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Recipes
Raspberry Lemonade Pie
By kayjayjohnson
Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 2 1/2 cups whipping cream
- 2/3 cup sugar
- 2 teaspoons vanilla
- 1 package (8 oz) cream cheese, softened
- 3/4 cup raspberry lemonade concentrate, thawed
- Pink food color, if desired
Impossibly Easy Calico Corn and Bacon Pie
By kayjayjohnson
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 small onion, chopped (1/4 cup)
- 1/4 cup chopped green bell pepper
- 1 can (7 oz) Green Giant® Niblets® whole kernel corn, drained
- 1 jar (2 oz) diced pimientos, drained
- 2 eggs, slightly beaten
- 2/3 cup Original Bisquick® or Bisquick Heart Smart® mix
- 1 cup milk
- 1/8 teaspoon pepper
- Sour cream, if desired
Coconut Pineapple Pie
By kayjayjohnson
In a large bowl, combine sugar and flour
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup light corn syrup
- 1 cup flaked coconut
- 1 can (8 ounces) crushed pineapple, undrained
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 unbaked pastry shell (9 inches)
- 1/4 cup butter, melted
Dreamy Orange Summer Fruit Dip
By kayjayjohnson
I make this dip whenever I bring a fruit tray somewhere
- 1 (8-ounce) container whipped topping
- 1 small package instant vanilla pudding mix
- 1 (6-ounce) container orange juice, frozen, concentrated
- Fruit for dipping (strawberries, mango, grapes, pineapple, etc)
Original Sin Bars
By kayjayjohnson
Line a 9 X 13-inch pan with aluminum foil
- ▪ 1 cup (2 sticks) unsalted butter
- ▪ 2 cups chunky peanut butter
- ▪ 1 teaspoon vanilla
- ▪ 2 cups graham cracker crumbs (22 graham crackers pureed in food processor)
- ▪ 4 cups (1 pound) powdered sugar
- ▪ 7 ounces semisweet chocolate, chopped or chips
- ▪ 4 ounces milk chocolate, chopped or chips
- ▪ 1/2 cup (1 stick) unsalted butter
- ▪ large pinch of kosher salt
Sour Cream Cranberry Bars Recipe
By kayjayjohnson
In a large bowl, cream butter and brown sugar until light and fluffy
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 cups quick-cooking oats
- 1-1/2 cups plus 2 tablespoons all-purpose flour, divided
- 2 cups dried cranberries
- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
Frozen Pink Velvet Salad
By kayjayjohnson
In a large bowl, mix all of the ingredients together (in the order listed)
- 1 can (16 ounces) cherry pie filling
- 1 can (13 1/2 ounces) crushed pineapple
- 1 can (14 ounces) sweetened condensed milk
- 1 container (13 1/2 ounces) whipped topping
- 2 cups miniature marshmallows
- 1 cup pecans (optional)
Chicken Cordon Bleu Chowder
By kayjayjohnson
In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally
- 2 cans (18.5 oz each) Progresso® Traditional roasted potato garlic chowder or Progresso® Rich & Hearty chicken corn chowder
- 1 cup cubed cooked chicken
- 1 cup diced cooked ham
- 1 cup shredded Swiss cheese (4 oz)
- 1 tablespoon chopped fresh chives
Cranberry Margaritas
By kayjayjohnson
Run a lime wedge around the rim of the glass, and dip the edge in sugar to coat
- Wedge of lime
- Sugar
- Ice cubes for shaking and serving
- 1/2 cup cranberry juice or cranberry juice cocktail
- 1/2 cup silver or other 100% agave tequila
- 1/4 cup orange liqueur (Grand Marnier, Triple Sec or Citron)
- 1/4 cup fresh lime juice
- Garnishes: thinly sliced limes or fresh cranberries
Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes
By kayjayjohnson
Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped
- 1 lb. extra lean ground beef (I used beef with 7% fat)
- 1/2 onion, finely chopped in food processor
- 1 T Greek seasoning (I used The Spice House Greektown Billygoat Seasoning, see note after recipe.)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- olive oil, for brushing grill pan
- 1 large head iceberg lettuce
- Tzatziki sauce, about 3/4 cup (I love homemade Tzatziki, but you can use purchased Tzatziki as well.)
- 3/4 cup chopped cherry tomatoes