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Recipes
Amaretto Brioche Bake
By kayjayjohnson
Preheat oven to 350 degrees F
- 1 cup packed brown sugar
- 1/3 cup butter or margarine
- 1/4 cup amaretto
- 2 tablespoons light-color corn syrup
- 1 12 ounce loaf brioche or other sweet bread, cut into 8 slices
- 4 eggs, lightly beaten
- 2 cups half-and-half, light cream, or milk
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg or cardamom
- 1 1/2 cups blackberries (optional)
- 2 tablespoons granulated sugar (optional)
Cranberry Streusel Muffins
By kayjayjohnson
For the Muffins: In a large bowl, beat together eggs, oil and brown sugar until well mixed
- For the Muffins:
- 2 eggs
- 1/2 cup oil
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cup flour
- 1/4 cup milk
- Juice & zest of 1 orange
- For the Streusel:
- 1/3 cup butter, softened
- 1/4 cup flour
- 1/2 cup sugar
Cranberry Pistachio Butter Cups
By kayjayjohnson
Using a food processor, run the pistachios through until a butter forms
- 1/2 Cup Shelled Pistachios
- 2 Tbsp Butter, Softened
- 1/2 Cup Powdered Sugar
- 1/4 Cup Dried Cranberries
- 1 Pound High Quality Chocolate
Bourbon Chipotle & Rosemary Spiced Nuts
By kayjayjohnson
Preheat the oven to 350 degrees
- Vegetable oil
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 1 ⁄3 cup pure maple syrup
- 1/3 cup bourbon (I used Knob Creek)
- 3 tablespoons Maple Liquer
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 2 teaspoons ground chipotle powder*
- 4 tablespoons minced fresh rosemary leaves, divided
- Kosher salt
Heavenly Candy Bar Cake
By kayjayjohnson
Southern Living OCTOBER 2004
- 9 fun-size or 21 mini chocolate-coated caramel and creamy nougat bars
- 1/2 cup butter or margarine
- 2 cups sugar
- 1 cup shortening
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Chocolate-Marshmallow Frosting
- Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn
Butterfinger Bark
By kayjayjohnson
Line a large baking sheet with aluminum foil
- 5 cups candy corn
- 1 1/2 cups peanut butter
- 20 oz chocolate for melting, divided in half
Oatmeal Lemon Bars
By kayjayjohnson
Preheat oven to 350 degrees
- 1/2 cup cold butter
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1 egg
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 2 teaspoons lemon zest
- 1/4 cup lemon juice (about 2 lemons)
Strawberry Shortcake Muffins
By kayjayjohnson
Preheat oven to 400 degrees
- 2 1/2 2 1/2 1/2 cup Oats (old fashioned kind, not quick cooking)
- 1 1 1 cup Plain low fat greek yogurt
- 2 2 Eggs 2 Eggs
- 1/2 1/2 1 1 stevia OR 1 cup sweetener of choice that measures like sugar 1
- 1 1/2 1 1/2 1/2 tsp Baking powder
- 1/2 1/2 1/2 tsp Baking soda
- 1 1/2 1 1/2 1/2 to Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
- Optional 1 tsp lemon juice
Cheesy Chicken Lasagna
By kayjayjohnson
Cook the chicken and noodles first at the same time
- 2 (12 oz) cans evaporated milk (not fat-free)
- 1 (1 oz) pkg. dry Ranch dressing mix
- 3 C. cubed, cooked, chicken
- 1/8 tsp pepper
- 1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
- 1 1/2 to 2 C cheddar cheese, grated
- 1 1/2 to 2 C mozzarella cheese, grated
Chipolte's Cilantro Lime Rice
By kayjayjohnson
In a small heavy pot, add rice, water, 1 tsp oil and salt
- 1 cup extra long grain rice or basmati rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil