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Recipes
PENNE WITH SPICY ITALIAN SAUSAGE, CREAM, TOMATOES AND PEAS
By kayjayjohnson
Preheat oven to 350 degrees F
- 4 links spicy Italian sausage
- extra-virgin olive oil
- 1 lb penne
- extra-virgin olive oil
- 4 cloves garlic
- 1 medium onion, diced
- 1/4 cup torn fresh basil leaves
- 1 (28oz) can crushed San Marzano tomatoes
- 1 cup heavy cream
- 2 cups peas
- 1/2 cup grated Parmigiano Reggiano, plus more for top of plate
- Fresh basil leaves for garnish
- Kosher salt and freshly ground pepper
PEAR PRESERVE CAKE
By kayjayjohnson
Cream butter and sugar until fluffy
- 1 c. butter, softened
- 2 c. sugar
- 4 eggs
- 2 1/2 c. flour, divided
- 1 tsp. soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. nutmeg
- 1 c. buttermilk
- 1 tsp. vanilla
- 1 c. chopped pecans
- 1 c. raisins
- 1 c. pear preserves
Mascarpone Cheesecake
By kayjayjohnson
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- CRUST:
- 3/4 cup graham cracker crumbs
- 3 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 3 tablespoons butter, melted
- FILLING:
- 2 packages (8 ounces each) cream cheese, softened
- 2 cartons (8 ounces each) Mascarpone cheese
- 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 eggs, lightly beaten
- TOPPING:
- 1 envelope whipped topping mix (Dream Whip)
- 1 tablespoon caramel ice cream topping
Meatball Pops
By kayjayjohnson
Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with no-stick cooking spray
- 1 can (10.2 oz) Pillsbury® Grands! refrigerated buttermilk biscuits
- 1/3 cup shredded Monterrey Jack or Cheddar cheese
- 10 refrigerated or frozen cooked beef meatballs, thawed
- 1/4 cup butter, melted
- 2/3 cup finely crushed seasoned croutons
- 10 large appetizer picks or lollipop sticks, if desired
- 1 1/2 cups tomato pasta sauce, heated
Pink Snowball Cakettes
By kayjayjohnson
Heat oven to 350 degrees
- Cake ingredients:
- 1 stick plus 1 tbsp. butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon coconut extract
- 2 cups + 2 tablespoons all purpose flour, sifted
- 2 teaspoons baking powder
- 1 cup milk
- Syrup and Coating:
- 1 cup Sugar
- 1 cup water
- 1 tsp. coconut extract
- 1- 5oz. bag shredded unsweetened coconut
Asiago Crusted Pork Chops
By kayjayjohnson
Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet ...
- 4 (4-ounce) boneless center-cut loin pork chops
- 1 egg white, lightly beaten $
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated Asiago cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 4 lemon wedges
- 2 teaspoons chopped fresh thyme
Crockpot Sugared Pecans
By kayjayjohnson
1. Turn slow cooker to HIGH about 15 minutes in advance
- 16 ounces pecans
- 1/2 cup melted unsalted butter
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
Crescent Cabbage and Beef Bundles
By kayjayjohnson
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly co...
- 1 lb. lean ground beef
- 1/3 cup chopped onion
- 2 cups chopped cabbage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 oz. (1/2 cup) shredded Cheddar cheese
- 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
- 1/2 cup mayonnaise or salad dressing
- 3 tablespoons purchased horseradish sauce
PIna Colada Upside Down Cake
By kayjayjohnson
Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted
- 1/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1 cup shredded coconut
- 1 can (20 oz) pineapple slices in juice, drained, 2 tablespoons juice reserved
- 1 box Betty Crocker® SuperMoist® vanilla cake mix
- 1 cup reduced-fat (lite) coconut milk (not cream of coconut)
- 1/2 cup olive oil
- 3 eggs
Lemon Blueberry Yogurt Loaf
By kayjayjohnson
Preheat the oven to 350 degrees F
- For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- For the Lemon Glaze:
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice