Menu Enter a recipe name, ingredient, keyword...

Kayjayjohnson's profile page

Recipes

Butterfinger Caramel Chocolate Cake

Butterfinger Caramel Chocolate Cake

By

Prepare the cake mix in a 9×13, according to the package directions

  • 1 box of Devil’s Food Cake Mix
  • 1 (15oz) jar caramel ice cream topping
  • 1 (14oz) can sweetened condensed milk
  • 1 (8oz) tub of Cool Whip
  • 8 fun size Butterfingers (or 2 king sized bars) crunched up
4.4/5 (36 Votes)

White Chocolate Butter Bars

White Chocolate Butter Bars

By

Preheat oven to 325° Spray a 9x13" pan with cooking spray In your mixing bowl combine the butt...

  • 1/2 cup cold butter
  • 1 box yellow cake mix
  • 1 egg
  • 1 , 8 oz block of cream cheese, room temperature
  • 2 cups powdered sugar, plus more for dusting
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups white chocolate chips
4.2/5 (6 Votes)

Pomegranate Sangria

Pomegranate Sangria

By

Mix together all ingredients and chill in the refrigerator for about four hours so the flavors can settle

  • 1 bottle rosé or dry white wine
  • 1 cup light rum
  • 1 1/2 cups orange juice
  • 1 cup pomegranate juice
  • 2 cans ginger ale
  • orange slices, kiwi and pomegranate seeds for serving (optional but pretty)
4.5/5 (57 Votes)

Chewy Milk Chocolate Marshmallow Cornflake Cookies

Chewy Milk Chocolate Marshmallow Cornflake Cookies

By

Heat oven to 350 degrees F

  • 6 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon corn syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups cornflakes
  • 1 1/2 cups all purpose flour
  • 2 cups mini marshmallows
  • 3/4 cup milk chocolate chips
4.5/5 (62 Votes)

Asian Crispy Wonton Lasagna

Asian Crispy Wonton Lasagna

By

Wontons: In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees F

  • Vegetable Layer:
  • Peanut oil, for frying
  • 12 wonton wrappers
  • Salt
  • 4 teaspoons vegetable or peanut oil
  • 2 teaspoons sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 teaspoons minced green onions
  • 1/2 cup shredded carrots
  • 1/4 cup diced red bell peppers
  • 2 cups thinly sliced Napa cabbage
  • 1/3 cup water
  • 2 teaspoons hoisin sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 tablespoon diced green onion
  • 1 1/2 teaspoon chopped fresh cilantro leaves
  • Meat Layer:
  • 2 teaspoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon minced green onion
  • 1/2 cup ground pork
  • 1/2 pound 1/2-inch diced shrimp
  • 1 tablespoon hoisin sauce
  • 1 tablespoon plus 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch, dissolved in 2 teaspoons water
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/4 cup mirin
  • 2 large shrimp, split in 1/2 lengthwise
  • Whole cilantro leaves, for garnish
4/5 (2 Votes)

Hazelnut Cinnamon Rolls

Hazelnut Cinnamon Rolls

By

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish

  • 3 tablespoons butter, melted
  • 1/3 cup hazelnuts, toasted and coarsely chopped
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
  • 3/4 cup powdered sugar
  • 3 tablespoons mascarpone cheese
  • 1 tablespoon buttermilk
4/5 (1 Votes)

Crescent Macadamia Truffle Cups

Crescent Macadamia Truffle Cups

By

Heat oven to 350°F. In 1-quart saucepan, melt sweet chocolate and 1/4 cup butter over low heat, stirring constantl...

  • 4 oz sweet baking chocolate, cut into pieces
  • 1/4 cup unsalted butter, regular butter or margarine
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons coffee-flavored liqueur or cold brewed coffee
  • 1 egg
  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 24 whole macadamia nuts
  • 3 oz white chocolate baking bar, cut into pieces
  • 1/3 cup cream cheese spread (from 8-oz container)
  • 1/2 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
4.5/5 (4 Votes)

Eggnog Cheesecake Cake

Eggnog Cheesecake Cake

By

For the Cakes: In small bowl, mix egg whites and 1/4 cup buttermilk

  • For the Cakes:
  • 3 egg whites, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • For the Cheesecake:
  • 2 pkg (8oz each) cream cheese,softened
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy cream
  • 1/2 tsp rum flavoring
  • 1/2 tsp nutmeg
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 1 1/2 tsp nutmeg
  • 1 tsp rum flavoring
  • 4 cup powdered sugar
  • 1/4 cup low fat eggnog
4.5/5 (49 Votes)

Remoulade Sauce

Remoulade Sauce

By

Mix all ingredient together with a burr mixer

  • 2 1/4 c mayonnaise
  • 1/2 c creole mustard
  • 1 tsp worcestershire sauce
  • 1/2 tsp hot sauce
  • 2 Tbsp fresh minced garlic
  • 1 tsp fresh lemon juice
  • 1 1/2 Tbsp parsley chopped
4.4/5 (34 Votes)

Mocha Coconut Fudge

Mocha Coconut Fudge

By

These two toned fudge beauties have a great combination of flavors, mocha, chocolate and coconut! A must try, you'l

  • 12 ounces semisweet chocolate, chopped
  • 12 ounces white baking chocolate, chopped
  • 1 can (15 ounce) sweetened condensed milk
  • 1 1/2 tablespoons espresso powder (or instant coffee)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 1 tablespoon coconut oil
  • 1/2 cup flaked coconut, toasted
4.3/5 (27 Votes)