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Recipes
Creamy Lemon Fudge
By kayjayjohnson
Line a 9x9 inch square pan with foil Grease the foil with 1 1/2 teaspoons butter set aside In a lar...
- 1 1/2 - teaspoons plus 1/2 - cup butter divided
- 1 - package ( 4.3 ounce) cooking kind of lemon pudding / pie mix
- 1/2 - cup milk
- 3 3/4 - cup powdered sugar
- 1 - teaspoon lemon extract
Cookie Dough Billionaire Bars
By kayjayjohnson
To make shortbread: Preheat oven to 350°
- For shortbread:
- 1/3 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- For caramel:
- 7 ounces soft caramel candies
- 2 tablespoons heavy cream
- For cookie dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- For chocolate glaze:
- 4 ounces semisweet chocolate
- 1 tablespoon unsalted butter
Coconut Cream Fruit Dip
By kayjayjohnson
Only 3 ingredients are called for in this quick and easy amazing fruit dip! Works great with any fruit but matches ...
- 4 ounces cream cheese
- 1/2 can (15 ounce) cream of coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
- 1/2 tub (8 ounce) tub Cool Whip
Overnight Peaches and Cream French Toast
By kayjayjohnson
Butter a 9-by-13-inch baking dish
- 1 8-oz. loaf French bread, sliced
- 8 large eggs
- 2 cups whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 15-oz. cans sliced peaches packed in juice, drained
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
Pumpkin Spice Latte Truffles
By kayjayjohnson
Melt the white chocolate chips in the microwave (stirring after each 30 second increment) or in a double boiler unt...
- 10 oz. white chocolate chips
- 1/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp instant espresso
- 1/8 tsp nutmeg
- 1/2 cup dark chocolate chips
Strawberry Pineapple Cake
By kayjayjohnson
Directions Preheat oven to 350°
- Strawberry Pineapple Cake:
- 1 box (18.25-ounce) white cake mix, Betty Crocker®
- 1 package (3-ounce) strawberryflavor gelatin
- 1 can (8-ounce) crushed pineapple
- 1/2 cup vegetable oil
- 1/3 cup pineapple juice
- 4 large eggs
- 1/2 cup pineapple preserves, divided Strawberry Cream Cheese
- Frosting (recipe follows)
- Garnish: Sliced fresh strawberries
- Strawberry Cream Cheese Frosting:
- 8-ounce package cream cheese, softened
- 1/4 cup butter
- 1/4 cup strawberry jam
- 1/2 teaspoon strawberry extract
- 7 cups confectioners’ sugar
Baby Spinach Salad with Roasted Strawberries
By kayjayjohnson
Preheat an oven to 400°F
- 2 pints large strawberries (1 lb. total)
- 8 Tbs. extra-virgin olive oil
- 1 Tbs. plus 2 tsp. sugar
- 1 1/2 tsp. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 6 Tbs. red wine vinegar
- 1/4 cup fresh orange juice
- 4 tsp. finely chopped fresh tarragon
- 1 cup blanched whole almonds, toasted
- 9 cups baby spinach
- 5 oz. pecorino romano cheese, shredded
Triple Tomato Soup
By kayjayjohnson
1. In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender
- 1 large onion, sliced
- 1 tablespoon butter or olive oil
- 1 28 ounce can whole tomatoes
- 3/4 cup dried tomatoes (not oil packed)
- 1/2 6 ounce can no-salt-added tomato paste
- 1 14 ounce can reduced-sodium chicken broth or vegetable broth
- 1/2 cup sliced celery (1 stalk)
- 2 tablespoons snipped fresh parsley or cilantro
- 2 - 3 teaspoons lime juice or lemon juice
- Dairy sour cream
- Fresh Italian (flat-leaf) parsley
Mini Frittatas
By kayjayjohnson
Preheat the oven to 375 degrees F
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 ounces thinly sliced ham, chopped
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
Coconut Cream Cake
By kayjayjohnson
Preheat the oven to 350°F
- Cake
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 5 eggs
- 3 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup milk
- 2 teaspoons vanilla extract
- Filling
- 1 cup chilled heavy cream
- 2 cups sour cream
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 cups shredded coconut, plus more for topping
- Frosting
- 1 (12 ounce) container Cool Whip (I use creamy cool whip)