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Recipes
Corn Tortilla Quiche
By kayjayjohnson
In a large skillet, cook the sausage until no longer pink; drain
- 3/4 pound bulk pork sausage
- 5 corn tortillas (6 inches)
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup chopped canned green chilies
- 6 eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 1/2 cup 4% cottage cheese
- 1/2 teaspoon chili powder
- 1/4 cup minced fresh cilantro
Baked Spaghetti Pizza
By kayjayjohnson
In a bowl, combine the spaghetti, eggs and milk
- 6 cups cooked spaghetti
- 2 eggs, lightly beaten
- 1/3 cup milk
- 1 jar (28 ounces) spaghetti sauce
- 1 pound bulk Johnsonville® Ground Sausage, cooked and drained
- 1 jar (6 ounces) sliced mushrooms, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2-1/2 cups (10 ounces) shredded mozzarella cheese
Nutella Banana Cupcakes
By kayjayjohnson
Beat the butter and sugar together
- 1/2 cup butter (a tad more than a stick) butter, softened
- 1/2 cup sugar, powdered
- 2 eggs
- 2 large ripe bananas, mashed
- 1/2 cup Nutella
- 4 tablespoon cocoa powder, sifted
- 2 tsp baking soda
- 1 1/2 cup flour
- 1/2 cup hot milk
- fun decorations if you’d like to dress it up
- More Nutella for the glaze
Raspberry Cake Bars
By kayjayjohnson
Preheat the oven to 350 degrees F
- 1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
- 3/4 teaspoon lemon extract
- 1/2 cup seedless raspberry jam
- 1/4 cup chopped pecans
Mini Caramel Rolls
By kayjayjohnson
In a small saucepan, combine the brown sugar, butter, corn syrup and milk
- 1/3 cup packed brown sugar
- 1/3 cup butter, cubed
- 2 tablespoons light corn syrup
- 1-1/2 teaspoons 2% milk
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1/2 teaspoon ground cinnamon
Berry Cobbler
By kayjayjohnson
Place frozen fruit in a 9x13 baking dish
- Two 12-oz bags frozen mixed berries
- 1 box white cake mix (no pudding)
- 1 can of diet 7-up or sierra mist (clear soda)
Samoa Fudge
By kayjayjohnson
Preparation Instructions Toast coconut according to package directions
- 1 cup Shredded Coconut (I Used Sweetened)
- 2 cups Caramel Bits (I Used Kraft)
- 1 teaspoon Heavy Cream
- 3/4 cups Unsalted Butter
- 3/4 cups Heavy Cream
- 1-1/2 cup Granulated Sugar
- 1 pinch Kosher Salt
- 1 package (3oz Package) Coconut Cream JELL-O Pudding Mix
- 1 package (11 Oz Package) White Chocolate Morsels
- 1 jar (7oz Jar) Marshmallow Cream (Marshmallow Fluff)
- 3/4 cups Semi-sweet Chocolate Morsels
Pineapple Kiwi Jam
By kayjayjohnson
In a 2-qt. microwave-safe bowl, combine the kiwi, sugar, pineapple and lime juice
- 4 kiwifruit, peeled and thinly sliced
- 3 cups sugar
- 1 can (8 ounces) crushed pineapple, undrained
- 1/4 cup lime juice
- 1 pouch (3 ounces) liquid fruit pectin
- 3 drops green food coloring, optional
Meyer Lemon Pudding
By kayjayjohnson
In a medium saucepan, whisk together the sugar and cornstarch
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 3 extra large egg yolks, lightly beaten
- 2 tablespoons finely grated Meyer lemon zest (or 1 tablespoon lemon zest + 1 tablespoon orange zest)
- 1/4 teaspoon kosher salt
- 1/2 cup freshly squeezed Meyer lemon juice (or 1/4 cup freshly squeezed lemon juice + 1/4 cup freshly squeezed orange juice)
- 2 tablespoons unsalted butter at room temperature
Cantaloupe Nut Bread
By kayjayjohnson
In a large bowl, cream shortening and sugar until light & fluffy
- 1/3 cup shortening
- 2/3 cup sugar
- 1 egg
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe cantaloupe, drained
- 1/2 cup chopped nuts