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Recipes
Chunky Skillet Sausage Stew
By kayjayjohnson
1. In large skillet, combine all ingredients except cabbage; mix well
- 1 lb Fully cooked smoked sausage,
- cut in 2-inch chunks
- 6 sm Red potatoes, unpeeled, and
- quartered
- 1 sm Onion, cut into 8 wedges
- 14 1/2 oz Can stewed tomatos undrained
- 1/8 ts Pepper
- 1/2 md Cabbage, cut in 6 wedges
Crunchy Peanut Butter Mix
By kayjayjohnson
In large bowl, mix cereals, pretzels, peanut butter candies and peanuts; set aside
- 4 cups Golden Grahams® cereal
- 2 cups Cocoa Puffs® cereal
- 2 cups thin pretzel sticks (2 1/4 inch)
- 1 cup candy-coated peanut butter candies
- 1 cup dry-roasted peanuts
- 10 oz white chocolate baking bars or squares, chopped
- 2 tablespoons butter or margarine
- 1/2 cup powdered sugar
Cherry Coke Float Cupcakes
By kayjayjohnson
For the Cake: Preheat the oven to 350 degrees and line muffin pans with cupcake liners
- For the Cake:
- 3 cups all purpose flour
- 6 T cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs
- 1 cup buttermilk
- 1 1/2 cups Coke (don’t use diet)
- 3 tsp vanilla extract
- 1 can cherry pie filling
- For the Glaze:
- 1 1/2 cups powdered sugar
- 3-4 T Coke
- For the Icing:
- 1 1/2 cups heavy cream
- 6 T powdered sugar
- 1 teas Whip-It (optional*)
- Maraschino Cherries for garnish
Pecan Pear Torte Recipe
By kayjayjohnson
Drain pears, reserving liquid
- TOPPING:
- 1 can (15 ounces) pear halves
- 1 package (18-1/4 ounces) butter recipe golden cake mix
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2/3 cup butterscotch ice cream topping, divided
- 2 cups chopped peeled ripe pears
- 1 tablespoon lemon juice
- 1/3 cup pecan halves, toasted
Melon Mint Sangria
By kayjayjohnson
Pour all of the diced melons in a large glass pitcher
- 1 1/2 cups diced watermelon
- 1 1/2 cups diced cantaloupe
- 1 1/2 cups diced honeydew melon
- 2 cups ice
- 10 mint leaves
- Juice from 1/4 lime
- 2 bottles spumonte or other sparkling wine
Parmesan Orzo and Meatballs
By kayjayjohnson
In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes
- 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
- 2 tablespoons Italian dressing
- 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
- 1 cup uncooked orzo or rosamarina pasta (6 oz)
- 16 frozen cooked Italian-style meatballs (from 16-oz bag)
- 1 large tomato, chopped (1 cup)
- 2 tablespoons chopped fresh parsley
- 1/4 cup shredded Parmesan cheese
Pineapple Watermelon Salad
By kayjayjohnson
Mix pineapple pieces with basil and lime juice
- 1 pineapple, cut into bite-sized pieces
- 1/3 cup fresh basil, thinly sliced (I used 1/4 cup because that's all I had and I think it was plenty)
- 1 lime, juiced
- 1/2 watermelon, cut into bite-sized pieces
Okonomiyaki (Japanese Pancake)
By kayjayjohnson
Mix the flour, dashi, egg, cabbage, carrot, zucchini and green onion in a large bowl
- 1 cup flour (I like to use whole wheat)
- 3/4 cup dashi or water
- 1 egg
- 1/4 of a cabbage, about 2-3 cups packed, shredded
- 1 carrot,grated
- 1 small zucchini, grated
- 1 green onion, sliced
- 3 slices bacon
- okonomiyaki sauce (or Worcestershire sauce) to taste
- mayonnaise to taste
- green onions to taste, sliced
Maple Pecan Crescent Twists
By kayjayjohnson
Heat oven to 375°F. Spray 1 large or 2 small cookie sheets with cooking spray
- twists:
- 1/2 cup finely chopped pecans
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 2 tablespoons butter or margarine, melted
- glaze:
- 1/2 cup powdered sugar
- 1/4 teaspoon maple flavor
- 2 to 3 teaspoons milk
Sloppy Joe Nachos
By kayjayjohnson
Preparation Instructions Start by preheating the oven on medium broil
- 20 whole Ridges Potato Chips
- 2 cups Leftover Sloppy Joes
- 2 slices American Cheese
- 20 whole Pickle Slices