Kayjayjohnson's profile page
Recipes
Pineapple Upside Down Biscuits
By kayjayjohnson
Preheat the oven to 400 degrees F
- 1 (10-ounce) can crushed pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick butter), at room temperature
- 10 maraschino cherries
- 1 (12-ounce) package refrigerated buttermilk biscuits (10 count
Chopped Salad Italiano
By kayjayjohnson
COVER platter with lettuce; top with all remaining ingredients except dressing
- 4 cups tightly packed torn romaine lettuce
- 2 tomatoes, chopped
- 1 cup whole wheat blend rotini pasta, cooked
- 3/4 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
- 1 cup chopped cucumbers
- 1 pkg. (6 oz.) OSCAR MAYER Honey Ham, chopped
- 4 slices OSCAR MAYER Bacon, cooked, crumbled
- 1/4 cup KRAFT Lite Zesty Italian Dressing
Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze
By kayjayjohnson
For the Cupcakes: Preheat oven to 350° F and line a muffin/cupcake pan with your favorite cupcake liner...
- For the Cupcakes:
- 1-1/2 cups (190 g) all-purpose flour
- 1-1/2 cups (300 g) white sugar
- 1/2 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
- 1-1/2 teaspoons (7 g) baking soda
- 1-1/2 teaspoons (7 g) baking powder
- 1-1/2 teaspoons (7 g) cornstarch
- 1 teaspoon (8 g) salt
- 2/3 cup (160 ml) buttermilk
- 1/2 cup (120 mL) brewed coffee or espresso, hot
- 1/3 cup + 1 tablespoon (95 ml) vegetable oil
- 2 eggs, room temperature, lightly beaten
- 1 tablespoon (15 mL) pure vanilla extract
- For the Raspberry Swiss Meringue Buttercream:
- 5 large, fresh egg whites (150 g)
- 1-1/4 cups (250 g) sugar
- 1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup (59 ml)(or to taste) raspberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried raspberries
- pinch of salt
- few drops pink food colouring (optional)
- For the Glaze:
- 4 oz (115 g) high quality bittersweet chocolate, coarsely chopped or callets
- 1/3 cup (76 g) unsalted butter, at room temperature and cut into cubes
Italian Cream Cake
By kayjayjohnson
1.Preheat oven to 325 degrees F
- Ingredients for cake
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups white sugar
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1/2 cup shortening
- 4 egg yolks
- 1 teaspoon vanilla extract
- 4 egg whites
- 2 cups all-purpose flour
- 1 to 2 cups flaked coconut (depending on taste)
- 1 to 2 cups chopped pecans (depending on taste)
- Frosting Recipe
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Cherry Mash Candy
By kayjayjohnson
Mix vanilla frosting mix, cherry frosting mix, maraschino cherries, condensed milk and powdered sugar
- 1 large box vanilla frosting mix
- 1 can ready mixed cherry frosting mix
- 1 (6 oz.) jar maraschino cherries, drained and chopped fine
- 1 can Eagle brand condensed milk
- 2 pounds powder sugar
- 2 (12 oz) pkg semi-sweet chocolates chips
- 1 lb. chopped salted peanuts
- 1 bar paraffin wax
Island Rum Pecan Bars
By kayjayjohnson
Heat oven to 350°F. Combine 1 1/4 cups flour, butter and sugar in large bowl
- Filling Ingredients:
- Crust Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup sugar
- 1/4 cup coarsely chopped pecans
- 3/4 cup dark corn syrup
- 6 tablespoons dark rum
- 1/3 cup firmly packed brown sugar
- 2 eggs
- 4 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cup coarsely chopped pecans
No-Bake Chocolate Chip Granola Bars
By kayjayjohnson
Line a small jelly roll pan (12x8x1) with wax paper
- 1/4 cup butter
- 1/4 cup honey
- 1/3 cup packed brown sugar
- 2 cups quick cooking oats {not rolled oats!}
- 1 cup crispy rice cereal
- 1/2 teaspoon vanilla
- 2 tablespoons mini chocolate chips
Pesto
By kayjayjohnson
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Ranch Chicken Enchiladas
By kayjayjohnson
Delicious chicken enchiladas flavored with creamy ranch dressing and fresh salsa
- 3 to 4 boneless skinless chicken breasts
- 1 package chicken taco seasoning
- 1 package ranch dry salad dressing
- 1/2 cup bottled ranch dressing
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
- 1 can chicken broth
- 1 package tortillas
Warm Potato Salad with Pancetta and Brown Butter Dressing
By kayjayjohnson
Bring a large saucepan of salted water to a boil
- Salt
- 2 pounds fingerling potatoes, sliced 1/2 inch thick
- 4 tablespoons unsalted butter
- 3 ounces thickly sliced pancetta, cut into 1/4-inch dice
- 1 shallot, minced
- One 2-inch rosemary sprig
- 2 tablespoons sherry vinegar
- 1 tablespoon grainy mustard
- Freshly ground pepper
- 2 tablespoons snipped chives