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Recipes

Carrot Cake Waffles

Carrot Cake Waffles

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1. Bloom the spices in butter**: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes

  • Waffle Ingredients:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
  • 2 eggs, separated
  • 4 tablespoons (1/2 stick) butter
  • 1/2 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup walnuts, chopped
  • 1 1/2 cup finely grated carrots
  • Cooking spray for waffle iron
  • Maple Nut Cream Cheese Spread Ingredients:
  • 8 ounces cream cheese, softened
  • 3-4 tablespoons maple syrup
  • 1/8 cup chopped walnuts
5/5 (2 Votes)

Zucchini Coconut Bread

Zucchini Coconut Bread

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1. Preheat the oven to 350 degrees F

  • 3/4 cup all-purpose Gold Medal flour
  • 3/4 cup whole wheat Gold Medal flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup coconut oil, melted
  • 1/2 cup plain Greek yogurt (I use Chobani 0%), at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
4.5/5 (12 Votes)

French Bread Meatball Pizza

French Bread Meatball Pizza

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Preheat a large skillet and brown the meat

  • 1 loaf french bread
  • 1 lb ground beef
  • 1 medium zucchini
  • 3 oz tomato paste
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups mozzarella, shredded
  • 1/2 cup parmesan, shredded
  • fresh thyme
0/5 (0 Votes)

Island Salsa

Island Salsa

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Combine all ingredients in medium bowl Season with white pepper and salt (Can be made 3 hours ahead)

  • 1 cup pineapple (chopped peeled)
  • 1 cup mango (chopped peeled)
  • 1 cup red bell pepper (chopped yellow)
  • 2/3 cup kiwi fruit (chopped peeled)
  • 1/2 cup red onion (finely chopped)
  • 1/4 cup fresh cilantro (finely chopped)
  • 1 tsp fresh lime juice
  • 1/2 tsp serrano chili (minced serrano chili with seeds)
  • ground white pepper
0/5 (0 Votes)

Egg Drop Soup

Egg Drop Soup

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Step 1: In a sauce pan heat chicken broth, salt, and white pepper

  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1 dash white pepper
  • 1 green onion (sliced)
  • 2 eggs (slightly beaten)
4.4/5 (25 Votes)

Pistachio Baklava Cake

Pistachio Baklava Cake

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Cake Layer: 1. Adjust oven rack to middle position and preheat oven to 350℉

  • Cake Layer
  • 2 cup Panko or regular bread crumbs (about 4 ounces)
  • 1 cup pistachio, whole and roasted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 4 large eggs, room temperature
  • 3/4 cup (5-1/4 ounces) granulated sugar
  • 4 ounces (1 stick) unsalted butter, melted and cooled slightly
  • Orange-scented syrup, recipe to follow
  • 1-1/2 cups pistachios, toasted and ground, for decorating
  • Baklalva Layer
  • 3 ounces (6 tablespoons) unsalted butter, melted
  • 16 sheets of phyllo pastry
  • 1 cups pistachio,toasted and ground
  • Orange scented syrup, recipe to follow
  • Orange-scented Syrup
  • 1 cups (5 ounces) of granulated sugar
  • 1/4 cup honey
  • 3/4 cup water
  • 2 teaspoons lemon juice, freshly squeezed
  • 1/4 teaspoon rose water
  • 1/2 teaspoon orange flower water
4/5 (54 Votes)

Cherry Tea Cakes

Cherry Tea Cakes

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1 Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color wit...

  • 1 cup powdered sugar
  • 1 cup butter or margarine, softened
  • 2 teaspoons maraschino cherry liquid
  • 1/2 teaspoon almond extract
  • 3 or 4 drops red food color
  • 2 1/4 cups Gold Medal® all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup drained maraschino cherries, chopped
  • 1/2 cup white vanilla baking chips
4.5/5 (147 Votes)

Country Club Chicken Spaghetti

Country Club Chicken Spaghetti

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Your email:

  • 1 pound spaghetti
  • 4 chicken breasts
  • 1 large onion
  • 7 oz mushrooms
  • 2 can concentrated cream of mushroom soup
  • 4 or 5 slices bacon
  • 1/4 cup dry white wine
  • 2/3 cup sharp cheddar
  • 1 apple
  • butter or oil
  • salt & pepper
0/5 (0 Votes)

Bacon Appetizer Crescents

Bacon Appetizer Crescents

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HEAT oven to 375°F. MIX all ingredients except crescent dough

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 8 slices OSCAR MAYER Bacon, cooked, crumbled
  • 1/3 cup KRAFT Grated Parmesan Cheese
  • 1/4 cup finely chopped onions
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. milk
  • 2 cans (8 oz. each) refrigerated crescent dinner rolls
4.5/5 (24 Votes)

Southwestern Spaghetti

Southwestern Spaghetti

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In a large skillet, cook beef over medium heat until no longer pink; drain

  • 3/4 pound lean ground beef (90% lean)
  • 2-1/4 cups water
  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon ground cumin
  • 1 package (7 ounces) thin spaghetti, broken into thirds
  • 6 small zucchini (about 1 pound), cut into chunks
  • 1/2 cup shredded cheddar cheese
0/5 (0 Votes)