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Recipes
Vampire's Dream
By kayjayjohnson
The only thing scary about this cocktail is how much you might want a second glass
- 1 to 2 ounces (1/8 to 1/4 cup) rum
- 3 ounces (about 1/3 cup) cranberry or pomegranate juice
- 3 ounces (about 1/3 cup) pineapple juice
- Splash of grenadine syrup
Tiramisu Brownie Trifle
By kayjayjohnson
Coffee liqueur makes a bold statement in the dramatic, decadent dessert
- 1 package fudge brownie mix, 18-21 ounces (plus ingredients to make brownies)
- 1 container frozen whipped topping, thawed, divided, 16 ounces
- 2 bars dark chocolate candy, divided, 1.45 ounces each
- 1/2 to 1 cup coffee liqueur, divided
- 1/2 cup water
- 3 tablespoons instant coffee granules
- 2 packages cream cheese, softened, 8 ounces each
- 1 package vanilla instant pudding and pie filling, 3.3 ounces
Pineapple Rum Cupcakes
By kayjayjohnson
The day before you plan on baking
- 1 vanilla bean split and scraped, seeds reserved
- 4 ounces of white rum
- 14 ounces of sugar
- 1 tablespoon of baking powder
- 3/4 teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 teaspoon of freshly grated nutmeg
- 8 ounces of butter, room temperature – unsalted
- 5 eggs – room temperature
- 2 egg yolks
- 13.5 ounces of all purpose flour – sifted
- 11 ounces coconut milk
- 1 cup of pineapple – diced into small cubes
Island Cheese Ball
By kayjayjohnson
Combine all ingredients, except the almonds
- 8 oz cream cheese (room temp)
- 1/4 cup white raisins
- 1/4 cup flaked coconut
- 8 oz pineapple (crushed, drained)
- 1/2 tsp almond extract
- 1 cup chopped almonds
Philly Cheese Steak Crescent Pizza
By kayjayjohnson
1 Heat oven to 375°F. 2 If using crescent rolls: Unroll dough in ungreased 13x9-inch pan
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 8 oz thinly sliced cooked roast beef (from deli)
- 1 tablespoon Italian dressing
- 1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz)
- 2 tablespoons olive or vegetable oil
- 1 cup coarsely chopped green bell pepper
- 1 cup coarsely chopped onions
- 1/2 teaspoon beef-flavor instant bouillon
Tex-Mex Beef & Rice Casserole
By kayjayjohnson
HEAT oven to 350ºF. BROWN meat in large nonstick skillet; drain
- 1 lb. extra-lean ground beef
- 1 can (14 oz.) fire-roasted diced tomatoes, undrained
- 1 can (11 oz.) corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 1 cup crushed tortilla chips
- 3 Tbsp. chopped fresh cilantro
Sarasota Lemonade
By kayjayjohnson
I emptied all of the liquid ingredients into a pitcher and stirred
- 2 bottles Moscato
- 1 pink lemonade concentrate
- 3 C of Sprite (more or less, depending on your taste)
- Fresh raspberries
Meatball Bubble Biscuits
By kayjayjohnson
Heat oven to 375. Separate biscuits into 2 layers
- 1 can Pillsbury golden layers biscuits - each pulled into 2 layers
- 10 frozen fully cooked italian style meatballs - thawed and cut in half
- 2 sticks string cheese - cut each into 10 pieces
- 1 T. parm cheese
- 1/2 t. Italian seasoning
- 1/4 t. garlic powder
- 1 c. marinara sauce
Strawberry Basil Scones
By kayjayjohnson
Heat oven to 400 degrees. In a large bowl, stir together 2 1/2 cups flour, the 1/4 cup sugar, baking powder and sal...
- 2 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 T baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cut into chunks
- 1 cup chopped fresh strawberries
- 2 T snipped basil
- 2 eggs, lightly beaten
- 1/2 cup half-and-half
- Half-and-half or milk
- Sugar
Carrot-Ginger Dressing
By kayjayjohnson
MAKES 4 CUPS DRESSING Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and ...
- 1 cup vegetable oil
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1 tbsp. sugar
- 1 1/2 tsp. finely grated ginger
- 2 medium carrots (about 8 oz.), peeled and roughly chopped
- 1/2 medium yellow onion (about 6 oz.), roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving