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Recipes
Viennese Punch Cookies
By kayjayjohnson
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees
- For the dough
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 cup confectioners' sugar
- 1 cup (about 4 ounces) slivered almonds, finely ground in the food processor
- 2 1/2 cups flour (spoon flour into a dry-measure cup and level off), plus more for the work surface
- For the filling
- Baked cookie dough scraps (see directions)
- 1/3 cup apricot preserves, strained
- 2 ounces semisweet chocolate, melted and slightly cooled
- 2 tablespoons dark rum (may substitute strained apricot preserves; see headnote)
- 2 teaspoons finely grated orange zest
- 2 teaspoons finely grated lemon zest
- For the icing
- 2 cups confectioners' sugar, sifted after measuring
- 2 tablespoons dark rum (may substitute strained apricot preserves; see headnote)
- 2 teaspoons water
- 1 drop liquid red food coloring
Creamy Cauliflower Salad
By kayjayjohnson
In a large bowl, combine the cauliflower, radishes and green pepper
- 1 medium head cauliflower, broken into florets
- 1 cup thinly sliced radishes
- 3/4 cup thinly sliced green pepper
- 1 cup (8 ounces) sour cream
- 2 tablespoons grated onion
- 4 to 5 teaspoons lemon juice
- 1 tablespoon Caesar salad dressing mix
- 1 teaspoon canola oil
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
White Chocolate Chip Blondies
By kayjayjohnson
Preheat oven to 350 degrees
- 1/3 cup butter, melted
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp baking soda
- 1/2 cup white chocolate chips
Slow Cooker Pizza Joes
By kayjayjohnson
In 12-inch skillet, cook ground beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until b...
- 2 lb lean (at least 80%) ground beef
- 2 medium onions, chopped (about 1 cup)
- 1/2 cup chopped green bell pepper (1/2 medium)
- 2 jars (14 oz each) pizza sauce
- 1 package (3.5 oz) sliced pepperoni, chopped (about 3/4 cup)
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 18 sandwich buns, split
- 2 cups shredded mozzarella cheese (2 oz)
Baked Ravioli
By kayjayjohnson
Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray
- 1 bag (25 Oz. Bag) Frozen Ravioli
- 1 jar (26 Oz. Jar) Marinara Sauce
- 2 cups Shredded Mozzarella Cheese
- Parmesan Cheese, For Sprinkling
Frozen French Lemonade
By kayjayjohnson
Add ice, Alizé Red Passion liqueur, citrus vodka, water and frozen lemonade concentrate to a blend...
- 1/2 cup Alizé Red Passion Passion liqueur
- 1/2 cup citrus vodka
- 1/2 cup water
- 1/2 cup frozen lemonade concentrate
- 4 cups of ice
Pecan, Vanilla Bean, and Rum Shortbread Cookies
By kayjayjohnson
In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds
- 2 sticks (225 g) unsalted butter
- 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling
- 1 vanilla bean, split lengthwise and seeds scraped>
- 1 tablespoon dark rum
- 1 cup (140 g) superfine brown rice flour
- 3/4 cup (75 g) finely ground pecan meal
- 1/2 cup plus 1 tablespoon (70 g) amaranth flour
- 1/2 cup (80 g) potato starch
- 1/4 cup (30 g) tapioca starch
- 1 teaspoon salt
Sunflower Strawberry Salad
By kayjayjohnson
In a large bowl, combine strawberries, apple, grapes, celery and raisins
- 2 cups sliced fresh strawberries
- 1 medium apple, diced
- 1 cup seedless green grapes, halved
- 1/2 cup thinly sliced celery
- 1/4 cup raisins
- 1/2 cup strawberry yogurt
- 2 tablespoons sunflower kernels
Cinnamon Apple Pecan Bread
By kayjayjohnson
Place the ingredients, except the apples and pecans, in the pan according to the order in the manufacturer's instru...
- 1 1/2 cups buttermilk
- 2 1/2 tablespoons walnut oil
- 4 cups bread flour
- 1/4 cup light brown sugar
- 1 tablespoon gluten
- 1 teaspoon gluten
- 1 1/2 teaspoons salt
- 1 1/3 tablespoons ground cinnamon
- 2 1/2 teaspoons saf yeast or 1 tablespoon bread machine yeast
- 2/3 cup chopped dried apple
- 1/2 cup chopped pecans
Pecan Pear Torte
By kayjayjohnson
Drain pears, reserving liquid
- TOPPING:
- 1 can (15 ounces) pear halves
- 1 package butter recipe golden cake mix (regular size)
- 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