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Recipes
- Vanilla French Toast
By jab120638
1 In a shallow bowl, beat together eggs, half-and-half, sugar, vanilla, cinnamon and nutmeg
- 4 eggs, lightly beaten
- 1 c half-and-half or light cream
- 1 Tbsp sugar
- 2 tsp vanilla
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 slices dry white or whole wheat bread
- 2 Tbsp butter or vegetable oil
- maple-flavored syrup
- sliced bananas (optional)
Flourless Peanut butter chocolate chip cookies
By jab120638
Preheat oven to 350 degrees Stir together peanut butter and and next four ingredients until well blended
- 1 cup creamy peanujt butter
- 3/4 cup sugar
- 1 laarge egg
- 12 tsp baking soda
- 1/4 tsp salt
- 1 cup semi sweet chocolate morsels
- parchement paper
"Superpower" Overnight Oatmeal
By jab120638
This "Superpower" Overnight Oatmeal is great way to start your day
- 1 container (5.3 ounce) Yoplait® Greek 100 yogurt, any flavor
- 1/4 cup old-fashioned or quick-cooking oats
- 1 teaspoon chia seed
Cinnamon Swirl Raisin Bread Recipe
By jab120638
Make Ahead Stir Frying Cinnamon sugar is swirled through this tender loaf as it is shaped
- 3-3 1/4 cups (363-393 g) bread or all purpose flour, divided
- 1/4 cup (50 g) sugar
- 1 (1/4-ounce [7 g]) package active dry yeast
- 1 teaspoon (5 mL) salt
- 1/2 cup (118 mL) water
- 1/2 cup (118 mL) milk
- 1/4 cup (48 g) solid vegetable shortening
- 1 egg
- 3/4 cup (108 g) raisins
- 2 tablespoons (30 mL) butter, melted
- 3/4 cup (150 g) sugar
- 1 teaspoon (5 mL) cinnamon
Ultimate Grasshopper Cookies
By jab120638
Preheat oven to 350 degrees
- 1 Box Devil's Food Cake mix
- 2 eggs
- 1/2 C. butter, melted
- 1 tsp. vanilla extract
- 3 Tbsp. brown sugar
- 3/4 C. butter, softened
- 1 1/2 tsp. peppermint extract
- 2-3 C. powdered sugar
- milk, if needed
- green food dye, if desired
- 1 1/2 C. chocolate chips
- 3 Tbsp. butter
Buttermilk Fried Chicken Fingers
By jab120638
Daniel Humm and James Kent, The NoMad
- 3 1/2 cups buttermilk
- 3 1/2 cups whole milk
- 1 small Spanish onion, cut into 1/2-inch thick slices
- 2 medium jalapenos, sliced
- 1 tablespoon kosher salt
- 1 tablespoon Tabasco pepper sauce
- 2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips
- 3 1/2 cups all-purpose flour
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 1 tablespoon plus 1 teaspoon dried thyme
- 2 teaspoons ground sage
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon coarse ground black pepper
- Canola oil, for frying
- Homemade or store bought ranch dressing, for serving
Muffin Tin Pot Pies Recipe
By jab120638
Preheat oven to 400F. Place chicken in a pan with 1/2 of the onion and bay leaf
- Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 bay leaf
- 1 medium onion, halved, divided
- 1 tablespoon EVOO Extra Virgin Olive Oil, plus a drizzle or cooking spray for oiling muffin tin
- A handful mushroom caps, sliced or chopped
- 1 small rib celery, finely chopped
- 1/2 cup defrosted frozen peas and carrots
- 2 tablespoons butter
- 2 tablespoons flour, plus a sprinkle to roll out dough
- 3/4 cup chicken stock
- 1/4 cup cream or half-and-half
- 1 rounded tablespoon Dijon mustard
- 2 tablespoons fresh dill or thyme, finely chopped
- Salt and pepper
- 8-ounce sheet frozen puff pastry dough, defrosted
- 1 egg, beaten with a splash of water
Southern Potato Salad
By jab120638
Bring a large pot of salted water to a boil
- 4 potatoes
- 4 eggs
- 1/2 stalk celery, chopped
- 1/4 cup sweet relish
- 1 clove garlic, minced
- 2 tablespoons prepared mustard
- 1/2 cup mayonnaise
- salt and pepper to taste
SURE.JELL Strawberry-Rhubarb Jam
By jab120638
BRING boiling-water canner, half full with water, to simmer
- 4 cups prepared fruit (buy about 1 qt. fully ripe strawberries and 1-1/2 lb. fully ripe rhubarb)
- 1/2 cup water
- 1 pkg. SURE-JELL Fruit Pectin
- 1/2 tsp. butter or margarine
- 6 cups sugar, measured into separate bowl
Peppermint Chocolate Truffle Cookie Cups Recipe | Yummly
By jab120638
Whisk together flour, cocoa, baking soda, salt and corn starch
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened baking cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp corn starch
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 Tbls water or Peppermint Chocolate Creamer
- 1/2 cup Andes Peppermint Crunch baking chips plus more for sprinkling on top
- 1/3 cup heavy whipping cream
- 3 Tbls International Delight's Peppermint Chocolate Truffle creamer
- 4 oz bittersweet or semi-sweet chocolate, chopped