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Recipes
Limoncello Raspberry Granita
By jodieg
We consider the granita an adult version of a slushie
- 2 1/2 cups water
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 3 tablespoons limoncello
- 1 6-ounce container fresh raspberries
Mini Lemon Cheesecakes with Ginger Snap Cookie Crust
By jodieg
Preheat the oven to 300 degrees and use a mixer to cream two 8-ounce packages of room temperature cream cheese with...
- 12 cupcake liners or 12 small circles of parchment paper (see hints below)
- 2 8-ounce packages cream cheese, room temperature
- 2/3 cup sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- lemon zest from one small lemon (approx. 1 Tbs)
- juice of 1/2 small lemon (approx. 2 Tbs)
- 12 small ginger snap cookies
- fresh blueberries tossed with sugar (as needed)
Creamy Key Lime Chicken Enchiladas
By jodieg
Step 1 Heat oven to 350°F
- 1 medium onion, chopped (1/2 cup)
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 2 1/2 cups shredded deli rotisserie chicken
- 1 container (6 oz) Yoplait® Greek 100 Key lime yogurt
- 1/2 cup chopped fresh cilantro
- Juice of 1 medium lime
- 1 can (10 oz) Old El Paso® enchilada sauce (hot or medium)
- 12 corn tortillas
- 1/2 cup shredded reduced-fat Mexican cheese blend (2 oz)
Pepper-Glazed Goat Cheese Gratin
By jodieg
This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate
- 1 pound creamy fresh goat cheese, softened
- 6 tablespoons apricot preserves
- 4 Peppadew peppers, finely chopped
- 1 pickled jalapeño, seeded and finely chopped
- 2 tablespoons minced cocktail onions
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dry sherry
- Pita chips and toasted baguette slices, for serving
Cream Cheese-Raspberry Coffee Cake
By jodieg
This delectable cake, based on crescent rolls, features a sweet filling bursting with fresh raspberries
- Coffee Cake
- 2 cans (8 oz each Pillsbury® refrigerated crescent dinner rolls
- 1 teaspoon sugar
- Filling
- 1 pkg (8 oz) cream cheese, softened
- 1/4 cup sugar
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla
- 1 egg
- 1 pint (2 cups) fresh raspberries
- Glaze
- 1/2 cup powdered sugar
- 1 tablespoon butter, softened
- 2 teaspoons orange juice
Ham Georgia with Peach Garnish
By jodieg
A whole ham is an impressive main dish for a large party and is ideal for a buffet
- Peach-mustard glaze:
- 1 fully cooked ham (16 to 17 pounds)
- 1/2 cup peach preserves
- 1 teaspoon freshly ground black pepper
- 2 tablespoons dried mustard
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon ground allspice
- 2 tablespoons confectioners’ sugar
- 1 cup water, for deglazing drippings from baked ham
- 3 cups demi glace
- Peach sauce:
- 4 tablespoons unsalted butter
- 3 pounds large ripe peaches (about 10), each pitted (but not peeled) and cut into 8 wedges
- 1/3 cup sugar
- 4 ounces dried peaches, cut into 1/2-inch slices
- 3 tablespoons cider vinegar
- 4 cups combined demi-glace and deglazed ham drippings (see above)
- 1 teaspoon salt
- 1 teaspoon potato starch dissolved in 1 tablespoon water (for thickening, if needed)
- 1 cup julienned basil leaves
Orange Ale Vinaigrette & Arugula Salad
By jodieg
Dressing; Zest orange & add to a small bowl Add shallot, mustard, honey & orange juice Mix together Add beer & whi
- 1 orange
- 1 small shallot, chopped
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1 Tbsp. orange juice
- 1/3 cup India Pale Ale Beer
- 1/3 cup olive oil
- salt & pepper
- 7 oz. arugula
- 1/2 cup feta cheese crumbles
Delicate Mint Sandwich Holiday Cookies
By jodieg
Directions For the cookies: Preheat the oven to 375 degrees F
- 1/2 cup unsalted butter, softened
- 2 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 1/4 cup all-purpose flour
- Colored sugars, such as green, blue, red, silver and white
- 1/2 cup confectioners' sugar
- 2 tablespoons butter, softened
- 1 or 2 drops mint extract
- 1 or 2 drops red or green food coloring
- Confectioners' sugar, for dusting, optional
Blueberry-Lemon Cheese Blintzes
By jodieg
For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes
- For the blintzes:
- 1 1/2 cups whole milk
- 1 1/4 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/2 teaspoon table salt
- 1 teaspoon vanilla extract
- For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container ricotta cheese
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar
- For the berries:
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 pints blueberries (about 12 ounces)
- 2 tablespoons lemon juice
Lemon Curd Tart with Pecan-Citrus Sauce
By jodieg
In this clever variation of Key lime pie, Michael Mina replaces the usual lime curd with lemon and the typical grah...
- 8 large egg yolks
- 1 cup sugar plus 2 tablespoons sugar mixed with 2 tablespoons hot water
- 3/4 cup fresh lemon juice
- 1 tablespoon plus 1 teaspoon grated lemon zest
- 2 sticks (8 ounces) unsalted butter—1 stick cut into cubes, 1 stick whole
- Cinnamon-Pecan Cookie Crust
- 1 grapefruit
- 1 lemon
- 1 lime
- 3/4 cup pecan halves (3 ounces)
- 1/4 cup Grand Marnier
- 2 tablespoons heavy cream
- Pinch of salt