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Recipes
Thanksgiving Stuffing Balls
By jaisarra
This makes a ton of stuffing, so have a super huge bowl on hand to mix everything
- 20 slices of stale white (or whole wheat) bread cubed
- 1 batch sage cornbread, staled overnight and crumbled
- 3 cups (a 12-ounce bag) pecans, lightly toasted
- 1 pound ground sausage
- 4 small onions, diced roughly
- 6 stalks of celery, sliced into bite-sized chunks
- 3 sticks of unsalted butter
- 1/4 cup chopped sage (about two large handfuls)
- 12 ounces evaporated milk
- 1 cup chicken or turkey stock
- 6 eggs, whisked
- 1 tablespoon freshly ground pepper, or to taste
- 1 tablespoon salt, or more to taste
Salted Espresso Oatmeal Chocolate Chip Cookies
By jaisarra
1. Preheat oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 2 teaspoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened but still cool
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- Fleur de sel, for sprinkling
Soft and Chewy Sugar Cookies
By jaisarra
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F
- 2 cups (10 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, softened but still cool
- 1 cup (7 ounces) granulated sugar, plus 1/2 cup for rolling dough
- 1 tablespoon light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
White Chocolate Macadamia Nut Cookies
By jaisarra
These cookies are slightly crisp on the outside with a soft and chewy interior, full of chunks of macadamia nuts an...
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled to room temperature
- 1 cup light brown sugar, packed
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 1/2 cups macadamia nuts, chopped
- 2 cups white chocolate chips
Red, White and Blue Cheesecake Cake
By jaisarra
1. Prepare the cheesecake layer: Place a 9x13-inch pan on the bottom rack of the oven and fill it halfway with wate...
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- CAKE: 1 stick (1/2 cup) unsalted butter, softened, plus more for cake pans and parchment
- 2 cups All Purpose Gold Medal® Flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 cups granulated white sugar
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract concentrated gel paste
- red and blue (*SEE TIPS BELOW)
- FROSTING: 1 stick (1/2 cup) unsalted butter, softened
- 4 ounces cream cheese, at room temperature
- 5 cups powdered sugar
- 1/4 teaspoon fine salt
- 3 to 4 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- sprinkles, optional
Blueberry Mint Agua Fresca
By jaisarra
Bring blueberries to a boil with 1 cup of water
- 10 ounces fresh Blueberries
- 1 handful fresh Mint Leaves
- Honey to taste (about 60 grams), or use your favorite natural sweetener
- Juice from 1 lemon
- 6 cups Cold Water
- Extra Mint Sprigs for garnish
- Edible Flowers
Pumpkin Cream Cheese Muffins (Like Starbucks)
By jaisarra
These delicious muffins are very close to the kind you can get at Starbucks
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 teaspoons pumpkin pie spice
- 1 pinch cardamom (optional)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups pumpkin
- 1 1/4 cups vegetable oil
- 8 ounces cream cheese
- chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)
Spinach Dip Crescent Wreath
By jaisarra
Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 box (9 oz) Green Giant® frozen chopped spinach
- 3/4 cup light sour cream
- 1/2 cup fat-free mayonnaise
- 2 tablespoons fat-free (skim) milk
- 1 tablespoon chopped green onion (1 medium)
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried dill weed
- 1/4 cup chopped red bell pepper
- 2 tablespoons chopped green onions (2 medium)
- 1 tablespoon chopped fresh parsley
- Green bell pepper, cut into holly leaves
- Small cherry tomatoes
No-Bake Banana Split Cake Dessert
By jaisarra
1. Grease a 9x13-inch baking dish; set aside
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- For the Cream Cheese Layer:
- 12 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 8 ounces COOL WHIP Whipped Topping
- For the Fruit & Toppings:
- 3 to 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained well
- 16 ounces strawberries, hulled, and sliced
- 8 ounces COOL WHIP Whipped Topping
- 1/2 cup walnuts, chopped
- Chocolate syrup
- Maraschino cherries
Sarah's Applesauce
By jaisarra
In a saucepan, combine apples, water, sugar, and cinnamon
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon