MJH's profile page
Recipes
TennTucky Blackberry Cobbler
By MJH
Makes 6 servings
- 1 1/4 cups sugar
- 1 cup self-rising flour
- 1 cup milk
- 1/2 cup butter, melted
- 2 cups frozen blackberries
Arby's Jamocha Shake
By MJH
Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar
- 1 cup cold coffee
- 1 cup low-fat milk
- 3 tablespoons granulated sugar
- 3 cups vanilla ice cream
- 3 tablespoons chocolate syrup
Chocolate and Roses Truffle Spoons
By MJH
Place the chopped white chocolate in a bowl
- For the White Chocolate and Rose Ganache:
- 1 cup heavy cream
- 16 oz. white chocolate, chopped (4 bars)
- 1 drop red food coloring
- 2 tsp. rose water
- Pinch of salt
- For the Easy Truffle Recipe:
- Whipped White Chocolate and Roses Ganache
- 12 oz. dark chocolate, chopped
- 36 plastic spoons
- dried edible rose petals (optional)
Blueberry-Peach Pudding Cake
By MJH
Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan
- 1 1/2 to 2 cups fresh or frozen blueberries
- 1 can (15 ounces) diced or sliced peaches, well drained
- 2 tablespoons lemon juice
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3/4 cup milk
- 1 large egg
- 6 tablespoons butter, melted
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1 tablespoon cornstarch or arrowroot
- 1 cup boiling water
Chicken Cheese Enchiladas - Baked
By MJH
Preheat oven to 325 degrees F
- 2 ounces cream cheese, softened
- 1/8 cup sour cream
- 1 cup prepared salsa
- 1 cup shredded cheese, cheddar or Monterey jack
- 1 cup shredded, cooked chicken
- 1/2 cup frozen corn kernels, thawed
- 1/4 teaspoon cumin
- 1/8 teaspoon dried oregano
- 1/8 teaspoon cayenne
- salt and pepper to taste
- 2 scallions, thinly sliced
- 7 soft, round 6-8 inch tortillas
Hoosier Sugar Cream Pie
By MJH
‘Hoosier Pie’ should have two layers
- Recipe Number 2:
- 1 9-inch Pie crust
- 1/4 Cup white sugar
- 1/4 cup brown sugar
- 1 generous tablespoon butter
- 1 egg yolk
- 1/4 cup flour
- 1 pinch salt”
- Milk or Cream (1-1 1/2 cups…enough to fill pie shell)
- 1 pie crust
- 1 Cup Granulated Sugar
- 5 Tbs All purpose flour
- dash of salt
- 2 cups heavy whipping cream
- 1 cup half and half may use half cream/half whole milk
- 2 egg yolks
- 1 tsp vanilla
- 1 9 inch pie shell
- 2 tbs butter - cut into pea sized pieces
- ½ tsp ground cinnamon
- Note : May add 1 teaspoon vanilla and 4 Tablespoon cornstarch
Kuhlua Mousse from Ghiradelli Soda & Chocolate Shop- Downtown Disney
By MJH
Chill a bowl and a beater
- 2 oz Kahlua
- 1/2 c sugar
- 1 Tbl fine instant coffee (your choice)
- 2 Tbl ground Ghirardelli chocolate
- 2 c whipping cream
Sugar Cookie Dough/Vanilla Wafer Pie Crust
By MJH
For the Sugar Cookie Dough: Cream together butter and sugar
- Sugar Cookie Dough:
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- Walkers Highlander Shortbread Dough:
- 12 Walkers Highlander Shortbread
- 12 Walkers Vanilla Shortbread
- 4 tbsp. unsalted butter, melted
- 2 tbsp. creamy peanut butter
- 1 tbsp. honey
- Vanilla Wafer Pie Crust:
- 1 1/4 cups vanilla wafer crumbs
- 2 tablespoons sugar (or Splenda)
- 3 tablespoons butter or 3 tablespoons margarine
- 1 egg white
Coconut Chocolate Almond Biscotti
By MJH
These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form
- 10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. table salt
- 4 oz. (1/2 cup) unsalted butter, softened
- 3/4 cup firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 1/2 cup firmly packed sweetened shredded coconut
- 1 cup chopped toasted almonds
- 1 cup semisweet mini chocolate chips
Sausage, Spinach, and Three Cheeses Lasagna
By MJH
Preparation: Position the rack in the upper third of the oven and preheat to 375°F
- For the sauce:
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes, plus more to taste
- 2 tablespoons tomato paste
- Two 28-ounce cans whole tomatoes
- 2 teaspoons dried oregano
- For the filling:
- Two 15-ounce containers part-skim ricotta cheese
- 1 1/2 cups packed basil leaves
- 1/2 cup grated Parmesan (about 2 ounces)
- 2 large egg yolks
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the assembly:
- 2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
- Pinch kosher salt
- Vegetable-oil cooking spray
- 9 no-boil lasagna noodles (such as Barilla)
- 1 pound fresh mozzarella, grated (about 4 cups)
- Special equipment:
- 9 x 13 x 2-inch baking dish, preferably glass