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Recipes
Taco Meatball Ring Recipe
By CJKK
Directions In a large bowl, combine 1 cup cheese, water and taco seasoning
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 2 tablespoons water
- 2 to 4 tablespoons taco seasoning
- 1/2 pound ground beef
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1/2 medium head iceberg lettuce, shredded
- 1 medium tomato, chopped
- 4 green onions, sliced
- 1/2 cup sliced ripe olives
- 2 jalapeno peppers, sliced
- Sour cream and salsa, optional
Old-Fashioned Banana Cream Pie
By CJKK
Have baked 9-inch pie shell ready
- 1 1
- (9 inch) pie crusts, baked
- 3 3
- cups whole milk
- 3⁄4 3⁄4
- cup white sugar
- 1⁄3 1⁄3
- cup all-purpose flour
- 1⁄4 1⁄4
- teaspoon salt
- 3 3
- egg yolks, slightly beaten
- 2 2
- tablespoons butter
- 1 1
- teaspoon vanilla
- 3 3
- banana
Cinnamon Roll Recipe
By CJKK
Combine milk, shortening, sugar and salt
- 1 C. Milk
- 1/4 C. Shortening
- 1 package yeast (I prefer Fleischmann’s RapidRise for a better rise, but any yeast will work)
- 2 well beaten eggs
- 1/4 C. Sugar
- 1 t. salt
- 1/4 C. warm water
- 3 1/2 C. Flour
- Butter (to spread on rolled dough)
- Ingredients for sprinkling: Sugar, brown sugar and cinnamon
Raspberry Truffle Tart
By CJKK
Directions Heat oven to 375 degrees F
- Crust:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 egg white
- 2 tablespoons ground almonds
- Filling:
- 6 ounces semisweet baking chocolate, broken into pieces
- 1/4 cup butter
- 2 egg yolks
- 2 teaspoons raspberry-flavored liqueur (optional)
- 2 cups fresh raspberries
- Topping:
- 1/4 cup seedless raspberry jam
- 1/4 teaspoon almond extract
- 1 ounce semisweet baking chocolate
- 1 teaspoon vegetable oil
- 1/4 cup sliced almonds
- Mint leaves
Super Nachos
By CJKK
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter
- Pico de Gallo Salsa:
- 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
- 4 vine ripe tomatoes, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
- 1 small white onion, chopped
- 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
- Salt
- Beef and Beans Topping:
- 1 tablespoon extra-virgin olive oil
- 1 pound ground sirloin
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1 1/2 teaspoons dark chili powder
- 1 1/2 ground cumin, half a palmful
- 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
- 1 can black beans, 15 ounces, drained
- Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
- Additional toppings to choose from, optional:
- Sour cream
- Chopped scallions
- Chopped black olives
- Diced pimento
- Sliced avocado, dressed with lemon juice
Eggnog Cookies
By CJKK
Preheat oven to 300°F (150°C)
- 1 1/4 cups white sugar
- 3/4 cup butter softened
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 teaspoon ground nutmeg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
Pumpkin Dessert Bars
By CJKK
In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter
- Ingredients
- 1-3/4 cups graham cracker crumbs
- 1-1/3 cups sugar, divided
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 5 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- Whipped topping and ground nutmeg, optional
Colorful Candy Bar Cookies Recipe
By CJKK
In a small bowl, beat cookie dough and flour until combined
- 1/2 tube refrigerated sugar cookie dough, softened
- 1/4 cup all-purpose flour
- 24 miniature Snickers candy bars
- Red and green colored sugar
Raspberry Truffle Tart
By CJKK
Directions Heat oven to 375 degrees F
- Crust:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 egg white
- 2 tablespoons ground almonds
- Filling:
- 6 ounces semisweet baking chocolate, broken into pieces
- 1/4 cup butter
- 2 egg yolks
- 2 teaspoons raspberry-flavored liqueur (optional)
- 2 cups fresh raspberries
- Topping:
- 1/4 cup seedless raspberry jam
- 1/4 teaspoon almond extract
- 1 ounce semisweet baking chocolate
- 1 teaspoon vegetable oil
- 1/4 cup sliced almonds
- Mint leaves
Portabella Mushroom Fries
By CJKK
Portobellos breaded with Panko
- peanut oil, for frying
- 5 large portabella mushrooms
- 1/2 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1/4 cup finely grated parmigiano-reggiano cheese
- 2 tablespoons finely chopped fresh parsley leaves
- 1/2 teaspoon red pepper flakes
- salt & freshly ground black pepper
- 3 eggs, lightly beaten