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Recipes
Pineapple Upside-Down Cake
By CJKK
Preheat oven to 325 degrees F (165 degrees C)
- 4 eggs
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can sliced pineapple
- 10 maraschino cherries, halved
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 tablespoon butter, melted
- 1 teaspoon almond extract
Cronuts
By CJKK
Fill pan with around 2 inches of oil
- 1 package refrigerated Pillsbury Uncut Crescent Sheets
- 1 snack-size 4-ounce container of vanilla pudding
- 2 cups Powdered Sugar
- 1 tsp Vanilla
- 1 tbsp Milk
- Vegetable Oil for Frying
Buffalo Chicken Dip
By CJKK
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup blue cheese salad dressing
- 1/2 cup any flavor Frank's RedHot hot pepper sauce
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese
- 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
Good Eats Meatloaf
By CJKK
Heat oven to 325 degrees F
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
Ambrosia
By CJKK
Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are f...
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 4 ounces sour cream
- 6 ounces homemade mini marshmallows, approximately 3 cups
- 1 cup clementine orange segments, approximately 6 clementines
- 1 cup chopped fresh pineapple
- 1 cup freshly grated coconut
- 1 cup toasted, chopped pecans
- 1/2 cup drained maraschino cherries
Marinated Grilled Chicken Sandwich
By CJKK
Wisk together the orange juice, lime juice, clove, cilantro, and cumin in a bowl
- 1/4 1/4 1/4 cup freshly squeezed orange juice
- 1/4 1/4 1/4 cup freshly squeezed orange juice
- 1/4 1/4 1/4 cup freshly squeezed orange juice
- 1/4 1/4 1/4 cup freshly squeezed lime juice
- 1/4 1/4 1/4 cup freshly squeezed lime juice
- 1/4 1/4 1/4 cup freshly squeezed lime juice
- 1 1 1 large garlic clove, roughly chopped
- 1 1 1 large garlic clove, roughly chopped
- 1 1 1 large garlic clove, roughly chopped
- 1 1 1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro
- 1 1 1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro
- 1 1 1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon ground cumin
- 1 1 1 Chicken Breast
- 1 1 1 Chicken Breast
- 1 1 1 Chicken Breast
- Hamburger buns
- Hamburger buns
- Hamburger buns
- Lettuce
- Lettuce
- Lettuce
- Mayonnaise
- Mayonnaise
- Mayonnaise
- 1 1 1 tomato sliced
- 1 1 1 tomato sliced
- 1 1 1 tomato sliced
Pumpkin Turkey Chili
By CJKK
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and g...
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 clove garlic, minced
- 1 pound ground turkey
- 1 (14.5 ounce) can diced tomatoes
- 2 cups pumpkin puree
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 1 dash salt
- 1/2 cup shredded Cheddar cheese
- 1/2 cup sour cream
Buffalo Wings
By CJKK
These are awesome wings-no one can believe they are not deep fried
- 1 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 20 chicken wings
- 1/4 cup butter
- 1/4 cup Tabasco sauce (or other Lousisana-style pepper sauce)
- 2 dashes ground black pepper
- 2 dashes garlic powder
Buffalo Chicken Crescent Puffs
By CJKK
1 Line cookie sheet with sides with waxed paper or cooking parchment paper
- 12 oz cream cheese (from two 8-oz packages), softened
- 2 tablespoons Louisiana hot sauce or other red pepper sauce
- 1/3 cup crumbled blue cheese (1 1/2 oz)
- 1/4 cup finely chopped celery
- 1 cup finely chopped cooked chicken breast
- 2 cans (8 oz each) Pillsbury™ Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls
- 1/3 cup unsalted or salted butter, melted
- 1 cup Progresso™ Panko Bread Crumbs
Buffalo Chicken Egg Rolls
By CJKK
In 2-quart saucepan, heat broth and water to boiling; add chicken
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 2 cups water
- 1 1/2 lb boneless skinless chicken breasts
- 1 teaspoon olive oil
- 6 medium stalks celery, cut into thin 1-inch strips
- 1 cup grated carrots
- 1/4 teaspoon salt
- 10 green onions, finely chopped
- 1/4 cup Frank's™ RedHot™ Original cayenne pepper sauce
- 2 tablespoons butter, melted
- 1/2 cup crumbled blue cheese (2 oz)
- Oil for deep frying
- 1/4 cup Gold Medal™ all-purpose flour
- 12 egg roll skins (from 1-lb package)
- 1 egg, beaten
- 1/2 cup blue cheese or ranch dressing
- Fresh Italian (flat-leaf) parsley, if desired