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Recipes
Copycat Almond Joy Candy Bars
By Jahel
Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges of the pan
- Nonstick cooking spray
- ¾ cup butter melted
- 2 cups sugar
- 2 teaspoons vanilla
- 3 eggs lightly beaten
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 cups flaked coconut
- 14 ounce can sweetened condensed
- ½ teaspoon almond extract
- ½ cup chopped almonds toasted
- 1 recipe Milk chocolate ganache
- Milk Chocolate Ganache
- ¾ cup heavy cream
- 11.5 ounce package milk chocolate pieces
Copycat Texas Roadhouse Rolls with Cinnamon Butter
By Jahel
Heat milk to 180 degrees n a pot on the stove or microwave safe bowl or measuring cup in the microwave
- 1 pkg active dry yeast 2 ¼ teas.
- ¼ cup warm water about 100 degrees
- 1 cup milk
- 2 tablespoons butter softened
- 1 tablespoon butter melted
- ¼ cup plus 1 teaspoon sugar
- 3 ½ -4 ½ cups flour
- 1 teaspoon salt
- 1 egg
- Cinnamon Butter Ingredients
- 1 stick butter softened
- 1 teaspoon cinnamon
- 1 tablespoons honey
- 2 tablespoons powdered sugar
Blueberry Tarragon Sauce
By Jahel
In a large saucepan combine all ingredients
- 2 c blueberries
- 2 T chopped fresh tarragon
- 3 cloves minced garlic
- 1/2 c dry red wine 1/2 c chicken broth
- 2 T honey
Warm Potato Chips with Parmesan & Herbs
By Jahel
Preheat oven to 425. Arrange potato chips in a single layer in a 15x10 baking pan
- 8-9 oz bag salted kettle chips
- 1/2 c plus 2 T finely grated Parmesan cheese
- 1-1/2 T chopped fresh sage or thyme
- 1/4 c chopped fresh chives
- 2 t lemon zest
- 1 t garlic powder
Creamy Bacon Tomato Dip
By Jahel
In a medium bowl stir together mayonnaise, sour cream, and smoked paprika
- 1 cup mayonnaise
- 1 cup sour cream
- ½ teaspoon smoked paprika
- 1 14.5 ounce can diced tomatoes, drained
- 8 slices bacon, crisp-cooked, drained, and crumbled
- 1 cup shredded lettuce
- ½ cup chopped tomato
- Melba toast rounds, toasted bread wedges, and/or assorted crackers
Mexican Seven Layer Dip
By Jahel
Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer...
- 9 ounce can bean dip
- ¼ cup picante or taco sauce
- 8 ounce container refrigerated guacamole
- 8 ounce carton dairy sour cream
- 1 cup shredded cheddar or taco cheese (4 ounces)
- ¼ cup sliced green onion (2)
- 2 tablespoons sliced pitted ripe olives
- cup chopped, seeded tomato (1 medium)4 ripe tomatoes
- 1 sliced green pepper
- 1/2 cup white rice
- 8 cups tortilla chips
Salami Chips with Grainy Mustard Dip
By Jahel
For the Grainy Mustard dip, in a small serving bowl stir together sour cream, mayonnaise, Dijon-style mustard, and ...
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons Dijon-style mustard
- 2 tablespoons grainy mustard
- 8 ounces thinly sliced salami
Slow Cooker Corn Chowder
By Jahel
In a medium saucepan heat oil over medium-high heat
- 1 tablespoon vegetable oil
- 1 cup finely chopped carrots (2 medium)
- ½ cup finely chopped celery (1 stalk)
- 1/3 cup finely chopped onion (1 small)
- 3 cups peeled and cubed russet potatoes (about 1 pound)
- 3 cups reduced-sodium chicken broth
- 1 bay leaf
- ¾ teaspoon salt
- ¾ teaspoon dried thyme crushed
- teaspoon paprika
- 4 cups frozen whole kernel corn
- 2 cups milk
- 3 tablespoons cornstarch
- 2 tablespoons dry white wine
- 1 tablespoon snipped fresh thyme
- 4 slices bacon crisp-cooked drained, and crumbled
- Cracked black pepper
Fried Rice
By Jahel
In a small bowl combine eggs and the 1 teaspoon soy sauce
- 2 eggs beaten
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil or vegetable oil
- 1 clove garlic minced
- 1 tablespoon cooking oil
- 1 stalk celery thinly bias-sliced (1/2 cup)
- ¾ cup fresh mushrooms sliced
- 2 cups chilled cooked long grain white rice
- 1 medium carrot julienned
- ½ cup frozen peas thawed
- 2 tablespoons soy sauce
- 2 green onions sliced (about 1/4 cup)
Southwestern Potato Casserole
By Jahel
Preheat oven to 350. Grease a 3 qt
- 6 tablespoons butter
- ¾ cup chopped red sweet pepper
- ½ cup chopped onion
- 2 tablespoons all-purpose flour
- 2 cups half-and-half or whole milk
- 12 ounces pasteurized prepared cheese product with jalapeño peppers, such as Velveeta cubed
- 1 teaspoon ground ancho chile pepper or chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- 1 28 ounce pkg frozen diced hash brown potatoes with onions and peppers thawed
- 2 cups tortilla chips broken if desired