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Recipes
Peppermint Buttercream
By Jahel
Crush peppermint. Beat butter 3 mins until creamy
- 1 c unsalted butter, softened
- 2-1/2 c powdered sugar
- 1 t vanilla
- Pinch of salt
- 20 peppermint candies, finely crushed
Potato Chip Cashew Cookies
By Jahel
Preheat oven to 350. Beat butter and sugar on medium-high speed until lightened in color and fluffy, 2-3 minutes
- 3/4 c unsalted butter, softened
- 3/4 sugar
- 1 large egg yolk
- 1 t vanilla
- 1-1/2 c flour
- 1/4 t salt
- 3/4 c crushed potato chips
- 1/2 c chopped roasted salted cashews
Baked Onion Rings with Chipotle Ranch Dressing
By Jahel
Real Simple Magazine
- 1-1/2 c pinko bread crumbs
- 1/4 c olive oil
- Kosher salt
- Pepper
- 1/4 c flour
- 2 eggs, beaten
- 1 small sweet onion such as Visalia or Walla Walla, sliced and rings separated
- 3/4 c buttermilk
- 1/3 c mayo
- 1 t chopped chipotles in adobo sauce
- 2 T finely chopped parsley
Rhubarb – Strawberry Brownie Skillet
By Jahel
Preheat oven to 350°. In a 10 inch cast-iron skillet heat 2 tablespoons butter over medium
- 2 T butter, Plus more for skillet
- 8 to 10 ounces fresh rhubarb, trimmed and cut into 4 inch pieces
- 1 cup +1 tablespoon sugar
- 1/2 cup butter
- 3 ounces unsweetened chocolate coarsely chopped
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup flour
- 1/4 teaspoon baking soda
- 1 cup sliced strawberries
Judy's Spaghetti Sauce
By Jahel
Dice bacon and onion and fry in large pot
- 3-5 slices bacon
- 1 lb. ground beef
- med onion
- large can tomato juice
- 2 small cans tomato paste
- 1 can mushrooms
- 4 drops tabasco sauce
- 3 T Worcestershire sauce
- salt and pepper
- 4 cloves garlic
- 1/3 c olive oil
Glitter Grapes
By Jahel
Rinse grapes. Spread Jell-o on plate, about 1/3 of the package at a time
- 1 lb. grapes, pulled from stems and washed
- 1-3 oz. pkg. Melon Fusion Jell-O in powder form
Triple Peanut Pizza
By Jahel
Press cookie dough onto a 14" baking stone or pizza pan Bake at 350 for 12-15 minutes or until golden brown
- 1 tube (18 oz. ) refrigerated peanut butter cookie dough
- 1 c chocolate chips
- 1 pkg. (8 oz. ) cream cheese, softened
- 1/3 c creamy peanut butter
- 1/4 c brown sugar
- 1 t vanilla
- 2 c chopped peanut butter cups
Break and Bake Kitchen Sink Cookies
By Jahel
Line 9x13" baking pan with parchment paper; coat with non-stick cooking spray
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1½ teaspoons baking soda
- 1½ cups packed light brown sugar
- 1 cup vegetable oil
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 4 cups old-fashioned rolled oats
- 2 cups mix-ins (such as chopped chocolate, chopped dates, toasted nuts, toasted coconut, etc.)
Millionaire Shortbread
By Jahel
Preheat oven to 325. Butter the bottom and sides of 9x13" pan, layer with parchment paper and butter the paper
- 2 c flour
- 1-1/2 c light brown sugar, divided
- 1 t salt, divided
- 2 c cold unsalted butter, divided
- 1-1/2 t vanilla, divided
- 1/4 c light corn syrup
- 1-14 oz. can sweetened condensed milk
- 3/4 lb. high quality dark or milk chocolate
Crispy Chicken Cutlets with Corn Salad
By Jahel
Real Simple Magazine
- 8 chicken cutlets (1-1/2 lb. total)
- Salt
- Pepper
- 2 eggs, beaten
- 2 c crushed corn flakes
- 5 T canola oil
- 1 c corn
- 1 pt. Cherry tomatoes
- 2 T olive oil
- 1 T lime juice
- 1 T chopped chives