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Recipes
Chex Mix
By Jahel
Heat oven to 250. Melt butter and stir in seasonings and put in large ziplock bag
- 6 T butter
- 2 T Worcestershire sauce
- 1 1/2 t seasoned salt
- 3/4 t garlic powder
- 1/2 t onion powder
- 3 c each corn, rice and wheat chez
- 1 c peanuts
Meatless Spaghetti Sauce
By Jahel
Melt butter. Add broth and juice
- 1 stick butter
- 2 c chicken broth (1 can)
- 2 c tomato juice
- Parmesan or Romano cheese
- Pasta, cooked
Creamy Dipping Sauce
By Jahel
Combine all ingredients into bowl and serve
- 1-1/4 c Greek yogurt
- 1/4 c grated English cucumber
- 1 minced garlic clove
- 1-1/2 T lemon juice
- 1 T chopped parsley
- 1 T olive oil
- Salt to taste
Cranberry Wreath Salad
By Jahel
Combine first layer ingredients: first the jello with the hot water and then add cranberry relish
- First Layer
- 1 pkg. strawberry jello
- 1 c hot water
- 1 c cranberry relish
- Second Layer
- 1-13.5 oz. crushed pineapple (1-1/2 c)with syrup
- 1 pkg. lemon jello
- 1-1/4 c boiling water
- 2 c tiny marshmallows
- 1-3 oz. cream cheese
- 1/2 c mayonnaise or miracle whip
- dash of salt
- 1/2 c heavy cream
Apple-Pumpkin-Pecan Pie
By Jahel
Cook prepared pie shell brushing with egg white part way thru
- Prepared pie shell
- Egg white
- Pecan Pie Filling
- 1-1/3 c pecan halves
- 1/2 c light corn syrup
- 1/3 c light brown sugar, packed
- 3 T unsalted butter, melted
- 1 egg
- Fine salt
- Apple Pie Filling
- 3 Granny Smith Apples
- 2 T sugar
- 1 T lemon juice
- 2 T unsalted butter
- 1 t flour
- Pumpkin Pie Filing
- 1 c pure pumpkin puree
- 1/2 c heavy cream
- 1/3 c sugar
- 1 egg
- 1/2 t pumpkin pie spice
- Unsweetened whipping cream for serving
Kristin's Chocolate Cake
By Jahel
Put all ingredients in a bowl and mix well
- 2-2/3 c flour
- 2 c sugar
- 2 T vinegar
- 2 t salt
- 2 t vanilla
- 2 c water
- 2/3 c oil
- 6 T cocoa
Marbled Maple Butter Cornbread
By Jahel
Preheat oven to 400°F. Make the Maple-Butter Swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until c...
- MAPLE-BUTTER SWIRL
- ½ cup pure maple syrup
- 4 tablespoons (½ stick) unsalted butter, melted
- 2 tablespoons dark brown sugar
- ¾ teaspoon kosher salt
- ½ cup all-purpose flour
- CORNBREAD
- 2 tablespoons unsalted butter, melted, plus more for baking dish
- 1¼ cups all-purpose flour
- 1¼ cups stone-ground cornmeal (not coarse)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 3 large eggs
- 1½ cups buttermilk
- 1 tablespoon pure maple syrup
Cranberry-Strawberry Crumb Pie
By Jahel
Preheat oven to 350° with rack in lowest position
- Piecrust
- 12 oz. fresh or frozen cranberries
- 12 oz. frozen strawberries
- 1/2 c sugar
- 1/4 c cornstarch
- 1/4 t kosher salt
- Crumb Topping
- 1/2 c flour
- 1/2 c sugar
- 1/2 t cinnamon
- 1/2 t ground ginger
- Pinch of kosher salt
- 1/4 c unsalted butter, softened
Cranberry Chocolate Chip Cookies
By Jahel
Preheat oven to 375. In a large bowl beat butter and shortening with a mixer on medium to high speed for 30 seconds
- 1/4 c butter, softened
- 1/4 c shortening1/2 c brown sugar
- 1/4 c sugar
- 1/2 t baking soda
- 1/2 t salt
- 1 egg
- 1 T light colored corn syrup
- 1-1/2 t vanilla
- 1-1/2 c flour
- 1 c semisweet chocolate chunks or pieces
- 1/2 c dried cranberries
Nutella Cones with Hazelnut Praline
By Jahel
Real Simple Magazine Picture and Recipe
- Chocolate Coating
- 8 oz. chopped semi-sweet chocolate or chocolate chips 9about 1-1/3 c)
- 2 tablespoons coconut oil
- 24 mini sugar cones
- Praline
- Three-quarter cup sugar
- 1/2 cup roasted hazelnuts, chopped
- Filling
- 13.3 ounce jar of Nutella
- 1/2 cup roasted hazelnuts, chopped