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Recipes
Slow Cooker Pumpkin-Blueberry Bread
By Jahel
Coat a 4 qt oval slow cooker with nonstick cooking spray; line bottom and sides with parchment paper
- 2 eggs, lightly beaten
- 1-1/2 c sugar
- 3/4 c canned pumpkin
- 1/2 c half and half
- 1/2 c vegetable oil
- 2 c flour
- 2 t baking soda
- 1-1/2 t pumpkin pie spice
- 1/2 t salt
- 3/4 c fresh blueberries
- 1 T flour
- 1/2 c chopped pecans
- Maple syrup (optional)
Chocolate Chip Bundt Cake
By Jahel
Preheat oven to 350. Combine cake mix, yogurt, eggs, 1/2 c warm water, pudding mix and 1/2 cup oil in a large bowl
- 1-15.25 oz pkg. devil's food cake mix
- 1 c plain yogurt
- 4 large eggs
- 1-3.4 oz. vanilla instant pudding mix
- 1/2 c + 1 T vegetable oil, divided
- 1 c mini semisweet chocolate chips
- 2 T unsweetened cocoa
- 2 T light corn syrup
- 1 c powdered sugar, plus more for serving
- Fresh strawberries
Individual Mashed Carrot and Potato Bakes
By Jahel
In 4 qt. pot boil carrots and potatoes in lightly salted water for 25-30 minutes or until tender
- 1 lb. carrots, peeled and cut into 2" chunks
- 1 lb. potatoes, peeled and cut into 2" chunks
- 1/2 c heavy cream
- 1 c shredded white cheddar cheese
- 1 egg, slightly beaten
- 1/2 t salt
- Rye bread
Raspberry Cheesecake Brownies
By Jahel
Preheat oven to 350 Grease 13x9 pan Put raspberries in blender and purée until smooth
- 2 c frozen raspberries, thawed
- 1-8 oz. pkg cream cheese, room temp
- 1/2 c sugar
- 3 eggs divided
- 2 T flour
- 1-18 -20 oz. pkg. brownie mix
- 2/3 c veg oil
Fudge Browns
By Jahel
Heat oven to 350. Microwave chocolate and butter in large bowl for 2 minutes or until butter is melted
- 4 squares baker's unsweetened chocolate
- 3/4 c butter
- 3 eggs
- 1 t vanilla
- 1 c flour
- 1 c chopped nuts (optional)
Peanut Chocolate Bark
By Jahel
Melt milk chocolate in microwave, stirring occasionally
- 12 oz finely chopped milk chocolate
- 1 T melted shortening
- 4 oz chopped semi-sweet chocolate
- 1/3 c raisins
- 2/3 c salted peanuts
Bacon-Wrapped Meatloaf
By Jahel
Preheat oven to 350. Pour milk over bread slices in a small bowl; let stand 5 minutes
- 6 slices white bread
- 1 c milk
- 2 lbs. ground beef
- 1 c grated Parmesan cheese
- 1/3 c minced flatleaf parsley
- 3/4 t salt
- 1/2 t pepper
- 1/4 t. seasoned salt
- 1 clove garlic, minced
- 4 eggs, lightly beaten
- 10 thin slices bacon
- 1-1/2 c ketchup
- 1/3 c brown sugar
- 1 t dry mustard
- 1/2 t hot sauce
Chocolate Peppermint Shortbreads
By Jahel
Real Simple Magazine Picture and Recipe
- 2-1/4 c flour
- 1/2 cup cocoa powder
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 teaspoon vanilla
- 6 oz. chopped semi sweet chocolate or chocolate chips (about 1 cup)
- 1/2 teaspoon pepper meant extract
- Crushed peppermint candies for decorating (about 5)
- Flaky sea salt for decorating
Crispy Chicken Cutlets
By Jahel
Whisk together eggs and 1 tablespoon mustard in shallow bowl
- 2 eggs
- 2 T Dijon mustard, divided
- 2 c Panko
- 4-4 oz. chicken cutlets
- 1 t kosher salt
- 3/4 t pepper
- 1/2 c olive oil
Kentucky Ham Salad
By Jahel
Make dressing by whisking together all ingredients except oil, then slowly whisk in oil until completely blended
- 1/4 lb. baby arugula
- 5 fresh figs, quartered
- kosher salt and pepper
- 1/4 lb. thinly sliced ham
- 1/2 c pecans, toasted
- 2 green onions, thinly sliced
- 4- 1/2 " thick slices country bread, grilled
- 1/2 c ricotta cheese
- Molasses Mustard Dressing
- 3 T molasses
- 2 T water
- 1-1/2 T red wine vinegar
- 1-1/2 T Dijon mustard
- 1 t honey
- 1/2 t kosher salt
- 1/4 t pepper
- 1/2 c canola oil