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Recipes
Cream Cheese Sausage Balls
By janicecraig
The cream cheese keeps the sausage balls very moist and tender
- 1 lb hot sausage, uncooked
- 8 oz cream cheese, softened
- 1 1/4 cups Bisquick
- 4 oz cheddar cheese, shredded
Candied Cinnamon-Sugar Nuts
By janicecraig
Preheat oven to 300F degrees
- 6 cups pecan halves, unsalted
- 2 egg whites
- 2 Tablespoons water
- 2 cups granulated sugar
- 2 and 1/2 teaspoons ground cinnamon
- 2 teaspoons salt
Traditional Lasagna Recipe
By janicecraig
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain
- 1 pound ground beef
- 3/4 pound Jimmy Dean® Premium Pork Sausage Roll
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh parsley
- 3 cups (24 ounces) 4% small-curd cottage cheese
- 1 carton (8 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese
- 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Skinny Shake
By janicecraig
Tastes like a Wendy's Frosty
- 3/4 cup Almond Milk
- 15 about 15 ice cubes
- 1/2 tsp Vanilla
- 1-2 Tbsp unsweetened Cocoa powder
- 1/3 of a Banana
Baked Crab Dip
By janicecraig
By Diane Morgan
- 6 oz fresh crabmeat, well drained
- 1/2 cup diced red pepper/capsicum
- 1/2 cup finely chopped fresh flat-leaf parsley
- 3 tbsp snipped fresh chives
- 1/2 cup reduced-fat mayonnaise
- 4 oz whipped cream cheese
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp hot sauce, such as Tabasco
- 1/4 cup panko (Japanese bread crumbs)
- 1/2 tsp grated lemon zest
- Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips
Poppy Seed Loaf
By janicecraig
Mix all ingredients with mixer for two minutes
- Frosting:
- 3 cups unsifted all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 eggs
- 1 1/2 cups cooking oil
- 2 1/2 cups sugar
- 1 1/2 cups milk
- 1 1/2 tablespoons poppy seeds
- 1 1/2 teaspoon almond or lemon flavor
- 1 1/2 teaspoons vanilla flavor
- 1 1/2 teaspoon butter flavor
- 1/4 cup orange juice
- 3/4 cup confectioners sugar
- 1/2 teaspoons each almond/lemon, vanilla and butter extracts
Bisteca ala Panzano’s – Flank Steak with Mashed Potatoes, Pesto and Gorgonzola Cheese
By janicecraig
To Make the Pesto: Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped
- For the Pesto:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- For the Potatoes:
- 1 pound russet potatoes
- 3 Tbsp sweet butter
- 1/4 cup whole milk
- Salt and Pepper to taste
- 4 4-ounce portions flank or skirt steak
- For the Salad Topping:
- 6 ounces baby arugula (I substituted mixed greens)
- 1 Tbsp extra virgin olive oil
- 1/2 Tbsp balsamic vinegar
- 2 oz Gorgonzola cheese
Vinegar Uses
By janicecraig
Not really a recipe, but totally want to save these for later!
- Vinegar
- Water
- Salt
- Baking Soda
Creamy Chicken Lasagna Roll-Ups
By janicecraig
Preheat oven to 350 degrees F
- 8 lasagna noodles
- 6 oz. cream cheese, softened
- 1/2 tsp. garlic powder
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- 2 tbs. fresh chopped parsley
- your favorite marinara sauce
Cuban Arroz con Pollo recipe
By janicecraig
I guess one of the most beloved of chicken dishes in Cuba, Arroz con Pollo can make any meal special
- Sofrito and broth:
- 4 pounds boneless chicken thighs - skin on
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp freshly ground white pepper
- 1 Tbsp red wine vinegar
- 2 Tbsp Annatto oil or olive oil
- 1 small onion, finely chopped
- 1 small red bell pepper, cored, seeded and finely chopped
- 3 cloves garlic, minced
- 1 small tomato, seeded and diced
- 3 cups water (*)
- 1 cup dry white wine
- 1-1/2 cups beer
- 1/2 tsp annatto seeds, or 1/4 tsp saffron threads
- 1 Tbsp tomato paste
- Salt and freshly ground black pepper, to taste
- 1 lb Valencia or Arborio rice
- Sliced red pimientos for garnish
- Can of green peas (Petit Pois) for garnish