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Recipes
Baked Tex-Mex Pimiento Cheese Dip
By janicecraig
1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; stir in cheeses
- 1 1/2 cups mayonnaise $
- 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
- 1/4 cup chopped green onions
- 1 jalapeño pepper, seeded and minced
- 1 (8-oz.) block extra-sharp Cheddar cheese, shredded $
- 1 (8-oz.) block pepper Jack cheese, shredded
- Garnish: fresh cilantro leaves
- Serve with: French bread cubes
Seafood Pappardelle
By janicecraig
Instructions In a large skillet, heat up the oil and butter over medium to medium-high heat
- 1 tablespoon oil
- 1 tablespoon butter
- 1 lb. scallops
- 1 lb. shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 1/2 cups tomato sauce
- 1/4 cup heavy cream
- 8 oz. pappardelle
- chopped flat-leaf parsley to serve
Grilled Corn and Chile Dip
By janicecraig
Prepare a grill for medium-high heat
- 6 ears of corn, husked
- 4 poblano chiles
- 3 scallions, thinly sliced
- 1 garlic clove, finely grated
- 8 ounces crème fraîche
- 8 ounces sour cream
- 1 tablespoon fresh lime juice
- 3 tablespoons hot sauce (such as Cholula), plus more for serving
- Kosher salt and freshly ground black pepper
- Pork rinds or corn chips (for serving)
Seven Layer Bars
By janicecraig
Preheat oven to 350 degrees F (180 degrees C)
- 1/2 cup unsalted butter
- 1 1/2 cups graham cracker crumbs
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts or pecans
- 1 (14 ounce) can sweetened condensed milk
- 1 1/3 cups shredded coconut
Orange Creamsicle Cocktail Recipe
By janicecraig
If you liked Orange Creamsicles as a kid, try this Orange Creamsicle for adults! Easy to make, this creamy and smoo...
- 3 ounces orange soda pop
- 1 ounce whipped cream flavored vodka
- 1 tablespoon cweetened condensed milk
- Whipped cream
- Sprinkles
FRIED CORNISH HENS & PANDORO FRENCH TOAST
By janicecraig
Fried chicken and waffles is the power couple of hearty breakfasts
- BUTTERMILK CORNISH HENS
- 3 Cornish Game Hens, cut into halves
- 2 quart Buttermilk
- 2 tablespoons Salt
- 1 tablespoon Red Chili Flakes
- 1 tablespoon Paprika
- 2 teaspoons Cracked Black Pepper
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Coriander, toasted and crushed
- 2 cups Flour
- PANDORO FRENCH TOAST
- 2 Pandoro cakes, slices crosswise into 1 1/2 inch pieces
- 5 Eggs, beaten
- 1 cup Heavy Cream
- 1 Orange, zested
- 1 teaspoon Freshly Grated Nutmeg
- 1 pinch salt
- HONEY BOURBON SAUCE
- 1/2 cup Honey
- 2 tablespoons Bourbon
- 1 Tsp paprika
- SALAD
- salt and pepper to taste
- 1/2 cup chives
- 1/2 cup parsley
- 1 orange, juiced
- 2 tablespoons olive oil
- salt and pepper to taste
GINGER APPLE COOKIES FOR DOGS
By janicecraig
1) Preheat oven to 350 degrees
- 1 c brown rice or wheat flour, your preference
- 1/2 c diced apple
- 2/3 c plain Greek yogurt
- 1/2 t fresh minced ginger OR 1 t ground ginger
- 1 T coconut oil
Lemon Citrus Tea Cookies
By janicecraig
Food Processor Method: Combine the Flour and Sugar in the bowl of a food processor, and pulse until combined
- 2 cups All-Purpose Flour (plus more for rolling)
- 4 teaspoons High-Quality Loose-Leaf Herbal Lemon Tea (finely ground)
- 1/2 teaspoon Table Salt
- 1 cup Unsalted Butter (softened)
- 1/2 cup Sugar
- 1 teaspoon Lemon Extract
- 1/2 teaspoon Vanilla Extract
- Lemon Curd; Raspberry Jam; or your favorite Jam or Preserves (optional)
Skillet Cornbread
By janicecraig
Instructions Preheat oven to 450 degrees
- I also add:
- 1 cup Yellow Cornmeal
- 1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- 1 cup Buttermilk
- 1/2 cup Milk
- 1 whole Egg
- 1/2 teaspoon Baking Soda
- 1/4 cup Shortening
- 2 Tablespoons Shortening
- 1 can corn, drained
- 1 can chopped green chiles, drained
Weight Watchers Fresh Vegetable Soup ♥
By janicecraig
Makes 9 cups In a microwave, bring the broth to a boil
- 6 cups vegetable broth (I used Homemade Vegetable Bouillon)
- 1 onion, diced (see TIPS)
- 2 carrots, peeled and diced (see TIPS)
- 1 red bell pepper, diced
- 1 rib celery, diced
- 2 cups (about 5 ounces) chopped cabbage
- 2 cups (about 6 ounces) cauliflower, cut into florets
- 2 cups (about 6 ounces) broccoli, cut into florets
- 1 teaspoon dried thyme (or use 2 teaspoons fresh thyme like the inspiring recipe)
- 2 cloves garlic, minced small
- 2 cups Swiss chard, washed well and cut into ribbons
- Fresh parsley or fresh chives, to taste
- 1/2 teaspoon table salt or to taste
- 1/4 teaspoon black pepper or to taste
- Juice of a fresh lemon, about 2 tablespoons