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Recipes
Praline Crumb Caramel Cheesecake Bars
By jenlin
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray
- Cookie Base and Topping
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup cold butter or margarine
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
- Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar SAVE $
- 2 tablespoons Gold Medal™ all-purpose flour
- 1/2 cup caramel topping
- 1 teaspoon vanilla
- 1 egg
Mystery (Blue Cheese) Rolls
By jenlin
Combine butter and cheese on baking pan
- 1 stick butter
- 3 ounces blue cheese, crumbled
- 1 (12 ounce) cans flakey biscuits
Cheesesteaks
By jenlin
Heat oil in a large pot over medium-high
- 2 tablespoons olive oil
- 4 large onions, sliced 1/4 inch thick
- 3 large red and/or green bell peppers, seeds removed, sliced 1/4 inch thick
- Kosher salt, freshly ground pepper
- 3 tablespoons white or red wine vinegar
- 4 pounds boneless beef short ribs
- 8 10-inch-long Italian sub rolls
- Vegetable oil (for griddle)
- Kosher salt
- Freshly ground pepper
- 10 ounces white or yellow American cheese slices (about 16)
- 10 ounces mild or sharp provolone slices (about 16)
- Ketchup and/or hot sauce (for serving; optional)
Warm Bacon and Shallot Vinaigrette
By jenlin
Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fa...
- 4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips
- 1/2 cup finely minced shallots
- 1/3 cup sherry vinegar
- 2 tablespoons whole-grain mustard
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely minced fresh tarragon
- Kosher salt and freshly cracked black pepper
- 6 cups dandelion greens
- 1/2 cup crumbled goat cheese
Spanish Potato Omelet
By jenlin
Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet
- 4 tablespoons extra-virgin olive oil
- 3 small onions, sliced
- 5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 large eggs, at room temperature
- 6 cloves garlic, chopped
- 6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
- 1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
- 3/4 cup coarsely chopped or crumbled feta (about 3 ounces)
- Quick and Easy Romesco Sauce, recipe follows
- 1 tablespoon chopped fresh thyme, plus sprigs for garnish
- One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
- 1/3 cup extra-virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup Marcona almonds or hazelnuts, toasted
- 2 tablespoons sherry wine vinegar
- 2 cloves garlic, peeled, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Brownie Footballs
By jenlin
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 eggs
- Football-shaped cookie cutter, 3 1/2x2 inches
- 1 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16 oz container)
- Betty Crocker™ white decorating icing (from 4.25-oz tube)
Halloween Skull Cupcakes
By jenlin
Heat oven to 350°F (325°F for dark or nonstick pans)
- 1 box Betty Crocker™ SuperMoist™ white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 12 large marshmallows, halved
- 1 container Betty Crocker™ Whipped vanilla frosting
- 48 small chocolate-covered mint candies (from 4.75-oz box)
- 24 chocolate chips
- 1/4 cup slivered almonds
Irish Cream-Coffee Bars
By jenlin
Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup chopped pecans
- 1/2 cup cold butter
- 1 egg
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 2 tablespoons Irish cream liqueur
- 1 teaspoon instant coffee granules or crystals
- 1 cup whipping cream
- 3 tablespoons packed brown sugar
- 1 tablespoon Irish cream liqueur
- 1 teaspoon vanilla
- 1/8 teaspoon ground cinnamon
- 25 cinnamon sticks (2 inch)
Chocolate Peanut Butter Globs
By jenlin
Preheat the oven to 325 degrees F
- 6 tablespoons (3/4 stick) unsalted butter
- 12 ounces semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 2 extra-large eggs
- 1 tablespoon instant espresso powder, such as Medaglia d'Oro
- 2 teaspoons pure vanilla extract
- 3/4 cup sugar
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole walnut halves (not chopped)
- 1 cup whole pecan halves (not chopped)
- 2/3 cup peanut butter chips, such as Reese's
Tomato Carpaccio
By jenlin
Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in...
- 2 extra-large egg yolks, at room temperature
- 2 teaspoons Dijon mustard, at room temperature
- 1 tablespoon chopped garlic (3 cloves)
- 2 anchovy fillets, drained
- 1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
- Kosher salt and freshly ground black pepper
- 3/4 cup good olive oil
- 1/4 cup canola oil
- 1/2 cup freshly grated Italian Parmesan cheese
- 4 to 5 large, firm, ripe red summer tomatoes, preferably heirloom
- 1/2 teaspoon fleur de sel
- 2 tablespoons capers, drained
- 1/4 cup julienned fresh basil leaves
- 2 -ounce chunk of Italian Parmesan cheese, shaved with a vegetable peeler