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Recipes
Skillet Almond Shortbread
By jenlin
Preheat the oven to 350 degrees F
- 1 1/2 cups plus 2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) butter, melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup sliced almonds with skins
Fried Green Tomato Sliders with Goat Cheese Mayo and Tomatillo-Bacon Relish
By jenlin
For the relish: Combine the tomatillos, onions, lime juice, cilantro and oil in a bowl
- 6 tomatillos, scrubbed and finely diced
- 1/4 cup finely diced red onion
- Juice of 1 lime
- 2 tablespoons finely chopped fresh cilantro or parsley
- 2 tablespoons canola oil
- 4 strips bacon, cooked until crisp, finely diced
- 1/2 cup mayonnaise
- 1/4 cup soft goat cheese
- Freshly ground black pepper
- 4 medium green tomatoes, sliced 1/2-inch thick
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 large eggs, whisked
- 2 cups yellow cornmeal
- Few dashes hot sauce
- Canola oil, for frying
- 12 soft mini buns, such as Martin's, split and lightly toasted
Pumpkin-Cranberry Bread
By jenlin
Coat a 4-quart slow cooker with cooking spray; set aside
- Nonstick cooking spray
- 2 eggs
- 3/4 cup canned pumpkin
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup fresh cranberries or frozen cranberries, thawed
- 1 tablespoon all-purpose flour
- 1/4 cup chopped pecans, toasted*
Red, White and Blue Poke Cake
By jenlin
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 box (4-serving size) strawberry-flavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 box (4-serving size) white chocolate instant pudding and pie filling mix
- 1/3 cup milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1 cup sliced fresh strawberries
- 1/2 cup fresh blueberries
Biscuit Sticky Buns
By jenlin
Special equipment: Dough cutter, 9-by-13-inch baking dish For the dough: Preheat the oven to 375 degrees F
- Butter, for greasing
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups cold buttermilk or 6 tablespoons buttermilk powder
- 3 tablespoons unsalted butter, softened
- 1/4 cup granulated pure cane sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup finely chopped toasted pecans, plus more for topping
- 6 tablespoons unsalted butter
- 1 1/4 cups packed light brown muscovado sugar
- 1/2 cup heavy cream
- Pinch fine sea salt
Thumbprint Cookie Bars
By jenlin
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup butter, softened SAVE $
- 4 oz (half of 8-oz package) cream cheese, softened
- 1 egg
- 3 tablespoons coarse white sparkling sugar
- 3 tablespoons plus 1 teaspoon apricot, blueberry, seedless raspberry or strawberry jam
Sundried Tomato Kebabs
By jenlin
Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half...
- 24 oil-packed sundried tomato halves, drained, oil reserved
- 24 medium basil leaves
- 24 small fresh mozzarella balls packed in water, drained
- Salt and freshly ground black pepper
- Special Equipment: 12 (8-inch) wooden skewers
Chicken Cordon Bleu Impossibly Easy Pie
By jenlin
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray
- 1 cup cubed cooked chicken
- 2/3 cup cubed cooked ham
- 1 cup shredded Swiss cheese (4 oz)
- 1/2 cup Original Bisquick® mix
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup milk
- 1/3 cup Progresso® chicken broth (from 32-oz carton)
- 1/4 cup chive-and-onion sour cream potato topper (from 12-oz container)
- 2 teaspoons Dijon mustard
- 2 eggs
- Chopped fresh chives, if desired
Creamy Italian Dressing
By jenlin
Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste wi...
- 1 to 2 cloves garlic
- Salt
- 2 tablespoons fresh flat-leaf parsley leaves
- 1 tablespoon fresh chives
- 3 fresh basil leaves
- 1 cup (real) mayonnaise
- 1/2 cup sour cream
- 1/3 cup grated Parmesan
- Cayenne pepper, as needed
- Paprika, as needed
- Worcestershire sauce, as needed
- 2 iceberg heads, cut into chunks
- 1/2 cup grated Cheddar
- 2 carrots, shredded
- 1 cucumber, sliced
- 1/4 cup sunflower seeds
Fruitcake Cookies
By jenlin
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour