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Recipes
Crawfish Dip
By jenlin
A twist on a traditional shrimp or crab dip, this dip highlights the lovely crawfish with it's delicate flavors
- 6 tablespoons butter
- 1 bunch green onions, sliced, about 3/4 cup
- 1 small green bell pepper, diced
- 1 (12-ounce) package frozen cooked, peeled crawfish tails, thawed & drained
- 2 garlic cloves, minced
- 1 (8 -ounce) package soft cream cheese
- 2 tablespoons Creole Seasoning
- 1 (4-ounce) jar diced pimientos, drained
- 1/4 to 1/2 cup of shredded Gruyere cheese
- Greens onions and parsley for garnish
Chicken Dinner
By jenlin
Arrange green beans or broccoli in a row, then arrange chicken breasts in middle and then potatoes in a 9 x 13 dish
- 4-6 raw chicken breasts
- new potatoes - cut into chunks
- green beans - fresh or canned
- or broccoli
- packet of Italian dressing mis
- 1 stick of melted butter
Tart Lemon Tiramisu
By jenlin
Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth
- 16 16 16 ounces mascarpone
- 11- to 12-ounce 11- to 12-ounce jar lemon curd
- 1/2 1/2 1/2 cup sugar
- 2 2 2 teaspoons finely grated lemon zest, plus more for sprinkling
- 3/4 3/4 3/4 cups heavy cream
- 3/4 3/4 3/4 cup limoncello
- 1 1 1 tablespoon lemon juice
- 7-ounce 7-ounce package One 7-ounce package ladyfingers, such as Savoiardi
2-Ingredient Apple Pie Cups
By jenlin
Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray
- 1 can (13 oz) Pillsbury™ refrigerated flaky cinnamon rolls with buttercream icing
- 1 1/3 cups more fruit apple pie filling (from 21-oz can), coarsely chopped
Mashed Red-Curry Sweet Potatoes
By jenlin
Preheat oven to 375 degrees
- 6 medium sweet potatoes (about 4 pounds)
- 3/4 cup coconut milk
- 2 1/2 to 3 teaspoons Thai red-curry paste
- 1/4 cup plus 3 tablespoons pure maple syrup
- 4 tablespoons unsalted butter, room temperature, plus more for dishes
- 1 teaspoon coarse salt
Popovers with Roast Beef and Horseradish
By jenlin
Special equipment: a 12-cup muffin tin For the popovers: Preheat the oven to 450 degrees F; position a rack in t...
- 4 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 cup all-purpose flour
- 1/4 cup prepared horseradish
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
- 8 ounces sliced roast beef
- Finishing salt, to top
Monster Mac and Cheese
By jenlin
Bring a medium pot of salted water to a boil
- Kosher salt
- 3 cups packed fresh baby spinach
- 1 pound spinach fusilli
- 4 ounces pepper jack cheese, freshly grated
- 4 ounces Sage Derby cheese, freshly grated (or substitute sharp Cheddar)
- 1 tablespoon cornstarch
- One 12-ounce can evaporated milk
Pumpkin Tiramisu Cheesecake Bars
By jenlin
Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray
- 1 pouch Betty Crocker™ oatmeal cookie mix
- 1/2 cup butter or margarine, softened
- 8 oz mascarpone cheese
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 egg
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup melted semisweet chocolate chips
- 2 tablespoons cognac
- 1 tablespoon instant espresso powder
- 1/3 cup heavy whipping cream
- 2/3 cup semisweet chocolate chips
- Whipped cream, if desired
Crispy Chocolate-Marshmallow Treats
By jenlin
Butter an 8-inch square baking pan
- 6 tablespoons unsalted butter, plus more for pan
- 1 bag (10 1/2 ounces) mini marshmallows
- 1/4 cup unsweetened Dutch-process cocoa (spooned and leveled)
- 6 cups crisp rice cereal
- 2 ounces bittersweet chocolate, melted
Chicks-on-the-Ranch Deviled Eggs
By jenlin
Chicks-On-The-Ranch deviled eggs are almost too adorable too eat, almost! Have fun making these and then eating the...
- 6 hard-boiled eggs
- 1/4 cup Parmesan cheese, shredded
- 1/4 cup prepared ranch salad dressing
- 1 teaspoon Dijon mustard
- Dash pepper
- 5 carrot chips
- 12 capers
- Fresh dill sprigs