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Recipes
Italian Cream Cake with Blueberries
By jenlin
For the cake: Preheat the oven to 350 degrees
- 5 eggs, separated
- 1 stick butter
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup sweetened flaked coconut
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk (or 1 cup milk mixed with1 teaspoon white vinegar)
- Two 8-ounce packages cream cheese
- 1 stick butter
- 2 teaspoons vanilla extract
- 2 pounds powdered sugar
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
- 1 1/2 pints or 3 small containers blueberries
Pumpkin Mousse
By jenlin
Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, opt...
- One 15-ounce can pumpkin puree
- 1/3 cup sugar
- 1/4 cup honey
- 2 tablespoons sweetened condensed milk
- 1 tablespoon pumpkin spice mix
- 2 teaspoons vanilla extract
- Pinch salt
- 1 1/2 cups heavy cream
- 1 cup toffee bits or your favorite Halloween candy bar, crushed
Marshmallow Santa Pops
By jenlin
Line a cookie sheet with parchment or waxed paper
- 18 white marshmallows
- 12 white lollipop sticks (available in craft stores), 8 to 10 inches long
- 12 pink marshmallows
- 6 white marshmallows
- 1 cup red candy melts (such as Wilton)
- 1 cup vanilla frosting
- 1 cup white pearlized sprinkles (such as Wilton)
- 12 red M&M's minis
- 1 1 tube (4.25 oz) brown or black decorating icing such as Cake Mate or Wilton)
- 1 piece styrofoam, for holding finished sticks
- Candies, to fill a container (optional)
Mac-O'-Lantern
By jenlin
Preheat the oven to 400 degrees F
- Three 14.5-ounce cans evaporated milk
- 12 ounces sharp Cheddar, grated
- 12 ounces American cheese, grated
- 3 tablespoons cornstarch
- 1 1/2 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds elbow macaroni, cooked to very very al dente
- 3 large eggs, lightly beaten
- Nonstick cooking spray
- Orange food coloring
- 1 broccoli stem
Twice-Baked Sweet Potatoes
By jenlin
Preheat the oven to 400 degrees F
- 8 sweet potatoes
- 3 tablespoons canola oil
- 1 stick (8 tablespoons) butter
- 1 cup chopped crisp-cooked bacon
- 1 cup sour cream
- 2 cups grated jack cheese
- 2 teaspoons chili powder
- 3 green onions, sliced
- Kosher salt and freshly ground black pepper
Rosemary Rack of Lamb with Easy Tzatziki
By jenlin
Place the rosemary, garlic, oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a food processor and process ...
- Easy Tzatziki:
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons chopped garlic (4 cloves)
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 2 racks of lamb (14 to 16 ounces each), frenched
- Easy Tzatziki (recipe follows)
- 1 hothouse cucumber, unpeeled and seeded
- 2 (7-ounce) containers Greek yogurt, such as Fage Total
- 1 /4 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh dill
- 1 1/2 teaspoons minced garlic (2 cloves)
BBQ Glaze
By jenlin
BBQ Glaze: Stir together the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan
- One 14-ounce bottle ketchup
- One 12-ounce bottle chili sauce
- 1/2 cup packed brown sugar
- 1 teaspoon dry mustard
Key Lime Magic Bars
By jenlin
Preheat your oven to 350°F and line an 8-inch square pan with parchment paper and spray with cooking spray
- 9 9 to 1 1/2 rectangles, crushed to about 1 1/2 cups crumbs
- 1/2 1/2 1/2 cup old-fashioned or quick-cooking oats, coarsely ground
- 1/4 1/4 1/4 cup melted coconut oil (or butter)
- 1 1 1 tablespoon sugar
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/2 1/2 1/2 cup canned sweetened condensed milk (not evaporated)
- 1 1 100 container (5.3 oz) Yoplait® Greek 100 yogurt Key lime
- 2 2 2 teaspoons grated lime peel
- 1 1 1 tablespoon lime juice
- 1 1/2 1 1/2 1/2 cups shredded unsweetened coconut
- 1/2 1/2 1/2 cup white vanilla baking chips
Cobb Salad with Blue Cheese Dressing
By jenlin
For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire u...
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 3 dashes Worcestershire sauce
- 4 ounces blue cheese crumbles
- 2 tablespoons chopped chives
- 1 dash salt, plus more if needed
- 1/2 teaspoon freshly ground black pepper, plus more if needed
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- 2 boneless, skinless chicken breasts, sliced in half down the middle (you should be left with 4 very thin breast-shaped pieces)
- 2 heads Bibb lettuce, cored and leaves separated
- 2 heads romaine lettuce, chopped
- 1 head iceberg lettuce, cut into chunks
- 1 pound crispy-fried thin bacon
- 8 ounces red grape tomatoes, halved
- 6 hard-boiled eggs, peeled and sliced
- 2 avocados, diced
- 1/3 cup blue cheese crumbles
- 3 scallions, chopped
- Freshly ground black pepper
Stuffed Tomatoes with Mozzarella
By jenlin
Preheat broiler with rack 8 inches from heat source
- 2 1/2-inch 2 1/2-inch 1/2-inch slices rustic bread, torn into small pieces (3/4 cup)
- 4 4 4 medium-size ripe tomatoes, halved
- Coarse salt and freshly ground pepper
- 2 2 2 tablespoons extra-virgin olive oil
- Pinch Pinch of red-pepper flakes
- 1/2 1/2 1/2 shallot, thinly sliced
- 1 1 1 cup corn kernels (from 1 ear)
- 3 3 3 cups packed chopped greens, such as beet, Swiss chard, or spinach
- 3 3 3 ounces fresh mozzarella, sliced (1/2 cup)