Jenlin's profile page
Recipes
Giant Cherry Toaster Tart Pie
By jenlin
Adjust an oven rack to the bottom position
- 1 /2 cup granulated sugar
- 2 tablespoons cornstarch
- Juice of 1 lemon
- t T vanilla
- 1 pound pitted cherries, preferably tart
- Two 9-inch frozen pie crust rolls, thawed
- 1 cup confectioners' sugar
- 2 teaspoons half-and-half
- 1 teaspoon vanilla extract
- 2 tablespoons raw sugar
- 1 teaspoon nonpareils, optional
Pesto Farro with Chicken, Smoked Mozzarella and Tomatoes
By jenlin
Cook the farro according to the package instructions
- 1 cup farro
- 1 pint grape tomatoes, halved
- One 7-ounce container pesto
- 2 cooked chicken breasts, diced (about 1 1/2 cups)
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 7 ounces smoked mozzarella, cubed
- Grated Parmesan, for serving
Cookie Dough Pops
By jenlin
Special equipment: a mini ice cream scoop and 45 lollipop sticks With an electric mixer or by hand, beat the butte...
- 2/3 cup butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- Crushed cereal, sprinkles and chopped peanuts, for garnish (see Cook's Note)
Easy Pineapple Upside-Down Cake
By jenlin
Betty Crocker recipe. This classic favorite has made a comeback, and it's easier than ever to make when using a ca...
- 1/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 jar (6 oz) maraschino cherries without stems, drained
- 1 box Betty Crocker® SuperMoist® yellow cake mix Vegetable oil and eggs called for on cake mix box
Watermelon sherbet
By jenlin
Place watermelon on sheet pan an freeze about 4 hours
- 6 1/2 cups cubed seedless watermelon
- 1/4 t salt
- 1/3 cup lime juice
- 1 14 14 ounce can sweetened condensed milk
Apple-Spice Bundt Cake with Butterscotch Glaze
By jenlin
Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan
- 1 box Betty Crocker™ SuperMoist™ spice cake mix
- 1 cup milk
- 3 oz cream cheese, softened
- 3 eggs
- 1 large Granny Smith apple, peeled, cored and chopped (2 cups)
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 3 tablespoons butterscotch topping
- 2 tablespoons milk
- Dried apple slices, if desired
Lemon and Raspberry Cream Cake
By jenlin
For the cake: Preheat the oven to 350 degrees F
- Cake:
- Nonstick baking spray, for the cake pan
- 1 cup raspberries
- Zest and juice of 1 lemon
- 1 cup plus 1 tablespoon granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 /4 teaspoon kosher salt
- Frosting:
- 1 /4 cup sour cream, at room temperature
- 3 tablespoons salted butter, softened
- 4 cups confectioners' sugar
- Fresh mint leaves, for garnish
- 1 /4 cup raspberries, for garnish, optional
Bruschetta Burger
By jenlin
In a large bowl, add the ground chuck, onion and oregano
- 1 1/3 pounds ground chuck
- 1/4 cup grated red onion (grated on a box grater)
- 1/4 cup chopped fresh oregano
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 2 ounces shaved Parmesan
- 2 loaves frozen garlic bread (or 8 pieces frozen Texas toast garlic bread), cooked as directed, cut into 8 bun-size circles (see Cook's Note)
- 4 Roma tomatoes, seeded and chopped
- 1/2 cup torn fresh basil
- Balsamic syrup, to taste
Creamy Broccoli Casserole
By jenlin
Set oven to 350 degrees. Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture)
- 1 large head of broccoli (about 8 cups, and cut into large florets)
- 1 1/2 cups mayonnaise
- 1 1/2 cups sour cream
- 1/4 cup melted butter
- 1 -2 teaspoon garlic powder (or to taste)
- 2 teaspoons seasoning salt
- 1 teaspoon black pepper
- 1 1/2 cups old cheddar cheese shredded
- 1 small onion, finely chopped
- 1/2 cup parmesan cheese (or to taste)
Roasted Pepper and Mozzarella Skewers
By jenlin
Special equipment: 8 skewers Preheat the oven to 450 degrees F
- 4 medium peppers (a mix of red, yellow and orange)
- 5 cloves garlic, finely chopped
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound ciliegine mozzarella (cherry-sized mozzarella balls), drained