Jenlin's profile page
Recipes
St-Germain Cupcakes
By jenlin
Preheat oven to 300°F. Line 2 muffin tins with cupcake liners
- 3 1/2 cups flour
- 1 1/2 cups sugar
- 1 T baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1 cup buttermilk room temp
- 1/2 cup oil
- 3 T St Germain
- 5 large egg yolks
- 1 cup unsalted butter, melted
- 2 egg whites
- 1/4 cup sugar
- 1 1/2 cups unsalted butter, softened
- 6 cups confectioner's sugar
- 1/4 cup St Germain
- 2 T milk
- 2 t vanilla extract
Cookies and Creme Brownies
By jenlin
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray
- 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
- 1/4 cup water
- 2/3 cup vegetable oil
- 2 eggs
- 10 creme-filled chocolate sandwich cookies, crushed (1 cup)
- 1/2 container (16-oz size) Betty Crocker™ Rich & Creamy chocolate or vanilla frosting (2/3 cup)
- 5 creme-filled chocolate sandwich cookies, coarsely chopped (2/3 cup)
Bite-Size Chicken and Waffles
By jenlin
For the chicken: Preheat the oven to 425 degrees F
- Nonstick cooking spray
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- Kosher salt and freshly ground black pepper
- 3 large eggs
- 3 cups panko breadcrumbs
- frozen mini waffles
- 1 cup maple syrup
- 3 sprigs fresh rosemary
- Strawberries, for garnish
Creamy Baked Fettuccine with Asiago and Thyme
By jenlin
Preheat the oven to 375 degrees F
- 1 pound fettuccine pasta
- 2 cups grated Asiago cheese, plus 1/4 cup
- 2 (8-ounce) containers creme fraiche
- 1 cup grated Parmesan
- 1 1/2 tablespoons fresh chopped thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Mini Pecan Pumpkin Pies
By jenlin
Preheat oven to 350 degrees F
- Nonstick cooking spray
- 1/4 cup pecans
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cups all-purpose flour, plus extra for shaping dough
- 6 tablespoons butter, ice cold
- 2 to 3 tablespoons ice cold water
- 1 egg, plus 1 egg yolk
- 1/2 cup dark corn syrup
- 1 tablespoon sugar
- 1/2 cup canned pumpkin filling
- 1 teaspoon vanilla
- 1/4 cup pecans, chopped plus 24 halves for garnish
- Special equipment: 2 (12-cup) mini muffin tins
Greek/House Dressing
By jenlin
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, a...
- 1/4 cup and 2 teaspoons olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon-style mustard
- 1/3 cup and 1 tablespoon red wine vinegar
White Christmas Fudge Recipe
By jenlin
Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside
- 1 teaspoon plus 1/4 cup butter, divided
- 2-1/2 cups confectioners' sugar
- 2/3 cup milk
- 12 ounces white baking chocolate, chopped
- 1/4 teaspoon almond extract
- 3/4 cup Diamond of California Sliced Almonds, toasted
- 1/4 cup chopped dried apricots
- 1/4 cup dried cherries
- 1/4 cup dried cranberries
Cheesy Angel Biscuits
By jenlin
2 dozen
- 1 1/2 cups (3 sticks) cold salted butter
- 5 cups all-purpose flour, plus more for kneading
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup sugar
- 2 tablespoons kosher salt
- Two 1/4-ounce packets rapid rise yeast
- 2 tablespoons fresh thyme leaves
- 1 1/2 cups cold buttermilk
- 1/4 cup sour cream
- 2 cups shredded white Cheddar
Dilled Shrimp Salad
By jenlin
MIX first 4 ingredients in medium bowl
- 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 2 tsp. GREY POUPON Dijon Mustard
- 1/2 tsp. dill weed
- 1 lb. cooked cleaned shrimp, chopped
- 1/2 cup chopped cucumbers
- 2 green onions, thinly sliced
- 4 large Boston lettuce leaves
- 1 lemon, cut into 4 wedges
Eggplant Timbale
By jenlin
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill
- 2 medium eggplants, sliced 1/4-inch thick
- 1/3 cup olive oil, plus 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound penne pasta
- 1 medium onion, diced
- 1/2 pound ground beef
- 1/2 pound Italian pork sausage
- 1/4 cup Marsala wine
- 1 cup frozen peas, thawed
- 2 cups store-bought marinara sauce
- 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
- 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
- 1 cup chopped fresh basil leaves
- Special equipment: 9-inch springform pan