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Recipes
Skillet Almond Shortbread
By jenlin
Preheat the oven to 350 degrees F
- cooking spray
- 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
Mustard Aioli Grilled Potatoes with Fine Herbs
By jenlin
For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with...
- 1/2 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon whole grain mustard
- 1 teaspoon honey
- 2 cloves garlic, smashed to a paste
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds baby Yukon gold potatoes, scrubbed
- 2 tablespoons kosher salt, plus more for sprinkling
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon
- Freshly ground black pepper
Chocolate Chip Holiday Cookie Fudge
By jenlin
It doesn't get anymore festive than this Chocolate Chip Holiday Cookie Fudge recipe
- 1 pouch Betty Crocker™ chocolate chip cookie mix
- 1/2 cup butter, softened
- 1 egg
- 1 pound white candy melts or coating wafers, or vanilla-flavored candy coating (almond bark), chopped
- 1 (14-ounce) can sweetened condensed milk (not evaporated)
- 1/4 cup semisweet chocolate chips
- 1 tablespoon holiday candy sprinkles
Baklava Bars
By jenlin
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray
- Cookie Base
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon grated lemon peel
- 1 egg
- Filling
- 1 1/2 cups chopped walnuts
- 1/3 cup granulated sugar SAVE $
- 1/4 cup butter or margarine, softened
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 frozen mini fillo shells (from 2.1-oz package)
- Glaze
- 1/3 cup honey
- 2 tablespoons butter or margarine, softened
- 1 tablespoon packed brown sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla
- Garnish
- 5 T honey
Cowboy Quiche
By jenlin
Preheat the oven to 400 degrees F
- 8 slices bacon, fried until chewy
- 2 yellow onions, sliced
- 2 tablespoons salted butter
- 8 large eggs
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 2 cups grated sharp Cheddar
- Deep Dish Pie Crust
Slow-Cooker Barbecued Ribs
By jenlin
Spray inside of 4- to 5-quart slow cooker with cooking spray
- 3 1/2 3 1/2 1/2 pounds pork loin back ribs
- 1/4 1/4 1/4 cup packed brown sugar
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 3 3 3 tablespoons liquid smoke
- 2 2 2 garlic cloves, chopped
- 1 1 1 medium onion, sliced
- 1/2 1/2 1/2 cup cola
- 1 1/2 1 1/2 1/2 cups barbecue sauce
Chicken Vesuvio
By jenlin
Preheat the oven to 450 degrees F
- 3 tablespoons olive oil
- 4 chicken thighs with skin and bones
- Salt and freshly ground black pepper
- 1 1/2 pounds small red-skinned potatoes, halved
- 4 large garlic cloves, minced
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
- 2 tablespoons unsalted butter
Mini Pecan Sticky Buns
By jenlin
Special equipment: 3 mini-muffin tins Preheat the oven to 375 degrees F
- 2 sticks (1 cup) unsalted butter
- 2 cups finely chopped pecans
- 1 cup light corn syrup
- 4 teaspoons vanilla extract
- 1 pack store-bought bread dough (3 loaves per pack)
- 1 stick (8 tablespoons) unsalted butter, melted
- 3/4 cup sugar
- 2 tablespoons cinnamon
Cranberry Cocktail Meatballs
By jenlin
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon ju...
- 1 pound bag of meatballs- thawed
- 1 (8 ounce) can jellied cranberry sauce
- 3/4 cup chili sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons lemon juice
Jalapeno Pesto /Yogurt Dipping Sauce
By jenlin
For the jalapeno yogurt dipping sauce: Heat the grill to high
- 8 jalapenos, stems removed
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup grated Parmesan
- 2 tablespoons pine nuts
- 1/4 to 1/3 cup olive oil
- 2 cups nonfat or 2-percent Greek yogurt
- 3 medium zucchini, cut into 1-inch-thick rounds
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling