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Recipes
Mozzarella Stuffed Portobellos
By jenlin
Preheat oven to 425 degrees F
- 12 large portobello mushrooms, stemmed and gills removed
- 6 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil, divided
- Sea salt, preferably gray salt and freshly ground black pepper
- 1 cup fresh bread crumbs
- 1 cup grated Parmesan
- 4 tablespoons freshly chopped parsley leaves
- 4 tablespoons freshly chopped basil leaves
- 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice
Key Lime Trifle
By jenlin
Heat oven to 350°F (or 325°F for dark or nonstick pan)
- 1 box Betty Crocker™ angel food cake mix
- Water called for on the cake mix box
- 2 cans (14 oz each) sweetened condensed milk
- 1/2 cup freshly squeezed Key lime juice
- 2 1/4 cups whipping cream
- 10 Nature Valley™ oats ‘n honey crunchy granola bars (5 pouches from 8.9-oz box)
- 2 teaspoons grated Key lime peel
- 2 containers (8 oz each) frozen extra-creamy whipped topping with real cream, thawed
- 2 bars (3.5 oz each) good-quality white chocolate, coarsely chopped (do not use baking chocolate)
KEY LIME-WHITE CHOCOLATE COOKIES
By jenlin
HEAT OVEN TO 350 DEGREES. BEAT BUTTER, SUGARS, VANILLA AND EGG IN LARGE BOWL WITH SPOON
- 1/2 CUP B UTTER SOFTENED
- 3/4 CUP BROWN SUGAR
- 2 T SUGAR
- 1 1/2 t VANILLA
- 1 EGG
- 2 1/3 CUPS BISQUICK MIX
- GREEN FOOD COLORING
- 1 PACKAGE 6 OUNCES OF WHITE BAKING CHOCOLATE CHIPS
- 1 T GRATED LIME PEEL
Salted Caramel Cookie Truffles
By jenlin
Heat oven to 375°F. Make cookies as directed on pouch
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ salted caramel cookie mix
- Butter and egg called for on cookie mix pouch
- 4 oz cream cheese, softened
- 14 oz vanilla-flavored candy coating (almond bark)
- 3 tablespoons toffee bits
Vegetable Tian
By jenlin
Preheat over to 400º F. FInely dice the onion and mince the garlic
- 1 Tbsp olive oil
- 1 medium yellow onion
- 1 tsp minced garlic
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- 1 medium tomato
- 1 tsp dried thyme
- dash(es) salt & pepper to taste
- 1 c shredded italian cheese
Key Lime Pie Martini
By jenlin
Rub a lime wedge around the rims of two martini glasses
- 1/4 cup lime juice, plus 3 lime wedges
- Crushed graham crackers, for rims
- 1/3 cup vodka
- 1/3 cup vanilla liqueur, such as Licor 43
- 1/4 cup orange juice
- 1/4 cup coconut milk creamer (see Cook's Note)
cheesecake on a stick
By jenlin
Spread chocolate sauce over the top of cheesecake and let harden
- One prepared cheesecake cut into 12 slices.
- Chocolate hardening ice cream sauce
- 12 pop sticks
Chocolate-Hazelnut Meringue Layer Cake
By jenlin
Heat oven to 350°F. Grease with shortening two 9-inch round cake pans
- 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 4 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup ground toasted hazelnuts
- 2 cups heavy whipping cream
- 1/4 cup plus 1/3 cup Nutella™ hazelnut spread with cocoa
- 2 tablespoons powdered sugar
- 12 Ferrero Rocher™ candies, unwrapped
Hot Chocolate Bread Pudding
By jenlin
Grease a 9-by-13-inch baking dish with butter or cooking spray
- Butter or nonstick cooking spray, for greasing the baking dish
- 3 cups half-and-half
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 4 packets hot chocolate mix
- 3 large eggs plus 6 large egg yolks
- 1 loaf country white bread, cut into 1 1/2-inch cubes
- 12 ounces chocolate chips
- 2 cups mini marshmallows
- Confectioners' sugar and whipped cream, for serving
Falafel with Chipotle Tahini Dip
By jenlin
Sauce: In the bowl of a food processor, add the tahini, lemon juice, olive oil, garlic, chipotle and adobo sauce an...
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 canned chipotle chile in adobo, finely chopped, plus 2 teaspoons adobo sauce
- Kosher salt and freshly ground black pepper
- Two 15-ounce cans chickpeas, rinsed and drained
- 1/3 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon baking powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1 scallion, chopped
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- Serving suggestions: pita bread, salad greens, shredded carrots, sliced scallion greens