Jenlin's profile page
Recipes
Ultimate Grilled Cheese
By jenlin
Preheat the oven to 400 degrees
- 12 slices thick-cut bacon, such as Nodine's applewood smoked
- 1 cup good mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
- 6 tablespoons salted butter, at room temperature
- 6 ounces aged Gruyere or Comte cheese
- 6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms
Apple Dumplings
By jenlin
Preheat the oven to 350 degrees F
- 2 sticks (1 cup) salted butter, plus more for greasing the pan
- 2 Granny Smith apples
- Two 8-ounce cans refrigerated crescent roll dough
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 8 ounces citrus-flavored soda, such as Mountain Dew (two-thirds of a 12-ounce can)
- Cinnamon, for sprinkling
Thanksgiving Scotcheroos
By jenlin
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar
- 1 cup Karo® Light Corn Syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 1-1/2 cups semi-sweet chocolate chips
- 1-1/2 cups butterscotch chips
- Frosting OR melted white chocolate for decorating
- Candy corn
- Candy-coated chocolate candies
- Pretzel sticks
Corn and Cheese Chowder
By jenlin
In a large pot, melt the butter over medium-high heat
- 4 tablespoons (1/2 stick) butter
- 1 whole onion, chopped
- 3 slices bacon, cut into pieces
- 3 whole bell peppers, finely diced (red, yellow, orange)
- 5 ears corn, kernels sliced off
- 1/4 cup all-purpose flour
- 3 cups chicken stock or broth
- 2 cups half-and-half
- 1 heaping cup grated Monterey Jack
- 1 heaping cup grated pepper Jack
- 1/3 cup sliced green onions
- Salt and freshly ground black pepper
- 12 bread bowls, hollowed out
Snowy Lemon Balls
By jenlin
In a large bowl, stir together the crushed cookies, 1 cup of powdered sugar, almonds and crushed candies
- 2 cups finely crushed shortbread cookies (I used Keebler)
- 1 cup confectioners' sugar
- 1/2 cup almonds, toasted and finely chopped
- 2 tablespoons light corn syrup
- 2 tablespoons milk
- 2 tablespoons butter, melted
- 1/3 cup powered sugar
Popovers
By jenlin
Martha Stewart Living, November 2013, page 90-94
- 3 large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- Vegetable-oil nonstick cooking spray
Mashed potato and chicken casserole
By jenlin
Preheat oven to 375 degrees
- 2 24 ounce packages of refrigerated mashed potatoes
- 4 ounces of cream cheese
- 3/4 teaspoon black pepper
- 3 1/2 cups shredded rotisserie chicken
- 2 cups shredded cheddar cheese
- 1 cup green onions
- 1 12 ounce package fresh broccoli florets
- 6 slices bacon cooked and crumbled
Cheese Curds and Sausage in Puff Pastry
By jenlin
Preheat the oven to 425 degrees F
- 4 ounces kielbasa, chopped
- 1 sheet frozen puff pastry (half a 17-ounce package), thawed
- 2 teaspoons spicy brown mustard, plus more for serving
- 6 ounces cheese curds (or part-skim mozzarella, cut into small pieces)
- 1 large egg, lightly beaten
- Flaky salt
Cobb Salad Dip
By jenlin
MIX cream cheese and dressing until blended; spread onto bottom of pie plate
- 1 pkg. (8 oz.) cream cheese, softened
- 1/4 cup blue cheese dressing or ranch dressing
- 1 cup finely chopped iceberg lettuce
- 1/2 cup chopped oven roasted turkey breast
- 2 hard-cooked eggs, finely chopped
- 2 small plum tomatoes, finely chopped
- 1 avocado, chopped
- 1/4 cup crumbled blue cheese or feta cheese
- 4 slices cooked bacon, crumbled
- Large thin wheat snack crackers
Roasted Red Pepper Pesto
By jenlin
1. Place roasted red bell peppers in a food processor
- 1 cup roasted red bell peppers, rinsed and drained
- 1 cup packed basil leaves
- 1/3 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 3 tablespoons water
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 garlic clove