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Recipes
Pressure-Cooked Potatoes with Smoky Aioli
By jenlin
Heat a pressure cooker over high heat; add the olive oil
- 1 tablespoon olive oil, plus more if needed
- 4 to 6 medium-size red potatoes, scrubbed and quartered
- 6 cloves garlic
- Salt and pepper
- 1/2 cup chicken stock
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic salt
- 4 to 6 dashes hot sauce
- 1/4 cup fresh cilantro leaves, chopped
Fully-Loaded Nacho Cups
By jenlin
Preheat the oven to 375 degrees F
- 12 square wonton wrappers
- 1 tablespoon vegetable oil
- 3 scallions, chopped
- 1/2 pound ground beef
- Kosher salt
- 1 tablespoons taco seasoning
- 1 cups shredded Mexican cheese blend
- 1/4 cup chopped pickled jalapenos
- Half a 15-ounce can black beans, rinsed and drained
- 1 medium avocado, diced
- 1/2 cup pico de gallo, to serve
- 1/4 cup sour cream, to serve
Pea and Basil Soup
By jenlin
Place a medium soup pot over medium heat
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds (about 4 1/2 cups) frozen peas
- 3/4 cup chopped fresh basil leaves
- 2 cups chicken broth, divided
- 2 cups cream
- 4 to 6 very thin slices fresh mozzarella cheese
- 1/4 cup diced roasted red bell peppers (jarred is fine)
Cereal Ice Pops
By jenlin
Special equipment: twelve 3-ounce paper cups; 12 wooden ice-pop sticks Put twelve 3-ounce paper cups on a tray tha...
- 2 2/3 cups sweetened peanut butter cereal, such as Reese's Puffs
- 2 2/3 cups sweetened cinnamon cereal, such as Cinnamon Toast Crunch
- 2 2/3 cups sweetened corn cereal, such as Cap'n Crunch
- 4 1/2 cups whole milk
- 1 cup vanilla Greek yogurt
- 1/2 cup semisweet chocolate chips (about 6 ounces)
- 2 teaspoons coconut oil
Pumpkin Streusel Cheesecake Bars
By jenlin
Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 1/2 cup cold butter or margarine
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 tablespoons Gold Medal® all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 tablespoons whipping cream
- 2 eggs
- 1/3 cup chocolate topping
- 1/3 cup caramel topping
Cranberry Granita
By jenlin
Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves
- 2 cups cranberry juice
- 1/3 cup sugar
- 1/4 cup fresh lime juice
- 1/4 cup vodka
- 6 fresh cranberries, for garnish
Strawberry Shortcake Trifle
By jenlin
For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm
- 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
- 1 baked 9 x 5 pound cake
- One 12-ounce jar strawberry preserves
- 2 pounds strawberries, trimmed and halved
- 1 tablespoon lemon juice
- Sugar, optional
- 16 ounces cream cheese, at room temperature
- 2/3 cup confectioners' sugar
- 3 1/2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
Crock Pot Macaroni and Cheese
By jenlin
Watch how to make this recipe
- 2 2 8-ounce 2 uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
- 4 4 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 1/2 2 1/2 10 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 3 3 eggs, beaten
- 1/2 1/2 1/2 cup sour cream
- 10 3/4-ounce 10 3/4-ounce One 10 3/4-ounce can condensed Cheddar cheese soup
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 cup whole milk
- 1/2 1/2 1/2 teaspoon dry mustard
- 1/2 1/2 1/2 teaspoon black pepper
Fried Ice Cream Dessert
By jenlin
Melt butter in frying pan
- 1 stick butter
- 1 cup of brown sugar
- 3 cups of crushed corn flakes
- 2 qts. of vanilla ice cream (softened)
- 1 container of whipped topping
- 2 T. cinnamon
- Honey, for drizzling
PECAN PRALINE CHEESECAKE
By jenlin
PREHEAT OVER TO 350 DEGREES
- CRUST - 1 1/2 CUPS VANILLA WAFER CRUMBS, 1/2 CUP FINELY CHOPPED PRETZELS, 1/2 CUP FINELY CHOPPED PECANS, 1/3 CUP UNSALTED MELTED BUTTER, 1 EGG WHITE.
- PECAN PRALINE FILLING - 1 CUP SUGAR, 3/4 CUP CHOPPED PECANS, 1/4 CUP CHOPPED PECANS, 2/3 CUP DARK CORN SYRUP 1/3 CUP UNSALTED MELTED BUTTER, 2 EGGS BEATEN, 1 t VANILLA EXTRACE, 3/4 t SALT
- CHEESECALE FILLING - 3 - 8 OUNCE SOFTENED CREAM CHEESE, 1 CUP SOUR CREAM, 1 1/4 CUPS DARK BROWN SUGAR, 2T ALL PURPOSE FLOUR, 4 EGGS, 1/3 CUP HEAVY WHIPPING CREAM, 1 t VANILLA EXTRACT
- CHOCOLATE GANACHE
- 10 OUNCES BITTERSWEET CHOCOLATE CHOPPED, 1/2 CUP HEAVY WHIPPING CREAM, 2 T UNSALTED BUTTER, 1 T LIGHT CORN SYRUP