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Recipes
Caramel Apple Dip (Easy!)
By jenniferj
Place cream cheese in microwave safe bowl and cook about 30 seconds in microwave, until softened
- 1 (8-oz) pkg cream cheese
- 3/4 c. brown sugar
- 1 T. vanilla
- 1/2 C score chips
- Green and red apple slices
- Gingersnap cookies (optional)
Manhattan Clam Chowder
By jenniferj
In a large stockpot bring 2 cups of water to a boil
- 12 quahog or large cherrystone clams scrubbed & rinsed
- 1 cup dry white wine
- 3 cups water
- 4 slices bacon cut 1/2" lengths
- 2 cups finely-chopped onion
- 1 cup finely-chopped celery
- 1/2 cup chopped bell pepper
- 3/4 cup diced carrot
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1 1/2 teaspoons dried oregano leaves
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed red pepper
- 1 1/4 pounds potatoes peeled, and cut into 1/2" cubes - (aboutt 3 cups)
- 1 cup chicken stock
- 3 cups chopped peeled seeded tomatoes (or 28-oz can whole tomatoes/ chopped and juices reserved)
- 1/4 cup chopped parsley leaves
- Salt to taste
- Freshly-ground black pepper to taste
Pickity Place Pumpkin Squares
By jenniferj
This recipe is from the Lion House Bakery in Salt Lake City!
- Cream Cheese Frosting:
- 4 eggs
- 1 3/4 C sugar
- 1 C canola oil
- 1 27-oz can pumpkin
- 2 C vlour
- 4 t baking powder
- 1 t salt
- 1 t ground cinnamon
- 1/2 t ground cloves
- 1 t baking soda
- 1 8-oz. cream cheese
- 1/4 C butter, softened
- 2 1/2 C powdered sugar
Pesto (Basil)
By jenniferj
Yummy!
- 1 C fresh basil leaves, washed and patted dry
- 2-4 good size garlic cloves, peeled
- 1/2-1 C roasted pine nuts, almonds, or pecans, etc.
- 1/2 C good quality olive oil
- 1 C freshly grated parmesan cheese
- 1/4 C grated Romano cheese
- salt and pepper to taste
Manhattan Clam Chowder
By jenniferj
In a large heavy pot add bacon and render until golden and crispy
- l lg. can clams, broth reserved
- 1 cup dry white wine
- 4 slices bacon cut 1/2" lengths
- 2 cups finely-chopped onion
- 1 cup finely-chopped celery
- 1/2 cup chopped bell pepper
- 3/4 cup diced carrot
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1 1/2 teaspoons dried oregano leaves
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed red pepper
- 1 1/4 pounds potatoes peeled, and cut into 1/2" cubes
- 1 cup chicken stock
- 28 -oz can whole tomatoes, chopped and juices reserved
- 1/4 cup chopped parsley leaves
- Salt to taste
- Freshly-ground black pepper to taste
Robin's Oatmeal Cookies
By jenniferj
This is a different recipe because the raisins are blended in, kids can't tell they're even there!
- 1 C raisins
- 3 eggs
- 1 t vanilla
- 1 C butter
- 1 C brown sugar
- 1 C white sugar
- 2 1/2 C flour
- 1 t cinnamon
- 2 t baking soda
- 1 C toasted pecans
- 2 C oatmeal
Jani's Bean Dip
By jenniferj
Add in order give into a saucepan and heat over low to medium heat
- 2 cans refried beans
- 1/2 onion, chopped finely
- 1 can diced green chilies
- 4 oz. Pace picante sauce
- green taco sauce, to taste
- tabasco sauce, to taste
- 1 C sour cream
- 8 oz. cream cheese
- 1/2 c monterey jack cheese
- 1/2 c mild cheddar cheese
Spaghetti Puttanesca (Williams Sonoma)
By jenniferj
A specialty of Italy's Campania region, this pasta probably appears on every restaurant menu in Naples
- For the tomato sauce:
- 1/4 cup olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 4 cups canned plum tomatoes, chopped
- Salt and freshly ground pepper, to taste
- Pinch of sugar, if needed
- herbs of choice:
- 6 Tbs. chopped fresh parsley,
- 1/4 cup chopped fresh basil, 2 Tbs. chopped
- fresh oregano or marjoram, 2 Tbs. chopped fresh thyme
- 6 anchovy fillets
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. minced garlic, or to taste
- 1 to 2 tsp. red pepper flakes
- 2 Tbs. drained capers, rinsed and coarsely
- chopped
- 1 1/4 cups fresh basil, cut into thin strips
- 20 Mediterranean-style black olives, preferably
- Gaeta, pitted and quartered or sliced
- Salt and freshly ground pepper, to taste
- 1 lb. dried spaghetti
Peanut Butter Cups
By jenniferj
I love these! They are made with graham cracker crumbs
- 2 cubes butter
- 1 c peanut butter
- 1 3/4 c crushed graham crackers
- 2 c powdered sugar
- 2 c milk chocolate for melting on top
Taco Pasta Toss- Rachael Ray
By jenniferj
Preparation Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound penne rigate or whole grain penne rigate pasta
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 pound ground beef sirloin
- 1 large onion, chopped, divided
- 1 large jalapeño halved, seeded and thinly sliced crosswise
- 4 cloves garlic, finely chopped
- 2 tablespoons chili powder, about 2 palmfuls
- 1 tablespoon ground coriander, about a palmful
- 1 1/2 tablespoons ground cumin, about 1/2 palmful
- 1/4 cup tomato paste
- 1 12-ounce bottle beer or cups chicken stock
- 2 cups shredded cheddar, Monterey jack or any Mexican semisoft cheese
- 2 small plum tomatoes, seeded and chopped
- 1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped
- Yields: Serves 4