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Recipes
Oven-Fried Chicken
By Jjohnsey
Preheat oven to 425. Lightly spray a baking dish with cooking spray; set aside
- 1 cup panko-style bread crumbs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 Tbsp chopped fresh basil
- 1/2 Tbsp chopped fresh oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 (6 to 7oz) boneless, skinless chicken breast halves, trimmed
- 1 cup buttermilk
- 2 Tbsp honey
Shrimp Quesadillas
By Jjohnsey
Uncle Bubba's recipe (Paula Deen's brother)
- 3 quarts water
- 1 Tbsp Old Bay Seasoning
- 2 tsp Ancho chili powder
- 1 pound medium fresh shrimp
- 1 (10oz) can diced tomatoes with green chilies, drained
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey jack cheese with peppers
- 4 (10") flour tortillas
- 1/4 cup butter, divided
- Garnish: shredded lettuce, sour cream, lemon wedges
Mint Bars
By Jjohnsey
Place cookies in large resealable sandwich bag and crush to medium consistency
- 1 (16oz) pkg cream filled chocolate sandwich cookies
- 3/4 cup margarine
- 1 (14oz) can sweetened condensed milk
- 1 (12oz) pkg semisweet mint choc chips
Stuffed Peppers
By Jjohnsey
Mix ground chuck and onion and cook until meat is done
- 1 lb. ground chuck
- 1/2 cup chopped onion
- 1 (16 oz) can tomatoes
- 1/2 cup water
- 1/2 cup uncooked rice
- 1 tsp Worcestershire sauce
- 1 cup grated cheese
- Salt and pepper to taste
- 6 green peppers
Poppy Seed Chicken
By Jjohnsey
From Cooking With Paula Deen magazine
- 1 TBSP Butter
- 2 (8oz) packages of sliced portabello mushrooms
- 7 cups chopped cooked chicken
- 2 (10 3/4oz) cans cream of chicken soup
- 2 cups sour cream
- 1 cup slivered almonds, toasted
- 1 TBSP poppy seeds
- 3 TBSP butter, melted
- 2 cups crushed butter-flavored crackers
- Hot cooked rice (optional)
Zucchini Bread
By Jjohnsey
Use this recipe when Zucchini comes in season
- 3 1/4 * 3 1/4 cups all-purpose flour
- 1 1/2 * 1 1/2 teaspoons salt
- 1 * 1 teaspoon ground nutmeg
- 2 * 2 teaspoons baking soda
- 1 * 1 teaspoon ground cinnamon
- 3 * 3 cups sugar
- 1 * 1 cup vegetable oil
- 4 * 4 eggs, beaten
- 1/3 * 1/3 cup water
- 2 * 2 cups grated zucchini
- 1 * 1 teaspoon lemon juice
- 1 * 1 cup chopped walnuts or pecans
Jambalaya for Company/ Regular and Healthier version
By Jjohnsey
Place the olive oil in a large Dutch oven and place over medium heat
- 2 * 2 Tbsp. extra-virgin olive oil
- 1 * 1 pound chicken thighs, cut into pieces
- 1 * 1 pound shrimp , peeled and deveined
- 1 * 1 pound tilapia or white fish or halibut or orange roughy , cut into cubes
- 1 * 1 pound smoked sausage , sliced (substitute turkey smoked sausage or andouille sausage for healthier version)
- 1 * 1 large onion , chopped
- 1 * 1 bell pepper , chopped
- 3 * 3 cloves garlic , minced
- 4 * 4 stalks celery , chopped
- 2 * 2 Tbsp. Creole seasoning
- 1 * 1 can (6 ounces) tomato paste
- 4 * 4 tomatoes , peeled, seeded and chopped
- 8 * 8 cups chicken broth
- 2 * 2 bay leaves
- * Salt to taste
- 4 * 4 cups long-grain white rice
- 1 * 1 cup chopped fresh Italian parsley
Makeover Peanut Butter Cup Cheesecake
By Jjohnsey
This is from Taste of Home Magazine
- FILLING:
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 2 packages (8 ounces each) fat-free cream cheese
- 1 package (8 ounces) reduced-fat cream cheese
- 1 cup (8 ounces) reduced-fat sour cream
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 3/4 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Taco Soup
By Jjohnsey
This is super-easy and a great crowd pleaser
- 2 * 2 pounds ground beef
- 2 * 2 cups diced onions
- 2 * 2 (15 1/2-ounce) cans pinto beans
- 1 * 1 (15 1/2-ounce) can pink kidney beans
- 1 * 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 * 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 * 1 (14 1/2-ounce) can diced tomatoes
- 1 * 1 (14 1/2-ounce) can tomatoes with chiles
- 2 * 2 (4 1/2-ounce) cans diced green chiles
- 1 * 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 * 1/2 cup green olives, sliced, optional
- 1 * 1 (1 1/4-ounce) package taco seasoning mix
- 1 * 1 (1-ounce) package ranch salad dressing mix
- * Corn chips, for serving
- * Sour cream, for garnish
- * Grated cheese, for garnish
- * Chopped green onions, for garnish
- * Pickled jalapenos, for garnish
Chocolate Peanut Butter Fudge Crunch
By Jjohnsey
Line an 8" square baking pan with parchment paper
- 6 oz. semisweet chocolate, chopped
- 2 sticks (8oz) plus 1 TBSP unsalted butter
- One 16oz. jar creamy peanut butter
- 3 cups crispy rice cereal
- 1/4 tsp. salt
- 3 cups confectioner's sugar