Jeknudson's profile page
Recipes
Cherry Coconut Angel Rolls
By jeknudson
Line the bottom of a 9-inch springform pan with parchment paper; set aside
- 2 1/2 cups all-purpose flour
- 1 package quick rise instant yeast
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup cold, unsalted butter
- 1/4 cup cold shortening, broken into pieces
- 1 cup buttermilk
- Nonstick cooking spray
- 1/4 cup unsalted butter, melted
- 1 cup candied red cherries, chopped
- 1/2 cup chopped pecans, toasted
- 1/2 cup shredded coconut
- Coarse sugar (optional)
- Vanilla Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 teaspoons milk
Key Lime Cake
By jeknudson
Preheat oven at 325 degrees
- FOR THE CAKE:
- 3 sticks Margarine
- 8 ounces, weight Cream Cheese
- 3 cups Sugar
- 6 whole Eggs
- 1 Tablespoon Vanilla
- 3 cups All-purpose Flour
- FOR THE SUGAR BATH:
- 1 cup Sugar
- 1/2 cups Fresh Lemon Juice
- 1/2 cups Fresh Lime Juice
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese
- 1 stick Margarine
- 4 cups Powdered Sugar
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Fresh Lime Juice
- 1 teaspoon Vanilla
- 1/3 cups Fresh Lime Zest
Greek Village Chunk Salad with Lemon-Oregano Shrimp
By jeknudson
In a large, shallow serving bowl, combine the vegetables, parsley, olives, pepperoncini, cheese, EVOO and vinegar; ...
- 1 heart of romaine, chopped
- 2 tomatoes on the vine, lightly seeded and cut into 1-inch cubes
- 2 - 3 ribs celery with leafy tops, cut on an angle into 1-inch pieces
- 1 small red onion, quartered and thinly sliced
- 1 mild red field, frying or bell pepper, seeded and cut into 1-inch pieces
- 1 green cubanelle or bell pepper, seeded and cut into 1-inch pieces
- 2 Persian cucumbers, halved lengthwise and cut into 1-inch half moons, or 1/3 English cucumber, cut into 1-inch pieces
- 1 cup (loosely packed) flat-leaf parsley leaves
- 3/4 cup (a couple of fat handfuls) pitted Kalamata olives, coarsely chopped
- 1/2 cup drained pepperoncini or giardiniera (pickled vegetables), chopped
- 8 ounces Greek feta in brine, drained and crumbled or diced
- 3 - 4 tablespoons EVOO
- 2 tablespoons red wine vinegar
- Salt
- Pepper
- 3 tablespoons olive oil
- 2 large cloves garlic, crushed
- 1 1/2 pounds large shrimp (about 20), peeled and deveined, tails on
- 2 sprigs fresh oregano, stemmed and chopped (about 1 tbsp.)
- 1 teaspoon crushed red pepper, or 1 red finger, Fresno or jalapeno chile, finely chopped
- Salt
- 1/2 cup dry vermouth or white wine
- 1 lemon, juiced (about 1/4 cup)
Lizzie's Strawberry Cupcakes by Trisha Yearwood
By jeknudson
1. Preheat the oven to 350 degrees F
- Cupcakes:
- 1 standard box plain white cake mix (2-layer)
- 1 3 ounce box strawberry-flavored gelatin
- 2/3 cup vegetable oil
- 1/2 cup frozen sliced strawberries in syrup, thawed
- 1/2 cup water
- 4 large eggs
- Icing:
- 1/2 cup butter, room temperature (1 stick)
- 1 - 1 1/2 cups powdered sugar
- 1 cup frozen sliced strawberries in syrup, thawed*
Derby Truffles
By jeknudson
Combine first 3 ingredients in a large glass bowl
- 3 (4-oz.) bittersweet chocolate baking bars, chopped
- 1 1/2 tablespoons cold butter, cubed
- 2 teaspoons vanilla extract
- 9 tablespoons heavy cream
- 1/4 cup bourbon
- 1 (5.3-oz.) package pure butter shortbread cookies, crushed
- 2 cups finely chopped roasted, salted pecans
- Wax paper
Egg Noodle Stir-Fry with Broccoli
By jeknudson
The red chiles add vibrant color and deep, fruity heat
- 2 tablespoons dark sesame oil, divided
- 1 (3.5-ounce) package shiitake mushrooms
- 1/2 cup diagonally cut carrot (about 2 ounces)
- 4 Thai red chile peppers, halved
- 3 garlic cloves, minced
- 1 (1-inch) piece fresh ginger, thinly sliced
- 2 cups chicken stock (reserved from Dinner 3)
- 2 1/2 tablespoons lower-sodium soy sauce
- 2 teaspoons honey
- 7 ounces broccoli florets (about 3 cups)
- 4 baby bok choy, quartered (about 10 ounces)
- 1 (16-ounce) package refrigerated cooked Chinese egg noodles (such as Twin Marquis)
- 2 teaspoons canola oil
- 4 large eggs
- 1 tablespoon rice vinegar
Thai Basil Chicken Stir-Fry
By jeknudson
1. Combine hoisin, sugar, 1 tablespoon water, and fish sauce in a bowl, stirring with a whisk until sugar dissolv...
- 2 tablespoons hoisin sauce
- 1 tablespoon sugar
- 1 tablespoon water
- 1 tablespoon fish sauce
- 1 tablespoon peanut oil
- 3 garlic cloves, minced
- 1 serrano chile, thinly sliced
- 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips
- 1 1/2 cups sliced red bell pepper
- 1 cup thinly vertically sliced onion
- 1/2 cup fresh basil leaves, roughly chopped
- 1 tablespoon fresh lime juice
Mini Chile Relleno Casseroles
By jeknudson
1. Preheat oven to 400 degrees F
- 2 diced green chiles, drained and patted dry
- 3/4 cup(s) frozen corn, thawed and patted dry
- 4 scallions, thinly sliced
- 1 cup(s) shredded reduced-fat Cheddar cheese
- 1 1/2 cup(s) nonfat milk
- 6 large egg whites
- 4 large eggs
- 1/4 teaspoon(s) salt
Nutty Chocolate Thumbprints
By jeknudson
Preheat oven to 350°. Whisk together first 4 ingredients in a medium bowl
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/2 cup butter, softened
- 1 cup firmly packed light brown sugar
- 3/4 cup powdered sugar
- 3/4 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Parchment paper
- FILLING
- 1/4 cup creamy peanut butter
- 2 tablespoons butter, softened
- 1/2 (4 oz.) 60% cacao bittersweet chocolate baking bar,chopped
- 1 1/2 cups powdered sugar
- 2 to 3 Tbsp. milk, at room temperature
Creamy Herb Dressing
By jeknudson
Vanessa McNeil Rocchio, Southern Living MARCH 2013
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 3 tablespoons chopped fresh herbs (such as mint, dill, and chives)
- 1 tablespoon fresh lemon juice
- Salt and pepper