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Recipes
Beef Barley Stew
By jeknudson
1. In a Dutch oven, cook beef in oil until meat is no longer pink
- 1 pound beef stew meat, cut into 1/2 inch pieces
- 1-2 tablespoon oil
- 1 cup sliced carrots
- 1 cup chopped onion
- 1 cup sliced celery
- 2 cloves garlic cloves, minced
- 2 cups sliced baby portobello mushrooms (if desired)
- 1 (14.5 ounce) can stewed tomatoes
- 1 cup water
- 1 cup dry red wine
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/3 cup uncooked medium pearl barley
- 1/4 cup all-purpose flour
- 1/3 cup cold water
- 1 tablespoon balsamic vinegar Minced fresh parsley
Pretzel-Crusted Chicken Breast Tenders with Garlicky Dipping Sauce
By jeknudson
1. Preheat oven to 375°. 2
- 5 tablespoons yellow cornmeal, divided
- 1/4 cup 1% low-fat milk
- 3 teaspoons Dijon mustard, divided
- 1 large egg, lightly beaten
- 1 cup finely crushed unsalted pretzel twists
- 3/4 teaspoon garlic powder, divided
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 8 chicken breast tenders (about 1 1/4 pounds)
- Cooking spray
- 2 teaspoons canola oil
- 1/4 cup canola mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon chopped fresh chives
- 2 teaspoons fresh lemon juice
Chocolate-Toffee Puffs
By jeknudson
Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown
- 4 large egg whites
- 1/3 cup granulated sugar
- 1 cup sifted powdered sugar
- 1/2 cup unsweetened cocoa (such as Hershey's)
- 2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
- Cooking spray
Double-Chocolate Cookies
By jeknudson
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife
- 6.75 ounces unbleached all-purpose flour (about 1 1/2 cups)
- 6 tablespoons unsweetened cocoa
- 3/8 teaspoon salt
- 3/4 cup sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons canola oil
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/2 cup bittersweet chocolate chips
Best Quick and easy Peach Cobbler
By jeknudson
Cook frozen peaches in sauce pan with ½ cup water, ¼-½ cup sugar and 4 tablespoons butter
- 1 c. sugar
- 1 c. flour
- 3/4 c. milk
- 1 tbsp. baking powder
- 1 stick butter
- 1 16oz bag of frozen peaches or 6 to 8 fresh peaches can be used
Cherry Pie Bars
By jeknudson
Cherry pie in a bar. Yum
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups cold butter, cubed
- 3 cups canned cherry pie filling, about 1 1/2 (21-ounce) cans
- 3/4 cup chopped pecans
- 1 cup powdered sugar
- 4 to 5 teaspoon whole milk
- 1/4 teaspoon almond extract
Crispy Cauliflower with Italian Salsa Verde
By jeknudson
Step 1 Preheat oven to 400°F
- 6 cups cauliflower florets
- Cooking spray
- 1/4 cup fine whole-wheat breadcrumbs
- 1 tablespoon grated lemon rind
- 3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
- 1/4 cup finely chopped shallots
- 1/4 cup extra-virgin olive oil
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon crushed red pepper
Coconut, Almond, and Goji Bars
By jeknudson
Preheat oven to 350°. Combine almond butter, honey, olive oil, vanilla, and salt in a microwave-safe bowl
- 1/3 cup almond butter
- 1/3 cup honey
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups puffed barley cereal
- 1 cup old-fashioned rolled oats
- 2/3 cup dried goji berries
- 1/3 cup coarsely chopped toasted almonds
- 1/3 cup flaked, unsweetened coconut
- Cooking spray
- 1 tablespoon sesame seeds
Abby's Famous Pecan Pie
By jeknudson
This is Dear Abby's recipe from her column
- 9 -inch unbaked pie crust
- 1 cup light corn syrup
- 1 cup firmly packed dark brown sugar
- 3 eggs, slightly beaten
- 1/3 cup butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 heaping cup pecan halves
Lump Crab Mornay
By jeknudson
Julia Reed, Southern Living DECEMBER 2013
- 1/2 cup butter, softened
- 1 bunch green onions, chopped
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup freshly grated Gruyère or Swiss cheese
- 2 tablespoons dry sherry
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 pound fresh jumbo lump crabmeat
- 1/2 cup chopped fresh flat-leaf parsley
- Store-bought or homemade toast points