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Recipes
Dad's Best Brisket
By jeknudson
Oven cooked but absolutely one of the best briskets I've ever had
- 5-7 lbs beef brisket
- celery salt
- garlic salt
- onion salt
- pepper
- 3 ounces liquid smoke
- 1/2 cup worcestershire sauce
- salt and pepper
- 1 (18 ounce) bottle barbecue sauce (I use Cattleman's)
Almond White Chocolate Chunk Cookies Recipe
By jeknudson
Recipe by McCormick
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 1/2 teaspoons McCormick® Pure Almond Extract
- 8 ounces white baking chocolate, coarsely chopped
- 1 cup slivered almonds
Pear-Vanilla Crostada with Almonds
By jeknudson
Preheat the oven to 375 degrees
- 1/3 cup plus 1 tbsp. sugar
- 1 tablespoon cornstarch
- 1/2 vanilla bean, halved lengthwise
- 1 1/2 About 1 1/2 lbs. red pear - halved, cored and thinly sliced lengthwise
- 1 piecrust, store-bought or homemade
- Heavy cream, for brushing
- 1/4 cup sliced almonds
37 Calorie Brownies
By jeknudson
Preheat the oven to 400°F
- 3/4 cup nonfat Greek yogurt (I used vanilla)
- 1/4 cup skim milk
- 1/2 cup Cocoa powder
- 1/2 cup Old fashioned rolled oats (like Quaker)
- 1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
- 1 egg
- 1/3 cup applesauce
- 1 teaspoon baking powder
- 1 pinch salt
Black Pepper Caramel Shrimp
By jeknudson
Bruce Weinstein and Mark Scarbrough, Cooking Light APRIL 2013
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1 1/2 tablespoons dark sesame oil
- 1 pound large shrimp, peeled and deveined
- 2 cups diagonally cut snow peas
- 2 teaspoons minced fresh garlic
- 2 teaspoons freshly ground black pepper
- 1/8 teaspoon salt
- 1/2 cup fat-free, lower-sodium chicken broth
- 3 tablespoons brown sugar
- 2 teaspoons fish sauce
Best Carrot Cake
By jeknudson
Southern Living OCTOBER 1997
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
- Buttermilk Glaze
- Cream Cheese Frosting
Cauliflower Alfredo
By jeknudson
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked whole-wheat fettuccine
- 3 cups chopped broccoli
- 3 cups chopped cauliflower, divided
- 1 tablespoon white whole-wheat flour
- 1 cup unsalted chicken stock
- 3 garlic cloves
- 2/3 cup 1% low-fat milk
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup)
- 1 teaspoon grated lemon rind
Coconut-Curry Salmon and Basmati Rice
By jeknudson
1. Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine
- 1 tablespoon brown sugar
- 2 teaspoons fresh lime juice
- 1 1/2 teaspoons red curry paste
- 1 (15-ounce) can light coconut milk
- 4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped fresh cilantro
- 1 (8.8-ounce) package precooked
Microwave Pecan Brittle
By jeknudson
Combine sugar and corn syrup in a 40-ounce glass measuring cup or container
- 1 cup sugar
- 1/2 cup corn syrup
- 1 cup pecans, broken into large pieces
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Appleberry Pie
By jeknudson
For Crust About an hour before beginning the recipe, place the olive oil in a plastic container
- Olive Oil Crust
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- ⅔ cup olive oil, partially frozen (see instructions below)
- 4 to 8 tablespoons ice water
- 1 tablespoon apple cider vinegar
- Filling
- 2 cups fresh blackberries, raspberries, blueberries or a mix (about 10 ounces frozen berries)
- 4 cups peeled Granny Smith apples, sliced 1/4-inch thick or thinner (about 1 1/2 pounds)
- 2 tablespoons fresh lemon juice
- ⅔ cup sugar
- ¾ teaspoon ground cinnamon
- Big pinch of ground nutmeg
- 4 tablespoons cornstarch
- Topping
- 2 tablespoons almond milk
- 1 tablespoon sugar