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Recipes
Vitamix - Fruit Salad Smoothie
By jlwoodruff
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/2 cup green grapes
- 1 medium orange, peeled, halved
- 1/2 inch thick slice pineapple, core included, halved
- 1/2 cup peeled chopped cucumber
- 1 medium carrot, halved
- 1/4 medium apple, seeded
- 2 cups ice cubes
Cherry Fudge Cheesecake
By jlwoodruff
1. Preheat oven to 350 degrees
- Nonstick Spray
- 1 package Fudge Supreme brownie mix
- 1 stick butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 sugar
- 2 eggs
- 1 can (21-ounce) cherry pie filling
- 1/2 cup fudge topping
Easy Crescent Rolls
By jlwoodruff
In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves
- 2 c warm water
- 2/3 c nonfat dry milk powder
- 2 Tbsp dry yeast
- 1/4 c sugar
- 2 tsp salt
- 1/2 c butter
- 1 egg
- 4 1/2- 5 c all purpose flour
One Pot Cheesy Chicken Pasta
By jlwoodruff
1. Heat a small amount of oil in a large pot
- 2 cups shredded or diced chicken
- 2 Tbsp minced green onion
- 2 Tbsp minced garlic
- 1 can Manwich Bold + 1 can water
- 2 cups chicken broth
- 1/2 pound of small dry pasta (I used penne)
- 2 cups shredded cheddar cheese
One Pot Tortellini and Sausage in Tomato Cream Sauce
By jlwoodruff
Cook the onion in a little olive oil until soft
- 1 lb package of Turkey Kielbasa
- 1/2 cup diced onion
- 20 oz. package of refrigerated Tortellini
- 20 oz can of whole tomatoes, cut in the can with kitchen scissors
- 1 cup chicken broth or water
- Pinch of salt & pepper
- 2 Tbsp cream cheese
- 2 cups shredded jack and cheddar cheeses
Philly Cheese Steak Onion Soup
By jlwoodruff
1 Heat oven to 350°F. Bake French loaf as directed on can
- 1 can (11 oz) Pillsbury® refrigerated crusty French loaf
- 1/2 teaspoon butter or margarine
- 1 boneless beef rib-eye steak (1/2 lb), trimmed of fat, cut into bite-size strips
- 1/4 teaspoon salt
- Dash pepper
- 1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
- 1 can (4 oz) Green Giant® mushroom pieces and stems, drained
- 1/2 cup shredded provolone cheese (2 oz)
- 3 tablespoons chopped green bell pepper
Braided Pesto Bread
By jlwoodruff
Heat water to 115°F. Dissolve yeast and sugar in warm water
- Loaf:
- 1 1/4 C water
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 1 1/2 C all purpose flour
- 1 C white whole wheat flour
- 1 tsp fine sea salt
- 3 Tbsp Parmesan cheese
- Pesto:
- 2 C packed fresh basil
- 2 cloves garlic
- 1/2 C Parmesan
- 3-4 Tbsp olive oil
Stuffed Jalapenos
By jlwoodruff
Rinse, slice in half and de-seed your jalapeno pepper First cook sausage and drain
- 1 lb of Jalapeno peppers
- 1 lb of ground sausage
- 8 oz. Cream cheese softened
- 1 cup of shredded cheddar cheese
- 1 green onion finely chopped
Lofthouse Sugar Cookies
By jlwoodruff
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed u...
- Cookies:
- 6 cups all purpose flour
- 1 t. baking soda
- 1 t. baking powder
- 1 c. butter, at room temperature
- 2 c. granulated sugar
- 3 eggs
- 2 t. vanilla extract
- 1 1/2 c. sour cream
- Frosting:
- 1 c. butter, room temperature
- 1 t. vanilla extract
- 4 c. powdered sugar
- 6 T. heavy cream
- Several drops food coloring
- Multi-colored Sprinkles
Pressure Cooker risotto with porcini and parmesean
By jlwoodruff
1. Rinse the dried mushrooms under cold running water to remove any grit
- 1 cup dried porcini mushrooms
- 4 Tbs. unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups rice for risotto (aborio, carnaroli, or vialone nano)
- 1/2 cup dry white wine
- 2 cups boiling water
- 1 1/2 cups chicken stock
- 1/2 cup grated parmesean cheese
- 1/2 cup crumbled gorgonzola cheese (optional)
- salt and pepper to taste