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Recipes
Sourdough Biscuits
By jlwoodruff
Grease a baking pan. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt
- 1 1/2 1 1/2 1/2 cups all-purpose flour*
- 1 1 1 teaspoon granulated sugar
- 2 2 2 teaspoons baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4-inch cup chilled butter, margarine, or vegetable shortening, cut into 1/4-inch pieces
- 1 1 1 cup sourdough starter, room temperature**
- 4 to 6 4 to 6 6 tablespoons warm water
- Melted butter
Chicken Scaloppini
By jlwoodruff
Recipe courtesy Paula Deen
- Lemon Butter Sauce:
- Oil, for sauteing chicken
- 2 tablespoons butter, for sauteing chicken
- 3 to 5 chicken breasts, (3 ounces each) pounded thin
- 2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
- 1/4 cup diced pancetta, cooked
- 12 ounces mushrooms, sliced
- 12 ounces artichoke hearts, sliced
- 1 tablespoon capers
- Lemon Butter Sauce, recipe follows
- 1 pound linguini pasta, cooked
- 3 tablespoons lemon juice
- 4 ounces white wine
- 4 ounces heavy cream
- 1 pound (4 sticks) butter
- Salt and freshly ground black pepper
- Chopped parsley leaves, for garnish
Bacon, Egg, and Cheese Brunch Ring
By jlwoodruff
This Bacon, Egg, and Cheese Brunch Ring, featuring flaky Pillsbury® dough, looks fabulous and fancy, but is as eas
- 4 slices bacon, cut in half crosswise
- 1/3 cup plus 1 tablespoon milk
- 4 eggs, slightly beaten
- Salt and pepper, if desired
- 1/4 cup chopped red bell pepper
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 cup shredded Mexican cheese blend (4 oz)
- Chopped fresh cilantro, if desired
- 1 cup Old El Paso® Thick 'n Chunky salsa, if desired
Buttercream Cupcakes
By jlwoodruff
1. Preheat oven to 350 degrees
- 1 Package vanilla cake mix
- 1/2 cup cake flour
- 1 1/4 cups cream soda
- 1/3 cup vegetable oil
- 4 eggs
- 1 Tbsp. imitation butter flavoring
- 1 1/2 cups powdered sugar, sifted
- 7 Tbsp. whipping cream
- 1 1/2 tsp. imitation butter flavoring
Pumpkin Spice Baked Doughnut Hole
By jlwoodruff
Preheat the oven at 350 degrees
- 1 3/4 cups of all purpose flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 3/4 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp of pumpkin spice
- 1/2 cup of vegetable oil
- 1/2 cup of packed brown sugar
- 1 egg
- 1/2 tsp of vanilla extract
- 1/2 a can of pumpkin puree (about 6 oz.)
- 1/2 cup milk
- Doughnut coating
- 1/2 cup sugar
- 2 tbsp cinnamon
- 1/2 a stick of unsalted butter
Shortcut Cannoli
By jlwoodruff
Heat about 2-3 inches of oil in a deep frying pan over medium heat
- Shells:
- canola oil, for frying
- 45-50 wonton wrappers
- melted chocolate, for garnish, optional
- Chocolate (Nutella) Mousse:
- 1 cup whipping cream or rich’s whip
- 3/4 cup chocolate hazelnut spread such as Nutella or for a non-dairy option use Schneider’s Delinut
- 8 ounces cream cheese
- 1 teaspoon vanilla
- optional 1/2 cup additional cream, for garnish/serving
Easy Crock Pot Sausage & Cheese Tortellini
By jlwoodruff
1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat
- 1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
- 20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
- 32 oz. Low Sodium Chicken Broth
- 2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
- 8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
- Grated Parmesan Cheese
Pressure Cooker Quick Chicken Soup
By jlwoodruff
1. In a 5-7 qt pressure cooker, heat 1 Tbs
- 2 Tbs. vegetable oil
- 1 1/2 lb. bonless, skinless chicken thighs
- 1 medium onion, chopped
- 2 medium carrots, cut into 1/2-inch-thick rounds
- 2 medium celery ribs with leaves, cut into 1/4in thick slices
- 4 cups water
- 2 cups canned low-sodium chicken broth
- 1/4 tsp. dried thyme
- 1 small bay leaf
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup fine egg noodles
- 2 Tbs. chopped fresh parsley
Fudgy Peanut Butter Cheesecake - Pressure Cooker
By jlwoodruff
If you like cheesecake you'll love this Fudgy Peanut Butter Cheesecake adorned with whipped cream and chocolate cur...
- PEANUT CRUST:
- 1 cup peanut butter
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup powdered sugar, sifted
- 2 tablespoons cornstarch
- 2 large eggs
- 1/4 cup sour cream
- 1 (12-ounce) package semisweet chocolate chips, melted
- 2 cups water
- Whipped cream, to decorate
- Chocolate curls, to decorate
- 1 cup unsalted toasted peanuts, ground
- 1/4 cup brown sugar, firmly packed
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons butter, melted
Best Chocolate Chip Cookie EVER in the Universe
By jlwoodruff
Get your oven nice and toasty at 320 degrees
- 1 cup Ghirardelli semi-sweet chocolate chips
- 1 cup Ghirardelli milk chocolate chips
- 2 cup Powdered Sugar- sifted
- 1/3 cup Ghirardelli cocoa powder- sifted
- 1 teaspoon vanilla
- 1 tablespoon vanilla sugar (if you don’t have this in your cupboard, your cookies can live without this)
- Seeds from half a vanilla bean (if you don’t have a vanilla bean your cookies can live without this too)
- 2 egg whites