Jolene's Recipe Journal

Italian Christmas Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C. butter 2 C. sugar 3 eggs 15 oz. ricotta cheese 2 tsp. vanilla 4 C. flour 1 tsp. salt 1 tsp. soda Cream butter and sugar, add eggs, one at a time. Beat in ricotta and vanilla. Gradually add dry ingredients. Drop by rounded spoonfulls onto greased cookie sheet. Bake at 350 for 10-12 minutes. Remove to wire racks and cool. Frost with your favorite butter cream frosting (they might even be good with chocolate or almond flavored frosting). If desired the can be decorated with sprinkles. Yield - 4 dozen. Source: http://www.tasteofhome.com/recipes/italian-christmas-cookies NOTES : Very good, I dipped in powdered sugar glaze.

Eggnog Bundt Cake yellow cake mix with pudding added 1 teaspoon nutmeg eggnog 2 cups powdered sugar 2 tablespoons margarine 1 teaspoon vanilla 3 tablespoons eggnog Prepare cake according to package, adding nutmeg and substituting eggnog for water called for on box. Pour into sprayed bundt pan, cook at temp/for time on cake mix package. Cool. Combine powdered sugar, marg, vanilla and egg nog to desired consistency. Glaze cake. Recipe from recipesource.com

My great aunt used to make these and when she passed away, the recipe was lost. I found this on the internet about 10 years ago, and it was very close.  I haven't made them in a while since my guys have nut allergies, but my dad asked for them this year. After looking at similar recipes I figured out the missing ingredient is the black pepper.  It gives the cookies a little depth and heat.  I also recommend grating the other spices fresh, it makes a big difference.  Making these brings back lots of good memories for me! Chocolate Totos Print With Image Without Image ingredients: 3 cups all-purpose flour 4 teaspoons baking powder 3/4 cup sugar 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon black pepper 1/4 cup unsweetened cocoa powder 2 sticks butter -- softened 1/3 cup milk 1 teaspoon vanilla extract 1/2 cup chopped walnuts 2oz  unsweetened chocolate 1 tablespoon butter -- softened 1 teaspoon vanilla extract 2

(originally made 12/2009) MIL called with a last minute request for me to make fruitcake for FIL.  There could not be any alcohol or nuts.     I got some great ideas from the TOHbb, but I had the ingredients on hand for this one I got from myrecipes.com. I was also make him a pumpkin pie  & Pink Elephant popcorn, so I wanted him to be able to reserve some of the goodies.   I baked this in my mini loaf pan rack, it made 5 mini loaves... Sort of.    I obviously overfilled them and it crawled all over the oven floor!  Had a little difficulty getting them out of the pan, but once I did they cooled and wrapped very nicely.  FIL kept one out and stuck the rest in the freezer, and said it's delicious.                        * Exported from MasterCook *                               Fruitcake Loaf   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------   1                cup  all-purpose flour -- divided

I found these on the Martha Website, gave them a try for our family Christmas party. Thumbs up, there's room for a few tweaks though. It makes a VERY large cookie using size she gave. Made them with smallest cookie scoop (about the size of a dime), and they turned out bite size. Cookies themselves are good, even without frosting. I was up to my neck in baking orders, and couldn't do the from scratch frosting. I subbed whipped canned frosting, piped it through a pastry bag with an open tip to make filling go quicker :) Martha's Carrot Cake Sandwich Cookies Print With Image Without Image Author: Jolene's Recipe Journal ingredients: 1 cup light-brown sugar 1 cup sugar 2 sticks unsalted butter -- room temperature 2 large eggs -- room temperature 1 teaspoon pure vanilla extract 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon groun

Around Halloween, Jake started asking for pumpkin pie.   He's pretty picky in the food department, so when he asks for something, I try to accommodate him if at all possible.   Tim does not eat pumpkin pie, and I had my heart set on chocolate pie, so when Rosie posted this recipe I grabbed it up because it was so simple. I have to admit, I was a little nervous pouring the batter right into the cups, but it worked out fine.  Mine were not 100 calorie since I grabbed reg evaporated milk instead of the fat free kind.    There also had to have been a huge run on gingersnaps in my area, and I ended up with cinnamon graham crackers instead.   These are a nice take on pie if you are looking to save calories on the crust, but I missed it.    Jake ate the whipped cream/cookie mixture off the top, poked at the pie and tried one bite.   It had nice flavor, nice consistency and unmolded out of the cups in a flash.     :) Print With Image Without Image 100 Calorie

  Getting cooler here in New England and I've started looking for heartier, comfort food-type recipes.    I had a few Roma tomatoes left from a trip to the farm, and some gnocchi in the freezer, so thought that I'd make this recipe up for dinner tonight.   I only used about 10 slices of bacon, the remainder of a package.   The canned tomatoes and fresh tomatoes I ran through the food processor, along with the paste and sugar.     Neither of my guys like chunks of tomato.   It looked a little skimpy, since I was doubling the gnocchi, so I added about 1/4c of tomato sauce.   Got distracted and forgot to add the cream/yogurt, we didn't miss it.  Next time I might stir in a little ricotta.  I baked this in a 13x9, for 10 mins at 400, then flipped the broiler on to brown up the cheese on top.   Thank you Alida, this recipe certainly is "Simply Delicious"! Print With Image Without Image Baked gnocchi with bacon, tomato and mozzarella Ingredients 18oz store-bought

I've been making this recipe for over 5 years now.  My guys saw an advertisement from a pizza chain for a Mega Chocolate Chip Cookie and they asked if I could make one. Since I didn't have an ovenproof skillet or pizza pan at the time, I searched the web for one I could do in a cake pan.    I found this recipe on That's So Yummy and it was perfect since I only had 1 egg. This is a great fix for a chocolate chip cookie craving without making a huge batch, scooping dough and then babysitting cookie sheets! Most often I make it with semisweet chocolate chips, but sometimes I switch it up and and use some of the speciality ones that I can't seem to resist buying, like Sea Salt Caramel. Though the directions say to cool it completely, we like ours warm, topped with a scoop of ice cream, sometimes a drizzle of hot fudge sauce.   Yield: 8 Author: Jolene's Recipe Journal Print Recipe With Image Without Image Chocolate Chip Cookie Cake ingredients

(originally made 5/30/2008) I wanted to surprise Tim with some hot from the oven popovers when he got home from work at 1am.   I needed a recipe that was simple and foolproof because I'm not exactly at my sharpest at that time of night   :)       I've never made popovers before, and I had to improvise using a muffin tin since I didn't have the specialty pan.     These were sooo good!      I filled all 12 muffin cups, and the popovers were huge and puffy.     Definitely will make these again! The directions were a little vague, I used the 1/3c of softened butter to grease the tins and put the 4T melted in the batter.        :)                       * Exported from MasterCook *                              Popovers-Emeril   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------      1/3      cup + 4T  melted unsalted butter   6               eggs    2               cups  milk   2           

Made this last night on 2 friends recommendations.   I have zero luck with coating sticking to baked marinated chicken.  I had 4 decent sized boneless skinless chicken breasts, so I increased the amount of cornflakes to 4c.   I used 9oz of Ken's Light Options with Romano & Red pepper.  Instead of the garlic salt, I used garlic powder and onion powder. Thank you Carol and Linda for the heads up on this one and big thanks to Kelsey at the Naptime Chef for the recipe. Print With Image Without Image Oven Fried Cornflake Chicken Author: Jolene's Recipe Journal Ingredients: 4 boneless, skinless chicken breasts 9 oz Ken's Light Options Italian Dressing with Romano & Red pepper  1t garlic powder 1t onion powder 4 cups crushed cornflakes Instructions: Heat oven to 350. Line a baking sheet with foil. Place chicken in a ziptop bag and add dressing. Seal and refrigerate for 30 to 45 mins. In food processor, crush cornflakes and add oni

There are so many family favorite recipes that I've been making for 10 years or more!  This is my go-to one for waffles or pancakes.  It can be changed up in so many ways.  I do always add a  teaspoon of vanilla, sometimes also a teaspoon of butter extract.  It's great with fruit mixed in, or on top. It's a filling breakfast that isn't super heavy. (originally made 11/3/2007) Jake's been bugging me to see how the waffle iron works, so this morning we made this recipe. It's a great starter recipe, and it would be awesome with some strawberries mixed in, or maybe some mashed banana. Definitely add a splash of vanilla! I topped mine with Blueberry Syrup, Jake had his with real Maple syrup we got during the season. Will definitely make this one again! Oatmeal Waffles or Pancakes Print With Image Without Image Author: Jolene's Recipe Journal ingredients: Ingredients 2 eggs, beaten 1t vanilla extract 1t butter extract (optional) 2

(originally made 1/2006) I made this one as listed the first time, now it's more improvised.   I use Mild taco seasoning with ground beef and omit the tomatoes.    I've also dropped down to 3 tortillas and build the pie in a springform pan.    This is one of my husband's favorite meals. Tortilla Pie 1 pound lean ground beef Taco seasoning (we like Mild) 3/4 cup part-skim ricotta cheese 1/4 cup shredded part-skim mozzarella cheese 3 tablespoons minced fresh cilantro or parsley, divided (use dried parsley) 3 burrito size flour tortillas 1/2c Mexican blend cheese Preheat oven to 400º. Cook beef in a skillet over medium heat until no longer pink, breaking up with a spatula.   Drain.   Add taco seasoning and water recommended on the package.   Combine the ricotta, mozzarella cheese and parsley. Spray springform pan with nonstick spray.   Lay tortilla in the bottom of pan.   Add half of meat mixture.   Sprinkle with 1/4c mexican blend cheese.   Add another

This is another one of my Grandmother's recipes.   She called it "Combination".   Sometimes she'd use creamed corn, I use regular.   It's a great way to use up leftover mashed potatoes. Favorite Hamburger Casserole (Gram's Combination) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2lbs ground beef 1/2t ea garlic powder and onion powder salt and pepper to taste 15oz can corn, drained 2 cups mashed potatoes (from scratch or instant, prepared as directed) 2T butter, diced 1/2c shredded cheddar cheese  

(originally made 8/2004) I made this yesterday because my sister requested Toll House pie for her birthday. Definitely a keeper! I used a deep dish pie crust, and the finished pie was a gooey, chocolate-y treat! We served it with a small scoop of Edy's vanilla ice cream. I knew it was a hit when my sister didn't offer to share when company showed up later! *now that I have two guys that are allergic to nuts, I substitute crushed Rice Krispies cereal* print recipe Toll House Chocolate Chip Pie reviewed by Jolene's Recipe Journal October 13, 2013   9               inch  deep-dish pie shell -- unbaked   2              large  eggs      1/2           cup  flour      1/2           cup  sugar      1/2           cup  brown sugar   1 1/2         sticks  butter -- softened   1                cup  NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels -- (6 oz.)   1                cup  chopped nuts-- (use crushed Rice Krispies) PREHEAT oven to 325° F

I've really been trying to clear out my cabinets the last few months.   I had a partial box of lasagna noodles, and a quick search found me this recipe from the Pink Parsley blog .    I subbed sweet Italian sausage for the ground beef.    My family doesn't like chunks of veg, so I bought crushed tomatoes and used minced dried onion.   I added the onion to the tomatoes and spices and garlic in the food processor and pulsed it to make it smooth. I was short a few sheets of noodles, but it didn't really make a difference.   I did find that it was hard to get them to cook through in the 20 mins when you had to keep lifting the lid to stir them.    I'd say mine took closer to 25.   I also discovered that what I thought was a 12" skillet was clearly a 10" after adding the tomatoes.   I moved it to a larger pan so I could stir without making a giant mess.  Make sure that the skillet you use has a heat safe handle, you don't want to melt it under