• Home
  • from Johnna’s Kitchen

Tag: from Johnna’s Kitchen

From Johnna’s Kitchen: Pinwheel Cookies

Pinwheel Cookies PBThese fun cookies are surprisingly easy to make! And you can customize their look by adding in as many colors as you like, which makes them perfect for any celebration!

Pinwheel Cookies

Yield: approx. 48 (4 dozen) cookies

Ingredients

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter
1 ⅓ cups sugar
2 large eggs
2 teaspoons vanilla extract
Red food coloring (or color/s of choice)

Note: this recipe uses one color (red); to make multi-colored cookies, divide the dough into enough sections, so there is a white base section, and/or one section per color being used. Three colors total is recommended (including the base layer). Otherwise, the cookies will be too large.

Directions

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

Slowly add the flour in small portions and beat until combined. Remove the dough and separate it into two equal sections. Shape one half of the dough into a square, wrap it securely in plastic wrap and place it in the fridge to chill for 30 minutes. (This will be the white portion of the cookies.)

Return the remaining section of dough to the stand mixer bowl, and with the mixer on low, add the red food coloring until it reaches your desired color. Shape the dough into a square, wrap it securely in plastic wrap and place it in the fridge to chill for 30 minutes. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue if adding more colors. For additional colors, repeat these steps as needed.

After 30 minutes, remove the dough from the fridge and roll each color separately into a rectangle about ⅛-inch thick.

Peel the top side of wax paper off each the red dough and the white dough, then sandwich the two layers together. If using more than two colors, repeat the layering process with each color. Cut the sandwiched layers in half, creating two rectangles.

Very lightly roll all layers together on both sections.

Starting at the shorter end of the rectangle, roll the dough layers as tightly as possible into logs.

Wrap the logs in wax paper, then in plastic wrap, and refrigerate for 1 hour.

After 1 hour, remove the dough logs and roll them on the counter with the palm of your hand several times, so they keep a cylindrical shape. Return to the refrigerator for 4 more hours.

When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into ¼-inch rounds. Place the rounds approximately 2 inches apart on the baking sheets, as the cookies will expand when baked.

Bake the cookies for 9 to 11 minutes until pale golden brown, then transfer them to a rack to cool completely.

From Johnna’s Kitchen: Peppers and Eggs Sandwich

Egg Sandwich

Whether you believe it was a Chicago invention, or just something delicious you had growing up, this recipe for a peppers and eggs sandwich is a healthy, filling alternative to any standard meal.

Peppers and Eggs Sandwich

Ingredients

4 tbsp olive oil
6 green peppers, sliced
1 large onion, diced
1 clove of garlic, minced
12 eggs, scrambled, with salt and pepper
Garlic salt, pepper, and salt
One loaf of Italian bread

Directions

Heat a frying pan with oil until hot, then add onions, peppers, and garlic.

Sauté until browned, then season with salt, pepper, and garlic salt.

Slice Italian bread into approximately 4-inch sections, and fill with eggs and pepper mixture.

Add ketchup or condiments of your choice, or top with melted cheese.

From Johnna’s Kitchen: Deviled Eggs

JK-Photo Deviled EggsDeviled Eggs

Ingredients

Hard boil one dozen eggs. See our recipe for directions, if needed.

Peel eggs, and slice in half to separate whites from yellow, put whites to the side.

12 hard boiled yolks
½ cup mayonnaise
2 tablespoons Dijon mustard
Dash of paprika
Dash of hot sauce
Dash of Worcestershire sauce
Salt and pepper to taste

Directions

Mix all ingredients together until smooth.

Fill white halves of eggs with yolk mixture, using either a tablespoon or a piping bag.

Arrange on a large serving plate.

Top with a sprinkle with paprika, as desired.

Put in the refrigerator to set for at least ten minutes.

From Johnna’s Kitchen: Oreo Lasagna

You can recognize Oreo cookies almost immediately; it’s the world’s best-selling cookie, with good reason!

Before you dive into chocolate decadence, twist open a few Oreos and read these fun facts (but save some for the recipe!)

Oreo cookies were first created in 1912 at the original Nabisco bakery in New York City (the factory is present day Chelsea Market) and sold in a tin for 30 cents per pound. The first Oreo cookie was sold in Hoboken, NJ.

When they first debuted, there was also a lemon meringue flavor of Oreos. The flavor was discontinued in the 1920s.

Women rather than men are more likely to pull their Oreos apart before eating them.

Oreos became Kosher in December 1997.

National Oreo Day is March 6th!

Oreo Lasagna

Ingredients

1 package Oreo cookies
4 tbsp butter, melted
8 oz. cream cheese, softened
¼ cup sugar
2 tbsp milk
12 oz. (=1 ½ cups) whipped topping
1 pkg. instant chocolate pudding

1 9×13 casserole dish

Directions

Spray a 9×13 casserole dish with cooking spray.

Prepare instant pudding according to package directions, then set aside.

Crush entire package of  Oreo cookies in a resealable bag, until broken down into crumble-sized pieces. Set aside 1 cup of crushed cookies for the topping.

In a bowl, stir in melted butter and crushed cookies from bag, until well combined. Pour mixture into the casserole dish and press flat, being sure to cover the entire bottom of the dish.

In a separate bowl, whip cream cheese with a hand-held mixer until light and fluffy.

Add the sugar, milk, and 1 ¼ cups of whipped topping to the cream cheese, and stir until well combined.

Pour the cream cheese topping layer over the Oreo layer, and spread out until smooth.

Pour all the chocolate pudding over the cream cheese layer, and spread out until smooth.

Spoon remaining ¼ cup whipped topping on top, and sprinkle the remaining crushed Oreos on top of the whip.

Chill for at least 4 hours, then serve and enjoy!

From Johnna’s Kitchen: Zucchini Bread

Baked, fried, grilled – however you slice it, zucchini is a healthy dish that can be a sturdy side, or the star of the show on the dinner plate. And it’s as low in calories as it is healthy! One cup of sliced zucchini has about 19 calories. That’s 40 to 50 percent lower than the same serving size for other low-cal green veggies like broccoli and Brussels sprouts. Italians are thought to have bred modern zucchini from the squash they picked up in colonial America – “zucca” is actually the Italian word for squash. That’s why you’ll see zucchini referred to as “Italian squash” in some recipes. The crop dates back to 5500 B.C., where it was integral in the diets of people living in Central America and South America. Did you know zucchini are part of the gourd family? Native to Central America and Mexico, zucchini are grown throughout the United States during the warm season. Most zucchini grow about the size of a small bush, so if you want to grow your own, plant zucchini anytime after the danger of frost has passed.

Zucchini Bread

Ingredients:

3 ¼ cups all-purpose flour
1 ½ teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
⅓ cup water
2 cups grated zucchini
1 teaspoon lemon juice

1-2 loaf pans, coated with cooking spray

Preheat oven to 350 degrees.

Directions:

Combine all ingredients into one bowl, until everything is blended well together.
Coat loaf pans with cooking spray.Pour mixture into loaf pan(s).
Pour mixture into loaf pan(s), being careful to not overfill pans.
Bake for one hour, until a toothpick inserted into the center comes out clean.

Let cool before slicing.

  • 1
  • 2

Join Our Mailing List

  • This field is for validation purposes and should be left unchanged.

Cowtown Rodeo Tickets

The oldest weekly running rodeo in the USA! Every Saturday night beginning May 28, 2022 through September 24, 2022. Online tickets sales will open up on April 1st, 2022.