Tag: recipes

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: Taco Dip

JK-Photo Easy Taco Dip

A great summer dish that’s easy to make for last-minute party invites, this week’s recipe from Johnna’s Kitchen is Taco Dip!

Taco Dip

Ingredients
1 8 oz. cream cheese, softened
16 oz. sour cream
1 package taco seasoning
½ cup salsa
¼ head lettuce, chopped
1-2 tomatoes, diced
1-2 onions, diced (optional)

1 9-in. round serving dish (or similar)

Directions
In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning.

Spread this mixture in a 9-inch (or a little larger) round serving dish.

Top the mixture with lettuce, tomatoes, and onions.

Serve with tortilla chips.

From Johnna’s Kitchen: Hot Crab Dip

c3YoqYou wouldn’t think hot summer days and Hot Crab Dip would go great together, but this easy, creamy treat is great for snacks, parties, or any time of the day!

Ingredients

1 lb. crab meat
2 8oz cream cheese
1½ tablespoon milk
1 small onion, chopped
½ teaspoon horseradish
Salt & pepper to taste

1-9×13 Pyrex baking dish

Preheat oven to 350 degrees F.

Directions

Mix all ingredients together in a large bowl.
Spray baking dish with cooking spray.
Bake for 20 minutes at 350 degrees.
Pour into serving bowl, and serve with crackers and cocktail sauce.

From Johnna’s Kitchen: Baked Macaroni and Cheese

BakedMacCheese

We’re sure that most people have had that delicious, cheesy dinner from the little blue box. What if we told you it was just as easy to make it yourself? Before diving into your next dinner, consider these facts:

Macaroni and cheese is the number one cheese recipe in the United States.

In any given twelve-week period, approximately one-third of the population of the United States will eat macaroni and cheese at least once. About half of all children in the United States will eat macaroni and cheese during this time period.

The most popular cheese used in macaroni and cheese recipes is Cheddar cheese.

In 1993, Crayola named one of their crayon colors “macaroni and cheese.”

This tried-and-true staple will have everyone asking for seconds!

Ingredients

1 lb. elbow macaroni
2 sticks butter
8 tablespoons flour
16 oz. cheddar cheese, grated
6 cups milk
salt & pepper
1 cup Italian bread crumbs

9×13 Pyrex baking dish

Preheat oven to 350 degrees.

 

Directions

Cook 1 lb. elbow macaroni according to the box directions, and set aside.

In a saucepan, melt 1 stick of butter over low heat.

When butter is melted, add 8 tablespoons of flour to the butter.

Stir the butter and flour until smooth, then add 6 cups of warm milk.

Continue to stir, and add 16 oz. grated sharp cheddar cheese.

Stir until the cheese is incorporated with the milk, butter, and flour.

Raise the heat to medium to medium-high, and continue to stir until cheese sauce is thickened, without coming to a boil.

Pour in the macaroni to the saucepan, then add a dash of salt and pepper. Stir until macaroni is coated with the cheese sauce.

Spray the bottom and sides of a 9×13 baking pan with cooking spray.

In a separate saucepan, melt 1 stick of butter over low to medium heat.

Once butter is melted, add 1 cup of bread crumbs to the butter, lightly stirring until breadcrumbs are coated with butter.

Pour the bread crumbs on top of casserole, and spread them out over the entire pan.

Bake on 350 for 30 minutes, until top is golden brown.

From Johnna’s Kitchen: Pancake Corn Fritters

Pancake-Corn-fritters

In celebration of National Corn Fritters Day on July 16th, today’s recipe is something familiar on many Southern plates.

Corn fritters are a traditional snack of the South that consist of corn kernels, eggs, flour, milk, and melted butter. Depending on your preference, corn fritters can be fried or baked.

Although corn fritters originated in the South, many other cultures have come up with similar dishes. For example, in Asia “pakoras” are a popular snack. This dish is made with vegetables dipped in batter that are then deep-fried.

Here are more fun facts about corn fritters!

Corn Fritters are often mistaken for Johnny Cakes.

The first historical record of the fritter dates back to 1665. Samuel Pepys, an Englishman who served as a Member of Parliament during the English Restoration period, noted in his diary that he would be enjoying some fritters before Lent!

Corn is grown on every continent except Antarctica.

It takes about 1,300 kernels to make a pound of corn.

Ingredients

1 cup pancake mix
1 can whole kernel corn, drained
¼ cup milk
1 egg
4 Tablespoons corn oil

Directions

Combine all ingredients together lightly in a large bowl.

Heat a frying pan with 4 tablespoons corn oil over medium to high heat.

Drop teaspoonfuls of the pancake mixture into frying pan. Flatten pancakes by pressing on them lightly with the back of a spatula.

Flatten pancakes by pressing on them lightly with the back of a spatula.

When pancakes are golden brown, flip over and cook until both sides are golden brown.

Cover a large plate with paper towels, to absorb extra oil from the pancakes as you remove them from the pan.

Sprinkle pancakes with powder sugar when slightly cooled, as desired.

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