Jessica's Joyful Kitchen

1 deep dish pie crust, cooked as directed  1/2 c sugar 1/4 c cornstarch  2 c half & half 4 egg yolks 3 Tbsp butter, room temperature  1 c sweetened coconut flakes 1 tsp vanilla 8oz container whipped topping If not already done, par bake the deep dish piecrust. (Prick bottom of crust and bake at 400° for 12 minutes.) Whisk together sugar and cornstarch in a heavy bottomed sauce pan. In a separate bowl whisk together egg yolks and half-and-half, slowly pour into sugar and cornstarch while whisking. Bring to a boil over medium heat whisking constantly, will take approximately 10 minutes for mixture to thicken. Turn heat down to low add butter, vanilla & coconut and continue to cook for 1 minute. Remove from heat and allowed to call five minutes and then scrape into piecrust shell. Place plastic wrap directly over top of the mixture and refrigerate 4 hours minimum. Serve with whipped topping on the side or spread across the top. 

4 cups cooked rice (1 1/3 dried jasmine to 2 cups H2O) 6 slices of bacon, chopped  1 cup onion, diced 1 can (14.5oz) petite diced tomatoes, undrained 1 Tbsp old bay seasoning  salt & pepper  1 pkg (14oz) kielbasa beef smoked sausage, sliced In a large sauce pan cook rice as directed.  Preheat oven to 350°.  In a 12 inch skillet sauté bacon on medium high heat until crisp. Add onion and sauté another 4 to 5 minutes, then stir in remaining ingredients, including rice. Place in a 9 x 13 baking dish, cover with foil and bake for 30 minutes, uncover and bake for an additional 15 minutes.

Note: 1/2 sandwich per person 3-4 tablespoons   butter 6 slices   marbled rye bread 10-12 slices   Swiss cheese 1 lb deli corned beef, sliced thin 1 cup   sauerkraut, drained  1 cup   homemade Russian dressing, below Russian dressing 1/2 cup mayonnaise  1/4 cup ketchup  1/4 cup sweet relish  1/2 tsp smoked paprika 

Cake: 1 package yellow cake mix 1-3.4 oz package vanilla pudding 4 eggs 1/2 cup rum 1/2 cup canola oil 1/2 cup water 1 cup pecans, chopped Coconut oil or butter Glaze: 1/2 cup butter 1 cup sugar 1/2 cup rum 1/4 cup water Grease bundt pan with coconut oil and sprinkle in chopped nuts  Mix all ingredients at medium speed for 2 to 3 minutes, until well blended. Port in pan and bake at 325° for 50-60 minutes or until done. While cake is still hot and still in the pan, pour glaze over it. While cake is baking boil all glaze ingredients except rum for 1 minute. Remove from heat and add rum. Pour over hot cake. Let it cool and remove from pan. 

  Ingredients: 1 3/4 cups whole wheat flour 1/2 cup natural peanut butter 1/3 cup honey or maple syrup 1 tablespoon baking powder 1/2 teaspoon salt 1 cup almond milk 1 egg 1 teaspoon vanilla extract 1/2 cup unsweetened applesauce 3/4 cup dark chocolate chips Directions: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well. In a large bowl, whisk together the whole wheat flour, baking powder, and salt. In another bowl, mix the peanut butter, honey (or maple syrup), almond milk, egg, vanilla extract, and applesauce until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

  ½   cup  canola oil or butter softened  3/4 cup   granulated sugar Zest of 1 lemon 2   large eggs 2   teaspoons   baking powder ½   teaspoon   salt 1   teaspoon   vanilla extract 2   cups   all-purpose flour (or 1 cup whole wheat) ½   cup   milk or buttermilk 1 1/2 cups blueberries  6 tsp turbinado sugar Line a muffin tin with paper liners or lightly grease loaf pan with nonstick cooking spray. In a large mixing bowl, cream oil/butter, sugar, and lemon zest with a mixer until smooth and creamy, about two minutes.  Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly. Add in half of flour, mix until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Add in blueberries and use a rubber spatula to gently fold them in. Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats. Top each muffin cup