Jessica's Joyful Kitchen

¼ cup regular popcorn  1 tbsp extra virgin olive oil  1 tsp salt, to taste   Pour popcorn kernels into a brown lunch bag. Drizzle with extra virgin olive oil, salt to taste or any other seasonings (optional), roll down the bag top a couple of times and shake. Microwave for 1-1/2 to 2 minutes or until a delay in the popcorn popping occurs.   *My favorite seasoning is to add a tablespoon of sugar and a teaspoon of salt onto the kernels before popping--it tastes like kettle corn. 

Five-Layer  Turkey “Shepherd’s” Pie Try this in a few weeks with your leftovers, it's my favorite use. Simple Stuffing Cranberry-Ginger Relish store bought rotisserie chicken White-Wine Gravy Cream Cheese and Chive Mashed Potatoes

Ingredient Checklist 1/3 cup olive oil, plus more for baking dishes coarse salt and ground pepper 1 pound wide egg noodles 1 red bell pepper (ribs and seeds removed), thinly sliced 1/2 cup all-purpose flour 5 cups whole milk 4 cans (6 ounces each) tuna in olive oil, drained 1 can (14 ounces) artichoke hearts, drained and thickly sliced 5 scallions, thinly sliced 2 cups cheddar, freshly grated  1/2 cup finely grated Parmesan Instructions Checklist Step 1 Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot. Step 2 Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer. Step 3 Remov...

Prep Time: 45 minutes Bake Time: 1–2 hours, depending on pan size Soaking Time: 12–24 hours for dried fruit variation; 1–2 weeks for cake maturation Total Time: About 2–3 weeks, including soaking and maturation Servings: Varies by pan size Category: Dessert Notes After Making I know my favorite time of year is upon us...when it is time to bake my fruit cakes! I was never a fan of fruit cake until I had my grandmothers back in high school, since then I have been a firm believer in a good, homemade fruit cake wrapped in cheese cloth and soaked in brandy. Several years ago I spent an afternoon getting a lesson from my grandmother on how to make them, and walked away with a treasured memory and a wonderful recipe. Ingredients Traditional Candied Fruit Version 4 cups (500 g) all-purpose flour 1 teaspoon (6 g) salt 1½ teaspoons (4 g) ground cinnamon 1 teaspoon (2 g) ground nutmeg 3 cups (340 g) pecans 12 oz (340 g) candied pineapple 12 oz (340 g) candied cherries 12 oz (340 ...

4 small baking potatoes, thinly sliced 4-6oz shredded cheese Cajun or chili powder seasoning EVOO s&p bacon, cooked and crumbled (optional) Preheat oven to 425 degrees. Toss potatoes with EVOO, seasoning, and s&p. Place them on baking sheet and bake for 30-35 minutes or until crisp on the edges. Sprinkle with cheese and place back into the oven until cheese is melted. Sprinkle with bacon, optional.

Prep Time: 15 minutes Bake Time: 18–22 minutes Rest Time: 2 minutes, plus cooling Total Time: About 40 minutes Servings: About 18–24 cookies, depending on cutter size Category: Cookies Notes After Making I love this recipe because you can immediately use the dough and it doesn't require any chill time in the fridge beforehand. Ingredients Cookies 10 tablespoons (142 g) unsalted butter, softened ½ cup (100 g) granulated sugar 1¼ cups (156 g) all-purpose flour 1 teaspoon pumpkin pie spice (optional) ¼ teaspoon salt Icing 1⅓ cups (160 g) powdered sugar 1 tablespoon butter, softened  1/2 teaspoon vanilla  1-2 tablespoons (30 mL) milk or water, as needed Food coloring (optional) Instructions Cookies Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium mixing bowl, combine the softened butter and sugar. Mix until smooth. Add the flour, pumpkin pie spice (if using), and salt. Mix until well blended. Knead the dough by hand until it form...