Jessica's Joyful Kitchen

2 1/2 cups chicken stock A generous pinch saffron threads, about 24 2 tablespoons butter 1/2 cup orzo pasta or broken pieces of thin spaghetti 1 cup long-grain rice A small handful golden raisins 1 tablespoon EVOO – Extra Virgin Olive Oil 1/2 pound Spanish chorizo, diced 1 large red bell pepper, chopped 1 large Spanish onion, peeled and chopped 4 cloves garlic, chopped 1/4 cup large Spanish, pimiento-stuffed green olives, chopped Salt and pepper 1 tablespoon sweet or smoked sweet paprika, a palmful 2 pinches cinnamon 1/2 cup green peas, optional About 1/2 cup dry sherry 1/2 cup flat-leaf parsley, chopped 1/2 cup dry-roasted Marcona almonds or toasted sliced almonds In a saucepot, melt butter over medium heat. Add pasta and toast until deep golden brown and very nutty in aroma. Add rice, stir, add saffron stock and bring to a boil. Reduce heat to a simmer, cover and cook rice 16-18 minutes, until tender. Meanwhile, place raisins...

Several weeks ago I saw Kelsey Nixon make her own vanilla extract on her show “ Kelsey’s Essentials ” and I loved the idea. It took me awhile to make it over to the liquor store, but I finally did and with what I purchased was able to make two 16oz jars worth of vanilla extract. For the vanilla beans, I ordered them online in bulk and (wow) they are so plump and fragrant. 16 oz vodka, 80 proof (40% alcohol) 5 vanilla beans, split lengthwise Place in 16oz air tight jar. Allow to sit for 6-8 weeks in a dark place, gently shake once or twice a week. If you start to run low, top the jar off with more vodka and shake again. Also, whenever you use a vanilla bean in other recipes toss it into the jar after you’ve used it. This will continue to “feed” your vanilla extract and it should keep for years. Recipe Source

These are a Christmas cookie classic for us, I can remember making them as far back as middle school with either my mom or grandmother. They are very simple to make, but continue to be one of our favorites, along with “ White Chocolate Treats ”. 1 12oz. package butterscotch morsels 2 cups chow mein noodles 1 cup spanish peanuts Melt butterscotch morsels in the microwave for 1 minute, stir, then 30 second intervals until just melted. Stir in noodles and peanuts. Drop by teaspoons onto waxed paper, let stand until thick, 20 to 30 minutes. Yields 3-4 dozen

1 box (18.25 ounces) devil’s food cake mix 3 eggs 1⅓ cups water ½ cup vegetable oil 3 teaspoons pure peppermint extract, divided 1 container (16 ounces) prepared fudge frosting 1 package (about 24 ounces) chocolate almond bark Heat oven to 350 degrees. Grease a 9-by-13-inch pan. Line two cookie sheets with wax paper. In a large bowl, stir cake mix with eggs, water, oil and 11/2 teaspoons peppermint extract until well combined. Pour batter into prepared pan and bake 33-38 minutes. Cool slightly and crumble while warm into a large bowl; stir in the frosting until well blended. With a small cookie scoop, form balls (smooth with hands if desired) and place on wax paper. Chill 20-30 minutes in the refrigerator or freezer. Insert candy cane ends or lollipop sticks, if desired. In a heatproof bowl, melt chocolate bark in the microwave set on HIGH for 90 seconds. Stir and heat at 30-second intervals until melted; stir in remaining extract until smooth. Wi...

1/4 Basic Sugar-Cookie Dough  or this recipe used in 2024, premade and chilled 1/2 cup walnuts, finely chopped (food processor) 3 1/2 ounces semi-sweet chocolate chips 1/3 cup seedless raspberry jam or of choice, warmed Preheat oven to 350 degrees, with racks in upper and lower thirds. Allow your disc of dough to come to room temperature for about 20 minutes. Place walnuts in a shallow dish. Form dough into 1-inch balls (small scoop); roll balls in nuts, coating completely. Place balls on parchment-lined baking sheets. Use your thumb or back of a 1/2 tsp measuring spoon to make an indentation in center of each ball. Chill 30 minutes. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until firm to the touch, 12 to 14 minutes. Remove from oven. Using a 1 teaspoon measuring spoon, press indentation of each cookie to redefine shape. Allow to completely cool on wire racks. Melt chocolate and fill each with abou...

Tonight 10 church friends came over for a Christmas Cookie Exchange. Along with lots of cookies (recipes to come), I also prepared a few appetizers: holiday brie en croute, mexican dip, spicy sausage balls served with apple cider punch, wine or beer. 1 egg 1 tablespoon water 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed 1/2 cup apricot preserves or seedless raspberry jam 1/3 cup dried cranberry 1/4 cup toasted sliced almond 1 (13- to 16-ounce) Brie cheese round crackers Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mi...

My best friend Kelly Winebarger shared this recipe with me back in high school and it’s been my go to fudge recipe ever since. I haven’t made it in a couple years, but so glad my pregnancy cravings pulled this one back up to my memory. (She also has a wonderful peanut butter pie recipe that I will have to share sometime too.) 2 cups sugar 1/2 c milk 1 1/3 c peanut butter (used natural) 1 7oz jar marshmallow crème In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow crème, mix well. Quickly pour into a buttered 8-in square pan; chill until set. Cut into squares Yields 3-4 dozen