Jessica's Joyful Kitchen

Mary Berg’s no egg version 3 egg yolks 2 Tbsp plus 1/4  cup   granulated sugar   divided 8 oz  heavy cream 8 oz mascarpone or cream cheese 2   cups   espresso or strong coffee 3 Tbsp dark rum or kahlua  2   tablespoons   cocoa powder 16 lady fingers   hard variety Cream Mixture In a medium bowl, mixed together egg yolks and 2 tablespoons sugar until thick and pale about 5 minutes. In a separate bowl, use a hand mixer on medium-high to mix together heavy cream and the remaining 1/4 cup sugar, until doubled in size. Fold in the Mascarpone cream.  Add the egg mixture into the mascarpone mixture a little at a time, stirring constantly. Once all has been added in, use the hand mixer and continue to mix until medium peaks form.  Layers In an 9-inch square dish (or something of similar sized like a loaf pan lined with plastic wrap) sprinkle a light dusting of cocoa powder.  Pour the espresso and dark rum into a shallow bowl. Work...

3/4 cup rolled oats 1/2 cup milk 1 pound ground beef 1 pound ground turkey breast 1 cup onion, chopped 1/2 cup red bell pepper, chopped 2 eggs, beaten 2 tsp Worcestershire sauce 1/4 cup ketchup 1 tsp salt 1 tsp dried basil 1 tsp dried oregano 1/2 tsp garlic powder 1/2 tsp freshly ground black pepper Preheat oven 350 degrees. Soak the oats in the milk mixture for at least 10 minutes. Mix in remaining ingredients. Shape & bake  for 45 minutes.  Raise temp to 400 degrees. Remove extra grease, if needed, and top meatloaf with glaze.  Bake for 15 more minutes  or until an instant-read thermometer registers 160 F degrees.  Glaze (eye it) 1/4 cup Ketchup 3 T brown sugar 1 T mustard

3 Tbsp butter 1/2 onion, diced 2 cloves garlic, minced 1/4 cup flour  2 cups chicken broth  1 cup 1/2 and 1/2 cream  1 tsp poultry seasoning  1 Tbsp dijion mustard  2 Tbsp pesto  3 cups cooked rice of choice (1 1/2 cups dry) 3 cups cooked chicken, shredded (6-7 frozen tenderloins, 8 mins IP, 10 min NR) 2 cups cheddar or cheese blend, shredded 1/3 cup butter, melted 1 1/2 cups panko bread crumbs  1/2 cup Parmesan, freshly grated  Fresh parsley, chopped (or dried), to taste 1. If not already made, cook chicken and rice. 2. Brown onion in butter on medium heat, 5-6 mins. Add garlic and flour, 1-2 mins. Slowly whisk in remaining sauce ingredients. Season salt and pepper to taste. Stir in chicken and rice. Pour into 8x8. Top with cheese.  3. Separate bowl mix bread crumbs with butter, parsley and parm. Add topping to dish.  4. Bake in 8x8 at 400 degrees covered for 25 mins, then uncovered 10 minutes. 

sauté 1 lb frozen chicken breast w s&p, add 1 diced red onion, 1 can coconut milk, 1 cup brown rice, 2 tbsp green curry paste, 2 tbsp soy sauce, 1 tbsp fish sauce. Cook on manual for 15 minutes. Then NPR 10 minutes. Remove chicken and dice, add back to pot and combine.  

  8 oz cream cheese, at room temperature 7-8 Tbsp unsalted butter, at room temperature  1 3/4 cup powdered sugar (210g) 1 tsp vanilla  Pinch of salt In a medium bowl, mix cream cheese and butter until smooth , add in half the powdered sugar and blend again until smooth. Add in vanilla, salt and remaining sugar and mix until smooth. 

Prep Time: 15 minutes (plus 2 hours dough resting) Cook Time: 16–18 minutes Total Time: About 2 hours 30 minutes Servings: 4 Category: Main Course ⸻ Notes After Making Add ⸻ Ingredients Pizza 1 ball pizza dough 7 ounces, divided, pizza sauce, pesto, or BBQ sauce 2–3 cups shredded mozzarella cheese (or cheese blend) Toppings of choice Coarse salt, for the crust Sesame seeds, for the crust Garlic powder, for the crust Olive oil, for greasing the skillet and dough Favorite Topping Combinations Favorite #1 – Pesto Ham Pizza Pesto (try swirling equal parts with red sauce) Shredded mozzarella Sliced deli ham Thinly sliced red onion Dollops of pizza sauce Favorite #2 – Meatball Pizza Pizza sauce Shredded mozzarella Halved cooked meatballs Thinly sliced red onion Dollops of pizza sauce Fresh basil, after baking  Favorite #3 – BBQ Pork Pizza BBQ sauce Shredded mozzarella Shredded BBQ pork Pineapple chunks, patted dry Thinly sliced red onion Squeeze of bbq sauce ...

  2   cups   (180 g) rolled oats 1 ¾   cups   (220 g) all-purpose flour 1   teaspoon   ground cinnamon ½   teaspoon   baking powder ½   teaspoon   baking soda ½   teaspoon   kosher salt ¼   teaspoon   nutmeg ¾   cup   (1 ½ sticks / 170 g) unsalted butter, room temperature 1 ¼   cups   (250 g) light brown sugar 2   large   eggs, room temperature  1   teaspoon   vanilla extract 1   tablespoon   molasses 1 ½   cups   (255 g) semi-sweet chocolate chips 1   cup   (100 g) chopped pecans 1   cup   (80 g) sweetened flaked coconut flaky sea salt Preheat oven to 375°F. Line baking sheets with parchment paper. In a large bowl, whisk together rolled oats, flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside. In a stand mixer with paddle attachment (or large bowl with hand mixer), beat butter and brown sugar on medium unti...