Jessica's Joyful Kitchen

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 or turkey, thinly sliced  1 cup   sauerkraut, drained and *warmed and blotted 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. 

  Prep Time: 20 minutes Cook Time: 20–22 minutes (muffins) | 50–60 minutes (loaves) Total Time: 40–45 minutes (muffins) | 1 hour 20 minutes (loaves) Servings: 24 muffins or 2 (9×5-inch) loaves Category: Bread Notes After Making Add Ingredients Batter 1 cup (224 g) unsalted butter, softened, or 1 cup (240 g) canola oil 1½ cups (300 g) granulated sugar Zest of 2 lemons 1 cup (240 g) sourdough discard (100% hydration) 4 large eggs (about 200 g without shells) 2 teaspoons (10 g) vanilla extract 4 teaspoons (16 g) baking powder 1 teaspoon (6 g) kosher salt 4 cups (480 g) all-purpose flour or substitute up to 2 cups (240 g) whole wheat flour 1 cup (240 g) milk or buttermilk 3 cups (450 g) fresh or frozen unthawed blueberries 4 tablespoons (72 g) turbinado sugar, optional Instructions Muffins Line two 12-cup muffin tins with paper liners or lightly coat with nonstick cooking spray. Preheat the oven to 425°F. In a large mixing bowl, cream together the butt...

8 oz jar pesto 8-10 oz jar sun dried tomatoes in oil, halved  14 oz jar quartered artichoke hearts, drained, optional  1-1 1/2 lb chicken breasts 1 tsp garlic powder 1 tsp onion powder s&p, good amount 12 oz heavy cream 1 cup parmesan cheese, grated 12 oz pasta, cooked Spray inside of your slow cooker with nonstick spray. Add a bit of the sun-dried tomato oil and sauté seasoned chicken breasts (seasoning can be garlic powder, onion powder, s&p) for 2-3 minutes per side. Pour  a small jar of pesto in the bottom (I rinsed my jar with a little white wine, artichoke brine, or broth to get all the pesto out).  Add a small jar of sun dried tomatoes (do not add the oil) and artichokes on top of the chicken. Cook on low 4 hours.  10 minutes before serving, pull out chicken and shred,  remove 1 cup broth from pot (save), then  add heavy cream and cheese. Add chicken back in and mix with sauce. Add back some broth, to achieve desired sauce consistency. T...

Pudding: 1/4 cup raisins soaked in 2 Tbsp bourbon overnight, optional 1 1/2 cups milk 1 cup heavy cream 3/4 cup sugar 3   eggs 1 tablespoon vanilla 1 teaspoon ground cinnamon ~7 ounces or 8 cups Italian bread, cut in 3/4” cubes Sauce: 1/4 cup (1/2 stick) unsalted butter 1/3 cup sugar 3 tablespoons cream 3 tablespoons bourbon Pinch of salt FOR PUDDING:   Soak raisins. Combine milk through cinnamon in a large bowl.  Stir in bread and soaked raisins. Spoon into a 8x8 inch baking dish coated with cooking spray.  Let sit for 30 minutes or overnight covered in the refrigerator.  Bake at 350 degrees for 45 minutes or until set. FOR SAUCE:  Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes.

Prep Time: 5 minutes Cook Time: 16–28 minutes Total Time: 21–33 minutes Servings: Varies Category: Breakfast ⸻ Notes After Making Add ⸻ Ingredients Bacon slices (as many as desired) ⸻ Instructions Arrange the bacon slices in a single layer on a large baking stone or rimmed baking sheet. Do not overlap the slices. Place the pan in a cold oven. Set the oven to 425°F and bake for 16–28 minutes, depending on the thickness of the bacon and your desired level of crispness. Remove the bacon from the pan and drain on a paper towel-lined plate before serving. ⸻ Jessica’s Notes Best served with: Pancakes or waffles Eggs any style Biscuits and gravy Casseroles BLT sandwiches Crumbled over salads or baked potatoes Prep Ahead: Cook a full batch and refrigerate or freeze for quick breakfasts throughout the week. Storage: Store cooked bacon in an airtight container in the refrigerator for up to 5 days. Reheating: Reheat at 350°F until the internal temperatur...

  3/4-1 cup heavy cream Warm cream for  90 seconds in microwave. Stir with spatula.   Add:  2 tsp espresso powder, optional 1 cup bittersweet chocolate, chopped Stir.  Cool to room temperature, periodically stir.