Jessica's Joyful Kitchen

  Ingredients: 4 cups blackberries (blueberries or peaches) 1 cup sugar 1 cup AP flour 1/4 tsp salt 1 1/2 tsp baking powder 1 egg 1/4 tsp almond extract 1 Tbsp lemon juice 6 Tbsp butter Directions: 1. Prepare a 9x6 baking dish and preheat oven to 425º. 2. Rinse blackberries and plop them in the dish. No need to dry them. 3. Drizzle lemon juice and almond extract over top of the blackberries. 4. Mix together sugar, flour, salt, baking powder and egg. It will be chunky. 5. Spread the mixture evenly over the blackberries. 6. Melt butter and drizzle over top of everything. 7. Bake for 25 minutes—until golden and bubbling. 8. Serve with vanilla ice cream for the dreamiest outcome.

26 ritz or saltine crackers 2 tbsp butter 1/2 tbsp ranch seasoning   1/8 tsp garlic powder  1/8 tsp cayenne pepper Preheat oven to 350°.  Melt butter in a large microwave safe bowl, stir in seasonings and then gently fold in the crackers. Bake for 10 minutes. Cool completely and store in an airtight container. Dill variety:  4 cups gold fish or oyster crackers or 26 ritz 2 Tbsp butter, melted  1/2 Tbsp dried dill 1 1/2 tsp garlic powder 1/8 tsp salt Old Bay variety:  Same amount of crackers and butter above, but instead use 1/2 tbsp Old Bay seasoning. 

  Crust: 3 egg whites 3/4 cup sugar 1 teaspoon vanilla 25 Ritz or Saltine crackers, crushed 1 cup pecans, chopped  Preheat oven to 300°.  Mix crackers and pecans together in a small bowl, set aside. In stand mixer, beat egg whites until foamy then slowly add in sugar and vanilla until medium peaks form. Fold together with crackers and pecans and press into greased pie pan. Bake at 300° for 30 minutes. Cool crust completely. Wash and dry bowl and whisk, place both in fridge.  Topping: 1 1/2 cups heavy whipping cream, cold 1 teaspoon vanilla  1/2 cup powdered sugar 2 tablespoons & 1/2 teaspoon sugar 1 tablespoon plus 1/4 teaspoon cocoa powder pinch of salt Blend together dry ingredients in a separate bowl, set aside. In a clean and chilled metal bowl with mixer,  beat cream and vanilla on low speed, gradually increasing speed until slightly thickened, slowly add in dry ingredients and continue beating until peaks form. Don't over-beat, but don't stop unti...

2 T white vinegar  2 T ketchup, optional  6 Tbsp oil 1 T sugar 1/2 tsp garlic salt  1/2 tsp dry mustard  1/2 tsp paprika  1/8 tsp pepper  Pour all ingredients in a 1 cup lidded jar, shake to combine. 

4 tbsp sugar 1.75 tbsp vinegar  1/3 tsp dry mustard  1/3 tsp salt 1/2 tbsp poppy seeds 1/2 tbsp onion juice (grate a large onion and strain) 4.5 tbsp light oil In a lidded jar mix all ingredients, shake until thick.  1 tablespoon poppy seeds 2 tablespoons vinegar 1⁄2 cup mayonnaise 1/4 cup water 1/4 cup sugar Alternates: 25g (2T) champagne vinegar ▪55g (1/4c) white distilled vinegar ▪40g (2 1/2T) grainy mustard ▪15g (1T) mayo ▪40g (3T) sugar ▪3g (1/2t) salt ▪1g (1/3t) black pepper ▪235g (1c) neutral oil (e.g., avocado, canola oil) ▪15g (1 1/2T) poppy seeds 1/4 cup plus 1 tablespoon sugar 1/3 cup white wine vinegar 1 teaspoon mustard powder 1 1/2 teaspoons kosher salt 1/2 teaspoon ground white pepper 1/3 cup grated yellow onion 3/4 cup canola oil 1/4 cup olive oil 1 tablespoon poppy seeds

2/3 cup mayo 1 hard boiled egg 1/8 tsp garlic powder  1/8 tsp onion powder 1/8 tsp paprika  1 tbsp sugar 1/2 tsp pepper 1/4 tsp salt Ketchup for thickness Slice egg. Mix everything together, except ketchup. Add ketchup till desire thickness of dressing.

8oz raspberries  2 tbsp sugar  1 tbsp balsamic vinegar  1 tbsp sherry wine Black pepper, cracked  Puree raspberries add mix in remaining ingredients.  Serve over greens with chopped pecans, goat cheese, and remaining fresh berries.