Jessica's Joyful Kitchen

  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...

  8 ounces   salsa verde 1/2  cup   mayonnaise 1/2  tablespoon   lime juice 1/2  tablespoon   smoked paprika 1/2  tablespoon   granulated garlic 1/2  tablespoon   ground cumin 1/2  tablespoon   onion powder 1 teaspoon  salt 1/2  teaspoon   chili powder 1/2  teaspoon   black pepper Place all ingredients in a mason jar and shake. Stir in the refrigerator. This is good over cold pasta  salad or as a salad dressing.

Prep Time: 10 minutes Cook Time: 25–30 minutes Total Time: 35–40 minutes Servings: 4–5 Category: Side Dish Notes After Making Ingredients Potatoes and Onions 4–5 Russet potatoes, peeled and thinly sliced or large dice OR 4–5 Yukon Gold or Red potatoes, peeled or unpeeled and thinly sliced or large diced  ¼ onion, sliced or diced 3 tablespoons oil, plus more as needed 2 tablespoons unsalted butter, plus more as needed 3 tablespoons water Seasonings 1 teaspoon salt, plus more to taste ½ teaspoon black pepper 1 teaspoon onion powder ½ teaspoon paprika ½ teaspoon dried parsley ¼ teaspoon dried thyme Instructions Fill a large bowl with water. Prepare the potatoes, relatively even so they cook evenly, placed in water while you prepare the remaining *or dice and start cooking directly in the preheated skillet.  In a large skillet, heat the oil and butter over medium-high heat. Add the drained potatoes to the skillet. Sprinkle with the salt, black pepper, onion p...

  - 1 lb ground beef (80% lean, 20% fat) - 8-10 mini taco shells - 10 slices cheddar cheese - 1 cup chopped lettuce - Salt to taste In-N-Out Sauce: - 1 cup mayonnaise - 4 tbsp ketchup - 1 tbsp Dijon mustard - 1 tbsp Worcestershire sauce - 1 tsp vinegar - 3 tbsp sweet relish - 3 tbsp caramelized onions - Salt, to taste - 1 tsp black pepper - 1 tsp garlic powder 1. Prepare the Sauce: In a bowl, combine the mayonnaise, ketchup, Worcestershire sauce, Dijon mustard, caramelized onions, sweet relish, vinegar, salt, and black pepper. Mix well and refrigerate for at least 30 minutes. 2. Prepare the Ground Beef: Heat a skillet over high heat with a small amount of oil. Place 2-3 tablespoons of ground beef in the center of each tortilla, pressing down gently to create an even layer. Sprinkle with salt. Cook in the skillet (meat side down) over medium-low heat for 4-5 minutes or until cooked through. Flip and cook the other side until crispy and golden. 3. Assemble the Tacos: Top each taco wi...

4   cups (1 qt)  fresh cranberries or chopped rhubarb ½   cup  sugar (100g) ¼  cup all purpose flour (30g) Topping  1/2-2/3 cup  avocado oil (103g-136g) ½  cup   sourdough discard (110g) ¾   cup   brown sugar (160g) ¾   cup   all purpose flour (90g) ¾   cup  old fashioned  oats (75g) 1   teaspoon   cinnamon ¼   teaspoon   nutmeg ½  teaspoon salt Preheat oven to 375°. In a 9 x 9 square baker, toss fruit with sugar and flour. In a medium bowl, add the remaining ingredients and combine. Scoop portions of topping over fruit, smooth out, and bake for 45 minutes.

Cake Flour: 1 cup (swap out 2 Tablespoons) 104 grams all purpose flour  16 grams cornstarch  Bread Flour: 1 cup (swap out 2 teaspoons) 115 grams all purpose flour  5 grams vital wheat gluten 

For the shortbread crust and crumble: 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, cold and cubed 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract For the rhubarb filling: 3 cups fresh rhubarb, finely chopped 3/4 cup granulated sugar 1 tablespoon cornstarch 1 tablespoon lemon juice 1/2 teaspoon vanilla extract Preheat your oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides. In a large bowl, combine flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until combined. Gradually add in the dry ingredients and mix until the dough is crumbly but holds together when pressed. Press two-thirds of the dough into the bottom of the prepared pan to form an even crust. Set the remaining dough aside for the topping. In a medium saucepan, combine the rhubarb, sugar, cornstarch, lemon juice, and vanilla...