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.

4-5 Russet Potatoes, peeled and sliced  1/4 Onion, sliced Seasonings: Salt, Pepper, onion powder, paprika, dried parsley, dried thyme  3 Tbsp oil (or more as needed) 2 Tbsp unsalted butter (or more as needed) 3 Tbsp Water In a large skillet, heat oil and butter over medium high, then add potatoes and season to taste, sprinkle over top and mix with a spatula. Cover skillet with lid and let cook for approximately 5 minutes.  Add in onions, stir, add a small amount of oil if potatoes begin to thick, and continue to cook on medium heat with the lid on stirring every few minutes. After about 15 minutes or when they are nice and golden brown, taste the potatoes for doneness and preseason if needed. At this point, add a few tablespoons of water, place the lid back on and cook 5-10 more minutes. 

  - 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  fresh cranberries  ½   cup  sugar ⅓   cup  avocado oil ¾   cup   brown sugar ¾   cup   all purpose flour ¾   cup  old fashioned  oats 1   teaspoon   cinnamon ¼   teaspoon   nutmeg ½  teaspoon salt ½   cup   sourdough discard Preheat oven to 375°. In a 9 x 9 square baker, toss cranberries with sugar. In a food processor, add the remaining ingredients and gently pulse until a crumble mixture forms. Top cranberries with mixture 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