Jessica's Joyful Kitchen

  8 oz. sharp cheddar cheese, grated (can use 1/2 monterey or pepper jack) 2 oz pimentos, undrained 1/2 cup mayonnaise 1/2 tsp Lawry's Seasoning salt, optional  In a medium bowl, add your cheese and undrained  pimentos. Stir in  mayonnaise and  Lawry's seasoning salt. Re frigerate.

500 g. AP flour  100 g. Sourdough Discard  125 g. Cold Butter  125 g. Cold Lard 100 g. Sugar  10 g. Salt  2 eggs  In large bowl mix cold lard and butter with flour, add sourdough discard, sugar, salt and eggs and mix well until combined don’t over mix the dough it will be dense. Put in plastic bag and rest for 30 minutes in the fr.  After 30 minutes roll it out flat and put in pie tin cut the edges and pinch the edges with your fingers and thumb making it look nice.  then poking with fork and putting parchment paper on top and add rice to fill up the pai crust so they stay in shape during baking,  bake for 15 minutes then remove the rice, brush with egg wash and bake again another 10 minutes then remove from the oven and let it cool completely.

For a single 8 inch pie crust: 1 1/2 cups all purpose flour (180g) 1/2 teaspoon salt 1/2 cup crisco shortening, cold (95g) 5-7 Tablespoons water, cold For a single 9-10 inch double pie crust: 2 cups all purpose flour (240g) 1 teaspoon salt 2/3 cup crisco shortening, cold (143g) 5-7 Tablespoons water, cold Sift together flour and salt. Cut in shortening with pastry blender until pieces are the size of small peas.(To make pastry extra tender and flaky cut in half the shortening until mixture looks like cornmeal and then cut in the remaining until it looks like small peas.) Sprinkle 1 tablespoon of water over a section of the flour -shortening mixture. Gently toss with fork; push to one side of the bowl. Sprinkle next tablespoon of water over dry part; toss lightly, push to moisten side of the bowl. Repeat until all is moistened. Gather up with fingers; form a ball. (For two pie crusts, divide dough and form into two balls.) On a lightly floured surface, flatten ball slightly and roll to ...

Serves:  Makes 6 servings   4 cups shredded cooked chicken 1½ cups shredded sharp Cheddar cheese 1 cup chopped celery 1 cup walnuts, coarsely chopped and divided ¾ cup mayonnaise ½ cup minced green onion ¼ cup sour cream ½ teaspoon lemon zest 2 tablespoons fresh lemon juice ½ teaspoon ground black pepper 1/4 teaspoon salt 1 cup dried corn bread, breadcrumbs, or crackers crushed EVOO  Crescent rolls or rice, to serve Preheat oven to 350°. Lightly spray an 8-inch round or square baking dish with cooking spray. In a large bowl, combine chicken, cheese, celery, ¾ cup almonds, mayonnaise, green onion, sour cream, lemon zest and juice, and pepper. Spoon into prepared dish. Sprinkle with Crumbs of choice, remaining ¼ cup nuts and drizzle of EVOO. Bake until bubbly, about 20 minutes. Serve with crescent rolls or rice.

Bread Pudding  1   (1lb) loaf day old Bread (French, Italian, or Challah), 1/2   cup   Raisins   (or dried cranberries) 1/2   cup   toasted,  chopped Pecans 2   cup   (16oz/ 450g) Heavy Cream 1   cup   (8oz/ 225g) Milk 2   Cups   15oz   (1can) Pumpkin Puree 1-1/2   cups   Brown Sugar 3   tablespoon   (1 1/2oz) butter, melted 4   Eggs 2   teaspoons   Vanilla 1   tablespoon   Pumpkin Pie Spice   , or cinnamon (recipe below for pie spice) Praline Caramel Sauce  ( Video Recipe Reference ) 1   Cup   (8oz/ 225g) Unsalted Butter 1   Cup   (8oz/ 225g) Heavy Cream 1   Cup   (8oz/ 225g) Dark Brown Sugar 1   Cup   (100g/ 3 ½ oz) Chopped Toasted Pecans 1   pinch   of salt Pumpkin Pie Spice 2   tsp   Cinnamon ⅛   tsp   Nutmeg ¼   tsp   Ground Ginger ¼   tsp   Ground Cloves ½   t...

Makes 24 mini muffin tin sized caramel clusters Note: This recipe made extra caramel so I lined a small dish with parchment and poured the remaining in, then once cooled topped it with the remaining chocolate. Pecans   2 cups pecan halves 1/2 teaspoon salt  2 tablespoons butter, melted Chocolate  1 cup semisweet chocolate 1/2 tsp neutral oil Caramel  ¼ cup water  1 cup dark brown sugar  1 cup sweetened condensed milk  ⅔ cup corn syrup  7 tablespoons butter  1 teaspoon vanilla  ½ teaspoon salt  Measure and prepare all ingredients and line muffin tin with parchment strips or cups (or  line baking sheet with parchment paper).  Roast pecans: Preheat oven to 325 degrees F and line a cookie sheet with parchment paper. In a medium sized bowl, toss pecans in 3 tablespoons butter then season with salt. Transfer nuts to the prepared cookie sheet and bake for 13-15 minutes. Set aside to cool. Arrange  the cooled pecans in groupi...