Jessica's Joyful Kitchen

  Italian Cherry Cookies 1 cup sugar  ½ cup unsalted butter ½ cup maraschino cherry juice  1 egg  ½ teaspoon salt  2 teaspoons baking powder  3 cups flour  ¼ teaspoon almond extract  ½ cup maraschino cherries, chopped ½ cup walnuts, finely chopped Frosting 1 teaspoon unsalted butter ¾ pound confectioner's sugar  ½ teaspoon almond extract  1 dash milk  1 dash red food coloring Preheat oven to 350º. In a medium bowl, add sugar, ½ cup vegetable shortening and maraschino cherry juice. Mix with an electric hand mixer until combined. Add egg, salt, baking powder, flour, ¼ teaspoon almond extract, chopped maraschino cherries and finely chopped walnuts. Mix until a dough forms. Drop dough by the teaspoon or roll into small balls into balls and place on a parchment-lined sheet tray. Bake for 8-9 minutes. In another medium bowl, add 1 teaspoon vegetable shortening, confectioner’s sugar, ½ teaspoon almond extract, milk and red food coloring. M...

  1 tablespoon olive oil 1 pound sausage 3 cloves garlic, minced 1 red onion, diced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon black  pepper, optional Kosher salt, to taste 5 cups chicken broth 1 bay leaf 1 pound red potatoes, diced 3 cups baby spinach 1/4 cup half & half Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.

2 - 10 oz cans of Enchilada sauce  1 - 7 oz can chopped green chilies 1 lb chicken breast 1 - 8 oz pkg of cream cheese 1 cup dried rice of choice  1 pkg of 10 taco sized flour tortillas 1 - 8 oz pkg of shredded Mexican blend cheese     Preheat oven to 400 F.  Cook rice according to package directions. Cut chicken into small cubes & cook in pan w/ tablespoon of oil until cooked.  Add rice, cream cheese, one can of enchilada sauce, and green chilies.  Cook on medium until heated through. Spoon one large spoonful of mixture into center of flour tortilla & roll up.  Place open side down in 9 x 13 baking dish.  Continue with remaining mixture & tortillas.  Pour remaining can of enchilada sauce and sprinkle cheese over  enchiladas.  Bake for 15 min.   Casserole version: Cut six tortillas in small strips and stir in with the prepared chicken/rice/enchilada sauce mixture. Pour mixture into a 9 x 13 casserole and sprin...