Jessica's Joyful Kitchen

10 Medjool dates, pitted 10 tsp natural peanut butter 1/4 cup semisweet chocolate chips Maldon salt, for sprinkling  Place dates on a small sheet pan, gently squeeze to open the center and spoon in a dab of peanut butter in each. Melt chocolate in a small bowl and place a dab on top of the peanut butter. Sprinkle with salt and refrigerate until chocolate has hardened. Store in the refrigerator, but if desired, can pull out 30 minutes prior to eating.

Prep Time: 5 minutes Total Time: 5 minutes Servings: About ½ cup Category:  Dressing ⸻ Notes After Making Add ⸻ Ingredients Original Nutritional Yeast Crack Dressing ¼ cup nutritional yeast 2 tablespoons soy sauce or liquid aminos 2 tablespoons apple cider vinegar (or any vinegar) 1 clove garlic, minced ¼ cup extra virgin olive oil or other light oil Optional: 1 teaspoon Dijon mustard Optional: ½ teaspoon sesame oil Optional: 1 teaspoon water, if needed Yogurt or Buttermilk Variation ½ cup plain yogurt or buttermilk 1–2 tablespoons nutritional yeast ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper 1–2 teaspoons soy sauce ½ teaspoon sesame oil 1 teaspoon Dijon mustard ⸻ Instructions Original Nutritional Yeast Crack Dressing Add all ingredients to a jar with a tight-fitting lid. Shake vigorously until well combined and emulsified. Add water if needed to reach your desired consistency. Refrigerate until ready to serve. Yogurt or Buttermilk ...

Makes 2 loaves 2 large apples, cored and chopped (Pink Lady, Granny Smith, or Honeycrisp) 2 cups all-purpose flour (240g) 1 cup white whole wheat flour (120g) 1 cup granulated sugar (200g) 1 cup packed light brown sugar (220g) 1 ½ teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon grated nutmeg 4 large eggs, beaten 1 cup neutral oil (240 ml) 1 cup sourdough starter (240g), optional 1 cup chopped walnuts or pecans (120g), optional Demerara sugar, for sprinkling, optional Muffins: Preheat oven to 425°F. Line two 12-cup muffin pan. This will make about 24 muffins. Bread: Preheat oven to 350°F. Grease two loaf pans.  In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in the eggs, sourdough starter if using, and oil until fully combined. Batter will be thick. Stir the apple and nuts (if using) into the batter until evenly combined. Divide batter evenly into ...

Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne (or 1 tsp curry powder + 1/4 tsp cinnamon) Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.

  8 ounces  penne pasta 1 lb rotisserie chicken or ground beef 2 tablespoon  butter, divided 8 ounces  mushrooms, sliced 1  medium onion, chopped 1  green pepper, chopped 1  (10.5 ounce) can french onion soup 2 tablespoons  Worcestershire sauce 1 tablespoon  flour 2 tablespoons cream, half & half, or milk 8 ounces provolone cheese, shredded  Salt & pepper to taste Bread crumbs and olive oil topping, optional  Cook noodles according to package instructions. Drain well. Meanwhile, in a large skillet over medium heat, brown ground beef (or shred rotisserie chicken if using it). Remove to a plate, leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Swirl the butter several times to keep it from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes. Season with salt and pepper while cooking.  Reduce heat to low, s...

  1 cup pecan or walnut pieces, chopped 1 cup whole wheat flour 1 teaspoon baking powder 1 ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon salt 1/3 cup natural peanut butter or canned pumpkin puree 1/3 cup canola oil ¼ cup pure maple syrup ¼ cup packed dark brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup rolled oats 1 medium honey crisp apple, unpeeled, diced into ¼ inch pieces 1 cup fresh cranberries, or frozen unthawed Preheat the oven to 350 degrees.  In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. In a large bowl, beat together the peanut butter, oil, maple syrup, brown sugar, egg and vanilla, until well incorporated. Pour the dry ingredients into the wet ingredients and mix to combine. Add the oats, apple, cranberries, and nuts and stir to combine. Using a ½-cup scoop, shape the batter into 10 large balls and drop onto the baking sheet. Bake until set and lightly browned on the ...

3 mashed bananas (ripe) 1/3 cup apple sauce 2 cups oats 1/4 cup almond milk 1/4 cup raisins or nuts 1 cup chocolate chips 1 tsp vanilla 1 tsp cinnamon  Preheat oven to 350 degrees. Mix all ingredients together and bake for 15-20 minutes.

  Ingredients 1 lb ground beef 1/3   cup  Worcestershire sauce 1/4   cup   brown sugar   firmly packed 2   tablespoons   sesame seeds 1   tablespoon   sesame oil 3   cloves   garlic   minced 1/2   teaspoon   crushed red pepper flakes 1/2   teaspoon   ground ginger 1/2   cup   sliced green onion 2 cups prepared jasmine rice, avocado, arugula, prepared broccoli, optional  Instructions Brown ground beef in large skillet, drain well.  In the small mixing bowl, combine Worcestershire sauce, brown sugar, sesame seeds, sesame oil, garlic, crushed red pepper flakes and ginger.  Add sauce into browned meat.  Serve hot over rice and top with green onions, avocado and broccoli or arugula.

  Water 2 pounds, sweet potatoes, about 3 medium, peeled and cut into 1 inch pieces 3 Tbsp maple syrup  2 Tbsp unsalted butter 1/2 tsp salt 1/4 tsp ground cinnamon  1/4 cup pecans, toasted, chopped, optional  Boil the potatoes until fork tender. Drain and return to dry pot. Add the syrup, butter, salt, and cinnamon. Mash the potatoes until desired consistency. Top with pecans, optional.  Serve immediately, while warm. Serves 4. Recipe can be easily doubled. 

  1 uncooked piecrust 12 ounce package of fresh cranberries 1/2 cup raisins 1 1/2 cups sugar 1/4 cup all-purpose flour 1/4 cup honey or brown sugar 2/3 cup walnuts, toasted, chopped Orange, zested and 1 Tbsp juice Place prepared piecrust in baking dish. Set aside. Chop cranberries, add in raisins, walnuts, and remaining ingredients. Spoon into piecrust. Bake at 350° for 30 minutes. Cover edges of pastry with foil and bake an additional 20 to 25 minutes. Cool. 

Ingredients 1/2   cup  rolled oats 3/4 cups   all-purpose flour 1/2 cup whole wheat flour  2   tablespoons   sugar 2   teaspoons   baking powder 1   teaspoon   baking soda 1/2   teaspoon   salt 1 1/4   cups buttermilk, divided (I use unsweetened plain almond milk with 3 Tbsp buttermilk powder stirred into the dry ingredients) 2   large   eggs 1/4   cup   salted butter, melted Instructions In a small dish, soak oats with 1/2c of the buttermilk while prepping other ingredients.  In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. Whisk in oat mixture, remaining buttermilk, eggs, and melted butter just until combined. Preheat a flat griddle over medium-high heat with bacon grease or oil, 5-6 setting. Preheat oven to 250°.  Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping. Cook other side until golden brown. Pl...

  Approx 25 bundle brussel sprouts, sliced if large and loose leaves, separated 2 tbsp evoo Salt and pepper  Lemon, juiced  1 tbsp balsamic vinegar Preheat oven to 425°.  Bake sliced brussel sprouts 22-24 minutes.  Reduce temperature to 350°, add brussel sprout leaves (tossed in oil) and bake an additional 10 minutes. Remove from oven and immediately squeeze over lemon juice and balsamic vinegar. Serve warm.

Stovetop method: *1/4 cup dry rice per person 1 cup jasmine rice 1 1/2 cup water Butter, salt and pepper  Place rice in the bottom of a medium pot, cover with water, place lid on and bring to a boil. Once boiling turn down to low (2) and simmer for 18 minutes. Keeping the lid still on, remove from burner and let rest for 10 minutes. Add butter, salt and pepper, and fluff with a fork.  Microwave Rice: *1/4 cup dry rice per person 1 cup jasmine rice 1 3/4 cups water Butter, salt and pepper  In a microwave safe glass bowl, microwave ingredients for 8 minutes, uncovered. Cover the bowl and microwave an additional 4 minutes. Let rest covered for 6 minutes. Fluff with a fork.  Baked Rice: Ratio is 1 cup rice : 1½ cups water 2 cups jasmine rice  3 cups water or broth  1/4 stick melted butter 1 teaspoon salt and 1/2 teaspoon pepper  Place in 9x13 casserole dish and cover with foil. Bake at 350° for 45 minutes. Halve recipe in 8x8. Can freeze in resealable bags...

4 medium potatoes, peeled, diced, boiled and mashed with the smallest amount of butter and milk so that the potatoes are quite stiff 1/2 cup sour cream 1 tsp dried green onion or chives 1 Tbsp grated Parmesan  1 tsp seasoning salt 2 Tbsp butter, sliced into pats If you haven’t already, prepare the mashed potatoes as noted above. Butter an 8 x 8 casserole. Preheat oven to 350°. Mix potatoes with sour cream, green onion, Parmesan and salt. Layer half of the potato mixture into the casserole dish. Dot with 1 tablespoon butter. Layer remaining potato mixture and dot with the remaining butter. Bake for 20 minutes. Tips: 1) You can use leftover mashed potatoes. 2) This dish can be prepared several hours in advance and then cooked when ready.  3) The casserole may be baked for up to 40 minutes (but covered after 20 minutes) with no ill effects, if you run into a time bind.   

Makes enough for 4-5 pound turkey or 8x8 casserole  4 cups dry (stale) bread cubes (soft French or Italian) 1/4 cup onion, chopped  1/4 cup celery, chopped 2 cloves garlic, to taste, chopped 1/4 cup mushrooms, chopped 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon poultry seasoning 1/4 teaspoon curry powder, optional  1 Tablespoon fresh sage, to taste, chopped 1/2 Tablespoon fresh rosemary, chopped  1/3 cup melted butter, plus 2 Tablespoons for vegetables  2/3-1 cup warm broth, to moisten  Dice bread and let dry out overnight on a sheet tray or bake in the oven at 300 for 20-25 minutes, half way through tossing them.  Over medium heat cook onion, celery, garlic, mushrooms and seasonings in 2 tablespoons butter for 7-8 minutes to soften. In a large bowl, combine bread, sautéed vegetables, remaining butter and enough broth to moisten, toss gently to mix. Place inside cavity of bird or preheat oven to 350°, place mixture in a buttered casserole, cover w...

1 pound ground beef 1/2 egg 1/2 tablespoon Worcestershire sauce Lawry’s seasoning salt, to taste Salt and pepper to taste  1 tablespoon Butter  1 onion, thinly sliced 8 ounces mushrooms, sliced  6 ounces Monterey jack cheese, shredded   1. Preheat the oven to 375°F and grease a 8x8 casserole dish. 2. In a large mixing bowl, combine the beef, Worcestershire sauce, salt, egg, pepper, and salt. Mix well until all the ingredients are evenly incorporated. Top with seasoning salt.  3. Shape the beef mixture into individual hamburger steaks (around 4), approximately 1/2 to 3/4 inch thick. Place the hamburger steaks in the greased casserole dish. 4. In a skillet over medium heat, melt the butter. Add the sliced onions and cook until they become translucent and slightly caramelized, about 5 minutes. Remove the onions from the skillet and set them aside. 5. In the same skillet, add the sliced mushrooms and cook until they are tender and lightly browned, about 5 minutes. R...

Shredded pork (from recipe on blog) 2 cans black beans 2-3 cups precooked rice  flour tortillas 1 can red enchilada sauce 1 1/2 cup shredded cheese Into a 13 x 9 dish, layer shredded pork, black beans, cooked rice, flour tortillas.  Divide your ingredients into thirds so you can make 3 layers, starting with pork on the bottom, and ending with tortillas on top for each layer. Pour sauce on top of casserole.  Sprinkle with shredded cheese. Bake at 350 for 45 minutes.   Serve with sour cream and salsa for garnish.

  Ingredients ¼   cup  EVOO or  unsalted butter 1 pie   crust 1 lb ground beef ½   cup   (62.5 g) all-purpose flour 2 cloves garlic, minced 2 Tbsp beef bouillon paste 1   cup   (245 g) whole  milk 2   cups   (480 g) beef broth 2 tsp dried thyme 1 medium  potato,   diced 1   cup   (134 g) carrots and peas,   frozen 1   large   egg,   beaten (for egg wash) Instructions Preheat oven to 375°F. Microwave  In a large skillet over medium-high heat, melt butter. Add beef and when mostly browned, add garlic and flour, whisk and cook for 1 minute. Slowly whisk in beef broth, milk, and bouillon. Simmer until thickened, stirring often (about 5 minutes). Add thyme, peas, carrot, cooked potatoes and mix well. Once thickened, pour the beef mixture into 8x8 casserole. Cover with the pie crust.  Brush the top lightly with egg. Make 4-5 small cuts in top crust to vent. Bake for 40-50 minutes (unt...