Jessica's Joyful Kitchen

  Ingredients 1.5  pounds  new  potatoes   diced 1.5 pound   bacon   cooked and crumbled (optional) ⅓   red onion   diced 2 hard boiled eggs   roughly chopped ½   cup   mayonnaise 1 tablespoon  yellow  mustard 1 tablespoon   sweet pickle relish 1/2 teaspoon   salt 1/4 teaspoon   pepper 1/8 teaspoon smoked paprika  Instructions Bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool. In a large mixing bowl, add in cooled potatoes with bacon (optional), onion, and eggs. In a small mixing bowl, whisk together mayonnaise, mustard, relish, and seasonings. Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.

1 box frozen spinach, thawed 1 1/2 cups pepper jack cheese, shredded  Splash of milk Nutmeg, salt, pepper, to taste 1 tube crescent rolls In a large skillet over medium heat heat spinach with pepper jack cheese and milk. Stir in grated nutmeg, S&P. Turn heat off and set aside.  Preheat oven to 350. Unroll crescent rolls into triangles, put approx 2 tbsp spinach mix on each and roll. Place on baking sheet and bake 15 mins or until golden brown. 

  1  lb  Pork Carnitas, precooked and shredded 8   ounce   pasta 1   Tablespoon   olive oil 1   red bell pepper   sliced 2 Tbsp flour  2   cups   heavy cream 1/2   cup   sour cream 1/4   cup   parmesan cheese 1   teaspoon   chili powder 1/4   teaspoon   cumin 1/4   teaspoon   paprika 1 cup shredded cheese of choice  Toppings: avocado, cilantro    Bring water in a large pot to a boil and cook pasta until al dente. Meanwhile, in a medium-sized skillet over medium-high heat add olive oil. Add peppers and sauté until tender. Whisk in flour.  Add heavy cream, sour cream, parmesan cheese, chili powder, cumin, and paprika to the skillet. Whisk and let simmer until it starts to thicken. Add pork to the sauce and toss until coated and heated through.  Pour into a 8x8 casserole and top with shredded cheese. Bake at 350 until cheese melted, slightly golden brown. S...

  Equipment: glass bowl, whisk, 3 small bowls, small scoop, tray 10 oz bag semi sweet chocolate chips 2/3 cup heavy cream Optional add ins (choose 1 per batch):  2 Tablespoons brandy, dark rum, khalua, or 1/2 teaspoon orange oil Powdered sugar, turbinado sugar &/or cocoa, for rolling finished truffles In a microwave proof bowl, melt chocolate at 50% power, stirring occasionally, until smooth. Whisk in heavy cream and continue whisking until mixture is shiny and smooth. Stir in flavoring. (You can divide the batter in thirds & use 1 tablespoon each of different liquors or 1/4 teaspoon orange oil/extract) Cool mixture to room temperature, then refrigerate until firm but still pliable, like fudge. Shape into balls. (If mixture is too hard to roll into balls, let it stand at room temperature until you are able to roll it). Refrigerate again until firm. Roll truffles in chosen coated. Store in an airtight container in fridge for 2 weeks. 

  Ingredients 1   stick butter,   melted, slightly cooled 3/4 teaspoons cup   sugar (149g) 1/2   cup   flour (plus 1 tbsp for nuts/chocolate) (52g) 2   eggs,  slightly beaten 1   tsp   vanilla 1/4 tsp salt 1   cup  walnuts,  chopped small 3/4 cup   chocolate chips 1   unbaked 9" pie shell, formed in pie plate Instructions Preheat oven to 350.  Mix well the butter, sugar, flour,  eggs, vanilla and salt.  Fold in walnuts and chocolate chips that have been mixed with 1 tbsp flour.  Pour into pie shell and bake 30 minutes or until golden brown and a toothpick comes out clean in the middle.  Note: If your crust starts to get too brown before the middle is cooked, you can cover the pie with foil and continue baking.