Jessica's Joyful Kitchen

  Prep Time: 20 minutes Cook Time: 20–22 minutes (muffins) | 50–60 minutes (loaves) Total Time: 40–45 minutes (muffins) | 1 hour 20 minutes (loaves) Servings: 24 muffins or 2 (9×5-inch) loaves Category: Bread Notes After Making Add Ingredients Batter 1 cup (224 g) unsalted butter, softened, or 1 cup (240 g) canola oil 1½ cups (300 g) granulated sugar Zest of 2 lemons 1 cup (240 g) sourdough discard (100% hydration) 4 large eggs (about 200 g without shells) 2 teaspoons (10 g) vanilla extract 4 teaspoons (16 g) baking powder 1 teaspoon (6 g) kosher salt 4 cups (480 g) all-purpose flour or substitute up to 2 cups (240 g) whole wheat flour 1 cup (240 g) milk or buttermilk 3 cups (450 g) fresh or frozen unthawed blueberries 4 tablespoons (72 g) turbinado sugar, optional Instructions Muffins Line two 12-cup muffin tins with paper liners or lightly coat with nonstick cooking spray. Preheat the oven to 425°F. In a large mixing bowl, cream together the butt...

8 oz jar pesto 8-10 oz jar sun dried tomatoes in oil, halved  14 oz jar quartered artichoke hearts, drained, optional  1-1 1/2 lb chicken breasts 1 tsp garlic powder 1 tsp onion powder s&p, good amount 12 oz heavy cream 1 cup parmesan cheese, grated 12 oz pasta, cooked Spray inside of your slow cooker with nonstick spray. Add a bit of the sun-dried tomato oil and sauté seasoned chicken breasts (seasoning can be garlic powder, onion powder, s&p) for 2-3 minutes per side. Pour  a small jar of pesto in the bottom (I rinsed my jar with a little white wine, artichoke brine, or broth to get all the pesto out).  Add a small jar of sun dried tomatoes (do not add the oil) and artichokes on top of the chicken. Cook on low 4 hours.  10 minutes before serving, pull out chicken and shred,  remove 1 cup broth from pot (save), then  add heavy cream and cheese. Add chicken back in and mix with sauce. Add back some broth, to achieve desired sauce consistency. T...

Pudding: 1/4 cup raisins soaked in 2 Tbsp bourbon overnight, optional 1 1/2 cups milk 1 cup heavy cream 3/4 cup sugar 3   eggs 1 tablespoon vanilla 1 teaspoon ground cinnamon ~7 ounces or 8 cups Italian bread, cut in 3/4” cubes Sauce: 1/4 cup (1/2 stick) unsalted butter 1/3 cup sugar 3 tablespoons cream 3 tablespoons bourbon Pinch of salt FOR PUDDING:   Soak raisins. Combine milk through cinnamon in a large bowl.  Stir in bread and soaked raisins. Spoon into a 8x8 inch baking dish coated with cooking spray.  Let sit for 30 minutes or overnight covered in the refrigerator.  Bake at 350 degrees for 45 minutes or until set. FOR SAUCE:  Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes.

Prep Time: 5 minutes Cook Time: 16–28 minutes Total Time: 21–33 minutes Servings: Varies Category: Breakfast ⸻ Notes After Making Add ⸻ Ingredients Bacon slices (as many as desired) ⸻ Instructions Arrange the bacon slices in a single layer on a large baking stone or rimmed baking sheet. Do not overlap the slices. Place the pan in a cold oven. Set the oven to 425°F and bake for 16–28 minutes, depending on the thickness of the bacon and your desired level of crispness. Remove the bacon from the pan and drain on a paper towel-lined plate before serving. ⸻ Jessica’s Notes Best served with: Pancakes or waffles Eggs any style Biscuits and gravy Casseroles BLT sandwiches Crumbled over salads or baked potatoes Prep Ahead: Cook a full batch and refrigerate or freeze for quick breakfasts throughout the week. Storage: Store cooked bacon in an airtight container in the refrigerator for up to 5 days. Reheating: Reheat at 350°F until the internal temperatur...

  3/4-1 cup heavy cream Warm cream for  90 seconds in microwave. Stir with spatula.   Add:  2 tsp espresso powder, optional 1 cup bittersweet chocolate, chopped Stir.  Cool to room temperature, periodically stir. 

3 Tbs Hot tomato sauce (El Pato) 16oz Jar Herdez Salsa ceasra or Ranchera, medium  16oz jar Herdez salsa verde, medium or mild 4Tbs Fresh Cilantro, chopped  1/2 Red Onion, chopped  1 jalapeño, minced, optional 1 tsp minced Garlic 1/4 tsp Lawry’s Seasoning salt 1/2 tsp Garlic salt 1/4 tsp Coriander  Mix all ingredients in a medium bowl.  This makes a lot, like 1.5 quarts.  You can half the recipe if you want. 

1 cup butter, softened or neutral oil 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda Cinnamon/sugar topping: 2/3 cups sugar 2 teaspoons cinnamon  Grease 2 loaf pans. Prepare milk with vinegar or lemon juice, if needed. (Place acid in a glass measuring cup, add in milk, stir and allow to sit 1 minute.) Cream together butter/oil, 2 cups of sugar and eggs. Add buttermilk, flour, and baking soda. Pour about a 1/4 of the batter into each grease loaf pan, using a total of about 1/2 the batter. In a separate small bowl, mix together the topping sugar and cinnamon. Sprinkle 3/4 of the mixture evenly over the batters in the two pans. Add the remaining batter, dividing between each pan, then sprinkle with the rest of the topping. Swirl gently with a knife. Bake at 350 degrees for 45-50 min. or until tester comes out clean.  Cool in pan for 20 minutes before removing.