Jessica's Joyful Kitchen

Peanut butter balls  2 cups powdered sugar   1 cup peanut butter  6 tablespoons butter  I teaspoon vanilla   Dipping chocolate  In a large bowl, melt butter, add vanilla and peanut butter and mix. Add powder sugar and mix well. Roll into balls, place on baking sheet and freeze for 30 minutes. Melt chocolate of choice and dip peanut butter balls. Place on parchment paper to set.  Peppermint bark  1 bag of dark or light chocolate chips   1 bag white chocolate chips   1/2 teaspoon peppermint extract   Crushed peppermint candy  Melt chocolate chips and spread on parchment paper to cool and harden. Melt white chocolate and add peppermint extract.Stir, spread on top dark chocolate, then sprinkle with crushed peppermint candy, let harden and break into pieces.  

  Used 2025 1  cup (222g)  salted butter, softened  1 cup (198g) powdered  sugar (or sugar) 1   egg 1 Tbsp almond or vanilla extract 1/2  tsp  salt  2 1/2  cups (295g) all purpose  flour  1  tsp  baking powder Thumbprints  old recipe, or try this new recipe In the bowl of a stand mixer, combine the butter, sugar and egg until well combined, about 5 minutes.   Add the vanilla extract and salt, mix well. Lastly, add the flour and baking powder. Mix until a soft dough forms. Place dough on a piece of plastic wrap; flatten into a disc and wrap. Refrigerate until firm, at least 2 hours or up to 1 week, or freeze the dough at this step. Thaw dough and drop  into 1 tablespoon rounds (use small scoop). Roll in sugar or chopped nuts, optional. Using a 1/4 teaspoon measuring spoon, press down in the center of each ball of dough to make a crater; dipping the spoon in flour between each press makes this easier. Onc...

1/3 cup unsalted butter, melted, plus more for greasing  1/3 cup cornmeal  1/3 cup all-purpose flour  1/3 cup sugar  1 teaspoon kosher salt  1 teaspoon baking powder  4 large eggs  1 cup whole milk  1 cup heavy cream  2 (14.5-ounce) cans  creamed corn  1 (14.5-ounce) can corn kernels, drained  1. Preheat your oven to 375 F and grease a 8x8 casserole dish with butter. 2. In a medium bowl, whisk the cornmeal, flour, sugar, salt and baking powder to combine. 3. In a large bowl, whisk the eggs, milk, cream and butter until well-combined. 4. Add the creamed corn and corn kernels and mix to combine. 5. Add the dry ingredients to the wet and mix until just combined.   6. Transfer to the prepared casserole dish and bake until set, about 1 hour. 7. Cool for 10 minutes before serving.

3 tablespoons olive oil or sun dried tomato oil 2 tablespoons unsalted butter 3 cloves garlic, minced 1 1/2 tablespoon Italian seasoning 1 cup heavy cream 2 1/2 cups whole milk 10 ounces linguine, fettuccine, or spaghetti 1 lb cooked protein (ground beef, sausage, meatballs, crab, shrimp, chicken, salmon, etc) 6 oz sun dried tomatoes, drained of oil and roughly chopped 2 cups spinach, roughly chopped (or side salad) 1-1 1/4 cup Parmesan cheese, grated Kosher salt and freshly cracked black pepper, to taste In a large saucepan, heat olive oil and butter. Once butter is melted sautè garlic and Italian seasoning for 30 seconds or until fragrant. Add heavy cream, milk, and pasta, stirring to combine. Bring to a simmer, add protein and  sun dried tomatoes,  cooking until the pasta is al dente, stirring frequently to prevent anything from sticking to the bottom. Approximately 12-14 minutes, add bit more liquid, if needed.  Add spinach and cheese cooking for an additional 1 to 2 ...

1 acorn squash  Butter Brown sugar Pecans, chopped and toasted Salt and pepper  Cut squash in half, scoop out seeds and strings. Place in baking dish cut side down. Add a little water and bake at 350 for 45 minutes or until fork tender. Serve hot with cavity filled with dabs of butter, brown sugar and pecans. Salt and pepper to taste.

1 9x9 cornbread, baked, cooled and crumbled 2 cups mayonnaise  1-2 small tomatoes, chopped 1 small onion, chopped (or green onions) 1 pkg dry ranch seasoning Bacon, cooked and crumbled, optional  Combine mayonnaise and ranch seasoning with cornbread, mix well. Gently stir in tomato and onion. Refrigerate and serve cold. 

1 pound carrots, sliced  3 tablespoons butter 1 tablespoon brown sugar 1 tablespoon Dijon mustard 1/8 teaspoon salt  Place carrots in sauce pan, add 1 inch water, boil. Reduce heat, simmer 7 to 9 minutes, until fork tender. Drain, add remaining ingredients. Cook and stir over medium heat 1-2 minutes or until thickened.

https://more.ctv.ca/shows/the-good-stuff-with-mary-berg/recipes/2026/beef-teriyaki-bowl/ 1/4 cup low sodium soy sauce or coconut aminos 1 T cornstarch  1 T sherry vinegar  1 t sugar 1 lb flank steak, cut into 1 inch strips against the grain 4 T oil, divided  1/2 t salt 1/4 lb snow peas Perfect rice Mix soy sauce, cornstarch, sherry snd sugar together and marinade steak for 1 hour. Prepare rice. In a hot skillet, place 2 T oil along snow peas and salt. Cook for 1 minute, remove to platter.  Add remaining oil and beef with marinade. Cook 3 minutes, stirring occasionally. Add peas back to hot pan. Serve over rice. 

16 refrigerated buttermilk biscuits  1 lb ground beef 1 cup onion, diced Sauce (or 3/4 c Baby Ray BBQ sauce) 1/2 c ketchup  3 T brown sugar 1 T apple cider vinegar  1/2 t chili powder  Cheese Topping 1 c shredded cheddar cheese  Separate dough into 10 biscuits and flatten into 5 in circles. Press each into the bottom and up the sides of a greased muffin tin, set aside.  In a large skillet, brown beef and onion. Meanwhile, in a small bowl mix sauce, all remaining ingredients except cheese. Add to meat mixture.  Divide among biscuit cups, about 1/4 cup each. Sprinkle with cheese. Bake at 375 for 18-20 minutes. Cool 5 minutes. 

  1½ lb ground beef 1 pkg taco seasoning mix 1 cup shredded cheddar cheese 2 tbsp water 2 pkg (8 oz) refrigerated crescent rolls  Optional toppings: salsa, shredded lettuce, chopped onion, chopped tomato, sliced olives, and sour cream Preheat the oven to 375°F. Cook the ground beef in a large nonstick skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles. Stir in the taco seasoning mix, cheese, and water. Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on round 13-in baking stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone. Scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the fill...

9 ounces Barilla oven ready lasagna noodles, uncooked 1 pound bulk Italian sausage 1 cup onion 2 garlic cloves 2 eggs 15 ounces ricotta cheese 16 ounces (4 cups) shredded mozzarella cheese, divided 2 ounces (1/2 cup) Parmesan cheese, grated 2–27 ounce jars, lasagna or marinara sauce Cook sausage with onion and garlic until browned, set aside.  Preheat oven to 375 degrees. Spray 9x13 baking dish, set aside.  Stir beaten eggs with ricotta, half the mozzarella and the Parmesan. Set aside.  Spread 1 cup sauce on bottom of baking dish. Layer 4 noodles, 1/3 of ricotta mixture, 1/2 of the meat, 1 cup mozzarella, 1 cup sauce.  Layer 4 noodles, 1/3 of ricotta mixture, and 1-1/2 cups sauce. Layer 4 noodles, remaining 1/3 of ricotta mixture, remaining 1/2 of the meat, and 1 cup sauce. Layer 4 noodles, remaining sauce, and remaining 1 cup mozzarella. Bake covered with foil until bubbly 50-60 minutes. Uncover and bake 5 minutes or until cheese is melted. Cool 15 minutes before cu...

1 1/2 lbs ground beef  1 cup onion, chopped  1 can black beans, rinsed and drained  1 1/2 tablespoons chili powder  2 teaspoons cumin  1/2 teaspoon salt 8-7in flour tortillas  1 can cream of mushroom soup 1 can 10 ounces diced tomatoes with green chilies 1 cup shredded cheddar cheese In large skillet, cook the beef and onion. Add beans and seasonings. Transfer half of the mixture to a greased 13 x 9 baking dish. Layer four tortillas. Add remaining meat mixture and top with remaining tortillas. Combine soup and canned tomatoes; pour over the tortillas. Sprinkle with cheese. Bake uncovered at 350° for 25 to 30 minutes.

2 packages refrigerated buttermilk biscuits or homemade   3 ⁄ 4  cup sugar  1 tablespoon cinnamon 1 ⁄ 4 cup  melted butter 2 medium Granny Smith apples, peeled and cored 1/3 cup walnuts,  chopped 1/4 cup  raisins Preheat the oven to 400*F. In a small bowl, combine the sugar and cinnamon. Dip each biscuit into the melted butter, then roll in sugar mixture. Arrange biscuit pieces in a round shallow baking dish.  Slice apples into thin slices and p lace an apple slice between each biscuit and around the outer edge of the baking dish.   Mix the nuts and raisins with the remaining sugar mixture and sprinkle over the apples. Bake 15 minutes or until golden brown.

2 oz Bourbon 1 oz brown sugar simple syrup 4 oz fresh brewed coffee (decaf) 1/2 & 1/2, to taste Add 1/2 & 1/2,  bourbon, and syrup to mug. Stir.  Top with coffee. 

1,000 g. Bread flour 560 g. Milk  400 g. Pumpkin puree 300 g. Sourdough discard 80 g. Honey or sugar  22 g. Salt 3 eggs  Mix everything in large bowl followed with 4 sets of stretch and folds every 30 minutes (2 hours). Proof another 2 hours or until it rises 70%. Option one same day bake cut the dough into ~110g and bake. Option two retard over night. In the morning cut the dough in to size of your preference ~110 g. (24 English muffins) make a ball, use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size. Heat up the pan on medium low, put muffins in, cover the lid for 4-6 minutes each side or cook until golden brown, then transfer the English muffins to a baking tray and bake in the oven or another 4 minutes at 350 degrees.