Jessica's Joyful Kitchen

  8 ounces   cream cheese   room temperature 3 tablespoons   butter   room temperature, divided  1 teaspoon  dried dill 1/2  teaspoon   garlic powder 1/2  teaspoon   onion powder 1/2 teaspoon  salt, divided  1/4  teaspoon   black pepper 1  cup   cheddar cheese, shredded  1 cup walnuts 1 cup dried cranberries In a food processor finely chop dried cranberries, set aside. Do the same for the nuts and bake as directed below.  Buttered Salted Walnuts Preheat your oven to 350 degrees F. Toss nuts thoroughly with 1 Tbsp melted butter and 1/4 teaspoon of salt. Spread them out in a single layer on a baking sheet and bake for 10 minutes.  Cheese Mixture  In a medium to large size bowl, mix together the cream cheese and butter until softened.  Add in dried dill, garlic powder, onion powder, salt, pepper. Stir until well combined.  Fold in cheddar cheese, half of the cranberries and ha...

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.