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Jess's Recipes

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Jess's Recipes - Page Text Content

S: Look in here when you hear, "MOM, What's for dinner?"

BC: 2011

1: May these recipes help you when you are outnumbered, tired and surrounded by a hungry family!

2: Susie Crance | French Toast "Souffle" | Place bread crumbs in greased 9x13 baking pan. In large bowl, beat cream cheese until smooth. Add eggs one at a time mixing well after each one. Stir in milk, half and half, maple syrup and vanilla until mixture is smooth. Pour mixture over top of bread; cover and refrigerate overnight. Next morning remove from fridge and let stand at room temp. for 30 min. Bake. Sprinkle with powered sugar and serve warm. | 375 degrees | 30 min. | 4-6 | 10 cups white bread, cubed 1 (8 oz.) low fat cream cheese, softened 8 eggs 1 1/2 cups milk 2/3 cup half and half cream 1/2 cup maple syrup 1/2 tsp vanilla extract 2 Tbsp. powered sugar (optional)

3: Beyond Amazing Cinnamon Bun Muffins Shared by Kinsey-Beth Kendrick Cinnamon Topping 2 Tbsp. agave nectar 1 Tbsp. cinnamon 1 Tbsp. grapeseed oil To make cinnamon topping; combine agave, cinnamon and oil in a small bowl, mix and set aside. For the muffin mixture combine almond flour, coconut flour, baking soda and salt in a medium bowl. In a large bowl blend together oil, agave, eggs and vanilla. Blend dry ingredients into wet and scoop into lined muffin cups. Spoon topping onto muffins Bake muffins for 8-12 minutes at 350 Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting Makes 9 muffins | Muffin Mixture 1 cup blanched almond flour 1/4 tsp celtic sea salt 2 tbsp coconut flour 1/4 cup grapeseed oil 1/2 tsp baking soda 1/4 cup agave nectar 3 eggs 1 tbsp vanilla extract | Creamy Cream Cheese Frosting 4 oz cream cheese, softened to room temperature 3 Tbsp agave nectar 3 Tbsp heavy cream Combine cream cheese and agave in a medium bowl until well blended, whip in heavy cream until thick and serve.

4: Kinsey-Beth Kendrick | Gluten Free Cranberry Orange Scones | 2 cups blanched almond flour 1/2 tsp. celtic sea salt 1/2 cup dried cranberries 1 tsp. baking soda 1/2 cup white chocolate chips 1 Tbsp. orange zest 1 egg 2 Tbsp. agave nectar In large bowl, combine almond flour, salt, baking soda, cranberries, chips and zest. In smaller bowl combine egg and agave. Mix wet and dry ingredients (knead dough if needed). Form dough into 2 circles about 1/2" thick, cut like a pizza into 8 slices. Transfer using a metal spatula onto a baking sheet lined with parchment paper. | 375 degrees | 10 min. | 4-6

5: From the Kitchen of Susie Crance Breakfast Casserole 6 slices bread (sourdough or French) cubed (crust trimmed if desired) 10 eggs 2 cups milk 1 tsp oregano (optional) 1/4 tsp garlic salt 1/2 tsp paprika 1 Tbsp. mustard Salt and pepper to taste 2-4 cups shredded cheese (cheddar, jack, pepper jack or any combination) Optional Additions (add all or any combination) 1 lb. Cooked and drained sausage or bacon 1 small can diced green chilies 1/2 cup diced onions 1/2 cup sliced mushrooms Butter casserole dish. Layer bread, 1/2 of the cheese and other optional additions in dish. Beat eggs, milk and other dry ingredients. Pour over bread mixture and top with remaining cheese. Cover and chill overnight. Bake uncovered at 325 degrees for 50 minutes or until knife inserted in center comes out clean or with only melted cheese on it. Let stand for 10 minutes before serving.

6: Italian Mac n Cheese Contributed by Erin King 1 lb ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews) 1 lb italian bulk sweet sausage 2 Tbsp. extra-virgin olive oil 1 Tbsp. butter 3 or 4 cloves garlic, chopped 12 crimini mushrooms, sliced Salt and pepper 2 Tbsp. all-purpose flour 1 cup chicken stock 1 cup heavy cream 1 (10 oz) bag shredded Italian 4 cheese blend 1 can diced tomatoes, drained well 1 tsp Tabasco 1/2 cup Parmesan, a couple handfuls Bring a large pot of water to boil. Salt water and cook pasta to a chewy al dente, about 8 min. In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper, Saute 3-5 min., until mushrooms are lightly golden. Preheat broiler to high. To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired. Combine cheese sauce with sausage and pasta, transfer to casserole dish. Sprinkle remaining cheese and grated Parmesan over the top and brown under hot broiler.

8: Contributed by Liz Atkinson | Passion Fruit-Vanilla Margaritas 6 oz silver tequila 1 vanilla bean, split, seeds scraped 2 oz Grand Marnier 1 cup passion fruit sorbet 2 cups ice cubes, small Combine tequila and vanilla bean and seeds in tall glass. Cover and let stand for one hour, discard bean. Puree tequila mixture, Grand Marnier, sorbet and ice in a blender until smooth. Pour into glasses and serve. Kiwi Margaritas 4 kiwis, peeled and coarsely chopped 4 oz silver tequila 3 oz triple sec 4 tsp. superfine sugar 2 tsp. fresh lime juice 2 cups ice, crushed Pulse kiwis, tequila, triple sec, sugar and lime juice in food processor until fruit has broken down but is not pureed. Pour over ice in glasses and serve.

9: Hold top 1/3 of hot dog, cut dog lengthwise into 4-8 strips (legs), toss into boiling water and legs will curl. Serve alone or over macaroni & cheese and throw in a few goldfish for effect. | Chicken in a Bundle Susie Crance 1-2 boneless, skinless chicken breasts per person 1 piece foil per chicken breast 1 pkg dry onion soup mix Cut foil pieces large enough to wrap each chicken breast, and place on foil. Sprinkle onion soup mix over each breast. Bring side of foil up and press together (should look like little bundles). Stack bundles in crock-pot and cook on high for 6 hrs or low for 8-10 hrs. Open bundles and serve over rice or noodles. | Nicole Thomas | Octopus Hot Dogs

10: Beef Stroganoff Shared by Nicole Thomas 1 1/2 lbs round steak or london broil 1/2 cup flour 1/2 cup chopped onion 2 cloves garlic, chopped 1 lrg can cream of mushroom soup 1/2 cup milk 2 Tbsp. worcestershire sauce Pinch of salt and pepper 3/4 cup sour cream 2 beef bullion cubes Cut steak in cubes, dust in flour. Brown with onion and garlic until golden. Put everything except the sour cream together in a soup pot. Cook on low for 2 hours, then add sour cream a little at a time. Serve over egg noodles or rice. Hint: I usually double the recipe and freeze.

11: Delish and Super fast! | Jade Santiago | Grilled Zucchini over White Rice | Saute zucchini and onion with very little olive oil in the pan. Once done, add your favorite pasta sauce and top with grated cheese. Serve over white rice.

12: 1 medium onion, chopped 1 Tbsp. minced garlic 1 cup shredded carrots (optional) 1 cup pasta sauce, divided 2 lbs. extra lean ground beef* 1 (10 oz) package frozen chopped spinach, thawed & drained 3/4 cup uncooked oats 2 tsp. Italian seasoning (optional) 1 large egg, lightly beaten 3 Tbsp. shredded cheese of choice (optional) Pepper, to taste *Substitute lean ground turkey if desired

13: "There is no love sincerer than the love of food." ~George Bernard Shaw | Angie George | Herb & Veggie Meatloaf | Combine all ingredients listed in a large bowl until blended. Only mix in a 1/2 cup of the pasta sauce and reserve the rest for later. There are 2 options for cooking the meatloaf: CROCKPOT - Form meat in a loaf shape and place in crock pot. There is no need to use spray with cooking spray. Set the crock pot for the desired time that you will be eating. 30 min. before it is done cooking spread remaining 1/2 cup of pasta over the top of the meatloaf, cover and let it cook for the remaining time. OVEN - Place in a loaf pan (no need for cooking spray) and bake. Spread the remaining 1/2 cup pasta sauce over the meatloaf and back an additional 10 to 15 min. Serve with additional pasta sauce if desired. | 350 degrees | 45 min. | 8

14: Sausage & Peppers Shared by Susie Crance | 3 onions, sliced 1 red, green and yellow pepper, sliced 4 cloves garlic, minced 1 Tbsp oil 28 oz can chopped tomatoes 1 tsp salt 1/2 tsp crushed red pepper 2 lbs sweet Italian sausage, cut into 3" pieces Saute onions, peppers and garlic in oil in skillet (I sometimes skip this step). When soft, place in crock-pot. Add tomatoes, salt and crushed red pepper. Add sausage. Cover. Cook on low for 6 hours. Serve on rolls or over pasta. Serves 4.

15: Kathie Sironen | Chicken Enchiladas | 3 lbs. shredded chicken breast or thighs 2 pkgs. flour tortillas, burrito size 1 sweet onion, finely chopped 2 (8 oz) pkgs. cream cheese 1 (8 oz) ctn. non sweetened whipping cream 2 16 oz cans green enchilada sauce 2 bricks monterey jack or pepper jack cheese, grated Whip softened cream cheese with cream. Add onions and shredded chicken. Place generous amounts of filling into each tortilla and roll. Place seam side down in greased 9x13 baking pan (this recipe makes 2 pans). Pour enchilada sauce over each pan and divide the shredded cheese in half and sprinkle over each pan of enchiladas. | 350 degrees | 30 min. | 6-8

16: Place dough in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hr). In large skillet brown meat and onion, drain. Stir in tomato sauce and seasonings. Bring to boil, reduce heat and simmer uncovered about 30 min., stirring occasionally. Cool completely. Punch dough down. Turn onto a lightly floured surface, roll into a 15"x12" rectangle. Place on greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle cheese over filling. On each long side, cut strips toward the center. Starting at one end, fold alternating strips at an angle across filling. Brush with butter (optional). | 1 loaf frozen bread dough, thawed 1 lb ground beef or turkey 1 med. onion, chopped finely 1 8 oz can tomato sauce 1 tsp salt 1 tsp dried oregano 1 tsp paprika 1 tsp pepper 1/2 tsp garlic salt 1 cup shredded cheddar cheese 1 cup shredded mozzarella | Braided Pizza Loaf Shared by Nicole Thomas

17: Italian Chicken & Couscous | 1 Tbsp. olive or vegetable oil 2 cloves garlic, finely chopped 1 can (14 1/2 oz) stewed tomatoes, drained and 1/2 cup liquid reserved 1 lb. boneless, skinless chicken breast, cubed or cut into strips 1 med. onion, thinly sliced and separated into rings 1 1/2 cups chicken broth 1 med zucchini, cubed 1 med squash, cubed 1/2 package or 3/4 cup couscous Pepper, to taste Heat oil and garlic in large skillet - stirring frequently. Stir in reserved tomato liquid, chicken onion and pepper. Heat to boiling, reduce heat. Cover and simmer for 10 min. - stirring occasionally, until chicken is no longer pink in the middle. Stir in broth, heat to boiling. Stir in zucchini, squash, couscous and tomatoes, breaking up tomatoes with a fork, remove from heat. Cover and let stand about 5 min. or until couscous is tender and liquid is absorbed. From the Kitchen of Kelly Day

18: 2 cups uncooked elbow macaroni 4 Tbsp. butter, cut into pieces 2 1/2 cups cheddar cheese (I usually mix different cheeses together) 3 eggs beaten 1/2 cup sour cream 1 (10 3/4 oz) can condensed cheddar cheese soup 1/2 tsp. salt 1 cup milk 1/2 tsp. dried mustard 1/2 tsp. pepper Cook macaroni according to package, drain. In med. sauce pan, mix butter and cheese., stir until melted. In crock-pot combine the rest of the ingredients then add macaroni and stir well. Cook on low for 3 hours, stir occasionally. I usually top with bread crumbs right before serving and put under broiler until golden brown. | Crock-pot Macaroni & Cheese | Contributed by Nicole Thomas

20: I am only as strong as the coffee I drink, the hairspray I use and the friends I have.

21: From the Kitchen of Susie Crance | Pork Roast 1 pork roast 1 cup worcestershire sauce 1 cup brown sugar Place roast in greased slow cooker, pour Worcestershire over roast. Pat brown sugar on roast and cover. Cook on high for 1 hour, then reduce heat to low for 8-10 hours. Slice and serve topped with broth from cooker. Serves 4-8 | Pork Chop Casserole 4 pork chops Salt and pepper to taste 2 Tbsp. Oil 2 medium potatoes, peeled and sliced 1 onion, sliced 1 green pepper, sliced 1/2 tsp. dried oregano 16 oz can diced tomatoes (I like the Italian or Mexican seasoned ones) Season chops with salt and pepper, brown in skillet with oil. Transfer to slow cooker and add remaining ingredients, cover. Cook on low for 8 hours or on high for 3- 4 hours. Great with rice. Serves 2-4.

23: Ooey Gooey Caramel Corn Shared by Kelly Day | In a medium saucepan, bring 1 cup light Karo, 1 stick butter and 2 cups of brown sugar to a boil - stirring often. Add 1 can sweetened condensed milk. Cook until 200 degrees on a candy thermometer - stirring often. Remove from heat and stir in 1 tsp. vanilla extract. Pour over popped corn - about 1 1/2 cups of of kernels before popping. Spread out on two cookie sheets to dry (never really dries because it's ooey gooey) or form into balls*. Enjoy! *To keep the popcorn from sticking to your hands, spray non-stick cooking spray on them

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Kelly Day
  • By: Kelly D.
  • Joined: almost 9 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Jess's Recipes
  • Recipe Book for Jess's Babyshower
  • Tags: None
  • Started: about 7 years ago
  • Updated: over 6 years ago