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Creamy Garlic Mashed Potatoes by: From Good Eats, 2006-11-20 12:31:19
   
Description: Very tasty mashed potato recipe from Good Eats.
Ingredients: 3 1/2 pounds russet potatoes 16 fluid ounces (2 cups) half-and-half 6 cloves garlic, crushed 2 tablespoons kosher salt 6 ounces grated Parmesan
Directions: Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Notes:
Serves: 10 - 12
 
Good Eats Roast Turkey by: From Good Eats, 2006-11-20 12:33:41
   
Description: Best Turkey Ever! Moist and juicy with no need for a bag or basting.
Ingredients: 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil
Directions: Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Notes: You can use whatever spices that you like best. Also, the apple in the aromatics did not add that much to the meat as far as I can tell.
Serves: 10 - 12
 
Homemade Peppermint Marshmallows by: John, 2008-12-15 12:03:13
   
Description: Fluffy, sweet. We got this from Alton Brown and made them pepperminty.
Ingredients: * 3 packages unflavored gelatin * 1 cup ice cold water, divided * 12 ounces granulated sugar, approximately 1 1/2 cups * 1 cup light corn syrup * 1/4 teaspoon kosher salt * 1 teaspoon vanilla extract * 1/2 teaspoon peppermint extract * 1/4 cup confectioners' sugar * 1/4 cup cornstarch * Nonstick spray
Directions: Directions Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows. For regular marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. For miniature marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Notes: We used a full teaspoon of peppermint, but I thought that was a little too strong.
Serves: Lots
 
Mint Chocolate Cookies by: John, 2007-04-16 16:25:54
   
Description: Chewy Chocolate Mint Cookies, Adapted from allrecipes
Ingredients: 3/4 cup butter 1 1/2 cups packed light brown sugar 2 teaspoons water 1 3/4 cups mint chocolate chips 2 eggs 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 20 chocolate covered thin mints or Andes Candies
Directions: In a small saucepan, combine the butter, brown sugar, water and mint chocolate chips. Cook over low heat, stirring occasionally until melted. Transfer to a medium bowl and set aside to cool for about 10 minutes. Beat the eggs into the chocolate mixture one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover dough, and chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and place 1 1/2 inches apart onto an unprepared cookie sheet. Bake for 12 to 13 minutes in the preheated oven. As soon as the cookies are out of the oven, place 1/2 of a mint candy on top of each one. Let sit for 30 seconds, then swirl with a toothpick. Cool on wire racks.
Notes: We like to use Andes Candies instead of the wafer cookies.
Serves: A bunch
 
Monster Cookies by: John, 2006-04-11 23:12:11
   
Description: Tasty cookies with all sorts of stuff in them.
Ingredients: 12 Eggs 2 lbs. Brown Sugar 4 c. White Sugar 1 lb. Butter 1 T. Vanilla 1 T. Corn Syrup 8 t. Baking Soda 3 lbs. Peanut Butter 18 c. Oatmeal 1 lb. Chocolate Chips 1 lb. M & M's
Directions: Mix ingredients in order. Drop by teaspoon on cookie sheet. Bake 10 minutes at 350. Coole before removing. Makes 15 dozen.
Notes: We usually make a half-batch since that it about all that will fit in our stand mixer. We sometimes do not add all of the oatmeal, based on how thick the dough is. We also try to use the mini-M&M's.
Serves: A Lot
 
Pumpkin Dip by: John, 2006-04-11 23:03:30
   
Description: Cream cheese and pumpkin dip. Good with graham crackers or apples.
Ingredients: 16 oz. Cream Cheese (2 sticks), softened 15 oz. Can of Pumpkin Pie Filling 2 Cups Powdered Sugar, sifted 2 tsp. Pumpkin Pie Spice
Directions: Cream softened cheese and pumpkin filling together in work bowl. Then add powdered sugar and spice. Chill and serve.
Notes: Sifting the sugar and making sure the cheese is soft keeps it from getting lumpy. Usually I make only half a batch since people only eat a little of it at a time.
Serves: 10 - 20
 
Ruben's Queso Dip by: John, 2007-02-04 22:10:58
   
Description: Ruben's Famous Queso
Ingredients: 4 - 8 Green Onions, Finely Cut Fresh Cilantro, Finely Cut 15 oz. can of Stewed (or diced) tomatoes strained 1 can of Rotel strained Cumin to taste Black Pepper to taste Garlic to taste 1 or 2 boxes of Velveeta Cheese 1/2 to 1 lb. ground beef or pork sausage
Directions: Brown meat, add in onion, black pepper, garlic and cumin. Put meat mixture, cilantro, tomatoes, rotel, and cheese into crock pot and mix. Heat on High heat for 20-30 minutes, stirring occasionally. Serve with chips.
Notes: We used garlic powder, but I am sure real garlic would work.
Serves: Lots
 
Yummy Sweet Potato Crisp by: John, 2006-11-18 16:54:22
   
Description: Sweet potato casserole with crispy topping.
Ingredients: 1 lg can sweet potatoes, drained 1 cup sugar 1/3 cup milk 1/2 tsp cinnamon 1 egg 2 T softened butter 2 t vanilla 1 T orange juice 1 small can crushed pineapple marshmallows (optional) Topping: 1 cup brown sugar 1/4 stick butter 2 T water 1/2 cup chopped nuts
Directions: Puree the potatoes and mix in the other main ingredients. Bake at 375 for 45 min. Mix toppings together and put on top. Bake an additional 10 min or until browned.
Notes: Alternate topping: Mix topping in a saucepan and melt. Then top main dish and bake 10 min. This way will be less crunchy.
Serves: 10
 

 

 

 

 
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