Cookmore

Janice Cookbook

Janice Cookbook

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  • Prep Time

    5 minutes

    Cook Time

    30 minutes

    Serves

    8

    Ingredients

    • 2 eggs
    • 1 stick butter, melted
    • 8 ounces sour cream
    • 1 package Jiffy Corn Bread Mix
    • 1 can creamed corn
    • 1 can whole kernel corn, drained
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    Directions

    Step 1

    Preheat your oven to 350 degrees.

    Step 2

    But your stick of butter in a 9x13 casserole dish, and put it in the oven until the butter is mostly melted. While you are melting the butter, open & drain your whole kernel corn.

    Step 3

    Remove 9x13 dish, add all of your ingredients and stir with a spoon until everything is mixed together. (Be careful, the dish is hot!)

    Step 4

    Bake for 30 - 40 minutes. ENJOY!

  • Cheesy Potatoes

    Cheesy Potatoes Cheesy Potatoes

    Cheesy Potatoes

    This dish makes for a hearty side to any meal where chicken or beef is part of the main course.
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    Prep Time

    30 minutes

    Cook Time

    2 hours 30 minutes

    Serves

    8

    Ingredients

    • 1 bag of hash-brown patatoes
    • 1 pound monterey jack cheese, shredded
    • 1 pint whipping cream
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    Directions

    Step 1

    Poor 1 bag of hashbrown potatoes into a 9 x 13 pan

    Step 2

    Sprinkle shredded monterey jack cheese over the top

    Step 3

    Pour whipping cream evenly over the cheese and potatoes

    Step 4

    Bake in oven at 350 for 1-1.5 hours (Longer for a crispier, brown topping)

  • Starbucks Lemon Loaf

    Starbucks Lemon Loaf Starbucks Lemon Loaf

    Starbucks Lemon Loaf

    Baked goods at Starbucks make me happy, and good copy-cat recipes are hard to find, but this one is close to the real thing. This is the lemoniest lemon loaf recipe ever. http://bit.ly/PywVVt
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    Prep Time

    15 hours

    Cook Time

    45 minutes

    Serves

    10

    Ingredients

    • 1-1/2 cups flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 eggs, room temperature
    • 1 cup sugar
    • 2 tablespoons butter, softened
    • 1 teaspoon vanilla extract
    • 2 teaspoons lemon extract
    • 1/3 cup lemon juice
    • 1/2 cup oil
    • zest of one lemon
    • 1 cup powdered sugar
    • 2 tablespoons milk
    • 1/2 teaspoon lemon extract
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    Directions

    Step 1

    Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.

    Step 2

    In a large bowl, combine flour, baking soda, baking powder and salt.

    Step 3

    In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

    Step 4

    Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.

    Step 5

    Pour into loaf pan and bake for 45-60 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.

    Step 6

    Whisk powdered sugar, mild and lemon extract together to make glaze. Pour over loaf while slightly warm.

  • Hambak Steak a.k.a. Salisbury Steak

    Hambak Steak a.k.a. Salisbury Steak Hambak Steak a.k.a. Salisbury Steak

    Hambak Steak a.k.a. Salisbury Steak

    Salisbury steak was a dish created by a physician by the name of James Salisbury as part of his low-carbohydrate fad diet dating back to the late 1800s. Salisbury steak made it around the world to the casual eateries of South Korea. It is better known as hambak steak and is typically served with a side of rice, potato salad, creamy coleslaw or a small salad of iceberg lettuce and shredded carrots.
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    Serves

    4

    Ingredients

    • 1 pound ground beef
    • 1/2 cup panko breadcrumbs
    • 1 teaspoon garlic powder
    • 1 egg, beaten
    • 1 small onion, minced
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon soy sauce
    • 2 tablespoons ketchup
    • 2 cups beef broth
    • 1/4 cup ketchup
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon corn starch
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    Directions

    Step 1

    In a large bowl, mix together the ground beef, panko, garlic, egg, onions, 2 teaspoons Worcestershire sauce, soy sauce, and 2 tablespoons ketchup. Roll up your sleeves, get some food-safe gloves on, and get your hands into the bowl. Mix until blended well.

    Step 2

    Divide the mixture into 8 equal portions and shape into oval patties about 1/2-inch thick.

    Step 3

    Heat a couple of tablespoons of cooking oil in a skillet over medium to medium-high heat.

    Step 4

    Cook patties until browned, about 4 minutes. Flip the patties and cook patties until browned, about another 3-4 minutes.

    Step 5

    Remove the patties and set aside on a plate.

    Step 6

    Reduce heat to medium. Pour about 1-3/4 cup of beef broth into the skillet - reserve a 1/4 cup of broth. Add the 1/4 cup ketchup and 1 tablespoon Worcestershire sauce and let simmer for a couple of minutes. Whisk the corn starch into the reserved beef broth and add to the skillet. Bring the mixture to a simmer.

    Step 7

    Add the patties and cook until warmed through, a few minutes each side. Serve while warm and enjoy!

  • Quick Fix Turkey Chili

    Quick Fix Turkey Chili Quick Fix Turkey Chili

    Quick Fix Turkey Chili

    My Turkey Chili is one of my family's favorite dishes, and this recipe of Chili is so easy to make! Healthy and low in fat, my turkey chili is always a crowd pleaser.
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    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    • 1 medium to large onion (chopped)
    • 1 package ground Turkey Meat (You could also use ground beef if you prefer)
    • 2 cans Garbanzo Beans
    • 2 cans Dark Red Kidney Beans
    • 2 cans Mexican Style Stewed Tomatoes
    • spices- garlic salt, seasoned salt, fresh ground black pepper, and cayenne pepper (ground or flakes)
    • Additions to your liking: Cheese, sour scream, chili peppers, bread bowls (for serving) bell peppers, fresh garlic
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    Directions

    Step 1

    In a large pot, brown your Turkey Meat with your chopped onion and spices (this is where you would also add garlic chilis or bell peppers if you choose)

    2.

    Once the turkey is cooked, pour in your 2 cans of Mexican Style Stewed Tomatoes

    3.

    Heat to slow boil then cover, reduce heat, and simmer for 10 mins. (stirring occasionally)

    4.

    Drain your beans (do not rinse) and add all 4 cans to your simmering chili

    5.

    Stir well, lower heat, and cover to simmer for 15 mins.

    6.

    Add additional seasoning to taste.

    7.

    Serve as is or in a bread bowl

    8.

    Enjoy!

  • Chocolate Covered Strawberry Pizza Cookie

    Chocolate Covered Strawberry Pizza Cookie Chocolate Covered Strawberry Pizza Cookie

    Chocolate Covered Strawberry Pizza Cookie

    This is a great (and easy) alternative to the much loved chocolate covered stawberry. Kids absolutely love this dessert for it's taste and the fact that it looks like a pizza! The sweetness from the cookie and the cream are a great pairing for the slightly tart strawberries. And of course, the chocolate is an added bonus! Enjoy!
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    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    8

    Ingredients

    • 1 Pouch of Sugar Cookie Mix (such as Betty Crocker)
    • 1 stick of butter or margarine, softened
    • 1 egg
    • 1 8 ounce block of cream cheese
    • 1/2 cup confectioner's sugar
    • 2 cups cool whip or whipped cream
    • 8 ounces fresh strawberries, thinly sliced (one saved whole)
    • 1 tablespoon chocolate dessert sauce, heated so smooth to drizzle
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    Directions

    Step One - Preheat Oven

    Preheat convection oven to 325 or regular oven to 350

    Step Two - Cookie Crust

    Combine the sugar cookie mix, butter and egg until a soft dough forms. Place ball of cookie dough on a round pizza pan and form into the shape of a pizza. Bake in the preheated overn for approx. 10 min or until edges start to turn golden. Remove from oven and allow to cool completely.

    Step Three - Prepare Cream cheese topping

    Combine the cream cheese and confectioner's sugar together in a bowl until well mixed together. Fold in the cool whip.

  • Lemon Squares

    Lemon Squares Lemon Squares

    Lemon Squares

    Learn how to make an easy lemon squares recipe from the Kenmore in-house chef Kari Karch.
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    Serves

    4

    Ingredients

    • Nonstick cooking spray
    • 3/4 cup all-purpose flour plus 2 tablespoons
    • 2/3 cup granulated sugar plus 3 tablespoons
    • 1/2 stick cold butter, cut into 1/2-inch cubes
    • 1 egg
    • 1 egg white
    • 1/4 teaspoon finely grated lemon zest
    • 2 tablespoons lemon juice
    • 1 tablespoon water
    • 1/4 teaspoon baking powder
    • 1 tablespoon powdered sugar
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    Directions

    1. Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside. 2. In a small mixing bowl, combine 3/4 cup flour and 3 tablespoons sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350 degree oven for 15 minutes. 3. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack. 4. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

  • Breakfast Egg Rolls !

    Breakfast Egg Rolls ! Breakfast Egg Rolls !

    Breakfast Egg Rolls !

    My grandchildren and I decided to explore the refrigerator and pantry to see what we could create for breakfast or brunch that would be different and fun, this recipe is what we came up with.... and it gives a whole new meaning to the words.... Egg Rolls ! We enjoyed making them as well as eating them! We made these up when we were trying to use up some egg roll wrappers... We like to make lots of egg rolls of different types instead of buying things from the freezer section of the grocery store! This is a very inexpensive "Egg Roll" to make.... great for breakfasts on the run or when we are just wanting a snack. We love to Play With Our Food!
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    Prep Time

    20 minutes

    Cook Time

    20 minutes

    Serves

    16

    Ingredients

    • 16 egg roll wrappers
    • 2 tablespoons butter (or margarine), Melt and coat skillet for scrambling eggs
    • 6 large eggs at room temperature, beatem with water
    • 1/4 cup water, to beat with eggs
    • 1/2 teaspoon salt and pepper, beaten in with eggs and water
    • 2 tablespoons butter or margarine, to saute veggies
    • 1 green bell pepper, chopped or minced
    • 1 red bell pepper, chopped or minced
    • 1 cup green onions, chopped
    • 1 pound sharp cheddar cheese, shredded
    • 1 quart cooking oil, Heated to about 375 degrees F.
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    Directions

    1.

    Beat together: eggs, water and spices. Cook in a skillet with the butter over medium low heat. (eggs should be fluffy, moist and not over cooked). Set aside until needed.

    2.

    Saute' the veggies in butter until just cooked. Do not brown. Set aside to cool until needed.

    3.

    Heat the cooking oil to about 375 degrees F.

    4.

    Place an egg roll wrapper on a large plate with one corner pointing at you. Set a small bowl of water next to the plate (for dipping tips of your fingers in).

    5.

    Put a little of the egg, veggies and cheese into the center of the egg roll wrapper. (2-3 Tablespoons)

    6.

    Take the end pointing at you and fold over fillings (gently pushing fillings against your end of wrapper as you roll it to center. (About halfway up). dampen two fingertips and dab a tiny amount of water around the remaining 3 sides of wrapper. Take the left point and fold it towards the center, take the right point and fold it toards the center. Continue rolling your end towards the opposite end. (The little dab of water acts as a glue to hold egg rolls together.... do not over use the water!)

    7.

    Repeat steps 4. , 5. , and 6. until all egg rolls are made.

    8.

    Gently place one, two or three egg rolls at a time into the hot oil (do not crowd them!). Cook on each side until golden brown (about 2 minutes). Drain on paper towel lined plate.

    9.

    If you want you can freeze on metal cookie sheet before or after cooking. When frozen, put in zipper bags and store in freezer until needed. Sometimes we add additional ingredients: cooked pork sausage crumbled, chopped ham, chopped spam or cooked and crumbled bacon. The possibilities are endless!!! You can serve as is, or with salsa or other dipping sauces. Enjoy!

  • Nacho Mama's Chorizo Casserole

    Nacho Mama's Chorizo Casserole Nacho Mama's Chorizo Casserole

    Nacho Mama's Chorizo Casserole

    I'm a softie for feeding sailors! My dad and father-in-law were sailors, and grandpa was in the military! When I decided what recipe to feed 225 servicemen and servicewomen, I asked my son, a sailor too! He proclaimed, "Some spicy, comforting, and cheesy!" Packed with flavor, Nacho Mama's Chorizo Casserole meets all three! A simple egg, chorizo, beans, and tortilla casserole with a nacho flair! My dad imparted the enjoyment serving food to people. It would be an honor to have my recipe bring joy and delicious moments to those in service. I get teary-eyed thinking servicemen and servicewomen could fill up on Nacho Mama's Chorizo Casserole!
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    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    • 13 ounces bag of tortilla chips, divided
    • 10 ounces pkg chorizo pork sausage, or any ground sausage
    • 14 ounces can pinto beans, drained
    • 10 large eggs
    • 1/2 cup evaporated milk
    • 1 cup green enchilada sauce, or green salsa
    • 1-1/2 teaspoons salt
    • 2 cups Mexican blend cheese, shredded
    • 1/2 cup fresh cilantro, chopped
    • 1/4 cup green onions, chopped
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    Directions

    Step 1

    Heat oven to 400 degrees.

    Step 2

    Grease a 9"13" baking dish with non-stick cooking spray. Place a single layer of tortilla chips along bottom of pan and up the sides; set aside.

    Step 3

    In a medium skillet, cook chorizo sausage, stirring frequently to break up sausage, for 5 minutes. Add beans and continue to cook, stirring occasionally, for 5 minutes or until sausage is cooked.

    Step 4

    Meanwhile, whisk eggs, milk, 1/2 cup enchilada sauce, and salt; pour over tortilla chips. Sprinkle with cheese and top with chorizo and beans. Bake in hot oven for 30 minutes or until eggs have set in center. Remove from oven, pour remaining 1/2 cup green enchilada sauce. Sprinkle with cilantro and green onions. Serve with additional chips or actually stick addition chips into the casserole! Serves 6.

    Note:

    Baking time of casserole depends on size of pan. When baked in a large broiler pan, the eggs set in 15 minutes.

  • Pumpkin Gingerbread (Original recipe makes 2 - 9x5 inch loaves)

    Pumpkin Gingerbread (Original recipe makes 2 - 9x5 inch loaves) Pumpkin Gingerbread (Original recipe makes 2 - 9x5 inch loaves)

    Pumpkin Gingerbread (Original recipe makes 2 - 9x5 inch loaves)

    I first had pumpkin gingerbread at Barbara Jean's on St. Simon's Island, GA. It was just so yummy, I set out to find the recipe. I found a few recipes and finally settled on one at Allrecipes.com. First try was ok, but not the same, so the tweeking began. After a few years, I finally got it down to just about perfect. So with a recipe printout that is slightly stained and smeared, I will bring it out the first weekend of November and make it a couple of times over the course of the holiday season.
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    Prep Time

    15 minutes

    Cook Time

    45 minutes

    Serves

    12

    Ingredients

    • 3 cups sugar
    • 1 cup vegetable oil
    • 4 eggs
    • 2/3 cup water
    • 1 ounce pumpkin puree
    • 2 teaspoons ground ginger
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1-1/2 cups all purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
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    Directions

    Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

    Step 2

    In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

    Step 3

    In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

    Step 4

    Bake in preheated oven until toothpick comes out clean, about 1 hour.

  • BACON, FRUIT AND BROCCOLI SALAD WITH FETA AND SUGARED PECANS

    BACON, FRUIT AND BROCCOLI SALAD WITH FETA AND SUGARED PECANS BACON, FRUIT AND BROCCOLI SALAD WITH FETA AND SUGARED PECANS

    BACON, FRUIT AND BROCCOLI SALAD WITH FETA AND SUGARED PECANS

    I am constantly on the lookout for something new to prepare for my family. I often go into the kitchen and look in the pantry and the refrigerator to see what I have on hand to use. Last summer I found myself with an abundance of fresh fruit and some broccoli and feta. I'm lucky enough to have pecans in the freezer all the time because a friend has pecan trees and has been very generous. Also, I have a few blueberry bushes that were bearing a big crop last summer. That's how my salad came about.
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    Prep Time

    35 minutes

    Serves

    6

    Ingredients

    • 6 strips bacon, crisply cooked and crumbled
    • 1 pint fresh, ripe strawberries, washed, capped and quartered or sliced
    • 1 cup fresh, ripe blueberries, washed and drained dry
    • 1 large, ripe mango, peeled, seed removed and cut into bite-size chunks
    • 1 cup seedless green grapes, washed, patted dry and halved
    • 2 cups fresh broccoli flowerets, washed and drained dry
    • 4 ounces feta cheese, crumbled
    • 1/2 cup sugared pecans, coarsely chopped
    • 1/4 cup vegetable oil
    • 2 tablespoons sugar substitute (such as Equal or Spenda)
    • 3 tablespoons Balsamic vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon fresh shaved ginger root
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    Directions

    Place bacon, strawberries, blueberries, mango, grapes and broccoli in a large bowl. Prepare dressing by combining oil, sugar substitute, vinegar, salt and ginger root in a jar with a screw-top lid; place lid on jar; screw lid on securely; shake until all ingredients are well combined. Pour over all ingredients in bowl; toss to coat and combine. Top salad with feta and sugared pecans.

  • Fast Great potatoes with butter and herbs!

    Fast Great potatoes with butter and herbs! Fast Great potatoes with butter and herbs!

    Prep Time

    5 minutes

    Cook Time

    20 minutes

    Serves

    3

    Ingredients

    • 0.05 pinch herbs
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    Directions

    peel the potatoes skin. boil in 15 min. Arrange the potatoes in a baking sheet Serve Garlic and Herb Roasted Potato immediately after roasting with some cheese grated on top.

  • Spicy Potato Twirls

    Spicy Potato Twirls Spicy Potato Twirls

    Spicy Potato Twirls

    During a visit to an outdoor flea market one summer I sampled fresh fruit served with chili lime seasoning. It was delicious. I immediately tracked it down and have since enjoyed using it in a variety of dishes. Keen to create a unique presentation of oven baked fries I decided to create potato rings and spice them up with my favorite chili lime seasoning. Thinking they would be perfect as a side dish or finger food I threaded them onto skewers and loved how they looked. The cherry tomatoes and cucumber slices added the finishing touch and provided a refreshing burst of sweetness. These are a huge hit in our household!
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    Prep Time

    5 minutes

    Cook Time

    20 minutes

    Serves

    2

    Ingredients

    • 2 large Idaho potatoes
    • 3 tablespoons olive oil
    • 4 tablespoons chili lime seasoning
    • 20 cherry tomatoes
    • 20 very thin slices cucumber
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    Directions

    Step 1

    Pre-heat oven to 375F.

    Step 2

    Hold potato upright then, using an apple corer, remove center of potato. Turn potato on its side then slice thinly to form rings.

    Step 3

    Place rings in a plastic bag with olive oil. Massage potatoes so they are coated in oil.

    Step 4

    Lay rings out on a parchment-lined baking sheet then sprinkle half the chili lime seasoning over them.

    Step 5

    Bake for approx. 10 minutes. Turn rings over, coat other side with chili lime seasoning then bake for a further 10 minutes.

    Step 6

    Remove rings from oven.

    Step 7

    Fold rings in half then thread three potato rings onto a wooden skewer with 2 cherry tomatoes and 2 cucumber slices. Start with tomato then cucumber, followed by potato rings and finish with cucumber and a tomato. Repeat with remaining ingredients to form approx. 10 spicy potato twirls. Serve immediately.

  • Serves

    1

    Ingredients

    • 2 Sourdough bread slices
    • Sliced Gouda Cheese
    • Sliced Mozarella Cheese
    • Fresh Arugula leaves
    • Sliced vine tomato
    • 2 Bacon slices cooked
    • Cooked chicken or turkey shredded
    • Room temperature butter
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    Directions

    Preheat griddle. Spread some butter on one side of a slice of bread and place buttered side on the hot griddle. Top bread with both cheeses, arugula, tomato slices, bacon and chicken or turkey. Finish with additional cheese. Butter one side of the remaining slice of bread and place on top of the cheese, buttered side up. Gently flip sandwich and cook until bread is golden brown and cheese is melted.