Recipes!
I am known for having some irresistably delicious recipes that I've come up with myself, so I have decided to put them all together on a page here. You will not find my famous Tortilla Soup recipe, because that one is a closely guarded secret. I'll haplilly make it for you but you'll never know my secrets! My Red Velvet Cake recipe is not here because I got it out of an edition of Ohio Magazine. With some Google Fu you may be able to find it yourself, but as it has been published, I cannot legally reprint it.
Regardless of those two omissions, I hope that you find the recipes on here as delicious as everyone else who has tried them. If you have an idea for something I could try to make, and you know my email, feel free to let me know. I'll do my best to figure something delicious out!
Regardless of those two omissions, I hope that you find the recipes on here as delicious as everyone else who has tried them. If you have an idea for something I could try to make, and you know my email, feel free to let me know. I'll do my best to figure something delicious out!
Jake's Infamous Devilled Eggs
You will need:
What to do:
Peel the eggs and cut them in half, lont-ways. Take the yolks out and put them in their own bowl while you work. Make sure you place the white halves where you want them, either in an egg plate or whatever dish you will be serving them in, once you put the yolk mixture back in, they will be too difficult to move cleanly.
When you're done with all the eggs, mash the yolks up with a fork until there are no large chunks. Add equal parts mayonaise and miracle whip, enough to make the yolk mixture be light and fluffy and form peaks when you remove the spoon. Then stir in a squeeze or two of mustard, and a large spoonful or two of the pickle relish. I do it by taste, with no exact measurements, so you can adapt it to your tastes easily.
When the yolk mixture is to your liking, put it in the ziplock bag. Cut one of the lower corners off the bag and squeeze the yolks back into the white halves. Fill them just above level, or until all the holes have equal amounts. Sprinkle a little bit of paprika on top of all of them for colour and garnish.
Want a bit of a kick to your eggs?
I don't get to do this often, because I'm really the only one who likes spicey things. But if you add some Frank's Red Hot sauce to the yolk mixture and sprinkle a SMALL amount of cayanne pepper for garnish, it adds a lovely little kick.
Want to make egg salad?
Make it the same way, just cut up the egg whites and stir them in at the end.
Best thing about this recipe:
It is SO flexible. You can use it for two eggs, or two dozen eggs, easy. Just change the amounts you put in. And it's easy to change it to suit your tastes, or your guest's tastes. You can add more or less of any of the ingredients.
- hard boiled eggs
- real mayonaise
- miracle whip
- sweet pickle relish
- dijon mustard
- ground paprika
- one ziplock bag
What to do:
Peel the eggs and cut them in half, lont-ways. Take the yolks out and put them in their own bowl while you work. Make sure you place the white halves where you want them, either in an egg plate or whatever dish you will be serving them in, once you put the yolk mixture back in, they will be too difficult to move cleanly.
When you're done with all the eggs, mash the yolks up with a fork until there are no large chunks. Add equal parts mayonaise and miracle whip, enough to make the yolk mixture be light and fluffy and form peaks when you remove the spoon. Then stir in a squeeze or two of mustard, and a large spoonful or two of the pickle relish. I do it by taste, with no exact measurements, so you can adapt it to your tastes easily.
When the yolk mixture is to your liking, put it in the ziplock bag. Cut one of the lower corners off the bag and squeeze the yolks back into the white halves. Fill them just above level, or until all the holes have equal amounts. Sprinkle a little bit of paprika on top of all of them for colour and garnish.
Want a bit of a kick to your eggs?
I don't get to do this often, because I'm really the only one who likes spicey things. But if you add some Frank's Red Hot sauce to the yolk mixture and sprinkle a SMALL amount of cayanne pepper for garnish, it adds a lovely little kick.
Want to make egg salad?
Make it the same way, just cut up the egg whites and stir them in at the end.
Best thing about this recipe:
It is SO flexible. You can use it for two eggs, or two dozen eggs, easy. Just change the amounts you put in. And it's easy to change it to suit your tastes, or your guest's tastes. You can add more or less of any of the ingredients.
Kickin' Southwest BBQ Pizza
You will need:
For the crust:
This recipe is mostly about how you make it and the topings you put on top. For the crust I like to use this recipe. But you can use the instant stuff you get in the store or even the canned kind can be good too. Whatever your favourite crust is, use that.
What to do:
Rub the pizza pan down with oil, even if it is non stick. Non-stick pans still have scratches and pores that can still get food stuck in them. Then spread the crust out on the pizza pan however you like it. It can help to rub some olive oil on the crust to make it brown evenly and to keep the sauce from soaking in and making it soggy. I will leave that up to your choice, however.
Mix the bar-b-q sauce, burbon sauce, and red hot sauce together. Spread it evenly out on the crust, leaving about an inch around the edges. Add half of the cheese on top, spreading it out evenly. Then sprinkle on all of your toppings, and the cajun/taco seasoning if desired. Sprinkle the rest of the cheese on top. Your toppings should stay in place if you do it like this.
Bake the pizza in the oven according to the crust directions.
- Pizza crust
- vegetable oil or olive oil
- 1/3 cup bar-b-q sauce
- 1/4 cup burbon sauce
- 2 tsp Frank's Red Hot sauce
- 2 cups of cheese - any/all of the following: cheddar, pepper jack, colby, colby-jack
- chicken or tofu - cooked
- corn - frozen, fresh or canned
- black beans or pinto beans - canned is preferable
- black olives
- chopped garlic or chopped onions (or both) to taste
- green and/or red peppers (optional)
- some type of chilli peppers (optional)
- cajun or taco seasoning (optional)
For the crust:
This recipe is mostly about how you make it and the topings you put on top. For the crust I like to use this recipe. But you can use the instant stuff you get in the store or even the canned kind can be good too. Whatever your favourite crust is, use that.
What to do:
Rub the pizza pan down with oil, even if it is non stick. Non-stick pans still have scratches and pores that can still get food stuck in them. Then spread the crust out on the pizza pan however you like it. It can help to rub some olive oil on the crust to make it brown evenly and to keep the sauce from soaking in and making it soggy. I will leave that up to your choice, however.
Mix the bar-b-q sauce, burbon sauce, and red hot sauce together. Spread it evenly out on the crust, leaving about an inch around the edges. Add half of the cheese on top, spreading it out evenly. Then sprinkle on all of your toppings, and the cajun/taco seasoning if desired. Sprinkle the rest of the cheese on top. Your toppings should stay in place if you do it like this.
Bake the pizza in the oven according to the crust directions.
Jake's Bananna Cookies with Chocolate Icing
What you need:
What to do:
Preheat oven to 375 degrees farenheit. Grease cookie sheets with butter, even if they are non-stick. Non-stick cookwear still has scratches and poors that food can get stuck in.
Cream together the butter, sugar, and vanilla. Chop up the banannas in a blender, then add them and the egg to the butter mixture, beating until it's light and fluffy. Mix together all the dry ingredients. Add to the wet mixture a little bit at a time. Add more flour if the batter is too sticky.
Drop by rounded spoonfuls onto your cookie sheets and bake in the oven for 10 - 15 minutes. Check them frequently. They should be brown just on the edges, and nowhere else. Let them cool, and then frost them.
Want yellow cookies?
Some people think bananna cookies should be yellow. I don't like using a lot of food dyes, and these guys pretty much speak for themselves. You can try to change the colour with a little bit of carrot juice. But I would reccomend just leaving them alone.
For the icing:
I used the recipe that's on the Hershey's cocoa container. It was quite delicious however the powdered sugar and cocoa got everywhere. You can use that one, or another one, or even a canned one (though I hate canned frosting, things should be made from scratch).
- 2/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 tsp ground nutmeg
- 2 cups sifted all-purpose flour
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 2-3 banannas, well-ripened (outsides starting to turn black)
What to do:
Preheat oven to 375 degrees farenheit. Grease cookie sheets with butter, even if they are non-stick. Non-stick cookwear still has scratches and poors that food can get stuck in.
Cream together the butter, sugar, and vanilla. Chop up the banannas in a blender, then add them and the egg to the butter mixture, beating until it's light and fluffy. Mix together all the dry ingredients. Add to the wet mixture a little bit at a time. Add more flour if the batter is too sticky.
Drop by rounded spoonfuls onto your cookie sheets and bake in the oven for 10 - 15 minutes. Check them frequently. They should be brown just on the edges, and nowhere else. Let them cool, and then frost them.
Want yellow cookies?
Some people think bananna cookies should be yellow. I don't like using a lot of food dyes, and these guys pretty much speak for themselves. You can try to change the colour with a little bit of carrot juice. But I would reccomend just leaving them alone.
For the icing:
I used the recipe that's on the Hershey's cocoa container. It was quite delicious however the powdered sugar and cocoa got everywhere. You can use that one, or another one, or even a canned one (though I hate canned frosting, things should be made from scratch).
KC's Rainy Day Calzones
What you need:
What to do:
Preheat the oven according to pizza dough directions. Lightly grease the cookie sheet with olive oil. In a bowl, mix ricotta, shreded mozerella, and grate some parmesean into it. Then add a little bit of sea salt and basil, to taste, and set aside. Cut the fresh mozerella into circles and set aside. Make balls out of the pizza dough. One package/batch usually makes two medium/large calzones, or you can make one medium and two small. Flatten the balls into circles, and then add a scoop of the ricotta mixture in the center. Place one disk of the fresh mozerella on top, and then fold the dough over it, so they are half-moon shaped. Pinch the edges together. Repeat for each other ball of dough.
Take some olive oil and lightly brush the tops of the calzones. Sprinkle a little sea salt and basil on top, then shred a little bit of the parmesean on top too.
Bake for about 15 minutes, or until the crust is golden.
Any extra ricotta mixture can be stored in the ricotta tub and saved for another rainy calzone day.
- Pizza dough of your choice (I like this one.)
- Riccotta cheese
- Fresh mozerella cheese
- Shreded mozerella cheese
- Parmesean cheese to grate
- Basil -- fresh or dried
- Sea salt
- Olive oil
What to do:
Preheat the oven according to pizza dough directions. Lightly grease the cookie sheet with olive oil. In a bowl, mix ricotta, shreded mozerella, and grate some parmesean into it. Then add a little bit of sea salt and basil, to taste, and set aside. Cut the fresh mozerella into circles and set aside. Make balls out of the pizza dough. One package/batch usually makes two medium/large calzones, or you can make one medium and two small. Flatten the balls into circles, and then add a scoop of the ricotta mixture in the center. Place one disk of the fresh mozerella on top, and then fold the dough over it, so they are half-moon shaped. Pinch the edges together. Repeat for each other ball of dough.
Take some olive oil and lightly brush the tops of the calzones. Sprinkle a little sea salt and basil on top, then shred a little bit of the parmesean on top too.
Bake for about 15 minutes, or until the crust is golden.
Any extra ricotta mixture can be stored in the ricotta tub and saved for another rainy calzone day.
Spacefiller, idk. xD
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