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Archive for Recipes

Chocolate Pie to Die For

By Jo Rae Johnson Jetton
Thursday, July 27th, 2017

Recipe created by Jo Rae Jetton in Tribute to Lucille  Jetton

Ingredients:

1 ready-made deep dish pie crust
1 cup dark chocolate almond milk
1 cup 60% cacao Ghirardelli bittersweet chocolate chips
1/4 cup cold water
2 tablespoons cornstarch (non GMO)
1 (14 oz) can sweetened condensed milk
3 large cage free organic eggs, beaten
1 teaspoon vanilla extract
3 tablespoons grass-fed butter (softened)
Handful chocolate chips for crust bottom
Favorite chocolate candy for center topper (Kisses, Peanut Butter Cup, Dark Chocolate Almond Cluster)

Instructions:

Thaw pie crust for 10 minutes and preheat oven. Prick pie crust with fork along bottom and sides of crust. Bake according to instructions. Remove pie crust and let cool.

Pour chocolate milk into 3 qt saucepan and turn stove top to medium heat. Allow milk to heat until it bubbles around the edges; do not boil. Remove from heat, and whisk in chocolate morsels until completely melted. Set aside.

Pour cold water into a small bowl. Add cornstarch and whisk together until completely dissolved.

Add cornstarch mixture, sweetened condensed milk, beaten eggs, and vanilla into chocolate mixture. Whisk constantly over medium heat until mixture thickens into a pudding-like mixture and is smooth. Do not overcook.

Remove from heat, and whisk in butter.

Scatter chocolate chips across the bottom of pie crust and spoon pie filling on top (chips melt due to heat). Cover and chill at least 8 hours.

After pie firms, top with a favorite candy in center.

Categories : Desserts, Recipes
Tags : birthday desserts, chocolate, chocolate desserts, desserts, holiday desserts

New Year’s Day Southern Style

By Jo Rae Johnson Jetton
Wednesday, December 31st, 2014

DSC00037

Southerners know what’s for dinner on New Years Day. Legend has it the eating of this meal guarantees the new year will bring luck and money. While I’m not sure about all that, I do know this dish is tasty and good for you.

My choice of entree is ham (pork-for luck). Side items include collard greens (your greenbacks) and black-eyed peas (as in keep the change). Collards are a “super food” and a good source of vitamin A, C, calcium and fiber. Black-eyed peas (actually a bean) serve up multiple health benefits as well. Just 1/2 cup of dry peas cooked provide 5.6 grams of fiber and 239 mg of potassium. Fiber and potassium help lower your risk of heart disease and help keep your blood pressure levels at healthy numbers. Potassium also supports the health of your muscles and bones.

I admit I haven’t enjoyed these wonderful foods since last New Years day. After enjoying them again today I’ve resolved to include these super foods in our diet more often than just once a year. Here’s my recipe for collards that is a crowd pleaser that even prior haters of greens will love.

16 oz pre-washed collard greens
ham hock or remnants from Christmas ham
32 oz natural chicken broth
1 tbsp Cider vinegar
1/8 tsp hot pepper flakes
2 tsp stevia
salt to taste

Bring ingredients to a boil in large pan. Cover and reduce to medium low heat and cook until greens are tender. We top our greens with a dose of vinegar and some fresh cut onions. Yummy, good for you and low-calorie (25 calories for 2 cups)

Categories : Entrees, New Years, Recipes
Tags : Jo Rae Jetton, recipes for New Years, Southern New Years Day Menu, Southern New Years traditions, Television

Crock Pot Apple Butter

By Jo Rae Johnson Jetton
Tuesday, October 21st, 2014

Apple Butter Gifts

6 lbs. apples
3 cups apple cider
6 cups sugar (I used 5 cups white, 1 brown)
3 tsp. cinnamon
1 1/2 tsp. ground cloves

3/4 tsp. ground allspice

Read More→

Categories : Condiments, Recipes
Tags : APPLE BUTTER RECIPE, APPLE RECIPES, canning, CROCK POT APPLE BUTTER, Edible Food Gifts, Holiday Baking, Jo Rae Jetton, jo rae johnson, Television

Creamsicles

By Jo Rae Johnson Jetton
Tuesday, August 19th, 2014

My son, Timothy, called these “big boy pacifiers”

1 CUP FROZEN ORANGE JUICE OR ORANGE JUICE CONCENTRATE (SLIGHTLY SOFTENED)
1 CUP YOGURT (I USED YOPLAIT ORANGE CRÈME)
1 CUP OF SOFTENED VANILLA ICE CREAM (I PREFER BRYERS-ALL NATURAL)
¼ CUP OF SUGAR
2 TABLESPOONS LIGHT CORN SYRUP
ALSO NEED:      Popsicle Molds or Dixie Cups
(I used 3 oz. size)
Your choice of Popsicle sticks, reception sticks
(chocolate covered candy), straws, oreo sticks,
or stick candy.

Place all ingredients in blender, pulse until well combined (using spatula scrape walls of blender mid-point), and pour mixture into Popsicle molds or Dixie cups.  Lightly knock the molds or cups to release air bubbles.  Freeze until almost solid but still soft enough to insert a stick or candy in the middle of mold or cup.  Place back in freezer until frozen solid (about 8 hours or overnight).

Categories : Desserts, Recipes
Tags : all about home, creamsicles, ice cream recipes, its all about home with jo rae, Jo Rae Jetton, jo rae johnson, RECIPES

Home Churned Ice Cream

By Jo Rae Johnson Jetton
Wednesday, July 2nd, 2014

Making Home Churned Ice Cream from Jo Rae Johnson on Vimeo.

STRAWBERRY HOME CHURNED ICE CREAM

INGREDIENTS:

2 (14 OZ) CANS SWEETENED CONDENSED MILK

5 CUPS WHOLE MILK

2 CUPS HEAVY CREAM

2 TABLESPOONS VANILLA EXTRACT

1/2 TSP SALT

3 CUPS CHOPPED RIPE FRUIT (I USED STRAWBERRIES)

DIRECTIONS:

Combine milks, cream, vanilla, and salt in freezer canister of ice cream maker.  Pulse fruit in a blender (you can add some of the milk mixture in with the fruit to help in mixing).  Add blended fruit to can and stir with a spatula.  Plug in electric ice cream churn.  While unit is rotating, layer ice and rock salt layers to top of canister.  Motor will stop when ice cream is complete.

Categories : Desserts, Recipes
Tags : HOME MADE ICE CREAM, ICE CREAM, ice cream recipes, Jo Rae Jetton, jo rae johnson, Television

Great Taste-No Waste Vegetable Soup

By Jo Rae Johnson Jetton
Tuesday, February 11th, 2014

Great Taste - No Waste Vegetable Soup

 

The main ingredients for this soup are found inside your pantry and frig.  I hate to throw away food so when cold weather hits and our food stock needs purging this is my go to soup. Leftovers, fresh vegetables in danger of going bad, as well as expiring fresh juices can be combined to make a delicious, nutritious meal without a trip to the store. Each batch of this soup is as unique as what’s inside your home.  Here’s my recipe for today’s soup:

Base:*

(2) 32 oz. V-8 Juice (about to expire and bought in bulk at Costco)
1) 24 0z. All Natural Pasta Sauce with Mushroom

Leftovers:

Jasmine rice
Home made salsa
Assorted cut vegetables

Fresh Vegetables:

Dandelion Greens – stems removed and cut into 1/2” pieces
Collard Greens – stems removed and cut into 1/2” pieces
Yellow Onion – diced
Red Potatoes – washed thoroughly and diced leaving skin on
Sugar Snap Peas (whole)

Pantry:

All Natural Chopped Tomato’s (without preservatives)

Freezer:

Assorted Soup Vegetables

Spices:

Mint, Italian Seasoning, Salt, Pepper

Meat:

Lean cubed beef browned in olive oil and chopped fresh garlic then add to soup

Place items in crockpot and cook on high for 8 hours. Easily serves a family of six. Leftovers provide hubby’s lunch the following day and I freeze the rest for future meals.

*Tomato Juice or soup could be substituted. Add water to thin condensed soups.

Categories : Recipes, Soups
Tags : Jo Rae Jetton, recipes for vegetable soup, Television, trash soup, vegetable soup

Pumpkin Chiffon Cheesecake

By Jo Rae Johnson Jetton
Monday, December 3rd, 2012

 

I love the holiday season and all the wonderful foods that accompany it. Although a pumpkin pie is a Southern staple, I decided to try a different version of pumpkin pie – a pumpkin chiffon cheesecake. It’s become my son Timothy’s favorite dessert and bet it will be a hit in your home as well. Enjoy!

 

1 pkg 8 oz cream cheese softened

1 cup canned pumpkin

1/2 cup sugar

1/2 tsp pumpkin pie spice OR cinnamon/ginger/cloves

8 oz whipping cream and 1 tbl sugar (Confectioners’ or regular)

Graham cracker pie crust

TOPPING:

8 oz whipping cream with 1 tbl sugar OR 8 oz tub of Cool Whip

 

Beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add pumpkin and pumpkin pie spice and mix well. In a separate bowl, beat whipping cream until cream begins to stiffen and add 1 tablespoon of sugar while continuing to beat until peaks form. Gently stir whipped topping into pumpkin mixture and spoon into crust.

For topping mix 8 oz whipping cream with 1 tablespoon of sugar (as previously described) or use Cool Whip. Spoon topping lightly onto top of pie and using a butter knife, spread over top. Using a bamboo skewer, trace zigzag lines across the topping to add a decorative finish.

Categories : Desserts, Recipes
Tags : desserts, holiday desserts, jo rae johnson, pumpkin chiffon cheesecake, pumpkin desserts, Thanksgiving recipies

Jo Rae’s Banana Walnut Bread

By Jo Rae Johnson Jetton
Tuesday, December 13th, 2011
 
 
I adore baking, especially during the Christmas season. This easy to prepare recipe makes a tasty, one size fits all gift for teachers, mail personnel, doctors, neighbors, etc. I buy the inexpensive mini loaf pans and reuse them. Don’t have a muffin tin? Good news! I’ve found the liners can be placed directly on a cookie sheet or reused pie tin. The pie tin is small enough to offer support to the sides of the muffin liners giving you a more puffed up muffin. One batch will make 3 mini loafs and around 4-5 muffins. 
 
  • Mini loaf pans (purchased 4 for $1.50 at Walgreens this year) – wash and reuse again and again
  • Muffin liners – Holiday are available at the grocery store
  • Baking spray aerosol or butter and flour your pans for easy removal of the loafs
  • 2 cups of self rising flour
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 stick of butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 2 ripe bananas
  • ¼ cup whole milk (or try a coffee creamer like Cinnamon Hazelnut!)
  • 1 tsp pure vanilla extract
  • 1 cup chopped walnuts
Whisk first 3 ingredients together – set aside
Beat butter at medium speed with electric mixer, gradually add sugar, beating well. Add eggs, one at a time, beating in each egg. Add vanilla and milk or creamer, and thawed ripe bananas. Mix together.
Add  creamed mixture to dry ingredients until moistened.  Hand stir in walnuts.  Pour batter into greased and floured loaf pans or muffin tins. Bake at 350˚ until wooden pick comes out clean.
 
WASTE NOT TIP:  I never throw a banana away. When they get too ripe for snacking, I throw them in the freezer for my next batch of banana bread. I’m never out of bananas and the overripe bananas are delicious in bread.
Categories : Desserts, Recipes

Chunky Chicken Salad

By Jo Rae Johnson Jetton
Saturday, June 18th, 2011

(3) Chicken Breasts – Roasted and cubed
1 Stalk Celery – diced
1 Spring Onion – diced
Handful Dried Cranberries
White Seedless Grapes – Cut in half
(1) Large Tablespoon Mayonnaise
Handful of Almonds
Grape Tomatoes
Almond Nut-Thins Nut & Rice Crackers
Pour two tablespoons extra virgin olive oil in zigzag pattern across bottom of baking dish. Place chicken breasts in dish. Add light EVO zigzag across the top of breasts then sprinkle granulated garlic, then lemon pepper seasoning across the top of chicken. Bake chicken breasts at 350 degrees until chicken reaches 180 degrees (test with temperature fork). Allow to cool.
Chop chicken into cubes. Add diced vegetables, fruits, and mayo. Top with almonds. Serve with grape tomatoes and Nut-Thins Crackers. Serves two (or one with leftovers).
Categories : Recipes, Salads
Tags : Chicken Salad Recipe, Chunky Chicken Salad, jo rae johnson, RECIPES, Television

Jo Rae’s Bow Tie Pasta Salad

By Jo Rae Johnson Jetton
Saturday, June 11th, 2011

I adore the tastes of summer and nothing says summer like a pasta salad. This salad was a “Lauren favorite” and I think it will become one of yours too! Sans the traditional mayonnaise, this pasta salad is a safe bet for any outdoor event. The sweetness of the roasted red peppers marry nicely with the honey infused vinaigrette dressing. Serve with sliced cantaloupe for a light summer entree’ or as a side dish.
Main Ingredients:
1 box (12 oz.) bow tie pasta
1 jar roasted red peppers, chopped
1 medium avocado, chopped
1 can (2 ¼ ounces) sliced black olives
1 container (6 ounces) crumbled feta cheese
1 can salmon, tuna, or chicken (5-6 oz.)

Sweet Vinaigrette:
3 tbs white wine vinegar
2 tbs honey
1 tsp dried marjoram
1/2 tsp dried basil
1 tsp Dijon mustard
3/4 tsp sea salt
1/8 tsp pepper
1/2 cup olive oil
Cook pasta per package instructions drain and rinse in cold water. In a large bowl, combine pasta with additional ingredients.
In a measuring cup combine the vinegar, honey, and spices. Whisk together. Gradually whisk in oil. Pour vinaigrette over pasta mixture and toss to coat. Cover and refrigerate until serving.


Download Jo Rae’s Bow Tie Pasta Salad Recipe

Categories : Entrees, Recipes, Salads
Tags : bow tie pasta salad, its all about home with jo rae, jo rae johnson recipes, pasta salad, summer entrees, Summer side dishes, sweet pasta salad

Take the Chill off with Chili

By Jo Rae Johnson Jetton
Monday, February 28th, 2011

Chili is a quick, easy, and inexpensive meal and can be made for a crowd or for a party of one. In honor of National Chili Day I thought I’d share my favorite recipe and a little chili trivia!

The history of chili or chili con carne, Spanish for “with meat”, is uncertain. The only thing we know about the origins of chili is that it did not originate in Mexico. Many of the spices we use when making chili did.

One Southwestern American Indian legend said that the first recipe for chili con carne was documented by a 17th century nun, Sister Mary of Agreda of Spain. She claimed the recipe came to her in a trance.

Another theory contributes a group of sixteen families who arrived from the Canary Islands on March 9, 1731, and settled in San Antonio. According to historians, the women made a spicy “Spanish” stew that is similar to chili.

Regardless of it’s creator, chili has been a popular dish for many well-known people including Will Rogers, Jesse James, and President Lyndon B. Johnson, a Texas native.

Will Rogers, a popular actor, cattleman, banker, and journalist, called chili a “bowl of blessedness” while the well-known outlaw Jesse James supposedly refused to rob a McKinney, Texas bank because his favorite chili parlor was located there.

President Johnson, when speaking of his favorite dish stated, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.” Johnson’s favorite chili recipe did not include beans and many chili connoisseurs emphatically state beans are have no place in a proper pot of chili.

So if you’re a fan of beans include them, if not – don’t. Make my recipe your own by changing the items that suit you and your family. As the final days of winter come to a close, take the chill off with a bowl of chili.

Take off the Chill Chili Recipe

 

1 lb Shoulder Tender Beef *– Cut into bite size pieces

(1) 10 oz. can diced tomatoes or diced tomatoes & green chilies (if you like it hot!)

(2) 27 oz. cans Bush’s Chili Beans

2 Alarm Chili Kit $

(1) 16 oz. can Tomato Sauce

8 oz. Onion (Chopped)

Garlic Clove

Add beans, tomatoes, tomato sauce, onion, and spices from Chili Kit* into crock pot. Note: Add red pepper to season to taste, for HOT chili use all red pepper packet, for medium chili use half of red pepper packet, for mild add NO red pepper. Set crock pot on low setting.

Saute’ garlic and beef in pan to brown. Once crock pot contents warms, add beef to crock pot.  Stir and cover. Chili will thicken as it simmers. Check periodically.

OPTIONAL TOPPINGS:

Sour Cream

Shredded Cheddar Cheese

Chopped scallions

Jalapeno slices

Tortilla scoops or strips

*An extensive study on meat was done by the University of Florida and University of Nebraska.They found shoulder tender and flat iron steak to be “value cuts” offering the leanest and most tender cuts for the best value. 

$ Money Saving Tip: The 2 Alarm Chili Kit contains 8 spices and corn flour and is sold for less than $2.00.  To purchase spices individually would greatly increase your cost for this meal. However, if you have a good supply of spices, you may substitute cumin, oregano, paprika, red pepper, onion, garlic, salt, ground chili peppers, and corn masa flour (used for thickening the chili).

Categories : Entrees, Recipes
Tags : chili recipe, history of chili, its all about home with jo rae, jo rae johnson, meals for winter

Crock Pot Turkey Soup

By Jo Rae Johnson Jetton
Wednesday, December 1st, 2010

It only takes a few days of turkey sandwiches before I’m ready for something different. Don’t throw away that leftover turkey, throw it in a pot–a crock pot!

Here’s my favorite recipe. Enjoy!

INGREDIENTS:

  • Leftover turkey (breast or whole)
  • (2) 32oz Basics Chick Stock or if you saved any turkey stock use it!
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2  cups rice (I used Minute Brown Rice)

Put leftover turkey (all of it) into the crock pot. Add celery and onion and cover with chicken or turkey stock. Cook on low all night.

The following morning, debone turkey and remove bones and skin  from pot. Shred the turkey.

HELPFUL HINT: I use latex gloves (the throw away kind) for all kinds of projects. The turkey will be hot when you debone it, so I put on gloves to protect my hands from the heat.

Add rice (in my case instant) and put lid back on the pot. Leave crock pot set on low. It will be ready to serve in just a few hours or when you return home.

Categories : Recipes, Soups, Thanksgiving
Tags : crock pot turkey soup, its all about home with jo rae, jo rae johnson, jo rae johnson recipes

Southern Banana Pudding

By Jo Rae Johnson Jetton
Wednesday, November 24th, 2010

If there is one thing I’ve learned over the past three years it’s this–things change. Traditions, family, and even menus! My daughter’s Thanksgiving dessert request? Made from scratch banana pudding – so banana pudding it is!  (I like it a whole lot better than pumpkin pie!) Here’s my recipe:

.

1/3 cup all purpose flour

Dash of salt

2½ cups milk

One 14 oz. can sweetened condensed milk

2 egg yolks

2 tsps vanilla extract

3 cups sliced banana

45 vanilla wafers

4 egg whites

¼ cup sugar

Combine flour and salt in medium sauce pan. Gradually add milks and yolks and cook over medium heat, stirring constantly 8 minutes or until thickened. (Use whisk) Remove from heat and stir in vanilla. Arrange banana slices on bottom of 2 quart baking dish. Spoon 1/3 pudding over bananas, top with vanilla wafers. Repeat layers, end with pudding. Add wafers to edge of dish into pudding. Beat egg whites at high speed with electric mixer until foamy. Add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes) Spread meringue over pudding sealing to edge of dish. Bake at 325˚ for 25 minutes or until golden. Let cool at least 30 minutes.

Categories : Desserts, Recipes
Tags : banana pudding recipe, dessert recipes, its all about home with jo rae, jo rae johnson recipes

Healthy Waldorf Salad

By Jo Rae Johnson Jetton
Thursday, September 9th, 2010

3 TART APPLES – PEELED, CORED, AND CHOPPED

1 TABLESPOON LEMON JUICE

1 CUP SEEDLESS GRAPES (CUT IN HALF)

2 STALKS CELERY, CHOPPED

¼ CUP CHOPPED WALNUTS

4 TABLESPOONS VANILLA GREEK YOGURT

Put apples in a large bowl.  Squeeze lemon juice over apples and toss in juice.  Add the grapes, celery, and nuts. Mix.  Add yogurt and lightly toss.

Categories : Recipes, Salads

Sweet and Sour Italian Sausage Dogs

By Jo Rae Johnson Jetton
Monday, July 5th, 2010

This recipe will be a hit for everyone!

INGREDIENTS:

ITALIAN SAUSAGE
HOAGIE ROLLS
SAUERKRAUT
MUSTARD (I LOVE BOAR’S HEAD PEPPERHOUSE GOURMAISE)

MARINADE:

1/4  CUP BROWN SUGAR
½ CAN OF ORANGE JUICE CONCENTRATE MIXED WITH WATER

Cut a small slit on one side of each Italian sausage, do not cut through. Prepare marinade.  Add sausage to skillet and pour marinade over sausage.  Cook over medium high heat until temperature reaches between 160° – 170° (check with a meat thermometer.)  Finish sausage on grill (for grill marks).

Cover inside of roll with mustard. Add sausage, top with sauerkraut.

Categories : Entrees, Recipes
Tags : jo rae johnson recipes, sweet and sour italian sausage dogs, Television
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