Category: <span>Josmo’s Cafe</span>

Josmo's Cafe Sweet Treats By Emily Huling 0 Comments

Pie Crust Cookies

Pie Crust Cookies

North Carolina Our State magazine recently published a few retro recipes. I learned these pie crust cookies were the kind of small bites offered to travelers in the first half of the 20th century at roadside tea rooms. I used a refrigerated pie crust and can’t imagine that a homemade pie crust was any better. They are delicious!

Yield: 2 to 3 dozen cookies.

1 (2-roll) box refrigerated pie crust
1½ cups light brown sugar
2 large eggs
1½ cups pecans, chopped
1 teaspoon vanilla extract

Directions:

  1. Thaw pie dough according to package instructions. Place pie dough rounds on a lightly floured surface.
  2. Mix together sugar, eggs, pecans, and vanilla.
  3. Spoon mixture on top of pie dough rounds, making sure to spread to the edges.
  4. Using hands, roll each pie dough round into a log and cover with plastic wrap, twisting at both ends to seal. Refrigerate for at least 1 hour. Overnight is better.
  5. When ready to bake, preheat oven to 375°. Remove plastic from dough logs. Slice logs into ½-inch thick rounds, and place slices on a parchment-lined baking sheet. (Be sure to use parchment paper on the baking sheets or you’ll have a sticky hard-to-clean mess.)
  6. Bake for 15 minutes or until cookies are lightly browned.
  7. Once cool, cut off excess sugar around the edges or leave on for a more rustic look.

Tip: Cut the recipe in half using only one pie crust.

Josmo's Cafe Sweet Treats By Emily Huling 0 Comments

Strawberry Cream Jello Dessert

Strawberry Cream Jello Dessert

6 oz strawberry Jello
1 ½ cups boiling water
1 cup cold water
2 cups sliced fresh strawberries
8 oz Cool Whip

Instructions:

In a bowl, dissolve the strawberry Jello in the boiling water; stir for 2 minutes. Then add the cold water.

Add sliced strawberries to your Jello mold or Bundt pan then cover with about 2 cups of the Jello mixture. Chill in the fridge for 30 minutes.

Place the bowl with the remaining gelatin in the fridge as well until it cools and starts to thicken. Check in about 20 minutes.

After the plain Jello is thickened a bit, blend it with the Cool Whip.

Pour Cool Whip mixture on top of chilled and firm layer of Jello and strawberries. Put it back in the fridge and chill for an additional 4 or more hours before serving.

To unmold the Jello, submerge the mold in warm water for about 20 seconds. Loosen around the edges with a warm rubber spatula. Place the serving platter on top of the loosened Jello mold and flip it over. The Jello mold should release on the plate easily. If not, use the spatula to loosen it again and give it another try.

Josmo's Cafe Main Dishes By Emily Huling 0 Comments

Lemon Chicken Orzo Soup – Instant Pot

Lemon Chicken Orzo Soup – Instant Pot

Instant Pot Lemon Chicken Orzo Soup is a light and delicious soup that you can make in minutes. This pressure cooker lemon chicken orzo soup is healthy, with simple ingredients, and is an easy Instant Pot chicken soup.

Ingredients

  • 2 Tablespoon Olive Oil
  • 1 Onion, chopped (about 1 cup)
  • 1-2 stalks Celery, chopped (about ½ cup)
  • 2 Carrots, chopped (about 1 cup)
  • 3 cloves Garlic, minced
  • 2 Chicken Thighs or Breasts, skinless/boneless (cut in larger than bite sized pieces)
  • 1 sprig Fresh Rosemary (about 1½ tsp chopped leaves)
  • ½ teaspoon Kosher Salt (or ¼ tsp table salt) or to taste
  • ¼ teaspoon Pepper
  • 5 cups Chicken Broth, low sodium
  • 1 tsp Lemon Zest
  • ½ cup Orzo Pasta, uncooked

 After Pressure Cooking

  • 2-4 Tablespoons Lemon Juice, fresh (2 T was plenty for us)
  • 2-3 cups Baby Spinach Leaves

 Garnish

  • Grated Parmesan Cheese
  • Lemon Wedges
  • Fresh Parsley

Instructions

  1. Prep all the ingredients before starting to cook the soup. Veggies chopped, etc.
  2. Turn pot on to the sauté setting. When the pot is hot, add the olive oil. Then add the onions and cook, stirring occasionally, until turning translucent.
  3. Add the celery, carrots, and garlic and cook, stirring constantly, for about 20 seconds.
  4. Add the chicken, rosemary, salt & pepper. Stir until chicken is browned.
  5. Add the broth, lemon zest, and orzo pasta. Stir.
  6. Place the lid on and set the steam release knob to the Sealing position.
  7. Press the Pressure Cook or Manual button or dial, then the +/- button or dial to select Soup setting.
  8. When the cook time is finished, do a *Controlled Quick Release of the steam/pressure. *A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
  9. When the pin in the lid drops down, open it and add the lemon juice (start with 2 Tablespoons) and the spinach leaves. Taste and adjust salt, if needed, and add the remaining lemon juice if you want.
  10. Serve hot with lemon wedges, parmesan, or whatever you like.

Note: Recipe from www.simplyhappyfoodie.com by Sandy Clifton

Josmo's Cafe Main Dishes By Emily Huling 0 Comments

Smoky Spinach Chicken Bake

Smoky Spinach Chicken Bake

An easy and flavorful baked chicken dish perfect for a winter dinner. Marinate the chicken ahead of time, top with a wilted spinach mixture, and finish baking with a smoked cheese on top. Delicious!

Ingredients

4 skinless boneless chicken breasts (not too thick)
½ cup honey mustard dressing (I use my homemade honey mustard)
¼ cup dry white wine
½ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon butter
2 small shallots – chopped
3 cloves garlic – minced
4 cups fresh baby spinach
Salt and pepper
¾ cup smoked cheese such as provolone or gouda or Havarti – shredded

Directions

  • Preheat oven to 350 degrees. Line a baking dish with non-stick foil.
  • Stir together honey mustard dressing, wine, and black pepper. Marinate chicken in mixture for about two hours.
  • Prepare spinach topping just before you’re ready to bake the chicken. Heat oil and butter in a skillet. Add shallots and garlic until soft and lightly browned. Salt and pepper to taste. Add spinach and stir constantly until wilted. Set aside.
  • Remove chicken breasts from marinade and place in baking dish. Throw away the marinade. Top chicken with spinach mixture.
  • Bake for about 30 minutes until juices run clear. Top with cheese for the last 5 minutes of baking.

This recipe was adapted from an allrecipes.com recipe.

Brunch By ssadmin 0 Comments

Blueberry French Toast

This is a perfect dish for a weekend crowd. Assemble the dish the night before and refrigerate. Remove from the fridge and preheat the oven when you pour your first cup of coffee. 30 minutes later, put it in to bake. The smell will get your guests out of bed and ready for a feast! While it’s baking, make the fresh blueberry sauce. You may want to double the sauce recipe – it’s that good!

12 slices day-old white bread, crusts removed

2 packages (8 oz each) cream cheese

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup

Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter

·   Cut bread into 1 inch cubes; place half in a greased 13×9 inch x2 inch baking dish.  Cut cream cheese into 1 inch cubes; place over bread.  Top with blueberries and remaining bread cubes.

·    In a large bowl, beat eggs.  Add milk and syrup; mix well.  Pour over bread mixture.  Cover and refrigerate for 8 hours or overnight.

·   Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 30 minutes.  Uncover; bake 25 – 30 minutes longer or until golden brown and center is set.

·    In a small saucepan, combine sugar, cornstarch and water until smooth.  Bring to a boil over medium heat; cook and stir for 3 minutes.  Stir in blueberries; reduce heat.  Simmer for 8-10 minutes or until berries have burst.  Stir in butter until melted.  Serve with French toast.

 

Yield 6-8 servings (1 ¾ cups sauce)

Josmo's Cafe Side Dishes and Salads By Emily Huling 0 Comments

Cheesy Potato Casserole

Cheesy Potato Casserole

Another great recipe from my sister-in-law Tommi. Everyone loves it! It’s easy to adjust it for the number of guests, make it ahead and pop it in the oven when you’re ready.

4 medium baking potatoes
4 tablespoons of butter
Bunch of green onions
1 ¼ cup of freshly-grated Colby Jack cheese – not too fine
Salt and pepper to taste
French’s Crispy Fried Onions

Directions:

  • Bake the potatoes.
  • Chop the green onions.
  • While the potatoes are hot, carefully scrape out the inside of the potatoes. Cut the potatoes into bite-size pieces. Do not mash.
  • Mix the potatoes with the butter, green onions, grated cheese, and salt and pepper.
  • Put the mixture in a greased casserole dish.
  • Top with French’s Crispy Fried Onions.
  • Bake at 350 for 45 minutes. Cover with foil if you don’t want a crunchy top.
Main Dishes By ssadmin 0 Comments

Chicken and Broccoli Braid

“This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center.”

From allrecipes.com submitted by Kelly Grimes

2 cups diced, cooked chicken

meat

1 cup fresh broccoli, chopped

1/2 cup red bell pepper,

chopped

1 clove crushed garlic

1 cup shredded Cheddar

cheese

1/2 cup mayonnaise

 2 teaspoons dried dill weed

1/4 teaspoon salt

2 tablespoons slivered

almonds

1/4 cup diced onion

2 (8 ounce) packages

refrigerated crescent rolls

1 egg white, beaten

 

  • Preheat oven to 375 degrees.
  • In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
  • Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
  • Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Josmo's Cafe Main Dishes By Emily Huling 0 Comments

Chicken, Spinach & Tomato Basil Feta Roll-Ups

Chicken, Spinach & Tomato Basil Feta Roll-Ups

This has become a favorite baked chicken dish in our house. It takes a little time to prepare, but luckily it can be made ahead to be popped in the oven 30 minutes before dinner. It’s easy to cut in half to serve two.

Ingredients:

4 half chicken breasts, pounded to ¼ to ½ inch thickness
2 cups fresh baby spinach – chopped
1 package crumbled tomato & basil feta cheese
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon garlic powder
2 teaspoons Italian seasoning – divided
2 teaspoons lemon juice
2 tablespoons butter, melted
¾ cup Italian breadcrumbs (or breadcrumbs with 1 teaspoon Italian seasoning added)

Directions:

  1. Preheat oven to 350 degrees.
  2. Pound chicken breasts to desired thinness. Set aside.
  3. In a small bowl, mix the spinach, feta cheese, black pepper, red pepper flakes, garlic powder, 1 teaspoon Italian seasoning and lemon juice. Set aside.
  4. Sprinkle the remaining 1 teaspoon of Italian seasoning on the flattened chicken breasts.
  5. Spoon the spinach and cheese filling on to the chicken breasts. Roll up and secure with a few toothpicks. Place chicken breasts in a baking pan lined with non-stick foil.
  6. Brush each rolled breast with butter and then sprinkle on the breadcrumbs.
  7. Bake in a 350 oven for 30 minutes or until internal temperatures tests to 165 degrees.

Serve with a simple pasta side dish and a tossed salad. Serve the chicken rolls on a bed of wilted spinach for a pretty presentation.

Josmo's Cafe Sweet Treats By Emily Huling 0 Comments

Fig Preserves Cake

Fig Preserves Cake

Our fig trees have been overflowing this year from lots of rain and southern summer heat. After making countless batches of my yummy Fig Orange Jam, I needed to branch out. I discovered this Fig Preserves Cake recipe so I could use my homemade fig jam. Win-win! I decided the caramel glaze was over the top, so I didn’t make it. The cake did not need it all! Make the cake a day ahead to enhance both flavor and moistness.

For the Fig Cake:

2 cups flour
1 1/2 cups light brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice (I substituted cloves)
1/2 cup butter (melted)
1/2 cup vegetable oil
3 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves or jam
1 cup chopped pecans

For the Caramel Glaze:

4 tablespoons butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup whipping cream
Dash salt

Make the Fig Cake:

Heat oven to 325 degrees. Generously grease and flour a Bundt cake pan.

In a mixing bowl, combine the flour, brown sugar, baking soda, salt, and spices. Stir to blend thoroughly. Add the melted butter and vegetable oil and beat until blended.

In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended.

Add the buttermilk and vanilla and beat until smooth.

Add the fig preserves and chopped pecans. Stir to blend.

Pour the batter into the prepared baking pan.

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.

Cool the cake in the pan on a rack for 10 minutes. Slide a knife around the sides of the cake to ensure it isn’t sticking, and then carefully invert it onto a cake plate and let it cool completely.

Make the Caramel Glaze:

Combine the butter, brown sugar, granulated sugar, and a dash of salt in a small saucepan.

Place the pan over medium heat and cook for 1 minute, or until bubbling, stirring constantly.

Add the cream to the sugar mixture and bring the glaze mixture to a boil. Continue to cook for 2 minutes, stirring constantly.

Let the glaze mixture cool slightly; drizzle the warm glaze over the cooled cake.

 

From www.thespruceeats.com

Alcoholic Beverage Josmo's Cafe By John White 0 Comments

Josmo’s Cosmos

Josmo’s Cosmos

Combine

16 oz Absolut Citron Vodka

8 oz Hiram Walker (30 proof) Triple Sec

4 oz White Cranberry Juice

Juice of 1 lime

To Serve

Fill shaker with crushed ice and add Cosmos

Allow to sit a few minutes

Shake and serve in a Martini glass with a twist of lemon peel

*Twist the lemon over the glass for an added spritz of flavor