Festive Holiday Recipes from the Team at Jo Anne Johnson Real Estate Group
ADB’s Fabulous Green Salad
Grape Tomatoes cut in halves
Mini cucumbers sliced
Sugar Snap Peas cut in thirds
Orange Bell Pepper cut up
Toasted Pine Nuts
Shredded Parmesan Cheese
1 Cup of Olive Oil
1/3 Cup of Red or White Wine Vinegar
2 tsp of Dried Oregano
1-2 Garlic Cloves minced
1 tsp. Salt
½ tsp. Pepper
½ tsp. Mustard Powder
Sweet Potato Gratin with Gruyère Cheese
1½ Cups Heavy Cream
2 Cloves of Garlic, minced
2 pounds Sweet Potatoes, peeled and sliced 1/8-inch thick
1½ teaspoons Chopped Fresh Thyme
1½ teaspoons Kosher Salt
¾ teaspoon Fresh Ground Black Pepper
2 cups shredded Gruyère cheese
- Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9×13-inch shallow casserole dish or gratin dish of similar size and set aside. Stir the cooling cream occasionally to help prevent skin from forming.
- Build the Gratin: In the buttered casserole dish, spread one quarter of the sliced sweet potatoes out in a single, overlapping layer. Sprinkle the potatoes with 1/3 of the salt, pepper, and thyme and then about ½ cup of the grated cheese. Using another quarter of the sliced sweet potatoes, build a new overlapping layer. Again, sprinkle with 1/3 of the seasonings and ½ cup of shredded cheese. Using half of the remaining sliced sweet potatoes, make another layer and sprinkle the last third of the seasonings and another ½ cup of cheese (you should have about ½ cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.
- Cover with foil and bake in the middle of the oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the potatoes are tender when pierced with a sharp knife. You may also place it under the broiler for a few minutes if you wish the top to be a deeper brown. Remove from oven and let cool for 30 minutes before slicing.
Pumpkin Cheesecake with Pecan-Gingersnap Crust
1 3/4 C gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans
3 8oz blocks cream cheese
3/4 C canned pumpkin puree
6 oz melted white chocolate = 1 C white chocolate chips
1 C sugar
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves
Preheat oven to 350. Using 2 large pieces of heavy-duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.
For Crust: Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch. To melt chocolate, place in a microwave-safe bowl and microwave for 30 second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Pour mixture on top of the crust.
Place cheesecake pan inside of a larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches. Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling. When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.
About Jo Anne Johnson Real Estate Group, Compass
Jo Anne Johnson knows The Woodlands real estate market. She has been building her residential real estate business, hyper-focused on The Woodlands, Spring, Magnolia and Conroe, since 2008. Jo Anne and her team credit their success to the ongoing mission of service to their community and the company mantra of: Faith, Integrity, Relationships. Giving back to the community and others who have so graciously supported Jo Anne and her business is engrained in her business model. Helping their clients move forward with the greatest care and expertise drives their business, and is reflected in over 500 HAR 5-Star Client Experience Reviews. The team has consistently ranked in Houston Business Journal’s Top 25 for Small Teams since 2013. Jo Anne Johnson Real Estate Group proudly supports Interfaith of The Woodlands.
25511 Budde Rd., Ste #1701
The Woodlands, TX 77380