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 KITTY FAVORITE RECIPES

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KITTY'S HOP SHOP
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Posts : 401
Join date : 2013-07-28
Age : 63
Location : ZAVALLA TEXAS

PostSubject: KITTY FAVORITE RECIPES   Wed Jul 25, 2018 4:00 pm

          RECEIPES




1. JALAPENO CORNBREAD POPPERS


12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine


Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside. In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar. Fill each Jalapeno half with some batter! Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!




2.Crunchy honey garlic pork chops:
And you can use chicken


Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops


Glaze:
1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter


Whisk the eggs and 4 Tbs. water together in a shallow dish.


Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.


Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.


Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.


Saute the garlic a little in the butter.


Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.


Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.






3. SOUTHERN FRIED CORN
This easy fried corn is made with fresh corn kernels, butter, optional sugar, and seasonings. A little bacon grease can be added for more flavor.
Cook Time: 20 minutes


Total Time: 20 minutes


Ingredients:


2 cups fresh corn kernels, about 6 ears
2 tablespoons butter, or use part bacon drippings
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
sugar, optional
Preparation:


In a heavy skillet, heat butter over medium-low heat until foamy. Add the fresh corn kernels; cook for 15 minutes, stirring frequently. Lower heat if necessary to keep butter from burning. Sprinkle with the salt and pepper. Taste and adjust seasoning, and add about 1 teaspoon of sugar if desired. Serves 4.




4. Jalapeño Popper Dip ~ everyone will ask for your recipe!


6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion


Topping:


1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.


Combine all of the ingredients into a medium bowl. Stir well.


Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.


Combine the topping ingredients and sprinkle all over the top of the dip.


Bake the dip for 20-30 minutes or until bubbly.






5.Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce


Ingredients:
1 lb. SAUSAGE, uncooked (you can use regular or hot)
8 oz. CREAM CHEESE, softened
1 1/4 cups BISQUICK BAKING MIX
4 oz. CHEDDAR CHEESE, SHREDDED


Directions:
Preheat oven to 400°.


Mix all ingredients until well combined. Roll into 1 inch balls.


Bake for 20-25 minutes or until golden.




6.Louisiana Crawfish Casserole


1 lb crawfish tail
1 (10 3/4 ounce) can French onion soup 
1 (10 3/4 ounce) can cream of mushroom soup 
1 (10 ounce) can Rotel tomatoes & chilies
1 1/2 cups uncooked rice 
1/3 cup butter, melted 
1/4 cup chopped bell pepper
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
1 cup chopped celery
salt and pepper 
1/2 cup grated monterey jack cheese
1 cup grated cheddar cheese
Directions:
Mix all ingredients except cheeses and pour into a large greased casserole.
Cover and bake at 350 degrees for 45 minutes.
Uncover and sprinkle cheeses over casserole.
Return to oven and bake for 15 minutes more.








7. Coca Cola Cake
1 3/4 cups sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon (Optional) (I think the cinnamon brings out the chocolate flavor even more)
1 cup butter or margarine or two sticks or 16 tablespoons
1 cup coca cola (I always use regular coke and have not tried it with any other kind)
3 tablespoons 100% pure cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
2 eggs, beaten
1 teaspoon vanilla extract


Combine sugar, flour and cinnamon in a large bowl and mix well using a wire whisk. Combine butter, coca cola and cocoa in a pot on the stove and bring to a boil stirring often. Remove from heat and pour over flour mixture. Mix with a spoon. Mix buttermilk and soda together and pour into cake mixture. Add marshmallows and continue stirring.(Your marshmallows will not melt) Add in eggs and vanilla extract. Pour into a sprayed 9 x 13 inch pan and bake in preheated 350 degree oven for 30 to 35 minutes, testing for doneness. Frost.


Frosting for Coca Cola Cake


1/2 cup butter or margarine or 1 stick or 8 tablespoons
3 tablespoon 100% pure cocoa
6 tablespoons coca cola
1 (1 pound) package powdered sugar ( Note: 1 pound of unsifed powdered sugar= about 4 1/4 cups. 1 lb. of sifted powdered sugar = about 4 3/4 cups. I used 4 cups of unsifted powdered sugar and it worked fine in this frosting)
1 teaspoon vanilla extract
1 cup pecans or nuts of your choice(Optional)


Bring margarine, cocoa and coca cola to a boil on top of the stove. Remove from heat and add vanilla and powdered sugar until frosting is of spreading consistency. You can either stir in nuts or sprinkle on top of the cake. Spread over hot cake.








8.Bacon Wrapped Smokies with Brown Sugar and Butter


Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Smokies(small sausages)
1 stick Butter
2 cups Brown Sugar


Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
I guarantee if you make these, they will be gone! I made them for a gathering and everyone just kept eating them, and eating them …




9.Loaded Potato and Chicken Casserole
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce


Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion


Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. 






10.Chicken bombs
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar
cheese
salt and pepper to taste
1 cup BBQ sauce (I look for low sugar -- always )
Directions:
1.) Slice chicken breasts in half WIDTH
wise (Each half will make 1 Chicken
Bomb). Place between two pieces of
wax paper and pound to 1/4 inch
thickness. *A rolling pin also does the
trick. Season each with salt a pepper.
2.) Slice jalapeños in half LENGTH wise
and remove seeds, ribs, and the end
with the stem.
3.) In a small bowl, mix your softened
cream cheese with your grated colby
jack.
4.) Fill each jalapeño half with about 1
Tbs cheese mixture. (Sometimes I use
more)
5.) Place 1 jalapeño half at the end of
each pounded breast piece. Roll over
and together. *It doesn't always close
the way you think it should. No worries!
The bacon will pull it all together.
6.) Wrap each breast piece with 2 slices
of bacon. I do 1 at a time (obviously),
and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all
comes together in the cooking process.
I promise you do not need toothpicks!
7.) Preheat your grill to 350 degrees.
Cook over indirect heat for 20-25
minutes; turning every 4-5 minutes.
Baste chicken with BBQ sauce each time
you turn it. Giving it one final basting
right before it's done. Chicken is ready
when it reaches an internal temp of 165
degrees. If you don't have a meat
thermometer, pierce chicken with a
fork. If juices run clear, it's done!
*Makes 10 Chicken Bombs
To Bake: Bake, uncovered, at 375
degrees for 30 minutes. Basting with
BBQ sauce a few times during cooking.
Baste once again when finished, and
place under broil setting for a few
minutes so bacon can crisp completely.




11.Chili Dog Chili


2 pounds ground beef
1/2 cup chopped onion
1 1/2 cups ketchup
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup prepared yellow mustard
1/2 teaspoon celery seed
3/4 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 tsp of chili powder


Directions


Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. 
Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard and chili powder. 
Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before 
serving




12.Mexican Stuffed Shells


Yield: 16 shells


Ingredients


1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream


Instructions


Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa




Crescent Burgers
1 lb hamburger meat
2 cups shredded cheddar cheese
couple drop of Worcestershire sauce
1 1oz. pkt dry onion soup mix (28g) I think is the one they are talking about.
1 roll of crescent rolls
1 tsp pepper
Preheat oven to 350*
Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.
These were a HUGE hit with my hubby and daughter...and super easy and fast for a quick dinner!13.




14.Dr. Pepper Pulled Pork in the Slow Cooker
I of course will try it with Diet Dr. Pepper Smile


2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper 
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper 
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice


Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).


Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour. 


Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!








15.Cracker Barrel chicken n' dumplins


Ingredients:
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 Cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed) 
2 quarts Chicken Broth
3 cups Cooked Chicken


Preparation Instructions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.


Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.


Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.


Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. 


To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!




16.Texas Trash Warm Bean Dip


1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded




DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.


Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.


Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips. 






17.•Cheesy Pepperoni Twist Rolls Recipe!


I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination!


Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine


Ingredients:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely


Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.


Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.


Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.


Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).


Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).


Make sure you allow your pepperoni roll to cool completely before slicing and serving it.




18.Ruth Chris' Au Gratin Potatoes!!!!!


Ingredients:
- 3 to 4 medium russet potatoes, peeled
- 1 cup heavy cream
- 1/2 cup milk
- 1 1/2 tablespoons flour
- 1 large clove garlic, pressed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter, softened
- 1 1/2 cups grated Cheddar cheese
- 1 teaspoon finely chopped fresh parsley


Directions:
1. Preheat oven to 400 degrees F.
2. Cut the potatoes into 1/4-inch slices, then quarter each of those slices.
3. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined.
4. Coat the inside of a large baking dish with the softened butter.
5. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times.
6. Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top.
7. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.
8. Sprinkle the parsley on top and serve.




19.Groundmeat Stuffed Bell Peppers


6 bell peppers, cleaned & hollowed, color is your choice
1 lb. ground beef, lean
1/4 cup onion, diced
2 tsp. Beazell's Cajun Seasoning
1 Tbsp. water
1 cup rice, cooked
2 cups tomato sauce
1 cup shredded cheddar or mozzarella cheese


Preheat the oven to 400 degrees.


Prepare your bell peppers by cutting off the tops and hollowing them out. Bring a large pot of water to boil. Place each pepper in the boiling water for only about 5 minutes to soften them up. Do not overcook the peppers or they will get mushy and not stand up correctly. Once they are softened slightly, immediately take them out and place them in a bowl of cold water to stop the cooking process. Set aside.


Brown your lean ground meat (there shouldn't be any oil, but if you do, drain it.) Add the onions and Beazell's Cajun Seasoning and cook down until the onions are wilted. I add about a tablespoon of water while I am sweating my onions. When all liquid is cooked out and onions are wilted nicely, incorporate the rice into the ground meat. Then add your tomato sauce and mix well. Take off heat.


Stand each pepper in a large baking pan. Begin spooning your ground meat mixture into each pepper. You might have a little mixture left over and I use this around the base at each pepper to help them stand. Cover your dish with tented foil and bake for approximately 15 minutes. Remove the foil and top each pepper with your shredded mozzarella cheese and bake uncovered for about 5 minutes or until cheese is melted.




20.Restaurant Style Salsa


Ingredients:
1 can (28 Ounce) Whole Tomatoes (drained)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild
¼ cups Chopped Onion
1 clove Garlic, Minced
1/4 teaspoon Sugar
¼ teaspoon Salt
3/4 cups Cilantro, finely chopped
1 1/2 TB fresh lime juice
If you like your salsa spicy throw in:
1/2 to 1 Jalapeño, chopped fine
1/4 tsp ground cumin


Instructions:
Combine all of the ingredients in a blender or food processor. Blend until you get a nice consistency. I blend mine for about 10-15 seconds. Refrigerate salsa for at least an hour. Serve with tortilla chips.




21.OMG, I AM IN LOW CARB HEAVEN WITH THIS ONE!!!! YUMMMY!!! 


Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts: SHARE SO THIS SAVES TO YOUR TIMELINE!!!


1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked


Directions:


Pound out Chicken breast so it is about 1/4" thick.


Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.


Roll CHicken breast up to conseal cream cheese.


Wrap partially cooked bacon around chicken breast and secure with toothpick.


Place on baking sheet and back for about 30 minutes at 375.


Broil for about 5 minute to crisp bacon.






22.SLOW-COOKER SALSA CHICKEN!


Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.




23.Lynn's Stuffed Jalapeños! This is my best friend's recipe that is a family favorite of ours. Only 4 ingredients, LOW CARB, and delicious!!! These are gone in 10 minutes at any get together I take them to... they are seriously that good. Smile 


Ingredients:
1 lb ground HOT sausage 
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese


Directions: Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (I always cook mine on my large bar pan). 




24.Mexican Stuffed Shelly Keck




Ingredients


1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream


Instructions


Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa. (16 shells)






25. CINNAMON ROLL CAKE:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted


Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon


Directions:
Mix everything together except for the butter. Slowly stir in the 
melted butter and pour into a greased 9x13 pan. For the topping, 
mix all the ingredients together until well combined. Drop evenly
 over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.


Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla




Loaded Baked Potato & Chicken Casserole 


Ingredients


2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion






4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste




3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage (Eckrich is my favorite brand)
1/8 teaspoon paprika




Rotel Chicken Mexican Casserole


3 split fryer breasts cooked and cubed
1 bag of tortilla chips crushed
1 can of Rotel
1 can Cream of Chicken soup
1 small can of chopped green chiles
1 lb of Velvetta or American Cheese




Potato Sausage Stuffing
1 pound lean pork sausage
 2 potatoes, peeled and diced
 1 1/2 cups chopped celery
 3/4 cup diced sweet onion
 3/4 cup butter
 9 cups soft bread cubes
 1/2 teaspoon dried thyme
 1/2 teaspoon ground sage
 1 teaspoon salt
 1/4 teaspoon ground black pepper
Directions


Preheat oven to 350 degrees F (175 degrees C).
Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
Bake stuffing in a covered casserole dish for 40 to 50 minutes.




Cheese's Baked Macaroni and Cheese
1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
 1 (8 ounce) package elbow macaroni
 1/3 cup butter
 1 small onion, chopped
 3 tablespoons all-purpose flour
 2 cups milk
 1 (10 ounce) package sharp Cheddar cheese, cubed
 salt and ground black pepper to taste
 1 cup dry bread crumbs, or more as needed
Directions


Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.




Mexican Chicken
Ingredients--
2 pound boneless chicken breast
1 package taco seasoning
salt to taste
1 10 oz can enchilada sauce
1 cup cheddar cheese, shredded
6 green onions, chopped


Directions--
1. Rinse chicken. Pat dry. Cut chicken into cubes and place in bowl.
2. Sprinkle taco seasoning and salt to taste over chicken and mix by hand.
3. Saute chicken in skillet until done.
4. Add enchilada sauce and stir well.
5. Pour chicken mixture into greased 9 x 13 baking dish.
6. Sprinkle cheese over top and Bake at 350 for 10-20 minutes until bubbly.
7. Scatter green onions over top.
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PostSubject: Banana pudding    Fri Aug 10, 2018 3:41 pm

Old Fashioned Banana Pudding
Ingredients:
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (NOT skim)
4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
1 box vanilla wafers
1 teaspoon Vanilla extract
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)


Meringue:
4 egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract


Instructions:
Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.


Combine sugar, flour and salt in a bowl, and mix well. Set aside.


In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat.


Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.


Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.


Bake until meringue browns, 12 to 15 minutes. Old
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