Chef Kathryn's Peach Salad-web
I love cooking with my granddaughter, Cassie during a recent visit. Come and watch as we prepare some of her favorites.

This summer my granddaughter and I prepared a few desserts before I made some pork recipes courtesy of Marina’s Kitchen and Circle B Ranch pork.

Cassie making Brownie

Ingredients

  • 1 box of Chocolate Brownie Mix (We used Betty Crocker Fudge Brownie Mix)
  • 2 eggs
  • ½ cup vegetable oil
  • 3 Tbsp Water

Instructions

  • Preheat oven 350 degrees
  • Add two eggs and beat lightly add oil and water then add the mix slowly if you are not using a mixer mix well and keep adding dry ingredients when smooth pour into a well grease 9×13 pan and bake for 20/25 minutes check with toothpick and when it comes out clean brownies are done.
  • Put brownies aside to cool

Kathryn’s Edible cookie dough

Ingredients

  • ¼ cup sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 ½ cups flour In a Microwave safe bowl (microwave for 1 minute)
  • 1 1/4 cups brown sugar tightly packed
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup semisweet chocolate chips
  • 1 ½ Tbsp milk
  • Sprinkles

Instructions

  • Add butter add brown sugar add sugar mix then add milk, vanilla, salt and then flour use mixer and mix until you have no clumps. Fold the chocolate chips into the mixture. Make a ball with the cookie dough then press down on the brownie square in the center add brownie ball into the center of brownie then take the brownie lifted on the side till you cover the cookie dough, until all the brownies are made into lls with the cookie dough. Then roll until you have balls then dip the balls into melted chocolate and place on parchment paper then place in the refrigerator

Smore cookies – Kathryn Raaker’s Recipe

Ingredients

  • 8 Marshmallows
  • 8 double graham crackers
  • 10 Hershey Chocolate Bars Squares
  • Hershey’s cookies dough

Instructions

  • Use parchment line a cookie pan then place 6 graham crackers on the sheet in rows. Place a graham cracker then top it with chocolate square add marshmallow on top of chocolate and press down a little on the marshmallow then take cookie dough and make a dome on top of each square then when finished put into a 350-degree oven for 10 to 15 minutes cookies will then be done. Let cool and serve

CIRCLE B RANCH PORK PORK LOIN WITH PEACH BASIL BOURBON GLAZE

PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN

Ingredients

  • 4 1/2 tablespoons unsalted butter divided
  • 2 Pork Tenderloins
  • 1 tsp salt and 1 tsp pepper
  • 10 fresh basil leaves
  • 1/4 tsp cayenne
  • 2 shallots-small dice
  • 1/4 cup bourbon
  • 2 large peaches pitted and halved*
  • 1/4 cup of light brown sugar only needed if using fresh peaches

Instructions

  • Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the brown sugar or the peach syrup, cayenne, 1/2 tsp salt, 1/2 tsp pepper and the whole basil leaves. Cook for 1-2 minutes or until the mixture thickens and becomes syrupy. Add in the last Tbsp of butter and stir. If using the canned peaches, add them. Spoon the delicious bourbon glaze over the tenderloin and enjoy!

CIRCLE B RANCH Pork Chops with Peaches and Fresh Basil

PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN

Ingredients

  • 2 bone-in Circle B Ranch pork chops 4-6 oz. each
  • Kosher salt & freshly ground black pepper
  • 2 Tbsp. olive oil
  • 3 peaches pits removed, cut into ¼-inch slices
  • 2 tsp. zest from 1 lemon plus 2 Tbsp. fresh juice
  • 1 tsp. sugar
  • ½ tsp. salt
  • Pinch of dried red chili flakes
  • ¼ cup fresh basil leaves roughly chopped
  • 1 Tbsp. butter

Instructions

  • Season the pork chops generously with salt and pepper. Heat 1 Tbsp. olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145 degrees F on an instant-read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.
  • Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.
  • Place the 2 pork chops on separate plates. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil.
  • Divide the peaches between the two plates of pork chops and then pour the pan juices on top. Sprinkle with the remaining basil.
  • Serve immediately.

This Halloween, Kathryn invited young chef, Carter Eppley and his mother, Sheri, to help her prepare some ghoulish recipes that are kid-friendly as well as fun.

Pumpkin Cheese Ball

Ingredients

  • 16 oz of room temperature Cream Cheese
  • 1 ½ cup of shredded Cheddar Cheese
  • 3 tablespoons of minced onion
  • 2 tablespoons of salsa
  • 2 teaspoons of ground cumin
  • And 1 teaspoon of minced jalapeno. For little kids omit the jalapeno pepper
  • 1 Green Bell Pepper stem

Instructions

  • With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours. Later, unwrap put the Green Bell Pepper stem in the middle of the ball, serve with Black Nacho tortilla Chips.

Notes

Recipe courtesy of Michelle Buffardi from the Cooking Channel

Frankenstein Pasta

Nutrition Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g

Equipment

  • Nutrition
  • Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
  • Blender or Food Processor

Ingredients

  • 1 cup basil fresh
  • 2 cloves garlic- Optional we did not use
  • 1/3 oz (167 kernelpine nuts dried
  • 1/3 cup Parmesan cheese grated
  • 1 dash salt
  • 1/3 cup olive oil
  • 16 oz whole wheat pasta shells
  • 3 medium cucumber
  • 4 oz mozzarella cheese
  • 1 cup black olives canned

Instructions

  • In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
  • Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
  • Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
  • Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.

Notes

Recipe courtesy of Super Healthy kids

Deviled Ham and Eyeball Sandwich

Ingredients

  • 20 Slices white bread Arnold Brick or Sourdough bread
  • 2 cups cooked ham chopped about 8 oz.
  • 1/3 cup Mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp pickle relish
  • ½ tsp Worcestershire sauce
  • 3 dashes hot sauce I omitted the hot sauce
  • Kosher salt
  • 10 pimento-stuffed green olives sliced in half
  • Ketchup for squirting

Instructions

  • Punch out the rounds from the bread using the 2 ½ round cookie cutter.
  • Layout the rounds on a cookie sheet and set aside.
  • Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.

Notes

Recipe courtesy of Jeff Mauro

Spider Bites

Nutrition Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Dish, Side Dish, Snack
Cuisine: American

Ingredients

  • 4 oz pretzel sticks or twists
  • 4 piece Mini Babybel Original Cheese
  • 2 Tbsp mini chocolate chips

Instructions

  • Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick.
    Serve any extra ingredients on the side.

Notes

Recipe courtesy of Super Healthy kids
Prep time 10 minutes Total time 10 minutes

In this show, Kathryn and her friend Terry, prepare some quick and easy meals.

Thai Chicken or Turkey Lettuce Cups

Two cups per person
Servings: 4 servings

Ingredients

  • 3 Tbsp Canola oil divided
  • 3 Tbsp reduced-sodium soy sauce
  • 2 Tbsp light brown sugar
  • 2 Tbsp rice vinegar
  • 8 Butter Lettuce Leaves
  • 1 1/2 cups English Cucumbers chopped and seeds removed
  • 1 lb Ground Turkey or Ground Chicken
  • 1 cup matchstick carrots (You can also coarse grate the carrots)
  • 2 Tbsp Fresh Mint, Parsley, or Cilantro
  • 1/4 cup chopped roasted peanuts (unsalted are best)

Instructions

  • Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
  • Heat remaining 1 Tablespoon oil in a large nonstick skillet over medium heat. Turkey or chicken and cook for 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
  • Place about 3 Tablespoons Turkey or chicken mixture in each lettuce leaf; top evenly with cucumber, carrot. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint, parsley, or cilantro. Top with chopped peanuts.

Notes

Calories 426
Fat 20g
Protein 32g
Carb 24 g
Fiber 7 g
Sugars 13 g
Potassium 45%DV
Sodium 538mg

Pineapple upside down Cake –Miniatures

PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Course: Dessert
Servings: 2 servings

Ingredients

  • 2 tsp Butter melted, divided
  • 2 tsp Brown Sugar
  • 2 Slices canned unsweetened pineapple
  • 2 Maraschino Cherries
  • 1/2 cup All Purpose Flour
  • 3 Tbsp Splenda or sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Tbsp fat-free milk ¼ tsp. vanilla extract
  • 1/4 tsp vanilla extract
  • Dash Ground Nutmeg Optional

Instructions

  • Preheat oven 350°
  • Pour 1 tsp butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
  • In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over pineapple.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.

Notes

Nutrition
8 g fat (5 g sat. Fat)
21 mg chol.
318 mg sodium
53 g carb.
1 g fiber
3 g protein

Kathryn’s Pureed Tomato Soup

MAKES: 4 servings Ingredients:
Course: Soup

Ingredients

  • 2 tsp Canola oil
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 2 14 1/2 oz cans Diced tomatoes Liquid included
  • 1 1/2 cups water
  • 2 tsp Brown Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Dried Basil Substitute: 1/2 cup fresh chopped basil
  • 1/4 tsp dried Oregano you can use fresh oregano –chopped
  • 1/4 tsp coarsely ground pepper

Instructions

  • In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  • Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel. Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls. You can freeze the soup, as well, just make sure it is completely cool before freezing.

Notes

Nutrients
Serving size,  1 1/4 cups,  is 76 calories
2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
2g protein

Beer Cheese Soup- Kathryn Raaker‘s Version

Course: Soup
Cuisine: Comfort Foods

Ingredients

  • 3/4 cup Butter cut into chunks
  • 3/4 cup All-purpose
  • 1 bottle or can Light beer
  • 4 cups Chicken or vegetable broth
  • 3 cups shredded Cheddar cheese
  • 1 cup Parmesan Cheese Shredded Cheese
  • 2 tsp Worcestershire sauce
  • 1 tsp Ground mustard
  • 1/4 tsp of Cayenne Pepper
  • 1/4 tsp of Pepper
  • 1 8 inch Rounded Rye or Wheat Bread – Cut off the top of the round bread and scoop out the Breadthe center as you are using this as a serving bowl for the soup.

Instructions

Roux

  • Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.

Soup

  • Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce. Once all is combined, stir in the cheeses. Continue cooking until cheese is melted. Reduce heat and simmer 10 min. Serve in a Bread Bowl. Will serve 2 to 5 people.

Notes

Rather than getting one round loaf, purchase smaller bread bowls and serve individually.

Wonton Soup

Servings: 1 cup

Ingredients

  • 6 oz bulk pork, turkey or Chicken Sausage Links can be used, just cut out of the skins.
  • 1/2 cup panko bread crumbs Japanese
  • 1 large Egg lightly beaten
  • 2 1/2 Tbsp thinly sliced green onions divided
  • 32 oz carton reduced-sodium chicken broth
  • 1 Tbsp reduced-sodium soy sauce
  • 1 bunch baby bok choy coarsely chopped, (optional - 2 cups fresh spinach)
  • 2 stalks celery thinly sliced.
  • 1 cup uncooked extra-wide egg noodles
  • 1/2 cup Fresh Basil coarsely chopped
  • cup ½coarsely chopped fresh basil

Instructions

  • Combine sausage, bread crumbs, egg, and 2 Tbsp. green onion; mix lightly but thoroughly. Shape into ¾-inch balls.
  • In a large saucepan, bring the chicken broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in the bok choy (or spinach), celery, and noodles; return to a boil. Cook, uncovered, until the meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat and serve delicious!

Notes

Nutrition 1 cup:
234 cal
13g fat ( 4g sat. fat)
83mg chol.
1193mg sod
15g carb. (2g sugars, l g fiber)
14g protein

Kathryn and regular guest Chef, Marty Schultes try out some new gadgets and prepare a couple of party recipes for kids of all ages.

In the second half of the show, Kathryn and Marty make a wonderful Mexican favorite, Beef Empanada Dish for taking to Potlucks. Delicious!!!!

Unicorn Doo Doo Cakes

Cute Party Cakes for Children
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Dessert
Servings: 16 cones

Ingredients

  • 1 Box White Cake Mix Make the cake according to Box directions
  • 24 Flat-bottomed Ice cream Cones May have leftover batter
  • 4 Food Coloring Colors of your choice

Instructions

  • Directions Prepare cake mix according to directions. Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup Fill each cone about 3/4 full of batter, up to first ridge. ... Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes. Cool Completely before proceeding.
    Non iced cupcakes
  • Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.

Empanada Sunburst

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: Mexican
Servings: 12 people

Ingredients

  • 1 Tbs. olive oil
  • 1 medium onion
  • 2 cloves garlic-optional minced
  • 1 medium Bell Pepper Red diced
  • 1 tsp Paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder I used a 1 TBSP
  • 1 6 oz. can tomato paste
  • 1 cup frozen or fresh corn I used fresh corn
  • 1 lb lean ground beef, chicken, or turkey

Pie Crusts

  • 3 cups All Purpose Flour
  • 1 1/2 sticks Butter diced
  • 1/2 cup milk can be lactose free - I use ice water 1/4 cup
  • 1 tsp sugar optional

Instructions

  • Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  • Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  • Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.

The Chef You and I show with host Kathryn Raaker as she welcomes two young chefs, Anabelle and Ady. They share their favorite recipes: Omelet Muffins, Spinach Balls, Strawberry Muffins, Kale chips and Berry Crisp with ice cream.

Omelet Muffins

Ingredients

  • 12 Eggs
  • 1/4 cup Milk
  • choice toppings: Cheddar Cheese shredded
  • Monterey Jack Cheese shredded
  • Feta cheese crumbled
  • spinach
  • bacon cooked, drained
  • Mushrooms Sliced/chopped
  • Green onions sliced
  • Sweet Peppers finely chopped
  • Sundried Tomatoes drained, julienned
  • etc.

Instructions

  • 1. Preheat oven to 350°
  • 2. Beat eggs in bowl
  • 3. Add milk
  • 4. Grease muffin tin
  • 5. Pour eggs in to muffin tin (about ¾ full)
  • 6. Add ingredients of your choice
  • 7. Bake for 20 minutes

Spinach Balls

Ingredients

  • 10 oz package spinach Fresh (chop in Food processor)
  • 2 cup Italian bread crumbs
  • 1 cup Parmesan cheese grated or shredded
  • 1/2 cup melted butter
  • 4 small green onion finely chopped
  • 4 Eggs lightly beaten
  • Salt and Pepper to taste

Instructions

  • 1. Preheat oven to 350
  • 2. In a mixing bowl, mix spinach, bread crumbs, parmesan cheese, butter, green onion, eggs, salt and pepper.
  • 3. Shape the balls into 1 inch balls.
  • 4. Arrange balls in a single layer on large baking sheet.
  • 5. Bake in the preheated oven 10 to 15 minutes until lightly browned.

Kale Chips

Ingredients

  • 1 bunch Kale
  • 1 Tbsp olive oil
  • Seasonings of choice

Instructions

  • 1. Preheat oven to 350°
  • 2. Rinse and dry kale
  • 3. Remove from the ribs and cut into small pieces
  • 4. Place kale in a large mixing bowl and add olive oil.
  • 5. Add seasoning of choice (salt, rosemary, garlic)
  • 6. Toss
  • 7. Spread kale on baking sheet
  • 8. Bake 20 minutes until crispy

Fresh Strawberry Muffins

Ingredients

  • 3 cups purpose flour
  • 1 1/2 cups sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp cinnamon
  • 4 large Eggs room temperature
  • 1 1/4 cups canola or coconut oil
  • 2 1/2 cups fresh strawberries sliced and slightly mashed

Instructions

  • Preheat oven to 425° Combine dry ingredients in large mixing bowl. In a small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined, but do not over beat. Spoon into greased muffin tins until nearly full. Bake at 425° for 5 minutes then reduce heat to 350° and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

Easy Berry Crisp

Ingredients

  • 6-7 cups of your choice of berries
  • 1/4 c granulated sugar
  • 1 tsp. vanilla
  • 3/4 c firmly packed brown sugar
  • 3/4 c all-purpose flour
  • 1 tsp cinnamon
  • 3/4 c rolled oats
  • 1 stick butter cut into pieces, at room temperature, 1/2 c

Instructions

Main

  • 1. Preheat oven to 375°
  • 2. Combine berries, white sugar and vanilla, spread in the bottom of a 9” pie plate or 9x9 baking dish.
  • 6. Sprinkle Topping (Below) evenly over the berries,
  • 7. bake at 375° Bake for 25 minutes or until golden and berries are bubbling. Serve warm with vanilla ice cream on top.

Topping

  • 4. Mix brown sugar, flour, cinnamon and oats together.
  • 5. Using a fork (or pastry blender) cur butter into dry mixtures until well combined.

Kathryn Raaker and her Guest, Jamya prepare some kid-friendly recipes. Kathryn and Jamya prepare a wonderfully moist chocolate cake with white homemade icing with miniature chocolate chips. Jayma also prepared her favorite chicken quesadillas. Kathryn shared her homemade salsa to top it off.

Jamya Chocolate Chip Cake & Cream Cheese Icing

Course: Dessert

Ingredients

Cake

  • 1 box Betty Crocker Chocolate Fudge Super Moist Cake
  • 3 Eggs
  • 1/2 cup Oil
  • 1/4 cup water

Icing

  • 8 oz cream cheese room temperature
  • 4 oz Cool Whip
  • 1 cup Confectioners Sugar
  • 1 cup miniature Chocolate Chips

Instructions

  • Bake in 13x9 pan for 30 to 35 minutes or until a tooth pick inserted comes out clean – Let cool for at least 45 minutes then spread with cream cheese frosting and serve.
  • Soften 8 oz of cream cheese in a bowl then add cool whip and confectionary sugar and mix medium speed until blended well and fluffy then ice a cool cake. Sprinkle Chocolate Chips over entire cake.
  • Mix on medium speed or beat vigorously by hand 2 minutes pour into greased Pan

KR-Salsa

Course: Appetizer, Side Dish
Cuisine: Mexican

Ingredients

  • 1 14.5 oz can Petite Diced Tomatoes & Green Chilies
  • 2 tablespoons Jalapeno Peppers chopped
  • 1/2 yellow onion chopped fine
  • 3 Tbsp Lime Juice
  • 1/2 cup Cilantro Fresh, chopped
  • Salt & Pepper to taste

Instructions

  • Add all ingredients to a small mixing bowl stir and refrigerate for at least 15 minutes or more. Make the night before for better flavor Serve with Quesadillas

Jamya Chicken Quesadillas

Course: Main Dish
Cuisine: Mexican

Ingredients

  • 2 cups Cooked Chicken Chopped (Rotisserie or baked)
  • 4 Soft Taco’s
  • 8 oz bag Mexican Blended Cheese
  • 1 cup sour cream
  • 3 Tomatoes Chopped fine
  • 1 can Jalapeno chopped
  • 1 jar Salsa (Kathryn’s Homemade Salsa Recipe)

Instructions

  • Warm the Soft Taco’s – in frying pan or Quesadilla Maker Put soft taco’s in pan or Quesadilla Maker Place Cheese on top of taco and add chopped chicken Heat until cheese is melted and serve with salsa, sour cream and guacamole.

Wonderful tasty variation of Meatless Pasta great lunch or entree!

 

Tuna Pasta with Tomato Sauce

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Minced Garlic
  • 1 29 oz Diced tomatoes
  • 2 29 oz Tomato Sauce
  • 2 Large Cans Tuna- Water Packed
  • 1 1/2 Tablespoons ground pepper
  • 1 1/2 Tablespoons Oregano
  • 1 1/2 to 2 Tablespoons basil leaves or ground basil
  • 1 Medium Onion -Chopped finely
  • 1 1/2 Tablespoons Minced Garlic
  • 3 Medium Bell Peppers ,Red, Green, Yellow If you do not have three colors then use 2 green peppers
  • 1 12 oz Package of Tri-Colored Routini
  • 1 12 oz Package of Campanella Pasta
  • 12 Ritz Crackers-Crushed

Instructions

  • Heat Large Pan on top of Stove on medium add Olive Oil, Garlic, Onion, pepper, diced tomatoes let sizzle then turn down to simmer and stir let it simmer for about 5 minutes then gradually add the dry ingredients and simmer for 15 minutes. Drain Tuna and add to Sauce stir until there are no clumps about two minutes. Simmer for about 2 minutes and add pasta to sauce and stir. Add Dozen Crushed Ritz Crackers to the sauce. Serve with Romano Parmesan Cheese.
  • Fill large pan with at least 8 quarts of water boil the water then add all dry pasta and cook pasta till minute less that directions on box. Drain Pasta.

Tuna Pasta with Tomato Sauce

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Minced Garlic
  • 1 29 oz Diced tomatoes
  • 2 29 oz Tomato Sauce
  • 2 Large Cans Tuna- Water Packed
  • 1 1/2 Tablespoons ground pepper
  • 1 1/2 Tablespoons Oregano
  • 1 1/2 to 2 Tablespoons basil leaves or ground basil
  • 1 Medium Onion -Chopped finely
  • 1 1/2 Tablespoons Minced Garlic
  • 3 Medium Bell Peppers ,Red, Green, Yellow If you do not have three colors then use 2 green peppers
  • 1 12 oz Package of Tri-Colored Routini
  • 1 12 oz Package of Campanella Pasta
  • 12 Ritz Crackers-Crushed

Instructions

  • Heat Large Pan on top of Stove on medium add Olive Oil, Garlic, Onion, pepper, diced tomatoes let sizzle then turn down to simmer and stir let it simmer for about 5 minutes then gradually add the dry ingredients and simmer for 15 minutes. Drain Tuna and add to Sauce stir until there are no clumps about two minutes. Simmer for about 2 minutes and add pasta to sauce and stir. Add Dozen Crushed Ritz Crackers to the sauce. Serve with Romano Parmesan Cheese.
  • Fill large pan with at least 8 quarts of water boil the water then add all dry pasta and cook pasta till minute less that directions on box. Drain Pasta.

Recipe Courtesy of Science Lab Soup by Good Housekeeping Junior Cookbook

Hearty Tomato Soup

Servings: 6 servings

Ingredients

  • 1 Tbsp olive oil
  • ¼ cup onion, chopped Calls for 1 onion – I reduced it
  • 1 carrot, peeled chopped
  • 1 stalk celery chopped
  • 2 Tbsp Basil Finely chopped
  • 2 cloves garlic minced, optional (I omitted)
  • 2 14 oz cans Diced tomatoes
  • 1 16 oz carton Chicken Broth

Instructions

  • In a Dutch oven, pour olive oil and heat up the pan then add chopped onion, chopped carrot, chopped celery, basil. After browning add tomatoes and chicken broth and bring to a boil and cook for about 10 minutes. Using either an Emersion Blender* or food processor, emulsify for about two minutes. (You can also use a blender, remembering to blend in batches, otherwise, the top will blow). Lastly pour into bowls and serve with crackers and apple slices for dessert

This recipe can be found in the New Betty Crocker Cookbook

Kathryn's Rainbow Fruit Pizza

6 large fresh strawberries 4 ounces canned mandarin oranges 2 kiwis -sliced
Course: Dessert

Ingredients

  • 1 package Pillsbury Crescent Dough Sheet (Alt: 1 10 in flour Tortilla)
  • 8 ounces Light Cool whip
  • 6 large fresh strawberries 6 large fresh strawberries 6 large fresh strawberries
  • 4 ounces canned mandarin oranges drained
  • 2 kiwis Peeled and sliced
  • 1/3 cup Fresh blueberries
  • 1/3 cup Fresh blackberries
  • 35 Green Grapes Cut in half

Instructions

  • Preheat oven to 375° F. On a lightly greased baking sheet, gently roll out the Crescent Seamless Dough Sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking. Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature. * While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half cross-wise to form half moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside. Spread the Cool Whip over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a “stripe” of oranges, then kiwis, then blueberries, ending with the blackberries as the lower-most stripe. Serve immediately or refrigerate for up to a few hours. Slice and serve.

Notes

*We used a flour tortilla that we toasted in the oven for 2-3 min until lightly browned. We also left it in the circular shape.