The Adventures of Kitchen Girl

Salisbury Steaks with Mushroom and Onion Gravy Ingredients: For Salisbury Steaks: 2 pounds ground beef (80/20 mix is best for flavor and tenderness) 3/4 cup seasoned bread crumbs 1 Tablespoon Worcestershire sauce 1 Teaspoon tomato paste 2 teaspoons dry mustard 2 cloves garlic. minced 1/4 cup Italian flat leaf parsley, minced Salt and Pepper to taste For Mushroom and Onion Gravy: 1 pound sliced mushrooms of your choice 1 large yellow onion, diced 1/4 cup pan drippings from Salisbury steaks 2 1/4 cups beef broth 2 teaspoons cornstarch Salt and Pepper to taste Method: Salisbury Steaks: 1: Combine ground beef, bread crumbs, Worcestershire sauce, tomato paste, dry mustard, garlic, parsley and salt and pepper until well mixed. 2: Form into 8 oval patties. 3: Fry over medium heat in a frying pan until cooked through and no longer pink. Remove from pan and place on a plate and cover with foil to keep the patties warm. Discard all but 1/4 cup of...

Cast Iron Skillet Pineapple Upside Down Cake Ingredients: Pineapple layer- 1/2 cup butter 1 cup packed dark brown sugar 1 (20 ounce) can sliced pineapple 7 maraschino cherries Cake layer- 4 eggs 1 cup sifted cake flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup white sugar 1 tablespoon butter, melted 1 teaspoon pure vanilla extract Zest from 1 lemon Method: 1. Preheat oven to 325* F 2. Zest 1 lemon. Set aside. 3. In a 10 inch cast iron skillet, melt 1/2 cup butter on the stove. Remove from heat, and whisk brown sugar into the melted butter. Make sure the butter/sugar mixture is spread around the skillet evenly. Arrange pineapple slices to cover bottom of skillet. Place a cherry inside each pineapple ring. Set aside. 4. Sift flour, baking powder, and salt together. 5. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks f...

Cauliflower "Potato" Salad Ingredients: 1 large head of cauliflower 1 Cup of your favorite mayonnaise (regular or low fat) 1 Tablespoon yellow or Dijon mustard, depending on your preference 1 bunch green onions, chopped 6 hard boiled eggs, chopped 1 1/2 Cups fresh or frozen young green peas (don't use canned, they are too soft) 3/4 Cup finely diced celery 1/2 teaspoon garlic powder salt and pepper to taste Method: 1: Trim cauliflower into florets and steam until barely tender. You do not want your cauliflower mushy. Err on the side of less tender. You want the cauliflower to stand up to mixing with the other ingredients without mashing. 2: Drain florets and rinse under cold running water. Set aside to drain well. 3: Steam or boil the peas until just tender. Do not over cook. Drain and rinse under cold running water. Set aside to drain well. 4: Combine mayo, mustard, garlic powder in a small bowl and set aside. 5: Pat dry the well drained cauliflow...

Ingredients: 1 pound bacon (I love to use thick cut bacon for this recipe) 1.5 pounds ground chuck 1 large onion 1 diced green pepper 1 16 oz. can pork and beans 1 16 oz. can red kidney beans 1 16 oz. can pinto beans 1 8 oz. can lima beans 1 16 oz. can cannellini beans 1 16 oz. can great northern beans 3/4 cup brown sugar 1 teaspoon dry mustard 1/2 cup molasses or maple syrup 1 jar barbecue sauce 1 teaspoon pepper Method: Cut bacon into 1/4" bits; brown in a large skillet. Remove bacon from rendered fat and set aside. In the bacon drippings, saute the onion & pepper until tender. Add the ground meat and brown lightly. Put the meats into the bottom of a crockpot. Add the Pork 'n Beans with the liquid on them. Drain most of the juice off of the remaining cans of beans and add them with the remaining ingredients to the crockpot. Mix all well. Cook on HIGH setting for 1 hour to get well heated through, then lower heat setting to LOW and allow to cook fo...

Mac & Cheese with Ham Casserole Ingredients: 1 Pound Ham, diced small 1 Medium Sweet Onion chopped 2 Cloves Garlic minced 1 teaspoon Olive Oil 1 pound medium sized Pasta Shells 1 pound grated sharp Cheddar Cheese 1 container (16 oz) Small Curd Cottage Cheese 1 Cup finely grated Parmesan 1 container (16 oz) Sour Cream Freshly ground Black Pepper 1 Cup plain Panko Breadcrumbs 3 Tablespoons chopped fresh Parsley 3 Tablespoons Butter, melted Salt and Pepper to taste 1 Teaspoon dry mustard Method: Make sure oven rack is in the lower middle position and heat oven to 350F degrees. Coat 13×9 baking dish or dutch oven with cooking spray. Following package directions, cook entire box of pasta until just tender. While pasta cooks, sauté ham, onion and garlic in olive oil until the ham is browned and the onions are translucent. Mix cheeses and sour cream in a large bowl. Add the ham and onion mixture to the cheese mixture. Add the hot pasta and toss to coat thoro...

Strawberry Poke Cake Ingredients: 1 pkg. (2-layer size) white cake mix 1 cup boiling water 1 pkg. (4-serving size)  Strawberry Flavor Gelatin 1/2 cup cold water 1 tub (8 oz.) Whipped Topping, thawed Method: PREPARE cake batter and bake as directed on package for 13x9-inch baking pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals. STIR boiling water into dry gelatin mix in small bowl 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours. FROST cake with whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator. Kitchen Notes: I like to use double the amount of whipped topping because we like a thick layer. Makes 16 servings

Very Vanilla Cookie Crumble Ice Cream Yield: Approximately 2 Quarts Ingredients: 1 1/2 Cups whole milk 3/4 Cup granulated sugar 3 Cups heavy cream 2 Tablespoons good quality pure vanilla extract 1 Cup Crushed chocolate (Oreo) sandwich cookies (approx. 10 whole cookies) Method: In a mixing bowl, combine the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Pour this mixture into the ice cream machine and churn according to manufacturer's directions. Add the crushed cookies during the last 5 minutes of churning. Serve immediately or freeze.

Ingredients: 1 pound bulk Italian sausage 1 and 1/2 teaspoons crushed red pepper flakes 12 oz package thick sliced bacon, cut into 1/2 inch pieces 1 large onion, diced 1 Tablespoon minced garlic 2 to 3- 26 oz cartons chicken cooking stock 6 large potatoes, cubed 1 cup heavy cream 6 oz bag baby fresh spinach Method: 1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. 2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. 3. Pour the chicken stock into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in th...

Ingredients: For Cookie Dough: 1 Cup softened butter 1 Cup powdered sugar 1 1/2 teaspoons peppermint extract 2 egg yolks 10-15 drops green food coloring 2 1/4 Cups AP flour 1/2 teaspoon baking powder 1/4 teaspoon salt For Cookie Topping: 1 cup dark chocolate chips 3 Tablespoons heavy whipping cream 3 Tablespoons butter 25 Andes Crème de Menthe candies, chopped coarsely Method: 1: Preheat oven to 350* F. 2: Beat 1 cup butter ans powdered sugar in a stand mixer on medium until light and fluffy. Add in peppermint extract, egg yolks and food coloring until well blended. 3: On low speed slowly add in flour, baking powder and salt until well combined. 4: Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press a deep well into the center each cookie with your thumb. 5: Bake 10-12 minutes until set. Reshape wells if needed. Cool 5 minutes before transferring to wire racks. Allow cookies to cool completely before moving to steps ...

Ingredients: 1 Package (that will yield 3 dozen) sugar cookie mix 3 Tablespoons melted butter 1 teaspoon orange extract 1 teaspoon vanilla 1 egg 5 drops yellow food coloring 2 drops red food coloring 12 ounces vanilla baking chips (about 2 cups) Method: 1: Preheat over to 350*F . 2: In a large bowl, stir in all ingredients except baking chips until a soft dough forms. 3: Drop dough onto an ungreased baking sheet by rounded tablespoonfuls about 2 inches apart. 4: Bake for 9-10 minutes until dough is set. Do not over-bake. 5: Cool on baking sheet for 1 minute and then transfer to cooling racks. Makes about 3 dozen cookies.

Ingredients: 14 oz chopped frozen spinach 1- 14 oz can Artichoke hearts 8 oz brick cream cheese 1/4 cup sour cream 1/4 cup mayonnaise 1 teaspoon finely minced garlic 1/2 cup grated Parmesan cheese 1/2 teaspoon red pepper flakes 1/4 teaspoon salt Method: 1: Prepare frozen spinach according to package directions. Once cooled enough to handle, squeeze out excess liquid so that you have moist but not dripping spinach. Set aside. 2: Drain and rinse artichoke hearts. Rough chop into bite sized pieces. Combine with spinach. Set aside. 3: Place cream cheese in a microwave bowl and put into the microwave for 1 minute on high to soften. 4: Add sour cream, mayonnaise, garlic, Parmesan cheese, red pepper flakes and salt to cream cheese. Stir well. 5: Stir spinach and artichokes into the cream cheese mixture. 6: At this point you can either refrigerate until you are ready to serve and heat it later or heat, covered, in the microwave on high for 3 to 5 minutes until hot and ...

Ingredients: 1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) sweetened condensed milk 1 cup semisweet chocolate morsels 1 cup butterscotch chips 1 1/3 cups flaked coconut 1 cup chopped nuts (optional, I don't use the nuts usually) Method: 1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. 2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. 3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. Makes 36 servings (small, as these are very rich)

Caramel Chocolate Macchiato Cookies Ingredients: 2 teaspoons instant coffee granules 1 Tablespoon hot water 1 Pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1/4 cup AP flour 1/2 cup butter, melted 2 teaspoons vanilla extract 1 egg 18 caramels (from a 14 oz bag), unwrapped 2 Tablespoons milk 1/2 cup semi sweet chocolate chips 1 teaspoon butter Method: 1: Heat oven to 375* F. In large bowl, dissolve coffee granules in hot water. Sir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. 2: Shape dough into 1.5 inch balls. On ungreased cookie sheet place balls 2 inches apart. Using thumb, make indentation in the center of each cookie. 3: Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes, remove from cookie sheets to cooling racks. 4: In small microwavable bowl, microwave caramels and milk uncovered on high for 1 minute to 1 minute and 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel in...

Ingredients: 4 very ripe bananas, mashed 1/2 cup creamy peanut butter 3/4 cup sugar 1 egg, beaten 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour Method: Preheat the oven to 350°F. Mash bananas in a large mixing bowl with a fork until fairly smooth. Add in the peanut butter, sugar, egg, and vanilla and combine well. Add in the cinnamon, baking soda and salt and mix again. Lastly add the flour, mix well. Pour the mixture into a buttered 4x8 inch loaf pan. Bake for about 1 hour. When a toothpick inserted into the center of the bread comes out clean, the bread is done. Cool on a rack. Remove from pan and serve! Makes one loaf. Kitchen Notes: If you don't like peanut butter, you can make this into a more traditional banana bread by substituting 1/3 cup melted butter, margarine or applesauce (keeps the bread moist without the added fat) for the PB. Variations my family likes: 1/2 cup of shredded coconut. 3/...

- See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/0 Ingredients: 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the m...

Ingredients: 8 lbs pork shoulder 10 cloves minced garlic 1 teaspoon dried oregano (double the amount if using fresh) 4 packets Sazon Goya (reserve 2 for after cooking) 1 tablespoon Goya Adobo seasoning Freshly ground pepper 2 tablespoon olive oil Method: Pre-heat oven to 350* degrees. In a small bowl, combine olive oil, garlic, oregano, 2 packets of Sazon, Adobo and pepper. Mix well and set aside. With a sharp knife, carefully make deep slits into the pork roast. The more slits you make, the deeper the flavor will penetrate the meat. Place the roast into a deep roasting pan (depending on how fatty your shoulder is, there could be a lot of liquid rendered) Rub the roast with the oil and seasoning mixture, making sure to get plenty of the mix inside the slits. Roast the shoulder, uncovered, in a 350* oven for approximately 6 hours. You want the meat completely tender and falling off the bone. Remove the meat from the pan and pour the rendered liquid (once cooled) ...

King Ranch Chicken Casserole Ingredients: 1/4 cup butter 1 med. green bell pepper, chopped 1 med. onion, chopped 2 cans (10-3/4 oz.) condensed cream of chicken soup 1 can (10 oz.) Ro*tel chopped tomatoes (see notes below) 1 small can chopped green chilies 1 small can chopped black olives 2 cups cubed cooked chicken 18 corn tortillas, torn into bite-sized pieces 3 cups (12 oz) shredded cheddar cheese Sour cream to garnish Notes: Ro*tel tomatoes are chopped tomatoes with green chilies added, if you cannot find Ro*tel, just get regular chopped tomatoes and add another can of green chilies. Method: Preheat oven to 325 degrees F* In a large saucepan, cook pepper and onion in melted butter, until tender-about 5 min. Add soup, Ro*tel, olives and chicken, stirring until well blended. In a 13x9x2-inch baking pan, alternately layer tortillas, soup mixture and then cheese, repeating for 3 layers, ending with cheese. Bake 40 min. or until hot and bubbling. Serves 8

Ingredients * 1 pound sliced mushrooms of your choice (I used cremini mushrooms) * 1/4 cup heavy cream * 5 Tablespoons butter (reserve 1 Tablespoon) * 1/2 cup chopped shallots * 1 cup arborio rice * 1/2 cup white wine (use a dry wine you would like to drink, please!) * 4 cups chicken or vegetable stock * 3/4 cup freshly grated Parmesan cheese * Salt and pepper Method * Prepare the mushrooms by cleaning and slicing. In a small saucepan melt 1 Tablespoon of butter on medium high heat, add the mushrooms and cook until tender. Add 1/4 cup of heavy cream to the cooked mushrooms, stir and set aside. * Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it. * In a 4 quart saucepan, heat 3 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated. * Add the wine. Stir, allowing the rice to absorb the wine. Once the wine is almost completely ab...

*Notes* My Grandmother *always* added in very finely chopped celery to this relish. I still sometimes do as well, but my kids really prefer it without... so when they will be eating it, I leave it out. The celery sounds like a very odd addition, I know... but it adds a very nice crunch to the relish and the celery flavor isn't even noticed. *Ingredients* 1 Large box (6 oz) Orange Jello 1 Large can (20 oz) crushed pineapple in juice 1 Large can (16oz) whole berry Cranberry Sauce 2 stalks celery diced VERY small (optional) 2 cups boiling water *Method* 1: Mix cranberry sauce, crushed pineapple (including the juice) and celery (if using) in a heat proof bowl. Set aside. 2: In a separate heat proof bowl, mix Jello powder and 2 cups boiling water and stir to dissolve. 3: Add Jello mixture to cranberry/pineapple/celery mixture and stir well. Cover and refrigerate overnight. 4: When you are ready to serve, stir Jello mixture well to create a saucy consistency.

Ingredients 1.5 Pounds boneless, skinless chicken breast pieces 1/4 cup grated Parmesan cheese 1/2 cup flour Sea salt Freshly ground pepper 4 Tablespoons olive oil 4 Tablespoons butter (divided) 3/4 cup dry white wine 3 Tablespoons lemon juice 1/3 cup capers in brine (drained) Method 1. Butterfly your chicken breasts and flatten to 1/4 inch thick with the flat side of a meat mallet (if you don't have a mallet, a rolling pin works as well.) I suggest placing the chicken between layers of plastic wrap to flatten, it keeps the mess in check. 2. Rinse the chicken well in water. 3. Mix together the flour, Parmesan, sea salt and pepper in a large, flat bowl. 4. Dredge the chicken in the flour and cheese mix until well covered. Set aside. 5. In a large, heavy bottomed skillet, heat the olive oil and half the butter over medium high temperature. Add chicken pieces and brown well on each side. About 5 minutes per side, but make sure you check that they are cooked th...