The Adventures of Kitchen Girl

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...

Ingredients * 1 pound asparagus * 4 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 asparagus by breaking off the last inch of the spear, this is to get rid of the tough parts. Cut into 1 inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 4 minutes. Remove the asparagus pieces and place into ice water. This will stop the cooking process and keep it's beautiful green color. Drain 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, al...

Ingredients: 1/4 cup olive oil 1/4 cup chopped fresh mint 4 large garlic cloves, minced 2 teaspoons salt 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper Lamb Loin Chops or Center Cut Pork Chops Fresh mint sprigs Method: Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of chops. Let stand 20 minutes. Grill or broil chops to desired taste.

1 Red Onion; finely chopped 1 Sweet Red Pepper; finely chopped (Red Bell) 1 Green Bell Pepper; finely chopped 1 Tomato; seeded and finely chopped 1 clove garlic; finely minced 1 Tablespoon flat-leaf parsley; finely chopped 1/2 cup Olive Oil 1/4 cup Red wine vinegar salt and pepper to taste Mix all of the ingredients together and serve. I enjoy this sauce as fresh as possible but if you would like to let the ingredients steep for a while then go for it.

Ingredients: 1/2 cup margarine 1/2 cup Natural Peanut Butter 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 bag chocolate "kisses" - unwrapped Method: In a large mixer bowl, beat margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the sugars and beat until fluffy. Add egg, milk, and vanilla. Beat well. In a mixing bowl, stir together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about one hour for easier handling. Preheat oven to 375° F. Shape dough into one-inch balls. Roll in additional granulated sugar. Place about two inches apart on ungreased cookie sheets. Bake about 10 to 12 minutes, or until edges are firm. Immediately press a chocolate ...

LOADED BAKED POTATO SOUP Ingredients 5# Russet Potatoes 1# Bacon 1 Large Onion, chopped 2 cans Cream of Celery soup 1 Stick of butter or buttery spread 1 cup Sour Cream Heavy Cream (or milk, or condensed milk, depending on your preference) Fresh Chives, chopped Salt and Pepper Preparation Wash, peel and cube potatoes and boil in salted water until fork tender. Fry bacon, drain and crumble into very small pieces. Reserve some of the rendered fat to saute the onions. Saute onions until carmalized. Mash 2/3 of the potatoes with butter, add the cans of undiluted cream of celery soup while mashing. Add sour cream. Add the remaining 1/3 of cubed potatoes, bacon, onion and chives. Stir and if needed, add the heavy cream or milk to thin the soup to the desired consistency. Salt and pepper to taste. Reheat soup until hot. Serve. Makes 6 dinner main dish sized servings.

Mmman’s Sandwich 2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized 1 large onion OR 2 small/medium onions 4 French/Deli rolls Butter, man Lawry’s Seasoned Salt Worcestershire Sauce Tabasco -Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. -Slice cube steak against the grain. Season with Lawry’s. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine. -Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!