All posts by Karen Docter

Karen’s Killer Fixin’s: Puppy Chow

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PUPPY CHOW.

Despite its name, this snack is NOT for the dogs! <g> As we approach the holiday season, it’s always nice to have a supply of snacks on hand for when those last minute holiday guests stop in for some eggnog. This is a great sweet snack and easy to make. Just be sure to make at least two batches because it will disappear faster than you can say, “The dog’s just snatched the turkey off the table!”

All kidding aside, just a friendly reminder: Keep your dogs and cats healthy this holiday season. Don’t allow them access to chocolates and nuts and other
goodies we all love because many of these flavors, like chocolate, are toxic to our pets!

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 14 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PUPPY CHOW
[9 cups]

 

9 cups Chex [any variety]
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine (do not use spread or tub products, only sticks)
1 tsp. vanilla
1 ½ cups powdered sugar

Measure cereal in a large bowl; set aside.  Microwave chocolate chips, peanut butter and margarine in 1 qt. microwaveable bowl on High, 1 minute.  Stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.  Put into large zipper storage bag.  Add powdered sugar and gently shake until cereal is coated. Spread over waxed paper to cool. Store in airtight container.

Karen’s Killer Fixin’s: Parmesan Cheese Onion Bread

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PARMESAN CHEESE ONION BREAD.

There’s nothing more satisfying than the aroma and taste of freshly made bread! I love onion bread. Add parmesan cheese and I’m in heaven. This is wonderful served hot and buttery alongside a bowl of rich and hearty soup…or spaghetti…or, hmmm, there’s little this bread won’t enhance.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 13 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PARMESAN CHEESE ONION BREAD
[Makes 2 loaves]

 

1 pkg. yeast
¼ cup warm water
1 envelope onion soup mix
2 cups water
2 T. sugar
1 tsp. salt
2 T. parmesan cheese
2 T. shortening
6 to 6 ½ cups flour
cornmeal
7 egg whites with 1 tsp. water

 

Soften yeast in ¼ cup warm water.  Combine soup mix and 2 cups water in covered saucepan.  Simmer for 10 minutes.  Add sugar, salt, Parmesan cheese and
shortening. Stir well.  Cool to lukewarm.  Stir in 2 cups flour and beat.  Stir in yeast mixture.  Add enough flour to make stiff dough.  Knead until smooth.  Place in lightly greased bowl.  Cover and let rise about 1½ hours.  Punch down. Divide in half.  Cover and let rise 10 minutes.  Shape into 2 loaves.  Place on greased baking sheet sprinkled with cornmeal.  Gash tops diagonally.  Cover and let rise about 1 hour.  Bake at 375 degrees for 20 minutes.  Brush with egg white.  Bake 10-15 minutes more until lightly brown.  Let sit on rack until cooled for easier slicing.

Karen’s Killer Fixin’s: Cheddar Cheese & Broccoli Soup

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHEDDAR CHEESE & BROCCOLI SOUP.

We make a lot of soup in our house. It’s warm and satisfying, something to look forward to when it’s especially cold and nasty outside. I have a few family favorites I throw together in a crock pot and I’ll share some of those in the weeks and months to come. However, I’m not always so on the ball (can you imagine?!) and have to wing it on occasion at the last minute. This is a family favorite I can pull together fairly quickly.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 12 recipes and counting with this posting. Hope you find some recipes you like. If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox. If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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CHEDDAR CHEESE & BROCCOLI SOUP
[Serves 4]

4 T. butter or margarine
3 medium carrots, diced
3 celery stalks, diced
1 onion, diced
3 T. flour
1-½ cups chicken stock
2 small bags frozen broccoli, bite sized pieces
8 oz. mild cheddar cheese, grated
2-3 cups milk [depends on preferred thickness]
¼ tsp. cayenne pepper
Salt to taste

Heat butter in large saucepan. Add carrots, celery, and onion. Sauté about 5 minutes, or until softened. Add flour; cook over low heat, stirring constantly, until flour is incorporated into the butter, about 1 minute [makes roué]. Stirring constantly, gradually add stock and then the broccoli. Bring stock to boil and simmer until broccoli is tender, about 10 minutes. Stir in grated cheese, cook over low heat until melted. Stir gently so it doesn’t burn at the bottom of the pan. Do not allow to come to a boil again. Stir in milk, warm the soup over low heat. Season with cayenne pepper and 1 tsp. salt or to taste. Sprinkle each portion with more diced cheese and serve immediately. Serve with hot bread or rolls or breadsticks.

Hints: I’ve been known to add cooked chicken chunks to this recipe, too, because we’re a meat-and-potato kind of family. This basic soup can be adjusted into a number of different soups, broccoli, cauliflower, potato, potato and corn. You can use cooked brats with the potato, and potato and corn, versions. Creativity knows no bounds with this one. One last hint, save/freeze all of your leftover gravies and mashed potatoes and such and throw it into this for an “icebox” soup that utilizes your leftovers.

Karen’s Killer Fixin’s: Cabbage Rolls

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CABBAGE ROLLS.

I love cabbage rolls, especially during the blustery months! This recipe is fairly simple and easy to make. It will take some serious cooking time though to tenderize the cabbage and marry the flavors, so save this one for a wintry day when you can throw it into the oven in the early afternoon. Once it’s in the oven you can just sit back and read a book or play games with the family while the aromas drive you absolutely nuts until you can break out the knives and forks at dinnertime. 🙂

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 11 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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CABBAGE ROLLS
[Serves 4-5]

1 lb. ground beef
3 T. uncooked rice
1 grated onion
½ cup water
½ tsp. salt
12 large cabbage leaves
1 can (8 oz.) tomato sauce
4 T. vinegar
6 T. sugar

Combine meat, uncooked rice, onion, water, salt and pepper (to taste).  Set aside.  Boil cabbage leaves until tender.  Drain.  Divide meat into 12 equal parts.  Roll one meat portion in cabbage leaf.  (Two cabbage leaves if small, just so it’s wrapped all around.) Place seam side down in baking dish.  Combine tomato sauce, vinegar, and sugar.  Pour over cabbage rolls.  Bake, covered with tin foil, at 325 degrees for 3 hours.  Baste rolls with sauce.

[Lightly spray dish with pan coating for easier cleanup.]
[[Serve with hot rolls, French or Italian bread]]

 

 

Karen’s Killer Fixin’s: World’s Best Sugar Cookies

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is WORLD’S BEST SUGAR COOKIES.

I had half a dozen variations of the sugar cookie recipe and threw them all out when I found this one. Yeah, lots of butter and oil but these are the most sinful, melt-in-your-mouth cookies. The recipe makes a LOT. Although, if you fall in love with these as much as I did, you might want to bake two batches!

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 10 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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WORLD’S BEST SUGAR COOKIES
[Makes LOTS]

Cream together:

1 cup powdered sugar
1 cup sugar
1 cup margarine

Add:

1 cup oil
1 tsp. baking soda
2 beaten eggs
1 tsp. cream of tartar
2 tsp. vanilla
1/4 tsp. salt
5 cups flour

Lightly spray cookie sheet with pan coating. Roll into small balls; dip bottom of glass into sugar granules (colored sugars can be used) and press out dough.  Bake at 350 degrees, 10-12 minutes. (NOTE: Can also use nuts or coconut instead of sugar.)

Karen’s Killer Fixin’s: PUFF PASTRY CHICKEN

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PUFF PASTRY CHICKEN.

This to-die-for recipe was given to me by one of my daughters. Not only does it taste like it was prepared by a chef in a fancy restaurant but it’s simple to make. It combines the satisfaction of a homemade pot pie with the elegance of a fine pastry. Serve with your favorite side salad or vegetable.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 9 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PUFF PASTRY CHICKEN
[Serves 6]

3 boneless chicken breasts
1 container spreadable cheese (Rondele or Alloette brand-Garlic and Herb)
dried parsley
1 package Puff Pastry sheets (find them in the frozen section)
1 egg

Thaw the pastry sheets according to package.  While thawing, cut the chicken breasts in half (lengthwise, so that they are the same width/height as before, but thinner)  Salt and pepper them on both sides, and pan fry until cooked through.  Open up the pastry sheets and roll out with a rolling pin.  Cut into 3 even rectangles large enough to wrap a piece of chicken in.  In the middle of each rectangle, put a dollop of cheese spread (2-3 tablespoons worth) and sprinkle with parsley.  Place cooked chicken on top and wrap the pastry around it.  Place on cookie sheet with seam facing down.  Baste with the beaten egg so it shines.  Bake in 400 degree oven about 20-30 minutes until browned.  This makes 6 chicken pastries.

Karen’s Killer Fixin’s: BEEF CHIMICHANGAS

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is BEEF CHIMICHANGAS.

I love Mexican food, and the chimichanga tops my list of favorites. Not only are all of these ingredients generally available in my kitchen, it’s easy to make. Your family will love these.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 8 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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BEEF CHIMICHANGAS
[Serves 4]

1 green pepper (chopped)
1 onion  (chopped)
1 clove garlic (finely chopped)
1 lb. ground beef
½ cup salsa
½ tsp. salt
1 cup refried beans
1 cup shredded Jack cheese
4 10-inch flour tortillas
Canola oil for frying
Salsa
Sour cream
Guacamole

In large sauté pan, cook ground beef, onion, green pepper and garlic for 10 minutes or until beef is no longer pink.  Drain grease from pan, stir in salsa and salt, and cook for 1 minute.  Remove from heat and stir in refried beans and cheese.  Place flour tortillas on flat surface and spoon one quarter of the mixture into center of each tortilla.  Fold in the sides, then fold over the top and bottom to form chimichangas.  (You can weave a toothpick through the flaps to keep them closed.  Otherwise you need to handle them carefully to keep the ingredients from falling out.)  Heat about ½ inch of oil in saucepan over high heat for 5 minutes, or until a tiny drop of water sizzles on the pan.  Place chimichanga in the pan, flap side down, and cook for 2 minutes on each side, or until lightly browned. Remove from pan and drain on paper towels. Continue the process with the remaining chimichangas.  Serve with salsa, guacamole and sour cream.

Karen’s Killer Fixin’s: Poppy Seed Muffins

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is POPPY SEED MUFFINS.

I love this quick, easy and tasty muffin. It satisfies my sweet tooth and I don’t feel deprived if I don’t slather it with butter. Love the crunch of the poppy seeds. It’s a great muffin to throw into the kidlet’s lunchbox, too!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 7 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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POPPY SEED MUFFINS
[Makes 12]

2 cups flour
¾ cup sugar
¼ cup poppy seeds
2 eggs
½ tsp. salt
¾ cup sour cream
¼ tsp. baking soda
1-½ tsp. vanilla
½ cup butter, room temperature

Preheat oven to 375 degrees.  Grease or set liners in muffin tins.  Combine flour, poppy seeds, salt and baking soda in small bowl.  Using electric mixer, cream butter with sugar until thick and light.  Beat in eggs one at a time.  Blend in sour cream and vanilla.  Gradually beat in dry ingredients.  Spoon batter into tins.  Bake until done, about 12 minutes.  Cool 5 minutes in tin on rack. Remove from tin and cool completely.

 

Karen’s Killer Fixin’s: Soy Pot Roast

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers here.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SOY POT ROAST.

Anything you can throw into a crock pot with little effort is great. But it’s the Asian flair of this pot roast that really makes a difference. Slow cooking means the pot roast soaks up the flavor and tenderizes the meat.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 6 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SOY POT ROAST
[Serves 6-8]

4-5 lb. pot roast
½ cup soy sauce
½ tsp. ground (dried) ginger
1 cup sliced celery
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup chopped onion
1 cup sliced bamboo shoots
½ cup dry sherry

Combine ginger, garlic, onion, sherry and soy sauce.  Pour over pot roast.  Cook in crockpot on high 5-6 hours.  Last hour of cooking, add celery, mushrooms,
and bamboo shoots. Serve with cooked brown or white rice.

 

 

Karen’s Killer Fixin’s: Karen’s Easy Chocolate Cake

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers here.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is KAREN’S EASY CHOCOLATE CAKE.

This cake is so chocolaty and moist you almost don’t need to frost it. (I’ve been known not to!) It’s a piece of cake <g> to throw together.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 5 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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KAREN’S EASY CHOCOLATE CAKE
[Makes 9 x 12-inch cake]

Sift together:
3 cups flour
2 cups sugar
1 tsp. salt
1/3 cup cocoa
2 tsp. baking soda

Add:
¾ cup oil
2 cups cold water
2 T. vinegar
1 tsp. vanilla

Mix well and pour into ungreased 9 x 12-inch pan.  Bake at 350 degrees for 30 minutes. Frost when completely cooled.