Karen's Killer Fixin's

Karen’s Killer Fixin’s: Cabbage Rolls

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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

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

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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

Karen’s Killer Fixin’s: PUFF PASTRY CHICKEN

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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

Karen’s Killer Fixin’s: BEEF CHIMICHANGAS

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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

Karen’s Killer Fixin’s: Poppy Seed Muffins

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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

Karen’s Killer Fixin’s: Soy Pot Roast

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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 Killer Fixin’s: Karen’s Easy Chocolate Cake

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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.

 

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chocolate “Cherry” Fudge

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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 EASY CHOCOLATE “CHERRY” FUDGE.

This “cherry” fudge actually tricks your palate. What’s the trick? I tweaked the fudge recipe on the package of semi-sweet chocolate chips by using almond extract. Blended with the semi-sweet chocolate, it tastes like you’re eating cherry fudge. Although, if I want true chocolate cherry fudge, with yummy cherries inside, I can have that too.  It’s just another tweak to the recipe. I love experimenting!! The basic recipe is fast and easy and the flavor combinations are limited only by your creativity.

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

Happy eating!

Karen

P.S.  We’re at 4 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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EASY CHOCOLATE “CHERRY” FUDGE
[2 pounds]

18 oz. semisweet chocolate chips (@ 3 cups)
1 can sweetened condensed milk (NOT evaporated milk)
dash salt
½ to 1 cup chopped nuts (optional, walnuts or pecans are favs)
1 tsp. almond extract

In saucepan over medium heat melt semi-sweet chocolate chips, sweetened condensed milk, and salt, stirring to prevent scorching.  When fudge is smooth, add extract and nuts and stir.  Pour into wax paper-lined pan.  Press the fudge flat in the pan using lightly-buttered spatula.  Chill in refrigerator until firm.  Pull fudge out of pan and peel off wax paper. Cut into squares and store in air-tight container in refrigerator.

For regular fudge: Add 1½ tsp. vanilla instead of almond extract. You can also use milk chocolate chips in lieu of semisweet chocolate chips.

For coconut fudge: Add 1 tsp. coconut extract instead of almond extract AND ¼ cup shredded, sweetened coconut instead of nuts.

For peppermint fudge: ½ to 1 tsp. peppermint extract instead of almond extract AND ¼ cup chopped peppermint candies or candycanes. Peppermint extract is stronger than many extracts so add extract to taste.

 

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Mexican Chicken Casserole

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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 MEXICAN CHICKEN CASSEROLE.

This filling, delicious casserole was shared with me by a very dear friend. Thanks, Jan!! There’s nothing like chicken, chilis and oodles of melted cheese to make your family and friends happy!

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

Karen

P.S.  We’re at 3 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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MEXICAN CHICKEN CASSEROLE
[Serves 8]

1 cooked chicken (boiled)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
½ can chicken broth (from chicken stock)
1 large onion cut fine
1/8 tsp. Garlic Powder1 tsp. Oregano
1 tsp. Cumin
1 T. Chili Powder
1 can green chili peppers
2 cups grated sharp cheddar cheese
corn tortillas

Tear tortillas into strips.  Cut chicken into bite-sized pieces.  Mix soups, broth, onion and seasonings together.  In casserole dish, layer tortillas, chicken, soup mixture and cheese.  Repeat to top—finish with cheese.  Bake at 350 degrees for ½ -¾ hour.  Can double recipe and freeze one.  Works great!

 

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s…Easy Cheesy Broccoli Chicken & Rice Soup

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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 EASY CHEESY BROCCOLI CHICKEN & RICE SOUP.

We’re heading into the cooler, fall months when we start thinking about making hearty soups to warm up our families. I often have a soup pot on because it allows me to write and read and play with my family and friends without worrying about what to put on the dinner table. I love this recipe for those days when I’ve forgotten to get something started. It really is a quick and easy soup, not to mention scrumptious!  Serve with hot, buttered garlic bread or rolls.

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

Karen

P.S.  We’re at 2 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.  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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EASY CHEESY BROCCOLI CHICKEN & RICE SOUP
[Serves 4]

 

1 skinless chicken or 3-4 chicken breasts, cut into bite sized pieces
4 servings cooked rice
1 stalk celery, diced
2 green onions, diced
1 to 1-½ cups broccoli
1 can cream of chicken soup
1 can cream of celery soup
1 cup chunked Velveeta or processed cheese

In microwave casserole dish with lid, cook chicken in water [½ filled] until done.  Strip off bones if using whole chicken.  Set meat and water aside.  Cook 4 servings of rice as directed on package.  Set aside.  Chop and sauté in butter…celery, green onions and broccoli.

Combine chicken/water with both cans of soup and cheese.  Microwave until hot and cheese is melted.  Mix with vegetables and rice.  Stir together and serve with hot bread or rolls.

Hints: Keep chicken breasts in freezer for 10-minute thaw in warm water if you need a quick last minute meal.  I also keep packages of frozen broccoli and cans of soup on hand.  You can use any cheese; processed cheese melts easiest.  I’ve even used a bit of PepperJack or Havarti for some zip.

 

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