Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Layered Éclair

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Following_RecipeSMALLER   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 LAYERED ÉCLAIR!

Who’s ready for something decadent and yummy? Me! Me! This is such a treat and so easily made. Change up the flavored puddings for variations on this fun dessert.

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

Karen

P.S. We’re at 136 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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LAYERED ÉCLAIR
[Serves 8]

1 cup milk
1 small box French vanilla instant pudding
1 carton (8 oz.) whipped topping, such as Cool Whip, defrosted if frozen
½ box graham crackers
1 cup milk chocolate frosting, room temp

Mix milk and pudding in medium bowl.  Stir in whipped topping and set mixture aside.  Arrange a single layer of graham crackers in bottom of 8-inch square glass baking dish.  Spread about 1 cup of pudding mixture over crackers.  Top with another layer of crackers and another layer of pudding mixture.  Continued layering until all pudding mixture is used.  Top with a final layer of crackers.  Spread chocolate frosting over top layer of crackers, spreading all the way to edges.  Cover with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, before serving.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Pepper Pot Stew

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Following_RecipeSMALLER   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 PEPPER POT STEW!

 I love a peppery beef stew. This one isn’t made in a crock pot but it’s still tender and delicious!

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

Karen

P.S. We’re at 135 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PEPPER POT STEW
[Serves 6-8]

2 lb. lean stewing beef
1 cup sliced carrots
¼ cup flour
1 onion, chopped
2 T. oil
1 lg. potato, diced
3 cups beef stock
½ tsp. black pepper
1 ½ tsp. salt
2 T. parsley, chopped
mushrooms

Cut beef into 1” cubes.  Cover with flour and brown in hot oil. Add salt and stock and cook, covered about 2 hours until meat is tender.  Add vegetables, pepper, and parsley and cook until vegetables are tender.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Oriental Steak

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Following_RecipeSMALLER   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 ORIENTAL STEAK!

With the holidays behind us, I know I’m ready for a hearty beef dish. This steak is savory and comforting in cold weather.

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

Karen

P.S. We’re at 124 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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ORIENTAL STEAK
[Serves 8]

2 lb. round steak, cut in strips
4 T. butter
2 cans cream of mushroom/or celery soup
½ cup water
¼ cup soy sauce
1 tsp. garlic salt
¼ tsp. pepper
2 cups sliced celery
1 cup chopped onion
2 cups green peppers
3 cups instant rice
2 T. slivered almonds
18 whole almonds
6 sprigs parsley

Brown steak in butter quickly.  Add water, soup, garlic salt, pepper and soy sauce.  Bring to boil and simmer until tender, 10-15 minutes.  Add celery, chopped onion, green pepper and cook about 5-10 minutes.  Prepare rice and arrange on serving dish.  Pour steak mixture over rice and garnish with almonds and parsley.  Put slivered almonds over the steak mixture and arrange the whole almonds a few inches apart on the outside ring of rice.  Arrange parsley on dish outside the ring of rice.  Cooking time-1 hour.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Turtle Cheesecake Bars

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Following_RecipeSMALLER   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 TURTLE CHEESECAKE BARS!

Christmas may be behind us but there are still reasons to celebrate the holidays with New Year’s parties to enjoy. This recipe is great for parties, easy to pull together, and yummy! Who can resist the unique flavor of Turtles and cheesecake?  It’s up to you whether you call it a cookie, a bar, or a pie!

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

Karen

P.S. We’re at 123 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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TURTLE CHEESECAKE BARS

[Makes 1 dozen bars]

1/3 cup caramel ice cream topping
¼ cup semisweet chocolate chips
¼ cup pecan pieces
1 frozen regular piecrust
1 pkg. (8 oz.) cream cheese, softened
1 egg
¼ cup sugar

In small bowl, combine caramel topping, chocolate chips and pecans.  Spread in bottom of frozen crust.  In small bowl, beat together cream cheese, egg and sugar until smooth.  Gently spread over caramel mixture.  Bake in preheated 400 degree oven on preheated baking sheet 25-30 minutes.  Cool completely.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Frozen Caramel Hot Chocolate

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Following_RecipeSMALLER   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 FROZEN CARAMEL HOT CHOCOLATE!

With the arrival of winter, many of us began making hot chocolate to warm our spirits and bodies. Now that Christmas is right around the corner I know I’m ready to explore new variations of this heartwarming drink.  This recipe fills both needs! Yummy. Warm.  Special. Impress your tastebuds with this fun version of hot chocolate!

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

Karen

P.S. We’re at 122 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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FROZEN CARAMEL HOT CHOCOLATE [Serves 6-8]

8 oz. semisweet chocolate, coarsely chopped
½ cup sugar
½ cup unsweetened cocoa powder
2 cups whole milk
½ cup caramel sauce, warmed
1 cup heavy cream
2 tsp. powdered sugar
4 cups ice cubes

In small saucepan, combine chocolate, sugar, and cocoa powder.  Whisk in 1 cup milk and cook over medium heat, whisking constantly, until smooth, about 4 minutes.  Remove from the heat, whisk in remaining 1 cup of milk and refrigerate for 1 hour.  Pour warm caramel sauce into a squeeze bottle and drizzle about half in the mugs or goblets so that it sticks to the sides.  In a medium bowl, beat the heavy cream with the powdered sugar until it forms soft peaks.  Using a blender, process the ice and chilled chocolate mixture until smooth.  Pour into the glasses.  Top with whipped cream and the remaining caramel sauce.  Serve with straws and spoons.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Cajun Bourbon Chicken

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Following_RecipeSMALLER   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 CAJUN BOURBON CHICKEN!

Looking for a new way to prepare the old chicken standby? Like the Cajun flavors, a bit of spice, and loads of flavor? This might be the chicken for you! The thing I like about this recipe is that you can throw the meat into the marinade in the morning and it will be perfectly spiced for a quick BBQ grilling when you come home from a long day.  Make up a salad and dinner is on the table in less than 30 minutes!

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

Karen

P.S. We’re at 120 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CAJUN BOURBON CHICKEN [Serves 4-6]

1 cup bourbon
1 cup soy sauce
½ cup brown sugar
1 tsp. paprika
Pinch hot red pepper flakes
1 T. molasses
3 cloves garlic, smashed
2 T. freshly grated ginger
1½ tsp. onion powder
1½ tsp. garlic powder
6 each chicken thighs & drumsticks
Salt and pepper, to taste

Combine all ingredients (except chicken) for marinade (may be processed in a blender).  Set aside ½ cup of this marinade in a clean jar (do not use to marinate chicken-this portion will be used for basting the chicken during grilling).  Keep refrigerated.

Put marinade into Ziploc bag with chicken pieces and distribute evenly.  Marinate chicken for 6-12 hours in refrigerator, turning occasionally. Remove chicken from marinade and drain.  Allow to sit at room temperature while grill heats up.  Grill over medium high heat (grill open) for 5 minutes, and then close grill and reduce heat; continue cooking over low heat for 15-20 minutes or until chicken is done (juices will run clear when pierced with fork).  Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.  Season with salt & pepper, to taste.

NOTE: If you prefer white/breast meat, you may have to make more marinade. If preparing for four people, the marinade is likely to be enough to cover 4-5 chicken breasts.  You can always make more marinade by making an additional 1/2 recipe of the marinade ingredients.  If your partiality is chicken wings, the marinade will cover more wings. Recommend cutting off the end of the wing you don’t usually eat to stretch the marinade.  Of course, BBQing the chicken wings will take less time to cook than its meatier counterparts. This would be a great football treat, both hot and cold, for the wing lovers out there!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Kahlua Lace Sandwich Cookies

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Following_RecipeSMALLER   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 KAHLUA LACE SANDWICH COOKIES!

I start thinking about Christmas over the Thanksgiving weekend — we usually start setting up our decorations — so it’s appropriate to start thinking about holiday baking!  Kahlua Lace Sandwich Cookies are great to make that party cookie tray look and taste festive. They’re also extra-special for that gift basket you share with your friends and neighbors!

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

Karen

P.S. We’re at 119 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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KAHLUA LACE SANDWICH COOKIES
[Makes 2 dozen]

½ cup butter
½ cup light corn syrup
2/3 cup light brown sugar
4 tsp. powdered cocoa
½ tsp. instant coffee powder
1 cup flour
½ cup finely ground nuts
Kahlua filling (below)

Grease cookie sheets.  Preheat oven to 375 degrees.  In saucepan, combine butter, corn syrup and brown sugar.  Bring to boil and remove from heat.  In bowl, combine remaining ingredients and stir into hot mixture.  Mix well.  Consistency will be like thick syrup.  Drop by level measuring teaspoon about 2-inches apart.  Bake 5-6 minutes.  Cool 2 minutes and remove with spatula onto cooling rack.  Use Kahlua filling to frost bottom of half the cookies.  Join to another cookie to make a sandwich.

Kahlua Filling:  Mix 1-1/3 cup unsifted powdered sugar, 6 T. cocoa, 4 tsp. hot water until smooth.  Add 3 T. Kahlua.  Stir well and it’s ready to spread.

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Cabbage Rolls

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Following_RecipeSMALLER   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 have kept an eye out for an easier (faster prep) version of this recipe but, have to admit, I keep coming back to this recipe when I’m in the mood for this fabulous comfort food. It’s just THAT good! The great thing about it is that it’s inexpensive and makes enough so there are leftovers. I can skip cooking until we finish them off.  If you love cabbage rolls, this is the recipe for you!

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

Karen

P.S. We’re at 116 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CABBAGE ROLLS
[Makes 12 rolls]

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, rice, onion, water, salt and pepper.  Boil cabbage leaves until tender.  Drain.  Divide meat into 12 equal parts.  Roll in cabbage leaf.  Place seam side down in baking dish.  Combine tomato sauce, vinegar, and sugar.  Pour over cabbage rolls.  Bake, covered, 325 degrees, 3 hours.  Baste rolls with sauce.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Ralston Cinnamon Crunch Muffins

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Following_RecipeSMALLER 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 RALSTON CINNAMON CRUNCH MUFFINS!

I have to admit that I’m not much for “healthy” muffins. They’re usually too dry and/or too tasteless (only my experience talking) for me to bother eating, let alone making. This recipe, however, is one that I do enjoy and it made my “keeper” recipe book years ago. Hope you discover the same!

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

Karen

P.S. We’re at 115 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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RALSTON CINNAMON CRUNCH MUFFINS
[Makes 12]

Topping:

½ cup packed brown sugar
¼ cup Ralston 100% Wheat Hot Cereal
¼ cup chopped nuts, optional
2 T. flour
2 T. margarine, melted
2 tsp. ground cinnamon

Muffins:

1¼ cups flour
¾ cup Ralston 100% Wheat Hot Cereal
1/3 cup raisins
¼ cup sugar
2 tsp. baking powder
1 cup milk
1 egg, slightly beaten
¼ cup vegetable oil

To prepare Topping:  Combine sugar, cereal, nuts, flour, margarine and cinnamon; set aside.

To prepare Muffins:  Preheat oven to 400 degrees.  Grease bottoms or paper-line 12 muffin cups. Combine flour, cereal, raisins, sugar and baking powder in large bowl; add ½ tsp. salt if desired.  Combine milk, egg and oil in separate bowl.  Add to cereal mixture all at once; stirring just until moistened.  Place 1 tsp. topping into each prepared muffin cup.  Divide batter evenly among muffin cups.  Top with remaining topping.  Bake 20-25 minutes or until golden brown.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Hot Fudge Sundae Cake

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Following_RecipeSMALLER 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 HOT FUDGE SUNDAE CAKE!

Hot Fudge Sundae? Cake? How can y0u go wrong with this cake?!  You can’t!  It’s even easy to make because it uses a box cake mix.

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

Karen

P.S. We’re at 113 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HOT FUDGE SUNDAE CAKE
[Serves 12-16]

1 pkg. Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
½ gallon brick vanilla ice cream

FUDGE SAUCE:

1 can evaporated milk
1¾ cups sugar
4 squares (1 oz. each) unsweetened chocolate
¼ cup butter or margarine
1½ tsp. vanilla
¼ tsp. salt

Whipped cream, for garnish
Maraschino Cherries, for garnish

  1. Preheat oven to 350 degrees.  Grease and flour 13x9x 2-inch pan.  Prepare, bake and cool cake following package directions.
  2. Remove cake from pan.  Split cake in half horizontally.  Place bottom layer back in pan.  Cut ice cream into even slices and place evenly over bottom cake layer (use all ice cream).  Place remaining cake layer over ice cream.  Cover and freeze.
  3. For sauce, combine evaporative milk and sugar in medium saucepan.  Stir constantly on medium heat until mixture comes to a rolling boil.  Boil and stir for 1 minute.  Add unsweetened chocolate and stir until melted.  Beat over heat until smooth.  Remove from heat.  Stir in butter, vanilla and salt.
  4. Cut cake into serving squares.  Spoon hot fudge sauce on top of each cake square.  Garnish with whipped cream and maraschino cherry.

 

Tip:  Fudge sauce may be prepared ahead and refrigerated in tightly sealed jar.  Reheat when ready to serve.

NOTE: Change up the flavor by changing your ice cream flavors…Hot Fudge Strawberry Sundae Cake, anyone? Coffee?  Cherry?