Tag Archives: Karen’s Kitchen

Karen’s Killer Fixin’s: Philly Cheesecake Brownies

August 2, 2013 Karen Docter 2 Comments

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 PHILLY CHEESECAKE BROWNIES!!

Who doesn’t love brownies? This recipe uses a boxed brownie but, sometimes, it’s just nice to whip something together fast and easy. Add the element of cheesecake to the mix and this is a special treat!

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

Karen

P.S. We’re at 102 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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PHILLY CHEESECAKE BROWNIES
[Makes 24]

1 pkg. (19.8 oz) fudge brownie mix
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

Prepare brownie mix as directed on package. Pour into greased 13 x 9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla. Mix just until blended. Pour cream cheese mixture over brownie mixture. Cut through batter with knife several times for marbled effect. Bake at 350 degrees, 35-40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. Note: Do not use brownie mixes that include a syrup pouch.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Blueberry Buckle

July 19, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

I love blueberry pie for a change once in a while but I haven’t nearly the time I used to have to make pie crust. I’m more inclined to throw together a buckle or crisp because it’s easier. Not to mention delicious ~ I’m a crumb topping lover!! This is a great special dessert for your next summer picnic!

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

Karen

P.S. We’re at 100 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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BLUEBERRY BUCKLE
[Serves 6]

½ cup butter, room temperature
½ cup sugar
1 egg, beaten to blend
1 cup flour
1-1/2 tsp. baking powder
¼ tsp. salt
½ cup milk
2 cup fresh or frozen, thawed blueberries

Preheat oven to 375 degrees. Butter 9-inch square baking pan. Cream butter with sugar three minutes. Add egg and beat 1 minute. Combine flour, baking powder and salt. Add to butter mixture in 4 batches, alternating with milk. Turn into pan, spread evenly. Top with berries.

Crumble Topping:

¼ cup butter, room temperature
1 cup sugar
½ cup flour
½ tsp. cinnamon
Whipped cream

Cream butter with sugar, add flour and cinnamon and blend until crumbly. Sprinkle over blueberries. Bake @ 45 minutes (brown & bubbly). Serve immediately with whipped cream.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: BBQ Mexican Sandwiches w/Tomato Salsa

July 5, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

Since this recipe uses tortillas and not bread, some might quibble about calling these sandwiches. But not quibbling! These are a flavorful lunch or dinner, and sooooo easy to make with just a little forethought for marinating time. Have to love the grill cooking, too. No heat in the kitchen…a real bonus if it’s a hot, summer day!

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

Karen

P.S. We’re at 98 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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BBQ MEXICAN SANDWICHES

¼ cup olive oil
1 large 1 ½ lb. flank steak
¼ cup white vinegar
12 large flour tortillas
½ tsp oregano
1 ripe avocado
1/8 tsp pepper
3 cloves garlic

Stir together oil, vinegar, oregano pepper and garlic. Pour over meat in close-fitting container, marinate for 6 hrs to overnight. To cook, drain meat and place on grill. Cook 5-8 min each side. Cut across grain for thin slices. Heat tortillas, stuff with meat, top with salsa.

Tomato Salsa: Use container with lid, combine 2 medium tomatoes, finely chopped, 3 finely chopped green onions (include tops), 2 T. chopped canned green chiles, 2 T. chopped cilantro and 1 T. olive oil. Cover and refrigerate at least 5 hrs. Fold in chopped avocado before serving.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Rice Pudding

June 28, 2013 Karen Docter 6 Comments

It’s time for Karen’s Killer Fixin’s!

Rice pudding is one of my husband’s favorites. It’s funny I didn’t learn that early in our marriage. As the “perfect” wife, you’d think I’d have figured it out. Although it kind of fit into the same “I should have known” story I tell of when I went to the trouble of mastering the “over easy” egg. I didn’t eat eggs back then so I had to work really hard to learn how to make them, only to find out years later that he actually preferred his eggs with broken yolks and over hard! 🙂 Ah, well, at least I can now make eggs any way anyone likes them.

When my husband reads today’s Fixin’s, he’ll be craving a batch of rice pudding. It’s been a while. Nice thing is he can have his pudding, and eat it, too! This one won’t heat up the kitchen. He might even make it himself. Wanna bet it’s a double batch? 🙂

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

Karen

P.S. We’re at 97 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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RICE PUDDING
[Serves 6-8]

3 beaten eggs
½ tsp. salt
2 cups milk
2 cups cooked rice
1/3 cup sugar
1/3 cup raisins
1 tsp. vanilla
ground cinnamon
light cream

In 2-quart casserole, combine eggs, milk, sugar, vanilla and salt. Add rice and raisins. Mix well. Microwave, uncovered, just until thickened, 8-10minutes, stirring every 1½-2 minutes. Sprinkle with cinnamon. Let stand 30 minutes without stirring. Serve warm or chilled with light cream.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Maple Barbecue Ribs

June 21, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

It’s been a while since I’ve posted any pork recipes. In keeping with my “no heating the kitchen” theme from last week, I chose these ribs because they can be done quickly on the grill. It also has a flavor variation you might find appealing for another night. Sweet or Tangy? You’ll have recipes for both. Make up a moist, flavorful potato salad. Microwave some fresh peas, and you’re good to go!

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

Karen

P.S. We’re at 96 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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MAPLE BARBECUE RIBS
[Serves 6]

¼ cup maple sugar
1 T. firmly packed dark brown sugar
1 T. Worcestershire Sauce
2 cloves garlic, crushed
2 tsp. paprika
1½ tsp. dry mustard powder
1 tsp. cinnamon
1 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. black pepper
4 racks (1½ lb. each) baby back pork ribs

To make marinade, place all ingredients except ribs in large bowl. Stir well to combine. Place ribs in bowl in batches and rub marinade over surface to coat. Cover and leave to marinate for at least 1 hour, but preferably overnight, in refrigerator. Preheat broiler or grill to medium heat. Place ribs under broiler or on grill, reserving marinade. Cook, turning occasionally, until cooked through, 25-30 minutes. Baste with any extra marinade during cooking. Serve immediately.

NOTE: For tangy ribs, replace Worcestershire sauce, mustard and spices with ½ tsp. five-spice powder and 2 tsp. grated ginger.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Grilled Shrimp Satay w/Ginger & Lime

June 14, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

It’s summertime and the last thing many of us want to do is heat up the house. If you’re like us, you’re grilling as much as possible. This is a fun, fast, and FLAVORFUL recipe for the shrimp lovers out there. Make a green salad and butter some chewy French bread and you’ve got a filling family meal without even turning on a stove or oven.

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

Karen

P.S. We’re at 95 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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GRILLED SHRIMP SATAY WITH GINGER & LIME
[Serves 4]

1 lime
3 T. olive oil
3 T. soy sauce
2 scallions, white & green parts, chopped
1 ½ tsp. grated fresh ginger
20 lg. shrimp (@ 1 ½ lbs.), peeled, deveined
Flavorless vegetable oil spray
4 wooden skewers, 8-10 inches long
Peanut Dipping Sauce (Bonus recipe below)

Grate zest from the lime and reserve ¾ teaspoon. Juice the lime. In shallow glass, ceramic, or other nonreactive dish, combined lime zest and juice, olive oil, soy sauce, scallions and ginger and mix well. Add shrimp, turn to coat and refrigerate for 1-2 hours. Prepare a charcoal or gas grill so that coals or heating elements are medium-hot. Off the heat, lightly spray grate with vegetable oil spray. Soak the wooden skewers in cold water until ready to use. Remove the shrimp from marinade and discard marinade. Thread 5 shrimp onto each skewer and grill for 2-3 minutes per side, or until golden brown and just cooked through. Serve immediately with Peanut Dipping Sauce (see below).

PEANUT DIPPING SAUCE
[Makes ½ cup]

2 tsp. canola oil
3 garlic cloves, minced
1 ½ tsp. red pepper flakes
½ cup hoisin sauce
3 T. chunky peanut butter
½ cup water
Juice of 2 limes

In a small sauté pan, heat the oil over medium heat until shimmering. Add garlic and sauté for about 1 minute, or until lightly golden brown. Add pepper flakes and sauté for a few seconds. Stir in hoisin sauce, peanut butter and water, and reduce the heat to medium-low so the sauce simmers gently. Add lime juice and simmer, stirring, for 3-4 minutes to allow flavors to blend. Let sauce cool to room temperature. Sauce can be refrigerated for up to 1 week in a lidded container.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Unbaked Peanut Butter Cookies

June 7, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

It’s summertime and the last thing many of us want to do is turn on the oven to bake cookies. However, that doesn’t mean we have to do without homemade cookies for the next three months. Many of you might recognize this old-fashioned recipe. I know it was a family favorite when I was growing up. They’re flavorful — I really like peanut butter — and quick to make…without heating up the house!

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

Karen

P.S. We’re at 94 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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UNBAKED PEANUT BUTTER COOKIES

1/2 cup sugar
1/2 cup light corn syrup
3/4 cup peanut butter
1 tsp. vanilla
2 cups Special K cereal

Bring to rolling boil, sugar and syrup. Turn off heat. Add peanut butter, vanilla. Mix. Add Special K and stir and drop by teaspoon on greased waxed paper.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Coq Au Vin

May 31, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

This is one of my favorite chicken dishes, even if I don’t allow myself to make it often. Since I’m a big bacon fan, I usually use more than the required amount but that’s just me. It’s just too easy to pig out! Pun intended. 🙂

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

Karen

P.S. We’re at 93 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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SLOW COOKER COQ AU VIN
[Serves 4]

3 slices bacon, cut in ¾ inch pieces
1 pkg. (10 oz.) mushrooms, cut in half
2 cups frozen pearl onions
1 chicken, 3½-4 lb. cut up and skinned
1 onion, chopped
1 large carrot, chopped
4 cloves garlic, chopped
1 cup dry red wine
2 T. tomato paste
1 bay leaf
¾ cup chicken broth
Salt & Pepper

In non-stick skillet, cook bacon over medium heat until brown. Drain bacon on paper towel. Meanwhile, in 5-6 quart slow cooker, combine mushrooms and frozen pearl onions; set aside. Sprinkle chicken pieces with ½ tsp. salt and ¼ tsp. pepper. In skillet with bacon fat, cook chicken (in 2 batches if necessary) over med-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker. Discard drippings from skillet. Reduce heat to medium; add onion and carrot and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaf; heat to boiling stirring to dissolve tomato paste. Pour wine mixture and broth over chicken pieces. Cover slow cooker and cook on low 8 hours or on high 4 hours. To serve, discard bay leaf. Serve over mashed potatoes or rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Bierox

May 24, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

Bierox is a German version of a hamburger. My best friend shared this recipe with me because she knows I make my own homemade sauerkraut and love to find new recipes that uses it. I’m so glad I found this one to share because I haven’t made it since she first introduced me to them, and that just won’t do! Guess what I’m making sometime soon? 🙂

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

Karen

P.S. We’re at 92 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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BIEROX
[Serves LOTS]

Filling:

Brown 1 ½ lb. ground beef.

Add 16 oz. sauerkraut, 1 pkg. onion soup mix, salt & cayenne pepper to taste.

Make your favorite soft dough/roll recipe with 1 pkg. yeast. Let rise until double or refrigerate up to 24 hours to rise. Then, divide into 4 parts to work. Roll each part to ¼-inch thickness and cut into 4” squares. Place 2 heaping tablespoons filling on each square and pinch corners together to seal. (Or cut dough into circles and fold to half circles.) Let rise another 15-20 minutes. Bake at 375 degrees for 30 minutes on greased sheet.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Two-Tone Fudge

May 17, 2013 Karen Docter 1 Comment

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 TWO-TONE FUDGE!!

This is a fun recipe and an impressive gift for the holidays or that special occasion or just for the fun of it! I love the two flavors blended together.

I hope you enjoy today’s Killer Fixin’s. Happy eating! Karen P.S. We’re at 91 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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TWO-TONE FUDGE

1/2 cup softened butter (+ 1-1/2 Tbl. to grease pan)
2 cups brown sugar
1 cup sugar 1 cup evaporated milk
½ cup walnuts 1 jar marshmallow
1 tsp. vanilla 1 pkg. (6 oz.) butterscotch chips
1 pkg. (6 oz.) semisweet chocolate chips

Combine brown sugar, sugar, milk, and butter in pan. Bring to full boil, over medium heat. Stirring. Boil 10 minutes over moderate heat. Remove from heat. Add marshmallow and vanilla. Stir until smooth. To 2 cups of hot mixture, add butterscotch and ½ of the walnuts. Stir until smooth. Pour into greased pan. To remaining mixture, add chocolate pieces and the rest of the walnuts. Stir until smooth. Pour over butterscotch. Chill.

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