Tag Archives: Karen’s Kitchen

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

December 20, 2013 Karen Docter Leave a 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 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

December 6, 2013 Karen Docter 2 Comments

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

November 29, 2013 Karen Docter Leave a 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 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

November 8, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

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

November 1, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

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

October 18, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

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

Preheat oven to 350 degrees. Grease and flour 13x9x 2-inch pan. Prepare, bake and cool cake following package directions.
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.
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.
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?

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Asian Chicken

October 11, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

Craving Asian flavor? Have no time to cook. Try this crockpot version! Throw it all together and leave it all day. Come home to deliciousness!

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

Karen

P.S. We’re at 112 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 ASIAN CHICKEN
[Serves 4]

½ cup dry sherry
1/3 cup soy sauce
¼ cup packed brown sugar
2 T. grated peeled fresh ginger
1 tsp. Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut in 2-inch pieces (white and green parts separated
3 lbs. skinless chicken thighs
1 bag (16 oz.) fresh vegetables for stir fry

In 5-6 quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. (Coarsely chop remaining green parts; wrap and refrigerate until serving time.) Add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs. Transfer chicken to platter. Stir vegetables into slow cooker. Spoon vegetable mixture around chicken. Sprinkle with green onions.

NOTE: For those who prefer white meat, use breasts. “Bone in” will stay moister but you can use whole boneless, too.)

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Meat & Potato Pie

October 4, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

With the cooling weather, I’m beginning to think again of fall and winter foods to prepare for the family. This is a less-expensive version of a flavorful favorite, Beef Pot Pie! It’s one of those meals you can prepare with ingredients usually found in your kitchen.

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

Karen

P.S. We’re at 111 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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MEAT & POTATO PIE
[Serves 4]

1 ½ lbs. ground beef
¾ cup milk
2 slices soft white bread
¼ cup chopped onion
1 egg
1 T. Worcestershire Sauce
1 tsp. salt
½ tsp. dry mustard
¼ tsp. pepper
¼ tsp. sage

Mashed Potatoes
Shredded or sliced cheddar cheese

Mix all the above and place in pie dish. Bake at 350 degrees about 40 minutes. Remove from oven. Drain most of grease, leave a little. Cover fully with mashed potatoes. Top with cheddar cheese. Put in oven and melt cheese.

NOTE: I LOVE garlic so I usually add 1/2 to 1 tablespoon of minced garlic to my meat pies.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Parmigiana & Pasta

September 27, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

Italian dishes are always a favorite as we enter the cooler months. I found this recipe in Every Day With Rachel Ray. Love the simplicity of the preparation and the reminder to use whole wheat pasta…which is better for us than white flour pasta.

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

Karen

P.S. We’re at 110 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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CHICKEN PARMIGIANA & PASTA
[Serves 4]

8 oz. whole wheat penne pasta
4 skinless, boneless chicken breast halves [5 oz. each]
Salt & pepper
1 T. extra-virgin olive oil
2 cloves garlic, finely-chopped
1/3 cup dry red wine
1 can [28 oz.] chopped tomatoes
4 oz. fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely-chopped flat-leaf parsley

In a large pot of boiling, salted water, cook the pasta until al dente, 8-10 minutes; drain. Meanwhile, season the chicken with salt and pepper. In large skillet, heat olive oil over medium heat. Add chicken and cook, turning once, until browned, about 8 minutes; transfer to plate. In same skillet, cook the garlic over medium heat until golden, about 1 minute. Add wine, bring to boil and cook 1 minute. Stir in tomatoes and simmer until thickened, 8-10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with mozzarella and 1 tsp. parmesan, cover and cook until cheese is melted, about 2 minutes; transfer to platter. Add pasta and parsley to skillet, toss and season with salt. Sprinkle with remaining parmesan and serve alongside the chicken. [Recipe courtesy of Every Day with Rachel Ray 8/09]

NOTE: I prefer more cheese than this recipe calls for so I’d adjust to preference. And, I’ll admit I really, really, really dislike my pasta al dente so I cook that to my preference, too.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Apple-Cheddar Bread Pudding

September 20, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

I love bread pudding. It’s one of the few desserts I’ll splurge occasionally. Finding a good bread pudding can be a challenge, however. I don’t like mine too soggy. This is a good one to try if you’re like me and want plenty of flavor!

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

Karen

P.S. We’re at 109 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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APPLE-CHEDDAR BREAD PUDDING
[Serves 6]

Non-stick cooking spray
5 slices whole-wheat bread
¼ cup brown sugar
½ tsp. cinnamon
1 cup grated cheddar cheese
2 apples, cored, peeled & diced
2 large eggs
2 large egg whites
1/3 cup sugar
1 tsp. vanilla
1 [12 oz.] can evaporated milk

Preheat oven to 325 degrees. Coat 9 x 9-inch baking dish with non-stick cooking spray. Trim crusts from bread and cut each slice into 9 squares. Arrange bread over bottom of dish. Coat top of bread with nonstick cooking spray, then sprinkle with brown sugar and cinnamon. Scatter cheese over bread and top with apples. In small bowl, whisk together eggs, egg whites, sugar and vanilla until well blended. Whisk in evaporated milk. Pour mixture evenly over other ingredients in dish. Bake 50-55 minutes, or until knife inserted in center comes out clean.

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