Tag Archives: Karen’s Kitchen

Karen’s Killer Fixin’s: Tangy Grilled Kabobs

May 10, 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 TANGY GRILLED KABOBS!!

There are a lot of different ways you can make kabobs. This version is simple, easy and tangy. Serve with a salad or rice and you’ve got a good meal. If you’re like me and like your marinades stronger, simply leave everything in the marinade longer than suggested.

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

Karen

P.S. We’re at 90 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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TANGY GRILLED KABOBS
[Serves 6]

1 ½ lb. boneless beef sirloin steak or boneless skinless chicken breast halves, cut into 1½-inch pieces
Assorted cut-up fresh vegetables (peppers, cherry tomatoes, zucchini, etc.)

Prepare marinade of 1 cup MIRACLE WHIP Salad Dressing, 1 pkg. Italian Dressing Mix, 2 T. vinegar, and 2 T. water. Arrange meat and vegetables on skewers. Marinate at least ½ hour. Grill over medium-high coals 10-15 minutes to desired doneness, turning once and brushing with additional marinade.

NOTE: Can also be broiled in your oven if you can’t grill the kabobs.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Soft Pretzels

May 3, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

I’m originally from the east coast and have many fond memories of buying soft pretzels on the street corner in Philly when we went into the city with our grandparents. I have to admit that I was kind of disappointed when I went back to visit when I was sixteen and I realized they no longer made them from scratch but used frozen instead. So, when I found this recipe, I was thrilled. It’s as close to my memories as I could find! Enjoy!

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

Karen

P.S. We’re at 89 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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SOFT PRETZELS
[Makes 16]

4 to 4-1/2 cups flour
1 pkg. Yeast
1-1/2 cups milk
¼ cup sugar
2 T. cooking oil
1-1/2 tsp. salt
3 T. salt
2 qt. Boiling water
1 slightly beaten egg white
Coarse salt

In bowl, combine 2 cups flour and yeast. In pan, heat milk, sugar, oil and 1-1/2 tsp. salt. Add to flour mix. Beat low speed for ½ minute. Beat 3 minutes at high speed. Stir in rest of flour. Knead enough extra flour until stiff. Shape into ball. Place in greased bowl. Rise until double. Punch down and cover 10 minutes. Roll into rectangle, then into ropes. Let rise 20 minutes after making pretzels. Dissolve salt into water. Boil pretzels 2 minutes, turning once. Towel dry. Place on well-greased pan. Brush with egg white and 1 T. water. Salt. Bake in preheated 350 degree oven, 25-30 minutes.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Homemade Pesto

April 19, 2013 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

Pesto can be made a lot of different ways and everyone has their favorite. This one is easy to make and flavorful.

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

Karen

P.S. We’re at 87 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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HOMEMADE PESTO

4 cups fresh spinach
1 cup fresh parsley
¼ cup fresh basil
1 cup chopped green onions
1/3 cup walnuts
1 cup asiago, romano or parmesan cheese (fresh grated preferable)
1 tsp. salt & pepper
¼ cup olive oil
¼ cup balsamic vinegar (optional)
1 tsp. of lemon juice (optional)

Mix everything but the oil in a food processor. Continue blending, slowly adding the oil. Add ¼ cup balsamic vinegar and 1 tsp. of lemon juice for flavor if you really want (It’s not for everyone).

Chill overnight, serve on chicken or pasta. Recommend using fresh spinach or tomato/basil noodles but that’s optional. Even fabulous as a dip with toasted bread!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Double Chocolate Chip Fudge Brownies

April 5, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

I love brownies, love chocolate. Add DOUBLE chocolate to brownies and I’m going to hit the kitchen cupboards running for ingredients. This is a great recipe for the special occasion, too.

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

Karen

P.S. We’re at 85 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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DOUBLE CHOCOLATE CHIP FUDGE BROWNIES
[Makes 15 – 174 calorie brownies]

¾ cup unsweetened applesauce
2 large egg whites
1 cup flour
2 cups sugar
2/3 cup unsweetened cocoa powder
1 tsp. vanilla
½ tsp. salt
¼ cup semisweet chocolate chips
1 large egg

Place strainer over deep bowl. Spoon applesauce into strainer and set aside to drain for 15 minutes (you should have about ½ cup drained applesauce). Discard liquid in the bowl. Preheat oVen to 350 degrees. Coat nonstick 11 x 7-inch baking dish with butter-flavored nonstick spray. Set aside. In medium bowl, combined flour, cocoa and salt. In large bowl, beat egg and egg whites until frothy. Add sugar, drained applesauce, and vanilla. Stir until sugar dissolves. Add flour mixture and chocolate morsels. Stir just until dry ingredients are moistened. Pour batter into prepared baking dish and bake 30 minutes. Cool in the pan on a rack

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Teriyaki

March 22, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

I love the taste of teriyaki. If you want an easy and flavorful marinade, this is it! I like the stronger flavor so I have been known to marinade foods a LOT longer than most recipes call for, but this is a matter of taste. You do want to marinate your chicken AT LEAST two hours. Yummy!

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

Karen

P.S. We’re at 83 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 TERIYAKI [Serves 4]

2 chicken breasts, whole, split in half
½ cup soy sauce
¼ cup dry sherry
1 T. sugar
1 clove garlic, chopped
½ tsp. ground ginger

Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, sherry, sugar, garlic, and ginger in a jar with a tight-fitting lid. Shake vigorously and pour over chicken. Marinate in refrigerator 2 hours, turning once or twice. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan with vegetable spray. Transfer chicken to rack. Broil about 10 minutes about 6 inches from heat, turning once and basting with marinade. Serve with rice or salad.

NOTE: A variation of this would be Skewered Chicken Teriyaki! Cut the chicken breasts into chunks big enough to skewer with wooden picks and marinade the chunks. In a separate bowl, make more of the marinade to soak chunks of pineapple, onions, green and/or red peppers, and mushrooms. Cook on the grill or under the oven broiler. Serve with salad and hot bread, or on a bed of rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Peppermint Stick Pie

March 8, 2013 Karen Docter 4 Comments

It’s time for Karen’s Killer Fixin’s!

I know that most of us associate peppermint recipes with Christmas but this is a refreshing pie for every day…or a special event. I love that it can be made ahead of time and it’s easy to throw together.

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

Karen

P.S. We’re at 81 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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PEPPERMINT STICK PIE
[Serves 6-8]

4 ½ cups crisp rice cereal
1 cup semisweet chocolate chips, melted
2 quarts peppermint stick ice cream, softened
Chocolate syrup or Fudge topping
Crushed peppermint candies

Combine cereal and chocolate; mix well. Press into bottom and up the sides of ungreased 10-inch pie plate. Freeze for 5 minutes. Spoon ice cream into crust. Smooth and freeze until ready to serve. Garnish with chocolate syrup (or fudge) and peppermint candies.

NOTE: Pie may be made ahead and frozen. Remove from freezer 15 minutes before serving.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Artichoke Dip on Bread Croutons

March 1, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

I don’t know how I grew up never tasting an artichoke. Well, yes, I do. I don’t think I even saw one in a grocery store until I was an adult and started shopping on my own and, even then, they were “exotic”…which translates to expensive. My husband introduced me to artichokes and I fell in love…for a second time. 🙂 When we lived in California near where most artichokes are grown, we couldn’t get enough of them. We’d go with the kids to a vegetable stand near our favorite beach and buy cases of “culls” — marred or otherwise difficult to sell — and eat artichokes for breakfast, lunch and dinner until they were all gone. Needless to say, I still can’t get enough artichokes even though we’re no longer in California. All of my favorite party dips include artichokes. I could make an entire meal out of this recipe!

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

Karen

P.S. We’re at 80 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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ARTICHOKE DIP ON BREAD CROUTONS

1 can chopped artichoke hearts
1 cup Parmesan cheese
8 oz. cream cheese, room temperature
½ cup mayonnaise
¼ tsp. dill
1-2 cloves garlic (crushed)
Splash of Worcestershire Sauce
Splash of Tobasco Sauce
1 tsp. lemon juice (leave out if using marinated artichoke hearts)

**NOTE: I prefer using marinated artichoke hearts for the additional zip of flavor.

Mix by hand. Bake at 400 degrees for 15 minutes. Serve with party sized bread croutons or toasted French bread wedges.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Busy Day Cookies

February 22, 2013 Karen Docter 1 Comment

It’s time for Karen’s Killer Fixin’s!

Sometimes, you simply don’t have time to make cookies…which is why I love this recipe. Takes less than 15 minutes to make, everyone likes them, and it’s another vehicle for chocolate. And we can’t have enough chocolate recipes, right?! 🙂

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

Karen

P.S. We’re at 79 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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BUSY DAY COOKIES

2 1/2 cups sugar
1/2 cup powdered cocoa
1 stick (1/2 cup) margarine
1/2 cup peanut butter
1/2 tsp. salt
3 1/2 cups oats
1/2 cup milk
1 tsp. vanilla

Measure sugar, margarine, salt, milk and cocoa into saucepan. Stir until sugars are dissolved. Bring to rolling boil. Remove from heat. Stir in peanut butter and vanilla. Mix well. Add oats. Mix until oats are covered. Spoon onto waxed paper, cool and store.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Million-Dollar Pound Cake

February 15, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

I don’t eat a lot of cake…well, depending on what kind of cake! The one I cannot resist is pound cake. I remember buying Sara Lee pound cake in college and sitting down to eat the entire thing in one sitting…my version of Chunky Monkey ice cream when I was down in the dumps. Anyway, entirely too much information! 🙂 I’ve learned not to be greedy in adulthood (okay, maybe I’ve learned to moderate my greediness) but I still list pound cake as my #1 favorite. Of course, I had to have a good recipe that I can make whenever the mood strikes me. This is the best I’ve ever found. It’s dense and moist and richly flavored.

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

Karen

P.S. We’re at 78 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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MILLION-DOLLAR POUND CAKE
[Serves 20]

¾ cup milk
6 lg. eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
1 lb. butter, softened
3 cups sugar
4 cups unsifted flour

Preheat oven to 300 degrees. Grease and flour 10-inch tube pan. In small glass mixing bowl, combined milk with almond and vanilla extract. In large bowl, at high speed, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add one fourth of flour with one third milk mixture; place in prepared pan. Bake 1 hour and forty minutes, or until toothpick comes out clean. Cool on wire rack in pan, 15 minutes. Remove from pan. Cool thoroughly on rack. Serve plain or sprinkle with powdered sugar.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Traditional Southern Biscuits

February 8, 2013 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

There seems to be more than one “traditional” southern biscuit recipe out there so I guess it depends on where you live in the South. So, if this isn’t the “traditional” you’re used to just chalk it up to my Yankee upbringing. 🙂 I’m not sure where I picked up this version. I just know I’ve had this recipe for ages and these biscuits are pretty darned tasty.

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

Karen

P.S. We’re at 77 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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TRADITIONAL SOUTHERN BISCUITS

2 cups all-purpose flour
2 T butter, cold
1 ½ teaspoons baking powder
½ cup solid vegetable shortening, cold
1 ½ teaspoons salt
1 cup milk

Preheat the oven to 400 degrees. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 T of the cold butter and the cold shortening and work into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. (I use a pastry cutter, or you can use a couple of forks and cut it in.) Stir in milk. Dough will be sticky. Dust work surface with flour. Turn dough onto floured surface. Gently fold each side toward center. Pick up the dough and dust the work surface with additional flour. Return dough to floured surface and fold each side towards center again. Turn the dough over and press it out to 1” thickness. Cut biscuits, straight down, do not twist the cutter, with a 2 ¼-inch round cookie cutter. Melt remaining tablespoon of butter and add to 10-inch round cake pan. Place biscuits in pan, turning once (to coat both sides with butter), about ¼-inch apart. Let biscuits rest 15 minutes before baking. Bake until golden brown, about 15 minutes.

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