Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Oven Caramel Corn

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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 OVEN CARAMEL CORN!!

If you’re like me, you don’t think about popcorn balls and caramel corn until it gets close to Halloween.  It just seems to go down better with ghosts, ghouls and witches. 🙂 Today, I’m sharing my favorite caramel corn recipe.  It’s easy to make right in your own oven, not to mention yummy.  Consider making a double batch.  It doesn’t last long!

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

Karen

P.S. We’re at 108 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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OVEN CARAMEL CORN
[Makes 15 cups]

3-3/4 quarts (15 cups) popped corn
¼ cup light corn syrup
1 cup brown sugar (packed)
½ tsp. salt
½ cup butter
½ tsp. soda

Heat oven to 200 degrees.  Divide popped corn between 2 ungreased baking pans, 13 x 9 x 2”.  In large saucepan (to allow room for foaming), heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges.  Continue cooking over medium heat 5 minutes.  Remove from heat, stir in soda until foamy.  Pour on popped corn, stirring until corn is well coated.  Bake 1 hour, stirring every 15 minutes.  Turn out to waxed paper and let cool.

NOTE: For those of us who love nuts in our caramel corn, add 1 cup of your favorite.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Mexetaco Pie

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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 MEXETACO PIE!!

A fun, easy way to enjoy the tastes of Mexico…a recipe your family will love!

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

Karen

P.S. We’re at 107 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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MEXETACO PIE
[Serves 6]

1 lb. ground beef
1 envelope Taco seasoning mix
1 jar (16 oz.) Picante
1 can chopped green chilies
1 egg
1 deep dish pie frozen pie crust
1/3 cup broken tortilla chips
1 ½ cup shredded Monterey Jack cheese
shredded lettuce & sour cream

In skillet, brown ground beef; drain.  Add taco seasoning mix and 1 cup picante.  Simmer 5-8 minutes; remove from heat.  Stir in egg.  Sprinkle pie crust with ½ cup cheese; top with green chiles.  Pour ground beef mixture over chilies.  Top with remaining 1 cup cheese; sprinkle tortilla chips over top.  Bake in preheated 350 degree oven on preheated baking sheet 20-25 minutes.  Garnish with shredded lettuce, sour cream and remaining picante.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fudgy Chocolate Cookie Bars

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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 FUDGY CHOCOLATE COOKIE BARS!!

If there’s one thing I’ll heat up my kitchen with during the summer months, it’s the occasional cookie baking day.  Make those chocolate cookies, and quickie-to-make bars, and I’m so there.  These are delicious and fudgy, and you probably need to make a double batch.  Your family will love you and, maybe, just maybe, they’ll run off with the cookies and allow you an afternoon of reading!

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

Karen

P.S. We’re at 106 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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FUDGY CHOCOLATE COOKIE BARS

 

1¾ cup unsifted flour
¾ cup powdered sugar
¼ cup powdered cocoa
1 cup cold butter
1 (12 oz.) pkg. semisweet chocolate pieces
1 can sweetened condensed milk
1 cup chopped nuts
1 tsp. vanilla

Preheat oven to 350 degrees.  In bowl, combine flour, sugar and cocoa.  Cut in margarine until crumbly.  Press firmly on bottom of 13 x 9-inch baking pan.  Bake 15 minutes.  Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.  Pour evenly over prepared crust.  Top with nuts and remaining 1 cup chips. Press down firmly.  Bake 20 minutes or until set.  Cool.  Chill if desired. Cut into bars.  Store tightly covered.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Zucchini Bread

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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 ZUCCHINI BREAD!!

I like zucchini bread as much as I do banana bread. It’s moist and flavorful and one of the wonderful ways to use up the tons of zucchini you end up with if you’re a gardener. 🙂 I don’t think it’s possible to just make one loaf so it’s great this recipe makes two loaves!

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

Karen

P.S. We’re at 105 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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ZUCCHINI BREAD
[Makes 2 loaves]

3 eggs
3 cups flour
2 cups sugar
1 tsp. salt
1 cup oil
1 tsp. baking soda
2 cups grated raw zucchini, drained
¼ tsp baking powder
3 tsp. vanilla
3 tsp. cinnamon
1 cup chopped nuts

Beat eggs until light and foamy.  Add sugar, oil, zucchini and vanilla.  Mix lightly, but well.  Combine flour, salt, soda, baking powder, and cinnamon.  Add to egg and zucchini mixture.  Stir well until blended.  Add nuts.  Bake 1 hour in preheated 350 degree oven.  Make two 9 x 5 x 3-inch loaves.

NOTE:  If you’re like me, and don’t love nuts in your sweet breads, you don’t have to include them. 🙂

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Green Bean 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.

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 GREEN BEAN CASSEROLE!!

With fresh green beans coming into season, this is a great way to serve them!

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

Karen

P.S. We’re at 104 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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GREEN BEAN CASSEROLE

1½ T. butter
3 T. flour
1½ cups milk
3-4 tsp. dry ranch-style salad dressing mix
¼ to ½ tsp. white pepper
1 cup chopped onion
2 cloves garlic, minced
1½ cups sliced fresh mushrooms
1¼ lb. Fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat.  Stir in flour; cook 1-2 minutes, stirring constantly.  Using wire whisk, stir in milk; bring to boil.  Cook, whisking constantly, 1-2 minutes or until thickened.  Stir in dressing mix and white pepper; set aside.

Preheat oven to 350*. Spray medium skillet with nonstick cooking spray; heat over medium-high heat.  Add onion and garlic; cook and stir 2-3 minutes or until tender.  Remove half of onion mixture; set aside.

Add mushrooms to onion mixture remaining in skillet and cook 5 minutes or until mushrooms are tender.  Combine mushroom mixture, green beans and white sauce in 1-1/2 qt. casserole.   Combine bread crumbs with reserved onion mixture; sprinkle over casserole.  Bake, uncovered, until heated through, about 20-30 minutes.

NOTE: To turn this into a healthy one-pot supper, you can toss in chunks of chicken.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Asian 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 SLOW COOKER ASIAN CHICKEN!!

Your slow cooker, or crockpot, is a wonderful way to prepare a hot meal for your family without heating up the kitchen. Throw it together and forget it!  Slow cooking makes chicken tender and juicy. Add in Asian flavors and it’s simply scrumptious!

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

Karen

P.S. We’re at 103 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 6]

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 & 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.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Philly Cheesecake Brownies

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

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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 BLUEBERRY BUCKLE!!

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

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 BBQ MEXICAN SANDWICHES with TOMATO SALSA!!

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

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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 RICE PUDDING!!

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.