Tag Archives: Karen’s Kitchen

Karen’s Killer Fixin’s: Kahlua Chocolate Cake & Kahlua Frosting

  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 CHOCOLATE CAKE and KAHLUA FROSTING.

You’re getting two recipes this week!  Kahlua is such a wonderful liquore to sip after a satisfying meal. Imagine how good it is to extend that flavor to dessert. A delightfully rich cake for that special occasion.

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

Karen

P.S.  We’re at 43 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 CHOCOLATE CAKE

3 egg whites
¾ cup sugar
½ cup shortening
1 cup light brown sugar
3 egg yolks
2 ¼ cups flour
½ cup cocoa
1 ½ tsp. baking soda
¾ cup strong cold coffee
¾ cup Kahlua

Grease and flour two 9-inch cake pans, set aside.  Preheat oven to 350 degrees.  Beat egg whites until soft peaks form.  Gradually add granulated sugar, beat until stiff peaks form.  Set aside.  Cream shortening and brown sugar until fluffy.  One at a time, add egg yolks, beating well after each.  Sift flour, cocoa, and baking soda together.  Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition.  Fold egg whites into batter.  Pour into pans.  Bake 30-35 minutes or until done.  Cool 10 minutes.  Turn out of pans onto wire racks.  Cool completely.  Frost with Kahlua Frosting.

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 KAHLUA FROSTING

6 T. butter
1 lb. box sifted powdered sugar
3 T. unsweetened cocoa powder
3 T. Kahlua
2-3 T. hot coffee

In bowl, cream butter.  Add powdered sugar and cocoa, beat continually while adding Kahlua.  Still beating, add hot coffee to a thick and smooth consistency.

Karen’s Killer Fixin’s: Boiled Seafood Pot

  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 BOILED SEAFOOD POT.

I have a love/love relationship with seafood. I haven’t met a seafood I didn’t like! One of my favorite experiences is going into one of the restaurants where the tables are covered with newspaper, an empty bucket with a whole roll of paper towels.. Why? Because I know I’m in Heaven, of course! 🙂 I love getting down and dirty with these seafood feasts. Crab.  Lobster.  Shrimp.  New potatoes slathered in butter.  Corn on the cob. Hot bread. Yikes.  My mouth is watering just typing it! You can add all sorts of delights to your Seafood Pot but I’m going to share a recipe today for an easy (and cheaper) version.

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

Karen

P.S.  We’re at 41 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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BOILED SEAFOOD POT
Serves 8

3 T. shrimp & crab boil (like OLD BAY seasoning)
3 T. salt
1-1/2 gallons water
2 lbs. medium red potatoes, cut into quarters
2 lbs. smoked sausage,cut into 2-inch pieces
12 ears corn, shucked, ears broken or cut into 4-inch pieces
4 lbs. fresh shrimp

 

In a large stockpot, add shrimp boil and salt to water. Bring to boil. Add potatoes, and return to boil. Cook 10 minutes. Add sausage chunks and cook 5 minutes. Add corn and cook 5 minutes. Add shrimp and cook 3 minutes. Don’t let food sit in water at risk of overcooking. Serve immediately.

This would be great for a backyard party.  Serve this seafood pot like they do at some coastal restaurants.  Cover your table with newspaper. Throw a big bowl or bucket into the middle for diners to discard their debris, along with a roll of paper towels to wipe their fingers. Dump the food directly on the table and have everyone dig in!

** If you want crawfish or crab legs, too, you’ll want more crab boil. Serve everything with a hot, crusty bread. And don’t forget the cocktail sauce and melted butter!

NOTE: Clean up is a cinch! Just roll everything up in the newspaper and throw it away. Easy peasy!

Karen’s Killer Fixin’s: Chocolate Turtle Cheesecake

  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 CHOCOLATE TURTLE CHEESECAKE.

Cheesecake? Chocolate? Caramel? Pecans? Fudge? There’s something here for everyone. Put it all together and you have something sinful on the plate.

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

Karen

P.S.  We’re at 40 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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CHOCOLATE TURTLE CHEESECAKE
[Serves 12]

1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 ¼ cups chopped pecans, divided
1 (9”) chocolate pie crumb piecrust
1 (3 oz.) pkg. cream cheese, softened
½ cup sour cream
¼ cup milk
1 pkg. chocolate instant pudding
½ cup fudge topping

 

  1. Place caramels and evaporated milk in heavy saucepan.  Heat over med-low heat, stirring continually, until smooth, about 5 minutes.  Stir in 1 cup chopped pecans.  Pour into piecrust.
  2. Combine cream cheese, sour cream and milk in blender.  Process until smooth.  Add pudding mix; process for about 30 seconds longer.
  3. Pour pudding mixture over caramel layer, covering evenly.  Chill, loosely covered, until set, about 15 minutes.
  4. Drizzle fudge topping over pudding layer in a decorative pattern.  Sprinkle top of cheesecake with remaining pecans.  Chill, loosely covered, until serving time.

 

Notes:  May make ahead through step 3.  Cover loosely with plastic wrap and refrigerate.  Add topping and decorate with pecans before serving.  VARIATION:  Drizzle ¼ cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.

Karen’s Killer Fixin’s: Mandarin Chicken

  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 MANDARIN CHICKEN.

I love this recipe!  It fulfills my need for something with an Asian flair. It’s quick and easy to make, and zips with savory flavor.  Did I mention it’s easy to make? 🙂 It’s good to have recipes we enjoy that don’t take forever to prepare. This one’s for that time when the day was long, your energy is short, and you want to place a meal  on the table that the family sighs over!

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

Karen

P.S.  We’re at 38 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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MANDARIN CHICKEN

[Serves 4]

 

2 tsp. sesame oil
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
¼ tsp. salt
¼ tsp. ground black pepper
2 (11 oz.) cans mandarin oranges, drained
1 red bell pepper
1 T. prepared hoisin sauce
2 cups instant brown rice
¼ cup chopped green onions

 

Heat oil in large skillet over medium-high heat.  Add chicken and sauté 3 minutes, until golden.  Add salt and black pepper and stir to coat chicken.  Add mandarin slices, bell pepper and hoisin sauce and bring to a simmer.  Reduce heat to low, cover and simmer 10 minutes, until chicken is cooked through, sauce is thick and oranges have broken down.  Meanwhile, bring 2¼ cups of water to boil in medium saucepan.  Add rice, reduce heat to low, cover and cook 10 minutes, until liquid is absorbed.  Remove chicken mixture from heat and stir in green onions.  Serve over rice.

Karen’s Killer Fixin’s: Cinnamon-Raisin Bread

  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 CINNAMON-RAISIN BREAD.

Cnnamon-raisin bread is great for breakfast, especially if you slather oodles of real butter or peanut-butter  on the toasted bread. Rates right up there with cinnamon rolls in my book! However, finding a good loaf in the supermarket was always a challenge for me.  It was either not flavorful enough or dry as dust or the texture was all wrong…and, no, I’m not just being picky. 🙂  Nothing beats the lovely smell of fresh baked cinnamon bread in the house so, when I found this recipe, I quit looking in the store.  This recipe also makes two loaves so the family can decimate a loaf when it’s fresh and you still have some for breakfast in the morning.

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

Karen

P.S.  We’re at 32 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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Cinnamon-Raisin Bread
[Makes 2 loaves]

2 pkg. Active dry yeast
6-7 cups flour
½ cup warm water
1 cup raisins
1¾ cup warm water
¼ cup sugar
3 T. sugar
2 tsp. cinnamon
1 T. salt
2 T. water
2 T. shortening
butter, softened

 

Dissolve yeast in ½ cup warm water.  Stir in 1¾ cups warm water, 3 T. sugar, salt, shortening, and 3½ cups of the flour.  Beat until smooth.  Mix in raisins and enough remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.  Place in greased bowl: turn greased side up.  Cover; let rise until double, about 1 hour.  Punch down dough; divide into halves.  Roll each half into rectangle, 18 x 9”.  Mix ¼ cup sugar and cinnamon. Sprinkle each half with 1 T. water and half of sugar mixture.  Roll up, beginning at 9” side.  With side of hand, press each end to seal; fold ends under.  Place seam side down in greased loaf pan.  Brush lightly with butter.  Let rise until double, about 1 hour.  Heat oven to 425 degrees.  Bake until deep golden brown and loaves sound hollow.  25-30 minutes.  Remove from pans.  Brush with butter.

*Let cool before cutting.

** Use this bread for French Toast! Can anyone say, “Yummmmm!”?

Karen’s Killer Fixin’s: Steak & Onion Pie

  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 STEAK & ONION PIE.

I’m a meat and potatoes kind of gal. Throw that combination under pastry and I’m in love! This pot pie is savory, flavorful, a nice change from the typical chicken and turkey pot pies.  It’s even good cold so you can throw it into a lunchbox.

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

Karen

P.S.  We’re at 31 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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STEAK & ONION PIE
[Serves 6]

1 lb. cubed beef
¼ cup flour
½ tsp. paprika
¼ cup fat
2 ¼ cup hot water
1 recipe pastry
2 tsp. salt
pepper
ginger & allspice
1 cup sliced onions
2 ½ cups diced potatoes

Dredge beef in mix of flour, salt, pepper, and spices.  Brown in hot fat.  Add onions.  Cook until brown.  Stir in water.  Cover and simmer until tender about 45 minutes.  Add potatoes.  Simmer 10 minutes.  Pour into greased pan.  Cover with pastry.  Cut steam vents.  Bake at 450 degrees for 25 minutes.

 

Karen’s Killer Fixin’s: Killer Cupcakes

  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 KILLER CUPCAKES.

I’ve already admitted that I’m a chocoholic. But did you know I’m also a cheesecake fanatic? Yes, I do have some delicious psychological tendencies! What’s fun is when I can combine my two favorites into one dessert. Killer Cupcakes are “the bomb”! Delicious chocolate cupcakes with cheesecake-like centers. Oh! And did I mention chocolate chips?! 🙂

This recipe truly is to-die-for and so easy to make.  No frosting necessary — it really would take this cupcake over the top — which makes it a wonderful snack cake to tuck in your kid’s lunchbox…assuming there are any left for the little darlin’!

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

Karen

P.S.  We’re at 30 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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KILLER CUPCAKES
[Makes 20-22 Cupcakes]

Cupcakes:

2/3 cup semisweet chocolate chips
4 eggs
1 tsp. vanilla
1 ½ cups sugar
1 cup (2 sticks) butter
1 cup flour

Preheat oven to 350 degrees.  Fill 20-22 cupcake tins with liners.  Melt chocolate pieces, vanilla and butter; cool.  Beat eggs until thick and add sugar.  Beat in flour.  Fold in cooled butter-chocolate mixture.  Spoon into tins, filling two-thirds (2/3) full.

Filling:

8 oz. pkg. cream cheese
dash salt
¼ cup sugar
¾ cup semisweet chocolate chips
1 beaten egg

Mix cream cheese, sugar, egg and salt until blended.  Stir in chocolate chips. Drop a rounded teaspoon of filling on top of each cupcake.  Bake cupcakes 30 minutes.  No need to frost!  Yummy!

Karen’s Killer Fixin’s: Chocolate Chocolate Chip Cookies

      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 CHOCOLATE CHOCOLATE CHIP COOKIES.

I’m a chocoholic. They say admitting you have a problem is the first step to solving it.  It must be true because I now have a number of chocolaty desserts to sate my craving.  🙂 Today’s cookie recipe is a particular favorite. How can a chocoholic go wrong with a double dose of chocolate?

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

Karen

P.S.  We’re at 27 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, etc.

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CHOCOLATE CHOCOLATE CHIP COOKIES

[4 dozen]

1 cup brown sugar
½ tsp. baking soda
½ cup butter
½ tsp. salt
2 eggs
1 tsp. vanilla
1¼ cup flour
1 cup semisweet chocolate chips
½ cup powdered cocoa
½ cup chopped nuts

Place all ingredients in mixing bowl except chocolate pieces and nuts.  Beat at medium speed until blended.  Mix on high speed about 3 minutes.  Fold in chocolate and nuts.  Drop on ungreased cookie sheet.  Bake at 350 degrees, 9 minutes.  Cool on rack.

Karen’s Killer Fixin’s: Mini-Crabcakes

KAREN’S KILLER FIXIN’S: MINI-CRABCAKES

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 MINI-CRABCAKES.

I love seafood! If it comes from the sea, I’m likely to have tried it and loved it. Craved it. One of my absolute favorites are crabcakes. Not all crabcakes are created equal, though, so I looked for a good recipe for a long time. This is it! It’s easy to make, too. Make a salad and you’ve got dinner. (Hmmm, where is my grocery list? I’ve got a craving!)

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

Karen

P.S.  We’re at 25 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, etc.

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MINI-CRABCAKES
[Makes 24 mini-crabcakes]

1 lb. fresh or pkg. crabmeat
½ sweet red pepper, finely diced
3 scallions, chopped
2 eggs
1/3 cup mayonnaise
½ tsp. salt
¼ tsp. black pepper
¼ tsp. dried tarragon, crumbled
1 cup yellow cornmeal
6 T. vegetable oil
Remoulade, recipe follows

Pick through crabmeat to remove shell or cartilage.  Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon.  Add ½ cup of the cornmeal; place remaining cornmeal in small bowl.  Let mixture rest 10 minutes.  Using 2 T. mixture for each, form 24 2-inch crab cake patties.  Shape with your hands, then coat patties with remaining cornmeal.  Heat 3 T. of the oil in large skillet over med-med/high heat.  Cook 12 of the crab cakes for 3 minutes.  Flip over; continue to cook an additional 3 minutes.  Repeat with remaining 3 T. oil and remaining 12 crab cakes.  Place on paper towels before serving with remoulade.

Remoulade:  Stir together ½ cup mayonnaise, 1 T. chopped capers, 1 T. fresh lemon juice, 2 tsp. pickle relish, 2 tsp. sugar and a dash of hot-pepper sauce.

Karen’s Killer Fixin’s: Funnel Cake

  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 FUNNEL CAKE.

I have a guilty secret. As many times as I went to the carnival growing up, I never tried a funnel cake. Thankfully, one of my daughters took pity on her poor, deprived mother and bought me one at a county fair. Every time I see one now my mouth waters. Since I don’t attend fairs often, I was delighted to find this recipe. A fun, fast treat your family will love!

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

Karen

P.S.  We’re at 21 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, etc.

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FUNNEL CAKE
[Makes 6 cakes]

1 large egg                                                                   1 T. baking powder

¾ cup milk                                                                  1/8 tsp. cinnamon

1 cup unsifted flour                                                    Powdered sugar

 

In heavy, wide saucepan, heat 1½ to 2 inches salad oil to 360 degrees.  In medium bowl, beat egg with milk; stir in flour, baking powder, ¼ tsp. salt and cinnamon.  Mix until smooth.  Holding finger under funnel with a 1/3-inch wide opening, pour ¼ cup batter into funnel.  Starting in center of skillet, drop batter into hot oil; move funnel in circle to make snail-like coil of rings, each about 6-inches in diameter.  Fry cake, turning once, until golden, about 2 minutes each side. Place on paper towel lined wire rack in warm oven while frying remaining cake.  If batter thickens, add more milk.  Sprinkle powdered sugar over cakes before serving.