Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chocolate Cheese Mousse

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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 CHOCOLATE CHEESE MOUSSE!!

We all have those times when company arrives unannounced and we haven’t had time to think about making dinner, let alone dessert.  Or we’ve made dinner plans and have no time after work to spend a lot of time whipping up a fancy dessert.  This recipe is quick and easy, while still having that cache that says “special”.

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

Karen

P.S.  We’re at 76 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 CHEESE MOUSSE [Serves 6]

3 square (3 oz.) semisweet chocolate
½ cup sifted powdered sugar
1 pkg. (3 oz.) cream cheese
2 cups whipped cream
3 T. milk

In 1-quart glass measure, combine chocolate, cream cheese and milk. Cook on high 60 seconds, or until chocolate is melted; stir until smooth.  Blend in sugar, cool.  Stir about ½ cup of the whipped cream into chocolate mixture.  Fold in remaining whipped cream.  Spoon into dessert dishes; refrigerate or freeze until serving time.

Note: To dress it up even more, sprinkle top of each dessert with shaved sweetened chocolate or mini-chocolate chips.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Southwestern Bean Chili

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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 SOUTHWESTERN BEAN CHILI!!

It’s winter and I tend to think of chili a LOT when I’m feeling chilled.  Nothing is more satisfying, and warming, than a bowl of chili.  The problem is when I think of chili when it’s close to dinner time. I don’t have time to prepare the long-cooking version, and I certainly don’t want to wait until the next night to eat what I’m craving NOW. This chili recipe is quick, delicious and easy to change up the flavor with just a few additional ingredients.

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

Karen

P.S.  We’re at 75 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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SOUTHWESTERN BEAN CHILI [Serves 4]

2 medium onions, minced

1 medium garlic clove, minced

1 can (7 oz.) tomatoes, drained & chopped coarse

1/3 cup canned green chilis, drained & chopped coarse

1 T. chili powder

2 tsp. dried oregano

½ T. ground cumin

2 cans (16 oz. each) red kidney beans, undrained

Bring ¼ cup water to boil in large skillet.  Add onions, garlic; cover and simmer about 2 minutes.  Stir in next five (5) ingredients; bring to boil and simmer about 10 minutes.  Add beans; simmer until heated through about 3 minutes.

*  Serve sprinkled with your favorite shredded/grated cheese and hot bread. Yummy!

** Add cooked ground beef if you prefer your chili with beans AND meat.  If you like a little oomph, add cooked chorizo or sausage.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Herb Fried 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 HERB FRIED CHICKEN!!

I don’t think you can have too many ways to make chicken. This is a favorite because it’s flavorful and easy to pull together, even if you start preparing the chicken the night before. And you can’t beat fried chicken…in any form! 🙂

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

Karen

P.S.  We’re at 73 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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HERBED FRIED CHICKEN
[Serves 4]

 

2 lb. chicken, cut into pieces
2 cups prepared Italian, or other flavored salad dressing
1 cup flour
1 tsp. salt
¼ tsp. pepper
2 cups bread crumbs

In the refrigerator, marinate chicken pieces overnight in salad dressing.  Mix flour, salt and pepper.  Drain chicken; dredge in flour mixture of flour, salt and pepper.  Dip in salad dressing and roll in crumbs.  Fry in hot deep fat (330 degrees) for 8-10 minutes.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: 25 Minute Beef & Salsa Burritos

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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 25 MINUTE BEEF & SALSA BURRITOS!!

There are simply some nights you need to whip together something fast and satisfying. No muss, no fuss. This is one of those recipes. 25 minutes and you’ve got a filling meal for eight on the table. If spinach isn’t your thing, replace it with sliced red and green peppers. 

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

Karen

P.S.  We’re at 72 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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25 MINUTE BEEF & SALSA BURRITOS
[Serves 8]

 

1 ¼ lbs. ground beef
1 ½ T. chili powder
½ tsp. ground cumin
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 ¼ cups prepared chunky salsa
1 cup shredded Cheddar cheese
8 medium flour tortillas, warmed

In large non-stick skillet, brown ground beef.  Pour off drippings.  Season beef with chili powder, cumin, ½ tsp. salt and ¼ tsp. pepper.  Stir in spinach and salsa; heat through.  Remove from heat; stir in cheese.  Spoon ½ cup beef mixture in center of tortilla.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Potato Chowder

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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 POTATO CHOWDER!!

I love winter when I can finally break out my soup recipes! There’s something about coming inside out of the cold and smelling soup that’s been cooking in the crockpot or soup pot all day.  Nothing like slipping that first spoonful into your mouth and swallowing flavorful heat right down to your core. Giving me goosebumps just thinking about it! 🙂

Those who know me know I don’t do weak soups. My soups tend to be more like stews, than soup. No weak broth need apply! I especially love chowders that are quick to make and satisfying. This is one of my favorite chowders. Enjoy!

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

Karen

P.S.  We’re at 70 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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POTATO CHOWDER [Makes 2 quarts]

1 T. butter
5 cups cubed baking potatoes
¾ cup chopped onion
1 tsp. salt
1/3 cup diced celery
1 tsp. dried basil
1 bay leaf
¼ tsp. thyme
1 large clove garlic, crushed
1/8 tsp. celery seeds
¼ cup flour
1/8 tsp. ground nutmeg
2 cups skim milk
1/8 tsp. pepper
¼ cup evaporated milk
1 T. cider vinegar
3 (10½ oz) cans chicken broth

Melt butter in large Dutch oven over medium heat; add chopped onion, celery and bay leaf.  Cook 5 minutes until tender.  Add garlic; cook one minute.  Stir in flour.  Gradually add milks and broths; bring to boil, stirring constantly.  Add potato and next six (6) ingredients.  Reduce heat and simmer, uncovered 25 minutes or until tender.  Stir frequently.  Stir in vinegar; discard bay leaf.  Place 3 cups potato mixture in electric blender; cover and process until smooth.  Add puree back in Dutch oven; stir well.

Serve with steaming hot bread.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Savory Chicken Pot 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 SAVORY CHICKEN POT PIE!!

Who doesn’t like pot pie? I know I’ve never known anyone who didn’t keep a secret stash of pot pie  boxes in their freezer at one time or another.  You know, for that occasional craving or that night when there’s absolutely nothing in the packed fridge you want to eat.  Yeah, depending on which brand you buy, they sometimes don’t seem to have enough “stuff” inside to really fill the little tin bowl.  But it’s the combination of flavors that appeal so you look for the best brand and hope for the best.  You can stop looking now. You can make your own fairly easily and fill that pie crust to the brim with flavor. I have several variations for homemade pot pie but this is one of my favorite chicken recipes. 

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

Karen

P.S.  We’re at 69 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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SAVORY CHICKEN POT PIE
[Serves 6]

 

3 T. butter, divided
1 small onion, finely chopped
1 red pepper, finely chopped
2 stalks celery, trimmed & chopped
1 lb. cooked chicken, chopped
1 lb. frozen mixed vegetables
½ cup chicken broth
1 can (10-1/2 oz.) cream of chicken soup
½ pkg. (15 oz.) refrigerated piecrust

Preheat oven to 425 degrees.  Melt 2 tablespoons butter in large saucepan over medium heat.  Add onion, red pepper and celery.  Saute vegetables, stirring occasionally, until softened, about 5 minutes.  Add chicken, mixed vegetables, broth and soup to pot. Bring mixture to a boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally.  Transfer mixture to a deep-dish pie plate.  Lay piecrust over pie plate and trim using a sharp knife.  Seal edge using back of a fork.  Cut slits in crust using a sharp knife.  Melt remaining butter; brush over top of piecrust.  Bake until crust is golden brown, 10-12 minutes.  Let stand 5 minutes before serving.

* A great way to use up leftover chicken…or turkey!

** To change the flavors up once in a while, use cream of asparagus soup and a Chinese veggie mix.  Or you can use cream of mushroom soup and a winter veggie mix.

*** You can make your own crust but using refrigerated makes this a quick option to get it into the oven fast when you don’t have much time.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fudge Truffle Cheesecake

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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 a *Double Feature*  FUDGE TRUFFLE CHEESECAKE in CHOCOLATE CRUMB CRUST!!

It’s no big news to anyone who knows me that I can pass up cake and pies…for the most part. 🙂 But, stick a cheesecake under my nose and I’m in Nirvana. I haven’t met a cheesecake I didn’t like.  Add fudge and truffle in the title and I’m so there!! This cheesecake is rich and decadent and…okay, I am a writer and there aren’t enough words. You have to taste it and just experience the magic!

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

Karen

P.S.  We’re at 67 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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FUDGE TRUFFLE CHEESECAKE
[9-inch cheesecake]

 

Chocolate Crumb Crust   (recipe below)

2 cups (12 oz.) semi-sweet chocolate chips

3 pkgs. (8 oz. each) cream cheese, softened

1 can sweetened condensed milk (NOT evaporated milk)

4 eggs

2 tsp. vanilla

Heat oven to 300 degrees.  Prepare Chocolate Crumb Crust; set aside.  In heavy saucepan, over very low heat, melt chips, stirring constantly.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add melted chocolate chips and remaining ingredients; mix well.  Pour into prepared pan.  Bake 1 hour and 5 minutes or until center is set.  Cool; chill.  Refrigerate leftovers.

CHOCOLATE CRUMB CRUST
[For Fudge Truffle Cheesecake]

In medium bowl, combine 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup cocoa and 1/3 cup melted butter or margarine.  Press firmly on bottom of 9-inch springform pan.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Pork Roast with Garlic & Herbs

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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 PORK ROAST with GARLIC & HERBS!!

There’s nothing more satisfying than a pork roast dinner in the fall and winter months. Pork and garlic are so delicious together.  Add rosemary and thyme, and you’ve got yourself a savory mouthful.  🙂  Try this recipe and see if you don’t agree.

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

Karen

P.S.  We’re at 64 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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PORK ROAST WITH GARLIC & HERBS
[Serves 7]

1 ¾ lb. lean, boneless pork loin roast
1 tsp. whole thyme
1 tsp. pepper
6 cloves garlic, minced
½ tsp. salt
1 tsp. crushed whole rosemary

cooking spray

Trim fat from roast.  Combine garlic, rosemary, thyme, pepper and salt in small bowl. Mash into paste.  Rub garlic paste over surface of roast.  Tie roast securely with string, 2-3” intervals.  Place on a rack coated with spray and place rack in shallow roasting pan.  Insert meat thermometer into thickest portion.  Bake at 400 degrees for 1 hour or until thermometer registers 160 degrees.  Let stand 10 minutes.  Remove string and cut into thin slices.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Bean with Bacon Soup

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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 BEAN WITH BACON SOUP!!

My absolute favorite Campbell’s soup growing up was bean with bacon.  I spent some time trying to reproduce the flavor from scratch and finally came up with this final recipe.  Yes.  It includes a LOT of bacon but then, anything with bacon, is enhanced with MORE! 🙂  If you’re watching your diet, just give yourself a treat once in a while. You won’t be sorry!

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

Karen

P.S.  We’re at 61 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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 BEAN WITH BACON SOUP
[Serves 6]

1 bag white beans
1 tsp. thyme
1½ tsp. crushed garlic
½ lb. raw, chopped bacon
2 carrots, chopped
2 cups tomato juice **
2 stalks celery, chopped
2 tsp. liquid smoke
1 onion, chopped
2 tsp. salt
2 T. brown sugar

In crock pot, soak white beans overnight in water 2 inches over top of beans.  In morning, add enough water to recover beans back to 3 inches above.  Add rest of ingredients and cook in crock pot all day.

*  Recommend making this soup first time with you at home to make sure beans don’t absorb all of the water and burn.  Have made this one all over the country, and differing altitudes and moisture levels do affect results.

**  If tomato juice is unavailable, you can replace 2 cups of tomato juice with 2 small cans of tomato paste and 2 cups water.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Pumpkin Pie ~ Made with Fresh Pumpkin

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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 PUMPKIN PIE ~ MADE WITH FRESH PUMPKIN. A Double Feature Recipe!!

This week’s recipes are courtesy of a request by a friend of mine. We were talking about her abundance of pumpkins and what to do with them all. I suggested preparing them for freezing for fresh pumpkin pie at Thanksgiving, which reminded me that it was time to share this recipe.  The first time I made my family homemade pumpkin pie with fresh pumpkin, they put a moratorium on ANY canned pumpkin. It’s that fresh and that tasty! We like the lighter touch on spices, too. 

With the deluge of pumpkins on the market this month, it makes good sense to get your pumpkins now and freeze it so all you have to do is thaw it in November for your pies. The first recipe below tells you how to prepare and freeze the pumpkin (easy peasy) and the second recipe is how to make the BEST, freshest pumpkin pie you’ve ever had. I’ve even had people who hate pumpkin pie like this one. I’ve found happy holidays can be truly happy, even for the cook, with some advanced planning. 🙂

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

Karen

P.S.  We’re at 60 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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PUMPKIN…MAKING/FREEZING FRESH

Small pumpkins are best for flavor and texture and ease of preparation, however, larger pumpkins can also be used. MUST USE whole, fresh pumpkins, not those used as Jack O’Lanterns!!

Cut pumpkin in half (thirds if larger) and scoop out all seeds and debris.  (Set seeds aside if desired to make baked pumpkin seeds.)  Leaving rind on, place cut side down on cookie sheet or pan large enough to accommodate pumpkin halves.  Bake in 275 degree oven 45-60 minutes until pumpkin meat is fork tender.

NOTE:  After 60 minutes, if pumpkin is not quite tender, check in 10 minute increments.  There might be a bit of browning juice in bottom but that’s okay as long as it doesn’t burn.

When pumpkin is tender, remove from oven and let cool enough so it can be handled.  Scoop the tender pumpkin into a ricer or food processor (even a blender can work in a pinch if you don’t mind stopping to push down pulp until smooth, a bit time-consuming though) and process until texture is smooth.

When pumpkin meat is completely cooled, spoon into ziplock freezer bags and mark with the date processed.  Freeze flat for easier stacking.  Thaw completely before use.

NOTE:  Use processed pumpkin in pumpkin pies, cookies, and desserts as needed.  Be aware that fresh pumpkin retains more moisture than canned pumpkin and adjust your recipes accordingly.  If you wish to freeze pumpkin for future pies, recommend freezing in five-cup increments.  That way you’ll have exactly enough fresh pumpkin for the two pies in next recipe.  Then, all you need to do is thaw one package.

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KAREN DOCTER’S FRESH PUMPKIN PIE
[Two 9-inch deep-dish pies]

 

2 uncooked 9-inch piecrusts
1 large can pumpkin OR 5 cups fresh (thawed) pumpkin (see 1st recipe)
2 T. flour
1-1/2 cup packed brown sugar
½ tsp. ginger
½ tsp. nutmeg
¼ tsp. salt
½ tsp. cinnamon
1 can evaporated milk (NOT sweetened condensed milk)
2 large eggs (add last!)

SPECIAL NOTE:  Recipe above is for a fresh tasting pumpkin pie using canned pumpkin.  If using fresh pumpkin, increase flour to 3 T. and use 3 eggs.

Make two 9-inch, deep-dish piecrusts, either from scratch or use ready made (there are generally two in a pack in your grocery freezer section, NOT graham cracker crumb piecrust!).  Set aside.

In large bowl, beat together rest of ingredients until smooth and thoroughly mixed.  Pour into uncooked piecrusts, spreading evenly between pie shells.  Do not overfill—extra pumpkin can be poured into small, oven-proof bowls and cooked separately as a custard.  (Great for those who don’t want crust!)  Bake in 400 degree oven, 10-15 minutes. Then, turn down heat to 350 degrees for 45 minutes until middle is set.

NOTE:  May need to cook longer to set when using fresh pumpkin.  Check in ten-minute increments after 45 minutes.  Cool on racks and serve.  If not serving immediately, cool, and then place (covered with plastic wrap) in refrigerator.  Serve with whipped cream.