Kats’ Kitchen

Strawberry Lemonade July 11, 2014

Filed under: Miscellaneous — stacielk @ 8:33 am
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This is a tasty refreshing drink for this time of the year.  My daughter and I whipped it together…patiently waited for the strawberry mixture to cool and then drank it all!  Good thing we only made 1/2 the recipe.  

Straw Lem

Strawberry Lemonade

1 lb strawberries, cut small (I blended the straw mixture so didn’t cut them extremely small)

6 lemons, juiced

3/4 cup sugar

6 cups water

ice

Cook strawberries, sugar, 1 cup water and 1 lemon rind on high until it JUST started to boil.  Remove from heat and let cool.  

In a pitcher mix the remaining 5 cups of water and lemon juice together.   

When the strawberry mixture is fairly cool, blend in blender or using an immersion blender.  Add this to the pitcher and mix thoroughly.  Taste and add more sugar/lemon if necessary.

Sip and enjoy!

Recipe from Six Sisters Stuff

 

Skillet Chocolate Chip Cookie and a Pinterest Dress April 23, 2014

Cookie-SkilletMake this TODAY.  I mean the cookie, not the dress, unless you have lots of time on your hand, than go ahead and make both, but this Skillet Chocolate Chip Cookie is a must.  Seriously, it’s only 7 in the morning, you still have time to serve it for breakfast, but don’t forget the ice cream.  Didn’t we used to have backwards day?  Today is a great day for that.  Start with dessert and end with your cup of coffee…although I think I will skip the coffee at 8 at night, then I won’t sleep, then the next day won’t be pretty.  My kids would not like me.  They don’t deserve that, so no coffee for me that late at night.  Or maybe you are reading this at 7 at night….you STILL have time :)  ANYWAY, where was I.  The Skillet Chocolate Chip Cookie is…awesome.  Just out of the oven with a scoop of vanilla ice cream.

Skillet Chocolate Chip Cookie

3/4 cup melted butter (I actually browned my butter b/c I recently read about putting browned butter in baked goods.  If you don’t know how to brown better Our Best Bites just posted about it so head over there to learn how!  It’s really not that hard, you just gotta keep an eye on it)

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 yolk

2 cups flourDress-2

3/4 tsp baking soda

1 tsp kosher salt (I used course kosher salt and I will use maybe 1/2-3/4 tsp next time.  I actually do really enjoy the subtle salty taste on my tongue but without the ice cream I think it would be a bit much or I would just stick with regular salt.)

2 tsp vanilla

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350°.

In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.

Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.

Stir in flour, baking soda and salt until incorporated.

Fold in chocolate chips.

Spread evenly in a 10″ cast iron skillet. (I used a 9 inch)

Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.

Let cool 10 minutes on wire rack and scoop onto plates or bowls.

Serve with vanilla ice cream.

Recipe from Cookie & Cups

Now for the dress.  Super cute, not too hard.  Creating my own pattern was a bit difficult, but I figured it out.  The only thing I would change next time would to make the bottom portion of the dress wider.  The tutorial came from The Ribbon Retreat Blog. Fabric is from JoAnn Fabrics. :)

 

Some Cookies and a Sewing Project April 8, 2014

Filed under: Uncategorized — stacielk @ 7:00 am
Tags: , , ,

Dress-picI made some cookies yesterday.  Frosted Toffee Cookies.  There is a glaze AND a topping on these cookies.  I decided to leave off the chocolate topping and sprinkled on the toffee bits right after I poured on the glaze, it cools and dries up quick!  You can find the recipe here.  (I would also use 1/2 the glaze recipe next time, I had quite a bit leftover)  They are a little more work than your chocolate chip cookie, but if you like toffee, you will love them!

Another project I have been working on is a dress for my daughter.  Sewing of course, not baking.  :)  Sewing was a huge hobby of mine when I was younger, grade school, high school mainly.  I haven’t sewn much since getting married, a couple things here and there, but now I’m really getting into it, when I find the time that is.  I figured it is ok I post about my sewing project on Kats’ Kitchen since my sewing machine IS sitting on my kitchen table, and has been for the last month (I need to apologize to my husband for the eye sore – although it’s better now that I sewed a nice cover for it :)

Pattern used:  New Look SO524

DSC_0052

 

 

Maple Roasted Brussel Sprouts March 28, 2014

Filed under: Side Dish — stacielk @ 7:00 am

bruss-sprouts

So, you may think I’m really weird after saying this, but these brussel sprouts are de-licious!  I have thought about scooping myself up a serving for dessert the other night.  Yes, dessert…weird, I know but if you have not tried brussel sprouts, try them like this.  I think it’s the combo of the roasted sprouts, the blue/feta/goat cheese, the walnuts and the craisins…something about it.  In fact, I ate this for lunch yesterday…and will be eating the rest of it today for lunch.

*When you buy brussel sprouts, PLEASE remember to collect the smallest ones you can find.  Big ones are not the best ones, learned this the hard way :)

Try them for yourself, here’s the recipe!

Maple Roasted Brussel Sprouts

1 1/2 lb brussel sprouts, end cut off and halved or quartered

1/4 cup evoo

1/4 cup maple syrup (I’ve used both the real stuff and the hungry jacks, they both work but the real is better!)

garlic salt

pepper

1/3 cup dried cranberries

1/3 cup blue cheese (or feta or goat)

1/2 cup walnuts

Preheat oven to 400.  Mix sprouts, evoo, syrup, garlic salt & pepper (to taste).  Roast 20-40* minutes until desired doneness (the browner for me the better).

*Add the walnuts the last 10 minutes to toast.

Let cool a few minutes and place in bowl with the craisins & cheese.  Add garlic salt if needed.

Recipe from familyfreshcooking.com

 

Deep Dish Oatmeal Chocolate Cookie Bars March 15, 2014

Filed under: Brownies/Bars & Other Sweets — stacielk @ 7:00 am
Tags: , ,

Chocolate-Oatmeal

I was on a baking streak a few weeks backs.  Made three different bars within just a few days.  Good thing they freeze well!  I always like having extra food in my freezer for the busier weeks or the unexpected guests :)

Fudge Topped Peanut Butter Chip Blondies - I made these things – extremely good!  Follow the link for the recipe.  I topped with peanut butter chips instead of peanuts. *if you click on the link – ignore the star rating – kind of confused by that b/c the commenters said they are delicious*

Melt In Your Mouth Lemon Bars – And these bars were exactly what the title says.  Melt in your mouth!  Shortbread crust with a lemony filling and a nice sweet glaze.  I am NOT a lemon person, but these.were.good. (along side one of these other chocolaty bars of course :)

Do I have a favorite out of the 3?  That’s a hard one because they are all very different.  Depends what your in the mood for.

Deep Dish Oatmeal Chocolate Cookie Bars

2 sticks margarine or butter

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups brown sugar

2 tsp vanilla

1/3 cup milk

3 cups oatmeal

In a stand mixer, mix the butter, eggs and brown sugar.  Add vanilla and milk.  Slowly incorporate the rest of the dry ingredients.  Mix well.
In a saucepan over medium heat melt together (or in the microwave):
1 can eagle’s brand sweetened condensed milk
1/3 cup butter or margarine
1 tsp vanilla
2 cups semi-sweet chocolate chips
Spread 3/4th of the cookie mixture on the bottom of a greased 9×13 pan, pour chocolate mixture on top and spread over the cookie layer.  Piece the rest of the cookie mixture on over the chocolate covering as much as possible.  Bake for 25 minutes at 350 degrees. Let cool completely.
Recipe from Love, Life, Lavins
 

Butterflake Herb Loaf March 4, 2014

Filed under: Bread — stacielk @ 7:00 am
Tags: , ,

buttery-herb-loafIt is a good thing I have self control, well most of the time.  This bread was delicious!  I seriously could have eaten the entire loaf for dinner, skipped all the other stuff that was served on our table, ate piece after piece of this bread that you just pull apart.  It was buttery, herby, flavorful, delicious!  I pretty much followed the recipe that King Arthur Flour has on their website, but did change a couple things slightly.  Below is the original recipe and in parenthesis are my changes.  As mentioned on KA’s site, you can really add whatever herbs in the butter spread OR you could make it sweet and make a cinnamon-sugar mixture for it.  Next time, I will make half and half.  Some for breakfast, some for dinner :)

Oh and we dug right into the center of this thing.  Although, I thought the edges were just as delicious as the center.  Not sure if it was from the butter seeping to the sides OR the special pan my grandma passed down to me.

Butterflake Herb Loaf

1 cup milk (skim)

1/4 cup butter (softened)

3 tablespoons sugar

2 teaspoons salt (I used garlic salt…but don’t recommend if using half the dough for something sweet :)

2 large eggs

2 teaspoons instant yeast or active dry yeast

4 1/4 to 4 3/4 cups Flour (start with 3 1/2 cups, I used 3 cups AP and 1/2 c whole wheat…to make it healthier, haha)

buttery-herb-loaf-022 tablespoons potato flour (about 1 T mashed potatoes)

Place softened butter in your bread machine.  Warm milk in microwave until just boiling and pour over butter.  Place sugar and salt into the milk mixture and let this mixture cool till about 110 degrees.  Place remaining ingredients (start with 3 1/2 cup flour) in pan and set to ‘dough’ cycle.  After a few minutes of starting the cycle, check the dough and add more flour if needed, until you can touch dough and it will not stick to your finger.  Let cycle continue until it is finished.

Deflate dough and roll out to 1/2 inch thick.  Cut rectangles/squares (or circles) and butter half of each piece with the below butter herb filling, fold in half and place in pan until all pieces are buttered and folded.  Let bread rise for 30-60 minutes until doubled.  Bake at 350 for 25-35 minutes until baked through.  Cover with foil if top is getting to brown.

For step-by-step directions on rolling, cutting, butterying and folding click here.

Butter Herb Filling

1/2 cup unsalted butter, soft

1/2 teaspoon caraway or chopped fennel seed (omitted)

1/2 teaspoon dried basil

1 teaspoon grated onion or chopped chives (onion pwd)

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (paprika

1 clove garlic, minced (omitted by accident)

Mix butter herb filling ingredients together.  Use in above bread loaf recipe.  You can certainly change this filling recipe up to whatever you have in your cabinets.  Sweet or savory!

Recipe from King Arthur Flour 

 

Kielbasa-Cheese & Tai Chicken-Noodle SOUP February 24, 2014

Filed under: soup — stacielk @ 7:00 am
Tags: , , , , , , , , ,

Before this beautiful winter season comes to an end, I wanted to post a couple more soup recipes that I have made.  They are two very different recipes and two delicious soups.

Kielbasa-Cheese SoupKal-Soup

1/4 cup butter

1 large onion, halved & thinly sliced

1 cup sliced celery (2 stalks)

1/4 cup all-purpose flour

2 tsp Worcestershire sauce

3/4 tsp dry mustard

1-14.5 oz can chicken broth

3 cups peeled and cubbed potatoes (3 med-I used red skin)

8 oz cooked kielbasa, sliced 1/4 in thick (we used uncooked polish sausage and cooked/crumbled ourselves)

1 cup chopped carrots (2 medium)

3 1/4 cups milk

1/4 tsp freshly ground black pepper

3 cups shredded sharp cheddar cheese (12 oz)

Cook onion and celery with butter until tender.  Stir in flour, Worcestershire sauce & dry mustard.  Stir 2 minutes and gradualy stir in broth.  Add potatoes, sausage & carrots.  Bring to boil, reduce heat and simmer about 20 mintes.  Stir in milk and pepper.  Cook and stir till it barely comes to a boil.  Reduce heat and gradually add the cheese, stirring until melted.

Sprinkle each serving with additional cheese and pepper.

Thai Chicken-Noodle SoupThai-Soup

1 cup canned crushed tomatoes (1 cup – not the whole can!)

1/2 cup chunky peanut butter

1 lb skinless, boneless chicken thights (or any kind of chicken meat) cut into 1-inch pieces

4 cloves garlic, minced

2 tsp grated fresh ginger (or 1 tsp ground ginger

1 T sesame oil

6 cups reduced-sodium chicken broth

2 tsp fish sauce

3 oz dried rice noodles, broken if desired

2 cups shredded green cabbage

1 cup canned bean sprouts, rinsed and drained

1/4 cup chopped green onions (2)

snipped fresh cilantro (opt)

coarsely chopped peanuts (opt)

Combine 1 cup tomato and peanut butter in a small bowl.

Cook chicken, garlic and ginger in hot oil about 5 min, till chicken is brown.  Stir in tomato mixture.  Add broth and fish sauce.  Bring to boil  Stir in noodles, reduce heat.  Simmer 5 min.  Stir in cabbage.  Simmer 5 min more and remove from heat.  Stir in bean sprouts and green onions.

Ladle soup in bowls and top with cilantro and peanuts if desired.  (I think the cilantro added a nice flavor to the overall soup)

Both recipes from Better Homes & Gardens – Soups and Stews

 

 
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