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November 2009

Written By: kittencal on November 30, 2009 No Comment
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This recipe will make two pans of the most delicious flaky buttery shortbread and may be made up to 2 weeks in advance stored at room temperature in an airtight container, if using unsalted butter then increase the salt to 1/4 teaspoon, make certain to slice the cookies while it is still warm or you can cut into small shapes or circles…
I have left the candied cherries as optional they are a great addition if you are making these for the holidays, this recipe was developed to make on the food processor this will insure a flaky light texture

Yield two (8-inch) pans

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup white granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 cup cold butter, cut into pieces (make certain that butter is very cold, place in freezer for about 5-8 minutes)
  • 1 cup red and/or green candied cherries, chopped (or can use chopped dried cranberries)
  • sifted confectioners sugar, for dusting (optional)

Instructions:————————————————–

  1. Preheat oven to 325 F (set oven rack to second-lowest position).
  2. Prepare two (8-inch) square cake pans (can use 8-inch round pans).
  3. In a food processor blend the first 4 dry ingredients.
  4. Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
  5. Mix in the chopped maraschino cherries or cranberries.
  6. Divide the mixture evenly between the two pans, then press the dough in firmly.
  7. Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don’t over bake!).
  8. Cool the baked dough in pans for 10 minutes.
  9. While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
  10. Using a spatula transfer to a plate.
  11. Sprinkle lightly with powdered sugar if desired.

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Written By: kittencal on November 30, 2009 No Comment
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This is so easy to make just mix all ingredients in a saucepan, transfer to baking dish top with biscuits and bake, make certain the the creamed chicken mixture is hot before putting it in the casserole dish otherwise the biscuits will get baked before the casserole gets hot and cooked, I recommend using Pillsbury Grands biscuits

Servings 6-8

Ingredients:

  • 2 (10-ounce) cans condensed cream of chicken soup, undiluted (can use one can each cream of chicken and cream of mushroom)
  • 1/3 cup light cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper, or to taste
  • 3 cups grated cheddar cheese, divided
  • 1/3 cup freshly grated Parmesan cheese
  • 1 (10 ounce) can corn kernels, well drained (can use 2 cans or or use 1-1/2 cups of your choice frozen mixed vegetables, thawed)
  • 1 (10 ounce) can sliced mushrooms, drained
  • 1-1/2 cups mayonnaise (do not use salad dressing)
  • 4 cups cooked cubed chicken (or can use cooked turkey)
  • 1 small small, chopped
  • 1 (16 ounce) can Pillsbury Grands refrigerated biscuits
  • 3 tablespoons melted butter
  • 2 cups shredded cheddar cheese (can use more)

Instructions:——————————————

  1. Preheat oven to 375 degrees F.
  2. Set oven rack to lowest position)
  3. Grease a 13 x 9-inch baking dish.
  4. In a saucepan combine both soups, light cream, garlic powder, fresh ground black pepper,  Parmesan cheese, chopped onion and mayo; bring to a boil over medium heat stirring constantly.
  5. Reduce heat to medium-low; mix in the cooked chicken, corn kernels, mushrooms and 1 cup packed shredded cheddar cheese; bring back to a simmer and cook uncovered stirring frequently  for about 12-15 minutes (the mixture will be thick but will thin slightly when baked).
  6. Transfer hot mixture to prepared baking dish.
  7. Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).
  8. Brush each biscuit with melted butter.
  9. Sprinkle 1 cup (or more) shredded cheese around each of the biscuits.
  10. Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.

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Written By: kittencal on November 27, 2009 No Comment
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Top this with a creamy cream cheese frosting :)

1 recipe for Easy White cake

2 tablespoons grated orange zest

1-1/4 cups fresh or frozen cranberries, coarsely chopped (measure 1-1/4 cups before chopping)

1 cup finely chopped walnuts, optional

Instructions:——————————————-

Prepare the batter from the cake recipe as stated in the recipe.

Mix in the orange zest until well combined, then mix in the chopped cranberries and nuts.

Pour into a greased 13 x 9-inch baking pan and bake as stated in the recipe.

Cool completely then frost as desired.

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Written By: kittencal on November 27, 2009 No Comment
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Perfect to serve at a holiday get-together… I have served this many times in the past and always receive rave reviews and you will too!  make two pies if your are serving more than 6 people…

For more cranberry topping increase amounts to 3 cups cranberries, 3 teaspoons cornstarch, 6 tablespoons water, 1 cup plus 2 tablespoons sugar, plan ahead there is a 5 hour chilling time before serving

Freeze the remaining half of the Cool Whip for another time

Servings 6

Ingredients:

3/4 cup sugar

2 teaspoons cornstarch

1/4 cup water (or can use cranberry juice)

2 cups fresh or frozen cranberries

1 (8-ounce) package cream cheese, softened

1 (3-ounce) packages cream cheese, softened

2 tablespoons soft butter

1-1/2 teaspoons vanilla

1-2 tablespoons fresh lemon juice

1 cup confectioners sugar, sifted (can use a little more for a sweeter taste)

1/2 (12-ounce) container Cool Whip frozen topping, thawed (or can use 1 cup heavy 35% whipping cream, whipped, measure 1 cup before whipping)

1 (9-inch) deep-dish graham cracker crumb crust (or can use chocolate crumb crust)

Instructions:—————————————————-

For the cranberry topping; in a saucepan combine sugar, cornstarch and water or cranberry juice until smooth; add in cranberries then bring to a boil over medium heat stirring constantly,  boil for 2 minutes.

Reduce heat to low and continue simmering until the berries pop (about 5-6 minutes) stirring constantly; set aside until slightly cooled.

In a bowl using an electric mixer on medium speed beat both packages cream cheese with confectioners sugar, vanilla and lemon juice until light and fluffy.

Fold in the HALF of the Cool Whip topping or the whipped cream (measured 1 cup before whipping).

Spread/transfer into the prepared pie shell.

Top with the cranberry mixture.

Chill pie for 5 hours or longer before serving.

Store in refrigerator.




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Written By: kittencal on November 26, 2009 No Comment
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Yield 16-20 bars

Ingredients:

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups Golden Grahams cereal
  • 3/4 cup plus 2 tablespoons quick-cooking oats, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup peanuts, divided
  • 1 cup semi-sweet chocolate chips, divided

Instructions:———————————————

  1. Preheat oven to 350 degrees F.
  2. Grease a 13 x 9-in baking sheet.
  3. In a mixing bowl, cream butter and both sugars (about 2 minutes)
  4. Add eggs and vanilla; and beat until smooth and well combined (no sugar granules should remain).
  5. In a bowl combine the  flour with crushed cereal, 3/4 cup oats, baking soda, baking powder and salt; gradually add to creamed mixture mixing until blended.
  6. Stir in 3/4 cup peanuts, and 2/3 cup chocolate chips.
  7. Spread in prepared baking dish.
  8. Coarsely chop remaining peanuts; sprinkle over top with remaining oats and chocolate chips.
  9. Bake for 25-30 minutes or until golden brown.

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