Kats’ Kitchen

What’s been Cookin’ (or bakin’) in my kitchen? December 16, 2010

My posts have been scarce lately probably because I’ve been forgetting to take pictures of what I’ve been making.  That’s my favorite part of reading food blogs, looking at the pictures, so I feel I need pictures for every post so that my followers will want to come back for more.

Anyway, I’ve been baking and cooking quiet a bit.  I had a brunch play date last week and made Night Before Christmas Breakfast Casserole.  We also had our mini-church Christmas party last weekend and I made Ground Beef Mostaccioli.  That was a hit, everyone raved about it!  I’ve also made Peanut Butter Kiss Cookies, Caramel Crunch, Beef Manicotti (I threw the manicotti together without a recipe, maybe I’ll share it another time) and last night went over to Grandma Kats to make our annual Banket.  Can’t get enough of that stuff!  I’ve got a few pictures, some are from previous posts since I’ve made a couple of these recipes before.  I really should keep my camera in the kitchen…although then I would need to keep it under a protection shield.  I’ll have to think about that one.

Oh yeah I also made another batch of this Vanilla Chai Tea Mix!  Love a cup of this on these cold afternoons.

Enjoy the recipes and the few pictures that I have.  I hope to post at least once more before Christmas, which is like 8 days away or so, it’s going to be here before I know it!  I’m heading to my mom’s to make Christmas cookies tomorrow, so, if I remember my camera, hopefully I’ll have lots of fun pictures to share!


Peanut Butter Kiss Cookies

Grandma’s Banket (wow this one goes way back to when I first started this blog 3 years ago!)



Night Before Christmas Breakfast Casserole

6 eggs

1 lb sausage

2 dashes pepper

5 slices day-old bread, pulled into bite size pieces

2 cups milk

1/2 tsp salt

2 cups cheddar cheese

Brown & drain sausage.  Hand beat the eggs.  Add the milk, bread pieces, salt, & pepper.  Mix in the sausage.  Put into a 9×13 or other casserole dish and top with cheddar cheese.  Bake for 40-50 minutes until it is no longer runny in the middle.

Recipe from Mom Van Eck

Ground Beef Mostaccioli (The recipe below is doubled from the original b/c I made some changes to be able to double it w/ ingredients I had on hand.  It fills a 9×13 plus some.  It’d probably be perfect for one 9×13 and one 8×8 — I suggest freezing one!)

16 oz shredded mozzarella cheese

1 3/4 lb ground beef

1 cup chopped green pepper

1 cup chopped onion

1/2 cup water

1 lb 13 oz crushed tomatoes

14.5 oz can diced tomatoes

2-6 oz tomato paste

2 tsp salt

1 tsp oregano

1/2 tsp pepper

16 oz Centrella Mostaccioli (cooked)

Fry ground beef, green pepper and onion.  Drain.  Add crushed tomatoes, diced tomatoes, tomato paste (2), water and seasonings to skillet.  Simmer for 10 minutes.  In

4-qt or one 9×13 and one 8×8 casserole, layer half noodles, half mozzarella cheese and half the meat sauce.  Repeat the layers.  (I did the

backwards, I did noodles, meat sauce then cheese)  Bake at 350 for 30-45 minutes if baked immediately.  For 1 hr or until heated through if it is right out of the fridge.

Recipe Adopted From Priced Recipes to Cook and Savor by PRCS

Caramel Crunch

2 cups corn chex cereal

2 cups rice chex cereal

2 cups what chex cereal

6 cups popped popcorn

2 cups pretzel sticks

1 cup honey roasted peanuts

Heat oven to 350.  Mix above items in large bowl and set aside.

2/3 cup brown sugar

2/ cup light corn syrup

1/4 cup margarine/butter (1/2 stick)

1/2 tsp vanilla.

Bring sugar, corn syrup and butter to a boil.  Stir occasionally.  Let boil for 2-3 minutes until it becomes thick.  Remove from heat and stir in vanilla.  Pour over cereal mixture stirring till evenly coated.  Spread in a large ungreased roasting pan (or 2-9×13).  Bake for 10 minutes.  Take out and stir.  Bake for another 5 minutes.  Take out and stir.  Bake another 5 minutes.  (So that is a total of 20 minutes in the oven — I stir twice b/c last year I burned some of it…bummer)  Take out and put on wax paper to cool.  Store in airtight container.

Recipe from Colleen (Terrie’s from BKS’s friend)


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