Kats’ Kitchen

Shredded Wheat Snack Mix December 30, 2014

Filed under: Appetizer,Miscellaneous,Uncategorized — stacielk @ 4:32 pm
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I hope everyone had a wonderful Christmas and enjoys their New Year.

This snack mix is a salty one, really easy to put together and I love the flavor of it.  Enjoy!

shredded wheat

Shredded Wheat Snack Mix

4 cups shredded wheat cereal (spoon size – I got mine from aldi so not sure if it’s the right sz or not.)

2 cups popped popcorn

1 cup small pretzels

1 cup mixed nuts

1 envelope Italian salad dressing/recipe mix

1/4 cup butter/margarine, melted

2 T Worcestershire sauce

1/4 tsp garlic powder

Preheat oven to 300.  In a medium-large bowl toss cereal with popcorn, pretzels and nuts.  Sprinkle evenly with salad dressing mix.

Mix butter, Worcestershire sauce & garlic powder.  Drizzle evenly over cereal and toss to coat.  Place on a 10x15x1 inch baking pan and bake for 30-35 minutes until lightly toasted.  Stir after 15 minutes.

Recipe from Kat’s Kitchen Binder (unsure of where original came from)


Shrimp Scampi Dip December 1, 2014

Filed under: Appetizer — stacielk @ 1:01 pm
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Shrimp Scampi Dip - One of the best (and easiest) dips I've ever had, baked to absolute creamy, cheesy perfection!

This dip is delicious.  Pretty simple to put together.  Once it’s in the oven, slice up some french bread, spray them with oil and broil just until brown.  The toasted bread works great as a dipper.

Unfortunately my picture didn’t make the cut.  I get to excited to try the food I make, that I don’t have enough patience to set up a photo-shoot, especially of the hot dishes.  Here’s a picture from the original blog I got it from.  If you want to see some more mouth watering pictures, find them here.

Shrimp Scampi Dip

2 T unsalted butter

8 oz med. shrimp, peeled, deveined and roughly chopped

4 cloves garlic, minced

1/2 tsp red pepper flakes (I omitted)

1/4 C white wine

2 T freshly squeezed lemon juice (I used bottled)

Kosher salt and freshly ground black pepper, to taste.

4 oz cream cheese, at room temperature (I used 1/2-1 oz less)

1/4 C sour cream

3 T mayonnaise

2 tablespoons chopped fresh parsley leaves

1/2 C shredded mozzarella cheese, divided

2 T grated Parmesan

Preheat oven to 350 F. Lightly oil a 9-inch baking dish.

Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.

Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.

Spread mixture into the prepared dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.

Serve immediately with toasted bread.

Recipe adopted from here original from Closet Cooking


Today’s Lunch August 15, 2014

Filed under: Appetizer,Salad — stacielk @ 1:07 pm
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Quinoa Cowboy Salad

The original recipe for this salad came from a co-worker of mine 6-7 yrs ago.  I have loved making this salad each summer and usually eat it with chips.  This last time I threw in some cooked quinoa and ate it as a salad.  Just as delicious and healthier!

16 oz bag frozen corn

2 cans black beans, drained & rinsed

1 medium red onion, chopped

2 ripe avacados, chopped

3 lrg beef tomatoes, chopped

1/4 cup chopped cilantro

1 lime, juiced

1 T apple cider vinegar

1 cup cooked Quinoa (simmer 2 cups water with 1 cup quinoa for 15 minutes.  Turn off heat and let set to cool.  Chill in fridge.)

Mix all above ingredients and serve as a salad or with  scoop Tostitos.

Grilled Peach w/ goat cheese & honey

Split a peach in half and take the pit out.  Spray grill or grill pan and grill peach about 10 minutes.  Let cool 5-10 minutes and sprinkle on some goat cheese and drizzle on honey.
Chopped Mango

no recipe necessary :)

Great for summertime!  Delicious.

OH By the way, those cookies just below this post….oh  my, they are way too good!  Even straight from the freezer.


Buffalo Buffalo Meatballs January 24, 2014

Filed under: Appetizer — stacielk @ 7:00 am
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MeatballsSuper Bowl is quickly approaching and appetizers are a hit during the game.  Here is a great meatball recipe that would please your clan.  I love the blue cheese dip to go along with the meatballs and to bring the heat down a bit….along with the celery and carrots for health :)  (I also discovered pretzels are awesome if you have any extra blue cheese dip, for some reason I loved them combo of the two)


Buffalo-Buffalo Meatballs

1 cup sour cream

¾ cup panko breadcrumbs

1 large egg

3 carrots

3 stalks celery + 1 T chopped celery leaves

1 lb ground beef

4 scallions, finely chopped

1 T chopped fresh parsley

1 clove garlic, grated

¼ tsp cayenne pepper (I omitted b/c I don’t like too much heat)

Kosher salt

1 T unsalted butter

1 cup chicken broth

¾ cup Buffalo hot sauce (I used Sweet Baby Ray’s, did not specificy that it was hot)

½ cup ketchup

½ cup crumbled blue cheese (2 oz)

Preheat oven to 400.  Spray baking sheet with cooking spray.

Mix 2 T sour cream, panko and egg.  Let sit 5 min.  Grate 1 carrot and 1 celery stalk into panko mixture.  Add the meat, leaves, half the scallions, parsley, garlic, cayenne (if using), and ½ tsp salt and mix with hands till combined.  Shape into 35 mini meatballs and place on baking sheet.  Bake about 12 minutes until cooked through.

Melt butter in a pot.  Add remaining scallions and cook till wilted, 1 min.  Add broth, buffalo sauce and ketchup, bring to boil, reduce heat to med-low.  Simmer until sauce thickens, about 8 min.  Add meatballs and simmer about 8 min more.

Mix blue cheese and the remaining ¾ Cup and 2 T sour cream in a medium bowl.  Cut remaining 2 carrots and 2 celery stalks into sticks.  Transfer meatballs to a bowl and serve with the veggie sticks and blue cheese dip.

Recipe from Food Network Magazine


Quick Chicken Soup & Jalapeno Popper Dip January 6, 2014

Filed under: Appetizer,Chicken,Main Dishes,soup — stacielk @ 5:34 pm
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So, these two recipes may not go together, but they are delicious and instead of holding you back from making one or another for another month or so, until I post again, I thought I’d be kind and share them both with you!


The Chicken Noodle Soup is a GREAT dinner or lunch for days like these chilly artic days.  It was pretty quick to throw together, although not super quick because you need to do a bit a chopping, etc. But I like my little handy dandy food processor to do most of that for me.  I shared some of this soup for a friend of mine.  Her and her kiddos really enjoyed it!  As does my family :)  But it is always nice to have someone outside the family tell you also….for some extra (re)assurance.

This dip is a recipe I got from a friend.  I made it last month when I was stuck at home from a Christmas party with my sick little guy….yes, you heard me right, but I will repeat, I made it for myself….I felt kind of selfish, but I guess I was unselfish for staying home with my sick kid right?  So it’s all good, plus I only made half the recipe.  And I just made the other half today, for my family, but I was the only one that touched it, NOT because it wasn’t good, just because they just don’t like that kind of stuff, their loss, my gain, more for me (sorry selfish again….)  SO yes, this dip is delicious!  Served warm on crackers.  OR leftovers between some grilled bread (aka grilled cheese, I added a bit more shredded cheese to the sandwich, IF you do have leftovers and want to try it that way.)

Sorry for being so wordy, it’s been a while…or maybe I have cabin fever.  Who knows, but I really recommend both these delicious recipes.  If you give them a go, come back and let me know what you think!

If you would like the Jalapeno Popper Dip, head on over to FAVORITEFAMILYFOODS, and don’t forget to say hi in the comment section!

l_RU199271Quick Chicken Soup with Pasta (my comments are in parenthesis)

serves 4 (so you might wanna double it!)

½ lb mezze penne rigate or other small-cut pasta (I’ve used both small noodles and egg noodles)

2 T evoo

6 cups chicken stock

1 lb skinless, boneless chick breast

1/2 cup dry white wine 

1 large bay leaf (I omitted)

5-6 carrots, peeled and sliced crosswise

1 small onion, chopped (I used food processor to chop)

2-3 large cloves garlic, chopped (put this in food processor with onion)

2 T chopped fresh thyme (dried)

1 rind Parmigiano-Reggiano (opt) (I omitted but bet it would had a nice flavor!)

1 cup frozen peas (ick, one veggie I don’t like….I threw in some chopped celery instead)

½ cup chopped flat-leaf parsley

1 small lemon, zested (I omitted)

 Cook pasta to al dente in a soup pot.  Drain and drizzle with EVOO

 In a sm sauce pan, pour in 2 cups chicken stock to cover the chicken.  Add the wine and bay leaf (if using), simmer until chicken is cooked through, about 12 min.

 In the empty soup pot heat 2 T evoo over med-high and stir in carrots, onion, garlic and thyme, season with salt and pepper.  Cook until veggies are softened, about 10 min.  Add remaining 4 cups chicken stock and cheese rind (if using); bring to simmer. 

 Remove the chicken from liquid and cut into bite-size pieces (OR throw in your stand mixer and mix just until shredded-so easy!)  Add chicken to soup.  Strain the poaching liquid into the soup.  Stir in the peas (ick….or celery) and parsley; discard the bay leaf (if using).

 Spoon pasta into bowls.  Ladle in the hot soup and top with the lemon zest (if using) and extra grated parmigano-reggiano if desired.

Recipe and picture from Rachael Ray


Two Great Appetizers! BLT Dip & Pineapple Paradise Spread April 2, 2013

Filed under: Appetizer — stacielk @ 7:00 am
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BLT-DipHere are two super easy dip/spread recipes.  They are both delicious!  One is sweet, the other is savory, so serve them both at your next gathering to please everyone!

BLT Dip 

1 cup sour cream (I used light which makes the dip not as firm)

1 cup mayonnaise

6-8 slices bacon, fried and crumbled

1 cup tomato, seeded and cut into small chunks

1 cup shredded cheddar cheese

Wheat thins or other crackers for serving

Mix all ingredients together except crackers.  Chill.  Serve with crackers.

Recipe from Generous Helpings by Sertoma Centre, Inc.

Pineapple-Paradise-SpreadPineapple Paradise Spread

8 oz cream cheese, softened (I used 1/3 less fat, which like the sour cream in the above recipe, makes the spread not as firm)

1 – 20 oz can of crushed pineapple, drained

½ cup sugar

¾ cup pecans, chopped

Graham crackers for serving

Using an electric mixer, whip cream cheese until fluffy.  Add in the pineapple, sugar and pecans.  Chill 2 hours or more and serve with graham crackers.

Recipe from Tried & True (Real Recipes from Real Moms)


BBQ Jalapeno Poppers December 28, 2012

Filed under: Appetizer — stacielk @ 7:00 am
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I hope everyone had a wonderful Christmas!  I thought I would share an appetizer that I brought to a couple parties.  BBQ Jalapeno Poppers.  This recipe came The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, which I own, but it looks like she also was on Good Morning America at want point and made these.  So head over here to get the full recipe!

The one thing I want to note about the recipe is that it says to preheat the oven to 275 and then bake them for an hour until the bacon sizzles.  I baked mine for about an hour and 15 minutes and it didn’t seem to sizzle.  Thankfully I was reheating them for the next day, so I put them in at 350 for 20-30 minutes and the bacon seemed to finish cooking.  Also, WEAR your gloves when cutting and gutting the peppers….I wore only one on one hand…the other hand unforunatly burned for a couple hours – NOT fun…lesson learned again!

These were delicious!  They may be what I bring to every Christmas party from here on out!  Enjoy!