Kat Food

Things we like to eat.

Random

  • Eggnog Muffins

    2 c. flour
    1/2 c. sugar
    1 Tb. baking powder
    1/2 tsp. salt
    1 c. eggnog
    1/4 c. water
    1/3 c. butter, melted
    1 egg, beaten
    1 tsp. vanilla
    1/2 tsp. nutmeg

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  • Cannoli Cake

    8 oz. ricotta cheese
    3 oz. cream cheese
    1/4 c. sugar
    2 Tbs. milk
    1/4 tsp. anise or almond extract
    3/4 tsp. vanilla
    1/3 c. semi sweet chocolate chips
    12 oz. pound cake
    16 oz. can chocolate frosting

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  • Pecan Butter Balls

    16 tablespoons (2 sticks) unsalted butter, softened
    1/3 cup granulated sugar
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    1 tablespoon water (or dark rum, bourbon or brandy)
    2 cups all-purpose flour
    8 ounces (about 2 cups) pecan pieces, finely chopped, but not ground, in the food processor
    1 cup confectioners’ sugar, for finishing
    2 cookie sheets or jelly roll pans covered with parchment or foil

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  • Marinated Bocconcini

    1/2 cup finely diced roasted red peppers (homemade or store-bought)
    1/3 cup chopped fresh basil
    1/4 cup pitted, seeded and finely chopped kalamata olives
    1/4 teaspoon crushed red pepper flakes
    3 cloves garlic, chopped
    3/4 cup extra-virgin olive oil
    12 ounces bocconcini (baby mozzarella balls)

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  • Walkabout Soup Clone

    8 cups water
    8 beef bouillon cubes
    3 medium white onions
    1 teaspoon salt
    1 teaspoon black pepper
    3/4 cup all-purpose flour
    1 cup heavy cream
    1 1/4 cups shredded cheddar cheese
    1/4 cup shredded Monterey Jack cheese

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  • Butterscotch Finger Bars

    8 oz. semi-sweet chocolate bar
    1/4 c. melted butter
    1 c. chocolate cookie crumbs
    1 c. milk
    1/4 c. crunchy peanut butter
    3 oz. butterscotch instant pudding
    8 oz. whipped topping, thawed
    3/4 c. chopped peanut brittle
    3 Tbs. butter

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  • Easy Meatball Sandwiches

    1 (16- to 18-ounce) package frozen beef meatballs
    1 medium green or red pepper
    1 medium onion
    1 tablespoon vegetable oil
    2 1/2 cups prepared spaghetti sauce with basil
    8 French bread rolls (each 6 inches long)
    1/2 cup (2 ounces) shredded mozzarella cheese

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  • Chocolate Buttersweets

    1/2 c. butter
    1/2 c. confectioner’s sugar
    1 tsp. vanilla
    1/4 tsp. salt
    1-1 /4 c. all purpose flour
    Creamy nut filling:
    3 oz. cream cheese
    1 c. sifted confectioners sugar
    2 Tbs. flour
    1 tsp. vanilla
    1/2 c. chopped walnuts
    1/2 c. flaked coconut

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  • Pear Crisp

    1/2 c. walnut pieces
    1/2 c. flour
    1/2 c. packed brown sugar
    Pinch salt
    1/4 tsp. cinnamon
    1/2 stick unsalted butter, cold
    4 firm pears
    1 Tb. sugar
    2 tsps. flour
    Vanilla ice cream, opt

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  • Warm Herb & Beef Salad

    1 lb. flank steak, partially frozen
    1/2 c. red wine vinegar
    2 cloves garlic, minced
    2 Tsps. dried basil leaves
    1 tsp. sugar
    1/2 tsp. salt
    1/4 tsp. pepper
    6 c. torn mixed greens ( like spinach or Boston lettuce)
    1 Tb. olive oil
    1 medium onion, cut in thin wedges
    1 medium red bell pepper, julienned

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