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Recipes
Carrot Cupcakes with Cinnamon Cream Cheese Frosting
By katieelkins
Preheat oven to 375 degrees
- 1-1/2 cup All-purpose Flour, Spooned And Leveled
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 3/4 teaspoons Salt
- 1/2 teaspoons Ground Cinnamon
- 1/4 teaspoons Ground Ginger
- 1/4 teaspoons Ground Nutmeg
- 3/4 cups (1 1/2 Sticks) Unsalted Butter, Melted
- 1 cup Packed Light Brown Sugar
- 1 whole Large Egg
- 2 Tablespoons Lowfat Plain Yogurt
- 1/2 teaspoons Vanilla Extract
- 1-1/2 cup Grated Carrots (about 3 Or 4 Medium Carrots)
- 1/4 cups Diced Walnuts (optional)
- _____
- Cinnamon Cream Cheese Frosting
- 8 ounces, weight Organic Neufchatel Cheese, Room Temperature
- 1/4 cups (1/2 Stick) Unsalted Butter, Room Temperature
- 1 cup Confectioners’ Sugar
- 1-1/2 teaspoon Vanilla Extract
- 1/4 teaspoons Or 1/2 Teaspoon Ground Cinnamon
Pesto Cheese Phyllo Bites
By katieelkins
Preheat oven to 325 degrees
- 30 whole 1 3/4-inch Baked Minature Phyllo Shells (two 2.1 Ounce Packages)
- 4 ounces, Garlic Herb Goat Cheese, Softened
- 3 ounces, Cream Cheese, softened
- 2 teaspoons Pesto (homemade Or Store Bought)
- 1 whole Egg
- 1 teaspoon All-purpose Flour
- 2 Tablespoons Pesto, For Topping
- 1/4 cups Sweet Bell Pepper, Finely Diced
- 3 Tablespoons Fresh Basil, Finely Chopped
Hot Olive & Artichoke Dip
By katieelkins
Combine all ingredients in the bowl of a food processor
- 1 can Artichoke Hearts (14 Oz. Can)
- 10 whole Black Olives
- 8 ounces, weight Cream Cheese (1 Pack)
- 1 cup (real) Mayonnaise
- 1 whole Egg
- 1/4 cups Red Onion, Diced
- 1/4 cups Grated Parmesan Cheese
- 3 dashes Worcestershire Sauce
- Salt and Pepper, to taste
- Cayenne Pepper (for Spice)
Tomato Feta Pasta Salad
By katieelkins
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
- For the dressing:
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- nocoupons
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
Grilled Chicken and Pineapple Quesadillas
By katieelkins
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat
- 8 whole Flour Tortillas
- Butter Or Margarine
- 2 cups Grilled Pineapple, Sliced
- 3 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 3 cups Monterey Jack Cheese, Grated
- 1 whole Jalapeno, Sliced
- Cilantro
- 3 Tablespoons Barbecue Sauce
Pumpkin Pecan Crescent Rolls
By katieelkins
Preheat the oven to 375 degrees
- 1 container (8 Ounce) Refrigerated Crescent Rolls
- 1/3 cups Pumpkin Puree
- 3 Tablespoons Brown Sugar
- 1/4 cups Chopped Pecans
- 1 Tablespoon Butter, Optional
Smash Potatoes
By katieelkins
Bring a pot of salted water to a boil
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Chicken Caprese
By katieelkins
Pre-heat an outdoor or indoor grill to medium-high heat Season the chicken cutlets with salt and pepper
- 2 6- to 8-ounce chicken cutlets, pounded thin
- 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
- 1/4 cup balsamic vinegar (eyeball it)
- 1 vine-ripened tomato, cut into thick slices
- 1 ball fresh mozzarella, cut into thick slices
- 24 leaves fresh basil, chopped
- Salt and pepper
Loaded Oatmeal Cookies
By katieelkins
Preheat oven to 350 degrees F
- Brown Butter Icing:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 1/2 cups quick-cooking oatmeal
- 1 cup raisins
- 1 1/2 cups chopped walnuts
- 1 teaspoon pure vanilla extract
- 1/2 cup butter
- 3 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons water
- In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough w
CPK's BBQ Chicken Pizza
By katieelkins
Preheat oven to 375 degrees
- 1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
- 2 whole Boneless, Skinless Chicken Breasts
- 1/2 cups Barbecue Sauce
- Olive Oil, For Drizzling
- Salt For Sprinkling
- 16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
- 1/2 whole Red Onion, Cut In Half And Sliced Very Thin
- Chopped Cilantro, to taste