Kmad's profile page
Recipes
Loaded Potato Casserole
By kmad
Instructions In a large bowl, mix together the sour cream, cheddar cheese, bacon bits, green onion, and dip mix
- 1 (16oz) container sour cream
- 2 cups cheddar cheese, shredded
- 1 (3oz) bag real bacon bits
- 2 green onions, sliced
- 1 package Ranch Dip mix
- 1 (24 oz) bag frozen shredded hash browns, thawed
Chocolate Pumpkin Cheesecake Bars
By kmad
Preheat oven to 350 degrees
- CRUST:
- 20 chocolate wafer cookies, (half a 9-ounce package)
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- FILLING:
- 2 packages bar cream cheese, (8 ounces each)
- 1 cup sugar
- 1 cup canned solid-pack pumpkin puree
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin-pie spice
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate, chopped
Salted Caramel Pecan Bars
By kmad
Makes 4 dozen. Directions: Preheat oven to 350°
- 1 cup chopped pecans
- 12 whole graham crackers
- 1 cup firmly packed brown sugar
- 3/4 cup butter
- 2 Tbsp whipping cream
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Peanut Butter Pops
By kmad
1.Transfer ice cream and parchment lining from larger pan to a flat surface
- 1 pound graham crackers
- 16 ounces strawberry jam
- 1 cup unsalted peanuts, chopped (optional)
Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw
By kmad
Directions Yucatan Chicken: Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add t...
- Yucatan Chicken:
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 2 tablespoons ancho chili powder
- 3 cloves garlic, coarsely chopped
- 6 chicken thighs
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- Peanut-Red
- Chile BBQ Sauce, recipe follows
- Mesa BBQ Sauce:
- 2 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 3 cups canned plum tomatoes and juices, pureed
- 1 cup water
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1/4 cup molasses
- 3 tablespoons ancho chili powder
- 3 tablespoons pasilla chili powder
- 2 tablespoons pureed chipotle chiles in adobo, pureed
- Salt and freshly ground pepper
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a
- Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrig
- Peanut-Red Chile BBQ Sauce
- 1 tablespoon canola oil
- 2 -inch piece fresh ginger, peeled and finely chopped
- 1 1/2 cups Mesa BBQ Sauce
- 2 cups homemade chicken stock or low-sodium canned chicken broth
- 2 tablespoons soy sauce
- 1/4 cup peanut butter
- Salt and pepper
- Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
- Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
- Red Cabbage Slaw:
- 1/2 head red cabbage, finely shredded
- 1 small red onion, halved and thinly sliced
- 1/4 cup rice wine vinegar
- 1/2 cup freshly squeeze orange juice
- 1/4 cup canola oil
- 1 tablespoon honey
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh mint leaves
- Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit
- Peanut-Cilantro Relish
- 1/2 finely chopped roasted peanuts
- 1 tablespoon light brown sugar
- 2 tablespoons finely chopped cilantro leaves
- Salt and pepper
- Combine all ingredients in a small bowl just before serving.
Chocolate-Pumpkin Tart
By kmad
Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie
- 20 chocolate wafer cookies
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted, plus more for pan
- 4 ounces semisweet chocolate, melted
- 1 1/2 cups cooled Sugar-Pumpkin Puree or canned pure pumpkin puree
- 1 large egg
- 1/2 cup heavy cream
- 1/4 cup packed light-brown sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon pumpkin-pie spice
- 1/4 teaspoon salt
Chicken Tikka Masala
By kmad
For the marinade: In a large bowl, mix together the marinade ingredients
- Marinade:
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- Sauce:
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes, diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil, for grilling
- 1 tablespoon dried fenugreek leaves (optional)
- 1/2 cup heavy cream
- Minced fresh cilantro, for garnish
- Cooked rice, naan, or crusty piece of bread, for serving
Cookie Cupcakes
By kmad
I'm REALLY excited about these because the possibilities are endless! They can be cute, elegant, or anything in be...
- To begin you need to have your cookies baked and ready. They can be as large or small as you would like, as long as the circles are graduated.
- For each top, you will need 2-3 round cookies, the largest one being slightly larger than the biggest fluted cookie {I really really hope that made sense, LOL}
- For the bottoms, I like fluted cookies best, because the resemble cupcake liners. For the record, I used Americolor gels to tint the dough that I used. I just added a few drops directly to my dough before baking.
Cheese-Potato Slab Pie
By kmad
Great for a brunch or just breakfast
- For the Crust:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 3 sticks unsalted butter, cubed (keep cold in the freezer)
- 1 tablespoon white or apple cider vinegar
- For the Filling:
- 4 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- Kosher salt
- 4 large red-skinned potatoes (1 1/2 pounds), unpeeled
- 2 gala apples, unpeeled
- 2 sprigs fresh thyme, leaves stripped
- Freshly ground black pepper
- 3 tablespoons breadcrumbs
- 5 ounces mortadella or ham, thinly sliced
- 10 ounces white cheddar cheese, shredded
- Heavy cream, for brushing
Four Layer Pumpkin Pie
By kmad
This cake is better than pumpkin pie
- 1 pkg. (2-layer size) yellow cake mix
- 1 can (15 oz.) pumpkin, divided
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1-1/2 tsp. pumpkin pie spice, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1/4 cup caramel ice cream topping
- 1/4 cup chopped PLANTERS Pecans