K Black Recipe Book

8/14/2019 K Black Recipe Book

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Main Dishes

- Catalina Stir Fry Chicken

- Chicken Parmesan Olive Garden Style

- Café Rio Pork with rice and dressing

- Chicken Cordon Bleu casserole

- Mango Salsa Pork Roast

- Coca-cola chicken (dutch oven)

- Creamy Broccoli Chicken

- Mushroom-sauced Crockpot Pork Chops

- Easy Cheesy Chicken

- Chicken Fettuccini

- Spicy Rapid Roast Chicken

- Sweet and Sour Meatballs

Soups

- Creamy Chicken Noodle- Taco Soup

- Ham and Potato

- Chicken and Corn Chowder

Sides & Salads

- Pumpkin Dip

- Cheese ball

- Banana Crumb Muffins

- Chicken Bowtie Pasta Salad

- Apple Snickers Fruit Salad

- Spinach Artichoke Dip

Desserts

- Chocolate Revel Bars

- Pumpkin Chocolate Chip Cookies

- Cream Cheese Pumpkin Roll

- Easy Cake Mix Cookies

- Imitation Homemade Ice Cream

Drinks

- Winter Punch

- Pineapple Slush

- Limeade Slush

- Peach Smoothie

f r o m t h e k I t c h e n o f

Kristin Black



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Catalina Stir Fry Chicken • 1/4 cup soy sauce

• 3/4 cup Catalina salad dressing

• 2 cups thawed, chicken cubes

• 1 bag frozen stir fry vegetables

• rice

- In a skillet, warm soy sauce, Catalina, and add onion flakes and garlic salt.

- Cook chicken in sauce until done/white.

- 20 minutes before serving, add frozen vegetables and steam

- Serve over cooked rice.

Chicken Parmesan • 8-10 thawed boneless, skinless chicken tenderloins

• 1 egg

• 1/4 cup milk

• Bread crumbs

• Mozzarella cheese—sliced

• Spaghetti sauce

- Mix egg and milk with whisk. Coat chicken in egg mixture and bread crumbs. Fry in oil untilchicken is white.

- Coat bottom of 9X13 pan with 1/2 jar spaghetti sauce. Place chicken on top of sauce, slice of

mozzarella cheese on top of chicken and top with remaining spaghetti sauce.

- Cook uncovered at 350 for 30 min. Serve over noodles topped with parmesan cheese.



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Cafe Rio Pork • 2 lbs pork roast

• 1 can Coca Cola Classic or Dr. Pepper

• 3/4 cup brown sugar

• 1 tsp garlic salt

• 1/4 cup barbecue sauce

• 1/2 cup ketchup

- Place roast in crock pot. Mix brown sugar and coke and pour over roast. Add garlic salt,

barbecue sauce and ketchup. Cook on high for 8 hrs or until tender. Shred with two forks.

Cafe Rio Dressing • 1 buttermilk ranch dressing packet (make as per recipe)

• 2 tomatillos (can buy in fresh produce or canned in Mexican aisle)

• 1/2 bunch cilantro

• 1 clove garlic

• Juice of 1 lime

- Use a food processor to blend all the ingredients well. Refrigerate.

Serve on warm tortillas with rice and favorite toppings (lettuce, tomato, cheese, sour cream)



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Chicken Cordon Bleu Casserole• 2 cups thawed chicken chunks

• 1 egg

• 1/4 cup milk

• Bread crumbs

• Ham chunks (use leftovers, or buy pre-chunked ham)

• Mozzarella cheese (cut into bite-sized chunks)

- Whisk together egg and milk. Coat chicken in egg mixture and then in bread crumbs.

- In frying pan with enough oil to coat bottom, fry chicken until white.

- In 9X13 pan, dump chicken dumplings, ham chunks, and mozzarella chunks.

- Cook covered for 30 min. at 350.

Mango Salsa Pork Roast • Pork roast

• Jar of Mango Salsa (available at Sam’s clubs or Costco)

- In crock pot or roaster pan, coat meat with salsa. Add water to fill the bottom of pan (so as not

to burn meat). Cook on low for 8 hrs or until tender.

* can use same recipe with chicken too. Or use as topping on a grilled salmon.



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Coca-Cola Chicken • 8-10 boneless, skinless chicken tenderloins

• 3 cloves garlic; minced

• 1 can Coca-Cola

• 1 tbsp onion powder

• 1 1/2 cups catchup

• 2 tbsp chili powder

- Mix ingredients and pour over chicken. Bake until done.

* Dutch oven recipe—place dutch oven with16 hot briquettes on bottom and 12 hot briquettes

on top. Cook for 2 hours.

Creamy Broccoli Chicken • 1 can Cream of Broccoli Soup

• 6-8 boneless, skinless chicken tenderloins (can be frozen)

• 1 clump broccoli (or use frozen)

• Salt and pepper to taste

• 1 cup milk

• rice

- Place chicken in a crock pot. Cover with vegetables and cream of broccoli soup. Add salt

and pepper. Cook on low for 4-6 hrs.

- Add milk about 30 min. before serving. Serve over rice.



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Mushroom-sauced Pork Chops • 4 pork chops, about 2 lbs.

• 1 small onion, thinly sliced

• 1 can cream of mushroom soup

• 1 cup apple juice

• 1 1/2 tsp Worcestershire sauce

• 2 tsp thyme• 1/4 tsp garlic powder

• 1 1/2 cups sliced fresh mushrooms

- Brown pork chops in 1 tbsp oil. Put in crock pot and top with onions.

- Mix mushroom soup with apple juice, Worcestershire, thyme, and garlic. Pour over pork chops

in crock pot. 30 min. before serving add fresh mushrooms.

Easy Cheesy Chicken • 4– 6 boneless, skinless chicken tenderloins (can be frozen)

• 1 can cream of chicken soup

• 1 can cream of cheese soup

• Salt and pepper to taste

• Garlic powder to taste

- Mix undiluted soups and seasonings and pour over chicken in a crock pot.

- Cook on low 6 hrs. Serve over noodles.



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Chicken Fettuccini • 8-10 boneless, skinless chicken tenderloins (can be frozen)

• 1 pkg. Italian Dressing Mix

• 8 oz cream cheese, softened

• 1 can chicken broth

• 1 cube butter, melted

• 2 cans cream of chicken soup• 1/2 –1 can water

- Combine broth and dressing mix. Pour over chicken in a crock pot. Cover and cook for 4hrs.

- Mix butter, cream cheese, cream of chicken soup and water in a bowl, then pour over

chicken in crock pot. Cook on low for 2 more hours. Serve over angel hair pasta.

Spicy Rapid Roast Chicken • 1 (3 lb) whole chicken

• 1 tbsp olive oil

• 1/4 tsp of each: salt, pepper, oregano, basil, and paprika

• 1/8 tsp cayenne pepper

- Rinse chicken thoroughly inside and out, pat dry with paper towels.- Put chicken in small baking pan. Rub with olive oil. Mix the seasonings, and rub over chicken.

- Roast chicken for 20 min in preheated 450 oven. Lower oven to 400, and continue roasting for

40 min. Let cool 10 min. before serving.



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Sweet and Sour Meatballs • 1 lb. Hamburger

• 3/4 cup rolled oats

• 2 eggs

• 1/2 cup milk

• 1 tsp salt & 1 tsp pepper

• 1 tsp Worcestershire sauce

- Mix together. Form into small balls. Place in 9X13 pan.

Sauce•

1 cup brown sugar• 1/2 cup vinegar

• 1 tsp mustard

• 1/2 cup barbecue sauce

• 2 tsp Worcestershire sauce

- Mix the sauce and pour over the meatballs. Bake at 350 for 45 min.



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Creamy Chicken Noodle• 8 boneless, skinless chicken tenderloins (can be frozen)


• 1/2 cup milk

• Chopped carrots

• Chopped onions

• Chopped celery • Dollop of sour cream

- In a crock pot, put chicken with soup and 1/2 cup water. Cook 3 hrs or until chicken is tender.

Shred chicken with two forks.

- Add milk, carrots, onions and celery. Cook another 2 hrs. Add sour cream before serving.

- Can be served with cooked noodles.

Taco Soup • 1 lb gound beef, cooked and drained

• 1 can tomato soup

• 1 can corn (include juice)

• 1 can kidney beans (include juice)

• 1 can red beans (include juice)

•

1 can black beans (include juice)• 1 packet taco seasoning

- Brown beef and drain. In crock pot, add meat to all cans of soup (do not drain). Heat through.

- Serve with sour cream, cheese, and tortilla chips.



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Ham and Potato Soup • 3 1/2 cups peeled and diced potatoes

• 1/3 cup diced celery

• 1/3 cup chopped onion

• 3/4 cup diced cooked ham

• 3 1/4 cups water

• 2 tbsp chicken bouillon

• 5 tbsp butter

• 5 tbsp flour

• 2 cups milk

- Combine potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over

medium heat until potatoes are tender (10-15 min). Stir in the chicken bouillon and salt/pepper

to taste).

- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook until thick (1 min). Slowly stir in milk (do not allow lumps to form) until all the milk has been

added. Stir until thick.

- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.



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Chicken and Corn Chowder• 1 can cream of potato soup


• 1 cup diced chicken or 2 cans chunk chicken

• 1 can corn, drained

• 1 cup chicken broth

• 1/4 cup red bell pepper

• 1 can chopped mild green chilies

• 1/2 tsp salt

• 1/8 tsp pepper

• 1/4 tsp dried thyme

• 1 cup milk

- Combine everything but the milk in crock pot. Cook on low 4 hrs. Add milk and cook for 30

min. more.



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Pumpkin Dip • 15 oz can pumpkin

• 8 oz cream cheese (softened)

- Blend together then add:

• 1/2 tsp cinnamon

• 1/2 tsp ginger

- Blend well. Fold in 2 cups powdered sugar.

- Serve with any cookies like ginger snaps or graham crackers; or sliced fruit.

Cheese Ball

• 8 oz cream cheese (softened)

• 1 tbsp Worcestershire sauce

• 1/3 cup crumbled bleu cheese

• 1/2 cup shredded cheddar cheese

• 1/2 tsp garlic salt

• Roll in chopped pecans

- Using clean hands, mix all ingredients together. Shape in a ball. Roll in chopped pecans.

- Serve with Keebler Club crackers (green box) or Ritz crackers.



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Banana Crumb Muffins • 1 1/2 cups flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 3 bananas, mashed

• 3/4 cup white sugar

• 1 tsp cinnamon

• 1 egg lightly beaten

• 1/3 cup oil

Crumbly Topping:

• 1/3 cup brown sugar

• 2 tbsp flour

•

1/8 tsp cinnamon• 1 tbsp butter

- Preheat oven to 375. Lightly grease 12 muffin cups.

- In large bowl, mix together wet ingredients. Add dry ingredients to banana mixture just until

moistened. Pour batter into prepared muffin cups.

- In small bowl, mix together brown sugar, 2 tbsp flour and cinnamon (crumbly topping). Cut in 1

tbsp butter until mixture resemble coarse cornmeal. Sprinkle over muffins.

- Bake for 18-20 min.



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Chicken Bowtie Pasta Salad • 6 boneless, skinless chicken tenderloins, cooked and cubed

• 2 small cans mandarin oranges

• Purple grapes, cut in half

• 1 bottle Coleslaw salad dressing

• 1 bag prepared bowtie pasta

- Cook and cube chicken. Prepare pasta.

- Mix together and add desired amount of Coleslaw dressing. Refrigerate.

Apple Snickers Fruit Salad • 3-4 large apples

• 1 tub Cool Whip

• 3 Snickers regular sized bars

- Dice apples. Chop up Snickers (freeze overnight to make less sticky).

Mix together, fold in cool whip. * sounds more like a dessert than a salad!



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Spinach Artichoke Dip • 2 (10 oz) pkgs. Frozen spinach, thawed & drained

• 1 (8 oz) pkg cream cheese

• 1/2 cup margarine

• 1 (8 oz) can artichoke hearts, drained & quartered

• 1/4 cup parmesan cheese

• 1 sleeve crushed buttery crackers (Ritz)

- Melt together cream cheese and margarine (it will be lumpy).

- Put spinach in a 9x9 casserole dish and spread cream cheese mixture over top.

- Evenly place artichoke hearts, parmesan cheese and crackers over mixture.

- Cover and bake at 350 for 20 min.



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Chocolate Revel Bars Oat Mixture

• 3 cups quick cooking oats

• 2 1/2 cups flour


• 1 tsp salt

• 1 cup butter, softened

• 2 cups packed brown sugar

• 2 eggs

• 2 tsp vanilla

- Preheat oven to 350. Lightly grease 9X13 baking pan.

- In large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 tsp va-

nilla. Add oats, flour, baking soda and 1 tsp salt.- In medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tbsp butter, and

1/2 tsp salt over low heat, stirring until smooth. Remove from heat. Stir in 2 tsp vanilla.

- Pat 2/3 of the oat mixture into the bottom of prepared pan. Spread chocolate mixture evenly

over the top, and dot with remaining oat mixture.

- Bake for 30-35 min. in preheated oven. Let cool on wire rack. Cut into bars.

Chocolate Mixture

• 1 (14 oz) can sweetened condensed

• 1 1/2 cups chocolate chips

• 2 tbsp butter

• 1/2 tsp salt• 2 tsp vanilla



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Pumpkin Chocolate Chip Cookies • 1 cup canned pumpkin

• 1 cup white sugar

• 1/2 cup vegetable oil

• 1 egg

• 2 cups flour

• 2 tsp baking powder

• 2 tsp cinnamon

• 1/2 tsp salt


• 1 tsp milk

• 1 tbsp vanilla

• 2 cups chocolate chips

- combine pumpkin, sugar, oil, and egg. Add flour, baking powder, cinnamon, and salt. Dis-

solve baking soda with milk and stir in.

- add vanilla and chocolate chips

- drop by spoonful on cookie sheet. Bake at 350 for 10 min.



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Cream Cheese Pumpkin Roll • 3 eggs

• 1 cup sugar

• 2/3 cup pumpkin

• 1/2 tsp cinnamon

• 3/4 cup flour

• 2 tbsp melted margarine

• 8 oz cream cheese

• 3/4 tsp vanilla

• 1 cup powdered sugar

- Grease a 10x15” cookie sheet. Line with wax paper and grease again.

- Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan.

- Bake at 350 for 15 min.- Turn onto a flat towel that has been dusted with powdered sugar. Roll from long end up into a

log, wax paper, towel, and all.

- Place in fridge and cool completely.

FILLING:

- Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until

smooth

- Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the

cake back up. Slice and serve. Keep refrigerated.



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Easy Cake Mix Cookies • 1 pkg. any flavor cake mix

• 1/2 cup margarine, softened

• 2 eggs

• 1/4 cup water (if too stiff)

- combine all ingredients at low speed until thoroughly moistened. Drop by spoonful onto

ungreased cookie sheet. Bake at 350 for 10 min.

* If desired, stir in 1 cup chocolate chips, frost cookies with your favorite frosting, or make

sandwich cookies with frosting between two cookies!

Imitation Homemade Ice Cream • 1 pint vanilla ice cream, softened

• 1 pint pineapple sherbet ice cream, softened

• 1 bag frozen raspberries, do not let thaw

• 3 bananas

- Mix together softened vanilla and pineapple sherbet ice creams.

- Add raspberries, and banana slices. Freeze.



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Winter Punch • 3 cups apple juice

• 1 1/2 cups orange juice

• 2 tbsp honey

• 2 tsp cinnamon

- Combine apple and orange juice in pot. Heat until hot, not boiling. Remove from heat and

add honey and cinnamon. Serve warm.

Pineapple Slush

• Pineapple Sherbet ice cream, 1 pint

• Sprite 2 liters

- In punch bowl, scoop out ice cream and add sprite. Serve immediately.



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Limeade Slush • 3 (12 oz cans) frozen limeade concentrate

• 6 cups sugar

• 16 cups boiling water

• Green food coloring

• 2 liters Sprite

- Bring water to a boil. Remove from heat, dissolve sugar, add limeade concentrate and add

desired amount of food coloring. Freeze in 9x13 pans (2).

- To serve, chop frozen mixture and serve with Sprite.

Peach Smoothie

• 1 bag frozen peaches

• 1 container strawberry/banana yogurt

- In blender, blend frozen peaches with yogurt. Add milk if too thick. Serve immediately.

Documents

K Black Recipe Book