Written By: kittencal on August 1, 2013 Leave a Comment

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These babies really rise!
Yield 12 jumbo muffins

2 2/3 cups all-purpose flour
1 1/2 cups sugar (or more if you prefer a sweeter flavor)
3/4 cup baking cocoa (use a good quality only!)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
3 large eggs
1/2 cup applesauce
1 cup plain Greek yogurt
1/2 cup Coke cola (not diet cola OR strong cooled or cold coffee)
1/2 cup milk (full-fat or 1% or 2%)
1/2 cup vegetable oil (can use extra-virgin olive oil)
1 tablespoon pure vanilla extract
3/4 cup mini chocolate chips
Preheat oven to 350 degrees F.
Position oven rack to second-lowest position.
Place jumbo paper liners in 12 jumbo muffin tins.
In a large bowl combine the flour with sugar, cocoa powder, baking powder, salt and cinnamon.
In another bowl beat eggs with applesauce, yogurt, cola or brewed coffee or water, milk, oil and vanilla until very well combined.
Gently stir the wet mixture into the flour mixture mixing with a wooden spoon just until blended (there’s a large amount of batter so it may take a few minutes, do not over mix treat this batter the same as a muffin batter).
Stir in chocolate chips.
Fill muffin tins three-quarters full.
Bake in preheated oven for 25 minutes or until the muffins test done.
Cool 5 minutes in muffin tins then remove to wire racks to cool.

Written By: kittencal on September 18, 2011 Leave a Comment

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This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese



12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste



Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Written By: kittencal on September 1, 2011 Leave a Comment

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Yield 1 loaf


1/3-1/2 cup melted butter, slightly cooled

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

1 (1 pound) package Rhodes frozen white bread dough, completely thawed according to package directions


Grease a 9 x 5-inch loaf pan.

In a small bowl, combine the melted butter, parsley and garlic powder.

Cut dough into 1-inch pieces, then coat into the butter mixture.

Layer in a greased loaf pan.

Cover and let rise until doubled ( about 1 hour).

Bake in a preheated 350 degree F oven for 30 minutes or until golden brown.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on August 31, 2011 Leave a Comment

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Easy to make and very good, you can stuff the mushrooms in advance and refrigerate until ready to bake

Yield -  24 large mushrooms


1/2 pound bulk spicy pork sausage meat

24 large fresh mushrooms (with stems)

oil and 2 tablespoons butter

1 small onion, minced

4 large garlic cloves, minced

1 cup bread crumbs (seasoned or plain)

1/2 cup shredded pepper Jack cheese (more to sprinkle on top of mushrooms before baking)

1/4 cup freshly grated Parmesan cheese

seasoned salt and fresh ground black pepper, to taste


In a small skillet, cook sausage over medium-high heat until browned; remove to a bowl.

Remove stems from mushrooms and finely chop; set caps aside.

To the skillet add in chopped stems, onion and garlic; cook in oil and butter until softened (about 5 minutes, use as much oil as you need mixed with the butter or can use all butter).

Stir in the cooked sausage, bread crumbs and 1/2 cup shredded cheese and 1/4 cup Parmesan cheese.

Season with salt and pepper to taste.

Spoon about 2 tablespoons into each mushroom cap.

Grease a rack then fit the rack into a foil-lined large baking sheet.

Sprinkle with remaining shredded cheese.

Bake in a preheated 350 degrees F oven for 22-25 minutes or until mushrooms are tender.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on August 28, 2011 Leave a Comment

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Plan ahead there is a 4 hour chilling time before serving

Servings 12-14


1 pound uncooked elbow macaroni

12  hard-cooked eggs (chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)

fully cooked ham, cubed (use as much ham as you like)

1 cup frozen peas, thawed

1 celery stalk, diced

1/2 green bell pepper, chopped

6-8 large green onions, chopped

1/2 (4 ounce) jar diced pimientos, drained

2 cups Hellman’s mayonnaise

1 teaspoon garlic powder

dry Hidden Valley Ranch seasoning mix, to taste, start with 1 tablespoon

seasoned salt and fresh ground black pepper, to taste

Cook macaroni according to package directions; rinse in cold water then
drain and cool completely; then transfer to a large bowl.
Mix in 6 chopped hard-boiled eggs with next 6 ingredients.
In a bowl whisk the mayonnaise with garlic powder and dry ranch dressing mix (start with 1 tablespoon of dry ranch dressing mix and add in more to taste) pour over the salad mixture and toss to combine.
Season with salt and pepper to taste.
Place the remaining 6 sliced egg halves on top of the salad.
Cover and refrigerate for at least 4 hours or more before serving.
You will also find this recipe on Recipezazz.com
Written By: kittencal on August 28, 2011 Leave a Comment

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Yield 2 quiche


2 (9-inch) deep-dish unbaked pastry shells

3 cups cubed cooked chicken

2 tablespoons minced pickled jalapenos

2 envelopes taco seasoning, divided

1/2 teaspoon garlic powder

2/3 cup salsa (mild or medium, divided)

2 cups shredded cheddar cheese, divided (can use a little more cheese)

8 large eggs

2 cups half-and-half cream

2 tablespoons butter, melted

1 (4 ounce)  can chopped green chilies

1/2 cup sliced ripe black olives

salt and fresh ground black pepper, to taste

Line unpricked pastry shells with a double thickness of heavy-duty foil.
Bake at 400 degrees F for 4 minutes.
Remove foil; bake 4 minutes longer.
In a small bowl combine the chicken with jalapeno and ONE envelope taco seasoning;
spoon/divide into pastry shells, then top with salsa and cheddar cheese (use 1 cup cheddar cheese for each pie).
In a large bowl, whisk the eggs with light cream, melted butter and remaining ONE envelope of taco seasoning.
Stir in chilies and olives.
Season with salt and pepper to taste.
Pour over the cheddar cheese.
Place one quiche onto a firm plate, then freeze until solid, wrap in foil and freeze up to 3 months.
Place remaining quiche onto a baking sheet.
Bake 400 degrees F  for 33-35 minutes or until a knife inserted near the center
comes out clean.
Let stand for 10 minutes before cutting.
To use frozen quiche —————–
Remove from the freezer 30 minutes before baking (do not thaw).
Cover edges of crust loosely with foil, then place on a baking sheet.
Bake 400 degrees F for 70-75 minutes or until a knife inserted near the center comes out clean.
Let stand for 10-12 minutes before slicing.
You will also find this recipe on Recipezazz.com
Written By: kittencal on August 25, 2011 Leave a Comment

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Taken from my “Favorites” folder!

Purchase the packages with the pan rolls attached together and do not separate the rolls

To make ahead; prepare as directed but omit oven warming, freeze up to 6 weeks, thaw in refrigerator overnight and then warm in oven as directed


1-1/2 cups finely chopped walnuts OR pecans

2 (9.25 ounce) packages pan rolls (do not separate the rolls!)

2/3 cup peach preserves

1/2 cup Hellman’s Dijonnaise mustard-mayonnaise blend

1 pound thinly sliced deli roast beef, chopped

1/2 pound provolone cheese slices ( can use cheddar cheese)

fresh ground black pepper


Preheat oven to 325 degrees F.

Heat walnuts in a small nonstick skillet over medium-low heat, stirring often (about 5 to 6 minutes or until lightly toasted and fragrant, do not omit the toasting!)

Remove rolls from packages. (do not separate the rolls).

Using a large serrated knife cut rolls in half horizontally, creating 1 top and 1 bottom per package.

Spread preserves on cut sides of top of rolls, then sprinkle with walnuts (about 3/4 cup for each pan roll package).

Spread mustard-mayonnaise blend on cut sides of bottom of rolls, then top with roast beef and cheese.

Sprinkle with pepper.

Cover with top halves of rolls, preserves sides facing down.

Wrap in aluminum foil.

At this point you may freeze for up to 6 weeks.

Bake at 325 degrees F for 20-25 minutes or until cheese is melted.

Slice into individual sandwiches.

Serve immediately.

Posted on Recipezazz.com

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