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 June 15, 2012 Leave a Comment

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I made these recently, except for the butter, oats and krispies I didn’t even measure, the amounts listed are close to what I used though, I used large flake oats, quick cooking should work also

1 1/2 cups large flake oats

1 1/2 cups Rice Krispies cereal

1 tablespoons dry skim milk powder, if you don’t have any then you can omit

1/4 cup chopped salted peanuts

2 tablespoons butter

1/3 cup honey

1/4 cup corn syrup

1/3 cup brown sugar, reduce slightly for less sweeter taste (I have a sweet tooth)

1/4 to 1/3 cup peanut butter, depending on how much PB flavor you want

1 teaspoon vanilla


In a large bowl combine oats with the next 3 dry ingredients.

In a small saucepan combine honey, corn syrup and brown sugar; bring to a boil stirring constantly (be careful this boils high). Reduce the heat to low and simmer for 2 minutes stirring frequentely. Stir in peanut butter and vanilla until smooth and combined; immediately pour over the oat mixture. Stir with a wooden spoon until well combined.

Transfer to a greased 11 x 7-inch pan.  Using slightly wet hands, press down mixture in the pan.

Allow to cool, then cut into bars.

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 2, 2011 Leave a Comment

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Servings 6-8


(8 ounce) package cream cheese, very soft

1 teaspoon dried Italian seasoning

1 garlic clove, minced

1-1/2 cups shredded mozzarella cheese,divided

1-1/2 cups  prepared pizza sauce (or use your own favorite)

1 cup chopped pizza pepperoni slices (or use as much as you like)

pickled jalapeno slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)

Preheat oven to 350 degrees F.
Grease a 9-inch deep-dish pie plate.
In a bowl combine cream cheese with garlic and Italian seasoning; spread into bottom of pie plate.
Sprinkle 1-1/2 cups mozzarella cheese over cream cheese, then press gently to adhere the mozzarella cheese to the cream cheese (do not press the cheese all the way down).
Dollup then spread pizza sauce over top.
Sprinkle the chopped pepperoni over the pizza sauce.
Top with remaining 1-1/2 cups mozzarella cheese, then sprinkle the pickled jalapeno and olive slices over the top of cheese.
Bake about 20-25 minutes or until hot.
Written By: kittencal on August 28, 2011 Leave a Comment

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Servings 8


10 medium russet potatoes, peeled (do not slice potatoes, leave whole)

5 large garlic cloves, peeled

1/3 cup butter

1/3 cup heavy (35%) whipping cream, warmed

1/3 cup grated Parmesan cheese

salt, to taste

fresh ground black pepper, optional

Place potatoes and garlic in a large saucepan; cover with water; bring to a boil then reduce heat, cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well.
Add the butter, cream and Parmesan cheese.
Season with salt and pepper to taste.
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 26, 2011 Leave a Comment

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Servings 4-6


Make certain to drain the canned tomatoes very well before using, if your not a lover of tomatoes you may omit, adding in some cooked chopped chicken makes this a complete meal


1-2/3 cups uncooked elbow macaroni

1  (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup light cream OR milk

1/2 teaspoon ground mustard powder

1 teaspoon garlic powder

1 teaspoon hot pepper sauce, or to taste

6 ounces shredded cheddar cheese

1/4 cup finely chopped yellow onion

1 (14 ounce) can diced tomatoes, very well drained

6 tablespoons dry bread crumbs

2-1/2 tablespoons melted butter

Preheat oven to 375 degrees F.
Grease a 2-quart baking dish.
Cook macaroni according to package directions; drain.
In a large bowl, combine the soup with light cream or milk,  mustard powder, garlic powder and hot pepper sauce.
Stir in macaroni, chopped onion, drained tomatoes and shredded cheese.
Spoon into baking dish.
Combine bread crumbs and butter; sprinkle over the top.
Bake uncovered for 25-30 minutes or until heated through and bubbly.
You will also find this recipe on www.recipezazz.com
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