Written By: kittencal on April 29, 2012 Leave a Comment

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This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.


2 pounds of eggplants (long slender type)

olive oil for frying

4 to 5 tablespoons of fresh chopped basil

5 cloves of garlic, minced

1 pound red ripe tomatoes, diced

1/2 pound Greek feta cheese, crumbled

salt and freshly ground black pepper


Preheat the oven to 350 degrees F.

Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.

 Fry lightly in olive oil until soft and only slightly browned.

Layer the eggplant slices in the bottom of a greased baking sheet..

In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste;  spoon the mixture over the eggplant slices.

Top with feta cheese, and bake for about 40-45 minutes.

Serve hot, warm, or at room temperature.

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Written By: kittencal on October 30, 2011 Leave a Comment

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This is just as good if not better that the ones made in muffin tins and will also work using this using melted butter in place of the pan drippings of coarse  the pan drippings have better flavor,  the complete batter is baked in one pan then sliced into eight pieces

Plan ahead the batter needs to sit for 1 hour before using or you may refrigerate the batter overnight but you must allow it to come down to room temperature before using and for best result all ingredients should be room temperature

Servings 8


1 1/2 cups all-purpose flour

1/2 teaspoon salt

3 large eggs, room temperature

3/4 cup water, room temperature

1/2 cup beef pan drippings (or can use melted butter)

3/4 cup milk, room temperature


Mix the flour and salt together in a medium bowl.

Make a well in the middle of the flour; add in milk and whisk until smooth.

Add in eggs and beat until blended.

Add in the water and continue beating until the mixture is light and frothy.

Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).

When your roast beef is ready to come out of the oven, get ready to use the prepared batter.

Preheat oven to 400 degrees F (allow to heat for 10 minutes, the oven must be hot).

Pour 1/2 cup roast beef drippings (or melted butter) into a 13 x 9-inch baking pan.

Place the pan in the oven until the drippings in the pan sizzle.

Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown (DO NOT OPEN THE OVEN DOOR WHILE BAKING!).

Slice into 8 equal pieces and serve immediately.

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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 17, 2011 Leave a Comment

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Servings 6-8


6 medium potatoes, peeled and cut into about 1/2-inch cubes

 1-1/2 cups coarsely crushed potato chips, divided

1 small onion, finely chopped

1/4 cup butter, melted

1/2 – 1 teaspoon garlic powder

1 teaspoon seasoned salt

fresh ground black pepper, to taste


Preheat oven to 350 degrees F.

Grease a shallow 2-quart baking dish.

In a large bowl, combine the potatoes, 3/4 cup of crushed potato chips, onion, melted butter, garlic powder seasoned salt and black pepper; toss to combine.

Transfer to  baking dish.

Sprinkle with remaining 3/4 cup potato chips.

 Bake uncoveredfor 40-50 minutes or until potatoes are tender.

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

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I use my Kitchen Aid stand mixer for mixing, use only russet potatoes for this and do not slice the potatoes they will absorb too much water

Servings 4-6


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

12 garlic cloves, peeled

1/2 cup butter, softened

1/2 cup heavy (33-35%) whipping cream

1 (3-ounce) package cream cheese, softened

2 teaspoons salt, or to taste

Place the whole potatoes and garlic in a large saucepan; cover with cold water, then bring to a boil, reduce heat,  cover and cook for about 25 minutes or until potatoes are just fork tender.
Using a large slotted spoon remove the potatoes and the garlic to a large mixing bowl.
Add the butter, cream and cream cheese and 2 teaspoons salt.
Beat on low speed for 1 minute, then increase to medium speed, beating until potatoes are smooth.
Season with more salt if needed.
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Written By: kittencal on August 31, 2011 Leave a Comment

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For garlic mushrooms saute 2-3 cloves minced garlic in the butter before adding in the flour

Servings 6-8


3 pounds sliced fresh mushrooms

1/2 cup butter, cubed

1/2 cup all-purpose flour

2-1/2 cups milk

1 cup evaporated milk

1 teaspoon salt, or to taste

fresh ground black pepper, to taste


Place mushrooms in a large saucepan; cover with water, then bring to a  boil stirring.

Reduce heat, cover and simmer for 3 minutes or until  tender; drain very well

In a Dutch oven, melt butter.

Stir in flour until smooth, then gradually add milk and evaporated milk; bring to a boil stirring or whisking constantly until thickened (about 2 minutes).

Stir in salt and mushrooms; cook and stir over medium heat for 3-4 minutes or until heated through.

Season with black pepper and more salt if needed.

Written By: kittencal on August 29, 2011 Leave a Comment

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Taken from my “Favorites” folder!

Servings 6 (all amounts may easily be doubled)


Cheddar Sauce:

1/4 cup all-purpose flour

2 cups light cream

1 1/4 cups shredded  cheddar cheese (a little more cheese won’t hurt!)

salt and fresh ground black pepper, to taste

1/8 teaspoon cayenne pepper (optional)


2 pounds russet potatoes, peeled then cut into about 1/4-inch-thick slices

6 garlic cloves, chopped (do not finely mince)

1 1/4 cups hot prepared cheese sauce

1/4 cup freshly grated  Parmesan cheese



Preheat oven to 350 degrees F.

Grease a 2-quart baking dish.

Place the potato slices and garlic cloves in a saucepan, and cover with water; bring to a boil until just tender (about 7-8 minutes) drain.

Prepare cheese sauce; place the flour in a medium heavy saucepan; gradually add the light cream stirring with a whisk until smooth and blended.

Place over medium heat; cook until thick (about 8 minutes).

Season with cayenne pepper, salt and black pepper if desired)

Arrange half of the cooked potatoes and garlic in baking dish.

Pour half of the sauce mixture over potatoes.

Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture.

Sprinkle with Parmesan cheese and paprika.

Bake for about 25 minutes or until bubbly.

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