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 July 30, 2011 Leave a Comment

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Servings 4


1/2 cup butter, softened

1/4 teaspoon garlic powder (or to taste)

1/2 cup freshly grated Parmesan cheese

8 slices Italian bread

8 provolone cheese slices


Stir together butter with Parmesan cheese and garlic powder; spread on 1 side of each bread slice.

Place 4 bread slices, buttered sides down, on wax paper.

Layer 4 bread slices on wax paper each with 2 provolone cheese slices, and top with remaining bread slices, buttered sides up.

Cook sandwiches in batches on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown or until cheese melts.

Cut each sandwiches in half.

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

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

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2 (8 ounce) blocks/packages Monterey Jack cheese with jalapeno peppers

1 cup all-purpose flour

1/4 teaspoon cayenne pepper

1 cup fine dry bread crumbs

1 teaspoon dried parsley

1 teaspoon garlic powder

4 large eggs, beaten

oil, for frying

marinara dipping sauce


Slice the cheese crosswise into 3/4-inch slices, then lay slices flat and cut in half lengthwise.

Place the eggs in a shallow bowl.

In another shallow bowl combine the flour with cayenne; stir well.

In another bowl combine bread crumbs with parsley and garlic powder (you should have 3 separate bowls).

Firstly dip the cheese sticks in beaten eggs, then dredge in flour mixture, then dip coated cheese in egg a second time, then lastly dredge in bread crumb mixture, pressing firmly so that crumbs adhere.

Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.

Deep-fry the cheese sticks in 375 degree oil until golden brown.

Drain on paper towels.

Serve immediately with dipping sauce if desired.

You will also find this recipe on Recipezazz.com

Written By: kittencal on July 23, 2011 Leave a Comment

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Cooked chicken or ground beef may be added, serve this with Mexican rice

Amounts may be doubled

Servings 4


1-1/2 cups crushed nacho tortilla chips, divided

1 (15 ounce) can spicy chili with beans

1 (4 ounce) can chopped green chilies

1 cup sliced ripe olives, drained, divided (can use more)

3/4 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4-1/2 ounce) jar sliced mushrooms, well drained

4 green onions, chopped

shredded lettuce (use as much as you like)

Spread 1 cup crushed tortilla chips into a lightly greased 8-inch square baking
In a small bowl combine the chili, green chilies and 1/2 cup
olives; spoon over chips.
Spread sour cream over the top.
Sprinkle with both shredded cheeses, mushrooms, green onions, and remaining chips and olives.
Bake uncovered in a preheated  375 degree F oven for 10-15 minutes or until heated
through and cheese is melted.
Top with shredded lettuce.
You will also find this recipe on www.recipezazz.com
Written By: kittencal on June 7, 2011 1 Comment

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Taken from my “Favorites” folder!

Yield 24 sausage rolls (amounts may be doubled to yield 48 rolls)


1/4 cup fresh breadcrumbs

2  tablespoons milk

1/2 pound spicy or milk Italian sausage links, casings removed

3 tablespoons finely chopped onion

1 large egg, lightly beaten

3 garlic cloves, minced

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt

1 sheet frozen puff pastry, thawed

1 large egg, lightly beaten ( to brush on pastry)

Grease a large baking sheet.
In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
Transfer to a processor, and add in sausage meat, onion, eggs, garlic, oregano and black pepper; using on/off turns process until just blended.
Season with salt and pepper.
Unfold the pastry sheet onto a floured surface, then roll out into a 20 x 10-inch rectangle.
Cut pastry crosswise into 10 x 4-inch strips (I use a pizza cutter for this!).
Brush each strip with beaten egg.
Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
Fold the long sides in covering the filling and overlapping slightly.
Transfer and arrange the rolls seam-side down on the prepared baking sheet.
Cover and chill until rolls are set (at least 1 hour).
Preheat oven to 425 degrees F.
Cut each roll crosswise into 8 pieces.
Separate pieces on the baking sheet.
Brush with remaining beaten egg.
Bake until rolls are puffed and golden (about 20-22 minutes).
You will also find this recipe on Recipezazz.com
Written By: kittencal on June 6, 2011 Leave a Comment

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Purchase the long thin French baguette bread for this

There is a reason why garlic powder is used in place of fresh garlic, since the butter/garlic mixture is brushed on the baking sheet fresh garlic tends to burn on the pan


1 loaf French baguette bread (the long narrow kind)

3/4 cup butter (not substitutes)

2 teaspoons garlic powder ( or to taste)

1 to 2 tablespoon dried parsley

1/4 teaspoon salt (optional)

freshly grated parmesan cheese (use as much as you like)

shredded mozzarella cheese (optional,  use as much as you like)


Slice the baguette into thin slices diagonally.

Microwave the butter and garlic powder and salt until melted.

Preheat oven to 350 degrees F.

Using a pastry brush coat he bottom of a large baking sheet with butter/garlic mixture.

To remaining melted butter mixture mix in the dried parsley.

Using a pastry brush, coat each side of the bread slices with the melted butter mixture.

Place slices on baking sheet.

Sprinkle the top side with grated Parmesan cheese.

Bake for about 5-6 minutes then turn over the slices sprinkle top with Parmesan cheese and bake about 4-5 minutes more, depending on how crispy you like them.

Optional; sprinkle the baked crostini with shredded mozzarella cheese and return to oven to melt under broiler heat.

Best served warm.

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

Written By: kittencal on June 6, 2011 Leave a Comment

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4 -5 large tomatoes, sliced

salt and pepper

1/2 cup mayonnaise

5 green onions, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded mozzarella cheese


Preheat oven to 350 degrees F.

Grease a baking sheet

In a bowl mix the two cheeses together.

Place the tomato slices in the bottom of the dish.

Sprinkle with salt and pepper.

Spread the mayo over the tomato slices, then chopped green onions.

Top with the the shredded cheeses.

Bake for about 25 minutes.


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

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