Written By: kittencal on November 30, 2014 Leave a Comment

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Hello KK’s blog readers!


Due to many requests I have made the decision to re-open the forums. I hope to see you all soon for fun and good times!

Written By: kittencal on June 7, 2012 Leave a Comment

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A new tater salad recipe I recently developed and is now my new favorite! I do hope you will try it out!

Kittencal’s Potato Salad with Eggs

Written By: kittencal on June 4, 2012 Leave a Comment

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For all you Greek foodies, this is one I think you will love!

Click here to check it on on Recipezazz  Greek Chicken Pitas with Creamy Greek Yogurt Sauce

Also a new recipe for Yellow Rice

Written By: kittencal on October 17, 2011 Leave a Comment

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I have some additions listed you have a choice to add in one or add in all of them

Servings 4-6


1 (10 3/4 ounce) can condensed cheddar cheese soup (undiluted and divided)

3 cups hot mashed potatoes

1 pound ground beef (can use half beef and pork sausage meat)

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

1 medium onion, chopped

4 garlic cloves, minced

1 teaspoon crushed chili flakes, optional or adjust to heat level

2-3 teaspoons worcestershire sauce

1 (10 ounce) can mushrooms, drained (use whole or sliced)

1 1/3 cups shredded cheddar cheese, divided

1/3 cup freshly grated parmesan cheese

2 cups frozen mixed vegetables (your choice of veggies)

salt and fresh ground black pepper, to taste


3/4 cup beef broth (combined with 2 tablespoons all-purpose flour to thicken the beef mixture)

1 cup corn kernels

2 teaspoons Dijon mustard

1/3 cup Heinz chili sauce or ketchup

1/2 package dry onion soup mix or 2 tablespoons Kitchen Bouquet Browning sauce


Step 1
Preheat oven to 400 degrees F.
Step 2
Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
Step 3
For potato topping; combine half of the can of cheddar cheese soup with hot mashed potatoes; set aside.
Step 4
In a skillet brown ground beef with oregano, chopped onion, garlic and crushed chili flakes; drain off fat, then stir in Worcestershire sauce, mushrooms, 1 cup shredded cheddar cheese and Parmesan cheese (can use more than 1 cup shredded cheese).
Step 5
In a skillet brown ground beef with oregano, chopped onion, garlic and crushed chili flakes; drain off fat, then stir in Worcestershire sauce, mushrooms, 1 cup shredded cheddar cheese and Parmesan cheese (can use more than 1 cup shredded cheese).
Step 6
Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of the condensed cheese soup.
Step 7
Add in your choice of one or all of the additions then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
Step 8
Spoon meat mixture into prepared baking dish; spread the hot mashed potato mixture evenly over top.
Step 9
Bake for 25-30 minutes or until topping is light golden brown.
Step 10
Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt (can use more cheese if desired).

You will also find this recipe on Recipezazz.com

Written By: kittencal on October 16, 2011 Leave a Comment

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These are no-fail if you follow the instructions making sure that the buttermilk is very cold when adding in the melted butter this will form small clumps of semi hardened butter that is needed for the success of these biscuits I have suggested in the instructions to put the buttermilk in the freeze. If you don’t have any buttermilk just mix 1-1/2 tablespoons white vinegar with milk to equal 1 cup then allow to sit for 10 minutes mixing often, for garlic lovers add in 1/2 teaspoon garlic powder adding in some dried herbs is a great addition… these are best served still warm


Yield 12 biscuits


2 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons white sugar

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup shredded cheddar cheese

1 cup buttermilk

1/2 cup cold butter (no substitutes!)

2 tablespoons melted melted (for brushing on biscuits after baking)


Step 1
Preheat oven to 425 degrees F (400 degrees F for air-convection oven).
Step 2
Generously grease a medium baking sheet or line with parchment paper.
Step 3
In a large bowl combine the flour with the next 4 dry ingredients, then mix in the cheese.
Step 4
Melt 1/2 cup butter in the microwave or on top of the stove, allow to cool at room temperature for 5 minutes while chilling the buttermilk.
Step 5
Place the buttermilk in the the freezer for 5-7 minutes or until very cold but not frozen (the buttermilk needs to be very cold before adding in the melted butter).
Step 6
Mix in the 1/2 cup melted butter to cold buttermilk; stir until butter forms small clumps (stir for about 1 to 1-1/2 minutes).
Step 7
Add the milk mixture to the dry ingredients; stir gently using a spatula until the mixture pulls away from the sides of the bowl.
Step 8
Scoop 1/4-cup batter onto prepared baking sheet spacing the dough about 1-1/2 inches apart.
Step 9
Bake for about 12-14 minutes or until golden brown.
Step 10
Brush the hot biscuits with the remaining 2 tablespoons melted butter.

You will also find this recipe on Recipezazz.com

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

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Taken from my “Favorites” folder!

Servings 4-6


oil, as needed

1 large onion, chopped

3 large garlic cloves, minced

2 pounds zucchini, unpeeled  (sliced 1/4 inch thick)

4 cups chicken broth

1 cup loosely packed basil leaves, washed and stemmed

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

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese


Heat olive oil in a large saucepan over medium heat (use enough oil to coat the bottom of the saucepan).

Add onion and cook until softened, about 3-4 minutes.

Add in garlic; cook 2 minutes.

Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves; reduce heat to a simmer and cook about 25 minutes.

Cool slightly then transfer to a blender and puree the soup in batches.

Pour the soup through a strainer into the saucepan using a ladle to push any solid bits through.

Mix in whipping cream  then season with salt and pepper; heat over low heat stirring constantly.

Divide soup among bowls then top with Parmesan cheese (use any amount you like).

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

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The 4-cheese blend has Parmesan cheese added, if you use only mozzarella cheese for the filling add in 1/2 cup freshly grated Parmesan cheese

The chicken mixture may be prepared up to 2 days ahead just warm in microwave slightly before placing into shells, also the shells may be stuffed and refrigerated earlier in the day to bake later add on sauce just before baking

These shells are not boiled they cook in the sauce so a fair amount of sauce is needed

Serving 8


1 (8 ounce) package dry manicotti shells

4 cups finely chopped cooked chicken

2 (8 ounce) containers chive-and-onion cream cheese

1 (10 ounce) package frozen chopped spinach, cooked according to package directions then hand-squeezed dry)

3 cups shredded Kraft 4-Cheese Italiano , divided (or can use mozzarella cheese)

1/2 cup Italian-seasoned breadcrumbs (see my recipe HERE)

1/2 teaspoon teaspoon garlic powder (garlic lovers can use more)

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper (optional)

1-1/2 (24-ounce) jars  marinara sauce (use your favorite purchased or homemade, can use more)


Preheat oven to 350 degrees F.

Set oven to lowest position.

Grease two 11 x 7-inch OR one 13 x 9-inch baking dish.

In a bowl mix the chicken with cream cheese, spinach, 1 cup shredded cheese, and next 5 ingredients until well combined,.

Soak all the dry pasta shells in cold water for about 10 minutes; remove from the water then using a scissors cut once lengthwise down the shell

Gently fill each shell with chicken mixture, then gently press cut sides together around filling.Place in baking dish sliced side down.

Pour sauce over shells (make sure all the shells are covered with the sauce, then using fingers or a knife separate the shells slightly to allow the sauce to flow in between the shells).

Cover with foil then bake for 25 minutes;  uncover and sprinkle with remaining 2 cups of the  mozzarella cheese, then return to oven and bake uncovered for 10 to 15 minutes or until cheese is melted and cannelloni are thoroughly heated.
You will also find this recipe on Recipezazz.com
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