Written By: kittencal on August 3, 2011 Leave a Comment

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The lasagna rolls and the sauce are cooked in the microwave!

Yield 8 lasagna rolls


8 uncooked lasagna noodles, cooked then rinsed under cold water

oil, as needed

1 small onion finely chopped

1 (8-ounce) package fresh sliced mushrooms

1 (6-ounce) package fresh baby spinach

3 garlic cloves, minced

2 cups shredded Kraft 4-Cheese Italiano blend cheese divided

1/2 cup ricotta cheese

1/4 cup minced fresh basil, divided

1/2 each seasoned salt and fresh ground black pepper

1/2 teaspoon cayenne pepper


1 tablespoon red wine vinegar

1/2 teaspoon each seasoned salt and freshly ground black pepper

2 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (7-ounce) bottle roasted red bell peppers, undrained


Heat oil in a large nonstick skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet) add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender.

Remove from heat and stir in 1 cup 4-cheese blend, ricotta, 2 tablespoons basil, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper and cayenne.

For the sauce;,place vinegar and remaining ingredients in a blender; process until smooth.

Place cooked noodles on flat surface; spread about 1/4 cup cheese mixture over each noodle, then roll up noodles jelly-roll fashion starting with short side.

Place the rolls, seam sides down in a shallow 2-quart microwave-safe dish.

Pour 1/4 cup sauce over each roll and cover with heavy-duty plastic wrap; microwave on HIGH 5 minutes or until thoroughly heated.

Sprinkle with remaining 1 cup shredded Italiano 4-cheese blend (can use more cheese if desired) place back in microwave for about 1 minute to melt the cheese.

You will also find this recipe on Recipezazz.com

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

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Taken from my ‘Favorites” folder!

Servings — this makes about 5 cups


2 cups sour cream

1 (16 ounce) can refried beans

1 (4 ounce) chopped green chilies

1 large garlic clove, minced

1 envelope dry Hidden Valley Fiesta Ranch Dip Mix

2 cups shredded Mexican cheese blend divided (can use more)

hot sauce, to taste

toppings (use all or as desired) — sliced ripe olives, chopped, pickled jalapeno rings, chopped tomatoes, chopped green onions and shredded lettuce

tortilla chips


In a shallow 1-1/2-quart microwave-safe dish combine the sour cream with beans, green chilies and dip mix.

Stir in 1 cup shredded cheese and hot sauce to taste.

Cover and microwave on high for 2 minutes; remove and stir until smooth.

Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended.

Sprinkle with remaining cheddar cheese.

Top with desired toppings.

Serve with tortilla chips.

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

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Written By: kittencal on June 9, 2011 Leave a Comment

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Taken from my “Favorites” folder!

You may use regular size tart shells but the yield will be less

Yield 45-50 tarts


45 -50 mini tart shells,  baked and cooled completely

2 cups white sugar  (you may add in more sugar to taste if desired while filling is cooking)

7 tablespoons cornstarch

3 tablespoons lemon zest

1 cup fresh lemon juice (can use half fresh and bottled)

6 egg yolks, slightly beaten (yolks from large eggs)

1-1/2 cups half-and-half cream

1/2 cup heavy (35%) whipping cream ( unwhipped)

1/2 cup butter, cut into pieces

3/4 cup sour cream

sweetened whipped cream  or Cool Whip frozen whipped topping, thawed


In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.

Microwave on HIGH until thick (removing about every minute to whisk/stir).

Cook until thickened.

Stir in butter; whisk until butter has melted and the mixture is smooth.

Cool to almost room temperature, stirring every so often.

Stir in sour cream until well blended.

Divide evenly between baked tart shells.

Top with a dollup of whipped cream or Cool Whip.

You can also find this recips on Recipezazz.com

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Written By: kittencal on January 21, 2011 Leave a Comment

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Use right away or freeze

To use frozen wraps: Thaw in the refrigerator overnight, remove plastic wrap; wrap tortilla in a moist microwave-safe paper towel, then microwave on high for 30-60 seconds or until heated through and serve immediately

Yes baking powder it creates a fluffy texture!

Yield 4 wraps


8 large or extra-large eggs

3 tablespoons light cream

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 to 1/2 teaspoon fresh ground pepper

2 tablespoons butter or canola oil

1-1/4 cups shredded cheddar cheese

1 cup finely diced fully cooked ham (can use more)

4 (8 inch) flour tortillas, warmed


In a small bowl whisk the eggs with light cream, salt, baking powder and pepper.

In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Stir in cheese and ham.

Spoon egg mixture down the center of each tortilla; roll up.

Serve immediately, or wrap in plastic wrap and freeze in a resealable plastic bag.

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Written By: kittencal on December 21, 2010 Leave a Comment

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Test Kitchen Notes; for 2-1/2-inch tins you should get 12 quiches but it will depend on the size of your muffin tins, baking time will need some adjusting for smaller or larger tins

The baked quiches can be made ahead and frozen, to reheat place on baking sheet and bake in preheated 3oo degree F oven for about 20-22 minutes or you can warm in the microwave by placing 2 to 4 quiches on microwave-safe plate and microwave on medium power for 3 minutes or until hot


1 (12 ounce) can evaporated milk

3 large eggs, beaten

2 tablespoons all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/4 to 1/2 teaspoon fresh ground black pepper

pinch cayenne pepper (optional)

2 cups shredded sharp cheddar cheese

2 cups chopped, frozen broccoli, thawed and drained then hand-squeezed dry to remove all moisture

1/2 cup finely chopped red bell pepper


Preheat oven to 350 degrees F.

Lightly grease and flour 12 (2-1/2-inch) muffin tins.

In a bowl whisk the evaporated milk with eggs; add in flour, garlic powder, seasoned salt and black pepper until blended.

Stir in cheddar cheese, broccoli and bell pepper.

Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup filling almost to rim then gently stir mixture to evenly distribute ingredients.

Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned.

Cool in pans for 15 minutes.

Run a small  knife around inside edges of muffin cups, then carefully remove quiches.

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Written By: kittencal on September 30, 2010 1 Comment

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This is the method I use to freeze summer’s crop of corn on the cob, with this method you will have crispy corn kernels all year around, I have stated 10 corn but you may make as many as you like but only cook as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate, you will need lots of ice for this so pick up a bag and also you will need a large pot


10 corn on the cob, shucked and silks removed


1/4 cup sugar (1/4 cup for a large pot)

ice ( lots of ice)


Have all the cobs of corn shucked and silks removed before starting this.

Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.

Fill a large pot of water a little over half full.

Add in the sugar; bring to a full boil (do not add any salt to the water it will toughen the corn!)

Add in as many cobs of corn that will fit into the pot without over crowding.

Bring the water up to a full boil again; cook the corn just until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.

Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.

Place the cobs onto a clean tea towel. to drain slightly.

Dry the outside of each cob slightly with a clean tea towel.

Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.

Place the foil-wrapped cobs in a large bag, then freeze.

When ready to use; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).

To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).

The corn is now ready to eat and enjoy!

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Written By: kittencal on September 9, 2010 Leave a Comment

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Test Kitchen Notes; this was tested in a 1,110-watt microwave

Servings 4


6 small red potatoes, quartered

1/4 cup butter, melted

1 teaspoon seasoned salt

1 teaspoon garlic powder (garlic lovers increase if desired)

1 teaspoon paprika

1 teaspoon dried parsley flakes

fresh ground black pepper (use as much as you like)


Place the potatoes in a 2-quart microwave-safe dish.

In a small bowl combine the melted butter with seasoned salt with next 4 spices; pour over potatoes and toss to coat.

Microwave, uncovered on HIGH for 8-10 minutes or until potatoes are tender, stirring frequently.

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