Katherine's profile page
Recipes
Cheesy Baked Spinach Dip
By Katherine
Preheat oven to 350°F
- 2 tablespoons Unsalted Butter
- 1 tablespoon Extra-Virgin Olive Oil
- 1 medium Yellow Onion; finely diced
- 2 tablespoons Flour
- 3 cups Milk
- 1 packet Hidden Valley® Original Ranch® dip mix
- 6 ounces Cream Cheese
- 1 cup Swiss Cheese; shredded - preferably Gruyere – divided
- 10 ounces Frozen Spinach; thawed and squeezed to remove excess liquid
- Salt
- 6 Pitas; cut into wedges
Dill Pickle Soup
By Katherine
An amazing and instant fave
- 5-1/2 cups chicken broth
- 1-3/4 pounds russet potatoes, peeled and quartered
- 2 cups chopped carrots (smaller dice)
- 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice*
- 1-1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon table salt
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
- Garnish (optional)
- sliced dill pickles
- fresh dill
- black pepper
Apple Cinnamon Bread
By Katherine
Preheat oven to 350 degrees
- 1/3 cup brown sugar (not packed)
- 1 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1 apple, peeled and chopped
Taco Ring
By Katherine
Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very ligh...
- 2 crescent roll tubes
- 1 LB ground beef (or ground turkey)
- 1 packet of taco seasoning
- 1 1/2 cups grated cheddar cheese
- Shredded lettuce
- 1 or 2 diced tomatoes depending on size
- 1/2 small can Olives (sliced)
- (Avocado, Sour cream etc)
Hasselback Garlic Potatoes w/ Bacon & Cheese
By Katherine
Preheat oven to 400 degrees F
- 16 ounces potatoes
- 3 to 5 garlic cloves, thinly sliced
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- salt and fresh black pepper
- Fresh chives (diced)
- Bacon (cut into large chunks)
- Shredded Cheese of your choice-
- 1-cup Sour Cream
- Herbed Sour Cream:
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 tablespoon finely chopped fresh parsley leaves
Amish Broccoli Salad
By Katherine
Chop both broccoli and cauliflower
- 1 head broccoli,
- 1 head cauliflower
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 pound bacon, fried and crumbled
- 1 cup shredded Cheddar cheese
Pecan Pie
By Katherine
heat oven to 350
- 3 eggs
- 3/4 cup sugar
- 1/2 stick softened butter
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup light corn syrup
- 1/2 cup maple syrup
- 1 1/2 cups pecan halves
- 1 pre-made pie crust
Skittles Vodka
By Katherine
Separate Skittles into Flavors Start by simply separating the Skittles into flavors
- One 1.75 liter bottle of vodka
- Five 8.5 ounce flasks or bottles
- One 1 pound bag of Skittles
- Five empty plastic water bottles
- A funnel
- Bowls for separating the Skittles into flavors
- A measuring cup
- Coffee filters or paper towels
Sticky Bun Breakfast Ring
By Katherine
Spray a fluted pan with non-stick spray
- 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
- 3 Tbsp. butter, melted
- 1/2 C. pancake syrup
- 1/3 C. packed light brown sugar
- 1/2 tsp. cinnamon
- 1/4 C. chopped pecans, optional
- 1/4 C. chopped almonds, optional
Vegan Lemon Cupcakes
By Katherine
Easy vegan sweets for anytime of year, with flavors of extra-virgin olive oil and lemon
- 1 1/2 cups all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/4 t. salt
- 1/3 cup extra-virgin olive oil
- 1 cup soy or almond milk
- 3/4 cup white granulated sugar
- 1/4 cup and 1 T. lemon juice
- Lemon zest from 1 lemon, finely chopped