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February Recipes

CHERRY CHOCOLATE CAKE

1     Package Chocolate Cake Mix (regular size)

3     Large Eggs (lightly beaten)

1     tsp. Almond Extract

2     Cans (20 oz. each) Cherry Pie Filling (divided)

3/4  tsp. Confectioners Sugar

In a large bowl, combine the cake mix, eggs and extract until well blended. It will be very thick. Stir in one can of pie filling until blended. Transfer to a 13x9 inch baking pan coated with cooking spray.

Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners’ sugar. Top individual servings with remaining pie filling.

Yield: 18 servings

Notes: You can also bake this as cupcakes with a shorter baking time of about 25 minutes.

You can also top this luscious cake with a dollop of whipped cream or just a light dusting of 10x sugar.


STRAWBERRY AND BANANA BAKED OATMEAL

1 1/2 Cups Milk

1       Egg

2       Bananas (over ripe, mashed)

1       Tbsp. Vanilla Extract

1/4    tsp. Ground Nutmeg

1/4    tsp. Ground Cinnamon

1       tsp. Baking Powder

2       Cups Quick Cooking Oats

1       Cup Strawberries (chopped)

1       Banana (over ripe, sliced)

1/4    Cup Dark Brown Sugar

Preheat oven to 375 degrees F.

In a small bowl, beat together milk, egg, smashed bananas, vanilla, nutmeg and cinnamon until combined. Add baking powder, oats and half the strawberries. Stir well.

Spray a baking dish with non-stick cooking spray and pour the mixture into the dish, spreading evenly.

Top with the remaining strawberries and bananas slices. It is nice to arrange them in a design of your choice. Sprinkle with the brown sugar and bake for 25 minutes. Turn the broiler to low and broil 5 to 7 minutes, until topping is caramelized.

Serve warm.

Notes: Be sure the bananas are well past ripe for the desired amount of sweetness. If they are not so ripe you might consider using more brown sugar.

You can also drizzle this with a bit of melted chocolate for that extra special touch!


SLOW COOKER STICKY CHICKEN WINGS

3    lbs. Chicken Wings 

2    Tbsp. Cornstarch

1    Tbsp. Sesame Seeds

2    Tbsp. Fresh Cilantro  Leaves (chopped)

Sauce:

1/3 Cup Soy Sauce

1/3 Cup Balsamic Vinegar

1/3 Cup Brown Sugar (packed)

1/4 Cup Honey

3    Cloves Garlic (minced)

1    tsp. Sriracha (or more to  taste)

1    tsp. Ginger Powder

1    tsp. Ground Black Pepper

1/2 tsp. Onion Powder

In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, sriracha, ginger, pepper and onion powder.  If not already jointed, cut wings apart. Place wings into a slow cooker. Stir in the soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3 to 4 hours, or high heat for 1 to 2 hours.

In a small bowl, whisk together cornstarch and 2 Tbsp. water. Stir into the slow cooker. Cover and cook on high heat for an additional 10 to 15 minutes or until the sauce has thickened.

Preheat the oven to broil. Line a baking sheet with aluminum foil. Place the wings onto the prepared sheet and broil for 2 to 3 minutes or until caramelized and slightly charred. Serve immediately with remaining sauce. Garnish with sesame seeds and cilantro if desired. 

Serves 6


A.1. CHILI

1 1/2  lb. Lean Ground Beef

1        Green Pepper (chopped)

1        Large Onion (chopped)

1        Clove Garlic (minced)

3        Tbsp. Chili Powder

1        14.5 oz. Can Diced Tomatoes (undrained)

1/2     Cup Water

1        15.5 oz. Can Kidney Beans (rinsed)

1/3     Cup A1 Original Sauce

Brown meat with peppers, onions and garlic in a large sauce pan. Stir in chili powder; cook and stir for 1 minute. Stir in the tomatoes and water. Bring to a boil; cover. Simmer on low heat for 15 minutes, stirring occasionally. Add the beans and steak sauce; mix well. Simmer, covered for 5 more minutes.

Makes about 6 one cup servings.


OVEN ROASTED ASIAN PULLED PORK

4    to 5 lbs. Pork Butt

1    Onion (diced)

2    Tbsp. Olive Oil

6    Cloves Garlic (minced)

1    (15 oz.) Can Crushed Tomatoes

2    Tbsp. Fresh Ginger (finely grated)

1/4 Cup Soy Sauce

2    Tbsp. Chili Sauce

1    Tbsp. Spicy Brown Mustard

1/4 Cup Brown Sugar

1    tsp. Black Pepper

Preheat oven to 350 degrees F. Rub the pork butt lightly with olive oil and sprinkle with salt and pepper. Heat a large cast iron skillet or other deep skillet that is oven proof on medium high heat. Brown each side, about 3 minutes per side. Remove the pork from the skillet and set it aside. Add oil, onion and garlic to skillet and cook until soft and fragrant. Add the tomatoes, ginger, soy sauce, chili sauce, mustard, brown sugar and pepper. Stir gently and simmer on low for around 5 minutes. Add the pork butt back to the skillet and spoon sauce over it. Cover the pork with aluminum foil. Bake for about 4 hours or until the pork is tender and shreds easily with a fork.  Let pork butt rest for 15 minutes before shredding. Drain the fat off the sauce and mix shredded pork back into sauce.

Serve on your favorite buns.

Serves 6 to 8


NACHO GRANDE CASSEROLE

2   lbs. Ground Beef

1   Onion (chopped)

2   (16 oz.) Cans Spicy Chili Beans

1   (16 oz.) Pkg. Frozen Corn (thawed)

1   (15 oz.) Can Tomato Sauce

1   (1 1/4 oz.) Pkg Taco Seasoning Mix

3   Cups Cheddar Jack Cheese (shredded, divided)

3   Cups Nacho-Flavored Tortilla Chips (crushed and divided)

Garnish: Tomatoes (chopped) and Green Onions (chopped)

Cook the ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat for 10 minutes.

Pour half of the beef mixture into a lightly greased 13”x9” baking pan. Top with 1 1/2 cups each of cheese and crushed chips; layer rest of beef over this and top with remaining cheese and chips. Bake, uncovered at 350 degrees for 25 to 30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onion if desired. 

Serves 8 to 10


CHERRY COBBLER

Topping:

3    Tbsp. Butter (melted)

1    Cup All-purpose Flour

1/4 tsp. Salt

1    tsp. Baking Powder

1/2 Cup Milk

3/4 Cup Sugar

Filling:

1       Tbsp. Cornstarch

1/2    Cup Sugar

1       Cup Water (boiling)

3 1/2 Cups Fresh Cherries (pitted) or Frozen Cherries (thawed)

Preheat oven to 350 degrees F.  Mix 3/4 cup sugar, butter, flour, salt, baking powder and milk together till dough forms. Set aside. Place the cherries in the bottom of a 9 inch square baking pan. Spread the dough over top of the cherries.

In a small bowl combine 1/2 cup sugar and cornstarch. Stir in the boiling water. Stir well. Pour the mixture over the dough. Bake at 350 degrees for 45 minutes or until top is golden. Serve warm with ice cream if desired.

Serves 4 to 6


MARYLAND CRAB CAKES

1       lb. Lump Crab Meat

1 1/2 Tbsp. Dry Bread Crumbs

2       tsp. Fresh Parsley (chopped)

         Salt and Pepper (to taste)

1       Egg

2       Tbsp. Mayonnaise

1/2    tsp. Ground Dry Mustard

1 tsp. Old Bay Seasoning

Preheat oven broiler. Gently mix together the crab meat, bread crumbs, parsley, salt and pepper. Try not to break up the crab.

Beat together the egg, mayonnaise, ground mustard and old bay seasoning. Combine with the other ingredients and gently mix well. Form into patties and place on a lightly greased broiler pan or baking sheet. Bake for 20 minutes on the center rack or until lightly browned.

Makes about 6 cakes, depending on size.


HONEY MUSTARD DIP FOR VEGGIES

1/2  Cup Light Mayonnaise

1/4  Cup Honey

1/4  Cup Spicy Brown Mustard

       Salt and Pepper (to taste)

       Cucumber, Red and Green Peppers, Carrots (sliced)

In a small bowl stir together mayonnaise, honey and mustard and season with salt and pepper. Serve dip with your choice of cleaned and sliced vegetables.

Serves about 8.