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March Recipes

ROASTED 

CAULIFLOWER SOUP

32  oz. Cauliflower Florets 

3    Tbsp. Olive Oil (divided)

1    tsp. Salt 

1/4 tsp. Cayenne Pepper

1/2 Cup Onion (diced)

2    Cloves Garlic (minced)

3    Cups Chicken Broth

1/2 Cup Heavy Cream

4    oz. Cream Cheese

2    Cups Extra Sharp Cheddar Cheese (grated)

Heat oven to 400 degrees F. Place cauliflower on a large rimmed baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and cayenne pepper and stir to coat.

Roast cauliflower for 20 minutes, stirring once halfway through baking. When cauliflower has finished roasting add the remaining 1 tablespoon of olive oil to a large soup pot or dutch oven and place over medium heat.

Add the onion and garlic to the oil and cook for 5 minutes or until onion is soft and translucent. Add the chicken broth to the pot along with the roasted cauliflower and bring to a boil. Reduce to a simmer and cook for 5 minutes. Use a potato masher to mash the cauliflower. Stir in the heavy cream, cream cheese and grated cheddar until smooth and creamy. Serve with additional cheese if desired. 

Serves 8.


ST. PATRICK'S DAY

GRASSHOPPER FUDGE

2    Cups Sugar (granulated) 

4    oz. Unsalted Butter

1/3 Cup Heavy Cream

1/4 Cup Creme de Mente

1/4 Cup Creme de Cocoa

1    Cup White Chocolate Chips

1    Cup Mint Chips

1    tsp. Vanilla Extract

7    oz. Jar Marshmallow Creme

Shamrock Sprinkles

Line a 8x8 inch pan with parchment paper and leave an overhang on the sides so you can lift the fudge out of the pan. Lightly coat parchment with cooking spray. Combine sugar, butter, heavy cream and both liquors into a large, heavy bottomed sauce pan and bring to a boil over medium heat.

Once boiling attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7 to 10 minutes until thermometer reads 234 degrees F. (softball stage). Stir constantly. At 234 degrees remove from heat and add the white chocolate chips and mint chips, stirring vigorously with a wooden spoon until chocolate has melted and mixture is smooth. Add vanilla and marshmallow creme and mix till well blended. Pour into prepared pan. Scatter sprinkles on top for a festive look.

Let cool to room temperature. Lift out of pan and place on cutting board. Cut into small pieces the size of your choice.


PESTO CHICKEN BAKE

FOR TWO 

2   Chicken Breast Halves 

1   (6 oz.) Jar Basil Pesto 

1   Large Tomato (sliced)  

2   Slices Mozzarella Cheese

Preheat the oven to 350 degrees F. Place chicken breasts in a baking dish. Use a spoon to cover each breast with pesto. Top each breast with 1 slice of mozzarella cheese and two slices of tomato. Bake for 30 minutes or until chicken is no longer pink in the middle. Broil the chicken the final 2 minutes so that the cheese is bubbly and golden. 

Serves 2.


RANCH

TOASTED CHEESE

FOR ONE

   Olive Oil

2 Slices Sourdough Sandwich Bread

1 tsp. Hidden Valley Roasted Garlic Ranch Dressing 

1 (1 oz.) Slice Cheddar Cheese

Brush the outside of each slice of bread with olive oil. Spread the other side of each slice of bread with some of the ranch dressing. Lay a piece cheese on top of the dressing coated side of one slice of bread and top with the second slice, dressing side down on the cheese. Heat a griddle or fry pan and cook the sandwich for 4 to 5 minutes, flipping when golden brown. 

Serves 1.


TURKEY MEATBALLS

3/4 lbs. Ground Turkey

1/2 lb. Chicken Sausage

2/3 Cup Bread Crumbs 

3    Tbsp. Basil (chopped)

3     Tbsp. Milk

2     tsp. Garlic (minced)

1/4 Cup Parmesan Cheese (grated)

1/2 tsp Salt (or to taste)

1/4 tsp. Black Pepper

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Remove chicken sausage from the casings. Combine ground turkey, chicken, bread crumbs, basil, milk, garlic, Parmesan cheese, salt and black pepper in a bowl. Mix gently with a fork until combined.

Drop mixture, about 1 1/4 inch diameter per meatball, onto the prepared baking sheet using a spoon. Bake at 350 degrees F. until cooked through and lightly browned, about 30 minutes.

An instant-read thermometer inserted into the center should read at least 165 degrees F. 

Makes 35 to 40 meatballs.


FRESH CITRUS SALAD

2    Small Red Grapefruits

2    Large Navel Oranges

1/4 Cup Sweet Orange Marmalade    

2    Tbsp. Raspberry Vinegar

2    tsp. Fresh Ginger (grated)

1/2 Cup Avocado (diced)

1/2 Cup Strawberries (diced)

Peel grapefruits and oranges; cut into rounds and arrange on a serving platter. Whisk together orange marmalade, raspberry vinegar and grated ginger. Toss marmalade mixture with the avocado and strawberries; spoon over citrus slices. 

Makes 6 to 8 servings.


BEST 

COCONUT CAKE

2 3/4 Cups All-purpose Flour

1 3/4 Cups Sugar

1       tsp. Baking Powder

1/2    tsp. Baking Soda

1/2    tsp. Salt

2       Sticks Butter

4       Large Eggs (separated)

1       Cup Buttermilk

1       Cup (canned) Sweetened Cream of Coconut

1       tsp. Vanilla Extract

Preheat the oven to 350 degrees F. Butter and flour two 9 inch cake pans. Whisk flour, baking powder, baking soda and salt in a medium bowl to blend. Using an electric mixer, beat sugar, butter and sweetened cream of coconut in a large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean, dry beaters, beat egg whites with a pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter

Divide batter evenly between prepared cake pans. Bake for 45 minutes or until a tester inserted into center of cake comes out clean. Cool cakes in pans on a rack for 10 minutes. Run a small knife around sides of pans to loosen cake. Turn cakes out onto racks to cool completely.


FROSTING

1    (8 oz.) pkg. Cream Cheese (room temperature)

1    Stick Butter (room temperature)

2    to 3 Cups Powdered Sugar (10x)  

1/2 Cup (canned) Sweetened Cream of Coconut

4    Cups Sweetened Coconut (shredded)

1    tsp. Vanilla Extract

While cakes are baking, prepare the frosting. Using an electric mixer, beat the cream cheese and butter together until mixed and smooth. Add the cream of coconut, vanilla extract and powdered sugar. Mix until frosting comes together.

Place 1 cake layer on a cake plate. Spread 1 cup of frosting over layer. Sprinkle 1 cup of shredded coconut on that. Top with second cake layer. Spread remaining frosting over sides and top of cake. Sprinkle remaining coconut over top and press gently into sides of cake. 

Makes 1  9 inch, 2 layer cake.