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May Recipes

AMISH BAKED OATMEAL


4    Eggs 


1    Cup Sugar


2    tsp. Baking Powder


1/2 tsp. Salt


1    Tbsp. Cinnamon


2    tsp. Vanilla Extract 


2    Cups Milk


1    Stick Unsalted Butter (8 tbsp.)


6    Cups Quick Oats

Preheat oven to 350 degrees F. Butter a 9x13 inch non-stick baking dish. (just rub the end of a stick of butter all over the sides and bottom of the pan)

Place the 1 stick of butter in a microwave safe bowl and melt it in the microwave. Be careful, it melts fast. Whisk eggs in a large bowl. Add sugar, baking powder, salt, cinnamon and vanilla and mix until smooth. Add the milk and melted butter to the egg  mixture and mix until combined. Add the oats to the egg mixture and stir until combined.

Transfer the oatmeal mixture to the baking dish and smooth the top with the back of a spoon. (at this point you can either refrigerate it over night and bake in the morning or bake immediately) Place in the preheated oven and bake for 40 to 45 minutes, until fully set. Remove from the oven, cut into squares and serve warm.

Serves 12.


BBQ CHICKEN BREASTS

1    Cup Ketchup

1/4 Cup Apple Cider Vinegar  

1/4 Cup Brown Sugar (packed)   

1    Tbsp. Molasses

1    Tbsp. Worcestershire Sauce

1    tsp. Ground Mustard

1/2 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Ground Black Pepper

4    Boneless, Skinless Chicken Breast Halves

2    Tbsp. Fresh Parsley (chopped)

 

Preheat grill to medium high heat. Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside.

Combine ketchup mixture and chicken in a gallon size zip-lock bag or a large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. 

Place a sheet of Reynolds Wrap non-stick foil on the grill grate and poke holes in it with a grilling fork, for drainage (non-stick side up). Place chicken on foil and cook, flipping once and basting with reserved 1/3 cup of marinade until cooked through, about 10 to 12 minutes per side. Serve immediately, garnish with fresh parsley if desired.

Serves 4.


DORITOS CORN DIP

2    Cans Sweet Corn (drained) 

2    Cups Cheddar Cheese (grated)

1/2 Cup Mayonnaise

1/2 Cup Ranch Dressing

1    Medium Red Bell Pepper (diced)

1/2 Medium Red Onion (diced)

1/2 tsp. Salt

      Green Onions (chopped, for garnish) 

1    Bag Doritos Corn Chips

In a large bowl, mix together the first 7 ingredients until well combined. Cover and refrigerate for at least 1 hour for flavors to meld together. (do not skip this step) Scoop dip into a serving dish and sprinkle with chopped green onions. Garnish with a ring of Doritos chips, plus the rest of the dips for dipping.


SMOKED PORK CHOPS

WITH SWEET POTATOES

6    Smoked Pork Chops 
      (7 oz. each, boneless)

1    Tbsp. Canola Oil

4    Large Sweet Potatoes 
      (cooked, peeled, cut lengthwise into thirds)  

1/2 Cup Brown Sugar (packed)

1/8 tsp. Pepper 

2    Large Tart Apples (peeled, thinly sliced)

1/4 Cup Apple Juice or Water

Preheat oven to 325 degrees F. In a large skillet, cook chops in oil over medium heat 2 to 3 minutes on each side or until lightly browned; drain.

Transfer to a greased 13 x 9 inch baking dish. Top with sweet potatoes. Combine brown sugar and pepper; sprinkle over sweet potatoes. Top with apples; drizzle with apple juice. Cover and bake for 30 minutes. Uncover; bake 10 to 15 minutes longer or until meat is tender. 

Serves 6


EASY LEMON MOUSSE

1/2 Cup Lemon Curd (see recipe below)

1    Cup Heavy Whipping Cream (cold)

1/4 Cup Powdered Sugar

In the bowl of a stand mixer fitted with the whisk attachment combine lemon curd, cold heavy whipping cream and powdered sugar. Whip until stiff, for about 3 to 5 minutes.

Divide between 4 glasses. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight

Servings: 4


EASY LEMON CURD

1/3 Cup Granulated Sugar

1/3 Cup Fresh Lemon Juice

2    tsp. Lemon Zest (finely grated)

2    Large Eggs (room temperature)

1/4 Cup Butter (room temperature)

In a small saucepan, combine sugar, lemon juice, lemon zest and eggs. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6 to 8 minutes. Strain the lemon curd through a fine-mesh strainer if you do not want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid. The curd keeps fresh in the refrigerator for about one week. 

Note: If your lemon curd curdles, strain it through a fine-mesh sieve. Use a micro-plane zester to finely grate the lemon zest and straining it after cooking it will not be necessary.


STRAWBERRY PRETZEL DESSERT

Crust: 

2    Cups Pretzels (crushed)

3    Tbsp. Granulated Sugar 

3/4 Cup Butter (melted)

 

Filling:

1   Cup Granulated Sugar

8   oz. Cream Cheese (softened)

8   oz. Whipped Topping

 

Topping:

3   oz. Strawberry Flavored Gelatin

2   Cups Boiling Water

10 oz. Fresh Strawberries (sliced)

Crust:  Preheat oven to 350 degrees F. In a large bowl, combine the pretzels, sugar and melted butter. Mix well. Press this mixture into the bottom of a 9 x 13 inch baking pan. Bake for 10 minutes or until pretzel layer is lightly toasted. Set aside to cool.

Filling: In a medium sized bowl, combine the sugar and cream cheese. Using a hand mixer, beat until smooth. Fold in the whipped cream until well combined. Spread the cream cheese mixture evenly over the cooled pretzel crust. Refrigerate until cream cheese mixture is set, about 30 minutes.

Topping:  In a medium size bowl, whisk together the strawberry gelatin powder and the boiling water. Mix in the strawberries and refrigerate for 5 minutes. Pour the gelatin mixture over the cooled cream cheese layer. Refrigerate until completely chilled, at least one hour. Cut dessert into squares and serve. 

Makes 16 to 20 squares depending on size. 


BAKED 

GARLIC PARMESAN CHICKEN

1/2 Cup Mayonnaise 

1/2 Cup Parmesan Cheese (shredded)

4    Chicken Breasts Cutlets (boneless, skinless)

4    to 5 tsp. Italian Seasoned Dry Bread Crumbs

1/2 tsp. Garlic Powder

1    Pinch Salt

1/2 tsp. Lemon Pepper

Preheat oven to 400 degrees F. In a small bowl combine mayonnaise, garlic power and Parmesan cheese. Moisten chicken breasts with water and lay on baking sheet. Baking sheet can be lined with parchment paper for easy clean up.

Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, sprinkle with salt and pepper to taste. Bake for 15 to 20 minutes, remove from the oven and sprinkle bread crumbs on each piece of chicken. Return to the oven and bake for an additional 20 minutes or until chicken is cooked thoroughly and juices run clear.

Tops will be browned and chicken will be incredibly juicy. 

Serves 4.


4-INGREDIENT, FLOURLESS 

BANANA-NUT PANCAKES

1  Ripe Banana (the riper the better) 

2  Tbsp. Quick Oats

1  Large Egg (beaten)

2  Tbsp. Pecans (chopped)

Mash banana with a fork in a medium bowl until smooth. Add the egg and oats and mix well.

Heat a large non-stick skillet over medium-low heat, pour the batter to make 3 pancakes. Top each with pecans and cook about 3 to 4 minutes. Turn and cook 3 to 4 minutes, until golden. Top with 1 tsp. of your favorite syrup or honey if desired. 

Serves 1.