Krafty Katrina

I was looking at my cousins blog and clicked on this blog. Wow it is amazing. It has many great recipes plus craft ideas. She also has my other links to other recipe blogs. I just thought I would share this with everyone and a few recipes that I wanted to try.

Chocolate Chip Cookie Dough Cheesecake Bars

Ingredients
Crust
1 & 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
2/3 cup miniature semisweet chocolate chips
Preheat oven to 325°F. Butter a 9″-square baking pan (I used a 9" round spring pan and cut the final dessert into pie-shaped pieces). Line pan with parchment paper, leaving enough to extend over the sides. Lightly coat the parchment paper with non-stick cooking spray.Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.
Cookie Dough
5 tablespoons butter, at room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup miniature semisweet chocolate chips
Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
Filling
10 ounces cream cheese, at room temperature1/4 cup granulated sugar1 large egg, at room temperature1 teaspoon vanilla extractUsing an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.Bake about 30-35 minutes, or until set. Transfer to wire rack.
For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. (Tip: put the chocolate chips into a zipper bag and heat on 50% power for a few minutes. Cut the corner off the bag and squeeze the bag to make drizzling less messy). Use a teaspoon to drizzle chocolate over top of bars. Cool bars in pan completely, about an hour. (Stick the bars in the freezer for 5 minutes to set quickly if you're in a hurry).Using the edges of the parchment paper, remove bars from pan. Cut into bars (clean the knife after each cut) and serve.


I haven't tried this but it looks delicous!

Crockpot Chicken

This recipe looks so easy:

Ingredients

3-4 chicken breasts

1 can black beans

1 can diced green chilies

1 package taco seasoning

from http://kraftykatrina.blogspot.com/search/label/dinner

Mix all the ingredients together in a Crockpot and cook for about 4 hours. Shred chicken. Serve in a tortilla, as nachos, or anyway you want to eat it.

Chicken Wild Rice Chowder

Here is a very yummy, easy and quick soup recipe. We love it! The only real $$ thing is the rice. But I have also used plain rice and added spices to my liking. I also use 2 % milk instead of 1/2 and 1/2 because I never buy it. Alright, here is the recipe:

2 cups sliced carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 Tbs. butter
3 Tbs. flour
2 cans chicken broth (I use about 4 cups water and 4 tsp chicken boulion, plus a little extra flour, because this way is a little more liquid)
2 2/3 c. cubed, cooked chicken (I only use 1 breast chicken, because of living on a budget :)
1 pkg (8.8 oz) Ready-to-Serve Long Grain and Wild Rice
1/4 cup half and half cream
1/8 tsp pepper

In large saucepan, saute carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil, cook and stir for 2 min or until thickened. Stir in chicken, rice, cream and pepper; heat through.

Makes 4 servings.

Enjoy!

Texas Sheet Cake

Mix together:
2 cups flour
1 tsp salt
2 cups sugar
Boil and mix together, then add to above:
1 cup water
1 cup margarine
3 T cocoa
Add to above:
2 eggs
1/2 cup buttermilk or 1/2 cup milk and 1/2 tsp white vinegar (let stand 5 minutes)
1 tsp baking soda
1 tsp vanilla

Mix together and pour into large greased cookie sheet. Bake at 350 degrees for 20 minutes. Frost as soon as our of the oven.

Frosting:
Melt:
1 cube butter
3 T cocoa
Remove from heat add about 6 T of milk and enough powdered sugar (about 3/4 of bag) to make frosting that is not too thick and not too runny. Pour over warm cake.

This is a delicious cake that is in between brownies and a chocolate cake. It makes a ton and is addicting when you eat it, so make sure there are people to share it with!

Spicy Honey-Glazed Chicken

My new favorite cookbook is Saving Dinner, by Leanne Ely. I had to pay an overdue fine at the library because I just can't bear to return it. And I haven't had time to copy all the recipes we love from it, out onto paper. This lady is a nutritionist, so all the meals are incredibly healthy, but also incredibly tasty.

Here is one of our new favorites: Spicy Honey-Glazed Chicken.

1/2 c. honey
2 TBSP. frozen orange juice concentrate
2 cloves garlic, pressed
1/8 tsp. red pepper flakes (take out your kids' portions before putting this in. It's not really that hot, but the warmth is more than the average child probably likes)
1 TBSP butter
1/2 tsp olive oil
6 boneless skinless chicken breast halves
Salt and pepper to taste
cilantro, chopped
green onions, chopped

Combine honey, OJ, and garlic in a small bowl. (If no children are eating add the red pepper flakes now as well.)

In a skillet, heat butter and olive oil over medium heat, add chicken, salt and pepper to taste, and brown the chicken.

Add honey mixture to the skillet and cook, turning to thoroughly coat the chicken. Cook until the sauce begins to thicken. (At this point you can take out childrens' portion and then sprinkle in some red pepper flakes.)

To serve, place chicken on plate, spoon sauce over the top and sprinkle with cilantro and green onions.

Serve with brown or white rice, steamed broccoli, or baked butternut squash.
Enjoy! This is honestly one of the most flavorful recipes I own now. The orange juice, honey, and garlic are a great combination.

P.S. The second time I made this, I doubled the sauce ingredients, and I liked the amount much better. For six chicken breasts, I recommend doubling it.

Peanut Butter Cups

12 mini cupcake liners
3/4 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter + 2 TBS to add to the melted chocolate
1/4 cup powdered sugar
1 tsp. vanilla

Melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don’t burn. Add the 2 generous T and stir to incorporate.

Place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. Repeat with all 12 liners.

Place the chocolate-covered liners onto a plate, into your fridge, to let it all harden.

Meanwhile, stir together peanut butter, vanilla, and sugar. If your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well.

The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere.

Top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can't be seen.

Chill in fridge for at least one hour, until ready to devour.