Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Tuesday, January 24, 2017

••••MINI BUTTERFINGER CUPCAKES🍫🍰🍩🥚!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****MINI BUTTERFINGER CUPCAKES!!

****I LOVE ❤️ BUTTERFINGERS!!

http://bettycrocker.com

Prep Time
20 MIN
Total Time
1 HR 10 MIN

70 Servings

Ingredients

5: bars (2.1 oz each) Butterfinger™ candy bars

1: box Betty Crocker™ SuperMoist™ white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

1: container Betty Crocker™ Whipped milk chocolate frosting

Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
2 In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
3 Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4 Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.

••••UPSIDE-DOWN MEATBALL CASSEROLE🥘🧀🍅🌰🍞🥛🍮🐄!!••••

(Source: bettycrocker.com & courtesy of Evana & Jim)

****UPSIDE-DOWN MEATBALL

****CASSEROLE!!

http://bettycrocker.com

Prep Time
30 MIN
Total Time
1 HR 45 MIN

8 Servings

Ingredients

Meatballs

1: lb lean (at least 80%) ground beef

1/2: cup finely chopped onion

1: teaspoon finely chopped garlic

1/3: cup Progresso™ Italian style bread crumbs

1/3: cup grated Parmesan cheese

1/4: cup milk

1: egg

1/4: teaspoon salt

1/4: teaspoon pepper

Ricotta Mixture and Sauce

1: cup whole milk ricotta cheese

1/3: cup grated Parmesan cheese

1/4: teaspoon Italian seasoning

1/4: teaspoon pepper

1/8: teaspoon salt

1: jar (25.5 oz) Muir Glen™ organic roasted garlic pasta sauce

Biscuit Topping

1: can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits, separated and cut into sixths

2: tablespoons grated Parmesan cheese

2: tablespoons Progresso™ Italian style bread crumbs

: Chopped fresh basil, if desired

Directions

1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2 In medium bowl, mix all Meatball ingredients. Shape mixture into 28 (1 1/2-inch) balls. Place in ungreased 15x10x1-inch rectangular pan. Bake uncovered 20 to 25 minutes or until thoroughly cooked and no longer pink in center; remove from oven, and reduce oven temperature to 350°F.
3 Meanwhile, in small bowl, mix ricotta cheese, 1/3 cup Parmesan cheese, the Italian seasoning, 1/4 teaspoon pepper and 1/8 teaspoon salt; mix well.
4 Spread cooked meatballs in bottom of baking dish. Drop spoonfuls of ricotta mixture between meatballs. In 4-cup glass measuring cup, microwave pasta sauce covered on High 2 to 3 minutes, stirring halfway, until heated through and steaming. Pour heated pasta sauce on top of meatball and ricotta layer.
5 In large resealable food-storage plastic bag, add biscuit pieces; toss with 2 tablespoons Parmesan cheese and 2 tablespoons bread crumbs, shaking bag to coat. Spread biscuit pieces on top of hot pasta sauce layer; sprinkle any remaining bread crumb mixture on top. Bake 33 to 38 minutes or until biscuits are deep golden brown and baked through. Cool 10 minutes before serving. Top with basil.

••••CHICKEN BACON RANCH TATOR TOT CASSEROLE🐔🥔🥘🧀🥓🍅🍶!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****CHICKEN RANCH TATOR TOT

****CASSEROLE!!

http://bettycrocker.com

Prep Time

25 MIN

Total Time

1 HR 20 MIN

10 Servings

Ingredients

1: teaspoon vegetable oil

1/2: cup chopped onion

1: can (10.5 oz) condensed cream of chicken soup

1: cup sour cream

1/2: cup milk

2: cups shredded Colby-Monterey Jack cheese blend (8 oz)

1: package (1 oz) ranch dressing & seasoning mix

1/4: teaspoon black pepper

3: cups shredded cooked chicken

1: bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1/2: cup chopped cooked bacon

1/2: cup chopped tomatoes

1/4: cup sliced green onions

Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
3 In medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in chicken.
4 Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top.
5 In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole.
6 Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.
7 Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.

Saturday, January 21, 2017

••••BREAKFAST TOAST IDEAS🍇🍚🍫🍺🥜🍞!!••••

(Source: ambitiouskithen.com & photos also & Google+ photos)

****BREAKFAST TOAST IDEAS!!

Friday, January 20, 2017

••••CINNAMON COFFEE CAKE MUFFINS☕️🍰🍮🍚🍫🥚!!••••

(Source: tinascookings.blogspot.com & photos also)

****CINNAMON COFFEE CAKE

****MUFFINS!!

http://tinascookings.blogspot.com

Coffee cake cupcakes recipe tinascookings.blogspot.com

Ingredients
For the muffins
120 grams plain flour
1 teaspoon baking powder
60 grams butter, softened
100 grams sugar
1 large egg
120 grams sour cream
1 teaspoon almond extract
For the topping
3 tablespoons sugar
3 tablespoons butter, softened
1 tablespoon flour
½ teaspoon cinnamon
½ teaspoon cocoa powder

Preparation:

To make the muffins, place the softened butter in a large bowl, add the sugar and beat with an electric mixer on high for about a minute or two, until light in colour and completely creamy. Sift the flour into another bowl along with the baking powder. Add the egg to the butter, along with one tablespoon of the flour mix and the almond extract. The flour will just help emulsify the batter. Beat the egg and butter until creamy and smooth. Add the rest of the flour and the sour cream, then beat the batter with an electric mixer on low until just combined. Divide the batter evenly between six standard size muffin cups and set it aside for the time being.

For the topping, place the butter in a medium bowl, add the sugar, flour, cinnamon, and cocoa powder and blend it all together using a fork or a pastry cutter. Do not use an electric mixer because it will make it smooth and batter-like, and you need it to be crumbly. Continue pressing and mashing with a fork until the topping resembles coarse sand. Sprinkle it evenly on tops of the muffin batter and bake in a preheated oven, at 180˚C (350˚F) for about 12-15 minutes. Check them with a toothpick to make sure they do not overbake. Let them cool completely, then serve with coffee. Yields 6 standard muffins. ©Tina Vesić 2017