Kathy's Cookbook
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These recipes aren't catagorized yet to make it easier for you to check out new recipes I've added.    That way you don't have to sift through every page for new things to try! 
the recipe for nutmeg feather cake came from one of my dear friends at the emptyheart group...jacquie!!  
with peanut butter frosting
1/2 c. shortening
1 1/2 c. sugar
3 eggs
2 c. flour
3/4 tsp. salt
1 tsp. baking powder
2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. vanilla
1 c. buttermilk

Combine shortening, sugar, and eggs. Beat well. Add all dry ingredients alternately with butter, milk, and vanilla. Mix well. Bake at 350 degrees for 25 minutes in greased loaf pan, 13 x 9.  
Peanut Butter Frosting
  • 1/2 cup butter
  • 1 cup creamy peanut butter
  • 4 cups confectioners' sugar
  • 1/3 cup cream
  • In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake
Oatmeal Apple Crisp

1 3/4 cups flour
1 1/4 cups oats
2 1/4 cups sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup cold butter
Apple Mixture:
5 Granny Smith apples, peeled, cored & sliced
2 tablespoons sugar
2 teaspoons cinnamon
2 teaspoons lemon juice

Preheat oven to 350 degrees.  Grease an 8-inch square
baking pan. For the topping: Mix together the flour, oats,
sugar and spices in a large bowl. Chop or grate the butter.
Blend until the mixture just begins to come together, being
careful not to overmix. Toss the apples in a large bowl with
the sugar, cinnamon, and lemon juice.  Spoon into baking
pan and sprinkle the topping mixture over the fruit. Bake
45 to 60 minutes, or until the apples are tender and the
topping is crispy.  Serve warm with ice cream(praline is
great), or whipped cream.  Serves 6 to 8.

Chicken Casserole 

 (3 lb.) cut up chicken (or chicken drumsticks )
1/2 tsp. seasoned salt to taste
1/4 tsp. pepper
1 c. rice (white or brown)
2 c. chicken broth
1 lg. onion
1/2 c. celery
1 c. mushrooms
1-2 cloves garlic

Cook rice in chicken broth, sauté onions, celery, mushrooms and garlic. When rice is done, mix vegetables with rice. Place chicken pieces in shallow baking dish, spread rice around chicken, cover with foil. Bake 55 minutes at 350 degrees or until fork tender. Makes 6 servings.

TIPS: To cut down on prep time, begin baking chicken while preparing rice, then add when rice is done. Also, for less fat, skin chicken. 

Ground Beef and Noodle Casserole
1 lb. ground beef
1 c. chopped onion
1 c. chopped celery
2 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 tsp. salt
1/4 tsp. pepper
1 can corn
1 lg. pkg. cooked noodles

Brown ground beef onion, celery in butter. Bake at 325 degrees for 1 hour. If desired, sprinkle 1 cup cashews over top and bake 10 minutes more. Freezes well.  Makes 4 servings

Chicken Enchilada Casserole
1/2 c. onion, chopped
2 tbsp. butter
3-4 chicken breasts (boiled, boned & chopped)
1 can cream of chicken soup
1 can cream of mushroom soup
1 sm. can chopped green chilies (mild)
1 carton sour cream (8 oz.)
Flour tortillas
Cheddar cheese (grated)

Sauté onions in butter until clear. Add chicken, soups and chilies. Mix in sour cream. Grease casserole. Line bottom with tortillas, then spread half chicken mixture over tortillas. Sprinkle with cheese. Repeat. Bake at 350 degrees until cheese melts. Use a 9 x 13 inch casserole. Yield: 8 servings

Sour Cream Noodle Casserole
1 (8 oz.) pkg. medium noodles
1 lb. ground beef
1 tbsp. butter
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese

Cook noodles in b! oiling salted water. Rinse and drain. Brown meat in butter, then add s alts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned. Serves 8.

Tuscan Soup

Potatoes and browned Italian sausage are
simmered in chicken broth in this creamy soup
with spinach and evaporated milk.

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes

Makes: 4 servings

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
1. Remove skin from sausage and crumble into
frying pan. Add chopped onion, and cook over
 medium heat until meat is no longer pink.
Drain the grease offthe meat.
If you are trying to cut fat, remove meat from pan,
place in a colander, and rinse under cold water.
2. Place meat in a large pot; add stock and
potatoes. Boil until potato is cooked.
3. Add spinach. Continue boiling until spinach is
lightly cooked.
4. Remove soup from heat, stir in evaporated milk,
and season to taste.
DO  NOT add any salt if using canned stock.

Donut Muffins
1-1/3 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/4 teaspoon cinnamon, divided
1 egg
1/3 cup oil
1 1/2 cups sugar, divided
3/4 cup milk
1/2 cup butter, melted

Combine flour, baking powder, salt, nutmeg, and 1/4 teaspoon cinnamon. Add the egg, oil, 3/4 cup sugar and milk. Stir all ingredients lightly. Fill muffin tins 2/3 full and bake at 350 for 20 minutes. Combine the remaining 3/4 cup sugar and 1 teaspoon cinnamon. When muffins are finished baking and while still hot, dip in melted butter and then in cinnamon-sugar mixture.

Snickers Cheesecake
Graham Cracker Crust:
4 C. graham crackers
1/4 T. cinnamon
1 t. nutmeg
1/2 C. sugar
1/2 C. butter, softened

Caramel sauce:
1 1/4 C. sugar
1/2 C. water
1 1/4 T. salted butter

1 3/4 lbs. cream cheese
5 oz. sugar
1/2 t. vanilla extract
1/4 C. flour, sifted
3 egg yolks
3 egg whites, whipped
3 frozen Snickers bars or 9 fun-sized bars (chopped while frozen)

To make crust, mix all dry ingredients, then add softened butter. Press mixture into a 9-inch cheesecake pan. Make sauce by cooking on medium heat sugar and water until caramelized. Add butter. Spread mixture on bottom of graham-cracker crust while hot.

Make cake by mixing cream cheese until soft. Add sugar and vanilla. Stir in flour. Add egg yolks. Mix all until smooth. Fold in whipped egg whites and chopped candy. Add to graham-cracker crust and bake for 2 hours at 290. Refrigerate overnight or at least 6 hours. Makes 10 servings.

1 cup fresh strawberries, washed and mashed
1 1/4 cup powdered sugar
1 box white cake mix
1 cup shredded coconut
8 oz cream cheese

Preheat oven to 350°. Mix the cake mix according to package directions. Grease and flour a 13 x 9 x 2-inch baking dish or pan. Layer the shredded coconut on the bottom of the baking dish pan. Pour 1/2 of the prepared cake batter over the coconut. Cream together the cream cheese, powdered sugar, and mashed fresh strawberries. Drop the cream cheese mixture in large dollops over the cake mix. Pour the remaining cake batter
over the top. Bake in the preheated oven for 28 to 30 minutes. Do not overbake. Sweetened fresh strawberries can be placed over the top, if desired.
Yield: 12 servings.
Myron Drinkwater - Lake Forest, CA

Dairy Delicious Dip
1 pkg. (8 oz.) cream cheese
1/2 cup sour cream
1/4 cup sugar
1/4 cup packed brown sugar
1 to 2 tbsp. maple syrup
In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste; beat until smooth. Chill. Serve with fresh fruit.
Yield: 2 cups

These recipes will be moved to the pages which they belong on....but I will be putting more on THIS page....   a good way to see my new additions without having to search the entire site!      Thanks for looking!!!