Tagged with kathleen’s kitchen

Kathleen’s Kitchen: Healthy, Asian-inspired meatballs

Kathleen's Kitchen #3 Asian turkey meatballs 013

By  Kathleen Neafsey

Let me start off by saying this is not my recipe – I’ve adapted it, and made it my own, but it did not start out as such. I walked into my nephew’s house one day to find his stunning wife, Brittany, preparing dinner for that evening and making these yummy, Asian-inspired meatballs.  Brittany passed along the original recipe, which can be found at skinnytaste.com  That being said, and all disclaimers aside, let’s start with the ingredients:

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Kathleen’s Kitchen: Down-home BBQ at home, almost!

Kathleen's Kitchen #2 - pulled pork 010

By Kathleen Neafsey

I love BBQ!  I have a few favorite barbecue restaurants. Unfortunately, I’m not able to get to any of those as often as I’d like and that calls for improvising some pulled pork at home occasionally  — while not quite the same (it’s obviously lacking in the whole smoking process), it satisfies my craving for those in between times.

My niece gave this recipe to my sister, who passed it on to me.  Needless to say, it’s been tweaked with each passing, so I’ll pass along my current version of the recipe.  Although this requires a slow cooker/crock pot, it can be done on the stove, but you’ll need to keep an eye on it.  If you don’t already own a slow cooker, this recipe is worth going out to buy one!

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Kathleen’s Kitchen: Chocolate friendship cookies

By Kathleen Neafsey

These cookies are popularly known as Crinkle Cookies; I like to call them my Friendship Cookies.  A few years ago when my dad passed away, my friend Debbie left a tin of these on my doorstep the very next morning.  She knew that there would be a steady stream of people in and out of the house and endless cups of coffee over the next few days so she provided us with something sweet while we shared our memories.  My family raved over them, and she was kind enough to share the recipe with us.  My daughter’s friends actually request these instead of birthday or Christmas gifts from her; and they always find their way onto the trays of cookies that I make at Christmas, so what better time to share the recipe with you?

Here’s what you’ll need:

  • 2 cups (12 oz. package) Semi-sweet chocolate chips – I made the cookies once using milk chocolate chips and they were actually too sweet.  I haven’t tried using dark chocolate chips, but they may provide a nice balance of sweetness.
  • 1 ½ cups all-purpose  flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 6 Tablespoons butter or margarine, softened
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • ½ cup powdered (confectioner’s) sugar

Normally, in a cookie recipe I would say preheat your oven to 350 degrees but since this dough is refrigerated for about 20 minutes before you start working with it, you can wait till you put it in the fridge to turn on the oven.

Here we go!

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