Kittencals Crepes Recipes

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KITTENCAL'S CREPES



Kittencal's Crepes image

This crepe recipe goes back over 30 years, you may fill with berries then roll up and top with whipped cream if desired, or drizzle with syrup, make certain to use *warm* milk only that's the secret to perfect textured crepes! --- the crepes can really be made into any size desired, but make sure to make them as thin as possible --- servings and cooking time are only estimated, depending on size of the crepes.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 17m

Yield 9-12 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/8 teaspoon salt
1 tablespoon sugar
1 1/2 cups warm milk
2 eggs
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 teaspoon orange extract (optional)

Steps:

  • Place the dry ingredients in a food processor and blend for a couple of seconds.
  • Add in all remaining ingredients; blend to make a thin batter (about 15 seconds).
  • Let batter sit on counter for 15-20 minutes.
  • Rub about about 2-4 tablespoons soft butter in a pan (I use a crepe pan for this, but any small size non-stick frypan will do) with a brush or paper towel.
  • Heat the pan.
  • Pour about 1/4 cup batter in hot pan and swirl pan around to make sure that the batter is evenly around the pan.
  • Cook until bottom browns, then turn over and brown the other side.
  • Keep crepes warm in a dish covered with foil.

Nutrition Facts : Calories 122.3, Fat 5.3, SaturatedFat 2.9, Cholesterol 59.5, Sodium 86.3, Carbohydrate 14, Fiber 0.4, Sugar 1.6, Protein 4.2

KITTENCAL'S CHEESECAKE



Kittencal's Cheesecake image

Made as stated this will create the absolute best cheesecake on the planet! ---plan ahead this needs to chill overnight before serving --- servings are only estimated it will depend on what size slices you serve.

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 10

24 Oreo cookies, finely crushed
2 tablespoons melted butter or 2 tablespoons margarine
3 (8 ounce) packages Philadelphia Cream Cheese, room temperature
1 1/2 cups sugar
5 large eggs, room temperature
2 teaspoons lemon juice
1 tablespoon pure vanilla extract
4 tablespoons all-purpose flour (1/4 cup)
2 cups sour cream
1 (28 ounce) can cherry pie filling or 1 (28 ounce) can blueberry pie filling

Steps:

  • Set oven to 325 degrees F.
  • Set oven rack to middle position.
  • Grease bottom and sides of a 9-inch springform pan,.
  • For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
  • Pat into the bottom of the springform pan; chill while making the filling.
  • For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
  • Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
  • Add in flour; beat until completely combined.
  • Add in sour cream; beat until well combined.
  • Pour over the crust in the pan.
  • Bake for 1 hour.
  • Turn the heat off and open the oven door to stay slightly.
  • Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
  • Cool slightly at room temperature then refrigerate overnight.
  • Before serving release the sides of the pan from the cheesecake.
  • Slice as desired then top slices with pie filling.

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE



Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce image

Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

Steps:

  • To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
  • In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
  • Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
  • To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
  • Add in chicken pieces; using clean handsand mix until well coated.
  • Heat oil in a deep-fryer or Dutch oven to 375 degrees.
  • Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
  • Remove to a paper towel.
  • Sprinkle with seasoning salt immediately after frying if desired.
  • Serve immediately with sweet and sour sauce.
  • Delicious!

Nutrition Facts : Calories 555, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 714.4, Carbohydrate 73.1, Fiber 0.7, Sugar 42.9, Protein 32.3

KITTENCAL'S CREAMY MACARONI AND CHEESE



Kittencal's Creamy Macaroni and Cheese image

This is very similar to Stouffer's macaroni and cheese, 4 cups will give you a creamy texture you may increase the pasta to 5 cups for a thicker texture --- you could omit the oven baking and just serve this right away and you may also sprinkle about 3/4 cup dry breadcrumbs on top before baking, this is a very creamy mac and cheese if you prefer a less creamier texture then increase the macaroni... you will love this!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 cups uncooked elbow macaroni (for a thicker texture increase the pasta to 5 cups or a little more)
4 tablespoons butter (additional 2 tablespoons to mix with cooked pasta)
2 large garlic cloves, minced garlic (optional if you are a garlic lover then add in)
1 teaspoon onion powder
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
3 tablespoons flour
3 cups half-and-half cream (or use milk or 1-1/2 cups each)
1 1/2 cups old shredded cheddar cheese
1 (16 ounce) package Velveeta cheese (cut into small cubes)
salt & freshly ground black pepper (to taste)
1/2 cup grated parmesan cheese (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a medium casserole dish.
  • Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
  • Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
  • Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
  • Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
  • Add in flour and stir for 1 minute.
  • Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
  • Reduce heat and add in both cheeses; mix until melted and smooth.
  • Season with salt and black pepper to taste.
  • Add in the cooked pasta and toss to combine.
  • Transfer to baking dish.
  • Sprinkle with Parmesan cheese.
  • Bake 350 degrees F for about 20-25 minutes.

Nutrition Facts : Calories 1266, Fat 72.9, SaturatedFat 45.7, Cholesterol 231.8, Sodium 2125.1, Carbohydrate 103.4, Fiber 3.7, Sugar 12.5, Protein 48.9

KITTENCAL'S FAMOUS COLESLAW



Kittencal's Famous Coleslaw image

This is the most delicious coleslaw that you will ever have! I make this for weddings, large socials and in the summer for BBQ's and parties, and there is never anything left it all goes and everyone wants the recipe --- plan ahead the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in flavor with chilling time --- this is not a thick heavy dressing like some other coleslaw recipes it's the perfect texture and flavor and what makes this coleslaw stand out from all others is the fresh lemon juice so please use only fresh I have used bottled in the past and it is just not the same --- the dressing amount will yield enough for two 16-ounce packages prepared coleslaw mix or 1 head of green cabbage --- for one 16-ounce package prepared coleslaw mix use the dressing amounts posted on bottom of recipe and add in 3 or more large of chopped green onions. For more Kittencal's recipes, visit my recipe site www.recipezazz.com

Provided by Kittencalrecipezazz

Categories     Summer

Time P1D

Yield 8-10 serving(s)

Number Of Ingredients 14

1 head green cabbage (8-10 cups)
1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
2 -4 green onions (or to taste)
2 teaspoons celery seeds (optional, or to taste)
1 cup mayonnaise (Hellman's is best, do not use salad dressing)
1/3 cup whole milk (light cream even better)
1/3 cup buttermilk (or yogurt is a great sub)
2 -3 tablespoons white vinegar
3 tablespoons fresh lemon juice (use fresh only not bottled)
1/3 cup white sugar, plus
2 tablespoons white sugar
1/2-1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
  • Transfer to a large mixing bowl.
  • With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
  • Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
  • Mix the three veggies all together with a wooden spoon.
  • To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
  • Pour over the veggies in the bowl, and mix well to combine.
  • Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
  • FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.

Nutrition Facts : Calories 92.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 43.6, Carbohydrate 21, Fiber 3.3, Sugar 16.8, Protein 2.4

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