The Adventures of Kitchen Girl

2 Tablespoons butter, melted 1 block cream cheese, softened 2 eggs 1 15 oz creamed corn 1 15 oz whole kernel corn, drained 4 oz can green chilie 1 box jiffy corn muffn mix 2 cups shredded cheddar cheese, divided Preheat over to 400* F. Grease 2.5 quart baking dish.  Melt butter and mix in soft cream cheese. Add eggs and mix well. Add creamed corn, whole kernel corn and chilies. Combine well. Add jiffy mix and 1 cup shredded cheddar and mix again. Spread mixture into greased baking dish. Place in oven, uncovered, for 20 minutes. At 20 minutes remove and top with additional 1 cup shredded cheese. Return to oven for another 20-30 until firm in the center. Cool 15 minutes, cut and serve. Makes 6 large servings.

Red Velvet Santa Claus Cupcakes Ingredients: * 2 1/2 cups all-purpose flour * 1 1/2 cups sugar * 1 teaspoon baking soda * 1 teaspoon salt * 1 teaspoon cocoa powder * 1 1/2 cups vegetable oil * 1 cup buttermilk * 2 large eggs  * 2 tablespoons red food coloring * 1 teaspoon white distilled vinegar * 1 teaspoon vanilla extract For the Cream Cheese Frosting: * 1 pound cream cheese, softened * 2 sticks butter, softened * 1 teaspoon vanilla extract * 4 cups sifted confectioners' sugar For the Santa Decorations: * Brown and red M&Ms * Mini marshmallows * Red colored sugar * Holiday themed cupcake liners Method: Preheat the oven to 350 degrees F. Line muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingre...

The teenager was in the kitchen again this last week. This time with these sinfully delicious truffles. I'm not sure where he found the recipe for them, but when doing a little research of my own, I found variations on these all over the internet. They are so simple and tasty that I'm surprised I'd never heard of or tasted them before. He made up a test batch to see if we liked them enough to add them to holiday treat trays that we'll be making up in December to gift friends and loved ones with. Considering that entire batch was gone within a day between 6 people... I would say it was a resounding YES! Cookies and Cream Truffles Ingredients: 14.3 oz package chocolate sandwich cookies (Oreos work best) 8 oz package cream cheese, softened 24 oz package semi sweet chocolate chips Garnishes: Sprinkles, jimmies, colored sugar, crushed peppermints, cookie crumbs, nonpareils Method: 1: Crush sandwich cookies in a food processor until a fine crumble cons...

Ingredients: For Cookie Dough: 1 Cup softened butter 1 Cup powdered sugar 1 1/2 teaspoons peppermint extract 2 egg yolks 10-15 drops green food coloring 2 1/4 Cups AP flour 1/2 teaspoon baking powder 1/4 teaspoon salt For Cookie Topping: 1 cup dark chocolate chips 3 Tablespoons heavy whipping cream 3 Tablespoons butter 25 Andes Crème de Menthe candies, chopped coarsely Method: 1: Preheat oven to 350* F. 2: Beat 1 cup butter ans powdered sugar in a stand mixer on medium until light and fluffy. Add in peppermint extract, egg yolks and food coloring until well blended. 3: On low speed slowly add in flour, baking powder and salt until well combined. 4: Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press a deep well into the center each cookie with your thumb. 5: Bake 10-12 minutes until set. Reshape wells if needed. Cool 5 minutes before transferring to wire racks. Allow cookies to cool completely before moving to steps ...

Ingredients: 1 Package (that will yield 3 dozen) sugar cookie mix 3 Tablespoons melted butter 1 teaspoon orange extract 1 teaspoon vanilla 1 egg 5 drops yellow food coloring 2 drops red food coloring 12 ounces vanilla baking chips (about 2 cups) Method: 1: Preheat over to 350*F . 2: In a large bowl, stir in all ingredients except baking chips until a soft dough forms. 3: Drop dough onto an ungreased baking sheet by rounded tablespoonfuls about 2 inches apart. 4: Bake for 9-10 minutes until dough is set. Do not over-bake. 5: Cool on baking sheet for 1 minute and then transfer to cooling racks. Makes about 3 dozen cookies.

Ingredients: 14 oz chopped frozen spinach 1- 14 oz can Artichoke hearts 8 oz brick cream cheese 1/4 cup sour cream 1/4 cup mayonnaise 1 teaspoon finely minced garlic 1/2 cup grated Parmesan cheese 1/2 teaspoon red pepper flakes 1/4 teaspoon salt Method: 1: Prepare frozen spinach according to package directions. Once cooled enough to handle, squeeze out excess liquid so that you have moist but not dripping spinach. Set aside. 2: Drain and rinse artichoke hearts. Rough chop into bite sized pieces. Combine with spinach. Set aside. 3: Place cream cheese in a microwave bowl and put into the microwave for 1 minute on high to soften. 4: Add sour cream, mayonnaise, garlic, Parmesan cheese, red pepper flakes and salt to cream cheese. Stir well. 5: Stir spinach and artichokes into the cream cheese mixture. 6: At this point you can either refrigerate until you are ready to serve and heat it later or heat, covered, in the microwave on high for 3 to 5 minutes until hot and ...

Ingredients: 1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) sweetened condensed milk 1 cup semisweet chocolate morsels 1 cup butterscotch chips 1 1/3 cups flaked coconut 1 cup chopped nuts (optional, I don't use the nuts usually) Method: 1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. 2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. 3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. Makes 36 servings (small, as these are very rich)

Caramel Chocolate Macchiato Cookies Ingredients: 2 teaspoons instant coffee granules 1 Tablespoon hot water 1 Pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1/4 cup AP flour 1/2 cup butter, melted 2 teaspoons vanilla extract 1 egg 18 caramels (from a 14 oz bag), unwrapped 2 Tablespoons milk 1/2 cup semi sweet chocolate chips 1 teaspoon butter Method: 1: Heat oven to 375* F. In large bowl, dissolve coffee granules in hot water. Sir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. 2: Shape dough into 1.5 inch balls. On ungreased cookie sheet place balls 2 inches apart. Using thumb, make indentation in the center of each cookie. 3: Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes, remove from cookie sheets to cooling racks. 4: In small microwavable bowl, microwave caramels and milk uncovered on high for 1 minute to 1 minute and 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel in...

*Notes* My Grandmother *always* added in very finely chopped celery to this relish. I still sometimes do as well, but my kids really prefer it without... so when they will be eating it, I leave it out. The celery sounds like a very odd addition, I know... but it adds a very nice crunch to the relish and the celery flavor isn't even noticed. *Ingredients* 1 Large box (6 oz) Orange Jello 1 Large can (20 oz) crushed pineapple in juice 1 Large can (16oz) whole berry Cranberry Sauce 2 stalks celery diced VERY small (optional) 2 cups boiling water *Method* 1: Mix cranberry sauce, crushed pineapple (including the juice) and celery (if using) in a heat proof bowl. Set aside. 2: In a separate heat proof bowl, mix Jello powder and 2 cups boiling water and stir to dissolve. 3: Add Jello mixture to cranberry/pineapple/celery mixture and stir well. Cover and refrigerate overnight. 4: When you are ready to serve, stir Jello mixture well to create a saucy consistency.

Ingredients: 1/2 cup margarine 1/2 cup Natural Peanut Butter 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 bag chocolate "kisses" - unwrapped Method: In a large mixer bowl, beat margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the sugars and beat until fluffy. Add egg, milk, and vanilla. Beat well. In a mixing bowl, stir together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about one hour for easier handling. Preheat oven to 375° F. Shape dough into one-inch balls. Roll in additional granulated sugar. Place about two inches apart on ungreased cookie sheets. Bake about 10 to 12 minutes, or until edges are firm. Immediately press a chocolate ...