Share Recipes - Get Free Stuff!
Today was our lucky day here at KaTom. Not only is it Friday, but Jenna brought us some wonderful homemade pineapple cookies! We love treats! As I was devouring, I mean slowly eating, these wonderful cookies…I began to wonder what other delicious recipes people might have to share. Since today is interactive blog day…we hope that you will share your favorite recipes with us, whether they be for a dessert, main course, appetizers, or salads. We aren’t picky about what recipe you share, we love food of all sorts & can’t wait to try your ideas!
As a posting incentive, we are thrilled to offer a free gift, which will be given out on Monday, July 20. This free gift will be given away to a lucky reader who chooses to share their recipe with us. We will hold a drawing at 10am Monday morning to determine the winner of this free prize! (Please remember to provide us with your email address upon submission of your recipe so we can contact you if you win!) A list of 5 items can be found at the bottom of this post. The winner will get to choose one of these five items to receive as their prize! Feel free to post recipes in the comments sections and / or send them to tgarnsey@katom.com
Here is the recipe for the wonderful pineapple cookies that Jenna brought us. Try it…you’ll enjoy them!
Ingredients:
Cookies
4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 c. (2 sticks) butter
2 c. granulates sugar
2 eggs
1 (15 oz.) can crushed pineapple in its own juice, drained (but save juice for the glaze!)
1 tsp. vanilla extract
Glaze (optional)
4 Tbsp. butter
1 lb. powdered sugar
Juice from canned pineapple
Ingredients:
Preheat oven to 350° F. Spray a baking sheet with nonstick cooking spray.
To prepare cookies, sift flour, salt, and baking soda together and set aside. Beat butter and sugar together until light. Add eggs; beat until well combined. Add pineapple, vanilla, and flour mixture. Mix well. Drop by heaping teaspoonfuls on pan. Bake 12 minutes.
To prepare glaze, beat butter until smooth. Slowly add powdered sugar and pineapple juice, 1 Tbsp. at a time, until mixture is the consistency of a glaze. Spoon over cookies while they’re still warm.
Yield: 5 dozen
The following 5 items are available for you to choose your free gift from:
This entry was posted on Friday, July 17th, 2009 at 11:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
July 17th, 2009 at 12:08 pm
Those cookies sound delicious! I think I’ll try a glaze with coconut extract to make a pina colada cookie.
Anyway, here is my recipe to share. It’s for freakin delicious meatballs:
Meatballs
1 1/2 lbs ground beef
1 egg
1 cup fine bread crumbs
4 cloves crushed garlic
1/2 tsp crushed red pepper flakes
1 tsp of Italian Seasoning
2 tsp worcestershire sauce
1/4 cup chopped parsley
1/4 cup grated parm or romano cheese
Salt and pepper (I use Paula Deen’s House Seasoning)
Mix everything together. Using a cookie scoop, scoop out the mixture and shape into meatballs. Put meatballs on parchment or a silpat to prevent sticking. Bake at 450F for 12 -15 minutes or until done. Makes about 24 meatballs. I make the whole batch and freeze for later use.
You can really make these whatever size you want. I prefer the smaller size because they fit nicely for meatballs subs later on. And then you can serve about 4-5 per plate of spaghetti.
July 19th, 2009 at 10:36 am
Not sure I can compete with that meatball recipe but here is a recipe for my husband’s favorite chicken dish, Chicken Merango. It is a British recipe so ignore the funny words!
4 joints of chicken (breast)
4 oz mushrooms
4 oz of flour
1 tablespoon tomato puree (paste)
2 oz butter
½ teaspoon sugar
1 small onion
½ pint of stock
4 rashers bacon
4 tablespoons sherry
Herbs and seasoning to taste
Boil ½ pint of water.
Crumble chicken cubes into the hot water to make stock.
Season the floor with salt and pepper.
Dip the chicken joints in flour and fry until golden brown.
Put into a casserole dish.
Chop the onion and bacon and fry together.
Slice the mushrooms
When bacon is cooked add the remainder of the flour to the pan keep
stirring and cook until well browned.
Add the seasoning and the sliced mushroom.
Stir in the tomato puree, the sugar, and the stock.
Add the sherry.
Pour over the chicken pieces.
Cook for 60 minutes at Regulo 4- 350f.
July 20th, 2009 at 9:03 am
Here is a recipe I found and amended to use the beautiful round squash that I have been finding at my local farmers market. It is great and the rice on its own would be a great accompaniment to any meal.
Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes
4 8-ball zucchini
3 cloves garlic
1/2 cup diced onion
1 sun-dried tomatoes (not oil-packed)
1 1/4 cup cooked brown rice*
2 tablespoons slivered almonds
1 cup basil leaves, chopped
Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.
Rehydrate the sun-dried tomatoes by soaking them in hot water until softened. Remove from water and chop. Reserve soaking water.
Chop the zucchini pulp. Spray a non-stick skillet lightly with olive oil. Over medium-high heat, sauté the garlic and onion for about 1 minute. Add the zucchini pulp and sauté for 2 more minutes. Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid. Add the basil leaves and black pepper to taste. Cook until warm, about 3 minutes.
Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.
I prefer cooking rice in the oven on 350 instead of on the stovetop. It is really easy, just saute some onion and a bay leaf in oil and then add the rice to toss in the hot oil. Add the chicken stock in the same proportions as called for in stovetop cooking and bring to a boil. Put the cover on and stick it in the oven, once again, for the same time that it would take on the stovetop, and you end up with a wonderful rice pilaf that pairs perfect with almost everything! Enjoy