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Littluns Katie's Corn and Crab Chowder

What You Need

3 ½ Cups ( 2 cans 14.5 oz.each) chicken broth
1/2 lb potatoes, (peeled and diced)
1 cup baby carrots (cut into 1/4-inch pieces)
1 medium-size onion (chopped)
2 stalks celery (trimmed and diced)
1/2 tsp fresh thyme leaves (chopped)
1/4 tsp Old Bay seasoning
5 ears corn on the cob (husks removed)
1 sweet red pepper (seeded and diced)
                               1 can (12 oz.) evaporated skim milk
                               2 Tbsp cornstarch
                               1/4 tsp salt
                               1 Cup crab claw meat ( okay to use canned pasteurized crab claw meat)
                               Crock pot/ slow cooker
                               Mixing bowl
Let’s Make It! Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crab meat into soup and heat through. Serve warm.

Serves 4-8

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Littluns Katie's Cookies and Cream Mini Cupcakes

What You Need

1-1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 cup sour cream
2 Tbsp milk
1/2 tsp vanilla extract
5 Oreo cookie style cookie( crumbled , not crushed)
* Frosting:
2 cups confectioners' sugar
1/4 cup (1/2 stick) unsalted butter( softened)
1/4 cup sour cream
1/4 tsp vanilla extract
Crushed oreo style cookies( optional)
3 Mini muffin pans
Mini cupcake liners ( paper or foil)
Small bowl
Whisk
Electric mixer
Re-sealable bag ( ziplock style) or piping bag
Wire cooling rack
Medium Bowl
Large bowl

Before You Start PreHeat oven to 350°. Line mini muffin pans with paper or foil liners

Let’s Make It! In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a re-sealable plastic bag, snip off a corner and pipe into cups. Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool. Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency. When cupcakes have cooled, spread with frosting, about 2 tsps for each. Top with cookie crumbs, if desired.

**Litlluns Katies Tid Bits - If you have only one or two pans, bake batter in batches.

Littlun Katie's Leftover Chicken Tortilla soup

What You’ll Need

3-4 6 Inch corn tortillas (cut into strips (about ½ inch wide)

6 Cups Chicken broth (I prefer low sodium)

2 Tbsp vegetable oil

1 Cup your favorite salsa (spicy or mild it’s up to you)

2 Cups Cooked chicken “your leftovers”(cut into cubes)

1 Large zucchini (peeled and chopped into small cubes)

1 Can 9 15 oz) black beans (drained)

½ Cup mild cheddar cheese (grated)

¼ Cup fresh cilantro (leaves only)

1 Lime (cut into wedges)

¼ Cup Sour Cream

Large skillet

Large saucepan or soup pot

Slotted spoon

Paper towel lined plated

Before You Start:  Heat vegetable oil in skillet on medium heat. Carefully place tortilla strips into oil and fry for about a minute (until crisp). Remove from oil using a slotted spoon and place on paper towel lined plate.

Let’s Make It!  Combine broth, salsa and beans and cook over medium high heat until boiling. Stir in zucchini and reduce heat and cook for about 5-6 minutes, Stir in chicken and cook for about 3-5 minutes ( until chicken is heated through). Serve with, tortilla strips, grated cheese, cilantro and sour cream for topping

Serves 4-6

Littlun Katie's Tid Bits*Try using leftover turkey in this recipe
 find more recipes at Go Ask Katie

Littlun Katie's Stuffed Peppers

What You’ll Need:

4 Green bell peppers

Salt

5 Tbsp Extra virgin Olive oil

1 Medium white onion (finely chopped)

1 Clove garlic (finely chopped)

1 Lb lean ground beef

1/ ½ Cups white rice (cooked)

1 Cup tomatoes (finely chopped)

1 Tbsp oregano (finely chopped) you can substitute dry only use 1 tsp

1 Tbsp black pepper (fresh ground)

½ Cup tomato paste

½ tsp Worcestershire sauce

1 Cup water

Large Pot

Large slotted spoon

Paper towel or cloth  lined plate ( use a clean tea towel)

Large skillet

Baking dish (size should accommodate the peppers well) 9x9 works well

Medium bowl

Whisk

Meat thermometer

Before You Start:Preheat oven to 350°. Precook white rice according to package directions (do not use instant or minute rice)

Let’s Make It!

Fill large pot ¾ of the way full with water and bring to a boil over high heat. Prepare green peppers by cutting the tops off just below the stem and scooping out the seeds. Rinse under cold running water. Cut the bumps off of the bottoms of the peppers carefully (this will help them to sit straight and not tip over). 

Carefully place peppers into the boiling water and keep them submerged for about three minutes (until softened) Use your spoon to push down on the peppers and to keep them in the water. 

Remove the peppers from the water and drain on your cloth lined plate until they are cool enough to handle.

Heat 3 Tbsp of olive oil in the skillet over medium heat add garlic and onions and sauté well (onions should be translucent). Remove the skillet from the heat and add the hamburger meat, rice, tomatoes and oregano, season with salt and ground pepper. Stir together well.

 Place peppers into baking dish open end up and drizzle remaining olive oil into the peppers. With a spoon fill each pepper with the meat mixture carefully.

 In a medium bowl whisk together the tomato paste, Worcestershire sauce and ¼ cup of water. Pour over the tops of the stuffed peppers. 

Pour the remaining ¼ cup of water around the peppers to just fill the bottom of the baking dish a bit. 

Cook uncovered for about 45 minutes or until the meat thermometer reads the internal meat temperature is 160 degrees .

Serves 4

Littlun Katie's Tid Bits* Try topping your peppers with grated mozzarella or parmesan cheese for a little something extra.

find more recipes at Katherine's Corner

Pineapple Dessert Pizza

Preheat Oven to 450.

Biscuit Base:

1 Cup Flour*

1 ½ tsp. Baking powder

½ tsp. Salt

3 Tab. Canola or vegetable oil

½ cup + 2 Tab. Milk

Mix well.

Rub hands in flour or dough will stick

Round up into a ball on floured board.

Knead ball 6 - 8 times.

Roll out into round about ¼ inch thick.

Place on greased (sprayed) cookie sheet.

Cover with pineapple topping.

Pineapple Topping:

1 can (9 oz) crushed pineapple, drained.

4 Tab. Melted butter or margarine (½ stick)

3 Tab. Sugar

½ cup chopped walnuts

Sliced maraschino cherries (8-10)

Cinnamon

Drain pineapple (use strainer and blot dry with paper towels)

Pour melted butter over biscuit base

Scatter ½ of sugar over surface, then well-drained pineapple, then remaining sugar, nuts and cinnamon.

Spread cherries randomly to add color.

Bake for 15 minutes @ 450.

Cut into wedges and serve pizza style. Best while it’s warm.

*If using self-rising flour, omit baking powder and salt.

From Littlun Jan who says, "The sooner you fall behind, the more time you'll have to catch up."