Kat's Kitchen and Korner

Made this the other day --- absolutely delicious.
Spaghetti Queso

8 ounces spaghetti -- cooked
1.5 lbs ground beef, or turkey
1 package Taco seasoning
1 can cream of chicken soup
1 can Rotel tomatoes
2/3 cup water
8 ounces Velveeta cheese -- cubed -- small cubes means it melts faster
1 cup shredded cheddar

Preheat oven -- 350*. Spray 9x13 casserole dish.
Cook meat and drain any grease. Stir in taco seasoning and water. Cook 5 minutes.
Stir in soup, Rotel, and Velveeta cubes. Stir over low heat until cheese is melted.
Stir in spaghetti. Pour into dish. Spread cheddar on top. Bake until heated through and cheddar has melted.
 
TexasRaceLady said:
Made this the other day --- absolutely delicious.
Spaghetti Queso

8 ounces spaghetti -- cooked
1.5 lbs ground beef, or turkey
1 package Taco seasoning
1 can cream of chicken soup
1 can Rotel tomatoes
2/3 cup water
8 ounces Velveeta cheese -- cubed -- small cubes means it melts faster
1 cup shredded cheddar

Preheat oven -- 350*. Spray 9x13 casserole dish.
Cook meat and drain any grease. Stir in taco seasoning and water. Cook 5 minutes.
Stir in soup, Rotel, and Velveeta cubes. Stir over low heat until cheese is melted.
Stir in spaghetti. Pour into dish. Spread cheddar on top. Bake until heated through and cheddar has melted.
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The wife is going to try this later in the week. Looks really good.
 
Spaghetti Salad --- strange, but delicious

1 lb. spaghetti --- broken in SMALL pieces and cooked, drained and rinsed.
1 medium zucchini, diced
1 cucumber, diced
1 medium red onion, diced
1 medium green bell pepper, diced
2 small cans(2.25 oz) sliced ripe olives, drained
1 pint cherry tomatoes, sliced in half

Dressing: Mix thoroughly and pour over salad.
1 16 oz. bottle Italian dressing
1/2 cup grated Parmesan
1/4 teaspoon garlic powder
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seed

Chill at least an hour.

NOTE: This makes a huge amount -- more fit for a large crowd.
 
Last edited:
Unbelievably good and not nearly as sweet as it looks.

Chocolate Magic Custard Cake
Chocolate Magic Custard Cake.jpg




Ingredients

· 4 eggs (whites separated from yolks), room temp

· 1 tsp vanilla extract

· ¾ cup sugar

· 8 Tablespoons butter, melted

· ¾ cup all purpose flour

· ½ cup cocoa powder

· 2 cups milk lukewarm

· powdered sugar for dusting cake

Instructions

1. Preheat oven to 325 F degrees.

2. Line 8 inch x 8 inch baking dish with parchment.

3. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

4. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins.

5. Add the cocoa and flour and mix it in until fully incorporated.

6. Slowly start adding the milk and beat until everything is well mixed together. . Batter will be thin.

7. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.

8. It will be hard to fold them, but just keep trying until you no longer have large egg white clumps. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.

9. Cool to room temp and then chill.

10. Dust heavily with powdered sugar.

11. Enjoy this spectacular and magical treat!
 
Pat said:
Unbelievably good and not nearly as sweet as it looks.

Chocolate Magic Custard Cake
View attachment 37662



Ingredients

· 4 eggs (whites separated from yolks), room temp

· 1 tsp vanilla extract

· ¾ cup sugar

· 8 Tablespoons butter, melted

· ¾ cup all purpose flour

· ½ cup cocoa powder

· 2 cups milk lukewarm

· powdered sugar for dusting cake

Instructions

1. Preheat oven to 325 F degrees.

2. Line 8 inch x 8 inch baking dish with parchment.

3. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

4. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins.

5. Add the cocoa and flour and mix it in until fully incorporated.

6. Slowly start adding the milk and beat until everything is well mixed together. . Batter will be thin.

7. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.

8. It will be hard to fold them, but just keep trying until you no longer have large egg white clumps. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.

9. Cool to room temp and then chill.

10. Dust heavily with powdered sugar.

11. Enjoy this spectacular and magical treat!
Click to expand...
Just looking at that piece of deliciousness I regained 10 lbs of the 70 lbs that I lost in the last 11 months. :confused:
 
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Reactions: Pat
Johali said:
After I retired I slowly went from 167 to 237 in 8 years. I'm back to 167 so I'll increase my intake back to normal with care. Damn I feel better. :D
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Congratulations! That is not an easy task. :punkrocke
 
Johali said:
After I retired I slowly went from 167 to 237 in 8 years. I'm back to 167 so I'll increase my intake back to normal with care. Damn I feel better. :D
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Like to know how you did it. My story is about the same, 165 to 240, back down to 210 now at 220 and my blood sugar just went over 8. Really need to get back to 180 min.
 
Team Penske said:
Like to know how you did it. My story is about the same, 165 to 240, back down to 210 now at 220 and my blood sugar just went over 8. Really need to get back to 180 min.
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It damn sure wasn't easy. 11 month's of barely eating enough to survive. Blood sugar, blood pressure, cholesterol, oxygen etc all in really good shape.
 
Good for you. I have COPD so exercise is really a hard thing for me. I really don't want to get tied to an oxygen tank. I guess starving myself is the solution. :(
 
Team Penske said:
Good for you. I have COPD so exercise is really a hard thing for me. I really don't want to get tied to an oxygen tank. I guess starving myself is the solution. :(
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got to eat sticks and bones as I call it. Celery and peanut butter, carrots raw, both go good dipped in cream cheese, plenty of meat, fish, all of that pretty much zero carbs if you lay off the barbecue sauce or deep frying, eggs are zero carbs and cheese, whipped cream is real low carb for sweet tooth and mixed with cream cheese is a good dip. Plenty of stuff out there really, lots of nuts are low, strawberries and whipped cream is real low, most fruits are pretty high. Don't pay attention to the B.S. on the front label, look on the back for total carbs and serving size. Sometimes "light" has more calories(carbs) than the regular.
 
StandOnIt said:
got to eat sticks and bones as I call it. Celery and peanut butter, carrots raw, both go good dipped in cream cheese, plenty of meat, fish, all of that pretty much zero carbs if you lay off the barbecue sauce or deep frying, eggs are zero carbs and cheese, whipped cream is real low carb for sweet tooth and mixed with cream cheese is a good dip. Plenty of stuff out there really, lots of nuts are low, strawberries and whipped cream is real low, most fruits are pretty high. Don't pay attention to the B.S. on the front label, look on the back for total carbs and serving size. Sometimes "light" has more calories(carbs) than the regular.
Click to expand...

:eek: You forgot BACON! It is good for the diet and good for you, ya just might say it is the perfect diet food. :D
 
sdj said:
:eek: You forgot BACON! It is good for the diet and good for you, ya just might say it is the perfect diet food. :D
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Glad you said that. I eat bacon N eggs every morning. I substitute Canadian, (back bacon or peameal bacon) what ever you want to call it. :D
 
A little off topic but:

Funny, I planted the Super Sweet-100 less than a week ago and it has already grown 2 inches. These are the kind that can get to 9 feet tall at full maturation. I suppose I need to strategize on support issues since even my long stakes only go up about ½ that height.

On the positive side – it looks like this is a good one and SS-100s should really be called SS-1000s, a good one can do amazing things when it comes to cherry tomato production.
 
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