Katie College Recipes

 Recipes to make with Cooked Ground Beef

1. Taco Soup- beans, tomatoes, garlic

2. Beef Stroganoff- beef, onions, mushrooms, flour, garlic, milk, garlic, (mushrooms are usually in this but you can leave them out)

3. Creamy Baked Taquitos- tortillas, (beef, chicken or pork), cream cheese, garlic, chili pdr, cumin, onion pdr

4. Veggie or Beef Spaghetti Sauce-  beef, onions, celery, mushrooms, tomatoes, bay leaf, garlic, oregano

5. Sloppy Joes- beef, lentils, celery, pepper, tomato paste, sugar, Worcestershire sauce, buns

6. Baked Ziti-  Beef, pasta, onion, spaghetti sauce, alfredo sauce, garlic, oregano

7. Tacos- beef, onion, chili pdr, garlic, cumin, tomatoes, lettuce, tortillas, sour cream, cheese

Chicken-

1. White Chili- chicken, white beans, celery, tomatoes, white or garbanzo beans, garlic, oregano, cumin, chili pdr

2. Carly Minestrone- onions, garlic, celery, carrot, green beans, tomatoes, chkn broth, kidney beans, pasta, can include beef/chicken (or leave out)

3. Ridiculously Easy Filling Ramen- chicken, ramen, mushrooms, tomato, avocado, egg,

4. Ceamy Italian Chicken- chicken, onion, dry zesty italian seasoning, cream cheese, broth, rice

5. Oyakodon- chicken, precooked rice, onion, soy sauce, brown sugar or regular sugar, eggs. (could add garlic)

6. Crockpot Chicken Soup- Chicken, onion, garlic, carrot, celery, basil, parsley, egg noodles

7. Hawaiian haystacks- chicken, butter, garlic, onion, parsley, basil, oregano, toppings- celery, pineapple, chow mein noodles, peas, green onions

8. Baked Potato Bar- potatoes, cheese, sour cream, steamed broccoli, cheese sauce, bacon, can add chili on top or Chili from Scratch

9.Tacos- shredded chicken or shredded chicken , onion, chili pdr, garlic, cumin, tomatoes, lettuce, tortillas, sour cream, cheese

10. OTECH Lunch Pasta & chicken- precooked chicken, precooked pasta, Parmesan, bacon, sliced cucumbers and grape tomatoes, mayo, salt and pepper

11. Crockpot chicken- put chicken in crockpot, add a container of liquid salad dressing                            - poppyseed dressing or italian dressing or any other type of salad dressing. Make rice, side salad, and frozen corn (add salt and pepper, butter or olive oil)

Lowlights on Katie and Mom

Need ----------

10-10-23

"Inspired by nature" Permanent hair dye, Chestnut Brown, 5 N
Gloves
A spatula to wipe the hair dye on the hair
20 Aluminum foil sections
A thin comb (or wooden skewers- they didnt work that well, started splintering, just get a good comb) to separate the hair sections from the natural hair to the lowlight hair sections

First, Katie likes to separate the front hair pieces called "money pieces" and braid (keep them natural color), keep separate from the back section, where the hair dye will go in.

Girl Get Glamorous- Interesting posts on how this girl combines different levels of hair dye to get varied different types of red results she wants, 

For example- 6-8 drops of 7G, 1 oz 8RG, 2 oz 8G, 6 oz of Level 20 developer

10/29/23 

I used Clairol 5W Medium Mocha Brown and I ABSOLUTELY LOVE IT!!!  Brownish redish.

Im VERY happy with the results. I bought the dye at BDO in Ogden for $4

NEXT TIME- Use a new highlighting cap every time, b/c this time we used a cap that had holes in it from a previous highlighting endeavor and I got some dark dye that leaked on to my scalp and hair in random areas.

Took 44 min to pull hair through the hair dye cap (with lily and chloe helping to pull it through)

Took about 45 min to process dye on hair, i painted on the front of my face framing area first, so it was the area that would be the darkest and did the roots last.

Interesting note, My left side of head has thinner hair and not as much hair.

I only rinsed out the hair dye and put only conditioner in it and didnt shampoo it out, didnt wash it  till 2 days after and I bought Color Safe Shampoo. I deep conditioned my hair by first washing with shampoo, then putting a deep conditioner on and a bag on my head and put the blow dyer inside the bag for  10-15 min. My curls were much more pronounced and beautiful, 

then I tied the bag on my head for 30 min more minutes and just let my hair sit in conditioner, my hair was so wonderfully soft and silky and totally was positively impacted. Then after the 30 min I rinsed out the deep conditioner and let dry. 

This time we just put hair dye through the front and sides and top half of the back side of my hair but 

NEXT TIME put hair dye all the way through my whole head, the bottom back of my hair is light brown blondish and it  would've looked even better if i had more darkness in the back bottom half

Katie's Beignets

 Ingredients for this recipe:

• 1 cup warm water (105° to 110°) • 2 teaspoons active yeast • 1/3 cups of sugar + 1 tablespoon • 2/3 cup whole milk • 1 large egg + 1 yolk • 3 tablespoons melted unsalted butter • 1 teaspoon sea salt • 4 1/3 cup Bob’s Red Mill All Purpose Flour • neutral oil for frying • powdered sugar Makes 24 Prep Time: 15 minutes Resting time: 90 minutes Cook Time: 20 minutes Procedures: 1. Add the warm water, yeast, and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top. 2. Next, pour in the remaining sugar, milk, eggs, and melted butter and whisk until combined. 3. Attach the bowl the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes. 4. Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes. 5. Transfer the dough to a large clean surface dusted with flour and roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles. 6. Add 5-6 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1 1/2-2 minutes per side or until golden brown. 7. Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain. 8. Coat heavily in powdered sugar and serve. CHEF NOTES: • Café Du Monde is the most traditional place in the United States to eat a beignet at. • You can absolutely make the dough by hand in a large bowl, just be prepared to knead it with your hands until it is smooth. • You can cover with plastic wrap or a light towel, which is what I did. • I used canola oil, but the most traditional oil used is cottonseed oil. Make sure to use a neutral flavored oil.

SLOW COOKER CHICKEN NOODLE SOUP

Katie made this for a sunday meal and it turned out just fantastic. It was a lot of cutting but you just add everything to the crockpot and forget about it. Everyone loved it!!!


Budget Bytes

• 1 yellow onion ($0.32)
• 3 cloves garlic ($0.24)
• 1/2 lb. carrots (about 4 medium) ($0.30)
• 4 ribs celery ($0.43)
• 2 split chicken breasts* (2-2.5 lbs. total) ($6.30)
• 1 tsp dried basil ($0.10)
• 1 Tbsp dried parsley ($0.30)
• 1/2 tsp dried thyme ($0.05)
• 1 bay leaf ($0.15)
• 1/4 tsp freshly cracked black pepper ($0.05)
• 8 cups water ($0.00)
• 6 oz. wide egg noodles ($0.68)
• 1 Tbsp salt (or to taste) ($0.10)
• 1/4 cup chopped fresh parsley (optional) ($0.20)

INSTRUCTIONS

• Dice the onion, mince the garlic, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a 6 quart slow cooker or crock pot.
• Remove the skin from the bone-in split chicken breasts, then place them on top of the vegetables in the slow cooker. Add the basil, parsley, thyme, bay leaf, and pepper to the slow cooker.
• Pour 8 cups of water over the ingredients in the slow cooker. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
• After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, with the heat turned on to high.
• Use two forks to remove the chicken meat from the bones, shredding the meat as you go. Return the meat to the slow cooker and stir to combine with the soup. The noodles should be tender after about 8-10 minutes of being in the soup (this may take a few minutes longer if the slow cooker was previously set to low).
• Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt. The true flavor of the soup will not be pronounced until it is properly salted. Start with 1 tsp salt, adding more until the soup is bold and flavorful. I use about 1 Tbsp (3 tsp). Finally, stir in a handful of chopped parsley for garnish just before serving.

NOTES

*Split chicken breasts have bones, rib meat, and skin attached.

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NUTRITION

Chocolate Cream Cheese Frosting

Natasha's Kitchen

8 oz package cream cheese, room temp8 Tbsp (1/2 cup) unsalted butter, room temp3 cups powdered sugar1/2 cup unsweetened cocoa powder1/4 tsp salt1 tsp vanilla extract

1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
2. Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes.

Katie's birthday and Steak Marinade

All Recipes

Marinade
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

I didn't make the whole recipe, I just had 3 small steaks and I just splashed all these ingredients on to the top of them and let them marinade for 1 hr.


I served with-
Mashed potatoes
and
Salad
and
Choco cake with cream cheese frosting and canned cherries on top

Pancakes

1 c whole wheat flour
1c spelt
1c brown rice flour
1/2-1t baking soda and 1/2t baking powder
dash salt
4 eggs
1/4c of flax
1 c milk
1 c milk plus 1-2t apple cider vinegar

FIRST Mix wet ingredients together- eggs, flax and 1 c milk and let sit.  In separate bowl let 1 c milk and apple cider vinegar sit for 5 min.
Mix dry ingredients- wheat, spelt, rice flours together, then add soda, powder, and salt

Mix wet and dry ingredients together and cook on stove top.

I like to add yogurt to top of cooked pancakes with either fruit sauce
Blueberry sauce or
Grape OJ Sauce or
Cinnamon Apple Sauce
or syrup.

Best Fluffy Pancakes serving 36

(we made these for Katie's friend group)

Larger Group 36 pancakes-

6 cups all purpose | plain flour,

3/4 cup granulated sugar 

4 T baking powder

1 teaspoon baking soda

1.5 teaspoon salt

5 and 1/4 cups milk (add lemon juice and let sit for 5-10min)

3/4 c butter (melted)

2 T pure vanilla extract

3 large eggs

• Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
• Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).

  (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
• Set the batter aside and allow to rest while heating up your pan or griddle. 
• Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
• When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
• Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Lasagna

Makes 2 (9x13) baking dishes of lasagna.  Bake one and freeze one
Recipe from Western Family brand Lasagna noodles package.

16 oz lasagna noodles

Red Sauce---------------------------------------------------------------------------------------------------------------1 lb ground sausage
1 lb ground beef
2 chopped onions
2 T minced garlic
1 T dried basil
2 t dried oregano
3 Tablespoons Dried Parsley
3 jars of Hunts spaghetti sauce (24 oz each) (I did add some refried beans b/c I wanted some more fiber and 1 can of stewed tomatoes)

Ricotta/cottage cheese mixture-------------------------------------------------------------------------------------

4 eggs
1/2-1c parmesan
2- 24 oz cottage cheese (one time I used the 48oz cottage cheese, another time I used half cream cheese)

2 lbs shredded mozzarella cheese or just slice it (I used only one pound and I sliced it b/c it was previously frozen cheese (which falls apart) and cutting it is easier)


On stove top- Saute onions till brown, put in crockpot. On stove cook sausage and beef, put in crockpot.  Add to the crockpot: Spaghetti sauce, garlic, basil, and oregano. Put the crockpot on high for 4 hours, to let all the flavors combine.
On stove top boil noodles.
In a bowl- Mix eggs, parsley, parmesan, and cottage cheese.

Preheat oven at 375

Spray one 9x13 pan with oil, the other pan line with aluminum foil (to make the lasagna easier to pull out of the pan when frozen) and spray with oil too.  Layer the bottom of pans with sauce., layer 1/3 of the lasagna noodles, spread 1/3 of ricotta mixture, top with 1/3 of mozzarella.  Repeat two additional layers.  Bake with foil for 20 min, then remove foil for 20 min till cheese is melted.

Prepare this 2-3 days before you need it and let it sit in the fridge.

I made the SAUCE in the morning and put in the crockpot.  Then I mixed the cottage, eggs, parsley and parmesan in a bowl and set in the fridge. Shredded or slice the cheese.

The girls will assemble the ingredients in a 9x13pan.

4/9/19
 after putting 2 lasagna layers down I began to run out of the ricotta cheese mixture. So there was about 1/2-1 c left. I melted a block of cream cheese and added one more egg with salt and pepper, parsley and parmesan and finished one more layer of noodle, red sauce, ricotta/cream cheese, and topped with mozzarella. Turned out great.

9/22/23

Made this and it was so ridiculously yummy. I used one jar of hunts, one jar of canned whole tomatoes and lastly one jar of prego, let it book for 1-2 hours.

This time I didnt boil the noodles, it just put them in hard. I added 1/2c water toward the lasagna edges and bubbled up aluminum foil on top (so the cheese doesnt stick to the foil). I also put a good amount of aluminum foil under the pan b/c the liquid can boil out into the oven which can make more mess to clean up. I did cook for 1 and 1/2 hour. So delicious