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Kristi Cates

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12/07/2024

Deep Hamburger Sausage & Pepperoni Pie - this is a pizza lover''s dream!

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 500 kcal per serving
Servings: 8 servings

Ingredients:
1 lb ground beef
1 cup Italian sausage, crumbled
1 cup pepperoni slices
1 medium onion, chopped
1 green bell pepper, chopped
2 cups shredded mozzarella cheese
1 cup marinara sauce
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 package (2.5 oz) refrigerated pizza crust (or homemade dough)

Directions:

Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a deep-dish pie pan or pizza pan with cooking spray or olive oil.

Cook the Meats:
In a large skillet over medium heat, brown the ground beef and Italian sausage until fully cooked. Drain excess fat. Add the chopped onion and green bell pepper to the skillet, cooking until softened, about 5 minutes. Season with garlic powder, Italian seasoning, salt, and black pepper.

Prepare the Pizza Crust:
Roll out the refrigerated pizza crust on a floured surface to fit the size of your pan. Press the dough into the bottom and up the sides of the pan, ensuring an even thickness.

Assemble the Pie:
Spread half of the marinara sauce over the crust. Layer the cooked meat mixture evenly over the sauce, followed by the pepperoni slices. Sprinkle the shredded mozzarella cheese on top, then add the remaining marinara sauce.

Bake:
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown, and the crust is cooked through.

Serve:
Let the pie cool for a few minutes before slicing. Serve hot, garnished with fresh herbs if desired. Enjoy your hearty Deep Hamburger Sausage & Pepperoni Pie!

12/07/2024

🍗🥧 These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! Enjoy the taste of home in each savory bite.
Ingredients:
For the Filling:
2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1/2 cup frozen peas
1/2 cup frozen corn
2 cups cooked chicken, shredded
1/4 cup all-purpose flour
2 cups chicken broth
1 teaspoon fresh thyme leaves
Salt and pepper to taste
For the Crust:
2 sheets puff pastry, thawed
1 egg, beaten for egg wash
Directions:
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 280 kcal per muffin | Servings: 12 muffins

12/07/2024

Non-Alcoholic Christmas Sangria
Ingredients:

4 cups cranberry juice
2 cups pomegranate juice
2 cups apple cider (unfiltered if possible)
1 cup sparkling water (for a little fizz)
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
1 apple, thinly sliced
1 pear, thinly sliced
½ cup fresh cranberries
½ cup pomegranate seeds
2 cinnamon sticks
Fresh rosemary sprigs (optional, for garnish)
Directions:

Prepare the Sangria Base: In a large pitcher or punch bowl, combine the cranberry juice, pomegranate juice, and apple cider. Stir well to blend the flavors.
Add Fruit and Spices: Add the orange, lemon, lime, apple, and pear slices to the juice blend. Stir in the fresh cranberries, pomegranate seeds, and cinnamon sticks.
Chill: Let the sangria sit in the refrigerator for at least 1–2 hours, or overnight if possible, to allow the flavors to meld together.
Add Fizz and Serve: Just before serving, stir in the sparkling water for a refreshing touch of fizz. Pour into glasses, garnish with rosemary sprigs if desired, and serve chilled.
Prep Time: 10 minutes | Chill Time: 1–2 hours | Total Time: 1 hour 10 minutes to overnight
Kcal: Approximately 90 kcal per serving | Servings: 8 servings

12/07/2024

homemade chocolate-dipped ice cream bars 🍦🍫

what you need:

vanilla ice cream (or your fave flavor) 🍨
chocolate for melting (milk, dark, or white) 🍫
crushed nuts 🌰, cookies 🍪, and sprinkles 🌈✨
popsicle sticks 🪵
how to make ''em:

form the bars: scoop ice cream into molds or shape into bars with a spoon. insert a stick in each and freeze till rock-solid, like 2-3 hours. ❄️
melt the chocolate: toss your chocolate in a microwave-safe bowl and zap in 30-sec bursts, stirring till it’s smooth and ready to coat. 🍫
coat the bars: dip each frozen bar into the melted chocolate, make sure it’s fully covered. 🍦🍫
add toppings: before the chocolate sets, hit it with crushed nuts, cookies, sprinkles, or even drizzle some white chocolate for fancy vibes. 🍪🌰🌈
final freeze: put the bars back in the freezer for 30 mins to set. ❄️
eat up: once they’re rock solid again, pull them out and dig into your DIY ice cream bars!

12/07/2024

Its her singing for me 😅 R R

12/07/2024

🍦🍫 homemade chocolate ice cream bars 🍫🍦

ingredients:

vanilla ice cream 🍨 (or any flavor you like)
melting chocolate 🍫 (milk, dark, or white)
crushed nuts 🌰, cookies 🍪, sprinkles 🌈✨
popsicle sticks 🪵
steps:

make bars: scoop ice cream into molds or shape into bars, add popsicle sticks, and freeze 2-3 hrs. ❄️
melt chocolate: microwave chocolate in 30-sec bursts, stirring until smooth. 🍫
dip bars: coat each frozen bar fully in chocolate. 🍦🍫
add toppings: sprinkle with nuts, cookies, or sprinkles before chocolate sets. drizzle with white chocolate or add candy if you’re fancy. 🍬🌈
refreeze: freeze bars again for 30 mins. ❄️
enjoy: take out and dig into your delicious diy ice cream bars! 🧊🍦

12/07/2024

PINEAPPLE MANGO SMOOTHIE😋

1 Banana
1 cup pineapple
1 cup mango
1/4 cup yogurt
1 cup almond milk
Ice cubes

Blend and Enjoy!!!

12/07/2024

Strawberry Vanilla Bean Ice Cream 🍓🍦✨

This homemade Strawberry Vanilla Bean Ice Cream is a dreamy treat, combining rich, creamy vanilla bean ice cream with swirls of fresh strawberry puree. It’s the perfect dessert for summer (or any time you crave something cool and delicious)!

📝 Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
4 large egg yolks
1 cup fresh strawberries, chopped
2 tbsp sugar (for the strawberry swirl)
👩‍🍳 Directions:
Prepare the Strawberry Swirl:

In a small saucepan, combine chopped strawberries and 2 tbsp of sugar.
Cook over medium heat until the strawberries break down and the mixture becomes thick, about 5-7 minutes. Mash the strawberries slightly with a fork.
Remove from heat and let it cool completely. Set aside.
Make the Ice Cream Base:

In a medium saucepan, combine the heavy cream, milk, and half of the granulated sugar. Add the vanilla bean seeds (or vanilla extract) and the split vanilla bean pod.
Heat the mixture over medium heat until it’s hot but not boiling, stirring occasionally.
Whisk the Egg Yolks:

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and smooth.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
Cook the Custard:

Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream.
Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170-175°F). Do not let it boil.
Chill the Base:

Remove from heat, discard the vanilla bean pod, and let it cool slightly.
Cover and refrigerate the mixture for at least 4 hours, or until completely chilled.
Churn and Add Strawberry Swirl:

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
When the ice cream is almost done churning, gently fold in the strawberry swirl to create ribbons of strawberry.
Freeze:

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve: Scoop into bowls or cones, and enjoy this creamy, fruity delight!

⏰ Cooking Times:
Prep Time: 15 minutes
Chilling Time: 4 hours
Churning and Freezing Time: 2-3 hours
Total Time: 6-7 hours
🍽 Nutritional Info:
Servings: 6
Calories: ~250 kcal per serving

12/07/2024

🍓 Strawberry Vanilla Bean Ice Cream 🍦
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
Instructions:
1. In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved. Remove from heat and let it cool.
2. In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from heat.
3. In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Strain the custard into a bowl and let it cool. Refrigerate until cold.
6. Churn the custard in an ice cream maker according to the manufacturer''s instructions.
7. During the last few minutes of churning, add the strawberry mixture.
8. Transfer the ice cream to a container and freeze until firm.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 40 minutes | Servings: 8
Enjoy ❤️

12/07/2024

IS THIS THE ULTIMATE SUMMER FRUIT SALAD ! 🤤😍

Layered Summer Fruit Salad 🍓🥝🍑

Ingredients:
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 2 kiwis, peeled and sliced
- 1 cup mango, peeled and diced
- 1 cup pineapple, peeled and diced
- 1 cup watermelon, diced
- 1 cup cherries, pitted and halved
- Fresh mint leaves for garnish

Directions:
1. Prepare all the fruits by washing, peeling, hulling, and slicing as needed.
2. In a large glass bowl or trifle dish, start layering the fruits. Begin with a layer of strawberries, followed by blueberries, raspberries, kiwis, mango, pineapple, watermelon, and cherries.
3. Repeat the layers until all the fruits are used up.
4. Garnish the top with fresh mint leaves.
5. Chill in the refrigerator for at least 1 hour before serving.

Enjoy your refreshing and colorful layered summer fruit salad!

12/06/2024

It’s Weezer for me 😂 R R

12/06/2024

*Purple Velvet Crust:*

- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon purple food coloring

*Cheesecake Filling:*

- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup purple food coloring

*Purple Velvet Swirl:*

- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup purple food coloring

*Instructions:*

1. Preheat oven to 325°F (160°C).
2. Prepare crust, mixing crumbs, sugar, butter, and food coloring.
3. Press crust into 9-inch (23cm) springform pan.
4. Beat cream cheese, sugar, eggs, vanilla, and sour cream.
5. Add purple food coloring; mix until combined.
6. Pour cheesecake batter into crust.
7. Mix swirl ingredients; dollop onto cheesecake.
8. Bake 55-60 minutes or until set.

*Nutrition (per serving):*

Calories: 420
Fat: 28g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 350mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 25g
Protein: 10g

*Variations (optional):*

- Raspberry or Blueberry Swirl: Replace purple food coloring with raspberry or blueberry jam.
- Chocolate Crust: Use chocolate sandwich cookies for crust.
- Mini Cheesecakes: Bake in muffin tin for individual servings.

*Tips:*

- Use high-quality food coloring for vibrant purple color.
- Avoid overmixing cheesecake batter.
- Refrigerate cheesecake for 4 hours before serving.

12/06/2024

Garlic Butter Steak, Shrimp, and Potatoes 🍤🥩🥔 Best dinner idea ❤️❤️❤️❤️

Ingredients:
•⁠ 1 lb steak (sirloin or ribeye), cut into cubes
•⁠ 1 lb large shrimp, peeled and deveined
•⁠ 1 lb baby potatoes, halved
•⁠ 4 tablespoons butter
•⁠ 2 tablespoons olive oil
•⁠ 5 cloves garlic, minced
•⁠ 1 teaspoon paprika
•⁠ 1 teaspoon dried thyme
•⁠ Salt and pepper, to taste
•⁠ Fresh parsley, chopped (for garnish)

Directions:
1️⃣ In a large pot, boil the halved baby potatoes for 10-12 minutes until tender. Drain and set aside.
2️⃣ In a skillet, heat 2 tablespoons of butter and 1 tablespoon olive oil over medium-high heat. Add steak cubes, season with salt, pepper, and paprika. Cook until browned, about 4-5 minutes. Remove and set aside.
3️⃣ In the same skillet, add shrimp, seasoning with salt, pepper, and thyme. Cook for 2-3 minutes on each side until pink. Remove and set aside.
4️⃣ Add the remaining butter and olive oil to the skillet, then toss in the boiled potatoes. Sprinkle with garlic and cook until golden and crispy, about 5-7 minutes.
5️⃣ Combine the cooked steak, shrimp, and potatoes in the skillet. Toss everything together until well coated in garlic butter.
6️⃣ Garnish with chopped parsley and serve hot!

Nutrition Facts (per serving):
Calories 560
Fat 28g
Carbs 30g
Protein 45g

Prep time: 15 mins | Cooking time: 25 mins | Servings: 4 | Kcal: 560

Enjoy this hearty garlic butter steak, shrimp, and potatoes platter with family or friends! It''s the perfect meal to share and indulge in! 🍽️💖

12/06/2024

Mango Lime Tart

Ingredients:

For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted

For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 tbsp lime zest
- 3 large egg yolks
- 1 1/2 cups pureed ripe mango

For Topping:
- Thinly sliced fresh mango
- Lime zest for garnish

Directions:

1. Preheat the oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch tart pan to form an even crust. Bake for 10 minutes and let cool.
3. In a bowl, whisk together the sweetened condensed milk, lime juice, lime zest, egg yolks, and pureed mango until smooth.
4. Pour the filling over the cooled crust and bake for 15-18 minutes until set. Cool completely and refrigerate for at least 2 hours.
5. Arrange thinly sliced mango on top and sprinkle with lime zest before serving.

Prep Time: 20 mins | Cook Time: 30 mins | Chill Time: 2 hrs
Calories: Approximately 300 per slice | Servings: 8

12/06/2024

It’s the push for me R

12/06/2024

Mango Pudding 🥭 ( Pannacotta )

Sweet and delicious dessert that melts in your mouth!

Ingredients (yields 6-190ml cups):
* 250g mango flesh
* 250g heavy cream
* 250ml milk
* 30g sugar
* 15g gelatin
* Mango cubes (as needed)

Instructions:
1. Soak the gelatin in cold water, then melt it in a pot to create a gelatin liquid.

2. Cut the mango into pieces, blend with milk to make a mango puree, then add the gelatin liquid and mix well.

3. Whip the heavy cream and sugar until thick. Add the mango puree and mix well. Transfer the mixture to a piping bag and squeeze into dessert cups.

4. Refrigerate for 4 hours.

5. Remove from the refrigerator and decorate with mango chunks and jelly.

12/06/2024

Italian Stromboli
1 tube of pillsbury pizza crust
8 slices of deli ham
10 slices of Genoa salami
12 slices of sandwich pepperoni
8 slices provolone cheese or mozzarella
(You could definitely use shredded cheese as well)
2 tablespoons of butter
2 minced garlic gloves
2 teaspoons chopped parsley
3 tablespoons of Parmesan cheese
Melt the butter in the microwave and mix in the minced garlic, parsley and Parmesan cheese. Set aside
I lined my baking sheet with parchment paper.
Stretch the pizza crust out to almost the size of your baking sheet.
Layer the deli meats. I started with the ham, then the salami followed by the pepperoni.
Layer the cheese last.
Roll the Stromboli longwise and be sure to seal the seam good.
Seal the ends good. Pinch them and mold the excess dough to the underside of the Stromboli.
Score the top a few times with a serrated knife (to allow the steam to escape while baking).
Top the Stromboli with the garlic butter mixture.
Bake the Stromboli as instructed on the back of whatever pizza dough you are using.
*I found it’s the same bake time as you would if you were using it for a regular pizza…however, you just won’t par bake it as instructed on the tube.
*I know typical Stromboli has red sauce but I don’t like it inside, I like to dip mine in it! You could very well use it on the inside if you would like!

Address

2041 EL SERENO Avenue
Pasadena, CA
91103

Telephone

+12504603239

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