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Kate's Recipes, 285 Jay Street, Brooklyn, New York, NY (2026)

07/09/2025

Slow Cooker Crack Chicken and Rice

INGREDIENTS:

– 2 lbs boneless, skinless chicken breasts
– 1 packet (1 oz) ranch seasoning mix
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup sour cream
– 8 oz cream cheese, cubed
– 1½ cups shredded cheddar cheese
– 1½ cups cooked bacon, crumbled
– 2 cups cooked white rice
– 1/2 cup chopped green onions (optional, for garnish)

DIRECTIONS:

Add to Slow Cooker:
Place chicken breasts in the slow cooker.
Sprinkle ranch seasoning over the chicken.
Add cream of chicken soup, sour cream, and cubed cream cheese on top.

Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shredded.

Shred Chicken:
Shred the cooked chicken directly in the slow cooker using two forks.

Add Final Ingredients:
Stir in shredded cheddar cheese, crumbled bacon, and cooked rice. Mix until combined and cheese is melted.

Serve:
Top with green onions if desired. Serve warm.

07/09/2025

Southern Breakfast Enchiladas with Sausage Gravy

INGREDIENTS:

For the Enchiladas:
– 8 flour tortillas (8-inch)
– 1 lb breakfast sausage
– 6 large eggs
– 1/4 cup milk
– Salt and pepper to taste
– 1 1/2 cups shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 2 green onions, sliced (optional)

For the Sausage Gravy:
– 1/2 lb breakfast sausage
– 1/4 cup all-purpose flour
– 2 cups milk
– Salt and black pepper to taste
– 1/2 tsp garlic powder (optional)

DIRECTIONS:

Prepare Egg Mixture:
In a skillet, cook 1 lb of sausage until browned. Drain excess fat.
In a bowl, whisk eggs with milk, salt, and pepper.
Pour eggs into skillet with sausage and scramble until just cooked through. Set aside.

Assemble Enchiladas:
Preheat oven to 350°F (175°C).
Spoon egg and sausage mixture into each tortilla. Add a sprinkle of cheddar and mozzarella.
Roll up tightly and place seam-side down in a greased 9x13-inch baking dish.

Make Sausage Gravy:
In a skillet, cook 1/2 lb sausage until browned. Sprinkle flour over sausage and stir well.
Slowly add milk while stirring. Simmer 5–7 minutes, stirring often, until thickened.
Season with salt, pepper, and garlic powder if using.

Top and Bake:
Pour sausage gravy evenly over the enchiladas. Top with remaining cheese.
Cover with foil and bake for 20 minutes. Uncover and bake another 10 minutes until bubbly.

Serve:
Garnish with sliced green onions if desired. Serve hot.

07/09/2025

Creamy Cajun Chicken Stuffed Shells

INGREDIENTS:

For the Shells & Filling:
– 20 jumbo pasta shells
– 2 cups cooked shredded chicken
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp Cajun seasoning
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1 egg

For the Cajun Cream Sauce:
– 2 tbsp butter
– 3 cloves garlic, minced
– 1 tbsp all-purpose flour
– 1½ cups heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tbsp Cajun seasoning
– Salt and pepper to taste

Topping:
– 1/2 cup shredded mozzarella or Monterey Jack
– Chopped parsley (optional, for garnish)

DIRECTIONS:

Cook Shells:
Boil jumbo pasta shells in salted water until al dente. Drain and set aside to cool.

Make Filling:
In a large bowl, mix chicken, ricotta, mozzarella, Parmesan, Cajun seasoning, garlic powder, pepper, and egg until well combined.

Make Cajun Cream Sauce:
In a saucepan, melt butter over medium heat. Add garlic and sauté 30 seconds.
Whisk in flour and cook for 1 minute. Slowly add cream, whisking until smooth.
Stir in Parmesan cheese, Cajun seasoning, salt, and pepper. Simmer until slightly thickened.

Assemble the Dish:
Preheat oven to 375°F (190°C). Spread a thin layer of Cajun cream sauce on the bottom of a greased 9x13-inch baking dish.
Fill each shell with the chicken mixture and place in the dish.
Pour remaining sauce over the shells and top with shredded cheese.

Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.

Serve:
Garnish with chopped parsley if desired. Serve warm.

07/09/2025

German Chocolate Poke Cake

INGREDIENTS:

For the Cake:
– 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)

For the Filling:
– 1 (14 oz) can sweetened condensed milk
– 1 cup caramel sauce

For the Topping:
– 1/2 cup unsalted butter
– 1/2 cup brown sugar
– 1/2 cup evaporated milk
– 1/2 cup sweetened shredded coconut
– 1/2 cup chopped pecans
– 1/2 tsp vanilla extract

DIRECTIONS:

Bake the Cake:
Prepare and bake the German chocolate cake in a 9x13-inch pan according to package instructions.
Let cool for 10 minutes.

Poke and Fill:
Using the handle of a wooden spoon, poke holes all over the cake.
Pour sweetened condensed milk evenly over the cake, followed by caramel sauce. Let it soak in and cool completely.

Make the Topping:
In a saucepan, melt butter over medium heat. Add brown sugar and evaporated milk.
Bring to a simmer and cook for 3–4 minutes, stirring constantly.
Stir in coconut, pecans, and vanilla. Remove from heat and cool slightly.

Top the Cake:
Spread the coconut-pecan topping evenly over the cooled cake.

Chill and Serve:
Refrigerate for at least 1 hour before serving.

07/09/2025

🥗 Pineapple Cucumber Salad
Ingredients:
2 cups pineapple chunks (fresh or canned, drained)

1 large cucumber, peeled and diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 tablespoon honey or maple syrup

Salt and pepper to taste

Optional: 1 small jalapeño, seeded and finely chopped (for a little heat)

Instructions:
In a large bowl, combine the pineapple chunks, diced cucumber, red onion, and cilantro.

In a small bowl, whisk together the lime juice, honey, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

If using jalapeño, stir it in carefully to your preferred spice level.

Chill the salad for at least 15 minutes before serving to let flavors meld.

07/09/2025

🍹 Frozen Baileys Colada
Ingredients:
2 oz Baileys Irish Cream

2 oz white rum (optional for extra kick)

4 oz pineapple juice

2 oz coconut cream (e.g., Coco López)

1 cup ice cubes

Pineapple slice and cherry, for garnish

Instructions:
Add the Baileys, rum (if using), pineapple juice, coconut cream, and ice cubes to a blender.

Blend until smooth and creamy.

Pour into a chilled glass.

Garnish with a pineapple slice and cherry on top.

Serve immediately with a straw.

07/09/2025

🍑 Peach Cobbler Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup diced fresh or canned peaches (drained if canned)

Optional: 1/2 cup chopped pecans or walnuts

Instructions:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Gently fold in the diced peaches and nuts (if using).

Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden but centers still soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

07/08/2025

🍗 Brown Sugar Dijon Chicken Thighs
Ingredients:
6 bone-in, skin-on chicken thighs

2 tablespoons olive oil

Salt and pepper, to taste

¼ cup Dijon mustard

3 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon apple cider vinegar (or lemon juice)

Optional: fresh herbs like thyme or rosemary for garnish

Instructions:
Preheat oven to 400°F (200°C).

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 5–7 minutes. Flip and cook another 3 minutes.

In a small bowl, whisk together Dijon mustard, brown sugar, minced garlic, and apple cider vinegar.

Pour the sauce over the chicken thighs in the skillet.

Transfer the skillet to the oven and bake for 20–25 minutes, until the chicken is cooked through (internal temp 165°F / 74°C).

Spoon sauce over the chicken before serving. Garnish with fresh herbs if desired.

07/08/2025

🍰 Ooey-Gooey Cinnamon Roll Cheesecake Bars
Ingredients:
For the crust and cinnamon roll layer:

1 tube (about 8 oz) cinnamon roll dough (store-bought)

2 tablespoons butter, melted

For the cheesecake filling:

16 oz (450 g) cream cheese, softened

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the cinnamon swirl:

½ cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons butter, melted

Instructions:
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or grease it.

Press the cinnamon roll dough evenly into the bottom of the prepared pan. Brush with 2 tablespoons melted butter.

In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add the egg and vanilla extract, mixing until fully combined.

Pour the cheesecake filling over the cinnamon roll dough and spread evenly.

In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the cheesecake layer.

Drizzle the 2 tablespoons melted butter over the cinnamon-sugar topping.

Bake for 35–40 minutes, or until the cheesecake layer is set and the top is golden brown.

Allow bars to cool completely, then refrigerate for at least 2 hours before cutting.

07/08/2025

🥗 Seven Layer Taco Salad
Ingredients:
Refried beans — about 1 cup

Sour cream — 1 cup (can mix with taco seasoning for extra flavor)

Guacamole or sliced avocado — 1 cup

Shredded lettuce — 2 cups

Diced tomatoes — 1 cup

Shredded cheese (cheddar or Mexican blend) — 1 cup

Sliced black olives — ½ cup

Optional toppings:

Cooked seasoned ground beef or shredded chicken (1 lb)

Sliced green onions

Jalapeño slices

Tortilla chips or strips for crunch

Instructions:
In a large, clear bowl or casserole dish, start by spreading the refried beans evenly as the bottom layer.

Spread a layer of sour cream over the beans.

Add a layer of guacamole or avocado slices.

Spread a layer of shredded lettuce on top.

Add the diced tomatoes next.

Sprinkle the shredded cheese evenly.

Top with sliced black olives.

07/08/2025

🌯 Chicken Bell Pepper Ranch Burritos
Ingredients:
2 large chicken breasts, cooked and shredded (or diced)

1–2 tablespoons olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, sliced

1 packet (about 1 oz) ranch seasoning mix (or 2 tablespoons homemade ranch seasoning)

1 cup shredded cheddar cheese (or Mexican blend)

4 large flour tortillas (10-inch)

Optional: sour cream, salsa, avocado, cilantro for serving

Instructions:
Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion, sauté until tender, about 5–7 minutes.

Add the cooked shredded chicken to the skillet. Sprinkle the ranch seasoning over the mixture and stir well to coat everything evenly. Cook for another 2–3 minutes to warm through.

Warm the tortillas in the microwave or on a dry skillet to make them pliable.

Divide the chicken and pepper mixture evenly among the tortillas. Top with shredded cheese.

Roll up each tortilla burrito-style: fold in the sides and then roll tightly from one end.

Optional: For a crispy outside, place the burritos seam-side down in a hot skillet and cook 2 minutes per side until golden brown.

Serve with sour cream, salsa, and avocado if you like.

Kate's Recipes

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