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kc'skitchenyes, it's a cook bookKAREN CLARK NAGYTHIS IS A WORK IN PROGRESS!

Some NotesI use organic when possible, which is almost always. I do not indicateorganic in recopies, but if not I will say so in the recipe. (As if...)Otherwise, ALL ORGANIC. Why? Mostly to reduce the risk of dangerouspesticides, for starters.I prefer not to use processed foods. OK, so condiments are processed, but... I do make my own dressings and sauces, though.I NEVER EVER use a microwave. I do not even own one.I stopped using sour cream years ago and I have replaced it with plainwhole milk Greek Yogurt. Even on baked potatoes! Healthy and tastesthe same. So when a recipe calls for Greek yogurt, make SURE it's wholemilk, plain, and Greek!For each recipe the first thing to do is to PREP. That means read theentire recipe and gather all ingredients, prep produce. open cans,packages, measure. That's why I own like 7 different sized measuringcups, even a large glass 8 cupper. Put dry ingredients together and use awhip to mix well before adding. Crack your eggs into a measure cup orsmall glass bowl and whip before adding. PREP. Read, plan, open,measure, mix, stir, be happy, smile, add a pinch of love, and have fun! Cooking and baking is CREATIVITY waiting to happen so put your heartand soul into it. Put a smile on someone's face.I basically guessed on yield and times in the recipes. LOL. Blamesomeone else.

Notes ContinuedLet's talk sugar. I only use organic. Less pesticides. Still processed, butnot as much. There are many choices. Most sugars we use to cook andbake with are refined, so experiment and try different kinds or just use anorganic, but not in excess! Some choices, coconut, date, Turbinado,Sugar in the Raw, Cane Sugar, etc. On and on. Do a search and learnyour choices. I happen to use the brand Wholesome quite a bit. It's hardto find and pricey so when I find it I stock up, especially before theholidays. When using Brown Sugar I only use DARK, never light brown. The taste is richer and whatever you're making will taste better. I keepseveral different kinds of sugar in my pantry and use depending on theresult I want.Always use pure, such as vanilla or almond extract. Never use theimitations.I never add salt to any recipe, even for baking. And never salted butter.

Ingredients1/2 cup butter (1 stick)1 cup sugar2 eggs1 teaspoon vanilla extract1 ½ cups flour1 teaspoon baking soda1 cup mashed banana½ cup Greek yogurt1 loaf1.5 + hoursBanana BreadI have used this recipe for over 40 years.I started subbing Greek yogurt for sour cream about ten years ago.I never make just one loaf. Easy to share. Easy to freeze.The grand kids love banana bread.I never use nuts. NO NUTS. Changes the taste. Yuck!Dark cane sugar works great. Experiment to find your favorite taste.#BananaBread #Yummy #Extraordinary #ThankspirationMethodOn low, blend the butter and sugar till creamy. Add the eggs and vanilla. Add the dry ingredients. Blend till creamy. Will be thick. Beat thebananas in a separate bowl till smooth and add to the bread mixture. Addthe Greek yogurt. Blend well. Use well greased loaf pans, small and large,or a Bundt pan. Bake 1 hour for regular sized loaf. Adjust time dependingon size. Remove from pan and let cool. Serve with cream cheese for anadded delight!

IngredientsStep 1 Ingredients:3 garlic cloves1 large finely chopped onion½ cup or so, approximately, diced red,yellow, orange mini peppersOlive oil1.5 teaspoon ground oregano1.5 Tablespoon ground cumin¼ teaspoon cayenne pepper3 Tablespoons chili powder½ teaspoon cinnamon½ teaspoon each crushed red andchipotle peppers3 pounds ground beef, approxThree 8-ounce can tomato sauce1.5 bottles Dos Equis Amber or MedeloNegra (drink the rest)8 servings2 + hoursChili for Chilly DaysStep 2 Ingredients:1 can kidney beans, drained1 can chopped green chilies½ cup masa2 Tablespoons honeySqueeze a lime1 can fired roasted dicedtomatoesFor Serving:Shredded cheddar cheeseChopped onionTortillas or FritosGreek yogurtCorn breadPeople put the craziest ingredients in chili, like peanut butter or apples.I experimented for years and finally, this works for me. It has a slight subtle kick and I'm sensitive to heat, yet I love it.I side mine with tortillas and/or corn bread.ENJOY and make enough to share and/or freeze.#Chili #bestchili #Extraordinary #Thankspiration

Sauté garlic and onion and peppers (peppers are optional).Add ground beef and cook the beef, breaking it up, until brown,drain. Add tomato sauce. Sometimes I might add more, dependingon amount of meat. Add ONE bottle beer. Add spices.Stir together well, cover, and reduce the heat to low. Cover the potand simmer at least 1 hour (longer, the better), stirring occasionally.Keep covered to prevent evaporation and your mixture will not dryout. If so, add ½ cup water or beer at a time or more tomato sauce.After an hour, at least, place the masa in a small bowl. Add ½bottle beer (drink the rest), lime, and honey, and stir together witha small whip. Add the mixture to the chili.Stir together well. Adjust the seasonings and masa mix to taste. Add beans and green chilies or jalapenos and tomatoes, if desired. Simmer for at least another ½ hour. Serve with toppers.Method

IngredientsCookie Ingredients:1 1/2 cups powdered sugar1 cup softened butter1 egg1 teaspoon vanilla extract1/2 teaspoon almond extract2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar3 doz, approx2 + hoursChristmas CookiesThe best everIcing Ingredients:1 lb powdered sugar1/4 teaspoon cream of tartar3 egg whites1/2 teaspoon almond extractFor Decorating:LOTS of sprinkles and love

Cookies:Cream together the powdered sugar and butter with hand mixer tillsmooth. Add egg(s), vanilla, and almond extract. Mix well. Coverchill in fridge at least an hour. Overnight is fine, but keep in mind, thelonger it's in the fridge, the harder it will get. When ready it's best tolet it set at room temperature for a few minutes to soften so it's notas hard. While heating the oven is good timing.Heat oven to 375. Divide dough into smaller balls of dough, dependingon the size of your surface. Roll the dough evenly, to about ¼ to ½inch thickness, on a lightly floured surface. Using cookie cuttersbased on the occasion, dip the sharp edge of the cutter into flour andcut out a variety of shapes. Place on ungreased cookie sheet withabout 1/2 inch space in between the cookies to allow for spreading andmore even baking. Bake approximately 7 minutes, until edges areslightly browned. I set a timer when baking. Move cookies to acooling rack and cool completely before icing and decorating. At leastan hour to be certain they are cooled on the inside.Icing:Beat egg whites till mixed well then add sugar, tartar, and almondextract. Beat until creamy, smooth, and of spreading consistency.MethodI said use cookie cutters based on the occasion, which means they aren't just for Christmas.I have never made this recipe without doubling or tripling. The cookies go fast. Make plenty!Ice several cookies then decorate. Repeat. If you wait to decorate the sprinkles will not stay.Do NOT eat till icing hardens. They do not taste the same. My kids will argue that point.Once hardened, store in a sealed container with parchment paper between the layers of cookies.ENJOY and make enough to share with family and friends and your favorite neighbor.#ChristmasCookies #bestChristmasCookies #besteverChristmasCookies#Extraordinary #Thankspiration#thereisnoXinChristmas