Carolina Kitchen in College

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My Favorite Dinner! Beef Stroganof July 12, 2010

Filed under: Meat — mdebaugh @ 3:59 am

Last night I helped my Dad make dinner. I always love cooking with him. My mom even suggested that my dad and I open a restuarant together. Who knows, maybe it will happen in the future. 

We made my favorite dinner. I always like to have it on my birthday, unless we go out to a Japanese Steakhouse. It is very rich and comforting to me. While it sounds like a fancy meal too, it is very easy to put together.


  • 1 pound beef tenderloin or sirloin steak, about ½ inch thick
  • 2 tablespoons butter
  • ½ mushrooms washed, trimmed and sliced
  • 1 medium onion, minced (about ½ cup)
  • 1 can condensed beef broth (9 ½ ounces plus 1 ounce white wine)
  • 2 tablespoons catsup
  • 1 small clove garlic, minced
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 1 cup dairy sour cream (room temperature)
  • 3-4 cups hot cooked noodles
  • Secret ingredient 😀


  • Cut meat across the grain into ½ inch strips, about 1 ½ inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, catsup, garlic, and salt. Cover; simmer 15 minutes.
  • Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

Perfect Pepper Penne Palooza July 11, 2010

Filed under: Pasta — kchrismon @ 4:47 pm

I was in the mood for pasta so I decided to make this. I had never roasted red peppers before, but it was easy! And they’re so yummy. I desperately need a food processor, but I used a mini chopper. It worked just fine.


3 cloves garlic

1/3 cup pine nuts

1/3 cup grated Parmesan cheese

1 cup roasted red bell pepper

1 cup basil leaves

½ tsp. salt

¼ tsp. pepper

1/3 cup extra virgin olive oil

1 lb. penne pasta


Place garlic and pine nuts in a food processor (or chopper).  Pulse until finely chopped.  Add Parmesan, red pepper, basil leaves, salt and pepper.  Pulse until well combined.  With the motor running, add olive oil through the feed tube and process until incorporated.  Set aside.

Cook pasta according to package directions.  Drain and return to the pot.  Add the pesto to the pasta and stir to combine.  Heat until warmed through.  Serve immediately.

Adapted from Annie’s Eats


El Calor del Verano: Quesadillas Verduras

Filed under: Beans,Grain,Mexican,Vegetables — kchrismon @ 4:44 pm

These are delicious veggie quesadillas. I had made quesadillas before, but these were good! And easy!


1 tbsp. olive oil

½ medium yellow onion, chopped

½ bell pepper (any color), chopped

1 jalapeno pepper, seeded and diced

¼ tsp. cumin

¼ tsp. cayenne pepper

½ small zucchini, chopped

1/3 cup fresh corn kernels

1/3 cup black beans

1 small tomato, seeded and chopped

3 flour tortillas

Shredded Mexican cheese


Heat olive oil in a skillet over medium-high heat.  Add onion, bell pepper and jalapeno pepper to the pan and sauté until crisp-tender, about 3 minutes.  Mix in the cumin, cayenne pepper, and fajita seasoning.  Add the zucchini and mushrooms to the pan and sauté about 3 more minutes.  Mix in the corn, black beans and tomatoes and cook 1 minute more.  Remove from the heat.

Lay out tortillas on a work surface.  Brush one side of each tortilla lightly with oil and flip over.  Evenly distribute the vegetable filling between the tortillas, spreading it over one half of each and leaving a ½-inch border clear.  Sprinkle shredded cheese to taste over the veggie filling.  Fold the empty half of each tortilla over the filling into a semicircle.

Heat a lightly oiled skillet or grill pan over medium-high heat.  Cook quesadillas, flipping halfway through, until both sides are well browned and cheese is melted.  Repeat with remaining quesadillas until all have been cooked, and cut into triangular sections.  Serve immediately with salsa and sour cream, if desired.

Adapted from Annie’s Eats


My Favorite Candy in Cookie Form: Chocolate Cookies with Reeces Peanut Butter Chips July 10, 2010

Filed under: Dessert — mdebaugh @ 8:27 pm

These cookies are one of my family’s favorite treats. They are so gooey and chocolatey that it is hard to stop eating them. They go perfectly with a tall glass of milk, but be careful they will be gone before you know it!


  • 2 cups All-Purpose Flour
  • 3/4 cup Hershey’s cocoa
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/4 Cups (2 1/2 sticks) Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 1 package Reese’s Peanut Butter Chips


  • Heat oven to 350 degrees F
  • In a small bowl, stir together flour, cocoa, baking soda, and salt.
  • In large bowl, beat butter an dsuger with an electric mixer until light and fluffy. Add eggs and vanilla; beat well.
  • Gradually add flour mixture, beating well.
  • Stir in peanut butter chips.
  • Drop large spoonfuls onto cooke sheet and bake 8-9 minutes. Remove from oven and let cool about 5 minutes on the sheet, then transfer to wire rack to complete cooling (taste one hot to make sure they are delicious 🙂

Recipe Courtesy of the Reese’s Peanut Butter Chip Package


The Ultimate Summer Treat: Fudge Pops

Filed under: Uncategorized — mdebaugh @ 8:08 pm

These Popscicles are one of my favorite summer memories from when I was young. We would always have them on hand for when kids were out playing in the neighborhood.

The recipe is really simple, the hard part of making them though is whisking the mix together. I hope you have a strong arm, or else you’ll be getting a major work out. Otherwise, I’d recommend an electric mixer.


  • 1 box chocolate Jell-O pudding
  • 3 cups milk


  • Mix together until pudding-ish consistancy.
  • Pour into Popscicle molds and put in freezer.

Salsa Fiesta Chicken July 8, 2010

Filed under: Uncategorized — mdebaugh @ 4:18 am

My mom and dad took my little brother to the movies this afternoon and before she left, she said, “Here is the recipe for dinner.” Luckily for her, I didn’t mind making dinner, and I needed something new to post. What i really liked about this recipe though was how easy it was. It was a different kind of Mexican dish instead of just tacos.


  • 2/3 cup Original Bisquick mix
  • 2 Tablespoons water
  • 1 egg
  • 1 1/2 cups shredded cheese (recipe says cheddar, I used Mexican Four Cheese Mix)
  • 2 tsp. Veggie Oil
  • 3 boneless chicken breast halves, cut into pieces
  • 1 1/4 cups Old El Paso thick’n Chunky Salsa (my family prefers medium spiciness)


  • Heat oven to 400 degrees F. Spray square pan with Pam. Stir together Bisquick, water, and egg. Spread in pan; sprinkle with 1 1/4 cups of the cheese.
  • Cook and stir chicken in oil over medium-high heat until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges. Sprinkle remaining 1/4 cup of cheese on top.
  • Bake for 22-25 minutes. Makes about 6 servings.

It is really yummy with Spanish rice and Pento beans.


Firecracker cupcakes July 5, 2010

Filed under: Uncategorized — mdebaugh @ 4:16 am

Happy Fourth of July!! I was very patriotic today, wearing red, white and blue all day. I felt that the patriotism needed to continue so I decided to make confetti cupcakes. I attempted to make the frosting fire cracker looking, as seen above, but it took longer than I expected so not all the cupcakes look like that. Anyway, this was a fun recipe for the holiday.


1 package white cake mix with pudding

1/3 cup all-purpose flour

1 1/2 cups whole milk

1/2 cup veggie oil

3 large eggs

1 teaspoon pure vanilla extract

red and blue sprinkles


1 stick butter

3 cups confectioners’ sugar

3-4 tablespoons milk

1 teaspoon pure vanilla extract


1. place rack in center of oven and preheat oven to 350 degrees F. Line or grease cup cake pans

2. place cake mix, flour, milk, oil, eggs, and vanilla in bowl. Mix on low speed for 30 seconds. Stop scrape down sides of bowl. Mix on medium speed for 2 minutes until light and fluffy. Add desired amount of sprinkles and stir in. pour about 1/4 cup of batter into cupcake pans bake for about 20 minutes. Let cool for 5 minutes on wire rack, take out of pans and let cool about 15 minutes then frost.


1. Place room temperature butter in bowl and mix until light and fluffy, about 30 seconds. Add confectioners’ sugar, milk and vanilla. Blend on low speed  for 1 minute. Increase speed to medium and blend for another minute.

recipe adapted from Cupcakes by the cake mix doctor.