In the Kitchen With Kim Mullins

 in Favorite Recipes by

These recipes were contributed by Kim Mullins, a Mansfield resident, and originally appeared in the Mansfield  June 2016 issue.

Cream Cheese Tuna Bites

  • 1 8-oz. pkg. cream cheese
  • 1/2 cup mayonnaise
  • 1/2 Tbsp. lemon juice
  • 1 12-oz. can tuna, drained and flaked
  • 1 3-oz. can chopped black olives
  • 1 loaf white, thin sandwich bread
  1. Blend cream cheese, mayonnaise and lemon juice. Fold in tuna and black olives.  
  2. Cut crust from bread; spread mixture on thinly to make sandwiches. Cut into halves after making.
  3. Store in an airtight container.

 

Hot Broccoli Dip
Kim’s mother considered this comfort food. 

  • 4 green onions, finely chopped
  • 1 pkg. mushrooms, sliced
  • 1/2 cup diced celery
  • 3 Tbsp. butter
  • 1 tsp. minced garlic
  • 8 oz. Velveeta cheese
  • 1 10.75-oz. can cream of mushroom soup
  • 1 12-oz. pkg. frozen chopped broccoli, cooked and drained
  • 1 tsp. Tabasco sauce, or to taste
  • 1/8 tsp. cayenne pepper
  • 1 bag Fritos corn chips
  1. Sauté onions, mushrooms and celery in butter.
  2. Add garlic, cheese and mushroom soup, stirring constantly until melted.
  3. Add remaining ingredients, except chips, and blend. Serve warm with Fritos.

 

Bacon Spinach Crustless Quiche

  • 6-8 slices bacon
  • 1 medium onion, diced
  • 2 Tbsp. vegetable oil
  • 6 oz. baby spinach
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 tsp. baking powder
  • Pinch cayenne pepper
  • 1 1/3 cups milk
  • 1/2 cup Monterrey Jack cheese
  • 1/2 cup feta cheese
  1. Cook bacon until crisp. Let cool; crumble.
  2. Preheat oven to 400 F. Lightly grease a 10-inch quiche/tart pan or a pie plate.
  3. In a medium-size frying pan, cook diced onion with a bit of vegetable oil over medium-high heat until translucent and tender. Add in fresh spinach and cook until it just starts to wilt. Set aside to cool.
  4. In a large mixing bowl, whisk together eggs, flour, baking powder and cayenne pepper. Whisk in milk. Stir in spinach-onion mixture, bacon crumbles and Monterrey Jack cheese.
  5. Pour quiche base into prepared pan. Top with feta cheese.
  6. Bake for 25 minutes, or until center is set and the outside edge is golden brown.

 

Snickerdoodle Blondies

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 2 1/2 cups all-purpose flour

Topping:

  • 1/4 cup sugar
  • 1 1/2 tsp. cinnamon
  1. Preheat oven to 350 F. Line a 9×13-inch baking pan with parchment paper, and then lightly grease.
  2. Cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients. Mix until smooth.
  3. Press mixture evenly into the pan. Sprinkle with topping mixture. Bake for 25-30 minutes.

 

Big Mama’s Tea Cakes

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 cups Crisco
  • 2 Tbsp. buttermilk
  • 2 eggs
  • 1 tsp. vanilla
  1. Preheat oven to 325 F.
  2. Mix all ingredients together until just combined.
  3. Roll out dough on a floured surface until 1/4-inch thick. Cut with a biscuit cutter.
  4. Place on cookie sheet and bake until the edges are slightly brown. Underbake them, if you want them soft and chewy.