Katie’s Kitchen

Katie Ryan's Cooking Blog

Start your weekend off right with the Wake up Crew’s recipe of the week! Every Friday morning during the Free Country Wake Up Crew on WFRE Katie Ryan will feature a new recipe you can make at home!


{Katie’s Kitchen} Cranberry Feta Pinwheels- Thanksgiving Appetizer

Brought to you by Catoctin Mountain Orchard. 

I have made these pinwheels in the past and they are a HUGE hit…especially at Thanksgiving for an appetizer before the big meal while everyone’s mouth is watering smelling the turkey cooking in the oven.

Here’s the ingredients: Cream cheese, Feta cheese, green onions, Crasins Dried Cranberries, and large flour tortilla wraps (I used green spinach wraps to be festive)

  • 3/4 cup dried sweetened cranberries
  • 1 (8 oz) package cream cheese, room temperature
  • 3/4 cup crumbled feta cheese
  • 1 ⁄4 cup chopped green onion
  • 2 large flour tortillas

Mix all the ingredients into a mixing bowl (it really helps if the cream cheese is soft) then take a spreading knife and spread a layer of the mixture over the tortilla. Roll the tortilla up as tight as you can and then slice into pieces (about 12). Turn on their side and you can position these into a Christmas tree, too!

Superrrrrr easy and fun and everyone loves them!! YUM!

Recipe from here

Pictures of the recipe from Katie’s Kitchen below!!

{Katie’s Kitchen} Tex Mex Flank Steak Salad

Brought to you by Catoctin Mountain Orchard.

This is one of my favorite salads to make for dinner! We get a flank steak and marinate it overnight with fresh garlic, pineapple juice and soy sauce. Using a large bowl- Press garlic into the steak, then pour over top, a 14oz can of dole pineapple juice and then about a cup of soy sauce. Cover with saran wrap and place in refrigerator over night.

Start the grill! Cook the steak to your preferred doneness.

Using romaine lettuce, wash and chop and place in large salad bowl. Cut up cherry tomatoes, one avocado, sprinkle Del Monte fire roasted corn (that is the best!), shredded cheddar cheese, crush up tortilla chips on top then add your steak.

You can use ranch dressing…any other type you love!

Or you can make a delicious Avocado Lime dressing:

Add a whole peeled avocado, 1/4 cup greek yogurt, lime juice from 1 lime, cilantro, 1/4 cup olive oil, 1 tbsp white vinegar, 2 tbsp. water, and fresh cracked pepper to a food processor or blender and process on high for 1-2 minutes or until smooth and creamy.

Serve and enjoy!!

Salad Ingredients: I used this recipe. 

  •  mixed greens or romaine lettuce
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup corn, cooked or raw
  • 1/4 cup tortilla strips
  • 1 avocado, cubed

{Katie’s Kitchen} Halloween Spider Cookies

Brought to you by Caoctin Mountain Orchard.

Need an easy treat to take to a Halloween party, last minute?! Here you go…

I grabbed a package of break apart peanut butter cookies from Reeses and baked them according to the package.

Right out of the oven, I placed cold (out of the freezer) Reeses Cups upside down on top in the middle of the cookie while they were still hot.

Then, you could either use melted chocolate (chocolate chips) or icing, like I did, and put a little on the back of your candy eyes and place on top (or sides) of your Reeses cups. Next, add your spider legs! Again, you can use melted chocolate and put it in a baggie and cut a small hole from the corner to pipe the legs onto the cookies….or you can use a tube of icing.

Place them in the refrigerator for a few minutes to set and you’re done!


-Peanut butter cookies (homemade or pull apart)

-Reeses cups (25-30 count)

-melted chocolate chips/ icing

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