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EASY ENTERTAINING | Kathy G & Company - Part 2

EASY ENTERTAINING

Classic New Orleans Bread Pudding

Posted by on Jan 2, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Classic New Orleans Bread Pudding

Classic New Orleans Bread Pudding

Ingredients: 6 Oz. Baguettes 6 Oz. Croissants 1 C. Sugar 6 Eggs 1 Qt. Heavy Cream 1 Tbs. Vanilla Extract 1/2 Tsp. Cinnamon Raisins Chocolate Chips Directions: **The night before: Cut Baguettes and Croissants into cubes and place them at the bottom of your 9X13 Pyrex baking dish. Your dish should be 3/4 full with bread. Heat Sugar and Heavy Cream in a pot on the stove until Sugar dissolves. Take the pot off of the heat and stir in the Cinnamon and Vanilla Extract. In a medium bowl, whisk the Eggs together. Temper the Eggs into the Hot Cream mixture. Pour the combined mixture over the cubed bread and toss with Raisins and Chocolate Chips. Cover and refrigerate overnight. Day of: Preheat your oven to 325 degrees. Wrap the dish in parchment paper and foil. Place the dish in a water bath and bake for 1 hour or until set. Uncover and bake for 15 more minutes to brown the...

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Asparagus Bread Pudding

Posted by on Jan 2, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Asparagus Bread Pudding

Asparagus Bread Pudding

Ingredients: 1 lb. French Bread 1 lb. Asparagus 12 Eggs 4 C. Whole Milk 2 Tsp. Salt 1 Tsp. Ground Black Pepper 2 C. Gruyere Cheese, Grated 2 C. Swiss Cheese, Grated 1 C. Parmesan Cheese, Grated 1/3 C. Fresh Chives, Chopped 1/3 C. Fresh Parsley, Chopped Directions: **The night before: Cut French Bread into 1 1/2 inch pieces and lay it on baking sheets. Let it sit uncovered overnight to let the bread dry out. Preheat the oven to 375 degrees. Cut the Asparagus into 1 1/2 inch pieces. Boil the Asparagus in  a medium pot on the stove until it is crisp-tender (about 3-4 minutes). Drain the Asparagus and rinse it under cold water. In a large bowl, whisk Eggs, Milk, Salt and Pepper. In a medium bowl, mix Cheeses and Herbs. Place half of the bread pieces in a glass 9×13 baking dish. Sprinkle half of the Asparagus over the Bread. Next, sprinkle half of the Cheese and Herb mixture over the Asparagus. Pour half of the Egg mixture over the Cheese and Herb mixture. Repeat with the remaining ingredients. Let it stand for about 20 minutes. Use a spatula to press on the bread pieces, submerging them into the liquid mixtures. Cover and bake the Bread Pudding in a water bath for about 45 minutes or until it is brown and...

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Kathy G’s Helpful Holiday Design Tips: Hypnotic Hypericums

Posted by on Dec 23, 2013 in BLOG, EASY ENTERTAINING BLOG, Floral, FLORAL / DESIGNS BLOG, HOLIDAY CHEER BLOG, MUST CLICK FOR BLOG LANDING PAGE | Comments Off on Kathy G’s Helpful Holiday Design Tips: Hypnotic Hypericums

Kathy G’s Helpful Holiday Design Tips: Hypnotic Hypericums

During this season of holiday cheer, touches of red and green are a classic and timeless way to decorate. Red berry hypericums are small in size, yet rich in color. Adding these berries to your holiday florals will make your decor merry and bright! Red roses make a fabulous flower choice for holiday centerpieces. By surrounding red roses with hypericums, you can transform a classic centerpiece into an interesting masterpiece! For a more edgy spin on a classic look, use levels and different shapes of vases for your arrangements. Another beautiful holiday flower choice is the combination of white roses and calla lillies. By adding red hypericum berries or other festive berries to pure, white florals, you will really get a splash of holiday color in your arrangements.   Red berry hypericum, roses and other berries and florals can be purchased at your local wholesale...

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Kathy G’s Helpful Holiday Design Tips: Branch Out and Let It Snow

Posted by on Dec 17, 2013 in Assorted Floral & Design, BLOG, EASY ENTERTAINING BLOG, Floral, FLORAL / DESIGNS BLOG, HOLIDAY CHEER BLOG, MUST CLICK FOR BLOG LANDING PAGE | Comments Off on Kathy G’s Helpful Holiday Design Tips: Branch Out and Let It Snow

Kathy G’s Helpful Holiday Design Tips: Branch Out and Let It Snow

This holiday season, let it snow, let it snow, let it snow! By using long bare branches cascading with white florals or crystals you can give your home a snowy, wintry feel and your guests a warm welcome. Start with a vase. We used a clear cylindrical vase but any number of colors or shapes will do. You can fill the bottom of the vase with river rocks, marbles, crystals or leave it bare. Fill the vase with water. Stick the branches out of the top of a vase. We love to use branches both long and short. Using a variety adds depth and dimension. Use fishing line to hang the stemless white flowers or crystals. Tie the fishing line to the branch, move down about 2-3 inches, and thread your flower or crystal with the fishing line, then tie a knot where you threaded it to hold it in place. Repeat until you have your desired look. Make this project fun – don’t stress about making it look perfect up-close. From afar, your stemless flowers and/or crystals will look like they are falling out of the sky! Another idea is to do the same look with ornaments for a more themed holiday feel. **All supplies can be found at your local craft store or floral...

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Lamb Chops with Savory Mint Pesto

Posted by on Dec 16, 2013 in BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | 0 comments

Lamb Chops with Savory Mint Pesto

Lamb Chops with Mint Pesto Ingredients: ½ lb of fresh mint ¼ lb fresh basil ¼ lb parsley 2 cloves finely Chopped Garlic ½ C. Blended Olive Oil 3 Tbs. Grated Parmesan Cheese Vegetable Oil 2 “Frenched” Racks of Lamb (8 ribs about 1 1/4 lbs. each) trimmed of all but a thin layer of fat. Cut the cleaned lamb rack into individual lamb chops or have your butcher clean and cut them for you. Taziki Sauce Ingredients: 2 Cloves Garlic, Finely Minced ½ Tsp. Salt ¼ Tsp. White Pepper 1 C. Greek Yogurt, Strained 1 Cucumber, Peeled, Seeded, and Grated or Chopped Finely 1 Tbs. Fresh Mint, Chopped   Lamb Chop with Mint Pesto Directions: In a food processor, pulse all of the mint pesto ingredients together to form a green puree. Marinate the lamb with 1 cup of Extra Virgin Olive Oil and all of the mint pesto. Using a medium high flame, grill the lamb chops for 3-6 minutes per side for medium rare. Warm in the oven for 5 minutes and serve with Taziki sauce.   Tiziki Sauce Directions: Combine all ingredients in a mixing bowl and served chilled with lamb racks. Chill for a couple of hours in the refrigerator before serving.   Vanilla Bean Gellato with Fresh Chocolate Mint Chop fresh chocolate mint in strips and sprinkle over ice cream or...

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Sparkling Pomegranate Holiday Punch

Posted by on Dec 16, 2013 in BLOG, CATERING BLOG, COCKTAILS, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | 0 comments

Sparkling Pomegranate Holiday Punch

Yield = 10-12 servings Ingredients: 3 Tbs. Sugar 1 C. Pomegranate Juice 2 Liters of Ginger Ale (or use 2 bottles of Sparkling Wine ) 2 Thinly Sliced Oranges 2 Thinly Sliced Lemons Pomegranate or Orange Peel (for garnish) Directions: Mix all ingredients. Serve chilled in a festive glass. Top with pomegranate or garnish with orange...

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Cranberry-Glazed Sweet Potatoes

Posted by on Dec 10, 2013 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Cranberry-Glazed Sweet Potatoes

Cranberry-Glazed Sweet Potatoes

Yield = 8 servings Ingredients: 4 lbs. Sweet Potatoes 4 Tbs. Butter 2 Tbs. Bourbon Salt Pepper 3/4 C. Cranberries 1/3 C. Light Brown Sugar 1/8 Tsp. Cayenne Pepper 1/8 Tsp. Cinnamon Directions: Preheat the oven to 350 degrees. Peel and slice the Sweet Potatoes. Grease a shallow baking dish and arrange the Sweet Potatoes along the bottom of the dish. It is okay for them to overlap. Pour 1/2 C. Water over the Sweet Potatoes. Cover the dish with foil and bake for about 40 minutes. After removing the dish from the oven, increase the ovens temperature to 425 degrees. In a small bowl, mix the Melted Butter and Bourbon. Spoon the mixture over the Sweet Potatoes. Season with Salt and Pepper to taste. Again, bake the dish for about 25 minutes or until the juices are almost all absorbed. About halfway through, use the Bourbon and Butter mixture to baste the Sweet Potatoes. In a saucepan, combine the cranberries, 1/3 C. Water and the Brown Sugar. Boil over moderately high heat for about 10 miutes or until the Cranberries start to burst. Drain the Cranberries but reserve the liquid separately. Stir the Cayenne and Cinnamon into Cranberry liquid and spoon it over the Sweet Potatoes. Again, bake for 20 minutes until the juices are almost all absorbed. About halfway through, use the Cayenne and Cinnamon mixture to baste the Sweet Potatoes. Sprinkle the Cranberries on top and bake for another 5 minutes.   **This dish can be made up to 8 hours ahead of serving time. Rewarm before...

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Kathy G’s Helpful Holiday Design Tips: Moss and Candles

Posted by on Dec 6, 2013 in Assorted Floral & Design, BLOG, EASY ENTERTAINING BLOG, Floral, FLORAL / DESIGNS BLOG, HOLIDAY CHEER BLOG, MUST CLICK FOR BLOG LANDING PAGE | Comments Off on Kathy G’s Helpful Holiday Design Tips: Moss and Candles

Kathy G’s Helpful Holiday Design Tips: Moss and Candles

The holiday season brings chilly weather, warm clothes and bare plants. The question is – how do you translate that to indoor decor? The answer – moss and candles. Not only is moss the perfect color to represent the holidays, its also a very natural color that is reflective of the wintery state of nature. Candles, on the other hand, are warm and inviting. They also add a glimmer of sparkle to a room and convey sense of calm. The smell of candles can also help you set the mood for parties or for welcoming houseguests. Pairing the moss and candles will give your home or event a dynamic rustic, yet intimate feel! Moss can be incorporated in several different ways. The first is to use moss balls, which come in several different sizes. Moss balls look fabulous sitting on top of candelabras, as vase fillers and as accent pieces sitting in clusters on a buffet or table. Another way is to use moss blocks. Stacking moss blocks gives depth and dimension to a design. They are great to stack treats or party favors on top of or to give dimension to photographs, collectables or holiday decorations. A third way to incorporate moss is to use loose moss. When moss is broken up and scattered around it conveys simplistic, natural beauty. It can be used at the base of a centerpiece or scattered on a table. For a plated, seated dinner, seating assignment cards sit beautifully atop a moss-scattered table. To give the rustic feel of the moss a more elegant touch, add candles. The glow of candles creates a warm, inviting atmosphere. It also adds a gleam of holiday spirit! You can incorporate candles through small votives, hanging lanterns or thick...

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Chocolate Whoopie Pies with Buttercream Filling

Posted by on Dec 5, 2013 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Chocolate Whoopie Pies with Buttercream Filling

Chocolate Whoopie Pies with Buttercream Filling

Cookie Ingredients: 3/4 C. Unsweeted Coca Powder 3/4 C. All Purpose Flour 1/2 Tsp. BakingSoda 1/2 Tsp. Salt 3/4 C. Butter 1 C. Sugar 2 Eggs 1 Tsp. Vanilla Homemade Filling Ingredients: 8 Oz. Cream Cheese 1/2 C. Butter 1 lb. Powdered Sugar 1 Tsp. Vanilla Cookie Directions: Beat Coca, Flour, Baking Soda and Salt in a medium sized bowl. In a separate bowl, beat Butter and Sugar until fluffy. Beat in the Eggs and Vanilla. Add the Coca mixture and mix until combined. Using a tablespoon for sizing reference, scoop balls of dough onto a greased cookie sheet. Keep the dough balls about 2 inches apart from one another. Bake at 375 for 12-15 minutes or until the dough is puffy and set. Let cookies cool. Filling Directions: Beat Cream Cheese, Butter, Powdered Sugar and Vanilla until smooth. Use a piping bag or a butter knife to fill the cookies.   Ideas for pumping up your Whoopie Pies: – Dip your completed Whoopie Pies in melted semisweet chocolate. – Roll the edges of the Filling in Chopped Nuts or Pistachios, Chocolate Chips, Sprinkles or Crushed Peppermint. – Fill your Whoopie Pies with Marshmellow Fluff for a lighter filling or with a Chocolate Ganache for an even richer flavor.  ...

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Chocolate Roulade with Buttercream Filling

Posted by on Dec 5, 2013 in BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Chocolate Roulade with Buttercream Filling

Chocolate Roulade with Buttercream Filling

Yield = 1 whole, large sheet pan or 2 rolls  Roulade Ingredients: 21 Eggs, Separated 1 1/2 C. Sugar 3/4 C. All Purpose Flour 3/4 C. Cocoa A Pinch of Cream of Tartar 1 1/2 C. Sugar (for Egg Whites) Buttercream Ingredients: 3 C. Heavy Cream 1 C. Sugar 1 Tsp. Vanilla Directions: 1. Separate Egg Yolks from Whites. 2. Beat Egg Yolks with Sugar until they are fluffy and golden. 3. Sift the All Purpose Flour and Cocoa together. Then add it to Yolks. 4. Beat the Egg Whites and gradually add 1-1/2 cups Sugar with a pinch of Cream of Tartar. Continue beating until stiff. 5. Gently fold Egg Whites into Chocolate mixture. 6. Spread mixture on a sprayed and lined sheet pan. 7. Bake at 350 degrees for  15-20 minutes. Let it cool. 8. Cut whole sheet in half. 9. Dust a clean surface with Coca powder. 10. Flip half of the sheet cake onto the coca powdered surface. 11. Beat the Heavy Cream with Sugar and Vanilla until stiff. 12. Spread the Buttercream over the cooled cake. 13. Roll it up and put in freezer. 14. Repeat steps 9 – 13 with the other half of the cooled sheet cake. 15. After the rolls are chilled, cut it into serving sized...

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