RECIPES

Heart Warming Butternut Squash Soup

Posted by on Jan 6, 2015 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, RECIPES BLOG | 0 comments

Heart Warming Butternut Squash Soup

INGREDIENTS 12-BUTTERNUT SQUASH, ROASTED, SPLIT, SCOOPED/SEEDED 6-YELLOW ONION, THINLY SLICED 4-APPLES, PEELED, CORED, AND CHOPPED 1 ½ T-GROUND NUTMEG 1 T-GROUND ALLSPICE ½ T-BLACK PEPPER 2 Quarts-CHICKEN STOCK 1 to 2 C-BACON FAT 2 T-RED WINE VINEGAR Garnish with either Croutons, Bacon Bits, or Sage Directions Pre-heat oven to 350 degrees F. Roast Squash until Tender for about 45 mins. In a Large Saucepan Saute Onions in Bacon Fat until Translucent. Add Squash, Apples, Spices, & Chicken Stock, Cover and Simmer for 10-15 mins. Add to Blender and Puree until it is a Smooth Consistency Season with Salt, Pepper & Tabasco to taste, mix in the Red Wine Vinegar. Garnish with either Croutons, Bacon Bits, or Sage. ENJOY!  ...

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Pumpkin Roulade with Cream Cheese Frosting

Posted by on Oct 9, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, RECIPES BLOG | Comments Off on Pumpkin Roulade with Cream Cheese Frosting

Pumpkin Roulade with Cream Cheese Frosting

YIELD = 1 log 12 slices INGREDIENTS           Sugar 1 cp. Flour ¾ cp. Baking powder  1 tsp. Cinnamon  1 tsp. Ginger ½ tsp. Cloves  ¼ tsp. Salt pinch Eggs 3 Can pumpkin  2/3 cp.   DIRECTIONS: Preheat oven to 350 degrees. Line pan with parchment and spray. Mix first 7 ingredients in bowl. Mix eggs with pumpkin and add to dry. Pour in prepare pan spread evenly and bake till tooth pick comes out clean about 15 mins. Lay kitchen towel down sprinkle powder sugar over towel. While cake is still hot roll up in the towel and allow to cool. Once cool fill with icing and cover with icing.   ICING: 8 oz. Cream cheese 1 cp. powder sugar 2 Tbls. Butter soften 1 tsp. Vanilla ½ finely chopped...

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Spooky Ooky Goblin’s Graveyard Cupcakes

Posted by on Oct 1, 2014 in BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Spooky Ooky Goblin’s Graveyard Cupcakes

Spooky Ooky Goblin’s Graveyard Cupcakes

Cupcake Ingredients: 1 C. Coca Cola 1/2 C. Butter 1/2 C. Vegetable Oil 1/4 C. Powdered Sugar 22 Large Marshmallows 2 C. All Purpose Flour 2 C. Sugar 1 tsp. Baking Soda 1 tsp. Vanilla 1 C. Buttermilk 2 Large Eggs   Frosting Ingredients: 1/4 C. Powdered Cocoa 6 Tbs. Coca Cola 1/2 C. Butter 3 and 3/4 C. Powdered Sugar (one 1 lb box) 1 tsp. Vanilla 1 box of Oreos 1 bag of Gummy Worms   Cupcake Directions: Preheat the over to 325 degrees. Line cupcakes with black or brown metallic cupcake liners. In a saucepan, mix Coca Cola, Butter, Vegetable Oil and Cocoa. Bring the ingredients to a boil. Remove from heat and add Marshmallows. Let the Marshmallows melt into the batter. Stir well. In a large bowl, mix Flour, Sugar and Baking Soda. Add Buttermilk, Eggs and Vanilla. Mix well. Combine the contents from the saucepan with the contents from the large bowl. Mix well. Spoon batter into the cupcake liners. Bake at 325 degrees for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool Cupcakes completely before icing them.   Frosting Directions: In a medium saucepan, mix together Cocoa Cola and Butter. Heat over medium heat until Butter is melted, then bring contents to a boil. Remove from heat and add Powdered Sugar and Vanilla. Stir until smooth. Let Frosting cool completely. After the Frosting is cool, ice the Cupcakes. On a clean surface, crush Oreos with a rolling pin. Sprinkle Oreo crumbs on top of the Frosting. Garnish each cupcake with a Gummy Worm. Enjoy your SpOoKy OoKy Goblin’s Graveyard Cupcakes!...

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Fruity Fleshy Lady Fingers

Posted by on Oct 1, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Fruity Fleshy Lady Fingers

Fruity Fleshy Lady Fingers

Ingredients: 16 Almond Halves 2 Eggs 1/4 t. Almond Extract 1/2 t. Vanilla Extract 1/2 C. Butter (room temperature) 1/2 C. Powdered Sugar 6 Tbs. White Sugar 1/4 t. Salt 1 3/4 C. Four 1 t. Baking Powder 1/4 C. Cherry or Raspberry Pie Filling   Directions: 1. Separate one Egg. 2. Beat Butter, Sugar, 1 Egg, additional Egg Yolk, Almond and Vanilla Extract. 3. Once creamed, add Flour, Baking Powder and Salt. 4. Preheat the oven to 325 degrees. 5. Wrap dough in waxed paper and chill in the refrigerator for about half an hour. 6. Once dough has been chilled, break the dough into two parts. Work with half and put the other half back in the refrigerator. 7. Place the dough onto a lightly floured surface. Form the dough into about 8 finger-like shapes (less than about 1 in. wide). 8. Use a sharp utensil to draw knuckles and mold the dough until the fingers are eerily life-like. 9. Place an Almond Half on top to look like a finger nail. To really make it look creepy and crawly, try lightly brushing the Almond Half with Chocolate or Red Food Coloring to make it appear even more haunting. 10. Gently brush the fingers with Egg White and bake on a greased cookie sheet for about 15 minutes or until golden brown. 11. Repeat steps 6-10 for the second half of the Lady Finger dough. 12. When all of your Lady Fingers are baked to perfection, use Cherry or Raspberry Pie Filling to make the fingers appear to ooze blood.  ...

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Cackling Candied Apples

Posted by on Oct 1, 2014 in BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Cackling Candied Apples

Cackling Candied Apples

Ingredients: Apples Sticks 2 C. Sugar 1 C. Corn Syrup 1 1/2 C. Water 8 Drops of Red Food Coloring Directions: Place sticks in apple, set aside. Combine first 3 ingredients over med-high heat and cook to 300-310 degrees without stirring. Stir in red coloring. Dip apples and allow to set. ...

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Kathy’s Kickin Bloody Mary

Posted by on Jul 2, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, RECIPES BLOG | Comments Off on Kathy’s Kickin Bloody Mary

Kathy’s Kickin Bloody Mary

Ingredients 1 Lemon wedge 2 oz Premium Vodka 4 oz Tomato juice 2 tsp Freshly Grated Horseradish 2 dashes Worcestershire sauce 1 pinch Celery salt 1 pinch Ground black pepper 1/2 teaspoon TABASCO Directions Combine all ingrediants into a shaker or mixing glass. Mix/Shake for about one minute and Strain into an ice-filled highball glass or Pint Glass.  Add Garnishes Garnish: Celary Stalk, Pickled Okra, Lemon Wedge, & Green...

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Kathy G’s “Naked” Strawberry Lemon Cake

Posted by on May 8, 2014 in BLOG, KATHY G'S RECIPE INDEX, RECIPES BLOG | Comments Off on Kathy G’s “Naked” Strawberry Lemon Cake

Kathy G’s “Naked” Strawberry Lemon Cake

Kathy G’s “Naked” Strawberry Lemon Cake Recipe Cake : 1 cup butter softened 2 cups granulated sugar 4 large eggs, separated 3 cups cake flower 1 tablespoon baking powder 1/8 teaspoon table salt 1 cup milk 1 tablespoon lemon zest 1 tablespoon lemon juice Shortening Pink/Red food coloring 3 cups sliced strawberries (for filling) Whip Cream (for topping) Directions 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. 2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice. 3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans. 4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Lemon Curd Filling 12 oz Lemon juice 8 Lemons, zested 8 Eggs 3 cups Sugar 1 ½ cups Butter Pinch of Salt DIRECTIONS: Combine all in heavy saucepan and heat on low until thickened, stirring constantly.  Strain and chill. Cake Assembly: Place one layer on serving platter and spread Lemon Curd Filling all the way to the edge.  Layer strawberry slices over filling, leaving tips sticking out around the edge.  Repeat the layering process, top with whip cream and strawberry slices for...

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Lemon Buttermilk Tart

Posted by on Apr 25, 2014 in KATHY G'S RECIPE INDEX, RECIPES BLOG | Comments Off on Lemon Buttermilk Tart

Lemon Buttermilk Tart

INGREDIENTS: EGGS 8 SUGAR 2 2/3 CUPS BUTTERMILK 8 T CORNMEAL 4 T LEMON JUICE 6 T PINCH OF SALT ZEST OF 2 LEMON NUTMEG DIRECTIONS: Preheat oven to 450 F ( 400 F convection) Beat eggs lightly and add sugar Stir in salt, buttermilk, cornmeal, and butter until smooth Add lemon zest and juice Fill 1 10” tart shell (partially baked) or 2 9” pie shell Grate a little bit of nutmeg over top of filling Place tart or pies in oven (on a sheet pan) IMMEDIATELY reduce over temp to 325 F (275 F convection) and bake until custard is just set in center Do not allow filling to puff (about 35 minutes, less in convection oven)...

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Chocolate Cupcake Brownies

Posted by on Mar 10, 2014 in BLOG, CATERING BLOG, Catering Gallery, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Chocolate Cupcake Brownies

Chocolate Cupcake Brownies

Ingredients:  2 Sticks of Margarine or Butter 4 Squares of Semi Sweet Chocolate 1 C. Flour 1 ¾ C. Sugar 4 Eggs ½ C. Nuts ½ tsp. Vanilla Directions: Preheat oven to 325 degrees. Melt margarine or butter and chocolate squares in a skillet on the stove. In a large bowl, add other ingredients. Mix in the butter and chocolate mixture. Evenly distribute the batter in a greased muffin pan. Bake for 30 minutes at 325...

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Coq Au Vin

Posted by on Mar 3, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Coq Au Vin

Coq Au Vin

Ingredients:    3 Slices of Lean Bacon 3 Tbs. Butter 3 Small Onions 2 Large Carrots 6 New Potatoes ½ tsp. Salt ½ tsp. Pepper 1 Tbs. Olive Oil 2 ½ – 3 lbs. Chicken 3 Tbs. AP Flour ¼ C. Brandy 1 C. Dry White Wine or Vermouth 1 Tbs. Tomato Paste ¼ tsp. Thyme 1 Bay Leaf 1 Clove of Garlic, minced Portobello Mushrooms (optional) Directions: Preheat the oven to 350 degrees. Simmer 3 slices of lean bacon in a quart of water for 10 min. Drain on a paper towel.  In skillet, sauté the bacon pieces in 2 Tbs. of butter, until it is lightly browned. Pour bacon into a baking pan or Dutch oven.  Cut onions, carrots, potatoes and mushrooms (optional) into chunks.  In the same skillet, brown the onions, carrots, potatoes and mushrooms (optional). Place in a baking pan. Season chicken with salt and pepper. Add 1 Tbs. butter and olive oil to skillet, brown chicken pieces, skin side down first, then place in baking pan. Add flour to skillet with fat stirring until brown, add more oil if needed.  Add Brandy. Flame brandy (optional). Stir until flame subsides. Add dry white wine or vermouth, tomato paste, thyme, bay leaf and garlic. Pour this mixture over the chicken in baking pan. Add chicken stock if needed for more liquid. Cover tightly. Bake at 350 degrees for 45 minutes. Chicken breasts on bone will take only 30 minutes to...

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