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Kathy G’s Recipe Index | Kathy G & Company

KATHY G’S RECIPE INDEX

Summer Fruit Smoothies

Posted on Jul 17, 2015 in KATHY G'S RECIPE INDEX

Summer Fruit Smoothies

Green Tea, Blueberry & Banana 2 Fresh Bananas 1 cup Frozen or Fresh Blueberries 1 cup Green Tea (sweetened) 1 Tbs Plain Greek Yogurt 1/4 Cup Honey Fill with ice & blend well until smooth Strawberry Peach Smoothie 1 Cup Frozen or Fresh Peaches 1 1/2 Cup Fresh Sliced Strawberries 1 Tbs Plain Greek Yogurt 1/3 Cup Honey 1/4 Cup Milk Fill with ice & blend well until...

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Heart Warming Butternut Squash Soup

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

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 on Oct 9, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, RECIPES BLOG

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 on Oct 1, 2014 in BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

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 on Oct 1, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

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 on Oct 1, 2014 in BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

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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