Kats’ Kitchen

Butternut Squash Bread October 14, 2014

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Have you ever eaten Butternut Squash Bread?  Very similar to pumpkin bread, except instead of using pumpkin, you use butternut squash.  You could probably take any pumpkin bread recipe and turn it into butternut squash bread.  It’s good!  The extra step of making the squash into a puree does add a bit of time, but it’s totally worth it.  If you’re looking for something new to make this fall, try making some Butternut Squash Bread, I don’t think you’ll be disappointed!


Here’s the recipe I used (I omitted 1 cup of sugar from the original recipe, 4 cups of sugar in the original recipes just seemed like an excessive amount BUT I’m sure would have made the bread a bit more delicious using the 4.)

Butternut Squash Bread

3 cups pureed butternut squash*

1 1/2 cups vegetable oil

3 cups white sugar

6 eggs

4 3/4 cup AP flour

1 1/2 tsp each of:  baking powder, baking soda, salt, ground cinnamon, gr nutmeg & gr cloves

walnuts/pecans (optional

Preheat to 350.  Grease 3 – 9×5 loaf pans or 2 pans and 12 cup muffin tin or whatever you desire to fit the batter in.

Mix together puree through eggs.  Add in the dry ingredients & nuts, if using, mixing until everything is just incorporated.

Bake the bread 40-50 minutes or until toothpick comes out clean.  (Muffins or smaller loafs will take less time)

Smells delicious and tastes even butter just from the oven!

*Cut squash in half, remove seeds, bake cut side down in baking/roasting/sheet pan with about 1 cup water for 30 min at 350 or until it is fork tender.  Remove from oven, scrap out flesh and throw in kitchen aid/food processor/blender to puree, use 3 cups of the puree for the bread



Skillet Chocolate Chip Cookie and a Pinterest Dress April 23, 2014

Cookie-SkilletMake this TODAY.  I mean the cookie, not the dress, unless you have lots of time on your hand, than go ahead and make both, but this Skillet Chocolate Chip Cookie is a must.  Seriously, it’s only 7 in the morning, you still have time to serve it for breakfast, but don’t forget the ice cream.  Didn’t we used to have backwards day?  Today is a great day for that.  Start with dessert and end with your cup of coffee…although I think I will skip the coffee at 8 at night, then I won’t sleep, then the next day won’t be pretty.  My kids would not like me.  They don’t deserve that, so no coffee for me that late at night.  Or maybe you are reading this at 7 at night….you STILL have time :)  ANYWAY, where was I.  The Skillet Chocolate Chip Cookie is…awesome.  Just out of the oven with a scoop of vanilla ice cream.

Skillet Chocolate Chip Cookie

3/4 cup melted butter (I actually browned my butter b/c I recently read about putting browned butter in baked goods.  If you don’t know how to brown better Our Best Bites just posted about it so head over there to learn how!  It’s really not that hard, you just gotta keep an eye on it)

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 yolk

2 cups flourDress-2

3/4 tsp baking soda

1 tsp kosher salt (I used course kosher salt and I will use maybe 1/2-3/4 tsp next time.  I actually do really enjoy the subtle salty taste on my tongue but without the ice cream I think it would be a bit much or I would just stick with regular salt.)

2 tsp vanilla

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350°.

In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.

Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.

Stir in flour, baking soda and salt until incorporated.

Fold in chocolate chips.

Spread evenly in a 10″ cast iron skillet. (I used a 9 inch)

Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.

Let cool 10 minutes on wire rack and scoop onto plates or bowls.

Serve with vanilla ice cream.

Recipe from Cookie & Cups

Now for the dress.  Super cute, not too hard.  Creating my own pattern was a bit difficult, but I figured it out.  The only thing I would change next time would to make the bottom portion of the dress wider.  The tutorial came from The Ribbon Retreat Blog. Fabric is from JoAnn Fabrics. :)


Some Cookies and a Sewing Project April 8, 2014

Filed under: Uncategorized — stacielk @ 7:00 am
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Dress-picI made some cookies yesterday.  Frosted Toffee Cookies.  There is a glaze AND a topping on these cookies.  I decided to leave off the chocolate topping and sprinkled on the toffee bits right after I poured on the glaze, it cools and dries up quick!  You can find the recipe here.  (I would also use 1/2 the glaze recipe next time, I had quite a bit leftover)  They are a little more work than your chocolate chip cookie, but if you like toffee, you will love them!

Another project I have been working on is a dress for my daughter.  Sewing of course, not baking.  :)  Sewing was a huge hobby of mine when I was younger, grade school, high school mainly.  I haven’t sewn much since getting married, a couple things here and there, but now I’m really getting into it, when I find the time that is.  I figured it is ok I post about my sewing project on Kats’ Kitchen since my sewing machine IS sitting on my kitchen table, and has been for the last month (I need to apologize to my husband for the eye sore – although it’s better now that I sewed a nice cover for it :)

Pattern used:  New Look SO524




One Skillet Chicken Pot Pie February 11, 2014

Filed under: Chicken,Main Dishes,Uncategorized — stacielk @ 7:00 am
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I posted a Chicken Pot Pie recipe here a while back and have made that recipe a number of times.  The pot pie mixture is delicious and creamy with a wonderful crust over the top.  I stick with that recipe for your traditional pot pie, but when I saw this recipe, I loved the idea of the cheesy biscuits covering the warm chicken/veggie pie mixture.  It did not disappoint!  I will be sticking with these two recipes when craving a pot pie.chicken-pot-puie

One Skillet Chicken Pot Pie (serves 6)

3 Tbsp unsalted butter

1 lb boneless skinless chicken breast, cut into bite size pieces

½ tsp black pepper

½ tsp kosher salt

¼ cup all-purpose flour

3 cups chicken stock

2 cups frozen vegetables, (corn, peas and carrots)

3 oz fresh Parmesan cheese, grated

1 tsp dried parsley

Cheesy Drop Biscuits:

2 cups all-purpose flour

2 oz fresh Parmesan cheese, grated

1 Tbsp baking powder

1 Tbsp granulated sugar

½ tsp kosher salt

½ cup unsalted butter, melted

1 cup whole milk

Preheat oven to 450°F.

Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.

Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.

Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.

Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.

Sprinkle with fresh parsley, serve and enjoy!

Recipe from Parade.com


Blueberry Cream Cheese Crisp November 5, 2013

Filed under: Uncategorized — stacielk @ 7:00 am

Blueberry-Cream-Cheese-CrisDid you get a chance to freeze some blueberries this summer?  Here is a great recipe to use some of those in, although I’m sure you could use frozen ones from the store and it would be almost as good.

This dessert was very good.  It’s like putting a blueberry crisp on top of a cheese cake.  I loved the combination of the cream cheese and crisp together.  Make it for Thanksgiving dessert or hold on to the recipe until the blueberries are ready to be picked next summer and make it then!

Blueberry Cream Cheese Crisp

Cream Cheese layer

8 ounces cream cheese, softened

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 large egg

1 teaspoon vanilla extract

1 pint blueberries (2 & 1/2 to 3 cups)

1/4 cup granulated sugar

1 tablespoon lemon juice

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold unsalted butter, cut into 1/2-inch pieces

1/3 to 1/2 cup chopped pecans

For the cream cheese layer, preheat oven to 325.  Grease 8×8 inch pan (or one around that size).

Beat cream cheese, sugar, and flour until well-blended and smooth.  Add egg and vanilla and mix until combined.  Spread mixture evenly into the bottom of prepared pan.  Bake 15 minutes, or until just set.  Set pan aside while you prepare the topping.

For the topping, increase the oven to 375.

Place blueberries in a medium bowl.  Add granulated sugar and lemon juice, and toss to coat.  Set aside.

In a separate bowl, mix flour, brown sugar and cinnamon.  Add butter and mix with a pastry blender or fork until combined.  Dough will be crumbly.  Add pecans and toss to mix.

Pour blueberry mixture over cream cheese layer.  Sprinkle crumb mixture evenly over blueberries.

Bake 22 to 25 minutes, or until the top is lightly browned and the blueberries are bubbly.

Recipe from Bake or Break


Old Fashion Sour Cream Doughnuts August 13, 2013

Filed under: Uncategorized — stacielk @ 7:00 am

DoughnutsThese doughnuts are just like those sour cream doughnuts you purchase at your local bakery…or dunkin donuts, only better, because you can eat them almost immediatly after they are fried!  Loved them!  Very filling, freezing leftovers, hoping they are just as good when I unthaw them!

Old Fashion Sour Cream Doughnuts


2 1/4 cup cake flour (I used 1 3/4 C All Purpose Flour + 4 T Cornstarch as a substitution)

1 1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup sugar

2 tablespoons butter flavored shortening

2 large egg yolks

1/2 cup sour cream

Canola oil, for frying


1 3/4 cup powdered sugar

3/4 teaspoon corn syrup

1/8 teaspoon salt

1/4 teaspoon vanilla extract

1 1/4 fluid ounces hot water

In a bowl, sift cake flour, baking powder, salt and nutmeg.

Beat shortening and sugar together until sandy with electric mixer. Add the egg yolks and mix until light and thick.  Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour, scraping the sides of the bowl down as necessary.

Spoon it into a clean bowl, cover with plastic wrap and chill for 1 hour, or refrigerate overnight.

On a floured surface, roll out the chilled dough to about 1/2-3/4 inch thick. Use a donut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking and rolling/pressing remaining dough out as needed.

Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Heat to 325 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2-4 minutes, but watch to make sure they don’t burn.

Let drain on a paper bag to soak up the excess grease.  Mix glaze ingredients together until smooth and drizzle on cooled doughnuts.  If possible, let set for 20 minutes until glaze is set.  ENJOY!

Recipe from Completely Delicious originally adopted from Hand Forged Doughnuts


Her-Stuffed Zucchini August 6, 2013

Filed under: Uncategorized — stacielk @ 7:00 am


Here is a great recipe to try with all those zucchini’s that are growing in gardens this Summer.  I really enjoyed this dish, it is a good side dish to anything you throw on your grill…or even in your oven!   Adding sausage to the mix would make it a great ‘lighter’ super/lunch.  Enjoy!

The picture is the zucchini before-baked/  After baked it is all nice a toasty brown on top.

Herb-Stuffed Zucchini

2 medium zucchini, split in half lengthwise and seeds scooped out

1/3 cup panko breadcrumbs

1 tomato, chopped

1/4 cup mixed parsley and dill, chopped

2 T walnuts, chopped

1 garlic clove, minced

2 T olive oil

salt & pepper to taste

Combine all ingredients together except the zucchini.  Lay split and scooped zucchini on a short-rimmed baking pan.  Spoon the combined mixture into the zucchini and drizzle with olive oil.  Bake at 425 for 25 to 30 minutes.

Recipe from Rachael Ray Magazine