KATHY'S HALLOWEEN PARTY DRINK

I JUST CAME UP WIH THIS WHILE STANDING AT THE DRINKS TABLE. IT TASTES EXACTLY LIKE BUTTERPECAN ICE CREAM.

KATHY'S BUTTER PECAN DREAM
1 SHOT MALIBU COCONUT RUM
1 SHOT BUTTER SHOTS
1/2 CAN SPRITE OR 7-UP
ICE

ITS FANTASTIC!

KATHY'S STRAWBERRY ROSE

1 SHOT TEQUILA ROSE
1 SHOT BUTTERSHOTS
1/2 CAN SPRITE OR 7 UP
ICE

VERY GOOD!

HALLOWEEN PARTY 2009

AND THE WINNER IS.........

Today was my drawing for The Garden Cat Cottage Giveaway...

 The Lucky winner is Gloria From Blue Sage Press . Check out Gloria's wonderful site.
BlueSagePress.Com


I am so excited this is my 200th post. It went by so quickly. So in celebration I am doing my first ever giveaway. I am giving away a hardback copy of "Puttin on the G.R.I.T.S A Guide to Southern Entertaining". Enter to win by posting a comment at the end of this post. I will draw a winner on Oct.30.

From the heartfelt love in Grandma’s dumplings at a family gathering to the stomping good fun at a hoedown, Puttin’ on the Grits teaches us how to be a gracious, warm,and entertaining host—the Southern way. Whether you’re organizing the pot luck for a last-minute Super Bowl party, planning a Thanksgiving family feast, or just need an excuse to get together with your girlfriends, Puttin’ on the Grits has tips and ideas to help with everything from the grocery list and decorating tips, to getting that stubborn last guest out the door with a smile. Whether popping a cork or cracking open a six-pack, every hostess can now be the belle of the ball

KATHY'S TIPSY CAKES $25-HOLIDAY LIQUORE CAKES

TIPSY CAKES

FOR THE HOLIDAYS ...

ORDER NOW!!!!!

CALL KATHY AT 935-5026

EACH CAKE IS ONLY MADE WHEN ORDERED ,

THEY NEED A GOOD DAY TO SOAK IN THE LIQUORE

SO PLEASE ORDER 48 HOURS IN ADVANCE.

APPLEJACK BRANDY CAKE

THIS IS A SUPER MOIST AND RICH CAKE

ITS MADE WITH APPLEJACK BRANDY , VANILLA

PEAK SEASON WASHINGTON APPLES, RAISINS

AND TOPPED WITH TOASTED WALNUTS

AND GLAZED WITH A SUGARY RUM SAUCE

$25

RUM EGGNOG CAKE

THIS IS A LUCIOUS CAKE MADE WITH PUDDING,

REAL EGGNOG, A GENEROUS HELPING

OF RUM AND GARNISHED WITH NUTMEG & GINGER.

$25

CHOCOLATE RUM EGGNOG CAKE

THIS IS FANTASTIC , THE BLEND OF FLAVORS

IS ABSOLUTE HEAVEN.

MADE WITH HERSHEYS CHOCOLATE, VANILLA,

BUTTER REAL EGGNOG,NUTMEG AND GINGER

BACARDI RUM AND PUDDING.

GLAZED IN A BUTTERY RUM SAUCE

$25

LUSCIOUS LEMON VODKA CAKE

THIS CAKE IS LOADED WITH LEMON FLAVOR.

MADE WITH LEMON PUDDING,

LEMON ZEST AND LEMON VODKA

AND GARNISHED WITH COCONUT.

SOAKED IN LEMONCELLO

$25

LEMON WHISKEY WALNUT CAKE

THIS CAKE IS MADE WITH PUDDING SO ITS

INCREDIBLY MOIST A GENEROUS

AMOUNT OF WHISKEY, LEMON ZEST AND WALNUTS.

GLAZED IN A BUTTERY WHISKEY SAUCE

$25

TORTUGA RUM CAKE

THIS GOLDEN PUDDING CAKE IS RICH AND BUTTERY

MADE WITH A WONDERUL GOLDEN RUM,

VANILLA AND WALNUTS

GLAZED IN A BUTTERY RUM SAUCE

$25

AMARETTO PISTACHIO CAKE

DIVINE CAKE MADE WITH A PISTACHIO, ORANGE ZEST,

VODKA AND LUSCIOUS AMARETTO

GLAZED WITH A BUTTERY ORANGE AMARETTO SAUCE

$25

CAKES CAN BE SHIPPED ANYWHERE IN THE CONTINENTAL UNITED STATES FOR $12.95

LOCAL DELIVERY $5.00

*FREE IF MORE THAN 2 CAKES ARE ORDERED

CAKES ARE ALSO AVAILABLE FOR PICK UP

RUSSIAN FRIENDSHIP TEA

Russian Friendship Tea
2 cups instant orange drink (like Tang)

1/2 cup sweetened iced tea mix powder

1 envelope sweetened lemonade mix

1 teaspoon cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground cloves
Combine all ingredients well and store in an airtight container. To use, fill a mug with boiling water and stir in 2-3 teaspoons of mix, to taste.

PUMPKIN RISOTTO RECIPE

Pumpkin Risotto
For the pumpkin risotto

570ml/1 pint vegetable or chicken stock

1 small onion, chopped

12 fresh sage leaves, chopped finely

2 tbsp olive oil

6oz arborio (risotto) rice

250g/9oz pumpkin or butternut squash, diced small

50g/2oz butter

salt and freshly ground black pepper

For the crispy sage

12-16 fresh sage leaves

2 tbsp sunflower oil

For serving

piece fresh parmesan, or vegetarian

parmesan-style grating cheese
Method
1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
4. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.
5. Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.

Bread Pudding Pumpkin Recipe

Bread Pudding Pumpkin Recipe

Ingredients

2 medium pie pumpkins (about 3 pounds each)
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon ground nutmeg
6 cups cubed crustless day-old bread
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins
Directions
Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells.
Place on a greased 15-in. x 10-in. x 1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Yield: 6-8 servings.