SAVORY
the BEST thanksgiving leftover sandwich
November 26, 2021
Now that Thanksgiving is over, the focus turns to those leftovers! Put those leftovers to good use and make this delicious and festive, leftover Thanksgiving turkey sandwich with cranberry sauce.
Keep it simple!
2 slices of your choice of bread
1 tablespoon mayonnaise
1 slice of cheese (try Swiss cheese or provolone cheese)
½ cup leftover roasted turkey, sliced or shredded
2 tablespoons leftover cranberry sauce
¼ cup salad greens or lettuce
2 tablespoons butter, unsalted
I hope you enjoy this recipe! If you decide to recreate this Thanksgiving Leftover Sandwich, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dishes!
​
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Baking!
xoxo, Katherine
mini pumpkin pies
November 19, 2021
These small batch mini pumpkin pies with a flaky crust, delicious pumpkin pie filling, and cinnamon whipped cream are the perfect bite for Thanksgiving!
​
I hope you enjoy this recipe! If you decide to recreate this Mini Pumpkin Pie recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dishes!
​
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Baking!
xoxo, Katherine
INGREDIENTS:
1 (9-inch) pie crust (125 grams), homemade or store-bought
½ cup pumpkin puree (125 grams)
¼ cup condensed milk
¼ cup brown sugar
1 teaspoon pumpkin spice blend
¼ teaspoon salt
1 egg
whipped cream (optional, for topping)
INSTRUCTIONS:
Preheat oven at 375 F.
In a large mixing bowl, whisk together pumpkin puree, condensed milk, brown sugar, pumpkin spice, and salt. Add in egg and whisk into smooth and even mixture. Set aside.
​
Roll the pie dough into a large circle approximately â…›-inch thick. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles. Use any scrap pieces of pie crust to cut out small pieces for garnish on top.
​
Gently press each pie dough circle into each cavity of a standard 12-cup muffin pan and snuggly fit it in. It will cover up to half of the height of each cavity (it will not completely come up to the top). You will fill 9 cavities. Do not over stretch the pie crust to maintain even thickness. Then, use a fork to pleat the edges of the crust.
​
Add about 1.5 tablespoons of pumpkin filling into each pie crust, filling it about ¾ of the way up to the top of the crust. Do not overfill as the filling will expand during baking. If you have small shapes that you cut out from the scraps, you can place them on top.
​
Transfer the muffin pan into the preheated oven and bake for 20 minutes until the crust is lightly golden brown and the pumpkin filling is set. Remove the muffin pan from the oven and let it rest at room temperature for at least 20 minutes. The pumpkin filling might crack from the temperature drop. To avoid this, you can turn off the oven and leave the muffin pan inside for another 30 minutes to let the pies cool off slowly and avoid cracking.
​
Serve the mini pumpkin pies warm or cold. Gently remove the mini pumpkin pies from the cavities and top with whipping cream and a sprinkle of pumpkin spice blend or cinnamon.
revive superfoods smoothie
October 10, 2021
I've recently partnered with Revive Superfoods and I'm obsessed! They have incredible smoothies, overnight oats and soups! My favorite flavors are Morning Mocha, Strawberry Zen and of course Pineapple Mango! I highly recommend checking out this dairy free, gluten free & plant based brand!
​
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Baking!
xoxo, Katherine
butternut squash soup
October 3, 2021
I love soup! I can soup in the winter and summer! This Butternut Squash Soup recipe is so good and perfect way to start October and the fall season!
​
I hope you enjoy this recipe! If you decide to recreate this Butternut Squash Soup recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dishes!
​
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Baking!
xoxo, Katherine
INGREDIENTS:
2 lb whole butternut squash
extra virgin olive oil
kosher salt
freshly grond black pepper
2 tablespoons (30 g) unsalted butter
1 tablespoon (15 mL) extra virgin olive oil
1 large leek, white and light green parts only diced (roughly 2 cups)
2 cloves garlic chopped
2 teaspoons finely chopped fresh sage leaves
1 quart (4 cups) low-sodium chicken broth
​
INSTRUCTIONS:
Preheat the oven to 425°F (220°C). Trim the ends of the squash - so that it can stand flat on your cutting board - and carefully slice lengthwise in half. Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, season with salt and pepper, and place cut-side down on a half sheet pan. Roast for 45 to 55 minutes, or until very tender and caramelized. Let cool slightly, then scoop out the flesh (discarding the skin). Set aside for later.
​
Meanwhile, combine the butter and olive oil in a large soup pot and place over low heat. Once lightly bubbling, add the leeks and a generous pinch of salt and pepper. Cook, stirring occasionally, until the leeks are very soft, about 10 to 12 minutes. Add a splash of water if necessary so that the leeks do not gain color.
​
Add the garlic and sage to the pot and cook for an additional minute, stirring frequently, or until fragrant. Add the reserved roasted butternut squash and chicken broth, and bring to a simmer. Simmer for 10 to 15 minutes, or until the flavors have melded together. Remove from the heat.
​
Using an immersion blender (or transfer the soup to a high-powered blender, then transfer back to the pot), blend the soup directly in the pot until very smooth and creamy. Season to taste with salt and pepper.
Serve and garnish with fried sage leaves, creme fraiche, and roasted pumpkin seeds.
the best carrot cake
April 4, 2021
Happy Easter Sunday! I love Carrot Cake, it's one of my favorites!! With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best!
Tip: Use brown sugar and toasted pecans for deeper flavor.
​
I hope you enjoy this recipe! If you decide to recreate this Carrot Cake recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your sweet treats!
​
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Baking!
xoxo, Katherine
INGREDIENTS: CAKE
2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional. )
1 and 1/2 cups (300g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)
4 large eggs
3/4 cup (133g) smooth unsweetened applesauce
1 teaspoon pure vanilla extract
2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (260g) grated carrots (about 4 large)
​
INGREDIENTS: CREAM CHEESE FROSTING
16 ounces (450g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
4 and 1/2 cups (540g) confectioners’ sugar
1 Tablespoon (15ml) heavy cream or milk
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste
INSTRUCTIONS:
Make the Cake
Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the Frosting
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
Assemble & Frost
First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
mini egg bites
April 24, 2021
I'm a big breakfast lover and these Mini Egg Bites are so easy and so good! Only 50 calories per muffin, LOADED with vegetables, and can be made in advance!
​
I hope you enjoy this recipe! If you decide to recreate these Mini Egg Bites recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your healthy breakfast!
​
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Baking!
xoxo, Katherine
INGREDIENTS:
1 tablespoon olive oil
1 cup red pepper measured after chopping
1 cup green pepper measured after chopping
1 cup yellow onion measured after chopping
2 cups baby spinach - roughly chopped measured/packed before chopping
1 cup mushrooms measured before chopping
2 cloves garlic minced
salt to taste
4 whole eggs
4 egg whites
hot sauce optional for drizzling on top!
INSTRUCTIONS:
Preheat oven to 350 degrees F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion.
Sauté 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies.
Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!​
thanksgiving stuffing muffins
November 17, 2020
I love stuffing, it's my favorite side dish at Thanksgiving!
Plus, my mom makes the best homemade stuffing of alllll time!
Here's a muffin version!
​
I hope you enjoy this recipe! If you decide to recreate this Thanksgiving Stuffing Muffin recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your savory dishes!
​
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Cooking!
xoxo, Katherine
INGREDIENTS:
1lb any-preferred bread, such as Italian or French
3/4cup chopped walnuts (optional)
8tablespoons (one stick) butter
1medium-sized apple, pared, cored and diced (optional)
1cup chopped celery, (3 to 4 ribs)
2eggs, beaten
1 1/2to 1 3/4 cup low sodium chicken or vegetable broth
1teaspoon dried sage
2teaspoons dried thyme
1/2teaspoon sea salt
Pepper to taste
​
INSTRUCTIONS:
Preheat the oven to 350° F. Cut the bread into 1-inch cubes. Spread the bread cubes on two baking trays lined with parchment paper. Place on two trays in the oven and bake for 10 minutes
​
Stir the bread a bit, add the walnuts (if using) to one of the trays, switch the trays and bake for an additional 7 to 8 minutes, or until the bread is nicely dried. Let the bread cool for 10 minutes.
Meanwhile, melt the butter in a skillet over medium heat. Add the apples (if using) and celery and cook until they start to soften, about 5 minutes. Remove from heat and let cool about 10 minutes.
In a large bowl, place the bread, apple and celery mixture, eggs, chicken or vegetable broth, sage, thyme, salt and pepper. Mix well.
Line a cupcake tray with paper liners. Divide the stuffing into each cup. Pack the stuffing and round the tops with your palms.
Bake until the top is nicely golden, 30 to 35 minutes. Let cool for 10 minutes before removing from the pan.
hearty chicken soup
September 24, 2020
It's officially fall! I'm so ready colorful leaves, crisp air, PSL's and of course hearty homemade soups! Soup is my favorite, I could have it all year!! This recipe is so easy and so healthy! The only way to make this soup better is with a side of crusty bread, which I highly recommend doing.
I hope you enjoy this recipe! If you decide to recreate this Hearty Chicken Soup Recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dish!
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Cooking!
xoxo, Katherine
INGREDIENTS:
6 cups low sodium chicken stock
​2 tablespoons butter
2 tablespoons extra virgin olive oil
2 onions, chopped
4 carrots, chopped
​2 parsnips, chopped
2 ribs celery, chopped
2 leeks, chopped
8 peppercorns
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
2-3 pounds bone-in chicken breasts or thighs
salt & black pepper
juice + zest of 1 lemon
3/4 cup dry farro
1/2 cup fresh cilantro and or mixed herbs
INSTRUCTIONS:
In the bowl of your crockpot, combine the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours.
About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.
Divide the soup among bowls and top with herbs. Serve with a hunk of bread.
baked cinnamon apple chips
September 5, 2020
With fall right around the corner, these Baked Cinnamon Apple Chips are so good! Sweet, crispy and super easy to make! Only 3 ingredients!
I hope you enjoy this recipe! If you decide to recreate these Baked Cinnamon Apple Chips , tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your sweet treats!
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Cooking!
xoxo, Katherine
slice
Preheat oven to 225º F and line two baking sheets with parchment paper. Slice apples and then lay out on top of baking sheets (make sure they don’t touch).
​
mix
Mix together the sugar and cinnamon in a small bowl. Sprinkle the mixture over the tops of the apples. If using maple syrup, simply brush the tops.
​
bake
Place both baking sheets in the prepared oven and bake for 1 1/2 hours. Flip apples over and continue baking for 1 more hour, until the apples are crispy.
