Katy's Homestyle Bakery & More, LLC

06/04/2026

Do yourself a favor... Get yourself a blood orange or two and make a vinaigrette. You won't regret it! There are lots of recipes online, but all you really need is a basic one. The blood oranges are the magic!

05/31/2026

Today's snacky recipe of the day:

Air Fryer Cauliflower (but I'm sure you could use any veggie, and even boneless chicken!) Supposed to serve 4.

1 head cauliflower broken down into big florets
1/2 c flour (you can sub gf flour)

1 egg, or 2 egg whites

1 cup crushed cornflakes (or gf equivalent)
1/4 cup parmesan cheese
1 teaspoon garlic powder, more or less, to taste
1 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt

Put flour into one bowl. Egg in another bowl and beat. Mix the cornflakes, parm and seasonings and place in a third bowl.

Dip cauliflower into flour and shake off excess. Then dip in egg. I know it doesn't look like a lot of egg, but it was just enough, if you run out, add an egg white. Shake off excess and dip into cornflake mixture.

Spray your air fryer tray with oil spray. I have a non-aerosol oil sprayer that works wonderfully! Put your cauliflower on there and mist again with oil. Bake 12-15 minutes on 400-degrees. Shake around a few times while baking and mist one more time with oil a few minutes before the time is up.

I salted mine immediately as it came out of the oven. I also tried with my own french fry seasoning mix and it was good. I'm sure whatever seasoning you like would be good on it. You could probably add to the flour or the cornflake mixture at the beginning, too.

Next time, I'm gonna try different vegetables. When I buy some boneless chicken, I'm going to make tenders. You'll need to adjust the cooking time. Oh, shrimp, maybe too!

I saved my extra cornflake mixture and flour in separate zipper bags and put in the freezer until I want to make some more.

Happy cooking! Let me know if you try this!

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05/25/2026

05/23/2026

Made a crepe cake yesterday. Take your favorite crepe recipe and layer it with cream cheese icing, Nutella, whip cream, fresh fruit, etc. Here's my takeaway:

*Don't use fruit jam. Use a filling, like pie filling or lemon curd. Something not as "wet." The jam tastes good, but weeps. Mine wept, as you can see on the plate, but still tasted good.

*Cook your crepes a little browner than you normally would. Layer between waxed paper to cool.

*Make sure your crepes are totally cool before layering.

*Mine was set up better the next morning. Store in fridge,BTW.

*You can make your batter chocolate by adding cocoa. Or flavor with any flavoring or extract.

05/19/2026

If you're like me, you don't limit your pumpkin to just during the fall.

Here's a recipe for Pumpkin Pie Yogurt.

1 cup Plain or Vanilla Greek Yogurt (I used vanilla, nonfat)
3/4 c Pumpkin Puree (not filling)
1-2 tablespoons Real Maple Syrup (+/- depending on taste)
1/2 tsp Ground Cinnamon
1/2 tsp Pumpkin Pie Spice
1 tsp Vanilla Extract (I used less because I used vanilla yogurt)
1 tab Chia Seeds

Mix it up. Stir again after 15 minutes to separate chia seeds. Refrigerate. I had mine in the fridge for about 3 days. If you want thicker, you can add another tablespoon of chia seeds. I only used 1 tablespoon of maple syrup. You can probably sweeten with honey or agave, too. I buy nonfat, but any fat level Yogurt will work. AND, if you don't like the texture of the chia seeds, you can blend everything in a blender, or one of those bullet-type blenders. It's best to let the pudding sit at least overnight.

Technically, it makes 2 servings. Yeah. Right.

If you want to be a little "extra," dip graham crackers in it.

If you like more spicy, add more cinnamon and/or pumpkin pie spice. Maybe even a dash of ginger.

05/14/2026

Recipe of the day! Or at least last night's dinner! Serves 2-3. You can definitely double, but I would only use 1 # meat for double (my personal preference, but you do you!)...

Pasta Bolognese
4 ounces small pasta, whatever kind you like
->Cook in salted water, drain and save a cup or so of pasta water.

1 small onion, diced small
1 medium carrot, diced small
10-12 ounces ground meat (turkey, beef, pork, sausage, etc.)
2-3 cloves garlic, minced
salt and pepper
-> Sauté in a frying pan.

-> Add 2 +/- cups of your favorite spaghetti sauce, crushed tomatoes, Italian diced tomatoes, etc. Season to taste with more Italian spices, garlic, etc. When bubbly, turn off and add 1-2 ounces of creamy ricotta cheese, optional. Dump in pasta and stir to combine. Add pasta water if it gets too thick. Serve with a sprinkle of parmesan cheese.

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05/10/2026

04/29/2026

I made Chia Pudding for the first time, a few days ago. Here's my recipe and thoughts:

2 tab Chia Seeds (black or white, doesn't matter.)
1/2 c Sweetened Vanilla Almond Milk (or whatever milk you use.)
1 tab +/- Real Maple Syrup (Adjust to taste. You can use honey, sugar or even agave.)

Mix well. Let sit about 15 minutes. After 15 minutes or so, whisk to break up the seeds. They'll start to expand in this time-frame and if you stir them up, they'll absorb more liquid and make your pudding thicker.

After that second stir, I let mine sit in the fridge for a day or two. It's good to sit up to 5 days.

When I finally got into it, I topped with a big dollop of nonfat Greek vanilla yogurt and a big spoonful of homemade strawberry freezer jam. I stirred in the yogurt before adding the jam. It made the pudding creamier.

I think next time, I might use less milk and more yogurt. I like it thicker. I will probably cut down on the sweetener, too, especially if I'm using a jam or jelly instead of fresh fruit. You can top with granola, or whatever you want, really.

If you've never had Chia pudding, it's like the consistency of tapioca pudding. It does have a little crunch to it. It's not off-putting though. I'm definitely going to make again.

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04/24/2026

So, there's this recipe that's been going around on Facebook lately that does not contain flour, eggs or refined sugar. Guess what? I made them last night. They are good, but need some tweaking. Here's the recipe, along with my hints for baking next time:

Soft Oatmeal Bars

1 1/3 cup applesauce (I used 1 banana and 2 small cups of unsweetened applesauce. Next time, I think I'll use all banana; or add a little real maple syrup or honey if using all applesauce.)

1/2 cup Almond Butter (you can use whatever "nut" butter you like: peanut butter, cashew butter, sun butter, etc. You cannot sub with regular butter or margarine, don't even try it!)

1 1/3 cup oatmeal (I used old fashioned, but you could use quick. You can sub GF oats here too.)

1 tsp Vanilla Extract

Optionals:
1 tsp cinnamon (I did not use, but if using just applesauce, I would add in. Or, you could use Apple Pie Spice or Pumpkin Pie Spice.)

1/4-1/2 cup raisins (I added these, but you can add in whatever "mix-ins" you like: nuts, craisins, coconut, chocolate chips, dried fruit, etc.)

If you want to make sweeter, add in 2 tablespoons +/- of real maple syrup, honey, stevia, or regular sugar. You can also use sweetened applesauce instead of unsweetened.

The recipe is forgiving. If you have a little over the banana or applesauce, it'll be fine. If the oats are not completely level in your measuring cup, it'll be fine.

These are very hearty and certainly not sweet. I like them. It's important to note that you need to wait until cool until cutting. These make 9 bars. I think adding dark chocolate next time would add a little sweetness without going overboard. They stay soft. You can drizzle with real maple syrup, or even caramel sauce; or, a dollop of yogurt or whipped cream if you'd like. I had one this morning and it was more flavorful than when I just made them, last night. Kinda like when you make Banana Bread: it's always better the next day...

Bake in a parchment or foil lined 8x8 pan at 350-degrees until knife comes out clean. Spray the pan. You'll need to spread the batter evenly in the pan as it's a thick batter. I checked at 20 minutes and again at 25 minutes, etc. I think I ended baking for 30 minutes overall. I used my air fryer on bake instead of heating up the regular oven.

Let me know if you try them!

04/23/2026

Give me your thoughts on Chia seeds!

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