Kathleen Raskin's Blog

[katheyjoskitchen-blog]

It Isn’t May Without a Chocolate Parfait

May 1st is National Chocolate Parfait Day, and I can’t think of a more delicious reason to celebrate! My name is Kathey Raskin, and I’d like to welcome you to my Las Vegas kitchen to learn how to whip up this easy dessert. A traditional parfait has a base of sugar syrup, egg, and cream, but you can make an easy version using ice cream, gelatins, instant pudding, whipped cream, or any other number of simple ingredients. You can also make healthy versions of this treat using fresh fruit, but we’re not here for that today, LOL!

 Once you’ve tried my Ultimate Easy Chocolate Parfait recipe, you’ll understand why they chose to name this dessert after the word “perfect” in French. It really is perfection!

  Ingredients

1 package instant chocolate pudding

2 cups full-fat milk

1 8 oz tub of frozen whipped topping, thawed

¾ cup crushed chocolate cookies

¼ cup chocolate chips

grated chocolate for garnish

whipped cream

  Directions

To make the Ultimate Easy Chocolate Parfait, make the pudding according to the directions on the box and allow to chill until done. Crush the chocolate cookies of your choice up in a baggie. Layer the pudding, the whipped topping, the chocolate cookies, and the chocolate chips into 6 parfait glasses, then top with whipped cream and grated chocolate. Chill for one hour, then dive right in! It’s harder to wait the hour than you might think.

 Here’s a fun twist on the parfait – Cookies ‘n Cream!

https://www.youtube.com/watch?v=Y-_k7qFaXUE

 Mmmm…DIY Oreo Cookie Parfaits!

https://www.youtube.com/watch?v=Mc3pe9JSaSw

[katheyjoskitchen-blog]

April 27th is National Prime Rib Day

You don’t need to visit one of Las Vegas’s top prime rib restaurants to enjoy mouthwatering prime rib. I am Kathey Raskin of Las Vegas, and today I’m going to teach you how to cook prime rib that will turn out perfect every time. Once you’ve tried prime rib a’ la Kathey Jo, you’ll never make it any other way again!

 The secret to the perfect prime rib is knowing what to look for when you’re at the butcher shop or market. For the best results, ask for a three-bone rib roast cut from the loin end. Choosing the Prime grade will ensure your roast has beautiful marbling. Dry-age your roast ahead of time for the ultimate prime rib experience.

 This video from The Meat Show will show you how.

https://www.youtube.com/watch?v=poqliG7xJ_U

  What is Prime Rib?

There’s a lot of confusion when it comes to exactly what a prime rib roast is, but one thing no one is confused about is how delicious it is. Prime rib is a standing rib roast cut from the seven ribs immediately before the loin. This classic dish shows your guests that you appreciate their company so much that you splurged for the occasion.

  Ingredients

Sea salt and freshly-ground pepper to taste

Standing rib roast, if possible three-bone rib roast cut from the loin end

Horseradish and au jus are recommended for serving

  Equipment

Roasting pan

Cutting board

Carving fork and sharp knife

Meat thermometer

  Directions

Let your roast sit uncovered in the refrigerator overnight. Remove your roast from the refrigerator 3-4 hours ahead of time to let it reach room temperature while the juices rest in the center. Preheat your oven to 500, and grab your cast iron skillet. Combine the salt and pepper and generously rub the surface of the roast. Put it in the roasting pan and place it on the center rack in the oven for 5-7 minutes per pound. Once time is up, turn the oven off but do not open the oven door for two hours. The secret to success here is to make sure you do not open the oven at all, not even once, no matter how tempted you are. And believe me, you will be.

 A reading of 135 -140 degrees means your prime rib roast is perfectly medium rare. Once you’ve removed your roast from the oven, let it rest on the cutting board for at least 30 minutes. It seems incredible that perfection can be this simple, but once your guests have tried this roast they’ll agree.

 How to make homemade au jus sauce.

https://www.youtube.com/watch?v=BozG5EAKQuE

[katheyjoskitchen-blog]

April 17th is National Cheese Ball Day

Warning: The combination of sweet, spicy, and salty in this cheese ball makes it addictive.

Are you ready to celebrate National Cheese Ball Day with me, Kathey Raskin of Las Vegas? It’s only two days away! The cheese ball is a cocktail party classic, and your guests won’t soon forget this new twist on an old favorite— the Spicy Candied Pecan and Bacon Cheese Ball. The secret here is in the cheese. Combining medium sharp cheddar and cream cheese takes the edge off the hot sauce, while the candied nuts deliciously contrast it.

  Ingredients

8-ounce) package room-temperature cream cheese

1 ½ cups shredded medium cheddar cheese

½ cup diced bacon (Don’t skimp here. Go for the good stuff!)

1/4 teaspoon kosher salt

6–10 dashes hot sauce

1 cup candied pecans, crushed into pieces

1/4 teaspoon kosher salt

Crackers for serving

  Directions

Mix the cream cheese and cheddar cheese until smooth and creamy, then blend in the hot sauce and salt. After covering your countertop with plastic wrap, scrape the mixture onto the plastic, wrap the plastic around it, and mold into a round ball. You’ll want to refrigerate this for a minimum of one hour.

 Next, toast the candied pecans in a 350 degree oven for approximately 8 minutes, stirring once or twice and taking care not to burn the nuts. After they’ve cooled, mix the crushed pecans with the diced bacon in a pie dish.

 Take the cheese ball out of the refrigerator and unwrap it, place it in the pie dish, and lift and press it until the entire surface is covered with the nut and bacon mixture. Set your cheese ball on a serving plate and serve with your favorite crackers. I like Ritz the best!

 This Spicy Candied Pecan and Bacon Cheese Ball can be prepared a day in advance, and it will last two days in the refrigerator, though I recommend you eat it quickly or the bacon could get soggy. Trust me, eating the whole thing quickly will not be a problem!

 I recommend you do not freeze your cheese ball.

  The secret to this delicious cheese ball is Mexican cheese!

https://www.youtube.com/watch?v=QZA6MelNESo

  Three festive cheese ball recipes to make when you want eye-catching, colorful appetizers.

https://www.youtube.com/watch?v=lsnL2vUXv98

[katheyjoskitchen-blog]

This National Garlic Month, Try Homemade Sausage

Hello everyone! This is Kathleen Raskin of Las Vegas, and I’d like to welcome you into my kitchen today to make homemade garlic sausage. Not many people make their own sausage these days, when busy schedules have left your average person looking for more convenient alternatives. Sausage-making may be a forgotten art to most, but once you’ve tasted the results for yourself you may be ready to bring it back.

 Serve this recipe with pasta for a dish that’ll please all ages. My family’s favorite is homemade ravioli! You can adjust the ingredients of this sausage to make it spicy by using hot paprika or any other seasonings you prefer. This is your chance to get creative. It’s sausage, after all. How can you go wrong with homemade sausage? You can’t!

 If you live in an area with a lot of farms, it’s worth going to the extra effort to splurge on farm-raised pigs for this recipe. You will taste the difference, and so will everyone else at your table.

 A word of caution: when it comes to sausage-making, maintaining sanitary practices is even more important than ever because exposed bacteria on the meat can grow, making you sick. You’ll want to make sure you work with meat that is very cold, clean as you go, and clean everything before and after using plenty of hot water.

 Ingredients

5 lbs ground pork

½ cup chilled red wine

7 – 10 tsp minced garlic, to taste

4 tsp freshly ground black pepper

5 tbsp Hungarian paprika

5 tsp pink Himalayan salt

Sausage casings

 Directions

You can buy the pork already ground, but I prefer to grind my own. Either way, you’re going to want to make sure to get the pork as cold as possible without freezing beforehand. Go ahead and chill it overnight if you need to. If you’re grinding the meat yourself using a food processor or meat grinder, go for the semi-coarse setting. Add the seasonings and garlic to the ground meat and blend thoroughly. Either stuff the sausage into the casings by hand or use a sausage maker. Patties are fine if you don’t want to stuff sausages, but you can buy a sausage maker kit very inexpensively if you want to give stuffing a try.

 Another incredible dish that uses garlic and homemade sausage is this delicious baked zucchini stuffed with chouriço and cream cheese from Jen Reviews! I want to thank Jenn so much for alerting me to this recipe. I’d never tried Portuguese sausage before, and it is simply mouthwatering. You’ve got to check this recipe out. It’s got step-by-step pictures and detailed instructions that make it easy to follow.

 This sausage-making master class is so informative!

https://www.youtube.com/watch?v=IqFrbXISZTY

 Bratwurst is healthier and more flavorful when you make it at home.

https://www.youtube.com/watch?v=ShXdBDEGbDs

[katheyjoskitchen-blog]

You Haven’t Truly Lived Until You’ve Deep-Fried PBJ

Hello from Kathleen Raskin’s Las Vegas kitchen! April 2nd is National Peanut Butter and Jelly Day, but for millions of parents across the US, this holiday is observed 365 days per year. Some kids never seem to get tired of PBJ, but adults require more variety. There’s no need for you to get stuck in a PBJ rut when there are so many ways to have fun with it.

 Believe it or not, peanut butter was first used by the ancient Aztecs, and the first reference to the PBJ was published in the Boston Cooking School Magazine of Culinary Science and Domestic Economics by Julia Davis Chandler in 1901. At the time, peanut butter was considered a delicacy, and it was served in the finest tearooms of New York. It is unclear when children hijacked the dish and made it their own.

 You may be surprised how versatile this classic kids’ favorite can be. It’s easy to change this sandwich up so it’s sophisticated enough for grown-up tastes. You can try other nut butters such as almond or macadamia, high-end specialty jams and jellies, and a variety of breads. I like to serve mine with chutney in place of the jelly sometimes as well. As many mouth-watering possibilities as there are, every last one of them can be made even more delicious by deep-frying. But isn’t that true about nearly everything in life?

 Ingredients

2 slices of white bread, the higher-quality, the better

2 tbsps nut butter

2 tbsps jam, jelly, or chutney

1 tbsp unsalted butter

 Directions

This sandwich couldn’t be easier. Spread the nut butter and jelly on the bread as you usually would, then melt the butter in a skillet. Fry the sandwich in the butter until it’s golden brown and the peanut butter and jelly mixture inside is warm and gooey.

 To make a deep fried PBJ, follow these instructions but deep-fry in hot oil, taking care to follow safety precautions. Sprinkle powdered sugar on the sandwich afterward.

 If you’re feeling particularly adventurous, try a fried peanut butter and banana sandwich. This was Elvis Presley’s favorite, and if it’s good enough for the King, it’s good enough for even the pickiest eaters. To make this sandwich, used mashed banana in place of the jelly, spreading it across toasted bread in a layer. Afterward, fry in melted butter.

 Learn how to make Elvis Presley’s favorite fried peanut butter and banana sandwich!

https://www.youtube.com/watch?v=zTKynG33lXg

 These “pinchy pies” are a fun new twist on the fried PBJ.

https://www.youtube.com/watch?v=zTKynG33lXg

[katheyjoskitchen-blog]

Celebrate National Spinach Day with the Best Dip Ever!

I’m Kathleen Raskin of Las Vegas, and I’d like to welcome you into my kitchen to enjoy a bread bowl filled with the most delicious spinach artichoke dip you’ve ever experienced. This is a real crowd favorite, and it’ll quickly become one of your go-to favorites as well because this dip is so easy to make. Don’t serve your guests store-bought when this version will have them coming back for more, and maybe asking to be invited to more of your parties!

 You can make this dip a day ahead of time. Just be sure to bring it to room temperature before you bake it. Heat it up for 30-60 minutes in a low oven. You can also microwave any leftovers you have and enjoy them the next day. Don’t get too attached to this idea though, as there’s rarely any left!

 Ingredients

8 oz cream cheese

¼ cup sour cream

¼ cup mayo

¼ cup parmesan

¼ cup gruyere

¼ cup mozzarella

12 oz jar artichoke hearts

1 lb frozen spinach

I clove minced garlic

Cracked pepper to taste

 Directions

There’s nothing wrong with using frozen spinach in this recipe as long as you make sure to squeeze it out thoroughly, as frozen holds a lot of liquid. When I have the time, I prefer to use fresh. You can do so by steaming the spinach then blanching it in ice water. Afterward, as you would with frozen, squeeze out the excess liquid. Then you’re ready to chop the spinach and remove the stems. Preheat your oven to 350 degrees, then spray a small baking dish with non-stick spray. While the oven heats, whip the cream cheese using a beater to make it light and fluffy. Mix the ingredients together, place in the dish, then bake until it’s melty and lightly browned on top. I recommend serving in a large bread bowl. Save the bread you’ve hollowed-out and cube it, then toast it lightly so your guests can use it to dip.

 Sautéed spinach and garlic is a simple and healthy favorite.

https://www.youtube.com/watch?v=GEGGPjcmDJM

  This steakhouse creamed spinach recipe is rich and delicious.

https://www.youtube.com/watch?v=S28YY62gz-0

[katheyjoskitchen-blog]

Celebrate Sloppy Joe Day with Kathleen Raskin

I am Kathleen Raskin of Las Vegas, and today I’d like to welcome you into my kitchen to celebrate National Sloppy Joe Day. There are a lot of variations on this recipe, but today I’m bringing you the classic Sloppy Joe.  This ground beef and tomato sauce sandwich may have originated at a café in Sioux City, Iowa in the 1930s, after a cook named Joe got the innovative and delicious idea to add tomato sauce to the café’s loose meat sandwiches. History also suggests the original Sloppy Joe may have been created at Key West, Florida’s Sloppy Joe’s Bar. While we don’t have any definitive proof of one story of origin or the other, we have plenty of proof that this sandwich has remained an American favorite over the decades. Try this recipe and you’ll understand why the Sloppy Joe deserves a day of honor. You’ll find this dish is popular with any age group, and it’s an excellent choice for potlucks, picnics, and camping, and just about any occasion.

  Ingredients

1 tbsp cooking oil

1 diced onion

1/3 cup diced green pepper

1 lb lean ground beef

1 1/2 cups ketchup

1 tbsp Worcestershire sauce

2 tbsps brown sugar

1/4 tsp salt

1/4 tsp pepper

8 soft sandwich buns, buttered and toasted

  Directions

Heat the cooking oil in a large, heavy frying pan over medium-high heat, then sauté the diced onions and green pepper for approximately 5 minutes. Add the ground beef to the onion and pepper in the pan and cook until browned, stirring frequently. This process should take about 5 to 10 minutes. After the meat is done, drain the fat off, then stir in your other ingredients. Simmer on medium-low for about 10 minutes until it reaches a slightly thickened consistency, then serve on a sandwich bun – the softer the better!

 You’ll appreciate how versatile this recipe is. You can easily double or even triple the recipe to feed larger crowds. I serve my Sloppy Joes with pickles and chips, and it’s a hit every time.

  Your family will love this quick and easy Sloppy Joe Casserole.

https://www.youtube.com/watch?v=ojpIPtqD6cg

 Sloppy Joe Pizza is a fun twist on an old favorite!

https://www.youtube.com/watch?v=usPh2YOLrIw

[katheyjoskitchen-blog]

March 14th is National Potato Chip Day

The potato chip was first invented at Saratoga, NY’s elegant Moon Lake Lodge on August 24, 1853. Since then, it’s gone on to become one of America’s favorite snack foods. Join me, Kathey Raskin of Las Vegas, in observing National Potato Chip day by deep-frying up a batch of these crispy, savory treats. One of my favorite things about homemade chips is you can add any seasonings you like. While I have provided seasoning instructions in my recipe, I encourage you to experiment and come up with your own family favorite recipe. Bon appetite!

 Ingredients

1-1/2 lbs medium russet potatoes

7 to 8 cups oil, for the best taste use peanut or canola

Kosher salt to taste

2 tsps garlic powder

1 ½ tsps celery salt

1 ½ tsps pepper

 Directions

Fill a large bowl with ice water and then soak the potatoes for approximately 2 hours. Scrub the potatoes well and then slice very thinly using a metal cheese slicer, vegetable peeler, or mandoline. In a cast iron skillet heat the oil to 375°. Pat the thinly-sliced potatoes dry with paper towels or a clean kitchen towel. Fry the potatoes in small, manageable batches until they reach a mouth-watering golden brown color, then remove with a slotted spoon and drain on paper towels. Sprinkle with seasonings, and that’s it, you’ve got delicious, homemade chips!

 Try baked chips for a healthier alternative!

https://www.youtube.com/watch?v=FvKuG1SggGk

 How to make homemade barbecue chips.

https://www.youtube.com/watch?v=O73Y0F05m3U

[katheyjoskitchen-blog]

Celebrate National Meatball Day with Kathey Raskin

March 9th is National Meatball Day. Let’s observe this delicious holiday with a Crock-Pot-friendly spicy meatball recipe! The secret to my spicy curry crockpot meatballs is madras curry, which is the fiery cousin of the common yellow curry powder many of us have in our spice rack. The two spices share many ingredients in common, such as cumin and fenugreek, but madras has red chiles that turn it a deeper, darker red hue.

 This is one of my favorite recipes because you can adjust the heat by adding more or less curry depending upon your guests’ tastes. It’s so easy, too—just pop it into the Crock-Pot and forget about it while you get ready. It couldn’t be easier or more delicious. These make a fragrant and flavorful appetizer when served with toothpicks, or add a side of basmati rice and serve as the main course.

 If you’re entertaining children as well, this recipe can be made using just a pinch of yellow curry powder for a kid-friendly treat. For a faster, easier version, substitute frozen meatballs. Bon appetite!

 Ingredients

1 pound ground pork

1 pound ground beef

1 egg

1 cup rice or bread crumbs

1-2 tbsp madras curry, or to taste

2 cans of coconut milk

2-4 cloves of garlic, or to taste

1 tsp lime juice

  Directions

Combine ground meat, egg, and rice or bread crumbs and form into meatballs. Frozen can be used here as well. Add coconut milk, lime juice, madras curry, and garlic cloves and whisk together. Add meatballs and cook on low for 6-8 hours. You may want to stir once or twice, but don’t stir too often. Every time you open the lid of the Crock-Pot you add to the cooking time.

BBQ Slow Cooker Meatballs with Grape Jelly are a kid-friendly favorite!

  Learn how to make Honey Garlic Crock-Pot Meatballs.

[katheyjoskitchen-blog]

Celebrate National Strawberry Day with Kathey Raskin

Do you love strawberries? Who doesn’t? If you want to learn how to make incredible homemade ice cream, celebrate National Strawberry Day with me, Kathey Raskin of Las Vegas, this Wednesday, February 27th! Strawberries are showing up in the markets again just in time for this favorite food holiday. Once you’ve had a taste of this rich, decadent strawberry ice cream, you may not be able to go back to store-bought!

 This is the perfect dessert for spring and summer, and here where it’s warming up already it’s a good choice for winter as well. I promise this will be the best strawberry ice cream you’ve ever tasted, with a burst of fresh berries and vanilla in every bite. There are recipes with egg and without, and this one is the latter. This recipe involves no eggs and no churning, and one of the best things about it is you can make it without an ice cream maker.

 Ingredients

Approximately 2 lbs strawberries – usually 2 to 3 of the typical containers you’d find at the supermarket

1 tbsp sugar

1 tsp vanilla extract

1 13 oz can sweetened condensed milk

2 cups full fat whipping cream

 Directions

Cut the strawberries in half and sprinkle with sugar, then blend in your food processor. Mix condensed milk and vanilla and whip. Here you’re looking for stiff peaks to form, similar to those you’d look for when making meringue. Fold the berry and sugar mixture with the condensed milk and vanilla, being careful to mix and fold together gently so it retains its consistency. You’ll need to freeze this for at least 12 hours. It’s tempting to begin eating it sooner, but you’ll have to resist the urge if you want to enjoy it at its best.

 Learn how to make 3-ingredient strawberry ice cream.

https://www.youtube.com/watch?v=Iq6infSY108

 This French-style custard is based on homemade strawberry ice cream, and it’ll wow your guests!

https://www.youtube.com/watch?v=kYDB3H1Pq5o

[katheyjoskitchen-blog]

Celebrate Cherry Pie Day with Kathey Raskin

February 20th is National Cherry Pie Day! Celebrate with me, Kathey Raskin of Las Vegas, by trying my favorite cherry pie recipe. I know apple pie is the traditional American dessert, but cherry is a close second, which is funny when you consider that the first cherry pie was made for England’s Queen Elizabeth I. Traditionally this favorite dessert is made using tart cherries rather than sweet. Tapioca starch is the key to making your cherry pie turn out just right every time. Are you ready to get started? Let’s bake!

  Crust

The secret to perfect crust: pastry flour.

 Ingredients

3 cups pastry flour

1 tsp salt

1/2 cup shortening  

1/2 cup butter

1/2 cup ice water

1 tbsp vinegar

 Directions

Using a pastry cutter, cut cold butter and shortening into your flour, then mix in vinegar and ice water. Once these ingredients are well-mixed, you’re ready to roll your dough out. I prefer to roll my dough out on a pastry mat because it doesn’t stick, as this crust can be especially delicate. Don’t be afraid to get creative with the edges of your dough. I’ve included a video with ideas and instructions at the end of this post.

 Filling

Getting the ratio of fruit to tapioca is critical if you want a pie that isn’t soggy.

 Ingredients

6 heaping cups of pitted cherries

1/4 cup tapioca starch

1 oz fresh lemon juice

7 oz sugar

3/4 tsp kosher salt; for table salt

1 tsp almond extract

 Directions

Mix all ingredients in a large bowl, then pour into your prepared crust. Decorate your top crust however you’d like. Put the pie back into the refrigerator for approximately 30 minutes, or until it’s completely chilled. Bake in an oven that has been preheated to 400°F.

 You’ll love this easy pie crust tutorial!

https://www.youtube.com/watch?v=7ddyVpkXCY4

 Check out these easy and unexpected ways to decorate your pie crust edges.

https://www.youtube.com/watch?v=JDewItrPTRw

[katheyjoskitchen-blog]

Celebrate National Peppermint Patty Day with Kathey Raskin

I am Kathey Raskin of Las Vegas, and I’d like to invite you to celebrate National Peppermint Patty Day with me! Since they were introduced in 1940, York’s Peppermint Patties have remained a favorite with candy lovers around the world. If you think the temptation is too much to resist when you see these candies in the grocery store checkout aisle, just wait until you try the homemade version! These should come with a warning label, because they’re addictive.

  Ingredients

5 cups sifted powdered sugar

3/4 cup sweetened condensed milk

1 ½ teaspoon peppermint extract

1 tbsp refined coconut oil

1/8 teaspoon vanilla extract

24 oz finely chopped dark chocolate

½ cup corn syrup

2 teaspoons shortening

 Directions

Sprinkle half the powdered sugar over parchment paper. Next, mix the sweetened condensed milk, sugar, coconut oil, and vanilla and beat on low until a smooth, pliable dough has formed. Roll the dough out on the parchment and sprinkle the other half of the powdered sugar out on top of the dough. Now it’s time to cut the patties out! Traditionally the patties would be round, but you can use other shapes like hearts or Easter eggs, depending on the occasion. Melt the chocolate in a double-boiler and then, using a fork, dip the patties in the chocolate one by one, leaving them to cool on the parchment paper until they’re set. This dessert is as versatile as it is delicious.

 You can add food coloring to the patties during the mixing stage or sprinkle with jimmies afterward to match these to any theme.

 For a fun new twist on an old favorite, try these Rainbow Peppermint Patties.

https://www.youtube.com/watch?v=7pNb1e948aQ&t=12s

 These Candy Corn Peppermint Patties will give you a year-round excuse to eat Halloween candy.

https://www.youtube.com/watch?v=ZWqhJaIgCcg

[katheyjoskitchen-blog]

Celebrate World Nutella Day with Homemade Nutella

February 5th is World Nutella Day, and if that isn’t reason to celebrate then I don’t know what is. I am Kathey Raskin of Las Vegas, and I’d like to welcome you into my kitchen for some delicious, nutritious, homemade Nutella! This is one of those foods we don’t normally think of making ourselves at home, but I think the extra work is worth the effort. Try it for yourself and let me know in the comments how you thought this recipe stands up to the real deal!

 Ingredients

1 ½ cups raw hazelnuts

½ cup almonds

1 ½ tbsp vanilla extract

¼ cup cocoa powder

3 ounces of bittersweet chocolate

4 ounces milk chocolate

3 tbsp honey

¼ tsp salt

1 tbsp sugar

2 tbsp oil

½ cup whole milk

¾ cup powdered whole milk

 Directions

The first step in this recipe is toasting the nuts in your oven, which should be preheated to 350. You’ll want to toast the almonds and hazelnuts separately for approximately 10 to 15 minutes, stirring them a few times to make sure they don’t burn. Warm the milk, powdered milk, honey, salt, and sugar in a small saucepan, being careful to remove it from the heat as soon as it starts to boil. It’s very important that you don’t scorch the milk, so keep a close eye on it. Get out your double-boiler and your chocolate, because it’s time to melt your chocolates over simmering water until they are smooth. Remove the nuts from the oven and place them in a towel while they are still warm and then rub them to remove the skins as much as possible, then finely grind them in your food processor. Finally, add the melted chocolate and the milk to your food processor as well. You’ll want to transfer the still-warm mixture into clean mason jars and seal the lids tightly. You don’t have to refrigerate your homemade Nutella mixture, and some people prefer not to because it makes it difficult to spread. You can refrigerate this for up to a week, however, if you prefer it this way.

 Quick and easy Nutella desserts with YouTube’s FoodLovers.

Don’t miss Handle the Heat’s Legendary Nutella Brownies!

[katheyjoskitchen-blog]

February 1st is National Baked Alaska Day

My name is Kathey Raskin, and I’d like to welcome you into my Las Vegas kitchen! February 1st is National Baked Alaska Day. You may think this dessert is too complicated to make yourself, and I am happy to show you how simple it can be. Don’t be intimidated to try making your own Baked Alaska. It only takes five ingredients, and it’s easier than you think.

 This is an old favorite dessert that is long overdue for a comeback. Charles Ranhofer, the chef at New York’s famous Delmonico’s restaurant, first invented this cake in 1867 to celebrate the purchase of Alaska. Originally called Alaska-Florida Cake, the name was eventually changed to Baked Alaska. When you really want to wow your guests, this is the cake to make, because it doesn’t get much more exciting than a cake with meringue topping and an ice cream center – especially if you flambé your meringue!

 The secret to making the perfect Baked Alaska is knowing how to end up with golden meringue without melting the ice cream center. Serve this dessert instead of ice cream cake when you want to take a birthday celebration to the next level!

 Simple Baked Alaska Recipe

Have fun getting creative when you’re choosing your ice cream and cake flavors! Take the ice cream of your choice and let it soften slightly, then press it into a lined bowl. Press a pound cake onto the top (homemade or store-bought is fine), and then put it in the freezer. Wait until frozen and then invert. Make a basic meringue recipe (see below), and then spread it so it covers the entire cake and ice cream combo. Afterward, return the dish to the freezer. After your cake, ice cream, and meringue is frozen solid, you’ll want to place it in an over that has been heated very high. Be careful to only leave it in until the meringue is golden brown and not a moment longer, or you’ll risk melting the ice cream. Cool for ten minutes and then serve. See? I told you it was easy!

 Basic Meringue Recipe

Start with 3 egg whites at room temperature, ¼ tsp cream of tartar, and ¼ cup of granulated sugar. Beat the egg whites with an electric mixer until they’re nice and frothy, then add the cream of tartar and beat until soft peaks form. You’ll want to gradually beat the sugar into the mixture until it’s fully dissolved. Keep mixing, and when the peaks are glossy and stuff your meringue is ready!

Click here to learn more about how to make a Baked Alaska Flambé

https://www.youtube.com/watch?v=uTF1gbk0uRo

 Learn how to bake a showstopping Baked Alaska

https://www.youtube.com/watch?v=Nob-4ZhsuZM

[katheyjoskitchen-blog]

I am Kathey Raskin. Welcome to my Las Vegas kitchen! Today is National Granola Day. There are many delicious varieties of granola available at the store, but I like to make my own. Store-bought granola is costly, it can be fattening, and it never has as many goodies in it as I like. If you have a baking sheet, a mixing bowl, and an oven, you can make your own granola. Once your house smells like fresh-baked granola, you’ll thank me for the suggestion!

 The Benefits of Eating Granola

You may have heard granola is unhealthy, but the truth is you can make it as healthy or unhealthy as you’d like. The benefits of granola are too numerous to list in their entirety, but even the short list makes an incredible case for adding this delicious food to your diet.

·         Increased energy

·         Reduced cholesterol

·         Enhanced cognition

·         Improved digestion

·         Weight loss

·         Lowered blood pressure

·         Anemia prevention

  Easy Homemade Granola

To make your own granola, gather a few basic ingredients like butter, oats, nuts, sweetener, spices, and egg whites. The egg whites act as a binding agent, holding the clusters together. This is your chance to get creative. With so many varieties of sweeteners, nuts, etc. you can adjust to suit your own tastes. Consider adding chocolate chips, toasted coconut, dried fruit, or nut butter. The recipe couldn’t be simpler: just combine the ingredients, spread on a baking sheet, and bake at 300 for 30 minutes. You’ll want to keep a closer eye on it though, as some ingredients may cook faster than others. After you remove it from the oven let the granola cool completely, then store in an air-tight container. You can store each batch for up to two weeks, so this is a little work that goes a long way!

Got a picky eater? Simply Quinoa’s Peanut Butter Banana Granola will be a morning game-changer!

https://www.youtube.com/watch?v=dgDSZ07gzvs

 Have dietary restrictions? Dr. Vikki Petersen will show you how to make grain-free, sugar-free granola!

https://www.youtube.com/watch?v=zZ7z7anH6UY

[katheyjoskitchen-blog]

January 15th is National Bagel Day!

Today is National Bagel Day, and here at Kathey Jo’s Kitchen we are ready to celebrate! My name is Kathey Raskin, and I’d like to welcome you to my Las Vegas kitchen. We’re all so busy these days, it’s easy to fall into the habit of eating fast food and unhealthy snacks when we’re on the run. I love bagels because with the right choices they present a healthy alternative that doesn’t skimp on convenience.

 Bagels may have originated in Poland, but since they were brought over by 19th century immigrants they’ve become a popular treat here in America. It’s easy to see why we love bagels. They are convenient and delicious for any meal or for a snack. There are many varieties, including options that appeal to children like cinnamon raisin and blueberry.

 You may have heard that bagels aren’t healthy, but you can make bagels healthier by choosing nutritious toppings like fresh vegetables and lox. You can also choose healthier whole-grain bagels, which provide 20 percent of your daily fiber requirement, as opposed to the 8% plain white bagels provide.

 Whether you like your bagels plain, sweet, or savory, when it comes to toppings we have infinite options, limited only by the imagination.

 Try these favorite bagel toppings

·         Cream cheese

·         Apple slices

·         Marinara and mozzarella

·         Fresh strawberries

·         Peanut butter and jelly

·         Cucumber

·         Fresh dill

·         Avocado

·         Red onion

·         Cheddar cheese

·         Fried egg

·         Spinach

·         Sun dried tomato

·         Asparagus

·         Chicken salad

 I like to buy my bagels fresh from a local bakery, but you can make your own at home if you’ve got the time. You’ll find the extra effort is well worth the rewards!

 Want to learn how to make authentic East Coast bagels at home?

 https://www.youtube.com/watch?v=GTaF7pxwiv0

 If you’re a fan of San Francisco style bagels, try this recipe!

https://www.youtube.com/watch?v=kMpdW-L4xVw

[katheyjoskitchen-blog]

Healthy New Year from my Las Vegas kitchen! My name is Kathey Raskin, and like most of you, I usually start my year off by making a resolution to eat healthier. And also like most of you, I slowly creep back into my old habits. The problem with “eat right” resolutions is eating well doesn’t always mean eating the most delicious foods. If you’re thinking of vegetable dishes as bland, think again because they don’t have to be. Although, when prepared correctly, simple favorites like steamed and grilled vegetables are delicious, you can do a lot more with your veggies than offer then up as side dishes!

 Want to try a vegetable main course so satisfying that you won’t feel like you’re missing a thing? Then you’ve got to try my Vegan Lasagna! It only takes 2-3 hours from start to finish, and it’ll be a healthy family favorite!

 Kathey Jo’s Vegan Lasagna

 Ingredients

2 tbsps extra virgin olive oil

1 cup finely chopped white onion

1/2 cup tomato paste

1/2 cup fresh basil chopped finely

2 tbsps minced garlic

4 cans stewed tomatoes

1/2 cup parsley chopped finely

1 tsp each salt and pepper and another ½ tsp of each separated

16 ounce package lasagna noodles

2 pounds extra firm tofu

2 tbsps minced garlic

1/4 cup chopped fresh basil

 Directions

To make the sauce: In a large, heavy saucepan heat the olive oil on medium. Place the onions in the saucepan and saute them until they are soft. Add the garlic and cook for fivr more minutes. Place the other ingredients, including the tomatoes, tomato paste, basil and fresh, chopped parsley in the saucepan, add salt and pepper, and simmer for an hour.

While you’re doing that, bring a large pot of salted water to a boil and follow the directions on the package of noodles.

You’ll want to cut the tofu into cubes and add the parsley, garlic, and basil, along with the rest of the salt and pepper.

You assemble this lasagna the same as you would any other, so layer the noodles, sauce, tofu, and veggies, then pour the sauce over it. Cover the pan with foil and bake at 400 for 30 minutes. It’s that easy!

Learn how to make perfect steamed vegetables with CookingWithAmira.

https://www.youtube.com/watch?v=wwdJMjlCmHY

 Feel like grilling instead? You’ll love these tips for grilling perfect veggies from The Domestic Geek!

https://www.youtube.com/watch?v=D-4cymK70iQ