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Do you make the time in the morning to have breakfast? Sometimes, it’s hard to get the day going especially if I skip breakfast. I knew that had to stop, so I found a few options for make-ahead breakfasts. That’s right, these recipes here at Kathey Jo’s Kitchen can be reheated if you’re on the go. Nobody expects you to sit down and have a full-on English breakfast, but you owe it to your health to put something in your stomach before you go about your day. What’s your favorite, non-drive thru, breakfast food? Share it in the comments with the rest of Kathey Jo’s Kitchen.

Butternut Squash, Sage, and Parmesan Pasties

Ingredients

Dough

• 1 1/3 cups all-purpose flour
• Pinch of salt
• 2/3 cup chilled butter, cut into small pieces
• 6-8 tablespoons ice water

Filling

• 8 ounces butternut ...

Hello, Kathleen Raskin of Las Vegas here today bringing you new recipes for everyone’s favorite treat—cookies! As you know, we love cookies here at Kathey Jo’s Kitchen! I love putting up the decorations with his color scheme, and his style embodies Christmas to me. He’s the jolly, inescapable iconic symbol of the holiday. You can’t think of the holidays without imagining Santa on his sleigh making his way towards your home, singing songs like Rudolph the Red-Nosed Reindeer, and watching the overabundance of Christmas movies that are being played on a loop in the days leading up to Christmas. I’m going to share a few of my favorite Santa cookie recipes with you. Post your Santa cookie recipes, or tips and tricks in the comments below...

This is Kathleen Raskin of Las Vegas, and I’d like to welcome you to my website. Happy Bittersweet Chocolate Day from Kathey Jo’s Kitchen! Jo Brand said, “anything is good if it’s made of chocolate.” Milk chocolate is probably the most popular flavor that you’ll find on the shelf at your local grocery store, but with the initiation of adventurous tongues, different flavors of chocolate are starting to dominate. Bittersweet chocolate is what’s always recommended for baking, and there’s a reason for that. What distinguishes bittersweet chocolate from other chocolates is that it’s sweeter form of dark chocolate. It’s darker, and richer than other chocolates. What’s your favorite chocolate-centric recipe? Let the rest of Kathey Jo’s Kitchen know in the comments.

Bitte...

This is Kathey Raskin of Las Vegas, and I’d like to welcome you to Kathey Jo’s Kitchen. Although New Year’s Day 2018 falls on a Monday, there’s no reason why you can’t have Sunday brunch the day before. Today at Kathey Jo’s Kitchen, we’ll discuss a few more brunch dishes today. Brunch is a wonderful meal to look forward to. There are some who say it was a movement created by chefs to use up weeks-old ingredients, as noted by Anthony Bourdain’s Kitchen Confidential. If you haven’t read it, he claims it’s a scheme for restaurant owners to make quick cash by preying on unsuspecting customers. The book came out over 17 years ago, and I can tell you I’ve been to fabulous brunches over the years that haven’t let me down...

Hello, Kathleen Raskin of Las Vegas here today bringing you new recipes for everyone’s favorite treat—cookies! As you know, we love cookies here at Kathey Jo’s Kitchen! I love putting up the decorations with his color scheme, and his style embodies Christmas to me. He’s the jolly, inescapable iconic symbol of the holiday. You can’t think of the holidays without imagining Santa on his sleigh making his way towards your home, singing songs like Rudolph the Red-Nosed Reindeer, and watching the overabundance of Christmas movies that are being played on a loop in the days leading up to Christmas. I’m going to share a few of my favorite Santa cookie recipes with you. Post your Santa cookie recipes, or tips and tricks in the comments below...

This is Kathleen Raskin of Las Vegas, welcoming you once again to Kathey Jo’s Kitchen. The beauty of prime rib is that it’s easily one of the simplest dishes you can make. It’s one of our personal favorites at Kathey Jo’s Kitchen, and today, I’m going to be sharing a few tips on how to improve and streamline your process to ensure you get the best bang for your beef. Prime rib is a tender, extraordinarily juicy cut of beef with a bold flavor that needs no dressing up, although dressing up is what makes the final product a delicious experience. Beginning hobby chefs find it’s as simple as all that, and experienced chefs depend on it as a staple of their menus. Do you have any ideas to share that I might’ve missed? Share it with your fellow Kathey Jo’s Kitchen readers.

All ...

Cookie swaps are one of our favorite holiday traditions at Kathey Jo’s Kitchen. Everybody loves baked goods, even more when you have a wide assortment to choose from. What’s a cookie swap? Invite a group of your friends over to your home. Encourage them to bring their favorite kind of homemade cookie, and the recipe – if they’re willing to share! Sample the treats, then trade amongst yourselves. As part of the festivities, the host should offer cute boxes to be decorated at the party. You can host it every year, or rotate the duties among your friends. Share your favorite cookie recipes in the comments below with your fellow Kathey Jo’s Kitchen readers.

Snow Globe Cookie Jar

1. Use a fine-tipped brush to place white dots on the outside of a spacious glass jar.
2. Put Mexican wedding c...

Hello, Kathleen Raskin of Kathey Jo’s Kitchen here, hoping you are ready to begin your Christmas preparations. Comedian Jim Gaffigan once said, “Everyone has the unspoken agreement that what happens in December stays in December.” The holidays are filled with parties at Kathey Jo’s Kitchen, and nothing gets a hungry crowd of people going quite like a fun and delicious appetizer. I’ll be sharing a few of my favorite recipes below. Do you have any favorites that you circle back to every year? Or, maybe there’s something you’d like to try differently this year? Let the Kathey Jo’s Kitchen audience know in the comments below.

Pumpkin-Carrot Soup Shooters with Coconut Cream

Prep time: 35 Mins

Total time: 1 Hour 25 Mins

Yield: Makes 6 cups

Ingredients

• 3 tablespoons butter
• 2 la...

This is Kathleen Raskin of Las Vegas, hoping you had a great Thanksgiving! I hope that my Kathey Jo’s Kitchen audience had a wonderful holiday. The anticipation of the holidays means you’re probably already in clean-up mode, especially if you hosted at your home this year. All the food you need to put into smaller containers, all the pots and pans to clean, the trash that needs to be taken out. There are probably methods that you’ve already incorporated into hosting successful parties over the years that have made clean-up a breeze. I’ve shared a few of my time-honored traditions below, and if there’s one that I’ve missed, share it in the comments below with your fellow Kathey Jo’s Kitchen readers.

Pre-Party

When you’re cooking, line the bottom of your oven with a large she...

Hello everyone, Kathleen Raskin of Las Vegas here, wishing you and yours a Happy Thanksgiving! Today at Kathey Jo’s Kitchen, we’ll discuss why you should – or shouldn’t – stuff a turkey before you put it in the oven. You probably have your own personal preference, or you’ve been following your grandma’s approach because that’s what’s always worked. But I think I’ll make a good case for both. If you’ve done it one way all these years, try it a different way this year, and see how it works out. You may be surprised by the response you get this year from your family and friends. What’s your favorite way? Let the rest of the Kathey Jo’s Kitchen family your preferred way.

To Not Stuff

Alton Brown abhors stuffing a turkey. Full stop...