Robert Raskin Las Vegas tagged posts

You wake up for breakfast every day, but it’s the same story all over again. It seems like each day when you get out of bed, it’s the same mundane food and routine. But what if there was a twist that you could put on an old favorite?

French Toast is one of my favorite breakfast dishes, but I wanted to put a new spin on things, which is why I came up with this stuffed version that has become very popular with friends and family. If you love toast, apples, and whipped cream, this is a great way to get the best of all worlds for breakfast, in a single dish!

When you serve this Stuffed French Toast to your family for the first time, They’ll be thrilled at the combination of flavors and breaking away from the mundane early morning routine...

These homemade egg rolls are carefully curated with mouthwatering ingredients that will sure become a new favorite in your household. Here, at Kathey Jo’s Kitchen, they’re used as appetizers for Asian-style meals or even just a snack to satisfy cravings. Yes, they are simply that good! The blend of pork and fresh vegetables wrapped inside a crisp outer layer is the perfect combination.

The thought of making egg rolls could be a bit overwhelming, but once you get started, it’s quite the opposite. Perhaps rolling egg rolls is a new to you, but trust me, it’s not hard! To help keep your rolls intact while you roll, you can add a dash of egg or water to the edge of your wrapper so they can stick in place...

Get ready to indulge yourself with a steakhouse-quality dish coming from another one of Kathey Jo’s Kitchen recipes. One of my most sought-after meals is this tequila marinaded steak. I first made this recipe for my husband Rob, who absolutely loved the flavors. The flavors of the steak mixed with the tequila marinade are an explosion in your mouth in the best way possible! It’s a party in your mouth bite after bite, hence the name: fiesta steak!

For best results, choose a well-marbled steak. These steaks will lead to an even juicier outcome. Remember, the steak should be about one inch thick. This will ensure the steak is entirely cooked. In order for the steak to stay tender, you’ll want to give it an even sear. Ultimately, this will prevent the meat from getting dry and tough...

What is the secret to making a chicken recipe that stands out from hundreds out there? Two words: the sauce. This sweet pepper sauce is a fan favorite from my cookbook! At Kathey Jo’s Kitchen, we love the sweet pepper sauce and chicken combination. The simple recipe is heavenly with tender grilled chicken and creamy sauce balanced with notes of red bell peppers and olives. There’s a reason why the chicken is seasoned very lightly—because the sauce will give it all the scrumptious flavor necessary! You’ll be sure to impress your guests with this high-quality meal.

The trickiest part of the recipe is probably grilling the chicken. You want to make sure the heat is low as you turn the chicken every 20 minutes. This is important because you don’t want it to dry out...

One of our favorite fall treats here at Kathey Jo’s Kitchen are caramel apples. The crunch of the perfectly tart apple and the sticky goodness of the caramel is simply irresistible! When it’s no longer festival season, how could you possibly enjoy these classical treats? You reinvent them into another fan favorite: cookies! These are perfect for the holidays, a surprise desert away from the classics! Not to mention they’ll go delightfully with a glass of milk or a cup of coffee.

I recommend whipping these up with the kiddos! I recently baked these cookies with my grandchildren, and we had so much fun. Something about making a cookie that looks like an actual apple is exciting to the kids. They especially loved putting in the wooden sticks that mimicked the ones on an actual caramel apple...

Get ready to indulge some chocolatey goodness. This Fantasy Fudge recipe is a scrumptious classic that you’ll often find in my kitchen counter during any time of the year. It’s one of my favorites to make for my husband, Rob. If you have a sweet tooth like us, then you’ll love this recipe. The secret to making a smooth, zero grain homemade fudge is cooking at the right temperature. It’s also important to pay close attention to the texture of the fudge throughout the mixing process. Remember, beating the fudge for too long can make it go hard in the matter of minutes so be sure to put your mixing utensil down once it thickens. As a heads up, this makes around three pounds of fudge!

Ingredients you’ll need:

• 7 oz of marshmallow cream
• 3 cups of granulated sugar
• ¾ cup of unsalted but...