Citrus Sangria

Time to pop the bubbly because we are celebrating! The website is back up and humming along. I’m so thankful for all the tech support people that work at Bluehost – they have been life savers! (PS: not sponsored) Technology is great when it works, isn’t it? Let’s celebrate with some sangria!

Citrus Sangria is like a mimosa on steroids! Sweet, bubbly wine is swirled with fresh lemonade and all sorts of bright citrus. Lemons, oranges and grapefruit take this Citrus Sangria to the next level! Plus, doesn’t it look so pretty with all the bright colors and slices of vibrant citrus? The perfect cocktail to serve for any brunch, patio dinner or even for Easter!

Citrus Sangria - KJ & Company

All the citrus is so vibrant, juicy and full of flavor this time of year. I had a hard time resisting these orange and grapefruit slices when I was making this sangria!

Citrus Sangria - KJ & Company

One of the many things that I love about sangria is how hassle-free it is. You can make this cocktail the night before, pull it out of the refrigerator before your guests arrive, pour in the fresh bubbly and you are set to go! One large pitcher to serve a crowd. You won’t have to worry about making cocktails all night, because guests can just serve themselves. How great is that?

Share the Love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures :).

Thanks for following and cooking along with me!

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Citrus Sangria

Citrus Sangria - KJ & Company

Citrus Sangria is like a mimosa on steroids! Sweet, bubbly wine is swirled with fresh lemonade and all sorts of bright citrus. Lemons, oranges and grapefruit take this Citrus Sangria to the next level! Plus, doesn’t it look so pretty with all the bright colors and slices of vibrant citrus? The perfect cocktail to serve for any brunch, patio dinner or even for Easter!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 68 servings 1x
Scale

Ingredients

  • 1 bottle Moscato wine
  • 3 cups orange juice
  • 1 can (12 fl oz) lemon lime soda
  • 1 lemon, sliced into 1/4 inch rounds
  • 1 orange, sliced into 1/4 inch rounds
  • 1 grapefruit, sliced into 1/4 inch rounds

Instructions

  1. In a large pitcher, combine the Moscato, orange juice and lemon lime soda.
  2. Add in all of the sliced citrus and gently stir to combine. Enjoy!

Notes

  • If you are wanting to serve this sangria right away, I recommend using chilled Moscato, orange juice and lemon lime soda.
  • This sangria can be made up to a day in advance. Add the lemon lime soda prior to serving to keep it bubbly.
Citrus Sangria - KJ & Company
Citrus Sangria - KJ & Company

Chocolate Easter Bunny Cake

Chocolate Easter Bunny Cake is the perfect dessert for all of your Easter celebrations! Easter really is a day of celebrating, so why not have some cake?! A moist, chocolate cake is layered together with decadent cream cheese frosting. Top it off with a chocolate bunny, fresh florals and some Easter-inspired candies and you have a show-stopping cake! Did I mention it was downright delicious, too?

Chocolate Easter Bunny Cake - KJ & Company

Not only is this cake a decadent dessert to serve, but it also makes for an eye-catching center piece! The chocolate bunny topper really does make it a home run. You could even have little, mini chocolate bunnies to serve each slice with! The more chocolate, the better, right? RIGHT.

Chocolate Easter Bunny Cake - KJ & Company

Inside this Easter-ready cake are moist, decadent chocolate cake layers. The addition of freshly brewed coffee to the cake batter really brings out a full, intense chocolate flavor from the cocoa powder. You won’t even taste the coffee! Not only does it help bring out the flavor of the chocolate, but the coffee will also help keep the cake moist during the baking process.

Chocolate Easter Bunny Cake - KJ & Company

Let’s talk frosting. I love me a good, rich cream cheese frosting, and this is just it. Plus, you really can’t go wrong with the combination of chocolate cake and cream cheese frosting. They are a perfect match together! If you prefer to have a fully frosted cake rather than the “naked” cake effect that I went for, I would recommend double the frosting recipe listed below to insure that you have as much frosting as desired. Otherwise, the below frosting recipe works perfectly to get the pictured effect.

Share the Love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures :).

Thanks for following and baking along with me!

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Chocolate Easter Bunny Cake

Chocolate Easter Bunny Cake - KJ & Company

Chocolate Easter Bunny Cake is the perfect dessert for all of your Easter celebrations! Easter really is a day of celebrating, so why not have some cake?! A moist, chocolate cake is layered together with decadent cream cheese frosting. Top it off with a chocolate bunny, fresh florals and some Easter-inspired candies and you have a show-stopping cake! Did I mention it was downright delicious, too?

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes bake time, 1 hour to cool and decorate
  • Total Time: 2 hours
  • Yield: 8 servings 1x
Scale

Ingredients

For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder (Dutch processed preferred)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup brewed coffee, hot
  • 1 teaspoon vanilla extract

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 1 8oz package cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Cake toppings/decorations

  • Chocolate Easter bunnies (large and small)
  • Easter candies such as coated chocolate Easter eggs
  • Fresh florals such as Baby’s Breath or Carnations

 

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the cocoa powder and coffee until combined. Set aside to cool. 
  2. In the bowl of an electric mixer, beat together the heavy cream, vegetable oil, eggs and vanilla extract on medium speed until completely mixed together. Mix in the cooled coffee and cocoa mixture.
  3. In a separate medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. With the mixer speed on low, slowly add the flour mixture into the wet, cocoa mixture until a smooth batter has formed, about a couple minutes. Evenly pour the batter into three 8-inch cake pans that have been greased on the sides and bottom and the bottom lined with parchment paper. 
  4. Bake the cakes for about 40 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cakes to cool in the pans for about 15-20 minutes before turning them out and letting them cool completely on a wired rack.

For the frosting:

  1. In the bowl of an electric mixer, cream together the butter and cream cheese on medium speed until smooth, about a couple minutes. Reduce the speed to low and slowly add in the powdered sugar until a smooth frosting has formed. Mix in the vanilla extract until evenly combined. Only frost the cake once the cakes have completely cooled. 
  2. Assemble the cake and evenly split the frosting in between each layer of the cakes, the top of the cake and sides of the assembled cake. Decorate with desired decorations. Enjoy!

Notes

  • This recipe can make three 8-inch cakes, or two 9-inch cakes. Either works great!
  • Assembling and frosting a cake can take a little bit of time. Patience is key! As long as you save enough frosting for the end when you are frosting the top and sides of the assembled cake layers, you should be good to go! I spread a frosting layer about a 1/4 inch thick in between each layer. If you are having difficulties, I recommend looking up how to frost a layered cake with the lightly frosted naked cake effect. I know those videos could explain it a lot better than I could type it! 🙂 
  • If you take away the Easter decorations, you still have a wonderfully delicious chocolate cake that can be used and decorated for any occasion! 
Chocolate Easter Bunny Cake - KJ & Company
Chocolate Easter Bunny Cake - KJ & Company
Chocolate Easter Bunny Cake - KJ & Company

Bacon Broccoli Tot Breakfast Casserole

Bacon Broccoli Tot Breakfast Casserole is a mouthful to say, but it is a mouthful of goodness! Everything that you could want in a breakfast casserole is loaded into one dish. Golden, crunchy tots, thick, salty bacon, and fresh broccoli are wrapped up together in a cheesy, whipped egg base. Your fork will keep going back for more!

Bacon Broccoli Tot Breakfast Casserole - KJ & Company

Whether this is for a weekend brunch or a weeknight brinner (breakfast for dinner), it is sure to be a winner! The possibilities are endless with this breakfast casserole. You can make it as a breakfast meal-prep option to re-heat on the go during the week because it re-heats beautifully! Heck, you could even slice it up and stick it in between two toasted English muffins to have a breakfast sandwich!

Bacon Broccoli Tot Breakfast Casserole - KJ & Company

With Easter and family gatherings right around the corner, this Bacon Broccoli Tot Breakfast Casserole is the perfect dish to feed a crowd. Easter brunch, baby/bridal showers, hungry kids, in-laws – this casserole is a one-dish wonder.

I cut the bacon into larger 2-inch pieces and I love it compared to the smaller, chopped pieces of bacon. Its like stumbling upon a little bacon present just for you. Plus, it gives it a fun look! I think John about fell over dead when he saw that I bought a 3 pound pack of bacon from Costco. It was worth it.

Share the Love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures :).

Thanks for following and cooking along with me!

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Bacon Broccoli Tot Breakfast Casserole

Bacon Broccoli Tot Breakfast Casserole - KJ & Company

Bacon Broccoli Tot Breakfast Casserole is a mouthful to say, but it is a mouthful of goodness! Everything that you could want in a breakfast casserole is loaded into one dish. Golden, crunchy tots, thick, salty bacon, and fresh broccoli are wrapped up together in a cheesy, whipped egg base. Your fork will keep going back for more!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 30 minutes
  • Yield: 68 servings 1x
Scale

Ingredients

  • 8 strips of thick-cut bacon, cut into 2 inch pieces
  • 12 eggs
  • 1/2 cup heavy cream
  • 1 1/2 cup shredded mozzarella
  • 2 cups fresh broccoli florets, about 12 inches in size
  • 32 oz bag frozen tater tots
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375 degrees. 
  2. In a large sauté pan over low heat, work in batches to crisp the bacon pieces. Heat the pan over low heat, evenly space the bacon pieces on the bottom of the pan and let them cook for about 5 minutes on each side, or until desired crispiness is achieved. Set the cooked bacon aside onto a plate fitted with a paper towel to catch the extra grease. Repeat this process until all the bacon is cooked. 
  3. In a large bowl, whisk together all of the eggs until all the yolks are broken and the eggs are combined. Whisk in the heavy cream and the mozzarella cheese. Season lightly with salt and pepper. 
  4. Using a 9×13 baking pan, evenly layer about 3/4 of the tater tots on the bottom of the pan. Next, evenly spread the broccoli florets on top of the tater tot layer along with 3/4 of the bacon pieces. Pour the egg mixture on top of all the layers. Use the remaining 1/4 of the tater tots and 1/4 of the bacon to evenly coat the top of the breakfast casserole. 
  5. Bake the breakfast casserole for 50 minutes to 1 hour, or until the tater tots are golden brown on top. Enjoy!

Notes

  • If you prefer to cook bacon in the microwave or oven, go ahead! Whatever method of cooking the bacon you like the best. And you could certainly use more than 8 strips if you prefer more bacon!
  • If you are using a sauté pan to cook the bacon, no oil is needed in the bottom of the pan as the bacon gives off so much grease. Also, cooking the bacon on low heat will allow the bacon to give off more grease and not burn as easily.
Bacon Broccoli Tot Casserole - KJ & Company
Bacon Broccoli Tot Casserole - KJ & Company

Carrot Oatmeal Cream Pies

Carrot Oatmeal Cream Pies are a fun spin on a nostalgic, childhood treat. Two soft cookies that are loaded with fresh carrot, oats and spices are smooshed together with a decadent, cream cheese frosting. Each bite will take you back in time! These cookie sandwiches are the perfect combination between a carrot cake and a classic oatmeal cream pie. They will disappear before you know it!

Carrot Oatmeal Cream Pies - KJ & Company

These fun, hand-held cookie sandwiches are a perfect dessert for any occasion. How cute would these be for Easter?! I could barely resist sneaking a bite or two while I was taking pictures of them. They are just that good!

Carrot Oatmeal Cream Pies - KJ & Company

Originally, I posted this recipe a couple years ago. But, with a couple tweaks and updated pictures, they are ready to roll! This would be a fun recipe to whip up as a family and to have everyone pitch in on assembling them. Plus, the glue that holds these cookies together is homemade cream cheese frosting. How can you resist that?

Share the Love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures :).

Thanks for following and baking along with me!

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Carrot Oatmeal Cream Pies

Carrot Oatmeal Cream Pies - KJ & Company

Carrot Oatmeal Cream Pies are a fun spin on a nostalgic, childhood treat. Two soft cookies that are loaded with fresh carrot, oats and spices are smooshed together with a decadent, cream cheese frosting. Each bite will take you back in time! These cookie sandwiches are the perfect combination between a carrot cake and a classic oatmeal cream pie. They will disappear before you know it!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes + 20 minutes cool down time
  • Total Time: 1 hour
  • Yield: 12 cookie sandwiches 1x
Scale

Ingredients

For the cookies:

  • 2 sticks (16 tablespoons) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups rolled oats
  • 3/4 cup freshly shredded carrot

For the filling:

  • 8 oz package cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the cookies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at a time, making sure to wipe down the sides of the bowl with a rubber spatula in between each addition. Mix in the vanilla extract until just combined.
  2. In a small bowl, combine the flour, baking soda, salt and cinnamon. Add the flour mixture into the butter and sugar mixture and mix on low speed until a dough forms and the flour mixture is completely combined. Add in the oats and shredded carrot and mix on low speed until just combined. 
  3. Using a tablespoon cookie scoop, scoop the cookie dough in rounded scoops onto a non-greased sheet pan, placing them a couple inches a part. Bake the cookies for 10-12 minutes, or until the cookies have set in the middle and start to turn a little golden brown, making sure the bottom and edges do not get too over-done. Let the cookies cool slightly on the baking sheet before transferring them to a cooling rack to cool completely. Repeat this process until all the cookie dough has been used. 

For the filling:

  1. After all the cookies are baked and completely cooled, start on the frosting filling. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until light and fluffy, about a couple minutes. With the mixer speed on low, add in one cup of powdered sugar at a time until combined and a smooth frosting has formed. Mix in the vanilla extract until combined. 
  2. To assemble the cookie sandwiches, turn half of the cookies over to have the bottoms of the cookies showing. Evenly spread the frosting filling on all of the bottoms of the turned over cookies, about a couple tablespoons per cookie (depending on desired amount of filling per cookie). Then, take the cookie tops (the other half of the cookies that have not been turned over) and place them on top of the frosted cookie bottoms. Gently push each cookie sandwich together to seal the cookies together. Enjoy!

Notes

  • Make sure the cookies are completely cooled prior to assembling the cookie sandwiches. Otherwise, you will have a gooey mess on your hands!
  • Right after the cookies come out of the oven, you can take a spatula and gently push/form the cookie sides to make a perfectly round cookie. I typically do this when I want all my cookies to look uniform. 
  • These cookie sandwiches can be served right away, or refrigerated and served the next day. Just let them come to room temperature slightly prior to serving. 
Carrot Oatmeal Cream Pies - KJ & Company

Monthly Scoop – March 2019

Holy moly – I can’t believe that we are at the end of March already! Typically, March is one of those months that seem to drag on forever, but this year, it flew on by!

I just want to start out by saying: thanks for joining me for my first Monthly Scoop! The Monthly Scoop will roll out at the end of each month and will be packed full of goodies such as: recipes that went live that month, life updates, favorite finds and whatever else is relevant that month 🙂 Let’s jump on in!

Recipes

March was packed full of yummy recipes:

Spinach & Artichoke Chicken Soup – perfect, cozy meal for all these cooler, rainy/snowy days! All the creamy and dreaminess of a spinach and artichoke dip combined with chicken soup.

Spinach & Artichoke Chicken Soup - KJ & Company

Smoky Chipotle Beef Stew – this one will blow you out of the water! Such a fun twist on a classic dish. A smoky broth is loaded with tender beef and potatoes.

Smoky Chipotle Beef Stew - KJ & Company

Frosted Chocolate Chip Cinnamon Rolls – mic drop on this one! What more could you want in life? Gooey, chocolate chip cinnamons coated in a cream cheese frosting. Brunch, anyone?

Frosted Chocolate Chip Cinnamon Rolls - KJ & Company

Cajun Shrimp & Cauliflower Grits – eating healthy doesn’t have to be boring! A homemade Cajun seasoning gives these tender shrimp a fun kick, all while the creamy, cauliflower “grits” cool you back down.

Cajun Shrimp & Cauliflower Grits

The Best Basic Banana Bread – need I say more? We all need this recipe up our sleeves! The perfect use for all the ripe bananas sitting on your countertop. Wonderfully filled with bananas, vanilla and topped with crunchy walnuts.

The Best Basic Banana Bread - KJ & Company

Monthly Favorites

I’m always on the hunt for clothes that are not only cute and functional, but most importantly, COMFORTABLE. I will forever give up style to be comfortable. Plus, you always need to make sure you have room for your food baby to grow, just saying (lol). But! I found the perfect tee that fits all of those categories, and you guys seemed to love them too! They are drapey in all the right places, have a curved hem in the front and back (perfect for leggings!), and can be dressed up or down.

Monthly Updates

This March I faced my fear and did my very first… Insta Live! Now, to some of you, that may not seem like a big deal. But for some reason, I was all sorts of nervous about it! Now, looking back, I see that I had nothing to fear because everything went great. I had no reason to be nervous! It actually ended up being quite fun. I’m thinking maybe one Insta Live a month? Or two? Who knows. If you didn’t get to tune in or see the replay, we made this scrumptious, comfort food dish:

Chicken Tater Tot Casserole – oh yeah, it’s as good as it sounds.

Chicken Tater Tot Casserole - KJ & Company

Other life updates include: figuring out the self-timer function on my camera (how did I not know about this before?! LIFE CHANGING), going for my first run outside for 2019 (it was death, but in a good way), sticking to a budget (more on that later!), and me contemplating hosting Easter (should we?!?!).

Well, I hope that you all had a wonderful March! I know it was quite crazy, beautiful, busy and full of all the things for us, but I wouldn’t trade it up!

Should I throw a #funnyfactfriday (your daily dose of a funny fact about me) in here as a little bonus?! There’s going to be quite a few of you who may question my sanity after this one…

Bonus

#FunnyFactFriday – I hate Spring.

All the jaws just dropped.

I know, I know – you are all looking at me like I’m a crazy lady, but I have my reasons. To start off, my list of favorite seasons is: Fall, Winter, Summer, Spring. I just love all things cozy, comfy and all the fun and family traditions that come with Fall and Winter. I’m a true Norwegian gal at heart. Spring to me is this:

Allergies – Farmer’s burn piles (this on top of allergies = death) – You never know what to wear because the weather won’t make up it’s mind – Everyone is eating healthy (cake, please!) – Summer is approaching which means: shorts & swim suits aka sticking to everything you sit on. *Insert all the laughing/crying faced emojis here*

Any who, thanks for following along!

All the yummy things,

Kj

The Best Basic Banana Bread

The Best Basic Banana Bread is the classic banana bread recipe that we all love. This banana bread is decadent, moist and sweet from the ripe bananas. Before baking it away in the oven, I topped it off with crushed walnuts and sugar to create a crunchy, caramelized topping. If you have ripe bananas sitting on your countertop, this is the recipe that you need!

The Best Basic Banana Bread - KJ & Company

Not only is this banana bread recipe delicious the way it is, but it can easily be adapted to how you love your banana bread! Are you a fan of chocolate chips in your banana bread? Me too! Fold in a cup of your favorite chips before putting it in the oven.

The Best Basic Banana Bread - KJ & Company

If you ask me, banana bread and vanilla are best friends. And this recipe does not lack on the vanilla side! It pairs perfectly with the sweet bananas and keeps you going back for another slice. Banana bread should be effortless and delicious. A simple recipe that fills your house up with warmth and deliciousness.

Life Hack:

After the banana bread is baked and cooled completely, slice it and package each slice individually into small zip baggies for an easy grab-and-go breakfast in the morning! Packaging the slices this way also keeps them from drying out.

Share the Love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures ? Thanks for following and baking along with me!

Print

The Best Basic Banana Bread

The Best Basic Banana Bread - KJ & Company

The Best Basic Banana Bread is the classic banana bread recipe that we all love. This banana bread is decadent, moist and sweet from the ripe bananas. Before baking it away in the oven, I topped it off with crushed walnuts and sugar to create a crunchy, caramelized topping. If you have ripe bananas sitting on your countertop, this is the recipe that you need!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 banana bread loaf 1x
Scale

Ingredients

For the banana bread:

  • 4 ripe bananas
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt

For the topping:

  • 3/4 cup chopped walnuts
  • 2 teaspoons sugar

Instructions

  1. Preheat your oven to 350 degrees. In a large bowl, mash the bananas with a fork until smooth. Whisk in the vegetable oil, sugar, eggs and vanilla extract with the mashed bananas until smooth.
  2. Use a rubber spatula to fold the flour, baking soda and salt into the banana mixture until combined and smooth. Pour the batter into a greased 9×5 bread pan. In a small bowl, toss together the chopped walnuts and sugar for the topping. Evenly top the banana bread batter with the topping mixture.
  3. Bake the banana bread for 50-55 minutes, or until a toothpick inserted into the middle of the banana bread comes out clean. Let the banana bread cool completely in the pan before turning it out and slicing it. Enjoy!
The Best Basic Banana Bread - KJ & Company
The Best Basic Banana Bread - KJ & Company

Cajun Shrimp & Cauliflower Grits

Cajun Shrimp & Cauliflower Grits is a dish that packs a punch! Tender shrimp are seared with homemade Cajun seasoning and then simmered with light beer and butter to deglaze the pan. Steamed cauliflower is whipped into a fluffy cloud and is the perfect, creamy companion to go with the bold, Cajun shrimp.

Cajun Shrimp & Cauliflower Grits

I originally posted this recipe a few years back, but since then there have been some improvements! One of them being, making your own Cajun seasoning blend to coat the shrimp with. If you are in a time crunch or don’t have all the ingredients on hand to make your own, you can certainly still use pre-made Cajun seasoning! I just love how when I create my own, I am controlling everything that goes in it and can choose on how spicy I would like it to be. The Cajun seasoning mix I have outlined below has just the right amount of kick to it to not make it overwhelming. Perfect for my tastebuds!

Cajun Shrimp & Cauliflower Grits

Now, let’s take a second to talk about the cauliflower “grits.” I know there are die-hard grits fanatics out there who will tell me until the sun sets that these are not true grits. I know, I know. We all love our original grits, but these cauliflower “grits” sure do make a delicious, healthy alternative! I honestly don’t even miss the starchiness of the grits because the cauliflower holds up so well. Don’t knock it till you’ve tried it.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures ? Thanks for following and cooking along with me!

Print

Cajun Shrimp & Cauliflower Grits

Cajun Shrimp & Cauliflower Grits

Cajun Shrimp & Cauliflower Grits is a dish that packs a punch! Tender shrimp are seared with homemade Cajun seasoning and then simmered with light beer and butter to deglaze the pan. Steamed cauliflower is whipped into a fluffy cloud and is the perfect, creamy companion to go with the bold, Cajun shrimp.

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

For the shrimp:

  • 16 oz (1 pound) raw shrimp, peeled and de-veined
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon dried thyme
  • 3/4 cup light beer
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Sliced green onions and lemon wedges for serving

For the cauliflower grits:

  • 1 large head of cauliflower, leaves/rough stems removed
  • 3/4 cup milk
  • 3/4 cup shredded parmesan cheese
  • Salt and pepper to taste

Instructions

For the shrimp:

  1. Heat the olive oil in a large skillet over medium-high heat. Add in the shrimp and start to sear them on one side. Add in the paprika, onion powder, garlic powder, oregano, cayenne and thyme and toss to coat.
  2. Deglaze the pan with the light beer and reduce the heat to low. Allow the shrimp to simmer in the sauce until it has reduced by half, about 5-8 minutes. Add in the butter and toss to coat the shrimp and the sauce evenly. Season to taste with salt and pepper and serve immediately with chopped green onions and lemon wedges on top of the cauliflower grits.

For the cauliflower grits:

  1. While the shrimp are cooking, bring a large pot of water to a rolling boil over high heat. Add in the cauliflower florets and boil until fork-tender, about 5-8 minutes. Drain the cauliflower and add them into a blender or food processor with the milk and parmesan cheese. Blend until smooth and season to taste with salt and pepper. 

Notes

  • If you are using a pre-made Cajun seasoning, I would start with a tablespoon and then go from there depending on the strength desired. 
  • For the light beer, I like to use Modelo or Michelob Golden Light
Cajun Shrimp & Cauliflower Grits - KJ & Company
Cajun Shrimp & Cauliflower Grits - KJ & Company

Frosted Chocolate Chip Cinnamon Rolls

Frosted Chocolate Chip Cinnamon Rolls are the cinnamon rolls that you always dreamed of as a kid. Flaky, sweet dough is rolled up with butter, warm cinnamon and gooey chocolate chips. A big swoosh of decadent cream cheese frosting across the top, and you have cinnamon roll bliss!

Frosted Chocolate Chip Cinnamon Rolls - KJ & Company

Growing up, I would always sit at the kitchen table at my Grandma’s house while she would be baking away. Pulling out her wooden cutting board from the countertop (you know, the ones that actually pull out flat from the counter top and then slide back in), she would dust it with flour and get to work. Right before she was about to roll the cinnamon rolls up into rounds of perfection, she would ask me, “Chocolate chips or raisins?” As a kid, and ok, still today, my answer would ALWAYS be chocolate chips. Knowing that my Grandpa was sitting at the other end of the table smiling under his big glasses, a steaming cup of coffee and a newspaper, my Grandma would put chocolate chips on half of the dough, and raisins on the other half. Grandpa loved raisins, and I loved chocolate chips. You better believe I was double-checking my roll before digging in to make sure I didn’t get a raisin roll. So, my love for chocolate chip cinnamon rolls began.

Frosted Chocolate Chip Cinnamon Rolls - KJ & Company

The aroma of chocolate and warm cinnamon will fill your house as these bake away. There are two ways that you can go about frosting these cinnamon rolls. Firstly, you can frost them right after they come out of the oven. The frosting will melt and turn into a shiny glaze that coats every nook and cranny of the roll. Secondly, if you have the patience, you can let the rolls cool before you frost them. This will result in a cloud of creamy frosting nestled on top of a soft cinnamon roll. Either way you like it, they are hard to resist!

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂 Thanks for following and baking along with me!

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Frosted Chocolate Chip Cinnamon Rolls

Frosted Chocolate Chip Cinnamon Rolls - KJ & Company

Frosted Chocolate Chip Cinnamon Rolls are the cinnamon rolls that you always dreamed of as a kid. Flaky, sweet dough is rolled up with butter, warm cinnamon and gooey chocolate chips. A big swoosh of decadent cream cheese frosting across the top, and you have cinnamon roll bliss!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 9 cinnamon rolls 1x
Scale

Ingredients

For the cinnamon rolls:

  • 1 tablespoon dry active yeast
  • 1/4 cup warm water
  • 1 cup sugar, plus 1 tablespoon
  • 1 stick butter (8 tablespoons), plus 4 tablespoons (1 1/2 sticks total)
  • 1 cup milk
  • 2 eggs
  • 4 cups flour
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 3/4 cup chocolate chips

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

For the Cinnamon Rolls:

  1. In a small bowl, gently whisk together the yeast, 1 tablespoon of sugar and warm water together until just combined. Set aside to let the yeast activate for a few minutes. Meanwhile, add 1 stick of butter to a saucepan over medium-low heat. When it is almost fully melted (and not browning) pour in the milk and stir to combine. Be careful to not let the milk boil. After the butter is completely melted and the milk warmed through, pour it into a separate bowl or dish to let cool.
  2. In a large bowl, whisk together the eggs, salt and 1/2 a cup of the sugar. While you are whisking, slowly pour in the cooled butter and milk mixture, being careful that it still isn’t too hot so that you don’t curdle the eggs. Whisk in the activated yeast until just combined.
  3. Using a rubber spatula, carefully fold in the flour into the wet ingredients until a dough ball forms and all the flour is incorporated. Cover the bowl with plastic wrap and let the dough rise in a warm area, such as a stovetop or warm sunlight, for 1 to 1 1/2 hours. The dough should be about double in size.
  4. After the dough has risen, preheat your oven to 350 degrees. Flour a surface to roll the dough out onto to. Use a rolling pin to roll the dough out into a large oval/rectangle shape about 1/2 inch thick. Melt the remaining 4 tablespoons of butter. Brush the rolled out dough with the melted butter, saving a little bit of the butter to brush the tops of the rolls with. Evenly spread the remaining 1/2 cup of sugar over the top of the melted butter, followed by the cinnamon and chocolate chips. 
  5. Starting at one end of the rolled out dough, fold it over itself and then start to evenly roll the dough into log until you get to the other end. Use a sharp knife to cut the cinnamon rolls, about a couple inches wide each.Place the cinnamon rolls pretty face-side up in a greased 9×13 baking pan. The cinnamon rolls will bake out and fill the pan, so don’t worry if you have open spaces. Gently brush the tops of the cinnamon rolls with the little bit of melted butter leftover. 
  6. Bake for 25-30 minutes, or until the tops are slightly golden brown and the dough is cooked through.

For the frosting:

  1. In the bowl of an electric mixer, beat together the butter and cream cheese on medium speed until light and fluffy, about a couple minutes. Mix in the vanilla extract until just combined.
  2. Working with a cup at a time and the mixer speed on low, add in the powdered sugar until completely combined and a smooth frosting forms, about a few minutes.
  3. Generously frost the tops of the cinnamon rolls with the frosting. Enjoy!
Frosted Chocolate Chip Cinnamon Rolls - KJ & Company
Frosted Chocolate Chip Cinnamon Rolls - KJ & Company

Smoky Chipotle Beef Stew

Smoky Chipotle Beef Stew is a bowl of stew that you won’t be able to put down! Classic, tender, melt-in-your-mouth pieces of beef and potatoes are met with a smoky, chipotle beef broth that will take your tastebuds for a ride. I topped my stew with fresh cilantro, creamy avocado, a dollop of sour cream and a sprinkle of cheddar cheese. Dig on in with a spoon or crispy tortilla chips for a little bit of crunch!

Smoky Chipotle Beef Stew - KJ & Company

Trust me, you are going to want this stew bubbling away on your stove top! As a result, your house will be filled with memorable aromas of a beef stew, but then a kick from the chipotle. It’s almost like a chili and a beef stew combined! But, we are leaving out the tomato base and beans. Big, tender chunks of beef stew meat are clearly the star of the show in this recipe. Having baby Yukon gold potatoes to accompany the beef was not in question at all. I tossed in some chopped red bell pepper to add a little something extra and it was the perfect match!

Smoky Chipotle Beef Stew - KJ & Company

Now, let’s talk about the broth. Liquid smoke and chipotle powder seriously take this stew broth to the next level. The liquid smoke helps give it a depth of flavor that you would think it would take hours of cooking to get. Chipotle powder adds a subtle heat that keeps you going back for more. It is a match made in heaven. This beef stew broth is velvety and rich and best mopped up with chunky bread or crunchy tortilla chips.

Smoky Chipotle Beef Stew - KJ & Company

John went as far to say that this Smoky Chipotle Beef Stew was one of the best things I’ve made! We devoured it for dinner and looked forward to our lunch leftovers the next day. You won’t regret putting this beef stew on your menu for the week!

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Smoky Chipotle Beef Stew

Smoky Chipotle Beef Stew - KJ & Company

Smoky Chipotle Beef Stew is a bowl of stew that you won’t be able to put down! The classic, tender, melt-in-your-mouth pieces of beef and potatoes are met with a smoky, chipotle beef broth that will take your tastebuds for a ride. This stew is best topped with fresh cilantro, creamy avocado, a dollop of sour cream and a sprinkle of cheddar cheese. Dig on in with a spoon or crispy tortilla chips for a little bit of crunch!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 2 hours, 30 minutes
  • Total Time: 3 hours
  • Yield: 68 Servings 1x
Scale

Ingredients

  • 3 pounds beef stew meat
  • 1/2 cup flour
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoons chipotle powder
  • 2 teaspoons liquid smoke (I used hickory)
  • 64 oz beef stock (or 2 – 32oz containers)
  • 5 cups baby Yukon gold potatoes that have been cut in half and then quartered
  • 1 teaspoon salt

Instructions

  1. In a large bowl, add the beef stew meat and flour. Toss to lightly coat each piece of stew meat with the flour, shaking off any excess flour. 
  2. In a large Dutch oven or stock pot, heat 1 tablespoon of the olive oil over medium heat. Working in three separate batches, add just enough stew meat to cover the bottom of the pan. Brown the stew meat for a couple minutes on each side, being careful to not let the bottom of the pan burn (reduce the heat if it does start to burn). Remove that batch of stew meat and set aside, add in another tablespoon of olive oil and repeat the process with the next batch of stew meat. Repeat the process of removing the second batch of browned stew meat, adding in the third tablespoon of olive oil and the last batch of stew meat to be browned. This process can take about 20 minutes.
  3. Once all the stew meat has been browned and is set aside, add the onion and bell pepper into the bottom of the pot. Sauté for several minutes, or until the onion starts to turn translucent, being careful to not let it burn. Add in the chopped garlic, chipotle powder and liquid smoke. Stir to combine. Add the beef stew meat back into the pot and then pour the beef stock in. Gently stir to combine the stew. Bring to a low boil over medium heat.
  4. Add the potatoes and salt into the stew and stir to combine. Reduce the heat to low, cover with a lid and let the stew simmer for 1 1/2 hours. Remove the lid and then let the stew simmer for another 30 minutes to let it reduce and thicken slightly. Serve immediately, or let continue to simmer on the lowest heat until ready to serve. Enjoy!

Notes

  • Like any stew, the longer the stew gets to simmer together, the better. 
  • This stew re-heats wonderfully!
  • Don’t be intimidated by the amount of time this stew takes – 2 hours of it is just leaving the stew alone to simmer! Cooking the stew low and slow will insure tender pieces of stew meat.
Smoky Chipotle Beef Stew - KJ & Company

Spinach & Artichoke Chicken Soup

Spinach & Artichoke Chicken Soup is a mash up of two separate, classic dishes to make a mind-blowing, delicious soup! Close your eyes and imagine a gooey, creamy spinach and artichoke dip. Now take all of that decadent goodness and plunge head-first into a classic bowl of chicken soup. The end result is a creamy, rich chicken soup that gets a slight tang from the artichokes and the addition of spinach to bring home the classic combinations that are so loved.

Spinach & Artichoke Chicken Soup - KJ & Company

Each spoonful is loaded full of succulent chicken, tangy artichokes, fresh veggies and a creamy broth to wrap it all up in. I think that this soup is best served with some warm, flaky biscuits or a crunchy baguette. This is a bowl of soup that you want to snuggle up on the couch with while a feel-good movie is playing in the background. It is good, old-fashioned comfort food!

This soup is perfect for any weeknight meal, snow day treat or Sunday dinner.

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Spinach & Artichoke Chicken Soup

Spinach & Artichoke Chicken Soup - KJ & Company

Spinach & Artichoke Chicken Soup is a mash up of two separate, classic dishes to make a mind-blowing, delicious soup! Close your eyes and imagine a gooey, creamy spinach and artichoke dip. Now take all of that decadent goodness and plunge head-first into a classic bowl of chicken soup. The end result is a creamy, rich chicken soup that gets a slight tang from the artichokes and the addition of spinach to bring home the classic combinations that are so loved.

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
Scale

Ingredients

  • 1 1/2 pounds chicken tenders or breasts
  • 64 oz chicken stock
  • 1 onion, chopped
  • 2 cups sliced carrots,  peeled and cut into 1/4 inch rounds (I typically use baby carrots so I don’t have to peel them)
  • 14 oz can artichoke hearts, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon chopped garlic
  • 1 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups heavy cream
  • 1 cup sour cream
  • 5 cups fresh spinach

Instructions

  1. In a large stock pot or Dutch oven, bring the chicken stock to a low boil over medium heat. Add in the chicken, onion and carrots and bring to a low boil. Boil the chicken for about 20 minutes, or until it is cooked all the way through. Remove the chicken from the stock and set aside to cool slightly. 
  2. While the chicken is cooling, add the artichoke hearts, rosemary, thyme, oregano, garlic, salt and pepper in with the stock. Reduce the heat to low. Using two forks, gently shred the chicken and then add it back into the soup. 
  3. With the soup at a simmer on low heat, stir the heavy cream and sour cream into the soup. Allow the soup to come back up to a simmer, but do not let it boil once the heavy cream has been added. Simmer for 15-20 minutes or until the soup has thickened slightly and reduced. Stir in the spinach and allow to simmer for a few minutes more. At this point you can serve immediately, or allow the soup to be on a low simmer for up to 1-2 hours. If it thickens too much, you can slowly add in more chicken stock until desired consistency is reached.

Notes

  • Like any soup, the longer this soup gets to simmer together, the better!
Spinach & Artichoke Chicken Soup - KJ & Company

Sticky Pomegranate Meatballs

Sticky Pomegranate Meatballs are a fun, Moroccan twist on a meatball! Loaded with fresh herbs and then glazed with a sweet, sticky pomegranate sauce, they are bound to tickle your tastebuds!

Sticky Pomegranate Meatballs - KJ & Company

I think that it’s fun to twist things up every once in awhile! Not only are these Sticky Pomegranate Meatballs delicious, but they sure are pretty! The pomegranate sauce reduces down to a glossy, deep maroon sauce that adds a decadent look to these meatballs. You can serve them up as an exciting weeknight dinner, or bust them out to impress your guests or date! Either way you serve them, they are sure to be a fun hit.

Sticky Pomegranate Meatballs - KJ & Company

Sticky Pomegranate Meatballs are best served on a bed of Almond Herb Couscous, if you ask me! A complete meal to change things up from the norm. We didn’t mind having leftovers of this, either!

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Sticky Pomegranate Meatballs

Sticky Pomegranate Meatballs - KJ & Company

Sticky Pomegranate Meatballs are a fun, Moroccan twist on a meatball! Loaded with fresh herbs and then glazed with a sweet, sticky pomegranate sauce, they are bound to tickle your tastebuds!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 20 meatballs or 56 servings 1x
Scale

Ingredients

  • 2 pounds ground beef (I used 85/15)
  • 1 egg
  • 1 tablespoon seasoned salt
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped green onion
  • 1 teaspoon chopped garlic
  • 1 teaspoon Worcestershire sauce
  • 2 cups pomegranate juice
  • 1 1/2 teaspoons corn starch
  • 2 tablespoons water
  • Pomegranate seeds, fresh parsley and green onion for garnish

Instructions

  1. Preheat your oven to 400 degrees. In a large bowl, combine the ground beef, egg, seasoned salt, fresh parsley, green onion, garlic and Worcestershire sauce. Use your hands to lightly mix it all together until combined. Using a baking sheet with a wire rack insert, scoop the meatball mixture into 1/4 scoop increments, roll them in the palm of your hand to create an even meatball, and place them on the wire rack with at least an inch in between each meatball. Repeat until all the ground beef mixture has been used. The meatballs should be slightly larger than a golf ball. 
  2. Bake the prepared meatballs for 35-40 minutes, or until browned on top and cooked all the way through.
  3. During the last 10 minutes of the meatballs baking, start preparing the pomegranate sauce. In a medium sauce pan, heat the pomegranate juice over medium heat. After it comes to a simmer, mix together the corn starch and water in a separate, small bow. Reduce the heat to low and whisk the corn starch mixture into the pomegranate juice. Continue to whisk until completely combined and the sauce thickens. Keep warm until the meatballs are done cooking.
  4. After the meatballs are cooked all the way through, evenly toss them in the pomegranate sauce until they are completely coated. Serve immediately with Almond Herb Couscous and pomegranate seeds, fresh parsley and chopped green onion as garnishes. Extra pomegranate sauce can also be served along side. 

Notes

  • This recipe is also great if venison or bison are used! I would do 1 pound beef to 1 pound venison/bison. 
Sticky Pomegranate Meatballs - KJ & Company
Sticky Pomegranate Meatballs - KJ & Company

Almond Herb Couscous

Almond Herb Couscous could quite possibly the quickest, most delicious side dish that you can make! Simmering the couscous in chicken stock gives the couscous a depth of flavor, while the almonds and fresh herbs add brightness and a nutty background. This flavor-packed couscous is ready under ten minutes!

Almond Herb Couscous - KJ & Company
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Almond Herb Couscous

Almond Herb Couscous - KJ & Company

Almond Herb Couscous could quite possibly the quickest, most delicious side dish that you can make! Simmering the couscous in chicken stock gives the couscous a depth of flavor, while the almonds and fresh herbs add brightness and a nutty background. This flavor-packed couscous is ready under ten minutes!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 2 cups Moroccan-style couscous
  • 3 cups chicken stock
  • 2 tablespoons butter
  • 1/2 cup sliced almonds
  • 1/3 cup chopped fresh parsley
  • 2 green onions, chopped 

Instructions

  1. In a saucepan, bring the chicken stock and butter to a boil over medium heat. After the chicken stock is at a low boil, whisk the couscous into the chicken stock, turn off the heat, and place a lid on the saucepan. Leave the couscous to sit with the lid on for 5 minutes.
  2. Fluff the couscous with a fork and mix in the almonds, parsley and green onions. Season to taste with salt and pepper. Enjoy!
Almond Herb Couscous - KJ & Company

Chicken Tater Tot Casserole

If you’re looking for pure comfort food, Chicken Tater Tot Casserole is just the dish for you! A classic, homemade, creamy chicken pot pie-type filling is topped with nostalgic tater tots. When it comes out of the oven, the tater tots are golden brown and crispy, while the creamy, chicken filling is bubbling to perfection.

Chicken Tater Tot Casserole - KJ & Company

This is one of those recipes that, even though it isn’t the healthiest on the list, it is certainly one that you will turn back to! That’s the thing about comfort food, though. Recipes that might not be the healthiest for us in calorie count, but good for the soul. With cold temperatures and snow flurries, you will want a bowl of this Chicken Tater Tot Casserole in front of you!

Chicken Tater Tot Casserole - KJ & Company

Tater tots always have a nostalgic memory attached to them. As you crunch into one, it usually takes you straight back to your childhood or the first time you tasted one of those salty, crispy, golden nuggets of joy. I think my husband about cried when he saw me bringing home a couple bags of tater tots to toss in the freezer. You never know when you are going to need a tot!

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Chicken Tater Tot Casserole

Chicken Tater Tot Casserole - KJ & Company

If you’re looking for pure comfort food, Chicken Tater Tot Casserole is just the dish for you! A classic, homemade, creamy chicken pot pie-type filling is topped with nostalgic tater tots. When it comes out of the oven, the tater tots are golden brown and crispy, while the creamy, chicken filling is bubbling to perfection.

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

  • 1 medium onion, chopped
  • 2 celery stalks, chopped into 1/4 inch pieces
  • 2 large carrots, peeled and cut into 1/4 inch disks
  • 4 tablespoons butter
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 4 tablespoons flour
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 2 pounds chicken tenderloins, cut into 1 inch pieces
  • 32 oz bag frozen tater tots

Instructions

  1. Preheat your oven to 350 degrees. In a large skillet, heat the butter over medium heat. Add in the onion and sauté until slightly translucent, about a few minutes. Add in the celery, carrots and garlic. Stir to combine and sauté for a few minutes more, avoiding any dark browning of the butter or vegetables. 
  2. Add the salt, pepper, rosemary, oregano, thyme and flour into the butter and chopped vegetables. Stir to create a thick mixture and until the flour has coated everything. Whisk in the heavy cream and chicken stock and bring to a low boil. Add in the chicken pieces and stir to combine. 
  3. Reduce the heat to low and allow the chicken filling to simmer for about 20 minutes, or until the mixture has thickened and the chicken is cooked through. Carefully pour the chicken filling into a 9×13 baking pan. Evenly top it with the frozen tater tots. Bake the Chicken Tater Tot Casserole for 1 hour, or until the tater tots are golden brown and the chicken filling is bubbling. Enjoy!

Notes

  • If the chicken filling is getting too thick while it is simmering on the stovetop, you can add in more chicken stock 1/2 cup at a time to help thin it out. 
  • You could certainly add in any additional veggies of your choosing! Peas, green beans or broccoli would go great!
Chicken Tater Tot Casserole - KJ & Company

Cheesy Tortellini Bake with Turkey Sausage & Broccoli

Cheesy Tortellini Bake with Turkey Sausage & Broccoli is the comfort food dish that you don’t feel guilty indulging in! Yes, it’s loaded with cheesy tortellini and gooey mozzarella cheese, but the sautéd turkey sausage and broccoli florets balance it out! Pulling this cheesy, bubbling tortellini bake out of the oven will make all of your comfort dinner dreams come true.

Cheesy Tortellini Bake with Turkey Sausage & Broccoli - KJ & Company

Tortellini are a fun and delicious way to mix up your usual pasta dishes. Store bought versions work perfectly, in my opinion, but if you are a tortellini connoisseur, then knock yourself out with homemade! As for me, I will stick with the ones that I find in the refrigerated section at the grocery store. I can then toss them in my freezer for when I need some cheesy pasta in a flash. They are quick to cook in a pot of boiling water, and then perfect to toss with sauce, sautéd turkey sausage, broccoli and loads of melty mozzarella cheese.

Cheesey Tortellini Bake with Turkey Sausage & Broccoli - KJ & Company

Whether you’re looking for a cozy weeknight meal, a bubbly date night masterpiece or meal prepping for the week, this Cheesy Tortellini Bake with Turkey Sausage and Broccoli is one for the books!

My Epic Tomato Soup Sauce works perfectly as the sauce for this dish, but if you don’t have time to make your own sauce, then your favorite jarred sauce works great as well!

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Cheesy Tortellini Bake with Turkey Sausage & Broccoli

Cheesy Tortellini Bake with Turkey Sausage & Broccoli - KJ & Company

Cheesy Tortellini Bake with Turkey Sausage & Broccoli is the comfort food dish that you don’t feel guilty indulging in! Yes, it’s loaded with cheesy tortellini and gooey mozzarella cheese, but the sautéd turkey sausage and broccoli florets balance it out! Pulling this cheesy, bubbling tortellini bake out of the oven will make all of your comfort dinner dreams come true.

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 46 1x
Scale

Ingredients

  • 13 oz smoked turkey sausage, cut into 1/2 inch disks
  • 4 cups broccoli florets, about an inch in size each
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 20 oz package cheese tortellini
  • 32 oz (4 cups) Epic Tomato Soup Sauce, or jarred sauce of choice
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded parmesan cheese

Instructions

  1. Preheat your oven to 350 degrees. Heat the olive oil over medium heat in a large, oven-proof skillet. Add the turkey sausage and sauté for about 5 minutes or until they start to turn slightly golden brown, making sure to turn them over halfway through. Add in the broccoli florets and chopped garlic and stir to combine. Sauté for another 10-15 minutes, or until the broccoli florets and turkey sausage are sautéd nicely with some golden brown markings. 
  2. Meanwhile, heat a large pot of boiling water over high heat and cook the cheese tortellini according to package instructions. Drain the tortellini and add them into the skillet with the turkey sausage and broccoli. Pour the tomato sauce over all of the ingredients in the skillet and toss to coat completely. Stir in 1 cup of the mozzarella cheese and 1 cup of the parmesan cheese. 
  3. Make the top an even surface and top the tortellini bake with the remaining mozzarella and parmesan cheese until completely coated. Bake for 40-45 minutes, or until the cheese is melted and starting to turn slightly golden brown on top. Enjoy!

Notes

  • If you don’t have a large, oven-proof skillet, you could easily transfer the tortellini bake into a 9×13 baking pan prior to topping it with cheese and baking it.
Cheesy Tortellini Bake with Turkey Sausage & Broccoli - KJ & Company
Cheesy Tortellini Bake with Turkey Sausage & Broccoli - KJ & Company

Miso Chicken Ramen

One of the most comforting dishes that I’ve been making lately is homemade ramen bowls! Simmering the chicken, miso, veggies and seasonings together to make your own, homemade, decadent stock is so fulfilling that you won’t know what to do with yourself! Ladle that liquid gold over some freshly cooked ramen noodles, top with your desired toppings and slurp away. There’s just something about making your own, decadent version of a nostalgic dish that makes your heart (and stomach) happy.

Miso Chicken Ramen - KJ & Company

Miso Chicken Ramen is simple ingredients simmered together low and slow to result in a stock that is flavor-packed and decadent. The addition of miso elevates an ordinary chicken stock to the next level. You get the sense of umami, and you just want to close your eyes, savor it, and take in another spoonful. No ramen bowl would be complete without the most obvious ingredient: ramen noodles. These squiggly, little noodles will take you straight back to your childhood and are irresistible to slurp down. Toppings such as soft boiled eggs, shredded chicken (from the stock), seaweed chips, and freshly chopped green onion accompany this dish perfectly. Your bowl will be clean before you know it!

Miso Chicken Ramen - KJ & Company

Don’t let the thought of making your own, homemade stock. All you need is a medium to large stock pot (or Dutch oven), a handful of ingredients and a little bit of time. The longer that the stock gets to simmer together, the better. The flavors will continue to develop and richen together to create a stock that looks like liquid gold.

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Miso Chicken Ramen

Miso Chicken Ramen - KJ & Company

Miso Chicken Ramen is simple ingredients simmered together low and slow to result in a stock that is flavor-packed and decadent. The addition of miso elevates an ordinary chicken stock to the next level. You get the sense of umami, and you just want to close your eyes, savor it, and take in another spoonful.

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: Serves 46 1x
Scale

Ingredients

  • 12 cups water
  • 2 1/2 pounds bone-in, skin-on chicken breasts (about 2 large chicken breasts)
  • 1 large onion, roughly chopped
  • 5 large carrots, peeled and cut into 1 inch pieces
  • 2 celery stocks, cut into 1 inch pieces
  • 4 tablespoons miso paste (I used a brown rice mellow miso paste)
  • 1 tablespoon chopped garlic
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 10 oz ramen noodles

Topping Ideas:

  • Soft boiled eggs
  • Seaweed chips
  • Chopped green onion
  • Shredded chicken
  • Roasted corn
  • Shredded carrot
  • Mushrooms (cooked or raw)
  • Kale chips

Instructions

  1. Pour the water into a large stock pot or Dutch oven and bring to a simmer over medium heat. Add in the chicken breasts, onion, carrots, celery stalks, miso paste, garlic, chicken bouillon cubes and salt.
  2. Bring the stock to a low boil over medium heat, then reduce the heat to low to allow the stock to simmer. Let the stock simmer on low for at least 1 1/2 – 2 hours (or until the chicken is cooked all the way through), and up to 3-4 hours. Remove the chicken breasts from the stock and set aside to cool slightly. 
  3. Using a large, fine mesh strainer, carefully strain the stock into a large, heat-proof bowl. Discard of the veggies leftover in the strainer to result in a smooth stock in the bowl. Pour the stock back into the stock pot to keep warm on low heat until you are ready to serve. Remove the skin and bones from the chicken and shred the meat using a couple forks. Put the chicken meat back into the stock to keep warm as well. 
  4. Cook the ramen noodles according to package instructions in a separate pot of boiling water, being careful to not over-cook them as they do cook quickly. Drain the noodles and put them into the miso chicken stock. Stir to combine. Ladle into bowls and top with desired toppings and serve!

Notes

  • If you are going to let your stock simmer 3-4 hours, you may need to add a couple more cups of water to the stock as it will reduce and thicken. 
  • This miso chicken ramen does great as a leftover! Just store it all together in an air-tight container in the fridge and re-heat the next day. 
  • If you are using a whole chicken instead of just chicken breasts, you will need to adjust the cooking time to insure that the chicken is cooked all the way through.
  • I’ve even started this stock with chicken that was still slightly frozen. It will still work out perfectly! As always, just make sure that the chicken is cooked through. 
  • If you don’t have time to make this stock before dinner, you could start it earlier in the day in a large slow-cooker. Simply add all of the ingredients to a slow cooker that is large enough and set to a low temperature for 6-8 hours. Continue with the steps of removing and shredding the chicken and straining the stock before serving. 
Miso Chicken Ramen - KJ & Company
Miso Chicken Ramen - KJ & Company
Miso Chicken Ramen - KJ & Company

Malted Chocolate Chip Cookies

I can’t believe that I haven’t posted a recipe since Christmas Eve! I never intended to take January off from posting, but it happened and that’s ok! Let’s bring in February with the best: cookies! Malted Chocolate Chip Cookies, that is. A standard chocolate chip cookie gets a face lift with the addition of ever-so-decadent malt powder. Dreams really do come true.

Malted Chocolate Chip Cookies - KJ & Company

When making malts, I’m the type of person that not only puts a generous amount of malt powder inside my malt, but also a nice dusting of that velvety goodness on top before I dunk my straw in. YOLO, right?! Adding malt powder to this batch of chocolate chip cookies takes the flavor to next level. You get a since of creamy and nuttiness as you sink your teeth into the cookie.

Malted Chocolate Chip Cookies - KJ & Company

I vote that you should make a batch of these Malted Chocolate Chip Cookies, pull out the blender and whip up some decadent malts, invite me over and we can be best friends forever as we sip malts and eat Malted Chocolate Chip Cookies together. It’s like one of those perfect movie scenes that end in happy dancing, rainbows and sunshine.

Happy February!

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Malted Chocolate Chip Cookies

Malted Chocolate Chip Cookies - KJ & Company

A standard chocolate chip cookie gets a face lift with the addition of ever-so-decadent malt powder. You will get a slight creamy and nutty flavor as you bite into each cookie!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 1820 cookies 1x
Scale

Ingredients

  • 2 sticks (16 tablespoons) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/14 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons malt powder
  • 12 oz semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until light and fluffy, about a few minutes. Reduce the speed to low and add in one egg at a time until completely incorporated, making sure to wipe down the sides and bottom of the bowl in between each addition. Mix in the vanilla extract. 
  2. In a small bowl, combine the flour, baking soda, salt and malt powder. Slowly add the flour mixture into the butter mixture with the mixer speed on low until a cookie dough forms. Using a rubber spatula, fold in the chocolate chips until combined. 
  3. Using a tablespoon scoop, scoop rounded tablespoons of cookie dough balls onto a non-greased cookie sheet, placing them a couple inches apart. Bake the cookies for 8-10 minutes, or until slightly golden brown and the centers of the cookies have set. Repeat until all the cookie dough has been used. Let the cookies cool for a few minutes on the cookie sheet before transferring them to a wire rack to cool completely. Enjoy!
Malted Chocolate Chip Cookies - KJ & Company
Malted Chocolate Chip Cookies - KJ & Company

Frosted Eggnog Cookies

Frosted Eggnog Cookies just may be my new favorite Christmas cookie! The eggnog-infused cookie base is the perfect vessel for the creamy, nutmeg-speckled cream cheese frosting. You won’t be able to resist these! Pour yourself a glass of some classic nog and enjoy a delicious cookie inspired by the holiday season!

Frosted Eggnog Cookies - KJ & Company

I have always been obsessed with eggnog. When Christmas rolls around you better believe I’m stocking up on that thick and creamy beverage! I’m all for the Christmas Vacation style of drinking it, too. Just pour it all into a punch bowl and dive on in with your antler glass! When eating these Frosted Eggnog Cookies, I get all the same memories and feels from sipping on a glass of nog.

Frosted Eggnog Cookies - KJ & Company

While you’re in the hustle and bustle of the holiday season, don’t forget to take a moment to relax and enjoy the time with family and friends. Preferably with a cookie in hand! I hope these Frosted Eggnog Cookies bring you as much joy and happiness in a simple bite as they do to us. Merry Christmas!

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Frosted Eggnog Cookies

Frosted Eggnog Cookies - KJ & Company

Frosted Eggnog Cookies just may be my new favorite Christmas cookie! The eggnog infused cookie base is the perfect vessel for the creamy, nutmeg-speckled cream cheese frosting. You won’t be able to resist these! Pour yourself a glass of some classic nog and enjoy a delicious cookie inspired by the holiday season!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 18 cookies 1x
Scale

Ingredients

For the cookies:

  • 2 sticks (16 tablespoons) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 egg yolks
  • 3 tablespoons eggnog
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

For the frosting:

  • 8 oz package cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 1/4 teaspoon almond extract
  • 2 teaspoons eggnog
  • 1/4 teaspoon nutmeg
  • 4 cups powdered sugar

Instructions

For the cookies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Beat in one egg at a time, making sure to wipe down the sides of the bowl in between each egg addition. Mix in the eggnog and vanilla extract until combined. 
  2. In a small bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. With the mixer speed on low, slowly add the flour mixture into the butter mixture until a dough has formed. Use a rounded tablespoon scoop to scoop the cookie dough into balls onto a non-greased baking sheet, placing them at least a couple inches apart.
  3. Bake the cookies for 10-11 minutes, or until the cookies have set and are starting to turn golden brown. Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a wire rack to cool completely. Repeat this process until all the dough has been used. 

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium until smooth, about a couple minutes. Add in the almond extract, eggnog and nutmeg and mix to combine. 
  2. With the mixer speed on low, slowly add in one cup of powdered sugar at a time until all of it has been added and the frosting is creamy. Once the cookies have cooled completely, frost each cookie with the prepared frosting. Enjoy!
Frosted Eggnog Cookies - KJ & Company
Frosted Eggnog Cookies - KJ & Company
Frosted Eggnog Cookies - KJ & Company

Epic Tomato Soup Sauce

When I say “Epic Tomato Soup Sauce”, you probably have a blank stare on your face, but let me tell you all about it! Epic Tomato Soup Sauce is a tomato soup so good that it also equals as a sauce to use in place of any jarred pasta sauce. Or, it’s a sauce so good that it can be eaten as a soup! Either way, you need to have this simple, yet decadent recipe in your recipe box!

The secret ingredient to this wonderful tomato soup sauce is (drumroll, please) BUTTER. Just like everything else that is right in the world, butter does the trick! The soup sauce simmers low and slow with a few, simple ingredients to make it taste like you’ve been slaving over it all day long, when it only took you 45 minutes! How much better can it get?

Epic Tomato Soup Sauce - KJ & Company

You can whip up a batch of this Epic Tomato Soup Sauce to serve with your favorite grilled cheese, toss with some pasta or tortellini, or simmer with your favorite meatball recipe! Any way you serve it, it will be delicious!

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Epic Tomato Soup Sauce

Epic Tomato Soup Sauce - KJ & Company

Epic Tomato Soup Sauce is a tomato soup so good that it also equals as a sauce to use in place of any jarred pasta sauce. Or, it’s a sauce so good that it can be eaten as a soup! Either way, you need to have this simple, yet decadent recipe in your recipe box!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 7 cups / 6-7 servings 1x
Scale

Ingredients

  • 229oz cans tomato sauce
  • 1 medium-sized onion, peeled and quartered
  • 4 tablespoons butter
  • 1 teaspoon dried basil

Instructions

  1. In a medium stock pot, combine the tomato sauce, onion, butter and basil. Bring it to a low boil over medium heat, then reduce the heat to low, cover with a lid and allow to simmer for at least 45 minutes. If you have more time, you can allow the soup sauce to simmer very low for 1-2 hours as well. 
  2. Using an immersion blender, blend the tomato soup sauce until smooth and velvety. Serve immediately or allow to cool completely and store in the refrigerator for later use. 

Notes

  1. If you don’t have an immersion blender, you can carefully ladle or pour the soup sauce into a standard blender or food processor to blend until smooth. 
  2. This tomato soup sauce can be served with so many things! Either dish it up as a tomato soup (we love ours with a grilled cheese and roasted veggies!). Or, sub it in place of any recipe that you would use a jarred pasta sauce. 
Epic Tomato Soup Sauce - KJ & Company

Hot Cocoa Cookies

Imagine your hands wrapped around a nice, warm mug of velvety hot cocoa with gooey marshmallows floating on top. Take all of those sights, smells and flavors and put them in a cookie! Hot Cocoa Cookies are loaded with all the reminiscent flavors of hot cocoa. A rich cookie base studded with melted chocolate chips is met with gooey mini marshmallows. I finished them by dusting a little cocoa over the top. Perfect for any cold weather baking, midnight treats, Christmas cookie exchange or just to have around. 

Hot Cocoa Cookies - KJ & Company

Snuggle up on the couch with a batch of these Hot Cocoa Cookies. Meanwhile, sip on a mug of cocoa! Or definitely have a glass of milk nearby. I don’t think Santa would mind having these cookies, either. 

Hot Cocoa Cookies - KJ & Company

 Most importantly,  you can let your mind wander and relax when you bake cookies. You don’t have to be consumed on the itty bitty details. If you burn a batch, you have more dough to redeem yourself with on the next round! I may or may not have done just that. To get the gooey marshmallow effect, make sure you follow the directions on placing the mini marshmallows on top of the cookies halfway through the cooking process. Putting the marshmallows on top of the cookies right away will cause them to brown and melt all over the place. We’re aiming for the hot cocoa soaked gooey marshmallow effect on these cookies.

Hot Cocoa Cookies - KJ & Company

Whip up a batch of these Hot Cocoa Cookies to share with a crowd, or just for yourself to watch a Christmas movie with. Either way, it’s hard to have any of these leftover! John went as far to say that these cookies are “a total knockout”. You need them. 

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Hot Cocoa Cookies

Hot Cocoa Cookies - KJ & Company

Imagine your hands wrapped around a nice, warm mug of velvety hot cocoa with gooey marshmallows floating on top – now put all of that into a cookie! Hot Cocoa Cookies are full of all the chocolate and marshmallow goodness that you grew up sipping on in a warm mug. A rich cookie base studded with melted chocolate chips is met with gooey mini marshmallows and a dust of cocoa on top. 

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
Scale

Ingredients

  • 2 sticks (16 tablespoons) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 12 oz semi-sweet chocolate chips
  • 1 1/2 cups mini marshmallows
  • 1 standard packet of hot cocoa for dusting

Instructions

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Add in one egg at a time until completely combined, making sure to wipe down the sides of the bowl in between each addition. Beat in the vanilla extract until combined. 
  2. In a small bowl, combine the flour, cocoa powder, salt and baking powder. With the mixer speed on low, add the flour mixture into the butter and sugar mixture until completely combined and a dough forms. Use a rubber spatula to fold the chocolate chips into the batter until combined. 
  3. Scoop the dough onto a non-greased baking sheet using a rounded tablespoon scoop. Place the dough balls a couple inches apart. Bake for 5-6 minutes and then remove the cookies from the oven. Gently place 4-5 mini marshmallows on top of each half-baked cookie. Put the cookies back in the oven and bake for another 5 minutes, or until the cookies have set and the marshmallows are just softened and slightly melted. Remove from the oven.
  4. Let the cookies cool for a few minutes on the sheet pan, then transfer to a wire cooling rack to continue to cool. Best eaten when still slightly warm, but still delicious after completely cooled! Repeat this process until all the dough has been used. 
Hot Cocoa Cookies - KJ & Company
Hot Cocoa Cookies - KJ & Company

Balsamic Braised Brisket

Balsamic Braised Brisket is the perfect way to wow and feed a crowd! The wonderful tang from the balsamic vinegar pairs delightfully with the rich flavors of the brisket. It can be served as a holiday dinner, weeknight meal, slow cooker meal, or for any occasion you can imagine! The brisket gets as tender as butter and melts in your mouth. Pair it with Asiago Herb Mashed Potatoes and Garlic Almond Green Beans for a completely delicious meal!

Balsamic Braised Brisket - KJ & Company

Brisket doesn’t have to be a scary cut of meat to work with, nor do you need to think that the only way to cook it is to throw it on a smoker for hours. Even though that way is delicious, we are changing things up around here! We are conquering the brisket! Braising it in the sauce of balsamic vinegar, beef stock and Worcestershire sauce (and other seasonings) not only insures a tender cut of meat, but also creates a buttery, delightful flavor! Whatever you do, don’t skip the last step of simmering the sauce down until it thickens. Trust me, you will want to coat everything on your plate in that sauce! It’s so good and it takes this brisket to the next level.

Balsamic Braised Brisket - KJ & Company

To me, this Balsamic Braised Brisket screams Christmas Dinner!! But it can be enjoyed any time of the year! You don’t even have to have a special occasion to make it – because you will want to make this again and again! 

This recipe can also be adaptable to your schedule. The recipe calls for braising the brisket for a few hours in a Dutch oven, but you could also prepare it in a slow cooker if you not able to have the oven going, or if you won’t be home until later and you want dinner to already be made when you get home. Aren’t slow cookers a wonderful thing? I would recommend 8 hours on low if you are going to use a slow cooker to make this brisket. And please, still follow the directions for making the sauce at the end even if you use a slow cooker!

Balsamic Braised Brisket

Another beautiful thing about this recipe, is that it can also be made in advance and re-heated. I would recommend following all the cooking instructions and storing the brisket completely submersed in the sauce. That way, you will still have tender cuts of meat when you slice it and re-heat it with the sauce. 

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Balsamic Braised Brisket

Balsamic Braised Brisket - KJ & Company

Balsamic Braised Brisket is the perfect way to wow and feed a crowd! The wonderful tang from the balsamic vinegar pairs delightfully with the rich flavors of the brisket. It can be served as a holiday dinner, weeknight meal, slow cooker meal, or for any occasion you can imagine! The brisket gets as tender as butter and melts in your mouth.

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: Serves 8 1x
Scale

Ingredients

  • 45 pound brisket
  • 1 large onion, cut into 2-inch chunks
  • 2 tablespoons tomato paste
  • 1 cup balsamic vinegar
  • 3 cups beef stock
  • 1/4 cup Worcestershire
  • 1 tablespoon chopped garlic
  • Salt and pepper

Instructions

  1. Preheat your oven to 350 degrees.  In a medium bowl, whisk together the tomato paste, balsamic vinegar, beef stock, Worcestershire sauce and garlic until combined. Set aside. 
  2. Place the onions on the bottom of a large Dutch oven (a 7-quart Dutch oven is what I used). Season all sides of the brisket with salt and pepper. Lay it evenly on top of the onions that are already on the bottom of the Dutch oven. Pour the prepared sauce over the brisket and cover with a lid. 
  3. Bake for about 3 hours, or until the brisket is cooked completely and is fork-tender. 
  4. To make the sauce, remove the brisket and the onions from the Dutch oven. Bring the sauce to a low boil on medium heat and then reduce the heat to let it simmer. While the sauce is simmering, use a ladle to skim off any excess fat or impurities that rise to the top. Simmer until the sauce has reduced almost by half and is thickened, this could take 10-20 minutes. 
  5. Submerge the brisket back into the sauce and serve, or thinly slice the brisket and serve with the sauce to pour over the top. Enjoy!

Notes

  • If you are using a slow cooker for this recipe, follow all the steps but instead cook the brisket on low heat for 8 hours. After the brisket is done cooking, carefully ladle or pour the sauce into a medium sauce pan and then follow the directions noted on simmering and making the sauce. 
  • If you are making this recipe in advance, refrigerate the cooked brisket completely submerged in the sauce. This will insure a tender cut of meat when you slice and re-heat the brisket in the sauce. 
Balsamic Braised Brisket - KJ & Company
Balsamic Braised Brisket - KJ & Company
Balsamic Braised Brisket - KJ & Company

Garlic Almond Green Beans

Looking for a side dish that you can pair with almost any meal? These Garlic Almond Green Beans are your answer! Crisp green beans are tossed with melted butter, toasted almonds and garlic until tender. You can go straight from the stovetop to the table with this quick and delicious side dish!

Green beans are a classic vegetable to serve along side many different dishes and meats. What I love most about these Garlic Almond Green Beans is that it captures the classic green bean flavor, but adds in a dash of extra flavor and crunch.

Garlic Almond Green Beans - KJ & Company

This side dish would be perfect for any holiday meal, date night, or week night dinner. 

Simple, delicious and stunning!

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Garlic Almond Green Beans

Garlic Almond Green Beans - KJ & Company

Looking for a side dish that you can pair with almost any meal? These Garlic Almond Green Beans are your answer! Crisp green beans are tossed with melted butter, toasted almonds and garlic until tender. You can go straight from the stovetop to the table with this quick and delicious side dish!

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: Serves 6 1x
Scale

Ingredients

  • 1 pound fresh green beans
  • 3 tablespoons butter
  • 1 tablespoon chopped garlic
  • 1/2 cup sliced almonds
  • Salt and pepper to taste

Instructions

  1. In a medium-sized skillet, melt the butter over medium heat. Once the butter is melted, add in the garlic and almonds and stir to combine.
  2. Add in the green beans and toss to coat completely in the butter, almonds and garlic. Sauté the green beans until tender, about 5-8 minutes, being careful to not let the butter burn. If the butter starts to brown too quickly, simply turn the heat down and up the cooking time on the green beans until tender. 
  3. Season to taste with salt and pepper and serve immediately. 

Chocolate Candy Cane Crunch Cake

Chocolate Candy Cane Crunch Cake is the perfect cake for the holiday season! A moist, decadent chocolate cake is slightly scented with mint, spread and layered with mint cream cheese frosting, and dusted with crushed candy cane chocolates. All of your guests will drool over this cake! Slice it up and serve a plate of chocolate candy cane smiles. 

Chocolate Candy Cane Crunch Cake - KJ & Company

It’s always fun to have a special dessert for a holiday party, Christmas dinner or gathering. This cake captures all of the reminiscent flavors of a candy cane, but with a chocolatey twist. What’s even better, it is something that can be made in advance! Simply bake the cakes, let them cool completely and then wrap them for air-tight storage. You can then make the frosting and assemble it the next day so that you don’t have to store a whole, frosted cake. How great is that?! A decadent cake without the stress.  

After I made this cake and had done 5 other recipes that day, I ended up having no storage containers leftover. So, the cake got sliced and piled into plastic storage bags! But that’s what is so fun and great about it – we simply just had bags of cake to snack on whenever we needed a cake fix!

Bring the warmth of the season into your kitchen when you whip up this cake. Your house will smell wonderful!

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Chocolate Candy Cane Crunch Cake

Chocolate Candy Cane Crunch Cake - KJ & Company

Chocolate Candy Cane Crunch Cake is the perfect cake for the holiday season! A moist, decadent chocolate cake is slightly scented with mint, spread and layered with mint cream cheese frosting, and dusted with crushed candy cane chocolates.

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minute cook time +2 hours cooling and assembling time
  • Total Time: 3 hours
  • Yield: Serves 810 1x
Scale

Ingredients

For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup brewed coffee, hot
  • 1 teaspoon mint extract

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 28 oz packages cream cheese, softened
  • 1/4 teaspoon mint extract
  • 4 cups powdered sugar
  • 10 oz candy cane chocolates, chopped (I used Hershey Candy Cane Kisses)

Instructions

For the cake: 

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the cocoa powder and hot, brewed coffee. Set aside. In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. 
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the heavy cream, oil and eggs on medium speed until completely combined. Add in the coffee and cocoa mixture and mix until combined. Reduce the speed to low and mix in the dry ingredients until completely combined and a smooth batter has formed. 
  3. Prepare two standard 9-inch cake pans by greasing the sides and bottoms and lining the bottoms with parchment paper. Distribute the batter evenly between the two pans. Bake the cakes for about 40 minutes, or until a toothpick inserted into the middle comes out clean. 
  4. Let the cakes cool slightly in the pans, then turn them out onto a cooling rack to cool completely. 

For the frosting:

  1. In the bowl of an electric mixer, cream together the butter and cream cheese until completely smooth, making sure there are no clumps. Add in the mint extract and mix to combine. 
  2. Working with one cup of the powdered sugar at a time, mix the powdered sugar into the cream cheese mixture until completely combined and smooth. 

To assemble the cake:

  1. If the cakes have rounded tops, gently slice them off to make them equally flat. Place one cake on your desired plate or cake stand. Spread the top of the cake with 1/4 inch thick layer of frosting. Sprinkle with half of the chopped candy cane chocolates, and then add another layer of frosting on top of that. 
  2. Place the next cake layer on top of the already frosted one. Use the remaining frosting to frost the top and sides of the cakes. Sprinkle the top of the frosted cake with the remaining chopped candy cane chocolates. 

Notes

  • If you can’t find candy cane chocolates, you can used crushed candy canes! Just make sure they are finely crushed so that you don’t have any large, hard chunks of candy cane. 
  • There are many ways to frost a cake! My style is very simple and almost a “naked” frosted style for the sides. Frost and decorate however your heart desires!
  • This chocolate cake recipe is scrumptious! Simply trade the mint extract with vanilla extract to have a standard chocolate cake recipe for any of your chocolate cake needs. 
Chocolate Candy Cane Crunch Cake - KJ & Company
Chocolate Candy Cane Crunch Cake - KJ & Company

Apple Crisp

An apple crisp that is loaded with plump, juicy cinnamon sugar apples and topped with a sugar cookie-like topping. It’s a simple dessert that is destined to please a crowd! Spoon yourself a bowl of this warm Apple Crisp, top it off with a melting scoop of vanilla ice cream and dive into your apple crisp dreams.

Apple Crisp - KJ & Company

My dad loved this dessert so much that he stashed it away so no one else could get their hands on it! Even with family in town, this dessert wasn’t up for grabs for anyone else. That’s what I call a success!

Apple Crisp - KJ & Company

Apple Crisp may not be the prettiest dessert on the block, but it is loaded with warmth and goodness. It comes together easily, can feed a crowd and is perfect for any holiday gathering! Also makes a great leftover dessert and breakfast if you ask me 🙂 .

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Apple Crisp

Apple Crisp - KJ & Company

An apple crisp that is loaded with plump, juicy cinnamon sugar apples and topped with a sugar cookie-like topping. It’s a simple dessert that is destined to please a crowd! Spoon yourself a bowl of this warm Apple Crisp, top it off with a melting scoop of vanilla ice cream and dive into your apple crisp dreams.

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

For the apple filling: 

  • 6 Granny Smith apples, peeled, cored and sliced into 1/4 inch thick slices
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice

For the crisp topping:

  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon almond extract
  • 2 sticks (16 tablespoons) butter, melted
  • 1 cup sugar

Instructions

For the apple filling:

  1. Preheat your oven to 350 degrees. In a large bowl, combine the apples, sugar, brown sugar, flour, cinnamon, vanilla extract and lemon juice. Toss to coat the apples evenly.
  2. Pour the apples into a 13×9 baking dish.

For the crisp topping:

  1. In a medium bowl, combine the flour, baking soda, cinnamon, almond extract, melted butter and sugar. Stir to combine until a crumble forms.
  2. Top the prepared apples evenly with the crisp topping.
  3. Bake for about 1 hour, or until the crisp topping is golden brown and the apples are bubbling and soft. Serve warm with vanilla ice cream if so desired!

Notes

  • This is a great dessert that can be made ahead of time and reheated.

Apple Crisp - KJ & Company Apple Crisp - KJ & Company

Bacon Wrapped Pork Loin with Cranberry Apricot Glaze

Whether its for a holiday party or a weekend dinner, this Bacon Wrapped Pork Loin with Cranberry Apricot Glaze is the perfect choice! The pork stays wonderfully juicy by the smoky, salty bacon wrapped around it. Brush the top with a slightly tart and sweet cranberry apricot glaze and you have a show-stopper dinner!

Bacon Wrapped Pork Loin with Cranberry Apricot Glaze - KJ & Company

Pork has a tendency to dry out very quickly, but this recipe is all you need to turn that right around! Every bite is juicy and succulent. The bacon wrapped around the outside of the pork loin gets crispy and golden brown, all while the glaze on top gets bubbly and the perfect amount of sticky. You will hear all sorts of “ooh’s” and “ahh’s” when you put this Bacon Wrapped Pork Loin with Cranberry Apricot Glaze down on the table!

Bacon Wrapped Pork Loin with Cranberry Apricot Glaze - KJ & Company

Even though this dish is a show-stopper, it won’t drain everything out of you to make it. If you follow the directions thoroughly, you’ll have a bacon wrapped pork loin ready for the oven before you know it!

I think this would be a perfect addition to your Thanksgiving table, Christmas table, or any table! It’s a delicious recipe that can be used for entertaining or for a spin on a weeknight dinner.

Looking for some sides to serve with this dish? Look here!

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Bacon Wrapped Pork Loin with Cranberry Apricot Glaze

Bacon Wrapped Pork Loin with Cranberry Apricot Glaze - KJ & Company

Whether its for a holiday party or a weekend dinner, this Bacon Wrapped Pork Loin with Cranberry Apricot Glaze is the perfect choice! The pork stays wonderfully juicy by the smoky, salty bacon wrapped around it. Brush the top with a slightly tart and sweet cranberry apricot glaze and you have a show-stopper dinner!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 6-8 servings 1x
Scale

Ingredients

  • 34 pound pork loin
  • 10 oz bacon strips
  • 1 cup cranberry juice
  • 1/4 cup apricot jam
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon dried rosemary
  • Salt and pepper
  • Cooking twine

Instructions

  1. Preheat your oven to 350 degrees. On a flat surface or cutting board, lay the bacon out to create an even layer, each strip of bacon slightly overlaying the previous one. Place the pork loin on top of the bacon layer a couple inches from one of the sides. Wrap the sides of the bacon around the pork loin and roll them together, working from one side to the other, until the pork loin is completely wrapped in the bacon.
  2. Using cooking twine, truss or tie the pork loin and the bacon together every inch. This will ensure even cook time on the pork loin. Season the top of the bacon wrapped pork loin with salt and pepper and set aside to come to room temperature slightly.
  3. In a small saucepan, whisk together the cranberry juice, apricot jam, brown sugar, honey and dried rosemary. Bring to a low boil on medium heat. Reduce to a simmer and let simmer for 15-20 minutes, or until the glaze has reduced and thickened slightly. This is the perfect amount of time for the pork loin to come to room temperature.
  4. Brush the top and sides of the bacon wrapped pork loin with part of the glaze. Bake the pork loin for 1 hour and 30 minutes, or until a thermometer inserted into the middle reaches 145 degrees. Make sure you are basting the bacon wrapped pork loin every 20 minutes during the cooking process with the leftover glaze in the saucepan. You will do this until there is no glaze left and the pork is cooked through.
  5. Remove the pork loin from the oven and let sit 5-10 minutes prior to cutting and serving. You should be able to easily cut and remove the cooking twine prior to serving.

Notes

  • I would recommend using a more salty/smoky bacon rather than a sweet bacon, since the glaze has a sweet note to it. They will contrast each other nicely!
  • Wrapping the bacon wrapped pork loin with cooking twine will ensure that it cooks evenly and holds it’s shape. It is very easy to cut and remove at the end of the cooking process.

Bacon Wrapped Pork Loin with Cranberry Apricot Glaze - KJ & Company Bacon Wrapped Pork Loin with Cranberry Apricot Glaze - KJ & Company Bacon Wrapped Pork Loin with Cranberry Apricot Glaze - KJ & Company

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting

To say that I’m obsessed with this cake is an understatement. This Pumpkin Cake with Milk Chocolate Cream Cheese Frosting is what all of your pumpkin cake dreams are made of! The moist, spiced pumpkin cake is decadent on it’s own, but then you smooth the milk chocolate cream cheese frosting over the top and it is to die for! I am day-dreaming of plunging my fork into a slice right now.

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

I baked this beauty on a Sunday, and by Wednesday there wasn’t a crumb left. Everyone LOVED it. John went as far to say that it’s the best dessert that I’ve whipped up thus far. Now that is a statement! The praises for this cake continued, as even non-pumpkin lovers devoured it.

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

Let me just tell you this: how have I never made a milk chocolate cream cheese frosting before?! It is out of this world! You have all the classic, decadent flavors of a cream cheese frosting, and then the milk chocolate is the perfect hint of chocolate to not be too overpowering. Trust me, it pairs perfectly with the pumpkin cake!

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

Bake this simple yet show-stopping dessert up for any gathering, Friendsgiving, Thanksgiving or holiday party. Or even just because you need some cake in your life! The simplicity of this recipe along with how amazingly good it is will make you come back to this recipe again and again.

 

Looking for other dessert ideas? Click here!

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Pumpkin Cake with Milk Chocolate Cream Cheese Frosting

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

This Pumpkin Cake with Milk Chocolate Cream Cheese Frosting is what all of your pumpkin cake dreams are made of! The moist, spiced pumpkin cake is decadent on it’s own, but then you smooth the milk chocolate cream cheese frosting over the top and it is to die for! I am day-dreaming of plunging my fork into a slice right now.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes + 30 minutes cooling time for the cakes, assembling and frosting
  • Yield: 10 servings 1x
Scale

Ingredients

For the pumpkin cake:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 15 oz can pumpkin pureé
  • 3/4 cup brown sugar
  • 3/4 cup sugar

For the milk chocolate cream cheese frosting:

  • 28 oz packages cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup milk chocolate chips, melted and cooled

Instructions

For the pumpkin cake:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, combine the eggs, vegetable oil and pumpkin pureé. Mix it together on medium speed until evenly combined. Add in the brown sugar and sugar and mix until combined.
  2. In a separate small bowl, combine the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. With the mixer speed on low, slowly add the dry ingredients into the wet ingredients until completely combined and a batter has formed, about a few minutes.
  3. Line the bottoms with parchment paper and grease the bottoms and sides of two 9-inch round baking pans. Evenly split the cake batter between the two pans, making sure that the batter is evenly spread out in the pans and the tops are smooth.
  4. Bake for 30-32 minutes, or until the cakes have set and a toothpick inserted into the middle comes out clean. Let the cakes cool for about 5-10 minutes in the pans, then turn them out onto a cooling rack to cool completely. Remove the parchment paper from the bottom of the cakes if it sticks.

For the milk chocolate cream cheese frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and vanilla on medium speed until smooth. With the mixer speed on low and working in batches, slowly mix in the powdered sugar until the frosting is creamy and smooth, wiping down the edges of the bowl with a rubber spatula if needed. Add in the melted and cooled milk chocolate and mix until evenly combined.

To frost the cake:

  1. Once the cakes have cooled completely and the frosting has been made, gently trim off any part of the tops of the cakes to make a flat surface. Place one cake round on the desired serving plate or cake stand. Spread about a 1/4 inch thick layer of frosting on top of the cake, adding more if so desired.
  2. Place the second cake round on top of the first cake round that has frosting on the top of it. Repeat the same process on top of the second cake round and on the sides of the cake until it is frosted completely. Gently adding swoops of frosting for texture if so desired. Enjoy!

Notes

  • There are many different ways to frost a layered cake! You can always look up ways to master the art of cake decorating if so desired. I went for a simple look on my cake with swoops on top of the cake and almost a “naked” cake on the sides. I gently decorated with flowers on one side of the cake for a little something extra.
  • This cake can be made a day in advance! After it has been assembled and frosted, refrigerate the cake and then let it come to room temperature prior to serving. Or just eat it cold, because cake is good either way if you ask me 🙂

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company Pumpkin Cake with Chocolate Cream Cheese Frosting - KJ & Company Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

Harvest Punch

Looking for the perfect Fall drink to sip on through the holiday gatherings? This Harvest Punch is calling your name! Perfectly sweet from the apple cider and pear juice and smooth and warm from the cinnamon sticks and maple syrup. Add in a bottle of Moscato wine for a little bit of a bubble effect and just the right balance of tartness to match the apple and pear juice. Garnish with fresh sliced apples and pomegranate seeds and get ready for all the festivities!

Harvest Punch - KJ & Company

I love making a drink like this for gatherings with friends or family, because it can easily be customized per guest. They can drink it as-is, or add in another liquor of choice to bump it up even more. Brandy or caramel vodka would pair very nicely with this Harvest Punch! On the other hand, it can easily be made alcohol-free. Simply sub the Moscato for a lemon-lime soda or a sparkling white grape juice and you are good to go! You could have a kid-friendly pitcher and a grown-up pitcher of this Harvest Punch ready to go and all your problems in the world would be solved. Well, not quite, but it sure is tasty!

Harvest Punch - KJ & Company

Another nice feature about this festive drink, is that it can be made in advance. The longer the flavors have to mull together, the better! That way, while you’re basting your turkey, you don’t have to worry about whipping up a cocktail for your guests when they arrive. They can serve themselves, customize their drink and be ready to enjoy the party!

 

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Harvest Punch

Harvest Punch - KJ & Company

Looking for the perfect Fall drink to sip on through the holiday gatherings? This Harvest Punch is calling your name! Perfectly sweet from the apple cider and pear juice and smooth and warm from the cinnamon sticks and maple syrup. Add in a bottle of Moscato wine for a little bit of a bubble effect and just the right balance of tartness to match the apple and pear juice. Garnish with fresh sliced apples and pomegranate seeds and get ready for all the festivities!

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 1 hour refrigeration
  • Total Time: 10 minutes prep, 1 hour refrigeration
  • Yield: 6 servings 1x
Scale

Ingredients

  • 1 bottle Moscato wine
  • 2 cups apple cider
  • 2 cups pear juice
  • 3 tablespoons maple syrup
  • 2 cinnamon sticks
  • 1 Gala apple, cored and thinly sliced
  • Arils of 1 pomegranate, or about 3/41 cup of pomegranate seeds

Instructions

  1. In a large pitcher or punch bowl, combine the Moscato, apple cider, pear juice and maple syrup. Stir to combine.
  2. Add in the cinnamon sticks, apple slices and pomegranate seeds and gently stir to combine. Let the punch sit in the refrigerator for at least 1 hour prior to serving and up to 1 day in advance.

Notes

  • If you would like to make this Harvest Punch more than 1 day in advance, I would wait to add the apple slices until you are one day out, as they can get mushy the longer they sit in the juices and moscato.

Harvest Punch - KJ & Company Harvest Punch - KJ & Company Harvest Punch - KJ & Company

Mexican Street Corn Risotto

I don’t even know where to start with this Mexican Street Corn Risotto, because it is loaded with so many good things! From the creamy risotto base, to the perfectly roasted sweet corn, to the salty bacon, the sharp crumble of Cojita cheese and the fresh zing from the cilantro, this dish is sure to be a hit!

Mexican Street Corn Risotto - KJ & Company

We couldn’t get enough of this Mexican Street Corn Risotto! Seriously, my husband said he could just eat bowls of it. Wether its for a weeknight dinner or a fun new spin on a side dish for the holidays, it will be gone before you know it! How fun would it be to show up with this dish for Friendsgiving or Thanksgiving?

Mexican Street Corn Risotto - KJ & Company

It’s a comfort food dish that has so many good things inside that your tastebuds will go crazy. It can be served as a side dish, or even a main dish! You could easily top it with a grilled protein such as shrimp, chicken or steak to make it more of a complete meal, or just dig in the way it is!

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Mexican Street Corn Risotto

Mexican Street Corn Risotto - KJ & Company

I don’t even know where to start with this Mexican Street Corn Risotto, because it is loaded with so many good things! From the creamy risotto base, to the perfectly roasted sweet corn, to the salty bacon, the sharp crumble of Cojita cheese and the fresh zing from the cilantro, this dish is sure to be a hit!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
Scale

Ingredients

  • 6 oz chopped bacon
  • 1 small onion, diced
  • 16 oz bag frozen corn
  • 1/2 teaspoon chili powder
  • 1 tablespoon butter
  • 1 tablespoon chopped garlic
  • 2 1/2 cups Arborio rice (risotto rice)
  • 1 cup dry white wine
  • 7 cups chicken stock
  • 1/3 cup crumbled Cojita cheese
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400 degrees. Toss the frozen corn together with the chili powder and spread evenly on a baking sheet. Roast the corn for 15-20 minutes, or until it starts to caramelize and roast evenly. Remove from the oven and set aside.
  2. Meanwhile, preheat a large skillet or sauté pan over medium heat. Add the bacon and cook until crispy, but not burned, about 5 minutes. Remove the bacon from the pan onto a plate lined with a paper towel. Add the butter to the bacon grease in the pan and let it melt. Add in the onion and lightly sauté until translucent, about 5 minutes, being careful to not let it brown.
  3. Add the rice into the skillet and sauté it slightly until it is completely coated in the butter and bacon grease. Deglaze the pan with the white wine and stir to coat, making sure to scrap all the bits off the bottom of the pan. Add in the chopped garlic.
  4. Reduce the heat slightly and add in 2 cups of the chicken stock. Let the rice simmer in the stock, stirring every couple minutes, and add more stock in increments of 1-2 cups when the rice starts to soak it all up. Repeat this process until the rice is completely cooked through and all the stock has been used. It is a labor of love that is worth it!
  5. Once the risotto is cooked through, add the Cojita cheese in and stir until melted and combined. Stir in the roasted corn, crispy bacon and chopped cilantro. Season to taste with salt and pepper.

Notes

  • Risotto takes time, but enjoy the process! It will be worth it in the end.
  • If you want to make this completely vegetarian, omit the bacon and use vegetable stock instead of chicken stock.

Mexican Street Corn Risotto - KJ & Company Mexican Street Corn Risotto - KJ & Company

No-Churn Cherry Cheesecake Ice Cream

Imagine diving your spoon head first into a decadent bite of cherry cheesecake. You gracefully make it through the cherry topping and smoothly get through the creamy cheesecake filling to the buttery graham cracker crust at the bottom. Now take all of that cherry cheesecake goodness and whip it up into a batch of No-Churn Cherry Cheesecake Ice Cream! Every spoonful is a bite of frozen cherry cheesecake heaven.

No-Churn Cherry Cheesecake Ice Cream - KJ & Company

My mother-in-law makes cherry cheesecake every holiday season, so it’s always a sweet flavor combination that takes us straight to Thanksgiving and Christmas. Isn’t it awesome how food is packed full of memories? Whether you are whipping up a batch of this No-Churn Cherry Cheesecake Ice Cream for a weekend dessert, or serving it for a holiday part, it is bound to be a crowd favorite!

No-Churn Cherry Cheesecake Ice Cream - KJ & Company

It’s hard to resist eating all of this No-Churn Cherry Cheesecake Ice Cream at once, because it is so creamy and dreamy! The cream cheese ice cream base is to die for. Toss in the swirls of cherry pie filling and the crunchy bites of crushed graham cracker and you might as well just throw in the towel for any store-bought ice cream. It’s that good!

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No-Churn Cherry Cheesecake Ice Cream

No-Churn Cherry Cheesecake Ice Cream - KJ & Company

Imagine diving your spoon head first into a decadent bite of cherry cheesecake. You gracefully make it through the cherry topping and smoothly get through the creamy cheesecake filling to the buttery graham cracker crust at the bottom. Now take all of that cherry cheesecake goodness and whip it up into a batch of No-Churn Cherry Cheesecake Ice Cream! Every spoonful is a bite of frozen cherry cheesecake heaven.

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 6 hours freezer time
  • Total Time: 20 minutes prep, 6 hours freezer time
  • Yield: 6 servings 1x
Scale

Ingredients

  • 2 cups heavy cream
  • 14 oz can sweetened condensed milk
  • 8 oz package cream cheese, softened
  • 21 oz can cherry pie filling
  • 1 1/2 cups lightly crushed graham crackers

Instructions

  1. In a bowl of an electric mixer with a whisk attachment, whisk the heavy cream on medium-high speed until soft peaks form, about a few minutes. Be careful to not over-whisk and let the heavy cream start to get clumpy. Use a rubber spatula and gently spoon the whipped cream into a separate bowl.
  2. In the same cleaned out bowl of the electric mixer, whip together the cream cheese and sweetened condensed milk until smooth, about 3-5 minutes. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until completely combined.
  3. In a freezer safe bowl, container or pan (I used a standard spring-form cheesecake pan), pour half of the ice cream base into the bottom. Top it evenly with half of the graham crackers and then half of the cherry pie filling. Use a knife or spoon to gently swirl the cherry pie filling into the ice cream base without over-mixing. Top it off with the remaining ice cream base and repeat the processes with the rest of the graham crackers and cherry pie filling.
  4. Freeze the ice cream for at least 6 hours and up to a couple days in advance. I would recommend letting it soften slightly prior to serving. Enjoy!

No-Churn Cherry Cheesecake Ice Cream - KJ & Company No-Churn Cherry Cheesecake Ice Cream - KJ & Company No-Churn Cherry Cheesecake Ice Cream - KJ & Company

Baked Pumpkin Spice Donuts with White Chocolate

Fall is in the air and all things pumpkin are in full-throttle ahead. Looking for your next scrumptious pumpkin recipe? Look no further! These Baked Pumpkin Spice Donuts with White Chocolate are both wonderfully delicious and simple to whip up! As you bite through the white chocolate topping, cinnamon-sugar coating and get into the pumpkin spice donut, all your pumpkin dreams are going to come true. Not even exaggerating on this one!

Baked Pumpkin Spice Donuts with White Chocolate - KJ & Company

You guys, I’m not even kidding with how good these turned out. Even non-pumpkin lovers couldn’t get enough of these! That’s always a good sign in my book. These Baked Pumpkin Spice Donuts with White Chocolate are perfect for any fall brunch, Saturday morning or could even be passed off as a dessert! How fun would it be to have these sitting around at your next get-together?

Baked Pumpkin Spice Donuts with White Chocolate - KJ & Company

You know what’s also so great about baked donuts? They’re not fried, so therefore they are healthier, which means you can eat more of them 🙂 That’s how it works, right?

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Baked Pumpkin Spice Donuts with White Chocolate

Baked Pumpkin Spice Donuts with White Chocolate - KJ & Company

Looking for your next scrumptious pumpkin recipe? Look no further! These Baked Pumpkin Spice Donuts with White Chocolate are both wonderfully delicious and simple to whip up! As you bite through the white chocolate topping, cinnamon-sugar coating and get into the pumpkin spice donut, all your pumpkin dreams are going to come true.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 donuts 1x
Scale

Ingredients

For the pumpkin spice donuts:

  • 2 cups flour
  • 2/3 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin pureé
  • 4 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract

For the cinnamon-sugar coating:

  • 4 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 2/3 cup sugar

For the white chocolate topping:

  • 10 oz white chocolate melting wafers, melted until smooth

Instructions

For the pumpkin spice donuts:

  1. Preheat your oven to 350 degrees. In a medium bowl, mix together the flour, sugar, salt, baking powder, cinnamon and pumpkin pie spice. In a separate small bowl, whisk together the heavy cream, pumpkin pureé, melted butter and vanilla extract until smooth. Working in batches, add the wet mixture into the dry mixture using a rubber spatula until a thick batter has formed.
  2. Spray a donut baking pan with cooking spray. Pour all the batter into a frosting/pastry piping bag or a gallon plastic food storage bag with a corner cut off and pipe the batter into the donut baking pan, filling each one about 3/4 of the way full.
  3. Bake the donuts for 15-18 minutes or until a toothpick inserted into the middle comes out clean. Le the donuts rest for a couple minutes in the pan, then turn them out onto a cooling rack.

For the cinnamon-sugar coating:

  1. After the donuts have been baked and cooled slightly, mix together the cinnamon and sugar in a medium bowl or large plate. Pour the melted butter into a similar sized bowl or plate. Working with one donut at a time, coat the donut on all sides with the melted butter, then toss in the cinnamon sugar until coated completely. Transfer back to the cooling rack or a baking sheet to set. Continue this process until all the donuts have been coated.

For the white chocolate topping:

  1. Melt the white chocolate melting wafers according to package instructions. Using a spoon, evenly split the melted white chocolate amongst the donuts and gently spoon it over the tops of the donuts and let it cascade down the sides. If you have any cinnamon sugar left over from the coating, you can sprinkle the tops of the melted white chocolate with some of it for a garnish. Enjoy!

Notes

  • If you can’t find white chocolate melting wafers (I used Ghirardelli), you can use white chocolate chips and melt accordingly.

Baked Pumpkin Spice Donuts with White Chocolate - KJ & Company Baked Pumpkin Spice Donuts with White Chocolate - KJ & Company Baked Pumpkin Spice Donuts with White Chocolate - KJ & Company Baked Pumpkin Spice Donuts with White Chocolate - KJ & Company

 

Peach Crumble

Even though we are getting into Fall, peaches still haven’t gone out of style! What could be more perfect on a cloudy, chilly day than a bowl of warm, gooey Peach Crumble topped with a scoop of vanilla ice cream that is just starting to melt? Sounds perfect to me! The peaches cook down and caramelize with the sugars and cinnamon to make a peachy, gooey, decadent base that is topped off with an almond crumble that resembles a crunchy, almond sugar cookie. Top it all off with vanilla ice cream and you have Peach Crumble heaven.

Peach Crumble - KJ & Company

This is one of those simple recipes to keep on hand. In fact, my dad told me precisely, “Don’t ever lose this recipe!” And I don’t intend to! 🙂 It’s recipes like this Peach Crumble that just bring you warmth and happiness – it’s a comfort food that fills your cup up.

Peach Crumble - KJ & Company

Even if we are getting out of fresh peach season, you could easily sub frozen peaches for this recipe. That way, you can have Peach Crumble year round! Sounds like a deal to me.

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Peach Crumble

Peach Crumble - KJ & Company

What could be more perfect on a cloudy, chilly day than a bowl of warm, gooey Peach Crumble topped with a scoop of vanilla ice cream that is just starting to melt? The peaches cook down and caramelize with the sugars and cinnamon to make a peachy, gooey, decadent base that is topped off with an almond crumble that resembles a crunchy, almond sugar cookie. Top it all off with vanilla ice cream and you have Peach Crumble heaven.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
Scale

Ingredients

For the peach base:

  • 5 peaches, cored and cut into 1/4 thick slices
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon

For the crumble topping:

  • 1 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1 stick (8 tablespoons) butter, melted
  • 1/2 cup sugar

Instructions

  1. Preheat your oven to 350 degrees. In a medium-sized bowl, toss together all of the ingredients for the peach base until the peaches are evenly coated with all of the ingredients. Set aside
  2. In a small bowl, combine all of the ingredients for the crumble topping. Use either a fork or a rubber spatula to mix all of the ingredients together until a buttery crumble forms.
  3. Pour the peach base into the bottom of a 9 or 10 inch pie dish. Evenly top the peaches with the crumble and bake for 45-50 minutes, or until the top of the crumble is slightly golden brown and the peaches are bubbling and caramelized.
  4. Enjoy slightly warm with vanilla ice cream.

Notes

  • You can leave the skin of the peaches on, or choose to peal them. I personally love to leave them on!
  • If you are subbing frozen peaches, do not defrost them prior to baking. Just follow the same steps of tossing them together with all of the peach base ingredients and then topping with the crumble and baking.

Peach Crumble - KJ & Company

Cheeseburger Meatloaf

Cheeseburger Meatloaf is a meatloaf-lover’s dream come true! Take one bite and your tastebuds will instantly take you to all the wonderful, nostalgic flavors of a cheeseburger. This cheddar cheese stuffed meatloaf is seasoned perfectly with a ketchup and mustard duo to take a classic meatloaf to a whole other level.

Cheeseburger Meatloaf - KJ & Company

Can you really go wrong with a cheese-stuffed meatloaf? I think not. Growing up, my mom would always cover the top of her meatloaf with a nice glaze of ketchup, so the tradition just had to continue! During the baking process, the ketchup gets all sorts of gooey and caramelized and is so dang good. It’s the perfect topping for this Cheeseburger Meatloaf!

Cheeseburger Meatloaf - KJ & Company

Just like everything else that is right in this world, meatloaf is best served with some mashed potatoes. These Sour Cream Smashed Potatoes are perfect companion, if you ask me. Grab a fork and get a perfect bite full of meatloaf and mashed taters. Your tastebuds will thank me later. If you by chance have any leftovers of this meatloaf, it makes great chili! I crumbled my leftovers, tossed them in a crockpot with all my chili ingredients and left it to simmer low and slow. It was a perfect, flavor-loaded chili!

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Cheeseburger Meatloaf

Cheeseburger Meatloaf - KJ & Company

Cheeseburger Meatloaf is a meatloaf-lover’s dream come true! Take one bite and your tastebuds will instantly take you to all the wonderful, nostalgic flavors of a cheeseburger. This cheddar cheese stuffed meatloaf is seasoned perfectly with a ketchup and mustard duo to take a classic meatloaf to a whole other level.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 3 pounds ground hamburger (I did 85/15)
  • 1 small onion, finely diced
  • 2 eggs
  • 1/3 cup bread crumbs
  • 2 tablespoons seasoned salt
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons yellow mustard
  • 5 oz sliced cheddar cheese
  • 1/2 cup ketchup

Instructions

  1. Preheat your oven to 375 degrees. In a large bowl, combine the hamburger, onion, eggs, breadcrumbs, seasoned salt,  Worcestershire and mustard. Using your hands, lightly mix together all of the ingredients until just combined. You don’t want to over-mix the meatloaf as it will get dense when cooking.
  2. Line a baking sheet with parchment paper. Divide the meat mixture evenly in half and form half of it into a 11×4 inch rectangle on the baking sheet. Evenly place the cheese slices on top of the first layer of meat on the baking sheet, leaving 1/2-1 inch of the meatloaf exposed on all sides so that you will be able to crimp the top half of the meatloaf to the bottom half.
  3. Evenly form the other half of the meatloaf mixture on top of the bottom half and the cheese layer. Pinch all the sides closed completely to seal the cheese inside. You will also want to make sure that the top of the meatloaf doesn’t have any cracks in it as well, as it could be a place for the cheese to try to escape. Top the meatloaf evenly with the ketchup.
  4. Bake the meatloaf for 50 minutes – 1 hour, or until a thermometer inserted into the middle reads 160 degrees. Remove the meatloaf from the oven and allow to cool and set for about 10 minutes prior to cutting and serving.

Notes

  • Best served with pickles

Cheeseburger Meatloaf - KJ & Company Cheeseburger Meatloaf - KJ & Company Cheeseburger Meatloaf - KJ & Company

Sour Cream Smashed Potatoes

Mashed potatoes are a classic side dish. But, Sour Cream Smashed Potatoes are a delicious spin on a classic! Baby Yukon gold potatoes and baby red potatoes are boiled until soft, then smashed up with creamy sour cream, butter and salt and pepper to make a simple, yet satisfying side dish. I love “smashing” the potatoes instead of “mashing” them, as you will get bites of smooth and creamy mashed potatoes swirled with bits of tender potatoes waiting to be devoured.

You can easily whip these up for any weeknight meal, date night or even for the holidays!

Sour Cream Smashed Potatoes - KJ & Company

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Sour Cream Smashed Potatoes

Sour Cream Smashed Potatoes - KJ & Company

Mashed potatoes are a classic side dish. But, Sour Cream Smashed Potatoes are a delicious spin on a classic! Baby Yukon gold potatoes and baby red potatoes are boiled until soft, then smashed up with creamy sour cream, butter and salt and pepper to make a simple, yet satisfying side dish. I love “smashing” the potatoes instead of “mashing” them, as you will get bites of smooth and creamy mashed potatoes swirled with bits of tender potatoes waiting to be devoured.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 1.5 pounds baby Yukon gold potatoes
  • 1.5 pounds baby red potatoes
  • 3/4 cup sour cream
  • 5 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Place the potatoes into the bottom of a large pot and cover with enough water to cover the tops of the potatoes by a couple inches. Bring to a boil over medium/high heat and boil the potatoes until they are fork-tender, about 25 minutes.
  2. Drain the potatoes and place them into a large mixing bowl or bowl of an electric mixer. Add the sour cream and butter in with the potatoes. Using a stand mixer or a hand-mixer on low speed, mix the potatoes until they are somewhat smooth, but still have some small chunks of potato.
  3. Season to taste with salt and pepper. Enjoy!

Notes

  • You could add chopped green onions or chives to make a sour cream and onion version!

Cheeseburger Meatloaf - KJ & Company

Coconut Curry Braised Chicken

Serving up chicken for dinner is a classic approach, but serving up Coconut Curry Braised Chicken for dinner takes it to a whole new level! The crispy, seared chicken gets braised in a coconut curry sauce that is simmering full of flavor. From the slightly sweet coconut milk, to the bold red curry paste, to the hint of heat from a little cayenne, this braised chicken is bound to be a crowd favorite!

Coconut Curry Braised Chicken - KJ & Company

I love how naturally balanced the flavors are in this dish. The coconut milk calms down the red curry paste and cayenne to make the sauce oh-so velvety and delicious. It’s not too overwhelming in the curry department, so if you like the curry to punch you in the face, feel free to just simply add more to fit your fancy. If you have someone who doesn’t quite love the flavor of curry or has never tried it before, this is the perfect dish to start with!

Coconut Curry Braised Chicken - KJ & Company

Make it a complete meal by serving it up with a side of Coconut Cilantro Rice and naan bread (I always go for the garlic naan – so good!). You will definitely want something to mop all the extra, scrumptious sauce that is left on the plate, so naan bread is the perfect companion! You can make your own or go for the store-bought kind – either works! Fresh cilantro and lime wedges are the garnishes that really hit this dish out of the park.

Coconut Curry Braised Chicken - KJ & Company

I used chicken leg/thigh quarters for this recipe, but you could easily use whatever you have on hand! You could do just thighs, legs, breast or even cubed chicken. Give your tastebuds a whirl with this easy and delicious Coconut Curry Braised Chicken!

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Coconut Curry Braised Chicken

Coconut Curry Braised Chicken - KJ & Company

Serving up chicken for dinner is a classic approach, but serving up Coconut Curry Braised Chicken for dinner takes it to a whole new level! The crispy, seared chicken gets braised in a coconut curry sauce that is simmering full of flavor. From the slightly sweet coconut milk, to the bold red curry paste, to the hint of heat from a little cayenne, this braised chicken is bound to be a crowd favorite!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4 1x
Scale

Ingredients

  • 33 1/2 pounds chicken leg/thigh quarters, or 4 chicken leg/thigh quarters
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • 1 small onion, finely chopped
  • 1 teaspoon chopped garlic
  • 2 tablespoons red curry paste
  • 1/4 teaspoon cayenne
  • 13.5 fl oz can unsweetened coconut milk, full-fat
  • Lime wedges for garnish
  • Fresh cilantro for garnish

Instructions

  1. Pat the chicken dry with a paper towel on all sides to insure a crispy skin when searing. Season both sides of the chicken generously with salt and pepper. In a large skillet or braising pan, heat the olive oil over medium heat. Add the chicken into the pan, skin side down. Sear the chicken until the skin is golden brown and crispy, about 5-8 minutes, before flipping. Being careful of oil splatter. Sear the other side of the chicken for the same amount of time, then transfer the chicken to a pan to rest.
  2. Reduce the heat slightly and add the diced onion into the pan. Sauté the onion until translucent, about 5 minutes. Add in the chopped garlic, red curry paste and cayenne. Stir to combine. Pour in the can of coconut milk into the pan and stir to combine all of the ingredients. Bring the sauce to a simmer and then nestle the chicken back into the pan, skin side up.
  3. Reduce the heat to low, cover the chicken with a lid and let simmer for 25 minutes. Remove the lid and let simmer for an additional 20 minutes to let the sauce reduce and thicken slightly. You can spoon the sauce over the top of the chicken during this process to insure the top of the chicken is basted in the sauce.
  4. Serve the chicken with rice, naan bread, lime wedges and fresh cilantro. Enjoy!

Notes

  • You can use any cut of chicken that you prefer. Just follow the same searing process of the chicken, making the sauce, and then nestling the chicken back into the sauce. If you use bone-in, skin-on chicken breasts, which are typically larger, you may have to adjust your cooking time to make sure they are cooked all the way through.
  • When you are searing the chicken, it can splatter oil, so you will need to do so with caution. Utilize a oil-splatter screen (if you have one) or a lid to guard yourself from the splatters when you are flipping the chicken.

Coconut Curry Braised Chicken - KJ & Company Coconut Curry Braised Chicken - KJ & Company

Salted Peanut Butter Scotcharoos

The fact that I’ve made these Salted Peanut Butter Scotcharoos three times in the past couple weeks just speaks for itself! Bring back all of your childhood memories in one bite of these Salted Peanut Butter Scotcharoos.  A chewy, peanut butter crispy cereal base is topped with decadent, melted dark chocolate and butterscotch chips and then lightly speckled with flaky salt to kick the flavors up a notch.

Salted Peanut Butter Scotcharoos - KJ & Company

One of the best things about this dessert, besides biting into one of them, is how simple they are to make! No baking required for this quick and scrumptious dessert recipe. They are a great for feeding a crowd, or just to have on hand. You could make them in advance and not even have to worry about dessert!

Salted Peanut Butter Scotcharoos - KJ & Company

I could get lost in the chocolatey-butterscotch swirls on top of the peanut butter crispy. The combination of dark chocolate and butterscotch is one of my favorites. I have to try hard to not eat all the chips before they are melted. What can I say? It’s a perfect combination!

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Salted Peanut Butter Scotcharoos

Salted Peanut Butter Scotcharoos - KJ & Company

Bring back all of your childhood memories in one bite of these Salted Peanut Butter Scotcharoos.  A chewy, peanut butter crispy cereal base is topped with decadent, melted dark chocolate and butterscotch chips and then lightly speckled with flaky salt to kick the flavors up a notch.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

  • 3 tablespoons butter
  • 1 cup peanut butter
  • 16 oz marshmallows, regular-sized
  • 7 1/2 cups puffed rice cereal
  • 10 oz dark chocolate chips
  • 11 oz butterscotch chips
  • 1 tablespoon flaky salt

Instructions

  1. In a large, deep pot or dutch oven, melt the butter over medium-low heat. Add in the marshmallows and stir to coat them with the melted butter. Melt the marshmallows on low heat until smooth, stirring consistently. Add in the peanut butter and stir until combined.
  2. Turn off the heat and mix in the puffed rice cereal until it is completely combined with the marshmallow mixture. Spray a 9×13 pan with cooking spray and press the mixture into an even layer in the pan with a rubber spatula.
  3. In a medium/large microwave-safe bowl, heat the dark chocolate and butterscotch chips together in 15-20 second increments, stirring with a spoon after each time, until they are melted smoothly together. Be careful to not over-microwave them as it will cause them to clump up instead of being smooth. It is best to under-microwave the chips and stir them until they are completely melted than to over-microwave. About 45 seconds – 1 minute combined max.
  4. Evenly spread the chocolate/butterscotch mixture over the top of the peanut butter crispy bottom. Sprinkle the top of the melted chocolate and butterscotch evenly with the flaky salt. Let the Salted Peanut Butter Scotcharoos set for at least 2-3 hours prior to cutting and serving.

Notes

  • If you like more salt, then you can easily use more than just a tablespoon – its up to you!
  • If you are making these a day in advance prior to serving, let the melted chocolate/butterscotch cool and set for about 2-3 hours prior to covering the pan with plastic wrap. Store in a cool, dry place but do not refrigerate.

Salted Peanut Butter Scotcharoos - KJ & Company Salted Peanut Butter Scotcharoos - KJ & Company Salted Peanut Butter Scotcharoos - KJ & Company

Pumpkin Banana Bread

Fall is in full swing and you know what that means: all things PUMPKIN! This Pumpkin Banana Bread is the perfect baked good to fill your house with warmth and want to make you go back for another slice. The wonderful combination of cozy cinnamon and nutmeg pair perfectly with the delightful pumpkin and fruity banana. Slice into it when it is ever-so-slightly still warm from the oven, smear a little bit of soft butter across it and you have the most scrumptious bite of Pumpkin Banana Bread.

Pumpkin Banana Bread - KJ & Company

Pumpkin and banana pair perfectly together. They both deliver a slightly sweet flavor that our tastebuds know so well. Put them together and you have a match made in heaven. Your house will smell like one of those wonderful autumn candles with this Pumpkin Banana Bread baking away in your oven.

Pumpkin Banana Bread - KJ & Company

This recipe is perfect for breakfast, an afternoon snack, or could easily be turned into a dessert with a scoop of vanilla ice cream on top and a caramel drizzle. We are in a no judgement zone here – all things go.

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Pumpkin Banana Bread

Pumpkin Banana Bread - KJ & Company

This Pumpkin Banana Bread is the perfect baked good to fill your house with warmth and want to make you go back for another slice. The wonderful combination of cozy cinnamon and nutmeg pair perfectly with the delightful pumpkin and fruity banana. Slice into it when it is ever-so-slightly still warm from the oven, smear a little bit of soft butter across it and you have the most scrumptious bite of Pumpkin Banana Bread.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4-6 1x
Scale

Ingredients

  • 2 sticks (16 tablespoons) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 ripe bananas
  • 1/2 cup pumpkin pureé
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat your oven to 350 degrees. In a bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about a couple minutes. Turn the mixer speed down to low and mix in one egg at a time, making sure to wipe down the edges of the bowl in between each addition.
  2. With the mixer speed on low, add in the ripe bananas until they are combined. Add in the pumpkin pureé and vanilla extract and mix to combine. In a small bowl, mix together the flour, baking soda, salt, cinnamon and nutmeg. With the mixer speed on low, slowly add the flour mixture into the wet mixture until completely combined.
  3. Pour the batter into a greased and lined bread loaf pan and bake for 30 minutes.
  4. After 30 minutes, reduce the heat to 325 degrees and bake for another 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Let the bread cool for 10-15 minutes before turning it out onto a cooling rack to cool completely.

Notes

  • After cooling completely, this Pumpkin Banana Bread can be stored in an air-tight bag or container for a couple days.
  • The reduced temperature half way through the baking process is to prevent the exterior of the bread from baking/browning too quickly before the interior is cooked all the way through.

Pumpkin Banana Bread - KJ & Company Pumpkin Banana Bread - KJ & Company Pumpkin Banana Bread - KJ & Company

Peach Cobbler Cookie Bars

Peach season is one of my favorite times of the year! We’re getting towards the end of it, but there’s still plenty of time to whip up a batch of these Peach Cobbler Cookie Bars! All the wonderful, gooey, sweet flavors of a peach cobbler are nestled on top of a buttery, almond cookie base that takes after a sugar cookie. Top it all of with a classic crumbly, buttery, crunchy topping and you have the perfect trio!

Peach Cobbler Cookie Bars - KJ & Company

A peach cobbler that is portable and you can grab with one hand, how much better does it get?! Another fantastic feature about these cookie bars is that they can be made year round. If you don’t have access to fresh peaches, you can thaw out frozen peaches (and drain of excess liquid), or open a can of pre-made peach pie filling! A fuss-free dessert is the way to my heart.

Peach Cobbler Cookie Bars - KJ & Company

With the holidays right around the corner and the time of year we tend to gather with friends and family more, these Peach Cobbler Cookie Bars would be the perfect addition to your dinner table! Serve them slightly warm and top them off with a scoop of vanilla ice cream. To get the perfect bite, let the ice cream melt slightly on top of your warm Peach Cobbler Cookie Bar, dig your spoon straight through the creamy, cold ice cream, crunchy topping, gooey peach filling and land at the bottom of a soft, dreamy cookie base.

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Peach Cobbler Cookie Bars

Peach Cobbler Cookie Bars - KJ & Company

All the wonderful, gooey, sweet flavors of a peach cobbler are nestled on top of a buttery, almond cookie base that takes after a sugar cookie. Top it all of with a classic crumbly, buttery, crunchy topping and you have the perfect trio! Peach Cobbler Cookie Bars are a perfect way to let the classic flavors of a peach cobbler shine.

  • Author: KJ & Company - Kate Poskochil
Scale

Ingredients

For the cookie base:

  • 1 stick butter (8 tablespoons), softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup flour, plus 2 tablespoons
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the peach filling: 

  • 5 peaches, cored and sliced into 1/4 inch slices
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon

For the crumble topping:

  • 1/2 cup butter, melted
  • 1 cup flour
  • 1/4 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • Splash of almond extract

Instructions

Preheat your oven to 350 degrees.

For the cookie base:

  1. In the bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about a couple minutes. Wipe down the edges of the bowl with a rubber spatula, add in the egg and turn the mixer speed on low until combined. Add in both of the extracts and mix until combined.
  2. In a small bowl, combine the flour, baking soda and salt. With the mixer speed on low, slowly add the flour mixture into the butter mixture until a dough forms. Evenly spread the dough into the bottom of a 13×9 baking pan that has been sprayed and lined with parchment paper.

For the peach filling:

  1. In a medium bowl, toss the sliced peaches together with the brown sugar, flour and cinnamon until all the peaches are evenly coated.
  2. Pour the peach filling over the top of the cookie base that is in the 13×9 pan.

For the crumble topping:

  1. In a small bowl, mix together the melted butter, flour, cinnamon, sugar, baking powder and splash of almond extract until completely combined and a crumble forms.
  2. Evenly top the peaches with the crumble topping.
  3. Bake the Peach Cobbler Cookie Bars for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out mostly clean. Let cool slightly prior to cutting into bars. Serve warm with vanilla ice cream.

 

Notes

  • If you are using a pre-made peach pie filling, simply skip the first step and ingredients listed under the “For the peach filling” in the instructions category. You can pour the pre-made peach pie filling right over the top of the cookie base and top with the crumble topping.