Search Results

456 items found

Services (2)

  • Public Event

    Junky Janko Market is excited to be Mobile! Whether you are interested in hosting a low key shopping night with your girlfriends in your driveway, or you are looking to book an all day event - Junky Janko Market would love to be apart of it!

  • Private Event

    Junky Janko Market is excited to be Mobile! Whether you are interested in hosting a private shopping night with your girlfriends in your driveway, or you are looking to book an all day event - Junky Janko Market would love to be apart of it!

View All

Blog Posts (51)

  • Dream Bars

    The start of recipe was forwarded by a friend on the internet. I believe the original recipe was created by Taste and Home but after looking around Pinterest, there are so many variations! So of course, I put my variation together and created a 9x13 bar of Dream Bars. While I am attempting to keep my promise to myself - which if you're asking, is to use all of the rhubarb up off the massive bush in my backyard. No waste this year. Yes, you read that right - some of it (or, a lot of it) was wasted in past years. But, on a positive note... even the waste in the past couple years is considerably less than the first few years we lived here. I had no idea what that big 'ol bush was! I thought it was just a regular, quite ugly, landscaping bush. And, remember before you judge, I have never once claimed to be a plant lady. In fact, I am basically a plant lady killer. I know how that reads... and I mean, I kill plants, not plant ladies. Anyway, I probably could have skipped that and just told you I was using rhubarb. But, whatever. Next ramble... versatility - you know, it's my buzzword. . As I was mixing these up, I kept thinking about all of the possibilities. Can you imagine these bars with a mixture of chopped strawberries and rhubarb? Or, dare I even say Blueberries with a splash of lemon juice and lemon zest? Ingredients: Shortbread Crust 2 C. Flour 1/3 C. Sugar 1 C. Salted Butter, cut into cubes Filling: 1 & 1/2 C. Sugar 1/2 C. Flour 1 C. Heavy Whipping Cream 3 Eggs 1 tsp. Vanilla 4 C. Rhubarb, Diced in 1/2 Chunks Frosting: 8 oz. Cream Cheese, Softened 2 C. Powdered Sugar 1 tsp. Vanilla 1 C. Heavy Whipping Cream, Whipped Instructions: Preheat your oven to 350 and line a 9x13 pan with In a large bow, mix together the flour and sugar for the shortbread. Cut in the butter with a pastry blender Press crust mixture into the lined pan & bake for 10 minutes Next up, the filling. In a large bowl, whisk together the sugar, flour, heavy whipping cream, eggs and vanilla. Once combined stir in the chopped rhubarb Pour the filling onto of the crust and return to the oven for an additional 40-50 minutes of baking. You are looking to bake just until the filling has set. Let the bars cool completely (so tempting to skip, I know - but don't do it!) Next up, Frosting. Whisk together the softened cream cheese, powdered sugar and vanilla. Fold in the whipped heavy whipping cream. Once bars are cooled completely, spread the frosting over the bars. Keep refrigerated until ready to serve.

  • Quick & Easy Egg Roll in a Bowl

    Seriously, this is so quick and easy and it contains ground sausage. Does it get any better? I didn't think so. I mean I borderline would consider this to be as good as candy. And bonus, it one of those dishes that is just as good, if not better, when it is heated up. Perfect for meal prepping! Ingredients 1 pound ground sausage 1 head of green cabbage *Or, 7 cups of slaw mix 1/3 head of purple cabbage 1/4 cup coconut aminos (or soy sauce if you prefer) 1/4 tsp sesame oil 1 Tablespoon of fresh ground ginger - or you can ground ginger for convenience! Seasonings - Garlic powder, onion powder & pepper - remember, I don't measure and I use a lot. Start with what you think, taste it and then decide whether or not to keep going. But I'll tell you, when I put the seasonings on the ground sausage, its basically covered! Also, red pepper flakes add a nice little kick! 1/2 cup green onions Get Making: Load up the sausage with your seasonings and cook through. Remember, but always mentioned favorite took to use when grounding meat - the Mix n Chop by Pampered Chef. While the sausage is cooking, thinly slice the cabbage. I used the finger safe Rapid-Prep Mandolin by Pampered Chef. If you have crazy knife skills, go ahead and do your thing! Or, if you prefer, skip this whole step by buying a bag of coleslaw! Once meat has been thoroughly cooked, stir in cabbage/coleslaw mix, coconut aminos & sesame oil. Cook on medium with a lid until the cabbage reaches your desired texture. I like mine crunchy and a little soft - so it takes between 5 and 7 minutes! Top with green onions and drizzle with more coconut aminos if needed or sweet and sour! Get wild and top it with a drizzle of yum yum or even with the tortilla salad toppers!

  • Pressure Cooker Egg Bites

    I have made these a few times and apparently have kept the secret hidden. This time around, I took pictures while I was prepping it... but was fighting Dakota and McKinley to get my own bite. And apparently, they were gone before I got a picture of the finished product. So, I'll remake again...and upload the finished product but in the meantime, don't let that deter you from making these delicious things. Ingredients (Makes about 9 egg bites per batch, I doubled the recipe above!) 3 Eggs 1/4 Cup Cottage Cheese (you can do plain, or jazz it up with the chive and onion) 1/4 Cup Soft Cheese (Cream Cheese, Brie, Boursin, Laughing Cow) 1/2 Cup Chopped Mix-ins (the sky is the limit! I used ham and spinach. But you could use any cooked meat or vegetables) 1 Cup Shredded Cheese of your liking Seasoning - Salt, Pepper or this delicious All Things Egg by Gaby Dalkin Directions: Blend the eggs, cottage cheese and soft cheese in a blender. You want this to be smooth so about 30 seconds on medium speed! Once blended, pour the blended egg mixture into a bowl. Add the chopped mix-ins and shredded cheese. Stir to combined. Use a small amount of oil to grease a silicone egg mold - this is the one I have but Pampered Chef also makes one! Then pour the egg mixture into the impression. I fill it a little more than 3/4 off the way up. Just enough room that you won't spill it when you transport it to the pressure cooker. Prep the pressure cooker by pouring one cup of water into the pan. Carefully transfer the egg mold to a wire rack. Note, I don't have a wire rack - so I just use the silicone egg rack which is perfect for making hardboiled eggs in the pressure cooker! You will want to rest the egg bite lid on top of the mold - and by rest, I mean loosely set on top. You don't want to prevent the egg bites from rising, you just want to prevent the condensation from dripping into your egg bites! If you're unsure if your egg bite lid is pressure cooker safe, you can always use a piece of tin foil! Cook the eggs on low pressure for ten minutes - I use the ten minute soup setting on mine. Once the pressure cooker is done, let the pressure release naturally for 10 minutes. After that, you can do the quick pressure release. Once the pressure cooker has released all pressure, safely open the lid. Carefully remove the egg bites ( I used tongs). Remove the lid and let the egg bites rest for a few minutes - they will deflate a bit as they cool. Use a spoon to scoop the bites of of the mold and transfer to a plate to eat right away, or allow them to completely cool before storing them in the fridge! These are perfect to make ahead and reheat in the microwave for 30 to 60 seconds for a quick breakfast or snack. We eat them plain around here, but you can dunk them in salsa or taco sauce! You can eat them in a breakfast burrito, with toast or onto of greens!

View All