KJAN Family Fun in the Kitchen

You spend a lot of time in the kitchen, so let’s make it a great time!  Listen each week as LaVon and Miss NiNi inform and inspire families to have fun and success with cooking and baking. They will share recipes, experiences and tips. Have questions or suggestions for a show topic? Like us on Facebook, e-mail us at familyfuninthekitchen@gmail.com, text or call 712-254-2254.  Check out Miss NiNi’s website at missnini.com.

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Family Fun in the Kitchen (12-20-2014)

Podcasts, Family Fun in the Kitchen

December 20th, 2014 by Jim Field

1 cup peanut butter
1 cup honey
2 – 4 cups instant nonfat dry milk
Mix peanut butter and honey together. Add dry milk gradually until it can be kneaded and shaped. Kneading/squeezing makes it smoother. Anyone old enough to use play dough will have fun with this. Shape into small balls, logs to slice or press into a pan. Roll/cover with your choice of crushed peanuts, coconut, flax seed, other edible decoration. Refrigerate. Makes 48 pieces; 67 calories per piece.


Family Fun in the Kitchen 12-13-2014

Podcasts, Family Fun in the Kitchen

December 13th, 2014 by Chris Parks

Lavon and Miss NiNi talk about cookies.


Family Fun in the Kitchen 12-06-2014

Podcasts, Family Fun in the Kitchen

December 6th, 2014 by Chris Parks

Lavon and Miss NiNi speak about some holiday traditions.



1 T. active dry yeast
1/4 C. warm water (110 degrees F.)
1/2 C. plus 2 T. buttermilk
1 egg
1/4 C. butter, melted
1/4 C. sugar
1 t. baking powder
1 t. salt
1/4 t. cardamom
2-1/2 to 3 C. enriched flour

For dough filling:

2 T. butter, melted



Assortment of multi-colored sugar sprinkles, colored sugars, red hot candies, silver dragees.



Combine yeast, water, and about ¼ t. of the sugar. Set aside.

In large mixing bowl, combine remaining sugar and melted butter; add buttermilk and egg.

Mix together baking powder, salt, cardamom, and about 1-1/4 C. flour. Add dry ingredients and yeast/water mixture to bowl. Continue mixing, adding enough remaining flour to make dough easy to handle.  Remove dough from bowl and knead until smooth.

Add a little oil to the bowl. With top of the dough facing down, put dough into the bowl; invert so that oiled side of dough is on top. Cover with plastic wrap. Let rise for about an hour at room temperature or until dough doubles in size.

Roll out dough into a 12” x 14” rectangle. Spread dough with 2 T. melted butter. Sprinkle with cinnamon, as desired. Beginning at the long side of the rectangle, roll dough into a log shape. Cut 16 slices from dough. On a large cookie sheet, assemble slices according to diagram so that the rolls resemble the shape of a Christmas tree.









Decorate with multi-colored sugar sprinkles, colorted sugars, red hot candies, silver dragees, etc.

Let dough rise until double. Bake in a 350 degree oven for approximately 25 minutes or until lightly browned.

Makes 1 “Christmas tree.”



¾ c. powdered sugar
1 T. melted butter,
¼ C. cream
Milk to thin the mixture, if necessary
Drizzle over tree so that it resembles a “string of popcorn” on the tree.

NOTE: A quicker way to make the “Christmas tree,” would be to purchase 2 cans (8 slices per can) of refrigerated cinnamon roll dough to form the tree shape. Then decorate accordingly and bake as per temperature given with the refrigerated dough. Frost as desired, using frosting that is included with the cans of dough.

Baking specialists the King Arthur Flour Baking Line 1-866-827-6836 will answer any questions you might have about bread baking. They may also be contacted via email through their web site at kingarthurflour.com. This is a wonderful resource!


Family Fun in the Kitchen 11-29-2014

Podcasts, Family Fun in the Kitchen

November 29th, 2014 by Chris Parks

Lavon and Miss NiNi talk about slow cookers and slow cooker recipes.


Family Fun in the Kitchen 11-22-2014

Podcasts, Family Fun in the Kitchen

November 22nd, 2014 by Chris Parks

Lavon and Miss NiNi talk about Thanksgiving Traditions.


Family Fun in the Kitchen 11-15-2014

Podcasts, Family Fun in the Kitchen

November 15th, 2014 by Chris Parks

Lavon and Miss NiNi discuss the upcoming Harvest Market and food contest at the Cass County Community Center on Nov. 24th from 4-8pm.


Family Fun in the Kitchen 11-08-2014

Podcasts, Family Fun in the Kitchen

November 8th, 2014 by Chris Parks

SPICED PUMPKIN BUNDT CAKE—ChocolateChocolateandmore.com20141027_171548
3 c. cake flour
1 T. baking powder
¾ t. baking soda
¾ t. salt
1 t. ground ginger (may add up to 2 t. if like it spicier)
2 t. ground cinnamon
¾ t. ground nutmeg
¾ c. butter, softened
1-3/4 c. brown sugar
3 large eggs
¾ c. buttermilk
1 c. canned pumpkin puree
Powdered sugar for garnish
METHOD: Preheat oven to 350 degrees. Grease and flour an 11-cup Bundt pan or other tube pan. Combine flour, baking powder, baking soda, salt, and spices; set aside. In a mixing bowl, cream butter and brown sugar together until fluffy on medium speed. Add in eggs, one at a time, mixing well after each addition. Alternating between flour mixture and buttermilk, starting and ending with flour, add in both, mixing well after each addition. Mix in pumpkin. Spoon batter into prepared Bundt pan. Bake for 50-55 min. Test for doneness using a toothpick. Let cake rest on a cooling rack in pan for 30 min. before turning out onto rack to cool completely. Garnish with powdered sugar if desired.
6 T. (3/4 stick) unsalted butter, cut into 6 pieces
1 c. packed dark brown sugar
1 c. heavy cream
2 T. light corn syrup
¼ t. fine salt
Kosher salt and pumpkin pie spice for garnish
METHOD: Melt butter in a medium heavy-bottomed saucepan over medium-high heat. Add sugar, cream, and corn syrup; stir until the mixture is smooth; bring to a boil. Continue to boil, stirring occasionally, until slightly thickened about 3-4 minutes or until a candy thermometer reads 220 degrees. Remove from heat; stir in salt. Set aside to cool slightly. Pour over individual servings of Spiced Pumpkin Bundt Cake. If desired, sprinkle Kosher salt and/or pumpkin pie spice over caramel-topped cake slice.

Lavon and Miss NiNi talk about the uses for Pumpkins.



Family Fun in the Kitchen 11-01-2014

Podcasts, Family Fun in the Kitchen

November 1st, 2014 by Chris Parks

Lavon and Miss NiNi talk about cookbooks.


Family Fun in the Kitchen 10-25-2014

Podcasts, Family Fun in the Kitchen

October 25th, 2014 by Chris Parks

20141020_16453220141020_172514Lavon and Miss NiNi talk about muffins and share a muffin recipe.

SUGARED ALMONDS: (Optional for this recipe but gives muffins a nice crunch.)
½ c. sliced almonds
1/3 c. granulated sugar or coconut sugar
2 c. all-purpose flour
½ c. coconut sugar
¼ c. light brown sugar
1 T. baking powder
¾ t. ground cinnamon
¼ t. salt
½ c. (1 stick) butter, melted and slightly cooled
2 large eggs
¾ c. milk
½ t. vanilla extract
1 t. almond extract
2/3 c. all-purpose flour
1/3 c. light brown sugar
½ t. ground cinnamon
5 T. cold butter, cut into ¼” pieces
For Sugared Almonds: Place almonds and granulated sugar in frying pan and place on stove burner. Turn heat to low and stir until almonds start to turn color and sugar forms into beads and coats the almonds. Turn out almonds on to a cookie sheet to cool. (If using coconut sugar instead of granulated sugar, you must keep the burner heat on low and stir constantly. Otherwise, coconut sugar will burn. When using coconut sugar, it will have a paste-like appearance and not form into beads. My preference is to use granulated sugar for this application.)
For Muffins: Preheat oven to 375 degrees F. Spray 16 regular-size muffin cups with nonstick baking spray. Place the pans on a baking sheet. Whisk together flour, coconut sugar, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, combine melted butter, eggs, milk, vanilla and almond extracts. Beat well. Slowly add wet ingredients to dry ingredients and stir just until combined. Do not overmix. Divide batter evenly among muffin cups.
For Streusel: In a small bowl, mix together flour, brown sugar, and cinnamon. Add pieces of cold butter and toss together until pea-sized crumbs are formed. (This can be done by pinching the mixture between your fingers or using a pastry cutter.) Sprinkle over tops of muffins, gently pressing into batter.
Sprinkle optional sugared almonds over top of streusel as desired. Bake for about 18-20 min or until tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer pan to wire rack and cool for at least 10 min. before carefully removing each muffin. (These muffins have a delicate crumb and need to cool completely before enjoying.) Can be stored in airtight container for a few days.
Miss NiNi
(1) If there is not enough batter to put into each of the muffin cups in the muffin pan, pour a small amount of water into each of the empty cups prior to baking the muffins. This allows for more even baking.
(2) If choosing to refrain from making optional sugared almond topping, bake as directed using streusel topping only.


Family Fun in the Kitchen 10-18-2014

Podcasts, Family Fun in the Kitchen

October 18th, 2014 by Chris Parks

Lavon and Miss NiNi discuss the use of various nut meats in baking and toasting nuts.