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 07-31-2015

Podcasts, Family Fun in the Kitchen

August 1st, 2015 by Chris Parks

Lavon and Miss NiNi discuss ice cream and share an ice cream in a bag recipe.


Yes,  there us the potential for messes, but the key to success is to follow our instructions. This recipe is enough for one person, so each one can make their own.

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size freezer bags
1 gallon size freezer bag
Hand towel or gloves to keep fingers from freezing!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak.

Ice Cream in a Bag

Family Fun in the Kitchen 07-25-2015

Podcasts, Family Fun in the Kitchen

July 25th, 2015 by Chris Parks

Lavon and Miss NiNi talk about Zucchini
  • 4 zucchini or yellow squash
  • 3/4 pound sausage or ground beef
  • 1 can (14 oz.) diced tomatoes, drained or pizza sauce
  • 1/2 cup shredded mozzarella cheese, divided
Preheat oven to 350 degrees.
Remove stems ends and cut each squash in half lengthwise. Trim a thin strip on bottom if it doesn’t sit flat. Scoop out flesh, leaving a 1/4” shell. Pat dry. Dice flesh that was removed.
In a large skillet, cook meat and diced squash until browned and cooked through. Drain mixture. Add tomatoes or sauce & 1/4 cup mozzarella cheese; mix well.
Fill boats with mixture; place on a rimmed baking sheet.
Bake 20 minutes; remove from oven to sprinkle on remaining cheese. Bake until cheese is melted.
Bake time will vary with size/thickness of squash.
Try wrapping each boat in foil to cook on the grill.
  • Cooking spray
  • 2 medium zucchini, about 1 pound
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan, about 3/4 ounce
  • 1/4 cup fine dry bread crumbs
  • 1/8 tsp. salt
  • Dash of pepper
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
Slice zucchini into 1/4-inch thick rounds; toss with olive oil.
Combine Parmesan, bread crumbs, salt and pepper.
Dip each round into mixture; press coating on both sides.
Place in single layer on baking sheets.
Bake until browned and crisp, 25 to 30 minutes; check progress at 15 minutes.

Family Fun in the Kitchen 07-18-2015

Podcasts, Family Fun in the Kitchen

July 18th, 2015 by Chris Parks

Lavon and Miss NiNi share a baking recipe for Choco-Flan Cake.




  • ½ c. caramel sauce or topping
  • ½ c. plus 2 T. all-purpose flour
  • 1/3 c. cocoa
  • ½ t. baking soda
  • 1/8 t. salt
  • 4 ounces bittersweet chocolate, chopped
  • 6 T. butter
  • ½ c. buttermilk (may substitute ½ T. white vinegar or lemon juice and enough milk to make ½ c. sour milk. After combining, let mixture coagulate.)
  • ½ c. granulated sugar
  • 2 large eggs
  • 1 t. vanilla extract


  • 2 (14-ounce) cans sweetened condensed milk
  • 2-1/2 c. whole milk
  • 6 ounces cream cheese
  • 6 large eggs plus 4 large yolks
  • 1 t. vanilla extract


For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit. Spray all inside edges of 12-cup nonstick Bundt pan with nonstick baking spray. Microwave caramel until easily pourable. Pour into pan to coat bottom. Combine flour, cocoa, baking soda, and salt in bowl; set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2-4 minutes. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.

For the Flan: Process all ingredients in blender about 1 minute. (If a blender is not available, use stand mixer. Beat cream cheese until smooth and add remaining flan ingredients. Beat until mixture is smooth.) Gently pour flan over cake batter in Bundt pan.

Prepare a water bath by placing Bundt pan in roasting pan. Place roasting pan on oven rack and pour warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick or cake tester inserted into cake comes out clean and flan registers 180 degrees, about 75-90 minutes. (In the baking process, the cake will rise to the top of the pan while the flan sinks to the bottom. That’s the magical part of this recipe!) Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Safely remove roasting pan from oven once water has cooled.) Remove Bundt pan from refrigerator. Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Keep refrigerated.




  • 1 jar (12.25 oz.) caramel topping
  • 1 box Betty Crocker SuperMoist triple chocolate fudge cake mix
  • 1 c. water
  • ½ c. vegetable oil
  • 3 eggs


Heat oven to 350 degrees Fahrenheit. Grease 12-cup Bundt pan with butter. Pour ¼ c. of caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving. In large bowl, beat cake mix, water, oil, and eggs with stand mixer on medium speed, about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.

FLAN: Use recipe as given above. Follow all remaining steps as given above.

ChocoFlan1 ChocoFlan2 ChocoFlan3 ChocoFlan4 ChocoFlan5 ChocoFlan6 ChocoFlan7 ChocoFlan8

Family Fun in the Kitchen 07-11-2015

Podcasts, Family Fun in the Kitchen

July 11th, 2015 by Chris Parks

Lavon and Miss NiNi talk about Curd and making Lemon Curd.

FRESH LEMON CURD—The Cake Bible, Rose Levy Beranbaum


  • 4 large egg yolks
  • ½ c. plus 2 T. granulated sugar
  • Juice of 2 large lemons to equal 3 ounces (about 1/3 c.) fresh lemon juice
  • 4 T. butter, softened
  • Pinch salt
  • 2 t. finely shredded fresh lemon zest


Zest lemons prior to juicing using a microplane zester/grater.  Save zest.

Make a double boiler by using a heavy non-corrodible pan or bowl such as glass and place over a pan of steaming water. Do not let bottom of bowl touch steaming water. In non-corrodible bowl, whisk together yolks and sugar until well blended (Doing this will help prevent egg yolks from curdling when cooking.) Stir in remaining ingredients except zest. Cook over medium-low heat, stirring constantly, until thickened—or until temperature reaches about 170 degrees as taken with an accurate thermometer. DO NOT ALLOW MIXTURE TO COME TO A BOIL. (If any coagulation occurs, strain lemon curd through strainer, if desired. Discard residue.) Stir in lemon zest. Cool at room temperature. Pour into an airtight container. The curd will continue to thicken while resting and chilling. Keep refrigerated.

NOTE FROM MISS NiNi: I LOVE lemon curd! It is so refreshingly tart! It can be addictive to eat! It makes a great topping for cake or cheesecake. However, the easiest way to enjoy it (other than straight out of the bowl) is to blend it with whipped cream. Top with fresh berries for a perfectly enjoyable summer dessert.

Miss NiNi

Lemon Curd 1 Lemon Curd 2Miss NiNi–Recipe–Eggless Lemon Curd–July 10, 2015

Family Fun in the Kitchen 07-04-2015

Podcasts, Family Fun in the Kitchen

July 4th, 2015 by Chris Parks

Lavon and Miss NiNi talk about grilling fruits.

Grilled Peaches

  • 1/4 cup  brown sugar
  • 1 teaspoon cinnamon
  • 4 fresh peaches
  • Vegetable oil
  • Vanilla ice cream (optional)


In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with  oil. Cook, cut side down, on a medium grill until fruit has grill marks, 3 to 4 minutes. Brush uncut sides with oil, turn over. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 5 to 10 minutes depending on size of peach and how tender you would like it. Yummy served with vanilla ice cream.


Banana Boats

  • 6 firm ripe bananas
  • 6 tablespoons chocolate chips
  • 6 tablespoons miniature marshmallows
  • 2 tablespoons chopped pecans (optional)
  • heavy duty foil

Heat gas or charcoal grill to medium, or heat oven to 350°F. Cut 6 (12-inch) sheets of heavy-duty foil. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.  Holding each banana in hand, fill pocket with 1 tablespoon chocolate chips, 1 tablespoon marshmallows and a few chopped pecans.  Seal top of foil, leaving 2 to 3 inches headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (Can also place in campfire coals to cook.)

Family Fun in the Kitchen 06-27-2015

Podcasts, Family Fun in the Kitchen

June 27th, 2015 by Chris Parks

Lavon and Miss NiNi talk about Carrots.

Family Fun in the Kitchen 06-20-2015

Podcasts, Family Fun in the Kitchen

June 20th, 2015 by Chris Parks

Lavon and Miss NiNi talk about making popsicles, cool treats for summertime.



  • 1 -1/4 t. cocoa powder
  • 2 T. chocolate spread (Nutella, Hershey’s chocolate spread, Biscoff Cookie Spread)
  • 1 c. milk (any type of milk you PREFER—I used whole dairy milk because I wanted a creamier
  • texture.)
  • 4 medium size fresh strawberries, thinly sliced (may substitute whole frozen strawberries)


In a blender, blend cocoa powder, chocolate spread and milk. Line sides of popsicle molds or 5-oz. paper cups with thinly sliced strawberries. Slowly pour chocolate mixture into molds, tryingto avoid strawberry slices from moving. Place in freezer until slushy. Insert popsicle stick orsturdy plastic straw that has been cut to desired handle length into slushy mixture. If stick/straw tends to lean in the mixture, straighten it and recheck in about 15 minutes. May need to keep rechecking until mixture is solid enough to hold stick/straw vertically. Freeze until solid, at least 4 hours before releasing from molds and serving. To unmold, I removed popsicles in cups from freezer about 10 minutes before unmolding, allowing the popsicles to still be firm but easy to withdraw from the paper cup. Makes 4 small popsicles.

NOTE from Miss NiNi: These popsicles are so refreshing! Fresh strawberries are abundant right now and were my fruit of choice. However, other fresh or whole frozen fruits can be added for a different taste. Word of caution: Might want to keep the paper cup close by once the popsicle has been removed as it’s great for catching drips—especially if little ones are enjoying these treats!

Popsicle 1 Popsicle 2 Popsicle 3 Popsicle 4

Other fruit flavor combinations:


  • ½ heaping c. ripe cantaloupe, chopped into small chunks
  • ½ c. milk

Blend ingredients together; pour into molds or small paper cups; freeze at least 4 hours, inserting stick into mixture when slushy in order to hold stick vertically.


  • 1 c. fresh blueberries
  • ½ banana
  • 1 T. Chia seeds
  • ¾ c. milk

Blend ingredients together; pour into popsicle molds or small paper cups; freeze for at least 4 hours, inserting stick into mixture when slushy in order to hold stick vertically.

Miss NiNi

Family Fun in the Kitchen 06-13-2015

Podcasts, Family Fun in the Kitchen

June 13th, 2015 by Chris Parks

Lavon and Miss Nini talk about baking for competition at the Iowa State Fair.

Family Fun in the Kitchen 06-06-2015

Podcasts, Family Fun in the Kitchen

June 6th, 2015 by Chris Parks

Lavon and Miss NiNi talk about making cookies.

WHAT’S IN THOSE OATMEAL COOKIES?—adapted from kingarthurlour.com


  • 1 c. butter, room temperature
  • 1 c. granulated sugar
  • ½ c. brown sugar
  • 1 t. vanilla extract
  • 2 large eggs
  • 1-1/2 c. all-purpose flour
  • 1 t. baking soda
  • ½ t. salt
  • 2 t. Chinese Five Spice Powder (original recipe called for 1 t. cinnamon as the only spice)
  • 3 c. old-fashioned rolled oats (Old-fashioned oats will give a great chewy texture. I discourage the use of quick or instant oats in this recipe.)
  • 1 c. Grape-Nuts cereal
  • 2 T. sesame seeds, toasted

Optional add-ins—

  • ½ c. semisweet chocolate chips
  • ½ c. shredded coconut
  • ½ c. raisins
  • ½ c. toasted pecans, chopped



To toast sesame seeds, put small frying pan on range  top on low to medium heat. Add sesame seeds. Stir frequently until lightly brown. (Keep a constant vigil on this as all-of-a-sudden, they could burn.) Cool slightly.

In mixing bowl, beat together butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating until well combined. In a separate bowl, whisk together flour, baking soda, salt, and Chinese Five Spice Powder. Slowly add flour mixture to butter mixture, beating until well combined. Add oatmeal, cereal, and toasted sesame seed and blend until combined. Add optional add-ins. (May need to stir by hand if optional add-ins make dough too stiff for mixer to handle). Refrigerate dough (covered) for at least 30 minutes or up to overnight.

Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or Teflon baking sheets. Using a cookie scoop, spoon, or your clean hands, drop balls (about 2 inches in diameter) onto cookie sheets. Bake for approximately 10-12 minutes, (Cookies will become less chewy the longer they are baked.) until just beginning to brown around the edges. Remove from oven. Do not remove cookies from cookie sheets until slightly cool. Makes about 40 cookies.Oatmeal Cookies 1 Oatmeal Cookies 2

Oatmeal Cookies 3Miss NiNi

Kohlrabi Slaw (5-30-2015)

Family Fun in the Kitchen

May 30th, 2015 by Jim Field

1 large kohlrabi, peeled and grated
or several small (2 – 3” in diameter) which don’t require peeling
1/2 Fuji apple (or other of your choice), peeled and grated
1 carrot, peeled and grated
1/2 sweet yellow or red onion, thinly sliced
1/4 cup parsley leaves, chopped
Juice of half a lime
1 to 4 shakes of sherry wine vinegar
2 Tablespoons mayonnaise
Salt and pepper to taste
Combine everything in a large bowl. Mix well. Chill for 30 minutes
or more to blend flavors.

You will be surprised to taste the changes in flavor of radishes which have
been grilled or roasted. They lose the “bite” and become rather sweet.
Recipes are available for side dishes using only radishes, but for smaller
numbers just add then to a mixture of other vegetables to be grilled or roasted.