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 01-14-2017

Podcasts, Family Fun in the Kitchen

January 14th, 2017 by Chris Parks

Lavon and Miss NiNi talk about using muffin tins for baking and for casseroles.

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Family Fun in the Kitchen 12-31-2016

Podcasts, Family Fun in the Kitchen

December 31st, 2016 by Chris Parks

Lavon and Miss NiNi talk about expected food trends for 2017.

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Family Fun in the Kitchen 12-24-2016

Podcasts, Family Fun in the Kitchen

December 24th, 2016 by Jim Field

w/ Lavon and Miss NiNi

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Family Fun in the Kitchen 12-17-2016

Podcasts, Family Fun in the Kitchen

December 17th, 2016 by Chris Parks

w/ Lavon and Miss NiNi

CHOCOLATE PEANUT BUTTER HAYSTACKS

Ingredients:

  • 1 c. Semisweet Chocolate Chips
  • 1 c. Peanut Butter Chips
  • Pinch of Salt
  • 1 c. Chow Mein Noodles (5 oz. can)
  • 1 c. Dry-Roasted Peanuts
  • Optional Dried Cranberries

Method:

Melt chocolate and peanut butter chips in microwave or in the top of a double boiler over simmering water, stirring frequently, until smooth. Stir in salt.

Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.

Line a baking sheet with parchment paper. Drop mixture with rounded tablespoon or small cookie dough scoop onto prepared sheet. Refrigerate until set, about 2 hours. Store in covered container.

Miss NiNi

BAKED POTATO CANDY—Marge Perkins, Bismarck, ND

Ingredients:

  • 1 Medium-Sized, Warm Baked Potato
  • ½ c. Powdered Sugar, sifted, plus additional for making a stiff dough

FLAVORING OPTIONS:

  • Chopped Maraschino Cherries
  • Chopped Walnuts and Vanilla
  • Few Drops of Mint Flavoring and Green Food Color
  • Chocolate Coating:
  • Chocolate Candy Coating or Semisweet Chocolate Chips

Method:

In a medium-size bowl, mash warm baked potato with a fork, adding powdered sugar and mix to a smooth paste. Add flavoring option(s); mix well. Keep adding additional powdered sugar until a stiff dough forms. Shape into small balls and refrigerate to set. Coat with melted chocolate coating or melted chocolate chips. Keep refrigerated.

Miss NiNi

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Family Fun in the Kitchen 12-10-2016

Podcasts, Family Fun in the Kitchen

December 10th, 2016 by Chris Parks

Lavon and Miss NiNi talk about a recipe that could be a good holiday treat replacement or just a great house warming winter month recipe.

Baked Apple Dumplings—cookscountry.com

Ingredients:

Dough

  • 2-1/2 c. all-purpose flour
  • 3 T. granulated sugar
  • 2 t. baking powder
  • ¾ t. salt
  • 10 T. (1-1/4 sticks) unsalted butter, cut into ½-inch pieces and chilled
  • ¾ c. cold buttermilk
  • Apple Dumplings
  • 6 T. granulated sugar
  • 1 t. ground cinnamon
  • 3 T. unsalted butter, softened
  • 3 T. raisins
  • 4 Golden Delicious apples, room temperature
  • 2 egg whites, lightly beaten

Method:

Dough: Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out on to lightly flour surface and knead briefly until dough is cohesive. Press dough into 8-inch x 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.

Apples: Adjust oven rack to middle position and heat oven to 425 degrees Fahrenheit. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 T. cinnamon/sugar mixture. Peel apples and halve horizontally (or through the equator). Using a melon baller, scoop out the core and seeds. Divide the butter mixture among the apple halves, filling the hollows.

Assemble Dumplings: On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. To gather dough, fold the corners of the dough up to enclose the apple halves, overlapping and crimping to seal. Using a paring knife, cut vent hole in top of each dumpling.

Finish Apples: Line rimmed baking sheet with parchment paper. Arrange dumplings on baking sheet. Brush tops with egg white and sprinkle with remaining cinnamon/sugar. Bake until dough is golden brown and juices are bubbling, 20-25 minutes. Cool on baking sheet 10 minutes. Serve with Cider Sauce.

Cider Sauce

Ingredients:

  • 1 c. apple cider
  • 1 c. water
  • 1 c. sugar
  • ½ t. ground cinnamon
  • 2 T. unsalted butter
  • 1 T. lemon juice

Method:

Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1-1/2 c., about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve. (cook’scountry.com suggests: To make this sauce up to 2 days in advance, reduce the cider mixture until it measures 1-1/2 c., then refrigerate. When ready to serve, return mixture to simmer and whisk in butter and lemon juice off heat.)

Yields: 8 servings

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Family Fun in the Kitchen 12-03-2016

Podcasts, Family Fun in the Kitchen

December 3rd, 2016 by Chris Parks

Lavon and Miss NiNi talk about the main course for get-togethers and share a recipe for roast.

ALMOST PRIME RIB
1 (2 to 5 lb.) beef roast, recommend rump roast
1 pkg. au jus mix
1 pkg. Italian dressing mix
1 14 oz. can beef broth
½ can water
Put beef roast into slow cooker. Combine other ingredients and pour over meat. Cook on low for 8 to 12 hours. Slice and pour juice over pieces to serve.
Recipe is from the 125th Anniversary Cookbook of St. Paul’s Lutheran Church, Atlantic.
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Family Fun in the Kitchen 11-26-2016

Podcasts, Family Fun in the Kitchen

November 26th, 2016 by Chris Parks

Lavon and Miss NiNi talk about getting ready to bake Christmas Cookies.

cookies-christmasFESTIVE WHIPPED SHORTBREAD

Ingredients:

  • 1-1/2 c. butter, chilled
  • ¾ c. powdered sugar
  • ¾ c. cornstarch
  • 2-1/4 c. all-purpose flour
  • Nonpareil sprinkles

Method:

Preheat oven to 350 degrees Fahrenheit. Blend first four ingredients in a food processor just until mixture comes together. Shape into 1-1/4-inch balls. Roll in nonpareil sprinkles. Bake for about 22 minutes or until the bottoms are set and just beginning to turn brown.

Yields: About 48 cookies.

Miss NiNi

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Family Fun in the Kitchen 11-19-2016

Podcasts, Family Fun in the Kitchen

November 19th, 2016 by Chris Parks

Lavon and Miss NiNi discuss a bread recipe with Parmesan cheese.

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Quick Cheese Bread—adapted from Cook’s Illustrated, May & June 2004

Ingredients:

  • 3 ounces Parmesan cheese, about 1 cup shredded
  • 3 c. all-purpose flour
  • 1 T. baking powder
  • ¼ t. to ½ t. Cajun seasoning
  • 1 t. salt
  • 1/8 t. ground black pepper
  • 4 ounces extra-sharp cheddar cheese, cut into ½-inch cubes
  • 1-1/4 c. whole milk
  • 3 T. butter, melted
  • 1 large egg, beaten lightly
  • ¾ c. sour cream

Method:

Adjust oven rack to middle position; heat oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with nonstick cooking spray, sprinkle ½ c. Parmesan evenly in bottom of pan.

In large bowl, whisk flour, baking powder, Cajun seasoning, salt, and pepper to combine. Using rubber spatula, mix in cheddar until cheese is coated with flour. In medium bowl, whisk together milk, melted butter, egg, and sour cream. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining ½ c. Parmesan evenly over surface.

Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45-50 minutes. (When testing the bread for doneness, if the toothpick comes out with what looks like uncooked batter clinging to it, try again in a different—but still central—spot; if the toothpick hits a pocket of cheese, it may give a false indication.) Cool in pan on wire rack 5 minutes; invert loaf from pan. Turn loaf right side up on cooling rack. Continue to cool until warm, about 45 minutes. Cut into slices and serve.

Yields: About 8-10 slices

Miss NiNi

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Family Fun in the Kitchen 11-12-2016

Podcasts, Family Fun in the Kitchen

November 12th, 2016 by Jim Field

Lavon and Miss NiNi talk about cooking with pork and share a recipe.

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Family Fun in the Kitchen 11-05-2016

Podcasts, Family Fun in the Kitchen

November 5th, 2016 by Chris Parks

Lavon and Miss NiNi talk about recipes using Pumpkin.

20161104_100219

Harvest Pumpkin Scones—kingarthurflour.com

Ingredients:

  • 1-3/4 c. all-purpose flour
  • 1/3 c. granulated sugar
  • ¾ t. salt
  • 1 T baking powder
  • ¾ t. ground cinnamon
  • ¼ t. ground ginger
  • ¼ t. ground nutmeg
  • ¼ t. ground allspice
  • ½ c. cold butter, cut into ½-inch cubes
  • Optional: 1 to 2 c. minced crystallized ginger, cinnamon chips, chocolate chips, nuts, dried fruit
  • 2/3 c. canned pumpkin puree (NOT canned pumpkin pie filling)
  • 2 large eggs

For optional topping:

Coarse white sparkling sugar, ground cinnamon, about ¼ c. whole milk

Method:

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and spices. Work in the butter just until mixture is unevenly crumbly; it’s okay for some larger chunks of butter to remain unincorporated. Stir in optional ingredients.

In a separate mixing bowl, whisk together pumpkin and eggs until smooth. Add this mixture to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape dough on to a floured parchment or pan and divide in half. Round each half into a 5 to 6-inch circle. The circles should be about ¾” thick. (MISS NiNi NOTE: The lid of a 42-oz. container of oatmeal is the perfect size.) Brush each circle with milk and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a non-serrated knife or bench knife that has been run under cold water, slice each circle into 6 wedges. Carefully pull wedges away from the center to separate them just a bit; there should be about 1/2” space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425 degrees Fahrenheit.

Bake scones 22-25 minutes or until they’re golden brown and a toothpick inserted into the center of one comes out clean with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove scones from oven and serve warm. Wrap any leftovers airtight and store at room temperature. Reheat very briefly in microwave, if desired.

KING ARTHUR TIP: Wondering what to do with the rest of the canned pumpkin? Scoop onto plastic wrap or into a small container, and freeze. It will be ready and waiting next time you want to make these scones. If you’re really serious about using your ingredients most effectively, use a scant 2/3 c. pumpkin rather than the full 2/3 c. called for. You’ll find a typical 15-1/2oz. can of pumpkin puree will then be enough for three batches of scones.

Yields: 12 scones

Miss NiNi

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