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 10-10-2015

Podcasts, Family Fun in the Kitchen

October 10th, 2015 by Chris Parks

Lavon and Miss NiNi talk about cookie baking season.

Grab and Go Ginger Cookies—Better Homes and Gardens Fall Baking


  • 4-1/2 c. all-purpose flour
  • 4 t. ground ginger
  • 2 t. baking soda
  • 1-1/2 t. ground cinnamon
  • 1 t. ground cloves
  • ¼ t. salt
  • 1-1/2 c. shortening
  • 2 c. granulated sugar
  • 2 eggs
  • ½ c. full-flavor molasses
  • ¾ c. coarse sugar or granulated sugar


Preheat oven to 350 degrees Fahrenheit. Stir together first six ingredients (through salt). In large mixer bowl, beat shortening on medium until combined, scraping bowl as needed. Beat in eggs and molasses. Slowly beat in flour mixture. Use a 1-1/4 inch cookie scoop to shape cookies. Roll balls of dough in coarse sugar. . Bake approximately 12 minutes or until light brown and puffed. (Do not overbake.) Cool on cookie sheet for 2 minutes. Remove; cool on a wire rack.

Yield: About 48 cookies.

Miss NiNi

NOTE FROM MISS NINI: Nothing speaks of the cooler season of the year like a spicy ginger/molasses cookie. These cookies are easy to assemble and make the kitchen smell delightful as they bake. Warm-from-the-oven flavor equals “divine” in Miss NiNi’s mind! These cookies can be made into giants by using a 2-inch diameter cookie scoop and baking for about 14 minutes. A great take-to-the-field snack for hungry harvesters!

ginger cookies 1 ginger cookies 2 ginger cookies 3 ginger cookies 4 ginger cookies 5 ginger cookies 6

Family Fun in the Kitchen 10-05-2015

Podcasts, Family Fun in the Kitchen

October 3rd, 2015 by Chris Parks

Lavon and Miss NiNi continue their fall journey with apples and share a recipe for Caramel Apple Lollies.

Caramel Apple Lollies


  • Fresh firm Apples
  • Purchased Caramel Apple Dip
  • Assorted garnishes such as chopped toasted pecans or almonds, toasted flax seed, mini chocolate chips, shredded coconut, crushed M&Ms, crushed Oreos
  • Popsicle sticks or Cookie Pop sticks


Wash and dry apples. Using a melon baller, cut approximately 8 apple balls from each apple. Insert popsicle or cookie pop stick into each apple ball. Roll apple ball into caramel dip. (Depending on the stiffness of the caramel mixture, may want to soften it in the microwave for a few seconds.) Roll caramel apple into garnish. Place on baking sheet that has been lined with parchment paper to allow caramel to set. Refrigerate if not eating immediately.

Yields: Each apple yields 8 lollies

Miss NiNi

Caramel Apple Lollies 1 Caramel Apple Lollies 2 Caramel Apple Lollies 3 Caramel Apple Lollies 4 Caramel Apple Lollies 5

Family Fun in the Kitchen 09-26-2015

Podcasts, Family Fun in the Kitchen

September 26th, 2015 by Chris Parks

Lavon and Miss NiNi continue to talk about apples.

Curried Chicken Salad

1 ½ cups sweetened flaked coconut or toasted, chopped almonds
4 cups shredded cooked chicken
1 red bell pepper, diced
1 green bell pepper, 7 green onions, thinly sliced (optional)
1 Granny Smith or other tart apple,diced
½ cup raisins or sliced grapes
¾ cup diced celery
¼ cup chopped parsley
¼ teaspoon salt
½ teaspoon pepper
2 cups Curried Dressing – recipe follows

Preheat oven to 400 degrees. Spread coconut evenly on a baking sheet and toast in the oven 5 to 7 minutes or until light brown around the edges. Remove and cool. Mix all ingredients retaining ½ cup of coconut. Toss with dressing. Garnish with coconut.

Makes 8 to 10 servings.

Curried Dressing

1 ¼ cups mayonnaise, light if preferred
½ cup chopped parsley
1/8 to ¼ cup curry powder
¼ cup honey
Juice of 1 lemon
2 teaspoons salt
1 teaspoon pepper

Whisk together until thoroughly blended. May be refrigerated in airtight container for up to 5 days. Makes 5 cups. Can be made day before serving.

Family Fun in the Kitchen 09-19-2015

Podcasts, Family Fun in the Kitchen

September 19th, 2015 by Jim Field

Lavon and Miss NiNi talk more about apples.


(Recipe compliments of Anita VanGundy (grandma) and Leeah Hartman (granddaughter, age 6)—First-Place Winners in Miss NiNi’s Create A Family Baking Legacy Contest—2015 Iowa State Fair)



  • 1-1/2 c. all-purpose flour
  • ½ t. salt
  • ½ t. granulated sugar
  • ½ t. vinegar
  • ½ c. ice water
  • ½ c. shortening (I used Crisco Butter-Flavored Shortening)


  • 2 Jonagold apples, peeled and cored
  • 1/2 c. granulated sugar
  • ½ t. ground cinnamon
  • 2 t. butter


  • ¼ c. granulated sugar
  • 1 c. water
  • 2 T. butter
  • ½ t. ground cinnamon
  • Cinnamon-Sugar for Sprinkling on top:
  • ¼ c. granulated sugar
  • 1/8 t. ground cinnamon


For dough: mix flour, salt, and sugar. Mix water and vinegar together. Cut in shortening until shortening is the size of peas. Add enough water-vinegar mixture to make dough come together. Add 1 T. at a time. (May not need to use all of the liquid to make the dough come together.) Make two disks and roll out each into a 10-inch square (If apples are small, a smaller square of dough would be required.)

Mix ¼ c. sugar and cinnamon. Place apple in center of square. Fill cored apple with cinnamon sugar–a little over half full. Put 1 t. butter on top of each apple. Bring corners of dough together and pinch edges to seal. Make pastry cutout and place on top of apple dumpling, if desired. Place in 9-inch baking dish.

To make syrup, place all ingredients in a glass measuring cup and heat in microwave oven until hot, about 2-3 minutes. Pour syrup over dumplings. Sprinkle with cinnamon-sugar mixture.

Bake at 350 degrees for 1 hour.

Yields: 2 large apple dumplings

Miss NiNi

Apple Dumplings 1 Apple Dumplings 2 Apple Dumplings 3 Apple Dumplings 4 Apple Dumplings 5

Family Fun in the Kitchen 09-12-2015

Podcasts, Family Fun in the Kitchen

September 12th, 2015 by Chris Parks

Lavon and Miss NiNi talk about what to do with a wealth of fall apples.

  • 4 lbs. (about 12 cups) cooking apples, peeled & sliced
  • 2 cups sugar (less if apples are sweet or you like less sweet)
  • 1/3 cup water
  • 2 tablespoons cider vinegar
  • 2 teaspoons ground cinnamon (more if you wish)
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
Place apple slices in a 4 quart slow cooker (use a liner to simplify clean up).  Pour vinegar and water over apples. Mix sugar and spices together; stir in to apples. Cover; cook on high for 7 hours or overnight. Stir or mash with a potato masher. Cool for up to 2 hours. Ladle into freezer bags or canning jars. Seal and label. Store 3 weeks in refrigerator or 1 year in freezer. Makes 2 to 3 pints.
Notes: Use an apple slicer to speed the process.
            Do not peel but finish in a food processor if more smoothness is desired.

Family Fun in the Kitchen 09-05-2015

Podcasts, Family Fun in the Kitchen

September 6th, 2015 by Chris Parks

Lavon and Miss NiNi talk about making monkey bread.

APPLE PIE PULL-APART LOAFBetter Homes and Gardens Fall Baking


  • ¾ c. milk
  • 1 pkg. active dry yeast
  • 1 egg, lightly beaten
  • ¼ c. butter, melted
  • 2 T. granulated sugar
  • ½ t. salt
  • 3 c. all-purpose flour
  • ¼ c. butter, melted
  • 1-1/2 c. finely chopped, peeled apples (I used Jonagold)
  • ¾ c. brown sugar
  • 2 t. apple pie spice


  • ½ c. powdered sugar
  • ½ t. vanilla extract
  • 1 T. freshly squeezed lemon juice


In a small saucepan, heat milk just until warm (105-115 degrees Fahrenheit). In a large bowl combine milk and yeast; stir until yeast is dissolved. Let stand 5 minutes. Add egg, ¼ c. melted butter, granulated sugar, and salt to yeast mixture. Beat with mixer on medium until combined. Add half of flour; beat on low for 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in remaining flour. Shape dough into a ball (dough will not be smooth). Place dough in greased bowl; turn once to grease surface. Cover and let rise in a warm place until nearly double in size (45-60 minutes). Grease a 9 x 5 x 3-inch loaf pan. Turn dough out onto a lightly floured surface. Cover dough with bowl and let rest 10 minutes to help relax dough. Roll dough into a 20 x 12-inch rectangle. Brush with ¼ c. melted butter. Sprinkle with apples, brown sugar, and apple pie spice. Cut rectangle in half lengthwise to make two 20 x 6-inch pieces; cut each piece crosswise into five 6 x 4-inch strips. Carefully make two stacks of five strips each. Cut each stack into 4 x 2-inch pieces. Stagger pieces in pan, cut side up. Cover; let rise in a warm place until nearly double in size (40-45 minutes). Preheat oven to 350 degrees Fahrenheit. Bake about 45 minutes or until golden brown and an instant-read-thermometer registers 200 degrees Fahrenheit. (May need to cover top with foil toward the end of baking to prevent overbrowning.) Cool in pan 10 minutes. Remove from pan to serving plate. Cool 20 minutes more. Drizzle with icing. Icing: In a 2-cup glass measuring cup, whisk together icing ingredients. Drizzle over loaf.

Miss NiNi

NOTE FROM MISS NINI: The method can be simplified by using frozen bread dough or rolls in place of making the dough from scratch.

Apple Bread 1 Apple Bread 2 Apple Bread 3 Apple Bread 4 Apple Bread 5 Apple Bread 6 Apple Bread 7 Apple Bread 8

Family Fun in the Kitchen 08-27-2015

Podcasts, Family Fun in the Kitchen

August 29th, 2015 by Chris Parks

Lavon and Miss NiNi talk about making various foods in a muffin tin.

HANDy Eggs

Muffin shape egg omelet to pick up with a napkin to carry in your hand.

¾ cup your choice combination of
chopped fully cooked meat and chopped vegetables
such as peppers, onions, zucchini, broccoli
1/3 cup shredded Colby Jack or cheddar cheese
4 eggs
1/3 cup milk
Salt and pepper to taste

Preheat oven to 350 degrees. Grease a muffin tin.
Divide mixture of meat, veggies and cheese among cups.
Whisk together eggs, milk salt and pepper.
Pour equal amount into each cup.
Bake 20 minutes or until set in the center.
Cool 5 minutes. Pick up and go.
Place leftovers in a covered container to refrigerate up to 3 days.

Note: Double all ingredients to make 12.

Egg muffin

Family Fun in the Kitchen 08-19-2015

Podcasts, Family Fun in the Kitchen

August 22nd, 2015 by Chris Parks

Lavon and Miss NiNi talk about Tomatoes.

  • 6 large fresh tomatoes
  • 2 garlic cloves, chopped
  • 3 tablespoons olive oil
  • 1/3 cup chopped fresh basil or 2 tablespoons dried basil
  • 1/4 teaspoon kosher salt
  • Coarsely ground black pepper to taste
  • Other herbs or spices you wish
Finely chop tomatoes into a bowl. Add remaining ingredients. Toss gently.
Cover; let stand at room temperature up to 2 hours.
Refrigerate leftovers for several days or freeze.
Note: this makes a big batch. I often use this as a guide with fewer tomatoes.
Slice a loaf of French or similar type bread into 1/2” slices.
Brush lightly with olive oil or butter.
Grill, toast or bake at 375 degrees for 5 minutes until lightly brown.
Note: I used my grill/Panini press.
Heat enough tomato sauce to top bread slice.
Add shredded mozzarella cheese.
May add chopped olives, onions, peppers etc..

Family Fun in the Kitchen 08-15-2015

Podcasts, Family Fun in the Kitchen

August 15th, 2015 by Chris Parks

Lavon and Miss NiNi talk about making Zebra snack cakes.

ZEBRA CAKE—kingarthurflour.com


  • 1 c. granulated sugar
  • 4 large eggs
  • 1 c. whole milk
  • 1 c. corn oil
  • 1 t. vanilla
  • 2 c. all-purpose flour
  • 2 t. baking powder
  • ¼ t. salt
  • 1-1/2 t. almond extract
  • 3 T. dark cocoa
  • ½ t. espresso powder


Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9” x 2” round baking pan with cooking spray with flour. Line bottom of pan with a circle of parchment, and spritz again. Set the pan aside. In bowl of mixer, blend sugar and eggs until lightened, about 2 minutes. On low speed, blend in oil, milk, and vanilla until well combined and smooth. In separate bowl, combine flour, baking powder, and salt. Whisk to remove any lumps. With mixer on low, add dry mixture to wet ingredients, a little at a time. Turn mixer to medium speed and beat for 1-2 minutes or until batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing. Remove 2 c. batter and place it in 2-cup glass measuring cup. Gently stir in almond extract. Whisk together cocoa and espresso powder in a small bowl. Add to remaining batter that is in mixing bowl. On low, mix until incorporated. Pour chocolate batter into another 2-cup glass mixing cup. To form the stripes in the pan: pour a small amount of vanilla batter into the center of the cake pan. Then, pour a small amount of chocolate batter into the center of the cake pan. This causes the vanilla batter to spread out. Keep pouring batters alternately in a bulls-eye fashion into the center of the cake pan until glass measuring cups are empty. The number of layers and thickness of layers will vary each time the cake is made. Bake the cake in center of a preheated oven for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool cake in pan for 15 minutes, and then turn out onto a wire rack to finish cooling. (Be sure cake is right side up on rack while cooling.) May be sprinkled with powdered sugar or frosted as desired.

Yield: 1, 9-inch cake

Miss NiNi

zebra cake 2 zebra cake 1

Family Fun in the Kitchen 08-08-2015

Podcasts, Family Fun in the Kitchen

August 8th, 2015 by Chris Parks

Lavon and Miss NiNi talk about the Iowa State Fair.