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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(Podcast) Family Fun in the Kitchen, 01-24-2015

Podcasts, Family Fun in the Kitchen

January 24th, 2015 by Ric Hanson

Lavon and Miss NiNi talk about making bread.Bread






Flavors of Harvest Quick Bread–Wellmark Blue magazine, Winter 2015


½ c. (1 stick) butter, melted

1-1/2 c. white whole-wheat flour

1-1/2 t. ground cinnamon

1 t. baking soda

¼ t. baking powder

½ t. salt

2 eggs

1 c. applesauce (If using prepackaged 4-oz. cups of applesauce, use 2-1/2 of them.)

1/3 c. maple syrup

¼ c. raisins

½ c. coarsely chopped English walnuts, divided


Preheat oven to 325 degrees. Grease sides and bottom of a 9 x 5-inch loaf pan with nonstick cooking spray with flour. Set aside. In a large mixing bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Add raisins to dry mixture and gently stir to coat raisins. Using a fork, mix in eggs, applesauce, melted butter, and syrup until well combined, making sure not to over mix. Add ¼ c. walnuts and gently stir. Pour batter into prepared loaf pan. Top with remaining walnuts. Bake until toothpick inserted into center comes out clean, 45-55 minutes. If a taller loaf is desired, use an 8-1/2 x 4 inch loaf pan and bake until toothpick comes out clean. Makes 1 loaf.

STRAWBERRY PECAN BREAD–More Kitchen Keepsakes Cookbook


Ingredients (Bread):

3 c. flour

1 t. baking soda

1 t. salt

2-1/2 t. cinnamon

2 c. sugar

4 eggs

1-1/4 c. oil (I use corn oil)

2 tiny drops red food coloring (optional)

1-16-ounce container frozen strawberries in their juice

1/2 c. chopped pecans


Preheat oven to 350 degrees.  Prepare  two, 9 x 5 x 3-inch loaf pans by spraying with a nonstick cooking spray with flour OR can grease bottom and sides of pan and dust with a fine coating of flour.

In mixing bowl, combine flour, baking soda, salt, cinnamon, and sugar. Add eggs and oil; blend well. Add thawed strawberries and juice and food coloring. Mix only until ingredients are combined. Pour into prepared loaf pans Sprinkle pecans on tops of loaves. Bake about 1 hr. Cool in pans for about 10 min. Turn out of pans and brush with glaze.

Ingredients (Glaze):

¼ c. water

2-3 T. sugar

½ t. strawberry flavor (optional)


Mix ingredients together. Using pastry brush, brush glaze on tops of loaves. Cool loaves completely before slicing.


Family Fun in the Kitchen 01-17-2015

Podcasts, Family Fun in the Kitchen

January 17th, 2015 by Chris Parks

Lavon and Miss NiNi talk about kitchen tools that fit inkitchen tools your kitchen drawers.


Family Fun in the Kitchen 01-10-2014

Podcasts, Family Fun in the Kitchen

January 10th, 2015 by Chris Parks

Lavon and Miss NiNi talk about snacks and granola.

1/3 c. maple syrup
1/3 c. light brown sugar
½ c. cooking oil
4 t. vanilla
½ t. salt
2 c. chopped almonds
2 T. flax seed
5 c. old-fashioned oatmeal
1 c. dark raisins
1 c. dried cherries
1 c. flaked sweetened coconut
In a large bowl, whisk together syrup, brown sugar, cooking oil, vanilla, and salt. Stir in almonds, flax seed, and oatmeal. Pour mixture into a ½-sheet-size baking pan that has been lined with parchment paper for easier cleanup. Press mixture firmly evenly into pan. Bake in preheated 325 degree oven for 40-45 min., rotating pan halfway through baking. Remove from oven and cool for 1 hr. Break granola into pieces. Stir in raisins, dried cherries, and coconut. Makes about 9 c. granola. May be kept in a closed container for a week. Enjoy as a snack by itself or with milk or yogurt.
**The original recipe from America’s Test Kitchen did not include flax seed, dried cherries, or coconut. A variety of dried fruits and seeds can be added or deleted according to your preference.Granola


Family Fun in the Kitchen 01-03-2015

Podcasts, Family Fun in the Kitchen

January 3rd, 2015 by Chris Parks

Lavon and Miss NiNi talk about the uses for different kinds of cooking oils.


Family Fun in the Kitchen 12-27-2014

Podcasts, Family Fun in the Kitchen

December 27th, 2014 by Chris Parks

Lavon and Miss NiNi talk about food for New Year Celebrations.



¾ c. cooking oil

2, 10-oz. packages oyster crackers or Ritz Bits

1 T. lemon pepper

1 t. dill weed

½ t. garlic powder

1 pkg. dry Hidden Valley Ranch salad dressing mix


Preheat oven to 200 degrees Fahrenheit. Pour cooking oil into a 9 x 13-inch baking pan. Place pan in oven for about 10-15 minutes to warm the oil. Add crackers and stir until oil is well absorbed into crackers. Stir together lemon pepper, dill weed, garlic powder, and dry dressing mix. Pour over crackers. Stir so that crackers are well coated with seasoning.  Return to oven and bake for 40-45 minutes, stirring about every 10 minutes. Cool. Store in airtight container.


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.