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 05-23-2015

Podcasts, Family Fun in the Kitchen

May 23rd, 2015 by Chris Parks

Ice Cream Bread—adapted from recipe discovered on the Internet by Joy Sexton


  • 1 pint any flavor ice cream, softened (I used Vanilla Bean)
  • 1-1/2 c. self-rising flour (may substitute with 1-1/2 c. all-purpose flour and 1-1/2 t. baking powder—I did)
  • ¼ c. semi-sweet chocolate chips
  • 8 dried apricot halves, snipped into small pieces
  • 2 dried apricot halves
  • 1 t. semi-sweet chocolate chips
  • Optional: 1 T. apricot preserves


Preheat oven to 350 degrees Fahrenheit. Spray bottom and sides of an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with vegetable spray with flour. In a bowl mix together ice cream and self-rising flour. Spray the blades of a kitchen shears with vegetable spray. Snip 8 dried apricot halves into small pieces. Add to batter. Stir in chocolate chips. Pour mixture into prepared loaf pan. Level batter with small bent-handle spatula. Decorate top with remaining dried apricot halves and chocolate chips. Bake for approximately 45 minutes. Test for doneness; no batter should cling to a cake tester or toothpick. Remove from oven. Brush top of loaf with optional apricot preserves. Cool in pan for 10 min. Turn out of pan on to cooling rack. Cool thoroughly before enjoying.

NOTE from MISS NiNi: This is an unusual, very simple to make, dense bread. The original recipe only called for ice cream and self-rising flour. The ingredients added by Miss NiNi definitely helped with the textural and flavor profiles and indeed brought some colorful pizzazz to this bread. Brushing the top of the bread with apricot jam after baking gave a shiny luster, giving the bread a more inviting presentation. I found that the more bites I took, the more I enjoyed it. Make this recipe your own by adding, deleting, or changing fruits, chocolate chips, and nuts. OR leave the batter “naked” without added fruits, nuts, or chips. Plate cut slices and adorn with fresh fruit and whipped cream.

Miss NiNi

bread 1 bread 2 bread 3 bread 4

Family Fun in the Kitchen 05-16-2015

Podcasts, Family Fun in the Kitchen

May 16th, 2015 by Chris Parks

Lavon and Miss NiNi talk about making smoothies.

Miss NiNi’s Smooth-A-Roothie


1 c. milk (dairy, soy milk, or nut milk)
¼ c. juice (I use orange juice)
2 oz. toasted English walnuts
1 T. chia seed
2-3 T. chocolate protein powder
1/2 oz. fresh spinach leaves (small hand full)
¼-1/2 c. fresh or whole frozen fruit (strawberries, blackberries, blueberries, raspberries, mango, banana, peaches or apricots with skin removed)


Put all ingredients into a blender container in the order listed above. Blend until very smooth. Makes about 14 ounces. May need a straw with an extra-wide opening if ingredients have not been chopped very finely. If you like “chew” in a smoothie, you will love this!


Strawberry Shortcake Smoothie—iowagirleats.com


½ c. milk
1 c. sliced strawberries (about 9 strawberries) fresh or frozen
½  banana
2 heaping Tablespoons raw cashews
½ t. vanilla extract
¼ t. lemon zest
½ c. ice


Add ingredients to blender listed in the order above. Blend until very smooth.

NOTE from Miss NiNi: I used lightly salted and roasted cashews. Lemon zest leaves a lingering lemon oil flavor on the tongue. A refreshing smoothie.

Miss NiNi

Smoothie 1 Smoothie 2 Smoothie 3 Smoothie 4

Family Fun in the Kitchen 05-08-2015

Podcasts, Family Fun in the Kitchen

May 9th, 2015 by Chris Parks

Lavon and Miss NiNi talk about making a special crisp recipe.

Rhubarb Crisp 1 Rhubarb Crisp 2 Rhubarb Crisp 3 Rhubarb Crisp 4

RHUBARB MANDARIN CRISP—Rachael Vandendool, Barry’s Bay, ON as printed in Taste of Home Five Star Desserts


6 c. chopped fresh or frozen rhubarb

1-1/2 c. granulated sugar

5 T. quick-cooking tapioca **

1, 11-oz. can mandarin oranges, drained

1 c. brown sugar

1 c. quick-cooking oats

½ c. all-purpose flour

½ t. salt

½ c. cold butter, cubed



Preheat oven to 350 degrees Fahrenheit. In a large bowl, toss the rhubarb, sugar, and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13 x 9-inch baking pan. Top with oranges. In a large bowl, combine brown sugar, oats, flour, and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges. Bake for 40 minutes or until the top is golden brown. Serve with ice cream if desired.


NOTE: If using frozen rhubarb, measure it while still frozen; then thaw completely. Drain in a colander, but do not press the liquid out.


**May SUBSTITUTE  all-purpose flour or cornstarch for tapioca. According to joyofbaking.com, 1 T. quick-cooking tapioca equates with 1-1/2 T. all-purpose flour. Two Tablespoons all-purpose flour equates with 1 T. cornstarch. Therefore, if substituting all-purpose flour or cornstarch for the 5 T. quick-cooking tapioca in this recipe, one would use either 7-1/2 T. all-purpose flour or a shy 4 T. cornstarch.


Miss NiNi



Family Fun in the Kitchen

May 4th, 2015 by Jim Field

12 oz. fresh asparagus
1 tablespoon oil (olive or sesame adds flavor)
1 tablespoon toasted sesame seeds
1 tablespoon soy sauce

Rinse under cool running water. Break off tough ends. Leave whole. Heat a large skillet or wok until drops of water sprinkles onto skillet surface “dance”.
Add oil tilting pan to coat surface. Add asparagus, cook stirring or shaking constantly for 3 to 5 minutes until just tender and bright green. Shake soy sauce over asparagus; sprinkle with sesame seeds.
Serves 4

If preferred to pre cook, start with boiling water in the skillet and drain before adding oil; cook for several minutes before completing cooking in skillet.
Toast sesame seeds by placing in a dry skillet over medium heat. Shake often, watch carefully.
To store fresh asparagus, stand it upright with cut part of stems in cold water about 1″ deep. Change water every day.

1 Preheat your oven to 400°F (205°C). Rinse the asparagus spears.
2 Line a roasting pan with foil.Arrange the asparagus spears in a single layer on the lined roasting pan. Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic (optional).
3 Roast for 10 minutes, more or less, depending on how thick the spears are, until the asparagus are just lightly browned and tender when you pierce them with a fork.

Family Fun in the Kitchen 05-02-2015

Podcasts, Family Fun in the Kitchen

May 2nd, 2015 by Chris Parks

w/ Lavon and Miss NiNi talking about asparagus.

SESAME CHEESE BALLS – Hors D’oeurvres (4-25-2015)

Family Fun in the Kitchen

April 27th, 2015 by Jim Field

IMG_12121/2 cup livered almonds
7 tablespoons sesame seeds
1 (8 oz.) cream cheese, room temperature
2 tablespoons grated Parmesan cheese
2 teaspoons instant minced onion
Salt and pepper to taste
Optional: minced parsley, minced chives
Roast almonds and sesame seeds, separately. In a bowl, beat together cream cheese, Parmesan cheese, sesame seeds and onion. Season with salt and pepper. Cover; refrigerate until firm, 20 minutes or more. Shape into 20 to 25 balls. Rolls balls in almonds (and parsley or chives if using). Refrigerate until ready to serve. May be made several days before serving.

Family Fun in the Kitchen 04-25-2015

Podcasts, Family Fun in the Kitchen

April 25th, 2015 by Chris Parks

Lavon and Miss NiNi talk about some great things kids can help out with in the kitchen.

Family Fun in the Kitchen 04-18-2015

Podcasts, Family Fun in the Kitchen

April 18th, 2015 by Chris Parks

Lavon and Miss NiNi talk about cookies and share a recipe.


Cookie Ingredients:

1 c. butter

1-1/4 c. granulated sugar

2 large eggs

1 t. vanilla extract

2 c. all-purpose flour

½ t. baking powder

1 t. ground cinnamon

¼ t. salt

¼ t. ground nutmeg

4 T. freshly ground Jamaican-Me-Crazy flavored coffee (or try your favorite flavored coffee to make your

own unique cookie)

Frosting Ingredients:

2-1/2 c. powdered sugar

2 t. rum (may omit if using a different flavored coffee)

2 T. brewed coffee

2 t. cream

Freshly ground coffee for sprinkling on top of cookies


Preheat oven to 350 degrees Fahrenheit. In mixing bowl cream butter and sugar. Beat in eggs and vanilla

extract. In separate bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg, and ground

coffee. With mixer on slow speed, add dry ingredients and mix until blended. Drop on to cookie sheets.

Bake for about 12 minutes or until lightly browned around edges. Cool slightly on cookie sheets. Remove

from cookie sheets and cool completely before frosting.

For frosting, whisk together powdered sugar, rum, brewed coffee, and cream. Frost tops of cooled

cookies. Sprinkle freshly ground coffee on top. Makes about 36 cookies.  Inspired by Pinterest.com

Miss NiNi

cookies1 cookies2 cookies3 cookies4


Family Fun in the Kitchen

April 11th, 2015 by Jim Field

photo1 lb. spinach, stems removed if you wish
1 cup drained bean sprouts &/or 1 cup water chestnuts
1/2 lb. bacon, fried & crumbled
may substitute 1/2 cup pre-cooked real bacon bits
3 hard-cooked eggs, chopped
1 small onion or green onions, chopped
1/2 cup salad oil
1/4 cup sugar
1/2 cup catsup
2 Tablespoons Worcestershire sauce
1/2 cup cider vinegar
Combine dressing ingredients and shake well until sugar is dissolved.

Toss salad ingredients together. A portion of egg may be reserved for garnish. Add dressing to salad just before serving. Makes 8 servings.

Family Fun in the Kitchen 04-11-2015

Podcasts, Family Fun in the Kitchen

April 11th, 2015 by Chris Parks

w/ Lavon and Miss NiNi