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 09-23-2016

Podcasts, Family Fun in the Kitchen

September 24th, 2016 by Chris Parks

cider-bran-muffin-1 cider-bran-muffin-2Apple Cider Bran Muffins—cooks.com


  • 1-1/2 c. whole bran cereal (I used bran flakes)
  • 1 c. fresh apple cider
  • 1 egg, beaten
  • 1/4 c. corn oil
  • ¼ c. maple syrup
  • 1 c. all-purpose flour
  • 2 t. baking powder
  • 1 t. ground cinnamon
  • ¼ t. baking soda
  • ¼ t. salt
  • 2 apples, cored and finely chopped (1 c.)
  • 1/3 to ½ c. chopped pecans, optional


Coarse sugar for sprinkling tops of muffins prior to baking


Preheat oven to 400 degrees Fahrenheit. Lightly coat inside of 12 muffin cups with baking spray. In a small bowl, combine bran cereal and apple cider; let stand 3 minutes. Stir in egg, oil, and maple syrup; set aside. In medium bowl, stir together flour, baking powder, cinnamon, soda, and salt. Make a well in the center. Add bran/cider mixture and stir just until moistened. (Batter will be thick.) Fold in chopped apples and optional pecans. Divide batter equally between muffin cups. (Cups will be very full.) Bake for about 25 minutes or until cake tester comes out clean when inserted into the center of a muffin. Let cool about 10 minutes. Remove from pans; continue to cool.

Yields: 12 muffins

Miss NiNi


Family Fun in the Kitchen 09-17-2016

Podcasts, Family Fun in the Kitchen

September 17th, 2016 by Chris Parks

Lavon and Miss NiNi discuss fresh apples and apple juice vs. apple cider.

¼ cup frozen (thawed) apple juice concentrate
2 T. chopped fresh parsley or 2 teaspoons parsley flakes
2 T. finely shredded apples
3 T. reduced sour cream
3 T. water
2 T. cider vinegar
1 T. Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper

Combine all ingredients; whisk or shake until well blended.

SALAD SUGGESTION or use your favorite combination
2 cups bite-size pieces romaine lettuce
2 cups bite-size pieces fresh spinach
1 cup bite-size pieces iceberg lettuce
1 medium zucchini, shredded (1 cup)
2 oz chopped fresh mushrooms (1/2 cup)
8 medium radishes, chopped (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)

Combine all; add dressing; toss.


Family Fun in the Kitchen 09-10-2016

Podcasts, Family Fun in the Kitchen

September 10th, 2016 by Jim Field

Lavon and Miss NiNi discuss fall vegetables and specifically squash.


Recipe from Emily Paulsen, Brun Ko Farm

1 spaghetti squash
3 cloves garlic
3 T. butter
¼ cup Parmesan Cheese
Veggies of your choice such as tomatoes, green peppers, cucumbers
Olive oil

Cook spaghetti squash. * Allow to cool; use a fork to tease squash apart into spaghetti-like strands.

Chop veggies into bite size pieces. Crush garlic and sauté in butter. When garlic becomes soft, add veggies; sauté just until tender. Cool. Toss with squash and cheese. Drizzle with olive oil. Serve warm or cold.

*Microwave: Pierce skin in several places with a fork or sharp knife. Microwave on high for about 12 minutes. Let stand for 5 minutes. Cut open carefully. It may still be steaming. Remove seeds and pulp.

*Bake: Heat oven to 375 degrees. Cut squash in half. Remove seeds and pulp. Place cut side down in a pan containing a small amount of water. Bake until tender, about 45 minutes.

*Slow cooker: Put in slow cooker with 1 cup of water. Cook 8 hours on low. Cut open. Remove seeds and pulp.


Family Fun in the Kitchen 09-03-2016

Podcasts, Family Fun in the Kitchen

September 3rd, 2016 by Chris Parks

Lavon and Miss NiNi talk about using fresh raspberries.

Rasp Cake 1 Rasp Cake 2 Rasp Cake 4 Rasp Cake 3





FRESH RASPBERRY BUTTERMILK CAKE—adapted from chocolatechocolateandmore.com


  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1-1/2 c. all-purpose flour
  • 1-1/4 t. baking powder
  • ½ t. salt
  • 1 c. plus 3 T. granulated sugar, divided
  • 1 t. vanilla extract
  • ½ t. raspberry emulsion (optional)
  • 2 large eggs
  • ¾ c. buttermilk (Make your own by putting a shy teaspoonful of vinegar into a glass measuring cup and adding enough milk to make ¾ c. sour milk/buttermilk.)
  • 1-1/2 c. fresh raspberries OR 1 c. fresh raspberries and ½ c. pomegranate infused frozen cranberries, thawed
  • Coarse white sugar crystals for sprinkling on top of cake (optional)


Preheat oven to 400 degrees Fahrenheit. Prepare 8” x 8” round cake pan by putting a parchment circle in the bottom of pan. Spray sides of pan and parchment circle with baking nonstick spray with flour. Set aside.

In medium bowl, whisk together flour, baking powder, and salt.

Place butter in a large mixing bowl. Turn mixer on low, gradually add 1 c. sugar. Cream on medium-high speed until pale and fluffy, stopping to scrape down sides with a silicone spatula, 3-4 minutes.

Add vanilla and raspberry emulsion.

Add eggs one at a time, fully incorporating the first egg before adding the next.

At low speed, add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with four, and mixing until just combined. Spoon batter into cake pan, smoothing top.

In a small bowl, gently toss raspberries and cranberries with remaining 3 T. sugar. Evenly distribute berries over top of cake, pushing some down into batter. Sprinkle sugar crystals over the top.

Bake until cake is golden and tester inserted into center comes out clean, about 30-35 minutes.

Cool cake in pan for 10-15 minutes and turn out to wire rack. Remove parchment paper from bottom of cake. Turn cake over to cool further. Just before serving, sprinkle top with powdered sugar.

Yields: About 8 servings.

Miss NiNi


Family Fun in the Kitchen 08-27-2016

Podcasts, Family Fun in the Kitchen

August 27th, 2016 by Chris Parks

Lavon and Miss NiNi talk about stir-fry and share a recipe.


Start with a pan. If you ever owned a wok and it is tucked away in storage, find it now. Or maybe you have a not-used-often electric skillet. If neither of those is available an ordinary skillet and stove top works fine. A spatula or flat spoon will also be needed.

Begin with a tablespoon or little more of oil depending on the amount of veggies to be cooked. Vegetable, canola or peanut oils work well at the medium high heat required. Butter and extra virgin olive oil are not recommended for stir frying.

Chop or slice all ingredients before beginning to cook. Smaller pieces will cook more quickly than large ones. Gather seasonings and herbs which you like to use.

Heat oil. When it begins to shimmer, add onions and garlic to cook a minute. Oil absorbs the flavors which distributes throughout the mixture. Add veggies which may require a little longer cooking time followed by the others. Add salt and pepper or other preferred seasonings. Continue to stir and turn contents. Cook until almost tender to your liking, about 8 minutes. Add herbs such as basil, oregano, rosemary, etc. Add precooked foods such as leftover veggies and meat to heat through. Serve hot.

Here’s one example: vegetable oil with garlic and onion; green beans first followed by summer squash (zucchini), salt and pepper; then basil and parsley; left over canned corn.


Family Fun in the Kitchen 08-13-2016

Podcasts, Family Fun in the Kitchen

August 13th, 2016 by Chris Parks

Lavon and Miss NiNi discuss pickling and canning.


Family Fun in the Kitchen 08-06-2016

Podcasts, Family Fun in the Kitchen

August 6th, 2016 by Chris Parks

Lavon and Miss NiNi talk about the great Iowa State Fair!


Family Fun in the Kitchen 07-30-2016

Podcasts, Family Fun in the Kitchen

July 30th, 2016 by Chris Parks

Lavon and Miss NiNi talk about making smoothies.

Oatmeal Cookie Smoothie—created by Miss NiNi–adapted from gimmesomeoven.com


  • ¼ c. old-fashioned oats
  • 1 banana, peeled, cut into bite-size chunks
  • 1 c. unsweetened almond milk (dairy can be used)
  • ½ t. ground cinnamon
  • ¼ t. ground ginger
  • Pinch of nutmeg
  • ¼ c. raisins
  • ½ c. to 1 c. frozen sliced peaches or nectarines, cut into smaller chunks
  • 2 T. toasted almonds, walnuts, or pecans


Add oats to blender; pulse until finely ground. Add remaining ingredients and pulse until blended and smooth. Serve immediately.

Yields: 1-2 servings

Miss NiNi

Oats 1 Oats 2


Family Fun in the Kitchen 07-23-2016

Podcasts, Family Fun in the Kitchen

July 23rd, 2016 by Chris Parks

Lavon and Miss NiNi talk about making some unique eats with foil packet meals.


Use heavy duty foil. If you want to eat directly from the packet, maybe even double the foil.

Use enough foil to tightly fold and seal ends and middle.

Make one large meal or individual packets.

Spray the side of the foil where food will be placed with cooking spray before adding food.

Always place meat on the bottom. Add high-moisture veggies like tomatoes and onions.

Cook over bed of coals, not on fire directly. Also good on the grill.

Cooking times depend on how hot the fire is, kind & amount of food in the packet.

Open carefully. It is full of steam.

Ground beef, onions, carrots, potatoes “hobo”meal is common. Try something new.


  • 4 fresh or frozen fish fillets, your choice
  • ½ cup bottled buttermilk salad dressing
  • 2 cups broccoli flowerets
  • 1 red or green pepper cut into strips
  • 1 small sweet onion, thinly sliced
  • 1 cup fresh mushrooms, sliced

Place individual fish fillets on four 12 inch pieces of foil. Spoon 2 tablespoons dressing over each fillet. Surround with ¼ of each vegetable. Seal packets. Place in the oven at 450 degrees or on a hot grill or coals. Cook 20 to 25 minutes for fresh fillets. Add 10 minutes for frozen fillets. Let stand 2 minutes before opening. Makes 4 servings.


Family Fun in the Kitchen 07-16-2016

Podcasts, Family Fun in the Kitchen

July 16th, 2016 by Chris Parks

Lavon and Miss NiNi talk about a unique cake to make.

Swiss Hazelnut Cake—Cook’s Country—Dec/Jan 2016

Ingredients for Cake:

  • 2 oz. skin-on hazelnuts, toasted and cooled
  • 1 1/4 c. (5 oz.) cake flour
  • 1 c. (7 oz.) granulated sugar
  • 1 1/2 t. baking powder
  • ½ t. salt
  • ½ c. vegetable oil
  • ¼ c. water
  • 3 large egg yolks, plus 5 large whites
  • 2-1/2 t. vanilla extract
  • ¼ t. cream of tartar

Ingredients for Frosting:

  • 24 T. (3 sticks) unsalted butter, softened
  • ¼ t. salt
  • 1 3/4 c. (7 oz.) powdered sugar
  • 12 oz (2/3 c.) marshmallow crème
  • 2 T. hazelnut liqueur or flavoring syrup
  • 6 oz. bittersweet bar chocolate

Method for Cake:

Preheat oven to 350 degrees F. Toast hazelnuts by putting into a baking pan and toast for about 10 minutes. Cool. Line two 9-inch round cake pan bottoms with parchment paper; spray parchment but not sides of pans with nonstick spray.

Process hazelnuts in food processor until finely ground, about 30 seconds.

Whisk flour, sugar, baking powder, salt, and ground hazelnuts together in large bowl.

Whisk oil, water, egg yolks, and vanilla together in separate bowl.

Whisk egg yolk mixture into flour-nut mixture until smooth batter forms.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 2 minutes.

Gently whisk one-third of whipped egg whites into batter. Using rubber spatula, gently fold remaining egg whites into batter until incorporated.

Divide batter evenly between prepared pans and gently tap pans on counter to release air bubbles.

Bake until tops are light golden brown and cakes spring back when pressed lightly in center, 25-28 minutes, rotating pans halfway through baking. Let cakes cool in pans for 15 minutes. Run knife around edges of pans; invert cakes onto wire rack. Discard parchment and let cakes cool complete, at least 1 hour. (To prepare to make chocolate shavings, place food processor shredding disk inside freezer.)

Method for Frosting:

Using clean stand mixer fitted with whisk, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down sides of bowl as needed. Add marshmallow crème, increase speed to medium-high and whip until light and fluffy, 3-5 minutes. Reduce speed to low; add hazelnut liqueur or flavoring, return speed to medium high and whip to incorporate, about 30 seconds.

Line rimmed baking sheet with parchment paper. Fit food processor with chilled shredding disk. Turn on processor and feed chocolate bar through hopper. Transfer shaved chocolate to prepared baking sheet and spread into even layer. Place in freezer to harden, about 10 minutes.

Place 1 cake layer on cake stand. Spread 2 c. frosting evenly over top, right to edge of cake. Top with second cake layer, pressing lightly to adhere. Spread remaining 2 c. frosting evenly over top and sides of cake. Put cake into refrigerator for about 5 minutes to semi-harden frosting.

Scoop up half of chocolate shavings and sprinkle over top of cake. Once top of cake is coated, scoop up remaining chocolate shavings and press gently against sides of cake to adhere, scooping and reapplying as needed.

Yields: 16-20 servings.

MiSwiss Cake 1Swiss Cake 2Swiss Cake 3ss NiNi

Swiss Cake 4 Swiss Cake 5