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 03-21-2015

Podcasts, Family Fun in the Kitchen

March 21st, 2015 by Chris Parks

Lavon and Miss NiNi talk about hard boiled eggs and coloring for Easter.

Have fun coloring Easter eggs with natural dyes such as grape, raspberry or beet juice. Or boil cumin or spinach. The blue egg in the basket is from boiled red cabbage. Search on line for specific instructions.

Have fun coloring Easter eggs with natural dyes such as grape, raspberry or beet juice. Or boil cumin or spinach. The blue egg in the basket is from boiled red cabbage. Search online for specific instructions.

Family Fun in the Kitchen 03-14-2015

Podcasts, Family Fun in the Kitchen

March 14th, 2015 by Jim Field


Makes four 1-pound loaves. May be doubled or halved.

2 cups whole wheat flour
3 cups unbleached all-purpose flour
11/2 cups old-fashioned rolled oats
2 Tablespoons flaxseed
3/4 cup pumpkin seeds, plus more for crust
3/4 cup sunflower seeds, plus more for crust
1/4 cup sesame seeds
2 packets granulated yeast
1 Tablespoon kosher salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup honey
1/4 cup vegetable oil

Mix dry ingredients and seeds together.Combine liquid ingredients together; stir into dry ingredients.
Use 14-cup food processor, heavy-duty mixer or hands.
Cover (not airtight); allow to rest at room temperature until it rises & collapses, about 2 hours.
Refrigerate 24 hours up to 4 days loosely covered.
Prepare for baking: dust surface of refrigerated dough with flour; cut into grapefruit size pieces.
Dust with a little more flour; shape into ovals by stretching surface to bottom rotating as you go.
METHOD #1: Sprinkle seeds on a silicone mat on a cookie sheet; place ovals allowing space to spread. For baking after rising, slide silicone mat onto heated baking stone.
METHOD #2: Sprinkle seeds over cornmeal on a cookie sheet.
Allow loaf to rest & rise covered loosely with plastic wrap for 90 minutes.
Thirty (30) minutes before baking time, preheat oven to 400 degrees. If using baking stone place on middle rack.
(optional step Place an empty low-sided metal pan on lower rack. Pour hot water into metal pan; quickly close oven door to trap steam which creates a crisper crust.)
Before baking, “paint” loaves with water and sprinkle with seeds. Bake for about 40 minutes until richly brown and firm.
Cool on rack before slicing. May be frozen.

This recipe (with slight variations) is from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D. & Zoe Francois.

Family Fun in the Kitchen 03-07-2015

Podcasts, Family Fun in the Kitchen

March 7th, 2015 by Chris Parks

Lavon and Miss NiNi share a recipe for Tiramasu.

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TIRAMISU—adapted from Sandra Lee—2015 Television Food Network


1 c. heavy whipping cream

¾ c. sugar, divided

1, 8-ounce package cream cheese, room temperature

1 t. vanilla extract

1, 8-ounce package frozen pound cake, cut into ½-inch cubes (OR make cake recipe as given below)

1 c. strong black coffee

1 t. cocoa powder


Have four 8-ounce wine glasses ready. (I didn’t have wine glasses but used six parfait glasses.)

In a chilled bowl, combine ¾ c. heavy whipping cream and ¼ c. sugar. Whip until soft peaks form. Cover

and refrigerate until ready to use.

In a large bowl, combine cream cheese, ¼ c. heavy whipping cream, vanilla, and remaining ½ c. sugar.

Whip until light and fluffy.

In separate bowl, place cake cubes. Sprinkle with coffee. (Don’t be alarmed if coffee “breaks down”

some of the cake cubes.)

(This next step allows for creative approximation when dividing amount of cake cubes for number of

individual glasses used. Three layers of coffee-drizzled cake cubes per glass needed.) Spoon small

amount of cake into bottom of glass. Put a heaping tablespoon of cream cheese mixture on top of cake

in each glass. Spoon another layer of cake, another of cream cheese mixture, and one more layer of

cake. Top with remaining filling and dollop with whipped cream.  Repeat with remaining glasses.

Put cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at

least 1 hour before serving.

MAKE-YOUR-OWN-CAKE for TIRAMISU—Margaret Antenucci, First Place Overall, 2008 International

Cooking, Iowa State Fair


1 c. all-purpose flour

¾ t. baking powder

¼ t. salt

4 large eggs, room temperature

2/3 c. sugar

1-1/4 t. vanilla extract


Preheat oven to 350 degrees. Line bottom of 9-inch pan with parchment paper. Lightly spray parchment

paper and sides of pan with non-stick baking spray with flour. In bowl, whisk together flour, baking

powder, and salt. In large bowl, beat eggs at medium-high speed until eggs are pale and thick, 3

minutes. Add sugar and vanilla. Continue mixing until thick, about 3 minutes. Sprinkle dry ingredients

into large bowl; fold in with spatula or whisk. Pour into prepared pan. Bake for 30 minutes. Run small

knife around edges. Invert onto rack. Peel off paper; let cool completely. Cut cake into 1-2/inch cubes. (It

might be helpful to cut cake in half horizontally before cutting into cubes.)

SUBSTITUTION for Mascarpone


1, 8-ounce package cream cheese

¼ c. sour cream

2 T. heavy whipping cream


Mix all together. Keep refrigerated. Equals about 1-1/2 cups.

Miss NiNi

Family Fun in the Kitchen ROSEMARY-GARLIC PORK (2-28-2015)

Podcasts, Family Fun in the Kitchen

February 28th, 2015 by Jim Field

photoPrep time: 10 minutes Cook time: 14 minutes
4 (6-8 oz.) boneless center-cut pork loin chops (11/2” thick)
3/4 tsp. kosher salt
1/2 tsp. pepper
1 tablespoon oil
2 tablespoons butter
1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary
1 clove garlic, chopped
Allow pork to come to room temperature; season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook 4 minutes on each side. Reduce heat to medium; add butter, rosemary, garlic. Cook 2 to 3 minutes on each side or until a thermometer register 155 degrees. Remove from heat. Cover loosely with foil; let stand 5 minutes (temperature should have reached 160 degrees). Spoon pan drippings over pork chops.

Family Fun in the Kitchen 02-21-2015

Podcasts, Family Fun in the Kitchen

February 21st, 2015 by Chris Parks

Lavon and Miss NiNi speak about non-chocolate desserts.

SPRING-IS-COMING EASY LIME PIE—Marcia Groenenboom Miller—First Place Pies, Key Lime, 2001 Iowa State Fair

Ingredients for Crust:

1-1/2 c. (16 squares) graham cracker crumbs

6 T. butter, melted and cooled

3 T. sugar

Optional add-ins:

2 T. coconut, toasted

2 T. slivered almonds, chopped into tiny pieces

Method for Crust:

Preheat oven to 375 degrees Fahrenheit. Combine graham cracker crumbs, butter, sugar and optional add-ins; mix well. Press into 9-inch pie plate.  Bake for 17-20 minutes until lightly browned. Remove from oven; let cool. Reduce oven temperature to 325 degrees Fahrenheit.

Ingredients for Filling:

1, 14-oz. can sweetened condensed milk

4 large egg yolks

½ c. freshly squeezed lime juice (2-5 lemons depending on size)

1 T. grated lime zest

Method for Filling:

In bowl, whisk together condensed milk, egg yolks, lime juice and zest.  Pour into prepared cooled crust. Bake for 17-20 minutes, just until center is set. Let cool completely. While pie is baking, chill large mixing bowl and whisk attachment in preparation for making whipped cream.



1 c. (1/2 pint) heavy cream

3 T. granulated or powdered sugar

1 t. vanilla extract

1 t. almond extract

1 T. sour cream


Place cream in a large cold mixing bowl. Beat at medium-high speed until the cream begins to thicken. Sprinkle sugar over cream. Add extracts and sour cream. Continue beating until a peak that curves downward forms in the cream. Spread over pie. (With added sour cream, whipped cream will stay stabilized for about a week while stored in the refrigerator.)                                                                          May garnish with toasted coconut flakes.

Miss NiNi

Lime Pie 1 Lime Pie 2 Lime Pie 3 Lime Pie 4 Lime Pie 5 Lime Pie 6


Family Fun in the Kitchen

February 16th, 2015 by Jim Field

1 cup main ingredient*
1 cup second ingredient**
1 – 2 cups starch ingredient***
1 1/2 cups binder****
1/4 cup “goodie”+
seasoning to suit your taste
Cook any uncooked ingredients. Stir all together to heat stove top or in microwave until heated through, or pour into a casserole dish and bake at 350 degrees for 25 minutes.
*Main: ground beef, pork or turkey, cubed chicken, turkey, ham, seafood, etc.
**Second: peas, mushrooms, other veggies
***Starch: cooked noodles, macaroni, rice, potatoes
****Binder: cream sauce, sour cream, canned soup, etc.
+”Goodie”: olives, almonds, water chestnuts, cubed cheese
++Topping: bread crumbs, grated cheese, crushed potato chips or crackers, etc..

Family Fun in the Kitchen 02-14-2015

Podcasts, Family Fun in the Kitchen

February 14th, 2015 by Chris Parks

Lavon and Miss NiNi discuss a casserole.

SUPPER POPOVER—Mrs. Vernon Wohlenhaus—Iowa: The Place to Cook (IA Division of the                      American Cancer Society)


1 pound ground beef

1, 15-ounce can tomato sauce

¼ c. green pepper, chopped

1 c. plus 2 T. all-purpose flour, divided

1 t. salt, divided

½ t. pepper

1 t. parsley flakes

2 c. (about 8 oz.) shredded Cheddar cheese

2 large eggs

1 c. milk

1 T. vegetable oil

2 T. green onions, chopped


Preheat oven to 425 degrees Fahrenheit. Brown ground beef in 10-inch skillet. Drain. Stir in tomato sauce, green pepper, 2 T. flour, ½ t. salt, pepper and parsley flakes. Bring to a boil. Lower heat and simmer 1 minute, stirring constantly. Pour into ungreased 13x9x2-inch baking pan. Top with cheese. Beat eggs with milk, oil, 1 c. flour and ½ t. salt. Pour over meat and cheese. Sprinkle with onion. Bake until golden brown, 25-30 minutes. Serve immediately. Yield: 6 servings.

Popover 1 Popover 2 Popover 3 Popover 4

Family Fun in the Kitchen 02-07-2015

Podcasts, Family Fun in the Kitchen

February 7th, 2015 by Chris Parks

Lavon and Miss NiNi talk about brownies.

¾ c. dried apricots, chopped
3 T. brandy
5 oz. cream cheese
2 T. butter
¼ c. sugar
1 egg
3-1/2 T. butter
4 oz. semisweet chocolate, chopped
2 eggs
¾ c. sugar
1 t. vanilla extract
½ c. all-purpose flour
½ t. baking powder
¼ t. salt
½ t. espresso (optional)
½ c. chopped walnuts
Place dried apricots in bowl and pour over the brandy. Allow to stand for at least 1 hour.
Beat cream cheese and butter until smooth. Gradually add sugar and continue beating until creamy. Add egg and beat to combine. Stir in apricots and brandy.
Preheat oven to 350 degrees. Grease an 8-inch square pan.
Heat butter over low heat. When half-melted, add chocolate and stir to combine. When chocolate mixture is melted, remove from heat and set aside. Beat eggs until light and foamy, gradually add sugar and beat until pale and thickened (about 2 min.) Fold in chocolate-butter mixture and vanilla. In another bowl, whisk together flour, baking powder, salt, and espresso. Add to mixture.
Pour two-thirds of chocolate mixture into prepared pan. Pour apricot cream cheese and nuts on top. Spoon on remaining chocolate mixture. Using a table knife, swirl apricot cream cheese mixture through chocolate mixture. Bake until cake tester inserted into middle of brownies comes out barely moist, about 35-40 min. Cool completely in pan before slicing.
Miss NiNi


Family Fun in the Kitchen 01-31-2015

Podcasts, Family Fun in the Kitchen

January 31st, 2015 by Chris Parks

Lavon and Miss NiNi discuss canned vs. frozen vs. fresh foods.

(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.