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 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.

Family Fun in the Kitchen 08-01-2015

Podcasts, Family Fun in the Kitchen

August 1st, 2015 by Chris Parks

Lavon and Miss NiNi discuss ice cream and share an ice cream in a bag recipe.


Yes,  there us the potential for messes, but the key to success is to follow our instructions. This recipe is enough for one person, so each one can make their own.

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size freezer bags
1 gallon size freezer bag
Hand towel or gloves to keep fingers from freezing!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak.

Ice Cream in a Bag

Family Fun in the Kitchen 07-25-2015

Podcasts, Family Fun in the Kitchen

July 25th, 2015 by Chris Parks

Lavon and Miss NiNi talk about Zucchini
  • 4 zucchini or yellow squash
  • 3/4 pound sausage or ground beef
  • 1 can (14 oz.) diced tomatoes, drained or pizza sauce
  • 1/2 cup shredded mozzarella cheese, divided
Preheat oven to 350 degrees.
Remove stems ends and cut each squash in half lengthwise. Trim a thin strip on bottom if it doesn’t sit flat. Scoop out flesh, leaving a 1/4” shell. Pat dry. Dice flesh that was removed.
In a large skillet, cook meat and diced squash until browned and cooked through. Drain mixture. Add tomatoes or sauce & 1/4 cup mozzarella cheese; mix well.
Fill boats with mixture; place on a rimmed baking sheet.
Bake 20 minutes; remove from oven to sprinkle on remaining cheese. Bake until cheese is melted.
Bake time will vary with size/thickness of squash.
Try wrapping each boat in foil to cook on the grill.
  • Cooking spray
  • 2 medium zucchini, about 1 pound
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan, about 3/4 ounce
  • 1/4 cup fine dry bread crumbs
  • 1/8 tsp. salt
  • Dash of pepper
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
Slice zucchini into 1/4-inch thick rounds; toss with olive oil.
Combine Parmesan, bread crumbs, salt and pepper.
Dip each round into mixture; press coating on both sides.
Place in single layer on baking sheets.
Bake until browned and crisp, 25 to 30 minutes; check progress at 15 minutes.

Family Fun in the Kitchen 07-18-2015

Podcasts, Family Fun in the Kitchen

July 18th, 2015 by Chris Parks

Lavon and Miss NiNi share a baking recipe for Choco-Flan Cake.




  • ½ c. caramel sauce or topping
  • ½ c. plus 2 T. all-purpose flour
  • 1/3 c. cocoa
  • ½ t. baking soda
  • 1/8 t. salt
  • 4 ounces bittersweet chocolate, chopped
  • 6 T. butter
  • ½ c. buttermilk (may substitute ½ T. white vinegar or lemon juice and enough milk to make ½ c. sour milk. After combining, let mixture coagulate.)
  • ½ c. granulated sugar
  • 2 large eggs
  • 1 t. vanilla extract


  • 2 (14-ounce) cans sweetened condensed milk
  • 2-1/2 c. whole milk
  • 6 ounces cream cheese
  • 6 large eggs plus 4 large yolks
  • 1 t. vanilla extract


For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit. Spray all inside edges of 12-cup nonstick Bundt pan with nonstick baking spray. Microwave caramel until easily pourable. Pour into pan to coat bottom. Combine flour, cocoa, baking soda, and salt in bowl; set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2-4 minutes. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.

For the Flan: Process all ingredients in blender about 1 minute. (If a blender is not available, use stand mixer. Beat cream cheese until smooth and add remaining flan ingredients. Beat until mixture is smooth.) Gently pour flan over cake batter in Bundt pan.

Prepare a water bath by placing Bundt pan in roasting pan. Place roasting pan on oven rack and pour warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick or cake tester inserted into cake comes out clean and flan registers 180 degrees, about 75-90 minutes. (In the baking process, the cake will rise to the top of the pan while the flan sinks to the bottom. That’s the magical part of this recipe!) Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Safely remove roasting pan from oven once water has cooled.) Remove Bundt pan from refrigerator. Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Keep refrigerated.




  • 1 jar (12.25 oz.) caramel topping
  • 1 box Betty Crocker SuperMoist triple chocolate fudge cake mix
  • 1 c. water
  • ½ c. vegetable oil
  • 3 eggs


Heat oven to 350 degrees Fahrenheit. Grease 12-cup Bundt pan with butter. Pour ¼ c. of caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving. In large bowl, beat cake mix, water, oil, and eggs with stand mixer on medium speed, about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.

FLAN: Use recipe as given above. Follow all remaining steps as given above.

ChocoFlan1 ChocoFlan2 ChocoFlan3 ChocoFlan4 ChocoFlan5 ChocoFlan6 ChocoFlan7 ChocoFlan8

Family Fun in the Kitchen 07-11-2015

Podcasts, Family Fun in the Kitchen

July 11th, 2015 by Chris Parks

Lavon and Miss NiNi talk about Curd and making Lemon Curd.

FRESH LEMON CURD—The Cake Bible, Rose Levy Beranbaum


  • 4 large egg yolks
  • ½ c. plus 2 T. granulated sugar
  • Juice of 2 large lemons to equal 3 ounces (about 1/3 c.) fresh lemon juice
  • 4 T. butter, softened
  • Pinch salt
  • 2 t. finely shredded fresh lemon zest


Zest lemons prior to juicing using a microplane zester/grater.  Save zest.

Make a double boiler by using a heavy non-corrodible pan or bowl such as glass and place over a pan of steaming water. Do not let bottom of bowl touch steaming water. In non-corrodible bowl, whisk together yolks and sugar until well blended (Doing this will help prevent egg yolks from curdling when cooking.) Stir in remaining ingredients except zest. Cook over medium-low heat, stirring constantly, until thickened—or until temperature reaches about 170 degrees as taken with an accurate thermometer. DO NOT ALLOW MIXTURE TO COME TO A BOIL. (If any coagulation occurs, strain lemon curd through strainer, if desired. Discard residue.) Stir in lemon zest. Cool at room temperature. Pour into an airtight container. The curd will continue to thicken while resting and chilling. Keep refrigerated.

NOTE FROM MISS NiNi: I LOVE lemon curd! It is so refreshingly tart! It can be addictive to eat! It makes a great topping for cake or cheesecake. However, the easiest way to enjoy it (other than straight out of the bowl) is to blend it with whipped cream. Top with fresh berries for a perfectly enjoyable summer dessert.

Miss NiNi

Lemon Curd 1 Lemon Curd 2Miss NiNi–Recipe–Eggless Lemon Curd–July 10, 2015

Family Fun in the Kitchen 07-04-2015

Podcasts, Family Fun in the Kitchen

July 4th, 2015 by Chris Parks

Lavon and Miss NiNi talk about grilling fruits.

Grilled Peaches

  • 1/4 cup  brown sugar
  • 1 teaspoon cinnamon
  • 4 fresh peaches
  • Vegetable oil
  • Vanilla ice cream (optional)


In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with  oil. Cook, cut side down, on a medium grill until fruit has grill marks, 3 to 4 minutes. Brush uncut sides with oil, turn over. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 5 to 10 minutes depending on size of peach and how tender you would like it. Yummy served with vanilla ice cream.


Banana Boats

  • 6 firm ripe bananas
  • 6 tablespoons chocolate chips
  • 6 tablespoons miniature marshmallows
  • 2 tablespoons chopped pecans (optional)
  • heavy duty foil

Heat gas or charcoal grill to medium, or heat oven to 350°F. Cut 6 (12-inch) sheets of heavy-duty foil. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.  Holding each banana in hand, fill pocket with 1 tablespoon chocolate chips, 1 tablespoon marshmallows and a few chopped pecans.  Seal top of foil, leaving 2 to 3 inches headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (Can also place in campfire coals to cook.)

Family Fun in the Kitchen 06-27-2015

Podcasts, Family Fun in the Kitchen

June 27th, 2015 by Chris Parks

Lavon and Miss NiNi talk about Carrots.