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 10-22-2016

Podcasts, Family Fun in the Kitchen

October 22nd, 2016 by Jim Field

LaVon and Miss NiNi discuss Spam and share some reactions from others on the product.

MEMORIES OF SPAM—pick your favorite!

  1. Kristy says: We never had it at home. But my Avo (Portuguese for grandmother) always had a can and would slice and fry it for sandwiches. I loved to use the little key to curl open the can. Brings back fond memories!! Mid 1980s
  2. From Calla: Sliced then fried and eaten on bread for lunch on Saturday circa 1967-1971
  3. Bree notes: I used to work for Hormel. There are only 2 locations in the US that makes SPAM. I’ve tried countless varieties of the product but my favorite are the ones that go to Japan. Far less salty, even less than the US version of low sodium. I also enjoy the Jalapeño flavor.
  4. Jennifer voices: Grandpa Lloyd used to fry that stuff up for Amy and I all the time! We’d spend the night at Grandpa and Grandma’s and watch WWF wrestling with him and have that for supper. Dale still fixes it that way.
  5. Linda recalls: Hey; LaVon, we ate a lot of spam when we were kids. Mom used to make it a lot of different ways. Fried like ham, ground for sandwiches, in hot dish were just a few.
  6. Megan states: Been to the spam museum yes, very interesting rich on history. Try Spam cakes….Slice Of Spam In A pancake.
  7. Stacie asserts: I toured the Hormel plant in Austin in college with Block and Bridle and got to see how spam was made, then went through the museum afterwards. It was like most packing/processing facilities that I’ve been in, each with their own niche. I was reading The Jungle at the time for a food science class and wouldn’t recommend doing both simultaneously, but do have a much greater appreciation for how far the industry has come by doing so!
  8. Gary voices: My mom created some of the most awesome dishes with spam..been in my diet since i was a little munchkin..in my cupboard right now..put a slice of pineapple on top with some pineapple juice..bake it in the oven…like my dad would say “broke da mouth”…
  9. Sheryl remembers: We’ve been to the Spam museum – it’s a great interactive place with lots of interesting information and displays. Spam was sent to our soldiers in WW 2 because of its’ shelf life and also because it was mighty tasty compared to those C rations. The Hawaiian people are the biggest users of this product. We were amazed by now many variations of Spam are now available. Can’t recall how many, but LOTS. We ate Spam, probably twice a month, when we were growing up. Mom usually fried it and we ate it with fried potatoes or eggs. Very good. I usually keep a can of Spam in the cupboard to use when I’m short on meat. It’s good fried, in salads, on a pizza, and in a casserole. Spam. It’s what’s for supper J
  10. Emily claims: I only take part in the eating of the sacred spam while camping, but I would share my stories and recipes with those that are curious about canned meat-like products.
  11. Susan recalls: I have eaten spam all my life. I grew up in Hawaii where it is a household staple really. My children grew up eating it with white rice and soy sauce. Or we would make what we call musubi. Fried spam on rice wrapped in black sea weed with a little bit of sauce on it. Till this day it’s my kids’ his favorite thing I make. We can’t have a holiday without it. And when my son was in Italy in the 1/73 airborne division he would make it for his buddies when they got together. they would request it. My youngest daughter actually loves it so much that I made her a musubi cake for one of her birthdays when she was in high school.
  12. Marge suggests: YEs to all the questions, Sheila has been to the museum. She really enjoyed it. Just recently was introduced to a new version. Mash the spam, and add. Grated cheese, add pizza sauce, spread on open faced buns and broil until the cheese melts and is bubbly. we served it at Bible school, and one of the boys said he ate nine. They were mighty tasty! Most kids had never tasted Spam.
  13. Maggie maintains: Mom served it to my brother and me ONE TIME! We through such a fit, am sure she didn’t buy it again

Family Fun in the Kitchen 10-15-2016

Podcasts, Family Fun in the Kitchen

October 15th, 2016 by Jim Field

Lavon and Miss NiNi discuss the onset of colder weather and our tendency to gravitate toward soups.


Family Fun in the Kitchen 10-08-2016

Podcasts, Family Fun in the Kitchen

October 8th, 2016 by Chris Parks

Lavon and Miss NiNi discuss more about apples and share another recipe using apples.

apple-bar-1CARAMEL APPLE POKE CAKE—adapted from whatscookinglove.com


  • 1 box white cake mix plus the ingredients listed on the back of the box
  • 1, 14-ounce can sweetened condensed milk
  • 1, 20-ounce can apple pie filling (minus 2 T. to be used in whipped topping)
  • ½ c. caramel ice cream topping or caramel apple dip
  • 1 T. chocolate syrup ice cream topping (or more depending on your preference)

Whipped Topping


  • 1, 8-ounce container frozen whipped topping, thawed
  • 2 T. apple pie filling from 20-ounce can—preferably without apple pieces
  • ¼ c. caramel ice cream topping or caramel apple dip
  • ½ t. ground cinnamon


Prepare a 9 x 13-inch cake according to directions on the box. Once cake is cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.

Pour sweetened condensed milk evenly over cake, trying to fill up holes.

Combine apple pie filling, caramel topping/dip, and chocolate syrup in a medium size bowl. Microwave combined toppings for 15 seconds or until melted together and warm. Spread caramel apple topping evenly on top of cake, trying to get some in the holes.


Method for Whipped Topping:

Mix caramel ice cream topping/dip and 2 T. of apple pie filling into whipped topping container. Mix together until combined. Spread on top of cake.

Sprinkle cinnamon on top of whipped cream.

Refrigerate until ready to serve. The longer you refrigerate the cake, the more the flavors will seep into the cake and the moister the cake will be. Best to refrigerate overnight before serving.

Yields: 12 pieces

Miss NiNi


Family Fun in the Kitchen 10-01-2016

Podcasts, Family Fun in the Kitchen

October 1st, 2016 by Chris Parks

Lavon and Miss NiNi talk about foods for fall and sweet potatoes.


Slice sweet potatoes into rounds or larger shaped slices about 1/4” thick. Toss or spray with olive oil. Roast in oven at 425 degrees for approximately 20 minutes. Slice could also be cooked in a Panini grill. Add topping of your choice. Try spreading with Cranberry Chutney or use as a dip. Sweet potato rounds spread with bleu cheese topped with Cranberry Chutney would be pretty party appetizer and yummy too.

Cranberry Chutney


1/4 cup dried apricots, finely chopped
1/2 cup brown sugar
1/2 cup raisins
1 1/4 cups water
2 3/4 cups dried cranberries*
1 tart apple, peeled and chopped
1 teaspoon grated lemon zest
1 tablespoon grated fresh ginger
1/4 cup fresh lemon juice
1/2 teaspoon red pepper flakes


Combine apricots, brown sugar, raisins water and cranberries in a saucepan. Bring to a boil. Reduce heat to simmer and stir for 5 minutes. Stir in apple, lemon zest and ginger simmer for 10 more minutes stirring occasionally. Stir in lemon juice and red pepper flakes just before removing from heat. Serve at room temperature or chilled. May be frozen. Yields 10 servings.
*May use fresh substitute 3 cups fresh cranberries in season. Reduce water to 1 cup.

Prep time: 30 minutes Cook time: 20 minutes
Use chutney to spice up soups, sandwiches, dips, pasta and rice dishes.
It is pretty on a plate as an accompaniment


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.