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

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

Ingredients:

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

Method:

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

Podcast: Play in new window | Download (7.0MB)

Subscribe: RSS

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

Notes:
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.

ROASTED ASPARAGUS
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.

w/ Lavon and Miss NiNi talking about asparagus.

Podcast: Play in new window | Download (7.9MB)

Subscribe: RSS

1/2 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.

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

Podcast: Play in new window | Download (6.8MB)

Subscribe: RSS

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

JAMAICAN-ME-CRAZY COFFEE COOKIES—created by Miss NiNi

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

Method:

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

Podcast: Play in new window | Download (6.5MB)

Subscribe: RSS

1 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
DRESSING:
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.

w/ Lavon and Miss NiNi

Podcast: Play in new window | Download (7.2MB)

Subscribe: RSS

Lavon and Miss NiNi are joined by Nancy Gibson on the program to talk about some recipes working with kids in the kitchen including one on chicken enchiladas.

CHICKEN ENCHILADAS—Nancy Gibson

Ingredients:

2 c. cooked chicken, diced

2, 10-1/2-oz. cans cream of chicken soup, divided

16 oz. shredded cheese, divided

1, 10-oz.can Rotel tomatoes

2 c. sour cream, divided

¾ of a medium-size onion, diced

¾ c. milk

20-24 flour tortillas

Paprika

Method:

Preheat oven to 350 degrees Fahrenheit. In a medium-size bowl, mix chicken with 1 can of soup, 8 oz.

cheese, 8 oz. sour cream, tomatoes, and onions. Place 1/3 c. of mixture on each flour tortilla until all

mixture is used. Roll up each filled tortilla and place into greased 9 x 13-inch baking pan. In a separate

bowl, combine remaining ingredients. Thin with milk. Pour over enchiladas and sprinkle with paprika.

Bake for 45 minutes. Makes 20-24 enchiladas.

Podcast: Play in new window | Download (5.4MB)

Subscribe: RSS

Lavon and Miss NiNi discuss a recipe for Chocolate Mousse Cake

CHOCOLATE MOUSSE CAKE—Gingerbread Cookies and Gunshots—Leslie Meier

(Gluten free)

Ingredients:

4 oz. (1 stick) unsalted butter

7 oz. semisweet chocolate chips

7 eggs, separated

1 c. sugar, divided

1 t. vanilla

1/8 t. cream of tartar

Method:

Preheat oven to 325 degrees Fahrenheit. Melt butter and chocolate chips. Cool. Beat egg yolks with ¾ c. sugar in a large bowl for about 5 minutes, until light and frothy. Gradually add chocolate mixture and vanilla.

Beat egg whites with cream of tartar in a large bowl, gradually adding remaining ¼ c. sugar, 1 teaspoon at a time until soft peaks form. Fold egg whites into chocolate mixture. Bake in an ungreased 9-inch diameter springform pan for 35 minutes. Cool cake on wire rack before removing from pan. Keep refrigerated. Serve with whipped cream.

Miss NiNi

Podcast: Play in new window | Download (6.5MB)

Subscribe: RSS