Lavon and Miss NiNi talk about infusing water with different fruits, vegetables, and herbs.

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Lavon and Miss NiNi talk about understanding some mixing terms to help you accomplish your recipes properly.

To help learn the folding method of combining ingredients, LaVon and Miss NiNi have included a video link entitled How To Fold Ingredients.

http://www.bing.com/videos/search?q=youtube+how+to+fold+ingredients&&view=detail&mid=CE366D2048D523BA1CAECE366D2048D523BA1CAE&FORM=VRDGAR

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Lavon and Miss NiNi talk about making Caramel Rolls.

“Slick as a Whistle” Caramel Rolls—adapted from thefarmersbetterhalf.blogspot.com

Ingredients:

• 1 package frozen cinnamon rolls (12 rolls in a package but will only use 4 for this recipe)
• 6 T. butter
• ½ c. ice cream (I used Vanilla Bean.)
• ¾ c. brown sugar
• ¾ c. white sugar
• Optional: ½ c. chopped or halved pecans

Method:

Spray an 8 x 8-inch baking pan with nonstick spray. Place 4 frozen rolls in pan.

In a small heavy-bottomed saucepan, melt together butter, ice cream, and sugars. Boil for 1 minute. Stir in optional pecans. Pour over rolls. Spray one side of a piece of plastic wrap with nonstick spray. Place spray side down over pan. Allow rolls to proof according to method chosen on back of frozen cinnamon roll bag.

Preheat oven to 350 degrees Fahrenheit. Bake for about 20 minutes or until lightly brown. If using an Insta-Read thermometer, temperature should register 195-200 degrees when inserted into the rolls in the middle of the pan. Remove pan from oven. Allow to rest for about 10 minutes. Place a cookie sheet or sheet of waxed paper or parchment paper on the counter to catch excess caramel drips when rolls are cooling. Put cooling rack on this. Invert pan on to cooling rack. Allow rolls to cool.

Yields: 4 caramel rolls

Miss NiNi

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Lavon and Miss NiNi talk about making an omelette in a bag.

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Lavon and Miss NiNi talk about an easy recipe for a main dish.

Asian Beef and Noodles
A one dish supper that’s six ingredients quick and guaranteed to be delicious!
Total Preparation and Cooking Time: 25 minutes

1-1/4 pounds ground beef
2 packages (3 ounces each) Asian- flavored
instant ramen noodles, broken up
2 cups frozen vegetable mixture, such as
broccoli, carrots, red pepper, water chestnuts
2 cups water
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

• Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet and place in a drainer;pour hot water over beef to remove extra fat; season with one seasoning packet from noodles and set aside.
• Place noodles in same skillet. Add vegetable mixture, water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender,stirring occasionally.
• Return beef to skillet; heat through. Stir in green onion.

Makes 4 to 5 Servings

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Lavon and Miss NiNi talk about food events at the Iowa State Fair.

For more information about entering food exhibits at the Iowa State Fair or to enter online, go to www.iowastatefairentry.org on or before July 1, 2016. Phone 515-262-3111-ext. 243 or 267.

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Lavon and Miss NiNi talk about a baking basic: making a muffin.

Cheery Cherry Muffins (Miss NiNi): Prepare basic Muffin recipe as noted, except add 1 t. almond extract to liquid ingredients. Fold in ¾ c. plumped dried cherries, chopped. (To plump dried cherries, place cherries in a microwave-safe bowl. Add about 2 T. warm water. Cover bowl with plastic wrap. Microwave on high for about 30 seconds. Drain water—this will be hot. Coarsely chop cherries.) Top with streusel topping. (I used chopped pecans, but slivered almonds make a lovely substitute.)

Miss NiNi–Recipe–Muffins – From Better Homes and Gardens 75th Anniversary Cookbook

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Lavon and Miss NiNi discuss May Day and May Baskets.

May Day Basket from Sally Richter

 

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Lavon and Miss NiNi talk about peas.

ITALIAN PEAS

These peas have received “yummy” reviews and they are easy.

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas (could also use fresh when available)
2 tablespoons chicken stock*
salt and pepper to taste

Heat olive oil over medium heat in skillet with lid and large enough to hold peas. Stir in onion and garlic; cook about 5 minutes. Add frozen peas; stir in stock. Cover & cook until peas are just tender, up to 10 minutes. Season with salt and pepper. Serve hot.

*I keep a jar of Tones Chicken Base in the refrigerator. You can make any amount of chicken stock that is needed. It keeps well. A bouillon cube, canned stock or homemade all work well. Just water could also be used.

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Lavon and Miss NiNi have a couple of special guests on the program.

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