Chef Kathryn Raaker with Cassie

The Chef You and I Show with Kathryn and Cassie, and they make everything chocolate. Cassie makes cookies, brownies, and her very favorite hot chocolate bombs. In addition, Kathryn makes cranberry brie bites.

Hot Chocolate Bomb Cups

Ingredients

  • 3-4 ounces Chocolate melting wafers
  • 3-4 packages Hot Chocolate mix
  • 10 Mini marshmallows
  • Holiday sprinkles (optional)
  • 3-4 small paper cups

Instructions

  • Melt the chocolate wafers according to package instructions.
  • Using scissors, cut up the seam to (but not through) the bottom of the cup. Place a piece of tape on the cut line to secure in place.
  • Pour in about 3 Tbsp of the melted chocolate in an the cup, twisting as you do this to coat the cup.
  • Turn the cup upside down on a piece of parchment to allow any extra chocolate to drip off and cover the entire of the cup.
  • Place the cup in the freezer for 7-9 minutes to set.
  • Add the hot chocolate mix to the cup. If you are adding any other special ingredients, add them now. Add more melted chocolate on top of that filling it 3/4 full. Return to freezer to harden for 18-25 minutes.
  • To enjoy, heat up a cup of milk in the microwave or on the stove. Add the chocolate bomb to a mug and pour enough of the hot milk to cover the chocolate bomb. Stir the chocolate bomb cup and as the chocolate melts, the hot cocoa mix inside the cup will release. Enjoy.

 

Original Nestle Toll House Chocolate Chip Cookies

This original Toll House cookie recipe from Nestlé evokes pleasant childhood memories. Sweet, perfectly chewy, and hard to resist, this famous American chocolate chip cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. Cookies can be stored in the refrigerator for up to one week or in the freezer for up to eight weeks. Ingredients

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter room temperature
  • ¾ cup white sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips such as Nestlé Toll House
  • 1 cup chopped nuts – Optional

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in small bowl. Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Cassie Rolled them We sprayed with the Cornhuskers Duck Fat Spray .
  • Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

 

Cassie Brownies

Ingredients

  • 1 Box Betty Crocker Fudge Brownies
  • ¼ cup water
  • ½ cup Vegetable Oil
  • 2 eggs

Instructions

  • PreHeat oven to 350° F. Grease bottom of pan.
  • Stir Brownie Mix, water, oil and eggs in medium bowl until well blended. Spr
  • Spread in pan.
  • Bake at 350 for 13X9 PAN – 28-30 Minutes or when toothpick inserted 2 inches from side of pan comes out almost clean; cool.

 

 

Kathryn Raaker and guest, Marty Schultes, prepare an Italian meal.

The Chef, You and I Show with Kathryn Raaker and her Guest, Marty Schultes. Kathryn and Marty enjoy making different dishes, including appetizers, salads, and main dishes.

Garlic Free Bolognese

This original recipe came from Pure Wow Slow cooker Bolognese

Ingredients

  • 1 small onion peeled chopped
  • 1 small small carrot peeled
  • 1 celery stalk chopped
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef – lean beef or ground sirloin
  • 6 oz can tomato paste
  • ¾ cup white wine
  • 2 cups chicken stock
  • 1 cup milk
  • 1- pound pappardelle or other long pasta

Instructions

  • Grate the carrot, chop the onion and celery.Then in a large skillet add 2 tablespoons of Olive oil . Brown the meat, then add the rest of the ingriedients.
  • On our show it was a 45-to 60 on top of the show in 360 cookware skillet.

 

Cucumber Appetizer

By Chef Kathryn

Ingredients

  • 2 cucumbers Peeled in strips do not peel the whole cucumber
  • 12 cherry tomatoes - Chopped or 2 small tomatoes chopped
  • 8 oz. cream cheese room temperature
  • 1 package Ranch Dip
  • 1 Tbsp fresh dill
  • 1 cup of sour cream
  • black pepper for garnish, optional

Instructions

  • Slice the cucumbers in ½ slices put aside.
  • Blend softened cream cheese and add package if Ranch dip, add dill and 1 cup of sour cream mix until everything is blended and smooth. Take pipping Bag and fill it with the creamed mixture. Assemble the sliced cucumber on a serving dish and then pipe the mixture on top of each cucumber. Add a piece of the tomato on the top of the pipping. Refrigerate until ready to serve your guest.

 

Spinach Dip in a Bread Bowl

Ingredients

  • 2 to 3 cups sour cream
  • 1 ounce dried onion mix
  • 10 ounces frozen chopped spinach, thawed and well drained
  • 1/2 cup chopped onion
  • 2 tsp teaspoon fresh basil
  • 1/2 tsp dried oregano
  • 1 lbs round loaf of bread

Instructions

  • In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces.
  • Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

 

Italian Salad

Chef Kathryn Raaker

Ingredients

  • ½ cup Extra virgin Olive oil
  • cup rice vinegar
  • ½ cup white wine
  • 1 Tbsp white sugar
  • 1 tsp fresh thyme chopped
  • ½ tsp dry mustard
  • 8 oz can artichoke hearts drained and chopped
  • 5 cups romaine lettuce - rinsed dried, and chopped
  • 1 red bell pepper cut into strips
  • 1 carrot grated
  • 1 small red onion thinly sliced
  • ¼ cup black olives
  • ¼ cup pitted green olives
  • ½ cucumber chopped
  • 2 Tbsp Romano cheese grated
  • Ground black pepper to taste

Instructions

  • In a large bowl add the chopped lettuce put aside. In a separate bowl add red bell pepper, carrot, red onion, black olives, green olives, artichoke, cucumber, and Romano cheese. Season with pepper, add oil, rice vinegar, sugar, thyme, dry mustard and wine mix in with the ingredients. Then add the chopped lettuce and mix well refrigerate for one hour and serve.

This time, Kathryn is making dishes with Cranberries – yummy. First, Kathryn makes Cranberry Brie Bites, an appetizer to go with the main entree, which are German Hamburgers with Gravy and Mushrooms. Lastly, she makes a “Paula Dean” favorite, Pecan Cranberry Bars. Kathryn has had Paula on her radio and Tv shows and wants to thank her for the lovely recipe. In addition, Kathryn wants to thank our sponsors: 360 Cookware, Cornhuskers Gourmet Fat Spray, Marina’s Kitchen Circle B Ranch, Grillight, and JD’s Chili Parlor.

Octoberfest Ground Beef Burgers

Recipe from Mr. Food

Ingredients

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • ½ cup plain panko bread crumbs
  • 1 Tbsp vegetable oil
  • 1 12-ounce jar beef gravy
  • 1/2 lb fresh mushrooms sliced

Instructions

  • In a large bowl, combine ground beef, ground pork, onion powder, salt, and pepper; mix well and form into 6 equal patties. Place bread crumbs in a shallow dish; coat patties evenly.
  • In a large skillet over medium heat, heat oil until hot; cook patties 5 to 6 minutes per side, or until no pink remains. Remove to a platter and cover to keep warm.
  • Place gravy and mushrooms in the skillet and cook over medium heat 3 to 4 minutes, or until mushrooms begin to soften. Spoon over patties and serve immediately.
  • Serve with Red Cabbage and Rice.

Cranberry Brie Bites

Recipe from All Recipes

Ingredients

  • 1 can Whole Cranberry Berries sauce (not the Jellied Sauce)
  • 8 oz round of Brie
  • 1 sheet Puff pastry found in the freezer section
  • Chopped walnuts pr chopped pecans
  • Pinch Sea Salt

Instructions

  • Roll the puff pastry into a rectangle. Then use a sharp knife to cut the puff pastry into 24 squares.
  • Place your Brie in the freezer for about 20 minutes to make it easier to cut. After the 20 minutes remove the Brie from the freezer and cut it into 24 even pieces.
  • Press the pastry squares into an oiled muffin tin. Spoon each square with a teaspoon of cranberries, then top with the Brie. Sprinkle with walnuts and a pinch of sea salt. Chill 30 min before baking. Preheat oven to 400° F
  • Bake for 12 to 14 minutes or until golden brown.

 

Paula Dean’s Spiced Cranberry Pecan Bars

I love these tasty Bars. You can freeze them as well.

Ingredients

Ingredients for Crust

  • 2 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 ½ tsp apple pie spice I used a homemade recipe
  • ¾ tsp baking powder
  • ½ tsp ground ginger
  • ½ tsp kosher salt
  • 1 cup cold butter cubed
  • 1 egg

Ingredients for the Filling

  • 5 cups fresh cranberries Divided
  • ¾ cup sugar
  • ½ cup applesauce
  • ½ cup maple syrup
  • 2 Tbsp orange zest
  • 2 Tbsp fresh orange juice
  • 1 ½ Tbsp cornstarch
  • ¼ tsp kosher salt 1 ½ Tablespoons of cornstarch

Ingredients for Topping

  • ½ cup chopped pecans
  • ½ cup old-fashioned oats

Instructions

Crust Instructions

  • Preheat oven 350° F and line 13”x9” baking pan with parchment paper.
    Pecan Cranberry Bars-serving
  • In a bowl whisk together the flour, sugar, apple pie spice, baking powder, ginger, and salt. Cut in the butter using a hand mixer until crumbly. Next beat in egg. Reserve 1 cup mixture; press remaining into bottom of the pan. Bakparchment lined pan and bake until golden 18-20 minutes.

Filling Instructions

  • In a large pot, mix 3 cups cranberries, sugar, applesauce, maple syrup, orange zest, orange juice, and salt; over medium-high heat, cook, stirring, until berries begin to burst. Reduce heat to low; simmer for 10 min. In a small bowl, whisk cornstarch with 1 1/2 Tbsp water; stir into berry mixture. Cook until thick, 2minutes. Remove from heat; fold in remaining berries. Spread over crust.

Topping Instructions

  • Mix pecans, oats and 1 cup of crust mixture. Sprinkle on filling. Bake until golden, 30 minutes; let cool. Cut in bars. You can freeze the bars.

 

Fall Subs and Pumpkin Treat

 

Fall Subs and Pumpkin Treats

Join Kathryn Raaker as she prepares breakfast, lunch/dinner, and a dessert, which are delicious dishes for fall. First, Kathryn prepares Praline Pumpkin Dessert, Pumpkin Pie Pancakes, and Pumpkin Pie Spice. She prepared the Pumpkin Pie Pancakes on her grill using the Grillmat by Grillight. Then she prepared a side dish to go with the sub sandwich she made. The side dish contains potatoes, onions, carrots, and squash using the same Grillight Mat. The Sub Sandwiches were made with Italian Sausages and grilled thin sliced steak.  Thanks to our sponsors: Cornhuskers Gourmet Duck Spray, Grillight Products, 360 Cookware, and CircleB Ranch & Marina Kitchen.

Homemade Pumpkin Pie Spice

Ingredients

  • 3 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1 ½ tsp ground allspice
  • 1 ½ tsp ground cloves

Instructions

  • Blend together and store in tight fitting Jar

Notes

The beauty of homemade spice mixes is that you control the ingredients and thus are assured there are no fillers.

Praline Pumpkin Dessert

by Betty Crocker
Servings: 12

Ingredients

  • 1 can 15 oz pumpkin (not pumpkin pie mix)
  • 1 can 12 oz evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 tsp pumpkin pie spice
  • 1 box 15.25 oz Betty Crocker™ Super Moist™,Yellow Cake Mix, or Delights Super Moist™ Spice Cake Mix
  • 1 ½ cups chopped pecans or walnuts
  • ¾ cup butter or margarine melted
  • Whipped cream if desired
  • Additional pumpkin pie spice if desired

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
    Praline Pumpkin Dessert-serving

 

Pumpkin Pie Pancakes

by Betty Crocker

Ingredients

  • 1 egg beaten
  • 1 ¼ cups fat-free skim milk
  • 2 cups Bisquick Heart Smart® mix
  • ½ cup canned pumpkin not pumpkin pie mix
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • Real maple syrup if desired

Instructions

  • Into medium-large bowl, mix all ingredients except syrup until smooth. Batter will be thick. Spray griddle with cooking spray; heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until bubbles form around edges. Turn pancakes; cook about 3 minutes or until golden brown on bottom. Serve pancakes with maple syrup.

Notes

Note: Chef Kathryn cooked the pancakes on GrillMat by Grillight
Kathryn prepares recipes using pork from Circle B Ranch
https://youtu.be/1jSD11fLc9M

Join Kathryn as she prepares great food with pork and recipes from Circle B Ranch and Marina’s Kitchen to serve to her guests. First, on the menu, Kathryn prepares a simple but delicious Pork Scaloppini with Mushrooms and Marsala. Next, Kathryn prepares Italian Herb Lemon Pork Cutlets. Lastly, she finishes the menu with her favorite Caprese salad with fresh Tomatoes and Mozzarella cheese. It was a delicious dinner, made better because she used her favorite cooking spray, Cornhuskers Kitchen Gourmet Duck Fat, and prepared the food using her pans from 360 Cookware. 

Pork Scaloppine with Mushrooms and Marsala

Permission From Marina’s Kitchen -Original recipe from Lida’s Italy

Ingredients

  • 1 Pound or a little more Circle B Ranch boneless center-cut pork loin
  • 2 teaspoons coarse sea salt or kosher salt or to taste
  • Freshly ground black pepper to taste
  • 1/2 cup all-purpose flour or more
  • 6 Tablespoons extra-virgin olive oil or more if needed
  • 5 Tablespoons butter or more if needed
  • 2 Tablespoons finely chopped shallots
  • 2 cups sliced fresh mushrooms large white Mushrooms
  • 1 cup dry Marsala
  • 1 cup light stock chicken, turkey, or vegetable broth, or more if needed
  • 2 Tablespoons chopped fresh Italian parsley

Instructions

  • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
  • Meanwhile, put 4 Tablespoons of the olive oil and 2 Tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet – as many as can lie flat without crowding – and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
  • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 Tablespoons of olive oil and 3 Tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft and caramelized, 6 minutes or more.
  • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
  • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.

Italian Herb Lemon Pork Cutlets

Ingredients

  • 3 to 4 Pork Cutlets
  • 2 tbs butter
  • 1/2 cup flour
  • 2 eggs beaten

Seasoned Bread Crumbs

  • 1 cup Panko Bread Crumbs
  • 4 Tbsp fresh chopped parsley
  • 1/2 tsp onion powder
  • 1/8 tsp salt
  • pepper to taste
  • 1/4 cup grated Parmesan or Romano cheese

Sauce

  • 2 tbs butter
  • 1/2 cup chicken stock/broth
  • 1 cup heavy cream
  • 2 tbs lemon juice
  • 4 tbs fresh chopped parsley
  • 1/2 cup shredded mozzarella cheese
  • 2 tbs Parmesan cheese
  • Salt to taste
  • Pepper to taste

Instructions

  • Preheat the oven to 350° F

Bread Crumbs

  • Mix all seasoned bread crumb ingredients in a large bowl.

Prepare Pork Cutlets

  • Melt 1 tbs of butter in a skillet over medium-high heat.
  • Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.
  • Brown chops on both sides; remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.
  • Bake chops in preheated oven for 20 minutes; meanwhile make sauce.

Sauce

  • In the same pan, melt the 2 tbs of butter over medium heat. Add the garlic and sauté for about 5 minutes.
  • Stir in the stock, lemon juice, and the cream. Heat until it begins to bubble.
  • Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.
  • Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).
  • Sauce may be poured over the cooked chops or served on the side like a gravy.
Mother's Day with Father Umberg

The Chef, You and I Show with Kathryn Raaker and her guest Chef Father Andrew Umberg, as they prepare some favorite items for Mother’s Day. On the menu for today is Healthy Blooming Onions, Roasted Brussel Sprouts, Shredded Pork BBQ, Arugula Date Salad, and Desserts. All are a combination of Kathryn’s and Father Andrew’s favorite recipes We want to thank our sponsors Circle B Ranch Pork, 360 Cookware, and Corn Huskers Duck Fat Spray.

Shredded Pork BBQ

Chef Kathryn Raaker

Ingredients

  • 64 oz Chicken Broth
  • 2 Tbsp Parsley Flakes
  • ¾ Tbsp Celery Salt
  • 2 tsp Pepper and Salt
  • 2 Tbsp Dry Onion Flakes
  • 6 Shallots Finely Chopped
  • Corn Huskers Gourmet Duck Fat Spray

Instructions

  • Add all ingredients on top of the Pork roast pour chicken broth into the pan fill pan up over the Roast and then cook the Pork Butt or Pork Roast in a slow cooker for 3 to 4 hours or until the pork falls apart. Then let roast cool and then shred the pork spray Baking Pan I sued 360 Pan and spray with Duck Fat Spray and then put shredded meat into the Pan I then used a prepared Barbeque sauce and covered all the meat and then put in oven for about 20 minutes to heat at 350 and then served on Buns.

Blooming Onions

by Father Andrew Umberg

Ingredients

  • 4 to 6 White Onions- Peel them whole
  • ¼ cup Olive Oil
  • ¼ cup Tabasco Sauce
  • 1 tsp Pepper per onion

Instructions

  • Pre-Heat the oven to 375 degrees Fahrenheit
  • Clean the Onions then cut diagonally till you have the onion
  • completely cut all the way around
  • do not cut them all the way thru.
  • Then place them in a flat dish – like a corning ware dish with a top
  • We sprayed the bottom of the dish with Cornhuskers Gourmet Duck Fat
  • Pour Olive oil into each Onion
  • Use 10 to 12 drops of Tabasco Sauce in each onion
  • About 1 teaspoon of black Pepper in each onion
  • 1 tablespoon of soft butter on the top of each onion
  • Cover onions with Aluminum Foil
  • Bake for 45 minutes and serve

Fr Umberg’s Scorched Brussel Sprouts

Ingredients

  • ½ large bag Brussel Sprouts
  • 3 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 2 Tbsp Garlic
  • Pinch Cayenne Pepper
  • ¼ cup chopped onion
  • 1 tsp salt
  • 6 oz water

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • In a frying pan add butter and oil heat on low heat add garlic and onions
  • Sauté the onions and garlic for one minute
  • Add the Brussel Sprouts you want to scorch the Brussel Sprouts (they turn a little Brown)
  • Add flavor to the Roasted Brussel Sprouts by adding Hoisin Sauce and 6 oz. of water to the pan.
  • Pour contents of Pan in a Serving Bowl.

Arugula Salad with Fresh Dates

Ingredients

Salad

  • 20 Green seedless grapes cut in half
  • ½ to ¾ cup chopped walnuts- optional if you are allergic to nuts or you could substitute Blueberries optional if you are allergic to nuts or you could substitute Blueberries
  • ¾ cup Dates
  • ¼ to ½ cup fresh goat cheese crumbled
  • 1 box Arugula about 5 cups
  • Directions
  • Add Arugula chopped grapes and walnuts, chopped dates, mix well the add crumbled goat cheese

Balsamic Dressing

  • 3 Tbsp Extra Virgin Olive oil
  • 2 Tbsp Balsamic Vinegar
  • 1 /2 tsp honey
  • 1 tsp Himalayan Salt
  • 1 tsp Fresh Ground Pepper

Instructions

Salad

  • Add Arugula,chopped grapes and walnuts, chopped dates, mix well the add crumbled goatcheese  

Balsamic Dressing

  • In a small bowl or small Mason Jar, mix all the ingredients and pour over salad and serve.
ham dishes

Kathryn once again prepares Easter Bread from an old family recipe from Poland. Kathryn also prepares various dishes from ham provided by Circle B Ranch Pork.

Bochenek Easter Bread Recipe

From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe

Ingredients

  • 1 qt Milk
  • 1 lb Salted Butter
  • 5 lb All Purpose Flour
  • 12 Egg Yolks
  • 1 cup Sugar
  • 1 heaping tsp salt
  • 2 tsp Vanilla depends on taste, add less or more
  • 1 1/2 cups Golden Raisins
  • 2 Packets Fast Rising Yeast
  • ¾ cup hot tap water about 104° to 110°

Instructions

  • (For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit

Directions

  • Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
  • Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
  • Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
    Bochenek Easter Bread loaves

HAM SLIDERS WITH PIMENTO CHEESE SPREAD

Ingredients

  • ½ cup mayonnaise
  • 2 cups shredded Cheddar cheese
  • 1 4 oz. jar pimento peppers, drained and chopped
  • ½ pound Circle B Ranch Hickory Smoked sliced ham
  • 4 Tbsp. cream cheese softened
  • 2 Tbsp. poppy seeds
  • 1 tsp. garlic powder
  • 1 tsp. coarse salt
  • 12 mini rolls
  • 4 Tbsp. butter melted

Instructions

  • Preheat oven to 350°F.
  • Make the pimento cheese spread. In a medium bowl, combine mayonnaise, Cheddar, pimento peppers and cream cheese. Stir until evenly combined. Season with salt and pepper to taste. In a 9×13-inch baking dish, lay down the bottom halves of the mini-rolls. Spread the pimento cheese spread on top of the bread and evenly lay ham slices on top of the pimento layer. Top with more pimento spread, then place the other halves of the rolls on top. Brush the bread with melted butter. Sprinkle with poppy seeds, garlic powder and salt. Cover with foil and bake for 10-15 minutes, until the cheese begins to melt and rolls are golden. For a more toasted bun, uncover the pan during the last few minutes of baking.

Best Ham Salad Recipe

With permission to use from Circle B Kitchen

Ingredients

  • 2 Pounds of Circle B Ranch Hickory Smoked Ham
  • 1 Cup Sweet Pickle Relish I used bread and butter pickles I had made
  • 1 Cup Mayonnaise
  • 1 Tbsp Celery Seeds
  • 1 ½ tsp Yellow Mustard
  • 1 tsp Refrigerated Horseradish
  • ½ tsp PT Garden Lemon Pepper
  • 1 French loaf to Make Crostini optional

Instructions

  • Cut the ham into cubes, place in a food processor and process until coarsely ground. Stop occasionally to scrape the sides. Place ground ham in a bowl, stir in pickle relish and remaining ingredients. Serve on crostini or crackers.

THE BEST SPLIT PEA SOUP RECIPE WITH HAM

Course: Soup

Ingredients

  • 1/4 cup unsalted butter
  • 2 cups chopped onion
  • 1 cup diced carrot 1/4-inch dice
  • 1 cup diced celery 1/4-inch dice
  • 1 tsp kosher salt to taste
  • 1/2 tsp freshly-ground black pepper plus additional to taste
  • 2 cloves garlic* minced (*not in mine)
  • 1 pound dried split peas rinsed and sorted
  • 1 large bay leaf or 2 small
  • 1 tsp dried oregano
  • 8 cups chicken stock Homemade is best
  • 1 cup leftover Circle B Ranch Hickory Smoked ham

Instructions

  • In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
  • Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
  • Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard bay leaf. Season to taste with salt, if needed.
Fun Easter recipes with Terry Young, Katelyn, Rosilynn, and Kathryn

In this episode of “The Chef, You and I Show” guests Rosilynn and Katelyn join Kathryn as they get ready for Easter, They prepare lots of interesting things that Rosilynn and Katlyn enjoy getting their hands into. Together we made a Bunny Snack (aka Easter Bunny Bait), Easter Egg Fruit Pizza, Purple Rice Krispies Bunny nests with Candy eggs, and Candy carrots in a pot. We had so much fun so check it out, and enjoy the recipes. We also found some pastel-colored eggs that we made into some deviled eggs and also created a lovely vegetable tray with a dip in a “bunny” bowl. 

Easter Pudding Treats

Ingredients

  • 1 6 ct Chocolate SUPER Snack Pack
  • 1 lb Large strawberries rinsed and dried*
  • Skewers for dipping Strawberries
  • 1 pkg orange candy melts
  • 6+ Oreos crushed to look like dirt

Instructions

  • Melt the orange candy melts in the microwave according to the directions on the package. Then dip the strawberries into the orange melts, scrape off any excess, and lay them wax paper or a baking rack sprayed with cooking spray. Put some of the melted orange candy melts into a zip-top sandwich bag. Cut off the corner and drizzle a zig-zag line across the orange strawberries for a “carrot”-type look.
  • Crush some Oreos in a zip-top bag with a rolling pin. About 1 Oreo per pudding cup.
  • Open the Snack Pack Pudding cups with the easy open lid and sprinkle some Oreo “dirt” into the top of each pudding cup. Dip a “carrot” strawberry into them and enjoy!

Notes

*There is enough candy melt to dip 1lb of strawberries, although you will only need 6 strawberries for the 6 count SUPER Snack Pack.
Original recipe found at Dessert Now Dinner Later (https://www.dessertnowdinnerlater.com/carrot-easter-pudding-cups/)

Bunny Food or Bait- Fun Eatable Snack

Ingredients

  • 3 cups to 4 cups of White Popcorn I used Store Bought
  • 1 cup thin Stick Pretzels break them in half
  • 1 Bag of Melting Cream White Chocolate chips
  • 1 1/2 cups Corn Chex Cereal
  • 4 Tbsp Pink Sprinkles
  • 16 oz-bag Easter M&M’s Half of the 32 oz bag

Instructions

  • Melt candy, Add Popcorn to large bowl add all other ingredients pour melted candy to the mix and stir all ingredients together. Then Spoon out mixture onto a large cookie sheet and wait until dries then you can break them apart to eat.

Easter Egg Fruit Pizza

Ingredients

  • 16 oz sugar cookie dough
  • 1 1/4 containers Cream Cheese Icing or you can make your favorite
  • Assorted fruit berries, pineapple, oranges, kiwi, and/or bananas to decorate

Instructions

  • Roll out your cook dough in the shape of an egg and bake the cookie until a very light tan. Make sure you put it on a flat sheet pan or round stone Pizza Pan because when it is cooled you will be icing it.
    Ice the cookie generously. Starting at the top arrange pieces of your sliced fruit in rows until you come to the bottom. Have fun with it. Like making a pizza with fruit.

Edible Easter Egg Nests with Candy eggs

Ingredients

  • 1 Jar Marshmallow Cream or Fluff or bag of small marshmallows*
  • 4 Tbsp butter
  • 6 cups Rice Krispies
  • 1 tsp vanilla extract
  • Purple food coloring

Instructions

  • Add 4 to 5 drops of food coloring to Marshmallow cream mix well.
  • Add to Rice Krispies mix well. Spray a large Muffin Tin that holds 6 muffins.
  • Take the rice Krispie Mix and form a half a small nest in the muffin tin. In the center of the nest add green frosting in a tube use just about a teaspoon or two.
  • Take out of freezer and add Colored candy eggs maybe four.

Notes

*If you are using marshmallows:
Alternate method:
4 Tbsp Butter, melted
Add 1 bag of mini marshmallows
once melted, remove from heat and add the vanilla, 1/2 tsp salt, and food coloring.  Then stir in the rice cereal until well coated and then continue as directed above.
Chef Kathryn and Chef Terry with the Old English Show

The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.

Shepherd’s Pie – Chef Kathryn’s Version

Ingredients

  • 8-10 Large Golden potatoes peeled and cubed
  • 1 cup sour cream
  • 2 Tbsp Butter
  • 1 egg yolk
  • 1 tsp Pepper
  • 1 lb. Ground Beef 80 to 90% Fat free
  • 1 tsp salt
  • ¼ cup tomato paste
  • 16 oz can diced tomatoes with juice
  • 1 cup shredded carrots
  • 1 medium onion chopped fine
  • ½ cup frozen Peas
  • 2 Tbsp Fresh Parsley chopped
  • 1 jar Beef Gravy

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.

Chef Terry Young’s Honey Coin Carrots

Ingredients

  • 5 carrots sliced into ¼ rounds
  • ¼ cup butter melted
  • 2 Tbsp Honey

Instructions

  • Add water to cover the carrots – we microwaved them for 5 minutes. Then take out add carrots add melted butter and honey serve as a side dish.

Chef Kathryn Americano Greek Salad and her own dressing

Ingredients

  • 1/2 tsp. dried oregano
  • 3 cups romaine lettuce -pre-washed and torn into bite size pieces
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup sweet onion cut into thin slivers
  • 1/2 cup black olives -pitted
  • 1/4 cup feta cheese crumbles

Dressing

  • ¼ cup lemon olive oil
  • ¼ cup fig balsamic vinegar

Instructions

Salad

  • Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.

Dressing

  • Add to salad and serve.

Mini Pudding Dessert

Ingredients

  • Athens Phyllo Shells
  • Store made Pudding

Instructions

  • Put about a tablespoon of pudding into the shells and then added different toppings like sprinkles, chocolate syrup whatever you desire for a topping.

This time on “The Chef, You, and I,” Kathryn, and her friend Marty prepare some comfort food recipes. Watch as they prepare Ritz Cracker Casserole, Roasted Cauliflower, fruit salad, and Marty’s favorite brown butter chocolate chip cookies.

Ritz Cracker Chicken Casserole

Permission to use recipe by Marty Schultes
Course: Main Course
Cuisine: American

Ingredients

  • 1 Rotisserie Chicken
  • 2 cans 10 oz Cream Chicken Soup or One 20 Oz Can
  • 16 oz Sour Cream
  • 1/2 cup Silvered Almonds
  • 8 oz Sliced water chestnuts
  • 1 Stick of unsalted Butter
  • 2 sleeves Ritz Crackers Crushed

Instructions

  • Pre Heat oven to 375
  • Directions
  • Grease bottom of Casserole Dish
  • Cut up Rotisserie Chicken or Boil Chicken Breast with Celery and Onion until chicken is tender
  • Then Cut it up. In a bowl mix soup with sour cream add chopped water chestnuts
  • then add soup sour cream, cut up water chestnut’s and add Chicken and blend it all together. Add Mixture to the greased casserole dish. Crush Cracker and add to top of mixture then add melted butter to the top of the dish put in oven for about 35 to 40 minutes it will start bubbling then take it out and serve with Cauliflower.

Roasted Cauliflower

Marty Schultes Permission to use and she taught us how to make it on the show

Ingredients

  • 1 Large Head of Cauliflower
  • ½ cup of Mayonnaise
  • 1 16 oz package of provolone cheese slices
  • 8 oz container of shredded parmesan cheese
  • 1 10 oz Package of Mozzarella Cheese

Instructions

  • Take the Cauliflower and turn upside down Trim the Core but leave some it on so it will sit on the baking dish or flat pan Trim the leaves off Boil water and Then Place Cauliflower in Boiling water for about 5 to6 minutes. Carefully take out Cauliflower and put on a Prepared Baking sheet lined with Parchment Paper I Spray my Pan with Duck Fat Spray and then put the parchment down. Once the Cauliflower cools a little spread Mayonnaise on top of the Head of Cauliflower to cover it completely then sprinkle Parmesan Cheese Mozzarella cheese and then take the slices about four and cover the head completely.
  • Place in oven at 400 degrees till the top of the cauliflower is light Brown and bubbly from the Cheese. Take out of the oven and then wait a few minutes slice in long slices and serve.

Kathryn’s Fruit Salad

Ingredients

  • 2 Kiwi Sliced
  • 3 Tangerine Peel and taken apart
  • 2 apples Peel and chop in small pieces
  • 20 Red or Black seedless grapes cut in half
  • 1 Banana Sliced
  • 10 Strawberries Sliced
  • 1 pint Raspberries
  • 1 Mango cut into small pieces
  • ½ cup orange juice

Instructions

  • In a medium size bowl assemble all the cut-up fruit toss and add the orange juice to the fruit and toss
  • Refrigerate for at least ½ hour then put in serving dishes and top with Cool Whip