Orange Glazed Arugula Salad

The Chef, You and I Show with Kathryn Raaker and Fr. Andrew Umberg. On this show, they prepare some of Father Umberg’s favorite recipes. The first is Brussels sprouts with bell peppers and steak with hoisin sauce. Next, we prepare fried rice with shrimp. Lastly, we make an arugula salad with orange glaze dressing. 

Father Andrew’s Fried Rice with Fresh Shrimp

Ingredients

  • 1 ½ lbs. Fresh shrimp Peeled and Deveined
  • 3 cups cooked rice
  • ½ large yellow onion finely chopped
  • ½ cup Peanutor cooking oil
  • 2 Tbsp Butter
  • 2 cups Frozen Peas and Carrots cooked for 2 to 3 minutes in the microwave.
  • 2 large eggs beaten
  • 1 large Zucchini cubed

Father Andrew’s Orange Glazed Arugula Salad

Ingredients

  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup raisins
  • 1 large Naval orange zested and sliced
  • 2 packets of Stevia
  • 3 Tbsp Olive Oil
  • 4 Tbsp Balsamic Vinegar
  • 1 10 oz Package Arugula
  • 4 oz Goat Cheese Crumbled

Instructions

  • Assemble walnuts, orange zest. Heat oil, add the orange zest or splinters until it bubbles, then remove from heat. Add Balsamic Vinegar to the mixture. Pour into a bowl to cool. Put the mixture into the refrigerator until ready to serve on the Arugula.
  • Add Arugula to Bowl, Then Add one package of Stevia to the Balsamic and Oil Mixture. Fluff the
  • Arugula in the Bowl, then Spoon on Dressing, add Raisins and Nuts, Toss, then top with arugula and
  • Decorate with Orange slices. Serve 4 Servings.

Father Andrew’s Steak with Brussel Sprouts Red Peppers

Ingredients

  • 8 to 10 oz -Bag Fresh Brussel Sprouts
  • 5 Tbsp Hoisin Sauce
  • 2 Small Steaks sliced thin
  • 1 Large Red Bell Pepper sliced into strips, and then cut in half
  • 1 ½ medium Zucchinis cubed
  • ½ large onion finely chopped
  • 2 Tbsp Butter
  • ½ cup Peanut oil
  • ¼ tsp salt

Instructions

  • Prep: Slice nob off the Brussels sprouts, then cut quarters. Grill steaks and slice thin.
  • In a Wok, heat oil and butter. When the butter is melted, add finely chopped onions -sweat the onions. Next, add the Brussel Sprouts and then Red Pepper. Once the Brussels sprouts are tender, stir in steak pieces, add Hoisin Sauce, and reduce the heat to a simmer. Serve on rice or with Fried Rice with shrimp and vegetables.
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. Today’s menu is Healthy Blooming Onions, Roasted Brussel Sprouts, Shredded Pork BBQ, Arugula Date Salad, and Desserts. All combine 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.
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 exciting 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 deviled eggs and 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 prepares some Valentine's Day food.

For Valentine’s Day this year, I am making my B & B Chicken, Red Velvet Cupcakes, and some special Valentine’s Day cocktails. 

Year’s ago, when we were on holiday, we went cross-country skiing with a group of friends. Unfortunately, I fell and broke my arm, but it was my day to cook, and I wouldn’t let a broken arm stop me from cooking. That day I created my B & B Chicken, which I now make every year. So join me as I prepare a Valentine’s Day favorite along with some simple desserts and beverages. I want to thank my fabulous sponsors whose products I used to make this wonderful Valentine’s Day meal, Cornhusker Kitchen’s Duck Fat Spray and Beehealthy Honey

Red Velvet Cupcakes

Ingredients

  • 1 Red Velvet Cake Mix
  • 3 Eggs
  • 1 1/4 cup water
  • 1/2 cup avocado oil

Instructions

  • Preheat oven to 350F and line 2 muffin pans with cupcake papers. Fill using a 1/4th cup scoop. Bake for 14-19 min. Frost with cool whip or a *honey cream cheese frosting.

Notes

*Honey Cream Cheese Frosting
½ cup unsalted butter, room temperature
8 oz cream cheese, room temperature
¼ cup honey
½ tsp vanilla
Be sure your butter and cream cheese is at room temperature before mixing (Do NOT use whipped cream cheese)
Using a stand mixer with the wire beater (if you don't have a stand mixer, you can use a hand mixer, just make sure it is fluffy before adding honey), whip the butter and cream cheese until fluffy. Be sure to scrape down the sides of the bowl. Next add honey. Mix again until fluffy. Lastly, add pure vanilla extract and mix until incorporated.

 

Chef Kathryn’s B&B Chicken

Ingredients

Poach Chicken

  • 3 chicken breasts
  • 2 cups Chicken Broth
  • 4 cups water

Sauce

  • 1 cup B & B (Brandy and Benedictine)
  • 1 1/2 cups sour cream
  • 6 miniature peppers cleaned and cut into strips or diced
  • 5.25 oz Diced Pimientos approx. 3/4th of a 7 oz jar
  • 2 cans - Cream of Chicken Soup (10.75 oz cans)
  • 2 cans Cream of Mushroom Soup (10.75 oz cans)
  • 15 button mushrooms sliced or chopped
  • 2 Tbsp butter
  • 10 oz bag frozen sweet peas 15 oz can of sweet peas, drained.
  • 1 Tbsp lemon pepper
  • 16-20 oz Half and Half
  • 6 Pepperidge Farms Pastry Puffs Shells baked as directed on package

Instructions

Poach Chicken

  • Bring the Stock and water to a boil and reduce to simmer. Add chicken to liquid and cover for 15 min. Remove from liquid and cut into cubes or shred.
  • Remove breasts and cool to room temp.

Puff Pastry

  • Pre heat oven to 425° F and Bake pastry shells on a cookie sheet on the middle rack bake for 18 to 25 minutes until light brown.

Sauce

  • Chop chicken breasts into bite size pieces.
  • Slice or dice cleaned peppers and set aside
  • In a medium low heat, melt butter in a large skillet and sauté the sliced mushrooms until lightly brown. Note: do not crowd the mushrooms or they will not brown.
  • Next add the chicken, sour cream, cream of mushroom soup, cream of chicken soup, lemon pepper seasoning, miniature peppers, diced Pimiento and B&B. Blend all ingredients together then slowly add half & half to the mixture.
  • Cook chicken mixture for about 35 to 40 minutes on low heat, stirring frequently.
  • Serve on the pastry shells.

 

Chef Kathryn’s Strawberry Feta Salad

Ingredients

Dressing ingrediants

  • ½ cup Canola or Avocado oil
  • ½ cup Raspberry Vinegar
  • ½ cup Brown Sugar
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Bee healthy Honey

Salad ingredients

  • 2 cups salad greens I used romaine torn into bite sized pieces
  • 1 Pint strawberries quartered
  • ½ cup silvered almonds
  • salt and pepper
  • Feta Cheese crumbled

Instructions

Salad Assembly

  • Combine greens, strawberries, and Almonds

Dressing

  • In a small bowl or jar combine oil, brown sugar, vinegar, honey, and Dijon mustard.
  • Taste and adjust to your preference, add freshly ground black pepper. Combine dressing with salad and add crumbled Feta cheese on the top of Salad. Add salt as needed. Remember that Feta is naturally salty.

 

Valentine's Day Beverages

Ingredients

  • Raspberry Fizz
  • 4 Raspberries
  • 2 Scoops Raspberry Sherbert about 1/4 cup
  • Sparkling White Grape Juice
  • Cranberry Gingerale
  • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.
  • Valentine's Day Punch
  • 2 cups Cranberry or Pomegranate Juice
  • 2 cups Sparkling White Grape Juice
  • 2 cups Gingerale
  • 1 pint ice cream such as Cherry Cordial, Vanilla, etc.
  • Strawberries and raspberries

Raspberry Fizz

    Valentine's Day Punch

      Instructions

      Raspberry Fizz

      • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.

      Valentine's Day Punch

      • Mix juices and ginerale in a punch bowl. Add scoops of the ice cream. Stir mixture. Add berries to serving glasses and top with the punch.

      Chef Kathryn-Soup cooking show-web

      Kathryn prepares two interesting soups and a Classic Italian Bruschetta in this show. But first, Kathryn makes her “piece of resistance” in her orange chocolate bark. Chef Kathryn teaches you simple, easy-to-prepare favorites. First is her Creamy Leek Potato Soup, and next is her Creamy Tomato and Basil Soup. These yummy winter soups will delight the whole family. 

      Orange Coconut Chocolate Bark

      Ingredients

      • 20 oz dark chocolate chips
      • 1/2 cup slivered almonds toasted
      • 4 Tbsp navel orange zest
      • 1/4 cup unsweetened shredded coconut

      Instructions

      • Line a baking sheet with parchment paper; set aside.
      • Melt chocolate chips in a double boiler or use electric candy melter or bowl and melt in a microwave at 20% power for 30-second intervals, stirring after each interval, until chocolate is completely melted.
      • Pour the melted chocolate onto the lined baking sheet, 1/2-inch-thick Sprinkle the almonds, orange zest and coconut over the top. Refrigerate until set, about 60 minutes.
        Navel orange Bark-sheet-web
      • Break the chocolate into small pieces. Store in an airtight container in a cool, dry place for up to a week Makes 4 to 8 servings.

      Classic Italian Bruschett

      Recipe from Town House Pita Crackers

      Ingredients

      • 1 ½ cups Chopped and seeded tomatoes
      • 1 tsp lemon Juice
      • 3 Tbsp Finely Shredded Parmesan Cheese
      • ½ tsp onion powder or minced onion 1/2 tsp garlic in original recipe
      • 2 Tbsp sliced green Onion
      • ¼ tsp Pepper- I used 1 teaspoon of Kathryn lemon and Pepper seasoning
      • 1 Tbsp Olive oil
      • 1 Tbsp Fresh Basil chopped
      • Pita Crackers Sea Salt

      Instructions

      • In Medium Bowl combine Tomato, cheese onion, Olive Oil, Fresh Basil, Lemon juice, (Garlic) I used Onion powder. I used my Lemon and Peper seasoning or Pepper. Serve with Town House Pita Sea Salt

       

      Chef Kathryn’s Cream of Leek and Potato Soup

      Ingredients

      • 2 Tbsp butter or margarine
      • 4 chopped Leeks – both green Part and tops
      • 3 Potatoes Peeled and Chopped
      • 1 medium onion chopped (1/2 cup)
      • 1 tsp Lemon and Pepper seasoning
      • 1/2 tsp salt
      • 1 / 4 tsp pepper
      • 24 oz sodium free or reduced sodium chicken broth
      • 1 cup water
      • 10 oz Half and Half or Heavy cream

      Instructions

      • Chop up all vegetables and add to chicken broth in a large pot till vegetables are tender about 10 minutes. Then add in baches out in blender or food processor and blend until liquid put into a large pot and add all spices to mixture. Then heat on low flame add the cream until well blended. Serve with Crusty bread or crackers.

       

      Chef Kathryn Garlic-Free Tomato Soup

      Course: Main Course, Soup
      Cuisine: Comfort Foods

      Ingredients

      • 1 Tbsp olive oil
      • 2 Tbsp butter
      • 1 yellow onion chopped
      • 1 28-ounce can Chopped
      • 4 cups Chicken Broth- no sodium
      • Heavy Cream or Half and Half
      • 1 tsp Lemon Pepper
      • Salt and pepper to taste
      • 1 Tbsp Fresh Basil chopped
      • ¼ tsp oregano

      Instructions

      • In a large pot or saucepan, heat the oil and butter over medium heat. Add onion and sauté for 4 minutes or until translucent. Stir in tomatoes and broth. Bring to a boil over high heat. Reduce heat to low and simmer for 8 to 9 minutes. Remove from heat. Using blender, puree soup until in batches, then return to pot. Return to heat and stir in cream. Season with salt and pepper to taste. Serve hot, with a drizzle of cream swirled.

      The Chef, You, and I with Kathryn Raaker

      The Chef, You and I Show with Kathryn Raaker watch her as she prepares some interesting dishes that include honey provided by Bee Healthy Honey Farms, Inc. Kathryn’s first recipe was Pork Loins with her new Garlic-Free Honey Barbeque. Next, she prepared Spicy Ground Beef Rice Bowls, adding honey to the meat. Next, she made Asian Salad with Dressing made with Honey. These recipes were all straightforward and Healthy. Thanks to our sponsors, 360 pans, Corn Huskers Gourmet Duck Fat Spray, and our newest sponsor, Bee Healthy Honey Farms, Inc.

      Kathryn’s Garlic-free BBQ Sauce

      Ingredients

      • 4 ½ cups organic ketchup
      • 3/4 cup honey
      • 1/2 cup light brown sugar (Add 1/4 more if you prefer your sauce sweeter
      • 3/4 cup apple cider vinegar
      • 2 cups water
      • 2 tsp ground pepper fresh
      • 1 ½ Tbsp onion powder
      • 2 Tbsp lemon juice
      • 1 1/2 tsp Lemon Pepper

      Instructions

      • Mix all together and store it in a tight-fitting glass container.

      Notes

      I double the recipe if I am making a number of dishes.

       

      Sweet and Spicy Ground Beef Rice Bowls

      Ingredients

      • 2 lbs Organic Ground Beef
      • 2 Tbsp fresh ginger grated
      • 1 small onion finely chopped
      • 1 tsp crushed red pepper
      • ½ cup honey
      • 1 Tbsp Soy sauce
      • 1 Tbsp Tamarin
      • 1 tsp sea salt or more to taste
      • ½ tsp fresh ground black pepper
      • 4 cups basmati rice cooked (kept warm)
      • 1 small English cucumber sliced in rounds
      • 4 radishes thinly sliced
      • 2 green onions white and light green parts, thinly sliced
      • ½ cup water
      • ½ tsp Lemon and Pepper See the recipe below

       

      Kathryn’s Asian Salad Dressing

      Provided by Sunkist Oranges

      Ingredients

      Dressing

      • ¼ cup rice wine vinegar
      • 1 Tbsp sesame oil
      • 2 Tbsp low-sodium soy sauce
      • 2 Tbsp Olive oil
      • 1 tsp freshly grated ginger
      • minced onion
      • Salt and pepper to taste

      Salad

      • 2 cups napa cabbage cored and thinly sliced
      • 1 cup purple cabbage cored and thinly sliced
      • 1 cup carrots shredded
      • 2 green onions thinly sliced
      • 1 avocado pitted, peeled and sliced
      • 4 mandarins peeled and segmented
      • 2 Tbsp cilantro chopped
      • ¼ cup slivered or sliced almonds

      Instructions

      Dressing

      • Prepare the dressing: In a small bowl, whisk together the dressing ingredients.

      Salad

      • Prepare the salad: Combine cabbage, carrots, green onions, avocado and chicken in a large bowl. Toss well to combine, then add the mandarins, cilantro and almonds.
        Kathryn combines the ingredients for her Asian Salad
      • Pour the dressing over the salad just before serving, and sprinkle with sesame seeds. Makes 2 to 3 servings. ds, for garnish (optional)

       

       

      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