Chef Kathryn Raaker prepares a 2024 Valentine's Day dinner complete with her famous Strawberry Jello Cake.

Welcome to “The Chef, You, and I” – a culinary journey where chef Kathryn Raaker invites you into her kitchen to explore the artistry of cooking. Join us as we embark on a flavorful adventure filled with tantalizing aromas, mouthwatering dishes, and expert tips to elevate your culinary skills.

In today’s episode, Chef Raaker treats us to a feast for the senses, starting with her succulent Shrimp Linguine, a dish that perfectly balances the delicate flavors of fresh seafood with the pasta. As she prepares each ingredient with precision and care, viewers are invited to follow along, learning invaluable techniques that will transform their home cooking experience.

Chef Kathryn's Shrimp Linguine

Ingredients

  • 1 Pound Linguine noodles -White
  • 4 Tbsp unsalted Butter
  • 3 Tbsp Olive Oil
  • 1 Pound large Shrimp I used cooked frozen shrimp, which is deveined. Remove tails.
  • ½-¾ cup fresh Parsley Chopped fine
  • 1-2 Lemons zested
  • Crushed Red Pepper Flakes This is optional
  • ¼-⅓ cup Fresh Lemon juice
  • ½-¾ cup Grated Parmesan cheese Fresh is best
  • 1/3 cup Fresh Basil chopped
  • ½ cup White wine

Instructions

  • Bring a large pot of water to a boil, add a little bit of oil and salt to the boiling water, and cook Linguine according to package instructions. Add the butter and olive oil to an extra large skillet. Once the butter has melted, add the shrimp and sauté for about a minute. Then, turn it off. Remove from heat and add parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine everything. Season with Salt and Pepper. When the Pasta is cooked, drain the water and add the noodles to the sauté pan. Top with Fresh Parmesan Cheese and toss everything gently to combine.

Next on the menu are Chef Raaker’s legendary Crab Cakes – a culinary masterpiece that showcases the sweet, delicate flavor of lump crab meat, enhanced with a medley of herbs and spices. With her expert guidance, viewers discover the secret to crafting the perfect crab cake, achieving a golden brown crust that gives way to a tender, flavorful interior.

Old Bay Crab Cakes (Baked or Fried)

Ingredients

  • 8 oz Lump Crab Meat I used Jumbo Lump
  • 2 Tbsp Panko Ritz Cracker Crumbs are Better
  • 1 extra large Egg beaten
  • 2 tsp Old Bay Seasoning
  • 2 Tbsp Mayonnaise I used Light Hellman’s Mayonnaise
  • ½-1 tsp Worcestershire sauce

Instructions

  • Combine all ingredients except the Butter, and very carefully with a rubber spatula and fold ingredients together carefully making sure not to break up the pieces of lump crab. Form the mixture into 4 equally sized balls and place on a plate. Pre heat oven to 400 to 425 degrees for 10 to 13 minutes. (I do not fry them, I baked them in the oven.) Bake on Parchment paper lined baking sheet. Flipping them halfway until Golden Brown.
  • Serves 4

And every meal is complete with a delectable dessert, and Chef Kathryn delivers with her famous Strawberry Jello Cake. As she layers fluffy white cake with luscious strawberry gelatin and creamy frosting, viewers are treated to a symphony of sweetness that is as beautiful as it is irresistible.

Easy Strawberry Cake with Strawberry Jello

Recipe courtesy of thebestcakerecipes.com

Ingredients

  • 1 Box of White Cake Mix I Used White Cake Mix
  • 1 package of Strawberry Flavored Gelatin 3 ounces
  • ½ cup of 2% milk
  • ¾ cup of vegetable oil
  • 4 large eggs
  • 8 to 10 Large Fresh Strawberries I cut them in half and put them in my food processor to make 1 cup of fresh strawberry puree.

To Decorate the Cake

  • 2 cans White Frosting or make your own Frosting. Or make your own Frosting.
  • 12 Large Strawberry to Decorate around the Cake
  • 4 Small strawberries for the center of the cake+
  • Red Sprinkles for Decorating around the cake.

Instructions

  • Preheat the oven to 325 degrees!
  • Grease two 8’ or 9” inch (I used Heart shaped Pans for Valentines Day Dinner) pans and I used parchment paper that I traced and cut into the shapes I needed. I sprayed the Pans with my Corn Huskers Gourmet Duck Fat Spray or use any baking spray. Then take 8 large Fresh Strawberries and cut them in half and put them in a food processor and puree them! In a large bowl combine the cake mix, gelatin, milk, oil eggs and fresh strawberry puree. Beat on low speed until mixed, about a minute then beat on medium for 2 minutes. Divide your batter into the two pans and bake for 29 or 30 minutes, or I use a toothpick into the cake and if it comes out clean, I know the cake is done. Allow the cakes to cool for about 10 minutes on a wire rack so that they cool completely.
  • Decorating the Cake
  • I used the store-bought White Icing instead of making my own. After the cakes are cool, turn the cake pan over, and the cake should easily come out. Place one cake layer on the cake plate and take the parchment paper off (if you are using it. Spread the frosting on the first layer, then place the other layer on top of the frosting. Use the remaining frosting to frost the top and sides of the cake. I used 1 ½ cans of White Frosting, and I swirled, and then I used red sprinkles on top and sides of the cake. I decorated the cake with fresh strawberries all around it and decorated three or four in the middle of it. Serves 12 to 14.

Sponsors

Throughout the show, Chef Kathryn Raaker proudly showcases the products of her sponsors, Cornhusker Kitchen’s Duck Fat Spray and 360 Cookware, demonstrating how these premium ingredients and tools elevate her culinary creations to new heights.

So grab your apron and join us for an unforgettable culinary experience on “The Chef, You, and I” with Chef Kathryn Raaker. Whether you’re a passionate foodie or a curious beginner, there’s something here for everyone to savor and enjoy.

Join Kathryn as she prepares Halloween treats using her 360 cookware as well as her favorite cooking spray Cornhusker Kitchens. 

Halloween Treats for the Whole Family

This year, Kathryn revisits treats made in the past but also tries some new treats. Of course, Kathryn uses her 360 cookware as well as her favorite cooking spray, Duck Fat from Cornhusker Kitchens. 

Halloween Spider Bread Dip

16 frozen Rhodes Yeast dinner rolls, or any frozen Yeast Dinner Roll Dough 1 egg white 1 tbsp water 3 tbsp grated parmesan cheese 2 olive slices

Ingredients

  • 16 frozen Rhodes Yeast dinner rolls or any frozen Yeast Dinner Roll Dough
  • 1 egg white
  • 1 Tbsp water
  • 3 Tbsp grated parmesan cheese
  • 2 olive slices

Instructions

  • Place frozen rolls on the board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
  • Use two rolls to make a small ball for the spider's head. Use ten rolls to make a larger ball for the spider's body.
  • Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 to 12-inch ropes and four to 10-inch ropes.
  • Arrange balls and ropes on a lined cookie sheet into a spider shape.
  • Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
  • Whisk together egg white and water and brush all over the spider. Sprinkle legs with parmesan cheese if desired.
  • Bake spider for 28-30 minutes until quite brown. Cool completely.
  • Use a knife to make slits for the eyes and press an olive slice into each slit.
  • Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

Notes

Credit goes to recipe online by Autumn – Always Autumn- Updated 1-7-2022.
Ingredients

 

Spider Bites

Nutrition Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Dish, Side Dish, Snack
Cuisine: American

Ingredients

  • 4 oz pretzel sticks or twists
  • 4 piece Mini Babybel Original Cheese
  • 2 Tbsp mini chocolate chips

Instructions

  • Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick.
    Serve any extra ingredients on the side.

Notes

Recipe courtesy of Super Healthy kids

 

Deviled Ham and Eyeball Sandwich

Ingredients

  • 20 Slices white bread Arnold Brick or Sourdough bread
  • 2 cups cooked ham chopped about 8 oz.
  • 1/3 cup Mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp pickle relish
  • ½ tsp Worcestershire sauce (I left out)
  • 3 dashes hot sauce I omitted the hot sauce
  • Kosher salt
  • 10 pimento-stuffed green olives sliced in half
  • Ketchup for squirting

Instructions

  • Punch out the rounds from the bread using the 2 ½ round cookie cutter.
  • Layout the rounds on a cookie sheet and set aside.
  • Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.

Notes

Recipe courtesy of Jeff Mauro

 

Frankenstein Pasta

Nutrition Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g

Equipment

  • Nutrition
  • Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
  • Blender or Food Processor

Ingredients

  • 1 cup basil fresh
  • 2 cloves garlic (Optional we did not use)
  • 1/3 oz pinenuts dried
  • 1/3 cup Parmesan cheese grated
  • 1 dash salt
  • 1/3 cup olive oil
  • 16 oz whole wheat pasta shells
  • 3 medium cucumber
  • 4 oz mozzarella cheese
  • 1 cup black olives canned

Instructions

  • In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
  • Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
  • Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
  • Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.

Notes

Recipe courtesy of Super Healthy kids

 

Pumpkin Cheese Ball

Ingredients

  • 16 oz of room temperature Cream Cheese
  • 1 ½ cup of shredded Cheddar Cheese
  • 3 tablespoons of minced onion
  • 2 tablespoons of salsa
  • 2 teaspoons of ground cumin
  • And 1 teaspoon of minced jalapeno. For little kids omit the jalapeno pepper
  • 1 Green Bell Pepper stem

Instructions

  • With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids, omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours.
    Later, unwrap put the Green Bell Pepper stem in the middle of the ball, and serve with Black (or Blue) Nacho Tortilla Chips.

Notes

Recipe courtesy of Michelle Buffardi from the Cooking Channel

 

Witches Hats

Ingredients

  • 1 box Oreo Chocolate Cones 12 to a box
  • 1 pkg Chocolate Pizzelles (instead of spraying with Black Food Spray)
  • 1 Container Chocolate Frosting (or you can make a stiff frosting)
  • 1 Tube Orange Frosting
  • Candies such as M & M's, Reeses Pieces, etc used to fill cones

Instructions

  • To assemble the hats, first fill the hats with candy.
    Next spread frosting on the edge of the cones.
    Place the Pizzelle on top of the cone.
    Trim the hat with the orange frosting.

Notes

If you are unable to find the oreo cookie cones, or chocolate Pizzelles, you can use chocolate melts and brush it on the hats, or you can spray with Color Mist Food Spray.

 

Summer Holiday Foods

In this episode of “The Chef, You and I Show,” Kathryn Raaker prepares some of her favorite summer holiday recipes. First, Chef Kathryn prepares two appetizers, Stuffed Campari Tomatoes, and Watermelon & Feta Cheese Bites. Next, Chef Kathryn prepares a refreshing Mixed Berry Salad with Sweet Vinaigrette. For the main course, she makes an Almond Encrusted Cod made with Corn Huskers Duck Fat Roasted Almonds and Corn Huskers Gourmet Duck Fat Spray. Lastly, Kathryn makes a yummy summer dessert, Strawberry Cream Cake. All this comes together for a wonderful meal for Memorial Day, the Fourth of July, or any summer holiday!

Stuffed Campari Tomatoes Appetizer

Ingredients

  • cups crumbled goat cheese or cream cheese.
  • 1 tsp of onion powder
  • 1 Tbsp honey
  • 2 tsp minced fresh thyme.
  • ¼ Tbsp freshly ground black
  • 8 Campari Tomatoes -leave stems on
  • Keep additional sprigs of Thyme for the Garnish

Instructions

  • Mix goat cheese, onion powder honey, minced thyme, and ¼ tsp in a food processor. salt, process until smooth. Season with freshly ground pepper.
  • 8 Slice off and reserve tops of toma­toes; using a small spoon, scoop out seeds from centers. Transfer, cut side down, to a paper towel; let drain.
  • If desired, transfer the goat cheese mixture to a pastry bag fitted with to pastry bag fitted with the mixture (about 1 tsp. to 2 tsp.) into the bottom of each tomato. Transfer to serving platter. Top each tomato with the corresponding reserved top. Garnish with additional thyme sprigs. Cover and chill until ready to serve.

Watermelon and Feta Cheese Bites

Ingredients

  • 1 small Watermelon
  • 16 oz Feta Cheese
  • 1/4 cup Lemon Juice
  • Extra Virgin Olive Oil
  • 12 basil leaves
  • 12 Toothpicks

Instructions

  • Cut 12 (l") cubes from one small watermelon. Cut feta into 12 cubes. Using a toothpick thread 1 basil leaf, 1 block of feta, Lemon juice, and watermelon cubes.
  • Transfer to a plate. Drizzle with extra-virgin olive oil; sprinkle with salt. Serves 12

Chef Kathryn’s Holiday Day Salad

Ingredients

Salad

  • ¾ cup Blueberries
  • 10 to 15 strawberries sliced
  • 1 head Leaf Lettuce You can also use mixed lettuce
  • 1-2 apples diced
  • 2 cups watermelon cuble
  • ½ cup Feta Cheese Crumbles

Dressing

  • ½ cup extra-virgin olive oil
  • 3 Tbsp vinegar balsamic vinegar, red wine vinegar, white wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup or honey
  • ¼ tsp fine sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Tear apart the leaf lettuce. Combine with fruit, berries, and feta. Chill. In a small jar, mix the dressing ingredients. Put on the lid and shake. Just before serving, pour dressing over salads. Enjoy

Almond Encrusted Cod

Ingredients

  • 1 lb cod 4 fillets Cut up into cubes
  • ½ cup Corn Huskers Duck Fat Roasted Almonds
  • 1/2 cup panko breadcrumbs unseasoned plain
  • 1/2 tsp kosher salt
  • fresh cracked pepper
  • 2 Tbsp Fresh lemon juice (Approx. the Juice of one lemon)
  • Corn Huskers Gourmet Duck Fat Spray
  • Fresh parsley for garnish
  • 1 Lemon cut into 4 slices for garnish

Instructions

  • Preheat the Oven to 400° F.
  • Spray a Baking sheet with Corn Huskers Gourmet Duck Fat Spray.
  • In a small food processor, pulse the almonds and the panko together.
  • Add the Kosher salt, Fresh Cracked Pepper.
  • Pat the fillets dry and place them in the Sprayed baking dish.
  • Then top with breadcrumb mixture and squeeze the juice of the lemon on top of the fish.
  • Spray with Gourmet Duck Fat Spray and roast for 15 to 18 minutes then take out of the oven put on the Serving Plate and garnish with English Parsley and add Lemon slices.

 

Strawberries and Cream Cake

Ingredients

Cake

  • 1 French Vanilla Cake Mix
  • 3 eggs
  • ½ cup oil a neutral oil like Avocado oil
  • 2 tsp strawberry preserves

Frosting

  • 12 oz ream Cheese softened at room temperature.
  • 1 ½ cups confectionery sugar
  • 2 tsp vanilla extract
  • 2 cups heavy cream or half and half
  • 1 lbs strawberries trimmed.

Instructions

Cake

  • Heat oven to 350° F.
    Coat 2 (9") round cake pans with cooking spray. Prepare cake mix according to pack­age directions with eggs, oil, and 1 cup water. Stir in strawberry preserves. Divide between pans.
    Bake until a toothpick inserted in the center comes out clean, about 20 min.
    Cool 10 min. Transfer from pans to rack; cool.

Frosting

  • On medium speed, beat cream cheese, sugar and vanilla until smooth. On low, beat in ½ cup cream. Gradually beat in remaining cream. On medium-high, beat until stiff.
  • Trim cake layers slightly if domed. Reserve 1 whole strawberry; slice the remaining strawberries. Place l cake layer on serving plate. Spread with 1 1 /3 cups cream mixture. Top with remaining cake layer. Spread top and side with remaining cream mixture. Chill until set, 1 hr. Press some of sliced strawberries onto side of cake along bottom edge. Arrange remain­ing sliced strawberries in flower pat­tern on top of cake; place reserved whole strawberry in center.

 

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 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.

 

Polish and Italian foods

In this installment of The Chef You and I, Kathryn Raaker prepares Polish Dishes from her family from years ago. In addition, Kathryn makes an excellent Roasted Grapes and Olive Bruschetta with Goat cheese. Watch as Kathryn makes her Grandmother Bochenek’s Polish Potato Salad, a classic Polish Beet soup, and finishes the meal with a Plum Polish Cake.

Polish Plum Cake

Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe

Ingredients

Cake

  • 2 1/3 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 ½ cups sugar
  • 1/2 cup 4 ounces unsalted butter, room temperature
  • 1 cup milk
  • 2 large eggs room temperature
  • 10 small to medium fresh plums I used Purple small Plums halved pitted

Streusel Topping

  • 1/4 cup sugar
  • 1 tsp ground Cinnamon
  • 3 Tbsp cold unsalted butter cut into pieces
  • ½ cup crushed walnuts or almonds

Instructions

Cake

  • Lightly coat a 13 x 9-inch baking dish with cooking spray. I used Cornhuskers Gourmet Duck Fat Spray.
  • In a large bowl, combine the flour, baking powder, salt, and 1 to ½ cup of sugar
  • Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.

Streusel Topping:

  • Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form. Sprinkle it over the plums. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.
  • After it cools Sprinkle Confectionary Sugar on the whole cake and cut into squares.

Roasted Green Grapes and Olive Bruschetta

Recipe provided by Costco Farm to Table

Ingredients

  • 2 cups Seedless Green Grapes stems removed
  • 1 cup I Green Olives -pitted
  • 1 cup of Black Olives – Pitted
  • 1/2 tsp kosher salt
  • 1 Teaspoon 1/2 tsp fresh thyme leaves
  • ½ cup olive oil divided – ¼ for each part of the recipe
  • 1/3 cup of fresh basil leaves roughly chopped
  • 10.5 oz soft goat cheese
  • 10 slices baguette lightly toasted

Instructions

  • Preheat oven to 400° F.
  • Combine and stir grapes, olives, salt, thyme and1/4 cup olive oil in a medium baking dish. Roast 35 to 45 minutes, until grapes have softened and wrinkled.
  • While grapes are roasting, combine basil and remaining olive oil in a blender. Blend 1 to 2 minutes until almost smooth.
  • To assemble the bruschetta, spread about 1 Tbsp goat cheese onto each toast Top with 1 to 2 Tbsp of the grape-olive mixture. Drizzle bruschetta with basil oil and serve. Makes 16 servings

Easy Polish Beet Soup (Barszcz Czysty Czerwony)

Ingredients

  • 4 whole beets about 1 pound, (or 2 cups sliced canned or jarred beets)
  • 4 cups stock chicken, beef, mushroom, or vegetable
  • 1 shallot chopped fine
  • 2 tablespoons fresh lemon juice or 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • Salt to taste
  • Black pepper to taste

Instructions

  • In a medium pot, bring beef or vegetable stock to a boil. Add the cut beets, shallot lemon juice, sugar, salt, and pepper. Simmer 8 minutes.

Polish Potato Salad

Ingredients

  • 2-3 White Potatoes skins scrubbed, boiled in jackets
  • 2 ribs of Celery
  • 2 Tbsp Sweet pickle relish
  • 1/2 Sweet Onion
  • 2 Sour Apples
  • 1 can 15 oz Sweet Peas drained
  • 3 hardboiled Eggs peeled
  • 1/4 cup Mayonnaise Replace part or all of the Mayonnaise with Sour Cream or Plain Yogurt (more, if desired)
  • 1/2 lb diced Ham
  • 1-2 tablespoons fresh chopped Dill
  • Salt and Pepper to taste

Instructions

  • Peel and dice the potatoes in 1/4 inch cubes.
  • Dice all other vegetables (except peas) to about the same size as the peas, smaller than the potatoes.
  • Mix all together.
  • Garnish with another hardboiled egg

In this episode of The Chef, You and I Show, Kathryn prepares some Fall appetizers. Kathryn would like to welcome one of her newest sponsors, GrillLIIGHT as well as Cornhuskers Gourmet Duck Fat Spray. Her first recipe is a Fall Charcuterie Board courtesy of the Washington Apple Commission, Apple Harvest Charcuterie Board. Next, she prepares a yummy Chicken Cranberry Salad and Fresh fruit Grape Salad. Finally, Kathryn prepares Grilled Onion and Swiss Flatbread. 

Apple Harvest Charcuterie Board with Pumpkin Yogurt Dip

Recipe Courtesy from The Washington Apple Commission – from Costco Magazine

Ingredients

Pumpkin Yogurt Dip

  • 1 cup plain yogurt
  • 1 cup canned pumpkin puree
  • 4 Tbsp maple syrup
  • 1 ½ tsp pumpkin pie spice

Board Ingredients

  • 2 Gala apple cored and sliced
  • 1 Honeycrisp apple cored and sliced
  • 7 oz salami sliced
  • 1 block white cheddar Cheese cut in cubes I used 4 slices of Swiss cheese
  • 1 cup dried cranberries
  • ½ cup crushed cashews
  • 2 Pkgs assortment of crackers

Costco’s Food to Table Cranberry Chicken Salad

Revised by Kathryn Raaker
Servings: 4 sandwiches

Ingredients

  • ¾ cup Miracle Whip Light
  • ½ tsp paprika
  • ¾ cup dried cranberries
  • ¾ cup celery chopped
  • 1 green onion Thinly sliced
  • ¼ cup pecans chopped (optional)
  • 3 Chicken Breasts Cooked and chopped

Instructions

  • In a medium bowl. mix together mayonnaise and paprika. Blend in dried cranberries. celery, green onion, and nuts. Add chopped and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Served on Croissant’s or Thin Bread

Grilled Onion and Swiss Flatbread

Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
Servings: 4 rounds

Ingredients

  • 2 sweet onions peeled and sliced into rounds
  • 2 flatbread 8-inch rounds, such as naan
  • 7 oz Swiss cheese 10 slices
  • 3 Tbsp honey
  • 1 Tbsp fresh thyme minced
  • 2 Tbsp chives minced

Instructions

  • Heat a grill to medium-high
  • Spray the onion slices with Cornhuskers Gourmet Duck Fat Spray. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
  • Brush both sides of the flatbread with Cornhuskers Gourmet Duck Fat Spray sprinkle with salt and pepper. Lay the flatbread on the grill, and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), add honey and thyme. Season lightly with salt and pepper.
  • Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
  • Drizzle with remaining sprinkle with chives and a pinch of salt. Slice and serve.

Notes

I sprayed Cornhuskers Gourmet Duck Fat Spray on the onions and used a piece of aluminum Foil on the grill, and sprayed it with Cornhuskers Gourmet Duck Fat Spray, also.

Kathryn’s Fall Fruit Salad

Ingredients

  • 2 cups Watermelon cut into cubes
  • 1 cup Blueberries fresh or frozen (defrosted)
  • 1 cup green grapes sliced
  • 2 kiwis chopped
  • 2 Avocados sliced
  • 1 Gala apple sliced
  • 1 Apple chopped
  • 1 nectarine chopped
  • ½ cup Pecans or Walnuts roughly chopped
  • ½ cup You favorite Vinaigrette Poppy seed or a similar light vinaigrette

Instructions

  • In a large bowl add all ingredients mix and serve with your favorite dressing.
South of the Border-Kathryn-Terry

I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.

Green Gazpacho Soup with Shrimp

Calories: 352kcal

Ingredients

  • Ingredients
  • 1 1/2 cups plain low-fat yogurt Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup poblano Chile Seeded and coarsely chopped
  • 1/2 cup green onions coarsely chopped
  • 2 cups Fresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 2 Tbsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Black Pepper
  • 4 large tomatillos About 1 lb. husks removed, rinsed and quartered
  • 1 lb medium shrimp peeled and deveined
  • 4 leaves Parsley for garnish

Instructions

  • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  • Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.

Chopped Caprese Salad

Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork

Ingredients

  • 10 ounces cherry or cherub tomatoes chopped in half
  • 8 ounces whole milk mozzarella cherry sized, chopped in halves or fourths
  • ¼ cup fresh basil
  • ½ cup balsamic vinegar
  • 2 Tbsp. honey
  • Salt and pepper to taste
  • 1 Tbsp. olive oil optional

Instructions

  • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.

Zucchini Brownies from Marina’s Kitchen

Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork

Ingredients

Brownie Ingredients

  • 1/2 cup light tasting olive oil {or canola oil}
  • 1/2 cup dark chocolate chips
  • 2 Tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup grated zucchini in a cheesecloth or tea towel ring out juice
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour

Glaze Ingredients

  • 1/4 cup butter
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup dark chocolate chips
  • 2 Tbsp milk
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
  • In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
  • Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
  • Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
  • While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
  • Remove from heat, then whisk in vanilla and powdered sugar.
  • Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.

Vegetarian Tomato Orzo Soup

Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup

Ingredients

  • 2 Tbsp olive oil
  • ¾ red onion finely diced
  • 2 green onions chopped finely
  • 2 celery stalks chopped
  • 1 cup orzo pasta cooked al dente
  • 6 cups Homemade vegetable Stock We used chicken stock
  • 1 Tomato Puree*
  • 2 Tbsp fresh basil
  • 2 Tbsp fresh parsley
  • 1 tsp salt
  • black pepper to taste
  • Romano Cheese Grated and used as a garnish

Instructions

  • In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.