Kathryn Raaker and her Guest, Jamya prepare some kid-friendly recipes. Kathryn and Jamya prepare a wonderfully moist chocolate cake with white homemade icing with miniature chocolate chips. Jayma also prepared her favorite chicken quesadillas. Kathryn shared her homemade salsa to top it off.

Jamya Chocolate Chip Cake & Cream Cheese Icing

Course: Dessert



  • 1 box Betty Crocker Chocolate Fudge Super Moist Cake
  • 3 Eggs
  • 1/2 cup Oil
  • 1/4 cup water


  • 8 oz cream cheese room temperature
  • 4 oz Cool Whip
  • 1 cup Confectioners Sugar
  • 1 cup miniature Chocolate Chips


  • Bake in 13x9 pan for 30 to 35 minutes or until a tooth pick inserted comes out clean – Let cool for at least 45 minutes then spread with cream cheese frosting and serve.
  • Soften 8 oz of cream cheese in a bowl then add cool whip and confectionary sugar and mix medium speed until blended well and fluffy then ice a cool cake. Sprinkle Chocolate Chips over entire cake.
  • Mix on medium speed or beat vigorously by hand 2 minutes pour into greased Pan


Course: Appetizer, Side Dish
Cuisine: Mexican


  • 1 14.5 oz can Petite Diced Tomatoes & Green Chilies
  • 2 tablespoons Jalapeno Peppers chopped
  • 1/2 yellow onion chopped fine
  • 3 Tbsp Lime Juice
  • 1/2 cup Cilantro Fresh, chopped
  • Salt & Pepper to taste


  • Add all ingredients to a small mixing bowl stir and refrigerate for at least 15 minutes or more. Make the night before for better flavor Serve with Quesadillas

Jamya Chicken Quesadillas

Course: Main Dish
Cuisine: Mexican


  • 2 cups Cooked Chicken Chopped (Rotisserie or baked)
  • 4 Soft Taco’s
  • 8 oz bag Mexican Blended Cheese
  • 1 cup sour cream
  • 3 Tomatoes Chopped fine
  • 1 can Jalapeno chopped
  • 1 jar Salsa (Kathryn’s Homemade Salsa Recipe)


  • Warm the Soft Taco’s – in frying pan or Quesadilla Maker Put soft taco’s in pan or Quesadilla Maker Place Cheese on top of taco and add chopped chicken Heat until cheese is melted and serve with salsa, sour cream and guacamole.

In this episode of The Chef, You and I, Kathryn and her guest, Christine Simolke prepare some Italian dishes. They also discuss Christine’s new book, Children of Italy.

Peppers Siciliano from Patsy's Restaurant NYC

Course: Side Dish
Cuisine: Italian


  • 1/4 cup olive oil plus 2 Tbsp. for drizzling
  • 4 cloves garlic optional
  • 4 roasted red bell peppers sliced
  • 1 Tbsp chopped anchovies with oil
  • 2 Tbsp capers rinsed and drained
  • 18 kalamata olives chopped
  • 2 Tbsp Chopped basil or 1/2 tsp. dried
  • Pinch dried Oregano
  • 1/3 cup vegetable or chicken broth
  • 1/4 cup dry white wine
  • Salt and Pepper to taste
  • 1/4 cup seasoned bread crumbs
  • Loaf of Italian bread sliced and toasted


  • Preheat broiler. Heat olive oil in a large ovenproof skillet over medium heat. Add garlic, if using, sauté, add peppers, sauté for 2 minutes. Add anchovies, capers, olives, basil, oregano, broth & wine. Stir until blended & cook 3-4 minutes. Add salt & pepper. Place spoonful of mixture on toasted Italian bread. Sprinkle each with breadcrumbs & drizzle with olive oil. Broil on low for 2-3 minutes, until topping is golden.

Antipasto Salad - Vegetarian

Course: Side Dish
Cuisine: Italian
Servings: 4 servings



  • 1 large head Romaine lettuce chopped
  • 2 roma tomatoes seeded and chopped
  • 1 16 oz jar jar pepperoncini or friggitello pickled peppers
  • 16 black olives or kalamata olives
  • 1 English cucumber peeled & chopped
  • 4 oz mozzarella or provolone cheese cubed
  • Fresh basil and parsley chopped
  • 1 15 oz can can chick peas drained, Garbanzo


  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp garlic salt
  • 1/4 tsp Black Pepper


  • Mix salad Ingredients in a large bowl. Combine dressing ingredients in a pint Mason jar, shake to combine. Pour over salad and toss.

Pasta Bean Soup (Pasta e Fagioli)

Course: Main Dish
Cuisine: Italian


  • 4 Tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion chopped
  • 4 cloves Minced Garlic optional
  • 4 stalks celery chopped
  • 2 15 oz cans Cannellini beans or pinto beans
  • 1 28 oz can crushed tomatoes
  • 4 cup vegetable or chicken broth + more
  • 1 1/4 cup Ditalini pasta
  • 1 tsp Basil dried or 2 Tbsp. chopped fresh
  • 1 tsp Oregano dried (optional)
  • 2 tsp parsley
  • salt & pepper to taste
  • Parmesan cheese grated


  • In olive oil, cook onion, garlic, celery over medium heat until lightly browned. Add beans, tomatoes & broth. Add seasonings (basil, oregano, parsley, garlic or regular salt, pepper. Cook for 30 minutes, bring to a boil & add pasta. Stir and check pasta at 8-10 minutes, may need slightly longer for your taste. Serve with grated Parmesan cheese.

Cooked Apples w/ Raisins & Pecans

Servings: 4 servings


  • 4 Apples (Honey Crisp Fuigi or Granny Smith
  • 1/4 cup Butter
  • 1/2 cup raisins
  • 1/4 cup chopped Pecans
  • 1/2 cup Brown Sugar


  • Core, peel and slice apples. In a large skillet, melt butter and brown sugar. Add apple slices. Sprinkle with raisins, pecans and brown sugar. Cook for several minutes.


  • Serve with a scoop of vanilla ice cream on top.

Lower calorie option:

  • Omit butter and brown sugar. Spray skillet with cooking spray to brown Apples. Substitute Splenda or other sugar substitute in place of brown sugar.