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
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.
Kathryn Raaker and Marie A. Dunaway

Kathryn enjoyed another show cooking with her friend and chef, Maria Dunaway. 

Boiled Peanuts – Filipino Style.

Popular street food or snack on the go.
Recipe provided by Marie A. Dunaway
Course: Snack
Cuisine: Philippine

Ingredients

  • 2 lbs. raw Peanuts
  • 1/4 cup salt
  • Anise powder optional

Instructions

  • Wash raw peanuts well.
  • In a large stockpot, add raw peanuts and cover it with water and add salt and start boiling.
  • When the water in on a rolling boil, add the anise and continue to boil covered for 2 hours.
  • Turn off the heat after 2 hours but leave the peanuts to cool down with the salted water.
  • After 3-5 hours, drain the boiled peanuts.
  • Blot out extra moisture by lining wire basket or bowl with paper towels

Manila Clam Soup (Tinolang Halaan)

Recipe Provided by Marie A. Dunaway
Course: Main Course, Soup
Cuisine: Philippine

Ingredients

  • 1 lb. shell clams packaged no need to clean and brush off extra residue
  • 1 bunch fresh spinach or watercress washed and drained
  • 1 medium yellow onion sliced
  • 1 thumb ginger julienned
  • 3 cups water
  • Salt and freshly ground black pepper to taste

Instructions

  • Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
  • Add-in the spinach. Cover and cook for a minute more.
  • Sprinkle some salt and freshly ground pepper. Done.
  • Season with soy sauce or oyster sauce.
  • Serve over rice or noodles.

FILIPINO SHORTBREAD CANDIES

Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup powdered milk
  • 1 Tbsp pandan, vanilla, or almond extract

Instructions

  • Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
  • Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
  • Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
  • Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
  • Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.

CuchinoPro Pizzelleses

Servings: 60 Pizzelles

Ingredients

  • 6 large Eggs
  • 2 cups Granulated Sugar
  • 2 Sticks Unsalted Butter melted and cooled
  • 7 cups Flour
  • 4 Tbsp Baking Powder
  • 2 tsp vanilla extract
  • 1 tsp anise seeds (optional)

Instructions

  • Makes a HUGE batch Beat eggs and sugar, add cooled melted butter, vanilla and anise seed. Sift flour and baking powder and add to egg mixture. Batter will have dough like consistency. Heat pizzelle iron, place about 1 tablespoon of batter on grid just behind the center of the pattern. Bake until golden brown, about 30 to 40 second. Remove and cool on rack. Repeat with remaining batter.

Mini Elf Cookies

Prep Time30 mins
Cook Time9 mins
Total Time39 mins
Servings: 18 cookies
Author: Kathryn Raaker

Ingredients

  • 1 1/4 cups All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup Butter softened
  • 3/4 cup Canola oil
  • 1/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar packed
  • 1 large Egg
  • 1 tsp vanilla extract
  • 1/2 cup Semi-Sweet Chocolate Morsels
  • 1/2 cup dried cherries chopped

Instructions

  • Preheat oven to 350° F. COMBINE: flour, baking soda and salt in small bowl. BEAT: butter, oil, granulated sugar, brown sugar in large mixer bowl until creamy. Add egg and vanilla, beat well. Gradually mix in flour mixture. Stir in morsels and cherries. Drop by rounded tbsp onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Kathryn Raaker and her granddaughter, Chef Cassie, make two more kid-friend recipes. First they make Chocolate Chip Cookies from the Better Home & Gardens, New Junior Cookbook and last they make a rainbow fruit pizza.

Mini Elf Cookies

Prep Time30 mins
Cook Time9 mins
Total Time39 mins
Servings: 18 cookies
Author: Kathryn Raaker

Ingredients

  • 1 1/4 cups All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup Butter softened
  • 3/4 cup Canola oil
  • 1/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar packed
  • 1 large Egg
  • 1 tsp vanilla extract
  • 1/2 cup Semi-Sweet Chocolate Morsels
  • 1/2 cup dried cherries chopped

Instructions

  • Preheat oven to 350° F. COMBINE: flour, baking soda and salt in small bowl. BEAT: butter, oil, granulated sugar, brown sugar in large mixer bowl until creamy. Add egg and vanilla, beat well. Gradually mix in flour mixture. Stir in morsels and cherries. Drop by rounded tbsp onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Kathryn's Rainbow Fruit Pizza

6 large fresh strawberries 4 ounces canned mandarin oranges 2 kiwis -sliced
Course: Dessert

Ingredients

  • 1 package Pillsbury Crescent Dough Sheet (Alt: 1 10 in flour Tortilla)
  • 8 ounces Light Cool whip
  • 6 large fresh strawberries 6 large fresh strawberries 6 large fresh strawberries
  • 4 ounces canned mandarin oranges drained
  • 2 kiwis Peeled and sliced
  • 1/3 cup Fresh blueberries
  • 1/3 cup Fresh blackberries
  • 35 Green Grapes Cut in half

Instructions

  • Preheat oven to 375° F. On a lightly greased baking sheet, gently roll out the Crescent Seamless Dough Sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking. Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature. * While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half cross-wise to form half moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside. Spread the Cool Whip over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a “stripe” of oranges, then kiwis, then blueberries, ending with the blackberries as the lower-most stripe. Serve immediately or refrigerate for up to a few hours. Slice and serve.

Notes

*We used a flour tortilla that we toasted in the oven for 2-3 min until lightly browned. We also left it in the circular shape.