28Oct 2023

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.

Print Recipe

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

Print Recipe

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

Cook Time10

Total Time20

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

Print Recipe

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

Print Recipe

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

Print Recipe

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

Print Recipe

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.

06Jun 2023

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!

Print Recipe

Stuffed Campari Tomatoes Appetizer

Ingredients

1¼ 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.

Print Recipe

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

Print Recipe

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

Print Recipe

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.

Print Recipe

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.

14May 2023

Mother’s Day Cooking with Father Umberg

by kraaker

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.

Print Recipe

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.

Print Recipe

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

Print Recipe

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.

Print Recipe

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.

27Mar 2023

Easter Treats for Kids

by kraaker

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.

Candy Bunny Carrots in Crushed Oreo cookies

Print Recipe

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/)

Print Recipe

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.

Print Recipe

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.

Print Recipe

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.

06Nov 2022

Fall Subs and Pumpkin Treats

by kraaker

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.

Print Recipe

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.

Print Recipe

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.

Print Recipe

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

29Sep 2022

Polish Recipes & Italian Appetizer

by kraaker

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.

Print Recipe

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.

Print Recipe

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

Print Recipe

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.

Print Recipe

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

01Aug 2022

Summer Grilling 2022

by kraaker

Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.

My recipe for Garlic-free Lemon pepper is below.

I want to thank my sponsors, and if you are interested in their products, please click on their images.

Coffee and Molasses Marinated Pork Chop and Grilled Potatoes an Onios

Print Recipe

Coffee-Molasses Marinated Pork Chops

Permission to use Recipe Provided by Circle B Ranch and Marina Kitchen

Ingredients

3/4 cup strongly brewed coffee cooled
1/3 cup molasses
6-7 sprigs fresh thyme
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
2 Tbsp minced garlic fresh or jarred -Optional
1/2 tsp ground ginger
1/2 tea lemon pepper seasoning
1/2 tsp salt
4 Circle B Ranch pork chops 1 inch thick, bone-in

Instructions

Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.

Print Recipe

Blackberry Cobbler

Inspired by Marina’s Kitchen and Southern Living

Ingredients

2 cups fresh blackberries
1 ½ cup sugar
1 cup all-purpose flour
1 cup milk
2 tsp baking powder
1/2 tsp salt
1/2 cup butter melted
1/2 tsp ground cinnamon – optional
Whipped cream or Cool Whip or Vanilla Ice Cream

Instructions

Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!

Watermelon Salad with Pearl Mozzarella and Blueberries

Print Recipe

Kathryn’s Raaker’s Fresh Watermelon Salad

Ingredients

2 cups seedless Watermelon
2 cups fresh Mozzarella pearls I used BelGioioso
¼ cup Goat Cheese or Feta crumbled
¼ cup Fresh Basil green chopped
⅕ cup virgin Olive oil
1 to 2 Tbsp green onions thinly sliced
2 to 3 cups mixed baby greens
½ cup blueberries optional
1 Tbsp Balsamic vinegar Optional

Instructions

Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.

Kathryn's Cucumber and Cheese Appetizer-web

Print Recipe

Kathryn’s Cucumber Appetizer

Servings: 1

Ingredients

4 to 6 Persian or mini English Cucumbers cut in half lengthwise and clean seeds out
8 oz tub Whipped cream cheese you may also use one 8 oz blocks at room temperature
6 Sweet Cherry Tomatoes cut into small pieces.
1 tsp lemon pepper
6 green olives or capers minced (Optional)
1 Tbsp olive juice omit if using capers and use 1 tsp apple cider vinegar
3 Tbsp Fresh dill chopped

Instructions

Clean out seeds with a small spoon.
Combine all the ingrediens, except tomatoes, into a small bowl and whip together until smooth.
After combining mixture put into a small zip lock bag cut off one corner or use a piping bag and pipe into the cucumber boats.
Sprinkle with the diced tomatoes and some fresh dill sprigs. Refrigerate and serve as an appetizer or a snack.

Print Recipe

Summer Fruit Tart

Recipe from the Costco Connection – Author Jeanine Donofrio LoveofLemons .com

Ingredients

Pie Crust

6 oz Graham Craker Crumbs or 9 Graham Crackers
5 Tbsp coconut oil melted
1/3 cup brown sugar
½ tsp sea salt

Filling

2 8 oz cream cheese soften to room temp (You can microwave 30 to 40 seconds to soften)
⅔ cup powdered add another ⅓ cup if necessary
2 to 3 tsp Lemon Zest
1 large lemon juiced, you will need 2 Tbsp lemon juice
2 ripe Nectarines pitted and sliced
1 ½ cups Raspberries
¼ to ⅓ cup cashews raw and unsalted
1 tsp vanilla extract

Instructions

Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings

Print Recipe

Kathryn’s Garlic-Free Lemon Pepper

Ingredients

½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
1 tsp onion powder
2 ½ Tbsp Ground Black Pepper Fresh ground is best.
1 tsp Turmeric optional
1 tsp Coriander optional
1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)

Instructions

Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.

Freeze Those Lemons

Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.

01Jul 2022

Vegetarian Cooking

by kraaker ⋅ Leave a Comment

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.

Print Recipe

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.

Print Recipe

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.

Print Recipe

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.

Print Recipe

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.

17Mar 2022

Shepherd’s Pie

by crinderk ⋅ Leave a Comment

Chef Kathryn and Chef Terry with the Old English Show

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

Chef Kathryn's Old English Shepherd's Pie

Print Recipe

Shepherd’s Pie – Chef Kathryn’s Version

Ingredients

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

Instructions

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

Print Recipe

Chef Terry Young’s Honey Coin Carrots

Ingredients

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

Instructions

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

Print Recipe

Chef Kathryn Americano Greek Salad and her own dressing

Ingredients

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

Dressing

¼ cup lemon olive oil
¼ cup fig balsamic vinegar

Instructions

Salad

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

Dressing

Add to salad and serve.

Print Recipe

Mini Pudding Dessert

Ingredients

Athens Phyllo Shells
Store made Pudding

Instructions

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

01Mar 2022

Marty’s Favorites

by crinderk ⋅ Leave a Comment

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

Print Recipe

Ritz Cracker Chicken Casserole

Permission to use recipe by Marty Schultes

Course: Main Course

Cuisine: American

Ingredients

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

Instructions

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

Print Recipe

Roasted Cauliflower

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

Ingredients

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

Instructions

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

Print Recipe

Kathryn’s Fruit Salad

Ingredients

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

Instructions

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

1 2 3 … 5 Next »

Category Archives: Desserts

Halloween Treats for the Whole Family

Halloween Spider Bread Dip

Ingredients

Instructions

Notes

Spider Bites

Ingredients

Instructions

Notes

Deviled Ham and Eyeball Sandwich

Ingredients

Instructions

Notes

Frankenstein Pasta

Equipment

Ingredients

Instructions

Notes

Pumpkin Cheese Ball

Ingredients

Instructions

Notes

Witches Hats

Ingredients

Instructions

Notes

Stuffed Campari Tomatoes Appetizer

Ingredients

Instructions

Watermelon and Feta Cheese Bites

Ingredients

Instructions

Chef Kathryn’s Holiday Day Salad

Ingredients

Salad

Dressing

Instructions

Almond Encrusted Cod

Ingredients

Instructions

Strawberries and Cream Cake

Ingredients

Cake

Frosting

Instructions

Cake

Frosting

Shredded Pork BBQ

Ingredients

Instructions

Blooming Onions

Ingredients

Instructions

Fr Umberg’s Scorched Brussel Sprouts

Ingredients

Instructions

Arugula Salad with Fresh Dates

Ingredients

Salad

Balsamic Dressing

Instructions

Salad

Balsamic Dressing

Easter Pudding Treats

Ingredients

Instructions

Notes

Bunny Food or Bait- Fun Eatable Snack

Ingredients

Instructions

Easter Egg Fruit Pizza

Ingredients

Instructions

Edible Easter Egg Nests with Candy eggs

Ingredients

Instructions

Notes

Fall Subs and Pumpkin Treats

Homemade Pumpkin Pie Spice