Kris Brannock, a professional blogger, helps Kathryn prepare a Tomato and Mozzarella Salad.

Kathryn’s Tomato and Mozzarella Cheese Appetizer

Course: Appetizer
Servings: 4 servings


  • 3 large Plum (Roma) Tomatoes sliced
  • 8 ounces Fresh Mozzarella cheese sliced
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground pepper
  • 1/4 cup fresh Basil leaves finely chopped


  • Place tomato slices, alternating with mozzarella slices, on a large serving platter. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.
    Tomato and Mozzarella appetizer

Kathryn wraps up the show by serving a dinner she prepared for the ladies.

Kathryn is joined by Dr. Jan Bruns, also part of “Knitting on the Rocks” group. Together the two prepare Two Bean Hummus.

Kathryn’s Two Bean Hummus

Course: Appetizer
Servings: 4 people


  • 1 15.5 ounce can Kidney Beans
  • 1 15.5 ounce can Black Beans
  • 1 Lemon Juiced
  • 2 cloves garlic
  • 1/2 cup tahini paste (stir before measuring)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/8 tsp ground black pepper
  • 1/2 tsp sea salt
  • pinch Red Chile Flakes


  • Drain and rinse beans and put into the a Food Processor. Add the lemon juice, garlic, tahini paste, Red Chile Flakes and salt and pepper. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.
    Two Bean Humus

In this segment, Kathryn and Jilda Vargas-Adams from the “Knitting on the Rocks” Knitting Club, make Margie’s Swiss Cheese dip and talk about working with Cerebral Palsey kids and also, supporting  “Crisis Relief Over Seas” or “CROS”. Please visit the CROS website at

Kathryn's Swiss Cheese Dip

Ingredients; 16 oz. Package of Swiss Cheese (Block) shredded finely 1 cup of Hellmann’s Mayonnaise ¼ of onion- chopped 20 (approx) drops of Tabasco Sauce Directions: Shred Swiss cheese very fine (consistency of shredded coconut) into a bowl then add chopped onion and Hellman’s Mayonnaise mix well then add 20 drops of Tabasco Sauce and blend together. Refrigerate for at least an hour and serve with Breadsticks, crackers or raw vegetables.
Course: Appetizer


  • 16 oz Block Swiss Cheese finely shredded*
  • 1 cup mayonnaise (Hellmann's or Best Mayonaise only )
  • 1/4 onion finely chopped
  • 20 drops Tabasco Sauce Approx


  • Shred Swiss cheese very fine (consistency of shredded coconut) into a bowl. Add chopped onion and Hellman’s or Best Mayonnaise mix well. Next add Tabasco Sauce and blend together. Refrigerate for at least an hour and serve with Bread sticks, crackers or raw vegetables. Refrigerate for at least an hour before serving.
    Swiss Cheese Dip


Keep in mind that packaged shredded cheese may have ingredients to keep it from clumping, so use a grater or food processor to shred cheese for recipes.

Kathryn Raaker and Marty Schultes are visited by the Ladies from the “Knitting on the Rocks” Knitting Club, and they are Diana Erdmann,
Jilda Vargas-Adams, Jan Bruns and Kris Brannoock. The Ladies assist Kathryn & Marty in preparing a feast, which they will enjoy. They are supporting a Special Cause, “Crisis Relief Over Seas” or “CROS”. Please visit the CROS website at

In this segment, Marty and Diana make Cesar Salad Pickups.

Recipe will be added soon.


Kathryn Raaker begins these segments by introducing products from CuchinoPro -Bubble Waffle Maker, Pizzelle Maker, Flatbread Maker. To purchase the products, visit their website at

Making Pizzelle’s

CuchinoPro Pizzelleses

Servings: 60 Pizzelles


  • 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)


  • 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.

Next we make waffles with the CuchinoPro Bubble Waffle Maker

Cuchino Pro Waffles

3 egg yokes 1/2 Cup of Milk 1 Tablespoon vanilla extract 6 Tablespoon unsalted butter, melted ¾ cup of sugar 1 ¼ cups of cake flour 1 ½ Teaspoon baking powder Pinch freshly grated nutmeg 1/8 Teaspoon salt 6 egg Whites
Servings: 5 Waffles


  • 3 Egg yokes
  • 1/2 cup Milk
  • 1 Tbsp vanilla extract
  • 6 Tbsp Unsalted Butter melted
  • 3/4 cup Granulated Sugar
  • 1 1/4 cups Cake flour
  • 1 1/2 tsp Baking Powder
  • Pinch nutmeg freshly grated
  • 1/8 tsp Salt


Main Ingredients

  • In a bowl, whisk together egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl sift together the flour, baking powder, nutmeg and salt. Whisk into the egg yolk mixture until well mixed with no lumps remaining.

Egg Whites

  • Beat egg whites to medium peaks. Add 1/3 of the egg whites into the batter and gently stir until lightened. Gently fold in the remaining egg whites in 2 additions.

Waffle Maker

  • Pre-heat the Bubble maker and pour the batter evenly over the bottom plate. Some people use a soup ladle to do this. Use a temperature Silicon or wood utensil to spread the batter evenly over the bottom plate. Bake for 3 to 5 minutes until the waffle turns golden brown.