Sunday, March 26, 2017

Recipes from this morning's show :)

CHICKEN SPAGHETTI
PIZZA DIP
ROASTED BRUSSELS SPROUTS
CHERRY CHEESECAKE


CHICKEN SPAGHETTI

2 cups cooked chicken, chopped or shredded
1 lb. Velveeta, cubed
! can Original Rotel
1 lb.  Spaghetti pasta, cooked and drained (even better if cooked in chicken broth)
1 stick butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped
1 bell pepper, chopped
Salt and pepper to taste

Melt the butter in a large pot and sauté the onions and pepper.  Add Rotel, soups, chicken, cheese and seasonings.  Add pasta and stir well just until cheese is melted.  Pour into a 13x9x2-baking dish, cover with foil and bake 25 minutes at 350.

Pepperoni Pizza Dip

8 ounces cream cheese, softened
½ cup sour cream
¼ t. Italian seasoning
¼ t. garlic powder
¼ t. ground red pepper
¾ cup pizza sauce
½ cup chopped pepperoni
¼ cup green onion
1 cup shredded mozzarella cheese
Beat first five ingredients with electric mixer until well blended.  Spread in lightly greased 9-inch pie plate.  Spoon sauce over top and sprinkle with pepperoni and green onions; bake at 350 for 10 minutes.  Sprinkle with cheese and bake 10 more minutes.  Serve with tortilla chips or pita chips.

ROASTED BRUSSELS SPROUTS

1 lb. Brussels sprouts, washed and cut in half
½ cup Olive oil
1 tablespoon sugar
Salt & Pepper to taste
½ cup Balsamic glaze

Toss the Brussels sprouts with olive oil, sugar, salt, pepper and balsamic glaze in a large bowl.  Pour into a large pan and bake at 400 for 25-35 minutes.

CHERRY CHEESECAKE
8 ounces cream cheese, room temperature
1 cup powdered sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
1 can cherry pie filling
1 9” Graham cracker crust

Beat together cream cheese and sugar until smooth.  Fold in the vanilla and Cool Whip.  Spoon the filling into the prepared graham cracker pie crust and spread the cherry filling on top.  Place in the fridge overnight or at least 3 hours.



Sunday, March 12, 2017

Recipes from this morning's show :) Corn Dip, Shrimp Cocktail, Artichoke Dip, Shrimp and Corn Chowder and Garlic Cheese Bread..Enjoy!

SHRIMP & CORN CHOWDER
SHRIMP COCKTAIL
DELICIOUS CORN DIP
GARLIC-CHEESE BREAD

SHRIMP & CORN CHOWDER

1 stick of real butter
1 green bell pepper, chopped
1 onion, chopped
½ cup green onions, chopped
2 stalks celery, chopped
½ cup fresh parsley, chopped
3 cloves garlic, minced
1 to 1 ½ cups chicken stock
1 teaspoon each of salt, pepper, garlic powder, onion powder & Cajun seasoning
4 regular size cans Pet milk (evaporated milk)
2 cans creamed corn
2 cans regular corn (drain one can, but not the other)
4 cans cream of potato soup
1 cap full of liquid crab boil seasoning
½ teaspoon cayenne pepper, if desired
2 lbs. shrimp, peeled, rinsed and patted dry

Melt the butter in a large soup pot and add the next 5 ingredients.  Sauté’ for about 10 minutes on medium heat, and stir often.  Add the garlic and stir well.   Add all remaining ingredients, and stir well.  Cover and simmer on low for 1 hour.  At this point, you may want to taste it to see if you ‘d like to add a little more of the seasonings.  Make sure it doesn’t boil, as the milk will scald.  Next add the shrimp and simmer another 20 to 30 minutes or until shrimp are cooked through.

DELICIOUS CORN DIP

3 (11-ounce) cans Mexicorn, drained
2 cans chopped green chilies
1 small can chopped jalapenos, drained
½ cup green onions, chopped
1 cup mayo
1 cup sour cream
½ teaspoon garlic powder
1 teaspoon each salt and pepper
1 (16-ounce) bag sharp cheddar cheese, shredded

Mix all ingredients together and refrigerate at least 2 hours.  This can also be baked.  Pour into an ovenproof dish and bake at 350 for 25 minutes.  It’s delicious and hard to stop eating JEnjoy!

SHRIMP COCKTAIL
16 to 20 jumbo shrimp with shells on (this is about  1lb.)
1 (3-ounce) box Zatarain’s extra spicy crab boil in a bag
1 large lemon, quartered
4 tablespoons salt
2 tablespoons vinegar
1 cup zesty cocktail sauce
2 heaping teaspoons prepared horseradish
Parsley and lemon for garnish

In a large pot, place 4 quarts of water, crab boil bag, salt, lemon (squeeze juice of quartered lemon pieces into the water and throw the quarters in the water) and vinegar.  Bring to a boil then reduce heat to medium and let simmer for about 15 minutes.  This will really give the water a great flavor for the shrimp.  Meanwhile, mix the cocktail sauce and horseradish together and place in the fridge.  Next, place the shrimp into the boiling water and boil for exactly one minute.  Remove from heat, and cover the pot with a tight-fitting lid for 10 minutes.  Pour water and shrimp from the pot into a large colander.  Drain well and discard crab boil bag and lemon.   Once they cool down enough to touch, carefully peel each shrimp.  At this point you are ready to assemble.  I prefer my shrimp chilled so I place them in the fridge for a little while or leave overnight.  Take 3 martini or wine glasses; place a few tablespoons of sauce into each glass and place parsley on top of sauce for garnish.  Assemble shrimp around the rim of the glass and place a lemon wedge on the glass for garnish.   This recipe yields about 6 – 8 shrimp per person, so I can get 3 servings out of this recipe.

GARLIC CHEESE BREAD

8 ounces sharp cheddar cheese, shredded
¾ cup mayo
1 teaspoon garlic powder
1 loaf French bread, cut into 1” slices

Combine cheese, mayo and garlic powder then spread onto sliced French bread.  Place on a baking sheet and bake at 350 for 18 minutes or until topping is melted and bubbly.







Sunday, February 26, 2017

Recipes from this morning's show :)

HOMEMADE CREAM OF TOMATO SOUP
FANTASTIC EGG SALAD
GRILLED CHEESE ROLLUPS
PEANUT BUTTER BROWNIE BITES

HOMEMADE CREAM OF TOMATO SOUP
3 tablespoons butter
½ cup finely chopped onion
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 cup chicken broth
1 cup evaporated milk
2 tablespoons brown sugar
Salt and pepper to taste
In a large pot, melt butter and sauté onions over medium high heat for about 3 to 4 minutes or until softened.  Add the garlic and sauté’ for 1 minute more.  Turn the heat down to very low and add remaining ingredients.  Cover and let simmer for at least 30 minutes.  Sprinkle with fresh or dried basil if desired and top with sour cream.  Great with grilled cheese sandwiches J

FANTASTIC EGG SALAD
8 eggs, boiled, peeled and chopped
1 T sour cream
2 T mayo
1 t. sugar
1 t. vinegar
1 t. yellow mustard
1 t. Tony Chachere’s seasoning
½ t. paprika
¼ cup green onions, chopped (optional)
½ cup sweet pickles, chopped
Dash of hot sauce
Salt and pepper to taste
Place eggs in a large saucepan and bring to a boil.  As soon as the water comes to a boil, place a tight-fitting lid on the pot and turn off the burner.  After 12 minutes run cold water over eggs, peel and chop.  Mix remaining ingredients with the eggs and refrigerate for at least an hour.

GRILLED CHEESE ROLLUPS
8 slices fresh white bread, crusts removed
4 Velveeta cheese slices
Mayo
5 tablespoons butter
Flatten each piece of bread gently with a rolling pin.  Spread about ½ teaspoon mayo on each piece of bread and place half of a slice of cheese in the middle of the bread.  Roll them up and place them seam-side down in a skillet with melted butter.  Cook over medium heat, rolling them over to brown them on all sides.  Serve immediately.

PEANUT BUTTER BROWNIE BITES
24 mini peanut butter cups
½ tube refrigerated chocolate chip cookie dough
1 (18.3-oounces brownie mix)

Line a 24-count mini muffin tin with mini cupcake liners.  Make the brownie batter according to directions.  Take 1 teaspoon of the cookie dough, form into a ball and press into each muffin tin.  Press a peanut butter cup into each piece of cookie dough.  Now place a tablespoon of brownie batter on top of each peanut butter cup.  Bake for 18 minutes at 350.  Remove from the oven and let them cool for about 30 minutes.  Very carefully remove each from the muffin tin.  I find that taking a plastic butter knife and running around the edges helps to get them out. 

Sunday, February 19, 2017

Recipes from this morning's show..Turkey-stuffed Bell Peppers, Garden Salad with Homemade Thousand Island, Artichoke Dip and Sweetened Parsnips :)

STUFFED BELL PEPPERS
4 large bell peppers
1-½ lbs. ground sirloin or ground turkey
½ cup onion, chopped
1 small can tomato paste
1 tablespoon each of Worcestershire sauce and ketchup
1 teaspoon each of salt, pepper, garlic powder and onion powder
2 tablespoons brown sugar
1 pouch Success Rice, cooked
½ cup water
½ cup breadcrumbs
1 cup sharp cheddar cheese, shredded
Slice bell peppers in half long ways and rinse and remove seeds.  Make sure you pat them dry then drizzle just a little olive oil on one side of each pepper.  Place on a baking sheet and bake at 400 for 10 minutes.  Remove from oven and set aside.   While the peppers are roasting in the oven, brown beef and onion together and then drain.  Place beef and onion back into the pan then add all remaining ingredients.  Stir well and let it simmer on low for 8-10 minutes.   Stuff each pepper generously with beef mixture then add sauce mixture and bread crumb topping and bake at 350 for 30 minutes.  Makes 8 stuffed halves.
SAUCE & BREADCRUMB TOPPING:
1 small can tomato sauce
Yellow mustard
Brown sugar
Spoon a heaping tablespoon of tomato sauce over each pepper.   Next squirt just a few little dots of yellow mustard over the sauce.  Lastly, sprinkle just about ½ teaspoon brown sugar over mustard and sauce.  Top with breadcrumb/butter mixture and bake as directed above.
BREADCRUMB MIXTURE:
2 tablespoons butter
½ cup breadcrumbs
In a small saucepan, melt butter then add breadcrumbs and stir with a fork until mixed well.

SIMPLE ARTICHOKE DIP
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup mayo
1 cup Parmesan cheese, shredded
1 teaspoon each of salt, pepper and garlic powder
Mix together well and place in a small ovenproof dish.  Bake at 375 for 25 minutes.  Let cool for 10 minutes before serving.  Serve with your favorite crackers or pita chips.

HOMEMADE THOUSAND ISLAND DRESSING
½ cup mayo
2 tablespoons ketchup
2 tablespoons sweet pickle relish (I use Wickles)
1 tablespoon grated onion
1 small clove garlic, minced
1 teaspoon vinegar
1/8 teaspoon salt and pepper
2 dashes hot sauce
Place all ingredients in a jar with a tight fitting lid and stir and shake it until all ingredients are mixed well.  Refrigerate for 4 hours or overnight.  This makes enough for 4 salads.  It’s also great on hamburgers!





SWEETENED PARSNIPS
2 pounds parsnips, peeled and cubed
1 teaspoon each salt, pepper, honey and sugar
1 to 2 tablespoons butter
Parsley for garnish
Place the cleaned parsnips into a pan of water.  Bring to a boil, and once boiling, turn down the heat to medium and cook for 7-10 minutes or until parsnips are tender but not mushy.  Drain well and add seasonings and butter.  Garnish with parsley.  Stir well, and serve immediately.