Sunday, June 17, 2018

Recipes from this morning's show :) Happy Father's Day to all you dads!


2 tablespoons butter
2 lbs. ground sirloin
1 tablespoon flour
½ cup of chopped green or red bell pepper
½ cup chopped onion
1 cup Ketchup
1 tablespoon A-1 Steak sauce
½ cup water
2 tablespoons brown sugar
2 teaspoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon each of salt, pepper, garlic powder and onion powder
¼ teaspoon crushed red pepper, optional
3 tablespoons tomato paste

Spray a skillet with cooking spray and add the butter.  Heat over medium high heat for 1 minute and add the ground sirloin, bell pepper and onion.  Stir often for 8 to 10 minutes until browned.  Add the flour and the remaining ingredients.  Simmer on low for about 30 minutes.  Serve on fresh-baked buns from your local grocery store’s deli.


2 Blocks (8-oounces each) cream cheese, softened
2 ½ cups cooked, shredded chicken
2 cups mozzarella cheese, shredded
2 tablespoons cayenne pepper
1 cup Ranch dressing
½ cup panko plain bread crumbs
2 tablespoons butter, melted
1 large bag of frozen waffle fries, cooked
1/3 cup dill pickle relish for garnish

Mix the first 5 ingredients well and spread into a greased 8x8 baking dish.  In a small bowl, mix the butter and breadcrumbs.  Sprinkle over the dip mixture.  Cover with foil and bake for 25 minutes at 375.  Remove the foil and bake 5 to 8 minutes more or until breadcrumbs are browned.  Top with relish if desired, and serve with crunchy waffle fries. 


1 (16-ounce) box spaghetti, cooked and drained
8-ounces of Zesty Italian dressing
¼ cup McCormick’s Salad Supreme seasoning
1 teaspoon each of salt and pepper
½ cup each of chopped bell pepper, green onion, squash, zucchini and tomatoes.
You can be creative and add any veggie you like J

Mix all ingredients together and refrigerate 6 hours or overnight.  Makes about 12 servings.

I know this sounds insane, but I promise, it works and it’s delicious! 
1 Pint of your favorite ice cream (I used Butter Pecan)
1 ½ cups self-rising flour
1 tablespoon sugar
2 very ripe bananas (optional) The bananas do make it more mosit

Mix all together with an electric mixer, pour into a greased loaf pan and bake at 350 for 45 minutes.  Let cool completely before cutting.  I like to wrap the bread in saran wrap overnight and serve it the next day.  You could even toast it and spread your favorite jam onto it.  Enjoy J

Sunday, June 10, 2018

Recipes from this morning's show...Jambalaya, my Beer Bread, and White Beans with "Red Stuff Relish!"



8 boneless pork chops, cubed
1 lb. pack smoked sausage (I use Hillshire Farm)
1 large bell pepper, chopped
2 medium onions, chopped
1 bunch green onions, chopped
2 T minced garlic (fresh is best)
2 cups uncooked rice
1 can cream of chicken soup
1/3 jar of the medium-sized picante’ sauce
1 T each of garlic powder, onion powder, salt and pepper
2 T Cajun seasoning or to taste

Slice the sausage and sauté’ in a large ovenproof pot with a tight-fitting lid until browned.  Remove sausage with a slotted spoon, reserving as much grease in the pot as possible, and set aside. (This dish is best in a cast-iron Dutch oven or heavy-duty pan with a lid)  In a SEPARATE skillet, sauté’ pork chops in about 1 T oil over medium-high heat just until pinkness is gone.  Remove pork from skillet and put with sausage to the side.  Now add all chopped veggies and garlic to the sausage grease.  Sauté’ over medium-high heat until the veggies become very dark, stirring often.  This process takes about 15 minutes.  Now place the soup and picante sauce in a 4-cup measuring cup then add enough water until you reach the 4-cup mark.  Add this mixture and all the seasonings to the veggies, and bring to a boil.  It’s important to taste at this point after you have added all the seasonings.  It’s best if it’s a little salty because the rice will absorb a lot of the salt.  Once water is boiling, reduce heat and stir in rice.  Turn the heat down to a simmer and when most of the water has evaporates and the rice starts to come to the top.  Place the lid on the pot and put into a 350 oven for 30 minutes.  Turn the burner as low as it will go, put the lid on and cook for 30 minutes.   After 30 minutes, carefully remove the pot from the oven, remove lid and stir well.  Serves 8-10


1 stick butter
3 cups Bisquick
½ cup sugar
1 can beer, room temperature

Place a stick of butter in a loaf pan, and put in a 350 oven for about 5 minutes or until melted.  Mix remaining ingredients.  Pour over melted butter, and do not stir.  Bake for 50-55 minutes.


16-ounce bag dried navy beans or ham beans
½ lb. smoked sausage, chopped
1 small bell pepper, chopped
1 small onion, chopped
2 T each of garlic powder, onion powder, salt and pepper

Rinse beans and throw out any bad ones.  Place in a large pot and cover with water; soak overnight.  The next day, rinse beans and drain well; set aside.  In a large pot, sauté’ the sausage, onion and bell pepper together until browned.  Add beans to this mixture and pour enough water in the pot just to cover beans.  Add seasonings, cover and cook on medium low for 1 ½ to 2 hours.  If you’d like the beans to be thicker, add 1 tablespoon cornstarch to ½ cup of water and stir into the beans.  Serve with “Red Stuff!”


2 large fresh tomatoes, chopped
2 jalapenos seeded and chopped
1 onion, chopped
3 T sugar
White vinegar

In a bowl, place tomatoes, jalapenos, onion and sugar; stir well.  Cover with vinegar and stir once more.  Place in fridge for at least 4 hours or overnight.  This is wonderful over beans!

Sunday, May 20, 2018

Recipes from this morning's show :)


This is truly a 1-pot wonder!  You don’t even have to cook the pasta beforehand!

1 (16-ounce) package rigatoni or penne pasta (uncooked)
2 tablespoons olive oil
½ cup onion, chopped
2 tablespoons minced garlic
1-½ lbs. uncooked chicken tenders cut into bite-size pieces
2 (22-ounce) jars Alfredo sauce (I use Bertolli)
3 cups chicken broth
½ cup of your favorite red sauce
½ cup minced sun-dried tomatoes
2 cups fresh baby spinach
1 cup shredded mozzarella
Fresh chopped basil and Parmesan cheese for garnish

Preheat the oven to 375.  In a large ovenproof pot with a tight-fitting lid, sauté the onion in the olive oil for about 5 minutes.  Next add the chicken and sauté just a few minutes—only until no longer pink.  Add the minced garlic, Alfredo sauce, broth, red sauce, and sun-dried tomatoes.  Stir well and place the lid on the pot and bake at 375 for 40 minutes or until pasta is cooked.  Carefully remove from the oven and stir.   Add the spinach and cheese and stir well.   Bake an additional 7-10 minutes or until cheese melts.  Garnish with fresh chopped basil and Parmesan cheese.  Delicious!


1 head of iceberg lettuce, washed and drained well
1 (16-ounce) bag broccoli coleslaw mix)
1 (15-ounce) can garbanzo beans, rinsed and drained well
½ cup chopped red onion
 1 small bell pepper, chopped
1 cup mayo
½ cup creamy Italian dressing
1 cup parmesan cheese
Fresh basil

In a large bowl, layer the chopped lettuce, then the broccoli slaw, beans, onions, and bell pepper.  Mix the dressing and mayo together and spread over the salad mixture.  Top with Parmesan cheese and refrigerate at least 2 hours or overnight.  Sprinkle with fresh basil just before serving.
Everyone should make this cake…I promise you will be amazed at how delicious it is! 

1 box yellow cake mix
1 small box instant vanilla pudding
¾ water
¾ cup vegetable oil
¼ cup brown sugar
2 teaspoons ground cinnamon
4 large eggs
1 ¼ cup sugar
¾ cup Chardonnay (only use Chardonnay)
1 stick real butter

Preheat the oven to 350.  Beat the cake mix, pudding, water, oil, brown sugar, cinnamon, eggs, ¼ cup sugar and ½ cup of the wine for about 2 minutes.  Pour into a well-greased Bundt pan.  Bake for 1 hour.

In a small pan, melt the butter and add the remaining ¼ cup wine and 1 cup sugar.  Cook over medium heat, stirring often until the sugar dissolves.  As soon as you remove the cake from the oven, carefully pour the butter mixture evenly over the cake.  Let it cool for 1 hour then transfer the cake to a cake platter.

Sunday, May 13, 2018

My pork tacos with sweet and spicy slaw, Mexican Quinoa and Sopapilla Bars :)



1 Lb. pulled pork from your favorite BBQ restaurant
Corn Tortillas
BBQ sauce


Bag of slaw (you can find it by the bagged salad)
5 ounces plain Greek yogurt
2 tablespoons mayo
1 teaspoon each of onion powder, garlic powder and Mexican seasoning
1 tablespoon honey
1 tablespoon sugar
1 clove garlic, chopped
2 tablespoons fresh cilantro
1 tablespoon chopped, fresh jalapeno pepper
Juice from half of a lime

Place the slaw in a large bowl and set aside.  Mix the remaining ingredients and pour over the slaw.  Stir well and refrigerate at least 4 hours or overnight.

Place the warm pork in a warm corn tortilla.  Top with slaw and BBQ sauce, and add fresh chopped cilantro and avocado.  Delicious!


I have never cared for Quinoa until I made this…it’s delicious!

2 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, chopped
1 cup vegetable broth
1 can black beans, rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup frozen corn kernels
½ teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Juice of 1 lime
Chopped avocado and fresh chopped cilantro (optional)

Heat the oil in a large skillet and add the onion and jalapeno.  Sauté for 5-7 minutes.  Add garlic and sauté for 1 minute.  Next stir in remaining ingredients except the avocado and cilantro.  Stir well and bring to a boil.  Turn the heat down to low, cover and simmer for about 30 minutes.   Stir well before serving and top with fresh cilantro and avocado if desired.


2 cans refrigerated crescent rolls
2 packages cream cheese, room temperature
1 ½ cups sugar
1 teaspoon vanilla
½ cup butter, melted
1 tablespoon cinnamon

Unroll 1 can of dough and press into the bottom of an ungreased 13x9x2-baking dish.  In a medium bowl, beat cream cheese, vanilla and 1 cup sugar.  Spread over the dough.  Unroll the second can of dough and place over the cream cheese mixture.  Pour melted butter evenly over dough.  Mix the remaining ½ cup sugar and cinnamon together and sprinkle evenly over butter.  Bake at 350 for 30 minutes.  Cool about 30 minutes then place in the fridge for about an hour before cutting into bars.

Sunday, May 6, 2018

This is pure comfort food! Enjoy! :)



2 lbs. ground sirloin
2/3 cups breadcrumbs
2 teaspoons yellow mustard
4 dashes Worcestershire sauce
1 teaspoon each of sugar, salt, pepper, garlic powder and onion powder
2 tablespoons each of butter and olive oil for cooking the meatballs.

Combine first 4 ingredients and seasonings and form into small meatballs.  Place the olive oil and butter in a skillet and brown 6 to 8 meatballs at a time on each side.  This will only take about a minute per side.  Be careful not to have the skillet too hot.  Once all meatballs are browned on each side, place them on a platter to the side.


2 cloves garlic, minced
½ cup chopped onion
32 ounces beef broth
2 tablespoons brown sugar
4 dashes Worcestershire sauce
1 tablespoon Ketchup
2 teaspoons Kitchen Bouquet
3 tablespoons of cornstarch dissolved in 3 tablespoons water
Salt & pepper to taste

Add onions to the pan, adding a little more olive oil, if needed.  Sauté’ for 5 to 7 minutes and add the garlic.  Sauté’ the garlic for 1 minute.  Add the remaining 5 ingredients and bring to a slow boil.  Add the cornstarch/water mixture and salt and pepper, stirring well.  Add the meatballs to the sauce cover and simmer 45 minutes, stirring them every 10 minutes.  Makes 18-20 meatballs.


2 (1-pound) bags frozen cauliflower
4 tablespoons whipped cream cheese
2 tablespoons butter
Salt and pepper to taste
½ cup sharp cheddar, shredded
Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 


8 ears of fresh corn, shucked, cleaned and cut off the cob or 1lb. bag frozen corn
½ stick butter
4 tablespoons sugar
Salt and pepper to taste
½ cup half and half

In a large skillet, over medium-high heat, melt butter and add corn stirring often for about 8 minutes.  Add remaining ingredients and simmer for about 10 minutes.  I like to use my hand blender and mash a little of the corn right in the skillet.  If you don’t have a hand blender, you can scoop half of the corn mixture into a blender then place it back in the pot.


1 (16-ounce) bag frozen green peas
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1 tablespoon chicken broth
Salt and pepper to taste

Heat oil and butter in a large skillet.  Stir in onion and cook for 5 minutes.  Add the garlic and cook for 1 minute.  Add peas, broth and salt and pepper.  Cover and cook about 15 minutes or until peas are tender.