Sunday, April 10, 2016

Recipes from this morning's show :)



½ medium onion, chopped
1 T. olive oil
2 gloves garlic, minced
1 lb. ground sirloin
1 (26-ounce) jar tomato & basil pasta sauce  (I use Bertolli)
¾ t. salt, divided
1 (16-ounce) box ziti
3 T. all-purpose flour
3 T. real butter
3 cups whole milk
1 cup grated Parmesan cheese
½ t. pepper
1 (8-ounce) package shredded mozzarella cheese

Cook pasta according to the directions; drain and pour pasta back into the pot in which it was cooked and set aside.  Meanwhile, sauté’ chopped onion in hot oil in a large skillet over medium high heat for 5 minutes.  Add garlic and sauté 1 minute.  Add beef to the onion and garlic mixture, stirring often, until the beef is browned.   Drain beef and stir in sauce and salt and set aside.    In another small skillet, melt butter and whisk in the flour until smooth, thick and bubbly.  This will take just a few minutes.  Make sure your heat isn’t too high and whisk in the milk then and Parmesan cheese and the remaining salt and pepper to the flour mixture.   Pour this sauce over the ziti and stir until it’s evenly coated.    Transfer the pasta mix to a lightly greased 13x9 pan.  Top evenly with the beef and sauce mixture and sprinkle evenly with mozzarella cheese.  Bake at 350 for 20-25 minutes or until cheese is melted.   Let it rest for 10 minutes before serving.

7 frozen yeast rolls (I use Rhodes or Kroger brand)
3 tablespoons butter, melted
Course-ground salt
2 tablespoon fresh rosemary, chopped
1 teaspoon garlic salt

Spray an iron skillet with Pam, and place yeast rolls 2 inches apart in the skillet.  Spray a piece of saran wrap or Press-n-Seal with Pam and cover rolls.  Let them rise for 3 hours.  Brush gently with most of the butter and sprinkle next 3 ingredients over the rolls.  Bake at 350 for 15 to 20 minutes.  Remove from oven and brush them with a little more butter.


1 (14-ounce) can cookie butter (you can find this on the peanut butter aisle)
1 (14-ounce) can sweetened condensed milk
3 eggs
1 teaspoon cinnamon
1 package Better Crocker Sugar Cookie Mix
¾ cup real butter, melted

Preheat the oven to 350.  Mix together the first 4 ingredients for about 2 minutes with a hand mixer or whisk.  Pour into a greased 13x9-baking dish.  Next sprinkle the dry cookie mix evenly over the cookie batter the drizzle with the melted butter.  Bake for 35 minutes.  Let them cool completely before serving.

Sunday, April 3, 2016

recipes from today's show :) Enjoy!


On the show,  I topped these with mashed cauliflower but if you prefer mashed potatoes on top, I included that recipe, too J

1- ½ lbs. lean ground beef
1 small onion, chopped
2 tablespoons flour
1 can tomato paste
1 can beef consommé’
½ cup red wine or beef broth
1 cup frozen peas and carrots, thawed
1 tablespoon each of brown sugar and white sugar
1 tablespoon each of salt, pepper, garlic powder, onion powder, Tony Chachere’s and Worcestershire sauce

Prepare the recipe for mashed potatoes or mashed cauliflower below and set aside.  In a skillet, brown ground beef and onion.  Don’t drain beef unless you use a really fatty beef.  I recommend ground sirloin.  Add the flour and stir well.  Add the tomato paste, peas and carrots, consommé’ and wine.  Now add all seasonings, stirring well.  I recommend tasting the beef mixture to see if you would like to add more seasonings.  Let simmer on very low for about 30 minutes.  I like to use individual oval baking dishes for these pies.  You may also use a 13x9 pan.  Spray the baking dishes or your 13x9 pan and spread mixture on the bottom.  Top the beef mixture with the potatoes to cover all of the beef.  Sprinkle a little extra cheese on top of potatoes if desired and bake at 350 for 30 minutes.  The egg will make the potatoes puff up beautifully J  I like to broil the tops of the potatoes for just 1 to 2 minutes at the end of the cooking process – watch carefully if you do this!  This makes 5 individual servings or one 13x9 pan.  Enjoy!

For the topping:
1 (24-ounce) bag of Ore’ Ida Steam & Mash Potatoes
Salt and pepper to taste
½ cup sharp cheddar
1 teaspoon garlic powder
2 tablespoons sour cream
1 egg, beaten
Follow the directions on the bag and add the next 5 ingredients, stirring well.

2 (1-pound) bags frozen cauliflower
4 tablespoons whipped cream cheese
2 tablespoons butter
Salt and pepper to taste
1 egg, beaten
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. 


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!


8 slices pumpernickel bread-crust cut off
3 tablespoons olive oil
salt and pepper to taste.

Cube the bread and place in a black skillet that has been heating with the olive oil in it.  Stir over medium-high heat about 7 minutes or until they become toasty.  You may also add more olive oil if needed.

Wednesday, March 30, 2016

This is my very favorite Spring dessert! It's called "Dirt Pudding," and it makes a great "edible" centerpiece :) Kids and adults love this tasty, fun dessert! Enjoy :)

“Dirt Pudding”
1 large package Oreo cookies
2 large boxes instant vanilla pudding
5 cups cold milk
1 large container Cool Whip
½ stick butter, softened
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
Crush Oreos and set aside.   Mix pudding and milk and set aside.  Beat cream cheese, powdered sugar and butter until smooth and fold in Cool Whip.  Add this mixture to pudding.  Layer ingredients in a 10” new flower pot, starting with half of the crushed cookies, the pudding mixture and then ending with crushed Oreos.  Place some silk flowers into the mixture to create a spring floral arrangement.  Sometimes I like to place a few gummy worms on it, too J

Sunday, March 20, 2016

Recipes from today's show! King Ranch Chicken Casserole, Mexican Salad, Chicken-Cheese Ball & Pecan Pie Bars :) Enjoy!



2 cups cooked chicken, chopped
2 (8-ounce) block cream cheese, softened
½ cup chopped onions
1 teaspoon each of salt, pepper, and garlic powder
½ package of Ranch dressing (the powder kind)
2 cups finely chopped pecans or walnuts

Mix together first 5 ingredients plus ½ cup of the chopped nuts.  Divide the cheese mixture in half and form into 2 balls.  Roll each ball into chopped nuts.  Wrap with plastic wrap and refrigerate for 6 hours or overnight.  These also freeze well.  Serve with your favorite crackers.


1 whole chicken, cooked and shredded
2 tablespoons butter
1 tablespoon olive oil
½ cup each of onion, celery, and green pepper
2 cloves garlic, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1 teaspoon each of oregano, cumin and Mexican-style chili powder (1 t. chili powder +1/8 t. cayenne pepper)
3 cups sharp cheddar, shredded
12 (6-inch) corn tortillas cut into small squares or strips

Place the butter and olive oil in a skillet and sauté the vegetables in the skillet for 6 to 7 minutes.  Next add the garlic and sauté for 1 minute.  Add the dry seasonings to this mixture.  Remove from heat and set aside.  In a large bowl, mix together the chicken, soups, Rotel, cooked vegetables, 1 cup of the cheese and the corn tortillas.  Mix well and pour into a greased 13x9x2 casserole dish.  Bake at 350 for 50 minutes.  Remove from the oven and add the remaining 2 cups of cheese and bake for 5 minutes more or just until cheese melts.  Let it stand for 10 minutes before serving.


1 bag lettuce
1 tomato, chopped
½ can kidney beans, drained and rinsed
½ can black beans, drained and rinsed
1 small can corn, drained
1 small can chick peas, drained and rinsed
1 small avocado, chopped
Sharp cheddar cheese, shredded
1 cup crushed Doritos or tri-colored tortilla strips
Russian dressing or Thousand Island

Toss all together and serve.  Delicious!



1 ½ cups all-purpose flour
1 stick butter, softened
¼ cup brown sugar


3 large eggs
¾ cup light Karo syrup
¾ cup sugar
2 tablespoon butter, melted
1 teaspoon vanilla
1 ¾ cup semi-sweet chocolate chips (optional)
1 ½ cup coarsely chopped pecans

Preheat oven to 350 and grease a 13.x9 pan.  For the crust:  Beat flour, butter and brown sugar in a bowl until crumbly.   Press into the pan and bake for 12 to 15 minutes.    For the filling:  Beat the eggs, Karo, sugar, butter and vanilla in a medium bowl.  Stir in chocolate chips and nuts.  Pour evenly over crust and bake for 25 to 30 minutes.  Cool completely before cutting. 

Saturday, March 19, 2016

Easter Sunday is just around the corner, and here are some of my favorite recipes :)


1 3-lb. boneless, fully cooked ham
8-ounces coca cola
½ cup yellow mustard
1 cup brown sugar
Mix brown sugar and just about 1 to 2 tablespoon coke until it makes a paste.  Place ham in a shallow baking dish and rub paste over ham.  Pour coke all around ham, and bake 50 minutes. 


2 boxes Jiffy cornbread mix, baked according to directions
1 envelope Ranch dressing mix
1 cup sour cream
1 cup Hellmann’s mayo
1 tablespoon Tony Chachere’s Creole Seasoning
2 cans pinto beans, rinsed and drained well
2 cans whole kernel corn, drained well
½ cup each of red bell pepper, green bell pepper, and green onions, chopped
2 cups shredded sharp cheddar cheese

Mix the 2 boxes of cornbread up and bake in a black skillet according to directions on the box.  Remove from the oven and let it cool completely.  Meanwhile, in a medium –size bowl, mix Ranch dressing mix, sour cream, mayo and Creole seasoning well.  Using a whisk works well.  Now you are ready to layer!  In a large bowl OR a 13x9x2 pan, crumble half the cornbread and place it on the bottom.  Now place half the corn, beans and veggie mix on top of the cornbread.  Carefully spread half of the dressing mixture over veggies using a butter knife and/or spoon.  Top this with 1 cup of the cheese.   Now, repeat a second layer ending with cheese.  It’s important to let this sit in the fridge for 6 to 8 hours.  Serve with a large spoon and dig deep! J  Enjoy!  Any time I make this, the people who are hesitant to try it always, always end up loving it and ask for the recipe!


½ cup vegetable oil
¼ cup vinegar
¼ cup sugar
2 cans black-eyed peas, rinsed and drained well
1 red bell pepper, chopped
½ onion, chopped
1 green pepper, chopped
2 fresh jalapeno peppers, seeded and chopped (I suggest wearing gloves when you do this)
Place all veggies and peas in a bowl.  Mix oil, vinegar and sugar together and pour over veggies and peas.  Refrigerate for 4-6 hours before serving.  Stir well before serving.


3 cups pretzels, crushed (I place them in a Ziploc bag and crush them with a glass)
1 tablespoon sugar
¾ cup butter, melted
1 cup sugar
2 (16-ounce) containers of frozen strawberries, thawed
1 (8-ounce) block cream cheese, softened
1 (8-ounce) container Cool Whip
1 large box strawberry Jell-O
1 ½ cups boiling water

In a 13x9 ovenproof dish, stir together crushed pretzels, sugar and melted butter.  Stir well and then press down and up the sides of the pan.  Bake at 350 for 10 minutes then let it cool completely.  While crust is baking, stir together cream cheese and sugar and then stir in the Cool Whip until mixed very well.  Spread this mixture over the cooled crust.  Next combine Jell-O, and boiling water until mixed well.  Stir in the strawberries and pour this mixture on top of the cream cheese mixture.  Cover and place in the fridge for about 3 hours or until Jell-O is set.  It’s best the next day J