Wednesday, October 17, 2018

Sometimes you just need a good Sloppy Joe!

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.

Sunday, October 14, 2018

Stuffed Bell Pepper Soup, Sausage-Cheese Stuffed Pablano Peppers, Sprite Biscuits and Fruit Cocktail Dump Cake..Enjoy :)



4 bell peppers cut into bite-size pieces (I like to use one in each color)
2 Tablespoons each of olive oil and butter
Salt and pepper to taste
1 ½ lb. lean ground beef
½ cup onion, chopped
3 cloves garlic, chopped

In a large soup pot, heat the oil and butter and brown the peppers for about 8 minutes.  Add the beef and onion and sauté’ until the meat is browned.  Add the garlic and stir; next, add the following ingredients to the meat mixture:

1 tablespoon flour
1 can beef broth
½ to ¾ cup brown sugar
1 can tomato soup+ 2 soup cans full of water
1 (28-ounce) can crushed tomatoes
4 tablespoons beef granules or 3 beef bullion cubes
Salt and pepper to taste
Dash of cayenne pepper
2 tablespoons Tony Chachere’s seasoning
2 bags cooked Success Rice

Stir well, bring to a soft boil then cover and simmer on low for one hour or as long as you would like.  I serve this with Sprite Biscuits, cornbread or garlic bread and a nice salad.  It’s delicious!


3 cups Bisquick
½ cup sour cream
½ cup Sprite or 7UP (not diet)
3 tablespoons sugar
8 tablespoons butter, melted and divided

Mix first 4 ingredients together with a fork.  Turn dough out onto a floured surface and roll out just a little with a rolling pin.  (You want your biscuits to be thick).   Cut dough into squares with a knife.  Place 3 tablespoons melted butter in an 11x8 glass-baking dish.  Place cut biscuits on top of the melted butter.  Sprinkle with sugar and brush a little butter over each biscuit.  Bake at 400 for 15-20 minutes.  Remove from oven and brush each biscuit with a little more melted butter.  These are great with honey butter J


1 lb. pork sausage (I use Jimmy Dean)
1 (8-ounce) package cream cheese
12 Pablano peppers, cut in half, washed and remove seeds
Chives, chopped (optional)

Place room temperature cream cheese in a medium-size bowl and set aside.  Cook sausage in a skillet.  Remove sausage with a slotted spoon and place in bowl with cream cheese.  Stir vigorously until cream cheese is melted and mix well with sausage.  Using a teaspoon or baby spoon, stuff each pepper.  Place them in a 13x9x2 ovenproof dish.  Sprinkle with paprika and bake at 350 for 30 minutes.  Broil for 2 to 3 minutes (watching carefully) then remove them from the oven.  Transfer them to a serving dish and sprinkle chives over the tops.  So delicious and so easy! Enjoy J


3 (15-ounce) can fruit cocktail
1 box yellow cake mix
1 ½ cups melted butter
½ cup chopped pecans

Preheat oven to 350.   Drain 2 of the cans of fruit cocktail.  Spray a 13x9x2-baking dish with cooking spray and dump the 2 drained cans of fruit cocktail plus the non-drained can into the baking dish.  Spread it evenly in the dish.  Next sprinkle the dry cake mix evenly over the fruit cocktail, drizzle evenly with melted butter and top with the pecans.  Bake for 50-55 minutes.

Sunday, October 7, 2018

Recipes from this morning's show..Tamale Pie, Guacamole, Mexican Spinach Dip & Churro Dump Cake :) Enjoy!



1 box Jiffy corn muffin mix
1 egg
½ cup sour cream
½ cup creamed corn
½ cup onion, chopped
1 T olive oil
1 t. each of cumin, chili powder, salt and pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 cup red enchilada sauce
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded

Preheat oven to 400.  Spray an iron skillet (or oven-proof skillet) with cooking spray.  In a large bowl, whisk together first 4 ingredients.  Pour into the skillet and bake for 20 minutes.  Take out of the oven and let it cool.  While the cornbread is cooking,  heat oil in a skillet and add the remaining ingredients except for the cheese.  Sauté for 8 to 10 minutes or until the ground beef is browned.  Drain the excess grease.  Poke the cornbread with the end of a wooden spoon and pour the enchilada sauce in the holes.  Add the beef mixture and top with the cheeses.  Cover with foil and bake for 20 minutes.  Remove the foil and bake 5 minutes more or until the top is browned.


2 ripe avocados, peeled and diced
½ cup onion, chopped
½ cup fresh tomato, chopped
3 cloves fresh garlic, minced
1 ½ tablespoons fresh lime juice
1 fresh jalapeno pepper, diced ( I remove the seeds)
1 teaspoon each of salt and pepper
1 tablespoon fresh cilantro, optional

In a bowl, use a fork to mash avocados, then add remaining ingredients and stir well.  Serve with chips or veggies.

1 (16-ounce jar) of your favorite salsa
1 (10-ounce package) frozen, chopped spinach thawed and drained very well.
2 cups pepper jack cheese, shredded
1 (8-ounce) package cream cheese, softened
1 cup evaporated milk
1 tablespoon red wine vinegar
salt and pepper to taste

In a medium dish, mix all ingredients together very well.  Pour into an ovenproof dish and bake at 400 for 25 to 35 minutes.  Serve with tortilla chips.


2 cups Cinnamon Toast Crunch Cereal, crushed
2 teaspoons sugar
2 teaspoons cinnamon
1 box vanilla cake mix
¾ cup semisweet chocolate chips
1/3 cup whipping cream

Preheat oven to 350.  Grease and line a 13x9x2 pan with parchment paper, allowing about and inch or 2 of overhang.   Mix the cinnamon and sugar together in a small bowl and set aside.  Prepare the cake mix according to the directions then stir in 1 cup cereal.  Pour into prepared pan.  Sprinkle the cinnamon, sugar mix over the top and swirl into the batter.  Sprinkle the remaining crushed cereal on top.  Bake for 30 minutes or until inserted knife comes out clean.  Remove the cake from the pan.  Mix the chocolate and whipping cream together and microwave for 1 to 2 minutes or until melted.  Drizzle over the top.

Sunday, September 30, 2018

Recipes from this morning's show: Breakfast Sliders, Pumpkin Lattes, Pumpkin Spice Donuts and Pesto-Baked Eggs. Enjoy! :)



1 Package fully cooked breakfast sausage patties
1 (12-count) Hawaiian dinner rolls
Mayo, optional
8 eggs, scrambled
1 cup pepper jack cheese, shredded
8 slices Velveeta cheese
2 tablespoons butter, melted

Cook the sausage about 2 minutes on each side or until slightly browned (even though it’s fully cooked)  Place on paper towels and set aside.  Use a serrated knife to cut the rolls in half.  Place the bottom half in a baking dish.  Next scramble the eggs with a tablespoon of milk and salt and pepper to taste.  Spread a layer of mayo on the bottom half of the rolls.  Place the scrambled eggs on the bottom half of rolls then top with the pepper jack cheese.  Next place the sausage patties evenly over the cheese and place the slices of Velveeta over the sausage.  Place the top over the Velveeta and brush the melted butter evenly over the top.  Bake 20 minutes at 350.


8 Eggs
Basil Pesto (from the refrigerator section)
Whipping cream

Place 4 small ramekins on a baking sheet and spray each ramekin with cooking spray.  Place 2 tablespoons of cream into each ramekin.  Carefully crack 2 eggs into each ramekin.   Place a teaspoon or 2 of pesto over the eggs.  Bake at 425 for 9 to 10 minutes or until set but yolks still runny.  Serve with toasted bread.


¼ cup vegetable oil
3 eggs
1/3 cup buttermilk or whole milk
¾ cup sugar
½ cup brown sugar
1 can pumpkin 
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
2 1/3 cup all-purpose flower

Preheat the oven to 350 and coat 2 (9-count) donut pans with cooking spray.  Mix oil and sugar then add the milk.  Add the eggs and pumpkin and mix well.  Mix all dry ingredients together and gradually add to the wet ingredients. Fill each donut mold about 2/3 full.  Bake about 15 minutes or until a toothpick inserted comes out clean.  Let cool 5 minutes.


¾ cup sugar
2 teaspoons ground cinnamon
3 tablespoons butter, melted

Mix the sugar and cinnamon together in a small bowl.  Brush the melted butter over each donut then dip into the sugar mixture.

(Makes 6 eight-ounce) cups

3 cups 2% milk
¾ cup canned pumpkin
1/3 cup brown sugar
½ teaspoon ground cinnamon
2 tablespoons sugar
1/8 teaspoon ground nutmeg
1 ½ cups strong hot brewed coffee
Whipped Cream & pumpkin spice for the topping

Place first 6 ingredients in a large saucepan.  Cook and stir over medium heat until heated through.  Stir in hot coffee.  Pour into 6 mugs and top with whipped cream and pumpkin pie spice.

Sunday, September 23, 2018

Recipes from this morning's show...homemade spaghetti and meatballs!


¼ cup olive oil
1 large onion, chopped
6 cloves fresh garlic, minced
3 T fresh parsley, chopped
4(28-ounce) cans tomato puree
½ can water
3 T brown sugar
¼ cup dry red wine
1 t. oregano
1 t. basil
1 t. crushed red pepper flakes
1 t. each of onion powder, garlic powder, salt and pepper
Sauté’ the onions in olive oil for 6 minutes, stirring often.  Add garlic and parsley.  Now add red wine, tomato puree, water, brown sugar and seasonings.  Simmer on low for at least an hour.  The longer it simmers the better!  You may also add more seasonings to taste.
1 lb. ground chuck
1 lb.  Italian sausage
2/3 cup shredded Parmesan cheese
1 cup breadcrumbs
3 T fresh parsley, chopped
½ cup milk
3 eggs, beaten
1 t. each of garlic powder, onion powder, salt, pepper, oregano and basil
½ to 1 cup beef broth
Mix all together except for broth, form meatballs and place on large greased cookie sheet.  Pour broth all around the meatballs.  Bake at 450 for 30 minutes, turning once during cooking.  Add meatballs and all drippings to your sauce and simmer for at least one hour.

2 Flatbread Pizza Crusts
Store-bought basil pesto
Sliced tomatoes
Mozzarella cheese, shredded
1 cup arugula
1 tablespoon olive oil
½ teaspoon pepper
1/8 teaspoon red pepper flakes
Slice the tomatoes and place them on paper towels to draw some moisture out.  Sprinkle with a little salt.  Line a cookie sheet with parchment paper and place the flatbread on the parchment paper.  Bake at 375 for 3 minutes.  Remove from the oven and spread a thin layer of pesto over each crust.   Next place sliced tomatoes over the pesto then top with the cheese.  Bake at 375 for 8 minutes.  While the pizzas are in the oven, toss the arugula with the olive oil, pepper and red pepper flakes.  Remove the pizzas from the oven and top with the arugula. 
1 small box instant lemon pudding
Whole milk
Strawberries, washed and sliced
1 jar lemon curd (you can find this by the jelly)
½ of an angel food cake, cut into bite-size pieces
Whipped Cream
4 wine glasses or dessert bowls
Mix pudding and milk according to directions and chill for about 15 minutes.  Place pieces of angel food cake in the bottom of each glass, top with a few tablespoons of pudding, 1 tablespoon of lemon curd, 1 tablespoon of whipped cream and 2 tablespoons of sliced strawberries.  Repeat layers and top with whipped cream.