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.