Sunday, October 16, 2016

Recipes from this morning's show :) Creamy Chicken & Wild Rice Soup, Hot Bacon & Swiss Dip, Garlic Cheesy Bread & Pumpkin Bread! Enjoy!


½ stick butter
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
¼ cup flour
1 (32-ounce) box chicken broth
¼ cup white wine
1 to 2 teaspoons each of salt, pepper, Tony’s Creole seasoning
½ teaspoon thyme
2 tablespoons chicken granules
1 can cream chicken soup
1 cup whipping cream
1 cup milk
½ cup water
6 carrots, peeled and sliced
2 cups cooked chicken
2 (8.8-ounce) Uncle Ben’s Long Grain & Wild Ready Rice
Place the butter and olive oil in a large pot and sauté’ onions for about 5 minutes.  Add garlic and sauté 1 minute.  Add the flour and all remaining ingredients.   Cover and simmer on low for 1 hour.

1 (8-ounce) package shredded sharp cheddar cheese
¾ cup mayo
1 teaspoon garlic powder
1 loaf French bread, sliced in half
Combine the first 3 ingredients and spread on both halves of the bread.  Bake at 350 for 18 minutes or until the topping is melted and bubbly.  Slice and serve.

Hot Bacon & Swiss Dip
1 (8-ounce) package cream cheese, softened
½ cup mayo
1 cup Swiss cheese
2 tablespoons green onions
6 slices bacon, cooked and crumbled, divided
½ cup crushed Ritz crackers
Mix together cream cheese, mayo, Swiss cheese, green onions, and half of bacon.  Place in a greased 8x8 ovenproof dish.  Sprinkle remaining bacon and all of Ritz crackers evenly over the top and bake at 350 for 20 minutes.  Delicious served with Wheat Thins and Granny Smith Apples.

3 ½ cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
4 eggs
1 teaspoon vanilla
2/3-cup water
1 cup vegetable oil
1-½ cans (16-ounce) can pumpkin
Mix all dry ingredients together then add remaining ingredients, mixing well.  Line 3 loaf pans with waxed paper and pour batter into pans evenly divided.  You may skip this step and just spray the loaf pans with Pam with flour.  Bake at 350 for 45 to 50 minutes.  When it cools down, wrap each loaf in plastic wrap.  This helps to keep it moist.  It’s always better the next day J

Sunday, October 9, 2016

Recipes from this morning's show :) Lasagna Rollatini, Marinated Cheese, Pepperoni Pinwheels & Cracker Candy..Enjoy!



2 cups cooked chicken, chopped (I use a Rotisserie chicken from the Publix deli)
1 can cream of mushroom soup
1 (10-ounce) package frozen, chopped spinach, thawed and drained very well
1 cup sour cream
1 cup shredded Mozzarella with a touch of Philly cream cheese
12 lasagna noodles, cooked and drained
1 additional cup of shredded Mozzarella
Fresh grated Parmesan cheese
2 jars of your favorite red sauce (I use Bertoli Olive Oil & Garlic)

Make sure you squeeze as much liquid out of the spinach as you can by using paper towels or your hands.  Mix first 5 ingredients together.  Lay out noodles flat and spoon about 2 tablespoons of the mixture onto the lasagna noodle and roll up.  Place filled noodles seam-side down in a greased 13x9x2-baking dish.  Cover with foil and bake 35 minutes.  Uncover and sprinkle with additional Mozzarella cheese and bake uncovered for 5 to 7 minutes more or just until cheese melts.  To serve:  Place a ladle-full of sauce into a pasta bowl and place the noodles on top and sprinkle with Parmesan cheese.  Delicious J


1/3-cup olive oil
3 tablespoons oil-packed sundried tomatoes, chopped
2 tablespoon fresh parsley, chopped
2 tablespoons chives, chopped
1 teaspoon each of crushed red pepper flakes, Italian seasonings & garlic powder
1-pound mozzarella cheese cut into bite-size cubes

Combine all ingredients except for cheese in a gallon-size Ziploc bag.  Squeeze the back gently to mix all the ingredients together then add the cubed cheese.  Marinate for at least 1 hour, but overnight is best.  Serve with crackers.


½ cup pepperoni, chopped or ½ cup mini pepperoni
½ cup shredded mozzarella
½ teaspoon Italian seasoning
1 egg, separated
1 (8-ounce) tube crescent roll sheet

In a small bowl, combine the first 3 ingredients and the egg yolk.  Mix well and spread evenly over dough.  Roll up and slice into ½” slices.   Brush with egg white and bake at 375 for 12-15 minutes.


48 saltine crackers
2 sticks butter
1-cup brown sugar
1 (12-ounce) bag semi-sweet chocolate chips
1 cup chopped pecans

Line a large jellyroll pan with foil and spray evenly with cooking spray.  Line crackers up on the pan.  In a small saucepan, melt the butter and add the brown sugar.  Mix well and bring to a boil.  Let the mixture boil for 3 minutes and remove from heat and pour evenly over crackers, using a butter knife to gently spread the mixture.  Bake at 350 for 6 minutes then remove from the oven.  Sprinkle the bag of chocolate chips evenly over butter mixture.  Gently spread chocolate with a knife as it begins to melt.  Sprinkle with pecans and place in the fridge for one hour.  Break apart and store in an airtight container.

Sunday, October 2, 2016

Mini Sweet & Tangy meatloaf cups, Tomato Bites, Corn Casserole and Delicious Green Beans is what I made on Dream Home Cooking this morning :) Enjoy!


Sweet & Tangy Meatloaf Cups

2 lbs. ground sirloin
2 eggs
¼ cup milk
¼ cup ketchup
¼ cup steak sauce
½ cup crushed cornflakes
3 tablespoons brown sugar
3 tablespoons dried, minced onions
1 teaspoon each of salt, pepper, garlic powder & onion powder
½ cup green bell pepper


Tomato Sauce
Yellow Mustard
Brown sugar

In a large bowl, combine first 10 ingredients.  Press mixture into 12 greased muffin cups.  Over each one, spoon enough tomato sauce to cover the meat (about 1 to ½ tablespoons).  Next squeeze just a few dots of yellow mustard over sauce.  Lastly, sprinkle about a teaspoon of brown sugar over each one.  Bake at 350 for 35 to 40 minutes or until cooked through.  Remove them from the oven and let them sit for about 10 minutes before serving.


1 can cream corn
1 can whole-kernel corn, drained
1 stick butter, melted
8-ounce container sour cream
1 (6-ounce) package yellow corn bread mix (I use Jiffy)

Combine all ingredients and mix well.  Pour into a greased 13x9x2-baking dish and bake at 350 for 1 hour.


2 bags frozen Italian-style green beans or pole beans
8 slices bacon, chopped fried and drained
1 onion, sliced
2 teaspoons each of salt, pepper, garlic powder and onion powder

In a large pot, fry the chopped bacon until crisp.  Using a slotted spoon, place bacon on paper towels.  Add the sliced onion to the bacon grease and sauté for 10 minutes.   Add the beans and seasonings and enough water just to cover the beans.  Bring the beans to a boil.  Once boiling, reduce heat to low, cover and cook for 45 minutes to an hour.  Taste the beans to see if they need more salt or seasonings.  Drain the cooked beans and place in a serving dish.  Sprinkle the cooked bacon over beans just before serving, if desired.


1 can original Rotel tomatoes
8 slices cooked bacon, crumbled
1 cups Swiss cheese, shredded
1 cup mayo
3 packages mini phyllo pastry cups

Mix the first 4 ingredients together and spoon into mini cups.  Place on a baking sheet and bake at 350 for 15 minutes.