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APPLE PIE COFFEE CAKE 8-4-12 Top of page
Cream:
1 cup sugar
1/4 cup margarine
Add:
2 beaten eggs
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups peeled and sliced or diced apples
Mix together. Sprinkle 1/2 cup chopped nuts over top. Great 9 inch pie pan. Bake at 350 for 30-40 minutes. Test as you would a cake.
BAKED SWEET POTATO FRIES 8-4-12
1 large sweet potato cut into thin strips
2 tbsps. olive oil
2 tbsps. brown sugar
1 tsp. salt
1 tsp. black pepper
Preheat oven to 450. Toss fries with oil and place on non stick aluminum foil baking sheet. Sprinkle with sugar, salt and pepper. Bake for 15 minutes.
DELICIOUS PEACH SALAD 8-4-12
2 (3 oz.) pkgs. orange jello
4 cups boiling water
1 (3 oz.) pkg. instant vanilla pudding
3 cups mini marshmallows
1 large can sliced peaches, drained
Cook first 4 ingredients until marshmallows dissolve. Pour over peaches in a 9x13" dish. Refrigerate and enjoy.
SMOKED ALMOND AND BACON BRITTLE 8-4-12
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 tsp. fine sea salt or kosher
3 cups smoked whole almonds
2 tbsps. unsalted butter (if using salted butter, back
off on sea salt, can also use bacon grease instead of butter for stronger
bacon flavored brittle)
2 tsps. baking soda
12 oz. thick cut bacon (maple works best)
Dice and cook bacon until all fat is rendered out, reserving some grease if desired. Combine sugar, syrup, water, salt and bring to a boil until it reaches hard crack stage. Remove from heat immediately and add bacon, almonds, butter or grease, and soda. Stir and pour into sprayed cookie sheet. Let harden and break.
GERMAN POTATO SALAD 8-4-12
Cook 3 pounds potatoes with skins, sliced or diced. Saute 1/2 cup onions in 2 tbsps. oil. Add 1 tbsp. flour and stir until smooth.
Add:
1/2 cup vinegar
1/2 cup water
2 tbsps. sugar
1 tsp. caraway seed
1/2 tsp. celery seed
1/8 tsp. pepper
1/2 cup parsley
Toss to mix. Serve hot or cold. Can add polish sausage for a complete meal.
You can make FERMENTED PICKLES by visiting this link. 8-4-12
FRESH PEACH PIE (from allrecipes.com) 8-11-12 Top of page
1 (9 inch) pie shell, baked
1 cup white sugar
1/2 cup water
3 tbsps. cornstarch
1 tbsp. butter
2 cups fresh peaches, pitted and
mashed
1/4 tsp. ground nutmeg
1 tsp. vanilla extract
4 cups fresh peaches, pitted, skinned,
and sliced
Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla. Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
CARAMEL LAYER CHOCOLATE SQUARES (from cooks.com) 8-11-12
1 (14 oz.) pkg. light caramels
1/3 cup evaporated milk
1 pkg. German chocolate cake mix
1/3 cup evaporated milk
3/4 cup melted butter
1 cup chopped nuts
1 cup chocolate chips
Preheat oven to 350°. In a small saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat until melted. Stir by hand cake mix, evaporated milk, melted butter and nuts until well blended. Press half of cake mixture in a greased 9x13 inch pan. Bake for 6 minutes. Remove from oven and sprinkle with chocolate chips. Spread caramel mixture over chocolate chips. Crumble remaining cake mixture on top. Return to oven for 15-18 minutes. Cool slightly before cutting. Refrigerate for 30 minutes if you desire the caramel set.
WATERMELON SALAD from foodnetwork.com) 8-11-12
1/2 thinly sliced red onion
4 cups diced watermelon
1 seeded and sliced cucumber
a handful of thinly sliced mint
1/3 cup chopped cashews
1/4 cup olive oil
juice of 1/2 lemon
salt and pepper to taste
1/3 cup crumbled goat cheese
Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and pepper and toss. Top with crumbled goat cheese.
PEACH PIE 8-11-12
3 cups sliced fresh peaches (or
1 lb 13 oz. canned peaches, reserve juice)
2 tbsps. lemon juice
1 tbsp. corn starch
1 cup water or reserved juice
Combine peaches, juice or water and corn starch in saucepan. Cook over medium heat, about 5 minutes. Pour into 10x6x2" pan or 9" round glass baking dish. Roll pastry 1/2 inch larger than top of pan and place over fruit. Poke crust. Bake at 425° for 15 to 20 minutes.
TARNISH REMOVER 8-11-12
Line sink with aluminum foil. Fill with water and add 1/2 cup table salt and 1/2 cup baking soda. Soak silver for 30 minutes. Tarnish will stick to the foil.
THE PERFECT LEMONADE 8-11-12
1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons.
BANANA COFFEE CAKE 8-18-12 Top of page
1 yellow cake mix, prepared
3 very ripe bananas
3 envelopes of instant oatmeal
(2 bananas and cream and 1 plain)
Spray a 9x13" pan. Mix cake mix per package directions. Mash bananas and add oatmeal and put in cake pan.
Mix:
1/2 cup splenda or sugar
1/2 cup chopped nuts
1-1 1/2 tsps. cinnamon
Sprinkle on top of the cake batter. Bake at 350° for 30-35 minutes.
BEST HOT BACON CHEESE DIP (from mantestedrecipes.com) 8-18-12
8 slices bacon, diced
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup heavy cream
4 ounces crumbled bleu cheese
Preheat oven to 350° and spray a small baking dish with nonstick cooking spray. Place bacon in a cold skillet, then turn the heat to medium. Cook, stirring occasionally, for about 10 minutes until bacon chunks are crisp. Add garlic when there are about 2 minutes left on the bacon. Drain on paper towels. Whip the cream cheese with an electric hand mixer, then add the heavy cream, bacon, garlic, cheese, and chives. Stir until smooth. Pour into baking dish and sprinkle with almonds. Bake for 30 minutes. Serve with crackers.
HOMEMADE SPAGHETTI SAUCE (http://obreinfamily.hubpages.com) 8-18-12
18 big tomatoes
1 cup of portobello mushrooms,
sliced
1 green pepper
3 tbsps. fresh garlic, minced (No
garlic salt/powder)
2 cans of tomato soup
4 small cans tomato sauce
1/4 cup fresh parmesan cheese,
and some for additional flavor
1 tsp. oregano
1 tsp. fresh basil
Olive oil
splash of Merlot or red wine (no
cooking wine)
Salt pepper to taste
Remove skins from your tomatoes, if desired. Cut the tomato into bite size pieces. In a large pot, cook tomatoes with a little olive oil on medium for approximately 1 1/2 hours until they get cooked through and are similar to the look of stewed tomatoes. In a smaller pot, add 2 tbsps. olive oil. Begin adding mushrooms and green peppers and cook on medium until they done, approximately 15 minutes. Add garlic. When tomatoes are cooked through, add the ingredients of the smaller pot to the larger pot. Add 4 cans of tomato sauce, and those 2 cans of tomato soup, oregano and basil, Merlot, and parmesan cheese. Continue to cook another 30 minutes to 1 hour on medium low. For thinner sauce, blend with mixer. Season sauce with salt and pepper, and a little bit more garlic if desired.
BANANA MUFFINS OR BREAD 8-18-12
1 yellow cake mix, dry
2 eggs
3-4 very ripe bananas, mashed
1 cup chocolate chips
Mix cake with eggs, add bananas. Toss the chocolate chips with flour before adding to mix so they won't sink to the bottom. Pour into muffin cups or loaf pans. Bake per cake mix directions.
BEST HOT BACON CHEESE DIP (from mantestedrecipes.com 8-18-12) 8-25-12 Top of page
8 slices bacon, diced
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup heavy cream
4 ounces crumbled bleu cheese
Preheat oven to 350° and spray a small baking dish with nonstick cooking spray. Place bacon in a cold skillet, then turn the heat to medium. Cook, stirring occasionally, for about 10 minutes until bacon chunks are crisp. Add garlic when there are about 2 minutes left on the bacon. Drain on paper towels. Whip the cream cheese with an electric hand mixer, then add the heavy cream, bacon, garlic, cheese, and chives. Stir until smooth. Pour into baking dish and sprinkle with almonds. Bake for 30 minutes. Serve with crackers.
JALAPENO PEPPER SPREAD 8-25-12
2 pkgs. cream cheese (can use light)
1 cup mayonnaise (can use light)
1/2 cup shredded monterey jack
(or pepper jack)
1/4 cup chopped canned green chilis
1/4 cup diced canned jalapenos
(or can use 1/2 cup fresh jalapenos instead of chilis and jalapenos)
1 cup shredded parmesan
1/2 cup cracker, bread or tortilla
chip crumbs
Combine ingredients until blended. Spread in ungreased pie plate. Sprinkle with parmesan and top with crumbs. Bake at 400° for 25 minutes.
TRIPLE CHOCOLATE BARS 8-25-12
1 box chocolate cake mix
1 box not instant pudding
1-2 cups chocolate chips
1/2 cup chopped nuts
2 cups milk
In a 2 quart saucepan, combine milk and pudding mix. Mix and cook until boiling. Remove from heat and add cake mix. Stir until mixed. Spread in greased 9x13" or jelly roll pan. Mixture will be thick. Top with chips and nuts. Bake at 350° for 20-30 minutes, depending on the size of the pan.
BANANA COFFEE CAKE (8-18-12) 8-25-12
1 yellow cake mix, prepared
3 very ripe bananas
3 envelopes of instant oatmeal
(2 bananas and cream and 1 plain)
Spray a 9x13" pan. Mix cake mix per package directions. Mash bananas and add oatmeal and put in cake pan.
Mix:
1/2 cup splenda or sugar
1/2 cup chopped nuts
1-1 1/2 tsps. cinnamon
Sprinkle on top of the cake batter. Bake at 350° for 30-35 minutes.
DE-"LIGHT"-FUL CHOCOLATE BROWNIES (from allrecipes.com) 8-25-12
1 cup all-purpose flour
1/2 cup cake flour
1/4 cup unsweetened cocoa powder
3 tablespoons chocolate syrup
1/2 cup applesauce
2 egg whites
1 teaspoon baking powder
1/2 cup white sugar
Preheat oven to 325°. Combine the applesauce, egg whites, chocolate syrup and sugar. Blend in the flours, cocoa and baking powder. Mix until the batter is smooth. Pour the batter into one 13x9 inch pan. Bake at 325° for 20 to 25 minutes.
MICROWAVE BREAD AND BUTTER PICKLES (from allrecipes.com) 8-25-12
1 large cucumber, sliced
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric. Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
CAKE-LIKE BROWNIES 8-25-12
2 cups sugar
1/2 cup cocoa
1 cup margarine or butter
4 eggs
2 tsps. vanilla
1 tsp. salt
1 tsp. baking powder
1 1/2 cups flour
nuts if desired
Combine sugar, cocoa, margarine and eggs. Stir in dry ingredients and vanilla. Put into greased and floured jellyroll pan. Bake at 350° for about 25 minutes.
LEMON BASIL COOKIES (7-23-11) 8-25-12
1 cup fresh basil leaves, preferably
lemon basil
1 3/4 cup sugar
1 pound butter, softened
1/4 cup lemon juice
1 large egg
6 cups flour
In a food processor, blend 1/4 cup of the sugar with the basil. With electric mixer, beat butter and sugar, adding lemon juice and egg. Gradually add flour to mixture. Add basil mixture last. Blend well. Shape into 2" balls. Flatten with glass dipped in sugar. Bake at 350° for 8-10 minutes or until lightly brown. Cool completely. Dough can be frozen.
CARAMEL LAYER CHOCOLATE SQUARES (from cooks.com 8-11-12) 8-25-12
1 (14 oz.) pkg. light caramels
1/3 cup evaporated milk
1 pkg. German chocolate cake mix
1/3 cup evaporated milk
3/4 cup melted butter
1 cup chopped nuts
1 cup chocolate chips
Preheat oven to 350°. In a small saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat until melted. Stir by hand cake mix, evaporated milk, melted butter and nuts until well blended. Press half of cake mixture in a greased 9x13" pan. Bake for 6 minutes. Remove from oven and sprinkle with chocolate chips. Spread caramel mixture over chocolate chips. Crumble remaining cake mixture on top. Return to oven for 15-18 minutes. Cool slightly before cutting. Refrigerate for 30 minutes if you desire the caramel set.
COCONUT RHUBARB DESSERT 8-25-12
4 cups sliced fresh or frozen rhubarb
1 1/2 cups sugar
1 1/2 cups water
1/8 tsp. red coloring, optional
1 pkg. butter pecan cake mix
1 cup flaked coconut
1/2 cup chopped pecans
1/2 cup butter, melted
In a large saucepan, combine rhubarb,
sugar, water, and food coloring. Cook over medium heat for 8-10 minutes
or until rhubarb is tender. Cool slightly. Transfer to greased 9x13" baking
dish. Sprinkle with cake mix. Top with coconut and pecans. Drizzle with
butter.
Bake at 350° for 25-30 minutes
or until toothpick comes out clean. Serve with ice cream or whipped cream.
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