Radio Given Recipes - August 2013

Radio Given Recipes August

Aug 3 Aug 10 Aug 17 Aug 24 Aug 31

PECAN PIE SURPRISE BARS (oct71pg2) 8-3-13 Top of page

Make a crust of

1 package yellow cake mix reserving 2/3 cup
½ cup butter, melted
1 egg
1 cup chopped pecans

First, grease the bottom and sides of 9 x 13 inch pan. Then, in a large mixing bowl, combine: the cake mix (minus the 2/3 cup), butter, and the egg. Mix until ''crumbly'' and press into the pan. Bake at 350° for 15-20 minutes. Cool. Next, prepare the filling:

2/3 cup reserved yellow cake mix
½ cup packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs

Combine these ingredients in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour the filling over the crust and sprinkle with the chopped pecans. Bake again at 350° for 30-35 minutes. Cool. Cut into 36 bars.

APPLESAUCE CAKE (from tidbitsfromthesouth.net) 8-3-13

1/2 cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup raisins
1/2 cup chopped walnuts

Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins. Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

CARAMEL PECAN BARS (Bethel Lutheran Church Cookbook from Lost Nation, IA) 8-3-13

1 box yellow cake mix
1/2 cup soft margarine
2 eggs
14 oz. sweetened condensed milk
1 tsp. vanilla
1 cup heath bits
1 cup chopped pecans

Preheat oven to 350. Grease a 9x13" pan. Combine cake mix, margarine, and 1 egg. Press into greased pan. Combine milk, remaining egg, and vanilla. Add heath bits and pecans. Pour over crust. Bake at 350 until golden brown.

FRESH BLUEBERRY PIE 8-3-13

1 stick butter
1 cup flour
2 tbsps. powdered sugar
1/4 cup chopped pecans

Cut butter into flour and sugar. Add pecans and press into the bottom of a 9x9" pan. Bake at 350 for 12-15 minutes.

1/2 cup sugar
1 tbsps. + 1 tsp. corn starch
1/4 cup water
1 cup blueberries

Bring to boil and cook 2 minutes. Remove from heat. Add 1 tbsp. butter, 1 tsp. lemon juice and 2 more cups of blueberries. Pour into crust and refrigerate.

JALAPENO POPPER MACARONI AND CHEESE 8-10-13 Top of page

1 box macaroni or noodles of your choice
1 tbsp. butter
1 clove garlic, minced
3-4 large fresh jalapeno peppers, seeded and diced
1 cup chicken stock or broth
1/2 cup heavy cream
8 oz. cream cheese
2 cups shredded cheese, CoJack or Pepper Jack
salt and pepper
1/2 cup grated parmesan cheese
1/2 cup crushed tortilla chips

Cook noodles. Preheat broiler on low. Over medium-high heat, saute butter, peppers and garlic in pan. Saute until tender. Turn to low. Stir in broth, cream, and cream cheese. Stir until melted. Add salt and pepper to taste. Add pasta and top with parmesan cheese and chips. Broil until golden brown.

CARAMEL PECAN BARS (Bethel Lutheran Church Cookbook from Lost Nation, IA 8-3-13) 8-10-13

1 box yellow cake mix
1/2 cup soft margarine
2 eggs
14 oz. sweetened condensed milk
1 tsp. vanilla
1 cup heath bits
1 cup chopped pecans

Preheat oven to 350°. Grease a 9x13" pan. Combine cake mix, margarine, and 1 egg. Press into greased pan. Combine milk, remaining egg, and vanilla. Add heath bits and pecans. Pour over crust. Bake at 350° until golden brown.

TACO CASSEROLE 8-10-13

7 oz. Nacho Cheese Doritos
1 lb. hamburger, browned and drained
1 pkg. taco seasoning
8 oz. cheddar cheese
8 oz. mozzarella cheese
shredded lettuce
sliced tomatoes

Layer in 9x13" pan. Crush chips, add meat and seasonings and 2/3 of the cheese. Bake at 350° for 15 minutes. After cheese is melted add lettuce and tomatoes on top.

VEGETABLE CASSEROLE 8-10-13

Saute in oil by layers and put into a 9x13" casserole.

1-2 eggplants
2-3 zucchini
1 medium onion
1-2 green peppers
2-3 tomatoes
garlic powder
italian seasoning
parmesan cheese
shredded cheese

Bake at 350° for 20-25 minutes. Can also layer vegetables and not saute in oil but prepare as normal and bake raw vegetables for 1 hour.

ZUCCHINI BROWNIES 8-10-13

1/2 cup vegetable oil
1 1/2 cups sugar
2 tsps. vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsps. baking soda
1 tsp. salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Frosting:

6 tbsps. unsweetened cocoa powder
1/4 cup margarine
2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla

Preheat to 350°. Grease and flour a 9x13" pan. In a large bowl combine oil, sugar, and vanilla until blended. Combine flour, 1/2 cup cocoa, soda and salt. Put into sugar mixture. Fold in zucchini and walnuts. Let sit for a while. Spread evenly into pan. Bake 25-30 minutes. To make frosting, melt cocoa and margarine. Set aside to cool. In medium bowl, blend powdered sugar and vanilla. Stir in cocoa mixture. Spread over cooled brownies. Cut and serve.

MOCK APPLE PIE 8-10-13

4 cups zucchini, peeled and sliced like apples, remove any seeds
1 cup sugar
1 1/2 tsps. cream of tartar
1 1/2 tsps. cinnamon
1 1/2 tbsps. lemon juice
dash nutmeg
dash salt
2 tbsps. flour
1 tsp. butter

Topping:

1/2 stick butter
1/3 cup sugar
1 cup flour

Cook zucchini for 10 minutes in 3/4 cup water, drain. Add remaining ingredients. Pour into pie shell. Combine topping ingredients and sprinkle over top. Bake at 375° for 45 minutes to 1 hour.

REFRIGERATOR PICKLES (same as oct72pg4 except no green peppers) 8-17-13 Top of page

9 cups cucumbers, sliced
1 cup onions, sliced
1 cup green peppers, sliced, optional
1 tbsp. celery seed
2 cups sugar or splenda
1 cup vinegar
2 tbsps. salt

Bring to boil and cool. Pour over pickles. Refrigerate.

BUTTERFINGER PIE (6-29-13) 7-13-13

6 large butterfinger candy bars, crushed
8 oz. cream cheese, softened
12 oz. cool whip
1 graham cracker crust

Mix 1st 3 ingredients. Put in pie crust and chill until firm.

BUTTERFINGER CHEESECAKE (From tasteofhome.com) 8-17-13

2 cups chocolate wafer crumbs (about 35 wafers)
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla extract
5 eggs, lightly beaten
3 Butterfinger candy bars (2.1 ounces each), frozen and chopped

TOPPING:

1 Butterfinger candy bar (2.1 ounces), frozen and chopped
2 tablespoons butterscotch ice cream topping

In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers. Yield: 12 servings.

SPICED TOMATOES 8-17-13

4-6 medium tomatoes
salt and pepper to taste
2 tbsps. finely chopped onion
4 tbsps. finely chopped parsley
2 tbsps. tarragon vinegar
3 tbsps. olive oil

Peel tomatoes and slice. Put in shallow bowl. Let sit on counter for 2-3 hours.

BLUEBERRY BREAKFAST CAKE 8-17-13

1 stick unsalted butter
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 1/2 cups flour
2 tsps. baking powder
1/4 tsp. baking soda
pinch salt
pinch cinnamon
1/2 cup buttermilk
1 pint fresh blueberries

Beat first 3 ingredients until smooth. Add eggs one at a time. Sift next 5 ingredients. Add alternately with buttermilk. Gently fold in blueberries. Pour into greased 7x11" pan. Bake at 375° for 45 minutes.

OVERNIGHT CINNAMON ROLLS (almost exactly like OVERNIGHT CINNAMON ROLLS mar/apr2000pg7) 8-24-13 Top of page

1 1/2 cups milk
1 1/4 cups scalded water
1 pkg. yeast
1/4 cup warm water
1 tbsp. sugar (put in warm water)
2 eggs
1 cup sugar
1/4 cup vegetable shortening
8 cups flour
2 tsps. salt

At 5 pm mix all ingredients. Let sit in greased bowl until 10 pm. Cut dough in half. Roll out in rectangle shape, spread with shortening. Sprinkle with cinnamon and sugar. Roll up and cut in slices and put in greased pan overnight. In the morning, preheat oven to 350° Bake 10-12 minutes. Frost.

BUTTERFINGER CHEESECAKE (From tasteofhome.com 8-17-13) 8-24-13

TOPPING:

1 Butterfinger candy bar (2.1 ounces), frozen and chopped
2 tablespoons butterscotch ice cream topping

Tips, hints and helps: Add barbecue sauce to hamburger, make hamburger patties, freeze for 30 minutes, grill for 7 1/2 minutes on each side. 8-24-13

BACON WRAPPED BREADSTICKS (from foodnetwork.com) 8-31-13 Top of page

1 cup grated Parmesan
2 teaspoons garlic salt or powder
12 slices bacon
24 (4 1/2-inch) long sesame breadsticks (1 package)

Preheat oven to 350°. In a mixing bowl, combine the Parmesan with garlic salt and set aside. Cut the bacon slices in half so they are approximately 5-inches long. Wrap each bread stick with 1 slice of bacon, starting at 1 end and ending at the other. Place wrapped bread sticks on a cookie sheet lined with parchment paper, and bake for 15 minutes or until bacon is browned. Remove from oven and immediately roll bread sticks in cheese mixture. Let cool and serve at room temperature.

BLT PASTA SALAD 8-31-13

14 oz. pkg. pasta
5 large tomatoes, finely chopped
1 large green pepper, finely chopped
1 lb. cooked bacon
3/4 cup mayonnaise
1 tsp. salt

Cook pasta in gently boiling water for 5 minutes until done but still firm. Drain and rinse with cool water. Combine pasta and remaining ingredients. Stir well and season to taste. If need to refrigerate for a few hours, add crumbled bacon just before serving.

BRUSSEL SPROUTS WITH BACON (from foodnetwork.com) 8-31-13

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

MAC AND CHEESE WITH BACON AND CHEESE (from foodnetwork.com) 8-31-13

Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain. Preheat the oven to 400°. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly. While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

INSIDE OUT BACON CHEESEBURGER WITH GRILLED GREEN ONION MAYO (from foodnetwork.com) 8-31-13

5 slices bacon, chopped
4 scallions, cleaned and trimmed
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or reduced fat mayonnaise
1 teaspoon ground cumin
Salt and pepper
4 crusty Kaiser rolls, split
4 leaves crisp romaine lettuce

Preheat grill pan over high heat. In a medium pan brown bacon over medium high heat and drain on paper towel lined plate. Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool. Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving. Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste. Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

BEER DIP (from foodnetwork.com) 8-31-13

16 oz. cream cheese
1 pkg. dry ranch dressing
1/2 jar green olives, chopped
cheddar cheese, shredded
1/2 can beer

Mix together. Refrigerate 1+ hours for flavors to blend before serving.

BACON APPLE JALAPENO POPUMS (from foodnetwork.com) 8-31-13

One 8-ounce package light cream cheese, at room temperature
3 large scallions, roots sliced off, green and white partsminced finely
1 large Granny Smith apple, cored and minced
Kosher salt and freshly ground black pepper
20 jalapenos
20 strips thin-sliced bacon, chopped in half

Preheat the oven to 375°. Line a baking sheet with foil or parchment. In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus as much salt and freshly ground black pepper as you like. Put on a pair of plastic gloves before you Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out. Discard the seeds
Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick. Line up the pop 'ems on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes.

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