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Joanna Lund CD-Rom Cookbook. Top of page
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CRUNCHY MUNCHY BANANA PARTY PIE 12-7-02
1 3 oz. box Jell-O sugar free vanilla
instant pudding mix
2/3 cup non fat dry milk powder
1 1/3 cups water
¾ cup cool whip lite, divided
2 tbsps. mini chocolate chips
2 tbsps. chopped pecans
2 cups (or 2 medium) diced bananas
1 6 oz. keebler chocolate pie crust
2 tsps. lite chocolate syrup
In a large bowl, combine dry pudding, dry milk powder and water. Mix well with wire whisk. Blend in ¼ cup of the cool whip. Add the chocolate chips, pecans, and bananas, mix gently to combine. Spread mixture evenly into the pie crust. Refrigerate 5 minutes. Spread the remaining ½ cup of cool whip lite over the set filling. Refrigerate for at least 1 hour, cut into 8 servings. Just before serving, drizzle the chocolate syrup over the top.
CARTER CANDY (jan/feb80pg8 didn't give) 12-14-02 Top of page
Melt 1 pound white almond bark. Add 1 cup chunky peanut butter. Set aside. In a large bowl mix 3 cups chow mein noodles, 2 cups peanuts, 2 cups marshmallows. Pour almond bark/peanut butter mixture over other ingredients. Drop by teaspoons onto waxed paper. May be frozen.
CHINESE HAYSTACKS #2 (9-25-99 didn't give) 12-14-02
24 oz white almond bark, melted
1 cup peanut butter
1 cup dry roasted peanuts
1 14 oz package chow mein noodles
Mix together. Drop on wax paper.
Cool.
MARY'S CHRISTMAS CRUNCH 12-14-02
1½ lbs. almond bark
3 cups each of
Cap'n Crunch cereal
Rice Krispies
peanuts
mini marshmallows
Melt almond bark, mix with remaining ingredients and drop by teaspoonful onto waxed paper.
PUPPY CHOW 12-14-02
6 cups box Crispix cereal
1 (6 oz.) pkg. chocolate chips
¼ cup creamy peanut butter
¼ cup vegetable oil
2 cups powdered sugar
For the microwave: In a small bowl, melt the chocolate chips and oil for 1½ minutes. Stir in peanut butter. Pour over cereal. Place sugar in gallon bag and add coated cereal. Close bag tightly and shake to coat. Refrigerate in air tight container.
For the stove top: Melt chocolate and oil over low heat, remove, add peanut butter and continue as above.
CHINESE SALAD (7-8-00) 12-14-02
1 pkg. broccoli cole slaw
½ cup almonds, slivered
1 cup sunflower seeds
1 pkg. Ramen noodles
1 small red onion, minced
Combine all ingredients. Make dressing below.
Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil
flavor pkg. from noodles
Combine and mix well. Warm a bit to get sugar dissolved. Let cool. Combine and mix with salad ingredients, refrigerate overnight.
PEANUT BUTTER TEMPTATIONS (jan/feb81pg3) 12-14-02
½ cup butter
½ cup peanut butter
½ cup sugar (white)
½ cup brown sugar
1 egg
½ teaspoon vanilla
1¼ cups sifted flour
¾ teaspoon baking soda
½ teaspoon salt
1 package miniature, chocolate
covered peanut butter cups
Cream the butter, peanut butter, and both sugars. Beat in the egg and vanilla. Sift together: flour, baking soda, salt. Blend into the creamed mixture. Mix well. Preheat oven to 375°. Shape the dough into 1 inch balls and place in ungreased 1½ inch muffin tins. Bake for 8-10 minutes or lightly browned at 375°. Immediately after removing the cookies from the oven, press a miniature peanut butter cup into the center of each cookie (until only the top of the peanut butter cups show). Cool for 10 minutes. Remove from tins. Makes about 40.
Congratulations to Heather for winning the Joanna Lund Cookbooks! Way to be an Open Line Listener!
ALMOND BARK DROP COOKIES 12-21-02 Top of page
1 24 oz. pkg. almond bark, melted
1 cup peanut butter
3 cups Rice Krispies
2 cups dry roasted peanuts
2 cups mini marshmallows
Melt almond bark. Add peanut butter, rice krispies, and dry roasted peanuts. Let cool a little. Add marshmallows. Mix together. Drop on wax paper. Cool.
EASY ITALIAN MEATBALLS (7-10-96) 12-21-02
2 beaten eggs
1 lb. ground beef
1 clove garlic, minced
¼ cup grated parmesan cheese
1 tsp. salt
Combine with wet hands. Roll into 16 meatballs. Brown in 3 tbsps. olive oil.
2 small cans tomato paste
3 tomato paste cans of water
1 tsp. dried basil
1 tsp. salt
dash pepper
½ tsp. sugar
Combine and pour over meatballs. Cover and simmer for 1 hour.
MOIST MEATBALLS 12-21-02
1 lb. ground beef
1 beaten egg
½ cup crushed corn flakes
¼ cup applesauce
½ cup chopped onion
salt and pepper to taste
1/8 tsp. garlic powder
Mix all ingredients. Make into walnut sized balls. Place in lightly greased baking dish. Cover with a 15 oz. can tomato sauce. Bake at 350° for 1 hour.
MEATBALLS 12-21-02
1½ lbs. ground beef
1½ tsps. salt
½ tsp. pepper
3 tbsps. chopped onion
1 cup milk
Sauce:
1 cup ketchup
2 tsps. vinegar
2 tbsps. sugar
½ cup water
Mix meatball ingredients. Form into balls. Place in baking dish. Bake at 350° for 15 minutes. Drain grease. Add sauce. Bake for additional 30 minutes.
ROCKY MOUNTAIN SNOW DROPS (nov/dec99pg3) 12-21-02
2 lbs. white almond bark
3 cups Rice Krispies
3 cups Captain Crunch Peanut Butter
Ball cereal
3 cups colored mini marshmallows
3 cups dry roasted peanuts
Melt bark. Stir in the rest, quickly. Drop by teaspoons on waxed paper; let set. (Do not refrigerate very hard.)
MEATBALLS 12-21-02
1 pound ground beef (add some pork
if you wish)
1 egg
1 small onion
6-8 crackers crushed
½ tsp. salt
dash pepper
1 tsp. sugar
½ cup water
Form into balls. Bake in oven at 350° or you can fry.
EGGLESS EGGNOG (jan/feb82pg7 also called EGG NOG (with ice cream 12-6-99) 12-28-02 Top of page
1 pkg. instant vanilla pudding
1 quart milk
½ tsp. rum flavoring
¼ tsp. nutmeg
½ cup vanilla ice cream
Mix vanilla pudding with ½ cup of the milk. Shake it up, then let rest 5 minutes. Add remaining ingredients and refrigerate.
MOIST MEATBALLS (12-21-02) 12-28-02
1 lb. ground beef
1 beaten egg
½ cup crushed corn flakes
¼ cup applesauce
½ cup chopped onion
salt and pepper to taste
1/8 tsp. garlic powder
Mix all ingredients. Make into walnut sized balls. Place in lightly greased baking dish. Cover with a 15 oz. can tomato sauce. Bake at 350° for 1 hour.
ALMOND BARK DROP COOKIES (12-21-02) 12-28-02
1 24 oz. pkg. almond bark, melted
1 cup peanut butter
3 cups Rice Krispies
2 cups dry roasted peanuts
2 cups mini marshmallows
Melt almond bark. Add peanut butter, rice krispies, and dry roasted peanuts. Let cool a little. Add marshmallows. Mix together. Drop on wax paper. Cool.
PAM'S GOLDEN PINEAPPLE CASSEROLE 12-28-02
2 20 oz. cans crushed pineapple
½ cup sugar
2 tbsps. flour
3 eggs beaten
4 slices bread, crusts removed,
buttered and cubed not dried
Drain pineapple, reserve 1 cup juice. In a mixing bowl combine pineapple and juice with sugar, flour and eggs. Mix well. Spoon into 2 quart baking dish. Top with bread cubes. Bake at 350° 45-50 minutes or until set and semi-solid.
ALICE'S EASY ALMOND BARK CANDY 12-28-02
chocolate almond bark
Rice Krispies
chopped pecans
Melt and mix together. Drop on waxed paper.
PRINCESS DIANA'S WEDDING CAKE (2-18-00) 12-28-02
1¼ cups oil
3 eggs, beaten w/mixer
1¾ cups sugar
1 tsp. vanilla
2¼ cups flour
1½ tsps. cinnamon
1 tsp. baking soda
8 ozs. crushed pineapple, with
juice
1½ cups chopped bananas
1 cup chopped apples
¾ cup coconut
¾ cup chopped nuts
Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.
PRINCESS DIANA'S WEDDING CAKE FROSTING (2-18-00) 12-28-02
8 oz. pkg. cream cheese
¼ cup oil
1 tsp. vanilla
3 cups powdered sugar
Mix oil and vanilla into cream cheese. Add powdered sugar. Mix well.
NO FAIL CARAMEL ICING 12-28-02
½ cup margarine melted
1 cup brown sugar
Stir and cook for 2 minutes. Add ¼ cup milk, bring to a boil. Add 1¾ or 2 cups powdered sugar. Add ¼ tsp. vanilla. Chopped nuts if desired.
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