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Special Guest: Joanna Lund 12-3-05 Top of page
Joanna Lund's Open House: December
10, 2005 10am-2pm
2614 212th street
Dewitt, IA
563-659-8234 Recipe Line
1-800-766-8961
Healthy Exchanges
P.O. Box 80
Dewitt, IA 52742
Aloha Dream Pie 12-3-05
2 medium diced bananas
1 6 oz. keebler graham cracker
pie crust
1 small package jello sugar free
instant butterscotch pudding
2/3 cup nonfat dry milk powder
1 8 oz. can crushed pineapple in
fruit juice, undrained
1 cup water
3/4 cup cool whip light
1/4 tsp coconut extract
1/4 cup flaked coconut
Place bananas in bottom of pie crsut. Dry milk powder and pudding. Add pineapple and water. Mix well with wire whisk. Spread pudding over bananas. Put in refrigerator while preparing topping. Blend extract and cool whip. Put on top of pudding. Sprinkle coconut over top.
Hot Cocoa Coffee 12-3-05
2 cups non fat dry milk powder
2 cups splenda granular
1 cup unsweetened cocoa powder
1 cup instant coffee crystals
2 cups creamora fat free coffee
creamer
In large bowl, combine ingredients. Store in airtight container. To make a cup, put 2 heaping tbsps. in 8 oz. hot water.
LO-CAL CHOCOLATE CHIP COOKIES (didn't give, mar/apr80pg8) 12-3-05
1½ cups Corn Flakes
1 cup plus 2 tablespoons flour
½ teaspoon salt
½ teaspoon soda
½ cup butter or margarine
6 tablespoons packed brown sugar
enough sugar substitute (dry) to
equal 6 tablespoons white sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon grated orange rind
1/3 cup chocolate chips
Heat the oven to 375°. Mound the cornflakes on wax paper and crush (but do NOT powder). Should make about ¾ cup of crushed flakes. Sift dry ingredients together. Cream shortening, brown sugar, and sugar substitute. Add the egg, vanilla, and orange rind. Mix well. Stir in the flour mixture, gradually. Fold in the chocolate chips. Gently fold in the crushed Corn Flakes. Drop by generous teaspoons onto greased cookie sheets. Bake for 7-10 minutes, Makes 40-45 cookies. Each cookie has 35 calories.
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TIP: To substitute brown sugar for granulated (white) sugar: 1 cup of packed brown sugar equals 1 cup of white sugar. (Or 1 1/3 cups of granulated, brown sugar equals 1 cup of white sugar.)
Orange Chocolate Drop Cookies (didn't give, allrecipes.com) 12-3-05
1/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 tablespoon orange zest
1 tablespoon fresh orange juice
1 1/2 cups buttermilk baking mix
1/2 cup chopped walnuts
1 cup HERSHEY®'S Semi-Sweet
Chocolate Chips
Heat oven to 375° F. Beat butter in medium bowl; gradually add brown sugar, beating until fluffy. Add egg, orange peel and juice; beat until smooth. Add biscuit mix, mixing well; stir in walnuts and chocolate chips. Drop by teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes. Remove from cookie sheet to wire rack. Cool completely.
Hot Cocoa Coffee (12-3-05) 12-10-05 Top of page
2 cups non fat dry milk powder
2 cups splenda granular
1 cup unsweetened cocoa powder
1 cup instant coffee crystals
2 cups creamora fat free coffee
creamer
In large bowl, combine ingredients. Store in airtight container. To make a cup, put 2 heaping tbsps. in 8 oz. hot water.
ONE BOWL CHOCOLATE BLISS COOKIES 12-10-05
2 packages semi-sweet bakers chocolate
3/4 cup packed brown sugar
1/4 cup butter
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
2 cups walnuts
Preheat oven to 350°. Chop 1 box chocolates squares and set aside. Place squares from second box into microwave safe bowl; microwave on high 1 minute; stir and microwave 1 more minute. Add sugar, butter, eggs and vanilla to melted chocoate; stir well. Add flour and baking powder; stir in the walnuts and chopped chocolate. (If you don't want walnuts, add additional 1/4 cup flour). Drop by rounded tablespoons onto baking sheet 2" apart. Bake 12-13 minutes or until puffy and shiny. Cool 1 minute and remove to cooling rack.
DAD'S CHIP DIP 12-10-05
8 oz cream cheese
1 stick butter or margarine
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. Worchestershire sauce
Bring cream cheese and butter to room temperature. Combine in blender, adding up to 2 Tbs water to make it more of a dip consistency. Chill at least 2 hours before serving.
STAINED GLASS CANDY (from allrecipes.com) 12-10-05
1 cup water
3 1/2 cups white sugar
1 1/2 cups light corn syrup
1 tablespoon almond extract
1 tablespoon red food coloring
Lightly grease one 12x18 inch or larger baking sheet. In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310° (154 degrees C). Remove from heat. When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!
STAINED GLASS COOKIES (jan/feb94pg4) 12-10-05
2¾ cups flour
½ tsp. baking powder
½ tsp. salt
2 sticks butter, softened
2/3 cup sugar
2 tsp. egg (half a large egg, lightly
beaten)
1½ tsp. vanilla extract
1/8 tsp. lemon extract
1 cup assorted sour ball candies
Whisk together first 3 ingredients. Set aside. Cream butter and sugar until fluffy Add extracts and egg. Beat until blended. At low speed, gradually beat in dry ingredients until dough can be gathered into a ball. Form dough into large, flat disk, wrap in plastic wrap, and refrigerate at least 30 minutes, but no longer than 3 hours. Line cookie sheets with aluminum foil, and lightly butter the foil. Separate candy into colors, and pulverize. Keep each color separate. Using ¼ of the dough at a time, roll to 1/8" thickness between two sheets of plastic wrap or a lightly floured board. Cut out with 3" cookie cutter. Transfer to cookie sheets. Cut out shapes for the stained glass with small cutters or a small, sharp knife. Use tip of small knife to fill the holes with candy pieces, filling just to the top of the dough. Brush away excess candy. Bake in preheated 350° oven 10-12 minutes until cookies are lightly browned and the candy has melted. (Watch carefully at the end so that candy does not caramelize and turn brown.) Cool on sheets and remove.
BAKED BREE 12-10-05
1 small round bree, unwrap
Place bree on cookie sheet. Put pecan pieces on top of the bree. Pour on a jar of caramel topping. Bake for 15 minutes and serve with crackers.
(without dry milk powder, requested) 12-10-05
SWEETENED CONDENSED MILK without dry milk powder (4-29-00 didn't give) 12-10-05
Mix together:
1 cup milk
2/3 cup sugar
2 tbsps. corn starch
2 tbsps. butter or oleo
Melt butter. Add dry ingredients slowly to milk mix till blended. Cook to consistency you want.
5-MINUTE FUDGE 12-10-05
3 cups semi-sweet chocolate morsels
1 can sweetened condensed milk
1/4 cup butter, in pieces
1 cup chopped walnuts
In a 2-qt microwave-safe bowl, combine chocolate, milk and butter. Microwave at 50% power for 4-5 minutes, stirring about every 90 seconds. Stir in walnuts. Pour into a buttered 8" square dish. Chill at least 2 hours.
CHOCOLATE FUDGE 12-10-05
1 12 oz. pkg chocolate chips
1 6 oz. pkg chocolate chips
1 can sweetened condensed milk
1 tsp vanilla
nuts of choice
Spread into pan and let cool, cut into pieces.
BORDEN'S FOOL PROOF DARK CHOCOLATE FUDGE 12-10-05
3 cups semi-sweet chocolate chips
1 14 oz. Eagle Sweetened Concensed
Milk
dash salt
1 cup shelled walnuts, chopped
1 1/2 tsp. vanilla extract
In heavy saucepan over low heat, melt chips with sweetened condensed milk and satl. Remove from heat, stir in walnuts & vanilla. Pour into 8" waxed paper lined pan (or buttered pan) and chill 2 hours.
MACADAMIA NUT COOKIES 12-10-05
1 cup butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup macadamia nuts, coarsely
chopped
2 cups chopped white chocolate
or almond bark
Cream butter and sugars until light and fluffy; beat in eggs and vanilla. Combine dry ingredients and add to creamed mixture. Stir in nuts and chocolate and drop on greased cookie sheet. Bake at 350° for 10-12 minutes.
MILKY WAY FUDGE 12-10-05
1 can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
3 Milky Way candy bars, cut into
chunks
Microwave together and pour into 9x9 buttered dish.
MILKY WAY FUDGE (12-10-05) 12-17-05 Top of page
1 can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
3 Milky Way candy bars, cut into
chunks
Microwave together and pour into 9x9 buttered dish.
ANGEL FOOD CAKE 12-17-05
1 3/4 cup egg white
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. salt
1 cup sugar
1 1/2 cup powdered sugar
1 cup plus 2 tbsps. cake flour
Sift powdered sugar and flour 4 times. Beat egg whites until fluffy. Add cream of tartar, vanilla, almond extract and salt. Beat again until whites hold shape and are glossy. Add 2-3 tbsps. sugar at a time and beat into egg whites until sugar is gone. Fold flour/sugar mixture into egg whites. Pour into ungreased angel food cake pan. Bake 40 minutes at 350°. Turn over and cool at least one hour before removing from pan. Frost with your favorite frosting.
HOMEMADE EGG NOODLES 12-17-05
12 egg yolks
1/2 cup milk or half and half
3 cups flour
Beat good, turn onto floured surface. Knead until it's smooth and not sticky. Divide into small portions. Roll thin and dry and cut into desired width. Leave them sit until they're very dry or overnight. Can be frozen or if really dry can be stored in a container to use right away.
Tips, hints and helps: Angel food cakes can be frozen for up to 6 months. Cool the cake completely. Put on cardboard or plate and wrap well with saran wrap or foil. Thaw it gently in the refrigerator. 12-17-05
Tips, hints and helps: Stuff neck cavity with green seedless grapes for a juicy, moist turkey. 12-17-05
BEST EVER FUDGE (jan/feb82pg1) 12-17-05
1 pound butter, melted with 1 pound Velveeta cheese
Sift together:
1 cup cocoa
4 pounds powdered sugar, and add
to cheese mix.
Add 1 teaspoon vanilla.
Nuts to taste.
Cool and slice.
HAY STACKS 12-17-05
12 oz. bag semi sweet chocolate
chips
6 oz. bag butterscotch chips
7 oz. chow mein noodles
3 oz. salted peanuts or cashews
Melt in microwave or double boiler. Add chow mein noodles. Drop by teaspoons onto waxed paper.
HAY STACKS (didn't give, dec68pg5) 12-17-05
Melt 1 six-ounce package butterscotch chips over hot water. Add 1 cup salted peanuts and 1 can chow mein noodles. Drop by tablespoons on buttered cookie sheet.
HAYSTACKS (didn't give, jan/feb88pg1) 12-17-05
1¼ cups sugar
1 stick butter or margarine
4 tbsps. cocoa
½ cup milk or cream
¼ tsp. salt
1 tsp. vanilla
3 cups oatmeal
½ cup coconut
Mix first 4 ingredients. Boil hard for 2-3 minutes. Remove from heat. Add remaining ingredients. Mix together. Drop on wax paper.
SWEETENED CONDENSED MILK CARAMEL: Boil eagle brand milk for 3 hours in the can for really good caramel. 12-17-05
Tips, hints and helps: When you use a dark colored pan for Angel Food cakes you need to turn the oven down 25° to keep it from burning. 12-17-05
PUMPKIN PIE CAKE (11-12-05) 12-17-05
1 29 oz. can pumpkin
4 eggs
1 12 oz. can evaporated milk
1 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Mix together, pour into a 9x13" pan sprayed with non stick cooking spray. Sprinkle a box of butter brickle, butter pecan or yellow cake mix on top. Melt 2 sticks of margarine on top of the cake mix. Sprinkle 1 cup finely chopped pecans over the top. Bake at 350° for 1 hour and no longer. When cool, refrigerate to cut easily. Top it with cool whip.
SCOTCHAROOS (10-28-99) 12-17-05
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 Cups Rice Krispies Cereal (Generic
Brand is fine, too)
Bring to boil and pour in with cereal. Press into greased 9x13" pan. Melt 1 cup chocolate chips, 1 cup butterscotch chips and spread over top. Cut before completely cool.
ONE TWO THREE BARS 12-17-05
1 can condensed milk
1 cup chocolate chips
1 1/4 package graham crackers,
crushed
Put into 9x9 buttered pan. Bake at 325° for 25 minutes.
No Show - Merry Christmas! 12-24-05 Top of page
BEST EVER FUDGE (jan/feb82pg1) 12-31-05 Top of page
1 pound butter, melted with 1 pound Velveeta cheese
Sift together:
1 cup cocoa
4 pounds powdered sugar, and add
to cheese mix.
Add 1 teaspoon vanilla.
Nuts to taste.
Cool and slice.
COCKTAIL WIENERS (nov/dec96pg6)12-31-05
2 pkgs. hot dogs cut in half or
cocktail smokies
3/4 can 7-up
1/2 cup ketchup
1/4 cup barbecue sauce of choice
1/2 cup bourbon
1/4 cup brown sugar
COCKTAIL SMOKIES 12-31-05
2 packages little smokies
6-8 oz. grape jelly
12 oz. jar chili sauce
Sauce can be frozen and used over and over.
CAJUN SHRIMP 12-31-05
2-3 dozen large shrimp
1/4 cup butter
1 cup barbecue sauce
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. crushed red pepper, optional
1/2 tsp. dry rosemary
1/8 tsp. oregano
1 tsp. black pepper
Saute shrimp in butter with spices for 3-4 minutes. Add barbecue sauce. KC Masterpiece Spicy. Simmer 2-3 minutes. Can put in crockpot and let simmer all day.
GERMAN LASAGNA (7-30-05 didn't give) 10-29-05
3/4 cup butter/margarine
3/4 cup flour
1 tbsps. beef boullion granules
2 tsps. onion salt
2 tsps. pepper, divided
2 1/4 cups milk
1 14 oz. can chicken broth
1 pound smoked Kielbasa or polish
sausage chopped
2 eggs
1 12 oz. carton
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed
and squeezed dry
2 cups shredded monterey jack cheese
In saucepan, melt butter, stir in flour, boullion, onion salt, and 1 tsp. pepper. Stir until smooth. Gradually stir in milk and broth. Bring to boil. Cook and stir 2 minutes or until thickened. Add sausage and heat through. Combine eggs, cottage cheese and remaining pepper. Spread 1 cup sausage mix in greased 9x13 pan. Layer 1/3 sausage mix, 1/2 cottage cheese mix and sauerkraut. 3/4 cup monterey jack cheese. Repeat layers. Top with remaining noodles and sausage mix. Cover and bake 350° for 50-60 minutes until bubbly. Sprinkle remaining cheese on top and bake another 5 minutes or until cheese melts. Let stand 15 minutes before serving.
CHINESE NOODLE SALAD 12-31-05
1 bag shredded cabbage
1/2 cup olive oil
1 small package slivered almonds
1 cup salad oil
1 cup sugar
5 green onions, diced
1 oz. sesame seeds
2 pkgs. ramen noodles
1/2 cup vinegar
2 tsps. soy sauce
1 can mandarin oranges, drained
and dried
Mix cabbage and green onions. In 1/2 cup oil, saute sesame seeds, almonds, ramen noodles broken into pieces. (Can also add some real bacon bits)Mix 1 cup salad oil, soy sauce, vinegar, sugar and blend until sugar is dissolved. You can make both parts ahead of time but do not mix together until ready to serve.
CHINESE SALAD (Ramen noodle salad) (9-25-99) 12-31-05
Ingredients:
1 head napa cabbage
1 pkg. ramen noodles oriental flavor
(crumble up don't cook)
1 pkg. sliced almonds toasted
6 tbsps. sunflower seeds
1½- 2 cups peas
green onion, optional
1/3 c. oil
3 tbsps. rice vinegar
2 tbsps. sugar
1 tsp. salt
½ tsp. pepper
Directions:
Chop cabbage and mix dressing (last four ingredients). Add noodles and dressing just before serving. Very good salad everyone loves it.
COCKTAIL SMOKIES 12-31-05
2-3 packages of little smokies
8 oz. apricot preserves
1 bottle Cookies barbecue sauce
SLO-COOKER COCKTAIL SMOKIES (5-11-99) 5-31-05
1 large pkg. Lil' Smokies
7-up
½ cup grape jelly
1 cup ketchup
Brown the sausage in a small amount of 7-up; drain. Mix the jelly and ketchup; put in slow cooker. Add the sausages and cook on low for 2 hours.
COCKTAIL SMOKIES 12-31-05
2 16 oz. packages smokies
2 cans 21 oz. cherry pie filling
1 20 oz. can pineapple tidbits,
drained
3 tbsps. brown sugar
Put everything except smokies in crockpot. Cook on low, covered for 4 hours.
CROCKPOT SMOKIES (variation) 12-31-05
Equal amounts of yellow mustard and grape jelly. Add some WOR sauce and brown sugar. Blend and add to crockpot with smokies. Cook on low all day.
CHEESE DIP 12-31-05
1 pound swiss
1 pound extra sharp cheddar
Shred and add 1 can of black olives, garlic powder to taste, some MSG, stir together with Miracle Whip or mayonnaise. Let sit in refrigerator all day. Very good on rosemary triscuits.
Tips, hints and helps: Miracle Whip is sweeter than mayonnaise so be careful in recipes that aren't very sweet. Miracle Whip also has more spices so watch the spices in the recipe. 12-31-05
RAMEN NOODLE SALAD 12-31-05
1 bag broccoli slaw or shredded
cabbage
1/2 onion chopped or 4 green onions
2 tbsps. sesame seeds
1 package ramen noodles, chicken
flavored, keep flavor packet
3 tbsps. apple or white vinegar
2 1/2 tbsps. sugar
1/2 cup oil
Mix vinegar, sugar, chicken seasoning and oil. Mix well and set aside. Just before serving, add broken up noodles into cabbage or slaw. Add 2 tbsps. toasted almonds, if desired. Add dressing and mix of liquids.
CHOCOLATE SYRUP (7-9-05) 12-31-05
1 cup cocoa
1 1/2 cups sugar
1 cup hot water
sprinkle of salt
Stir and boil 3 minutes, add a little vanilla. (If too chocolatey, reduce cocoa by 1/2 cup)
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