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Dec. 31
BED AND BREAKFAST PANCAKES (REINDEER PANCAKES) 12-03-11 Top of page
1 cup flour
1 cup whole wheat flour
1/4 cup quick cooking oatmeal
1/3 cup corn meal
1/3 cup wheat germ
1/3 cup dried blueberries
1 1/2 tbsps. baking powder
1 tsp. salt
Stir together and put in jar with tight fitting lid. Decorate jar. Refrigerate until use.
Put these instructions on a card:
1 1/2 cups mix
1 cup milk
1/4 cup oil
1 egg
Preheat griddle to 400°. Stir together ingredients until mixed. Do not overmix. Use 1/4 cup batter for each pancake.
MILKY WAY FUDGE (didn't give 12-10-05) 12-03-11
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.
ORANGE SLICE BARS 12-03-11
1 cup candied orange slices, cut
fine
1/2 cup nut meats, chopped
2 cups flour
1 tsp. baking powder
pinch of salt
Mix together:
4 eggs, well beaten
2 cups brown sugar
1 tsp. vanilla
Add together with dry ingredients and mix well. Spread on a large, greased baking sheet and bake at 350° for 15-20 minutes. When cool, spread with icing.
ORANGE SLICE BARS ICING 12-03-11
1 1/2 cups powdered sugar
2 tbsps. orange juice
2 tbsps. melted butter
Mix and frost bars.
ORANGE SLICE CAKE (march72pg1, didn't give) 12-03-11
1 pound candy orange slices, cut
up
1 cup pecans, chopped
1 cup flaked coconut
8 ounces dates, chopped
1 cup buttermilk or sour milk
3 cups flour
1 teaspoon soda
¼ teaspoon salt
1 cup margarine or butter
2 cups sugar
4 eggs
Stir ½ cup flour into orange slices. In a large mixing bowl, cream margarine and sugar. Add eggs, one at a time, mixing well until blended. Sift 2½ cups flour with soda and salt together and add to mixture, alternating with milk. When all ingredients are well blended, stir in dates, nuts and coconut. Add orange slices last. Line bottom of angel food cake pan with greased wax paper. Do not grease sides. Bake at 250° for 2 ½ to 3 hours. When cake is done, pour a mixture of ½ cup orange juice and 2 cups powdered sugar over hot cake.
ORANGE SLICE CAKE (dec64pg5, didn't give) 12-03-11
3½ cups flour
½ teaspoon salt
1 pound orange slice candy, cut
up
1 8 ounce package pitted dates,
chopped
2 cups chopped walnuts
1 3¼ ounce package flaked
coconut
1 cup butter or margarine
2 cups sugar
4 eggs
1 teaspoon soda
½ cup buttermilk
Combine and Sift together flour and salt and set aside. Combine candy, dates, nuts, and coconut and ½ cup of the flour mixture and mix well to coat candy, etc. Cream the margarine or butter with a spoon and gradually add the sugar and beat well. Add eggs one at a time, beating well after each. Combine soda and buttermilk together and alternately with flour mixture. Blend well after each addition. Add candy mixture, mixing well. Turn into a 10 inch tube pan which has been greased and floured. Bake at 300° for one hour and forty five minutes.
Mix well:
1 cup orange juice
2 cups sifted powdered sugar
Pour over hot cake. Cool. Let stand in refrigerator overnight before removing from pan. (Mrs. Dale Hazlett, Cedar Rapids, Iowa)
HEARTY BEAN AND BEEF SOUP IN A JAR 12-03-11
1 cup lentils
3/4 cup brown rice
1 cup split peas
3/4 cup alphabet macaroni
1 cup barley
Measure ingredients into jar in layers, cover and decorate.
Put these instructions on a card:
1 tbsp. vegetable oil
1/2 pound lean ground beef
2/3 cup bean mixture
3 cups water
1/2 cup chopped onion
2 cups low sodium V-8 juice
1 carrot, peeled and sliced or
6 diced baby carrots
1 stalk celery
1/2 cup chopped cabbage
salt and pepper, to taste
Pour contents of the jar into a bowl and stir. Measure out 2/3 cup of mix and set aside. Heat oil on medium high and add beef and onion. Cook until beef is browned and drain. Transfer the beef and onion to a 4 quart kettle, add the bean mixture and remaining ingredients. Heat to boil and reduce heat, simmering for 1 1/2 hours until lentils are soft. Add salt and pepper to taste.
ORANGE SLICE CAKE 12-03-11
1 cup butter or margarine
2 cups sugar
4 eggs
2 1/2 cups flour
2 tbsps. fresh orange rind, grated
1 tsp. soda dissolved in 1 cup
buttermilk
1 pound chopped dates
2 cups chopped pecans
1 pound orange candy, chopped
2 cups coconut
Mix ingredients and bake in greased and floured bundt or angel food pan at 275° for 2 hours. Let stand 5 minutes and loosen around the edges but do not remove from pan. When the cake is cool, drizzle with glaze.
ORANGE SLICE CAKE GLAZE 12-03-11
2 cups powdered sugar
1 cup orange juice
1 tbsp. orange rind
Mix and drizzle over cake until it soaks into cake. Cake freezes well.
TURTLE FUDGE CHOCOLATE CHIP COOKIES (didn't give, Better Homes and Gardens Magazine) 12-10-11 Top of page
5 oz. unsweetened chocolate
1/4 cup butter
1 (14 oz.) can Sweetened Condensed
Milk
2 (7.4 oz.) packages Chocolate
Chip Muffin Mix
2/3 cup chopped pecans
48 foil-wrapped chocolate covered
caramel candies, unwrapped
Heat oven to 350º. Coat large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended. Roll tablespoonfuls of dough into balls. Dip bottoms into pecans. Place on cookie sheet with nut side up, 2 inches apart. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Place on a wire rack. Swirl chocolate gently with knife while candy is warm, if desired. Cool. Yields 48 cookies.
CHOCOLATEY CARAMEL THUMBPRINTS (Better Homes and Gardens Magazine, didn't give) 12-10-11
1 egg
1/2 cup butter, softened
2/3 cup sugar
2 tbsps. milk
1 tsp. vanilla
1 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp. salt
16 vanilla caramels, unwrapped
3 tbsps. whipping cream
1 tsp. pure vanilla extract
1 1/4 cups finely chopped pecans
1/2 cup (3 ounces) semisweet chocolate
pieces
1 tsp. shortening
Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle. Preheat oven to 350°. Line two cookie sheets with parchment paper or a silicone baking mat. In a small saucepan heat and stir caramels, vanilla and whipping cream over low heat until mixture is smooth. Set aside. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using the back of a 1/2 teaspoon round measuring spoon, make an indentation in the center of each cookie. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking (which they most likely will), repress with your measuring spoon. Spoon melted caramel mixture into indentations of cookies using a teaspoon. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.) In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies using a fork and a quick back and forth motion as the chocolate drips. Let stand until chocolate is set. Makes 36 cookies.
YORKSHIRE PUDDING 12-10-11
1/2 cup canola oil or drippings
from a beef roast
1 cup flour
1/4 tsp. salt
1 cup skim milk
2 eggs
Beat together flour, cold oil, eggs and milk and refrigerate. Heat drippings or oil in pan. 30 minutes before eating, pour the cold egg mixture into the hot drippings. Put in 400° oven for 30 minutes. Serve immediately after removing from oven.
TIGER BUTTER (11-26-11) 12-10-11
1 pound white chocolate or almond
bark
1 pound milk chocolate
1 cup creamy peanut butter
Melt white and milk chocolate separately. Add peanut butter to white chocolate. Pour together but don't stir together. Pour onto waxed paper lined pan. Swirl chocolates together to get striped effect. Cool at room temperature and cut or break into pieces.
SUGAR FREE FUDGE 12-10-11
16 oz. cream cheese, softened
2 unsweetened chocolate squares
(1 oz ea) melted and cooled
1/2 cup sugar substitute (splenda
or nutrasweet)
1 tsp. vanilla extract
1/2 cup chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
EASY SUGAR COOKIE 12-10-11
2 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 tsp. vanilla extract
3 to 4 tbsps. buttermilk
Sprinkles or colored sugar, for
decorating
Preheat oven to 375°.In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
BREAKFAST CASSEROLE 12-10-11
8 frozen hash brown patties
16 oz. shredded cheddar cheese
16 oz. cubed fully cooked ham
7 eggs
1 cup milk
1/2 tsp. salt
1/2 tsp. ground mustard
Place frozen hash brown patties in a single layer in a greased 9 x 13" baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt & mustard. Pour over ham. Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.
BLUE RIBBON MINCEMEAT PIE FILLING 12-10-11
3 1/4 pounds lean ground beef
12 cups apples - peeled, cored and diced
6 cups raisins
1 cup brandy
1 tbsp. ground cinnamon
1 tbsp. ground allspice
1 tbsp. ground nutmeg
3 1/2 cups white sugar
In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it. Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes. Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.
CHICKEN AND VEGETABLE CASSEROLE 12-10-11
1 pkg. frozen mixed vegetables
instant brown rice, optional
1 can cream of chicken or mushroom
soup
Place raw chicken pieces on top
Bake at 350° for 1 hour.
LEMON GARLIC MARINATED SHRIMP 12-17-11 Top of page
3 tbsps. minced garlic
2 tbsps. olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 pounds cooked shrimp
Place garlic and olive oil in small skillet and heat until fragrant. Remove from heat and mix together the other ingredients. Add thawed shrimp and refrigerate to marinate until ready to serve.
STUFFED MUSHROOMS 12-17-11
20 fresh mushrooms
3 tbsps. butter
2 tbsps. finely chopped onion
2 tbsps. finely chopped red peppers
14 ritz crackers (about 1/2 cup),
finely crushed
2 tbsps. grated parmesan cheese
1/2 tsp. italian seasoning
Heat oven to 400°. Remove stems from mushrooms and finely chop until you have 1/4 cup. Melt butter in large skillet over medium heat. Add stems, onions and peppers. Cook and stir until tender. Stir in crumbs, cheese and seasonings. Spoon into mushroom caps. Place caps on a baking sheet and bake 15 minutes or until heated through.
STUFFED MUSHROOMS 12-17-11
12 whole fresh mushrooms
1 tbsp. vegetable oil
1 tbsp. minced garlic
1 (8 oz) package cream cheese,
softened
1/4 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper
Preheat oven to 350°. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Tips, hints and helps: Use pureed pumpkin to help thicken soup. Arrowroot is another option for thickening soup. Thicken soup with corn starch. Stir the corn starch in cold liquid and then stir constantly as you add it to the hot soup and it should keep the broth clear. 12-17-11
SPICED NUTS 12-17-11
3/4 cup raw walnuts
3/4 cup raw almonds
1/2 cup raw pumpkin seeds (papitas)
1 tbsp. maple syrup
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
1/2 tsp. dried rosemary
1/4 tsp. salt
In a bowl, mix nuts, syrup, spices, and salt. Coat evenly. Lightly spray a baking sheet and pour nuts on in a single layer. Bake at 325° for 15-20 minutes, stirring once until fragrant and lightly toasted.
ROASTING PUMPKIN SEEDS 12-17-11
1 1/2 cups raw pumpkin seeds
2 tsps. butter, melted
Preheat oven to 300°. Toss seeds with butter. Add a pinch of salt. Place in a single layer and bake for 45 minutes.
HERBED ROLLS 12-17-11
choice of rolls
olive oil
choice of dried herb
Bake rolls according to directions. Remove rolls from oven just before they are done and brush with olive oil, sprinkle with herbs and return them to the oven until done.
COCKTAIL SMOKIES (12-31-05) 12-17-11
2 packages little smokies
6-8 oz. grape jelly
12 oz. jar chili sauce
Sauce can be frozen and used over and over.
Tips, hints and helps: Use canned whole cranberries to make a sauce for smokies. 12-17-11
PEANUT BUTTER FUDGE 12-17-11
3 cups sugar
1 cup evaporated milk
3/4 stick margarine
1 cup smooth peanut butter
1 pint marshmallow creme
Heat milk, sugar and butter to soft ball stage (236°) stirring frequently. Remove from heat. Add peanut butter, marshmallow creme and nuts if desired. Stir and pour into greased 9x13" pan. Makes 3 pounds.
LAYERED GREEK DIP 12-17-11
1 container flavored hummus of choice
1/2 cucumber, chopped
1 plum tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced black olives
3 tbsps. sliced green onions
Spread hummus on serving platter. Arrange the cucumber, tomato, feta, olives and onions. Cover and refrigerate for about 1 hour before serving. Serve with crackers.
SEAFOAM CANDY 12-17-11
1 c. sugar
1 c. Karo syrup, light
4 tsp. sifted baking soda
1 bag candy chocolate (the kind
used in candy molds)
Heat sugar and syrup on medium heat to 300°, using candy thermometer. Remove from heat. Briskly stir in sifted soda. Pour into foil-lined 9 x 13 inch pan. Cool completely. Cut or break into pieces. Melt chocolate. Dip seafoam pieces into chocolate and cool on wax paper.
PEANUT BUTTER FUDGE 12-31-11 Top of page
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 tsp. vanilla extract
3 1/2 cups powdered sugar
Melt butter in medium saucepan over medium heat. Stir in brown sugar and milk. Bring to boil and let boil for 2 minutes, stirring frequently. Remove from heat, stir in peanut butter and vanilla. Pour over powdered sugar in a large mixing bowl. Beat until smooth. Pour into 8x8 baking dish. Chill until firm.
PEANUT BUTTER FUDGE (12-17-11, requested, didn't give) 12-31-11
3 cups sugar
1 cup evaporated milk
3/4 stick margarine
1 cup smooth peanut butter
1 pint marshmallow creme
Heat milk, sugar and butter to soft ball stage (236°) stirring frequently. Remove from heat. Add peanut butter, marshmallow creme and nuts if desired. Stir and pour into greased 9x13" pan. Makes 3 pounds.
EGGNOG 12-31-11
4 eggs, beaten
1/2 cup sugar
4 cups whole milk
pinch salt
1 tsp. vanilla, sherry, or rum
Beat eggs and sugar. Add 2 cups milk. coolk until thick. until it coats spoon. Add vanilla and chill. Just before serving, add remaining 2 cups milk, can add more. Strain after chilling to make sure its smooth. Serve.
HAM AND CHEESE BREAKFAST CASSEROLE 12-31-11
4 large eggs
4 large egg whites
1 cup non fat skim milk
2 tbsps. dijon mustard
1 tsp. minced fresh rosemary
1/4 tsp. ground pepper
5 cups chopped spinach
4 cups whole grain bread, crusts
removed
1 cup diced ham steak
1/2 cup jarred roasted red peppers
3/4 cup shredded swiss cheese
Preheat oven to 375°. Coat 2 quart glass dish with cooking spray. Set aside. Whisk eggs, egg whites, and milk in a medium bowl. Add mustard, rosemary and pepper, whisk to combine. Mix spinach, bread, ham and red pepper in large bowl. Add egg mixture and toss well. Push into prepared dish, cover with foil. Bake until custard is set 40-45 minutes. Uncover, sprinkle with cheese. Bake 15-20 minutes more. Let cool before serving.
LEMON CRANBERRY MUFFINS 12-31-11
1/2 cup + 2 tbsps. sugar, divided
3/4 cup nonfat plain yogurt
1/3 cup canola oil
1 large egg
3 tsps. grated lemon zest, divided
2 tbsps. lemon juice
1 tsp. vanilla extract
1 1/2 cups white whole wheat flour
1/2 cup corn meal
2 tsps. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups cranberries, fresh or
frozen, coarsely chopped
Preheat to 400°. Coat 12 muffin cups or use liners. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 tsps. lemon zest, lemon juice and vanilla in medium bowl. Whisk flour, corn meal, baking powder, baking soda, salt in large bowl. Add yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide batter among muffin cups. Combine remaining 2 tbsps. sugar and remaining 1 tsp. lemon zest. Sprinkle on top of muffins. Bake until golden brown about 20-25 minutes. Let cool in pan for 10 minutes then transfer to wire rack to cool.
HOT SPINACH-ARTICHOKE DIP 12-31-11
1 (10-ounce) package frozen chopped
spinach
2 (13 3/4-ounce) cans artichoke
hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350°. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
SAUSAGE CHEESE DIP 12-31-11
1 (2 lb.) box Velveeta cheese
1 can mushroom soup
3 jars of sliced mushrooms
6-8 chopped jalapeno peppers
2 lbs. hot sausage
1 lb. hamburger
Melt Velveeta with mushroom soup. Brown sausage and hamburger. Combine cheese/soup/with sausage and hamburger. Add mushrooms and chopped peppers. Dip with King Size Fritos. Serve in crock pot to keep warm.
ISLANDER ARTICHOKE & SPINACH DIP 12-31-11
2 (16 oz.) loaves King's Hawaiian
Sweet Bread
1 cup mayonnaise
1 cup sour cream
1 pkg. (1 oz.) ranch-style dip
mix
1 can (13-15 oz.) artichoke hearts,
drained and chopped
1 pkg. (10 oz.) frozen chopped
spinach, thawed & well drained
1 can (8 oz.) sliced water chestnuts,
drained and chopped
1 cup grated Parmesan cheese, optional
Preheat oven to 350°. Carefully hollow 1 loaf, leaving 1-inch on sides and bottoms. Cube removed bread and additional loaf. Place bowl and cubes on baking sheets and bake for 10 minutes or until golden brown. Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled. Transfer to bread bowl and serve with toasted bread cubes. To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally. Transfer dip to bread bowl and serve with toasted bread cubes. Makes 10-12 servings.
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