Radio Given Recipes - January 2004

Radio Given Recipes January

CHECKERBOARD COOKIES 1-3-04 Top of page

1½ cups butter flavored crisco, softened
2½cups brown sugar
4 tbsps. milk
2 tbsps. vanilla
2 eggs
3½ cups flour
1½ tsps. baking soda
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
(1 cup oatmeal + 2 tbsps water, for another variation)

Preheat oven to 375°. Combine first 4, beat until fluffly. Add eggs. Combine all dry and mix into cream mixture. Add chips and nuts, stir well. Drop by tablespoons, 3 inches apart. Bake on ungreased cookie sheets, 10-12 minutes. Let stand on sheet for 2 minutes before removing.

OREO CHEESECAKE 1-3-04

Cream 8 oz of softened cream cheese. Blend in 3 tbsps. sugar. Add 8 oz container cool whip. Mix well. Add crushed oreo cookies. Put in an oreo cookie crust. Reserve a few cookie crumbs to top with.

OREO COOKIE DESSERT #3 (5-29-99) 1-3-04

1 regular size package Oreo Cookies, crushed
¼ cup butter, melted
½ gallon Vanilla ice cream
1 8 oz. jar chocolate syrup
8 ounce carton Cool Whip

Crush cookies and mix with melted butter. Reserve ¼ cup for topping. Pat evenly over bottom of 9x13" pan. Slice ice cream 2" thick lay on top of crust. Pour chocolate syrup over ice cream. Spread Cool Whip evenly on ice cream. Sprinkle remaining crumbs over all. Freeze. Cut into squares when ready to serve. Keep leftovers frozen. May put spanish peanuts on top of syrup if desired.

CHICKEN TERRIFIC (nov/dec97pg1) 1-3-04

Crust:
8 ozs. seasoned stuffing mix
½ cup margarine, melted
1 cup chicken broth

Spread half this mixture in a 9 x 13" dish.

Filling:
2½ cups diced, cooked chicken
1 tsp. salt
½ cup chopped onion
½ cup chopped celery
½ cup mayonnaise
2 eggs
½ cup milk
1 can cream of mushroom soup
1 cup shredded cheese

Combine the first 5 ingredients and spread over crust. Cover with remaining stuffing mixture. Mix eggs and milk. Pour over stuffing and refrigerate overnight. Spread with soup and bake 1 hour at 350°. The last 10 minutes, sprinkle with cheese and bake until browned.

OREO PUDDING DESSERT (Some Like It Hot Cookbook) 1-3-04

1 pkg. oreo cookies
½ cup butter, melted
2½ cups milk
3 pkgs. instant french vanilla pudding
8 oz. cool whip

Crush cookies. Add butter and press into a 9x13" pan. Mix pudding and milk, beat until thick. Add cool whip. Pour over cookie crust. Sprinkle some cookie crumbs on top. Keep refrigerated.

CHOCOLATE TURTLE CHEESECAKE (jan/feb96pg2) 1-3-04

2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted (optional)
2 (8 oz.) pkgs. cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup semi sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.

In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350° 40 minutes. Loosen cake from rim of pan: cool before
removing rim of pan. Chill. Garnish, if desired.

EASY SNACK 1-3-04

Ritz cracker spread with softened cream cheese and a dollop of jelly on top.

SNOWBALLS (2-12-99) 1-10-04 Top of page

1 cup butter/margarine, softened
½ cup peanut butter
½ tsp. vanilla
1 cup very fine coconut
4 cups powdered sugar, divided
2 cups rolled oats (quick)
1 cup miniature chocolate chips (or white chips)

Cream butter and peanut butter together. Stir in vanilla, coconut, 2 cups powdered sugar, oats. You can add up to an additional 2 cups powdered sugar, or cocoa, as long as mixture is still moist. Stir in the chips. Roll into walnut sized balls. Chill at least 2 hours.

CHOCOLATE TURTLE CHEESECAKE (jan/feb96pg2) 1-10-04

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.

BUTTERSCOTCH ICE CREAM TOPPING (Feb 98) 1-10-04

½ cup dark corn syrup
¼ cup cream
4 tbsps. sugar
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla

Blend corn syrup, cream, and sugar. Cook until sugar is dissolved. Remove from heat, add salt, butter, and vanilla. Beat until smooth and keep refrigerated.

ICE CREAM TOPPING 1-10-04

Chocolate or Butterscotch cook and serve pudding. Cook and pour over ice cream.

SNACK IDEA 1-10-04

Saltine crackers and ice cream.

ALICE'S BREAD PUDDING (original recipe) 1-10-04

1 loaf bread, cubed
1 can sweetened condensed milk, save can
3 cans hot water
1 stick butter, melted
¾ cup sugar
1 tbsps. cinnamon
1½ tsps. nutmeg
5 eggs
1-2 cups raisins

Combine all but bread and raisins. Fold raisins and bread in. Pour into a 9"x11" or 13" pan. Sprinkle with cinnamon. Sprinkle vanilla sugar over top. (Put a few drops of vanilla into 1/3 cup sugar) Lay a sheet of aluminum foil loosely over top. Bake at 350° for 50 minutes. Remove foil and bake additional 10 minutes.

No Show 1-17-04 Top of page

Special Guest Zonya Foco talked about Women's Heart Week. 1-24-04 Top of page

Here's a link to her website.

ALICE'S BREAD PUDDING (original recipe) (1-10-04) 1-31-04 Top of page

1 loaf bread, cubed
1 can sweetened condensed milk, save can
3 cans hot water
1 stick butter, melted
¾ cup sugar
1 tbsps. cinnamon
1½ tsps. nutmeg
5 eggs
1-2 cups raisins

CHICKEN & RICE CASSEROLE (mar/apr99pg4) 2-28-04

6 oz. pkg. long grain and wild rice
3 cups chicken, cooked, cut up
1 can cream of celery soup
2 tbsps. minced onion
2 oz. pimento
2 cups mayonnaise
1 can sliced water chestnuts, drained
2 cans French cut green beans, drained

Prepare rice per package directions. Add the rest of the ingredients to the rice, mix thoroughly. Spread in a greased 9x13" pan. Sprinkle on some paprika and grated parmesan cheese. Cover with foil. Bake at 350° for 1 hour, uncover and bake until brown. (Can be made day before and refrigerated. Bake an additional 45 minutes.)

TIPS, HINTS AND HELPS: 3 tbsps. cocoa 1 tbsps. oil = 1 square chocolate substitute 1-31-04

CHOCOLATE TURTLE CHEESECAKE (jan/feb96pg2) 1-31-04

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.

PRETZEL DIP 1-31-04

1 cup mayonnaise or salad dressing
½ cup sugar
5 tbsps. spicy brown mustard
1 tsp. garlic powder

Mix and chill.

BLARNEY STONES (mar/apr89pg5 didn't give) 1-31-04

4 eggs
1¾ cups sugar
1 cup hot water
2 cups sifted flour
pinch of salt
3 tsps baking powder
1 tsp. vanilla

Separate eggs. Beat yolks until thick. Add sugar gradually. Add water, flour, salt and baking powder. Beat well. Beat egg whites until stiff. Fold into first mixture. Add vanilla. Put in a greased & floured jelly roll pan. Bake at 350° for 20-25 minutes. Cool.

Frosting: To ½ cup butter, add enough powdered sugar till spreading consistency. Add food coloring of your choice. Top with chopped peanuts. Press into cake.

TURTLE CAKE RECIPE (jul/aug90pg1) 1-31-04

1 German Chocolate Cake mix
¾ cup butter, melted
1 (14 oz.) bag caramels
½ cup evaporated milk
2 cups nuts
1 cup chocolate chips

Prepare cake mix per package directions, place half the mixture in a greased 9 x 13" pan. Bake at 350° for 15 minutes. In a sauce pan, heat evaporated milk, caramels, and butter till caramels melt. Stirring constantly over low heat. Pour this mixture over baked cake. Sprinkle with 1 cup nuts and all of the chocolate chips. Pour remaining batter over this. Sprinkle the rest of the nuts over the top. Bake at 350° for 20 minutes. No frosting is necessary.

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