Mar. 5 Mar. 12 Mar. 19 Mar. 26
HUMMINGBIRD CAKE FROSTING #2 3-5-16 Top of page
1/2 cup margarine
1 lb. powdered sugar
1 tsp. vanilla extract
Beat all ingredients and frost cooled cake.
RISOTTO (From Bistro on the River) 3-5-16
In a hot saute pan, add 2 tbsps. olive oil and 1/2 a yellow onion, medium diced. Do not saute the onions, just sweat them. Turn up the heat and add 1 cup Arborio rice, cooking until it just starts to smell nutty and get a little color. Reduce heat and add 1 1/2 cups stock, addig 1/2 cup at a time, stirring between and adding enough to moisten but not make the rice starchy. During this step, prep veggies. Test the rice often to avoid starchiness.
BREAKFAST CASSEROLE (From simplyrecipes.com) 3-5-16
1 tsp. kosher salt
fresh ground pepper to taste
5 cups cubed day old bread (rustic French or Italian
loaf), cut into 3/4-inch to 1 inch-wide cubes
2 cups shredded sharp cheddar cheese
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, cored, chopped tomatoes (optional)
Brown the sausage: Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned on all sides. While cooking the sausage, break up the larger chunks into smaller pieces. When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat. Whisk the eggs, milk, dry mustard, onion powder, salt, pepper: In a large bowl whisk together the eggs, milk, dry mustard, onion powder, salt and pepper. Layer bread, cheese, tomatoes, mushrooms in casserole dish, top with egg mixture: Place the cubed bread in a well buttered 9x13" baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms if using. Top with the browned crumbled sausage. Pour the egg milk mixture evenly over the bread and cheese. If making ahead, cover and chill over night or bake for one hour. Let sit for 10 minutes before putting in the oven. Preheat oven to 325°. Bake uncovered for about one hour. Tent with foil if the top begins to brown too quickly.
FRITTATA (From epicurious.com) 3-5-16
In a 10" oven safe skillet over medium high heat, heat 3 tbsps. olive oil and add 1/2 cup diced onions, cooking until softened, about 5 minutes. In a bowl, whisk 8 large eggs, 1/2 cup milk, 3/4 tsp. salt and 1/4 tsp. pepper. Pour the egg mixture in skillet, stir and cook until edges start to pull away from the pan, 5-7 minutes. Bake at 350° in pan until set, 16-18 minutes.
DRIED KALE 3-12-16 Top of page
Wash and spin Kale and cut or tear into pieces. Lay on foil on top of oven safe cooling rack. Spray with cooking spray or toss with oil. Sprinkle with desired seasonings. Bake at 425° for 15 minutes.
DIET COLA BROWNIES 3-12-16
1/2 can diet cola (6 oz.)
1 box brownie mix
Combine and pour into 8x8" pan. Follow package directions for baking.
CORNED BEEF AND GUINNESS 3-12-16
2 bottles guinness
2 tbsps. brown sugar
Corned beef
Pickling spices
onion
garlic
Bake with guinness on top and mix brown sugar in. Add remaining ingredients.
DIET COLA BROWNIES (3-12-16) 3-19-16 Top of page
1/2 can diet cola (6 oz.)
1 box brownie mix
Combine and pour into 8x8" pan. Follow package directions for baking.
CHOCOLATE COVERED CHERRY CAKE 3-19-16
1 chocolate cake mix
1 can cherry cola
Combine ingredients and pour into a 9x13" pan and bake per package directions.
DREAMSICLE CAKE 3-19-16
1 french vanilla cake mix
1 can orange soda
Combine ingredients and pour into a 9x13" pan and bake per package directions.
STRAWBERRY SHORTCAKE 3-19-16
1 strawberry cake mix
1 can root beer or cream soda
Combine ingredients and pour into a 9x13" pan and bake per package directions.
ORANGE CREAM CAKE (5-12-01, didn't give) 3-19-16
1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.
DOLLY PARTON SALAD (4-7-12, didn't give) 3-19-16
1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.
CROCK POT BEEF AND NOODLES (3-29-08) 3-19-16
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Brown a 3-4 lb. beef roast. Place in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into crock pot. Cook the noodles. Tear up beef and put back in with noodles.
ANGEL FOOD PINEAPPLE CAKE (11-7-15) 3-19-16
1 box angel food cake mix
1 can (20 oz.) pineapple chunks with juice
Put dry cake mix into a large bowl. Add pineapple. Mix well. Put into a greased and floured 9x13" pan. Bake at 350° for 30 minutes.
DINOSAUR EGGS 3-19-16
Boil eggs and peel. Wrap pork sausage around peeled eggs to cover. Bake until sausage is cooked through.
EGG SALAD 3-26-16 Top of page
6 hard boiled eggs, chopped
8 oz. cream cheese, softened
1/3 cup mayonnaise
1 cucumber, peeled, seeded and finely diced
1/4 tsp. garlic salt
1 tbsp. chopped fresh dill
Mix cream cheese and mayonnaise. Add remaining ingredients. Serve on toast or bread.
COOL WHIP EGG DYE (From astepinthejourney.com) 3-26-16
Coat hard boiled eggs in vinegar and let dry. Using a shallow, glass baking dish fill the bottom with Cool Whip. Then choose food coloring and put in LOTS of drops. Swirl around and then place in egg. Make sure every part of the egg is covered in dyed Cool Whip. Once the egg is nice and covered, pick it up gently and place it on newspaper or cardboard. The longer the Cool Whip sits on the egg, the more intense the colors will be. Refrigerate overnight, then wipe eggs clean with paper towel.
EASTER MINT SALAD 3-26-16
16 oz. can crushed pineapple, undrained
3 oz. lime jello, dry
10 oz. mini marshmallows
8 oz. crushed butter mints
16 oz. cool whip
Mix pineapple and dry jello. Fold in marshmallows and refrigerate overnight. The next day, add crushed mints and Cool Whip. Freeze or refrigerate.
HOHO CAKE 3-26-16
1 chocolate cake mix
1 can milk chocolate frosting
8 oz. cream cheese
1 stick butter or margarine
3 cups powdered sugar
16 oz. cool whip
Prepare cake per package directions in two round cake pans. Blend cream cheese and margarine until smooth. Mix well and fold in Cool Whip and refrigerate. Once cake is cooled, remove from pans and put the filling in the center of the cake. Press top layer on, smooth out the sides and frost with frosting.
DIET COLA BROWNIES 3-12-16
1/2 can diet cola (6 oz.)
1 box brownie mix
Combine and pour into 8x8" pan. Follow package directions for baking.
CHOCOLATE COVERED CHERRY CAKE 3-19-16
1 chocolate cake mix
1 can cherry cola
Combine ingredients and pour into a 9x13" pan and bake per package directions.
DREAMSICLE CAKE 3-19-16
1 french vanilla cake mix
1 can orange soda
Combine ingredients and pour into a 9x13" pan and bake per package directions.
STRAWBERRY SHORTCAKE 3-19-16
1 strawberry cake mix
1 can root beer or cream soda
Combine ingredients and pour into a 9x13" pan and bake per package directions.
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