Radio Given Recipes November

Nov. 1  Nov. 8  Nov. 15  Nov. 22  Nov. 29

NO SHOW 11-1-14 Top of page

NO SHOW 11-8-14 Top of page

NO SHOW 11-15-14 Top of page

BUTTERNUT SQUASH SOUP (From 11-22-14 Top of page

6 tbsps. chopped onion
4 tbsps. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
16 oz. cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.


2 1/2 cups chopped cooked chicken breasts
1/4 cup mayonnaise
2 tbsps. real bacon bits
1 green onion, thinly sliced
2 tbsp. ranch dressing
8 slices multi-grain bread
1 large tomato, cut into 8 thin slices
4 sharp cheddar cheese slices

Heat grill pan or heavy skillet sprayed with cooking spray on medium heat. Meanwhile, combine first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread slices. Cook 3 min. on each side or until sandwiches are golden brown on both sides.


1 large onion, cut into 1/4-inch slices
1 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Heat the oil in a deep-fryer to 365 degrees. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

1 (22 count) packages rhodes frozen dinner rolls
1 (3 1/2 ounce) boxes butterscotch pudding mix (NOT instant)
1/2 cup butter or margarine
3/4-1 cup packed brown sugar
1/2 cup pecan pieces (or more)
cooking spray

All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last). Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly. Place bundt pan in the cold oven overnight. When you arise the next morning, set the oven temp to 325°. Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY. Don't remove rolls while the oven is heating, leave inches. Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake. Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes). Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert. Do this over the counter top so if some spills, it won't get on the floor.

PUMPKIN DESSERT (From 11-29-14 Top of page

1 yellow cake mix
1/3 cup butter, melted
1 egg
1 (29 oz.) can pumpkin
1/2 cup brown sugar
2/3 cup milk
3 eggs
2 tbsps. pumpkin pie spice
1/4 cup butter, chilled
1/2 cup white sugar
3/4 cup chopped walnuts

Preheat oven to 350° and lightly grease a 9x13 inch baking dish. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes, until top is golden.

MRS. DASH SEASONING (From 11-29-14

1/2 tsp. cayenne pepper
1 tbsp. garlic powder
1 tsp. basil
1 tsp. marjoram
1 tsp. thyme
1 tsp. parsley
1 tsp. savory
1 tsp. mace
1 tsp. onion powder
1 tsp. sage
1 tsp. black pepper

Mix well. Keep dry.


4 Granny Smith apples, chopped
6 full-size Snickers candy bars, chopped
1 (5.1 oz) box vanilla pudding mix
1/2 cup milk
1 (8-12 oz) tub whipped topping, thawed
caramel sauce for topping

Whisk vanilla pudding packet, 1/2 cup milk and whipped topping together until well combined. Chop up the apples and Snickers into bite size pieces. Fold the chopped apples and Snickers into the pudding mixture. Chill for at least 1 hour before serving. Drizzle with caramel sauce. Enjoy!


Use an 8 or 9 inch pie plate or square pan.


1 cup flour
1/4 cup chopped pecans
2 tbsps. sugar
1/2 cup butter

Mix together and pat into the bottom of pan.


2/3 cup butter
2/3 cup brown sugar
1 cup chopped pecans

Cook in a sauce pan over medium heat until it boils, then continue boiling for 3 minutes. Pour over crust and allow to cool 30 minutes or until completely cool.


1 box instant coconut cream pudding
1 cup milk
1 cup sour cream

Mix pudding with milk until thick and fold in sour cream. Pour over praline layer and chill at least 3 hours before serving.


29 oz. can pumpkin
4 eggs
1 can evaporated milk
1 1/2 cup sugar
1 tsp. salt
1 tbsps. pumpkin pie spice

Mix together and put into a 9x13" pan. Crumble yellow cake mix over top and pour 1 cup melted butter over cake mix. Sprinkle with pecans. Bake 1 hour at 350°. Cool and refrigerate. Serve onto plates inverted.


Use slices of eggplant in place of lasagna noodles. Microwave eggplant slices for 2 minutes and layer with favorite sauces, meats and cheeses. Bake uncovered for 45 minutes at 375°. Let stand 15 minutes before serving.

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