Radio Given Recipes October

Oct 4  Oct 11  Oct 18  Oct 25

NO SHOWS 10-04-08, 10-11-08, 10-18-08

Special Guest Jamie Dunn: Taste of Home Culinary Specialist 10-25-08 Top of page

FRIED GREEN TOMATOES (didn't give) 10-25-08

1 tablespoon brown sugar
1 cup all-purpose flour
4 to 6 medium green tomatoes, sliced 1/2 inch thick
1 egg, beaten
1/4 cup milk
1 cup seasoned dry bread crumbs
3 tablespoons butter
1 tablespoon vegetable oil

Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine the egg and milk. Dip each tomato slice; then dip into the bread crumbs. In a skillet, heat butter and oil over medium-high. Fry tomatoes until brown on both sides but firm enough to hold their shape. Yield: about 6 servings.


3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
2/3 cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months. To use frozen bread: Thaw at room temperature. Yield: 2 loaves.


1 cup packed brown sugar
1/2 cup butter, cubed
2 tubes (12 oz. each) refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (8 oz.) cream cheese, cut into 20 cubes
1 1/2 cups chopped walnuts (optional).

In a microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until the sugar is dissolved. Set aside. Flatten each biscuit into a 3-inch circle. Combine the sugar and cinnamon. Sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling and pinch the edges to seal tightly. Sprinkle 1/2 cup walnuts (if desired) into a greased 10-inch fluted tube pan.
Layer in the pan as follows: Half of the biscuits, half of cinnamon and sugar mixture, half of butter mixture and 1/2 cup walnuts (if desired). Repeat the layers. Bake at 350 degrees for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.


1/2 cup melted butter
1 cup packed brown sugar

Put butter and brown sugar in a glass measuring cup and microwave until butter is melted and bubbly. Pour a little over top. Can also be made in muffin tins.


1 cup Sliced almonds, divided (or whatever type of nuts you'd like to use)
1 pkg (8 oz) cream cheese
1/4 cup Sugar
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
24 RHODES dinner rolls, thawed, but cold
1/2 cup Butter, melted
1 cup Packed brown sugar


1 tablespoon Butter
1 cup Confectioners' sugar
2 tablespoons Water
1/2 teaspoon Almond extract

Coat a 10 in bundt pan with cooking spray; sprinkle with 1/4 cup almonds; set aside. Cut cream cheese into 24 equal cubes. In a small bowl, combine sugar, cinnamon & nutmeg. Roll cream cheese cubes in sugar mixutre and coat completely. Wrap a roll around each cube to completely enclose cheese. Dip each filled roll in sugar mixture until coated. Place 12 filled & coated rolls into the prepared pan & sprinkle with half of the remaining almonds. Combine the butter & brown sugar in a small microwave-safe bowl. Microwave 30 seconds or until sugar is dissoved.; stir to combine. Pour half of the brown sugar mixture over rolls in pan. Place remaining rolls in pan. Sprinkle with remaining nuts & and remaining sugar mixture. Top with remaining butter mixture. Cover with plastic wrap & let rise in a warm place until dough reaches the top of the pan. Remove wrap & bake at 350 degrees for 45 minutes. To prevent over browning, cover with foil the last 15 minutes of baking. Invert pan immediately onto a serving platter (it is natural for the bread to settle). Combine glaze ingredients and drizzle over warm bread.


2 tbsps. olive oil
2 oz. pancetta or bacon, finely chopped
1 medium onion finely chopped
3 cloves garlic, minced
1 can (49 oz.) chicken broth
2 tsps. italian seasoning
9 oz. cheese tortellini
1 can of crushed tomatoes in puree
8 oz. fresh spinach, rinse and steam
1 cup freshly grated parmesan cheese

Heat oil in dutch oven. Heat to medium. Add pancetta or bacon until crisp. Add chopped onions until soft. Add garlic and cook additional minute. Add chicken broth and italian seasoning. Bring to boil and simmer 5 minutes. While it's simmering, cook your tortellini according to package directions and drain. Add cooked tortellini to soup mixture. Stir in tomatoes and simmer 5 minutes longer. Add spinach and cook until wilted. Season with salt and pepper. Serve with parmesan cheese.


2 cups crushed chocolate wafers (about 35 wafers)
1/3 cup butter, melted
30 caramels
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream, divided
2 cups chopped pecans
3/4 cup semisweet chocolate chips

In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a heavy saucepan, cook and stir the caramels and caramel topping over low heat until smooth. Remove from the heat; stir in 1/4 cup cream and pecans. Spread over crust. Cover and refrigerate for 1 hour. In a saucepan, melt chocolate chips with remaining cream over low heat, stirring until smooth. Drizzle over tart. Cover and refrigerate for 1 hour or until serving. Yield: 12 servings.

CROCK POT BEEF AND NOODLES (3-29-08) 10-25-08

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.

CHAI 10-25-08

2 cups water
2 individual tea bags
1 cinnamon stick
6 cardamom seeds, crushed
1 whole clove
1/4 teaspoon ground ginger
2-1/2 cups milk
1/3 cup sugar
Sweetened whipped cream, ground cinnamon and cinnamon sticks, optional

In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired. Yield: 4 servings.


8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup vanilla baking chips

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

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