Radio Given Recipes August 

Aug. 1  Aug. 8

WILD RICE QUICHE 8-1-15 Top of page

10 inch pie shell
1 cup ham
2 cups shredded swiss
1 cup wild rice, cooked per package instructions
2 tbsps. butter
3 green onions, minced
1/2 cup green pepper, diced
4 eggs
1 cup heavy cream

Sprinkle ham, cheese and cooked rice in shell. In a pan, melt butter. Add onion and green pepper. Cook on medium high. When to desired doneness, sprinkle over ham mixture in shell. Beat eggs and cream. Pour over top of ham mixture. Bake at 375° for 35-40 minutes or until eggs are set. Use aluminum foil and remove 15 minutes before removing from oven to brown.



1 cup butter
1 cup water
2 tbsps. cocoa

Bring to boil. Remove from heat; let cool.In a bowl mix in with cocoa mixture:
2 cups sugar
1 tsp. soda
2 cups flour
1/2 cup buttermilk
1/2 tsp. salt
1 tsp. vanilla
2 eggs

Preheat oven to 350°. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each. Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.

3/4 cup creamy peanut butter
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips and peanut butter chips. Cool completely in pan. Remove from pan and serve.

Tips, hints and helps: How to freeze fresh berries. 8-1-15

Wash berries in 3 parts water and 1 part distilled white vinegar. Rinse berries and let air dry. Freeze berries on baking tray for 4-6 hours. Transfer to a freezer bag. Will keep 6 months.


2 cups frozen corn, thawed
1 can (15 oz.) black beans, rinsed and drained
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dried
1 1/2 cups shredded Mexican cheese blend
1 can (4 oz.) chopped green chilies, drained
4 green onions, chopped
1/4 cup chopped cilantro
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne red pepper
1 pkg. (21) egg roll wrappers
1 egg beaten for sealing egg roll (can substitute water)
Guacamole (optional)

In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425° for 10-15 minutes until lightly brown. Turn them halfway through baking. Serve warm with guacamole and hot sauce.


8 large eggs
2 cups milk (whole is best)
3 green onions
1 tsp. onion powder
1 tsp. salt
3/4 lb. canadian bacon, cut into 1/2 inch pieces
6 english muffins, cut into 1/2 inch pieces
1/2 tsp. paprika
1 pkg. hollandaise sauce
1 cup milk
1/4 cup butter or margarine

Spray 9x13" baking dish with cooking spray. Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight. Preheat the oven to 375°.  Sprinkle casserole with paprika; cover with aluminum foil. Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

ZUCCHINI BAKE (From 8-1-15

4 small zucchini, diced (about 3 cups total)
2 cups (about 5 1/2 ounces) club cracker crumbs
2 tbsps. butter
3 eggs
1 small onion, grated
1/2 cup 2% reduced-fat milk
1 cup shredded Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup grated Parmesan cheese

Preheat oven to 350°. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan. Bake, uncovered, 35 minutes, or until golden on edges.


2 cups reduced sodium chicken broth
1 cup milk
1 tsp. poultry seasoning
1/2 cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
1/4 cup cooked, crumbled bacon
1 pound boneless skinless chicken breasts
2 tsps. seasoning (like Emeril's Essence)
1/4 cup shredded Gruyere cheese (any kind will work)
3 cups fresh broccoli florets

Preheat the oven to 400° and generously grease a 9x13" baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms. In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes. While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside. Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.


1 loaf Italian bread
10 oz. pkg. shredded Swiss cheese
2 tbsps. poppy seeds
1-2 cans sliced mushrooms
1/2 cup chopped onion
2 sticks melted margarine
1 tsp. Lawry's seasoning salt
1 tsp. dry mustard
1/2 tsp. lemon juice

Slice bread diagonally both directions to 1/2 inch of bottom. Combine swiss, poppy seeds, mushrooms, and onions. Stuff into bread. Combine margarine, seasoning salt, mustard and lemon juice. Pour over bread. Bake at 350° for 30-40 minutes. Serve warm.


1 cup mayonnaise
1 cup sweet onion, chopped
1 tbsp. grated parmesan
1/4 tsp. garlic salt
4 oz. pkg. grated swiss

Mix and put in small baking dish. Bake at 325° for 40 minutes.


1 lb. hamburger
2 lbs. Velveeta cheese
8 oz. cream cheese
20 oz. can chili with no beans
2 small cans mild green chile peppers, chopped
milk, optional
splash tobasco, optional

Brown and drain hamburger. Melt cream cheese and Velveeta in crock pot. Add chili and peppers. If too thick, add a little milk. Add tobasco if desired.


1 cup mayonnaise
1 cup sour cream
1 garlic clove, minced
1 tbsp. dill weed
1 tbsp. shallots, minced
1 tbsp. fresh parsley, minced
1 tbsp. seasoning salt or Beaumonde
2 loaves dill onion bread

Cut center of bread bowl and break into pieces. Mix together dip ingredients and put into hollowed out bread bowl. Place bread pieces around bowl and serve.

TACO SCOOP APPETIZER 8-15-15 Top of page

1 1/2 lbs. hamburger
1 pkg. taco seasoning mix
1/2 cup water
8 oz. mexican cheese
8 oz. sour cream
1 bag fritos scoops, bite size

Brown and drain hamburger. Add half the taco seasoning mix and the water. Continue cooking until the water is gone. Add salsa. Mix well. Set aside. Preheat to 350°. Fill scoops with meat mixture. Mix sour cream and remaining taco mix and set aside. Top scoops with the cheese. Put on a large baking sheet. Bake until cheese melts. Serve with dollop of the sour cream mixture.


1/3 cup butter, softened
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour milk
2 1/2 cups flour
4 tbsps. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
2 cups finely grated zucchini
1/4 cup chocolate chips

Cream butter, oil and sugar. Add in eggs, vanilla and sour milk. Beat well. Stir in dry. Add zucchinhi. Pour batter in greased 9x13" or bundt pan. Sprinkle chips on top. Bake at 325° for 40-45 minutes. Can omit cloves and put a mixture of 1/2 cup sugar and cinnamon to taste on top before baking to give it a crunch.

STUFFED GREEN PEPPERS (From 8-22-15 Top of page

4 medium green bell peppers
4 oz. ground pork sausage
4 oz. ground beef
1 1/2 cups chopped onions
1/2 cup chopped celery
2 tsps. minced garlic
1 1/2 cups cooked long-grain rice
1/2 tsp. salt, plus more for seasoning
1/4 tsp. freshly ground black pepper, plus more for seasoning
1/2 tsp. Essence, plus more for seasoning, recipe follows
1/4 cup chopped green onions, green part only
1 tbsps. chopped parsley leaves
2 tbsps. fine dry bread crumbs
2 tbsps. grated Parmesan
4 tsps. unsalted butter

Preheat the oven to 400°. Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside. In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers. In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.


2 1/2 tbsps. paprika
2 tbsps. salt
2 tbsps. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme

Combine all ingredients thoroughly.

EASY MEATLOAF (From 8-22-15

1 1/2 lbs. ground beef (can use a mixture of beef and sausage)
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tbsps. brown sugar
2 tbsps. prepared mustard
1/3 cup ketchup

Preheat oven to 350°. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350° for 1 hour.


8 oz. colored spiral noodles, cooked
2 tomatoes, diced
1 green and 1 red pepper, diced
2 cucumbers with peels, seeded and diced
1 onion, diced
3/4 cup ketcup
1/4 cup oil
3/4 cup sugar
1/2 cup white vinegar
salt and pepper to taste

Combine and serve.


3 tbsps. dehydrated cilantro or 1/3 cup fresh cilantro
4 tbsps. lime juice
1/4 tsp. cumin
salt to taste

Combine dressing ingredients and set aside. Then chop each of the following vegetables into 1/4" cubes:

2 cups cucumbers, seeded
1 cup orange sweet pepper
1/2 cup sweet onion
1 cup fresh pineapple
jalapeno peppers, optional

Combine vegetables and pour dressing over top. Mix and serve with Scoops or as a side dish.


2 beaten eggs
1 cup water
1 box stuffing mix
2 lbs. meat
1/4 cup ketcup

Mix and shape into loaves. Top with more ketcup. Bake at 400° for 30-35 minutes or until cooked through.

Tips, hints and helps: Use a sprinkle of 7-Up or Mt. Dew to keep cut apples and bananas from turning brown. 8-22-15

S'MORES DIP (From 8-29-15 Top of page

1/2 tablespoon butter
1 1/2 cups chocolate chips (semi-sweet, milk chocolate, or a combo)
15 jumbo marshmallows, halved
Graham cracker squares

Adjust rack to center position of oven and place 8-inch cast iron skillet on rack. Preheat oven to 450° with skillet inside. Once oven is preheated, use a pot holder to remove hot skillet from the oven. Place pat of butter in the skillet and use a pot holder to hold the handle and swirl the skillet so that the melted butter coats the bottom and sides. Pour chocolate chips in an even layer into the bottom of the skillet. Taking care not to burn fingers on the sides of the skillet, arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely. Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Use an oven mitt to remove the skillet from the oven and allow to rest for 5 minutes. Serve immediately with graham cracker squares or sticks...but be careful, because the dip (and the skillet) will be very hot!

HARD BOILED EGGS (4-19-14) 8-29-15

Boil water to a rolling boil and put eggs into boiling water. Turn water off. Partially cover. Let stand 17 minutes. Pour hot water mostly out and add cold water until eggs are cool.

Tips, hints and helps: For delicious Deviled Eggs, substitute 4-5 tbsps. of Mrs. Renfro's Jalapeno Green Salsa for 1/2 the mayonnaise in your favorite Deviled Eggs recipe.


Using 1 tub of cool whip, and stir in crumbled cookies, candies or fruit to make an easy dessert.

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