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No recipes 1-7-17 Top of page
PIZZA LASAGNA 1-14-17 Top of page
Bake 2 pizzas until just browned. Cool and cut into strips the size of lasagna noodles. Construct a lasagna as usual, using the pizza strips as the noodles.
CRANBERRY COFFEE CAKE (11-5-16) 1-14-17
8 oz. cream cheese, softened
1 cup butter or margarine
1 1/2 cups sugar
1 1/2 tsps. vanilla
4 eggs
2 1/4 cups flour, divided
1 1/2 tsps. baking powder
1 1/2 tsp. salt
2 cups fresh or frozen cranberries,
pat dry
1/2 cup pecans or walnuts
In a mixing bowl, mix cream cheese, butter, sugar, vanilla and beat well. Add each egg separately and beat well after each addition. Combine 2 cups flour, baking powder, and salt. Gradually add to butter mixture. Mix remaining flour with the cranberries and nuts. Fold into the batter. The batter will be very thick. Spoon into a greased 10" fluted pan. Bake at 350° for 65-70 minutes.
ROASTED JALAPENO POPPERS (From foodnetwork.com) 1-21-17 Top of page
12 large jalapeno peppers
2 oz. feta cheese
4 oz. cream cheese, at room temperature
4 oz. shredded smoked pepper Jack
cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro,
finely chopped
2 tbsps. grated onion
Preheat the oven to 425°. Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around. Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
SEARED BROCCOLI AND POTATO SOUP (From cooking.nytimes.com) 1-21-17
1/2 cup olive oil, plus more as
needed
2 heads broccoli (about 2 pounds),
separated into small florets, stems peeled and diced
2 1/2 tsps. kosher salt, more to
taste
2 tbsps. unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 tsp. black pepper, more for
finishing
1/4 tsp. red pepper flakes
1/2 lb. potatoes, peeled and thinly
sliced
1/4 tsp. finely grated lemon zest
1 1/2 tbsps. fresh lemon juice,
more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside. Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes. Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
MISSISSIPPI ROAST (From allrecipes.com) 1-21-17
4 lb. beef chuck roast
1/4 cup butter
5 pepperoncini peppers
1 oz. packet ranch dressing mix
1 oz. packet dry au jus mix
Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket. Cook on Low for 8 hours.
POTATO SOUP 1-21-17
1 lb. italian sausage
1/2 medium onion, chopped
1/2 red and yellow pepper, diced
1 can mushrooms stems and pieces
13 oz. chicken broth
6-7 small to medium potatoes, peeled
and diced
Cook in dutch oven until sausage is browned and vegetables are tender. Cut potatoes into pieces and add garlic and Italian seasoning. Combine with sausage mixture. Add chicken broth. Cook for 30-40 minutes until potatoes are done. Add a bunch of kale and a cup of milk. Cook until creamy and heated through.
POTATO SOUP (1-21-17) 1-28-17 Top of page
1 lb. italian sausage
1/2 medium onion, chopped
1/2 red and yellow pepper, diced
1 can mushrooms stems and pieces
13 oz. chicken broth
6-7 small to medium potatoes, peeled
and diced
Cook in dutch oven until sausage is browned and vegetables are tender. Cut potatoes into pieces and add garlic and Italian seasoning. Combine with sausage mixture. Add chicken broth. Cook for 30-40 minutes until potatoes are done. Add a bunch of kale and a cup of milk. Cook until creamy and heated through.
MISSISSIPPI ROAST (From allrecipes.com 1-21-17) 1-28-17
4 lb. beef chuck roast
1/4 cup butter
5 pepperoncini peppers
1 oz. packet ranch dressing mix
1 oz. packet dry au jus mix
Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket. Cook on Low for 8 hours.
APPLE SNOW 1-28-17
1 egg white
2-4 tsps sugar
1 tsp vanilla
Beat with egg beater for 5 minutes. Then add:
1 grated apple, very fine
3/4 tsp. lemon juice
Combine and use as whipped cream.
TURKEY BREAST IN CROCK POT 1-28-17
Put turkey breast in crock pot, breast side down. Add seasonings and onions and garlic, or whatever is desired. Cook for 8-10 hours.
BROCCOLI CHEESE SOUP (From allrecipes.com) 1-28-17
1/2 cup butter
1 onion, chopped
16 oz. frozen chopped broccoli
4 (14.5 oz.) cans chicken broth
1 lb. loaf processed cheese food, cubed
2 cups milk
1 tbsp. garlic powder
2/3 cup cornstarch
1 cup water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
RAVIOLI LASAGNA 1-28-17
25-27 frozen beef filled ravioli
24 oz jar tomato pasta sauce
2 cups mozarella cheese, shredded
1/2 cup parmesan cheese
Preheat oven to 400° . Pour 1 cup tomato sauce into lightly greased baking dish. Create an even layer of ravioli. Top with sauce, then mozarella cheese. Repeat until ravioli is gone. Top with mozarella and parmesan. cover with foil. Bake 45 minutes. Uncover and bake 10-15 minutes more until top is bubbly and golden brown. Let stand 10 minutes before serving.
PINEAPPLE CHEESE BALL 1-28-17
16 oz. cream cheese
8.5 oz. can crushed pineapple, well drained
2 tbsps. chopped onion
1 tbsp. seasoning salt
1/2 cup finely chopped green peppers
2 cups chopped pecans
Soften cheese at room temperature. Blend in pineapple, peppers, salt and onion. Stir in 1 cup chopped pecans. Shape into ball. Roll in other pecans. Refrigerate. Serve on ritz crackers.
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