Radio Given Recipes June

June 7  June 14  June 21  June 28

BUG SPRAY 6-7-14 Top of page

5-6 tbsps. real vanilla
16 oz. tap water
1/4 cup lemon juice
15 drops lavander oil

Mix together and put into spray bottle. Apply to skin to repel bugs.

STUFFED BURGERS 6-7-14

For each burger, use 2 patties and put some cheese and diced onions and jalapenos or other topping on the cheese and seal it in with the 2nd patty. Grill normally.

CHOCOLATE LASAGNA (From food.com) 6-7-14

36 Oreo cookies, can use Gluten Free
6 tbsps. butter, melted
8 oz. cream cheese, softened
1/4 cup granulated sugar
2 tbsps. cold milk
12 oz. Cool Whip, divided
2 pkgs. chocolate instant pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

FOIL DINNER OR BUNDLE (4-11-09) 6-7-14

Use two pieces of foil  about 18" long. Lay one piece top of the other. Place hamburger patty, chicken breast, or meat of your choice on top the double foil, along with cut up potatoes, carrots, onion or other vegetables of your choice. Add butter, salt and pepper or any combination of spices. Fold foil around food and seal. Place on coals that are white hot. Or you can use a gas grill. Cook about 45 minutes or until done. Can add a couple pieces of bacon on top and bottom of food before cooking.

LAZY DAY LASAGNA (2-1-14) 6-7-14

12 oz. cottage cheese
2 cups mozarella cheese
2 eggs
1/3 cup chopped parsley
1 tsp. onion
1/2 tsp. dried basil leaves
1/2 tsp. pepper
32 oz. spaghetti sauce
3/4 lbs. ground beef, cooked and drained
9 uncooked lasagna noodles
1/4 cup water
grated parmesan cheese

In large bowl, mix first 7 ingredients until well blended. In medium bowl, mix spaghetti sauce and cooked beef. In a 12x8x2" spread 3/4 cup of meat sauce. Spread with half the cottage cheese mixture and 1 cup meat sauce. Layer 3 uncooked noodles, spread with remaining cottage cheese mixture and top with remaining noodles and meat sauce. Pour water around edges of casserole. Cover lightly with foil and bake at 375° for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender. Let stand for 10 minutes before serving and top with parmesan cheese. 

LAZY DAY LASAGNE (varied from above sep/oct83pg5) 6-7-14

1 pound beef
1 (14½ ounces) tomatoes, undrained
1 (6 ounces) tomato paste
1½ teaspoon salt
1½ teaspoon basil
½ teaspoon oregano
8 lasagna noodles
1/8 teaspoon garlic powder
½ cup water
2 cups cottage cheese
¼ cup parmesan cheese
1 egg
1 tablespoon parsley flakes
2 cups shredded mozzarella cheese

Crumble ground beef into 1½ quart casserole. Microwave on high 5-6 minutes or until no longer pink, stirring once to break into pieces, drain. Stir in tomatoes, tomato
paste, salt, basil, oregano, garlic powder and water. Microwave on high 4-5 minutes or until mixture boils. Combine cottage cheese, parmesan cheese, egg and parsley flakes. Mix well. Pour 1½ cup sauce mixture into 12 x 8 glass dish. Spread evenly. Place 4 uncooked noodles over sauce. Top with 1 cup cottage cheese mixture, spreading evenly. Sprinkle with ½ mozzarella cheese. Spoon 1 cup sauce evenly over cheese. Place 4 noodles on sauce and top with layer of remaining cottage cheese mixture, mozzarella
cheese and tomato sauce. Cover tightly with plastic wrap. Microwave on high 15 minutes, rotate dish. Microwave on 50% power for 15-20 minutes or until noodles are
tender. Remove plastic wrap and sprinkle with additional 2 tablespoons parmesan cheese. Microwave on high uncovered 1½-2 minutes or until cheese is melted. Let stand
10 min. before cutting into squares.

GLUTEN FREE BANANA BREAD 6-14-14 Top of page

2 cups gluten free flour
1/4 tsp salt
1 tsp. baking soda
1/2 tsp. nutmeg
1 stick butter or margarine
1 cup sugar
2 eggs
2 tsps. vanilla
3 ripe bananas

Heat oven to 350. Prepare muffin or mini loaf pans. Combine flour, salt, soda and nutmeg. Using mixer, combine butter and sugar. Add vanilla and eggs. Mix well. Add flour. Bake 15-18 minutes for muffins and 30 minutes for mini loaf pans. Toothpick test done.

RHUBARB CRUNCH 6-14-14

Base and Topping

1 cup whole wheat flour
3/4 cup oatmeal
1/4 cup dark brown sugar
1/3 cup melted butter
1 tsp. cinnamon
1/8 tsp. nutmeg

Fruit

5 cups diced rhubarb
1/2 cup dark brown sugar
1/4 cup sugar
2 tbsps. corn starch
1 cup water
1 tsp. vanilla

Mix topping ingredients until crumbly. Press 1/2 into the bottom of a 9x11" cake pan. Cover with rhubarb. In saucepan, combine sugar, corn starch, water and vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining topping. Bake at 350° for 45 minutes to an hour.

Tips, hints and helps: Use a mixture of 3 cups ammonia, 3 cups vinegar inside a plastic garbage bag with your grill grates. Slowly add 1 cup of baking soda and tie bag shut. Let sit in sunlight for 24 hours. Spray off with hose. 6-14-14

THREE CHIP BARS 6-14-14

2 rolls oatmeal scotchy cookie dough
1/2 bag heath bits
6 oz. each of peanut butter and chocolate chips
1/2 cup chopped nuts, optional

Grease a 9x13" pan. Pat cookie dough into the bottom. Sprinkle heath bits on top. Mix together the peanut butter and chocolate chips. Pour over top of heath bits. Top with nuts. Bake at 350° for 12-15 minutes.

CINNAMON ROLLS WITH YELLOW CAKE MIX (7-1-97) 6-14-14

2 pkgs. yeast
1/3 cup oil
2½ cups lukewarm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 additional cup flour
3 eggs
soft butter, sugar and cinnamon

GLAZE FOR CINNAMON ROLLS (7-1-97) 6-14-14

1 pound powdered sugar
½ stick melted butter
1½ tsps. vanilla
½ - ¾ cup milk

Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt. Beat until bubbly. Add 5¼ cups flour slowly. Stir until soft dough forms. Knead on floured board for 5 minutes. Place in greased bowl. Let rise until doubled. Punch down, divide in 2 parts. Roll out on floured board, spread with softened butter, sprinkle with cinnamon and sugar. Roll up, cut with dull knife to 1" thickness. Place in greased pan, let rise until doubled. Bake 25-35 minutes at 350°. Glaze while still hot. Can freeze after baking.

CHOCOLATEY NANIMO BARS 6-21-14 Top of page

1/2 cup butter, cubed
1/4 cup sugar
1/4 cup baking cocoa
1 egg, lightly beaten
1 1/2 cups graham cracker crumbs
1 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted

Filling:

1/2 cup butter, softened
2 tbsps. Bird's custard powder or instant vanilla pudding mix
2 cups powdered sugar
3 tbsps. half and half cream

Topping:

1 oz. white baking chocolate, melted
6 oz. (1 cup) semisweet chocolate chips
1 tbsp. shortening

Line bottom of 9 inch square baking pan with parchment paper. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat. In a small bowl, whisk a small smount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat. Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold. For filling, in a large bowl beat butter and custard powder until blended. Beat in powdered sugar and half and half until smooth. Spread over crust. Refrigerate covered, 1 hour or until firm. For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling. Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines 1/4 to 1/2 inch apart. Working at right angles to the white chocolate lines, pull a toohpick back and forth across the pan, cutting through the piped lines to create a feather design. Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator.

SALTED NUT ROLL BARS  (6-25-11) 6-21-14

1 yellow cake mix with pudding in the mix
1 egg
1/2 cup margarine or butter

Mix together and spread on bottom of 9x13 pan. Bake at 350° for 12-15 minutes. Remove from oven. Top with 3 cups mini marshmallows. Return to oven for 6-8 minutes.

Combine:

2/3 cup white corn syrup
12 oz. bag of peanut butter chips
1/2 cup margarine or butter
2 tsps. vanilla

Melt over medium heat until well mixed. Let cool for 5-10 minutes. Pour over marshmallows. Top with salted peanuts. Chill and cut into bars.

GRILLED ONION 6-21-14

Choose your favorite onion, and cut the top off, spoon out a small section in the center and into the center drop a chicken boullion cube and fill the rest of the hole with butter. Wrap in aluminum foil and grill, turning with tongs until done. Do not grill over direct heat.

GRILLED CABBAGE (3-29-14) 6-21-14

1 head cabbage, wedged
butter
salt and pepper

Butter, salt and pepper both sides of each wedge of cabbage. Grill on top rack on grill until soft to the touch.

BLUEBERRY UPSIDE DOWN SKILLET CAKE (tasteofhome.com) 6-21-14

1/4 cup butter, cubed
1 cup packed brown sugar
1/4 cup orange juice
1 1/2 cups flour
1/2 cup sugar
2 tsps. baking powder
1/2 tsp. salt
1 egg
1/2 cup 2% milk
1/2 cup butter, melted
1/2 tsp. almond extract

Preheat to 400°. In a 10 inch oven proof skillet, melt 1/4 cup butter and stir in packed brown sugar. Stir until dissolved. Remove from heat. Stir in orange juice. Sprinkle with blueberries. In a large bowl, whisk flour, sugar, baking powder, and salt. In a different bowl whisk egg, milk, 1/2 cup butter and extract until well blended. Add to flour mixture. Stir just until moistened and pour over blueberry mixture. Bake 18-22 minutes. Toothpick test done. Serve with ice cream or whipped cream.

CINNAMON CRUMBLE PIZZA 6-28-14 Top of page

9 Rhoades thin rolls or 6 Texas rolls, thawed to room temperature
1 1/2 tbsps. butter, melted
3 tbsps. sugar
1 tsp. cinnamon

Topping:

1/4 cup flour
3 tbsps. sugar
1/8 tsp. cinnamon
dash salt
2 tbsps. cold butter

Glaze:

1 tbsp. butter, melted
1 tbsp. + 1 tsp. milk
1/2 tsp. vanilla or almond flavoring
1 cup powdered sugar

Spray counter lightly with cooking spray. Combine rolls and roll into 9 inch circle. Place in sprayed 12 inch pizza pan. Brush dough with melted butter. Combine sugar and cinnamon and sprinkle over butter. Combine dry topping ingredients well and cut into butter until crumbly. Sprinkle topping over pizza. Cover with plastic wrap. Let rise 30 minutes. Remove wrap. Bake at 450° for 8-10 minutes. Prepare glaze by mixing ingredients well. Remove from oven and drizzle with glaze. Serve warm.

CHOCOLATEY NANIMO BARS (6-21-14) 6-28-14

1/2 cup butter, cubed
1/4 cup sugar
1/4 cup baking cocoa
1 egg, lightly beaten
1 1/2 cups graham cracker crumbs
1 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted

Filling:

1/2 cup butter, softened
2 tbsps. Bird's custard powder or instant vanilla pudding mix
2 cups powdered sugar
3 tbsps. half and half cream

Topping:

1 oz. white baking chocolate, melted
6 oz. (1 cup) semisweet chocolate chips
1 tbsp. shortening

Line bottom of 9 inch square baking pan with parchment paper. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat. In a small bowl, whisk a small smount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat. Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold. For filling, in a large bowl beat butter and custard powder until blended. Beat in powdered sugar and half and half until smooth. Spread over crust. Refrigerate covered, 1 hour or until firm. For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling. Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines 1/4 to 1/2 inch apart. Working at right angles to the white chocolate lines, pull a toohpick back and forth across the pan, cutting through the piped lines to create a feather design. Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator.

Click here to go to the next month of radio recipes.

Click here to go back to the list of radio recipes.

Click here to go back to the main page.