Here's Kathy and Jeannie on Everyday Living!

Then.....

And Now...

Wednesday March 3rd Audio

Friday February 26th Audio

Wednesday February 24th Audio

Wednesday February 17th Audio

Wednesday February 10th Audio

Friday February 5th audio

Friday March 5, 2010

Good luck to the Mt Ayr Raiderettes who will be going for the class 1-A championship at the Iowa State Girls Basketball Championship.  Gary Bucklin will be heading to the "WEll" to bring you all the play by play action. You can watch it on tv, but I would turn the sound down and turn on the radio and listen to Gary.

We had some computer problems this morning which always throw me in to a panic when I am doing a live show. Plus the fact that I am not all that computer saavy, but we did get things going again and all is well that ends well.  Here are our recipes for today.......

Pumpkin Bread Pudding

3 cups French bread-cubed

2/3 cup 1% milk

1/4 cup canned pumpkin

1 egg

1 egg white

8 packets Splenda No Calorie Sweetener with Fiber

1/4 tsp. pumpkin pie spice

1/4 tsp. ground cinnamon

1 tsp. vanilla extract

2 tsp. chopped pecan

Preheat oven to 350. Spray 4 (4 oz) ramekins with nonstick cooking spary. Cut bread into 1 inch cubes.  Set aside. Mix milk, pumpkin, egg, egg white, Splenda, spcies, and vanilla together in a medium mixing bowl.  Add bread cubes and stir until bread is coated.  Allow bread to soak up moisture for 10 to 15 minutes.  Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil  Bake in preheated oven 10 minutes.  Remove foil and bake another 10 to 15 minutes or until firm to the touch. Serve warm or chilled.  Makes 4 servings

APPLE BREAD PUDDING

1/4 cup butter, cubed

2 cups chopped peeled tart apples

1/3 cup brown sugar

8 cups cubed French bread

1/2 cup butterscotch chips

1/2 cup cinnamon chips

1/2 cup chopped walnuts

4 eggs

3 cups half n half cream

1 tsp. vanilla extract

In a large skillet melt butter.  Stir in apples and brown sugar.  Cook over medium heat for 6 to 7 minutes or until apples are tender, stirring occasionally.  Place bread cubes in a greased 13x9 inch baking dish.  Add the apple mixutre, chips and walnuts; toss to coat.  In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture.  Bake at 350 for 40 to 45 minutes or until a knife inserted near the center comes out clean.  Drizzle with melted cinnamon chips if desired. SErve warm.  Refrigerate leftovers.

Note:  you may not be able to find cinnamon chips at your local store right now, so I would use anothe 1/2 cups of butterscotch chips.  But you could sprinkle cinnamon over the baked pudding if desired.

Enjoy!

Kathy

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Wednesday March 3, 2010

I was looking for my daffodils yesterday and than realized I probably won't find them until at least June because they are (and I'm not joking) burried under 6 feet of snow.  We are still in our calving season at home.  Dave is seriously needing a nap, but the "girls" don't always cooperate to his sleep schedule.  But he isn't as crabby now that the temps are above 20 degrees.  But with the warmer temps has come the mud.  And oh are we going to have plenty of that.  I put away my snowmen this weekend and got out my Easter and spring decorations.  It may not look like spring outside, but it sure does inside.  I'm not sure I will even get the snowmen out next year.  I've had plenty of snow this year to hold me for several years!!!

SALMON WITH DILL SAUCE

6 salmon dillets - 4 oz each

1/2 tsp. plus 2 Tbs. snipped fresh dill - divided

1/4 tsp pepper

4 tsp. cornstarch

2/3 cup red sodium chicken broth

1/3 cup evaporated milk

1 Tbs. Dijon mustard

2 tsp. lemon juice

Place each salmon fillet on a double thickenss of heavy duty foil (about 12 inch square).  Sprinkle with 1/2 tsp. dill and pepper.  Fold foil around salmon and seal tightly.  grill, covered, over high heat for 5 to 10 minutes or until fish flakes easily with a fork. In a saucepan, combine the cornstarch, broth, milk, mustard, lemon juice and remaining dill.  Bring to a boil over medium heat cook and stir for 1-2 minutes or until thickened.  Open foil packets carefully to allow steam to escape.  Serve Salmon with dill sauce.  1 fillet with about 3 Tbs. sauce equals : 238 calories 13 g. fat

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On The Go Cookies

1/2 C. butter at room temperature

2 C. sugar

3 eggs, lightly beaten

1 T. coconut or almond extract

3 C. biscuit mix

3 C. mashed potato flakes

In a mixing bowl, cream butter and sugar.  Add eggs and extract and mix well. Add biscuit mix and potato flakes.  mix well.  Drop by rounded teaspoon onto greased cookie sheet, 2 inches apart.  Bake at 350 degrees for 9-12 minutes or until edges are lightly browned. Yield about 6 dozen.

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Wednesday February 10, 2010

Melinda is off today so this is going to have to be recipe only. But hope you are all staying warm.  Baby it is cold outside!!!!

But hurray the sun is shining.  I always try to look for the positive:)

Blissful Brownies

4 squares Baker's Unsweetened Baking Chocolate

1/3 cup canola oil

1/2 cup unsweetened applesauce

1 tsp. banilla

2 cups sugar

3 large egg whites

1 cup flour

1/2 cup Planters Chopped Pecans

Preheat ovent to 350. Line 13x9 inch bakin pan with ends of foil extending over sides of pan. Microwave chocolate in large microwaveable bowl on high 1 minute.  Stir until chocolate is completely melted. Add oil, applesauce and vanilla; mix well.  Stir in sugar. Add egg whites; stir until well blended. Add flour and pecans; mix well. Spread batter into prepared pan. Bake 25 min. or until brownies start to pull away from sides of pan.  Cool completely. Remove brownies from using foil handles.. Makes 24 servings, 1 brownie each.

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Friday February 5, 2010

It is snowing here in Creston this morning.  Nothing new with that. I will be so glad when winter is over and I usually like the 4 seasons, but I have had it with this winter.   I guess I should be thankful it is not freezing rain.  Just hope spring isn't wet and cool.  Or worse yet our summer becomes fall.  That would be what my Mom use to say "don't borrow trouble".  So I will just be thankful for this day, and not worry about what spring or summer will bring.

PHILADELPHIA STRAWBERRY SWIRL

CHEESECAKE

1 cup graham cracker crumbs

1 cup + 3 Tbs. sugar -divided

3 Tbs. butter - melted

5 pkg ( 8 oz. each) Philadelphia Cream Cheese -softened

3 Tbs. flour

1 Tbs. vanilla

1 cup sour cream

4 eggs

1/3 cup Smucker's Seedless Strawberry Jam

Preheat oven to 325. Mix crumbs, 3 Tbs. sugar and butter; press firmly into bottom of foil lined 13x9 inch baking pan.  Bake 10 minutes.  Beat cream cheese, 1 cup sugar, flour and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well.  Add eggs, one at a time, beating on low speed after each addition, just until blended.  Pour over crust. Gently drop jam by small spoonfuls over top of batter.  Cut through batter several times with knife for marble effect. Bake 40 minutes or until center is almost set.  Cool.  Refrigerate 4 hours or overnight.  Makes 16 servings.  1 piece each.

Note:  you could subtitute any flavor jam and make a different flavor every week

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Wednesday February 3, 2010

Looks like the groundhog saw his shadow yesterday so 6 more weeks of winter.  But wasn't there 6 weeks left of winter anyway?? Just hope spring doesn't foget to show up.  Or this is going to be a very long year:(

Our show was shortened today due to our tower climbers fixing light bulbs on our FM tower.  So in case you didn't get the last recipe we gave that will be our recipe for today.  We gave a Hot Wing Dip that sounded delicious.  It isn't a dip you dip your wings in, it is an actual dip that you dip chips in.  Yummy!!! We also gave a Pizza in Pot - good way to use the crockpot.  And Delicious Baked Beans.  This would go good with whatever you are making for Super Bowl Sunday.

HONEY PECAN CHEX MIX

7 cups Crispix cereal

1 cup mini twist pretzels

1 cup pecan halves

1/4 cup butter or margarine

3/4 cup brown sugar

1/4 cup honey

1 tsp. vanilla

Preheat oven to 250 degrees.  In a greased 9x13 pan, combine Crispix cereal, mini pretzels and pecan halves.  Mix until evenly incorporated and set aside.  In a medium saucepan over medium heat, combine butter, brown sugar and honey.  Bring mixture to a boil, stirring frequently.  let mixture boil for 5 minutes witout stirring. Remove from ehat and stir in vanilla.  Pour mixture over cereal mixture in baking dish.  Carefully toss until evenly coated.  Bake in overn for 1 hour, stirring after every 15 minutes.  Let mixture cool in baking dish and store in an airtight container.

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Friday January 29, 2010

Happy Friday everyone!!! The sun is shining, the birds are singing...well as much as a bird can sing in 5 degree temps. But it is Friday and we've made it through another week.  Of course it is a busy time for me here at the radio station since it also is the end of another month.  But I look at it this way, everyday is one day closer to spring, and I am so ready for budding flowers, and green grass.  And maybe temps about 40 degrees.  Shoot today I would take temps above 20 and think it was warm.

Today was goody Friday and we have a bar recipe I think my daughter will absolutely love.  She loves buckeyes and I make them every Christmas just for her.  But this is a bar recipe and takes only 15 minutes to put together.

BUCKEYE BARS

1/2 cup (1 stick) butter, softened

3/4 cup crunchy peanut butter

22 Nilla wafers, crused (3/4 cup)

2 cups powdered sugar

1/2 of 8 - oz tub Cool Whipped Topping (do not thaw)

3 squares Baker's Semi-Sweet Chocolate

Line 8 inch square pan with foil, with ends of foil extneding over the sides.  Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well.  Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan. Microwave Frozen Cool Whip and chocolate in microwaveable bowl on High 1 minute; stir. Microwave 15 to 30 sec. more or until chocolate is melted; stir until blended. Pour over peanut butter layer; spread to cover peanut butter layer.  Refrigerate 2 hours.  Use foil handles to lift dessert from pan before cutting.  Store in airtight container in freezer up to 1 month.  Thaw in refrigerator before serving.

Kathy

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Wednesday January 27, 2010

First of all happy happy birthday to Jeanne Jones today.  I hope you have a great day!  And to my daughter Callie Sue.  She doesn't like to talk about her age but 30 some years ago she was born at Skiff Memorial Hospital at 5:17 PM in Newton, Iowa.  I can remember the day like it was yesterday.  I went in to the hospital actually on the 26th which was a Friday at about 5:30 in the morning.  Dave did news back then and was just getting ready to take off for the radio station when my water broke.  Back then they didn't mess around and put you in the hospital.  So I laid there all day and night and nothing happened. They finally induced labor around 10 AM Saturday morning and she arrived several hours later.  Both of our parents were there Friday and drove back on Saturday, but  I wasn't allowed to see them because only the daddy's could be in the labor room, and really didn't have a lot of Dad's going in to the delivery room at that time, but Dave evidently convinced them he wouldn't pass out so he got to go with me.  She was a joy the moment she took her first breath.  And the Doctor took her to meet her grandparents who had waited so patiently for the big event.  So Happy Birthday Callie Sue, I hope you have a great day!

Cynda from Breadeaux brought us some goodies this morning promoting the big football game coming up between the Saints and Colts on Sunday Feb. 7th.  Her recipe she shared with us was "782-7503".  I was waiting for the ingredients...and that WAS the recipe.  You can call them and they fix the hot wings and pizza for you.  Duh???

Anyway with all the commotion I forgot to turn the mikes on so you missed the best part of the show.  Doesn't take much to distract me:) We are so fortunate in our community to have a variety of eating establishments and if you want to promote what is going on at your business our guys love to eat.  So bring it on!!!

Recipe of the day is:

FRENCH ONION PORK CHOP SKILLET

boneless pork chops (1/2 inch thick)

2 onions -thinly sliced

2 Tbs. Worestershire Sauce

1 pkg. Stove Top Stuffing Mix for chicken

1 cup mozzarella cheese

Heat large nonstick skillet sprayed with cooking spray on medium-high heat.  Add chops and onions; cok 10 min. or until done turning chops and stirring onions after 5 minutes.  Remove chops.  Cook and stir onions 5 minutes or until golden brown. Stir in Worcestershire sauce.  Return chops to skillet; top with onion mixutre.  mix stuffing mix and 1 1/2 cups hot wate; spoon around edge of skillet.  Top with cheese; cover . Cook 5 minutes or until cheese is melted.

Sounds yummy to me.

Kathy

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January 22, 2010

Well we made it through the week.  I know there are still a lot of people without power and that makes the week seem even longer I'm sure.  I hope you will all enjoy the warmth of comfort of your homes very soon. We lost power for short time yesterday, but considering what some folks have been through that was nothing.  I've been more worried about our FM tower.  Ice and towers just don't get along well.  And then you ad a power outage here and there it plays havoc with our programming, but we (knock on wood) have come through this storm sometimes at minimal power, but still on the air and that is always good news in our business.

Since we all need a little sunshine it was an easy choice for our recipe of the day.  The title pretty much says it all.

UPSIDE-DOWN SUNSHINE CAKE

1 pkg. (2-layer size) yellow cake mix

1 pkg. ( 4 serving size) Jell-O Brand Orange Flavor Gelatin

1 can ( 20 oz.) Dole pineapple rings, drained

10 maraschino cherries

3/4 cup thawed Cool Whip Topping

Preheat oven to 350 degrees. Prepare cake batter as directed on package; set batter aside. Spray 13x9 inch baking dish generously with cooking spray. Sprinkle dry gelatin mix onto bottom of dish. Top with pineapple rings; place cherry in center of each ring.

Makes 12 servings

variation: omit cherries, and prepare recipe as directed using Raspberry Jello and substituting 1 drained can (15 oz) sliced peaches for the pineapple.

Have a great weekend and hopefully next week will be a better one.

Kathy

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January 20, 2010

I declared this on facebook and maybe if I declare it here the weather will change.  I am officially done with winter.  Let spring begin and the sooner the better. Enough is enough.  I usually try to stay positive but I'm running out of good thoughts.

Jeanne didn't make it in today, so Melinda filled in and we just did a hodge podge of recipes.  The recipe I am going to post is actually in our Creston Radio 60th Anniversary Cookbook, so if you happen to have it just look under dips.  There were several in there I would like to try and with the Super Bowl just around the corner it would be a good time to try them out.

APPLE DIP

1 - 16 oz. bag caramels

1 stick butter

1 can sweetened condensed milk

Heat in microwave 1 minute.  Stir and heat 1 minute more, or until melted. Serve with apple slices. 

Friday January 15, 2010

Sorry I didn't get to post on Wednesday but our internet was down.  We didn't realize how much of our programming is on the internet these days until we lost it. Plus we go to various sites to download some of our ads.  It is something that we just take for granted and when it's gone, we started to realize just how much we use it.

Today's recipe is for all of you who are trying to make an honest effort to eat more healthy, but still want to have your "sweet" treat.  I'm glad to know that one of my favorite cookies made with Splenda only has 60 calories.  That's not bad for a peanut butter cookie.

PEANUT BUTTER COOKIES

1/2 cup packed Splenda Brown Sugar Blend

3 Tbs. Splenda Sugar Blend

5 Tbs. softened trans-free margarine

1/4 cup creamy peanut butter

2 egg whites

1 tsp. vanilla extract

1 3/4 cups all purpose flour

3/4 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350. In large bowl, beat Splenda Brown Sugar Blend, Splenda Sugar Blend, margarine, and peanut butter until smooth. Add egg whites and vanilla. Beat until light. In another large bowl, combine flour, baking soda, and salt. Stir flour mixture into peanut butter mixture. Shape into 1 inch balls and place on lightly greased baking sheets.

Using a fork dipped in water, flatten cookies in cross hatch pattern. Bake in preheated oven 10 minutes or just until cookies are set and look slightly underdone.  Cool on sheets 2 minutes. Remove to wire racks; cool completely.

Makes 36 cookies - 1 cookie

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Friday January 8, 2010

I don't know about you but I've about had it for winter this year.  Unfortunately I think we've just got started.  But if you are like me and over 50 yrs. of age this type of weather is what I remember of winters growing up.  And I don't remember one this bad snow wise since about 1996 or 97.  So if we don't get heavy snows every 10 or so years that makes it seem better.  And I much rather have this snow than another ice storm. We at least had electricity and water and we were warm.  Just was inconvenient for most of us.  I do feel sorry for the farmers having to chore in this weather.  And I know it's their job but kudos to the road departments for trying to clear the highways.  That hasn't been an easy task of late.  My Dad worked for Polk County and that was part of his job clearning roads.  But back then they didn't worry about a budget and had them working all night long.  I can still remember trying to find him out in the country (remember there were no cell phones back then) and taking him coffee and a sandwich. He knew about where he would be and we would travel the more traveled gravel roads so as not to get ourselves stuck and cause more grief for the road guys. But to be honest if they say the roads are not to be traveled on we probably should just stay home like we use to do and wait out the storm.  But we have become such a self-centered society and have no patience such as waiting for the roads to clear. And I'm as bad as the next guy when I feel trapped at home, the first thing I want to get out and go somewhere.  Now if I know I can get out it doesn't bother me.  I can always find something to do, it's just the notion that I can't go that bothers me.

Today we gave some goodie recipes but tried to explain how you could take a regular recipe and make it more healthy.  Remember every little bit counts.  Calorie is a calorie so cutting back here and there adds up over time.

Our recipe for today I think even Dave would like.  He is a big fan of banana cream pie and this is called Triple Layer Banana Cream Pie Bars. To lighten these up a bit you can use sugar free vanilla pudding and lite Cool Whip.  I hope you enjoy this recipe

TRIPLE LAYER BANANA CREAM PIE BARS

1 1/2 cups crushed Nilla Wafers (about 60)

1/2 cup chopped pecans

1/3 cup butter or margarine, melted

3 bananas - sliced

3 cups cold milk

2 pkg. (4 serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling

2 1/2 cups thawed Cool Whip Whipped Topping

Preheat oven to 325. Mix wafer crumbs, pecans and butter in 13x19 inch baking dish; press firmly onto bottom ofdish.  Bake 8 min. Cool 10 minutes.  Top crust with banana slices.  Pour milk into large bowl.  Add dry pudding mixes.  BEat with wire whisk 2 minutes or until well blended. Spoon 2 cups of the pudding over banana layer.  Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pit.  Top with remaining 1 1/2 cups whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator.

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Wednesday January 5, 2010

We started talking about healthy eating today. I have a couple of healthy eating tips to get you started.

#1. Drink plenty of water or other calorie-free beverages. We sometimes confuse thirst with being hungry.  So you can end up eating extra calories when an drink of water is really what you need.

#2 Think about what you can add to your diet, not what you should take away.

Start by focusing on getting recommendd 5 to 9 servings of fruits and vegetables each day. You're likely less to overeat because fruit and vegetables displace fat in diet. And that's not to mention the health benefits of fruits and vegetables.  More than 200 studies have documented the disease-preventing qualities of phytochemicals found in produce.

#3. Consider whether you're really hungry.

Whenever you feel like eating, look for physical signs of hunger. Hunger is your body's way of telling you that you need fuel, so when a craving doesn't come from hunger, eating will never satisfy it.  Your stomach is only the size of your fist, so it takes just a handful of food to fill it comfortably,  Keeping your portions reasonable will help you get more in touch with your feelings of hunger and fullness.

#4. Eat several mini-meals during the day.

If you eat fewer calories than you burn, you will lose weight. But when you're hungry all the time, eating fewer calories can be challenging.  Studies show people who eat 4-5 meals or snacks per day are better able to control their appetite and weight.  Dinner should be the last time you eat.

Our recipe for today:

SLOW COOKER LASAGNA

1 lb. ground beef

1 (26 oz) jar spahgetti sauce

1 cup water

1 (15 oz) container Ricotta cheese

1 ( 7 oz) pkg 2 % milk shredded mozzarella cheese- divided

1/4 cup grated parmesan cheese - divided

1 egg

2 Tbs. chopped parsley

6 lasagna noodles - uncooked

Brown meat in large skillet drain. Stir in spaghetti sauce and water. Mix ricotta 1 1/2 cups mozzarella. 2 Tbs. parmesean, egg and parsley.  Spoon 1 cup meat suace into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.  Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. For best results do not cook on the High setting.

Hope you enjoy:)

Kathy

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Friday December 30, 2009

We survived Christmas and another foot of snow, and now I'm trying to get everything done to end this year and look forward to 2010.  I don't make new years resolutions because I break them before the new year day is over.  I'm not going to try and lose weight because I've done that and actually do better on a non-diet. I think when the pressure is off you make wiser decisions about what you eat, or it could be my age.  I just don't eat like I use too.  Whatever you decide to do this next year my wish for you is a new year of prosperity, joy, and good health.

Creamy Crab and Red Pepper spread

2 green onions, thinly sliced, divided

1 tub (8 oz) cream cheese - 1/3 less fat cream cheese

1 can ( 6oz) lump crabmeat, drained

1/2 cup Kraft 2% milk shredded sharp Cheddar cheese

1/2 cup finely chopped red peppers

1 Tbs. Grey Poupon Dijon Mustard

Ritz Reduced Fat Crackers

Reserve 2 Tbs. onions. Mix remaining onions with all remaining ingredients. Cover. Refrigerate at least 1 hour. Sprinkle with reserved onions.  Serve with crackers

Happy New Years!

Kathy

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Wednesday December 23, 2009

Nine years ago we traveled to Atkinson, Nebraska to attend the wedding of our son Chad to our daughter-in-law Amy.  We left on the 21st in a snow storm, and they were married on the 23rd.  Happy Anniversary Chad and Amy and many more!  So I guess not a lot has changed since then except that we now have two beautiful grandbabies added to their union.  And over the weekend they moved to their new house out in the country, and according to Chad that is their last move. I'm hoping this weather will straighten out for those of you needing to travel or for your family members headed to southern Iowa. But it won't be the first Christmas that we have dealt with yucky weather and probably won't be the last.  We are Iowan's and that is the beauty of our state we never know quite what to expect.  Plus it is a great source of conversation at the coffee shops and sale barn:)

The recipe I am going to share with you today is for you non-chocolate lovers.  I think I would like it just because it is different and not the usual fudge, or bon bon's.  I hope you enjoy and Merry Christmas to you all!!

White Fudge

2 cups sugar

1 cup oleo

1/4 cup sour cream

1 (12 oz) white chocolate chips

1 (7 oz) jar marshmallow cream

1 cup nuts

Combine sugar, oleo and soure cream in a saucepan. Bring to boil and boil seven minutes. Add chips and marshmallow cream and nuts.  Spread in 8 x 12 inch pan.

Kathy

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Friday December 18, 2009

Merry Christmas to all of our listening audience of the Every Day Living Show.  Jeanne and I really do appreciate the support you give us on our program throughout the year.  We love the mail we receive, the phone calls we get on air.  And just the fact that you take 45 minutes out of your day to listen to two women who really have no credentials to do this type of program except we both love to cook, we love to eat and bonus we love to talk about it:)

Today was goody Friday but we did actually give a recipe that one of our callers requested that we had talked about on Wednesday but didn't actually give the recipe.  I had seen this recipe in one of my lady magazines and it was an advetisement from Ocean Spray.  So this will be our recipe for today.  But tune in Wednesday because after the show I found another variation of this recipe.

ULTIMATE PARTY MEATBALLS

1 - 14 oz. can Ocean Spray Jellied Cranberry Sauce

1 - 12 - oz. bottle Heinz Chili Sauce

1 - 2 pound bag frozen, pre-cooked, cocktail size meatballs

Directions:

Combine sauces in a large saucepan. Cook over medium - low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through stirring occasionally.

I think this sauce recipe would also be good for little smokies.  I hope you enjoy it.

Happy Holidays!!!

Kathy

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Friday December 4, 2009

A gal called in at the end of the show and gave a recipe that you probably didn't have time to write down since we were running out of time, so I am making it our recipe of the day.

BEER NUTS

2 lbs. raw peanuts

2 cups sugar

1 cup water

Cook in electric skillet until water is gone.  Pour onto buttered cookie sheet.  Bake at 225 for 15 minutes, stir and bake again for 15 more minutes.

If you are needing a Christmas gift and or a grab bag gift we still have a few of our 60th Anniversary Creston Radio Cookbooks left.  They are only $10.00 and we can ship them out for you for an additional fee. This is the cookbook Jeanne and I use daily because it has all of our family favorites in it,plus several favorites from some of our listeners.

Happy Holidays!!!

Kathy

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Wednesday December 2, 2009

Survived the first of our major holidays for this time of year. Both kids and families were at our house for an evening meal.  Even had time to play a couple of games before the little ones had to go home for bath and bed.  I always try to come up with something different to serve because it is a "holiday", but my kids like the traditional menu that we've had for as long as they can remember Thanksgiving.  We didn't travel home for Thanksgiving very many times in our 40 years of marriage.  Mainly because it was on Thursday and we would usually have to work the next day.  So I am so thankful that our kids and family are so close that we can enjoy them for the holiday.  Chad's normally travel back to Nebraska to Amy's folks for Thanksgiving, but since they right in the middle of building their house, there was too many things that needed to get done this past weekend.  Now it's time to get the cards addressed, presents wrapped, and in my case decorate the tree and the house.  No I don't have my tree up yet, but hopefully this weekend that will happen.

Today I'm sharing Callie's "Hot Apple Pie" recipe that she served last week at an event she had at her house.  It was delicious and would be great if you are just having soups and snackies for part of your holiday entertaining.  I hope you enjoy it as much as I did.

HOT APPLE DIP

8 oz. cream cheese

2 Tbs. brown sugar

1/2 tsp. pumpkin pie spice

1 apple - peeled and chopped

1/4 cup shredded Cheddar Cheese

1 Tbs. finely chopped pecans

Wheat thins lightly cinnamon crackers

Preheat oven to 375 degrees.  Mix cream cheese spread, sugar and spice in medium bowl until well blended.  Stir in half of the chopped apple.  Spread into an 8 inch pie plate or small casserole dish.  Top with remaining apples, cheddar cheese and pecans.

Note: she did not have cinnamon crax so sprinkled a little cinnamon over the top of the mixture before putting it into the oven.  She also used 2 Tbs. pecans instead of 1.

Bake 10-12 minutes or until heated through. Serve with crackers. 

Makes 2 cups or 16 servings.  You can susbstitute ground cinnamon for the pumpkin pie spice.

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Friday November 20, 2009

Today we gave a pumpkin pie recipe that even if you have a picky eater in your family would like because it won't have a strong pumpkin taste.   Sounds like a good one to try.  Hope you enjoy:)

Wednesday November 25, 2009

Happy Thanksgiving everyone!  And be sure during this busy time to take a few minutes out even if you just say it to yourself of what you are truly thankful for.  On facebook we have been mentioning each day what we are thankful for and I realized that I do have a lot to be thankful for.  First of all is my wonderful family and having my grandkids live close to me. Also my good friends,my great group of friends that I work with, of course a job I like, my health, having food to put on the table, my freedom, my faith.  These are the givens, but then I had to add watching Nascar races, traveling, boating, spending time with my family, Diet Coke, and I'm especially thankful for a good cup of coffee.  So whatever you are thankful for write it down, and when things aren't going so well pull out the piece of paper and remember you do have a lot to be thankful for.

Today's recipe is a yummy peanut butter pie recipe that you can make for the diabetic's in your family.  I'm thinking I am going to make this one just for me so that I can enjoy a dessert without feeling guilty. I hope you enjoy it as well.

PEANUT BUTTER CUP PIE

1 pkg. cream cheese - softened

1/2 cup plus 1 Tbs. creamy peanut butter -divided

1 cup cold milk

1 pkg. ( 3.4 oz) Jello Vanilla Instant pudding

2 1/2 cups thawed Cool Whip - divided

1 Oreo Pie Crust

3 squares Baker's Semi-Sweet chocolate

Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use. Meanwhile microwave remaining Cool Whip and chocolate in microwaveable bowl on High 1 1/2 to 2 min. or until chocolate is completely melted and mixture is well blended; stirring after each minute.  Cool completely.  Spread chocolate mixture over pudding layer in crust.  Microwave remaining peanut butter in small microwaveable measuring cup or bowl 30 sec; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Happy Thanksgiving!

Kathy

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TURTLE PUMPKIN PIE

1/4 cup plus 2 Tbs. caramel ice cream topping -divided

1 graham cracker pie crust

1/2 cup plus 2 Tbs. chopped pecans -divided

2 pkg ( 3.4 oz each) instant vanilla pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub ( 8 oz) Cool Whip thawed -divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.  Beat pudding mixe, milk, pumpkin and spices and whisk until blended. Stir in 1 1/2 cups Cool Whip. Spoon into crust.  Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.

Kathy

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Wednesday November 18, 2009

I've made the first step in getting ready for Thanksgiving...we discussed the menu.  It is so funny that things I take for granted have become a tradition to my kids.  So we try to have everyone's favorite especially during the season that we are to give thanks.  But I learned at church on Sunday that it isn't really about the food, it's about being with your family and friends.  Yes we love to eat, but none of that would matter if we couldn't be with our families.  And Dave and I spent too many years not being able to celebrate with our family because of the radio business.  So I guess that is why it is so important to me now.  In fact our very first Thanksgiving in Creston we didn't even live here.  We knew we were moving here after the first year so we came down to "see" the town.  We ate at what used to be the Happy Chef.  McDonald's was closed and there was no Hardee's that year.  And we didn't know about The Windrow or Bernings or we might have made a different choice.

Friday November 13, 2009

I thought my life was getting back to normal but I've decided there is no such thing.  So I try and do the best I can and just keep trucking on.  Since I had to leave right after the program on Wednesday I didn't get a recipe posted so today I'll give you two.

DIABETIC PUMPKIN PIE

1 small pkg. sugar-free vanilla pudding

1 1/2 cups mil

1 cup canned pumpkin

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Artificial sweetener to equal 1 tsp sugar

1 baked 8 inch pie crust

Place pudding mix in a saucepan. Gradually add milk.  Cook and stir over medium heat until mixture comes to a boil.  Remove from heat and add pumpkin, spices and sweetener; mix well.  Pour into baked crust.  Chill until firm, about 3 hours.

DIABETIC PIE CRUST

1 1/3 cup flour - sifted

1/2 tsp. salt

1/3 cup mazola corn oil

2 Tbs. cold water

Mix flour and salt.  Blend in oil thoroughly. Stir in 2 Tbs. water. If mixture is to dry mix in up to 1 more Tbs. of mazola or water. Roll between 2 pieces of wax paper and then place in pie plate and proceed with your own pie recipe.  This recipe does not double well - so if you need 2 crusts make 2 separate crusts.

CHOCOLATE MOUNDS

1 cup chocolate chips

1 cup peanut butter chips

1 cup crisp rice cereal

1/2 cup raisins

1/2 cup salted peanuts

In the microave or a heavy saucepan, melt chocolate and peanut butter chips, stirring until smooth.  Stir in the cereal, raisins and peanuts. Drop by tablespoon onto waxed paper lined baking sheets.  Refrigerat for 15 minutes or until set. Makes about 2 dozen.

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Friday November 6, 2009

I got chewed out for not posting recipes and I do apologize but I see that I did do a recipe for Wednesday.  As most of you know I have been frantically trying to get our new system up and running in the traffic and billing department so that has not left me a lot of extra time but I do try to handle this duty as well.  But I have to use Melinda's computer because I don't have this program on mine, so I can only do it when she goes to lunch.  And some days I am just not available during that time. So again I am sorry but I will try and do abetter job in the future. Thanks to those of you that have been patient.  You don't know how much I greatly appreciate that:)

Tis the season for pumpkin so today's recipe is going to be a yummy pumpkin dessert recipe.  I wouldn't wait until Thanksgiving to serve it.  I would give it a trial run this weekend.

PUMPKIN DESSERT

Crust:

yellow cake mix

1 stick oleo

1 beaten egg

Mix well. Save 1 cup for topping.

Topping:

1 cup cake mixture

1 1/2 cup chopped walnuts

1/2 stick oleo

Filling:

1 lg. can pumpkin

3 beaten eggs

1 cup brown sugar

2/3 cup evaporated milk

1/2 tsp. cinnamon

1 cup white sugar

Mix ingredients together for crust.  Press into 9x13 inch cake pan; set aside.  Pour filling into crust.  Mix together ingredients for topping until crumbly.  Sprinkle over filling. Bake at 350 degrees for 50 to 60 minutes.

I hope you enjoy the weekend.  Sounds like warm temperatures so we can get outside and get that yard work done we had to put off because of all the rain.  Or a great weekend to wash windows.  Better yet grab a book and do some reading in the sunshine. Whatever you are doing I hope you have a great time!!

Kathy

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Wednesday November 4, 2009

Good luck to the Lenox Tigers as they continue on the tournament trail in football playoff's.  They will play again Friday night at 7 PM.

The day the sun finally came out I noticed my windows could use some attention.  How come when it is gloomy and raining you don't notice how dirty they are.  I guess there is one good thing about gloomy weather.  But that is the only thing I can think of.  I no we have some friends that are farmers that are anxious to get back in the fields.  Some have been able to go, but others are still too wet.

On today's show we gave a pheasant recipe for all of you pheasant hunters (or their wives) and you could easily substitute chicken or turkey. We also gave a gourmet chicken bake using dried beef as the bottom layer and the chicken is wrapped in bacon.  I think even non-chicken lovers would like this one.  But the recipe I picked for today is a salad recipe.  This would be good for Thanksgiving Dinner or to take to a potluck, or even Sunday dinner.  You could throw a graham cracker crumb crust under it and it would be a great dessert, too.

Recipe of the Day:

STRAWBERRY SOUR CREAM SALAD

2 ( 3 oz) pkg. strawberry jell-o

2 cups boiling water

2 (10 oz) pkg. frozen strawberries

1 ( 13 1/2 oz) can crushed pineapple

2 lg. bananas

1 small carton dairy sour cream

Stir Jello and water until Jello is well dissolved.  Add frozen strawberries.  Mix until berries are thawed.  Add pineapple and bananas.  POur 1/2 the Jello mixture in a square baking dish.  Chill until firm.  Spread the sour cream over the chilled layer.  Carefully pour remaining Jello mixture over the soure cream layer.  Chill until set.  To serve, cut in squares and top each with a dollop of sour cream.

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Wednesday October 28, 2009

Good Morning Everyone!  Doesn't seem possible the month of October is about to come to an end.  I did find some time over this past weekend to put away flower pots and put away summer "things" since it is enevitable that winter is just around the corner.  I still need to wash windows and I've been working on cleaning the garage out.  How does that much "stuff" end up in one place.  That isn't right because the basement is also full of "stuff".  Just doesn't seem to be enough time to get it all done.  But I keep working at it. 

This is national pork month so today's recipe I selected a pork chop recipe that sounds good and easy to make.  I hope you enjoy it as well:)

PORK CHOPS AND AMBER RICE

1 Tbs. vegetable oil

8 ( 1/2" thick) pork chops

1 1/2 cup rice (packaged/precooked - Jeanne and I are guessing Minute Rice??)

1 cup orange juice

salt and pepper to taste

1 can condensed chicken with rice soup, undiluted

Heat oven to 350. Heat oil in a large skillet over moderately-high heat. Add chops; brown on both sides. Spread rice over the bottom of a shallow 3 - quart casserole. Pour orange juice over rice; stir to combine. Sprikle browned chops on both sides with salt and pepper. Arrange on top of the rice. Pour undiluted soup over chops; cover and bake 45 minutes. Uncover and bake 10 minutes longer, until chops are fork-tender.

Happy Harvest,

Kathy

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Friday October 23, 2009

I guess I was suffering from jet lag Wednesday because it didn't occur to me to post a recipe.  I've been trying to play catch-up here at work and at home and it isn't working very well at either place.  I think when you go on vacation you need an extra day off just to get the laundry and unpacking taken care of.  But we have a lot going on here at the radio station right now, so I decided that wouldn't work so well.  We did have a fun trip to Charlotte, North Carolina and were able to watch the races on Friday and Saturday night with only a minor disruption for some rain.  Dave and I decided we hadn't seen 1:30 AM in a long time and that is what time we finally got to bed early Sunday morning and then had to get up at 4:45 AM.  I don't think we will be going to a night race in the near future.  Our bedtime is 10 PM :)

On today's show we gave several yummy "goody" recipes so it was hard to pick just one.  But because it is the season for pumpkin I'm going to post the Pumpkin Cheesecake Bars.  I can't wait to make these.

PUMPKIN CHEESECAKE BARS

3 eggs

1/2 tsp. salt

1 cup chopped nuts

1 ( 16 oz) pkg. pound cake mix

2 Tbs. margarine or butter, melted

4 tsp. pumpkin pie spices

8 oz cream cheese, softened

1 ( 14 oz) can Eagle Brand Sweetened Condensed Milk

1 ( 16 oz) can pumpkin

Preheat oven to 350. in large bowl, on low speed, combine cake mix, one egg, margarine and 2 tsp pumpkin pie spices until crumbly. Press into bottom of 10x15 inch jellyroll pan.  In large mixer bowl, eat cream cheese until fluffy.  Gradually beat in Eagle Brand milk, then remaining 2 eggs, remaining 2 tsp. pumpkin pie spices, and salt.  Mix well.  POur over crust.  Sprinkle with nuts.  Bake for 30- 35 minutes, or until set.  Cool and cut into bars.  Store in refrigerator.

With the flu season upon us don't forget to wash your hands.  You just can't be too careful with these bugs we have these days.

Have a good weekend!

Kathy

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Wednesday October 14th, 2009

Hash Brown Ham Quiche

3 C. frozen shredded hash brown potatoes, thawed

1/4 C. butter, melted, divided

1 C. (4oz) shredded pepper Jack cheese

1 C. (4oz) shredded Swiss cheese

1 C. diced fully cooked ham

2 eggs

1/2 C. heavy whipping cream

1/4 tsp seasoned salt

Press hash browns between paper towels to remove excess moisture.  Grease a 9 inch pie plate with 2 teaspoons butter. PRess hash browns onto the bottom and up the sides of plate.  drizzle with remaining butter.  Bake, uncovered, at 425 for 20-25 minutes or until edges are browned.  Combine cheeses and ham; spoon into the crust.  In a bowl, beat the eggs, cream and seasoned sale; pour over ham.  Reduce the heat to 350.  Bake, uncovered for 20-25 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.  Yield: 6 servings.

Friday October 9, 2009

You have got to like a recipe called Watergate Cake but it's the icing that is interesting "Cover-Up Icing".  I've never made a cake like this, but it sounds delicious.  A bit different and I guess that is why I think I would like this one.  I hope you do too:)

WATERGATE CAKE WITH COVER-UP ICING

1 pkg. white cake mix

3/4 cup cooking oil

3 eggs

1 cup  7-Up or Club Soda

1 (3 oz.) pkg. pistachio instant pudding mix

1 cup chopped pecans

1/2 cup coconut

Icing:

2 ( 3 oz) envelopes whipped topping mix (dry)

          (this is aka: Dream Whip)

1 1/2 cup milk

1 ( 3 oz) pkg. pistachio instant pudding mix

1/2 cup coconut

3/4 cup chopped pecans

Combine ingredients in order listed above. Pour into a greased and floured 9x13 inch cake pan.  Bake at 350 for 45 minutes.  Combine topping mix, milk and pudding.  Beat until thick.  Spread on cake.  Sprinkle with coconut and nutmeats.

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Wednesday October 7, 2009

1 1/2 lbs pork loin, cut into 1/2 inch chunks with all fat removed

1 (1lb) bags frozen mixed vegetables for stew

2 (12oz) jars fat free pork flavored gravy

1 1/2 T. minced garlic

1 tsp dried sage

1/2 tsp ground thyme

Put all the ingredients into a large soup pot over medium high heat and stir together.  Allow the stew to come to a boil and reduce to medium low heat.  Simmer for 20-30 minutes or until the pork is thoroughly cooked.  Yield: 9 (one cup) servings.

Pork Stew

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Friday October 2, 2009

Happy Fall! I'm still behind in my work so getting on here has been a problem.  But hopefully after November 1st things will smooth out once again.  Fortunately we are both well, and as my Mom would say just "living life".  So I will get right to our recipe of the day.

Caramel Apple Cream Pie

1 - 9 inch pie shell

1/4 cup butter

1/2 cup packed brown sugar

1/2 cup chopped pecans

1 - 8 oz. pkg. cream cheese - softened

1/4 cup sugar

1 egg

1 Tbs. lemon juice

4 medium tart apples chopped in 1/2" chunks

1 1/2 tsp pumpkin spices

1 - 2 Tbs. flour

1/2 cup caramel ice cream topping

1 tsp. vanilla

whipped topping

Bake pie shell and don't prick.  Cool. In large skillet on medium heat, melt butter and brown sugar.  Stir in apples and 1 tsp. pumpkin pie spice, simmer 12-15 minutes.  Stir often or until tender.  Stir in flour, cook and stir 1 minute.  Drizzle caramel topping over pie shell, sprinkle with pecans, set aside.  In bowl combine cream cheese, sugar, egg, lemon juice and vanilla, beat until smooth.  Pour over apples.  Bake @ 350 for 35- 45 minutes or till knife inserted into the cream cheese layer comes out clean.  Cool.  Serve topped with dollops of whipped topping and sprinkle with remaining pumpkin spice.

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Wednesday September 23rd, 2009

Seasoned Rice:

2 1/4 C. water

1 C. long grain rice

1 (1.4oz) envelope vegetable soup mix

Coat medium saucepan with nonfat cooking spray.  Add the water, rice and soup mix. Stir until the soup mix is dissolved.  Bring to a  boil; reduce heat to a simmer.  Cover and cook for about 20 minutes.  Yield: 10 (1/2 cup) servings.

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Friday September 18, 2009

Whoops - my bad I forgot to post our recipe on Wednesday. So sorry!!!  I've been training on a new program for our financial and billing system so had to go to training right after the program and wasn't able to get back on this computer the rest of the day.  So I will try and post two recipes to make up for it.  We are gearing up for a big weekend here in Creston.  It's our annual balloon weekend and look forward to seeing our pilot who just happens to have relatives in our area, John Jensen.  And we are going to have relatives join Dave and I as we will be celebrating our 40th wedding anniversary on Sunday.  Doesn't seem possible it has been that long.  But considering I've known him since age 12, I guess it has been quite some time.  I just got him trained so I guess he is a keeper:)

Chocolate Chewy Cookies

1 - 8 oz. container fat-free Cool Whip Free

2 egg whites

1 box (18.25 oz) box reduced fat chocolate cake mix -dry (she used Betty Crocker Sweet Rewards)

1/4 cup powdered sugar

Preheat the oven to 350 degrees. Coat two cookie sheets with nonfat cooking spray.  Beat the whipped topping in a medium mixing bowl until smooth. Add the egg whites and mix well.  Stir in the cake mix until completely mixed.  Dip rounded tablespoonfuls of cookie dough into the powdered sugar.  Place each cookie covered with powdered sugar onto the prepared cookie sheets.  Bake for 10 minutes or until set but not brown.  let cool for a few minutes on the cookie sheets, then transfer to wax paper.

Note: you can substitute lemon cake mix or carrot cake mix for the chocolate for variations.  Add 1 calorie more per cookie for these variations.

Yield: 58 cookies

calories: 46 Total fat: 1

diabetic exchange: 1/2 other carb

I think if I make these I'm beating the egg whites and folding in the Cool Whip Free because I'm afraid the Cool Whip will break down if you beat it.

Harvest Celebration Cake

1 1/2 cup sugar

1/2 cup brown sugar - packed

2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/4 t. nutmeg

1/4 t. ground ginger

1 cup oil

1/2 tsp. vanilla extract

4 eggs

2 cups all purpose flour

15 oz can pumpkin

1 apple -cored peeled and chopped

1/2 cup chopped nuts

Combine sugar, brown sugar, baking soda, salt and spices; mix well.  Stir in oil, vanilla and eggs.  Add flour, 1/2 cup at a time, beating after each addition.  Mix in pumpkin stir in apple and nuts.  Pour into a greased and floured bundt pan; bake at 350 degrees for one hour.  Let cool; spread with icing. Serves 10 to 12.

Enjoy and have a great weekend!!

Kathy

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Friday September 11, 2009

Don't have a lot of time today and since I missed Wednesday I will at least get the recipe of the day posted.  HOpefully after we get our new computer program up and going I will have more time to post.  Had a great time in Diagonal over the Labor Day weekend.  And looking forward to Tyler's first middle school football game this Thursday night. 

Lite White Cake

1 box white cake mix

1 cup applesauce

3/4 cup water

3 egg whites

2 small containers lite strawberry/banana yogurt - divided

1 small container lite whipped topping

1 small package frozen sliced strawberries-thawed

Mix together cake mix, applesauce, water, egg whites and 1 container of strawberry/banana yogurt and pour into lightly greased 9x13 baking pan.  Bake at 350 degrees for 25 - 30 minutes or until cake tests done.  Combine whipped topping, remaining carton of strawberry/banana yogurt and thawed and well drained strawberries.  Frost cake.  Refrigerate until ready to serve.

Enjoy!

Kathy

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Friday September 4, 2009

Thanks to Melinda for filling in and posting while I went on my bus trip.  I had a lot of fun and I think we each need a day like that from time to time.  But now I'm trying to play catch up so just a brief note this morning.  The Labor Day holiday is upon us so this will be the last big camping, bbq, gathering for the summer.  Not that you won't camp or have a bbq in September or October, but for the majority of people this brings the traveling, vacation, boating, camping season to an end.  Unfortunately we won't be doing any of the above this weekend as Rieck/Lents Show calves is having their big sale this weekend so I might go hang out in Diagonal with Callie or head up to Williamson and hang out with Dave.  I also have a wedding to attend this weekend.  Our good friends son Luke Baker is marrying Kim Miller tomorrow afternoon. Congratulations to Luke and Kim and I am looking forward to your special day.  Also this week Carson finally got to start pre-school.  He has been waiting for this day since Dec. 8th the day after his third birthday.  He is going to Creative Beginnings and absolutely loved it, but thought it should last longer.  Don't you just love how three year olds think:)

Today was of course goody Friday and since we had to fast forward through our last recipe that will be our recipe of the day.  I hope you enjoy it.

PIZZA BARS

1 cup brown sugar

1/2 cup margarine

1 egg

1 tsp. vanilla

1 1/4 cup flour

1/2 tsp. baking soda

1/2 tsp. salt

2 cups uncooked oatmeal

30 caramels

2 Tbs. water

1/2 cup chocolate chips

1/2 cup peanuts

1/2 cup M & M's

3 cubes almond bark

In a large bowl, cream sugar and butter.  Add egg and vanilla; mix well.  Add flour, baking soda and salt; mix in oatmeal.  Pat mixture into a 10x15 inch pan (oiled). Bake 12 to 15 minutes in a 350 oven. While crust is baking, combine caramels and water.  Microwave on medium for approximately 3 minutes, stirring every minute.  After crust is baked, spread caramel mixture over hot crust.  Top with chocolate chips, peanuts and candy.  Place almond bark in a heavy-duty "zippered" bag.  Microwave on medium for 2 to 3 minutes, or until bark is melted.  Snip

corner of  bag and drizzle almond bak over top.

Have a safe and happy Labor Day!!!

Kathy

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Kathy was out today-Hope you had a fun day Kathy!!

I thought this was great!

Buster Bar Dessert

1 pkg Oreos, crushed

1/2 C. oleo

1/2 gallon vanilla ice cream softened

1/2 C. peanuts

2 C. powdered sugar

1Can evaporated milk

1 stick oleo

2/3 C. chocolate chips

1 tsp vanilla

Press crushed oreos and 1/2 cup oleo in 9x12 inch pan.  Top with ice cream and peanuts.  In saucepan, boil the powdered sugar, evaporated milk, stick butter an chocolate chips. Boil for 8 minutes, stirring constantly.  Remove fro heat. Add vanilla.  Cool. Spread on top of dessert. Keep in freezer.

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Friday August 21, 2009

Thanks to Melinda for filling in for me Wednesday so that I could attend the Iowa State Fair.  I've been taking Tyler the past couple of years as one of our Gma/Tyler days.  He and I have had outings like this based on his age since he was old enough to ride in a stroller.  So we've been on a lot of adventures.  The main reason I wanted to take him to the fair is because every time he would go with adults he only got to see what they wanted to see.  And as a child I only went to the fair once, but it was a day I'll never forget because my Mom let me see everything "I" wanted to see.  And so I wanted to have that memory making event with Tyler.  The reason I didn't enjoy the fair as much with Dave was because we never got out of the barn area.  Well guess what Tyler's idea of seeing everything is in the sheep, pig, and beef barns.  I did talk him in to going to see where Dave's cousin Doug helped with the water display up by the Agricultural building.  And of course we saw the biggest bull, boar, etc. and the avenue of breeds.  We also got to meet with pleasure Bubba and Maria Sorensen.  Bubba was contracted to paint a rock in the cultural building.  The day we were there Steve Karlin with KCCI was there to do a feature on Bubba.  We also got to see some of the talent show.  A young lady from Corning, Riley Fleharty did a gymnastics act for the sprouts and is just a darling to watch. I was sorry I couldn't remember her first name on the program this morning, but her Mom emailed that information and that she takes dance from Spotlight School of Dance in Corning and here in Creston.  Also got to watch Tawnya's daughter Stephanie Routh and Kadon S. (sorry do not know how to correctly spell his last name so not even going to attempt ) do a clogging routine.  They did a nice job but unfortunately did not go on.  And a boys quintet from Greenfield I thought were winners with their harmony got my vote, but unfortunately didn't get to on either.  As much food as was at the fair, and the way I love to eat, I really didn't find myself eating that much.  Too much to see and never by what I was wanting at the time.  We did enjoy a guinea grinder and Dave had his Gizmo.  Tyler's favorite was probably a chocolate milk shake made with hard ice cream. But now the fair is winding down and school is beginning which means football season.  We are broadcasting our first game of the season tonight.  That doesn't sound right, but if you have stepped outside this morning it actually feels like football weather.  We will be featuring East Union Eagles going against Moravia in an 8 man football game starting at 7 PM.  We wish all of our area football teams, volleyball squads, and cross country teams the best of luck in this fall season.

Today on our program we talked about "Apple Pie on a Stick" which amounts to grilling an apple on a stick over a fire until the skin starts to peel then dip it in a cinnamon sugar mixture.  Might be fun for you campers to try this Labor Day weekend.   Also gave a "Cookie S'mores" recipe using the fudge stripe cookies.  You grill a large marshmallow and stick between two cookies.  I would prefer at least one square of chocolate in mine, but that is just me:)  And our recipe of the day is something I've helped make, but never on my own - cream puffs.  I've always enjoyed eating them, but just have made them myself.  I hope you enjoy this recipe.

STATE FAIR CREAM PUFFS

1 cup water

1/2 cup butter (no substitutes)

1 cup all-purpose flour

1/4 tsp. salt

4 eggs

2 Tbs. milk

1 egg yolk, lightly beaten

2 cups whipping cream

1/4 cup confectioners sugar

1/2 tsp. vanilla extract

Additional confectioners sugar

In a saucepan over medium heat, bring water and butter to a boil.  Add flour and salt all at once; stir until a smooth ball forms.  Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition.  Beat until smooth.  Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets.  Combine milk and egg yolk; brush over puffs.  Bake at 400 degrees fro 35 minutes or until golden brown.  Remove to wire racks.  Immediately cut a slit in each for steam to escape; cool.  In a mixing bowl, whip cream until soft peaks form.  Gradually add sugar and vanilla, beating until almost stiff.  Split puffs; remove soft dough.  Add filling; replace tops.  Dust with confectioners sugar.  Refrigerate until serving.

Yield: 10 servings

Kathy

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Wednesday August 19th, 2009

Kathy was at the fair today---So I filled in for her-Jeanne and I had a good time and gave a recipe for German Green Beans and Bacon, which is the one I'm going to post below. But-We had a phone call after the program with a really cool variation to the recipe that I'm going to pass along too.

German Green Beans and Bacon

3/4 lb green beans

8 slices bacon

2 medium potatoes, peeled and cut into 1/2" pieces

1 sm. onion-sliced

1/4 C. water

1/2 tsp salt

Cook green beans in a small amount of boiling salted water approximately 10-15 minutes or until just tender.  Dice the bacon and fry until crisp.  Add green beans and remaining ingredients to bacon and cook, covered about 15 minutes or until potatoes are tender.

Variation: Use 1-2 cans of beef broth with enough water to cover. You do not have to cook the bacon first, add garlic to taste and 1/2 stick butter or margarine.

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Wednesday August 12, 2009

1 pound zucchini - cut into 1/4 inch thick pieces

8 oz. fresh mushrooms, sliced

1/2 cup fat-free reduced-sodium chicken broth

1 Tbs. bottled minced garlic

1/2 tsp. lemon-pepper or 1 tsp. Spike or salt substitute

1/4 cup grated fat-free Parmesan cheese

Spray a 12 inch nonstick skillet with nonfat cooking spray. Combine the zucchini, mushrooms, broth, garlic, and lemon-pepper seasoning in the prepared skillet. Cover the skillet and cook over high heat for 5 minutes, stirring occasionally. Remove the skillet from the heat and sprinkle the cheese on top. Cover the skillet and let it stand for 1 minute. Serve hot.

Yields: 1 ( 1/2 cup) servings

0 points for Weight Watchers

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Friday July 31, 2009

I'm back!  Took a couple of days off and I would like to say I'm all rested up from the busy month we just went through.  But unfortunately Callie, Tyler, and I tried to do too many things in the short amount of time we had so I came home needing to rest up from my vacation :)  We had a good time, saw three current movies, ate at some of our favorite eating establishments that you cannot find in Union County and didn't even have time for swimming.  So I guess swimming will have to go to the top of our to do list on our  next trip.

The recipe for today is a very simple dessert that you could throw together in minutes.  For you watching your calories or sugar, if you can find a sugar free lemon pie filling this would be a great dessert for you as well.

Hope you enjoy our recipe of the day

LEMON ANGEL CAKE

1 cup heavy whipping cream

1 Tbs. confectioners' sugar ( for sugar free substitute Splenda)

1 can ( 15 3/4 oz. ) lemon pie filling

1 prepared angel food cake (14 oz)

In a small mixing bowl, beat cream until it begins to thicken.  Add confectioners' sugar; beat until stiff peaks form.  Place pie filling in a bowl; fold in whipped cream.

Split cake into two horizontal layers.  Place bottom layer on a serving plate; top with 1 cup lemon mixture.  Top with a second cake layer.  Frost top and sides of  cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

Kathy

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Friday July 24, 2009

Good Morning!

Wow what a week!  Actually what a month!!  All the action packed frenzy started with tournament games on July 8th and it hasn't let up yet .  Ben and Michael are reporting from our final county fair today as they are in Greenfield for the Adair County Fair. And tomorrow night we will be covering the Lenox Tiger's as the boys head to Des Moines for state baseball tournament.  Good luck guys!!

Our grandson, Tyler had a good week at the fair and we only had one melt down (which for our family is simply amazing:) Tyler had a tough time when he sold his calf.  But when you spend that much time with an animal, even if it kicks at you and is down right ordinary at times, it is still hard letting go of that halter for the final time.  I saw a lot of tears last night from various 4-Hrs, but you know what I bet they are already to do it again next year.  Just give them a few days to recover from all of their hard work they put in to their projects.  Hollynn and Carson even got to attend the fair.  Carson loves all the animals, I'm not sure Hollynn was that in to it this year. But next year I'm sure will be a different story.  Carson loved the tractor pull, too, but wasn't crazy about those noisy trucks.  Did not effect Hollynn at all.  She was all about eating a slushy and some popcorn.  Noise did not bother her:)

Gave several goody recipes today.  But the recipe I selected to post is a low fat version of a pineapple cake. But don't let the low fat fool yet, because it is packed with flavorful ingredients.

PERFECT PINEAPPLE CAKE

Cake:

1 (18.25 oz.) box yellow cake mix (do not prepare according to package directions)

1 ( 20 oz) can crushed pineapple in its natural juice

Frosting:

1/2 cup dark brown sugar

1 (8 oz) can crushed pineapple in its natural juice (discard 1/2 cup of the juice)

1 (1.7 oz) box instant sugar free vanilla pudding mix - dry

1 ( 12 oz) container fat free Cool-Whip

Preheat the oven to 350 degrees.  Line a 9x13 inch pan with foil for easier cleanup.  Spray the lined pan with nonfat cooking spray.  With a mixer beat together the cake mix and the 20 ounce can of pineapple with juice for 1 minute or until well mixed.  Spread into the  prepared pan.  Bake for 30 minutes or until a knife inserted in the center comes out clean.  For the frosting, in a microwavable bowl mix together the brown sugar and drained 8 oz. can of pineapple.  Microwave on high for 30 to 40 seconds, just enough to dissolve the sugar with the pineapple when mixed together but not enough to cook it.  Add the dry pudding mix and whipped topping to the pineapple mixture.  Stir until well mixed. Keep refrigerated until ready to frost the cake.  Frost the cooled cake and serve.  Keep the cake refrigerated. 

Suggestion: cake can be served without frosting it.  Instead just put a dab of frosting on each piece.

Yields: 15 pieces

Now it's on to State Fair.  You've just got to love the summer time!

Kathy

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Wednesday July 22nd, 2009

Tortellini Spinach Salad

12 C. fresh baby spinach

1 1/2 C. cooked cheese tortellini

3/4 C. shredded Parmesan Cheese

3/4 C. Poppy Seed Salad Dressing

In a salad bowl, combine the spinach, tortellini and Parmesan cheese.  Drizzle with dressing; toss to coat

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Wednesday July 15th, 2009

We gave this one pretty quickly today so this is the one I will post:

Razzleberry Tea

8 C. water, divided

5 regular size tea bags

1 1/4 C. sugar

64oz bottle cranberry-raspberry juice, chilled

12 oz pkg. frozen raspberries, thawed

12 oz can frozen lemonade concentrate, thawed and divided

Bring 3 cups water to a boil in a saucepan.  Remove from heat' add tea bags and let steep 8 minutes or until tea is desired strength.  Discard tea bags.  While tea is warm, stir in sugar until dissolved' add enough of remaining water to equal 2 quarts.  Pour tea into a large serving pitcher.  Stir in juice, raspberries and half of the lemonade concentrate; save the remaining lemonade concentrate for another recipe.  Serve warm or chilled.  Makes 17 3/4 cups.

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Friday July 10, 2009

Busy, busy day so won't have to time to write much.  We have started covering all of our area softball teams in tournament play, and starting tomorrow night we start with baseball.  Plus we are covering 8 county fairs and trying to conduct business as usual which isn't easy when we are short staffed right now.  But we will get the job done if the weather man would just cooperate and turn the rain off for the next couple of weeks.   But hope all is going well with all of you and whatever you are doing this summer have fun, but keep safe.

Today's recipe is:

Peanut Butter and Fudge Pie

1/2 cup creamy (or if you like nutty make it crunchy) peanut butter

1/4 cup honey

1 qt. vanilla ice cream - softened

9 oz graham cracker pie crust

1/2 cup cashews, chopped

1/2 cup fudge ice-cream topping - warmed

Garnish with whipped topping, additional warmed fudge ice-cream topping and chopped cashews.

Combine peanut butter and honey; stir in ice cream.  Spoon half of ice-cream mixture into pie crust; sprinkle with half of cashews. Drizzle half of fudge ice-cream topping over cashews; spoon remaining ice-cream mixture over top.  Sprinkle with remaining cashews and drizzle with remaining fudge ice-cream topping.  Freeze about 8 hours or until firm.  Garnish with whipped topping, additional warmed fudge ice-cream topping and chopped cashews, if desired. Serves 8

Happy trails!

Kathy

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Wednesday July 8, 2009

Greetings! 

I didn't know if I would have time to do this, this morning, we are working furiously to get our ball games for tonight taken care. We will be carrying 4 games tonight in first round action  of the girls softball tournaments.  So I guess the next two weeks are going to be a bit crazy around here.  But we try our best to cover all of our area towns and I think the guys do a good job of bringing you all the action from the ball fields.  We also will again be covering 8 county fairs.  That's not a small feat for no more staff than we have, but enjoy going out and meeting our listeners and all the 4-H'rs.  Plus I think Ben and the rest get a kick out of checking out all the food stands, so it isn't all about work:)

On today's program we got a call from Jeanne who is still at home on the mend. Melinda did the program with me and we gave a "Mini Meatloaf" recipe, an open face "Philly Sandwich", a black bottom ice cream pie with a homemade "regal" sauce that sounds so yummy, especially on a hot summers day.

Today's recipe is:

HOT SALAD STIR-FRY

1/2 cup margarine, softened

1 cup chopped onion

1 cup sliced celery

1 bunch broccoli, broken into flowerets

2 lb. fresh mushrooms, sliced

2 cups cooked chicken, diced

Garlic dressing

1/3 cup mayonnaise

1 T. lemon juice

1 clove garlic, crushed

2 cups Chinese cabbage - cut in 1 inch slices

Melt margarine in large skillet and saute onion until tender, and a little crisp, too.  Add broccoli and stir-fry over medium heat 3 to 4 minutes, or until vegetables are tender and a little crisp.  Add mushrooms and chicken; continue cooking for a few minutes longer, or until mixture is heated through.  When doyen, pour in garlic dressing; stir slightly to mix. Pour over raw Chinese cabbage; toss lightly. Makes 4 servings.

I think when I make this one I'm going to stir fry the cabbage as well.  This really sounded different to me, but I bet it is soooo delicious.

Until next time,

Kathy

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Friday July 3, 2009

Happy 4th of July everyone! This happens to be one of my favorite holidays.  Probably because I love red, white, and blue plus I happen to decorate all year with stars, flags, and anything patriotic.  Never goes out of style like mauve and country green did:)

On today's show it was goody Friday and I think Melinda and I came through with some pretty good sounding desserts.   We gave a Three-Minute Cobbler, it uses can fruit pie filling, but you could sure make your own.  But I like the idea it only takes 3 minutes to put together.  And probably even less to eat it.  A Ribbon Crispies bar recipe using marshmallow creme, peanut butter, rice krispies of course, and hot fudge ice cream topping. We also gave a recipe that sounds a lot like 'smores.  It's called Chocolate Marshmallow Squares.  This would be a good one to take camping, and you don't even have to find a stick to melt your marshmallows!  Not everyone will like this one, but it sounds like a good summer pie recipe "Summer Lime Pie".  It uses lime flavor jello.  But you could make a Summer Lemon Pie by just substituting the jello.

Today's recipe of the day is:

CREAMY CASHEW BROWNIES

1 pkg. fudge brownie mix (13x9)

1/3 cup water

1/4 cup vegetable oil

1 egg

1 cup ( 6 oz) semisweet chocolate chips

Topping:

2 pkg ( 8 oz each) cream cheese, softened

1 1/2 cups confectioners' sugar

1 tsp. vanilla extract

1 cup salted cashews, coarsely chopped

1/2 cup hot fudge ice cream topping, warmed

In a large bowl, combine the brownie mix, water, oil and egg.  Stir in chips.  Spread into a greased 13 in. x 9 in. x 2 in. baking pan.  Bake at 350 degrees for 25 - 27 minutes or until a toothpick inserted near the center comes out clean (do not over bake).  Cool on a wire rack.  For topping, in a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth.  Spread over brownies. Sprinkle with cashews; drizzle with hot fudge topping.  Refrigerate before cutting. Store in refrigerator.

Whatever you do this holiday weekend have fun, but be safe.

Kathy

Don't forget goody Friday.

Happy Trails!

Kathy

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