KJAN Mom’s Tips

Each week, Charlene Johnson shares some of her favorite recipes with you on the air.  If you didn’t get a chance to write them down, don’t worry, here they are!

Triple-Layer Pumpkin Spice Pie (10-17-2017)

Mom's Tips

October 17th, 2017 by Jim Field

  • 2 cups cold milk
  • 2 packages (4 serving size each) JELL-O pumpkin spice flavor instant pudding and pie filling
  • 1/4 teaspoon ground cinnamon
  • 1 tub (8 oz.) COOL WHIP whipped topping, thawed
  • 1 HONEY MAID graham pie crust (6 oz.)
  • 1/2 cup PLANTERS pecan halves
  • 1 tablespoon honey

Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended.  Spread 1 1/2 cups onto bottom of crust.

Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently.  Spoon over layer in rust; top with remaining whipped topping.

Refrigerate 1 hour.  Meanwhile, cook pecans and honey in skillet on medium-low heat two to four minutes or until pecans are caramelized., stirring frequently.  Spread onto sheet of waxed paper, separating larger clusters.  Cool.  Sprinkle over pie just before serving.  Store leftovers in refrigerator.

Makes 10 servings, one slice each.

Taco Pie (10-10-17)

Mom's Tips

October 11th, 2017 by Stacie Linfor

Ingredients:

  • 1 lb. ground beef
  • 1/2 c. water
  • 1 pkg taco seasoning
  • 8 oz. crescent rolls
  • 2 c. crushed corn chips
  • 1 c. sour cream
  • 4 oz. shredded cheese.

Directions:

Separate crescent rolls into 8 triangles and press in a 9 or 10 inch pan that is greased. Brown beef; add 1/2 cup water and taco seasoning. Simmer 5 minutes. Spring 1 cup crushed chips over the crust. Top with meat mixture. Spread sour cream over top and layer with cheese. Sprinkle on remaining corn chips. Bake at 375 degrees for 20-25 minutes. Cut into 6 or 8 wedges to serve. Optional: have a bowl of shredded lettuce, a bowl of diced tomatoes and a bowl of chopped black olives. Top as you wish.

 

 

Applesauce Bread (10-3-2017)

Mom's Tips

October 3rd, 2017 by Jim Field

  • 2 cups sifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3 tablespoons milk
  • 1 cup sugar
  • 1/2 cup chopped pecans
  • 1 1/4 cup applesauce
  • 1/2 cup cooking oil
  • 2 eggs

Sift together flour, baking soda, baking powder, cinnamon, salt and nutmeg.  In another bowl, thoroughly combine applesauce, sugar, oil, eggs and milk.  Stir dry ingredients into applesauce mixture; beat well.  Fold in pecans and pour into well-greased 5″ x 9″ x 3″ loaf pan.  Combine 1/4 cup pecans (chopped), 1/4 cup brown sugar and 1/2 cup cinnamon.  Sprinkle mixture over the batter in pan before baking.  Bake at 350 degrees for one hour or until done.

(Deb Baker)

Pizza Casserole (9-26-2017)

Mom's Tips

September 26th, 2017 by Jim Field

  • 1 1/2 lbs. hamburger
  • 1 medium onion, diced
  • 1 teaspoon oregano
  • 4 shakes garlic salt
  • 2 cups cooked wide noodles
  • 1 can tomato soup
  • 1/3 cup water
  • 1 (15.5 oz.) spaghetti sauce
  • 4 oz. package shredded mozzarella cheese
  • 4 oz. package shredded cheddar cheese

Brown hamburger; add onion, oregano, garlic salt, noodles, tomato soup, water and spaghetti sauce.  Put in square casserole dish.  Sprinkle with cheeses.  Bake at 350 degrees for 30 to 45 minutes.

(Dorothy Alff)

Peach Salad (9-19-2017)

Mom's Tips

September 19th, 2017 by Jim Field

  • 1 1/2 cup crushed Ritz crackers
  • 1/2 cup melted margarine
  • 1 (29 oz.) can sliced peaches
  • 1 (8 oz.) package cream cheese
  • 1 (8 oz.) carton whipped topping
  • 4 tablespoons sugar
  • 2 (3 oz.) packages peach Jell-O
  • 1 cup sugar

Mix cracker crumbs with 4 tablespoons sugar and melted margarine.  Pat into 9″ x 13″ pan.  Bake at 350 degrees for ten minutes and cool.

Mix gelatin with two cups boiling water.  Add juice from canned peaches.  Chill until slightly congealed.  Cream the cream cheese with one cup sugar.  Fold in whipped topping and spread over cooled crust.  Lay peaches over creamy layer.  Put gelatin over peaches and refrigerate for about 8 hours.

(Maxine Lebeck)

Oatmeal Cake & Topping (9-12-2017)

Mom's Tips

September 12th, 2017 by Jim Field

  • 1 1/4 cup boiling water
  • 1 cup quick oats
  • 1 stick oleo
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/3 cup flour
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Topping:

  • 1 stick oleo
  • 1 cup brown sugar
  • 1/2 cup milk
  • 2 cups coconut
  • 1/2 cup nuts
  • 1 teaspoon vanilla

Combine boiling water and oats.  Let stand 20 minutes.  Add to this oleo, sugars, vanilla and eggs; crfeam well.  Add rest of ingredients and beat well.  Bake in 9″ x 13″ pan.  Bake at 350 degrees for 35 to 40 minutes.  Melt frosting ingredients together and pour on hot cake.  Place under broiler until golden brown.

(Ardythe L. Smith)

Turkey Bacon Frittata (8-29-2017)

Mom's Tips

August 29th, 2017 by Jim Field

  • 8 slices turkey bacon
  • 3 tablespoons butter or margarine
  • 4 cups hash brown potatoes
  • 1/4 cup chopped onions
  • 1/4 cup chopped green and red peppers
  • 1 1/4 cup fresh or frozen corn
  • 8 eggs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • salt
  • pepper
  • 1 1/2 cup shredded Mexican blend cheese
  • 1 cup salsa
  • parsley

In skillet, brown turkey bacon; cool and crumble.  Melt butter in pan; add thawed potatoes, onions, peppers and corn.  Cook until tender.  In bowl, beat eggs with Italian seasoning, onion powder, salt and pepper.  Stir into potato mixture; add turkey bacon.  Stir slightly; cook until set.  Top with cheese; cook until cheese is melted.  Serve with salsa; garnish with parsley.

(Dianne Lawrence, Marion)

Easy Care Beef Roast (8-22-2017)

Mom's Tips

August 22nd, 2017 by Jim Field

  • 2 pieces heavy duty aluminum foil, 18 x 24 inches each
  • 1 can (10.5 oz.) condensed cream of mushroom, cream of celery or tomato soup
  • 3 to 4 lbs. roast (chuck)
  • 1 envelope dehydrated onion soup

Place pieces of foil criss-cross over the length and width of a 9 x 13 inch baking pan.  Sprinkle half of onion soup mix over the foil.  Place meat on top and sprinkle remaining onion soup mix over meat.  Spoon undiluted canned soup over meat.  Bring opposite edges of foil to center.  Fold over and seal tightly.  Bake in moderate oven, 350 degrees, for 3 hours.

To serve:  remove meat to platter and spoon out the best gravy you ever tasted.

(Irene Judas)

Banana Nut Pancakes (8-15-2017)

Mom's Tips

August 15th, 2017 by Jim Field

  • 1 package (3 oz.) cream cheese, softened
  • 1/2 cup whipped topping
  • 1 cup pancake mix
  • 1 tablespoon sugar
  • 1 egg
  • 3/4 cup milk
  • 2 teaspoons vegetable oil
  • 1 medium ripe banana, mashed
  • 1/2 cup chopped pecans

In a small mixing bowl, beat the cream cheese until smooth.  Mix in whipped topping (mixture will be stiff); set aside.  In a bowl, combine pancake mix and sugar.  Beat egg, milk and oil; add to pancake mix and mix well.  Fold in banana and pecans.  Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.  Serve with cream topping.

YIELD:  8-10 pancakes.

(Diane Hixon, Niceville, FL)

Ground Turkey Stroganoff (8-8-2017)

Mom's Tips

August 8th, 2017 by Jim Field

  • 1 pound ground turkey
  • 1 small onion, grated
  • 1 cup sliced mushrooms
  • 2 cans (10.75 oz each) condensed cream of mushroom soup, undiluted
  • 1/3 cup buttermilk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 cup (8 oz.) sour cream
  • hot cooked noodles
  • minced fresh parsley (optional)

In a skillet, cook turkey and onion until meat is no longer pink; drain.  Add mushrooms; cook and stir for 1 minute.  Stir in soup, buttermilk, garlic powder, salt and pepper.  Bring to a boil; reduce heat.  Simmer, uncovered, for 5 to 10 minutes.  Stir in sour cream; heat gently but do not boil.  Serve over noodles.  Garnish with parsley, if desired.

YIELD:  4 servings.