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!

Chicken & Shrimp Jambalaya (12-12-2017)

Mom's Tips

December 12th, 2017 by Jim Field

  • 4 slices bacon, chopped
  • 1 1/2 celery, sliced
  • 1 cup rice
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 (16 oz.) can tomatoes
  • 1 cup water
  • 1/2 cup Coca-Cola
  • 1/2 cup catsup
  • 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • 2 cups chicken, cooked & chopped
  • 2 cups shrimp, cooked & cleaned

In a 3 quart dutch oven, fry the bacon until crisp.  Stir in the celery, rice, onion and green pepper; cook 5 minutes, stirring frequently.  Add the tomatoes, water, Coca-Cola, catsup, garlic salt and salt; mix well.  Bring to a boil, then cover and simmer 20 minutes, stirring occasionally.  Add the chicken and shrimp; heat thoroughly.

Date Nut Bread (12-5-2017)

Mom's Tips

December 5th, 2017 by Jim Field

  • 1 (8 oz.) package pitted dates
  • 1 1/4 cup Coca-Cola
  • 1 cup firmly packed brown sugar or granulated sugar
  • 2 tablespoons oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts

Cut up dates.  Heat Coca-Cola to boiling.  Remove from heat and stir in dates, mixing very well.  Stir in sugar and oil.  Let cool while preparing other ingredients.  Lightly spoon flour into cup to measure.  Stir together flour, baking powder and baking soda.  Add to dates, mixing thoroughly.  Stir in well-beaten egg, vanilla and nuts.  Pour into greased and floured 5″ x 9″ x 3″ loaf pan.  Bake in moderate oven (350 degrees) about one hour or until toothpick inserted in center comes out clean.  Cool in pan, set on rack, 20 minutes.  Remove loaf from pan, set it on rack, top side up.  When cold, wrap, store overnight before slicing.  Makes one loaf, about 2 1/2 pounds.

(Dottie Tyler, Atlantic)

Chili Cheese Dog Casserole (11-28-2017)

Mom's Tips

November 28th, 2017 by Jim Field

  • 1 package (8.5 oz.) corn bread/muffin mix
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon olive oil
  • 1 package (1 lb.) hot dogs, halved lengthwise and cut into bite-sized pieces
  • 1 can (15 oz.) chili with beans
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 cup shredded cheddar cheese, divided

Prepare corn bread batter according to the package directions.  Spread half the batter into a greased 8″ square baking dish; set aside.

In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender.  Stir in hot dogs; saute 3-4 minutes longer or until lightly browned.  Stir in the chili, brown sugar, garlic powder and chili powder; heat through.  Stir in 3/4 cup cheese.

Spoon over corn bread batter; top with remaining corn bread batter.  Sprinkle remaining cheese over the top.

Bake, uncovered, at 350 degrees for 28-32 minutes or until a toothpick inserted in the center comes out clean.  Let stand for 5 minutes before serving.

Roasted Vegetables with Sage 11-21-2017

Mom's Tips

November 21st, 2017 by Jim Field

  • 5 cups cubed peeled butternut squash
  • 1/2 lb. fingerling potatoes (about 2 cups)
  • 1 cup fresh Brussels sprouts, halved
  • 1 cup fresh baby carrots
  • 3 tablespoons butter
  • 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
  • 1 garlic clove, minced
  • 1.2 teaspoon salt

Preheat oven to 425 degrees.  Place the vegetables in a large bowl.  In a microwave, melt butter; stir in remaining ingredients.  Add to vegetables and toss to coat.

Transfer to a greased 15″ x 10″ x 1″ baking pan.  Roast 35-45 minutes or until tender, stirring occasionally.

Potluck Chicken Casserole (11-14-2017)

Mom's Tips

November 14th, 2017 by Jim Field

  • 1/2 cup chopped fresh mushrooms
  • 3 tablespoons finely chopped onion
  • 4 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 3/4 cup mayonnaise
  • 4 cups cubed cooked chicken
  • 3 cups cooked long grain rice
  • 1 cup chopped celery
  • 1 cup frozen peas, thawed
  • 1 jar (2 oz.) diced pimentos, drained
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup coarsely crushed corn flakes
  1.  In a saucepan, saute mushrooms and onion in 3 tablespoons butter until tender.  Add garlic; cook one minute longer.  Stir in flour until blended.  Gradually add milk; bring to a boil.  Cook and stir for two minutes or until thickened and bubbly.  Remove from heat; stir in mayonnaise until smooth.  Add the chicken, rice, celery, peas, pimentos, lemon juice, salt and pepper.
  2.   Transfer to an ungreased 13″ x 9″ baking dish.  Melt the remaining butter; toss with corn flakes.  Sprinkle over top.  Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

Slow-Cooker Stuffing (11-7-2017)

Mom's Tips

November 7th, 2017 by Jim Field

  • 1 cup butter
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons sage
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon salt
  • 1 teaspoon thyme
  • 2 beaten eggs
  • 4 cups chicken broth
  • 12 cups dry bread cubes
  • chopped giblets (optional)

Mix butter, celery, onions, spices, eggs and broth together.  Add bread cubes and stir to blend.  Cook in slow-cooker on high for 45 minutes.  Reduce heat to low for 6 hours.  Very moist.

Cheesy Skillet Pizza Dip (10-31-2017)

Mom's Tips

October 31st, 2017 by Jim Field

  • 6 tablespoons butter
  • 1 teaspoon garlic powder, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (16 oz.) frozen bread dough dinner rolled, thawed
  • 1 package (8 oz.) cream cheese, softened
  • 1 1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 cup mayonnaise
  • 1 teaspoon Italian seasoning
  • 1/2 cup pizza sauce
  • 1/4 cup (3/4 oz.) sliced pepperoni
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons minced fresh basil

Melt butter, 1/2 teaspoon garlic and red pepper flakes.  Cut rolls into thirds and roll into balls.  Dip balls in butter mixture; place along edge of a 10″ cast iron skillet, leaving center open.  Loosely stack remaining balls on top of bottom layer.  Cover and let rise until almost doubled, 30 minutes.

Preheat oven to  400 degrees.  Bake until beginning to brown, 15-18 minutes.

Combine cream cheese, 1 cup mozzarella, mayonnaise, seasoning and remaining garlic; spoon into center.  Layer with 1/4 cup mozzarella and pepperoni.  Brush rolls with remaining butter mixture; sprinkle with Parmesan.

Bake until golden brown, about 10 minutes, covering loosely with foil.  Sprinkle with basil.

Peanut Butter & Jelly French Toast (10-24-2017)

Mom's Tips

October 24th, 2017 by Jim Field

  • 12 slices bread
  • 3/4 cup peanut butter
  • 6 tablespoons jelly or jam
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons butter

Spread peanut butter on 6 slices of bread; spread jelly on six slices of bread.  Put one slice of each together to form sandwiches.  In a large bowl, whisk the eggs, milk and salt.  Dip both sides of sandwiches in egg mixture.

In a large skillet, melt the butter over medium heat.  Cook the sandwiches for 2-3 minutes on each side or until golden brown.

Turtle Pumpkin Pie (10-24-2017)

Mom's Tips

October 24th, 2017 by Jim Field

  • 1/4 cup plus 2 tablespoons caramel topping, divided
  • 1 Honey Maid graham pie crust (6 oz.)
  • 1/2 cup plus 2 tablespoons Planters pecan pieces, divided
  • 1 cup cold milk
  • 2 packages (4 serving size each) JELL-O vanilla flavor instant pudding & pie filling
  • 1 cup canned pumpkn
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended.  Stir in 1 1/2 cups whipped topping.  Spread into crust.  Top with remaining whipped topping.

Refrigerate one hour.  Top with remaining caramel topping and pecans before serving.

Yield:  10 servings (one slice each)

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.