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!

Pork Chops with Apples & Stuffing (10-18-2016)

Mom's Tips

October 18th, 2016 by Jim Field

  • 6 boneless pork loin chops (1″ thick)
  • 1 tablespoon vegetable oil
  • 1 package (6 oz.) crushed stuffing mix
  • 1 can (21 oz.) apple pie filling with cinnamon

In a skillet, brown pork chops in oil over medium-high heat.  Meanwhile, prepare stuffing according to package directions.  Spread pie filling into a greased 13″ x 9″ x 2″ baking dish.  Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350 degrees for 35 minutes.  Uncover; bake 10 minutes longer or until a meat thermometer reads 160 degrees.

YIELD:  6 servings.

Sausage Cheese Muffins (10-11-2016)

Mom's Tips

October 11th, 2016 by Jim Field

  • 1 pound bulk hot pork sausage
  • 1 can (10.75 oz.) condensed cheddar cheese soup, undiluted
  • 1/2 cup milk
  • 2 to 3 teaspoons rubbed sage
  • 3 cups biscuit/baking mix

In a skillet over medium heat, cook sausage until no longer pink; drain.  In a bowl, combine soup, milk, sage and sausage.  Stir in the biscuit mix just until moistened.  Fill greased miniature or regular muffin cups two-thirds full.  Bake at 400 degrees for 15-20 minutes or until muffins test done.  YIELD:  4 dozen mini-muffins or 2 dozen regular muffins.

Jan’s Cake (10-4-2016)

Mom's Tips

October 4th, 2016 by Jim Field

  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 can (20 oz.) crushed pineapple in juice, undrained
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut
  • 2 teaspoons baking soda

Cream Cheese Frosting:

  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • 1/2 cup flaked coconut

In a mixing bowl, beat eggs, flour, sugar, pineapple, vanilla, coconut and baking soda.  Pour into a greased and floured 1-” x 9″ x 2″ baking pan.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Cool completely.

For frosting, in a mixing bowl, beat cream cheese, butter and vanilla on medium speed until blended.  Gradually beat in powdered sugar.  Stir in coconut.  Spread over cake.  Store in the refrigerator.

Barb’s Bean Salad (9-27-2016)

Mom's Tips

September 27th, 2016 by Jim Field

  • 1 can each, drained:  green beans, yellow beans and kidney beans


  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped


  • 1/2 cup vinegar
  • 1/2 cup salad oil
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Shake well.  Let stand over beans at least 24 hours.

(Barbara Brase)

Vegetable Lasagna (9-20-16)

Mom's Tips

September 20th, 2016 by Stacie Linfor


1 – 28 oz can crushed tomatoes

1 large garlic clove, crushed

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 – 15 oz container ricotta cheese

1 large egg

12 no-boil lasagna noodles

1 – 14.5 oz can sliced carrots, well drained

1 – 13.5 oz can chopped spinach, well drained

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese



In 2 quart saucepan over high heat, heat tomatoes, garlic, basil, salt and pepper. Heat to boiling; reduce to low and simmer uncovered 10 minutes to blend flavors. Heat oven to 375 degrees Fahrenheit. Grease 12 x 8 inch baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon tomato sauce on bottom of dish to coat. Place 3 uncooked noodles lengethwise across the pan. Top with 1/3 of tomato sauce. With spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with uncooked noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese. Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let cool before cutting.

Oven Beef Stew (9-13-2016)

Mom's Tips

September 13th, 2016 by Jim Field

  • 2 lbs. beef stew meat
  • 2 large carrots, cut into good sized sliced
  • 1 large onion, cut into chunks
  • 2 stalks of celery, cut into chunks
  • 2 medium potatoes, quartered
  • 1/2 package frozen peas
  • salt and pepper
  • 2 can mushroom soup

Combine everything in casserole dish.  Don’t brown meat.  Cover and bake at 275 degrees for 4 hours.

(Jeanette Pagel)

Chocolate Chip Dessert (9-6-2016)

Mom's Tips

September 6th, 2016 by Jim Field

Cover 1 cup chopped dates with 1 cup boiling water.  Let stand for a few minutes.  Cream:

  • 1 cup butter
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla

Add the dates and water.  Sift together:

  • 1 3/4 cups flour
  • 1 tablespoon cocoa
  • 1 teaspoon soda

Add to the batter.  Stir in 1/2 cup chocolate chips.  Spread in 9″ x 12″ greased pan.  Sprinkle with 1/2 cup chocolate chips and 1/2 cup nuts.  Bake for 40 minutes at 350 degrees.

(Elda Vogt)

Cheesy Potato Ham Soup 8-30-2016

Mom's Tips, Podcasts

August 30th, 2016 by Jim Field

  • 6 cups chopped potatoes
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 3 cups mashed potatoes
  • 3 cups cubed ham
  • 1 lb. Velveeta cheese
  • 2 or 3 cups milk

Put all except Velveeta cheese in crock pot on high for two hours; then turn down to low.  When potatoes are done, serve.  Just before serving, add Velveeta cheese and let it melt.

(Mildred Bergmann)

Baked Potato Cupcakes (8-23-2016)

Mom's Tips

August 23rd, 2016 by Jim Field

  • 5 large russet potatoes, skins on, quartered
  • 1 cup diced Cheddar or Colby Jack cheese
  • 1 tablespoon butter
  • 3 large eggs, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • favorite baked potato toppings, such as bacon bits, sour cream, chopped chives, green onions, etc.

Preheat the oven to 350 degrees.  Generously coat 15 wells of two 12-cup muffin pans with nonstick spray.  Place the potatoes in a large pot and cover with water.  Bring to a boil, reduce heat to medium and simmer until tender when pierced with a knife, 15 to 20 minutes.  Drain, place potatoes in a large bowl and mash with a potato masher.  Fold in the cheese and butter, then add the eggs, salt and pepper.

Divide the potato mixture among the prepared muffin cups, filling them to the top (the cupcakes will not rise in the oven).  Bake 40 to 45 minutes or until golden.  Cool the muffins in the pans on a rack for 10 minutes before removing from the pans and serving with your favorite baked potato toppings.

(Midwest Dairy Association)

All-In-One Breakfast Casserole (8-16-2016)

Mom's Tips

August 16th, 2016 by Jim Field

  • 10 bacon strips, diced
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup margarine or butter
  • 1/4 cup all-purpose flour
  • Salt
  • Pepper
  • 2 cups milk
  • 8 eggs
  • 1/4 cup milk
  • English muffins
  • Parsley

Cook bacon until crisp.  Remove bacon from heat; set aside.  Saute mushrooms, onions and peppers in bacon drippings until tender; set aside.  In saucepan, melt butter.  Stir in flour, salt, pepper and 2 cups milk until smooth.  Cook until thickened.  Crumble and stir in bacon and sauteed vegetables; set aside.  Scramble eggs with remaining milk in skillet over medium heat.  Cut English muffins in half.  Place on bottom and sides of 11″ x 7″ pan.  Cover with half the white sauce.  Spoon eggs over all; top with remaining sauce.  Sprinkle with cheddar cheese (optional).  Sprinkle with Parsley.  Bake in 350 degree oven for 20 minutes.

(Charles Duke, Des Moines)