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!

Crock Pot Pizza Casserole (9-10-13)

Mom's Tips

September 10th, 2013 by Jim Field

  • 1 1/2 lbs. hamburger
  • 12 oz. package kluskie noodles, cooked
  • 1 onion, chopped
  • 8 oz. spaghetti sauce
  • 4 oz. mozzarella cheese
  • 8 oz. pizza sauce
  • 4 oz. American cheese

Brown hamburger and onion; drain.  Add spaghetti and pizza sauces.  Put half of the cooked noodles in bottom of crock pot.  Add layer of hamburger mixture.  Sprinkle half each of cheese over that; repeat layers of each.  Cook 30 minutes on high and turn to low for 1 1/2 hours.

(Deb Brase)

 

Dana’s Stir Fry (9-3-13)

Mom's Tips

September 3rd, 2013 by Jim Field

  • 1 1/2 lbs. pork, beef or chicken
  • 2 carrots, sliced
  • 12 or 16 oz. frozen or fresh pea pods
  • 1 cup peanuts
  • rice, cooked

Marinade:

  • 1 tablespoon corn starch
  • 1/4 teaspoon ground ginger
  • 3/4 cup orange juice
  • 1/3 cup honey
  • 3 tablespoons soy sauce

Mix and set aside marinade.  Cut meat into bite-sized pieces or slice in thin strips.  Saute carrots in vegetable oil until tender.  Remove from pan and set aside.  Cook meat until browned.  Add peanuts and carrots.  Cook one to two minutes.  Add peas and cook until heated through and tender.  Add marinade and heat until thickened.  Serve over hot rice.

(Sharon Eick)

No-Bake Raspberry Cheesecake Pots (8-27-13)

Mom's Tips

August 27th, 2013 by Jim Field

Cheesecake Batter:

  • 1 1/2 – 8 oz. package cream cheese, at room temperature
  • 3 tablespoons granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice

Other Ingredients:

  • 8 graham crackers, ground (about 1 cup)
  • 12 oz. fresh raspberies
  • 1/2 cup raspberry jam
  • 8 – 8 oz. glass jars

Using an electric mixer, beat the cream cheese and sugar until smooth.  Reduce the mixer speed to low and gradually add the heavy cream.  Increase the speed to high and beat until thick and stiff, about two minutes.  Beat in the lemon juice.  Spoon graham cracker crumbs into the jars.  Top with cheesecake batter, raspberries and jam, alternating red layers with cheesecake batter.  Refrigerate for at least two hours before serving.

 

 

Easy Lemon Cookies (8-13-13)

Mom's Tips

August 13th, 2013 by Stacie Linfor

Ingredients:

  • 1 (18.25 oz) package of lemon cake mix
  • 2 eggs
  • 1/3 c. vegetable oil
  • 1 Tbs lemon juice
  • 1/3 c. confectioners’ sugar

Directions:

  1. Preheat Oven to 357 degrees F.
  2. Pour cake mix into a large bowl. Stir in eggs, oil and lemon juice until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re sugared, put them on a ungreased cookie sheet.
  3. Bake for 6-9 minutes in preheated oven. The bottoms will be light brown, and the insides chewy.

 

Cucumbers (8-6-13)

Mom's Tips

August 6th, 2013 by Jim Field

Peel and slice 4 cucumbers and 3 onions.  Mix together:

  • 1 1/2 cups Miracle Whip salad dressing
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 tablespoon vinegar
  • dash of salt and pepper

Combine with the cucumbers and onions.

 

 

3-2-1 Cake (7-30-13)

Mom's Tips

July 30th, 2013 by Jim Field

  • 3 teaspoons mixture
  • 2 teaspoons water

Mix together one box cake mix and one box angel food cake – put in large Zip Lock bag and mix well.  Add mixture and water in a mug and place in microwave one minute.  Mixture can be kept on shelf for months.  Can use any cake mix, chocolate, spice, yellow, etc.

 

Tomato Salad (7-30-13)

Mom's Tips

July 30th, 2013 by Jim Field

  • 4 or 5 large ripe tomatoes (diced)
  • 1 small or 1/2 large green pepper (diced)
  • 1 small onion (diced)
  • 1 or 2 pieces of celery (diced)

Mix together and cover with Italian dressing.  Let set at least two hours before serving.

 

Buttermilk Chicken Kebabs with Chopped Salad (7-23-13)

Mom's Tips

July 23rd, 2013 by Jim Field

  • 2/3 cup low-fat buttermilk
  • 3 tablespoons EVOO
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
  • 1 head romaine, cut into 1 inch pieces
  • 1 large cucumber, halved lengthwise, seeded and sliced 1/2 inch thick
  • 1/2 small red onion, thinly sliced
  • 1 cup red grapes, halved
  • Zest of 1 lemon, plus 3 tablespoons juice
  • Salt and pepper

Preheat a grill or grill pan to medium high.  In a small bowl, mix buttermilk, EVOO, thyme, lemon zest and juice; season with salt and pepper.  In a medium bowl, toss the chicken with half the buttermilk mixture.  Thread chicken onto 8 skewers.  Grill, turning frequently, until cooked through and browned in spots, 13 to 15 minutes.  In a large bowl, toss together the romaine, cucumber, onion and grapes.  Drizlle with the remaining buttermilk mixture, season.  Serve the salad with the kebabs.

 

Tomato Salad (7-16-13)

Mom's Tips

July 16th, 2013 by Jim Field

  • 4 or 5 large ripe tomatoes (diced)
  • 1 small or 1/2 large green pepper (diced)
  •  1 small onion (diced)
  • 1 or 2 pieces of celery (diced)

Mix together and cover with Italian dressing.  Let set at least two hours before serving.

Stuffed Eggplant (7-9-13)

Mom's Tips

July 9th, 2013 by Stacie Linfor

Ingredients:

  • Eggplant
  • fresh mushrooms or 1 – 4 1/2 oz can
  • 1 average onion
  • 1 green pepper
  • salt
  • pepper
  • 1 clove of garlic
  • light cream
  • 1 jar red pimiento (cut up)
  • parmesan cheese

Split eggplant in half lengthwise. Remove as much of the vegetable as possible and cut into squares. Save the shells of the eggplant. Gently saute the eggplant squares, mushrooms, onion (cut up), 1 green pepper (cut up). Fill each half eggplant shell. Sprinkle parmesan cheese on top and bake on a cookie sheet at 350 degrees for 20-25 minutes.