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!

Peanut Butter Pancakes (7-21-2015)

Mom's Tips

July 21st, 2015 by Jim Field

  • 1 cup pancake mix
  • 2 tablespoons sugar
  • 1 egg
  • 1/3 cup peanut butter*
  • 1 can (5 oz.) evaporated milk
  • 1/3 cup water


  • 1/4 cup butter (no substitutes), softened
  • 2 tablespoons honey

In a bowl, combine pancake mix and sugar.  In a small bowl. beat egg and peanut butter; add milk and water.  Stir into dry ingredients just until moistened.  Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle.  Turn when bubbles form on top of pancakes; cook until second side is golden brown.  Combine butter and honey in a small bowl.  Serve with the pancakes.  YIELD:  10 pancakes  *NOTE:  This recipe was tested with Jif brand peanut butter.

(Dorothy Pritchett, Wills Point, Texas)

Turkey Meatballs Tetrazzini (7-14-2015)

Mom's Tips

July 14th, 2015 by Jim Field

  • 1/2 cup soft bread crumbs
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 lb. ground turkey or ground beef
  • 1 teaspoon butter or margarine
  • 1 medium onion, sliced
  • 1/4 lb. fresh mushrooms, quartered
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/4 cup grated Parmesan cheese
  • Hot cooked pasta
  • Chopped fresh parsley, optional
  • Additional grated Parmesan cheese, optional

In a bowl, combine bread crumbs, garlic, basil, salt and pepper.  Add turkey and mix well.  Shape into one inch balls.  In a large skillet, brown meatballs in butter.  Stir in onion and mushrooms; saute until golden.  In a small bowl, whisk flour and milk until smooth.  Add to skillet.  Bring to a boil; cook and stir for two minutes.  Stir in cheese; serve over pasta.  Sprinkle with parsley and additional cheese, if desired.  YIELD:  4 servings.

Shrimp Boats (7-7-2015)

Mom's Tips

July 7th, 2015 by Jim Field

  • 12 medium baking potatoes
  • 3 small cans shrimp
  • 1 cup butter or margarine
  • 2 cups grated sharp cheese
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 cup grated onion
  • 1 1/2 cup light cream
  • paprika

Bake potatoes at 325 degrees until well done.  Cut potatoes in half lengthwise and scoop out potatoes.  Put into bowl for mixing (use electric mixer).  Add butter, cream, salt, pepper, onion and cheese.  Whip, then mix in chopped shrimp with a fork.  Refill the potato skins.  Sprinkle with paprika.  Heat at 450 degrees for 15 minutes.  *Use either for appetizer or entree.

(Gail Norden)

Pizza Casserole (6-30-2015)

Mom's Tips

June 30th, 2015 by Jim Field

  • 1 cup macaroni
  • 1 lb. hamburger
  • 1/2 lb. mozzarella cheese or shredded
  • 1 can (10.5 oz.) pizza sauce
  • 1 tablespoon butter

Cook macaroni in four cups of water and 1 tablespoon butter.  Brown hamburger and salt to taste.  Stir in pizza sauce.  Slice cheese and layer macaroni, hamburger and cheese in a 1.5 quart casserole dish three times giving you the three layers.  Bake 30 minutes at 350 degrees.

Brats with Onions (6-23-2015)

Mom's Tips

June 23rd, 2015 by Jim Field

  • 3 cans (12 oz. each) beer or 4 1/2 cups water
  • 3 large onions, thinly sliced and separated into rings
  • 6 garlic cloves, minced
  • 1 tablespoon hot pepper sauce
  • 2 to 3 teaspoons celery salt
  • 2 to 3 teaspoons pepper
  • 1 teaspoon chili powder
  • 15 fresh bratwurst links (3 1/2 to 4 pounds)
  • 5 hot dog buns or brat buns, split

In a large saucepan or dutch oven, combine the first seven ingredients.  Bring to a boil.  Add bratwurst.  Reduce heat; simmer, uncovered, for 20-25 minutes until bratwurst is firm and cooked.  Drain, reserving onions.  Broil or grill 5 bratwurst for 4-5 minutes or until browned, turning once.  Serve on buns with reserved onion.

YIELD:  5 servings

(Gunnard Stark, Engelwood, FL)


Hamburger Pie (6-16-2015)

Mom's Tips

June 16th, 2015 by Jim Field

  • 2 1/2 lbs. lean ground beef
  • 1 cup chopped onion
  • 1/2 teaspoon salt
  • several dashes black pepper
  • 5 cups frozen cut green beans, thawed
  • 2 (10.75 oz.) cans condensed tomato soup
  • 2 (24 oz.) packages refrigerated mashed potatoes
  • 1 cup (4 oz.) shredded processed American cheese

1.  Preheat oven to 350 degrees.  Grease two 2-quart rectangular baking dishes; set aside.  In an extra-large skillet, cook meat and onion until meat is brown and onion is tender, stirring to break up meat.  Drain off fat.  Add the salt and pepper.  Stir in beans and soup.  Divide mixture between prepared baking dishes.

2.  Spoon potatoes in mounds on top of bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip).  Sprinkle cheese over the potatoes.

3.  Bake, uncovered, for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

Makes 12 servings.

Potato Doughnuts (6-9-2015)

Mom's Tips

June 9th, 2015 by Jim Field

  • 1 cup mashed potatoes
  • 1 cup sugar
  • 2 tablespoons melted shortening
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 3 1/8 cups flour (enough to make soft dough)
  • 1/2 teaspoon nutmeg

Combine potatoes, sugar, shortening, eggs, milk and flavoring.  Measure 1 cup flour and sift with salt and baking powder and nutmeg.  Mix, add remaing flour to make a soft dough.  Roll on board and fry in deep fat.  makes 50 to 60 doughnuts.

(Berneice Ihrke)

Bread Pudding (6-2-2015)

Mom's Tips

June 2nd, 2015 by Jim Field

Cut 12 slices of bread into one inch thick squares.  Please on greased 9″ x 13″ pan.  In large mixing bowl, whisk together the following ingredients:

  • 1 1/2 cups sugar
  • 12 eggs
  • 1 quart milk
  • 1 quart half & half
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla

Pour over bread (will fill pan to top).  Bake at 350 degrees for approximately one hour.  To test for doneness, insert table knife in center.  It is done if the knife comes out clean.   Serve warm with caramel sauce and whipped cream.

Ground Beef Macaroni Casserole (5-26-2015)

Mom's Tips

May 26th, 2015 by Jim Field

  • 1 package (7 oz.) elbow macaroni
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 oz.) Italian tomato sauce
  • 1 egg
  • 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
  • 1 1/2 cups 2% milk
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh parsley
  • 1 cup (4 oz.) shredded cheddar cheese

1.  Cook macaroni according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in tomato sauce; heat through.

2.  Drain macaroni; transfer to a greased 13″ x 9″ baking dish.  In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni.  Spoon beef mixture over top; sprinkle with cheese.

3.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.  Let stand for ten minutes before serving.

Serve with salad and roll.

Quick ‘n Easy Herb Flatbread (5-19-15)

Mom's Tips

May 19th, 2015 by Stacie Linfor


  • 1 – 10 oz can refridgerated pizza crust
  • 1 tablespoon olive or vegetable oil
  • 1/2 to 1 teaspoon dried basil leaves
  • 1/2 to 1 teaspoon dried rosemary leaves, crushed
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1 small tomato
  • 1 oz (1/4 cup) shredded fresh Parmesan cheese


1. Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 12×8 inch rectangle.

2. In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.

3. Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.

4. Bake at 425 degrees for 5 to 9 minutes or until edges are light golden brown.

5. Remove from oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.

Prep time: 10 minutes (ready in 25 minutes) Makes 9 servings.