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!

Pumpkin Cheesecake with Gingersnap-Pecan Crust and Maple Sour Cream Topping (11-19-13)

Mom's Tips

November 19th, 2013 by Jim Field

For the Crust:  (Process; stir in)

  • 24 small gingersnap cookies (to make 1 cup crumbs)
  • 4 graham crackers (to make 1/2 cup crumbs)
  • 1/2 cup pecan halves, toasted
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • pinch of salt

For the Filling:  (Beat; ad)

  • 3 packages cream cheese, room temperature (8 oz. each)
  • 1 cup sugar
  • 1 can pumpkin puree (15 oz.)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • juice of 1/2 a lemon

For the Topping: (Whisk together)

  • 1 1/2 cups sour cream
  • 1/3 cup pure maple syrup

Preheat oven to 325 degrees; coat a 9 inch springform pan with non stick spray.

Process gingersnaps for the crust in a food processor until fine (remove any big chunks); transfer to a bowl.  Process crackers until fine and add to cookie crumbs.  Pulse nuts until chopped and add to crumb mixture.  Stir in butter, 2 tablespoons sugar and salt until sandy, then pres into bottom and one inch up sides of prepared pan.  Place pan on a baking sheet and bake for 10 minutes, or until lightly golden.  Remove and cool slightly.

Beat cream cheese and one cup sugar for the filling in a bowl with a hand mixer until fluffy.  Add pumpkin, eggs, vanilla, spices ans lemon juice; beat until incorporated, scraping down the sides of the bowl periodically.

Pour filling over crust and bake 50-55 minutes, or until sides are set but center in still slightly jiggly.  Remove cheesecake from oven (leave oven on).

Whisk sour cream and syrup for the topping together in a small bowl.  Carefully spread topping over cheesecake, return it to the oven, and bake 15 minutes or more, or until set.  Turn oven off, crack the door, and leave cheesecake inside for 20 minutes.   Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight.  To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and dry before each cut.

Banana French Toast Bake (11-5-13)

Mom's Tips

November 5th, 2013 by Jim Field

  • 6 whole wheat hamburger buns
  • 1 package (8 oz.) cream cheese
  • 3 medium bananas, sliced
  • 6 eggs
  • 4 cups milk
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon

Cut buns into one inch cubes; place half in a 13″ x 9″ baking dish coated with cooking spray.  Cut cream cheese into 3/4 inch cubes; place over buns.  Top with bananas and remaining bun cubes.  In a large bowl, beat eggs.  Add milk, sugar, syrup and cinnamon; mix well.  Pour over bun mixture.  Cover and refrigerate for 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.  Let stand for ten minutes before serving.

(Nancy Zimmerman)

Apple Dumplings (10-29-13)

Mom's Tips

October 29th, 2013 by Jim Field

  • 2 granny smith apples (peeled)
  • 2 – 8 oz. cans crescent rolls
  • 2 sticks butter
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • cinnamon, to taste
  • 1 – 12 oz. can Mountain Dew

Unroll crescent rolls, peel and core apples and cut into 8 wedges.  Roll each apples wedge in crescent rolls.  Place in a 9″ x 13″ buttered pan.  Melt butter, then add sugar and barely stir.  Add vanilla, stir and pour entire mixture over apples.  Pour Mountain Dew around the edges of the pan.  Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.  Spoon some of the sauce over the bundles and serve with ice cream or whipped topping.  Delicious!  Be ready to share with friends and family as they are very high in sweetness and calories.

 

Brownies (10-22-13)

Mom's Tips

October 22nd, 2013 by Jim Field

  • 1 cup sugar
  • 1 stick of butter
  • 4 eggs
  • 1/4 teaspoon baking powder
  • 1 cup flour
  • 1 can Hershey’s chocolate syrup
  • nuts (optional)

Cream sugar and butter and add eggs.  Mix together and put on cookie sheet or 9″ x 13″ pan.  Bake at 350 degrees.  Time will vary depending on the type of pan.  Watch closely and check with toothpick to test if done.

Frosting:

  • 3/4 cup sugar
  • 3 tablespoons butter
  • 3 tablespoons milk

Bring these ingredients to a boil and add 8 large marshmallows and 1/4 cup dark chocolate chips.  Let cool about five minutes and pour over brownies.

Salted Caramel Crispy Treats (10-15-13)

Mom's Tips

October 15th, 2013 by Jim Field

  • Nonstick spray
  • 6 cups crispy rice cereal (about half a 12 ounce box) such as Rice Crispies
  • 1 stick unsalted butter, cut into pieces
  • 1/2 cup dark brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling
  • One 10-ounce bag mini marshmallows

Spray an eight inch square cake pan with nonstick spray.  Add the cereal to a large heat proof bowl and set aside.  Add the butter to a medium saucepan over medium-high heat.  Once melted, stir in the brown sugar, heavy whipping cream and corn syrup.  Cook until thick and syrupy while stirring frequently, about seven minutes.  Stir in the salt.  Turn off the heat and stir in the marshmallows.  Keep stirring until the marshmallows are smooth and melted.  Quickly pour the caramel marshmallow sauce over the cereal and stir all together.  Pour into the prepared pan and press down with a piece of parchment paper sprayed with nonstick spray.  Sprinkle lightly with flaky sea salt.  Cool completely, and then cut into squares.

Berry Salad (10-8-13)

Mom's Tips

October 8th, 2013 by Jim Field

  • 1 – 10 oz. package of frozen sliced strawberries
  • 1 – 10 oz. package of frozen raspberries, thawed
  • 1 – 6 oz. box of strawberry or raspberry Jello
  • 1 1/2 cups of boiling water
  • 1/2 cup cranberry juice or apple juice
  • 1 tablespoon lemon juice

Drain strawberries or raspberries; reserve syrup.  In a bowl, dissolve jello in boiling water.  Stir in juice, reserved syrup and lemon juice.  Chill about 45 minutes or until partially set.  Fold in berries.  Chill four hours and serve.

(Cloris Mehmen)

 

Magic Cookie Bars (10-1-13)

Mom's Tips

October 1st, 2013 by Jim Field

  • 1/2 cup oleo, melted
  • 1 cup crushed graham crackers
  • 1 cup flaked coconut
  • 1 package (12 oz) chocolate bits
  • 1 cup chopped pecans
  • 1 can Eagle brand sweetened milk

Layer above ingredients in 9 x 12 x 2 pan.  Do not stir.  Bake at 325 degrees for 25 minutes or until brown.  Cool and cut into bars.  Makes four dozen.

(Bette Schmid)

 

Cooking with Coke – Sprite Scones (9-24-13)

Mom's Tips

September 24th, 2013 by Jim Field

  • 3 cups self-rising flour
  • 1 cup cream
  • 1 cup sprite
  • 2 teaspoons milk

Preheat the oven to 425 degrees.  Combine the first three ingredients in a large bowl and mix lightly to form soft dough.  Turn out onto a lightly floured counter and press the dough with your hands to about 1/4 inch thick using round cutter.  Place on a baking pan and brush tops with milk.  Bake for 15 minutes until lightly browned.  Serve warm with jam and whipped cream.

(Margaret Slepsky)

 

Company Swiss Chicken (9-17-13)

Mom's Tips

September 17th, 2013 by Jim Field

  • 6 chicken breast halves, skinned
  • 1/4 cup butter, melted, divided
  • 12 slices bacon, cooked & crumbled
  • 6 ounces mushrooms, sliced
  • 1 1/2 cups (6 oz) Swiss cheese, shredded
  • salt and pepper

Preheat oven to 350 degrees.  Place chicken, skin side up, in a sprayed 13 x 9 inch baking dish.  Sprinkle with salt and pepper.  Drizzle 3 tablespoons of the butter over the top.  Bake 30 minutes.  Meanwhile, saute mushrooms in remaining 1 tablespoon of butter.  Combine mushrooms with bacon and cheese.  Spoon over chicken.  Bake 15 to 20 minutes or until cooked through.  Serves 6.

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)