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!

Biscuit Mix (12-10-13)

Mom's Tips

December 10th, 2013 by Jim Field

Master Mix:

  • 9 cups flour
  • 1/3 cup baking powder
  • 1 teaspoon cream of tatar
  • 1/4 cup sugar
  • 2 cups Crisco
  • 1 tablespoon salt

Refrigerate.  If making whole batch, add 3/4 cup milk to mix.

For biscuits made from mix:

  • 1 cup mix
  • 1/4 cup milk

Add milk, all at once.  Stir 25 strokes.  Knead lightly 15 strokes on floured board.  Form and bake 10 to 15 minutes at 450 degrees.

(Helen Dooly)

Surprise Treats (12-3-13)

Mom's Tips

December 3rd, 2013 by Jim Field

  • 2 cups flour
  • 2 sticks margarine
  • 1 1/2 cup cottage cheese

Mix flour and margarine like pie crust.  Add cottage cheese.  Place in refrigerator overnight.  Divide into three parts.  Roll each into 10 inch circle.  Cut into 16 wedges.  Roll up from large side in.  Bake 20 minutes in 350 degree oven.  Frost with powdered sugar frosting.

(Jeannette Peters Maassen, Avoca, IA)

Date Balls (12-3-13)

Mom's Tips

December 3rd, 2013 by Jim Field

  • 1 stick margarine (or more, if needed)
  • 1 cup sugar
  • 8 ounces pitted dates
  • 2 cups Rice Krispies
  • 1 cup nuts
  • Powdered sugar

Cook 10 minutes until thick.  Remove from heat and add cereal and nuts.  Let cool, then form into balls and roll in powdered sugar.

(Carolyn Petersen, Breckenridge, MO)

Uncooked Fruit Cake (11-26-13)

Mom's Tips

November 26th, 2013 by Jim Field

  • 1 pound marshmallows
  • 1 pound orange slices
  • 2 small packages dates
  • 1 pound nuts (no peanuts)
  • 1/2 cup unsweetened condensed milk
  • 1 teaspoon vanilla
  • 1 pound graham crackers (crushed)

Cut marshmallows, orange slices, dates and nuts into small pieces.  Add sweetened condensed milk to mixture.  Then add vanilla and crushed graham crackers.  Make into roll, wrap and chill.

(Jackie Brown)

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.


  • 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)