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!

Sour Cream Blueberry Muffins (10-9-12)

Mom's Tips

October 9th, 2012 by Jim Field

  • 2 cups biscuit/baking mix
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 2 eggs
  • 1 cup (8 oz) sour cream
  • 1 cup fresh or frozen blueberries

In a large bowl, combine the biscuit mix and 3/4 cup sugar.  In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined.  Fold in blueberries.  Fill greased muffin cups three-fourths full.  Sprinkle with remaining sugar.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool for five minutes before removing from pan to a wire rack.  (Note:  if using frozen blueberries, do not thaw before adding to batter.)

Tory Ross, Cincinnati, OH              Yield:  1 dozen

Mini Sour Cream Biscuits (10-9-12)

Mom's Tips

October 9th, 2012 by Jim Field

  • 1 cup biscuit/baking mix
  • 1/2 cup sour cream
  • 1/4 cup butter, melted

In a large bowl, combine all ingredients just until combined.  Drop by rounded tablespoonfuls into greased miniature muffin pans.  Bake at 425 degrees for 15-18 minutes or until golden brown.

Sara Dukes, Bartow, GA                  Yield:  1 dozen

Chicken in Sour Cream Sauce (10-2-12)

Mom's Tips

October 2nd, 2012 by Jim Field

  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon pepper seasoning
  • 6 bone-in chicken breast halves, skin removed
  • 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
  • 1 cup (8 oz) sour cream
  • 1/2 cup dry white wine or chicken broth
  • 1/2 pound fresh mushrooms, sliced

In a small bowl, combine the first four ingredients; rub over chicken.  Place in a 3 quart slow cooker.  In a large bowl, combine the soup, sour cream and wine or broth; stir in mushrooms.  Pour over chicken.  Cover and cook on low for 6-8 hours or until a meat thermometer reads 170 degrees.  Thicken the sauce if desired.

Jane Carlovsky, Sebring, FL    Yield:  6 servings

Slow-Cooked Pork Roast (10-2-12)

Mom's Tips

October 2nd, 2012 by Jim Field

  • 2 cans (8 oz each) unsweetened crushed pineapple, undrained
  • 1 cup barbeque sauce
  • 2 tablespoons unsweetened apple juice
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons grated lemon peel
  • 1 teaspoon minced garlic
  • 1 teaspoon Liquid Smoke (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless pork top loin roast (3 pounds)

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3 minutes.  Meanwhile, cut roast in half.  In a non-stick skillet coated with cooking spray, brown the pork roast.  Place the roast in a 5 quart slow cooker.  Pour sauce over roast and turn to coat.  Cook on high for 4 hours or on low for 6-7 hours.  Let stand for 15 minutes before carving.

Marion Lowery, Medford, OR   Yield:  12 servings

Cranberry-Stuffed Apples (9-25-12)

Mom's Tips

September 25th, 2012 by Jim Field

  • 5 medium apples
  • 1/3 cup fresh or frozen cranberries, thawed and chopped
  • 1/4 cup packed brown sugar
  • 2 tablespoons chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Whipped cream or vanilla ice cream, optional

Core apples, leaving bottoms intact.  Peel top third of each apples; place in a 5 quart slow cooker.  Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples.  Cover and cook on low for 4-5 hours or until apples are tender.  Serve with whipped cream or ice cream if desired.

Yield:  5 Servings

All-Day Meatballs (9-25-12)

Mom's Tips

September 25th, 2012 by Jim Field

  • 1 cup milk
  • 3/4 cup quick-cooking oats
  • 3 tablespoons finely chopped onion
  • 1 1/2 teaspoons salt
  • 1 1/2 pounds ground beef
  • 1 cup ketchup
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar

In a large bowl, combine the first four ingredients.  Crumble the beef over mixture and mix well.  Shape into 1 inch balls.  Place in a 5 quart slow cooker.  In a small bowl, combine the ketchup, water, vinegar and sugar.  Pour over meatballs.  Cover and cook on low for 6-8 hours or until meat is no longer pink.

Apple Pie Salad (9-18-12)

Mom's Tips

September 18th, 2012 by Jim Field

  • 1/2 cup butter or margarine
  • 10 cup peeled and sliced fuji apples
  • 1/2 cup sugar
  • 1/2 tablespoon cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3.4 oz. package instant vanilla pudding mix
  • 1 1/4 cup milk
  • 1 1/2 cup frozen whipped topping, thawed
  • 2 tablespoons chopped walnuts

In large skillet, melt butter; add apples.  Sprinkle sugar and cinnamon over apples.  Cook until apples are soft.  Dissolve cornstarch in water; stir into apples.  Cook until thickened.  Pour into 8″ x 8″ pan.  Stir together pudding mix and milk; beat two minutes.  Spread pudding mixture over apples.  Spread whipped topping over pudding mixture; sprinkle walnuts over top.

(Linda Isley, Rhodes)

Easy Potato Pancakes (9-11-12)

Mom's Tips

September 11th, 2012 by Jim Field

  • 3 cups frozen shredded hash brown potatoes
  • 2 tablespoons flour
  • 2 eggs, beaten
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons water
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil

Place the hash brown potatoes in a strainer.  Rinse with cold water until thawed.  Drain thoroughly.  Place in a large bowl.  Add the flour, eggs, butter, water and salt and mix well.  Heat the oil in a large skillet over medium heat.  Drop the batter by 1/3 cupfuls into the oil, fry until golden brown on both sides.  Drain on paper towels.  Yield:  4 servings.

Refreshing Lime Salad (9-11-12)

Mom's Tips

September 11th, 2012 by Jim Field

  • 1 small package lime Jell-O
  • 1 small package lemon Jell-O
  • 1 1/2 cups boiling water
  • 1 (8 oz) can crushed pineapple (do not drain)
  • 1 cup cottage cheese
  • 1 can sweetened condensed milk
  • 1/2 cup chopped walnuts

Dissolve Jell-O in boiling water, add crushed pineapple and cool slightly.  Add other ingredients.  Mix well and chill until firm.  (Diane Jordan, Waterloo, WI)

Scalloped Swiss Corn (9-4-12)

Mom's Tips

September 4th, 2012 by Jim Field

  • 1 egg, beaten
  • 8 oz. can cream-style corn
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup (14) saltine crackers, crushed
  • 3 tablespoons milk
  • 1 tablespoon finely chopped onion
  • 2 teaspoons oleo, melted
  • dash of pepper
  • green pepper rings (optional)

In medium mixing bowl combine beaten egg, cream-style corn, shredded Swiss cheese, 1/4 cup cracker crumbs, milk, onion and pepper; mix well.  Turn mix into a 5 1/2 x 5 x 2 inch baking dish.  Toss the rest of the crumbs with oleo and sprinkle over corn mixture.  Bake at 350 degrees for 30 minutes.  Let stand for five minutes before serving.  Garnish with green pepper rings.  Serves two.

(Jeanette Miller)