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!

Rice Chex Snack (12-30-14)

Mom's Tips

December 30th, 2014 by Jim Field

  • 1 cup chocolate chips
  • 1/2 cup peanut butter
  • 1/2 cup butter or oleo
  • 8 cups Rice Chex
  • 2 cups powdered sugar

Melt first three ingredients together in microwave.  Pour over 8 cups Rice Chex in a large bowl.  Cover and shake well (until coated).  Cool a little.  Pour two cups powdered sugar over Rice Chex.  Shake again.  Store in refrigerator.  BEWARE — this is very addictive!

(Linda Zimmerman/Linda Robinson)

 

Frozen Fruit Cup (12-23-14)

Mom's Tips

December 23rd, 2014 by Jim Field

  • 3 sliced bananas
  • 2 cups crushed pineapple, drained
  • 6 oz. can orange juice (slightly thawed)
  • 1/2 to 1 cup sugar (optional)
  • 2 cups 7-Up

Mix together.  Add 7-Up last.  Pour in paper cups and freeze.  Makes eleven 5 oz. cups.  Double recipe 32 3.5 oz. cups.

(Diane Funk)

 

Ritz Bits (12-23-14)

Mom's Tips

December 23rd, 2014 by Jim Field

  • 2 boxes Ritz bite size crackers
  • 1 cup salted Spanish peanuts

Glaze:

  • 1 cup sugar
  • 1 stick oleo
  • 1/2 cup white syrup

Boil glaze ingredients together for five minutes.  Remove from heat and add one teaspoon vanilla and one teaspoon baking soda.  Stir well.  Pour over crackers and peanuts in flat baking pan.  Bake at 250 degrees for one hour, stirring every 15 minutes.  Pour out on wax paper.  Allow to cool.  Store in covered container.

(Dolores Swope)

 

 

Homemade Noodles (12-16-14)

Mom's Tips

December 16th, 2014 by Jim Field

  • 1 cup flour
  • 2 eggs
  • 1 teaspoon salt

Mix and roll out on floured surface 1/4″ thick.  Slice with pizza cutter in 1/4 ” strips.  Place into boiling soup and cook for 2 to 3 minutes, turning down heat.

(Dawn Bergman)

 

Busy Day Soup (12-16-14)

Mom's Tips

December 16th, 2014 by Jim Field

  • 1 1/2 lbs. hamburger
  • 5 cups boiling water
  • 1 quart whole tomatoes
  • 1 16 oz. bag frozen mixed vegetables
  • 1/2 envelope dry onion soup mix
  • 1 teaspoon sugar
  • 1 tablespoon parsley, chopped
  • 1/2 cup barley

Brown hamburger and drain.  Mix all ingredients in 5 quart crock pot.  Cook for 6 to 8 hours on low.

(Deb Luhring)

 

Biscuit Mix (12-9-14)

Mom's Tips

December 9th, 2014 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)

Quick Italian Cream Cake (12-2-14)

Mom's Tips

December 2nd, 2014 by Jim Field

  • One white cake mix (with pudding)
  • 3 large eggs
  • 1 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 2/3 cup chopped pecans (toasted)
  • 3/4 cup shredded coconut
  • 3 teaspoons rum (optional)

Beat together the first four ingredients at medium speed for two minutes.  Stir in pecans and coconut and pour into 3 greased and floured cake pans.  Bake at 350 degrees for 15 to 17 minutes or until toothpick inserted in center comes out clean.

Cream Frosting:

  • 1 (8 oz.) cream cheese
  • 1/2 cup butter
  • 16 oz. powdered sugar
  • 1 cup chopped pecans
  • 2 teaspoons vanilla

Mix all together and frost cake.  Sprinkle some coconut over top.

Pumpkin Dump Cake (11-25-14)

Mom's Tips

November 25th, 2014 by Jim Field

  • 1 can (15 oz.) pumpkin
  • 1 can evaporated milk
  • 3 eggs
  • 1 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 teaspoons pumpkin pie spice
  • 1 yellow cake mix
  • pecans
  • 1/2 cup melted butter

Bake in 9″ x 13″ greased pan – mix first six ingredients together – Sprinkle cake mix over all – then pecans (use at least 1/2 cup) – drizzle butter over pecans.  Bake 50-55 minutes at 350 degrees.

 

Crock Pot Pizza (11-18-14)

Mom's Tips

November 18th, 2014 by Jim Field

  • 1 (12 oz.) package egg noodles
  • 1 1/2 lbs. ground beef or pork
  • 1 medium onion
  • 1 (16 oz.) can pizza sauce
  • 1 (8 oz.) can spaghetti sauce
  • Mushrooms (optional)
  • Green peppers (optional)
  • Black olives (optional)
  • 8 oz. shredded Cheddar cheese
  • 8 oz. shredded Mozzarella cheese
  • 1 (4 oz.) package pepperoni

Cook and drain noodles.  Brown beef or pork with onion, drain off fat.  Add pizza and spaghetti sauces to meat.  Layer in crock pot twice:  noodles, meat mix, cheeses and pepperoni.  Turn on low; serve when cheese is melted, 2 to 3 hours.  If turned on high, 1 hour.  May also be baked in a 9 x 13 inch pan for 20 minutes at 350 degrees.

(Jackie Pelzer)

 

Elnora’s Breakfast Dish (11-11-14)

Mom's Tips

November 11th, 2014 by Jim Field

  • 8 slices of white bread, cubed
  • 1 1/2 cup cubed ham
  • 12 oz. grated Cheddar cheese or Velveeta
  • 6 eggs
  • 3 cups milk
  • 1/4 teaspoon onion salt

Beat eggs, milk and onion salt.  Put cubed bread in 9″ x 13″ glass pan; then add cubed ham and cheese.  Pour egg mixture over all.  let set overnight in refrigerator in the morning.  Bake at 300 degrees for 20 minutes.  Top with 1/3 cup melted butter and 2 cups corn flakes.

(Mildred Bergmann)