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!

No-Bake Cereal Bars (4-24-12)

Mom's Tips

April 24th, 2012 by Jim Field

  • 6 cups Special K
  • 1 1/2 cups peanut butter
  • 1 cup corn syrup
  • 1 cup sugar
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips

Place cereal in a large heatproof bowl; set aside.  In a saucepan, combine the peanut butter, corn syrup and sugar.  Cook over medium heat until the sugar is dissolved, stirring occasionally.  Pour over cereal and stir until well coated.  Spread into a greased 13″ x 9″ x 2″ pan.  In a microwave or heavy saucepan, melt chocolate and butterscotch chips; stir until smooth.  Spread over bars.  Cool completely before cutting.  Yield:  1 1/2 dozen.

No-Bake Fudgy Oat Cookies (4-24-12)

Mom's Tips

April 24th, 2012 by Jim Field

  • 2 1/4 cups quick cooking oats
  • 1 cup flaked coconut
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract

Combine the oats and coconut; set aside.  In a saucepan, combine milk and butter.  Stir in sugar and cocoa; bring to a boil.  Add oat mixture, stirring constantly; cook for one minute.  Remove from heat; stir in vanilla.  Drop by rounded tablespoonfuls one inch apart onto waxed paper.  Yield:  about 3 dozen.

Scotch Eggs (4-17-12)

Mom's Tips

April 17th, 2012 by Jim Field

  • 7 eggs
  • 1 lb. seasoned sausage
  • Salt, to taste
  • Bread or cracker crumbs/Panko crumbs

Hard boil six eggs.  Peel and chill.  Divide sausage into six and wrap around eggs.  Beat remaining egg, dip balls of sausage into egg, then roll in crumbs.  Bake for 30 minutes at 375 degrees.  Cut in half to serve.

(We used Panko crumbs as they get crispier.  Also, I don’t cook eggs completely done)

Butter Pecan Pumpkin Pie (4-17-12)

Mom's Tips

April 17th, 2012 by Jim Field

  • 1 quart butter pecan ice cream, softened
  • 1 pastry shell (9 inches), baked
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup caramel ice cream topping
  • 1/2 cup chocolate ice cream topping, optional
  • additional whipped cream

1.  Spread ice cream into the crust, freeze for two hours or until firm.

2.  In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream.  Spread over ice cream.  Cover and freeze for two hours or until firm.  (May be frozen for up to two months)

3.  Remove from freezer 15 minutes before slicing.  Drizzle with caramel ice cream topping.  Drizzle with chocolate ice cream topping if desired.  Dollop with whipped cream.

Prep time:  20 minutes plus freezing.

Scalloped Corn (4-10-12)

Mom's Tips

April 10th, 2012 by Jim Field

  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1 cup sour cream
  • 1/2 cup margarine, melted
  • 1 package corn muffin mix
  • 1 cup cheddar cheese, grated

Mix all ingredients except cheese.  Pour into ungreased 9 x 13 inch pan.  Bake 15 minutes at 350 degrees.  Sprinkle cheese on top.  Bake 20 minutes more.

Hot Chicken Salad (4-10-12)

Mom's Tips

April 10th, 2012 by Jim Field

  • 4 cups cubed chicken
  • 4 cups cubed celery
  • 2 cups mayonnaise
  • 4 tablespoons grated onion
  • 4 teaspoons lemon juice
  • 1 to 2 cups grated sharp cheddar cheese
  • 2 cups crushed potato chips

Layer in a greased 4 quart casserole dish the chicken and celery.  Mix the onion, mayonnaise and lemon and layer on top of celery.  Layer cheese over the mayonnaise.  Sprinkle potato chips on top.  Bake at 400 degrees for 15 to 20 minutes.  This makes a large casserole.

Never Fail Cupcakes (4-3-12)

Mom's Tips

April 3rd, 2012 by Jim Field

Into a bowl put:

  • 1 egg
  • 1/2 cup shortening
  • 1/2 cup sour milk
  • 1 teaspoon soda
  • 1/2 cup hot water
  • 1/2 cup cocoa
  • 1 1/2 cups flour
  • 1 teaspoon vanilla
  • 1 cup sugar
  • chocolate chips (optional)

Do not mix until last has been added, then beat well.  Bake in a moderate oven (350 degrees).

One Dish Casserole Meal (4-3-12)

Mom's Tips

April 3rd, 2012 by Jim Field

  • 1 lb. ground beef
  • 1/2 teaspoon salt
  • 1/2 cup uncooked rice
  • 2 sliced potatoes
  • 2 sliced carrots
  • 1 can tomatoes
  • 1/4 teaspoon pepper

Brown meat in skillet and drain off fat.  Place rice in greased casserole.  Layer potatoes and carrots over rice.  Add meat; pour tomatoes over.  Bake 40 minutes or until done.  Freezes well.

Crock Pot Dressing (3-27-12)

Mom's Tips

March 27th, 2012 by Jim Field

  • 1 onion, diced
  • 4 Tablespoons margarine or butter
  • 5 cups dry bread, cubed
  • 1 cup celery, diced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sage
  • 1 can chicken rice soup
  • 1 cup water
  • 1 teaspoon poultry seasoning (optional)

Saute’ the onion in butter or margarine until done.  Add rest of the ingredients and mix together.  Put in crock pot.

Orange Jello Salad (3-20-12)

Mom's Tips

March 20th, 2012 by Jim Field

  • 2 packages orange Jello
  • 2 cups boiling water
  • 1 pint orange sherbet
  • 1 can mandarin oranges

Dissolve Jello in boiling water; add one pint sherbet.  Drain the juice off oranges and add to mixture.  Refrigerate until set.