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!

Bars (10-16-12)

Mom's Tips

October 16th, 2012 by Jim Field

  • 1 yellow cake mix
  • 5 teaspoons melted butter
  • 2 eggs
  • 1 1/2 or 2 cups chocolate chip

Mix all ingredients and put into 9″ x 12″ pan.  Bake at 350 degrees for 15-18 minutes.

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)