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!

Magic Cookie Bars (10-1-13)

Mom's Tips

October 1st, 2013 by Jim Field

  • 1/2 cup oleo, melted
  • 1 cup crushed graham crackers
  • 1 cup flaked coconut
  • 1 package (12 oz) chocolate bits
  • 1 cup chopped pecans
  • 1 can Eagle brand sweetened milk

Layer above ingredients in 9 x 12 x 2 pan.  Do not stir.  Bake at 325 degrees for 25 minutes or until brown.  Cool and cut into bars.  Makes four dozen.

(Bette Schmid)

 

Cooking with Coke – Sprite Scones (9-24-13)

Mom's Tips

September 24th, 2013 by Jim Field

  • 3 cups self-rising flour
  • 1 cup cream
  • 1 cup sprite
  • 2 teaspoons milk

Preheat the oven to 425 degrees.  Combine the first three ingredients in a large bowl and mix lightly to form soft dough.  Turn out onto a lightly floured counter and press the dough with your hands to about 1/4 inch thick using round cutter.  Place on a baking pan and brush tops with milk.  Bake for 15 minutes until lightly browned.  Serve warm with jam and whipped cream.

(Margaret Slepsky)

 

Company Swiss Chicken (9-17-13)

Mom's Tips

September 17th, 2013 by Jim Field

  • 6 chicken breast halves, skinned
  • 1/4 cup butter, melted, divided
  • 12 slices bacon, cooked & crumbled
  • 6 ounces mushrooms, sliced
  • 1 1/2 cups (6 oz) Swiss cheese, shredded
  • salt and pepper

Preheat oven to 350 degrees.  Place chicken, skin side up, in a sprayed 13 x 9 inch baking dish.  Sprinkle with salt and pepper.  Drizzle 3 tablespoons of the butter over the top.  Bake 30 minutes.  Meanwhile, saute mushrooms in remaining 1 tablespoon of butter.  Combine mushrooms with bacon and cheese.  Spoon over chicken.  Bake 15 to 20 minutes or until cooked through.  Serves 6.

Crock Pot Pizza Casserole (9-10-13)

Mom's Tips

September 10th, 2013 by Jim Field

  • 1 1/2 lbs. hamburger
  • 12 oz. package kluskie noodles, cooked
  • 1 onion, chopped
  • 8 oz. spaghetti sauce
  • 4 oz. mozzarella cheese
  • 8 oz. pizza sauce
  • 4 oz. American cheese

Brown hamburger and onion; drain.  Add spaghetti and pizza sauces.  Put half of the cooked noodles in bottom of crock pot.  Add layer of hamburger mixture.  Sprinkle half each of cheese over that; repeat layers of each.  Cook 30 minutes on high and turn to low for 1 1/2 hours.

(Deb Brase)

 

Dana’s Stir Fry (9-3-13)

Mom's Tips

September 3rd, 2013 by Jim Field

  • 1 1/2 lbs. pork, beef or chicken
  • 2 carrots, sliced
  • 12 or 16 oz. frozen or fresh pea pods
  • 1 cup peanuts
  • rice, cooked

Marinade:

  • 1 tablespoon corn starch
  • 1/4 teaspoon ground ginger
  • 3/4 cup orange juice
  • 1/3 cup honey
  • 3 tablespoons soy sauce

Mix and set aside marinade.  Cut meat into bite-sized pieces or slice in thin strips.  Saute carrots in vegetable oil until tender.  Remove from pan and set aside.  Cook meat until browned.  Add peanuts and carrots.  Cook one to two minutes.  Add peas and cook until heated through and tender.  Add marinade and heat until thickened.  Serve over hot rice.

(Sharon Eick)

No-Bake Raspberry Cheesecake Pots (8-27-13)

Mom's Tips

August 27th, 2013 by Jim Field

Cheesecake Batter:

  • 1 1/2 – 8 oz. package cream cheese, at room temperature
  • 3 tablespoons granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice

Other Ingredients:

  • 8 graham crackers, ground (about 1 cup)
  • 12 oz. fresh raspberies
  • 1/2 cup raspberry jam
  • 8 – 8 oz. glass jars

Using an electric mixer, beat the cream cheese and sugar until smooth.  Reduce the mixer speed to low and gradually add the heavy cream.  Increase the speed to high and beat until thick and stiff, about two minutes.  Beat in the lemon juice.  Spoon graham cracker crumbs into the jars.  Top with cheesecake batter, raspberries and jam, alternating red layers with cheesecake batter.  Refrigerate for at least two hours before serving.

 

 

Easy Lemon Cookies (8-13-13)

Mom's Tips

August 13th, 2013 by Stacie Linfor

Ingredients:

  • 1 (18.25 oz) package of lemon cake mix
  • 2 eggs
  • 1/3 c. vegetable oil
  • 1 Tbs lemon juice
  • 1/3 c. confectioners’ sugar

Directions:

  1. Preheat Oven to 357 degrees F.
  2. Pour cake mix into a large bowl. Stir in eggs, oil and lemon juice until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re sugared, put them on a ungreased cookie sheet.
  3. Bake for 6-9 minutes in preheated oven. The bottoms will be light brown, and the insides chewy.

 

Cucumbers (8-6-13)

Mom's Tips

August 6th, 2013 by Jim Field

Peel and slice 4 cucumbers and 3 onions.  Mix together:

  • 1 1/2 cups Miracle Whip salad dressing
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 tablespoon vinegar
  • dash of salt and pepper

Combine with the cucumbers and onions.

 

 

3-2-1 Cake (7-30-13)

Mom's Tips

July 30th, 2013 by Jim Field

  • 3 teaspoons mixture
  • 2 teaspoons water

Mix together one box cake mix and one box angel food cake – put in large Zip Lock bag and mix well.  Add mixture and water in a mug and place in microwave one minute.  Mixture can be kept on shelf for months.  Can use any cake mix, chocolate, spice, yellow, etc.

 

Tomato Salad (7-30-13)

Mom's Tips

July 30th, 2013 by Jim Field

  • 4 or 5 large ripe tomatoes (diced)
  • 1 small or 1/2 large green pepper (diced)
  • 1 small onion (diced)
  • 1 or 2 pieces of celery (diced)

Mix together and cover with Italian dressing.  Let set at least two hours before serving.