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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!

Blueberry Salad (6-11-2020)

Mom's Tips

June 11th, 2020 by Jim Field

  • 15 oz. can blueberries
  • 8 1/2 oz. can crushed pineapple
  • 2 (3 oz.) packages black raspberry gelatin (Jello)
  • 1 cup boiling water
  • 8 oz. package cream cheese, softened
  • 8 oz. carton sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Drain blueberries and pineapple; reserve liquid.  Dissolve Jello in boiling water.  Add enough water to make 1 3/4 cups juice.  Add to gelatin.  Pour into a 9″x13″ pan.  When gelatin is slightly thickened, fold in fruit.  Chill until firm.  Combine cream cheese, sour cream, sugar and vanilla.  Beat well, spread over gelatin.  Sprinkle with pecans.  Chill until set.  Makes 8 to 10 servings.

(Berneice Ihrke)

Caramel Cracker Bars (6-4-2020)

Mom's Tips

June 4th, 2020 by Jim Field

  • Club crackers
  • 1 cup brown sugar
  • 1 cup crushed graham crackers
  • 1/3 cup milk
  • 1/2 cup oleo


  • 1 cup sugar
  • 1/4 cup milk
  • 1/4 cup oleo

Grease 9″ x 13″ pan.  Layer bottom of pan with club crackers.  Bring to a boil; stir constantly for 7 minutes the brown sugar, crackers, milk and oleo.  Pour over crackers, put another layer of club crackers.  Frost.

Frosting:  Boil for 30 seconds; stir in 2 cups miniature marsh,allows and 1/2 cup of chocolate chips and one teaspoon of vanilla.

(Grace Martens)

Rhubarb Crunch (5-28-2020)

Mom's Tips

May 28th, 2020 by Jim Field

  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • 4 cups diced fresh rhubarb
  • 1 1/3 cups sugar
  • 2 teaspoons cornstarch
  • 1 cup cold water
  • 1 teaspoon vanilla extract

In a large bowl, combine the first four ingredients.  Cut in butter until mixture resembles coarse crumbs.  Press half of the mixture into a greased 8″ square baking dish.  Set remaining crumb mixture aside for topping.  Sprinkle rhubarb over crust; set aside.

In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth.  Bring to a boil; cook and stir for two minutes or until thickened.

Remove from the heat; whisk in vanilla.  Pour over rhubarb.  Sprinkle with reserved crumb mixture.  Bake, uncovered, at 350 degrees for one hour or until bubbly and lightly browned.  Serve warm with vanilla ice cream, if desired.

Creamy Cucumber Salad (5-21-2020)

Mom's Tips

May 21st, 2020 by Jim Field

Combine 1 teaspoon white vinegar, 1/2 cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder.  Stir until combined.

Add 3 cups thinly sliced cucumbers and 1 cup red onion, sliced.

Stir to combine; cover and chill at least two hours.

Guacamole (5-14-2020)

Mom's Tips

May 14th, 2020 by Jim Field

  • 3 avocados, peeled, pitted and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 teaspoons chopped fresh cilantro
  • 2 Roma tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch cayenne pepper (optional)

In a medium bowl, mash together avocados, lime juice and salt.  Mix in onion, cilantro, tomatoes and garlic.  Stir in cayenne pepper.  Refrigerate 1 hour for best flavor.

Hot Chicken Salad (5-7-2020)

Mom's Tips

May 7th, 2020 by Jim Field

  • 4 cups cooked chicken
  • 4 hard-boiled eggs, chopped
  • 2 cup chopped celery
  • 1/2 small jar pimentos
  • 1 chopped onion
  • 1 cup mayonnaise
  • 3 tablespoons lemon juice
  • 1 can cream of chicken soup
  • 1 can mushrooms, drained
  • 1 can water chestnuts, cut
  • 1 1/2 cups crushed potato chips
  • Parmesan cheese
  • 2/3 cup slivered almonds

Mix chicken, eggs, celery, pimentos, onion, mayonnaise, lemon juice, soup, mushrooms and water chestnuts.  Pour into 9″ x 13″ pan.  Cover with potato chips and cheese.  Top with almonds.  Bake at 350 degrees for 40 minutes covered and 10 minutes uncovered.

Optional sauce:  Heat 1 can mushroom soup and 1 cup sour cream.  Serve separately.

(Nell Green)

Homemade Hamburger Skillet (4-30-2020)

Mom's Tips

April 30th, 2020 by Jim Field

  • 2 tablespoons olive oil
  • 1/2 yellow onion, minced
  • 1 pound ground beef
  • salt and pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 tablespoon tomato paste
  • 12 ounces elbow pasta (uncooked)
  • 2 cups beef broth
  • 2 cups milk
  • 1/2 cup shredded cheese, such as cheddar, pepper jack or Mexican blend
  • 1/4 cup fresh parsley, chopped (optional)

Heat a large skillet or stockpot over medium-high heat.  Add oil, onions and ground beef.  Season with salt, pepper, garlic powder and paprika.  Saute ground beef until crumbled and cooked through, about seven minutes.  Add tomato paste and stir to combine.  Add pasta, broth and milk.  Stir and let cook until pasta is tender, about 11 minutes.  Remove from heat and add cheese.

Bread Pudding Pie (4-23-2020)

Mom's Tips

April 23rd, 2020 by Jim Field

Pastry for single-crust pie:

  • 1 cup cubed bread
  • 2 large eggs
  • 2 cups 2% milk
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons butter

Preheat the oven to 425 degrees.  On a floured surface, roll dough to fit a 9″ pie plate.  Trim and flute edge.  Arrange bread in bottom of pie crust.  In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread.  Sprinkle with nutmeg and dot with butter.  Bake 10 minutes.  Reduce oven to 350 degrees.

Bake until a knife inserted in the center comes out clean, 45-50 minutes.  Cover the edges with foil during the last 15 minutes to prevent over browning if necessary.  Cool on a wire rack for one hour.  Refrigerate for at least 3 hours before serving.


Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt; cut in 1/2 cup cold butter until crumbly.  Gradually add 3-5 tablespoons ice water, tossing with a fork until the dough holds together when pressed.  Cover and refrigerate one hour.

Three Bean Hot Dish (4-16-2020)

Mom's Tips

April 16th, 2020 by Jim Field

  • 1 cup chopped onion
  • 1/2 pound hamburger
  • 1/2 pound bacon
  • 1/2 cup catsup
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 2 teaspoons vinegar
  • 3/4 cup brown sugar
  • 1 (1 lb.) can pork & beans
  • 1 (1 lb.) can butter beans
  • 1 (1 lb.) can kidney beans

Brown hamburger and drain.  Dice bacon; brown and drain.  Brown chopped onion.  Combine hamburger, bacon and onion.  Drain some of juice from beans.  Add beans to meat mixture.  Stir seasonings together and add to beans.  Stir well and mix.  Bake at 350 degrees for one hour or put in slow cooker.

Apple Pie Salad (4-9-2020)

Mom's Tips

April 9th, 2020 by Jim Field

  • 1/2 cup butter or margarine
  • 10 cups 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)