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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!

Lemon Pudding Dessert (3-26-2020)

Mom's Tips

March 26th, 2020 by Jim Field

  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 8 oz. package cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 carton (8 oz.) frozen whipped topping, thawed, divided
  • 3 cups cold whole milk
  • 2 packages (3.4 oz. each) instant lemon pudding mix

Preheat oven to 350 degrees.  Cut butter into flour until crumbly.  Press into an ungreased 13″ x 9″ baking dish.  Bake until light nrown, 18-22 minutes.  Cool on a wire rack.

Meanwhile, beat cream cheese and sugar until smooth.  Fold in 1 cup whipped topping.  Spread over the cooled crust.

Beat the milk and pudding mix on low speed for 2 minutes.  Carefully spread over cream cheese layer.  Top with remaining whipped topping.  Refrigerate at least one hour.

Sage Turkey Sausage Patties (3-19-2020)

Mom's Tips

March 19th, 2020 by Chris Parks

  • 1/4 cup grated Parmesan cheese
  • 3 tablespoon minced fresh parsley or 1 tablespoon dried parsley flakes
  • 2 tablespoons fresh sage or 2 teaspoons dried sage leaves
  • 2 garlic cloves, minced
  • 1 teaspoon fennel seed, crushed
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 lbs. lean ground turkey
  • 1 tablespoon olive oil

In a bowl, combine the first 7 ingredients.  Crumble turkey over mixture and mix well.  Shape into twelve 3-inch patties.

In a large skillet, cook the patties in oil in batches over medium heat for 3-5 minutes on each side or until meat is no longer pink.  Drain on paper towels if necessary.

FREEZE OPTION:  Wrap each patty in plastic wrap; transfer patties to resealable freezer container.  To use, unwrap patties and place on a baking sheet coated with cooking spray.  Bake in a preheated 350 degree oven until heated through, about 15 minutes on each side.

Chocolate Brownie Cake (3-12-2020)

Mom's Tips

March 12th, 2020 by Jim Field

  • 1 box chocolate cake mix
  • 1 box fudge brownie mix
  • 4 large eggs
  • 1 1/4 cup water
  • 1 cup oil

Ganache:

  • 1 cup heavy cream
  • 1 12 oz. bag semi-sweet chocolate chips

Heat oven to 350 degrees.  Grease bundt pan.  Combine first five ingredients – whisk two minutes.  Bake 50-55 minutes.  Cool – remove from pan.

To make ganache:  Place cream in microwavable bowl – heat about two minutes just to boiling point.  Carefully pour in chocolate chips – whisk until smooth and shiny – about one minute.  Pour over cake.

Spiced Carrot Fritters (3-5-2020)

Mom's Tips

March 5th, 2020 by Jim Field

  • 2 large eggs
  • Kosher salt and pepper
  • 12 oz. carrots (about 3 large carrots)
  • 1/4 cup panko
  • 1 red chili, seeded and thinly sliced
  • 1 cup fresh cilantro
  • 3 scallions, thinly sliced, divided
  • 2 tablespoons fresh lime juice
  • 3 tablespoons olive oil, divided
  • 2 oz. feta cheese, crumbled
  • green salad, for serving

In a large bowl, whisk together eggs and 1/2 teaspoon each salt and pepper.

Using a food processor with the large grater attachment, coarsely grate carrots.  Add to the bowl with eggs and toss to coat.  Fold in panko, then chili, cilantro and 2/3 of scallions.

In a small bowl, combine lime juice, 1 tablespoon oil and remaining third of scallions.

Heat a large cast iron skillet on medium, then add 1 tablespoon oil.  Drop 6 spoonfuls of carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack.  Repeat with remaining oil and carrot mixture, adding more oil to the skillet if necessary.

Gently stir feta into lime-scallion mixture.  Serve over carrot fritters with green salad, if desired.

Sour Cream Raisin Pie (2-25-2020)

Mom's Tips

February 25th, 2020 by Jim Field

  • 2 cups sour cream
  • 4 egg yolks (save whites for meringue)
  • 1 3/4 cups sugar
  • 4 heaping teaspoons flour
  • 1 1/2 cups raisins
  • 1 baked single crust
  • 1 recipe meringue

Stir the sour cream and the egg yolks together in a heavy medium saucepan.

Add the sugar.  Dump in the flour, then the raisins, and mix using a wooden spoon.

Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil or just a little longer, depending on your burner).

Cool the filling slightly, then pour it into the cool crust.

Preheat the oven to 400 degrees.  Prepare the meringue and spread it onto the pie.

Put the pie in the oven.  Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown.  Let it cool.  Eat immediately or keep in refrigerator.

Caramel Apple Upside Down Cake (2-18-2020)

Mom's Tips

February 18th, 2020 by Jim Field

  • 3 tablespoons butter, melted
  • 1/2 cup packed brown sugar
  • 3 medium apples, peeled, cored and sliced
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk

Preheat oven to 350 degrees.

Pour 3 tablespoons melted butter into an 8″ square pan; tilt pan to coat evenly.  Sprinkle in brown sugar, then arrange apple slices in a layer.

Whisk together flour, baking powder and salt in a bowl.  In another bowl, beat together white sugar and 1/2 cup softened butter with an electric mixer until light and fluffy.  Beat in egg and vanilla.  Add flour mixture alternately with milk, stirring well after each addition.  Pour into pan, spreading carefully to avoid disturbing apple slices.  (The pan will be very full)

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.  Immediately invert pan onto a serving plate.

Pizza Mac (2-11-2020)

Mom's Tips

February 11th, 2020 by Jim Field

  • 3 cups macaroni (uncooked)
  • 2/3 cup milk
  • 1 egg
  • 1 teaspoon salt
  • spaghetti sauce
  • pepperoni
  • green peppers
  • onions
  • mushrooms
  • Mozzarella cheese
  • Parmesan cheese

Cook macaroni, drain.  Beat and egg, add milk and salt.  Mix together with the cooked macaroni.  Place the macaroni mixture in a 9″ x 12″ baking dish.  Top with small jar of sauce, pepperoni, green peppers, onions, mushrooms and finally, the cheeses.  bake 30 minutes at 350 degrees.  Let sit five minutes before serving.

(Diane Namanny)

Poor Man’s Beef Stroganoff (2-4-2020)

Mom's Tips

February 4th, 2020 by Jim Field

  • 1 lb. ground beef
  • 1/2 cup chopped onion
  • 4 oz. can drained mushrooms
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 10.5 oz. can condensed cream of chicken soup
  • 8 oz. carton of dairy sour cream
  • cooked noodles or rice

Cook ground beef and onions in a skillet and drain off grease.  Add mushrooms, flour, paprika and salt.  Stir in soup and sour cream and cook three to five minutes.  Serve over cooked noodles or rice.  Serves 4.

May have to use a little water with the soup if cooked on the stove.  Can be made in the microwave oven.  This recipe can be cut in half for two people.  I sometimes leave out the sour cream and add just a little water with the soup to make a nice gravy.  This is a quick, easy recipe.

(Margaret L. Moore)

Double Chocolate Pecan Clusters (1-28-2020)

Mom's Tips

January 28th, 2020 by Jim Field

  • 1/3 cup butter or margarine
  • 6 oz. package semi-sweet chocolate chips
  • 4 oz. (large) package marshmallows (about 16)
  • 1 tablespoon unsweetened cocoa
  • 2 cups coarsely chopped pecans (8 oz.)

In top of double boiler melt butter, chocolate chips and marshmallows.  Stir in cocoa after melted.  Remove from heat, stir in pecans.  Line 2 cookie sheets with waxed paper.  Drop mixture by teaspoonfuls onto paper.  Refrigerate for 2 hours.  Makes 3 dozen.  You may microwave first 3 ingredients in microwave bowl.

(Bev Green)

Savory Cheese Soup (1-21-2020)

Mom's Tips

January 21st, 2020 by Jim Field

  • 3 – 14 oz. cans chicken broth
  • 1 small onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 1/4 cup chopped sweet red pepper
  • 1/3 cup all-purpose flour
  • 1/3 cup cold water
  • 8 oz. cream cheese, cubed and softened
  • 2 cups shredded cheddar cheese
  • 12 oz. can beer, optional

In slow cooker, combine broth, onion, carrot, celery and red pepper.  Cover and cook on low 7 to 8 hours.  Combine flour and water until smooth; stir into soup.  Cover and cook on high 30 minutes longer until soup is thickened.  Stir in cream cheese and cheddar cheese until blended.  Stir in beer if desired.  Cover; cook on low until heated through.

(Andrea Whitlock, Indianola)