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MA'S GRAVY (TOM STYLE)
By: Tom Johnston
3 to 4 Cloves of Crushed Garlic
1/2 Onion
1/2 Green Bell Pepper
2 Cups Sliced Mushrooms
2 OR 3 Crushed Roma Tomato's
1 Lg. Can Tomato Puree
1/2 Lb. Ground Turkey
Grated Pecorino Romano Cheese
1/2 Box Pasta of Choice
3 Shakes of: Oregano, Dried Basil, Salt, Pepper, Hot Sauce, Garlic Powder
2 Lbs. Lean Ground Beef
1 Lb. Ground Turkey
3 14oz Cans of diced tomatos with green chilies
3 15oz Cans of Kidney beans (1 Dark, 1 light, 1 white)
3 Packets of McCormick's Mild Chili Seasoning mix
1/2 cup of Dark Brown Sugar
1/2 cup diced Onion
2 boxes of the Jiffy Corn Muffin Mix
Just follow the instructions on the box.
You can add a little Brown Sugar to batter to sweeten Bread.
Make the bread right before serving Chili.
Add all cans of Diced Tomatos undrained and all cans of Kidney Beans undrained into a large pot.
Add all 3 packets of seasoning and diced onion.
Stir on medium heat.
Brown all the meat and drain off all liquid then add to the pot.|
Stir and bring to a good simmer. Then add the Brown Sugar.
Cook on low to medium heat for 1/2 hour. Shut off and let stand for 2 to 3 hours.
Warm, then serve in bowl over a piece of the Corn Bread and sprinkle the Cheddar cheese on top.
Tracy's "No more scary face" from the pumpkin patch facial mask
1/2 cup of fresh cooked pumpkin, drained, cooled, no skin
1 egg white whipped
1 tbs honey
2 tbs ground oats
2 tbs plain yogurt
splash of fresh lemon juice
pinch of nutmeg
Mix together and apply to clean face and neck. Rinse with water & pat dry.
German Potato Salad
by: Cara Mueller
Ingredients:
1 pickle
1/2 lbs. bacon, diced
6 potatoes
3 tsp. flour
2 1/2 cups milk
5 tbs. vinegar
2 tsp. salt
4 1/2 tsp. sugar
Boil, peel and cut potatoes. Add chopped pickles. Cook bacon. Take bacon
from pan, and leave some grease. Add about 3 tbs flour to pan and brown,
and take off heat. Add in about 2 cups milk, stir as smooth as you can.
Add remaining milk, then add vinegar, salt, sugar. Toss with potatoes,
add bacon, and a spoonful of pickle juice. Serve hot or cold.
Keep in mind, since this is a family recipe, there are alot of 'abouts'
or as my grandmother likes to say "till it looks right" or "till it
tastes right".
AMY'S AWESOME CHEESE DIP
By: Amy Wegmann
2 Cups of white or yellow onions - dices
2 Cups of real mayonaisse
2 Cups of shredded jarlsberg cheese
MIX ALL OF THE INGREDIENTS TOGETHER…. (PUT A LITTLE BIT OF THE JARLSBERG TO THE SIDE TO SPRINKLE ON TOP AT THE END.)
PLACE THE MIXTURE IN A OVEN SAFE DISH.
BAKE ON 350 FOR ABOUT 20 MINUTES OR UNTIL TOP IS GOLDEN BROWN AND BUBBLING.
REMOVE FROM OVEN AND SERVE WITH GARLIC BAGEL CHIPS OR TORTILLA CHIPS
ENJOY!!
Snapper Almandine
Prawnbroker Reataurant
4 (7-8 oz.) Snapper fillets
½ cup slivered almonds
½ cup flour
¼ cup dry white wine
¼ cup olive oil
Juice of a small lemon
Salt & pepper to taste
2 Tablespoons chopped parsley
1. Pat fillets dry and sprinkle with salt, pepper and lemon juice.
2. Coat the fillets with the flour on both sides.
3. Sautee in heated oil about 4-5 minutes each side. (Actual cooking time will depend on the thickness of the fish and the temperature of the oil.) Remove to heated serving dish.
4. Add the almonds to the remaining oil and sauté until golden. Add white wine and reduce.
5. Pour the almonds and wine mixture over the snapper fillets and garnish with chopped parsley
Patrick’s Spicy Chicken Dip
Patrick Nolan
(4) Big 'Ol Fried Chicken Tenders *OR* (2) Broiled Boneless Chicken Breasts (Shredded)
(1/2) Bottle of Wing Sauce
(1) 8 oz. Block of Cream Cheese (softened)
(1) Cup Grated Sharp Cheddar Cheese
(1/2) Jar of Marie's Blue Cheese Dressing
(1/2) Stick of Butter
Serve it up with nachos & celery
Sweet Potato Kugel
Ingredients:
3 medium sweet potatoes
2 eggs
½ Cup sugar
1 teaspoon vanilla
Dash salt
Beat with mixer. Pour into a 9’x13’ greased pan.
Topping:
½ stick margarine, melted
¼ Cup brown sugar
¼ Cup cornflakes
½ Cup pecans
Toss until crumbly. Sprinkle topping over ingredients. Do not cover.
Bake 350 degrees x 40 minutes.
Arizona Pizza
Arizona Pizza Kitchen
Ingredients:
Julienne Chicken - 5 Oz
Feta Cheese - 4 Oz
Sun-dried Tomatoes – 2.5 Oz
Spinach - 4 Oz
Olive Oil - 3 Oz
Garlic - ½ Teaspoon
Penne - 12 Oz
Seasoning - 3 Teaspoon
Once the chicken is cooked, stir all ingredients together; toss with Penne Pasta and serve hot.
1,2,3,4 Cake for cupcakes:
by Kellie Ann Thomas
1 cup butter
2 cups sugar
3 cups flour
4 eggs
1 cup milk
1 teaspoon vanilla
Pinch of salt
Cream butter and sugar together. Add eggs, one at a time until well combined. In a separate bowl, combine flour and salt (and cocoa if
your making the chocolate version below). Add vanilla to milk.
Alternating add flour mixture and milk mixture to the butter mixture. See below for next steps.
Tips:
Let butter/cream cheese/eggs come to room temperature for easy blending!
To make chocolate version:
Reduce four to 2 1/2 cups and add 1/2 cup baking cocoa
Cream Cheese Butter-cream Frosting
by Kellie Ann Thomas
Oven 350*
3/4 stick butter
1/2 c. cream cheese
1 heaping teaspoon vanilla
1 box confectioners' sugar
2-3 tablespoons milk depending on consistency/stiffness needed for decorating
ICE CREAM CONE CUPCAKES
by Kellie Ann Thomas
(Oven 350*)
1 package of cake ice cream cones (I like the tricolor)
1 batch of 1,2,3,4 Cake batter
Cream Cheese Butter-cream Frosting
Food coloring, Sprinkles and Candy
Divide up ice cream cones in a 9x13 cake pan. Prepare cake batter recipe and ladle batter into cones, leaving 1/2 inch for cake to
rise. Bake for about 20 minutes or until toothpick comes out
clean. Let cool completely. While cooling, make frosting. Add a
few drops of food coloring. Place frosting in gallon zip-lock bag.
Cut a 1/2 inch piece of the zip-lock's corner off (to make it look like soft-serve ice cream, make that cut a zigzag). Pipe frosting onto Ice Cream Cone Cupcakes starting at edge and working in a spiral towards center. Sprinkle with sprinkles and/or candy.
OCEAN FRIENDS CUPCAKES
by Kellie Ann Thomas
Preheat Oven 350*
Regular (not mini, not mammoth) cupcake paper liners and cupcake pans
1 batch of 1,2,3,4 Cake batter
Cream Cheese Butter-cream Frosting
Food coloring, Decorating Gels, Gummy fish/dolphins/sharks, Sprinkles and Candy
Prepare cake batter and bake for about 20 minutes or until toothpick comes out clean. While you let those cupcakes cool, prepare
frosting. Add a few drops of food coloring. Spread onto cupcakes.
Create peaks for waves. Decorated with gels, gummy fish, and sprinkles.
BLUEBERRY STUFFED FRENCH TOAST
by Kellie Ann Thomas
12 slices white bread, crusts discarded and cut into 1-inch cubes
2 - 8oz pkg of cream cheese
1 cup blueberries, rinsed and picked over
12 large eggs
1/3 cup maple syrup
2 cups milk
Sauce:
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries, rinsed and picked over
1 Tbsp butter
Arrange half of the bread in a buttered 13 x 9 inch baking dish. Scatter cream cheese over the bread and scatter the blueberries over the cream cheese. Arrange the remaining bread on top of this.
In a large bowl, whisk together the eggs, syrup and milk. Pour evenly over bread mixture and chill, covered, overnight.
Bake covered with foil in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 30 additional minutes.
For the sauce, in a small saucepan stir sugar, cornstarch and water and cook over medium heat stirring occasionally for 5 minutes or until thickened. Stir in blueberries and simmer, stirring occasionally, for 10 minutes or until berries burst. Add the butter and stir. Serve with the french toast.
Easy Smoked Salmon Dip
by Kellie Ann Thomas
1 3oz. package of smoked Alaskan Salmon (the filet style you find next to the canned tuna fish)
1 8oz. container sour cream
1 T fresh dill opt.
1/8 t. salt
1/8 t. pepper
Pour out excess water out of salmon pouch. In a bowl, place salmon
and flake with fork. Add remaining ingredients and combine well.
Serve with fresh baked pita chips.
Baked Pita/Wrap Chips
by Kellie Ann Thomas
(Oven @ 375*)
4 Store bought pitas or 4 sandwich wraps (I figure 1 pita/wrap per person, so if you serving more or less, you can adjust the recipe)
Olive Oil for drizzling
Sea salt
Stack pitas or wraps on cutting board and cut into eight pieces (like a pizza). Place cut chips on to large cookie sheet sprayed with
vegetable oil spray. Drizzle chips with olive oil and sea salt.
Toss with hands and spread out chips. Back for 10-15 or until golden and crispy. You may need to turn chips half way through cooking time. Let chips cool on cookie sheet. Serve immediately or store in an air tight container.
Banana Butterscotch Box Cake Cookies
by Kellie Ann Thomas
(Oven @ 375*)
1 Box Vanilla Cake Mix
2 eggs
1/2 cup (1 stick) butter
1 t. vanilla
1/8t. salt
1 ripe, mashed banana
3/4 c. rolled oats
1/2 c. butterscotch chips opt.
Grease or line your cookie sheets with parchment paper. Dump all ingredients except for oats and butterscotch chips in a bowl. Using
and electric mixer, mix all ingredients until a smooth dough forms.
By hand, mix in remaining oats and chips until just combined. Use a spoon or mini ice cream scoop to drop tablespoon size cookies onto cookie sheets. Bake for 15 minutes, or until edges are lightly golden. Cool 5 minutes and transfer to wire rack or platter. Let finish cooling and serve. Can store cooled cookies in an air tight container for a week.
Venetian Ham and Cheese Sandwich Appetizers
by Chef Bill Wavrin (Dwyers Pub)
Yield: 1 sandwich serves 6 appetizers
Ingredients:
4 ounces boiled ham thinly sliced
1/4 ounce Parmesan cheese thinly sliced
1 ounces Swiss cheese thinly sliced
2 slices white bread
Mayo substitute
Olive oil spray for sandwiches
Method:
Step #1: Spread the mayo on the bread layer the ham Swiss and sprinkle of parmesan cheese.
Step #2: Cut into sandwich into 3 strips lengthwise and fry in olive oil. Cut each strip in half and serve wrapped in parchment paper.\
Chocolate Polenta Cups with Berries and Zesty Cream
by Chef Bill Wavrin (Dwyers Pub)
If you want to impress a bunch of hoity toities, her it is! This is a great dessert and very elegant.
Yield: 12 servings.
Ingredients:
1½ cups butter, unsalted
2 cups raw sugar
1 vanilla bean
1 lemon, zested
2 egg whites
1 cup polenta
3 cups flour
2 ounces dark chocolate, melted
½ cup whipped cream
4 tablespoons sugar
2 tablespoons amaretto
1 teaspoon vanilla
½ teaspoon ancho chile powder
¼ cup cream de cassis
1 tablespoon raw cane sugar or agave syrup
½ cup blackberries, washed
½ cup raspberries, stemmed
½ cup strawberries, stemmed & washed
½ cup blueberries, washed
12 mint leaves, washed
Method:
Pre-heat oven 325°!!
Step#1: Split the vanilla bean in half and scrape out the seeds. Ina mixer, beat the butter, sugar, vanilla bean seeds and zest until creamy. Beat in one egg at a time. Fold in the flour and polenta.
Step#2: When thoroughly combined, take a [1] ounce scoop and spoon into brioche forms. Press the dough with your thumbs into the forms to make a thin cup. Place forms on a sheet pan and bake for [15] minutes or until golden and cooked through. Place forms on a rack to cool. When cool remove the polenta cups from the forms. Dip the tips of the cookies in the melted chocolate. Set aside.
Step#3: Place the cream, sugar, vanilla and chile powder in a mixing bowl and beat to soft peak. Place into a pastry bag with and a #9 star tip and reserve in the fridge until service.
Step#4: Place the berries in a sauce pan with the cassis and sugar and cook over low heat [1] minute, gently stirring, just until warm.
Step#5: Fill each polenta cup with the berries and pipe a small star of whipped cream in the right upper hand corner of each cup. Place a mint leaf atop the whipped cream. Serve! Zowie!!
Steak Diane, Rosemary Red Skin Potatoes, Green Beans Almondine
Ingredients:
Olive Oil
Salt & Pepper to taste
Flour
(2) 4 oz. Filet Mignon medallions
2 Tsp. Diced Shallot or red onion
2 oz. Brandy
1 Tbl. Dijon mustard
½ Tsp. Herbes de Provence
½ Cup Heavy Cream
1 Tsp Butter
Method of Preparation:
Heat Olive Oil in medium sized skillet at medium high temperature. Salt and pepper medallions and dust with flour. Sear medallions on both sides in skillet. Add Shallots to pan. Sauté onions until Translucent. Deglaze pan with Brandy. (Caution certain brandies will ignite.) Reduce Brandy till half volume. Add Dijon mustard and Herbs. Stir while adding heavy cream and then butter. Reduce sauce till desired creamy consistency. Add salt and pepper to taste.
Rosemary Red skin Potatoes
Ingredients:
Olive oil
8 oz. portion or red skin potatoes. Smaller is best.
2 Sprigs chopped fresh Rosemary
Salt and Pepper to taste.
Method of Preparation:
Wash and Scrub red skin potatoes. Peal a stripe around each Potato. Store Potatoes in cold water until ready for use. When ready put potatoes in stockpot covered with fresh cold water. Put on stovetop and bring to a boil. Boil for 2-3 minutes. Strain. These can be fixed ahead of time and refrigerated until time to prepare. Heat Olive oil in skillet large enough to hold all potatoes in single layer. Add potatoes and cook until white stripe appears brown. Add Chopped Rosemary to skillet with salt and pepper to taste and toss to coat all potatoes.
Ingredients: .
1 Tsp. baking Soda
4 oz. fresh green beans
Butter
Almond Slivers.
Salt and Pepper to taste.
Method of Preparation:
Remove ends of green beans and wash. Bring a pot of water to boil and add 1 Tsp baking soda and then the beans. Boil for approximately 5 minutes. Beans should still be crisp. This also may be prepared up to this point ahead of time. Refrigerate beans until ready to cook. Put butter in cold skillet and heat on medium heat until butter is melted. Add green beans to butter and cook until soft. Add almond slivers to pan and toss to coat.
Tracey's "No Time" Shampoo
1/2 Cup Cornstarch
Favorite Fragrance
Boar Bristle Brush
Alfred's "Real Dogs Don't Get Wet" Shampoo
1 Vanilla Bean
4 Cups Cornmeal
Place vanilla bean in the cornmeal for one week.
Sprinkle on your pet... Let it rest and then brush it out.
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