KWBG AM1590 | Boone, Iowa | Local News Sports Weather » Recipes

Friday’s Recipes: Muffin Tin Recipes and Easy Beef Stroganoff 5.24.2013

KWBG — Fri, 24 May 2013 14:36:10 +0000

Muffin Tin Potatoes by CK
Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Brookies by CK
1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = brookies!
Make brownie and cookie mixes according to box directions. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

Rise ‘n’ Shine Omelet Cups by CK
5 eggs
1/2 cup chopped cooked ham
1/2 cup (2 ounces) shredded Cheddar cheese
1/4 cup sliced scallions
Preheat oven to 350 degrees F. Coat 6 muffin cups with cooking spray. In a large bowl, combine all ingredients; mix well then spoon into prepared muffin cups. Bake 20 to 25 minutes, or until eggs are set. Serve immediately.

Easy Hamburger Stroganoff by BDM
Brown 1 ½ lb hamburger and
1 onion, chopped
Meanwhile boil 1 package of egg noodles in 6 c water
Drain burger and noodles, stir together with:
1 can cream of mushroom soup
1 can whole corn, drained
1 c sour cream
Pour into sprayed 9 by 13 inch pan. Top with crushed potato chips
Bake at 350˚ for 30 minutes

Friday’s Recipes: Ginger-Seasoned Sirloin Steak and Rice & Three Cheese Campfire Potatoes 5.17.2013

KWBG — Fri, 17 May 2013 13:03:41 +0000

QUICK GINGER-SEASONED SIRLOIN STEAK AND RICE by CK
1 1/4 lbs boneless beef top sirloin steak, cut 1 inch thick
1 to 1 1/2 tsp. ground ginger
Light soy sauce
1 clove garlic, minced
1/8 tsp. ground red pepper
3.5 oz boil-in-bag enriched pre-cooked natural long-grain rice
1 green onion, thinly sliced
2 tbsp. slivered almonds, toasted
Combine ginger, soy sauce, garlic and red pepper; reserve 1 teaspoon. Rub half of remaining mixture over each side of boneless beef top sirloin
steak. Place steak on rack in broiler pan 3 to 4 inches from heat. Broil 15 to 17 minutes to desired degree of doneness (rare or medium), turning
once. Meanwhile, prepare boil-in-bag rice according to package directions. Gently toss cooked rice, reserved soy sauce mixture, green onion and
toasted almonds. Slice steak across the grain into thin slices. Serve with seasoned rice. Serves 4.
Three Cheese Campfire Potatoes by GT
3 large potatoes, peeled and cut into 1 inch cubes
1 medium onion, chopped
3 Tbsp grated Parmesan cheese
1/2 tsp seasoned salt
1/4 tsp pepper
2 Tbsp butter
1/2 cup bacon pieces
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
In a double thick heavy duty foil (about 18 inches square), slice up butter. Add chopped potatoes, onion, salt and pepper. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side, or until potatoes are tender. Carefully open foil. Sprinkle the bacon and cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. 4-6 servings.

Friday’s Recipes: Snickerdoodle Muffins and 3 Envelope Roast 5.10.2013

KWBG — Fri, 10 May 2013 14:54:27 +0000

Snickerdoodle Muffins by CK
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

3 Envelope Roast by GT
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Friday’s Recipes: Mexican Pizza and Date Stuffed Pastries 5.3.2013

KWBG — Fri, 03 May 2013 15:02:22 +0000

Mexican Pizzas by CK
1/2 pound Ground Beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 15-oz can Fat Free Refried Beans
4 9-inch flour tortillas
1/2 cup Chunky Salsa
2 cups 3 Cheese Blend
2 green onions, chopped
2 roma tomatoes, diced
1/4 cup Extra Large Black Pitted Olives, sliced
Preheat oven to 350°F. Place meat, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt, and pepper.Coat 2 pie plates with non-stick cooking spray. Place one tortilla in each pie plate and cover with a layer of refried beans. Spread half of the seasoned meat over each tortilla and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove from the oven and allow to cool slightly.
Spread half of the salsa over the top tortillas. Top each pizza with half of the cheese, tomatoes, green onions, and olives. Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.

Date Stuffed Pastries by BDM
Combine and cook over low heat for four minutes:
10 pitted dates
3 T water
½ t sugar
Open 10 oz tube of refrigerator biscuits
Flatten each biscuit to ⅛ inch thick
Top with 1 t of date mixture and fold in half
Seal edges, cut through fold in 3 slices
Bake at 400˚ for 8 – 10 minutes, let cool
Top with
2 T powdered sugar
2 t margarine
½ t vanilla

Friday’s Recipes: Peanut Butter Cup Pie & Orzo, Bacon 4.26.2013

KWBG — Fri, 26 Apr 2013 13:26:40 +0000

Peanut Butter Cup Pie by CK
Crust:
2 cups chocolate cookie crumbs
6 tablespoons salted butter, melted
Filling:
12 ounces cream cheese (light or neufchatel is ok), at room temperature
1 + 1/2 cups creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
Topping:
2 tablespoons sugar
1/2 cup heavy cream
1/2 cup semi-sweet or milk chocolate chips or bar, chopped
4 tablespoons salted butter
1/2 teaspoon vanilla extract
14 Reese’s peanut butter cups, rough chopped
Preheat oven to 350 degrees F. Add the cookie crumbs and butter to a food processor and process until combined, scraping down the sides of the bowl if needed.
Press evenly into a 9″ pie pan. Bake for 10 minutes then allow to cool completely before filling. Beat the cream cheese and peanut butter together on medium speed until light and fluffy about 5 minutes.
Add sugar and vanilla; beat on medium speed until light and fluffy about 5 more minutes.In a separate bowl beat heavy cream until stiff; when the beater is lifted it shouldn’t drip off.
Add the cream to the peanut butter mixture and fold in until well blended. Spoon into the crust. Refrigerate 1-2 hours.To make the topping combine sugar and cream in a small saucepan and bring just to a boil; remove from heat and immediately add the chocolate, butter and vanilla. Whisk until smooth and all the chocolate is melted. Cool the mixture until it is lukewarm but still liquidy.Carefully pour over the pie (you can leave a few spoonfuls for drizzling over the PB cups) and evenly spread from edge to edge. Sprinkle peanut butter cups evenly over top and gently press them into the chocolate. Drizzle lightly all over with remaining chocolate.
Refrigerate at least 4 hours or overnight before serving. Cut with a sharp knife dipped in hot water then dried; wipe clean and dip again after each cut.

Orzo, Bacon & Peas by BDM
Cut 6 oz of thick-cut bacon into 1 inch pieces
Cook in a large skillet over medium high heat until crisp
Stir in 1¼ c frozen peas and 1 crushed garlic clove
Stir until frozen look leaves the peas
In another pan bring 2½ c water to a boil
Add 8 oz orzo pasta to the bacon and peas, stir
Carefully pour in the boiling water, stir well
Cover and lower heat to simmer for 10 minutes
Check it a couple of times and stir adding more hot water if needed
When ready the pasta should be soft and starchy and the water absorbed
Top with 2 T grated Parmesan cheese

Listen to today’s show here…it’s a doozy:)

Friday’s Recipes: Cherry Crisp and Blueberry Dump Cake 4.12.2013

KWBG — Fri, 12 Apr 2013 21:41:48 +0000

Cherry Crisp by CK
Pastry Ingredients:
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cold butter, cubed
2 cans cherry pie filling
Topping Ingredients:
1-1/2 cups quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons butter, melted
In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 9×13 baking dish. Bake at 350° for 15
minutes. Pour pie filling over baked crust.Combine all topping ingredients; sprinkle over filling. Bake for 20-25 minutes or until golden brown and bubbly around
edges.

Blueberry Dump Cake by BDM
Drain one 15 oz can pineapple tidbits
Pour into a greased a 9 by 13 cake pan
Pour in one can blueberry pie filling
Dump one package of white or yellow cake mix
Sprinkle with 1 c coconut
1 c chopped walnuts
1 stick melted butter
Bake at 300˚ for one hour or until light brown
Serve with whipped topping or ice cream

Friday Recipes: Hamburger-Noodle-Corn Hotdish and Crispy Potatoes 4.5.2013

KWBG — Fri, 05 Apr 2013 13:25:30 +0000

Hamburger-Noodle-Corn Hotdish by CK
2 cups cooked noodles
1 lb hamburger
1 chopped onion
1 cup tomato soup
1 (16 ounce) cans corn
1 cup grated cheddar cheese
Brown hamburger and onions- add corn and soup. Add cheese and noodles until cheese melts.

Crispy Potato Cubes by BDM
In a large re-sealable plastic bag combine:
1/3 c flour
¾ t salt
½ t dried thyme
½ t dried marjoram
1/8 t pepper
Peel and cut 5 potatoes into 1 inch cubes
Add to the bag and shake to coat the cubes
Pour ¼ c melted butter into a 13” by 9” baking dish.
Stir in 1 clove minced garlic
Add potatoes and 1 bay leaf. Cover and bake at 450˚ for 20 minutes, uncover and stir. Bake 15 -20 minutes longer or until lightly browned and tender. Discard bay leaf. Serves four.

Friday Recipes: Easter Hunt Pie and Carrot Raisin Pineapple Salad

KWBG — Fri, 29 Mar 2013 21:09:16 +0000

Easter Hunt Pie by CK
6 oz graham cracker pie crust
8 oz pkg cream cheese, softened
14 oz can sweetened condensed milk
3/4 cup cold water
4-serving size instant vanilla pudding
4 oz Cool Whip, thawed
16 miniature chocolate eggs
In a large bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth. Gently stir in Cool Whip. Spoon half of filling into pie crust. Place chocolate eggs evening over filling. Top with remaining filling. Chill 3 hours. Garnish as desired: for example, top each slice of pie with a small amount of green colored coconut and a few jelly bean eggs.
Carrot Raisin Pineapple Salad by BDM
Shred 1 lb carrots
Stir in:
1 cup raisins, plumped*
1 8-oz can crushed pineapple with juice
Mix together: 1 c Miracle Whip
1 T sugar
1 T vinegar
Stir dressing mixture into salad until all is well coated.

*Plumping raisins
Place measured fruit into saucepan, add hot water to cover. Cover, and bring to a boil. Remove from heat, let stand covered until cool. Drain

Friday Recipe: Super Simple Lemon Bars

KWBG — Wed, 27 Mar 2013 15:23:21 +0000

Super Simple Lemon Bars by CK

1 box Angel food cake mix

2 cans lemon pie filling

Mix dry cake mix and cans of pie filling together in a large bowl. Pour into greased 9×13 pan. Bake at 350 degrees for 25 minutes or until top is starting to brown. Cool on wire rack and sprinkle with powdered sugar. Voila!

KWBG — Fri, 22 Mar 2013 14:06:02 +0000

Easter Egg Bake by CK
1 lb breakfast sausage
6 eggs
1/2 cup sour cream
4 tablespoons chopped onions
4 tablespoons chopped bell pepper
Brown sausage,onions and bell peppers in heavy skillet. Drain. Line a baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season according to taste.
Pour over sausage mixture. Bake at 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6.

MONKEY BREAD by CK
4 pkgs. Pillsbury rolls (not buttermilk)
1/2 c. sugar
1/4 c. cinnamon
1/2 lb. butter
2 tbsp. cinnamon
1/4 c. sugar
Separate rolls and cut each into fourths. Combine 1/2 cup sugar and 1/4 cup cinnamon. Roll pieces in this mix. Melt butter and stir in 2 tablespoons cinnamon and 1/4 cup sugar.
Grease Bundt pan. Place half of biscuits in pan, then half of melted mixture, then remaining biscuits and remaining melted mixture. Bake 30 minutes at 350 degrees. Turn over pan and eat while warm. Pull apart with fingers

Deviled Eggs by BDM
Place 1 dozen eggs in pan, cover with cold water. Over medium high heat bring just to boiling. Turn off the heat, let sit 15 minutes, drain water. Immerse in cold water

Peel eggs. Cut in half lengthwise. Scrape yolks into a mixing bowl. Mash with a fork until fine
Stir in: 1/3 c Miracle Whip
1 heaping T mustard
Fill each white with yolk mixture, sprinkle with paprika
Keep refrigerated until ready to serve