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1 container frosting, flavor of
choice
2 cups chocolate chips, or chips
of choice
Melt chips, add frosting. Microwave for 60 seconds on low. Add nuts, or whatever you'd like. Put in 8x8" sprayed pan. Allow to cool.
HEATH FUDGE 12-9-17 Top of page
1 bag semi sweet chocolate chips
1 cup Heath chips
1 can sweetened condensed milk
1 tsp. vanilla
nuts, optional
Microwave ingredients and mix until smooth. Pour into pan. Chill. Cut.
PUMPKIN CAKE (11-25-17) 12-9-17
29 oz. can pumpkin
4 eggs
1 can evaporated milk
1 1/2 cups sugar
1 tsp. salt
3 tsps. pumpkin pie spice
1 box yellow cake mix
1 cup butter
1/2 cup chopped pecans
Blend together the first 6 ingredients and pour into 9x13" baking pan. Crumble cake mix over top. Melt butter and pour over crumbs. Sprinkle with pecans. Bake 1 hour at 350°. Cool and refrigerate. Invert to serve and top with whipped topping.
PUMPKIN CAKE 12-9-17
1 can pumpkin
1 can evaporated milk
3 eggs
1 1/4 cups sugar
2 tsps. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 box yellow cake mix, dry
1 1/2 sticks margarine, melted
1 cup chopped nuts, optional
Mix together all ingredients except cake mix, margarine and nuts. Pour into a greased and floured 9x13" pan. Sprinkle cake mix over top. Drizzle margarine over cake mix. Bake at 350° for 30 minutes. Remove from oven and top with nuts. Return to oven and bake another 30 minutes.
CHOCOLATE PIZZA 12-16-17 Top of page
12 oz. bag semi sweet chocolate chips
1 lb. white almond bark, divided
2 cups mini marshmallows
1 cup rice krispies
1 cup dry roasted peanuts
Microwave almond bark, saving back 1 block, in bowl until soft. Stir in chocolate chips and continue stirring and heating until melted. Add remaining ingredients and stir. Pour mixture onto glass plate or pizza pan. Microwave reserved almond bark and drizzle over top. Cut cherries for garnish.
PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE (From myrecipes.com) 12-16-17
24 Lorna Doone shortbread cookies, finely crushed (about
1-3/4 cups)
3/4 cup plus 1 tbsp. sugar, divided
1/4 cup butter, melted
5 oz. Baker's white chocolate, divided
3 pkg. (8 oz. each) Philadelphia cream cheese, softened
2 tsps. vanilla
3 eggs
8 oz. Philadelphia Indulgence milk chocolate
2 cups cool whip, thawed
1 cup fresh raspberries
Heat oven to 325º. Mix cookie crumbs, 1 tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Melt 4 oz. white chocolate as directed on package. Beat plain Philadelphia cream cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls. Spoon Philadelphia Indulgence into medium bowl; stir until creamy. Add Cool Whip; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
CROCK POT MILLION DOLLAR MASHED POTATOES (From thecountrycook.net) 12-16-17
5 lbs. russet potatoes
2 sticks salted butter, cut into cubes
32 oz. chicken broth
8 oz. cream cheese, softened and cut into cubes
1/4 cup milk (or more, to taste)
salt and pepper, to taste
Peel and cut potatoes into 1-inch chunks. Place the cut potatoes into the bottom of a 6-quart crock pot. Dot the potatoes with 1 stick of cubed butter. Pour College Inn Chicken Broth on top of potatoes. Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender. Carefully drain the excess broth from the cooked potatoes. Place back into the crock pot. Add in remaining stick of cubed butter, cream cheese, milk and salt and pepper to taste. Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Add more milk if needed until it gets to a consistency you prefer. Cover and keep potatoes on the warm setting until ready to serve.
UNSTUFFED CABBAGE CASSEROLE (From coppertopkitchen.blogspot.fi) 12-16-17
1/2 head cabbage, shredded
4 slices bacon, chopped
1 lb. ground beef
1 onion, diced
3 cloves garlic, minced
1 tsp. dried mint
1 tsp. dried parsley
3/4 tsp. kosher salt
freshly ground black pepper to taste
4 tbsps. tomato paste
1/4 cup red wine
1/2 cup plain whole milk yogurt
Preheat the oven to 375º, and butter a 9x13" (or equivalent) baking dish. Toss the cabbage with a teaspoon of salt, and let it sit while you prepare the filling. Sauté bacon until crispy. Pour off excess fat, leaving about a tablespoon in the pan. Add the beef to the pan and brown it, breaking it up as you go. Add onion, garlic, and seasonings and cook 3-5 more minutes, until onions are beginning to soften. Stir in tomato paste and wine. Remove pan from heat, and stir in the yogurt. Spread half the cabbage in the buttered dish, and top with beef. Repeat with remaining cabbage and beef. Cover with foil and bake for 30 minutes, then remove the foil and continue baking for another 15 minutes.
MILKY WAY FUDGE (12-10-05) 12-16-17
1 can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
3 Milky Way candy bars, cut into chunks
Microwave together and pour into 9x9 buttered dish.
HEATH FUDGE (12-9-17) 12-23-17 Top of page
1 bag semi sweet chocolate chips
1 cup Heath chips
1 can sweetened condensed milk
1 tsp. vanilla
nuts, optional
Microwave ingredients and mix until smooth. Pour into pan. Chill. Cut.
PEPPERMINT AND ICE CREAM CAKE 12-23-17
3/4 cup round hard peppermint candy
1/4 water
2 cups heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla
1 angel food cake, baked and cooled
1 pint vanilla or peppermint ice cream
Put 1/2 cup candy into blender and blend until crushed. Move to waxed paper. crush the remaining 1/4 cup candy and leave in blender. Add water and mix til syrupy. In bowl on medium speed, beat cream, powdered sugar and vanilla until stiff peaks form. Slice cake into three layers and sprinkle with 2 tbsps. of the peppermint syrup. Spread 1/2 cup whipped cream over cake. Sprinkle with 1 tbsp. crushed candy. Top with second layer and repeat process. Turn top layer over and sprinkle cut side with remaining syrup. Place right side up on the cake. Spread cream on top and sides of cake. Dust sides with crushed candies. With small ice cream scoop, scoop balls of ice cream onto top of cake. Sprinkle with more crushed candies. Put in freezer until ready to serve.
BACON-WRAPPED BURGER ROLL (From buzzfeed.com/robertbroadfoot) 12-23-17
2 lbs. ground beef
2 eggs
1 cup bread crumbs
1 tsp. pepper
2 tsps. salt
2 tsps. garlic powder
4-6 slices ham
8-10 slices cheddar cheese
2 cups spinach
10-12 slices bacon
Preheat the oven to 350º. In a large bowl, mix the ground beef, eggs, bread crumbs, salt, pepper, and garlic powder. Mix until well combined. Put the mixture in a medium baking tray lined with aluminum foil and distribute the meat mixture evenly. Add the ham, cheese, and spinach on top of the meat. Carefully lift the meat and form a roll. In another aluminum-lined baking tray, place the slices of bacon side by side, one next to the other. Place the meat roll on top of the bacon. Roll up the meat with the bacon, then wrap with foil. Bake the aluminum-wrapped roll for 25 minutes. Increase the temperature to 500º. Remove the foil and bake for 20 more minutes until the bacon is golden brown and crispy. Cool for 5 minutes, then slice and serve.
HASHBROWN CASSEROLE 12-23-17
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 lb. cubed, fully cooked ham
7 eggs
1 cup milk
1/2 tsp. ground mustard, basil, oregano and thyme, optional
chopped mushrooms, optional
In a 9x13" baking dish, layer first 3 ingredients. Combine
eggs, milk and desired seasonings and blend. Pour over ham layer. Cover
and bake for 1 hour. Uncover and bake another 15 minutes.
TRIFLE BOWL 12-30-17 Top
of page
1 angel food cake, baked, torn into pieces
1 pkg. vanilla instant pudding
cool whip
sliced strawberries
Layer cake, pudding, strawberries, cool whip and repeat. Top with halved strawberries or decorate as desired.
UNSTUFFED CABBAGE CASSEROLE (From coppertopkitchen.blogspot.fi 12-16-17) 12-30-17
1/2 head cabbage, shredded
4 slices bacon, chopped
1 lb. ground beef
1 onion, diced
3 cloves garlic, minced
1 tsp. dried mint
1 tsp. dried parsley
3/4 tsp. kosher salt
freshly ground black pepper to taste
4 tbsps. tomato paste
1/4 cup red wine
1/2 cup plain whole milk yogurt
Preheat the oven to 375º, and butter a 9x13" (or equivalent) baking dish. Toss the cabbage with a teaspoon of salt, and let it sit while you prepare the filling. Sauté bacon until crispy. Pour off excess fat, leaving about a tablespoon in the pan. Add the beef to the pan and brown it, breaking it up as you go. Add onion, garlic, and seasonings and cook 3-5 more minutes, until onions are beginning to soften. Stir in tomato paste and wine. Remove pan from heat, and stir in the yogurt. Spread half the cabbage in the buttered dish, and top with beef. Repeat with remaining cabbage and beef. Cover with foil and bake for 30 minutes, then remove the foil and continue baking for another 15 minutes.
MILKY WAY FUDGE (12-10-05) 12-30-17
1 can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
3 Milky Way candy bars, cut into chunks
Microwave together and pour into 9x9" buttered dish.
PUMPKIN CAKE (12-9-17) 12-30-17
1 can pumpkin
1 can evaporated milk
3 eggs
1 1/4 cups sugar
2 tsps. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 box yellow cake mix, dry
1 1/2 sticks margarine, melted
1 cup chopped nuts, optional
Mix together all ingredients except cake mix, margarine and nuts. Pour into a greased and floured 9x13" pan. Sprinkle cake mix over top. Drizzle margarine over cake mix. Bake at 350° for 30 minutes. Remove from oven and top with nuts. Return to oven and bake another 30 minutes.
BAKED TILAPIA (From allrecipes.com) 12-30-17
3/4 cup parmesan
2 tsps. paprika
1 tbsp. fresh parsley
salt and pepper
4 tilapia fillets
extra virgin olive oil
Preheat oven to 400°. Line a baking sheet with aluminum foil. Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish. Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet. Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.
HEATH FUDGE (12-9-17) 12-30-17
1 bag semi sweet chocolate chips
1 cup Heath chips
1 can sweetened condensed milk
1 tsp. vanilla
nuts, optional
Microwave ingredients and mix until smooth. Pour into pan. Chill. Cut.
NESTLE HOLIDAY FUDGE (From verybestbaking.com) 12-30-17
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 tsp. salt
2 tsps french vanilla creamer, dry
2 cups mini marshmallows
2 cups semi sweet chocolate chips
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Line 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
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