CONTACT US                  

Community Bulletin Board        St. John's Lutheran Church-Buffalo     Health Talk   
It's All About the Green         Coffee At Lantto's       Inside Bluegrass       River Crow Radio Show

       download Tune In FREE app to listen on your smart phone!     @KRWCSPORTS

  Related image     


Live Audio Stream Now Available!
Click Live Audio Link Above after you refresh your browser






                          FEATURED RECIPES  OCTOBER  2016


Corn Dog Muffins

2 (8.5 oz) pkgs cornbread mixture

1 1/2 c milk

2 Tbs brown sugar

1 c grated cheddar cheese

2 eggs

9 hot dogs, cut in half

Preheat oven to 400 degrees. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the egg and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin. Bake for 14-18 minutes, or until golden brown.

"Toddler" Muffins

1/2 c butter

1 c all-purpose flour

1/2 c brown sugar, or to taste

1/2 c oat bran

2 large bananas, mashed

1 tsp baking soda

1 (4.5 oz) jar baby food squash

1 tsp pumpkin pie spice

2 carrots, grated

1/2 tsp salt

2 eggs, beaten

Preheat oven to 375 degrees. Grease 24 mini muffin cups, or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, then the oat bran, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks. (Try freezing to help the little one who is teething!)

Roasty Toasty Chili

1/2 lb thick cut bacon, chopped

1 (14.5 oz) can fire-roasted diced tomatoes

1 large yellow onion, chopped

2 c water

1 1/2 lb ground beef

1/4 c chili powder, or to taste

3 cloves garlic, chopped

1 tsp liquid smoke flavoring

1 Tbs ground cumin, or to taste

salt and ground black pepper

3 (15.5 oz) cans kidney beans, rinsed and drained

1 dash hot pepper sauce, or to taste

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cooking and stirring until the beef is completely browned, 7-10 minutes. Stir in kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Bacon and Cheddar Stuffed Mushrooms

3 slices bacon

1 Tbs onion, minced

8 Cremini mushrooms

3/4 c shredded cheddar cheese, divided

1 Tbs butter

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees. Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Eggplant Tomato Bake

1/2 c all-purpose flour

1 Tbs peanut oil

1/2 c dry bread crumbs

1 (14 oz) jar spaghetti sauce

2 Tbs Italian seasoning

1 c ricotta cheese

2 eggs

1 c grated Parmesan cheese

2 Tbs water

1 tomato, thinly sliced

1 small eggplant, sliced into 1/4 inch rounds

1 (8 oz) pkg angel hair pasta

Preheat oven to 350 degrees. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. Add a bit of oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Chicken Breasts w/Spicy Honey Orange Glaze

1/4 c honey

1/4 tsp red pepper flakes, crushed

2 Tbs frozen orange juice concentrate

4 boneless skinless chicken breast halves

1 tsp orange zest

1 Tbs butter

1 clove garlic, minced

1/2 tsp olive oil

1/2 tsp salt

In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken, cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top

Super Easy Oven Fried Thighs

1/2 c butter

1 Tbs dried parsley

3 Tbs garlic, minced

6 bone-in chicken thighs

3 Tbs soy sauce

dried parsley, to taste

1/4 tsp black pepper

Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.