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                          FEATURED RECIPES DECEMBER 2017

 

Crustless Cranberry Pie

1 c all-purpose flour

1/2 c chopped walnuts or pecans

1 c white sugar

1/2 c butter, melted

1/4 tsp salt

2 eggs

2 c cranberries

1 tsp almond extract

Preheat oven to 350 degrees. Grease one 9 inch pie pan. Combine the flour, sugar, and salt. Stir in the cranberries and the nuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan. Bake at 350 degrees for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Goldilocks Sweet Potato Pie

pastry for a 9-inch pie crust

2 eggs

1 lb sweet potatoes, boiled and mashed

1 tsp vanilla extract

1 c white sugar

1/2 tsp ground nutmeg

1/2 c butter, melted

1/2 tsp ground cinnamon

1/2 c milk

whipped cream

Preheat oven to 350 degrees. Press the pie crust into a 9-inch pie pan. Mix sweet potatoes, sugar, butter, milk, eggs, vanilla extract, nutmeg, and cinnamon together in a bowl; pour sweet potato mixture into the prepared pie crust. Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour. Serve with whipped cream sprinkled with a touch of cinnamon/nutmeg.

Grand Mama's Ground Beef Casserole

1 lb ground beef

1 (8 oz) pkg egg noodles

1 tsp white sugar

1 c sour cream

1 tsp salt

1 (3 oz) pkg cream cheese

1 tsp garlic salt

1 large white onion, diced

2 (15 oz) cans tomato sauce

1/2 c shredded sharp cheddar cheese, or to taste

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5-7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly. Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. Mix sour cream, cream cheese, and onion in a bowl. Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with cheese. Bake until cheese has browned, 25-30 minutes.

"Ba Da Bing" Pork Chops

1 c Italian-style salad dressing

1/4 c hot pepper sauce

1/2 c Worcestershire sauce

1 lime, juiced

1/2 c applesauce

6 bone-in pork chops

Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. Allow the marinade baste to cook completely onto the chops. Serve with your green veggies and perhaps some grilled roasted potatoes.

Germantown Cookies

1 c butter

1 tsp baking powder

1 c white sugar

1/4 tsp salt

1 c brown sugar

1 tsp orange zest

2 eggs

1 c coconut

1 tsp vanilla extract

1 c rolled oats

2 1/2 c all-purpose flour

1 c chopped pecans

1 tsp baking soda

Preheat oven to 350 degrees. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the butter mixture. Finally, mix in the orange zest, coconut, oats and pecans. Drop by tablespoonful's onto cookie sheets. Bake for 10-12 minutes or until the edges begin to brown slightly. Allow cookies to cool on the baking sheet for 2-3 minutes before removing to a wire rack to cool completely.

Cinnamon Tortilla Surprise

cooking spray

1 pkg (8 oz) cream cheese, softened

1 c white sugar

2 pkgs (3 oz) instant vanilla pudding mix

1 1/2 Tbs ground cinnamon

1 container (16 oz) frozen whipped topping, thawed

10 large flour tortillas, cut into quarters

2 Tbs chocolate syrup, or as needed

1/4 c melted butter, or as needed

40 maraschino cherries

1 c milk

Preheat oven to 350 degrees. Spray 40 muffin cups with cooking spray. Combine sugar and cinnamon together in a small bowl. Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell. Bake in the preheated oven until tortilla shells are golden brown, 8-10 minutes. Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

Tomato Soup Cake

1 can (10.75 oz) condensed tomato soup

1/2 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1 c white sugar

1/2 tsp ground cloves

1 egg

1 1/2 c self-rising flour

1/3 c butter

1 c raisins

Combine the tomato soup and the soda in a bowl, and let it stand. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish. Bake at 325 degrees for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Scrumptious Blueberry Breakfast Cake

1 1/4 c all-purpose flour

1 tsp vanilla extract

1/2 c white sugar

TOPPING:

1 tsp baking powder

1/2 c all-purpose flour

1/4 tsp baking soda

1/4 c white sugar

1/4 tsp salt

3 Tbs butter, melted

1/2 c butter, melted

1 can (21 oz) blueberry pie filling

1/2 c milk

1/4 tsp lemon extract

1 egg

1/4 c fresh blueberries

Preheat oven to 350 degrees. Grease and flour a 9x9-inch baking pan. Mix flour, sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan. TOPPING: Combine flour, sugar, and melted butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter. Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping. Bake in the preheated oven until cake is golden brown, about 1 hour.