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It's a Wonderful Life  @
The Ranch
with the Sanseveres




Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  



                          Kitchen Medley Recipes

April 11, 2015

Chocolate Trifle

1 pkg (19.8 oz) brownie mix

1 container (8 oz) whipped topping, thawed

1 pkg (3.9 oz) instant chocolate pudding

1 container (12 oz) whipped topping, thawed

1/2 c water

1 bar (1.5 oz) chocolate candy

1 can (14 oz) sweetened condensed milk

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Low Calorie Brownies

3/4 c nonfat vanilla Greek yogurt

1 egg

1/4 c skim milk

1/3 c applesauce

1/2 c cocoa powder

1 tsp baking powder

1/2 c old-fashioned rolled oats

1 pinch salt

1/2 c Truvia (or any natural/stevia based sweeteners that pour like sugar)

Preheat the oven to 400 degrees. Grease a square 8x8 inch baking dish. Combine all ingredients into a food processor or a blender, and blend until smooth, about 1 minute. Pour into the prepared dish and bake for 15 minutes. Allow to cool completely before cutting into nine large squares. (37 calories per brownie)

Deadly Chocolate Java Dessert**

1 pkg (18.25 oz) German chocolate cake mix

1 2/3 c milk

1 1/4 c water

3/4 c strong brewed coffee

1/2 c vegetable oil

1 container (12 oz) whipping topping, thawed

3 eggs

6 (1.4 oz ea) chocolate covered toffee bars,

1 pkg (3.9 oz) instant chocolate pudding

frozen and crushed

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make the pudding, according to package directions, with milk. In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

Chocolate Pavlova

6 egg whites

2 tsp vanilla extract

1/4 tsp salt

2 squares (1 oz ea) bittersweet chocolate, melted

1/4 tsp cream of tartar

3 c fresh strawberries, hulled and halved

1 1/2 c granulated sugar

1 1/2 c whipping cream

3 Tbs unsweetened cocoa powder

2 tsp granulated sugar

2 tsp cornstarch

1 square (1 oz) bittersweet chocolate, melted

1 Tbs vinegar

Preheat oven to 275 degrees. Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate. Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Cool completely, about one hour. Whip cream with the sugar, and spread over the meringue. Arrange strawberries over the top, and drizzle with chocolate.

Chocolate Bread**

1 Tbs sunflower seed oil

6 c bread flour

2 tsp salt

4 1/2 Tbs white sugar

1 3/4 c warm water

3/4 c unsweetened cocoa powder

1 pkg (.25 oz) instant yeast

Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough. Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic. Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size. Bake at 425 degrees for 35 minutes. Serve with cream cheese or honey for breakfast or a snack.

April 4, 2015

Peach Crisp Smoothie

1/2 banana

2 Tbs quick oats

1 frozen peach

dash of ground cinnamon

small handful raw walnuts or pecans

2 Tbs soymilk or other almond milk

1 tsp vanilla

handful of ice

1 Tbs pure maple syrup

Place all ingredients in a blender and blend on high until smooth. Add more ice or milk as needed. Pour into a glass and serve immediately. Makes one large smoothie.

Ultimate Breakfast Sandwich

4 eggs

salt and pepper, to taste

4 Tbs milk

chopped chives

2 Tbs chopped onion

4 English muffins

2 Tbs chopped red pepper

1/4 c shredded Mexican-blend cheese

1 Tbs chopped bacon

fresh spinach leaves

Preheat oven to 375 degrees. Grease four individual muffin cups. In a mixing bowl, beat eggs and milk together. Add onion, red pepper, bacon, salt and pepper. Pour egg mixture evenly into muffin cups. Top with chives. Bake for 12 -15 minutes, until eggs are set. Remove from oven and set aside. Increase oven temperature to 425 degrees. Cut English muffins in half and place on a flat baking sheet. Top each half with shredded cheese. Bake in oven for about 5 minutes, or until English muffins are toasted and cheese is melted. Remove from oven and place one egg patty on each sandwich. Top with spinach leaves. Serve with hot sauce, mayonnaise, or your choice of sauce.

Spicy Fried Sandwich**

2 slices toasted multigrain bread

1 fried egg

1 Tbs mayonnaise

1/4 avocado, sliced

hot sauce, to taste

Mix mayonnaise with a little bit of your favorite hot sauce to make chipotle mayonnaise. Layer the chipotle mayonnaise, egg and avocado on toast and enjoy.

Sunrise Sandwich

1 tsp canola or olive oil

1 slice American cheese, or pepper jack cheese

1 egg

1 thick tomato slice

salt and pepper, to taste

1 whole-wheat English muffin, split and toasted

2 oz smoked turkey breast

1 Tbs guacamole

Heat the oil in a small nonstick skillet or saute pan over medium heat until hot. Add the egg and gently fry until the white is set but the yolk is still runny, about 5 minutes. Season with salt and pepper. Place the turkey on a plate, top with the cheese, and microwave for 30-45 seconds, until the turkey is hot and the cheese is melted. Place the tomato on the bottom half of the English muffin and season with salt and pepper. Top with the turkey and egg. Slather the guacamole on the top half of the muffin and place on the sandwich.

Flatbread Morning Pizza**

Greek or pocket-less pita or flat bread

chili flakes, to taste

juice from 1 lemon

ground cumin, to taste

1 ripe avocado

cumin seed, to taste

1 egg

extra virgin olive oil, to taste

sea salt and black pepper, to taste

Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve. Optional: Add prosciutto or a sprinkling of feta over the top for a richer snack.