Sunday, March 26, 2017

Recipes from this morning's show :)



2 cups cooked chicken, chopped or shredded
1 lb. Velveeta, cubed
! can Original Rotel
1 lb.  Spaghetti pasta, cooked and drained (even better if cooked in chicken broth)
1 stick butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped
1 bell pepper, chopped
Salt and pepper to taste

Melt the butter in a large pot and sauté the onions and pepper.  Add Rotel, soups, chicken, cheese and seasonings.  Add pasta and stir well just until cheese is melted.  Pour into a 13x9x2-baking dish, cover with foil and bake 25 minutes at 350.

Pepperoni Pizza Dip

8 ounces cream cheese, softened
½ cup sour cream
¼ t. Italian seasoning
¼ t. garlic powder
¼ t. ground red pepper
¾ cup pizza sauce
½ cup chopped pepperoni
¼ cup green onion
1 cup shredded mozzarella cheese
Beat first five ingredients with electric mixer until well blended.  Spread in lightly greased 9-inch pie plate.  Spoon sauce over top and sprinkle with pepperoni and green onions; bake at 350 for 10 minutes.  Sprinkle with cheese and bake 10 more minutes.  Serve with tortilla chips or pita chips.


1 lb. Brussels sprouts, washed and cut in half
½ cup Olive oil
1 tablespoon sugar
Salt & Pepper to taste
½ cup Balsamic glaze

Toss the Brussels sprouts with olive oil, sugar, salt, pepper and balsamic glaze in a large bowl.  Pour into a large pan and bake at 400 for 25-35 minutes.

8 ounces cream cheese, room temperature
1 cup powdered sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
1 can cherry pie filling
1 9” Graham cracker crust

Beat together cream cheese and sugar until smooth.  Fold in the vanilla and Cool Whip.  Spoon the filling into the prepared graham cracker pie crust and spread the cherry filling on top.  Place in the fridge overnight or at least 3 hours.

Sunday, March 12, 2017

Recipes from this morning's show :) Corn Dip, Shrimp Cocktail, Artichoke Dip, Shrimp and Corn Chowder and Garlic Cheese Bread..Enjoy!



1 stick of real butter
1 green bell pepper, chopped
1 onion, chopped
½ cup green onions, chopped
2 stalks celery, chopped
½ cup fresh parsley, chopped
3 cloves garlic, minced
1 to 1 ½ cups chicken stock
1 teaspoon each of salt, pepper, garlic powder, onion powder & Cajun seasoning
4 regular size cans Pet milk (evaporated milk)
2 cans creamed corn
2 cans regular corn (drain one can, but not the other)
4 cans cream of potato soup
1 cap full of liquid crab boil seasoning
½ teaspoon cayenne pepper, if desired
2 lbs. shrimp, peeled, rinsed and patted dry

Melt the butter in a large soup pot and add the next 5 ingredients.  Sauté’ for about 10 minutes on medium heat, and stir often.  Add the garlic and stir well.   Add all remaining ingredients, and stir well.  Cover and simmer on low for 1 hour.  At this point, you may want to taste it to see if you ‘d like to add a little more of the seasonings.  Make sure it doesn’t boil, as the milk will scald.  Next add the shrimp and simmer another 20 to 30 minutes or until shrimp are cooked through.


3 (11-ounce) cans Mexicorn, drained
2 cans chopped green chilies
1 small can chopped jalapenos, drained
½ cup green onions, chopped
1 cup mayo
1 cup sour cream
½ teaspoon garlic powder
1 teaspoon each salt and pepper
1 (16-ounce) bag sharp cheddar cheese, shredded

Mix all ingredients together and refrigerate at least 2 hours.  This can also be baked.  Pour into an ovenproof dish and bake at 350 for 25 minutes.  It’s delicious and hard to stop eating JEnjoy!

16 to 20 jumbo shrimp with shells on (this is about  1lb.)
1 (3-ounce) box Zatarain’s extra spicy crab boil in a bag
1 large lemon, quartered
4 tablespoons salt
2 tablespoons vinegar
1 cup zesty cocktail sauce
2 heaping teaspoons prepared horseradish
Parsley and lemon for garnish

In a large pot, place 4 quarts of water, crab boil bag, salt, lemon (squeeze juice of quartered lemon pieces into the water and throw the quarters in the water) and vinegar.  Bring to a boil then reduce heat to medium and let simmer for about 15 minutes.  This will really give the water a great flavor for the shrimp.  Meanwhile, mix the cocktail sauce and horseradish together and place in the fridge.  Next, place the shrimp into the boiling water and boil for exactly one minute.  Remove from heat, and cover the pot with a tight-fitting lid for 10 minutes.  Pour water and shrimp from the pot into a large colander.  Drain well and discard crab boil bag and lemon.   Once they cool down enough to touch, carefully peel each shrimp.  At this point you are ready to assemble.  I prefer my shrimp chilled so I place them in the fridge for a little while or leave overnight.  Take 3 martini or wine glasses; place a few tablespoons of sauce into each glass and place parsley on top of sauce for garnish.  Assemble shrimp around the rim of the glass and place a lemon wedge on the glass for garnish.   This recipe yields about 6 – 8 shrimp per person, so I can get 3 servings out of this recipe.


8 ounces sharp cheddar cheese, shredded
¾ cup mayo
1 teaspoon garlic powder
1 loaf French bread, cut into 1” slices

Combine cheese, mayo and garlic powder then spread onto sliced French bread.  Place on a baking sheet and bake at 350 for 18 minutes or until topping is melted and bubbly.