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RECIPES FROM THE KWIXLAND COOKBOOK SHOW
Airing Mondays at 9:32am on KWIX
(Click here to listen online. Webcast won't begin until the show starts.)
Airing Mondays at 9:32am on KWIX
(Click here to listen online. Webcast won't begin until the show starts.)
Latest recipes (September 27th)...
COOKBOOK 9-27-10
"Chicken, Broccoli, Rice Casserole"
5 or 6 chicken breasts diced (cooked)
2 cups uncooked Minute rice (prepared)
1/3 of a brick of Velveeta Cheese (or one that melts well)
1 to 1 ½ sticks butter
Sour Cream (I used about 1 cup) (optional)
1 large can of Cream of Chicken Soup (undiluted)
Approximately 1 cup of milk
1 package (24 ounce) broccoli
Garlic Salt (I use quite a bit, probably at least 1 teaspoon)
Pepper
1 package Grated Cheese (Can be any blend, Cheddar, Taco Blend, etc)
Prepare the rice. While the rice is hot, add the butter, Velveeta Cheese, broccoli, garlic salt and pepper. Pour mixture into a crock pot. Add the chicken, cream of chicken soup, milk, and sour cream and mix well. Heat in crock pot about an hour or hour and ½, depending upon how hot and how quickly your Crock Pot heats up. About 15 minutes prior to serving, spread the grated cheese over the top and let set.
NOTE: I have had so many people ask me for the recipe that I finally set out to figure out measurements because I just sort of dump, so these are all rough estimates. I sometimes use the California Blend instead of just broccoli. Sometimes I put in sour cream and sometimes I don’t. You can also substitute the noodles for the rice. Just don’t overcook the noodles. I prefer the Amish noodles.
Elvina Cunningham, KWIX CSR director
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"All Vegetable Casserole"
1 15-oz package frozen vegetables, California blend (thaw but don't cook)
1 cup diced celery
1 cup grated cheddar cheese
1 small onion chopped
1 can cream of mushroom soup
1/2 cup of mayonnaise (Miracle Whip)
1 can water chestnuts, chopped
2 sleeves butter-flavored crackers (rolled and crumbled)
1 stick oleo
Mix all the ingredients, except the crackers and oleo; pour half into a 9-inch casserole dish; top with half the cracker crumbs; add the rest of the mixture; top with the rest of the cracker crumbs and drizzle the melted oleo over the top. Bake at 350 degrees for 30 to 45 minutes depending on the oven.
Marian Embree, Moberly
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"Death By Chocolate"
1 19.8-oz package family size fudge brownie mix
1/2 cup Kahlua or coffee liqueur
3 5-oz boxes of chocolate mousse
8 Skor or Heath bars
1 12-oz carton cool whip
Put aside.
Bake brownies according to directions; cool, punch the holes in the brownies with a fork, pour Kahlua over the brownies. Whip up chocolate mousse according to package directions. Break Heath bars into small pieces in the wrapper. Break up half the brownies and place in bottom of a glass truffle dish, cover with half the mousse, half the candy and half the cool whip; repeat the layers.
(instead of liqueur, can sub a mixture of 1 tsp of sugar and 4 tsp of leftover black coffee)
Kevin Embree, Moberly (from Covered Bridge Neighbors Cookbook)
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(request) made-from-scratch dumplings
"Dumplings"
2 cups of flour
4 tsp baking powder
1 tsp salt
1 tbsp shortening
3/4 cup milk
Stir the dry ingredients 3 times, including milk, blend in the shortening with a pastry blender and mix well; dip a teaspoon into cold water and spoon the dumplings by teaspoonful onto ....
Kathleen Barnes, Centralia
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"Beet Pickles"
can of beets
1/2 cup water
3/4 tsp cinnamon
1/4 tsp allspice
1/2 cup sugar
1/2 cup vinegar
1/4 tsp cloves
Reserve the beets. Combine other ingredients and simmer for 15 minutes to make syrup, pour over the beets. Then boil over the beets 10 minutes.
Kevin (Heavenly Delights Cookbook)
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Click here for September 20th recipes.
Click here for September 13th recipes.
Click here for September 6th recipes.
Click here for August 30th recipes.
Click here for August 23rd recipes.
Click here for August 16th recipes.
Click here for August 9th recipes.
Click here for August 2nd recipes.
Click here for July 2010 recipes.
Click here for April-June 2010 recipes.
Click here for January-March 2010 recipes.
Click here for 2009 recipes.
Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).
COOKBOOK 9-27-10
"Chicken, Broccoli, Rice Casserole"
5 or 6 chicken breasts diced (cooked)
2 cups uncooked Minute rice (prepared)
1/3 of a brick of Velveeta Cheese (or one that melts well)
1 to 1 ½ sticks butter
Sour Cream (I used about 1 cup) (optional)
1 large can of Cream of Chicken Soup (undiluted)
Approximately 1 cup of milk
1 package (24 ounce) broccoli
Garlic Salt (I use quite a bit, probably at least 1 teaspoon)
Pepper
1 package Grated Cheese (Can be any blend, Cheddar, Taco Blend, etc)
Prepare the rice. While the rice is hot, add the butter, Velveeta Cheese, broccoli, garlic salt and pepper. Pour mixture into a crock pot. Add the chicken, cream of chicken soup, milk, and sour cream and mix well. Heat in crock pot about an hour or hour and ½, depending upon how hot and how quickly your Crock Pot heats up. About 15 minutes prior to serving, spread the grated cheese over the top and let set.
NOTE: I have had so many people ask me for the recipe that I finally set out to figure out measurements because I just sort of dump, so these are all rough estimates. I sometimes use the California Blend instead of just broccoli. Sometimes I put in sour cream and sometimes I don’t. You can also substitute the noodles for the rice. Just don’t overcook the noodles. I prefer the Amish noodles.
Elvina Cunningham, KWIX CSR director
-----------------------------------------------------------------
"All Vegetable Casserole"
1 15-oz package frozen vegetables, California blend (thaw but don't cook)
1 cup diced celery
1 cup grated cheddar cheese
1 small onion chopped
1 can cream of mushroom soup
1/2 cup of mayonnaise (Miracle Whip)
1 can water chestnuts, chopped
2 sleeves butter-flavored crackers (rolled and crumbled)
1 stick oleo
Mix all the ingredients, except the crackers and oleo; pour half into a 9-inch casserole dish; top with half the cracker crumbs; add the rest of the mixture; top with the rest of the cracker crumbs and drizzle the melted oleo over the top. Bake at 350 degrees for 30 to 45 minutes depending on the oven.
Marian Embree, Moberly
-------------------------------------------------------
"Death By Chocolate"
1 19.8-oz package family size fudge brownie mix
1/2 cup Kahlua or coffee liqueur
3 5-oz boxes of chocolate mousse
8 Skor or Heath bars
1 12-oz carton cool whip
Put aside.
Bake brownies according to directions; cool, punch the holes in the brownies with a fork, pour Kahlua over the brownies. Whip up chocolate mousse according to package directions. Break Heath bars into small pieces in the wrapper. Break up half the brownies and place in bottom of a glass truffle dish, cover with half the mousse, half the candy and half the cool whip; repeat the layers.
(instead of liqueur, can sub a mixture of 1 tsp of sugar and 4 tsp of leftover black coffee)
Kevin Embree, Moberly (from Covered Bridge Neighbors Cookbook)
-------------------------------------------------------
(request) made-from-scratch dumplings
"Dumplings"
2 cups of flour
4 tsp baking powder
1 tsp salt
1 tbsp shortening
3/4 cup milk
Stir the dry ingredients 3 times, including milk, blend in the shortening with a pastry blender and mix well; dip a teaspoon into cold water and spoon the dumplings by teaspoonful onto ....
Kathleen Barnes, Centralia
--------------------------------------------------------
"Beet Pickles"
can of beets
1/2 cup water
3/4 tsp cinnamon
1/4 tsp allspice
1/2 cup sugar
1/2 cup vinegar
1/4 tsp cloves
Reserve the beets. Combine other ingredients and simmer for 15 minutes to make syrup, pour over the beets. Then boil over the beets 10 minutes.
Kevin (Heavenly Delights Cookbook)
--------------------------------------------------------
--------------------------------------------------------
Click here for September 20th recipes.
Click here for September 13th recipes.
Click here for September 6th recipes.
Click here for August 30th recipes.
Click here for August 23rd recipes.
Click here for August 16th recipes.
Click here for August 9th recipes.
Click here for August 2nd recipes.
Click here for July 2010 recipes.
Click here for April-June 2010 recipes.
Click here for January-March 2010 recipes.
Click here for 2009 recipes.
Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).