Join the Morning JoyRide every Friday morning at 9:30 as we wet your appetite with delicious and delightful recipes.
We would love to do one of your favorite recipes! E-mail us with your name, city and favorite recipe.
joyride@joyfm.org
CORN CASSEROLE FROM PAULA DEEN: http://www.pauladeen.com/recipe_view/101
POPPY SEED CAKE From: Sandi
1 BOX BUTTER PECAN CAKE MIX
1 LG BOX INSTANT VANILLA PUDDING (**see below**)
2 TBSP POPPY SEEDS (CHEAPEST STORE BRAND)
4 EGGS
1 C VEG OIL
1 C BOILING WATER
MIX ALL BUT WATER FOR 2 MIN
ADD HOT WATER, MIX 2-3 MIN UNTIL BLENDED WELL
POUR IN VERY GREASED BUNDT PAN….I USE FLOUR SPRAY
BAKE @ 325* FOR 45 MIN
COOL ON CAKE RACK
**If you like lemon flavor use 1 lg or 2 sm pkgs lemon instant pudding & add 2 Tbsp lemon flavoring
Brownies To Die For
From Jann
1 box brownie mix (family size)
3 - 5 oz. Symphony bars with almonds and toffee chips
Mix brownie mix according to directions. Pour half of mixture in 9" x 13" pan.
Layer the three bars of candy on brownie mixture.
Pour remaining mixture on candy bars.
Bake according to directions on brownie box.
This week we were able to sit down with Connie Hopper and get a favorite from her! Enjoy!
Connie Hopper's Baked Chicken
Chicken breast bone-in, salted
Add flour and butter
Cover with Peppridge Farm stuffing mix and water.
Cook for 4 to 5 hours.
Melody's Creamy Chicken/Cheese/Rice Casserole
Cut 4 chicken breasts into bite size pieces. Salt and pepper to taste and
then cook in microwave 4 to 5 minutes on one side. Turn over and cook an
additional 2 minutes.
Stir 2 cups cooked rice, 1 can cream of chicken soup and cooked chicken
together in a pyrex dish. Cover with 2 cups of cheddar cheese. Layer top
of casserole with 3 slices of bread torn into small pieces.
Cook on 350 degrees for 20 minutes or until cheese is bubbly and
breadcrumbs are crunchy. Delicious!!
Potato Casserole
From Hazel
32 oz Hash Brown
16 oz Sour Cream
2 cups Shredded Cheese
1 Onion (chopped)
2 cans Cream Of Chicken Soup
1/2 stick Butter
Mix good. Pour into long baking dish.
Topping
1 stick Butter (melted)
2 cups Cornflakes (crushed)
Mix together and pour over casserole and bake at 350 for 1 hour.
Oreo Balls
From Jackie
1 bag Oreos
1 pkg. Cream Cheese (softened)
White Chocolate
Crush entire bag of Oreo's in food processor and pour into large bowl. Add softened cream cheese to cookies. Blend with a fork or pastry blender. Roll cookie mixture into balls and place on wax paper.
Chill until firm and then dip in melted white chocolate.
Tater Tot Casserole
From Tina
1 1/2 - 2 lbs. lean Hamburger
1 can Cream of Mushroom Soup
8-12 oz. Sharp Cheddar Cheese
1 pkg. Tater Tots
Brown hamburger and drain fat.
Mix in soup.
Spread in greased 9 x 13 dish.
Top with cheese and frozen tater tots.
Bake at 450 until tater tots are brown.
Frozen Cranberry Delight
From Michael in Lenoir, NC
1/4 cup of lemon juice
1 can of sweetened condensed milk
1/2 cup of chopped nuts
1 can WHOLE cranberry sauce
1 can crushed pineapple (drained)
1 tub of Cool Whip
2 graham cracker pie crusts
Combine lemon juice and milk in a large bowl. Add
nuts, cranberry sauce, and pineapple....Mix well.
Fold in whipped topping.
Pour into graham cracker pie crusts and cover tightly
and FREEZE. Allow to stand at room temp for 20
minutes before serving.
*** Original recipe calls for this to be placed in a 9
X 13 pan....I tried it both ways and LOVE the pie
idea....! ! ! ! ! ! ! !
Daniel likes EGGS IN THE BASKET. Here's the Wikipedia article on the dish.
Melody's Cabbage Crunch Salad
2 TB toasted sesame seeds
1/2 cu slivered almonds
1/2 head of cabbage, shredded
4 green onions
1 pkg chicken ramen noodles, uncooked and broken up
Dressing
2 TB sugar
1/2 cup vegetable oil
3 TB vinegar
1 tsp salt
1/2tsp pepper
1 pgk chicken ramen flavoring packet from noodles
Combine first 5 ingredients. Add dressing just before serving and toss. It tastes much better if you have time to make the dressing several hours in advance and allow to sit.
Melody's Apple/Cranberry Crunch
3 cu sliced red del. apples
2 cu fresh cranberries
put in baking dish (9x13)
Pout 3/4 cu. white sugar over apples and berries
In sauce pan combine:
1 stick mazola corn oil butter (or just butter)
take off stove and add:
1 cu brown sugar
1/2 cu chopped pecans
1/3 cu flour
1 cu instant oats
Stir together and press on top of apples and berries
Bake at 350 for 45 minutes
Daniel's (okay, actually Gloria Gaither's) Cranberry Chicken
8-9 chicken breast (or Daniel sometimes uses a Cornish Hen)
1 bottle Russian dressing
1 envelope onion soup
1 can whole berry cranberry sauce
Mix dressing,onion soup and cranberry sauce. Pour over chicken breasts and bake uncovered for 1 hour at 350 degrees.
Candi's Sweet Potato Casserole (I stole from my Mom) :)
3 cups cooked sweet potatoes, mashed
1 cup sugar
1/2 teaspoon of salt
2 eggs beaten
1/3 stick of margarine
1/2 cup milk
1 teaspoon vanilla
Mix together and pour into buttered casserole dish.
TOPPING:
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine
1 cup brown sugar
Mix together and spread over sweet potato mixture. Bake at 350 for 30 minutes or until brown.
Hershey Pie
Melt 16 large marshmallows with 1/2 cup milk and 5 small Hershey bars with almonds. Let cool.
Fold in 1/2 pint of whipped cream.
Pour into baked pastry.
Chill and top with more whipped cream (I use the extra candy bar that comes in the pack to chill and then shave over the top of the whipped cream).
Daniel's (and David Phelps') SCREAMING HEADS recipe (courtesy of the Food Network):
Screaming Heads: Brussels Sprouts Gratin
Recipe courtesy The Cookworks, 2003
2 pounds Brussels sprouts
4 ounces prosciutto, julienned
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Special equipment: a large casserole dish
Preheat oven to 350 degrees F.
Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an oven proof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
Roasted Garlic
1 head garlic
1/2 teaspoon olive oil
Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out.
Refrigerate for up to 1 week.
OLIVE DIP
8 oz. cream cheese, softened
1/2 cup mayonnaise
1 cup chopped olives
1/2 cup nuts (pecans are good)
Blend cream cheese and mayonnaise. Add olives and nuts.
