2014 Feed Dave Thursday Recipes

For previous years' Feed Dave Thursday recipes, CLICK HERE


Sweet Onion Ham & Potato Bake

1 Large canister French's Dried onion
1cup dried pineapple, chopped
1 tablespoon Teriyaki sauce
1 tablespoon lemon juice
1 Bag frozen potatoes O'Brien
1 package cubed ham
1 cup chicken broth
1/4 cup pineapple juice
1 tablespoon dried onion flakes

Preheat oven to 375 degrees. Allow potatoes to thaw. Mix together potatoes,
chicken broth, ham, pineapple juice, onion flakes and 1/2 cup dried onions. 
Pour into 9x13 casserole dish. Mix together remainder of dried onions, dried pineapple,
teriyaki sauce and lemon juice spread on top of ham and potatoes. Cover with
aluminum foil and bake 35 minutes. Remove foil and continue to bake
10-15 minutes longer until topping is crispy.

From Wendy Gilmore



Q99 Feed Dave Thursday - Bean Salsa
Bean Salsa
 

2 cans blackeyed peas, drained (I use black beans)
2 cans shoepeg corn, drained
2 cans Ro-tel tomatoes w/ green chillies
2 large green peppers, chopped
24 green onions, chopped (or 1 large onion)
4 tomatoes, chopped
1 (16 oz.) bottle Italian dressing (I use ½ bottle)
2 teaspoons garlic powder 

Mix together the vegetables. Combine garlic with the dressing
and pour over vegetables.Serve with tortilla scoops!

 

 


Peanut Butter & Jelly CakePeanut Butter & Jelly Cake - Q99 Feed Dave Thursday

½ cup butter, softened
¼ cup peanut butter
1 ½ C sugar
2 eggs
1 teaspoon  vanilla extract
2 Cups flour
3 teaspoon baking powder
1 teaspoon saltZ
1 Cup milk
¼ C butter, softened
½ Cup plus 1 Tablespoon peanut butter
1 ¾ Tablespoon vanilla extract
3 Cups confectioners' sugar
4 to 6 Tablespoons milk
¾ Cup grape jelly

In large bowl, cream butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and combine the flour, baking powder and salt then gradually add to the peanut butter mixture alternating with milk, beating well after each addition. Pour into two greased and floured 9-in baking pans. Bake 35-40 minutes at 350⁰ or until toothpick inserted comes out clean. Cool for 5 minutes before removing from pans to wire rack to cool completely.

To make frosting take a small bowl, beat butter and peanut butter until smooth. Add vanilla, confectioners' sugar and enough milk to make it spreadable. Place one cake layer on serving plate, spread with the grape jelly. Top with the remaining cake layer and frost top and sides of cake with the peanut butter frosting. Serve a slice with ice cold milk! *****Note: do not use reduced fat peanut butter.

From Colleen Horne of Roanoke 


Mini Muffin Corn Dog Poppers

Mini Muffin Corn Dog Poppers - Q99 Feed Dave Thursdays

2 ounces cream cheese (a quarter of a block)
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
2 hot dogs, diced
1 jalapeno, diced

Put cream cheese in freezer for 5-10 minutes to firm up. Preheat oven to 375 degrees. In bowl, combine the cornbread mix, milk and eggs. Fold in hot dogs, jalapeno and cream cheese cubes. Spray mini muffin pan with nonstick spray. Divide batter into muffin cups. Bake 15-20 minutes til golden.

From Anne in Salem 


Mediterranean Turkey Burgers 

Q99's Feed Dave Thursday - Mediterranean Turkey Burgers

1 lb. of ground turkey breast meat
1 lb. of ground turkey thigh meat
1/2 cup of small diced sweet onion
1 finely minced clove of fresh garlic
1 to 1 1/2 tbsp. of ground cumin
1/4 cup of chopped fresh parsley
2 tbsp. of olive oil
4 oz. of melted unsalted butter
juice of 1 lemon
Kosher salt and fresh cracked pepper to taste
toasted wheat buns
Feta crumbles for garnish
goat cheese for garnish
sliced tomato for garnish
arugula for garnish

In a large bowl mix together ground turkey meat, cumin, onions, garlic, parsley, salt and pepper. Once combined form into patties and brush them with olive oil. In a separate bowl, combine the butter, lemon juice, salt and pepper. Next, place the burgers onto a hot grill and cook for 3 to 4 minutes. Flip the turkey burgers over and brush with a small amount of lemon butter. Once cooked remove from the heat and place on a toasted bun with desired cheese, tomatoes and arugula. 


St. Paddy's Reuben Dip

4 Packages (2 ounces each) thinly sliced deli corned beef, finely chopped
1 Package (8 ounces) cream cheese, cubed
1 Can (8 ounces) sour cream
1 Can (8 ounces) sauerkraut, rinsed & drained
1 Cup (4 ounces) shredded Swiss cheese
Rye bread or crackers

In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted. Stir until blended. Serve warm with bread or crackers. Yield: about 4 cups.

 

 

 


Bubble Pizza

Q99 Feed Dave Thursday - Bubble Pizza

2 cans biscuits, quartered
1 jar alfredo sauce
1 large can cooked chicken breast
pepperoni
2 cups shredded Italian blend cheese

Spray a 9x13 pan and cover the bottom with quartered raw biscuits then cover with sauce, chicken and pepperoni.  Bake 15 minutes at 400 degrees, cover with cheese and bake an additional 5 minutes or until bubbly.

From Nick in Floyd 

 

 

  


Ginger Steak Salad

Ginger Steak Salad - Q99 Feed Dave Thursday

2 tbsp soy sauce
1 tbsp sherry (cooking sherry or reg)
2 garlic cloves, minced
2 tbsp brown sugar
1 rib-eye or strip steak
2 tbsp olive oil
Mixed salad greens
2 green onions, sliced
2 tbsp dressing
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp sugar
lime juice
2 garlic cloves, diced fine
1 tbsp minced fresh ginger
1/2 jalapeno, seeded and diced

In a Ziploc, combine soy sauce, sherry, garlic, and brown sugar then add steak and place in fridge to marinate for up to 2 hours. Cook steak in olive oil until med-rare or med (I prefer mine med). Place cooked steak on a plate to rest and cool slightly. Toss greens with about 3/4 of the dressing. Slice steak rather thin and pour juices from plate on top. Divide greens onto serving plates and place steak on top. Drizzle with remaining dressing and sprinkle sliced green onions on top.

From Samantha Wade 


Baked Beef Stew

Feed Dave Thursday: Baked Beef Stew

1 can (14 ½ ounces) diced tomatoes, undrained
1 cup water
2 TBS quick-cooking tapioca
2 tsp sugar
1 ½  tsp salt
½ tsp pepper
2 pounds lean beef stew meat, cut into 1 inch cubes4 medium carrots cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into ¾ inch chunks
1 medium onion, cut into chunks

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add remaining ingredients; mix well. Pour into a greased 13 x 9 x 2 inch or 3 quart baking dish. Cover and bake at 375 degrees for 1 & ¾ to 2 hours or until meat and vegetables are tender. Serve in bowls.  Yield 6-8 servings. Enjoy. 

From Patty Hobbs 

 


Creamy Pesto Shrimp & Linguine

Creamy Pesto Shrimp & Linguine: Q99 Feed Dave Thursday

1 box linguine, cooked to al dente
1 stick butter
2 cups half & half
1/2 tsp black pepper
1 cup grated parmesan cheese
1/3 cup pesto sauce
1 lb shrimp, shelled

In a large sauce pan, melt butter, stir in half & half and pepper. Cook over medium heat 7 minutes, stirring constantly. Blend in parm cheese then stir in pesto.  Cook 3-5 min until sauce thickens. Add shrimp and cook until shrimp are pink. Serve over the linguine.

 

 


White Chocolate Raspberry Cheesecake

Feed Dave Thursday: White Chocolate Raspberry Cheesecake

1 1/2 cup chocolate graham cracker crumbs
3 tbsp. sugar
5 tbsp. butter, melted
2 cups white chocolate chips
1/2 cup half & half
3 (8 oz) blocks cream cheese,softened
1/2 cup sugar
3 eggs
1 tsp vanilla
raspberry preserves

Mix graham cracker crumbs, 3 tbsp. sugar and melted butter together. Press into bottom of a greased 9 inch spring-form pan. Preheat oven to 325. Melt chips and combine with half and half.  Beat together cream cheese and 1/2 cup sugar until smooth then beat in one egg at a time.  Blend in the chip/half & half mixture and vanilla then pour half batter over crust. In saucepan, melt down the raspberry preserves. Spoon 3 tbsp. into batter in the pan and pour remaining batter into pan.  Add 3 more tbsp. of the preserves.....with a knife; make swirling motion in batter for a marble effect.  Bake 60 minutes. Turn off oven and leave the cake in there for another hour.  Remove and cover with plastic wrap then refrigerate 8 hours. Top with remaining preserves (you'll need to heat again so it is easily spreadable) then decorate with fresh raspberries.


Italian Meatball Sliders

Q99 Feed Dave Thursday - Italian Meatball Sliders

1 Cup Parmesan cheese, shredded and divided
½ Cup Japanese panko bread crumbs
¼ Cup 2% milk
1 Egg beaten
2 Tablespoons minced fresh parsley
1 Garlic clove, minced
½ Teaspoon pepper
¼ Teaspoon salt
1 Pound lean ground beef (90% lean)
1 Pound of ground pork
1 Tablespoon canola oil
Dinner rolls 

Combine all ingredients, reserving 1/2 cup cheese and the oil.  Roll into meatballs and put in large fry pan. Heat the oil then brown meatballs in batches and drain. Place meatballs in sauce pan, cover with your favorite marinara sauce.  Heat on medium temperature for 15-20 minutes and serve on rolls. You can sprinkle with reserved cheese.  


Stovetop Shepherd's Pie 

Q99 Feed Dave Thursday: Stovetop Shepherd's Pie

1 box stovetop stuffing, chicken flavor
1 lb hamburger
1 chopped onion
1/2 cup your favorite BBQ sauce
2 cups of frozen mixed veggies
11/2 cup shredded cheddar 

Cook stuffing per instructions on the box. Cook meat and onion together till meat is no longer pink and drain then put meat mixture in casserole dish. Stir in BBQ sauce. Top with frozen mixed veggies (thawed) then layer of 1 1/2 cups shredded cheddar.  Top with stuffing. Bake at 425 for 15 minutes.

 


Caramelized Onion Dip

Carmelized Onion Dip

1 tablespoon vegetable oil
2 cups thinly sliced onion
2 teaspoons chopped fresh sage leaves
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Potato Chips for serving

Heat oil in heavy medium saucepan over medium-low heat then add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool. Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

  


Chicken Tortilla Soup

Chicken Tortilla Soup - Feed Dave Thursday

32 oz chicken broth
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
1 onion
1-2 cloves garlic
2-4 t diced jalapeño peppers
1 t chili powder
¼ t cayenne pepper
2 t cumin
4 chicken breasts
1 can black beans
2 bags corn (best type Birdseye brand sweet mix of yellow and white corn)
1 T olive oil

Chop onion and mince the garlic. Add olive oil to soup pot and heat. Add the onion and garlic cook until tender (3-4 minutes) then add jalapeño peppers. Pour in chicken broth, stir. Add all other ingredients and bring to a boil for approximately 15-20 minutes (if chicken is frozen it may take 30 minutes). Remove chicken, shred it then return it to the pot. Continue cooking for another 20 minutes. Serve with tortilla chips or sandwiches.

From Wanda Miles