2014 Feed Dave Thursday Recipes



For previous years' Feed Dave Thursday recipes, CLICK HERE

 

Cherries in the Snow

1 6oz Cream Cheese
1 Cup Milk
1 1/2 Cup Powdered Sugar
1 Tsp Vanilla
2 12 oz Tubs of Cool Whip
2 Jars of Cherry Pie Filling
1 Large Angel Food Cake

In a large bowl mix cream cheese with milk, sugar and vanilla then blend with a hand mixer. Fold in the Cool Whip. Slice the cake and tear into small pieces and layer the ingredients in a punch bowl. The first layer is the cheese mixture, second layer is cake, third layer is cherry pie filling, etc… Continue layering until all mixtures are gone and the cherry layer goes on the top. You can use individual dessert glasses or a tall cylinder type dish. This makes a nice centerpiece for your table. ***Note: For 4th of July make one layer with cherries, one layer with cake and another layer with blueberries (red, white and blue effect).


Meatball SparklersQ99 Feed Dave Thursday - Meatball Sparklers

1 lb. lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated parmesan cheese
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. parsley
1/2 tsp. crushed red pepper
2 cloves garlic minced
1 can Pillsbury breadstick Original
1cup shredded mozzarella cheese

Line two pans with parchment paper. In bowl combine turkey, cheese, crumbs and spices. Form into 1 inch ball. Open can with breadsticks. Thread dough then meatball alternately ending with dough.  Leave 1/4 inch between so the meatballs bake through the dough. Bake 20 minutes until meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 tablespoons of shredded mozzarella cheese. Put back in the oven for 2-3 minutes. These are delicious!

From Susan Alexander of Independence


Cucumber and Black Eyed Pea Salad

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.  Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.  Serve at room temperature or chilled.


Banana Pudding Squares  Q99 Feed Dave Thursday - Banana Pudding Squares

35 Vanilla wafers, finely crushed (about 1 ¼ cups)
¼ cup margarine, melted
1 8 oz package Reduced Fat Cream Cheese, soft
½ cup powdered sugar
1 12 oz container Reduced Fat Cool Whip, thawed, divided
3 Bananas, sliced
2 Boxes Jello Pudding Vanilla Fat Free, Sugar Free instant (1 oz. size packages)
3 cups cold 1% Milk
½ oz. Semi Sweet Chocolate, grated 

Mix wafer crumbs and margarine and press onto bottom of 13x9 dish then refrigerate until ready to use. Beat reduced fat cream cheese and powdered sugar in medium bowl with whisk until blended. Stir in 1 ½ cups of cool whip and spread over wafer crust then top with bananas. Refrigerate again until ready for the next step. Beat both boxes of pudding and milk with whisk for 2 minutes, spread over bananas, then top with remaining cool whip and grated chocolate. Refrigerate for 3 hours prior to serving.

From Carole Stewardson


Herbed Egg Potato Bake

32 ounce package frozen diced hash browns
1 large onion, chopped
1 green pepper, chopped
12 eggs
1 1/2 cups half and half
5 tbsp. fresh parsley chopped
2 tbsp. fresh snipped chives
1 tsp dried basil
1 tsp salt
1 tsp dry mustard
1/4 tsp black pepper
1/4 cayenne pepper
1 cup shredded cheddar

Grease a 9x13 dish and layer thawed hash browns in the dish, building up the sides. Sauté onions and peppers then pour over potatoes. In bowl, whisk the eggs, then add half and half, parley, chives, basil, salt, mustard, pepper and cayne.  Beat well...pour over potato, onions and pepper. Bake covered 30 minutes at 325 degrees, uncover and bake another 35 minutes. Let stand 10 min before serving.


 Shredded Beef Carnitas
Q99 Feed Dave Thursday - Shredded Beef Carnitas

3-4lb Beef Roast
6 oz can tomato paste
7 oz can chopped green chilies
7 oz can chipotle pepper in adobe sauce
1 tbsp minced garlic
1tbsp lemon juice
½ tbsp chili powder
1½ tbsp seasoning salt
1 tbsp oregano
¼ cup fresh cilantro

Combine all ingredients (except roast and topping suggestions) in blender or food processor and blend until smooth and creamy. Use all liquid from chilies and peppers. Place roast in crock pot and cover with sauce mixture. Be sure to coat the roast evenly on all sides. Turn crock pot on low and let it cook for at least 6 hours.


Mango GuacamoleMango Guacamole - Q99 Feed Dave Thursdays

3 Ripened Avocados
1 ripened mango, peeled & diced
¼ Cup of lime juice
½ Cup cilantro, finely chopped
½ Cup white onion, finely chopped
3 Tsp salt

In a molcajete, add half of diced mangos and mash with the pestle into a pulp. Then add one avocado and mash into a pulp with the mango.  In a separate bowl mix together the remaining ingredients, including mango.  Add more lime juice if needed.  Fold mixture with pulp inside molcajete and serve with tortilla chips.


Chorizo Queso DipQ99 Feed Dave Thursday - Chorizo Queso Dip

5oz Pork Chorizo
8oz Quesadila cheese, shredded
1/2 Cup fresh poblano pepper, seeded and sliced 1/2 inch strips
1/2 Cup white onion, sliced 1/2 inch strips
1/2 Cup finely chopped tomato 
1 Tbsp. chopped fresh cilantro
Tortillas or chips

Preheat oven to 350 degrees. In a skillet, cook the chorizo until almost done, drain well. Add the poblano and onion and cook until tender. Completely remove pan from heat. In a medium casserole or glass dish, stir the cheese with chorizo, peppers and onions. Bake uncovered about 10-15 minutes or until cheese is melted through and slightly golden brown on top. Sprinkle with tomato and cilantro. Serve with tortillas. 


Summer Potato Salad
Q99 Feed Dave Thursday - Summer Potato Salad

6 red potatoes
1/2 cup chopped onion
3 celery stalks, chopped1 envelope Good Seasonings Dressing, prepared per directions

Boil potatoes and cut into wedges. Add onion and celery then gently stir in dressing. Refrigerate for at least 2 hours; however, overnight is best.

 

  


Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs

12 large eggs
2 teaspoon(s) white vinegar
2 ounce(s) (about 1/2 cup) Cheddar cheese, grated
3 ounce(s) (6 tablespoons) cream cheese
1/4 cup(s) mayonnaise
3 tablespoon(s) diced pimientos
1/2 teaspoon(s) dry mustard
Salt, to taste
Ground pepper fresh, to taste

In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature. Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy. To yolks, add Cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.


 

 Spaghetti with Asparagus

¼ cup (1/2 stick) butter
1 ½ T. olive oil
½ onion, thinly sliced
1 slice ham, chopped (the original recipe calls for prosciutto but you can use any kind)
½ lb. asparagus
½ cup water
1 chicken buillion cube
½ lb. thin spaghetti
½ cup half & half (I use small can of carnation milk)
¼ cup grated Parmesan Cheese
Freshly ground pepper

Heat butter & oil in pan over medium heat and onion & sauté until golden. Then add ham & sauté briefly.  Add asparagus, water & buillion cube to the pan. Reduce heat & simmer for 15 minutes. Cook spaghetti, drain well and return to pot. Add asparagus mixture with half & half and cook over medium heat until warmed all the way through. Top with parmesan cheese and pepper before serving.

From Kay McAllister of Wytheville


 

Loaded Baked Potato Casserole

1 bag of frozen hash brown potatoes with onions and peppers
1 can of cream of chicken soup
1 8 oz container sour cream
8 oz finely shredded Colby jack/cheddar cheese
1 pkg real bacon bits
1 cup French’s French Fried Onions-crushed
Salt and Pepper to taste

Thaw potatoes in microwave for 2-3 Minutes. While thawing potatoes, mix together soup, sour cream and 4 oz of the cheese. Pour potatoes into large mixing bowl and add soup mixture. Mix well. Stir in salt and pepper to taste, bacon and ½ cup of the French's French Fried onions. Transfer to a 2- 1/2 qt casserole. Top with additional cheese and bake in 350 degree oven covered for 45 minutes. Remove from oven and uncover. Add ½ cup of additional French's French Fried Onions to top of casserole and place back into the oven for 5-10 minutes. Note: I double this recipe for my family and it doubles perfectly. When I double it I bake it in a large lasagna style pan and cover with foil as l bake.

From Rebecca (Ellis) Madison


 

Pickled Shrimp

Pickled Shrimp

1 lb shrimp (I used jumbo size)

1 medium red onion, thinly sliced
1/2 cup vegetable oil
3/4 cup white vinegar
1/4 cup sugar
1 tsp celery seed
2 tbs capers

Place alternate layers of shrimp and onion in a bowl. Mix oil, vinegar and sugar until well blended then stir in celery seed and capers. Pour over shrimp and onions and refrigerate overnight, stirring occasionally.  Serve as appetizer on platter with bed of lettuce or use as topping on salad.


Weeknight RavioliWeeknight Lasagna

1 26 oz jar pasta sauce
1 package frozen ravioli (I used meat filled)
2 cups shredded mozzarella
shredded parmesan

Preheat oven to 350 degrees and grease a 9 x13 baking dish. Add enough sauce to just cover bottom of the pan and line dish with half the ravioli. Add enough sauce to cover then spread 1/2 the mozzarella.  Repeat layers one more then sprinkle the parmesan.  Cover with foil and bake 40 minutes.  Remove foil and bake another 15 minutes and let sit 10 minutes before serving.


 

 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 SalsaBean 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 PizzaQ99 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 SaladGinger 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 StewFeed 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 & LinguineCreamy 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 CheesecakeFeed 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.


 Meatball Burgers

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.


 

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