2017 Feed Dave Thursdays Recipes

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Feed Dave Thursdays on Q99 is presented by Kroger

Blackeyed Pea Soup

New Year’s Eve Black Eyed Pea Soup

2 cups black-eyed peas, rinsed and sorted, soaked overnight in water, drained 1 medium onion, chopped 3 cloves garlic, minced 2 celery stalks, chopped Kosher salt and pepper 1 pound ham, chopped 4 carrots, peeled and chopped 2 quarts chicken broth 1 teaspoon Tabasco sauce 1 teaspoon cumin 1 tablespoon dried oregano 3 cups baby…Continue Reading

Hot Shrimp Dip

​12 ounces low fat cream cheese 3/4 cup grated Parmesan cheese 1/2 cup HELLMAN’S real mayonnaise 2 cloves garlic 1/2 cup thinly sliced green onions 1 tablespoon key lime or lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon Old Bay seafood seasoning (or more depending on preference) 1 pound baby/salad shrimp Mix all ingredients together except…Continue Reading

Christmas Cookie Dough Dip

Christmas Cookie Dough Dip

1/2 cup Non-Fat Vanilla Greek Yogurt 5 tablespoons of butter , softened 3 ounces of cream cheese , softened 1/4 cup flour 1/2 cup powdered sugar 1/2 teaspoon vanilla extract 1/2 cup holiday sprinkles graham crackers, gingerbread men and/or fruit for dipping Place the butter, cream cheese and sugar in a medium bowl. Using a mixer, beat the mixture until light and fluffy. Add the flour and vanilla extract and beat…Continue Reading

Tater Tot Sausage Breakfast Casserole

Tater Tot Sausage Breakfast Casserole

2 pounds breakfast sausage small onion, chopped small green pepper, chopped 1 (30-32 ounces) bag frozen tater tots 1 1/2 cups cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 8 eggs 1 teaspoon salt 1/2 teaspoon pepper 1 tbsp italian seasoning 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 cups milk Pre-heat oven to…Continue Reading

Engagement Chicken

Glamour Magazine’s “Engagement Chicken”

1 whole chicken (approximately 4 pounds) 1/2 cup fresh lemon juice, plus 3 whole lemons-including 1 sliced for garnish 1 tablespoon kosher or coarse sea salt 1/2 teaspoon freshly ground pepper Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch fl at-leaf parsley) Position an oven rack in…Continue Reading


Candied Pecans

1 lb pecan halves 2 egg whites 1 tbsp vanilla 1 cup sugar 1 tbsp cinnamon 1/2 tsp salt Whip egg whites and vanilla in bowl until frothy then stir in pecans and coat well.  In a gallon plastic bag, mix sugar, cinnamon and salt combining them well. Pour wet pecans into sugar mixture and…Continue Reading


Brussels Sprouts Au Gratin

3 lb. Brussels sprouts, trimmed and halves Kosher salt 3 garlic cloves, chopped 2 tbsp. unsalted butter 1/4 c. all-purpose flour 2 c. half-and-half 9 oz. grated Gruyère cheese, divided (about 2 cups total) Kosher salt Freshly ground black pepper red pepper flakes Boil Brussels sprouts in a large pot of boiling salted water until…Continue Reading


Crock Pot Pecan Pie

1 refrigerated pie crust 3 eggs 1 C sugar 2/3 c dark corn syrup 1/3 c melted butter 1/8 tsp salt 1 tsp vanilla extract 1 1/2 c pecans, chopped and/or halves Spray inside of crock pot with cooking spray. Place crust in crock pot and mold to fit the bottom and slightly up the sides. Stir…Continue Reading

Mongolian Beef

Slow Cooker Mongolian Beef

2-½ lb. flank steak ¼ Cup cornstarch 2 tbs. olive oil 1 tbs. garlic, minced 1 tbs. ginger, grated 1/2 tsp red pepper flakes ¾ Cup light soy sauce ¾ Cup water ¾ Cup brown sugar, packed 1 Cup shredded carrots 1 cup green beans, snapped into 1 inch pieces green onions for garnish Cut…Continue Reading

Mummy Meatballs

1 can refrigerated Crescent Dough Sheet 1 bag frozen cooked meatballs, thawed Roll out dough on cutting board covered with wax paper. using a pizza cutter, cut dough in half, then each half into thin strips. wrap each meatball with several strips to look mummy-like. leave room for “eyes.” bake at 350 until dough begins…Continue Reading