INGREDIENTS: 6 eggs, ¾ c. flour, 1 tsp. ground mustard, ½ tsp. seasoned salt, ½ tsp. baking powder, 1 (8 oz.) container sour cream, ¾ c. milk, 2 c. cubed fully cooked ham, 1 c. chopped roma tomatoes (3 medium), 2 c. shredded Cheddar, Monterey Jack and American cheese blend , ½ c. chopped fresh chives or 1-1/2 tsp. freeze-dried chives, additional tomato, thinly sliced, if desired, additional chives, if desired
DIRECTIONS: Heat oven to 350°. Spray 11x7” baking dish with cooking spray. Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish. Bake uncovered 50-60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.
BUNNY PANCAKES WITH STRAWBERRY BUTTER
INGREDIENTS: PANCAKES: 2 c. buttermilk baking mix, 1 c. milk, 2 eggs, ½ c .plain yogurt, assorted candies STRAWBERRY BUTTER: 3 oz. cream cheese-softened, ½ c. butter-softened, 1/3 c. powdered sugar, 1-1/2 c. fresh or thawed frozen strawberries
DIRECTIONS: Prepare Strawberry Butter (see below); set aside. Preheat electric griddle to 375°. Combine baking mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant ½ c. batter into skillet. With back of spoon, gently spread batter into 4-inch circle. Spoon about 2 Tbs. batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears. Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1-2 minutes. Decorate with candies to resemble bunny face. Repeat with remaining batter. Serve warm with Strawberry Butter. STRAWBERRY BUTTER DIRECTIONS: Place cream cheese and butter in food processor or blender; process until smooth. Add sugar; process until blended. Add strawberries; process until finely chopped.
MCDONALD’S APPLE MUFFIN COPYCAT RECIPE
INGREDIENTS: 1 can apple pie filling, 3 eggs, 2 tsp. apple pie spice, 1 yellow cake mix
DIRECTIONS: Beat all ingredients together with electric mixer on medium-speed. Divide batter equally between 24 paper-lined cupcake wells. Bake @ 350° for 25-30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners.
BREAKFAST FRUIT BOWL
INGREDIENTS: 2 c. cubed cantaloupe, 2 large red apples-chopped, 1 c. red or green grapes, 1 medium banana-sliced, ½ c. lemon yogurt, 1 Tbs. orange juice concentrate
DIRECTIONS: In serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. Makes 6 servings
GRASS AND TWIGS CANDY
INGREDIENTS: 2 c. sugar, 3 c. shredded coconut, 1 tsp. lime juice, 1 c. milk, 3 Tbs. butter, green food coloring, 1 c. pretzel sticks-broken up
DIRECTIONS: Combine the milk, sugar and butter in a medium saucepan over medium-high heat and stir until sugar is dissolved, Continue to cook without stirring until mixture reaches 235 degrees (softball stage). Stir in the coconut and let it come to a boil. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in lime juice, food coloring and pretzel bits. Stir until well-combined. Drop by spoonfuls onto a greased cookie sheet. Alternately, you can spread it in an 8x8” pan and cut into squares when completely cool. Candy is best eaten within 24 hours. It will keep past then, but get dry and crumbly.
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