Discover and save creative ideas
    • Q99 WSLQ-FM

      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

    More from this board

    Bucatini all-Arrabiata 1 package (16 oz.) Italian Meatballs (used shrimp) 2 tsp. olive oil 1 tsp. garlic, minced ½ tsp. crushed red pepper 1 can (28 oz.) whole plum tomatoes, chopped 1 can (6 oz.) tomato paste ¼ tsp. ground fennel ¼ tsp. sea salt 1 package (8 oz.) bucatini pasta, cooked according to package directions

    Pepperoni Pizza Puffs 3/4 cup flour 3/4 teaspoon baking powder 1 tablespoon Italian seasoning pinch of salt pinch of red pepper flakes 3/4 cup whole milk 1 egg, lightly beaten 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 tbsp. finely diced onion 1 cup cubed pepperoni 1/2 cup store-bought pizza sauce

    Boston Cream Poke Cake 1 box yellow cake mix 2 (3.4 oz) boxes French vanilla pudding 4 cups milk 1 tub chocolate fudge frosting

    Italian Breakfast Strat ½ Cup sun-dried tomatoes ¾ Pound sweet Italian sausage, casings removed 1 Green and red bell pepper, cored, seeded and diced 1 Italian bread loaf (14 ounces), cut into 1-inch cubes 8 Large eggs 1 Cup milk 1/3 Cup packed basil leaves, chopped 2 Cups shredded mozzarella

    Smokin' Egg Salad Sandwiches 2 Tbsp. chopped fresh cilantro (optional) 1/4 Cup of Hellmann's Real Mayonnaise 1 Rib celery, finely chopped 1 Tbsp. finely chopped red onion 1 Tbsp. lime juice 1/4 Tsp. grated lime peel 1/8 Tsp. salt 1/4 tsp. Ground chipotle chili pepper 8 Hard-cooked eggs, chopped 8 Slices hearty whole grain bread 4 Lettuce leaves Click here for the full recipe:

    Bacon, Egg & Cheese Baked Potato Boat 2 baking potatoes, fully baked and cooled 2 strips cooked bacon, crumbled Shredded cheddar 2 large eggs Green onion, thinly sliced Salt and pepper to taste Click for the recipe:

    Shrimp, Roasted Corn & Tomato Pasta 1 lb bow tie pasta Olive oil 2 cloves garlic, finely chopped 1 pint cherry tomatoes 3 ears fresh corn 2 tbsp. butter 1/4 cup fresh basil, torn into pieces 1 lb shrimp (med to large), shells removed 1/2 cup shredded mozzarella Salt and pepper

    Grilled Bananas 2 ripe bananas, peeled 2Tbsp sugar ½ Tsp cinnamon 2 Tbsp walnuts finely minced

    Slow Cooker Shredded Beef Brisket Sliders Slow Cooker Shredded Beef Brisket Sliders 1 flat cut beef brisket (3-4 lb) 1 1/2 teaspoon chili powder 1 tsp ancho chili pepper Salt Olive oil 1 12 ounce can coke 1 14 ounce can fire roasted diced tomato Swiss cheese Chipotle flavored mayo Rolls

    Seafood Italiano 1 tablespoon olive oil 1 large onion, chopped 1 green pepper, chopped 1/2 pound okra, 12 inch slices 2 garlic cloves, finely chopped 1/2 cup white wine Juice from 1 lemon 3 cups good quality tomato sauce 1/4 teaspoon red pepper flakes 1 lb large shrimp, peeled and deveined 1/2 pound bay scallops, rinsed 1 tilapia filet, cut into bite sized squares 1/2 cup basil leaves 1/4 cup chopped parsley 12 ounces Angel hair pasta (Vermicelli), cooked and drained

    Homemade Mac and Cheese Bites ½ pound elbow macaroni 2 Tablespoons butter 2 Tablespoons flour 1½ cups milk 2 cups shredded sharp cheddar cheese 2 ounces cream cheese ½ teaspoon salt ¼ teaspoon pepper 1 egg beaten

    Q99 S Feeding, Feeding Dave, Dave Thursday

    Chocolate Peanut Butter Pudding 1/3 Cup granulated sugar 2 Tablespoons cornstarch 2 Tablespoons Dutch process cocoa 1 ½ Cup 1% low-fat milk ½ Cup light cream 2 Ounces milk chocolate, finely chopped ¼ Cup creamy peanut butter 1 Tablespoon chopped unsalted, dry-roasted peanuts

    Summer Salad with Avocado, Corn and Grilled Herb Shrimp 1 pound large shrimp, peeled and deveined (I like to leave the tails on) 4-6 metal or bamboo skewers 2 ears corn, husked 1 tablespoon olive oil Click for the full recipe:

    1 lb Sweet Italian sausage 1 Red bell pepper 1 Green bell pepper ½ Cup Colavita Balsamic Vinegar 1 Large sweet onion, like a Vidalia 3 Tbsp Extra virgin olive oil Salt Freshly Ground pepper Hot dog buns or multigrain rolls Click for the full recipe:

    North Carolina Piedmont Slaw 1 Medium cabbage head, cored & chopped (5-6 cups) 1 Cup ketchup 3 Tbsp sugar 1 Tbsp apple cider vinegar ½ Tsp kosher salt ½ Tsp black pepper, freshly ground Generous dash hot sauce (Texas Pete Hot Sauce or Tabasco) Click for the full recipe:

    Hellmann's Best Ever Juicy BurgersHellmann's Best Ever Juicy Burgers 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise 1/2 cup plain dry bread crumbs 1 envelope Lipton® Recipe Secrets® Onion Soup Mix 2 lbs. ground beef [or ground turkey] 8 hamburger buns Combine Mayonnaise, bread crumbs and Soup Mix in bowl. Mix mayonnaise mixture into ground beef; shape into 8 patties. Grill or broil until done. Serve burgers on buns. Click here for the recipe:

    Watermelon Pie 1 small package watermelon gelatin 1/4 cup boiling water 1 12-ounce frozen whipped topping, thawed 2 cups cubed, seeded watermelon 1 graham cracker pie crust Dissolve jello in boiling water and cool to room temperature. Whisk in whipped cream and fold in watermelon. Pour into pie shell. Fridge for 2 hours (some like it frozen).

    Bacon & Rice Jalapeno Poppers 10 jalapeno peppers 6 slices bacon, cooked until crispy 8 ounces cream cheese 1/2 cup shredded cheddar cheese 1/2 cup brown rice, cooked/prepared 1/4 cup fresh cilantro, coarsely chopped 1/2 teaspoon ground cumin Click for the full recipe:

    Mississippi Pot Roast 4 lbs chuck roast 1 (1 ounce) envelope ranch dressing mix 1 (1 1/4 ounce) envelope au jus mix 1/2 cup butter 4 -5 pepperoncini peppers fresh ground pepper, to taste Click here for the recipe:

    Orange Chicken & Vegetable Stir Fry 1½ Tbsp cooking Oil (I used extra light olive oil) 1 small onion, sliced 1 lb to 1¼ lb chicken breast, trimmed and cut into 1" pieces Broccoli florets (from 1 head of broccoli) 1 bunch asparagus spears, bases trimmed and cut into 1" pieces 1 large carrot, sliced into matchsticks Click Here for the full recipe:

    Key Lime Cake 1 (18 1/2 ounce) boxes lemon cake mix 1 (1/3 ounce) package lime Jell-O gelatin 1 1/2 cups vegetable oil or 1 1/2 cups canola oil 5 eggs1/2 cup orange juice Glaze: 4 tablespoons confectioners' sugar 1/2 cup lime juice Icing: 1 (16 ounce) boxes confectioners' sugar 1/2 cup butter, softened 8 ounces cream cheese 1 tablespoon vanilla Click Here for the complete recipe:

    Slow Cooker Spanish Potato Omelet 1 pound Russet potatoes (peeled and cut into ¾ inch pieces 2 Tablespoons olive oil ½ Cup chopped onion (1 Medium) ½ Cup chopped green pepper ½ Cup cooked ham-diced ¾ Teaspoon salt ¼ Teaspoon ground black pepper 1 Tablespoon Oregano 12 Eggs, lightly beaten Click here for the full recipe:

    Pretzel Coated Honey Mustard Chicken Tenders Pretzel Coated Honey Mustard Chicken Tenders 1 lbs Boneless Skinless Chicken Breast Tenderloins (I used Perdue) 1 1/3 cups Honey Mustard Pretzels (I used Snyder's of Hanover Pretzel Pieces) 1/2 cup Lite Honey Mustard Dressing (I used Newman's Own) On the cutting board, lay out chicken tenders and lightly season with salt and pepper. Click Here for the complete recipe: