Fun Recipes from our On-Air Personalities

Fun from Beau Gunnbeau





Penguin Pasta Sauce

1/2 lb ground spicy sausage
1 chopped onion
1 green bell pepper
3 diced tomatoes (can use diced can if you want)
3 cloves minced garlic
7 shakes of dried oregano
7 shakes of dried basil
3 shakes Italian seasoning
2 bay leaves
brief pour of olive oil
1 (6oz) can of tomato paste
2 (16 oz) cans of tomato sauce

Brown the beef, sausage, onion, pepper, garlic in a pan with olive oil.  Add spices while browning.  Drain.
Add tomatoes, sauce and paste.  Simmer for at least 2 hours.  Top over your favorite pasta.
Add sauteed mushrooms to top if desired.

Summertime Raspberry Lemonade


1/2 cup sugar
1 cup fresh lemon juice (from about 6 lemons)
2/3 cup raspberries

In a small saucepan, combine the sugar and 1/2 cup water.  Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool.

In a separate mixing bowl, pulverize 1/2 cup of the raspberries and strain the juice.

In a pitcher, combine the syrup with the lemon juice, raspberry juice and 2 1/2 to 3 cups water.  Add the remaining raspberries to the pitcher.  Serve over ice.



Linda Wylde’s Fun Recipes

Bacon & Onion Foil Packet Potatoes

LindaPotatoOnion2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and dice
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Mom’s Pizza Hot Dish​​


12 ounce bag “No Yolk” extra broad noodles
1 package of sliced pepperoni
2 pounds hamburger
4 15-ounce cans of Contadina Pizza Sauce
1 24-ounce jar of Bertolli Marinara (or Tomato and Basil Sauce)
1 pound shredded Mozzarella cheese1 pound shredded Colby (or mild Cheddar) cheese
1 tbsp McCormick’s Classic Pizza Seasoning
1 can Green Giant sliced mushrooms (optional)


1. Brown the hamburger, drain and then set aside.
2. Mix together in a large pan: sauces, seasoning, pepperoni and mushrooms–heat together on LOW heat–watch to make sure it doesn’t burn to the bottom of the pan.
3. Add the hamburger to the pan and simmer for 30 minutes.
4.  Cook the noodles (al dente) then drain and rinse with cold water.
5. In a large roasting pan, layer 1/2 of the noodles on the bottom. On top of that, add 1/2 of the sauce/hamburger mixture. Then layer on 1/2 of the cheeses. Repeat. You can also place slices of pepperoni on top.
6. Cover with aluminum foil and bake for 30 minutes at 350 degrees.
7. No peeking while baking. 🙂
8. ENJOY!! 🙂  (This can be frozen and then re-heated at 350 degrees)

AimeeBalsamic Basil Heirloom Tomatoes from Aimee Bowen





Serves 4

4 cups local small, mixed variety heirloom tomatoes
4 cloves garlic
2 Tbs olive oil
1/2 cup local honey
1/2 cup balsamic vinegar
fresh basil (10 large leaves)
salt and pepper to taste

Bunch and slightly roll basil leaves together. Thinly slice basil into shreds and set aside. Slice tomatoes in half and toss in olive oil. Finely dice garlic cloves and add to tomatoes. Place tomato and garlic mixture in simmer pan and heat at medium heat until tender.

In small sauce pan, whisk balsamic vinegar and honey together and heat on med low until light simmer is achieved.Pour balsamic glaze over tomatoes and add fresh shredded basil. Toss together and serve warm. Add salt and pepper to taste.

*Can also be served chilled and topped with shredded mozzarella cheese. For this version, prepare tomatoes and garlic as noted above, but do not cook. Set this mixture aside. Prepare the balsamic glaze as noted and then cool down for 15 min before drizzling over tomato and garlic mixture. Add shredded basil and mozzarella cheese, toss and chill for 30 min before serving. This dish makes an excellent side for grilled meats and fish​.​


Simple Summer Pico De Gallo from Kim from The Penguin

PenginLogo10-15 roma tomatoes
1/2 lemon
1/4 yellow onion
1/4-1/2 bunch cilantro

Dice tomatoes and place in a bowl.  Squeeze juice of half a lemon over tomatoes.  Add generous salt to taste & stir. Blend cilantro & onion in a food processor & stir in.

Aside from the usual applications, this pico is great on grilled fish & chicken, wonderful in salads, with eggs…the possibilities are endless!  And you can blend some of the juice in with some avocado and have an amazingly easy & delicious guac!  Enjoy!


Jim Whitmeyer’s Chicken DishJim WhitmeyerPhoto


2-3 Boneless skinless chicken breasts
1 pkg of Oscar Meyer Turkey Bacon
2 Cans of Campbell’s Cream of Mushroom soups
1 large sour cream and 1 small sour cream
Place 2-3 boneless skinless chicken breasts in a casserole dish.  Wrap 3 pieces of turkey bacon around each chicken breast and then place 3-4 pieces of bacon on the bottom of the dish.  Mix  mushroom soup and sour cream in a bowl and pour over the chicken.  Bake at 350 degrees for about 1 hour, until hot and bubbly.
To be served with rice below.  Takes the EXACT same amount of time to cook the rice and chicken!
1 cup of Long grain white rice
2 can of Campbell’s Beef Consume
1 stick of Lite Margerine
Mix all 3 ingredients in a dish that can be covered to bake in the oven.  Cover and cook at 350 degrees for about an hour, or until rice has NO liquid in it.  ( it is helpful to stir the rice at least once after the margarine has melted) Rice should be perfectly tender and tasty when done!
Serve the chicken casserole over the rice and enjoy Jim’s Chicken Casserole!  Excellent as leftovers the next day as well!
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