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by Jeremy posted Oct 31 2014 5:41AM



















Happy Halloween everyone! This recipe wraps up Crocktopber for the year - I hope your kids enjoy it!

Crock Pot Witches Brew

Ingredients:


2 quarts apple juice
2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz)
1/4 teaspoon allspice
1 box (6 ounces) lime jello powder
orange sherbert (to add before serving)

The Directions:

You will need a 5.5 quart or larger slow cooker. If you only have a smaller one in the house, you'll need to cut down the juice quantities.

Pour in the juices, and add the allspice. Stir in the jello powder
Cover and cook on low for about 5 hours, or on high for about 3. Serve with a scoop of orange sherbert, it will cool the beverage down enough for small children to enjoy right away, and creates a fun foamy slimy film perfect for Halloween!


Thanks to crockpot365.blogspot.com for this Halloween treat!




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by Emily Makinzie posted Oct 30 2014 5:42AM
My alarm goes off at 3:41am. That is not a pleasant hour, for those of you wondering. I then peel myself out of the cocoon of my bed and trudge to my bathroom to get ready. (No, I don't just wake up lookin like this.)
I don't know what your getting ready routine consists of, but for as long as I can remember, I've gotten ready to music. A CD, my iTunes, the radio, (Mix 100.3 obvi). I need something to sing along to as I get in the mascara zone.
This week's face bedazzling routine began with Barry White. It was glorious. I thought it might be fun to share the music I've gotten ready to this week, give you a peek inside my bathroom.
Be warned, this is the most random mix of music you will ever find in one blog. But enjoy.
And you look beautiful today.
Filed Under :
People : Barry White
by Jeremy posted Oct 30 2014 5:28AM













Vegetarian Stuffed Peppers Recipe

Ingredients:

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Directions:

Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture.

In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.

Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

Thanks to tasteofhome.com for this meat free delight



Don't forget to register to win a $50 gift card from TONY's MARKET by submitting your favorite recipe HERE>>> ENTER HERE!


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by Emily Makinzie posted Oct 29 2014 5:46AM
Some nincompoop (Dom) suggested that we hash out the Greatest Song EVER. *gulp*
This is quite obviously impossible, but we laugh in the face of a challenge, and started to compile nominees.
Mind you, Rolling Stone, a significant leader in all things rock-and-roll, a medium in which the majority of the greatest moments of music history was captured, who employs over ONE HUNDRED people, attempted this wee greatest-song-ever task a few years ago. But whatevs. The Dom and Jane Show can handle it.
by Jeremy posted Oct 29 2014 5:38AM















Chicken Tortilla Soup in your mouf!

Ingredients:


1 (46 ounce) can chicken broth

1 (15 ounce) can tomato sauce

1 (15 ounce) can diced tomatoes

3 cups cooked chicken, shredded (just boil it before)

2 anaheim chilies, diced

1 jalapeno pepper, diced

1/2 cup diced onion

3-4 large tomatoes, diced

2 garlic cloves, minced

2 tablespoons minced cilantro

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons pepper

1 teaspoon salt

2 teaspoons Tabasco sauce (I use the chipotle flavor)

1/2 teaspoon chipotle pepper (optional)

Garnish:

1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Directions:

Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
Dress with garnishes and give it a squeeze of lime - now stuff your pie hole!


Thanks to food.com for this soupy treat!




Don't forget to register to win a $50 gift card from TONY's MARKET by submitting your favorite recipe HERE>>> ENTER HERE!


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by Bo posted Oct 28 2014 5:53PM

GO ROCKY GO!!!!!

SEASON TIPS OFF AT HOME TOMORROW VS Detroit Pistons

Filed Under :
Topics : Sports
by Jeremy posted Oct 28 2014 5:39AM
Hawaiian Crock Pot Ribs

Ingredients:


3 lb Pork Ribs…oink oink

8 oz can(s) pineapple, crushed in 100% juice, undrained

1/4 c dark brown sugar, firmly packed

1/4 c apple cider vinegar

1/4 c soy sauce, low sodium

1/4 c chili sauce

1 tsp chinese five spice powder

4 clove garlic, minced

1/2 - 1 tsp liquid smoke flavoring

1 tsp sea salt


Directions:

Mix together pineapple, brown sugar, vinegar, soy sauce, chili sauce, 5 spice, garlic, liquid smoke, & sea salt

Place the ribs into the crock pot & pour sauce over the ribs.

Cover & cook on LOW for 8 - 10 hours


Thanks to a listener that turned me on to justapinch.com for this one!




Don't forget to register to win a $50 gift card from TONY's MARKET by submitting your favorite recipe HERE>>> ENTER HERE!



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by Emily Makinzie posted Oct 27 2014 7:50AM
We asked for the little tricks you use to take the best photo ever. Thanks to you, Dom, Jeremy and I now know how to look like a million bucks. Just check out these before and afters... Yeesh...
Filed Under :
Topics : Human Interest
by Jeremy posted Oct 27 2014 5:32AM














Here is one for the kids and for Emily.

Crock-Pot Mac and Cheese!

Ingredients:


2 cups uncooked elbow macaroni
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Thanks to Paula Deen and Food Network for this heart stopper!



Don't forget to register to win a $50 gift card from TONY's MARKET by submitting your favorite recipe HERE>>> ENTER HERE!




Filed Under :
People : Paula Deen
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