<![CDATA[Christmas Radio LIVE - Big 3 In The Morning]]>Tue, 24 Nov 2015 01:12:22 -0800Weebly<![CDATA[Recipe of The Day - 12.2.14]]>Thu, 04 Dec 2014 13:36:50 GMThttp://christmasradiolive.weebly.com/big-3-in-the-morning/recipe-of-the-day-12214Picture
Bacon Candy:
  1. 1/2 cup packed light brown sugar
  2. 1 1/2 teaspoons chile powder
  3. 20 slices of thick-cut bacon (1 1/2 pounds)
Preheat the oven to 400°.
Line 2 rimmed baking sheets with foil. 
In a small bowl, whisk the brown sugar with the chile powder.
Arrange the bacon strips on the foil and coat the tops with the chile sugar. 
Bake for 20 to 25 minutes, until caramelized and almost crisp. 
Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.

<![CDATA[Recipe of The Day - 12.1.14]]>Thu, 04 Dec 2014 13:33:55 GMThttp://christmasradiolive.weebly.com/big-3-in-the-morning/recipe-of-the-day-12114Picture
Red Velvet Peppermint Cake

(18.25-ounce) package white cake mix $
egg whites $
1 1/3 cups buttermilk
2 tablespoons vegetable oil $
(9-ounce) package yellow cake mix* $
1/2 cup buttermilk
large egg $
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring
1 teaspoon cider vinegar

Beat first 4 ingredients according to cake mix package directions.

Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.

*1 3/4 cups yellow cake mix may be substituted

Peppermint Cream Cheese Frosting:
(8-ounce) package cream cheese, softened $
1 cup butter or margarine, softened $
(2-pound) package powdered sugar
2 teaspoons peppermint extract*
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.

*2 teaspoons vanilla extract may be substituted.

For Quick Peppermint Frosting, stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.

<![CDATA[Recipe of The Day - 11.28]]>Thu, 04 Dec 2014 13:27:26 GMThttp://christmasradiolive.weebly.com/big-3-in-the-morning/recipe-of-the-day-1127Picture
Red Hot Apple Cider

1-2 quarts Apple Cider or Apple Juice
small pack of Red Hots (or no more than 1/4 of a cup)
slow cooker

In your slow cooker, pour the apple cider and a small pack of Red Hots.  Cook on low until the Red Hots melt a little.  It makes your house smell awesome and it’s a delicious drink!