This year for the WBKR St. Jude Radiothon, we enlisted the help of the women you have grown to know and love in our weekly What's Cookin'? segment.  Patty Millay (from U.S. Bank) Merritt Bates Thomas (from the Green River District Health Department), Brooklyn Maple (from KY Legend) and Kelly Bland (from the UK Cooperative Extension office in Daviess County) joined us in the 8am hour to help raise money for St. Jude and share St. Jude and Memphis-inspire recipes that you can try at home.  Check 'em out!

PATTY'S PIGGY TOTS

 

Patty Millay
  • 1 32 ounce bag frozen tater tots
  • 2 cups pulled pork roughly chopped
  • 4 ounces shredded cheddar cheese
  • 4 ounces shredded monterey jack or pepper jack cheese
  • 1/4 cup thinly sliced jalapeños
  • 4 green onions sliced thin
  • 1/4 cup fresh cilantro chopped
  • optional toppings: guacamole salsa, crema, and cotija cheese

From Patty:

Memphis Tennessee is known for two of the best things in the world.  St. Jude's for the finest medical care for those precious children and Memphis Bar-B-Que!

I'm a Tennessee lady that loves smoked pulled pork.  This recipe was made with my favorite Bar-B-Que from Trollingers in my home town of Paris, Tennessee.  It's a dry smoked pork.  You don't want the sauce wetting your tots.

This easily feeds 2 so if you're feeding a crowd, you might want to double this recipe.  I like it best served from a cast iron skillet.  You use whatever's handy at your house.

Directions:
Preheat the oven to 450°F. Spread the tater tops across a large baking sheet and bake for 25 minutes, until golden and slightly crisp.

Remove from the oven and sprinkle half the cheese over the tater tots.
Distribute the pulled pork evenly over the cheese layer and top with remaining cheese.
Scatter jalapeños over the top.
Bake until the cheese melts completely, about 10 minutes.
Remove from the oven and sprinkle with green onions and cilantro.
Add the additional toppings of your choice.
MERRITT'S BROWNIE PUDDING
1 cup all-purpose flour
3/4 cup sugar
3/4 cup chopped pecans or walnuts (may be omitted)
1/2 skim cup milk
1/4 cup cocoa
2 tablespoons butter, melted
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cup hot water
3/4 cup brown sugar
2 tablespoons cocoa
DIRECTIONS:
Combine the first 9 ingredients.  Stir well.  Spread batter evenly in a lightly greased 8 x 8 baking pan.
Combine water, brown sugar, and cocoa.  Stir well.  Pour mixture over batter.  Bake at 350 degrees F for 35 minutes.
To serve, you can top with whipped topping and garnish with shaved chocolate, cocoa, or chocolate sauce from the finished recipe and a cherry.
KENTUCKY LEGEND'S PULLED TURKEY WRAP
Kentucky Legend

1 lb Kentucky Legend Oven Roasted Turkey Breast

1 1/4 cups barbecue sauce

2 tbsp mayonnaise

2 tbsp sour cream

2 tbsp cider vinegar

1 tsp grainy mustard

1 tsp honey

1 clove garlic, minced

1/2 tsp each salt and pepper

4 cups coleslaw mix

1/2 cup sliced pickles

4 large tortillas (10-inch)

DIRECTIONS:

Place turkey in bowl of slow cooker. Pour barbecue sauce over top. Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours or until turkey is very tender.

Remove from slow cooker. Let stand for 10 minutes. Shred turkey with 2 forks and return to cooking liquid in slow cooker. Set slow cooker to Warm.

Meanwhile, whisk together mayonnaise, sour cream, vinegar, mustard, honey, garlic, salt and pepper until blended; toss with coleslaw mix.

Spoon pulled turkey and sauce down along center of each tortilla. Top with coleslaw and pickles.

Fold up bottom of tortilla over filling, then fold in sides and roll up tightly like a burrito.

Tip: For a spicy kick, stir 2 chopped canned chipotle peppers into barbecue sauce before adding to slow cooker.

KELLY'S MAC & CHEESE SURPRISE
UK Cooperative Extension

1 large summer squash, chopped

1 1/2 cups elbow macaroni

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1/2 cup skim milk

1 tablespoon Neufchatel cheese (reduced fat cream cheese)

1/2 cup shredded cheddar cheese, divided

1 teaspoon salt

DIRECTIONS:

In a covered vegetable steamer or saucepan with boiling water, steam squash for 7 minutes or until tender.  Drain and place squash in blender or food processor. Puree until smooth and set aside.

Cook macaroni according to package instructions and drain.

In a large saucepan over medium heat, melt butter.  Add flour and whisk nonstop for one minute. Gradually add milk and stir until bubbly.

Add squash puree to the milk mixture and stir until combined.  Add Neufchatel cheese, 1/4 cup cheddar cheese and salt.  Stir until cheese is melted.

Pour sauce over macaroni and stir until coated. Sprinkle remaining cheddar cheese on top and serve.

We thank the Women of What's Cookin'? for supporting St. Jude and we encourage YOU to do the same.

To become a St. Jude Partner-in-Hope, all you have to do is call 1-800-201-8883.    Or you can text HOPE to 626262.

Become a St. Jude Partner-in-Hope is easy.  This year, the dollar amount to become a Partner has changed slightly too.  It's now just $19 per month for 12 months to support the children and mission of St. Jude Children's Research Hospital.

All Partners-in-Hope will get the "We Won't Stop" t-shirt and free food from Chick-fil-A.

WBKR

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