A few weeks ago we invited you to send in your favorite recipes to help us create a digital cookbook. When we return from the Christmas break we'll pick a random submission to win $100! Here's what we've got so far. When we have enough submissions we'll break them down into easily-accessible chapters.


Hot Buttered Rums

1 quart of vanilla ice cream
1 pound of butter
1 pound of brown sugar

Mix together and put in freezer, In a cup
add rum, 1 huge TBL spoon of mixture and a cinnamon stick. Put in microwave untill hot and stir.


Chocolate-Covered Peanut Butter Cookies


40 Ritz crackers
1/2 cup creamy peanut butter
8 ounces white almond bark


1-Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
2-Melt the almond bark according to package directions.
3-Dip each cookie in the melted chocolate, covering it entirely.
4-Place on wax paper.
5-Put in the refrigerator to cool and set.
6-Store in air-tight container for up to one week.


Vegetable Side Dish

greek seasoning saute/ still a little crunch to it and then sprinkle with Parmesan cheese
can serve with rice or noodles to make a main dish
by Shelly Hopwood


Green Beans

There's so much to do on Thanksgiving day... so this green bean recipe if fast and easy!
Saute onion, garlic and bacon with a little olive oil. Then add green beans with water..Season as desired. After beans are to your liking..drain and then add cream cheese..melt..serve..Yummy!!
by Cindy Wright


Thanksgiving Turkey Recipe





1 G Chicken broth
1 T dried thyme
1 C Sea salt
1 Gallon Ice water
1 T dried/crushed rosemary
1 T dried sage
1 T dried savory

1. In a large stock pot, combine broth, salt, rosemary, sage and thyme. Bring to a boil, stirring frequently until salt is dissolved. Remove from heat and let cool to room temperature.
2. When mixture is cool, pour into 5 gallon bucket. Stir in ice water.
3. Wash and dry turkey. Remove innards. Place the turkey, breast down, into the brine mixture. Make sure cavity gets filled. Place bucket in fridge over night.
4. Remove turkey carefully draining off excess brine and pat dry. Discard excess brine.


1 Turkey (18-20 lbs) 4 Carrots, peeled/chopped
½ C Unsalted butter, melted 4 Stalks celery, chopped
3 C Chicken Stock
2 Springs fresh thyme
2 L Onions, peeled/quartered 1 Bay Leaf
1 C dry white wine
1 T Paprika

1. Preheat oven to 325 degrees F. Place rack in lowest position of oven.
2. Brush turkey with ½ the melted butter. Sprinkle paprika over breast and legs of turkey. Stuff turkey with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme, and the bay leaf. Scatter remaining vegetables and thyme around the bottom of roasting pan, and cover with wine and 1 cup chicken stock.
3. Position aluminum foil tent over the turkey. Baste turkey every half hour, keeping an eye on amount of liquid in bottom of pan.
4. Pull foil off of turkey after 2 ½ hours. Roast until a meat thermometer inserted in the meaty part of the thigh read 180 degrees F, about 4-4.5 hours total.
by Haley Grabner


And check out these great recipes from some of our DJs!