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Peanut Butter Chocolate Dream Bars

Peanut Butter Chocolate Dream Bars by Greta White 1 (18.25) package plain yellow cake mix

1/2 cup butter, melted

1 cup creamy peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips 1 (14 ounce) can sweetened condensed milk 2 Tablespoons butter 2 teaspoons vanilla 1 cup coconut ( sister did not like the texture of it in there) Directions: 1) Preheat oven to 325 degrees. 2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.

3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut. 4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly. 5) Bake for 20-25 minutes. Cool completely before cutting into bars.

Recipe for Steak Nachos

Recipe for Steak NachosNow, I just used left over steak that I grilled the night before, you can also use the ground beef recipe I have for the Ground Beef Tacos (super good).Bag of Tortilla ChipsCan of Refried BeansShredded Cheese1 tbsp Oil or lardLeft over (cooked) steak or ground beefSalsa (Store bought or use the recipe I have on this site)JalapenosSour Cream (if wanted)Get tortilla chips (I buy the store made ones from Fiesta) the thicker the chip the better, put them on a plate that can be placed in the oven.Put a tbsp of oil or lard into a pan...let the oil heat up.  Put a can of Rosarita beans into the pan and let heat up.  Pour hot beans over chips, then put as much cheese as you like.  I use the block of Longhorn Cheese (also bought at Fiesta) and shred it myself!  Huge difference in taste!  Cut up steak or meat and place on top of cheese.  Put into oven for about 7 minutes (or until cheese melts).  After you pull it out of the oven, place salsa of your choice right on top (I have a recipe for homemade salsa on Made with Love- its super easy) and add jalapenos or sour cream or whatever else you like.  Be careful with the hot plate or you can transfer to a new plate.  This is really easy and super good!Steak nachos

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries




Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (with a vegan option)

Makes approximately 9 puffs, depending on size of squares and how thin dough is rolled

1 large sheet puffed pastry, thawed (I used Trader Joe’s brand, look in your grocer’s freezer case)

1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)

1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)

1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square. I used a combination of Trader Joe’s Salsa Verde and Trader Joe’s Mango Red Pepper Chutney)

salt and pepper, sprinkled to taste

1 egg, beaten

Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.

Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible.  With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares.  From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.

On half the squares (9 squares for me), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper.  Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.

In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.

Remove from the oven and serve.  Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving.  Or, store extras in an airtight container on the countertop for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.

To keep this vegan, use vegan cream cheese such as Tofutti and there are many recipes on the internet for ‘vegan puffed pastry’ that you can make at home.  Omit the eggwash and if desired, lightly wash with almond milk or soy milk.

Reese’s Peanut Butter Bars

Reese’s Peanut Butter Bars (from Let’s Dish)

Ingredients 1 cup butter melted 2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.) 2 cups confectioners’ sugar 1 cup + 4 tablespoons peanut butter 1 1/2 cups semisweet chocolate chips

Directions In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Cookies ‘N Cream Oreo Fudge Brownies

Erica bakes her decadent OREO FUDGE BROWNIES! Get the full recipe @! Catch more Dish n' Dash with Erica Rico, every Tue & Thurs during Rachael @ 9:00a on Ch 57 The KUBE/ch 53 on comcast

Cookies ‘N Cream Oreo Fudge Brownies


  • 1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
  • 1 heaping half cup (6 oz) Cookies & Cream ice cream
  • 1/4 Cup hot fudge topping (chilled or room temp)

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.


Thin Mint Truffles

Check out Erica's amazing Thin Mint Truffles, featuring KUBE Sports Director, TODD FREED!

Watch Dish N' Dash every Tue & Thurs during Rachael Ray @ 9am! Only on Ch57 THE KUBE/Ch53 on COMCAST

Thin Mint Truffles     makes 24

  • 1 9oz box Girl Scout Thin Mints {Or Keebler's Grasshopper Cookies!}
  • 4 oz fat free cream cheese, slightly softened
  • One container of microwavable white chocolate (add a few drops of green food coloring)

In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.Once the truffles have been in the fridge for a while, melt the chocolate, dip and sprinkle on little bits of cookie for decoration

Candied Rose Dessert

I simplified this recipe.....big time!  Here's what you do!

Get a casserole dish, make a box of Devils food cake, just like it says on the box.  Remember to not fill the casserole dish, just a quarter to 1/3 of it should be cake.  Cook until knife test comes out clean.  About 20-25 minutes.  Allow to cool.  


Make a box of Chocolate pudding, pour over the cake once its cooled down


Get a tub of Cool Whip, spread that over the pudding.   Then make the rose petals (you can also make these ahead of time!)



   10 rose petals

   2 egg whites

   1/2 cup granulated sugar

   Whipped cream, for serving



Candied rose petals:


Heat your oven to 200 degrees F.


Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.


Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.



so easy and it looks so amazing!  Just break the rose petals up into pieces and place over the top of the cake...or you can even leave them whole.  Yes they are very edible and taste great!!  A crunchy and chewy texture just adds to the already amazing dessert!


Let the love begin!  (:

Chocolate Peanut Butter Pretzel Cookie

Chocolate & Peanut Butter Chip Pretzel Cookies Makes 24 cookies


  • 1 1/2 cups of all purpose flour
  • 1/2 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup broken up pretzel pieces
  • Preztel Salt or Sea Salt


  1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
  3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
  4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Erica’s Recommendations:   This could be the best cookie I ever made!  They didn’t spread very well for me, so I started mushing them down – sooooo good!

Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeño Poppers

Yield: 24 pieces


Note: Don’t be afraid to double this recipe for an extra big crowd.

With pimento cheese as the filling instead of plain cream cheese


  1. Preheat the oven to 375 degrees F.
  2. Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
  3. Cut the raw bacon in thirds using either a knife or culinary scissors.
  4. Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
  5. Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
  6. Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
  7. Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp. Serve warm and enjoy!

Erica’s Recommendations:  I used my metal cooling rack to put the bacon on top of.   This recipe was way easier than I thought and a huge hit!

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