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_dubord-blog-header The Bord & The Beautiful

  • Here's Some Good "Gut Munch" For Deer Camp. "Potato Topped Mini Meatloaves".

    Posted by Mike DuBord

    Potato Topped Mini Meatloaves

    What You Need

    1 lb. ground beef
    1 pkg.  (6 oz.) STOVE TOP Stuffing Mix
    1 cup water
    2 Tbsp.  A.1. Original Steak Sauce
    6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
    3 cloves  garlic, minced
    3 cups hot mashed potatoes
    1/4 cup  chopped fresh parsley
    1 jar (12 oz.) beef gravy, warmed

    Make It

    HEAT oven to 375ºF.

    MIX meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.

    BAKE 20 to 25 min. or until done (160°F).

    ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.

  • Add This To The List Of Thanksgiving Pumpkin Desserts. Vermont Maple-Pumpkin Pie

    Posted by Mike DuBord

    What You Need

    35 NILLA Wafers, finely crushed (about 1-1/4 cups)
    1/4 cup  butter, melted
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    3/4 cup  sugar, divided
    3 eggs, divided
    1-1/4 cups  canned pumpkin
    1 cup canned evaporated milk
    1-1/2 tsp.  pumpkin pie spice
    3/4 cup thawed COOL WHIP Whipped Topping
    3 Tbsp.  chopped PLANTERS Walnuts
    1/4 cup maple syrup

    Make It

    HEAT oven to 350°F.

    MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate.

    BEAT cream cheese, 1/4 cup sugar and 1 egg with mixer until well blended. Spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; carefully pour over cream cheese mixture. (Note: Crust will be full.)

    BAKE 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.

  • Another Non-Traditional Pumpkin Dessert For Thanksgiving. Bourbon Pumpkin Tart With Walnut Streusel

    Posted by Mike DuBord

     

    Ingredients

    • 2 cups all-purpose flour
    • 1/3 cup sugar
    • 1 teaspoon grated orange peel
    • 1/2 teaspoon salt
    • 2/3 cup cold butter, cubed
    • 1 egg, lightly beaten
    • 1/4 cup heavy whipping cream

    • FILLING:
    • 1 can (15 ounces) solid-pack pumpkin
    • 3 eggs
    • 1/2 cup sugar
    • 1/2 cup heavy whipping cream
    • 1/4 cup packed brown sugar
    • 1/4 cup bourbon
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cloves

    • TOPPING:
    • 3/4 cup all-purpose flour
    • 1/3 cup sugar
    • 1/3 cup packed brown sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup cold butter, cubed
    • 3/4 cup coarsely chopped walnuts, toasted
    • 1/4 cup chopped crystallized ginger

    Directions

    • In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.
    • On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
    • In a large bowl, combine the filling ingredients. Pour into crust. For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
    • Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 14 servings
  • Pumpkin-Spiced Whoopie Pies With Ginger Cream. Doesn't Sound Very "Manly" But Boy Are They Good!

    Posted by Mike DuBord

    Looking For A Good Sugar Buzz? Well...HERE YA GO.

    PUMPKIN SPICED WHOOPIE PIES WITH GINGER CREAM

    What You Need

    1 pkg. (2-layer size) yellow cake mix
    1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    2 tsp. pumpkin pie spice
    1 cup  canned pumpkin
    1/3 cup oil
    1/3 cup  water
    3 eggs
    1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    1/3 cup  finely chopped crystallized ginger
    1/4 tsp. ground cinnamon
    1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
    1/2 cup Halloween sprinkles

    Make It

    HEAT oven to 350ºF.

    BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.

    BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

    BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated

  • Thanksgiving Wouldn't Be Complete Without A Delicious Green Bean Casserole

    Posted by Mike DuBord

     

    Ingredients

    • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
    • 1 cup milk
    • 2 teaspoons soy sauce
    • 1/8 teaspoon pepper
    • 2 packages (16 ounces each) frozen whole or cut green beans, cooked and drained
    • 1 can (6 ounces) french-fried onions, divided

    Directions

    • In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13-in. x 9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top.
    • Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5 minutes longer or until the onions are brown and crispy. Yield: 10 servings.


     

    Nutrition Facts: 1 serving (1 cup) equals 163 calories, 11 g fat (3 g saturated fat), 5 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein

  • What Did You Think Of Faith's Performance Last Night?

    Posted by Mike DuBord

    http://www.youtube.com/watch?v=j_pr2lnwvwg&feature=player_embedded

    Click on the link above to watch Faith Hill's supposed come back on The CMA'S last night. I'm not gonna lie to you, I didn't like it. A cover song for your big comeback? She looked nervous and was off key. The weird dancing that didn't really match the beat of the song. Don't get me wrong, I like Faith but the whole thing just looked...well...AWKWARD! Tell me what YOU think.

  • Carmel Pecan Cheescake Pie. Quite Possibly The Best Dessert On The Planet!

    Posted by Mike DuBord

    I Served This Up Last Thanksgiving And It Was A Hit With Everyone! Plus, It Was Pretty Easy To Make.

    Carmel Cheescake Pecan Pie

     

    Ingredients

    • 1 sheet refrigerated pie pastry
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup sugar
    • 4 eggs
    • 1 teaspoon Spice Islands® pure vanilla extract
    • 1-1/4 cups chopped pecans
    • 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
    • Additional fat-free caramel ice cream topping, optional

    Directions

    • Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
    • In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
    • Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. Yield: 6-8 servings.

      Editor’s Note: This recipe was tested with Smucker’s ice cream topping
  • Thanksgiving Menu Continues With "Sausage Bread Stuffing".

    Posted by Mike DuBord

    Sausage Bread Stuffing

    I like this recipe but I don't like using boxed stuffing cubes. I'll let a loaf of sliced bread sit out on the cupboard overnight & get hard, just like Mom did. Her stuffing was AMAZING!

     

    Ingredients

    • 4 cups seasoned stuffing cubes
    • 1 cup corn bread stuffing mix
    • 1/2 pound bulk Italian sausage
    • 1 large onion, chopped
    • 1 large tart apple, peeled and chopped
    • 1-1/3 cups sliced fresh shiitake mushrooms
    • 1-1/4 cups sliced fresh mushrooms
    • 1 celery rib, chopped
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 3 tablespoons butter
    • 1 can (14-1/2 ounces) chicken broth
    • 1 cup pecan halves
    • 1/2 cup minced fresh parsley
    • 1 tablespoon fresh sage or 1 teaspoon dried sage leaves

    Directions

    • In a large bowl, combine stuffing cubes and stuffing mix; set aside. In a large skillet, cook the sausage, onion, apple, mushrooms, celery, salt and pepper in butter over medium heat until sausage is no longer pink. Add to stuffing mixture. Stir in the broth, pecans, parsley and sage; toss to coat.
    • Transfer to a greased 3-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: about 12 cups
  • Prepare This Dessert For Your Thanksgiving Meal And Your Guests Won'T Want To Leave!...Wait

    Posted by Mike DuBord

    TURTLE PUMPKIN PIE

    What You Need

    1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
    1   HONEY MAID Graham Pie Crust (6 oz.)
    1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
    2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
    1 cup cold milk
    1 cup  canned pumpkin
    1 tsp. ground cinnamon
    1/2 tsp.  ground nutmeg
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

    Make It

     

    POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

    BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

    REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

     

     
  • Thanksgiving...My Favorite Meal Of The Year!

    Posted by Mike DuBord

     

    For The Next Several "Blogs", I'll Focus On Thanksgiving Dinner. Not Just The Bird but Dressing, Desserts, etc...

    How to Roast a Turkey

    Step-by-step instructions

     

    How to Cook a Turkey
     

    1. Remove giblets that are usually stored in a packet in the neck area of the bird. Use for preparing broth if desired. Remove and discard any large pockets of fat that may be present in the neck area.

    2. For whole poultry, drain juices and blot cavity dry with paper towels. Currently, the USDA does not advise washing poultry before cooking. If you do, wash the sink with hot, soapy water or sanitize with a mild bleach solution of 1 teaspoon chlorine bleach to 1 quart of water. This will help prevent cross-contamination to other foods that are washed in the sink.

    3. Rub the inside of cavity and neck area with salt.

    4. Place breast side up on a rack in a shallow roasting pan.

    5. Brush the skin with oil or melted butter.

    6. Insert an oven-safe meat thermometer into the thigh area of large birds, not touching bone. (Or for large or small birds, use an instant read thermometer before you return it to the oven.)

    7. Roast, uncovered, without liquid according to the temperature and time given in the chart below or recipe. The roasting times provided in the chart below are for defrosted poultry that is refrigerator cold.

    8. If poultry browns too quickly, tent with foil.

    9. Because roasts will continue to cook after being removed from the oven, remove them when the internal temperature is 5-10 degrees below desired doneness.

    10. Cover with foil and let stand for 10-20 minutes before removing any stuffing and carving.

    Type of Poultry (Unstuffed) Weight Cooking Time (Minutes Per Pound) Oven Temp. Doneness
    Turkey, Whole 8 to 12 lbs. 15 to 20 325 180
      12 to 14 lbs. 15 to 17 325 180
      14 to 18 lbs. 14 to 16 325 180
      18 to 20 lbs. 13 to 14 325 180
      20 to 24 lbs. 12 to 13-1/2 325 180
    Turkey Breast, Whole 4 to 6 lbs. 22 to 30 325 170
    Turkey Breast, Half 1-3/4 to 3-1/2 lbs. 35 to 40 325 170
    Turkey Breast, Roast 1-1/4 to 1-3/4 lbs. 45 to 60 325 170

     

    * For stuffed birds, add 15 to 45 minutes to the roasting time.