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                          FEATURED RECIPES MAY 2018


Tender Italian Baked Chicken

3/4 c mayonnaise

3/4 c Italian seasoned bread crumbs

1/2 c grated Parmesan cheese

4 skinless, boneless chicken breast halves

3/4 tsp garlic powder

Preheat oven to 425 degrees. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Blue Ribbon Chicken (Cordon Bleu)

6 skinless, boneless chicken breast halves

6 Tbs butter

6 slices Swiss cheese

1/2 c dry white wine

6 slices ham

1 tsp chicken bouillon granules

3 Tbs all-purpose flour

1 Tbs cornstarch

1 tsp paprika

1 c heavy whipping cream

Pound chicken breasts to one-half inch thick or so. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Mom's Jiffy Cinnamon Rolls


2 Tbs butter, softened   

3 c all-purpose flour

1/2 c white sugar     

1/2 box (15.25 oz) yellow cake mix

1 Tbs ground cinnamon

2 pkgs (.25 oz) quick-rise yeast      

Vanilla Icing:

1 tsp salt     

1 c powdered sugar

2 c warm water (110-115 degrees)                 

1/2 tsp vanilla

1 c all-purpose flour

1-2 Tbs milk

ROLLS: Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough. Turn dough out onto a floured work surface and knead until smooth, 6-8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal. Preheat oven to 350 degrees. Grease a baking sheet. Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes. Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15-18 minutes. Drizzle with vanilla icing if desired.

Mom's Texas Pudding Delight

1 c all-purpose flour

1 c frozen whipped topping, thawed

1/2 c finely chopped pecans

2 pkg (3.5 oz) instant coconut cream pudding mix

1/2 c butter or margarine, melted

2 c milk

1 pkg (8 oz) cream cheese, room temperature

3 c frozen whipped topping, thawed

1 c confectioners' sugar

1/2 c chopped pecans

Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop by spoonful onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer. In a medium bowl, mix together the pudding mixes and milk (Note: half as much as stated on package.). Spread over the cream cheese layer. Chill until set. Spread remaining whipped topping over the top and garnish with chopped pecans.

Sweet Island Meatballs

2 c instant brown rice, uncooked

1 egg, lightly beaten

1 can (20 oz) crushed pineapple, divided

1 tsp ground ginger

1 pkg (20 oz) ground turkey or chicken

1/2 tsp ground nutmeg

3/4 c green onions, thinly sliced, divided

2 Tbs orange marmalade

1/2 c teriyaki sauce, divided

Preheat oven to 350 degrees. Prepare rice according to package directions. Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce. Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well. Scoop mixture and gently roll into desired meatball size (about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25-30 minutes or until meatballs are done. While meatballs are baking, combine remaining pineapple and juice, remaining teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3-4 minutes. Stir in remaining green onions. Top cooked meatballs with sauce.

Hawaiian Cheesecake

2 pkg (8 oz) cream cheese, softened

2 tsp vanilla extract

1 can (14 oz) sweetened condensed milk

1 pinch salt

1 c granular no-calorie sweetener

1 (9 in) prepared graham cracker crust

1 c finely chopped coconut

1 container (8 oz) frozen whipped topping, thawed

1/4 c milk

1 can (15 oz) crushed pineapple, drained

1/4 c crushed pecans

3 Tbs finely flaked coconut, or to taste

2 eggs

1 Tbs crushed pecans, or to taste

Preheat oven to 350 degrees. Beat cream cheese, sweetened condensed milk, sweetener, chopped coconut, milk, crushed pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust. Bake in preheated oven until filling is set and browned slightly around the edges, 35-40 minutes. Refrigerate cheesecake 8 hours to overnight. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle flaked coconut and pecans over the whipped topping.

Classic 7-Layer Taco Dip

1 pkg (1 oz) taco seasoning mix

1 green bell pepper, chopped

1 can (16 oz) refried beans

1 bunch green onions, chopped

1 pkg (8 oz) cream cheese, softened

1 small head iceberg lettuce, shredded

1 container (16 oz) sour cream

1 can (6 oz) sliced black olives, drained

1 jar (16 oz) salsa

2 c shredded Cheddar cheese

1 large tomato, chopped

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.