Tuesday, November 29, 2011
I've been featuring a 'Weekend Recipe' right here every Friday from your favorite Country Stars. If you have a yummy recipe you would like to share with fellow WFLS listeners and WFLS Nights blog readers please e-mail me your recipe at Bmiller@wfls.com. Please include your name and a picture of the food. Who knows you might be chosen as the next 'Weekend Recipe'!!! :)
Faith Hill has several different perfumes in stores.
Keith Urban just came out with his 'Phoenix' scent a few months ago.
Shania Twain has A LOT of different perfumes.
Tim McGraw has a few different colognes.
And................Taylor Swift just came out with her 'Wonderstruck' a few months ago.
Monday, November 28, 2011
Friday, November 25, 2011
2-3 tablespoons of olive oil
1 package of firm tofu, very dry
1/3 cup of grated parmesan cheese
1 cup of raw broccoli
1 small bunch of fresh asparagus heads
1 cup of fresh baby spinach
1/2 cup of white onions, finely chopped
1 clove of garlic, minced
1-2 tablespoons of agave syrup
1 teaspoon of fresh basil, chopped
1 teaspoon of fresh parsley, chopped
1/2 cup of yellow cheddar cheese, grated
Salt and pepper, to taste
Preparing Shania's Tofu Scramble:
Takes about 5 minutes to cook.
First, put two medium size pans on high heat. In one pan, add olive oil and bring it to a simmer. Crumble up the tofu with your hands and then add it to the olive oil. Make sure the tofu is as dry as possible because it will cook easier.
Add the broccoli and asparagus heads to the second pan and cover the vegetables with a little bit of water, about 1/4 of a cup. Add the agave syrup and a pinch of salt. Place a lid over the vegetables and allow them to steam for a few minutes.
Returning to the tofu pan, stir the tofu constantly until it starts to brown and add pepper. When it starts to stick to the sides of the pan, add the parmesan cheese and mix.
In the vegetable pan, after broccoli and asparagus have had a chance to cook, add the raw parsley, basil and spinach. Stir together, let it sit for about 30 seconds with the lid on and then drain the water from the vegetables. Return the pan to the stove.
Add the tofu and parmesan cheese mixture to the vegetables and stir until well blended. Add the cheddar cheese, stir until melted, and enjoy!
Thursday, November 24, 2011
Wednesday, November 23, 2011
Tuesday, November 22, 2011
Country stars share what they are Thankful for.............................
- "There's always something to be thankful for. My son is a teacher in Sacramento, and he and his wife have a baby due. It's a boy. So, I'm gonna be a granddad." — Ronnie Dunn
- "It's spicy corn casserole. It's got cream cheese, butter, flour, jalapeños and pico. It's probably two thousand calories for one helping, but Thanksgiving would be totally weird without it." — Sunny Sweeney
- "The main thing I’m thankful for is my family, there's no doubt about that." — Darius Rucker
- "You've got to have a big turkey. Thanksgiving is not possible without it. To me, you can't cook a turkey wrong. I've cooked turkey every way you could." — Dierks Bentley
- "I'm thankful for my family, my son, my wife and great health. I'm very thankful for the success we've had lately. I'm thankful for Chief, I'm thankful for the fans." — Eric Church
- "We travel so much, and we always try to make sure we take off the Thanksgiving holiday so we can be home with family." — Lady Antebellum's Charles Kelley
- "My favorite Thanksgiving food would have to be my grandmother's sweet potato casserole. There's just something she puts in it — probably all the love — that makes it better than anything I've ever tasted." — Lady A's Hillary Scott
- "I'm thankful for my husband, friends, family, job, home and my kitty Harley". -WFLS DJ Bonnie Miller
What are you Thankful for???
Monday, November 21, 2011
"Waffle House. I'm up late. On a Sunday. I'm hungry. Anyone else hungry? I'm buying. Now. On my way."
Then later posted.....
"Friends showing up . . . Plus Elenor our waitress is throwing the peace sign," and "Waffle House is where all the chicks hang out."
Here are some pics that Jake posted on his twitter. :)
Looks like everyone had a fun time.
Other Country winners:
Favorite Country Male: Blake Shelton
Favorite Duo or group: Lady Antebellum
See the complete list of winners here.
Friday, November 18, 2011
Your high school football scores for tonight, 11/18.......
North Stafford over George Washington-Danville- 41 to 7
Brooke Point beat Broad Run 47 to 27
Courtland over Warhill 20 to 10
James Monroe defeated Lafayette 56 to 21
Powhatan stomped Louisa 35 to 0
Manassas Park over Washington & Lee 35 to 34
Sat. 11/19 Game:
Grafton over Chancellor 20 to 16
1 6 oz package lime-flavored gelatin
2 heaping cups vanilla ice cream
1 16 oz can crushed pineapple, drained
Mix lime-flavored gelatin according to package instructions using 1 cup boiling water and 1 cup cold water. Add ice cream and pineapple, stirring until ice cream is dissolved. Pour in large mold or 9" x 13" dish. Refrigerate until completely set.
16 oz sour cream
1 cup mayonnaise
2 cups chopped walnuts
Mix sour cream, mayonnaise, and walnuts. Spread on lime mixture and return to refrigerator.
1 6 oz package raspberry-flavored gelatin
1 16 oz package frozen strawberries, sliced and thawed
2-1/2 cups miniature marshmallows
Mix raspberry-flavored gelatin according to package directions using 1-1/2 cups boiling water and 1-1/2 cups cold water. Stir in strawberries and marshmallows. Allow to cool completely before adding to salad. Then gently pour over sour cream layer. Refrigerate until serving time, at least overnight.
Cut into squares or unmold and serve on lettuce.
Wednesday, November 16, 2011
Tuesday, November 15, 2011
Monday, November 14, 2011
Friday, November 11, 2011
High school football scores for you...
Franklin County over Colonial Forge 21 to 7
Brooke Point beat Mountain View 42 to 35
G.W. Danville over Massaponax 42 to 26
Chancellor crushed King George 31 to 0
Louisa over Sherando 26 to 25 (OT)
Central Lunenberg over Colonial Beach 63 to 24
Washington & Lee defeated Randolph-Henry 34 to 14
North Cross over FXBG Christian 46 to 13
Yields: 4 dozen
Oven Temp: 325
- 3 (10-ounce) bricks of sharp Cheddar cheese, room temperature
- 1 cup(s) butter, softened
- 4 cup(s) sifted all-purpose flour
- 2 teaspoon(s) salt
- 1/8 teaspoon(s) black pepper
- 1/8 teaspoon(s) cayenne pepper
- 1 dash(es) garlic powder
- Preheat oven to 325 degrees F.
- Put softened cheese and butter in bowl of a heavy-duty electric mixer. Using heaviest mixer attachment, beat cheese and butter until mixture has consistency of whipped cream, about 30 minutes.
- On a sheet of waxed paper, sift 3 cups of the flour with the salt, black pepper, cayenne pepper, and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed though a cookie press; you may not need to add all the flour.
- Lightly spray a cookie sheet with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips. Bake for 20 minutes. The cheese straws should be golden brown and crisp.
- With a sharp knife, cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack.
- When they are completely cool, store in a tightly covered container.
This recipe is from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood.