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Magic Chef Recipes Stories 1 to 10 of 542  
4/24/2014
Danielle's Cheesy Hamburger Tator Tot Casserole
1 bag of tator tots 2-3 lbs. of hamburger 1 large onion (optional) 2 cans cream of mushroom  2 cups cheddar cheese   Brown hamburger with a large onion. After brown add 2 cans of cream of mushroom. Add to caserole dish and bag of tutor tots and about 2 cups of cheddar cheese. Bake on 375 for about 30 mintues.
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4/16/2014
Lorena's Asparagus-Spinach Pesto Pasta with Blackened Shrimp
1lb. Asparagus spears3 handfuls baby spinach leaves1/2C. Soy Parmesan cheese, plus more for topping1C. Pine nuts (did not use)1/4C. Olive oil, plus 1T. for cooking the shrimpJuice of 1/2 Lemon1lb. Pasta1lb. Raw shrimp, deveined and peeled1t. Garlic powderKosher saltBlack pepper2-3T. Blackening spice   Preheat oven to 400 degrees. Cut the rough ends off of the asparagus spears and then cut the remaining spear into 3 pieces. Place on a baking sheet and drizzle with olive oil then sprinkle with kosher salt, garlic powder and pepper. Toss to coat and bake 10-12 minutes. When cooked, set aside the pretty asparagus tips and keep warm. The bottoms will be pureed for the pesto. Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. If using, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove and set aside. Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until ...
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4/10/2014
Rachelle's Bacon & Guacamole Grilled Cheese
2 slices bacon 2 slices sour dough bread 1 tbls butter, room temperature 1/2 cup jack & cheddar cheese, shredded 2 tbls guacamole, room temperature 1 tbls tortilla chips, crumbled (optional)   Cook the bacon until crispy and set aside on paper towels to drain. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
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4/3/2014
Lucy’s Tomato Cucumber Salad with Feta & Olives
Dill & Garlic Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 1/2 teaspoons sugar 1 clove garlic, minced 1 tablespoon fresh dill, minced 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon salt Freshly ground black pepper, to taste   Salad: 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped) 1 pound cucumbers (approximately 2 large or 4 small), diced 1/2 cup Kalamata olives, drained, pitted, & chopped 1/2 cup feta cheese, crumbled 2 tablespoons fresh dill, for garnish   For the dressing: In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated. For the salad: In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated. Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. Drain off any excess dressing and garnish with dill, if desired. Tips, Tricks, & Variations: Toss salad with a half-pound of cooked pasta to turn it into a Tomato Cucumber Pasta Salad!
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3/28/2014
Gabby's Lemon Blueberry Cheesecake Bars
Crust 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs) 6 tbls (90g) melted unsalted butter 1/3 cup (67g) granulated sugar Filling 16 ounces cream cheese (2 standard packages or 450g), softened to room temperature 1 large egg 1/3 cup (67g) granulated sugar zest of 2 medium lemons juice of 1 medium lemon 1 tsp vanilla extract 1 & 1/2 cups (225g) fresh or frozen unthawed blueberries   Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside. Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling. For the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Spoon filling onto the crust. Bake for 30-35 minutes, or until ...
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3/12/2014
Harriett's Double-Chocolate Pecan Cookies
3 cups confectioners' sugar 3/4 cup Dutch-process cocoa powder (spooned and leveled) 1/2 teaspoon coarse salt 5 ounces bittersweet chocolate, chopped 1 1/2 cups chopped pecans (or other type of nut) 4 large egg whites, room temperature   Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix). Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely.
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3/5/2014
Studio R's Cinnamon Roll Pancakes
CINNAMON FILLING: 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling) 1/4 cup + 2 tablespoons packed light brown sugar 1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE: 4 tablespoons (1/2 stick) unsalted butter 2-ounces cream cheese, at room temperature 3/4 cup powdered sugar 1/2 teaspoon vanilla extract PANCAKES: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1 tablespoon canola or vegetable oil     Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a ...
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2/28/2014
Pixie's Peanut Butter Ice Cream Sandwiches
1/2 cup shortening 1/2 cup creamy peanut butter 3/4 cup sugar, divided 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 12 oz. dark chocolate candy coating, chopped 1 quart vanilla ice cream, softened In a large bowl, cream the shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 350° for 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely. In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set. To make sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic wrap; freeze
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2/20/2014
Sheri & Larry's Cherry-Berry Streusel Pie
2 – ½ cups all purpose flour 1 tbls sugar 1 tsp salt 1 cup cold butter cubed 7 – 8 tbls cold water 2 cans (21oz each) cherry pie filling 1 cup fresh or frozen raspberries ¼ cup packed brown sugar ¼ cup ground cinnamon 1 cup yellow cake mix ½ cup chopped pecans, toasted ½ cup flaked coconut ¼ cup butter, melted 2 tbls 2% milk 2 tbls sugar   Place the flour, sugar and salt in a food processor; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Combine the filling ingredients; spoon into crust. Sprinkle with dry cake mix, pecans and coconut. Drizzle with butter. Roll out remaining pastry to a 13-inch circle; cut into strips for a lattice top. ...
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2/12/2014
LRM's Sausage, Egg & Cheese Breakfast Roll-Ups
5 eggs 1 can (8 oz) refrigerated crescent dinner rolls 8 fully cooked breakfast sausage links 4 slices (sandwich-size) Cheddar cheese Salt and pepper to taste Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.Bake 15 to 18 minutes or until golden brown.
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