Morning Show (453)

Thursday, 12 June 2014 09:30

Cheddar Cheese Crab Dip

10 oz. canned cooked crab meat, drained & shredded
8 oz. cream cheese
6 oz. cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup lemon juice
1/ 4 scallions, washed and diced

In a double boiler, melt cream cheese and cheddar cheese, stirring together.  Add crab meat, parmesan cheese, and lemon juice. Stir to combine.  Sprinkle scallions on top and serve with toasted crostini.

Tuesday, 10 June 2014 11:15

Geek of the Week: X-Ray Prank

This is a great father's day gift...either to give to or use on Dad!

Open the app and hold it over your hand, the screen of your phone shows an x-ray image of a hand, so it LOOKS like the phones is looking through your skin, right to the bone. You can scroll the image as you scan over your hand. This is not a REAL x-ray, just a picture. The recently released Update 1.2 includes scans of either hand, either foot, a chest or a skull.

Fool your dad or let your dad fool his grand-kids (and then buddies)!

Free on Google Play and in the App Store

Monday, 09 June 2014 08:45

Grace's MOTIVATION Monday

Positive empowerment....

Don’t waste your time, thoughts and energy in a state of need. Invest yourself and your life in action.

Free yourself from the burdens of anxiety and worry about what might or might not happen. Get busy living fully, making good and enriching things happen.

This moment is too valuable to contaminate it with negative, limiting thoughts. There are great things you can do right now to improve your life and your world, so go ahead and do them.

Choose to live in a state of positive empowerment by choosing to follow through on your best possibilities. You have the ability to make a difference, and the more you engage that ability, the more fulfilling life becomes.....




Visit the WAVE's FB page,

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--


Friday, 06 June 2014 07:20

Summer Vegetable Quiche

1 prepared tart shell, partially baked
3 Tbsp. extra-virgin olive oil
1 cup onion, chopped
1/4 cup roasted red pepper, small, chopped
2 zucchini, small, chopped
2 garlic cloves, minced
3 cups fresh spinach, chopped
4 lg. eggs
1/4 cup grated Parmesan
1 cup milk
1/3 cup crumbled goat cheese

Preheat oven to 375.

In a large saute pan, heat oil. Add onion and cook until transparent. Add garlic and spinach and cook until most of the liquid from the spinach is evaporated. Add zucchini and red pepper until just heated through. Drain off excess liquid.

Beat the eggs in a bowl and add Parmesan, milk and goat cheese. Add the spinach mixture into the shell. Pour egg mixture over and fill to the top of shell.

Bake on a sheet pan in the middle of the oven for 20 to 30 minutes or until egg is firm and set.


Pate Brisee
Yield: 8 tartlet shells

2 cups all purpose flour
8 Tbsp. butter, chopped and chilled
2 egg yolks
3/4 tsp. salt
5 to 6 Tbsp. cold water

Sift flour onto a flat surface and make a large well in the center. Place butter, egg yolk, salt and small amount of water in well and quickly work with fingertips until partly mixed.

Using fingertips of both hands, gradually work in flour to form coarse crumbs. If crumbs are dry, and add more water, a few drops at a time. Press dough into a ball - it should be soft but not sticky.

Lightly flour working surface and blend dough by pushing it away with the hell of your hand and gather it up with either a scraper or a spatula. Dough should be smooth and pliable and should peel easily from working surface. Press into a ball. Wrap in plastic wrap and refrigerate for about 30 minutes. Wrapped dough can be kept in the refrigerator for up to 3 days and in the freezer for 6 months. Roll out and place into a 9 inch tart pan. Weigh down shell with pie weights. Partially bake the shell for 10-12 minutes until dough begins to harden but not all the way cooked. Remove shell from oven and remove weights.


The official app of the food website The app helps you locate restaurants in your area and offers reviews from critics, food bloggers and friends. Browse menus, see pictures of their food, and if the restaurant supports OpenTable, you can make reservations. Search based on location, price, cuisine or rating. If you plan to go out of town on vacation this summer, this app is vital.

Free for iOS and Android devices.

Monday, 02 June 2014 08:34

Grace's MOTIVATION Monday

Great place to be...

Allow what wants to happen, to happen. Allow what is right, to be, and to expand.

Don’t fight against your own authentic nature. Embrace the unique beauty of the gifts you have to give.

Live with joy and positive purpose in the moment, whatever it may bring. Do what you know is right, what you know is best, and what you know is true.

Life is more magnificent than you can ever imagine. Go ahead and imagine anyway, from the perspective of what you love and value the most, and bring what you imagine to life.



Visit the WAVE's FB page,

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--


Thursday, 29 May 2014 13:32

Basil Goat Cheese Gelato

Makes 1 quart


1/4 cup minced fresh basil
4 egg yolks
1 cup sugar
2 cups heavy cream
1/2 cup whole milk
1/2 cup goat cheese

Place egg yolks and sugar in a large bowl and whisk until mixture is pale yellow and thick.  Set aside.

In a medium saucepan, heat the cream and milk, goat cheese, and basil to an almost boil. Remove and strain out and discard basil. Allow milk mixture to cool slightly.

Gradually whisk cream into the egg mixture, adding slowly and whisking constantly to prevent cooking the eggs.  Return mixture to saucepan and cook gently, stirring constantly until mixture thickens slightly and coats the back of a spoon.  Do not boil.

Strain mixture, cool to room temperature, then cover and refrigerate until completely cold.

Transfer to an ice cream maker and freeze according to manufacturer’s instructions.



1 quart fresh strawberries, sliced
1/4 cup granulated sugar
1/4 cup lemon juice

Combine ingredients in a bowl and let macerate for 30 minutes.  Serve with ice cream.

Wednesday, 28 May 2014 08:10

Grace's Midweek MOTIVATION

The Good Life... 

There are a lot of good people in the world. There are a lot of good things going on in life.

Don’t let the negative things get you down. Take them in stride, and move quickly on to something that will make all of life more positive.

Every day is an opportunity to do great and meaningful work, and to experience life in new, fulfilling ways. Every day is a day in which you can make life better for others and for yourself.

Treasure each moment without letting the negative distractions get in your way. Put positive, meaningful, satisfying effort into life, and continue to feel how great it is to make a difference.

Cortesy of:

Read More Motivation..Visit the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--Visit


Tuesday, 27 May 2014 08:52

Geek of the Week: Fun Golf GPS 3D

Who needs a caddy when you have this little baby? 3D Maps of over 32,000 golf courses, scoring, club recommendation, and GPS location services tell you exactly where you are on the course and what your shot looks like.


Normally $19.99 in iTunes. Apple made it their free app of the week. Move quick! Offer ends tomorrow (Thursday, 5/29)

Thursday, 22 May 2014 09:17

Ground Pork Sliders

Makes 6-8 small burger patties

¼ cup cooked bacon minced ¼ cup minced scallions
1 clove garlic, minced
1 pound ground pork
½ pound ground Italian sausage
1/4 teaspoon dried sage
1 egg
½ cup bread crumbs
2 Tablespoons unsalted butter, softened
6-8 slider buns
Vegetable oil for cooking


Mix all ingredients in a bowl together. Form into 6-8 small patties.  Heat oil in a non-stick skillet.  Cook burgers in oil until internal temperature reaches 145 degrees F. 

Spread butter on buns and cook in a separate pan until bun is toasted. 

Serve burgers on toasted buns with tomato jam. 


Spicy Tomato Jam

Makes 1 ½ cups

24 oz. canned chopped tomatoes
1 teaspoon Chinese 5 spice
1 tablespoon minced fresh ginger
3/4 cup granulated sugar
1 teaspoon dried red pepper flakes or 2 teaspoons minced fresh jalapeño
3 tablespoons lemon juice

Combine the tomatoes, spices, sugar, ginger, pepper flakes, and lemon juice in a saucepan. Bring to a simmer over medium heat and reduce heat to low. Stirring occasionally allow to reduce until desired thickness, approximately 25-35 minutes.

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