The Open Line

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Recipes from April 13

THE OPEN LINE – Saturday, April 13, 2019


1-1/3 cups finely crushed multigrain crackers

1/4 cup butter, melted

2 cups shredded sharp cheddar cheese

1 small zucchini, finely chopped

1/2 cup sliced fresh mushrooms

1/3 cup finely chopped red onion

1/4 cup finely chopped sweet red pepper

1 tablespoon olive oil

1 carton (8 ounces) spreadable garlic and herb cream cheese

4 large Eggland's Best eggs, lightly beaten

2 tablespoons crumbled cooked bacon

2 tablespoons grated Parmesan cheese

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. spring form pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.

In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.

Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.


2 cups crushed pretzels

½ cup sugar

1-1/2 cups melted butter

Mix together and put into jelly roll pan.Bake 10 minutes at 400 degrees.


8 oz softened cream cheese with ½ cup sdufar and 20 oz can drained crushed pineapple.

8 or 12 oz Cool Whip.Any fresh fruit that you would like to use – or can use drained canned.

Top with the pretzels.


Heat 20 oz applesauce

Add 2 pkg Jello of choice

Cool and add soda like lemon-lime

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