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Teri's Recipes

Hi it’s Teri King. Every month I’ll be sharing some of my favorite recipes. If you’d like to have your recipe featured, email me
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by Teri King posted Nov 6 2015 4:07PM


Beef Tenderloin with Brown Sauce & Mushrooms

Our Christmas Tradition is Beef Tenderloin. The lean cut of beef and rich brown sauce is not only delicious, it brings back warm memories of cold winter nights of Christmas past. This is an easy roast to prepare in advance and enjoy after a wonderful Christmas morning with family and friends. Keep it simple, make the brown sauce a day ahead and save time.

Serving size: 10


  • ​2 (2 1/2 lb) pieces trimmed center-cut beef tenderloin roast
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • 1 1/2 lb small fresh cremini mushrooms cut into 1/2 inch wedges
  • 1/2 cup medium dry sherry
  • 2 1/2 cups of brown sauce (see below)
  1. Pre heat oven to 425
  2. Pat beef dry and sprinkle with salt and pepper
  3. Heat oil in deep skillet and sear beef 1 piece at a time until well browned on all sides, about 5 minutes
  4. Transfer beef to an 18 x 12 inch roasting pan, reserve skillet
  5. Roast beef in oven until thermometer registers 120 F (about 20 - 25 minutes)
  6. Transfer beef to a cutting board and let it stand, cover loosely with foil for 25 minutes
  7. Beef will keep cooking, want temp to reach 130 F for medium rare, reserve roasting pan
  8. While beef roasts, Melt butter in skillet and cook mushrooms stirring frequently until liquid evaporates, about 8-10 minutes and set aside.
  9. While beef rests, put roasting pan over 2 burners on stove top, medium heat, add sherry and de glaze pan, stir and scrape up brown bits
  10. Add sherry sauce and brown sauce to mushrooms , cover and remove from heat.
  • 1 small carrot coarsely chopped
  • 1 small onion coarsely chopped
  • 1/2 stick unsalted butter
  • 1/4 cup flour
  • 4 cups beef stock
  • 1/4 cup canned tomato puree
  • 1 large garlic cloves chopped
  • 1 celery rib
  • 1/2 teaspoon freshly ground pepper
  • 1 bay leaf
  1. Cook carrot and onion in butter in a saucepan until golden brown, 7-8 minutes.
  2. Add flour, cook roux over low heat, stirring constantly until medium brown 6-10 minutes
  3. Add stock, whisking constantly to prevent lumps
  4. Add tomato puree, garlic, celery, pepper and bay leaf and bring to a boil, stirring
  5. Reduce heat and cook at a bare simmer, uncovered stirring occasionally until reduced to about 3 cups about 45 minutes
  6. Pour sauce through a fine-mesh sieve into a bowl and discard solids

Chewy Oatmeal Cranberry Cookies!

There's nothing like homemade cookies for Christmas! These chewy treats are delicious with a glass of milk, or a mug of hot chocolate next to the fireplace. Enjoy!

Serving size: makes about 3 1/2 dozen cookies


  • 1 1/2 cups all purpose unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 1/2 cups old fashioned oats
  • 1 cup of unsalted butter, softened
  • 1 cup of firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 tsp pure vanilla extract
  • 1 1/3 cups of dried cranberries
  • 1 cup white chocolate chunks/chips
  1. Preheat oven to 350 F
  2. Whisk together flour, baking soda, salt and cinnamon in a medium bowl
  3. Stir in oats and set aside
  4. Beat together butter and both sugars with an electric mixer until fluffy
  5. Beat in eggs one at a time
  6. Add honey and vanilla​ and beat until blended
  7. Add 1/2 of the flour mixture, mix well and then add the rest until combined
  8. Stir in cranberries and chocolate chunks
  9. Cover a cookie sheet with parchment paper and drop heaping tablespoons of cookie dough about 2 inches apart
  10. Bake until center of the cookies are soft, about 9-11 minutes
  11. Let cool on sheet for about 5 minutes, then transfer to a wire rack to cool completely


Cabbage Rolls


  • 12 leaves of cabbage
  • 1 cup cooked white rice
  • 1 egg, beaten
  • 1/4 cup of milk
  • 1/4 cup minced onion
  • 1 pound extra-lean ground beef
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  1. Boil a large pot of water.
  2. Boil cabbage leaves for 2 minutes and then drain.
  3. In a large bowl, combine 1 cup cooked white rice, egg, milk, onion, ground beef, salt, and pepper.
  4. Place about 1/4 cup of meat mixture in the center of each cabbage leaf, and roll up, tucking in the ends.
  5. Place rolls in slow cooker.
  6. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.
  7. Poor over the cabbage rolls.
  8. Cover, and cook on low for 8 to 9 hours.
Kolache Jam Cookies


  • 1/2 cup of butter, softened
  • 3 ounces of cream cheese, softened
  • 1 1/4 cups all-purposed flour
  • 1/4 cup of strawberry jam
  • 1/4 cup sifted confectioners' sugar
  1. Beat butter and cream chesse in mixer bowl until it is light and fluffy.
  2. Add flour gradually, beating well after each addition.
  3. Roll dough to 1/8 inch thickness on lightly floured surface.
  4. Cut into 2-inch circles.
  5. Spoon 1/4 teaspoon of jam into the center of each circle.
  6. Fold opposite edges together, slightly overlapping edges.
  7. Place 2 inches apart on greased cook sheet.
  8. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  9. Remove to wire rack to cool.
  10. Sprinkle with confectioners' sugar.


Mint Champagne Sparkler


  • Champagne or sparkling wine
  • Fresh mint sprig pressed & smacked on the hand so juice comes out of leaf
  1. Place in glass and pour sparkling wine over it. Top with tiny splash of Elderflower liquor, or tiny splash of bourbon.
Cheese Fondue


  • Swiss & gruyere cheese melted with Sherry & nutmeg.
  1. Cut up french bread in cubes for dipping, as well as apple slices & grapes.


Favorite holiday dish: My cousin has a bit of Martha Stewart in her and her stuffing is especially good.
Favorite desert: My Aunt Joanie's pies. It doesn't matter if it's Pumpkin, Apple or Cherry, they are always incredible.


Peppermint Bark

  • Melt 3 bags chocolate chips in microwave.
  • Spread on wax paper on cookie sheet.
  • Chill 'till solid.
  • Melt 3 bags white chocolate chips in microwave.
  • Crush a box of medium size candy canes in a zip lock bag.
  • Spread melted white chocolate over cold dark chocolate being careful not to spread too hard as to not melt the dark chocolate.
  • Spread crushed candy canes over the top, pressing in to make them stick. Chill for an hour. Break into pieces and enjoy!!


This is my favorite holiday cookie gift recipe. I've been using it for years and it's always a hit....and I don't even LIKE white chocolate.

Holiday Cookie Gift

From the back of the Craisins Sweetened Dried Cranberries package

Makes approx. 2-1/2 dozen cookies


  • 2/3 cup butter or margarine, softened
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1-1/2 cups old-fashioned oats
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 6-ounce package sweetened dried cranberries
  • 2/3 cup white chocolate chunks or chips (~ 4-ounce bar, chopped)


  1. Preheat oven to 375°F.*
  2. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.
  3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

by Teri King posted Oct 28 2015 12:46PM
Cooking a big juicy turkey for the first time can be intimidating.  Don't let this bird fool you, it's actually easier than it looks.  We are fortunate to have access to fresh, free range and organically fed birds here in the bay area.  Turkey is not expensive, so treat your friends and family to a great bird.  Get ready to roll up your sleeves and have a great Thanksgiving!!


1 onion quartered
1 stalk of celery quartered
1 carrot coarsly chopped
1 12 pound whole turkey, neck and giblets reserved
1 tbsp salt
1 tbsp ground black pepper
1 teasp cayenne pepper
3 tbsp butter
fresh rosemary and sage

Preheat oven to 325

Place onion, celery and carrots in a large shallow roasting pan

Place Turkey breast side up, on top of all the veggies in the pan.  Make sure to pat the turkey dry inside and out with paper towel.

Combine salt, pepper and cayenne in a small bowl.  Season the inside of the bird with 1/3 of the mixture.  Just pour into your hand, then rub all around the inside cavity of the bird.  Fold the wing tips under the bird.

Melt butter in a saucepan on slow heat then add a chopped group of sage leaves and rosemary (about 4 sprigs).  Cook for about 1 minute or until fragrant.

Place the rosemary and sage inside the cavity of the turkey but keep the melted butter.
Tie the legs together with twine.

Brush the outside of the turkey with the leftover melted butter and season with the remaining 2/3 salt/pepper mixture.

Bake the turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear...probably about 3 hours.  You thermometer should be inserted at the thickest part of the thigh, near the bone, and read 180 degrees F.  Remove the turkey from the oven and allow to rest in a warm area for 10 - 15 minutes before slicing.  

Look at you!  You did it!!

Happy Thanksgiving ~ 

Photo ~ Flickr Kristie Moser


by Teri King posted Oct 28 2015 11:50AM
Oh yes we did!  Thanksgiving will be here soon!!  Here's a way to kick up one of our favorite traditional desserts!  


1 deep dish frozen pie crust
1 cup dark brown sugar
1 cup light corn syrup
6 tablespoons of unsalted butter
1 tablespoon of salt
3 eggs, lightly beaten
2 cups pecans, chopped

Preheat the oven to 350 degrees F

Place the piecrust in a pie pan, prick with a for a few times and bake for 15 minutes

In a medium saucepan, add brown sugar, corn syrup, butter and salt.
Place over medium heat and stir while the mixture melts.  Bring to a boil.
Remove from the heat and cool.  Whisk in the eggs and pecans.

Pour mixture into the pie shell and bake for 50 minutes.
Cool completely before serving...with your favorite vanilla bean ice cream of course!

Happy Thanksgiving!

photo ~ Flickr Kimberly Vardeman
by Teri King posted Oct 28 2015 6:00AM
Follow this recipe to create the essential drink of the holidays: apple cider! 

8-10 apples 
4 tbsps cinnamon
1/2 cup sugar
4 tbsps allspice 

1. Quarter your apples (no need to remove peel or seeds).

2. In a large stock pot add your apples and fill with water 
  1. 3. Add sugar 
  2. 4. Wrap cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
  3. 5. Boil on high for one hour (uncovered) checking frequently.
  4. 6. Turn down heat and let simmer for two hours (covered).
  5. 7. Take off the heat after two hours of simmering and let cool.
  6. 8. Remove spices and mash up the apples to a pulp like consistency
  7. 9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
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by Teri King posted Oct 1 2015 1:46PM
Here's a great recipe the kids will love for your Halloween Party!


1 15 oz can of Organic Canned Pumpkin/Pumpkin Puree
1/2 cup of Sugar
1/4 cup of Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
3/4 cup Evaporated Milk
2/3 cup of Unbleached All Purpose Flour
2 teaspoons Pumpkin Pie Spice
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda

Preheat oven to 350 degrees
Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray.
Paper liners are ok, but it's harder to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla, extract and milk.
Add flour, pumkin spice, salt, baking powder and baking soda to the mixture.
Bake for 20 minutes and let cool for 20 minutes.
Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle more pumpkin spice on top.
Candy Corn Gummies are optional!

photo ~ Flickr Janet Hudson

by Teri King posted Sep 30 2015 2:38PM
Whenever we travel to Los Angeles by car, we always stop at Harris Ranch for lunch.  The steak are delicious and it breaks up the long ride.  It's become a family tradition!   I finally convinced them to share some of their secrets.  

Check out this Balslamic Marinade for Steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 tsp. Worcestershire Sauce
1 tsp. dried leaf oregano
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground black pepper

Combine all ingredients, place into a container and refrigerate or store in a cooler.
Marinate the steak for at least 2 hours.
Yields 1 - 1/4 cups!

Grill and enjoy with your favorite salad and veggies!
Here are some more delicious marinades and rubs from our friends at Harris Ranch

Hickory Smoked Salt Brown Sugar Rub CLICK HERE

Pepper Herb Rub here CLICK HERE

Try a Coffee Rub CLICK HERE

by Teri King posted Aug 31 2015 12:32PM
Caprese Salad is a simple Italian salad inspired from the island of Capri.  It's made with tomatoes, basil and mozzarella to resemble the colors of the Italian Flag.  Here we added some Avacado to honor our Italian American Californians!  September tomatoes are plentiful...gardens are overflowing and Heirlooms are at your local farmers market!  Pair this salad with grilled meat or fish and enjoy our late summer tomatoes while they last! 

Caprese Salad with Avacado


2 Medium red, ripe tomatoes cut into 8 slices.
1 bunch of fresh basil, cleaned and dried
8 ounces of fresh mozzarella, drained if necessary and cut into 8 slices
1 ripe avacado, pitted peedled and sliced
2 teaspoons of extra virgin olive oil
1/2 teaspoon of balsamic vinegar
salt and freshly cracked pepper

Use 4 salad plates, 
Start by layering a tomato, avacado, mozarella.
repeat layer and end with a tomato on top.

Chiffonade the basil or slice into ribbons.  (pretty easy to do, just stack the basil leaves on top of each other and roll.  Then slice into strips)
Spread the basil over the top of each salad

Mix balsamic with extra virign olive oil and drizzle over salads.
Sprinkle with cracked black pepper and sea salt and serve!

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Location : California
by Teri King posted Jul 30 2015 10:00AM
Peppers are so good for you!  Peppers are full of Vitamin C, keep arthritis at bay, lower the risk of breast cancer and love your heart and prevent stroke!  So fill up your peppers and treat your friends to this rustic family favorite!   


1/2 Cup brown rice (I like to brown basmati)
1 Cup water
1 lb lean grass fed beef
2 cloves of garlic minced
1 small onion chopped
6 Peppers (I like to mix colors red, yellow, orange & green)
1 16 Ounce can of diced tomatoes
1 tablespoon of Worcestershire Sauce
1/2 Cup Cheddar Cheese grated (optional)

Preheat the Oven to 350

Bring brown rice and water to a boil in a saucepan.  Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed (45 minutes) 

Remove the tops of all peppers, finely chop 1/4 cup and discard the rest.
Removed seeds and membranes so you are left with the Pepper Shells.  
Place these peppers into another pot of boiling water and par boil for 5 minutes.
Arrange peppers in a baking dish with the hollowed out sides facing upwards and lightly salt the inside of each pepper.

Brown beef with onion, 1/4 cup of peppers, and garlic in a skillet over medium heat until meat is evenly browned and vegetables are soft...usually about 5 minutes.

Mix ground beef, canned tomatoes, and rice in a sepaparte bowl.  Add the cheese if you like.  Season with salt and pepper.
Spoon an equal amount of the ground beef mixture into each pepper.

Bake in a pre heated oven for 40 minutes and serve with a side salad, and we had some sweet potato tater tots too!

by Teri King posted Jul 7 2015 12:14PM
Fresh blood orange makes this drink pop both in look and flavor! 

2 oz tequila
3 oz fresh blood orange juice 
1 oz triple sec 
drizzle of agave nectar for sweetness

1. Combine all ingredients in a cocktail shakers and shake for 20 seconds

2. Place a few ice cubes in glass, strain the cocktail into the glass and enjoy! 

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by Teri King posted Jun 30 2015 10:00AM
Hot summer days are here! (unless you're in foggy SF lol!)  These Watermelon coolers are refreshing and so easy to make!  Grab your favorite pitcher and offer your friends a cool treat on a hot day!

4 Cups of seedless watermelon chunks
1 1/2 cups of lemonade
fresh mint!

In a blender, puree the watermelon and lemonade.
Serve over ice with fresh mint!

Spike by adding 1/2 cup of vodka or tequila to the blender, before serving, for a delicious cocktail!

photo ~ Flickr Kullez
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