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Leslie Hurley's Peach Cobbler Recipe

5 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
1/2 stick of butter
1 1/2 cups of self-rising flour
1 1/2 cups milk
ground cinnamon
Preheat oven 350 degrees
Combine peaches, 1 cup of sugar, and water in saucepan and mix well. Bring to a boil and simmer for 10 minutes or until the water and sugar become a somewhat thick syrup. Take off of heat.
***Or use 3-4 large cans of peaches (no sugar added), drain juice, heat in saucepan with 1/4 cup of water & 1/2 cup of sugar until thick syrup
Put butter in a deep baking dish a put in oven to melt.
Mix remaining 1 cup of sugar, flour, and milk (slowly so it doesn't get clumps). Pour mixture over melted butter. DO NOT stir. Spoon fruit over the top, and gently pour in syrup. Sprinkle top with cinnamon. Batter will rise to the top while baking. Bake for 35-45 minutes.
Serve with vanilla ice cream or whipped cream!
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Leslie Hurley's Winning Guacamole Recipe

Leslie Hurley's Winning Guacamole Recipe
(Wife of UB Bulls Basketball Coach Bobby Hurley)

4 avocados -soft
3 limes
1 red onion
2 cloves of garlic
1 bunch of cilantro
2 tablespoons of olive oil
salt and pepper to taste

Using a mini chopper chop 1/3 cup of red onion and garlic scoop out avocados saving one pit combine all ingredients mix to consistency wanted when storing in fridge store with one of the avocado pits to keep the color green. Enjoy

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Interview: UB Bulls Forward Will Regan

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UB Cowbell Player Casey

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UB Bulls Basketball Coach Bobby Hurley

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Jacquie Lee From The Voice In-Studio

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Gowns for Prom Details

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Interview: Actor & Comedian Kevin Hart

56th GRAMMY Awards - Red Carpet
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Interview: Garth Brooks

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Leslie Hurley’s Sunday Brunch Casserole

Leslie Hurley's Sunday Brunch Casserole (wife of UB BULLS Head Coach Bobby Hurley)

  • Loaf of French bread (any flavored bread from bakery works well too)
  • 6-8 eggs
  • 1 cup of light cream
  • 2 cups of shredded cheddar cheese
  • 1 medium size onion diced
  • 2 peppers (any combination of red, orange, or yellow) diced
  • 1 lb of mild Italian sausage (substitute turkey sausage for less calories)
  • Salt & pepper
Cube loaf of bread and set aside
Remove sausage from casing, cook and drain of fat, set aside
Use same pan to sauté diced peppers & onion until soft
Beat eggs & cream in large bowl
Use a rectangular glass or metal baking dish and coat with non-stick cooking spray
Combine egg mixture, peppers, onions, sausage, 1 ½ cups of shredded cheese, & cubed bread in large bowl and mix well so bread is coated with egg mixture
Salt and pepper to taste
Pour mixture in baking dish and sprinkle remaining ½ cup of shredded cheddar on top
Cook at 350 degrees for 30- 45 minutes

**You can also make recipe the day before and cover and refrigerate ingredients overnight and cook in the morning
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Interview: Karina Smirnoff

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Mary Egan’s Corned Beef and Cabbage Recipe

  • Buy a brisket or round
  • Put in pot and cover with water
    • It should not touch bottom
    • Bring to boil
    • Reduce to a light boil
    • Cover and boil for 4 hours
  • Take pot off stove and let cool
  • Put pot in refrigerator overnight
    • With water and meat in pot
  • Trim fat from brisket and dump water
    • Take ½ cup of Nancy's sharp and creamy Mustard
    • 1 pound of brown sugar (light or dark)
    • 1 tablespoon of orange juice
  • Mix until smooth
  • Put beef in pan with BABBY CARROTS, SMALL RED (if big cut in ¼'s) and GREEN CABBAGE (cut and into ¼'s)
  • Cover brisket with the sauce
  • Cover tightly
  • Bake at 350 degrees for between 60 mins & 90 mins until vegetables are soft(depends on amount of vegetables) .
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