As Seen on The Nine on 13abc

The Nine on 13abc
The Nine on 13abc
Published: Oct. 19, 2022 at 12:49 PM EDT|Updated: Nov. 28, 2022 at 12:56 PM EST
Email This Link
Share on Pinterest
Share on LinkedIn

Monday, Nov. 28 2022

Farmer Lee Jones -


Friday, Nov. 25 2022

**Buffalo chicken dip**

2 cans of chicken (drained) (or a rotisserie shredded)

1/2 Cup ranch

3/4 cup or more to taste of Franks Buffalo wing sauce

1 block of cream cheese

1 cup of shredded cheese

Put in crock pot and stir. Serve with tortilla chips

**Chili dip**

1 or 2 blocks of cream cheese

1 can of chili (no beans)

1 cup of shredded cheese

1. Spread cream cheese evenly in bottom of pan

2. Add layer of chili

3. Top with cheese

4. Bake at 350 for 20 minutes

5. Serve with Fritos scoops

*Pepper cheese*

1 block of cream cheese

1 jar of pepper jelly

Put cream cheese block on plate, top with jelly. Add wheat thins around the display and enjoy!

Wednesday, Nov. 23 2022

Grandma's Cinnamon Applesauce Jell-O
Grandma's Cinnamon Applesauce Jell-O(WTVG)

Tuesday, Nov. 22 2022

Harlem Globetrotters -

Monday, Nov. 14 2022

Elements of Style: Glass City Chic -

Holiday Entertaining –

Hope for the Holidays -

Wednesday, Nov. 9 2022

Christmas Card Making:

Dr. Frank Barone:

Toledo Museum of Art:

Friday, Oct. 28 2022

Pumpkin Carve Off Vote Here:

Eerie Manor Tours:

Tuesday, Oct. 25 2022

Barnyard Family Weekend:

Autumn Honeynut Squash recipe
Autumn Honeynut Squash recipe(WTVG)
Autumn Honeynut Squash directions
Autumn Honeynut Squash directions(WTVG)

Thursday, Oct. 20 2022

Mobile Meals:

One Tank Travel:

Pork Loin Recipe:

  • 3 lb squash
  • 2 lb apples
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 4 sprigs thyme
  • 2 lb pork tenderloin, cut into 1-pound pieces
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cinnamon
  • ½ cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp butter
  • 1. Preheat oven to 425°F.
  • 2. Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
  • 3. While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
  • 4. In a large 12-inch skillet, heat the olive oil over medium-high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
  • 5. Cut apples into quarters and remove the core. After removing the core, cut each quarter in half again.
  • 6. When the squash is just beginning to become tender, remove from the oven and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
  • 7. Continue to roast until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
  • 8. While resting, prepare pan sauce. Heat skillet over medium-high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
  • 9. Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.

Monday, Oct. 17 2022

Home For Good Gala:

Little Eric’s Spooky 5k:

TSA Addams Family: A New Musical: