The Sunday Morning Mimosa Radio Show

The Sunday Morning Mimosa Radio Show Your brunch show podcast with hosts Lawson Roberts, and Yvonne Hill from the COSMO STUDIOS The show features cool brunch music, weird news, pop topics, celebrity interviews and more. Able to be heard via Spotify, Stitcher, Google Play, and Sound Cloud.

The Sunday Morning Mimosa is a brunch style radio program the features fabulously stylish music, pop topics and lifestyle experts. Everything from celebrity interviews cooking with executive chefs, the hottest books, fashion trends and more. if it comes up at your brunch table,we're chatting about it LIVE

The Sunday Morning Mimosa is a lifestyle show starring Radio and entertainment veteran Lawson Roberts and Yvonne Hill. Cool brunch music, life style experts, celebrity interviews and pop topics. Every Sunday available for you to down load.

The new logo for the show is in and we LOVE it!!!
01/28/2020

The new logo for the show is in and we LOVE it!!!

01/26/2020

The Sunday Morning Mimosa Radio Show and our team is ready to offer you the big brunch show. As with any technical detail of moving a studio, certain things needed to be perfect and just were not where we wanted them. That being said our producer Boyd Stough assures us that we will be ready to record for y'all this week FINALLY. We of course are super excited and have had to curtail the excitement for one more week. The show WILL be coming at you with Yvonne Hill and Lawson Roberts next Sunday on platforms like Spotify, Stitcher, Google Play, and Sound Cloud. In other news, we will be starting out Mimosa Tour across the country and the world recording shows and taking you with us. Be on the look out for that announcement coming very soon. Have a great Sunday Fun Day y'all.

As the finishing touches of the BRAND NEW Cosmo Studios get done here is an awesome Best Of show. Follow us on Sound Clo...
01/19/2020
The Sunday Morning Mimosa

As the finishing touches of the BRAND NEW Cosmo Studios get done here is an awesome Best Of show. Follow us on Sound Cloud and stay tuned as we have so many cool things on the way for y'all! Join Lawson and Yvonne back live in just days! https://soundcloud.com/user-15450885/the-sunday-morning-mimosa-2

The Sunday Morning Mimosa is the perfect soundtrack to your ignore-the-kids, clean the house (or don't), midday cocktail sipping Sunday.

ANNOUNCEMENT: We are super excited to be able to reveal that The Sunday Morning Mimosa Radio Show is upgrading our studi...
01/18/2020

ANNOUNCEMENT: We are super excited to be able to reveal that The Sunday Morning Mimosa Radio Show is upgrading our studio and moving the production to a very cool tech hub located in downtown Charleston SC. This has been in the works for a bit now. What this means is that we will not only have the PODCAST in audio on great platforms like Spotify, Sound Cloud and Stitcher, but will be incorporating video into the show as well. Yvonne Hill and Lawson Roberts could not be more excited. We plan to have everything up and running by the end of the month and will alway bring you great brunch music, pop topics, celebrity interviews and a few fabulous new components. Thanks for tuning in downloading and sharing. We will have a best of show running tomorrow.

01/04/2020
01/04/2020
01/04/2020

Your brunch podcast returns LIVE next Sunday with an incredible line up of entertainment, guests, and cool brunch music. Join Lawson Roberts and Yvonne Hill on Sound cloud or Spotify.

The Sunday Morning Mimosa Radio Show
01/04/2020

The Sunday Morning Mimosa Radio Show

Blackberry Wine Cake• Double the ingredients for glaze• 1 White cake mix• 1/2 cup Canola Oil• 1/2 cup Blackberry wine (M...
12/22/2019

Blackberry Wine Cake

• Double the ingredients for glaze
• 1 White cake mix
• 1/2 cup Canola Oil
• 1/2 cup Blackberry wine (Manischewitz preferred)
• 1 box Blackberry jello or berry blue
• 4 eggs
• 3/4 cup pecans (finely chopped- measure before chopping)

• Glaze:
• 1 stick butter (melted & cooled)
• 1/2 cup Blackberry wine
• 2 cups confectioner's sugar (sifted)

• Grease a tube pan & put pecans on bottom. Preheat oven to 350 degrees. Mix all ingredients. Bake 40 to 45 min. Check with fork. While baking whisk glaze ingredients all together until smooth. When cake is done, prick with fork all over and pour glaze over hot cake while still in pan. Let cool in pan for 1 hour, remove cake from pan. Then make another batch of glaze and pour over cake once on cake plate. There are many options to decorate with blueberries, raspberries, and blackberries.
• This cake needs to be refrigerated. Can be made in advance and frozen except for second glaze.

• To really gild the lily I pour a splash of wine and / or melted butter on bottom of cake right out of the oven before the first glaze.
• Bobby's Notes: While in pan drizzle a splash of wine and melted butter over hot cake. Then pour glaze over hot cake while still in pan. Let cool- then add second glaze.

• If you are serving the same day I add the second glaze and usually decorate it with fresh blackberries and raspberries . If making in advance this cake freezes very well. Add second glaze once you thaw out. This can be done as much as two days prior to serving. Everyone loves this cake and ask for it all the time. The original recipe came from a co worker when I worked for State Government. His name was Jamie Saxon and he had gotten it from his mother. I put my own “ twist” on it with the extra butter and double glazing and the fruit. It’s a hit over and over again. Makes a beautiful presentation. No one believes it comes from a simple box cake mix.

ITALIAN SPICED (TUTUS) CHOCOLATE MEATBALL COOKIES In a large bowlDRY SIFT:6 Cups of flour1 1/8 Cup of Cocoa2 1/4 Tablesp...
12/22/2019

ITALIAN SPICED (TUTUS) CHOCOLATE MEATBALL COOKIES

In a large bowl
DRY SIFT:

6 Cups of flour
1 1/8 Cup of Cocoa
2 1/4 Tablespoons of Baking powder
1 tablespoon of Allspice
3/4 Teaspoon each of: Cinnamon
Nutmeg
Ground Clove
Black Pepper
Salt
Mix in 2 cups of sugar
Cut in 1 1/8 Cup of Crisco........make sure shortening is mixed well with dry ingredients. Set aside.

In a separate bowl mix together:

4 eggs
1 1/2 cup of milk
3/4 tablespoon of Vanilla
1/4 cup grape jelly
Mix well.

Make a well in the dry ingredients and add egg and milk mixture. Before mixing also add.....
1 1/4 cups chopped walnuts
1 cup mini chocolate chips
1 cup of raisins (or another dried fruit)

Mix everything together well to form a soft dough. Add more flour if needed but make sure not to make the dough too stiff. Dough should be tacky to touch. Turn onto floured plastic wrap. Wrap dough and let rest for an hour in fridge. Flour a bread board and cut pieces of dough and roll into a rope about 1 1/2 inches in diameter. Cut into one inch pieces. Roll each piece into a ball and place on greased sheet or sillpat. Bake at 375 degrees for 10 minutes on greased sheet or 12 minutes on silicone baking sheet. DO NOT OVER BAKE. Ice with your favorite icing. I use a chocolate glaze recipe. And remember......sprinkles are for winners! Enjoy!

Anginetti sugar1⁄4cup vegetable shortening3large eggs1 1⁄2teaspoons lemon extract2cups all-purpose flour1 1⁄2teaspoons b...
12/22/2019

Anginetti

sugar
1⁄4
cup vegetable shortening
3
large eggs
1 1⁄2
teaspoons lemon extract
2
cups all-purpose flour
1 1⁄2
teaspoons baking powder
1⁄8
teaspoon salt
FROSTING

3
cups confectioners' sugar
1⁄4
cup water
1
teaspoon lemon extract

DIRECTIONS

Preheat oven to 350°F.
For cookies, cream together sugar and shortening.
Add eggs and lemon extract and beat well.
Add flour, baking powder and salt; Mix well.
The dough should be soft and sticky.
With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown.
Remove cookies from cookie sheet and allow to cool completely on wire racks.
For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
Frost the tops of each cookie with a metal spatula.
Allow cookies to dry before stacking.
Store in an airtight container.
~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

These are DELICIOUS!!!
12/22/2019

These are DELICIOUS!!!

Joanne's Christmas Fig CookiesCucidati (Italian fig cookies)For filling:1 pound dried figs1 cup raisins2 1/2 teaspoons o...
12/22/2019

Joanne's Christmas Fig Cookies

Cucidati (Italian fig cookies)

For filling:
1 pound dried figs
1 cup raisins
2 1/2 teaspoons orange zest
1/2 pound chopped walnuts
1 cup honey
1 teaspoon ground cinnamon
1 cup semi-sweet mini chocolate chips
1 cup orange marmalade

For Dough:
2 1/2 cups sifted all-purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 cup shortening
2 eggs, beaten
1/4 cup milk
1/2 teaspoon vanilla extract

Directions....Soak dried fruits in hot water till soft.....drain.
When cool, grind figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity. I've found the best glaze icing is made with one bag of confectioners sugar to one can of evaporated milk and one tablespoon of melted butter.

Mom’s Beer Loaf• I found this in my grandmother Frances Welch Shealy’s recipes on a scratch piece of paper in her handwr...
12/22/2019

Mom’s Beer Loaf

• I found this in my grandmother Frances Welch Shealy’s recipes on a scratch piece of paper in her handwriting. This makes the most delicious gorgeous loaf of bread. It can also be frozen and brought out later. Throw some butter on it and enjoy. My maternal grandmother is who ties my family to the Seabrook Family which takes us back to Charleston in 1679. Captain Robert Seabrook my 11 th grandfather arrived then thereby making the rest of us one of the first Families of South Carolina. I am now a member of The Society of First Families Of South Carolina 1670 to 1700. My grandmother was the former Frances Olivia Welch. Her maternal grandmother was Olivia Florence Seabrook.
• 3 cups self rising flour
• 12 ounce bottle of beer
• 3 Tablespoons of sugar
• Mix well by hand all ingredients. Pour into greased loaf pan. Bake at 300 degrees for one hour.

We loved having Bobby Shealy in the studio with us. Here is one of a few recipes from his forthcoming cookbook.• There’s...
12/22/2019

We loved having Bobby Shealy in the studio with us. Here is one of a few recipes from his forthcoming cookbook.

• There’s a funny story about how this dish came about. It has become one of my signature dishes yet I have no idea how I initially made it. I suffer from insomnia at times and I often have to take ambian to sleep. Well apparently I made this on ambian one night in my sleep and then posted it as my new shrimp dish on FaceBook at 3 am in the morning. When I woke up that morning I was scrolling in Facebook and saw MY new dish! I was horrified and ran to the kitchen to see every ingredient all over the counters and the dish itself was wrapped up tightly in a pan in the refrigerator. It tasted DELICIOUS! Haha so I recreated it. It’s so colorful I named it Mediterranean Shrimp. Perhaps I should rename it Sleepwalking Shrimp! It’s gorgeous over yellow rice. Everyone that has had it went back for seconds and thirds.


• 1 can baby corn
• I can large black olives
• I med jar large green olives
• I can diced water chestnut
• 2 pounds peeled raw shrimp
• 4 cups chicken broth
• 1 pint heavy cream
• 1 red bell pepper
• I orange bell pepper
• 1 yellow bell pepper
• Smoked Paprika
• Pepper
• Natures Seasonings

• Yellow rice

• Sauté all bell peppers in olive oil until tender. Use smoked paprika to taste. I am pretty heavy with it. Once peppers are tender add chopped baby corn, sliced olives and water chestnuts. Add chicken broth and heavy cream and bring to a boil and let simmer. Drop the shrimp in at the end as they only need to cook about 10 min and are pink all the way through. The mixture should be a gorgeous orange rust color from the paprika. Add some more paprika and Nature’s Seasons to taste. Serve over yellow rice. Makes a beautiful dish.
• Serves 8.

Blackberry Wine Cake:Double the ingredients for glaze1 White cake mix1/2 cup Canola Oil1/2 cup Blackberry wine (Manische...
12/22/2019

Blackberry Wine Cake:

Double the ingredients for glaze

1 White cake mix
1/2 cup Canola Oil
1/2 cup Blackberry wine (Manischewitz preferred)
1 box Blackberry jello or berry blue
4 eggs
3/4 cup pecans (finely chopped- measure before chopping)
Glaze:
1 stick butter (melted & cooled)
1/2 cup Blackberry wine
2 cups confectioner's sugar (sifted)

Grease a tube pan & put pecans on bottom. Preheat oven to 350 degrees. Mix all ingredients. Bake 40 to 45 min. Check with fork. While baking whisk glaze ingredients all together until smooth. When cake is done, prick with fork all over and pour glaze over hot cake while still in pan. Let cool in pan for 1 hour, remove cake from pan. Then make another batch of glaze and pour over cake once on cake plate. There are many options to decorate with blueberries, raspberries, and blackberries.
This cake needs to be refrigerated. Can be made in advance and frozen except for second glaze.
To really gild the lily I pour a splash of wine and / or melted butter on bottom of cake right out of the oven before the first glaze.

Bobby's Notes: While in pan drizzle a splash of wine and melted butter over hot cake. Then pour glaze over hot cake while still in pan. Let cool- then add second glaze.
If you are serving the same day I add the second glaze and usually decorate it with fresh blackberries and raspberries . If making in advance this cake freezes very well. Add second glaze once you thaw out. This can be done as much as two days prior to serving. Everyone loves this cake and ask for it all the time. The original recipe came from a co worker when I worked for State Government. His name was Jamie Saxon and he had gotten it from his mother. I put my own “ twist” on it with the extra butter and double glazing and the fruit. It’s a hit over and over again. Makes a beautiful presentation. No one believes it comes from a simple box cake mix.

12/22/2019

Lawson Roberts and Yvonne Hill could not be more excited to share the holidays with you today. Joining in studio are Bobby Shealy who has a brand new cook book coming out with some spectacular southern specialties, Paula Dezzutti who will be sharing an organic vodka with us, and Joanne Paolini Fronabarger who makes some of THE BEST Italian Christmas cookies. We'll share the links with you shortly. Thanks for downloading, listening and sharing this super fun show. Happy Holidays Y'all!!

Ever wonder how to make cookies like this? It's not as difficult as you'd think. Join us for the HUGE HOLIDAY show. The ...
12/19/2019

Ever wonder how to make cookies like this? It's not as difficult as you'd think. Join us for the HUGE HOLIDAY show. The podcast will be up Sunday. It's going to be filled with food, cookies, cooking, cocktails and of course an awesome holiday sound track.

This is going to be a great show!  Y’all remember to download and listen this Sunday morning!
12/18/2019

This is going to be a great show! Y’all remember to download and listen this Sunday morning!

It's our annual Happy Holidays version of the Mimosa this Sunday. Tons of fun. We'll be joined by Paula Dezzutti aka Pixie Paula to discuss the perfect holiday cocktails, then Bobby Shealy who has an amazing cookbook for southern specialties, and Joanne Paolini Fronabarger who makes hundreds of Italian Christmas cookies plus all your favorite holiday music with Lawson Roberts and Yvonne Hill. Be sure to join in on the fun!!

It's our annual Happy Holidays version of the Mimosa this Sunday. Tons of fun.  We'll be joined by Paula Dezzutti aka Pi...
12/17/2019

It's our annual Happy Holidays version of the Mimosa this Sunday. Tons of fun. We'll be joined by Paula Dezzutti aka Pixie Paula to discuss the perfect holiday cocktails, then Bobby Shealy who has an amazing cookbook for southern specialties, and Joanne Paolini Fronabarger who makes hundreds of Italian Christmas cookies plus all your favorite holiday music with Lawson Roberts and Yvonne Hill. Be sure to join in on the fun!!

Good morning y’all. Enjoy this holiday music mix for the big brunch show. Lawson Roberts and Yvonne Hill return live nex...
12/15/2019
THE SUNDAY MORNING MIMOSA

Good morning y’all. Enjoy this holiday music mix for the big brunch show. Lawson Roberts and Yvonne Hill return live next week with a HUGE show to give you last second holiday cooking and celebration ideas. You can listen to it in 2 places today. Please download, listen and of course share. Happy Holidays!!!

Sound Cloud:
https://soundcloud.com/user-15450885/the-sunday-morning-mimosa

Spotify: https://open.spotify.com/show/7rxJtCKVRDVrUKhWPGpanq?si=WEeb_O0jQJyCtRZESg12yg

Holiday tracks for either decorating or drinking mimosas while you make others decorate.

Hope you had an incredible Thanksgiving. Yvonne, Beth and Lawson have put together a fabulous holiday soundtrack for you...
12/01/2019
SMMChristmas

Hope you had an incredible Thanksgiving. Yvonne, Beth and Lawson have put together a fabulous holiday soundtrack for your podcast today. I’d love to have you download, listen and share. We will be back at it next week with all the fun weird news and funny stories. Happy Sunday Y’all!

Download here:

Soundcloud:

https://soundcloud.com/user-15450885/smmchristmas

Spotify:

https://open.spotify.com/show/7rxJtCKVRDVrUKhWPGpanq?si=zfEN5ckiRqG_dr1iJs5viA

The Sunday Morning Mimosa's holiday soundtrack is perfect for carving turkey, decorating, and napping.

Shout to our SMM listeners in Charlston! Get your tickets to come see me in “Della’s Diner” at Threshold Theatre 12/6 - ...
11/27/2019
Threshold Repertory Theatre | Charleston, SC

Shout to our SMM listeners in Charlston! Get your tickets to come see me in “Della’s Diner” at Threshold Theatre 12/6 - 12/22! I play Della!

https://www.charlestontheater.com/

Threshold Repertory exists to inspire and excite the public through the shared experience of boldly visionary presentations of classic and contemporary theatre and to provide that experience at an affordable cost so that the whole of our Charleston community can share in the richness of the theatric...

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Crown Studios
Charleston, SC

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The Sunday Morning Mimosa is a lifestyle show and podcast starring Radio and entertainment veteran Lawson Roberts, and Yvonne Hill Guests may expect to hear cool brunch music, life style experts, celebrity interviews and pop topics all recorded live at their state of the art Cosmon Studios located in Charleston SC. The show may be downloaded through a number of platforms including Spotify, Stitcher, Google Play, and Sound Cloud. Look for live appearances all over the country as the Mimosa Show gets more and more followers.

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