Thursday, July 31, 2014

#3208 - Poppy Seed Dressing

(by Shirley McNevich)

3/4 cup mayo
1/3 cup honey
2 TBSP French's yellow mustard
2 TBSP poppy seeds
1/8 tsp. salt
1/8 tsp. fresh ground black pepper

In a bowl add mayo, honey, mustard, poppy seeds, salt and pepper--stir well to mix. Refrigerate until cold. When ready to use on your salad, stir well before using.

#3207 - Fresh Balsamic Salad Dressing

(by Shirley McNevich)

3/4 cup olive oil
1/4 cup balsamic vinegar
a pinch of salt
3-4 grinds of fresh ground black pepper (more if you wish)

In a jar add olive oil, balsamic vinegar, salt and pepper--put the lid on tight and shake well. Refrigerate until cold. When ready to use on your salad, shake well before removing the lid.

Tuesday, July 29, 2014

#3206 - Fresh Catalina Dressing

(by Shirley McNevich)

1/2 cup Heinz ketchup
1/2 cup white sugar
1/2 cup red wine vinegar
1/2 cup grated onions
1 tsp. paprika
1/2 tsp. Worcestershire sauce
1 cup canola oil
salt and pepper to your taste

In a blender add ketchup, white sugar, vinegar, grated onions, paprika and Worcestershire sauce--blend until mixed. Add the canola oil--blend until mixed. Taste--add salt and pepper as desired--blend until mixed. Refrigerate until cold. Use as a salad dressing.

Monday, July 28, 2014

#3205 - Muffin Tin Cheesecakes

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 - 8oz. Cool Whip (thawed)
12 regular sized Oreo cookies

In a mixer add cream cheese--beat. Add white sugar--beat. Add Cool Whip--beat until smooth. Line a muffin tin with 12 cupcake liners. Crush the Oreo cookies and spread the cookie crumbs evenly in the 12 cupcake liners. Spoon the cream cheese mixture evenly into the cupcake liners. Refrigerate until cold. If they don't become firm enough use a spoon to eat them.

Sunday, July 27, 2014

#3204 - Onion Relish

(by Shirley McNevich)

1 TBSP butter
2 large sweet onions (sliced, rings separated, and rings cut into halves or quarters)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1 TBSP Domino's dark brown sugar (packed)
1/2 tsp. salt
1/2 tsp. fresh ground black pepper

In a skillet over medium heat add butter--melt. Add sliced onions--cook/stir until onions are brown and tender. Add vinegar, chicken broth, brown sugar, salt and pepper--cook/stir until the liquid is gone. Serve over steaks, chicken or serve with crackers. You can also serve it as a side dish. Store leftover relish in a glass jar and keep it refrigerated. Bring it back to room temperature before serving again.

Saturday, July 26, 2014

#3203 - Sour Cream Banana Pudding

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1 large box Jell-O INSTANT vanilla OR French vanilla pudding mix
1 - 8oz. Cool Whip (thawed)
2 cups cold milk
1 - 16oz. box Nilla wafers
4 bananas
graham cracker crumbs (optional)

In a mixer add sour cream, Cool Whip, vanilla pudding powder and milk--beat on low speed until mixed, then beat on medium speed until thickened. Remove bowl from mixer. Peel the bananas and slice them into coin shaped pieces. In a large glass serving bowl keep repeating layers of Nilla wafers, then a thin layer of graham cracker crumbs, then the pudding mixture, then sliced bananas. Keep repeating layers until the last layer on top is sliced bananas. Refrigerate until cold.

Friday, July 25, 2014

#3202 - Pecan Delight

(by Becky Lynn Mohr - friend)

Crust: 1 1/2 cups flour; 2 TBSP white sugar; 3/4 cup butter

Filling: 2 - 3oz. boxes Jell-O INSTANT vanilla pudding; 2 cups milk; 8oz. Cool Whip (thawed)

Topping: 1 1/2 cups Baker's angelflake coconut; 1 cup pecans (chopped)

Crust: in a bowl add flour, white sugar and butter--mix with a pastry blender to make crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool crust to room temperature. Topping: in a bowl add coconut and chopped pecans--stir to mix. Spread 1/2 of the coconut mixture over the cooled crust. Filling: in a mixer add both boxes vanilla pudding powder and milk--beat until it starts to thicken. Add Cool Whip--beat. Spread the pudding mixture over the coconut mixture. Sprinkle the remaining coconut mixture evenly over the top. Refrigerate until cold.

Thursday, July 24, 2014

#3201 - Bacon Pasta Sauce

(by Shirley McNevich)

6 slices of bacon
1 - 28oz. can Italian style crushed tomatoes
1/4 cup water
1 1/2 tsp. white sugar
salt and pepper to your taste
oregano (only if necessary)

In a skillet over medium heat fry the bacon until crisp. Remove the bacon and place it on paper towels to soak up any extra grease, but leave the bacon drippings in the skillet. To the bacon drippings add crushed tomatoes, water, white sugar, oregano, salt and pepper--stir until mixed. Turn heat back to simmer. Simmer the sauce for 20 minutes, then crumble the bacon and add the crumbled bacon to the sauce--stir. Turn heat back up to medium and cook/stir until hot. Serve over pasta.

Wednesday, July 23, 2014

#3200 - Pineapple 7Up Dessert

(by Becky Lynn Mohr - friend)

1 - 3oz. box lime Jell-O
1 - 12oz. can 7Up soda
1 cup boiling water
1 cup Dole crushed pineapple (drained)
1 - 3oz. Philadelphia cream cheese (softened)

In a bowl add lime Jell-O and boiling water--stir until dissolved. Cool to room temperature. In a mixer add cream cheese--beat. Add room temperature Jell-O mixture--beat. Add drained pineapple and 7Up--beat until mixed. Pour mixture into a glass serving dish. Refrigerate until cold.

Tuesday, July 22, 2014

#3199 - Two Cheese Cheesecake

(by Shirley McNevich)

2 TBSP graham cracker crumbs
4 eggs
2 cups small curd cottage cheese
2 - 8oz. Philadelphia cream cheese (softened)
2 cups Breakstone's sour cream
1 1/2 cups white sugar
1/2 cup butter (melted)
1/3 cup cornstarch
2 TBSP vanilla

Grease a 9" springform cheesecake pan. Sprinkle the graham cracker crumbs over the bottom of the pan. In a mixer add eggs and cottage cheese--beat. Add cream cheese--beat. Add sour cream and white sugar--beat. Add melted butter, cornstarch and vanilla--beat until smooth. Pour batter into the cheesecake pan. Bake at 325 degrees for 75 minutes, then turn off the oven (but DO NOT open the oven door) and let the cheesecake remain in the oven for one additional hour. After one hour, remove cheesecake from oven and cool completely. Refrigerate until cold.

Monday, July 21, 2014

#3198 - Rhubarb Cherry Crunch

(by Becky Lynn Mohr - friend)

1 can cherry pie filling
3 cups of rhubarb pieces
1 cup white sugar
3 TBSP flour
Topping: 1 1/2 cups Quaker quick oats; 1 1/2 cups Domino's dark brown sugar (packed); 1/2 cup flour; 3/4 cup butter

Grease a 9 x 13 cake pan. Spread the pie filling on the bottom of the cake pan. Spread the rhubarb pieces evenly over the cherry pie filling. In a small bowl add the white sugar and 3 TBSP flour--stir to mix. Sprinkle the white sugar mixture all over the rhubarb. In a bowl add the brown sugar, oats, 1/2 cup flour and the butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top. Bake at 375 degrees for 35-40 minutes.

Sunday, July 20, 2014

#3197 - Tang Jell-O

(by Shirley McNevich)

1/3 cup Tang drink powder
1 cup boiling water
1 envelope Knox unflavored gelatin
1 cup cold water
1/4 cup pineapple juice

In a bowl add the Tang, Knox gelatin and boiling water--stir with a whisk until dissolved. Add the cold water and the pineapple juice--stir until mixed. Pour the whole mixture into a serving dish. Cool to room temperature, then refrigerate until set. Note: you can substitute any combination of 1/3 cup pre-sweetened drink mix along with 1/4 cup any kind of fruit juice that you think will taste good when combined with the drink mix.

Saturday, July 19, 2014

#3196 - Overnight Butter Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter (NO substitutes)
1 egg
1 TBSP vanilla
1 tsp. baking powder
2 TBSP orange juice (fresh squeezed if possible)
2 1/2 cups flour

In a mixer add softened butter and white sugar--beat. Add egg--beat. Add baking powder, vanilla and orange juice--beat. Slowly add flour--beat (if batter gets too stiff for the mixer, remove bowl from mixer and continue using a wooden spoon). Cover the mixer bowl with Saran wrap and refrigerate the dough overnight. The next day, take out about 1/3 of the dough (returning remaining dough to refrigerator) and roll it out on a floured counter to 1/4" thickness (for regular cookies) or 1/8" (for crispier cookies). Cut dough with cookie cutters and place cookies on to greased cookie sheets. Bake at 400 degrees for 8-10 minutes (for 1/4" thick cookies) or 6-8 minutes (for 1/8" thick cookies). Cool slightly, then place on paper towels to cool. Cool completely. Frost/glaze/decorate as desired.

Friday, July 18, 2014

#3195 - Buttery Cutout Cookies

(by Shirley McNevich)

2 eggs
1 1/2 cups white sugar
1 1/2 cups softened butter
2 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
4 cups flour

In a bowl add the flour, salt, cream of tartar and baking soda--stir with a whisk to mix. In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Slowly add the flour mixture--beat (if batter gets too stiff for the mixer, remove bowl from mixer and continue using a wooden spoon). Cover the mixer bowl with Saran wrap and refrigerate the cookie dough for 30 minutes. On a floured counter roll out some of the dough to 1/4" thick (keep unused dough refrigerated until you need it). Use cookie cutters to cut the cookies and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool slightly, then use a spatula to pick them up and place them on paper towels to cool completely. Frost/glaze/decorate cookies as desired.

#3194 - Creamy Vanilla Frosting

(by Shirley McNevich)

3 TBSP heavy whipping cream
2 tsp. vanilla
1 cup softened butter
3 cups Domino's powdered sugar

In a mixer add softened butter and vanilla--beat. Add heavy whipping cream--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 5 minutes. If frosting is too thin, add more powdered sugar and beat again. If frosting is too thick, add another TBSP heavy whipping cream and beat again.

Wednesday, July 16, 2014

#3193 - Easy Butter Cookies

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup softened butter
1 tsp. vanilla
1 - 8oz. Philadelphia cream cheese (softened)
1 egg
Domino's powdered sugar for rolling and dusting

In a mixer add cream cheese--beat. Add butter and vanilla--beat. Add egg--beat. Slowly add cake mix--beat. Remove bowl from mixer and cover it with Saran wrap. Refrigerate the dough for 30 minutes. Place some powdered sugar in a bowl. Grease cookie sheets. Remove dough from refrigerator. Form dough into balls (about the size of a quarter) and roll each dough ball in the powdered sugar before placing them on the cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool completely, then dust the tops of the cookies with more powdered sugar.

Tuesday, July 15, 2014

#3192 - Kielbasa and Noodles

(by Shirley McNevich)

6oz. raw egg noodles
3/4 lb. smoked kielbasa (cut into coin shaped pieces)
1 medium onion (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of milk (use the empty soup can to measure)
1 1/2 cups frozen cut green beans (thawed and drained)
1/2 tsp. pepper
1 tsp. salt (for cooking the noodles)

Cook egg noodles with 1 tsp. salt according to bag directions--drain the noodles but do NOT rinse them. In a greased skillet over medium heat add the kielbasa pieces and chopped onions--cook/stir  until onions are tender and kielbasa is browned on both sides. Tilt the skillet and spoon off any fat--discard the fat but leave the kielbasa and onions in the skillet. Add the mushroom soup, pepper, drained green beans and milk to the kielbasa and onions--cook/stir over medium heat until boiling. Once boiling, reduce heat to low. Put a lid on the skillet and simmer until green beans are tender (stirring occasionally). Remove the lid--add the drained noodles--cook/stir over medium heat until hot.

Monday, July 14, 2014

#3191 - Maple Frosting

(by Shirley McNevich)

2 1/4 cups Domino's powdered sugar
1/2 cup Domino's dark brown sugar (packed)
1 stick softened butter
1/8 tsp. salt
1/2 cup real maple syrup
1 tsp. vanilla
2-4 TBSP milk (as necessary)

In a mixer add powdered sugar, brown sugar and butter--beat. Add salt--beat. Keep the mixer beating on low speed as you slowly pour the maple syrup into the frosting--beat until combined. Add vanilla--beat until mixed, then beat on medium speed for 3-4 minutes. If frosting is too thick, add 1 TBSP milk at a time and beat again until you get a good spreading consistency.

Sunday, July 13, 2014

#3190 - Omelette Muffins

(by Shirley McNevich)

1/2 pound loose sausage (your choice of flavor)
12 eggs
1/2 cup chopped onions
1/4 cup chopped red bell peppers OR green bell peppers
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup shredded cheese (your choice of flavor)

In a cast iron skillet cook/brown loose sausage, then drain off all the grease. Break all of the eggs into a large glass bowl--beat with a whisk. Add chopped onions, chopped peppers, salt, pepper and garlic powder--beat with a whisk. Add drained sausage and shredded cheese--stir with a wooden spoon until mixed. Grease the cups of a muffin tin. Use a ladle to spoon the egg mixture into the cups of muffin tins (stir egg mixture in between filling each cup so that the sausage stays mixed and doesn't all float to the bottom). Repeat until all egg mixture is evenly distributed in all of the greased muffin cups. Bake at 350 degrees for 23-25 minutes--test with a knife for doneness.

#3189 - Bacon and Egg Muffins

(by Shirley McNevich)

12 slices of bread
12 eggs
12 slices of bacon
salt and pepper to your taste
shredded cheese (your choice of type)

In a skillet fry the bacon so it's about halfway cooked (still flexible--NOT crispy). Place bacon slices on paper towels to soak up extra grease. Use butter to grease 12 muffin cups on a muffin tin. Use the palm of your hand to flatten each piece of bread. Press one flattened piece of bread into one muffin cup so that it covers the bottom and sides of the muffin cup. There will be some leftover bread sticking out of the top--slice it off with a sharp knife. Repeat with all muffin cups. Place the bread-lined muffin cups in the oven and bake at 350 degrees for 5 minutes. Remove from oven--shape one piece of bacon in a circle and place it in a muffin cup so it is flat against the edge all the way around the muffin cup. Repeat with all bacon and muffin cups. Crack one egg into the bacon circle in each muffin cup, carefully removing any shell pieces that get into the muffin cup. Sprinkle shredded cheese over the top of each egg (just a little--not too much). Bake at 350 degrees for 10 minutes (for runny yolks) or 15-17 minutes (for solid yolks). Add salt and pepper to your taste.