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.

Friday, July 11, 2014

#3188 - Bacon Slaw

(by Shirley McNevich)

6 slices thick cut bacon
1 TBSP olive oil
1/2 of a red onion (sliced and rings separated)
1/4 cup cider vinegar
1/4 cup water
2 TBSP Domino's dark brown sugar
1/2 tsp. celery seed
6 cups shredded green cabbage

Shred and measure the 6 cups of shredded cabbage and place it in a large bowl. In a cast iron skillet over medium heat add the olive oil and the bacon slices--fry the bacon until crisp. Use tongs to remove bacon slices one at a time and let any drippings drip back into the skillet. Crumble the bacon and add it to the shredded cabbage. Remove the skillet from the stove and place it on a pot holder. To the hot bacon drippings still in the skillet add the water and cider vinegar--stir well until mixed. Add the sliced onions, brown sugar and celery seeds to the vinegar mixture--stir well. Pour the cider mixture over the bacon/cabbage--toss well to coat. Serve immediately.

Thursday, July 10, 2014

#3187 - Homemade Soft Caramels

(by Shirley McNevich)

1 pint heavy whipping cream
1 cup Carnation evaporated milk (NOT condensed)
1 cup Kayro corn syrup
1 cup Domino's brown sugar (packed)--use dark brown sugar for darker caramels
2 cups white sugar
1 cup butter + extra for buttering pan
1 1/2 tsp. vanilla

Butter an 11 x 15 jelly roll pan (including the sides). In a large saucepan add white sugar, brown sugar, corn syrup, evaporated milk, heavy whipping cream and butter--cook/stir over medium heat. Place a candy thermometer in the mixture and cook/stir until temperature reaches 250 degrees (it can take a LONG time to get to 250 degrees). Remove from heat and add vanilla--stir well to mix. Pour the mixture evenly into the buttered jelly roll pan. Hold the lip of the pan and slide it back and forth to even out the caramel in the pan, then pick up the pan an inch off of your counter and drop it to the counter (do this a few times to remove any air bubbles). Cool completely. Use a sharp knife to the cut the caramel mixture into squares. Cut squares of wax paper to use for wrapping. Place one caramel into one wax paper square--wrap it and twist the ends. Repeat with all caramels.

Wednesday, July 09, 2014

#3186 - Baked French Onion Bread

(by Shirley McNevich)

4 TBSP butter + extra for spreading
2 large onions (sliced and separated into rings--more if you wish)
1 loaf French bread (sliced into thick slices)
salt and pepper (to your taste)
1 bag shredded mozzarella cheese

In a skillet over medium heat add 4 TBSP butter--melt. Add onions and salt/pepper--cook/stir until onions are caramelized. Drain off any liquid, then spread the onions on to paper towels to catch any remaining grease. Slice the French bread into thick slices. Butter the bread slices and place them on cookie sheets (butter side up). Use tongs to spread the caramelized onions on to the tops of the bread slices. Spread shredded mozzarella cheese over the onions. Bake at 400 degrees for 12-14 minutes or until bread has crisped and cheese is melted and browned.

Tuesday, July 08, 2014

#3185 - Quick Peanut Butter Popcorn

(by Shirley McNevich)

1/2 cup Kayro lite corn syrup
1/2 cup white sugar
1/2 cup Jif smooth peanut butter
1 tsp. vanilla
8 cups plain popped popcorn

Place popped popcorn in a large metal bowl. In a saucepan over low heat add lite corn syrup and white sugar--cook/stir until sugar melts. Add peanut butter--cook/stir just until peanut butter melts and mixture is smooth. Remove from heat--add vanilla--stir to mix. Pour the peanut butter mixture over the popcorn while stirring with a wooden spoon. Continue stirring until popcorn is coated.

Monday, July 07, 2014

#3184 - Pepper Slaw

(by Shirley McNevich)

1 medium head of green cabbage (shredded)
2 green bell peppers (cleaned, cut into thin strips, then cut strips in half)
1 cup apple cider vinegar
1 1/2 cups white sugar
2 TBSP celery seed
salt (to your taste)

Shred the cabbage into a large bowl. Clean each green bell pepper, cut both into thin strips, then cut the strips in half. Add green bell pepper strips to the shredded cabbage--toss to mix. Sprinkle salt all over the top of the cabbage mixture--toss well. Let the mixture stand for 1 hour, then drain off any liquid. In a saucepan add cider vinegar and white sugar--cook/stir over medium heat until boiling. As soon as it starts to boil, remove it from the heat and add the celery seed--stir well. Pour the hot vinegar mixture over the cabbage mixture--toss well. Cool to room temperature, then refrigerate until cold. Optional: some people like to add onion. You can cut an onion in half, cut one onion half into strips, and add the onion strips at the beginning of the directions with the cabbage and green bell pepper strips.

Sunday, July 06, 2014

#3183 - Sour Chicken

(by Shirley McNevich)

1/2 cup balsamic vinegar
2 TBSP olive oil
2 tsp. Italian seasoning
4 garlic cloves (minced)
1 1/2 tsp. salt
1 tsp. ground black pepper
4 boneless/skinless chicken breasts

In a bowl add balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt and pepper--stir to mix. Pour 1/4 of the vinegar mixture into a Ziploc and add one chicken breast. Keep alternating vinegar mixture and chicken breasts until all are in the bag, then remove air from bag and seal. Refrigerate the chicken for 3 hours. Grease a glass baking dish. Place the chicken breasts in a single layer in the baking dish and pour any leftover vinegar mixture from the bag over the tops of the chicken. Cover dish with foil and bake at 400 degrees for 40-45 minutes or until chicken is tender and cooked through.

Saturday, July 05, 2014

#3182 - Grilled Kielbasa

(by Shirley McNevich)

1 small can Dole pineapple chunks (drained)
2 onions (cut into chunks)
1 green bell pepper (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 orange bell pepper (cut into chunks)
2 lbs. kielbasa--more if you wish (cut into chunks)
1/2 cup cider vinegar
1 1/2 cups apple juice
2 TBSP cornstarch
1/2 cup Domino's dark brown sugar

Thread wooden or metal skewers, alternating between pineapple, onions, all four colors of bell peppers and kielbasa. Place the skewers on cookie sheets. In a saucepan over medium heat add cider vinegar, apple juice, cornstarch and brown sugar--cook/stir until boiling, then turn heat back to medium low and continue cooking/stirring until mixture thickens. Use a pastry brush to brush the cider mixture over the top side of all the skewers. Light grill to medium heat. When ready to grill, place the glazed side of each skewer down on the top grill rack and brush the cider mixture over the tops of all the skewers. Turn/re-glaze often until meat is hot and bubbling and peppers are tender.

Friday, July 04, 2014

#3181 - American Jell-O

(by Shirley McNevich)

2 - 3oz. boxes berry blue Jell-O
2 - 3oz. boxes raspberry Jell-O OR cherry Jell-O OR strawberry Jell-O
1 - 3oz. box lemon Jell-O
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)

Prepare both boxes of berry blue Jell-O according to package directions, then pour both mixtures into a 9 x 13 glass baking dish. Cool to room temperature, then refrigerate for 3 hours. In a bowl add the lemon Jell-O and only 1 cup boiling water--stir until dissolved. Cool slightly. In a mixer add cream cheese--beat. Slowly add lemon Jell-O mixture--beat until smooth. Cool to room temperature, then add the Cool Whip--stir until mixed. Remove glass dish from refrigerator--spread the cream cheese mixture evenly over the cold berry blue layer. Return to refrigerator for 3 more hours. Prepare both boxes of raspberry Jell-O according to box directions, then cool to room temperature. Remove glass dish from refrigerator--carefully and evenly pour the cooled raspberry Jell-O over the cream cheese layer. Refrigerate for 3 hours or until top layer is completely set.