Friday, July 31, 2015

#3569 - Frozen Blueberry Lemon PIe

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust
1 pint good quality vanilla ice cream (slightly softened)
1 pint lemon sherbet (slightly softened)
1 cup fresh blueberries
1/2 cup blueberry preserves

Spread 1/2 of the softened vanilla ice cream over the bottom of the graham cracker crust, then put the crust in the freezer for 30 minutes. Spread all of the softened lemon sherbet evenly over the vanilla ice cream, then put the crust back in the freezer for 30 minutes. Spread the rest of the softened vanilla ice cream over the lemon sherbet. Freeze the pie for 6-8 hours. In a bowl add fresh blueberries and blueberry preservers--stir carefully to mix. When serving the pie, drizzle each slice with the blueberry mixture. Note: you'll have to re-freeze and re-soften the leftover vanilla ice cream between recipe steps.

Thursday, July 30, 2015

#3568 - Frozen Peanut Butter Cheesecake

(by Shirley McNevich)

1/3 cup butter
1 cup Nestle's semi-sweet chocolate bits
2 1/2 cups Rice Krispies cereal
1 - 8oz. Philadelphia cream cheese (softened)
1 - 10oz. can Eagle brand sweetened condensed milk
3/4 cup Jif smooth peanut butter
1 tsp. vanilla
1 cup whipped cream OR Cool Whip
ice cream fudge topping

In a saucepan add butter and chocolate chips--cook/stir over low heat until melted. Remove from heat--add Rice Krispies--stir well. Press the mixture into the bottom of a greased 9 x 13 cake pan, then refrigerate the crust for 1 hour. In a mixer add cream cheese--beat. Slowly add Eagle milk--beat. Add peanut butter and vanilla--beat. Remove from mixer--add whipped cream OR Cool Whip--stir well. Spread batter over the refrigerated crust. Drizzle the top with fudge topping. Cover and freeze for 4-6 hours. Keep frozen.

Wednesday, July 29, 2015

#3567 - Cold Pina Colada Pie

(by Shirley McNevich)

2 cups Keebler Sandies cookies (crushed--measure AFTER crushing)
1 cup Baker's angelflake coconut + extra for sprinkling
1/4 cup butter (melted)
1/3 cup white sugar
2 TBSP cornstarch
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups Coco Lopez (brand) cream of coconut (usually found in the same grocery aisle with mixed drink supplies)
2 eggs
1 cup heavy whipping cream

In a bowl add crushed cookies, 1 cup angelflake coconut and melted butter--stir to mix. Press the mixture in the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10-13 minutes or until lightly browned, then cool completely. In a saucepan add white sugar and cornstarch--stir. Add crushed pineapple and its juice--stir. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, cook/stir for 1-2 more minutes or until mixture thickens. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add 1 cup of cream of coconut--beat. Add eggs--beat. Stir the cooled pineapple mixture well. Spread pineapple mixture evenly over the cooled crust. Spread the cream cheese mixture evenly over the pineapple mixture. Bake at 350 degrees for 35-45 minutes or until set. Cool completely, then refrigerate until cold (6-8 hours). In a mixer add heavy whipping cream--beat until mixture foams. While beating, slowly add 1/2 cup of cream of coconut--beat until peaks form. Spread the cream mixture over the top of the cold pie. Sprinkle extra angelflake coconut over the top if you wish.

Tuesday, July 28, 2015

#3566 - Mint Chocolate Ice Cream Pie

(by Shirley McNevich)

2 pints good quality mint chocolate chip ice cream
1 ready-made chocolate graham cracker crust
1 1/4 cups coarsely crushed Keebler Grasshopper cookies + extra for topping
fudge ice cream topping

Soften one pint of the ice cream, then spread it on the bottom of the chocolate crust. Evenly sprinkle the crushed cookies over the ice cream. Cover the pie and freeze for 1 hour. Soften the second pint of ice cream. Remove the pie from the freezer--spread the second pint of ice cream evenly over the crushed cookies. Cover and freeze 4-5 hours. Remove from freezer, thaw for 10 minutes, sprinkle more crushed cookies over the top before cutting. Serve each slice with a little fudge topping.

Monday, July 27, 2015

#3565 - Crispy Ice Cream Pie

(by Shirley McNevich)

1/2 gallon good quality vanilla ice cream (softened)
2 heaping cups Rice Krispies cereal
1/2 cup Kayro clear corn syrup
1/3 cup + 1/2 cup Jif smooth peanut butter

In a bowl add 1/3 cup peanut butter, corn syrup and Rice Krispies--stir with a wooden spoon to mix. Press the mixture into the bottom and up the sides of 2 - 8" pie plates. In a bowl add a few scoops of softened ice cream at a time--mash/mix with a spoon until smooth. Keep adding remaining ice cream and mashing it/stirring it until all of the ice cream is smooth and creamy. Add 1/2 cup of peanut butter--stir until well mixed. Spread half of the ice cream mixture into each of the pie plates. Freeze both pies until firm.

Sunday, July 26, 2015

#3564 - Chopped Pecan Cream Cheese Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup softened butter
4 cups Domino's powdered sugar
1 cup chopped pecans
2 tsp. vanilla
milk (IF necessary)

In a mixer add softened cream cheese and softened butter--beat well. Slowly add powdered sugar and vanilla--beat. Add chopped pecans--beat well. If frosting is too thin, add a little more powdered sugar and beat again. If frosting is too thick, add 1 TBSP milk at a time and beat again.

Saturday, July 25, 2015

#3563 - Peanut Butter Buttermilk Sheet Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 cup water
3/4 cup softened butter
1/2 cup Jif smooth peanut butter
1/4 cup canola oil
2 eggs
1/2 cup buttermilk
1 tsp. vanilla

In a bowl add flour, white sugar, baking soda and salt--stir and set aside. In a saucepan add the water and butter--cook/stir until boiling. Once boiling, remove from heat--add peanut butter and canola oil--stir until smooth. Pour the peanut butter mixture into the flour mixture--stir. In a bowl add eggs, buttermilk and vanilla--beat with a whisk. Add the buttermilk mixture to the peanut butter mixture--stir well. Pour batter into a greased and floured 11 x 15 jelly roll pan. Bake at 350 degrees for 20-27 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

Friday, July 24, 2015

#3562 - Pepperoni Zucchini Casserole

(by Shirley McNevich)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
15 slices of pepperoni (chopped)
3 cups shredded zucchini
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onions, zucchini and chopped pepperoni--stir to mix. Spread the mixture evenly into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

Thursday, July 23, 2015

#3561 - Rich Buttery Coffee Cake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
2 eggs
1 cup Breakstone's sour cream
1 tsp. vanilla
2 cups flour + 1/3 cup flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup Domino's dark brown sugar (packed)
2 TBSP melted butter
1 tsp. cinnamon

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add sour cream, salt, baking powder and vanilla--beat. Slowly add 2 cups flour--beat. Pour batter into a greased 9 x 13 cake pan. In a bowl add 1/3 cup flour, brown sugar, melted butter and cinnamon--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the batter. Bake at 350 degrees 30-40 minutes--test with a toothpick for doneness. Serve warm or room temperature.

Wednesday, July 22, 2015

#3560 - Blueberry Blackberry Coffee Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/3 cups white sugar
2 eggs
2 tsp. vanilla
2 cups buttermilk
4 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup fresh blueberries
1 cup fresh blackberries
Topping: 2/3 cup flour; 2/3 cup white sugar; 6 TBSP softened butter

In a mixer add 1/2 cup softened butter and 1 1/3 cups white sugar--beat. Add eggs, vanilla, baking powder and baking soda--beat. Slowly add 2 cups of flour--beat. Slowly add all of the buttermilk--beat. Slowly add remaining 2 cups flour--beat. Remove bowl from mixer--add blueberries and blackberries--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. In a bowl add 2/3 cup flour, 2/3 cup white sugar and 6 TBSP butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the batter. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool completely.

Tuesday, July 21, 2015

#3559 - Three Milk Cake

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking powder
1/2 cup softened butter
2 cups white sugar
5 egg yolks
5 egg whites
2 tsp. vanilla
2 cups whole milk
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 12oz. can Carnation evaporated milk
1 1/2 cups heavy whipping cream

In a mixer add butter and 1 cup white sugar--beat. Add egg yolks and 1 tsp. vanilla--beat. Add baking powder--beat. Slowly add flour--beat. In a separate mixer bowl add egg whites--beat until stiff. Add egg white mixture to cake batter--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool the cake for 20 minutes. Use a toothpick or a large meat fork to poke holes all over the cake, then cool the cake to room temperature. In a bowl add whole milk, Eagle milk and Carnation milk--stir to mix. Carefully pour the milk mixture evenly over the top of the cake so it soaks down into the holes. In a mixer add whipping cream, 1 cup white sugar and 1 tsp. vanilla--beat on low until mixed, them beat on medium speed until thick. Spread the mixture over the top of the cake. Refrigerate until cold. Keep refrigerated.

Monday, July 20, 2015

#3558 - Cream Pound Cake

(by Shirley McNevich)

1 cup softened butter
3 cups white sugar
6 eggs
3 cups CAKE flour
1 cup heavy whipping cream
3-4 TBSP vanilla
Domino's powdered sugar

In a mixer add butter--beat. Add white sugar--beat on medium speed 3-4 minutes. Add eggs one at a time, beating in between. Add whipping cream and vanilla--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 70-90 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust with powdered sugar if you wish. Note: make sure your cake flour is not too old or you will have trouble with the cake rising.

Sunday, July 19, 2015

#3557 - Cream Cheese Butter Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup melted butter
3 eggs
1 - 8oz. Philadelphia cream cheese (softened)
2 cups Domino's powdered sugar

In a mixer add cake mix powder, melted butter and 1 egg--beat. Press the mixture into the bottom of a greased and floured 9 x 13 cake pan. In a mixer add cream cheese and 2 eggs--beat. Slowly add powdered sugar--beat until smooth. Spread the cream cheese mixture over the top of the cake batter. Bake at 350 degrees for 35-40 minutes.

Saturday, July 18, 2015

#3556 - Strawberry Rhubarb Crumble

(by Shirley McNevich)

1 cup white sugar
3 TBSP flour + 1 1/2 cups flour
4 cups sliced strawberries
4 cups diced rhubarb
1 cup Domino's dark brown sugar (packed)
1 cup butter
1 cup Quaker quick oats

In a bowl add white sugar, 3 TBSP flour, all of the sliced strawberries and all of the diced rhubarb--toss to coat. Spread the mixture in the bottom of a greased 9 x 13 cake pan. In a bowl add 1 1/2 cups four, brown sugar, butter and oats--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the strawberry mixture. Bake at 375 degrees for 40-50 minutes or until crispy and browned.

Friday, July 17, 2015

#3555 - Fresh Strawberry Cream Cheese Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 1/2 quarts fresh strawberries (washed and de-stemmed)
1 cup white sugar
2 TBSP cornstarch
1/2 cup water
2 drops red food coloring
1 - 3oz. Philadelphia cream cheese (softened)
1 tsp. Domino's powdered sugar
1 can Reddi Whip whipped cream

Insert pie dough into a greased pie plate, flute the edges and spray the inside of the pie dough with Pam. Bake at 475 degrees for 8-10 minutes or until nicely browned, then cool completely. Mash a few of the strawberries at a time to make 1 cup of mashed strawberries. In a saucepan add the mashed strawberries, white sugar and cornstarch. Slowly add the water while stirring. Add the red food coloring--stir. Place the saucepan over medium heat and cook/stir until boiling and thickened. Remove from heat and cool to room temperature, then stir well. In a mixer add cream cheese and powdered sugar--beat until smooth. Spread the cream cheese mixture over all of the cooled pie crust. Spread all of the remaining strawberries evenly over the cream cheese layer (you can leave them whole or slice them--your choice). Carefully spread the cooked strawberry mixture evenly over the strawberries. Refrigerate until cold. Serve with Reddi Whip. Note: if you leave any spaces in the cream cheese layer, the juice from the sliced strawberries will seep through to the pie crust and make it mushy.

Thursday, July 16, 2015

#3554 - Sour Cucumber Salad

(by Shirley McNevich)

1 large cucumber
1 tsp. salt
2 TBSP white sugar
white vinegar
water
fresh ground black pepper

Peel the cucumber, then use a box grater to slice it into thin slices. Place the cucumber slices in a bowl and sprinkle the salt all over the top. Let the cucumbers stand for 30 minutes, then drain off any liquid. Sprinkle the white sugar over the cucumber slices--stir to mix. Add just enough white vinegar so cucumber are moistened--stir well. Grind some black pepper over the top, then let the cucumbers sit for a few minutes before stirring and serving. Optional: if you don't like such a strong vinegar flavor, when adding the vinegar add half vinegar and half water instead of all vinegar.

Wednesday, July 15, 2015

#3553 - Bagel Thins Pizza

(by Shirley McNevich)

1 bag sliced bagel thins (regular OR whole wheat)
1 bag shredded mozzarella cheese
1 jar pizza sauce
any other toppings you wish

If making in a toaster oven, place a sheet of foil on the toaster oven pan. Spread pizza sauce on 4 bagel thin halves and place them on the foil. Place the pan in the toaster oven, set the toaster oven for "toast" and set to 400 degrees. Toast just until pizza sauce is hot and the edges of the bagel thins start to brown. Remove from toaster oven--add toppings first, then sprinkle mozzarella cheese over the tops. Set toaster oven on "bake" and bake at 400 degrees until cheese is melted and lightly browned. Cool slightly before eating. Optional: if you need to use a regular oven instead of a toaster oven, use a cookie sheet. Lightly toast the bagels first in a regular toaster (if you don't toast them first, they will get soggy); arrange the toasted bagels on the cookie sheet; add the sauce, toppings and cheese; bake at 400 degrees until cheese is melted and bagels are hot.

Tuesday, July 14, 2015

#3552 - Fresh Green Bean Soup

(by Shirley McNevich)

3 cups fresh green beans (cut into 1" pieces)
1 TBSP baking soda
1 1/2 cups diced potatoes (peeled before dicing)
1/3 cup butter
1/2 cup chopped onions
1/3 cup crumbled cooked bacon
1 - 10.75oz. can Campbell's cream of chicken soup
3 cups milk
2 tsp. salt (1 tsp. for the green bean water; 1 tsp. for the potato water)
salt and pepper (to your taste)

In a pot of salted water add the green beans and the baking soda--bring to a boil, then cook 8-10 minutes or until beans are almost tender. Drain the green beans and set aside. In a separate pot add the diced potatoes, then barely cover with water and add salt--bring to a boil, reduce heat to medium and cook about 20 minutes or until potatoes are almost tender. Remove from heat--DO NOT DRAIN. In a skillet over medium heat add the butter and chopped onions--cook/stir until onions are tender. Add the onions to the potatoes/water--stir. Add cream of chicken soup and milk--stir well. Add the green beans, crumbled bacon and salt/pepper--stir well. Simmer the soup for 30 minutes. Stir well before serving.

Monday, July 13, 2015

#3551 - Quick Lemon Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding mix
1 cup water
4 egg whites
2 TBSP canola oil

In a mixer add cake mix, pudding powder, water, egg whites and canola oil--beat on low until mixed, then beat on medium speed for 3 minutes. Place cupcake liners into muffin tins. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 21-24 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

Sunday, July 12, 2015

#3550 - Blueberry Peach Cake

(by Shirley McNevich)

Batter: 4 TBSP softened butter; 3/4 cup white sugar; 1 egg; 1 tsp. vanilla; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. nutmeg; 2 cups flour; 1/2 cup milk

Filling: 1 cup fresh blueberries; 1 cup sliced fresh peaches (peeled before slicing)

Crumble Topping: 4 TBSP cold butter (cut into small pieces); 1/4 cup Domino's dark brown sugar; 1/2 cup flour; 1 tsp. cinnamon; 1/2 tsp. vanilla; a pinch of salt

Batter: in a mixer add softened butter and white sugar--beat. Add egg and vanilla--beat. Add baking powder, salt, nutmeg and milk--beat. Slowly add flour--beat. Spread 1/2 of the batter into a greased 9" cake pan. Evenly place the peach slices over the batter. Add the blueberries to the remaining batter--stir. With a large spoon, scoop the blueberry batter carefully over the peaches (you won't have enough to cover everywhere--that's ok). Topping: in a bowl add the cold butter pieces, brown sugar, flour, cinnamon, vanilla and salt--mix with a pastry blender to make crumbs. Sprinkle the crumb topping evenly over the top of the whole cake. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool completely. Serve with good quality vanilla ice cream.