Sunday, October 04, 2015

#3634 - Italian Gravy (Red Sauce)

(by Shirley McNevich)

1/2 cup olive oil
1 large onion (minced)
3 garlic cloves (minced)
4 cups water
2 - 32oz. cans crushed tomatoes
1 - 16oz. can Hunt's tomato paste
1/4 cup chopped fresh basil
1 tsp. baking soda
1 tsp. white sugar (more if necessary)
salt, pepper and oregano (to your taste)

In a Dutch oven over medium heat add olive oil, minced onions and minced garlic--cook/stir until onions are see-through. Turn heat back to medium low. Add water, crushed tomatoes, tomato paste, chopped basil, baking soda, white sugar, salt, pepper and oregano--cook/stir until mixture is simmering. Tilt the lid on the Dutch oven and simmer for 2 hours or until sauce is thick. Taste--adjust seasonings as necessary.

Saturday, October 03, 2015

#3633 - Cabbage and Onions

(by Shirley McNevich)

1 onion (chopped)
1 head of cabbage
1 1/2 TBSP butter
5-6 bacon slices
salt and pepper (to your taste)

Remove the cabbage core, then tear the cabbage into bite sized pieces (just enough cabbage so it will fit in your cast iron skillet). In a cast iron skillet over medium heat fry the bacon. When bacon is done, place the bacon slices on paper towels to drain and leave the bacon drippings in the skillet. Add the butter and onions to the bacon drippings--cook/stir until onions soften. Add the cabbage pieces--toss/cook until cabbage is wilted and tender. Remove from heat. Crumble the drained bacon and add it to the cabbage mixture--toss to mix. Add salt and pepper as needed. Serve hot.

Friday, October 02, 2015

#3632 - Chocolate Jelly Cake

(by Shirley McNevich)

1 cup white sugar
2 cups sifted CAKE flour (sift after measuring)
4 TBSP Hershey's cocoa
2 tsp. baking soda
a pinch of salt
1 cup water
2 TBSP Welch's grape jelly
1 cup mayo
2 tsp. vanilla

In a bowl add white sugar, sifted cake flour, cocoa, baking soda and salt--stir. In a mixer add water, grape jelly, mayo and vanilla--beat on low to mix. Slowly add flour mixture--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

Thursday, October 01, 2015

#3631 - Easy Pot Pie

(by Shirley McNevich)

3 cups shredded cooked chicken
2 - 10.75oz. cans Campbell's cream of chicken soup
3 cups frozen mixed vegetables (thawed and drained)
2 cups shredded cheese (your choice of type)
1 - 16oz. can Pillsbury Grands biscuit dough
2 TBSP butter (melted)

In a bowl add chicken, both cans of soup, drained vegetables and shredded cheese--stir to mix. Pour the mixture into a greased 9 x 13 glass baking dish. Open the biscuit dough and separate dough into 8 biscuits. Cut each biscuit dough into four equal pieces. Place the 32 biscuit pieces in a bowl--drizzle with the melted butter and toss to coat with butter. Spread the biscuit pieces over the top of the chicken mixture. Bake at 375 degrees 20-25 minutes or until top is browned and chicken mixture is hot.

Wednesday, September 30, 2015

#3630 - Puffed Potatoes

(by Shirley McNevich)

1lb. Yukon gold potatoes
1/4 cup Breakstone's sour cream
3 TBSP softened Philadelphia cream cheese
garlic powder
parsley flakes
2 sheets of puff pastry (thawed according to box directions)
1 egg
1 TBSP water

Wash/peel the potatoes, cut them into chunks and boil them in salted water until tender. Drain off the water. In a bowl add drained potatoes--mash with a potato masher. Add cream cheese and sour cream--mix well. Add salt, pepper, parsley flakes and garlic powder (to your taste)--mix well. In a bowl add egg and water--mix well to make an egg wash. Roll out one sheet of puffed pastry on a floured counter. Cut the sheet into 9 equal sizes squares (3 rows of 3). Place some of the mashed potato mixture in the center of each pastry square. Brush all four sides of each square with egg wash, then pull the four corners together and pinch them to seal. Repeat with all squares, then repeat with the second sheet of puff pastry (9 more squares). Place them on greased cookie sheets (pinched corner side down). Bake at 425 degrees 18-20 minutes or until golden brown.

Tuesday, September 29, 2015

#3629 - Baked Tomato Slices

(by Shirley McNevich)

3 large tomatoes
1 bag shredded Monterey Jack cheese
1/2 cup chopped bell peppers (red, green, orange, yellow--one color OR a mixture)

Slice each tomato into 4-5 thick slices and arrange them on a foil lined baking sheet. Spoon chopped bell peppers evenly over each tomato. Sprinkle shredded cheese over the tops of each tomato. Sprinkle a little oregano over the cheese. Bake at 350 degrees 15 minutes or until cheese is browned and bubbling. Remove slices using a slotted spatula to drain off any extra juices before place them on serving plates.

#3628 - Dijon Mustard Dressing

(by Shirley McNevich)

1 heaping TBSP Dijon mustard
2 TBSP balsamic vinegar
5 TBSP olive oil
salt and pepper (to your taste)

In a bowl add Dijon mustard, balsamic vinegar and olive oil--stir well. Add salt and pepper to your taste--stir well. Use on a salad or on a fully cooked steak. Double, triple recipe as necessary.

Sunday, September 27, 2015

#3627 - Homemade Chocolate Pudding

(by Shirley McNevich)

6 TBSP white sugar
1/4 cup Hershey's cocoa
2 TBSP cornstarch
1 1/2 cups milk
1/2 tsp. vanilla

In a saucepan (no heat yet) add white sugar, cocoa and cornstarch--stir. Slowly add milk while stirring--stir well. Place saucepan over low heat--stir constantly and bring to a boil. Once boiling, cook/stir for 2 minutes. Remove from heat--add vanilla--stir. Pour hot mixture into a glass bowl or glass serving dishes. Place a piece of Saran wrap on top of each and press the wrap so it is touching the whole top of the pudding. Cool to room temperature, then refrigerate until cold.

Saturday, September 26, 2015

#3626 - Zucchini Chowder

(by Shirley McNevich)

4-8 slices cooked bacon (crumbled)
3/4 cup chopped green onions
1/4 cup chopped celery
1lb. zucchini (peeled and chopped)
1lb. frozen corn kernels (thawed and drained)
2 1/4 cup milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded sharp cheddar cheese
other seasonings to your taste

Cook the bacon in a Dutch oven but save 2 tsp. of the bacon drippings. Crumble the bacon. To the 2 tsp. bacon drippings in the Dutch oven add chopped onions, celery and zucchini--cook/stir over medium low heat until vegetables are tender. Reserve 1 cup of the drained corn. In a blender add the UNreserved corn and 1 cup of milk--blend well. Add remaining 1 1/4 cups milk, the salt and the pepper to the blender mixture--blend well. Pour the blender mixture into the soup--stir well. Add the crumbled bacon, reserved corn and shredded cheese to the soup--cook/stir until soup is hot. Taste--add more seasonings to your taste. If broth is too thin, add a ladle of broth to a bowl and whisk in a tsp. cornstarch, then add it to the soup and stir well. Repeat if necessary.

Friday, September 25, 2015

#3625 - Dreamy Chocolate Cheesecake

(by Shirley McNevich)

1 1/2 cups Nestle's semi-sweet chocolate chips
1 - 8oz. Philadelphia cream cheese (softened) AND
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/4 cup softened butter
2 cups Cool Whip (thawed)
1 ready-made graham cracker crust
1 bag Nestle's MINI chocolate chips (optional)

Melt chocolate chips according to bag directions, then cool slightly. In a mixer add both packs of cream cheese--beat. Add white sugar and butter--beat. Slowly add melted chocolate chips--beat until smooth. Remove bowl from mixer--add Cool Whip--stir to mix. Spread the mixture into the graham cracker crust. Refrigerate until cold. Optional: garnish the top with mini chocolate chips.

Thursday, September 24, 2015

#3624 - Baked Enchiladas

(by Shirley McNevich)

1 red bell pepper (chopped)
8oz. mushrooms (sliced)
1/2 cup chopped green onions
1 TBSP butter
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
8oz. shredded sharp cheddar cheese
2 cups cooked chicken pieces
6 tortillas
1 jar salsa

Line a 9 x 13 baking dish with foil, then spray the inside of the foil with Pam. In a saucepan over medium heat add butter, chopped onions, mushrooms and red bell peppers--cook/stir until tender, then drain. Add sour cream, cream of chicken soup and HALF of the shredded cheese to the mushroom mixture--stir to mix. Add cooked chicken pieces--stir to mix. Spread the mixture evenly over each tortilla shell, roll them closed and place them side by side in the foil-lined baking dish. Spread salsa (your choice of amount) and remaining shredded cheese over the tops. Bake at 350 degrees 20-25 minutes or until hot. Note: if you're afraid they will get soggy during baking, omit the salsa and serve salsa on the side instead.

Wednesday, September 23, 2015

#3623 - Dream Coffee Cake

(by Alma Russell - friend)

1 box Duncan Hines yellow cake mix
1 cup canola oil
4 eggs
1 cup Breakstone's sour cream
3/4 cup Domino's dark brown sugar (packed)
3 TBSP butter
2 tsp. cinnamon
1 3/4 cups chopped walnuts

In a bowl add cake mix powder, canola oil, eggs and sour cream--mix with a pastry blender to make crumbs. In a separate bowl add brown sugar, butter, cinnamon and chopped walnuts--mix with a pastry blender to make crumbs. Spread half of the batter crumbs into a greased 9 x 13 cake pan. Sprinkle half of the walnut crumbs over the the batter crumbs. Spread the other half of the batter crumbs over the walnut crumbs. Spread the other half of the walnut crumbs over the batter crumbs. Bake at 350 degrees 35 minutes or until top is browned.

Tuesday, September 22, 2015

#3622 - Hot Broccoli Bacon Dip

(by Shirley McNevich)

2 cups chopped broccoli
1 cup mayo
1 1/2 cups Breakstone's sour cream
1 cup shredded cheddar cheese (regular OR sharp)
1 1/2 cups shredded mozzarella cheese
2 garlic cloves (minced)
1/2 cup crumbled cooked bacon
1/2 cup diced red onions
dip crackers

Cook broccoli in salted water until it just starts to get tender. Remove from heat and drain broccoli. Chop broccoli into small pieces until you have 2 cups of chopped broccoli. In a bowl add chopped broccoli, diced red onions, bacon bits and minced garlic--stir to mix. Add mayo, sour cream, all of the shredded cheddar cheese and 1 cup of the shredded mozzarella cheese--stir well. Spread the mixture into a greased square baking dish. Sprinkle the other 1/2 cup shredded mozzarella cheese over the top. Bake at 425 degrees 15-18 minutes or until cheese on top is melted and browned. Serve hot with good quality crackers.

Monday, September 21, 2015

#3621 - Quick Biscuits and Gravy

(by Shirley McNevich)

1 - 1lb. can refrigerated Grands biscuit dough
12oz. pork sausage
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups milk

Separate and bake biscuits according to can directions. While biscuits are baking, remove sausage casings and crumble the sausage into a skillet. Cook/stir sausage over medium heat until sausage is browned. Add flour, salt and pepper to sausage while stirring. Slowly add milk to the sausage mixture while stirring--cook/stir until mixture is gravy consistency and is hot. Serve the pork gravy mixture over the warm biscuits.

Sunday, September 20, 2015

#3620 - Upside Down Caramel Apple Cake

(by Shirley McNevich)

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

Topping: 1/2 cup butter; 1 1/2 cups Domino's dark brown sugar; 1 tsp. cinnamon; 4 medium apples (washed, peeled and sliced)

In a saucepan over medium heat add 1/2 cup butter--melt. Slowly add brown sugar while stirring--cook/stir until mixture starts to boil. Remove from heat--add 1 tsp. cinnamon--stir well. Pour the hot mixture evenly into the bottom of a greased 9 x 13 cake pan. Spread all of the apple slices evenly over the hot mixture. Batter: in a bowl add flour, baking powder, 1 tsp. cinnamon, and salt--stir to mix. In a mixer add 1 cup butter and the white sugar--beat. Add eggs one at a time--beat. Add vanilla--beat. Slowly add flour mixture--beat. Slowly add milk--beat. Pour batter evenly over the apple slices. Bake at 325 degrees 55-70 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake edges with a knife. Place a cake plate upside down on top of the cake, then invert the cake on to the plate. Serve cake with whipped cream.

Saturday, September 19, 2015

#3619 - Parmesan Peas and Onions

(by Shirley McNevich)

1 medium onion (more if you wish)
1 tsp. minced garlic
2 TBSP butter
16oz. frozen peas
3 TBSP water
1/2 tsp. salt
1/4 tsp. pepper
Parmesan cheese

Peel and slice the onion, then cut the slices in half. Separate the sliced onions. In a skillet over medium heat add butter, onions and minced garlic--cook/stir until onions are tender. Add frozen peas and water--cook/stir until boiling. Once boiling, turn heat back to simmer, tilt a lid on the skillet and simmer 5-7 minutes or until peas are tender. Remove from heat--add salt and pepper--stir. Scoop the mixture into a serving bowl and sprinkle Parmesan cheese over the top.

Friday, September 18, 2015

#3618 - English Muffin Reubens

(by Shirley McNevich)

4 eggs
2 TBSP butter
8 large slices pastrami
1 cup sauerkraut
1/2 cup mayo
4 TBSP ketchup
1/2 tsp. horseradish sauce
4 English muffins

Slice the English muffins and toast them. In a bowl add mayo, ketchup and horseradish--stir to mix. In a skillet over medium heat add one slice of pastrami at a time--cook on both sides until hot and so that they sides are slightly browned. Repeat with all pastrami. In the same skillet add 1/2 TBSP butter--melt. Add one egg--cook until almost set. Repeat with remaining butter and eggs. While cooking the eggs, heat the sauerkraut in a small pot until hot. Smear the mayo mixture on all of the English muffins. Place one English muffin on a plate and add pastrami (folding where necessary), sauerkraut and one fried egg. Top with the other half of the muffin. Repeat with all muffins. Makes 4 sandwiches.

Thursday, September 17, 2015

#3617 - Spicy Pumpkin Muffins

(by Shirley McNevich)

1 - 15oz. can Libby's canned pumpkin
4 eggs
1 cup canola oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. ginger
1 tsp. vanilla
Domino's powdered sugar (optional)

In a bowl add pumpkin, eggs canola oil, water, vanilla and white sugar--mix well. In a separate bowl add flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger--whisk to mix. Slowly add dry mixture to wet mixture while stirring--stir just until blended. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees 25-30 minutes--test with a toothpick for doneness. Cool completely. Optional: dust the tops of the cooled muffins with powdered sugar.

Wednesday, September 16, 2015

#3616 - Stuffed Zucchini

(by Shirley McNevich)

4 - 8" zucchini
1lb. Italian sausage
1 TBSP olive oil
1 onion (chopped)
1/2 cup 4C Italian breadcrumbs
1 cup shredded 6 cheese blend cheese
1 beaten egg

Wash each zucchini but do NOT peel. Slice each zucchini in half lengthwise. Scoop out most of the pulp from the zucchini halves, leaving about 1/4" pulp still in the zucchinis. Chop the scooped out zucchini pulp--set aside. In a pot of boiling salted water add the zucchini shells--cook/stir 3-4 minutes or until tender but still crisp. Drain the zucchini shells on paper towels (upside down). Remove the sausage casings and crumble the sausage in a skillet--cook/stir over medium heat until sausage is browned. Remove the sausage to a plate but leave the drippings in the skillet. To the drippings still in the skillet add 1 TBSP olive oil and chopped onions--cook/stir over medium heat until onions are soft. Add the chopped zucchini pulp--cook/stir until tender. Add drained sausage--cook/stir until hot. Remove from heat. Place the drained zucchini shells into a greased 9 x 13 cake pan. Sprinkle the zucchini shell insides with salt and pepper. Dump the sausage mixture into a bowl--add the breadcrumbs, 1/2 cup of the shredded cheese and the beaten egg--mix. Evenly stuff all of the zucchini shells with the sausage mixture. Sprinkle the other 1/2 cup shredded cheese evenly over the top of all the stuffed zucchinis. Bake at 350 degrees 20-25 minutes or until cheese is browned and zucchinis are hot.

Tuesday, September 15, 2015

#3615 - Bacon and Pea Salad

(by Shirley McNevich)

1lb. bacon (fried and crumbled)
2lbs. frozen peas (thawed and well drained)
3/4 cup grated/shredded sharp cheddar cheese
1/2 of a small red onion (chopped)
1/2 cup mayo
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. paprika
cherry tomatoes (quartered)

In a large glass bowl add thawed peas, shredded cheese and chopped onions--toss to coat. Add mayo, crumbled bacon, salt, pepper and paprika--toss to coat. Taste--add/adjust spices as necessary, then toss again. Cover and refrigerate until very cold. When ready to serve, add quartered cherry tomatoes and toss well. Optional: add some of your favorite shaped pasta (cooked and well drained).