Monday, June 29, 2015

#3537 - Yukon Gold Potato Salad

(by Shirley McNevich)

4 Yukon gold potatoes
4-5 hard boiled eggs (chopped)
2-3 celery ribs (chopped; more or less as you wish)
1/4 cup sweet relish (optional)
1 garlic clove (minced)
1 or 2 TBSP French's yellow mustard
1/2 cup mayo
salt and pepper (to your taste)
white sugar (as necessary)

Place the potatoes (skins on OR peeled--your choice) in a pot. Cover the potatoes with water and add a tsp. of salt. Bring the water to a boil over medium heat, then cook the potatoes until firm but tender. Drain the potatoes. If you want to eat the potato salad warm, cut the hot potatoes into bite sized pieces right away. If you want cold potato salad, cool the potatoes before cutting them into bite sized pieces. In a large bowl add bite sized potato pieces, chopped eggs, chopped celery, minced garlic, sweet relish, mustard and mayo--stir to mix. Taste--add salt/pepper as necessary. If you want the potato salad sweeter, add 1 tsp. white sugar at a time and stir again, tasting in between before adding more white sugar. If potato salad is too dry, add a little more mayo and stir again.

Wednesday, June 24, 2015

#3536 - Lemony Lemon Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix OR Duncan Hines lemon cake mix1 - 3oz. box lemon Jell-O
3/4 cup canola oil
4 eggs
3/4 cup water
1/4 tsp. lemon extract
1 cup Domino's powdered sugar
4 TBSP lemon juice

In a mixer add cake mix, Jell-O powder, canola oil, eggs, water and lemon extract--beat on low until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake according to the yellow box cake directions--test with a toothpick for doneness. Cool completely. In a bowl add powdered sugar and lemon juice--stir to mix. Drizzle the glaze mixture all over the top of the cooled cake.

#3535 - Ice Cream Cupcakes

(by Shirley McNevich)

good quality vanilla ice creamyour choice of toppings (sprinkles, jimmies, etc.)
any syrup toppings (chocolate, caramel, etc.)

Place cupcake liners into a pan or cookie sheet that will fit into your freezer. Place one scoop of vanilla ice cream into each cupcake liner. Add sprinkles, jimmies, etc. as desired. Keep them in the freezer until you are ready to serve. When ready to serve, add a little syrup topping, chopped peanuts, etc. to each (if you wish).

#3534 - Cinnamon Apple Walnut Cake

(by Shirley McNevich)

5 baking apples (washed, peeled and sliced)3 eggs
1 1/2 cups white sugar
3/4 cup canola oil
1 tsp. baking soda
1 tsp. cinnamon
1 TBSP vanilla
2 cups flour
3/4 cup chopped walnuts

In a bowl add eggs and white sugar--beat with a whisk. Add baking soda, canola oil, cinnamon and vanilla--beat with a whisk. Add the flour--stir just until mixed. Add apple slices and chopped walnuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Serve warm or cold. If you make this cake the day before serving, it will have much more flavor.

#3533 - Peach Cobbler Dump Cake

(by Shirley McNevich)

1 - 29oz. can peaches (drain but save the syrup)1 - 6oz. box peach Jell-O
1 - box Duncan Hines yellow cake mix
1/2 cup cold butter
1/2 cup water
1 cup reserved peach syrup

Grease a 9 x 13 cake pan and spread the peaches evenly over the bottom of the pan. Sprinkle the peach Jell-O powder evenly over the peaches. Sprinkle the yellow cake mix powder evenly over the whole thing. Cut the butter into small pieces and arrange them evenly over the top. In a bowl add the water and the reserved peach syrup--stir to mix. CAREFULLY pour the peach syrup mixture evenly over the whole top. Bake at 350 degrees for 55-60 minutes or until top is browned.

#3532 - Strawberry Coconut Frosting

(by Shirley McNevich)

4 cups Domino's powdered sugar
1/2 cup butter OR Parkay margarine (melted)
1/4 cup mashed strawberries
1/4 cup Baker's angelflake coconut

In a bowl add powdered sugar, melted butter, mashed strawberries and coconut--stir well, then beat with a spoon until thickened. If too runny, add more powdered sugar and beat again.

Tuesday, June 23, 2015

#3531 - French Bread Appetizers

(by Shirley McNevich)

1 cup grated Romano cheese
1 garlic clove (minced)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf of French bread
fresh grated Parmesan cheese (optional)

Slice the French bread into 1/2" slices. In a bowl add cream cheese--press/stir with a spoon until smooth. Add minced garlic and Romano cheese--stir to mix. Spread the cheese mixture on each bread slice, then place the bread slices on a cookie sheet (it's ok if the bread slices are touching). Place the cookie sheet on the top oven rack and broil for 3-4 minutes. Optional--if you want extra cheese flavor, add 1/2 cup of fresh shredded Parmesan cheese to the cream cheese mixture before spreading.

Monday, June 22, 2015

#3530 - Bacon Tots

(by Shirley McNevich)

2 cups frozen tater tots (thawed to room temperature)
shredded sharp cheddar cheese
raw applewood bacon slices

After thawing the tater tots, place them on paper towels to drain off any moisture. Line a cookie sheet with parchment paper OR no stick foil (if you don't do this, you will have an awful mess). Cut a bacon slice into four equal sized pieces. Place one bacon piece on the cookie sheet. Place one tater tot in the center of the bacon. Sprinkle some shredded sharp cheddar cheese over the top of the tater tot. Fold up the two sides of the bacon toward the top of the tater tot. Use a toothpick to go through the bacon and the tater tot. Repeat with as many as you wish. Bake at 400 degrees for 10 minutes, remove from oven, use the toothpicks to knock each one over sideways so the bottom of the bacon is exposed. Return to oven and bake 10-15 minutes longer or until bacon is done to your liking.

Sunday, June 21, 2015

#3529 - Braised BBQ Beef

(by Shirley McNevich)

1 - 3lb. chuck roast
fresh ground black pepper
2 chopped onions
2 TBSP olive oil
1 - 28oz. can crushed tomatoes
1 - 18oz. bottle of your favorite BBQ sauce

In a Dutch oven over medium heat add the olive oil and the chopped onions--cook/stir until onions are see through. Add the chopped tomatoes and BBQ sauce--cook/stir for 10 minutes. Salt/pepper all sides of the roast and place it carefully into the tomato mixture--turn heat back to simmer and place the lid on the Dutch oven. Simmer the roast for 3 hours or until tender. Once roast is tender, remove the roast and put it on a plate. Use a knife and a fork to shred the roast into bite sized pieces. Turn the heat back to medium on the tomato mixture--cook/stir uncovered until mixture is hot and thick. Add the meat pieces to the tomato mixture--cook/stir until meat is hot. Serve on good quality rolls.

Saturday, June 20, 2015

#3528 - Skillet Cabbage and Kielbasa

(by Shirley McNevich)

2lbs. cooked kielbasa (cut into coin shaped pieces, then cut each coin shaped piece in half)
1 TBSP canola oil
1 head of cabbage (torn into bite sized pieces)
1 large onion (chopped)
3 garlic cloves (minced)
2 tsp. white sugar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 tsp. cider vinegar
1 1/2 tsp. Dijon mustard
mashed potatoes (optional)

In a skillet over medium heat add canola oil and kielbasa pieces--cook/stir until browned. Place browned kielbasa pieces on a plate but leave the fat in the skillet. To the fat in the skillet add the chopped onions, minced garlic, white sugar, salt and pepper--stir well. Add the cabbage pieces--cook/stir until desired tenderness. In a bowl add the cider vinegar and Dijon mustard--stir to mix. Spread the mustard mixture over the cabbage. Add the kielbasa pieces--cook/stir until mixture it hot and cabbage is cooked to your liking. Serve by itself OR over mashed potatoes.

Friday, June 19, 2015

#3527 - Fresh Blueberry Cobbler Cake

(by Shirley McNevich)

1 1/4 cups flour
1/2 cup white sugar + 1/3 cup white sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
3/4 cup whole milk
1/3 cup butter (melted)
2 cups fresh blueberries
1 tsp. vanilla
good quality vanilla ice cream

In a bowl add flour, 1/2 cup white sugar the the baking powder--stir. Add the milk and melted butter--stir to mix. Spread the batter into a greased 8" square cake pan. Sprinkle the blueberries evenly over the top. Sprinkle the other 1/3 cup white sugar evenly over the blueberries. Drizzle the vanilla over the top. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Serve warm or at room temperature with vanilla ice cream.

Thursday, June 18, 2015

#3526 - Spinach Roasted Potatoes

(by Shirley McNevich)

6 red potatoes (washed and quartered)
2 TBSP butter
2 garlic cloves (minced)
1 TBSP fresh chopped parsley
salt and pepper (to your taste)
1 cup fresh baby spinach leaves (washed; more if you wish)

Place the quartered potatoes in a greased casserole dish. In a skillet over medium low heat add the butter--melt. Add the minced garlic--cook/stir until garlic is browned. Add fresh chopped parsley--stir well. Pour the butter mixture evenly over the potatoes, then toss the potatoes to coat. Sprinkle salt and pepper over the top (to your taste). Bake at 400 degrees (UNcovered) for 30-40 minutes or until tender. Remove from oven--add the spinach--toss to mix. Return to oven and bake 3-5 minutes longer or just until spinach becomes wilted.

Wednesday, June 17, 2015

#3525 - Lettuce Slaw

(by Shirley McNevich)

1 head iceberg lettuce
1/4 cup diced green bell peppers
1/4 cup chopped onions
2 TBSP white sugar (more if necessary)
3 TBSP cider vinegar (more if necessary)
1/2 cup mayo

Cut the head of lettuce in half. Place one half of the head (cut side down) on to a cutting board. Use a sharp knife to cut it into thin strips. Repeat with second half of the lettuce head. In a large bowl add sliced lettuce, diced green bell peppers and chopped onions--toss. In a bowl add white sugar, cider vinegar and mayo--stir well. Taste--if too sweet add more cider vinegar and stir again. If too sour add more white sugar and stir again. Pour the mayo mixture over the lettuce mixture--toss to coat and serve right away. If you use a large head of lettuce and the mixture is too dry, make a second batch of the mayo mixture, pour it over the lettuce mixture and toss to coat.

Tuesday, June 16, 2015

#3524 - Chicken Broth Lima Beans

(by Shirley McNevich)

4 TBSP butter
1/8 to 1/4 cup chopped onions
1 cup chicken broth (more if necessary)
12oz. frozen lima beans (thawed and drained)
1/4 tsp. salt (more if you wish)
1/4 tsp. fresh ground black pepper

In a saucepan over medium heat add 2 TBSP butter--melt. Add chopped onions--cook/stir until onions are soft. Add chicken broth--cook/stir until boiling. Once boiling add drained lima beans--cook/stir until boiling again. Turn heat back to simmer--simmer for 20-30 minutes (stirring occasionally). Once beans are tender, add the other 2 TBSP butter, salt and pepper--stir until butter is melted.

Monday, June 15, 2015

#3523 - Basic BBQ Sauce

(by Shirley McNevich)

1 cup Heinz ketchup
4 TBSP Domino's dark brown sugar (packed)
4 TBSP Worcestershire sauce
2 TBSP cider vinegar
2 tsp. garlic powder
a dash or two of Frank's red hot pepper sauce (optional)
1/2 tsp. mustard powder
1/2 tsp. salt

In a saucepan add ketchup, brown sugar, Worcestershire sauce, cider vinegar, garlic powder, hot pepper sauce, mustard powder and salt--stir to mix. Place saucepan over medium heat--cook/stir until mixture is hot. Taste--if you want it sweeter add more brown sugar. If you want it tangier add more cider vinegar. If you like it hotter add more hot pepper sauce. Stir well. Remove from heat and cool to room temperature.

Sunday, June 14, 2015

#3522 - Sour Cream Horseradish Dip

(by Shirley McNevich)

1 1/2 cups shredded sharp cheddar cheese
1 cup Breakstone's sour cream
1/4 cup crumbled cooked bacon
2 TBSP horseradish sauce (more if you like it with more "bite")
2 TBSP chopped fresh chives
good quality crackers

In a bowl add shredded sharp cheddar cheese, sour cream, bacon and horseradish sauce--beat with a whisk until well blended. Taste--add more horseradish sauce if you wish--beat well. Spread the mixture into a serving bowl--add chopped chives--stir to mix. Refrigerate until cold. Serve with good quality crackers.

Saturday, June 13, 2015

#3521 - Red Beets and Eggs

(by Shirley McNevich)

1/4 cup white sugar
1 TBSP cornstarch
1/2 tsp. salt
1/4 cup cider vinegar
1/4 cup water
2 - 15oz. can sliced beets (drained)
1 TBSP diced onions (more if you wish)
1 TBSP butter
2-3 hard boiled eggs (peeled and chopped)

In a large saucepan add white sugar, cornstarch, salt, vinegar and water--cook/stir over medium heat until boiling. Once boiling, cook/stir until thickened. Add drained beets and chopped onions--turn heat back to simmer. Simmer for 10 minutes until beets are hot, stirring occasionally. Add butter--stir until butter is melted. Remove from heat--add chopped eggs--stir to mix. Serve right away.

Friday, June 12, 2015

#3520 - Green Onion Potatoes

(by Shirley McNevich)

1 TBSP canola oil
3 potatoes (washed, peeled and sliced)
1 tsp. butter (more if you wish)
1 garlic clove (minced)
2 green onions (chopped)
1 TBSP fresh chopped parsley
paprika (to your taste)
salt (to your taste)
pepper (to your taste)

In a cast iron skillet over medium heat add canola oil--tilt skillet to cover the bottom with oil. Add the sliced potatoes--cover with a lid. Cook 2 minutes at a time, then stir the potatoes. Continue cooking/stirring until potatoes are tender. Add butter, salt, pepper and paprika--cook until butter is melted, then stir well. Add minced garlic, chopped parsley and green onions--stir. Cook uncovered for 4-5 more minutes.

Thursday, June 11, 2015

#3519 - Parmesan Creamed Corn

(by Shirley McNevich)

20oz. corn kernels (thawed and/or drained)
1 cup heavy cream
1 tsp. salt
2 TBSP white sugar
1/4 tsp. fresh ground black pepper
2 TBSP butter
1 cup whole milk
2 TBSP flour
1/4 cup fresh grated Parmesan cheese

In a bowl add the milk and flour--whisk to mix. In a skillet over medium heat add heavy cream, salt, white sugar, black pepper, butter and drained corn kernels--stir. Slowly add milk mixture while stirring--cook/stir over medium heat until mixture thickens. Remove from heat--add fresh grated Parmesan cheese. Serve right away.

Wednesday, June 10, 2015

#3518 - Tomato Salad

(by Shirley McNevich)

3 large tomatoes (washed, cored and cut into bite sized pieces)
1 large onion (cut in half, thinly sliced, and separated)
1 tsp. Italian seasoning
1/2 cup canola oil
1/2 cup cider vinegar
1/3 cup white sugar
1 tsp. salt
1/4 tsp. fresh ground black pepper (more if you wish)

In a bowl add tomato pieces, onion pieces and Italian seasoning--toss and set aside. In a separate bowl add canola oil, cider vinegar, white sugar, salt and pepper--stir until white sugar is dissolved. Pour the dressing mixture over the tomato mixture--toss to coat. Cover and refrigerate overnight. Toss again before serving.