Sunday, November 23, 2014

#3320 - Bacon Corn

(by Shirley McNevich)

1lb. bacon
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
32oz. whole kernel corn (drained)
salt and pepper (to your taste)

Chop the raw bacon into bite sized pieces. In a cast iron skillet add the bacon pieces--cook/stir over medium heat until bacon is browned but still soft. Drain off the bacon grease but save the grease. Add the chopped onions and chopped peppers to the bacon--cook/stir whole mixture until onions and peppers are tender (stirring constantly). Turn heat back to low--add the drained corn--cook/stir until corn is hot and tender. Optional--add a tsp. or two of bacon grease and stir well. Add salt and pepper to your taste--stir well.

Saturday, November 22, 2014

#3319 - Multi Potato Salad

(by Shirley McNevich)

1 large sweet potato
3 red potatoes
3 russet potatoes
1 cup mayo
2 TBSP white sugar (more if you wish)
1 TBSP white vinegar (more if you wish)
1 tsp. salt
3/4 tsp. dill weed
onion salt (optional--your choice of amount)

Wash, peel and cube the russet potatoes. Wash and cube the red potatoes (do NOT peel). Wash, peel and cube the russet potatoes. Place all of the potatoes and 1 tsp. salt in a pot--add enough water to cover all of the potatoes. Bring the water to a boil over medium heat. Once boiling, turn heat back to low and cook until all potatoes are fork tender. Drain but do NOT rinse, then cool to room temperature. In a separate bowl add mayo, white sugar, dill weed and onion salt--stir until mixed. Taste--if you want it more sour, add more white vinegar and stir again. If you like it more sweet, add a little more white sugar and stir again. Add more salt if necessary--stir again. Pour the mayo mixture over the cooled potatoes--used a wooden spoon to toss/stir until potatoes are covered with the mayo mixture (it's ok if the sweet potato pieces don't hold up). Cover the bowl and refrigerate overnight before serving.

Friday, November 21, 2014

#3318 - Italian Brussels Sprouts

(by Shirley McNevich)

16oz. frozen Brussels sprouts (thawed and drained)
1 tsp. salt + extra for sprinkling
pepper (your choice of amount)
1/2 cup heavy cream
1/2 to 1 cup grated white cheddar cheese
1/2 cup Italian bread crumbs
2 TBSP butter

Place thawed/drained Brussels sprouts in a pot with 1 tsp. salt--cover them with water. Turn heat to medium and bring to a boil--once boiling, cook/stir sprouts about 10 minutes or until tender. Remove from heat--drain but do NOT rinse. Using a sharp knife, cut each sprout into four pieces. Place the sprout pieces in a greased baking dish and salt/pepper them to your taste. Slowly pour the heavy cream into the corner of the baking dish so it doesn't wash away the salt and pepper from the sprouts. Sprinkle the shredded cheese over the sprouts and sprinkle the breadcrumbs all over the top. Cut the butter into pieces and spread the butter pieces over the breadcrumbs. Bake at 400 degrees for 15-20 minutes or until bubbling and browned.

Thursday, November 20, 2014

#3317 - Bacon Cheese Fries

(by Shirley McNevich)

1 bag of your favorite frozen French fries
6 slices of bacon
2 cups shredded cheddar cheese
Old Bay Seasoning--optional

Spread the frozen french fries on a greased cookie sheet and bake them according to bag directions. While the fries are baking, cook the bacon slices until crispy, drain the bacon on paper towels, and crumble the bacon. Once the fries are golden brown remove the cookie sheet from the oven. Turn the oven to broil and sprinkle the crumbled bacon and cheddar cheese all over the fries. Return the fries to the oven and broil until cheese is melted. Optional--sprinkle a little Old Bay Seasoning over the top of the melted cheese as soon as you take the fries out of the oven the last time.

Wednesday, November 19, 2014

#3316 - Frozen Sprinkle Cookies

(by Shirley McNevich)

3 cups sifted flour (measure before sifting)
1/4 tsp. salt
1/2 tsp. baking powder
2 sticks softened butter
1 cup white sugar
1 egg
2-3 tsp. vanilla
1 jar multi-colored round sprinkles

In a mixer add softened butter and white sugar--beat. Add egg and vanilla--beat. Add salt and baking powder--beat. Slowly add flour--beat. Place sprinkles in a bowl. Roll the cookie dough into 1" balls and roll each dough ball in the sprinkles. Set the dough balls very close together (but not touching) on a baking sheet so you can fit all of them on the same sheet. Place the sheet in the freezer for 30-40 minutes until very firm. Once they are firm, take the baking sheet out of the freezer and place it in the refrigerator for 30 minutes. Grease cookie sheets and place dough balls 2" apart (leaving remaining dough balls chilling in the refrigerator). Bake at 350 degrees for 13-14 minutes. Repeat with remaining dough balls.


#3315 - Mustard BBQ Sauce

(by Shirley McNevich)

2 TBSP butter
1/2 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. white pepper
1 tsp. fresh ground black pepper
2 TBSP chili powder
1/4 cup water
3/4 cup cider vinegar
1/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 cup French's yellow mustard

In a bowl add cayenne pepper, white pepper, black pepper, chili powder, brown sugar and white sugar--stir well to mix. In a saucepan over low heat add water and cider vinegar--stir. Add mustard and the dry ingredient mixture--stir well. Cook over low heat (simmer) for 1/2 hour, stirring occasionally. Add butter and soy sauce--cook/stir over low heat for an 10 additional minutes. Use sauce on grilled meats.

Monday, November 17, 2014

#3314 - Pork and Noodle Casserole

(by Shirley McNevich)

2lbs. pork steak (cubed)
water (if necessary)
2 cups chopped celery
1 medium onion (chopped)
2 -10.75oz. cans Campbell's cream of mushroom soup
salt
pepper
1 - 16oz. bag egg noodles
Velveeta cheese slices
crushed potato chips

In a skillet over medium heat add cubed pork steak, chopped celery and chopped onions--salt and pepper it to your taste, then cook/stir until meat is browned and vegetables are tender (adding a little water if necessary). Add both cans of mushroom soup--stir, turn heat back to simmer, and simmer while cooking the egg noodles. Cook egg noodles according to bag directions in salted water, then drain but do NOT rinse. Add the drained egg noodles to the pork mixture--stir. Pour the whole mixture into a Dutch oven and bake at 350 degrees for 1 hour or until meat is well cooked. When meat is done remove from oven, lay Velveeta cheese slices all over the top and spread crushed potato chips all over the top. Return to oven and bake just until cheese is melted.

Sunday, November 16, 2014

#3313 - Apple Cider Vinegar Salad Dressing

(by Shirley McNevich)

1/4 cup apple cider vinegar
2 TBSP honey
1 TBSP Dijon mustard
1/2 cup olive oil
1 garlic clove (minced)
salt and pepper (to your taste)

In a blender add cider vinegar, honey, Dijon mustard, olive oil, minced garlic, salt and pepper--beat until well mixed. Taste--if too sour add more honey and beat again. If too sweet add more cider vinegar and/or mustard and beat again. Use immediately over fresh salad greens. Recipe can be doubled, tripled, etc.

Saturday, November 15, 2014

#3312 - Mashed Turnips

(by Shirley McNevich)

6 red potatoes
2 large turnips
1/2 cup cream (room temperature)
1 stick butter (melted)
1/2 cup Breakstone's sour cream
salt
pepper

Scrub/wash the potatoes. Peel the turnips but NOT the potatoes. Cube the turnips and the potatoes. Place the cubed turnips and cubed potatoes in a pot--cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook them until tender (12-15 minutes). Drain but do NOT rinse the potatoes and turnips. In a large bowl add the drained turnips and drained potatoes--mash with a potato masher. Add the cream, melted butter and sour cream--stir well. Mash more if necessary. Add salt and pepper to your taste--stir well.

Friday, November 14, 2014

#3311 - Ground Beef Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
9oz. green beans (cooked and drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
2 cups prepared mashed potatoes
1 can French's french fried onions
1/2 cup shredded sharp cheddar cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned, then drain off any grease. Add cooked green beans, tomato soup and water--stir to mix. Pour the whole mixture into a greased 2 qt. casserole dish. In a bowl add the prepared mashed potatoes and 1/2 of the can of french fried onions--stir to mix. Spread the mashed potato mixture over the top of the beef mixture. Bake uncovered at 350 degrees for 25 minutes, remove from oven, spread the other 1/2 can of french fried onions and cheese all over the top. Return to oven and bake 10 minutes longer or until heated through and cheese is melted.



Thursday, November 13, 2014

#3310 - Impossible Pineapple Cake

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda
2 cups flour
2 - 8oz. cans Dole crushed pineapple (including the juice)
Sauce: 1/4 cup Parkay margarine; 1/2 cup milk; 3/4 cup Domino's powdered sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped walnuts

In a mixer add white sugar, brown sugar and eggs--beat. Add baking soda--beat. Add both cans of pineapple/juice--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40 minutes. While the cake is baking, make the sauce: in a saucepan over low heat add Parkay--melt. Add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, cook for 1 more minute. Remove from heat--add coconut and chopped walnuts--stir to mix. Spread the sauce mixture over the top of the warm cake. Cool completely.

Tuesday, November 11, 2014

#3309 - Ritzy Mac and Cheese

(by Shirley McNevich)

8oz. raw elbow macaroni
8oz. Velveeta cheese (cubed)
1 - 10.75oz. can Campbell's condensed cheddar cheese soup
1/2 to 1 cup Breakstone's sour cream (use the full 1 cup if you love sour cream)
1/4 cup shredded fresh Parmesan cheese (NOT pre-grated Parmesan cheese)
1/2 cup milk
1/2 cup crushed Ritz crackers
2 TBSP butter (melted)
salt (to your taste)
pepper (to your taste)

Cook macaroni in salted water according to box directions to "al dente". Drain the macaroni but DO NOT rinse. In a large bowl add drained macaroni, Velveeta cubes, cheddar cheese soup, sour cream, shredded Parmesan cheese, milk, salt and pepper--stir carefully to mix. Pour the mixture into a greased glass baking dish. In a separate bowl add the crushed Ritz crackers and melted butter--stir to mix. Sprinkle the cracker mixture all over the top of the macaroni mixture. Cover the dish with foil and bake at 350 degrees for 30 minutes, remove the foil, and bake 10-15 minutes longer or until the top is golden brown. Remove from oven and let it sit a few minutes before serving.


Monday, November 10, 2014

#3308 - Hot Chicken Salad

(by Shirley McNevich)

4 cups bite sized cooked chicken pieces OR the same amount of leftover turkey
2 cups diced celery
2 cups 4C fine Italian breadcrumbs
1 cup mayo
1/2 cup milk
1/4 cup chopped onions (optional)
1/2 tsp. black pepper
1 tsp. salt
8oz. grated very sharp cheddar cheese

Spread the breadcrumbs on an UNgreased cookie sheet--bake at 350 degrees for 6-8 minutes or until golden brown. Cool completely. In a large bowl add chicken pieces, diced celery, mayo, milk, chopped onions, salt and pepper--mix well. Add grated cheese and toasted breadcrumbs--stir well. Spread the mixture in a greased glass baking dish. Bake at 350 degrees for 30-45 minutes or until heated through. Serve on bread or rolls.


Sunday, November 09, 2014

#3307 - Dutch Oven Roast

(by Shirley McNevich)

1 - 3 to 4 lb. bottom round roast
salt
pepper
2 TBSP white vinegar
6 onions (sliced)
1 TBSP flour
1 cup water
olive oil

Pour some olive oil into a Dutch oven and swish it around until the whole bottom is greased. Slice the onions and place them in the Dutch oven. Salt and pepper (to your taste) the bottom and sides of the roast and place it on top of the onions. Drizzle
1 TBSP of white vinegar at a time over the top of the roast (2 TBSP total). Salt and pepper the whole top of the roast. Turn heat to high and cook until onions start to sizzle, then place the lid on the Dutch oven and turn heat back to simmer. Simmer the roast for 4 hours. After 4 hours, remove the roast and place it on a serving plate. Use tongs to remove the onions and place them all around the sides of the roast. To the drippings still in the Dutch oven add the water and flour--stir well to make the gravy. If gravy is too thick, add a little more water and stir again. If gravy is too thin, add a little more flour and stir again. Slice the roast and serve with the onions and gravy.

Saturday, November 08, 2014

#3306 - Bacon BBQ Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts (more if you have a large crockpot)
your favorite BBQ sauce (enough to cover the chicken)
8 slices raw bacon (more if needed)
pepper
salt (optional; the bacon should make the chicken salty enough)

Rinse the chicken breasts in water, then pat them dry. Salt/pepper each side of each chicken breast. Wrap two slices of bacon around one of the chicken breasts and place it in a greased crockpot. Repeat with all chicken breasts. Pour your favorite BBQ sauce all over the chicken breasts until they are completely covered with BBQ sauce (if you have a large crockpot you'll probably need two or more large bottles of BBQ sauce). Cook on low for 8 hours. Note: if you don't use enough BBQ sauce and all of the chicken is not completely submerged in sauce, the chicken will be dry and tough. If you don't have enough BBQ sauce on hand, add the BBQ sauce to a bowl and add a few cup of water--stir well.

Friday, November 07, 2014

#3305 - White Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
3 eggs
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup Nestle's MINI semi-sweet chocolate bits

In a bowl add eggs--beat. Add white cake mix powder, cherry pie filling and mini chocolate bits--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

Thursday, November 06, 2014

#3304 - Muffin Hushpuppies

(by Shirley McNevich)

2/3 cup yellow cornmeal
1/3 cup flour
3/4 tsp. salt
1 tsp. baking powder
1/8 tsp. fresh ground black pepper
1/2 cup finely chopped onions
2 beaten eggs
2 TBSP butter (melted)
1/3 cup milk

Grease a mini muffin tin pan (it should have 24 mini muffin cups). In a bowl add yellow cornmeal, flour, baking powder, salt and pepper--stir to mix. In another bowl add chopped onions, milk, beaten eggs and melted butter--stir to mix. Pour egg mixture into flour mixture--stir just until mixed. Drop 1 TBSP of the batter into each of the greased mini muffin tin cups. Bake at 450 degrees for 10-11 minutes or until browned around the edges. Cool slightly before removing them from the mini muffin tin.

#3303 - Easy Turkey Meatballs

(by Shirley McNevich)

1lb. ground turkey
1 beaten egg
1/2 cup breadcrumbs
1/2 tsp. oregano
1/2 tsp. pepper
1/2 tsp. salt
1 cup chopped parsley
1/4 cup finely chopped onions
3 garlic cloves (minced)

In a small bowl add minced garlic, chopped onions, chopped parsley, salt, pepper and oregano--stir to mix. In a large bowl add ground turkey and beaten egg--mix with your hands. Sprinkle the onion mixture and breadcrumbs all over the turkey mixture--mix with your hands until well mixed. Spray a skillet with Pam. Shape the turkey mixture into 1" meatballs. Place half of the meatballs in the greased skillet--cook/stir over medium heat until outsides are browned and insides are cooked (6-8 minutes). Repeat with remaining meatballs. Optional: if you would rather bake them, place them in a greased glass baking dish and bake at 350 degrees for 30-35 minutes.

Tuesday, November 04, 2014

#3302 - Pumpkin Caramel Poke Cake

(by Sue Sheaffer - friend)

1 box Duncan Hines spice cake mix
1 cup Eagle brand condensed milk (NOT evaporated)
1 cup caramel dip
10-15 ginger snap cookies (coarsely crushed)
Frosting: 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 cup milk; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1/2 tsp. pumpkin pie spice (optional)

Cake: prepare cake in a 9 x 13 cake pan according to box directions. While the cake is still warm, poke holes 1" apart all over the cake using the handle end of a wooden spoon (poke all the way to the bottom). In a bowl add the Eagle brand milk and caramel dip--stir well to mix. Pour the caramel mixture evenly all over the top of the warm cake. Cool to room temperature, then refrigerate for 1 hour. Frosting: in a mixer add vanilla pudding mix, 1 cup milk, powdered sugar and pumpkin pie spice--beat until mixed, then beat until mixture starts to thicken. Remove bowl from mixer--add Cool Whip--stir to mix. Frost the cake with the frosting, then sprinkle the coarsely crushed ginger snaps all over the top of the frosting. Optional: drizzle additional caramel dip all over the top of the cake. Refrigerate until cold. Keep refrigerated. Optional: the pumpkin pie spice makes the frosting very spicy. If you don't like that much of a spice flavor, either substitute the pumpkin pie spice with cinnamon or skip it altogether.

Monday, November 03, 2014

#3301 - Pineapple Banana Dessert

(by Shirley McNevich)

1 - 3oz. box raspberry Jell-O
1 cup boiling water
1 cup pineapple juice
1 banana (peeled and sliced into coin shaped pieces)

In a bowl add raspberry Jell-O and boiling water--stir until dissolved. Add pineapple juice--stir to mix. Cool to room temperature, then refrigerate until it starts to thicken. When slightly thickened, add banana slices--stir. Refrigerate until cold.