Monday, September 01, 2014

#3239 - Grilled Vegetables

(by Shirley McNevich)

1 large sweet onion (separated into rings, then slice rings in half)
1 red bell pepper (cut into strips, then cut strips in half)
1 green bell pepper (cut into strips, then cut strips in half)
olive oil

In a large bowl add sliced onion pieces and bell pepper strips--add a few TBSP of olive oil, then toss to coat. Add more olive oil if necessary. Rip off two large pieces of aluminum foil and spray them with Pam. Dump half of the onions/peppers mixture into the center of each greased piece of foil. Pull up all four sides to make a packet but leave the very top slightly open. Turn outdoor grill to medium and place the packets on the middle or top rack for about 15-20 minutes. After 15-20 minutes, leave the packets on the middle or top rack and while you grill your meats on the lower racks. When your meats are done, remove the onions/peppers packets and dump the contents into a serving bowl to use as toppings for your meats. Cooking them this length will still leave them a little crispy--if you don't like them crispy, move the packets to the bottom rack and continue cooking until tender. You can also substitute other vegetables such as yellow bell peppers, orange bell peppers, squash zucchini, etc.

Sunday, August 31, 2014

#3238 - Scratch Stewed Tomatoes

(by Shirley McNevich)

5 fresh, large tomatoes (tomatoes that are home grown or from a Farmer's Market work best)
1 tsp. salt
3 TBSP white sugar
1 1/2 TBSP cornstarch

Wash tomatoes and put them in a large bowl. Cover the tomatoes with boiling water and let them sit for 3 minutes. Drain the tomatoes. Use a sharp knife to cut out the core of each tomato. Peel the skin off of each tomato. Cut each tomato into about six pieces and place all of the pieces into a large saucepan. Turn heat to medium--stir while adding the salt. Cook/stir the tomatoes for about 10 minutes (they will fall apart and become juicy). Add white sugar to the tomatoes while stirring. In a small bowl add the cornstarch and a TBSP of water at a time while stirring--keep adding more water until you have a liquid and the cornstarch is completely dissolved. Turn heat down to simmer--add the cornstarch liquid while stirring and keep stirring until the tomatoes thicken. Serve hot.

Saturday, August 30, 2014

#3237 - Fresh Dill Pasta Salad

(by Shirley McNevich)

1 - 8oz. box small pasta shells (cooked and drained according to box direction but DO NOT RINSE)
1 small container cherry tomatoes
2 cups chopped fresh spinach
1 orange bell pepper (chopped)
1/4 cup chopped red onions
3 TBSP chopped fresh dill
1 - 8oz. bag any flavor shredded cheese
1 bottle Italian salad dressing (chilled)--regular OR reduced calorie

In a large bowl add drained pasta, chopped spinach, chopped orange bell peppers, chopped red onions and chopped fresh dill--toss to mix. Add about half of the bottle of salad dressing--toss to coat. Cover and refrigerate until cold. When ready to serve, halve the cherry tomatoes. Add cherry tomato halves and half of the shredded cheese to the pasta mixture--toss to coat. Add more Italian dressing and more shredded cheese if needed.

Friday, August 29, 2014

#3236 - Sweet Corn Pasta Salad

(by Shirley McNevich)

1 1/2 cups raw bowtie pasta
1 cup bite sized cooked chicken pieces
2 ears sweet corn
1 tomato (chopped)
1 tsp. salt
1/8 tsp. fresh ground black pepper
Parmesan cheese for sprinkling
Italian dressing OR pesto sauce

In a Dutch oven add the bowtie pasta--cover with water and add add 1 tsp. salt--cook/stir over medium heat for 5 minutes, then add the husked sweet corn--cook for 7 minutes or until pasta is tender and corn is cooked. Drain the pasta and the corn, then remove the corn and rinse it under cold water (but don't rinse the pasta). Cut the corn off of the cob using a sharp knife. In a bowl add the corn kernels, drained pasta, chopped tomatoes, pepper and chicken--stir carefully to mix. Separate the whole mixture into serving bowls, top with Italian dressing OR pesto sauce and Parmesan cheese.

Thursday, August 28, 2014

#3235 - Vinegar Corn Salad

(by Shirley McNevich)

1 - 15oz. can sweet kernel corn (drained) OR the same amount of cooked fresh sweet corn
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/3 cup chopped sweet onions
1 tomato (chopped)
3 TBSP cider vinegar
2 TBSP white sugar
1 TBSP olive oil
1 TBSP water
a pinch of salt
fresh ground black pepper (to your taste)

In a bowl add corn kernels, chopped peppers (green, red and yellow) and chopped onions--toss to mix. In a bowl add cider vinegar, white sugar, olive oil, water, salt and pepper--stir to mix. Pour the vinegar mixture over the corn mixture--stir to coat. If too dry, repeat making vinegar mixture as necessary and adding to the corn mixture--stir to mix. Cover and refrigerate until cold. When ready to serve, add chopped tomatoes--stir well.

Wednesday, August 27, 2014

#3234 - Garden Tomato Salsa

(by Shirley McNevich)

3 cups finely chopped fresh garden tomatoes
1/2 cup chopped green bell peppers
1 cup chopped onions
1/2 tsp. fresh ground black pepper
other seasonings as you wish

If using supermarket tomatoes, peel the tomatoes first before chopping (the skins are much harder than home grown tomatoes). In a bowl add chopped tomatoes, chopped green bell peppers, chopped onions and fresh ground black pepper--stir to mix. Taste--add other seasonings to your taste such as salt, garlic powder, etc., then stir again. Depending on your taste you can also add fresh corn kernels, chopped hot peppers, etc. Recipe can be doubled, tripled, etc.

Tuesday, August 26, 2014

#3233 - Ham and Egg Pie

(by Shirley McNevich)

3 cups shredded hash brown potatoes
1/4 cup butter (melted)
Lawry's seasoning salt
1 to 1 1/2 cups diced cooked ham (substitute bacon if you wish)
1/4 cup chopped onions
1 1/2 cups shredded cheddar cheese
4-6 eggs
1/2 to 1 cup milk (1/2 cup is using 4 eggs; 1 cup if using 6 eggs)

Measure out 3 cups of shredded hash brown potatoes from the bag, then thaw and drain them. Very important--spread a handful of the hash browns in between paper towels and squeeze as much liquid out as you can. Repeat with all hash browns. Once the hash browns are as dry as you can get them, press them into the bottom and up the sides of a greased 9" pie plate. Drizzle the melted butter all over the hash browns, then sprinkle seasoning salt over the hash browns. Bake at 425 degrees for 20-25 minutes or until browned. In a bowl add ham pieces, chopped onions and shredded cheese--stir to mix. In a separate bowl add eggs, milk and salt/pepper to your taste--beat with a whisk. Spread ham mixture over the bottom of the hash brown crust. Pour egg mixture over the top. Turn heat back to 350 degrees and bake 20-25 minutes or until puffy and well browned. Wait a few minutes after removing from oven before cutting and serving.

Monday, August 25, 2014

#3232 - Cherry Nest Cookies

(by Shirley McNevich)

1 - 12oz. jar maraschino cherries
1/3 cup white sugar
1/4 cup softened butter
1 egg
2 tsp. vanilla
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 beaten egg white
1/2 cup Baker's angelflake coconut   
Drain the cherries, slice 10 of the cherries in half and place them on paper towels to soak up any leftover cherry juice. Chop the remaining cherries that you didn't slice in half. In a mixer add butter and white sugar--beat. Add egg and vanilla--beat. Add baking powder and salt--beat. Add chopped cherries--beat. Slowly add flour--beat. In one bowl add the beaten egg white, and in a second bowl add the coconut. Roll the cookie dough into 1" balls, dip each ball in the beaten egg white and then roll it in the coconut before placing it on a greased cookie sheet. Repeat with all dough. Spray Pam on your thumb and press each cookie ball to make a well. Place a cherry half (cut side down) into each well. Bake at 350 degrees for 15-20 minutes or until golden brown.

#3231 - Coconut Walnut Oatmeal Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
2 1/2 cups Baker's angelflake coconut
1 cup chopped walnuts
2 cups Quaker quick oats

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla, baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chopped walnuts and oats--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 11-14 minutes or until cookie edges are lightly browned.

Saturday, August 23, 2014

#3230 - Magic Cake

(by Shirley McNevich)

1 3/4 cups flour
2 cups white sugar
3/4 cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk
2 tsp. instant coffee mixed into 1 cup boiling water
1/2 cup canola oil
2 tsp. vanilla

In a bowl add flour, white sugar, cocoa, baking soda, baking powder and salt--stir to mix. In a mixer add eggs and buttermilk--beat. Add coffee mixture slowly--beat. Add canola oil and vanilla--beat. Slowly add flour mixture while beating--beat until mixed, then beat on medium speed for 2 minutes (batter will be runny). Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake 15 minutes, then loosen cake edges and invert on to a cake plate. Cool completely. Frost with vanilla, cream cheese, peanut butter or chocolate glaze.

#3229 - Cream Cheese Glaze

(by Shirley McNevich)

4oz. softened Philadelphia cream cheese
1/2 cup Domino's powdered sugar
1 tsp. vanilla
2-4 TBSP milk

In a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add vanilla--beat. Add milk
1 TBSP at a time and beat. Only add enough milk until glaze is the consistency that you want. Use glaze on bundt cakes, cinnamon rolls, etc.

Thursday, August 21, 2014

#3228 - Sour Cream Raisin Cake

(by Shirley McNevich)

1 box Duncan Hines Devil's Food cake mix (with pudding in mix)
3/4 cup Domino's dark brown sugar (packed)
3 TBSP cornstarch
2 beaten eggs
3/4 cup white sugar
1 1/2 cups Breakstone's sour cream
1 cup raisins
1/2 cup chopped nuts
1 tsp. vanilla
Glaze: 1/3 cup softened butter; 2 cups Domino's powdered sugar; 2-4 TBSP hot water; 2oz. Baker's unsweetened baking chocolate; 1 1/2 tsp. vanilla

In a saucepan add the raisins and cover them with water--bring them to a boil over medium heat. Once boiling, cook/stir them for 5 minutes, then drain and cool them. Prepare and bake the cake mix according to box directions in a 9 x 13 cake pan. Cool the cake completely. In a saucepan (no heat yet) add white sugar, brown sugar and cornstarch--stir. Add sour cream and beaten eggs--stir to mix. Place the saucepan on the stove over medium heat--cook/stir until mixture thickens and boils. Once mixture boils, cook for 1 minute. Remove from heat--add drained raisins, chopped nuts and 1 tsp. vanilla--stir to mix. Cool the mixture to room temperature, then stir mixture hard. Spread the mixture over the top of the cooled cake. Glaze: in a saucepan over low heat add butter and baking chocolate--cook/stir until melted. Remove from heat--add powdered sugar and 1 TBSP hot water--stir well. Keep adding hot water 1 TBSP at a time and stirring until the mixture is glaze consistency. Once you have the right consistency, add the 1 1/2 tsp. vanilla--stir well. Drizzle the glaze all over the top of the top of the raisin mixture.

Wednesday, August 20, 2014

#3227 - Cinnamon Nectarine Cobbler

(by Shirley McNevich)

4 cups nectarine slices
1/2 cup water
1/3 cup Domino's dark brown sugar (packed)
1 TBSP cornstarch
1 TBSP butter
Topping: 1 cup flour; 1/2 cup white sugar; 1 1/2 tsp. baking powder; 1/2 cup milk; 1/2 stick softened butter
cinnamon sugar for sprinkling

Topping: in a bowl add flour, white sugar and baking powder--stir well. Add milk and 1/2 stick softened butter--beat with a spoon until mixed and smooth, then set aside. Batter: in a saucepan over medium heat add nectarine slices, water, brown sugar, cornstarch and 1 TBSP butter--cook/stir 8-10 minutes or until thick and bubbling. Pour the batter into a greased 9 x 13 glass baking dish. Spread the topping mixture evenly over the top (use the back of a spoon for spreading). Sprinkle cinnamon sugar all over the top. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. If serving warm, let it sit for a few minutes before cutting. If serving cold, cool to room temperature, then refrigerate until cold.

Tuesday, August 19, 2014

#3226 - Chocolate Chip Graham Cracker Cookies

(by Shirley McNevich)

1 stick softened butter
1 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
1 1/2 graham cracker crumbs
3/4 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate chips (more if you wish)

In a mixer add butter and brown sugar--beat. Add egg--beat. Add vanilla--beat. Add baking soda and salt--beat. Add graham crackers--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 7-8 minutes (cookies will be soft but will get firm after they sit).

Monday, August 18, 2014

#3225 - Waldorf Cake

(by Becky Lynn Mohr - friend)

1 1/2 cups white sugar
2 cups flour (sift after measuring)
1 tsp. salt
2 TBSP water
1 TBSP cider vinegar
2 tsp. vanilla
1/2 cup softened butter
2 tsp. Hershey's cocoa
2 TBSP red food coloring
1 cup buttermilk
3 eggs
1 tsp. baking soda

In a mixer add white sugar and butter--beat. Add eggs--beat. Add salt and water--beat. Add vanilla and cocoa--beat. Add buttermilk and red food coloring--beat. Slowly add flour--beat for 1 minute. Remove bowl from mixer. In a small separate bowl add baking soda and cider vinegar--stir until mixed. Pour vinegar mixture into batter--stir just until mixed. 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 completely. Frost as desired (normal Waldorf cake is frosted with cream cheese frosting and topped with chopped walnuts).

Sunday, August 17, 2014

#3224 - Vanilla Peanut Butter Squares

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla INSTANT pudding
1 3/4 cups cold milk
1/4 cup Jif smooth peanut butter
1 - 8oz. Cool Whip (thawed)
24 Honey Maid graham crackers
6oz. Baker's semi-sweet baking chocolate (broken into very small pieces)
3 TBSP butter

In a bowl add vanilla pudding powder and cold milk--beat with a whisk until thickened. Add peanut butter--stir until well mixed. Add thawed Cool Whip--stir until mixed and smooth. In the bottom of a glass 9 x 13 baking dish make a single layer of 8 graham crackers (breaking them where necessary). Spread 1/2 of the pudding mixture over the graham crackers. Make another layer of 8 graham crackers on top of the pudding mixture, spread the last 1/2 of the pudding mixture over the graham crackers, make a final layer of 8 graham crackers over the pudding mixture. In a microwave safe bowl add the semi-sweet chocolate pieces and the butter--microwave on high until melted, then stir until smooth. Spread the chocolate mixture all over the top of the graham crackers. Cool to room temperature. Refrigerate until cold. Cut into squares with a sharp knife.

Saturday, August 16, 2014

#3223 - Quick Nut Bread

(by Shirley McNevich)

2 1/2 cups flour
1 cup white sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 TBSP canola oil
1 1/4 cups milk
1 egg
1 cup chopped nuts

Grease and flour a 9 x 5 x 3 bread loaf pan. In a mixer add salt, canola oil, milk and egg--beat. Add baking powder and white sugar--beat. Slowly add flour--beat. Add chopped nuts--beat. Pour batter into the greased and floured loaf pan. Bake at 350 degrees for 55-65 minutes--test with a toothpick for doneness. Cool completely before removing and slicing.

Friday, August 15, 2014

#3222 - Meatloaf Glaze

(by Shirley McNevich)

1/2 cup Heinz ketchup
4 TBSP Domino's dark brown sugar (packed)
3 TBSP white vinegar (more if you wish)

Make your favorite meatloaf recipe. Just before putting it in the oven, make this glaze and spread it all over the top/sides of the meatloaf. In a bowl add ketchup, brown sugar and white vinegar--stir well until mixed. Spread the glaze all over the top and sides of your meatloaf, then bake normally. Glaze recipe can be doubled, tripled, etc. You can also make an extra serving of the glaze to spread on the meatloaf after you remove it from the oven.

Thursday, August 14, 2014

#3221 - Peach Punch

(by Shirley McNevich)

1 - 64oz. carton Dole Orange Peach Mango juice (cold)
12oz. frozen orange juice concentrate (thawed)
1 - 2 liter bottle 7UP soda (cold)
1 fresh orange (sliced)
1 jar maraschino cherries

In a punch bowl add the orange peach mango juice and the thawed orange juice concentrate--stir with a whisk until dissolved, then stir well. Add the jar of maraschino cherries including the juice--stir carefully until mixed. When ready to serve, add the whole bottle of 7Up--stir well. Float the orange slices on the top of the punch.

Wednesday, August 13, 2014

#3220 - Breaded Spaghetti

(by Shirley McNevich)

1 - 1lb. box raw spaghetti
1 large jar of your favorite spaghetti sauce
1 cup 4C Italian breadcrumbs (more if needed)
grated Parmesan cheese
optional: any meat pieces you want to add to the sauce

If adding any extra meat to the sauce (sausage, etc.) cook/brown the meat, then drain before adding it to the sauce. In a pot add the spaghetti sauce and drained meat--cook/stir until mixed and hot, then turn heat back to simmer. Prepare spaghetti according to box directions but DO NOT DRAIN--leave it in the water. When spaghetti is done, remove it from the stove and place the pot on a pot holder on your counter. Spread all of the bread crumbs on a dinner plate. To make each serving plate, ladle a large scoop of spaghetti sauce on each serving plate and sprinkle Parmesan cheese all over the sauce. Use tongs to get some spaghetti (still wet and dripping), dunk the wet spaghetti all over the bread crumbs, then place the coated spaghetti on the plate of spaghetti sauce. Repeat with all serving plates.