Monday, September 15, 2014

#3252 - Crockpot Chicken Chili

(by Shirley McNevich)

2lbs. cooked chicken (cut into bite sized pieces)
1 TBSP butter
1/2 cup chopped onions
2 - 24oz. cans great northern beans
16oz. salsa (your choice of spiciness)
15oz. chicken broth (or make your own)
shredded cheese (your choice of type)
fresh ground black pepper (if necessary)

In a skillet over medium heat add butter--melt. Add chopped onions and cooked chicken pieces--cook/stir until all chicken is browned. Set aside. Drain both cans of beans, rinse them in cold water, then drain them well. In a crockpot add chicken broth and salsa--stir well. Add drained beans and chicken/onion mixture--stir well. Cook on low heat for 5 hours. Taste--if necessary add black pepper to your taste--stir. Serve in bowls and top with a handful of shredded cheese.

Sunday, September 14, 2014

#3251 - Bacon Broccoli Salad

(by Shirley McNevich)

1/2 lb. bacon
5 cups broccoli florets
1 tsp. salt
1 or 2 TBSP cider vinegar
1/3 to 1/2 cup chopped onions
1/4 cup white sugar
1 cup mayo
Parmesan cheese for sprinkling

Fry the bacon until crispy, drain bacon on paper towels and them crumble the bacon--set aside. Fill a saucepan halfway with water and add the salt--bring to a boil over medium heat. Once boiling, add broccoli florets and cook them for 3 minutes or just until they start to soften. Remove from heat--drain the broccoli, rinse the broccoli with cold water, then drain the broccoli a second time. In a bowl add mayo, cider vinegar and white sugar--stir well. Add chopped onions--stir well. Add the broccoli--toss to coat. Cover and refrigerate for 90 minutes. When ready to serve remove from refrigerator, uncover, add the bacon pieces and toss to coat. Sprinkle the whole top with Parmesan cheese (optional).

Saturday, September 13, 2014

#3250 - Chocolate Chip Lard Cookies

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar (packed)
1/4 cup white sugar
1/2 cup softened butter
1/2 cup lard
2 tsp. vanilla
2 eggs
1 tsp. baking soda
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
2 1/4 cups flour (reduce to just over 2 cups if you like flatter cookies)
12oz. Nestle's semi-sweet chocolate chips
pinch of salt (OPTIONAL)

In a mixer add butter, lard, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add vanilla pudding powder, salt (optional) and baking powder--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 375 degrees for 8-10 minutes or until lightly browned. Cool for 3 minutes, then remove cookies from cookie sheets using a metal spatula and place them on paper towels to cool.

Friday, September 12, 2014

#3249 - Cooked Onion Dip

(by Shirley McNevich)

2 large yellow onions
2 TBSP butter
1 1/2 cups Breakstone's sour cream
8oz. Philadelphia cream cheese (softened)
1 TBSP fresh chopped parsley
1/2 tsp. onion powder
1/2 tsp. Worcestershire sauce
salt and pepper to your taste (optional)

Peel the onions, slice them and separate them into rings. In a skillet over medium heat add the butter--melt. Once butter is melted, add the onions--cook/stir over medium heat until onions are tender and caramelized (it takes a long time--at least 20 minutes). Remove skillet from heat and allow onions to cool to room temperature. Once cooled, drain off any grease from the onions and chop all of the onions into bite sized pieces. In a bowl add sour cream and cream cheese--beat with a spoon until mixed and smooth. Add the chopped parsley, onion powder and Worcestershire sauce--stir well. Add the chopped onions--stir to mix. Taste--add salt and pepper if necessary--stir to mix. Serve with good quality crackers.

Thursday, September 11, 2014

#3248 - Parmesan Cauliflower

(by Shirley McNevich)

1 head of fresh cauliflower
1/4 cup cold butter
4 tsp. mayo (more if necessary)
4 tsp. French's yellow mustard (more if necessary)
garlic powder to your taste
fresh ground black pepper to your taste
3/4 cup fresh grated Parmesan cheese

Break the head of cauliflower into florets and steam them for 10-15 minutes. Carefully place the cauliflower florets on paper towels to soak up any extra moisture. In a bowl add mayo, mustard, garlic powder and black pepper--stir until mixed. Place the cauliflower pieces into a greased 8 x 8 glass baking dish. Use a pastry brush to spread the mayo mixture all over the cauliflower pieces. Cut the 1/4 cup of butter into small pieces and dot the butter pieces all over the tops of the cauliflower pieces. Sprinkle the Parmesan cheese all over the top. Bake at 375 degrees for 25-30 minutes or until top is browned and bubbling. Let is sit a few minutes after removing it from the oven before serving.

Tuesday, September 09, 2014

#3247 - Three Cheese Mexican Dip

(by Shirley McNevich)

2 - 8oz. containers Breakstone's sour cream
1 tsp. dill
2 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 cup Pace salsa
1/2 cup shredded Mexican blend cheese (more if you wish)
tortilla crackers

In a bowl add the sour cream, dill, dried parsley, garlic powder, onion powder, salt, salsa and cheese--stir until well mixed. Serve with tortilla crackers.

#3246 - Pimento Dip

(by Shirley McNevich)

8oz. shredded yellow sharp cheddar cheese
8oz. shredded white cheddar cheese
1 cup chopped pimentos
1/2 cup mayo
1/2 tsp. celery salt
1 box Ritz roasted vegetable crackers

In a bowl add shredded yellow sharp cheese, shredded white cheddar cheese, chopped pimentos, mayo and celery salt--stir until well mixed. Serve with Ritz roasted vegetable crackers.

Sunday, September 07, 2014

#3245 - Pesto Ravioli

(by Shirley McNevich)

1lb. fresh OR frozen ravioli (it's ok if it's a little more than a pound)
1 cup heavy cream
1/4 cup pesto sauce
shredded mozzarella cheese
fresh grated Parmesan cheese

Cook/drain ravioli according to bag directions. In a bowl add heavy cream and pesto sauce--stir until well mixed. Add the drained ravioli--stir carefully until coated. Spread the ravioli mixture into the bottom of a greased 9 x 13 glass baking dish. Sprinkle shredded mozzarella cheese all over the top. Sprinkle fresh grated Parmesan cheese all over the top. Bake at 400 degrees for 20-25 minutes or until browned and bubbly.

Saturday, September 06, 2014

#3244 - Tomato Egg Noodle Soup

(by Shirley McNevich)

10 plum tomatoes
3 TBSP butter
1 - 32oz. container Swanson vegetable broth (or make your own)
1 cup raw egg noodles (more if you wish)
2 cups milk
salt (if necessary)
fresh ground black pepper (to your taste)
fresh grated Parmesan cheese

In a blender add the tomatoes--blend until liquified. Remove any large skin pieces from the liquid tomatoes. In a large saucepan over low heat add butter--melt. Add tomato liquid while stirring. Add vegetable broth--stir until mixed. Add egg noodles and salt/pepper to your taste--turn heat to medium and cook/stir until noodles are tender. Turn heat back to simmer--add milk and stir until well mixed. Simmer for 5 minutes. When ready to serve, divide mixture into bowls and top with fresh grated Parmesan cheese.

Friday, September 05, 2014

#3243 - Fruit Coffee Cake

(by Becky Lynn Mohr - friend)

1 cup white sugar
1 tsp. baking powder
a pinch of salt
1 cup canola oil
4 eggs
2 cups flour
1 can of any fruit or berry pie filling

In a mixer add white sugar, baking powder, salt, canola oil, eggs and flour--beat until mixed, then beat on medium speed for 3 minutes. Pour 2/3 of the batter into a greased 9 x 13 cake pan. Spoon the whole can of pie filling over the batter. Pour the rest of the batter over the top. Bake at 350 degrees for 35-45 minutes. Cool completely.

Thursday, September 04, 2014

#3242 - Barbeque Ranch Dipping Sauce

(by Shirley McNevich)

1/2 cup mayo
1/2 cup Breakstone's sour cream
3 TBSP Hidden Valley ranch dressing mix
1/2 cup of your favorite barbeque sauce

In a bowl add mayo, sour cream, ranch powder and barbeque sauce--stir until well mixed. Use as a dip with tortilla chips or french fries.

Wednesday, September 03, 2014

#3241 - Parmesan Cheese Spread

(by Shirley McNevich)

1/2 cup grated Parmesan cheese
1 cup softened Philadelphia cream cheese
1 cup softened butter
3 tsp. Italian seasoning
garlic powder (to your taste)

In a bowl add softened cream cheese and softened butter--stir until well mixed. Add grated Parmesan cheese and Italian seasoning--stir until well mixed. Add a little garlic powder at a time and stir to mix--taste and add more as needed. Use as a spread for homemade bread or good quality crackers.

Tuesday, September 02, 2014

#3240 - Bagel Chips

(by Shirley McNevich)

stale bagels
1/3 cup olive oil
1 tsp. garlic powder (more if you wish)
1/4 cup Parmesan cheese

Use a large bread knife and, cutting sideways, slice each stale bagel into thin (1/8" thick) slices. Place the bagel slices in a single layer on greased cookie sheets. In a bowl add olive oil, garlic powder, Parmesan cheese and salt/pepper (to your taste). Use a pastry brush to brush the top side only of all the bagel slices. Bake at 325 degrees for about 20 minutes or until lightly browned. Cool completely. Note: the thinner you are able to slice the bagels, the crispier they will get. Also you need to cool them completely to give them time to crisp up.

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.