Thursday, May 21, 2015

#3498 - Peanutty Peanut Butter Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 TBSP butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups Reese's peanut butter chips
1 cup Jif chunky peanut butter
1 tsp. vanilla
1/2 cup chopped peanuts

In a saucepan over medium heat add white sugar, Carnation milk, butter and salt--cook/stir until it is at a full, rolling boil. Once boiling, cook/stir for 4-5 more minutes. Remove from heat--add mini marshmallows, peanut butter chips, chunky peanut butter and vanilla--stir until marshmallows are melted. Pour batter into a foil-lined fudge pan. Cool for 2 minutes, then sprinkle the chopped peanuts over the top. Use your fingers to lightly press the chopped peanuts into the fudge. Cool completely, then refrigerate until cold. Pull up on the foil to release the fudge, peel off the foil, and cut fudge into squares.

Wednesday, May 20, 2015

#3497 - Crispy Baked Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
4 TBSP Dijon mustard (less if you wish)
1/4 cup Carnation evaporated milk
1/4 cup Italian style bread crumbs
shredded Parmesan cheese
salt
pepper

Place foil in a 9 x 13 baking dish and spray the foil with Pam. Salt and pepper each side of each chicken breast to your taste. In a bowl add evaporated milk and Dijon mustard--stir to mix. Place the Italian bread crumbs and Parmesan cheese in a second bowl--stir to mix. Dip both sides of each chicken piece in the milk mixture, then into the bread crumbs, then place on the greased foil. Bake at 475 degrees for 20-25 minutes or until chicken is done.

Tuesday, May 19, 2015

#3496 - White Chocolate Cheesecake

(by Shirley McNevich)

Crust: 6 TBSP softened butter; 1/4 cup white sugar; 1 1/4 cups flour; 1 egg yolk; 1/8 tsp. salt

Batter: 12oz. white baking chocolate; 1/2 cup heavy whipping cream; 2 - 8oz. Philadelphia cream cheese (softened); 1/4 tsp. salt; 1 TBSP vanilla; 3 egg whites; 1 whole egg

Crust: in a mixer add butter and white sugar--beat. Add flour, egg yolk and salt--beat. Grease a 9" springform cheesecake pan. Press the crust mixture evenly over the bottom and 1" up the sides of the greased pan. Bake at 350 degrees for 15 minutes or until crust is set. Batter: in a double boiler add the white chocolate pieces and the heavy whipping cream--cook/stir over low heat until just melted and smooth. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add salt and vanilla--beat.  Add melted white chocolate--beat. Add the egg whites and the whole egg--beat. Pour the batter into the crust. Bake at 350 degrees for 35-40 minutes or until lightly browned around the edges. Cool completely, then refrigerate overnight.

Monday, May 18, 2015

#3495 - Peanut Butter Pretzel Bars

(by Shirley McNevich)

2 cups Jif smooth peanut butter
3/4 cup softened butter
2 cups Domino's powdered sugar
4 cups broken pretzel twists (salted)
2 cups Nestle's semi-sweet chocolate bits

Line a 9 x 13 cake pan with foil and spray the foil with Pam. In a bowl add 1 1/4 cups of the peanut butter and all of the softened butter--stir well. Add 1 cup powdered sugar--stir well. Add the other 1 cup powdered sugar--stir well. Add 3 cups of the broken pretzel pieces and 1/2 cup of the chocolate chips--stir to mix. Spread the mixture evenly into the foil lined pan. In a microwave safe bowl add the other 1 1/2 cups chocolate chips and the other 3/4 cup peanut butter--microwave on 50% power in 30 second increments (stirring in between) until melted and smooth. Spread the melted chocolate mixture over the mixture in the pan. Sprinkle the rest of the broken pretzel pieces evenly over the top. Use your finger to lightly press the broken pretzels into the chocolate layer. Cool completely, then refrigerate until cold. Use the foil to pull the whole thing out of the pan, peel off the foil, and cut into bars or squares.

Sunday, May 17, 2015

#3494 - Beef and Peppers

(by Shirley McNevich)

1 - 2lb. boneless chuck roast (larger if you wish)
2 TBSP olive oil
1 large onion (cut into bite sized pieces/wedges)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
3 garlic cloves (minced)
2 TBSP butter
1 - 15oz. can stewed tomatoes OR chopped tomatoes
1 TBSP dried basil
1 tsp. white sugar
1 tsp. garlic salt
salt and pepper (to your taste)
cooked riced for serving

Cut the roast into 1/4" strips. In a Dutch oven over medium heat add the olive oil and the meat strips--cook/stir until browned. Place the meat strips in a bowl but leave the drippings in the Dutch oven. Add the butter, onions, all bell pepper strips and garlic to the drippings--cook/stir over medium heat until they start to get tender. Add the stewed tomatoes, basil, white sugar, garlic salt, salt and pepper--stir. Add the beef pieces--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer for 40-45 minutes or until meat is fork tender. Serve over cooked rice.

Saturday, May 16, 2015

#3493 - Peanut Butter Cheesecake Bars

(by Shirley McNevich)

Crust: 2 cups graham cracker crumbs; 1 stick butter (melted); 1/3 cup white sugar

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1/4 cup flour; 1 - 12oz. can Carnation evaporated milk (NOT condensed); 2 eggs; 1 TBSP vanilla; 1/2 cup Nestle's MILK chocolate chips; 1/2 cup Reese's peanut butter chips

Crust: in a bowl add graham cracker crumbs, melted butter and 1/3 cup white sugar--stir to mix. Press the mixture on the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add 1 cup white sugar and the flour--beat. Add Carnation milk, eggs and vanilla--beat until smooth. In a microwave safe bowl add the MILK chocolate chips--microwave on high in 15 second increments until melted and smooth. In a second microwave safe bowl add the peanut butter chips--microwave in 15 second increments until melted and smooth. Add 1 cup of the cream cheese batter to the melted milk chocolate chips--stir well. Add 1 cup of the cream cheese batter to the melted peanut butter chip--stir well. Pour remaining cream cheese batter evenly over the crust. Spread the peanut butter chip mixture evenly over the cream cheese batter. Spread the milk chocolate chip mixture over the peanut butter chip layer. Wet a butter knife, place the blade of the knife through to the middle of the cream cheese batter--use the knife blade to swirl the cream cheese, peanut butter and chocolate layers. Bake at 325 degrees for 40-45 minutes or until set. Cool completely, the refrigerate overnight (or until cold). Cut into bars or squares.

Friday, May 15, 2015

#3492 - Cookie Dough Cobbler

(by Shirley McNevich)

2 - 21oz. cans Lucky Leaf cherry, blueberry or apple pie filling
1 - 16oz. package refrigerated chocolate chip cookie dough
1 cup Quaker quick oats

Spread both cans of pie filling evenly into a greased 9 x 13 cake pan. Break the cookie dough into small (raisin sized) pieces and place them in a bowl with the quick oats. Use your hands to mix the oats and cookie dough pieces. Sprinkle the cookie dough mixture evenly over the top of the pie filling. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

Thursday, May 14, 2015

#3491 - Coconut Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
1 - 20oz. can Dole crushed pineapple (drained but reserve the juice)
3/4 cup powdered sugar
1 cup Baker's angelflake coconut

In a mixer add yellow cake mix, evaporated milk and eggs--beat on low until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1 cup of the drained pineapple--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool for 10 minutes. In a bowl add 2 TBSP of the pineapple juice and the powdered sugar--stir to mix. Spread the glaze over the cake, then dot the top with remaining drained pineapple. Sprinkle coconut evenly over the top of the cake.

Wednesday, May 13, 2015

#3490 - Whipped Chocolate Pie

(by Shirley McNevich)

1 - 8" chocolate graham cracker crust
1 3/4 cups Nestle's MILK chocolate chips
1 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
1 cup heavy whipping cream
a handful of Nestle's MINI chocolate bits

In a mixer whip the heavy whipping cream, then set aside. In a microwave safe bowl add the 1 3/4 cups milk chocolate chips--microwave on high in 30 second increments until melted--stir until smooth and cool slightly. In a mixer add cream cheese and vanilla--beat. Add melted chocolate--beat. Remove bowl from mixer--add whipped heavy whipping cream--stir to mix. Pour the batter into the chocolate graham cracker crust. Sprinkle mini chocolate bits all over the top. Refrigerate until very cold.

Tuesday, May 12, 2015

#3489 - Double Peanut Bars

(by Shirley McNevich)

2 cups graham cracker crumbs (chocolate OR regular)
1 stick butter (melted)
1/3 cup white sugar
1 2/3 cups Reese's peanut butter chips
1 - 14oz. can Eagle brand sweetened condensed milk
2 tsp. vanilla
1 cup chopped peanuts (more if you wish)

In a bowl add graham cracker crumbs, melted butter and white sugar--mix with a spoon. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add 1 cup of the peanut butter chips, the condensed milk and the vanilla--microwave on high in 30 second increments, stirring in between, until mixture is melted. Pour the melted mixture evenly over the crust mixture. Sprinkle the other 2/3 cup peanut butter chips and all of the chopped peanuts over the top. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into bars or squares.

Monday, May 11, 2015

#3488 - Dark Chocolate Brownies

(by Shirley McNevich)

10oz. dark chocolate baking chocolate
1 cup white sugar
1/3 cup butter
2 TBSP water
2 eggs
2 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1/2 cup chopped walnuts

In a saucepan over low heat add 8oz. of the dark baking chocolate, white sugar, butter and water--cook/stir until melted. Pour the mixture into a glass bowl. Add the eggs--stir until mixed. Add vanilla, flour, salt and chopped walnuts--stir to mix. Pour batter into a greased 8" square cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a small saucepan over low heat add the other 2oz. of dark baking chocolate--melt. Using a spoon, drizzle the melted chocolate all over the top of the brownies.

Sunday, May 10, 2015

#3487 - Milk Chocolate Oat Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
1/3 cup white sugar
2 tsp. vanilla
1 egg
2 TBSP milk
1 3/4 cups Nestle's MILK chocolate chips
1 cup Quaker quick oats

In a bowl add flour, baking powder, baking soda, cinnamon and salt--stir. In a mixer add butter, brown sugar and white sugar--beat. Add egg and vanilla--beat. Add milk--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add milk chocolate chips and oats--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 11-14 minutes or until edges are browned. Cool slightly, then move cookies to paper towels to cool.

Saturday, May 09, 2015

#3486 - Butterscotch Chocolate Chip Cookies

(by Shirley McNevich)

1 cup flour
1 - 3.5oz. box Jell-O INSTANT butterscotch pudding mix
1 stick softened butter
1/2 cup Domino's dark brown sugar (packed)
1 tsp. baking soda
1 egg + 1 egg white
2 cups Nestle's semi-sweet chocolate bits

In a bowl add flour and butterscotch pudding powder--stir to mix. In a mixer add butter and brown sugar--beat. Add 1 egg and 1 egg white--beat. Add baking soda--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool slightly, then place cookies on paper towels to cool.

Friday, May 08, 2015

#3485 - Pecan Chocolate Chip Cookies

(by Shirley McNevich)

2 cups flour
3/4 cup finely ground pecans
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 stick softened butter
1/2 cup Crisco shortening
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 3/4 cups Nestle's semi-sweet chocolate bits
1 cup chopped pecans

In a food processor or a blender, grind pecans until you have 3/4 cup finely ground pecans. In a bowl add finely ground pecans, flour, baking powder, baking soda and salt--stir to mix. In a mixer add butter, Crisco, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips and chopped pecans--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until browned. Cool slightly, then place cookies on paper towels to cool.

Thursday, May 07, 2015

#3484 - Gooey Walnut Crackers

(by Shirley McNevich)

1/2 cup walnuts (finely chopped)
1 cup dates (finely chopped)
1 - 14oz. can Eagle brand sweetened condensed milk
2 sleeves of Ritz crackers (more if needed)
1/2 cup Domino's powdered sugar
1/4 tsp. cinnamon
regular milk (as needed)
1 tsp. vanilla

Place Ritz crackers on baking sheets. In a saucepan over medium low heat add condensed milk, chopped walnuts and chopped dates--cook/stir until boiling. Turn heat back to simmer and cook/stir until mixture is gooey. Remove from heat--drop a level teaspoonful of the gooey mixture on to each Ritz cracker. Continue until you run out of the gooey mixture. Bake crackers at 350 degrees for 5-8 minutes or until cracker edges are golden brown. Let the crackers on the cookie sheets and cool them completely. Glaze: in a bowl add powdered sugar, cinnamon, vanilla and a little milk--stir. Keep adding milk and stirring until mixture is a thick glaze, then stir quickly until smooth. Drizzle the glaze over the cooled crackers.

Wednesday, May 06, 2015

#3483 - Easy Creamy Macaroni and Cheese

(by Shirley McNevich)

1 2/3 cups raw elbow macaroni
2 TBSP cornstarch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
12oz. Carnation evaporated milk
1 cup water
2 TBSP butter
2 cups shredded cheddar cheese

Prepare macaroni according to box directions--drain but DO NOT rinse. In a saucepan add cornstarch, salt, mustard, pepper, evaporated milk, water and butter--cook/stir over medium heat. Bring to a boil. Once boiling, cook/stir for 1 more minute. Remove from heat--add 1 1/2 cups shredded cheddar cheese--stir until smooth. Pour the milk mixture over the drained macaroni--stir well. Pour the whole macaroni mixture into a greased 2 quart casserole dish. Sprinkle the other 1/2 cup shredded cheddar cheese over the top. Bake at 375 degrees for 25-30 minutes or until lightly browned. Cool slightly before serving.

Tuesday, May 05, 2015

#3482 - Chocolate Chip Banana Brownies

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter (softened)
2/3 cup white sugar
2/3 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 cup mashed ripe bananas
1 egg
2 cups Nestle's semi-sweet chocolate chips
Domino's powdered sugar

In a bowl add flour, baking powder and salt--stir. In a mixer add softened butter, white sugar and brown sugar--beat. Add egg and vanilla--beat. Add mashed bananas--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Spread the batter evenly in a greased 11" x 15" jelly roll pan (pan with a lip on all sides). Bake at 350 degrees for 20-28 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting.

Monday, May 04, 2015

#3481 - Deluxe Ritz Crackers

(by Shirley McNevich)

1 stick butter (melted)
1 box regular Ritz crackers
1 envelope Hidden Valley Ranch ranch dressing mix
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1 TBSP red pepper flakes (optional)

Unwrap the crackers and place them in a brown bag. Drizzle the melted butter over the crackers and sprinkle the ranch dressing powder, Parmesan cheese, garlic powder and red pepper flakes over the crackers. Gently reach your hands into the bag and keep tossing them around with your hands until coated. Place the crackers on ungreased baking sheets. Bake at 300 degrees for 10-15 minutes.

Sunday, May 03, 2015

#3480 - Frozen Pumpkin Dream Pie

(by Shirley McNevich)

1 - 9" graham cracker crust
1 - 15oz. can Libby's canned pumpkin
1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 cup Carnation evaporated milk
1 tsp. pumpkin pie spice
2 cups thawed Cool Whip

In a mixer add pumpkin, vanilla pudding mix, evaporated milk and pumpkin pie spice--beat on medium speed for 2 minutes. Remove from mixer--add 1 1/2 cups of the thawed Cool Whip--stir to mix. Pour the batter into the graham cracker crust. Freeze the pie for a few hours or until firm. Remove from freezer and thaw for a few minutes when ready to serve. Spread remaining 1/2 cup thawed Cool Whip over the top before cutting.

Saturday, May 02, 2015

#3479 - Chocolate Cinnamon Snap Cookies

(by Shirley McNevich)

6 TBSP Hershey's cocoa
2 TBSP canola oil
1 3/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 sticks softened butter
1 1/3 cups white sugar
1 egg
1/4 cup Kayro lite corn syrup

In a small bowl add cocoa and canola oil--stir until well mixed, then set aside. In separate bowl add flour, baking soda, cinnamon and salt--stir to mix. In a mixer add butter and 1 cup of the white sugar--beat. Add the egg--beat. Add the corn syrup and the cocoa mixture--beat. Slowly add flour mixture--beat. Remove bowl from mixer. Place 1/3 cup of white sugar in a small bowl. Shape the cookie dough into 1" balls and roll each in the white sugar. Place the sugar coated dough balls on greased cookie sheets. Bake at 375 degrees for 8-11 minutes (centers should still be a bit soft but edges should be set). Cool slightly before removing from cookie sheets, then place them on paper towels to cool.