Thursday, March 05, 2015

#3421 - Cream Cheese Cherry Pie

(by Shirley McNevich)

1 - 8oz. can Dole crushed pineapple (drained but reserve 2 TBSP of the liquid)
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup heavy cream
1/4 cup Domino's powdered sugar
1 - 6oz. ready-made graham cracker crust

In a mixer add cream cheese--beat. Add vanilla and reserved 2 TBSP pineapple juice--beat. Remove bowl from mixer--add 1/4 cup of the drained crushed pineapple and 1/2 cup of the cherry pie filling--stir to mix. In a mixer add heavy cream and powdered sugar--beat until you get soft peaks. Add the cream mixture into the cream cheese mixture--stir until mixed. Spread the cream cheese mixture into the graham cracker crust. Spread the remaining cherry pie filling over the whole top, leaving 1" all the way around between the cherry pie filling and the outside of the crust. Spread the remaining drained crushed pineapple all the way around in the space between the cherry pie filling and the outside crust. Refrigerate until cold.

Wednesday, March 04, 2015

#3420 - Andes Mint Chocolate Chip Cookies

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla
2 eggs
2 2/3 cups flour (sift after measuring)
1 - 10oz. bag Andes Mints baking chips

In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking soda and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add Andes Mints baking chips--stir to mix. Cover the bowl and refrigerate the dough for 90 minutes. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Place cookies on paper towels to cool. Note: if using just one cookie sheet keep remaining dough in refrigerator between baking.

Tuesday, March 03, 2015

#3419 - Parmesan Potatoes

(by Shirley McNevich)

8 medium red potatoes (washed and halved lengthwise--do NOT peel)
9 TBSP grated Parmesan cheese (more or less to your taste)
6 TBSP butter (melted)

Pour the melted butter into a 9 x 13 glass baking dish. Add salt and pepper to your taste--stir carefully. Sprinkle the grated Parmesan cheese evenly over the melted butter. Place the potatoes (cut side down) carefully into the butter mixture in a single layer. Bake at 400 degrees for 50-60 minutes or until potatoes are fork tender.

#3418 - Ritzy Potatoes

(by Shirley McNevich)

2/3 cup chopped onions
2-3 tsp. canola oil
15oz. chicken broth
6oz. Philadelphia cream cheese (softened and cubed)
1 TBSP Dijon mustard
3-5 large baking potatoes (washed, peeled and sliced thin)
2 cups crushed Ritz crackers
grated Parmesan cheese
2 TBSP butter (melted)
1-2 tsp. fresh chopped parsley
salt and pepper (to your taste)

In a Dutch oven over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add chicken broth, cubed cream cheese, salt, pepper and Dijon mustard--cook/stir until melted and blended. Taste--add more salt and pepper if needed. Remove from heat--add sliced potatoes--stir to coat. Pour the mixture into a greased 9 x 13 glass baking dish. Sprinkle some Parmesan cheese all over the top (to your taste). Spread the crushed Ritz crackers all over the top. Drizzle the melted butter over the crushed Ritz crackers. Bake at 350 degrees for 55-60 minutes or until potatoes are fork tender. Remove from oven and sprinkle chopped parsley evenly over the top. Let the mixture rest for a few minutes before serving.

Sunday, March 01, 2015

#3417 - Buttery Yellow Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/2 cups white sugar
3 eggs
2 1/4 cups flour
1 tsp. salt
3 1/2 tsp. baking powder
1 1/4 cups milk
1 tsp. vanilla

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add baking powder, salt, milk and vanilla--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

Saturday, February 28, 2015

#3416 - Microwave Pickles and Onions

(by Shirley McNevich)

1 cucumber
1 large onion
3/4 cup white sugar
1/2 cup white vinegar
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed

Wash the cucumber and cut it into thin slices. Wash and peel the onion, then slice thinly and separate into rings. In a bowl add white sugar, white vinegar, salt, celery seed and mustard seed--stir to mix. In a microwave safe bowl add the cucumber slices and onions--pour the vinegar mixture over the cucumber mixture and stir to coat. Place the bowl in the microwave--microwave on high for 3 minutes, then stir the mixture. Microwave on high for 3 more minutes or until cucumber slices are tender but still crisp. Cool to room temperature, then refrigerate until cold.

Friday, February 27, 2015

#3415 - Cream Cheese Muffins

(by Shirley McNevich)

3 cups flour
3/4 cup white sugar
4 tsp. baking powder
a pinch of salt
1 - 8oz. Philadelphia cream cheese (softened)
2 eggs
1 cup milk
1 tsp. vanilla
1/2 cup butter (melted)
colored sugar (the kind you sprinkle on holiday cookies)

Melt the 1/2 cup butter and let it cool slightly. Place cupcake liners in muffin tins. Into a bowl sift the flour, white sugar, baking powder and salt. In a mixer add cream cheese--beat. Add eggs--beat. Add milk and vanilla--beat. Add melted butter--beat. Pour cream cheese mixture into flour mixture--stir with a wooden spoon to mix. Fill the cupcake liners 2/3 full with batter. Sprinkle some colored sugar over the top of each muffin. Bake at 400 degrees for 20-25 minutes or until lightly browned.

Thursday, February 26, 2015

#3414 - Microwave Potato Chips

(by Shirley McNevich)

1 potato
1 TBSP canola oil
Pam cooking spray

Wash the potato, then slice it into paper thin slices. Place the potato slices into a plastic bag and drizzle the canola oil over them--close the bag and shake to coat. Spray a large plate with Pam. Arrange some of the potato slices in a single layer on the plate. Microwave on high for 3 minutes--if browned after 3 minutes, they are done. If they are not browned yet, continue in 30 second increments until potato slices are browned. Lightly salt the potato chips, then place them on paper towels. Repeat with remaining potato slices.

Wednesday, February 25, 2015

#3413 - Coconut Milk Pudding

(by Shirley McNevich)

1 qt. coconut milk
1/4 cup cornstarch
1/4 cup water
1/3 cup Baker's angelflake coconut
1/4 tsp. salt
1/2 cup white sugar

In a bowl add the cornstarch--slowly pour the water into the cornstarch while whisking. Use the whisk to break up any lumps. In a saucepan add the coconut milk, salt and white sugar--place saucepan over medium heat. Cook/stir until the sugar dissolves completely, then turn the heat back to medium low and add the coconut--cook/stir for 5 minutes. Slowly pour the cornstarch mixture into the coconut mixture while stirring--keep cooking/stirring until mixture thickens to pudding consistency. Remove from heat--pour mixture into a glass serving bowl. Cool to room temperature, press a piece of Saran wrap over the whole top (making sure the wrap is touching the pudding) and refrigerate until cold.

#3412 - Parmesan Pretzels

(by Shirley McNevich)

1lb. broken sourdough pretzels OR pretzel nuggets
1/2 cup canola oil
2 TBSP grated Parmesan cheese (plus extra for sprinkling if you wish)
2 tsp. dried dill
2 tsp. garlic powder

In a bowl add canola oil, Parmesan cheese, dried dill and garlic powder--stir well. Place the pretzel pieces in a large bowl and drizzle the canola oil mixture over the pretzels--stir well to coat. Spread the pretzels in a single layer on a jellyroll pan. Sprinkle more grated Parmesan cheese over the top of the pretzels if you wish. Bake at 225 degrees for 30 minutes, stirring after 15 minutes. Cool completely.

Monday, February 23, 2015

#3411 - Chocolate Cream Cheese Fruit Dip

(by Shirley McNevich)

3/4 cup Nestle's semi-sweet chocolate bits
1 - 8oz. Cool Whip (thawed)
4oz. Philadelphia cream cheese (softened)
1/2 tsp. cinnamon
1/2 to 1 tsp. vanilla

Melt the chocolate chips according to bag directions. In a bowl add softened cream cheese--beat with a spoon until smooth. Add melted chocolate, cinnamon, vanilla, and 1/2 cup of the Cool Whip--stir until mixed, then cool for 6 minutes. Add the rest of the Cool Whip--stir until smooth. Use as a dip for sliced fresh fruit.

Sunday, February 22, 2015

#3410 - Fried Tortilla Chips

(by Shirley McNevich)

12 plain corn tortillas
canola oil for frying
salt for sprinkling

Place the tortillas in a single layer on your counter and leave them out overnight so they get stale. The next day, place one stale tortilla at a time on a baking sheet and use a pizza cutter to cut the tortilla into 6 pizza shaped wedges. Repeat with all tortillas. Pour canola oil into a cast iron skillet (about 1 1/2" deep). Heat the oil over medium heat. Once oil is hot enough for frying, drop a few tortilla wedges at a time into the hot oil. When the bottoms are browned, flip them over and fry until the other sides are browned. Place finished tortilla chips on paper towels and use a salt shaker to sprinkle salt on them. Repeat with all tortilla wedges.

Saturday, February 21, 2015

#3409 - One Skillet Breakfast

(by Shirley McNevich)

5 slices bacon
2 Yukon gold potatoes (washed, peeled and diced)
garlic salt
Lawry's seasoning salt
fresh ground black pepper
3 beaten eggs
shredded cheddar cheese

In a skillet over medium heat cook the bacon. Place cooked bacon on paper towels but leave the bacon grease in the skillet. Add the diced potatoes to the bacon grease--cook/stir until softened. Add garlic salt, Lawry's seasoning salt and fresh ground black pepper--stir. Crumble the bacon evenly over the potatoes, then pour the beaten eggs evenly over the top. Cook until eggs are done. Sprinkle shredded cheddar cheese all over the top. Place a lid on the skillet until cheese is melted.

Friday, February 20, 2015

#3408 - Baked Chicken Penne Pasta

(by Shirley McNevich)

24oz. raw penne pasta
2 TBSP olive oil
2lbs. boneless/skinless chicken breasts
salt/pepper (for the chicken)
12oz. frozen broccoli (thawed and drained)
32oz. Alfredo sauce
2 cups shredded mozzarella cheese

Cook the penne pasta according to box directions, then drain the pasta and put the drained pasta back in the pot. Salt and pepper both sides of the chicken, then cut the chicken into bite sized pieces. In a skillet over medium heat add the olive oil and the chicken pieces--cook/stir until chicken is done. Add the chicken pieces and drained broccoli to the drained pasta. Add the Alfredo sauce to the pasta mixture--stir to mix. Spread the whole mixture into a greased 9 x 13 glass baking dish. Sprinkle the mozzarella cheese all over the top. Bake at 350 degrees for 20-25 minutes or until mixture is hot and cheese is melted.

#3407 - Chicken Pot Pie Casserole

(by Shirley McNevich)

1 TBSP olive oil
1lb. boneless/skinless chicken breasts (more if you wish)
1 cup chopped onions
1 cup frozen mixed vegetables (thawed--more if you wish)
1/2 cup Breakstone's sour cream
12oz. chicken gravy
2 TBSP cornstarch
1/4 tsp. pepper
1 - 12oz. tube Pillsbury Grands biscuits
5-6 slices bacon
fresh grated Parmesan cheese
salt/pepper to your taste (for the chicken)

Fry the bacon, drain it on paper towels to soak up the grease, then crumble the bacon. Salt and pepper both sides of chicken breasts to your taste, then cut the chicken breasts into bite sized pieces. In a skillet over medium heat add the olive oil, chicken breasts and chopped onions--cook/stir until chicken is done. In a bowl add sour cream, gravy, cornstarch, 1/4 tsp. pepper and thawed mixed vegetables--stir to mix. Pour the gravy mixture into the skillet with the chicken--cook/stir until mixture is hot. Spread the whole mixture into a greased 9 x 13 glass baking dish. Open the biscuit can and place the raw biscuits in a single layer over the top of the chicken mixture. Generously sprinkle grated Parmesan cheese all over the top. Bake at 350 degrees for 15-20 minutes or until biscuits are done. Sprinkle crumbled bacon all over the top before serving.

Wednesday, February 18, 2015

#3406 - Italian Lemon Ice

(by Shirley McNevich)

8 cups boiling water (use either filtered water or bottled water)
2 cups white sugar
1 1/2 cups fresh squeezed lemon juice
2 TBSP lemon zest

Place a 9 x 13 aluminum cake pan in the freezer (just the pan, not the lid). In a large bowl add the white sugar--slowly pour the boiling water over the white sugar, then keep stirring the mixture until all of the white sugar is dissolved. Cool the mixture to room temperature. Add the fresh lemon juice and the lemon zest--stir to mix. Remove the cake pan from the freezer and pour the mixture into the cold pan, then return it to the freezer. Every 30 minutes use the tines of fork to scrape the whole frozen mixture (this is what adds the air), break up any large crystals, then place it back in the freezer. Once you have the consistency you like, serve it immediately. If you want to save some for later, scoop leftover mixture into empty yogurt cups, cover them with foil and keep them in the freezer. When you want to serve them, let them sit on the counter for a few minutes to soften before serving.

Tuesday, February 17, 2015

#3405 - Scrambled Egg Breakfast Pizza

(by Shirley McNevich)

1 - Pillsbury refrigerated pizza crust
olive oil
6 eggs
2 TBSP water
6-8 slices bacon (fried and crumbled)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
oregano (optional)

Grease a large cookie sheet with Pam. Roll the pizza dough out to a rectangle and place it on the cookie sheet. Use your fingers all around the edges to make the edges slightly higher than the rest of the dough (so your toppings won't fall off). In a bowl add 1 TBSP olive oil and use a pastry brush to brush the olive oil all over the top of the pizza dough. Use the tines of a fork and genrously poke the whole pizza dough with the fork tines. Bake at 400 degrees for 7-9 minutes or until lightly browned. While the crust is baking, in a bowl add the eggs and the water--beat with a whisk. In a greased skillet over medium heat add the egg mixture--cook/stir until you have scrambled eggs. Once the pizza crust is lightly browned, remove it from the oven. Spread the scrambled eggs evenly all over the top, salt/pepper the whole top to your taste and sprinkle some oregano over the whole top if you wish. Sprinkle the crumbled bacon over the whole top of the pizza. Sprinkle the shredded Monterey Jack cheese all over the top. Sprinkle the shredded cheddar cheese all over the Monterey Jack cheese. Return to oven and bake 6-8 minutes longer or until cheeses are melted. Cool slightly before cutting and serving.

#3404 - Powdered Sugar Cookie Balls

(by Shirley McNevich)

1 cup softened butter
2 cups flour
1 cup pecans (finely chopped)
1/4 cup Domino's powdered sugar + extra for rolling
2 tsp. water
1 tsp. vanilla

In a mixer add butter--beat. Add flour, chopped pecans, powdered sugar and vanilla--beat on low until well mixed. Shape the cookie dough into 1" balls and place them on ungreased cookie sheets. Bake at 350 degrees for 20-25 minutes or until lightly browned. Remove from oven and cool them for 5 minutes. While they are cooling, place some powdered sugar in a bowl. Roll each warm cookie ball in the powdered sugar and place them on wax paper to cool. Once cooled completely, roll each cookie ball in powdered sugar again.

Sunday, February 15, 2015

#3403 - Italian Grilled Cheese

(by Shirley McNevich)

Italian bread
garlic powder
Kraft mozzarella cheese slices
your favorite pasta sauce or pizza sauce
pepperoni slices (chopped)

Butter one side of each piece of bread (two slices for each sandwich). Spray a skillet with Pam--place skillet on burner over medium low heat. Working quickly, place one slice of bread (butter side down) into the skillet, place two unwrapped mozzarella cheese slices on the bread, drizzle 2-3 tsp. of pasta sauce over the cheese, sprinkle some garlic powder over the pasta sauce, scatter some chopped pepperoni pieces over the sauce and place a second piece of bread on top (buttered side up). Once the bottom bread is browned, carefully flip the sandwich and cook until other side is browned.

Saturday, February 14, 2015

#3402 - Double Tangy Coleslaw

(by Shirley McNevich)

8 cups shredded cabbage
2 TBSP malt vinegar
2/3 cup mayo
2 tsp. white sugar
2 tsp. French's yellow mustard

In a bowl add vinegar, mayo, white sugar and mustard--stir to mix. Taste--if too sweet add more vinegar and stir again. If too sour add a little more white sugar and stir again. In a large bowl add shredded cabbage and vinegar mixture--toss to coat. If you like your coleslaw more juicy, make a second batch of the vinegar mixture--pour it on the cabbage and toss again.