Sunday, January 25, 2015

#3382 - Chocolate Pecan Cheesecake

(by Shirley McNevich)

Crust: 2 sticks softened butter; 2 1/2 cups flour; 1 cup chopped pecans (plus extra pecans for sprinkling)

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed)

Topping: 2 - 3oz. boxes Jell-O chocolate INSTANT pudding; 3 cups milk; 1 - 8oz. Cool Whip (thawed)

Crust--in a bowl add softened butter, flour and chopped pecans--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of greased 9 x 13 cake pan. Bake at 375 degrees for 20 minutes or until crust is browned. Cool completely. Batter--in a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add thawed Cool Whip--beat until smooth. Pour batter over the cooled crust--refrigerate for 1 hour. Topping--in a mixer add both boxes of chocolate pudding mix and the milk--beat on low until mixed, then beat on medium speed until thickened. Add Cool Whip--beat until smooth. Spread the pudding mixture over the top of the chilled cheesecake, sprinkle more chopped pecans over the top of the pudding, then refrigerate the cheesecake ovenight before cutting and serving.

Saturday, January 24, 2015

#3381 - Crunchy Bacon Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 cups Breakstone's sour cream
1 1/2 cups shredded sharp cheddar cheese + extra for sprinkling
6-8 slices bacon
1/2 cup chopped green onions (less if you wish)
1 loaf of sourdough bread (broken into small pieces)

Cook bacon until crispy, drain the bacon on paper towels, then crumble the bacon. In a bowl add cream cheese--beat with a spoon. Add sour cream--stir to mix. Add shredded cheese, crumbled bacon and chopped green onions--stir to mix. Scoop mixture into a small baking dish. Bake at 400 degrees for 15 minutes, remove from oven, sprinkle more shredded cheese over the top, return to oven and bake 10-15 minutes longer or until bubbling hot. Serve with sourdough bread pieces.

#3380 - Corned Beef Cabbage Dip

(by Shirley McNevich)

1 cup shredded green cabbage (more if you wish)
6oz. Philadelphia cream cheese (softened)
1/2 cup mayo
1/4 cup Breakstone's sour cream
2 tsp. Worcestershire sauce
salt and pepper to your taste
2 cups chopped/cooked corned beef
good quality crackers

In a bowl add cream cheese--beat with a spoon. Add mayo, sour cream, Worcestershire sauce, salt and pepper--stir to mix. Add shredded cabbage and corned beef pieces--stir to mix. Cover and refrigerate until cold. Serve with good quality crackers.

Thursday, January 22, 2015

#3379 - Pierogi Spinach Soup

(by Shirley McNevich)

4 cups chicken broth
1 - 28oz. can diced tomatoes
6oz. cut green beans (drained and cut into small pieces)
1/2 lb. fresh spinach (washed and drained)
fresh grated Parmesan cheese
Italian style croutons
1 - 12oz. bag mini pierogis with potato and onions

Cut the drained spinach into bite sized pieces. In a pot add chicken broth and diced tomatoes/juice--stir well. Cook/stir over medium heat until it starts to boil. Add the bag of mini pierogis--cook/stir until boiling again. Add green beans pieces--turn heat back to simmer. Add the spinach pieces--stir. Simmer until spinach is done to your liking. Serve in bowls and top with Italian croutons and fresh grated Parmesan cheese.

Wednesday, January 21, 2015

#3378 - Italian Hoagie Dip

(by Shirley McNevich)

1 onion (chopped)
1 tomato (chopped--more if you wish)
1/4 lb. sliced salami (chopped)
1/4 lb. sliced ham (chopped)
1/4 lb. sliced proscuitto (chopped)
1/4 lb. sliced turkey (chopped)
1/4 lb. sliced provolone cheese (chopped)
1/2 cup mayo (more if necessary)
1 TBSP olive oil
1 tsp. oregano
1 1/2 tsp. dried basil
1 - 12" round load of Italian bread
1 regular loaf Italian bread (cut into bite sized pieces)

In a bowl add chopped onions, chopped tomatoes, chopped salami, chopped ham, chopped proscuitto, chopped turkey, chopped provolone cheese, mayo, olive oil, oregano and basil--stir well until mixed. If too dry, add a little more mayo and stir again, then cover the bowl and refrigerate until cold. When ready to serve, cut a large hole in the top of the round loaf of Italian bread and scoop out the center (saving the bread pieces for dipping). Dump the dip mixture into the hole. Serve with the bite sized bread pieces.

Tuesday, January 20, 2015

#3377 - Beer Ranch Dip

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup ranch dressing
2 cups shredded cheddar cheese
1/2 cup beer
4 green onions (chopped)
good quality crackers OR vegetables

In a bowl add both packs of softened cream cheese--beat with a spoon until smooth. Add ranch dressing--stir until blended. Add shredded cheddar cheese, beer and chopped green onions--stir well. Cover and refrigerate overnight. Serve with good quality crackers or vegetables.

Monday, January 19, 2015

#3376 - Cinnamon Raisin Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/2 cup honey
1/2 cup chopped nuts
2 tsp. cinnamon
1 - 1lb. frozen bread dough (thawed according to bag directions)
2/3 cup raisins

Place raisins in a saucepan--cover them with water and bring them to a boil over medium heat. Once boiling, let them cook for 5 minutes, then drain the raisins and set aside. Take 1 TBSP of the softened butter and generously grease 12 muffin tin cups. In a bowl add 1 TBSP butter, 1/4 cup honey and the chopped nuts--stir to mix. Drop 1 teaspoonful of the chopped nut mixture into each greased muffin tin cup. In a separate bowl add 2 TBSP softened butter, 1/4 cup honey and the cinnamon--stir to mix, then set aside. After bread dough has been thawed, roll it out on a floured counter to 18" x 8" (rectangle). Spread the cinnamon mixture evenly over the bread dough. Sprinkle the drained raisins evenly over the bread dough. Start on the long side and roll the dough up into a log. Use a sharp knife to slice the dough log into 12 equal pieces. Place the cut side of each dough piece into each of the 12 muffin tin cups. Cover the muffin tin with a tea towel and let the dough rise for 30 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Cool for 5 minutes, then remove the muffins from the tin.

Sunday, January 18, 2015

#3375 - Smoked Salmon Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 4oz. package smoked salmon
1/2 cup Breakstone's sour cream
1/4 cup chopped red onions
1 TBSP dill weed
good quality crackers

Drain the salmon, then chop the salmon into very small pieces. Spread the softened cream cheese in the bottom of a 9" glass pie plate. Spread the sour cream evenly over the cream cheese. Sprinkle the chopped salmon over the sour cream. Sprinkle the onions and dill weed over the top. Cover and refrigerate until cold. Serve with good quality crackers.

Friday, January 16, 2015

#3374 - Olive Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup olives
1/2 cup mayo
2 TBSP olive juice

Reserve 2 TBSP of the olive juice, then measure out and drain 1 cup of olives. Once drained, chop the 1 cup of drained olives into small pieces. In a bowl add softened cream cheese, chopped olives, 2 TBSP olive juice and the mayo--stir well until mixed. Cover and refrigerate overnight (you can make it and serve it right away, but it's much better after sitting overnight). Serve with melba toast or good quality crackers.

Thursday, January 15, 2015

#3373 - Sour Cream Pepperoni Dip

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
2 - 4oz. cans chopped green chiles
1 - 8oz. Breakstone's sour cream
1lb. sliced pepperoni (more for topping if you wish)

Slice each pepperoni slice into four quarters. In a bowl add cream cheese, green chilis, sour cream and pepperoni quarters--stir well to mix. Spread the mixture in a greased glass baking dish. Optional--arrange more pepperoni slices all over the top. Bake at 350 degrees for 20-30 minutes or until hot. Serve with sourdough bread pieces or good quality crackers.

Wednesday, January 14, 2015

#3372 - Hot Sausage Dip

(by Shirley McNevich)

1lb. hot sausage
1 - 10oz. can diced tomatoes with green chiles
1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup shredded sharp cheddar cheese
tortilla chips OR crackers

If hot sausage is in casings, remove the casings and crumble the sausage. In a skillet over medium heat add the crumbled sausage--cook/stir over medium heat until sausage is browned, then drain off the grease. Drain the can of diced tomatoes/green chiles but reserve 1/4 cup of the liquid. In a bowl add drained sausage pieces, diced tomatoes/green chiles, the 1/4 cup reserved juice and the softened cream cheese--stir until well mixed. Spread the mixture into a small baking dish. Sprinkle the shredded cheddar cheese over the top. Bake at 350 degrees for 20-25 minutes or until bubbling hot. Serve with tortilla chips or good quality crackers.

Tuesday, January 13, 2015

#3371 - Lasagna Dip

(by Shirley McNevich)

1 cup cottage cheese
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
4oz. Philadelphia cream cheese (softened)
1 tsp. Italian seasoning
1/2 lb. ground Italian sausage
1 cup of your favorite pasta sauce

In a skillet over medium heat add ground Italian sausage--cook/stir until browned and broken into small pieces, then drain off the grease. In a bowl add 1 cup cottage cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese and the 4oz. softened cream cheese--stir until well mixed. Spread the cheese mixture on the bottom of a glass pie plate. In a separate bowl add the drained sausage, pasta sauce and Italian seasoning--stir to mix. Spread the sausage mixture over the cheese layer. Spread 1/2 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese all over the top. Bake at 350 degrees for 20-30 minutes or until bubbling hot. Serve hot with bread pieces or good quality crackers.

Monday, January 12, 2015

#3370 - Deli Salami Dip

(by Shirley McNevich)

1 cup Breakstone's sour cream
1 - 8oz. Philadelphia cream cheese (softened)
8oz. good quality deli hard salami slices (more or less if you wish)
1 bag bagel chips OR good quality crackers.

Cut each salami slice into very small pieces. In a mixer add sour cream and cream cheese--beat well. Add salami pieces--beat well. Scoop mixture into a small baking dish. Bake at 350 degrees for 25-30 minutes. Remove from oven, stir well and scoop hot mixture into a serving bowl. Serve with bagel chips or good quality crackers.

Sunday, January 11, 2015

#3369 - Glazed Lemon Poke Cake

(by Aunt Eileen [Knouse] Carter)

Batter: 1 box Duncan Hines yellow cake mix; 1 - 3oz. box lemon Jell-O gelatin; 3/4 cup water; 4 eggs; 3/4 cup canola oil

Glaze: 2 cups Domino's powdered sugar; juice of 2 lemons; 1 tsp. lemon zest

In a mixer add yellow cake mix, lemon Jell-O powder, water, eggs and canola oil--beat until mixed, then beat on medium speed for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-38 minutes--test with a toothpick for doneness. While cake is baking, in a bowl add powdered sugar, lemon juice and lemon zest--stir until mixed. Taste--if you want more lemon flavor add more lemon zest and stir again. If too sour, add a little more powdered sugar and stir again. Remove cake from oven and use a large meat fork to poke holes all over the top of the warm cake. Spread the glaze all over the top of the cake so some of the glaze soaks down into the holes. Cool completely.

Saturday, January 10, 2015

#3368 - Half Moon Krispie Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cups flour
1 1/2 cups Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips
8 cups Cocoa Krispies cereal (slightly crushed)
1 TBSP heavy whipping cream

In a mixer add white sugar and butter--beat. Add eggs--beat. Add vanilla, salt, baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 1/2 cup chocolate chips, 1/2 cup peanut butter chips and 2 cups cocoa krispies to the cookie batter--stir with a wooden spoon. In a separate bowl add the other 6 cups of cocoa krispies. Shape dough teaspoon sized balls and roll each dough ball in the bowl of cocoa krispies to coat. Place the coated dough ball on a greased cookie sheet. Repeat with all dough balls. Bake at 350 degrees for 8-10 minutes. Cool cookies completely. In a microwave safe bowl add 1 cup chocolate chips and 1 TBSP heavy whipping cream--microwave on high until melted, then stir vigorously. Dip one half of each cookie into the melted chocolate, then place cookies on wax paper to set up.

Friday, January 09, 2015

#3367 - Raspberry Oat Bars

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
1 cup flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup Quaker quick oats
1/2 cup softened butter
3/4 cup seedless raspberry jam

In a bowl add brown sugar, flour, baking soda, softened butter, salt and oats--mix with a pastry blender to make crumbs. Cover the inside of an 8 x 8 cake pan with foil, then grease the foil. Dump 2 cups of the crumb mixture into the bottom of the pan and press it out evenly. Spread the raspberry jam over the crumb mixture (leaving 1/2" edge all the way around the pan with NO jam--if you get the jam too close to the edges it will leak down the sides and burn). Sprinkle the rest of the crumb mixture over the top. Bake at 350 degrees for 35-40 minutes. Cool completely. Cut into bars or squares. Optional--drizzle your favorite cream cheese icing over the top before cutting.

#3366 - Coconut Walnut Krispie Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup softened butter
1 cup canola oil
1 egg
1 tsp. cream of tartar
3 tsp. vanilla
1 cup Baker's angelflake coconut
1 cup chopped walnuts
1 cup Rice Krispies cereal
1 cup Quaker quick oats
1 tsp. salt
1 tsp. baking soda
3 1/2 cups flour

In a mixer add white sugar, brown sugar and butter--beat. Add canola oil and egg--beat. Add cream of tartar, vanilla, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chopped walnuts, Rice Krispies and oats--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-13 minutes. Note: this recipes makes ALOT of cookies.

Wednesday, January 07, 2015

#3365 - Fried Onion Potato Cakes

(by Shirley McNevich)

1/2 cup flour
1/3 cup yellow cornmeal
2 tsp. salt
1 tsp. baking powder
5 cups fresh shredded potatoes (peel potatoes before shredding)
1/3 cup canola oil
2 beaten eggs
1 small onion (minced)
1/4 cup canola oil (for frying--more if necessary)

After shredding and measuring the potatoes, place the shredded potatoes in paper towels and ring out as much of the moisture as you can. In a bowl add flour, cornmeal, salt and baking powder--stir to mix. Add 1/3 cup canola oil, beaten eggs and minced onions--stir to mix. Add shredded potatoes--stir to coat. In a cast iron skillet over medium heat add 1/4 cup canola oil (more if necessary)--heat until oil is very hot. Drop batter by heaping tablespoonfuls into the hot oil, then flatten each cake with the back of the spoon. Fry until bottoms are browned, then flip them and fry until the other side is browned. Drain them on paper towels before serving.

#3364 - Sugar Kiss Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup canola oil
1 cup white sugar
1 cup Domino's powdered sugar
2 eggs
2 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
3/4 tsp. cream of tartar
big pinch of salt
1 bag Hershey's kisses (unwrapped)

In a mixer add butter, canola oil, white sugar and powdered sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and cream of tartar--beat. Slowly add flour--beat (when batter gets too thick for the mixer, remove bowl from mixer and continue by stirring batter with a wooden spoon). Drop dough by heaping teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 6-8 minutes, remove from oven, press a Hershey's kiss in the center of each cookie and bake for 2 minutes longer or until bottoms and edges are lightly browned.

Monday, January 05, 2015

#3363 - Cheesy Spinach Dip

(by Shirley McNevich)

1 - 10oz. box frozen chopped spinach (more if you wish)
2 - 8oz. Breakstone's sour cream (16oz. total)
1 cup mayo
1 envelope Knorr vegetable recipe mix
2-3 green onions (chopped)
shredded cheese of your choice
1 loaf sour dough bread

Cook spinach according to box directions, then drain the spinach. After draining the spinach in a sieve, use your fingers to press down hard on the spinach to get it as dry as you can. In a large bowl add drained spinach, sour cream, mayo, vegetable recipe mix, chopped onions and shredded cheese (your choice of amount of shredded cheese)--stir until mixed. Scoop mixture into a serving bowl, then refrigerate until cold. When ready to serve, cut sour dough bread into small pieces and serve the bread pieces with the dip.