Friday, April 18, 2014

#3105 - Chocolate Marshmallow Frosting

(by Shirley McNevich)

1 - 7oz. jar Fluff marshmallow creme
1 cup softened butter
1/2 cup Hershey's cocoa
1 tsp. vanilla
2 cups Domino's powdered sugar
milk (if needed)

Lightly spray the beater(s) of your mixer with Pam cooking spray. In a mixer add Fluff and softened butter--beat. Add cocoa and vanilla--beat. Slowly add powdered sugar--beat 3 minutes or until creamy. If too thick, add 1 tsp. milk at a time and beat again. If too thin, add a little more powdered sugar and beat again.

Thursday, April 17, 2014

#3104 - Vanilla Cookie Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
3 1/2 tsp. milk
1/4 tsp. vanilla
2 tsp. Kayro lite corn syrup
food coloring--optional

In a bowl add powdered sugar, milk, vanilla and corn syrup--beat with a spoon to mix well. Optional--add food coloring and beat again. As you frost the cookies, stir mixture again before frosting the next cookie, and it helps to work quickly.

#3103 - Plain Cookie Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
2 TBSP water
1 TBSP Kayro lite corn syrup
food coloring (optional)

In a bowl add powdered sugar, water and corn syrup--beat with a spoon until well mixed. Optional--add a few drops of food coloring and stir again. This glaze works best on sugar cookies, but make sure that you vigorously stir the mixture in between frosting each cookie.

Tuesday, April 15, 2014

#3102 - Cooked Flour Frosting

(by Shirley McNevich)

5 TBSP flour
1 cup whole milk
1-2 tsp. vanilla
1 cup softened butter
1 cup white sugar

In a bowl add the milk and the flour--beat with a whisk until well mixed. Pour the mixture into a saucepan over medium heat--cook/stir until mixture gets very thick, then cool completely. In a mixer add softened butter and white sugar--beat until fluffy. Add vanilla--beat well. Add the cooled mixture to the mixer--beat well.

Monday, April 14, 2014

#3101 - Rhubarb Streusel Pie

(by Becky Lynn Mohr - friend)

Topping: 2 TBSP cold butter; 1/2 cup Bisquick; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup chopped nuts

Filling: 1lb. rhubarb (cut into bite sized pieces); 3/4 cup milk; 2 eggs; 1 cup white sugar; 1/2 cup Bisquick; 2 TBSP softened butter; 1 tsp. cinnamon; 1/4 tsp. nutmeg

Grease a 9" pie plate. In a bowl add 2 TBSP cold butter, 1/2 cup Bisquick and brown sugar--mix with a pastry blender to make crumbs. Add chopped nuts--stir to mix and set aside. Filling: spread the rhubarb pieces in the bottom of the pie plate. In a blender or a mixer add milk, eggs, white sugar, 1/2 cup Bisquick, 2 TBSP softened butter, cinnamon and nutmeg--blend until smooth. Pour the blended mixture evenly over the rhubarb pieces. Sprinkle the topping crumbs evenly over the top. Bake at 375 degrees for 35-40 minutes or until inserted knife comes out clean. Cool completely.

Sunday, April 13, 2014

#3100 - Cake Bars

(by Becky Lynn Mohr - friend)

1 box Duncan Hines white or yellow cake mix
2 beaten eggs
1/3 cup canola oil
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/4 cup butter
1 can Eagle brand condensed milk (NOT evaporated)

In a bowl add the cake mix powder, eggs and canola oil--mix until it forms a dough. Press 3/4 of the dough into the bottom of greased 9 x 13 cake pan--reserve the other 1/4 of the dough. In a microwave safe bowl add chocolate bits, butter and condensed milk--microwave in 20 second increments until melted and smooth. Pour the chocolate mixture evenly over the crust. Place the reserved 1/4 of the dough on a piece of Saran wrap and roll it thin to almost the size of the cake pan. Place the dough on top of the chocolate mixture. Bake at 350 degrees for 25-30 minutes. Cool completely. Cut into bars or squares.

Saturday, April 12, 2014

#3099 - Three Cheese Scalloped Potatoes

(by Shirley McNevich)

1 1/2 lbs. baking potatoes
2 TBSP butter
1 pint heavy cream
2 garlic cloves (minced or sliced thinly)
2 cups shredded cheddar cheese
4 deli slices of provolone cheese (thick cut)
1/2 cup fresh grated Parmesan cheese
salt and pepper to taste

Wash and peel the potatoes, then slice them thinly. Grease a 2qt. casserole dish. Spread half of the sliced potatoes in the casserole dish. Dot 1 TBSP butter over the potatoes. Spread half of the minced/sliced garlic over the potatoes. Carefully pour half of the cream over the potatoes. Sprinkle salt and pepper over the potatoes, then spread half of the shredded cheddar cheese over the potatoes. Spread the rest of the potatoes on top, dot 1 TBSP butter over the potatoes, spread the rest of the garlic over the potatoes, pour the rest of the cream over the potatoes, sprinkle salt and pepper over the top and spread the rest of the shredded cheddar cheese over the top. Spread the provolone cheese slices to cover the top. Bake (covered) at 325 degrees for 30 minutes, remove from oven, sprinkle the grated Parmesan cheese all over the top, return to oven and bake UNCOVERED for 30 minutes longer  or until potatoes are fork tender.

Friday, April 11, 2014

#3098 - Popcorn Cake

(by Becky Lynn Mohr - friend)

14 cups popped popcorn
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 bag of regular M&M candies
1/2 cup butter + 2 TBSP butter
1/2 cup Jif peanut butter
1 - 10oz. bag mini marshmallows

Use the 2 TBSP butter to grease a 10" bundt cake pan. Put half of the popcorn into each of two large bowls. Sprinkle half of the chocolate chips over each bowl of popcorn (DO NOT STIR). Sprinkle half of the M&Ms over each bowl of popcorn (DO NOT STIR). In a saucepan over low heat add 1/2 cup butter--cook until melted. Add the peanut butter and marshmallows--cook/stir over low heat until melted and smooth. Pour half of the melted mixture over each bowl of popcorn, then use a wooden spoon to stir each until popcorn in both bowls is coated. Press all of the popcorn mixture firmly into the greased bundt cake pan (you have to really shove it in). Cool completely. Loosen from pan and flip it on to a cake plate. Slice to serve.

Thursday, April 10, 2014

#3097 - Royal Cookie Icing

(by Shirley McNevich)

2 egg whites
1 tsp. vanilla
3 cups Domino's powdered sugar (sifted)

In a mixer add egg whites and vanilla--beat. Add sifted powdered sugar--beat until mixed, then beat on low speed until smooth and shiny. This icing is to frost cookies, and once you frost the cookies the icing will harden. You can try to frost a test cookie to make sure that the icing hardens. If not, add a little more powdered sugar and beat again. Optional--add a drop or two of your favorite color of food coloring and beat again to make colored frosting.

Wednesday, April 09, 2014

#3096 - Pepperoni Pizza Soup

(by Shirley McNevich)

1 - 14oz. can or jar of your favorite pizza sauce
water
1 green bell pepper (chopped)
1/2 to 1 red onion (chopped)
1 cup sliced fresh mushrooms (cut into bite sized pieces)
1 - 15oz. can diced tomatoes
2 cups cooked/browned/crumbled Italian loose sausage
1 cup good quality pepperoni slices (cut into bite sized pieces)
1 TBSP oregano
1/2 cup rotini pasta
1 bag shredded mozzarella cheese
salt and pepper to your taste

Add the chopped green bell peppers, chopped red onions, mushroom pieces, diced tomatoes, sausage pieces, pepperoni pieces, oregano, and pizza sauce to a crockpot. Once you add the pizza sauce, use the empty can/jar and add 3 jar/canfuls of water to the crockpot--stir the whole mixture and taste with your finger--add salt/pepper if necessary. Turn crockpot on low and cook for 7 1/2 hours, remove the lid, add the dry pasta and cook for 30 minutes longer or until pasta is tender to your liking. Serve soup in bowls and top with shredded cheddar cheese.

Tuesday, April 08, 2014

#3095 - Heavenly Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the cake mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, eggs and canola oil--beat. Remove bowl from mixer--add mandarin oranges and their juice--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add drained crushed pineapple, Cool Whip and vanilla pudding powder--beat until mixed and thickened. Frost the cake. Refrigerate until cold. Keep refrigerated.

Monday, April 07, 2014

#3094 - Banana Pineapple Cake

(by Becky Lynn Mohr - friend)

3 cups flour
1 tsp. salt
3 eggs
1 cup canola oil
2 cups white sugar
1 tsp. baking soda
1 tsp. vanilla
2 cups very ripe mashed bananas
1 - 8oz. can Dole crushed pineapple (do NOT drain)

In a mixer add white sugar, eggs and canola oil--beat. Add baking soda, salt and vanilla--beat. Add mashed bananas--beat. Add crushed pineapple and its juice--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" bundt cake pan. Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched. Cool for 15 minutes, then loosen and flip on to a cake plate. Cool completely. Glaze as desired or dust with powdered sugar.


Saturday, April 05, 2014

#3093 - Parmesan Tomato Soup

(by Shirley McNevich)

2 small onions (chopped)
2 TBSP canola oil OR olive oil
1 - 28oz. can whole peeled tomatoes
4 cups chicken broth
1 tsp. oregano
1 small block fresh Parmesan cheese (shaved)
Italian style croutons
ground black pepper to taste
salt (if needed; the chicken broth usually makes it salty enough)

In a Dutch oven over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add the whole peeled tomatoes and any juice in the can, chicken broth, oregano and ground black pepper to the onions--turn heat to simmer, stir, and simmer for 15 minutes. Remove from heat--transfer mixture into a blender and blend on high speed until mixed and smooth. If soup is hot enough, pour soup into bowls and top the soup with croutons and some shaved Parmesan cheese. If you want the soup hotter, pour the mixture back into the Dutch oven and cook/stir over medium low heat until hot before putting in bowls and adding croutons/Parmesan cheese.

Friday, April 04, 2014

#3092 - Ranch Crackers

(by Shirley McNevich)

2 boxes Ritz Bits mini cheese crackers (9oz. size)
1/2 cup butter (melted)
2 - 1oz. envelopes Hidden Valley Ranch dip
2 TBSP Worcestershire sauce
1 tsp. Lawry's seasoning salt

In a bowl add melted butter, both envelopes of ranch mix, Worcestershire sauce and salt--stir well. Empty both boxes of crackers into a large bowl--drizzle some of the butter mixture over the crackers, stir the crackers, drizzle some more, etc. until all of the butter mixture is on the crackers. Stir the crackers well. Spread the crackers in a shallow baking pan. Bake at 250 degrees for 1 hour (stirring well every 15 minutes). Cool completely.

Thursday, April 03, 2014

#3091 - Quick Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
1 - 20oz. can Dole crushed pineapple
1 - 3oz. box Jell-O vanilla instant pudding
1 cup milk
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bag Baker's angelflake coconut (optional)

Prepare yellow cake in a 9 x 13 cake pan according to box directions. Cool cake for 5 minutes, then use the tines of a large fork to poke holes all over the cake (about 1" apart). Spread the can of pineapple (juice and all) evenly over the top of the cake. Cool completely. In a mixer add vanilla pudding mix and milk--beat until it thickens. Add the Cool Whip--beat until smooth. Spread the pudding frosting over the top of the pineapple. Sprinkle coconut evenly over the pudding frosting (optional). Refrigerate until cold. Keep refrigerated.

Wednesday, April 02, 2014

#3090 - French Cheese Bread

(by Shirley McNevich)

3/4 cup butter (melted)
3 tsp. minced garlic
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1/4 cup fresh shredded Parmesan cheese
1 cup shredded cheddar cheese
1 long loaf sourdough French bread OR Italian bread

Slice the sourdough bread loaf in half lengthwise and place both halves on a cookie sheet (open side up). In a bowl add melted butter, minced garlic, garlic powder, ground black papper, Parmesan cheese and shredded cheddar cheese--stir well to mix. Spread half of the cheese mixture eveny over each half of the bread. Bake at 450 degrees for 8-10 minutes or until cheese is melted and lightly browned. Slice and serve warm.

Tuesday, April 01, 2014

#3089 - Microwave Apple Cake Crisp

(by Shirley McNevich)

4 baking apples (washed, peeled and sliced very thin)
1 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1/2 cup Bisquick
3 TBSP softened butter
3/4 tsp. cinnamon (more if you wish)
good quality vanilla ice cream

In a bowl add brown sugar, oats, Bisquick, cinnamon and softened butter--mix with a pastry blender to make crumbs. Spread the apple slices in the bottom of an UNgreased square glass microwave safe baking dish. Sprinkle the crumb mixture evenly over the apples. Microwave on high for 7 minutes, then use a fork to test to see if apples are tender. If they are not tender, continue microwaving on high in 1 minute increments until apples are tender. As you slice and remove the first piece for serving, tilt the dish and use a spoon to discard any liquid that has accumulated in the bottom of the dish. Serve warm with vanilla ice cream.

Monday, March 31, 2014

#3088 - Creamy Rhubarb Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
3 cups bite sized rhubarb pieces
1 cup white sugar
1 cup cream
1 - 8oz. Cool Whip (thawed)

Prepare cake mix according to box directions--pour batter into a greased 9 x 13 cake pan. Spread the rhubarb pieces evenly over the top of the batter. In a bowl add cream and white sugar--stir to mix. Pour the cream mixture evenly over the rhubarb. Bake at 350 degrees for 35-40 minutes. Cool completely. When serving, serve each piece upside down and top each piece with Cool Whip.

Sunday, March 30, 2014

#3087 - Applesauce Nut Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla instant pudding mix
1/2 cup chopped nuts
1 tsp. cinnamon
1 1/2 cups plain applesauce
1/2 cup raisins
1/4 cup canola oil
3 eggs
Domino's powdered sugar for sprinkling

In a saucepan add raisins--cover with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add yellow cake mix, vanilla pudding mix, canola oil and eggs--beat. Add cinnamon and applesauce--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Dust each piece with powdered sugar when serving.

Saturday, March 29, 2014

#3086 - Sweet Corn and Onions Salad

(by Shirley McNevich)

5-6 ears sweet corn
1/2 tsp. salt
1 tsp. white sugar
1 small red onion (chopped)
4 TBSP cider vinegar
4 TBSP olive oil
more salt (IF necessary)
fresh ground black pepper

Husk the corn. Add the sweet corn cobs to a large pot--cover with water and add 1/2 tsp. salt and 1 tsp. white sugar. Bring to a boil over medium heat. Once boiling cook the corn for 6 minutes (if you like the corn chewy) or 12 minutes (if you like the corn soft). Drain the corn, place the cobs in a collander and rinse with cold water until the corn is at room temperature. Into a large bowl, use a sharp knife to slice the corn and its juice from the cob. Repeat with all corn. Once all of the corn is in the bowl, add the chopped onions, cider vinegar and olive oil--stir to mix. Add fresh ground black pepper to your taste--stir well. Taste--if not salty enough, add 1/8 tsp. of salt at a time--stir again and taste again. Add more salt as needed. Refrigerate until cold before serving. If you let the corn salad in the refrigerator overnight, stir it well before serving (and if too much liquid has accumulated, use a spoon to discard some of the liquid).