Thursday, February 04, 2016

#3757 - Cobb Sandwiches

(by Shirley McNevich)

1 loaf French bread
mayo
1 ripe peeled avocado (coarsely mashed)
1 TBSP minced red onions
1 1/2 TBSP lime juice
1 garlic clove (minced)
1/8 tsp. salt
sliced deli turkey
sliced deli ham
Swiss cheese slices
10-12 cooked bacon slices
2 hard boiled eggs (peeled and sliced)
1 large tomato (sliced)
torn greens (lettuce, arugula, etc.)
salt and pepper (to your taste)

In a bowl add mashed avocado, minced red onions, minced garlic and 1/8 tsp. salt--mix well. Horizontally slice the French bread in half. Lightly spread mayo on each side of the sliced bread. Evenly spread avocado mixture over the mayo. On one side of the bread layer turkey, ham, Swiss cheese, bacon, sliced eggs, tomato slices and greens. Add extra salt and pepper to your taste. Place other half of French bread on top, then slice the whole thing into 2" sandwiches.

Wednesday, February 03, 2016

#3756 - Blueberry Crumb Muffins

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 1/2 cups fresh blueberries
Crumb Mixture: 2 TBSP flour; 2 TBSP Domino's dark brown sugar (packed); 1/4 tsp. cinnamon; 2 TBSP cold butter

In a mixer add 1/2 cup softened butter and white sugar--beat. Add eggs, milk and vanilla--beat. Remove bowl from mixer--add 2 cups flour, the baking powder and the salt--stir until mixed. Add blueberries--stir. Place cupcake liners into muffin tins. Fill each liner 2/3 full with batter. In a separate bowl add 2 TBSP flour, the brown sugar, the cinnamon and the 2 TBSP cold butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the cupcake batter in each liner. Bake at 375 degrees 25-30 minutes--test with a toothpick for doneness.

Tuesday, February 02, 2016

#3755 - Buffalo Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
10oz. cooked chicken (cut into bite sized pieces)
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
8oz. shredded Colby/Monterey Jack cheese blend

Spread the cream cheese over the bottom of a glass pie plate. Layer the chicken pieces over the cream cheese. Layer the wing sauce over the chicken pieces. Layer the ranch dressing over the wing sauce. Sprinkle the shredded cheese evenly over the top. Bake at 350 degrees 20-25 minutes or until cheese is melted and mixture is hot. Serve with baguette slices, tortilla chips or good quality crackers.

Monday, February 01, 2016

#3754 - Bacon and Onion Cabbage

(by Shirley McNevich)

6 slices raw bacon (cut into small pieces)
1 large onion (chopped)
2 garlic cloves (minced)
1 large cabbage (cored and sliced into bite sized pieces)
1/2 to 1 TBSP salt
1 tsp. fresh ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

In a Dutch oven over medium heat add bacon pieces--cook/stir until bacon is crispy. Add the minced garlic and chopped onions--cook/stir until onions are caramelized. Add salt, pepper, onion powder, garlic powder and paprika--stir well. Add cabbage pieces--cook/stir for 10 minutes. Turn heat back to low, tilt a lid on top and simmer 30 minutes longer (stirring every 5-10 minutes) or until cabbage is done to your liking.

Sunday, January 31, 2016

#3753 - Chicken Fried Steak

(by Shirley McNevich)

2 - 6oz. cube steaks
1/4 cup flour
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. paprika
1 cup canola oil

Use paper towels to pat both sides of each steak until they are dry. In a bowl add flour, salt, pepper and paprika--stir to mix. Spread the flour mixture evenly on a dinner plate. Coat both sides of each steak in the flour mixture, repeating if necessary, until all of the flour mixture is used. In a cast iron skillet over medium heat add canola oil--heat the oil until hot enough for frying. Add the steaks to the skillet--cook until bottom side is seared and crusted, then flip and cook until other side of steaks are seared and crusted. Cook 2 minutes longer for medium done; flip and cook an additional 2-3 minutes for well done. Serve plain or with your favorite gravy.

Saturday, January 30, 2016

#3752 - Valentine Popcorn Bark

(by Shirley McNevich)

2/3 cup good quality popcorn kernels (popped but left plain)
12oz. pink candy melts
2 cups broken salted pretzel pieces
1 1/2 cups M&M's (Valentine's colors)
Valentine's colored nonpareils

After popping the popcorn, remove any unpopped kernels and discard them. In a large bowl add plain popped popcorn, broken pretzel pieces and Valentine's colored M&M's--toss gently with your hands to mix. Lay out two large sheets of wax paper on your counter and place one on top of the other so that the long side of one piece overlaps the long side on the other piece by 2". Melt the pink candy melts according to bag directions. Evenly pour HALF of the melted chocolate over the popcorn mixture, then use two rubber spatulas to toss/coat the mixture. Spread the whole popcorn mixture evenly over the wax paper, then drizzle the other half of the melted chocolate over the top of the popcorn mixture. Gently shake some Valentine's colored nonpareils over the popcorn mixture. Cool until chocolate hardens, then break the mixture into pieces.

Friday, January 29, 2016

#3751 - Drop Peanut Butter Cup Cookies

(by Shirley McNevich)

2 cups chopped Reese's peanut butter cups (measure after chopping into 1/2" pieces)
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped peanut butter cups and chopped nuts--stir well. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-11 minutes or until lightly browned. Cool slightly, then remove cookies from cookie sheets and place them on paper towels to cool.

Thursday, January 28, 2016

#3750 - Cooked Caramel Frosting

(by Shirley McNevich)

2 TBSP butter (NO substitutes)
cream
1/2 cup Domino's dark brown sugar (packed)
1 cup Domino's powdered sugar
1 tsp. vanilla
a pinch of salt

In a saucepan over medium heat add butter--melt. Add 3 TBSP cream and the brown sugar--cook/stir until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add 1/2 cup powdered sugar and stir until mixed. Cool slightly, then add another 1/2 cup powdered sugar, the vanilla and salt--stir well. Add more cream 1 TBSP at a time and stir vigorously until you get the consistency that you desire. When using the frosting, work quickly--it hardens fast.

Wednesday, January 27, 2016

#3749 - Butterfinger Cookies

(by Shirley McNevich)

3 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups white sugar
2 sticks softened butter
2 eggs
1 tsp. vanilla
1 - 10oz. bag Butterfinger baking bits

In a bowl add white sugar and butter--beat. Add eggs and vanilla--beat. Add salt and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add Butterfinger bits--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-11 minutes or until lightly browned. Cool for 2 minutes, then remove from cookie sheets and place on paper towels to cool completely.

Tuesday, January 26, 2016

#3748 - Green Onion Cheese Dip

(by Shirley McNevich)

1/2 cup mayo
1 - 8oz. Philadelphia cream cheese (softened)
1 cup shredded extra sharp cheddar cheese
1/2 cup shredded monterey jack cheese
2 green onions (chopped)
10 Ritz crackers (crushed)
10 slices bacon (fried and crumbled)

In a bowl add mayo and cream cheese--mix well. Add both cheeses and chopped green onions--stir well. Spread the mixture into a 9" glass pie plate. Bake at 350 degrees 15-20 minutes or until hot. Sprinkle the crumbled bacon over the top. Serve with good quality crackers.

Monday, January 25, 2016

#3747 - Double Berry Pie

(by Shirley McNevich)

1 unbaked pie crust dough
18oz. fresh blackberries
6oz. fresh raspberries
2/3 cup white sugar
1/4 cup water
2 TBSP cornstarch
1 cup heavy whipping cream
1/4 cup Domino's powdered sugar
1/3 cup Breakstone's sour cream
1 tsp. vanilla

Place pie dough into a greased 9" pie plate, use the tines of a fork to prick holes into the bottom of the crust, flute the edges and spray the inside of the pie crust dough with Pam. Place a second pie plate into the pie dough (to keep dough from shrinking when baking). Bake at 475 degrees 8-10 minutes or until lightly browned, then cool completely. In a bowl add the fresh blackberries, fresh raspberries and white sugar--toss gently to mix. Pour the 1/4 cup water over the berries and let them sit for 20 minutes. After 20 minutes, drain the berries well but keep the juice. Measure the berry juice--if less than 1 1/4 cups, add just enough water to make 1 1/4 cups liquid total. In a saucepan over medium heat add the berry juice and cornstarch--stir well. Keep stirring/cooking until mixture boils. Once boiling, remove from heat and cool the cornstarch mixture for 10 minutes. Spoon the drained berries into the cooled crust. Stir the cornstarch mixture one more time, then evenly spread the cornstarch mixture over the berries. Refrigerate overnight. When ready to serve, place your mixer bowl into the refrigerator for 20 minutes. Remove mixer bowl from refrigerator and place it on your mixer. Add the heavy whipping cream and powdered sugar--beat until you get soft peaks. Add the sour cream and vanilla--beat. Slice pie and place on plates, then top with the sour cream mixture.

Sunday, January 24, 2016

#3746 - Scratch Peanut Butter Brownies

(by Shirley McNevich)

1/2 cup Jif smooth peanut butter
1/3 cup softened Parkay margarine
2/3 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Reese's peanut butter chips

In a mixer add peanut butter and Parkay--beat. Add brown sugar, white sugar and eggs--beat. Add salt and vanilla--beat. Remove bowl from mixer. In a separate bowl add flour, baking powder and salt--stir. Pour flour mixture into peanut butter mixture--stir just until mixed. Pour batter into a greased 8 x 8 square cake pan. Sprinkle some peanut butter chips over the top (as many as you wish). Bake at 350 degrees 25-35 minutes--test with your finger. When done, the top/middle should spring back when touched. Cool completely. Cut into squares. Optional: frost with your favorite peanut butter or chocolate frosting before cutting.

Saturday, January 23, 2016

#3745 - Salted Toffee Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2-3 tsp. vanilla
2 1/2 cups flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Hershey's Heath English Toffee Bits 'O Brickle
sea salt

In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. In a bowl add flour, cornstarch, baking soda and salt--stir. Slowly add flour mixture to batter--beat. Add the toffee bits--beat until evenly distributed. Remove bowl from mixer, cover it and refrigerate the dough for 3 hours. Remove bowl from refrigerator and let the bowl sit on the counter (still covered) for 20 minutes. Take out a tablespoonful of dough at a time and roll it into a ball. Place it on a greased cookie sheet. Repeat with remaining dough. Sprinkle a little sea salt on top of each cookie ball. Bake at 350 degrees 9-11 minutes or until slightly browned around the edges. Cool 5 MINUTES on the cookie sheets before removing them to paper towels to cool completely.

Friday, January 22, 2016

#3744 - Baked Old Bay Fish Sticks

(by Shirley McNevich)

3 cups cracker crumbs or bread crumbs
1 TBSP Old Bay seasoning (more if you wish)
1/2 tsp. salt
a few grinds of pepper
3 eggs
1 TBSP water
2 1/2 lbs. tilapia fillets (thawed)

Line two cookie sheets with parchment paper. In one bowl add bread crumbs, Old Bay, fresh ground pepper and salt--stir well. In a second bowl add the eggs and water--beat. Cut the fish fillets into 1" strips. Dip each fish piece into the egg mixture, coat in the cracker mixture, and place on the lined cookie sheet. Repeat with all fish. Bake at 450 degrees 12-15 minutes or until golden brown. Optional--you can fry them instead of baking them.

Thursday, January 21, 2016

#3743 - Oatmeal Peanut Butter Sandwich Cookies

(by Shirley McNevich)

3/4 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup + 3 TBSP softened butter
1 cup Jif smooth peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1 cup Quaker quick oats
1 cup Domino's powdered sugar
2 1/2 TBSP heavy whipping cream

In a mixer add 1/2 cup butter, 1/2 cup peanut butter, the white sugar, dark brown sugar and vanilla--beat. Add egg--beat. In a bowl add flour, baking soda, baking powder and salt--stir. Slowly add the flour mixture to the mixer while beating. Once mixed, remove bowl from mixer--add quick oats--stir well. Drop batter by teaspoonfuls on to greased cookie sheets. Use the back of a fork (greased if necessary) to flatten each cookie to about 1/4" thick. Bake at 350 degrees 9-10 minutes or until lightly browned. Cool completely. In a mixer add 3 TBSP butter, 1/2 cup peanut butter, the powdered sugar and heavy cream--beat until mixed, then beat 2-3 minutes or until nice and creamy. Frost the flat side of one cookie and place another cookie (flat side toward peanut butter) on top. Repeat with all cookies.

Wednesday, January 20, 2016

#3742 - Townhouse Chicken

(by Shirley McNevich)

2 eggs
1 cup crushed Keebler Townhouse butter crackers
1/2 tsp. garlic salt
2 tsp. Italian seasoning
fresh ground black pepper
salt
4 boneless/skinless chicken breasts
1/4 cup butter (cut into small pieces)

In one bowl add the eggs--beat. In a separate bowl add crushed butter crackers, garlic salt, Italian seasoning and some fresh ground black pepper (your choice of amount)--stir to mix. Salt both sides of each chicken breast (to your taste). Dip each chicken breast into the egg mixture, then coat both sides of the chicken breasts in the cracker mixture. Place them in a greased 9 x 13 glass baking dish. Place the butter pieces around (but NOT on top of) the chicken breasts. Bake at 375 degrees 30 minutes or until chicken is done. When you take them out of the oven you can drizzle a spoonful of the melted butter over each chicken breast. Note: for a crispier coating, double the eggs and double the cracker mixture. When finished coating each chicken breast, dip them back into the egg mixture and cracker mixture a second time (and slightly increase cooking time).

Tuesday, January 19, 2016

#3741 - Chocolate Butterscotch Frosting

(by Shirley McNevich)

2oz. Baker's UNsweetened baking chocolate
1/2 cup Domino's dark brown sugar (packed)
1/3 cup heavy cream (more if necessary)
2 TBSP butter
1/2 tsp. vanilla
a pinch of salt
2 cups Domino's powdered sugar (more if necessary)

In a saucepan over low heat add the baking chocolate, brown sugar and heavy cream--cook/stir until melted and smooth. Remove from heat--add butter, vanilla and salt--keep stirring until butter has melted completely. Pour the mixture into a mixer--add 1 cup of the powdered sugar--beat until mixed, then beat on medium speed for 2 minutes. Add the other cup of powdered sugar--beat until mixed, then beat on medium speed for 3 minutes. Let frosting cool to room temperature, then beat again for 2 minutes. If frosting is too thick, add 1 TBSP more at a time of heavy cream and beat again. If frosting is too thin, add 1 TBSP more of powdered sugar at a time and beat again until spreading consistency.

Monday, January 18, 2016

#3740 - Sweet and Sour Kielbasa

(by Shirley McNevich)

6 TBSP butter
2 large onions (sliced, cut in half, and rings separated)
1 cup Domino's dark brown sugar (packed)
14oz. Heinz ketchup
3 TBSP cider vinegar
1 1/2 tsp. spicy brown mustard
1 TBSP Worcestershire sauce
2 tsp. hot sauce
2lb. kielbasa

Cut all of the kielbasa into 1" coin shaped pieces. In a cast iron skillet over medium heat add butter--melt. Add onions and kielbasa pieces--cook/stir until onions are tender and kielbasa is browned, then drain off any grease. In a blender add brown sugar, ketchup, cider vinegar, brown mustard, Worcestershire sauce and hot sauce--beat until mixed. Taste--if too sweet add more cider vinegar and beat again. If too sour add a little more brown sugar and beat again. Dump the kielbasa mixture into a crockpot and pour the ketchup mixture over the top--stir well to mix. Cook on low heat 5-6 hours. Serve with toothpicks.

Sunday, January 17, 2016

#3739 - Raspberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box Jell-O raspberry gelatin
1 cup boiling water
1/2 cup cold water
1 - 8oz. Cool Whip (thawed)
fresh raspberries

Prepare cake mix according to box directions, baking it in a 9 x 13 cake pan. Cool the cake for 1 hour. Use the tines of a large meat fork to poke deep holes all through the cake. In a bowl add raspberry Jell-O powder and boiling water--mix until dissolved. Add the cold water--stir well. Spread the raspberry Jell-O mixture evenly over the top of the cake so it soaks down into the holes. Refrigerate until cold. Spread the Cool Whip over the top of the cake. Decorate the top with fresh raspberries.

Saturday, January 16, 2016

#3738 - Creamy Vanilla Pie

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk
1/4 cup water
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1/2 cup Breakstone's sour cream
1 - 8oz. Cool Whip (thawed)
1 - 9" ready-made graham cracker crust

In a bowl add sweetened condensed milk, water and pudding mix powder--stir just until pudding powder is dissolved. Add the sour cream and Cool Whip--stir until mixed. Pour batter into the graham cracker crust. Refrigerate overnight.