Monday, April 20, 2015

#3467 - No Bake Peanut Butter Bars

(by Shirley McNevich)

2 cups Jif smooth peanut butter
3/4 cup softened butter
2 cups Domino's powdered sugar
3 cups graham cracker crumbs
2 cups Nestle's semi-sweet chocolate bits

In a mixer add the butter and 1 1/4 cups of the peanut butter. Slowly add 1 cup of the powdered sugar--beat. Remove from mixer--add another 1 cup powdered sugar, graham cracker crumbs, and 1/2 cup of the chocolate chips--stir with a wooden spoon until mixed. Press the mixture into the bottom of a greased 9 x 13 cake pan. In a saucepan over very low heat add 3/4 cup peanut butter and 1 1/2 cups chocolate chips--melt/stir until mixture is melted and smooth. Pour the melted mixture evenly over the top of the graham cracker mixture. Cool to room temperature, then refrigerate until firm. Cut into bars or squares.

Sunday, April 19, 2015

#3466 - Glazed Pumpkin Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups white sugar
1/2 cup softened butter
1 cup Libby's canned pumpkin
1 egg
2 tsp. vanilla
Icing: 2 cups Domino's powdered sugar (sift after measuring); 3 TBSP milk; 1 TBSP butter (melted); 1 tsp. vanilla

In a bowl add flour, baking soda, baking powder, cinnamon, nutmeg and salt--stir to mix. In a mixer add white sugar and softened butter--beat. Add pumpkin--beat. Add egg and 2 tsp. vanilla--beat. Slowly add flour mixture beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 15-17 minutes or until edges of the cookie are firm. Cool completely. Icing: in a bowl add sifted powdered sugar, milk, melted butter and 1 tsp. vanilla--beat with a spoon. If not thick enough, add a little more powdered sugar and beat again. Place cooled cookies in a single layer on paper towels (they SHOULD be touching each other). Scoop the icing mixture into a small plastic bag. Use a toothpick to poke a hole in the corner of the bag. Close the top of the bag and squeeze the icing into the corner of the bag and squeeze lines of icing all over the tops of the cookies.

Saturday, April 18, 2015

#3465 - Pecan Turtle Pie

(by Shirley McNevich)

1/4 cup caramel ice cream topping
1 - ready-made graham cracker crust (regular OR chocolate)
1/2 cup pecan halves
2 - 3.5oz. boxes Jell-O chocolate INSTANT pudding mixes
2 cup ice cold milk
2 cups Cool Whip (thawed)
Hershey's chocolate syrup

Spread the caramel ice cream topping over the bottom of the graham cracker crust. Measure the 1/2 cup pecan halves, remove 8-10 of them (set aside), and chop the remaining pecan halves left in the measuring cup. Sprinkle the chopped pecans evenly over the caramel. In a mixer add both boxes of pudding mix and the cold milk--beat on low until mixed, then beat on high until thickened. Remove bowl from mixer--add 1 cup of the Cool Whip--stir until mixed. Pour the chocolate pudding mixture into the crust. Refrigerate the pie a few hours until firm. When ready to serve spread the remaining 1 cup of Cool Whip over the top, arrange the saved 10 pecans halves over the Cool Whip and drizzle Hershey's chocolate syrup over the top.

Friday, April 17, 2015

#3464 - Onion Roast

(by Shirley McNevich)

1 - 3 to 4lb. beef roast (your choice of type)
fresh ground black pepper
2 TBSP olive oil
garlic powder
2 large onions

Thaw the roast to room temperature, draining off any liquid. Peel and slice one of the onions, separate the rings and spread the rings all over the bottom of a greased Dutch oven or an aluminum pan with a lip on all sides. Drizzle 1 TBSP of olive oil over the roast and use your fingers to rub it around. Sprinkle the same side with salt, pepper and garlic powder. Place the olive oil coated side of the roast down on the onions. Drizzle 1 TBSP of olive oil over the top of the roast and rub it around with your fingers. Sprinkle salt, pepper and garlic powder all over the top. Stick wooden toothpicks all over the top and sides of the roast (about 2" apart). Peel and slice the second onion and separate it into rings. Place the onion rings on the toothpicks (when you run out of toothpicks, go back and place more onion rings on the same toothpicks). Bake at 325 degrees for 2 to 2 1/2 hours. Remove the toothpicks, cover with foil and let the roast sit for 15 minutes before carving and serving.

Thursday, April 16, 2015

#3463 - Baked Pork Chops

(by Shirley McNevich)

4 pork chops (bone in OR boneless)
1 onion (chopped)
salt and pepper (to your taste)

Salt and pepper both sides of each pork chop. In a Dutch oven over medium heat add the pork chops--sprinkle the chopped onions over the pork chops, then brown the pork chops on each side. When pork chops are browned well, add enough water to cover all of the pork chops (about 1 qt. of water)--cook over medium heat until water starts to boil. Once water is boiling, put the lid on the Dutch oven and place the whole thing in the oven. Bake at 375 degrees for 30 minutes, flip each pork chop, return them to the oven and bake 30 minutes longer or until fork tender.

Wednesday, April 15, 2015

#3462 - Brussels Sprouts Soup

(by Shirley McNevich)

1 onion (chopped)
1 red potato (washed, peeled and cubed)
2 TBSP butter
1lb. fresh or frozen brussels sprouts (thawed and drained)
3 cups chicken broth
salt and pepper (to your taste)
1 egg yolk
1/4 cup heavy cream
chopped or flaked parsley (to your taste)
fresh grated Parmesan cheese (optional)
salad croutons

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until tender. Add chicken broth, brussels sprouts, salt, parsley and pepper--cook/stir until boiling. Once boiling, turn heat back to simmer and simmer for 15 minutes or until brussels sprouts are very tender. Remove from heat--scoop some of the mixture into a blender and beat until smooth. Repeat with remaining soup until all soup is smooth, then return soup to the saucepan. Put the saucepan back over medium heat. In a bowl add egg yolk and heavy cream--beat until mixed. While stirring, add the egg mixture to the hot soup mixture. Cook/stir until mixture thickens and is hot. When serving, top with fresh grated Parmesan cheese and croutons (if you wish).

Tuesday, April 14, 2015

#3461 - BLT Salad

(by Shirley McNevich)

1/2 lb. bacon
romaine lettuce
Italian style croutons
1 small container cherry tomatoes
shredded cheese (your choice of type)
balsamic vinegar salad dressing OR Italian salad dressing

Fry the bacon, then place it on paper towels to soak up extra grease. Wash the romaine lettuce, then tear it into pieces and place it in a large salad bowl. Crumble the bacon and spread the bacon pieces over the lettuce. Slice the cherry tomatoes in half and spread them over the top of the bacon. Sprinkle the shredded cheese over the top. Spread Italian croutons over the top. Drizzle the salad dressing over the top and toss until mixed. Serve immediately.

Monday, April 13, 2015

#3460 - Yummy Butter Cake

(by Shirley McNevich)

4 eggs
2 cups white sugar
2 tsp. vanilla
2 1/4 cups flour
2 1/4 tsp. baking powder
1 1/4 cups milk
10 TBSP butter (NO substitutes)

In a mixer add eggs--beat on high speed until thickened (4-5 minutes). Turn speed back to low. Slowly add white sugar and vanilla--beat. Add baking powder--beat. Slowly add flour--beat. Leave the bowl on the mixer (but turn it off). Cut the butter into small pieces. In a saucepan over low heat add the butter and milk--cook/stir just until butter is melted. Slowly add the milk mixture to the batter in the mixer--beat just until mixed. Pour the batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Top with powdered sugar or cinnamon sugar if you wish--frosting is not necessary.

Sunday, April 12, 2015

#3459 - Cucumbers and Tomatoes

(by Shirley McNevich)

1 ripe tomato
1 cucumber
4 tsp. olive oil (more if you wish)
4 tsp. apple cider vinegar (more if you wish)
oregano (to your taste)
1/2 tsp. salt

Wash the tomato, slice it, then cut each slice into 4 quarters. Wash and peel the cucumber, then slice it thin. In a bowl add the tomato pieces, cucumber slices, olive oil, cider vinegar, salt and oregano--toss to coat. Add more olive oil and cider vinegar if necessary, then toss again. Serve immediately. Recipe may be doubled.

Saturday, April 11, 2015

#3458 - Hearty Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup mayo
1/4 cup white vinegar OR cider vinegar
up to 2/3 cup white sugar
2 1/2 TBSP French's yellow mustard
1 1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 chopped red onion
2 celery ribs (chopped)
1 green bell pepper (chopped)
2 TBSP chopped pimentos
2-4 hard boiled eggs (chopped)

Prepare elbow macaroni according to box directions--drain but do NOT rinse. In a large bowl add the mayo, white vinegar, 1/4 cup white sugar, mustard, salt and pepper--stir to mix. Taste--if too sour for your taste, continue adding more white sugar and stirring again until you like the flavor. Add the chopped onions, chopped celery, chopped green bell peppers, chopped pimentos, chopped eggs and drained macaroni--toss to mix. Cover and refrigerate overnight.

Friday, April 10, 2015

#3457 - Sweet Onion Casserole

(by Shirley McNevich)

3 TBSP butter
3 large sweet onions
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's cream of chicken soup
2/3 cup milk
1 tsp. soy sauce
1 loaf of French bread

Peel, wash and slice the onions. In a skillet over medium heat add butter--melt. Add sliced onions--cook/stir until onions are translucent and tender. Remove from heat. Grease a 2 quart casserole dish. Using the onions and 1 1/2 cups of the Swiss cheese, start with some of the onions, then some of the cheese, and keep making layers (3 layers of each is fine). You should end up with cheese on the top. In a saucepan over medium heat add the cream of chicken soup, milk and soy sauce--cook/stir until hot. Carefully pour the hot soup mixture over the top of the casserole. Slice the French bread and cover the whole top of the casserole with French bread slices. Bake at 350 degrees for 15 minutes or until the bread is nicely toasted. Remove from oven, sprinkle remaining 1/2 cup shredded Swiss cheese over the top, return to oven and bake just until cheese is melted.

Thursday, April 09, 2015

#3456 - Mexican Chicken Meatloaf

(by Shirley McNevich)

1lb. ground chicken OR ground turkey
2 eggs
1 1/2 cups bread crumbs
4 TBSP salsa
3 TBSP ranch dressing
1 - 1.25oz. packet taco seasoning
salt and pepper (to your taste)
1 small onion (chopped)
1/2 cup shredded cheddar cheese
Breakstone's sour cream

Grease a small glass baking dish. In a bowl add ground chicken, eggs, bread crumbs, salsa, ranch dressing, salt, pepper, chopped onions and taco seasoning--mix with your hands, then shape into a loaf. Place the loaf in the greased baking dish. Cover with foil and bake at 350 degrees for 45 minutes, remove the foil and bake 15-20 minutes longer or until baked to your taste. Remove from oven, sprinkle the shredded cheddar cheese over the top and spoon a few tsp. of sour cream over the top.

Wednesday, April 08, 2015

#3455 - Cream Cheese Fudge Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
4 TBSP softened butter
3 TBSP milk (if necessary)
3 cups Domino's powdered sugar
1/4 to 1/2 cup Hershey's cocoa
1/4 tsp. salt
2 tsp. vanilla

In a mixer add cream cheese--beat. Add butter--beat. Add 1/4 cup cocoa, salt and vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3-5 minutes. Taste--if you want more chocolate flavor, add another 1/4 cup cocoa and beat again. If frosting is too thick, add 1 TBSP milk at a time and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

Tuesday, April 07, 2015

#3454 - Pickled Apple Slices

(by Shirley McNevich)

4 red delicious apples (peeled and sliced)
2 cups cider vinegar
2 cups water
1 cup Domino's dark brown sugar (packed)
4 cinnamon sticks (less if you wish)
1 tsp. salt
1/2 tsp. ground ginger

Place the apple slices in a large glass jar. In a saucepan over medium heat add the cider vinegar, water, brown sugar, cinnamon sticks, salt and ginger--cook/stir over medium heat until the brown sugar dissolves. Pour the hot mixture over the apple slices. Cool to room temperature, then place the lid on the glass jar and refrigerate overnight before serving.

Monday, April 06, 2015

#3453 - Sweet and Sour Pickled Onions

(by Shirley McNevich)

2 red onions
1 cup apple cider vinegar
2 cups warm water
2 TBSP white sugar
3 tsp. salt

Wash and peel the onions, then slice them thinly and separate into rings. Place the onions in a glass bowl. In a separate bowl add the cider vinegar, warm water, white sugar and salt--stir well to mix. Pour the vinegar mixture over the onions--toss to coat. Cover the bowl and refrigerate overnight before serving.

Sunday, April 05, 2015

#3452 - Moist Fudge Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Hershey's cocoa
1 1/2 tsp. baking soda
2 cups flour
3/4 tsp. salt
2 tsp. vanilla
3/4 cup canola oil
1 1/2 cups water
1 1/2 tsp. cider vinegar
Domino's powdered sugar (optional)

Sift the white sugar, cocoa, baking soda, flour and salt into an ungreased 9 x 13 cake pan. Add the canola oil, water and cider vinegar--stir just until mixed. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite frosting (cake is very moist so spread frosting carefully) OR dust with Domino's powdered sugar.

Saturday, April 04, 2015

#3451 - Kool-Aid Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup fresh squeezed key lime juice
1 envelope lemon lime Kool Aid
1 - 8oz. Cool Whip (thawed)

In a mixer add condensed milk, lime juice and lemon lime Kool Aid powder--beat until well mixed. Remove bowl from mixer--add 2 1/2 cups of the cool whip--stir until blended. Pour the mixture into the graham cracker crust. Cover lightly and freeze overnight. Remove the pie from the freezer and let it sit for 15 minutes, then spread remaining Cool Whip over the top before cutting and serving.

#3450 - Single Serve Iced Tea

(by Shirley McNevich)

8oz. filtered water
2 Lipton tea bags

In a microwave safe glass add the water--microwave on high until the water just starts to boil. Remove from microwave and add the tea bags. Let the tea bags steep for 4 minutes, then use a spoon to squeeze any liquid left in the tea bags before discarding them. Add white sugar or artificial sweetener to your taste--stir well to dissolve. Fill a large cup with ice cubes and pour the hot tea over the ice cubes--stir well. Note: you may want to add more sugar/sweetener than normal because the hot tea will get diluted when mixed with the melting ice cubes.

Thursday, April 02, 2015

#3449 - Fresh Green Beans and Potatoes

(by Shirley McNevich)

6-8 slices of bacon
1 onion (chopped)
2lbs. fresh green beans
10-12 baby potatoes
salt and pepper to your taste

Wash the green beans and remove the ends, discarding the ends. Cut the bacon into 1" pieces. In a Dutch oven over medium heat add the bacon--cook/stir until bacon starts to get brown. Add the chopped onions--cook/stir until onions are tender. Add the green beans and baby potatoes--add enough water to cover the whole mixture. Bring mixture to a boil, then add the lid (slightly tilted), turn heat back to simmer and cook for 1 hour. Drain off remaining liquid. When serving, sprinkle with fresh grated Parmesan cheese.

#3448 - Yellow Squash and Onions

(by Shirley McNevich)

5 cups shaved yellow squash
1 tsp. olive oil
1 cup thin sliced red onions
1 minced garlic clove
salt and pepper to your taste
lemon juice (optional)
fresh grated Parmesan cheese

Wash and peel the yellow squash, then shave the yellow squash with a vegetable peeler until you have 5 cups. In a skillet over medium heat add the olive oil, shaved yellow squash, sliced red onions and minced garlic--cook/stir until onions are tender. Remove from heat--drizzle with a little bit of lemon juice (optional). Season with salt and pepper. Sprinkle fresh grated Parmesan cheese over the top.