Thursday, April 30, 2009

#1292 - Rhubarb Sponge Pie

(by Shirley McNevich)

1 unbaked pie crust dough (9")
2 egg yolks
2 egg whites (beaten)
1 cup white sugar
2 TBSP flour
1 TBSP butter (melted)
1 cup milk
2 cups rhubarb (bite sized pieces)

In a mixer add egg whites--beat until stiff--set aside. In a bowl add egg yolks--beat with a fork. Add white sugar, flour--stir. Add melted butter--stir. Add milk--stir. Add rhubarb--stir. Add beaten egg whites--stir. Spray a 9" pie plate with Pam. Add the unbaked pie dough--spray the inside of the dough with Pam and flute the edges. Pour the batter into the unbaked crust. Bake at 375 degrees for 40 minutes or until set. Cool completely.

Wednesday, April 29, 2009

#1291 - Cheesy Cauliflower

(by Shirley McNevich)

1 head of cauliflower (washed and broken into bite sized pieces)
1 TBSP butter
1 TBSP flour
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper

In a saucepan over medium heat add cauliflower, salt and enough water to cover the cauliflower--bring to a boil, then cook 5-8 minutes or until almost tender. Remove from heat--drain and set aside. In a saucepan over low heat add butter, flour and pepper--stir until melted. Slowly add milk--stir constantly so it doesn't burn. Add shredded cheddar cheese--cook and stir until cheese melts. Add cauliflower pieces--stir until coated and hot.

Tuesday, April 28, 2009

#1290 - Peanut Butter Tea Cake

(by Shirley McNevich)

Batter: 2 cups flour; 1 cup Domino's dark brown sugar (packed); 2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1 cup milk; 1/2 cup Jif peanut butter; 2 eggs; 1/4 cup butter (softened)

Crumb Topping: 1/2 cup Domino's dark brown sugar (packed); 1/2 cup flour; 1/4 cup Jif peanut butter; 3 TBSP butter (softened)

In a bowl add 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup peanut butter and 3 TBSP softened butter--mix with your hands or with a pastry blender until it makes crumbs--set aside. In a mixer add 1 cup brown sugar and 1/4 cup butter--beat. Add eggs and 1/2 cup peanut butter--beat. Add baking powder, baking soda and salt--beat. Slowly add milk--beat. Slowly add flour--beat until mixed, then beat on high speed for a few minutes. Pour batter into a greased 9 x 13 cake pan. Sprinkle the crumb mixture that you made earlier evenly over the top of the batter. Bake at 375 degrees for 30 minutes--test with a toothpick for doneness. Cool completely.

Monday, April 27, 2009

#1289 - Kidney Bean Taco Salad

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped onion
1 envelope (1.25oz.) dry taco seasoning--any brand
1 large head iceberg lettuce (washed in cold water and broken into bite sized pieces)
3 chopped tomatoes
1 - 15oz. can kidney beans (drained)
1 - 16oz. bag tortilla chips (broken into bite sized pieces)
1 - 8oz. jar Ortega taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese OR 3 blend cheese
1 pint Breakstone's sour cream (optional)

In a skillet over medium heat add ground chuck, chopped onion and taco seasoning--stir and cook until beef is browned. Add lettuce pieces to serving plates. Scoop meat mixture on top of lettuce. Add kidney beans, chopped tomatoes, broken tortilla chips, cheddar cheese and Monterey Jack cheese on top of meat mixture. Top with sour cream and taco sauce if desired.

Sunday, April 26, 2009

#1288 - Baked Onion and Broccoli

(by Shirley McNevich)

10oz. fresh or frozen broccoli pieces (thawed)
1 medium onion (cut into small pieces--not as small as chopping it)
1 TBSP butter
1 TBSP flour
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
2/3 cup milk
4oz. Philadelphia cream cheese (softened and cubed)
2 slices buttered bread (torn into bite sized pieces)

In a saucepan add fresh or thawed broccoli, salt and onion pieces--cover them with water--turn heat to medium and bring to a boil. Once boiling, cook for 4 more minutes, then drain. In a saucepan over low heat add the butter--melt. Add flour--stir. Add oregano and pepper--stir. Add milk--stir and cook until it gets thick. Taste--add 1/4 tsp. salt if it's flat. Add cream cheese--stir until it melts and mixture is smooth. Add the drained broccoli and onions--stir. Grease a 1qt. casserole dish with Pam--pour the whole mixture into the casserole dish. Add torn butterbread pieces on top of the mixture. Bake at 350 degrees for 20-25 minutes (uncovered).

Saturday, April 25, 2009

#1287 - Baked Cabbage

(by Shirley McNevich)

1 medium head cabbage
1 tsp. salt
3 TBSP butter
3 TBSP flour
2 cups milk
salt and pepper to taste
1 cup shredded cheese (your choice of flavor)
3 slices buttered or plain bread

Wash the cabbage. Use a sharp knife to cut the cabbage into bite sized pieces. In a large pot add cabbage pieces. Add 1 tsp. salt and enough water to cover the cabbage--turn heat to medium, bring to a boil and cook cabbage until tender, then drain and set aside. In a saucepan over low heat add butter--melt. Add flour--stir. Add milk slowly--stir and bring to a boil. Taste--add salt and pepper to your taste and stir--set aside. Grease a 2 qt. casserole dish--layer cabbage and shredded cheese back and forth, ending up with cabbage on the top. Carefully pour the milk sauce on top of the top cabbage layer. Cut the bread slices (buttered or not) into bite sized pieces and place them on top of the final cabbage layer. Place casserole dish on top of a cookie sheet. Bake uncovered at 375 degrees for 20-25 minutes or until hot.

Friday, April 24, 2009

#1286 - Stovetop Pot Pie

(by Shirley McNevich)

1 TBSP canola oil
1 1/4 lbs. boneless chicken OR ham OR turkey (cut into bite sized pieces)
1 tsp. salt (if using ham, omit the salt)
1/2 tsp. pepper
garlic powder
2 cups fresh carrot pieces
2 cups frozen diced hash brown potatoes
1 - 15oz. chicken gravy (or make your own)
1 cup fresh or frozen peas (thawed and drained)
1 - 12oz. can Pillsbury buttermilk biscuits

In a saucepan over medium heat add carrot pieces--add enough water to cover the carrots. Bring to a boil, then cook until softened but crunchy--drain. In a skillet over medium heat add canola oil and chicken (or ham or turkey)--add salt and pepper, then stir and cook until chicken is browned and cooked through. Add cooked carrots, diced hash brown potatoes, chicken gravy and peas--stir and bring to a boil. Once boiling, turn heat to low and simmer for 20 minutes (stir once in awhile). Heat oven to 400 degrees. Open the biscuits--cut each biscuit into 4 parts and place them on greased cookie sheets. Sprinkle the tops of the biscuits with garlic powder. Bake biscuits according to package directions. Remove biscuits from oven. To serve, add some biscuit pieces to each plate and scoop chicken mixture over the top using a ladle.

Thursday, April 23, 2009

#1285 - Skillet Pasta and Beef

(by Shirley McNevich)

6oz. any shape pasta
2 cups fresh or frozen broccoli pieces
1 - 10oz. jar Alfredo sauce (or make your own)
1/3 cup milk
1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
1 - 3oz. Philadelphia cream cheese (softened and cubed)
6oz. sliced fresh mushrooms
1 cup mozzarella cheese

Cook pasta according to box directions--drain. In a bowl add Alfredo sauce and milk--stir and set aside. In a saucepan add broccoli--cover with water--bring to a boil, then cook for a few minutes so it's still crunchy--drain. In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--stir and brown the beef. Once browned, drain the beef mixture and return it to the skillet. Keep heat on medium--add Alfredo sauce mixture, cubed cream cheese and mushrooms to the beef mixture--stir and cook until mixture is hot and cream cheese has melted. Add the cooked pasta and broccoli to the beef mixture--stir and cook until hot. Sprinkle shredded mozzarella cheese over the top.

Wednesday, April 22, 2009

#1284 - Kielbasa and Potatoes

(by Shirley McNevich)

1lb. kielbasa (cut into coin shapes pieces)
1 chopped onion
1 tsp. canola oil
1 box Betty Crocker Au Gratin potatoes
2 1/2 cups water
1/2 tsp. pepper
shredded cheese (your choice of flavor)

In a skillet over medium heat add canola oil and chopped onions--stir and cook onions. Add the au gratin potato mix, the au gratin mix sauce, water, pepper and kielbasa--stir and bring to a boil. Once boiling, turn heat to simmer--simmer and stir until potatoes are tender. Sprinkle shredded cheese on top when ready to serve.

Tuesday, April 21, 2009

#1283 - Chocolate Chip Cheesecake Bars

(by Shirley McNevich)

Crust: 1 cup flour; 1/4 cup Domino's dark brown sugar (packed); 1/2 cup softened butter; 3/4 cup Nestle's semi-sweet chocolate chips (melted)

Batter: 1/2 cup white sugar; 1/2 cup Domino's dark brown sugar (packed); 1/3 cup softened butter; 1 - 8oz. Philadelphia cream cheese (softened); 1 cup flour; 1/2 tsp. baking powder; 1/4 tsp. salt; 1 TBSP vanilla

Topping: 1/4 cup Nestle's semi-sweet chocolate chips; 1 tsp. water

Melt 3/4 cup chocolate chips according to bag directions. In a bowl add 1 cup flour, 1/4 cup brown sugar, 1/2 cup softened butter and melted chocolate--stir until mixed. Press mixture into the bottom of a greased 9" square pan--set aside. In a mixer add 1/2 cup white sugar, 1/2 cup brown sugar and 1/3 cup butter--beat. Add cream cheese--beat. Add flour, baking powder, salt and vanilla--beat. Pour batter on top of the crust evenly. Bake at 325 degrees for about 40 minutes or until golden brown. Cool completely. In a microwave safe bowl add 1/4 cup chocolate chips and 1 tsp. water--melt in microwave, then stir until smooth. Drizzle the melted chocolate mixture on top of the cake. When chocolate is cooled, cut into bars. Keep refrigerated.

Monday, April 20, 2009

#1282 - Apple Coffee Cake

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup Breakstone's sour cream
1 baking apple (peeled, cored and sliced thin)
2 cups flour
Nut Topping: 1/2 cup chopped walnuts; 2 tsp. cinnamon; 1 cup white sugar

In a mixer add butter and 1 cup white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Add baking powder, baking soda, salt--beat. Slowly add flour--beat until smooth. Pour HALF of the batter into a greased and floured tube cake or bundt cake pan. Place sliced apples on top of the batter. In a small bowl add chopped nuts, cinnamon and 1 cup white sugar--stir to mix. Sprinkle HALF of the cinnamon mixture on top of the apples. Pour the rest of the batter on top of the cinnamon mixture. Sprinkle the rest of the cinnamon mixture on top of the batter. Bake at 375 degrees for 40-45 minutes--test with a toothpick for doneness. Let it cool 30 minutes before inverting the cake on to a cake plate.

Sunday, April 19, 2009

#1281 - Toffee Cake Squares

(by Shirley McNevich)

1 - 14oz. can Eagle condensed milk (NOT evaporated)
1/2 cup flour
1/2 cup chopped walnuts
1/3 cup Hershey's cocoa
1 beaten egg
1 tsp. vanilla
1/2 tsp. baking powder
Frosting: 3 TBSP butter (softened); 1 cup Domino's powdered sugar; 1/4 cup Hershey's cocoa; 3 TBSP milk; 1/3 cup Skor English toffee baking chips

In a bowl add Eagle milk, flour, chopped walnuts, Hershey's cocoa, beaten egg, vanilla and baking powder--stir until mixed. Pour batter into a greased 8 x 8 square baking pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add softened butter and powdered sugar--beat. Add milk--beat. Add cocoa--beat until smooth. Frost the cake, then sprinkle toffee baking chips on top. Cut into squares or bars.

Saturday, April 18, 2009

#1280 - Chocolate Butterscotch Cookies

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix (do NOT mix according to box directions)
1/2 cup canola oil
2 eggs
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans

In a cup add eggs--beat with a fork. In a bowl add cake mix powder, beaten eggs and canola oil--stir with a spoon. Add the butterscotch chips and chopped pecans--stir until it stiffens like cookie dough. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Let the cookies set for 2 minutes before removing from cookie sheets.

Friday, April 17, 2009

#1279 - Frozen Orange Sherbet Pie

(by Shirley McNevich)

1 pint good quality orange sherbet (softened)
1 - 8oz. Cool Whip (thawed)
1 - 9" ready-made chocolate pie crust
1 cup chopped Oreo cookies (plus extra if you wish)

In a bowl add softened sherbet--stir until it's not lumpy. Add 1/2 of the Cool Whip--stir until well mixed. Pour the sherbet mixture into the ready-made chocolate crust. Use your hands to crumble enough Oreo cookies to make 1 cup. Spread the cookie pieces over the top of the pie--use the back of a spoon to press the cookie pieces into the sherbet mixture. Spread the rest of the Cool Whip on the top of the pie--smooth it out using the back of a spoon. Sprinkle more cookie pieces on top of the Cool Whip if you wish. Place pie in freezer overnight. When ready to serve, set the pie on the counter for a few minutes to make it easier to cut.

Thursday, April 16, 2009

#1278 - Mint Squares

(by Shirley McNevich)

1 3/4 cups flour
1 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1/2 cup Hershey's cocoa
1 1/2 tsp. baking powder
1/4 tsp. salt
2 1/2 sticks butter (softened)
3 eggs
1/2 tsp. mint extract
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 14oz. Eagle condensed milk (NOT evaporated)

In a bowl add flour, white sugar, brown sugar, cocoa, baking powder and salt--stir. Add 3/4 cup of the softened butter to the flour mixture--mix with your hands or with a pastry blender until it makes crumbs. In a cup add the eggs--beat with a fork. Add beaten eggs and 1/4 tsp. of the mint extract to the crumb mixture--stir with a spoon until mixed. Grease a 9 x 13 cake pan--scoop the batter evenly into the greased cake pan. Bake at 350 degrees for 25 minutes--test with a toothpick for doneness. In a saucepan over low heat add 1/2 cup butter and the whole bag of chocolate chips--stir and melt. Once melted add the whole can of Eagle milk and 1/4 tsp. mint extract--stir until smooth. Remove cake from oven and pour the melted chocolate mixture evenly over the top of the cake. Let the cake cool completely on the counter. Once cooled, cut into squares. Keep squares refrigerated.

Wednesday, April 15, 2009

#1277 - Peanut Butter Cheesecake

(by Shirley McNevich)

1 1/4 cups graham cracker crumbs
1/3 cup white sugar
1/4 cup Hershey's cocoa
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1 - 10oz. bag Reese's peanut butter chips (melted)
4 eggs
2 tsp. vanilla
1 cup Nestle's mini semi-sweet chocolate chips

In a bowl add graham cracker crumbs, white sugar, melted butter and Hershey's cocoa--stir until mixed. Press the graham cracker mixture on to the bottom of a greased 9" springform pan. In a mixer add cream cheese--beat. Add Eagle milk--beat. Melt peanut butter chips according to bag directions--add melted chips to the mixer--beat. Add eggs and vanilla--beat. Remove bowl from mixer--add mini chocolate chips--stir with a spoon. Pour batter into the springform pan on top of the crust. Bake at 300 degrees for 55-65 minutes or until center is set.

Tuesday, April 14, 2009

#1276 - Quick Frosting/Icing

(by Shirley McNevich)

1 - 3.75oz. box any flavor Jell-O INSTANT pudding/pie filling
1 cup COLD milk
1 - 8oz. container Cool Whip (thawed)

In a mixer add pudding mix powder and milk--beat on low until mixed, then beat on medium speed for 1 minute. Remove bowl from mixer--add Cool Whip and fold it in to the mixture using a spoon. Chill slightly before frosting your cake.

Monday, April 13, 2009

#1275 - Chocolate Cherry Cookies

(by Shirley McNevich)

3/4 cup white sugar
1 stick butter (softened)
3 TBSP butter (softened)
2 eggs
1 tsp. vanilla
1 - 12oz. bag Nestle's semi-sweet chocolate chips
2 cups Quaker quick oats (uncooked)
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
2 - 10oz. jars maraschino cherries (drained, then patted dry with paper towels)

In a mixer add white sugar and all of the butter--beat. Add eggs and vanilla--beat. Pour 1 cup of the chocolate bits into a microwave safe bowl--melt them in the microwave. Pour melted chocolate in to the batter--beat. Add quick oats, baking powder and salt--beat. Slowly add flour--beat. Cover the mixer bowl with Saran wrap and refrigerate for 4 hours. Remove batter from refrigerator. Shape the cookie dough into 1" size balls. Place cookie balls on to greased cookie sheets. Place one cherry on to each cookie ball and using your thumb press down on the cherry until the cookie flattens. Bake at 350 degrees for 10-12 minutes or until cookies are set. Cool completely, then melt remaining chocolate chips. Drizzle melted chocolate on to the cooled cookies.

Sunday, April 12, 2009

#1274 - Toffee Squares

(by Shirley McNevich)

4 1/2 cups Quaker quick oats (uncooked)
1 cup Domino's dark brown sugar (packed)
1 1/2 sticks butter (melted)
1/2 cup Kayro corn syrup
1 TBSP vanilla
1/2 tsp. salt
1 - 12oz. bag Nestle's semi-sweet chocolate chips
2/3 cup chopped nuts

In a bowl add quick oats, dark brown sugar, melted butter, corn syrup, vanilla and salt--stir with a spoon until mixed. Grease a 10" x 15" jelly roll pan. Press the oat mixture into the greased pan--use the back of a spoon to press the mixture. Bake at 400 degrees for 18-20 minutes or until browned. Remove from oven, spread the chocolate chips on top of the hot mixture. After a few minutes when chocolate is melting, use a knife to spread the melted chocolate bits evenly. Sprinkle the nuts over the top of the melted chocolate. Cool completely. Cut into squares or bars.

Saturday, April 11, 2009

#1273 - Molasses Spice Cookies

(by Dot Hafer - friend)

3/4 cup shortening (equal parts of butter and Parkay margarine)
1 cup white sugar + extra white sugar for rolling
1 egg
1/4 cup Brer Rabbit green label baking molasses
2 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
2 1/4 cups flour

Place butter/margarine mixture into a microwave safe bowl--microwave until melted. In a mixer add melted butter/margarine, white sugar, egg and molasses--beat. Add baking soda, cloves, ginger, cinnamon and salt--beat. Slowly add flour--beat. Refrigerate batter for a few hours until very cold. Remove batter from refrigerator, roll batter into walnut sized balls, and roll each cookie ball in white sugar until coated. Place cookie balls on to greased cookie sheets. Use the bottom of a glass (sprayed with Pam) and press each cookie flat. Bake at 375 degrees for 8-10 minutes.

Friday, April 10, 2009

#1272 - Easy Baked Ham

(by Shirley McNevich)

1 - 8lb. to 12lb. smoked boneless ham (thawed)
1 - 12lb. size Reynolds plastic cooking bag
1/2" water at the bottom of the bag

Spray the inside of the cooking bag with Pam. Unwrap the ham and place it inside the cooking bag. Place the bag/ham inside of a roast pan or cake pan. Pour water in the open end of the bag until it is about 1/2" full of water. Tie the bag shut. Use a sharp knife to poke 5 or 6 holes in the top of the bag. Bake at 350 degrees for 3 1/2 to 4 hours (at 2 hours, open the bag and turn the ham over). Increase the cooking time for larger ham. Use a large fork to poke the ham and test for tenderness.

Thursday, April 09, 2009

#1271 - Pineapple Carrots

(by Shirley McNevich)

3 cups coin shaped carrot pieces
1/2 tsp. salt
4 green onions (chopped)
1/4 cup pineapple juice
2 TBSP honey
2 TBSP butter
1 TBSP cider vinegar
1 tsp. cornstarch
1 tsp. soy sauce

In a saucepan add carrot pieces and salt--cover with water, bring to a boil and cook until almost tender--drain and pour them into a bowl. Dissolve the cornstarch in the pineapple juice. Use the same saucepan and add chopped green onions, pineapple juice/cornstarch, honey, butter, cider vinegar, and soy sauce--cook and stir over low heat until boiling. Once boiling, add the carrots--cook and stir until carrots are hot.

Wednesday, April 08, 2009

#1270 - Nut and Spice Cookies

(by Shirley McNevich)

1 1/2 cups chopped pecans OR chopped walnuts
4 cups flour
1 cup white sugar
1/3 cup water
1 tsp. cinnamon
1 tsp. baking powder
1/4 cup Brer Rabbit LIGHT molasses
1 tsp. allspice
3/4 cup Parkay margarine

In a bowl add flour, chopped pecans/chopped walnuts, and baking powder--stir and set aside. In a large saucepan over low heat add white sugar, light molasses, water, allspice and cinnamon--stir and bring to a boil. Once boiling, remove from heat and add Parkay--stir until Parkay melts. Slowly add flour mixture to the hot mixture--stir. Let the mixture sit on the counter until it's room temperature, then refrigerate it for 1 hour. Remove dough from refrigerator--divide the dough into four equal parts. Take out one on the four dough pieces--return other dough to the refrigerator. Shape the first piece of dough into a round ball. Flour your countertop, place the first dough ball on the flour, and lightly flour the top of the dough. Use a rolling pin to roll the dough 1/8" thick. Use any shape cookie cutters to cut your cookies. Remove other dough from refrigerator--repeat with all cookie dough. Placed cut cookies on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool cookies, then frost or glaze if desired.

Tuesday, April 07, 2009

#1269 - Beer Bread

(by Aunt Isabelle "Snooky" [McNevich] Worhach)

3 cups SELF-RISING flour
3 TBSP white sugar
1 - 16oz. bottle of your favorite beer
2 TBSP or more butter (melted)

In a large bowl add flour and white sugar--stir. Add the beer--mix with your hands or with a pastry blender until it forms a dough ball. Grease a bread loaf pan. Put the dough into the greased bread pan and work it around with your fingers until the bottom of the pan is covered. Bake at 350 for 45 minutes. Remove from oven, use a brush to baste the whole top of the bread with the melted butter, return to oven and bake 15 minutes longer.

Monday, April 06, 2009

#1268 - Chicken and Tomatoes

(by Shirley McNevich)

2 1/2 lbs. boneless/skinless chicken breasts
salt and pepper to taste
2 TBSP canola oil
2 cups uncooked rice
1 chopped onion
2 1/2 cups chicken broth
1 - 16oz. can chopped tomatoes
1 cup salsa (mild, medium or hot)
1 tsp. garlic powder
1 - 10oz. box frozen peas (thawed and drained)

Cut the chicken breasts into bite sized pieces--add canola oil to a skillet. Add chicken pieces--salt and pepper chicken to your taste, then brown the chicken pieces over medium heat. Remove chicken pieces from skillet--set aside. Put skillet back on burner--add rice and chopped onion--cook and stir for 5 minutes. Add chicken broth, chopped tomatoes, salsa, garlic powder and peas to the rice mixture--stir and bring to a boil, then add chicken pieces. Turn heat to simmer, add a lid and simmer the mixture for 25-30 minutes or until hot and rice is fully cooked.

Sunday, April 05, 2009

#1267 - Frozen Coconut Punch

(by Shirley McNevich)

1 - 2 liter bottle Sprite (chilled)
1 - 46oz. bottle Dole pineapple juice (chilled)
1 - 20oz. bottle Dole pineapple juice (chilled)
8oz. Coco Lopez cream of coconut (a little over half of a 16oz. can; add more if you wish; in most grocery stores you will find it in the aisle with the mixed drink items)
2 quarts premium vanilla ice cream

Set the ice cream on your counter until it gets soft. In a large plastic bowl add softened ice cream and all pineapple juice--stir until mixed. Add cream of coconut--stir until mixed. Slowly add Sprite and stir after each addition--continue until all of the Sprite is in the mixture. Pour the mixture into four separate plastic bowls. Put the lids on the bowls and freeze them until they make a thick slush. When ready to serve remove one bowl, stir the mixture, and pour it into a large serving pitcher--pour into glasses. If the mixture has frozen past the slush stage, let it sit on the counter a few minutes before trying to stir it. Remove other bowls as needed, letting them thaw when necessary. It melts pretty quickly so it's not a good idea to try putting all of the mixture into a punch bowl and serving it from there.

Saturday, April 04, 2009

#1266 - Shrimp Bread Appetizer

(by Shirley McNevich)

1 loaf French bread
1/3 cup olive oil
1 garlic clove (minced)
2 - 4oz. cans mini salad shrimp (drained)
1/4 tsp. basil
1 - 8oz. Philadelphia cream cheese (softened)

Cut the bread into 1" thick slices, then cut each slice in half horizontally. Place the slices (cut sides up) on to ungreased cookie sheets. In a bowl add olive oil and minced garlic--stir. Brush each bread slice with the olive oil mixture. Bake at 400 degrees for 5-10 minutes or until lightly browned (be careful the bottoms don't burn). In a bowl add drained shrimp and basil--toss. Remove bread from oven. Spread cream cheese on top of each bread slice. Put a small spoonful of the shrimp mixture on top of the cream cheese on each bread slice.

Friday, April 03, 2009

#1265 - Turkey Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 cup chopped/cooked turkey
1 2/3 cups frozen mixed vegetables
1 cup Bisquick
1/2 cup milk
1 egg
1 cup water
1/2 tsp. salt

Grease a 9" pie plate. In a saucepan add the water, salt and the mixed vegetables--cook over medium heat 5-7 minutes, then drain. In a bowl add soup, drained mixed vegetables and chopped turkey--stir. In a separate bowl add the egg--beat. Add the Bisquick and the milk to the beaten egg--stir. Scoop the turkey mixture into the greased pie plate. Spoon the Bisquick batter over the top of the turkey mixture--spread the batter with a spoon to make sure the whole top is covered. Place the pie plate on top of a cookie sheet (to catch drips). Bake at 400 degrees for 30 minutes or until browned.

Thursday, April 02, 2009

#1264 - Whooppee Pie Cake

(by Shirley McNevich)

1 box Devil's food cake mix (with pudding in the mix)
1 - 3.5oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1/4 cup canola oil
1 1/2 cups milk
Filling: 2/3 cup white sugar; 1 cup Crisco shortening; 1 cup milk; 1 - 3.5oz. box Jell-O INSTANT vanilla pudding

In a mixer add cake mix powder, chocolate pudding mix, eggs, canola oil and 1 1/2 cups milk--beat on low until blended, then beat on high for 2 minutes. Line TWO 9 x 13 cake pans with wax paper. Pour half of the batter into each cake pan. Bake at 350 degrees for 15 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add white sugar, Crisco--beat. Add 1 cup milk--beat. Add vanilla pudding mix--beat until thick. Remove both cakes from the cake pans--peel off the wax paper. Put one cake back into a cake pan (flat side up). Frost the flat top of this cake with the filling. Place the other cake (flat side down) carefully on top of the filling.

Wednesday, April 01, 2009

#1263 - Pineapple Carrot Cake

(by Grace Rosenblum - friend)

2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 3/4 cups white sugar
1 cup canola oil
3 eggs
1 tsp. vanilla
2 cups shredded carrots
1 cup Baker's angelflake coconut
1 cup Dole crushed pineapple (drained)
1 cup chopped walnuts
Frosting: 2 cups Domino's powdered sugar; 1 - 3oz. Philadelphia cream cheese (softened); 1 stick butter (softened); 1 tsp. vanilla; 2 tsp. milk (if needed)

Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a bowl--set aside. In a mixer add canola oil, white sugar and eggs--beat. Add vanilla--beat. Add shredded carrots, coconut and walnuts--beat. Add flour mixture slowly--beat until smooth. Remove bowl from mixer--add drained crushed pineapple and stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes. Cool completely. Frosting: in a mixer add butter and cream cheese--beat. Add 1 tsp. vanilla--beat. Add powdered sugar slowly--beat until creamy. If too thick, add the 2 tsp. milk--beat. Frost the cake, then refrigerate.