Wednesday, September 30, 2009

#1445 - Coconut Seven Up Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O vanilla instant pudding
4 eggs
1/4 cup canola oil
1 - 10oz. bottle 7Up soda
Frosting: 4 beaten eggs; 1 1/2 cups white sugar; 1 TBSP flour; 1 - 14oz. bag Baker's angelflake coconut; 1 - 20oz. can Dole crushed pineapple (drained)

In a mixer add cake mix, pudding mix, eggs, canola oil, and 7Up--slowly turn mixer on low just until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a saucepan add 4 eggs--beat with a whisk. Turn heat to low. Add white sugar--stir. Add flour--stir and bring to a boil. Once boiling, remove from heat and add coconut and drained crushed pineapple--stir. Let it cool to room temperature, then stir the frosting. Frost the cake.

Tuesday, September 29, 2009

#1444 - Parmesan Chicken

(by Shirley McNevich)

1 beaten egg
1/8 tsp. salt
1 cup flour
1/2 tsp. olive oil
1/2 cup fresh grated Parmesan cheese
1/2 cup fine Italian bread crumbs
4 boneless/skinless chicken breasts
1/4 cup canola oil

In a bowl add egg--beat. Add 1/8 tsp. salt and olive oil--beat. In a separate bowl add Parmesan cheese and Italian bread crumbs--stir until mixed. Salt and pepper both sides of the chicken breasts to your taste. Spread the flour on a dinner plate. Place one piece of chicken on flour, flip it on flour to coat the other side, then shake off the excess flour. Repeat with all chicken pieces. Dip one of the floured pieces of chicken into the olive oil mixture, then dip it into the Parmesan cheese mixture until both sides are coated. Repeat with all chicken pieces, then let them rest for 15 minutes. Add 1/4 cup canola oil to a skillet over medium heat--add chicken pieces and brown them on both sides. Once browned, turn heat back to low and cook and turn chicken until chicken is tender and done (cut one open to test for doneness).

Monday, September 28, 2009

#1443 - Apple Walnut Cake

(by Julie [Eddinger] Solomon - friend)

3 cups flour
2 cups white sugar
1 cup canola oil
3 eggs
3 to 4 baking apples (peeled, cored and chopped finely)
1 cup chopped walnuts
2 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt

In a mixer add eggs, canola oil and white sugar--beat. Add vanilla, baking soda, cinnamon and salt--beat. Add flour slowly--beat. Remove bowl from mixer--add chopped apples and chopped walnuts--stir just until mixed. Pour batter into a greased 9 x 9 OR 9 x 13 glass baking dish. Bake at 350 degrees for 50-60 minutes.

Sunday, September 27, 2009

#1442 - Cheeseburger Pie

(by Aunt Janie [McNevich] Baranowski)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Grease a 9" pie plate--set aside. In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--brown the meat until done, then drain. Spread the beef mixture into the greased pie plate. Sprinkle the cheddar cheese on top of the meat mixture. In a bowl add eggs--beat with a whisk. Add milk--beat. Add Bisquick--beat. Spread the Bisquick mixture over the top of the cheese. Bake at 400 degrees for 25 minutes or until inserted knife comes out clean. Let it cool a few minutes before cutting to give it time to set.

Saturday, September 26, 2009

#1441 - Coca Cola Roast Beef

(by Shirley McNevich)

1 - 2.5lb. to 3lb. sirloin tip roast
1 envelope Lipton onion soup mix
1 can regular Coca Cola (not diet)

Place sirloin tip roast in a Dutch oven. Pour the can of Coke all over the roast, then sprinkle the onion soup mix all over the roast. Place aluminum foil over the top, then place the Dutch oven lid on top of the foil. Bake in the oven at 300 degrees for 3 to 4 hours or until tender.

Friday, September 25, 2009

#1440 - Cheesy Bacon Dip

(by Aunt Janie [McNevich] Baranowski)

1 - 8oz. Philadelphia cream cheese
6 slices of bacon (fried, drained and crumbled)
1/4 cup spicy brown mustard
1/2 cup shredded mozzarella cheese

Unwrap cream cheese and place it on a microwave safe plate. In a bowl add crumbled bacon and mustard--stir. Spread the mustard mixture evenly over the block of cream cheese. Sprinkle the shredded mozzarella cheese evenly on top of the mustard mixture. Microwave on high for 45 seconds or until mozzarella cheese is melted. Serve warm with good quality crackers.

Thursday, September 24, 2009

#1439 -Broccoli and Cheddar Cheese Casserole

(by Aunt Janie [McNevich] Baranowski)

1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/2 cup milk
2 tsp. French's yellow mustard
1lb. frozen or fresh broccoli (if frozen, thawed and drained)
1 cup shredded cheddar cheese
2 slices buttered bread (cut into bite sized pieces)

If using fresh broccoli, cook it with water and 1 tsp. salt until crisp tender, then drain. In a bowl add mushroom soup, milk and mustard--stir until mixed. Add shredded cheese--stir. Add broccoli--stir gently. Spray a 2qt. casserole dish with Pam--pour the mixture into the greased casserole dish. Spread buttered bread pieces on top. Bake at 350 degrees for 30-40 minutes or until broccoli is tender.

Wednesday, September 23, 2009

#1438 - Homemade Marinara Sauce

(by Aunt Janie [McNevich] Baranowski)

1 - 18oz. can Hunt's tomato paste
4 cups hot water
3 - 14.5oz. cans diced tomatoes with garlic, basil and oregano

In a saucepan over medium heat add tomato paste and water--stir until mixed. Add all of the diced tomatoes--stir and cook until it just starts to boil. Turn heat to simmer, then simmer for 15 minutes (stir occasionally). Serve over hot pasta or as a dipping sauce with bread sticks.

Tuesday, September 22, 2009

#1437 - Party Meatballs

(by Aunt Janie [McNevich] Baranowski)

1 - 16oz. can Ocean Spray jellied cranberry sauce
1 - 12oz. bottle Heinz chili sauce
1 - 2lb. frozen pre-cooked cocktail sized meatballs (or make your own)

Thaw the meatballs--drain if necessary. In a large saucepan over low heat add cranberry sauce and chili sauce--stir and cook until smooth and hot. Add thawed meatballs--stir to coat, then stir and cook until meatballs are cooked all the way through. Serve with toothpicks. If using a crockpot, add cranberry sauce and chili sauce--stir. Add meatballs--stir. Cover and cook on high for 4 hours (stir occasionally).

Monday, September 21, 2009

#1436 - Sour Cream Dip

(by Aunt Janie Baranowski)

1 cup mayo
1 cup Breakstone's sour cream
1 1/2 tsp. seasoned salt
1 1/2 TBSP dried onions
1 1/2 TBSP dried parsley flakes
1 1/2 tsp. dill weed

In a bowl or a mixer add mayo and sour cream--beat. Add salt, dried onions, parsley flakes and dill weed--beat until mixed. Chill. Use as a dip or salad dressing.

Sunday, September 20, 2009

#1435 - Hot Brown Soup

(by Aunt Janie Baranowski)

1/4 cup butter
1/4 cup chopped onions
1 garlic clove (minced)
1/4 cup flour
1/8 tsp. Tabasco sauce
4 cups milk
1/2 cup grated cheddar cheese
1/2 cup cooked ham (cut into bite sized pieces)
1/2 cup chopped chicken or turkey (cut into bite sized pieces)

In a large saucepan over medium heat add butter--melt. Add garlic and onions--cook until tender. Add flour and Tabasco--stir and cook for 1 minute. Slowly add milk--stir and cook until thickened and bubbly (do not let it boil). Reduce heat to low--add cheese and keep stirring until cheese is melted. Add ham and chicken/turkey--stir and cook until meat is hot.

Saturday, September 19, 2009

#1434 - Pizza Burgers

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. oregano
pizza sauce
sliced mozzarella cheese
pepperoni slices

In a bowl add ground chuck, salt, pepper, dried basil, garlic powder, oregano--mix with your hands until well mixed. Shape the meat mixture into hamburger patties. Grill the burger patties (or make them on the top of the stove in a skillet). Microwave the pizza sauce until hot. Place cooked burger patties on buns, add some pizza sauce, add pepperoni slices, and top with a slice of mozzarella cheese. Optional: add chopped onions to the meat mixture before cooking if you wish.

Friday, September 18, 2009

#1433 - Taco Casserole

(by Shirley McNevich)

1 - 14oz. box Kraft Deluxe macaroni and cheese dinner
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 envelope taco seasoning mix
3/4 cup Breakstone's sour cream
1 bag shredded cheddar cheese
1 cup mild, medium or hot chunky salsa
crushed Doritos for topping

Prepare mac and cheese dinner according to box directions. In a skillet over medium heat add ground chuck, salt, pepper and onion--cook until meat is browned. Add taco seasoning (as little or as much as you like) to the meat mixture--stir and taste. If not spicy enough, add more taco seasoning. Add sour cream to the mac and cheese mixture--stir. Grease an 8" square baking dish. Make layers of mac and cheese mixture, then meat, then shredded cheese--keep layering so you end up with mac and cheese layer on top. Spread the salsa on top of the mac and cheese layer, sprinkle crushed Doritos on top of the salsa, and top with more shredded cheese. Bake uncovered at 400 degrees for 20 minutes or until hot.

Thursday, September 17, 2009

#1432 - Mini Pumpkin Cheesecakes

(by Shirley McNevich)

18 ginger snap cookies
1 1/2 - 8oz. packages Philadelphia cream cheese (12oz. total)
3/4 cup white sugar
1 TBSP cornstarch
1 tsp. pumpkin pie spice OR 1 tsp. cinnamon
2 eggs
1 cup Libby's pumpkin
1/3 cup Kayro lite corn syrup

Place 18 paper cupcake liners into muffin tins. Place one ginger snap cookie flat on the bottom of each cupcake liner. In a mixer add cream cheese and white sugar--beat. Add cornstarch--beat. Add pumpkin pie spice OR cinnamon--beat. Add eggs--beat. Add pumpkin and corn syrup--beat until smooth. Scoop batter evenly on top of the ginger cookies. Sprinkle extra cinnamon on top of each if you wish. Bake at 325 degrees for 30-35 minutes or until set. Cool completely, then refrigerate overnight.

Wednesday, September 16, 2009

#1431 -Chicken Pasta Salad

(by Shirley McNevich)

1 - 12oz. box any shape pasta (cooked according to box directions and drained)
2 cups cooked chicken (cut into bite sized pieces)
1 or 2 carrots (shredded)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 of a medium red onion (shredded)
1/2 cup chopped celery
1/2 cup (or more) honey mustard salad dressing
1 tomato (chopped)
4oz. shredded sharp cheese

In a large bowl add drained pasta, cooked chicken pieces, shredded carrots, chopped red pepper, chopped yellow pepper, shredded onion, chopped celery, chopped tomato, and shredded sharp cheese--stir. Add 1/2 cup honey mustard salad dressing--toss until coated. If too dry, add a little more honey mustard salad dressing. Refrigerate until cold.

Tuesday, September 15, 2009

#1430 - Crockpot Sauerkraut and Pork

(by Shirley McNevich)

1 - 4lb. pork loin roast
1 tsp. salt (or more to your taste)
1/2 tsp. pepper (or more to your taste)
2 cups sauerkraut AND its juice

Cut the pork into smaller pieces so they will fit in the crockpot. Place the pork pieces into the crockpot. Sprinkle the salt and pepper on top of the pork pieces. Spread the sauerkraut and its juice on top of the pork pieces. Cook on high for 1 hour, then turn heat to low and cook for 5 to 6 hours.

Monday, September 14, 2009

#1429 - Mini Oreo Cheesecakes

(by Shirley McNevich)

12 regular sized Oreo cookies + extra for crushing
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 - 8oz. Cool Whip (thawed)

In a mixer add cream and white sugar--beat. Add Cool Whip--beat until smooth. Line cupcake pans with 12 paper cupcake liners and place one Oreo cookie flat on the bottom of each cupcake liner. Spoon the cream cheese mixture evenly on top of the Oreo cookies. Crush a few extra Oreo cookies and sprinkle the crushed cookies on top of the batter in each cupcake liner. Refrigerate overnight before serving.

Sunday, September 13, 2009

#1428 - Broccoli and Lima Bean Casserole

(by Shirley McNevich)

1 1/2 cups fresh or frozen lima beans (thawed)
2 cups fresh or frozen broccoli (thawed)
1 cup water chestnuts
1 cups Breakstone's sour cream
1 envelope Lipton dry onion soup mix
1 - 10.75oz Campbell's cream of mushroom soup
2 slices buttered bread

Spray a casserole dish with Pam. In a saucepan over medium heat add the lima beans with 1 tsp. salt and water--cook until tender, then drain. In a saucepan over medium heat add broccoli with 1 tsp. salt and water--bring to boil, then cook for 4 minutes and drain. Add drained lima beans and drained broccoli to the prepared casserole dish. Drain water chestnuts and add to the casserole. Add the onion soup mix to the sour cream--stir. Add sour cream mixture and mushroom soup to the casserole--stir the whole thing until mixed. Cut the buttered bread into small pieces. Add the buttered bread pieces evenly on top. Bake at 350 degrees for 35-40 minutes or until hot.

Saturday, September 12, 2009

#1427 - Apple Pie Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/2 stick butter (melted)
1 1/2 cups + 2 TBSP Domino's dark brown sugar
4 - 8oz. Philadelphia cream cheese
2 tsp. vanilla
1 cup Breakstone's sour cream
4 eggs
4 cups chopped apples (peel and core before chopping)
3/4 cup chopped pecans
1 tsp. cinnamon

In a bowl add graham cracker crumbs, melted butter and 2 TBSP brown sugar--stir. Press mixture into the bottom of a greased 9 x 13 cake pan--bake at 325 degrees for 10 minutes. In a mixer add cream cheese--beat. Add 1 cup brown sugar--beat. Add vanilla--beat. Add sour cream--beat. Add eggs--beat. Pour the cream cheese mixture into the baked crust. In a bowl add chopped apples, pecans, cinnamon and 1/2 cup brown sugar--stir. Sprinkle the apple mixture evenly on top of the cheesecake batter. Bake at 325 degrees for 60 to 65 minutes. Cool completely. Refrigerate overnight.

Friday, September 11, 2009

#1426 - Cream Cheese Potatoes

(by Shirley McNevich)

5 cups cooked/sliced red potatoes (add 1 tsp. salt when cooking)
1 package frozen peas with pearl onions (thawed)
2 slices American cheese (cut into strips)
1 - 10.75oz. can Campbell's cream of celery soup
1 - 3oz. Philadelphia cream cheese (softened)
1/3 cup milk

Cook and slice red potatoes. Spray a 2 qt. casserole dish with Pam. In a bowl add potato slices, peas/onions, and half of the cheese strips--stir. Pour the potato mixture into the prepared casserole dish. In a saucepan over low heat add cream of celery soup, cream cheese and milk--cook and stir until hot and smooth. Pour the soup mixture over the potatoes--stir gently. Place remaining cheese strips over the top. Cover with foil and leave it on the counter until room temperature, then refrigerate overnight. The next day, place it (uncovered) in a cold oven. Turn heat to 350 degrees and bake for 45 minutes or until hot.

Thursday, September 10, 2009

#1425 - Spinach Pasta Salad

(by Shirley McNevich)

3 cups bowtie pasta (cooked and drained according to box directions)
2 cups fresh baby spinach (washed and drained)
1 cup shredded sharp cheese
1 cup cherry tomatoes (each sliced in half)
3/4 cup drained chick peas
1/2 cup Italian dressing
1/4 to 1/2 cup drained sliced olives

In a bowl add drained pasta, spinach, chick peas, and sliced olives--toss until mixed. Add sliced cherry tomatoes, Italian dressing, and shredded cheese--toss. If too dry add a little more Italian dressing.

Wednesday, September 09, 2009

#1424 - Sweet Potato Balls

(by Shirley McNevich)

5 or 6 large sweet potatoes
1 tsp. salt
1 beaten egg
1 TBSP flour
12 large size marshmallows
canola oil
1/4 to 1/2 cup Domino's dark brown sugar
2 TBSP orange juice
2 cups crushed corn flakes cereal
1/2 to 1 tsp. cinnamon

Peel the sweet potatoes. Boil the sweet potatoes in water with 1 tsp. salt--cook until tender. Drain the sweet potatoes. Mash the sweet potatoes with a potato masher. Add brown sugar, orange juice, and egg to the potatoes--stir. Add flour--stir. Add cinnamon--stir. Scoop out enough of the potato mixture to form a ball a little bigger than a golf ball. Form the sweet potato ball around one of the marshmallows. Place the corn flake crumbs into a bowl--roll the sweet potato ball in the corn flakes until covered. Repeat with the rest of the sweet potato mixture and marshmallows. In a skillet over medium heat add about 1" of canola oil. When oil is hot, add the sweet potato balls to the skillet. Once bottoms are browned, turn them and brown the other side. Place them on paper towels to drain before serving.

Tuesday, September 08, 2009

#1423 - Coconut Graham Squares

(by Shirley McNevich)

1/2 cup butter
1 cup graham cracker crumbs
1 cup Baker's angelflake coconut
1 cup Nestle's semi-sweet or milk chocolate bits
1 cup chopped nuts
1 can Eagle brand condensed milk (NOT evaporated)

In a microwave safe bowl, melt the butter. Spray an 8" x 8" baking pan with Pam. Pour the melted butter evenly into the prepared pan. Sprinkle the graham cracker crumbs evenly on top of the melted butter. Sprinkle the coconut evenly over the graham cracker crumbs. Sprinkle the chocolate bits evenly over the coconut. Sprinkle the chopped nuts evenly over the chocolate bits. Pour the condensed milk evenly over the entire top. Bake at 325 degrees for 25-30 minutes. Cool completely, then cut into squares.

Monday, September 07, 2009

#1422 - Cottage Cheese Salad

(by Joyce Ann Schirmacher - friend)

1 - 12oz. cottage cheese
1 - 8oz. Cool Whip (thawed)
1 - 10oz. can Dole mandarin oranges (drained)
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1/2 cup chopped pecans
1 - 3oz. box orange Jell-O gelatin

In a bowl add cottage cheese and Cool Whip--stir. Add drained mandarin oranges, crushed pineapple/juice, and chopped pecans--stir. Add Jell-O powder--stir until mixed. Refrigerate until cold.

Sunday, September 06, 2009

#1421 - Fried Cabbage

(by Joyce Ann Schirmacher - friend)

1/2 lb. bacon (cut into small pieces, fried until crisp)
1 TBSP of the bacon drippings
1 small head of cabbage (shredded or finely chopped)
1 cup chopped celery
1 green bell pepper (chopped)
salt and pepper to taste
1 small can mushrooms (do NOT drain)
1/2 cup finely chopped onions

In a greased skillet fry the bacon pieces--fry until crisp. Measure 1 TBSP of the bacon drippings--set aside. Drain the rest of the bacon and leave the drained bacon in the skillet. Add the 1 TBSP bacon drippings, cabbage, celery, green pepper, salt, pepper, mushrooms/juice, and onions to the bacon--stir--put a lid on the skillet and cook it on low heat for 10 minutes (stir occasionally). If cabbage is not done to your liking, replace lid and cook longer.

Saturday, September 05, 2009

#1420 - Fiesta Squash

(by Joyce Ann Schirmacher - friend)

1 chopped onion
1 chopped green bell pepper
2 TBSP butter
1 1/2 lbs. yellow squash (cut into 1/4" thick slices)
1 tsp. salt
1/8 tsp. pepper
1 TBSP lemon juice

In a skillet over medium heat add butter, chopped onions and chopped green peppers--stir and cook until tender. Add salt, pepper and lemon juice--stir. Add squash pieces--turn heat to low--stir and cook for 8-10 minutes or until squash is tender.

Friday, September 04, 2009

#1419 - Crab Meat Deviled Eggs

(by Joyce Ann Schirmacher - friend)

8oz. lump crab meat
6 hard boiled eggs
3 TBSP finely chopped celery
4 heaping TBSP mayo
1 tsp. dry mustard
1/4 tsp. salt
a dash of pepper
1/4 tsp. parsley flakes
2 to 3 dashes oregano
2 to 3 dashes garlic powder
4 drops Worcestershire sauce

Remove any shell or cartilage from crab meat--set aside. Peel hard boiled eggs. Slice eggs in half lengthwise and remove the yolks. Place egg yolks in a bowl--mash them with a fork. Add celery, mayo, dry mustard, salt, pepper, parsley flakes, oregano, Worcestershire sauce and garlic powder--stir. Add crab meat--stir well. Spoon the mixture evenly into the egg whites. Refrigerate until cold.

Thursday, September 03, 2009

#1418 - Quick Scrambled Eggs and Ham

(by Shirley McNevich)

diced ham (your choice of amount)
chopped onions (your choice of amount)
3 eggs (or more)
salt and pepper to your taste
optional - add diced green/red bell peppers

In a bowl add the eggs--beat with a fork--set aside. In a greased skillet over medium/low heat add diced ham and chopped onions (bell peppers if you wish)--stir and cook until ham is browned and onions (and peppers) are caramelized. Salt and pepper the ham and onions to your taste. Use a fork to spread the cooked ham and onions evenly around the skillet. Slowly pour the beaten eggs all over the top of the ham and onions. As the eggs start to set, stir them. Wait until they start to set again, then stir them. This should give you large chunks of eggs with ham and onions.

Wednesday, September 02, 2009

#1417 - Cream Cheese Pumpkin Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 egg
1 unbaked pie crust dough
Top: 1 1/4 cups Libby's pumpkin; 2 eggs; 1/2 cup white sugar; 1/4 tsp. ginger; 1/4 tsp. nutmeg; 1 cup Carnation evaporated milk (NOT condensed)

Spray a pie plate with Pam. Spread unbaked pie dough inside of the pie plate, spray the inside of the pie dough with Pam, then flute the edges of the pie dough--set aside. In a mixer add cream cheese, 1/4 cup white sugar, 1 egg and vanilla--beat until smooth. Pour the batter on the bottom of the prepared pie dough. In a bowl add 2 eggs--beat. Add 1/2 cup white sugar--beat. Add pumpkin--stir until mixed. Add ginger, nutmeg, and Carnation milk--stir until mixed. SLOWLY pour the pumpkin mixture evenly on top of the cream cheese mixture in the pie dough. Bake at 350 degrees for 60-70 minutes--test with a knife for doneness.

Tuesday, September 01, 2009

#1416 - Sour Cream Noodles and Beef

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
2 TBSP flour
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup Breakstone's sour cream
3 cups egg noodles (cooked according to bag directions)

Cook egg noodles according to bag directions--set aside. In a skillet add ground chuck, chopped onion, salt and pepper--cook until meat is browned. Add flour--stir and cook for 5 more minutes. Add soup--stir and cook until boiling, then turn heat to simmer and cook for 10 minutes. Add sour cream--stir and cook until hot. Serve the beef mixture over the cooked egg noodles.