Tuesday, August 31, 2010

#1780 - Coffee Ice Cream Pie

(by Shirley McNevich)

18 Oreo cookies
1/3 cup melted butter
2 squares Baker's unsweetened baking chocolate
1/2 cup white sugar
1 TBSP butter
1 small can Carnation evaporated milk (NOT condensed)
1 quart premium quality coffee ice cream
1 tub Cool Whip (thawed)
1/2 cup chopped walnuts

Place Oreos in a Ziploc bag--seal the bag and crush the cookies finely using a rolling pin. In a bowl add crushed Oreos and melted butter--stir. Press the cookie mixture into the bottom/sides of a 9" pie plate. Put the pie plate in the refrigerator. Melt the baking chocolate over a double boiler--once melted add white sugar and 1 TBSP butter--stir until melted/smooth. Slowly add Carnation milk--stir/cook until mixture thickens. Remove from heat--let mixture cool to room temperature, then refrigerate until cold. Soften the coffee ice cream on the counter. Remove pie plate from refrigerator--fill the cookie crust with the coffee ice cream--smooth it out with a spatula. Place pie plate in freezer for 30 minutes or until ice cream is hard. Remove from freezer--spread the chocolate mixture over the top of the ice cream. Put the pie plate back in the freezer for 30 minutes. Remove from freezer--spread Cool Whip over the top of the chocolate, sprinkle chopped walnuts over the Cool Whip, then freeze the whole pie overnight.

Monday, August 30, 2010

#1779 - Peach Delight

(by Marylou [Rhone] Williams--friend)

1/2 gallon good quality peach ice cream
1 - 6oz. box orange Jell-O
1 cup boiling water
1 large can Dole mandarin oranges (drained)

Scoop the ice cream into a 3 qt. bowl and let the ice cream melt completely--stir. In a separate bowl add boiling water and orange Jell-O--stir until dissolved. Let the Jell-O cool to room temperature. Add the Jell-O mixture to the melted ice cream mixture--stir until mixed. Add drained mandarin oranges--stir. Refrigerate overnight.

Sunday, August 29, 2010

#1778 - Blueberry Heaven

(by Shirley McNevich)

1 cup graham cracker crumbs
1/4 cup butter (melted)
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 envelope Dream Whip
1 can Lucky Leaf blueberry pie filling

In a bowl add graham cracker crumbs and melted butter--stir. Press the mixture into the bottom of a greased 8 x 8 dish. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat until creamy. Add Dream Whip--beat until well mixed. Spread 1/2 of the blueberry pie filling over the graham cracker crust. Spread 1/2 of the cream cheese mixture evenly over the pie filling. Spread the rest of the blueberry pie filling over the cream cheese mixture. Spread the rest of the cream cheese mixture on top of the blueberry pie filling. Refrigerate overnight.

Saturday, August 28, 2010

#1777 - Chocolate Snowballs

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
1 cup chopped walnuts
1 - 7oz. bag Baker's angelflake coconut

In a saucepan over low heat add chocolate bits--melt/stir until smooth. Add condensed milk, vanilla and walnuts--stir until smooth. Remove from heat--cool to room temperature. Refrigerate until cold. Remove from refrigerator--shape the mixture into small balls. Place coconut in a bowl--roll each ball in coconut. Keep refrigerated.

Friday, August 27, 2010

#1776 - Chocolate Peanut Butter Squares

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1/3 cup Jif peanut butter
1 cup flour
1 cup Quaker quick oats
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
Topping: 1 - 6oz. bag Nestle's semi-sweet chocolate bits; 1/2 cup Domino's powdered sugar; 1/4 cup Jif peanut butter; 3 TBSP milk

In a mixer add butter, brown sugar, white sugar--beat. Add egg--beat. Add 1/3 cup peanut butter--beat. Add baking soda, salt and vanilla--beat. Add oats--beat. Add flour--beat. Pour batter into a greased 8 x 8 square baking pan. Bake at 350 degrees for 15-20 minutes--test with a toothpick for doneness. Remove from oven and immediately sprinkle the chocolate chips evenly over the top. Let it sit for 5 minutes. Use a knife to spread the melted chips evenly over the top. In a bowl add powdered sugar, 1/4 cup peanut butter and milk--stir until mixed. Wait until the chocolate topping has cooled completely, then spread the powdered sugar mixture over the chocolate layer. Cut into squares.

Thursday, August 26, 2010

#1775 - Butterscotch Marshmallow Brownies

(by Shirley McNevich)

1 cup Nestle's butterscotch morsels
1/2 cup Parkay margarine
1 1/2 cups flour
2/3 cup Domino's dark brown sugar (packed)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 eggs
2 cups mini marshmallows
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1/2 cup chopped nuts (optional)

In a saucepan over low heat add butterscotch morsels and Parkay--melt/stir until smooth. Cool until the mixture is slightly warm. In a large bowl add butterscotch mixture, flour, brown sugar, baking powder, salt, vanilla and eggs--stir until mixed. Add mini marshmallows, chocolate bits and nuts--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--it's ok if the center is still a little soft. It will set after cooling.

Wednesday, August 25, 2010

#1774 - Cake Flour Cookies

(by Shirley McNevich)

6 cups sifted cake flour (measure before sifting)
4 sticks softened butter
2 tsp. baking powder
1 tsp. baking soda
2 cups white sugar
4 eggs
1/2 cup milk
1 TBSP vanilla
Frosting: 4 cups Domino's powdered sugar; 1 cup softened Parkay margarine; 1 tsp. vanilla; 1 1/2 TBSP milk; Baker's angelflake coconut for sprinkling

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking powder, baking soda and vanilla--beat. Add 1/2 cup milk--beat. Slowly add cake flour--beat (continue by hand if necessary). Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. Frosting--in a mixer add Parkay--beat. Add 1 1/2 TBSP milk and vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost each cookie. Place coconut in a bowl--dunk each frosted cookie upside down in the coconut.

Tuesday, August 24, 2010

#1773 - Scratch Butter Cake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
4 eggs
1 cup milk
2 tsp. vanilla
1 TBSP baking powder
3 cups flour
1/2 tsp. salt

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, baking powder and salt--beat. Add milk--beat. Slowly add flour--beat. Pour batter evenly into 3 greased 8" round cake pans. Bake at 350 degrees 25-30 minutes--test with a toothpick for doneness. Cool for 15 minutes, then remove from pans on to wax paper--cool completely. Frost as desired--individually or layered.

Monday, August 23, 2010

#1772 - Caramel Turtle Cake

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 14oz. bag Kraft caramels (unwrapped)
3/4 cup butter
1/2 cup Carnation evaporated milk
1 cup Nestle's semi-sweet chocolate bits
1 cup chopped pecans

Preheat oven to 350 degrees. Prepare cake mix according to box directions. Pour HALF of the batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes. While cake is baking, in a saucepan over low heat add butter, milk and unwrapped caramels--stir/heat until smooth. When cake has baked for the 15 minutes, remove from oven and pour the hot caramel mixture evenly over the top of the hot cake. Sprinkle the chocolate chips and pecans evenly over the melted caramels. Pour the rest of the prepared cake batter over the top. Return to 350 degree oven and bake 20 minutes longer.

Sunday, August 22, 2010

#1771 - Vanilla Butternut Pound Cake

(by Shirley McNevich)

3 cups white sugar
1/2 cup Crisco shortening
2 sticks softened Parkay margarine
3 cups flour
5 eggs
1/4 tsp. salt
1 cup Carnation evaporated milk
2 TBSP McCormick butter & nut flavoring
Frosting: 2 TBSP softened butter; 1/2 cup white sugar; 1/4 cup water

In a mixer add Crisco, 3 cups white sugar and salt--beat. Add eggs--beat. Add evaporated milk--beat. Add flour--beat. Remove bowl from mixer--add butter/nut flavoring--stir until mixed. Pour batter into a greased and floured tube/bundt cake pan. Place in a COLD oven. Turn heat to 325 degrees and bake for 1 hour and 45 minutes--do not open oven door during baking. Remove cake from pan immediately on to a cake plate. Cool cake for 30 minutes. In a saucepan add butter, 1/2 cup white sugar and water--stir and bring to a boil. Drizzle the frosting all over the top of the cake and let it run down the sides of the cake.

Saturday, August 21, 2010

#1770 - Buttermilk Pound Cake

(by Shirley McNevich)

1 cup Crisco shortening
3 cups white sugar
6 eggs
3 cups sifted cake flour (measure before sifting)
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
1 tsp. lemon extract

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, baking soda and lemon extract--beat. Add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased and floured tube cake/bundt cake pan. Bake at 350 degrees for 60-70 minutes.

Friday, August 20, 2010

#1769 - Gourmet Potatoes

(by Dot [Schuck] Amerman - friend)

6 medium red potatoes
1 tsp. salt
2 cups shredded cheddar cheese
1/4 cup butter
1 1/2 cups Breakstone's sour cream (measure and set on counter until room temperature)
1 medium onion (chopped)
1/2 tsp. pepper
1 TBSP butter for topping

In a pot add water, potatoes (do NOT peel), and salt--cook until potatoes are tender. Drain the potatoes and cool them completely. Once cooled, peel potatoes and grate them coarsely with a grater. In a saucepan over low heat add 1/4 cup butter--melt. Add shredded cheese--stir and heat until cheese is melted. Remove from heat--add sour cream, chopped onions and pepper--stir. Add grated potatoes--stir carefully. Place the mixture in a greased casserole dish. Dot the 1 TBSP butter in pieces over the top. Bake at 350 degrees for 30-40 minutes or until hot.

Thursday, August 19, 2010

#1768 - Baked Zucchini and Tomatoes

(by Shirley McNevich)

2 TBSP butter
1/2 cup chopped green bell peppers
1/4 to 1/2 cup chopped onions
3 small zucchinis (washed and sliced into thin coin shaped pieces)
1/2 cup soft breadcrumbs (make by tearing up slices of bread)
1/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 cups fresh chopped tomatoes
1/2 cup shredded cheddar cheese

In a skillet over low heat add butter--melt. Add onions and green peppers--cook/stir until caramelized. Add zucchini--cook/stir until zucchini starts to get tender. Remove from heat. Add salt and pepper--stir. Add Parmesan cheese and torn bread crumbs--stir. Add chopped tomatoes--stir. Pour the mixture into a greased casserole dish and cover with a lid. Bake at 375 degrees for 20 minutes. Remove from oven, sprinkle cheddar cheese over the top, and bake uncovered until hot or until zucchini is fully tender.

Wednesday, August 18, 2010

#1767 - Ginger Bread

(by Shirley McNevich)

1/2 cup Crisco shortening
1/2 cup white sugar
1 egg
3/4 cup Brer rabbit green label molasses
2 cups sifted flour (measure before sifting)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
3/4 cup buttermilk
Topping: 1 TBSP melted butter; 3 TBSP white sugar; 2 TBSP orange zest; 1/2 cup chopped nuts

In a mixer add Crisco, 1/2 cup white sugar and egg--beat. Add molasses--beat. Add baking powder, baking soda, salt and ginger--beat. Add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased 8" square cake pan. In a bowl add melted butter, 3 TBSP white sugar, orange zest and chopped nuts--stir. Sprinkle the nut mixture evenly over the top of the batter in the cake pan. Bake at 325 degrees for 20-40 minutes or until inserted toothpick comes out clean.

Tuesday, August 17, 2010

#1766 - Foil Potatoes

(by Shirley McNevich)

1 glass baking dish
1 sheet of foil
4 or 5 medium red potatoes (washed and sliced--do not peel)
ground black pepper and salt to your taste
5 slices of bacon
1 large onion (chopped)
1/2 lb. shredded sharp cheese
1 stick butter

Cook bacon--drain and crumble it--set aside. Place a large sheet of foil in a rectangular baking dish. Spray the foil with Pam. Spread the sliced potatoes on the foil. Salt and pepper to your taste. Sprinkle the bacon on top of the potatoes. Sprinkle the chopped onions over the bacon. Cut the butter into small pieces and place them all over the top of the onions. Sprinkle the cheese over the whole top. Fold up the foil but do not press it against the cheese--you should end up with a sealed foil packet--use a second piece of foil on top if necessary. Bake at 350 degrees for 45 to 60 minutes or until potatoes are tender.

Monday, August 16, 2010

#1765 - Pudding Pumpkin Pie

(by Shirley McNevich)

1 beaten egg white
1 reduced fat ready-made graham cracker crust
1 cup fat free milk
1 tsp. vanilla
1 - 1.5oz. box sugar free Jell-O vanilla pudding
1 - 15oz. can Libby's pumpkin
1 tsp. cinnamon + more for sprinkling
1 cup reduced fat Cool Whip

Use a pastry brush to brush the beaten egg white all over the inside of the graham cracker crust. Bake at 375 degrees for 5-10 minutes or until lightly browned. Cool completely. In a mixer add milk and pudding mix--beat. Add pumpkin, vanilla and 1 tsp. cinnamon--beat. Remove bowl from mixer--add Cool Whip and stir with a spoon. Pour the pumpkin mixture into the graham cracker crust. Sprinkle extra cinnamon over the top of you wish. Refrigerate overnight.

Sunday, August 15, 2010

#1764 - Chocolate Graham Peanut Butter Pie

(by Shirley McNevich)

1 ready-made chocolate graham cracker crust
1/3 cup Jif peanut butter
1 - 3.5oz. box Jell-O instant chocolate pudding
1 cup milk
1/2 of an 8oz. Cool Whip (thawed)

In a mixer add chocolate pudding mix and milk--beat. Add peanut butter--beat. Remove bowl from mixer--add 1/2 of the tub of Cool Whip--fold it into the mixture using a spoon. Pour the mixture into the chocolate graham cracker crust--smooth it out using the back of a spoon. Refrigerate overnight.

Saturday, August 14, 2010

#1763 - Three Loaf Zucchini Bread

(by Julie [Edinger] Solomon - friend)

2 cups white sugar
3 beaten eggs
1 cup canola oil
2 cups grated zucchini (washed but DO NOT peel before grating)
3 cups flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 cup milk
2/3 cup chopped nuts (optional)

In a large bowl add white sugar, beaten eggs and canola oil--stir with a whisk. Add vanilla, cinnamon, baking soda, baking powder, salt and milk--stir with a whisk. Add grated zucchini--stir. Add flour--stir. Add chopped nuts--stir. Pour 1/3 of the batter into 3 greased and floured bread loaf pans. Bake at 325 degrees for 50-60 minutes--test with a toothpick for doneness.

Friday, August 13, 2010

#1762 - Garden Jell-O Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O OR or orange Jell-O
1 3/4 cups boiling water
1 cup grated carrots
1 cup drained Dole crushed pineapple
1/2 cup chopped walnuts

In a large bowl add Jell-O powder and boiling water--stir with a whisk until dissolved. Cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add carrots, pineapple and chopped walnuts--stir. Pour the mixture into a mold or a serving dish--refrigerate overnight.

Thursday, August 12, 2010

#1761 - Homemade French Dressing

(by Shirley McNevich)

2 cups Heinz ketchup
1 cup tomato soup (do not add water)
1/4 cup cider vinegar
1/4 cup canola oil
1/2 TBSP lemon juice
1/2 TBSP dried onion flakes
1/2 TBSP garlic salt
1/4 tsp. paprika
1/4 tsp. black pepper
3/4 cup white sugar

In a large bowl add ketchup, tomato soup, cider vinegar, canola oil and lemon juice--stir with a whisk. Add white sugar--stir with a whisk. Add onion flakes, garlic salt, paprika and pepper--stir with a whisk until well mixed. Pour mixture into an airtight glass jar and refrigerate until cold. Use within 1 month.

Wednesday, August 11, 2010

#1760 - Dutch Oven Beef Brisket

(by Shirley McNevich)

4 to 6 garlic cloves (minced)
salt and pepper
1/4 cup canola oil
1 - 4lb. beef brisket (NOT corned beef brisket)
4 to 6 carrots (washed, peeled and sliced into coin shaped pieces)
4 celery ribs (washed and cut into bite sized pieces)
2 large onions (washed, peeled and chopped)
2 cups water
1 - 16oz. can Italian style chopped tomatoes
1 tsp. parsley (more if you wish)


On a cutting board, salt and pepper all sides of the brisket to your taste--use the back of a spoon to press the salt and pepper into the meat. In a Dutch oven over medium heat add 2 cups of water and the beef brisket--cook and brown on both sides, adding more water if necessary. Once all sides of the brisket have been well browned, remove the brisket to a plate (temporarily). To the water still in the Dutch oven add minced garlic, carrot pieces, celery pieces, chopped onions, parsley, and chopped tomatoes--stir until mixed. Return the brisket to the Dutch oven and using a spoon generously spoon the tomato mixture over the brisket. Remove from heat--put the lid on the Dutch oven, then place it on the center rack of your oven. Bake at 325 degrees for 3 hours--test with a meat fork to make sure it's tender. Bake longer if necessary. During the baking time, remove from oven every 20 minutes and use a large spoon to spoon the tomato mixture over the brisket. When meat is tender, remove just the brisket and put it on a plate. Return the Dutch oven to the oven to keep the vegetable mixture hot. Let the meat rest for a few minutes, then slice thinly. When ready to serve, remove vegetable mixture from the oven. Serve the sliced brisket with spoonfuls of the tomato/vegetable mixture. If you're having trouble with the meat getting tender enough, cut the 4lb. brisket into 2 smaller pieces (you can do this halfway through baking).

Tuesday, August 10, 2010

#1759 - Scratch Mandarin Orange Cake

(by Shirley McNevich)

1 egg
1 cup white sugar
1 tsp. baking soda
1 tsp. vanilla
1 small can Dole mandarin oranges (drained)
1/2 cup chopped nuts
1 cup flour
1/4 tsp. salt
Topping: 1/2 cup Domino's dark brown sugar (packed); 3 TBSP milk; 3 TBSP softened butter

In a mixer add white sugar and egg--beat. Add baking soda, vanilla and salt--beat. Add drained oranges--beat. Add flour--beat until mixed, then beat for 3 minutes. Remove bowl from mixer--add chopped nuts and stir with a spoon. Pour batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Topping: in a saucepan add brown sugar, milk and butter--turn heat to low, then stir and bring to a boil, then boil for 1 minute. Remove from heat--spread mixture on the cooled cake. Allow to cool to room temperature before serving.

Monday, August 09, 2010

#1758 - Chocolate Chip Pineapple Cake

(by Shirley McNevich)

Topping: 1/2 cup Dole crushed pineapple; 1 cup Baker's angelflake coconut
Batter: 2 cups sifted flour (measure before sifting); 1 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. baking soda; 1/4 cup Crisco shortening; 3/4 cup white sugar; 2 eggs; 3/4 cup Dole crushed pineapple; 1 - 6oz. bag Nestle's semi-sweet chocolate bits

Topping--in a bowl add 1/2 cup crushed pineapple and coconut--stir and set aside. Batter: in a mixer add Crisco and white sugar--beat. Add eggs--beat. Add 3/4 cup crushed pineapple--beat. Add baking powder, salt and baking soda--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and stir with a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the topping evenly on top of the batter. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness.

Sunday, August 08, 2010

#1757 - Crushed Pineapple Pie

(by Shirley McNevich)

2 unbaked pie crust doughs
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 cup white sugar
1 beaten egg
1 heaping TBSP cornstarch
water if needed

Spray a pie plate with Pam--insert one of the pie doughs, flute the edges, and spray the inside of the pie dough with Pam. Use a spoon to get a little bit of the pineapple juice from the crushed pineapple and place it in a cup--add cornstarch and stir. In a saucepan add undrained crushed pineapple, cornstarch mixture, white sugar--stir until smooth. Add beaten egg--stir. If mixture is already thick, add 1/2 cup water and stir. Place saucepan over low heat--stir/cook until mixture thickens. Cool mixture to room temperature. Pour the pineapple mixture into the prepared crust. Place other pie crust on top--spray the edges with Pam and flute/seal the edges. Bake at 350 degrees for 40 minutes or until golden brown.

Saturday, August 07, 2010

#1756 - Macadamia Macaroon Cookies

(by Shirley McNevich)

1 - 7oz. bag Baker's angelflake coconut
1 cup chopped macadamia nuts
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
30 saltine crackers (crushed finely)
3 egg whites
2 squares Baker's semi-sweet baking chocolate

You will need a 15 x 10 x 1 jelly roll pan. Sprinkle the coconut all over the bottom of the pan. Sprinkle the chopped macadamia nuts all over the coconut. Bake at 350 degrees for 10 minutes or until lightly toasted (stir frequently while baking so mixture doesn't burn). Cool completely. In a bowl add condensed milk and vanilla--stir. Add coconut mixture and crushed crackers--stir until mixed. In a mixer add egg whites--beat until stiff. Add egg whites to coconut mixture--fold them in using a spoon. Scoop mixture by rounded tablespoonfuls on to greased cookie sheets 2" apart. Bake at 350 degrees for 12-14 minutes or until edges of cookies are lightly browned. Cool cookies completely. Melt chocolate according to box directions. Place cooled cookies close together on wax paper. Drizzle the melted chocolate over each cookie. When chocolate is cooled, refrigerate the cookies.

Friday, August 06, 2010

#1755 - Cream Cheese Lemon Delight

(by Shirley McNevich)

1 box angelfood cake mix (prepared according to box directions)
1 pint whipping cream (whipped using a mixer)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup lemon juice
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar

Prepare angelfood cake according to box directions--cool completely. Whip whipping cream in a mixer--set aside. Use a 9 x 13 glass baking dish. Tear HALF of the cooled angelfood cake into bite sized pieces and put the pieces in the glass baking dish. In a mixer add cream cheese and white sugar--beat. Add lemon juice and condensed milk--beat. Remove bowl from mixer--add whipped whipping cream and stir with a spoon until mixed. Pour HALF of the cream cheese mixture over the angelfood pieces in the baking dish. Tear the rest of the angelfood cake into bite sized pieces and place them evenly on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the angelfood pieces. Refrigerate overnight.

Thursday, August 05, 2010

#1754 - Chocolate Crinkle Cookies

(by Shirley McNevich)

1/2 cup canola oil
4oz. Baker's unsweetened baking chocolate (melted according to box directions)
1 1/2 cups white sugar
4 eggs
1 TBSP vanilla (only 2 tsp. if using pure vanilla)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup Domino's powdered sugar

In a mixer add oil, melted chocolate and white sugar--beat. Add eggs--beat. Add vanilla, salt and baking powder--beat. Slowly add flour--beat. Cover and refrigerate dough until cold (a few hours). Place powdered sugar in a bowl. Remove dough from refrigerator. Shape dough into walnut sized dough balls--roll each dough ball in the powdered sugar until coated. Place them on greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

Wednesday, August 04, 2010

#1753 - Buttermilk Ginger Cake

(by Shirley McNevich)

2 1/2 cups sifted flour (measure before sifting)
1 cup white sugar
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup canola oil
1 cup buttermilk
1 beaten egg
2 TBSP Brer Rabbit green label molasses
1 tsp. baking soda

In a bowl add flour, white sugar, ginger, cinnamon, nutmeg and oil--mix until crumbs form. Reserve 1/2 cup of the crumb mixture for later. In a cup add buttermilk and baking soda--stir. Add buttermilk mixture to the large bowl of crumb mixture--stir. Add beaten egg and molasses--stir until mixed. Pour the batter into a greased 9 x 13 cake pan. Sprinkle the reserved crumbs evenly over the top of the batter. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness.

Tuesday, August 03, 2010

#1752 - Buttermilk Banana Nut Bread

(by Shirley McNevich)

1 cup white sugar
3 eggs
1 1/2 cups ripe/mashed bananas (peel before mashing)
1 1/4 cup buttermilk
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup softened butter
3 cups flour
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 tsp. salt

In a mixer add white sugar and butter--beat. Add eggs--beat. Add mashed bananas and vanilla--beat. Add buttermilk, baking soda and baking powder--beat. Add salt--beat. Slowly add flour--beat. Add chopped walnuts--beat. Pour batter evenly into two greased bread loaf pans. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Cool for 15 minutes, then invert each on to a plate.

Monday, August 02, 2010

#1751 - Baked French Toast

(by Shirley McNevich)

1/2 cup butter
1 cup Domino's dark brown sugar (packed)
2 TBSP Kayro lite corn syrup
8 slices of french bread (cut 3/4" thick)
1 1/2 cups milk
4 beaten eggs
1 tsp. cinnamon

In a saucepan add butter, corn syrup and brown sugar--stir. Turn heat to medium--cook/stir until smooth. Pour the brown sugar mixture into a greased 9 x 13 glass baking dish. Arrange the bread slices in the bottom of the dish. In a bowl add beaten eggs, milk and cinnamon--beat until mixed using a whisk. Pour the egg mixture evenly over the bread slices. Cover with foil and refrigerate overnight. The next day remove foil and bake uncovered at 350 degrees for 30-40 minutes. When serving, top with powdered sugar if you wish.

Sunday, August 01, 2010

#1750 - Kielbasa Chowder

(by Shirley McNevich)

1 large onion (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 tsp. minced garlic
1 pint chicken broth
1lb. kielbasa
5 red potatoes (washed, peeled and diced)
1/2 tsp. black pepper
salt to your taste
1 - 16oz. can Del Monte cream style corn
1 - 16oz. can Del Monte whole kernel corn
1 pint of half and half

In a skillet add a little canola oil, onions, red peppers and green peppers--cook/stir on low heat until tender. In a Dutch oven add onions and peppers, minced garlic, chicken broth, diced potatoes and black pepper--stir and bring to a boil, then reduce heat to simmer. Simmer until potatoes are tender. Cut the kielbasa into coin shaped pieces, then cut each coin shaped piece into 4 pieces. Add kielbasa pieces, cream style corn, whole kernel corn and half and half to the Dutch oven mixture--stir/cook on simmer until mixture is hot. Add salt if necessary.