Saturday, December 31, 2011

#2267 - Coconut Cream Dessert

(by Shirley McNevich)

2 sleeves of Ritz crackers (crushed)
1 1/2 sticks butter (melted)
1 1/2 cups milk
3 - 3oz. boxes Jell-O INSTANT coconut cream pudding mix
1/2 gallon of good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

In a bowl add crushed crackers and melted butter--stir to mix. Take out 1 cup of the cracker mixture and set it aside. Press the remaining cracker mixture into a greased 9 x 13 greased cake pan. In a mixer add pudding mixes and milk--beat. Add softened ice cream--beat until smooth. Pour the ice cream mixture over the cracker crust in the cake pan. Place cake pan in freezer for 1 hour, then remove it--spread Cool Whip over the top and sprinkle reserved cracker mixture over the Cool Whip. Return it to the freezer overnight. Thaw slightly before cutting.

Friday, December 30, 2011

#2266 - Chocolate Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup milk
1/2 cup Breakstone's sour cream
4 eggs
1 cup chopped nuts (optional)
2 cups Nestle's semi-sweet chocolate bits
Glaze: 2 squares Baker's unsweetened baking chocolate; 1 1/2 cups powdered sugar; 3 TBSP butter; 3 TBSP water; 1 tsp. vanilla

Grease and flour a 12" bundt cake pan--set aside. In a mixer add cake mix, pudding mix, milk, sour cream and eggs--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add chocolate chips and nuts--stir with a spoon until mixed. Pour batter into prepared pan. Bake at 350 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Glaze: in a saucepan over low heat add baking chocolate and butter--heat and stir until melted and smooth. Remove from heat--add powdered sugar, water and vanilla--stir until smooth. Pour the glaze over the cooled cake.

Thursday, December 29, 2011

#2265 - Lemon Cake Bars

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1/2 cup softened butter
1 egg
Filling: 1 - 16oz. can lemon frosting; 1 - 8oz. Philadelphia cream cheese (softened); 2 eggs

In a bowl add cake mix, butter and 1 egg--mix until it makes crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add lemon frosting and cream cheese--beat. Remove 1/2 cup of the frosting mixture and set it aside. Add the 2 eggs to remaining frosting mixture--beat. Spread frosting mixture over the crust. Bake at 350 degrees for 35-40 minutes. Cool completely. Frost the top of the cake with the reserved frosting mixture. Refrigerate until cold. Cut into bars or squares.

Wednesday, December 28, 2011

#2264 - Lemon Lime Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O INSTANT vanilla pudding mix
3/4 cup canola oil
4 eggs
1 - 10oz. can lemon lime soda (room temperature)

In a mixer add eggs and canola oil--beat. Add cake mix and pudding mix--beat until mixed, then beat on high for 3 minutes. Slowly add soda--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with toothpick for doneness. Cool completely. Frost as desired.

Tuesday, December 27, 2011

#2263 - Buttermilk Raisin Cookies

(by Shirley McNevich)

2 eggs
1 1/4 cups Crisco shortening
2 1/2 cups white sugar
1 cup buttermilk
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. vanilla
5 cups flour
Filling: 1 cup raisins; 1/2 cup white sugar; 1/2 cup water; 1 TBSP flour

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes--drain the raisins. In a mixer add Crisco, 2 1/2 cups white sugar and eggs--beat. Add buttermilk, baking soda, baking powder and vanilla--beat. Slowly add flour--beat and set aside. In a saucepan add drained raisins, 1/2 cup white sugar, 1/2 cup water and 1 TBSP flour--turn heat to medium, and keep stirring until mixture thickens. Remove from heat and cool to room temperature. Roll dough out on your floured counter and cut dough into golf ball sized circle pieces. Place dough circles on to greased cookie sheets and add 1 tsp. of the raisin mixture in the middle of each dough circle. Place a second dough circle on top of the raisin mixture and press the dough edges together using your fingers or the tines of a fork. Bake at 350 degrees for 15 minutes.

Monday, December 26, 2011

#2262 - Vanilla Drop Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 eggs
1 1/2 cups white sugar
1/2 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1 cup milk
2 tsp. vanilla
3 cups flour
white or colored sugar for dusting

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, cream of tartar, baking soda and vanilla--beat. Add milk--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Dust the cookies with white sugar or holiday colored sugar if you wish. Bake at 350 degrees for 10-13 minutes.

Sunday, December 25, 2011

#2261 - Chocolate Chip Pudding Cookies

(by Shirley McNevich)

2 cups softened butter
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup white sugar
2 - 3.4oz. boxes Jell-O vanilla INSTANT pudding mix
4 eggs
2 tsp. vanilla
2 tsp. baking soda
4 1/4 cups flour
4 cups Nestle's semi-sweet chocolate bits

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add both boxes of vanilla pudding mix--beat. Add vanilla and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Refrigerate dough for 1 hour. Remove dough from refrigerator. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes. Let cookies cool slightly before removing them from the cookie sheet.

Saturday, December 24, 2011

#2260 - Peanut Butter Crunch Cookies

(by Shirley McNevich)

1 1/2 sticks softened butter
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
3/4 cup Jif creamy peanut butter
2 eggs
2 tsp. vanilla
1 - 8oz. bag Nestle's Crunch baking pieces
3/4 tsp. baking soda
1 3/4 cups flour

In a mixer add butter and brown sugar--beat. Add white sugar and peanut butter--beat. Add eggs and vanilla--beat. Add baking soda and flour--beat. Remove bowl from mixer--add Nestle's Crunch baking pieces--stir until mixed using a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-11 minutes.

Friday, December 23, 2011

#2259 - Dot Cookies

(by Shirley McNevich)

1 box Duncan Hines Devil's food cake mix
2 eggs
1/3 cup canola oil
1 - 6oz. bag Nestle's white chocolate bits OR peanut butter bits

In a mixer add eggs and canola oil--beat. Slowly add cake mix--beat. Remove bowl from mixer--add white chocolate bits OR peanut butter bits--stir until mixed using a wooden spoon. Drop batter by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly before removing from cookie sheets.

Thursday, December 22, 2011

#2258 - Lazy Cookies

(by Shirley McNevich)

2 beaten eggs
1/2 cup milk
1/3 cup canola oil
2 cups Bisquick
2 - 3.5oz. boxes any flavor Jell-O instant pudding mix
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add eggs, milk and canola oil--beat. Add Bisquick and both pudding mixes--beat. Remove bowl from mixer--add chocolate bits--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Optional--when adding chocolate bits you can also add M & M's and/or chopped nuts if you wish.

Wednesday, December 21, 2011

#2257 - Banana Chocolate Chip Cookies

(by Shirley McNevich)

2/3 cup softened butter
1 cup white sugar
2 eggs
1 cup mashed ripe bananas
2 tsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add butter and white sugar--beat. Add eggs, mashed bananas and vanilla--beat. Add baking powder, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-11 minutes. Let them sit on cookie sheets a few minutes before removing them.

Tuesday, December 20, 2011

#2256 - White Chocolate Marshmallow Balls

(by Shirley McNevich)

16oz. white chocolate OR white chocolate chips
1 cup Jif peanut butter
2 cups Rice Krispies cereal
1 1/2 cups mini marshmallows
In a microwave safe bowl add white chocolate chips - microwave on high until melted. Remove from microwave--add peanut butter and stir until mixed using a greased spoon. Add rice krispies and marshmallows--stir to mix. Drop by quarter sized balls on to wax paper. Cool completely. Refrigerate until cold.

Monday, December 19, 2011

#2255 - Microwave Cashew Brittle

(by Shirley McNevich)

1 cup white sugar
1/2 cup Kayro lite corn syrup
1 1/2 cups salted cashew halves
1 tsp. butter (NO substitutes)
1 tsp. baking soda
1 tsp. vanilla

In a microwave safe bowl add white sugar and corn syrup--microwave on high for 4 minutes, then stir. Return it to the microwave and microwave on high for 3 minutes longer. Remove from microwave--add cashews and butter--stir. Return to microwave and microwave on high for about 1 minute or until mixture turns light amber in color. Remove from microwave--add vanilla and baking soda--stir quickly using a greased spoon until mixture is light and foaming. Spread the mixture on to a greased jelly roll pan. Cool until set. Break into small pieces using a knife handle.

Sunday, December 18, 2011

#2254 - Chocolate Potato Candy

(by Shirley McNevich)

1 stick softened butter
1 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
1 - 14oz. bag Baker's angelflake coconut
2lbs. Domino's powdered sugar
1 TBSP Hershey's cocoa
2 TBSP white sugar
1 TBSP Hershey's cocoa
1 or 2 tsp. cinnamon
a few coarsely chopped walnuts

In a mixer add butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Remove bowl from mixer--add coconut--stir with a wooden spoon. Roll the mixture into small potato shaped pieces. In a bowl add white sugar, cocoa and cinnamon--stir. Roll each potato ball into the cocoa mixture and place them in a glass dish. Refrigerate until cold and keep covered. Optional--press a few coarsely chopped walnuts into each potato ball to look like the eyes on a potato.

Saturday, December 17, 2011

#2253 - Rolo Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup + 1 TBSP white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 1/2 cups flour
3/4 cup Hershey's cocoa
1 tsp. baking soda
1 cup chopped pecans
1 - 13oz. bag Hershey's Rolo caramel/chocolate candies

In a mixer add butter, 1 cup white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add cocoa and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 1/2 cup of the chopped pecans--stir with a wooden spoon. In a small bowl add the 1 TBSP white sugar and the other 1/2 cup chopped nuts--stir. Unwrap the Rolo candies. Shape 1 TBSP of dough around each Rolo candy, then roll each dough ball in the white sugar/nut mixture. Place them on to greased cookie sheets. Bake at 350 to 375 degrees for 7-10 minutes or until the tops of the cookies crack.

Friday, December 16, 2011

#2252 - Drop Cream Cheese Cookies

(by Shirley McNevich)

1 cup Parkay margarine
8oz. softened Philadelphia cream cheese
1 cup white sugar
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. salt
1/4 tsp. baking powder

In a mixer add margarine, cream cheese and white sugar--beat. Add egg yolks and vanilla--beat. Add salt and baking powder--beat. Add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Sprinkle with colored sugar, etc. if desired. Bake at 350 degrees for 10 minutes. If colored sugar won't stick, spray dropped cookie dough balls with Pam before sprinkling.

Thursday, December 15, 2011

#2251 - Chocolate Cookie Balls

(by Shirley McNevich)

3/4 cup melted butter
1/2 cup Hershey's cocoa
1 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 small bowl of Domino's powdered sugar

In a mixer add melted butter, cocoa and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Refrigerate dough for 2 hours (covered). Remove dough from refrigerator. Form dough into 1" balls. Roll each ball in powdered sugar and place them on to ungreased cookie sheets. Bake at 350 degrees for 10 minutes.

Wednesday, December 14, 2011

#2250 - Maraschino Cherry Frosting

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick Parkay margarine
2 tsp. vanilla
1 1/2 TBSP milk
1 small jar maraschino cherries

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. Add 1 tsp. of the juice from the maraschino cherries at a time, beating in between, until the frosting has a flavor that you like. Once the flavor is correct, if frosting is too thin add a little more powdered sugar. If frosting is too thick, add a little more milk.

Tuesday, December 13, 2011

#2249 - Cheddar Cheese Dip

(by Shirley McNevich)

2 cups (or more) shredded cheddar cheese
1 - 8oz. jar chunky salsa (your choice of spiciness)
1 - 8oz. Breakstone's sour cream
1 - 16oz. can refried beans.

Spread the refried beans over the bottom of a small glass baking dish. Spread the sour cream over the refried beans. Spread the salsa over the sour cream. Spread the shredded cheddar cheese over the sour cream. Serve with crackers or tortilla chips.

Monday, December 12, 2011

#2248 - Bacon Shrimp Appetizers

(by Shirley McNevich)

20 large shrimp (cooked, peeled and cleaned)
1 small garlic clove (crushed)
1/2 cup chili sauce
1lb. bacon

Wash, cook, peel and clean the shrimp. In a bowl add chili sauce and garlic--stir. Add shrimp--toss to coat. Cover the bowl and refrigerate overnight. The next day cut the bacon strips in half. Cook bacon until partially done--drain the bacon. Wrap one bacon slice around each piece of shrimp. Place a toothpick through the bacon and shrimp to secure it. Place them in a greased glass baking dish. Broil them on the top rack of the oven just until bacon gets crispy.

Sunday, December 11, 2011

#2247 - Easy Cranberry Punch

(by Rita Malick - friend)

2 quarts Hawaiian punch (cold)
2 quarts Ocean Spray cranberry juice (red; cold)
1 quart ginger ale (cold)

In a punch bowl add Hawaiian punch and cranberry juice--stir until mixed. Add ginger ale--stir until mixed.

Saturday, December 10, 2011

#2246 - Drop Brown Sugar Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 cups Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. salt
3 1/2 cups flour

In a mixer add Crisco, brown sugar and eggs--beat. Add buttermilk, vanilla, baking soda and salt--beat. Slowly add flour--beat (continue with a wooden spoon if it gets too stiff for the mixer). Cover the mixer bowl and refrigerate for 1 hour. Remove from refrigerator--drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

Friday, December 09, 2011

#2245 - Quick Cream Cheese Cookies

(by Shirley McNevich)

1/4 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1 egg yolk
1 tsp. vanilla
1 box Duncan Hines white, yellow OR devil's food cake mix

In a mixer add butter and cream cheese--beat. Add egg yolk and vanilla--beat. Slowly add 2/3 of the dry cake mix--beat. Remove bowl from mixer--add last 1/3 of the dry cake mix--stir with a wooden spoon. Cover the bowl and refrigerate for 45 minutes to 1 hour. Remove from refrigerator--drop dough by EXACTLY one level teaspoonful at a time on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

Thursday, December 08, 2011

#2244 - Butterscotch Glaze

(by Shirley McNevich)

4 TBSP butter
1/4 cup Domino's dark brown sugar (packed)
1/4 cup heavy cream
a pinch of salt
3 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Into a bowl sift the powdered sugar--set aside. In a saucepan over medium heat add butter, brown sugar, heavy cream and salt--cook/stir until boiling. Once boiling, remove from heat--add vanilla and sifted powdered sugar--stir. Pour the mixture into a mixer--beat for 8 minutes or until smooth. Quickly dip the tops of cookies into the glaze or frost a cake. You will have to work quickly because the glaze will harden.

Wednesday, December 07, 2011

#2243 - Cooked Butter Icing

(by Shirley McNevich)

1/4 cup butter (no substitutes)
2 cups Domino's powdered sugar
2 tsp. vanilla
2 TBSP cream OR milk

In a saucepan over low heat add butter--stir and melt until the butter turns brown. Remove from heat--add powdered sugar--stir until mixed. Add vanilla and cream OR milk--stir until mixed, then beat with a spoon until spreadable.

Tuesday, December 06, 2011

#2242 - Vanilla Cookie Frosting

(by Shirley McNevich)

2 cups Domino's powdered sugar
3 TBSP milk
1 or 2 tsp. vanilla

In a bowl add powdered sugar, milk and vanilla--stir slowly until mixed, then stir vigorously until smooth. If too thick, add a little more milk. If too thin, add a little more powdered sugar. Use as a frosting for cookies.

Monday, December 05, 2011

#2241 - Chocolate Cookie Frosting

(by Shirley McNevich)

2 squares Baker's unsweetened baking chocolate
2 TBSP butter
3 TBSP water
2 cups Domino's powdered sugar

In a microwave safe bowl add butter and chocolate--microwave on high until melted and smooth. Add water--stir. Add powdered sugar slowly--stir until smooth. Use to frost cookies.

Sunday, December 04, 2011

#2240 - Chocolate Buttermilk Drop Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
1 egg
2 squares Baker's unsweetened baking chocolate (melted according to box directions and cooled to room temperature)
1/3 cup buttermilk
2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and egg--beat. Add melted chocolate--beat. Add buttermilk and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Refrigerate dough for 1 hour. Remove dough from refrigerator. Drop dough by teaspoonfuls on to greased cookie sheets. Bake at 375-400 degrees for 8-10 minutes.

Saturday, December 03, 2011

#2239 - Tomato Pork Chops

(by Shirley McNevich)

1 envelope Spatini or Lawry's spaghetti sauce mix
6 pork chops
1 TBSP canola oil
6 slices of onion
1 - 1lb. can chopped tomatoes
salt and pepper to taste
1 TBSP Domino's dark brown sugar

Sprinkle the pork chops on both sides with salt and pepper. In a skillet add canola oil and pork chops--turn heat to medium and brown pork chops on both sides. Arrange browned pork chops in a greased 9 x 13 glass baking dish. Place one onion slice on top of each pork chop. In a bowl add spaghetti sauce mix, chopped tomatoes and brown sugar--stir to mix. Spread the tomato mixture carefully over the pork chops. Cover the baking dish with foil and bake at 350 degrees for 1 hour or until pork chops are tender.

Friday, December 02, 2011

#2238 - Green Peppers and Steak

(by Shirley McNevich)

1 1/2 lbs. sirloin tip steak
1/4 cup canola oil
1 cup water
1 medium onion (sliced)
1/2 tsp. garlic salt
2 green bell peppers (sliced)
1 TBSP cornstarch
2 to 3 tsp. white sugar
2 TBSP soy sauce
2 tomatoes (sliced)
cooked rice

In a skillet add canola oil and steak pieces--cook over medium heat until bottoms are browned, then flip the steaks and brown them on the other side. Add water, sliced onions, garlic salt and sliced peppers--stir and bring to water to a boil. Once boiling, put a lid on the skillet, turn heat to low and simmer 20-30 minutes. Drain the liquid from the steak mixture--add soy sauce, white sugar and cornstarch to the steak liquid--stir to mix, then pour it back over the steaks in the skillet. Add tomato slices to the top of the steaks--turn heat back to medium and cook until tomatoes are tender. Serve the steak mixture over cooked rice.

Thursday, December 01, 2011

#2237 - Creamed Spinach

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/3 cup milk
1/2 cup chopped red bell pepper
1/8 tsp. garlic powder
2 - 10oz. boxes frozen chopped spinach (thawed and drained)
15 saltine crackers (coarsely crushed)
2 TBSP butter (melted)

In a bowl add cream cheese and milk--stir with a spoon. Add red bell peppers and garlic powder--stir. Add drained spinach--stir. Spread mixture into a greased 9" pie plate. Spread crushed crackers over the top. Drizzle melted butter over the crackers. Bake at 350 degrees for 25-30 minutes or until hot.