Sunday, June 30, 2013

#2814 - Balsamic Salad Dressing

(by Shirley McNevich)

1/4 cup balsamic vinegar
1 TBSP minced garlic
1/2 tsp. salt
1/2 tsp. ground black pepper
3/4 cup olive oil
Domino's dark brown sugar (if necessary)

In a blender add balsamic vinegar, minced garlic, salt and pepper--beat on high speed until well mixed. Add a little of the olive oil at a time, beating in between. Once all olive oil has been added, beat on high speed until well mixed. Taste--if too sour, add 1 tsp. of brown sugar and beat again.

Saturday, June 29, 2013

#2813 - No Banana Banana Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O INSTANT banana pudding mix
1 1/4 cups cold water
1/3 cup canola oil
2 eggs
2 tsp. McCormick imitation banana flavoring

In a mixer add cake mix, pudding mix, water, canola oil, eggs and banana flavoring--beat on low speed until mixed, then beat on medium speed for 3-4 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

Friday, June 28, 2013

#2812 - Vanilla Chocolate Chip Cookies

(by Shirley McNevich)

1 cup softened butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/4 cups flour
1 - 12oz. bag Nestle's semi-sweet chocolate chips

In a mixer add butter and white sugar--beat. Add brown sugar--beat. Add pudding mix and eggs--beat. Add vanilla--beat. Add baking soda and flour--beat. Remove bowl from mixer--add chocolate chips--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 9 minutes. Let cookies sit for 2 minutes (more if necessary) before removing cookies from cookie sheets.

Thursday, June 27, 2013

#2811 - Layered Oreo Dessert

(by Shirley McNevich)

1 package Oreo cookies
1 stick softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 - 6oz. box Jell-O INSTANT chocolate pudding mix
2 2/3 cups milk
1 - 8oz. Cool Whip (thawed)

Put the softened butter and cookies (a few at a time) into a food processor or a blender--crush them. Continue with all cookies. Spread crushed cookie mixture over the bottom of a 9 x 13 glass baking dish. In a mixer add cream cheese and white sugar--beat. Spread the cream cheese mixture over the cookie mixture. In a bowl add the chocolate pudding mix and milk--beat with a whisk until thickened. Spread the chocolate pudding over the cream cheese mixture. Spread the Cool Whip over the top. Optional--crush some more Oreos and sprinkle them over the top of the Cool Whip. Refrigerate until cold.

Wednesday, June 26, 2013

#2810 - Cheddar Cheese Bread

(by Shirley McNevich)

2 cups flour
4 tsp. baking powder
1 TBSP white sugar
1/2 tsp. onion salt
1/2 tsp. oregano
1/4 tsp. ground mustard
1 1/4 cups shredded sharp cheddar cheese
1 beaten egg
1 cup milk
1 TBSP butter (melted)

In a bowl add flour, baking powder, white sugar, onion salt, oregano, ground mustard and shredded cheese--stir until mixed. In a separate bowl add egg, milk and melted butter--stir until mixed. Add the egg mixture to the flour mixture--stir just until moistened. Spread batter into a greased bread loaf pan. Bake at 350 degrees for 45-50 minutes.

Tuesday, June 25, 2013

#2809 - Creamy Chicken and Broccoli

(by Shirley McNevich)

2 - 10oz. boxes frozen broccoli (thawed and drained)
1 1/2 cups bite sized cooked chicken pieces
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1/2 cup mayo
4 TBSP chicken broth
1/2 cup grated Parmesan cheese

Grease a 9 x 13 glass baking dish. Spread all of the thawed broccoli pieces over the bottom of the dish. Spread the chicken pieces evenly over the broccoli. In a bowl add cream of chicken soup, mayo, Parmesan cheese and chicken broth--stir until mixed. Carefully pour the soup mixture all over the top. Bake uncovered at 350 degrees for 30-40 minutes. Sprinkle more Parmesan cheese over the top before serving if you wish.

Monday, June 24, 2013

#2808 - Honey Ginger Cookies

(by Shirley McNevich)

2 cups flour
1 TBSP ground ginger (less if you wish)
2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground cloves
1 cup Crisco shortening
1/4 cup softened butter
1 1/2 cups white sugar
1/4 cup honey
1 egg
2 tsp. vanilla

In a mixer add shortening and butter--beat. Add 1 cup of the white sugar and egg--beat. Add vanilla, salt, ground cloves, baking soda and ginger--beat. Add honey--beat. Slowly add flour--beat. Place the remaining 1/2 cup white sugar in a bowl--shape the batter into 1" balls. Roll each dough ball in the white sugar and place them on to greased cookie sheets. Bake at 350 degrees for 10 minutes. Let cookies stand on cookie sheets for 5 minutes before removing.

Sunday, June 23, 2013

#2807 - Reuben Dip

(by Shirley McNevich)

4oz. corned beef (chopped)
6oz. sauerkraut (drained)
1 cup Thousand Island dressing
8oz. Swiss cheese (shredded)
rye crackers

In a bowl add chopped corn beef, drained sauerkraut, Thousand Island dressing and shredded Swiss cheese--stir to mix. Spread mixture into a small baking dish. Place the baking dish on a cookie sheet and bake at 350 degrees for 20-30 minutes or until heated through. Serve immediately with rye crackers.

Saturday, June 22, 2013

#2806 - Parmesan Crab Dip

(by Shirley McNevich)

2 TBSP butter
1 red bell pepper (chopped)
1 onion (chopped)
2 ribs of celery (diced)
1 - 10.75oz. can Campbell's cream of shrimp soup
1 cup mayo
1/2 lb. grated Parmesan cheese
12oz. lump crab meat
1/2 tsp. pepper
1 can salad size mini shrimp (well drained)
Ritz crackers

In a skillet over medium low heat add butter--melt. Add chopped red bell peppers, chopped celery and chopped onions--cook/stir until tender. Remove from heat. Carefully open the shrimp soup (do NOT shake the can first) and dip out and discard the top half of the soup (which will be mostly watery). In a bowl add the bottom half of the soup, mayo, Parmesan cheese and pepper--stir well. Add onion mixture--stir until mixed. Add the crab meat and stir carefully. Spread the mixture into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 20 minutes. Remove from oven, drain the mini shrimp and sprinkle them all over the top. Return to oven and bake 10 minutes longer. Serve immediately with Ritz crackers.

Friday, June 21, 2013

#2805 - Vegetable Crab Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup mayo
3 TBSP milk
1/4 tsp. salt (less if you wish)
1/8 tsp. garlic powder
a few dashes of Tabasco sauce
8 oz. lump crab meat
Ritz roasted vegetable crackers
optional: a little fresh ground pepper

In a bowl add cream cheese, mayo and milk--stir until mixed. salt, garlic powder, fresh ground pepper (if you wish) and Tabasco sauce--stir until mixed. Add crab meat--stir gently until mixed. Refrigerate until cold. Serve with Ritz roasted vegetable crackers.

Thursday, June 20, 2013

#2804 - Crab Melts

(by Shirley McNevich)

12 English muffins (toasted)
1lb. lump crab meat
1 tsp. salt
1 tsp. garlic powder
4 TBSP mayo
1 cup softened butter
a dash or two of Old Bay Seasoning (more if you wish)
12 slices sharp cheddar cheese

Lightly toast the English muffins and place them on a cookie sheet. In a bowl add crab meat, salt, garlic powder, mayo, softened butter and Old Bay--stir until mixed. Spread the mixture evenly over the toasted muffins. Place one cheese slice on top of each muffin. Bake at 350 degrees until cheese melts.

Wednesday, June 19, 2013

#2803 - BBQ Sausage

(by Shirley McNevich)

1 lb. mini smoked sausages
3/4 lb. brats
3/4 lb. smoked kielbasa
1 - 18oz. bottle BBQ sauce
1 tsp. French's yellow mustard (more if you wish)

Separately cook the smoked sausages, kilbasa and brats in a skillet. Once they are all cooked, slice them into coin shaped pieces. In a large pot add all of the meat pieces, BBQ sauce and mustard--cook/stir until hot. Pour mixture into a serving bowl. Serve using toothpicks.

Tuesday, June 18, 2013

#2802 - Eggplant Stew

(by Shirley McNevich)

2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 garlic cloves (minced)
2 eggplants (chopped--do NOT peel before chopping)
2 - 16oz. cans Italian style diced tomatoes
romano cheese for sprinkling

In a Dutch oven add ground chuck, salt, pepper, chopped onions and minced garlic--cook/stir over medium heat until browned. Drain off any grease and leave meat mixture in the Dutch oven. Add chopped eggplant and both cans of diced tomatoes--stir well, then cover with a lid and cook on medium heat until eggplant pieces are tender. Serve in soup bowls and sprinkle with romano cheese.

Monday, June 17, 2013

#2801 - Buttery Peanut Butter Frosting

(by Shirley McNevich)

1/2 cup Jif peanut butter
2 cups Domino's powdered sugar
1/2 cup softened butter
1 tsp. vanilla
1/4 cup milk

In a mixer add softened butter--beat. Add peanut butter--beat. Add vanilla and milk--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy.

Sunday, June 16, 2013

#2800 - Chocolate Fruit Dip

(by Shirley McNevich)

assorted fruit pieces
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1/3 cup Hershey's cocoa
1 tsp. vanilla
2 cups Cool Whip (thawed)

In a mixer add cream cheese--beat. Add white sugar--beat. Add cocoa and vanilla--beat until smooth. Add Cool Whip--beat. Refrigerate until chilled. Serve as a dipping sauce for the assorted fruit pieces.

Saturday, June 15, 2013

#2799 - No Cook Chocolate Peanut Butter Fudge

(by Shirley McNevich)

1lb. Domino's powdered sugar
4 heaping TBSP Hershey's cocoa
1 cup Jif peanut butter
1/2 lb. Parkay margarine (melted)
1 tsp. vanilla

Line an 8" square glass dish with foil. In a bowl add powdered sugar and cocoa--stir. Add melted margarine and vanilla--stir until well mixed. Add peanut butter--stir until mixed (mixture will be stiff). Spread mixture into the foil lined dish. Refrigerate for 1 hour. Dump fudge on to a cutting board and peel off the foil. Cut into squares.

Friday, June 14, 2013

#2798 - Crockpot Pulled Pork

(by Shirley McNevich)

1 - 4 to 5 lb. pork roast
salt and pepper
3 onions
1 1/2 cups water
1 - 16oz. bottle of your favorite BBQ sauce

Peel two of the onions and slice them very thin. Spread half of the sliced onions all over the bottom of the crockpot. Salt and pepper both sides of the pork roast, then carefully place it on top of the onions. Slowly pour the water into the crockpot (NOT directly on the pork). Spread the rest of the sliced onions over the top of the pork roast. Cook the pork on low for 9-10 hours. Remove the pork and place it on a cutting board. Discard the liquid from the crockpot. Use one fork to hold the pork roast, and use a second fork to pull the pork into small pieces (if the pork is tender, this should be very easy). Chop the third onion and measure 1 cup of chopped onions. Place the pulled pork pieces, 1 cup of chopped onions and the BBQ sauce into the crockpot--stir well. Cook for 4 more hours on low heat (stir well each hour). Serve pulled pork on rolls.

Thursday, June 13, 2013

#2797 - Cheese Corn Casserole

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1/2 cup softened butter
1 - 15oz. can creamed style corn
1 - 15oz. can whole kernel corn (drained)
1 - 8oz. box Jiffy corn bread mix
1 or 2 cups shredded cheddar cheese

In a bowl add sour cream and softened butter--stir to mix. Add creamed style corn, whole kernel corn and corn bread mix--stir to mix. Pour mixture into a 1 qt. greased casserole dish. Bake at 350 degrees for 35-40 minutes. During last 5 minutes of cooking time, spread the shredded cheese over the top so it melts before removing it from the oven.

Wednesday, June 12, 2013

#2796 - Sunshine Salad

(by Shirley McNevich)

1 - 6oz. box lime Jell-O
1 - 20oz. can Dole crushed pineapple (drained but save the juice)
2 cups boiling water
1 carrot (grated)
1 cup grated cabbage
1/2 cup finely chopped celery

In a bowl add Jell-O and boiling water--stir until dissolved. In a measuring cup add the saved pineapple juice and add enough cold water for a total of 2 cups of liquid. Add the pineapple juice/water mixture to the hot Jell-O mixture--stir well. Cool mixture to room temperature, then refrigerate until it starts to gel. Remove from refrigerator, add crushed pineapple, grated carrots, grated cabbage and chopped celery--stir to mix. Pour the mixture into a 9 x 13 glass baking dish. Refrigerate overnight.

Tuesday, June 11, 2013

#2795 - Bacon Egg Salad

(by Shirley McNevich)

1 beaten egg
1/3 cup white sugar
2 TBSP cider vinegar
2 TBSP water
salt and pepper to your taste
1/2 cup mayo
1/2 lb. bacon (fried and crumbled)
1 hard boiled egg (peeled and chopped)
torn lettuce pieces

In a saucepan add beaten egg, white sugar, cider vinegar and water--cook/stir over medium low heat until mixture gets thick. Remove from heat--cool to room temperature. Add the mayo, salt, pepper, bacon pieces and chopped egg to the cooked mixture--stir well. Place lettuce pieces in salad bowls--top with the bacon dressing mixture.

Monday, June 10, 2013

#2794 - Orange Jell-O Salad

(by Shirley McNevich)

16oz. small curd cottage cheese
2 - 3oz. boxes orange Jell-O
2 - 15oz. cans mandarin oranges (drained)
12oz. Cool Whip (thawed)

In a bowl add dry Jell-O and the cottage cheese--stir until mixed. Add the Cool Whip--stir until mixed. Add the drained mandarin oranges (save a few to decorate the top if you wish)--stir until mixed. Spread mixture in a glass serving bowl. Place the saved decoration oranges on top. Refrigerate overnight.

Sunday, June 09, 2013

#2793 - Pizza Soup

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's tomato soup
3 - 10.75oz. cans of water (use the empty tomato can to measure)
1 garlic clove (minced)
2 cups elbow macaroni (dry)
1 onion (chopped)
2 tsp. oregano
1/2 cup diced pepperoni (more if you wish)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

In a large pot add soup, water and minced garlic--bring to a boil. Once boiling add macaroni, chopped onions, oregano and pepperoni--cook/stir until macaroni is tender. Pour half of the mixture into each of two casserole dishes. Spread half of the mozzarella cheese and half of the cheddar cheese over the soup in each dish. Bake them at 400 degrees in the oven until the cheese melts.

Saturday, June 08, 2013

#2792 - Peach Salad

(by Shirley McNevich)

1 large can of peaches (drain but save the juice--dice the peaches)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 6oz. box peach Jell-O
1 large Cool Whip (thawed)

In a saucepan add the peach juice--heat until just boiling. Remove from heat--add peach Jell-O and stir until dissolved. Cool it to room temperature. In a mixer add cream cheese--beat. Add peach juice mixture--beat well. Remove bowl from mixer--add diced peaches--stir to mix. Refrigerate mixture for 1 hour, then add Cool Whip to the mixture and stir until mixed. Spread the mixture into an 8 x 8 glass baking dish. Refrigerate overnight.

Friday, June 07, 2013

#2791 - Seafood Chowder

(by Shirley McNevich)

2 - 18oz. cans New England style clam chowder
2 - 8oz. cans whole baby oysters (drained and rinsed)
2 - 10oz. cans whole baby clams (drained and rinsed)
1/2 lb. cooked shrimp (peeled)
1/2 lb. lump crab meat
2 cups milk
1 cup butter
salt and pepper if necessary

In a Dutch oven add clam chowder, oysters, clams, cooked shrimp, crab meat, milk and butter--cook on medium low heat while stirring. Add salt and pepper if necessary. Serve as soon as it's hot.

Thursday, June 06, 2013

#2790 - Zucchini Muffins

(by Shirley McNevich)

1 beaten egg
1/4 cup canola oil
1/4 cup white sugar
1 cup grated zucchini (peel zucchini before grating)
1 tsp. vanilla
1 1/2 cups flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a bowl add beaten egg, canola oil, white sugar, vanilla, cinnamon, baking powder, baking soda and salt--stir until mixed. Add zucchini--stir to mix. Add flour--stir just until moistened. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 400 degrees for 15-20 minutes.

Wednesday, June 05, 2013

#2789 - Apple Butter Muffins

(by Shirley McNevich)

1/2 cup white sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 cup chopped pecans OR chopped walnuts
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1/4 cup canola oil
1 beaten egg
apple butter

In a bowl add white sugar, cinnamon, nutmeg, allspice, baking powder and salt--stir until mixed. Add the flour--stir until mixed. In a separate bowl add milk, canola oil and beaten egg--stir until mixed. Add the flour mixture and the chopped nuts to the milk mixture--stir just until mixed. Place cupcake liners into muffin tins. Spoon 1 TBSP of batter into each muffin cup. Spoon 1 TBSP of apple butter in the middle of the batter in each cup. Fill the rest of the cups 2/3 full with batter on top of the apple butter. Bake at 400 degrees for 20 minutes.

Tuesday, June 04, 2013

#2788 - Cake Mix Tomato Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1 - 10.75 oz. can Campbell's condensed tomato soup
1/2 cup water
2 eggs
Frosting: 1 - 3oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1 tsp. vanilla

In a mixer add spice cake mix, tomato soup, water and eggs--beat until mixed and smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add vanilla--beat until mixed, then beat on high speed for 3 minutes. Frost the cake.

Monday, June 03, 2013

#2787 - Dove Chocolate Frosting

(by Shirley McNevich)

1 stick softened butter
3 cups Domino's powdered sugar
1/4 cup milk
2 tsp. vanilla
1/2 cup Dove chocolate miniatures (more if you wish)

Unwrap some of the Dove chocolate miniatures and break each into 4 pieces. Place them in a measuring cup until you have about 1/2 cup of chocolate pieces. In a mixer add softened butter, milk and vanilla--beat. Slowly add powdered sugar--beat until mixed. In a double boiler melt the chocolate pieces. Cool the mixture slightly, then add to the mixture in the mixer--beat until mixed, then beat on high speed for 3 minutes or until smooth. If mixture is too thick, add a little milk and beat again. If mixture is too thin, add a little more powdered sugar and beat again.

Sunday, June 02, 2013

#2786 - Chocolate Chip Sandwiches

(by Shirley McNevich)

your favorite homemade chocolate chip cookies
1 1/2 cups Fluff marshmallow creme
3/4 cup softened butter
2 1/2 cups Domino's powdered sugar
2 tsp. vanilla

In a mixer add marshmallow creme, softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed until smooth. Spread 1 TBSP of the marshmallow mixture between two chocolate chip cookies and press them together so the marshmallow mixture is between the cookies.

Saturday, June 01, 2013

#2785 - Apple Cider Cookies

(by Shirley McNevich)

Batter: 1 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1/2 cup apple cider; 2 eggs; 2 1/4 cups flour; 1 1/2 tsp. cinnamon; 1 tsp. baking soda; 1/4 tsp. salt; 2 baking apples (washed, peeled, cored and diced); 3/4 cup chopped walnuts

Glaze: 1 cup Domino's powdered sugar; 2 TBSP apple cider

In a mixer add brown sugar and Parkay--beat. Add eggs and 1/2 cup cider--beat. Add cinnamon, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add diced apples and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. Glaze: in a bowl add powdered sugar and 2 TBSP cider--stir until smooth. Glaze the cookies.