#3932 - Soft Ginger Christmas Cookies

(by Shirley McNevich)

2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup softened Parkay margarine
1 egg
1 TBSP water
1/4 cup Brer Rabbit baking molasses (green label)
1 cup white sugar + 2 TBSP white sugar + extra white sugar for sprinkling

Into a bowl sift the flour, ginger, baking soda, cinnamon, ground cloves, and salt--set aside. In a mixer add Parkay and 1 cup white sugar--beat. Add egg--beat. Add the water and baking molasses--beat. Slowly add dry ingredients--beat (if batter gets too stiff for the mixer, remove bowl from mixer and stir with a wooden spoon). Place the 2 TBSP white sugar into a small bowl. Shape the dough into walnut sized balls and roll each of them into the bowl of white sugar, then place them 2" apart on greased cookie sheets. Spray Pam on the bottom of a drinking glass and flatten each dough ball. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees 8-10 minutes. Cool for a few minutes before removing them from the cookie sheet, then transfer them to paper towels to cool.

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#3931 - Fresh Tomato Salad Dressing

(by Shirley McNevich)

1 1/2 medium ripe tomatoes (chopped)
1/4 cup chopped onions
2 TBSP honey
6 TBSP red wine vinegar
3/4 TBSP olive oil
1 TBSP chopped fresh parsley
3 cloves garlic (minced)
3/4 tsp. salt
2 tsp. paprika
1/4 tsp. fresh ground black pepper

In a blender add chopped tomatoes, chopped onions, honey, vinegar, olive oil, chopped parsley, minced garlic, salt, paprika and pepper--put the lid on and blend for 1 minute or until dressing is smooth. Pour mixture into a glass container with a lid. Refrigerate until cold before using.

#3930 - Garlic Steak Marinade

(by Shirley McNevich)

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh sqeezed lemon juice
1/4 cup Worcestershire sauce
1 1/2 TBSP garlic powder
3 TBSP dried basil
1 1/2 TBSP parsley flakes

In a blender add soy sauce, olive oil, lemon juce, Worcestershire sauce, garlic powder, dried basil and parsley flakes--blend for 1 minute. Place steaks in a glass dish, drizzle with the marinade, cover the dish and refrigerate for a few hours before cooking/grilling the steaks. Discard leftover marinade.

#3929 - Ice Cream Bon Bons

(by Shirley McNevich)

good quality ice cream (your choice of flavor)
1/2 cup butter
2 cups Nestle's semi-sweet chocolate chips OR milk chocolate chips
6 TBSP milk
toothpicks
sea salt

Line a cookie sheet with foil and place it in the freezer to get it cold (about an hour). Remove cookie sheet from freezer. Soften ice cream just a bit. Use a cookie dough scoop to scoop an ice cream ball (golf ball sized) from the pint of ice cream, then place it on the cold cookie sheet and stick a toothpick down through the center of the ice cream balls. Repeat with more ice cream. Place the cookie sheet back in the freezer for 5 hours or until ice cream balls are solid. In a saucepan over low heat add the butter and chocolate chips--cook/stir until melted and smooth. Remove from heat--add the milk--stir to mix. Cool the mixture to room temperature, then stir again. Remove cookie sheet from the freezer. Pick up one ice cream ball by the toothpick and coat it in the chocolate mixture, set it back on the cookie sheet and twist the toothpick to remove it. Get a little extra chocolate on the end of the used toothpick and spread it over the hole where the toothpick was removed. Sprinkle a little sea salt over the coated ice cream ball. Repeat with all ice cream balls, then return the cookie sheet to the freezer until ice cream balls are firm. Note: you have to work quickly. If you notice the ice cream balls starting to melt before you have a chance to coat them, put the whole tray back in the freezer for an hour, then try again OR you can just remove one ice cream ball from the freezer at a time, coat it, and immediately place it back on the tray in the freezer.

#3928 - Strawberry Kiwi Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup softened butter
1 cup Domino's powdered sugar
1 tsp. vanilla
2 diced strawberries
1/2 of a kiwi (peeled and diced)

After dicing strawberries and kiwi, place the pieces on paper towels to soak up some of the moisture. In a mixer add cream cheese--beat. Add butter and vanilla--beat. Slowly add powdered sugar--beat until creamy. Add diced strawberries and diced kiwi--beat. If frosting is too thin, add more powdered sugar and beat again. If frosting is too thick, add a little milk and beat again. Note: this is enough for one 9 x 13 cake. If making cupakes, you'll need to double the recipe. Keep cake/cupcakes refrigerated after frosting.

#3927 - Rhubarb Meringue Pie

(by Shirley McNevich)

3 egg yolks
3 egg whites
1 - 9" unbaked pie crust dough
3 cups chopped rhubarb
1 cup white sugar
1 cup Half 'n Half
2 TBSP flour
a pinch of salt
1/4 cup white sugar
1/4 tsp. cream of tartar

Spray a 9" pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Spread the rhubarb pieces evenly in the pie dough. In a bowl add 1 cup white sugar, the Half 'n Half, flour, salt and egg yolks--beat with a whisk until smooth. Pour the egg yolk mixture evenly over the rhubarb. Cover the edges of the pie dough with foil. Bake at 350 degrees 30 minutes, remove the foil and bake 20-30 minutes longer or until pie crust is browned and filling is set. Remove from oven but DO NOT turn the oven off. In a mixer add the egg whites--beat until stiff. Slowly add the 1/4 cup white sugar and cream of tartar while beating until you have a fluffy meringue. Spread the meringue over the top of the pie, use your wet finger to make any designs in the meringue that you wish and return the pie to the oven for 8-10 minutes or until meringue is lightly browned. Cool completely.

#3926 - Brown Sugar Mustard Glaze

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
3 TBSP honey
1 TBSP Dijon mustard
1 TBSP pineapple juice

In a bowl add brown sugar, honey, Dijon mustard and pineapple juice--stir well. Taste--if too sweet add more mustard and stir again. If too sour, add a little more pineapple juice and stir again. Use glaze on ham, chicken or pork chops.

#3925 - Cherry Lemon Sweet Bread

(by Shirley McNevich)

2 cups flour
1 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
1 cup milk
1/3 cup canola or OR melted butter
2 tsp. vanilla
1/2 cup chopped dried cherries
1/2 cup golden raisins
2 tsp. lemon zest
Glaze: 1/2 cup Domino's powdered sugar; 1 tsp. lemon zest; 1 tsp. lemon juice (more if needed)
turbinado sugar

Place the golden raisins in a saucepan and cover them with water--bring to a boil over medium heat. Once boiling, cook them for 5 minutes, then drain them well. Grease the whole inside of a bread loaf pan. In a bowl add flour, white sugar, baking powder, salt and baking soda--stir. In a separate bowl add the egg, milk, oil/melted butter and vanilla--stir well. Add the cherry pieces, drained raisins and 1 tsp. lemon zest--stir. Add the wet mixture to the dry mixture--stir just until moistened. Pour the batter into the greased bread loaf pan. Sprinkle turbinado sugar over the top (optional). Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 10 minutes, then remove the bread and place it on a wire rack to cool completely. Once cooled, wrap the bread loaf in foil and leave it on the counter overnight. The next day, in a bowl add the powdered sugar, 1 tsp. lemon zest and 1 tsp. lemon juice--stir well. If glaze is too thick add a little more lemon juice the stir again. Unwrap the loaf, place it on a plate and drizzle the loaf with the lemon glaze before cutting and serving.

#3924 - Crescent Cubans

(by Shirley McNevich)

French's yellow mustard OR spicy mustard
2 - 8 roll cans Pillsbury crescent rolls
3/4lb. ground pork
1 large onion (sliced and rings separated)
8 slices deli ham
8 slices Swiss OR provolone cheese

Place 1/4 of the sliced onions into a microwave safe bowl--spray them with Pam. Repeat until all onions are in the bowl, finishing by spray the top of the onions with Pam. Microwave on high for 2 minutes, then stir and return to microwave. Continue microwaving the onions in 30 second increments until they are soft, then set aside. Grease a cookie sheet with Pam. Open one can of crescent roll dough, separate the dough and place the dough triangles on the cookie sheet (not touching each other). Spread mustard over the top of each dough. Spread the ground pork over the mustard. Place the ham and cheese over the pork (folding as necessary). Spread the softened onions over the cheese. Open the second can of crescent dough and top each sandwich with a second dough (make sure the doughs are orientated the same direction). Use the tines of a fork to press the two doughs together on each sandwich so you end up with a sealed sandwich. Bake at 400 degrees 15-20 minutes or until golden brown and pork is done. Optional: brush a little butter over the top dough on each sandwich before baking.

#3923 - Spanish Salsa Rice

(by Shirley McNevich)

2 TBSP canola oil
1/2 of a small onion (chopped; more or less as you wish)
1 1/2 cups uncooked white rice (NOT Minute Rice)
2 cups chicken broth
1 cup chunky salsa (the higher the spice/heat level of the salsa, the more tasty the rice will be)
other spices (to your taste)

In a skillet over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add the uncooked rice--cook/stir constantly until rice starts to brown. Add the chicken broth and salsa--stir well. Turn heat back to low, cover the skillet and simmer 20-30 minutes or until rice is done and mixture has thickened (and liquid has been absorbed). Before removing from heat, taste--add other spices to your taste, stir well, and taste again.

#3922 - Skillet Polish Pigeons

(by Shirley McNevich)

2/3 cup water + extra for the cabbage
1/3 cup uncooked white rice (prepared according to package directions)
1 head of cabbage
1lb. ground chuck
1/4 cup chopped onions (more if you wish)
1 beaten egg
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 - 10.75oz. can Campbell's tomato soup (undiluted)
1 small can Italian diced tomatoes

Fill a Dutch oven 3/4 full with water--add 1 tsp. salt and bring to a boil. Remove the core from the cabbage (discard it) and place remaining cabbage head into the boiling water--cook it for 6 minutes, turning frequently, until cabbage leaves loosen. Remove from heat, drain, and wait until cooled enough so you can handle the cabbage. Remove the leaves one at a time until you have 8 large cabbage leaves. In a bowl add ground chuck, the cooked rice, the onions, beaten egg, salt, pepper and 2 TBSP of the tomato soup--mix well. Divide the ground chuck mixture evenly between the 8 cabbage leaves. Tuck in the end of the cabbage leaves and roll them (like an egg roll) and secure them with toothpicks. In a skillet over medium heat add the rest of the tomato soup and the chopped tomatoes. Place the cabbage rolls into the tomato mixture. Bring to a boil, then turn heat back to low, cover with a lid and simmer for 40 minutes (stirring the tomato mixture and basting the cabbage rolls with the tomato mixture every 5 minutes).

#3921 - Skillet Zucchini and Corn

(by Shirley McNevich)

1/4 cup butter
1/2 of an onion (diced)
3 small zucchinis (diced)
3 ears sweet corn
salt
fresh ground black pepper

Husk the corn. Cut the corn kernels off of the cob into a bowl. Dice the zucchini and onions. In a skillet over medium heat add the butter and onions--cook/stir until onions are tender. Add the diced zucchini and sweet corn kernels--cook/stir 8-10 minutes or until zucchini is tender. Remove from heat--add salt and pepper--stir well.

#3920 - German Red Cabbage

(by Shirley McNevich)

2 TBSP butter
5 cups shredded red cabbage
1 cup thinly sliced green apples
1/3 cup apple cider vinegar
3 TBSP water
1/4 cup white sugar
2 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cloves
1 onion (sliced; rings separated)

In a Dutch oven add butter, shredded cabbage, sliced onions, sliced apples, white sugar, water, vinegar, salt, pepper and ground cloves--cook/stir over medium heat until boiling. Once boiling, turn heat back to low and simmer (with tilted lid) for 2 hours (stirring mixture every 15-20 minutes).

#3919 - Chicken Wing Sauce

(by Shirley McNevich)

1/2 cup Frank's Red Hot Sauce
1/4 cup butter
1/8 tsp. garlic powder
1/8 tsp. celery seed
fresh ground black pepper (if you wish, to your taste)

In a saucepan over medium low heat add hot sauce, butter, garlic powder, celery seed and pepper--cook/stir until butter is melted and mixture is hot and smooth. In a large metal bowl add cooked chicken wings and the sauce--toss to coat.

#3918 - Spicy Chicken Bites

(by Shirley McNevich)

2 tsp. canola oil + 1 cup canola oil
3-4 garlic cloves (chopped)
3 TBSP chopped green onions
1 cup pineapple juice
2 TBSP chili sauce
2 TBSP white vinegar
4 TBSP white sugar
1 tsp. soy sauce
2 TBSP water
1/2 tsp. cornstarch + 1/3 cup cornstarch
2 boneless/skinless chicken breasts (cut into bite sized pieces)

Cover two dinner plates with paper towels--set aside. Salt/pepper both chicken breasts, then cut them into bite sized pieces. In a bowl add the chicken pieces and the 1/3 cup cornstarch--toss to coat. In a saucepan over medium heat add 2 tsp. canola oil. When the oil is hot add the chopped garlic and the chopped green onions--cook/stir for 30 seconds. Add the pineapple juice, chili sauce, white vinegar, white sugar and soy sauce--cook/stir for 1 minute. Dissolve the 1/2 tsp. cornstarch in the 2 TBSP water, then add it to the saucepan--stir. Keep stirring and bring mixture to a boil. Once boiling, turn heat back to simmer and simmer until mixture is thickened (like syrup). While the sauce is thickening in a skillet over medium heat add the 1 cup canola oil. When the oil is hot add the dusted chicken pieces--cook/stir on all sides until chicken is browned on the outside and no longer pink inside. Drain the chicken on the paper towel covered plates. In a bowl add the drained chicken pieces, and drizzle the sauce over the chicken--toss to coat. Serve the chicken with cooked rice.

#3917 - Cracker Beans

(by Shirley McNevich)

1 1/4lbs. fresh yellow string beans
2 TBSP butter (sliced into smaller pieces)
1/4 cup crushed Ritz crackers
salt (to your taste) + 1 tsp. salt
fresh ground black pepper (to your taste)

Trim the beans and cut them into whatever size pieces you wish. Place the cut beans into a pot with 1 tsp. salt, then cover them with water. Bring to a boil over medium heat--cook/stir until beans are soft. Remove from heat--drain but DO NOT RINSE. Place the hot beans into a glass bowl--add the butter pieces, salt/pepper and the cracker crumbs--stir just until combined.

#3916 - Quick Beets

(by Shirley McNevich)

1 - 16oz. can beets
1/2 cup white vinegar
3/4 cup white sugar
1 TBSP cornstarch (more if you want a thicker sauce)
salt (to your taste)

Open the can of beets and drain the liquid into a saucepan--add the white vinegar, sugar, cornstarch and salt to the beet liquid. Bring liquid to a boil over medium heat. Once boiling, turn heat back a bit and add the beets--cook/stir until beats are hot. You can serve them hot, or cool them to room temperature and put them in a covered glass bowl before refrigerating.

#3915 - Hard Fudge Glaze

(by Shirley McNevich)

2 cups white sugar
3 heaping TBSP Hershey's cocoa
2/3 cup whole milk
1 stick butter (cut into small pieces)
1 1/2 tsp. vanilla

In a saucepan add white sugar, cocoa, and milk--cook/stir over medium heat until boiling (hard boil). Once boiling, cook/stir for 1 minute. Remove from heat--add butter pieces and vanilla--stir vigorously until thickened and smooth. Pour the mixture over a cooled pound cake, bundt cake, etc.--the glaze will harden as it cools.

#3914 - Vinegar Tuna Salad

(by Shirley McNevich)

1 - 6oz. pouch/can albacore tuna (drained and flaked)
1 - 7oz. can light tuna in water (well drained, then flaked)
1 TBSP olive oil
4 TBSP balsamic vinegar (or apple cider vinegar if you wish)
a dash of salt (if needed)
fresh ground black pepper (optional; your choice of amount)
1 celery rib (chopped)
1 hard boiled egg (chopped)

Refrigerate both types of tuna in their original packaging overnight. The next day, into a bowl flake the albacore tuna and light tuna. Add the olive oil, vinegar, salt, pepper, chopped celery and chopped eggs--stir to mix. Note: if you're not a vinegar fan, you won't like this recipe at all.