#3600 - Apple Cider Syrup

(by Shirley McNevich)

1/4 cup white sugar
2 tsp. cornstarch
2/3 cup apple cider
1 cinnamon stick
a dash of nutmeg (more if you wish)

In a saucepan add white sugar, cornstarch and apple cider--stir until smooth. Add the cinnamon stick. Place saucepan on the stove burner--cook/stir over medium heat until mixture thickens to a syrup consistency. Remove from heat. Remove and discard the cinnamon stick. Add the nutmeg--stir well. Serve over waffles or pancakes.

#3599 - Parmesan Brussels Sprouts

(by Shirley McNevich)

1 1/2 lbs. fresh Brussels sprouts
1 tsp. salt
4 TBSP butter (melted)
4 TBSP fresh grated Parmesan cheese
4 TBSP 4C Italian breadcrumbs
1/8 to 1/4 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1/4 tsp. Lawry's seasoning salt

In a pot add Brussels sprouts and salt--cover them with water and bring to a boil over medium heat. Once boiling cook 6-8 minutes or until tender. Drain the Brussels sprouts and place them in a casserole dish. Drizzle the melted butter over the sprouts and toss to coat. In a bowl add Parmesan cheese, breadcrumbs, garlic powder, black pepper and seasoning salt--stir to mix. Sprinkle the dry mixture over the sprouts. Place the casserole dish under your oven broiler 4-6 minutes or until lightly browned.

#3598 - Pineapple Strawberry Cloud Pie

(by Shirley McNevich)

1 - 3.5oz. box Jell-O vanilla pudding mix (NOT instant)
1 1/2 cups milk
3/4 cup well drained Dole crushed pineapple
1 tsp. vanilla
1/2 cup heavy whipping cream
1 - 9 inch pie crust dough
3 cups fresh strawberries
1/4 cup white sugar (as necessary)

Place the pie crust dough into a greased 9" pie plate, flute the edges and spray the inside of the pie dough with Pam. Bake at 400 degrees 6-9 minutes or until crust is done. Cool completely. In a saucepan add the milk and vanilla pudding mix--cook/stir according to box directions until thickened. Remove from heat and cool to room temperature, then stir well. Add the drained crushed pineapple and vanilla to the cooled pudding--stir well. In a mixer add heavy whipping cream--beat until stiff. Add the whipped cream to the pudding mixture--stir to mix. Pour the whole mixture into the cooled pie crust, then refrigerate until set. In a bowl add 1/2 cup of the strawberries--mash them with a potato masher. Use a spoon to remove and discard some of the liquid from the strawberries so mixture thickens a bit. Add a little white sugar to the mashed strawberries at a time and stir well. Taste--continue adding white sugar and stirring until strawberries are sweetened to your taste. Slice the remaining strawberries in half. Arrange the strawberry halves (cut side down) any way you wish on top of the cold pie. Spoon the mashed strawberry mixture over the strawberry halves. Refrigerate until cold.

#3597 - Appleberry Pie

(by Shirley McNevich)

2 - 9" unbaked pie crust doughs
1 cup white sugar + extra for sprinkling
1 egg white
4 tsp. raw tapioca
1/2 tsp. cinnamon
2 cups fresh blackberries
2 cups sliced baking apples (washed, peeled and cored before slicing)
2 TBSP cold butter (cut into small pieces)

Insert one pie dough into a greased 9" pie plate and spray the inside of the dough with Pam. In a bowl add the sliced apples--microwave on high for 2-3 minutes or until softened, then cool slightly. In a separate bowl add white sugar, tapioca and cinnamon--stir. Add blackberries and softened apple slices--toss carefully so you don't mash the berries. Once mixed, let the mixture sit for 20 minutes. Pour the berry mixture into the prepared pie dough. Dot the cold butter evenly over the top. Wet the edges of the pie dough using your finger, place the other pie dough over the top and seal the edges of the two pie doughs. Use a sharp knife to cut air slits in the top dough. In a cup lightly beat the egg white, then use a pastry brush to brush the whole top dough. Sprinkle extra white sugar over the top of the pie (if you wish). Cover the edges of the pie with foil and bake at 375 degrees for 25 minutes, remove the foil and continue baking another 20-25 minutes or until pie crust is golden brown. Cool completely.

#3596 - Cooked Mixed Berry Frosting

(by Shirley McNevich)

1 cup any combination of berries (for example, you could use 1/2 cup red raspberries and 1/2 cup blackberries)
1 TBSP white sugar
1 cup softened butter
2 1/2 cups Domino's powdered sugar
1 tsp. vanilla

In a bowl add your choice of berries--mash them with a potato masher or with the back of a large spoon. Add the white sugar--stir well. In a saucepan add the berry mixture--cook/stir over medium heat. Once mixture is hot (not quite boiling), turn heat back to simmer. Continue stirring/simmering until mixture reduces and you end up with 1/3 cup of berry mixture. Cool completely. In a mixer add cooled berry mixture and softened butter--beat. Add vanilla and 1 cup powdered sugar--beat. Continue adding remaining powdered sugar and beating until mixture is spreading consistency.

#3595 - Quick and Easy Chicken

(by Shirley McNevich)

1 bottle of your favorite Italian salad dressing
4 boneless/skinless chicken breasts
1-2 cups 4C Italian breadcrumbs
grated Parmesan cheese
garlic salt
salt
pepper
cheese slices (optional)

Poke the chicken breasts a few times with a fork (both sides). Salt and pepper each side of each chicken breast. Place chicken breasts in a Ziploc bag. Pour enough Italian dressing into the bag to cover the chicken breasts, then squeeze out any air and zip the bag closed. Place the bag in the refrigerator for 3 or more hours. In a bowl add the breadcrumbs. Add some Parmesan cheese and garlic salt (your choice of amount) to the breadcrumbs--stir to mix. Grease a glass baking dish. Remove one chicken breast from the bag at a time and generously dip it into the breadcrumb mixture (both sides) until well coated. Place the coated chicken breast in the greased baking dish. Repeat with all chicken breasts. Bake uncovered at 350 degrees 35-45 minutes or until fully cooked. Optional--when chicken is done add a slice of cheese to the top of each chicken piece, return to oven and bake just until cheese is melted.

#3594 - Easy Blackberry Cobbler

(by Shirley McNevich)

4 cups fresh blackberries (washed and drained)
1 TBSP lemon juice
1 egg
1 cup white sugar
1 cup flour
6 TBSP butter (melted)

Grease an 8" square cake pan with Pam. Spread the drained blackberries over the bottom of the pan. Drizzle the lemon juice over the blackberries. In a bowl add egg, white sugar and flour--stir until crumbs form. Spread the crumb mixture evenly over the blackberries. Drizzle the melted butter evenly over the top. Bake at 375 degrees for 30-40 minutes or until lightly browned and bubbling. Cool 10 minutes before serving (if serving warm), or cool completely.

#3593 - Sweet and Sour Poppy Dressing

(by Shirley McNevich)

1 1/3 cups apple cider vinegar
1/2 cup honey
1 1/3 TBSP poppy seeds
2 tsp. salt
1 tsp. fresh ground black pepper
2 2/3 cups canola oil

In a bowl add vinegar, honey, poppy seeds, salt and pepper--stir with a whisk until well mixed. While still whisking add the canola oil a little at a time. Continue whisking until well mixed. Pour the mixture into a glass jar and screw the lid on. Keep refrigerated. Shake well before using on salad.

#3592 - Baked Balsamic Asparagus

(by Shirley McNevich)

1 bunch fresh asparagus (washed and trimmed)
salt
pepper
2 TBSP butter (melted)
1 tsp. soy sauce
1 TBSP balsamic vinegar

Spray Pam on a jelly roll pan. Spread trimmed asparagus in a single layer, then spray the asparagus with Pam. Bake at 400 degrees for 12-15 minutes or until tender. In a bowl add melted butter, soy sauce and balsamic vinegar--stir to mix. Drizzle the butter mixture over the hot asparagus. Salt and pepper to your taste. Serve immediately.

#3591 - Chocolate Pecan Coconut Pies

(by Shirley McNevich)

2 1/2 cups white sugar
7 TBSP Hershey's cocoa
4 beaten eggs
1 tsp. vanilla
1 cup chopped pecans
1 stick butter (melted)
1 - 12oz. can Carnation evaporated milk
a pinch of salt
2 cups Baker's angelflake coconut
3 unbaked pie crust doughs

Grease three 9" pie plates, insert the doughs, flute the edges and spray the insides of the pie doughs with Pam. In a bowl add white sugar and cocoa--stir to mix. Add beaten eggs and vanilla--stir with a whisk. Add melted butter, chopped pecans, Carnation milk, salt and coconut--stir with a whisk to mix. Pour 1/3 of the batter into each pie dough. Bake at 350 degrees for 40-45 minutes--test with a knife for doneness. Cool completely.

#3590 - Cannoli Muffins

(by Shirley McNevich)

1 box refrigerated pie crusts (softened according to directions)
turbinado sugar
cinnamon
1 bag Nestle's mini chocolate chips
1 - 15oz. container whole milk ricotta cheese
1/2 cup Domino's powdered sugar + extra for sprinkling
2 TBSP white sugar
1 tsp. vanilla

Use a cheesecloth to drain the ricotta cheese. In a mixer add drained ricotta cheese, 1/2 cup powdered sugar, white sugar and vanilla--beat until nice and creamy. Place all of the filling mixture into a Ziploc bag and place it in the refrigerator. Lightly flour your counter. Unroll one pie crust at a time and sprinkle cinnamon and turbinado sugar evenly over the whole pie crust. Use a rolling pin to LIGHTLY press the turbinado sugar and cinnamon into the dough. Use a 3" round cookie cutter to cut out circles of dough. Place the dough circles into greased muffin tins, pressing lightly so they take the shape of the tins. Repeat with all pie crusts. Bake at 425 degrees 8-10 minutes or until golden brown. Cool for 20 minutes, then remove them from the tins and place them on paper towels until cooled to room temperature. Just before serving, cut off the corner of the filling bag. Squeeze the bag carefully to fill each cooled cup with filling. Sprinkle a few mini chocolate chips over the filling in each cup. Dust the top of all cups with powdered sugar. Optional: if you wish, you can melt the chocolate chips according to bag directions and drizzle the melted chocolate over the ricotta filling instead of just sprinkling the whole chocolate chips over the filling.

#3589 - Fresh Blueberry Frosting

(by Shirley McNevich)

1 1/4 cups fresh blueberries
1/2 cup Philadelphia cream cheese (softened)
1/2 cup softened butter
1 1/2 cups Domino's powdered sugar

Wash the blueberries, remove any stems/leaves and place them in a blender. Blend for a few seconds until mashed (if you don't want to see many big blueberry skin pieces in the frosting, blender longer with blender set on puree). In a mixer add cream cheese and softened butter--beat. Slowly add powdered sugar--beat. Add the blended blueberries--beat well. If frosting is too thin, add a little more cream cheese OR powdered sugar and beat again. If frosting is too thick add a little milk and beat again.

#3588 - Dr. Pepper BBQ Sauce

(by Shirley McNevich)

2 1/2 cups Dr. Pepper soda
1 cup Heinz ketchup
1/2 cup canola oil
1/2 cup lemon juice
1/4 cup dried minced onions
2 tsp. salt
1 tsp. garlic powder
1 tsp. fresh ground black pepper
1 tsp. basil
1/4 tsp. Tabasco sauce

In a blender add Dr. Pepper, ketchup, canola oil, lemon juice, dried minced onions, salt, garlic powder, black pepper, basil and Tabasco sauce--blend for 2 minutes. You can store leftover sauce in a glass jar with a lid but keep it refrigerated and shake it well before using.

#3587 - Neighbor Cake

(by Shirley McNevich)

1 1/2 cups white sugar
2 cups flour
2 eggs
2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1/2 cup chopped nuts
1 - 20oz. can Dole crushed pineapple (do NOT drain)
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 3/4 cups Domino's powdered sugar; 1/4 cup softened butter; 1/2 cup chopped nuts; 2 tsp. vanilla

In a bowl add white sugar, flour, baking soda and salt--stir to mix. Add eggs, 2 tsp. vanilla, 1/2 cup chopped nuts and the crushed pineapple/juice--stir with a whisk. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese and softened butter--beat. Add 1/2 cup chopped nuts and 2 tsp. vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cooled cake.

#3586 - Easy Orange Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
12oz. orange soda

In a bowl add the cake mix powder and the soda--stir with a whisk until mixed (it's ok if there are some lumps). DO NOT ADD ANYTHING ELSE. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3585 - Black Walnut Zucchini Cake

(by Shirley McNevich)

2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 eggs
2 cups white sugar
1 cup canola oil
1-2 tsp. vanilla
2 cups grated zucchini (your choice if you want to peel the zucchini before grating)
1 cup chopped black walnuts + extra for sprinkling
Optional: 1/2 cup golden raisins
Frosting: 3oz. Philadelphia cream cheese (softened); 1/4 cup softened butter; 1 1/2 cups Domino's powdered sugar (a little more if necessary)

If using raisins, place them in a saucepan and cover them with water. Bring them to a boil over medium heat. Once boiling, cook for 5 minutes then drain the raisins. After grating the zucchini, place it in a strainer and press out as much moisture as you can. In a bowl add flour, cinnamon, baking soda, salt and baking powder--mix with a whisk. In a mixer add eggs--beat. Add white sugar, canola oil and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins, chopped black walnuts and grated zucchini--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add softened cream cheese--beat. Add softened butter--beat. Slowly add powdered sugar--beat until smooth. If frosting is too thin, add a little more powdered sugar and beat again. Frost the cooled cake. Sprinkle more chopped walnuts evenly over the frosting.

#3584 - Homemade Caramel Sauce

(by Shirley McNevich)

1/2 cup butter
1/4 tsp. salt
1 cup Domino's brown sugar (packed; do NOT use dark brown sugar)
2/3 cup heavy whipping cream
4 tsp. vanilla

In a saucepan over medium heat add the butter and salt--cook/stir until melted. Add the brown sugar--cook/whisk until mixture gets thick. Slowly add heavy whipping cream while whisking. Cook/whisk for 2 minutes. Remove from heat--add vanilla--whisk until mixed and smooth. Cool to room temperature, then transfer mixture to a glass jar. Place the lid on the jar and refrigerate until cold. Note: caramel sauce may be thinner than you expect until it has been refrigerated.

#3583 - Easy Cinnamon Twists

(by Shirley McNevich)

2 TBSP white sugar
1 tsp. cinnamon
1 - 8oz. can Pillsbury refrigerated crescent dinner rolls
2 TBSP butter (melted)

In a bowl add white sugar and cinnamon--stir to mix. Open the roll package. Separate the dough into 4 rectangles. Use your fingers to press down on each rectangle (one at a time) until it's about 4" x 6" in size. Once all four rectangles are that size, brush the whole top of TWO of the rectangles with the melted butter. Sprinkle HALF of the cinnamon mixture over the two buttered rectangles. Carefully place the plain rectangles on top of the cinnamon rectangles. Lightly press the edges all the way around the doughs, then brush the plain tops with more melted butter. Use a sharp knife to cut each rectangle lengthwise into 6 long strips. Hold both ends of one strip at a time, twist the strip 3 times and place the twisted strip on a greased cookie sheet. Repeat with all strips. Bake at 375 degrees 9-12 minutes or until nice and brown. After removing them from the oven, brush all of the twists with more melted butter and sprinkle the remaining cinnamon mixture all over the tops.

#3582 - Musketeer Cake

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
3 eggs
1/3 cup canola oil
1 cup water
3 - 3oz. boxes Jell-O INSTANT chocolate pudding mix
2 - 8oz. Cool Whip (thawed)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups milk
1 tsp. vanilla

In a mixer add cake mix powder, eggs, water and canola oil--beat. Add 1 box chocolate pudding mix--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add cream cheese and 1/2 cup of the milk--beat. Add vanilla, another 1/2 cup milk and 1 more box chocolate pudding mix--beat well. Add 1 whole tub of Cool Whip--beat well. Loosen the cooled cake and cut it horizontally into two large sheets. Place the bottom half of the cake back into the cake pan. Spread all of the frosting over the bottom cake (it will be very thick), then carefully place the top half of the cake on to the frosting. In a mixer add the last box of chocolate pudding and 1/2 cup milk--beat well. Add the second tub of Cool Whip--beat well. Frost the top of the cake with the second batch of frosting. Note: if you don't like so much frosting, only make the first batch of frosting and use half of it on the first layer and the second half on the top layer.

#3581 - Scratch Dark Chocolate Cake

(by Shirley McNevich)

1 cup dark chocolate chips
1/4 cup softened butter
1 1/3 cups boiling water
2 1/3 cups flour
1 1/2 cups white sugar
1/2 cup Breakstone's sour cream
2 eggs
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla

In a bowl add dark chocolate chips, butter and boiling water--stir until butter and dark chocolate chips are melted and smooth. In a mixer add white sugar and eggs--beat. Add sour cream, baking soda, salt and vanilla--beat. Slowly add melted chocolate mixture--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 35-38 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3580 - Chocolate Crust Cheesecake

(by Shirley McNevich)

1/2 cup softened butter
1 1/4 cups white sugar
1/4 tsp. salt
1 cup flour
1/4 cup Hershey's cocoa
2 - 8oz. Philadelphia cream cheese (softened)
2 eggs
2 tsp. vanilla
1 cup Nestle's mini semi-sweet chocolate chips

In a mixer add softened butter, 1/2 cup white sugar and salt--beat. In a bowl add flour and cocoa--stir with a whisk. Slowly add cocoa mixture to butter mixture--beat. Press the mixture into the bottom of a greased 9" springforms cheesecake pan. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add eggs and vanilla--beat. Reserve 1 cup of the cheesecake batter--set aside. Add 1/2 cup mini chocolate chips to the cheesecake batter (NOT the reserved batter)--stir to mix. Pour the batter over the chocolate crust. Melt the other 1/2 cup of mini chocolate chips according to bag directions. Add the melted chocolate to the reserved cheesecake batter--stir well. Drop spoonfuls of the reserved batter on to the top of the cheesecake batter. Wet a butter knife and carefully swirl the two batters (just like making a marble cake). Bake at 350 degrees for 35-45 minutes or until firm. Cool completely. Refrigerate until cold before removing the springform sides from the cheesecake and cutting.

#3579 - Mini Peanut Butter Cup Frosting

(by Shirley McNevich)

3/4 cup softened butter
1/4 cup Hershey's cocoa
2 tsp. vanilla
2 1/2 cups Domino's powdered sugar
1 TBSP heavy whipping cream
3/4 cup mini Reese's peanut butter cups (crushed; more if you wish)

In a mixer add butter and cocoa--beat. Add vanilla--beat. Slowly add powdered sugar--beat well. Add heavy whipping cream--beat until creamy. Add crushed peanut butter cups--beat. Recipe will make enough to frost one 9 x 13 cake. Note: if making cupcakes, you can double the recipe.

#3578 - Mini Peanut Butter Cup Cookies

(by Shirley McNevich)

1 1/2 cups flour
1/2 cup Hershey's cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/4 cup butter (melted)
1/4 cup Jif smooth peanut butter
2 tsp. vanilla
1 egg
2 TBSP water
2 cups Reese's minis peanut butter cups (1 1/2 cups for the batter; 1/2 cup for topping)

In a bowl add flour, cocoa, baking soda and salt--stir with a whisk to mix. In a mixer add brown sugar, white sugar and melted butter--beat. Add peanut butter--beat. Add egg, vanilla and water--beat. Slowly add flour mixture--beat (batter will be thick). Remove bowl from mixer--add 1 1/2 cups of the mini peanut butter cups--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Press two mini peanut butter cups into each dough ball (in case some of the batter doesn't have enough mini peanut butter cups). Use a spoon to slightly flatten each dough ball. Bake at 375 degrees for 7-8 minutes.

#3577 - Dove Snickers Cookies

(by Shirley McNevich)

1 bag Dove Promises milk chocolate candies
1 bag mini Snickers candy bars
1/4 cup butter
1/4 cup Domino's dark brown sugar (packed)
2 eggs
1 cup flour
1 tsp. vanilla
1/4 tsp. baking powder

Unwrap and coarsely chop all of the chocolates and place them in a double boiler over low heat--cook/stir until chocolate is melted and smooth. Remove from heat and cool slightly. In a mixer add butter and brown sugar--beat. Add eggs, vanilla and baking powder--beat. Slowly add melted chocolate--beat. Slowly add flour--beat. Remove bowl from mixer. Unwrap a few of the mini Snickers at a time and coarsely chop them until you have 1 cup of chopped Snickers. Add chopped Snickers to the batter--stir well. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-12 minutes.

#3576 - Dove Chocolate Caramels

(by Shirley McNevich)

1 - 11oz. bag Kraft caramels (unwrapped)
1 - 9.5oz. bag Dove Promises (milk chocolate OR dark chocolate)
sea salt
Crisco shortening

Cover a cookie sheet with wax paper. Unwrap HALF of the dove chocolates. In a double boiler over low heat add the unwrapped chocolate and 1 TBSP Crisco shortening--cook/stir until melted and smooth. Stab one unwrapped caramel with a toothpick, dip it in the chocolate to coat, letting any extra chocolate drip back into the pot. Place the chocolate covered caramel on the wax paper and lightly twist the toothpick to remove it. Use the toothpick to get a little chocolate on the end, then spread it over the hole in the chocolate covered caramel to cover up the hole. Use your fingers to sprinkle just a bit of sea salt on the top of the chocolate covered caramel. Repeat with all caramels. If you run out of chocolate, unwrap the remaining chocolates and add them to the pot with another 1 TBSP Crisco shortening, then cook/stir over low heat until melted and smooth. Let the chocolate covered caramels sit until the chocolate has firmed up.

#3575 - Peanut Butter Pretzels

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 TBSP Crisco shortening
1 bag salted pretzels (regular shape)

In a microwave safe bowl add the peanut butter chips and Crisco--microwave on half power for 90 seconds. Stir well. If not completely melted return to microwave in 10 second increments, stirring in between, until melted and smooth. Use a toothpick to dip each pretzel into the melted mixture until coated, then place coated pretzel on wax paper. Repeat until all melted mixture is used up. Let pretzels set and harden.

#3574 - Peanut Butter Clusters

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 TBSP Crisco shortening
2 cups Planter's salted peanuts

In a microwave safe bowl add the peanut butter chips and the Crisco--microwave on half power for 90 seconds. Stir well. If not completely melted, return to microwave in 10 second increments, stirring in between, until mixture is melted and smooth. Add the peanuts to the melted mixture--stir to mix. Drop spoonfuls of the mixture on to wax paper. Cool completely.

#3573 - Tailgate Chocolate Cake

(by Shirley McNevich)

1 cup water
2 sticks softened butter
1/2 cup Hershey's cocoa
2 cups white sugar
1 3/4 cups four
1 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 cup Breakstone's sour cream

Frosting: 1/3 cup butter; 1/3 cup milk; 1 - 10oz. bag Reese's peanut butter chips; 1 tsp. vanilla; 1 cup Domino's powdered sugar

Drizzle: 1/2 cup Nestle's semi-sweet chocolate bits; 1 tsp. Crisco shortening

In a saucepan add water, 2 sticks softened butter and cocoa--cook/stir over medium heat until boiling. Once boiling, cook/stir for 1 more minute, then remove from heat and set aside. In a bowl add white sugar, flour baking soda and salt--stir to mix. In a mixer add eggs and sour cream--beat. Slowly add cocoa mixture--beat. Slowly add flour mixture--beat. Pour batter evenly into a greased and floured 11 x 15 jelly roll pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1/3 cup butter, milk and all of the peanut butter chips--cook/stir over low heat until melted and smooth. Remove from heat and add vanilla--stir well. Place powdered sugar in a bowl--slowly pour melted peanut butter chip mixture into the powdered sugar while stirring, then beat with a whisk. Let the mixture cool for 1 hour, stirring vigorously with a whisk every 15 minutes. Frost the cooled cake. Drizzle: in a microwave safe bowl add semi-sweet chocolate bits and Crisco--microwave on half power for 35 seconds. Stir well. Return to microwave and microwave on half power in 10 second increments until mixture is melted and smooth. Let the melted chocolate mixture cool slightly, then stir well and drizzle all over the peanut butter frosting.

#3572 - Zucchini Dill Salad

(by Shirley McNevich)

1 large zucchini (peeled and thinly sliced)
2 garlic cloves (chopped)
1/4 cup fresh dill (chopped)
1/2 of one lemon
1/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil

Squeeze the juice from 1/2 of a lemon. In a bowl add chopped garlic, chopped dill, lemon juice, cider vinegar, olive oil, salt and pepper--stir well to mix. In a glass bowl add zucchini slices and the vinegar mixture--mix well. Cover and refrigerate overnight (it will take all night for the zucchini to soften). Optional: you can add some sliced onions to the dill mixture.

#3571 - Beefy Baked Beans

(by Shirley McNevich)

1/2 lb. bacon (fried, drained on paper towels, and crumbled; more than 1/2lb. if you wish)
1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
24oz. pinto beans (drained and rinsed)
30oz. butter beans (drained and rinsed)
30oz. baked beans 'n pork
1 cup Kraft BBQ sauce
1 cup Heinz ketchup
1 cup Domino's dark brown sugar (packed)

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any grease. In a crockpot add the drained beef mixture, drained/rinsed pinto beans, drained/rinsed butter beans, baked beans 'n pork, BBQ sauce, ketchup and brown sugar--stir everything until well mixed. Place the lid on the crockpot and cook on high for 4-5 hours (stirring hourly). When done to your taste, add crumbled bacon and stir just before serving.

#3570 - Twix Ice Cream Pie

(by Shirley McNevich)

2 1/2 cups crushed Keebler Sandies cookies
1/4 cup melted butter
1/2 cup Nestle's MILK chocolate chips
3 cups good quality vanilla ice cream
1/4 cup caramel ice cream sauce + extra for drizzling
2 cups coarsely chopped Twix candy bars

In a bowl add the crushed cookies and melted butter--stir to mix. Press the mixture into a 9" pie plate. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool completely. Melt the milk chocolate chips according to bag directions. Spread the melted chocolate evenly over the bottom of the cooled crust. Freeze the pie for 30 minutes. Soften the vanilla ice cream in a bowl--press/stir with a spoon until creamy. Add 1 1/2 cups of the crushed Twix bars and 1/4 cup of the caramel ice cream sauce--stir to mix. Spread the ice cream mixture over the chocolate in the pie crust. Sprinkle the other 1/2 cup chopped Twix bars over the ice cream mixture. Drizzle more caramel sauce all over the top. Place a few toothpicks into the pie to keep the Saran wrap from touching the pie. Cover the pie with Saran wrap and freeze it 6-8 hours.