#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.

#3913 - Bacon Wrapped Meatballs

(by Shirley McNevich)

3lbs. ground chuck
3 eggs
1/2 cup fresh grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 cup 4C Italian bread crumbs
1 TBSP minced garlic
1/4 cup chopped onions (more or less to your taste)
1 tsp. salt
1 tsp. fresh ground black pepper
1 tsp. oregano
1 tsp. dried basil
other spices (to your taste)
1lb. good quality bacon
marinara sauce OR BBQ sauce

Cover a jelly roll pan (flat pan with a lip) with foil and spray the foil with Pam. In a bowl add ground chuck, eggs, grated Parmesan cheese, chopped parsley, bread crumbs, minced garlic, chopped onions, salt, pepper, oregano and basil--mix with your hands until combined. Form the meat mixture into 12 - 2" meatballs. Open the bacon--find the middle point of the slab of bacon. Using a sharp knife start at the top/middle of the bacon and slice all the way to the bottom (vertically) to make half slices of bacon. Wrap one meatball with one half slice of bacon, then turn the meatball 1/4 and wrap with a second half slice of bacon. Place the bacon wrapped meatball (bacon seams down) on to the foil lined jelly roll pan. Repeat with all meatballs. Bake at 350 degrees for 45 minutes or until meatballs are done and bacon is crispy. Carefully pour off extra grease. Serve with marinara sauce or BBQ sauce.

#3912 - Grilled Marinated Shrimp Skewers

(by Shirley McNevich)

3 minced garlic cloves
1/3 cup olive oil
1/4 cup tomato sauce
2 TBSP red wine vinegar
2 TBSP chopped fresh basil
1/2 tsp. salt
1/4 tsp. cayenne pepper
2lbs. fresh shrimp
bamboo skewers
Old Bay seasoning (optional)

Wash, peel and devein the shrimp. In a large bowl add minced garlic, olive oil, tomato sauce, red wine vinegar, chopped basil, salt, and cayenne pepper--mix well. Add the shrimp to the bowl--toss to coat. Cover the bowl and refrigerate for 3-4 hours. Carefully thread the shrimp on the skewers and place them on a pre-heated outdoor grill. DISCARD the marinade left in the bowl. Cook the skewers 2-3 minutes on each side, or until the shrimp are done. Optional: when you place the shrimp skewers on the grill, lightly sprinkle Old Bay on the tops of the shrimp, then repeat after you turn the shrimp.

#3911 - Fresh Parmesan Green Beans

(by Shirley McNevich)

1lb. fresh green beans
2 TBSP chopped onions (more if you wish)
2 TBSP chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp. salt
fresh grated Parmesan cheese

Place the green beans in a pot--cover them with water and add the salt. Cook/stir over medium heat until boiling. Once boiling, turn heat back to low and simmer them for 10 minutes. Drain the green beans and immediately rinse them with cold water. In a bowl add chopped onions, chopped garlic, balsamic vinegar and olive oil--stir to mix. Place the cooled green beans in a serving dish and drizzle the vinegar mixture over the green beans--carefully toss to coat. Cover the dish and refrigerate for at least an hour before serving. Remove the cover and sprinkle with fresh grated Parmesan cheese to serve.

#3910 - Watermelon Tomato Salad

(by Shirley McNevich)

5 large tomatoes (cut into bite sized cubes)
1 small seedless watermelon (cut into bite sized cubes)
1 tsp. salt + extra
1/4 cup olive oil
2 TBSP cider vinegar
fresh ground black pepper
1 cup crumbled feta cheese
dried basil (for sprinkling)

In a large plastic bowl add the cubed tomatoes and cubed watermelon--toss carefully to combine. Sprinkle 1 tsp. salt over the top. Let the mixture stand for 10 minutes. In a small bowl add the olive oil and cider vinegar--whisk to mix. Add salt, pepper and dried basil to your taste--mix well. Drain off all of the liquid from the watermelon mixture and discard the liquid. Add the feta cheese to the watermelon mixture--toss to combine. Drizzle the olive oil mixture over the whole thing--toss to coat. Serve immediately.

#3909 - Greek Salad Dressing

(by Shirley McNevich)

3/4 cup olive oil
1 cup red wine vinegar
2 tsp. garlic powder
2 tsp. oregano
2 tsp. dried basil
1 1/2 tsp. pepper
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. Dijon mustard

In a blender add olive oil, garlic powder, oregano, dried basil, pepper, salt, onion powder and Dijon mustard--beat well. Pour the mixture into a glass bottle with a lid and add the red wine vinegar--screw on the lid and shake well before using.

#3908 - Deviled Egg Potato Salad

(by Shirley McNevich)

3 1/2 lbs. Yukon gold potatoes (peeled and cut into 1" pieces)
salt
pepper
1 cup mayo
3 TBSP French's yellow mustard
6 hard boiled eggs (peeled and chopped)
3 celery ribs plus some of the celery leaves (chopped)
1/3 cup chopped parsley (less if you wish)
4oz. jar pimentos (drained and chopped; optional)
paprika

Place the potato pieces in a pot and cover them with water and add 1 tsp. salt--bring to a boil, then cook until tender. Drain well. In a large bowl add mayo and mustard--stir. Add chopped eggs, chopped celery/leaves, chopped parsley and chopped pimentos--stir. Add salt/pepper to your taste--stir. Taste--if too sour, add some white sugar and stir again until you like the flavor. Add drained potatoes--toss to coat. Place whole mixture into a serving dish, then sprinkle paprika all over the top. Cover and refrigerate until cold. Optional: if you like onions in your potato salad, add them at the same time as the parsley.

#3907 - Dove Ice Cream Bars

(by Shirley McNevich)

1 pint good quality vanilla ice cream
12oz. Dove Promises milk chocolates (unwrapped)
1/2 cup vegetable oil
popsicle sticks
sea salt

Place the pint of ice cream in the coldest part of your freezer until it is rock hard. Cover a cookie sheet with wax paper. Run some hot water in a tall glass, and place a sharp knife into the glass (so the blade gets hot). Remove the ice cream from the freezer, remove the top and place the pint of ice cream on its side on a cutting board. Cut the pint in half (through the carton and the ice cream), then cut each in half again so you end up with 4 round ice cream slices (still with the carton on them). Place them on the wax paper and place back in the freezer for 10 minutes. Remove the tray from the freezer again, remove the carton pieces from each slice, place a popsicle stick into each slice, then put them back in the freezer. Fill a small pot halfway with water, and bring the water to a boil. Turn the heat back to simmer. Place a glass bowl on top of the pot and add the unwrapped Dove chocolates and the vegetable oil--stir until melted and smooth. Remove the bowl from the heat, place it on a pot holder, and let it cool to room temperature. Once chocolate is cooled, stir it again. Dip each of the ice cream slices into the melted chocolate until coated, place them back on the wax paper and sprinkle a little sea salt on each. Return them to the freezer until solid (at least an hour).

#3906 - Strawberry Lemonade Pops

(by Shirley McNevich)

1 - 12oz. can frozen lemonade concentrate
3 cups Sprite soda (cold)
16oz. frozen sliced strawberries

In a large bowl add the lemonade concentrate and the Sprite--stir well. In a blender add the frozen strawberries--puree until smooth. If you have trouble with the puree getting too thick and not blending, add some of the lemonade mixture to the blender to thin it out. Add the strawberry puree to the lemonade mixture--mix well. Ladle the mixture into popsicle molds, then freeze until set. If you don't have popsicle molds, fill paper cups 2/3 full with the mixture, freeze for 1 hour (or until slushy), then place popsicle sticks in the centers and freeze until hard. If you don't want to make popsicles, place the mixture into ice cube trays (and freeze them), then serve the ice cubes in regular lemonade.

#3905 - Vanilla Cream Soda

(by Shirley McNevich)

2 cups white sugar
1 cup water
1 TBSP PURE vanilla extract (more if you wish)
seltzer water (chilled)
Half 'n Half (chilled)
ice cubes

In a saucepan over medium heat add the water and white sugar--cook/stir until sugar dissolves, then cook/stir until boiling and the liquid turns clear. Remove from heat--cool the mixture for 5 minutes. Add the pure vanilla extract--stir well. Pour the mixture into a plastic container with a snap-on lid. Put the lid on, then refrigerate until cold. When ready to serve, place 3 TBSP of the chilled vanilla mixture into a 12oz. glass. Add ice cubes, 8oz. of cold seltzer water, and a dash of cold Half 'n Half--stir.

#3904 - Cheddar Macaroni Salad

(by Shirley McNevich)

1 box elbow macaroni
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 cup mayo
3/4 cup Breakstone's sour cream
1 TBSP white sugar
3 TBSP white vinegar
1/4 cup milk
1 1/2 cup shredded cheddar cheese

Cook/drain elbow macaroni in salted water according to box directions but DO NOT RINSE. In a bowl add chopped red bell peppers, chopped green bell peppers, chopped celery, mayo, sour cream, white sugar, white vinegar and milk--mix well. Taste--if too sweet add more white vinegar and stir again. If too sour, add more white sugar and stir again. Once you like the flavor, add the drained macaroni and shredded cheddar cheese--toss to coat. Cover and refrigerate until cold.

#3903 - Creamy Cucumber Salad

(by Shirley McNevich)

2 large cucumbers (washed, peeled and thinly sliced)
1 sweet onion (peeled, thinly sliced and separated)
1 TBSP sea salt
1/2 to 1 cup mayo
2 TBSP cider vinegar
1 TBSP white sugar
1 tsp. dried dill weed
1 tsp. garlic powder
1 tsp. fresh ground black pepper (less if you wish)

In a bowl add the sliced cucumbers, sliced onions and sea salt--toss to coat. Cover the bowl with Saran wrap and let it sit for 1 HOUR. After 1 hour, remove plastic wrap and drain off all liquid. Scoop the whole mixture into a collander. Fill a bowl 3/4 full with water (to provide some weight) and set the bowl carefully on top of the cucumber mixture in the collander (to help squeeze out more liquid). Let it sit for 30 minutes. In a bowl add mayo (start out with 1/2 cup--you can always add more later if needed), cider vinegar, white sugar, dried dill weed, garlic powder and pepper--stir to mix. Taste--if mixture is too sweet add more cider vinegar and stir again. If mixture is too sour add a little more white sugar and stir again. Once you like the taste, add the drained cucumbers/onions--toss to coat. Cover and refrigerate until cold. Stir well before serving. NOTE: if you skip the steps for draining the cucumbers you will have a sloppy mess.

#3902 - Sour Cream Pecan Coffee Cake

(by Shirley McNevich)

1 1/2 cups finely chopped pecans
1/3 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1 tsp. cinnamon (less if you wish)
1/8 tsp. salt
3 TBSP melted butter
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
3/4 tsp. baking soda
1/2 cup softened butter
1 cup white sugar
2 eggs
2 tsp. vanilla
1 cup Breakstone's sour cream

In a bowl add the chopped pecans, 1/3 cup white sugar, the brown sugar, cinnamon salt and melted butter--mix well. In a separate bowl add flour, salt, baking powder and baking soda--whisk until mixed. In a mixer add the 1/2 cup softened butter and 1 cup white sugar--beat. Add the eggs--beat. Add the vanilla and sour cream--beat. Remove bowl from mixer--add the flour mixture--stir just until mixed. Spread HALF of the batter into a greased and floured 9 x 13 cake pan. Drizzle HALF of the pecan mixture evenly over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the pecan mixture evenly over the top. Use your fingers to GENTLY press the pecans into the batter. Bake at 350 degrees 30-40 minutes--test with a toothpick for doneness. Cool slightly before cutting and serving.

#3901 - Pork Sloppy Joes

(by Shirley McNevich)

2lbs. lean ground pork
1 tsp. salt
1/2 tsp. fresh ground black pepper
2 TBSP canola oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1 minced garlic clove
1 cup Heinz ketchup
1/4 cup water
1 1/2 TBSP Worcestershire sauce
1 1/2 TBSP Domino's dark brown sugar (packed)

In a skillet over medium heat add the canola oil, chopped onions, chopped green bell peppers and minced garlic--cook/stir just until onions start to get tender. Add the ground pork, salt and pepper--cook/stir until meat is browned. Add the ketchup, water, Worcestershire sauce and brown sugar--cook/stir until mixed. Turn heat back to simmer--simmer the mixture for 20 minutes (stirring occasionally) or until thickened. Serve on good quality rolls.

#3900 - Buttery Asparagus

(by Shirley McNevich)

1 1/2 lbs. fresh asparagus (washed and trimmed)
3 TBSP butter
salt
fresh ground black pepper
1 TBSP minced parsley
1/4 cup fresh grated Parmesan cheese

After trimming the asparagus, slice each piece in half (diagonally)--this should make them still long, but about 1/2" thick. In a skillet over medium heat add the butter--melt. Turn heat back a little. Add the asparagus and salt/pepper (to your taste)--cook/stir about 6 minutes or until tender. Remove from heat--add the minced parsley and 3 TBSP of the fresh grated Parmesan cheese--stir to coat. Place the whole mixture into a serving dish and sprinkle the rest of the fresh grated Parmesan cheese over the top.

#3899 - Blueberry Zucchini Muffins

(by Shirley McNevich)

3 eggs
1 cup canola oil
3 tsp. vanilla
2 1/2 cups white sugar
2 cup shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 TBSP cinnamon (less if you wish)
1 pint fresh blueberries

After shredding and measuring zucchini, MAKE SURE to press out as much of the moisture from the shredded zucchini as you can. In a bowl add eggs, canola oil, vanilla and white sugar--stir. Add flour, salt, baking powder, baking soda and cinnamon--stir just until mixed. Add shredded zucchini and blueberries--stir. Place cupcake liners in muffin tins. Fill each each 2/3 full with the batter. Bake at 350 degrees 23-30 minutes--test with a toothpick for doneness. Cool completely.

#3898 - 10 Minute Strawberry Jam

(by Shirley McNevich)

1 quart fresh strawberries
1/2 cup white sugar
2 TBSP fresh squeezed lemon juice

Wash the strawberries and remove the stems. Place the strawberries into a heavy duty blender or food processor--beat until strawberries are coarsely chopped. In a skillet over medium heat add chopped strawberries, white sugar and lemon juice--cook/stir 10-12 minutes or until mixture thickens and entire top of the mixture is bubbling. Remove from heat and cool for a few minutes. Pour the mixture into a glass jar--keep the lid OFF and let the mixture cool to room temperature. Screw the lid on the jar and refrigerate until cold. The jam will last in the refrigerator about a week.

#3897 - Open Face Fruit Pie

(by Shirley McNevich)

1 refrigerated pie crust dough
1 1/2 peaches (peeled and sliced)
1/2 pint fresh strawberries (cleaned and sliced)
1/4 pint fresh blueberries
2 TBSP white sugar
3 TBSP flour
3 TBSP turbinado sugar + extra
1 egg white

Grease a cookie sheet. Spread the pie crust dough on the center of the cookie sheet. Spray the top of the pie dough with Pam. In a bowl add peach slices, sliced strawberries and blueberries--toss to mix. Let the fruit sit for 20 minutes, then drain off any liquid. Add the white sugar and flour to the fruit--toss to coat. Spread all of the fruit over the pie crust, leaving a 1" border all the way around with no fruit. Start folding up the edge of the crust over the edge of the fruit and pinch the dough into pleats. Continue all the way around the pie crust. In a bowl add the egg white--beat with a fork. Use a pastry brush to brush the edge of the pie crust with the beaten egg white. Sprinkle the turbinado sugar evenly over the fruit. Bake at 450 degrees 15-20 minutes or until bottom of crust is browned. Cool completely before cutting. Sprinkle more turbinado sugar over the fruit before serving (if you wish).

#3896 - Cheesy Baked Mashed Potatoes

(by Shirley McNevich)

1 TBSP butter
1/2 cup butter (melted)
4lbs. russet potatoes
1 cup milk
1 1/2 cups grated mozzarella cheese
1 cup fresh grated Parmesan cheese
salt
pepper
2 TBSP dry bread crumbs

Use the 1 TBSP butter to grease and coat a 9 x 13 glass baking dish. Peel the potatoes and cut them into bite sized pieces. Place the potato pieces in a pot and cover them with water (adding 1 tsp. salt to the water). Bring to a boil, then cook until potato pieces are very tender. Drain the potato pieces. In a large bowl add the drained potato pieces--mash them with a potato masher. Add the milk and melted butter--mash well. Add all of the mozzarella cheese and 3/4 cup of the grated Parmesan cheese--mix well. Add salt/pepper to your taste--mix well. Spread the mashed potatoes into the buttered baking dish. In a bowl add 1/4 cup grated Parmesan cheese and all of the bread crumbs--stir to mix. Sprinkle the bread crumb mixture evenly over the top. Bake UNcovered at 400 degrees 30-35 minutes or until heated through and topping is golden brown.

#3895 - Ham and Broccoli Puff Pastry

(by Shirley McNevich)

1 sheet of frozen puff pastry (thawed according to box directions)
4 beaten eggs
1 envelope Lipton Recipe secrets vegetable recipe soup and dip mix
10oz. frozen chopped broccoli (thawed and well drained)
1/2 cup cooked/cubed ham OR turkey
1 cup whipped cream cheese
1/2 cup shredded cheddar cheese

In a bowl add the eggs, drained chopped broccoli, ham/turkey, dip mix and whipped cream cheese--mix well. Cover the bowl and refrigerate it for 20 minutes. Unfold one sheet of puff pastry dough on a lightly floured counter and roll it into a 9 x 13 rectangle. Place the pastry dough into the bottom of a greased 9 x 13 baking dish. Use the tines of a fork to prick holes all over the pastry dough. Spread the broccoli mixture evenly over the pastry dough. Sprinkle the shredded cheddar cheese evenly over the top. Bake at 375 degrees 30-35 minutes or until set. Cool for 15-20 minutes, then cut into squares.

#3894 - Cinnamon Nutmeg Cornbread

(by Shirley McNevich)

1 medium sweet potato (washed, peeled and cubed)
1 1/2 cups yellow cornmeal
1 cup flour
1/2 cup white sugar
1 TBSP baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1/2 cup Breakstone's sour cream
3/4 cup milk
2 TBSP canola oil + extra for oiling the skillet

Place the cubed sweet potatoes in a pot and cover them with water--bring them to a boil over medium heat, then cook until fork tender. Drain the cubed sweet potatoes but DO NOT RINSE. Use some canola oil to grease a 10" cast iron skillet. Place the oiled skillet in the oven and start heating the oven to 425 degrees. In a bowl add yellow cornmeal, flour, white sugar, baking powder, salt, cinnamon and nutmeg--whisk to mix. Mash the drained sweet potatoes and stir until almost smooth. Add 1 1/2 cups of the mashed sweet potatoes to a bowl, then add the sour cream, milk and 2 TBSP canola oil--stir well. Add the egss--mix well. Pour the sweet potato mixture into the cornmeal mixture--stir just until mixed. Take the hot skillet out of the oven and pour the batter evenly into the hot skillet. Use the back of a spoon to smooth the top. Return it to the oven and bake 25 minutes or until center is puffed up and the top is golden brown (you should also see cracks around the edges).

#3893 - Baked Crab Wontons

(by Shirley McNevich)

8oz. lump crab meat
4oz. softened Philadelphia cream cheese
2 minced garlic cloves
2 green onions (sliced thin; less if you wish)
1 TBSP fresh grated ginger
1 tsp. sesame oil
kosher salt
fresh ground black pepper
16 - 2" won ton wrappers
1 beaten egg

In a bowl add softened cream cheese, minced garlic, sliced green onions, fresh grated ginger, sesame oil and salt/pepper (to your taste)--stir to mix. Add the lump crab meat--stir carefully. In a bowl add the beaten egg. Grease a cookie sheet with Pam. Start with one won ton wrapper and place 1 1/2 tsp. of the crab mixture into the middle of the wrapper. Dip your finger in the beaten egg and rub all four sides of the wrapper with the beaten egg. Pull all four corners of the wrapper together in the center (so it makes an X) and pinch the edges closed to seal them. Place it on the greased cookie sheet. Continue with all won ton wrappers and all crab mixture. Bake at 400 degrees 10-12 minutes or until golden brown. Optional: instead of crab meat, you can use the same amount of chopped raw shrimp pieces.

#3892 - Spicy Chicken Rub

(by Shirley McNevich)

1/4 cup Domino's dark brown sugar (packed)
1/4 cup paprika
1/4 cup kosher salt (do NOT use table salt)
2 TBSP fresh ground black pepper
2 TBSP garlic powder
2 TBSP onion powder
1 TBSP cayenne pepper

In a bowl add brown sugar, paprika, kosher salt, fresh ground black pepper, garlic powder, onion powder and cayenne pepper--whisk to mix. Use to rub on both sides of raw chicken or raw pork, then let them sit for 45 minutes before grilling. Place extra rub mix in an airtight container to use later.

#3891 - Teriyaki Chicken

(by Shirley McNevich)

2 TBSP cornstarch
2 TBSP cold water
1 cup white sugar
1 cup low sodium soy sauce (if you use regular soy sauce, it may taste too salty)
1/2 cup cider vinegar
2 minced garlic cloves
1 tsp. ground ginger
1/2 tsp. fresh ground black pepper
4-6 boneless/skinless chicken breasts

In a saucepan over low heat add cornstarch, cold water, white sugar, low sodium soy sauce, cider vinegar, minced garlic, ground ginger and fresh ground black pepper--simmer/stir until mixture thickens. Pour some of the sauce into a greased 9 x 13 glass baking dish, then place the chicken breasts into the sauce. Pour remaining sauce over the tops of the chicken breasts. Cover the dish with foil. Bake at 400 degrees for 30 minutes, remove from oven, remove the foil, flip the chicken breasts, return the dish to the oven and bake UNcovered 30 minutes longer or until chicken is done.

#3890 - Italian Bow Tie Sausage

(by Shirley McNevich)

12oz. bow tie pasta
2 TBSP olive oil
1lb. Italian sausage (casings removed; sausage crumbled)
1/2 tsp. red pepper flakes
1/2 to 1 cup chopped onions
3 minced garlic cloves
28oz. Italian style diced tomatoes (drained)
1 1/2 cups heavy cream
3 TBSP chopped fresh parsley
1/2 tsp. Italian seasoning
other seasonings (to your taste)

Cook the bow tie pasta in salted water according to box directions--drain but DO NOT RINSE. In a skillet over medium heat add olive oil, crumbled sausage and red pepper flakes--cook/stir until sausage is browned. Drain off any grease and return sausage to the skillet. To the sausage in the skillet add chopped onions and minced garlic--cook/stir until onions are tender. Add drained diced tomatoes, heavy cream and Italian seasoning--cook/stir about 10 minutes or until mixture thickens. Taste--add other seasonings to your taste, then stir. Remove from heat--add drained pasta and chopped parsley--stir to mix.

#3889 - Grilled Garlic and Onion Potatoes

(by Shirley McNevich)

4 potatoes (washed and sliced; peeled only if you wish)
1 large red onion (sliced; rings separated)
salt
fresh ground black pepper
4 TBSP butter
garlic powder (for sprinkling)

In a large bowl add sliced potatoes and sliced onions--toss to mix. Sprinkle salt/pepper and garlic powder over the potatoes/onions--toss to coat. Rip off two large pieces of foil and spray each with Pam--place HALF of the potato miture on to each piece of foil. Dot HALF of the butter over the potatoes on each piece of foil. Fold up the sides of each piece of foil and crinkle them both closed so you end up with two closed foil packets. Cook them on the middle rack of your gas grill for 30 minutes or until tender. You can cook other things on the bottom rack while you are cooking the potatoes on the middle rack.

#3888 - Beer Battered Fish

(by Shirley McNevich)

canola oil (for frying)
8 - 4oz. fish fillets
salt
pepper
1 cup flour + extra for dredging
2 TBSP garlic powder
2 TBSP paprika
2 tsp. salt + extra
2 tsp. fresh ground black pepper + extra
1 beaten egg
1 - 12oz. bottle of beer

Rinse the fish fillets in cold water and pat them dry with paper towels. Salt/pepper both sides of each fish piece to your taste. In a bowl add 1 cup flour, 2 TBSP garlic powder, 2 TBSP paprika, 2 tsp. salt and 2 tsp. pepper--stir to mix. Add the beaten egg--stir. Slowly add the beer while stirring--only add enough beer until you have a thin batter. In a cast iron skillet over medium heat add canola oil to about 1" to 1 1/2" deep. Heat the oil to 365 degrees. Place some extra flour in a bowl for dredging. One at a time, dredge both sides of a piece of fish in the bowl of flour. Dip the dredged fish piece into the batter, then place it immediately into the hot oil. Repeat with all fish pieces. Fry the fish until the bottoms are browned, then turn them until other sides are browned. Place them on paper towels to soak up extra oil.

#3887 - Creamy Macaroni and Cheese

(by Shirley McNevich)

7oz. raw elbow macaroni
6 TBSP butter
3 TBSP flour
2 cups milk
1 - 8oz. Philadelphia cream cheese (cubed)
2 cups shredded cheddar cheese (OR sharp cheddar cheese if you wish)
2 tsp. spicy brown mustard
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup 4C Italian bread crumbs
2 TBSP fresh minced parsley

Cook macaroni in salted water according to package directions--drain well but DO NOT RINSE. In a saucepan over medium heat add 4 TBSP butter--melt. Slowly add flour while stirring--cook/stir until smooth. Slowly add milk while stirring. Cook/stir until bubbling, then cook/stir for 2 minutes. Turn heat back to simmer--add cubed cream cheese, shredded cheddar cheese, mustard, salt and pepper--stir until melted and smooth. In a large bowl add drained macaroni and the hot cheese sauce--stir to coat. Pour mixture into a 3qt. baking dish. Melt the other 2 TBSP of butter. Add bread crumbs and minced parsley to the melted butter--stir. Sprinkle the bread crumb mixture evenly over the top. Bake at 400 degrees 20-30 minutes or until topping is golden brown.

#3886 - Quick Baked Beans

(by Shirley McNevich)

1lb. bacon (cooked, drained and crumbled)
2 - 28oz. cans Bush's baked beans (plain)
1 - 12oz. bottle chili sauce
1 large sweet onion (peeled and chopped)
1 cup Domino's dark brown sugar (packed)

In a large bowl add both cans of baked beans, chili sauce, brown sugar, crumbled bacon and chopped onions--stir well. Pour into a greased glass baking dish. Place the dish on a cookie sheet (to catch drips). Bake at 350 degrees 50-60 minutes. Stir well before serving. Optional: when adding all of the ingredients to the bowl add 2-3 TBSP of the bacon drippings.

#3885 - Raspberry Peach Pie

(by Shirley McNevich)

4 cups fresh peach slices
1 cup fresh raspberries
1/2 to 3/4 cup white sugar (your choice of amount; if raspberries are sour use 3/4 cup white sugar; if raspberries are sweet only use 1/2 cup white sugar)
3 TBSP flour
1 tsp. cinnamon
2 - unbaked 9" pie crust doughs
turbinado sugar (for sprinkling)
butter

Wash the peach slices and raspberries, then drain them well. In a large bowl add drained peaches/raspberries, white sugar, flour and cinnamon--toss to coat. Spray a 9" pie plate with Pam, insert one of the pie doughs, flute the edges, and spray the inside of the pie dough with Pam. Spread the peach/berry mixture into the pie dough. Dot the peach/berry mixture with butter. Add second pie dough to the top, making sure the two doughs are sealed. Use a sharp knife to cut slits in the top pie dough. Spray the top pie dough with Pam. Sprinkle turbinado sugar over the top pie dough. Place the pie plate on a cookie sheet (to catch drips). Bake at 400 degrees 45-50 minutes or until golden brown. Cool to room temperature before cutting.

#3884 - Bacon and Egg Potato Salad

(by Shirley McNevich)

2.5lbs. red potatoes
1 cup mayo
5 hard boiled eggs (peeled and chopped)
6 slices bacon (cooked and crumbled; more if you wish)
1/4 cup finely chopped onions (optional)
2 TBSP French's yellow mustard
salt
pepper
1 tsp. celery seed

Wash and quarter the potatoes (your choice if you want to peel them or not). In a pot add the quartered potatoes and 1 tsp. salt. Cover them with water and bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender, then drain and cool them. Cut the cooled potatoes into bite sized pieces. In a large bowl add potato pieces, mayo, chopped eggs, crumbled bacon, finely chopped onions, mustard and celery seed--mix with a spoon. Taste--add salt/pepper if necessary. If salad is too sweet, add more yellow mustard. If salad is too sour, add some white sugar. Cover and refrigerate until cold, preferably overnight.

#3883 - Vanilla Peach Pie

(by Shirley McNevich)

3/4 cup white sugar
1/3 cup softened butter
1/3 cup flour
1 egg
1 TBSP vanilla
4 cups fresh peach slices (pit, skin and slice peaches before measuring)
1 - 9" unbaked pie crust dough

After measuring the peach slices, drain them well. Grease a 9" pie plate, insert the dough, flute the edges and spray the inside of the dough with Pam. Spread drained peach slices in the dough. In a mixer add white sugar and butter--beat. Add egg, flour and vanilla--beat. Spread the mixture evenly over the peaches. Bake at 350 degrees 45-60 minutes. Cool completely before cutting and serving. Optional: sprinkle cinnamon over the top before baking.

#3882 - Ranch Potato Casserole

(by Shirley McNevich)

2lbs. red potatoes
2/3 cup Breakstone's sour cream
2/3 cup creamy ranch salad dressing
6 slices bacon
3 TBSP chopped fresh parsley
1 1/2 cups shredded cheddar cheese
1/2 cup butter (melted)
3 cups Italian bread crumbs
salt
pepper

Place potatoes in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender. Drain the potatoes, let them cool until you can handle them, and cut them into chunks (do not remove the skins). Fry the bacon, then place it on paper towels to drain. When bacon is cooled, crumble the bacon. Place the potato chunks evenly in a greased 9 x 13 glass baking dish. Sprinkle salt and pepper over the potatoes. In a bowl add the sour cream, ranch dressing, chopped parsley and 3/4 cup of the shredded cheddar cheese--stir. Spread the ranch mixture evenly over the potatoes. Sprinkle the crumbled bacon over the ranch mixture. In a separate bowl add the Italian bread crumbs, melted butter and 3/4 cup shredded cheddar cheese--stir to mix. Spread the breadcrumb mixture evenly over the top of the casserole. Bake at 375 degrees 40-45 minutes or until hot, and top is browned and crispy.

#3881 - Plum Loaf

(by Shirley McNevich)

1 1/2 cups pitted/chopped plums
1 TBSP flour + 1 1/2 cups flour
1/2 cup softened butter
1 cup white sugar
1 tsp. vanilla
2 eggs
1/2 tsp. salt
1/4 tsp. baking soda
1/3 cup Breakstone's sour cream
1/4 cup Domino's dark brown sugar (packed)

In a bowl add chopped plum pieces and 1 TBSP flour--toss to coat. In a mixer add butter and white sugar--beat. Add eggs and vanilla--beat. Add salt and baking soda--beat. Slowly add flour--beat. Add sour cream--beat. Remove bowl from mixer--add coated plums--stir to mix. Pour batter into a greased and floured bread loaf pan. Sprinkle the brown sugar evenly over the top. Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen and remove loaf. Place loaf on a cake plate until completely cool before slicing. Note: even with the brown sugar, this is very tart.

#3880 - Chicken Ham Pie

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1/4 cup bite sized cooked ham pieces
4 slices bacon (cooked and crumbled--more if you wish)
1 cup shredded mozzarella cheese + extra for sprinkling
1/2 cup Bisquick
1 cup milk
3 beaten eggs
1/4 cup Caesar salad dressing

Grease a 9" pie plate with Pam. Layer the chicken, ham, crumbled bacon and cheese evenly in the greased pie plate. In a bowl add Bisquick, milk, beaten eggs and Caesar dressing--mix well. Pour the batter mixture evenly over the whole top. Bake at 400 degrees 25-35 minutes--test with a knife for doneness. Remove from oven, sprinkle more shredded mozzarella cheese evenly over the whole top, and return to oven just until cheese melts.

#3879 - Fresh Raspberry Banana Cake

(by Shirley McNevich)

3/4 cup fresh raspberries
1 ripe banana
1 1/2 cups flour
1/4 to 1/2 tsp. cinnamon (your choice)
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup white sugar
2 eggs
1/2 cup canola oil
1 tsp. vanilla

Mash the raspberries in one bowl, then peel and mash the ripe banana in another bowl. In a third bowl add flour, cinnamon, baking soda, salt and nutmeg--stir to mix. In a mixer add white sugar and eggs--beat. Add mashed raspberries, mashed banana, vanilla and canola oil--beat. Remove bowl from mixer--add flour mixture--stir just until mixed. Pour batter into a greased bread loaf pan. Bake at 325 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 10 minutes, then loosen and place on a cake plate to cool completely. Optional--once cake is cooled, dust the top with powdered sugar.

#3878 - Tangy Mustard BBQ Sauce

(by Shirley McNevich)

1 cup French's yellow mustard
1/4 cup honey
1/4 cup Domino's dark brown sugar (packed)
1/4 cup white vinegar

In a saucepan over medium heat add mustard, honey, brown sugar and white vinegar--cook/stir until boiling. Once boiling, turn heat back to simmer and simmer the mixture for 5 minutes (while stirring occasionally). Use the sauce on beef or pulled pork. If using pulled pork, add the pulled pork to the BBQ sauce in the saucepan once you've followed the directions above--stir well, then simmer the whole mixture for 30 minutes (stirring occasionally).

#3877 - Fluffy Strawberry Cheesecake

(by Shirley McNevich)

2 - ready-made graham cracker crusts
3 - 8oz. Philadelphia cream cheese (softened)
2 - 14oz. cans Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla (more if you wish)
1 - 12oz. Cool Whip (thawed)
fresh strawberries (washed and sliced)

In a mixer add the softened cream cheese--beat. Add condensed milk and vanilla--beat until smooth. Remove from mixer--add Cool Whip--stir well. Pour HALF of the cream cheese mixture into each of the graham cracker crusts. Arrange strawberry slices over the top of each cheesecake. Refrigerate overnight. Note: return leftover cheesecake to refrigerator immediately.

#3876 - Raspberry Ginger Ale Punch

(by Shirley McNevich)

2 - 46oz. bottles cranberry raspberry juice
1 - 32oz. bottle strawberry daquiri mix
2 liters raspberry ginger ale soda (cold)

In a large plastic container add both bottles of cranberry raspberry juice and the strawberry daquiri mix--stir well. Place the lid on the container and freeze overnight. The next day, 30-45 minutes before you are ready to serve, remove the plastic container from the freezer and remove the lid. The mixture will look like slush after thawing a bit. Place the frozen slush in a punch bowl and slowly add the cold raspberry ginger ale soda--stir.

#3875 - Raspberry Lemon Frosting

(by Shirley McNevich)

1 1/2 cups + 2 TBSP softened butter
3 cups Domino's powdered sugar (sift after measuring)
4 TBSP mashed fresh raspberries (including the juice)
1 tsp. vanilla
1 TBSP fresh squeezed lemon juice
1 tsp. lemon zest

In a mixer add butter--beat on medium speed for 5 minutes. Add sifted powdered sugar, mashed raspberries, vanilla, lemon juice and lemon zest--beat on low until mixed, then beat on medium speed for 5 minutes. If frosting is too thick, add a little more raspberry juice and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#3874 - Deviled Crab Meat

(by Shirley McNevich)

1 cup finely chopped celery
1 green bell pepper (finely chopped)
1 cup sliced green onions
1/2 cup chopped parsley
2lbs. lump crab meat
3 cups cracker crumbs
1 tsp. salt
1 1/2 tsp. dry mustard
a dash of Tabasco sauce
1/2 cup heavy cream
1/2 stick butter (melted) + extra for drizzling

In a large bowl add chopped celery, chopped green bell peppers, sliced green onions and chopped parsley--mix well. Add lump crab meat, 2 1/2 cups of the cracker crumbs, salt, dry mustard, Tabasco sauce, heavy cream and melted butter--mix carefully so you don't break apart the crab meat. Spread the mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cracker crumbs over the top. Drizzle a little extra melted butter over the cracker crumbs. Bake at 350 degrees 25-30 minutes or until browned and bubbling. Serve as a side dish, or serve as a dip with good quality crackers.

#3873 - Sloppy Baked Pork Chops

(by Shirley McNevich)

3 TBSP soy sauce
6 TBSP canola oil
3 TBSP Worcestershire sauce
3 TBSP lemon juice
6 TBSP Domino's dark brown sugar (packed)
6 TBSP Heinz ketchup
6 pork chops (fat trimmed)
chopped onions (your choice of amount)

In a bowl add soy sauce, canola oil, Worcestershire sauce, lemon juice, brown sugar and ketchup--mix well. Line a glass baking dish with foil and spray it with Pam. Sprinkle chopped onions over the foil. Place the trimmed pork chops over the chopped onions. Spread HALF of the sauce over the pork chops. Sprinkle more chopped onions over the sauce on the pork chops. Cover the baking dish with foil and place the whole thing in the refrigerator for a few hours. Remove from refrigerator and let it sit on the counter for 15 minutes. Place the dish in the oven and bake at 350 degrees (still covered in foil) for 30 minutes. Remove the foil, flip the pork chops and spread remaining sauce over the pork chops. Sprinkle more chopped onions over the sauce on the pork chops. Bake UNcovered for 30-40 minutes or until pork is done. Note: you can salt/pepper the pork chops when trimming them, but go easy on the salt since the soy sauce is so salty.

#3872 - Oven Baked Baby Back Ribs

(by Shirley McNevich)

2lbs. baby back ribs
1 bottle of your favorite BBQ sauce
1 package of your favorite meat rub

Tear off a large piece of foil and spray it with Pam. Sprinkle/rub some of your favorite meat rub on both sides of one rack of ribs. Slather BBQ sauce all over both sides of the rack of ribs, then place it in the center of the greased foil. Tear off another large pieces of foil and place it on top of the ribs, then crimp the pieces of foil together tightly around the ribs. Repeat with all racks of ribs. Refrigerate them overnight. The next day place the foil packs into baking dishes. Use a meat fork to poke a few small holes in the top of each foil packet. Bake at 250 degrees for 4 hours.

#3871 - Fresh Watermelon Pie

(by Shirley McNevich)

1 - 3oz. box watermelon Jell-O (if you can't find watermelon Jell-O, use strawberry instead)
1/4 cup water
12oz. Cool Whip (thawed)
2 cups bite sized watermelon pieces (seeds removed)
1 - 9" ready-made graham cracker crust

In a bowl add the Jell-O powder and water--mix well. Refrigerate until mixture starts to gel. Remove from refrigerator--add all of the Cool Whip--stir to mix. Add the watermelon pieces--stir to mix. Pour the whole mixture into the graham cracker crust. Place pie in freezer until firm (if you freeze it too long, you'll have to thaw it a bit because the watermelon pieces will get hard).

#3870 - Parmesan Chopped Tomatoes

(by Shirley McNevich)

1-2 large home grown tomatoes OR farmer's market tomatoes
fresh ground black pepper
fresh grated Parmesan cheese
salt (optional)

Wash and chop the tomatoes and place the chopped tomatoes in a glass serving bowl. Drain off any liquid. Season with pepper and salt to your taste--stir well. Taste and adjust seasonings as necessary. Top with fresh grated Parmesan cheese. Serve immediately.

#3869 - Ham Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup diced cooked ham
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup sweet pickle relish
1 - 2oz. jar diced pimentos (well drained)
4 hard boiled eggs (peeled and chopped)
1 cup mayo
2 TBSP French's yellow mustard
1/2 tsp. salt
1/4 tsp. pepper

Cook macaroni in salted water according to box directions--drain well but DO NOT RINSE. In a large bowl add drained macaroni, diced ham, chopped celery, chopped onions, sweet pickle relish and chopped pimentos--toss to mix. In a separate bowl add mayo, mustard, salt, pepper and chopped eggs--stir to mix. Add mayo mixture to macaroni mixture--stir carefully. Cover and refrigerate until cold.

#3868 - Green Bean Vinegar Casserole

(by Shirley McNevich)

12 slices bacon
2lbs. fresh green beans OR 2lbs. canned green beans (drained)
1 1/2 onions (chopped)
6 TBSP apple cider vinegar (more if you wish)
1 tsp. salt

Cut the bacon slices into bite sized pieces and place them in a skillet--cook/stir over medium heat until bacon is browned. Use a slotted spoon to remove the bacon pieces and place them on paper towels to drain. Leave the bacon drippings in the skillet. If using fresh green beans, snip off/discard the ends, then cut the green beans into 2" pieces. Place the green beans in a pot with 1 tsp. salt and cover them with water--bring to a boil over medium heat and cook 8-10 minutes or until crisp tender. Drain the green beans and place them in a greased 2qt. casserole dish. If using canned green beans, place the drained green beans into the greased casserole dish and sprinkle them with salt (to your taste). To the bacon drippings in the skillet add the the chopped onions--cook/stir over medium heat until tender. Use a slotted spoon to remove the chopped onions and sprinkle them over the green beans. Spread the bacon pieces over the onions. To the drippings left in the skillet add the cider vinegar--cook/stir just until hot while scraping the skillet to get any leftover browned bits into the vinegar. Drizzle the hot vinegar over the top of the casserole. Cover the casserole and refrigerate overnight. The next day, set the casserole on the counter until room temperature, then bake UNcovered at 350 degrees for 35-45 minutes or until heated through.

#3867 - Pickled Green Beans

(by Shirley McNevich)

3lbs. fresh green beans
3/4 cup white sugar
3 garlic cloves (halved)
2 tsp. dill seeds
2 tsp. mustard seeds
1 1/2 cups cider vinegar
1/2 cup fresh dill (chopped)
3 tsp. salt
water (see directions)

Snip off the ends of the green beans. Cut the green beans into 2" pieces. Fill a large pot with 5 quarts of water and 1 tsp. salt--bring to a boil. Add the cut green beans--cook/stir about 7 minutes or until green beans are tender but still crisp. Drain the green beans and rinse them with cold water and drain again--set aside. In a saucepan add the white sugar, garlic cloves, dill seeds, mustard seeds, 1/2 cup cider vinegar, 2 tsp. salt and 1/2 cup water--stir to mix. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add 1 1/2 cups cold water and 1 cup cider vinegar--stir well. Place drained green beans into a large Ziploc bag. Carefully pour the vinegar mixture into the bag over the beans. Press the bag closed while carefully pressing out as much air as you can. Place the bag in a bowl and refrigerate at least 1 day. When ready to serve, drain/discard the liquid, place the beans in a serving dish and add the chopped dill--toss to coat.

#3866 - Pickled Cherry Tomatoes

(by Shirley McNevich)

cherry tomatoes (enough to fill 3 pint sized glass canning jars)
fresh dill
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 TBSP salt
2 TBSP white sugar
4 garlic cloves (halved)
6 peppercorns
chopped onions (optional)

Remove stems and wash the cherry tomatoes. DO NOT peel the cherry tomatoes or you will end up with a mushy mess. Use a sharp kabob skewer to poke 3-4 holes into a cherry tomato, then place it in one of the jars. Repeat with all cherry tomatoes. Add some fresh dill to the top of the tomatoes in each jar. Optional--add some chopped onions to each jar. In a saucepan add the cider vinegar, water, white sugar, salt, halved garlic cloves and peppercorns--cook/stir over medium heat until boiling. Once boiling, cook for 3 minutes. Remove from heat--cool to room temperature. Pour the vinegar mixture into each jar--enough to cover all tomatoes. Screw on the lids tightly and refrigerate them for at least 1 day before eating. When serving, you can remove the garlic pieces and any leftover large peppercorns.

#3865 - Baked Crab Cakes

(by Shirley McNevich)

1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. dried parsley
1 tsp. French's yellow mustard
1/8 tsp. fresh ground black pepper
2 tsp. Old Bay
1 TBSP mayo
2 TBSP butter (melted)
1 tsp. Worcestershire sauce
3/4 cup Egg Beaters
1lb. lump crab meat

In a bowl add bread crumbs, baking powder, parsley, mustard, black pepper and Old Bay--stir well. In a separate bowl add mayo, melted butter, Worcestershire sauce, mustard and Egg Beaters--stir to mix. Add the lump crab meat to the egg mixture--mix carefully. Add bread crumb mixture to crab mixture--mix carefully with your hands. Shape the crab mixture into 8-12 crab cakes. Place them on a foil lined cookie sheet. Cover them with Saran wrap and refrigerate them for 3 hours. When ready, pre-heat oven to 350 degrees, remove/discard the Saran wrap and place the cookie sheet in the oven. Bake at 350 degrees for 20 minutes, then flip all of the crab cakes and continue baking 20-25 minutes longer or until hot and browned.

#3864 - Kit Kat Mix

(by Shirley McNevich)

4 cups Rice Chex cereal
1 TBSP butter
3/4 cup Nestle's MILK chocolate chips
1/4 cup Nutella
4 regular sized Kit Kat bars
3/4 cup Domino's powdered sugar

Unwrap two of the Kit Kat bars. Use a sharp knife to cut them into fine pieces/crumbs. In a large bowl add the Rice Chex and the finely chopped Kit Kat bars--mix gently, then set aside. In a double boiler add the butter, milk chocolate chips and Nutella--cook/stir until melted and smooth. Pour the melted chocolate mixture over the Rice Chex mixture--toss to coat. Pour all of the coated Rice Chex mixture into a gallon sized Ziploc bag and add the powdered sugar--zip the bag closed (leaving some air in the bag) and shake until the whole mixture is coated with powdered sugar. Unwrap the other two Kit Kat bars--use a sharp knife to cut them into 1/2" size pieces. In a bowl add the coated Rice Chex mixture and the Kit Kat pieces--toss to mix.

#3863 - Tomato and Vinegar Chicken

(by Shirley McNevich)

3.5lbs. boneless/skinless chicken breasts
salt
fresh ground black pepper
2 TBSP canola oil
6 TBSP butter
8 garlic cloves (peeled and minced)
1 large onion (chopped)
1 cup cider vinegar
1 TBSP tomato paste (more if necessary)
2 cups chicken broth
1 TBSP fresh chopped parsley

Salt/pepper both sides of each chicken breast (to your taste). Cut each chicken breast into 4 pieces. In a large skillet over medium heat add the canola oil and 2 TBSP butter--cook/stir until melted and hot. Add about half of the chicken pieces--cook on both sides until chicken is almost done. Repeat with any remaining chicken. When all chicken has been cooked and removed from skillet, pour off all but a TBSP or two of the fat, then add the chopped onions and minced garlic to the remaining fat. Cook/stir until until onions and garlic are soft. Add the cider vinegar and 1 cup of the chicken broth--cook/stir for 5 minutes, then add the tomato paste--stir well. Add the other cup of chicken broth--stir. Add all of the cooked chicken pieces. Turn heat back to simmer--simmer mixture for 15-20 minutes or until chicken is completely done. Remove the chicken from the sauce and place it on a serving plate. Add the other 4 TBSP of butter and the chopped parsley to the sauce--cook/stir until sauce is thickened. Taste the sauce--if needed add more tomato paste and stir well. Serve chicken drizzled in the sauce. Note: if you want more bite, add more cider vinegar than listed but you may have to cook sauce longer until it thickens.

#3862 - Rice Krispie Treat Frosting

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Fluff marshmallow creme
1 tsp. vanilla
2-3 TBSP milk (as needed)
3-4 cups Domino's powdered sugar
5 rice krispie treats (store bought OR homemade)

Cut all of the rice krispie treats into small pieces--set aside. In a mixer add butter and Fluff--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Add milk (if necessary)--beat until creamy. Remove bowl from mixer--add rice krispie treat pieces--stir to mix.

#3861 - Banana Nilla Frosting

(by Shirley McNevich)

1/2 cup softened butter
2 cups Domino's powdered sugar
1/3 cup mashed ripe bananas
1 tsp. heavy cream (more as necessary)
1 tsp. vanilla
1/3 cup finely crushed Nilla wafers

In a mixer add softened butter--beat. Slowly add powdered sugar--beat. Add vanilla and finely crushed Nilla wafers--beat. Add heavy cream--beat 2-3 minutes until nice and creamy. If frosting is too thick, add more heavy cream one teaspoonful at a time, beating in between, until spreading consistency. If frosting is too thin, add more powdered sugar and beat again.

#3860 - Crab Stuffed Chicken Breasts

(by Shirley McNevich)

6 boneless/skinless chicken breasts
6 slices deli ham
8oz. lump crab meat
1/4 cup chopped onions
1/4 cup mayo
1/4 tsp. Old Bay
a few dashes of Worcestershire sauce (to your taste)
3oz. fresh grated Parmesan cheese
3oz. Italian bread crumbs
salt
pepper

In a bowl add crab meat, chopped onions, mayo, Old Bay and Worcestershire sauce--mix carefully so lumps in crab meat stay together. Salt/pepper both sides of each chicken breast to your taste. Make a long cut sideways into each chicken breast to make a pocket. Stuff each chicken breast with the crab mixture. Grease a 9 x 13 glass baking dish. Spread the ham slices over the bottom of the baking dish. Place the stuffed chicken breasts over the ham. In a bowl add the Parmesan cheese and bread crumbs--stir to mix. Spread the crumb mixture evenly over the tops of each chicken breast. Bake at 350 degrees 30-40 minutes or until chicken is done and crab mixture is hot.

#3859 - Parmesan Garlic Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 tsp. oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 TBSP butter
1 TBSP canola oil
3 garlic cloves (chopped)
1 TBSP flour
1 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup fresh grated Parmesan cheese
2oz. Philadelphia cream cheese (softened)

In a bowl add oregano, basil, salt and pepper--stir to mix. Season both sides of each chicken breast with the oregano mixture. Cook or grill chicken breasts. While chicken breasts are cooking, in a saucepan over medium heat add the butter and canola oil--stir until melted. Add the chopped garlic--cook/stir for 2 minutes. Add the flour--whisk to mix. Add the heavy whipping cream and the chicken broth--cook/stir until thickened. Add the grated Parmesan cheese and the softened cream cheese--cook/stir until all cheese is melted. When chicken breasts are no longer pink inside, place chicken breasts on plates and drizzle the sauce over the chicken breasts.

#3858 - Premiere White Chocolate Cake

(by Shirley McNevich)

1/4lb. good quality white chocolate (DO NOT USE WHITE CHOCOLATE CHIPS OR CANDY MELTS or you will be disappointed)
1 cup softened butter
1 cup white sugar
4 egg yolks
1 TBSP vanilla
2 1/2 cups CAKE flour
1 TBSP baking powder
1/4 tsp. salt
1 cup buttermilk
1 cup pecans (chopped after measuring)--OPTIONAL
1 cup Baker's angelflake coconut--OPTIONAL
4 egg whites
1 cup white sugar

Break the white chocolate into small pieces. Melt the white chocolate pieces in a double boiler, then cool slightly and add the vanilla--stir well. In a mixer add butter and 1 cup white sugar--beat. Add egg yolks--beat. Add melted white chocolate--beat. Into a bowl sift the cake flour, baking powder and salt--stir with a whisk. Add buttermilk to the cake flour mixture--stir with a whisk. Slowly add cake flour/buttermilk mixture to batter while beating. Remove bowl from mixer--add chopped pecans (optional) and coconut (optional)--stir to mix. In a mixer add the egg whites and 1 cup white sugar--beat until soft peaks form. Add egg white mixture to the batter--stir to mix. Pour batter into a greased 9 x13 cake pan. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3857 - Pecan Crisp

(by Shirley McNevich)

1 cup flour
1/2 cup butter
1 cup chopped pecans + extra for sprinkling
1 cup Domino's powdered sugar
1 cup thawed Cool Whip + extra for spreading
2 - 3oz. Philadelphia cream cheese (softened)
2 - 3.5oz. boxes Jell-O INSTANT French vanilla pudding mix
3 cups milk
1 small jar maraschino cherries

Drain the marachino cherries, slice each in half and place them on paper towels to drain. In a bowl add flour, butter and 1 cup chopped pecans--mix with a pastry blender to make crumbs. Press mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 8-12 minutes or until lightly browned. Cool completely. In a mixer add both cream cheeses--beat. Add 1 cup thawed Cool Whip--beat. Slowly add powdered sugar--beat. Spread cream cheese mixture over the cooled crust. In a mixer add both boxes of French vanilla pudding powder and the milk--beat on low until mixed, then beat on medium speed until thickened. Spread the pudding mixture over the cream cheese layer. Spread a thin layer of Cool Whip over the pudding mixture. Sprinkle more chopped pecans evenly over the top. Arrange the maraschino cherry halves all over the top. Refrigerate until cold.

#3856 - Chipped Ham Sandwiches

(by Shirley McNevich)

1/2 cup butter
1 onion (chopped)
2 cups Heinz ketchup OR chili sauce
1/3 cup white vinegar
1/2 cup water
1 TBSP Domino's dark brown sugar
2 tsp. French's yellow mustard
2 TBSP Worcestershire sauce
1 1/2 lbs. chipped chopped ham
good quality rolls

In a skillet over medium heat add the butter and the chopped onions--cook/stir until onions are tender. Add the ketchup, white vinegar, water, brown sugar, mustard and Worcestershire sauce--cook/stir until mixed. Turn heat back to simmer--simmer the mixture for 10 minutes. Taste--if too sweet add more mustard and vinegar, then stir again. If too sour, add more brown sugar and stir again. Once you have the flavor you like, add the chopped ham--stir to mix, then simmer until meat is heated and sauce is bubbling. Serve on good quality rolls.

#3855 - Very Blueberry Cake

(by Shirley McNevich)

3 egg whites
1 box Duncan Hines white cake mix
2 pints fresh blueberries
1 cup water
2 - 8oz. blueberry yogurt
1 - 8oz. Cool Whip (thawed)

In a mixer add egg whites--beat until they peak, then set aside. In a mixer add the white cake mix powder, water, and one of the yogurts--beat. Remove bowl from mixer--add beaten egg whites and one pint of the blueberries--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 40-50 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the other container of blueberry yogurt, all of the thawed Cool Whip, and the other pint of blueberries--stir to mix. Spread the mixture over the cooled cake. Keep cake refrigerated.

#3854 - Coconut Cream Squares

(by Shirley McNevich)

Crust: 1 cup flour; 1/2 cup cold butter; 2 TBSP white sugar; 1/2 cup chopped pecans

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 - 12oz. Cool Whip (thawed); 3 - 3.5oz. boxes Jell-O INSTANT coconut cream pudding mixes; 1/2 cup Baker's angelflake coconut; 1 cup Domino's powdered sugar; 4 cups milk

Crust: in a bowl add the flour, cold butter, white sugar and chopped pecans--mix well. Press the mixture into a greased 9 x 13 cake pan. Bake at 325 degrees 20-25 minutes. Cool completely. Filling: in a mixer add the cream cheese and powdered sugar--beat. Remove bowl from mixer--add 1 cup of the thawed Cool Whip--stir to combine. Spread the cream cheese mixture evenly over the cooled crust. In a mixer add the milk and all 3 boxes of the coconut cream pudding mix--beat on low until mixed. then beat on medium until it gels. Spread the pudding mixture evenly over the cream cheese mixture. Spread remaining Cool Whip evenly over the top. Refrigerate overnight. Sprinkle the coconut evenly over the top before cutting and serving.

#3853 - Devil Bars

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup butter (melted)
2/3 cup milk
3/4 cup Jif creamy peanut butter
1 - 7oz. jar Fluff marshmallow creme
1/2 cup chopped peanuts
6oz. Baker's semi-sweet baking chocolate (coarsely chopped)

In a bowl add the cake mix powder, melted butter and 1/3 cup of the milk--mix well. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 12-14 minutes or until center is almost set. Remove from oven and set aside for 3 minutes. In a bowl add the peanut butter and 1/3 cup milk--mix well. Spread the peanut butter mixture evenly over the baked crust. Dollop the marshmallow creme all over the top of the peanut butter mixture. Sprinkle the chopped nuts and coarsely chopped baking chocolate evenly over the top. Bake at 350 degrees 18-20 minutes or until center is set. Cool completely. Cut into bars or squares.

#3852 - Parsley Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 tsp. Lawry's seasoned salt
1 TBSP chopped fresh parsley
1 TBSP dried dill weed
1 TBSP dried onion flakes

In a small glass bowl add mayo, sour cream, seasoned salt, chopped parsley, dill weed and onion flakes--stir to combine. Cover and refrigerate overnight. Serve with assorted vegetables or good quality crackers.

#3851 - Zesty Salami Sticks

(by Shirley McNevich)

1/2lb. deli salami slices (sliced thin)
won ton wrappers
zesty Italian salad dressing

Place one slice of salami on to one won ton wrapper. Start at one end and roll it up like a cigar. Place it (seam side down) on to a greased cookie sheet. Repeat with all salami and won ton wrappers. Pour a little Italian salad dressing into a bowl. Use a pastry brush to lightly brush the tops of the wrappers with the dressing. Bake at 400 degrees 10-12 minutes or until lightly browned.

#3850 - Sour Cream Blueberry Mousse

(by Shirley McNevich)

1 cup blueberries + extra for sprinkling
1/2 cup white sugar
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 cup cold heavy cream

In a bowl add 1 cup blueberries, the white sugar and the salt--mash with a potato masher. Place the mashed mixture into a saucepan--turn heat to medium. Cook/stir until simmering, then cook/stir for 10 minutes or until the consistency of jam. Remove from heat and cool to room temperature. In a blender or a food processor add the cooled blueberry mixture, sour cream and softened cream cheese--blender on the puree setting until smooth. In a mixer add the cold heavy cream--beat until soft peaks form. Add the blueberry mixture to the cream mixture--stir well. Spoon the mixture into serving dishes and top with a few extra blueberries.

#3849 - Freeze Dried Strawberry Frosting

(by Shirley McNevich)

1 - 1.2oz. bag freeze dried strawberries
1 cup softened butter
3 tsp. milk
1 1/2 tsp. vanilla
3-4 cups Domino's powdered sugar

Open the bag of freeze dried strawberries--remove the little white packet inside the bag and discard it. Pour the freeze dried strawberries into a blend--beat until finely crushed. In a mixer add softened butter and crushed berries--beat. Add milk and vanilla--beat. Slowly add powdered sugar--beat while adding and only add enough powdered sugar to get the consistency you desire. If frosting is too thick, add a little more milk and beat again. If frosting is too thin, add more powdered sugar and beat again. Note: you can substitute freeze dried blueberries or freeze dried raspberries for the freeze dried strawberries as long as the package is similar in size.

#3848 - Peppermint Patty Cookies

(by Shirley McNevich)

2/3 cup Crisco shortening
1 1/3 cups Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 1/2 cups flour
1/3 cup Hershey's cocoa
1/2 tsp. salt
1/4 tsp. baking soda
1 - 8oz. bag York mini peppermint patties candies

In a a mixer add Crisco, brown sugar and vanilla--beat. Add eggs--beat. In a bowl add flour, cocoa, salt and baking soda--stir to mix. Slowly add flour mixture to batter--beat. Remove bowl from mixer--add all of the unwrapped mini peppermint patties to the batter--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 7-9 minutes or until cookies are set (they will be soft and moist). Let the cookies stay on the cookie sheets for 2 minutes, then place them on paper towels to cool.

#3847 - White Chocolate Kit Kat Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/3 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1/2 tsp. baking soda
1 1/2 cups flour
1/4 tsp. salt
1 1/4 cups Kit Kat candy bars pieces (more if you wish)
1/2 cup Nestle's white chocolate chips (more if you wish)

Use a butter knife to carefully cut the Kit Kat bars into bite sized pieces until you have at least 1 1/4 cups of pieces--set aside. In a mixer add softened butter, brown sugar and white sugar--beat. Add egg, vanilla, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add Kit Kat pieces and white chocolate chips--stir with a wooden spoon. Cover the bowl and refrigerate the dough for 3 hours. When ready to bake, drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-12 minutes (shorter times for softer cookies). Cool on the cookie sheets for 5 minutes, then place on paper towels to cool completely.

#3846 - Kit Kat Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 cup Hershey's hot fudge sauce
1 - 8oz. Cool Whip (thawed)
2 cups chopped Kit Kat candy bars
1/2 cup caramel sauce

Prepare cake batter according to box directions. Pour batter into a greased 9 x 13 cake pan and bake according to box directions--test with a toothpick for doneness. Cool completely. Use a large meat fork to poke holes all over the top of the cake. Follow the directions on the jar to heat up the hot fudge sauce, then pour it into and over the holes in the cake (your choice of amount--fill the holes as best as you can). Cool for a few minutes so the hot fudge sauce in the cake is room temperature. Spread the thawed Cool Whip all over the cake (if you don't like Cool Whip, you can use your favorite white frosting). Break the Kit Kat bars into small pieces using a butter knife, then measure until you have 2 cups of Kit Kat pieces. Sprinkle the chopped Kit Kat bars evenly over the Cool Whip/frosting. Drizzle caramel sauce all over the top (your choice of amount). Refrigerate overnight before cutting and serving.

#3845 - Vanilla Brickle Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
4 tsp. imitation vanilla
2 1/2 cups flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Hershey's bits 'o brickle
sea salt (for sprinkling)

In a bowl add flour, salt, baking soda and cornstarch--stir to mix, then set aside. In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add bits 'o brickle--stir with a wooden spoon. Cover the bowl and refrigerate for 3 hours. Remove bowl from refrigerator and wait 15 minutes. Scoop out 1 TBSP of the cookie mixture, roll it into a ball and place it on a greased cookie sheet. Repeat with all dough. Sprinkle a little sea salt on the top of each dough ball. Bake at 350 degrees 10-13 minutes or until cookie edges start to brown. Cool the cookies for 5 minutes on the cookie sheets, then place them on paper towels to cool completely. Timing is important with these cookies, so bake a test cookie and keep the rest of the dough in the refrigerator until you've tested the baking time.

#3844 - Quick Macaroni Salad

(by Shirley McNevich)

1 box Kraft macaroni and cheese dinner (blue box)
1/2 cup mayo
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon (cooked and crumbled)
1 tomato (chopped)

Prepare macaroni and cheese dinner according to directions, then dump it into a large glass bowl. Cool to room temperature, then stir. Add mayo, relish, chopped onions--stir to mix. Cover and refrigerate overnight. When ready to serve add the crumbled bacon and chopped tomatoes--stir well.

#3843 - Dill Shrimp

(by Shirley McNevich)

2lbs. shrimp (cooked, peeled and de-veined)
4 TBSP canola oil
2 TBSP white vinegar
2 TBSP minced dill
1/4 tsp. salt
1/4 tsp. black pepper

Place prepared shrimp (well drained) in a glass bowl--cover and refrigerate until cold. In a small bowl add canola oil, white vinegar, minced dill, salt and pepper--stir to mix. Drizzle the dill mixture over the cold shrimp--toss to coat. If not all shrimp are coated, make another batch of the dill mixture (you can omit the salt and pepper in the second batch), pour it over the cold shrimp and toss to coat again. Cover the bowl and refrigerate overnight before serving.

#3842 - Butter Raisin Cookies

(by Shirley McNevich)

1 1/2 sticks softened butter (NO SUBSTITUTES)
2/3 cup white sugar
1/4 to 1/2 tsp. salt
2 tsp. vanilla
1 3/4 cups flour
1/2 cups raisins
1/2 cup chopped pecans

In a saucepan add raisins--cover them with water and bring them to a boil over medium heat. Once boiling, cook them for 5 minutes, then drain them. In a mixer add butter and white sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped pecans--stir with a wooden spoon. Divide the dough in half and make a two dough logs (1 1/2" thick) with each half of the dough. Wrap each dough log in Saran wrap and refrigerate them for 3 hours. Remove one dough log from the refrigerator and remove the Saran wrap--cut the dough log into 1/4" thick slices and place them on greased cookie sheets. Bake at 375 degrees 8-10 minutes or until edges start to brown. Cool slightly, then place them on paper towels to cool. Repeat with second dough log. Note: best to do a test cookie to figure out the correct baking time; they aren't as good if they are overbaked.

#3841 - Parmesan Pepper Biscuits

(by Shirley McNevich)

2 cups + 2 TBSP flour
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. baking powder
7 TBSP cold butter
2 scallions (finely chopped)
3/4 cup grated Parmesan cheese
3/4 cup buttermilk
kosher salt for sprinkling

In a bowl add flour, black pepper, baking powder and salt--whisk to mix. Cut the cold butter into small pieces, then place them on a small plate and freeze them for 10 minutes. After 10 minutes, add the butter pieces to the flour mixture--toss well. Add the chopped scallions and grated Parmesan cheese--toss well. Add the buttermilk--mix with your hands just until dough forms. Roll out the dough on a floured counter to 8" x 8" square. Use a sharp knife to cut the dough into 2" x 2" pieces and place them on a greased cookie sheet. Sprinkle a little kosher salt over each piece of dough. Bake at 425 degrees 12-16 minutes or until golden brown.

#3840 - Dense Butter Cake

(by Shirley McNevich)

1 cup softened butter
1 1/2 cups white sugar
2 eggs
1 TBSP vanilla OR almond extract
2 1/2 cups flour
2 tsp. baking powder
a pinch of salt
Domino's powdered sugar (for dusting)

In a mixer add butter and white sugar--beat. In a cup add the eggs--beat with a fork. Reserve 1 TBSP of the beaten eggs. Add the rest of the beaten eggs to the mixer--beat. Add vanilla--beat. Remove bowl from mixer. In a separate bowl add baking powder, salt and flour--whisk to mix. Add flour mixture to the batter--stir with a wooden spoon until stiff dough forms. Press HALF of the batter into two greased 8" cake pans. Use a pastry brush to brush the reserved beaten eggs over the top of each batter. Bake at 350 degrees 30-35 minutes or until top is golden brown. Cool completely, then let them sit overnight. The next day dust the tops of each cake with powdered sugar, then cut into wedges to serve. Note: if you eat them the same day you bake them, they won't have much flavor.

#3839 - Puff Pastry Chicken Pizza

(by Shirley McNevich)

1 sheet frozen puff pastry dough (thawed according to package directions)
garlic powder
oregano
salt
pepper
1/2 cup shredded mozzarella cheese
grated Parmesan cheese
pesto sauce OR your favorite pasta sauce
1 to 1 1/2 cups cooked/diced chicken breasts
olive oil

Place a single sheet of thawed puff pastry dough on to a greased cookie sheet. Use your fingers to pinch closed any small holes in the seams of the dough. Use the tines of a fork to prick the dough all over (including the edges) so that the dough won't puff as much during baking. Spread a layer of pesto sauce OR pasta sauce over the dough. In a bowl add the diced cooked chicken and a little olive oil--toss to coat. Spread the chicken pieces evenly over the sauce. Sprinkle garlic powder, oregano, salt, pepper and Parmesan cheese over the chicken pieces. Spread the shredded mozzarella cheese evenly over the top. Bake at 400 degrees 15-24 minutes until cheese is melted and starting to brown. Remove from oven--cool slightly, then slice to serve.

#3838 - Whipped Peanut Butter Frosting

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
2/3 cup milk
3 cups mini marshmallows
2 cups heavy whipping cream (cold)
1 tsp. vanilla

In a saucepan over low heat add the peanut butter chips, milk and mini marshmallows--cook/stir until melted and smooth. Remove from heat and cool to lukewarm temperature. In a mixer add heavy whipping cream--beat until stiff. Remove bowl from mixer--add cooled peanut butter chip mixture and vanilla--stir well.

#3837 - Vanilla Donut and Cookie Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar
1 TBSP water
1 TBSP vanilla

In a small pot over low heat add water, vanilla and powdered sugar--cook/stir until melted and thickened. Remove from heat. You can dip the tops of donuts or cookies in the glaze, then set them on wax paper to cool.

#3836 - Dill Weed Fried Potatoes

(by Shirley McNevich)

4 large yukon gold potatoes
1 large onion (sliced thin and rings separated)
4 TBSP butter
2 TBSP olive oil
1/2 tsp. garlic powder
1/2 tsp. dried dill weed
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

Peel and wash potatoes, then slice them about 1/8" thick. In a large cast iron skillet over medium heat add butter and olive oil--stir until melted. Add sliced potatoes and separated onions--toss to coat. Use a spatula and keep turning/frying the mixture until onions start to brown. Sprinkle with the dill weed, salt and pepper--toss to coat. Cook/stir until potatoes are nice and brown, and onions are caramelized. Serve hot.

#3835 - Simple Shortbread Cookies

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Domino's powdered sugar + extra for sprinkling
2 cups flour

In a mixer add butter and powdered sugar--beat. Slowly add flour--beat until crumbly dough forms. Remove bowl from mixer--work dough with your hands until you have a large smooth dough ball. Dust your counter with powdered sugar, place the dough in the center, dust the top of the dough with powdered sugar and roll out the dough to 1/4" thick. Cut cookies with a biscuit cutter or round cookie cutter and place them on parchment paper lined cookie sheets. Bake at 350 degrees 16-18 minutes or until lightly browned. Remove from oven and let them cool completely on the cookie sheets.

#3834 - Strawberry Butter

(by Shirley McNevich)

1 cup fresh strawberries (stems removed)
1 stick softened butter
2 TBSP Domino's powdered sugar

In a bowl add the strawberries--mash them with a potato masher. In a mixer add butter--beat. Add mashed strawberries and powdered sugar--beat on low just until mixed. Use it on bagels, toast, etc.

#3833 - Butterscotch Surprise Cupcakes

(by Shirley McNevich)

Butterscotch Sauce: 1/4 cup butter; 3/4 cup Domino's dark brown sugar (packed); 3/4 cup heavy cream; 2 tsp. vanilla; 1/2 tsp. salt

Cupcake Batter: 1 2/3 cups flour; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. salt; 1 cup Domino's dark brown sugar (packed); 1/2 cup butter (melted); 1 egg; 1/4 cup Breakstone's sour cream; 3/4 cup milk; 1 TBSP vanilla

White Frosting: 2 sticks softened butter; 3-4 cups Domino's powdered sugar; 1/4 cup heavy cream; 2 1/2 tsp. vanilla; a pinch of salt

In a saucepan over medium heat add 1/4 cup butter--melt. While stirring add 3/4 cup brown sugar until dissolved. While stirring add heavy cream until mixed--let mixture cook/thicken for 5 minutes. Remove from heat--add 2 tsp. vanilla and 1/2 tsp. salt--stir well. Let the mixture cool to room temperature.

Cupcake batter: in a bowl add flour, baking powder, baking soda and salt--stir to mix. In a mixer add the brown sugar and melted butter--beat. Add egg, sour cream, milk and vanilla--beat. Slowly add flour mixture--beat. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 350 degrees 18-20 minutes--test with a toothpick for doneness. Cool completely.

Frosting: in a mixer add the softened butter--beat. Add heavy cream, vanilla and salt--beat. Slowly add powdered sugar--beat until thick and creamy. Fill an empty plastic squeeze bottle (must have a tip) with the butterscotch mixture. Stab the tip of the squeeze bottle into the center of one of the cooled cupcakes--squeeze a penny-sized amount of butterscotch into the cupcake. Repeat with all cupcakes. Frost the cupcakes with the vanilla frosting. If you have butterscotch mixture left over, drizzle butterscotch over the frosting on each cupake.

#3832 - Drizzled Butterscotch Cookies

(by Shirley McNevich)

2 1/4 cups flour
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 cup softened butter
1 tsp. baking soda
1 tsp. salt
2 eggs
2 1/2 to 3 cups Nestle's butterscotch chips

In a mixer add white sugar, brown sugar and softened butter--beat. Add vanilla and eggs--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 2 cups of the butterscotch chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees 8-10 minutes. Place cookies on paper towels to cool completely. Once cookies are cooled, melt the remaining 1/2 cup of butterscotch chips (or 1 cup if you want alot) according to bag directions. Place a few of the cooled cookies at a time on to wax paper. Drizzle the melted butterscotch over the cookies. Repeat with all cookies.