#3782 - Spaghetti Pie

(by Shirley McNevich)

Crust: 7oz. raw spaghetti; 1 egg; 1/3 cup grated Parmesan cheese

Filling: 1lb. ground chuck; 1 tsp. salt; 1/2 tsp. pepper; 1/2 cup chopped green bell peppers; 1/2 cup chopped onions (more if you wish); 1 - 14oz. jar chunky pasta sauce (room temperature)

Topping: 1 cup shredded mozzarella cheese (more if you wish)

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE. In a large bowl add the egg--beat. Add Parmesan cheese--stir well. Add the drained spaghetti--toss to coat. Grease a 9" deep dish pie plate. Spread the spaghetti mixture over the bottom and up the sides of the greased pie plate. In a skillet over medium heat add the ground chuck, salt, pepper, green bell peppers and chopped onions--cook/stir until beef is browned. Drain off any grease, then add the pasta sauce--stir well. Spread the beef mixture over the spaghetti mixture. Spread the shredded mozzarella cheese over the top. Bake at 350 degrees 25-35 minutes or until hot. Cool for a few minutes, then slice and serve in pie shaped wedges.

#3781 - Easy Buttery Mints

(by Shirley McNevich)

1/2 stick softened butter (NO SUBSTITUTES)
1lb. Domino's powdered sugar
1 TBSP milk
1 tsp. vanilla
1/2 tsp. mint extract
3 drops any color food coloring

In a mixer add butter--beat. Slowly add powdered sugar--beat. Add milk, vanilla and mint extract--beat until smooth. Remove bowl from mixer--on a clean surface, knead the dough until the color is even. Roll the dough to desired thickness, then cut out the mints using mini cookie cutters. Cover a cookie sheet with wax paper and place the mints on the wax paper (you can put them really close together but not touching). Refrigerate until cold. Keep refrigerated.

#3780 - Spring Onion Potato Cassrole

(by Shirley McNevich)

3lbs. red potatoes (washed, peeled and cut into 1" chunks)
1 cup Carnation evaporated milk (NOT condensed)
1/2 cup Breakstone's sour cream
1 tsp. salt
1/2 tsp. pepper
8oz. shredded sharp cheddar cheese
8 slices bacon (fried and crumbled)
thinly sliced green onions

Place the potato chunks in a pot and cover them with salted water--bring to a boil over medium heat, then cook 20 minutes or until tender. Drain the potatoes. In a large bowl add drained potatoes, evaporated milk, sour cream, salt and pepper--mash with a potato masher. Add HALF of the cheese and HALF of the crumbled bacon--stir until mixed. Spread the mixture into a greased 3 qt. casserole dish. Bake at 350 degrees 25-30 minutes or until hot. Remove from oven--sprinkle spring onions, remaining bacon and remaining cheese over the top. Return to oven and bake until cheese is melted.

#3779 - Deluxe Mashed Potatoes

(by Shirley McNevich)

2lbs. red potatoes (washed, peeled and cut into 2" or so pieces)
3 cups chopped broccoli florets
2 TBSP butter
1/3 cup finely chopped red bell pepper
1 tsp. finely chopped garlic
1 1/2 cups shredded sharp cheddar cheese
1/2 cup Breakstone's sour cream
milk
1/2 tsp. salt
1/4 tsp. pepper

In a large saucepan add potato pieces--cover them with water. Over medium heat bring the water to a boil, then cook the potatoes for 10 minutes. Add the chopped broccoli pieces to the potatoes and continue to cook another 8-10 minutes or until potatoes and broccoli are tender. Remove from heat, then drain and set aside. In a skillet over medium heat add butter--melt. Add chopped red bell peppers--cook/stir for 3 minutes. Add chopped garlic--cook/stir 1-2 minutes longer. Remove from heat. In a large bowl add drained potatoes/broccoli, red bell peppers/garlic, shredded cheddar cheese, sour cream, salt and pepper--mash with a potato masher. Add milk a little at a time, stirring in between, until mashed potatoes are the consistency you desire.

#3778 - BBQ Beef Casserole

(by Shirley McNevich)

1/2lb. ground chuck
4 slices bacon (cut into small pieces)
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup Heinz ketchup
1 TBSP French's yellow mustard
1 TBSP cider vinegar
16oz. Bush's regular baked beans
8oz. cut green beans (drained)
5 deli slices American cheese
3/4 cup crushed Fritos

In a skillet over medium heat add ground chuck, bacon pieces, salt, pepper and chopped onions--cook/stir until beef is browned, then drain off the grease. In a large bowl add brown sugar, ketchup, mustard and cider vinegar--stir until mixed. Add baked beans, drained green beans and the drained beef mixture--stir well. Spread the mixture in a greased 2 qt. casserole dish. Bake at 350 degrees 25-30 minutes or until hot and bubbling. Remove from oven--cover the top of the casserole with the crushed Fritos, then place the cheese slices over the top. Return to oven and bake until cheese melts (about 4-6 minutes).

#3777 - Ritz Snow Sandwiches

(by Shirley McNevich)

32 regular Ritz crackers
1/2 cup Jif creamy peanut butter
1 tsp. vanilla
2 cups Nestle's semi-sweet chocolate chips
2 cups Domino's powdered sugar

Place the powdered sugar in a bowl--set aside. In a bowl add the peanut butter and vanilla--mix well. Spread a little of the peanut butter mixture on to one cracker, then place another cracker on top. Repeat with all crackers. Place the cracker sandwiches on a cookie sheet. Place the cookie sheet in the freezer for 10 minutes. In a microwave safe bowl add the chocolate bits--microwave on high in 30 second increments until melted and smooth. Remove tray from freezer. Dip one sandwich at a time completely in the melted chocolate, let any extra chocolate drip off, then toss it in the bowl of powdered sugar until coated. Place it on wax paper. Repeat with all sandwiches.

#3776 - Baked Ritz Crackers

(by Shirley McNevich)

1 stick butter (melted)
1/4 cup fresh grated Parmesan cheese
1 TBSP red pepper flakes
1 tsp. garlic powder
1 box regular Ritz crackers

In a large bowl add all of the Ritz crackers. Drizzle the melted butter over the crackers while tossing the crackers. Add the Parmesan cheese, red pepper flakes and garlic powder--gently toss to coat. Place the crackers on cookie sheets. Bake at 300 degrees for 15 minutes.

#3775 - Chocolate Snack Mix (Muddy Buddies)

(by Shirley McNevich)

9 cups Rice Chex cereal
1 cup Nestle's semi-sweet chocolate bits OR Nestle's white chocolate bits
1/2 cup Jif peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Place the cereal in a large bowl--set aside. In a microwave safe bowl add the chocolate bits, peanut butter and butter--microwave on high in 30 second increments, stirring in between, until melted and smooth. Add the vanilla--stir. Drizzle the chocolate mixture over the cereal--use a spatula and toss to coat. Pour the cereal into a large plastic bag and add all of the powdered sugar--close the bag tightly and shake until coated. Spread the cereal mixture on sheets of wax paper to cool.

#3774 - Easy Caramel Corn

(by Alma Russell - friend)

3 - 3.5oz. bags Chester's Puffcorn Butter Puffed Corn Snacks (a Frito/Lay product found in the snack food aisle)
2 sticks butter
2 cups Domino's dark brown sugar (packed)
1/2 cup Kayro dark corn syrup
1/2 tsp. baking soda
1/2 tsp. vanilla

In a saucepan over medium heat add the butter, brown sugar, and dark corn syrup--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add baking soda and vanilla--stir well. Dump all of the puffed corn into a large foil roasting pan. Drizzle the hot caramel mixture over the puffed corn while stirring. Keep stirring until coated. Bake at 225 degrees for 1 hour, stirring every 15 minutes.

#3773 - Bacon Cheeseburger Dip

(by Shirley McNevich)

1/2lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
8 bacon strips (cut into 1" chunks)
1/2 of a large onion (chopped)
4oz. softened Philadelphia cream cheese
1 TBSP Worcestershire sauce
2 TBSP Heinz ketchup
1/2 cup Breakstone's sour cream
1/4 cup mayo
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a skillet over medium heat add the ground chuck, salt and pepper--cook until beef is browned, then drain the beef and set aside. Fry the bacon in a skillet. When bacon is done, remove the bacon but leave the drippings in the skillet. To the bacon drippings add the chopped onions--cook/stir until tender, then drain off the grease. In a large bowl add cream cheese, Worcestershire sauce, mayo, sour cream and ketchup--stir well. Add drained beef, bacon pieces, onions and both cheeses--stir to mix. Spread the mixture in a glass pie plate. Bake at 350 degrees 20-25 minutes or until hot. Serve with good quality chips or crackers.

#3772 - Toaster Oven Hot Dogs

(by Shirley McNevich)

1 TBSP olive oil
1 large yellow onion
4 good quality hot dogs
4 hot dog buns
6 TBSP mayo
2 TBSP spicy brown mustard
4 TBSP BBQ sauce
1/2 cup shredded sharp cheddar cheese
6 slices bacon (fried and crumbled)

If hot dogs are frozen, place them in water for 15 minutes or until thawed. Cover your toaster oven tray with foil and spray it with Pam. Place the thawed hot dogs on the foil (not touching each other) and spray the hot dogs with Pam. Set toaster oven to "BAKE" and a temperature of 400 degrees. Bake the hot dogs 15-20 minutes or until plump and browned. While the hot dogs are baking, peel and quarter the onion, then separate the rings. In a skillet over medium heat add olive oil and onions--cook/stir until brown and caramelized. In a bowl add mayo, spicy brown mustard and BBQ sauce--stir well. Slather the BBQ mixture evenly over both halves of each opened hot dog bun. Sprinkle the crumbled bacon evenly over the buns. Place one hot dog in each bun. Top each hot dog with shredded sharp cheddar cheese and caramelized onions. Note: hot dogs come out GREAT in the toaster oven. You can top/dress them any way you wish instead of using the ingredients in this recipe.

#3771 - Creamy Scalloped Potatoes

(by Shirley McNevich)

2lbs. Yukon gold potatoes
3 cups whipping cream
1/4 cup chopped fresh parsley
2 garlic cloves (chopped)
1 1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 cup fresh grated Parmesan cheese

Wash and peel the potatoes, then slice them thinly. In a large bowl add whipping cream, chopped parsley, chopped garlic, salt and pepper--stir well. Add the sliced potatoes--toss to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Bake at 400 degrees for 30 minutes (stirring every 10 minutes). Remove from oven--sprinkle the Parmesan cheese over the top. Return to oven and bake 20 minutes longer or until bubbling hot and golden brown. Let stand for 10 minutes before serving. Note: if you don't slice the potatoes thin enough, you'll have to bake it longer to make sure the potatoes are tender.

#3770 - Microwave BBQ Ham Sandwiches

(by Shirley McNevich)

10 thin slices deli brown sugar ham
3 TBSP BBQ sauce
2 TBSP chopped onions
2 hard rolls (sliced)

In a microwave bowl add the ham slices, BBQ sauce and chopped onions--toss until all ham is coated. Microwave on high in :30 second increments, stirring in between, until hot. Spread half of the mixture on each of the hard rolls.

#3769 - Peanut Butter Cup Frosting

(by Shirley McNevich)

1 1/2 sticks 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 Reese's MINI peanut butter cups

Grind the mini Reese's peanut butter cups in a food processor, or place them in a Ziploc bag and crush them with a rolling pin. In a mixer add softened butter--beat. Add cocoa and vanilla--beat. Add whipping cream--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed for 3 minutes. Remove bowl from mixer--add crushed peanut butter cups--stir well. If frosting is too thick, add another TBSP heavy whipping cream at a time and stir well. If frosting is too thin, add a little more powdered sugar and stir well.

#3768 - Double Spaghetti Casserole

(by Shirley McNevich)

6oz. raw spaghetti
3/4lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
26oz. chunky pasta sauce
4oz. pepperoni slices
10 slices deli provolone cheese

Break the raw spaghetti in half, then cook it according to box directions. Drain the spaghetti but do NOT rinse. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned and onions are tender. Remove from heat. In a large bowl add meat mixture, drained spaghetti and pasta sauce--stir well to mix. Spread HALF of the spaghetti mixture into a greased 9 x 13 glass baking dish. Spread HALF of the pepperoni slices over the spaghetti mixture. Cut the provolone cheese slices into quarters. Spread HALF of the provolone quarters over the pepperoni slices. Spread remaining spaghetti mixture over the cheese. Spread remaining pepperoni slices over the spaghetti mixture. Spread remaining provolone quarters over the top. Bake at 350 degrees 35-45 minutes or until hot and cheese is melted.

#3767 - Dipped Peppermint Cookies

(by Shirley McNevich)

Batter: 1 cup white sugar; 1 cup softened butter; 1 egg; 1 TBSP milk; 1/2 tsp. peppermint extract; 3 - 1oz. squares Baker's semi-sweet baking chocolate; 2 1/2 cups flour; 1/4 tsp. baking powder; 1/4 tsp. salt

Dip: 16oz. vanilla candy melts; 1/2 tsp. peppermint extract; 12 - 1oz. squares Baker's semi-sweet baking chocolate; 1 TBSP Crisco shortening

Melt the 3 squares semi-sweet baking chocolate according to box directions, then cool to room temperature. In a mixer add white sugar and butter--beat. Add egg, milk and 1/2 tsp. peppermint extract--beat. Add melted chocolate--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the cookie dough into two equal parts, then shape each dough half into an 8" x 2" log and wrap each with Saran wrap. Refrigerate them overnight. The next day unwrap one log, slice the log into 1/4" thick cookies and place them on greased cookie sheets. Bake at 350 degrees 10-12 minutes. Repeat with all dough and cool cookies completely. Melt the vanilla candy melts according to bag directions, then add 1/2 tsp. peppermint extract and stir. Dip each cookie halfway into the vanilla mixture, then place on wax paper to cool. Repeat with all cookies. Once vanilla coating has hardened, melt the 12 squares of semi-sweet baking chocolate with the Crisco--stir until melted and smooth. Dip the uncoated part of each cookie into the chocolate mixture, then place on wax paper to harden (about 2 hours). Optional: for special holidays, add a few drops of food coloring to the melted vanilla candy melts (red or green for Christmas, green for St. Patrick's Day, etc.).

#3766 - Sinful Chocolate Cake

(by Shirley McNevich)

Batter: 1/2 cup softened butter; 1/2 cup Crisco shortening; 2 - 1oz. squares Baker's UNsweetened baking chocolate; 1 cup water; 2 1/2 cups flour; 2 cups white sugar; 1 tsp. baking soda; 1/2 cup buttermilk; 2 beaten eggs; 2 tsp. vanilla

Frosting: 1/2 cup softened butter; 2 - 1oz. squares Baker's UNsweetened baking chocolate; 6 TBSP milk; 1lb. Domino's powdered sugar; 2 tsp. vanilla; 1 cup chopped pecans

In a saucepan over low heat add 1/2 cup butter, 1/2 cup Crisco shortening, 2 squares unsweetened baking chocolate and the 1 cup water--cook/stir until mixture is melted, then remove from heat. In a bowl add flour, white sugar and baking soda--stir to mix. In a mixer add eggs, buttermilk and 2 tsp. vanilla--beat. Slowly add flour mixture--beat. Add melted chocolate mixture--beat. 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. While caking is baking, make the frosting. In a heavy saucepan add 1/2 cup butter, 2 squares unsweetened baking chocolate, and 6 TBSP milk--cook/stir over medium low heat until bubbles form around the edges of the mixture. Remove from heat--add powdered sugar, 2 tsp. vanilla and the chopped pecans--stir well. Frost the warm cake, then cool completely.

#3765 - Browned Butter Frosting

(by Shirley McNevich)

6 TBSP butter (NO substitutes)
3 cups Domino's powdered sugar
1 1/2 tsp. vanilla
milk (as necessary)

In a saucepan over medium heat add all of the butter--cook/stir until melted, then cook/stir for about 5 minutes or until the butter just starts turning golden brown. Remove from heat and cool butter to room temperature. In a mixer add browned butter and powdered sugar--beat. Add vanilla--beat. Add 1 TBSP milk at a time, beating in between, until spreading consistency.

#3764 - Stovetop BBQ Sauce

(by Shirley McNevich)

2 cups Heinz ketchup
1 cup water
1/2 cup apple cider vinegar
5 TBSP Domino's dark brown sugar (packed)
5 TBSP white sugar
1/2 TBSP fresh ground black pepper
1/2 TBSP onion powder
1/2 TBSP ground mustard
1 TBSP lemon juice
1 TBSP Worcestershire sauce

In a heavy saucepan add ketchup, water, cider vinegar, brown sugar, white sugar, pepper, onion powder, ground mustard, lemon juice and Worcestershire sauce--stir well. Place saucepan over medium heat--cook/stir until boiling. Once boiling, reduce heat to simmer--simmer for 75 minutes or until thick (stirring frequently). Taste--adjust seasonings as necessary. Recipe may be doubled.

#3763 - Irish Brisket

(by Shirley McNevich)

4 carrots (washed, peeled and sliced)
10 small red potatoes (washed and quartered)
1 large onion (sliced and rings separated)
5-6 cups beef broth
salt and pepper (to your taste)
1 - 4lb. corned beef brisket with spice packet
1/2 of a large head of cabbage (cut into bite sized pieces)

Pour the beef broth into a crock pot. Salt/pepper all sides of the brisket (to your taste). Place the brisket in the center of the crock pot. Sprinkle the contents of the spice packet over the brisket. Place the lid on top and cook on low for 4 hours. Remove lid and add the carrots, potatoes and onions to the broth (adding more beef broth if necessary). Replace lid and cook on low for 3 hours. Remove lid and add the cabbage pieces to the broth (adding more beef broth if necessary). Replace lid and cook 1 hour longer or until cabbage is tender and brisket is tender. Optional: add your own mixture of spices in addition (or in place of) the spice packet.

#3762 - Bacon Pasta Salad

(by Shirley McNevich)

12oz. three color rotini pasta
10 slices bacon (fried and crumbled)
1 cup mayo
3 TBSP Hidden Valley Ranch dressing powder (dry)
1/4 tsp. garlic powder
fresh ground black pepper (to your taste; optional)
1 large tomato (chopped)
1 - 4.25oz. can sliced black olives (well drained)
1 cup shredded cheese (your choice of type)

In a pot of salted boiling water, cook the pasta according to bag directions, then drain but do NOT rinse. Let the pasta cool to room temperature. In a bowl add mayo, ranch dressing powder, garlic powder and pepper--stir well. In a large bowl add drained pasta, crumbled bacon, drained black olives and shredded cheese--toss to mix. Add the mayo mixture to the pasta mixture--toss to mix. Add more mayo as necessary and toss again until salad has the consistency you like. Cover and refrigerate until cold. When ready to serve, drain any liquid off of the chopped tomatoes and add them to the pasta salad--stir to mix.

#3761 - Baked Chicken and Onions

(by Shirley McNevich)

2 TBSP butter
2 sweet onions (peeled, sliced and rings separated)
a few garlic cloves (sliced thin)
1/4 cup A1 steak sauce (the thick and hearty variety)
2 TBSP Domino's dark brown sugar (packed)
4 boneless/skinless chicken breasts
salt
pepper
2 TBSP Dijon mustard
fresh grated Parmesan cheese

Salt and pepper both sides of each chicken breast and place them in a greased glass baking dish. In a large skillet over medium heat add butter--melt. Add sliced onions and cover the skillet--stir them every 3 minutes until they've cooked a total of 9 minutes. Add sliced garlic--keep cooking/stirring for around 10 minutes or until onions are a nice caramel brown color. Add the brown sugar and 3 TBSP of the A1 sauce--cook/stir until incorporated. Remove from heat. In a bowl add the remaining A1 sauce and the dijon mustard--stir to mix. Spread the mustard mixture evenly over each chicken breast. Use tongs to spread the onion mixture over the chicken breasts. Bake at 400 degrees 30-40 minutes or until chicken is no longer pink inside. Remove from oven and sprinkle fresh grated Parmesan cheese over the chicken breasts.

#3760 - Easy Tomato Dip

(by Shirley McNevich)

4 fresh tomatoes (chopped)
1/2 of a red onion (chopped)
1 clove garlic (minced)
2 TBSP balsamic vinegar
1/4 cup olive oil
1 TBSP Italian seasoning

In a bowl add chopped tomatoes, chopped red onions, minced garlic, balsamic vinegar, olive oil and Italian seasoning--mix well. Cover and refrigerate overnight. Stir before serving. Serve with bread or good quality crackers. Optional: if you want the dip to be more tangy, add more balsamic vinegar.

#3759 - Bacon Tomato Cups

(by Shirley McNevich)

8 slices bacon (fried and crumbled)
1 tomato (chopped)
1/2 of an onion (chopped)
3oz. shredded Swiss cheese
1/2 cup mayo
1 tsp. dried basil
1 - 16oz. can refrigerated buttermilk biscuit dough

Grease a mini muffin tin. In a bowl add crumbled bacon, chopped tomatoes, chopped onions, shredded Swiss cheese, mayo and basil--stir to mix. Open the biscuit dough and separate the biscuits. Use a very sharp knife to cut each biscuit (horizontally) into two pieces. Repeat with all biscuit dough. Place one cut biscuit dough into each of the mini muffin tin cups. Fill each with the bacon mixture. Bake at 375 degrees 10-13 minutes or until golden brown.

#3758 - Ritzy Ham Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2/3 cup mayo
1 1/2 cups bite sized cooked ham pieces
4oz. shredded Swiss cheese
1 TBSP finely chopped green bell pepper
1 TBSP Gulden's spicy brown mustard
3/4 cup crushed Ritz crackers
2 TBSP butter (melted)
extra Ritz crackers for dipping

In a bowl add cream cheese and mayo--beat until smooth. Add ham pieces, shredded Swiss cheese, chopped green bell pepper and spicy brown mustard--stir to mix. Spread the mixture into a 9" glass pie plate. In a bowl add crushed Ritz crackers and melted butter--stir to mix. Spread the cracker mixture evenly over the top. Bake at 400 degrees 13-15 minutes or until hot. Serve hot with Ritz crackers.

#3757 - Cobb Sandwiches

(by Shirley McNevich)

1 loaf French bread
mayo
1 ripe peeled avocado (coarsely mashed)
1 TBSP minced red onions
1 1/2 TBSP lime juice
1 garlic clove (minced)
1/8 tsp. salt
sliced deli turkey
sliced deli ham
Swiss cheese slices
10-12 cooked bacon slices
2 hard boiled eggs (peeled and sliced)
1 large tomato (sliced)
torn greens (lettuce, arugula, etc.)
salt and pepper (to your taste)

In a bowl add mashed avocado, minced red onions, minced garlic and 1/8 tsp. salt--mix well. Horizontally slice the French bread in half. Lightly spread mayo on each side of the sliced bread. Evenly spread avocado mixture over the mayo. On one side of the bread layer turkey, ham, Swiss cheese, bacon, sliced eggs, tomato slices and greens. Add extra salt and pepper to your taste. Place other half of French bread on top, then slice the whole thing into 2" sandwiches.

#3756 - Blueberry Crumb Muffins

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 1/2 cups fresh blueberries
Crumb Mixture: 2 TBSP flour; 2 TBSP Domino's dark brown sugar (packed); 1/4 tsp. cinnamon; 2 TBSP cold butter

In a mixer add 1/2 cup softened butter and white sugar--beat. Add eggs, milk and vanilla--beat. Remove bowl from mixer--add 2 cups flour, the baking powder and the salt--stir until mixed. Add blueberries--stir. Place cupcake liners into muffin tins. Fill each liner 2/3 full with batter. In a separate bowl add 2 TBSP flour, the brown sugar, the cinnamon and the 2 TBSP cold butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the cupcake batter in each liner. Bake at 375 degrees 25-30 minutes--test with a toothpick for doneness.

#3755 - Buffalo Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
10oz. cooked chicken (cut into bite sized pieces)
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
8oz. shredded Colby/Monterey Jack cheese blend

Spread the cream cheese over the bottom of a glass pie plate. Layer the chicken pieces over the cream cheese. Layer the wing sauce over the chicken pieces. Layer the ranch dressing over the wing sauce. Sprinkle the shredded cheese evenly over the top. Bake at 350 degrees 20-25 minutes or until cheese is melted and mixture is hot. Serve with baguette slices, tortilla chips or good quality crackers.

#3754 - Bacon and Onion Cabbage

(by Shirley McNevich)

6 slices raw bacon (cut into small pieces)
1 large onion (chopped)
2 garlic cloves (minced)
1 large cabbage (cored and sliced into bite sized pieces)
1/2 to 1 TBSP salt
1 tsp. fresh ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

In a Dutch oven over medium heat add bacon pieces--cook/stir until bacon is crispy. Add the minced garlic and chopped onions--cook/stir until onions are caramelized. Add salt, pepper, onion powder, garlic powder and paprika--stir well. Add cabbage pieces--cook/stir for 10 minutes. Turn heat back to low, tilt a lid on top and simmer 30 minutes longer (stirring every 5-10 minutes) or until cabbage is done to your liking.