#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.