#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.

#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.

#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.

#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.

#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.

#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).

#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.

#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.

#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.

#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.

#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.

#3831 - White Chocolate Oat Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups Quaker quick oats
2 cups Nestle's white chocolate chips (more if you wish)
1 cup chopped pecans

In a mixer add softened butter, brown sugar and white sugar--beat. Add eggs, vanilla, baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add oats, white chocolate chips and chopped pecans--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 9-12 minutes. Cool slightly, then place them on paper towels to cool completely.

#3829 - Cinnamon Ball Pie

(by Shirley McNevich)

2 cups flour
1 TBSP baking powder
1/2 tsp. salt
1/2 cup cold butter
3/4 to 1 cup cold milk
1/4 cup Domino's dark brown sugar (packed)
1/4 cup white sugar
1 TBSP cinnamon
1 stick butter (melted)
Glaze: 1/3 cup Domino's powdered sugar; 1-2 TBSP milk

In a bowl add flour, baking powder and salt--whisk to mix. In a separate bowl add brown sugar, white sugar and cinnamon--stir to mix, then set aside. Cut the 1/2 cup cold butter into cubes and add to flour mixture--mix with a pastry blender until crumbs form. Slowly add the 3/4 to 1 cup cold milk and mix with your hands until dough forms (only add enough milk to make a good dough ball). Grease a 10" pie plate. Pinch and roll the dough into 1" dough balls. Spread 4 TBSP of the melted butter into the bottom of the greased pie plate, moving the plate around so the whole bottom gets coated with melted butter. Roll each dough ball in the cinnamon mixture, then place them in a single layer in the pie plate (on the bottom and up the sides). Drizzle the remaining melted butter all over the dough balls. If you have any cinnamon sugar mixture left over, sprinkle it over the tops of the dough balls. Bake at 350 degrees about 25 minutes or until browned and bubbling. In a bowl add the powdered sugar--add just enough of the 1-2 TBSP milk to stir and make a thick glaze. Let the cinnamon balls cool slightly, then drizzle the glaze evenly over the cinnamon balls just before serving.

#3826 - Cashew Brownies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
3/4 cup softened butter
3 eggs
3oz. Baker's UNsweetened baking chocolate (melted and cooled according to box directions)
1 TBSP vanilla
1 1/4 cups flour
1/4 tsp. salt
1 1/2 cups Nestle's semi-sweet chocolate chips
1 cup chopped cashews
16 Kraft caramels (unwrapped)
3 TBSP milk

In a bowl add brown sugar and butter--beat with a spoon. Add eggs and vanilla--beat. Add cooled unsweetened melted chocolate and salt--beat. Add flour and chocolate chips--stir just until mixed. Pour the batter evenly into 2 - 9" square cake pans (lined with foil and sprayed with Pam). Sprinkle the chopped cashews evenly over the batter in each pan. Bake at 325 degrees 20-25 minutes just until brownies are firm to the touch--do NOT overbake. Cool for 30 minutes. In a saucepan over low heat add the unwrapped caramels and the milk--cook/stir until melted and smooth. Drizzle the melted caramel mixture evenly over the cooled brownies in each pan. Cool completely. Use the foil to remove the brownies from each pan and cut them into squares.

#3825 - Turtle Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking powder
12oz. Nestle's semi-sweet chocolate chips
1 TBSP Crisco shortening
30 Kraft caramels (unwraped and each cut in half; caramels MUST be fresh)
chopped pecans

Preheat oven to 325 degrees. Place the unwrapped/halved caramels on a cookie sheet and set them on TOP of the oven (so they will soften a bit). In a mixer add butter and brown sugar--beat. Add vanilla and baking powder--beat. Slowly add flour--beat. Refrigerate dough for 20 minutes, then scoop a teaspoonful of dough at a time and roll it into a 1" ball. Place the dough balls on greased cookie sheets 2" apart. Use the back of a spoon to slightly flatten each dough ball. Bake at 325 degrees 13-15 minutes. Place cookies on paper towels and cool them completely. In a microwave safe bowl add the chocolate chips and Crisco--microwave on high in 30 second increments, stirring in between, until melted and smooth. Use your fingers to flatten one caramel half to almost the same size as one of the cooled cookies. Place a dab of melted chocolate in the center/top of the cookie and place the flattened caramel on top of the cookie. Place the cookie on wax paper. Use a small spoonful of melted chocolate and spread it so it covers the top and sides of the cookie. Sprinkle some chopped pecans over the melted chocolate on the cookie and LIGHTLY press the chopped pecans into the melted chocolate. Repeat with all cookies, caramels and melted chocolate. Cool completely.

#3823 - Caramel Toffee Bars

(by Shirley McNevich)

8 TBSP softened butter
2 1/4 cups flour
2 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups Domino's dark brown sugar (packed)
3 eggs
2 tsp. vanilla
1 cup mini marshmallows
1 cup Nestle's semi-sweet chocolate bits (chopped)
1 cup Nestle's white chocolate chips (chopped)
18 Kraft caramels (unwrapped)
1 cup Heath Bits 'o Brickle toffee chips

In a bowl add flour, baking powder and salt--whisk to mix. In a mixer add butter and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add HALF of the mini marshmallows, HALF of the semi-sweet chocolate chips, HALF of the white chocolate chips, and HALF of the toffee chips--stir with a wooden spoon to mix. Spread the batter evenly into a buttered 9 x 13 cake pan. Sprinkle the rest of the mini marshmallows, semi-sweet chocolate chips, white chocolate chips and toffee chips evenly over the top. Bake at 350 degrees 30-35 minutes--test wth a toothpick for doneness. Cool completely. Melt the unwrapped caramels according to bag directions, then drizzle the melted caramel evenly over the top. Cool for another 15 minutes, then refrigerate for 1 hour. Cut into bars or squares.

#3821 - Caramel Macadamia Bars

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 beaten egg
1 cup chopped macadamia nuts
1 cup cold butter
1 cup Domino's dark brown sugar (packed)
2 cups flour
25 Kraft caramels (unwrapped)

In a bowl add flour, brown sugar, beaten egg and 1/2 cup of the cold butter--mix with a pastry blender to make crumbs. Add the chopped macadamia nuts--stir to mix. Reserve 2 cups of the crumbs mixture, then press remaining crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes. In a saucepan over low heat add the condensed milk, remaining 1/2 cup butter and the unwrapped caramels--cook/stir until melted and smooth. Pour the caramel mixture evenly over the hot crust. Sprinkle reserved crumbs evenly over the top. Return to oven and bake at 350 degrees for 20 minutes. Cool completely. Cut into bars or squares.

#3816 - Caramel Surprise Cookies

(by Shirley McNevich)

3 sticks softened butter
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup white sugar
2 eggs
4 tsp. vanilla
2 cup flour
2 cups BREAD flour
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 1/2 cups Nestle's chocolate chunks
1/2 cup dark chocolate (finely chopped)
18 Kraft caramels

Unwrap each caramel. Using a sharp knife, cut each caramel in half. In a bowl add regular flour, bread flour, cornstarch, baking soda and salt--whisk to mix. In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chunks and finely chopped dark chocolate--stir with a wooden spoon. Take a spoonful of dough and roll it into a ball. Use your thumb to press a well in the dough ball. Place one of the sliced caramels into the well, then wrap the dough around the caramel and roll the dough into a ball again (so the sliced caramel is hidden in the center of the dough ball). Repeat with all dough and all sliced caramels. Place the balls on to greased cookie sheets. Bake at 350 degrees 11-13 minutes. DO NOT REMOVE the cookies after baking--let them cool completely on the cookie sheets.

#3808 - Red Velvet Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
2 to 2 1/2 tsp. red food coloring
1 3/4 cups regular Bisquick
1/4 cup Hershey's cocoa
1 1/2 cups Nestle's white chocolate chips + extra for sprinkling

In a mixer add butter and brown sugar--beat. Add vanilla, egg and food coloring--beat. Add Bisquick and cocoa--beat. Remove bowl from mixer--add 1 1/2 cups white chocolate chips--stir with a wooden spoon (batter will be very sticky). Drop by spoonfuls on to greased cookie sheets or parchment paper lined cookie sheets. Lightly press another couple of white chocolate chips into the top of each cookie. Bake at 350 degrees 8-10 minutes. Cool for 5 minutes, then remove and place on paper towels to cool. Wait until the next day to eat them (they taste much better the next day).