#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.

#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.

#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.

#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.

#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.

#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.

#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.

#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.

#3817 - Oreo Cheesecake Bites

(by Shirley McNevich)

36 regular Oreo cookies
1/2 cup butter
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 cup Breakstone's sour cream
2 tsp. vanilla
4 eggs
4oz. Baker's semi-sweet baking chocolate

Finely crush 24 of the Oreo cookies (you can use a food processor, or place the cookies in a Ziploc bag and crush them with a rolling pin). Melt 1/4 cup of the butter. In a bowl add finely crushed Oreo cookies and melted butter--stir to mix. Press the mixture into the bottom of a foil-lined 9 x 13 cake pan. In a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream and vanilla--beat. Add eggs--beat. Remove bowl from mixer. Finely crush the remaining 12 Oreo cookies and add the finely crushed cookies to the batter--stir to mix. Pour the batter evenly over the cookie crust. Bake at 325 degrees for 45 minutes or until center is almost set. Cool to room temperature. In a microwave safe bowl add the baking chocolate and 1/4 cup butter--microwave on high in 30 second increments, stirring in between, until mixture is melted and smooth. Cool the melted chocolate for a few minutes, then spread it evenly over the cooled cheesecake. Refrigerate overnight. The next day use the foil to remove the whole thing from the cake pan and place the whole thing on a cutting board. Cut the cheese cake into fudge-shaped squares and peel off/discard the foil. Keep squares refrigerated.

#3811 - Chocolate Peanut Butter Cheesecake

(by Shirley McNevich)

8oz. Philadelphia cream cheese (softened)
1/3 cup Breakstone's sour cream
3/4 cup Jif smooth peanut butter
1 cup + 3 TBSP Domino's powdered sugar
1/3 cup chopped peanuts
1 - 9" Keebler ready-made graham cracker crust (OR chocolate crust if you prefer)
1 cup heavy cream
1/4 cup Hershey's cocoa
1 bag Nestle's peanut butter chips
chocolate cookie sprinkles

Sprinkle the chopped peanuts evenly into the bottom of the ready-made crust. In a mixer add cream cheese and sour cream--bat. Add peanut butter and 1 cup of powdered sugar--beat until smooth. Spread the batter evenly into the crust (all the way to the edges). In a mixer add heavy cream, cocoa and 3 TBSP powdered sugar--beat until mixed and leave it in the mixer bowl. Refrigerate both the pie and the bowl of topping mixture until cold and cheesecake is set. Remove both from refrigerator. Place the topping mixture back on the mixer--beat until stiff peaks form. Spread the topping mixture evenly over the top of the pie. Sprinkle peanut butter chips (your choice of amount) and chocolate sprinkles evenly over the top of the pie.

#3807 - Colby Pizza Dip

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. Philadelphia cream cheese (softened)
1lb. shredded Colby cheese
16oz. Breakstone's sour cream
good quality tortilla chips

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned. Drain off all fat, then set aside. In a bowl add softened cream cheese--beat with a spoon. Add sour cream--stir until mixed. Spread the sour cream mixture evenly over a round pizza pan. Sprinkle the warm drained ground chuck evenly over the sour cream mixture. Spread the shredded cheese evenly over the top. Bake at 250 degrees 8-10 minutes or until cheese is melted and mixture is hot. Serve hot with good quality tortilla chips.

#3800 - Mexican Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup Frank's Redhot sauce (original)
1 TBSP taco seasoning mix
1 fully cooked rotisserie chicken (from the deli or grocery store)
8oz. Breakstone's sour cream
good quality tortilla chips or crackers

Remove the skin from the cooked chicken and cut off 2 cups worth of bite sized chicken pieces. In a greased skillet add cubed cream cheese, redhot sauce and taco seasoning--cook/stir over medium heat until melted and smooth. Add chicken pieces--cook/stir until mixture is bubbling. Add sour cream--cook/stir until hot. Serve hot with good quality tortilla chips or crackers.

#3786 - Pastry Cookies

(by Shirley McNevich)

2 sheets frozen puff pastry (thawed according to package directions)
1 - 8oz. Philadelphia cream cheese (softened)
3 TBSP white sugar
1 3/4 cups Nestle's MILK chocolate chips

In a bowl add cream cheese and white sugar--beat well until mixed and smooth. Unfold one sheet of puff pastry--roll it out to a 10" x 14" rectangle. Spread HALF of the cream cheese mixture evenly over the puff pastry, leaving a 1" border all the way around without cream cheese. Sprinkle HALF of the milk chocolate chips over the cream cheese mixture. Start on the long side of the pastry and roll the whole pastry into a log. Spray a little Pam on the final edge so it will stick together to the log. Place the log on a cookie sheet. Repeat the above steps with the second sheet of puff pastry and place the log on the cookie sheet. Refrigerate the logs for 1 hour. Remove ONE log from the refrigerator and use a very sharp knife to cut 1" thick cookies. If you haven't used the whole log, return remaining log to refrigerator. Place the cookies on a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Cool for 2 minutes, then place cookies on paper towels to cool completely. Repeat with remaining dough (but keep any extra dough refrigerated until you're ready for it).

#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.

#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.

#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.

#3748 - Green Onion Cheese Dip

(by Shirley McNevich)

1/2 cup mayo
1 - 8oz. Philadelphia cream cheese (softened)
1 cup shredded extra sharp cheddar cheese
1/2 cup shredded monterey jack cheese
2 green onions (chopped)
10 Ritz crackers (crushed)
10 slices bacon (fried and crumbled)

In a bowl add mayo and cream cheese--mix well. Add both cheeses and chopped green onions--stir well. Spread the mixture into a 9" glass pie plate. Bake at 350 degrees 15-20 minutes or until hot. Sprinkle the crumbled bacon over the top. Serve with good quality crackers.

#3720 - Layered Pumpkin Cheese Pie

(by Shirley McNevich)

(this recipe is for Dec. 29th)

2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. vanilla
2 eggs
1 - 9" ready-made graham cracker crust
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a pinch of ground cloves
a pinch of nutmeg
1/2 cup Cool Whip (thawed)

In a mixer add cream cheese, white sugar and vanilla--beat. Add eggs--beat. Measure out 1 cup of the cream cheese batter and spread it on the bottom of the graham cracker crust, leaving remaining cream cheese batter in the mixer. Add the pumpkin to the mixer with the remaining cream cheese mixture--beat. Add cinnamon, cloves and nutmeg--beat. Spread the pumpkin batter into the crust. Bake at 325 degrees 35-40 minutes or until almost set. Cool completely. Refrigerate overnight. Spread thawed Cool Whip over the top before cutting and serving.

#3719 - Cream Cake

(by Shirley McNevich)

(this recipe is for Dec. 28th)

1 cup buttermilk
1 tsp. baking soda
1 cup softened butter
1/2 cup Crisco shortening
2 cups white sugar
5 eggs
1 tsp. vanilla
2 cups Baker's angelflake coconut
1 tsp. baking powder
2 cups flour
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP cream
1/2 cup chopped walnuts

In a bowl add 1/2 cup butter, Crisco and white sugar--beat. In a small bowl add buttermilk and baking soda--stir to dissolve. Add buttermilk mixture, 1 tsp. vanilla, 1 cup of the coconut, baking powder and flour to the batter--beat. Pour batter evenly into 3 - 9" round cake pans. Bake at 350 degrees 30-40 minutes--test with a toothpick for doneness. Cool cakes, then remove one and place it on a cake plate. Frosting: in a mixer add cream cheese and 1/2 cup butter--beat. Add 1 tsp. vanilla and the powdered sugar--beat well. Add cream--beat well. Frost the first cake, place second cake on top, frost the second cake, place third cake on top and frost the rest of the cake. Sprinkle the chopped walnuts and remaining coconut over the top and sides of the cake (using more coconut and nuts as necessary).

#3717 - Fresh Apple Torte

(by Shirley McNevich)

(this recipe is for Dec. 26th)

Crust: 1/2 cup butter; 1/3 cup white sugar; 1/4 tsp. vanilla; 1 cup flour

Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/4 cup white sugar; 1 egg; 1/2 tsp. vanilla

Apples: 6 baking apples (washed, peeled cored and sliced THIN); 1/3 cup white sugar; 1/2 tsp. cinnamon

Crust: in a mixer add 1/2 cup softened butter, 1/3 cup white sugar, 1/4 tsp. vanilla and 1 cup flour--beat well. Press the crust mixture into the bottom of a greased 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 1/4 cup white sugar, 1 egg and 1/2 tsp. vanilla--beat until smooth. Pour the cream cheese mixture evenly over the crust. In a bowl 1/3 cup white sugar and 1/2 tsp. cinnamon--mix well. In a large bowl add apple slices--sprinkle the cinnamon mixture over the apples--toss to coat. Spread the apple slices over the cheese mixture. Bake at 450 degrees for 10 minutes, then WITHOUT OPENING THE OVEN DOOR reduce heat to 400 degrees and bake 25-35 minutes longer or until apples are tender. Cool completely.