#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.

#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.

#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.

#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.

#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.

#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.

#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.

#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.

#3805 - Baked Ham Pasta

(by Shirley McNevich)

1/2 cup butter
1/2 cup flour
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (optional)
2 cups Half 'n Half
2 cups whole milk
1lb. shredded Swiss cheese
2/3 cup shredded Parmesan cheese
1lb. bowtie pasta
2 cups cooked bite sized ham pieces
1 1/2 cups frozen baby sweet peas (thawed and drained)
Crunchy Topping: 1 cup Marzetti sea salt/cracked pepper croutons; 2/3 cup shredded Parmesan cheese; 1 TBSP butter (melted)

Cook bowtie pasta in salted water according to box directions--drain but DO NOT rinse. In a Dutch oven over medium heat and 1/2 cup butter--melt. While whisking, slowly add the flour and whisk until smooth. While whisking add dry mustard, salt, pepper and cayenne pepper. While whisking add half 'n half and milk--whisk for about 10 minutes or until thickened. While stirring with a spoon add all of the shredded Swiss cheese and 2/3 cup of the shredded Parmesan cheese--stir until mixed. Remove from heat--add drained pasta, ham pieces and drained peas-- toss with a spoon to mix. Pour the whole mixture into a greased 9 x 13 glass baking dish. Place the croutons into a Ziploc bag--close the bag and crush the croutons with a rolling pin until finely ground. In a bowl add ground croutons, 2/3 cup shredded Parmesan cheese and the melted butter--stir to mix. Sprinkle the crouton mixture evenly over the pasta mixture. Bake at 350 degrees 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

#3799 - Hearty Breakfast Potatoes

(by Shirley McNevich)

1/3 cup butter
6 large potatoes
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/3 tsp. garlic powder
1/2 tsp. paprika
6 slices bacon (more if you wish)
1 onion (chopped)

Wash and peel the potatoes, then cube them. In a cast iron skillet cook the bacon. When bacon is done, place the bacon on paper towels (but leave the drippings in the skillet). Crumble the bacon and set aside. Add the butter to the skillet over medium heat--melt the butter. Add the cubed potatoes and chopped onions--cook/stir until potatoes are golden brown and onions are tender. Remove from heat--sprinkle the potato mixture with the salt, pepper, garlic powder and paprika--stir to coat. Sprinkle the crumbled bacon over the top.

#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.

#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.

#3733 - Breakfast Crumb Cake

(by Shirley McNevich)

4 cups flour
3 cups white sugar
2 tsp. baking powder
1 cup cold butter (cut into small pieces)
2 eggs
1 cup milk
2 tsp. vanilla

In a bowl add flour, white sugar, baking powder and butter pieces--mix with a pastry blender to make fine crumbs. Measure out 1 cup of the crumbs--set aside. To the remaining crumbs add 2 eggs, milk and vanilla--stir/mix until smooth. Pour batter into 3 - 8" cake pans. Sprinkle 1/3 cup of the reserved crumbs evenly over each cake. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Serve one cake warm and you can cool/freeze the other cakes for later.

#3700 - Ritz Onion Casserole

(by Shirley McNevich)

5 or 6 large Vidalia onions (peeled, sliced and separated into rings)
1 stick butter
2 cups fresh grated Parmesan cheese
1 sleeve of Ritz crackers (crushed)

Cut the stick of butter into pats.In a Dutch oven over medium heat add the butter pats--melt. Add all of the separated onion rings--cook/stir until onions are tender. Remove from heat. Grease a large casserole dish. Make multiple layers of softened onions, then Ritz cracker crumbs, then grated Parmesan cheese. Make sure the final (top) layer is Parmesan cheese. Bake at 350 degrees for 20 minutes or until top cheese layer is melted and browned. Optional: you can substitute any cheese of your choice, and you can add salt/pepper to the softened onions before layering them.

#3661 - Pancetta Mashed Potatoes

(by Shirley McNevich)

5 or 6 red potatoes
1 tsp. salt
2 TBSP butter
1/4 cup milk
a package of pancetta (Italian bacon)

Fry the pancetta pieces (as many as you wish) in a cast iron skillet until browned but not too crispy--drain them on paper towels, then slice the fried pancetta into bite sized pieces. Peel and wash potatoes--slice them in half. In a saucepan add the potatoes, enough water to cover them, and the salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the butter to the potatoes and stir. When there are no more lumps left, slowly add the milk and beat the mixture with a spoon until the mashed potatoes have the consistency that you like. Once consistency is correct, add the pancetta pieces--stir well.

#3655 - Crispy Caramel Mix

(by Shirley McNevich)

1 - 12oz. box Crispix corn and rice cereal
1 1/2 cups nuts (one type or mixed)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup Kayro lite corn syrup
1/2 cup butter
2 cups chocolate covered peanuts

In a foil roasting pan add the cereal and nuts--toss to mix. In a saucepan over medium heat add brown sugar, lite corn syrup and butter--cook/stir until melted and smooth. Drizzle the butter mixture over the cereal mixture while stirring the cereal, then toss to coat. Bake at 300 degrees for 20-30 minutes (stirring every 7 minutes). Spread the cereal mixture over a large sheet of buttered foil. Cool completely. Wash and dry the foil roasting pan. Place the cereal mixture into the foil pan (breaking up any clumps) and add the chocolate covered peanuts--toss to mix.

#3644 - Hot Cinnamon Apples

(by Shirley McNevich)

1/4 cup butter
4 large tart apples
2 tsp. cornstarch
1/2 cup cold water
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon

Wash, peel and core apples, then slice them into 1/4" slices. In a cast iron skillet over medium heat add butter--melt. Add apple slices--cook/stir until apples are almost tender. In a bowl add water and cornstarch--mix well. Pour cornstarch mixture into the apple mixture--stir. Add brown sugar and cinnamon--cook/stir until apples are tender and sauce has thickened. Serve warm as a side dish, or serve at room temperature over vanilla ice cream.

#3642 - Parmesan Wax Beans

(by Shirley McNevich)

1 1/4 lbs. fresh yellow wax beans (or canned wax beans as described below)
2 TBSP butter
1/4 cup crushed Ritz crackers (more if you wish)
salt and pepper (to your taste)
grated Parmesan cheese (for sprinkling)
crumbled cooked bacon (optional)

Trim the ends of the wax beans and cut them to the size you like. Bring a pot of salted water to a boil--add the wax beans and cook/stir until beans are soft. Drain the beans. In a bowl add drained beans and butter--toss until butter is melted. Sprinkle the crushed Ritz crackers, salt, pepper and Parmesan cheese over the beans--toss to coat. Serve immediately. Optional: add some crumbled cooked bacon when you add the crushed Ritz crackers. You can use canned wax beans if you cook/drain them after heating them just until hot.

#3619 - Parmesan Peas and Onions

(by Shirley McNevich)

1 medium onion (more if you wish)
1 tsp. minced garlic
2 TBSP butter
16oz. frozen peas
3 TBSP water
1/2 tsp. salt
1/4 tsp. pepper
Parmesan cheese

Peel and slice the onion, then cut the slices in half. Separate the sliced onions. In a skillet over medium heat add butter, onions and minced garlic--cook/stir until onions are tender. Add frozen peas and water--cook/stir until boiling. Once boiling, turn heat back to simmer, tilt a lid on the skillet and simmer 5-7 minutes or until peas are tender. Remove from heat--add salt and pepper--stir. Scoop the mixture into a serving bowl and sprinkle Parmesan cheese over the top.