#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.

#3841 - Parmesan Pepper Biscuits

(by Shirley McNevich)

2 cups + 2 TBSP flour
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. baking powder
7 TBSP cold butter
2 scallions (finely chopped)
3/4 cup grated Parmesan cheese
3/4 cup buttermilk
kosher salt for sprinkling

In a bowl add flour, black pepper, baking powder and salt--whisk to mix. Cut the cold butter into small pieces, then place them on a small plate and freeze them for 10 minutes. After 10 minutes, add the butter pieces to the flour mixture--toss well. Add the chopped scallions and grated Parmesan cheese--toss well. Add the buttermilk--mix with your hands just until dough forms. Roll out the dough on a floured counter to 8" x 8" square. Use a sharp knife to cut the dough into 2" x 2" pieces and place them on a greased cookie sheet. Sprinkle a little kosher salt over each piece of dough. Bake at 425 degrees 12-16 minutes or until golden brown.

#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.

#3704 - Sour Cream Crumble Cake

(by Shirley McNevich)

Topping: 1/3 cup Domino's dark brown sugar (packed); 1/2 cup flour; 1 1/2 tsp. cinnamon; 3 TBSP cold butter (cut into small pieces)

Batter: 1 1/3 cups flour; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1/2 cup softened butter; 3/4 cup white sugar; 2 eggs; 2 tsp. vanilla; 1/2 cup Breakstone's sour cream

Glaze: 1/2 cup Domino's powdered sugar; 1/2 tsp. vanilla; 2 TBSP milk

Topping: in a bowl add dark brown sugar, 1/2 cup flour and cinnamon--stir to mix. Add cold butter pieces--mix with a pastry blender to make crumbs, then set aside. Batter: in a bowl add 1 1/3 cups flour, 1 tsp. baking powder, 1/4 tsp. baking soda, and the salt--stir to mix. In a mixer add 1/2 cup softened butter--beat. Add white sugar--beat. Add eggs--beat. Add 2 tsp. vanilla and the sour cream--beat. Slowly add the flour mixture--beat just until mixed. Spread HALF of the batter into a greased and floured 8" square cake pan. Sprinkle half of the topping mixture evenly over the batter. Pour remaining batter over the topping mixture. Sprinkle remaining topping mixture over the top of the batter. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool completely. Glaze: in a bowl add the powdered sugar, 1/2 tsp. vanilla and the milk--stir well. If glaze is too thin add a little more powdered sugar and stir again. If glaze is too thick add a little more milk and stir again. Drizzle the glaze all over the top of the cooled cake.

#3299 - Cheddar Cheese Mashed Potatoes

(by Shirley McNevich)

8 red potatoes
1 cup cold butter
8oz. cheddar cheese (shredded)
1/2 cup heavy cream
salt
pepper
chopped fresh chives (to your taste)

Wash and peel the potatoes, then cut them into chunks. Place the potato chunks in a pot and cover them with water. Cook/stir over medium heat and bring to a boil--cook until potatoes are fork tender (about 18-20 minutes). Drain the potatoes (DO NOT RINSE), then place them in a large bowl and mash them with a potato masher. Cut the cold butter into small pieces--add the butter pieces and shredded cheddar cheese to the mashed potatoes--stir well to mix. Cover the bowl for a few minutes to give the cheese and butter time to melt. Uncover the potatoes and add the heavy cream, salt (to your taste) and pepper (to your taste)--stir well. Taste--add more salt/pepper as needed, then stir again. If mashed potatoes are too stiff, add a little more heavy cream and stir again. If you don't like the small lumps, place mashed potatoes in a mixer and beat until smooth and creamy. Place mashed potatoes in a serving bowl and sprinkle the chopped fresh chives over the top.

#3065 - Brown Bag Apple Pie

(by Shirley McNevich)

2 TBSP lemon juice
1/2 cup white sugar
3 heaping TBSP flour
1/2 tsp. cinnamon
1 stick cold butter
1 - 9" unbaked pie crust dough
7-8 baking apples (washed, peeled, cored and sliced)
extra cinnamon and white sugar for sprinkling

Spray a 9" pie plate with Pam--insert the pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add white sugar, flour, and cinnamon--stir. Add lemon juice and sliced apples--stir well. Pour the apple mixture into the pie dough. Slice the cold butter into small pieces and place them evenly over the apples. Optional: sprinkle some more cinnamon and white sugar all over the top. Slide the pie into a large brown paper bag, fold the bag a few times and staple it shut. Place the whole thing on a cookie sheet. Bake at 425 degrees for 1 hour. Cut the bag off and let the pie cool.

#3026 - Pie Crumb Topping

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 cup flour
1/4 cup cold butter (cut into small pieces)

In a bowl add brown sugar, flour and cold butter pieces--mix with a pastry blender to make crumbs. Sprinkle the crumb topping all over the top of any pie before baking instead of topping the pie with a second pie crust.

#2845 - Chocolate Maple Bars

(by Shirley McNevich)

1 1/2 cups flour
2/3 cup white sugar
1/2 tsp. salt
3/4 cup cold butter (cut into small pieces)
2 beaten eggs
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 1/2 tsp. maple flavoring
2 cups chopped nuts
1 cup Nestle's semi-sweet chocolate bits

In a bowl add flour, white sugar and salt--stir. Add the cold butter--mix with a pastry blender to make crumbs. Add 1 beaten egg--stir well. Press the mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 25 minutes. In a mixer add condensed milk, 1 egg and maple flavoring--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. When crust is baked, remove from oven and sprinkle the chocolate bits all over the top. Spread the condensed milk mixture all over the top. Return to oven and bake at 350 degrees for 20-25 more minutes. Cool completely. Cut into bars or squares.