#3918 - Spicy Chicken Bites

(by Shirley McNevich)

2 tsp. canola oil + 1 cup canola oil
3-4 garlic cloves (chopped)
3 TBSP chopped green onions
1 cup pineapple juice
2 TBSP chili sauce
2 TBSP white vinegar
4 TBSP white sugar
1 tsp. soy sauce
2 TBSP water
1/2 tsp. cornstarch + 1/3 cup cornstarch
2 boneless/skinless chicken breasts (cut into bite sized pieces)

Cover two dinner plates with paper towels--set aside. Salt/pepper both chicken breasts, then cut them into bite sized pieces. In a bowl add the chicken pieces and the 1/3 cup cornstarch--toss to coat. In a saucepan over medium heat add 2 tsp. canola oil. When the oil is hot add the chopped garlic and the chopped green onions--cook/stir for 30 seconds. Add the pineapple juice, chili sauce, white vinegar, white sugar and soy sauce--cook/stir for 1 minute. Dissolve the 1/2 tsp. cornstarch in the 2 TBSP water, then add it to the saucepan--stir. Keep stirring and bring mixture to a boil. Once boiling, turn heat back to simmer and simmer until mixture is thickened (like syrup). While the sauce is thickening in a skillet over medium heat add the 1 cup canola oil. When the oil is hot add the dusted chicken pieces--cook/stir on all sides until chicken is browned on the outside and no longer pink inside. Drain the chicken on the paper towel covered plates. In a bowl add the drained chicken pieces, and drizzle the sauce over the chicken--toss to coat. Serve the chicken with cooked rice.

#3916 - Quick Beets

(by Shirley McNevich)

1 - 16oz. can beets
1/2 cup white vinegar
3/4 cup white sugar
1 TBSP cornstarch (more if you want a thicker sauce)
salt (to your taste)

Open the can of beets and drain the liquid into a saucepan--add the white vinegar, sugar, cornstarch and salt to the beet liquid. Bring liquid to a boil over medium heat. Once boiling, turn heat back a bit and add the beets--cook/stir until beats are hot. You can serve them hot, or cool them to room temperature and put them in a covered glass bowl before refrigerating.

#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.

#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.

#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.

#3747 - Double Berry Pie

(by Shirley McNevich)

1 unbaked pie crust dough
18oz. fresh blackberries
6oz. fresh raspberries
2/3 cup white sugar
1/4 cup water
2 TBSP cornstarch
1 cup heavy whipping cream
1/4 cup Domino's powdered sugar
1/3 cup Breakstone's sour cream
1 tsp. vanilla

Place pie dough into a greased 9" pie plate, use the tines of a fork to prick holes into the bottom of the crust, flute the edges and spray the inside of the pie crust dough with Pam. Place a second pie plate into the pie dough (to keep dough from shrinking when baking). Bake at 475 degrees 8-10 minutes or until lightly browned, then cool completely. In a bowl add the fresh blackberries, fresh raspberries and white sugar--toss gently to mix. Pour the 1/4 cup water over the berries and let them sit for 20 minutes. After 20 minutes, drain the berries well but keep the juice. Measure the berry juice--if less than 1 1/4 cups, add just enough water to make 1 1/4 cups liquid total. In a saucepan over medium heat add the berry juice and cornstarch--stir well. Keep stirring/cooking until mixture boils. Once boiling, remove from heat and cool the cornstarch mixture for 10 minutes. Spoon the drained berries into the cooled crust. Stir the cornstarch mixture one more time, then evenly spread the cornstarch mixture over the berries. Refrigerate overnight. When ready to serve, place your mixer bowl into the refrigerator for 20 minutes. Remove mixer bowl from refrigerator and place it on your mixer. Add the heavy whipping cream and powdered sugar--beat until you get soft peaks. Add the sour cream and vanilla--beat. Slice pie and place on plates, then top with the sour cream mixture.

#3745 - Salted Toffee Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2-3 tsp. vanilla
2 1/2 cups flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Hershey's Heath English Toffee Bits 'O Brickle
sea salt

In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. In a bowl add flour, cornstarch, baking soda and salt--stir. Slowly add flour mixture to batter--beat. Add the toffee bits--beat until evenly distributed. Remove bowl from mixer, cover it and refrigerate the dough for 3 hours. Remove bowl from refrigerator and let the bowl sit on the counter (still covered) for 20 minutes. Take out a tablespoonful of dough at a time and roll it into a ball. Place it on a greased cookie sheet. Repeat with remaining dough. Sprinkle a little sea salt on top of each cookie ball. Bake at 350 degrees 9-11 minutes or until slightly browned around the edges. Cool 5 MINUTES on the cookie sheets before removing them to paper towels to cool completely.

#3716 - Creamy Italian Cheesecake

(by Shirley McNevich)

(this recipe is for Dec. 25th)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 16oz. ricotta cheese
1 1/2 cups white sugar
4 eggs
1 TBSP lemon juice
1 tsp. vanilla
3 TBSP cornstarch
3 TBSP flour
1/2 cup butter (melted and cooled)
1 pint Breakstone's sour cream

In a mixer add cream cheese and ricotta cheese--beat. Add white sugar and eggs--beat. Add lemon juice and vanilla--beat. Add cornstarch, flour and melted butter--beat. Remove bowl from mixer--add sour cream--stir to mix. Pour batter into a greased springform cheesecake pan. Bake at 350 degrees for 1 hour, then WITHOUT OPENING THE OVEN DOOR turn off the oven and let it in the oven for 1 hour. Cool completely, then refrigerate until cold.

#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.

#3637 - Corn and Egg Soup

(by Shirley McNevich)

2 - 15oz. cans cream style corn
29-30oz. chicken broth
2 beaten eggs
2 TBSP cornstarch
1/4 cup water
1 - 10oz. can corn kernels (drained; optional)
salt and pepper (to your taste)

In a Dutch oven add all of the cream style corn and the chicken broth--cook/stir over medium heat until boiling, then reduce heat to simmer. In a bowl whisk the water and cornstarch together. Add the cornstarch mixture to the soup--stir well. Slowly add the beaten eggs to the soup while whisking. Add the drained corn kernels--cook/stir until soup is hot and thickened. Taste--add salt and pepper to your taste.

#3627 - Homemade Chocolate Pudding

(by Shirley McNevich)

6 TBSP white sugar
1/4 cup Hershey's cocoa
2 TBSP cornstarch
1 1/2 cups milk
1/2 tsp. vanilla

In a saucepan (no heat yet) add white sugar, cocoa and cornstarch--stir. Slowly add milk while stirring--stir well. Place saucepan over low heat--stir constantly and bring to a boil. Once boiling, cook/stir for 2 minutes. Remove from heat--add vanilla--stir. Pour hot mixture into a glass bowl or glass serving dishes. Place a piece of Saran wrap on top of each and press the wrap so it is touching the whole top of the pudding. Cool to room temperature, then refrigerate until cold.

#3614 - Apple Tart Mound

(by Shirley McNevich)

1 3/4 lbs. granny smith apples OR Fuji apples
2 TBSP lemon juice
1 1/2 tsp. lemon zest
1/2 cup white sugar
2 TBSP cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
1 unbaked pie crust dough (or make your own)
1 egg white
1 tsp. cream
turbindado sugar
1 tsp. butter
good quality vanilla ice cream

Wash, peel, core and thinly slice all of the apples. In a large bowl add the apple slices, lemon juice and lemon zest--toss to coat. In a separate bowl add the white sugar, cornstarch, cinnamon, nutmeg and salt--whisk to mix. Sprinkle the cinnamon mixture over the apples--toss to coat. Flour your counter, then roll out your dough to a 14" circle (dough will be thin). Place the dough on a greased cookie sheet. Mound the apples into the center of the dough so that you have about 3" dough ring all around the outside of the dough that does not have any apples. Gently fold up the edges of the dough on to the apples (many of the apples will NOT be covered with dough). In a bowl add egg white and cream--beat well. Brush the egg white mixture over all exposed dough. Sprinkle turbinado sugar all over the apples and dough. Cut the 1 tsp. butter into small pieces and dot the apples with the butter pieces. Bake at 400 degrees 45-55 minutes or until well browned and apples are tender. Cool for 1 hour before cutting and serving with vanilla ice cream. Note: if near the end of baking you notice the exposed apples getting too brown, cover JUST the apples with some foil.

#3567 - Cold Pina Colada Pie

(by Shirley McNevich)

2 cups Keebler Sandies cookies (crushed--measure AFTER crushing)
1 cup Baker's angelflake coconut + extra for sprinkling
1/4 cup butter (melted)
1/3 cup white sugar
2 TBSP cornstarch
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups Coco Lopez (brand) cream of coconut (usually found in the same grocery aisle with mixed drink supplies)
2 eggs
1 cup heavy whipping cream

In a bowl add crushed cookies, 1 cup angelflake coconut and melted butter--stir to mix. Press the mixture in the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10-13 minutes or until lightly browned, then cool completely. In a saucepan add white sugar and cornstarch--stir. Add crushed pineapple and its juice--stir. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, cook/stir for 1-2 more minutes or until mixture thickens. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add 1 cup of cream of coconut--beat. Add eggs--beat. Stir the cooled pineapple mixture well. Spread pineapple mixture evenly over the cooled crust. Spread the cream cheese mixture evenly over the pineapple mixture. Bake at 350 degrees for 35-45 minutes or until set. Cool completely, then refrigerate until cold (6-8 hours). In a mixer add heavy whipping cream--beat until mixture foams. While beating, slowly add 1/2 cup of cream of coconut--beat until peaks form. Spread the cream mixture over the top of the cold pie. Sprinkle extra angelflake coconut over the top if you wish.

#3555 - Fresh Strawberry Cream Cheese Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 1/2 quarts fresh strawberries (washed and de-stemmed)
1 cup white sugar
2 TBSP cornstarch
1/2 cup water
2 drops red food coloring
1 - 3oz. Philadelphia cream cheese (softened)
1 tsp. Domino's powdered sugar
1 can Reddi Whip whipped cream

Insert pie dough into a greased pie plate, flute the edges and spray the inside of the pie dough with Pam. Bake at 475 degrees for 8-10 minutes or until nicely browned, then cool completely. Mash a few of the strawberries at a time to make 1 cup of mashed strawberries. In a saucepan add the mashed strawberries, white sugar and cornstarch. Slowly add the water while stirring. Add the red food coloring--stir. Place the saucepan over medium heat and cook/stir until boiling and thickened. Remove from heat and cool to room temperature, then stir well. In a mixer add cream cheese and powdered sugar--beat until smooth. Spread the cream cheese mixture over all of the cooled pie crust. Spread all of the remaining strawberries evenly over the cream cheese layer (you can leave them whole or slice them--your choice). Carefully spread the cooked strawberry mixture evenly over the strawberries. Refrigerate until cold. Serve with Reddi Whip. Note: if you leave any spaces in the cream cheese layer, the juice from the sliced strawberries will seep through to the pie crust and make it mushy.

#3539 - Hot or Cold Rice Pudding

(by Shirley McNevich)

1 cup cooked rice
2 cups milk
1/4 cup white sugar
1 tsp. vanilla (more if you wish)
a dash of salt
1 TBSP cornstarch
1 TBSP water
cinnamon

Add the cooked rice, milk, white sugar, vanilla and salt to a saucepan--stir to mix. Put the saucepan over medium heat--cook/stir until boiling. Once boiling, turn heat back a bit and cook/stir 15-20 minutes or until mixture starts to thicken. In a small bowl add cornstarch and water--stir to mix. Add cornstarch mixture to rice mixture--stir quickly. If serving warm, divide mixture into serving bowls and sprinkle a little cinnamon over the top of each bowl. If you like cold rice pudding, cool the mixture to room temperature, transfer the cooled rice mixture to a glass bowl, place a piece of Saran wrap loosely over the bowl. Use your fingers to press the Saran wrap so that it is touching the top of the rice mixture everywhere. Refrigerate until cold. Carefully remove the Saran wrap and stir the rice pudding before serving in bowls with a little cinnamon sprinkled over the rice pudding. Recipe may be doubled.

#3521 - Red Beets and Eggs

(by Shirley McNevich)

1/4 cup white sugar
1 TBSP cornstarch
1/2 tsp. salt
1/4 cup cider vinegar
1/4 cup water
2 - 15oz. can sliced beets (drained)
1 TBSP diced onions (more if you wish)
1 TBSP butter
2-3 hard boiled eggs (peeled and chopped)

In a large saucepan add white sugar, cornstarch, salt, vinegar and water--cook/stir over medium heat until boiling. Once boiling, cook/stir until thickened. Add drained beets and chopped onions--turn heat back to simmer. Simmer for 10 minutes until beets are hot, stirring occasionally. Add butter--stir until butter is melted. Remove from heat--add chopped eggs--stir to mix. Serve right away.

#3483 - Easy Creamy Macaroni and Cheese

(by Shirley McNevich)

1 2/3 cups raw elbow macaroni
2 TBSP cornstarch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
12oz. Carnation evaporated milk
1 cup water
2 TBSP butter
2 cups shredded cheddar cheese

Prepare macaroni according to box directions--drain but DO NOT rinse. In a saucepan add cornstarch, salt, mustard, pepper, evaporated milk, water and butter--cook/stir over medium heat. Bring to a boil. Once boiling, cook/stir for 1 more minute. Remove from heat--add 1 1/2 cups shredded cheddar cheese--stir until smooth. Pour the milk mixture over the drained macaroni--stir well. Pour the whole macaroni mixture into a greased 2 quart casserole dish. Sprinkle the other 1/2 cup shredded cheddar cheese over the top. Bake at 375 degrees for 25-30 minutes or until lightly browned. Cool slightly before serving.

#3424 - Easy Banana Cream Pie

(by Shirley McNevich)

1 baked 9" pie crust
1/2 cup white sugar
1/4 cup cornstarch
2 cups whole milk
2 egg yolks
1/2 cup softened butter
1 TBSP vanilla
4 bananas
whipped cream OR thawed Cool Whip

Add 2 egg yolks to a small bowl--beat with a fork. In a saucepan over medium heat add 1/2 cup white sugar, cornstarch and milk--cook/stir until boiling. Use a spoon to add a little of the boiling milk mixture to the beaten egg yolks--beat with a fork, then slowly add the egg yolk mixture to the boiling milk mixture while stirring. Turn heat back a little and continue cooking/stirring until mixture thickens.
Remove from heat--add softened butter and vanilla--stir until mixed and smooth. Cool the mixture for 15 minutes. Peel 3 of the bananas and cut them into coin shaped pieces. Add the banana pieces to the milk mixture--stir carefully. Pour the milk mixture into the baked pie crust. Refrigerate until cold. When ready to serve spread whipped cream or Cool Whip over the whole top of the pie. Peel the last banana, slice it into coin shaped pieces and arrange them over the top of the whipped cream/Cool Whip.

#3413 - Coconut Milk Pudding

(by Shirley McNevich)

1 qt. coconut milk
1/4 cup cornstarch
1/4 cup water
1/3 cup Baker's angelflake coconut
1/4 tsp. salt
1/2 cup white sugar

In a bowl add the cornstarch--slowly pour the water into the cornstarch while whisking. Use the whisk to break up any lumps. In a saucepan add the coconut milk, salt and white sugar--place saucepan over medium heat. Cook/stir until the sugar dissolves completely, then turn the heat back to medium low and add the coconut--cook/stir for 5 minutes. Slowly pour the cornstarch mixture into the coconut mixture while stirring--keep cooking/stirring until mixture thickens to pudding consistency. Remove from heat--pour mixture into a glass serving bowl. Cool to room temperature, press a piece of Saran wrap over the whole top (making sure the wrap is touching the pudding) and refrigerate until cold.

#3407 - Chicken Pot Pie Casserole

(by Shirley McNevich)

1 TBSP olive oil
1lb. boneless/skinless chicken breasts (more if you wish)
1 cup chopped onions
1 cup frozen mixed vegetables (thawed--more if you wish)
1/2 cup Breakstone's sour cream
12oz. chicken gravy
2 TBSP cornstarch
1/4 tsp. pepper
1 - 12oz. tube Pillsbury Grands biscuits
5-6 slices bacon
fresh grated Parmesan cheese
salt/pepper to your taste (for the chicken)

Fry the bacon, drain it on paper towels to soak up the grease, then crumble the bacon. Salt and pepper both sides of chicken breasts to your taste, then cut the chicken breasts into bite sized pieces. In a skillet over medium heat add the olive oil, chicken breasts and chopped onions--cook/stir until chicken is done. In a bowl add sour cream, gravy, cornstarch, 1/4 tsp. pepper and thawed mixed vegetables--stir to mix. Pour the gravy mixture into the skillet with the chicken--cook/stir until mixture is hot. Spread the whole mixture into a greased 9 x 13 glass baking dish. Open the biscuit can and place the raw biscuits in a single layer over the top of the chicken mixture. Generously sprinkle grated Parmesan cheese all over the top. Bake at 350 degrees for 15-20 minutes or until biscuits are done. Sprinkle crumbled bacon all over the top before serving.