#3815 - Puff Pastry Cheese Puffs

(by Shirley McNevich)

2 sheets of puff pastry dough (thawed according to box directions)
1 egg
1 TBSP water
grated or shredded cheese (your choice of flavor)

In a bowl add the egg and water--beat with a whisk and set aside. Use any shape cookie cutter to cut out shapes from both pieces of puff pastry dough and place them on parchment paper covered cookie sheets (if you don't have parchment paper, you can spray Pam on the cookie sheets). Use a pastry brush to brush the egg mixture evenly over each dough shape. Sprinkle the cheese evenly over each dough shape. Bake at 350 degrees 9-10 minutes or until pastry is puffed and cheese is melted to golden brown. Serve warm.

#3812 - Warm Raspberry Pie

(by Shirley McNevich)

1/2 cup flour
1/4 cup white sugar + 2 TBSP white sugar
1/4 tsp. salt
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3 eggs
1 1/2 tsp. lemon zest
1 tsp. vanilla
1 cup fresh raspberries (more if you wish)

In a bowl add flour, 1/4 cup white sugar and the salt--whisk to mix. In a separate bowl add Carnation milk, eggs, lemon zest and vanilla--whisk to mix. Add flour mixture to egg mixture--whisk until smooth. Pour batter into a greased 9" deep dish pie plate. Spread the raspberries evenly over the top of the batter. Sprinkle the 2 TBSP white sugar evenly over the whole top. Bake at 450 degrees 17-22 minutes or until puffed up and light brown in color. Serve the pie warm.

#3791 - Butterscotch Banana Cake

(by Shirley McNevich)

1 2/3 cups Nestle's butterscotch chips
1 box Duncan Hines yellow cake mix
4 eggs
3/4 cup mashed ripe bananas
1/2 cup canola oil
1/4 cup water
1/4 cup white sugar

In a microwave safe bowl add 1 1/3 cups of the butterscotch chips--microwave on 3/4 power in 30 second increments until melted and smooth. In a mixer add cake mix, eggs and mashed bananas--beat. Add canola oil, water and white sugar--beat until mixed, then beat for 2 minutes. Measure 2 cups of the batter and add it to the melted butterscotch chips--stir well. Pour the plain batter into a greased and floured tube cake pan. Pour the butterscotch batter evenly over the top, then use a greased butter knife to swirl the butterscotch batter through the plain batter. Bake at 375 degrees 35-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert the cake on to a cake plate. Melt the remaining butterscotch chips in a microwave safe bowl (as before), then drizzle the melted butterscotch over the cake.

#3722 - Amish Scrambled Eggs

(by Shirley McNevich)

4 TBSP flour
6 eggs
1/2 tsp. salt
fresh ground black pepper (optional)
1/3 cup milk
1 1/2 TBSP butter
shredded cheese (optional)
cooked/crumbled bacon (optional)


In a bowl add the flour and milk--mix well until there are no lumps. In a separate bowl add eggs--beat. Pour eggs into the milk mixture and add the salt--mix well. In a skillet over medium heat add the butter--melt. Pour the egg mixture into the skillet--cook while shredding the mixture with a fork until eggs are done. Place on plates and top with fresh ground black pepper, shredded cheese and crumbled bacon.

#3710 - Ricotta Pie

(by Shirley McNevich)

(this recipe is for Dec. 19th)

16 eggs
3 cups white sugar
3 tsp. vanilla
3 lbs. ricotta cheese
1/4 cup Nestle's semi-sweet chocolate chips (optional)
4 cups flour
5 tsp. baking powder
1/2 cup + 1 TBSP Crisco shortening (cold)
1 TBSP milk

Batter: In a mixer add 12 eggs, 2 cups of white sugar and 2 tsp. vanilla--beat. Remove bowl from mixer--add all of the ricotta cheese and the chocolate chips--stir well, then set aside. Crust: in a bowl add the flour, baking powder and 1 cup white sugar--stir to mix. Add 1/2 cup + 1 TBSP cold Crisco shortening--mix with a pastry blender to make crumbs. Add four beaten eggs and 1 tsp. vanilla--mix with your hands to form the dough. Cut the dough into four equal balls, wrap each in Saran wrap, then refrigerate them for 1 hour. Grease TWO deep dish pie plates. Roll out two of the doughs and place them in the greased pie plates. Flute the edges of the doughs. Roll out the other two doughs, cut them into 1/2" strips. Divide the batter evenly into the two pie crusts. Arrange the cut dough strips evenly over the top of each pie. Use a pastry brush to brush the milk over the dough strips. Cover the dough edges with foil. Bake at 325 degrees for 20 minutes, then remove the foil and turn each pie halfway around. Continue baking another 30 minutes or until inserted knife comes out clean and crusts are golden brown. Cool completely, then refrigerate until cold.

#3659 - Crispy Ravioli

(by Shirley McNevich)

1 cup 4C Italian bread crumbs
2 eggs
1 - 14oz. bag frozen cheese ravioli
warm marinara sauce

In one bowl add the eggs--beat with a fork. In a second bowl add the breadcrumbs. Grease cookie sheets with Pam. In a large pot of salted boiling water add the frozen ravioli--cook about 5 minutes or until softened. Drain ravioli but DO NOT RINSE. Let the ravioli cool just enough to handle. Dunk one ravioli into the beaten eggs, then into the bread crumbs, then place it on the greased cookie sheets. Repeat with all ravioli. Lightly spray the tops of the ravioli with Pam. Bake at 425 degrees 10-12 minutes (turning once during baking) until ravioli are crisp and golden brown. Cool slightly, then serve with warm marinara sauce for dipping. If you haven't made these before, bake just one ravioli to start to get the correct baking time for your oven.

#3618 - English Muffin Reubens

(by Shirley McNevich)

4 eggs
2 TBSP butter
8 large slices pastrami
1 cup sauerkraut
1/2 cup mayo
4 TBSP ketchup
1/2 tsp. horseradish sauce
4 English muffins

Slice the English muffins and toast them. In a bowl add mayo, ketchup and horseradish--stir to mix. In a skillet over medium heat add one slice of pastrami at a time--cook on both sides until hot and so that they sides are slightly browned. Repeat with all pastrami. In the same skillet add 1/2 TBSP butter--melt. Add one egg--cook until almost set. Repeat with remaining butter and eggs. While cooking the eggs, heat the sauerkraut in a small pot until hot. Smear the mayo mixture on all of the English muffins. Place one English muffin on a plate and add pastrami (folding where necessary), sauerkraut and one fried egg. Top with the other half of the muffin. Repeat with all muffins. Makes 4 sandwiches.

#3594 - Easy Blackberry Cobbler

(by Shirley McNevich)

4 cups fresh blackberries (washed and drained)
1 TBSP lemon juice
1 egg
1 cup white sugar
1 cup flour
6 TBSP butter (melted)

Grease an 8" square cake pan with Pam. Spread the drained blackberries over the bottom of the pan. Drizzle the lemon juice over the blackberries. In a bowl add egg, white sugar and flour--stir until crumbs form. Spread the crumb mixture evenly over the blackberries. Drizzle the melted butter evenly over the top. Bake at 375 degrees for 30-40 minutes or until lightly browned and bubbling. Cool 10 minutes before serving (if serving warm), or cool completely.

#3563 - Peanut Butter Buttermilk Sheet Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 cup water
3/4 cup softened butter
1/2 cup Jif smooth peanut butter
1/4 cup canola oil
2 eggs
1/2 cup buttermilk
1 tsp. vanilla

In a bowl add flour, white sugar, baking soda and salt--stir and set aside. In a saucepan add the water and butter--cook/stir until boiling. Once boiling, remove from heat--add peanut butter and canola oil--stir until smooth. Pour the peanut butter mixture into the flour mixture--stir. In a bowl add eggs, buttermilk and vanilla--beat with a whisk. Add the buttermilk mixture to the peanut butter mixture--stir well. Pour batter into a greased and floured 11 x 15 jelly roll pan. Bake at 350 degrees for 20-27 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3562 - Pepperoni Zucchini Casserole

(by Shirley McNevich)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
15 slices of pepperoni (chopped)
3 cups shredded zucchini
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onions, zucchini and chopped pepperoni--stir to mix. Spread the mixture evenly into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#3558 - Cream Pound Cake

(by Shirley McNevich)

1 cup softened butter
3 cups white sugar
6 eggs
3 cups CAKE flour
1 cup heavy whipping cream
3-4 TBSP vanilla
Domino's powdered sugar

In a mixer add butter--beat. Add white sugar--beat on medium speed 3-4 minutes. Add eggs one at a time, beating in between. Add whipping cream and vanilla--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 70-90 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust with powdered sugar if you wish. Note: make sure your cake flour is not too old or you will have trouble with the cake rising.

#3507 - Creamy Scrambled Eggs

(by Shirley McNevich)

3 eggs
3 tsp. heavy cream
a pat of butter
salt and pepper (to your taste)

In a bowl add eggs and cream--beat with a whisk until the mixture is an even yellow color. Turn heat on stove to low, place the pat of butter into a small pan and melt the butter. After butter melts, add the egg mixture but leave the heat on low. Stir the eggs with a spatula every few minutes until eggs are thick but still creamy. Place scrambled eggs on a plate--salt/pepper as desired.

#3505 - Loaded Coconut Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut

In a mixer add the softened butter, brown sugar and white sugar--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut--stir with a wooden spoon to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly, then place on paper towels to cool. If the cookies get too hard, you overbaked them. The cookies should be chewy.

#3476 - Overnight Breakfast Sausage Casserole

(by Shirley McNevich)

1lb. pork sausage
4 cups torn bread pieces
2 cups shredded cheddar cheese
10 eggs
1 tsp. dry mustard
1/4 tsp. onion powder OR garlic powder
2 - 12oz. cans Carnation evaporated milk
salt and pepper to your taste

Remove the sausage casings, crumble the sausage and cook it in a skillet over medium heat until browned. Drain off any grease--set aside. Tear bread into bite sized pieces and place it into a measuring cup until you have 4 cups. Spread the bread pieces evenly into the bottom of a greased 9 x 13 glass baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the bread pieces. In a bowl add evaporated milk, eggs, dry mustard and onion powder--beat with a whisk. Pour the egg mixture evenly over the bread pieces. Sprinkle the crumbled sausage all over the top. Cover with foil and refrigerate overnight. The next morning remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, replace the foil, put the whole thing in the oven and bake at 325 degrees for 30 minutes. After 30 minutes, remove the foil and bake 30 minutes longer or until golden brown. Salt and pepper the top of the casserole to your taste.

#3460 - Yummy Butter Cake

(by Shirley McNevich)

4 eggs
2 cups white sugar
2 tsp. vanilla
2 1/4 cups flour
2 1/4 tsp. baking powder
1 1/4 cups milk
10 TBSP butter (NO substitutes)

In a mixer add eggs--beat on high speed until thickened (4-5 minutes). Turn speed back to low. Slowly add white sugar and vanilla--beat. Add baking powder--beat. Slowly add flour--beat. Leave the bowl on the mixer (but turn it off). Cut the butter into small pieces. In a saucepan over low heat add the butter and milk--cook/stir just until butter is melted. Slowly add the milk mixture to the batter in the mixer--beat just until mixed. Pour the batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Top with powdered sugar or cinnamon sugar if you wish--frosting is not necessary.

#3438 - Three Step Strawberry Cheesecake

(by Shirley McNevich)

Crust: 1/2 cup butter (melted); 1/3 cup white sugar; 1 1/4 cups graham cracker crumbs

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 3/4 cup white sugar; 2 tsp. vanilla

Topping: 1 pint Breakstone's sour cream; 3 TBSP white sugar; 1 tsp. vanilla

Garnish: 1 pint fresh strawberries and white sugar (to your taste)

In a bowl add melted butter, 1/3 cup white sugar and the graham cracker crumbs--stir to mix. Press the mixture into the bottom of a greased 9 x 13 cake pan. Use the back of a spoon to press down and make it smooth. Bake the crust at 350 degrees for 8-10 minutes. In a mixer add cream cheese--beat. Add eggs and 2 tsp. vanilla--beat. Add 3/4 cup white sugar--beat. Pour the batter over the warm crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool completely. In a bowl add sour cream, 3 TBSP white sugar and 1 tsp. vanilla--stir well. Spread the sour cream mixture over the top of the cooled cheesecake. Return cheesecake to oven and bake at 400 degrees for 5 minutes. Cool completely, then refrigerate overnight. The next day wash the strawberries, remove the stems and mash them in a bowl with a potato masher. Taste--if too sour, add 1 tsp. white sugar at a time and stir. Keep tasting/adding white sugar until you like the flavor. When serving, drizzle the strawberry mixture over each slice.

#3417 - Buttery Yellow Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/2 cups white sugar
3 eggs
2 1/4 cups flour
1 tsp. salt
3 1/2 tsp. baking powder
1 1/4 cups milk
1 tsp. vanilla

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add baking powder, salt, milk and vanilla--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3405 - Scrambled Egg Breakfast Pizza

(by Shirley McNevich)

1 - Pillsbury refrigerated pizza crust
olive oil
6 eggs
2 TBSP water
6-8 slices bacon (fried and crumbled)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
salt
pepper
oregano (optional)

Grease a large cookie sheet with Pam. Roll the pizza dough out to a rectangle and place it on the cookie sheet. Use your fingers all around the edges to make the edges slightly higher than the rest of the dough (so your toppings won't fall off). In a bowl add 1 TBSP olive oil and use a pastry brush to brush the olive oil all over the top of the pizza dough. Use the tines of a fork and genrously poke the whole pizza dough with the fork tines. Bake at 400 degrees for 7-9 minutes or until lightly browned. While the crust is baking, in a bowl add the eggs and the water--beat with a whisk. In a greased skillet over medium heat add the egg mixture--cook/stir until you have scrambled eggs. Once the pizza crust is lightly browned, remove it from the oven. Spread the scrambled eggs evenly all over the top, salt/pepper the whole top to your taste and sprinkle some oregano over the whole top if you wish. Sprinkle the crumbled bacon over the whole top of the pizza. Sprinkle the shredded Monterey Jack cheese all over the top. Sprinkle the shredded cheddar cheese all over the Monterey Jack cheese. Return to oven and bake 6-8 minutes longer or until cheeses are melted. Cool slightly before cutting and serving.

#3395 - Valentine Heart Cutout Cookies

(by Shirley McNevich)

2 cups white sugar
2 sticks softened Parkay margarine
2 eggs
1 cup of buttermilk
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 TBSP vanilla
6 cups of sifted flour (measure before sifting)
Frosting/Icing: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. vanilla; 1.5 TBSP milk, red food coloring

In a mixer add 2 sticks margarine, 2 cups white sugar and 2 eggs--beat until smooth. Add salt, baking soda, baking powder, 1 TBSP vanilla and buttermilk--beat until smooth. Add flour one cup at a time and mix into batter. Once you've put in two or three cups of flour, you will need to mix in remaining flour by hand unless you're using a heavy duty Kitchen Aid mixer - stir until smooth. Cover the bowl and refrigerate dough overnight. The next day take out a handful of cookie dough and put on a floured countertop. Roll with a rolling pin to about 1/4 inch thick (flour top of dough also). Use heart shaped cookie cutter to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees until golden brown (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Once cookies are cool, in a mixer add 1/2 box Domino's powdered sugar, 1 stick margarine, 2 tsp. vanilla, and 1.5 TBSP milk--beat for at least 5 minutes until it's nice and creamy. Remove 1/2 of the frosting/icing and place it in a cereal bowl--add red food coloring and stir until it's the red color you desire. Use the white icing/frosting to frost 1/2 of each cookie. Use the red icing/frosting to frost the other half of each cookie. Optional: instead of using both red and white frosting on each cookie, frost each cookie with only one solid color.

#3393 - Crushed Pineapple Pie

(by Shirley McNevich)

2 - 9" pie crust doughs
2 eggs
1 1/3 cups white sugar
1 TBSP lemon juice
2 cups well drained Dole crushed pineapple
1 TBSP butter

Grease a 9" pie plate, insert one pie dough and spray the inside of the dough with Pam. In a mixer add eggs--beat until foaming. Add white sugar, lemon juice and drained crushed pineapple--beat. Spread the pineapple filling in the pie dough. Dot the butter all over the pineapple filling. Cover the top of the pie with the second pie dough, flute the edges, use a sharp knife to cut a quarter sized hole in the center of the top dough, and use the same sharp knife to cut some slits in the top of the pie dough. Bake at 450 degrees for 10 minutes, then (WITHOUT opening the oven door) turn the oven temperature back to 350 degrees and bake for 30-35 minutes longer or until golden brown. Cool completely.