#3896 - Cheesy Baked Mashed Potatoes

(by Shirley McNevich)

1 TBSP butter
1/2 cup butter (melted)
4lbs. russet potatoes
1 cup milk
1 1/2 cups grated mozzarella cheese
1 cup fresh grated Parmesan cheese
salt
pepper
2 TBSP dry bread crumbs

Use the 1 TBSP butter to grease and coat a 9 x 13 glass baking dish. Peel the potatoes and cut them into bite sized pieces. Place the potato pieces in a pot and cover them with water (adding 1 tsp. salt to the water). Bring to a boil, then cook until potato pieces are very tender. Drain the potato pieces. In a large bowl add the drained potato pieces--mash them with a potato masher. Add the milk and melted butter--mash well. Add all of the mozzarella cheese and 3/4 cup of the grated Parmesan cheese--mix well. Add salt/pepper to your taste--mix well. Spread the mashed potatoes into the buttered baking dish. In a bowl add 1/4 cup grated Parmesan cheese and all of the bread crumbs--stir to mix. Sprinkle the bread crumb mixture evenly over the top. Bake UNcovered at 400 degrees 30-35 minutes or until heated through and topping is golden brown.

#3882 - Ranch Potato Casserole

(by Shirley McNevich)

2lbs. red potatoes
2/3 cup Breakstone's sour cream
2/3 cup creamy ranch salad dressing
6 slices bacon
3 TBSP chopped fresh parsley
1 1/2 cups shredded cheddar cheese
1/2 cup butter (melted)
3 cups Italian bread crumbs
salt
pepper

Place potatoes in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender. Drain the potatoes, let them cool until you can handle them, and cut them into chunks (do not remove the skins). Fry the bacon, then place it on paper towels to drain. When bacon is cooled, crumble the bacon. Place the potato chunks evenly in a greased 9 x 13 glass baking dish. Sprinkle salt and pepper over the potatoes. In a bowl add the sour cream, ranch dressing, chopped parsley and 3/4 cup of the shredded cheddar cheese--stir. Spread the ranch mixture evenly over the potatoes. Sprinkle the crumbled bacon over the ranch mixture. In a separate bowl add the Italian bread crumbs, melted butter and 3/4 cup shredded cheddar cheese--stir to mix. Spread the breadcrumb mixture evenly over the top of the casserole. Bake at 375 degrees 40-45 minutes or until hot, and top is browned and crispy.

#3874 - Deviled Crab Meat

(by Shirley McNevich)

1 cup finely chopped celery
1 green bell pepper (finely chopped)
1 cup sliced green onions
1/2 cup chopped parsley
2lbs. lump crab meat
3 cups cracker crumbs
1 tsp. salt
1 1/2 tsp. dry mustard
a dash of Tabasco sauce
1/2 cup heavy cream
1/2 stick butter (melted) + extra for drizzling

In a large bowl add chopped celery, chopped green bell peppers, sliced green onions and chopped parsley--mix well. Add lump crab meat, 2 1/2 cups of the cracker crumbs, salt, dry mustard, Tabasco sauce, heavy cream and melted butter--mix carefully so you don't break apart the crab meat. Spread the mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cracker crumbs over the top. Drizzle a little extra melted butter over the cracker crumbs. Bake at 350 degrees 25-30 minutes or until browned and bubbling. Serve as a side dish, or serve as a dip with good quality crackers.

#3865 - Baked Crab Cakes

(by Shirley McNevich)

1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. dried parsley
1 tsp. French's yellow mustard
1/8 tsp. fresh ground black pepper
2 tsp. Old Bay
1 TBSP mayo
2 TBSP butter (melted)
1 tsp. Worcestershire sauce
3/4 cup Egg Beaters
1lb. lump crab meat

In a bowl add bread crumbs, baking powder, parsley, mustard, black pepper and Old Bay--stir well. In a separate bowl add mayo, melted butter, Worcestershire sauce, mustard and Egg Beaters--stir to mix. Add the lump crab meat to the egg mixture--mix carefully. Add bread crumb mixture to crab mixture--mix carefully with your hands. Shape the crab mixture into 8-12 crab cakes. Place them on a foil lined cookie sheet. Cover them with Saran wrap and refrigerate them for 3 hours. When ready, pre-heat oven to 350 degrees, remove/discard the Saran wrap and place the cookie sheet in the oven. Bake at 350 degrees for 20 minutes, then flip all of the crab cakes and continue baking 20-25 minutes longer or until hot and browned.

#3853 - Devil Bars

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup butter (melted)
2/3 cup milk
3/4 cup Jif creamy peanut butter
1 - 7oz. jar Fluff marshmallow creme
1/2 cup chopped peanuts
6oz. Baker's semi-sweet baking chocolate (coarsely chopped)

In a bowl add the cake mix powder, melted butter and 1/3 cup of the milk--mix well. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 12-14 minutes or until center is almost set. Remove from oven and set aside for 3 minutes. In a bowl add the peanut butter and 1/3 cup milk--mix well. Spread the peanut butter mixture evenly over the baked crust. Dollop the marshmallow creme all over the top of the peanut butter mixture. Sprinkle the chopped nuts and coarsely chopped baking chocolate evenly over the top. Bake at 350 degrees 18-20 minutes or until center is set. Cool completely. Cut into bars or squares.

#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.

#3822 - German Chocolate Caramel Bars

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 cup chopped pecans
1/3 cup + 1/2 cup Carnation evaporated milk (NOT condensed)
3/4 cup butter (melted)
60 Kraft caramels (unwrapped)
1 cup Nestle's semi-sweet chocolate chips

In a bowl add the dry cake mix, chopped pecans, 1/3 cup evaporated milk and the melted butter--stir to mix. Spread HALF of the batter into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 8 minutes. In a double boiler add the unwrapped caramels and 1/2 cup evaporated milk--cook/stir until melted and smooth. Spread caramel mixture evenly over the baked crust. Sprinkle the chocolate chips evenly over the caramel. Spread remaining batter over the top. Return to oven and bake at 350 degrees 18-20 minutes. Cool completely. Cut into bars or squares.

#3810 - Dense Dinner Rolls

(by Shirley McNevich)

1 tsp. active dry yeast
1 1/4 cups lukewarm whole milk
1 TBSP white sugar
3 cups flour (unbleached if you have it)
1/4 tsp. salt
2 TBSP butter (melted and cooled to room temperature)

In a bowl add yeast and milk--stir to dissolve yeast. Add white sugar--stir. Into a bowl sift the flour and salt, then add the room temperature melted butter and the yeast mixture to the flour mixture--mix until dough forms. Turn out the dough on a floured counter and work the dough until smooth and stretchy. Place the dough into a greased bowl and cover it with a tea towel--let it rise for 45 minutes. Turn out the dough on to a floured counter and shape the dough into 9 equal sized dough balls. Butter and flour a 9" square cake pan. Place the dough balls in a single layer in the cake pan. Cover with a tea towel and let them raise for 15 minutes. Bake at 425 degrees 15-20 minutes or until browned and puffy. Serve warm.

#3797 - Irish Potato Wedges

(by Shirley McNevich)

2 1/2lbs. potatoes
1/2 cup butter (melted)
1 TBSP lemon juice
1/4 cup chopped fresh parsley
3 TBSP minced chives
3 TBSP dill weed (fresh or dried)
1/8 tsp. salt + 1 tsp. salt
1/8 tsp. pepper

Wash and peel the potatoes, then cut them into wedges (like wedge shaped french fries). Place them in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook 20-25 minutes or until tender. Drain the potatoes but DO NOT rinse them. In a bowl add melted butter, lemon juice, chopped parsley, minced chives, dill weed, 1/8 tsp. salt and the pepper--stir to mix. Pour the butter mixture over the drained potato wedges--toss to coat.

#3795 - Lobster Rolls

(by Shirley McNevich)

1 1/2lbs. cooked lobster meat
1/2 cup mayo
3 TBSP fresh lemon juice
2 celery ribs (finely chopped; use the inner ribs of the celery, and include the celery leaves when chopping)
2 TBSP chopped fresh parsley
salt (to your taste)
fresh ground black pepper (to your taste)
good quality sub rolls
a little melted butter

Cut the lobster meat into bite sized chunks. In a bowl add lobster chunks, mayo, chopped celery, lemon juice, chopped parsley and salt/pepper--stir carefully until combined. Cover the bowl with Saran wrap and refrigerate until cold. When ready to serve, cut the sub rolls, brush the insides of the rolls with melted butter and fill each sub roll with the lobster mixture. Recipe can be doubled, tripled, etc.

#3784 - Ham and Cheese Rolls

(by Shirley McNevich)

2 1/2 cups Bisquick
3/4 cup milk
2/3 cup mayo
2 TBSP Dijon mustard
2 TBSP honey
6 slices deli ham
1 cup shredded sharp cheddar cheese
a little melted butter

In a bowl add Bisquick and milk--stir until dough forms. Flour your counter, place the dough in the center, and flour the top of the dough--roll with a rolling pin to make a large rectangle (1/4" thick). In a bowl add mayo, mustard and honey--stir well. Use a pastry brush to cover the top of the dough with the mayo mixture. Place the ham slices all over the top (overlapping where necessary). Sprinkle the shreded sharp cheddar cheese evenly over the ham. Start on the long side of the dough and roll the whole thing into a tight log. Use a sharp knife to cut the roll into 8 equal pieces. Place the rolls on to a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Brush a little melted butter over them when you take them out of the oven. Serve hot.

#3776 - Baked Ritz Crackers

(by Shirley McNevich)

1 stick butter (melted)
1/4 cup fresh grated Parmesan cheese
1 TBSP red pepper flakes
1 tsp. garlic powder
1 box regular Ritz crackers

In a large bowl add all of the Ritz crackers. Drizzle the melted butter over the crackers while tossing the crackers. Add the Parmesan cheese, red pepper flakes and garlic powder--gently toss to coat. Place the crackers on cookie sheets. Bake at 300 degrees for 15 minutes.

#3736 - Baked Tomato Halves

(by Shirley McNevich)

4 ripe tomatoes
1/3 cup butter (melted)
1 tsp. basil leaves
1/4 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1 1/4 cups 4C Italian bread crumbs
1 TBSP fresh chopped parsley
1 tsp. salt

Wash tomatoes, removes the stems and cut each tomato in half horizontally. Place them on a greased jelly roll pan (cut sides up). In a bowl add melted butter, basil leaves, garlic powder, pepper, bread crumbs, chopped parsley and salt--stir to mix. Spoon a heaping TBSP of the bread crumb mixture on top of each tomato, using the back of a spoon to spread it out. Bake at 350 degrees 15-17 minutes or until heated through (but still firm).

#3735 - Baked Pretzel Bites

(by Shirley McNevich)

1 2/3 cups warm water
2 TBSP white sugar
2 1/4 tsp. active dry yeast
3 3/4 cups bread flour
3 TBSP melted butter (cooled to room temperature)
2 tsp. salt
2 quarts water
1/3 cup baking soda
1 TBSP Domino's dark brown sugar (packed)
coarse or flaked sea salt

Remove the bowl from a stand mixer and place it on your counter. Add the 1 2/3 cups warm water, the white sugar and the yeast. Let it stand for 15 minutes or until it starts to foam. Place the bowl on your stand mixer, using the dough hook attachment. Add the melted butter, 2 tsp. salt and all of the flour--beat with the dough hook for 5 minutes or until dough ball forms. If the dough is sticking to the sides of the bowl, add 1 TBSP more flour at a time until you get a nice smooth dough ball. Remove bowl from mixer, cover with a tea towel and let the dough rise for 1 hour. When dough is almost done rising in a pot add the 2 quarts of water, baking soda and brown sugar--bring to a boil over medium heat. Flour your counter and place the pretzel dough on the flour, flipping it so both sides get some flour. Work it carefully, then cut the dough into 8 equal pieces. Roll each dough piece into a foot long log. Cut the dough log into 2" pretzel bites, then drop the pretzel bites into the boiling water mixture for 1 minute. Use a slotted spoon to drain each pretzel bite and place them on to greased cookie sheets. Continue with more dough until the cookie sheet is full (you can put them close together because they don't get much bigger). Sprinkle the pretzel bites with flaked sea salt. Bake at 450 degrees for 5 minutes, then use tongs to flip each of them and bake 4-5 minutes longer or until golden brown. Repeat with remaining dough. If you bake them to light brown, they will be softer. If you bake them to dark/golden brown they will be crispier.

#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.

#3701 - Wonton Chips

(by Shirley McNevich)

18 square wonton wrappers
melted butter
sea salt

Cut each wonton wrapper in half diagonally so you end up with 36 triangles. Spray a large cookie sheet with Pam. Arrange the triangles on the cookie sheet (close but NOT touching each other). Use a pastry brush to brush each triangle with melted butter. Sprinkle sea salt over the tops of the triangles. Bake at 375 degrees for 9-10 minutes or until golden brown. Cool them until they firm up and are crispy.

#3670 - Ritz Ice Cream Squares

(by Shirley McNevich)

2 sleeves original flavor Ritz crackers + extra for sprinkling
1/2 cup butter (melted)
1 pint good quality vanilla ice cream
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)

Crush the Ritz crackers. In a bowl add crushed Ritz crackers and melted butter--stir to mix. Press the mixture into the bottom of a metal 9 x 13 cake pan. Bake at 350 degrees 6-8 minutes, then cool completely. Sit the ice cream container on the counter so the ice cream thaws a bit, then prepare both boxes of vanilla pudding (according to box directions) in a mixer. Once pudding is ready, leave pudding in mixer on low speed and start adding scoops of the softened ice cream until the whole pint has been added and mixture is smooth. Remove from mixer--add Cool Whip--stir to mix. Spread the mixture over the cooled crust. Crush a few extra Ritz crackers and sprinkle over the top. Refrigerate until cold. Note: you can use any combination of pudding flavor and ice cream flavor that you wish. If you want firmer squares, you can freeze it for a few hours but you will need to let it soften up a bit before cutting.

#3651 - Sour Cream Biscuits

(by Shirley McNevich)

2 cups self-rising flour
1/2 tsp. baking soda
1 1/2 cups Breakstone's sour cream
4 tsp. canola oil
melted butter

In a bowl add self-rising flour and baking soda--stir to mix. Add sour cream and canola oil--stir just until combined. Flour your counter. Place the dough on the floured counter and knead the dough 6 times. Use a knife to cut the dough into 8 equal pieces (or you can use a biscuit cutter). Place the dough pieces on a greased cookie sheet. Brush melted butter over the top of each biscuit dough. Bake at 425 degrees 10-12 minutes or until golden brown.

#3649 - Quick Peanut Butter Squares

(by Shirley McNevich)

1 cup butter (melted)
2 cups graham cracker crumbs
2 cups Domino's powdered sugar
1 cup + 4 TBSP Jif peanut butter
1 1/2 cups Nestle's MILK chocolate chips

In a bowl add melted butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter--mix until well blended. Press the mixture into an UNgreased 9 x 13 cake pan. In a microwave safe bowl add 4 TBSP peanut butter and all of the milk chocolate chips--microwave on high in 30 second increments, stirring in between, until melted and smooth. Pour the chocolate mixture evenly over the crust. Cool to room temperature, then refrigerate until cold. Keep refrigerated. Cut into bars or squares.

#3647 - Sourdough Checkerboard Bread Appetizer

(by Shirley McNevich)

1 large loaf round sourdough bread
6 slices bacon (more if necessary)
1 pack cheddar cheese slices
1/2 cup butter (melted)
1 TBSP Hidden Valley ranch dressing mix powder

Cook the bacon, drain it on paper towels and crumble the bacon. With a sharp bread knife slice the bread every 1" but DO NOT cut through the bottom (leave about 1" from the bottom uncut). Once you've sliced the loaf all the way across in one direction, turn the bread 1/4 turn and do the same thing again (making a checkerboard pattern but with everything still held together by the bottom of the loaf). Sprinkle the crumbled bacon evenly into all of the slits. Cut a cheddar cheese slice into four rectangular pieces and slip the cheddar cheese pieces into the slits. Repeat with as many cheese slices as necessary. In a bowl add melted butter and ranch dressing powder--stir well. Drizzle the butter mixture evenly into the slits. Wrap the whole loaf with foil and place it on a cookie sheet. Bake at 350 degrees for 15 minutes, then remove the foil and bake 10 minutes longer or until cheese is melted. To serve, let your "eaters" tear off pieces as they please.