#3927 - Rhubarb Meringue Pie

(by Shirley McNevich)

3 egg yolks
3 egg whites
1 - 9" unbaked pie crust dough
3 cups chopped rhubarb
1 cup white sugar
1 cup Half 'n Half
2 TBSP flour
a pinch of salt
1/4 cup white sugar
1/4 tsp. cream of tartar

Spray a 9" pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Spread the rhubarb pieces evenly in the pie dough. In a bowl add 1 cup white sugar, the Half 'n Half, flour, salt and egg yolks--beat with a whisk until smooth. Pour the egg yolk mixture evenly over the rhubarb. Cover the edges of the pie dough with foil. Bake at 350 degrees 30 minutes, remove the foil and bake 20-30 minutes longer or until pie crust is browned and filling is set. Remove from oven but DO NOT turn the oven off. In a mixer add the egg whites--beat until stiff. Slowly add the 1/4 cup white sugar and cream of tartar while beating until you have a fluffy meringue. Spread the meringue over the top of the pie, use your wet finger to make any designs in the meringue that you wish and return the pie to the oven for 8-10 minutes or until meringue is lightly browned. Cool completely.

#3925 - Cherry Lemon Sweet Bread

(by Shirley McNevich)

2 cups flour
1 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
1 cup milk
1/3 cup canola or OR melted butter
2 tsp. vanilla
1/2 cup chopped dried cherries
1/2 cup golden raisins
2 tsp. lemon zest
Glaze: 1/2 cup Domino's powdered sugar; 1 tsp. lemon zest; 1 tsp. lemon juice (more if needed)
turbinado sugar

Place the golden raisins in a saucepan and cover them with water--bring to a boil over medium heat. Once boiling, cook them for 5 minutes, then drain them well. Grease the whole inside of a bread loaf pan. In a bowl add flour, white sugar, baking powder, salt and baking soda--stir. In a separate bowl add the egg, milk, oil/melted butter and vanilla--stir well. Add the cherry pieces, drained raisins and 1 tsp. lemon zest--stir. Add the wet mixture to the dry mixture--stir just until moistened. Pour the batter into the greased bread loaf pan. Sprinkle turbinado sugar over the top (optional). Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 10 minutes, then remove the bread and place it on a wire rack to cool completely. Once cooled, wrap the bread loaf in foil and leave it on the counter overnight. The next day, in a bowl add the powdered sugar, 1 tsp. lemon zest and 1 tsp. lemon juice--stir well. If glaze is too thick add a little more lemon juice the stir again. Unwrap the loaf, place it on a plate and drizzle the loaf with the lemon glaze before cutting and serving.

#3920 - German Red Cabbage

(by Shirley McNevich)

2 TBSP butter
5 cups shredded red cabbage
1 cup thinly sliced green apples
1/3 cup apple cider vinegar
3 TBSP water
1/4 cup white sugar
2 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cloves
1 onion (sliced; rings separated)

In a Dutch oven add butter, shredded cabbage, sliced onions, sliced apples, white sugar, water, vinegar, salt, pepper and ground cloves--cook/stir over medium heat until boiling. Once boiling, turn heat back to low and simmer (with tilted lid) for 2 hours (stirring mixture every 15-20 minutes).

#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.

#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.

#3905 - Vanilla Cream Soda

(by Shirley McNevich)

2 cups white sugar
1 cup water
1 TBSP PURE vanilla extract (more if you wish)
seltzer water (chilled)
Half 'n Half (chilled)
ice cubes

In a saucepan over medium heat add the water and white sugar--cook/stir until sugar dissolves, then cook/stir until boiling and the liquid turns clear. Remove from heat--cool the mixture for 5 minutes. Add the pure vanilla extract--stir well. Pour the mixture into a plastic container with a snap-on lid. Put the lid on, then refrigerate until cold. When ready to serve, place 3 TBSP of the chilled vanilla mixture into a 12oz. glass. Add ice cubes, 8oz. of cold seltzer water, and a dash of cold Half 'n Half--stir.

#3903 - Creamy Cucumber Salad

(by Shirley McNevich)

2 large cucumbers (washed, peeled and thinly sliced)
1 sweet onion (peeled, thinly sliced and separated)
1 TBSP sea salt
1/2 to 1 cup mayo
2 TBSP cider vinegar
1 TBSP white sugar
1 tsp. dried dill weed
1 tsp. garlic powder
1 tsp. fresh ground black pepper (less if you wish)

In a bowl add the sliced cucumbers, sliced onions and sea salt--toss to coat. Cover the bowl with Saran wrap and let it sit for 1 HOUR. After 1 hour, remove plastic wrap and drain off all liquid. Scoop the whole mixture into a collander. Fill a bowl 3/4 full with water (to provide some weight) and set the bowl carefully on top of the cucumber mixture in the collander (to help squeeze out more liquid). Let it sit for 30 minutes. In a bowl add mayo (start out with 1/2 cup--you can always add more later if needed), cider vinegar, white sugar, dried dill weed, garlic powder and pepper--stir to mix. Taste--if mixture is too sweet add more cider vinegar and stir again. If mixture is too sour add a little more white sugar and stir again. Once you like the taste, add the drained cucumbers/onions--toss to coat. Cover and refrigerate until cold. Stir well before serving. NOTE: if you skip the steps for draining the cucumbers you will have a sloppy mess.

#3899 - Blueberry Zucchini Muffins

(by Shirley McNevich)

3 eggs
1 cup canola oil
3 tsp. vanilla
2 1/2 cups white sugar
2 cup shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 TBSP cinnamon (less if you wish)
1 pint fresh blueberries

After shredding and measuring zucchini, MAKE SURE to press out as much of the moisture from the shredded zucchini as you can. In a bowl add eggs, canola oil, vanilla and white sugar--stir. Add flour, salt, baking powder, baking soda and cinnamon--stir just until mixed. Add shredded zucchini and blueberries--stir. Place cupcake liners in muffin tins. Fill each each 2/3 full with the batter. Bake at 350 degrees 23-30 minutes--test with a toothpick for doneness. Cool completely.

#3898 - 10 Minute Strawberry Jam

(by Shirley McNevich)

1 quart fresh strawberries
1/2 cup white sugar
2 TBSP fresh squeezed lemon juice

Wash the strawberries and remove the stems. Place the strawberries into a heavy duty blender or food processor--beat until strawberries are coarsely chopped. In a skillet over medium heat add chopped strawberries, white sugar and lemon juice--cook/stir 10-12 minutes or until mixture thickens and entire top of the mixture is bubbling. Remove from heat and cool for a few minutes. Pour the mixture into a glass jar--keep the lid OFF and let the mixture cool to room temperature. Screw the lid on the jar and refrigerate until cold. The jam will last in the refrigerator about a week.

#3897 - Open Face Fruit Pie

(by Shirley McNevich)

1 refrigerated pie crust dough
1 1/2 peaches (peeled and sliced)
1/2 pint fresh strawberries (cleaned and sliced)
1/4 pint fresh blueberries
2 TBSP white sugar
3 TBSP flour
3 TBSP turbinado sugar + extra
1 egg white

Grease a cookie sheet. Spread the pie crust dough on the center of the cookie sheet. Spray the top of the pie dough with Pam. In a bowl add peach slices, sliced strawberries and blueberries--toss to mix. Let the fruit sit for 20 minutes, then drain off any liquid. Add the white sugar and flour to the fruit--toss to coat. Spread all of the fruit over the pie crust, leaving a 1" border all the way around with no fruit. Start folding up the edge of the crust over the edge of the fruit and pinch the dough into pleats. Continue all the way around the pie crust. In a bowl add the egg white--beat with a fork. Use a pastry brush to brush the edge of the pie crust with the beaten egg white. Sprinkle the turbinado sugar evenly over the fruit. Bake at 450 degrees 15-20 minutes or until bottom of crust is browned. Cool completely before cutting. Sprinkle more turbinado sugar over the fruit before serving (if you wish).

#3894 - Cinnamon Nutmeg Cornbread

(by Shirley McNevich)

1 medium sweet potato (washed, peeled and cubed)
1 1/2 cups yellow cornmeal
1 cup flour
1/2 cup white sugar
1 TBSP baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1/2 cup Breakstone's sour cream
3/4 cup milk
2 TBSP canola oil + extra for oiling the skillet

Place the cubed sweet potatoes in a pot and cover them with water--bring them to a boil over medium heat, then cook until fork tender. Drain the cubed sweet potatoes but DO NOT RINSE. Use some canola oil to grease a 10" cast iron skillet. Place the oiled skillet in the oven and start heating the oven to 425 degrees. In a bowl add yellow cornmeal, flour, white sugar, baking powder, salt, cinnamon and nutmeg--whisk to mix. Mash the drained sweet potatoes and stir until almost smooth. Add 1 1/2 cups of the mashed sweet potatoes to a bowl, then add the sour cream, milk and 2 TBSP canola oil--stir well. Add the egss--mix well. Pour the sweet potato mixture into the cornmeal mixture--stir just until mixed. Take the hot skillet out of the oven and pour the batter evenly into the hot skillet. Use the back of a spoon to smooth the top. Return it to the oven and bake 25 minutes or until center is puffed up and the top is golden brown (you should also see cracks around the edges).

#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.

#3885 - Raspberry Peach Pie

(by Shirley McNevich)

4 cups fresh peach slices
1 cup fresh raspberries
1/2 to 3/4 cup white sugar (your choice of amount; if raspberries are sour use 3/4 cup white sugar; if raspberries are sweet only use 1/2 cup white sugar)
3 TBSP flour
1 tsp. cinnamon
2 - unbaked 9" pie crust doughs
turbinado sugar (for sprinkling)
butter

Wash the peach slices and raspberries, then drain them well. In a large bowl add drained peaches/raspberries, white sugar, flour and cinnamon--toss to coat. Spray a 9" pie plate with Pam, insert one of the pie doughs, flute the edges, and spray the inside of the pie dough with Pam. Spread the peach/berry mixture into the pie dough. Dot the peach/berry mixture with butter. Add second pie dough to the top, making sure the two doughs are sealed. Use a sharp knife to cut slits in the top pie dough. Spray the top pie dough with Pam. Sprinkle turbinado sugar over the top pie dough. Place the pie plate on a cookie sheet (to catch drips). Bake at 400 degrees 45-50 minutes or until golden brown. Cool to room temperature before cutting.

#3883 - Vanilla Peach Pie

(by Shirley McNevich)

3/4 cup white sugar
1/3 cup softened butter
1/3 cup flour
1 egg
1 TBSP vanilla
4 cups fresh peach slices (pit, skin and slice peaches before measuring)
1 - 9" unbaked pie crust dough

After measuring the peach slices, drain them well. Grease a 9" pie plate, insert the dough, flute the edges and spray the inside of the dough with Pam. Spread drained peach slices in the dough. In a mixer add white sugar and butter--beat. Add egg, flour and vanilla--beat. Spread the mixture evenly over the peaches. Bake at 350 degrees 45-60 minutes. Cool completely before cutting and serving. Optional: sprinkle cinnamon over the top before baking.

#3881 - Plum Loaf

(by Shirley McNevich)

1 1/2 cups pitted/chopped plums
1 TBSP flour + 1 1/2 cups flour
1/2 cup softened butter
1 cup white sugar
1 tsp. vanilla
2 eggs
1/2 tsp. salt
1/4 tsp. baking soda
1/3 cup Breakstone's sour cream
1/4 cup Domino's dark brown sugar (packed)

In a bowl add chopped plum pieces and 1 TBSP flour--toss to coat. In a mixer add butter and white sugar--beat. Add eggs and vanilla--beat. Add salt and baking soda--beat. Slowly add flour--beat. Add sour cream--beat. Remove bowl from mixer--add coated plums--stir to mix. Pour batter into a greased and floured bread loaf pan. Sprinkle the brown sugar evenly over the top. Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen and remove loaf. Place loaf on a cake plate until completely cool before slicing. Note: even with the brown sugar, this is very tart.

#3867 - Pickled Green Beans

(by Shirley McNevich)

3lbs. fresh green beans
3/4 cup white sugar
3 garlic cloves (halved)
2 tsp. dill seeds
2 tsp. mustard seeds
1 1/2 cups cider vinegar
1/2 cup fresh dill (chopped)
3 tsp. salt
water (see directions)

Snip off the ends of the green beans. Cut the green beans into 2" pieces. Fill a large pot with 5 quarts of water and 1 tsp. salt--bring to a boil. Add the cut green beans--cook/stir about 7 minutes or until green beans are tender but still crisp. Drain the green beans and rinse them with cold water and drain again--set aside. In a saucepan add the white sugar, garlic cloves, dill seeds, mustard seeds, 1/2 cup cider vinegar, 2 tsp. salt and 1/2 cup water--stir to mix. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add 1 1/2 cups cold water and 1 cup cider vinegar--stir well. Place drained green beans into a large Ziploc bag. Carefully pour the vinegar mixture into the bag over the beans. Press the bag closed while carefully pressing out as much air as you can. Place the bag in a bowl and refrigerate at least 1 day. When ready to serve, drain/discard the liquid, place the beans in a serving dish and add the chopped dill--toss to coat.

#3866 - Pickled Cherry Tomatoes

(by Shirley McNevich)

cherry tomatoes (enough to fill 3 pint sized glass canning jars)
fresh dill
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 TBSP salt
2 TBSP white sugar
4 garlic cloves (halved)
6 peppercorns
chopped onions (optional)

Remove stems and wash the cherry tomatoes. DO NOT peel the cherry tomatoes or you will end up with a mushy mess. Use a sharp kabob skewer to poke 3-4 holes into a cherry tomato, then place it in one of the jars. Repeat with all cherry tomatoes. Add some fresh dill to the top of the tomatoes in each jar. Optional--add some chopped onions to each jar. In a saucepan add the cider vinegar, water, white sugar, salt, halved garlic cloves and peppercorns--cook/stir over medium heat until boiling. Once boiling, cook for 3 minutes. Remove from heat--cool to room temperature. Pour the vinegar mixture into each jar--enough to cover all tomatoes. Screw on the lids tightly and refrigerate them for at least 1 day before eating. When serving, you can remove the garlic pieces and any leftover large peppercorns.

#3858 - Premiere White Chocolate Cake

(by Shirley McNevich)

1/4lb. good quality white chocolate (DO NOT USE WHITE CHOCOLATE CHIPS OR CANDY MELTS or you will be disappointed)
1 cup softened butter
1 cup white sugar
4 egg yolks
1 TBSP vanilla
2 1/2 cups CAKE flour
1 TBSP baking powder
1/4 tsp. salt
1 cup buttermilk
1 cup pecans (chopped after measuring)--OPTIONAL
1 cup Baker's angelflake coconut--OPTIONAL
4 egg whites
1 cup white sugar

Break the white chocolate into small pieces. Melt the white chocolate pieces in a double boiler, then cool slightly and add the vanilla--stir well. In a mixer add butter and 1 cup white sugar--beat. Add egg yolks--beat. Add melted white chocolate--beat. Into a bowl sift the cake flour, baking powder and salt--stir with a whisk. Add buttermilk to the cake flour mixture--stir with a whisk. Slowly add cake flour/buttermilk mixture to batter while beating. Remove bowl from mixer--add chopped pecans (optional) and coconut (optional)--stir to mix. In a mixer add the egg whites and 1 cup white sugar--beat until soft peaks form. Add egg white mixture to the batter--stir to mix. Pour batter into a greased 9 x13 cake pan. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#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.