#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.

#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.

#3805 - Baked Ham Pasta

(by Shirley McNevich)

1/2 cup butter
1/2 cup flour
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (optional)
2 cups Half 'n Half
2 cups whole milk
1lb. shredded Swiss cheese
2/3 cup shredded Parmesan cheese
1lb. bowtie pasta
2 cups cooked bite sized ham pieces
1 1/2 cups frozen baby sweet peas (thawed and drained)
Crunchy Topping: 1 cup Marzetti sea salt/cracked pepper croutons; 2/3 cup shredded Parmesan cheese; 1 TBSP butter (melted)

Cook bowtie pasta in salted water according to box directions--drain but DO NOT rinse. In a Dutch oven over medium heat and 1/2 cup butter--melt. While whisking, slowly add the flour and whisk until smooth. While whisking add dry mustard, salt, pepper and cayenne pepper. While whisking add half 'n half and milk--whisk for about 10 minutes or until thickened. While stirring with a spoon add all of the shredded Swiss cheese and 2/3 cup of the shredded Parmesan cheese--stir until mixed. Remove from heat--add drained pasta, ham pieces and drained peas-- toss with a spoon to mix. Pour the whole mixture into a greased 9 x 13 glass baking dish. Place the croutons into a Ziploc bag--close the bag and crush the croutons with a rolling pin until finely ground. In a bowl add ground croutons, 2/3 cup shredded Parmesan cheese and the melted butter--stir to mix. Sprinkle the crouton mixture evenly over the pasta mixture. Bake at 350 degrees 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

#3707 - Danish Rice Pudding

(by Shirley McNevich)

1 cup Carolina white rice (long grain)--do NOT use Minute Rice
1/2 cup water
4 1/4 cups whole milk
1 tsp. salt
4 TBSP white sugar
1 TBSP cinnamon
butter (optional)

In a bowl add white sugar and cinnamon--stir to mix, then set aside. In a large saucepan add the water, rice and salt--stir to mix. Bring mixture to a boil over medium heat (while stirring). Once boiling, cook/stir for 2 minutes. Slowly add all of the milk while stirring. Once all milk has been added, bring to a boil again. Once boiling, turn heat back so mixture is lightly boiling. Tilt a lid on top of the saucepan and cook 30-35 minutes (stirring every 2-3 minutes so the bottom doesn't burn). Mixture should be nice and thick (if not, cook longer). Serve warm in bowls. Add a pat of butter on top of each serving, and sprinkle the cinnamon sugar mixture over the top. If you don't like it hot, you can cool to room temperature before serving, or you can place the mixture into a glass container and refrigerate it until cold. No matter which temperature you serve it at, make sure to sprinkle the cinnamon sugar mixture over the top before serving.

#3692 - Homemade Sour Cream

(by Shirley McNevich)

1/4 cup whole milk
3/4 tsp. white vinegar
1 cup heavy cream

In a glass quart jar add cream and white vinegar--stir to mix, then put the lid on and shake well. Remove the lid and add the milk--stir well, then put the lid on and shake well. Remove the lid and cover the top of the jar with a tea towel--secure the towel with a rubber band. Let the mixture sit on the counter overnight. The next day remove the towel--stir well, screw the lid on tight and refrigerate until cold. Note: homemade sour cream is a bit thinner than store bought sour cream because there are no artificial thickeners.

#3602 - Creamy Garlic Shells

(by Shirley McNevich)

8oz. mini pasta shells
1 TBSP olive oil
1 TBSP butter
2 garlic cloves (minced)
2 TBSP flour
3/4 cup chicken broth
3/4 cup whole milk
salt
pepper
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
2 tsp. parsley flakes (OR chopped fresh parsley)

Cook and drain pasta. Using the same pot you cooked the pasta in add butter and olive oil--cook/stir over low heat until melted and smooth. Turn heat up to medium and add the minced garlic--cook/stir until garlic is browned. Add the flour slowly while whisking for 1 minute. Add chicken broth and milk--cook/stir until warm and smooth. Add salt and pepper to your taste--cook/stir until mixture thickens. Remove from heat--add Parmesan cheese, garlic powder and parsley--stir well. Add drained pasta--stir gently until coated.

#3527 - Fresh Blueberry Cobbler Cake

(by Shirley McNevich)

1 1/4 cups flour
1/2 cup white sugar + 1/3 cup white sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
3/4 cup whole milk
1/3 cup butter (melted)
2 cups fresh blueberries
1 tsp. vanilla
good quality vanilla ice cream

In a bowl add flour, 1/2 cup white sugar the the baking powder--stir. Add the milk and melted butter--stir to mix. Spread the batter into a greased 8" square cake pan. Sprinkle the blueberries evenly over the top. Sprinkle the other 1/3 cup white sugar evenly over the blueberries. Drizzle the vanilla over the top. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Serve warm or at room temperature with vanilla ice cream.

#3519 - Parmesan Creamed Corn

(by Shirley McNevich)

20oz. corn kernels (thawed and/or drained)
1 cup heavy cream
1 tsp. salt
2 TBSP white sugar
1/4 tsp. fresh ground black pepper
2 TBSP butter
1 cup whole milk
2 TBSP flour
1/4 cup fresh grated Parmesan cheese

In a bowl add the milk and flour--whisk to mix. In a skillet over medium heat add heavy cream, salt, white sugar, black pepper, butter and drained corn kernels--stir. Slowly add milk mixture while stirring--cook/stir over medium heat until mixture thickens. Remove from heat--add fresh grated Parmesan cheese. Serve right away.

#3426 - Sour Cream Egg Noodle Casserole

(by Shirley McNevich)

12oz. raw egg noodles
2 - 10.75oz cans Campbell's cream of chicken soup
8oz. Breakstone's sour cream
3/4 cup whole milk
1/4 tsp. salt
1/4 tsp. pepper
3-4 cups bite sized cooked chicken pieces
1 cup crushed Ritz crackers
1/4 cup butter (melted)
Parmesan cheese (optional)

Cook and drain egg noodles according to bag directions--DO NOT RINSE. In a bowl add both cans of soup, sour cream, whole milk, salt and pepper--stir well to mix. Add the bite sized cooked chicken pieces and drained egg noodles--stir carefully to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. In a separate bowl add crushed Ritz crackers and melted butter--stir. Spread the Ritz cracker mixture over the whole top of the casserole. Bake at 350 degrees for 35-45 minutes or until hot. Remove from oven and sprinkle Parmesan cheese over the top 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.

#3383 - Raisin Rice Pudding

(by Shirley McNevich)

1 egg
4 cups whole milk
1 - 3oz. box Jell-O vanilla pudding (NOT instant)
1 cup Minute Rice (raw)
1/4 cup raisins
1/4 tsp. cinnamon
1/8 tsp. nutmeg

In a small saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain the raisins. In a saucepan (no heat yet) add egg--beat with a whisk. Add milk while whisking. Add pudding powder--beat with the whisk until well mixed. Add rice and drained raisins--stir. Turn heat on to medium--cook/stir until mixture comes to a full rolling boil. Remove from heat and let the mixture sit for 5 minutes, then stir mixture well. Pour the whole mixture into a glass serving dish. Sprinkle cinnamon and nutmeg over the top. Cool completely, then cover and refrigerate until cold.

#3102 - Cooked Flour Frosting

(by Shirley McNevich)

5 TBSP flour
1 cup whole milk
1-2 tsp. vanilla
1 cup softened butter
1 cup white sugar

In a bowl add the milk and the flour--beat with a whisk until well mixed. Pour the mixture into a saucepan over medium heat--cook/stir until mixture gets very thick, then cool completely. In a mixer add softened butter and white sugar--beat until fluffy. Add vanilla--beat well. Add the cooled mixture to the mixer--beat well.

#2695 - Penuche

(by Aunt Faye [Herman] Minier)

2 cups Domino's dark brown sugar (packed)
1/3 cup whole milk OR cream
1 TBSP butter
3/4 cup chopped nuts
1 TBSP vanilla

In a saucepan add brown sugar, milk/cream and butter--turn heat to medium and bring to a boil (stirring only when necessary). Once boiling, keep cooking to soft ball stage (235 to 237 degrees). Remove from heat--add vanilla and chopped nuts--stir well. Pour mixture into a buttered fudge pan. Cool completely. Cut into squares.

#2554 - Quick Chicken and Waffles

(by Shirley McNevich)

2 1/2 cups whole milk (gravy will be thinner if you use 2% milk)
a pinch of salt (more if you wish)
a pinch of black pepper (more if you wish)
4 TBSP flour
4 TBSP butter (no substitutes)
1 cup cooked chicken pieces (more if you wish)
toasted waffles

In a saucepan over low heat add butter--melt and stir. Add flour, salt and pepper--cook/stir until mixture starts to bubble while working out any lumps. Slowly add milk while stirring, then add cooked chicken pieces--cook/stir until boiling. Once gravy starts to boil, cook/stir for 1 minute. Remove from heat and taste--add more salt and pepper if desired, then stir until mixed. Place toasted waffles on plates and pour gravy mixture over the waffles.

#2551 - Quick White Gravy

(by Shirley McNevich)

2 1/2 cups whole milk (gravy will be thinner if you use 2% milk)
a pinch of salt (more if you wish)
a pinch of black pepper (more if you wish)
4 TBSP flour
4 TBSP butter (no substitutes)

In a saucepan over low heat add butter--melt and stir. Add flour, salt and pepper--cook/stir until mixture starts to bubble while working out any lumps. Slowly add milk while stirring--cook/stir until boiling. Once gravy starts to boil, cook/stir for 1 minute. Remove from heat and taste--add more salt and pepper if desired, then stir until mixed.

#1361 - Cream Cheese Strawberries

(by Shirley McNevich)

1 quart refrigerated fresh strawberries (wash carefully--DO NOT remove stems; berries should be very cold)
1 - 3oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
whole milk
1 bag Nestle's MINI semi-sweet chocolate chips

Line a cookie sheet with wax paper--set aside. Carefully wash strawberries with COLD water, leave the stems on, and pat them dry with a paper towel. In a mixer add cream cheese and white sugar--beat on high until very smooth (make sure you scrape the sides of the mixing bowl). Once smooth, start adding one teaspoon of milk at a time and beating the cream cheese mixture on high. Continue adding milk until the mixture is thin enough to use for dipping. Do a test strawberry--you should be able to dip it and have it stick well to the berry. In a separate bowl pour in some of the mini chocolate chips. Hold the stem of each strawberry, dip the berry in the cream cheese mixture, then quickly roll the berry in the mini chocolate chips and place the completed berry sideways on the wax paper. If you don't like a lot of chocolate chips, just dip the bottom end of the berry in the chocolate chips rather than rolling it. Work quickly--once all berries are finished, refrigerate the whole tray. Keep refrigerated a few hours before serving so they are nice and cold. Not recommended to freeze them.

#1024 - Fresh Coconut Pie

(by Shirley McNevich)

2 pie unbaked pie doughs (either buy store pie dough or make your own from scratch)
1 cup softened butter
1/2 cup white sugar
2 eggs
1 cup whole milk
2 cups freshly grated coconut
1 tsp. vanilla
1 pinch baking soda

Spray a 9" pie plate with Pam--insert bottom pie dough and spray the inside of the crust with Pam--bake at 350 degrees for 6-8 minutes. Remove pie plate from oven and set aside. In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk, vanilla and baking soda--beat. Remove bowl from mixer--add coconut and stir with a wooden spoon. Pour coconut batter into the baked pie dough. Add top pie dough and flute the edges--make a small whole in the center of the top pie dough. Bake at 350 degrees for 35-40 minutes or until crust is browned. Cool on counter to room temperature, then refrigerate overnight.