#697 - Applesauce Nut Bread

(by Shirley McNevich)

2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup + 1 TBSP white sugar
1 cup applesauce
2 eggs
1/2 cup canola oil
3 TBSP milk
1 1/2 cups chopped Diamond walnuts
1/4 cup Domino's dark brown sugar

Grease and flour two bread loaf pans--set aside. In a bowl add flour, baking powder, baking soda, salt and cinnamon--stir. In a separate bowl add applesauce, 1 cup white sugar, eggs, canola oil and milk--stir and beat until mixed. Pour the applesauce mixture into the flour mixture--stir until mixed. Add chopped walnuts--stir. Pour half of the batter into each of the loaf pans. In a bowl add the brown sugar and 1 TBSP white sugar--stir. Sprinkle the sugar mixture evenly on top of the batter in the loaf pans. Bake at 350 degrees for 50-60 minutes. Test with a toothpick for doneness. If the loafs get brown too quick while baking, cover them with foil for the last 20 minutes of baking.

#696 - Pierogie Pie

(by Shirley McNevich)

6-8 medium red potatoes
1 tsp. salt
1 - 12oz. package extra wide egg noodles
1 chopped onion
2 tsp. fresh or dried parsley
1/2 stick Parkay margarine + 1 TBSP
8oz. Velveeta cheese

Wash and peel potatoes. Place peeled potatoes in a saucepan with the salt and cover them with water. Bring to a boil, then cook about 20 minutes (or until tender). While draining the water off of the potatoes, SAVE 1 cup of the potato water. Mash the potatoes with 1 TBSP Parkay and the saved cup of potato water. Cut the Velveeta into chunks and mash the cheese in with the mashed potatoes. Cook the egg noodles according to package directions, then drain them. Pour the cooked noodles into the potato/cheese mixture and gently stir with a spoon. In a frying pan add the 1/2 stick of Parkay and the parsley and chopped onions --sautee the onions until transparent. Pour the onion/parsley in with the mashed potato mixture--stir. Grease a casserole dish. Scoop entire mixture into the casserole dish. Bake uncovered at 350 degrees for 30 minutes. It will be better the second day once the flavor goes through it.

#695 - Ham and Pea Salad

(by Shirley McNevich)

16oz. frozen peas (thawed and drained)
1/2lb. cooked ham (cut into bite sized pieces)
1 cup shredded cheddar cheese
1/2 to 1 cup finely chopped onions
1/3 to 1/2 cup ranch salad dressing

In a bowl add peas, chopped ham, cheese, onions. Pour dressing on top and toss to coat. Refrigerate a few hours before serving. Keep refrigerated.

#694 - Breakfast Pizza

(by Shirley McNevich)

4 TBSP butter
2 TBSP flour
1/2 cup milk
6 beaten eggs
1 - 16oz. package bacon slices
6oz. mini pork sausages
1 - 12" pizza shell
1 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped red peppers
1/4 cup chopped onion

In a small saucepan add 2 TBSP butter over medium heat. Add the flour--stir and cook for 1 minute. Add milk and cook until boiling and thick. Remove from heat and set aside. In a skillet over medium heat add 2 TBSP butter--when butter is melted add the 6 beaten eggs, chopped red pepper and chopped onions--cook and stir until scrambled eggs are done--remove from heat and set aside. In a skillet over medium heat add bacon slices and mini pork sausages--cook until crisp. Drain the bacon and cut the sausages into coin shaped pieces. In a bowl add cooled milk sauce and scrambled eggs--stir. Place the pizza shell on a pizza pan or a cookie sheet. Spoon the egg mixture on to the pizza shell. Top the eggs with the crumbled bacon and sliced sausages. Sprinkle both flavors of cheeses on top of bacon and sausage. Bake at 400 degrees for 20-25 minutes or until cheese is melted.

#693 - Apple Crumb Cake

(by Shirley McNevich)

Cake: 1 1/2 sticks softened butter, 1 1/4 cups Domino's dark brown sugar (packed), 2 tsp. vanilla, 1 1/2 tsp. cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 3 eggs, 2 1/4 cups flour, 1 1/2 cups sour cream (room temperature), 3 large Golden Delicious apples (washed, peeled, cored and sliced)

Crumbs: 3/4 cup flour, 1/3 cup graham cracker crumbs, 1/4 cup Domino's dark brown sugar (packed), 1/3 cup softened butter

Topping: Domino's powdered sugar

Wash, peel and core apples. Cut into slices and set aside. Grease and flour a 9 x 13 cake pan--set aside. Crumbs: in a bowl add flour, graham cracker crumbs and 1/4 cup brown sugar--stir. Add 1/3 cup softened butter--knead with your fingers to form the crumbs--set aside. Cake: in a mixer add 1 1/2 sticks butter, 1 1/4 cups brown sugar, vanilla, cinnamon, baking powder, baking soda and salt--beat for 3 minutes or until creamy. Add eggs--beat. Add sour cream--beat. Add flour--beat until smooth. Spoon 1/2 of the cake batter into the cake pan. Arrange 1/2 of the sliced apples on top of the batter. Pour the remaining batter on top of the apples in the cake pan. Arrange the remaining apples on top of the batter. Sprinkle the crumb mixture on top of the apples. Bake at 350 degrees for 45 minutes. Test with a toothpick for doneness. Let it cool on a wire rack for 15 minutes, then sprinkle the top with powdered sugar.

#692 - Rice and Broccoli Casserole

(by Shirley McNevich)

1 cup cooked rice
1/3 cup softened Parkay margarine
1 cup shredded cheddar cheese
1 beaten egg
1 can Campbell's cream of chicken soup
1/2 cup milk
1 grated onion
1 - 10oz. package frozen chopped broccoli (thawed)

In a bowl add cooked rice, Parkay, cheddar cheese, beaten egg, soup, milk, grated onion--stir well. Add thawed chopped broccoli--stir until coated. Spray a 1 1/2 qt. baking dish/casserole with Pam. Spoon the broccoli mixture into the baking dish. Place dish on a cookie sheet and bake at 350 degrees uncovered for 1 hour.

#691 - Pepperoni Pizza Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese
1/2 cup Breakstone's sour cream
1/4 cup fresh grated Parmesan cheese
1/2 tsp. garlic salt
1/2 cup of your favorite pizza sauce
1/2 cup shredded mozzarella cheese + extra for topping
1/2 cup pepperoni slices (cut into small pieces--more or less if you like)
1/4 cup chopped black olives (more or less if you like)

In a bowl add mozzarella cheese, cream cheese, Parmesan cheese, garlic salt and sour cream--stir until mixed. Spread the cheese mixture in a pie plate. Spoon the pizza sauce evenly on top of the cheese mixture. Place a layer of olives, then chopped pepperoni slices--continue until all of the olives and chopped pepperoni slices have been used. Sprinkle the top with the mozzarella cheese. Bake 350 degrees for 20 minutes. Serve hot with your favorite dipping crackers.

#690 - Queen's Cake

(by Shirley McNevich)

1 box Duncan Hines Moist Deluxe german chocolate cake mix
1 1/4 cups water
1/3 cup canola oil
3 eggs
Frosting: 1/4 to 1/2 cup softened Parkay margarine, 3 TBSP Hershey's cocoa, 1 tsp. instant coffee, 1/4 tsp. salt, 3 cups Domino's powdered sugar, 1 tsp. vanilla, 2-3 TBSP milk.

In a mixer add the cake mix, water, canola oil and eggs--beat on low until moistened, then beat on high speed for 2 minutes. Grease and flour a 9 x 13 cake pan. Pour batter into the cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool cake completely. Frosting: in a mixer add Parkay, cocoa, instant coffee and salt--beat. Add milk and vanilla--beat. Add powdered sugar slowly--beat until creamy and fluffy. Frost the cake.

#689 - Sour Cream Apple Pie

(by Shirley McNevich)

1 unbaked 9" pie crust dough (or make your own)
3/4 cup white sugar
2 TBSP flour
1/8 tsp. salt
1 cup Breakstone's sour cream
1 tsp. vanilla
1 egg
2 cups sliced baking apples (washed, peeled and cored before slicing)
1/3 cup white sugar
1/3 cup flour
1 tsp. cinnamon
1/4 cup chilled butter, diced

Preheat the oven to 425 degrees. Spray Pam in the bottom and sides of a 9" pie plate. Place the pie dough into the pie plate, flute the edges, and spray the inside of the pie dough with Pam. In a bowl add 3/4 cup white sugar, 2 TBSP flour and salt--stir. Add the sour cream, egg and vanilla--stir until smooth. Add the apples, and stir until the apples are coated. Pour this apple mixture into the pie dough. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking for 30 minutes more. While the pie is baking use a bowl--add the 1/3 cup of flour, 1/3 cup white sugar and cinnamon--stir. Cut in the diced butter until the mixture turns into crumbs. After the pie has baked for the additional 30 minutes remove pie from oven and cover the top of the pie with the crumb mixture. Return pie to oven and bake for 15 minutes more, or until topping is lightly browned and apples are tender. Cool pie on a rack.

#688 - Breakfast Sandwiches

(by Shirley McNevich)

4 Thomas' English Muffins (split and toasted to your taste)
1 TBSP butter
1/2 cup of a chopped red pepper
6 eggs
chopped onion (amount to your taste)
1/8 tsp. black pepper (fresh ground if you have it)
1/2 tsp. salt
4 slices of your favorite cheese slices (sandwich size)
8 slices bacon (cooked and drained)

In a skillet over medium heat melt the butter--add the chopped red pepper. Cook and stir until chopped peppers are softened. Toast the English Muffins and set aside. In a bowl beat the eggs and add chopped onion, salt and pepper. Add the egg mixture to the skillet with the chopped red peppers--cook and stir until eggs are done to your taste. Spread toasted muffins with butter, then spoon egg/chopped peppers mixture on to the muffin bottoms. Place one slice of cheese on top of the eggs on each muffin. Break bacon into smaller pieces and place bacon on top of cheese slices. Place muffin top on top to make the sandwich.

#687 - Cranberry Swirl Muffins

(by Shirley McNevich)

1/4 cup Crisco shortening
1/2 cup white sugar
2 egg whites
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup Ocean Spray cranberry sauce

In a mixer add Crisco and white sugar--beat. Add egg whites--beat until smooth. Remove bowl from mixer. Add milk, baking powder, salt, flour--stir until mixed. Add cranberry sauce--swirl it gently through the batter. Line muffin tin with 12 paper cupcake liners. Spoon batter evenly into liners (3/4 full). Bake at 400 degrees for 18-20 minutes. Touch lightly with your finger--if muffin springs back, they're done.

#686 - No-Bake Mini Cheesecakes

(by Shirley McNevich)

1 box Jell-O no bake cheesecake mix
2 TBSP white sugar
1/3 cup melted Parkay margarine
1 1/2 cups cold milk
1 can strawberry pie filling

Use a muffin tin and 12 paper cupcake liners to line each hole. In a bowl add the graham cracker crumbs from the box, white sugar and melted Parkay--mix well. Press this mixture on to the bottom of each cupcake liner. Use a spoon to press the graham mixture firmly to the bottom of each cupcake liner. In a mixer add the milk and the cheesecake filling mix from the box--beat on low until blended, then beat on medium for 3 minutes. Spoon filling mixture on top of the graham mixture in each cupcake liner. Spoon strawberry pie filling on the top of each cheesecake. Refrigerate overnight.

#685 - Oatmeal Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough
1/2 cup butter
1/2 cup white sugar
1 tsp. vanilla
1/4 tsp. salt
1 cup Kayro dark corn syrup
3 eggs
1 cup Quaker quick oats (uncooked)

Spray a 9" pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the dough with Pam--set aside. In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla and salt--beat. Add Kayro and uncooked oatmeal--beat until smooth. Pour batter into prepared pie dough. Bake at 350 degrees for 1 hour.

#684 - Chicken Wrap Casserole

(by Shirley McNevich)

4 boneless, skinless chicken breasts
1 cup salsa (your choice of spiciness)
1 cup shredded cheddar cheese
1 minced garlic clove
1 pinch salt
1 pinch black pepper (fresh ground if you have it)
1 pinch ground cumin
Your choice of sliced vegetables (tomatoes, green peppers, red peppers, onions, etc.--as many as you wish)
Optional--crushed tortilla chips

Preheat oven to 375 degrees. Grease a skillet and turn heat to medium. In a bowl add salt, pepper, minced garlic and cumin--stir. Poke the chicken pieces with a fork all over and on both sides. Rub chicken pieces on both sides with the garlic mixture. Cook in the skillet on medium heat until brown on both sides (slice one open to make sure center is not pink). Grease a 9 x 13 baking dish or casserole dish and arrange the chicken pieces on the bottom. Add layers of your choices of sliced vegetables next. Pour the salsa over the vegetables and sprinkle the cheese over the top of the salsa. Bake at 375 degrees for 15 to 20 minutes--cheese should be bubbling. Serve on plates and top with crushed tortilla chips if you wish.

#683 - Spaghetti and Meatballs

(by Shirley McNevich)

Meatballs: 1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal, 3 slices of Italian bread (soaked in milk and then squeezed dry), 1/2 of a medium onion (chopped), 2 TBSP minced parsley, 1 tsp. garlic powder, 1/2 cup grated Romano cheese, 2 eggs, vegetable oil.

Spaghetti/sauce: 1/3 cup olive oil, 3 garlic clove halves, 1/2 of a medium onion (chopped), 2 - 28oz. cans crushed plum tomatoes, 2 basil leaves, 1/2 tsp. oregano, salt and pepper (to your taste), 1/4 cup water, 1 lb. Barilla spaghetti.

In a bowl add ground beef, ground pork, ground veal, chopped onion, parsley, garlic powder, eggs, and Romano cheese. Break the milk-soaked Italian break into bite sized pieces and add to the mixture. Use your hands to knead (but not squeeze) all of the ingredients. Once mixed, shape into your favorite size of meatballs. In a saucepan (must be large enough to hold all meatballs in a single layer) add 1/4" of vegetable oil. Add the meatballs in a single layer to the saucepan and gently turn each so they are coated with vegetable oil. Place the saucepan in a preheated 450 degree oven. As they brown on top, use tongs to gently turned them until browned on all sides. Once browned, turn heat back just enough to keep the meatballs warm.

Heat the olive oil in a large pot over medium heat--add garlic cloves and chopped onions--cook until the garlic and onions are see-through. Add the crushed tomatoes, basil leaves, oregano, water, salt and pepper--stir and bring to a boil, then turn heat back to simmer and simmer for 45 minutes, stirring occasionally. While the sauce is simmering, in a large pot add 1 TBSP salt and fill with water--bring water to a boil and cook the spaghetti to your taste (al dente, etc.). Drain the spaghetti. Remove the bay leaves and garlic cloves from the sauce. Use a spaghetti serving utensil to place spaghetti on each plate, add sauce to the top. Place a few meatballs on top of the sauce before serving. Serve with Parmesan cheese as a side.

#682 - Glazed Apple Cookies

(by Shirley McNevich)

1/2 cup Crisco shortening
1 tsp. baking soda
1 1/2 cups packed Domino's dark brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. ground cloves
1 egg (beaten)
1/2 tsp. nutmeg
1 cup finely chopped baking apples (washed and peeled before chopping)
1 cup chopped nuts (optional)
1/4 cup milk
1/2 cup raisins (optional)--(boil for 5 minutes and drain before adding)
2 cups flour
Glaze: 1 1/2 cups Domino's powdered sugar, 1 TBSP melted butter, 1 tsp. vanilla, 2 1/2 TBSP milk

In a mixer add Crisco, dark brown sugar--beat. Add egg--beat. Add baking soda, ground cloves, cinnamon, salt, nutmeg--beat. Add milk--beat. Slowly add flour--beat (if it gets too stiff for mixer continue by hand). Remove bowl from mixer--add chopped apples, nuts (optional) and raisins (optional)--stir until mixed. Drop by spoonsful on to greased cookie sheets. Bake at 400 degrees for 10-12 minutes. While cookies are baking, make the glaze--in a bowl add powdered sugar, melted butter, vanilla and milk--stir until smooth. Cool cookies a few minutes and frost the cookies while they are still warm (but not hot).

#681 - Rhubarb Custard Pie

(by Shirley McNevich)

1 unbaked pie dough (or make your own)
2 cups rhubarb (washed and cut into small pieces)
1 1/2 cups white sugar
3 heaping TBSP flour
1/2 tsp. nutmeg
1 TBSP butter
3 eggs

Spray a pie plate with Pam, insert pie dough, flute the edges and spray the inside of the pie dough with Pam. Spread the sliced rhubarb evenly into the pie dough. In a mixer add flour, white sugar, nutmeg, butter, eggs--beat until smooth. Pour mixture over the top of the rhubarb. Place pie plate on a cookie sheet to catch drips. Bake at 375 degrees for 45 minutes. Insert a knife to test--if it comes out clean it's done.

#680 - Pumpkin Sponge Pies

(by Shirley McNevich)

1 cup white sugar
4 eggs (separated)
2 TBSP butter
2 heaping TBSP flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
2 cups hot milk
1/2 cup minute tapioca mix
1 cup canned pumpkin
2 unbaked pie crust doughs (or make your own pie dough)

In a mixer add the 4 egg whites--beat until stiff and set aside. In a separate mixer bowl add white sugar, egg yolks, butter, flour--beat. Add pumpkin, cinnamon, nutmeg, salt and vanilla--beat. Remove bowl from mixer and add the egg whites and hot milk--stir. Spray two 9" pie plates with Pam, add an unbaked pie dough to each, spray the inside of each pie dough with Pam. Flute the edges. Pour 1/4 cup of the minute tapioca evenly on the bottom of each pie dough. Pour half of the pumpkin filling into each pie dough. Sprinkle a little cinnamon on the top of each pie. Place a cookie sheet under each pie to catch drips. Bake at 425 degrees for 40-45 minutes.

#679 - Creamy Chicken Casserole

(by Shirley McNevich)

1 cup diced carrots
3/4 cup chopped onions
1/2 cup chopped celery
1/4 cup Swanson's chicken broth
1 can Campbell's cream of chicken soup (condensed)
1 cup Breakstone's sour cream
3 cups cooked chicken diced into bite sized pieces
1/2 cup chopped mushrooms
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1 1/4 cups shredded cheddar cheese

In a saucepan add diced carrots, chopped onion, chopped celery and chicken broth--stir and simmer 20 minutes. In a 3 quart casserole dish add cream of chicken soup, sour cream, diced chicken, chopped mushrooms, Worcestershire sauce, 1 tsp. salt and pepper. Pour everything from the saucepan on top of the ingredients in the casserole dish--stir well. In separate bowl add flour, baking powder and 1/2 tsp. salt--add eggs, milk and 1 cup of the shredded cheddar cheese--mix just until blended. Sprinkle this mixture over the top of the casserole. Bake at 350 degrees for 40-45 minutes or until golden brown. Remove casserole from oven, sprinkle with remaining cheddar cheese and return to the oven until cheese is melted.

#678 - Deep Dish Pizza

(by Shirley McNevich)

3 1/2 cups flour
1 1/2 cups water
1/2 cup yellow cornmeal
1/2 cup canola oil
1 tsp. white sugar
1 tsp. salt
2 1/4 tsp. active dry yeast
3 1/2 cups crushed tomatoes (if you can find crushed tomatoes that contains different varieties of tomatoes in the same can, it is much better)
fresh grated Parmesan cheese
sliced mozzarella cheese
sliced provolone cheese
pizza seasoning OR Italians seasoning OR oregano
Your choice of extra toppings (pepperoni, sausage, etc.)
Regular olive oil (NOT extra virgin)

In a mixer with the dough hook attachment add water, white sugar, yeast, flour, cornmeal and salt--mix on low for a few minutes, then slowly add the canola oil. Once all of the oil has been added, mix the dough for 7-8 minutes. Remove the dough from the mixer and form it into a smooth ball. Drop the dough ball into a bowl and place a dish towel over the top--place the covered bowl in the refrigerator overnight. The next day move your lowest oven rack to the bottom third of your oven and preheat the oven to 450 degrees for ONE HOUR. Do NOT skip this step! Remove the bowl from the refrigerator and set it on the counter for the entire hour while the oven is heating up. Use regular olive oil to grease a 15" wide/2" deep pizza pan. Place the dough in the center of the pizza pan and work it out to cover the entire bottom, then work it up the sides of the pan. Use the slices of mozzarella and provolone cheese to cover the entire bottom of the crust. Add your desired toppings next (such as pepperoni, sausage, etc.). Top with the 3 1/2 cups of crushed tomatoes. Sprinkle the pizza seasoning on top of the tomatoes (or Italian seasonings, oregano, etc.). Finally, sprinkle the entire top with the fresh grated Parmesan cheese. Place the pizza in the center of the bottom oven rack (making sure the rack is in the bottom third of the oven). You may want to place a cookie sheet under the pizza pan to catch any drips. Bake 20-25 minutes or until the crust is golden brown. Remove from oven and let it set for 3-5 minutes before cutting.