#1089 - No Fail Scratch Dumplings

(by Aunt Janie [McNevich] Baronowski)

1 1/2 cups flour
1 heaping tsp. baking powder
1 TBSP butter
1 beaten egg
1/2 cup milk
1/4 to 1/2 tsp. salt

Into a bowl sift flour, baking powder and salt. Add butter--cut in the butter. Add beaten egg and milk to flour mixture--stir until you can form mixture into a soft ball. In a saucepan add 1 quart water--bring to a boil. Remove saucepan from heat and drop 1 TBSP balls into the hot water--continue until all dough is used up. Return saucepan to stovetop, turn heat to medium and put a lid on the saucepan. Set timer for 20 minutes--DO NOT take off the lid before 20 minutes are up or they will fall. Serve them in soup, stew or with sauerkraut.

#1088 - Bisquick Pumpkin Bread

(by Aunt Janie [McNevich] Baronowski)

1/3 cup canola oil
1 cup Libby's canned pumpkin
3 eggs
2 1/3 cups Bisquick
1 1/4 cups white sugar
2 tsp. cinnamon
1/2 cup raisins (put in water, bring to a boil, boil 5 minutes and drain)
1/2 cup chopped walnuts

In a mixer add canola oil and eggs--beat. Add pumpkin--beat. Add Bisquick--beat. Add white sugar and cinnamon--beat until mixed, then beat on high for 1 minute. Remove bowl from mixer--add raisins and nuts--stir with a spoon. Grease JUST THE BOTTOM of a bread loaf pan. Pour batter into greased loaf pan. Bake at 350 degrees for 45-55 minutes.

#1087 - Shrimp Cocktail Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese
1/2 cup Breakstone's sour cream
1/4 cup mayo
1 cup good quality cocktail sauce
2 cups shredded mozzarella cheese
10oz. of baby shrimp (FULLY COOKED)
2 green onions (chopped into very small pieces--you can add more or less to your taste)
1 tomato (chopped into bite sized pieces)
fresh ground pepper (optional)

If shrimp is frozen, dump shrimp into a bowl and add warm water. Keep draining the water and adding more warm water until the shrimp are at room temperature--drain and set aside. If you use shrimp from a can, drain and rinse well--set aside. In a bowl add softened cream cheese, sour cream and mayo--stir until well mixed--you can use a mixer if you want it really smooth. Spread cream cheese mixture evenly on to a dinner plate. Use a spoon to gently spread the cocktail sauce on top of the cream cheese layer. Sprinkle the chopped tomatoes on top of cocktail sauce layer (grind a little pepper on top of tomatoes if you wish). Sprinkle chopped green onions on top of the tomato layer. Sprinkle shrimp on top of the green onions layer. Sprinkle shredded mozzarella cheese on top of the shrimp layer. Carefully cover the plate with Saran Wrap and refrigerate until cold. Serve with good quality crackers.

#1086 - Microwave Pickles

(by Aunt Janie [McNevich] Baronowski)

2 cucumbers (washed and sliced into coin shaped pieces)
1 onion (sliced crossways--separate into rings, and slice rings in half)
1 TBSP salt
1/2 TBSP mustard seed
1/2 TBSP celery seed
1/2 TBSP turmeric
1/2 cup white vinegar
3/4 cup white sugar

In a microwave safe bowl add salt, mustard seed, celery seed, turmeric, white vinegar and white sugar--stir until mixed. Add cucumber slices and sliced onions--stir. Cover with a piece of Saran Wrap--microwave on high for 8 minutes (stopping every 2 minutes to stir them). Pour the whole mixture into a large glass jar--put the lid on and let it sit on the counter until room temperature, then refrigerate until cold. You can eat them the next day. You MUST use a glass jar--any other container will get stains.

#1085 - Potato Pizza Casserole

(by Aunt Janie [McNevich] Baranowski)

4 cups sliced raw potatoes
1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 can cheddar cheese soup
1 - 15oz. jar pizza sauce
1/2 cup milk
1 tsp. oregano
1/2 tsp. white sugar
1 cup shredded mozzarella cheese

In a greased 9 x 13 pan/dish add potato slices evenly. In a skillet brown the ground chuck with the chopped onions, salt and pepper. In a bowl add milk and cheddar cheese soup--stir. Add browned ground chuck to the cheese soup mixture--stir. Pour the cheese soup mixture on top of the potatoes. In a bowl add pizza sauce, oregano and white sugar--stir. Pour pizza sauce mixture on top of cheese soup mixture. Bake at 375 degrees for 1 hour, remove from oven, sprinkle mozzarella cheese on top, return to oven and bake 15 minutes longer.

#1084 - Blueberry Dream Whip Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust (or make your own)
1 envelope Dream Whip
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese
1 cup Lucky Leaf blueberry pie filling

Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip to the cream cheese mixture in the mixer--beat. Pour cream cheese mixture evenly into graham cracker crust. Place the crust in refrigerator for one hour, then remove it from refrigerator and spread blueberry pie filling on top of cream cheese mixture in the graham cracker crust. Refrigerate overnight.

#1083 - No Apple Apple Pie

(by Shirley McNevich)

1 3/4 cups water
2 cups white sugar
2 tsp. cream of tartar
40-50 Ritz crackers (no generic substitutes)
1 lemon (for zest and 2 TBSP lemon juice)
1/2 tsp. cinnamon
2 unbaked pie doughs

Squeeze lemon to get 2 TBSP lemon juice. Peel the rind of the lemon and scrape to get the zest--set aside. Spray Pam on the inside of a pie dish--add unbaked pie dough to the pie dish and spray the pie dough with Pam. Crush Ritz crackers into a bowl (large pieces, not crumbs)--set aside. In a saucepan over medium heat add water, white sugar and cream of tartar--stir and bring to a boil. Once boiling, boil for 1 minute then add lemon zest and lemon juice--stir. Add crushed crackers to the cream of tartar mixture but do NOT stir--boil for another 1 minute. Remove from heat and pour entire mixture into the prepared pie dough. Sprinkle the cinnamon over the top of the cracker mixture. Cut butter into small pieces and put it evenly on top of the cracker mixture. Place second pie dough on top--seal it (using water or Pam) and flute the edges. Use a sharp knife and make air holes in the top of the crust. Bake at 425 degrees for about 30 minutes or until crust is browned. Cool completely.

#1082 - Liver and Onions

(by Shirley McNevich)

1lb. calves' liver
1 onion (sliced)
1/2 cup flour
1/4 cup canola oil + extra for frying onions
salt to your taste
1/2 cup water

In a bowl add flour--salt each side of each piece of liver. Dip each piece of liver in the flour (both sides) to coat. In a skillet over medium heat add canola oil. Put coated liver pieces in the skillet and brown liver pieces on both sides. Add 1/2 cup water to the skillet and put a lid on the skillet--turn heat back to low. Cook until liver is done to your liking. In a separate skillet add a little canola oil and sliced onions--cook and stir over medium heat until soft and brown. When both the liver and onions are done, serve sliced onions on top of liver.

#1081 - Zucchini Fritters

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
2 eggs
1/3 cup flour
1/4 cup fresh grated Parmesan cheese
canola oil

In a bowl add eggs--beat with a fork. Add grated zucchini, flour and grated Parmesan cheese--stir until mixed. In a frying skillet (over medium heat) add enough canola oil to cover the bottom of the skillet. Drop large spoonfuls into the skillet (make sure they don't touch)--fry until bottoms are golden brown, then flip and fry opposite sides until golden brown. Set finished fritters on paper towels to soak up extra oil.

#1080 - Homemade French Bread Pizza

(by Shirley McNevich)

1 loaf French bread
1 jar of your favorite pizza sauce
1 bag shredded mozzarella cheese
Your favorite pizza toppings (pepperoni, etc.)

Slice the French bread loaf into 6" to 8" pieces, then slice each piece in half lengthwise. Spread pizza sauce on each bread slice, then place slices on cookie sheets. Bake at 350 degrees just until the edges of the bread start to lightly brown. Remove from oven, add pizza toppings and shredded mozzarella cheese on top of bread slices. Return bread slices to oven and bake at 350 degrees until cheese is melted and golden brown. Wait a few minutes before eating so you don't burn your mouth. This works best if your pizza toppings are at room temperature.

#1079 - Honey Mustard Dipping Sauce

(by Shirley McNevich)

1/8 tsp. paprika
1 TBSP white vinegar
1 TBSP French's yellow mustard
1/4 cup honey
1/4 cup dijon mustard (Grey Poupon)
1/4 cup mayo

In a bowl add mayo and paprika--stir. Add yellow mustard and honey--stir. Add dijon mustard and white vinegar--stir until well blended. Cover bowl with Saran Wrap and refrigerate until you need it. Good for dipping chicken nuggets, french fries, tater tots, etc. You can also use it as a spread for chicken sandwiches, etc.

#1078 - Crockpot Rice Pudding

(by Shirley McNevich)

1 cups raw Carolina River rice
1 cup white sugar
8 cups milk + 1 1/2 cups milk
3 eggs
2 tsp. vanilla
1/4 to 1/2 tsp. salt
1 tsp. cinnamon

In a crockpot add raw rice, white sugar, 8 cups milk--stir. Cook on high for 3 hours (stir occasionally). In a separate bowl add eggs--beat with a fork. Add 1/2 cups milk to eggs--stir. Add vanilla, cinnamon and salt to egg mixture--stir. After 3 hours is up, add egg mixture to rice mixture in the crockpot--stir. Cook on high for 20-30 minutes longer. If a scum forms, remove it and discard the scum. Cool completely, then refrigerate (in glass if possible).

#1077 - Bread Pudding

(by Shirley McNevich)

2 cups day old bread (cut into cubes)
1/4 cup white sugar
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
2 cups milk

In a greased casserole dish add all of the bread cubes. In a separate bowl add eggs--beat with a fork. Add white sugar and stir--beat with the spoon. Add cinnamon, nutmeg, salt and vanilla to the egg mixture--stir with a spoon until mixed. Add milk to the egg mixture--stir. Pour the egg mixture evenly over the bread cubes--stir the bread cubes with a spoon to coat. Put the casserole dish inside of a cake pan--add enough hot water in the cake pan to come up to the halfway point on the outside of the casserole dish. Bake at 350 degrees for 1 hour or until inserted knife comes out clean.

#1076 - Zucchini Cake

(by Shirley McNevich)

1/2 cup canola oil
1/4 cup softened butter
2 cups shredded zucchini
1/4 cup Crisco shortening
1 1/2 cups white sugar
1 egg
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups flour
4 TBSP Hershey's cocoa
2 tsp. baking soda
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a mixer add canola oil, butter shredded zucchini--beat. Add Crisco and white sugar--beat. Add egg, vanilla and buttermilk--beat. Add cocoa and baking soda--beat. Add flour slowly--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the chocolate bits evenly on top of the cake batter. Bake at 325 degrees for 55 minutes. Test with a toothpick for doneness.

#1075 - Crockpot Macaroni and Cheese

(by Shirley McNevich)

1 - 8oz. box raw macaroni
2 TBSP canola oil
1 - 13oz. can Carnation evaporated milk (NOT condensed)
1 1/2 cups regular milk
1 tsp. salt
3-5 cups shredded cheddar cheese
1/4 cup melted butter

Add macaroni and 1 tsp. salt to boiling water--cook for 6-7 minutes, then drain. In a large bowl add cooked macaroni and canola oil--stir. Add evaporated milk, regular milk, shredded cheddar cheese and melted butter--stir. Grease the inside of a crockpot with Pam. Pour macaroni mixture into the greased crockpot. Cook on low 3-4 hours--stir occasionally while cooking.

#1074 - Crockpot Meatball Sandwiches

(by Shirley McNevich)

2lb. 13oz. of your favorite pasta or spaghetti sauce
1 - 38oz. bag frozen Italian meatballs (fully cooked)
shredded mozzarella cheese
1 chopped onion
1 chopped green pepper
long steak sandwich rolls

Thaw the meatballs--drain. Add meatballs, sauce, chopped onion and chopped green pepper to a large crockpot--stir. Cook on low until well heated--test a meatball by slicing it in half to make sure it has warmed all the way through. Once hot, put 4-5 meatballs in each steak roll. Add a little sauce and some onions/peppers from the sauce to the top of the meatballs and sprinkle each sandwich with mozzarella cheese. You can make this recipe without thawing the meatballs but cooking time will be a few hours longer.

#1073 - Lemon Cream Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
3 egg yolks
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup lemon juice
1 - 8oz. tub Cool Whip

In a mixer add egg yolks--beat. Add lemon juice--beat. Add condensed milk--beat. Pour batter into the ready-made crust. Bake at 325 degrees for 30 minutes. Cool completely. Refrigerate. Serve with Cool Whip OR spread Cool Whip on top of pie before refrigerating.

#1072 - Sweet Potato Cake

(by Shirley McNevich)

1 1/4 cups canola oil
2 cups white sugar
4 eggs
1/4 to 1/2 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 cups flour
2 tsp. baking soda
1 cup chopped pecans OR chopped walnuts
3 cups grated raw sweet potato
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened butter; 1lb. Domino's powdered sugar; 2 tsp. vanilla

Wash, peel and grate sweet potatoes--set aside. In a mixer add canola oil, white sugar, eggs and salt--beat. Add cinnamon, baking powder, baking soda--beat. Add flour--beat until smooth. Remove bowl from mixer--add grated sweet potato and chopped nuts--stir until blended. Pour batter into two greased 8" round cake pans. Bake at 350 degrees for 40 minutes--test with a toothpick for doneness. Cool for ten minutes, then remove them from cake pans on to plates--cool completely. Frosting: in a mixer add cream cheese and butter--beat. Slowly add powdered sugar--beat. Add vanilla--beat until very smooth. Place one cake on a cake plate--frost top and sides. Place second cake on top of the first cake--frost top and sides. Keep refrigerated.

#1071 - Chicken and Macaroni Casserole

(by Shirley McNevich)

2 cups dry macaroni
2 cups milk
1 - 10.75oz. can Campbell's cream of celery soup
1 - 10.75oz. can Campbell's cream of chicken soup
2 cups cooked chicken (cut into bite sized pieces)
1 chopped onion
1/2 lb. cubed sharp cheese

In a bowl add cream of chicken soup and cream of celery soup--stir. Add milk--stir. Add chopped onion and dry macaroni--stir. Add chicken pieces--stir. Add cubed cheese--stir. Pour mixture into a glass 9 x 13 baking dish (greased). Cover it with foil and refrigerate overnight. The next day, let it sit (covered) on the counter for 1 hour. UNcover the dish and bake it at 350 degrees for 1 hour or until hot.

#1070 - Scratch Cheese Puffs

(by Shirley McNevich)

2 cups grated cheddar cheese (MUST be room temperature)
1/2 cup softened butter (room temperature)
1/4 tsp. to 1/2 tsp. paprika
1 cup flour (sifted)
1/8 tsp. salt

In a large bowl add grated cheese, softened butter, paprika, flour and salt--work it with your hands until it forms dough. Using your hands roll little dough at a time into a marble sized ball. Repeat until you run out of dough. Place them all on greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until done to your liking. Best to do a tester on this recipe.