#2804 - Crab Melts

(by Shirley McNevich)

12 English muffins (toasted)
1lb. lump crab meat
1 tsp. salt
1 tsp. garlic powder
4 TBSP mayo
1 cup softened butter
a dash or two of Old Bay Seasoning (more if you wish)
12 slices sharp cheddar cheese

Lightly toast the English muffins and place them on a cookie sheet. In a bowl add crab meat, salt, garlic powder, mayo, softened butter and Old Bay--stir until mixed. Spread the mixture evenly over the toasted muffins. Place one cheese slice on top of each muffin. Bake at 350 degrees until cheese melts.

#2803 - BBQ Sausage

(by Shirley McNevich)

1 lb. mini smoked sausages
3/4 lb. brats
3/4 lb. smoked kielbasa
1 - 18oz. bottle BBQ sauce
1 tsp. French's yellow mustard (more if you wish)

Separately cook the smoked sausages, kilbasa and brats in a skillet. Once they are all cooked, slice them into coin shaped pieces. In a large pot add all of the meat pieces, BBQ sauce and mustard--cook/stir until hot. Pour mixture into a serving bowl. Serve using toothpicks.

#2802 - Eggplant Stew

(by Shirley McNevich)

2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 garlic cloves (minced)
2 eggplants (chopped--do NOT peel before chopping)
2 - 16oz. cans Italian style diced tomatoes
romano cheese for sprinkling

In a Dutch oven add ground chuck, salt, pepper, chopped onions and minced garlic--cook/stir over medium heat until browned. Drain off any grease and leave meat mixture in the Dutch oven. Add chopped eggplant and both cans of diced tomatoes--stir well, then cover with a lid and cook on medium heat until eggplant pieces are tender. Serve in soup bowls and sprinkle with romano cheese.

#2801 - Buttery Peanut Butter Frosting

(by Shirley McNevich)

1/2 cup Jif peanut butter
2 cups Domino's powdered sugar
1/2 cup softened butter
1 tsp. vanilla
1/4 cup milk

In a mixer add softened butter--beat. Add peanut butter--beat. Add vanilla and milk--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy.

#2800 - Chocolate Fruit Dip

(by Shirley McNevich)

assorted fruit pieces
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1/3 cup Hershey's cocoa
1 tsp. vanilla
2 cups Cool Whip (thawed)

In a mixer add cream cheese--beat. Add white sugar--beat. Add cocoa and vanilla--beat until smooth. Add Cool Whip--beat. Refrigerate until chilled. Serve as a dipping sauce for the assorted fruit pieces.

#2799 - No Cook Chocolate Peanut Butter Fudge

(by Shirley McNevich)

1lb. Domino's powdered sugar
4 heaping TBSP Hershey's cocoa
1 cup Jif peanut butter
1/2 lb. Parkay margarine (melted)
1 tsp. vanilla

Line an 8" square glass dish with foil. In a bowl add powdered sugar and cocoa--stir. Add melted margarine and vanilla--stir until well mixed. Add peanut butter--stir until mixed (mixture will be stiff). Spread mixture into the foil lined dish. Refrigerate for 1 hour. Dump fudge on to a cutting board and peel off the foil. Cut into squares.

#2798 - Crockpot Pulled Pork

(by Shirley McNevich)

1 - 4 to 5 lb. pork roast
salt and pepper
3 onions
1 1/2 cups water
1 - 16oz. bottle of your favorite BBQ sauce

Peel two of the onions and slice them very thin. Spread half of the sliced onions all over the bottom of the crockpot. Salt and pepper both sides of the pork roast, then carefully place it on top of the onions. Slowly pour the water into the crockpot (NOT directly on the pork). Spread the rest of the sliced onions over the top of the pork roast. Cook the pork on low for 9-10 hours. Remove the pork and place it on a cutting board. Discard the liquid from the crockpot. Use one fork to hold the pork roast, and use a second fork to pull the pork into small pieces (if the pork is tender, this should be very easy). Chop the third onion and measure 1 cup of chopped onions. Place the pulled pork pieces, 1 cup of chopped onions and the BBQ sauce into the crockpot--stir well. Cook for 4 more hours on low heat (stir well each hour). Serve pulled pork on rolls.

#2797 - Cheese Corn Casserole

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1/2 cup softened butter
1 - 15oz. can creamed style corn
1 - 15oz. can whole kernel corn (drained)
1 - 8oz. box Jiffy corn bread mix
1 or 2 cups shredded cheddar cheese

In a bowl add sour cream and softened butter--stir to mix. Add creamed style corn, whole kernel corn and corn bread mix--stir to mix. Pour mixture into a 1 qt. greased casserole dish. Bake at 350 degrees for 35-40 minutes. During last 5 minutes of cooking time, spread the shredded cheese over the top so it melts before removing it from the oven.

#2796 - Sunshine Salad

(by Shirley McNevich)

1 - 6oz. box lime Jell-O
1 - 20oz. can Dole crushed pineapple (drained but save the juice)
2 cups boiling water
1 carrot (grated)
1 cup grated cabbage
1/2 cup finely chopped celery

In a bowl add Jell-O and boiling water--stir until dissolved. In a measuring cup add the saved pineapple juice and add enough cold water for a total of 2 cups of liquid. Add the pineapple juice/water mixture to the hot Jell-O mixture--stir well. Cool mixture to room temperature, then refrigerate until it starts to gel. Remove from refrigerator, add crushed pineapple, grated carrots, grated cabbage and chopped celery--stir to mix. Pour the mixture into a 9 x 13 glass baking dish. Refrigerate overnight.

#2795 - Bacon Egg Salad

(by Shirley McNevich)

1 beaten egg
1/3 cup white sugar
2 TBSP cider vinegar
2 TBSP water
salt and pepper to your taste
1/2 cup mayo
1/2 lb. bacon (fried and crumbled)
1 hard boiled egg (peeled and chopped)
torn lettuce pieces

In a saucepan add beaten egg, white sugar, cider vinegar and water--cook/stir over medium low heat until mixture gets thick. Remove from heat--cool to room temperature. Add the mayo, salt, pepper, bacon pieces and chopped egg to the cooked mixture--stir well. Place lettuce pieces in salad bowls--top with the bacon dressing mixture.

#2794 - Orange Jell-O Salad

(by Shirley McNevich)

16oz. small curd cottage cheese
2 - 3oz. boxes orange Jell-O
2 - 15oz. cans mandarin oranges (drained)
12oz. Cool Whip (thawed)

In a bowl add dry Jell-O and the cottage cheese--stir until mixed. Add the Cool Whip--stir until mixed. Add the drained mandarin oranges (save a few to decorate the top if you wish)--stir until mixed. Spread mixture in a glass serving bowl. Place the saved decoration oranges on top. Refrigerate overnight.

#2793 - Pizza Soup

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's tomato soup
3 - 10.75oz. cans of water (use the empty tomato can to measure)
1 garlic clove (minced)
2 cups elbow macaroni (dry)
1 onion (chopped)
2 tsp. oregano
1/2 cup diced pepperoni (more if you wish)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

In a large pot add soup, water and minced garlic--bring to a boil. Once boiling add macaroni, chopped onions, oregano and pepperoni--cook/stir until macaroni is tender. Pour half of the mixture into each of two casserole dishes. Spread half of the mozzarella cheese and half of the cheddar cheese over the soup in each dish. Bake them at 400 degrees in the oven until the cheese melts.

#2792 - Peach Salad

(by Shirley McNevich)

1 large can of peaches (drain but save the juice--dice the peaches)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 6oz. box peach Jell-O
1 large Cool Whip (thawed)

In a saucepan add the peach juice--heat until just boiling. Remove from heat--add peach Jell-O and stir until dissolved. Cool it to room temperature. In a mixer add cream cheese--beat. Add peach juice mixture--beat well. Remove bowl from mixer--add diced peaches--stir to mix. Refrigerate mixture for 1 hour, then add Cool Whip to the mixture and stir until mixed. Spread the mixture into an 8 x 8 glass baking dish. Refrigerate overnight.

#2791 - Seafood Chowder

(by Shirley McNevich)

2 - 18oz. cans New England style clam chowder
2 - 8oz. cans whole baby oysters (drained and rinsed)
2 - 10oz. cans whole baby clams (drained and rinsed)
1/2 lb. cooked shrimp (peeled)
1/2 lb. lump crab meat
2 cups milk
1 cup butter
salt and pepper if necessary

In a Dutch oven add clam chowder, oysters, clams, cooked shrimp, crab meat, milk and butter--cook on medium low heat while stirring. Add salt and pepper if necessary. Serve as soon as it's hot.

#2790 - Zucchini Muffins

(by Shirley McNevich)

1 beaten egg
1/4 cup canola oil
1/4 cup white sugar
1 cup grated zucchini (peel zucchini before grating)
1 tsp. vanilla
1 1/2 cups flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a bowl add beaten egg, canola oil, white sugar, vanilla, cinnamon, baking powder, baking soda and salt--stir until mixed. Add zucchini--stir to mix. Add flour--stir just until moistened. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 400 degrees for 15-20 minutes.

#2789 - Apple Butter Muffins

(by Shirley McNevich)

1/2 cup white sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 cup chopped pecans OR chopped walnuts
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1/4 cup canola oil
1 beaten egg
apple butter

In a bowl add white sugar, cinnamon, nutmeg, allspice, baking powder and salt--stir until mixed. Add the flour--stir until mixed. In a separate bowl add milk, canola oil and beaten egg--stir until mixed. Add the flour mixture and the chopped nuts to the milk mixture--stir just until mixed. Place cupcake liners into muffin tins. Spoon 1 TBSP of batter into each muffin cup. Spoon 1 TBSP of apple butter in the middle of the batter in each cup. Fill the rest of the cups 2/3 full with batter on top of the apple butter. Bake at 400 degrees for 20 minutes.

#2788 - Cake Mix Tomato Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1 - 10.75 oz. can Campbell's condensed tomato soup
1/2 cup water
2 eggs
Frosting: 1 - 3oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1 tsp. vanilla

In a mixer add spice cake mix, tomato soup, water and eggs--beat until mixed and smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add vanilla--beat until mixed, then beat on high speed for 3 minutes. Frost the cake.

#2787 - Dove Chocolate Frosting

(by Shirley McNevich)

1 stick softened butter
3 cups Domino's powdered sugar
1/4 cup milk
2 tsp. vanilla
1/2 cup Dove chocolate miniatures (more if you wish)

Unwrap some of the Dove chocolate miniatures and break each into 4 pieces. Place them in a measuring cup until you have about 1/2 cup of chocolate pieces. In a mixer add softened butter, milk and vanilla--beat. Slowly add powdered sugar--beat until mixed. In a double boiler melt the chocolate pieces. Cool the mixture slightly, then add to the mixture in the mixer--beat until mixed, then beat on high speed for 3 minutes or until smooth. If mixture is too thick, add a little milk and beat again. If mixture is too thin, add a little more powdered sugar and beat again.

#2786 - Chocolate Chip Sandwiches

(by Shirley McNevich)

your favorite homemade chocolate chip cookies
1 1/2 cups Fluff marshmallow creme
3/4 cup softened butter
2 1/2 cups Domino's powdered sugar
2 tsp. vanilla

In a mixer add marshmallow creme, softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed until smooth. Spread 1 TBSP of the marshmallow mixture between two chocolate chip cookies and press them together so the marshmallow mixture is between the cookies.

#2785 - Apple Cider Cookies

(by Shirley McNevich)

Batter: 1 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1/2 cup apple cider; 2 eggs; 2 1/4 cups flour; 1 1/2 tsp. cinnamon; 1 tsp. baking soda; 1/4 tsp. salt; 2 baking apples (washed, peeled, cored and diced); 3/4 cup chopped walnuts

Glaze: 1 cup Domino's powdered sugar; 2 TBSP apple cider

In a mixer add brown sugar and Parkay--beat. Add eggs and 1/2 cup cider--beat. Add cinnamon, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add diced apples and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. Glaze: in a bowl add powdered sugar and 2 TBSP cider--stir until smooth. Glaze the cookies.