#2946 - Balsamic Steak Marinade

(by Shirley McNevich)

4 TBSP olive oil
1/2 cup balsamic vinegar (substitute balsamic vinegar salad dressing if you don't want so much vinegar flavor)
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 tsp. Dijon mustard
4 tsp. minced garlic
fresh ground black pepper
your choice of steak cuts

In a bowl add olive oil, balsamic vinegar (OR balsamic vinegar salad dressing), Worcestershire sauce, soy sauce, Dijon mustard, minced garlic and some fresh ground pepper--stir well. Do NOT salt your steaks as the soy sauce is very salty. Pour a little of the marinade into a Ziploc bag. Put one steak in the bag and pour some of the marinade over the top. Repeat with all steaks. When all steaks are in the bag, squeeze out any air and seal the bag. Carefully squeeze the bag with your fingers to work the marinade around the steaks. Let the steaks sit in the bag for 2 HOURS, then grill them to your taste.

#2945 - Fried Potato Balls

(by Shirley McNevich)

1 cup leftover mashed potatoes
1 cup flour (do NOT sift)
1 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 beaten egg
1 TBSP chopped fresh parsley
1/4 cup finely chopped onions
5 TBSP milk
canola oil

In a bowl add mashed potatoes, flour, baking powder, salt and pepper--stir until mixed. Add beaten egg, chopped parsley, chopped onions and milk--stir well. Fill a cast iron skillet almost half full with canola oil--turn heat to medium. To test if oil is hot enough, tear off a small piece of bread and drop it into the canola oil--it should brown in one minute if oil is hot enough. When oil is ready, drop potato mixture by tablespoonfuls into the hot oil. Cook them until browned, then place on paper towels to drain. Repeat with all potato mixture.

#2944 - Fried Potatoes and Eggs

(by Shirley McNevich)

3-4 medium red potatoes (washed, peeled and boiled with 1/2 tsp. salt under tender)
2 TBSP Crisco shortening
1/4 cup chopped onions
4 beaten eggs (more if you wish)
salt and pepper to taste
shredded cheese (optional)

Drain the boiled potatoes, then dice them. In a large skillet add Crisco--melt the Crisco. Add diced potatoes and chopped onions--cook/stir over medium heat until potatoes are browned on all sides. Pour the egg mixture through the potatoes--cook/stir over medium low heat until eggs are done. Add salt and pepper to your taste. Top with shredded cheese if you wish.

#2943 - Amish Vanilla Pie

(by Shirley McNevich)

1 cup white sugar
4 TBSP flour
1 beaten egg
1/2 cup King Syrup molasses
1/2 cup Kayro dark corn syrup
2 cups water
1 tsp. vanilla
2 cups flour
1 cup Domino's dark brown sugar (packed)
1 tsp. cream of tartar
1 tsp. baking soda
1/4 cup softened butter
1/4 cup lard
2 unbaked pie crust doughs

Grease two 9" plates--insert the doughs into each pie plate, flute the edges, and spray the inside of the doughs with Pam. In a saucepan add white sugar, 4 TBSP flour, beaten egg, molasses, corn syrup, water and vanilla--turn heat to medium. Cook/stir until you get a full rolling boil. Remove from heat and cool to room temperature. In a bowl add 2 cups flour, brown sugar, cream of tartar, baking soda, softened butter and lard--mix with a pastry blender to make crumbs. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the crumbs over the top of each pie. Cover just the edges of the pies with strips of foil. Bake the pies at 350 degrees for 30 minutes, then remove the foil and bake 10-15 minutes longer--test with a toothpick for doneness. Cool completely.

#2942 - Chocolate Tube Cake (NO EGGS)

(by Shirley McNevich)

2 cups white sugar
3/4 cup Hershey's cocoa
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cider vinegar
1 cup canola oil
2 cups water

Frosting: 1 cup white sugar; 1/4 tsp. salt; 3 TBSP cornstarch; 1 cup water; 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 tsp. vanilla

Batter: in a mixer bowl add white sugar, cocoa, flour, baking soda and salt--stir to mix, then place it on the mixer. Add the vanilla, cider vinegar, canola oil and water--beat on low speed until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Cool cake for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Frosting: in a saucepan add 1 cup white sugar, 1/4 tsp. salt and cornstarch--stir to mix. Add water and baking chocolate--turn heat to medium and place saucepan over heat--cook/stir until thickened. Once thickened, remove from remove heat--add butter and 1 tsp. vanilla--stir until butter is melted and frosting is smooth. Let stand for a few minutes, then stir well before frosting the cake.

#2941 - Wacky Chocolate Cake (NO EGGS)

(by Shirley McNevich)

2 cups white sugar
3/4 cup Hershey's cocoa
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cider vinegar
1 cup canola oil
2 cups water

Frosting: 1 cup white sugar; 1/4 tsp. salt; 3 TBSP cornstarch; 1 cup water; 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 tsp. vanilla

Batter: in a mixer bowl add white sugar, cocoa, flour, baking soda and salt--stir to mix, then place it on the mixer. Add the vanilla, cider vinegar, canola oil and water--beat on low speed until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1 cup white sugar, 1/4 tsp. salt and cornstarch--stir to mix. Add water and baking chocolate--turn heat to medium and place saucepan over heat--cook/stir until thickened. Once thickened, remove from remove heat--add butter and 1 tsp. vanilla--stir until butter is melted and frosting is smooth. Let stand for a few minutes, then stir well before frosting the cake.

#2940 - Snow Cake

(by Shirley McNevich)

2 1/4 cups sifted flour (measure before sifting)
3 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups white sugar
1/2 cup Crisco shortening
2/3 cup milk
1/3 cup milk
1/2 cup unbeaten egg whites
1 tsp. vanilla
Baker's angelflake coconut

In a mixer add Crisco and white sugar--beat. Add flour, baking powder, salt and 2/3 cup milk--beat until mixed, then beat for 2 minutes. Add 1/3 cup milk, unbeaten egg whites and vanilla--beat until mixed, then beat for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite white frosting, then sprinkle coconut all over the top of the frosting.

#2939 - Cream Cheese Apple Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP Domino's dark brown sugar
1 1/2 tsp. vanilla
2 TBSP chopped peanuts (more if you wish)

In a mixer add cream cheese--beat. Add brown sugar and vanilla--beat until smooth. Remove bowl from mixer--add chopped peanuts--stir until mixed. Scoop the mixture into a serving bowl. Use as a dip for freshly sliced apples.

#2938 - Pineapple Nut Cake

(by Shirley McNevich)

2 eggs
2 cups white sugar
1 tsp. vanilla
2 cups flour
2 tsp. baking soda
1 cup drained Dole crushed pineapple
1 cup chopped nuts
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened butter; 1 1/2 cups Domino's powdered sugar; 1 tsp. vanilla

In a mixer add eggs, white sugar and 1 tsp. vanilla--beat. Add baking soda and drained crushed pineapple--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 45-60 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese and butter--beat. Slowly add powdered sugar--beat. Add 1 tsp. vanilla--beat until mixed, then beat on high speed until smooth. Frost the cooled cake.

#2937 - Easy Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3/4 cup softened butter
3 eggs
3 cups of 1 - 30oz. can Libby's easy pumpkin pie mix
2/3 cup milk
1/4 cup white sugar
1 tsp. cinnamon

Reserve 1 cup of the yellow cake mix--set aside. In a bowl add remaining yellow cake mix, 1/2 cup butter and 1 egg--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. In mixer add 3 cups pumpkin pie mix and 2 eggs--beat. Add milk--beat. Pour the batter over the crust. In a bowl add the 1 cup reserved yellow cake mix, white sugar, 1/4 cup butter and the cinnamon--mix with a pastry blender to make crumbs. Sprinkle that crumb mixture evenly over the top of the batter. Bake at 350 degrees for 35-45 minutes or until knife inserted into center of cake comes out clean. Cool completely.

#2936 - Oatmeal Walnut Cake

(by Shirley McNevich)

1 cup Quaker quick oats
1 cup boiling water
1/2 stick softened butter
2 cups Domino's dark brown sugar (packed)
2 eggs
1 cup flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins
1 cup chopped walnuts
powdered sugar for sprinkling

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain and set aside. In a bowl add oats and boiling water--stir until mixed, then let stand for 20 minutes. In a mixer add butter and brown sugar--beat. Add eggs--beat. Add cinnamon, ground cloves, baking soda and salt--beat. Add oatmeal--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting and serving.

#2935 - Moist Lemon Pound Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding
4 eggs
1/2 cup canola oil
3/4 cup water
2 cups Domino's powdered sugar
1/3 cup lemon juice

In a mixer add yellow cake mix, lemon pudding mix, eggs, canola oil and water--beat on low until mixed, then beat on medium speed for 10 minutes. Pour batter into a greased and floured 10" tube cake pan. Bake at 350 degrees for 50-55 minutes. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. In a saucepan over medium low heat add powdered sugar and lemon juice--stir until well mixed, then cook/stir until boiling. Once boiling, remove from heat and cool slightly. Use a meat fork to poke holes into the top of the cooled cake. Drizzle the lemon glaze all over the top of the cake and let some drip down the sides.

#2934 - Peanut Butter Dream Squares

(by Shirley McNevich)

Crust: 1/4 cup softened Parkay margarine; 1/2 cup Jif peanut butter; 1 1/2 cups Domino's dark brown sugar (packed); 1 1/3 cups flour

Topping: 2 beaten eggs; 1 tsp. vanilla; 1/2 tsp. baking powder; 3/4 cup Baker's angelflake coconut; 8oz. Nestle's MINI semi-sweet chocolate bits; Domino's powdered sugar for sprinkling

Crust: in a bowl add Parkay, peanut butter, 1/2 cup of the brown sugar and 1 cup of the flour--mix with a pastry blender to make crumbs. Press the mixture into the bottom of a greased 9 x 9 cake pan. Bake at 350 degrees for 10 minutes or until lightly browned. While the crust is baking, in a bowl add beaten eggs, 1 cup brown sugar, 1/3 cup flour, vanilla, baking powder, coconut and mini chocolate bits--stir to mix. When you remove the crust from the oven, spread the coconut mixture evenly all over the top of the hot crust. Return mixture to oven and bake at 350 degrees for 20-25 minutes. Cool completely. Sprinkle powdered sugar all over the top, then cut into bars or squares.

#2933 - Pop Tart Cookie Frosting

(by Shirley McNevich)

2 cups Domino's powdered sugar
2 TBSP milk
1/2 tsp. vanilla
cookie sprinkles or decorative sugar (optional)

In a bowl add powdered sugar, milk and vanilla--stir briskly until frosting gets a glossy look and the mixture thickens. If not thick enough, add a little more powdered sugar and stir again. Use this frosting on cooled cutout sugar cookies. After frosting cookies, let them sit at room temperature until frosting hardens. If using sprinkles or colored sugar, add them right after frosting each cookie because the frosting will harden.

#2932 - Ranch Omelettes

(by Shirley McNevich)

2 TBSP Parkay margarine
1/2 cup finely chopped red bell peppers
1/4 cup chopped onions
8 beaten eggs
1 cup prepared Hidden Valley Ranch milk recipe ranch salad dressing
2 TBSP flour
a pinch of baking soda
3/4 cup shredded Swiss cheese

In a bowl add beaten eggs, ranch dressing, flour, baking soda and Swiss cheese--beat with a whisk until mixed. In a nonstick skillet over medium heat add margarine, chopped red bell peppers and chopped onions--cook/stir over medium heat until peppers are tender. Pour the egg mixture into the skillet--reduce heat to low. Cover with a lid and cook until eggs are no longer runny. Slide the whole mixture on to a serving plate, add salt and pepper as desired, and cut into pie shaped wedges to serve.

#2931 - Brown Sugar Oatmeal Bars

(by Shirley McNevich)

1 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1/4 to 1/2 tsp. salt
1 cup flour (sifted after measuring)
1 cup Quaker quick oats

In a mixer add butter, brown sugar and white sugar--beat. Add egg and salt--beat. Add flour--beat. Remove bowl from mixer--add oats--stir until mixed. Spread the mixture into a greased 8 x 8 cake pan. Bake at 350 degrees for 20 minutes. Cool completely. Cut into bars or squares.

#2930 - Cheap Microwave Popcorn

(Shirley McNevich)

one brown paper lunch bag
1/4 cup GOOD QUALITY popcorn kernels
1/2 tsp. salt
1 tsp. olive oil

In a small bowl add the popcorn kernels and olive oil--stir until kernels are coated. Open a brown lunch bag--dump the coated kernels into the bottom of the bag. Sprinkle the salt evenly over the kernels. Make a 1" fold at the top of the bag, then fold it over a second time. Place the bag upright in a microwave. Microwave on high for 1 minute 50 seconds (you may have to adjust the time; this time is for a 1300 watt microwave). Only recommended for microwaves that have a turning carousel.

#2929 - Brown Sugar Coconut Bars

(by Shirley McNevich)

Crust: 1/2 cup butter; 1 cup flour; 1/2 cup Domino's dark brown sugar (packed)

Topping: 1 cup Domino's dark brown sugar (packed); 2 eggs; 1 tsp. vanilla; 1/2  to 1 cup chopped nuts; 3 TBSP flour; 1/2 tsp. salt; 1 1/2 cups Baker's angelflake coconut

Crust--in a bowl add butter, flour, and 1/2 cup brown sugar--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes or until lightly browned. While it's baking, make the topping--in a bowl add 1 cup brown sugar and eggs--beat with a spoon. Add vanilla, salt and flour--stir until mixed. Add chopped nuts and coconut--stir until mixed. Spread the mixture over the hot crust. Return to oven and bake at 375 degrees for 20-30 minutes. Cool completely. Cut into bars or squares.

#2928 - Corn Flake Bars

(by Shirley McNevich)

1 1/2 cups Kellogg's corn flakes (crushed)
3 TBSP white sugar
1 stick butter (melted)
1 cup chopped nuts
1 - 7oz. bag Baker's angelflake coconut
1 can Eagle brand sweetened condensed milk (NOT evaporated)

Place the corn flakes in a plastic bag and crush them with a rolling pin. In a bowl add crushed corn flakes, white sugar and melted butter--stir until mixed. Add the condensed milk--stir until mixed. Add the chopped nuts and the coconut--stir until mixed. Press the mixture into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 25 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#2927 - Cream of Celery Stroganoff

(by Shirley McNevich)

1lb. cubed beef pieces
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 10.75oz. can Campbell's cream of celery soup
4-8oz. of fresh sliced mushrooms
1 cup Breakstone's sour cream
1/2 to 1 cup water (as needed)
2 tsp. Worcestershire sauce
1 bag cooked/drained egg noodles

In a skillet add cubed beef, salt, pepper, chopped onions and sliced mushrooms--cook/stir over medium heat until beef is browned. Add cream of celery soup, sour cream, 1/2 cup water and Worcestershire sauce--stir until mixed and cook on medium heat until boiling. Once boiling, turn heat back to simmer--simmer for 1 hour, stirring occasionally and adding up to 1/2 cup more water if necessary. When beef is tender and cooked through, serve mixture over cooked/drained egg noodles.