#3407 - Chicken Pot Pie Casserole

(by Shirley McNevich)

1 TBSP olive oil
1lb. boneless/skinless chicken breasts (more if you wish)
1 cup chopped onions
1 cup frozen mixed vegetables (thawed--more if you wish)
1/2 cup Breakstone's sour cream
12oz. chicken gravy
2 TBSP cornstarch
1/4 tsp. pepper
1 - 12oz. tube Pillsbury Grands biscuits
5-6 slices bacon
fresh grated Parmesan cheese
salt/pepper to your taste (for the chicken)

Fry the bacon, drain it on paper towels to soak up the grease, then crumble the bacon. Salt and pepper both sides of chicken breasts to your taste, then cut the chicken breasts into bite sized pieces. In a skillet over medium heat add the olive oil, chicken breasts and chopped onions--cook/stir until chicken is done. In a bowl add sour cream, gravy, cornstarch, 1/4 tsp. pepper and thawed mixed vegetables--stir to mix. Pour the gravy mixture into the skillet with the chicken--cook/stir until mixture is hot. Spread the whole mixture into a greased 9 x 13 glass baking dish. Open the biscuit can and place the raw biscuits in a single layer over the top of the chicken mixture. Generously sprinkle grated Parmesan cheese all over the top. Bake at 350 degrees for 15-20 minutes or until biscuits are done. Sprinkle crumbled bacon all over the top before serving.

#3406 - Italian Lemon Ice

(by Shirley McNevich)

8 cups boiling water (use either filtered water or bottled water)
2 cups white sugar
1 1/2 cups fresh squeezed lemon juice
2 TBSP lemon zest

Place a 9 x 13 aluminum cake pan in the freezer (just the pan, not the lid). In a large bowl add the white sugar--slowly pour the boiling water over the white sugar, then keep stirring the mixture until all of the white sugar is dissolved. Cool the mixture to room temperature. Add the fresh lemon juice and the lemon zest--stir to mix. Remove the cake pan from the freezer and pour the mixture into the cold pan, then return it to the freezer. Every 30 minutes use the tines of fork to scrape the whole frozen mixture (this is what adds the air), break up any large crystals, then place it back in the freezer. Once you have the consistency you like, serve it immediately. If you want to save some for later, scoop leftover mixture into empty yogurt cups, cover them with foil and keep them in the freezer. When you want to serve them, let them sit on the counter for a few minutes to soften before serving.

#3405 - Scrambled Egg Breakfast Pizza

(by Shirley McNevich)

1 - Pillsbury refrigerated pizza crust
olive oil
6 eggs
2 TBSP water
6-8 slices bacon (fried and crumbled)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
salt
pepper
oregano (optional)

Grease a large cookie sheet with Pam. Roll the pizza dough out to a rectangle and place it on the cookie sheet. Use your fingers all around the edges to make the edges slightly higher than the rest of the dough (so your toppings won't fall off). In a bowl add 1 TBSP olive oil and use a pastry brush to brush the olive oil all over the top of the pizza dough. Use the tines of a fork and genrously poke the whole pizza dough with the fork tines. Bake at 400 degrees for 7-9 minutes or until lightly browned. While the crust is baking, in a bowl add the eggs and the water--beat with a whisk. In a greased skillet over medium heat add the egg mixture--cook/stir until you have scrambled eggs. Once the pizza crust is lightly browned, remove it from the oven. Spread the scrambled eggs evenly all over the top, salt/pepper the whole top to your taste and sprinkle some oregano over the whole top if you wish. Sprinkle the crumbled bacon over the whole top of the pizza. Sprinkle the shredded Monterey Jack cheese all over the top. Sprinkle the shredded cheddar cheese all over the Monterey Jack cheese. Return to oven and bake 6-8 minutes longer or until cheeses are melted. Cool slightly before cutting and serving.

#3404 - Powdered Sugar Cookie Balls

(by Shirley McNevich)

1 cup softened butter
2 cups flour
1 cup pecans (finely chopped)
1/4 cup Domino's powdered sugar + extra for rolling
2 tsp. water
1 tsp. vanilla

In a mixer add butter--beat. Add flour, chopped pecans, powdered sugar and vanilla--beat on low until well mixed. Shape the cookie dough into 1" balls and place them on ungreased cookie sheets. Bake at 350 degrees for 20-25 minutes or until lightly browned. Remove from oven and cool them for 5 minutes. While they are cooling, place some powdered sugar in a bowl. Roll each warm cookie ball in the powdered sugar and place them on wax paper to cool. Once cooled completely, roll each cookie ball in powdered sugar again.

#3403 - Italian Grilled Cheese

(by Shirley McNevich)

Italian bread
garlic powder
Kraft mozzarella cheese slices
your favorite pasta sauce or pizza sauce
butter
pepperoni slices (chopped)

Butter one side of each piece of bread (two slices for each sandwich). Spray a skillet with Pam--place skillet on burner over medium low heat. Working quickly, place one slice of bread (butter side down) into the skillet, place two unwrapped mozzarella cheese slices on the bread, drizzle 2-3 tsp. of pasta sauce over the cheese, sprinkle some garlic powder over the pasta sauce, scatter some chopped pepperoni pieces over the sauce and place a second piece of bread on top (buttered side up). Once the bottom bread is browned, carefully flip the sandwich and cook until other side is browned.

#3402 - Double Tangy Coleslaw

(by Shirley McNevich)

8 cups shredded cabbage
2 TBSP malt vinegar
2/3 cup mayo
2 tsp. white sugar
2 tsp. French's yellow mustard

In a bowl add vinegar, mayo, white sugar and mustard--stir to mix. Taste--if too sweet add more vinegar and stir again. If too sour add a little more white sugar and stir again. In a large bowl add shredded cabbage and vinegar mixture--toss to coat. If you like your coleslaw more juicy, make a second batch of the vinegar mixture--pour it on the cabbage and toss again.

#3401 - Valentine Cupcakes

(by Shirley McNevich)

2 sticks softened butter
1/2 cup canola oil
3 cups white sugar
5 eggs
3 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk
2 tsp. vanilla
Frosting: 1/2lb. Domino's powdered sugar; 1 stick Parkay margarine (softened); 2 tsp. vanilla; 1-2 TBSP milk (if necessary); red food coloring

In a mixer add butter and white sugar--beat. Add eggs and canola oil--beat. Add baking powder, salt, buttermilk and 2 tsp. vanilla--beat. Slowly add flour--beat. Place cupcake liners into muffin tins. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 16-20 minutes. Cool completely. Frosting: in a mixer add Parkay and 2 tsp. vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3-5 minutes or until creamy. If frosting is too thick, add the milk--beat again. If frosting is too thin, add a little more powdered sugar and beat again. For pink frosting, add 1 drop of red food coloring and beat again. Add more food coloring for darker pink or red. If you want two colors of cupcakes, reserve half of the white frosting and make remaining frosting. Clean the mixer bowl, add the reserved frosting, and make the second color of frosting. Frost the cooled cupcakes.

#3400 - Easy Peanut Butter Cups

(by Shirley McNevich)

1 - 12oz. bag Nestle's MILK chocolate chips (do NOT use candy melts)
1 cup Jif smooth peanut butter
1/4 tsp. salt
1/2 cup Domino's powdered sugar
1/4 cup crushed graham crackers
a dash of vanilla
butter (optional)

Grease a 12 cup muffin tin with Pam. Melt 1/2 of the chocolate chips according to bag directions. Divide the melted chocolate evenly in the 12 muffin cups and use a spoon to draw the chocolate halfway up the sides of each cup. Refrigerate until firm. In a bowl add peanut butter, salt, powdered sugar, crushed graham crackers and vanilla--stir to mix. Divide the peanut butter mixture evenly in the center of each of the chocolate cups. Melt the other half of the chocolate chips and spread the melted chocolate evenly over the top of each cup, drawing chocolate with a spoon to cover the whole top of each cup. Refrigerate until firm. Place a piece of wax paper over the whole top of the muffin tin, flip the tin over and gently tap the bottom to remove the peanut butter cups. Optional: if you want, you can add a little butter each time you melt the chocolate chips to make the chocolate creamier.

#3399 - Double Chocolate Fudge

(by Shirley McNevich)

1 - 7oz. jar Fluff marshmallow
1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
1/4 cup butter
1/4 tsp. salt
2 cups Nestle's MILK chocolate chips
1 cup Nestle's SEMI-SWEET chocolate chips
1/2 cup chopped nuts (optional)
1 or 2 tsp. vanilla

Line an 8" fudge pan with foil. In a saucepan over medium heat add fluff marshmallow, white sugar, Carnation milk, butter and salt--cook/stir until full rolling boil, then turn heat back slightly and continue cooking/stirring for 5 minutes. Remove from heat and quickly add milk chocolate chips and semi-sweet chocolate chips--stir quickly until melted and smooth. Add chopped nuts and vanilla--stir quickly, then pour fudge into pan. Cool to room temperature, then refrigerate until cold before cutting. Keep fudge refrigerated.

#3398 - Breadstick Pretzels

(by Shirley McNevich)

1 - 11oz. can refrigerated breadstick dough
1 beaten egg
coarse salt

Open the breadstick dough and separate along the lines--you should have 12 breadstick doughs. Cut each breadstick dough in half LENGTHWISE. Twist each dough into a pretzel and set it on an ungreased cookie sheet. Repeat with all dough (you will need a second cookie sheet). Brush the beaten egg over all of the pretzels and sprinkle course salt over the tops of the pretzels. Bake at 375 degrees for 12-15 minutes or until golden brown.

#3397 - Killer Butterfinger Cheesecake

(by Shirley McNevich)

Crust: 18 Oreo cookies; 1/4 cup butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 3/4 cup Breakstone's sour cream; 1/2 cup Jif creamy peanut butter; 2 tsp. vanilla; 3 eggs

Topping: 5 regular size butterfinger candy bars (some for batter and some for topping)

Grease a 9" springform cheesecake pan with Pam. In a blender or food processor add the Oreo cookies a few at a time and beat them until you have crumbs. In a bowl add Oreo cookie crumbs and melted butter--stir to mix. Press the mixture into the bottom and slightly up the sides of the greased cheesecake pan. Bake at 350 degrees for 6-8 minutes, then set aside. Unwrap all of the Butterfinger candy bars, break them into smaller pieces and place them in a blender or a food processor a few at a time--beat until they are chopped. Batter: in a mixer add cream cheese and white sugar--beat. Add sour cream, peanut butter and vanilla--beat. Add eggs--beat just until mixed. Remove bowl from mixer. Measure the chopped Butterfingers in a measuring cup--add 3/4 of the chopped Butterfingers to the cream cheese mixture--stir to mix. Pour the batter into the Oreo crust. Bake at 350 degrees for 40-60 minutes or until center is almost set. Cool completely, then refrigerate overnight. Sprinkle the remaining chopped Butterfingers all over the top of the cheesecake. Optional: drizzle caramel ice cream topping over the top of the cheesecake before sprinkling the chopped Butterfingers over the top of the cheesecake.

#3396 - Sugared Peanuts

(by Shirley McNevich)

2 cups white sugar
1 cup water
4 cups shelled peanuts (do NOT remove the skins)

In a pot over medium heat add water and white sugar--cook/stir until sugar is dissolved. Add all of the shelled peanuts--cook/stir until there is no more liquid left. Spread the peanuts on an ungreased cookie sheet and use a spoon to separate them as much as you can. Bake at 300 degrees for 5 minutes, then stir the peanuts. Bake another 5 minutes, then stir the peanuts again. Bake another 2-5 minutes, then remove from oven. Cool completely.

#3395 - Valentine Heart Cutout Cookies

(by Shirley McNevich)

2 cups white sugar
2 sticks softened Parkay margarine
2 eggs
1 cup of buttermilk
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 TBSP vanilla
6 cups of sifted flour (measure before sifting)
Frosting/Icing: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. vanilla; 1.5 TBSP milk, red food coloring

In a mixer add 2 sticks margarine, 2 cups white sugar and 2 eggs--beat until smooth. Add salt, baking soda, baking powder, 1 TBSP vanilla and buttermilk--beat until smooth. Add flour one cup at a time and mix into batter. Once you've put in two or three cups of flour, you will need to mix in remaining flour by hand unless you're using a heavy duty Kitchen Aid mixer - stir until smooth. Cover the bowl and refrigerate dough overnight. The next day take out a handful of cookie dough and put on a floured countertop. Roll with a rolling pin to about 1/4 inch thick (flour top of dough also). Use heart shaped cookie cutter to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees until golden brown (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Once cookies are cool, in a mixer add 1/2 box Domino's powdered sugar, 1 stick margarine, 2 tsp. vanilla, and 1.5 TBSP milk--beat for at least 5 minutes until it's nice and creamy. Remove 1/2 of the frosting/icing and place it in a cereal bowl--add red food coloring and stir until it's the red color you desire. Use the white icing/frosting to frost 1/2 of each cookie. Use the red icing/frosting to frost the other half of each cookie. Optional: instead of using both red and white frosting on each cookie, frost each cookie with only one solid color.

#3394 - Tangy Ranch Chicken

(by Shirley McNevich)

2/3 cup ranch salad dressing
1/3 cup French's yellow mustard
3 TBSP Domino's dark brown sugar (packed)
4 boneless/skinless chicken breasts

In a bowl add ranch dressing, mustard, and brown sugar--mix well. Salt and pepper both sides of each chicken breast to your taste. Grease a 9 x 13 glass baking dish. Stab one chicken breast at a time with a fork and coat the bottom of the chicken breast in the ranch mixture, then place it in the greased baking dish. Repeat with all chicken breasts. Pour the remaining ranch mixture all over the tops of the chicken breasts. Cover the dish with foil and bake at 350 degrees for 25 minutes, then remove foil and bake 10-15 minutes longer or until chicken is done and no longer pink inside. Optional: make a second batch of the ranch dressing mixture to use for dipping.

#3393 - Crushed Pineapple Pie

(by Shirley McNevich)

2 - 9" pie crust doughs
2 eggs
1 1/3 cups white sugar
1 TBSP lemon juice
2 cups well drained Dole crushed pineapple
1 TBSP butter

Grease a 9" pie plate, insert one pie dough and spray the inside of the dough with Pam. In a mixer add eggs--beat until foaming. Add white sugar, lemon juice and drained crushed pineapple--beat. Spread the pineapple filling in the pie dough. Dot the butter all over the pineapple filling. Cover the top of the pie with the second pie dough, flute the edges, use a sharp knife to cut a quarter sized hole in the center of the top dough, and use the same sharp knife to cut some slits in the top of the pie dough. Bake at 450 degrees for 10 minutes, then (WITHOUT opening the oven door) turn the oven temperature back to 350 degrees and bake for 30-35 minutes longer or until golden brown. Cool completely.

#3392 - Cream Cheese Berry Tart

(by Shirley McNevich)

Crust: 1/2 cup Domino's powdered sugar; 1 1/2 cups flour; 1 1/2 sticks softened butter

Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 tsp. vanilla

Topping: fresh strawberries (your choice of amount); fresh blueberries (your choice of amount); fresh raspberries (your choice of amount)

In a bowl add powdered sugar and flour--stir to mix. Slice the softened butter into small pieces and add it to the flour mixture--mix with a pastry blender to make crumbs. Grease a 12" tart pan and press the crust mixture all over the bottom, up the sides and into all of the tart pan crevices. Spray the inside of the crust with Pam. Bake at 350 degrees for 11-13 minutes or until lightly browned. Cool completely. In a mixer add cream cheese--beat. Add white sugar and vanilla--beat until smooth. Pour the batter into the cooled crust. Wash all of the berries and drain them, then slice the strawberries. Arrange strawberry slices, whole blueberries and whole raspberries all over the cream cheese mixture (slightly pressing them down into the cream cheese). Refrigerate until cold before cutting and serving.

#3391 - Battered Shrimp

(by Shirley McNevich)

1 cup Bisquick (plus extra for drenching)
1/2 tsp. garlic powder
1/2 cup beer
1 beaten egg
1 lb. uncooked large shrimp (peeled and de-veined; if frozen, thawed, drained and rinsed, then dried on paper towels)
cocktail sauce (for dipping)

Fill a cast iron skillet 1/3 full with canola oil--bring oil to 375 degrees over medium heat. In a bowl add 1 cup Bisquick, garlic powder, beer and beaten egg--stir with a whisk until smooth. In a small bowl add a little Bisquick for drenching. Drench each piece of shrimp in the Bisquick, then coat the same shrimp in the batter and place it in the hot oil. Repeat with all shrimp but don't let them touch each other in the skillet. Fry until bottoms are golden brown, then flip and fry until other side is also golden brown. Place fried shrimp on paper towels to soak up extra grease. Serve with cocktail sauce.

#3390 - Crispy Fried Fish

(by Shirley McNevich)

1 cup flour + extra for drenching
2 tsp. baking powder
1 1/4 tsp. salt
2 tsp. white sugar
1 TBSP canola oil + extra for frying
1 cup water
fish fillets (skins removed)

Batter: in a bowl add flour, salt, baking powder and white sugar--stir to mix. Add canola oil and water--whisk until mixed and smooth--set aside. Fill a cast iron skillet 1/3 full with canola oil--turn heat to medium and heat oil until bubbling hot. Lightly drench a fish piece in a small bowl of flour, then dip the fish piece into the batter and place it directly into the hot oil. Repeat with other fish pieces but don't let them touch each other in the skillet. Fry until bottom sides are browned and crispy, then flip and fry the other sides. Place fried fish on paper towels to drain off extra grease.

#3389 - Butter Cocoa Frosting

(by Shirley McNevich)

1/2 cup butter
1/4 cup Hershey's cocoa
1/4 cup milk
4 cups Domino's powdered sugar (more if necessary)
2 tsp. vanilla

In a saucepan over low heat add butter, milk and cocoa--cook/stir until boiling. Once boiling, cook/stir for 1 more minute. Remove from heat and pour hot mixture into a mixer. Beat on low speed while adding vanilla. Continue beating on low speed and slowly add the powdered sugar. Once all 4 cups of powdered sugar have been added, beat on medium speed for 3-4 minutes. If frosting is too thick add a little more milk and beat again. If frosting is too thin add a little more powdered sugar and beat again.

#3388 - Brownie Kisses

(by Shirley McNevich)

1 box fudge brownie mix
48 Hershey's Hugs kisses (the striped kind)

Place mini muffin paper liners into a mini muffin tin. Prepare brownie mix according to box directions. Unwrap the Hershey's kisses. Fill each paper liner 2/3 full with brownie batter. Bake at 350 degrees for 18-20 minutes. As soon as you remove them from the oven, press one unwrapped kiss into the center of each brownie. Repeat with all batter and kisses.