#3456 - Mexican Chicken Meatloaf

(by Shirley McNevich)

1lb. ground chicken OR ground turkey
2 eggs
1 1/2 cups bread crumbs
4 TBSP salsa
3 TBSP ranch dressing
1 - 1.25oz. packet taco seasoning
salt and pepper (to your taste)
1 small onion (chopped)
1/2 cup shredded cheddar cheese
Breakstone's sour cream

Grease a small glass baking dish. In a bowl add ground chicken, eggs, bread crumbs, salsa, ranch dressing, salt, pepper, chopped onions and taco seasoning--mix with your hands, then shape into a loaf. Place the loaf in the greased baking dish. Cover with foil and bake at 350 degrees for 45 minutes, remove the foil and bake 15-20 minutes longer or until baked to your taste. Remove from oven, sprinkle the shredded cheddar cheese over the top and spoon a few tsp. of sour cream over the top.

#3455 - Cream Cheese Fudge Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
4 TBSP softened butter
3 TBSP milk (if necessary)
3 cups Domino's powdered sugar
1/4 to 1/2 cup Hershey's cocoa
1/4 tsp. salt
2 tsp. vanilla

In a mixer add cream cheese--beat. Add butter--beat. Add 1/4 cup cocoa, salt and vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3-5 minutes. Taste--if you want more chocolate flavor, add another 1/4 cup cocoa and beat again. If frosting is too thick, add 1 TBSP milk at a time and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#3454 - Pickled Apple Slices

(by Shirley McNevich)

4 red delicious apples (peeled and sliced)
2 cups cider vinegar
2 cups water
1 cup Domino's dark brown sugar (packed)
4 cinnamon sticks (less if you wish)
1 tsp. salt
1/2 tsp. ground ginger

Place the apple slices in a large glass jar. In a saucepan over medium heat add the cider vinegar, water, brown sugar, cinnamon sticks, salt and ginger--cook/stir over medium heat until the brown sugar dissolves. Pour the hot mixture over the apple slices. Cool to room temperature, then place the lid on the glass jar and refrigerate overnight before serving.

#3453 - Sweet and Sour Pickled Onions

(by Shirley McNevich)

2 red onions
1 cup apple cider vinegar
2 cups warm water
2 TBSP white sugar
3 tsp. salt

Wash and peel the onions, then slice them thinly and separate into rings. Place the onions in a glass bowl. In a separate bowl add the cider vinegar, warm water, white sugar and salt--stir well to mix. Pour the vinegar mixture over the onions--toss to coat. Cover the bowl and refrigerate overnight before serving.

#3452 - Moist Fudge Cake

(by Shirley McNevich)

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

Sift the white sugar, cocoa, baking soda, flour and salt into an ungreased 9 x 13 cake pan. Add the canola oil, water and cider vinegar--stir just until mixed. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite frosting (cake is very moist so spread frosting carefully) OR dust with Domino's powdered sugar.

#3451 - Kool-Aid Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup fresh squeezed key lime juice
1 envelope lemon lime Kool Aid
1 - 8oz. Cool Whip (thawed)

In a mixer add condensed milk, lime juice and lemon lime Kool Aid powder--beat until well mixed. Remove bowl from mixer--add 2 1/2 cups of the cool whip--stir until blended. Pour the mixture into the graham cracker crust. Cover lightly and freeze overnight. Remove the pie from the freezer and let it sit for 15 minutes, then spread remaining Cool Whip over the top before cutting and serving.

#3450 - Single Serve Iced Tea

(by Shirley McNevich)

8oz. filtered water
2 Lipton tea bags

In a microwave safe glass add the water--microwave on high until the water just starts to boil. Remove from microwave and add the tea bags. Let the tea bags steep for 4 minutes, then use a spoon to squeeze any liquid left in the tea bags before discarding them. Add white sugar or artificial sweetener to your taste--stir well to dissolve. Fill a large cup with ice cubes and pour the hot tea over the ice cubes--stir well. Note: you may want to add more sugar/sweetener than normal because the hot tea will get diluted when mixed with the melting ice cubes.

#3449 - Fresh Green Beans and Potatoes

(by Shirley McNevich)

6-8 slices of bacon
1 onion (chopped)
2lbs. fresh green beans
10-12 baby potatoes
salt and pepper to your taste

Wash the green beans and remove the ends, discarding the ends. Cut the bacon into 1" pieces. In a Dutch oven over medium heat add the bacon--cook/stir until bacon starts to get brown. Add the chopped onions--cook/stir until onions are tender. Add the green beans and baby potatoes--add enough water to cover the whole mixture. Bring mixture to a boil, then add the lid (slightly tilted), turn heat back to simmer and cook for 1 hour. Drain off remaining liquid. When serving, sprinkle with fresh grated Parmesan cheese.

#3448 - Yellow Squash and Onions

(by Shirley McNevich)

5 cups shaved yellow squash
1 tsp. olive oil
1 cup thin sliced red onions
1 minced garlic clove
salt and pepper to your taste
lemon juice (optional)
fresh grated Parmesan cheese

Wash and peel the yellow squash, then shave the yellow squash with a vegetable peeler until you have 5 cups. In a skillet over medium heat add the olive oil, shaved yellow squash, sliced red onions and minced garlic--cook/stir until onions are tender. Remove from heat--drizzle with a little bit of lemon juice (optional). Season with salt and pepper. Sprinkle fresh grated Parmesan cheese over the top.

#3447 - Hot Browns

(by Shirley McNevich)

white OR wheat bread (toasted)
deli turkey
deli ham
deli roast beef
deli provolone cheese
1 large sweet onion
2 TBSP butter
fresh tomatoes (sliced)
fresh grated Parmesan cheese
cooked/crumbled bacon

Wash/peel the onion, slice it and separate into rings. In a skillet over medium heat add the butter--melt. Add the onions--cook/stir until caramelized, then remove from heat. Set your oven on broil. Place toasted bread on a foil lined cookie sheet. Place one slice of turkey, one slice of ham, and one slice of beef on each piece of toast. Spread caramelized onions, one tomato slice, crumbled bacon and fresh grated Parmesan cheese on top of the meat on each piece of toast. Carefully place one slice of deli provolone cheese on the top of each. Place the cookie sheet on the top rack of your oven and broil for 5-7 minutes or until sandwiches are hot and bubbling.

#3446 - Cider Vinegar Marinade

(by Shirley McNevich)

2 cups apple cider vinegar
4oz. canola oil
2 TBSP soy sauce
2 tsp. hot sauce (optional)
2 tsp. red pepper flakes
1 TBSP Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
chicken OR beef

In a blender add cider vinegar, canola oil, soy sauce, hot sauce, red pepper flakes, Worcestershire sauce, salt and garlic powder--blend for 3-4 minutes. Place either chicken or beef into a Ziploc bag--pour the cider vinegar mixture into the bag with the meat. Squeeze out the air, seal the bag and shake/squeeze, then place the bag in the refrigerator for at least 2 hours. Grill or cook meat as desired.

#3445 - Tortellini Salad

(by Shirley McNevich)

1 - 9oz. package cheese tortellini
10oz. fresh baby spinach
1/3 cup fresh grated Parmesan cheese (more if you wish)
2 cups cherry tomatoes
1 small can sliced black olives (drained)
1 - 8oz. bottle robust Italian dressing
1 bag Italian style croutons
fresh ground black pepper (optional)

Prepare cheese tortellini according to package directions--drain but DO NOT rinse. Wash the baby spinach with cold water, then drain the spinach. Slice each cherry tomato in half. In a large bowl add drained cheese tortellini, drained baby spinach, drained olives, sliced cherry tomatoes, Parmesan cheese and HALF of the Italian dressing--toss to coat. Add more dressing to suit your taste, then toss again. Top with Italian style croutons and fresh ground black pepper.

#3444 - Caramel Chex Mix

(by Rachel [Guarini] Magid - friend)

4 cups plain popped popcorn
2 cups Corn Chex cereal
2 cups Rice Chex cereal
1 cup mixed nuts (optional)
1/2 cup butter
3/4 cup Domino's dark brown sugar (packed)
1/4 cup Kayro lite corn syrup
1/2 cup Nestle's white chocolate chips
1/2 cup Ocean Spray sweetened dried cranberries

In a roasting pan add plain popped popcorn, corn chex, rice chex and mixed nuts--stir and set aside. In a saucepan over medium heat add butter, brown sugar and lite corn syrup--cook/stir until boiling. Remove from heat--pour the hot corn syrup mixture evenly over the cereal mixture--stir/toss to coat. Place the pan in the oven and bake at 250 degrees for 1 hour (stirring every 15 minutes). Remove from oven and spread the mixture on wax paper to cool. Use your hands to break up any large clumps. Melt the white chocolate chips according to bag directions. In a bowl add 3 cups of the cereal mixture--pour the melted white chocolate chips over the 3 cups of cereal mixture--stir/toss to coat, then spread the mixture on wax paper to cool. Once coated cereal mixture is cooled, in a large mixing bowl add the plain cereal mixture, the white chocolate coated cereal mixture and the dried cranberries--toss to mix.

#3443 - Crushed Tomato Soup

(by Shirley McNevich)

30oz. chicken broth
1 - 28oz. can crushed tomatoes (regular OR Italian style)
1 cup heavy cream
salt and pepper (to your taste)
Italian style croutons
fresh grated Parmesan cheese

In a saucepan over medium heat add chicken broth and crushed tomatoes--cook/stir until it just starts to boil. Turn heat back to low and cook/stir for 2 minutes. Add the heavy cream--stir until well mixed. Add salt and pepper--stir. Taste--add more salt/pepper as necessary. Once you have the flavor right, carefully pour the whole mixture into a blender--set blender on puree and puree the soup until smooth. Pour soup into bowls, top with croutons and fresh grated Parmesan cheese. Serve immediately.

#3442 - Egg Noodle Soup

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1/2 cup milk
1/8 tsp. fresh ground black pepper
1/3 cup fresh grated Parmesan cheese
2 cups bite sized cooked chicken pieces
4oz. wide egg noodles
1 TBSP chopped fresh parsley

Cook and drain the egg noodles according to bag directions but do NOT rinse. In a saucepan over medium heat add the cream of chicken soup, milk, fresh ground black pepper, grated Parmesan cheese, chicken pieces and drained egg noodles--cook/stir until hot. Remove from heat--add chopped parsley--stir to mix.

#3441 - Potluck Salad

(by Shirley McNevich)

2 cups mayo
1/2 cup Breakstone's sour cream
1/2 tsp. garlic powder
1 head of iceberg lettuce (washed and torn into bite sized pieces)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 yellow bell pepper (chopped)
1 red onion (chopped)
9oz. frozen whole kernel corn (thawed, rinsed and drained)
3 celery ribs (chopped)
2 cups shredded cheddar cheese
6-8 slices of bacon (fried and crumbled)
3-4 hard boiled eggs (peeled and chopped)

In a bowl add mayo, sour cream and garlic powder--stir well. In a large glass salad bowl spread half of the lettuce, half of the chopped green/red/yellow bell peppers, half of the onions, half of the corn, half of the chopped celery and half of the shredded cheddar cheese. Spread half of the mayo mixture over the top. Make a second layer of all of the ingredients, with the last layer being the remaining mayo mixture. Cover and refrigerate until cold. When ready to serve, sprinkle the crumbled bacon and chopped eggs all over the top and use a salad fork/spoon to toss the whole mixture.

#3440 - Homemade Buttermilk Biscuits

(by Shirley McNevich)

1 cup cold buttermilk
2 TBSP Crisco shortening
2 TBSP butter
3/4 tsp. salt
1/4 tsp. baking soda
4 tsp. baking powder
2 cups flour

In a bowl add flour, baking powder, baking soda and salt--stir to mix. Add Crisco and butter--mix with your hands to make crumbs. Add the cold buttermilk--work the mixture with your hands just until the dough forms. Use your hands (NOT a rolling pin) to spread the dough on a floured counter to 1" thick. Use a biscuit cutter (or the greased top of a drinking glass) to cut the biscuits and place them on a greased cookie sheet. Bake at 450 degrees for 15-19 minutes or until golden brown.

#3439 - White Chocolate Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups Quaker quick oats
2 cups Nestle's white chocolate chips (more if you wish)
1 cup chopped pecans

In a mixer add softened butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda, and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add oats, chopped pecans and white chocolate chips-stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#3438 - Three Step Strawberry Cheesecake

(by Shirley McNevich)

Crust: 1/2 cup butter (melted); 1/3 cup white sugar; 1 1/4 cups graham cracker crumbs

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 3/4 cup white sugar; 2 tsp. vanilla

Topping: 1 pint Breakstone's sour cream; 3 TBSP white sugar; 1 tsp. vanilla

Garnish: 1 pint fresh strawberries and white sugar (to your taste)

In a bowl add melted butter, 1/3 cup white sugar and the graham cracker crumbs--stir to mix. Press the mixture into the bottom of a greased 9 x 13 cake pan. Use the back of a spoon to press down and make it smooth. Bake the crust at 350 degrees for 8-10 minutes. In a mixer add cream cheese--beat. Add eggs and 2 tsp. vanilla--beat. Add 3/4 cup white sugar--beat. Pour the batter over the warm crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool completely. In a bowl add sour cream, 3 TBSP white sugar and 1 tsp. vanilla--stir well. Spread the sour cream mixture over the top of the cooled cheesecake. Return cheesecake to oven and bake at 400 degrees for 5 minutes. Cool completely, then refrigerate overnight. The next day wash the strawberries, remove the stems and mash them in a bowl with a potato masher. Taste--if too sour, add 1 tsp. white sugar at a time and stir. Keep tasting/adding white sugar until you like the flavor. When serving, drizzle the strawberry mixture over each slice.

#3437 - White Cranberry Punch

(by Shirley McNevich)

2 - 12oz. frozen pink lemonade concentrate (thawed)
8 cups cold white cranberry juice cocktail
2 quarts cold club soda

In a large punch bowl add both cans of thawed pink lemonade concentrate and the cold white cranberry juice cocktail--stir until well mixed. Add both quarts of cold club soda--stir well. Serve immediately.