#3620 - Upside Down Caramel Apple Cake

(by Shirley McNevich)

Batter: 2 2/3 cups flour; 2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. salt; 2 cups white sugar; 1 cup softened butter; 4 eggs; 2 tsp. vanilla; 1/2 cup milk

Topping: 1/2 cup butter; 1 1/2 cups Domino's dark brown sugar; 1 tsp. cinnamon; 4 medium apples (washed, peeled and sliced)

In a saucepan over medium heat add 1/2 cup butter--melt. Slowly add brown sugar while stirring--cook/stir until mixture starts to boil. Remove from heat--add 1 tsp. cinnamon--stir well. Pour the hot mixture evenly into the bottom of a greased 9 x 13 cake pan. Spread all of the apple slices evenly over the hot mixture. Batter: in a bowl add flour, baking powder, 1 tsp. cinnamon, and salt--stir to mix. In a mixer add 1 cup butter and the white sugar--beat. Add eggs one at a time--beat. Add vanilla--beat. Slowly add flour mixture--beat. Slowly add milk--beat. Pour batter evenly over the apple slices. Bake at 325 degrees 55-70 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake edges with a knife. Place a cake plate upside down on top of the cake, then invert the cake on to the plate. Serve cake with whipped cream.

#3619 - Parmesan Peas and Onions

(by Shirley McNevich)

1 medium onion (more if you wish)
1 tsp. minced garlic
2 TBSP butter
16oz. frozen peas
3 TBSP water
1/2 tsp. salt
1/4 tsp. pepper
Parmesan cheese

Peel and slice the onion, then cut the slices in half. Separate the sliced onions. In a skillet over medium heat add butter, onions and minced garlic--cook/stir until onions are tender. Add frozen peas and water--cook/stir until boiling. Once boiling, turn heat back to simmer, tilt a lid on the skillet and simmer 5-7 minutes or until peas are tender. Remove from heat--add salt and pepper--stir. Scoop the mixture into a serving bowl and sprinkle Parmesan cheese over the top.

#3618 - English Muffin Reubens

(by Shirley McNevich)

4 eggs
2 TBSP butter
8 large slices pastrami
1 cup sauerkraut
1/2 cup mayo
4 TBSP ketchup
1/2 tsp. horseradish sauce
4 English muffins

Slice the English muffins and toast them. In a bowl add mayo, ketchup and horseradish--stir to mix. In a skillet over medium heat add one slice of pastrami at a time--cook on both sides until hot and so that they sides are slightly browned. Repeat with all pastrami. In the same skillet add 1/2 TBSP butter--melt. Add one egg--cook until almost set. Repeat with remaining butter and eggs. While cooking the eggs, heat the sauerkraut in a small pot until hot. Smear the mayo mixture on all of the English muffins. Place one English muffin on a plate and add pastrami (folding where necessary), sauerkraut and one fried egg. Top with the other half of the muffin. Repeat with all muffins. Makes 4 sandwiches.

#3617 - Spicy Pumpkin Muffins

(by Shirley McNevich)

1 - 15oz. can Libby's canned pumpkin
4 eggs
1 cup canola oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. ginger
1 tsp. vanilla
Domino's powdered sugar (optional)

In a bowl add pumpkin, eggs canola oil, water, vanilla and white sugar--mix well. In a separate bowl add flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger--whisk to mix. Slowly add dry mixture to wet mixture while stirring--stir just until blended. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees 25-30 minutes--test with a toothpick for doneness. Cool completely. Optional: dust the tops of the cooled muffins with powdered sugar.

#3616 - Stuffed Zucchini

(by Shirley McNevich)

4 - 8" zucchini
1lb. Italian sausage
1 TBSP olive oil
1 onion (chopped)
salt
pepper
1/2 cup 4C Italian breadcrumbs
1 cup shredded 6 cheese blend cheese
1 beaten egg

Wash each zucchini but do NOT peel. Slice each zucchini in half lengthwise. Scoop out most of the pulp from the zucchini halves, leaving about 1/4" pulp still in the zucchinis. Chop the scooped out zucchini pulp--set aside. In a pot of boiling salted water add the zucchini shells--cook/stir 3-4 minutes or until tender but still crisp. Drain the zucchini shells on paper towels (upside down). Remove the sausage casings and crumble the sausage in a skillet--cook/stir over medium heat until sausage is browned. Remove the sausage to a plate but leave the drippings in the skillet. To the drippings still in the skillet add 1 TBSP olive oil and chopped onions--cook/stir over medium heat until onions are soft. Add the chopped zucchini pulp--cook/stir until tender. Add drained sausage--cook/stir until hot. Remove from heat. Place the drained zucchini shells into a greased 9 x 13 cake pan. Sprinkle the zucchini shell insides with salt and pepper. Dump the sausage mixture into a bowl--add the breadcrumbs, 1/2 cup of the shredded cheese and the beaten egg--mix. Evenly stuff all of the zucchini shells with the sausage mixture. Sprinkle the other 1/2 cup shredded cheese evenly over the top of all the stuffed zucchinis. Bake at 350 degrees 20-25 minutes or until cheese is browned and zucchinis are hot.

#3615 - Bacon and Pea Salad

(by Shirley McNevich)

1lb. bacon (fried and crumbled)
2lbs. frozen peas (thawed and well drained)
3/4 cup grated/shredded sharp cheddar cheese
1/2 of a small red onion (chopped)
1/2 cup mayo
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. paprika
cherry tomatoes (quartered)

In a large glass bowl add thawed peas, shredded cheese and chopped onions--toss to coat. Add mayo, crumbled bacon, salt, pepper and paprika--toss to coat. Taste--add/adjust spices as necessary, then toss again. Cover and refrigerate until very cold. When ready to serve, add quartered cherry tomatoes and toss well. Optional: add some of your favorite shaped pasta (cooked and well drained).

#3614 - Apple Tart Mound

(by Shirley McNevich)

1 3/4 lbs. granny smith apples OR Fuji apples
2 TBSP lemon juice
1 1/2 tsp. lemon zest
1/2 cup white sugar
2 TBSP cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
1 unbaked pie crust dough (or make your own)
1 egg white
1 tsp. cream
turbindado sugar
1 tsp. butter
good quality vanilla ice cream

Wash, peel, core and thinly slice all of the apples. In a large bowl add the apple slices, lemon juice and lemon zest--toss to coat. In a separate bowl add the white sugar, cornstarch, cinnamon, nutmeg and salt--whisk to mix. Sprinkle the cinnamon mixture over the apples--toss to coat. Flour your counter, then roll out your dough to a 14" circle (dough will be thin). Place the dough on a greased cookie sheet. Mound the apples into the center of the dough so that you have about 3" dough ring all around the outside of the dough that does not have any apples. Gently fold up the edges of the dough on to the apples (many of the apples will NOT be covered with dough). In a bowl add egg white and cream--beat well. Brush the egg white mixture over all exposed dough. Sprinkle turbinado sugar all over the apples and dough. Cut the 1 tsp. butter into small pieces and dot the apples with the butter pieces. Bake at 400 degrees 45-55 minutes or until well browned and apples are tender. Cool for 1 hour before cutting and serving with vanilla ice cream. Note: if near the end of baking you notice the exposed apples getting too brown, cover JUST the apples with some foil.

#3613 - Red and Green Grape Salad

(by Shirley McNevich)

1lb. seedless green grapes (washed; stems removed)
1lb. seedless red grapes (washed; stems removed)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 7oz. jar Fluff marshmallow creme
1 bag of granola

In a large glass bowl add both green and red grapes--carefully use your hands to mix them together. In a mixer add cream cheese and marshmallow creme--beat until mixed, then beat on medium speed until smooth and creamy. Scoop the cream cheese mixture over the grape mixture--use a rubber spatula to carefully toss to coat. Cover with Saran wrap and refrigerate until cold. When ready to serve, sprinkle granola (your choice of amount) over the whole top and use the rubber spatula again to toss the granola into the mixture.

#3612 - Bacon Lima Bean Soup

(by Shirley McNevich)

3 - 15oz. containers chicken broth
2 - 15oz. cans lima beans (rinsed and drained)
2 large carrots (peeled and sliced thin)
2 large red potatoes (washed, peeled and diced; more if you wish)
2 red bell peppers (chopped)
1 large onion (chopped)
2 ribs of celery (thinly sliced)
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 cup Half 'n Half
6-8 slices of bacon (cooked and crumbled)

In a Dutch oven add chicken broth, lima beans, sliced carrots, diced potatoes, chopped red bell peppers, chopped onions, sliced celery, butter, salt, pepper and oregano--cook/stir over medium heat until boiling. Once boiling, turn heat back to low, tilt the lid and cook 35-45 minutes or until all vegetables are tender. Taste--add more seasonings as necessary to your taste. Turn heat up a bit--add the Half 'n Half and crumbled bacon--cook/stir until hot but not boiling.

#3611 - Mac Dog Casserole

(by Shirley McNevich)

8oz. elbow macaroni (cooked and drained according to box directions)
1/2 lb. good quality hot dogs (cut into coin shaped pieces)
2 1/4 cups shredded Velveeta cheese OR your favorite type of shredded cheese
5 TBSP butter
1 onion (finely chopped)
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/4 tsp. pepper

In a bowl add drained macaroni, hot dog pieces and 2 cups of the shredded cheese--toss to mix. In a saucepan over medium heat add butter and onions--cook/stir until onions are tender. While whisking, slowly add flour. Remove from heat--add milk slowly while whisking. Once all milk is in the mixture return it to the heat--add salt and pepper. Keep whisking until mixture just starts to boil. Remove from heat--pour the hot milk mixture over the macaroni mixture--stir carefully to coat. Pour the whole mixture into a greased casserole dish. Sprinkle the other 1/2 cup shredded cheese over the top. Bake at 350 degrees for 20-25 minutes or until cheese is melted and browned.

#3610 - No Soup Green Bean Casserole

(by Shirley McNevich)

3 TBSP butter
1 TBSP flour
1/2 tsp. salt
a dash of pepper (more if you wish)
1 tsp. white sugar
1/4 cup chopped onions (more if you wish)
1 cup Breakstone's sour cream
3 - 15oz. can French style cut green beans (drained)
2 cups shredded cheddar cheese OR shredded sharp cheddar cheese
1/2 cup crumbled Ritz crackers

In a skillet over medium heat add 2 TBSP butter--melt. Add chopped onions--cook/stir until tender. Add flour--cook/stir for 1 minute. Remove from heat--add white sugar, salt, pepper and sour cream--stir well. Add drained green beans and 1 cup shredded cheddar cheese--stir to coat. Pour the whole mixture into a greased 3 qt. casserole dish. Sprinkle the other 1 cup shredded cheddar cheese over the top. In a small bowl add 1 TBSP butter--melt the butter in the microwave. Add crumbled crackers to the melted butter--stir to mix. Sprinkle the crumb mixture all over the top. Bake at 350 degrees for 30 minutes or until golden brown and bubbling.

#3609 - Chantilly Frosting

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 beaten egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped macadamia nuts

In a saucepan add evaporated milk, white sugar, beaten egg yolks, butter and vanilla--cook/stir over medium heat 10-12 minutes or until thick. Remove from heat--add coconut and chopped macadamia nuts. Stir frequently while it cools until frosting is spreading consistency. Use frosting on your favorite chocolate cake.

#3608 - Lemony Cream Cheese Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup softened butter
2 TBSP lemon juice (more as necessary)
2 tsp. lemon zest
1 tsp. vanilla
5oz. Domino's powdered sugar

In a mixer add cream cheese and softened butter--beat well. Add lemon juice, lemon zest and vanilla--beat well. Slowly add powdered sugar--beat until mixed, then beat on medium speed 4-5 minutes. Taste--add more lemon juice as necessary and beat again. Once you have the flavor right, if frosting is too thin add a little more powdered sugar at a time and beat again until spreading consistency.

#3607 - Cooked Butterscotch Frosting

(by Shirley McNevich)

1/4 cup butter
1/3 cup Domino's dark brown sugar
1/4 cup heavy cream (more as necessary)
1 1/2 cups Domino's powdered sugar (more as necessary)
1 tsp. vanilla

In a saucepan over low heat add butter--melt. Add the brown sugar--stir constantly for 2-3 minutes or until smooth and starting to bubble. Once you see bubbles, stir constantly for 2 minutes. Add the heavy cream--cook/stir for 2 minutes. Remove from heat and cool for 5 minutes (stirring often). Add the powdered sugar and vanilla--stir well. If frosting is too thick add 1 TBSP of heavy cream at a time and stir again. If frosting is too runny, add a little more powdered sugar at a time and stir again.

#3606 - Gooey Caramel Apple Bars

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/4 cup Crisco shortening
1 3/4 cups flour + 3 TBSP flour
1 1/2 cups Quaker quick oats
1 tsp. salt
1/2 tsp. baking soda
4 1/2 cups chopped tart baking apples (wash, peel and core apples before chopping)
1 bag Kraft caramels

In a bowl add brown sugar, butter, shortening, 1 3/4 cups flour, oats, salt and baking soda--mix with a pastry blender to make crumbs. Reserve 2 cups of the crumb mixture, then spread the remaining crumb mixture in the bottom of a greased 9 x 13 cake pan. In a bowl add chopped apples and 3 TBSP flour--toss to coat. Spread chopped apples evenly over the crust. Unwrap the caramels and place them in a saucepan--cook/stir over low heat until melted an smooth. Pour the melted caramels evenly over the chopped apples. Sprinkle the reserved crumb mixture evenly over the top. Use your fingers to LIGHTLY press the crumb mixture into the caramel. Bake at 400 degrees 25-35 minutes or until golden brown (apples should be tender). Cool completely. Cut into bars.

#3605 - Crockpot Broccoli Cheese Soup

(by Shirley McNevich)

1/4 cup butter
1 large onion (chopped)
1/4 cup flour
1 - 12oz. can Carnation evaporated milk
4 cups chicken broth
1- 14oz. bag frozen baby broccoli florets (thawed and WELL DRAINED)
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
8oz. Velveeta cheese (cubed)
1 1/2 cups shredded EXTRA sharp cheddar cheese
1 cup fresh grated Parmesan cheese

Spray the inside of the crockpot with Pam. In a skillet over medium low heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour while stirring--stir quickly for 1 minute. Slowly add evaporated milk--stir well. Pour the mixture into the crockpot. Add chicken broth, drained broccoli, salt and pepper--stir to mix. Place the lid on the crockpot and cook on low heat for 4 hours or until soup starts to bubble. Add the cubed Velveeta--stir until cheese melts. Add the shredded sharp cheddar cheese and Parmesan cheese--stir until melted and smooth. Optional: if you don't like whole broccoli pieces in your soup, chop the drained broccoli before adding it.

#3604 - Chicken Bites

(by Shirley McNevich)

canola oil
1lb. boneless/skinless chicken breasts
salt
pepper
1 cup Panko breadcrumbs
1/4 cup fresh grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. paprika
1/2 cup flour
2 beaten eggs
2 TBSP chopped fresh parsley OR dried parsley flakes

Salt and pepper both sides of the chicken breasts, then cut each breast into 1" square chunks. In a bowl add Panko breadcrumbs, Parmesan cheese, garlic powder, chopped parsley and paprika--stir to mix. Add more salt and pepper (if you wish)--stir to mix. In a separate bowl add the beaten eggs. Place the flour in a separate bowl. Add 1/4" of canola oil to a cast iron skillet--heat the oil over medium heat until it's hot enough for frying. Dredge the chicken pieces in the flour, then dip into the eggs, then coat well in the Panko mixture (press hard). Repeat with all chicken pieces. Place a few at a time into the hot oil and cook until browned and crispy. Place them on paper towels to drain. Repeat with all chicken pieces.

#3603 - Chicken Broth Rice

(by Shirley McNevich)

1 3/4 cups chicken broth
3/4 cup uncooked white rice (long grain--do NOT use Minute Rice)

In a saucepan over medium heat add chicken broth--bring to a boil. Add the rice and turn heat back to low. Cover the saucepan with a lid and cook on low for 20 minutes or until rice is tender. Taste--add pepper, spices, etc. to your taste, then stir well before serving.

#3602 - Creamy Garlic Shells

(by Shirley McNevich)

8oz. mini pasta shells
1 TBSP olive oil
1 TBSP butter
2 garlic cloves (minced)
2 TBSP flour
3/4 cup chicken broth
3/4 cup whole milk
salt
pepper
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
2 tsp. parsley flakes (OR chopped fresh parsley)

Cook and drain pasta. Using the same pot you cooked the pasta in add butter and olive oil--cook/stir over low heat until melted and smooth. Turn heat up to medium and add the minced garlic--cook/stir until garlic is browned. Add the flour slowly while whisking for 1 minute. Add chicken broth and milk--cook/stir until warm and smooth. Add salt and pepper to your taste--cook/stir until mixture thickens. Remove from heat--add Parmesan cheese, garlic powder and parsley--stir well. Add drained pasta--stir gently until coated.

#3601 - Caramel Snickerdoodles

(by Shirley McNevich)

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup butter (melted)
1 cup white sugar
1/3 cup Domino's light OR dark brown sugar (packed)
1 egg
2 tsp. vanilla
12 Kraft caramels (unwrapped; cut each caramel into 4 equal pieces)
Coating: 1/4 cup white sugar; 1 tsp. cinnamon

In a bowl add flour, cream of tartar, baking soda, 1 tsp. cinnamon and the salt--stir to mix. In a separate bowl add melted butter, 1 cup white sugar and the brown sugar--beat with a whisk. Add the egg and vanilla--beat with a whisk. Pour the butter mixture into the flour mixture--mix well with a wooden spoon. Cover the dough and refrigerate it for 1 hour. In a bowl add 1/4 cup white sugar and 1 tsp. cinnamon--stir to mix. Remove dough from refrigerator. Shape dough into walnut sized balls, press your thumb into one dough ball, place 2 small caramel pieces into the thumb indentation, then wrap the other side of the dough over the caramels. Make SURE there is no caramel showing, then roll the ball in your hands to smooth it out. Roll each completed dough ball in the cinnamon sugar mixture and place it on a greased cookie sheet. Repeat with all dough balls. Bake at 350 degrees for 9-11 minutes (cookies will be light and puffy). Remove from oven and let them cool for 10 minutes, then place them on paper towels to cool.