#3851 - Zesty Salami Sticks

(by Shirley McNevich)

1/2lb. deli salami slices (sliced thin)
won ton wrappers
zesty Italian salad dressing

Place one slice of salami on to one won ton wrapper. Start at one end and roll it up like a cigar. Place it (seam side down) on to a greased cookie sheet. Repeat with all salami and won ton wrappers. Pour a little Italian salad dressing into a bowl. Use a pastry brush to lightly brush the tops of the wrappers with the dressing. Bake at 400 degrees 10-12 minutes or until lightly browned.

#3850 - Sour Cream Blueberry Mousse

(by Shirley McNevich)

1 cup blueberries + extra for sprinkling
1/2 cup white sugar
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 cup cold heavy cream

In a bowl add 1 cup blueberries, the white sugar and the salt--mash with a potato masher. Place the mashed mixture into a saucepan--turn heat to medium. Cook/stir until simmering, then cook/stir for 10 minutes or until the consistency of jam. Remove from heat and cool to room temperature. In a blender or a food processor add the cooled blueberry mixture, sour cream and softened cream cheese--blender on the puree setting until smooth. In a mixer add the cold heavy cream--beat until soft peaks form. Add the blueberry mixture to the cream mixture--stir well. Spoon the mixture into serving dishes and top with a few extra blueberries.

#3849 - Freeze Dried Strawberry Frosting

(by Shirley McNevich)

1 - 1.2oz. bag freeze dried strawberries
1 cup softened butter
3 tsp. milk
1 1/2 tsp. vanilla
3-4 cups Domino's powdered sugar

Open the bag of freeze dried strawberries--remove the little white packet inside the bag and discard it. Pour the freeze dried strawberries into a blend--beat until finely crushed. In a mixer add softened butter and crushed berries--beat. Add milk and vanilla--beat. Slowly add powdered sugar--beat while adding and only add enough powdered sugar to get the consistency you desire. If frosting is too thick, add a little more milk and beat again. If frosting is too thin, add more powdered sugar and beat again. Note: you can substitute freeze dried blueberries or freeze dried raspberries for the freeze dried strawberries as long as the package is similar in size.

#3848 - Peppermint Patty Cookies

(by Shirley McNevich)

2/3 cup Crisco shortening
1 1/3 cups Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 1/2 cups flour
1/3 cup Hershey's cocoa
1/2 tsp. salt
1/4 tsp. baking soda
1 - 8oz. bag York mini peppermint patties candies

In a a mixer add Crisco, brown sugar and vanilla--beat. Add eggs--beat. In a bowl add flour, cocoa, salt and baking soda--stir to mix. Slowly add flour mixture to batter--beat. Remove bowl from mixer--add all of the unwrapped mini peppermint patties to the batter--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 7-9 minutes or until cookies are set (they will be soft and moist). Let the cookies stay on the cookie sheets for 2 minutes, then place them on paper towels to cool.

#3847 - White Chocolate Kit Kat Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/3 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1/2 tsp. baking soda
1 1/2 cups flour
1/4 tsp. salt
1 1/4 cups Kit Kat candy bars pieces (more if you wish)
1/2 cup Nestle's white chocolate chips (more if you wish)

Use a butter knife to carefully cut the Kit Kat bars into bite sized pieces until you have at least 1 1/4 cups of pieces--set aside. In a mixer add softened butter, brown sugar and white sugar--beat. Add egg, vanilla, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add Kit Kat pieces and white chocolate chips--stir with a wooden spoon. Cover the bowl and refrigerate the dough for 3 hours. When ready to bake, drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-12 minutes (shorter times for softer cookies). Cool on the cookie sheets for 5 minutes, then place on paper towels to cool completely.

#3846 - Kit Kat Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 cup Hershey's hot fudge sauce
1 - 8oz. Cool Whip (thawed)
2 cups chopped Kit Kat candy bars
1/2 cup caramel sauce

Prepare cake batter according to box directions. Pour batter into a greased 9 x 13 cake pan and bake according to box directions--test with a toothpick for doneness. Cool completely. Use a large meat fork to poke holes all over the top of the cake. Follow the directions on the jar to heat up the hot fudge sauce, then pour it into and over the holes in the cake (your choice of amount--fill the holes as best as you can). Cool for a few minutes so the hot fudge sauce in the cake is room temperature. Spread the thawed Cool Whip all over the cake (if you don't like Cool Whip, you can use your favorite white frosting). Break the Kit Kat bars into small pieces using a butter knife, then measure until you have 2 cups of Kit Kat pieces. Sprinkle the chopped Kit Kat bars evenly over the Cool Whip/frosting. Drizzle caramel sauce all over the top (your choice of amount). Refrigerate overnight before cutting and serving.

#3845 - Vanilla Brickle Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
4 tsp. imitation vanilla
2 1/2 cups flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Hershey's bits 'o brickle
sea salt (for sprinkling)

In a bowl add flour, salt, baking soda and cornstarch--stir to mix, then set aside. In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add bits 'o brickle--stir with a wooden spoon. Cover the bowl and refrigerate for 3 hours. Remove bowl from refrigerator and wait 15 minutes. Scoop out 1 TBSP of the cookie mixture, roll it into a ball and place it on a greased cookie sheet. Repeat with all dough. Sprinkle a little sea salt on the top of each dough ball. Bake at 350 degrees 10-13 minutes or until cookie edges start to brown. Cool the cookies for 5 minutes on the cookie sheets, then place them on paper towels to cool completely. Timing is important with these cookies, so bake a test cookie and keep the rest of the dough in the refrigerator until you've tested the baking time.

#3844 - Quick Macaroni Salad

(by Shirley McNevich)

1 box Kraft macaroni and cheese dinner (blue box)
1/2 cup mayo
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon (cooked and crumbled)
1 tomato (chopped)

Prepare macaroni and cheese dinner according to directions, then dump it into a large glass bowl. Cool to room temperature, then stir. Add mayo, relish, chopped onions--stir to mix. Cover and refrigerate overnight. When ready to serve add the crumbled bacon and chopped tomatoes--stir well.

#3843 - Dill Shrimp

(by Shirley McNevich)

2lbs. shrimp (cooked, peeled and de-veined)
4 TBSP canola oil
2 TBSP white vinegar
2 TBSP minced dill
1/4 tsp. salt
1/4 tsp. black pepper

Place prepared shrimp (well drained) in a glass bowl--cover and refrigerate until cold. In a small bowl add canola oil, white vinegar, minced dill, salt and pepper--stir to mix. Drizzle the dill mixture over the cold shrimp--toss to coat. If not all shrimp are coated, make another batch of the dill mixture (you can omit the salt and pepper in the second batch), pour it over the cold shrimp and toss to coat again. Cover the bowl and refrigerate overnight before serving.

#3842 - Butter Raisin Cookies

(by Shirley McNevich)

1 1/2 sticks softened butter (NO SUBSTITUTES)
2/3 cup white sugar
1/4 to 1/2 tsp. salt
2 tsp. vanilla
1 3/4 cups flour
1/2 cups raisins
1/2 cup chopped pecans

In a saucepan add raisins--cover them with water and bring them to a boil over medium heat. Once boiling, cook them for 5 minutes, then drain them. In a mixer add butter and white sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped pecans--stir with a wooden spoon. Divide the dough in half and make a two dough logs (1 1/2" thick) with each half of the dough. Wrap each dough log in Saran wrap and refrigerate them for 3 hours. Remove one dough log from the refrigerator and remove the Saran wrap--cut the dough log into 1/4" thick slices and place them on greased cookie sheets. Bake at 375 degrees 8-10 minutes or until edges start to brown. Cool slightly, then place them on paper towels to cool. Repeat with second dough log. Note: best to do a test cookie to figure out the correct baking time; they aren't as good if they are overbaked.

#3841 - Parmesan Pepper Biscuits

(by Shirley McNevich)

2 cups + 2 TBSP flour
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. baking powder
7 TBSP cold butter
2 scallions (finely chopped)
3/4 cup grated Parmesan cheese
3/4 cup buttermilk
kosher salt for sprinkling

In a bowl add flour, black pepper, baking powder and salt--whisk to mix. Cut the cold butter into small pieces, then place them on a small plate and freeze them for 10 minutes. After 10 minutes, add the butter pieces to the flour mixture--toss well. Add the chopped scallions and grated Parmesan cheese--toss well. Add the buttermilk--mix with your hands just until dough forms. Roll out the dough on a floured counter to 8" x 8" square. Use a sharp knife to cut the dough into 2" x 2" pieces and place them on a greased cookie sheet. Sprinkle a little kosher salt over each piece of dough. Bake at 425 degrees 12-16 minutes or until golden brown.

#3840 - Dense Butter Cake

(by Shirley McNevich)

1 cup softened butter
1 1/2 cups white sugar
2 eggs
1 TBSP vanilla OR almond extract
2 1/2 cups flour
2 tsp. baking powder
a pinch of salt
Domino's powdered sugar (for dusting)

In a mixer add butter and white sugar--beat. In a cup add the eggs--beat with a fork. Reserve 1 TBSP of the beaten eggs. Add the rest of the beaten eggs to the mixer--beat. Add vanilla--beat. Remove bowl from mixer. In a separate bowl add baking powder, salt and flour--whisk to mix. Add flour mixture to the batter--stir with a wooden spoon until stiff dough forms. Press HALF of the batter into two greased 8" cake pans. Use a pastry brush to brush the reserved beaten eggs over the top of each batter. Bake at 350 degrees 30-35 minutes or until top is golden brown. Cool completely, then let them sit overnight. The next day dust the tops of each cake with powdered sugar, then cut into wedges to serve. Note: if you eat them the same day you bake them, they won't have much flavor.

#3839 - Puff Pastry Chicken Pizza

(by Shirley McNevich)

1 sheet frozen puff pastry dough (thawed according to package directions)
garlic powder
oregano
salt
pepper
1/2 cup shredded mozzarella cheese
grated Parmesan cheese
pesto sauce OR your favorite pasta sauce
1 to 1 1/2 cups cooked/diced chicken breasts
olive oil

Place a single sheet of thawed puff pastry dough on to a greased cookie sheet. Use your fingers to pinch closed any small holes in the seams of the dough. Use the tines of a fork to prick the dough all over (including the edges) so that the dough won't puff as much during baking. Spread a layer of pesto sauce OR pasta sauce over the dough. In a bowl add the diced cooked chicken and a little olive oil--toss to coat. Spread the chicken pieces evenly over the sauce. Sprinkle garlic powder, oregano, salt, pepper and Parmesan cheese over the chicken pieces. Spread the shredded mozzarella cheese evenly over the top. Bake at 400 degrees 15-24 minutes until cheese is melted and starting to brown. Remove from oven--cool slightly, then slice to serve.

#3838 - Whipped Peanut Butter Frosting

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
2/3 cup milk
3 cups mini marshmallows
2 cups heavy whipping cream (cold)
1 tsp. vanilla

In a saucepan over low heat add the peanut butter chips, milk and mini marshmallows--cook/stir until melted and smooth. Remove from heat and cool to lukewarm temperature. In a mixer add heavy whipping cream--beat until stiff. Remove bowl from mixer--add cooled peanut butter chip mixture and vanilla--stir well.

#3837 - Vanilla Donut and Cookie Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar
1 TBSP water
1 TBSP vanilla

In a small pot over low heat add water, vanilla and powdered sugar--cook/stir until melted and thickened. Remove from heat. You can dip the tops of donuts or cookies in the glaze, then set them on wax paper to cool.

#3836 - Dill Weed Fried Potatoes

(by Shirley McNevich)

4 large yukon gold potatoes
1 large onion (sliced thin and rings separated)
4 TBSP butter
2 TBSP olive oil
1/2 tsp. garlic powder
1/2 tsp. dried dill weed
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

Peel and wash potatoes, then slice them about 1/8" thick. In a large cast iron skillet over medium heat add butter and olive oil--stir until melted. Add sliced potatoes and separated onions--toss to coat. Use a spatula and keep turning/frying the mixture until onions start to brown. Sprinkle with the dill weed, salt and pepper--toss to coat. Cook/stir until potatoes are nice and brown, and onions are caramelized. Serve hot.

#3835 - Simple Shortbread Cookies

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Domino's powdered sugar + extra for sprinkling
2 cups flour

In a mixer add butter and powdered sugar--beat. Slowly add flour--beat until crumbly dough forms. Remove bowl from mixer--work dough with your hands until you have a large smooth dough ball. Dust your counter with powdered sugar, place the dough in the center, dust the top of the dough with powdered sugar and roll out the dough to 1/4" thick. Cut cookies with a biscuit cutter or round cookie cutter and place them on parchment paper lined cookie sheets. Bake at 350 degrees 16-18 minutes or until lightly browned. Remove from oven and let them cool completely on the cookie sheets.

#3834 - Strawberry Butter

(by Shirley McNevich)

1 cup fresh strawberries (stems removed)
1 stick softened butter
2 TBSP Domino's powdered sugar

In a bowl add the strawberries--mash them with a potato masher. In a mixer add butter--beat. Add mashed strawberries and powdered sugar--beat on low just until mixed. Use it on bagels, toast, etc.

#3833 - Butterscotch Surprise Cupcakes

(by Shirley McNevich)

Butterscotch Sauce: 1/4 cup butter; 3/4 cup Domino's dark brown sugar (packed); 3/4 cup heavy cream; 2 tsp. vanilla; 1/2 tsp. salt

Cupcake Batter: 1 2/3 cups flour; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. salt; 1 cup Domino's dark brown sugar (packed); 1/2 cup butter (melted); 1 egg; 1/4 cup Breakstone's sour cream; 3/4 cup milk; 1 TBSP vanilla

White Frosting: 2 sticks softened butter; 3-4 cups Domino's powdered sugar; 1/4 cup heavy cream; 2 1/2 tsp. vanilla; a pinch of salt

In a saucepan over medium heat add 1/4 cup butter--melt. While stirring add 3/4 cup brown sugar until dissolved. While stirring add heavy cream until mixed--let mixture cook/thicken for 5 minutes. Remove from heat--add 2 tsp. vanilla and 1/2 tsp. salt--stir well. Let the mixture cool to room temperature.

Cupcake batter: in a bowl add flour, baking powder, baking soda and salt--stir to mix. In a mixer add the brown sugar and melted butter--beat. Add egg, sour cream, milk and vanilla--beat. Slowly add flour mixture--beat. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 350 degrees 18-20 minutes--test with a toothpick for doneness. Cool completely.

Frosting: in a mixer add the softened butter--beat. Add heavy cream, vanilla and salt--beat. Slowly add powdered sugar--beat until thick and creamy. Fill an empty plastic squeeze bottle (must have a tip) with the butterscotch mixture. Stab the tip of the squeeze bottle into the center of one of the cooled cupcakes--squeeze a penny-sized amount of butterscotch into the cupcake. Repeat with all cupcakes. Frost the cupcakes with the vanilla frosting. If you have butterscotch mixture left over, drizzle butterscotch over the frosting on each cupake.

#3832 - Drizzled Butterscotch Cookies

(by Shirley McNevich)

2 1/4 cups flour
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 cup softened butter
1 tsp. baking soda
1 tsp. salt
2 eggs
2 1/2 to 3 cups Nestle's butterscotch chips

In a mixer add white sugar, brown sugar and softened butter--beat. Add vanilla and eggs--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 2 cups of the butterscotch chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees 8-10 minutes. Place cookies on paper towels to cool completely. Once cookies are cooled, melt the remaining 1/2 cup of butterscotch chips (or 1 cup if you want alot) according to bag directions. Place a few of the cooled cookies at a time on to wax paper. Drizzle the melted butterscotch over the cookies. Repeat with all cookies.