#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.

#3831 - White Chocolate Oat 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, vanilla, baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add oats, white chocolate chips and chopped pecans--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 9-12 minutes. Cool slightly, then place them on paper towels to cool completely.

#3830 - French Onion Chicken

(by Sue [Boardman] Crotts - friend)

6-8 boneless/skinless chicken breasts
1 envelope Knorr's French onion soup
1 - 8oz. bottle French salad dressing (orange in color)
1 - 14oz. can Ocean spray whole cranberry sauce
salt
pepper

Salt/pepper both sides of each chicken breast and place them in a greased glass baking dish. In a bowl add the French dressing, whole cranberry sauce and French onion soup mix--mix well. Spread the mixture evenly over the chicken breasts. Bake at 350 degrees for 1 hour.

#3829 - Cinnamon Ball Pie

(by Shirley McNevich)

2 cups flour
1 TBSP baking powder
1/2 tsp. salt
1/2 cup cold butter
3/4 to 1 cup cold milk
1/4 cup Domino's dark brown sugar (packed)
1/4 cup white sugar
1 TBSP cinnamon
1 stick butter (melted)
Glaze: 1/3 cup Domino's powdered sugar; 1-2 TBSP milk

In a bowl add flour, baking powder and salt--whisk to mix. In a separate bowl add brown sugar, white sugar and cinnamon--stir to mix, then set aside. Cut the 1/2 cup cold butter into cubes and add to flour mixture--mix with a pastry blender until crumbs form. Slowly add the 3/4 to 1 cup cold milk and mix with your hands until dough forms (only add enough milk to make a good dough ball). Grease a 10" pie plate. Pinch and roll the dough into 1" dough balls. Spread 4 TBSP of the melted butter into the bottom of the greased pie plate, moving the plate around so the whole bottom gets coated with melted butter. Roll each dough ball in the cinnamon mixture, then place them in a single layer in the pie plate (on the bottom and up the sides). Drizzle the remaining melted butter all over the dough balls. If you have any cinnamon sugar mixture left over, sprinkle it over the tops of the dough balls. Bake at 350 degrees about 25 minutes or until browned and bubbling. In a bowl add the powdered sugar--add just enough of the 1-2 TBSP milk to stir and make a thick glaze. Let the cinnamon balls cool slightly, then drizzle the glaze evenly over the cinnamon balls just before serving.

#3828 - Leftover Baked Mashed Potatoes

(by Shirley McNevich)

2 cups leftover mashed potatoes
3/4 tsp. garlic salt
1 cup bite sized cooked ham pieces
4oz. shredded cheddar cheese
1/2 cup Breakstone's sour cream OR 1/2 cup heavy whipping cream (whipped)

In a bowl add mashed potatoes and garlic salt--stir to mix. Spread the mashed potatoes into a greased 2 qt. baking dish. Sprinkle the ham pieces over the potatoes. Fold the shredded cheddar cheese into the sour cream (OR fold the cheese into the whipped whipping cream). Spread the cheese mixture over the top of the ham. Bake at 450 degrees for 15 minutes or until golden brown and heated through.

#3827 - Gooey Caramel Cake

(by Shirley McNevich)

1 box Duncan Hines white OR yellow cake mix
1 cup water
14oz. Eagle brand sweetened condensed milk (NOT evaporated)
1 cup canola oil
3 eggs
14oz. bag Kraft caramels (unwrapped)
1 cup chopped pecans
1/2 cup Parkay margarine (melted)
1lb. Domino's powdered sugar
6 TBSP milk
1 tsp. vanilla

In a bowl add cake mix powder, water, 1/2 of the condensed milk, the canola oil and eggs--beat until mixed. Pour HALF of the batter into a greased 9 x 13 cake pan. Bake at 350 degrees 30 minutes. In a saucepan over low heat add all of the unwrapped caramels and the remaining half of the condensed milk--cook/stir until melted and smooth. Remove from heat--add chopped pecans--stir. Spread the caramel mixture over the warm cake. Pour the remaining cake batter over the caramel layer. Return to oven and bake at 350 degrees for 20 minutes. Cool completely. Frosting: in a mixer add melted butter and slowly add powderd sugar while beating. Add milk and vanilla--beat until mixed, then beat on medium speed for 5 minutes. 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. Frost the cooled cake.

#3826 - Cashew Brownies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
3/4 cup softened butter
3 eggs
3oz. Baker's UNsweetened baking chocolate (melted and cooled according to box directions)
1 TBSP vanilla
1 1/4 cups flour
1/4 tsp. salt
1 1/2 cups Nestle's semi-sweet chocolate chips
1 cup chopped cashews
16 Kraft caramels (unwrapped)
3 TBSP milk

In a bowl add brown sugar and butter--beat with a spoon. Add eggs and vanilla--beat. Add cooled unsweetened melted chocolate and salt--beat. Add flour and chocolate chips--stir just until mixed. Pour the batter evenly into 2 - 9" square cake pans (lined with foil and sprayed with Pam). Sprinkle the chopped cashews evenly over the batter in each pan. Bake at 325 degrees 20-25 minutes just until brownies are firm to the touch--do NOT overbake. Cool for 30 minutes. In a saucepan over low heat add the unwrapped caramels and the milk--cook/stir until melted and smooth. Drizzle the melted caramel mixture evenly over the cooled brownies in each pan. Cool completely. Use the foil to remove the brownies from each pan and cut them into squares.

#3825 - Turtle Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking powder
12oz. Nestle's semi-sweet chocolate chips
1 TBSP Crisco shortening
30 Kraft caramels (unwraped and each cut in half; caramels MUST be fresh)
chopped pecans

Preheat oven to 325 degrees. Place the unwrapped/halved caramels on a cookie sheet and set them on TOP of the oven (so they will soften a bit). In a mixer add butter and brown sugar--beat. Add vanilla and baking powder--beat. Slowly add flour--beat. Refrigerate dough for 20 minutes, then scoop a teaspoonful of dough at a time and roll it into a 1" ball. Place the dough balls on greased cookie sheets 2" apart. Use the back of a spoon to slightly flatten each dough ball. Bake at 325 degrees 13-15 minutes. Place cookies on paper towels and cool them completely. In a microwave safe bowl add the chocolate chips and Crisco--microwave on high in 30 second increments, stirring in between, until melted and smooth. Use your fingers to flatten one caramel half to almost the same size as one of the cooled cookies. Place a dab of melted chocolate in the center/top of the cookie and place the flattened caramel on top of the cookie. Place the cookie on wax paper. Use a small spoonful of melted chocolate and spread it so it covers the top and sides of the cookie. Sprinkle some chopped pecans over the melted chocolate on the cookie and LIGHTLY press the chopped pecans into the melted chocolate. Repeat with all cookies, caramels and melted chocolate. Cool completely.

#3824 - Caramel Brickles

(by Shirley McNevich)

100 Kraft caramels (unwrapped)
2 - 12oz. bags Nestle's MILK chocolate chips
3 - 8oz. bags Heath Bits o' Brickle

Open all of the brickle bags and dump them into a bowl. In a double boiler over low heat add all of the chocolate chips--melt. Use a toothpick to stab one unwrapped caramel and dip it into the melted milk chocolate. Dip the chocolate coated caramel into the brickle, turning it so all sides get covered with brickle, lightly pressing on the brickle (if necessary) to get the brickle to stick to the chocolate. Place it on wax paper to cool. Repeat with all caramels.