Malt Shoppe Pie

Kate Kelly Hodsdon

  • 1 chocolate cookie crumb pie crust (store-bought works great!)
  • 1 pint vanilla ice cream, softened
  • 1-8 oz carton Cool Whip, defrosted
  • 8 oz. whopper candy, crushed

Blend ice cream and Cool Whip. Add crushed candy, reserving a little to sprinkle on top. Pour into prepared shell. Top with remaining crushed candy. Freeze until ready to serve.

by Tim Dineen

Peach Cobbler

Arlene Dineen Parker

  • 1/2 C sugar
  • 1 tbsp cornstarch
  • 4 C sliced fresh peaches
  • 1 tsp lemon juice
  • 1 C flour
  • 1 tbsp sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp shortening
  • 1/2 C milk
  • 1/4 tsp cinnamon

Preheat oven to 400. Blend 1/2 cup sugar and cornstarch in saucepan. Stir in peaches, cinnamon, and lemon juice.

Stir constantly until mixture thickens and boils. Boil and stir one minute.

Pour into ungreased 2 quart casserole. Keep fruit hot in oven while mixing topping.
Measure flour, 1 tbsp sugar, baking powder, salt, and cinnamon. Add shortening and milk. Cut through shortening about six times and mix until dough ball forms.

Drop dough by spoonfuls onto hot fruit. Bake 30 minutes or until biscuit topping is golden brown.

(By the way, I live in an old ranch house surrounded by acres and acres of peaches. So, if any Dineens want peaches, come on up and pick ’til you drop. Sorry, no mail service available, Omaha. Here’s another reason to visit us California Dineens!)

by Tim Dineen

The "Best" Cheesecake

Judy Dineen Erwin

Crust:

  • 2 packages graham crackers
  • 1/4 C butter, melted
  • 2 tbsp sugar

Crush graham crackers to crumbs. Add butter and sugar. Press mixture into springform pan (that’s a stupid name for a pan, but it works), bringing the mixture up on the sides of the pan. Let crust chill while making the filling.

Filling:

  • 3 packages cream cheese, softened
  • 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 C unwhipped whipping cream

In a large bowl, mix cream cheese, sugar, eggs, and vanilla. Mix well and gently stir in unwhipped cream (this is the key ingredient). It’s OK if the batter is a little lumpy. Pour into prepared crust, but do not overflow to cover crust. Bake at 325 for 55 minutes. You know it is done if there is no movement in the middle of the pan. The edges may get a little brown, but tha’ts OK. You’re going to cover it with the topping. Remove cooked cheesecake from oven and let stand about five minutes.

Topping:

  • 1 pint sour cream
  • 2 tbsp sugar
  • 1/2 tsp vanilla

Combine topping ingredients and spread over cooked cheese�cake. Return to oven for five minutes. Cool cooked cake for at least 20 minutes before refrigerating. Chill for 3 hours before removing from pan.

Note: This makes a deep cheesecake. If you don’t have a deep springform pan, you can revise this and make it in a pie pan.

Use two packages of cream cheese and two eggs and bake at 325 for 30-40 minutes instead.

by Tim Dineen

Fruit Pizza

Mary Dineen Jankowski

Sugar Cookie Crust:

  • 1-1/2 C flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp soda
  • 1/4 tsp salt
  • 1/2 C sugar
  • 1/2 C shortening
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla

Combine shortening and sugar. Add egg, milk, and vanilla. In a separate bowl, combine dry ingredients. Add shortening mixture to dry ingredients. Mix well. Spread dough in well greased pizza pan. Bake at 350 for 12-15 minutes. Cool.

Cream Cheese Topping:

  • 8 oz. cream cheese
  • 1/3 C sugar
  • 1 tbsp sugar
  • 1 tbsp milk
  • Dash of vanilla

Mk and spread over cooled crust, Top with fruit (mandarin oranges, bananas, strawberries, grapes, pineapple, – whatever fruit you would like. Be sure to soak bananas in lemon juice so they don’t turn brown.)

Glaze:

  • 1 C orange Juice
  • 1/4 C corn starch
  • 3/4 C sugar

Mix together and cook on medium heat. Add a little water if necessary to thin. Cool. Pour over pie. Refrigerate until serving.

by Tim Dineen

Easy Lite Cheesecake

Patty Dineen Reynolds

  • 1 package cinnamon crisp graham crackers
  • 1/2 stick margarine, melted
  • 1 package Dream Whip
  • 1-8 oz. package cream cheese
  • 1 C powdered sugar
  • 1 can cherry pie filling

Mix finely ground cracker crumbs and melted margarine. Line pie pan.

Prepare Dream Whip according to instructions on package. In a separate bowl, mix cream cheese and powdered sugar. Add Dream Whip. Pour mixture into prepared crust. Top with cherries. Refrigerate until serving.

by Tim Dineen

Mini Cherry Cheesecakes

Patty Dineen Reynolds

  • 3-8 oz packages cream cheese
  • 3 eggs
  • 2/3 C sugar
  • 1 tsp vanilla
  • Vanilla wafers
  • Cool Whip
  • Cherry pie filling

Mix together cream cheese, eggs, sugar, and vanilla. Set aside.

Place 1 vanilla wafer in the bottom of 36 ~ cupcake papers. Fill each cupcake holder 1/2 full of the cheese mixture. Bake at 350 for 15 minutes. Cool.

Spread 1/4 inch layer of Cool Whip over each cheesecake. Top with cherry pie filling. Refrigerate until serving. Makes 36 cheesecakes.

by Tim Dineen

Kidneys

Dick Dineen

Put in pot and boil the P*ss out of them!

by Tim Dineen

Baked Ham and Cheese Stuffed Potatoes

Kate Kelly Hodsdon

  • 6 large baking potatoes, scrubbed
  • 1/2 C butter or margarine, melted
  • 1/8 tsp pepper
  • 2 C ham, cut into thin stqps
  • 3-3 oz. packages cream cheese with chives, each cut lengthwise into 8 slices
  • 6 tbsp grated Parmesan cheese

Bake potatoes at 400 for about one hour or until tender.

With a sharp knife, cut each potato lengthwise into 3 slices of equal thickness, cutting to but not through the bottom skin. Fan potato slices out lightly.

Spoon melted margarine into each well. Brush remaining butter on skins. Sprinkle with pepper. Place two cheese slices and some of the ham into cuts in between slices.

Sprinkle one tbsp grated Parmesan over each potato. Wrap snugly in foil and place on cookie sheet. Bake at 400 for 25 minutes.

When unwrapping, watch out for escaping steam – it spurts out!

by Tim Dineen

Oriental Flank Steak with Spicy Garlic Sauce

Tim Dineen

(since originally coming up with this recipe, I’ve played with it a bit. This is the “new and improved” version!)

First marinade:

  • 2 tsp peeled, minced ginger
  • 1/2 cup soy sauce
  • 1 tbsp oriental sesame oil
  • 1/2 cup rice wine or sherry
  • 1 tsp fresh ground pepper
  • 2-1/2 lbs. flank steak

Second Marinade:

  • 1/2 C soy sauce
  • 2 tbsp sugar
  • 3 tbsp minced fresh parsley
  • 1/4 cup chopped cilantro
  • 1/2 cup rice wine, or sherry
  • 2 tbsp minced fresh garlic
  • 1 tbsp oriental sesame oil
  • 1 tbsp chili paste

Mix the first five ingredients in a glass bowl or pan large enough to hold the meat you wish to prepare. Add the meat, cover, and refrigerate overnight. Turn once or twice if you think of it.

Mix all the sauce ingredients together. Watch out for the chili paste! I usually add twice the amount shown, but I really like very hot food. Add to taste!

Broil or barbecue the meat to desired doneness, Cool. Slice on the diagonal and place in the sauce.  It’s best to make the day before and let sit in the refrigerator (I use gallon-size zip-lock bags) to meld flavors.

If you cut the meat in half lengthwise before slicing, it makes great hors d’oeuvere-sized pieces. You can eat as is or: mix with chilled, cooked noodles; or spoon over lettuce leaves for a luncheon salad; or mix with bean sprouts; or put out mini pita breads and a spread for sandwiches.  Just let your imagination run wild!

by Tim Dineen

California Beef Burgundy

Kathleen Dineen Kelly

  • 3 lbs. lean beef stew meat
  • 1 package dry onion soup mix
  • 1 can mushroom soup
  • 1 soup can burgundy wine
  • Sliced mushrooms (optional)

Cut beef in small cubes. Place all ingredients in heavy casserole or Dutch oven. Mix lightly, cover, and bake at 325 for 3 hours. Serve over hot noodles or rice. Makes 6-8 servings.

by Tim Dineen

Stuffed Mexican Meatballs

Phoebe Wilson Dineen

  • 1 lb. lean ground beef
  • 1 C crushed corn chips
  • 2 tbsp chopped green chilies
  • 1 egg, slightly beaten
  • 3/4 tsp chili powder
  • 1-7 oz. jar pimento stuffed olives
  • 1 small jar taco sauce (to dip meat balls in, if desired)

Combine ground beef, chips, chilies, egg, and chili powder in large bowl. Mix as for a meat loaf. Take a small amount of mixture and shape it around an olive. Repeat until all the meat is used. Bake at 350 until meat is brown.

by Tim Dineen

Steak-Bacon-Pickle

Judy Dineen Erwin

This recipe, which my kids named, originated with some cheap steak and what was in the refrigerator at the time.

Pound steak and cut into strips. Slice dill pickles thinly. Layer one or two slices of pickle on each piece of steak. Roll steak/pickle and wrap with a strip of uncooked bacon. Secure with toothpick. Bake at 350 for 1/2 hour. Drain grease and turn over. Bake another 15 minutes or until bacon is crisp.

by Tim Dineen