#2346 - Easy Vegetable Soup

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
2 - 15oz. cans Italian style stewed tomatoes (or your own canned tomatoes)
2 - 15oz. cans beef broth
2 - 15oz. cans mixed vegetables (drained)
1 cup uncooked egg noodles

In a Dutch oven add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Add stewed tomatoes and beef broth--stir. Add drained vegetables--cook/stir over medium heat until boiling. Turn heat to simmer and add egg noodles--cook/stir occasionally until noodles are tender.

#2345 - Cream Cheese Lemon Lush

(by Shirley Ross - friend)

Crust: 1 1/2 cups flour; 1 1/2 sticks softened butter

First Layer: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 cup Cool Whip (thawed)

Second Layer: 2 small boxes Jell-O INSTANT lemon pudding mix; 3 cups milk

Topping: Cool Whip

In a bowl add flour and softened butter--mix with a pastry blender until it makes crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes, then cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add 1 cup Cool Whip--beat. Spread the cream cheese mixture over the cooled crust. In a bowl add both boxes of lemon pudding mix and the milk--beat with a whisk until thick. Spread the lemon pudding mixture over the cream cheese mixture. Refrigerate until cold, then spread more Cool Whip over the top. Refrigerate overnight.

#2344 - Onion Cabbage Soup

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 envelope Lipton onion soup
2 pints stewed tomatoes
water
2 TBSP white sugar
2 TBSP Domino's dark brown sugar
1 medium head of cabbage (washed and chopped)

In a Dutch oven add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Add stewed tomatoes--use empty can from stewed tomatoes and add 2 cans of water to the mixture--stir. Add onion soup mixture, white sugar and brown sugar--stir to mix. Add cabbage--stir/bring to a boil. Turn heat to simmer--simmer for 1 hour or until cabbage is tender.

#2343 - Angel Hair Pasta Salad

(by Shirley McNevich)

1lb. angel hair pasta
1 - 2.62oz. bottle McCormick's Salad Supreme Seasoning (for pasta salads--found in the spice aisle)
1 - 16oz. bottle good quality Italian salad dressing

Break the dry pasta in half, then cook and drain pasta according to box directions (but do NOT rinse). In a bowl add salad dressing and 4 TBSP supreme salad seasoning--mix well. Pour salad dressing mixture over the drained pasta--toss to coat. Taste--add more supreme seasoning if desired. Refrigerate until cold. Serve with grated Parmesan cheese.

#2342 - Cheeseburger Soup

(by Shirley McNevich)

1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried parsley flakes
4 TBSP butter
3 cups chicken broth
4 cups diced red potatoes (wash and peel before dicing)
1/4 cup flour
8oz. Velveeta cheese (cubed)
1 1/2 cups milk
1/4 cup Breakstone's sour cream

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then set aside. In a separate skillet add 1 TBSP butter, shredded carrots, diced celery and parsley flakes--saute until carrots are tender. In a Dutch oven add the beef mixture, the carrot mixture, chicken broth, diced potatoes--cook/stir until boiling. Reduce heat to simmer--simmer until potatoes are tender. In a skillet add 2 TBSP butter--melt. Add flour--cook and stir until bubbling. Add flour mixture to soup--stir until mixed. With heat still on simmer add cubed cheese and milk to the Dutch oven--cook/stir until cheese is melted. Remove from heat--add sour cream--stir until mixed. Add extra salt and pepper to your taste if necessary.

#2341 - Balsamic Pasta Salad

(by Shirley McNevich)

8oz. small pasta sells (cooked and drained according to box directions)
2 cups frozen peas
1 cup diced celery
1/2 cup chopped red bell peppers
1/4 cup chopped onions
2/3 cup mayo
1 TBSP (or more) balsamic vinegar
1 tsp. dried basil
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

Cook pasta according to box directions--during the last 3-4 minutes of cooking the pasta, add the frozen peas to the cooking pasta. When pasta is done, drain the pasta/peas. In a bowl add mayo, balsamic vinegar, basil, mustard, salt and pepper--mix with a whisk until well blended. In a separate bowl add the pasta, peas, celery, red bell peppers and onions--toss to mix. Pour the mayo mixture over the pasta mixture--toss to coat. Cover and refrigerate until cold.

#2340 - Pineapple Rhubarb Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough (or make your own)
2 cups finely cut rhubarb
1 cup drained Dole crushed pineapple
4 TBSP cornstarch
2 eggs
1 1/4 cups white sugar + 3 TBSP white sugar
1 TBSP Domino's dark brown sugar
1 tsp. cinnamon
1/2 cup Baker's angelflake coconut
1/4 cup melted butter

Grease a 9" pie plate, insert the pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add 2 egg yolks--beat with a fork. In a bowl add rhubarb, crushed pineapple, white sugar, 2 beaten egg yolks (save the egg whites for later) and 3 TBSP of the cornstarch--stir until mixed. Spread the mixture into the pie crust. In a separate bowl add cinnamon, brown sugar and 1 TBSP cornstarch--stir until mixed. Sprinkle the cinnamon mixture over the rhubarb mixture. Drizzle the melted butter all over the top of the pie. Bake at 375 degrees for 40 minutes. In a mixer add 2 egg whites and 3 TBSP white sugar--beat until stiff. Spread egg white mixture over the hot pie. Sprinkle the coconut all over the top. Bake at 375 degrees for 10 minutes or until meringue is browned.

#2339 - Caramel Rolls

(by Shirley McNevich)

18 frozen dinner rolls dough (yeast based--not biscuits)
1 - 3oz. box Jell-O butterscotch pudding mix (NOT instant)
1 stick butter (melted)
1/2 cup Domino's dark brown sugar (packed)
1 tsp. cinnamon
1 cup chopped pecans

Grease a 9 x 13 cake pan. Sprinkle the chopped pecans in the pan. Arrange the frozen rolls in the pan. Sprinkle the dry pudding mix evenly over the rolls. Pour the melted butter evenly over the rolls. Sprinkle the brown sugar over the rolls. Sprinkle the cinnamon over the rolls. Set the pan on your counter (uncovered) and let the rolls rise overnight. The next morning bake at 350 degrees for 30 minutes.

#2338 - Beef and Corn

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. can whole kernel corn (cooked and drained)
2 cups raw egg noodles
2 cups beef broth
1 TBSP butter
3 hard boiled eggs (peeled and chopped)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Cook and drain egg noodles according to bag directions. In a bowl add ground beef mixture, drained corn, drained noodles and beef broth--stir until mixed. Pour the mixture into a greased casserole dish. Dot the butter over the top. Bake at 350 degrees for 40 minutes or until heated through. Remove from oven, sprinkle chopped eggs over the top and serve.

#2337 - Easy Frosting/Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar
2 egg whites
2 TBSP softened butter
2 TBSP flour
1/2 cup Crisco shortening
1/8 tsp. salt
1 tsp. vanilla

In a mixer add Crisco, butter and flour--beat. Add egg whites--beat. Add salt and vanilla--beat. Slowly add powdered sugar--beat until thick and creamy. For peanut butter frosting, add 1 tsp. of peanut butter at a time, beating in between, until flavored to your taste.

#2336 - Chocolate Trail Mix

(by Shirley McNevich)

1 stick butter
1 cup Jif peanut butter
1 lb. Domino's powdered sugar
1 large box Kellogg's Crispix cereal
1 - 12oz. bag Nestle's MILK chocolate bits

In a microwave safe bowl add butter, peanut butter and the chocolate chips--microwave on high in 30 second increments, stirring in between, until mixture is melted and smooth. In a large bowl add cereal--pour the chocolate mixture over the cereal--stir/toss to coat. Dump the powdered sugar in a paper grocery bag--pour cereal in the same bag. Close the bag and shake well until all cereal is coated.

#2335 - Powdered Sugar Cookies

(by Shirley McNevich)

1 cup white sugar + extra for sprinkling
1 cup Domino's powdered sugar
1 cup softened butter
1 cup canola oil
2 eggs
4 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla

In a mixer add white sugar, powdered sugar, softened butter and canola oil--beat. Add eggs--beat. Add baking powder, baking soda and vanilla--beat. Add flour--beat. Refrigerate dough for 1 hour. Form dough into small balls and place them on greased cookie sheets. Use a greased fork to flatten each cookie and make a criss cross pattern. Sprinkle the tops of each cookie with a little extra white sugar. Bake at 350 to 375 degrees for 8-10 minutes.

#2334 - Quick Sugar Cookies

(by Shirley McNevich)

1 1/3 cups softened butter
2 cups white sugar
2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking powder
1 1/2 tsp. salt

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, baking powder and salt--beat. Add flour--beat--continue by hand with a wooden spoon if too thick for mixer. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#2333 - Glazed Pecans

(by Shirley McNevich)

2 egg whites
1 cup Domino's dark brown sugar
1lb. of pecans
4 TBSP butter

In a mixer add egg whites--beat. Add brown sugar--beat. Remove bowl from mixer--add pecans--stir carefully so pecans don't break. Melt the butter. Pour the melted butter on to a jelly roll pan (lip on all sides)--use a pastry brush if necessary. Carefully spread the pecans on to the melted butter. Bake at 250 degrees for 1 hour (stirring every 15 minutes). Cool completely.

#2332 - Layered Cream Cheese Dessert

(by Shirley McNevich)

1 cup flour
1/2 cup softened butter
1/2 cup chopped nuts
1 - 8oz. Cool Whip (thawed)
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
2 - 3oz. boxes Jell-O INSTANT chocolate pudding
3 cups milk

In a bowl add flour, butter and chopped nuts--mix to make crumbs. Press the mixture into the bottom of a greased 9 x 13 glass baking dish. Bake at 350 degrees for 15 minutes. Cool completely. In a mixer add powdered sugar and cream cheese--beat. Spread the cream cheese mixture over the cooled crust. In a bowl add both boxes of chocolate pudding mix and milk--beat with a whisk until thick. Spread pudding mixture over cream cheese layer. Spread the Cool Whip over the top. Refrigerate until cold.

#2331 - Chocolate Oatmeal Cookies

(by Shirley McNevich)

1 stick softened butter
1 1/3 cups peanut butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
3 eggs
4 1/2 cups Quaker quick oats
2 tsp. baking soda
2 tsp. vanilla
12oz. M&M candies

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add peanut butter--beat. Add vanilla, baking soda and oatmeal--beat. Remove bowl from mixer--add M&Ms--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes. Cool slightly before removing from cookie sheets.

#2330 - Crunchy Peanut Butter Cookies

(by Shirley McNevich)

20 individual Kellogg's frosted mini wheats (cereal)
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
1 cup Jif peanut butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla

Use your fingers to crush the mini wheats into shreds--set aside. In a bowl add flour, baking soda and salt--stir. In a mixer add butter and white sugar--beat. Add brown sugar--beat. Add peanut butter--beat. Add eggs--beat. Add vanilla--beat. Slowly add flour mixture--beat. Add shredded mini wheats--beat. Drop cookies by teaspoonfuls on to greased cookie sheets. Use the tines of a fork to flatten each cookie and make a criss cross pattern. Bake at 350 degrees for 8-12 minutes or until lightly browned.

#2329 - Brown Sugar Beer Cake

(by Shirley McNevich)

3 cups flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1 cup Crisco shortening
2 cups Domino's dark brown sugar (packed)
2 eggs
2 cups regular beer (NOT lite)
1 cup chopped pecans OR walnuts
powdered sugar for sprinkling

Grease a 10" tube pan. Into a bowl sift the flour and add salt, baking soda, cinnamon, ground cloves and nutmeg--stir. In a mixer add Crisco and brown sugar--beat. Add eggs--beat. Remove 2 TBSP of the flour mixture for later, then add the rest of the flour mixture to the mixer with the brown sugar mixture--beat. Add beer--beat. In a separate bowl add the reserved 2 TBSP of flour mixture to the chopped nuts--stir to mix. Remove mixer bowl from mixer--add chopped nuts mixture--stir until mixed. Pour batter into the prepared pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert it on to a cake plate. Sprinkle the cake with powdered sugar before cutting and serving.

#2328 - Black Walnut Puffs

(by Shirley McNevich)

1/2 lb. softened butter
4 TBSP Domino's powdered sugar
2 tsp. vanilla
2 cups flour
1 cup chopped black walnuts
a bowl of Domino's powdered sugar for rolling

In a mixer add butter and 4 TBSP powdered sugar--beat. Add vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped walnuts--stir until mixed. Roll dough into quarter sized balls and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool to room temperature, then roll each ball in powdered sugar to coat.

#2327 - Bacon Chicken

(by Shirley McNevich)

1 package of bacon (thawed)
1 cup uncooked rice (DO NOT use Minute Rice)
4-6 chicken breasts
1 - 10oz. can Campbell's cream of chicken soup
2/3 cup water
salt
pepper
1/2 tsp. garlic salt
1 tsp. dried parsley
1 tsp. oregano

Grease a 9 x 13 glass baking dish. Line the whole bottom of the dish with a single layer of bacon slices (cutting slices where necessary). Spread the uncooked rice evenly over the bacon slices. Poke each chicken breast all over with a fork. Salt and pepper both sides of each chicken breast to your taste, then arrange the chicken breasts in a single layer over the rice. In a bowl add soup and water--stir. Add garlic salt, parsley and oregano to soup mixture--stir until mixed. Carefully pour the soup mixture over the chicken breasts. Cover the dish with foil and bake at 350 degrees for 50 minutes to 1 hour. As a precaution, you can put the dish on a cookie sheet before putting it in the oven to catch any drips.