#995 - Apple Rings

(by Shirley McNevich)

1 beaten egg
2/3 cup milk
1 tsp. + 1 1/2 cups canola oil
1 cup flour
2 TBSP + 1/4 cup white sugar
1 tsp. baking powder
1/4 tsp. salt
5 granny smith apples
1/2 tsp. cinnamon

In a bowl add beaten egg, milk and 1 tsp. canola oil--stir. In a separate bowl add flour, 2 TBSP white sugar, baking powder and salt--stir. Add flour mixture to the egg mixture--stir hard (it's not a thin batter)--set aside. Wash, peel and core granny smith apples--turn each apple sideways and cut into rings (about 1/2" thick). Add 1 1/2 cups canola oil to a large cast iron skillet over medium heat--heat oil until very hot. Dip each apple slice on both of its sides into the batter--drop in the hot oil (you can fry a few at a time as long as they don't touch each other). Fry just like a donut--until brown on one side, then flip and fry on opposite side). Drain them on paper towels. Repeat with all apple slices. In a bowl add 1/4 cup white sugar and 1/2 tsp. (or more) cinnamon--stir. Dip each finished apple ring in the cinnamon sugar mixture. Cool completely.

#994 - Easy Raspberry Crisp

(by Shirley McNevich)

4 cups fresh raspberries (washed)
3/4 cup white sugar
2 TBSP cornstarch
1 3/4 cups Quaker quick oats
1 cup flour
1 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 cup butter (refrigerated--NOT softened)

In a bowl add 1 cup raspberries--mash them with a potato masher. Scoop the mashed raspberries into a measuring cup--add enough water so you have 1 cup (raspberries and water together). In a saucepan over medium heat add white sugar, cornstarch--slowly add the 1 cup raspberry/water mixture--stir while adding so cornstarch dissolves. Stir and bring to a boil--once boiling cook and stir until the mixture thickens--remove from heat and add the other 3 cups raspberries (stir and add slowly so the raspberries don't fall apart)--set aside to cool. In a separate bowl add quick oats, flour, brown sugar and baking soda--stir. Add butter--cut using two knives to make crumbs. Press 1/2 of the crumb mixture into a greased 9" square baking pan. When raspberry mixture is room temperature, stir them and then spread ALL of the raspberry mixture on top of the crust. Sprinkle the rest of the crumb mixture on top. Bake at 350 degrees for 25-30 minutes.

#993 - Montgomery Pie

(by Aunt Hazel [Haupt] Herman)

Makes TWO pies.

Cake: 2 eggs; 2 cups white sugar; 1/2 cup softened butter; 1 cup milk; 3 tsp. baking powder; 1 1/2 tsp. cream of tartar; 1 tsp. baking soda; 3 1/2 cups flour
Bottom: 1 egg; 1 tsp. vanilla; 1 whole lemon; 1 cup white sugar; 1 cup dark Kayro corn syrup; 1 cup water; 2 TBSP flour

You need two 10" pie doughs--make your own or buy them frozen. Spray two deep 10" pie plates with Pam. Place one pie dough in each pie plate--flute the edges and spray the insides with Pam. In a mixer add cake ingredients a few at a time and beat after each--once all ingredients have been added, beat until smooth--set aside.

Bottom: in a bowl add 1 egg--beat with a fork. Add 1 cup white sugar--stir. Add Kayro--stir. Squeeze the juice from the lemon and add to the bowl--stir. Remove as much of the lemon rind as you can with a grater and add to the bowl--stir. Add vanilla, water, and 2 TBSP flour--stir well.

Pour 1/2 of the cake batter into each pie dough. Separate the lemon mixture in half. For each pie spoon lemon mixture all over the top of the cake batter (this will float to the bottom so make sure you don't spoon it all in one place--spread it out). Place pies on cookie sheets (to catch drips) and place pies on center oven rack. Bake at 375 degrees for 35-40 minutes--test with a toothpick for doneness.

#992 - Pink Sugared Popcorn

(by Ruth Garrett - friend)

5 cups popped popcorn (plain)
1/2 cup white sugar
1/2 cup water
red food coloring
1 1/2 TBSP Domino's powdered sugar

In a large bowl add popped popcorn (remove any unpopped kernels)--set aside. In a saucepan over low heat add water and white sugar--stir and cook until sugar dissolves, then stir and cook to 238 degrees on a candy thermometer (or drop a bit of the sugar mixture into cold water--if a soft ball forms, it's ready). When heated, remove saucepan from heat and add enough red food coloring to make the mixture light pink--stir. Pour the pink mixture over the popcorn in the bowl. Use a wooden spoon to stir until all popcorn is pink. Sprinkle the powdered sugar over the top of the popcorn and stir with a wooden spoon until mixed. Cover cookie sheets with wax paper--spread coated popcorn on top of wax paper, then use a knife to gently separate the popcorn pieces so they don't stick together. Cool completely. THIS RECIPE DOES NOT TURN OUT RIGHT IF DOUBLED.

#991 - Chocolate Cherry Cake

(by Shirley McNevich)

1/4 cup canola oil
1 box Duncan Hines chocolate cake mix
1/2 cup water
2 eggs
1 - 21oz. can Lucky Leaf cherry pie filling
Frosting: 5 TBSP softened butter, 1 cup Domino's powdered sugar, 1/2 cup milk, 1 cup Nestle's semi-sweet chocolate bits

Pour the canola oil into the bottom of a 9 x 13 cake pan--use a folded paper towel to smear the oil up on to the sides of the pan. Make sure the bottom and sides of the cake pan are coated--set aside. In a large bowl add eggs--beat with a fork. Add cake mix and water--stir well. Add cherry pie filling--stir until mixed. Pour batter into the greased cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool cake for 30 minutes. Frosting: in a saucepan over medium heat add butter, milk, and powdered sugar--stir and bring to a boil. Once boiling time it for 2 minutes then remove from heat and stir in the chocolate bits. Stir until chocolate bits have melted. Spread the frosting over the top of the cake. Cool completely.

#990 - Cream Cheese Pecan Squares

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 eggs
1/2 cup softened butter
2 cups chopped pecans
1 - 8oz. Philadelphia cream cheese (softened)
3 2/3 cups Domino's powdered sugar

In a bowl add 1 egg--beat with a fork. Add cake mix powder and butter to the beaten egg--use two knives to cut the butter into the cake mix and make crumbs. Once you have crumbs add chopped pecans--stir until mixed. Grease a 9 x 13 cake pan--spread crumb mixture into the cake pan and press it down slightly with the back of a spoon--set aside. In a mixer add cream cheese and two eggs--beat. Add powdered sugar--beat. Pour cream cheese batter over the crust in the cake pan. Bake at 350 degrees for 44-54 minutes. Cool completely, then refrigerate overnight. The next day cut into squares to serve.

#989 - Sour Cream Peach Cake

(by Shirley McNevich)

3/4 cup butter
1 box Duncan Hines yellow cake mix
2 egg yolks
2 cups Breakstone's sour cream
1 - 29oz. can Del Monte sliced peaches (drain well)
1/2 tsp. cinnamon
1 - 8oz. Cool Whip (thawed)

In a large bowl add cake mix--add butter and cut in the butter using two knives until it makes crumbs. Grease a 9 x 13 cake pan--spread cake mixture crumbs into the bottom and pat lightly with the back of a spoon. In a separate bowl beat the egg yolks--add sour cream and stir. Drain the sliced peaches--cut each peach slice into bite sized pieces--repeat with all peach slices. Add bite sized peaches to the sour cream mixture--stir. Pour peach mixture over the crust in the cake pan. Sprinkle cinnamon (to your taste) over the top of the cake. Bake at 350 degrees for 25-30 minutes or until edges start to brown. Cool completely and refrigerate overnight. Spread the Cool Whip over the entire top before cutting and serving.

#988 - Baked Italian Tomato Slices

(by Shirley McNevich)

2-3 large tomatoes (home grown tomatoes come out the best)
pepperoni slices (cut into very small pieces)
oregano or parsley flakes (to your taste)
shredded mozzarella cheese

Use a cookie sheet with a lip on all sides (jelly roll pan)--if you don't have one you can use a 9 x 13 baking dish but you won't be able to make as many at a time. Spray the cookie sheet or baking dish with Pam. Wash, then THICKLY slice tomatoes. Place tomato slices on the greased cookie sheet/baking dish. Place some pepperoni pieces on top of each tomato. Sprinkle shredded mozzarella cheese on top of the pepperoni pieces on each tomato. Sprinkle parsley flakes or oregano on top of the cheese on each tomato slice. Bake at 400 degrees until cheese is melted and tomatoes are hot (about 12-14 minutes). Remove each tomato using a spatula--they fall apart easily so it's best to put them directly on each person's plate rather than on a serving platter.

#987 - Swiss Cheese & Ham Casserole

(by Shirley McNevich)

1 - 8oz. bag medium width egg noodles (cooked according to package directions and drained--add 1 tsp. salt when cooking)
2 cups cooked ham (cut into bite sized pieces)
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's condensed cream of celery soup (do NOT add water)
1 cup Breakstone's sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 tsp. pepper

Grease a 13 x 9 baking dish--add 1/2 of the cooked noodles, 1/2 of the ham pieces, then 1/2 of the shredded Swiss cheese. In a bowl add cream of celery soup, sour cream, chopped green pepper, chopped onions and pepper--stir. Pour half of the soup mixture on top of the Swiss cheese layer. Repeat layers again with remaining ingredients (noodles, then ham, then cheese, then the soup mixture). Bake uncovered at 350 degrees for 40-45 minutes.

#986 - Fluffy Vanilla Frosting

(by Shirley McNevich)

2 1/2 cups Domino's powdered sugar (sifted)
1/2 cup milk
1/2 tsp. almond extract
1 tsp. vanilla
1/3 cup Crisco butter flavored shortening

In a mixer add powdered sugar and milk--beat. Add butter flavored Crisco--beat. Add almond extract and vanilla--beat until mixed, then beat on high for a few minutes until fluffy. If too thick, add a little more milk. If too runny, add a little more powdered sugar. Make sure you scrape down the sides of the bowl and beat again to make sure it's mixed well. Use a few drops of food coloring if you need a certain color for your cakes or cupcakes, then beat again.

#985 - Pasta Chili

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 medium chopped onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them
1 bag egg noodles (cooked to package directions)--more if serving alot of people
1 chopped onion
1 chopped green pepper
1 bag shredded mozzarella cheese


In a Dutch oven add ground chuck, 1 medium chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. While heating chili, cook pasta according to package and drain. When chili is hot enough to serve, place a portion of egg noodles on each plate and top with a large ladle of chili. Sprinkle chopped onions and chopped peppers on top of each serving of chili. Finish with shredded mozzarella cheese on top. Repeat with as many servings as you need.

#984 - Frozen Banana Slush Cake

(by Shirley McNevich)

2 cups Breakstone's sour cream
1 2/3 cups mashed bananas (bananas should be ripe but not overly ripe)
1 - 8oz. can Dole crushed pineapple (do NOT drain)
3/4 cup white sugar
1/2 cup chopped pecans
1/4 cup maraschino cherries
1 TBSP lemon juice
1/2 tsp. salt

Peel bananas and mash with a potato masher until you have 1 2/3 cups of mashed bananas (takes 3 or 4 bananas)--set aside. Drain cherries, cut them each into small pieces and add to measuring cup until you have 1/4 cup cherries--set aside. In a large bowl add sour cream and mashed bananas--stir. Add pineapple (including juice) and white sugar--stir. Add chopped pecans and cherry pieces--stir. Add lemon juice and salt--stir. Pour entire mixture into a 9" square freezer-safe dish. Freeze until firm enough to slice and serve.

#983 - Strawberry Frosting/Icing

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
3 3/4 cups Domino's powdered sugar
1 stick softened butter
3/4 cup mashed fresh strawberries

Mash strawberries with a potato masher and place mashed strawberries in your mixer. Add softened butter--beat. Add softened cream cheese--beat. Add powdered sugar slowly--beat. If too stiff, add a little milk. If too runny, add more powdered sugar. Once you have the consistency you like, beat for 3 minutes to make it creamy.

#982 - Creamy Banana Frosting/Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar
3 bananas
1 tsp. vanilla
1 TBSP milk

Mash bananas with a potato masher and place mashed bananas in your mixer. Add vanilla and milk--beat. Add powdered sugar slowly--beat. If too stiff, add a little more milk. If too runny, add more powdered sugar. Once you have the consistency you like, beat for 3 minutes to make it creamy.

#981 - Banana Cheesecake

(by Shirley McNevich)

Crust: 1 3/4 cups graham cracker crumbs; 1/4 cup white sugar; 1/2 cup butter (melted)
Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 1 - 8oz. tub Cool Whip (thawed); 4 bananas (should be ripe but not brown); 1 3/4 cups cold milk; 1 - 3.5oz. box Jell-O banana cream INSTANT pudding mix

In a bowl add graham cracker crumbs, 1/4 cup white sugar and 1/2 cup melted butter--stir with a spoon. Remove 1/2 cup of the graham cracker mixture--set aside. Press the rest of the graham cracker mixture (NOT the reserved) on the bottom and up the sides of a greased 9" square cake pan. Bake the crust at 350 degrees for 7 minutes. Remove crust from oven and let it cool to room temperature. In a mixer add cream cheese and 1/2 cup white sugar--beat. Add 2 cups of Cool Whip--beat. Slice two of the bananas into coin shaped pieces and arrange them on the crust bottom. Pour half of the batter on top of the banana pieces. Slice the other two bananas into coin shaped pieces and layer them on top of the batter layer. Pour the rest of the batter on top of the banana layer. In a mixer add banana cream pudding mix and milk--beat. Add the rest of the Cool Whip--beat. Pour the pudding mixture on top of the last batter layer. Sprinkle the crumbs that you set aside on top of the whole cheesecake. Refrigerate overnight before cutting.

#980 - Tart Cherry Frosting/Icing

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick Parkay margarine
2 tsp vanilla
1 1/2 TBSP milk
1 - .16oz. envelope cherry Kool-Aid

In a mixer add powdered sugar, margarine, vanilla and milk--beat. Add cherry Kool-Aid powder--beat. Once it's smooth, beat for a few minutes until it gets creamy. Taste--if too sour add a little more powdered sugar--if you add extra powdered sugar and it seems too thick, add a bit more milk. Best used on vanilla cakes, angelfood cakes or sugar cookies. You can try other flavors of Kool-Aid, but the cherry seems to come out with the best flavor.

#979 - Baked Potato Casserole

(by Shirley McNevich)

8-10 red potatoes
1 - 16oz. bag shredded three cheese blend cheese
1 cup (or more) mayo
1/2 cup chopped onions
5 or more strips bacon
1 tsp. salt
parsley flakes
salt and pepper to your taste

Fry bacon strips--drain on paper towels, then crumble them and set aside. Rinse and scrub the potatoes--add potatoes to a pot (your choice if you want to peel them or not). Fill pot with cold water until potatoes are covered and add 1 tsp. salt. Bring to a boil, then cook until potatoes are tender. Drain potatoes and cut them into small pieces. In a large bowl add potato pieces, shredded three cheese blend, mayo, chopped onions and salt/pepper to your taste--stir until mixed. Spray a 9 x 13 baking dish with Pam and spread the potato mixture evenly in the baking dish. Sprinkle crumbled bacon and parsley flakes on top. Bake at 350 degrees for 25-30 minutes or until hot enough to serve.

#978 - Pumpkin Pie Squares

(by Shirley McNevich)

1 1/3 cups flour
1/2 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 1/2 sticks butter
1 cup Quaker quick oats (raw)
1/2 cup chopped pecans
1 - 8oz. Philadelphia cream cheese (softened)
3 eggs
1 - 15oz. can Libby's pumpkin
1 TBSP pumpkin pie spice

In a bowl add flour, brown sugar and 1/4 cup white sugar--stir. Add the butter and use two table knives to blend the mixture into crumbs. Add oats and pecans to the crumbs--stir. Remove 1 cup of the crumb mixture--reserve for later. Press the rest of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Use the back of a large spoon to smooth out the crust. Bake the crust at 350 degrees for 15 minutes. In a mixer add cream cheese, 1/2 cup white sugar, eggs--beat. Add pumpkin and pumpkin pie spice--beat until smooth. When crust is done, remove it from oven and pour the cream cheese batter on the crust. Sprinkle the reserved crumbs on top. Return to oven and bake at 350 degrees for 25 minutes. Cool completely, then refrigerate overnight before cutting into squares.

#977 - Santa Claus Cutout Cookies

(by Shirley McNevich)

2 cups white sugar
2 sticks Parkay margarine
2 eggs
1 cup of buttermilk
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 TBSP vanilla
6 cups of sifted flour (measure before sifting)
Small teaberry candies (for cookies)
Frosting/Icing: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. vanilla; 1.5 TBSP milk, red food coloring

In a mixer add 2 sticks margarine, 2 cups white sugar and 2 eggs--beat until smooth. Add salt, baking soda, baking powder, 1 tsp. vanilla and buttermilk--beat until smooth. Add flour one cup at a time and mix into batter. Once you've put in two or three cups of flour, you will need to mix in remaining flour by hand unless you're using a heavy duty Kitchen Aid mixer - stir until smooth. Refrigerate dough overnight. The next day take out a handful of batter and put on a floured countertop. Roll with a rolling pin to about 1/4 inch thick (flour top of dough also). Use Santa Clause shaped cookie cutter to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees until golden brown (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Once cookies are cool, in a mixer add 1/2 box Domino's powdered sugar, 1 stick margarine, 2 tsp. vanilla, and 1.5 TBSP milk--beat for at least 5 minutes until it's nice and creamy. Remove 1/3 of the frosting/icing and place it in a cereal bowl--add red food coloring and stir until it's the red color you desire. Use the white icing/frosting to frost the face and beard of each cookie. Use the red icing/frosting to frost the hat. Use the teaberries to make the eyes, nose and mouth. Refrigerate extra cookies for a few hours, then pack them in empty containers in single layers with Saran Wrap in between each layer--place in freezer and remove them when you need them.

#976 - BBQ Pork Chops

(by Shirley McNevich)

thinly sliced boneless pork chops
salt and pepper to your taste
your favorite BBQ sauce

Buy thinly sliced pork chops. Salt and pepper each side of each pork chop, then press the salt and pepper into the chops using the back of a fork (or a tenderizer mallet). Place chops one at a time into the SAME Ziploc bag. As you place each chop in the bag, pour BBQ sauce on top of each chop. Continue with all chops. Pour the rest of the bottle of BBQ sauce into the bag. Zip the bag almost closed, squeeze out any air, then close the bag the rest of the way. Lightly knead the BBQ sauce into the chops. Place the bag in the refrigerator at least a few hours (but preferably overnight). The next day, light your grill and place the chops on the top rack. Use the leftover BBQ sauce to spoon on top of each chop. Continue cooking and turning the chops while adding more BBQ sauce from the bag. Grill until tender.