#1363 - Blueberry Walnut Coffee Cake

(by Donna [Miller] Unger - friend)

Cake: 1 1/2 cups flour; 1/2 cup white sugar; 1 TBSP baking powder; 1 tsp. cinnamon; 1/2 tsp. salt; 1 1/2 cups fresh blueberries; 1 egg; 1/2 cup milk; 1/4 cup butter (melted)

Topping: 1/4 cup butter (melted); 3/4 cup Domino's dark brown sugar (packed); 1 TBSP flour; 1/2 cup chopped walnuts

In a bowl add 1 1/2 cups flour, white sugar, baking powder, cinnamon, and salt--stir. Carefully add the blueberries and fold them in using a spoon. In a separate bowl add egg, milk and 1/4 cup melted butter--beat with a whisk. Add egg mixture to the flour mixture--stir just until mixed. Pour batter into a greased 8" x 8" baking pan. In a bowl add 1/4 cup melted butter, brown sugar, 1 TBSP flour and chopped walnuts--stir until mixed. Sprinkle walnut mixture evenly over the top of the batter in the pan. Bake at 425 degrees for 20-25 minutes or until top is golden brown.

#1362 - Springform Turtle Cheesecake

(by Shirley McNevich)

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup white sugar
3 eggs
1 TBSP vanilla
1 1/2 cups Nestle's semi-sweet chocolate chips
Hershey's chocolate syrup
caramel ice cream topping
1/2 cup chopped pecans

In a bowl add chocolate graham cracker crumbs and melted butter--stir. Spray a 9" springform cheesecake pan with Pam. Press the chocolate crumb mixture into the bottom and slightly up the sides of the springform pan using the back of a spoon--set aside. In a mixer add all cream cheese, white sugar and eggs--beat. Add vanilla--beat. Add Eagle brand milk--beat until smooth. In a microwave safe bowl add 1 1/2 cups of chocolate chips--microwave on high for 1 minute--stir. Keep microwaving for 10 more seconds at a time and stirring until all chips are melted and chocolate is smooth. Remove 2 cups of the cheesecake batter and add it to the melted chocolate chips--stir until smooth. Pour 1/2 of the plain cheesecake batter into the prepared crust. Pour all of the chocolate batter on top. Finish by pouring the rest of the plain cheesecake batter on top of the chocolate batter. Bake at 300 degrees for 1 hour and 15 minutes or until center is almost set. Cool the cheesecake completely. Drizzle chocolate syrup and caramel ice cream topping on the top of the cheesecake, then sprinkle the chopped pecans over the top. Refrigerate overnight.

#1361 - Cream Cheese Strawberries

(by Shirley McNevich)

1 quart refrigerated fresh strawberries (wash carefully--DO NOT remove stems; berries should be very cold)
1 - 3oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
whole milk
1 bag Nestle's MINI semi-sweet chocolate chips

Line a cookie sheet with wax paper--set aside. Carefully wash strawberries with COLD water, leave the stems on, and pat them dry with a paper towel. In a mixer add cream cheese and white sugar--beat on high until very smooth (make sure you scrape the sides of the mixing bowl). Once smooth, start adding one teaspoon of milk at a time and beating the cream cheese mixture on high. Continue adding milk until the mixture is thin enough to use for dipping. Do a test strawberry--you should be able to dip it and have it stick well to the berry. In a separate bowl pour in some of the mini chocolate chips. Hold the stem of each strawberry, dip the berry in the cream cheese mixture, then quickly roll the berry in the mini chocolate chips and place the completed berry sideways on the wax paper. If you don't like a lot of chocolate chips, just dip the bottom end of the berry in the chocolate chips rather than rolling it. Work quickly--once all berries are finished, refrigerate the whole tray. Keep refrigerated a few hours before serving so they are nice and cold. Not recommended to freeze them.

#1360 - Peanut Butter Cookie Crunchers

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup butter
2 eggs
1 tsp. vanilla
1/2 cup Jif crunchy peanut butter (not smooth)
1 TBSP milk
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1/4 to 1/2 cup chopped peanuts

In a mixer add butter, white sugar and brown sugar--beat. Add eggs, vanilla and milk--beat. Add crunchy peanut butter--beat. Add baking soda and salt--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and chopped peanuts--stir with a spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 7-8 minutes.

#1359 - Mushroom and Broccoli Pasta

(by Shirley McNevich)

2 TBSP butter
3 cups fresh broccoli pieces
3 cups fresh sliced mushrooms
1 chopped onion
1/4 tsp. garlic powder
1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/3 cup milk
2 TBSP (or more) fresh grated Parmesan cheese
1/4 to 1/2 tsp. black pepper
4 cups cooked fettuccine pasta

Cook and drain pasta according to box directions. In a skillet over medium heat add butter--melt. Add broccoli, mushrooms, chopped onion and garlic powder--stir and cook until almost tender. Add soup, milk, Parmesan cheese and pepper--cook and stir until hot. Serve the mushroom/broccoli sauce over the cooked fettuccine.

#1358 - Mozzarella Beef

(by Shirley McNevich)

1lb. ground chuck
1 tsp. oregano
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 - 12oz. can Campbell's condensed Italian tomato soup
1 - 19.75oz. can Campbell's cream of mushroom soup
1 1/4 cups water
6oz. (or more) shredded mozzarella cheese
3 cups shell pasta

Cook and drain pasta shells according to box directions--set aside. In a greased skillet over medium heat add ground chuck, chopped onion, salt, pepper, garlic powder, oregano--cook and brown the beef while stirring. When meat is in small pieces and browned add tomato soup, mushroom soup and water--stir. Add 1 cup of the mozzarella cheese--stir. Add drained pasta shells--stir. Grease a 2 qt. baking dish--scoop the whole mixture into the baking dish. Cover the dish and bake at 400 degrees for 20 minutes--remove from oven, top with remaining mozzarella cheese, and return to oven uncovered until cheese melts and mixture is hot.

#1357 - Scratch Strawberry Shortcake

(by Shirley McNevich)

1 egg
1 cup white sugar
2 TBSP Crisco shortening
2 cups flour
1/2 cup milk
2 tsp. baking powder
1 quart fresh strawberries
1/2 cup white sugar

Grease and flour a 9" x 9" pan--set aside. In a bowl add egg--beat it with a fork. Add 1 cup white sugar--stir with a spoon. Add shortening--beat with a spoon. Add baking powder, milk, and flour--stir until mixed, then beat with a spoon. Pour the batter into the prepared pan--smooth it out with the back of a spoon until even. Bake at 350 degrees for 35 minutes. Cool completely. While the shortcake is cooling, wash and de-stem 1 quart of fresh strawberries. With a potato masher, mash the berries. Add 1/2 cup white sugar to the berries and stir--taste a small spoonful--add more sugar if it's not sweet enough. To serve, place a piece of shortcake in a bowl, crumble the cake into small pieces, pour some berries over the top, and add a little cold milk.

#1356 - Berry Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/2 stick butter (melted); 2 TBSP white sugar
Batter: 4 - 8oz. Philadelphia cream cheese (softened); 12oz. fresh or frozen strawberries (thawed); 1/2 cup white sugar if using frozen strawberries OR 3/4 cup white sugar if using fresh strawberries; 1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, melted butter, and 2 TBSP white sugar--stir and mix. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Put the cake pan in the refrigerator. In a large bowl add all of the fresh or thawed strawberries--mash them with a potato masher. In a mixer add cream cheese and 1/2 cup OR 3/4 cup white sugar--beat. Add mashed strawberries--beat. Add 2 cups Cool Whip--beat. Remove crust from refrigerator--scoop the batter into the crust evenly. Refrigerate overnight. The next day, cut and serve with extra Cool Whip if desired.

#1355 - Spinach Meatball Soup

(by Donna [Miller] Unger - friend)

8oz. frozen/precooked Italian meatballs
2 - 14.5oz. cans diced tomatoes with Italian herbs
1 - 15oz. can cannellini beans
1/2 cup water
1/4 cup reduced fat basil pesto
2 cups baby spinach
1/4 cup fresh shredded Parmesan cheese

In a pot add the meatballs, both cans diced tomatoes, beans, water and pesto--stir and bring to a boil. Once boiling, cover the pot, turn heat to simmer, and simmer for 10 minutes. Remove lid and add spinach and Parmesan cheese--stir and serve.

#1354 - Homemade Pizza Dough

(by Shirley McNevich)

1 packet dry yeast
6 TBSP warm water + 3/4 cup warm water
2 TBSP good quality olive oil
1/2 tsp. garlic salt
1/8 tsp. oregano
1/8 tsp. onion powder
3 1/2 cups flour (do not sift)

In a large bowl add yeast and 6 TBSP warm water--stir. Add 3/4 cup water, olive oil, garlic salt, oregano, onion powder and flour--mix with your hands until dough ball forms. Knead the dough on your floured counter for 10 minutes--it should be smooth when you're finished kneading the dough. Place the dough in a greased bowl and cover it with Saran wrap for about 30 minutes or until it doubles in size. After dough is doubled, knead it again on your floured counter to remove any air bubbles. Spread the dough on to a greased pizza pan. Top with your favorite sauce, toppings and cheese. Bake at 500 degrees for 10-12 minutes.

#1353 - Scratch Mayo Cake

(by Shirley McNevich)

1 3/4 cups flour
1 cup white sugar
1/3 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/8 tsp. salt
1 cup Hellmann's mayo
1 cup water
2 tsp. vanilla

In a mixer add flour, white sugar, cocoa, baking powder, baking soda, salt, mayo, water and vanilla--beat slowly until mixed, then beat for 3 minutes. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 40-50 minutes. Test with a toothpick for doneness. Cool 20 minutes, then dump it on to a cake plate. Cool completely--frost/glaze as desired or dust with powdered sugar.

#1352 - Pecan Cracker Pie

(by Shirley McNevich)

3 egg whites
1/2 tsp. baking powder
1 cup white sugar
20 Ritz crackers (crushed)
3/4 cup chopped pecans
1 tsp. vanilla
Cool Whip

Place crackers in a Ziploc bag--close the bag and crush them using a rolling pin--set aside. In a mixer add egg whites and baking powder--beat until egg whites are stiff. Add white sugar--beat. Add vanilla--beat. Add crushed crackers--beat. Remove bowl from mixer--add chopped pecans and stir with a spoon. Pour batter into a buttered pie plate. Bake at 325 degrees for 30 minutes. Cool completely. Serve with Cool Whip.

#1351 - Coconut Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 tsp. almond extract
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups Baker's angelflake coconut
1 - 12oz. bag Nestle's MILK chocolate chips
1 1/2 cups chopped almonds (chop fine)

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add vanilla and almond extract--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chocolate chips and chopped almonds--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 9-10 minutes. Let cookies set for a minute or two before removing from cookie sheets.

#1350 - Chocolate Buttermilk Cake

(by Shirley McNevich)

2 cups white sugar
3/4 cup butter (melted)
1 egg
2 cups buttermilk
2 1/2 cups flour
4 heaping TBSP Hershey's cocoa
2 tsp. baking soda

In a mixer add white sugar, melted butter and egg--beat. Add cocoa and baking soda--beat. Add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1349 - Cream Cheese Eclair Cake

(by Shirley McNevich)

Crust: 1 cup water; 1/2 cup Parkay margarine; 1 cup flour; 4 eggs
Filling: 1 - 6oz. box Jell-O vanilla instant pudding; 2 1/2 cups milk; 1 - 8oz. Philadelphia cream cheese (softened)
Topping: 1 - 8oz. Cool Whip (thawed); Hershey's chocolate syrup for drizzling; maraschino cherries; chopped nuts

In a saucepan over medium heat add water and margarine--stir and bring to a boil. Add flour--stir quickly until it forms a ball--remove saucepan from heat. Add first egg to ball--stir quickly. Add second egg--stir quickly. Add third egg--stir quickly. Add fourth egg--stir quickly. Spread the mixture on to the bottom of a greased 10 x 15 baking pan. Bake at 400 degrees for 30 minutes. Cool crust completely--set aside. In a mixer add milk and pudding mix--beat. Add cream cheese--beat. Spread cream cheese mixture on to the cooled crust. Spread the Cool Whip over the top. Drizzle the top with chocolate sauce and sprinkle chopped nuts over the top. Drain the cherries, cut them in half and pat them dry with paper towels. Arrange cherries on the top.

#1348 - Italian Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 cup chopped celery
1 cup sliced carrots (coin shaped pieces)
2 garlic cloves (minced)
1 - 16oz. can chopped tomatoes
1 - 15oz. Hunt's tomato sauce
1 - 15oz. can kidney beans (do not drain)
2 cups water
5 tsp. beef bullion
1 tsp. dried parsley
1/2 tsp. oregano
1/2 tsp. basil
2 cups shredded cabbage
1 cup cut green beans
1/2 cup (or more) shell pasta
shredded Parmesan cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--stir and cook until beef is browned. Dump the beef mixture into a Dutch oven. Add celery, carrots, garlic, tomatoes, kidney beans, tomato sauce, water, beef bullion, parsley, oregano, basil, shredded cabbage--stir until mixed, then turn heat to medium and bring to a boil (stir occasionally). Once boiling, turn heat to simmer--simmer for 20 minutes (stir occasionally). Add green beans and pasta--stir, then simmer until vegetables are hot and pasta is done to your liking. Serve in bowls and top each bowl with shredded Parmesan cheese.

#1347 - Macaroni and Cheese Soup

(by Shirley McNevich)

3 quarts chicken broth
1 1/2 cups sliced carrots (coin shaped pieces)
1 1/2 cups chopped celery
1 chopped onion
1 chopped green pepper
1lb. shell shaped pasta
1 tsp. salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup flour
6 cups milk
1lb. cubed Velveeta cheese
1 tsp. dry mustard

In a large pot add chicken broth over medium heat--add celery, carrots, chopped onions and chopped green peppers. Cook and stir until carrots are tender--it should be boiling at this point. Add pasta shells, salt and pepper and cook for 4 minutes, then remove from heat. Place a lid on the pot and let stand until pasta is done (about 10 minutes). In a saucepan over low heat add butter--melt. Add flour--stir until smooth. Add milk slowly--stir. Add dry mustard--stir. Add cubed cheese--stir and cook until cheese is melted and mixture is smooth. Remove saucepan from heat and add the cheese mixture to the pasta mixture--stir. If not hot enough, simmer for a few minutes and stir again.

#1346 - Italian Wedding Soup

(by Shirley McNevich)

3 quarts chicken broth
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
canola oil
1lb. ground chuck
2 beaten eggs
1/2 cup Italian bread crumbs
1/2 cup finely chopped onion
3 ribs of celery (diced)
2 tsp. dried or fresh parsley
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 cup Ronzoni acini di pepe pasta
10oz. frozen or 2 cups fresh spinach (thawed, drained and chopped)
freshly grated Parmesan cheese

In a skillet add chicken pieces and a little canola oil--salt and pepper chicken to your taste, then cook and brown chicken--set aside. In a bowl add ground chuck, beaten eggs and bread crumbs (extra salt and pepper if you wish)--mix with your hands, then form 1/2" meatballs (dime sized)
with all of the mixture--set aside. In a large pot add chicken broth--add onion, celery, parsley, basil, salt, and pepper to the broth--stir over medium heat and bring to a boil. Once boiling, add meatballs one at a time, then add the pasta and chopped spinach--cook and stir until pasta and meatballs are done. Add browned chicken pieces--stir and cook until chicken is warmed. Serve in bowls, and top each bowl with freshly grated Parmesan cheese.

#1345 - Crock Pot Fiesta Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 can enchilada sauce
1 can cheddar cheese soup
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can pinto beans (drained)
1 tsp. (or more) chili powder
1 tsp. garlic salt
1 bag corn tortilla chips
12oz. (or more) shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir and cook until beef is browned. Add enchilada sauce, cheddar cheese soup, drained corn, drained pinto beans, chili powder and garlic salt to the beef--stir. Line the bottom of a crockpot with some of the tortilla chips, then scoop 1/4 of the meat mixture on top of the tortilla chips, and 1/4 of the shredded cheddar cheese on top of the meat mixture. Keep layering chips, meat mixture and shredded cheddar cheese. You should end up with the last layer of cheese on the top. Simmer on low for 6 hours.

#1344 - Chocolate Chip Sour Cream Cake

(by Shirley McNevich)

2 sticks softened butter (no substitutes)
4 eggs
1/2 tsp. salt
3 cups flour
2 tsp. baking soda
2 cups white sugar
3 tsp. vanilla
2 cups Breakstone's sour cream
2 tsp. baking powder
Topping: 2 tsp. cinnamon; 1 cup white sugar; 1 - 6oz. bag Nestle's semi-sweet chocolate chips

In a mixer add butter and 2 cups white sugar--beat. Add eggs--beat. Add salt, baking soda, baking powder and vanilla--beat. Add sour cream--beat. Slowly add flour--beat until smooth. Pour 1/2 of the batter into a greased and floured 9 x 13 cake pan. In a separate bowl add cinnamon, 1 cup white sugar--stir. Sprinkle 1/2 of the cinnamon mixture on top of the batter in the cake pan. Sprinkle all of the chocolate chips on top of the cinnamon mixture. Pour the rest of the batter on top of the chocolate chips. Sprinkle the rest of the cinnamon mixture on top of the final batter layer. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.