#1484 - Zucchini Chocolate Chip Muffins

(by Shirley Ross - friend)

1 1/2 cups flour
3/4 cup white sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup canola oil
1/4 cup milk
1 beaten egg
1 TBSP lemon juice
1 tsp. vanilla
1 cup shredded zucchini (peel before shredding)
1/2 cup Nestle's mini chocolate bits (more if you wish)

In a bowl add flour, white sugar, baking soda, cinnamon--stir. Add beaten egg, canola oil, milk, lemon juice, vanilla, shredded zucchini and mini chocolate bits--stir just until mixed (do not overstir). Place cupcake liners into a muffin tin--fill each 2/3 with batter. Bake at 350 degrees for 17-20 minutes.

#1483 - Everything Cookies

(by Shirley McNevich)

1 stick softened Parkay margarine
1 cup Domino's dark brown sugar
1 cup white sugar
2 tsp. vanilla
2 tsp. baking soda
1 3/4 cups flour
3 eggs
1 1/2 cups Jif smooth peanut butter
1 tsp. Kayro lite corn syrup
3 cups Quaker quick oats
4oz. or more Nestle's semi-sweet chocolate chips
4oz. plain M&M's candies

In a mixer add Parkay, brown sugar, white sugar--beat. Add eggs--beat. Add peanut butter and Kayro--beat. Add baking soda and vanilla--beat. Add oats--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and M&M's--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes (do a test cookie to figure out time for your oven). Cool on cookie sheets 2-3 minutes before removing.

#1482 - Next Day Casserole

(by Shirley McNevich)

2 cups uncooked macaroni
1 chopped onion
4 hard boiled eggs (peeled and chopped)
8oz. cubed cheddar cheese
2 cups cooked/cubed ham
1 - 10.75oz. can Campbell's cream of mushroom soup
3 cups milk

In a bowl add mushroom soup and milk--stir until mixed. Add chopped onions and raw macaroni--stir. Add cubed ham and cubed cheddar cheese--stir. Add chopped eggs--stir. Scoop the mixture into a greased 2 1/2 qt. casserole dish. Cover the dish and refrigerate overnight. The next day put it on a cookie sheet in a cold oven--set temperature to 350 degrees and bake (covered) for 1 hour.

#1481 - Burritos

(by Shirley McNevich)

soft tortilla shells
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 - 16oz. can refried beans
chopped tomatoes
4oz. shredded mozzarella cheese
4oz. shredded cheddar cheese
1 envelope taco seasoning
1 jar salsa
1 green bell pepper (chopped)
sour cream
shredded lettuce

In a skillet over medium heat add ground chuck, salt, pepper, chopped green bell pepper and chopped onion--cook until beef is browned. Remove skillet from heat--add taco seasoning--stir. Add refried beans and cheeses--stir. Scoop mixture into soft tortilla shells--roll them up and fold the edges. Place them on cookie sheets and bake at 350 degrees until hot. Serve with shredded lettuce, chopped tomatoes, salsa and sour cream.

#1480 - Ham and Broccoli Pie

(by Shirley McNevich)

1 unbaked 10" deep dish pie dough
1 - 10oz. frozen broccoli (cooked and drained according to package directions)
2 cups cooked/cubed ham
1/2 to 1 onion (chopped)
2 cups shredded Swiss cheese
1 1/4 cups half and half
3 beaten eggs
salt and pepper to your taste

In a bowl add cooked/drained broccoli, cubed ham, chopped onions and shredded Swiss cheese--stir to mix. Salt and pepper mixture to your taste--stir again, then set aside. In a saucepan over medium heat add half and half--heat until hot but not boiling. When hot, remove half and half from heat--add beaten eggs and stir. Pour the half and half mixture over ham mixture--stir. Spray a deep dish pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Pour the whole ham mixture into the pie dough. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 45 minutes or until top is brown and pie is heated through.

#1479 - Tomato and Sausage Casserole

(by Shirley McNevich)

1lb. ground loose sausage (remove casing)
2 cups cooked rice
1 chopped onion
shredded cheese (your choice of type)
1 - 10.75oz. can Campbell's tomato soup
salt
pepper

In a skillet over medium heat add loose sausage--cook until sausage is browned. Drain off the grease but leave the sausage in the skillet. Make layers of sausage and rice in a greased 2qt. casserole dish (sprinkle each layer with some of the onions, salt and pepper). Pour the whole can of tomato soup evenly over the top. Bake at 375 degrees for 30 minutes--remove from oven and sprinkle shredded cheese all over the top. Return to oven and bake until mixture is hot and cheese is melted.

#1478 - Dried Beef and Potato Casserole

(by Shirley McNevich)

6 red potatoes (peeled, boiled until tender with 1 tsp. salt, and drained)
1/4lb. dried beef
1 small onion (chopped)
1/4 tsp. pepper
2 TBSP Parkay margarine
2 TBSP flour
2 cups milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread

Cook potatoes and set aside. In a skillet over medium heat add Parkay and the chopped onions--stir until butter is melted and onions are carmelized. Cut dried beef into bite sized pieces and add to the melted butter--stir and brown the beef. When beef is browned add flour--stir. Add milk and pepper--stir and cook until thick. Add shredded cheese--stir and cook until cheese melts. Slice the potatoes, then alternate layers of sliced potatoes and beef mixture into a greased 2qt. casserole dish. Cut the buttered bread into bite sized pieces and spread them over the top of the beef mixture. Bake at 350 degrees for 30-40 minutes or until hot.

#1477 - Oatmeal Peanut Butter Cookies

(by Shirley McNevich)

1 cup butter
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 tsp. vanilla
1 cup Jif crunchy peanut butter
2 eggs
1 1/4 cups flour
1 cup Quaker quick oats
2 tsp. baking soda

Melt the butter. In a mixer add melted butter, brown sugar, white sugar and eggs--beat. Add vanilla and baking soda--beat. Add peanut butter and oats--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-14 minutes--best to do a test cookie on this recipe as the baking time varies for soft or crunchy cookies.

#1476 - Baked Berry Dessert

(by Shirley McNevich)

2 sticks softened butter
1 1/2 cups white sugar
4 eggs
1 tsp. almond extract OR vanilla
2 cups flour
2 tsp. baking powder
1 - 21oz. can cherry pie filling OR any berry pie filling
Domino's powdered sugar (for dusting)

In a mixer add butter, white sugar and eggs--beat. Add almond extract (or vanilla) and baking powder--beat. Add flour slowly--beat. Pour batter into a greased 9 x 13 cake pan. Spoon the pie filling on top of the batter in any pattern you wish (about 2 inches apart). Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Serve warm or cold. When serving, serve each piece upside down on a plate and dust with powdered sugar.

#1475 - Chocolate Marshmallow Fudge

(by Shirley McNevich)

2 cups white sugar
12 large marshmallows
1/2 cup butter
2/3 cup Carnation evaporated milk (NOT condensed)
1 cup Nestle's semi-sweet chocolate bits

Line an 8 x 8 fudge pan with foil. In a saucepan over medium heat add white sugar, butter, evaporated milk and marshmallows--stir and bring to a boil. One boiling, cook and stir for 5 minutes (236 degrees on a candy thermometer). Remove from heat--add chocolate bits and stir until chocolate melts. Pour mixture evenly into the prepared fudge pan. Cool completely, refrigerate overnight, use foil to remove fudge from pan and then cut into squares.

#1474 - Microwave Apple Crisp

(by Shirley McNevich)

6 cups baking apple slices (washed, peeled, cored and sliced)
3/4 cup + 1/3 cup Domino's dark brown sugar (packed)
1 cup flour
1/3 cup Quaker quick oats
1/4 cup softened butter
1/2 tsp. cinnamon

Grease an 8 x 8 square glass microwaveable baking dish. Spread the apple slices evenly in the dish. Sprinkle 3/4 cup brown sugar all over the top of the apple slices. In a bowl add flour, 1/3 cup brown sugar, oats, butter and cinnamon--mix with your hands or a pastry blender until it makes crumbs. Sprinkle the crumb mixture all over the apple slices. Microwave on high for 9-12 minutes or until apples are tender.

#1473 - Sugarless Raisin Cookies

(by Shirley McNevich)

1 cup flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. ground allspice
1 cup Quaker quick oats
1 cup raisins (cover them with water in a saucepan, bring to a boil, boil for 5 minutes, then drain)
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 tsp. vanilla
1/2 cup chopped nuts
4 packets Equal sweetener

In a bowl add flour, cinnamon, baking soda, salt, nutmeg, ground cloves, ground allspice, quick oats, and Equal--stir until mixed. In a mixer add eggs--beat. Add canola oil, vanilla and applesauce--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Drop spoonfuls of batter on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#1472 - Springform Caramel Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3/4 cup finely chopped pecans + extra pecan halves for topping
1/4 cup white sugar
1/4 cup melted butter
4 - 3oz. Philadelphia cream cheese (softened)
3/4 cup caramel ice cream topping
3 eggs
2 TBSP milk
1/2 cup Breakstone's sour cream

In a bowl add graham cracker crumbs, 3/4 cup finely chopped pecans, white sugar and melted butter--stir until mixed. Press the graham cracker mixture on the bottom and up the sides of an 8" springform pan. In a mixer add cream cheese--beat. Add 1/2 cup of caramel topping--beat. Add eggs and milk--beat until mixed. Pour batter into the graham cracker crust. Bake at 350 degrees for 40-45 minutes or until center is set. Cool cheesecake for 20 minutes. In a bowl add sour cream and 1/4 cup caramel ice cream topping--stir. Spread the sour cream mixture on top of the cheesecake. Cool completely, then refrigerate. The next day garnish the top with pecan halves before serving.

#1471 - Filled Oatmeal Cookies

(by Shirley McNevich)

1 1/2 cups Parkay margarine
2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2 tsp. vanilla
4 eggs
3 cups Domino's dark brown sugar (packed)
1 1/2 tsp. baking soda
4 cups Quaker quick oats
Cream Filling: 1/3 cup Parkay margarine; 3 heaping TBSP Fluff marshmallow; 1 cup Domino's powdered sugar; milk

In a mixer add 1 1/2 cups Parkay and brown sugar--beat. Add eggs--beat. Add salt, cinnamon, ground cloves, baking soda and vanilla--beat. Add flour slowly--beat. Add quick oats--beat. Roll the dough into walnut sized balls and place on greased cookie sheets--flatten each ball with the floured bottom of a drinking glass. Bake at 350 degrees for 8-12 minutes or until browned. Cool completely. In a mixer add 1/3 cup Parkay, Fluff marshmallow and powdered sugar--beat until smooth. If too thick to spread, add a tsp. of milk--beat. Add more milk until the cream filling is spreadable. Spread filling on the bottom of one cookie and top with a second cookie.

#1470 - Beans and Rice

(by Shirley McNevich)

2lb. ground chuck
4 cups Minute rice
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1 regular size can pork 'n beans
1 regular size can stewed tomatoes
1/2 cup cut green beans
1/2 tsp. french's yellow mustard
1 TBSP Heinz ketchup
a dash of Tabasco sauce (more if you wish)
shredded cheese of your choice

In a skillet add ground chuck, chopped onions, salt and pepper--cook and stir until beef is browned. Cook the Minute rice according to box directions. Add cooked rice to ground beef--stir. Add pork 'n beans, stewed tomatoes, green beans, mustard, ketchup and Tabasco sauce--stir. Put a lid on the skillet--turn heat to simmer and simmer for 30 minutes (stir every few minutes). Place in bowls and add shredded cheese on top.

#1469 - Peanut Butter Popcorn

(by Shirley McNevich)

6 cups popped popcorn (plain--no butter)
1/2 cup Kayro lite corn syrup
1/2 cup white sugar
1/2 cup Jif creamy peanut butter
1 tsp. vanilla

Place popped popcorn in a very large bowl--set aside. In a saucepan over medium heat add corn syrup and white sugar--cook and stir to a soft boil (234-236 degrees on a candy thermometer). Remove from heat--add peanut butter and vanilla. Stir until smooth. Pour peanut butter mixture over the popped popcorn--stir with a wooden spoon until coated.

#1468 - Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 cups leftover mashed potatoes (warmed slightly)
3/4 cup cottage cheese (cream style)
1/2 cup Breakstone's sour cream
2 eggs
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 1/2 cups shredded Swiss cheese
1/2 cup finely chopped onions
8oz. bacon (fried, drained and crumbled)

Grease a deep dish pie plate with Pam--add unbaked crust and spray the inside of the crust with Pam and flute the edges. Place another pie plate in the crust to keep it flat during baking. Bake at 450 degrees until crust is nearly done (about 12 minutes). Remove from oven, remove second pie plate. In a mixer add mashed potatoes--beat. Add cottage cheese, sour cream and eggs--beat. Add cayenne pepper, black pepper and garlic powder--beat. Remove bowl from mixer--add Swiss cheese, chopped onions and crumbled bacon--stir. Pour mixture into baked pie crust. Bake at 425 degrees for 30-40 minutes or until top is golden brown.

#1467 - Sour Cream Frosting

(by Shirley McNevich)

1/2 of a 12oz. bag Nestle's semi-sweet chocolate bits (6oz.)
1/3 cup Breakstone's sour cream
1 tsp. vanilla
1/8 tsp. salt
1 1/2 cups Domino's powdered sugar

In a microwave safe bowl add chocolate chips--melt chips in the microwave according to bag directions. Remove from microwave--let the melted chocolate cool for 5 minutes. In a mixer add melted chocolate, sour cream, vanilla and salt--beat. Slowly add powdered sugar--beat until creamy.

#1466 - Ginger Cupcakes

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 eggs
1 cup Brer Rabbit green label baking molasses
4 cups flour
1 tsp. baking soda
1 TBSP boiling water
1 tsp. ginger
1/4 tsp. salt

In a mixer add butter, brown sugar--beat. Add eggs--beat. Add molasses--beat. In a measuring cup dissolve the baking soda in the boiling water--stir, then add to the batter and beat. Add ginger and salt--beat. Slowly add flour--beat. Line muffin tins with cupcake liners--fill each liner 2/3 full with batter. Bake at 350 degrees for 20 minutes.

#1465 - Chocolate Cracker Toffee Bark

(by Rachel Guarini - friend)

1 jelly roll pan (lip on all sides)
enough saltine crackers to entirely cover the bottom of the pan
1 cup white sugar
2 sticks butter (NO substitutes)
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Line a jelly roll pan with foil. Cover the foil with a single layer of saltine crackers (they should all be touching each other). Break crackers to fit on the sides if needed. In a saucepan over medium heat add butter and white sugar--stir and bring to a rolling boil, then cook/stir for 5 minutes. Remove saucepan from heat and carefully spread the butter mixture over the top of all the crackers. Bake at 350 degrees for 8 minutes or until golden brown. Remove pan from oven and immediately sprinkle the entire bag of chocolate chips evenly over the top of the butter mixture--let them melt. Use a greased spatula to carefully spread the melted chocolate evenly over the top. Cool completely, then refrigerate until cold and hard. Once hard, break into pieces. Keep refrigerated.