Monday, December 31, 2007

#802 - Baked Cheeseburger

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped medium onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. can Hunt's tomato sauce
1/4 cup Heinz ketchup
1 cup shredded cheddar cheese
1 - 7.5oz. can Pillsbury buttermilk biscuits (in the refrigerated section of the grocery store)

In a skillet add ground chuck, chopped onions, chopped red peppers, chopped green peppers, salt and pepper--cook until meat is browned, then drain the meat mixture. Return the meat mixture to the skillet and add tomato sauce and ketchup--stir and cook until hot. Grease a 1.5 qt. casserole/baking dish. Pour the meat mixture into the casserole. Sprinkle the cheese over the top. Open the biscuit can and separate the biscuits. Arrange the buttermilk biscuit dough on top of the cheese. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

Sunday, December 30, 2007

#801 - Sour Cream Mocha Cake

(by Shirley McNevich)

3 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter
1 cup white sugar
3 eggs
1 cup sour cream
Filling: 1 - 6oz. bag Nestle's semi-sweet chocolate bits, 1/2 cup Domino's dark brown sugar, 2 TBSP instant coffee
Glaze: 2 tsp. instant coffee, 3 TBSP boiling water, 1 3/4 cups Domino's powdered sugar

In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add the butter, white sugar--beat. Add eggs--beat. Add sour cream--beat. Slowly add flour mixture--beat and set aside. In a bowl add the chocolate bits, brown sugar and 2 TBSP instant coffee--stir well. Grease a bundt cake pan. Spoon 1/3 of the cake batter, then 1/2 of the filling mixture, then 1/3 of the cake batter, then the rest of the filling mixture, then remaining 1/3 batter into the bundt cake pan. Bake at 350 degrees for 1 hour to 1 hour 10 minutes (test with a toothpick at 1 hour). Cool completely, then flip it upside down on to a cake plate. Glaze: dissolve the 2 tsp. instant coffee into the 3 TBSP boiling water, then pour it in a bowl. Let it cool just a bit, then add the powdered sugar and stir. Drizzle the glaze over the cooled cake.

Saturday, December 29, 2007

#800 - Sticky Bun Muffins

(by Shirley McNevich)

1/3 cup butter (melted)
1/3 cup packed Domino's dark brown sugar
1/3 cup chopped pecans OR walnuts
2 1/4 cups Bisquick
2/3 cup milk
2 TBSP white sugar

In a bowl add melted butter, brown sugar and chopped nuts--stir. Spray muffin tins with Pam--do NOT use paper liners. Spoon the nut mixture evenly into 12 muffin holes in the tins. In a separate bowl add Bisquick, white sugar, milk--stir until the dough forms. Scoop a spoonful of dough on top of the nut mixture in each muffin cup. Bake at 425 degrees for 11-13 minutes or until browned. Remove from oven and dump the muffin tins upsidedown on to a piece of aluminum foil coated with Pam, but DO NOT remove the pan yet--let it sit for a few minutes so the brown sugar mixture drips down over each muffin. Remove the muffin pan and serve.

Friday, December 28, 2007

#799 - Cherry Cheesecake Bars

(by Shirley McNevich)

Crust: 1 cup walnuts, 1 1/4 cups flour, 1/2 cup packed Domino's dark brown sugar, 1/2 cup butter flavored Crisco, 1/2 cup Baker's angelflake coconut

Filling: 2 - 8oz. Philadelphia cream cheese (softened), 2/3 cup white sugar, 2 eggs, 2 tsp. vanilla, 1 - 21oz. can cherry pie filling

Grease a 9 x 13 cake pan--set aside. Chop 1/2 cup of the walnuts coarsely--set aside. Chop the other 1/2 cup walnuts finely--set aside. In a bowl add flour, brown sugar, Crisco--mix with your hands to form crumbs. Add the finely chopped walnuts and the coconut to the crumbs--mix well. Remove 1/2 cup of this mixture and set aside. Press the rest of the mixture into the bottom of the cake pan. Bake the crust at 350 degrees for 15 minutes. In a mixer add cream cheese, white sugar, eggs, vanilla--beat until smooth. Spread the cream cheese mixture over the crust as soon as you bring the crust out of the oven. Place the cake pan in the oven and bake at 350 degrees for 15 minutes. Remove from oven and pour cherry pie filling over the top (while it's still hot). In a bowl add the reserved crumb mixture and the coarsely chopped walnuts--sprinkle this mixture evenly on top of the cherries. Return to oven and bake at 350 degrees for 15 minutes. Cool completely, then refrigerate overnight. Cut into bars.

Thursday, December 27, 2007

#798 - Green Beans with Cheese

(by Shirley McNevich)

10 slices bacon (cooked and drained--reserve 1/4 cup of bacon drippings)
2 - 16oz. bags frozen cut green beans
1lb. mushrooms (sliced)
3/4 cup chopped onion
3/4 tsp. ground black pepper
1 - 16oz. jar Cheez Whiz

Crumble the cooked bacon and set aside. Cook green beans according to package directions--drain well. In a skillet add reserved bacon drippings, sliced mushrooms and chopped onion--cook on medium and stir for about 10 minutes, then drain. Add the crumbled bacon (but reserve 2 TBSP crumbled bacon for later), cooked green beans and pepper to the skillet with the drained mushrooms and onions--stir lightly. Spray a 2 qt. casserole dish with Pam. Pour everything from the skillet into the casserole dish. Microwave the Cheez Whiz according to the label on the jar. Pour the melted Cheez Whiz on top of the green bean mixture in the casserole dish. Sprinkle the 2 TBSP reserved crumbled bacon over the top. Bake at 350 degrees until hot enough to serve.

Wednesday, December 26, 2007

#797 - Caramel Bars

(by Shirley McNevich)

1 1/2 sticks softened Parkay margarine
1 egg
1 - 17.5oz. bag Betty Crocker chocolate chip cookie mix
2 cups Kellogg's Rice Krispies cereal
1 - 14oz. bag Kraft caramels
1/4 cup heavy whipping cream
1 tsp. vanilla

In a mixer add 1 stick Parkay, egg--beat. Add cookie mix--beat until blended. Remove bowl from mixer and stir in Rice Krispies. Remove 1 1/2 cups of the mixture--set aside. Grease a 7 x 11 baking dish/pan. Press the rest of the mixture into the dish/pan. Bake at 375 degrees for 15 minutes. While it's baking, in a saucepan add 1/4 stick Parkay, unwrapped caramels (all of them), and heavy whipping cream--cook over low heat while stirring until well blended and melted. Remove saucepan from heat and stir in the vanilla. Remove pan from oven after the 15 minutes are up and pour the hot caramel mixture over the top. Use a spoon to drop spoonfuls of the reserved dough mixture that you set aside earlier. Return pan to oven and bake at 375 degrees for 20 minutes. Cool pan on rack before cutting.

Tuesday, December 25, 2007

#796 - Homemade Soft Pretzels

(by Shirley McNevich)

4 tsp. dry active yeast
1 tsp. white sugar + 1/2 cup white sugar
1 1/4 cups warm water
4 cups hot water
5 cups flour
1 1/2 tsp. table salt
1 TBSP canola oil or vegetable oil + more for oiling a bowl
1/2 cup baking soda
kosher salt for sprinkling


Add dry yeast, 1 tsp. white sugar and 1 1/4 cups warm water in a bowl--stir until dissolved, then let it stand for 10 minutes. In a separate bowl add the flour, 1/2 cup white sugar, and 1 1/2 tsp. table salt--add the yeast mixture and the canola/vegetable oil--mix to form the dough (if too dry add a little water). Use your hands to knead the dough until it's smooth. Use more oil to grease a bowl lightly--place the dough in the bowl and keep turning it until the dough has been oiled. Cover the bowl with a dish towel and let it rise at room temperature for 1 hour. Preheat oven to 450 degrees. In a bowl add the 4 cups hot water and the baking soda--stir until dissolved. Place the dough on the counter and cut into 10-12 even pieces. Roll each dough piece into a "snake", then twist into a pretzel shape. As you finish each pretzel, dip them into the baking soda water and place directly on to greased cookie sheets. Sprinkle the tops of each pretzel with the desired amount of kosher salt--at this point you can also sprinkle with any flavoring you like (such as dry ranch dressing mix). Bake at 450 degrees for 8-9 minutes or until brown.

Sunday, December 23, 2007

#795 - Creamy Pumpkin Cake

(by Shirley McNevich)

1 - 18.5oz. box Dunan Hines yellow cake mix with pudding in the mix
1 cup Libby's canned pumpkin
3/4 cup egg whites
1/2 cup water
1/4 cup sour cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
Cool Whip for topping

In a mixer add cake mix, pumpkin, egg whites, water, sour cream, cinnamon, nutmeg and ginger--beat on low until all ingredients are moistened, then beat on high speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes. Test with a toothpick for doneness. After it cools, top with Cool Whip when serving.

#794 - Fruitcake Dessert

(by Jane Berry - friend)

1 quart fruit pieces (peaches, cherries or blueberries--or a mix of the three)
2 eggs
1 1/3 cups white sugar
1/2 tsp. cinnamon
1/2 cup water
1 tsp. vanilla
1 cup flour
2 TBSP softened butter
1 tsp. baking powder
1/4 tsp. salt

Grease a large casserole dish. Separate the eggs, then beat the egg whites until stiff--set aside. Place fruit pieces on the bottom of the casserole dish. Sprinkle the 1/3 cup white sugar on the fruit. Sprinkle the cinnamon on top of the white sugar. In a mixer, add egg yolks, 1 cup white sugar, water, vanilla, butter, flour, baking powder, and salt--beat until mixed well. Remove bowl from mixer and fold in the beaten egg whites. Pour entire mixture on top of the fruit in the casserole dish. Bake at 350 degrees for 1 hour.

Saturday, December 22, 2007

#793 - Easy Chocolate Caramels

(by Shirley McNevich)

2 sticks butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup Kayro lite corn syrup
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 2oz. square Baker's unsweetened baking chocolate
1 tsp. vanilla

Use an 8" square brownie pan--line it with foil, then spray with Pam. In a saucepan over medium heat add butter, white sugar, corn syrup and brown sugar--cook and stir. Bring to a boil, then add condensed milk and the chocolate--cook and stir until chocolate is melted. Turn heat down to medium low--cook and stir until it measures 245 degrees on a candy thermometer. Remove from heat and add vanilla--stir quickly, then pour mixture into the greased and foiled pan. Once it has cooled, use the foil edges to lift it out of the pan, peel off the foil and place mixture on a cutting surface. Cut the batch into small pieces and wrap each piece in Saran Wrap. If you have difficulty cutting the caramels, grease the knife.

Thursday, December 20, 2007

#792 - Turkey Bake

(by Shirley McNevich)

1 stick butter
1 1/4 cups water
3 1/2 cups seasoned stuffing crumbs
1 - 2.8oz. can french fried onions (French's or Durkee's)
1 - 10.75oz. Campbell's condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked turkey (cut into bite sized pieces--leftovers can be used)
1 - 10oz. frozen peas (thawed and drained)

In a saucepan add water--bring to a boil. Remove saucepan from heat, add butter and stir until it melts. In a bowl add stuffing crumbs--pour butter/water mixture over the crumbs--stir and add 1/2 of the can of french fried onions--stir. Grease a casserole dish--spoon the stuffing mixture into the greased casserole--make sure you cover the bottom and the sides. In a separate bowl add the soup and milk--stir. Add turkey and peas to the soup--stir. Pour the turkey/soup mixture into the stuffing shell that you created in the casserole dish. Bake covered at 350 degrees for 30 minutes. Remove from oven, sprinkle the rest of the french fried onions over the top, return to oven and bake uncovered for 5-10 more minutes.

Wednesday, December 19, 2007

#791 - English Muffin Bread

(by Shirley McNevich)

5 1/2 to 6 cups flour (spooned lightly into a measuring cup)
2 envelopes active dry yeast
1 TBSP white sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
cornmeal for sprinkling

In a large bowl add 3 cups of the flour, yeast, salt, white sugar and baking soda--stir lightly. Heat the milk and the water separately until very hot but not boiling (120-130 degrees). Pour the hot milk and the hot water to the flour mixture--stir with a wooden spoon and beat well. Stir in enough of the flour that wasn't used yet to make a stiff batter (like a bread dough batter). Divide the dough in half and grease two bread loaf pans. Sprinkle the cornmeal in the bottoms and sides of the pans and place one dough in each pan. Sprinkle some cornmeal on the top of each loaf. Cover each with Saran Wrap and let them rise until they double in size (about an hour). Remove the Saran Wrap and bake at 400 degrees for 25 minutes. Remove from loaf pans immediately and cool. After they are cool, slice them like bread (but they will have nooks and crannies like English Muffins).

Tuesday, December 18, 2007

#790 - Fudge Swirl Pie

(by Shirley McNevich)

1 3/4 cups flour
2 envelopes rapid rise yeast
2 TBSP white sugar
1/2 tsp. salt
3/4 cup very warm water
2 TBSP butter (melted)
Topping: 1 cup of hot fudge ice cream topping sauce (do NOT substitute with chocolate syrup or it won't work)
Icing: 1 cup Domino's powdered sugar, 2 TBSP milk

Put the warm water in a large bowl--add the yeast and stir. Add the salt, white sugar and melted butter--stir. Add the flour--stir until mixed. Spray a 9" DEEP pie plate with Pam. Spread batter evenly in the greased pie plate. Scoop spoonfuls of the hot fudge sauce on top. Use a knife to swirl the fudge sauce through the batter (like a marble cake). Place it in a cold oven, turn heat to 350 degrees and bake 25-30 minutes or until firm and brown. Cool completely. Frosting: in a bowl add the powdered sugar and milk--stir. Spread frosting on top of the pie. Refrigerate.

Monday, December 17, 2007

#789 - Chocolate Sour Cream Pound Cake

(by Shirley McNevich)

2 sticks softened Parkay margarine
2 1/2 cups white sugar
2 tsp. vanilla
5 eggs
3/4 cup Hershey's cocoa
2 1/2 cups flour
1 tsp. baking powder
1 cup sour cream
1 - 8oz. Cool Whip
Domino's powdered sugar

In a mixer add Parkay, white sugar--beat. Add eggs--beat. Add vanilla and sour cream--beat. In a separate bowl, sift the flour, cocoa and baking powder--stir. Add cocoa mixture to the batter--beat. Pour batter into a greased and floured tube pan. Bake at 325 degrees for 55 to 65 minutes. Test with a toothpick for doneness. Let it cool in the pan for 30 minutes, then dump it upside down on to a plate. Dust with powdered sugar. Serve with Cool Whip.

Sunday, December 16, 2007

#788 - Peanut Butter Snack Mix

(by Shirley McNevich)

3 TBSP honey
2 TBSP butter
3 TBSP Jif peanut butter
4 cups assorted Chex cereal
2 cups miniature pretzels
1/3 cup dry roasted peanuts (or more if you like)

In a microwave safe bowl add honey, butter and peanut butter--microwave on high until it's soft enough to stir, then stir until smooth. In a large bowl add Chex cereal, pretzels and peanuts--stir. Pour peanut butter mixture over the cereal mixture--stir and toss to coat. Butter a jelly roll pan and spread the whole mixture on the jelly roll pan. Bake at 175 degrees for 90 minutes (stir mixture after the first 45 minutes of baking). Keep refrigerated after it has cooled.

Saturday, December 15, 2007

#787 - Oreo Cookie Cake

(by Shirley McNevich)

1 package Oreo regular OR DoubleStuff cookies
3/4 stick of butter (melt after measuring)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. containers Cool Whip (thawed)
1 large box Jell-O INSTANT chocolate pudding (prepared according to box directions)

Make the chocolate pudding according to the box directions--refrigerate until firm. Add Oreo cookies to a Ziploc bag a few at a time--crush them using a rolling pin, dump crushed cookies into a bowl and repeat until all cookies have been crushed. Reserve 1/2 cup of the crushed Oreo cookies for later. Add the melted butter to the remaining crushed cookies in the bowl--mix, then press cookie/butter mixture into a 9 x 13 cake pan. In a mixer add cream cheese and powdered sugar--beat. Add one container of Cool Whip to the cream cheese mixture--beat. Spread cream cheese mixture on top of the crushed cookie layer in the cake pan. Scoop the chilled chocolate pudding on top of the cream cheese layer. Spread second container of Cool Whip on top of the chocolate pudding layer. Sprinkle the reserved cookie crumbs on top. Refrigerate overnight before serving.

Friday, December 14, 2007

#786 - Raisin Cookies

(by Aunt Isabelle "Snooky" McNevich Worhach)

2 cups raisins
1 cup water
3 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup Crisco
1 3/4 cups white sugar
2 eggs
1 tsp. vanilla
1/2 cup chopped walnuts

Put raisins in a saucepan and pour the water on them--turn heat to medium and bring to a boil, then boil for 5 minutes. Do NOT drain the raisins--just set them aside to cool. In a bowl add flour, baking soda, baking powder, salt, cinnamon, nutmeg--stir and set aside. In a mixer add Crisco, white sugar, eggs--beat. Add vanilla--beat. Remove bowl from mixer--add the raisins/raisin juice and walnuts--stir with a wooden spoon. Add flour mixture--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes.

Thursday, December 13, 2007

#785 - Cocoa Chocolate Chip Cookies

(by Shirley McNevich)

2 1/4 cups flour
1/2 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
1 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 tsp. vanilla
2 eggs
2 cups Nestle's semi-sweet chocolate chips

In a bowl add flour, cocoa, baking soda and salt--stir and set aside. In a mixer add butter, brown sugar, and white sugar--beat. Add vanilla--beat. Add eggs--beat for 2 minutes. Add flour mixture slowly--beat. Remove from mixer and add chocolate chips--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Cool for 2 minutes before removing from cookie sheets.

Wednesday, December 12, 2007

#784 - Cool Whip Cookies

(by Shirley McNevich)

1 box any flavor Duncan Hines cake mix
1 8oz. Cool Whip (thawed)
1 egg

In a bowl add egg--beat. Add cake mix and Cool Whip--stir until blended. Drop by teaspoonsful on to cookie sheets (it will depend on which flavor cake mix whether or not you need to grease the cookie sheets--try one test cookie first to figure this out). Bake at 350 degrees for 10-12 minutes.

Tuesday, December 11, 2007

#783 - Peanut Butter Treats

(by Shirley McNevich)

1 - 12oz. Nestle's butterscotch morsels
1 cup Jif peanut butter
6 cups Kellogg's rice krispies cereal

In a saucepan over low heat add butterscotch morsels and peanut butter--stir and melt until smooth. Remove from stove and add rice krispies--stir until coated. Grease a 9 x 13 cake pan with butter--press the mixture evenly in the greased cake pan. Let it cool, then refrigerate until cold. Cut into squares. Keep refrigerated.

Monday, December 10, 2007

#782 - Chocolate Chip Applesauce Cookies

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup flour
1/3 cup canola oil
2 eggs
1 - 4oz. container (1/2 cup) applesauce
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1/2 cup chopped pecans

In a mixer add cake mix, canola oil and eggs--beat. Add applesauce--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and pecans--stir. Drop by teaspoonsful on to greased cookie sheets 2" apart. Bake at 350 for 12-14 minutes.

Sunday, December 09, 2007

#781 - Blonde Brownies

(by Shirley McNevich)

2 1/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups Domino's dark brown sugar (packed)
3/4 cup softened butter
3 eggs
1 tsp. vanilla
1 - 12oz. Nestle's semi-sweet chocolate morsels

In a bowl add flour, baking powder and salt--stir and set aside. In a mixer add brown sugar and butter--beat. Add eggs and vanilla--beat. Add flour mixture slowly--beat. Remove bowl from mixer and stir in the chocolate morsels. Grease a 10 x 15 jelly roll pan. Spread batter into the jelly roll pan. Bake at 350 degrees for 20-25 minutes or until top is golden brown. Cool completely before cutting.

Saturday, December 08, 2007

#780 - Turkey Noodle Soup

(by Shirley McNevich)

3 1/2 cups Swanson chicken broth (or make your own)
1/2 tsp. pepper
1 tsp. salt
1 chopped onion
1/2 cup chopped celery
1/2 cup fresh chopped parsley
2 cups cooked and cubed turkey
8oz. medium egg noodles (raw)

In a large saucepan add broth, salt, pepper, celery, onion--bring to a boil. Add raw noodles--cook over medium heat until noodles are cooked to your taste. Add the turkey--stir and heat until hot enough to serve. If it seems too dry add more chicken broth.

Friday, December 07, 2007

#779 - Baked Lasagna Casserole

(by Shirley McNevich)

1 lb. ground chuck
1 chopped onion
1 chopped garlic clove
2 TBSP olive oil
2 - 6oz. cans tomato paste
2 cup water
1 tsp. salt
1/2 tsp. pepper
1 - 8 oz. box lasagna noodles
2 eggs
3/4 lb. ricotta cheese
3/4 lb. grated mozzarella cheese
Parmesan cheese
1 tsp. chopped parsley

In a skillet add the ground chuck, salt, pepper, chopped onion, chopped garlic, and chopped parsley--cook until beef is browned. Add the tomato paste and water--stir, then simmer meat sauce for about an hour. Cook the lasagna noodles according to box directions--drain and set aside. In a bowl add eggs and ricotta cheese--mix well. Grease a 9 x 13 baking dish. Layer the meat sauce, then lasagna noodles, then ricotta mixture, then mozzarella cheese--continue layering until all ingredients are used up--try to keep enough meat sauce so that you can use the meat sauce as the final layer. Sprinkle the Parmesan cheese on top and bake at 375 degrees for 30-40 minutes.

Thursday, December 06, 2007

#778 - Cream Cheese Cutout Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
1 - 3oz. softened Philadelphia cream cheese
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk
2 1/4 cups flour
1 beaten egg

In a mixer add white sugar, butter and cream cheese--beat. Add salt, almond extract, vanilla--beat. Add egg yolk--beat well. Slowly add flour--beat. You MUST refrigerate the dough overnight. The next day, flour your counter--break off 1/3 to 1/4 of the dough to work with at a time and roll it with a rolling pin to 1/8" thick. Use your favorite cookie cutters to cut the shapes, then place on ungreased cookie sheets. If you will be frosting them, they are ready to bake. If you are NOT frosting them, beat the egg in a bowl and then brush each cookie lightly with the beaten egg. Sprinkle cookies with colored sugar. Bake at 375 degrees for 7-10 minutes (or until golden brown).

Wednesday, December 05, 2007

#777 - Milk Duds Cookies

(by Shirley McNevich)

1 1/2 cups Crisco (butter flavor)
1 1/2 cups Jif smooth peanut butter
2 cups white sugar
1 1/2 cups Domino's dark brown sugar (packed)
4 eggs
3 3/4 cups flour
2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1 - 10oz. package Milk Duds chocolate candy


In a mixer add Crisco, peanut butter, 1 1/2 cups white sugar and brown sugar--beat. Add eggs--beat. In a bowl add flour, baking soda, baking powder and salt--stir. Add flour mixture slowly to the batter--beat. Remove the bowl from the mixer and refrigerate for 1 hour. Remove batter from refrigerator. Place the remaining 1/2 cup white sugar in a bowl--set aside. Use a tablespoon--pick up a tablespoon full of cookie dough and shape it around ONE milk dud, then roll it into a ball in your hands. Drop the cookie ball in the bowl with the white sugar and roll it to coat. Repeat with all dough and milk duds. Place cookie balls 2" apart on a greased cookie sheet. Bake at 350 degrees for 8-10 minutes. It's a good idea to do a test cookie if you haven't made these before as baking times will vary.

Tuesday, December 04, 2007

#776 - One Bowl Macaroons Cookies

(by Shirley McNevich)

1 1/3 cups Baker's angelflake coconut
1/3 cup Eagle brand sweetened condensed milk
1/2 tsp. vanilla

Add all ingredients in a bowl--mix well with a spoon. Drop teaspoonsful 1" apart on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown.

Monday, December 03, 2007

#775 - Chicken and Broccoli Noodles

(by Shirley McNevich)

8oz. extra broad egg noodles
1 - 16oz. package frozen broccoli pieces
1/2lb. skinless, boneless chicken breast (cut into long strips)
1 cup water
2 TBSP dijon mustard
1 TBSP flour
1 TBSP lemon juice
2 cubes chicken broth bouillon
1/2 cup sour cream
1 tsp. salt

In a pot cook noodles and salt according to package directions. In the last 4 minutes of noodle cooking time add the frozen broccoli pieces. When noodles are done cooking, drain the broccoli/noodles. Grease a skillet. Cook the chicken strips over medium heat in the skillet and brown chicken on both sides. In a bowl add the water, mustard, flour, lemon juice and 2 broth cubes--stir well. Add the broth mixture to the skillet with the chicken. Add the sour cream to the skillet--stir. Add the noodles and broccoli--stir. Heat until hot enough to serve but do not boil.

Sunday, December 02, 2007

#774 - One Pot Tuna and Noodles

(by Shirley McNevich)

3 cups water
8oz. extra broad egg noodles
1 cup frozen mixed vegetables
1 - 10.75oz. Campbell's condensed cheddar cheese soup
1 - 6oz. can tuna (drained and flaked)
1/2 cup milk
1/4 tsp. pepper
1 tsp. salt

In a saucepan over medium heat bring the water and 1 tsp. salt to a boil--add noodles and cook until tender. Add the frozen vegetables--cook until tender. Do not drain. Add the cheddar cheese soup--stir. Turn heat down to simmer. Add the flaked tuna, milk and pepper--stir. Heat until it's hot enough to serve. Place a lid on the saucepan, remove from heat and let it sit 5 minutes before serving.

Saturday, December 01, 2007

#773 - Seafood Fancy

(by Joyce Ann Scirmacher - friend)

1 cup crab meat
1 cup cooked shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup mayo
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
pepper to your taste
1 cup bread crumbs
2 TBSP melted butter

Add all ingredients to a casserole dish--stir until mixed. In a separate bowl add bread crumbs and melted butter--stir. Sprinkle bread crumbs over the top of the casserole mixture. Bake at 350 degrees for 45-50 minutes.