Friday, April 30, 2010

#1657 - Chocolate Chip Oatmeal Cake

(by Shirley McNevich)

1 3/4 cups boiling water
1 cup Quaker quick oats
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 stick softened Parkay margarine
2 beaten eggs
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 TBSP Hershey's cocoa
1 - 12oz. bag Nestle's semi-sweet chocolate bits
3/4 cup chopped walnuts OR pecans

In a bowl add the oats--pour the boiling water over the oats and let them stand for 10 minutes. Add white sugar, brown sugar and Parkay to the oats--stir until mixed. Add beaten eggs--stir. Add baking soda, salt and cocoa--stir. Slowly add flour--stir until mixed. Add 1/2 of the bag of chocolate chips--stir. Pour batter into a greased 9 x 13 cake pan. Spread the rest of the chocolate chips over the top of the batter. Sprinkle the chopped nuts over the top of the chocolate chips. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool and refrigerate before serving.

Thursday, April 29, 2010

#1656 - Instant Chocolate Peanut Butter Pie

(by Shirley McNevich)

1 cup Domino's powdered sugar
1/3 cup Jif peanut butter
1 - 3.75oz. box Jell-O instant chocolate pudding (made according to box directions)
Cool Whip
1 - 9" baked pie dough crust baked in a 9" pie plate (cool completely)

In a bowl add powdered sugar and peanut butter--mix until it forms crumbs. Place the peanut butter crumbs on the bottom of the pie shell. Add the prepared chocolate pudding on top of the peanut butter crumbs. Refrigerate until cold, then top with Cool Whip. Keep refrigerated.

Wednesday, April 28, 2010

#1655 - Chocolate Cake Bars

(by Aunt Eileen [Knouse] Carter)

1/2 cup softened butter
1 box Duncan Hines chocolate cake mix
1 cup Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips
1 cup Baker's angelflake coconut
1 cup chopped pecans
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)

Grease a 15 x 10 jelly roll pan (1" deep). In a bowl add cake mix and softened butter--use a fork or a pastry blender to make crumbs with the mixture. Sprinkle the crumb mixture into the bottom of the greased jelly roll pan. Spread the chocolate chips evenly over the crumbs. Sprinkle the peanut butter chips evenly over the crumbs. Sprinkle the coconut over the chips. Sprinkle the chopped pecans over the top. Drizzle the can of condensed milk evenly over the whole top. Bake at 325 degrees for 30-35 minutes or until slightly bubbling/lightly browned.

Tuesday, April 27, 2010

#1654 - Miracle Whip Carrot Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 1/4 cups Miracle Whip salad dressing
4 eggs
1/4 cup cold water
2 tsp. cinnamon
2 cups grated carrots
1/2 cup chopped walnuts

In a mixer add Miracle Whip, eggs, cold water and cinnamon--beat. Slowly add cake mix--beat until smooth. Remove bowl from mixer--add grated carrots and chopped walnuts--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Use our cream cheese frosting recipe #308 to frost the cake.

Monday, April 26, 2010

#1653 - Fluffy Banana Cake

(by Shirley McNevich)

1 cup canola oil
2 cups white sugar
3 eggs
2 cups mashed/rip bananas
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
2 tsp. vanilla
1/2 cup chopped black walnuts (optional)

In a mixer add white sugar, canola oil and eggs--beat. Add bananas--beat. Add baking soda, salt, baking powder, cream of tartar and vanilla--beat. Slowly add flour--beat until smooth. Remove bowl from mixer--add chopped black walnuts if desired--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely, then frost as desired (you can use our white frosting--recipe #2).

Sunday, April 25, 2010

#1652 - Homemade Saltwater Taffy

(by Shirley McNevich)

1 cup white sugar
3/4 cup Kayro lite corn syrup
2/3 cup water
1 tsp. salt
1 TBSP cornstarch
2 TBSP butter
2 TBSP vanilla
food coloring (optional)
2" squares of wax paper

Grease a cookie sheet--set aside. In a saucepan add white sugar, corn syrup, water, salt, cornstarch, butter, vanilla--stir until mixed. Place the saucepan over medium heat and continue stirring/cooking until mixture reaches 265 degrees on a candy thermometer. While stirring/cooking, use a greased pastry brush to brush down the sides of the saucepan (above the line of the sugar mixture)--this will help prevent the mixture from getting "sugary". Once at 265 degrees, pour the mixture on to the greased cookie sheet. When the mixture is cool enough to touch without burning your hands, grease your hands with Pam or with butter. Using your hands, keep pulling the taffy until the mixture gets lighter in color. Once the whole mixture is light in color, use a knife to cut off small pieces and wrap them in the 2" squares of wax paper (you'll have to work quickly). Optional--add a few drops of food coloring as soon as you remove mixture from heat--stir until the mixture is the color you desire.

Saturday, April 24, 2010

#1651 - Grape Salad

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups Domino's powdered sugar
1 cup Breakstone's sour cream
1 tsp. lemon juice (optional)
1 - 8oz. Cool Whip (thawed)
4lbs. seedless grapes (whole; removed from stems)

In a mixer add cream cheese and powdered sugar--beat. Add sour cream and lemon juice--beat until smooth. Remove bowl from mixer--add Cool Whip and fold into the mixture using a spoon. Add the grapes--stir carefully. Chill until cold before serving.

Friday, April 23, 2010

#1650 - Chinese Vegetable Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 - 10.75oz. Campbell's cream of chicken soup
1 can of water (use empty soup can to measure)
1 can of La Choy Chinese vegetables
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup uncooked rice
Chinese noodles

In a bowl add both soups and the can of water--stir. Add uncooked rice--stir. Add Chinese vegetables--stir and set aside. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and stir until meat is browned. Add browned meat to the soup mixture--stir. Pour the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 1 hour. Remove from oven, cover the whole top with Chinese noodles, and return to oven for 10-15 minutes longer.

Thursday, April 22, 2010

#1649 - Pita Burgers

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2 chopped tomatoes
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 package of pita bread
1 bag shredded cheese (your choice of type)

Wash, peel and slice the green/red/yellow peppers. Wash/peel/chop the tomato and onion. In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--stir and cook until meat is slightly browned. Add the sliced green/red/yellow pepper--stir and cook over low heat until peppers are tender (you may need to use a lid). Remove from heat. Stuff each pita bread with the hamburger/peppers mixture. Top with chopped tomatoes and shredded cheese. Optional--spread mayo or other condiment of your choice inside of the pita bread before stuffing.

Wednesday, April 21, 2010

#1648 - Sauerkraut Reuben Casserole

(by Shirley McNevich)

1 - 32oz. jar Silver Floss sauerkraut (drained)
2 medium tomatoes (sliced very thin)
2 to 4 TBSP thousand island salad dressing
2 TBSP butter
.75 to 1.5lbs. sliced corned beef (or more if you like)
2 cups shredded Swiss cheese
1 - 10oz. can refrigerated biscuit dough

In a saucepan or microwave, heat the sauerkraut until hot and then drain it. In a greased 9 x 13 baking dish spread the drained sauerkraut evenly over the bottom. Layer the sliced tomatoes on top of the sauerkraut. Spread the thousand island dressing over the top of the tomatoes. Dot the butter on top of the thousand island dressing. Layer the corned beef slices on top of the dotted butter. Spread the Swiss cheese over the corned beef. Open the biscuit dough and separate the biscuits. Separate each biscuit into 3 separate layers (so you end up with 3 biscuit sized pieces each 1/3 as thick as the original biscuit). Place all of the biscuit pieces evenly over the top of the cheese. Bake at 425 degrees for 10-12 minutes or until biscuits are golden brown.

Tuesday, April 20, 2010

#1647 - Spaghetti Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups cooked spaghetti (or any shape pasta)
1 can peas (drained)
1 can sliced carrots (drained)
1 1/2 cups cooked/diced potatoes
1/2 cup chopped celery
5 slices fried bacon
1 pint tomato juice
1 can cream of mushroom soup
1/2 lb. mozzarella cheese slices

In a skillet over medium heat add ground chuck, salt, pepper and onions--cook until meat is browned, then drain. Pour the ground chuck mixture into a Dutch oven. Add peas, carrots, diced potatoes, celery and cooked spaghetti/pasta--stir. Add a layer of cooked bacon slices on top. In a bowl add tomato juice and mushroom soup--stir. Pour soup mixture over the bacon slices carefully. Bake in the oven at 350 degrees for 45 minutes, remove from oven, layer cheese slices over the top, return to oven and bake 15 minutes longer.

Monday, April 19, 2010

#1646 - Coconut Cookie Bars

(by Shirley McNevich)

Crust: 18 graham cracker squares (crushed--should make about 1 1/2 cups); 4 TBSP white sugar; 1/3 cup melted butter
Filling: 3 cups Baker's angelflake coconut; 1 tsp. vanilla; 1 can Eagle brand sweetened condensed milk (NOT evaporated); 1/4 tsp. salt
Topping: 1 1/2 cups Nestle's semi-sweet chocolate bits; 1 TBSP Jif peanut butter

In a bowl add graham cracker crumbs, white sugar and melted butter--stir. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 10 minutes--set aside. In a separate bowl add coconut, vanilla, condensed milk and salt--stir until mixed. Spread the mixture on the graham cracker crust. Bake at 350 degrees for 12 minutes--set aside. In a microwave safe bowl add chocolate chips and peanut butter--melt according to bag directions and stir. Spread the melted mixture all over the top of the baked mixture. Cool completely, then refrigerate until cold. Cut into bars or squares.

Sunday, April 18, 2010

#1645 - German Chocolate Bars

(by Shirley McNevich)

1 box German chocolate cake mix
1 cup Baker's angelflake coconut
1 stick softened butter
1 cup chopped pecans
2 eggs
Topping: 1lb. Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened butter

In a mixer add 1 stick softened butter and eggs--beat. Slowly add cake mix--beat. Remove bowl from mixer--add coconut and chopped pecans--stir until mixed. Pour batter into a greased 11 x 14 pan (3" deep)--set aside. In a mixer add powdered sugar, cream cheese and 1 stick softened butter--beat until smooth. Spread the cream cheese mixture evenly on top of the cake batter. Bake at 350 degrees for 30-35 minutes or until the topping caramelizes. Cool completely, then cut into squares or bars.

Saturday, April 17, 2010

#1644 - Peanut Butter Nut Bars

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
1 tsp. vanilla
4 eggs
4 squares Baker's unsweetened baking chocolate
1 cup flour
1 1/2 cups chopped peanuts
1 bag mini marshmallows
1 cup Nestle's semi-sweet chocolate bits
1 cup Jif peanut butter
1 cup Rice Krispies cereal

In a mixer add butter, white sugar, eggs and vanilla--beat. Melt the baking chocolate according to box directions. Remove bowl from mixer--add melted baking chocolate and peanuts--stir just until mixed. Add flour--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 30 minutes. Remove from oven--add mini marshmallows all over the top--return to oven until marshmallows melt. Remove from oven. Melt the chocolate chips according to bag directions--add peanut butter to melted chocolate--stir until smooth. Add rice krispies to peanut butter mixture--stir. Wait 10 minutes, then spread the peanut butter mixture on top of the marshmallow topping. Cool completely. Cut into squares or bars.

Friday, April 16, 2010

#1643 - Quick Zucchini Fritters

(by Shirley McNevich)

3 cups grated zucchini (wash and peel before grating)
1 cup Bisquick
1/8 to 1/4 cup grated onions
1/4 tsp. pepper
1/2 tsp. parsley flakes
1 beaten egg
1 tsp. salt
1/2 cup shredded mozzarella cheese
canola oil for frying

In a bowl add grated zucchini, Bisquick, grated onions, pepper, parsley flakes, beaten egg, salt and shredded mozzarella cheese--stir until mixed. Add a few TBSP canola oil to a frying pan over medium heat--drop batter by teaspoonfuls into hot oil. When bottoms are browned, flip fritters and fry the other sides. Drain on paper towels.

Thursday, April 15, 2010

#1642 - Hash Brown Potato Casserole

(by Shirley McNevich)

1 - 2lb. bag frozen grated hash brown potatoes (thawed)
1 - 16oz. Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1 stick softened Parkay margarine (melted)
2 cups crushed Ritz crackers

In a bowl add thawed hash browns, sour cream, soup, chopped onions, salt and pepper--stir until mixed. Place the mixture evenly into a greased 9 x 13 baking pan. In a separate bowl add melted Parkay and Ritz crackers--stir. Spread Ritz cracker mixture evenly over the potato mixture. Bake at 350 degrees for 1 hour.

Wednesday, April 14, 2010

#1641 - Crispy Brownies

(by Shirley McNevich)

1 box of your favorite brownie mix (or make your own batter from scratch)
2 cups Rice Krispies cereal

Prepare brownie mix according to box directions (or make your own batter from scratch). When batter is ready, add the Rice Krispies--stir just until mixed. Bake according to box directions (or your recipe directions).

Tuesday, April 13, 2010

#1640 - Chocolate Cake Sundaes

(by Kim [Knecht] Bickel - friend)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O instant chocolate pudding mix
1 - 21oz. can cherry pie filling
Cool Whip for topping

Prepare cake according to box directions using a 9 x 13 cake pan. Cool completely. Cut the cake into 2" squares. Prepare pudding mix according to box directions, then put pudding in the refrigerator for 30 minutes. Using sherbet dishes or small bowls, add 2-3 squares of cake, then scoop some pie filling on top of the cake, scoop some pudding on top of the pie filling, then top with Cool Whip. Repeat with more sherbet dishes or small bowls.

Monday, April 12, 2010

#1639 - Strawberry Angelfood Cake

(by Cousin Robin Worhach)

2 cups eggs whites
1 1/2 tsp. cream of tartar
1 cup white sugar (after measuring, remove 4 TBSP and use the rest)
4 TBSP strawberry Jell-O powder
1 tsp. salt
1 tsp. vanilla
1 tsp. almond extract
1 1/2 cups Domino's powdered sugar
1 cup flour

In a mixer add egg whites--beat until they are frothy. Add salt and cream of tartar--beat until stiff peaks form. Add white sugar and Jell-O powder--beat. Remove bowl from mixer. Sift the flour and powdered sugar into a separate bowl. Once sifted, use a whisk to fold the flour mixture into the egg white mixture. Add vanilla and almond extract--stir with the whisk. Pour batter into an angelfood cake pan. Bake at 375 degrees for 35-40 minutes. Cool completely, then invert on to a cake plate. Dust with powdered sugar if desired.

Sunday, April 11, 2010

#1638 - Shaker Potatoes

(by Shirley McNevich)

1/2 cup butter (melted)
1/4 cup flour
1/2 cup grated Parmesan cheese
1 TBSP paprika + extra for sprinkling
3/4 tsp. salt
1/4 tsp. pepper
a pinch of garlic salt OR onion salt
6 medium red potatoes (washed, peeled and cut into wedges)

Spray a 9 x 13 baking pan with Pam. Pour the melted butter evenly into the baking pan. In a large Ziploc bag add flour, Parmesan cheese, paprika, salt, pepper and garlic/onion salt. Shake gently to mix. Wash the potato wedges in cold water and drain them. Place 1/2 of the potato wedges in the bag--close the bag and shake to coat. Place the covered potato wedges in a single layer in the buttered baking dish. Repeat with the rest of the potatoes. Sprinkle extra paprika over the top of the potatoes if you wish. Bake uncovered at 350 degrees for 30 minutes, remove from oven, turn all of the potatoes, return to oven and bake for 25-30 minutes longer or until tender.

Saturday, April 10, 2010

#1637 - Pineapple Macadamia Dessert

(by Kim [Knecht] Bickel - friend)

1 - 20oz. Dole crushed pineapple (do not drain)
1 - 21oz. can cherry pie filling
1 - box Duncan Hines yellow cake mix
1 cup butter (melted)
1 - 7oz. bag Baker's angelflake coconut
1 cup chopped macadamia nuts

In a greased 9 x 13 cake pan add the pineapple and its juice evenly. Spread the cherry pie filling over the pineapple evenly. Sprinkle the whole box of cake mix powder evenly over the top of the pie filling. Drizzle the melted butter all over the cake mix powder. Sprinkle the coconut and chopped macadamia nuts all over the top. Bake at 350 degrees for 40-55 minutes or until browned and bubbling.

Friday, April 09, 2010

#1636 - Skillet Macaroni

(by Shirley McNevich)

2 TBSP canola oil
1 chopped onion
1 chopped green bell pepper
2 minced garlic cloves
1 - 16oz. can kidney beans (drained)
1 - 10oz. frozen whole kernel corn (thawed and drained)
2 - 14.5oz. cans chopped tomatoes
1 - 8oz. box elbow macaroni
1 bag shredded Monterey Jack cheese
1 or 2 TBSP chili powder
1/2 tsp. pepper

Cook macaroni according to box directions--drain but do not rinse. In a skillet over medium heat add canola oil, chopped onions, green peppers, minced garlic, chili powder and pepper--stir and cook until onions and peppers are tender. Add kidney beans, corn, and chopped tomatoes--stir and bring to a boil. Reduce heat to simmer--stir and cook for 15 minutes. Add cooked macaroni--stir. Sprinkle shredded cheese all over the top and wait until cheese melts before removing from stove and serving.

Thursday, April 08, 2010

#1635 - Layered Banana Dessert

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup Parkay margarine (melted)
3 bananas (peeled and sliced into coin shaped pieces)
1 - 8oz. Philadelphia cream cheese (softened)
3 1/2 cups cold milk
2 - 3.75oz. boxes Jell-O vanilla instant pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, white sugar and melted Parkay--stir. Press the graham cracker into the bottom of a greased 9 x 13 glass baking dish. Evenly place the coin shaped banana pieces all over the graham cracker crust. In a mixer add cream cheese--beat. Add milk and both pudding mixes--beat until smooth. Spread the cream cheese mixture evenly over the banana pieces. Spoon the drained pineapple evenly over the cream cheese mixture. Spread the thawed Cool Whip on top of the pineapple layer. Refrigerate overnight.

Wednesday, April 07, 2010

#1634 - Cream Cheese Mud Cake

(by Shirley McNevich)

1 1/2 sticks softened Parkay margarine
1 1/2 cups flour
1 cup chopped nuts
4oz. thawed Cool Whip
1 - 8oz. + 1 - 3oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3.5oz. boxes Jell-O instant chocolate pudding mix
3 1/4 cups milk
1 - 8oz. thawed Cool Whip
2 cups crushed Oreo cookies

In a bowl add Parkay, flour, and chopped nuts--mix until it makes crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool completely. In a mixer add both packs of cream cheese, powdered sugar and 4oz. of Cool Whip--beat. Spread the cream cheese mixture evenly over the cooled crust. In a bowl add both pudding mixes and milk--beat with a whisk. When pudding sets, scoop the pudding mixture over the cream cheese layer. Spread the 8oz. Cool Whip on top of the pudding mixture. Sprinkle the crushed Oreo Cookies all over the Cool Whip. Refrigerate until cold.

Tuesday, April 06, 2010

#1633 - Chocolate Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix (baked in a 9 x 13 cake pan according to box directions)
24 large marshmallows
1 cup milk
1 cup white sugar
1 - 14oz. bag Baker's angelflake coconut
1 can of chocolate frosting (or make your own)

Bake the cake according to box directions. While cake is baking, in a saucepan over medium heat add white sugar, milk, marshmallows and the coconut--stir and cook until all of the marshmallows are melted. Remove cake from oven--cool slightly. Pour the marshmallow mixture evenly over the top of the warm cake. Cool completely. Once cake is cooled, frost the top of the marshmallow mixture with chocolate frosting.

Monday, April 05, 2010

#1632 - Microwave Dried Corn

(by Shirley McNevich)

1 - 7.5oz. package Cope's dried sweet corn
3 1/2 cups cold milk
3 TBSP white sugar
3 1/2 TBSP butter (melted)
1 tsp. salt
4 eggs

In a blender add the dried sweet corn--set blender on "grind" and run on high until corn is ground. Grease a 2qt. microwaveable glass casserole dish. Pour the ground corn into the greased casserole dish. Add the milk, white sugar, salt and melted butter--stir. In a blender add the four eggs--blend on high for 20 seconds. Pour the eggs into the corn mixture--stir. Cover the top of the dish with wax paper--microwave on high for 12 minutes. Remove from microwave, stir, return to microwave (covered with wax paper again) and cook on high for 10-15 minutes longer (watch closely when making this the first time because microwave powers differ greatly).

Sunday, April 04, 2010

#1631 - Buttermilk Crumb Cake

(by Shirley McNevich)

2 to 2 1/2 cups Domino's dark brown sugar
3 cups flour
3/4 cup softened butter
3 beaten eggs
1 cup buttermilk
1 tsp. baking soda

In a bowl add brown sugar, flour and softened butter--mix with a pastry blender until the whole mixture is crumbs. Remove 1 cup of the crumbs--reserve for later. Add beaten eggs, buttermilk and baking soda to the brown sugar mixture--mix with a wooden spoon until it makes batter. Pour the batter into a greased 9 x 13 cake pan. Sprinkle the reserved 1 cup of crumbs evenly on top of the batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness.

Saturday, April 03, 2010

#1630 - Deviled Ham Celery

(by Shirley McNevich)

1 - 2.5oz. can deviled ham
1 - 3oz. Philadelphia cream cheese (softened)
a pinch of dry mustard
3 to 4 celery ribs (washed and cut into 1" or 2" pieces)

In a bowl add deviled ham, softened cream cheese and dry mustard--stir until mixed. Stuff each piece of celery with the ham mixture and place them on a glass serving dish. Cover with Saran wrap and refrigerate until cold.

Friday, April 02, 2010

#1629 - Fruit Cocktail Heaven

(by Cousin Denise [Worhach] Logan)

1 pint of half and half cream
1 pint heavy whipping cream
2 bags of mini marshmallows (white or multicolored)
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 15oz. can Dole fruit cocktail (do NOT drain)
1 jar maraschino cherries (drain off the juice, rinse with water, drain again)

In a large bowl add half and half and heavy whipping cream--stir with a spoon. Add crushed pineapple/juice and fruit cocktail/juice--stir until mixed. Add drained cherries--stir. Add mini marshmallows--stir until mixed. Cover and refrigerate for 2 days before serving.

Thursday, April 01, 2010

#1628 - Condensed Milk Cheese Pie

(by Cousin Denise [Worhach] Logan)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Borden Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 tsp. vanilla
1 large ready-made graham cracker crust

In a mixer add cream cheese--beat. Add condensed milk, lemon juice and vanilla--beat. Pour the batter into the graham cracker crust--refrigerate overnight. After the pie is cold, top with your favorite pie filling (if you wish).