Thursday, June 30, 2011

#2083 - Chili Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 15oz. can Hormel chili (your choice of spiciness)
1/2 cup shredded cheddar cheese

Spray a glass pie plate with Pam. Spread the cream cheese over the bottom of the pie plate. Pour the chili over the cream cheese. Sprinkle the shredded cheddar cheese over the top of the chili. Microwave on high for 1 minute or until cheese melts. Serve with crackers or tortilla chips.

Wednesday, June 29, 2011

#2082 - Scratch Lemon Meringue Pie

(by Shirley McNevich)

1 baked 9" pie crust
1 cup white sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks (slightly beaten)
1 lemon (room temperature)
grated lemon zest from the lemon peel
1/4 cup lemon juice (from the lemon)
1 TBSP softened butter
Meringue: 3 egg whites; 1/3 cup white sugar

Bake a 9" pie crust--cool and set aside. In a saucepan add 1 cup white sugar, cornstarch, and gradually add water while stirring (so it doesn't get lumpy). Add slightly beaten egg yolks--stir. Place saucepan on stove over medium heat--cook/stir until boiling. Once boiling, boil for 1 minute, then remove from heat. Add lemon zest, lemon juice and butter--stir until mixed and smooth. Cool mixture for 10-15 minutes, then stir. Pour the mixture into the cooled crust. In a mixer add 3 egg whites--beat on high until foamy. Slowly add 1/3 cup white sugar--keep beating until stiff peaks form. Spread the meringue mixture over the top of the pie using a spatula--make sure none of the lemon mixture is showing through. Wet your forefinger and lightly touch the meringue and make a spiral pattern in the meringue (starting at the edge and ending up in the center of the pie). Bake at 375 degrees for 10-15 minutes or until meringue is slightly browned. Cool completely. Refrigerate until cold.

Tuesday, June 28, 2011

#2081 - Raspberry Cheesecake Bars

(by Shirley McNevich)

1 cup white sugar
1 stick softened butter
1 1/4 cups flour
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1 egg
1/4 cup SEEDLESS raspberry jam (NOT jelly and NOT preserves)--room temperature

Grease a 9" square cake pan. In a bowl add 1/2 cup white sugar, softened butter and flour--mix with your hands or with a pastry blender to make crumbs. Press the crumb mixture into the bottom of the greased cake pan. Bake at 350 degrees for 15 minutes or until just starting to turn light brown. In a mixer add 1/2 cup white sugar and cream cheese--beat. Add vanilla and egg--beat until smooth. Spread the cream cheese mixture over the warm crust. Place 2 TBSP of the room temperature jam into a cup--beat well with a fork. Dot the jam over the cream cheese and use a knife to swirl it through just the cream cheese layer. Bake at 350 degrees for 20 minutes or until set. Cool to room temperature. Place the rest of the jam into a cup--beat well with a fork. Spread the rest of the jam evenly over the top of the cream cheese layer. Refrigerate overnight before cutting.

Monday, June 27, 2011

#2080 - Peach Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
6 TBSP Parkay margarine (melted)
1 cup white sugar
4 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box peach flavor Jell-O gelatin
2 fresh peaches (washed, peeled, pitted and chopped)
1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, melted margarine and 1/4 cup white sugar--stir. Press mixture into the bottom of a greased 9 x 13 glass baking dish. Refrigerate crust until cold. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add dry peach Jell-O mix--beat well. Remove bowl from mixer--add Cool Whip and chopped peaches--stir with a spoon until mixed. Pour batter into cold graham cracker crust. Refrugerate overnight.

Sunday, June 26, 2011

#2079 - Marbled Fudge

(by Shirley McNevich)

3 cups Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
dash of salt
2 tsp. vanilla
1 - 10oz. bag Nestle's white chocolate chips (chopped)

Chop the white chocolate chips into small pieces--set aside. In a saucepan over low heat add all semi-sweet chocolate chips, salt and condensed milk--stir/cook until melted and smooth. Remove from heat--add vanilla and chopped white chocolate chips--stir until blended. Pour batter into a foil lined and greased fudge pan. Cool completely. Refrigerate overnight. The next day remove from fudge pan, peel off the foil and cut into squares.

Saturday, June 25, 2011

#2078 - Turtle Pumpkin Pie

(by Shirley McNevich)

1/4 cup + 3 TBSP caramel ice cream topping
1 ready-made graham cracker crust (or make your own)
1/2 cup + 2 TBSP chopped pecans
1 cup cold milk
2 - 3.4oz. boxes Jell-O vanilla instant pudding mix
1 cup Libby's canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)

Pour 1/4 cup of the caramel ice cream topping evenly into the bottom of the graham cracker crust. Sprinkle 1/2 cup chopped pecans over the caramel. In a mixer add both boxes of pudding mix and milk--beat on low until mixed. Add pumpkin, cinnamon and nutmeg--beat just until mixed. Remove from mixer--add 1 1/2 cups of the Cool Whip--stir with a spoon until mixed. Pour the batter into the crust. Refrigerate until cold. When ready to serve, spread remaining Cool Whip over the top. Drizzle 3 TBSP caramel over the Cool Whip. Sprinkle 2 TBSP of chopped pecans over the top.

Friday, June 24, 2011

#2077 - Peanut Butter Milk Chocolate Cookies

(by Shirley McNevich)

2 3/4 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 cup softened Parkay margarine
3/4 cup white sugar
3/4 cup firmly packed Domino's dark brown sugar
2 tsp. vanilla
1/2 tsp. water
2 eggs
3 cups of Nestle's peanut butter and milk chocolate morsels (they have peanut butter and milk chocolate mixed into the same chips)
Optional - 1 cup of coarsely chopped nuts

In a mixer add margarine, white sugar, brown sugar, eggs--beat until smooth. Add vanilla, water, baking soda, salt--beat. Slowly add flour--beat. Remove bowl from mixer and add peanut butter milk chocolate morsels - stir with a wooden spoon. Add nuts if desired--stir with a wooden spoon. Drop by teaspoonsfuls on to greased cookie sheets. Bake at 375 degrees 10-12 minutes.

Thursday, June 23, 2011

#2076 - Peppermint Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup Domino's powdered sugar
1/2 tsp. peppermint extract
1 1/4 cups flour
1/2 cup cornstarch
Glaze: 1 1/2 cups Domino's powdered sugar; 2 TBSP softened butter; 1/4 tsp. peppermint extract; 1 or 2 TBSP milk

In a mixer add 1 cup butter, 1/2 cup powdered sugar and 1/2 tsp. peppermint extract--beat. Slowly add flour and cornstarch--beat. Refrigerate batter for 1 hour. Remove batter from refrigerator--scoop batter by a rounded teaspoonful and shape it into a 1" ball. Place dough ball on greased cookie sheets. Repeat with all batter. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Let cookies stand for 2 minutes before removing from cookie sheets. Cool cookies completely. Glaze: in a bowl add 1 1/2 cups powdered sugar, 2 TBSP butter and 1/4 tsp. peppermint extract--stir until smooth. Add 1 TBSP of milk at a time and stir--only add enough milk to get a glaze consistency. Drizzle the glaze over the cooled cookies.

Wednesday, June 22, 2011

#2075 - Coconut Cream Cheese Pie

(by Shirley McNevich)

1 ready-made graham cracker crust (or make your own)
1 - 3oz. Philadelphia cream cheese (softened)
1 TBSP white sugar
1/2 cup milk
1 1/3 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
1 tsp. vanilla

In a mixer add cream cheese and white sugar--beat. Add milk--beat. Add vanilla--beat. Remove bowl from mixer--add coconut and Cool Whip--stir with a spoon. Pour batter into graham cracker crust. Freeze the pie overnight. Place the pie on your counter 15-20 minutes before cutting. Return any leftover pie to the freezer.

Tuesday, June 21, 2011

#2074 - Square Blueberry Cake

(by Shirley McNevich)

1 1/2 cups sifted flour (measure before sifting)
1 tsp. baking powder
2 eggs
1/2 cup Crisco shortening
1 cup white sugar + extra for sprinkling
1/3 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups fresh blueberries
flour for coating blueberries

In a bowl add blueberries and a few teaspoons of flour--toss to coat--set aside. In a bowl add 2 egg whites--beat until stiff and set aside. In a mixer add Crisco and white sugar--beat. Add 2 egg yolks--beat. Add milk, lemon juice and vanilla--beat. Add baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Add flour-coated blueberries--stir just until mixed. Pour batter into greased and floured 9" square cake pan. Sprinkle some extra white sugar all over the top of the batter. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean.

Monday, June 20, 2011

#2073 - Butterscotch Pecan Bars

(by Shirley McNevich)

2 1/2 lbs. tart apples (washed, peeled, cored and diced)
1 - 12oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
Topping: 1/2 cup flour; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup butter; 1 cup chopped pecans; 3/4 cup Quaker quick oats

Grease a 9 x 13 glass baking dish. Spread the diced apples in the baking dish. In a bowl add butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir until mixed. Sprinkle the butterscotch mixture evenly over the apples. Bake at 350 degrees for 20 minutes. While it's baking, in a bowl add 1/2 cup flour, 1/4 cup brown sugar and butter--use a pastry blender and mix until it makes crumbs. Add chopped pecans and oats--stir until mixed. When you remove apple mixture from oven, sprinkle the crumb mixture evenly over the top and bake 30-40 minutes longer or until apples are tender.

Sunday, June 19, 2011

#2072 - Butterscotch Sticky Buns

(by Shirley McNevich)

5 TBSP butter
2 - 8oz. packages refrigerated Pillsbury crescent dinner rolls
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans
1/4 cup white sugar
3 tsp. water
1 tsp. cinnamon

Spray the bottom and sides of a 9 x 13 cake pan with Pam. Melt 2 TBSP of the butter--spread it over the bottom of the pan. Unroll and separate the dinner rolls into 16 triangle shaped pieces. Place the dough pieces on wax paper. Spread 1 1/2 cups of the butterscotch morsels evenly over each of the dough pieces. Start at one corner of one dough piece--roll it up from the corner to the other side of the dough. Repeat with all dough pieces. Place dough pieces into the cake pan. Bake at 375 degrees for 15-20 minutes or until lightly browned. While rolls are baking, in a saucepan over low heat add the rest of the butterscotch morsels and 3 TBSP butter--stir until melted and smooth. Remove from heat--add chopped pecans, water, white sugar and cinnamon to butterscotch mixture--stir. When rolls are browned, remove them from oven. Pour the butterscotch mixture over the top of the rolls. Return rolls to oven and bake 5 minutes longer. Use a spatula to remove the rolls from the cake pan as soon as you get them out of the oven and place them on a serving tray so they are not touching. Cool a few minutes before serving.

Saturday, June 18, 2011

#2071 - Crispy Bars

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch morsels
1/2 cup Jif peanut butter
5 cups corn flakes cereal

In a saucepan over low heat add chocolate bits, butterscotch morsels and peanut butter--stir/cook until melted and smooth. Remove from heat--add corn flakes--stir until coated. Press mixture into a greased 9" glass baking dish. Use the back of a wooden spoon to smooth out the mixture. Cool completely. Cut into squares or bars.

Friday, June 17, 2011

#2070 - Zucchini and Crackers

(by Shirley McNevich)

3 cups diced zucchini (peel before dicing)
2 cups Keebler Club Cracker crumbs (make crumbs using a Ziploc bag and a rolling pin)
4 cups water
2 TBSP butter
3 beaten eggs
1/2 of a small onion (grated)
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup (or more) grated Parmesan cheese

Grease a glass baking dish--set aside. In a saucepan add water--bring to a boil. Add diced zucchini--reduce heat to simmer, cover the saucepan with a lid and simmer until zucchini is tender (3-5 minutes). Drain the zucchini. Sprinkle the cracker crumbs into the bottom of the greased dish. Dot the butter over the cracker crumbs. Spread the tender zucchini over the cracker crumbs. Beat the eggs in a bowl until fluffy--add grated onions, milk, 2/3 cup of shredded cheddar cheese, salt and pepper--beat until mixed. Pour the egg mixture over the zucchini. Spread the Parmesan cheese over the egg mixture. Spread remaining 1/3 cup shredded cheese over the top. Bake uncovered at 350 degrees for 35 minutes or until browned.

Thursday, June 16, 2011

#2069 - German Chocolate Dream Cake

(by Shirley McNevich)

1 box Duncan Hines german chocolate cake mix
1 envelope Dream Whip
4 eggs
1 cup cold water

In a mixer add cake mix, Dream Whip, eggs and water--beat slowly until mixed, then beat on medium speed for 4 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Cool completely. Use our coconut pecan frosting (#475) to frost the cake.

Wednesday, June 15, 2011

#2068 - Peppermint Frosting

(by Shirley McNevich)

2 1/2 cups Domino's powdered sugar
1/4 cup softened butter
1/8 tsp. peppermint extract (more for stronger flavor)
3 TBSP milk

In a mixer add butter, milk and peppermint extract--beat. Slowly add powdered sugar--beat. Taste--if you want a stronger peppermint flavor add a little more peppermint extract at a time--beat. If frosting is too thin, add a little more powdered sugar. If frosting is too thick, add a little more milk.

Tuesday, June 14, 2011

#2067 - Cola Frosting/Icing

(by Shirley McNevich)

1/2 cup softened butter
3 level TBSP Hershey's cocoa
1/3 cup Coke soda (regular)
1 TBSP vanilla
1 - 1lb. box Domino's powdered sugar

In a saucepan add butter, cocoa and soda--stir/cook over medium low heat until boiling. Once boiling, remove from heat. In a mixer add hot cola mixture and vanilla--beat. Slowly add powdered sugar--beat until smooth. If making a single cake, cut ingredients in half.

Monday, June 13, 2011

#2066 - Strawberry Filled Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 cup boiling water
1 - 3.5oz. box strawberry Jell-O
1 - 8oz. Cool Whip (thawed)
red colored sugar (for sprinkling)

Prepare cake batter as directed on box. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake according to box directions. Cool for 10 minutes. In a bowl add Jell-O powder and boiling water--stir until dissolved. Use a large meat fork to poke each cupcake 3-4 times with the tines of the fork. Spoon the hot Jell-O mixture evenly on to each of the cupcakes--it will soak into the cupcakes. Repeat as necessary. Cool cupcakes to room temperature, then refrigerate them for 1 hour. Remove from refrigerator and remove cupcakes from muffin tins. Spread Cool Whip on top of each cupcake and sprinkle red colored sugar on top of Cool Whip. If you wish, skip the Cool Whip and frost as desired.

Sunday, June 12, 2011

#2065 - Mint Chocolate Chip Cookies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup softened butter
1/2 cup white sugar
3/4 cup Domino's dark brown sugar
2 tsp. vanilla
2 eggs
36 Andes mints (unwrapped and broken into small pieces)
1 1/2 cups chopped walnuts

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla--beat. Add baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add Andes pieces and walnuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 7-9 minutes or until browned. Let cookies cool 2 minutes before removing from cookie sheets.

Saturday, June 11, 2011

#2064 - Peach Upsidedown Cake

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar (packed)
2 sticks softened butter
1 - 29oz. can sliced peaches (drained)
2 1/4 cups flour
1 TBSP baking powder
2 tsp. cinnamon
1 1/2 cups white sugar
3 eggs
3/4 cup milk
1 1/2 tsp. vanilla

In a saucepan add brown sugar and 1/2 stick of butter--turn heat on low--stir/cook until melted. Grease a 9" springform cheesecake pan. Spread the brown sugar mixture on the bottom of the cake pan. Spread the peaches evenly over the brown sugar mixture. In a mixer add 3 egg whites--beat until stiff and set aside. In a mixer add 1 1/2 sticks of butter and white sugar--beat. Add 3 egg yolks--beat. Add milk and vanilla--beat. Add cinnamon, baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Spread the batter over the peach slices. Bake at 350 degrees for 55-60 minutes or until inserted toothpick comes out clean. Cool for 10 minutes, then flip it upside down on to a cake plate.

Friday, June 10, 2011

#2063 - Microwave Chicken Casserole

(by Shirley McNevich)

1 bag shredded sharp cheddar cheese
1 1/2 cups cooked chicken (cut into bite sized pieces)
1 1/2 cups bowtie pasta (measure after cooking pasta)
1 - 10oz. chopped broccoli (thawed and drained)
1/2 cup mayo
1/2 cup chopped red bell pepper
1/4 cup milk
1/2 tsp. oregano
1/2 tsp. garlic salt
3/4 cup Italian croutons

Cook bowtie pasta according to box directions--drain and measure 1 1/2 cups of pasta--set aside. In a large bowl add garlic salt, oregano, milk, and mayo--stir. Add cooked chicken pieces, drained pasta, drained broccoli, chopped red bell pepper, and 3/4 cup of the shredded cheese--stir until mixed. Grease a 2 qt. microwave safe casserole dish. Pour the mixture into the greased casserole dish. Microwave on high 8-10 minutes. Remove from microwave--sprinkle 3/4 cup of shredded cheese and Italian croutons over the top. Microwave another 1-2 minutes or until cheese melts. If you want to make it in a regular oven bake at 350 degrees for 30 minutes--remove from oven, sprinkle 3/4 cup shredded cheddar cheese and croutons over the top, and return to oven until cheese melts.

Thursday, June 09, 2011

#2062 - Raisin Crinkle Cookies

(by Shirley McNevich)

2 cups flour
3/4 cup softened butter
1 egg
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 cup white sugar
1/4 tsp. salt
1/3 cup Brer Rabbit green label baking molasses
1 cup raisins
white sugar for rolling

In a saucepan add raisins--cover with water, bring to a boil, cook for 5 minutes, then drain and cool. In a mixer add butter, egg, molasses and 1 cup white sugar--beat. Add baking soda, cinnamon, ginger, cloves and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir with a wooden spoon. Place some white sugar in a bowl. Form dough into 1" balls--roll each ball in white sugar. Place them on greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

Wednesday, June 08, 2011

#2061 - Oatmeal Muffins

(by Shirley McNevich)

1 cup milk
1 beaten egg
2 TBSP canola oil
1 cup flour
3/4 cup Quaker quick oats
1/4 cup white sugar
1 TBSP baking powder
1 tsp. salt

Line muffin tins with cupcake liners. In a bowl add milk, egg and oil--beat with a fork until mixed. Add flour, oats, white sugar, baking powder and salt--stir just until mixed (it will be lumpy). Fill cupcake liners 2/3 full with batter. Bake at 400 degrees for 20-25 minutes--test with a toothpick for doneness.

Tuesday, June 07, 2011

#2060 - Double Cookie Bars

(by Shirley McNevich)

1/2 cup butter (melted)
1 1/2 cups graham cracker crumbs
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips

Spray a 9 x 13 cake pan with Pam. Pour the melted butter into the greased pan. Sprinkle the graham cracker crumbs evenly over the melted butter. Pour the Eagle milk evenly over the graham cracker crumbs. Spread the chocolate chips over the milk layer. Use the back of a spoon to press the chocolate chips down into the other layers. Spread the peanut butter chips over the top. Use the back of a spoon to press the peanut butter chips down into the other layers. Bake at 350 degrees for 25-30 minutes or until browned. Cool completely. Cut into squares or bars.

Monday, June 06, 2011

#2059 - Donut Muffins

(by Shirley McNevich)

1/3 cup Crisco shortening
1/2 cup white sugar
1 egg
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 cup milk
Topping: 1/2 cup white sugar; 1 tsp. cinnamon

Topping: in a bowl add 1/2 cup white sugar and 1 tsp. cinnamon--stir and set aside. In a mixer add Crisco, 1/2 cup white sugar and egg--beat. Add baking powder, salt, and 1/4 tsp. cinnamon--beat. Add milk--beat. Add flour--beat until smooth. Place cupcake liners in to muffin tins. Fill each liner 2/3 full with batter. Bake at 375 degrees for 20 minutes. Dip the tops of the warm muffins in the topping mixture. Alternate: grease muffin tins instead of using cupcake liners, double the topping mixture--when baked roll entire muffin in topping mixture.

Sunday, June 05, 2011

#2058 - Cake Pan Corn Bread

(by Shirley McNevich)

1 1/4 cups Bisquick
3/4 cup cornmeal
2 TBSP white sugar
1 beaten egg
2/3 cup cold water

In a bowl add Bisquick, cornmeal, and white sugar--stir. Add beaten egg and water--stir until mixed, then beat with a spoon for 1 minute. Grease a 9 x 9 cake pan with Pam. Spread the batter in the bottom of the cake pan. Bake at 425 degrees for 20-25 minutes.

Saturday, June 04, 2011

#2057 - Sausage Pinwheels

(by Shirley McNevich)

2 cups Bisquick
1/2 cup milk
1/4 cup butter (melted)
1lb. loose sausage (meaning removed from casings)

In a bowl add Bisquick, milk and melted butter--stir until dough forms. Refrigerate dough for 30 minutes. Remove dough from refrigerator--cut dough in half. Roll first dough on to a floured counter 1/8" thick using a rolling pin. Spread 1/2 of the loose sausage over the dough. Start at one side of the dough and roll it into a log. Repeat with second dough and the rest of the sausage. Place the two dough rolls on a cookie sheet and freeze them for 1 hour. Remove from freezer--cut rolls into cookie shaped pieces and place on to greased cookie sheets. Bake at 400 degrees for 15 minutes or until browned.

Friday, June 03, 2011

#2056 - Broccoli and Cheese Chicken

(by Shirley McNevich)

1 TBSP Parkay margarine
4 boneless/skinless chicken breasts
1 - 10.75oz. can Campbell's broccoli cheese soup
1/3 cup milk
1/2 tsp. pepper
2 cups fresh broccoli pieces (or frozen if thawed and drained)

In a skillet over medium heat add margarine--melt. Add chicken breasts--cook on each side until browned. Remove from heat--drain off any liquid but keep chicken in skillet. Add soup, milk and pepper to chicken--bring to a boil, then add broccoli. Turn heat back to low--cover and simmer until broccoli is tender and chicken is cooked through. Stir occasionally while cooking.

Thursday, June 02, 2011

#2055 - Oatmeal Macadamia Cookies

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 cup flour
3/4 cup butter (melted)
2 eggs
1 tsp. vanilla
1 cup Quaker quick oats
1 cup chopped macadamia nuts
1 cup Nestle's white chocolate baking chips

In a mixer add cake mix, flour, melted butter, eggs and vanilla--beat until mixed, then beat on medium for 1 minute. Remove bowl from mixer--add oats, macadamia nuts and white chocolate chips--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 12-14 minutes or until browned. Cool cookies 1 minute before removing from cookie sheets.

Wednesday, June 01, 2011

#2054 - Milk Chocolate Pound Cake

(by Shirley McNevich)

4 - 1.55oz. size Hershey milk chocolate bars
1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O vanilla instant pudding mix
1 cup Breakstone's sour cream
1/2 cup canola oil
4 eggs
1 tsp. vanilla
Domino's powdered sugar

Grease a bundt cake (tube) pan with Pam, then dust it with flour. Use a grater to grate the chocolate bars. In a mixer add cake mix, Jell-O powder, sour cream, canola oil, eggs and vanilla--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add grated chocolate--stir with a spoon. Pour batter into greased/floured bundt cake pan. Bake at 350 degrees for 50-55 minutes. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Sift powdered sugar over the top of the cake before serving.