Mom's Best Recipes - Shirley McNevich

#2295 - Easy Vanilla Ice Cream

2012-01-28T19:29:00.002-05:00

(by Shirley McNevich)

3 eggs
1/2 cup Half and Half
1 TBSP cornstarch
1 cup white sugar
1/4 tsp. salt
2 tsp. vanilla
1 pint heavy cream

In a mixer add eggs--beat until thick. Remove bowl from mixer--add Half and Half--stir with a spoon. In a saucepan add white sugar and cornstarch--stir. Slowly add egg mixture while stirring. Cook/stir over medium heat until it thickens (about 5 minutes). Remove from heat--add heavy cream, salt and vanilla--stir. Pour mixture into a plastic container. Cool to room temperature, then put it in the freezer for 2 hours. Remove from freezer--dump contents into a mixer and beat for 2 minutes. Pour mixture back into the plastic container, cover with a lid and freeze overnight.

#2294 - Pineapple Dream Salad

2012-01-27T19:13:00.003-05:00

(by Mitzie [Shade] Williams - friend)

1 - 6oz. box lemon Jell-O
2 cups boiling water
2 cups 7UP soda
1 - 20oz. can Dole crushed pineapple (drained but save the juice)
1/2 cup white sugar
1 TBSP flour
1 beaten egg
1 envelope Dream Whip
1/4 to 1/2 cup chopped nuts (optional)

In a bowl add lemon Jell-O powder and boiling water--stir until dissolved. Add 7UP--stir until mixed. Cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add drained crushed pineapple--stir. Return to refrigerator and chill overnight. Pineapple frosting: in a measuring cup add the saved pineapple juice and add enough water (if necessary) so that you have 1 cup of liquid total. In a saucepan add white sugar, flour and beaten egg--stir. Add pineapple juice--stir--cook/stir over medium heat until it thickens. Cool to room temperature, then refrigerate until cold. Prepare Dream Whip according to envelope directions. Spread the pineapple frosting mixture over the solid Jell-O mixture. Spread Dream Whip over the pineapple frosting mixture. Sprinkle nuts over the top of the Dream Whip if you wish.

#2293 - Deep Dish Apples

2012-01-26T12:52:00.002-05:00

(by Shirley McNevich)

1 - 30oz. can Comstock apple pie filling (or other brand if same size)
1 1/4 cups chopped walnuts (Black Diamond brand)
1/2 cup golden raisins
2 tsp. cinnamon
3/4 cup flour
3/4 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1/3 cup cold butter (cut into small pieces)

In a saucepan add golden raisins and cover them with water--bring to a boil, cook for 5 minutes, then drain and cool the raisins. In a bowl add apple pie filling, cooled raisins, 1 tsp. cinnamon and 1/2 cup of the chopped walnuts--stir to mix. Spread the mixture in a greased 9 x 13 glass baking dish. In a bowl add brown sugar, flour, oats, salt, 1 tsp. cinnamon and the cold butter pieces--mix with a pastry blender until it makes crumbs. Add the rest of the chopped walnuts to the crumb mixture--stir. Sprinkle the crumb mixture over the apple mixture. Bake at 375 degrees for 30-35 minutes or until bubbly and top is crisp and browned.

#2292 - Marshmallow Frosting

2012-01-25T18:30:00.001-05:00

(by Shirley McNevich)

1 - 8oz. jar Fluff marshmallow cream
3/4 cup softened butter
3/4 cup Domino's powdered sugar
1 tsp. vanilla

In a mixer add Fluff and softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth and fluffy. If frosting is too thin add a little more powdered sugar and beat again. If frosting is too thick, add a little milk and beat again.

#2291 - Frosted Pumpkin Spice Cake

2012-01-24T18:55:00.002-05:00

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1 cup Libby's canned pumpkin
3 eggs
1 cup water
Frosting: 2 sticks softened butter; 1 - 7oz. jar Fluff marshmallow cream; 1 cup Domino's powdered sugar; 1 tsp. vanilla

In a mixer add spice cake mix, pumpkin, eggs and water--beat until mixed, then beat on medium speed for 2-3 minutes. 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. Frosting: in a mixer add butter--beat. Add marshmallow cream--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cake.

#2290 - Yellow Apple Cake

2012-01-23T19:24:00.004-05:00

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 cup Breakstone's sour cream
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
4 eggs
Filling: 2 cups thinly sliced baking apples (peeled before slicing); 3/4 cup white sugar; 1/2 cup chopped nuts; 1 tsp. cinnamon

In a mixer add cake mix, sour cream, canola oil, pudding mix, and eggs--beat until mixed, then beat on medium speed for 3 minutes. Pour half of the batter into a greased bundt cake pan. In a bowl add apple slices, 1/2 cup of white sugar, 1/4 cup of chopped nuts and cinnamon--stir to mix. Spread the apple mixture over the cake batter in the pan. Pour remaining batter over the apple mixture. Sprinkle 1/4 cup white sugar and 1/4 cup chopped nuts over the top of the batter. Bake at 350 degrees for 45-50 minutes. Cool for 20 minutes, then invert it on to a cake plate. Once completely cooled, sprinkle powdered sugar over the top if you wish.

#2289 - Butterfinger Cake

2012-01-22T20:09:00.002-05:00

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 - 6oz. jar caramel ice cream topping (room temperature)
1 - 8oz. Cool Whip (thawed)
1 regular size Butterfinger candy bar (crushed)

Prepare and bake cake according to box directions. Cool slightly. In a bowl add condensed milk and caramel ice cream topping--stir with a whisk. Use the handle end of a wooden spoon to poke holes all over the top of the cake. Pour the caramel mixture evenly over the top of the cake and into the holes. Cool cake completely. Spread the Cool Whip all over the top of the cake. Sprinkle the crushed Butterfinger candy all over the Cool Whip. Refrigerate until cold.

#2288 - Golden Date Cake

2012-01-21T19:13:00.002-05:00

(by Aunt Betty [Herman] Arnold)

1/2 cup Crisco shortening
1 cup milk
2 eggs
1 tsp. vanilla
1 cup finely chopped dates
1/2 cup chopped black walnuts
1 1/2 cups white sugar
3 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour + 2 TBSP flour

In a mixer add Crisco, white sugar and eggs--beat. Add baking powder, salt and vanilla--beat. Add milk--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped dates and chopped black walnuts--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. Dust with powdered sugar before serving if you wish.

#2287 - Polka Dater Cake

2012-01-20T18:54:00.002-05:00

(by Harriet Weaver - friend)

1 1/4 cups finely chopped dates
1 cup boiling water
1 cup softened butter
1 1/4 cups white sugar
2 eggs
1 3/4 cups flour
1 1/2 tsp. baking soda
1 tsp. vanilla
3/4 cup Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a bowl add chopped dates and boiling water--stir, then let it cool to room temperature--set aside. In a mixer add butter, white sugar and eggs--beat. Add baking soda and vanilla--beat. Add date mixture--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the chocolate chips and chopped walnuts evenly over the top of the batter. Bake at 350 degrees for 30-35 minutes. Cool completely. Frosting not necessary but you can sprinkle powdered sugar over the top if you wish.

#2286 - Pudding Fruit Salad

2012-01-19T18:35:00.002-05:00

(by Shirley McNevich)

1 - 11oz. can mandarin oranges
1 - 15oz. can Dole fruit cocktail
1 - 8oz. Dole pineapple tidbits OR chunks
1/2 cup Baker's angelflake coconut
2 TBSP lemon juice
1 - 3oz. box Jell-O INSTANT lemon pudding
1 or 2 ripe bananas

In a large bowl add mandarin oranges, fruit cocktail, pineapple and lemon juice--stir gently to mix. Add coconut and pudding powder--stir to mix. Refrigerate until cold. When ready to serve, peel bananas and slice them into coin shaped pieces. Add sliced bananas--stir to mix.

#2285 - Crockpot Beef and Vegetables

2012-01-18T19:09:00.003-05:00

(by Shirley McNevich)

1 1/2 lbs. beef cubes
1 onion (chopped)
1 - 20oz. bag frozen mixed vegetables (thawed)
4 red potatoes (peeled and cut into bite sized pieces)
1 - 8oz. can Hunt's diced tomatoes
1 - 8oz. can Hunt's tomato sauce
2 TBSP Worcestershire sauce
1 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper

In a skillet add beef cubes, salt, pepper and chopped onions--cook/stir until beef cubes are browned. In a crockpot add diced tomatoes, tomato sauce, Worcestershire sauce and white sugar--stir until mixed. Add beef cubes/onions, potato pieces and thawed vegetables--stir. Turn crockpot on low and cook 8-10 hours.

#2284 - Coconut Crumb Cake

2012-01-17T19:23:00.004-05:00

(by Shirley McNevich)

1 - 12oz. box Nilla Wafers
1 - 7oz. bag Baker's angelflake coconut
2 cups white sugar
1 cup of pecans (chopped after measuring)
6 eggs
2 sticks butter (melted)
1/2 cup milk
(yes, it's correct--NO flour, baking powder or baking soda)

Finely crush all of the Nilla wafers. In a bowl add crushed wafers, coconut, white sugar and chopped pecans--stir. In a separate bowl add eggs--beat with a whisk. Add milk and melted butter to the eggs--beat with a whisk. Pour egg mixture into the coconut mixture--stir with a spoon until mixed (batter will be very thick). Grease and flour a bundt cake pan. Scoop batter evenly into the pan. Bake at 325 degrees for 1 hour 35 minutes. Cool for 20 minutes then invert it on to a cake plate.

#2283 - Chocolate Pretzel Sticks

2012-01-16T19:44:00.003-05:00

(by Shirley McNevich)

1 bag pretzel rods
1 cup Nestle's semi-sweet chocolate chips
2 tsp. canola oil

In a microwave safe bowl add chocolate chips and canola oil--microwave on high in 30 second increments, stirring in between, until chocolate is melted and smooth. Dip half of each pretzel rod into the melted chocolate, then place them on wax paper-lined cookie sheets. Cool completely, then refrigerate for 30 minutes.

#2282 - Rice Krispie Squares

2012-01-15T19:51:00.003-05:00

(by Shirley McNevich)

1 cup Nestle's MILK chocolate bits
1 cup Reese's peanut butter chips
2 TBSP canola oil
1 1/2 cups Rice Krispies cereal
1/2 cup Baker's angelflake coconut

Line an 8 x 8 pan with foil. In a microwave safe bowl add chocolate bits, peanut butter chips and canola oil--microwave on high for 1 minute, then stir. Return to microwave and heat on high for 10 seconds at a time until mixture is melted and smooth. Add rice krispies and coconut to melted chocolate mixture--stir. Pour mixture evenly into foil lined pan. Cover and refrigerate until cold. Cut into squares.

#2281 - Butter Pecan Frosting/Icing

2012-01-14T18:49:00.002-05:00

(by Shirley McNevich)

2 TBSP butter (melted)
1 cup pecans
3 TBSP softened butter
3 cups Domino's powdered sugar
3 TBSP milk
1 or 2 tsp. vanilla

In a bowl add melted butter and pecans--stir until coated. Spread buttered pecans in a single layer on a greased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool completely, then chop the pecans and set aside. In a mixer add softened butter, milk and vanilla--beat. Slowly add powdered sugar--beat. Add chopped pecans--beat. If frosting is too thick add a little more milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#2280 - Crockpot Baked Beans

2012-01-13T19:01:00.004-05:00

(by Shirley McNevich)

2 - 40oz. cans great northern beans (drained)
1lb. raw bacon (cut into 1" pieces)
1 cup Heinz ketchup
1 cup King syrup molasses
1 cup boiling water
1 cup Domino's dark brown sugar (packed)
1 cup mined onions (optional--more or less if you wish)
salt and pepper (to your taste)

In a crockpot add ketchup, molasses, boiling water, brown sugar--stir until well mixed. Add drained beans, raw bacon pieces and minced onions--stir to mix. Put the lid on--set crockpot on low and cook for 6 hours. Taste them after 6 hours--add salt and pepper at this point if you wish, then stir and taste again. After 6 hours, remove the lid and set crockpot on high--cook 2-3 hours uncovered (check every hour so you don't overcook them).

#2279 - Cream Cheese Puff Cake

2012-01-12T19:00:00.003-05:00

(by Shirley McNevich)

1 cup water
1 stick softened butter
1 cup flour
4 eggs
1 - 8oz. Philadelphia cream cheese (softened)
2 1/2 cups milk
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bottle Magic Shell chocolate ice cream topping

In a bowl add softened butter and eggs--stir with a whisk. Add flour--stir. Add water--stir until mixed. Pour the batter into a greased 9 x 13 cake pan. Bake at 400 degrees for 35 minutes. Cool completely--cake will look uneven. In a mixer add cream cheese--beat. Add both boxes of pudding mix and some of the milk--beat. Add remaining milk--beat until mixed, then beat for 1 minute. Let mixture stand for 15 minutes. Pour the cream cheese mixture over cooled crust. Refrigerate foe 1 hour. Spread Cool Whip all over the top, then drizzle Magic Shell chocolate topping all over the Cool Whip. Refrigerate overnight.

#2278 - Butter Bundt Cake

2012-01-11T19:18:00.003-05:00

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
6 eggs
2 tsp. vanilla
2 cups flour

Grease and flour a 10" bundt cake pan or tube cake pan. In a mixer add butter and white sugar--beat for 2 minutes. Add eggs and vanilla--beat for 2 minutes. Slowly add flour--once mixed, beat for 2 minutes. Pour batter into prepared cake pan. Bake at 350 degrees for 1 hour--do NOT open oven door during the baking time or the cake WILL fall. Cool for 15 minutes, then loosen and invert on to a cake plate. Frosting not necessary.

#2277 - Easy Marble Cheesecake Brownies

2012-01-10T19:02:00.003-05:00

(by Shirley McNevich)

1 box of your favorite brownie mix
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1 egg

Prepare brownie mix according to box directions. Grease a 9 x 13 cake pan. Pour brownie batter into the greased pan. In a mixer add cream cheese, white sugar and egg--beat. Drop and scatter tablespoonfuls of the cream cheese batter over the top of the brownie batter. Use a tableknife to swirl the cream cheese mixture through the brownie batter. Bake at 350 degrees for 35-40 minutes.

#2276 - Pineapple Pudding Cheesecake

2012-01-09T18:40:00.002-05:00

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust (or make your own)
1 - 8oz. Philadelphia cream cheese (softened)
2 cups milk
1 - 3oz. box Jell-O pineapple cream INSTANT pudding

In a mixer add cream cheese--beat. Add 1/2 cup of the milk--beat. Add the pudding mix and the rest of the milk--beat until mixed, then beat on low speed for 1 minute. Pour mixture into the graham cracker crust. Refrigerate until cold.

#2275 - Vanilla Spice Cake

2012-01-08T18:21:00.002-05:00

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
4 eggs
1 cup water

In a mixer add cake mix and eggs--beat. Add canola oil, water and vanilla pudding mix--beat 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 35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2274 - White Chocolate Pumpkin Cookies

2012-01-07T19:24:00.002-05:00

(by Shirley McNevich)

2 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup softened butter
1/3 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1 cup Libby's pumpkin
1 egg
2 tsp. vanilla
1 1/2 cups Nestle's white chocolate chips
2/3 cup chopped macadamia nuts

In a bowl add flour, baking soda, cinnamon and nutmeg--stir. In a mixer add white sugar, brown sugar, butter and egg--beat. Add vanilla--beat. Add pumpkin--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add white chocolate chips and macadamia nuts--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Flatten each cookie slightly with the back of a spoon. Bake at 350 degrees for 15-20 minutes or until lightly browned.

#2273 - Frozen Chocolate Cream Pie

2012-01-06T19:01:00.003-05:00

(by Shirley McNevich)

4oz. Baker's German sweet chocolate
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 Keebler ready-made graham cracker crust

Melt the chocolate and 2 TBSP of the milk in a saucepan over low heat--stir until smooth. In a mixer add cream cheese, white sugar and the rest of the milk--beat until smooth. Add melted chocolate--beat until smooth. Remove from mixer--add Cool Whip--stir until smooth. Pour mixture into the graham cracker crust. Freeze the pie for a few hours. Set pie on your counter a few minutes before cutting.

#2272 - Oatmeal Caramel Bars

2012-01-05T19:06:00.002-05:00

(by Shirley McNevich)

Crust: 2 cups flour; 2 cups Quaker quick oats; 1 1/2 cups Domino's dark brown sugar (packed); 1 1/4 cups softened butter; 1 tsp. baking soda; 1/2 tsp. salt

Filling: 1 cup caramel ice cream topping; 3 TBSP flour; 1 cup Nestle's semi-sweet chocolate bits; 1/2 cup chopped pecans

Grease a 9 x 13 cake pan. In a mixer add butter, baking soda, salt, brown sugar, oats and 2 cups flour--beat until crumbs form. Remove 3 cups of the crumb mixture--reserve it for later. Press remaining crumb mixture into the greased cake pan. Bake at 350 degrees for 10 minutes. In a bowl add caramel and 3 TBSP flour--stir until mixed. Remove crust from oven, sprinkle chocolate chips and chopped pecans over the crust. Drizzle the caramel mixture over the top of the chocolate chips and pecans. Sprinkle the 3 cups of reserved crumbs all over the top. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2271 - Double Chocolate Oatmeal Cookies

2012-01-04T16:34:00.002-05:00

(by Shirley McNevich)

1 1/2 cups white sugar
1 cup softened butter
1 egg
1/4 cup water
1 tsp. vanilla
1 1/4 cups flour
1/3 cup Hershey's cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 cups Quaker quick oats
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add white sugar and butter--beat. Add egg and water--beat. Add vanilla, cocoa, baking soda and salt--beat. Add oats--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Remove from cookie sheets quickly so they don't stick.

#2270 - Ladyfinger Dessert

2012-01-03T18:56:00.003-05:00

(by Shirley McNevich)

1 package of ladyfinger cookies
1 - 3oz. box lemon Jell-O
3 TBSP lemon juice
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
2 - 8oz. Cool Whip (thawed)

Line the bottom of a springform cheesecake pan with ladyfinger cookies, breaking cookies where necessary. In a bowl add Jell-O mix, boiling water and lemon juice--stir until dissolved. Cool to room temperature, then refrigerate Jell-O mixture until it starts to gel. In a mixer add cream cheese, white sugar and vanilla--beat until smooth. Add Jell-O mixture to cream cheese mixture--beat. Add both containers of Cool Whip to cream cheese mixture--beat. Pour the whole mixture over the ladyfinger cookies in the springform pan. Refrigerate overnight. When ready to serve, remove ring from springform pan and cut into slices.

#2269 - Microwave Fried Onions

2012-01-02T13:40:00.000-05:00

(by Shirley McNevich)

1 onion
1 TBSP olive oil
Montreal steak seasoning

Peel the onion, then slice it and separate the rings. In a microwave safe bowl add sliced onions and olive oil--stir to coat. Sprinkle some Montreal steak seasoning over the onions--stir to coat. Place bowl in microwave--microwave on high for 1 minute, then remove from microwave and stir onions. Return to microwave and heat on high in increments of 20 seconds, stirring in between and repeating until onions are tender. Use onions on hot dogs or hamburgers.

#2268 - Pumpkin Sheet Cake

2012-01-01T19:35:00.003-05:00

(by Shirley McNevich)

2 cups white sugar
1 cup canola oil
4 eggs
1 - 15oz. can Libby's canned pumpkin
1/2 to 1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. baking soda
2 tsp. baking powder
2 cups flour
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Frosting: 1 - 1lb. box Domino's powdered sugar; 1 stick softened Parkay margarine; 2 tsp. vanilla; 1 - 3oz. Philadelphia cream cheese (softened); 1 or 2 TBSP milk

If using raisins add raisins to a saucepan and cover them with water. Bring to a boil, cook for 5 minutes while boiling, then drain and set aside. Grease a 10 x 15 jelly roll pan--set aside. In a mixer add white sugar, canola oil and eggs--beat. Add baking powder, baking soda, cinnamon, nutmeg and salt--beat. Add pumpkin--beat. Slowly add flour--beat until smooth. Remove bowl from mixer--add chopped nuts and drained raisins--stir. Pour batter into the jelly roll pan. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Cool completely. Frosting: in a mixer add Parkay and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. If frosting is too thick add the milk--beat. Frost the cooled cake.

#2267 - Coconut Cream Dessert

2011-12-31T23:30:00.001-05:00

(by Shirley McNevich)

2 sleeves of Ritz crackers (crushed)
1 1/2 sticks butter (melted)
1 1/2 cups milk
3 - 3oz. boxes Jell-O INSTANT coconut cream pudding mix
1/2 gallon of good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

In a bowl add crushed crackers and melted butter--stir to mix. Take out 1 cup of the cracker mixture and set it aside. Press the remaining cracker mixture into a greased 9 x 13 greased cake pan. In a mixer add pudding mixes and milk--beat. Add softened ice cream--beat until smooth. Pour the ice cream mixture over the cracker crust in the cake pan. Place cake pan in freezer for 1 hour, then remove it--spread Cool Whip over the top and sprinkle reserved cracker mixture over the Cool Whip. Return it to the freezer overnight. Thaw slightly before cutting.

#2266 - Chocolate Chocolate Cake

2011-12-30T19:08:00.003-05:00

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup milk
1/2 cup Breakstone's sour cream
4 eggs
1 cup chopped nuts (optional)
2 cups Nestle's semi-sweet chocolate bits
Glaze: 2 squares Baker's unsweetened baking chocolate; 1 1/2 cups powdered sugar; 3 TBSP butter; 3 TBSP water; 1 tsp. vanilla

Grease and flour a 12" bundt cake pan--set aside. In a mixer add cake mix, pudding mix, milk, sour cream and eggs--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add chocolate chips and nuts--stir with a spoon until mixed. Pour batter into prepared pan. Bake at 350 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Glaze: in a saucepan over low heat add baking chocolate and butter--heat and stir until melted and smooth. Remove from heat--add powdered sugar, water and vanilla--stir until smooth. Pour the glaze over the cooled cake.

#2265 - Lemon Cake Bars

2011-12-29T18:52:00.002-05:00

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1/2 cup softened butter
1 egg
Filling: 1 - 16oz. can lemon frosting; 1 - 8oz. Philadelphia cream cheese (softened); 2 eggs

In a bowl add cake mix, butter and 1 egg--mix until it makes crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add lemon frosting and cream cheese--beat. Remove 1/2 cup of the frosting mixture and set it aside. Add the 2 eggs to remaining frosting mixture--beat. Spread frosting mixture over the crust. Bake at 350 degrees for 35-40 minutes. Cool completely. Frost the top of the cake with the reserved frosting mixture. Refrigerate until cold. Cut into bars or squares.

#2264 - Lemon Lime Cake

2011-12-28T19:29:00.002-05:00

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O INSTANT vanilla pudding mix
3/4 cup canola oil
4 eggs
1 - 10oz. can lemon lime soda (room temperature)

In a mixer add eggs and canola oil--beat. Add cake mix and pudding mix--beat until mixed, then beat on high for 3 minutes. Slowly add soda--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with toothpick for doneness. Cool completely. Frost as desired.

#2263 - Buttermilk Raisin Cookies

2011-12-27T19:01:00.002-05:00

(by Shirley McNevich)

2 eggs
1 1/4 cups Crisco shortening
2 1/2 cups white sugar
1 cup buttermilk
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. vanilla
5 cups flour
Filling: 1 cup raisins; 1/2 cup white sugar; 1/2 cup water; 1 TBSP flour

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes--drain the raisins. In a mixer add Crisco, 2 1/2 cups white sugar and eggs--beat. Add buttermilk, baking soda, baking powder and vanilla--beat. Slowly add flour--beat and set aside. In a saucepan add drained raisins, 1/2 cup white sugar, 1/2 cup water and 1 TBSP flour--turn heat to medium, and keep stirring until mixture thickens. Remove from heat and cool to room temperature. Roll dough out on your floured counter and cut dough into golf ball sized circle pieces. Place dough circles on to greased cookie sheets and add 1 tsp. of the raisin mixture in the middle of each dough circle. Place a second dough circle on top of the raisin mixture and press the dough edges together using your fingers or the tines of a fork. Bake at 350 degrees for 15 minutes.

#2262 - Vanilla Drop Cookies

2011-12-26T19:41:00.002-05:00

(by Shirley McNevich)

1 cup Crisco shortening
2 eggs
1 1/2 cups white sugar
1/2 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1 cup milk
2 tsp. vanilla
3 cups flour
white or colored sugar for dusting

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, cream of tartar, baking soda and vanilla--beat. Add milk--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Dust the cookies with white sugar or holiday colored sugar if you wish. Bake at 350 degrees for 10-13 minutes.

#2261 - Chocolate Chip Pudding Cookies

2011-12-25T16:19:00.002-05:00

(by Shirley McNevich)

2 cups softened butter
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup white sugar
2 - 3.4oz. boxes Jell-O vanilla INSTANT pudding mix
4 eggs
2 tsp. vanilla
2 tsp. baking soda
4 1/4 cups flour
4 cups Nestle's semi-sweet chocolate bits

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add both boxes of vanilla pudding mix--beat. Add vanilla and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Refrigerate dough for 1 hour. Remove dough from refrigerator. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes. Let cookies cool slightly before removing them from the cookie sheet.

#2260 - Peanut Butter Crunch Cookies

2011-12-24T16:48:00.002-05:00

(by Shirley McNevich)

1 1/2 sticks softened butter
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
3/4 cup Jif creamy peanut butter
2 eggs
2 tsp. vanilla
1 - 8oz. bag Nestle's Crunch baking pieces
3/4 tsp. baking soda
1 3/4 cups flour

In a mixer add butter and brown sugar--beat. Add white sugar and peanut butter--beat. Add eggs and vanilla--beat. Add baking soda and flour--beat. Remove bowl from mixer--add Nestle's Crunch baking pieces--stir until mixed using a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-11 minutes.

#2259 - Dot Cookies

2011-12-23T17:57:00.002-05:00

(by Shirley McNevich)

1 box Duncan Hines Devil's food cake mix
2 eggs
1/3 cup canola oil
1 - 6oz. bag Nestle's white chocolate bits OR peanut butter bits

In a mixer add eggs and canola oil--beat. Slowly add cake mix--beat. Remove bowl from mixer--add white chocolate bits OR peanut butter bits--stir until mixed using a wooden spoon. Drop batter by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly before removing from cookie sheets.

#2258 - Lazy Cookies

2011-12-22T23:11:00.001-05:00

(by Shirley McNevich)

2 beaten eggs
1/2 cup milk
1/3 cup canola oil
2 cups Bisquick
2 - 3.5oz. boxes any flavor Jell-O instant pudding mix
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add eggs, milk and canola oil--beat. Add Bisquick and both pudding mixes--beat. Remove bowl from mixer--add chocolate bits--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Optional--when adding chocolate bits you can also add M & M's and/or chopped nuts if you wish.

#2257 - Banana Cocolate Chip Cookies

2011-12-21T18:57:00.004-05:00

(by Shirley McNevich)

2/3 cup softened butter
1 cup white sugar
2 eggs
1 cup mashed ripe bananas
2 tsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add butter and white sugar--beat. Add eggs, mashed bananas and vanilla--beat. Add baking powder, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-11 minutes. Let them sit on cookie sheets a few minutes before removing them.

#2256 - White Chocolate Marshmallow Balls

2011-12-20T19:00:00.004-05:00

(by Shirley McNevich)

16oz. white chocolate OR white chocolate chips

1 cup Jif peanut butter

2 cups Rice Krispies cereal

1 1/2 cups mini marshmallows

In a microwave safe bowl add white chocolate chips - microwave on high until melted. Remove from microwave--add peanut butter and stir until mixed using a greased spoon. Add rice krispies and marshmallows--stir to mix. Drop by quarter sized balls on to wax paper. Cool completely. Refrigerate until cold.

#2255 - Microwave Cashew Brittle

2011-12-19T19:00:00.003-05:00

(by Shirley McNevich)

1 cup white sugar
1/2 cup Kayro lite corn syrup
1 1/2 cups salted cashew halves
1 tsp. butter (NO substitutes)
1 tsp. baking soda
1 tsp. vanilla

In a microwave safe bowl add white sugar and corn syrup--microwave on high for 4 minutes, then stir. Return it to the microwave and microwave on high for 3 minutes longer. Remove from microwave--add cashews and butter--stir. Return to microwave and microwave on high for about 1 minute or until mixture turns light amber in color. Remove from microwave--add vanilla and baking soda--stir quickly using a greased spoon until mixture is light and foaming. Spread the mixture on to a greased jelly roll pan. Cool until set. Break into small pieces using a knife handle.

#2254 - Chocolate Potato Candy

2011-12-18T18:48:00.003-05:00

(by Shirley McNevich)

1 stick softened butter
1 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
1 - 14oz. bag Baker's angelflake coconut
2lbs. Domino's powdered sugar
1 TBSP Hershey's cocoa
2 TBSP white sugar
1 TBSP Hershey's cocoa
1 or 2 tsp. cinnamon
a few coarsely chopped walnuts

In a mixer add butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Remove bowl from mixer--add coconut--stir with a wooden spoon. Roll the mixture into small potato shaped pieces. In a bowl add white sugar, cocoa and cinnamon--stir. Roll each potato ball into the cocoa mixture and place them in a glass dish. Refrigerate until cold and keep covered. Optional--press a few coarsely chopped walnuts into each potato ball to look like the eyes on a potato.

#2253 - Rolo Cookies

2011-12-17T19:06:00.002-05:00

(by Shirley McNevich)

1 cup softened butter
1 cup + 1 TBSP white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 1/2 cups flour
3/4 cup Hershey's cocoa
1 tsp. baking soda
1 cup chopped pecans
1 - 13oz. bag Hershey's Rolo caramel/chocolate candies

In a mixer add butter, 1 cup white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add cocoa and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 1/2 cup of the chopped pecans--stir with a wooden spoon. In a small bowl add the 1 TBSP white sugar and the other 1/2 cup chopped nuts--stir. Unwrap the Rolo candies. Shape 1 TBSP of dough around each Rolo candy, then roll each dough ball in the white sugar/nut mixture. Place them on to greased cookie sheets. Bake at 350 to 375 degrees for 7-10 minutes or until the tops of the cookies crack.

#2252 - Drop Cream Cheese Cookies

2011-12-16T19:57:00.004-05:00

(by Shirley McNevich)

1 cup Parkay margarine
8oz. softened Philadelphia cream cheese
1 cup white sugar
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. salt
1/4 tsp. baking powder

In a mixer add margarine, cream cheese and white sugar--beat. Add egg yolks and vanilla--beat. Add salt and baking powder--beat. Add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Sprinkle with colored sugar, etc. if desired. Bake at 350 degrees for 10 minutes. If colored sugar won't stick, spray dropped cookie dough balls with Pam before sprinkling.

#2251 - Chocolate Cookie Balls

2011-12-15T19:28:00.003-05:00

(by Shirley McNevich)

3/4 cup melted butter
1/2 cup Hershey's cocoa
1 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 small bowl of Domino's powdered sugar

In a mixer add melted butter, cocoa and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Refrigerate dough for 2 hours (covered). Remove dough from refrigerator. Form dough into 1" balls. Roll each ball in powdered sugar and place them on to ungreased cookie sheets. Bake at 350 degrees for 10 minutes.

#2250 - Maraschino Cherry Frosting

2011-12-14T20:25:00.003-05:00

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick Parkay margarine
2 tsp. vanilla
1 1/2 TBSP milk
1 small jar maraschino cherries

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. Add 1 tsp. of the juice from the maraschino cherries at a time, beating in between, until the frosting has a flavor that you like. Once the flavor is correct, if frosting is too thin add a little more powdered sugar. If frosting is too thick, add a little more milk.

#2249 - Cheddar Cheese Dip

2011-12-13T18:00:00.002-05:00

(by Shirley McNevich)

2 cups (or more) shredded cheddar cheese
1 - 8oz. jar chunky salsa (your choice of spiciness)
1 - 8oz. Breakstone's sour cream
1 - 16oz. can refried beans.

Spread the refried beans over the bottom of a small glass baking dish. Spread the sour cream over the refried beans. Spread the salsa over the sour cream. Spread the shredded cheddar cheese over the sour cream. Serve with crackers or tortilla chips.

#2248 - Bacon Shrimp Appetizers

2011-12-12T18:36:00.003-05:00

(by Shirley McNevich)

20 large shrimp (cooked, peeled and cleaned)
1 small garlic clove (crushed)
1/2 cup chili sauce
1lb. bacon

Wash, cook, peel and clean the shrimp. In a bowl add chili sauce and garlic--stir. Add shrimp--toss to coat. Cover the bowl and refrigerate overnight. The next day cut the bacon strips in half. Cook bacon until partially done--drain the bacon. Wrap one bacon slice around each piece of shrimp. Place a toothpick through the bacon and shrimp to secure it. Place them in a greased glass baking dish. Broil them on the top rack of the oven just until bacon gets crispy.

#2247 - Easy Cranberry Punch

2011-12-11T14:22:00.003-05:00

(by Rita Malick - friend)

2 quarts Hawaiian punch (cold)
2 quarts Ocean Spray cranberry juice (red; cold)
1 quart ginger ale (cold)

In a punch bowl add Hawaiian punch and cranberry juice--stir until mixed. Add ginger ale--stir until mixed.

#2246 - Drop Brown Sugar Cookies

2011-12-10T18:49:00.002-05:00

(by Shirley McNevich)

1 cup Crisco shortening
2 cups Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. salt
3 1/2 cups flour

In a mixer add Crisco, brown sugar and eggs--beat. Add buttermilk, vanilla, baking soda and salt--beat. Slowly add flour--beat (continue with a wooden spoon if it gets too stiff for the mixer). Cover the mixer bowl and refrigerate for 1 hour. Remove from refrigerator--drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#2245 - Quick Cream Cheese Cookies

2011-12-09T21:00:00.002-05:00

(by Shirley McNevich)

1/4 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1 egg yolk
1 tsp. vanilla
1 box Duncan Hines white, yellow OR devil's food cake mix

In a mixer add butter and cream cheese--beat. Add egg yolk and vanilla--beat. Slowly add 2/3 of the dry cake mix--beat. Remove bowl from mixer--add last 1/3 of the dry cake mix--stir with a wooden spoon. Cover the bowl and refrigerate for 45 minutes to 1 hour. Remove from refrigerator--drop dough by EXACTLY one level teaspoonful at a time on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#2244 - Butterscotch Glaze

2011-12-08T20:10:00.002-05:00

(by Shirley McNevich)

4 TBSP butter
1/4 cup Domino's dark brown sugar (packed)
1/4 cup heavy cream
a pinch of salt
3 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Into a bowl sift the powdered sugar--set aside. In a saucepan over medium heat add butter, brown sugar, heavy cream and salt--cook/stir until boiling. Once boiling, remove from heat--add vanilla and sifted powdered sugar--stir. Pour the mixture into a mixer--beat for 8 minutes or until smooth. Quickly dip the tops of cookies into the glaze or frost a cake. You will have to work quickly because the glaze will harden.

#2243 - Cooked Butter Icing

2011-12-07T18:59:00.002-05:00

(by Shirley McNevich)

1/4 cup butter (no substitutes)
2 cups Domino's powdered sugar
2 tsp. vanilla
2 TBSP cream OR milk

In a saucepan over low heat add butter--stir and melt until the butter turns brown. Remove from heat--add powdered sugar--stir until mixed. Add vanilla and cream OR milk--stir until mixed, then beat with a spoon until spreadable.

#2242 - Vanilla Cookie Frosting

2011-12-06T23:39:00.002-05:00

(by Shirley McNevich)

2 cups Domino's powdered sugar
3 TBSP milk
1 or 2 tsp. vanilla

In a bowl add powdered sugar, milk and vanilla--stir slowly until mixed, then stir vigorously until smooth. If too thick, add a little more milk. If too thin, add a little more powdered sugar. Use as a frosting for cookies.

#2241 - Chocolate Cookie Frosting

2011-12-05T18:29:00.002-05:00

(by Shirley McNevich)

2 squares Baker's unsweetened baking chocolate
2 TBSP butter
3 TBSP water
2 cups Domino's powdered sugar

In a microwave safe bowl add butter and chocolate--microwave on high until melted and smooth. Add water--stir. Add powdered sugar slowly--stir until smooth. Use to frost cookies.

#2240 - Chocolate Buttermilk Drop Cookies

2011-12-04T18:10:00.002-05:00

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
1 egg
2 squares Baker's unsweetened baking chocolate (melted according to box directions and cooled to room temperature)
1/3 cup buttermilk
2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and egg--beat. Add melted chocolate--beat. Add buttermilk and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Refrigerate dough for 1 hour. Remove dough from refrigerator. Drop dough by teaspoonfuls on to greased cookie sheets. Bake at 375-400 degrees for 8-10 minutes.

#2239 - Tomato Pork Chops

2011-12-03T19:22:00.002-05:00

(by Shirley McNevich)

1 envelope Spatini or Lawry's spaghetti sauce mix
6 pork chops
1 TBSP canola oil
6 slices of onion
1 - 1lb. can chopped tomatoes
salt and pepper to taste
1 TBSP Domino's dark brown sugar

Sprinkle the pork chops on both sides with salt and pepper. In a skillet add canola oil and pork chops--turn heat to medium and brown pork chops on both sides. Arrange browned pork chops in a greased 9 x 13 glass baking dish. Place one onion slice on top of each pork chop. In a bowl add spaghetti sauce mix, chopped tomatoes and brown sugar--stir to mix. Spread the tomato mixture carefully over the pork chops. Cover the baking dish with foil and bake at 350 degrees for 1 hour or until pork chops are tender.

#2238 - Green Peppers and Steak

2011-12-02T18:46:00.002-05:00

(by Shirley McNevich)

1 1/2 lbs. sirloin tip steak
1/4 cup canola oil
1 cup water
1 medium onion (sliced)
1/2 tsp. garlic salt
2 green bell peppers (sliced)
1 TBSP cornstarch
2 to 3 tsp. white sugar
2 TBSP soy sauce
2 tomatoes (sliced)
cooked rice

In a skillet add canola oil and steak pieces--cook over medium heat until bottoms are browned, then flip the steaks and brown them on the other side. Add water, sliced onions, garlic salt and sliced peppers--stir and bring to water to a boil. Once boiling, put a lid on the skillet, turn heat to low and simmer 20-30 minutes. Drain the liquid from the steak mixture--add soy sauce, white sugar and cornstarch to the steak liquid--stir to mix, then pour it back over the steaks in the skillet. Add tomato slices to the top of the steaks--turn heat back to medium and cook until tomatoes are tender. Serve the steak mixture over cooked rice.

#2237 - Creamed Spinach

2011-12-01T18:49:00.002-05:00

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/3 cup milk
1/2 cup chopped red bell pepper
1/8 tsp. garlic powder
2 - 10oz. boxes frozen chopped spinach (thawed and drained)
15 saltine crackers (coarsely crushed)
2 TBSP butter (melted)

In a bowl add cream cheese and milk--stir with a spoon. Add red bell peppers and garlic powder--stir. Add drained spinach--stir. Spread mixture into a greased 9" pie plate. Spread crushed crackers over the top. Drizzle melted butter over the crackers. Bake at 350 degrees for 25-30 minutes or until hot.

#2236 - Chocolate Chip Zucchini Cake

2011-11-30T19:36:00.004-05:00

(by Sue Strouse - friend)

1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup softened butter
1/4 cup canola oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
4 TBSP Hershey's cocoa
2 cups grated zucchini
1/2 cup (or more) Nestle's semi-sweet chocolate bits

In a mixer add brown sugar, white sugar, butter and canola oil--beat. Add eggs, vanilla and buttermilk--beat. Add allspice, cinnamon, salt, baking soda and cocoa--beat. Add zucchini--beat. Add flour--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the chocolate chips over the top. Bake at 325 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely.

#2235 - Cinnamon Apple Cake

2011-11-29T19:21:00.003-05:00

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 cups chopped apples (Macintosh, yellow delicious or granny smith--peel before chopping)
Topping: 1 cup Domino's dark brown sugar (packed); 2 TBSP butter; 1 tsp. cinnamon

In a mixer add 1/2 cup butter and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, baking powder, salt and sour cream--beat. Add flour--beat. Remove bowl from mixer--add chopped apples--stir until mixed. Pour batter into a greased 9 x 13 cake pan. In a bowl add brown sugar, 2 TBSP butter and cinnamon--mix with a pastry blender to make crumbs. Sprinkle crumb mixture over the top of the batter. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#2234 - Peanut Pie

2011-11-28T18:40:00.002-05:00

(by Shirley McNevich)

2 beaten eggs
1 cup Kayro dark corn syrup
1 tsp. vanilla
1 cup white sugar
2 TBSP butter (melted)
1 cup chopped peanuts
1 unbaked pie crust dough

Grease a pie plate--spread pie dough in the pie plate, flute the edges and spray the inside of the dough with Pam. In a bowl add beaten eggs, dark corn syrup, vanilla, melted butter and white sugar--mix well. Add chopped peanuts-stir until mixed. Pour mixture into pie dough. Bake at 350 degrees for 45 minutes to 1 hour or until firm.

#2233 - Fresh Fruit Pie

2011-11-27T19:06:00.002-05:00

(by Shirley McNevich)

1/2 cup white sugar
3 TBSP cornstarch
1 1/2 cups orange juice
1 lemon (room temperature)
1 tsp. lemon zest (from lemon)
1/4 cup lemon juice (from lemon)
6 cups fresh fruit pieces (your choice of fruit--peeled and cut into bite sized pieces)
Crust: 1/4 cup softened Parkay margarine; 1/4 cup white sugar; 1 beaten egg yolk; 1 cup flour

In a bowl add softened margarine, white sugar, beaten egg yolk and flour--mix with a pastry blender until it makes crumbs. Press crumb mixture into a greased 9" pie plate. Spray the inside of the crust with Pam. Bake at 400 degrees for 8 minutes or until browned. Cool completely. In a saucepan add white sugar and cornstarch--stir. Add orange juice--turn heat to medium and stir until boiling. Once boiling, cook for 1 minute. Remove from heat--add lemon juice and lemon zest--stir. Cool completely. Add fresh fruit pieces--stir. Pour fruit mixture into cooled crust. Refrigerate until cold.

#2232 - Cookie Pie Crust

2011-11-26T15:00:00.003-05:00

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1/4 cup white sugar
1 beaten egg yolk
1 cup flour

In a bowl add softened margarine, white sugar, beaten egg yolk and flour--mix with a pastry blender until it makes crumbs. Press crumb mixture into a greased 9" pie plate. Spray the inside of the crust with Pam. Bake at 400 degrees for 8 minutes or until browned. Cool completely. Fill as desired.

#2231 - Strawberry Cranberry Salad

2011-11-25T17:32:00.003-05:00

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained but save the juice)
1 cup water
2 - 3oz. boxes strawberry Jell-O
1 - 16oz. can Ocean Spray whole cranberry sauce
1 lemon (room temperature)
2 cups Breakstone's sour cream
1/2 cup chopped pecans (optional)

In a bowl add the drained pineapple juice, water and both boxes of Jell-O powder--bring to a boil and keep stirring until Jell-O powder is dissolved, then remove from heat. Squeeze the lemon. Add cranberry sauce, 3 tsp. lemon juice and 1 tsp. of lemon zest to Jell-O mixture--stir. Let it sit on the counter until room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add sour cream, chopped pecans and drained crushed pineapple--stir. Pour into a 9 x 13 glass baking dish. Refrigerate overnight.

#2230 - Mozzarella Macaroni Salad

2011-11-24T17:35:00.003-05:00

(by Shirley McNevich)

3 cups uncooked macaroni
4 TBSP cider vinegar
2 cups shredded mozzarella cheese (more if you wish; substitute your favorite cheese if you don't like mozzarella)
1 cup chopped green bell pepper
1/2 cup chopped celery (more if you wish)
12 cherry tomatoes
2 to 3 cups mayo (more if too dry)
salt and pepper to your taste
2 TBSP white sugar
a few dashes of celery seed
2 hard boiled eggs (chopped--more if you wish)

Cook macaroni according to box directions (with 1 tsp. salt). Drain but do not rinse. In a large bowl add drained macaroni and cider vinegar--toss to coat. Once coated, set aside for 20 minutes. After 20 minutes add mayo, shredded mozzarella cheese, chopped green bell pepper, chopped celery, and chopped hard boiled eggs--stir carefully until mixed. Add white sugar and celery seed--stir until mixed. Taste--if necessary add salt and pepper to your taste--stir. If too dry, add more mayo. If too sweet, add a little more cider vinegar. If too sour, add a little more white sugar. Refrigerate until cold. When ready to serve, chop each of the cherry tomatoes into 4 pieces and add to the macaroni salad--stir to mix.

#2229 - Chocolate Raspberry Squares

2011-11-23T17:25:00.003-05:00

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Domino's dark brown sugar (packed)
2 cups flour
1/4 tsp. salt
1 - 11oz. bag Nestle's semi-sweet chocolate chips
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup raspberry preserves (NOT jelly or jam)
1/2 cup chopped nuts

In a mixer add butter and brown sugar--beat. Add salt and flour--beat. Press 1 3/4 cups of brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Set remaining brown sugar mixture aside. Bake at 350 degrees for 11-12 minutes or until golden brown. In a saucepan over low heat add 1 cup of the chocolate chips and the Eagle brand milk--cook/stir until melted and smooth. Spread the chocolate mixture over the warm baked crust. Add the chopped nuts to the reserved brown sugar mixture--stir to mix. Sprinkle nut mixture evenly over chocolate mixture. Drop small bits of the raspberry preserves evenly over the top of the nut mixture. Sprinkle all remaining chocolate chips all over the top. Bake at 350 degrees for 25 to 29 minutes or until center is set. Cool completely. Cut into squares or bars.

#2228 - Quick Chocolate Chip Cheesecake

2011-11-22T14:28:00.002-05:00

(by Shirley McNevich)

1 ready-made graham cracker crust
2 - 3oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1 egg
2 tsp. vanilla
1 cup mini chocolate chips (semi-sweet OR milk chocolate--your choice)
1 tsp. flour
Glaze: 1/2 cup mini chocolate chips; 1/4 cup heavy whipping cream

In a mixer add cream cheese--beat. Add Eagle milk--beat until smooth. Add egg and vanilla--beat until smooth. In a bowl add 1 cup mini chocolate chips and flour--toss to coat. Remove bowl from mixer--add coated mini chocolate chips--stir to mix. Pour batter into graham cracker crust. Bake at 350 degrees for 35 minutes. Cool completely. Glaze: in a double boiler add 1/2 cup mini chocolate chips and the heavy whipping cream--stir/cook over low heat until thick and smooth. Cool slightly, then pour over the top of the cheesecake. Cool to room temperature, then refrigerate cheesecake overnight.

#2227 - Chocolate Peanut Butter Cake

2011-11-21T17:21:00.003-05:00

(by Shirley McNevich)

2 cups flour
1 3/4 cups white sugar
2/3 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1 cup water
1/2 cup canola oil
2 eggs
2 tsp. vanilla
1 - 11oz. bag Nestle's chocolate peanut butter morsels
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1/8 tsp. salt
3 cups Domino's powdered sugar

In a mixer add eggs and white sugar--beat. Add canola oil, 2 tsp. vanilla, milk and water--beat. Add cocoa, baking powder, baking soda and salt--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle 2/3 cup of the chocolate peanut butter morsels evenly over the top of the batter. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: put the rest of the chocolate peanut butter morsels in a microwave safe bowl--melt them in the microwave according to bag directions. In a mixer add cream cheese--beat. Add melted morsels, 1 tsp. vanilla and salt--beat until smooth. Slowly add powdered butter--beat until smooth. Frost the cake. Keep refrigerated.

#2226 - Hummus Dip

2011-11-20T18:02:00.002-05:00

(by Shirley McNevich)

1 - 16oz. can of chick peas (drained)
1/8 cup canola oil
1/8 cup olive oil
3 TBSP fresh lemon juice
1 or 2 garlic cloves (peeled and minced)
salt
pepper
Optional: a few tsp. of chopped fresh parsley

Drain chick peas and place them in a blender or a food processor--blend on high. Add canola oil, olive oil, lemon juice and minced garlic--blend on high until smooth. Taste--add salt and pepper to your taste--blend again on high until smooth and seasoned to your taste. If using fresh parsley, add it and blend again on high until smooth and mixed.

#2225 - Pecan Pie Bars

2011-11-19T18:31:00.003-05:00

(by Shirley McNevich)

1 1/2 cups flour
1 stick softened butter
1/4 cup Domino's dark brown sugar (packed)
3 eggs
3/4 cup Kayro corn syrup
3/4 cup white sugar
2 TBSP butter (melted)
2 tsp. vanilla
1 - 11oz. bag Nestle's semi-sweet chocolate chunks (NOT bits)
1 1/2 cups chopped pecans

In a bowl add flour, softened butter and brown sugar--mix with a pastry blender until it forms crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 12-14 minutes or until lightly brown--set aside. In a mixer add eggs and white sugar--beat. Add corn syrup, melted butter and vanilla--beat. Remove bowl from mixer--add chocolate chunks and chopped pecans--stir until mixed. Pour mixture over the warm baked crust. Bake at 350 degrees for 25 minutes or until set. Cool completely. Cut into bars or squares.

#2224 - Fruit Pudding Cake

2011-11-18T19:21:00.002-05:00

(by Shirley McNevich)

1 cup white sugar
2 tsp. baking powder
1 heaping TBSP Crisco shortening
1 cup milk
2 cups flour
Topping: 2 cups fresh fruit or berries (your choice); 1/2 cup white sugar; 1 cup boiling water

In a mixer add 1 cup white sugar and Crisco--beat. Add baking powder and milk--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Topping: in a bowl add fruit/berries and 1/2 cup white sugar--stir. Add boiling water--stir. Spread topping over the top of the batter. Bake at 350 degrees for 35-40 minutes.

#2223 - Coconut Oatmeal Pie

2011-11-17T18:36:00.003-05:00

(by Shirley McNevich)

1 unbaked pie crust dough
2 eggs
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
3/4 cup Kayro dark corn syrup
3/4 cup Quaker quick oats
1 cup milk
1 cup Baker's angelflake coconut

Grease a pie plate, insert the dough, flute the edges of the dough and spray the inside of the dough with Pam. In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add Kayro syrup and milk--beat. Add oatmeal--beat. Remove bowl from mixer--add coconut and stir until mixed. Pour batter into the unbaked pie dough. Bake at 350 degrees for 45 minutes. Cool completely, then refrigerate until cold.

#2222 - Lemon-Lime Frosting

2011-11-16T19:19:00.003-05:00

(by Shirley McNevich)

1 stick softened butter OR Parkay margarine
2 cups Domino's powdered sugar
2 tsp. vanilla
1 fresh lemon (room temperature--use for the juice and zest)
1 fresh lime (room temperature--use for the juice and zest)
1 TBSP lime juice
1 TBSP lemon juice
1/2 TBSP lime zest
1/2 TBSP lemon zest

In a mixer add butter--beat. Add vanilla, lime juice, lemon juice, lime zest and lemon zest--beat. Slowly add powdered sugar--beat until smooth. If frosting is too thick, add a little milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again. If the lemon flavor is too strong, add a little more lime juice and beat again.

#2221 - Fruitcake Cookies

2011-11-15T19:04:00.002-05:00

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
2 eggs
1 cup softened butter
2 tsp. vanilla
2/3 cup maraschino cherry pieces (cut cherries into pieces before measuring)
2/3 cup raisins
2/3 cup drained Dole crushed pineapple
4 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
2/3 cup chopped nuts

In a saucepan over medium heat add raisins and cover them with water--bring to a boil, cook for 5 minutes, then drain. In a mixer add brown sugar and butter--beat. Add eggs--beat. Add vanilla, baking soda, baking powder and salt--beat. Add cherry pieces, drained raisins, crushed pineapple and chopped nuts--beat. Slowly add flour--beat (continue with wooden spoon if necessary). Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-15 minutes or until lightly browned.

#2220 - Lemon Jell-O Pie

2011-11-14T18:48:00.002-05:00

(by Shirley McNevich)

1 - 3oz. box lemon, orange or lime Jell-O
1 cup boiling water
1/2 cup cold water
1/2 cup white sugar
1 - 8oz. can Dole crushed pineapple (drained)
1 COLD can Carnation evaporated milk (NOT condensed)
1 lemon (room temperature)
1 ready-made graham cracker crust

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir until mixed. Cool to room temperature, then refrigerate for 30 minutes or until it starts to gel. In a mixer add Carnation milk--beat until whipped. Squeeze the lemon--add its juice to the whipped milk--beat. Scrape 1 TBSP lemon zest from the lemon rind--add to whipped milk mixture--beat and set aside. In a mixer add gelled Jell-O mixture and the white sugar--beat until whipped. Add whipped Jell-O mixture to whipped milk mixture--stir until mixed. Add drained crushed pineapple--stir until mixed. Pour mixture into the graham cracker crust. Refrigerate overnight.

#2219 - Apple Strudel

2011-11-13T18:58:00.003-05:00

(by Shirley McNevich)

6-8 baking apples (washed, peeled and sliced)
1/2 cup butter
1 cup white sugar
3/4 cup flour
1 tsp. cinnamon

In a bowl add butter, white sugar, flour and cinnamon--mix with a pastry blender to make crumbs. Grease a 2 qt. baking dish. Spread sliced apples into the baking dish. Sprinkle the crumb mixture over the apples. Bake at 375 degrees for 40 minutes or until apples are tender.

#2218 - Lime Jell-O Salad

2011-11-12T19:15:00.003-05:00

(by Shirley McNevich)

1 - 3oz. box lime Jell-O (or any Jell-O flavor you wish)
1 cup boiling water
1 cup Dole crushed pineapple (drained)
1 cup of the drained pineapple juice (if necessary, add enough water to the pineapple juice to make 1 cup)
1 - 3oz. Philadelphia cream cheese (softened)
1 cup mini marshmallows
1 cup thawed Cool Whip

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add pineapple juice--stir. Let it cool to room temperature, then refrigerate until it starts to gel (about 30 minutes). Remove from refrigerator. In a mixer add gelled Jell-O mixture and cream cheese--beat until mixed. Remove bowl from mixer--add drained crushed pineapple, mini marshmallows and Cool Whip--stir until mixed. Pour mixture into a glass 8 x 8 baking dish. Refrigerate overnight.

#2217 - Pineapple Pudding Cake

2011-11-11T18:59:00.003-05:00

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O lemon instant pudding mix
1 - 15oz. can Dole crushed pineapple (do not drain)
1 cup Baker's angelflake coconut
4 eggs
1/4 cup canola oil
1/2 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
Glaze: 1/2 cup butter; 1/2 cup white sugar; 1/2 cup Carnation evaporated milk (NOT condensed); 1 1/3 cups Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add yellow cake mix, lemon pudding mix, eggs and canola oil--beat. Add crushed pineapple and its juice and 1 cup coconut--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the brown sugar and 1/2 cup chopped pecans over the top of the batter. Bake at 325 degrees for 45 minutes. While the cake is baking, make the glaze: in a saucepan over medium heat add butter, white sugar and evaporated milk--cook/stir until boiling and it starts to thicken. Remove from heat--add 1 1/3 cups coconut and 1/2 cup chopped pecans--stir until mixed. Let cake cool slightly, then spread the glaze mixture evenly over the top of the hot cake. Cool completely. Refrigerate until cold.

#2216 - Baked Macaroni and Cheese

2011-11-10T20:56:00.003-05:00

(by Billie [Gheen] Kline - friend)

1 stick butter
3 cups shredded cheese (your choice of type)
2 cups uncooked macaroni
1 quart of milk
1 tsp. salt
1/2 tsp. pepper
4 slices buttered bread (cut into bite sized pieces)

Preheat oven to 350 degrees. Melt the butter and pour it into the bottom of a greased 9 x 13 glass baking dish. Spread shredded cheese evenly over the butter. Spread the uncooked macaroni evenly over the shredded cheese. In a bowl add milk, salt and pepper--stir to mix. Slowly pour the milk mixture over the uncooked macaroni. Bake at 350 degrees for 45 minutes, remove from oven, spread buttered bread pieces all over the top and return to oven for 15 more minutes. If bread pieces are not golden brown, bake a few minutes longer.

#2215 - Chocolate Butterscotch Tarantulas

2011-11-09T22:01:00.004-05:00

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 6oz. bag Nestle's butterscotch morsels
2 small cans chow mein noodles
1 small can salted peanuts

In a microwave safe bowl add chocolate and butterscotch morsels--microwave on high in 30 second increments and stir until melted and smooth. Add chow mein noodles and salted peanuts--stir to mix. Drop by teaspoonfuls on to wax paper. Cool to room temperature, then refrigerate until cold.

#2214 - Sour Cream Cutout Cookies

2011-11-08T19:14:00.002-05:00

(by Shirley McNevich)

2 cups white sugar
1 cup Crisco shortening
1 tsp. cream of tartar
1 TBSP vanilla
6 cups flour
1 cup Breakstone's sour cream
4 eggs
1 tsp. baking soda
white sugar for sprinkling

In a mixer add white sugar and shortening--beat. Add eggs--beat. Add cream of tartar, vanilla, and baking soda--beat. Add sour cream--beat. Slowly add flour--beat (continue by hand if necessary). Cover and refrigerate dough overnight. The next day roll out some of the dough on to a floured counter (also lightly flour top of the dough). Roll dough to 1/4" thick. Cut cookies with cookie cutters and place cookies on to greased cookie sheets. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees until lightly browned. Best to do a test cookie on this recipe for the correct baking time for your oven.

#2213 - Seven Minute Cake

2011-11-07T20:07:00.002-05:00

(by Shirley McNevich)

1 cup milk
1/3 cup butter
3 eggs
2 cups white sugar
1/4 tsp. salt
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
Topping: 1/3 cup butter; 1 cup Domino's dark brown sugar (packed); 4 TBSP milk; 1 cup Baker's angelflake coconut

In a saucepan over low heat add 1/3 cup butter and 1 cup milk--stir/heat just until butter melts--set aside and let it cool. In a mixer add eggs--beat. Add white sugar, salt and vanilla--beat. Add baking powder--beat. Add flour--beat. Remove bowl from mixer--add cooled butter/milk mixture--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. While cake bakes, in a saucepan over low heat add 1/3 cup butter--melt. Add brown sugar and 4 TBSP milk--cook/stir until smooth. Add coconut--stir until mixed. Spread the coconut mixture over the warm cake, then turn oven to "broil" and place cake under the broiler for 2-3 minutes or until topping is golden brown.

#2212 - Candied Carrots

2011-11-06T18:21:00.004-05:00

(by Shirley McNevich)

3 TBSP butter
1/4 cup Domino's dark brown sugar (packed)
1 TBSP water
3 cups drained cooked carrots (cooked in water with 1 tsp. salt until tender; cut into coin shaped pieces before cooking)

In a skillet over low heat add butter, brown sugar and water--cook/stir until melted and hot. Add cooked carrot pieces--cook/stir to coat.

#2211 - Breaded Cauliflower

2011-11-05T21:36:00.004-04:00

(by Shirley McNevich)

1 head of fresh cauliflower
1 tsp. salt
1 beaten egg
2 TBSP cream OR milk
2/3 cup 4C Italian breadcrumbs
canola oil for frying

Wash cauliflower and separate it into small florets. In a saucepan add cauliflower florets and salt--cover with water. Turn heat to medium, bring water to a boil. Once boiling, cook cauliflower for 3 minutes. Drain cauliflower and let it cool until you can handle the cauliflower. In a bowl add beaten egg and cream/milk--stir to mix. In a separate bowl add the breadcrumbs. Dip each piece of cauliflower into the breadcrumbs, then into the egg mixture, then back in the crumb mixture. Deep fry them in a deep fryer at 365 degrees until browned, then drain them on paper towels. Alternately, fill a skillet halfway with canola oil and turn heat on high until canola oil is hot. Brown the cauliflower pieces in the hot canola oil. Drain on paper towels.

#2210 - Bacon Corn Chowder

2011-11-04T19:31:00.003-04:00

(by Shirley McNevich)

4 slices cooked bacon (crumbled--more if you wish)
2 TBSP minced onions
1 TBSP minced celery
1 tsp. canola oil
1/4 cup chopped parsley
2 cups whole kernel corn (drained)
2 red potatoes (washed, peeled and cut into bite sized pieces)
3 fresh tomatoes (chopped fine)
2 pints of milk
salt and pepper to your taste
1 cup cooked ham pieces OR cooked chicken pieces (bite sized)

In a Dutch oven add canola oil, onions and celery--cook/stir over medium heat until tender. Add corn and bacon--cook/stir for 3 minutes. Add potato pieces, chopped parsley, tomato pieces, salt and pepper--stir. Cover and turn heat to low--simmer until potatoes are tender. Add milk and ham or chicken pieces--stir/cook until boiling. Once boiling, remove from heat. Let stand for a few minutes before serving.

#2209 - Bacon Minestrone Soup

2011-11-03T18:02:00.004-04:00

(by Shirley McNevich)

4 cooked strips of bacon (crumbled--more if you wish)
1/2 cup chopped onions
1 TBSP canola oil
2 - 14oz. cans chicken broth
1 - 16oz. can chopped tomatoes
1 - 10oz. box frozen mixed vegetables
1/2 cup uncooked macaroni (more if you wish)
1/2 tsp. pepper
a dash of red chili powder
1 - 10oz. can white kidney beans (drained)
1 - 10oz. can red kidney beans (drained)
1/4 cup chopped parsley

In a Dutch oven medium heat add chopped onions and a TBSP canola oil--cook/stir until onions are caramelized. Add chicken broth, chopped tomatoes, mixed vegetables, uncooked macaroni, pepper, chili powder and parsley--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer until macaroni is tender. Add white kidney beans, red kidney beans and crumbled bacon--cook/stir until beans are hot.

#2208 - Black Walnut Pie

2011-11-02T19:18:00.003-04:00

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
1 cup finely chopped black walnuts (measure after chopping)
3 TBSP softened butter
a dash of salt
2 tsp. vanilla
3 eggs
1/3 cup Domino's dark brown sugar (packed)
1 cup real maple syrup (substitutes not recommended)
1 tsp. lemon zest
1 tsp. lemon juice
thawed Cool Whip for topping

Spray a pie plate with Pam, insert pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. Sprinkle the chopped black walnuts evenly over the bottom of the pie dough--set aside. In a mixer add eggs and brown sugar--beat. Add butter--beat until creamy. Add maple syrup, lemon zest, lemon juice, salt and vanilla--beat until smooth. Carefully pour the batter over the black walnuts in the crust. Bake at 375 degrees for for 35 minutes. Cool completely. Serve each piece of pie with Cool Whip. If you want, instead of putting the chopped black walnuts in the bottom of the pie dough, you can add them to the batter and mix well with a spoon, but they tend to settle to the bottom anyway.

#2207 - Ham and Potato Balls

2011-11-01T19:42:00.003-04:00

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
4oz. shredded cheddar cheese OR Swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups 4C Italian bread crumbs

In a bowl add mashed potatoes, ham, cheese, mayo, beaten egg, mustard and pepper--stir until well mixed. Add enough of the flour and stir to make the mixture stiff. Chill the mixture for 1 hour. Remove mixture from refrigerator and shape the mixture into 1 inch sized balls. Roll each ball in the bread crumbs until coated. Place them on to greased cookie sheets (sheets should have a lip if possible to prevent them from rolling off). Bake at 350 degrees for 25-30 minutes.

#2206 - Dill Spinach Dip

2011-10-31T19:13:00.002-04:00

(by Shirley McNevich)

1 pint Breakstone's sour cream
1 cup mayo
1 envelope Lipton onion soup mix (dry)
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup chopped parsley
1/2 cup chopped onion
1 tsp. dill weed
1 tsp. dry Good Seasons Italian dressing mix

In a blender add sour cream, mayo, onion soup mix, drained spinach, chopped parsley, chopped onions, dill weed and Italian dressing mix--blend until well mixed. Refrigerate until cold. Serve with raw vegetables.

#2205 - Green Bell Pepper Dip

2011-10-30T19:47:00.003-04:00

(by Shirley McNevich)

3 TBSP white sugar
3 TBSP cider vinegar
1 heaping TBSP butter
1 beaten egg
a dash of salt
1 heaping TBSP flour
1 - 8oz. Philadelphia cream cheese (softened)
4 TBSP dried onion flakes OR minced onions
1 large green bell pepper (washed and finely chopped)

In a saucepan over medium heat add white sugar, cider vinegar, butter, beaten egg, salt and flour--stir and cook until boiling. As soon as it boils, remove from heat. In a mixer add cream cheese--beat. Add hot cider mixture to cream cheese--beat until smooth. Remove bowl from mixer--add onion flakes/onions and chopped green bell peppers--stir until mixed. Cool to room temperature, then refrigerate until cold. Stir when ready to serve. Serve with good quality crackers.

#2204 - Italian Tuna Dip

2011-10-29T18:54:00.002-04:00

(by Shirley McNevich)

1 envelope Good Seasons Italian dressing mix
1 1/2 cups Breakstone's sour cream
1 - 14oz. can albacore tuna (drained and flaked)
1 hard boiled egg (peeled and chopped)

In a bowl add dressing mix, sour cream, flaked tuna and chopped egg--stir until mixed. Refrigerate until cold. Serve with good quality crackers.

#2203 - Dill Weed Dip

2011-10-28T20:28:00.003-04:00

(by Shirley McNevich)

3/4 cup mayo
3/4 cup sour cream
2 TBSP dried minced onion flakes
2 tsp. Beau Monde seasoning (Spice Island brand)
2 tsp. dried dill weed

In a bowl add mayo, sour cream, onion flakes, Beau Mond, and dill weed--stir until mixed. Refrigerate until cold. Serve with good quality crackers or vegetables.

#2202 - Raspberry Coconut Cake

2011-10-27T19:38:00.002-04:00

(by Shirley McNevich)

1 1/4 cups flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup softened butter
1/2 cup milk
1 tsp. vanilla
1 egg
2 2/3 cups Baker's angelflake coconut
2/3 cup raspberry preserves (NOT jelly)
3 1/2 cups Cool Whip (thawed)

In a mixer add white sugar and softened butter--beat. Add milk, vanilla and egg--beat. Add baking powder and salt--beat. Add flour--beat. Remove bowl from mixer--add 2/3 cup of the coconut--stir with a spoon. Pour batter into a greased and floured 8 x 8 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then remove cake from cake pan and place on a cake plate. Spread the raspberry preserves all over the top of the cake. In a bowl add the remaining 2 cups coconut and the Cool Whip--stir until mixed. Frost the whole top and the sides of the cake.

#2201 - Cherry Coconut Bars

2011-10-26T19:27:00.002-04:00

(by Shirley McNevich)

Crust: 1 cup flour; 3 TBSP Domino's powdered sugar; 1/2 cup softened butter

Filling: 2 beaten eggs; 1 cup white sugar; 1/4 cup flour; 1/2 tsp. baking powder; 3/4 cup chopped walnuts; 1/2 cup Baker's angelflake coconut; 1/2 cup maraschino cherries (drained and each cut into 4 pieces); 1 tsp. vanilla; 1/4 tsp. salt

In a bowl add 1 cup flour, powdered sugar and softened butter--stir until mixed. Press mixture into a greased 8 x 8 baking dish. Bake at 350 degrees for 20 minutes or until lightly browned. In a bowl add beaten eggs, white sugar and 1/4 cup flour--stir until mixed. Add baking powder, chopped walnuts, coconut, cherry pieces, vanilla and salt--stir until mixed. Pour filling over the baked crust. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool completely. Cut into bars or squares.

#2200 - Evaporated Milk Pumpkin Cake

2011-10-25T18:51:00.004-04:00

(by Shirley McNevich)

Cake: 1 box Duncan Hines yellow cake mix; 1/2 cup melted butter, 1 beaten egg

Filling: 3 cups Libby's canned pumpkin; 2 beaten eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon

Topping: 1 cup reserved cake mix (explained below); 1/2 cup Domino's dark brown sugar (packed); 1/4 cup softened Parkay margarine; 1 tsp. cinnamon

Grease a 9 x 13 cake pan. Remove 1 cup of the cake mix and reserve for later. In a bowl add remaining cake mix, 1 beaten egg and melted butter--stir until mixed. Press the mixture into the bottom of the greased cake pan. In a bowl add pumpkin, 2 beaten eggs, evaporated milk, white sugar and 1 tsp. cinnamon--stir until smooth. Pour the filling over the crust in the cake pan. In a bowl add the reserved 1 cup cake mix, brown sugar, softened margarine and 1 tsp. cinnamon--mix with your hands or with a pastry blender to make crumbs. Sprinkle the crumb mixture over the pumpkin filling mixture. Bake at 350 degrees for 50-60 minutes or until inserted knife comes out clean. Cool completely. Keep refrigerated.

#2199 - Scratch Sour Cream Banana Cake

2011-10-24T18:31:00.002-04:00

(by Shirley McNevich)

2 cups white sugar
1 cup softened butter
3 eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 cups flour
1 cup chopped black walnuts
1 cup mashed ripe bananas
1 cup Breakstone's sour cream

In a mixer add white sugar and butter--beat. Add eggs--beat for 10 minutes. Into a bowl sift the flour, baking soda, baking powder and salt. Add flour mixture to batter--beat. Add vanilla, chopped black walnuts, mashed bananas and sour cream--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2198 - Beef Stroganoff

2011-10-23T19:23:00.003-04:00

(by Shirley McNevich)

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 TBSP butter
1lb. beef sirloin steak (cut into 1/4" strips)
1 - 14oz. can sliced mushrooms (drained)
1 small onion (chopped)
1/2 tsp. garlic powder
1 TBSP Worcestershire sauce
1 TBSP tomato paste
8 drops Tabasco sauce
1 1/2 cups beef broth
1 cup sour cream
1 bag egg noodles (cooked and drained according to bag directions)

In a bowl add flour, salt and pepper--stir. Dredge the sirloin strips in the flour mixture. In a skillet over medium heat add butter--melt. Cook sirloin strips on both sides until browned. Add onions, mushrooms and garlic powder--stir and cook until onions and mushrooms are lightly browned. In a bowl add Worcestershire sauce, tomato paste, Tabasco sauce and beef broth--pour the mixture over the sirloin strips. Cover and simmer over low heat for 45 minutes to 1 hour or until beef is very tender. When beef is tender, slowly add sour cream to the steak mixture--stir and cook uncovered until mixture is hot. Serve over prepared egg noodles.

#2197 - Mandarin Orange Dessert

2011-10-22T18:19:00.003-04:00

(by Shirley McNevich)

1 1/3 cups graham cracker crumbs
1/4 cup + 3 TBSP white sugar
6 TBSP butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box orange Jell-O
1 cup boiling water
1 cup cold water
1 - 8oz. can Dole mandarin oranges (drained)
1 - 8oz. can Dole crushed pineapple (drained)
1 pint orange sherbet

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir. Press the mixture into a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes. Cool completely, then refrigerate until crust is cold. In a mixer add cream cheese and 1/4 cup white sugar--beat. Add Cool Whip--beat. Spread cream cheese mixture over the cold crust. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir. Add drained mandarin oranges, drained pineapple and sherbet--stir until all of the sherbet is melted. Pour the sherbet mixture over the cream cheese layer. Refrigerate overnight.

#2196 - Coconut Ambrosia Salad

2011-10-21T19:36:00.004-04:00

(by Shirley McNevich)

2 - 15oz. cans Dole mandarin oranges (drained)
2 regular sized bags miniature marshmallows
2 - 15oz. cans Dole pineapple chunks (drained) OR crushed pineapple (drained)
1 cup Baker's angelflake coconut (more if you wish)
1 cup Breakstone's sour cream
1 jar maraschino cherries (drained and halved)

In a bowl add drained mandarin oranges, miniature marshmallows, drained pineapple, coconut and sour cream--stir carefully until mixed. Refrigerate until cold. Place halved cherries all over the top before serving.