#347 - Sour Cream Coffee Cake

(by Aunt Eileen [Knouse] Carter)

1 cup white sugar
1 cup softened butter
3 eggs
2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 cup sour cream
1 cup chopped walnuts
3/4 cup white sugar
2 tsp. cinnamon

In a mixer, combine 1 cup white sugar, butter--add eggs, baking powder, baking soda and sour cream and beat well. Remove bowl from mixer--using a spoon, stir in flour. In a small bowl, combine walnuts, 3/4 cup white sugar, and cinnamon--stir with a spoon to mix. Grease an 9 x 12 x 2 inch cake pan and pour 1/2 of the batter into the cake pan. Sprinkle 3/4 of the nut topping evenly over the batter in the cake pan. Pour the remaining batter evenly over the nut mixture in the cake pan, then sprinkle the remaining nut mixture over the top. Bake at 350 degrees for 40 minutes. Test with a toothpick for doneness.

#346 - Chewy Chocolate Peanut Butter Bars

(by Shirley McNevich)

1 cup packed Domino's dark brown sugar
2/3 cup softened butter
1/3 cup lite corn syrup
1 tsp. vanilla
4 cups Quaker quick oats
2 cups Nestle's semi-sweet chocolate bits
2/3 cup Jif peanut butter
1/2 cup chopped peanuts

In a mixer, combine brown sugar and butter until creamy. Add corn syrup and vanilla--beat. By hand with a spoon, stir in the oats. Press this mixture into a 13 x 9 x 2 cake pan. Preheat oven to 350 degrees. Bake the oat mixture at 350 degrees for 15 minutes. Remove from oven and cool slightly. Melt 1 cup of chocolate bits with the peanut butter in a small saucepan over low heat--stir until smooth. Pour this mixture evenly over the baked oat mixture. Sprinkle the top with the chopped peanuts and the other 1 cup of chocolate bits. Use the back of a spoon to press down the peanuts and chocolate bits SLIGHTLY. Chill for one hour or until firm before cutting into squares.

#345 - BBQ Chex Mix

(by Shirley McNevich)

4 cups Corn Chex cereal
4 cups Wheat Chex cereal
2 cups square-shaped cheese crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter
8 TBSP barbecue sauce
1 TBSP Worcestershire sauce
1 teaspoon salt

In a large roasting pan, combine the cereals, crackers, pretzels and nuts--set aside. In a small saucepan, melt butter, stir in the barbecue sauce, Worcestershire sauce and salt until blended. Pour over cereal mixture and stir to coat. Bake on a large baking sheet uncovered at 250 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely.

#344 - Game Day Pretzel Snacks

(by Shirley McNevich)

1 cup butter
2 TBSP Worcestershire sauce
2 TBSP garlic powder
1 - 1oz. envelope dry onion soup mix
1 dash Tabasco sauce
20oz. broken sourdough pretzels

Preheat the oven to 250 degrees. Melt the butter in a saucepan over medium heat and stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping and place on a baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool, then serve.

#343 - Deviled Eggs Plus

(by Shirley McNevich)

12 eggs
1/2 cup mayonnaise
6 slices bacon
4 TBSP shredded Cheddar cheese
1 TBSP mustard

Hard boil eggs and cool. Cook bacon in a skillet until brown, then place on paper towels to drain. Crumble bacon and set aside. Peel the eggs and cut in half lengthwise. Remove yolks to a small bowl and mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

#342 - Appetizer Meatballs

(by Shirley McNevich)

2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 TBSP Worcestershire sauce
1 TBSP dried minced onion
1/4 tsp. pepper
1 dash garlic powder
1 dash cayenne pepper
2 1/2 lbs. frozen fully cooked meatballs
toothpicks

In a Dutch oven, combine all ingredients but the meatballs and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir meatballs into sauce and cook until heated. Stick one toothpick into each meatball and serve hot.

#341 - Chicken Skewers

(by Shirley McNevich)

3/4 cup soy sauce
1/4 cup white sugar
1 TBSP vegetable oil
1/4 tsp. garlic powder
1/2 tsp. ground ginger
2 skinless, boneless chicken breast halves cut into 1" pieces
6 green onions, cut into 1" pieces
8oz. fresh mushrooms
wooden skewers

In a mixing bowl, combine soy sauce, white sugar, vegetable oil, garlic powder, and ginger. Stir in chicken and onion, then allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5" from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.

#340 - Cold Crab Dip

(by Shirley McNevich)

2 - 8oz. packages softened Philly cream cheese
3 TBSP milk
2 finely chopped green onions
2 TBSP prepared horseradish
2 - 6oz. cans crabmeat, drained and flaked

In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.

#339 - Bruschetta Appetizers

(by Shirley McNevich)

2 large tomatoes, coarsely chopped
1/2 chopped sweet onion
2 TBSP olive oil
1 TBSP oregano
1 tsp. basil
2 tsp. chopped parsley
1/2 loaf Italian bread, cut into 1 inch slices
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Bake at 400 degrees for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

#338 - Spinach Dip

(by Shirley McNevich)

2 pounds pepperjack cheese
2 cups half-and-half cream
1 large diced tomato
1 diced onion
1/2 cup diced red bell pepper
3 cups fresh spinach, rinsed and chopped

Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell peppers and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

#337 - Nacho Dip

(by Shirley McNevich)

1 - 8oz. package softened Philly cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup shrimp cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red pepper
3/4 cup diced green pepper
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 thinly sliced cucumber

In a mixer, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving. Serve with nacho chips.

#336 - Cinnamon Almonds

(by Shirley McNevich)

1 egg white
1 tsp. cold water
4 cups whole almonds
1/2 cup white sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon

Preheat oven to 250 degrees. Lightly grease a 10" x 15" jellyroll pan. Lightly beat the egg white in a bowl--add water and beat until frothy but not stiff. Add the nuts and stir until well coated. Mix the sugar, salt, and cinnamon in a bowl and sprinkle over the nuts. Toss to coat the nuts, and spread the mixture evenly on the prepared pan. Bake at 250 degrees for 1 hour. Stir occasionally and bake until golden. Allow to cool, then store nuts in airtight containers.

#335 - Shrimp Pasta Salad

(by Shirley McNevich)

4 cups cooked and drained spiral or shell pasta
1 cup frozen peas - thawed
1/2 cup chopped green pepper
2 cups fine shredded cheese (your choice of type, such as mozzarella)
1/2 cup finely chopped onion
1/2 cup chopped red pepper
2 cups small frozen shrimp--thawed and drained on paper towels
2 cups ranch or peppercorn ranch dressing
2 cups halved cherry tomatoes
1/2 cup of Parmesan cheese

Cook pasta to desired texture. Cool pasta under cold running water and drain well. In large bowl combine pasta with all ingredients except cherry tomatoes and Parmesan cheese. Toss gently --mix well. Refrigerate 3-4 hours. If it seems dry, add more dressing--top with tomatoes and parmesan cheese before serving.

#334 - Canadian Bacon Breakfast Bake

(by Shirley McNevich)

1 bag Ore Ida frozen hash brown tots
1 1/2 lbs. sliced Canadian bacon (substitute regular bacon if you wish)
1 cup chopped onion
1 chopped green pepper
1 chopped red pepper
8oz. sliced mushrooms
5 eggs
1 cup milk
2 cups shredded sharp Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
salt and pepper to taste

Layer frozen hash browns in a 9 x 13 x 2 pan--season with salt and pepper to your taste. Layer green pepper, yellow pepper and onion over hash browns--layer mushroom slices on top of peppers. Cook/fry the bacon in a skillet until crispy, then arrange bacon over mushroom layer. Beat eggs and milk in a bowl-- add 1/2 tsp. salt and 1/8 tsp. pepper. Pour egg mixture over bacon and spread grated cheese over top. Bake at 350 degrees for 30 to 40 minutes. Serve hot.

#333 - Easy Apple Crisp

(by Shirley McNevich)

6 cups sliced tart apples, peeled or not depending on your preference
1 cup sifted flour
1 cup white sugar (if apples are not tart, use only 1/2 cup white sugar)
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 cup melted butter
1/2 tsp. ground cinnamon

Butter an 8-inch square baking dish and arrange sliced apples in the bottom of it. In a bowl using a spoon, combine flour, white sugar, baking powder, salt, and egg--blend well. Sprinkle this mixture over apples. Drizzle melted butter evenly over crumb mixture. Sprinkle the top with cinnamon. Bake at 350 degrees for 30 to 40 minutes. Serve warm (preferably with vanilla ice cream).

#332 - Butterscotch Coffee Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5 oz. box Jell-O butterscotch instant pudding
1 - 3.5 oz. box Jell-O vanilla instant pudding
4 eggs
1 cup canola oil
1 cup cold water
1 cup Domino's dark brown sugar
1 cup chopped nuts (optional)
1 tsp. cinnamon

In a mixer, combine yellow cake mix, butterscotch pudding, vanilla pudding, 4 eggs, and the 1 cup canola oil--beat until smooth. Add 1 cup cold water and beat until creamy. To make the crumb topping, in a bowl add brown sugar , nuts (optional), and cinnamon--mix with a spoon. Grease a 9 x 13 x 2 cake pan and pour 1/2 of the cake batter in the cake pan. Sprinkle 1/2 of the crumb mixture over the cake batter in the pan. Pour the remaining cake batter in the cake pan, then sprinkle with the rest of the crumbs. Bake at 350 degrees for 45-55 minutes. Test with a toothpick for doneness.

#331 - Ranger Cookies

(by Stevie Wetzel)

1 cup butter
1 cup white sugar
1 cup Domino's dark brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups Quaker quick oats
2 cups Kellogg's rice krispies
1 cup Baker's angelflake coconut

In a mixer, combine butter, white sugar, brown sugar. Add eggs and beat. Add vanilla--beat until fluffy. Add baking soda, baking powder, salt, flour--beat. Add oats, rice krispies, coconut and mix by hand with a wooden spoon. The dough will be very dry and crumbly. Take a teaspoonful at a time in your hand and roll it in a ball. Place each ball on greased cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 degrees for 8-10 minutes.

#330 - Maple Cookies

(by Shirley McNevich)

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup Parkay margarine
1 cup packed Domino's dark brown sugar
1 egg
1/2 cup maple syrup
1/2 tsp. vanilla
1 cup Baker's angelflake coconut

Preheat oven to 375 degrees. In medium bowl combine flour, baking powder and salt--set aside. In a mixer, cream Parkay and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed. Stir in flour, then stir in coconut. Drop by teaspoonsful 2" apart onto greased cookie sheets. Bake for 10-12 minutes or until golden brown.

#329 - Oatmeal Pudding Cookies

(by Shirley McNevich)

1 1/4 cups flour
1 tsp. baking soda
1 cup butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar
1 - 4oz. package Jell-O vanilla instant pudding
2 eggs
3 1/2 cups Quaker quick oats
1 cup raisins (optional)

In a mixer, beat white sugar, brown sugar, butter and pudding mix--add eggs and beat well. Add Quaker oats and beat. Add baking soda and gradually add flour--beat well. Stir in raisins if desired. Drop by teaspoonsful on to ungreased cookie sheets 2" apart. Bake at 375 degrees for 10-12 minutes.

#328 - Homemade Chicken Fingers

(by Shirley McNevich)

3 boneless/skinless chicken breast halves (cut crosswise into 1" strips)
2/3 cup Bisquick
1/2 cup Parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1 tsp. paprika
1 egg, beaten slightly in 1/4 cup milk
3 TBSP melted butter

Preheat oven to 450 degrees. Line a cookie sheet with foil. Spray the foil with Pam. In a large Ziploc bag mix Bisquick, Parmesan cheese, salt, paprika, garlic salt and pepper. Mix beaten egg and 1/4 cup milk in a bowl and stir together. Dip each piece of chicken in the egg mixture, then drop in the Ziploc bag and shake to coat. Remove and repeat with all chicken pieces. Place breaded chicken pieces on the foil and drizzle melted butter over the chicken pieces. Bake at 450 degrees for 12-14 minutes, turning each chicken piece on the other side halfway through the baking.

#327 - Chocolate Cookies

(by Shirley McNevich)

3/4 cup flour
3/4 tsp. salt
1 cup white sugar
1/2 cup butter
2 eggs (UNbeaten)
3oz. melted Baker's semi-sweet chocolate baking squares
1 tsp. vanilla
3/4 cup chopped nuts (optional)

Make sure all ingredients are at room temperature. In a mixer, beat sugar, butter, eggs, melted chocolate (you can melt it in the microwave) and vanilla. Add salt, flour and nuts (optional)--mix thoroughly. Drop by teaspoonsful onto greased cookie sheets and bake at 325 degrees for 15-20 minutes.

#326 - Cream Cheese Fudge

(by Shirley McNevich)

1 - 3oz. softened Philly cream cheese
1 lb. sifted Domino's powdered sugar
3 TBSP water
1 tsp. vanilla
3 - 1oz. squares melted Baker's unsweetened chocolate
1 cup chopped walnuts

In a large bowl, use a spoon to mix cream cheese, powdered sugar, water and vanilla. Stir until smooth. Melt the chocolate by breaking up the chocolate pieces and place them (covered) in a small bowl--microwave for :30 seconds; stir and microwave a few seconds more at a time until melted. Quickly stir the melted chocolate and nuts into the cream cheese mixture. Pour fudge into a foil lined 11 1/4" x 7" x 1 1/2" pan. Spread mixture in pan until even. Refrigerate for a few hours until fudge is hard before removing from pan and slicing into squares.

#325 - Macaroni and Cheese Lasagna

(by Shirley McNevich)

1 - 7 1/4oz. package Kraft macaroni and cheese dinner (prepared with "light" directions on box)
1 1/2 cups spaghetti sauce
1/2 lb. ground beef, cooked and drained
1 cup shredded mozzarella cheese
2 TBSP grated Parmesan cheese

Preheat oven to 350 degrees. Spoon half of the prepared macaroni and cheese into lightly greased 8 inch square baking dish. Top with half of the spaghetti sauce, half of the meat and half of the shredded cheese. Repeat with second half of each ingredient. Sprinkle with Parmesan cheese. Bake 20 minutes or until heated.

#324 - Homemade Macaroni and Cheese

(by Shirley McNevich)

1 - 5oz. can evaporated milk
2 eggs, lightly beaten
2 TBSP butter or margarine, melted
1/4 tsp. ground red pepper
8oz. Velveeta cheese, cut up
1 cup shredded cheddar cheese
2 cups elbow macaroni, cooked and drained

Preheat oven to 350 degrees. Mix milk and eggs in large bowl. Add butter, red pepper, Velveeta and cheddar cheese. Stir in macaroni and mix lightly. Pour everyting into a 2 quart casserole. Bake 20 minutes or until heated.

#323 - Stuffed Chicken Breasts

(by Shirley McNevich)

5 TBSP zesty Italian dressing
1/2 of a medium red pepper, finely chopped
1/2 of a small zucchini, finely chopped
1/2 of a small onion, finely chopped
3/4 cup water
1 - 6oz. package Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves, (pounded with a tenderizer to 1/4 inch thickness)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat 3 TBSP of the Italian dressing in large skillet on medium heat. Add chopped peppers, zucchini and onions--cook until tender, stirring occasionally. Add the water and bring to boil. Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes and set aside. Place the chicken breasts on a large cutting board and spread evenly with the stuffing mixture. Sprinkle the tops of each with 1/2 cup of the cheese. Starting at one of the short ends, tightly roll up each chicken piece and place seam side down in a 13 x 9 x 2 baking dish. Drizzle evenly with the remaining 2 TBSP Italian dressing. Bake 30 minutes--remove from oven and sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked.

#322 - Teriyaki Chicken Wings

(by Shirley McNevich)

1/3 cup water
1/4 tsp. pepper
1/3 cup soy sauce
1/4 cup brown sugar
1/2 tsp. garlic powder
1/3 cup balsamic vinegar
1/2 tsp. ginger
2 green onions - thinly sliced
16 chicken wings, separated at the joints, wing tips discarded

Combine water, pepper, soy sauce, brown sugar, garlic powder, balsamic vinegar, and ginger in a small saucepan. Gently heat until sugar is dissolved. Remove from heat and let cool to room temperature. Stir in green onions. Place chicken wings in a large ziploc freezer bag. Pour in the teriyaki marinade. Squeeze out the air and seal. Turn bag to distribute the marinade over the wings. Refrigerate overnight. The next day, preheat oven to 375 degrees. Line a 13 x 9 x 2 baking pan with foil. Place chicken wings on the foil and cover with the marinade from the bag. Cover pan with more foil and bake for 30 minutes. Remove foil and bake another 10 minutes to crisp up the skin.

#321 - Southwestern Chicken

(by Shirley McNevich)

4 boneless skinless chicken breast halves
1 pouch Shake 'n Bake Extra Crispy Seasoned Coating Mix
1/2 cup salsa
1/2 cup shredded monterey jack cheese

Preheat oven to 400 degrees. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet. Bake at 400 degrees for 20 minutes or until chicken is cooked. Remove from oven, top each chicken breast with 2 tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese is melted.

#320 - Breakfast Bake

(by Shirley McNevich)

1 - 6oz. package Stove Top Stuffing Mix for Chicken
3 cups milk
1 medium red pepper, chopped
1 - 10oz. package frozen spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
2 eggs
2 egg whites
6 slices bacon, cooked and crumbled

Preheat oven to 350 degrees. Mix all ingredients until well blended. Spoon into a greased 13 x 9 x 2 baking dish. Bake at 350 degrees for 40 minutes or until center is set and top is golden brown.

#319 - Peanut Butter Cup Cookies

(by Shirley McNevich)

1 cup butter
1 cup Domino's dark brown sugar
1 cup white sugar
2 eggs
1 cup Jif peanut butter
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 bag bite sized Reese's peanut butter cups

In a mixer, combine butter, brown sugar, white sugar and eggs--beat until smooth. Add peanut butter and beat. Add baking soda, salt and vanilla--mix well. Slowly add the flour and mix. Roll the batter into walnut sized balls and place one ball in each space on a greased mini-muffin tin. Press your thumb in the center of each ball to make a space for the peanut butter cups, but don't add the peanut butter cups yet. Bake at 375 degrees for 9 minutes--remove from oven, place one unwrapped peanut butter cup in each well of the cookies. Let them cool 10 minutes before removing from tins.

#318 - Easy Lasagna

(by Shirley McNevich)

1 lb. ground beef
2 1/2 cups shredded mozzarella cheese
1 - 15oz. container part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 - 26oz. jar spaghetti sauce
1 cup water
12 lasagna noodles, UNCOOKED

Preheat oven to 350 degrees. Brown meat in large skillet on medium-high heat. Mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended--set aside. Drain meat and return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add water to skillet and stir until well blended. Spread 1 cup of the meat sauce onto bottom of a 13 x 9 x 2 baking dish and top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. Bake at 350 degrees for 45 minutes. Remove foil after 45 minutes, then continue baking 15 minutes more or until center is heated. Let stand 15 minutes before cutting for easier serving.

#317 - Turkey and Cheese Chili

(by Shirley McNevich)

1 lb. ground turkey
1 small onion, chopped
1/2 cup chopped green pepper
1 - 15oz. can kidney beans, drained and rinsed
1 - 14.4oz. can whole tomatoes, undrained
1 - 8oz. can tomato sauce
1 TBSP chili powder
1 1/2 cups shredded cheddar cheese

Cook turkey in large skillet on medium heat until no longer pink, stirring frequently. Add onion and green pepper; cook and stir until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Sprinkle 1/4 cup of the cheese onto the bottom of each of six soup bowls, then cover with chili. Top evenly with remaining cheese. Serve with crackers.

#316 - Caramel Cheesecake Bars

(by Shirley McNevich)

1 1/2 cups crushed vanilla wafers
1 cup chopped pecans
1/4 cup butter, melted
4 - 8oz. packages softened Philly cream cheese
1 cup sugar
1 cup sour cream
3 TBSP flour
1 TBSP vanilla
4 eggs
1/4 cup caramel topping

Preheat oven to 325 degrees. Line 13 x 9 x 2 baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix vanilla wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. Beat cream cheese and sugar in a mixer on medium speed until well blended. Add sour cream, flour and vanilla - mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour this mixture over the crust. Bake at 325 degrees for 45 minutes or until center is almost set. Refrigerate overnight. Use the foil to lift out of pan onto cutting board. Drizzle with caramel topping and remaining 1/2 cup pecans. Cut into bars. Store leftover bars in refrigerator.

#315 - Chocolate Pecan Bars

(by Shirley McNevich)

1 cup flour
2/3 cup white sugar
1/2 cup Hershey's cocoa
1/4 tsp. salt
1 1/2 sticks cold butter or Parkay
2 eggs
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 1/2 tsp. vanilla
2 cups pecan halves or chopped pecans

In a large bowl by hand, stir together flour, cocoa, white sugar and salt. Stir in the butter and mix until crumbly. Stir in one of the eggs (beaten). Press the mixture evenly on the bottom of a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 25 minutes. Meanwhile in a medium bowl using a spoon, beat Eagle milk, remaining egg (beaten), vanilla and stir in the pecans. Remove crust from oven, pour the Eagle milk mixture over the top evenly, add pecan halves for decoration on top if desired, return to oven and bake at 350 degrees for 25 minutes until golden brown. Cool in pan then cut in squares.

#314 - Dateball Cookies

(by Hannah Garman - friend)

1 beaten egg
1 cup chopped dates
1/2 cup Parkay margarine
1 cup white sugar
2 cups Kellogg's Rice Krispies
7oz. Baker's angelflake coconut

In a saucepan over medium heat add Parkay, egg, dates and sugar--bring it to a boil while stirring. Remove from the stove and stir in the Rice Krispies. Allow mixture to cool. Using your hands, take out a heaping teaspoonful at a time and roll it in a ball, then put coconut in a small bowl and roll each dateball in the coconut. Repeat with all of them. Refrigerate and keep refrigerated.

#313 - Country Herb Roasted Chicken

(by Shirley McNevich)

2 1/2 - 3lb. chicken cut up into serving pieces
1 envelope Lipton savory herb and garlic soup mix
2 TBSP water
1 TBSP olive oil OR canola oil

Preheat oven to 375 degrees. In a 13 x 9 x 2 baking pan, arrange chicken pieces. In a small bowl, combine soup mix, water and oil. Brush the mixture on both sides of each chicken piece. Bake at 375 degrees for 45 minutes or until chicken is done.

#312 - Impossible Lasagna Pie

(by Shirley McNevich)

1/2 cup small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 lb. ground chuck, cooked with one small chopped onion and drained
1 tsp. oregano
1/2 tsp. basil leaves
1 - 6oz. can Hunt's tomato paste
1 cup shredded mozzarella cheese
1 cup milk
2/3 cup Bisquick
2 eggs
1 tsp. salt
1/2 tsp. pepper

Cook ground chuck with chopped onion until browned, then drain. Preheat oven to 400 degrees. Grease a 10" x 1.5" deep pie plate. Layer the cottage cheese, then Parmesan cheese in the pie plate. Mix the cooked ground beef with oregano, basil, tomato paste, and 1/2 cup mozzarella cheese. Spoon this mixture into the pie plate as the next layer. In a blender on high speed, add milk, Bisquick, eggs, salt, pepper and blend 15 seconds until smooth. Pour the dough on top of the ground beef mixture and make sure it's spread around to cover the top. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove from oven, sprinkle mozzarella cheese on top and wait 5 minutes before cutting.

#311 - Coconut Banana Muffins

(by Shirley McNevich)

1/2 cup butter
2 eggs
3 very ripe bananas, mashed
1 tsp. vanilla
2 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
3/4 cup white sugar
1/2 cup chopped walnuts
1/2 cup Baker's Angelflake coconut flakes

In a mixer, cream together the butter and eggs - mix in the ripe bananas and vanilla and beat. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the mixer and mix just until moistened. Add the walnuts and coconut and beat. Spoon the batter into muffin tins and bake at 350 degrees for 30 minutes.

#310 - Potato Chip Cookies

(by Shirley McNevich)

2 sticks softened butter
1/2 cup white sugar
1 3/4 cups flour
3/4 cup coarsely crushed potato chips (chips must be SALTED, not unsalted)
1 tsp. vanilla
1 cup Domino's powdered sugar

Preheat the oven to 350 degrees. In a mixer, beat the butter and white sugar on medium speed until light and fluffy. Reduce the speed to low and add the flour, crushed potato chips and vanilla - mix well. Drop by rounded tablespoonsful 2" apart onto baking sheets. Bake for 8 to 10 minutes or until the edges are barely browned. Cool on the baking sheets for 5 minutes before removing to cool. After they are cool, sprinkle powdered sugar in a bowl and coat the cooled cookies evenly to the desired level of sweetness.

#309 - Toffee Thin Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/4 tsp. salt
1 1/2 sticks butter (softened)
3/4 cup Domino's dark brown sugar (packed)
1 1/2 tsp. vanilla

Combine the flour and salt in a bowl. In a mixer on medium speed, beat the butter and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla--beat. Add the salt/flour slowly and beat. Divide the dough in half and place each half on a large square of wax paper. Form each half into a log, wrap loosely in the wax paper and refrigerate for about an hour. Remove dough from refrigerator and dust your hands with flour. Roll each log of dough into an 8" long cylinder, then roll it up tightly in wax paper. Refrigerate for 1 1/2 to 2 hours, until very firm. Preheat the oven to 350 degrees. Work with one log of dough at a time, keeping the second one refrigerated. Using a sharp knife, cut the dough into 1/4" thick slices and place them about 2" apart on ungreased baking sheets. Bake for 8 to 10 minutes until the cookies are golden brown around the edges. Let cool on the sheets for 3 minutes before removing them to cool.

#308 - Cream Cheese Frosting

(by Shirley McNevich)

For cakes, cookies and cupcakes:

1 - 8oz. package softened Philly Cream Cheese
1/4 cup softened butter (OR Parkay margarine)
2 tsp. milk
1 tsp. vanilla
4 cups Domino's powdered sugar

In a mixer, beat cream cheese, butter/margarine, milk and vanilla on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. For holiday cookies, you can add food coloring.

#307 - Cream Cheese Squares

(by Shirley McNevich)

2 - 8oz. cans refrigerated Pillsbury crescent dinner rolls
2 - 8oz. packages softened Philly cream cheese
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup white sugar
2 TBSP ground cinnamon

Preheat oven to 350 degrees. Unroll one of the cans of crescent dough and press the pieces on the bottom of greased 13 x 9 x 2" baking pan--press the seams between the pieces together to seal them. In a mixer, beat cream cheese, vanilla, egg and 1/2 cup of the sugar on medium speed until well blended. Spread mixture onto crust. Unroll second can of crescent dough onto large sheet of wax paper. Pat out dough to form 13 x 9 x 2" rectangle and press the seams together to seal. Invert this dough over cream cheese mixture to form top crust. Bake at 350 degrees for 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl and sprinkle over squares before cutting. Keep refrigerated.

#306 - Chocolate Butterscotch Fudge

12 ounce package Nestle's semisweet chocolate chips
1 cup butterscotch OR white chocolate chips
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or 2 tsp. imitation vanilla extract
8 ounce can walnuts


Grease your fudge pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan on low heat. Stir the chips and condensed milk until they melt together. Stir in the nuts. Pour the fudge into the pan. Put the fudge in the fridge and chill until firm. Loosen edges with a butter knife, then turn pan upside down on a cutting board to remove fudge. Cut the fudge into squares.

#305 - Almond Pie Crust

(by Shirley McNevich)

6 TBSP butter (room temperature)
1/4 cup white sugar
1 beaten egg
1 cup flour
1 cup finely chopped toasted almonds
1/8 tsp. baking powder
1/8 tsp. salt

In a mixer, add butter and sugar--beat. Add egg and blend until smooth. Add flour and 2/3 cup of the chopped almonds (save other 1/3 of the almonds to use for the top of your pie). Add baking powder and salt and mix until combined. Make dough into a ball, then flour and flatten into a disk using a rolling pin. Wrap disk in saran wrap and refrigerate for 1 hour before using. For pies that need the crust baked before filling them, preheat oven to 350 degrees, place pie crust in a 9" pie plate; place another pie plate inside of the first pie plate so that the crust is in between the two and the crust will keep its shape. Bake for 20 minutes, then allow it to cool before filling. This crust is good for pies such as banana cream, coconut cream, lemon meringue, etc.

#304 - Moist Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 cup Hellmann's light mayo
1 cup cold water
3 eggs

In a mixer add cake mix, mayo, water and eggs--beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. After cake is cool, use our vanilla or chocolate icing recipe #2.

#303 - Maryland Crab Cakes

(by Shirley McNevich)

(makes 6 crab cakes)

1 lb. Maryland lump crab meat (pasteurized or fresh)
2 eggs
1/4 cup mayo
1 tsp. Old Bay seasoning (add more if you like them spicier)
1/4 tsp. pepper
2 tsp. worcestershire sauce
1 tsp. dry mustard
1/2 cup seasoned bread crumbs
canola oil for frying

Remove any cartilage and shell pieces from crab meat. In a bowl, mix together eggs, mayo, Old Bay and pepper. Add worcestershire sauce and mustard--stir. Add crab meat--mix with your hands evenly and gently. Add cracker crumbs and combine with your hands until mixed thoroughly. Shape mixture into 6 cake patties. Deep fry in oil (350 degrees 2-3 minutes) OR fry on top of the stove in a frying pan with a little canola oil and fry for 5 minutes on each side or until golden brown and crispy.

#302 - Pinwheel Cookies

(by Shirley McNevich)

1/2 cup Parkay margarine
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
1 egg
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 lb. chopped dates
1/2 cup white sugar
1/2 cup water
1/2 cup chopped black walnuts

In an mixer, combine Parkay, 1/2 cup brown sugar, 1/2 cup white sugar, egg, vanilla and beat well. Add baking soda, salt, and slowly add flour--if too stiff for mixer, continue by hand. Store batter in covered bowl in refrigerator overnight. The next day, remove dough from refrigerator and divide into two equal amounts. Date filling: In a saucepan, combine chopped dates, 1/2 cup white sugar, 1/2 cup water and set heat on medium. Cook and stir until it thickens. Once it's thick, add the black walnuts and stir. Allow it to cool. On a lightly floured surface, place 1 section of the dough and sprinkle flour over the top. Roll dough with a rolling pin to 1/4" thick rectangle (12" x 8" approximately). Spread 1/2 of the date filling over the dough (like buttering bread--use a butter knife). Start at long end of the roll, use a spatula to slide underneath, and roll it up like a jelly roll. Repeat spreading dates and rolling with 2nd section of dough. When you have both logs rolled, slice each in half and wrap each in saran wrap. Place both rolls in a long cake pan and refrigerate overnight. The next day, remove dough logs from refrigerator, remove saran wrap, and place on a cutting board. Slice cookies about 1/4" thick for each cookie. Place on greased cookie sheets and bake at 375 degrees for 8-10 minutes. Place paper towels on top of your heat proof surface and place saran wrap on top of the paper towels--remove cookies from oven and place them on the saran wrap covered paper towels and let them cool.

#301 - Banana Drop Cookies

(by Shirley McNevich)

2 1/4 cups flour
1 cup white sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/4 tsp. cinnamon
2/3 cup Parkay margarine
2 eggs
1 cup mashed VERY ripe bananas
1 tsp. vanilla

In a mixer, combine Parkay, white sugar and beat--add eggs, baking powder, baking soda, salt and cinnamon--beat until smooth. Add vanilla and mased bananas and beat. Slowly mix in the flour. Drop by teaspoonsful on to greased cookie sheet--you can sprinkle the tops with a bit of white sugar and cinnamon. Bake at 350 degrees for 10-12 minutes.

#300 - Easy Upsidedown Cake

(by Shirley McNevich)

1 - 20oz. can Dole pineapple slices
1/4 cup melted butter
2/3 cup Domino's dark brown sugar (packed)
1 jar maraschino cherries
1 - 18.25 box yellow or pineapple cake mix

Drain pineapple slices and save 3/4 cup of the juice for later. Stir together the melted butter and brown sugar in a bowl. Pour the brown sugar mixture in a 9 x 13 x 2 cake pan and smooth it out so bottom is covered with the brown sugar mixture. Arrange the pineapple slices on top of the brown sugar and put a cherry inside the whole of each pineapple. In a mixer, prepare cake mix according to package directions EXCEPT replace 3/4 cup of the water called for in the cake mix directions with the 3/4 cup of pineapple juice you saved. Pour the cake batter evenly over top of all the pineapples in the cake pan. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean. After removing from oven, let it cool 5 minutes. Loosen the edges with a knife, place a piece of foil over the top of the cake, then turn it upside down on top of heat proof cutting board.

#299 - Chocolate Cutout Cookies

(by Shirley McNevich)

1/2 cup butter
3/4 cup white sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
4 tablespoons Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

In large mixing bowl beat butter and sugar together--add egg and vanilla and beat until light and fluffy. In a separate bowl using a spoon, stir together flour, cocoa, baking powder, baking soda and salt the gradually add it to butter/sugar mixture and mix well. Chill dough for 1 hour and preheat oven to 325 degrees. Roll dough on floured counter to 1/4 inch thickness. Cut into desired shapes with cookie cutters and place on ungreased cookie sheets. Bake at 325 degrees for 8 to 10 minutes. Cool before removing from cookie sheets. Frost using our vanilla frosting recipe #2.

#298 - Butter Pecan Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup firmly packed Domino's dark brown sugar
1 tsp. vanilla
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup finely chopped pecans

In a mixer, beat butter and sugar together. Add vanilla and egg; beat until light and fluffy. Add sifted flour, baking powder, salt and chopped pecans--beat well. Drop by scant teaspoons onto ungreased cookie sheets. Bake at 400 degrees for about 5 minutes--if you make the cookies too big they will take longer to bake. Cool before removing from cookie sheets.

#297 - Vanilla Shortbread Cookies

(by Shirley McNevich)

1 cup butter, room temperature
1/2 cup Domino's powdered sugar
3 cups flour
1 tsp. vanilla
pinch of salt

Mix together the flour and salt in a bowl and set aside. In a mixer, beat together the butter, vanilla and sugar until light and fluffy. Add the flour and salt mixture a small amount at a time--beat well--you may have to continue with your hands if the batter gets too thick for your mixer. Pour dough onto floured counter surface and roll out into a log 1/4" thick. Slice cookies from the end of the dough log and place on an ungreased cookie sheet. Bake at 325 degrees for 12-15 minutes or until golden brown. Cool.

#296 - Caesar Salad

(by Shirley McNevich)

1 large package Romaine hearts lettuce
1 package cherry tomatoes
1 large bottle Ken's Steak House Caesar Salad dressing
1 container fresh grated Parmesan cheese
1 jar McCormick Salad Toppins

Prepare as close to dinner as possible or lettuce will get soggy. Wash and slice cherry tomatoes. Wash Romaine hearts in cold water, then break into bite sized pieces (most people only use the outside, greener layers of the Romaine hearts). After lettuce pieces are in large salad bowl, sprinkle Parmesan cheese over lettuce, pour 1/4 of the Caesar salad dressing on the lettuce, then mix well. Repeat with Parmesan and dressing to your desired taste. Toss salad, then add sliced cherry tomatoes and Salad Toppins to the top of the salad and retoss.

#295 - Chicken Parmesan

(by Shirley McNevich)

4 boneless chicken breasts
1 egg
1/2 cup milk
1 box seasoned bread crumbs
8 slices mozzarella cheese (extra for topping)
1 - 26oz. jar spaghetti sauce
Parmesan cheese

Put chicken breasts one at a time on a cutting board and beat with a meat tenderizer until they are 1/2 inch thick. In a bowl, beat together the egg and milk. Pour seasoned bread crumbs into a bowl. Dip the chicken breasts in milk and egg mixture and then in bread crumbs until covered. In a skillet with a little olive oil over medium-high heat, brown chicken on both sides until golden brown. Arrange chicken pieces in a greased glass baking dish. Put two slices of mozzarella cheese on each chicken breast. Pour the jar of spaghetti sauce over chicken breasts to cover. Sprinkle with Parmesan and add extra slices mozzarella cheese to the top, then bake uncovered at 350 degrees for 30 minutes or until bubbling hot. Serve with garlic bread.

#294 - Stuffed Shells

(by Shirley McNevich)

1 large box jumbo pasta shells
2 lbs. ricotta cheese
1/2 lb. shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
1 - 26oz. jar spaghetti sauce

Preheat oven to 350 degrees. Prepare pasta shells according to package directions (add a little olive oil in the water so the shells don't stick together)--set cooked shells on aluminum foil to cool. Beat eggs, ricotta, Mozzarella, Parmesan cheese, salt, pepper and parsley in a bowl using a spoon. Grease a large glass baking dish. Scoop cheese mixture into a Ziploc bag, squeeze air out of bag and close--cut a small hole in one of the bottom corners of the bag. Squeeze the bag and fill the shells with the cheese mixture. Layer sauce and pasta shells in the baking dish. Add extra mozzarella and Parmesan cheese on top. Bake at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.

#293 - Manicotti

(by Shirley McNevich)

1 - 12oz. package manicotti
1 - 15oz. ricotta cheese
16 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
1 - 10oz. package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
1 - 26oz. jar spaghetti sauce

Grease a 13 x 9 x 2-inch baking dish and set aside. Cook manicotti according to package directions--add a little olive oil when cooking them so they won't stick together; drain and set aside on aluminum foil. In large bowl mix the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, egg, prepared spinach, salt and pepper. Scoop cheese mixture into a Ziploc bag, squeeze out the air and close bag. Cut a small hole in one of the bottom corners of the bag, then squeeze the bag so cheese mixture comes out--squeeze cheese mixture into each of the manicottis. Pour a little sauce in the bottom of the baking dish, arrange the prepared manicottis in the dish, then pour the rest of the spaghetti sauce over shells and top with remaining mozzarella cheese. If you have extra Parmesan cheese, sprinkle on top also. Bake uncovered at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.

#292 - Nut Cheese Ball

(by Shirley McNevich)

8oz. shredded sharp cheddar cheese
8oz. shredded swiss cheese
1 - 8oz. softened Philly cream cheese
2 tsp. worcestershire sauce
1/2 tsp. paprika
1/2 tsp. garlic salt
1/2 cup chopped nuts (your choice of kind)

In a mixer, add cheddar cheese, swiss cheese, cream cheese, worcestershire sauce, paprika and garlic salt. Turn mixer to medium speed and beat until well blended. Remove batter and shape into 1 or 2 balls, then roll in the chopped nuts. Wrap in wax paper and refrigerate until ready to serve. Serve with raw vegetables, crackers, etc.

#291 - Crispy Potato Pancakes

(by Shirley McNevich)

4 cups freshly grated Idaho potatoes
4 eggs, beaten with a fork
1 1/2 cups flour
1 cup grated onion
2 tsp. salt
1/2 tsp. pepper
canola oil for frying

Wash, peel, and grate potatoes into a bowl. Fill bowl with cold water to cover the grated potatoes. Set bowl with grated potatoes into the sink and turn cold water on slowly--keep the cold water running for about 5 minutes until the potato starch disappears. Drain water off of potatoes using a colander, then sprinkle grated potatoes on to paper towels on your counter and pat them completely dry. Mix eggs and flour together in a bowl until smooth, then add onion, salt and pepper and mix well. Add grated potatoes to egg mixture and stir until mixed (at this point, you can add grated cheese if you wish). Pour 1/4" of canola oil in a skillet over medium heat. Drop 1/4 cup portions of batter into the oil--do NOT flatten yet--turn potato cake after 2 minutes using a spatula and then flatten using the spatula and brown other side for 2 more minutes or until golden brown. Drain on paper towels before serving--serve hot.

#290 - Reese's Peanut Butter Cup Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1/2 box Domino's powdered sugar (1 lb. size)--SIFTED
1 tsp. vanilla
2 TBSP milk
3 TBSP Crisco
1/2 cup Jif creamy peanut butter
6 regular size Reese's Peanut Butter cups (chopped into small pieces)

Prepare cake as directed on box using a 9 x 13 x 2 cake pan. Cool completely. Icing--in a mixer, beat sugar, vanilla, Crisco, milk and peanut butter until smooth and creamy--if frosting is too thick, add more milk until you like the consistency. If frosting is too thin add more powdered sugar. Frost the cake, then sprinkle with the chopped Reese's Peanut Butter cups.

#289 - Impossible Cheesecake Pie

(by Shirley McNevich)

3/4 cup milk
2 tsp. vanilla
2 eggs
1 cup white sugar
1/2 cup Bisquick
2 - 8oz. Philly cream cheese (softened and cut into 1/2" cubes)
Topping: 1 cup sour cream, 2 TBSP white sugar, 2 tsp. vanilla

Grease a 9" x 1 1/4" deep pie plate. Preheat oven to 350 degrees. In a blender, add milk, vanilla, eggs, 1 cup white sugar, Bisquick--cover and blend on high for 15 seconds. Remove lid and add cream cheese cubes--cover and blend on high for 2 minutes. Pour the batter from the blender into the pie plate (it will make its own crust). Bake at 350 degrees for 40-45 minutes until the center is firm. Remove from oven and cool completely. In a bowl using a spoon, stir together the sour cream, 2 TBSP white sugar, and 2 tsp. vanilla--pour this topping over the top of the cooled cheesecake and spread with a spatula. Add berries to the top if you wish. Keep refrigerated.

#288 - Peanut Butter Oatmeal Cookies

(by Shirley McNevich)

3/4 cup butter flavored Crisco
1 cup Jif peanut butter
1 1/2 cups firmly packed Domino's dark brown sugar
1/2 cup water
1 egg
1 tsp. vanilla
3 cups Quaker Quick oats
1 1/2 cups flour
1/2 tsp. baking soda
white sugar

In a mixer, combine Crisco, peanut butter and brown sugar--beat until creamy. Add water, egg, vanilla--beat. Add oats, flour, baking soda and mix well. Chill dough for 2 hours in refrigerator. Preheat oven to 350 degrees. Shape the dough into 1" balls. Put cookies on ungreased cookie sheet 2" apart. Put white sugar in a bowl, press fork on to one of the cookies to get it sticky, then dip fork in white sugar and make criss cross patterns on each cookie which flattens them. Make sure you dip fork in sugar each time before making the next part of the criss cross. Bake at 350 degrees for 9-11 minutes or until edges are golden brown.

#287 - Jell-O Cake

(by Nancy [Wynn] Swank - friend)

1 - 3oz. box Jell-O (your choice of flavor)
1 cup boiling water
1 large can Carnation evaporated milk (must be cold, so refrigerate it overnight)
2 TBSP lemon juice
8 oz. Philly cream cheese
1 cup sugar
Crust: 2 cups graham cracker crumbs, 1/2 cup melted butter

In a bowl, add Jell-O and boiling water--stir until dissolved. As soon as it's cool enough, refrigerate until it starts to gel. In a mixer, combine evaporated milk and lemon juice--beat until stiff. Add the cream cheese, sugar and beat until smooth. Add the Jell-O to the batter and mix until smooth. In a separate bowl, add graham cracker crumbs and mix with melted butter. In a 9 x 13 x 2 cake pan, add the crumb mixture and smooth it out using the back of a spoon until bottom of cake pan is covered. Bake just the crust at 375 degrees for 12-15 minutes, or until it starts to brown a bit. Remove from oven and let it cool. Pour the batter into the crust. Refrigerate overnight before serving.

#286 - Brown Sugar Cookies

(by Shirley McNevich)

1 1/4 cups firmly packed Domino's brown sugar
1/4 cup water
3 TBSP honey
1 large egg
2 1/3 cups flour
1 cup finely chopped pecans
2 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. ground allspice

Preheat oven to 375 degrees. In a large mixing bowl, combine brown sugar, water, honey and egg--beat well. In another bowl, combine flour, chopped pecans, cinnamon, baking soda, and ground allspice--mix well using a fork. Add dry ingredients to sugar mixture and blend well. Drop cookies onto greased baking sheet by teaspoonsful 2" apart. Bake at 375 degrees for 10-12 minutes until lightly browned. Remove cookies from oven and let cool slightly--remove cookies from cookie sheets and allow to cool completely.

#285 - Toffee Cookies

(by Shirley McNevich)

1 cup softened butter
1 1/2 cups Domino's dark brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup Nestle's MILK chocolate chips
1/2 cup Nestle's semi-sweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans

Preheat oven to 350 degrees. Grease cookie sheets. In a medium mixer bowl, cream together butter and sugar. Beat in eggs, one at a time, then add vanilla and beat. In a bowl using a fork, combine flour, baking powder and salt--add into creamed mixture and beat. Remove from mixer and fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by heaping teaspoonsful onto cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on baking sheet for 5 minutes before removing--cool completely.

#284 - Pecan Chewies

(by Shirley McNevich)

1/4 cup butter
14oz. sweetened condensed milk
12oz. Nestle's semi-sweet chocolate chips
1 tsp.vanilla
1 cup flour
1/2 cup chopped pecans
pecan halves

Preheat oven to 350 degrees. Combine butter, condensed milk, and chocolate chips in a heavy saucepan--cook over medium/low heat--stir constantly until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonsful onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake at 350 degrees for 7 minutes. (do NOT overbake.) Remove cookies from cookie sheets and cool completely.

#283 - Easy Peanut Butter Cookies

(by Shirley McNevich)

1 egg
1 cup Jif creamy peanut butter
1 cup sugar
1/2 cup chopped peanuts
1 tsp. vanilla

Preheat oven to 350 degrees. In a mixer, beat egg on medium speed until foamy. Add remaining ingredients and beat until well blended. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball in criss-cross pattern with a fork. Bake at 350 degrees for 10 minutes or until lightly browned. Cool 3 minutes, then remove from baking sheets to cool completely.

#282 - Chocolate Dipped Peanut Butter Cookies

(by Shirley McNevich)

1 cup Jif creamy peanut butter
1/2 cup white sugar
1 egg
4 squares Baker's Semi-Sweet Baking Chocolate, melted
1/2 cup finely chopped peanuts

Preheat oven to 325 degrees. In a mixer, mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball in criss-cross pattern with fork. Bake at 325 degrees for 18 to 20 minutes or until lightly browned. Cool 5 minutes, then remove from baking sheets to cool completely. Put chopped peanuts into a bowl. Melt Baker's chocolate in a double boiler. Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on wax-paper covered baking sheet. Refrigerate until chocolate hardens.

#281 - Thumb Cookies

(by Shirley McNevich)

1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks butter, softened
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped pecans
1 1/4 cups raspberry preserves (you can substitute other flavors of preserves)

In a mixer, beat cream cheese and butter on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda and mix well. Add pecans and mix just until blended. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Indent centers with your thumb to make a well to hold the preserves later. Bake at 350 degrees for 10 minutes, then remove from oven and fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely.

#280 - Cream Cheese Sprinkle Cookies

(by Shirley McNevich)

1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks softened butter
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
colored sugar sprinkles for decoration

In a mixer, beat cream cheese, butter, white sugar and vanilla on medium speed until well blended. Add flour and baking soda--mix well. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with assorted 3-inch cookie cutters. Sprinkle with colored sugar. Place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until edges begin to brown. Cool completely.

#279 - Coconut Cream Cheese Cookies

(by Shirley McNevich)

1 cup butter
2 - 3oz. packages Philly cream cheese, room temperature
1 cup white sugar
1/4 tsp. salt
1 tsp. vanilla
1 egg
2 TBSP milk
2 cups flour
1/2 cup toasted coconut (spread coconut on a baking sheet in the oven in a single layer--bake at 325 degrees for 10 minutes, stirring occasionally)
pecan halves or halved candied cherries

In a mixer, beat together the butter, cream cheese, sugar, salt, and vanilla. Add egg and milk--beat well. Remove from mixer and stir in the flour and toasted coconut using a wooden spoon. Drop teaspoonsful onto ungreased cookie sheets, then press a pecan half or cherry half into the top of each cookie. Bake at 325 degrees for 18 to 20 minutes. Remove cookies from oven, wait 5 minutes before removing from cookie sheets. Allow to cool completely.

#278 - Chocolate Chunk Cookies

(by Shirley McNevich)

1 lb. softened butter
1 1/2 cups white sugar
2 cups firmly packed Domino's dark brown sugar
1 tsp. vanilla
3 eggs
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups flour
1 - 10oz. package Hershey's chocolate chunks
1 - 12oz. package Nestle's MILK chocolate chips (NOT semi-sweet)
1 - 12oz. package Nestle's white chocolate chips
5 oz. coarsely chopped nuts (optional)

Preheat oven to 325 degrees. In a mixer, beat butter, sugars, and vanilla--add eggs and beat well. In another bowl using a fork, mix salt, baking soda, and flour together--add to batter and mix. Remove from mixer and stir in chocolate chunks, chocolate chips and nuts. Drop by teaspoonsful onto greased cookie sheets. Bake at 325 degrees for 10 to 15 minutes or until light brown. Remove from oven and cool.

#277 - Cranberry Cookies

(by Shirley McNevich)

3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup Parkay margarine
1 cup white sugar
1 cup firmly packed Domino's dark brown sugar
1 egg
1/4 cup milk
2 TBSP lemon juice
3 cups stemmed and chopped fresh or frozen cranberries
1 cup chopped walnuts

Preheat oven to 375 degrees. Measure flour, baking powder, soda, and salt into a bowl and stir with a fork to mix. In a mixer, beat butter and sugars until fluffy; beat in egg, milk, and lemon juice. Add flour mixture to the batter a little at a time and beat until well blended--if it gets too stiff continue by hand with a wooden spoon. Remove from mixer and stir in cranberries and walnuts. Drop by teaspoonsful onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes, or until firm and golden brown. Cool.

#276 - White Chocolate Cookies

(by Shirley McNevich)

1 cup butter
1 cup white sugar
3/4 cup packed Domino's dark brown sugar
2 eggs
1 1/4 cups Hershey's cocoa powder
1 3/4 cups flour
2 tsp. baking soda
2 cups Nestle's white chocolate chips

Preheat oven to 350 degrees. In a mixer, beat butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time--beat well. In a bowl using a fork, stir the cocoa, flour, and baking soda together, then add it to the batter--beat well. Remove from mixer and fold in white chocolate chips. Drop by teaspoonsful onto greased cookie sheets. Bake at 350 degrees for 8 minutes or until puffy but soft. Allow cookies to cool on baking sheets 5 minutes before removing. Cool.

#275 - Rocky Road Cookies

(by Shirley McNevich)

1 package Nestle's semi-sweet chocolate chips
1/2 cup butter
2 eggs
1 cup white sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1 cup chopped nuts
4 dozen mini marshmallows

Melt 1/2 cup of the chocolate chips and butter over low heat, then cool slightly. Mix with remaining chocolate chips, eggs, sugar, flour, baking powder, salt, vanilla, and nuts--stir by hand with a wooden spoon. Drop teaspoonfuls of dough onto ungreased baking sheet, press one marshmallow into center of each cookie. Bake at 400 degrees for 8 minutes, or until no imprint is left when touched. When removing from oven, allow them to cool 5-10 minutes before removing. Cool completely.

#274 - Sweet Potato Crunch

(by Shirley McNevich)

4 large sweet potatoes OR yams
1 cup white sugar
2 eggs
1 1/2 cups Carnation milk
1 tsp. salt
1 cup Domino's dark brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter

Peel potatoes and cook covered in water with 1 tsp. salt--cook until inserted fork goes into potatoes easily. Drain off the water and let cool completely. In a large bowl using a spoon or wire whisk, whip together the potatoes, white sugar, eggs, milk. Pour mixture into a greased 9 x 13 x 2 cake pan. In a small bowl using a spoon, mix brown sugar, flour, and pecans. Sprinkle the pecan mixture over the top of the sweet potato mixture. Melt butter and pour over top of pecan mixture. Bake at 350 degrees for 45 minutes.

#273 - BBQ Ham

(by Harriet [Sanders] Betz - friend)

1lb. shaved ham
1/4 cup cider vinegar
2 TBSP water
1/2 tsp. paprika
2 TBSP grape jelly
1/2 tsp. French's yellow mustard
3 TBSP Domino's dark brown sugar (packed)
3/4 cup Heinz ketchup

In a saucepan over medium heat, add all ingredients EXCEPT the ham and stir until mixed. Add the shaved ham and bring to a boil while stirring. Once it's boiling, cook and stir for 8 minutes. Serve on your favorite rolls.

#272 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 2/3 cup frozen mixed vegetables (thawed)
1 cup cubed, cooked chicken breast
1 - 10.75 can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven to 400 degrees. In a bowl using a spoon, mix vegetables, cubed chicken and soup. Pour this mixture into a greased 8 x 8 x 2 baking dish. In a separate bowl using a fork, stir together the Bisquick, milk and egg. Pour this batter over the top of the vegetables. Bake at 400 degrees for 30 minutes or until golden brown.

#271 - Easy Cobbler

(by Shirley McNevich)

1/4 cup Parkay margarine (softened)
4 cups peaches, nectarines or apples (peeled and sliced)
1/2 cup white sugar
1 TBSP + 2/3 cup Bisquick
1/2 tsp. ground cinnamon
2 TBSP firmly packed Domino's dark brown sugar
2 TBSP milk

In a 2 qt. baking dish sprayed with Pam, add fruit, then sprinkle white sugar, 1 TBSP Bisquick and cinnamon over the top of the fruit. In a medium bowl, mix 2/3 cup Bisquick with brown sugar, then stir in the Parkay (mix as you would mix pie dough)--mix until crumbly and the crumbs are the size of a pea. Stir in the milk until batter is moistened. Drop the batter by spoonsful over the top of the fruit. Bake at 400 degrees for 30 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before serving.

#270 - Blueberry Cheese Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
1 - 21oz. can blueberry pie filling (or any other berry pie filling)
8oz. softened Philly cream cheese
1/2 cup white sugar
2 eggs
8oz. Cool Whip (optional)

In the mixer, add cream cheese and sugar--beat together, then add eggs and beat well. Pour this mixture into the graham cracker crust. Bake at 325 degrees for 25-30 minutes. Remove from oven and cool completely. Spread pie filling on top and garnish with Cool Whip if you choose. Chill overnight before serving. Keep refrigerated.

#269 - Buttermilk Cake

(by Kim [Knecht] Bickel - friend)

Cake: 1 cup butter; 2 cups white sugar; 4 eggs, separated; 3 cups flour; 1 tsp. cream of tartar; 1 tsp. baking soda; 1 cup buttermilk

Topping: 3 TBSP butter (softened), 1/2 cup Domino's dark brown sugar, 3 TBSP milk, 1 cup chopped nuts

In a mixer, beat 4 egg whites until stiff--set aside. In a mixer, beat 1 cup butter, 2 cups white sugar, 4 egg yolks, cream of tartar, baking soda, buttermilk and beat well--slowly add the 3 cups of flour and beat until smooth. Remove bowl from mixer and fold in egg whites with a spoon. Pour in a 9 x 13 x 2 cake pan and bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. While cake is baking, by hand mix the 3 TBSP butter, 1/2 cup brown sugar, 3 TBSP milk and 1 cup chopped nuts--use a bowl and stir together with a spoon. Remove cake from oven and immediately spread the topping on the cake. Put the cake in the broiler (for electric ovens, move top rack all the way to the top of the oven and turn on "BROIL" and leave oven slightly ajar)--for 3 minutes. Remove from broiler and allow to cool.

#268 - Lemon Chiffon Cake

(by Shirley McNevich)

2 cups Pillsbury flour
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup canola oil
7 eggs, separated
3/4 cup cold water
2 tsp. grated lemon rind
1 tsp. vanilla
1/2 tsp. cream of tartar

Beat eggs whites with mixer and add cream of tartar--beat at high speed until stiff. Set aside. In a mixer, add flour, sugar, baking powder and salt, then add canola oil, egg yolks, water, lemon rind, and vanilla--mix until smooth. Pour the egg white mixture into the flour mixture and mix thoroughly. Pour batter into a tube or angelfood cake pan and bake at 325 degrees for 65 minutes.

#267 - Oreo Cookie Cheesecake

(by Shirley McNevich)

Crust: 1 1/4 cup graham cracker crumbs; 1/4 cup brown sugar; 1/3 cup melted butter; 1 tbsp. cinnamon
Batter: 4 - 8oz. packages Philly cream cheese; 2 tbsp. flour; 1/3 cup heavy whipping cream
1 1/2 cup chopped Oreo cookies; 1 1/4 cups white sugar; 2 extra large eggs; 2 egg yolks; 1 tbsp. vanilla
Topping: 2 cups sour cream; 1/4 cup white sugar; 1 tbsp. vanilla; extra crushed Oreo cookies to sprinkle on the top

Using a spoon and a bowl, combine the crust ingredients above and line the bottom and sides of a 10-inch spring form pan. Bake at 350 degrees for 8 minutes. To make the filling mix the cream cheese, sugar, flour, eggs, vanilla and heavy whipping cream together in a mixer. Fold the chopped Oreos into the filling. Remove crust from oven and pour cream cheese mixture into the baked crust. Bake for 15 minutes at 425 degrees. Turn the oven down to 325 degrees and bake for 50 minutes more. Remove from oven. To make the topping, turn the oven to 350 degrees. Mix the sour cream, vanilla and sugar together in a mixer. Spread the topping on top of the warm cheesecake. Bake for 7 minutes at 350 degrees. Remove from oven, allow to cool, then refrigerate. Garnish with crushed Oreo cookies.

#266 - Chocolate Covered Strawberries

(by Shirley McNevich)

Make sure that strawberries are completely dry before dipping or the chocolate coating may clump. Dip berries no more than two hours before serving.

Fresh strawberries (rinsed and patted dry--leave the stems and caps in place)
12oz. EITHER chocolate or vanilla candy melts (available in WalMart craft department)--if only doing a few berries, reduce the amount of chocolate

In a small saucepan, melt the candy coating you choose over low heat, stirring constantly. Remove from heat and tip saucepan--hold the strawberry by the stem and dip 3/4 of the berry. Hold and allow the extra coating to drip off of the berry. Place on a baking sheet lined with wax paper or saran wrap. Allow to dry. Working quickly, repeat with remaining berries.

#265 - Strawberry Daiquiri Punch

(by Shirley McNevich)

6 cups fresh or frozen strawberries
1 - 6oz. container limeaid frozen concentrate
3/4 cup pineapple juice
1 - 16oz. bottle Sprite (chilled)
2 cups ice cubes
fresh strawberries for decoration (optional)

Remove stems and caps from fresh strawberries--thaw frozen berries after measuring and do not drain. Place strawberries half at a time in a blender--cover, blend until smooth. Transfer all blended berries to a large pitcher and stir in limeaid and pineapple juice. Cover and chill until serving. Just before serving, stir in the Sprite and the ice. Serve in a punch bowl and add fresh strawberries as decoration if you wish.

#264 - Onion Dip

(by Shirley McNevich)

1 pint sour cream
1 envelope Lipton onion soup mix

Open the sour cream, add the soup mix and stir until blended. Refrigerate several hours before serving--you can transfer dip into any dip serving dish. Serve with assorted vegetables.

#263 - Potato and Egg Casserole

(by Shirley McNevich)

1/2 stick butter
16oz. Ore Ida hash brown potatoes
4 eggs
1 tsp salt
1/2 cup chopped tomato
1/2 tsp. pepper
2 TBSP minced onion
3 TBSP ranch dressing
3/4 cup milk
1 cup grated mozzarella cheese
chopped peppers (green and red) if desired

Mix butter and potatoes in casserole dish and bake at 350 degrees until potatoes are thawed. Remove from oven and drizzle dressing over potatoes. Add milk, tomatoes, pepper, onions, salt and cheese--add peppers if desired. Pour mixture over potatoes and bake at 350 degrees until eggs are set, stirring occasionally.

#262 - Tuna Ranch Casserole

(by Shirley McNevich)

8oz. your choice of pasta
3/4 cup chopped onion
2 cups frozen mixed vegetables
2/3 cup bottled ranch dressing
1 - 6oz. can tuna (drained)
1 1/4 cups shredded sharp cheese
1/4 tsp. pepper

Cook pasta according to package directions. Drain pasta, but save 1/2 cup of the pasta water. Coat a large skillet with Pam and heat over medium heat--add onion and cook 5 minutes. Add vegetables and pepper to the onions and cook 5 minutes. Stir in ranch dressing, tuna, pasta, and saved pasta water--heat for a few minutes. Remove from heat and stir in 1 cup of the sharp cheese. Transfer entire mixture into a 2 qt. casserole dish sprayed with Pam. Sprinkle remaining 1/4 cup sharp cheese over the top. Bake at 375 degrees for 20 minutes or until golden brown.

#261 - Pumpkin Bread

(by Rachel Guarini - friend)

2 eggs
1 1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup Miracle Whip Dressing
1/4 cup milk
2 cups flour
2 tsp. Calumet baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup Planter's Chopped Pecans


Preheat oven to 350°F. Beat eggs lightly in large bowl. Add sugar, pumpkin, Miracle Whip and milk - mix well. Combine dry ingredients in a bowl, then add dry ingredients to the pumpkin mixture. Stir just until moistened. Gently stir in pecans. Pour batter into greased and floured loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Cut into slices to serve.

#260 - Homemade Stromboli

(by Shirley McNevich)

1 loaf frozen bread dough
2 tsp. Worcestershire sauce
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional
mushrooms (sliced) - optional
oregano
garlic salt
butter

Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl--use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, then a layer of cheese, then a layer of pepperoni on the dough--keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned.

#259 - Hoagie Salad

(by Shirley McNevich)

1lb. small or medium pasta shells (cooked according to package directions)
1/2 lb. regular salami, cut into bite sized pieces
1/2 lb. hard salami, cut into bite sized pieces
1/2 lb. sharp cheese, cut into bite sized pieces
1/2 cup chopped onions
1/2 cup chopped green peppers
1 cup chopped olives
1 cup chopped celery
1 cup chopped tomatoes (add them last)
1 - 16oz. bottle Italian dressing

Put all ingredients except tomatoes in a large bowl--mix as you would mix a salad. Pour the bottle of Italian dressing over the top and stir. Refrigerate overnight. When read to serve, add the chopped tomatoes and stir.

#258 - Cheesecake Coffee Cake

(by Shirley McNevich)

3 cups Bisquick
1/4 cup white sugar
1/4 cup melted butter
1/2 cup milk
1/2 cup white sugar
2 eggs
1 - 8oz. softened Philly cream cheese
1/2 tsp. vanilla
1/4 cup strawberry or raspberry preserves

In a bowl, combine Bisquick, 1/4 cup white sugar, melted butter and milk. Beat vigorously for 30 seconds. Sprinkle some extra Bisquick on your counter, then dump the dough on the counter. Knead the dough 30 times with your hands. Pat the dough evenly in the bottom and sides of an ungreased round cake pan (9" x 1.5"). Prepare the cheese filling: in a mixer, combine 1/2 cup white sugar, eggs, cream cheese, vanilla and beat all ingredients until smooth. Pour the cheese filling over the dough. Bake at 375 degrees for 30 minutes or until edge is golden brown and cheese filling is set. Remove from oven and cool 20 minutes. Spread preserves over the top. Keep leftover cake refrigerated.

#257 - Fruity Cheese Whip

(by Martha [Engle] Sweetser - friend)

1 - 3oz. box Jell-O (any flavor)
1 - 15 oz. can DelMonte fruit cocktail (do NOT drain)
1 envelope Dream Whip
8oz. Philly cream cheese

In a saucepan, add Jell-O and fruit cocktail with juice. Bring it to a boil while stirring. When it comes to a boil, remove from heat and cool completely. In a mixer, prepare Dream Whip according to package directions. Add softened cream cheese with the Dream Whip and blend well until creamy. By hand, fold in the Jell-O mixture with the Dream Whip mixture. Pour into an 8 x 8 x 2 glass baking dish and refrigerate overnight before serving.

#256 - Cranberry Relish

1 cup white sugar
1 cup water
12 oz. fresh or frozen cranberries
1 - 3oz. package raspberry Jell-O
1/2 cup coarsely chopped walnuts
1 - 8oz. can Dole crushed pineapple, drained
1/2 cup diced celery

In a large pot, dissolve sugar in water and bring to a boil. Add cranberries, stir and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in Jell-O until completely dissolved--the Jell-O will thicken the mixture. Cool completely. Add walnuts, crushed pineapple and celery--stir well. Refrigerate 24 hours.

#255 - Double Chocolate Peanut Butter Pie

1/2 of an 8oz. package Philly cream cheese, softened
1 TBSP white sugar
1 TBSP cold milk
1 cup Jif peanut butter
1 - 8oz. Cool Whip, thawed
1 - 9" prepared graham cracker crust--regular or chocolate
2 - 3.9oz. boxes Jell-O instant chocolate pudding mix
2 cups cold milk
4 regular size Reese's Peanut Butter Cups, cut into small pieces

In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool Whip. Spread mixture evenly over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate overnight.

#254 - Meatballs in Tomato Sauce

(by Shirley McNevich)

2 lb. ground chuck
2 medium onions, finely chopped
1 egg
2 slices bread broken into bite sized pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 TBSP canola oil
2 - 10.75oz. cans Campbell's tomato soup

In a medium sized bowl, add all ingredients EXCEPT the tomato soup--mix them thoroughly with your hands. Form golf ball sized meatballs with the mixture using your hands. In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides. Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, and add the water to the soup and stir until mixed. Pour the soup over the meatballs--if using Dutch oven bake with lid on for 2 hours. If using a crockpot, you'll have to judge the time yourself.

#253 - Baked Ham

(by Dorothy [Blair] Duffy - friend)

1 - 16oz. canned ham
1 - 3oz. package orange Jell-O
1/3 cup Domino's dark brown sugar (packed)
2 tsp. dry mustard
1 cup boiling water
1 - 17oz. can canned sweet potatoes or yams

In a bowl, dissolve Jell-O, brown sugar, dry mustard in the boiling water. Place the opened canned ham in a shallow pan and arrange the sweet potatoes or yams along the sides of the ham. Pour the Jell-O mixture over the ham and potatoes. Bake at 350 degrees for 1 hour. Baste using the juice in the bottom of the pan every 15 minutes while it's cooking.

#252 - Hermit Cookies

(by Shirley McNevich)

1 cup butter or margarine
2 cups dark brown Domino's sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 1/2 cups flour
1/2 cup buttermilk
1 cup chopped walnuts
2 cups Sun Maid raisins
1 cup chopped dates

Cook raisins in water--boil water, then cook them for 5 minutes. Drain the raisins. In a mixer, combine butter/margarine, sugar, eggs and beat until smooth. In a separate bowl, add baking powder, baking soda, salt, nutmeg, cinnamon, and flour--use a spoon and mix these dry ingredients. Add the buttermilk to the mixer and blend. Slowly add the dry ingredient mixture to the mixer and mix. By hand with a wooden spoon, add the dates, nuts and raisins to the batter and stir until well mixed. Drop heaping teasponsful on a greased cookie sheet about 2" apart. Bake at 375 degrees for 10-12 minutes. Test with your finger--if you lightly touch a cookie and it gets dinged, put them back in a minute or two longer.

#251 - Oat Chocolate Bars

(by Shirley McNevich)

Batter:
1 cup softened butter
2 cups firmly packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats

Filling:
1 - 12oz. package Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk
2 TBSP butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts

Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled.

#250 - Ham and Mushroom Casserole

(by Shirley McNevich)

2 TBSP butter
1 cup sliced fresh mushrooms
2 - 10.75oz. cans Campbell's cream of mushroom soup
3/4 cup milk
1 1/2 cups cooked ham (cubed)
6 hard boiled eggs (sliced or quartered)
toast or Chinese noodles

Sautee the mushrooms in the 2 TBSP butter for 5 minutes. In a saucepan, heat mushroom soup and milk together--when it's hot, add and stir in the sauteed mushrooms, cubed ham--cook for a few minutes until entire mixture is hot. Add the sliced hard boiled eggs last. Serve over toast or Chinese noodles.

#249 - Quick Ginger Bread

(by Shirley McNevich)

2 cups Bisquick
1 1/4 cups white sugar
2 TBSP ground ginger
1/2 cup milk
1/4 cup Brer Rabbit molasses
2 TBSP melted butter
2 eggs
Cool Whip

Preheat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a large bowl, combine Bisquick, white sugar and ginger. In a separate bowl, mix milk with molasses and then beat in butter and eggs with molasses and milk. Add the molasses mixture to the Bisquick mixture and stir with a spoon until blended and smooth. Pour batter into cake pan and bake at 350 degrees about 25 minutes (or until inserted toothpick comes out clean). Serve with Cool Whip.

#248 - Impossible Tuna Pie

(by Shirley McNevich)

1 - 6.5 oz. can drained tuna
1 cup shredded sharp cheese
1 - 3oz. package Philly cream cheese, cut into small pieces
1/2 medium onion (chopped)
2 cups milk
1 cup Bisquick
4 eggs
3/4 tsp. salt

Grease a 10" x 1.5" pie plate. In a bowl using a spoon, combine tuna, sharp cheese, cream cheese, and onion. Pour this mixture into the greased pie plate. In a blender, beat milk, Bisquick, eggs and salt--beat for 15 seconds on high. Pour this batter on top of the tuna mixture. Bake at 400 degrees for 35-40 minutes. Test with a knife--if inserted knife comes out clean, it's done.

#247 - Tuna Noodle Casserole

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of mushroom soup
1 cup milk
2 cups frozen peas
2 - 12oz. cans tuna (drained)
4 cups of hot (cooked) medium egg noodles (cooked according to package directions)
2 slices of bread broken in bite sized pieces
1 TBSP melted butter

Stir milk, peas, soup, tuna and noodles together in a bowl using a spoon. Pour into greased 3 qt. casserole. Add bread crumbs to the top. Sprinkle the melted butter over the top of the bread crumbs. Bake at 400 degrees for 30 minutes.

#246 - Tuna Rice Casserole

(by Shirley McNevich)

2 - 6oz. cans tuna (drained)
1 - 10oz. package frozen peas (cooked according to package directions and drained)
3 cups cooked rice (cooked according to package directions and drained)
3/4 cup water
1 - 10oz. can Campbell's cheddar cheese soup
2 slices of bread

In a large bowl, combine tuna, cooked peas, and cooked rice--mix well with a spoon. In a separate bowl, combine the cold cheddar cheese soup and water. Pour cheese soup mixture on top of tuna mixture and mix with a spoon. Pour everything into a greased casserole dish. Break up two slices of bread into bite sized pieces and place on top of casserole. Bake uncovered at 400 degrees for 20 minutes.

#245 - Whole Wheat Soda Bread

(by Shirley McNevich)

1 cup flour
2 TBSP Domino's dark brown sugar
1 tsp. baking soda
1/2 tsp. salt
2 TBSP cold butter or margarine
2 cups whole wheat flour
1/2 cup Quaker old fashioned oats
1 1/2 cups buttermilk

Preheat oven to 375 degrees. Grease a cookie sheet. By hand in a large bowl, combine flour, brown sugar, baking soda and salt. Mix well. Add butter and mix with your hands. Stir in the whole wheat flour and the oats. In the center of the dough, make a large hole and pour buttermilk in the hole. Mix the dough and buttermilk with a fork until well blended. Drop the dough on to a floured countertop. Knead the dough for 1 minute. Shape dough into a ball and place on the cookie sheet. Flatten out the dough into a 6" circle. Use a knife and cut a cross into the top of the loaf. Bake at 375 degrees for 40 minutes or until brown.

#244 - Oven Baked Chicken Parmesan

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
1 egg, slightly beaten with a fork
3/4 cup italian seasoned bread crumbs
1 - 26-28oz. jar Ragu pasta sauce (room temperature)
1 cup shredded mozzarella cheese

Pre-heat oven to 400 degrees. Dip chicken in the beaten egg and roll chicken in the bread crumbs, coating well. Spray a 13 x 9 x 2 glass baking dish with Pam. Arrange chicken in the dish. Bake uncovered at 400 degrees for 20 minutes. Test chicken to make sure it's no longer pink--return to oven a few more minutes if still pink. Remove from oven and pour pasta sauce over the chicken. Top with the mozzarella cheese. Return to oven and bake an additional 10 minutes at 400 degrees.

#243 - Chocolate Oreo Cookie Cake

(by Shirley McNevich)

2 cups sugar (1 white, 1 dark brown--Domino Brand)
1/2 cup Parkay Margarine (1 stick)
2 eggs
1/2 cup Hershey Cocoa
1 TBSP vanilla
Pinch of salt
1 TBSP baking soda (Arm & Hammer brand)
1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup buttermilk)
2 cups sifted flour (measure flour before you sift it!)
1/2 cup boiling water
1 cup coarsely crushed Oreo cookies
Vanilla frosting (ingredients listed after recipe)

Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water and mix. In a Ziploc bag, coarsely crush Oreo cookies until you have enough for 1 cup--take out 3 TBSP of crushed Oreo cookies to use later in the frosting. Stir the rest of the 1 cup crushed Oreo cookies into the cake batter. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest. Frosting: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. imitation vanilla; 1.5 TBSP milk. Feed in mixer. The longer you beat it the creamier it gets. When finished making frosting, stir in the 3 TBSP of crushed Oreos that you had set aside. Frost cake when it is cool. You can add more crushed Oreos to the top for decoration if you wish.

#242 - Whipped Sweet Potato Bake

(by Shirley McNevich)

3- 15 oz. cans sweet potatoes (drained)
1/2 stick Parkay or butter (melted)
1 tsp. McCormick ground cinnamon
1/4 tsp. McCormick ground nutmeg
1/2 tsp. salt
3 cups Jet Puffed miniature marshmallows

Preheat oven to 350 degrees. In a mixer, combine sweet potatoes, melted butter, cinnamon, salt, and nutmeg--beat on medium speed until well blended. Grease a 1.5 quart baking dish with Pam. Pour the sweet potato mixture into the baking dish and top with the marshmallows. Bake at 350 degrees for 15-20 minutes or until the sweet potato mixture is heated through and marshmallows are lightly browned.

#241 - No Bake Peanut Butter Cookies

(by Shirley McNevich)

1/3 cup Hershey's cocoa
2 cups white sugar
1 stick Parkay margarine
1/2 cup milk
1 tsp. vanilla
1/2 cup Jif peanut butter (smooth, not chunky)
3 cups quick Quaker oats oatmeal

In a medium saucepan, add cocoa, white sugar, Parkay and milk--stir and bring to a boil over medium heat--boil for 1 minute after bringing to a boil--stir constantly. Remove from heat and add vanilla and peanut butter. Beat with a spoon until smooth. Stir in the oatmeal. Drop teaspoonsful on wax paper or saran wrap. When cool, store in airtight containers.

#240 - Peanut Butter Brownie Cupcakes

(by Shirley McNevich)

1 - 17.6 oz. package brownie mix with milk chocolate chunks
3 eggs
1/2 cup sour cream
1/3 cup canola oil
9 unwrapped mini-Reese's Peanut Butter Cups
1/4 cup Jif creamy peanut butter
1 - 16oz. can vanilla frosting
Multi-colored sprinkles (optional)

Pre-heat oven to 350 degrees. Line 9 muffin holes in 2 muffin tins with cupcake liners. At medium speed, beat brownie mix, eggs, sour cream, and canola oil until light and fluffy (3 minutes). Evenly divide the batter among the 9 cupcake liners. Place one unwraped peanut butter cup in the center of each cupcake on top. Bake 25 minutes or until inserted toothpick comes out clean. Remove from oven and cool. Stir peanut butter into the can of vanilla frosting. Frost cupcakes and add sprinkles.

#239 - Ham and Cheese Casserole

(by Shirley McNevich)

2 cups cooked ham (diced)
1 small chopped onion
2 cups dry macaroni
1 TBSP cornstarch
2 fresh tomatoes (diced)
2 cups shredded sharp cheese
4 cups milk
2 slices of buttered bread broken in bite sized pieces

Cook macaroni according to package directions. Set aside. Dice the ham, chop onion, and dice tomatoes. Make cheese sauce by heating 3 1/2 cups milk and stirring in shredded cheese until melted. In a cup, add 1/2 cup of milk and 1 TBSP cornstarch--stir until mixed. Add cornstarch mixture to the cheese mixture and stir until it thickens. In a greased 2 qt. casserole, add ham, onion, tomatoes, macaroni and mix them together. Pour cheese sauce over the top. Add buttered bread pieces to the top. Bake uncovered at 350 degrees for 40-60 minutes.

#238 - Hawaiian Bread

(by Shirley McNevich)

1 - 12.5 oz. can Dole crushed pineapple (undrained)
1 - 10oz. Baker's angelflake coconut
4 eggs, beaten
1 1/2 cups white sugar
4 cups flour
2 tsp. salt
2 tsp. baking soda

In a large bowl, combine pineapple, coconut, beaten eggs, sugar, flour, salt and baking soda. Mix thoroughly. Put batter into a greased loaf pan and bake at 325 degrees for 1 hour. Remove from oven, allow to cool for 15 minutes, then remove from pan. Slice.

#237 - Pistachio Bundt Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O instant pistachio pudding
4 eggs
1 cup cold water
1/2 cup canola oil
1/2 tsp. almond extract OR vanilla

In a mixer, combine cake mix, pudding mix, eggs, oil, water, and almond extract OR vanilla. Beat until smooth. Pour batter into a greased bundt cake or angelfood cake pan. Bake at 350 degrees for 50 minutes. Remove from oven and cool for 15 minutes, then remove from pan. When cool, sprinkle top and sides with powdered sugar (or substitute your favorite glaze if you wish).

#236 - Orange Drop Cookies

(by Shirley McNevich)

2/3 cup Crisco
1 egg
2 TBSP grated orange rind
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup white sugar
1/2 cup orange juice squeezed from the fresh orange that you used to get the rind from
2 cups flour
1/2 tsp. baking powder

Heat oven to 400 degrees. In a mixer, combine Crisco, white sugar and egg thoroughly. Add orange juice, orange rind and beat. Add baking soda, salt, baking powder, and flour--mix well. Drop by rounded teaspoonsful about 2" apart from each other on a greased cookie sheet. Bake at 400 degrees 8-10 minutes or until cookies are brown on the edges.

#235 - Dirt Cake

1 - 8" Flower Pot (new)
1 garden trowel (new)
gummy worms
plastic flowers (new or washed)
16 oz. Oreo cookies
1/2 cup Butter, softened
8 ounces Philly cream cheese, softened
1 cup Domino's powdered sugar
1 tsp. vanilla
2 - boxes Jell-O Instant Chocolate Fudge pudding
3 cups milk
12 oz. Cool Whip -- thawed

Crush the cookies fine to resemble potting soil and set aside. Cream the butter, cream cheese, sugar and vanilla until the mixture is smooth. Set aside. Combine the pudding mix and milk until well blended, then fold in the Cool Whip. Gently fold the cream cheese and pudding mixtures together. Layer 1/3 of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs. Refrigerate 10 to 12 hours. About half an hour before serving, remove from the refrigerator and decorate with flowers and worms. Serve by digging out portions with the trowel.

#234 - Springform Cheesecake

(by Shirley McNevich)

3 - 8oz. packages Philly cream cheese
3/4 cup white sugar
1/4 cup white sugar
6 egg whites
1 TBSP vanilla
1 springform pan
1 cup graham cracker crumbs
1/4 cup graham cracker crumbs
1/4 cup white sugar
1/2 TBSP cinnamon
1/4 lb. melted butter (1 stick)
8oz. Breakstone's sour cream
1/8 cup white sugar
1/2 TBSP vanilla

In a mixer, combine 3 packages cream cheese, 3/4 cup white sugar, and 1 TBSP vanilla--beat well. In a separate mixing bowl, beat 6 egg whites with 1/4 cup white sugar--beat until they are very stiff. Add the egg white mixture to the cream cheese mixture and beat well. Set the cheesecake batter aside. Crust--in a bowl by hand, add 1 cup graham cracker crumbs, 1/8 cup white sugar, 1/2 TBSP cinnamon, and the 1/4 lb. (one stick) of melted butter. Mix well by hand, then press crust mixture into a well greased springform pan. Do not prebake crust. Pour cheesecake batter into crust and bake at 350 degrees for 30 minutes. While it's baking, make the sour cream topping in a separate bowl by hand--add 8oz. sour cream, 1/8 cup white sugar, 1/2 TBSP vanilla and stir together with a spoon. After cheesecake is baked, remove from oven and preheat oven to 475 degrees. Spread the sour cream topping over the top of the cheesecake and sprinkle 1/4 cup graham cracker crumbs over the top. Bake at 475 degrees for 5 minutes. Remove from oven--cool. Refrigerate overnight before serving.