#71 - Kiddie Cookies

(by Hannah Garman - friend)

1 cup melted butter or margarine
1 cup dark brown sugar (packed)
1 cup white sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
3 cups flour
1 1/2 cups Quick Mother's Oats oatmeal
1 1/2 cups Kellogg's Corn Flakes
1 - 7oz. bag Baker's coconut
1/2 cup chopped nuts (optional)

In a mixer, combine melted butter/margarine, brown sugar, white sugar, and eggs. Beat until creamy. Add vanilla, baking soda, baking powder, oatmeal and beat. Add corn flakes, coconut and slowly add flour. Beat with mixer. Add nuts if you wish, then beat. On a greased cookie sheet, drop one heaping teaspoonful of batter per cookie. Bake at 350 degrees for 10-12 minutes until lightly brown. Don't eat too many at one time!

#70 - Supreme Beef Lasagna

(by Linda [Reigle] Bauman - friend, and Shirley McNevich)

1 pound ground chuck
2 jars 1 lb. 10 oz. size spaghetti sauce (your choice of style)
1 onion
salt
pepper
2 tsp. white sugar
1 one pound package egg noodles (medium wide)
2 cups sour cream
1 8oz. package Philly cream cheese
1 cup of grated mozarella cheese
1 cup parmasen cheese

Put ground chuck in a skillet. Add a tsp. salt, 1/2 tsp. pepper, 1 diced onion, sugar and cook until browned. In another pot, cook noodles according to directions on package and to your desired doneness. Drain noodles and put them back in the same pot you cooked them in. Add the sour cream and cream cheese to the noodles and stir by hand until well mixed. Add the spaghetti sauce to the ground chuck and stir to mix. In at least a 3-4 qt. size casserole dish (bigger if you have it, spray the casserole dish with Pam. Cover the bottom of the dish with the spaghetti sauce/ground chuck mix. Add a layer of the noodle mix and top the noodle layer with some mozarrela and parmasen. Keep layering the ingredients back and forth so that the last ingredient on the top is spaghetti sauce/ground chuck. Make sure that each noodle layer gets topped with mozarela and parmasen cheese. Bake at 350 degrees for 35-40 minutes or until bubbling hot. It's always better the next day as leftovers.

#69 - Ham Loaf

(by Lois [Pennypacker] Minnich - friend)

2 pounds ground ham
1 pound ground fresh pork
2 eggs
1 cup cracker crumbs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup fresh parsley or parsley flakes

In a large bowl, beat the two eggs. Add ham, pork, milk, salt, pepper, parsley, and cracker crumbs. Mix everything thoroughly by hand. Split mixture in half and form two loaves. Put loaves in baking pan or dish (sprayed with Pam). You will be basting the hamloafs with the following mixture: 1 cup packed brown sugar, 1/2 cup vinnegar, 1/2 cup water, 1/2 tsp. French's mustard--mix ingredients and pour half of mixture on each loaf after loaves are in baking pan/dish. Baste every half hour while baking loaves at 350 degrees for 90 minutes.

#68 - Corn Fritters

(by Shirley McNevich)

6 ears fresh corn on the cob OR one 1 lb. can of whole kernel corn (drained but keep liquid)
1 1/2 cups sifted all purpose flour
2 tsp. baking powder
1 egg
3/4 tsp. salt
milk
canola oil for frying

Cut off the kernel tips from the fresh corn on the cob into a bowl and scrape cobs with your knife to obtain the juice (or use can of whole kernel corn). No matter which kind of corn you are using, drain the juice from the corn into a measuring cup. Add enough milk to the corn juice until you fill the measuring cup to the 1 cup line. Into a another bowl, sift flour, baking powder and salt. In a separate bowl, beat one egg and add the milk/corn juice mixture and the corn kernels. Using a spoon, add the flour/baking powder/salt mixture to the egg/milk/corn juice/corn mixture. Slowly mix with a spoon until flour is moistened. Drop one tablespoon at a time of the batter into frying pan with canola oil. Fry until bottom side is golden brown then flip and fry other side. Remove from pan and put onto paper towels to drain. Eat with your fingers.

#67 - Whooppee Pies

(by Shirley McNevich)

1 cup Crisco
2 cups white sugar
4 eggs
1 cup hot tap water
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup Hershey's cocoa
4 cups flour

In a mixer, combine crisco, sugar. Add 2 whole eggs and then add another 2 egg yolks (save whites of the two eggs for the icing). Add hot water, cocoa, baking soda, baking powder, salt and gradually add flour. Beat until smooth. Drop teaspoonsful on a greased cookie sheet about an inch apart. Bake at 400 degrees for 10 minutes. Let them cool before icing. Icing: beat the two leftover egg whites until stiff. Set the egg whites aside. In a mixing bowl, combine 1 1/2 cups Crisco, 2 tsp. vanilla, then add the 2 egg whites. Add 1 pound box of Domino's powdered sugar a little at a time. Beat until creamy. When cookies are cool, spread icing on one cookie (bottom side) and then top with another cookie (bottom side facing icing). You can freeze them by wrapping each pie in saran wrap and placing in a container.

#66 - Dump Cake

(by Aunt Mildred [Knouse] Gulick)

1 can cherry pie filling
1 can Dole crushed pineapple (do not drain)
1 box Duncan Hines white or yellow cake mix
1 1/2 sticks Parkay margarine
1/2 cup of chopped pecans

Grease a 9 x 13 x 2 cake pan. Pour the cherry pie filling to cover the bottom of the pan. Use a spoon and cover cherry pie filling with crushed pineapple (evenly). Pour the powdered cake mix onto the cake and cover the pineapple evenly. Cut the margarine in small pieces and place pieces over the whole cake. Sprinkle the chopped nuts over the top. Bake at 350 degrees for 50 minutes. Test with a toothpick for doneness.

#65 - Pineapple Upsidedown Cake

(by Shirley McNevich)

1 cup dark brown sugar
1/3 cup Parkay margarine
5 eggs
1 cup white sugar
1 can sliced Dole pineapple (20 oz.)
8 tsp. pineapple juice (taken from the can of sliced pineapple)
1 tsp. vanilla
1 1/4 cups flour
1 heaping tsp. baking powder
1 jar maraschino cherries

Drain juice from pineapple slices and save juice. Melt margarine. In a large bowl, mix melted margarine and brown sugar. In a 9 x 13 x 2 cake pan, spread the brown sugar/margarine evenly on the bottom of the cake pan. Lay the slices of pineapple across the bottom of the pan. Put a cherry in the hole of each pineapple slice. In a mixer, combine eggs, white sugar, pineapple juice, vanilla, baking powder, and slowly add flour. Beat until smooth. Pour into cakepan, covering the pineapple. Bake at 375 degrees for 35 minutes. Test with a toothpick for doneness. Remove from oven and while hot, cover top of cake pan with foil and turn upside down on something that is heat resistant (like a cutting board). When cool, lift by the foil and place back in pan.

#64 - Raisin Cake

(by Mary [Heimbach] Neidig - friend)

2 cups dark brown sugar (packed)
3 eggs
1 cup Parkay margarine
1 cup buttermilk
1 1/2 tsp. baking soda
1 1/2 tsp. ground cloves
1 1/2 tsp. cinnamon
2 1/2 cups flour
1 cup raisins (boiled for 5 minutes and drained)

In a mixer, combine margarine, brown sugar and eggs. Beat until smooth. Add baking soda, cloves and cinnamon. Add buttermilk, then slowly add flour. Beat until smooth. Add raisins and stir by hand into batter. Pour in 9 x 13 x 2 greased long cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool cake before using icing below:

Icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

#63 - Blueberry Bread

(by Shirley McNevich)

3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/4 cups white sugar
3 tsp. vanilla
1 1/2 cups canola oil
4 eggs, beaten
1/4 cup water
2 cups blueberry (fresh or frozen)

Grease two loaf pans and set aside. In large bowl, stir with a spoon to combine flour, soda, salt, sugar. Add vanilla, canola oil, eggs, and water. Stir until mixture is moist. Add blueberries and stir. Pour half of the batter into each loaf pan. Bake in pre-heated 350 degree oven for 45-50 minutes (test with a toothpick for doneness). Cool in the pans before removing.

#62 - Pineapple Cookies

(by Aunt Betty [Herman] Arnold)

1 cup Parkay margarine
1 cup dark brown sugar (packed)
1 cup white sugar
4 cups flour
1 cup DelMonte crushed pineapple (drained)
2 eggs
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

In a mixer, combine margarine, white sugar, brown sugar. Add eggs one at a time and beat until smooth. Add pineapple, baking powder, baking soda, and salt. Slowly add the flour. Drop heaping teaspoonsful of batter on to greased cookie sheet. Bake 12-15 minutes at 375 degrees.

#61 - No Name Cake

(by Aunt Betty [Herman] Arnold)

Bake 1 yellow cake mix (Duncan Hines) according to directions on the box. Use a 9 x 13 x 2 greased long cake pan. When cool, make the topping below and spread on cake:

1 - 20 oz. can DelMonte crushed pineapple (do not drain)
1 - 3 oz. package Jello instant vanilla pudding
1 - 8 oz. container of Cool Whip

In a large bowl, mix (by hand) the pineapple and the instant pudding. Let it stand for 5 minutes. Fold in Cool Whip. Spread over the whole cake and refrigerate before serving.

#60 - Fruit Cocktail Cake

(by Aunt Betty [Herman] Arnold)

2 eggs
1 1/2 cups white sugar
1/2 cup brown sugar (packed)
2 cups flour
2 tsp. baking soda
1 15oz can DelMonte fruit cocktail (do not drain juice)

In a mixer, combine eggs, sugars, fruit cocktail, baking soda. Slowly add flour. Pour in 9 x 13 x 2 long cake pan (greased). Bake at 350 degrees for 40-45 minutes.

Topping: 1 stick Parkay margarine, 3/4 cup carnation milk, 1 cup powdered sugar, 7 oz. Baker's coconut, 1/2 cup chopped pecans. Melt margarine in a saucepan and add carnation milk. Stir in powdered sugar and cook for one minute. Remove from stove and add coconut and pecans--stir well. Pour over top of cake to ice (cake can be warm but not hot when icing).

#59 - Chocolate Chip Cookies

(by Shirley McNevich)

2 3/4 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 cup softene Parkay margarine
3/4 cup white sugar
3/4 cup firmly packed brown sugar
2 tsp. vanilla
1/2 tsp. water
2 eggs
3 cups of Nestle's semi-sweet chocolate morsels
Optional - 1 cup of coarsely chopped nuts

In a mixer, combine margarine, white sugar, brown sugar, eggs, and beat until smooth. Add vanilla, water, baking soda, salt, and slowly add flour. Mix until smooth. Remove from mixer and add chocolate morsels - stir by hand. Add nuts if desired. Drop by teaspoonsful on a greased cookie sheet. Bake at 375 degrees 10-12 minutes.

#58 - Cream Cheese Mints

(by Aunt Ada [Herman] Miller)

1 one pound box Domino's powdered sugar
16 oz. softened cream cheese
1/2 stick Parkay margarine
1 drop of flavoring (essence of teaberry, peppermint, spearmint--whatever you prefer)
2 drops of food coloring (your choice of color) OR you can just leave them white

In a mixer, combine powdered sugar, cream cheese, margarine. Mix until smooth. Add flavoring and food coloring and mix until smooth. Place into shaped candy molds or use a cookie press/gun to make your mints in the shape you desire. Make sure you press them onto wax paper and place in refrigerator overnight. Keep refrigerated before serving.

#57 - Oatmeal Cake

(by Shirley McNevich)

1 cup quick oatmeal (Mother's Oats)
1 1/4 cups boiling water
1 stick Parkay margarine
1 cup dark brown sugar (packed)
1 cup white sugar
2 eggs
1 1/2 cups flour
1 tsp. baking soda
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt

Place oatmeal in bowl with boiling water. Let stand for 10 minutes. In a mixer, mix margarine, brown sugar, white sugar, and eggs. Beat until smooth. Add the oatmeal slowly. Add flour, baking soda, vanilla, cinnamon and salt. Beat until smooth. Use a 9 x 13 x 2 long cake pan, greased and floured. Bake at 350 degrees for 30-35 minutes. Test for doneness with a toothpick.

While cake is baking make frosting--frosting must be spread on cake as soon as you take cake out of the oven:

1 cup brown sugar (packed)
1 cup Baker's coconut
1/2 cup milk
1/2 cup chopped pecans

Put brown sugar and milk in a saucepan. Bring to a boil. Add coconut and nuts. Stir. Pour over warm cake and place cake based on type of oven: for gas stoves with a broiler on the bottom, set oven to "broil" which is between 500-550 degrees. For electric oven, place cake on top rack and set to broil which is about 500 degrees (on most electric ovens, you have to let the door slightly ajar). For either type of stove, let cake bake another five minutes. Let cool before serving.

#56 - French Toast

(by Shirley McNevich)

Slices of texas toast bread (thick) or regular bread (thinner)
1 egg per slice of bread you are using
1/8 cup milk per slice you are making
Dash of salt and pepper for each slice
1/4 tsp. vanilla per slice you are making
Dash of cinnamon (optional)

Beat (with a fork) egg, milk, vanilla, salt and pepper in a small bowl (big enough to fit a slice of bread). Dip each slice of bread in that mixture--make sure to dip both sides of each slice of bread. Place slices in frying pan sprayed with Pam (or you can melt butter). Brown bottom side, then flip to brown other side. Top with syrup, powdered sugar, fresh fruit --whatever you like.

#55 - Wet Chocolate Cake (no eggs)

(by Shirley McNevich)

3 cups flour
2 cups white sugar
6 TBSP Hershey's cocoa
2 tsp. baking soda
1 tsp. salt
2 TBSP cider vinegar
2 tsp. vanilla
2/3 cup canola oil
2 cups cold water

In a mixer, combine canola oil, sugar, vinnegar, vanilla, baking soda, salt, cocoa. Mix until smooth. Add cold water slowly. Add flour a little at a time. Mix until smooth. Pour in a greased and floured cake pan 9 x 13 x 2. Bake at 350 degrees for 35 minutes. Test with a toothpick for doneness.

Icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

For chocolate frosting, add 2 level TBSP Hershey's Cocoa.

#54 - New York Style Cheesecake

(by Carla [Arnold] Lose - friend)

1 1/2 cups flour
1 tsp. baking powder
4 eggs
1 1/4 cup white sugar (3 TBSP for later)
1 stick melted butter or margarine
3 - 8 oz. packages Philly Cream Cheese
1 tsp. vanilla (1 1/2 sp. vanilla for later)
1 pint sour cream
1 can cherry pie (or berry) pie filling

Crust: in a bowl mix by handwith a spoon: 1 1/2 cups flour, 1 tsp. baking powder, 1 egg, 1/4 cup white sugar, 1 stick melted butter or margarine. Pour the mixture into a 10" springform pan. Use the back of a spoon to spread over entire pan including sides (leave one inch at the top empty).

Batter: in a mixer, combine 3 - 8 oz. pks. cream cheese, 1 cup white sugar, 3 eggs, 1 tsp. vanilla. Beat until creamy. Pour batter into crust in springform pan. Bake at 375 degrees for 35-40 minutes. Remove from oven and let sit for 30 minutes. Set oven at 500 degrees and while oven is heating, mix the following by hand with a spoon: 1 pint sour cream, 3 TBSP sugar, 1 1/2 tsp. vanilla. Pour this mixture over top of cheesecake. Bake cheesecake again, this time at 500 degrees for 5 minutes. Remove, cool and top with desired filling (cherry, strawberry, blueberry, etc.). Let cheesecake cool in refrigerator for 24 hours before slicing or serving.

#53 - Raspberry Pudding

(Aunt Hazel [Haupt] Herman)

1 egg
2 TBSP butter or margarine
2 cups white sugar
1 cup milk
2 cups flour
2 tsp. baking powder
2 cups fresh or frozen raspberries (thawed)--you can substitute any type of berries you choose
1 cup hot water

In a mixer, beat egg, butter, 1 of the cups of sugar, baking powder, milk, and slowly add flour. Mix until smooth. Pour in 9 x 13 x 2 long cake pan (greased).

Put berries in another bowl and mix by hand, adding second cup of sugar. Pour berry mixture evenly over the top of the batter. Pour one cup of hot tap water over the whole top of the batter. Bake at 350 degrees for one hour.

#52 - Easy Sticky Buns

(by Aunt Eileen [Knouse] Carter)

2 loaves frozen bread dough
1 stick Parkay margarine
1 cup dark brown sugar
1 6 oz. package of vanilla pudding (NOT instant)
4 3/4 tsp. cinnamon
1/4 cup milk
1 cup chopped walnuts (optional)

Thaw the bread dough overnight. Grease a 13 x 9 x 2 cake pan. Break one of the loaves into pieces and line bottom of pan until covered.

In a small saucepan, melt the margarine and add brown sugar. Remove from heat and add pudding mix, cinnamon, and milk and stir. Pour 1/2 of that mixture on top of the bread dough that you put in the pan already.

Break the second loaf of bread in pieces and cover the mixture in the pan (just like you did before). Pour the rest of the margarine mixture over the top. Cover it with saran wrap and let stand on the counter for 3 hours until dough is raised (should be double in size). Sprinkle nuts over the top if you wish. Bake at 350 degrees for 30 minutes or until brown. Take a cookie sheet and line it with foil. Dump the sticky buns out on the foil while still hot. Enjoy.

#51 - Drop Cookies

(by Pauline [Tharp] Herman - Grandmother)

1 cup Crisco OR 1 cup Parkay margarine
1 cup white sugar
1 cup dark brown sugar
2 eggs
1 cup buttermilk (or 1 cup of milk with 1 TBSP cider vinnegar added)
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 TBSP vanilla
1/4 tsp. salt
5 cups flour

In a mixer, add Crisco, white sugar, brown sugar and beat. Add eggs and beat a few more minutes. Add baking soda, cinnamon, nutmeg, vanilla and salt. Beat for a few minutes. Add buttermilk and slowly add flour (once you've added 3 cups, it will be too stiff for the mixer so add remaining 2 cups of flour and stir by hand. On a greased cookie sheet place one heaping teaspoonful for each cookie. Sprinkle a little cinnamon over each cookie before baking. Bake at 375 degrees for ten to twelve minutes or until golden brown.

#50 - Easy BBQ (Sloppy Joes)

(by Shirley McNevich)

2 pounds ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
16 oz. Heinz ketchup
1/2 cup Heinz BBQ sauce
2 tsp. sugar

Brown the ground chuck with chopped onion. Add salt and pepper. Add ketchup, BBQ sauce and sugar and stir. Simmer about 15 minutes before serving.

#49 - Pasta Salad

(by Shirley McNevich)

1 pound Wacky Mac veggie spiral pasta (cooked to desired doneness)
8 oz. Italian dressing
4 TBSP Salad Supreme seasoning
8 oz. frozen or fresh broccoli
8 oz. frozen or fresh cauliflower
1/2 cup Parmesan cheese
2 tsp. sugar
3 hard boiled eggs

Cook pasta and drain. Add italian dressing, Supreme seasoning, boroccoli and cauliflower (steam first if frozen), cheese, and sugar. Chop up hard boiled eggs and add. Mix everything thoroughly and refrigerate at least 4 hours.

#48 - Easy Sugar Cookies (soft)

(by Shirley McNevich)

1 cup Crisco
2 cups white sugar
4 eggs
4 cups flour plus 3-4 TBSP extra
2 tsp. baking powder
1 tsp. baking soda
1 cup milk
1 TBSP vanilla
1 tsp. salt

In a mixer, cream, Crisco, white sugar and eggs until light and fluffy. Add baking powder, baking soda, vanilla and salt. Slowly add the milk. Add flour one cup at a time. Mix until smooth.

Drop heaping teaspoonfuls onto greased cookie sheet. Sprinkle a little white sugar on each cookie before baking. Bake at 375 degrees 10-12 minutes or until golden brown.