#802 - Baked Cheeseburger

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped medium onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. can Hunt's tomato sauce
1/4 cup Heinz ketchup
1 cup shredded cheddar cheese
1 - 7.5oz. can Pillsbury buttermilk biscuits (in the refrigerated section of the grocery store)

In a skillet add ground chuck, chopped onions, chopped red peppers, chopped green peppers, salt and pepper--cook until meat is browned, then drain the meat mixture. Return the meat mixture to the skillet and add tomato sauce and ketchup--stir and cook until hot. Grease a 1.5 qt. casserole/baking dish. Pour the meat mixture into the casserole. Sprinkle the cheese over the top. Open the biscuit can and separate the biscuits. Arrange the buttermilk biscuit dough on top of the cheese. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

#801 - Sour Cream Mocha Cake

(by Shirley McNevich)

3 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter
1 cup white sugar
3 eggs
1 cup sour cream
Filling: 1 - 6oz. bag Nestle's semi-sweet chocolate bits, 1/2 cup Domino's dark brown sugar, 2 TBSP instant coffee
Glaze: 2 tsp. instant coffee, 3 TBSP boiling water, 1 3/4 cups Domino's powdered sugar

In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add the butter, white sugar--beat. Add eggs--beat. Add sour cream--beat. Slowly add flour mixture--beat and set aside. In a bowl add the chocolate bits, brown sugar and 2 TBSP instant coffee--stir well. Grease a bundt cake pan. Spoon 1/3 of the cake batter, then 1/2 of the filling mixture, then 1/3 of the cake batter, then the rest of the filling mixture, then remaining 1/3 batter into the bundt cake pan. Bake at 350 degrees for 1 hour to 1 hour 10 minutes (test with a toothpick at 1 hour). Cool completely, then flip it upside down on to a cake plate. Glaze: dissolve the 2 tsp. instant coffee into the 3 TBSP boiling water, then pour it in a bowl. Let it cool just a bit, then add the powdered sugar and stir. Drizzle the glaze over the cooled cake.

#800 - Sticky Bun Muffins

(by Shirley McNevich)

1/3 cup butter (melted)
1/3 cup packed Domino's dark brown sugar
1/3 cup chopped pecans OR walnuts
2 1/4 cups Bisquick
2/3 cup milk
2 TBSP white sugar

In a bowl add melted butter, brown sugar and chopped nuts--stir. Spray muffin tins with Pam--do NOT use paper liners. Spoon the nut mixture evenly into 12 muffin holes in the tins. In a separate bowl add Bisquick, white sugar, milk--stir until the dough forms. Scoop a spoonful of dough on top of the nut mixture in each muffin cup. Bake at 425 degrees for 11-13 minutes or until browned. Remove from oven and dump the muffin tins upsidedown on to a piece of aluminum foil coated with Pam, but DO NOT remove the pan yet--let it sit for a few minutes so the brown sugar mixture drips down over each muffin. Remove the muffin pan and serve.

#799 - Cherry Cheesecake Bars

(by Shirley McNevich)

Crust: 1 cup walnuts, 1 1/4 cups flour, 1/2 cup packed Domino's dark brown sugar, 1/2 cup butter flavored Crisco, 1/2 cup Baker's angelflake coconut

Filling: 2 - 8oz. Philadelphia cream cheese (softened), 2/3 cup white sugar, 2 eggs, 2 tsp. vanilla, 1 - 21oz. can cherry pie filling

Grease a 9 x 13 cake pan--set aside. Chop 1/2 cup of the walnuts coarsely--set aside. Chop the other 1/2 cup walnuts finely--set aside. In a bowl add flour, brown sugar, Crisco--mix with your hands to form crumbs. Add the finely chopped walnuts and the coconut to the crumbs--mix well. Remove 1/2 cup of this mixture and set aside. Press the rest of the mixture into the bottom of the cake pan. Bake the crust at 350 degrees for 15 minutes. In a mixer add cream cheese, white sugar, eggs, vanilla--beat until smooth. Spread the cream cheese mixture over the crust as soon as you bring the crust out of the oven. Place the cake pan in the oven and bake at 350 degrees for 15 minutes. Remove from oven and pour cherry pie filling over the top (while it's still hot). In a bowl add the reserved crumb mixture and the coarsely chopped walnuts--sprinkle this mixture evenly on top of the cherries. Return to oven and bake at 350 degrees for 15 minutes. Cool completely, then refrigerate overnight. Cut into bars.

#798 - Green Beans with Cheese

(by Shirley McNevich)

10 slices bacon (cooked and drained--reserve 1/4 cup of bacon drippings)
2 - 16oz. bags frozen cut green beans
1lb. mushrooms (sliced)
3/4 cup chopped onion
3/4 tsp. ground black pepper
1 - 16oz. jar Cheez Whiz

Crumble the cooked bacon and set aside. Cook green beans according to package directions--drain well. In a skillet add reserved bacon drippings, sliced mushrooms and chopped onion--cook on medium and stir for about 10 minutes, then drain. Add the crumbled bacon (but reserve 2 TBSP crumbled bacon for later), cooked green beans and pepper to the skillet with the drained mushrooms and onions--stir lightly. Spray a 2 qt. casserole dish with Pam. Pour everything from the skillet into the casserole dish. Microwave the Cheez Whiz according to the label on the jar. Pour the melted Cheez Whiz on top of the green bean mixture in the casserole dish. Sprinkle the 2 TBSP reserved crumbled bacon over the top. Bake at 350 degrees until hot enough to serve.

#797 - Caramel Bars

(by Shirley McNevich)

1 1/2 sticks softened Parkay margarine
1 egg
1 - 17.5oz. bag Betty Crocker chocolate chip cookie mix
2 cups Kellogg's Rice Krispies cereal
1 - 14oz. bag Kraft caramels
1/4 cup heavy whipping cream
1 tsp. vanilla

In a mixer add 1 stick Parkay, egg--beat. Add cookie mix--beat until blended. Remove bowl from mixer and stir in Rice Krispies. Remove 1 1/2 cups of the mixture--set aside. Grease a 7 x 11 baking dish/pan. Press the rest of the mixture into the dish/pan. Bake at 375 degrees for 15 minutes. While it's baking, in a saucepan add 1/4 stick Parkay, unwrapped caramels (all of them), and heavy whipping cream--cook over low heat while stirring until well blended and melted. Remove saucepan from heat and stir in the vanilla. Remove pan from oven after the 15 minutes are up and pour the hot caramel mixture over the top. Use a spoon to drop spoonfuls of the reserved dough mixture that you set aside earlier. Return pan to oven and bake at 375 degrees for 20 minutes. Cool pan on rack before cutting.

#796 - Homemade Soft Pretzels

(by Shirley McNevich)

4 tsp. dry active yeast
1 tsp. white sugar + 1/2 cup white sugar
1 1/4 cups warm water
4 cups hot water
5 cups flour
1 1/2 tsp. table salt
1 TBSP canola oil or vegetable oil + more for oiling a bowl
1/2 cup baking soda
kosher salt for sprinkling


Add dry yeast, 1 tsp. white sugar and 1 1/4 cups warm water in a bowl--stir until dissolved, then let it stand for 10 minutes. In a separate bowl add the flour, 1/2 cup white sugar, and 1 1/2 tsp. table salt--add the yeast mixture and the canola/vegetable oil--mix to form the dough (if too dry add a little water). Use your hands to knead the dough until it's smooth. Use more oil to grease a bowl lightly--place the dough in the bowl and keep turning it until the dough has been oiled. Cover the bowl with a dish towel and let it rise at room temperature for 1 hour. Preheat oven to 450 degrees. In a bowl add the 4 cups hot water and the baking soda--stir until dissolved. Place the dough on the counter and cut into 10-12 even pieces. Roll each dough piece into a "snake", then twist into a pretzel shape. As you finish each pretzel, dip them into the baking soda water and place directly on to greased cookie sheets. Sprinkle the tops of each pretzel with the desired amount of kosher salt--at this point you can also sprinkle with any flavoring you like (such as dry ranch dressing mix). Bake at 450 degrees for 8-9 minutes or until brown.

#795 - Creamy Pumpkin Cake

(by Shirley McNevich)

1 - 18.5oz. box Dunan Hines yellow cake mix with pudding in the mix
1 cup Libby's canned pumpkin
3/4 cup egg whites
1/2 cup water
1/4 cup sour cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
Cool Whip for topping

In a mixer add cake mix, pumpkin, egg whites, water, sour cream, cinnamon, nutmeg and ginger--beat on low until all ingredients are moistened, then beat on high speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes. Test with a toothpick for doneness. After it cools, top with Cool Whip when serving.

#794 - Fruitcake Dessert

(by Jane Berry - friend)

1 quart fruit pieces (peaches, cherries or blueberries--or a mix of the three)
2 eggs
1 1/3 cups white sugar
1/2 tsp. cinnamon
1/2 cup water
1 tsp. vanilla
1 cup flour
2 TBSP softened butter
1 tsp. baking powder
1/4 tsp. salt

Grease a large casserole dish. Separate the eggs, then beat the egg whites until stiff--set aside. Place fruit pieces on the bottom of the casserole dish. Sprinkle the 1/3 cup white sugar on the fruit. Sprinkle the cinnamon on top of the white sugar. In a mixer, add egg yolks, 1 cup white sugar, water, vanilla, butter, flour, baking powder, and salt--beat until mixed well. Remove bowl from mixer and fold in the beaten egg whites. Pour entire mixture on top of the fruit in the casserole dish. Bake at 350 degrees for 1 hour.

#793 - Easy Chocolate Caramels

(by Shirley McNevich)

2 sticks butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup Kayro lite corn syrup
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 2oz. square Baker's unsweetened baking chocolate
1 tsp. vanilla

Use an 8" square brownie pan--line it with foil, then spray with Pam. In a saucepan over medium heat add butter, white sugar, corn syrup and brown sugar--cook and stir. Bring to a boil, then add condensed milk and the chocolate--cook and stir until chocolate is melted. Turn heat down to medium low--cook and stir until it measures 245 degrees on a candy thermometer. Remove from heat and add vanilla--stir quickly, then pour mixture into the greased and foiled pan. Once it has cooled, use the foil edges to lift it out of the pan, peel off the foil and place mixture on a cutting surface. Cut the batch into small pieces and wrap each piece in Saran Wrap. If you have difficulty cutting the caramels, grease the knife.

#792 - Turkey Bake

(by Shirley McNevich)

1 stick butter
1 1/4 cups water
3 1/2 cups seasoned stuffing crumbs
1 - 2.8oz. can french fried onions (French's or Durkee's)
1 - 10.75oz. Campbell's condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked turkey (cut into bite sized pieces--leftovers can be used)
1 - 10oz. frozen peas (thawed and drained)

In a saucepan add water--bring to a boil. Remove saucepan from heat, add butter and stir until it melts. In a bowl add stuffing crumbs--pour butter/water mixture over the crumbs--stir and add 1/2 of the can of french fried onions--stir. Grease a casserole dish--spoon the stuffing mixture into the greased casserole--make sure you cover the bottom and the sides. In a separate bowl add the soup and milk--stir. Add turkey and peas to the soup--stir. Pour the turkey/soup mixture into the stuffing shell that you created in the casserole dish. Bake covered at 350 degrees for 30 minutes. Remove from oven, sprinkle the rest of the french fried onions over the top, return to oven and bake uncovered for 5-10 more minutes.

#791 - English Muffin Bread

(by Shirley McNevich)

5 1/2 to 6 cups flour (spooned lightly into a measuring cup)
2 envelopes active dry yeast
1 TBSP white sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
cornmeal for sprinkling

In a large bowl add 3 cups of the flour, yeast, salt, white sugar and baking soda--stir lightly. Heat the milk and the water separately until very hot but not boiling (120-130 degrees). Pour the hot milk and the hot water to the flour mixture--stir with a wooden spoon and beat well. Stir in enough of the flour that wasn't used yet to make a stiff batter (like a bread dough batter). Divide the dough in half and grease two bread loaf pans. Sprinkle the cornmeal in the bottoms and sides of the pans and place one dough in each pan. Sprinkle some cornmeal on the top of each loaf. Cover each with Saran Wrap and let them rise until they double in size (about an hour). Remove the Saran Wrap and bake at 400 degrees for 25 minutes. Remove from loaf pans immediately and cool. After they are cool, slice them like bread (but they will have nooks and crannies like English Muffins).

#790 - Fudge Swirl Pie

(by Shirley McNevich)

1 3/4 cups flour
2 envelopes rapid rise yeast
2 TBSP white sugar
1/2 tsp. salt
3/4 cup very warm water
2 TBSP butter (melted)
Topping: 1 cup of hot fudge ice cream topping sauce (do NOT substitute with chocolate syrup or it won't work)
Icing: 1 cup Domino's powdered sugar, 2 TBSP milk

Put the warm water in a large bowl--add the yeast and stir. Add the salt, white sugar and melted butter--stir. Add the flour--stir until mixed. Spray a 9" DEEP pie plate with Pam. Spread batter evenly in the greased pie plate. Scoop spoonfuls of the hot fudge sauce on top. Use a knife to swirl the fudge sauce through the batter (like a marble cake). Place it in a cold oven, turn heat to 350 degrees and bake 25-30 minutes or until firm and brown. Cool completely. Frosting: in a bowl add the powdered sugar and milk--stir. Spread frosting on top of the pie. Refrigerate.

#789 - Chocolate Sour Cream Pound Cake

(by Shirley McNevich)

2 sticks softened Parkay margarine
2 1/2 cups white sugar
2 tsp. vanilla
5 eggs
3/4 cup Hershey's cocoa
2 1/2 cups flour
1 tsp. baking powder
1 cup sour cream
1 - 8oz. Cool Whip
Domino's powdered sugar

In a mixer add Parkay, white sugar--beat. Add eggs--beat. Add vanilla and sour cream--beat. In a separate bowl, sift the flour, cocoa and baking powder--stir. Add cocoa mixture to the batter--beat. Pour batter into a greased and floured tube pan. Bake at 325 degrees for 55 to 65 minutes. Test with a toothpick for doneness. Let it cool in the pan for 30 minutes, then dump it upside down on to a plate. Dust with powdered sugar. Serve with Cool Whip.

#788 - Peanut Butter Snack Mix

(by Shirley McNevich)

3 TBSP honey
2 TBSP butter
3 TBSP Jif peanut butter
4 cups assorted Chex cereal
2 cups miniature pretzels
1/3 cup dry roasted peanuts (or more if you like)

In a microwave safe bowl add honey, butter and peanut butter--microwave on high until it's soft enough to stir, then stir until smooth. In a large bowl add Chex cereal, pretzels and peanuts--stir. Pour peanut butter mixture over the cereal mixture--stir and toss to coat. Butter a jelly roll pan and spread the whole mixture on the jelly roll pan. Bake at 175 degrees for 90 minutes (stir mixture after the first 45 minutes of baking). Keep refrigerated after it has cooled.

#787 - Oreo Cookie Cake

(by Shirley McNevich)

1 package Oreo regular OR DoubleStuff cookies
3/4 stick of butter (melt after measuring)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. containers Cool Whip (thawed)
1 large box Jell-O INSTANT chocolate pudding (prepared according to box directions)

Make the chocolate pudding according to the box directions--refrigerate until firm. Add Oreo cookies to a Ziploc bag a few at a time--crush them using a rolling pin, dump crushed cookies into a bowl and repeat until all cookies have been crushed. Reserve 1/2 cup of the crushed Oreo cookies for later. Add the melted butter to the remaining crushed cookies in the bowl--mix, then press cookie/butter mixture into a 9 x 13 cake pan. In a mixer add cream cheese and powdered sugar--beat. Add one container of Cool Whip to the cream cheese mixture--beat. Spread cream cheese mixture on top of the crushed cookie layer in the cake pan. Scoop the chilled chocolate pudding on top of the cream cheese layer. Spread second container of Cool Whip on top of the chocolate pudding layer. Sprinkle the reserved cookie crumbs on top. Refrigerate overnight before serving.

#786 - Raisin Cookies

(by Aunt Isabelle "Snooky" McNevich Worhach)

2 cups raisins
1 cup water
3 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup Crisco
1 3/4 cups white sugar
2 eggs
1 tsp. vanilla
1/2 cup chopped walnuts

Put raisins in a saucepan and pour the water on them--turn heat to medium and bring to a boil, then boil for 5 minutes. Do NOT drain the raisins--just set them aside to cool. In a bowl add flour, baking soda, baking powder, salt, cinnamon, nutmeg--stir and set aside. In a mixer add Crisco, white sugar, eggs--beat. Add vanilla--beat. Remove bowl from mixer--add the raisins/raisin juice and walnuts--stir with a wooden spoon. Add flour mixture--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes.

#785 - Cocoa Chocolate Chip Cookies

(by Shirley McNevich)

2 1/4 cups flour
1/2 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
1 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 tsp. vanilla
2 eggs
2 cups Nestle's semi-sweet chocolate chips

In a bowl add flour, cocoa, baking soda and salt--stir and set aside. In a mixer add butter, brown sugar, and white sugar--beat. Add vanilla--beat. Add eggs--beat for 2 minutes. Add flour mixture slowly--beat. Remove from mixer and add chocolate chips--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Cool for 2 minutes before removing from cookie sheets.

#784 - Cool Whip Cookies

(by Shirley McNevich)

1 box any flavor Duncan Hines cake mix
1 8oz. Cool Whip (thawed)
1 egg

In a bowl add egg--beat. Add cake mix and Cool Whip--stir until blended. Drop by teaspoonsful on to cookie sheets (it will depend on which flavor cake mix whether or not you need to grease the cookie sheets--try one test cookie first to figure this out). Bake at 350 degrees for 10-12 minutes.

#783 - Peanut Butter Treats

(by Shirley McNevich)

1 - 12oz. Nestle's butterscotch morsels
1 cup Jif peanut butter
6 cups Kellogg's rice krispies cereal

In a saucepan over low heat add butterscotch morsels and peanut butter--stir and melt until smooth. Remove from stove and add rice krispies--stir until coated. Grease a 9 x 13 cake pan with butter--press the mixture evenly in the greased cake pan. Let it cool, then refrigerate until cold. Cut into squares. Keep refrigerated.

#782 - Chocolate Chip Applesauce Cookies

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup flour
1/3 cup canola oil
2 eggs
1 - 4oz. container (1/2 cup) applesauce
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1/2 cup chopped pecans

In a mixer add cake mix, canola oil and eggs--beat. Add applesauce--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and pecans--stir. Drop by teaspoonsful on to greased cookie sheets 2" apart. Bake at 350 for 12-14 minutes.

#781 - Blonde Brownies

(by Shirley McNevich)

2 1/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups Domino's dark brown sugar (packed)
3/4 cup softened butter
3 eggs
1 tsp. vanilla
1 - 12oz. Nestle's semi-sweet chocolate morsels

In a bowl add flour, baking powder and salt--stir and set aside. In a mixer add brown sugar and butter--beat. Add eggs and vanilla--beat. Add flour mixture slowly--beat. Remove bowl from mixer and stir in the chocolate morsels. Grease a 10 x 15 jelly roll pan. Spread batter into the jelly roll pan. Bake at 350 degrees for 20-25 minutes or until top is golden brown. Cool completely before cutting.

#780 - Turkey Noodle Soup

(by Shirley McNevich)

3 1/2 cups Swanson chicken broth (or make your own)
1/2 tsp. pepper
1 tsp. salt
1 chopped onion
1/2 cup chopped celery
1/2 cup fresh chopped parsley
2 cups cooked and cubed turkey
8oz. medium egg noodles (raw)

In a large saucepan add broth, salt, pepper, celery, onion--bring to a boil. Add raw noodles--cook over medium heat until noodles are cooked to your taste. Add the turkey--stir and heat until hot enough to serve. If it seems too dry add more chicken broth.

#779 - Baked Lasagna Casserole

(by Shirley McNevich)

1 lb. ground chuck
1 chopped onion
1 chopped garlic clove
2 TBSP olive oil
2 - 6oz. cans tomato paste
2 cup water
1 tsp. salt
1/2 tsp. pepper
1 - 8 oz. box lasagna noodles
2 eggs
3/4 lb. ricotta cheese
3/4 lb. grated mozzarella cheese
Parmesan cheese
1 tsp. chopped parsley

In a skillet add the ground chuck, salt, pepper, chopped onion, chopped garlic, and chopped parsley--cook until beef is browned. Add the tomato paste and water--stir, then simmer meat sauce for about an hour. Cook the lasagna noodles according to box directions--drain and set aside. In a bowl add eggs and ricotta cheese--mix well. Grease a 9 x 13 baking dish. Layer the meat sauce, then lasagna noodles, then ricotta mixture, then mozzarella cheese--continue layering until all ingredients are used up--try to keep enough meat sauce so that you can use the meat sauce as the final layer. Sprinkle the Parmesan cheese on top and bake at 375 degrees for 30-40 minutes.

#778 - Cream Cheese Cutout Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
1 - 3oz. softened Philadelphia cream cheese
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk
2 1/4 cups flour
1 beaten egg

In a mixer add white sugar, butter and cream cheese--beat. Add salt, almond extract, vanilla--beat. Add egg yolk--beat well. Slowly add flour--beat. You MUST refrigerate the dough overnight. The next day, flour your counter--break off 1/3 to 1/4 of the dough to work with at a time and roll it with a rolling pin to 1/8" thick. Use your favorite cookie cutters to cut the shapes, then place on ungreased cookie sheets. If you will be frosting them, they are ready to bake. If you are NOT frosting them, beat the egg in a bowl and then brush each cookie lightly with the beaten egg. Sprinkle cookies with colored sugar. Bake at 375 degrees for 7-10 minutes (or until golden brown).

#777 - Milk Duds Cookies

(by Shirley McNevich)

1 1/2 cups Crisco (butter flavor)
1 1/2 cups Jif smooth peanut butter
2 cups white sugar
1 1/2 cups Domino's dark brown sugar (packed)
4 eggs
3 3/4 cups flour
2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1 - 10oz. package Milk Duds chocolate candy


In a mixer add Crisco, peanut butter, 1 1/2 cups white sugar and brown sugar--beat. Add eggs--beat. In a bowl add flour, baking soda, baking powder and salt--stir. Add flour mixture slowly to the batter--beat. Remove the bowl from the mixer and refrigerate for 1 hour. Remove batter from refrigerator. Place the remaining 1/2 cup white sugar in a bowl--set aside. Use a tablespoon--pick up a tablespoon full of cookie dough and shape it around ONE milk dud, then roll it into a ball in your hands. Drop the cookie ball in the bowl with the white sugar and roll it to coat. Repeat with all dough and milk duds. Place cookie balls 2" apart on a greased cookie sheet. Bake at 350 degrees for 8-10 minutes. It's a good idea to do a test cookie if you haven't made these before as baking times will vary.

#776 - One Bowl Macaroons Cookies

(by Shirley McNevich)

1 1/3 cups Baker's angelflake coconut
1/3 cup Eagle brand sweetened condensed milk
1/2 tsp. vanilla

Add all ingredients in a bowl--mix well with a spoon. Drop teaspoonsful 1" apart on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown.

#775 - Chicken and Broccoli Noodles

(by Shirley McNevich)

8oz. extra broad egg noodles
1 - 16oz. package frozen broccoli pieces
1/2lb. skinless, boneless chicken breast (cut into long strips)
1 cup water
2 TBSP dijon mustard
1 TBSP flour
1 TBSP lemon juice
2 cubes chicken broth bouillon
1/2 cup sour cream
1 tsp. salt

In a pot cook noodles and salt according to package directions. In the last 4 minutes of noodle cooking time add the frozen broccoli pieces. When noodles are done cooking, drain the broccoli/noodles. Grease a skillet. Cook the chicken strips over medium heat in the skillet and brown chicken on both sides. In a bowl add the water, mustard, flour, lemon juice and 2 broth cubes--stir well. Add the broth mixture to the skillet with the chicken. Add the sour cream to the skillet--stir. Add the noodles and broccoli--stir. Heat until hot enough to serve but do not boil.

#774 - One Pot Tuna and Noodles

(by Shirley McNevich)

3 cups water
8oz. extra broad egg noodles
1 cup frozen mixed vegetables
1 - 10.75oz. Campbell's condensed cheddar cheese soup
1 - 6oz. can tuna (drained and flaked)
1/2 cup milk
1/4 tsp. pepper
1 tsp. salt

In a saucepan over medium heat bring the water and 1 tsp. salt to a boil--add noodles and cook until tender. Add the frozen vegetables--cook until tender. Do not drain. Add the cheddar cheese soup--stir. Turn heat down to simmer. Add the flaked tuna, milk and pepper--stir. Heat until it's hot enough to serve. Place a lid on the saucepan, remove from heat and let it sit 5 minutes before serving.

#773 - Seafood Fancy

(by Joyce Ann Scirmacher - friend)

1 cup crab meat
1 cup cooked shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup mayo
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
pepper to your taste
1 cup bread crumbs
2 TBSP melted butter

Add all ingredients to a casserole dish--stir until mixed. In a separate bowl add bread crumbs and melted butter--stir. Sprinkle bread crumbs over the top of the casserole mixture. Bake at 350 degrees for 45-50 minutes.

#772 - Ham and Potato Soup

(by Shirley McNevich)

3 red potatoes (washed, peeled and cubed)
2 cups water
1/4 tsp. salt
1/4 cup chopped onion
3 TBSP butter
3 TBSP flour
pepper to taste (fresh ground if you have it)
3 cups milk
1 cup shredded cheddar cheese
1 cup cubed ham (cooked)

In a pot add water and salt--bring to a boil. Add the potatoes and cook on medium until the potatoes are tender. Drain off the water but keep 1 cup of the potato water--set aside. In a saucepan add the butter--melt. Add chopped onion and cook until tender. Add the flour to the onions--stir. Add pepper to your taste, then cook and stir. Add the potatoes and the 1 cup of potato water--stir. Add milk, shredded cheddar cheese and ham--stir. Turn heat to low --cook and stir for 20 minutes, then turn heat to medium and make it hot enough for serving.

#771 - Stuffed Ham (Oven Cooked)

(by Joyce Ann Schirmacher - friend)

1 - 10lb. or 12 lb. CORNED ham
3lb. kale, chopped finely
3 heads of cabbage (chopped finely)
6 to 8 large onions (chopped finely)
1 stalk celery (chopped finely)
1oz. ready mixed mustard
3 TBSP salt
2 TBSP red pepper
2 TBSP black pepper
2 oz. celery seed
3 oz. mustard seed

In a large container, add all ingredients except the ham--mix thoroughly. With a sharp knife, cut vertically through the top of the ham to make between 6 and 8 "pockets". Fill each of the pockets with the kale mixture--pack in as much as you possibly can. Put any remaining kale mixture on the top of the ham. Use enough extra heavy duty aluminum foil to wrap the ham TWICE. Pour 1 cup of water into the foil. Place the ham in a large pan and bake at 325 degrees for 1 1/2 hours for every 5 pounds of ham. Cool the ham, then slice thinly. Serve cold.

#770 - Butterscotch Bundt Cake

(by Shirley McNevich)

2 cups flour
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
1 cup milk
5 eggs
1 tsp. vanilla
1 cup Nestle's butterscotch morsels
Frosting: 1/2 cup butter, 1 cup Domino's dark brown sugar (packed), 1/4 cup milk, 2 cups Domino's powdered sugar

Grease a 10" tube pan--set aside. In a mixer add flour, brown sugar, Crisco, and milk--beat. Add eggs and vanilla--beat. Remove bowl from mixer, add butterscotch morsels--stir with a wooden spoon. Pour batter into the tube pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake for 10 minutes, then loosen cake and dump upside down on to a cake plate. Frosting: in a saucepan over low heat add butter--melt. Add 1 cup brown sugar--stir and bring to a boil. Once boiling, stir and boil for 2 minutes. Add the 1/4 cup milk--stir and bring back to a boil. Remove saucepan from heat and let it cool. Add the powdered sugar--stir, then beat until spreadable. Frost the cake.

#769 - Butterscotch Crisp

(by Shirley McNevich)

2 1/2 lbs. granny smith apples (washed, peeled, and sliced very thin)
1 - 11oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
1/2 cup flour
1/4 cup Domino's dark brown sugar (packed)
1/2 stick Parkay margarine
1 cup chopped nuts (optional)
3/4 cup Quaker quick oats

Grease a 9 x 13 baking pan. Arrange the sliced apples on the bottom. In a bowl add the butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir. Sprinkle this mixture over the top of the apples. Bake at 375 degrees for 20 minutes. While baking, in a bowl add 1/2 cup flour and 1/4 cup brown sugar--stir. Use a knife to add the 1/2 stick Parkay and cut the butter into the flour/brown sugar mixture until it makes crumbs. Add the chopped nuts and the quick oats--stir. When the apples have baked for the 20 minutes, remove from oven and sprinkle the crumbs/nuts/oats mixture over the top. Return to oven and bake for 30-40 minutes longer or until apples are tender.

#768 - Cauliflower and Brown Rice Casserole

(by Shirley McNevich)

1lb. sliced mushrooms
1 large chopped onion
2 TBSP butter
juice from 1 lemon
1 large head cauliflower (washed and broken into small pieces)
2 cloves garlic (crushed)
1 tsp. basil
1/2 tsp. pepper
3 cups cooked brown rice (cooked according to package directions)
2 1/2 cups grated cheddar cheese
1 tsp. salt

In a saucepan over medium heat--add the butter and melt. Add the mushrooms, chopped onions, crushed garlic--saute until tender. Sprinkle the lemon juice over the top of the mushroom mixture. Add basil and pepper--stir. In a separate saucepan add the cauliflower pieces--cover with water and add 1 tsp. salt--bring to a boil over medium heat, then boil for 5 minutes. Drain the cauliflower. Add the cauliflower to the mushroom mixture--stir. Add cooked brown rice to the mushroom mixture--stir. Grease a casserole dish. Pour entire mixture into the casserole dish. Cover the casserole dish. Bake at 350 degrees for 25 minutes, remove from oven and sprinkle cheese on top of the casserole--bake uncovered for 5 more minutes or until cheese melts.

#767 - Malted Milk Ball Cookies

(by Shirley McNevich)

3/4 cup softened butter
1 1/4 cups Domino's dark brown sugar (packed)
1 cup white sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
1/4 cup canola oil
1 1/2 tsp. vanilla
3 1/2 cups flour
1 1/2 cups Kellogg's All-Bran cereal (original)
3 cups malted milk balls (crushed)

In a mixer add butter--beat. Add brown sugar, white sugar, baking soda, and salt--beat until combined. Add eggs, oil and vanilla--beat until smooth. Add as much of the flour as you can--beat. If it gets too stiff for mixer, add the rest of the flour and stir with a wooden spoon. Add All-Bran cereal--stir with a wooden spoon. Place malted milk balls in a Ziploc bag--crush them with a rolling pin. Reserve 1/2 cup of the crushed milk balls for topping. Add remaining milk balls into the batter--stir with a wooden spoon. Shape the dough into walnut sized balls. Place cookie balls on to greased cookie sheets 2" apart. Bake at 375 degrees for 8-10 minutes. Remove cookies from oven and sprinkle the tops of the warm cookies with the 1/2 cup of the reserved malted milk balls. Cool on the cookie sheets for 2 minutes before removing them.

#766 - Teriyaki Turkey Pasta Salad

(by Shirley McNevich)

2 cups cooked turkey (cut into bite sized pieces)
1 - 16oz. box bowtie OR corkscrew pasta (cooked to box directions and drained)
2 TBSP olive oil
1 cup teriyaki sauce
6 TBSP white sugar
1/3 cup white vinegar
1/2 tsp. salt
1/2 tsp. pepper
chopped lettuce
chopped spring onions
chopped celery
any other salad ingredients you liked (chopped tomatoes, chopped peppers, etc.)
1/4 cup sesame seeds (optional)

In a bowl add olive oil, teriyaki sauce, white sugar, white vinegar, salt and pepper--stir with a spoon until well mixed. Place chopped turkey pieces into a large Ziploc bag. Pour the teriyaki sauce mixture into the bag with the turkey. Zip the bag closed and refrigerate overnight. The next day, make pasta according to package directions and drain it. Dump the turkey/teriyaki sauce mixture and the drained pasta into a large mixing bowl--stir until well mixed and pasta has started soaking up the sauce. Place bowl in refrigerator for 1 hour. When read to serve, place lettuce, onions, and celery on to plates (and any other salad ingredients) and top with the turkey/pasta mixture. Sprinkle sesame seeds on top if you wish.

#765 - Oreo Ice Cream Cake

(by Shirley McNevich)

1/2 gallon premium chocolate ice cream
1/2 gallon premium vanilla ice cream
1 package of Oreo cookies
1 - 8oz. Cool Whip (thawed)

Open Oreo cookies, twist each cookie and scrape off the icing. Place just the chocolate cookie pieces in a Ziploc bag. Use a rolling pin to crush them--set aside. Remove all ice cream from freezer and set in sink for 1 hour to melt. Put melted vanilla ice cream in the mixer--beat. Sprinkle some of the Oreo cookie crumbs on the bottom of a 9 x 13 cake pan. Pour vanilla ice cream on top of the cookie crumbs in the cake pan until pan is filled halfway. Sprinkle more Oreo cookie crumbs on top of the vanilla ice cream. In the mixer, beat the chocolate ice cream. Pour the chocolate ice cream on top of the Oreo cookie layer. Sprinkle the rest of the Oreo cookie crumbs on top. Place in the freezer (covered with Saran Wrap) for TWO DAYS. When ready to serve, remove from freezer, peel off Saran Wrap and spread thawed Cool Whip over the top before cutting and serving.

#764 - Peanut Butter Blondies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick softened butter
1/3 cup Jif creamy peanut butter
1 1/4 cups Domino's dark brown sugar (packed)
1 tsp. vanilla
2 eggs
1 cup chopped Planter's dry roasted peanuts (unsalted)
1 1/2 cups Nestle's white chocolate chips

In a bowl add flour, baking powder, salt--stir and set aside. In a mixer add softened butter, peanut butter--beat for one minute. Add dark brown sugar--beat until smooth. Add vanilla and eggs--beat until smooth. Add flour mixture and 3/4 cup of the chopped peanuts--beat. Spread batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Remove from oven and sprinkle the white chocolate chips over the top evenly. Once they melt, use a knife to spread the melted chocolate evenly over the top. Sprinkle the remaining chopped peanuts over the top. When cool, cut into bars. If chips don't melt, place back in the oven until they are softened, then use a butter knife to spread them.

#763 - Corn Casserole

(by Shirley McNevich)

3 TBSP butter
1/3 cup flour
1 - 12oz. can whole kernel corn (drained)
1 - 14.5oz. can tomatoes (drained)
1 chopped onion
1 rib of celery (chopped)
1/2 cup shredded cheese (your choice of type)
salt and pepper to your taste

In a skillet melt the butter--add flour and stir while cooking until slightly brown. Add the whole kernel corn, tomatoes, chopped celery, chopped onion, salt and pepper--stir until mixed, then remove from heat. In a greased casserole dish, scoop half of the corn/tomato mixture into the bottom. Sprinkle 1/2 of the shredded cheese on top. Scoop the rest of the corn/tomato mixture as the next layer. Sprinkle remaining cheese on the top. Bake at 350 degrees for 30-45 minutes until hot all the way through.

#762 - Shortbread Bars

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 egg whites
1 cup chopped nuts

In a mixer add butter and brown sugar--beat. Add flour, baking powder and salt--beat for 2 minutes. Press dough into a jelly roll pan. In a bowl, beat the egg whites with a fork until foamy. Use a pastry brush to cover the top of the batter--use just enough to coat, then throw the rest of th egg whites away. Sprinkle the chopped nuts over the top. Bake at 375 degrees for 20-25 minutes. As soon as you remove them from the oven, cut into bars.

#761 - Green Beans and Meatballs

(by Shirley McNevich)

12 frozen meatballs
2 tsp. butter
1/4 cup chopped onions
1 chopped garlic clove
2 cups frozen cut green beans
1 cup sour cream
1/3 cup milk
1 TBSP Worcestershire sauce
1 - 10.75oz. can cream of chicken soup

Prepare meatballs as directed on package. In a saucepan over medium heat, melt the butter. Add the onion and garlic--stir and cook until tender. Add green beans, sour cream, milk, Worcestershire sauce and cream of chicken soup--stir and cook until green beans are tender. Add meatballs--stir and cook until hot. Serve over rice or noodles.

#760 - Yellow Applesauce Cake

(by Shirley McNevich)

1 - 18.25oz box Duncan Hines yellow cake mix
1/4 cup water
1 cup sour cream
1/2 cup applesauce
4 egg whites
1 whole egg
1 envelope Dream Whip
2 boxes Jell-O INSTANT chocolate pudding mix
3 cups milk


In a mixer add yellow cake mix, 1/4 cup water, sour cream, applesauce, egg whites and whole egg--beat on low until mixed, then turn speed to medium and beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool cake completely, then frost. Frosting: in a mixer add Dream Whip, both boxed of pudding mix, and milk--beat on low until mixed, then beat on high about 5 minutes. Chill frosting until it's thick enough to spread. Keep cake refrigerated after frosting.

#759 - Bisquick Zucchini Bread

(by Shirley McNevich)

2 cups Bisquick
1 1/2 cups shredded zucchini
3/4 cup white sugar
1/4 cup canola oil
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped nuts

Grease a loaf pan. In a mixer add all ingredients--beat on low just until mixed and everything is moistened. Beat on medium speed for 1 minute. Remove bowl from mixer and stir, then pour batter into loaf pan. Bake at 350 degrees for 45-55 minutes. Test with a toothpick for doneness. Cool at least 10 minutes before removing from pan. Cool completely before slicing.

#758 - Cranberry Nut Bars

(by Shirley McNevich)

2 eggs
1 cup white sugar
1 cup flour
1/3 cup butter (melted)
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Grease an 8 x 8 baking pan--set aside. In a mixer add eggs--beat. Add white sugar--beat. Add flour and melted butter--beat. Remove bowl from mixer and add cranberries and nuts--stir until mixed. Pour batter into prepared pan. Bake at 350 degrees for 30-40 minutes. Test with a toothpick for doneness. Let them cool, then cut into bars.

#757 - Easy Smores (S'mores)

(by Shirley McNevich)

3/4 cup light Kayro corn syrup
3 TBSP butter
1 - 11.5oz. bag Nestle's milk chocolate morsels (2 cups)
1 tsp. vanilla
1 - 12oz. box Golden Grahams cereal (9 cups)
3 cups miniature marshmallows

Grease a 9 x 13 cake pan--set aside. In a saucepan over medium heat add corn syrup, butter, milk chocolate morsels--cook and stir while bringing to a boil. Remove from heat and add vanilla--stir. Pour the golden grahams cereal in a large bowl--pour the melted chocolate mixture over the cereal. Toss it until everything is well coated. Fold in the mini marshmallows one cup at a time. Pour completed mixture into the prepared pan and press the mixture down with the back of a large spoon (butter the back of the spoon). Once you have it smoothed out let it stand for 1 hour at room temperature. Cut into squares.

#756 - Double Pumpkin Pie

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
1 cup + 1 TBSP milk
1 TBSP white sugar
1 1/2 cups thawed Cool Whip
1 Keebler ready-made graham cracker crust
2 - 4oz. boxes Jell-O vanilla INSTANT pudding
1 - 16oz. can Libby's pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

In a mixer add cream cheese, 1 TBSP milk, and white sugar--beat. Add Cool Whip--beat just until mixed. Spread the mixture on the bottom of the graham cracker crust. In a mixer add 1 cup milk, both boxes of vanilla pudding mix--blend until mixed, then beat for 2 minutes. Let it stand for 3 minutes in the mixer bowl. Add the pumpkin, cinnamon, ginger, and cloves to the pudding mixture--beat well. Spread pumpkin mixture over the cream cheese layer in the crust. Refrigerate overnight.

#755 - Orange Salad

(by Ruth Garrett - friend)

1 - 3oz. box tapioca pudding mix (cooked according to box directions)
1 - 3oz. box orange Jell-O (dry)
1- 3.75oz. box Jell-O vanilla INSTANT pudding mix (dry)
3 cups water
1 - 8oz. Cool Whip (thawed)
2 small cans mandarin oranges (drained)

Cook tapioca pudding mix according to box directions. Put cooked tapioca into a saucepan--add dry orange Jell-O, dry vanilla instant pudding, and 3 cups water. Stir and cook over medium heat--bring to a boil, then boil for 10 minutes (stir while boiling). Remove from heat and cool completely. Once cooled, pour tapioca mixture into a large bowl. Add Cool Whip and drained mandarin oranges to the tapioca mixture--fold in with a spoon. Refrigerate overnight.

#754 - Sour Cream Potato Casserole

(by Shirley McNevich)

3-4 red potatoes (washed, peeled and thinly sliced)
1 cup sour cream
1/4 cup milk
1 - 2.8oz. can French's french fried onions
1/2 cup chopped onions
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese

In a bowl add milk, sour cream, salt, pepper and chopped onions--stir. Add sliced potatoes--stir. Spray a casserole dish with Pam. Spoon half of the potato mixture into the casserole dish. Sprinkle half the the french fried onions and half of the cheese on top of the potato mixture. Spoon the rest of the potato mixture as the next layer. Bake covered at 350 degrees for 45 minutes or until potatoes are done. Remove from oven and sprinkle the rest of the french fried onions and shredded cheddar cheese on top. Return to oven and bake uncovered 5 minutes longer or until cheese is melted.

#753 - Cheeseburger Rice

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 1/2 cups water
1/2 cup Heinz ketchup
1 TBSP French's yellow mustard
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups Minute Rice original white rice (uncooked)
1 cup shredded cheddar cheese

In a skillet over medium heat add ground chuck, chopped onion, salt and pepper--stir, cook and brown until the beef is browned. Drain the fat off and return meat mixture to the skillet. Add water, ketchup, mustard--stir and bring to a boil. Add the uncooked rice--stir. Cover skillet with a lid, remove from heat and let stand for 5 minutes. Stir with a fork. Sprinkle with the shredded cheese and cover again--let it stand for 3 minutes until the cheese melts. This is a good filling for stuffed peppers.

#752 - Cream Cheese Pecan Frosting

(by Shirley McNevich)

1 - 3oz. package softened Philadelphia cream cheese
4 TBSP softened butter
1 tsp. vanilla
1 dash salt
2 1/2 cups sifted Domino's powdered sugar
1/2 cup chopped pecans

In a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl from mixer and add the chopped pecans to the frosting--stir.

#751 - Carrot Pineapple Cake

(by Shirley McNevich)

1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup canola oil
2 eggs
1 cup finely shredded raw carrots
1/2 cup Dole crushed pineapple (do NOT drain)
1 tsp. vanilla
Frosting: 1 - 3oz. package softened Philadelphia cream cheese, 4 TBSP softened butter, 1 tsp. vanilla, 1 dash salt, 2 1/2 cups sifted Domino's powdered sugar, 1/2 cup chopped pecans

In a mixer add flour, white sugar, baking powder, baking soda, cinnamon, salt--instead of turning on the mixer stir dry ingredients with a spoon. Add canola oil, eggs, shredded carrots, crushed pineapple/juice, and vanilla--turn mixer on and beat just long enough so all ingredients are moistened, then beat on medium speed for 2 minutes until batter is smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool completely, then frost the cake. Frosting: in a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl from mixer and add the chopped pecans to the frosting--stir. Frost the cake.

#750 - White Chocolate Chocolate Muffins

(by Shirley McNevich)

1 3/4 cups flour
3/4 cup white sugar
1/2 cup Hershey's cocoa
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup milk
1 stick melted butter
1 egg
1 tsp. vanilla
6oz. white chocolate bits

In a bowl add flour, white sugar, cocoa, baking powder, salt and baking soda--stir and set aside. In a separate bowl add milk, butter, egg and vanilla--beat. Add flour mixture to milk mixture--stir just until mixed. Add 1/2 of the white chocolate bits to the mixture--stir. Place cupcake liners into muffin tins. Fill each liner 3/4 full with batter, then sprinkle remaining white chocolate bits on top of each muffin. Bake at 375 degrees for 20-25 minutes (test with a toothpick for doneness).

#749 - Sour Cream Strawberry Whip

(by Shirley McNevich)

2 cups fresh or frozen sliced strawberries (if frozen, thawed and drained)
1 cup sour cream
2 TBSP Domino's dark brown sugar
1 dash salt
1 cup mini marshmallows

Place sliced strawberries in a bowl and sprinkle with the brown sugar--let stand 10 minutes, then stir gently. Add the sour cream and mini marshmallows--stir gently. Cover the bowl with foil and refrigerate overnight before serving.

#748 - White Chocolate Butterscotch Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup softened butter
1 1/2 cups firmly packed Domino's dark brown sugar
2 eggs
1 TBSP light molasses
2 tsp. vanilla
1 cup chopped pecans
3/4 cup butterscotch bits
3/4 cup white chocolate bits

In a bowl add flour, baking soda and salt--stir. In a mixer add butter, brown sugar--beat. Add eggs, molasses, vanilla--beat well. Slowly add flour mixture--beat. Remove from mixer and use a wooden spoon to stir in chopped pecans, butterscotch pieces, and white chocolate pieces. Drop by teaspoonsful on to ungreased cookie sheets. Bake at 300 degrees for 18-20 minutes.

#747 - Butter Mints

(by Shirley McNevich)

1 egg white
2 1/2 cups sifted Domino's powdered sugar
2 TBSP softened butter
1/2 tsp. peppermint extract
food coloring

In a bowl or a mixer add egg white, powdered sugar, butter and peppermint extract. Beat well. Add your choice of food coloring--beat. Shape into small (1/2") balls and place them on wax paper. Flatten them slightly with the back of a spoon.

#746 - Angelfood Cookies

(by Shirley McNevich)

1 cup butter
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla
2 cups sifted flour
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 cup Baker's angelflake coconut
extra white sugar

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla and egg--beat. Add cream of tartar, baking soda, salt and flour--beat. Add coconut--beat. Place some extra white sugar in a small bowl. Take out one teaspoonsful of dough at a time, roll it into a ball and roll the ball in the white sugar. Place balls on ungreased cookie sheets. Continue with all dough. Bake at 350 degrees for 8-10 minutes.

#745 - No Bake Pumpkin Pie

(by Shirley McNevich)

1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp salt
1 envelope Knox unflavored gelatin
2 TBSP water
1 beaten egg
1 - 14oz. can Eagle brand condensed milk (NOT EVAPORATED)
1 - 16oz. can Libby's pumpkin
1 Keebler ready-made graham cracker crust
Cool Whip

In a bowl add milk, beaten egg, cinnamon, ginger, nutmeg and salt--stir and set aside. In a saucepan over low heat add water and the Knox gelatin--stir until completely dissolved. Add the milk mixture to the gelatin mixture--stir and cook over low heat until slightly thickened. Remove from heat and add the pumpkin--stir well. Scoop entire mixture into the graham cracker crust. Chill at least 6 hours. Sprinkle extra nutmeg on top. Top with Cool Whip.

#744 - Peppermint Patties

(by Shirley McNevich)

1lb. Domino's powdered sugar
3 TBSP softened butter
3 tsp. peppermint extract
1/2 tsp. vanilla
1/4 cup Carnation evaporated milk
2 cups Nestle's semisweet chocolate chips
2 TBSP Crisco shortening

In a bowl add powdered sugar, butter, peppermint extract, milk and vanilla--stir well. Place wax paper on to cookie sheets. Take out a teaspoonful of dough at a time and roll it into a ball, then place it on the wax paper. Repeat until all dough is used. Refrigerate the cookie sheets with the dough for 45 minutes. Remove cookie sheets from refrigerator and use the bottom of a glass to flatten each mint. In a microwave safe bowl add the Crisco and the chocolate chips--melt and stir until completely mixed. Dunk the patties in the chocolate and place them on wax paper until set. Refrigerate.

#743 - Turtle Cheesecake

(by Shirley McNevich)

1 - 7oz. bag Kraft caramels
1/4 cup Carnation evaporated milk
3/4 cup chopped pecans
1 - 9" Keebler chocolate graham cracker crust
6oz. Philadelphia cream cheese
1/2 cup sour cream
1 1/4 cups milk
1 - 3.7oz. box Jell-O chocolate INSTANT pudding
1/2 cup fudge topping for ice cream

In a saucepan over low heat add caramels and evaporated milk--cook and stir until smooth. Add the chopped pecans--stir. Pour this mixture into the ready-made crust. In a mixer add cream cheese, sour cream and milk--beat until smooth. Add the pudding mix to the cream cheese mixture--beat. Pour cream cheese mixture over the caramel mixture in the crust. Place in refrigerator for 2 hours, then remove and drizzle fudge topping and extra chopped pecans over the top. Keep refrigerated.

#742 - Ritz Bacon Dip

(by Shirley McNevich)

16oz. softened Philadelphia cream cheese
1 cup mayo
2 cups grated cheddar cheese
4 chopped green onions
1 package of thickly sliced bacon (fried, drained and crumbled)
1 sleeve of Ritz crackers (crushed)
softened butter

In a bowl add cream cheese and mayo--stir well. Add grated cheese, chopped onions, and crumbled bacon--stir until mixed. Scoop mixture into the bottom of a 9 x 13 greased baking dish. Sprinkle the crushed Ritz crackers over the top and dot with butter (more or less to your taste). Bake at 350 degrees for 20-25 minutes. Serve with your favorite crackers.

#741 - Cheese Straws

(by Shirley McNevich)

1 3/4 cup flour
1/3 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
1 1/4 lbs. grated shredded sharp cheddar cheese
1/2 cup softened butter

In a bowl add flour, salt, dry mustard and cayenne pepper--stir until mixed and set aside. In a mixer add the grated sharp cheddar cheese and softened butter--beat. Slowly add flour mixture to the cheese mixture--beat well. Dough should form a ball. Place mixer bowl containing dough in refrigerator for 15 minutes while preheating oven to 350 degrees. After dough has chilled, put it in a cookie gun and choose your shape (normally cheese straws are rectangular in shape and are about 3 inches long). Press dough through cookie gun on to greased cookie sheets. Bake 20-30 minutes at 350 degrees until the cheese straws are lightly browned and crispy.

#740 - Homemade Pralines

(by Shirley McNevich)

1 - 3.5oz. box Jell-O butterscotch pudding mix (NOT instant)
1 cup white sugar
1/2 cup Domino's dark brown sugar
1/2 cup Carnation evaporated milk
1 TBSP vegetable oil
1 cup chopped pecans

In a saucepan add pudding mix, white sugar, brown sugar, milk and oil--stir and bring to a boil. Turn heat back a bit and boil for 10 minutes. Remove from heat, beat mixture with a spoon until it thickens. Add the chopped pecans and stir until mixed. Drop by teaspoonsful on to wax paper lined cookie sheets. Let them cool completely, then keep refrigerated.

#739 - Strawberry Bread

(by Shirley McNevich)

3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 TBSP cinnamon
2 cups white sugar
3 beaten eggs
1 cup canola oil
2 - 10oz. packages frozen sliced strawberries (thawed and drained)

In a bowl add flour, baking soda, salt, cinnamon and white sugar--stir to mix. Add beaten eggs and canola oil--stir well. Add sliced strawberries--stir just until mixed. Pour batter into two greased and floured bread loaf pans. Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean.

#738 - Cranberry Citrus Punch

(by Shirley McNevich)

1 can frozen cranberry juice
1 can frozen lemonade
1 can frozen limeade
2 liter Sprite
1 lemon
1 lime
frozen cranberries

In a punch bowl add the contents of the cranberry, lemonade, and limeade cans. Use one of the empty cans and add 3 cans of cold water--stir until mixed. Add about 1/2 of the Sprite bottle to start--stir. If too tart add more water. Add more soda as desired. Slice the lemon and lime and float on top. Add a few handfuls of the frozen cranberries as garnish.

#737 - Skillet Lasagna

(by Shirley McNevich)

1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 chopped onion
1/4 tsp. garlic powder
2 - 14oz. cans beef broth
1 - 14.5oz. can diced tomatoes
1/4 tsp. Italian seasoning (spice)
1 1/2 cups uncooked corkscrew pasta
1/4 cup grated Parmesan cheese

In a skillet add the ground beef, salt, pepper and chopped onion--cook until browned. Drain off the fat and put ground beef back in the skillet. Add the beef broth, tomatoes and Italian seasoning to the browned beef--stir and bring to a boil over medium heat. Add the uncooked corkscrew pasta to the beef--cover with a lid and cook on medium another 10 minutes or until pasta is cooked to your taste. Add the Parmesan cheese--stir.

#736 - Burger Dip

(by Shirley McNevich)

1 lb. ground sirloin or ground chuck
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 small package Velveeta cheese
1 jar salsa (mild, medium or hot)

In a skillet add the ground beef, chopped onion, salt and pepper. Cook and stir until beef is browned--drain off the fat but keep browned beef in the skillet. Add the salsa to the browned beef--cook and stir over medium heat. Slice the cheese into small pieces (about 1/2 to 3/4 of the whole block of cheese). Stir and cook until cheese is melted. Pour entire mixture into a serving bowl. Serve with tortilla chips--serve warm.

#735 - Hot Dog Chili Sauce

(by Shirley McNevich)

2 lbs. ground beef
1 large chopped onion
1/2 tsp. salt
1/4 tsp. pepper
4 cloves of garlic (peeled and minced)
1/2 cup Heinz ketchup
1/4 cup of your favorite barbecue sauce
1 TBSP hot sauce or Tabasco sauce
2 TBSP French's yellow mustard
shredded cheese of your choice

In a skillet add the ground beef, chopped onion, salt and pepper--cook until meat starts to brown, then add the garlic. Stir and cook until meat is browned. Reduce heat to simmer, then add ketchup, barbecue sauce, hot sauce and mustard--stir. Simmer for 10-12 minutes, then remove from heat. Serve over your favorite hot dogs. After putting chili sauce on top of hot dog, sprinkle with the shredded cheese of your choice.

#734 - Quick Peanut Brittle

(by Shirley McNevich)

1 tsp. baking soda
1 tsp. vanilla
1 TBSP butter
dash of salt
1/2 cup Kayro lite corn syrup
1 cup white sugar
1 1/2 to 1 3/4 cups Planter's dry roasted peanuts

Spray a cookie sheet with Pam--set aside (best if cookie sheet has a lip). In a microwave safe bowl add the dry roasted peanuts, salt, lite corn syrup and white sugar--stir until mixed. Place bowl in the microwave and cook on high for 3 to 7 minutes (microwaves vary--if you have a low wattage microwave try about 6-7 minutes; if you have a higher wattage microwave try about 3-4 minutes). You will know the mixture is ready when the peanuts are browned and the corn syrup is bubbling. Remove from microwave, add vanilla and butter--stir until butter is melted. Return to microwave and cook another 2 minutes (longer for low wattage microwaves). Remove from microwave, add the baking soda and stir until mixture is foaming. Pour the mixture on to the prepared cookie sheet and spread it out with a greased spatula. Once cool and set, break into pieces. You may have to test this recipe out a few times to get the best times to use for cooking with your particular microwave.

#733 - Pineapple Citrus Punch

(by Shirley McNevich)

2 - 12oz. cans frozen lemonade
2 - 12oz. cans frozen orange juice
2 - 46oz. cans of pineapple juice (NOT frozen)
1 cup of white sugar
6 cups of water
2 liters ginger ale
1 lemon

In a large container add the frozen lemonade, frozen orange juice, pineapple juice, white sugar, and water--stir until well mixed. Pour mixture into containers and freeze for 12 hours. Remove from freezer, empty containers into a punch bowl and add enough ginger ale so that it is slushy when you stir it. Add more ginger ale as needed. Slice the lemon and float on top as garnish.

#732 - Baked French Fries

(by Shirley McNevich)

6 large baking potatoes
salt and pepper to your taste
Pam cooking spray

Preheat oven to 475 degrees. Wash but do NOT peel the potatoes. Cut the washed potatoes into wedges with the peel still on. If you slice them into very thick wedges you will have to increase your baking time. Spray a baking pan with Pam. Arrange the potato wedges in a single layer on the pan, then spray the top of the potato wedges with Pam. Sprinkle the potato wedges with salt and pepper to your taste. Bake 15-20 minutes, then turn potato wedges. Sprinkle the tops with salt and pepper to your taste. Return to oven and bake 15-20 minutes more.

#731 - Breakfast Potatoes

(by Shirley McNevich)

1lb. baby red potatoes (washed and cut into bite sized pieces)
4 sliced green onions
1 1/2 cups cooked ham (diced)
3 TBSP Parkay margarine
salt and pepper to your taste

Place bite sized potato pieces into a bowl--add sliced green onions, mix and set aside. In a skillet, add the Parkay and melt. Add potatoes/green onions to the skillet--stir, cook and turn pieces for about 8 minutes over medium heat. Add the diced ham and cook another 8 minutes or until potatoes are tender. Salt and pepper to your taste.

#730 - Potato and Cheese Casserole

(by Shirley McNevich)

2 TBSP Parkay margarine
2lbs. ground chuck (cut into bite sized pieces)
1 chopped onion
1 cup water
1 - 10.75oz. can Campbell's cream of mushroom soup
1 cup sour cream
1 1/4 cups milk
1 tsp. salt
1/4 tsp. pepper
4 large potatoes (washed, peeled, and cut into bite sized pieces)
1 cup shredded cheddar cheese
1 cup dry bread crumbs (fine)

In a skillet over medium heat melt the Parkay. Add the ground chuck pieces and the chopped onion. Brown the ground chuck, then add the water--bring to a boil. Once boiling, reduce heat to simmer, put a lid on the skillet, and simmer for 30 minutes. In a bowl add the soup, sour cream, milk, salt and pepper--stir well and set aside. Drain any fat off of the ground chuck, then scoop it into the bottom of a 9 x 13 baking dish. Evenly place the potato pieces on top of the ground chuck. Pour the soup mixture evenly over the top of everything. Bake uncovered at 350 degrees for 1 hour, remove from oven and sprinkle bread crumbs over the top. Return to oven and continue baking another 20 minutes. Remove from oven, sprinkle shredded cheddar cheese over the top and return to oven--bake until cheese is melted.

#729 - Burger Casserole

(by Shirley McNevich)

1/4 cup dry bread crumbs (fine)
1/2 cup milk
1 lb. ground chuck
1 tsp. salt
1/4 tsp. pepper
1/3 cup chopped onions
1/3 cup chopped green peppers
1/3 cup chopped red peppers
1 large egg
3 cups mashed potatoes
3/4 cup shredded cheddar cheese

In a bowl, soak the bread crumbs in the milk. Add the egg to the milk--beat with a fork. Add ground chuck, salt, pepper, chopped onions, chopped green peppers, and chopped red peppers to the milk mixture--mix with your hands. Spread mixture into a greased 9" pie plate. Bake at 350 degrees for 35 minutes. Bring out of oven, spread the mashed potatoes over the top and sprinkle with the shredded cheddar cheese. Put it back in the 350 degree oven until cheese is melted and mashed potatoes are hot.

#728 - Skillet Beef and Macaroni

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 ribs of celery (diced)
1/2 tsp. oregano
1 - 10.75oz. can Campbell's cream of mushroom soup
1 cup Pace picante sauce
1 - 8oz. can whole kernel corn (drained)
2 cups cooked elbow macaroni (cooked according to box directions)
1 cup shredded cheddar cheese

In a skillet brown the ground chuck, chopped onion, celery, oregano, salt and pepper--stir while browning. When browned, drain the fat off. Add the soup, picante sauce, drained corn and cooked macaroni to the browned beef mixture in the skillet. Stir and heat until hot. Top with the shredded cheddar cheese and heat until cheese is melted. Serve with crumbled tortilla chips.

#727 - Chicken and Broccoli Alfredo

(by Shirley McNevich)

1/2 of an 8oz. package of linguine pasta
1 cup fresh or frozen broccoli (cut into bite sized pieces)
2 TBSP butter
1lb. cubed skinless, boneless chicken breasts
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. pepper
1/2 tsp. salt

Cook the linguine according to package directions. During the last 4 minutes of cooking the linguine, add the chopped broccoli. Drain the pasta/broccoli--set aside. In a skillet, melt the butter with the pepper and salt. Brown the cubed chicken in the butter--cook and stir until chicken is cooked and browned. Add the soup, milk, and Parmesan cheese to the chicken in the skillet--stir. Add the linguine/broccoli to the chicken mixture--stir. Stir and heat until hot--serve. After putting on plates, sprinkle with extra Parmesan cheese.

#726 - Cherry Pecan Bread

(by Shirley McNevich)

3/4 cup white sugar
1/2 cup butter
2 eggs
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup chopped pecans
1 - 10oz. jar maraschino cherries (drained and chopped)
1 tsp. vanilla

In a mixer add butter, eggs and white sugar--beat. Add buttermilk--beat. In a separate bowl sift the flour, baking soda and salt. Add sifted ingredients to the mixer--beat. Remove bowl from mixer--add chopped cherries, vanilla and chopped pecans--stir by hand just until mixed. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 50-60 minutes. Test with a toothpick for doneness. Cool 20 minutes before removing bread from loaf pan.

#725 - Scratch Lemon Cake

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 medium sized lemons
6 TBSP fresh lemon juice
2 tsp. vanilla
1 cup white sugar
2 sticks Parkay margarine (room temp.)
3 large eggs
Frosting: 1 medium sized lemon, 1/3 cup white sugar, 2 - 8oz. Philadelphia cream cheese (room temp.), 2 TBSP fresh lemon juice

Grease either an 8" springform pan OR line 2 - 8" round cake pans with wax paper. In a bowl add flour, baking powder and salt--stir and set aside. Cut 2 lemons in half--remove seeds, squeeze juice into a cup and save the peels. In a small bowl add the vanilla and 6 TBSP of the fresh squeezed lemon juice from the lemons--stir and set aside. Use a vegetable slicer to slice the leftover lemon peels and place pieces into a blender. Add 1 cup of white sugar to the lemon peel in the blender--chop on high until finely ground. In a mixer add the lemon peel/sugar mixture and Parkay--beat. Add eggs--beat. Add lemon juice/vanilla mixture--beat. Add flour mixture--beat until smooth. Pour batter into your choice of the cake pans. Bake at 350 degrees for 40 minutes (springform pan) or 30-35 minutes (2 - 8" cake pans)--test with a toothpick for doneness. Cool the cakes(s) about 20 minutes before removing from the pans. After cakes are completely cooled, frost: use the vegetable peeler to remove the peel from 1 lemon and put the peel pieces into a blender. Add the 1/3 cup white sugar to the lemon peel in the blender--turn on high and chop until lemon peel is finely ground. Add the 2 TBSP fresh lemon juice and the cream cheese to the lemon peel mixture in the blender--beat until smooth. Chill the frosting for 1 hour. Frost the cake(s). Keep refrigerated.

#724 - Nut Bread

(by Aunt Mary [Witt] Jurewicz)

2 1/2 cups flour
1 cup white sugar
3 1/2 tsp. baking powder
1 tsp. salt
2 TBSP canola oil
1 1/4 cups milk
1 egg
1 TBSP vanilla
1 cup chopped black walnuts

In a mixer add all ingredients--beat slowly until mixed, then beat on medium speed for 2 minutes. Grease a bread loaf pan. Pour batter into prepared loaf pan. Bake at 350 degrees for 55-60 minutes. Test with a toothpick for doneness.

#723 - Pizza Quiche

(by Shirley McNevich)

1 unbaked pie crust dough (9")
1 cup shredded Swiss cheese
4 eggs
1 1/2 cups cream (half and half)
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 large chopped onion
2 TBSP canola oil
1 - 14.5oz. can diced tomatoes (do NOT drain)
1/2 tsp. white sugar
1/8 tsp. dried basil
12 slices pepperoni (chopped)
1 cup shredded mozzarella cheese
1/4 cup sliced olives (drained)

Spray a 9" pie plate with Pam. Place pie crust dough in greased pie plate, flute the edges and spray the inside with Pam. Bake at 375 degrees for 11 minutes--remove from oven. Sprinkle 2/3 cup of the Swiss cheese in the pie crust. In a bowl add eggs--beat. Add cream, salt, oregano, cayenne pepper and pepper to the beaten eggs--beat well. Pour the egg mixture into the pie crust over the Swiss cheese. Bake at 375 degrees for 25-30 minutes--test with a knife--if knife comes out clean it's ready. While quiche is baking, use a skillet and add canola oil over medium heat. Add the chopped onions and cook until tender. Add the tomatoes to the onions in the skillet--stir. Add white sugar and dried basil to the tomatoes--stir. Bring entire mixture to a boil, then turn heat down to simmer--simmer uncovered for 15 minutes or until thickened. Remove quiche from oven, sprinkle it with the remaining 1/3 cup Swiss cheese, then pour tomato mixture on top of the Swiss cheese. Place chopped pepperoni and sliced olives on top of the tomato mixture. Sprinkle the shredded mozzarella cheese over the top of the pepperoni and olives. Return to oven and bake at 375 degrees for 5 minutes or until cheese is melted. Remove from oven and let it stand a few minutes before cutting.

#722 - Dutch Apple Dessert

(by Shirley McNevich)

5 baking apples (peeled, cored and sliced--about 5 cups of slices)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated milk)
1 tsp. cinnamon
1/2 cup + 2 TBSP cold butter
1 1/2 cups Bisquick
1/2 cup packed Domino's dark brown sugar
1/2 cup chopped nuts (optional)

Preheat oven to 325 degrees. In a bowl add apple slices, Eagle brand milk and cinnamon--stir. In a separate bowl add 1 cup Bisquick and 1/2 cup butter--mix until it makes crumbs. Dump apple mixture into Bisquick mixture--stir until mixed. Grease a 9" square baking pan. Scoop apple mixture into the greased baking pan. In a small bowl add 1/2 cup Bisquick, brown sugar, and 2 TBSP butter--mix until it makes crumbs. Add nuts to crumbs if desired. Sprinkle the crumb mixture evenly over the top of the apple mixture. Bake at 325 degrees for 1 hour or until golden brown.

#721 - Peanut Butter Pudding Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
2 cups milk
1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
1 cup Reese's peanut butter chips
2 1/2 cups Cool Whip
1/3 cup Nestle's milk chocolate chips
1 tsp. Crisco shortening

In a saucepan over medium heat add milk and pudding mix--stir. Bring to a boil, then reduce heat to low. Add peanut butter chips and stir until melted. Pour entire mixture into the graham cracker crust. Cool the pie completely. Cover it and refrigerate at least four hours until it is set. Remove from refrigerator and spoon Cool Whip over the entire top of the pie. Use a microwave safe bowl--add chocolate chips and shortening--melt in :30 second increments in the microwave until completely melted--stir. Let the chocolate mixture stand for 5 minutes, then use a spoon to drizzle the chocolate mixture over the top of the Cool Whip. Refrigerate overnight. Keep refrigerated.

#720 - Layered Fruit Squares

(by Shirley McNevich)

20 graham cracker squares (10 doubles snapped in half)
2 envelopes Dream Whip
2 3/4 cups cold milk
2 - 4oz. boxes Jell-O coconut cream INSTANT pudding/pie filling
1 - 11oz. can mandarin orange segments (drained)--substitute any fruit/berries you like such as strawberries, blueberries, etc. if you wish
1/4 cup toasted chopped almonds (optional)

Line the bottom of a 9" square baking pan with the graham crackers (break if necessary). In a mixer prepare Dream Whip according to package directions (using 1 cup of the cold milk). Once beaten add 1 3/4 cups milk and the dry pudding to the Dream Whip--blend, then beat on high for 2 minutes. Open the oranges--drain and keep a few segments for garnish. Remove bowl from mixer and dice the orange segments. Add diced oranges to the pudding batter and fold in using a spoon. Spoon 1/2 of the batter over the graham crackers in the baking pan. Place another layer of graham crackers on top of the batter. Put the second 1/2 of the batter on top of the graham crackers layer. Garnish with the extra orange segments that you had set aside. Refrigerate overnight before serving. Keep refrigerated.

#719 - Caramel Turtles

(by Shirley McNevich)

Caramel: 1 cup white sugar, 1/2 cup packed Domino's dark brown sugar, 1/2 cup King Syrup molasses, 1/2 cup heavy cream, 1 cup milk, 1/4 cup butter, 1 tsp. vanilla

Other: 6oz. pecan pecan halves, 2 - 4oz. bars German sweet chocolate

Butter an 8 x 8 baking pan. In a heavy saucepan over low heat add white sugar, brown sugar, molasses, heavy cream, milk and butter--cook and stir with a wooden spoon until both sugars dissolve. Turn heat up to medium and cook/stir until candy thermometer is 244 degrees (if you don't have a candy thermometer drop a teaspoonful into a glass of cold water--if it forms a hard ball it's ready, if not cook longer and retest). Remove from heat and add vanilla--stir. Pour caramel mixture into the buttered pan and let it sit for 30 minutes. Use a sharp knife to cut the caramel into about 26 pieces. Roll each piece into a ball and place it on a saran wrap covered cookie sheet about 1" apart. Press 4 pecans onto each caramel in a cross (like a clockface--12, 3, 6 and 9) so one end of each pecan is in the middle of the caramel and the other end is hanging off of the edge). Melt the chocolate in a double boiler. Spoon 1 tsp. of melted chocolate over the top of each turtle. Refrigerate to allow chocolate to harden.

#718 - Frosted Flake Squares

(by Shirley McNevich)

1 - 7oz. jar Fluff marshmallow
1/4 cup Parkay margarine
1/3 cup Jif peanut butter
7 1/2 cups Frosted Flakes cereal

In a large microwave safe bowl add Parkay and marshmallow--microwave on high for 1 minute and stir. Microwave 30 seconds more and stir--continue in 30 second increments until it's smooth when you stir it. Remove from microwave and add peanut butter--stir until smooth. Add the Frosted Flakes and stir until coated. Grease a 9 x 13 cake pan. Spread entire mixture into the cake pan and press it down with a spoon. Let it cool. When cooled and firm, cut into squares.

#717 - Boiled and Grilled BBQ Chicken

(by Shirley McNevich)

6 boneless, skinless chicken breasts
1/2 cup of your favorite BBQ sauce
12 TBSP honey
1/2 tsp. pepper
1/2 tsp. red pepper
1/2 tsp. garlic powder
1/2 tsp. chives
1 tsp. salt + 1/2 tsp. salt

In a bowl add the pepper, red pepper, garlic powder, 1/2 tsp. salt and chives--stir and save for grilling. Bring enough water to a boil with 1 tsp. salt to fit all of the chicken breasts. Boil the chicken in the boiling water for a few minutes to cook the insides of the chicken. Place chicken breasts on your BBQ grill (medium heat). Spread the BBQ sauce and honey on the top side, then sprinkle with the spice mixture you made earlier. Cook for five minutes on this side, then turn the chicken pieces. Spread the BBQ sauce and honey on the top side again and sprinkle with your spice mixture. Cook for 5 minutes on this side also. When you think the chicken is ready, use a knife to cut and check the center of each piece--if it's pink it's not ready yet--cook longer.

#716 - Coca Cola Baked Beans

(by Shirley McNevich)

2 - 16oz. cans great northern beans (drained)
1/2 can Coca Cola
1/4 cup chopped onions
1/4 cup chopped green pepper
1/4 cup Domino's dark brown sugar
1 TBSP French's mustard
1/4 cup Heinz ketchup
6 bacon strips

In a greased skillet cook the bacon strips, chopped onions and chopped green peppers until bacon is browned--drain off the fat and break bacon into small bite sized pieces. In a bowl add the coca cola, brown sugar, mustard and ketchup--stir. Add the bacon/chopped onions/chopped green peppers to the coca cola mixture--stir well. Add the drained great northern beans--stir to mix. Pour entire mixture into a casserole dish. Bake at 325 degrees for 50-55 minutes or until bubbling hot.

#715 - White Chocolate Peanut Butter Fudge

(by Shirley McNevich)

1 lb. of white chocolate (NOT baking chips)
8oz. Jif smooth peanut butter
1 cup chopped pecans
1/8 tsp. salt
1 tsp. vanilla

Cut the white chocolate into small pieces and place pieces in a large microwave safe bowl. Microwave on high until melted. Remove from microwave and add the peanut butter, chopped pecans, salt and vanilla--stir well. Pour batter into a greased fudge pan and let it cool. Once cooled, cut into bite sized squares.

#714 - White Chocolate Chip 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
1 3/4 cup flour
2 tsp. baking soda
2 cups (or more) white chocolate chips

In a mixer add the butter, brown sugar and white sugar--beat. Add eggs--beat. Add cocoa and baking soda--beat. Slowly add flour--beat (continue by hand if it gets too stiff for the mixer). Remove bowl from mixer and add the white chocolate chips--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes (if you overbake them, they will be crisp; if you bake them just 8 minutes they will be more chewy). Do not remove cookies from baking sheets until they have cooled at least 5 minutes. Place on paper towels to continue cooling.

#713- Homemade Bagels

(by Shirley McNevich)

1 1/2 cups warm water
2 TBSP dry yeast
2 TBSP white sugar
2 TBSP salt
4 cups flour
1 TBSP vegetable oil
cornmeal
sesame seeds or poppy seeds
2 TBSP molasses

In a bowl add the warm water, yeast and 1 tsp. of the white sugar and let it sit for 10 minutes after mixed. In a separate bowl add the rest of the white sugar, salt and 2 cups of the flour. Add the yeast mixture to the flour mixture--mix with your hands. Add the rest of the flour and mix with your hands. Knead the dough for a few minutes with your hands. Oil a bowl, set the dough ball in the bottom, cover it with a dish towel and let it rise for 1 hour (dough should be doubled in size). Preheat oven to 425 degrees. Bring a few quarts of water to a slight boil and add the 2 TBSP of molasses. Turn heat back to medium so water stays hot but is no longer in a rolling boil. Divide the dough into 16 dough balls and then let them sit for 5 minutes. Sprinkle alot of cornmeal on cookie sheets. Shape each dough ball into a bagel shape (punch a small hole in the center with your finger). Once you've shaped all the bagels, place 4 at a time into the hot water for 30 seconds, then gently turn each and boil them on the other side for 30 seconds. Place boiled bagels on to the cornmeal powdered baking sheets and continue until all of the bagels have been boiled on both sides. Sprinkle either the sesame seeds or the poppy seeds on top of the bagels. Place the cookie sheets with the bagels into the preheated oven for 15 to 20 minutes
or until light brown. Cool on baking racks.

#712 - String Bean Salad

(by Shirley McNevich)

4 1/2 cups frozen French cut green beans
1/2 cup canola oil
1/4 cup cider vinegar
salt and pepper to taste
6 cooked pieces of bacon (crumbled)

Cook green beans, then drain them and let them cool. In a bowl add cooled green beans, canola oil, vinegar, and salt/pepper to your taste. Serve on top of your normal salad greens, then sprinkle crumbled bacon on the top.

#711 - Vanilla Brownies

(by Shirley McNevich)

1/2 cup butter
1 - 10oz. bag white chocolate baking chips
1 1/4 cup flour
3/4 cup white sugar
1/2 cup chopped nuts (optional)
1 tsp. vanilla
1/2 tsp salt
3 eggs
1 1/2 cups Domino's powdered sugar
2 1/2 TBSP softened butter
1 tsp. vanilla
1 1/2 TBSP milk

Grease and flour a 9 x 13 cake pan--set aside. In a saucepan over low heat stir and melt the butter and white chocolate. Remove it from the heat and let it cool slightly. In a bowl add the white sugar, salt, chopped nuts, 1 tsp. vanilla, and eggs--beat then stir. Add the white chocolate
mixture to the egg mixture--stir. Add flour--stir until smooth. Pour the batter into the prepared cake pan. Bake at 350 degrees for 30-35 minutes or until inserted toothpick comes out clean. Glaze: in a bowl add powdered sugar, butter, 1 tsp. vanilla and milk--stir until smooth. Spread the glaze over the top of the brownies before cutting.

#710 - Caramel Popcorn Crunch

(by Shirley McNevich)

10 cups plain popped popcorn
1 cup pecans
1/2 cup butter
1/2 tsp. baking soda
1 cup Domino's dark brown sugar
1/4 cup King syrup molasses
1/2 tsp. salt

Preheat oven to 250 degrees. Place popcorn and pecans in a Dutch oven--place them in preheated oven. In a saucepan over medium heat add butter, brown sugar, molasses and salt--stir and cook until brown sugar dissolves. Bring to a boil--test the mixture by dropping a teaspoonful into a glass of cold water. If it makes a cracking noise, it's ready (if not cook longer and retest--if you have a candy thermometer it should be 248 degrees). Remove from heat and stir in the baking soda. Remove popcorn/nuts from oven and pour hot candy mixture over the top--stir gently to coat. Return the whole mixture to the oven and bake for 45 minutes, stirring every 15 minutes. Remove from oven, let it cool, and keep in an airtight container.

#709 - Popcorn Balls

(by Aunt Hazel [Haupt] Herman)

8 cups of popped plain popcorn (not buttered)
1 cup white sugar
1 cup King syrup molasses
1/4 cup water
1 tsp. cider vinegar
2 TBSP butter + 2 TBSP butter
1 tsp. vanilla

Put popped popcorn in a large glass bowl--set aside. In a skillet or Dutch oven over medium heat add white sugar, King syrup, water, vinegar, 2 TBSP butter--bring to a boil but do NOT stir. Once boiling cook about 15 minutes and then test--drop a teaspoon full into a glass of water. If it forms a soft ball it's ready. If it's runny it's not ready--cook longer. When it's ready remove from heat, add the vanilla and stir. Pour the candy mixture over the popped popcorn--stir with a wooden spoon until coated. Use the extra 2 TBSP butter to butter your hands--take out a handful of the popcorn mixture at a time and form into balls. Set each formed ball on saran wrap covered cookie sheets to cool. Wrap in colored cellophane once they have cooled.

#708 - Ambrosia Pie

(by Shirley McNevich)

Crust: 1 cup flour, 1/4 cup chopped pecans, 1/2 cup butter, 1/4 cup Domino's powdered sugar
Filling: 1 - 110z. can mandarin orange segments (drained), 1 cup Baker's angelflake coconut, 1 can Betty Crocker vanilla pudding, toasted Baker's angelflake coconut for sprinkling

In a bowl add flour, chopped pecans, butter, powdered sugar--mix with your hands to form dough. Press dough into a greased 9" pie dish (bottom and sides). Bake crust at 400 degrees for 12-15 minutes until golden brown. Cool the pie crust. Filling: in a bowl add mandarin oranges, 1 cup coconut, and 1 1/2 cups of pudding from the can--stir. Pour this mixture into the crust. Chill at least 4 hours. Remove from refrigerator and spread the remaining pudding on top. Toast 1/2 cup of coconut and sprinkle on top. Refrigerate overnight before serving.

#707 - Easy Pumpkin Cheesecake Pie

(by Shirley McNevich)

1 ready made graham cracker pie crust
12oz. softened Philadelphia cream cheese
1/2 cup white sugar
1 1/2 tsp. pumpkin pie spice
1 cup Libby's canned pumpkin
2 eggs
Cool Whip

In a mixer add cream cheese, white sugar, pumpkin pie spice--beat on medium speed. Add eggs--beat. Add pumpkin--beat well. Pour batter into the ready made graham cracker crust (be sure to remove the plastic insert but leave the graham cracker crust in its foil tin). Bake at 350 degrees for 40 minutes. Cool completely, then refrigerate overnight. Keep refrigerated. Serve with Cool Whip. Use the removed plastic insert upside down to cover the pie.

#706 - Easy Cherry Cheesecake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 TBSP canola oil
2 - 8oz. packages Philadelphia cream cheese
1/2 cup white sugar
4 eggs
1 1/2 cups milk
3 TBSP lemon juice
1 tsp. vanilla
1 large can cherry pie filling

Remove 1 cup of the dry cake mix and set it aside. In a bowl, beat one of the eggs and the canola oil--beat with a fork. Add the remaining cake mix left in the box to the egg mixture--mix well. Press this mixture into the bottom of a 9 x 13 greased cake pan. In a mixer add cream cheese and white sugar--beat. Add the 3 remaining eggs--beat. Add the 1 cup of dry cake mix that you had set aside earlier--beat on medium until well mixed. Turn mixer on low speed and add the milk, lemon juice, and vanilla--beat until smooth. Pour batter on top of the pressed mixture in the cake pan. Bake at 300 degrees for 45-55 minutes. Once cake has cooled, spoon cherry pie filling on the top and refrigerate.

#705 - Alfredo Pasta

(by Shirley McNevich)

1 stick butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground pepper
1 - 12oz. box fettuccine pasta
1/4 cup fresh grated Parmesan cheese

In a saucepan over medium heat melt butter. Add cream, garlic powder, and pepper--stir. Simmer and stir for 10-12 minutes or until it's thick. Cook fettucine pasta according to package directions--drain. Add Parmesan cheese to alfredo sauce and stir just before serving. Place pasta on a serving plate and top with the alfredo sauce. Serve with garlic bread.

#704 - Schnitz and Knepp

(by Grandma Pauline (Tharp) Herman)

1 - 3lb. ham end
2 quarts ham broth (you'll get this from cooking the ham)
4 cups dried apples (these are called "schnitz")
2 TBSP brown sugar
4 tsp. baking powder
2 cups flour
1 beaten egg
2 TBSP melted butter
1 tsp. salt
1/2 tsp. pepper
milk, enough to make the dumplings ("knepp") stiff

Wash the dried apples in cold water--place them in a bowl, cover them with cold water, place saran wrap on the top and let them sit on the counter overnight. Cook the ham end with water for about 3 hours until it's tender. Pour the ham broth into a large container. Measure out 8 cups (which makes 2 quarts) and pour it into a Dutch oven--if you don't have enough to make 8 cups use water as a substitute. Cut the ham into bite sized pieces and add to the broth in the Dutch oven. Drain the apples and add them to the ham/broth. Bring to a boil, then boil for 1 hour (stir every 15 minutes or so). While the ham/apple mixture is cooking, make the dumplings (knepp)--in a bowl add flour, salt, pepper, and baking powder--stir. Add the beaten egg-stir. Add melted butter--stir. Add enough milk to make the batter stiff. After the ham/apple mixture has boiled for an hour, add the brown sugar and stir. Drop tablespoonsful of the dumpling dough into the ham/apple mixture. Put a lid on the Dutch oven and cook for 15 minutes over medium heat (DO NOT take off the lid before the 15 minutes are up or the dumplings will fall and get heavy). Serve.

#703 - Egg Impossible Pie

(by Shirley McNevich)

1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 cup cooked turkey, ham or chicken (cut into bite sized pieces)
1/4 cup chopped red peppers
1/4 cup chopped onions
1 cup shredded cheddar cheese

In a blender add milk, Bisquick and eggs--blend for 15 seconds. Grease a 9" deep pie plate. Arrange your choice of meat pieces on the bottom, and sprinkle the chopped red peppers and chopped onions on top of the meat. Add salt and pepper to your taste. Pour the Bisquick mixture on top of the peppers and onions. Place pie plate on a cookie sheet and bake at 400 degrees for 25 minutes. Remove from oven, sprinkle the cheese on top, and return to oven until cheese melts.

#702 - Farmer's Quiche

(by Shirley McNevich)

1 pie crust dough (homemade or store bought)
1 deep pie plate
1 cup chopped cooked ham
1/4 cup chopped green peppers
1/4 cup chopped onions
1 cup shredded sharp cheddar cheese
1 cup frozen hash browns (NOT patties)
4 eggs
1/2 cup Eagle brand sweet condensed milk (NOT evaporated)

Spray the pie plate with Pam. Place pie dough in pie plate, spray the inside of the pie dough with Pam and flute the edges. Place the cooked ham pieces on the bottom, sprinkle chopped peppers and chopped onions on top of the ham, sprinkle the hash browns on top of the peppers and onions, then sprinkle the cheese on top of the hash browns. In a bowl add eggs and beat them with a fork. Add salt and pepper to your taste. Add the condensed milk to the eggs and beat with the fork. Pour egg mixture on top of the other ingredients in the pie plate. Place on a cookie sheet and bake at 350 degrees for 40-50 minutes.

#701 - Chocolate Nut Bread

(by Shirley McNevich)

1 1/2 cups cake flour
1/4 tsp. salt
1 tsp. baking soda
1 cup butter
2 cups white sugar
1 1/2 cups chopped Diamond walnuts
3 squares unsweetened baking chocolate (melted and cooled)
1 cup buttermilk
5 eggs
2 tsp. vanilla

Melt the baking chocolate in a microwave safe bowl according to package directions. In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, melted chocolate--beat. Add buttermilk--beat. Add baking soda and salt--beat. Add cake flour--beat until smooth. Remove from mixer and stir in the chopped walnuts. Pour into a greased bread loaf pan. Bake at 325 degrees for 1 hour. Let it cool, then frost as desired.

#700 - Butterscotch Cake

(by Shirley McNevich)

2 1/4 cups sifted cake flour
1 tsp. salt
2 1/2 tsp. baking powder
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
2/3 cup milk + 1/3 cup milk
1 tsp. vanilla
2 eggs
Frosting: 2 cups Domino's dark brown sugar (packed), 1/2 cup milk, 1/2 cup Parkay margarine, 1/2 tsp. salt, 1 tsp. vanilla

Sift the cake flour, 1 tsp. salt and baking powder into a bowl--set aside. In a mixer add Crisco, 1 1/2 cups brown sugar, vanilla, 2/3 cup milk--beat. Add the dry ingredients that you sifted--beat until mixed, then beat on medium speed for 2 minutes. Add the eggs and the 1/3 cup milk--beat 2 minutes longer. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes or until inserted toothpick comes out clean. Cool the cake. Frosting: in a saucepan over low heat add the Parkay and melt it. Add the 1/2 tsp. salt, 2 cups brown sugar--stir. Add 1/2 cup milk--stir and put heat on medium. Bring to a full rolling boil while stirring. Once boiling, boil for 1 minute (or until 220 degrees on a candy thermometer). Remove from heat and beat with a spoon while it starts to cool. Add 1 tsp. vanilla and beat with a spoon. Continue beating until icing is no longer glossy and is thick enough to spread. You must beat it well to make it creamy. If it gets too thick, add 1 tsp. milk and beat. If frosting is too thin, add a little powdered sugar and beat.

#699 - Chicken Marengo

(by Shirley McNevich)

2 TBSP canola oil
2 to 2 1/2 lbs. chicken breasts
1 - 16oz. can whole tomatoes (do not drain)
1/2 cup chopped red peppers
1 clove garlic (finely chopped)
1 envelope Lipton onion mushroom soup mix

In a skillet add canola oil over medium heat--brown chicken breasts on both sides. Remove browned chicken--set aside. In the same skillet that you browned the chicken add whole tomatoes, chopped garlic, chopped red peppers and soup mix. Stir. Cut the chicken into bite sized pieces and add chicken to the tomato mixture--stir. Put a lid on the skillet and simmer for 45 minutes or until chicken is tender (turn chicken and stir mixture a few times while it's simmering).

#698 - Baked Taco Potatoes

(by Shirley McNevich)

4 baking potatoes
1lb. ground chuck
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 cup salsa
1/2 cup shredded cheddar cheese
1/4 cup sour cream
Optional--crushed taco chips

Wash the potatoes and prick them all over with a fork. Microwave the potatoes until tender. While potatoes are baking heat a skillet over medium heat--add beef, chili powder, salt, pepper--cook until beef is browned. Add the salsa to the beef--stir and heat until hot. Cut a slit down the middle of each baked potato. Scoop beef mixture evenly on each potato, then top each with shredded cheese, sour cream and crushed taco chips.