#393 - Speedy Donuts

(by Shirley McNevich)

1/4 cup white sugar
1 can refrigerated Pillsbury biscuits
1/2 tsp. cinnamon

Cut a hole in the center of each biscuit using a soda bottle cap. Deep fry in a deep fryer with canola oil (or in a deep frying pan with 1" canola oil) until brown on one side, then flip to brown other side--you can fry the hole pieces also. Mix the sugar and cinnamon together and put the mixture in a plastic bag--put one donut at a time in the bag, then shake to coat. You can also use just Domino's powdered sugar if you choose.

#392 - Buttermilk Donuts

(by Shirley McNevich)

3 eggs
1 1/2 cups white sugar
1 1/4 TBSP butter
1 1/2 tsp. baking soda
3/4 tsp. cream of tartar
1 1/2 tsp. salt
1 1/2 cups buttermilk (or 1 1/2 TBSP cider vinegar in 1 1/2 cups milk)
1 tsp. vanilla
1 tsp. cinnamon

In a mixer, add eggs, white sugar, and butter--beat. Add baking soda, cream of tartar, salt and buttermilk--beat. Add vanilla and cinnamon, then slowly add flour and beat--if it gets too stiff for mixer, continue by hand. Dough should be dull, not shiny--if still shiny, continue to stir with spoon. Roll out on floured countertop--add flour on top of dough and roll to 1/4" thick. Cut using the top of a glass for the large cut, then a soda bottle cap to cut out the donut hole (or use a donut cutter if you have one). Continue until dough is gone. Deep fry in canola oil (or at least an inch deep of canola oil in a deep frying pan on top of the stove). Deep fry at 400 degrees (or on top of the stove oil should be cooked on high until oil gets hot, then turn back to medium). Fry both the donuts and donut holes until bottoms get brown, then flip and fry on other side. Dry on paper towels and serve plain or add powdered sugar or powdered sugar/cinnamon to a bag and shake each donut/hole to coat.

#391 - Pistachio Cookies

(by Shirley McNevich)

1 cup butter
1 tsp. vanilla
3 - 3.5oz. boxes Jell-O instant pistachio pudding
2 cups flour
1/3 cup Domino's powdered sugar
1 egg
1/2 cup Nestle's semi-sweet chocolate bits
chopped nuts
1 tsp. almond extract
Filling: 1 tsp. vanilla, 2 TBSP softened butter, milk, green food coloring, 1 cup Domino's powdered sugar
Drizzle: 1/2 cup Nestle's semi-sweet chocolate bits, 2 tsp. Parkay margarine

In a mixer, add butter, 1/3 cup powdered sugar and the egg--beat. Add 1 tsp. vanilla, pudding mixes, almond extract and flour--beat. Remove from mixer and stir in 1/2 cup chocolate bits with a spoon. Form batter into small balls and roll in chopped nuts. Place on greased cookie sheets and press your thumb into the center of the cookie to make a well. Bake at 350 degrees for 10 minutes. While they're baking, make the filling in a mixer--beat 1 tsp. vanilla, 2 TBSP softened butter, just enough milk to wet (1-2 TBSP), a few drops green food coloring, and 1 cup powdered sugar. Remove cookies from oven and allow them to cool at room temperature. Spoon filling into each cookie well. In a microwave bowl, add 1/2 cup chocolate bits and 2 tsp. Parkay. Stir with a spoon until smooth--you make have to microwave it a few more seconds if lumpy. Use spoon to drizzle on each cookie. Refrigerate.

#390 - Cream Cheese Drop Cookies

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
1 egg
1/2 tsp. salt
3 - 3oz. packages Philly cream cheese
2 tsp. vanilla
2 cups flour

In a mixer, combine butter, white sugar and cream cheese. Add vanilla and egg--beat. Add salt and flour--beat. Drop by teaspoonsful on to a greased cookie sheet. Bake at 350 for 8-12 minutes or until lightly browned on top. Let them sit overnight before eating so flavor goes through them.

#389 - Fudge Krispy Treats

(by Shirley McNevich)

2 cups Nestle's milk chocolate morsels
1/2 cup butter
1/2 cup light corn syrup
2 tsp. vanilla
1 cup sifted Domino's powdered sugar
4 cups Kellogg's rice krispies (regular flavor, NOT cocoa)

In a medium saucepan, combine chocolate morsels, butter, and corn syrup--stir constantly over low heat until melted and smooth. Remove from heat, stir in vanilla and powdered sugar. Add rice krispies and stir with a wooden spoon until well coated. Spread evenly in a 13 x 9 x 2 buttered cake pan. Chill until firm, then cut into squares.

#388 - Strawberry Lemon Punch

(by Shirley McNevich)

1 1/2 cups fresh strawberries (or 1 - 10oz. package frozen strawberries partially thawed)
1 - 12oz. can frozen lemonade (partially thawed and NOT diluted with water)
1/2 cup white sugar
2 quarts of ice water
1/2 of a 2 liter bottle of 7Up soda

Put strawberries in blender and puree them. Add the frozen lemonade and sugar--mix well at medium speed. Add water and blend. Pour the mixture into a punch bowl. Add 7Up when you're ready to serve it and stir to mix.

#387 - Peanut Butter Pudding Cake

(by Shirley McNevich)

2/3 cup chopped roasted peanuts (extra for topping if desired)
1/2 cup melted Parkay margarine
1/2 cup Jif peanut butter (smooth)
1 - 8oz. Philly cream cheese
1 small box Jell-O instant vanilla pudding
1 small box Jell-O instant chocolate pudding
1 cup flour
1/3 cup Domino's dark brown sugar (packed)
1 cup Domino's powdered sugar
1 cup Cool Whip (extra for topping if desired)
2 2/3 cups milk

In a bowl mix peanuts, flour, melted Parkay and brown sugar--press mixture into a 9 x 13 x 2 baking pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool. In a mixer, combine peanut butter, cream cheese and powdered sugar--blend in the Cool Whip. Spread this batter over the baked crust. In the mixer again, mix both pudding mixes with the milk--spread this batter over the cream cheese batter mixture. Top with additional Cool Whip and sprinkle top with more chopped peanuts if desired. Refrigerate.

#386 - Skillet Sheperd's Pie

(by Shirley McNevich)

2 - 10.5oz. cans turkey gravy
1 - 16oz. bag frozen vegetables (broccoli, cauliflower and carrots)
2 cups cubed cooked turkey
2 cups hot seasoned mashed potatoes
1/4 cup shredded cheddar cheese

In a medium skillet, mix gravy and vegetables. Heat to a boil over medium heat. After boiling, turn heat to low, cover and cook for 5 minutes or until vegetables are tender--stir a few times while cooking. Add turkey, spoon mashed potatoes over the top, sprinkle cheese over the potatoes and cover. Keep heat on low and cook until everything is hot and cheese is melted.

#385 - Italian Chicken

(by Shirley McNevich)

1 Reynolds oven bag (plastic--large)
1 - 14oz. jar spaghetti sauce
4 skinless, boneless chicken breast halves
1 medium chopped green pepper
1 - 8oz. package your favorite pasta shape, cooked and drained

Use a 13 x 9 x 2 baking pan. Spray Pam on the inside of the cooking bag. Place the bag in the baking pan--add the spaghetti sauce in the bottom of the bag. Add chicken and green pepper to the bag. Turn the bag back and forth until chicken is coated with sauce. Arrange chicken evenly in the bag. Close the bag with included twister. Cut at least six slots in the top of the bag to vent. Bake at 350 degrees for 35-40 minutes or until chicken is tender. Cook the pasta according to package directions while chicken is baking. Serve the chicken mixture over the pasta and add fresh grated Parmesan cheese.

#384 - Sunrise Smoothie

(by Shirley McNevich)

1 cup Dole pineapple juice
1 cup vanilla yogurt or vanilla frozen yogurt
1 cup frozen strawberries (partially thawed)
2 ripe bananas (peeled and sliced)

In a blender, add pineapple juice, yogurt, strawberries and bananas--cover and blend until smooth.

#383 - Beef Roast

(by Shirley McNevich)

2 1/2 lb. sirloin tip roast (minimum)
5 large red potatoes (quartered and washed, but NOT peeled)
4 long pieces of celery from a stalk (cut into 1" pieces)
1 lb. baby carrots
1 envelope Lipton onion soup mix
1 - 14oz. can peeled whole tomatoes (slice in thirds and reserve the juice)
water
1 Reynolds oven bag -- (plastic)-- large size

Use a baking dish large enough to hold roast and other ingredients. Spray the inside of the cooking bag with Pam. Put the roast in the center of the bag, then arrange potatoes, celery and carrots around the roast. Sprinkle the onion soup mix over the top of the roast. Place the sliced tomatoes on top of the roast. Pour the tomato juice in a bowl, then fill the tomato can with water and add to juice and stir. Pour the liquid over the vegetables. Shut the bag with the provided twister and use a knife to poke holes in the top of the bag. Bake at 350 degrees for 3 hours or until meat and potatoes are tender.

#382 - Broccoli and Chicken Casserole

(by Shirley McNevich)

1 - 12oz. box elbow macaroni
1lb. cubed American cheese
1 1/2 cups milk
1/2 tsp. garlic powder
3 cups cubed cooked chicken
2 - 10oz. packages frozen chopped broccoli (thawed and drained)
salt and pepper to taste
bread crumbs--3 slices of bread broken into small pieces

Grease a 3qt. casserole dish. Cook and drain macaroni according to package directions. In a saucepan over medium heat, combine cheese, milk, and garlic powder--cook and stir until cheese is melted and sauce is smooth. Stir in the hot macaroni with the sauce, and add chicken, broccoli, and salt and pepper to your taste. Spoon into casserole dish and cover--add bread crumbs if you wish. Bake at 375 degrees for 20-25 minutes or until hot and bubbly--if you use bread crumbs, remove lid when 10 minutes left so bread crumbs brown.

#381 - Dumplings

(by Shirley McNevich)

Use them in beef stew, vegetable soup, sauerkraut, chicken soup, etc.

2 cups Bisquick
2/3 cup milk

In a bowl, stir Bisquick and milk. Stir until a soft dough forms. Drop by spoonsful onto boiling stew or soup. Reduce heat to low and cook uncovered for 10 minutes, then put lid on and cook for another 10 minutes. Makes 10 dumplings. Make sure you have plenty of juice on top of soup or stew, because the dumplings soak up alot of juice/broth.

#380 - Baked Sweet Potato Casserole

(by Shirley McNevich)

4 medium yams or sweet potatoes (or 1 small can of sweet potatoes)
1/4 cup melted Parkay margarine
1 cup white sugar
1 tsp. salt
1 - 1lb. can Dole crushed pineapple and its juice

Wash and peel sweet potatoes, slice them in half, then place them in a saucepan--cover them with water and add 1 tsp. salt--bring to a boil then cook until tender. Drain potatoes and discard water. In a glass 8 x 8 baking dish, pour melted Parkay evenly. In a small bowl, add the white sugar--roll each sweet potato in the white sugar to coat. Place each coated potato in the baking dish. When all potatoes are in the dish, cover them evenly with the crushed pineapple and its juice. Bake at 350 degrees for 20-25 minutes until hot.

#379 - Oreo Cookie Pie

(by Shirley McNevich)

1 box Duncan Hines brownie mix
2 cups cold milk
2 - 4oz. boxes Jell-O Oreo flavor instant pudding/pie filling
8oz. Cool Whip

Preheat oven to 350 degrees. Prepare brownie mix as directed on package. Pour batter into a greased 9" pie plate. Bake 35 minutes or until inserted toothpick comes out clean. Cool completely on wire rack. Scoop out the center of of the brownie with spoon, leaving a 1" crust around edge and thin layer of brownie on bottom--keep the removed brownie pieces. Pour milk into large bowl--add dry pudding mixes and beat with wire whisk 2 minutes--it will be very thick. Stir in half of the Cool Whip and all but 1/4 cup of the saved brownie pieces. Spoon this mixture into brownie crust and top with remaining Cool Whip and leftover brownie pieces. Refrigerate 2 hours or until set.

#378 - Raspberry Cheesecake

(by Shirley McNevich)

2 - 8oz. packages Philly cream cheese (softened)
1 - 4oz. box Jell-O lemon instant pudding/pie filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip
1/2 cup raspberry preserves
1 ready-made graham cracker crust

Beat cream cheese, pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of Cool Whip. Spoon 1/4 cup of the raspberry preserves onto bottom of crust, then pour pudding mixture evenly over the top. Top with remaining 1/4 cup preserves and remaining 1 cup of Cool Whip. Refrigerate at least 4 hours (preferably overnight).

#377 - Caramel Apple Pie

(by Shirley McNevich)

35 Kraft caramels, unwrapped
3 TBSP milk
1 graham cracker pie crust
1/4 cup chopped pecans
1 cup milk
1 - 4oz. package Jell-O instant vanilla pudding/pie filling
1 1/2 cups thawed Cool Whip
1 - 21oz. can apple pie filling

Place caramels and 3 TBSP milk in medium microwaveable bowl. Microwave on high for 1 minute or until caramels are melted--stir until smooth. Save 1/3 cup caramel mixture in small microwaveable bowl--cover it and refrigerate. Pour remaining caramel mixture into pie crust and top evenly with pecans. Pour 1 cup milk into large bowl and add dry pudding mix--beat with wire whisk 2 minutes. Gently stir in Cool Whip. Spoon this mixture into crust. Freeze 4 hours (preferably overnight). The next day, spoon apple pie filling over frozen pie. Microwave reserved 1/3 cup caramel mixture on high 30 seconds or until caramel is smooth. Drizzle over pie filling. Let stand at room temperature 15 minutes before serving. Store leftover pie in the freezer.

#376 - Easy Cheesecake

(by Shirley McNevich)

1 envelope Knox unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 - 8oz. packages Philly cream cheese, softened
1 tsp. vanilla
1 - 6oz. ready made graham cracker crust

Mix gelatin and sugar in small bowl--add boiling water and stir 5 minutes or until gelatin is completely dissolved. In a mixer, beat cream cheese and vanilla until creamy. Gradually add gelatin mixture, beating until well blended. Refrigerate the cream cheese mixture 45 minutes or until thickened, stirring every 15 minutes. Pour cream cheese mixture into pie crust.
Refrigerate until firm (preferably overnight).

#375 - Banana Pudding Squares

(by Shirley McNevich)

35 finely crushed Vanilla Wafers (use a Ziploc bag and rolling pin to crush them)
1/4 cup melted butter
1 - 8oz. package Philly cream cheese (softened)
1/2 cup Domino's powdered sugar
8oz. thawed Cool Whip
3 ripe bananas
3 cups milk
2 small boxes Jell-O instant vanilla pudding/pie filling
1/2 square Baker's semi-sweet baking chocolate, grated

Crush vanilla wafter in a Ziploc bag using a rolling pin--mix crushed wafers and butter in a bowl--press into the bottom of a 13 x 9 x 2 baking pan. In a bowl, mix cream cheese and powdered sugar until well blended, then stir in 1 1/2 cups of Cool Whip. Spread this mixture evenly over the crushed wafer crust--set aside. Cut bananas in half crosswise, then cut each piece lengthwise in half. Arrange over the cream cheese mixture. Pour milk into large bowl, and add dry pudding mixes. Beat with wire whisk 2 minutes, then spoon over bananas. Spread remaining Cool Whip over the top. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving.

#374 - Steak Stroganoff

(by Shirley McNevich)

1 1/4 lb. steak cut into thin slices
1 sliced medium onion
1 1/2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
1 - 10oz. package frozen green beans
1 - 10.75 oz. can Campbell's condensed cream of mushroom soup
1/2 tsp. pepper

Spray a large skillet with Pam. Add steak and onions--cook and stir on medium-high heat 4 minutes or until steak is done to your taste. Stir in water and bring to a boil. Add uncooked noodles--return to a boil. Reduce heat to medium and cook 7 minutes or until noodles are tender, stirring frequently. Add Velveeta cheese, green beans, soup and pepper--stir. Cook until cheese is melted and everything is mixed and hot.

#373 - Cheesy Chicken

(by Shirley McNevich)

4 small boneless skinless chicken breast halves
1 - 15oz. can chunky Italian style tomato sauce
6 oz. Velveeta cheese, cut into pieces
8 oz. spaghetti, cooked and drained

Spray a large skillet with Pam. Add chicken; cook on medium heat 2 minutes on each side. Reduce heat to low. Stir in tomato sauce and cover. Simmer 10 minutes or until chicken is cooked.
Add Velveeta cheese and cover. Cook on low heat until cheese is melted. Serve over the hot cooked spaghetti.

#372 - Velveeta Macaroni and Cheese

(by Shirley McNevich)

1/2 stick butter
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
2 cups elbow macaroni, cooked and drained
1/2 cup shredded cheddar cheese
1/4 cup crushed Ritz crackers

PREHEAT oven to 350 degrees. Crush Ritz crackers into crumbs in a Ziploc bag--set aside. Melt 3 TBSP of the butter in medium saucepan on low heat. Add flour and mix well. Cook 2 minutes, stirring constantly. Gradually add milk--stir until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add Velveeta and cook until melted, stirring constantly so it doesn't burn. Add cooked macaroni and mix lightly. Spoon into a greased 2qt. casserole dish and sprinkle with shredded cheese. Melt remaining 1 TBSP butter and mis it with the Ritz cracker crumbs. Sprinkle crumbs over casserole. Bake 20 minutes or until well heated.

#371 - Broccoli Casserole

(by Shirley McNevich)

3 - 10oz. packages frozen chopped broccoli (thawed and drained)
3/4 lb. (12 oz.) Velveeta cheese (cut into small pieces)
36 Ritz Crackers (crushed)
1/2 stick melted butter

Preheat oven to 350 degrees. Place Ritz crackers in a Ziploc bag and coarsely crush them with your hands. In a large bowl, mix broccoli, Velveeta and half of the crushed crackers until well blended.
Spoon this mixture into 2qt. baking dish. Mix remaining crushed crackers and butter and sprinkle over the top of the broccoli mixture. Bake 45 minutes or until well heated.

#370 - Mexican Casserole

(by Shirley McNevich)

1 lb. lean ground beef
salt and pepper to taste
1 tsp. chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup mayo
2 TBSP chopped onion
2 cups Bisquick
1/2 cup water
3 medium thinly sliced tomatoes
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper

Preheat oven to 375 degrees. Grease a 13 x 9 x 2" baking dish. Brown the ground beef in a large skillet, then drain off the excess fat--season to your taste with salt and pepper and set aside. In a small bowl mix together the cheese, sour cream, mayonnaise and onion--set aside. Stir the Bisquick and water together until a soft dough forms. With floured fingers, pat the dough into the prepared baking dish, pressing the dough 1/2" up the sides of the pan. Layer the browned ground beef, tomato slices, green pepper, red pepper, and yellow pepper over the dough layer. Spoon the sour cream and cheese mixture evenly over the top of the casserole. Bake, uncovered 25-30 minutes or until the edges of the dough are light brown. Cool 5 minutes before cutting and serving.

#369 - Beef and Pasta Casserole

(by Shirley McNevich)

3 cups uncooked medium pasta shells
1 lb. lean ground chuck
1 cup chopped onion
1 cup chopped celery
1 minced garlic clove
1/2 tsp. salt
1 - 14.5oz. can diced tomatoes with juice
1 - 15oz. jar tomato sauce
2 tsp. white sugar
1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees. Grease an 11 x 7" baking dish. Cook pasta according to package directions until tender, then drain well. In a skillet over medium heat, brown beef with onion and celery. Add garlic and salt and cook 3 more minutes. Stir in the tomatoes, tomato sauce, white sugar and the pasta. Spoon mixture into the prepared baking dish and cover with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted.

#368 - Chicken a la Kluski

(by Harriet [Sanders] Betz - friend)

1/4 cup chopped onions
1/4 cup chopped green pepper
1 cup canned chicken broth
2 TBSP butter
1 - 10.5 oz. Campbell's cream of chicken soup
1/2 cup milk
1/4 tsp. garlic powder
1/2 tsp. pepper
2 cups cooked chicken (diced)
1 - 8oz. package Mueller's kluski egg noodles (cooked to package directions)
1/4 cup chopped pimentos

In a large saucepan, cook onion and green pepper in the 2 TBSP butter--cook until tender but NOT browned. Add cream of chicken soup, chicken broth, milk, garlic powder, pepper, and cooked chicken--stir and heat until bubbling hot. While it's heating, cook noodles according to package directions--drain the water, then mix pimentos in with the noodles. Arrange the noodles on a large platter and pour hot chicken mixture over the noodles. Serve.

#367 - Strawberry Ambrosia Salad

(by Shirley McNevich)

1 - 3oz. package strawberry Jell-O
1 - 3oz. package raspberry Jell-O
2 cups boiling water
1 - 10oz. package frozen, sliced, and sweetened strawberries (if you use fresh strawberries, slice them and add sugar to your taste)
1/2 cup cold water
1 - 8 .25oz. can Dole crushed pineapple AND its juice
1/2 cup Baker's angelflake coconut
2/3 cup Carnation evaporated milk

In a bowl, add Jell-O mixes and boiling water--stir until dissolved. Add the frozen strawberries into the Jell-O and stir until frozen strawberries separate (if using fresh strawberries, just stir until mixed). Add the cold water, crushed pineapple and pineapple juice--stir. When cooled enough, put in refrigerator until it starts to gel. Bring it out of refrigerator, add the coconut and evaporated milk--stir well. Pour everything into a 5 cup Jell-O mold. Chill at least 6 hours before serving. To unmold, run hot water on the outside of the mold and turn it upside down on a plate.

#366 - Chicken Mozzarella

(by Shirley McNevich)

4 boneless, skinless chicken breast halves
1 can Campbell's tomato soup + 1/2 of the can filled with water
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups cooked, hot corkscrew pasta (multicolored)

Place the chicken in a shallow baking dish sprayed with Pam. In a bowl, mix soup, oregano, garlic powder, 1/2 can water--stir. Pour tomato soup mixture over the chicken in the baking dish. Bake at 400 degrees for 25 minutes or until chicken is done--test with a fork for tenderness. Remove from oven, sprinkle mozzarella over the top (it should melt on its own--if not return to oven for a minute or two). Serve with hot, cooked pasta.

#365 - Butterscotch Brownies

(by Shirley McNevich)

1/2 cup sifted flour
1/4 cup white sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
2 - 4oz. boxes Jell-O butterscotch pudding/pie filling mix (NOT instant)
1/3 cup melted butter
1/2 tsp. vanilla
1/2 cup chopped walnuts
1/2 cup Nestle's semi-sweet chocolate bits

Into a bowl, sift flour, white sugar, baking powder and salt--set aside. In a mixer, beat eggs until thick--add flour mixture to the eggs and beat. Add pudding mixes, vanilla, melted butter and beat well. Remove from mixer, add nuts and chocolate bits--stir with a spoon. Pour batter evenly into a 9 x 13 x 2 cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness after 25 minutes or so--if it comes out clean it's ready--if not, bake 5-10 minutes more. Cool, then cut into squares.

#364 - Eggnog

(by Shirley McNevich)

1/2 cup white sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3 eggs, separated
2 cups cold milk
1 cup cold light cream
nutmeg for sprinkling

In a bowl, combine white sugar, cinnamon and nutmeg. Set aside. In a mixer on high speed, beat egg whites until peaks form. Add 1/2 of the sugar mixture to the egg whites and beat until stiff. In a separate bowl using a whisk beat egg yolks until they are lemon colored. Gradually whisk in the other half of the white sugar mixture until thick and smooth. Using a spoon, fold the egg yolk mixture into the egg white mixture and stir by hand. Stir the milk and cream into the mixture and mix with the spoon. Serve chilled with a little nutmeg on the top of each serving.

#363 - Oatmeal Raisin Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup firmly packed Domino's dark brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker quick oats (uncooked)
1 cup raisins (put in saucepan, cover with water, bring to a boil, then boil for 5 minutes and drain)

In a mixer, beat butter, white sugar and brown sugar until creamy. Add eggs and vanilla--beat well. Add baking soda, cinnamon, and salt--mix well. Slowly add flour and mix. Add oats and mix. Remove bowl from mixer and stir in raisins using a spoon. Drop by rounded teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool 1-2 minutes on cookie sheets before removing.

#362 - Green Bean Casserole

(by Shirley McNevich)

1 qt. cooked green string beans
1 can Campbell's mushroom soup
1/4 tsp. soy sauce
1 can French's fried onion rings
1/2 cup milk

Save 1/2 of the can of onion rings for topping. In a large bowl, add mushroom soup and milk--stir. Add soy sauce and stir. Add green beans and 1/2 of the onion rings and stir. Pour everything in a 1.5 quart greased casserole dish and add 1/2 of the can of fried onion rings to the top evenly. Bake at 350 degrees for 20-30 minutes.

#361 - Chocolate Chip Marble Squares

(by Shirley McNevich)

1 cup + 2 TBSP flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup softened Parkay margarine
6 TBSP white sugar
6 TBSP Domino's dark brown sugar
1/2 tsp. vanilla
1/4 tsp. cold water
1 egg
1 cup Nestle's semi-sweet chocolate bits

In a mixer, combine Parkay, white sugar, brown sugar, egg--beat. Add vanilla and water--beat until smooth. Add baking soda and salt--beat. Slowly add flour and beat. Pour the batter into a 9 x 13 x 2 cake pan. Sprinkle the chocolate bits over the top of the batter evenly. Bake at 375 degrees for 1-2 minutes or until chocolate bits are melting. Remove it from the oven and using a butter knife, move the knife back and forth which marbles the batter and the chocolate. Return to oven and bake 12-14 minutes longer. Test with a toothpick for doneness. Cool, then cut into squares.

#360 - Cranberry Sauce Cake

(by Shirley McNevich)

3 cups flour
1 1/2 cups white sugar
1 cup mayo
1 - 16oz. can Ocean Spray whole cranberry sauce
1/3 cup orange juice
1 TBSP grated orange peel
1 tsp. baking soda
1 tsp. salt
1 tsp. orange extract
1 cup chopped walnuts
Icing: 1 cup Domino's powdered sugar, 1 TBSP orange juice

In a mixer, combine white sugar, mayo, cranberry sauce, orange juice, grated orange peel--mix. Add baking soda, salt, orange extract--mix well. Add flour slowly--beat. Fold in the walnuts using a spoon. Cut a wax paper to fit in the bottom of a 10" angelfood cake pan (turn pan upside down on wax paper, draw a circle using the edge of the pan, then cut small circle in the center so the paper will fit in the bottom--slide the wax paper down to the bottom of the pan. Spray the pan and the wax paper with Pam. Pour the batter into the paper-lined pan. Bake at 350 degrees for 60-70 minutes. Remove from oven and cool on wire rack 15 minutes. Put a plate under the cake and turn upside down to remove cake--peel off the wax paper--drizzle with icing. Icing: combine powdered sugar and orange juice. Cake should still be warm when drizzling the icing.

#359 - Easy Carrot Cake

(by Shirley McNevich)

4 eggs
2 cups white sugar
3 small jars strained carrots baby food
1 cup chopped nuts
2 1/2 cups flour
1 - 8oz. can Dole crushed pineapple (drained)
2 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 cup raisins (put raisins in saucepan, cover with water, bring to a boil, cook 5 min., then drain)
1 1/2 cups canola oil
Frosting - 8 oz. Philly cream cheese; 1 stick butter; 1 tsp. vanilla; 1 - 1lb. box Domino's powdered sugar

In a mixer, beat eggs and white sugar. Add canola oil and beat until smooth. Add strained carrots, baking soda, salt, cinnamon, 1 tsp. vanilla and flour--mix well. Add crushed pineapple (drained), raisins and nuts--mix until combined. Pour batter into a 9 x 13 x 2 cake pan. Bake at 350 degrees for 45-50 minutes. Test with a toothpick for doneness. Cool cake before frosting. Frosting: In a mixer, beat butter and cream cheese. Add vanilla and slowly add powdered sugar--beat until creamy. Frost the cake.

#358 - Sweet Corn Bread

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
2 tsp. baking soda
1 TBSP cider vinegar in a measuring cup, then fill measuring cup with milk to 3/4 cup
3/4 cup sour cream

In a mixer, add butter and sugar--beat until soft. Add eggs and beat. Add cornmeal, cider vinegar/milk mixture and sour cream--beat. Add baking soda and flour--beat. Pour batter into a 9 x 13 x 2 cake pan. Bake at 375 degrees for 40-50 minutes.

#357 - Crispy Crumb Fried Chicken

(by Shirley McNevich)

2/3 cup finely crushed herb seasoned stuffing mix (place in Ziploc bag bag and use rolling pin to crush)
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
3lb. chicken pieces (your choice of white, dark or both)
canola oil for frying
1/2 cup milk

Combine crushed stuffing mix, salt, pepper, and paprika in a bowl--stir and mix well. Put milk in a separate bowl. Dip each chicken piece in the milk, then in the crushed stuffing mixture. Use medium heat on stove and a heavy iron skillet with canola oil OR medium heat on an electric skillet with canola oil--place chicken pieces in your choice of skillet. Fry and brown bottoms, then turn pieces over and fry on other side. Once browned on both sides, reduce heat to low, cover, and cook chicken for 30 minutes total or until tender, turning a few times while cooking.

#356 - White Chocolate Pumpkin Cupcakes

(by Shirley McNevich)

3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. nutmeg
2 cups white sugar
1 cup vegetable oil
3 eggs
2 tsp. vanilla
4 cups Libby's canned pumpkin
4 oz. white chocolate, chopped into small bits

Add the flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg into a medium sized bowl and stir--set aside. In a mixer, add the sugar, oil, eggs, and vanilla into a large size bowl and beat. Add a little of the dry mixture to the batter and beat slowly until all of the dry ingredients have been added to the batter--continue by hand if it gets too stiff for the mixer. By hand, fold the pumpkin and chocolate chunks into the batter and scoop into cupcake papers--make them 2/3 full. Bake at 350 degrees for about 25-30 minutes or until inserted toothpick comes out clean. Allow cupcakes to cool, then frost with our cream cheese recipe #308.

#355 - White Chocolate Carrot Cake Muffins

(by Shirley McNevich)

2oz. white chocolate
1 - 8oz. package softened Philly cream cheese
1/2 cup softened butter
2 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP heavy cream
2 lightly beaten eggs
1 1/8 cups white sugar
1/3 cup Domino's dark brown sugar (packed)
1/2 cup vegetable oil
2 tsp. vanilla
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 teaspoons cinnamon
1/2 tsp. nutmeg
1/4 teaspoon ginger
1 cup chopped walnuts

Icing: In small saucepan, melt white chocolate over low heat and stir until smooth. Cool to room temperature. In a mixer, beat together the cream cheese and butter, mix in white chocolate, 2 tsp. vanilla. Add powdered sugar slowly, then add the heavy cream and beat.

Batter: Beat the eggs, white sugar, and brown sugar. Mix in the oil and 2 tsp. vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add flour mixture to the carrot mixture and mix until moist. Fold in 1/2 cup walnuts. Spray Pam in 12 muffin cups and spoon batter into muffin cups. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely on wire racks before topping with the icing. Sprinkle with remaining walnuts.

#354 - Chicken and Stuffing Bake

(by Shirley McNevich)

4 cups Pepperidge Farm cubed country style stuffing
6 skinless, boneless chicken breasts (halved)
paprika
1 - 10.75oz. can Campbell's cream of mushroom soup
1/3 cup milk
2 TBSP chopped fresh parsley
1/2 cup boiling water
1 TBSP melted Parkay margarine

In a bowl, mix stuffing, boiling water, and melted margarine. Use a 3 qt. baking dish, spray it with Pam. Spoon the stuffing mixture in the center of the baking dish. Place the chicken halves around the sides of the stuffing. Sprinkle the chicken with paprika. In a small bowl, stir together the soup, milk and parsley. Pour the soup mixture over the top of the chicken. Bake (covered) at 400 degrees for 30 minutes. Remove from oven, remove cover, and bake another 15 minutes or until chicken is done.

#353 - Pepperoni Appetizers

(by Shirley McNevich)

1 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup pizza or spaghetti sauce
2 packages refrigerated biscuit dough (should be 10 biscuits in each pack)
1 TBSP milk
1/4 cup grated Parmesan cheese

In a bowl, combine mozzarella cheese, pepperoni, and pizza/spaghetti sauce--set aside. Open the biscuit packages and separate the biscuits. Sprinkle flour on the counter, then flatten each biscuit to a 3" circle. Place one rounded TBSP of the sauce/pepperoni mixture in the middle of each dough circle. Spray the edges with Pam, fold over and pinch to seal. Repeat with all dough. Place them seam side down on greased baking sheets. Brush each of them lightly with milk using a pastry brush, then sprinkle them with Parmesan cheese. Bake at 350 degrees for 12-15 minutes or until golden brown.

#352 - Glazed Carrots

(by Shirley McNevich)

3/4 lb. small or medium carrots (peeled and rinsed)
1 TBSP butter
1 TBSP Domino's dark brown sugar
1 tsp. salt

If using medium carrots, cut each carrot into 4 pieces--if using baby carrots, use them whole. In a medium saucepan, add carrots, salt and enough cold water to cover them. Bring to a boil and stir, then boil 7-9 minutes (should still be crunchy, not well done). Drain water off of carrots. Using the same saucepan over medium heat, add the butter and brown sugar to melt, then stir over medium heat until combined. Add the carrots to the sugar mixture and cook/stir uncovered about 2 minutes or until the carrots are glazed.

#351 - Homemade Applesauce

(by Shirley McNevich)

3 lbs. cooking apples (macintosh, etc.)
2/3 cup white sugar (if apples are tart, you may have to add more)
1 tsp. cinnamon

Wash, peel and core the apples. Cut all apples into quarters. Using a 5-6qt. saucepan, add the apples to the saucepan and 1/2 cup water. On medium heat, bring to a boil--after it comes to a boil, boil for 20-25 minutes until apples are mushy (if you use a lid while cooking, tilt the lid so apples don't cook out). Turn the stove off and let cool for 15 minutes. Using a food mill or a potato masher, mash the apples. If it seems too thick when you're finished, add a little more water and stir. Add the 2/3 cup white sugar and stir completely. Taste--if it's too sour for your taste, add a little more white sugar at a time until you like the taste. Add 1 tsp. cinnamon and stir until dissolved. Cool, then refrigerate in airtight containers.

#350 - Glazed Apple Dumplings

(by Shirley McNevich)

Dough: 5 cups flour; 2 cups Crisco (generous, heaping); 1/2 stick of margarine or butter; 2 tsp. salt; 1/4 tsp. baking soda; 1 egg; 1 TBSP cider vinegar

Using your hands or a pastry blender, mix flour, crisco, margarine, salt, and baking soda until it's crumbly. Set aside. In a measuring cup, add egg and vinegar and beat with a fork. Add water until the egg mixture and the water meet the 1 cup line on your measuring cup. Beat with a fork. Add the egg mixture to the dry ingredients. Mix everything with your hands until you can form a ball. Divide dough into 6 small balls--roll each of the six balls flat with a rolling pin on a floured surface--should make 7-9" circle or square for each dough ball.

Filling: 6 medium baking apples; 6 TBSP white sugar; 6 TBSP butter; ground cinnamon
Syrup: 2 cups packed Domino's dark brown sugar; 1 cup water

Peel and core apples. Place one whole apple in the center of each dough ball. Fill the hollow core of each apple with 1 TBSP white sugar and 1 TBSP butter and sprinkle some cinnamon in the hollow core--fold each of the sides of the dough to the top of the apple, then seal at the top by spraying with Pam until sealed. Repeat with other 5 apples. Place each apple in a 13 x 9 x 2" baking pan and sprinkle a little cinnamon over all of the apples--refrigerate for 30 minutes. Syrup: In a small saucepan, combine brown sugar and 1 cup water over medium heat, stirring constantly. Bring to a boil, then boil gently for 5 minutes. Remove baking pan from refrigerator, then spoon 1 TBSP of syrup over each dumpling so it drips down the sides. Bake uncovered at 425 degrees for 10 minutes. Remove from oven, pour remaining syrup over the dumplings, return to oven and bake at 425 degrees for 25-30 minutes. Baste them occasionally with the syrup while they're baking. Bake until the apples are tender. Serve with milk, ice cream, warm or cold.

#349 - Cauliflower Au Gratin

(by Aunt Eileen [Knouse] Carter)

1 head cauliflower, cut into florets (about 6 cups)
1/2 of a sweet red pepper (chopped)
2 TBSP butter
3 TBSP flour
1 minced garlic clove
1 1/4 cups milk
1/2 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
Topping: 1 cup fresh breadcrumbs; 2 TBSP Parmesan cheese

Lightly butter a 2 qt. baking dish. In a pot, add water and a pinch of salt--bring to a boil, add cauliflower and cook 3-5 minutes--it should still be crisp, not well done. Drain cauliflower and add cauliflower to baking dish. Sprinkle the chopped red pepper evenly over the cauliflower. In a saucepan, melt the butter, then add the flour and minced garlic and stir--cook and stir over low heat for 1 minute. Add the milk to the garlic sauce--then add the cheddar and Parmesan cheeses, parsley, salt, pepper--stir and cook over low heat until cheeses are melted. Pour the cheese/garlic sauce over the red peppers in the baking dish--stir all ingredients in the baking dish so the cheese sauce gets mixed with the cauliflower and peppers. In a bowl, mix the breadcrumbs with the Parmesan cheese, then spread the bread crumb mixture over the top of the cauliflower mixture. Bake uncovered at 375 for 25-30 minutes or until bubbling.

#348 - Homemade Onion Rings

(by Shirley McNevich)

1 large onion
frying oil
1 cup sifted flour
2 tsp. salt
1 1/2 tsp. baking powder
1 egg
2/3 cup milk
1 TBSP salad oil

Peel onion and slice about 1/4" thick, then separate into rings. Place rings in a bowl with cold water and let stand for 30 minutes. Drain the rings and spread out on paper towels to dry. Sift flour, salt and baking powder into a bowl and set aside. Beat the egg yolk slightly, then stir in milk and salad oil with the egg yolk. Add the egg yolk mixture to the flour mixture and stir until smooth. Beat egg white in a bowl until stiff peaks form, then fold the egg white into the batter. Heat 1" of frying oil in saucepan to 375 degrees. Dip the onion rings in batter and let excess batter drip off. Drop several rings at a time into hot oil and fry until golden. Drain on paper towels.