#427 - Quick Cinnamon Buns

(by Shirley McNevich)

2 cans Pillsbury plain biscuit dough (NOT the buttermilk kind)
2 cups white sugar
chopped nuts (optional)
2 tsp. cinnamon (more if you like)
2/3 cup Parkay margarine

Mix 1 cup of white sugar with cinnamon in a bowl--stir until mixed--put mixture in a ziploc bag. Cut the dough into 8 pieces--add one piece at a time to the ziploc bag, close and shake to coat. Repeat with all dough pieces. Place coated dough pieces in a greased 9 x 13 x 2 cake pan--place close together so they touch each other. In a small saucepan, melt the margarine and the other 1 cup white sugar--bring to a boil. Drizzle this mixture over the coated dough pieces. Sprinkle chopped nuts on top if desired. Bake at 350 degrees for 30-40 minutes.

#426 - Ham & Potato Pie

(by Shirley McNevich)

2 medium or 1 large red potato (thinly sliced)
2 cups cubed cooked ham (you could also substitute chicken, beef or turkey for the ham)
1 small chopped onion
8-10oz. shredded cheddar cheese
3 TBSP flour
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 TBSP butter
1 - 9 inch pie crust dough (ready-made or make your own)

In a greased glass pie plate, add the sliced potatoes evenly on the bottom. Place the cubed meat evenly on top of potatoes. Sprinkle chopped onions evenly over top of the meat. In a separate bowl, toss cheddar cheese, flour, pepper, salt and garlic salt until mixed. Spread cheese mixture over the top of the meat. Pour the milk evenly over the top of the cheese mixture. Dot the butter over the top of everything. Cover everything with the pie crust dough and use a knife to cut four slits in the top of the dough to vent--crimp the edge. Place a cookie sheet underneath before placing in oven to catch spillover. Bake at 350 degrees for 1 hour or until golden brown.

#425 - Chicken Nuggets

(by Shirley McNevich)

1 envelope Lipton recipes secrets onion mushroom soup mix
3/4 cup plain dry breadcrumbs
1 1/2 lbs. boneless chicken breast cubed into 1" pieces
3 TBSP melted butter
milk for dipping

In a bowl, combine soup mix with breadcrumbs. Dip each chicken piece in milk, then in breadcrumb mixture to coat. Place nuggets in a greased baking pan--arrange nuggets then drizzle melted butter over the top. Bake at 400 degrees 10 minutes, then turn nuggets and bake 10 more minutes or until chicken is done.

#424 - Creamy Coconut Pie

(by Shirley McNevich)

1 TBSP white sugar
1/2 cup milk
1 - 3oz. Philly cream cheese
1 1/2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
1/2 tsp. vanilla
1 - 9" ready made graham cracker crust
chocolate bits or rainbow sprinkles (optional)

In a blender, combine cream cheese, white sugar, milk, vanilla, and coconut--cover and blend at low speed for 30 seconds. Pour mixture into a bowl, fold in Cool Whip and pour everything into ready made crust--sprinkle chocolate bits or rainbow sprinkles over the top (optional). Freeze for 4 hours before serving--remove from freezer 15 minutes before cutting. Return leftover pie to freezer.

#423 - Hush Puppies

(by Shirley McNevich)

1 beaten egg
1/2 cup buttermilk
1/4 cup chopped green onion
1 cup cornmeal
1/4 cup flour
2 tsp. white sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
canola oil for frying

In a large bowl, stir together egg, buttermilk, and onion. In a separate bowl, combine cornmeal, flour, white sugar, baking powder, baking soda and salt. Add egg mixture to cornmeal mixture--stir until moistened. Drop batter by tablespoonsful into canola oil in a deep pan (oil must be 375 degrees--if using deep fryer set on 375 degrees). After about a minute when bottom is browned, turn and cook another minute. Drain on paper towels.

#422 - Waldorf Salad

(by Shirley McNevich)

2 cups chopped apples (peeled or unpeeled)
1 1/2 tsp. lemon juice
1/4 cup chopped celery
1/4 cup chopped walnuts or pecans
1/4 cup raisins (optional)
1/4 cup green seedless grapes (each one sliced in half)
2/3 cup thawed Cool Whip
1/4 cup mayo
nutmeg for sprinkling

In a large bowl, add apples and lemon juice--stir. Stir in celery, nuts, raisins, and grapes. In a separate bowl, fold mayo into Cool Whip--spread the mixture over top of apple mixture--do not stir. Sprinkle nutmeg over the top and chill for at least a few hours, better if chilled overnight. When ready to serve, stir the Cool Whip mixture through the apple mixture.

#421 - Fried Rice

(by Shirley McNevich)

2 bags Success white or brown rice
2 TBSP canola oil
1/2 cup chopped onion
2 eggs, beaten
1 cup cooked shrimp OR 1 cup cooked cubed chicken, ham or beef
1 cup thawed frozen peas
1 cup diced red bell pepper
1 tsp. garlic powder
3 TBSP Kikkoman soy sauce
2 tsp. toasted sesame oil (optional)

Prepare rice according to package directions, then drain. In a wok or large, deep skillet heat the canola oil and add onion--saute for 1 minute. Add eggs and scramble them. Stir in your meat choice. Add peas, peppers, garlic powder, rice, soy sauce, and sesame oil--stir and heat until everything is hot.

#420 - Gingerbreadmen Cookies

(by Shirley McNevich)

3/4 cup packed Domino's dark brown sugar
1/2 cup softened butter
2 eggs
1/4 cup Brer Rabbit green label baking molasses
3 1/4 cups flour
2 tsp. ginger
1 1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

In a mixer, combine sugar and butter. Add eggs and molasses--beat. Add all other ingredients and beat. Cover dough and chill for one hour. Remove from refrigerator, roll dough to 1/8" thick on floured surface. Use gingerbreadmen cookie cutters to cut shapes. Place on greased cookie sheets and bake at 350 degrees for 10 minutes. Cool, then decorate with sugar icing: 3/4 cup + 1 TBSP Domino's powdered sugar, 1 TBSP milk--mix together in a bowl and drizzle over cookies.

#419 - Double Chocolate Chip Cookies

(by Shirley McNevich)

1 1/2 cups softened butter
1 1/4 cups white sugar
1 1/4 cups packed Domino's dark brown sugar
1 TBSP vanilla
2 eggs
4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 - 24oz. bag Nestle's semi-sweet chocolate bits

In a mixer, combine butter and sugars--beat until smooth. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer and use a wooden spoon to stir in chocolate bits. Refrigerate dough until chilled. Drop by tablespoonsful 2 inches apart on to greased cookie sheets (flatten slightly with the back of the spoon). Bake at 350 degrees for 11-13 minutes or until light brown--the centers will be soft. Remove from oven and cool for 3-4 minutes before removing. Place on paper towels to cool.

#418 - Amazing Chocolate Chunk Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup packed Domino's dark brown sugar
1/2 cup white sugar
2 large eggs
2 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. pure vanilla (or 2 tsp. imitation vanilla)
4 cups semisweet chocolate chunks (yes, FOUR cups)--the higher quality the chocolate, the better the cookies will turn out

Place the butter in a mixer and cream at high speed until fluffy. Add the sugars and beat until light and fluffy. Beat in eggs one at a time, then beat until completely mixed. In a separate bowl, mix flour, salt and baking soda --add to the butter mixture at low speed until combined and add vanilla. Beat on medium speed until blended. Remove bowl from mix, add chocolate chunks and mix with a wooden spoon. Refrigerate overnight! Don't skip this step! Preheat oven to 350 degrees. Drop heaping spoonfuls of batter two inches apart on greased baking sheets and bake 10-12 minutes, turning tray 180 degrees halfway through baking. Bake until golden brown around edges and soft. Cool on a wire rack.

#417 - Thin Mint Girl Scout Cookies

(by Shirley McNevich)

Cookie dough:
1 - 18.75oz. package Duncan Hines fudge cake mix
3 TBSP Crisco shortening, melted
1/2 cup cake flour (measured and then sifted)
1 egg
3 TBSP water
Pam cooking spray
Chocolate Coating: 3 - 12oz. bags Nestle's semi-sweet chocolate chips; 3/4 tsp. peppermint extract; 6 TBSP Crisco shortening

Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350 degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. Cut cookies using a lid from a spice container with a 1 1/2-inch diameter. Arrange the pieces on a cookie sheet that is sprayed with Pam and bake for 10 minutes. Remove from the oven and cool completely. Chocolate coating: combine chocolate chips with peppermint extract and shortening in a large microwave-safe bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir again, and if chocolate is not a smooth consistency, continue to cook in microwave in :30 second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies on wax paper-lined baking sheet. Refrigerate until firm.

#416 - White Cake

(by Shirley McNevich)

2 1/2 cups flour
2 cups white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/3 cups buttermilk
1/2 cup butter
1 tsp. vanilla
4 egg whites

In a mixer, combine sugar and butter. Add vanilla and buttermilk--beat. Add baking soda and baking powder--beat. Add flour and beat until smooth. Add egg whites to the batter and beat batter for 2 minutes. Pour batter in a 9 x 13 x 2" greased and floured cake pan (for layer cake, use two smaller round cake pans). Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frost with our recipe #2.

#415 - Pumpkin Spice Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup white sugar
1 egg
1 cup canned pumpkin (NOT pumpkin pie filling)
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup chopped walnuts
1 cup raisins (cover with water in a saucepan, bring to a boil, then boil them for 5 minutes--drain completely)

In a mixer, combine butter and sugar. Add egg, pumpkin and vanilla. Add baking powder, salt, cinnamon, allspice and flour--mix well. Remove from mixer and use a wooden spoon to stir in walnuts and raisins. Drop by tablespoonsful on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes or until golden brown.

#414 - Oatmeal Chocolate Chunk Cookies

(by Shirley McNevich)

3 sticks softened butter
1 cup white sugar
1 1/2 cups Domino's dark brown sugar
3 eggs
1 TBSP vanilla
3 cups flour
1 TBSP baking powder
1 tsp. salt
2 tsp. cinnamon
3 cups Quaker quick oats (NOT old-fashioned)
2 cups chopped walnuts
1 1/2 8oz. packages chocolate chunks (3 cups)
2 cups coarsely chopped dried sour cherries

In a mixer, combine butter and both sugars. Beat in eggs one at a time. Add vanilla, flour, baking powder, salt, cinnamon, and oats--beat slowly until blended. Remove from mixer and use a wooden spoon to stir in walnuts, chocolate chunks and cherries. Drop by tablespoonsful on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes until golden brown.

#413 - Shoo Fly Bread

(by Shirley McNevich)

1 1/4 cups warm water
1 TBSP butter
1 tsp. salt
1/3 cup Brer Rabbit green label molasses
2 tsp. white sugar
1 1/2 TBSP powdered milk
1/2 cup rolled oats
3 1/2 cups bread flour
2 tsp. yeast
1/4 cup rolled oats

You need an all-in-one bread machine for this recipe. Place all ingredients except the last 1/4 cup rolled oats in the pan of the bread machine in the order recommended by the manufacturer (check out the manual). Select white bread cycle, light crust and press START. Add the remaining 1/4 cup rolled oats five minutes before the kneading cycle has finished.

#412 - Butterscotch Cookies

(by Shirley McNevich)

2 cups butter or Parkay
1 1/2 cup Domino's dark brown sugar
2 eggs
1 1/2 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1/2 cup chopped nuts (optional)
1 - 12oz. Nestle's butterscotch chips

Mix butter, brown sugar, eggs, flour, salt and baking powder in a mixer. Remove bowl from mixer and stir in butterscotch chips and nuts with a wooden spoon. Drop by teaspoonsful on cookie sheets. Bake at 350 degrees for 10-15 minutes.

#411 - Veal Parmigian

(by Shirley McNevich)

4 breaded veal patties
4 slices mozzarella cheese
1 small jar spaghetti sauce

Heat 3-4 TBSP canola and fry the frozen veal patties 2-3 minutes on each side until brown. Spray a baking dish with Pam, arrange the patties in the dish, cover everything with spaghetti sauce, then bake at 375 degrees for 20 minutes. Remove from oven, add a slice of cheese to the top of each veal patty. Return to oven and bake at 375 degrees for another 10 minutes until the cheese is melted.

#410 - Mashed Potatoes

(by Shirley McNevich)

6 small (or 5 medium) red potatoes
1 tsp. salt
2 TBSP Parkay margarine or butter
1/4 cup milk (if too stiff, add more milk)
1 envelope either Good Seasons Roasted garlic or Italian dressing mix (optional)

Peel and wash potatoes--slice them in half. In a saucepan, add the potatoes, enough water to cover them, and salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, add the milk. Beat them with the potato masher to make them fluffy. For garlic potatoes, stir in 1 envelope of either Good Seasons Roasted garlic or Italian dressing mix.

#409 - Garlic Chicken Breast

(by Shirley McNevich)

1 envelope Good Seasons roasted garlic dressing mix OR Italian dressing mix
1/2 cup grated Parmesan cheese
6 boneless, skinless chicken breast halves (about 2lb.)

In a bowl, combine the dressing mix with the Parmesan cheese. Moisten each piece of chicken in water. Dip each chicken piece in the dressing mixture to coat both sides. Place chicken pieces in a shallow baking dish sprayed with Pam (or line with foil and spray foil with Pam). Bake at 400 degrees for 25 minutes or until thoroughly cooked (test with a fork for tenderness).

#408 - Sugardoodle Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup canola oil
1 cup white sugar
1 cup Domino's powdered sugar
2 eggs
1 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
3/4 tsp. cream of tartar

Preheat oven to 375 degrees. Grease cookie sheets. In a mixer, combine butter, canola oil, white sugar, powdered sugar--beat until smooth. Add eggs one at a time and beat after adding each egg. Add baking soda, cream of tartar and vanilla--beat. Add flour slowly and beat. Drop by teaspoonsful on to greased cookie sheets. Sprinkle a little white sugar on each cookie. Bake at 375 degrees for 8-10 minutes until lightly browned.

#407 - Velvet Crumb Cake

(by Shirley McNevich)

1 1/2 cups Bisquick
1/2 cup white sugar
1 egg
1/2 cup milk
2 TBSP butter
1 tsp. vanilla
Broiled Topping: 1/2 cup Baker's angelflake coconut, 1/3 packed cup Domino's dark brown sugar, 1/4 cup chopped nuts, 3 TBSP softened butter, 2 TBSP milk

In a mixer, beat Bisquck, white sugar, egg, 1/2 cup milk, 2 TBSP butter and vanilla--beat on low speed for 30 seconds--make sure you scrape the bowl while it's mixing. Beat on medium speed for 4 minutes, scraping every minute or so. Pour batter into a greased and floured 8" baking dish or a 9" round cake pan. Bake at 350 for 30-35 minutes or until inserted toothpick comes out clean. Cool slightly. In a bowl using a wooden spoon, stir together the coconut, brown sugar, chopped nuts, 3 TBSP butter, and 2 TBSP milk. Spread topping over slightly cooled cake. Set oven to "broil" and broil the cake 3" from the heat source for 3 minutes or until topping is golden brown.

#406 - Sweet and Sour Pasta Salad

(by Shirley McNevich)

1 - 16oz. package three color spiral pasta
1 medium chopped red onion
1 medium chopped tomato
1 medium chopped cucumber (peeled)
1 medium chopped green pepper
2 TBSP minced fresh parsley
1 1/2 cups white sugar
1/2 cup vinegar
1 TBSP ground mustard
1 tsp. salt
1 tsp. garlic powder

Cook pasta according to package directions--drain and rinse with cold water. Place in a large serving bowl, add the onion, tomato, cucumber, green pepper and parsley--set aside. In a saucepan, combine sugar, vinegar, ground mustard, salt and garlic powder--cook over medium heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until chilled.

#405 - Tasty Pasta Salad

(by Shirley McNevich)

1 1/4 cups uncooked three color spiral pasta
1/4 cup chicken broth
3 tablespoons cider vinegar
1 TBSP canola oil
1 minced garlic clove
1 tsp. white sugar (you may add more to your taste)
1 tsp. dried basil
1/2 tsp. salt
2 cups broccoli florets
1 cup cherry tomatoes (each sliced in half)
1 large chopped sweet red pepper
1/4 cup grated Parmesan cheese

Cook pasta according to package directions and rinse under cold water--drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan--toss to coat. Refrigerate until chilled.

#404 - Spaghetti Salad

(by Shirley McNevich)

22 oz. raw spaghetti
1 cup chopped celery
1 - 4.5oz. can small shrimp, drained
1 chopped onion
1 cup frozen green peas
1 - 16oz. bottle ranch salad dressing

Break raw spaghetti in half and cook in a pot of boiling salted water until cooked to your preference. Drain and cool under cold water. In a large bowl, combine the cooked pasta, celery, seafood, onion and peas. Toss with enough dressing to coat. Refrigerate until chilled and serve.

#403 - Cream Corn Tuna Chowder

(by Shirley McNevich)

1 diced onion
1 TBSP butter
1 large potato (peeled and diced)
1 cup chicken broth
1 - 14 .75oz. can Del Monte cream style corn
1 - 6.5oz. can water packed tuna (drained and flaked)
2 cups milk

In a 2qt. saucepan, add butter and diced onion--saute until soft. Add chicken broth and potatoes--cover and simmer 15 minutes or until potatoes are tender. Add corn, tuna, and milk--stir and heat just until hot. Do not not boil or put lid on the saucepan. Serve with crackers.

#402 - Old Fashioned Pot Roast

(by Shirley McNevich)

1 envelope Lipton Onion Recipe soup mix
2 1/4 cups water
salt to taste
3 to 3 1/2 lb. boneless pot roast

In a Dutch oven, brown roast on top of stove over medium heat (brown it on both sides). In a bowl, add the water and stir in the soup mix--add salt to your taste. Pour this mixture over the roast. Once the water starts to boil, turn heat down to low (so it's still boiling). Cook on low for 3 hours or until tender--you must use the lid. Turn the roast every 15-20 minutes while it's cooking.

#401 - Onion Roasted Potatoes

(by Shirley McNevich)

1 envelope Lipton Onion Recipe soup mix
2lb. red potatoes (washed and cut into wedges)
1/3 cup olive oil
chopped parsley (optional)

Preheat oven to 450 degrees. In a large plastic bag, add all ingredients--close bag and shake until potatoes are covered. Empty coated potatoes into a shallow baking dish sprayed with Pam. Throw plastic bag away. Bake at 450 degrees for 40 minutes or until potatoes are tender and golden brown. Stir occasionally while they are baking. Garnish with chopped parsley if you wish.

#400 - Apricot Crisp

(Shirley McNevich)

1 - 30oz. can apricot halves (drained--reserve 2 TBSP of the syrup)
1 3/4 cups Kellogg's Rice Krispies (place in ziploc bag and crush them with rolling pin--should measure as 1 cup after they're crushed)
1/3 cup flour
1/4 tsp. salt
1/2 cup firmly packed Domino's dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup butter (softened)

Grease a casserole dish. Cut each apricot halve in half and place them in the casserole--add the reserved syrup to the apricot pieces. In a separate bowl, add all other ingredients and mix them with a spoon and then continue mixing with your hands. Sprinkle the crumb mixture over the top of the apricots. Bake at 350 degrees for 30 minutes or until crumb topping is brown. Serve warm with vanilla ice cream.

#399 - Homemade Peanut Butter Cups

(by Shirley McNevich)

1 lb. Parkay margarine (softened)
2 lb. Jif peanut butter
3 lbs. Domino's powdered sugar
melted Nestle's semi-sweet or milk chocolate bits

In a mixer, add Parkay and peanut butter--mix well. Remove from mixer and stir in the powdered sugar with a spoon, then continue with your hands until mixed. Shape into balls the size of a walnut. Melt chocolate in a double boiler, then using toothpicks dip and coat each ball. Cover the hole in each using a little chocolate on the tip of the toothpick. Place them on a cookie sheet covered with saran wrap until they cool. Refrigerate.

#398 - Chocolate Drop Cookies

(by Shirley McNevich)

1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Hershey's cocoa
1 cup white sugar
1/2 cup butter
1 egg
3/4 cup buttermilk
2 tsp. vanilla
1 cup chopped nuts -- optional

Mix dry ingredients together in a bowl. In a mixer, add the white sugar and butter--beat. Add egg and beat. Add buttermilk and vanilla--beat. Add dry ingredients slowly--beat until smooth. Stir in nuts if desired. Drop by teaspoonsful on to greased cookie sheets and bake at 350 degrees for 8-10 minutes. Allow to cool 3-5 minutes on baking sheets before removing.

#397 - Taco Salad

(by Shirley McNevich)

1 lb. ground beef
1 medium onion, coarsely chopped
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. crushed red pepper - optional
1 head lettuce
2 chopped tomatoes
2 chopped ripe avocados
2 cups shredded Monterey Jack or Mozzarella cheese
1 - 12oz. bag Doritos tortilla chips, slightly crushed

Brown the ground beef in a skillet and drain. Stir in the chili powder, cumin, salt, pepper, and red pepper. Remove the skillet from the heat and stir in the onions. Set aside. Tear lettuce into pieces and place in a large serving bowl. Add the tomatoes, avocados, and cheese. Pour the beef mixture in while still warm and toss. Add the slightly crushed tortilla chips and toss again. Serve at room temperature.

#396 - Heath Bar Cookies

(by Shirley McNevich)

56 saltine crackers
1 cup Domino's dark brown sugar
1 cup chopped nuts
1 cup butter
12oz. Nestle's chocolate bits
1/4 tsp. baking soda

Line two cookie sheets with aluminum foil and spray them with Pam. Lay saltine crackers on the cookie sheets so they are all touching each other and they make one large cracker square. In a saucepan, melt butter over medium heat. Add brown sugar and bring to a boil and cook for 1 minute--stir constantly. Remove from heat, add baking soda and stir. Pour this mixture over the crackers--spread with a spatula so all crackers are covered. Bake at 350 degrees for 5 minutes--make sure oven is preheated. Remove from oven and sprinkle the crackers with the chocolate bits and the nuts. Allow it to cool completely before breaking them apart.

#395 - Sour Cream Pound Cake

(by Shirley McNevich)

2 sticks butter
3 cups white sugar
1 cup sour cream
3 cups flour
1/2 tsp. baking soda
6 eggs
1 tsp. vanilla

Preheat oven to 325 degrees. In a mixer, beat butter and sugar together--then add sour cream and beat. Sift flour and baking soda together and add to the batter--beat. Add one egg at a time and beat after adding each one. Add vanilla and beat. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes. Frosting: 1 stick butter; 8oz. Philly cream cheese; 1 box Domino's powdered sugar; 1/2 tsp. almond extract; 1/2 tsp. vanilla . Mix all ingredients together in a mixer. Wait for the cake to cool, then top it with a thick layer of the cream cheese frosting.

#394 - Jell-O Cookies

(by Shirley McNevich)

3/4 cup butter
1/2 cup white sugar
1 - 3oz. package strawberry Jell-O
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt

In a mixer, combine butter, white sugar--add eggs, Jell-O and vanilla--mix until smooth. Add salt, baking powder--mix well. Add flour and mix. Shape dough into balls the size of a walnut, place on greased cookie sheets and flatten with a fork in a criss cross pattern--if fork sticks, dip fork in white sugar. Bake at 350 degrees for 12-15 minutes until lightly browned.