#677 - Apple Bread #2

(by Shirley McNevich)

2 3/4 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 baking apple (washed, peeled and finely chopped)
1/2 cup melted butter
3/4 cup Domino's dark brown sugar
3 eggs (beaten)

In a bowl add flour, baking powder, cinnamon, ground cloves, nutmeg and salt--stir until mixed. In a mixer add butter and brown sugar--beat. Add eggs--beat well. Add flour mixture--beat. Remove bowl from mixer and add chopped apple--stir with a spoon just until mixed. Pour batter into a greased and floured loaf pan. Bake at 350 degrees for 1 hour. Test with a toothpick for doneness. Cool in the pan 20-25 minutes, use a knife to separate the edges, and dump on to a plate for slicing.

#676 - Orange Brownies

(by Hollie Kessler/Jennifer Mills - friend)

1 1/2 cups flour
4 eggs
2 cups white sugar
2 tsp. orange extract
1 tsp. salt
1 tsp. grated orange zest
2 sticks softened butter (NOT melted)
1-2 tsp. baking powder (more if you wish)
Glaze: 1 cup Domino's powdered sugar, 1 tsp. orange juice, 1 tsp. orange zest

Preheat oven to 350 and grease a 9 x 13 cake pan. In a bowl add flour, white sugar, salt and baking powder--stir. Add softened butter, eggs, orange extract and 1 tsp. orange zest--beat until well blended. Pour batter into prepared cake pan and bake at 350 degrees for 40 minutes or until light golden brown and set. Remove from oven and pierce entire top with fork. Glaze-- in a bowl mix powdered sugar, orange juice and 1 tsp. orange zest until smooth. Pour glaze over cake. Cool and cut into squares. Diet later.

#675 - Pecan Bundt Cake

(by Shirley McNevich)

1 1/2 cups unsalted butter (softened)
2 1/4 cups Domino's dark brown sugar (packed)
5 eggs (separated)
3 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1 tsp. vanilla
3 cups finely chopped pecans (extra pecan halves to garnish)

In a mixer, beat egg whites until stiff--set aside. In a separate mixer bowl add egg yolks--beat for 5 minutes until thick. Add butter--beat. Add brown sugar--beat. Add baking powder, salt, vanilla, and milk--beat. Add flour--beat. Add chopped pecans--beat. Remove bowl from mixer, add the beaten egg whites and fold them in using a spoon. Grease and flour a 12 cup bundt/angelfood cake pan. Pour batter into the cake pan. Bake at 325 degrees for 1 hour and 10 minutes. Test with a toothpick for doneness. Let the cake sit for 10-15 minutes before placing a cake plate on top and inverting the cake on to the plate. Glaze as desired and garnish with pecan halves.

#674 - Blueberry Pound Cake

(by Shirley McNevich)

1 box Betty Crocker butter flavored cake mix
8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
3 eggs
2 cups fresh or frozen blueberries

In a mixer add cream cheese--beat. Add eggs and canola oil--beat. Add cake mix and beat until smooth. Remove bowl from mixer and fold in the blueberries with a spoon. Pour batter into a lightly greased and floured 10" tube pan. Bake at 325 degrees for 45 min. to 1 hour. Test with a toothpick for doneness. Serve cake with Cool Whip or glaze.

#673 - Butterscotch Drop Cookies

(by Shirley McNevich)

2 cups firmly packed Domino's dark brown sugar
2/3 cup softened butter
2 eggs
2/3 cup buttermilk (or regular milk with 1 tsp. cider vinegar)
1 tsp. vanilla
1 cup chopped black walnuts (optional)
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon

In a mixer add brown sugar and butter--beat. Add eggs--beat until smooth. Add vanilla, salt, baking powder, baking soda and cinnamon--beat. Add buttermilk--beat. Add chopped nuts (optional)--beat. Add flour--beat. If it gets too stiff for the mixer, continue by hand. Drop by teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes.

#672 - Easy Chicken Noodle Soup

(by Shirley McNevich)

4 cups Swanson's chicken broth
1/2 tsp. pepper
1 tsp. salt
2 medium carrots (sliced into coin shaped pieces)
1 chopped onion
2 celery ribs (chopped)
1/2 cup fresh parsley
1 cup chopped cooked chicken
1 cup uncooked extra wide egg noodles

In a large pot add broth, carrots, onion, celery, and parsley--turn heat to medium and cook until carrots are tender. Add noodles and and make sure soup is boiling--boil for 12 minutes. Add salt and pepper--stir. Add chicken and stir. If it seems too thick add a little more broth or water.

#671 - Chocolate Peanut Butter Truffles

(by Shirley McNevich)

1 cup Reese's peanut butter chips
3/4 cup butter
1/2 cup Hershey's cocoa
1 - 14oz. can Borden's Eagle brand sweetened condensed milk (NOT evaporated)
1 TBSP vanilla
Domino's powdered sugar for coating

In a saucepan over low heat melt the peanut butter chips and butter--stir. Add cocoa and stir until smooth. Add condensed milk and vanilla--stir and cook until thickened and blended (about 5 minutes). Remove from heat, place on counter. When cooled, refrigerate for 2 hours. Remove from refrigerator and shape into walnut sized balls. Place powdered sugar in a bowl and roll each ball in it to coat. Refrigerate overnight. Keep refrigerated.

#670 - Peanut Butter and Jelly Cookies

(by Shirley McNevich)

1 cup Jif peanut butter (smooth or crunchy)
1 box Duncan Hines white cake mix
1/3 cup cold water
2 eggs
jelly flavor of your choice

In a mixer add peanut butter, 1/2 of the cake mix, water and eggs--beat until smooth. Add the other half of the cake mix and beat (continue by hand if too stiff for your mixer). Drop by teaspoonsful on to ungreased cookie sheets. Press the center of each cookie center with your thumb to form a well for the jelly but don't put the jelly on yet. Bake at 375 degrees for 10 minutes or until slightly browned. After cookies are cooled, fill the cookie centers with jelly. Keep refrigerated.

#669 - Carolina Peach Cake

(by Shirley McNevich)

2 cups white sugar
1 cup canola oil
3 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 peaches (washed, peeled and diced)
1 cup chopped pecans
2 tsp. vanilla

In a mixer add white sugar, oil, eggs--beat. Add baking soda and salt--beat. Slowly add flour and vanilla--beat well. Remove bowl from mixer and fold in pecans and peaches using a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 325 degrees for 45-50 minutes. Test with a toothpick for doneness. Frost as desired when cake is cooled.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#667 - Perogie Casserole

(by Aunt Eileen [Knouse] Carter)

1 cup finely chopped onions
1 cup butter
1 cup small curd cottage cheese OR ricotta cheese
1 egg
1 tsp. onion salt
1 cup mashed potatoes (either homemade or instant prepared according to box directions)
1 cup shredded sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
9 lasagna noodles (cooked according to package directions and drained)

Sautee the chopped onions in a pan with the butter--set aside. In a bowl add egg and beat it with a fork. Add cottage OR ricotta cheese and onion salt--mix well. In a separate bowl add prepared mashed potatoes, sharp cheddar cheese, salt, and pepper--stir. Spray a cake sized glass baking dish with Pam. Place the first 3 lasagna noodles on the bottom of the baking dish. Add all of the cottage cheese OR ricotta mixture. Add 3 more lasagna noodles on top. Add the mashed potato mixture on top of the lasagna noodles. Add last 3 lasagna noodles. Spread the sauteed onions on top of the last layer of lasagna noodles. Bake (covered with foil) at 350 degrees for 25-30 minutes. Let stand a few minutes before cutting and serving.

#666 - Milk Pie

(by Shirley McNevich)

4 TBSP flour
4 TBSP white sugar
1 1/2 cups of REGULAR milk (no substitutions)
1 TBSP butter
1 unbaked pie crust dough (purchased or homemade)

Spray a 9" pie plate with Pam. Place pie dough in pie plate and spray the inside of the crust with Pam. In a bowl add flour and white sugar--stir. Sprinkle the flour/white sugar mixture evenly in the pie dough. Slowly pour the milk into the pie dough on top of the flour/white sugar mixture. Cut the butter into small pieces and dot the butter over the top of the milk. Place the pie plate on a cookie sheet. Bake at 400 degrees for 35 minutes.

#665 - Italian Broccoli Salad

(by Shirley McNevich)

1 large bunch fresh broccoli
1 bottle of your favorite Italian dressing

Wash broccoli and cut into small pieces. Place pieces in a bowl, then pour whole bottle of Italian dressing over the broccoli. Mix well. Cover and refrigerate overnight. Drain off excess liquid before serving.

#664 - Microwave Caramel Apples

(by Shirley McNevich)

4 or 5 medium sized apples
wooden popsicle sticks for each apple
1 - 14oz. bag Kraft caramels
2 TBSP water

Wash and dry the apples. Insert a popsicle stick into the stem end of each apple. Microwave the caramels and the water (use a deep microwave safe bowl)--microwave on high between 2 1/2 to 3 1/2 minutes (stir after each minute) until caramel is smooth. If the caramel is too thin, let it stand 2 minutes before coating apples. Dip apples into hot caramel and turn until whole apple is coated. Scrape the extra caramel from the bottom of the apples. Place each apple on greased wax paper. When cooled, store them in refrigerator. When eating them from the refrigerator, let them sit on the counter for 15 minutes to soften the caramel before eating.

#663 - Apple Cinnamon Muffins

(by Shirley McNevich)

1 egg
1/2 cup white sugar
1/2 cup milk
1/2 tsp. salt
1/4 cup canola oil
1/2 tsp. cinnamon
2 tsp. baking powder
1 1/2 cups flour
1 cup finely chopped baking apples

In a bowl, beat the egg. Add canola oil, milk, white sugar, salt, cinnamon, baking powder and flour--stir well. Add chopped apples and fold them in--do not overmix. Pour batter into muffin tins lined with cupcake liners--fill each 2/3 full with batter. Bake at 400 degrees for 16-20 minutes.

#662 - Sausage Casserole

(by Aunt Eileen [Knouse] Carter)

4 1/2 cups water (used for the soup)
2 envelopes Lipton chicken noodle soup (NOT cup-a soup)
1 cup uncooked Carolina rice
1lb. loose pork sausage (not in the casing)
1/2 cup chopped celery
1 chopped onion
1/2 of a green pepper (chopped)
2/3 cup toasted slivered almonds

Prepare both envelopes of chicken noodle soup according to box directions. While soup is still hot add the uncooked rice--stir and simmer for 25 minutes until water is all absorbed--remove from heat and set aside. In a skillet lightly brown the pork sausage--pour fat off, then add celery, onion and green pepper--add a little water if it seems dry. Cook until sausage is fully browned and other ingredients are tender. Add the soup/rice and almonds to the sausage and stir until well mixed. Spray a 2qt. casserole with Pam. Pour the whole mixture into the casserole--if it seems too dry add a little water and stir. Place on a cookie sheet and bake at 350 degrees for 30 minutes.

#661 - Orange Cream Cake

(by Shirley McNevich)

1 - 18.25oz. box orange cake mix
1 - 3oz. box orange Jell-O
2 eggs
1/2 cup canola oil
1 1/2 cup cold water
Frosting: 4oz. softened Philadelphia cream cheese (1/2 of an 8oz. package), 3/4 cup orange juice, 1 - 3.25oz. box Jell-O vanilla INSTANT pudding, 1 TBSP white sugar, 1 - 8oz. can Dole crushed pineapple (drained), 1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, orange Jell-O, eggs, canola oil, and water--beat slowly until mixed, then beat 3 minutes until creamy. Pour batter into a 9 x 13 greased cake pan. Bake at 350 degrees for 30-35 minutes or until inserted toothpick comes out clean. Cool cake completely before frosting. Frosting: in a mixer add cream cheese and vanilla pudding mix--beat. Add orange juice--beat. Add white sugar--beat until smooth. Remove from mixer and fold in the drained crushed pineapple. Fold in the Cool Whip. Frost the cake and refrigerate overnight before serving. Keep refrigerated.

#660 - Chocolate Mousse Pie

(by Shirley McNevich)

1 Keebler graham cracker crust (regular OR chocolate)
1 1/2 cups milk
1 envelope unflavored gelatin
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 tsp. vanilla
2 cups Cool Whip (thawed)

In a saucepan add the milk. Sprinkle the gelatin over the top of the milk, then let it stand for 1 minute. Turn heat on low and stir until gelatin is dissolved (about 5 minutes). Add the chocolate bits and keep stirring over low heat until all bits are melted. Stir in the vanilla. Remove from heat and cool for 1 hour, stirring occasionally. When mixture mounds on your spoon, it's ready. Add the Cool Whip to the chocolate mixture and fold it in with a spoon until mixed. Pour mixture into pre-made crust. Refrigerate overnight before serving.

#659 - Vanilla Chocolate Chip Cake

(by Shirley McNevich)

1 - 18.25oz. box Duncan Hines yellow cake mix
1 - 3.5oz. box vanilla Jell-O INSTANT pudding
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 eggs
1 TBSP vanilla
1 cup Nestle's semi-sweet MINI chocolate chips
Glaze: 3 TBSP melted butter, 2 1/4 cups Domino's powdered sugar, 3 TBSP water, 1 1/2 tsp. vanilla

In a mixer add all ingredients EXCEPT the chocolate chips. Beat on low until moistened, then beat on medium for 2 minutes. Remove bowl from mixer and stir in the mini chocolate chips. Pour batter into a greased and floured angelfood cake pan or bundt cake pan. Bake at 350 degrees for 50 minutes. Test with a toothpick for doneness. Cool for 20 minutes, then invert cake on to a plate. Cool completely. In a bowl, add all glaze ingredients and stir until smooth, then set aside until it thickens. When cake is cooled, drizzle it with the glaze.

#658 - Seven Minute Frosting

(by Shirley McNevich)

1 cup white sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
3 TBSP water
2 egg whites (UNbeaten)
1 tsp. vanilla

Place water in the bottom pot of the double boiler and bring to a boil. Once boiling, place top pot on the bottom pot and add all ingredients in the top pan. Beat continuously for 7 minutes with a handheld mixer or rotary beater. Remove top pan from bottom pan and frost your cake.

#657 - Chocolate Miracle Whip Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
4 TBSP Hershey's cocoa
2 tsp. baking soda
1 cup cold water
1 tsp. vanilla
1 cup Miracle Whip salad dressing

In a bowl add flour, white sugar, baking soda, cocoa--stir to mix. Slowly add the water to the dry ingredients while stirring. Add vanilla and Miracle Whip--stir until mixed and smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 375 degrees for 25-30 minutes. Test with a toothpick for doneness. Frost as desired.

#656 - Blueberry Pancakes

(by Shirley McNevich)

1 box Betty Crocker Wild Blueberry muffin and quick bread mix
1 tsp. cornstarch
3/4 cup maple syrup
1 1/4 cups cold water
2 TBSP vegetable oil
2 eggs

Open the blueberry muffin mix box--there will be a can of blueberries inside. Open the can of blueberries and drain the liquid only from the blueberries into a saucepan. Pour the blueberries from the can into a strainer and rinse with water--drain and set aside. Add the cornstarch to the blueberry liquid in the saucepan and stir until mixed--turn heat on low and bring blueberry liquid/cornstarch to a boil, stirring constantly. When it comes to a boil, boil for 1 minute and remove from heat. Add maple syrup to the cornstarch mixture and stir--set aside (this will be poured over the pancakes later). In a bowl add oil, eggs and water--beat with a fork until mixed. Add dry muffin mix to the egg mixture and stir with a spoon until smooth. Add the drained blueberries to the muffin batter and stir gently. Grease a frying pan and pour the batter to make pancakes to the size you wish. Fry all of the pancakes. When all pancakes are done, serve them with the blueberry syrup that you set aside earlier.

#655 - Three Cheese Potato Bake

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 8oz. sour cream
1/2 tsp. pepper
1 - 30oz. package frozen Ore Ida hash brown potatoes
3/4 cup chopped onions
1 - 2oz. jar pimentos (drained and chopped)
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded swiss cheese
1/4 cup grated Parmesan cheese
1 Reynolds Pot Lux disposable 8 x 8 pan

In a bowl add soups, sour cream, pepper--stir. Add frozen hash browns--stir. Add chopped onions and drained/chopped pimentos--stir. Add cheddar cheese and swiss cheese--stir. Spray the disposable pan with Pam, then pour entire potato mixture evenly into the pan. Sprinkle the Parmesan cheese over the top. Place the pan on a cookie sheet to catch drips. Bake uncovered at 375 degrees for 1 hour to 1 hour 15 minutes or until bubbling and golden brown--make sure you use the cookie sheet to pick it up out of the oven because the throwaway pans are flimsy.

#654 - Fruit Filled Muffins

(by Shirley McNevich)

2/3 cup milk
1 TBSP canola oil
1 beaten egg
2 cups Bisquick
2 TBSP white sugar
1/4 cup any flavor fruit preserves
Glaze: 2/3 cup Domino's powdered sugar, 3-4 tsp. water

Line muffin tins with 12 cupcake liners. In a bowl add milk, oil and beaten egg--stir. Add Bisquick and white sugar--stir just until mixed. Divide the batter evenly between the 12 cupcake liners. Drop 1 tsp. of fruit preserves in the center of each muffin batter. Bake at 400 degrees for 13-18 minutes or until golden brown. To test, touch a muffin lightly with your finger--if it springs back, they're done. Remove from muffin tins and cool slightly. Drizzle each with glaze: in a bowl add the water and powdered sugar--stir well. Glaze each muffin before serving.

#653 - Cheese Dip

(by Jane Rebuck - friend)

3 TBSP cider vinegar
2 TBSP white sugar
2 beaten eggs
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP butter OR Parkay margarine
1/4 to 1/2 cup chopped onion
1/4 to 1/2 cup chopped green pepper

In a saucepan add vinegar, white sugar and beaten eggs--bring to a boil, then turn heat off. Add cream cheese and butter/margarine--stir until melted and smooth. Add chopped green pepper and chopped onions--stir. Let is cool, then refrigerate. Good dip for pretzels, chips and crackers. Keep unused dip refrigerated.

#652 - Potato Corn Soup

(by Jane Rebuck - friend)

1/2 lb. bacon (fried)
6 red potatoes
1 - 14.75oz. DelMonte cream style corn
3 hard boiled eggs
2 TBSP Parkay margarine
1 - 12oz. can Carnation evaporated milk
1 - 12oz. can regular milk (use empty Carnation milk can and fill it with regular milk)
1 tsp. salt
1/2 tsp. pepper

Fry the bacon, place on paper towels to catch the grease, and crumble the bacon--set aside. Peel and dice the potatoes--place them in a saucepan with 1 tsp. salt and cover them with water. Bring to a boil, then boil for 15-20 minutes--test with a fork for tenderness. Drain the potatoes and set aside. Hard boil the eggs, let them cool and chop into small pieces. In a large pot add crumbled bacon, cooked potatoes, can of cream style corn, chopped eggs, 3 TBSP Parkay, Carnation milk, regular milk, salt and pepper. Stir until mixed, then cook on LOW heat until hot while stirring. If soup is too thick add more regular milk.

#651 - Blueberry Coffee Cake

(by Shirley McNevich)

2 cups flour
3/4 cup white sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 cups fresh or frozen blueberries (drained)
Topping: 1/4 cup butter, 1/2 cup white sugar, 1/3 cup flour, 1/2 tsp. cinnamon

Preheat oven to 375 degrees. In a bowl add 2 cups flour, 3/4 cup white sugar, baking powder, salt, vegetable oil, milk, and egg--use a wooden spoon to mix well. Fold in blueberries and pour batter into an ungreased 8" square baking dish. Topping: in a separate bowl add 1/4 cup butter, 1/2 cup white sugar, 1/3 cup flour, and 1/2 tsp. cinnamon--mix well. Sprinkle this sugar mixture evenly on top of the batter in the baking dish. Bake uncovered for 50 minutes or until inserted toothpick comes out clean.

#650 - Blackberry Upsidedown Cake

(by Shirley McNevich)

Cake:
1 cup flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup milk
1/4 cup butter
1/4 tsp. grated lemon zest
1 tsp. lemon juice
1 tsp. vanilla
Topping: 1/4 cup butter, 1/2 cup Domino's dark brown sugar (packed), 1 1/2 tsp. grated lemon zest, 1/4 cup chopped nuts, 3 cups fresh blackberries

Preheat oven to 350 degrees. Topping: in a cast iron frying pan over low heat, melt 1/4 cup butter--stir in brown sugar until mixed. Remove from heat. Sprinkle 1 1/2 tsp. lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts--set frying pan aside. Cake: in a bowl add flour, white sugar, baking powder, and salt--stir. Add egg, milk, and butter to the flour mixture--beat 2 minutes with a wooden spoon. Add 1/4 tsp. lemon zest, lemon juice, and vanilla--beat 2 more minutes. Pour cake batter evenly over the blackberries in the frying pan. Place frying pan in the oven and bake at 350 degrees for 40-50 minutes or until inserted toothpick comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen. Cover with a cake plate and invert cake onto the plate. Serve warm.

#649 - Blackberry Cream Pie

(by Shirley McNevich)

1 - 9" pie crust dough (store bought or homemade)
4 cups fresh or frozen blackberries (drained)
2 eggs, lightly beaten
1/3 cup white sugar
4 TBSP flour
1/4 tsp. salt
1 tsp. vanilla
1 cup heavy cream OR 1 cup sour cream

Preheat oven to 400 degrees. Spray pie plate with Pam, line pie plate with pie dough and spray inside of the pie dough with Pam. Place the blackberries in the unbaked pie dough--set aside. In a bowl add beaten eggs, white sugar, flour, salt, vanilla, and heavy cream (OR sour cream). Mix well using a spoon, then pour mixture over the top of the blackberries. Place pie on a cookie sheet to catch drippings. Bake at 400 degrees for 30 to 40 minutes or until the crust is browned and the filling is set. Remove and oven, cool slightly. Serve slightly warm.

#648 - Chocolate Covered Bananas

(by Shirley McNevich)

4 bananas
1/2 cup heavy cream
1 cup Nestle's semi-sweet chocolate chips
1/2 cup chopped roasted peanuts

Peel the bananas and break each banana into two even pieces. Insert a bamboo skewer into each piece for the handle. Wrap each banana half in aluminum foil and place in the freezer overnight until frozen solid. The next day, place the cream in a small saucepan and bring to a simmer over medium heat, then remove from heat. Place the chocolate chips in a bowl and pour the hot cream over the chips--let them sit 2 minutes, and then stir with a spoon until smooth and the chocolate is completely melted (about 2 minutes). Chop peanuts and place in a small bowl--set aside. Remove the bananas from the freezer and unwrap. Cover a cookie sheet with wax paper. Holding the skewer on the banana and dip in the melted chocolate/cream until coated. Sprinkle the coated banana with chopped peanuts. Set the banana on the wax paper--repeat with all bananas. Serve immediately or return the bananas to the freezer until ready to serve.

#647 - Apple Candy

(by Shirley McNevich)

1 cup grated red delicious apples
2 cups white sugar
2 TBSP unflavored gelatin
5 TBSP cold water
1 TBSP lemon juice
1 cup finely chopped walnuts
Domino's powdered sugar for rolling

Butter an 8" square baking pan--set aside. In a large saucepan over medium heat, combine grated apples and sugar--bring to a boil and boil for 1 minute (stir constantly). Turn heat down to low and simmer another 30 minutes (stir occasionally). Remove from heat. In a small bowl, combine gelatin and water--add this to apple and sugar mixture--stir constantly until dissolved. Add lemon juice and walnuts--stir until well blended. Pour into baking pan and cool overnight. Dip a knife into canola oil, then cut the candy into 1" squares. Roll each square in powdered sugar. Cover and store in the refrigerator.

#646 - Caramel Popcorn

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
2 TBSP butter
1/4 cup Kayro corn syrup
4 cups popped popcorn
1/4 cup peanuts

Preheat oven to 250 degrees. In a saucepan melt the sugar, butter, and corn syrup--stir. Add the popcorn and peanuts and stir until evenly coated. Dump the coated popcorn onto a cookie sheet and spread out evenly. Bake at 250 degrees for 5 minutes.

#645 - Microwave Cornbread

(by Shirley McNevich)

2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 TBSP butter
1/2 cup buttermilk
2 TBSP honey
1 egg
Topping: 1 TBSP cornmeal, 2 tsp. white sugar

In medium bowl add flour, 2/3 cup cornmeal, baking powder, baking soda, and salt--mix well and set aside. In small microwave-safe bowl, microwave butter until melted. Add buttermilk, honey, and egg to the melted butter-- stir until well blended. Add butter mixture to the flour mixture--stir until dry ingredients are moistened. Pour batter into ungreased 8 or 9 inch round microwave-safe dish. Topping: in small bowl add 1 TBSP cornmeal and 2 tsp. white sugar--mix well. Sprinkle topping over the cornbread batter. Microwave on medium for 5 minutes, rotating dish once halfway through baking. Microwave on high for 2 to 2 1/2 minutes or until cornbread pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes before cutting into pieces.

#644 - Microwave Onion Rings

(by Shirley McNevich)

1 large yellow onion
1 egg
2 tsp. olive oil
1/2 TBSP dry seasoned bread crumbs
1/2 tsp. paprika
1/4 tsp. garlic powder
salt (to taste)

Peel onion and slice in 1/2" thick slices. In a bowl, combine egg and oil--beat well. Spread bread crumbs, paprika, and garlic powder on a plate--stir lightly with your fingers until mixed. Dip each onion ring into the egg, then dip both sides in the bread crumbs to coat. Place onion rings on a plate, cover with a piece of paper towel large enough to cover all onion rings and microwave on high for 2 minutes. Check and cook in additional 30 second increments until onion is slightly cooked. Salt to your taste. Microwaves vary, so it's best to do just one onion ring as a test.

#643 - Sunday Chicken

(by Ryan Unger - friend)

2 lbs. boneless, skinless chicken cut into strips
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup apple juice OR apple cider
1 TBSP Worcestershire sauce + 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 - 3oz. can of mushrooms (drained)
paprika for sprinkling

Spray a baking dish with Pam. Pour a small amount of the apple juice (or cider) in the bottom of the dish. Place the chicken strips on the bottom of the baking dish. In a bowl add cream of chicken soup, the rest of the apple juice (or cider), the 1 TBSP and 1 tsp. Worcestershire sauce, salt, chopped onions and drained mushrooms--stir until mixed. Pour the soup mixture evenly over the chicken. Sprinkle the top of the chicken pieces with paprika to your taste. Place baking dish on a cookie sheet (to catch drips) and bake uncovered at 350 degrees for 1 hour--after 30 minutes of baking, baste the chicken with the soup mixture and turn each piece and sprinkle more paprika over the chicken strips to your taste.

#642 - Keithan's Sugar Cookies

(by Art Keithan - friend)

1 cup Crisco (solid)
2 cups white sugar
2 eggs
1/2 tsp. salt
2 tsp. baking soda
4 tsp. cream of tartar
1 tsp. vanilla
1/4 cup milk
4 1/2 cups flour

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, baking soda, cream of tartar and vanilla--beat. Add milk--beat. Slowly add flour--beat until it gets too stiff for the mixer, then remove bowl and continue stirring with a wooden spoon. Roll dough into balls (about the size of a walnut). Drop balls on to greased cookie sheets, flatten each cookie with the bottom of a drinking glass and sprinkle each with white or colored sugar. Bake at 350 degrees for 8-10 minutes.

#641 - Buttermilk Banana Cake

(by Aunt Grace [Herman] Knouse)

1 1/4 cups white sugar
2 eggs
1 stick Parkay margarine
1 cup buttermilk
2 ripe bananas (mashed)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups flour

Use a potato a masher to mash the bananas--set aside. In a mixer add white sugar and Parkay--beat until light and fluffy. Add eggs--beat. Add buttermilk--beat. Add baking soda, baking powder and salt--beat. Add mashed bananas--beat. Slowly add flour--beat. Pour batter into a 9 x 13 greased cake pan and bake at 375 degrees for 25-30 minutes. Test with a toothpick for doneness. Frost as desired (you can use our frosting recipe #2).

#640 - Cherry Pretzel Squares

(by Shirley McNevich)

3 cups chopped thin pretzels
1/2 cup melted butter
3/4 cup white sugar
4 cups Cool Whip
1 - 8oz. softened Philadelphia cream cheese
1 cup Domino's powdered sugar
2 - 21oz. cans Lucky Leaf cherry pie filling

Break pretzels into bite sized pieces until you have 3 cups of them--set aside. In a bowl add broken pretzels, melted butter and white sugar--stir with a spoon. Grease a 9 x 13 cake pan and press 1/2 of the pretzel mixture in the bottom of the cake pan. Bake the pretzels at 350 degrees for 10 minutes and set aside. In a mixer add cream cheese and powdered sugar--beat. Remove bowl from mixer and add Cool Whip--stir with a wooden spoon. When pretzel crust in cake pan is cool to the touch put 1/2 of the Cool Whip batter into the crust and even it out with a spatula. Spread the two cans of cherry pie filling evenly on top of the Cool Whip mixture. Spread the remaining half of the Cool Whip mixture on top of the pie filling. Sprinkle the remaining pretzel mixture on top of the Cool Whip mixture. Refrigerate overnight before serving. Keep refrigerated.

#639 - Homemade Sauerkraut

(by Shirley McNevich)

1 large head of cabbage
1 tsp. salt for each quart of sauerkraut that you make
2 tsp. white sugar for each quart of sauerkraut that you make
cold water
quart jars

Shred the cabbage and fill each quart jar until filled with cabbage to 1/2" of the top of the jar. Add 1 tsp. salt and 2 tsp. white sugar on top of the cabbage in EACH jar. Fill each of the jars with cold water to within 1/2" of the top of each jar (so cabbage is covered). Put the lids on the jars and turn them tight. Continue with as many jars as you wish. Place jars in a cool, dark area of your house for TWO MONTHS--then it's ready to eat.

#638 - Banana Split Cake

(by Shirley McNevich)

First layer: 2 cups graham cracker crumbs, 2/3 cup melted Parkay margarine.
Second Layer: 2 sticks Parkay margarine, 2 eggs, 2 cups Domino's powdered sugar, 1 tsp. vanilla
Third Layer: 3 large sliced bananas
Fourth Layer: 1 - 20oz. can Dole crushed pineapple (drained--save the juice)
Fifth Layer: 1 - 8oz. Cool Whip
Sixth layer: 1/2 cup chopped nuts, maraschino cherries for garnish

First layer: in a bowl add graham cracker crumbs and melted Parkay--press mixture into the bottom of a greased 9 x 13 cake pan.

Second layer: in a mixer add 2 sticks Parkay, eggs, powdered sugar and vanilla--beat until firm. Scoop this mixture on top of the graham cracker layer.

Third layer: slice the bananas into coin shapes pieces and dip each in the saved pineapple juice--spread the sliced bananas evenly over the top of the batter layer.

Fourth layer: spoon the drained crushed pineapple on top of the sliced bananas.

Fifth layer: spoon Cool Whip evenly over top of the crushed pineapple.

Sixth layer: sprinkle the top of the cake with the chopped nuts. Garnish with maraschino cherries (pat each cherry dry with a paper towel before placing on cake). Refrigerate overnight before serving.

#637 - Coconut Cream Cheese Frosting

(by Shirley McNevich)

1/3 cup butter
2 - 3oz. packages Philadelphia cream cheese
1lb. Domino's powdered sugar
4 tsp. milk
1 tsp. vanilla
2 cups Baker's angelflake coconut

In a mixer, add butter and cream cheese--beat. Add vanilla and milk--beat. Add powdered sugar slowly--beat until smooth. Frost cooled cake. Sprinkle the frosting with the 2 cups of coconut. Keep refrigerated.

#636 - Vanilla Cream Cake

(by Shirley McNevich)

1 box Duncan Hines cake mix (white OR yellow)
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 1/3 cups cold water
4 eggs
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut
1 cup chopped nuts (optional)
Frosting: 1/3 cup butter, 2 - 3oz. packages Philadelphia cream cheese, 1lb. Domino's powdered sugar, 4 tsp. milk, 1 tsp. vanilla, 2 cups Baker's angelflake coconut

In a mixer add cake mix, pudding mix, water, eggs, oil--beat for 4 minutes. Remove from mixer and use a wooden spoon to add coconut and nuts--stir. Pour batter into a greased and floured 10" tube cake pan (angelfood cake pan). Bake at 325 degrees for 60 minutes. Test with a toothpick for doneness. Cool the cake 20 minutes, then remove from pan (use a knife to go around the sides, invert onto a plate). Frosting: in a mixer, add butter and cream cheese--beat. Add vanilla and milk--beat. Add powdered sugar slowly--beat until smooth. When cake is completely cool frost the top and sides of the cake. Sprinkle the frosting with the 2 cups of coconut. Keep refrigerated.