#719 - Caramel Turtles

(by Shirley McNevich)

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

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

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

#718 - Frosted Flake Squares

(by Shirley McNevich)

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

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

#717 - Boiled and Grilled BBQ Chicken

(by Shirley McNevich)

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

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

#716 - Coca Cola Baked Beans

(by Shirley McNevich)

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

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

#715 - White Chocolate Peanut Butter Fudge

(by Shirley McNevich)

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

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

#714 - White Chocolate Chip Cookies

(by Shirley McNevich)

1 cup butter
1 cup white sugar
3/4 cup packed Domino's dark brown sugar
2 eggs
1 1/4 cups Hershey's cocoa
1 3/4 cup flour
2 tsp. baking soda
2 cups (or more) white chocolate chips

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

#713- Homemade Bagels

(by Shirley McNevich)

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

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

#712 - String Bean Salad

(by Shirley McNevich)

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

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

#711 - Vanilla Brownies

(by Shirley McNevich)

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

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

#710 - Caramel Popcorn Crunch

(by Shirley McNevich)

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

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

#709 - Popcorn Balls

(by Aunt Hazel [Haupt] Herman)

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

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

#708 - Ambrosia Pie

(by Shirley McNevich)

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

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

#707 - Easy Pumpkin Cheesecake Pie

(by Shirley McNevich)

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

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

#706 - Easy Cherry Cheesecake

(by Shirley McNevich)

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

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

#705 - Alfredo Pasta

(by Shirley McNevich)

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

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

#704 - Schnitz and Knepp

(by Grandma Pauline (Tharp) Herman)

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

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

#703 - Egg Impossible Pie

(by Shirley McNevich)

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

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

#702 - Farmer's Quiche

(by Shirley McNevich)

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

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

#701 - Chocolate Nut Bread

(by Shirley McNevich)

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

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

#700 - Butterscotch Cake

(by Shirley McNevich)

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

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

#699 - Chicken Marengo

(by Shirley McNevich)

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

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

#698 - Baked Taco Potatoes

(by Shirley McNevich)

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

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

#697 - Applesauce Nut Bread

(by Shirley McNevich)

2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup + 1 TBSP white sugar
1 cup applesauce
2 eggs
1/2 cup canola oil
3 TBSP milk
1 1/2 cups chopped Diamond walnuts
1/4 cup Domino's dark brown sugar

Grease and flour two bread loaf pans--set aside. In a bowl add flour, baking powder, baking soda, salt and cinnamon--stir. In a separate bowl add applesauce, 1 cup white sugar, eggs, canola oil and milk--stir and beat until mixed. Pour the applesauce mixture into the flour mixture--stir until mixed. Add chopped walnuts--stir. Pour half of the batter into each of the loaf pans. In a bowl add the brown sugar and 1 TBSP white sugar--stir. Sprinkle the sugar mixture evenly on top of the batter in the loaf pans. Bake at 350 degrees for 50-60 minutes. Test with a toothpick for doneness. If the loafs get brown too quick while baking, cover them with foil for the last 20 minutes of baking.

#696 - Pierogie Pie

(by Shirley McNevich)

6-8 medium red potatoes
1 tsp. salt
1 - 12oz. package extra wide egg noodles
1 chopped onion
2 tsp. fresh or dried parsley
1/2 stick Parkay margarine + 1 TBSP
8oz. Velveeta cheese

Wash and peel potatoes. Place peeled potatoes in a saucepan with the salt and cover them with water. Bring to a boil, then cook about 20 minutes (or until tender). While draining the water off of the potatoes, SAVE 1 cup of the potato water. Mash the potatoes with 1 TBSP Parkay and the saved cup of potato water. Cut the Velveeta into chunks and mash the cheese in with the mashed potatoes. Cook the egg noodles according to package directions, then drain them. Pour the cooked noodles into the potato/cheese mixture and gently stir with a spoon. In a frying pan add the 1/2 stick of Parkay and the parsley and chopped onions --sautee the onions until transparent. Pour the onion/parsley in with the mashed potato mixture--stir. Grease a casserole dish. Scoop entire mixture into the casserole dish. Bake uncovered at 350 degrees for 30 minutes. It will be better the second day once the flavor goes through it.

#695 - Ham and Pea Salad

(by Shirley McNevich)

16oz. frozen peas (thawed and drained)
1/2lb. cooked ham (cut into bite sized pieces)
1 cup shredded cheddar cheese
1/2 to 1 cup finely chopped onions
1/3 to 1/2 cup ranch salad dressing

In a bowl add peas, chopped ham, cheese, onions. Pour dressing on top and toss to coat. Refrigerate a few hours before serving. Keep refrigerated.

#694 - Breakfast Pizza

(by Shirley McNevich)

4 TBSP butter
2 TBSP flour
1/2 cup milk
6 beaten eggs
1 - 16oz. package bacon slices
6oz. mini pork sausages
1 - 12" pizza shell
1 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped red peppers
1/4 cup chopped onion

In a small saucepan add 2 TBSP butter over medium heat. Add the flour--stir and cook for 1 minute. Add milk and cook until boiling and thick. Remove from heat and set aside. In a skillet over medium heat add 2 TBSP butter--when butter is melted add the 6 beaten eggs, chopped red pepper and chopped onions--cook and stir until scrambled eggs are done--remove from heat and set aside. In a skillet over medium heat add bacon slices and mini pork sausages--cook until crisp. Drain the bacon and cut the sausages into coin shaped pieces. In a bowl add cooled milk sauce and scrambled eggs--stir. Place the pizza shell on a pizza pan or a cookie sheet. Spoon the egg mixture on to the pizza shell. Top the eggs with the crumbled bacon and sliced sausages. Sprinkle both flavors of cheeses on top of bacon and sausage. Bake at 400 degrees for 20-25 minutes or until cheese is melted.

#693 - Apple Crumb Cake

(by Shirley McNevich)

Cake: 1 1/2 sticks softened butter, 1 1/4 cups Domino's dark brown sugar (packed), 2 tsp. vanilla, 1 1/2 tsp. cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 3 eggs, 2 1/4 cups flour, 1 1/2 cups sour cream (room temperature), 3 large Golden Delicious apples (washed, peeled, cored and sliced)

Crumbs: 3/4 cup flour, 1/3 cup graham cracker crumbs, 1/4 cup Domino's dark brown sugar (packed), 1/3 cup softened butter

Topping: Domino's powdered sugar

Wash, peel and core apples. Cut into slices and set aside. Grease and flour a 9 x 13 cake pan--set aside. Crumbs: in a bowl add flour, graham cracker crumbs and 1/4 cup brown sugar--stir. Add 1/3 cup softened butter--knead with your fingers to form the crumbs--set aside. Cake: in a mixer add 1 1/2 sticks butter, 1 1/4 cups brown sugar, vanilla, cinnamon, baking powder, baking soda and salt--beat for 3 minutes or until creamy. Add eggs--beat. Add sour cream--beat. Add flour--beat until smooth. Spoon 1/2 of the cake batter into the cake pan. Arrange 1/2 of the sliced apples on top of the batter. Pour the remaining batter on top of the apples in the cake pan. Arrange the remaining apples on top of the batter. Sprinkle the crumb mixture on top of the apples. Bake at 350 degrees for 45 minutes. Test with a toothpick for doneness. Let it cool on a wire rack for 15 minutes, then sprinkle the top with powdered sugar.

#692 - Rice and Broccoli Casserole

(by Shirley McNevich)

1 cup cooked rice
1/3 cup softened Parkay margarine
1 cup shredded cheddar cheese
1 beaten egg
1 can Campbell's cream of chicken soup
1/2 cup milk
1 grated onion
1 - 10oz. package frozen chopped broccoli (thawed)

In a bowl add cooked rice, Parkay, cheddar cheese, beaten egg, soup, milk, grated onion--stir well. Add thawed chopped broccoli--stir until coated. Spray a 1 1/2 qt. baking dish/casserole with Pam. Spoon the broccoli mixture into the baking dish. Place dish on a cookie sheet and bake at 350 degrees uncovered for 1 hour.

#691 - Pepperoni Pizza Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese
1/2 cup Breakstone's sour cream
1/4 cup fresh grated Parmesan cheese
1/2 tsp. garlic salt
1/2 cup of your favorite pizza sauce
1/2 cup shredded mozzarella cheese + extra for topping
1/2 cup pepperoni slices (cut into small pieces--more or less if you like)
1/4 cup chopped black olives (more or less if you like)

In a bowl add mozzarella cheese, cream cheese, Parmesan cheese, garlic salt and sour cream--stir until mixed. Spread the cheese mixture in a pie plate. Spoon the pizza sauce evenly on top of the cheese mixture. Place a layer of olives, then chopped pepperoni slices--continue until all of the olives and chopped pepperoni slices have been used. Sprinkle the top with the mozzarella cheese. Bake 350 degrees for 20 minutes. Serve hot with your favorite dipping crackers.

#690 - Queen's Cake

(by Shirley McNevich)

1 box Duncan Hines Moist Deluxe german chocolate cake mix
1 1/4 cups water
1/3 cup canola oil
3 eggs
Frosting: 1/4 to 1/2 cup softened Parkay margarine, 3 TBSP Hershey's cocoa, 1 tsp. instant coffee, 1/4 tsp. salt, 3 cups Domino's powdered sugar, 1 tsp. vanilla, 2-3 TBSP milk.

In a mixer add the cake mix, water, canola oil and eggs--beat on low until moistened, then beat on high speed for 2 minutes. Grease and flour a 9 x 13 cake pan. Pour batter into the cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool cake completely. Frosting: in a mixer add Parkay, cocoa, instant coffee and salt--beat. Add milk and vanilla--beat. Add powdered sugar slowly--beat until creamy and fluffy. Frost the cake.

#689 - Sour Cream Apple Pie

(by Shirley McNevich)

1 unbaked 9" pie crust dough (or make your own)
3/4 cup white sugar
2 TBSP flour
1/8 tsp. salt
1 cup Breakstone's sour cream
1 tsp. vanilla
1 egg
2 cups sliced baking apples (washed, peeled and cored before slicing)
1/3 cup white sugar
1/3 cup flour
1 tsp. cinnamon
1/4 cup chilled butter, diced

Preheat the oven to 425 degrees. Spray Pam in the bottom and sides of a 9" pie plate. Place the pie dough into the pie plate, flute the edges, and spray the inside of the pie dough with Pam. In a bowl add 3/4 cup white sugar, 2 TBSP flour and salt--stir. Add the sour cream, egg and vanilla--stir until smooth. Add the apples, and stir until the apples are coated. Pour this apple mixture into the pie dough. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking for 30 minutes more. While the pie is baking use a bowl--add the 1/3 cup of flour, 1/3 cup white sugar and cinnamon--stir. Cut in the diced butter until the mixture turns into crumbs. After the pie has baked for the additional 30 minutes remove pie from oven and cover the top of the pie with the crumb mixture. Return pie to oven and bake for 15 minutes more, or until topping is lightly browned and apples are tender. Cool pie on a rack.

#688 - Breakfast Sandwiches

(by Shirley McNevich)

4 Thomas' English Muffins (split and toasted to your taste)
1 TBSP butter
1/2 cup of a chopped red pepper
6 eggs
chopped onion (amount to your taste)
1/8 tsp. black pepper (fresh ground if you have it)
1/2 tsp. salt
4 slices of your favorite cheese slices (sandwich size)
8 slices bacon (cooked and drained)

In a skillet over medium heat melt the butter--add the chopped red pepper. Cook and stir until chopped peppers are softened. Toast the English Muffins and set aside. In a bowl beat the eggs and add chopped onion, salt and pepper. Add the egg mixture to the skillet with the chopped red peppers--cook and stir until eggs are done to your taste. Spread toasted muffins with butter, then spoon egg/chopped peppers mixture on to the muffin bottoms. Place one slice of cheese on top of the eggs on each muffin. Break bacon into smaller pieces and place bacon on top of cheese slices. Place muffin top on top to make the sandwich.

#687 - Cranberry Swirl Muffins

(by Shirley McNevich)

1/4 cup Crisco shortening
1/2 cup white sugar
2 egg whites
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup Ocean Spray cranberry sauce

In a mixer add Crisco and white sugar--beat. Add egg whites--beat until smooth. Remove bowl from mixer. Add milk, baking powder, salt, flour--stir until mixed. Add cranberry sauce--swirl it gently through the batter. Line muffin tin with 12 paper cupcake liners. Spoon batter evenly into liners (3/4 full). Bake at 400 degrees for 18-20 minutes. Touch lightly with your finger--if muffin springs back, they're done.

#686 - No-Bake Mini Cheesecakes

(by Shirley McNevich)

1 box Jell-O no bake cheesecake mix
2 TBSP white sugar
1/3 cup melted Parkay margarine
1 1/2 cups cold milk
1 can strawberry pie filling

Use a muffin tin and 12 paper cupcake liners to line each hole. In a bowl add the graham cracker crumbs from the box, white sugar and melted Parkay--mix well. Press this mixture on to the bottom of each cupcake liner. Use a spoon to press the graham mixture firmly to the bottom of each cupcake liner. In a mixer add the milk and the cheesecake filling mix from the box--beat on low until blended, then beat on medium for 3 minutes. Spoon filling mixture on top of the graham mixture in each cupcake liner. Spoon strawberry pie filling on the top of each cheesecake. Refrigerate overnight.

#685 - Oatmeal Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough
1/2 cup butter
1/2 cup white sugar
1 tsp. vanilla
1/4 tsp. salt
1 cup Kayro dark corn syrup
3 eggs
1 cup Quaker quick oats (uncooked)

Spray a 9" pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the dough with Pam--set aside. In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla and salt--beat. Add Kayro and uncooked oatmeal--beat until smooth. Pour batter into prepared pie dough. Bake at 350 degrees for 1 hour.

#684 - Chicken Wrap Casserole

(by Shirley McNevich)

4 boneless, skinless chicken breasts
1 cup salsa (your choice of spiciness)
1 cup shredded cheddar cheese
1 minced garlic clove
1 pinch salt
1 pinch black pepper (fresh ground if you have it)
1 pinch ground cumin
Your choice of sliced vegetables (tomatoes, green peppers, red peppers, onions, etc.--as many as you wish)
Optional--crushed tortilla chips

Preheat oven to 375 degrees. Grease a skillet and turn heat to medium. In a bowl add salt, pepper, minced garlic and cumin--stir. Poke the chicken pieces with a fork all over and on both sides. Rub chicken pieces on both sides with the garlic mixture. Cook in the skillet on medium heat until brown on both sides (slice one open to make sure center is not pink). Grease a 9 x 13 baking dish or casserole dish and arrange the chicken pieces on the bottom. Add layers of your choices of sliced vegetables next. Pour the salsa over the vegetables and sprinkle the cheese over the top of the salsa. Bake at 375 degrees for 15 to 20 minutes--cheese should be bubbling. Serve on plates and top with crushed tortilla chips if you wish.

#683 - Spaghetti and Meatballs

(by Shirley McNevich)

Meatballs: 1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal, 3 slices of Italian bread (soaked in milk and then squeezed dry), 1/2 of a medium onion (chopped), 2 TBSP minced parsley, 1 tsp. garlic powder, 1/2 cup grated Romano cheese, 2 eggs, vegetable oil.

Spaghetti/sauce: 1/3 cup olive oil, 3 garlic clove halves, 1/2 of a medium onion (chopped), 2 - 28oz. cans crushed plum tomatoes, 2 basil leaves, 1/2 tsp. oregano, salt and pepper (to your taste), 1/4 cup water, 1 lb. Barilla spaghetti.

In a bowl add ground beef, ground pork, ground veal, chopped onion, parsley, garlic powder, eggs, and Romano cheese. Break the milk-soaked Italian break into bite sized pieces and add to the mixture. Use your hands to knead (but not squeeze) all of the ingredients. Once mixed, shape into your favorite size of meatballs. In a saucepan (must be large enough to hold all meatballs in a single layer) add 1/4" of vegetable oil. Add the meatballs in a single layer to the saucepan and gently turn each so they are coated with vegetable oil. Place the saucepan in a preheated 450 degree oven. As they brown on top, use tongs to gently turned them until browned on all sides. Once browned, turn heat back just enough to keep the meatballs warm.

Heat the olive oil in a large pot over medium heat--add garlic cloves and chopped onions--cook until the garlic and onions are see-through. Add the crushed tomatoes, basil leaves, oregano, water, salt and pepper--stir and bring to a boil, then turn heat back to simmer and simmer for 45 minutes, stirring occasionally. While the sauce is simmering, in a large pot add 1 TBSP salt and fill with water--bring water to a boil and cook the spaghetti to your taste (al dente, etc.). Drain the spaghetti. Remove the bay leaves and garlic cloves from the sauce. Use a spaghetti serving utensil to place spaghetti on each plate, add sauce to the top. Place a few meatballs on top of the sauce before serving. Serve with Parmesan cheese as a side.

#682 - Glazed Apple Cookies

(by Shirley McNevich)

1/2 cup Crisco shortening
1 tsp. baking soda
1 1/2 cups packed Domino's dark brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. ground cloves
1 egg (beaten)
1/2 tsp. nutmeg
1 cup finely chopped baking apples (washed and peeled before chopping)
1 cup chopped nuts (optional)
1/4 cup milk
1/2 cup raisins (optional)--(boil for 5 minutes and drain before adding)
2 cups flour
Glaze: 1 1/2 cups Domino's powdered sugar, 1 TBSP melted butter, 1 tsp. vanilla, 2 1/2 TBSP milk

In a mixer add Crisco, dark brown sugar--beat. Add egg--beat. Add baking soda, ground cloves, cinnamon, salt, nutmeg--beat. Add milk--beat. Slowly add flour--beat (if it gets too stiff for mixer continue by hand). Remove bowl from mixer--add chopped apples, nuts (optional) and raisins (optional)--stir until mixed. Drop by spoonsful on to greased cookie sheets. Bake at 400 degrees for 10-12 minutes. While cookies are baking, make the glaze--in a bowl add powdered sugar, melted butter, vanilla and milk--stir until smooth. Cool cookies a few minutes and frost the cookies while they are still warm (but not hot).

#681 - Rhubarb Custard Pie

(by Shirley McNevich)

1 unbaked pie dough (or make your own)
2 cups rhubarb (washed and cut into small pieces)
1 1/2 cups white sugar
3 heaping TBSP flour
1/2 tsp. nutmeg
1 TBSP butter
3 eggs

Spray a pie plate with Pam, insert pie dough, flute the edges and spray the inside of the pie dough with Pam. Spread the sliced rhubarb evenly into the pie dough. In a mixer add flour, white sugar, nutmeg, butter, eggs--beat until smooth. Pour mixture over the top of the rhubarb. Place pie plate on a cookie sheet to catch drips. Bake at 375 degrees for 45 minutes. Insert a knife to test--if it comes out clean it's done.

#680 - Pumpkin Sponge Pies

(by Shirley McNevich)

1 cup white sugar
4 eggs (separated)
2 TBSP butter
2 heaping TBSP flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
2 cups hot milk
1/2 cup minute tapioca mix
1 cup canned pumpkin
2 unbaked pie crust doughs (or make your own pie dough)

In a mixer add the 4 egg whites--beat until stiff and set aside. In a separate mixer bowl add white sugar, egg yolks, butter, flour--beat. Add pumpkin, cinnamon, nutmeg, salt and vanilla--beat. Remove bowl from mixer and add the egg whites and hot milk--stir. Spray two 9" pie plates with Pam, add an unbaked pie dough to each, spray the inside of each pie dough with Pam. Flute the edges. Pour 1/4 cup of the minute tapioca evenly on the bottom of each pie dough. Pour half of the pumpkin filling into each pie dough. Sprinkle a little cinnamon on the top of each pie. Place a cookie sheet under each pie to catch drips. Bake at 425 degrees for 40-45 minutes.

#679 - Creamy Chicken Casserole

(by Shirley McNevich)

1 cup diced carrots
3/4 cup chopped onions
1/2 cup chopped celery
1/4 cup Swanson's chicken broth
1 can Campbell's cream of chicken soup (condensed)
1 cup Breakstone's sour cream
3 cups cooked chicken diced into bite sized pieces
1/2 cup chopped mushrooms
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1 1/4 cups shredded cheddar cheese

In a saucepan add diced carrots, chopped onion, chopped celery and chicken broth--stir and simmer 20 minutes. In a 3 quart casserole dish add cream of chicken soup, sour cream, diced chicken, chopped mushrooms, Worcestershire sauce, 1 tsp. salt and pepper. Pour everything from the saucepan on top of the ingredients in the casserole dish--stir well. In separate bowl add flour, baking powder and 1/2 tsp. salt--add eggs, milk and 1 cup of the shredded cheddar cheese--mix just until blended. Sprinkle this mixture over the top of the casserole. Bake at 350 degrees for 40-45 minutes or until golden brown. Remove casserole from oven, sprinkle with remaining cheddar cheese and return to the oven until cheese is melted.

#678 - Deep Dish Pizza

(by Shirley McNevich)

3 1/2 cups flour
1 1/2 cups water
1/2 cup yellow cornmeal
1/2 cup canola oil
1 tsp. white sugar
1 tsp. salt
2 1/4 tsp. active dry yeast
3 1/2 cups crushed tomatoes (if you can find crushed tomatoes that contains different varieties of tomatoes in the same can, it is much better)
fresh grated Parmesan cheese
sliced mozzarella cheese
sliced provolone cheese
pizza seasoning OR Italians seasoning OR oregano
Your choice of extra toppings (pepperoni, sausage, etc.)
Regular olive oil (NOT extra virgin)

In a mixer with the dough hook attachment add water, white sugar, yeast, flour, cornmeal and salt--mix on low for a few minutes, then slowly add the canola oil. Once all of the oil has been added, mix the dough for 7-8 minutes. Remove the dough from the mixer and form it into a smooth ball. Drop the dough ball into a bowl and place a dish towel over the top--place the covered bowl in the refrigerator overnight. The next day move your lowest oven rack to the bottom third of your oven and preheat the oven to 450 degrees for ONE HOUR. Do NOT skip this step! Remove the bowl from the refrigerator and set it on the counter for the entire hour while the oven is heating up. Use regular olive oil to grease a 15" wide/2" deep pizza pan. Place the dough in the center of the pizza pan and work it out to cover the entire bottom, then work it up the sides of the pan. Use the slices of mozzarella and provolone cheese to cover the entire bottom of the crust. Add your desired toppings next (such as pepperoni, sausage, etc.). Top with the 3 1/2 cups of crushed tomatoes. Sprinkle the pizza seasoning on top of the tomatoes (or Italian seasonings, oregano, etc.). Finally, sprinkle the entire top with the fresh grated Parmesan cheese. Place the pizza in the center of the bottom oven rack (making sure the rack is in the bottom third of the oven). You may want to place a cookie sheet under the pizza pan to catch any drips. Bake 20-25 minutes or until the crust is golden brown. Remove from oven and let it set for 3-5 minutes before cutting.