#772 - Ham and Potato Soup

(by Shirley McNevich)

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

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

#771 - Stuffed Ham (Oven Cooked)

(by Joyce Ann Schirmacher - friend)

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

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

#770 - Butterscotch Bundt Cake

(by Shirley McNevich)

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

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

#769 - Butterscotch Crisp

(by Shirley McNevich)

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

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

#768 - Cauliflower and Brown Rice Casserole

(by Shirley McNevich)

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

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

#767 - Malted Milk Ball Cookies

(by Shirley McNevich)

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

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

#766 - Teriyaki Turkey Pasta Salad

(by Shirley McNevich)

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

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

#765 - Oreo Ice Cream Cake

(by Shirley McNevich)

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

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

#764 - Peanut Butter Blondies

(by Shirley McNevich)

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

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

#763 - Corn Casserole

(by Shirley McNevich)

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

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

#762 - Shortbread Bars

(by Shirley McNevich)

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

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

#761 - Green Beans and Meatballs

(by Shirley McNevich)

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

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

#760 - Yellow Applesauce Cake

(by Shirley McNevich)

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


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

#759 - Bisquick Zucchini Bread

(by Shirley McNevich)

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

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

#758 - Cranberry Nut Bars

(by Shirley McNevich)

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

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

#757 - Easy Smores (S'mores)

(by Shirley McNevich)

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

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

#756 - Double Pumpkin Pie

(by Shirley McNevich)

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

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

#755 - Orange Salad

(by Ruth Garrett - friend)

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

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

#754 - Sour Cream Potato Casserole

(by Shirley McNevich)

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

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

#753 - Cheeseburger Rice

(by Shirley McNevich)

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

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

#752 - Cream Cheese Pecan Frosting

(by Shirley McNevich)

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

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

#751 - Carrot Pineapple Cake

(by Shirley McNevich)

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

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

#750 - White Chocolate Chocolate Muffins

(by Shirley McNevich)

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

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

#749 - Sour Cream Strawberry Whip

(by Shirley McNevich)

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

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

#748 - White Chocolate Butterscotch Cookies

(by Shirley McNevich)

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

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

#747 - Butter Mints

(by Shirley McNevich)

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

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

#746 - Angelfood Cookies

(by Shirley McNevich)

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

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

#745 - No Bake Pumpkin Pie

(by Shirley McNevich)

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

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

#744 - Peppermint Patties

(by Shirley McNevich)

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

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

#743 - Turtle Cheesecake

(by Shirley McNevich)

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

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

#742 - Ritz Bacon Dip

(by Shirley McNevich)

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

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

#741 - Cheese Straws

(by Shirley McNevich)

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

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

#740 - Homemade Pralines

(by Shirley McNevich)

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

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

#739 - Strawberry Bread

(by Shirley McNevich)

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

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

#738 - Cranberry Citrus Punch

(by Shirley McNevich)

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

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

#737 - Skillet Lasagna

(by Shirley McNevich)

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

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

#736 - Burger Dip

(by Shirley McNevich)

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

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

#735 - Hot Dog Chili Sauce

(by Shirley McNevich)

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

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

#734 - Quick Peanut Brittle

(by Shirley McNevich)

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

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

#733 - Pineapple Citrus Punch

(by Shirley McNevich)

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

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

#732 - Baked French Fries

(by Shirley McNevich)

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

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

#731 - Breakfast Potatoes

(by Shirley McNevich)

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

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

#730 - Potato and Cheese Casserole

(by Shirley McNevich)

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

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

#729 - Burger Casserole

(by Shirley McNevich)

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

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

#728 - Skillet Beef and Macaroni

(by Shirley McNevich)

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

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

#727 - Chicken and Broccoli Alfredo

(by Shirley McNevich)

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

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

#726 - Cherry Pecan Bread

(by Shirley McNevich)

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

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

#725 - Scratch Lemon Cake

(by Shirley McNevich)

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

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

#724 - Nut Bread

(by Aunt Mary [Witt] Jurewicz)

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

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

#723 - Pizza Quiche

(by Shirley McNevich)

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

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

#722 - Dutch Apple Dessert

(by Shirley McNevich)

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

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

#721 - Peanut Butter Pudding Pie

(by Shirley McNevich)

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

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

#720 - Layered Fruit Squares

(by Shirley McNevich)

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

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