#1172 - Snack Dip

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
2 TBSP white sugar
3 TBSP milk
2 cups thawed Cool Whip
1 tsp. vanilla

In a mixer add cream cheese--beat. Add white sugar and milk--beat. Add vanilla--beat. Remove bowl from mixer--add Cool Whip and fold in using a spoon.

#1171 - Potato and Sharp Cheese Casserole

(by Shirley McNevich)

6 medium red potatoes (washed and peeled)
1/4 cup melted butter
1/2 tsp. salt
1/4 tsp. pepper
1 cup grated sharp cheese
3 TBSP Parmesan cheese

Wash, peel and slice potatoes (as thin as you can slice them)--place sliced potatoes into a greased casserole dish. Sprinkle melted butter over the top of the potatoes. Sprinkle salt and pepper over the top of the potatoes (more if you wish). Place a lid or foil over the top of the casserole. Bake at 400 degrees until potatoes are tender--test with a fork. Remove from oven, sprinkle Parmesan cheese and sharp cheese on top--return to oven uncovered until cheese is melted.

#1170 - Quick Chicken and Rice

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 TBSP canola oil
salt and pepper to taste
1 - 10.75oz. can Campbell's cream of chicken soup
1 1/3 cups water
2 cups uncooked Minute Rice

In a skillet add canola oil and chicken breasts--over medium heat cook chicken breasts (both sides) until no longer pink inside. Sprinkle salt and pepper on chicken pieces while they are cooking (both sides). Remove chicken from skillet--carefully wipe the canola oil out of the skillet with a wad of paper towels (pan will still be hot). Cut the chicken into bite sized pieces. In the cleaned skillet add cream of chicken soup and water--stir and cook over medium heat--bring to a boil. Turn heat down to low, add Minute rice and chicken pieces to the soup mixture. Put a lid on the skillet and cook over low heat for a few minutes until rice is done (about 5 minutes). Remove lid, stir and serve.

#1169 - Ceciarchiata

(by Rachel Guarini - friend)

3 beaten eggs
2 cups unbleached flour + extra for dredging
1/2 tsp. salt
1 cup olive oil
1 cup honey
1/2 cup coarsely chopped hazelnuts (toasted)
2 tsp. lemon zest (grated lemon peel)
1 tsp. lemon juice
1 cup coarsely chopped almonds (toasted)

Preheat the oven to 500 degrees. Place the almonds on a cookie sheet and roast them for 4-5 minutes. Shake the pan a couple of times--be careful so they don't burn. Cool almonds to room temperature, then chop almonds into coarse pieces. Repeat same procedure with the hazelnuts. In a bowl add beaten eggs, flour, and salt--make a soft dough. Place dough on floured counter--knead the dough 1-2 minutes. Shape dough into a ball, flatten it with your hands, and sprinkle lightly with flour. Roll the dough out to 1/4 inch thick (rectangle shape). With a pizza cutter, cut the dough into 1/4 inch wide strips. Dredge the dough strips in flour--cut each strip into dime sized pieces and dredge again with flour--shake off any extra flour. Heat the olive oil in a small saucepan--fry a handful of the dough bits at a time until lightly browned--be sure to stir them. Drain the dough bits on paper towels and let them cool. Bring the honey to a boil in a heavy saucepan--simmer over medium high heat for about 3 minutes. Add all the dough balls, prepared hazelnuts, lemon zest and lemon juice to the honey mixture--cook over low heat for 7 minutes. Spread the toasted almonds over an oiled round serving platter and pour the hot dough ball mixture on top--let it sit for a few minutes. When the mixture is cool enough to be handled, shape it into a circle on the oiled platter using your moistened hands. Let it cool to room temperature (it will harden slightly). Break into bite sized pieces.

#1168 - Grilled Cheese Sandwiches

(by Shirley McNevich)

cheese slice singles (American, mozzarella--whatever you like best)
sliced bread (any style you like)
butter
sliced tomatoes (optional)
sliced cooked bacon (optional)

Place a skillet over LOW heat--spray it with Pam. Butter two slices of bread. Place two slices of cheese between the bread (unbuttered side) so that the buttered side of the bread is on the OUTSIDE of the sandwich. Use a spatula to place the sandwich in the skillet. Cook until bottom side is browned, then flip and cook the other side. Optional--place tomato and cooked bacon BETWEEN the two cheese slices before cooking.

#1167 - Cream Cheese Drop Cookies #2

(by Shirley McNevich)

4 softened sticks butter
2 - 3oz. Philadelphia cream cheese (6oz. total)
1 cup white sugar
2 tsp. vanilla
4 cups flour
colored sugar (optional)

In a mixer add butter and cream cheese--beat. Add white sugar--beat well. Add vanilla--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Sprinkle cookies with colored holiday sugar if you wish. Bake at 375 degrees for 8-10 minutes.

#1166 - Easy Rocky Road Fudge

(by Shirley McNevich)

16 squares Baker's semi-sweet baking chocolate (2 - 8 square packages)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. vanilla
1 cup chopped nuts
2 cups mini marshmallows

In a microwave safe bowl add all chocolate squares and Eagle milk--microwave on high for 1 minute, stir--repeat until chocolate is completely melted and smooth. Add marshmallows, vanilla and nuts--stir. Spread mixture into a greased 8" fudge pan. Let is sit on the counter until room temperature, then refrigerate until nice and firm. Cut into squares.

#1165 - Microwave Fudge Frosting

(by Shirley McNevich)

6 squares Baker's semi-sweet baking chocolate
4 cups Domino's powdered sugar
1 stick softened Parkay margarine
1/3 cup milk
2 tsp. vanilla

In a microwave safe bowl add baking chocolate--microwave on high for one minute, then stir. Microwave again for 1 minute, then stir. Repeat until all chocolate is melted and smooth. In a mixer add melted chocolate, powdered sugar, Parkay--beat. Add milk and vanilla--beat until mixed, then continue beating until smooth. If too runny, add more powdered sugar. If too thick, add a little more milk and beat again.

#1164 - Coconut Oatmeal Cookies

(by Dorothy [Schuck] Amerman - friend)

8 TBSP butter
1 cup Domino's dark brown sugar
1 egg
2 cups Quaker quick oats
2 TBSP flour
1/2 cup Baker's angelflake coconut

In a mixer add butter and brown sugar--beat. Add egg--beat. Add flour--beat. Add oatmeal and coconut--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees until lightly browned (8-10 minutes).

#1163 - Cream Cheese Banana Pie

(by Shirley McNevich)

1 Keebler 9" ready-made graham cracker crust (or make your own)
2 ripe bananas
1 - 8oz. Philadelphia cream cheese
2 cups milk
1 - 3.75oz. box Jell-O vanilla INSTANT pudding/pie filling
1/2 of a 7oz. bag Baker's angelflake coconut (toasted if you wish)

In a mixer add cream cheese and 1/2 cup of the milk--beat. Add pudding mix and the other 1 1/2 cups milk--beat until smooth. Remove bowl from mixer. Slice the bananas into coin shaped pieces--place all of the banana pieces into the graham cracker crust. Pour the cream cheese mixture on top of the bananas--use a spatula to even out the batter. Refrigerate overnight. Before serving, add the coconut (untoasted OR toasted) by sprinkling it on top of the pie.

#1162 - Raisin Molasses Cookies

(by Margaret Wetzel - friend)

1 cup white sugar
1 cup Crisco shortening
1 cup Brer Rabbit green label baking molasses
2 tsp. baking soda
1 egg
1 cup buttermilk
1 cup raisins
4 cups flour
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt

Put raisins in a saucepan--cover them with water. Bring the water to a boil, then boil the raisins for 5 minutes--drain the raisins and set aside. In a mixer add white sugar and Crisco--beat. Add egg--beat. Add molasses--beat. Add buttermilk, cinnamon, cloves, baking soda and salt--beat. Slowly add flour--beat--if it gets too stiff for the mixer remove bowl from mixer and continue with a wooden spoon. Add raisins--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#1161 - No Crust Shoo Fly Pie

(by Ruth Garrett - friend)

1 cup Grandma's (brand) unsulfered molasses
1 cup boiling water
3 cups flour
1 cup white sugar
1/2 tsp. salt
1 tsp. baking soda
1 cup Crisco shortening
2 - 9" pie plates

In a bowl add flour, white sugar, and salt--stir. Add Crisco--mix with your hands until it makes crumbs--set aside. In a separate bowl add molasses, boiling water, and baking soda--stir until it fizzes. Grease both pie plates with Pam. Pour half of the crumb mixture into each of the pie plate. Pour half of the molasses mixture SLOWLY on top of the crumb mixture in each pie plate. Use your forefinger to LIGHTLY stir the molasses and crumb mixture together. Bake at 400 degrees for 35 minutes--test with a toothpick for doneness.

#1160 - Taralli (Italian Pretzels/Bagels)

(by Rachel Guarini - friend)

1 - .25 ounce package active dry yeast
1 1/2 cups water
1/4 cup margarine
1 1/2 TBSP white sugar
1 TBSP salt
1 egg
5 lbs. all-purpose flour
1/2 cup fennel seeds
1/4 cup water (if needed)

In a bowl, dissolve yeast in 1 1/2 cups water--let stand for 5 minutes. In a large bowl combine margarine, white sugar, salt, and egg. Add yeast mixture and 1/2 of the flour to the egg mixture--mix until smooth. Stir in the remaining flour and the fennel seeds. Mix in additional water as needed to make a stiff dough. Turn dough out onto a lightly floured surface--knead well. Place dough in a lightly oiled bowl and turn once to coat surface. Cover dough bowl with a damp cloth and place in a warm spot to rise for about 90 minutes. Roll dough into short ropes about 1/2 inch thick. Join ends to form a donut/bagel shape. Set aside to rise for a few minutes. Preheat oven to 350 degrees. Fill a large saucepan half full of water--bring to a boil. Drop each taralli into water and boil for 1 minute. Remove from water and let both sides dry on a sheet of waxed paper. Bake at 350 degrees on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

#1159 - Thrallals Cookies

(by Marilyn Ruane & Donna [Miller] Unger - friend)

6 tsp. baking powder
2 sticks butter (softened)
1 cup white sugar
6 eggs
1 tsp. vanilla
6 cups flour
1/4 tsp. salt
the juice from 1/2 of a fresh orange
the grated zest from the peel of 1/2 of a fresh orange

In a mixer add butter, white sugar and eggs--beat. Add salt, baking powder--beat. Slowly add flour--beat. Add vanilla, orange juice, and orange zest--beat. Remove mixer bowl from stand--use your hands to knead the cookie dough in the bowl until batter is smooth. Take a teaspoonful of the dough at a time, roll it into a ball and then shape it (patting it down) into an oval shape (sort of like the shape of an egg). Place cookie dough on to UNgreased cookie sheets--repeat with all dough. Bake at 350 degrees for 9 minutes. Cool completely, then frost using our frosting recipe:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margarine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

#1158 - Cheesy Vegetable Dip

(by Shirley McNevich)

1lb. Velveeta cheese (cubed)
1 1/3 cups Breakstone's sour cream
4 TBSP chopped green pepper (finely chopped)
4 TBSP chopped onion (finely chopped)
4 TBSP chopped pimentos (finely chopped)

Drain pimentos and place them on paper towels to soak up extra water--chop the pimentos, green pepper and onions--set aside. In a saucepan over low heat add cheese cubes and sour cream--cook and stir until melted and smooth. Remove saucepan from heat--add chopped pimentos, chopped green pepper, and chopped onions--stir. Cool to room temperature, then refrigerate. Serve it as a dip with chopped fresh vegetables.

#1157 - Kitchen Sink Cookies

(by Shirley McNevich)

1 cup white sugar

1 cup Domino's dark brown sugar (packed)

1 cup softened butter

1 cup canola oil

1 egg

1 cup Baker's angelflake coconut

1 cup Quaker quick oats

1 cup Rice Krispies cereal

1 cup Nestle's semi-sweet chocolate bits

1 or 2 tsp. vanilla

1 tsp. cream of tartar

3 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

In a mixer add egg, white sugar, brown sugar and butter--beat. Add canola oil, vanilla, cream of tartar, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, quick oats, Rice Krispies, and chocolate bits--stir with a wooden spoon until mixed (it takes awhile to get it mixed completely). Drop by teaspoonsfuls OR tablespoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-12 minutes.

#1156 - Pumpkin Dump Cake

(by Joanie [ Diehl] Koke - friend)

2 - 15oz. cans Libby's pumpkin
3 eggs
3 tsp. cinnamon
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 tsp. salt
1 cup white sugar
1 box Duncan Hines or Betty Crocker yellow cake mix
3/4 cup Parkay margarine
1/2 cup chopped pecans OR chopped walnuts

In a bowl add eggs--beat with a whisk. Add pumpkin--beat with a whisk. Add white sugar, salt and cinnamon--beat with a whisk. Add Carnation milk--beat with a whisk. Grease a 9 x 13 cake pan--pour the pumpkin mixture into the greased cake pan. Use your hands to sprinkle the entire box of cake mix (dry) on top of the pumpkin mixture. Cut the margarine into small pieces and place pieces evenly on top of the dry cake mix. Sprinkle chopped nuts on top. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Watch carefully so the chopped nuts don't burn.

#1155 - Cauliflower Salad

(by Pat Klase - friend)

1 large head cauliflower (washed and cut into bite sized pieces)
1 cup chopped onion
1 cup chopped celery
1/2 cup sour cream
1/2 cup Italian salad dressing
1 tsp. dill seed (optional)
salt and pepper to taste

In a bowl add chopped onion, chopped celery, sour cream, Italian dressing, salt, pepper and dill seed--stir until mixed. Put the cauliflower pieces into a serving bowl--pour the dressing mixture on top of the cauliflower pieces--stir. Refrigerate until cold. Stir again before serving.

#1154 - No Bake Peanut Butter Candy

(by Marty Gearhart - friend)

2lb. Domino's powdered sugar
2 tsp. vanilla
3/4 stick butter (softened)
1 - 12oz. can Carnation evaporated milk (NOT condensed)
Jif peanut butter

In a large bowl add softened butter--beat with a spoon. Add vanilla--beat with a spoon. Add all of the powdered sugar--stir. Add 1/4 of the evaporated milk--stir. Add another 1/4 of the evaporated milk--stir. For the remaining milk, add JUST ENOUGH so that the batter ends up like the texture of cookie dough (you most likely WILL NOT use the whole can of milk). Sprinkle a little powdered sugar on your counter--place 1/2 of the dough on top. Sprinkle a little powdered sugar on top of the dough. Use a rolling pin to roll the dough to about 1/4" thick. Use a spatula to smear a layer of peanut butter all over the top of the dough. Start at one end of the dough and carefully roll the dough (like a jelly roll). Wrap the dough roll in Saran wrap and place on a cookie sheet. Repeat with second half of the dough. Refrigerate the dough for 1 hour. Remove the dough from the refrigerator, remove the Saran wrap, and slice each roll into 1/2" thick coin shaped pieces. Place each piece on Saran wrap covered cookie sheets. Repeat with all dough rolls. Refrigerate until cold. Keep them refrigerated.

#1153 - No Sugar Rice Pudding

(by Shirley McNevich)

2 cups cooked/cooled rice (add 1 tsp. salt when cooking the rice)
2 cups COLD milk
One 1 ounce (1oz.) package Jell-O sugar free instant vanilla pudding
1 tsp. vanilla

In a bowl add milk and pudding mix--beat with a whisk until it starts to get thick. Add vanilla and cooked rice--stir with a spoon until mixed. Refrigerate.

#1152 - Creamy Butter Cookies

(by Shirley McNevich)

3 sticks softened butter (NO substitutes)
2 cups white sugar
4 eggs
4 1/2 cups flour
2 TBSP baking powder
3/4 tsp. salt
2 tsp. vanilla

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking powder, salt and vanilla--beat. Slowly add flour--beat. Drop by rounded tablespoonfuls on to greased cookie sheets. Sprinkle each cookie with a little white sugar or colored holiday sugar. Bake at 325 degrees for 12-15 minutes.

#1151 - Mac & Cheese Pie

(by Shirley McNevich)

2 cups shredded cheddar cheese + 1/4 cup shredded cheddar cheese
1 cup uncooked macaroni
2 1/4 cups milk
4 eggs
1/2 cup Bisquick
1/2 to 1 tsp. salt
1/2 tsp. pepper

Grease an 8" x 8" baking dish--set aside. In a bowl add 2 cups shredded cheddar cheese and dry macaroni--mix with your hands, then sprinkle the mixture into the greased dish. In a blender add milk, eggs, salt, pepper and Bisquick--blend on high for 20 seconds. Pour the mixture from the blender on top of the dry macaroni mixture in the baking dish. Bake at 375-400 degrees for 40 minutes or until inserted knife comes out clean. Remove from oven, sprinkle 1/4 cup shredded cheddar cheese on top and return it to oven until cheese melts.

#1150 - Coffee Angelfood Cake

(by Shirley McNevich)

1 box white angelfood cake mix
1 TBSP Hershey's cocoa
1 1/3 cups cold coffee (black)
1 bar Hershey's chocolate (shaved with a cabbage grater)
Frosting: 1 envelope Dream Whip; 2 TBSP Domino's powdered sugar; 2 tsp. Hershey's cocoa

In a mixer add cake mix and 1 TBSP Hershey's cocoa, then add the rest of the ingredients listed on the box EXCEPT substitute the cold coffee for the water. Beat the batter. Bake and cool cake according to box directions. Remove the cake from the angelfood cake pan and place it on to cake plate. Frosting: in a mixer prepare Dream Whip according to envelope directions--beat. Add powdered sugar and 2 tsp. Hershey's cocoa--beat until blended. Spread the frosting on the cake. Sprinkle chocolate shavings on top of frosting.

#1149 - Chocolate Meringue Pie

(by Shirley McNevich)

1 - 3.75oz. box Jell-O chocolate pudding/pie filling (NOT INSTANT)
2 TBSP Domino's dark brown sugar
1/2 of one square Baker's unsweetened baking chocolate
2 cups milk
2 eggs
2 TBSP butter
1/4 tsp. cream of tartar
1 - 9" pie shell dough (baked and cooled)
2 TBSP white sugar

In a saucepan add chocolate pudding mix, brown sugar and unsweetened chocolate--add 2 cups milk--stir. Separate the egg yolks from the egg whites (save egg whites for later)--add the egg yolks to a cup and beat with a fork. Add beaten egg yolks to the milk mixture--put the saucepan with the milk mixture on the stove over medium heat--cook and stir constantly until milk mixture is boiling. Once boiling, remove saucepan from heat and add the butter--stir until mixed. Let the mixture cool for 10 minutes (stir it now and then while it's cooling). In a mixer add egg whites--beat on high speed until they are foamy. Slowly add the white sugar to the egg whites--beat. Add cream of tartar to egg whites--beat until stiff peaks are formed. Pour chocolate mixture into BAKED pie shell. Scoop egg white mixture (meringue) on top of the chocolate mixture--use a spatula to spread the meringue so you can't see any of the chocolate--go right up and on the baked pie dough. Wet you index finger, start in the center of the pie, and start making a spiral in the meringue. Bake at 425 degrees for 5-10 minutes or until meringue is lightly browned. Cool completely, then refrigerate.

#1148 - Crunchy Bundt Cake

(by Shirley McNevich)

3/4 cup crushed Wheaties cereal (measure AFTER crushing)
1/2 tsp. cinnamon
1 box white angelfood cake mix

In a bowl add crushed Wheaties and cinnamon--stir with a spoon to mix. In a mixer, prepare the angelfood cake mix according to box directions. Once batter is ready, remove bowl from mixer--add the Wheaties/cinnamon mixture to the cake batter--stir. Pour batter into an UNgreased bundt cake pan. Bake at 350 degrees for the time listed on the box directions.

#1147 - Quick Potato Pancakes

(by Shirley McNevich)

2 eggs
1/4 cup milk
2 cups shredded red potatoes (use a cabbage cutter to shred them)
1/4 cup Bisquick
1 tsp. salt
1 TBSP butter

In a bowl add eggs--beat with a whisk. Add milk--beat with a whisk. Add shredded potatoes, Bisquick and salt--stir with a spoon. In a skillet over medium low heat add butter--melt the butter. Drop the batter one TBSP at a time into the buttered skillet. Cook until bottom is browned, then flip and brown other side. If it's a large skillet you can do a few at a time.

#1146 - French Apple Pie

(by Shirley McNevich)

6 cups sliced tart apples (no peels)
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup milk
2 TBSP softened butter
2 eggs
1 cup white sugar
1/2 cup Bisquick
Crumbs: 3 TBSP butter (cold--NOT softened); 1 cup Bisquick; 1/3 cup Domino's dark brown sugar (packed)

Wash, peel, core and slice apples. In a large bowl add apples, cinnamon and nutmeg--stir. Pour the apples into a 10" x 1.5" pie plate (greased). In a blender add milk, 2 TBSP butter, eggs, white sugar and 1/2 cup Bisquick--turn blender on high for 15 seconds. Pour milk mixture over the apples in the pie plate. In a separate bowl add 3 TBSP butter, 1 cup Bisquick and brown sugar--cut in the butter using two knives until it makes crumbs. Sprinkle crumbs on top of the pie. Place the pie on a cookie sheet to catch drips. Bake at 325 degrees for 55-65 minutes--test with a knife for doneness.

#1145 - Mandarin Orange Salad

(by Aunt Eileen [Knouse] Carter)

1/2 cup almond slivers
3 TBSP white sugar
1/2 head iceberg lettuce (washed and torn into bite sized pieces)
1/2 bunch Romaine lettuce (washed and torn into bite sized pieces)
1 cup chopped celery
2 green onions (chopped)
1 - 11oz. can Dole mandarin orange slices (drained)
Dressing: 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 cup canola oil; 1 TBSP chopped parsley; 1 TBSP white sugar; 2 TBSP cider vinegar

In a saucepan over low heat add 3 TBSP white sugar and almond slivers--cook and stir until sugar melts and almonds become coated with sugar (watch it carefully--it burns easily)--set aside to cool. In a small bowl add salt, pepper, canola oil, chopped parsley, 1 TBSP white sugar and cider vinegar--stir until mixed and refrigerate it until cold. In a large salad serving bowl add lettuce, celery and chopped green onions--toss. When ready too eat add sugared almonds and drained mandarin oranges on top of salad. Pour dressing over the top--toss to coat.

#1144 - Steamed Shrimp and Beer

(by Shirley McNevich)

Old Bay Seasoning
2 1/2 cups cider vinegar
2 1/2 cups warm beer
5lb. frozen shrimp (thawed)--do NOT peel the shrimp before cooking

In a large Dutch oven add cider vinegar and warm beer--stir. Turn heat to medium and bring to a boil. Once boiling, add a steamer basket to the top of the Dutch oven and add half of the shrimp--sprinkle each layer of shrimp with Old Bay seasoning--LOTS if you like it really spicy. Keep the heat at medium while steaming the shrimp--place the lid of the Dutch oven on top of the shrimp so they will cook faster. When the shrimp turn pink they are done. Repeat with the second half of your shrimp. Note: watch the liquid carefully--if you start running out of liquid in the bottom of the Dutch oven, add a little more beer and cider vinegar--don't let it go dry.

#1143 - Holiday Candy Peanuts

(by Shirley McNevich)

4 cups raw peanuts (if you buy the peanuts in the shell, you will need to shell them and take the brown skins off, then measure until you have 4 cups of raw peanuts)
2 cups white sugar
2/3 cup water
1/4 tsp. salt
1/4 tsp. cinnamon
1 tsp. vanilla

In a Dutch oven over medium heat add water, white sugar and raw peanuts--cook and stir (you MUST stir continuously or they will burn). Keep cooking and stirring until the peanuts are a medium brown color (some people like them dark brown--it's up to you)--it takes about 12-15 minutes. When they are done to your taste, add salt and cinnamon--stir well. Remove the Dutch oven from the heat--add vanilla and stir WELL. Spread the mixture in a single layer on several greased cookie sheets. Cool completely, then use the handle end of a table knife to break them into smaller chunks/clusters.

#1142 - Cider Fizz Punch

(by Shirley McNevich)

8 cups apple cider (NOT apple juice)
4 cups Dole pineapple juice
4 cups Tropicana orange juice
4 cups 7UP lemon lime soda
orange slices (optional)

In a punch bowl add apple cider, pineapple juice and orange juice--stir. Just before serving add the 7UP--stir. Float the orange slices on top of the punch. Makes a little more than a gallon.

#1141 - Mini Cinnamon Rolls

(by Shirley McNevich)

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 TBSP Crisco shortening
1/3 cup milk
2 TBSP butter (melted)
cinnamon for sprinkling

In a bowl add flour, baking powder, salt and Crisco--mix with your hands. Add milk--stir with a spoon until dough is formed. Flour your counter--place dough ball on top of floured counter, then sprinkle the top of the dough with flour. Knead the dough 15 times, turning as you go, then use a rolling pin to roll the dough to 1/4" thick. Melt the butter, then brush the top of the dough with the melted butter. Sprinkle the top of the dough with cinnamon. Start at one of the long ends of the dough and roll the dough up (like a jelly roll). Grease muffin tins. Slice the dough roll into 2" thick coin shaped pieces, and place one dough piece into each muffin cup (you should be able to see the swirls in the dough if your put them in the muffin cups correctly). Bake at 375 degrees for 10-15 minutes until lightly browned. Remove cinnamon rolls from cups--glaze if desired or sprinkle with powdered sugar.

#1140 - Italian Sprinkle Cookies

(by Rachel Guarini - friend)

6 eggs
5 cups flour
2 cups Domino's powdered sugar
2 TBSP + 1 1/2 tsp. baking powder
1 cup shortening (melted)
1 TBSP almond extract
1 1/2 tsp. lemon extract
Glaze: 1/2 cup warm milk; 1 tsp. almond extract; 1 tsp. vanilla; 1 - 1lb. box Domino's powdered sugar; colored sprinkles.

In a mixer add eggs--beat 5 minutes on high speed until foamy--set aside. In a large bowl add flour, 2 cups powdered sugar, and baking soda--stir until mixed. Add melted shortening, almond extract, and lemon extract to the flour mixture--stir until mixed. Add beaten eggs to the dough mixture--stir into a stiff dough. Roll dough into 1" dough balls. Place dough balls on to ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes (the tops of the cookies will not be browned, but the bottoms should be browned slightly). Remove cookies from cookie sheets and GLAZE IMMEDIATELY. Glaze: in a bowl add milk, almond extract and vanilla--stir. Add 1lb. powdered sugar--beat with a whisk until mixed and smooth. Dip hot cookies entirely into the glaze mixture using a slotted spoon--place glazed cookies on wire racks with paper towels underneath so they can drain, then sprinkle cookies with colored sprinkles. Let the cookies dry for 24 hours before storing them.

#1139 - Christmas Cake

(by Ella [Bennett] McCoy)

2 cups Domino's dark brown sugar (packed)
2 cups seedless raisins
2 cups boiling water
3/4 cup Crisco shortening
2 tsp. cinnamon
2 tsp. nutmeg
1/4 tsp. salt
2 tsp. baking soda + 1 TBSP water
3 1/2 cups flour
3/4 cup chopped nuts
3/4 cup Baker's angelflake coconut
green and red holiday sugar sprinkles

In a saucepan over medium heat add brown sugar, seedless raisins, boiling water, Crisco, cinnamon, nutmeg and salt--stir and bring to a boil, then boil for 5 minutes. Remove saucepan from heat. In a cup add baking soda and 1 TBSP water--stir until dissolved. Add baking soda mixture to brown sugar mixture--stir. Let the mixture cool to room temperature, then add flour, chopped nuts and coconut--stir. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 1 hour. Let cake cool slightly, then loosen the edges and flip cake upside down on to a cake plate. Glaze as desired, then sprinkle glaze with red and green holiday sugar sprinkles. Keep covered with foil. It gets better as it ages.

#1138 - Nachos and Black Beans

(by Shirley McNevich)

1 bag Tostitos scoops nacho chips
1 - 16oz. can black beans (drained and rinsed)
1 jar mild, medium or hot salsa dip
1 - 10oz. package frozen whole kernel corn (thawed)
4 green onions (chopped)
2 cups shredded cheese of your choice
1 chopped tomato

Spread nacho chips in a single layer on cookie sheets. In a bowl add beans, corn, salsa and green onions--stir. Use a spoon to put some of the bean mixture on each individual nacho chip. Sprinkle shredded cheese on each of the nacho chips. Bake at 350 degrees until cheese melts. Remove from oven and sprinkle a few chopped tomatoes on top of each nacho chip (on top of the melted cheese).

#1137 - Turkey and Green Beans

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
3/4 cup shredded cheddar cheese
1 tsp. onion flakes
1 tsp. parsley flakes
1 cup diced turkey breast OR chicken breast
1 cup diced carrots (cooked and drained)
1 cup green beans (cooked and drained)
1 tsp. salt
2 cups dry egg noodles (cooked according to package directions)

In a saucepan over medium heat add carrot pieces and cover with water--add 1/2 tsp. salt and stir. Cook until tender, then drain and set aside. In a saucepan over medium heat add green beans and cover with water--add 1/2 tsp. salt and cook until tender, then drain and set aside. Cook egg noodles according to package directions--drain and set aside--do NOT rinse with cold water. In a large greased skillet add cream of chicken soup, shredded cheddar cheese, onion flakes and parsley flakes--stir and cook over medium heat until the cheese is melted. Add the turkey or chicken pieces, cooked carrots, and cooked green beans--turn heat back to simmer and cook/stir until hot. Put some noodles on each plate and top with the turkey/chicken mixture.

#1136 - Easy Blueberry Cobbler

(by Shirley McNevich)

4 to 6 pints fresh or frozen blueberries (thawed)
1/2 cup white sugar
1/2 cup flour
Crumbs: 2 sticks softened butter; 2 cups Domino's dark brown sugar; 1 tsp. cinnamon (OPTIONAL); 1 cup flour; 1 cup Quaker quick oats

Wash and rinse blueberries--they should still be slightly wet. In a large bowl add blueberries, white sugar and 1/2 cup flour--carefully mix with a spoon so blueberries get covered, then let them sit 15 minutes. Butter a 9 x 13 glass cake dish. Spread the blueberries evenly on the bottom of the buttered dish. In a separate bowl add brown sugar and softened butter--stir with a spoon until mixed. Add cinnamon, 1 cup flour and quick oats to the brown sugar mixture--use your hands to mix it into crumbs. Use your hands to sprinkle the crumb mixture evenly on top of the blueberries. Bake at 350 degrees for 30-35 minutes until lightly browned.

#1135 - Cream Cheese Carrots

(by Shirley McNevich)

2 lbs. carrots
2 cubes of chicken bouillon (2 tsp.)
1 - 8oz. Velveeta cheese (cubed)
2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cubed)
4 chopped green onions OR 1/2 of a medium onion (chopped)
1/2 tsp. pepper
1/2 tsp. salt

Wash and peel carrots--cut carrots into coin shaped pieces. In a saucepan over medium heat add an inch of water--add carrots and chicken bouillon and bring to a boil while stirring. Cover and cook until the carrots are slightly tender. Drain the carrots--set aside. In a separate saucepan over low heat add butter, cubed Velveeta--cook and stir until melted and smooth. Add cream cheese cubes, chopped onions, salt and pepper--stir. Cook until melted and smooth. Add the drained carrots to the cream cheese mixture--stir. Pour entire mixture into a 2 qt. greased casserole. Cover the casserole and bake at 350 degrees for 25-30 minutes or until hot enough to serve.

#1134 - Vanilla Whooppee Pies

(by Shirley McNevich)

3 cups flour
3 1/2 tsp. baking powder
1 1/4 cups white sugar
1/2 tsp. salt
1/2 cup Parkay margarine
1 or 2 tsp. vanilla
1 cup milk
1 egg
Filling: 2 egg whites; 2 tsp. vanilla; 4 TBSP flour; 2 TBSP milk; 1 1/2 cups Crisco shortening; 1 lb. Domino's powdered sugar

In a mixer add margarine and white sugar--beat. Add 1 egg and vanilla--beat. Add baking powder, salt and milk--beat. Add flour--beat. Drop by teaspoonfuls on a greased cookie sheet about an inch apart. Bake at 350 degrees for 8-10 minutes. Let them cool before icing. Frosting: in a mixer add egg whites--beat until stiff. Add vanilla, flour, milk--beat. Add Crisco--beat. Slowly add powdered sugar--beat until smooth and fluffy. When cookies are cool, spread icing on one cookie (bottom side) and then top with another cookie (bottom side facing icing). You can freeze them by wrapping each pie in saran wrap and placing in a container.

#1133 - Caramel Frosting/Icing

(by Shirley McNevich)

1 stick butter
2 cups Domino's dark brown sugar
3 heaping TBSP flour
2/3 cup Carnation evaporated milk (NOT CONDENSED)
1 or 2 tsp. vanilla

In a saucepan over low heat add butter--melt the butter and stir. Add brown sugar and flour--stir. Add evaporated milk--stir. Turn heat to medium and while stirring, bring to a boil--once boiling, keep boiling and stirring until the mixture gets thick. Remove saucepan from heat--let it cool to room temperature. Once cooled, add vanilla and stir.

#1132 - Homemade Granola Bars

(by Shirley McNevich)

1 cup granola
1 cup Quaker quick oats
1 cup chopped nuts
1/2 cup flour
1/2 cup raisins OR dried fruit of your choice (strawberries, pineapple, etc.)
1 beaten egg
1/3 cup honey
1/3 cup canola oil
1/4 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon

In a bowl add granola, oats, chopped nuts, flour and raisins OR dried fruit--stir. In a mug add egg--beat with a fork. Add beaten egg, honey, canola oil, brown sugar and cinnamon to the granola mixture--stir until mixed. Press mixture into a greased 8 x 8 baking pan (use the back of a spoon to press the mixture and even it out). Bake at 325 degrees for 30-36 minutes. Cool completely, then cut into bars.

#1131 - Leftover Turkey and Pasta

(by Shirley McNevich)

3 cups dry egg noodles
1 - 10.75oz. can Campbell's cream of chicken soup (condensed)
1/2 cup milk
1/3 to 1/2 cup fresh grated Parmesan cheese
1/2 tsp. pepper
2 cups cubed leftover Thanksgiving turkey

Cook egg noodles according to bag directions--drain. In a saucepan over low heat add cream of chicken soup, milk, Parmesan cheese, pepper--stir until mixed. Add cubed turkey--stir. Add noodles--stir. Cook on medium heat until hot enough to serve.

#1130 - No Fail Peanut Butter Cookies

(by Shirley McNevich)

1 cup Jif peanut butter
1 cup white sugar + extra for dipping
1 beaten egg

In a bowl add egg--beat with a fork. Add white sugar--stir. Add peanut butter--stir until mixed. Make walnut sized balls from the dough--place cookie balls on greased cookie sheets. Dip a fork in a small bowl filled with white sugar--flatten each cookie to 1/2" thick with the fork and make a criss cross pattern on top of each cookie with the back of the fork. Bake at 350 degrees for 9-12 minutes. Let them cool COMPLETELY on the cookie sheets before removing.

#1129 - Frosted Ginger Cookies

(by Shirley McNevich)

1/2 cup white sugar
1/3 cup softened butter
1 egg
1/2 cup Brer Rabbit green label baking molasses
1/2 cup water
2 cups flour
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. cinnamon
Frosting: 1/4 cup softened butter; 2 cups Domino's powdered sugar; 2 tsp. vanilla; 1 TBSP milk

In a mixer add 1/3 cup butter and white sugar--beat. Add egg--beat. Add ginger, salt, baking soda, nutmeg, ground cloves, cinnamon--beat. Add molasses--beat. Add water--beat. Slowly add flour--beat. Cover the bowl with Saran Wrap and refrigerate the batter for 1 hour. After 1 hour, remove from refrigerator and uncover. Drop batter by rounded teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 6-8 minutes. Remove cookies immediately from cookie sheets to cool. Frosting: in a mixer add 1/4 cup butter and powdered sugar--beat. Add vanilla and milk--beat. Frost the tops of the cookies.

#1128 - Crushed Pretzel Cake

(by Shirley McNevich)

2 cups crushed thin salted pretzels
1/3 cup white sugar
1/2 cup butter (melted)
2 - 8oz. Philadelphia cream cheese
1/2 cup white sugar
1 or 2 tsp. vanilla
1 cup Breakstone's sour cream
1 - 8oz. Cool Whip (thawed)
1 can pie filling (your choice of flavor)

In a Ziploc bag add pretzels--close the bagtight, then crush the pretzels using your hands on the outside of the bag--crush them to coarse consistency. Dump crushed pretzels into a measuring cup--continue until you have 2 cups crushed pretzels. In a bowl add crushed pretzels, 1/3 cup white sugar and melted butter--mix with a spoon. Press pretzel mixture into the bottom of a greased 9 x 13 cake pan to make the crust--press with the back of a spoon. Bake the crust at 400 degrees for 8 minutes--set aside to cool completely. In a mixer add cream cheese, 1/2 cup white sugar and vanilla--beat until smooth. Add sour cream--beat. Remove bowl from mixer--add thawed Cool Whip--stir with a spoon until mixed. When crust is completely cooled spread the cream cheese mixture on top of the pretzel crust. Refrigerate overnight. The next day (when ready to serve) spread pie filling (your choice of flavor) evenly on top of cream cheese mixture.

#1127 - Moving Day Cookies

(by Bernice Merrill - friend)

1 cup Parkay margarine
1 cup Domino's dark brown sugar
2 eggs
1 or 2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups uncooked Quaker Quick oats oatmeal
1 cup chopped nuts
1 cup mini chocolate chips

In a mixer add Parkay and brown sugar--beat. Add eggs--beat. Add vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add oats, nuts and mini chocolate chips--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 to 375 degrees for 9-12 minutes.

#1126 - Poppy Seed Salad Dressing

(by Bernice Merrill - friend)

1 cup mayo OR Miracle Whip
1/3 cup white sugar
1/4 cup milk
2 TBSP cider vinegar
1 TBSP poppy seeds

In a bowl OR a blender add mayo, white sugar, milk, cider vinegar and poppy seeds--stir/blend until mixed. Use as salad dressing.

#1125 - White Pecan Pie

(by Bernice Merrill - friend)

1 cup white (clear) Kayro corn syrup
1 cup Domino's dark brown sugar
3 eggs
1/3 tsp. salt
1/3 cup Parkay margarine
2 tsp. vanilla
1 cup chopped pecans
1 unbaked pie dough

In a mixer add eggs and brown sugar--beat. Add Parkay--beat. Add salt and vanilla--beat. Add corn syrup--beat until smooth. Remove bowl from mixer--add chopped pecans and stir with a spoon. Spray Pam on a 9" pie plate. Insert pie dough and spray the inside of the pie dough with Pam--flute the edges of the pie dough. Pour the batter into the pie dough. Bake at 350 degrees for 45-55 minutes--test by inserting knife. If knife comes out clean, it's done.

#1124 - Glazed Ham Loaf

(by Bernice Merrill - friend)

1lb. ground ham
1lb. ground pork
2 beaten eggs
1 cup milk
1 cup cracker crumbs (more if needed)
Glaze: 1/4 cup cider vinegar; 3/4 cup pineapple juice; 1 tsp. French's mustard; 1 cup Domino's dark brown sugar

In a large bowl add ground ham and ground pork--mix with your hands. Add the eggs, milk, and cracker crumbs--mix with your hands until well mixed. Form the mixture into two loaves. Glaze: in a bowl add vinegar, pineapple juice, mustard and brown sugar--stir with a spoon until smooth. Place ham loaves into a greased casserole dish. Pour the glaze over the tops of the ham loaves. Bake at 350 degrees for 60-90 minutes. Every 20 minutes while baking, use a spoon to get syrup from the bottom of the casserole and drizzle it on the two ham loaves. When you think they are ready, slice through one loaf to see if the inside is hot.

#1123 - Cranberry Mousse

(by Bernice Merrill - friend)

1 cup Ocean Spray cranberry juice
1 - 16oz. can Ocean Spray cranberry sauce
1 - 3oz. box raspberry Jell-O
1/2 pint whipping cream

In a saucepan over medium heat add cranberry juice--bring it to a boil. Add the raspberry Jell-O powder to the heated cranberry juice--stir until dissolved. Remove saucepan from heat--add the cranberry sauce--stir until mixed. Let it cool to room temperature. In a mixer add the whipping cream--beat until stiff. Add whipped cream to the cranberry mixture--fold in using a spoon. Refrigerate until cold.

#1122 - Smooth Chocolate Glaze

(by Shirley McNevich)

1 cup Nestle's semi-sweet chocolate chips (use milk chocolate chips for milk chocolate glaze; use butterscotch chips for butterscotch glaze; use white chocolate chips for white chocolate glaze)
4 TBSP butter
2 TBSP Kayro corn syrup

Place chocolate chips in a microwave safe bowl--microwave according to bag directions. As soon as the chocolate has melted, add the butter and corn syrup--stir until smooth. Spread glaze on cookies, cakes, donuts, etc.

#1121 - Chocolate Buttermilk Sugar Cookies

(by Shirley McNevich)

3/4 cup softened butter OR 3/4 cup Crisco shortening
1 1/2 cups white sugar
3 eggs
3/4 cup buttermilk
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
3 cups flour (add 1/2 cup extra flour IF you want to make white sugar cookies rather than chocolate)
1 cup Hershey's cocoa (omit the cocoa if you want white cookies rather than chocolate)

In a mixer add butter (or shortening) and white sugar--beat. Add eggs--beat. Add buttermilk, baking soda, salt and vanilla--beat. Add cocoa (if making chocolate cookies)--beat. Add flour--beat--if too stiff for mixer continue using a wooden spoon. Cover the mixer bowl with Saran wrap and refrigerate overnight. The next day, drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-12 minutes.

#1120 - Brown Sugar Cutout Cookies

(by Shirley McNevich)

2 cups butter (softened)
1 cup Domino's dark brown sugar
1 cup white sugar
2 tsp. vanilla
2 eggs
1 tsp. baking soda
1/2 tsp. salt
6 cups flour

In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Add flour a cup at a time--beat--if it gets too stiff for your mixer remove the bowl from the mixer and continue with a wooden spoon. Cover the bowl with Saran wrap and refrigerate overnight. The next day, take out a softball sized amount of dough from the bowl (leave the rest in the refrigerator). Flour your counter, place dough ball on top of the flour, and flour the top of the dough ball. Use a rolling pin to roll the dough to 1/4" thick. Use cookie cutters to cut your cookies. Place cookies on greased cookie sheets. Bake at 375 degrees for 9-12 minutes. Cool completely, then frost as desired.

#1119 - Chocolate Coated Rice Krispie Bars

(by Alma Russell - friend)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif peanut butter
6 cups Rice Krispies cereal
1 cup Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch morsels

In a saucepan over medium heat add white sugar and lite corn syrup--stir and cook until boiling. Remove from heat--add peanut butter to corn syrup mixture--stir well. Add the cereal--stir until mixed. Press the mixture into a buttered 9 x 13 cake pan--smooth it out using the back of a greased spoon--set aside. In a microwave safe bowl add the butterscotch and chocolate chips--melt in microwave according to bag directions--stir until smooth. Spread melted butterscotch/chocolate mixture on top of the cereal mixture in the cake pan. Cool on the counter--after they are firm, cut into squares or bars.

#1118 - Sour Cream Chicken

(by Shirley McNevich)

2 TBSP butter
1lb. boneless skinless chicken breast (cut into bite sized pieces)
2 cups sliced mushrooms
1 chopped onion
1 - 10.75oz. Campbell's condensed cream of chicken soup
1/2 cup Breakstone's sour cream
4 cups dry egg noodles (cooked according to bag directions--drained but keep WARM)

Heat the water for the noodles. While waiting, in a skillet over medium heat add butter--melt. Add chicken pieces, chopped onion and sliced mushrooms--cook until chicken is brown and tender. Add the soup and sour cream to the chicken mixture--stir and bring to a boil. Cook noodles according to bag directions--drain but do not rinse. Serve the chicken mixture over the hot noodles.

#1117 - Spiced Icebox Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco
2 1/4 cups flour
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup chopped nuts (optional)

In a mixer add softened butter, Crisco--beat. Add white sugar and brown sugar--beat. Add egg, cinnamon, baking soda, vanilla--beat. Add nutmeg and ground cloves--beat. Slowly add flour--beat--if it gets too stiff for your mixer continue by hand using a wooden spoon or your hands. Add chopped nuts if you wish--stir. Divide the dough into baseball or softball sized balls. Flour your counter and shape each ball into a log. Wrap each log in Saran wrap, place them in a cake pan with a lid and refrigerate overnight. The next day, remove Saran wrap from logs. Cut the dough into 1/4" thick coin shaped pieces. Place cookies on to greased cookie sheets. Bake at 375 degrees for 7-9 minutes or until edges are browned. Cool on the cookie sheets a few minutes before removing them with a spatula.

#1116 - Baked Apples

(by Shirley McNevich)

4 baking apples
2 TBSP Domino's dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup water

Wash the apples and core them--DO NOT PEEL the apples. Use a sharp knife to cut off the tops of the apples 1/4" to 1/2" so that the top of each apple is flat. Spray a 2 qt. casserole dish with Pam. Place the apples in the greased casserole dish (so they are sitting upright). In a bowl add brown sugar, cinnamon and nutmeg--stir. Spoon the spice mixture into the center of each apple. Pour the water into the bottom of the casserole dish. Bake uncovered at 350 degrees for 40-45 minutes or until you can poke the apples and they are tender. Every 15 minutes during baking, it helps if you remove them from the oven and use a spoon to baste the apples using the juice that forms at the bottom of the dish (returning to oven after each basting). Serve them warm. Top with cold milk, ice cream, Cool Whip, etc.

#1115 - Coconut Long Johns

(by Shirley McNevich)

(If you aren't familiar with Long Johns, they are a long donut-like pastry.)

1 envelope Fleischmann's yeast
1/4 cup warm water
1 cup warm milk
1/4 cup softened butter
1/2 tsp. salt
1 beaten egg
@3 cups flour
canola oil
deep fryer
Frosting: 1 1/4 cups + 1 TBSP Domino's powdered sugar; 1 TBSP water; 1 tsp. vanilla; 1/8 tsp. salt; 1 bag Baker's Angelflake coconut

Grease a bowl--set aside. Grease cookie sheets--set aside. In a large bowl add warm water and yeast--stir lightly. Add milk, softened butter, powdered sugar, salt, beaten egg and flour--stir. You should end up with a soft dough--if too runny add a little more flour. If too stiff add a little more warm water.Place dough into greased bowl and put a tea towel over the top of the bowl--let the dough rise for just over an hour (the dough should be doubled in size). After the dough has doubled, flour your counter, put the dough ball on top of the flour, lightly flour the top of the dough and use a rolling pin to work the dough to about 1/4" thickness. Carefully cut the dough into rectangular pieces (a typical long john is about 5-6" long, and 2-3" wide). Place the rectangular pieces on to the greased cookie sheets. Cover each of the cookie sheets with a tea towel and let the dough raise until all of the long johns have doubled in size (30-45 minutes). While you're waiting for them to rise, put canola oil into your deep fryer and heat oil to 400 degrees. Fry the long johns (only add as many at a time so that they are not touching each other). When the bottoms are browned to your taste, flip each of the long johns and fry the other sides. After frying the first one, cut it open and check to make sure the long john has been fried all the way through--if not, fry subsequent long johns a little longer on each side. Repeat with all long johns. When they are finished, place them on paper towels to cool and drain the grease. While they are cooling, make the frosting (this frosting is more like a glaze--use your own frosting if you wish): in a bowl add water, vanilla, salt and powdered sugar--stir until smooth. If frosting is too runny add a little more powdered sugar. If frosting is too thick, add a little more water. When the long johns are cooled to room temperature, dip the tops of each long john in the frosting and sprinkle generous amount of coconut on top of the frosting. Lightly use your fingers to tap the coconut into the frosting so that it sticks. Serve immediately. Optional: some people are used to eating long johns that have cream filling or pudding filling. You can make your own cream filling/pudding filling and inject the filling into each long john.

#1114 - Vanilla Marshmallow Fudge

(by Shirley McNevich)

1 - 12oz. can Carnation evaporated milk
1 - 7.5oz. jar Fluff marshmallow
4 cups white sugar
2 TBSP butter (NO SUBSTITUTES)
1-2 tsp. vanilla (1 tsp. if pure vanilla, 2 tsp. if imitation vanilla)
candy thermometer
chopped nuts (optional)

Butter an 8" square fudge pan--set aside. In a saucepan over medium heat add evaporated milk, white sugar and butter--cook and stir. Insert candy thermometer and keep cooking/stirring until candy thermometer reaches 234 degrees. When temperature is reached, remove saucepan from heat and let it rest for 1-2 minutes. Add the Fluff and vanilla to the fudge mixture--stir with a spoon vigorously until smooth and creamy. Pour/scrape fudge batter into the prepared pan. Lightly sprinkle chopped nuts on top of the fudge (if you wish). Let the fudge cool to room temperature, then refrigerate until fudge gets hard. Remove fudge from refrigerator and cut into squares.

#1113 - Crock Pot Lasagna

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
2 minced cloves garlic
1 - 29oz. jar tomato sauce
1 cup water
1 - 6oz. can hunt's tomato paste
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 - 8oz. box Barilla no boil lasagna noodles
16oz. shredded mozzarella cheese
1 - 12oz. small curd cottage cheese
1/2 cup fresh grated Parmesan cheese

In a bowl add cottage cheese, mozzarella cheese, and grated Parmesan cheese--stir until mixed, then set aside. In a skillet over medium heat add ground chuck, chopped onion, salt, pepper and garlic--cook and brown the meat. Once meat is done, drain the meat mixture. Put drained meat back in the skillet but NOT back on the stove--add tomato sauce, water, tomato paste and oregano to the meat mixture--stir until mixed. In a 5 qt. crock pot add 1/4 of the meat sauce. Place 1/3 of the lasagna noodles on top of the sauce. Scoop 1/3 of the cheese mixture on top of the noodles. Keep layering in the same order--you should end up with the last 1/4 of the meat sauce to put on top. Cover the crockpot with the lid--cook on low heat for 4-5 hours or until lasagna noodles are tender.

#1112 - Melted Chocolate Cake

(by Shirley McNevich)

6 squares Baker's semi-sweet chocolate
1 1/2 sticks butter
1 1/2 cups white sugar
3 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups water

In a microwave safe bowl add chocolate squares and butter--microwave on high for 2 minutes. Remove bowl from microwave and stir--return to microwave if needed until all chocolate has melted--stir. In a mixer add melted chocolate mixture, white sugar--beat. Add eggs--beat. Add vanilla--beat. Add 1/2 cup of the flour--beat. Add baking soda and salt--beat. Add water and 2 more cups flour--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool and frost as desired.

#1111 - Cinnamon Jumble Cookies

(by Shirley McNevich)

3 cups sifted flour
1/2 tsp. salt
1 TBSP cinnamon
1 cup butter (softened)
1 cup white sugar
2 eggs
1 tsp. vanilla
extra white sugar for dipping

In a mixer add butter, 1 cup white sugar--beat. Add eggs--beat. Add vanilla--beat until creamy. Add salt and cinnamon--beat. Add flour slowly--beat. Remove bowl from mixer and place it in the refrigerator for 1 hour. After 1 hour, remove mixer bowl from refrigerator. Use your hands and roll dough into walnut sized balls. Place some extra white sugar in a bowl--roll dough balls one at a time in the sugar, then place sugar coated dough balls on greased cookie sheets. Use the bottom of a drinking glass to press down each cookie so that they are about 1/4" high after flattening (if the glass is sticking to the cookies you can spray it with Pam). Repeat with all cookies. Bake at 375 degrees for 10-12 minutes.

#1110 - Whipped Cranberry Dessert

(by Shirley McNevich)

4 cups fresh or frozen cranberries (thawed and mashed with a potato masher or processed with a food processor)
1 - 16oz. bag mini marshmallows (if you can find the multi-colored ones, they make it look nicer)
1 to 1 1/2 cups white sugar (less if you like it tart; more if you want it sweeter)
2 cups baking apples (washed, peeled, cored, and cut into bite sized pieces)
1/2 to 3/4 cup chopped walnuts
2 cups Cool Whip (thawed and refrigerated)

In a large bowl mash cranberries with a potato masher (or you can use a food processor)--pick out any large pieces of cranberry peels and discard. Add 1 cup white sugar and marshmallows to the mashed cranberries--stir. Taste--if too tart, add more white sugar and re-stir. Cover the bowl with foil and refrigerate overnight. The next day, chop the apples and the walnuts--add to the cranberry mixture and stir. Add refrigerated Cool Whip to the cranberry mixture--fold in using a large spoon. Keep refrigerated.

#1109 - Crushed Frosted Flakes Cookies

(by Shirley McNevich)

1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter (no substitutes)
1 cup white sugar
2 eggs
1 tsp. vanilla
3 cups Frosted Flakes cereal
1 - 6oz. bag Nestle's semi-sweet chocolate morsels (melted according to bag directions)

Place Frosted Flakes into a Ziploc bag--close the bag and crush them coarsely using a rolling pin--set aside. In a mixer add butter and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and flour--beat. Remove bowl from mixer and add crushed Frosted Flakes--stir with a wooden spoon until mixed. Melt chocolate according to bag directions--drizzle the melted chocolate on the top of the cookie batter--use a table knife to swirl the chocolate through the cookie batter. Drop by tablespoonsful of batter on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Use a spatula to take the cookies off of the cookie sheets after a minute or two--cool on paper towels.

#1108 - Thanksgiving Turkey

(by Shirley McNevich)

Filling:

2 bags filling bread (14-16 oz.)
3/4 to 1 cup chopped celery (use leaves and everything from heart, and some of the stalk)
1 large onion (chopped)
3/4 cup fresh parsley or dried parsley flakes
1 tsp. salt
1/2 tsp. pepper
6 eggs (beaten)
3/4 to 1 cup milk
2 TBSP Parkay margarine

Make this the day before Thanksgiving. In a frying pan, add Parkay, onion, celery, and parsley. Heat on medium heat with lid on for 10 minutes, stirring after first 5 minutes. Put filling bread in a large bowl and add the onion/celery/parsley mixture--mix with your hands. Add the beaten eggs, salt, pepper and milk and continue mixing with your hands--leave it in the bowl, cover with Saran wrap and refrigerate until the next day.

1 - 18 to 20lb. turkey (if frozen--thawed completely in cold water the day before)
1 large onion (cut in half)
4 ribs of celery (cut each rib into 3 pieces)
6 tsp. salt put into an empty salt shaker
1 Reynold's Wrap turkey bag
cord string
2 sets poultry pins (usually in grocery store in same section as cooking bags--it's a seasonal item)
1 TBSP flour
1 large roasting pan
1 quart water

The next day (Thanksgiving Day), spray the inside of the turkey cooking bag with Pam--put the 1 TBSP flour inside of the bag. Close the end of the bag and shake it to distribute the flour--set aside. Preheat oven to 375 degrees. Make sure the turkey is thawed--remove turkey from its wrapper--open up the neck/rear of the turkey and remove the giblets and neck. Wash giblets and neck in water, then place them in a saucepan if you want to use them. Wash the turkey (both inside and out) with cold water--check for any remaining feathers and remove them (use tweezers). Pat the outside of the turkey dry with paper towels. Using the salt shaker with the 6 tsp. salt, shake about 2 tsp. of the salt all over the inside of the turkey. Using your hands, stuff the filling that you made yesterday into the rear of the turkey. Shake about 1/2 tsp. salt into the neck. When you can't get any more filling in the rear end, stuff remaining filling into the neck. Use the poultry nails--pull the skin on either side of the two turkey openings (neck and rear) and insert poultry pins so they will hold your filling in the turkey. Take the cord string, wrap it around the top poultry pin, then start connecting the poultry pins (like lacing a shoe), pulling tight as you put the string on each pin. When you get to the bottom tie the string into a knot and cut off excess string. Use a separate piece of string to tie the wings together. Put the prepared turkey bag into the roasting pan. Open up the end, put the turkey inside of the bag. Pour 1 quart of water into the bag with the turkey. Shake any salt left in your salt shaker all over the top and sides of the turkey--it's ok if some of the salt goes into the water. Put one half of the onion in the water by the neck end, and the other half onion in the water by the rear end of the turkey. Arrange celery evenly in the water around the turkey. Use the special tie that comes in the box with the cooking bag--tie the bag shut according to the instructions on the cooking bag box. Take a sharp knife and POKE 5 or 6 HOLES IN THE TOP OF THE BAG. If you skip poking the holes, the bag will explode. Put the roaster in the preheated oven and bake 3 1/2 to 4 hours--test with a fork for doneness. If making a smaller turkey, the cooking times are listed on the cooking bag box.

#1107 - Homemade Turkey Broth

(by Shirley McNevich)

1 turkey carcass (left over from your Thanksgiving turkey--all of the bones)
1 onion (cut it in half)
4 ribs of celery (cut each rib into 3 pieces)
1/2 cup chopped fresh parsley

Remove any meat from the carcass--save the meat for turkey soup. In a large pot (4-6 quarts) add the carcass and bones. Add enough water to cover the carcass and the bones. Add the onion, celery and parsley--turn heat to medium and bring water to a boil. Once boiling, turn heat back to low. Put a lid on the pot and let it cook on low heat for 1 hour. Turn heat off, and wait until broth is at about room temperature. Remove carcass and bones--discard them. Pour the remaining broth mixture through a sieve--throw away everything that gets caught in the sieve. Scoop broth into glass jars and refrigerate the broth. The next day, skim off the fat that has risen to the top. Use the broth for turkey soup, etc.

#1106 - Chicken & Broccoli Bowties

(by Shirley McNevich)

3 cups raw bowtie pasta noodles (cooked according to package directions)
4 cups chopped broccoli (fresh or frozen)
3 large boneless/skinless chicken breasts
1 bottle Italian salad dressing
1 or 2 minced garlic cloves
2 cups of your favorite pasta sauce
1/4 to 1/2 tsp. pepper
4oz. Philadelphia cream cheese (room temperature and cubed)
1/2 cup fresh grated Parmesan cheese

Poke chicken breasts all over on both sides using a fork. Place chicken breasts in a large Ziploc bag--pour the Italian dressing into the bag, then seal and work it around with your hands to coat all chicken. Open the bag a little bit, squeeze out the air, and reseal. Place in refrigerator for a few hours to marinate. When ready to cook, cook pasta according to box directions. Cook pasta until almost done, then add broccoli to the pasta water--continue cooking and stirring until pasta is done. Drain pasta and broccoli, then return it to your saucepan. Remove chicken from refrigerator--cut chicken into bite sized pieces (DO NOT discard Italian dressing). Place chicken pieces, minced garlic, and pepper in a skillet with some of the leftover Italian dressing--cook and stir until chicken is cooked through and browned. Add the cream cheese and pasta sauce to the chicken--cook and stir until cream cheese is melted. Remove from heat and pour pasta mixture into the saucepan with the bowtie pasta/broccoli mixture. Return to heat--add Parmesan cheese to the mixture--cook and stir until all ingredients are hot.

#1105 - Ham & Broccoli Stovetop Noodles

(by Shirley McNevich)

1 - 12oz. bag egg noodles
1 - 16oz. bag frozen broccoli pieces
3 cups cooked ham (cut into bite sized pieces)
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese (fresh, not canned)
1/3 cup butter
1/2 cup milk
1/4 tsp. garlic powder

In a saucepan cook noodles according to package directions EXCEPT only cook the noodles for 5 minutes. Once cooked, add broccoli and ham pieces to the noodles/boiling water--cook and stir for 5 minutes, then drain the whole mixture. Once drained, return the mixture to the saucepan. Add milk, butter, garlic powder, mozzarella cheese and Parmesan cheese--turn heat to low, stir and cook until hot enough to serve.

#1104 - Chocolate Pudding Pound Cake

(by Shirley McNevich)

1 box chocolate cake mix (NO PUDDING in mix)
1 - 3.75oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1/2 cup chopped pecans (coarse)
Glaze: 2 TBSP Hershey's cocoa; 1 TBSP canola oil; 5 tsp. water; 1 TBSP Kayro clear corn syrup; 1 cup Domino's powdered sugar

In a mixer add eggs and canola oil--beat. Add chocolate cake mix--beat. Add water--beat. Add pudding mix--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add pecans and stir with a spoon. Pour batter into a greased and floured 10" tube cake pan/bundt cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Wait about 30 minutes after cooling cake, then loosen edges of cake with a knife and invert it on to a cake plate--set aside until it cools completely. In a saucepan over low heat add cocoa, 1 tsp. canola oil, 5 tsp. water, corn syrup--cook and stir until smooth. Remove from heat--add powdered sugar and stir with a spoon until smooth. Let glaze cool to room temperature--stir. Drizzle glaze on cooled cake.

#1103 - Cream Cheese Sundae Squares

(by Shirley McNevich)

2 cups graham cracker crumbs (you can make your own if you wish)
1/3 cup butter (melted)
1 cup white sugar
3 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
3 eggs
1/2 cup mashed overripe bananas
1 cup fresh strawberries (sliced)
1 banana (cut into coin shaped pieces)
1 tsp. lemon juice
1 - 8oz. can Dole crushed pineapple (drained)

In a bowl add graham cracker crumbs, melted butter and 1/4 cup white sugar--stir and press mixture on to bottom of a greased 9 x 13 baking pan. In a mixer add cream cheese--beat. Add 3/4 cup white sugar--beat. Add vanilla and eggs--beat until smooth. Remove bowl from mixer--add mashed bananas to cream cheese mixture--stir. Scoop batter on to the graham cracker crust. Bake at 350 degrees for 30 minutes or until center is just about set. Cool completely, then refrigerate overnight. The next day, remove cake from refrigerator. Slice banana into coin shaped pieces--in a bowl add banana pieces and lemon juice--toss to coat. Slice strawberries into bite sized pieces. Make sure pineapple is drained well. Just before serving add sliced bananas, strawberry pieces and crushed pineapple evenly on top. Cut into squares for serving.

#1102 - Beginner's Fudge

(Shirley McNevich)

3 cups Nestle's semi-sweet chocolate chips
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/4 tsp. salt
1/2 cup chopped nuts (optional)
1 1/2 tsp. vanilla

In a saucepan over low heat add chocolate chips, Eagle brand milk and salt--cook and stir until chocolate is melted. Remove saucepan from heat--add vanilla and nuts--stir. Pour mixture into a buttered 8" or 9" square pan. Let fudge cool to room temperature, then refrigerate until cold. Cut into squares.

#1101 - Sour Cream Salsa Dip

(by Shirley McNevich)

1 cup Hellmann's lite mayo
1 cup Breakstone's sour cream
1 - 1.4oz. envelope Knorr veggie soup mix
1 - 12oz. jar Picante chunky salsa (your choice of mild, medium or hot)
tortilla chips

In a bowl add mayo and sour cream--stir. Add soup mix--stir. Add salsa--stir until mixed. Cover the bowl and refrigerate until cold. Serve with tortilla chips.

#1100 - Shrimp Salad

(by Shirley McNevich)

1lb. cooked shrimp (washed, peeled, and cut into bite sized pieces)
1/2 cup Hellmann's mayo
1/2 cup chopped celery
2 tsp. Old Bay seasoning
2 hard boiled eggs (chopped)

In a bowl add mayo, chopped celery, chopped eggs and Old Bay--stir. Add shrimp pieces--stir until mixed. If too dry add a little more mayo and stir again. Refrigerate until cold. Serve on sandwiches or salads. Does not last very long in refrigerator so don't store it too long.

#1099 - Gooey Chocolate Brownies

(by Shirley McNevich)

1/2 cup butter (no substitutes)
1 cup white sugar
3 eggs
1/4 tsp. salt
1 cup flour
3/4 cup Hershey's chocolate syrup
2 tsp. vanilla
3/4 cup chopped nuts (optional)

In a bowl add eggs--beat with a fork. Add salt--stir. Add butter and white sugar--stir. Add chocolate syrup and vanilla--stir. Add flour a little at a time--stir until you have brownie batter. Add chopped nuts if you wish--stir. Pour batter into a greased 9" baking pan. Bake at 350 degrees for 25-30 minutes. DO NOT OVER BAKE or brownies will be dry instead of gooey.

#1098 - Homemade Candy Apples

(by Shirley McNevich)

16 apples
16 popsicle sticks
red food coloring
2 cups water
1 cup Kayro lite corn syrup
6 cups white sugar
candy thermometer
chopped nuts (optional)

If using chopped nuts, put them in a bowl and set them aside. Make sure apples are at room temperature. Wash the apples in warm water and dry them with paper towels. Remove the stems from the apples. Insert a popsicle stick into each apple (where the stem was removed). Place greased cookie sheets on your counter to hold finished candy apples. In a saucepan over medium heat add white sugar, water and lite corn syrup--stir and make sure that you keep stirring until all of the sugar has dissolved. Continue stirring and heating until candy thermometer gets to 300 degrees. Once at 300 degrees, remove saucepan from heat and quickly add a few drops of red food coloring--stir. Start with the first apple--dip it into the candy mixture and coat the apple. Once coated, dip quickly into the chopped nuts (optional). Place coated apple stick side up on prepared cookie sheets. Continue with all apples. When you get near the end, you may need to reheat the candy mixture. You may also need to tilt the saucepan and use a spoon to help coat the last few apples. Once cooled, wrap candy apples in clear cellophane and use a twist tie to keep the air out. Saran Wrap and other plastic wraps tend to stick to the apples so we don't recommend using them.

#1097 - Red Potato Casserole

(by Shirley McNevich)

5 red potatoes
1 stick butter (melted)
1 envelope Lipton onion soup (dry)
1 cup shredded cheese (cheddar, mozzarella or your choice)

Wash and peel potatoes (only remove skin if you wish)--slice potatoes into 1/8" slices and add slices to a bowl. In a separate bowl add dry soup mix and melted butter--stir. Pour butter mixture on to the potatoes--mix with a spoon and toss to coat. Pour coated potatoes into a greased casserole dish. Put the lid on the casserole. Bake at 400 degrees for 40 minutes--remove from oven and test potatoes with a fork--return to oven if necessary until potatoes are tender. Once potatoes tender, remove from oven, sprinkle shredded cheese on top, return to oven UNCOVERED until cheese is melted.

#1096 - Mini Peanut Butter Cup Brownies

(by Shirley McNevich)

1 - 15oz. box brownie mix
1/4 cup canola oil
1/3 cup hot water
1 beaten egg
1 bag Reese's mini-peanut butter cups
mini-muffin paper liners
mini-muffin tin

In a bowl add brownie mix, canola oil, beaten egg and hot water--stir with a spoon until smooth. Line mini-muffin tins with paper liners. Fill each paper liner half full with batter. Unwrap a peanut butter cup and press it into the middle of the batter in the paper liner. Repeat with all batter and all peanut butter cups. Bake at 350 degrees for 15-20 minutes.

#1095 - Brown Sugar Pie

(by Shirley McNevich)

1 unbaked pie dough
1 cup Domino's dark brown sugar
3 TBSP flour
1/4 tsp. salt
1 - 12oz. can Carnation evaporated milk (NOT CONDENSED)
2 1/2 TBSP butter
cinnamon

Spray a pie plate with Pam, insert unbaked pie dough, spray the dough with Pam and flute the edges of the pie dough. In a bowl add brown sugar, flour and salt--stir with a spoon. Pour the flour mixture into the pie dough. Carefully and evenly pour the evaporated milk all over the top of the flour mixture until the can is empty. Dot the top of the pie with the 2 1/2 TBSP butter. Sprinkle cinnamon on top of the pie (to your taste). Place the pie on top of a cookie sheet, then place in oven. Bake at 350 degrees for 50 minutes--test with a tableknife for doneness. Cool completely, then refrigerate.

#1094 - Homemade Pot Pie

(by Shirley McNevich)

1 - 3lb. sirloin tip roast (if making beef pot pie)
3lb. boneless/skinless chicken breast (if making chicken pot pie)
1 - 3lb. ham end (if making ham pot pie)
3 quarts of broth from cooking the beef, chicken or ham
1 large onion (chopped)
1 cup chopped celery
1/2 cup chopped fresh parsley
4 red potatoes (washed, peeled and sliced 1/8" thick)
Noodle Dough: 2 cups flour; 1 tsp. salt; 1 TBSP butter; 2 beaten eggs; 1/2 cup cold water

In a Dutch oven cook either the beef, chicken or ham--add 1 tsp. salt to beef or chicken, but NOT ham. Cook on medium heat--add 2 cups water if cooking beef, 2 quarts of water if cooking chicken, 2 quarts water if cooking ham. Cook until tender (roast or ham will take 2-3 hours; chicken will take about 1 hour). Remove meat from Dutch oven. Pour all broth into a container--when it gets to room temperature refrigerate the broth. Cover meat with Saran wrap when cooled and refrigerate overnight. The next day remove broth from refrigerator--skim off all the fat that rose to the top of your container. Measure broth--you need 3 quarts--if not add water to the broth until you have 3 quarts. Put broth in Dutch oven--turn heat to medium. To the broth add chopped onion, chopped celery and chopped parsley. Add 1/2 tsp. pepper to the broth. If making chicken or beef pot pie, add 1 tsp. salt to the broth--DO NOT add salt if making ham pot pie. Noodles--in a bowl add flour, salt, butter--mix with your hands until it makes crumbs. Add beaten eggs to flour mixture--mix with your hands. Add 1/2 cup water to flour mixture--mix with your hands until you can form a ball. Cut the dough ball into 3 equal sized dough balls. Flour your counter, put one dough ball on top of flour, and sprinkle a little flour on top of the dough ball. Use a rolling pin and roll the dough as thin as you can get it--sprinkle with more flour if it gets sticky. Use a tableknife to cut the dough into 1" squares. Repeat with other 2 dough balls. When broth is boiling, add sliced potatoes to the broth. When broth comes back to a boil add each individual 1" dough square ONE AT A TIME to the broth. Put the lid on the Dutch oven and boil for 20 minutes. While it's cooking, cut your meat into bite sized pieces. After the noodles have cooked for 20 minutes, add the meat pieces--stir. Put lid back on, turn heat to simmer and cook until meat is hot.

#1093 - Sliced Microwave Potatoes

(by Shirley McNevich)

4 baking potatoes
salt to taste
pepper to taste
butter
chopped green onions (optional)
shredded cheddar cheese
sour cream (optional)

Wash and rinse potatoes. On a cutting board and using a sharp knife, slice each potato down (in width) 1/8" slices but DO NOT cut all the way through--you want the potatoes to stay together. Place the potatoes in a microwave safe dish. Put butter, salt and pepper on top of potatoes and between slices. Sprinkle chopped green onions on top of each potato. Microwave on high until potatoes are tender. Remove from microwave and sprinkle shredded cheddar cheese on top of potatoes. Return to microwave and microwave on high until cheese melts. Scoop sour cream on top before serving if you wish.

#1092 - Chocolate Coffee Whip

(by Shirley McNevich)

8oz. Baker's semi-sweet baking chocolate
3 TBSP Domino's powdered sugar
3 TBSP fresh brewed coffee
3 egg yolks
1 1/4 cups heavy whipping cream

Melt chocolate according to box directions. In a saucepan over medium heat add melted chocolate and powdered sugar--stir. Add coffee--stir. Add egg yolks--stir until thick. Remove saucepan from heat--let it cool to room temperature. In a mixer add heavy whipping cream--beat until stiff. Pour whipped cream into the chocolate batter--stir. Pour entire mixture into a glass bowl--refrigerate until cold.

#1091 - Cake Mix Apple Crisp

(by Shirley McNevich)

5 baking apples (washed, peeled, cored and cut into slices)
1/2 box Jiffy yellow golden cake mix
1/2 tsp. cinnamon
1/2 cup white sugar
1/2 stick butter (melted)

Place sliced apples in a buttered glass baking dish. Sprinkle the 1/2 box Jiffy yellow cake mix on top of the sliced apples. In a separate bowl add cinnamon and sugar--stir. Sprinkle cinnamon/sugar mixture on top of the cake mix. Melt the butter, then drizzle the melted butter on top of the cinnamon/sugar mixture. Bake at 350 degrees for 30-40 minutes or until apples are tender.

#1090 - Chicken and Corn Flakes Casserole

(by Aunt Janie [McNevich] Baronowski)

3 cups cubed cooked chicken
1 - 8oz. bag egg noodles (cooked and drained according to package directions)
2 - 10oz. cans Campbell's cream of chicken soup
1 - 12oz. can Carnation evaporated milk (NOT condensed)
8oz. of your favorite cheese (cubed)
1 cup crushed corn flakes cereal

In a bowl add both cans of cream of chicken soup, evaporated milk--stir. Add cubed chicken, cooked egg noodles--stir. Add cubed cheese--stir well. Pour mixture into a greased baking dish. Sprinkle crushed corn flakes on top. Bake at 350 degrees for 40-50 minutes or until hot and bubbling.

#1089 - No Fail Scratch Dumplings

(by Aunt Janie [McNevich] Baronowski)

1 1/2 cups flour
1 heaping tsp. baking powder
1 TBSP butter
1 beaten egg
1/2 cup milk
1/4 to 1/2 tsp. salt

Into a bowl sift flour, baking powder and salt. Add butter--cut in the butter. Add beaten egg and milk to flour mixture--stir until you can form mixture into a soft ball. In a saucepan add 1 quart water--bring to a boil. Remove saucepan from heat and drop 1 TBSP balls into the hot water--continue until all dough is used up. Return saucepan to stovetop, turn heat to medium and put a lid on the saucepan. Set timer for 20 minutes--DO NOT take off the lid before 20 minutes are up or they will fall. Serve them in soup, stew or with sauerkraut.

#1088 - Bisquick Pumpkin Bread

(by Aunt Janie [McNevich] Baronowski)

1/3 cup canola oil
1 cup Libby's canned pumpkin
3 eggs
2 1/3 cups Bisquick
1 1/4 cups white sugar
2 tsp. cinnamon
1/2 cup raisins (put in water, bring to a boil, boil 5 minutes and drain)
1/2 cup chopped walnuts

In a mixer add canola oil and eggs--beat. Add pumpkin--beat. Add Bisquick--beat. Add white sugar and cinnamon--beat until mixed, then beat on high for 1 minute. Remove bowl from mixer--add raisins and nuts--stir with a spoon. Grease JUST THE BOTTOM of a bread loaf pan. Pour batter into greased loaf pan. Bake at 350 degrees for 45-55 minutes.

#1087 - Shrimp Cocktail Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese
1/2 cup Breakstone's sour cream
1/4 cup mayo
1 cup good quality cocktail sauce
2 cups shredded mozzarella cheese
10oz. of baby shrimp (FULLY COOKED)
2 green onions (chopped into very small pieces--you can add more or less to your taste)
1 tomato (chopped into bite sized pieces)
fresh ground pepper (optional)

If shrimp is frozen, dump shrimp into a bowl and add warm water. Keep draining the water and adding more warm water until the shrimp are at room temperature--drain and set aside. If you use shrimp from a can, drain and rinse well--set aside. In a bowl add softened cream cheese, sour cream and mayo--stir until well mixed--you can use a mixer if you want it really smooth. Spread cream cheese mixture evenly on to a dinner plate. Use a spoon to gently spread the cocktail sauce on top of the cream cheese layer. Sprinkle the chopped tomatoes on top of cocktail sauce layer (grind a little pepper on top of tomatoes if you wish). Sprinkle chopped green onions on top of the tomato layer. Sprinkle shrimp on top of the green onions layer. Sprinkle shredded mozzarella cheese on top of the shrimp layer. Carefully cover the plate with Saran Wrap and refrigerate until cold. Serve with good quality crackers.

#1086 - Microwave Pickles

(by Aunt Janie [McNevich] Baronowski)

2 cucumbers (washed and sliced into coin shaped pieces)
1 onion (sliced crossways--separate into rings, and slice rings in half)
1 TBSP salt
1/2 TBSP mustard seed
1/2 TBSP celery seed
1/2 TBSP turmeric
1/2 cup white vinegar
3/4 cup white sugar

In a microwave safe bowl add salt, mustard seed, celery seed, turmeric, white vinegar and white sugar--stir until mixed. Add cucumber slices and sliced onions--stir. Cover with a piece of Saran Wrap--microwave on high for 8 minutes (stopping every 2 minutes to stir them). Pour the whole mixture into a large glass jar--put the lid on and let it sit on the counter until room temperature, then refrigerate until cold. You can eat them the next day. You MUST use a glass jar--any other container will get stains.

#1085 - Potato Pizza Casserole

(by Aunt Janie [McNevich] Baranowski)

4 cups sliced raw potatoes
1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 can cheddar cheese soup
1 - 15oz. jar pizza sauce
1/2 cup milk
1 tsp. oregano
1/2 tsp. white sugar
1 cup shredded mozzarella cheese

In a greased 9 x 13 pan/dish add potato slices evenly. In a skillet brown the ground chuck with the chopped onions, salt and pepper. In a bowl add milk and cheddar cheese soup--stir. Add browned ground chuck to the cheese soup mixture--stir. Pour the cheese soup mixture on top of the potatoes. In a bowl add pizza sauce, oregano and white sugar--stir. Pour pizza sauce mixture on top of cheese soup mixture. Bake at 375 degrees for 1 hour, remove from oven, sprinkle mozzarella cheese on top, return to oven and bake 15 minutes longer.

#1084 - Blueberry Dream Whip Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust (or make your own)
1 envelope Dream Whip
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese
1 cup Lucky Leaf blueberry pie filling

Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip to the cream cheese mixture in the mixer--beat. Pour cream cheese mixture evenly into graham cracker crust. Place the crust in refrigerator for one hour, then remove it from refrigerator and spread blueberry pie filling on top of cream cheese mixture in the graham cracker crust. Refrigerate overnight.

#1083 - No Apple Apple Pie

(by Shirley McNevich)

1 3/4 cups water
2 cups white sugar
2 tsp. cream of tartar
40-50 Ritz crackers (no generic substitutes)
1 lemon (for zest and 2 TBSP lemon juice)
1/2 tsp. cinnamon
2 unbaked pie doughs

Squeeze lemon to get 2 TBSP lemon juice. Peel the rind of the lemon and scrape to get the zest--set aside. Spray Pam on the inside of a pie dish--add unbaked pie dough to the pie dish and spray the pie dough with Pam. Crush Ritz crackers into a bowl (large pieces, not crumbs)--set aside. In a saucepan over medium heat add water, white sugar and cream of tartar--stir and bring to a boil. Once boiling, boil for 1 minute then add lemon zest and lemon juice--stir. Add crushed crackers to the cream of tartar mixture but do NOT stir--boil for another 1 minute. Remove from heat and pour entire mixture into the prepared pie dough. Sprinkle the cinnamon over the top of the cracker mixture. Cut butter into small pieces and put it evenly on top of the cracker mixture. Place second pie dough on top--seal it (using water or Pam) and flute the edges. Use a sharp knife and make air holes in the top of the crust. Bake at 425 degrees for about 30 minutes or until crust is browned. Cool completely.

#1082 - Liver and Onions

(by Shirley McNevich)

1lb. calves' liver
1 onion (sliced)
1/2 cup flour
1/4 cup canola oil + extra for frying onions
salt to your taste
1/2 cup water

In a bowl add flour--salt each side of each piece of liver. Dip each piece of liver in the flour (both sides) to coat. In a skillet over medium heat add canola oil. Put coated liver pieces in the skillet and brown liver pieces on both sides. Add 1/2 cup water to the skillet and put a lid on the skillet--turn heat back to low. Cook until liver is done to your liking. In a separate skillet add a little canola oil and sliced onions--cook and stir over medium heat until soft and brown. When both the liver and onions are done, serve sliced onions on top of liver.

#1081 - Zucchini Fritters

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
2 eggs
1/3 cup flour
1/4 cup fresh grated Parmesan cheese
canola oil

In a bowl add eggs--beat with a fork. Add grated zucchini, flour and grated Parmesan cheese--stir until mixed. In a frying skillet (over medium heat) add enough canola oil to cover the bottom of the skillet. Drop large spoonfuls into the skillet (make sure they don't touch)--fry until bottoms are golden brown, then flip and fry opposite sides until golden brown. Set finished fritters on paper towels to soak up extra oil.

#1080 - Homemade French Bread Pizza

(by Shirley McNevich)

1 loaf French bread
1 jar of your favorite pizza sauce
1 bag shredded mozzarella cheese
Your favorite pizza toppings (pepperoni, etc.)

Slice the French bread loaf into 6" to 8" pieces, then slice each piece in half lengthwise. Spread pizza sauce on each bread slice, then place slices on cookie sheets. Bake at 350 degrees just until the edges of the bread start to lightly brown. Remove from oven, add pizza toppings and shredded mozzarella cheese on top of bread slices. Return bread slices to oven and bake at 350 degrees until cheese is melted and golden brown. Wait a few minutes before eating so you don't burn your mouth. This works best if your pizza toppings are at room temperature.

#1079 - Honey Mustard Dipping Sauce

(by Shirley McNevich)

1/8 tsp. paprika
1 TBSP white vinegar
1 TBSP French's yellow mustard
1/4 cup honey
1/4 cup dijon mustard (Grey Poupon)
1/4 cup mayo

In a bowl add mayo and paprika--stir. Add yellow mustard and honey--stir. Add dijon mustard and white vinegar--stir until well blended. Cover bowl with Saran Wrap and refrigerate until you need it. Good for dipping chicken nuggets, french fries, tater tots, etc. You can also use it as a spread for chicken sandwiches, etc.

#1078 - Crockpot Rice Pudding

(by Shirley McNevich)

1 cups raw Carolina River rice
1 cup white sugar
8 cups milk + 1 1/2 cups milk
3 eggs
2 tsp. vanilla
1/4 to 1/2 tsp. salt
1 tsp. cinnamon

In a crockpot add raw rice, white sugar, 8 cups milk--stir. Cook on high for 3 hours (stir occasionally). In a separate bowl add eggs--beat with a fork. Add 1/2 cups milk to eggs--stir. Add vanilla, cinnamon and salt to egg mixture--stir. After 3 hours is up, add egg mixture to rice mixture in the crockpot--stir. Cook on high for 20-30 minutes longer. If a scum forms, remove it and discard the scum. Cool completely, then refrigerate (in glass if possible).

#1077 - Bread Pudding

(by Shirley McNevich)

2 cups day old bread (cut into cubes)
1/4 cup white sugar
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
2 cups milk

In a greased casserole dish add all of the bread cubes. In a separate bowl add eggs--beat with a fork. Add white sugar and stir--beat with the spoon. Add cinnamon, nutmeg, salt and vanilla to the egg mixture--stir with a spoon until mixed. Add milk to the egg mixture--stir. Pour the egg mixture evenly over the bread cubes--stir the bread cubes with a spoon to coat. Put the casserole dish inside of a cake pan--add enough hot water in the cake pan to come up to the halfway point on the outside of the casserole dish. Bake at 350 degrees for 1 hour or until inserted knife comes out clean.

#1076 - Zucchini Cake

(by Shirley McNevich)

1/2 cup canola oil
1/4 cup softened butter
2 cups shredded zucchini
1/4 cup Crisco shortening
1 1/2 cups white sugar
1 egg
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups flour
4 TBSP Hershey's cocoa
2 tsp. baking soda
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a mixer add canola oil, butter shredded zucchini--beat. Add Crisco and white sugar--beat. Add egg, vanilla and buttermilk--beat. Add cocoa and baking soda--beat. Add flour slowly--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the chocolate bits evenly on top of the cake batter. Bake at 325 degrees for 55 minutes. Test with a toothpick for doneness.

#1075 - Crockpot Macaroni and Cheese

(by Shirley McNevich)

1 - 8oz. box raw macaroni
2 TBSP canola oil
1 - 13oz. can Carnation evaporated milk (NOT condensed)
1 1/2 cups regular milk
1 tsp. salt
3-5 cups shredded cheddar cheese
1/4 cup melted butter

Add macaroni and 1 tsp. salt to boiling water--cook for 6-7 minutes, then drain. In a large bowl add cooked macaroni and canola oil--stir. Add evaporated milk, regular milk, shredded cheddar cheese and melted butter--stir. Grease the inside of a crockpot with Pam. Pour macaroni mixture into the greased crockpot. Cook on low 3-4 hours--stir occasionally while cooking.

#1074 - Crockpot Meatball Sandwiches

(by Shirley McNevich)

2lb. 13oz. of your favorite pasta or spaghetti sauce
1 - 38oz. bag frozen Italian meatballs (fully cooked)
shredded mozzarella cheese
1 chopped onion
1 chopped green pepper
long steak sandwich rolls

Thaw the meatballs--drain. Add meatballs, sauce, chopped onion and chopped green pepper to a large crockpot--stir. Cook on low until well heated--test a meatball by slicing it in half to make sure it has warmed all the way through. Once hot, put 4-5 meatballs in each steak roll. Add a little sauce and some onions/peppers from the sauce to the top of the meatballs and sprinkle each sandwich with mozzarella cheese. You can make this recipe without thawing the meatballs but cooking time will be a few hours longer.

#1073 - Lemon Cream Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
3 egg yolks
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup lemon juice
1 - 8oz. tub Cool Whip

In a mixer add egg yolks--beat. Add lemon juice--beat. Add condensed milk--beat. Pour batter into the ready-made crust. Bake at 325 degrees for 30 minutes. Cool completely. Refrigerate. Serve with Cool Whip OR spread Cool Whip on top of pie before refrigerating.

#1072 - Sweet Potato Cake

(by Shirley McNevich)

1 1/4 cups canola oil
2 cups white sugar
4 eggs
1/4 to 1/2 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 cups flour
2 tsp. baking soda
1 cup chopped pecans OR chopped walnuts
3 cups grated raw sweet potato
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened butter; 1lb. Domino's powdered sugar; 2 tsp. vanilla

Wash, peel and grate sweet potatoes--set aside. In a mixer add canola oil, white sugar, eggs and salt--beat. Add cinnamon, baking powder, baking soda--beat. Add flour--beat until smooth. Remove bowl from mixer--add grated sweet potato and chopped nuts--stir until blended. Pour batter into two greased 8" round cake pans. Bake at 350 degrees for 40 minutes--test with a toothpick for doneness. Cool for ten minutes, then remove them from cake pans on to plates--cool completely. Frosting: in a mixer add cream cheese and butter--beat. Slowly add powdered sugar--beat. Add vanilla--beat until very smooth. Place one cake on a cake plate--frost top and sides. Place second cake on top of the first cake--frost top and sides. Keep refrigerated.

#1071 - Chicken and Macaroni Casserole

(by Shirley McNevich)

2 cups dry macaroni
2 cups milk
1 - 10.75oz. can Campbell's cream of celery soup
1 - 10.75oz. can Campbell's cream of chicken soup
2 cups cooked chicken (cut into bite sized pieces)
1 chopped onion
1/2 lb. cubed sharp cheese

In a bowl add cream of chicken soup and cream of celery soup--stir. Add milk--stir. Add chopped onion and dry macaroni--stir. Add chicken pieces--stir. Add cubed cheese--stir. Pour mixture into a glass 9 x 13 baking dish (greased). Cover it with foil and refrigerate overnight. The next day, let it sit (covered) on the counter for 1 hour. UNcover the dish and bake it at 350 degrees for 1 hour or until hot.

#1070 - Scratch Cheese Puffs

(by Shirley McNevich)

2 cups grated cheddar cheese (MUST be room temperature)
1/2 cup softened butter (room temperature)
1/4 tsp. to 1/2 tsp. paprika
1 cup flour (sifted)
1/8 tsp. salt

In a large bowl add grated cheese, softened butter, paprika, flour and salt--work it with your hands until it forms dough. Using your hands roll little dough at a time into a marble sized ball. Repeat until you run out of dough. Place them all on greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until done to your liking. Best to do a tester on this recipe.

#1069 - Beef & Zucchini Casserole

(by Shirley McNevich)

3 cups sliced zucchini (1/4" thick slices)
1 1/2 cups water + 3/4 cup water
1 1/2 tsp. salt + 1/2 tsp. salt
1 chopped onion
1/2 of a green pepper (chopped)
2 TBSP canola oil
1lb. ground chuck
2 TBSP raw rice
1 - 10.75oz. can Campbell's condensed tomato soup
1/2 tsp. pepper
1/2 tsp. paprika
1 cup shredded American cheese
3 slices bread

Break 3 slices of bread into bite sized pieces--set aside. In a saucepan add 1 1/2 cups water, zucchini, and 1 1/2 tsp. salt--bring to a boil, then cook until zucchini starts to change color--remove from heat and drain. In a skillet add 1/2 tsp. salt, pepper, paprika, canola oil, green pepper, chopped onion, and ground chuck--cook over medium heat until browned. In a bowl add tomato soup and 3/4 cup water--stir. In a greased 2 qt. casserole layer zucchini, then ground chuck mixture, then raw rice, then tomato soup--keep layering until all ingredients are used up and tomato soup is on the top layer. Bake at 325 degrees for 45 minutes. Remove from oven, sprinkle shredded cheese on top and place bread pieces on top of cheese. Return to oven and bake until cheese melts and bread crumbs are browned.

#1068 - Easy Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 20oz. can Dole crushed pineapple (DO NOT discard juice)

In a mixer add the cake ingredients according to box directions EXCEPT omit the water. Drain the crushed pineapple--add the pineapple juice to the batter--beat until smooth. Remove bowl from mixer and add the crushed pineapple--stir with a spoon until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frost as desired.