#893 - Italian Chicken Chowder

(by Shirley McNevich)

1/4 cup Italian dressing
1/2 lb. boneless/skinless chicken breast (cut into bite sized pieces)
1 - 14.5oz. can stewed tomatoes (or use homemade)
1 cup chicken broth
1 medium chopped onion (optional)
1 medium zucchini (cut into bite sized pieces--do not peel before cutting)
1/2 cup uncooked pasta (your choice of shape)
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil leaves
1/2 cup Sargento's shredded mozzarella cheese
saltine crackers

In a saucepan over medium heat add Italian dressing, chopped onion and chicken pieces--stir and cook until chicken pieces are tender. Add stewed tomatoes, chicken broth, zucchini pieces, uncooked pasta, salt, pepper and basil--stir and bring to a boil. Once boiling, reduce to simmer and keep cooking until pasta is done to your taste. Ladle soup into bowls and sprinkle the top of the soups with shredded mozzarella cheese. Serve with crackers.

#892 - Peanut Butter Eclair Cake

(by Shirley McNevich)

1 3/4 cups cold milk
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1/4 cup Jif peanut butter
1 - 8oz. Cool Whip (thawed)
24 Honey-Maid graham crackers
6 squares Baker's semi-sweet baking chocolate
3 TBSP butter

Pour milk into a bowl--add the pudding mix. Beat with a wire whisk until blended. Add the peanut butter--mix well. Add the Cool Whip--stir gently. Cover the bottom of a 9 x 13 cake pan with a single layer of graham crackers (break them where necessary). Spoon half of the pudding mixture on top of the graham crackers--smooth it out. Make another layer of graham crackers on top of the pudding layer. Spoon the remaining pudding mixture on top of the graham cracker layer. Place a final layer of graham crackers on top of the pudding layer. Add the butter and chocolate squares to a microwave safe bowl--microwave on high for 1 minute--stir--microwave for another 1 minute--stir until chocolate and butter are melted and blended. Spread the chocolate on top of the graham cracker layer. Refrigerate overnight.

#891 - Chocolate Banana Cake

(by Shirley McNevich)

2 very ripe bananas
1 1/4 cups flour
3/4 cup white sugar
1/4 cup Hershey's cocoa
1/3 cup canola oil
1/3 cup cold water
1 tsp. baking soda
1 tsp. white vinegar
1/4 tsp. salt
1/2 cup Nestle's semi-sweet chocolate bits

Peel bananas. Cut bananas into a bowl, then mash them with a potato masher--set aside. In a separate bowl add white sugar, canola oil and water--stir. Add cocoa, baking soda, white vinegar and salt--stir. Add flour--stir until smooth. Add mashed bananas--stir. Pour batter into a greased 8" square pan. Sprinkle chocolate bits over the top. Bake at 350 degrees for 30-37 minutes--test with a toothpick for doneness.

#890 - Ham and String Beans

(by Shirley McNevich)

1 - 3lb. ham end
1 1/2 cups water
1 medium chopped onion
5-6 medium red potatoes (washed, peeled and cut into bite sized pieces)
2 - 16oz. bags frozen cut green beans/string beans
1 tsp. pepper
(if broth is not salty enough from the ham, add salt to your taste)

In a Dutch oven add the ham end and the water--cook on high until the water starts to boil, then turn heat to simmer and cook until the ham is done (about 2 1/2 hours). Remove Dutch oven from the stove, cool ham and broth completely. Remove just the ham and put it in a bowl with a lid. Pour the broth into a container with a lid. Refrigerate both the ham and the broth overnight. The next day, skim all the fat off of the broth and throw the fat away. Put 1/2 cup of the broth into a Dutch oven over medium heat--add chopped onion. Brown the onion until the broth evaporates and the onions are browned. Measure the rest of your broth in a measuring cup--you will need 6 cups of liquid total--make up the difference in water. For example, if you have 3 cups of broth you will need to add 3 cups of water so you have 6 cups liquid total. Add the broth/water to the browned onions. Add the frozen green beans, diced potatoes and pepper. Cook on medium heat until potatoes are tender. Taste the broth--if it's flat add a little salt. Chop the cooked ham into bite sized pieces and add to the mixture. Cook over medium heat. When mixture is heated through, potatoes are tender and ham is hot it's ready to serve. If you don't have enough broth add a little more water. If you have too much broth take out a ladle-full at a time and discard.

#889 - Scratch Pudding Cake

(by Aunt Eileen [Knouse] Carter)

3/4 cup white sugar + 1/2 cup white sugar
1/2 cup Domino's dark brown sugar
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
2 TBSP Hershey's cocoa + 1/4 cup Hershey's cocoa
1/2 cup milk
3 TBSP butter (melt after measuring)
1 TBSP vanilla
1 1/2 cups cold water

Sift the 3/4 cup white sugar, flour, baking powder, salt and 2 TBSP cocoa into a bowl. Add the milk, melted butter and vanilla--stir. Pour batter into a greased 9" square cake pan. In a separate bowl add 1/2 cup white sugar, 1/2 cup brown sugar and 1/4 cup cocoa--stir. Sprinkle the white sugar/brown sugar/cocoa mixture over the top of the batter in the cake pan. Pour the cold water slowly over the top of the cake. Bake at 350 degrees for 45 minutes--test with your finger--if the top of the cake springs back when lightly touched it's done.

#888 - Tuna Cakes

(by Shirley McNevich)

2 - 6oz. cans albacore tuna (drained and flaked)
1 - 6oz. box Stove Top Stuffing for chicken
1 cup shredded cheddar cheese
1/3 cup Hellmann's mayo
2 TBSP sweet relish
3/4 cup water
salt and pepper to your taste

Drain tuna, then flake into a bowl. Add stuffing mix, cheese, mayo, relish, salt/pepper and water--stir. Cover the bowl and refrigerate for 30 minutes. Remove from refrigerator. Place a skillet on the stove over medium heat--add 1/4 cup canola oil to the skillet. Use an ice cream scooper and form each tuna cake in your hands--flatten each cake. Repeat with all tuna. Cook each tuna cake about 3 minutes on each side in the skillet until golden brown.

#887 - Chewy Peanut Butter Cookies

(by Shirley McNevich)

1 box Duncan Hines Devil's food cake mix
4oz. (1/2 of an 8oz.) Philadelphia cream cheese
1/2 cup Jif peanut butter
1 egg
white sugar for dipping

In a mixer add all ingredients except white sugar--beat on low speed for 2 minutes until mixed, then beat on medium speed for another 2 minutes. Shape dough into 1" balls and drop on to greased cookie sheets 2" apart. Dip a fork in white sugar and make a criss cross pattern on top of each cookie while slightly flattening them. Bake at 375 degrees for 7-8 minutes or until cookie edges are set. Cool 2 minutes on the cookie sheets before removing them.

#886 - Oreo Grasshopper Pie

(by Shirley McNevich)

1 1/2 cups cold milk
1 - 3.5oz. box Jell-O INSTANT pistachio pudding/pie filling
2 cups Cool Whip (thawed)
6 Double stuff oreo cookies (either regular OR mint--your choice)
1 Oreo or Keebler ready-made chocolate cookie pie crust
1 square Baker's semi-sweet baking chocolate
extra crushed Oreos (optional)

Place the Oreos in a ziploc bag--coarsely crush with your hands or a rolling pin--set aside. In a bowl add pistachio pudding mix and cold milk--beat with a whisk until blended. Add 1 1/2 cups of the Cool Whip--stir. Add crushed cookies--stir. Spoon batter into the pie crust. Spread the remaining 1/2 cup of Cool Whip over the top. Sprinkle extra crushed Oreos over the top if you wish. Melt the chocolate according to package directions--drizzle melted chocolate over the top of the pie. Refrigerate overnight.

#885 - Quick Strawberry Pie

(by Shirley McNevich)

2/3 cup boiling water
1 - 3oz. box strawberry Jell-O
ice cubes
1/2 cup cold water
1 - 8oz. Cool Whip (thawed)
1 cup chopped strawberries
1 ready-made graham cracker crust
1 cup sliced strawberries

In a bowl add Jell-O powder, boiling water--stir until dissolved. Add the 1/2 cup of cold water to a measuring cup--add enough ice cubes to the cold water to equal 1 cup line on the measuring cup. Add the ice/water to the Jell-O mixture--stir until it starts to thicken. Remove any unmelted ice cubes and throw them away. Add the Cool Whip to the Jell-O--stir with a whisk until blended. Add the chopped strawberries--stir. Refrigerate the whole mixture for 30 minutes or until thick enough to "mound". Remove bowl from refrigerator and scoop mixture into the graham cracker crust. Refrigerate overnight. Just before serving, arrange sliced strawberries on top.

#884 - Cream Cheese Corn Souffle

(by Shirley McNevich)

2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cut into small cubes)
1 - 15.25oz. can DelMonte whole kernel corn (drained)
1 - 14.75oz. can DelMonte cream style corn
1 - 8.5oz. package Jiffy corn muffin mix
2 eggs
1 cup shredded cheddar cheese

Put butter in a microwave safe bowl and microwave on high until melted. Remove from microwave and add cream cheese cubes--return to microwave and microwave on high for 15-20 seconds. Remove from microwave--stir until smooth. Add drained whole kernel corn and the cream style corn to the cream cheese mixture--stir. Place eggs in a cup--beat. Add beaten eggs and muffin mix to the corn mixture--stir. Grease a 9 x 13 baking dish--pour entire mixture into the baking dish. Bake at 350 degrees for 30 minutes--remove from oven, sprinkle shredded cheddar cheese on top and return to oven--bake 10 more minutes.

#883 - Strawberry Daiquiri Cake

(by Shirley McNevich)

1 box Betty Crocker Super Moist white cake mix
3/4 cup cold water
1 envelope strawberry flavored (unsweetened) Kool-Aid
3/4 tsp. rum extract
1 TBSP lime peel
1 - 10oz. bag frozen sliced strawberries (thawed but do NOT drain)
8 whole strawberries
1 - 12oz. Betty Crocker vanilla frosting (or make your own)
2 eggs

In a mixer add cake mix, water, dry strawberry Kool-Aid powder, eggs--beat. Add lime peel, rum extract--beat. Add sliced strawberries and their juice--beat. Grease a 9 x 13 cake pan--pour batter into cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Let cake completely cool. Frost the cake with the ready-made frosting (or make your own). Refrigerate. Slice the whole strawberries and arrange on top just before serving (or the strawberry juice will get all over the frosting).

#882 - Creamed Dried Beef

(by Shirley McNevich)

1 - 3oz. can sliced mushrooms (diced into smaller pieces)
1/4 cup butter
1/4 cup flour
1/4 tsp. pepper
@1 2/3 cups milk
1 - 5oz. package dried beef
4 slices bread (toasted)

Drain the mushrooms but save the liquid. Chop the mushrooms into smaller pieces--set aside. In a saucepan over low heat add butter--melt. Remove saucepan from heat--add pepper, flour--stir until thick. Pour reserved mushroom liquid into a measuring cup--add enough milk to the measuring cup to make 2 cups--add milk mixture to flour mixture in saucepan--stir. Return saucepan to stove over medium heat--stir and bring to a boil. Once boiling, reduce heat to low and simmer for 1 minute. Cut the dried beef into bite sized pieces--add chopped mushrooms and beef to the milk/flour mixture--stir and heat until hot enough to serve. Serve over toast.

#881 - Pizza Pasta Salad

(by Shirley McNevich)

3 cups penne pasta (cooked according to box directions, drained and rinsed)
4 chopped tomatoes
1/4lb. pepperoni slices (cut in half)
12 slices hard salami (cut into bite sized pieces)
1 cup shredded mozzarella cheese
oregano (sprinkled to your taste)
1/2 cup grated Parmesan cheese
1/2 to 3/4 cup Italian salad dressing

Cook and drain pasta according to box directions--rinse under cold water and drain. Add drained pasta, hard salami pieces, pepperoni, mozzarella cheese, Parmesan cheese, and 1/2 cup Italian dressing--stir and toss to coat. Add oregano--stir and toss to coat. Add chopped tomatoes--stir and toss. If it seems too dry add more Italian dressing. Refrigerate.

#880 - Bacon and Cheese Baked Potatoes

(by Shirley McNevich)

3/4 cup Kraft ranch dressing
1 bag Sargento's shredded five cheese blend cheese
1/2 cup real bacon bits (or make and crumble your own)
2lb. red potatoes (washed, scrubbed and cut into quarters--DO NOT PEEL)
1 -2 TBSP chopped fresh parsley
salt and pepper to your taste

In a large bowl add ranch dressing, 1/2 cup of the shredded cheese and the bacon bits--stir. Add parsley--stir. Add quartered potatoes--toss to coat. Grease a 9 x 13 cake pan/baking pan. Spread potato mixture into the baking pan--salt and pepper to your taste and then cover with foil. Bake at 350 degrees for 30 minutes--remove foil, stir potatoes, put foil back on and return to oven. Bake 15 more minutes, then remove foil completely and bake 15-20 minutes more uncovered or until potatoes are done. Sprinkle with extra cheese on the tops if you wish.

#879 - Chocolate Peanut Butter Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 cup cold milk
1/2 cup Jif peanut butter
1/2 cup dry roasted peanuts
2 squares Baker's semi--sweet baking chocolate (melted according to box directions)
1 1/2 cups Cool Whip (thawed)

Make the cake batter and bake it in two 9" round cake pans as directed on the cake box. Cool cakes 15-20 minutes, then remove from the cake pans and let them cool completely. In a bowl add pudding mix and cold milk--beat with a whisk until well blended. Add the peanut butter--beat with the whisk until blended. Refrigerate the pudding mixture until the cakes have completely cooled. When cakes have cooled, melt the Baker's chocolate according to box directions--add the whole roasted peanuts to the melted chocolate--stir. Cover a cookie sheet with Saran Wrap. Drop the chocolate covered peanut mixture by teaspoonsful on the Saran Wrap. Let the peanuts cool to room temperature, then refrigerate them for 15 minutes. Put one of the cake layers upside down on to a cake plate. Spread 1 cup of the refrigerated pudding mixture just on the top of the cake. Place second cake layer (top side up) on top of pudding layer. Add the Cool Whip to the remaining refrigerated pudding mixture--stir. Frost the top and sides of the cakes with the Cool Whip/pudding mixture. Remove the refrigerated peanut clusters from the Saran Wrap and arrange them on the top of the cake. Refrigerate.

#878 - Cream Cheese Lemon Squares

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese
1 box Duncan Hines yellow deluxe cake mix (the kind WITH pudding in the mix)
1/3 cup canola oil
2 eggs
1/3 cup white sugar
1 tsp. lemon juice

In a bowl add cake mix. Beat 1 of the eggs in a cup using a fork--add to cake mix--stir. Add canola oil--stir until it makes crumbs. Remove 1 cup of the crumb mixture--set aside. Grease a 9 x 13 cake pan. Dump the crumb mixture (not the reserved) into the bottom of the cake pan--press down the crumb mixture and even it out. Bake at 325 degrees for 8 minutes. In a mixer add cream cheese, 1 egg, white sugar and lemon juice--beat until smooth. Remove crust from oven and while still warm pour cream cheese mixture over the top of the crust. Sprinkle the reserved crumb mixture on the top of the cream cheese mixture. Return to oven and bake 8-10 minutes longer. Cool completely, then refrigerate.

#877 - Butter Pecan Cake

(by Shirley McNevich)

1 1/4 cups softened butter
2 cups chopped pecans
2 cups white sugar
4 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Frosting: 2 - 8oz. Philadelphia cream cheese, 1 cup softened butter, 1 - 2lb. box Domino's powdered sugar, 2 tsp. vanilla, 2-3 TBSP milk, 2/3 cup chopped pecans

In a skillet over medium heat add 1/4 cup butter--melt butter, then add 2 cups chopped pecans. Cook and stir until pecans are toasted (3-5 minutes). Spread toasted pecans on aluminum foil in a single layer to cool. In a mixer add white sugar and 1 cup butter--beat. Add eggs--beat. Add vanilla, baking powder and salt--beat. Add milk--beat. Add flour--beat until smooth. Remove bowl from mixer--add toasted pecans and stir. Pour batter into THREE greased 9" round cake pans. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool cakes 20 minutes while you make the frosting. In a mixer add cream cheese and 1 cup butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Add 2 TBSP milk--beat. If too dry add a little more milk--beat. Remove bowl from mixer and refrigerate frosting for 30 minutes. After 30 minutes, remove frosting from refrigerator and stir well. When cakes are COMPLETELY cooled, remove one cake and place on a serving plate top side down--frost top. Place second cake on top of first cake top side down--frost the top of the cake. Place third cake on top of second cake top side UP. Frost the top of the third cake and the sides of all the layers. Sprinkle the 2/3 cup chopped pecans over the top. Refrigerate well before serving.

(***If you want to make ONE cake in a 9 x 13 cake pan, keep the batter ingredients as listed above. For the frosting, use just 1 - 8oz. Philadelphia cream cheese, 1/2 cup butter, 2 cups Domino's powdered sugar, 2 tsp. vanilla, 2-3 TBSP milk, and 1/2 cup chopped pecans for sprinkling on top).

#876 - Sharp Macaroni and Cheese

(by Shirley McNevich)

Cheese Sauce: 1 1/2 TBSP butter, 1 TBSP cornstarch, 1 cup milk, 1/2 tsp. salt, 1/2 tsp. pepper

2 cups elbow macaroni (cooked, drained according to box directions and rinsed with cold water)
1 - 8oz. block Cracker Barrel sharp cheddar cheese
5 or 6 slices of American cheese
3 slices of bread broken into stuffing-sized pieces
1 cup milk

Cook and drain macaroni according to box directions, then rinse with cold water and set aside. Cut the block of Cracker Barrel cheese into small pieces--set aside. Break American cheese slices into small pieces--set aside. In a saucepan over low heat add butter, salt and pepper--stir until butter is melted. Add cornstarch--stir. Add 1 cup milk--stir. Add both cheeses to the sauce--stir and cook until melted. Spray a 2 qt. casserole dish with Pam. Add cooked macaroni to the greased casserole dish. Pour 1 cup milk on top of macaroni--stir. Pour cheese sauce into the macaroni--stir. Cover the entire top with the broken bread pieces. Place casserole on a cookie sheet to catch drips. Bake at 375 degrees for 30-40 minutes until bread crumbs on top are golden brown.

#875 - Black Mousse

(by Shirley McNevich)

1 1/2 cups cold milk
1 - 3.5oz. box Jell-O chocolate INSTANT pudding/pie filling
2 - 8oz. Cool Whip (thawed)
16 oreo cookies
2 cups canned cherry pie filling

In a bowl add pudding mix and milk--beat with a whisk until blended. Add 1 cup Cool Whip--stir lightly. With your hands, crush 10 of the Oreo cookies and add to the pudding mixture--stir. In a separate serving bowl, spoon in half of the pudding/cookie mixture that you just made. On top of that, add 1 cup of Cool Whip--smooth it out. Add 1 cup of the cherry pie filling on top of the Cool Whip--smooth it out. Add the rest of the pudding/cookie mixture on top--smooth it out. Add another 1 cup Cool Whip on top--smooth it out. Add the last cup of cherry pie filling on top of the Cool Whip--smooth it out. Crush the remaining Oreo cookies and sprinkle on top. Refrigerate overnight.

#874 - Leftover Mashed Potato Biscuits

(by Shirley McNevich)

2 1/2 cups flour
2 TBSP baking powder
1 tsp. salt
1/4 cup white sugar
1/4 cup butter
1 1/2 cups mashed potatoes (they come out much better if you use leftover mashed potatoes instead of fresh ones)
1 beaten egg
1/3 cup water
1/3 cup milk
Parmesan cheese/garlic powder (optional)

In a bowl add flour, baking powder, salt, white sugar--stir. Add butter and stir/cut in. Add leftover mashed potatoes and press the mixture with a fork to mix. Add the beaten egg, water and milk--keep mixing with a fork until dough forms. Lightly flour your counter, then knead the potato dough until it holds its shape. Use a rolling pin to roll the dough to 3/4" thick. Cut biscuit circles (with the lip of a drinking glass or a biscuit cutter if you have one). Place the biscuit circles on to UNGREASED cookie sheets. If you like, you can brush the tops of the biscuits with a bit of melted butter or sprinkle with a bit of Parmesan cheese or garlic powder. Bake at 450 degrees for 17-20 minutes or until biscuits are done to your taste.

#873 - Gooey Lemon Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix (just plain--NO pudding in the cake mix)
2 cups cold milk
1 1/4 cups water
2 - 3.5oz. boxes Jell-O lemon INSTANT pudding/pie filling
1/3 cup white sugar
2 TBSP Domino's powdered sugar

Prepare the cake batter according to box directions. Pour the batter into a greased 9 x 13 cake pan. In a separate bowl add dry pudding mixes and white sugar--slowly add the milk and water, then mix with a spoon or a whisk until well blended. Carefully pour the pudding mixture all over the top of the cake batter (not just in the center). Place the cake pan on a cookie sheet to catch any drips. Bake on the cookie sheet at 350 degrees for 50-60 minutes. Test with a toothpick for doneness. Cool completely, then dust the top of the cake with powdered sugar. Keep refrigerated.

#872 - Strawberry Shortcake Cupcakes

(by Shirley McNevich)

1-2 pints sliced fresh or frozen strawberries
1 - 8oz. Cool Whip
1 box Duncan Hines white cake mix
1 1/3 cups water
3 egg whites
2 TBSP vegetable or canola oil
2 tsp. McCormick imitation butter flavoring
1 tsp. vanilla
1/2 to 1 cup white sugar

Slice the strawberries and place them in a bowl. Mash them slightly with a potato masher. Add 1/2 cup white sugar for each pint of strawberries--stir and taste. If not sweet enough, add more white sugar. In a mixer add cake mix, egg whites and water--beat. Add oil, butter flavoring and vanilla--beat until mixed, then beat for 2 minutes. Pour batter 2/3 full into muffin tins lined with cupcake liners. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely. When you're ready to serve them, take the paper off of a cupcake, slice the cupcake in half and place the two halves in a bowl. Spoon sliced strawberries and Cool Whip on the top.

#871 - Butter Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/3 cups water
3 egg whites
2 TBSP vegetable or canola oil
2 tsp. McCormick imitation butter flavoring
1 tsp. vanilla

In a mixer add cake mix, egg whites and water--beat. Add oil, butter flavoring and vanilla--beat until mixed, then beat for 2 minutes. Pour batter 2/3 full into muffin tins lined with cupcake liners. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely, then frost as desired.

#870 - Paprika Potatoes

(by Shirley McNevich)

4 large baking potatoes
1/2 cup butter
2 TBSP Parmesan cheese
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. pepper

Melt butter in the microwave and pour into the bottom of a 9 x 13 baking dish. Wash/scrub potatoes but do NOT peel--do not dry potatoes. Cut each potato in 8 wedges. In a bowl add Parmesan cheese, salt, garlic powder, paprika and pepper--stir. Put a few wedges in the bowl at a time and shake/toss to coat--place coated wedges in the baking dish (single layer). Repeat with all potato wedges--all wedges should be coated and in a single layer in the baking dish. Sprinkle any remaining spice mixture over the top of the potatoes. Bake uncovered at 350 degrees for 45 minutes--turn potatoes over and bake another 15 minutes or until tender (test with a fork).

#869 - Caramel Apple Pudding Dessert

(by Shirley McNevich)

35 unwrapped Kraft caramels
3 TBSP milk + 1 cup milk
1 ready-made graham cracker crust
1/4 cup chopped pecans
1 - 3.5oz. box Jell-O INSTANT vanilla pudding/pie filling
1/2 of an 8oz. Cool Whip (thawed)
1 - 21oz. can apple pie filling

In a microwave safe bowl add the unwrapped caramels and 3 TBSP milk--microwave on high until caramels are melted. Remove from microwave and stir with a spoon. Reserve 1/3 cup of the caramel mixture--set aside. Pour the rest of the caramel mixture into the graham cracker crust. Sprinkle the chopped pecans on top of the caramel layer. In a mixer add pudding mix and 1 cup milk--beat slowly until mixed, then beat for 2 minutes. Remove the bowl from the mixer and add the Cool Whip--stir. Spoon the pudding mixture on top of the pecan layer. Freeze the pie overnight--refrigerate the reserved caramel that you set aside. The next day remove pie from freezer and spoon apple pie filling on top of the pudding layer. Heat the reserved caramel mixture, then drizzle it over the top of the pie.

#868 - Chocolate Cookie Cake

(by Shirley McNevich)

1 box Duncan Hines Devil's food cake mix
Glaze: 4 squares Baker's semi-sweet baking chocolate, 1/4 cup butter (cut into small pieces)
Filling: 1 - 8oz. Philadelphia cream cheese (softened), 1/2 cup white sugar, 2 cups thawed Cool Whip, 12 Oreo cookies (crushed)

In a mixer, make the cake batter according to box directions. Pour half of the batter into each of two greased 9" round cake pans. Bake according to box directions. Remove from oven, let them cool for ten minutes, and remove both of the cakes on to plates and let them cool completely. Place Oreos in a Ziploc bag and crush with a rolling pin--set aside. In a mixer add cream cheese and white sugar--beat. Remove bowl from mixer--add Cool Whip and crushed Oreos--stir just until mixed. Place one of the cakes on a cake serving plate (top side down). Spread the cream cheese filling on the top of the cake. Place the other cake on top of the filling layer (top side up). Glaze: melt the chocolate in a microwave safe bowl in the microwave on high until chocolate is melted--remove from microwave and add butter--stir until blended. Let stand five minutes to cool and thicken. Spread the glaze on the top (NOT the sides) of the top cake.

#867 - Oreo Delight

(by Shirley McNevich)

35 Oreo cookies (crushed)
6 TBSP melted butter
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 - 12oz. Cool Whip (thawed)
3 1/4 cups + 2 TBSP cold milk
2 - 3.5oz. Jello chocolate INSTANT pudding/pie filling

Place the cookies a few at a time in a Ziploc bag and crush them with a rolling pin--repeat until all cookies are crushed. In a bowl add the crushed cookies and melted butter--stir to mix. Press the cookie mixture into a greased 9 x 13 baking dish. Place the cake pan in the freezer for 10 minutes. In a mixer add cream cheese and white sugar--beat. Add 2 TBSP milk--beat. Remove the bowl from the mixer and add 1 1/4 cups of the Cool Whip--stir gently. Remove cake pan from freezer and spread the cream cheese mixture on top of the cookie crust. In a mixer add both boxes of instant chocolate pudding and slowly add the 3 1/4 cups milk--beat slowly until mixed, then beat for 2 minutes. Pour the pudding mixture on top of the cream cheese layer and smooth with a spatula. Let it stand a few minutes until pudding thickens, then spread remaining Cool Whip on top. Refrigerate overnight before serving.

#866 - One Bowl Scratch Brownies

(by Shirley McNevich)

4 squares Baker's UNSWEETENED baking chocolate
1 1/2 sticks butter
2 cups white sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped nuts (optional)
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)

In a microwave safe bowl add the four squares unsweetened baking chocolate and the butter--microwave on high for 2 minutes or until the butter is melted. Remove from microwave and stir with a spoon until all chocolate is melted. Add the white sugar, vanilla--stir. In a cup, add the eggs and beat with a fork--pour egg mixture into brownie mixture--stir. Add flour--stir. Add nuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes or until inserted toothpick (in the center) comes out with crumbs. Do not overbake or they will end up dry rather than chewy. Cool completely. Melt the 2 semi-sweet chocolate squares and drizzle over the top before cutting.

#865 - Brownie Cheesecake

(by Shirley McNevich)

1 box Duncan Hines brownie mix (should be enough for a 9 x 13 pan, NOT an 8 x 8 pan)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
1/2 cup Breakstone's sour cream
3 eggs
2 squares Baker's semi-sweet baking chocolate (melted and cooled slightly according to box directions)

Prepare the brownie batter according to box directions and pour it into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes--top should be shiny and center should be almost set. In a mixer add cream cheese, white sugar and vanilla--beat. Add sour cream--beat. Add eggs--beat just until blended. Remove brownies from oven and pour cream cheese batter over hot brownies. Return to oven and bake at 350 degrees for 40 minutes or until center is almost set. Cool completely, then refrigerate overnight. Drizzle with the cooled Baker's chocolate that you melted according to box directions.

#864 - Sour Cream Pudding Whip

(by Aunt Eileen [Knouse] Carter)

1 pint fat free Breakstone's sour cream
1 - 3.5oz. box Jell-O Sugar-free INSTANT vanilla pudding mix (if you use regular rather than sugar free, it will be very, very sweet)
1 - 8oz. fat free Cool Whip
1 - 20oz. can Dole crushed pineapple (drained)

In a bowl add sour cream and pudding mix--stir until pudding mix is dissolved. Add the drained pineapple--stir. Add Cool Whip--stir. Refrigerate until cold. You can eat it "as is" or as a topping for angelfood cake.

#863 - Italian Chicken Nuggets

(by Shirley McNevich)

3 boneless, skinless chicken breasts (cut into 1" square pieces)
1/2 cup Italian salad dressing
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper to your taste
3/4 tsp. dried basil

Salt and pepper both sides of chicken breasts (to your taste). Cut the chicken into 1" cubes and place them in a bowl--pour the Italian dressing over the top and stir gently until coated--set aside. Let the chicken marinate in the Italian dressing for 30 minutes. In a separate bowl add bread crumbs, Parmesan cheese, and basil--stir. Drop a few of the coated chicken pieces into the bread crumb mixture at a time--toss to coat. Place coated pieces in a baking dish (sprayed with Pam)--do not stack them--must be a single layer. Continue with all chicken pieces. Sprinkle any leftover bread crumb mixture over the top of the chicken pieces. Bake at 375 degrees for 30-35 minutes or until chicken is done.