#987 - Swiss Cheese & Ham Casserole

(by Shirley McNevich)

1 - 8oz. bag medium width egg noodles (cooked according to package directions and drained--add 1 tsp. salt when cooking)
2 cups cooked ham (cut into bite sized pieces)
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's condensed cream of celery soup (do NOT add water)
1 cup Breakstone's sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 tsp. pepper

Grease a 13 x 9 baking dish--add 1/2 of the cooked noodles, 1/2 of the ham pieces, then 1/2 of the shredded Swiss cheese. In a bowl add cream of celery soup, sour cream, chopped green pepper, chopped onions and pepper--stir. Pour half of the soup mixture on top of the Swiss cheese layer. Repeat layers again with remaining ingredients (noodles, then ham, then cheese, then the soup mixture). Bake uncovered at 350 degrees for 40-45 minutes.

#986 - Fluffy Vanilla Frosting

(by Shirley McNevich)

2 1/2 cups Domino's powdered sugar (sifted)
1/2 cup milk
1/2 tsp. almond extract
1 tsp. vanilla
1/3 cup Crisco butter flavored shortening

In a mixer add powdered sugar and milk--beat. Add butter flavored Crisco--beat. Add almond extract and vanilla--beat until mixed, then beat on high for a few minutes until fluffy. If too thick, add a little more milk. If too runny, add a little more powdered sugar. Make sure you scrape down the sides of the bowl and beat again to make sure it's mixed well. Use a few drops of food coloring if you need a certain color for your cakes or cupcakes, then beat again.

#985 - Pasta Chili

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 medium chopped onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them
1 bag egg noodles (cooked to package directions)--more if serving alot of people
1 chopped onion
1 chopped green pepper
1 bag shredded mozzarella cheese


In a Dutch oven add ground chuck, 1 medium chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. While heating chili, cook pasta according to package and drain. When chili is hot enough to serve, place a portion of egg noodles on each plate and top with a large ladle of chili. Sprinkle chopped onions and chopped peppers on top of each serving of chili. Finish with shredded mozzarella cheese on top. Repeat with as many servings as you need.

#984 - Frozen Banana Slush Cake

(by Shirley McNevich)

2 cups Breakstone's sour cream
1 2/3 cups mashed bananas (bananas should be ripe but not overly ripe)
1 - 8oz. can Dole crushed pineapple (do NOT drain)
3/4 cup white sugar
1/2 cup chopped pecans
1/4 cup maraschino cherries
1 TBSP lemon juice
1/2 tsp. salt

Peel bananas and mash with a potato masher until you have 1 2/3 cups of mashed bananas (takes 3 or 4 bananas)--set aside. Drain cherries, cut them each into small pieces and add to measuring cup until you have 1/4 cup cherries--set aside. In a large bowl add sour cream and mashed bananas--stir. Add pineapple (including juice) and white sugar--stir. Add chopped pecans and cherry pieces--stir. Add lemon juice and salt--stir. Pour entire mixture into a 9" square freezer-safe dish. Freeze until firm enough to slice and serve.

#983 - Strawberry Frosting/Icing

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
3 3/4 cups Domino's powdered sugar
1 stick softened butter
3/4 cup mashed fresh strawberries

Mash strawberries with a potato masher and place mashed strawberries in your mixer. Add softened butter--beat. Add softened cream cheese--beat. Add powdered sugar slowly--beat. If too stiff, add a little milk. If too runny, add more powdered sugar. Once you have the consistency you like, beat for 3 minutes to make it creamy.

#982 - Creamy Banana Frosting/Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar
3 bananas
1 tsp. vanilla
1 TBSP milk

Mash bananas with a potato masher and place mashed bananas in your mixer. Add vanilla and milk--beat. Add powdered sugar slowly--beat. If too stiff, add a little more milk. If too runny, add more powdered sugar. Once you have the consistency you like, beat for 3 minutes to make it creamy.

#981 - Banana Cheesecake

(by Shirley McNevich)

Crust: 1 3/4 cups graham cracker crumbs; 1/4 cup white sugar; 1/2 cup butter (melted)
Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 1 - 8oz. tub Cool Whip (thawed); 4 bananas (should be ripe but not brown); 1 3/4 cups cold milk; 1 - 3.5oz. box Jell-O banana cream INSTANT pudding mix

In a bowl add graham cracker crumbs, 1/4 cup white sugar and 1/2 cup melted butter--stir with a spoon. Remove 1/2 cup of the graham cracker mixture--set aside. Press the rest of the graham cracker mixture (NOT the reserved) on the bottom and up the sides of a greased 9" square cake pan. Bake the crust at 350 degrees for 7 minutes. Remove crust from oven and let it cool to room temperature. In a mixer add cream cheese and 1/2 cup white sugar--beat. Add 2 cups of Cool Whip--beat. Slice two of the bananas into coin shaped pieces and arrange them on the crust bottom. Pour half of the batter on top of the banana pieces. Slice the other two bananas into coin shaped pieces and layer them on top of the batter layer. Pour the rest of the batter on top of the banana layer. In a mixer add banana cream pudding mix and milk--beat. Add the rest of the Cool Whip--beat. Pour the pudding mixture on top of the last batter layer. Sprinkle the crumbs that you set aside on top of the whole cheesecake. Refrigerate overnight before cutting.

#980 - Tart Cherry Frosting/Icing

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick Parkay margarine
2 tsp vanilla
1 1/2 TBSP milk
1 - .16oz. envelope cherry Kool-Aid

In a mixer add powdered sugar, margarine, vanilla and milk--beat. Add cherry Kool-Aid powder--beat. Once it's smooth, beat for a few minutes until it gets creamy. Taste--if too sour add a little more powdered sugar--if you add extra powdered sugar and it seems too thick, add a bit more milk. Best used on vanilla cakes, angelfood cakes or sugar cookies. You can try other flavors of Kool-Aid, but the cherry seems to come out with the best flavor.

#979 - Baked Potato Casserole

(by Shirley McNevich)

8-10 red potatoes
1 - 16oz. bag shredded three cheese blend cheese
1 cup (or more) mayo
1/2 cup chopped onions
5 or more strips bacon
1 tsp. salt
parsley flakes
salt and pepper to your taste

Fry bacon strips--drain on paper towels, then crumble them and set aside. Rinse and scrub the potatoes--add potatoes to a pot (your choice if you want to peel them or not). Fill pot with cold water until potatoes are covered and add 1 tsp. salt. Bring to a boil, then cook until potatoes are tender. Drain potatoes and cut them into small pieces. In a large bowl add potato pieces, shredded three cheese blend, mayo, chopped onions and salt/pepper to your taste--stir until mixed. Spray a 9 x 13 baking dish with Pam and spread the potato mixture evenly in the baking dish. Sprinkle crumbled bacon and parsley flakes on top. Bake at 350 degrees for 25-30 minutes or until hot enough to serve.

#978 - Pumpkin Pie Squares

(by Shirley McNevich)

1 1/3 cups flour
1/2 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 1/2 sticks butter
1 cup Quaker quick oats (raw)
1/2 cup chopped pecans
1 - 8oz. Philadelphia cream cheese (softened)
3 eggs
1 - 15oz. can Libby's pumpkin
1 TBSP pumpkin pie spice

In a bowl add flour, brown sugar and 1/4 cup white sugar--stir. Add the butter and use two table knives to blend the mixture into crumbs. Add oats and pecans to the crumbs--stir. Remove 1 cup of the crumb mixture--reserve for later. Press the rest of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Use the back of a large spoon to smooth out the crust. Bake the crust at 350 degrees for 15 minutes. In a mixer add cream cheese, 1/2 cup white sugar, eggs--beat. Add pumpkin and pumpkin pie spice--beat until smooth. When crust is done, remove it from oven and pour the cream cheese batter on the crust. Sprinkle the reserved crumbs on top. Return to oven and bake at 350 degrees for 25 minutes. Cool completely, then refrigerate overnight before cutting into squares.

#977 - Santa Claus Cutout Cookies

(by Shirley McNevich)

2 cups white sugar
2 sticks Parkay margarine
2 eggs
1 cup of buttermilk
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 TBSP vanilla
6 cups of sifted flour (measure before sifting)
Small teaberry candies (for cookies)
Frosting/Icing: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. vanilla; 1.5 TBSP milk, red food coloring

In a mixer add 2 sticks margarine, 2 cups white sugar and 2 eggs--beat until smooth. Add salt, baking soda, baking powder, 1 TBSP vanilla and buttermilk--beat until smooth. Add flour one cup at a time and mix into batter. Once you've put in two or three cups of flour, you will need to mix in remaining flour by hand unless you're using a heavy duty Kitchen Aid mixer - stir until smooth. Refrigerate dough overnight. The next day take out a handful of batter and put on a floured countertop. Roll with a rolling pin to about 1/4 inch thick (flour top of dough also). Use Santa Clause shaped cookie cutter to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees until golden brown (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Once cookies are cool, in a mixer add 1/2 box Domino's powdered sugar, 1 stick margarine, 2 tsp. vanilla, and 1.5 TBSP milk--beat for at least 5 minutes until it's nice and creamy. Remove 1/3 of the frosting/icing and place it in a cereal bowl--add red food coloring and stir until it's the red color you desire. Use the white icing/frosting to frost the face and beard of each cookie. Use the red icing/frosting to frost the hat. Use the teaberries to make the eyes, nose and mouth. Refrigerate extra cookies for a few hours, then pack them in empty containers in single layers with Saran Wrap in between each layer--place in freezer and remove them when you need them.

#976 - BBQ Pork Chops

(by Shirley McNevich)

thinly sliced boneless pork chops
salt and pepper to your taste
your favorite BBQ sauce

Buy thinly sliced pork chops. Salt and pepper each side of each pork chop, then press the salt and pepper into the chops using the back of a fork (or a tenderizer mallet). Place chops one at a time into the SAME Ziploc bag. As you place each chop in the bag, pour BBQ sauce on top of each chop. Continue with all chops. Pour the rest of the bottle of BBQ sauce into the bag. Zip the bag almost closed, squeeze out any air, then close the bag the rest of the way. Lightly knead the BBQ sauce into the chops. Place the bag in the refrigerator at least a few hours (but preferably overnight). The next day, light your grill and place the chops on the top rack. Use the leftover BBQ sauce to spoon on top of each chop. Continue cooking and turning the chops while adding more BBQ sauce from the bag. Grill until tender.

#975 - Raspberry Angelfood Shortcake

(by Shirley McNevich)

1 box white angelfood cake mix
2 cups boiling water
1 - 6oz. box raspberry Jell-O
2 - 10oz. bags frozen raspberries (thawed)
3 - 6oz. cups raspberry yogurt

Thaw raspberries and set aside. Bake angelfood cake mix in a tube pan according to box directions--cool completely. Tear the angelfood cake into bite sized pieces--set aside. In a bowl add Jell-O mix and boiling water--stir until dissolved. Slightly drain the raspberries. Add raspberries to the Jell-O--stir. Cool Jell-O to room temperature, then refrigerate until it thickens. In a large glass bowl add 1/2 of the angelfood pieces. Scoop 1/2 of the Jell-O mixture on top of the angelfood pieces. Add all of the yogurt on top of the Jell-O. Add the second 1/2 of the angelfood pieces on top of the yogurt. Top with the second 1/2 of the Jell-O mixture. Refrigerate at least a few hours.

#974 - Sweet Potato Poppers

(by Shirley McNevich)

2 cups cooked and mashed sweet potatoes
1 tsp. salt
1 1/2 TBSP butter
1 TBSP white sugar
large marshmallows
1 1/2 cups crushed corn flakes
1 egg white

Peel 3-4 sweet potatoes--put in cold water in a pot. Add 1 tsp. salt and bring to a boil--once boiling, cook until soft (test with a fork). Drain sweet potatoes and mash the cooked sweet potatoes--measure 2 cups for this recipe. In a large bowl add mashed sweet potatoes, white sugar and butter--stir until mixed. Take one large marshmallow at a time and cover it all over with the mashed sweet potato mixture--set on a plate. Repeat with all marshmallows until you run out of potato mixture. Let them cool to room temperature, then refrigerate for 1 hour. Remove from refrigerator. In a cup, beat the egg white. Crush corn flakes and place them in a bowl. Dip each potato covered marshmallow in the egg white, then roll in the corn flakes. Grease an 8 x 8 baking dish. Place each corn flake covered ball ("popper") in the baking dish so that they are not touching each other. Bake at 400 degrees for 20 minutes or until browned.

#973 - Banana Pudding Pie

(by Shirley McNevich)

1 - 9" pie dough (baked according to package directions OR bake your own pie dough)
1 - 6oz. box Jell-O vanilla INSTANT pudding
2 1/4 cups milk
2 bananas
1/2 cup Cool Whip (thawed) + extra for frosting

Make and bake your own pie dough or bake a 9" pie dough according to package directions--cool. In a mixer add pudding mix and milk--beat until thick. Remove 1 cup of the pudding batter--set aside. Pour the rest of the pudding into the pie crust. Slice the bananas into coin shaped pieces--arrange them on top of the pudding. Add the reserved 1 cup pudding to the 1/2 cup Cool Whip--stir and spread on top of banana pieces. Refrigerate overnight. Frost the top of the pie with extra Cool Whip.

#972 - Condensed Milk Swirl Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups vanilla wafer crumbs (put about 45 cookies into a Ziploc bag a few at a time to crush); 1/2 cup Domino's powdered sugar; 1/3 cup Hershey's cocoa; 1/3 cup butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
4 eggs
1 TBSP vanilla
1/3 cup flour
1/4 cup butter (melted)
1/4 cup Hershey's coca

In a bowl add vanilla wafer crumbs, powdered sugar, 1/3 cup Hershey's cocoa, and 1/3 cup butter (melted)--stir to mix. Press crust mixture into the bottom of a 9" springform pan. In a mixer add all cream cheese--beat. Add Eagle milk--beat. Add eggs, vanilla and flour--beat. In a small bowl add 1/4 cup cocoa and 1/4 cup butter (melted)--stir. Remove 1 1/2 cups of the batter and add it to the cocoa mixture--stir. Spoon 1/2 of the white batter into the chocolate graham cracker crust. Spoon 1/2 of the chocolate mixture on top of the white batter in the crust. Add the rest of the white batter on top of chocolate mixture. Add the rest of the chocolate mixture on top of the white batter. Use a table knife to swirl the batters together to make the marble effect. Bake at 300 degrees for 50-60 minutes or until center of the cheesecake is set. Cool completely, then refrigerate overnight.

#971 - Graham Pudding Cake

(by Shirley McNevich)

1 - 6oz. box Jell-O chocolate pudding mix (NOT instant)
1 - 3oz. box Jell-O chocolate pudding mix (NOT instant)
1 box graham cracker squares
2 bananas
1 - 8oz. Cool Whip (thawed)

Cook pudding according to box directions--let it cool to room temperature (place Saran wrap on top of pudding while it's cooling to prevent it getting scum on top). Cover the bottom of an 8 x 8 cake dish with a single layer of graham crackers, then remove wrap from pudding. Scoop 1/3 of the pudding on top of the graham crackers. Repeat layers of graham crackers and layers of pudding, ending up with a layer of pudding on the top. Slice bananas into coin shaped pieces and arrange them on top of the last pudding layer. Spread the Cool Whip over the top. Refrigerate overnight. If you prefer, you can substitute a different pudding flavor other than chocolate.

#970 - Coconut Cupcakes

(by Shirley McNevich)

Batter: 2 3/4 cups flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 cup butter (room temperature); 3 3/4 cups Domino's powdered sugar; 4 eggs (separated); 1 cup milk; 1 tsp. vanilla; 1 cup Baker's angelflake coconut

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

In a mixer, combine 1 cup butter and 3 3/4 cups powdered sugar--beat until light and fluffy. Add 4 egg yolks and beat. Add baking powder and salt--beat. Alternate adding flour and 1 cup milk, each a small amount at a time and beat after each addition. Beat until smooth. Add 1 tsp. vanilla and 1 cup coconut--beat. Set batter aside. In a separate bowl beat 4 egg whites until stiff. Fold the egg whites into the cake batter with a spoon--mix quickly and thoroughly. Pour batter 2/3 full into muffin tins lined with cupcake liners and bake at 350 degrees for 17-25 minutes (you'll need to do a test cupcake on this recipe as the times can vary greatly)--test with a toothpick for doneness. Cool cupcakes, then frost. Frosting: in a mixer, add 1/3 cup butter and all cream cheese--beat. Add 1 tsp. vanilla and 4 tsp. milk--beat. Add 1 lb. powdered sugar slowly--beat until smooth. Refrigerate frosting for 15 minutes, then frost cooled cupcakes. Sprinkle each cupcake with coconut (you can lightly press coconut into frosting to keep it from falling off). Keep cupcakes refrigerated.

#969 - Corn Flake Crisps

(by Stella Ketner - friend)

4 cups Kellogg's Corn Flakes
1/2 cup chopped pecans
1/4 cup butter
1/3 cup King Syrup molasses
1/3 cup Nestle's semi-sweet chocolate chips
1/4 cup white sugar

In a bowl add corn flakes and chopped pecans--stir and set aside. In a saucepan over medium heat add butter, white sugar and molasses--stir and bring to a full rolling boil. Remove from heat and add chocolate chips--stir until all chocolate has melted. Pour the hot mixture over the corn flake mixture--mix as well as you can with a spoon. Drop by tablespoonfuls on to greased cookie sheets. Bake at 350 degrees for 6 minutes.

#968 - Crab Soup

(by Shirley McNevich)

3 1/2 to 4 lbs. fresh tomatoes
6 cups water
4 cups beef broth
2 cups lima beans (fresh or frozen)
2 cups cut green beans (fresh or frozen)
2 cups sweet corn kernels (fresh or frozen)
1/4 to 1/2 cup chopped onions
2 TBSP (or more, if you like) Old Bay seasoning
2 lbs. fresh lump crab meat
salt and pepper to your taste
crackers for serving

Wash the tomatoes, peel them, and cut them into small pieces. Place tomato pieces, water, beef broth, lima beans, green beans, sweet corn, chopped onions and Old Bay Seasoning into a Dutch oven--turn heat to medium while stirring. Once it's boiling put the lid on and turn heat back to low for 15 minutes. After 15 minutes, remove the lid and flake the crab meat into the soup--stir. Taste a little of the soup with a spoon--add salt and pepper to your taste (and more Old Bay seasoning if you wish). Put the lid back on and cook on low heat for 15 minutes or until crab meat is hot enough to serve. Serve with crackers.

#967 - Cream Cheese Macaroon Cookies

(by Shirley McNevich)

1/3 cup softened butter
1 - 3oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
1 egg yolk
2 tsp. orange juice
1 tsp. almond extract
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 - 10oz. bag Baker's angelflake coconut

In a mixer add butter, cream cheese, white sugar--beat. Add egg yolk, orange juice, almond extract--beat. Add baking powder, salt--beat. Add flour--beat. Remove bowl from mixer--add 3 cups of the coconut and stir with a wooden spoon. Cover the bowl with Saran wrap--refrigerate for 1 hour. Remove from refrigerator and uncover. Put remaining coconut in a separate bowl (you will roll cookies in this). Spoon dough into your hands and make 1" dough balls. Roll the ball in the bowl with the extra coconut--place on greased cookie sheets. Continue with all dough. Bake at 350 degrees for 9-12 minutes (lightly browned). Cool slightly before removing from cookie sheets.

#966 - Homemade Fried Chicken

(by Shirley McNevich)

2 whole chickens (cut into pieces) or 6 lbs. of pre-cut chicken pieces
1 cereal bowl filled with milk
Bowl #1: 3 cups flour, 2 TBSP garlic salt, 3 tsp. fresh ground pepper, 3 tsp. paprika
Bowl #2: 1 1/2 cups flour, 1 tsp. salt, 1/4 tsp. fresh ground pepper, 2 beaten egg yolks, 1 1/2 cups water
canola oil for frying (or your favorite frying oil)

Cut chicken into pieces (or remove chicken pieces from package). Lightly rinse chicken pieces in water and place into a colander to drain them. Fill a cereal bowl with milk. Place wax paper on your counter to hold battered chicken pieces until you are ready to fry them. In bowl #1 add 3 cups flour, 2 TBSP garlic salt, 3 tsp. fresh ground pepper and 3 tsp. paprika--stir with a spoon until mixed. In bowl #2 add 1 1/2 cups flour, 1 tsp. salt, 1/4 tsp. fresh ground pepper, 2 beaten egg yolks, and 1 1/2 cups water--stir with a spoon until mixed. For each piece of chicken--dip chicken piece in milk, dip and coat both sides of chicken piece in bowl #1, dip and coat both sides of chicken piece in bowl #2, dip and coat chicken piece AGAIN in bowl #1--place coated chicken piece on wax paper. Repeat with all chicken pieces. In a LARGE cast iron skillet, add 3/4" to 1" of oil--heat the oil (if you have a candy thermometer heat to at least 350 degrees). Fry a few pieces at a time until well browned (make sure chicken pieces do not touch each other), turning halfway through to cook both sides. Place fried chicken pieces on paper towels to drain. Repeat with all chicken pieces. You can turn your oven to 200 degrees and place fried chicken pieces in a large pan in the oven to keep warmed while you are frying all of the chicken pieces.

#965 - Fresh Apple Cake

(by Harriet Weaver - friend)

4 cups baking apples (washed, peeled and cut into small pieces--measure after cutting)
2 eggs
2 cups flour
2 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
1/2 cup canola oil
1 cup chopped Black Diamond walnuts

Put the eggs in a cup--beat. In a bowl add chopped apples--pour beaten eggs over the apples. Add white sugar, chopped walnuts, canola oil and vanilla--mix gently with a spoon. Into a small bowl sift the flour, cinnamon, salt and baking soda--stir. Sprinkle flour mixture over the apple mixture--stir with a spoon. Scoop batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 1 hour.

#964 - Sour Cream Heaven

(by Carol Felix - friend)

1 - 20oz. can Dole pineapple chunks (drained)
1 - large can Dole mandarin oranges (drained)
1 cup Baker's angelflake coconut
1 small jar maraschino cherries (drained, halved, and patted dry with a paper towel)
1 envelope Dream Whip (prepared according to envelope directions)
1 cup Breakstone's sour cream
1 small bag multi-colored marshmallows

Prepare Dream Whip as directed on envelope--leave prepared Dream Whip in mixer bowl. Remove bowl from mixer--add sour cream and stir. Add drained pineapple chunks, drained mandarin oranges, coconut, and cherries--stir. Add multi-colored marshmallows--stir. Scoop mixture into a serving bowl. Refrigerate overnight.

#963 - Cherry Cream Squares

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 tsp. salt
3/4 tsp. baking soda
3/4 cup + 2 TBSP vegetable oil
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 cup Cool Whip (thawed)
1 can Lucky Leaf cherry pie filling

In a bowl add dry cake mix, salt, baking soda and ALL of the vegetable oil (3/4 cup + 2 TBSP)--stir until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. Cool completely. In a mixer add cream cheese and powdered sugar--beat until smooth. Add Cool Whip--beat. Spread cream cheese mixture on top of cooled crust. Spoon pie filling evenly on top of cream cheese layer. Refrigerate overnight.

#962 - Chocolate Chip Ice Cream Delight

(by Shirley McNevich)

2 3/4 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 cup softened Parkay margarine
3/4 cup white sugar
3/4 cup firmly packed Domino's dark brown sugar
2 tsp. vanilla
1/2 tsp. water
2 eggs
3 cups of Nestle's semi-sweet chocolate morsels
premium vanilla ice cream


In a mixer combine margarine, white sugar, brown sugar, eggs--beat until smooth. Add vanilla, water, baking soda, salt, and slowly add flour--mix until smooth. Remove from mixer and add chocolate morsels - stir by hand. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees 8-11 minutes. You may want to do a test cookie as this recipe is better if the cookies are soft (don't overbake them). Let cookies cool completely. When ready to serve dessert, scoop a generous serving of premium vanilla ice cream into each bowl. Break cookies into small bite sized pieces and drop around the sides and on top of the ice cream. Serve immediately. If you try to use store purchased cookies instead of making them from scratch, you will be disappointed.

#961 - Kidney Bean Salad

(by Shirley McNevich)

2 hard boiled eggs (chopped into small pieces)
1 - 32oz. can or 2 - 16oz. cans good quality kidney beans (drained and rinsed)
2 chopped onions
4 TBSP Miracle Whip (regular or lite--your choice)
4 TBSP sweet relish
1 tsp. celery salt
1/2 tsp. garlic salt

In a large colander placed over the sink, add the kidney beans to drain them. Once drained, rinse them with cold water thoroughly and let them drain well. In a large bowl or pot add chopped eggs, chopped onions, Miracle Whip, sweet relish, celery salt, and garlic salt--stir until well mixed. Add the drained kidney beans (a few large spoonfuls at a time) to the egg/onion mixture--use a wooden spoon to mix. Continue adding beans and stirring until all kidney beans have been added and are well coated--be careful when stirring them so you don't break too many of the kidney beans. Scoop mixture into your covered serving bowls and refrigerate overnight (if you only refrigerate them a few hours they will not have as much flavor as they will if you chill them overnight). The next day when ready to serve, uncover serving bowls and stir. If they seem too dry for your taste add a little more Miracle Whip and stir.

#960 - Hot Sausage Sandwiches

(by Shirley McNevich)

long sandwich rolls
hot sausage OR kilelbasa OR bratwurst
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
1 large onion
olive oil

Wash, slice and remove seeds from all of the bell peppers--cut all peppers into slices, then cut each slice in half. Wash and slice onions, then slice into pieces the same size as the sliced peppers. Place sliced peppers and sliced onions in a large bowl--pour some olive oil over them (your choice of amount) and toss until they are mixed and coated. Tear off a large piece of aluminum foil and spray it with Pam. Dump the coated peppers in the center of the foil and fold up the sides of the foil and close the top (if you're making alot of peppers and onions, you may have to use an extra sheet of foil on the top). Place the entire pack on the grill near the flame and cook until the peppers are tender. As peppers and onions are cooking, start cooking hot sausage (or kielbasa, bratwurst) on the top shelf of your grill according to package directions. When hot sausage is well heated, place one hot sausage on each long sandwich roll and top with heaping amounts of grilled peppers and onions. You can adapt this recipe for indoors by placing the foil pack of peppers and onions in a large baking dish--bake at 350 degrees until peppers and onions are tender. Prepare hot sausage (or kielbasa, bratwurst) according to package directions.

#959 - Homemade Peanut Clusters

(by Shirley McNevich)

16oz. Baker's semi-sweet baking chocolate (or Baker's white chocolate if you prefer)
2 tsp. vanilla
16oz. Planter's dry roasted peanuts

Line cookie sheets with wax paper--set aside. Melt baking chocolate in either a microwave or a double boiler (according to box directions). Once melted, quickly add vanilla to the chocolate and stir briskly. Add whole peanuts to the chocolate mixture--stir carefully. Drop by heaping teaspoonfuls on to the wax paper--refrigerate. Once they have set and are cold, remove each cluster from wax paper and store them in an airtight container in the refrigerator. Variation--put in a few less peanuts and add some Kellogg's Rice Krispies in their place.

#958 - Strawberry Sour Cream Pie

(by Shirley McNevich)

1 pre-made Keebler graham cracker crust
2 cups mashed strawberries
2 TBSP white sugar
1/2 cup sour cream
1 - 8oz. Cool Whip (thawed)

In a bowl add mashed strawberries and white sugar--stir. Add sour cream--stir. Fold in Cool Whip--stir. Pour mixture into graham cracker crust. Refrigerate overnight. Serve the next day (you can put some fresh strawberry slices on top before serving).

#957 - Pecan Log Cookies

(by Shirley McNevich)

1 2/3 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
2/3 cup Domino's dark brown sugar (packed)
1 egg
1/2 tsp. vanilla
1/2 tsp. maple flavoring
3/4 cup halved pecans
Frosting: 1/2 cup Domino's dark brown sugar (packed), 1 TBSP Kayro dark corn syrup, 2 TBSP water, 1 cup Domino's powdered sugar

Into a bowl sift the flour, baking soda and salt--set aside. In a mixer add butter, 2/3 cup brown sugar--beat. Add egg--beat. Add vanilla and maple flavoring--beat. Add sifted ingredients that you set aside--beat. Flour your counter and roll dough into 2 or 3 dough logs (about 8 " long and 2" around). Wrap each log in Saran wrap (separately)--refrigerate them overnight. The next day remove the wrap from the dough logs and place one at a time on a cutting board. Cut into coin shaped pieces (about 1/8" wide). Repeat with all logs. Place cookies on to greased cookie sheets. Break each pecan half into a few smaller pieces and place on top of one cookie--press lightly into the cookie with the back of a spoon. Repeat with all cookies. Bake at 350 degrees for 8-10 minutes. While cookies are baking make the frosting: in a saucepan add 1/2 cup brown sugar, Kayro, 1 TBSP water--turn heat to medium. Cook and stir until boiling. Once boiling remove from heat--add 1 cup powdered sugar and 1 TBSP water--stir with a spoon until smooth. It should be the consistency of a glaze--if too thick add a little more water. Drizzle each baked cookie with 1 tsp. of the frosting.