#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.