#1537 - Sweet and Sour Cabbage

(by Shirley McNevich)

4 cups shredded cabbage
1 cup water
4 TBSP butter
1/2 to 1 tsp. salt
1/4 tsp. pepper
2 TBSP white sugar
2 TBSP cider vinegar
3 TBSP Breakstone's sour cream

In a bowl add cider vinegar, white sugar and sour cream--stir until mixed, then set aside. In a skillet over medium heat add butter, salt, pepper, and water--stir until butter is melted. Add cabbage--stir and cook until tender. Remove from heat and add sour cream mixture to cabbage--stir until mixed. Serve hot.

#1536 - Ricotta Cheese Cookies

(by Kim [Knecht] Bickel - friend)

3 eggs
2 cups white sugar
4 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 lb. Parkay margarine (softened)
1lb. ricotta cheese
1 to 2 tsp. vanilla
Frosting: 3 cups Domino's powdered sugar; 3 to 4 TBSP milk; 1/3 cup softened butter; 2 tsp. vanilla

In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add salt, baking soda and vanilla--beat. Add ricotta cheese--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool completely, then frost. Frosting: in a mixer add softened butter, some of the powdered sugar and the milk--beat. Slowly add the rest of the powdered sugar and the 2 tsp. vanilla--beat until creamy.

#1535 - Fancy Butter Cookies

(by Shirley McNevich)

3 cups softened butter (NO substitutes)
2 1/4 cups white sugar
7 egg yolks
6 1/4 cups flour
1 tsp. baking powder
3 to 4 tsp. vanilla (if using pure vanilla extract, then 2 to 3 tsp.)
3/4 tsp. salt

In a mixer add softened butter and white sugar--beat. Add egg yolks--beat well. Add salt, vanilla and baking powder--beat. Add flour a little at a time--beat. Refrigerate dough (covered) for 1 hour. Remove dough from refrigerator and place some dough into a cookie press/gun--press cookies on to cookies sheets (DO NOT grease the cookie sheets). Bake at 350 degrees for 8-10 minutes. Remove from oven, cool for 1 or 2 minutes, then transfer them on to paper towels to cool. If you wish, once cookies are pressed on to cookie sheets lightly sprinkle holiday colored sugar on each cookie before baking.

#1534 - Crunchy Peanut Butter Bars

(by Shirley McNevich)

1 cup Jif crunchy style peanut butter
1/2 cup white sugar
2 eggs
2 cups rice krispies cereal
1 - 6oz. bag Nestle's semi-sweet chocolate chips

In a mixer add peanut butter and white sugar--beat. Add eggs--beat. Remove bowl from mixer--add 1 cup of rice krispies--stir with a wooden spoon. Add second cup of rice krispies--stir with a wooden spoon. Press the mixture into a 9" square baking pan. Bake at 325 degrees for 20 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over the top. Cover the pan with foil and let it stand until chocolate chips melts. Once melted, remove the foil and spread the melted chocolate evenly with a spatula. Once cooled, cut into bars.

#1533 - Ham Barbeque

(by Margie Maenpa - friend)

2/3 cup Heinz ketchup
1 TBSP cider vinegar
2 TBSP white sugar
1 or 2 TBSP French's yellow mustard
2 TBSP Worcestershire sauce
1 small onion (chopped)
1/2lb. chipped ham

In a saucepan add ketchup, cider vinegar, white sugar, mustard, Worcestershire sauce and chopped onions--stir. Add chipped ham--stir. Turn heat to medium, bring to a boil, then turn heat back to simmer and cook/stir until ham is well seasoned. Serve on rolls.

#1532 - Blueberry Cake

(by Margie [Fisher] Maenpa - friend)

2 cups flour
1 1/2 cups white sugar
1/2 cup cold butter
1 tsp. baking powder
1 cup milk
2 eggs
2 cups fresh or frozen blueberries (thawed and drained)

In a mixer add 2 egg whites--beat until peaks form, then set aside. In a bowl add flour and white sugar--stir. Add butter--cut in using a knife until it makes crumbs--remove 3/4 cup of the crumbs and set them aside. To the remaining crumbs add baking powder, milk, and 2 eggs yolks--stir with a spoon until mixed. Add egg whites to the batter--fold them in using a spoon. Pour the batter into a 9 x 13 cake pan. Sprinkle the blueberries over the top of the batter. Sprinkle the reserved crumbs over the top of the batter. Bake at 350 degrees for 30-35 minutes or until golden brown--test with a toothpick for doneness.

#1531 - Bean Bake

(by Shirley McNevich)

4 slices bacon (fried, drained and crumbled)
1 chopped onion
1/4 cup King syrup molasses
2 TBSP Domino's dark brown sugar
1 or 2 tsp. French's yellow mustard
1 - 15.5oz. can pinto beans (drained)
1 - 16oz. can pork 'n beans
1 - 15.5oz. can kidney beans (drained)
shredded cheddar cheese for topping (optional)

In a skillet fry bacon but save the drippings in the pan. Add chopped onions to drippings--turn heat to medium and cook/stir until onions are caramelized. Add molasses, brown sugar and mustard--stir. Remove from heat--add pinto beans, pork 'n beans, and kidney beans--stir until mixed. Add crumbled bacon--stir. Pour whole mixture into a greased 2 qt. casserole dish. Bake covered at 350 degrees for 1 hour. Top with shredded cheddar cheese before serving if you wish.

#1530 - Chili Bean Salad

(by Shirley McNevich)

2 - 15.5oz. cans kidney beans
1 medium onion (chopped)
1 green bell pepper (chopped)
2 TBSP butter
1/4 cup Breakstone's sour cream
1/4 tsp. oregano
3 drops Tabasco sauce
2 hard boiled eggs (sliced)

Drain the kidney beans--set aside. In a skillet add onions, green bell peppers and butter--cook and stir until onions are caramelized. In a large bowl add drained kidney beans and onion mixture--stir carefully until mixed. In a small bowl add sour cream, oregano and Tabasco sauce--stir. Pour the sour cream mixture into the kidney bean mixture--stir carefully until mixed. Cover and refrigerate until cold. When ready to serve, stir the mixture and add hard boiled egg slices to the top for garnish.

#1529 - Easy Chicken Nuggets

(by Shirley McNevich)

boneless/skinless chicken breasts
eggs (start with 3 eggs; add more as needed)
1 can Italian seasoned bread crumbs
canola oil for frying

In a bowl add eggs--beat with a fork. In a second bowl add bread crumbs (add other seasonings if you wish, then stir). Cut the chicken breasts into nugget sized pieces. Dip each nugget into the eggs, then roll in the bread crumbs until well coated. Repeat with all nuggets. In a skillet over medium heat add canola oil--heat until very hot. Fry nuggets until bottom side is browned, then flip until the other sides are browned. Drain on paper towels before serving.

#1528 - Crockpot Stuffing

(by Margie [Fisher] Maenpa - friend)

1 cup butter
2 cups chopped onions
2 cups chopped celery
1/2 cup fresh chopped parsley
12 to 13 cups bread cubes
1 to 1 1/2 tsp. salt
1/2 tsp. pepper
2 to 2 1/2 cups chicken broth
2 beaten eggs
Optional: 1 tsp. poultry seasoning

In a skillet over low heat add butter--melt. Add chopped onions, chopped celery and chopped parsley--cook/stir until celery is tender. In a large bowl add bread cubes--pour the celery mixture over the bread cubes and add salt, pepper--toss to coat. Pour enough chicken broth on the bread cubes to moisten the bread--stir. Add beaten eggs--stir. Add poultry seasoning if you wish--stir. Pour the whole mixture into a greased crock pot. Put the lid on and cook on high for 45 minutes, then reduce heat to low and heat on low for 4 to 8 hours.

#1527 - Angelfood Cake Squares

(by Margie [Fisher] Maenpa - friend)

1 - 3oz. box Jell-O gelatin (your choice of flavor)
1 cup boiling water
1 box angelfood cake mix (prepared according to box directions and cut into 1" cubes)
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. lemon juice
1 - 8oz. Cool Whip (thawed)

In a bowl add the Jell-O powder and boiling water--stir until dissolved. Let it cool to room temperature, then refrigerate until it starts to thicken (30-45 minutes). Spray a 9 x 13 glass baking dish with Pam. Add all of the angelfood cake cubes to the baking dish evenly. In a mixer add cream cheese--beat. Add white sugar and lemon juice--beat until smooth. Add the partially thickened Jell-O--beat until mixed. Remove bowl from mixer--add 1 1/2 cups of Cool Whip to the cream cheese mixture--fold it in using a wooden spoon. Spread the cream cheese mixture over the top of the angelfood cake cubes. Refrigerate until very cold. Cut into squares and serve squares with leftover Cool Whip.

#1526 - Yam Bake

(by Mary E. Fahringer - friend)

2 lbs. raw yams
1 tsp. salt
1 - 13.25oz. can pineapple tidbits (drained)
1/4 cup orange marmalade
1 cup mini marshmallows

Wash, peel and cut the yams into quarters. In a pot over medium heat add yam quarters covered with water--add salt and cook until tender--drain. Grease a glass pie plate. Arrange the yams in the greased plate. Spread the drained pineapple tidbits on top of the yams. Dot the marmalade on top of the pineapple tidbits. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 30 minutes--remove from oven, sprinkle the marshmallows on top, and return to oven until marshmallows are browned and starting to melt.

#1525 - Toffee Crunches

(by Mary E. Fisher - friend)

2 sticks butter (NO substitutes)
1/2 cup white sugar
1 tsp. vanilla
1 box graham crackers
chopped walnuts OR chopped pecans
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Line a jelly roll pan (cookie sheet with 1 " lip on all sides) with foil--grease the foil. Line up graham crackers edge to edge to cover the whole bottom--break graham crackers when necessary. In a saucepan over low heat add butter--melt. Add white sugar, turn heat to medium--stir and bring to a boil, then stir/cook for 2 minutes. Remove saucepan from heat--add vanilla and chopped nuts--stir. Carefully spread the mixture evenly on top of the graham crackers. Bake at 350 degrees for 8-10 minutes. Remove from oven and sprinkle the chocolate bits all over the top (they will melt). Once bits have melted, use the greased back of a spoon or spatula to spread the melted chocolate into one even layer (if the bits are not melting enough, return to the oven for a minute or two). Cool completely, then refrigerate until very cold. Break into pieces.

#1524 - Peanut Butter Pretzel Snacks

(by Mary E. Fisher - friend)

2 TBSP Jif peanut butter
1 - 12oz. bag Nestle's white chocolate chips
1 - 12oz. bag Reese's peanut butter chips
2 cups broken thin pretzel pieces

In a microwave safe bowl add white chocolate chips, peanut butter chips, and peanut butter--stir. Microwave on high for 2 minutes--remove from microwave and stir. If not completely melted, keep returning to microwave and heating on high for 10 seconds at a time (stirring each time before returning to microwave). Continue until mixture is smooth. Add the broken pretzels--stir. Spread the mixture all over greased cookie sheet. Cool completely, then refrigerate until hard. Break into pieces.

#1523 - Baked Ham and Eggs

(by Margie [Fisher] Maenpaa - friend)

1 - 8oz. can Pillsbury refrigerated crescent rolls
8oz. smoked/cooked ham (cut into bite sized pieces)
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Unroll the dough--place the dough pieces all over the bottom of a greased 9 x 13 glass baking dish--pinch the seams of the dough together. Sprinkle the ham pieces evenly over the dough. In a bowl add eggs, milk and pepper--beat with a whisk. Pour the egg mixture carefully on top of the ham layer. Bake at 350 degrees for 15 minutes. Remove from oven, sprinkle both cheeses all over the top, return to oven and bake for 10 more minutes or until hot.

#1522 - Cream Cheese Cutout Sugar Cookies

(by Shirley McNevich)

4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
1/2 cup Crisco shortening
1 - 8oz. Philadelphia cream cheese (softened)
1 1/3 cups white sugar
1 egg
2 tsp. vanilla

In a mixer add cream cheese, butter and Crisco--beat. Add white sugar--beat. Add egg, salt, baking soda and vanilla--beat. Slowly add flour--beat. Refrigerate the dough for 4 hours (covered). Remove dough from refrigerator, divide dough into 4 pieces. Flour your counter, place one dough ball on the flour, flour the top of the dough, and use a rolling pin to roll the dough to 1/8" thick. Cut cookies with cookie cutters. Place on greased cookie sheets--bake at 375 degrees for 8-10 minutes. Cool completely. Repeat with the rest of the dough (keep other dough refrigerated while working with other dough). Frost as desired (you can use our frosting recipe--it's #2 on this blog).

#1521 - Rice Krispy Chocolate Chip Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
2/3 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
3/4 cup white sugar
2 cups Rice Krispies cereal
1 - 6oz. bag Nestle's semi-sweet chocolate chips (more if you wish)

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla, salt and baking soda--beat. Add eggs--beat. Slowly add flour--beat. Remove bowl from mixer--add rice krispies and chocolate chips--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Let them cool 2-3 minutes before removing from cookie sheets.

#1520 - Cake Mix Brownies

(by Shirley McNevich)

1 box white or yellow cake mix
1/4 cup Domino's dark brown sugar (packed)
1/4 cup water
2 eggs
1/4 cup softened Parkay margarine
1 - 12oz. bag Nestle's semi-sweet chocolate chips

In a mixer add brown sugar, eggs, water and Parkay--beat. Remove bowl from mixer--add cake mix and stir just until mixed. Spread the batter on a greased jelly roll pan (1" lip on all sides). Sprinkle the chocolate chips all over the top of the batter. Bake at 350 degrees for 20-25 minutes. Cool completely, then cut into squares.

#1519 - Butter Cake Squares

(by Shirley McNevich)

1 box Duncan Hines butter recipe cake mix
1 beaten egg
1 stick softened butter
1 cup chopped pecans
Filling: 1lb. Domino's powdered sugar; 1 egg; 1 - 8oz. Philadelphia cream cheese (softened)

In a bowl add cake mix, softened butter, beaten egg and chopped pecans--mix with your hands until well mixed. Press the mixture into a greased 9 x 13 glass baking dish--set aside. In a mixer add cream cheese--beat. Add egg--beat. Slowly add powdered sugar--beat until mixed. Spread the cream cheese mixture evenly over the cake mixture. Bake at 350 degrees for 35-40 minutes. Cool completely, then cut into squares.

#1518 - Peanut Butter Oatmeal Cookies

(by Shirley McNevich)

3/4 cup butter flavored Crisco shortening
1 cup Jif peanut butter
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup water
1 egg
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
3 cups Quaker quick oats
white sugar for dipping

In a mixer add Crisco, peanut butter and brown sugar--beat. Add water, egg and vanilla--beat. Add baking soda, oats--beat. Slowly add flour--beat. Refrigerate dough (covered) for 3 hours. Shape the cold dough into penny sized balls and place them on greased cookie sheets. Put some white sugar in a bowl. Dip a fork in the white sugar and make a crisscross pattern on each cookie to flatten them Keep re-dipping the fork in the white sugar after each cookie. Bake at 350 degrees for 9-11 minutes or until browned. Cool cookies sightly before removing rom cookie sheets.

#1517 - Cheddar Cheese Scalloped Potatoes

(by Shirley McNevich)

2 TBSP Parkay margarine
1 onion (chopped)
1 - 10.75oz. can Campbell's condensed broccoli cheese soup
1/3 cup milk
1/8 tsp. pepper
4 red potatoes (cooked, peeled and sliced)
3 slices cooked bacon (crumbled)

Wash and peel potatoes. In a pot add water, 1 tsp. salt and whole potatoes--bring to a boil and cook until potatoes are tender, then drain and slice the potatoes. In a skillet over medium heat add Parkay--melt. Add chopped onions--cook/stir until tender. Add soup, milk, crumbled bacon and pepper--stir. Add sliced potatoes--stir and bring to a boil, then turn heat to low. Cover the skillet, then cook/stir for five minutes.

#1516 - Parmesan Scalloped Potatoes

(by Shirley McNevich)

8 medium red potatoes (washed, peeled and sliced thin)
2 TBSP Parkay margarine
1 onion (chopped)
2 TBSP flour
1/2 cup milk + extra milk
1/2 cup grated Parmesan cheese (or more)
1/2 tsp. pepper
1 tsp. salt

In a greased microwave safe casserole dish add potato slices, chopped onions, salt and pepper--stir until mixed. Cut Parkay into small pieces and dot the top of the mixture with Parkay. Put the lid on the casserole dish. Microwave on high for 12-15 minutes--bring it out and stir it. In a bowl add flour and 1/2 cup milk--stir until smooth. Pour the milk mixture over the top of the potatoes, then add enough milk to almost cover the potatoes. Add the Parmesan cheese to the potatoes--stir. Put the casserole dish back in the microwave without the lid--microwave on high for 5 minutes--stir and test. If not done enough or hot enough, keep returning them to the microwave for 3 minutes at a time, stirring each time you remove them from the microwave.

#1515 - Scrambled Egg Patties

(by Shirley McNevich)

2 eggs
2 TBSP water

In a microwave safe bowl add eggs--beat with a fork. Add water--beat with a fork. Place bowl in microwave and microwave on high for 20 seconds. Remove from microwave--stir carefully with a fork and return to microwave. Microwave on high in 10 second increments, checking in between. When egg patty is almost done, flip it with a fork. Keep microwaving for 10 second increments until patty is almost solid. Use egg patty on a bagel or bread and add cheese, bacon, salt, pepper, etc. to make an egg sandwich.

#1514 - Cheesy Broccoli Casserole

(by Shirley McNevich)

1lb. fresh broccoli (washed and cut into small pieces)
1 tsp. salt
1 1/2 cups cooked chicken (cut into bite sized pieces--measure after cutting)
1 - 10.75oz. can Campbell's condensed broccoli cheese soup
1/3 cup milk
2 slices buttered bread

Cook broccoli pieces in boiling water with 1 tsp. salt until tender--drain. Grease a casserole dish. Add drained broccoli pieces and chicken pieces to the casserole dish. In a separate bowl add broccoli cheese soup and milk--stir. Pour the soup mixture over the chicken and broccoli in the casserole dish. Cut the buttered bread into bite sized pieces--spread them evenly over the top of the casserole. Bake at 375 degrees for 20 minutes or until heated through.

#1513 - Broccoli and Cheese Dip

(by Shirley McNevich)

1 - 10.75oz. can Campbell's condensed broccoli and cheese soup
1 - 10oz. box frozen/chopped broccoli (thawed and drained)
1 tomato (chopped)
1/2 cup Breakstone's sour cream
2 tsp. dijon mustard

In a bowl add soup, drained broccoli, chopped tomato, sour cream and dijon mustard--stir until mixed. Cover the bowl and refrigerate until cold. Transfer into a dip bowl when ready to serve and serve with good quality crackers.

#1512 - Microwave Raspberry Fudge

(by Shirley McNevich)

1 - 14oz. Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. vanilla
1/8 tsp salt
1/8 cup heavy cream
1/2 cup raspberry preserves (NOT jelly)
3 cups Nestle's semi-sweet chocolate bits
2 cups Nestle's white chocolate bits

In a microwaveable bowl, add the semi-sweet chocolate bits and the whole can of Eagle brand milk--microwave on high for 30 seconds at a time (remove bowl and stir after every 30 seconds). Keep heating and stirring until mixture is smooth. Remove bowl from microwave--add vanilla and salt--stir until mixed. Line a fudge pan with foil and spray it with Pam. Pour the mixture into the greased/lined fudge pan. Lift up the pan and drop it on to the counter a few times to distribute the fudge mixture. Let the pan sit on the counter until room temperature, then refrigerate until cold. Once fudge is cold add the cream, white chocolate bits and raspberry preserves to a microwaveable bowl. Microwave on high for 30 seconds at a time (remove bowl and stir every 30 seconds). Keep heating and stirring until mixture is smooth. Let the raspberry mixture cool to room temperature--stir. Remove the fudge pan from the refrigerator--pour the raspberry mixture evenly over the top. Refrigerate until cold--cut into bite sized pieces (if you cut it before it's cold, the raspberry mixture will drip off of the top).

#1511 - Beef Cheese Ball

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP mayo
1 tsp. French's yellow mustard
1 TBSP grated onion
6oz. minced dried beef (mince dried beef in your blender)

In a mixer add cream cheese, mayo, mustard and grated onions--beat until smooth. Remove bowl from mixer--add 1/2 of the minced dried beef--stir until mixed. Form the mixture into one large ball. Place a piece of wax paper on your counter and sprinkle the other 1/2 of the minced dried beef all over the wax paper. Roll the cheese ball over the beef until all beef is on the cheese ball. Serve with good quality crackers.

#1510 - Coconut Candy

(by Shirley McNevich)

2 tsp. butter
1 1/2 cups white sugar
1/2 cup whole milk
1/3 cup Baker's angelflake coconut
1 tsp. vanilla

Butter a fudge pan--set aside. In a saucepan over low heat add butter--stir until melted. Add milk and white sugar--turn heat to medium and stir constantly. Keep stirring and cooking until mixture gets to 238 degrees on a candy thermometer (usually take a little more than 10-12 minutes). Remove saucepan from heat--add coconut and vanilla--stir quickly until mixed, then beat the mixture briskly with a wooden spoon until it starts to thicken. Pour the mixture into the buttered fudge pan. Pick the pan straight up a few inches and drop it on the counter to get rid of air bubbles in the mixture--repeat a couple of times. Cool completely, then cut into bite sized pieces. Keep refrigerated.

#1509 - Tomato Macaroni Soup

(by Shirley McNevich)

1/4 lb. ground chuck
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup chopped onions
1 - 10.75oz. can Campbell's tomato soup
1 can of water (use empty soup can to measure)
1/4 cup uncooked corkscrew pasta
2 tsp. chili powder

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and stir until meat is browned, then drain off the fat. Add the tomato soup and water to the beef mixture--stir. Add dry corkscrew macaroni and chili powder--stir. Turn heat to simmer and cover with a lid--cook (stirring occasionally) until pasta is tender.

#1508 - No Bake Peanut Butter Cheesecake

(by Shirley McNevich)

1 - Keebler ready-made chocolate crust
1 - 8oz. Philadelphia cream cheese (softened)
1 - 10oz. bag Reese's peanut butter chips
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 cup heavy whipping cream (cold)

In a saucepan over low heat add peanut butter chips and condensed milk--cook and stir until melted and smooth. Cool it for 10 minutes, then stir. In a mixer add cream cheese--beat. Add peanut butter chip mixture--beat well. Pour the mixture into another bowl so you can use the mixer again. In the mixer add cold heavy whipping cream--beat until stiff. Add whipping cream mixture to cream cheese batter--stir just until blended. Pour the whole mixture into the graham cracker crust. Cover and refrigerate overnight.

#1507 - Coffee Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups crushed chocolate wafer cookies (like Nilla wafers only chocolate); 1/3 cup melted butter; 1/2 TBSP white sugar; extra crushed chocolate wafer cookies for topping

Batter: 2 squares Baker's sweet chocolate; 2 - 8oz. Philadelphia cream cheese (softened); 4 eggs; 3/4 cup white sugar; 2 tsp. instant coffee granules (3 tsp. if you want more coffee flavor); 1/4 tsp. salt

Butter the sides and bottom of a springform cheesecake pan. In a bowl add melted butter, crushed cookies and 1/2 TBSP white sugar--stir. Press the cookie mixture just on the bottom of the buttered cheesecake pan. Melt the Baker's chocolate according to box directions. In a mixer add softened cream cheese--beat. Add 3/4 cup white sugar--beat. Add eggs--beat. Add melted chocolate (when chocolate has cooled slightly)--beat. Add instant coffee and salt--beat until smooth. Pour the batter on top of the cookie crust. Bake at 350 degrees for 40 minutes or until center of cheesecake is almost set. Cool completely. Sprinkle more crushed chocolate wafer cookies on top of the cheesecake if you wish. Refrigerate overnight.

#1506 - Shredded Wheat Snack Mix

(by Shirley McNevich)

4 cups spoon sized shredded wheat cereal
2 cups popped popcorn
1 cup mini pretzels
1 cup mixed nuts
1 envelope Good Seasons Italian dressing mix
1/2 stick butter (melted)
2 TBSP Worcestershire sauce

Spread the cereal, popcorn, pretzels and nuts evenly on a 15 x 10 jelly roll pan (with 1" lip). In a bowl add melted butter and Worcestershire sauce--stir. Use a teaspoon to carefully spread the butter mixture over the top of all ingredients. Sprinkle the Good Seasons powder over the whole top of the mixture. Bake at 300 degrees for 15 minutes--remove from oven and stir the mixture. Spread the stirred mixture back across the jelly roll pan. Return to oven and bake 15 minutes longer. Cool completely.

#1505 - Chocolate Mousse Brownies

(by Shirley McNevich)

Brownies: 1/2 cup butter; 1 - 12oz. bag Nestle's semi-sweet chocolate bits; 2 cups white sugar; 1 1/4 cups flour; 2 tsp. vanilla; 1/2 tsp. baking powder; 1/2 tsp. salt; 3 eggs; 1/2 cup chopped pecans (optional)

Topping: 3/4 cup heavy whipping cream; 1 - 6oz. bag Nestle's semi-sweet chocolate bits; 3 eggs; 2 tsp. vanilla; 1/2 cup white sugar; 1/4 tsp. salt; 1 cup chopped pecans (optional)

In a large microwave safe bowl add 1/2 cup butter and 12oz. of chocolate bits--microwave on high (keep stirring and checking every 20 seconds). When mixture is melted and smooth, add 2 cups white sugar, flour, 2 tsp. vanilla, baking powder, 1/2 tsp. salt and 1/2 cup chopped pecans--stir. In a cup add eggs--beat with a fork. Add eggs to brownie mixture--stir just until mixed. Pour batter into a greased 13 x 9 cake pan--set aside. In a microwave safe bowl add 6oz. chocolate chips and heavy whipping cream--microwave on high (keep stirring and checking every 20 seconds). When mixture is melted, set aside. In a mixer add 3 eggs, 2 tsp. vanilla, 1/2 cup white sugar, 1/4 tsp. salt--beat until foamy. Add the egg mixture to the whipping cream mixture--stir. Pour the whipping cream mixture evenly over the top of the brownie batter. Sprinkle the 1 cup chopped pecans evenly on top of the heavy whipping cream mixture. Bake at 350 degrees for 50-55 minutes. Cool completely.

#1504 - Easy Vegetable Pizza

(by Shirley McNevich)

2 - 8oz. cans refrigerated crescent dinner rolls
1 - 8oz. Breakstone's sour cream
1 to 2 TBSP horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 cups chopped fresh mushrooms
1 cup chopped fresh tomatoes
1 cup broccoli pieces
1/2 cup chopped green bell peppers
1/2 cup chopped green onions

Separate the dough--place the dough (using the triangles to make rectangles) to cover the bottom of a greased jelly roll pan. Use your fingers and a little Pam to pinch the triangles together and pinch the dough about 1/2" up the sides. Bake at 375 degrees for 14-18 minutes or until golden brown. Cool completely. In a bowl add sour cream, horseradish, salt and pepper--stir. Spread the horseradish mixture over the cooled crust. Sprinkle the chopped mushrooms, chopped tomatoes, broccoli pieces, chopped green peppers and chopped onions all over the horseradish mixture. Cut into bite sized pieces to serve.

#1503 - Sausage Wraps

(by Shirley McNevich)

2 - 8oz. cans crescent dinner roll dough
48 mini smoked sausage links (fully cooked)

Open up the dough packages--the dough is shaped like triangles (8 triangles in each dough package). Cut each triangle horizontally into three pieces. Continue with all dough until you have 48 pieces of dough. Place the first piece of sausage on to the first piece of dough (at the shortest side)--roll the sausage up in the dough. Continue with all sausage pieces. Place on greased cookie sheets. Bake at 375 degrees for 12-15 minutes or until golden brown.

#1502 - Carrot Cookies

(by Shirley McNevich)

1 cup cooked/mashed carrots
1 cup Crisco shortening
3/4 cup white sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. lemon extract
Glaze: 1 cup Domino's powdered sugar; 1 tsp. grated orange rind (zest); orange juice

In a mixer add shortening and white sugar--beat. Add egg--beat. Add cooked/mashed carrots--beat. Add vanilla, salt, lemon extract and baking powder--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until browned. Glaze--in a bowl add powdered sugar, orange zest and enough orange juice to make a glaze consistency--stir. If too thick add a little more orange juice. If too thin add a little more powdered sugar. Frost the cookies while they are still warm.

#1501 - Savory Rice

(by Rachel Guarini - friend)

1 cup uncooked long grain rice
2 cans Campbell's chicken broth
1 stick butter (no substitutes)
1 onion (chopped)
salt and pepper to taste (if you wish--not required)

In a skillet add butter--melt. Add uncooked rice--stir until rice is coated with the melted butter. Pour the rice mixture into a greased casserole dish. Pour the first can of broth over the rice, sprinkle the chopped onions over the rice, then pour the second can of broth over the top. Bake uncovered at 350 degrees for 1 hour. Remove dish from oven and cover with Saran Wrap until ready to serve (so it doesn't dry out).

#1500 - Cream Cheese Snickerdoodles

(by Shirley McNevich)

1 - 18oz. roll refrigerated Pillsbury sugar cookie dough (place on counter until room temperature)
2oz. softened Philadelphia cream cheese
1/2 cup Domino's powdered sugar
1 tsp. vanilla
2 heaping TBSP white sugar
2 tsp. cinnamon

Make sure cookie dough is at room temperature. Start your mixer (empty)--rip off small pieces of the cookie dough and put it carefully into the mixer while it's running. Continue until all of the dough is being mixed in the mixer. Add softened cream cheese--beat. Slowly add powdered sugar and vanilla--beat until smooth. Form the dough into walnut sized dough balls. In a bowl add white sugar and cinnamon--stir until mixed. Drop dough balls one at a time into the cinnamon sugar mixture--roll until coated. Place completed dough balls on to greased cookie sheets two inches apart. Flatten each cookie slightly with the back of a wooden spoon. Bake at 350 degrees for 10 minutes.

#1499 - Walnut Bundt Cake

(by Shirley McNevich)

3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
2 cups white sugar
2 eggs
1 cup milk
2 tsp. vanilla
1lb. Black Diamond walnuts (chopped)
1 tsp. cream of tartar
1/4 cup Domino's powdered sugar
1 TBSP milk

In a mixer add 2 egg whites--beat until stiff. Add cream of tartar to egg whites--beat until stiff--set aside. In a mixer add butter and white sugar--beat. Add 2 egg yolks and salt--beat. Add baking soda--beat. Add 1 cup milk and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped walnuts and stir. Add egg white mixture to the batter--fold into the batter using a spoon. Pour batter into a greased bundt cake/tube cake pan. Bake at 350 degrees for 55-65 minutes or until inserted toothpick comes out clean. Cool for 15-20 minutes, invert on to a cake plate. In a bowl add powdered sugar and 1 TBSP milk--stir until a glaze forms. Drizzle the glaze over the cake.

#1498 - Garlic Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 4.5oz can tiny baby shrimp (rinsed and drained)
1/8 tsp. garlic salt
1/2 cup Miracle Whip salad dressing
1/3 cup grated onions
good quality crackers

In a mixer add softened cream cheese and Miracle Whip--beat. Add grated onions and garlic salt--beat. Remove bowl from mixer--add rinsed/drained baby shrimp--stir. Refrigerate until cold. Serve with good quality crackers.

#1497 - Pumpkin Custard Pie

(by Shirley McNevich)

2 beaten eggs
3/4 cup white sugar
1/2 tsp. salt
2 TBSP flour
1/2 tsp. cinnamon + extra for sprinkling
1 cup Libby's canned pumpkin
1 1/2 cups milk
1 - 9"unbaked pie crust dough

In a bowl add eggs--beat. Add white sugar, flour, 1/2 tsp. cinnamon and salt--stir well. Add pumpkin--stir well. Slowly add milk--stir until smooth. Grease a 9" pie plate. Place dough into the greased pie plate, spray the inside of the dough with Pam. Flute the edges of the pie dough. Pour the pumpkin mixture into the pie crust dough. Sprinkle cinnamon (your choice of amount) on the top of the pumpkin mixture. Place the pie plate on a cookie sheet (to catch drips). Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 40 minutes longer. Test with a tableknife for doneness.

#1496 - Grilled Ranch Chicken

(by Shirley McNevich)

3 TBSP Hidden Valley Ranch dressing powder
3 TBSP olive oil
1/3 cup lemon juice concentrate
4 boneless/skinless chicken breasts

In a bowl add ranch dressing powder, olive oil and lemon juice concentrate--stir. Poke the chicken breasts repeatedly with a fork and salt and pepper the chicken breasts to your taste. Put the chicken breasts in a Ziploc bag--pour the ranch mixture in with the chicken. Squeeze all air out of the bag and zip the bag--refrigerate for a few hours. Place chicken breasts on your grill and cook until tender and no longer pink. To make them in the oven, place chicken breasts is a greased glass baking dish. Pour any leftover ranch mixture over the chicken. Cover with foil and bake at 400 degrees for 1 hour (turn pieces halfway through cooking time).

#1495 - Mashed Potato Casserole

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 16oz. can cut green beans (drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
3 red potatoes (cooked and mashed)
1 beaten egg
1/2 cup (or more) shredded sharp cheddar cheese
1 TBSP butter
milk

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook until meat us browned, then drain off any grease. Add drained green beans--stir. Add tomato soup--stir. Add water--stir. Grease a casserole dish. Scoop the whole mixture into the greased casserole dish. Cook potatoes in boiling water until tender--drain and mash them with a potato masher. Add beaten egg and butter to the potatoes--stir. Add just enough milk to make the potatoes creamy--stir. Scoop the mashed potatoes on top of the green bean mixture. Bake at 350 degrees for 20 minutes, remove from oven and add shredded cheese on top. Return to oven and bake 15-20 minutes longer or until cheese is melted.

#1494 - Potato Burgers

(by Shirley McNevich)

1lb. ground chuck
2 cups grated raw potatoes (peel before grating)
1/4 cup grated onions
1 1/2 tsp. salt
1/4 tsp. pepper

In a large bowl add ground chuck, grated potatoes, grated onions, salt and pepper--mix with your hands. Form the mixture into hamburger patties. Cook them in a skillet with a little oil or cook them on a grill.

#1493 - French Onion Soup

(by Shirley McNevich)

6 large yellow onions (washed, peeled and sliced)
12 beef bullion cubes
1/2 tsp. salt
1 cup Parkay margarine
8 cups hot water
2 TBSP Worcestershire sauce
1 loaf French bread
shredded Swiss cheese

In a frying pan over medium heat add Parkay and sliced onions--stir and cook until onions are caramelized. In a crockpot add hot water and bullion cubes--stir until cubes dissolve. Add salt and Worcestershire sauce--stir. Empty contents of the frying pan (onions and margarine) into the crockpot--stir. Put lid on crockpot--set heat to medium low and cook for 4 to 6 hours--stir occasionally. You can serve soup as is--if you wish, scoop soup into serving crocks, slice bread into bite sized pieces. Sprinkle bread pieces on top of soup in each bowl--sprinkle shredded Swiss cheese on top of each bowl of soup. Bake at 350 degrees until cheese is melted.

#1492 - Macaroni and Cheese Tomato Casserole

(by Shirley McNevich)

1 cup uncooked pasta (cooked according to box directions)
2 TBSP butter
1 TBSP flour
1 - 10.75oz. can Campbell's condensed tomato soup
1 beaten egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded sharp cheese
2 slices buttered bread

Cook pasta according to box directions--drain but do not rinse. In a large saucepan over low heat add butter--melt. Add flour--stir until smooth. Add tomato soup (do NOT add water)--stir and cook until it thickens. Remove saucepan from heat. Add beaten egg--stir. Add salt and pepper--stir. Add shredded cheese--stir. Add drained pasta--stir. Pour mixture into a greased casserole dish. Cut buttered bread into bite sized pieces and sprinkle them over the top of the casserole. Bake at 350 degrees for 25-30 minutes or until heated through and bread pieces are browned and crispy. If you wish, you can sprinkle more shredded cheese on top before adding the bread pieces.

#1491 - Lemon Cutout Cookies

(by Shirley McNevich)

2 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup Crisco shortening
1 cup white sugar
1 egg + 1 egg yolk
2 TBSP lemon juice
1 tsp. lemon zest (grated lemon rind)

Into a bowl sift flour, baking powder and salt--once sifted, sift the mixture again. In a mixer add Crisco and white sugar--beat. Add 1 egg and 1 egg yolk--beat. Add lemon juice and lemon zest--beat. Slowly add flour mixture--beat. Refrigerate the dough overnight. The next day remove dough from refrigerator--flour your counter, place a baseball sized piece of dough on the flour, and flour the top of the dough (refrigerate remaining dough until you need more). Use a rolling pin to roll out the dough 1/8" thick. Cut cookies with a round cookie cutter. Repeat with all dough. Place cookies on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool completely. Dust with powdered sugar if desired.

#1490 - Brazilian Cookies

(by Shirley McNevich)

1/2 cup Crisco shortening
1/2 cup softened butter
1 cup white sugar
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups chopped Brazil nuts (measure after chopping)
1/2 cup Baker's angelflake coconut

In a mixer add Crisco, butter and white sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped Brazil nuts and coconut--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes (longer if you want them crispy).

#1489 - Sand Tart Cutout Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco shortening
1 cup white sugar
1 egg
1 tsp. orange zest (grated orange peel/rind)
1 egg white
cinnamon sugar for sprinkling

Into a bowl sift the flour, baking powder and salt. Once sifted, sift the dry ingredients again. In a mixer add white sugar and Crisco--beat. Add egg and orange zest--beat. Slowly add flour mixture--beat. Cover the mixer bowl with Saran wrap and refrigerate the dough overnight. The next day flour your counter. Form a baseball-sized piece of dough and place it on the flour--refrigerate the rest of the dough. Flour the top of the dough then use a rolling pin to roll the dough very thin (1/8"). Use any shape cookie cutters to cut the cookies. Repeat with the rest of the dough. Place cookies on greased cookie sheets. In a cup add 1/4 cup water and the egg white--beat with a fork. Brush the top of each cookie with the egg white mixture. Sprinkle each cookie with cinnamon sugar. Bake at 325 degrees for 8-10 minutes.

#1488 - German Chocolate Toffee Cake

(by Shirley McNevich)

1 box German chocolate cake mix (baked according to box directions in x 9 x 13 cake pan)
2 TBSP Parkay margarine
1 - 14oz. can Borden's sweetened condensed milk
1 jar caramel ice cream topping
1 can white frosting (or make your own)
1 cup toffee bits

In a 9 x 13 cake pan, bake the cake according to box directions but add 2 TBSP Parkay margarine to the batter and beat before pouring into the cake pan and baking. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to make holes through the whole top of the cake (about 1" apart). Pour the whole can of condensed milk evenly all over the top of the cake so it soaks down into the holes--use the back of the spoon end of the wooden spoon to spread it evenly. Drizzle the caramel ice cream topping all over the top of the cake (as much as you wish). Cool to room temperature, then refrigerate until cold. Remove from refrigerator, frost the cake with white icing and sprinkle the toffee bits evenly over the top of the frosting. Keep refrigerated.

#1487 - Cheese Soup Macaroni and Cheese

(by Shirley McNevich)

1 1/2 cups elbow macaroni (cooked according to box directions)
2 - 10.75oz. cans Campbell's condensed cheddar cheese soup
1 TBSP French's yellow mustard
1/8 tsp. pepper
1 cup milk
2 slices buttered bread

Cook macaroni according to box directions--drain but do not rinse. In a large bowl add both cans of soup (do not add water), mustard and pepper--stir. Add milk slowly while stirring--stir until smooth. Add drained macaroni--stir gently. Pour whole mixture into a greased 2 qt. casserole dish. Cut the buttered bread into bite sized pieces and spread them over the top. Bake at 375 degrees for 30-45 minutes. Let it stand for a few minutes before serving.

#1486 - Ground Beef Tomato Stew

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 tsp. pepper
1 small onion (chopped)
1 - 10.75oz. Campbell's tomato soup
1/2 can of water (use the empty soup can to measure)
1 cup frozen or fresh cut green beans
1/2 cup frozen or fresh sliced carrots
1 tsp. Worcestershire sauce

In a large skillet over medium add ground chuck, chopped onions and pepper--cook until beef is browned, then drain off any fat. Add tomato soup and water--stir. Add green beans, carrots and Worcestershire sauce--stir and cook until boiling--once boiling, turn heat to simmer. Stir and simmer until carrots are tender.

#1485 - Peanut Butter Banana Cake

(by Shirley McNevich)

2 1/4 cups flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup ripe/mashed bananas (measure after mashing)
1 tsp. vanilla
1 cup buttermilk (if cold, sit on counter until room temperature)
2/3 cup Parkay margarine
1 1/2 cups white sugar
2 eggs (sit on counter until room temperature)
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup Kayro lite corn syrup; 1/2 cup Jif creamy peanut butter; 1 cup chopped peanuts (unsalted)

In a bowl add mashed bananas and buttermilk--stir and set aside. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add vanilla--beat. Add baking powder, baking soda and salt--beat. Add banana/buttermilk mixture--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add lite corn syrup--beat. Add peanut butter--beat until creamy. Spread the frosting on the cake--sprinkle the chopped peanuts on the top of the frosting.

#1484 - Zucchini Chocolate Chip Muffins

(by Shirley Ross - friend)

1 1/2 cups flour
3/4 cup white sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup canola oil
1/4 cup milk
1 beaten egg
1 TBSP lemon juice
1 tsp. vanilla
1 cup shredded zucchini (peel before shredding)
1/2 cup Nestle's mini chocolate bits (more if you wish)

In a bowl add flour, white sugar, baking soda, cinnamon--stir. Add beaten egg, canola oil, milk, lemon juice, vanilla, shredded zucchini and mini chocolate bits--stir just until mixed (do not overstir). Place cupcake liners into a muffin tin--fill each 2/3 with batter. Bake at 350 degrees for 17-20 minutes.

#1483 - Everything Cookies

(by Shirley McNevich)

1 stick softened Parkay margarine
1 cup Domino's dark brown sugar
1 cup white sugar
2 tsp. vanilla
2 tsp. baking soda
1 3/4 cups flour
3 eggs
1 1/2 cups Jif smooth peanut butter
1 tsp. Kayro lite corn syrup
3 cups Quaker quick oats
4oz. or more Nestle's semi-sweet chocolate chips
4oz. plain M&M's candies

In a mixer add Parkay, brown sugar, white sugar--beat. Add eggs--beat. Add peanut butter and Kayro--beat. Add baking soda and vanilla--beat. Add oats--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and M&M's--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes (do a test cookie to figure out time for your oven). Cool on cookie sheets 2-3 minutes before removing.

#1482 - Next Day Casserole

(by Shirley McNevich)

2 cups uncooked macaroni
1 chopped onion
4 hard boiled eggs (peeled and chopped)
8oz. cubed cheddar cheese
2 cups cooked/cubed ham
1 - 10.75oz. can Campbell's cream of mushroom soup
3 cups milk

In a bowl add mushroom soup and milk--stir until mixed. Add chopped onions and raw macaroni--stir. Add cubed ham and cubed cheddar cheese--stir. Add chopped eggs--stir. Scoop the mixture into a greased 2 1/2 qt. casserole dish. Cover the dish and refrigerate overnight. The next day put it on a cookie sheet in a cold oven--set temperature to 350 degrees and bake (covered) for 1 hour.

#1481 - Burritos

(by Shirley McNevich)

soft tortilla shells
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 - 16oz. can refried beans
chopped tomatoes
4oz. shredded mozzarella cheese
4oz. shredded cheddar cheese
1 envelope taco seasoning
1 jar salsa
1 green bell pepper (chopped)
sour cream
shredded lettuce

In a skillet over medium heat add ground chuck, salt, pepper, chopped green bell pepper and chopped onion--cook until beef is browned. Remove skillet from heat--add taco seasoning--stir. Add refried beans and cheeses--stir. Scoop mixture into soft tortilla shells--roll them up and fold the edges. Place them on cookie sheets and bake at 350 degrees until hot. Serve with shredded lettuce, chopped tomatoes, salsa and sour cream.

#1480 - Ham and Broccoli Pie

(by Shirley McNevich)

1 unbaked 10" deep dish pie dough
1 - 10oz. frozen broccoli (cooked and drained according to package directions)
2 cups cooked/cubed ham
1/2 to 1 onion (chopped)
2 cups shredded Swiss cheese
1 1/4 cups half and half
3 beaten eggs
salt and pepper to your taste

In a bowl add cooked/drained broccoli, cubed ham, chopped onions and shredded Swiss cheese--stir to mix. Salt and pepper mixture to your taste--stir again, then set aside. In a saucepan over medium heat add half and half--heat until hot but not boiling. When hot, remove half and half from heat--add beaten eggs and stir. Pour the half and half mixture over ham mixture--stir. Spray a deep dish pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Pour the whole ham mixture into the pie dough. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 45 minutes or until top is brown and pie is heated through.

#1479 - Tomato and Sausage Casserole

(by Shirley McNevich)

1lb. ground loose sausage (remove casing)
2 cups cooked rice
1 chopped onion
shredded cheese (your choice of type)
1 - 10.75oz. can Campbell's tomato soup
salt
pepper

In a skillet over medium heat add loose sausage--cook until sausage is browned. Drain off the grease but leave the sausage in the skillet. Make layers of sausage and rice in a greased 2qt. casserole dish (sprinkle each layer with some of the onions, salt and pepper). Pour the whole can of tomato soup evenly over the top. Bake at 375 degrees for 30 minutes--remove from oven and sprinkle shredded cheese all over the top. Return to oven and bake until mixture is hot and cheese is melted.

#1478 - Dried Beef and Potato Casserole

(by Shirley McNevich)

6 red potatoes (peeled, boiled until tender with 1 tsp. salt, and drained)
1/4lb. dried beef
1 small onion (chopped)
1/4 tsp. pepper
2 TBSP Parkay margarine
2 TBSP flour
2 cups milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread

Cook potatoes and set aside. In a skillet over medium heat add Parkay and the chopped onions--stir until butter is melted and onions are carmelized. Cut dried beef into bite sized pieces and add to the melted butter--stir and brown the beef. When beef is browned add flour--stir. Add milk and pepper--stir and cook until thick. Add shredded cheese--stir and cook until cheese melts. Slice the potatoes, then alternate layers of sliced potatoes and beef mixture into a greased 2qt. casserole dish. Cut the buttered bread into bite sized pieces and spread them over the top of the beef mixture. Bake at 350 degrees for 30-40 minutes or until hot.

#1477 - Oatmeal Peanut Butter Cookies

(by Shirley McNevich)

1 cup butter
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 tsp. vanilla
1 cup Jif crunchy peanut butter
2 eggs
1 1/4 cups flour
1 cup Quaker quick oats
2 tsp. baking soda

Melt the butter. In a mixer add melted butter, brown sugar, white sugar and eggs--beat. Add vanilla and baking soda--beat. Add peanut butter and oats--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-14 minutes--best to do a test cookie on this recipe as the baking time varies for soft or crunchy cookies.

#1476 - Baked Berry Dessert

(by Shirley McNevich)

2 sticks softened butter
1 1/2 cups white sugar
4 eggs
1 tsp. almond extract OR vanilla
2 cups flour
2 tsp. baking powder
1 - 21oz. can cherry pie filling OR any berry pie filling
Domino's powdered sugar (for dusting)

In a mixer add butter, white sugar and eggs--beat. Add almond extract (or vanilla) and baking powder--beat. Add flour slowly--beat. Pour batter into a greased 9 x 13 cake pan. Spoon the pie filling on top of the batter in any pattern you wish (about 2 inches apart). Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Serve warm or cold. When serving, serve each piece upside down on a plate and dust with powdered sugar.

#1475 - Chocolate Marshmallow Fudge

(by Shirley McNevich)

2 cups white sugar
12 large marshmallows
1/2 cup butter
2/3 cup Carnation evaporated milk (NOT condensed)
1 cup Nestle's semi-sweet chocolate bits

Line an 8 x 8 fudge pan with foil. In a saucepan over medium heat add white sugar, butter, evaporated milk and marshmallows--stir and bring to a boil. One boiling, cook and stir for 5 minutes (236 degrees on a candy thermometer). Remove from heat--add chocolate bits and stir until chocolate melts. Pour mixture evenly into the prepared fudge pan. Cool completely, refrigerate overnight, use foil to remove fudge from pan and then cut into squares.

#1474 - Microwave Apple Crisp

(by Shirley McNevich)

6 cups baking apple slices (washed, peeled, cored and sliced)
3/4 cup + 1/3 cup Domino's dark brown sugar (packed)
1 cup flour
1/3 cup Quaker quick oats
1/4 cup softened butter
1/2 tsp. cinnamon

Grease an 8 x 8 square glass microwaveable baking dish. Spread the apple slices evenly in the dish. Sprinkle 3/4 cup brown sugar all over the top of the apple slices. In a bowl add flour, 1/3 cup brown sugar, oats, butter and cinnamon--mix with your hands or a pastry blender until it makes crumbs. Sprinkle the crumb mixture all over the apple slices. Microwave on high for 9-12 minutes or until apples are tender.

#1473 - Sugarless Raisin Cookies

(by Shirley McNevich)

1 cup flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. ground allspice
1 cup Quaker quick oats
1 cup raisins (cover them with water in a saucepan, bring to a boil, boil for 5 minutes, then drain)
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 tsp. vanilla
1/2 cup chopped nuts
4 packets Equal sweetener

In a bowl add flour, cinnamon, baking soda, salt, nutmeg, ground cloves, ground allspice, quick oats, and Equal--stir until mixed. In a mixer add eggs--beat. Add canola oil, vanilla and applesauce--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Drop spoonfuls of batter on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#1472 - Springform Caramel Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3/4 cup finely chopped pecans + extra pecan halves for topping
1/4 cup white sugar
1/4 cup melted butter
4 - 3oz. Philadelphia cream cheese (softened)
3/4 cup caramel ice cream topping
3 eggs
2 TBSP milk
1/2 cup Breakstone's sour cream

In a bowl add graham cracker crumbs, 3/4 cup finely chopped pecans, white sugar and melted butter--stir until mixed. Press the graham cracker mixture on the bottom and up the sides of an 8" springform pan. In a mixer add cream cheese--beat. Add 1/2 cup of caramel topping--beat. Add eggs and milk--beat until mixed. Pour batter into the graham cracker crust. Bake at 350 degrees for 40-45 minutes or until center is set. Cool cheesecake for 20 minutes. In a bowl add sour cream and 1/4 cup caramel ice cream topping--stir. Spread the sour cream mixture on top of the cheesecake. Cool completely, then refrigerate. The next day garnish the top with pecan halves before serving.

#1471 - Filled Oatmeal Cookies

(by Shirley McNevich)

1 1/2 cups Parkay margarine
2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2 tsp. vanilla
4 eggs
3 cups Domino's dark brown sugar (packed)
1 1/2 tsp. baking soda
4 cups Quaker quick oats
Cream Filling: 1/3 cup Parkay margarine; 3 heaping TBSP Fluff marshmallow; 1 cup Domino's powdered sugar; milk

In a mixer add 1 1/2 cups Parkay and brown sugar--beat. Add eggs--beat. Add salt, cinnamon, ground cloves, baking soda and vanilla--beat. Add flour slowly--beat. Add quick oats--beat. Roll the dough into walnut sized balls and place on greased cookie sheets--flatten each ball with the floured bottom of a drinking glass. Bake at 350 degrees for 8-12 minutes or until browned. Cool completely. In a mixer add 1/3 cup Parkay, Fluff marshmallow and powdered sugar--beat until smooth. If too thick to spread, add a tsp. of milk--beat. Add more milk until the cream filling is spreadable. Spread filling on the bottom of one cookie and top with a second cookie.

#1470 - Beans and Rice

(by Shirley McNevich)

2lb. ground chuck
4 cups Minute rice
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1 regular size can pork 'n beans
1 regular size can stewed tomatoes
1/2 cup cut green beans
1/2 tsp. french's yellow mustard
1 TBSP Heinz ketchup
a dash of Tabasco sauce (more if you wish)
shredded cheese of your choice

In a skillet add ground chuck, chopped onions, salt and pepper--cook and stir until beef is browned. Cook the Minute rice according to box directions. Add cooked rice to ground beef--stir. Add pork 'n beans, stewed tomatoes, green beans, mustard, ketchup and Tabasco sauce--stir. Put a lid on the skillet--turn heat to simmer and simmer for 30 minutes (stir every few minutes). Place in bowls and add shredded cheese on top.

#1469 - Peanut Butter Popcorn

(by Shirley McNevich)

6 cups popped popcorn (plain--no butter)
1/2 cup Kayro lite corn syrup
1/2 cup white sugar
1/2 cup Jif creamy peanut butter
1 tsp. vanilla

Place popped popcorn in a very large bowl--set aside. In a saucepan over medium heat add corn syrup and white sugar--cook and stir to a soft boil (234-236 degrees on a candy thermometer). Remove from heat--add peanut butter and vanilla. Stir until smooth. Pour peanut butter mixture over the popped popcorn--stir with a wooden spoon until coated.

#1468 - Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 cups leftover mashed potatoes (warmed slightly)
3/4 cup cottage cheese (cream style)
1/2 cup Breakstone's sour cream
2 eggs
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 1/2 cups shredded Swiss cheese
1/2 cup finely chopped onions
8oz. bacon (fried, drained and crumbled)

Grease a deep dish pie plate with Pam--add unbaked crust and spray the inside of the crust with Pam and flute the edges. Place another pie plate in the crust to keep it flat during baking. Bake at 450 degrees until crust is nearly done (about 12 minutes). Remove from oven, remove second pie plate. In a mixer add mashed potatoes--beat. Add cottage cheese, sour cream and eggs--beat. Add cayenne pepper, black pepper and garlic powder--beat. Remove bowl from mixer--add Swiss cheese, chopped onions and crumbled bacon--stir. Pour mixture into baked pie crust. Bake at 425 degrees for 30-40 minutes or until top is golden brown.

#1467 - Sour Cream Frosting

(by Shirley McNevich)

1/2 of a 12oz. bag Nestle's semi-sweet chocolate bits (6oz.)
1/3 cup Breakstone's sour cream
1 tsp. vanilla
1/8 tsp. salt
1 1/2 cups Domino's powdered sugar

In a microwave safe bowl add chocolate chips--melt chips in the microwave according to bag directions. Remove from microwave--let the melted chocolate cool for 5 minutes. In a mixer add melted chocolate, sour cream, vanilla and salt--beat. Slowly add powdered sugar--beat until creamy.

#1466 - Ginger Cupcakes

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 eggs
1 cup Brer Rabbit green label baking molasses
4 cups flour
1 tsp. baking soda
1 TBSP boiling water
1 tsp. ginger
1/4 tsp. salt

In a mixer add butter, brown sugar--beat. Add eggs--beat. Add molasses--beat. In a measuring cup dissolve the baking soda in the boiling water--stir, then add to the batter and beat. Add ginger and salt--beat. Slowly add flour--beat. Line muffin tins with cupcake liners--fill each liner 2/3 full with batter. Bake at 350 degrees for 20 minutes.

#1465 - Chocolate Cracker Toffee Bark

(by Rachel Guarini - friend)

1 jelly roll pan (lip on all sides)
enough saltine crackers to entirely cover the bottom of the pan
1 cup white sugar
2 sticks butter (NO substitutes)
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Line a jelly roll pan with foil. Cover the foil with a single layer of saltine crackers (they should all be touching each other). Break crackers to fit on the sides if needed. In a saucepan over medium heat add butter and white sugar--stir and bring to a rolling boil, then cook/stir for 5 minutes. Remove saucepan from heat and carefully spread the butter mixture over the top of all the crackers. Bake at 350 degrees for 8 minutes or until golden brown. Remove pan from oven and immediately sprinkle the entire bag of chocolate chips evenly over the top of the butter mixture--let them melt. Use a greased spatula to carefully spread the melted chocolate evenly over the top. Cool completely, then refrigerate until cold and hard. Once hard, break into pieces. Keep refrigerated.

#1464 - Spicy Meatballs

(by Shirley McNevich)

3lb. ground chuck
1 cup Quaker quick oats
2 eggs
1 tsp. garlic powder
1 tsp. pepper
1 1/2 cups milk
1 cup cracker crumbs
1/2 cup chopped onions
1 tsp. salt
1 TBSP chili powder
Sauce: 1 cup Domino's dark brown sugar (packed); 2 TBSP Heinz ketchup; 1/2 tsp. liquid smoke; 1/2 cup chopped onions; 1 tsp. garlic powder

In a large bowl add ground chuck, quick oats, eggs, 1 tsp. garlic powder, pepper, milk, cracker crumbs, 1/2 cup chopped onions, salt and chili powder--mix with your hands until well mixed. Form the mixture into quarter sized to fifty cent piece sized meatballs and place them in a greased 9 x 13 glass baking dish. In a separate bowl add brown sugar, ketchup, liquid smoke, 1/2 cup chopped onions and 1 tsp. garlic powder--stir until mixed. Spread the brown sugar mixture on top of the meatballs. Bake covered at 350 degrees for 30 minutes, then uncover and bake at 350 degrees for 30 minutes longer or until browned.

#1463 - Pumpkin Cheesecake Squares

(by Shirley McNevich)

1 cup flour
1/3 cup Domino's dark brown sugar (packed)
5 TBSP softened butter
1/2 cup chopped pecans
Batter: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 1/2 cup Libby's canned pumpkin; 2 eggs; 1 tsp. cinnamon; 1 tsp. vanilla

In a bowl add flour, brown sugar, softened butter and chopped pecans--mix well. Remove 3/4 cup of the pecan mixture--set aside. Press the remaining pecan mixture into a greased 8 x 8 baking pan. Bake at 350 degrees for 15 minutes, then remove from oven and let it cool to room temperature. In a mixer add cream cheese, white sugar and eggs--beat. Add cinnamon, vanilla and pumpkin--beat until smooth. Pour batter over the cooled crust. Sprinkle the 3/4 cup of the pecan mixture (that you saved earlier) over the top of the batter. Bake at 350 degrees for 30-35 minutes. Cool completely, then refrigerate overnight. Cut into squares.

#1462 - Coconut Muffins

(by Shirley McNevich)

2 1/2 cups white sugar
4 cups flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 cup Baker's angelflake coconut
1 cup raisins (cover with water, bring to a boil, boil for 5 minutes and drain before using)
4 cups grated carrots
2 apples (washed, peeled, cored and grated)
1 cup chopped pecans
6 beaten eggs
2 cups canola oil
2 tsp. vanilla

Sift white sugar, flour, cinnamon, baking soda, salt into a large bowl. Add coconut, drained raisins, grated carrots, grated apples and pecans--stir well. Add beaten eggs, oil and vanilla--stir just until mixed. Spoon batter into muffin tins lined with cupcake liners--fill each 2/3 full with batter. Bake at 375 degrees for 20 minutes.

#1461 - Orange Buttermilk Cookies

(by Shirley McNevich)

Batter: 1 1/2 cups Domino's dark brown sugar (packed); 1 cup softened butter; 2 eggs; 1 TBSP orange zest (grated orange peel); 2 tsp. vanilla; 3 cups flour; 2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 3/4 cup buttermilk

Frosting: 1 TBSP orange zest; 3 TBSP orange juice; 3 TBSP softened butter; 3 cups Domino's powdered sugar

In a mixer add brown sugar and butter--beat. Add eggs, orange zest and vanilla--beat. Add buttermilk--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool completely. Frosting: in a mixer add orange zest, orange juice, softened butter--beat. Add powdered sugar slowly--beat until smooth. Lightly frost the cookies.

#1460 - Microwave Caramel Popcorn

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 tsp. salt
1/4 cup Kayro lite corn syrup
1 stick butter
1/2 tsp. baking soda
20 cups popped popcorn

Place the popped popcorn in a brown paper grocery bag--set aside. In a microwave safe bowl add brown sugar, salt, lite corn syrup and butter--microwave on high for 2 minutes, then stir. Microwave again on high in one minute increments until mixture is hot and smooth. Remove from microwave--add the baking soda and stir. Open the paper bag, pour the hot mixture over the popcorn, close the top of the bag and shake until coated.

#1459 - Candy Cane Fudge

(by Shirley McNevich)

2 1/2 cups white sugar
1/2 cup Parkay margarine
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 - 7oz. jar Fluff marshmallow
1 - 8oz. bag Nestle's white chocolate bits
1/2 cup crushed peppermint candy canes
red food coloring

Place unwrapped candy canes in a Ziploc bag--crush them with a rolling pin until they are crushed very finely--measure out 1/2 cup of the crushed candy canes and set aside. Line a square fudge pan with foil, then butter the foil generously. In a saucepan over medium heat add white sugar, Parkay and evaporated milk--stir and bring to a boil. Once boiling, stir and cook for 5 minutes. Remove saucepan from heat and immediately add the whole jar of Fluff, vanilla bits, and a few drops of red food coloring--keep stirring until mixed and smooth. Add the crushed candy canes--stir until mixed. Pour fudge into prepared fudge pan and let it cool completely. Refrigerate overnight. The next day, use edge of foil to remove fudge block from fudge pan--peel off the foil. Cut the fudge into squares. If you prefer, you can remove/cut fudge once cooled, and then refrigerate.

#1458 - Lemon Buttercream Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/2 cups white sugar
1 cup milk
1 tsp. lemon extract
2 1/4 cups flour
2 1/2 tsp. baking powder
3 egg whites

In a mixer add egg whites--beat until stiff, then set aside. In a mixer add softened butter and white sugar--beat. Add lemon extract--beat. Add baking powder--beat. Slowly add milk--beat. Slowly add flour--beat well. Remove bowl from mixer--add beaten egg whites to the batter and stir with a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1457 - Oyster Soup

(by Shirley McNevich)

1 pint fresh oysters (do not drain)
1 quart milk
1 TBSP butter
salt and pepper to your taste
oyster crackers

In a saucepan add milk, salt, pepper--stir. Add the oysters/juice to the milk mixture--stir. Turn heat to medium--add butter and stir. Stir and heat mixture until just hot--do not let it boil. Serve with oyster crackers.

#1456 - Butter Cake

(by Shirley McNevich)

1 box Betty Crocker butter recipe yellow cake mix (do not follow box directions)
4 eggs
1 stick butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 1lb. box Domino's powdered sugar
1 cup chopped nuts (optional)

In a mixer add cake mix, 2 of the eggs, and the melted butter--beat. Pour the batter into a greased 9 x 13 cake pan. Remove 1/2 cup of the powdered sugar for later--set aside. In a mixer add softened cream cheese, 2 eggs and the rest of the box of powdered sugar--beat. Pour the cream cheese mixture evenly over the cake batter in the cake pan. Sprinkle the chopped nuts over the top. Bake at 350 degrees for 35-40 minutes. Cool completely. Sprinkle the 1/2 cup powdered sugar all over the top before serving.

#1455 - Apple Butter Cake

(by Shirley McNevich)

2 1/2 cups CAKE flour
1 tsp. baking powder
1/2 tsp. salt
1 cup white sugar
1 tsp. baking soda
3/4 cup apple butter
2 eggs
1 cup Breakstone's sour cream
2 tsp. vanilla
1/2 cup softened Parkay margarine
Topping: 1/2 cup Domino's dark brown sugar (packed); 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 cup chopped nuts

In a mixer add white sugar, eggs and vanilla--beat. Add Parkay--beat. Add sour cream and apple butter--beat. Add salt, baking soda and baking powder--beat. Slowly add cake flour--beat until mixed, then beat for 2 minutes. Pour 1/2 of batter into a greased 9 x 13 cake pan. In a separate bowl add brown sugar, cinnamon, nutmeg and chopped nuts--stir until mixed. Sprinkle 1/2 of the nut mixture on top of the batter in the cake pan. Spoon the rest of the batter on top of the nut mixture. Sprinkle the rest of the nut mixture on top of the batter. Bake at 350 degrees for 35-45 minutes.

#1454 - Rhubarb Pudding

(by Shirley McNevich)

2 cups rhubarb (washed and cut into bite sized pieces)
1 cup white sugar
2 eggs
1/2 cup milk
1/4 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. lemon zest
dots of butter

In a bowl add eggs--beat with a whisk. Add white sugar--beat. Add milk--beat. Add flour--beat. Add baking powder--beat. Add salt--beat. Add lemon zest--beat. Add rhubarb pieces--stir with a spoon just until mixed. Pour batter into a buttered 9 x 13 cake pan. Dot butter pieces all of the top of the mixture. Bake at 375 degrees for 30-35 minutes. Cool completely. Serve with whipped cream or topping if desired.

#1453 - Yellow Cream Cheese Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 beaten eggs
1 stick Parkay margarine (softened)
1 - 3oz. Philadelphia cream cheese (softened)
3 1/2 cups Domino's powdered sugar
2 beaten eggs

In a large bowl add cake mix, 2 beaten eggs and softened Parkay--stir until mixed (batter is thick so you may need to use your hands). Spread batter into a greased 9 x 13 cake pan. In a mixer add 2 beaten eggs, softened cream cheese--beat. Slowly add powdered sugar--beat. Pour the cream cheese mixture evenly on top of the cake batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness.

#1452 - Apple Bundt Cake

(by Shirley McNevich)

6 baking apples (washed, peeled, cored and cut into bite sized pieces)
5 TBSP white sugar
2 tsp. cinnamon
3 cups flour
2 cups white sugar
1 cup canola oil
4 beaten eggs
1/4 cup orange juice
3 tsp. baking powder
3 1/2 tsp. vanilla
1 tsp. salt

In a bowl add 5 TBSP white sugar, cinnamon--stir. Add all apple pieces to cinnamon sugar mixture--toss and combine until coated. In a separate bowl add flour, 2 cups white sugar, baking powder, and salt--stir until mixed. Add canola oil, beaten eggs, orange juice, and vanilla--stir just until mixed. Grease a tube cake pan or bundt cake pan. Pour half of the batter into the greased pan. Spread half of the apples evenly on top of the batter. Pour the rest of the batter over the apple layer. Spread the rest of the apples over the top. Bake at 350 degrees for 1 hour to 1 hour 30 minutes--test after 1 hour. The top should be golden brown and inserted toothpick should come out clean and apples should be tender. Let it cool 15 minutes, then invert it on to a cake plate.