#1384 - Chocolate Pumpkin Bread

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 1/4 cups Libby's canned pumpkin
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/4 tsp. ginger
1/4 cup (or more) Nestle's semi-sweet chocolate chips
1/4 cup chopped walnuts
Glaze: 1 TBSP heavy cream; 1/2 cup Domino's powdered sugar

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda, cinnamon, nutmeg, pumpkin pie spice, cloves and ginger--beat. Add pumpkin--beat. Add flour slowly--beat. Remove bowl from mixer--add chocolate chips and walnuts--stir just until mixed. Pour batter into a greased and floured bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool 15 minutes, then dump it on to a cake plate. In a bowl add cream and powdered sugar--stir until smooth. Drizzle glaze on cooled bread.

#1383 - Cinnamon Blueberry Cake

(by Shirley McNevich)

1/4 cup canola oil
1 egg
1 tsp. vanilla
3/4 cup milk
1/2 tsp. salt
2 1/2 tsp. baking powder
3/4 cup white sugar
2 cups flour
2 cups fresh blueberries
Topping: 1 cup white sugar; 2 tsp. cinnamon; 2/3 cup flour; 1/2 cup softened Parkay margarine

In a mixer add canola oil, egg and 3/4 cup white sugar--beat. Add vanilla--beat. Add salt and baking powder--beat. Add milk slowly--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries and stir. In a separate bowl add 1 cup white sugar, cinnamon, 2/3 cup flour and softened Parkay--mix with your hands or with a pastry blender until it makes crumbs. Pour batter into a greased and floured 11 x 7.5" glass baking dish. Sprinkle crumbs evenly over the top of the batter. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#1382 - Chicken Zucchini Casserole

(by Shirley McNevich)

1 - 6oz. package stuffing mix
3/4 cup butter (melted)
3 cups shredded zucchini (peel before shredding)
2 cups cooked chicken (cut into bite sized pieces)
1 can Campbell's cream of chicken soup (do not add water)
1 carrot (shredded)
1/2 cup chopped onions
1/2 cup sour cream

In a bowl add stuffing mix and melted butter--stir. Reserve 1/2 cup of the stuffing mixture for later. In a separate bowl add sour cream and chicken soup--stir. Add chicken soup mixture, shredded zucchini, shredded carrots, chicken pieces and chopped onions to the stuffing mixture--stir. Pour whole mixture into a greased glass baking dish. Sprinkle the reserved stuffing mixture all over the top of the casserole. Bake uncovered at 350 degrees for 40-45 minutes.

#1381 - Creamy Butter Pecan Fudge

(by Shirley McNevich)

1/2 cup softened butter (NO substitutes)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup heavy whipping cream
pinch of salt
2 tsp. vanilla
2 cups Domino's powdered sugar
1 cup (or more) pecans (broken into small pieces--NOT fine pieces)

Spread pecan pieces on a cookie sheet and toast lightly toast them in your oven (don't let them get too dark)--set aside. In a saucepan over medium heat add butter, dark brown sugar, white sugar, heavy whipping cream and salt--stir until mixed, then continue stirring until the mixture comes to a boil. Once boiling, continue stirring and cooking for 5 minutes. Remove saucepan from heat--add vanilla and powdered sugar--stir until smooth. Add toasted pecan pieces--stir until mixed. Pour mixture into a greased 8" square baking pan (use butter to grease the pan instead of Pam to get more butter flavor). Let the fudge cool completely, then cut into squares.

#1380 - Creamed Lettuce

(by Shirley McNevich)

1 head of lettuce (washed and broken into bite sized pieces)
1/4 cup cream
2 TBSP cider vinegar
3 TBSP white sugar
2 hard boiled eggs (chopped)

Break lettuce pieces and put pieces into a large bowl. In a small bowl add vinegar and white sugar--stir. In a mixer add heavy cream--beat until stiff. Add vinegar/white sugar mixture to beaten cream--stir. Add chopped eggs--stir. Pour the whole mixture on top of lettuce pieces--toss.

#1379 - Easy Pineapple Dessert

(by Shirley McNevich)

1 - 4.6oz. box Jell-O vanilla pudding mix (NOT instant)
1 - 20oz. can Dole crushed pineapple
1 - 8oz. Cool Whip (thawed)
maraschino cherries

Cook and cool pudding mix according to box directions (it should be cooled to room temperature before continuing). Drain the juice from the crushed pineapple and discard the juice. Add the drained crushed pineapple to the cooled vanilla pudding--stir. Add 1/2 of the Cool Whip to the pudding mixture--stir with a spoon. Refrigerate overnight. When ready to serve, scoop into serving bowls and add a few maraschino cherries on top (make sure you pat cherries dry with paper towels before adding them to the top).

#1378 - Salmon Loaf

(by Shirley McNevich)

1 - 14.75oz. can red salmon (de-boned and flaked)
1 1/2 cups cracker crumbs
2 eggs
1 small onion (chopped)
1/2 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 cup fresh or dried parsley

In a bowl add eggs--beat. Add flaked salmon--stir. Add chopped onions, salt, pepper and parsley--stir until mixed. Add cracker crumbs and mix with your hands to form it into a loaf shape (if too moist add more cracker crumbs). Place loaf into a greased loaf pan. Bake at 350 degrees for 50-60 minutes.

#1377 - Butter Crunch Candy

(by Shirley McNevich)

4 sticks butter
2 cups white sugar
1/4 cup water
2 TBSP Kayro corn syrup
2 cups Diamond walnuts (cut into large pieces--NOT chopped)
1 - 8oz. Hershey's milk chocolate bar
1/2 cup finely chopped pecans

Grate the whole unwrapped chocolate bar using a grater--set aside. In a saucepan over low heat add butter--melt and stir. Add white sugar, water and corn syrup--cook and stir constantly and cook to hard crack stage (300-310 degrees). Remove saucepan from heat and add large walnut pieces--stir. If it gets oily on top when you add the walnuts, return saucepan to heat and cook to hard crack stage again. Pour the mixture on to a greased 10 x 15 pan (one with a lip) and smooth it out with the back of a spoon. Sprinkle the grated chocolate evenly over the whole top of the candy and spread it with the back of a spoon. Sprinkle the chopped pecans evenly over the top of the melting chocolate and gently pat the chopped pecans down into the chocolate with the back of a spoon. Cool completely, then use the handle of a table knife to crack the candy into pieces.

#1376 - Scallop Casserole

(by Shirley McNevich)

1lb. fresh or frozen scallops (thawed and rinsed)
1 TBSP chopped onion
3 TBSP butter
3 TBSP flour
1/2 tsp. pepper
1/2 cup milk
1 - 3oz. can chopped mushrooms (drained)
2 TBSP grated Parmesan cheese
2 TBSP chopped pimentos
1 TBSP chopped parsley
2oz. (or more) shredded sharp cheddar cheese
1 1/2 cups crushed potato chips (regular, NOT salt free)

Placed thawed scallops in a single layer in a saucepan--add just enough water to cover them, then turn heat to medium and bring to a boil. Once boiling, turn heat to simmer and simmer for 2 minutes. Drain the scallops but save 1 cup of the scallop liquid. Slice the scallops into 1/4" thick pieces--set aside. In a skillet over medium heat add butter and chopped onions--cook and stir until onions are tender. Add the flour and pepper to the onions--stir. Add the 1 cup reserved scallop water and the milk--cook and stir until it thickens. Remove skillet from heat--add mushrooms, Parmesan cheese, chopped pimentos, chopped parsley, and the scallop pieces--stir carefully. Pour the scallop mixture into a greased casserole dish. Sprinkle the shredded cheese on top of the scallop mixture. Sprinkle the crushed potato chips on top of the cheese. Bake at 350 degrees for 20-25 minutes.

#1375 - Macaroni and Tuna Casserole

(by Shirley McNevich)

1 - 8oz. box elbow macaroni (cooked and drained according to box directions)
1 or 2 - 6.5oz. cans white albacore tuna (drained and flaked)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Hellmann's mayo
1 cup diced celery
1/3 cup chopped onions
1/4 cup chopped green bell pepper
1/4 cup chopped pimentos
1 - 10.5oz. can Campbell's condensed cream of celery soup
1/2 cup milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread

Cook and drain macaroni according to box directions--set aside. In a bowl add drained macaroni, tuna, salt, pepper, mayo, celery, onions, green peppers and pimentos--stir. In a saucepan over medium heat add celery soup and milk--stir and heat until hot. Add shredded cheese to the soup--stir and cook until cheese melts. Pour the soup mixture into the macaroni mixture--stir until mixed. Pour the whole mixture into a greased casserole dish. Cut the buttered bread into bite sized pieces and sprinkle them on top of the soup mixture. Bake uncovered at 375 degrees for 20-25 minutes or until bread on top is browned.

#1374 - Tuna Biscuit Casserole

(by Shirley McNevich)

1/4 cup Parkay margarine
1/2 cup chopped onions
1 cup chopped green bell pepper
2 TBSP flour
1 - 29oz. can chopped tomatoes
1 TBSP Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. white sugar
1/2 tsp. pepper
1 - 12.5oz. can white albacore tuna (drained and flaked)
2 - 8oz. cans Pillsbury buttermilk biscuits

In a skillet over medium heat add margarine, chopped onions and chopped green peppers--stir and cook for 5 minutes. Add flour--stir slowly until mixed. Add chopped tomatoes, Worcestershire sauce, dry mustard, salt, white sugar and pepper--stir, then cover and simmer for 10 minutes. Remove from heat--add drained and flaked tuna--stir. Pour whole mixture into a greased 2 1/2 quart casserole. Open biscuit cans--cut each biscuit into 3 pieces (pie shaped pieces)--place biscuit pieces all over the top of the tuna mixture (pointed side of each biscuit piece pointing up to the air). Bake at 375 degrees for 25 minutes.

#1373 - Low-Fat Chocolate Pudding Pie

(by Cousin Betty Tharp)

1 ready-made graham cracker crust (or make your own)
1 small box chocolate sugar-free Jell-O instant pudding mix
1 cup 2% milk
1 - 8oz. fat-free Cool Whip (thawed)

In a mixer add pudding mix and milk--beat slowly until mixed then beat on high. Add 1/2 of the thawed Cool Whip--beat. Pour mixture into the graham cracker crust. Refrigerate until cold, then spread the rest of the Cool Whip on the top of the pie. Refrigerate overnight.

#1372 - Chocolate Chip Oatmeal Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/4 cups Domino's dark brown sugar (packed)
2 sticks softened butter
1/2 cup white sugar
2 eggs
2 TBSP milk
2 tsp. vanilla
2 1/2 cups Quaker quick oats
2 cups (or more) Nestle's semi-sweet chocolate bits
1 cup chopped nuts (optional)

In a mixer add brown sugar and butter--beat. Add white sugar--beat. Add eggs--beat. Add milk and vanilla--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add oats, chocolate bits and chopped nuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 to 375 degrees for 8-10 minutes. Let them set for 2 minutes before removing from cookie sheets, then place them on paper towels to cool.

#1371 - Potato Rolls

(by Shirley McNevich)

3 red potatoes (washed, peeled, drained but keep 1 cup of the water)
2 envelopes dry yeast
1/2 tsp. white sugar
1/2 cup softened butter
1/4 cup Crisco shortening
1/2 cup honey
2 eggs
2 tsp. salt
about 6 1/2 cups flour

Boil peeled potatoes until tender--drain but reserve 1 cup of the potato water. Mash the cooked potatoes with a potato masher. Sprinkle both packets of yeast into 1/2 cup of the hot potato water--stir. Add the white sugar to the yeast mixture--stir. Let the yeast mixture stand for 10 minutes. While waiting, put the butter and Crisco into the other 1/2 cup of hot potato water--stir until melted. In a mixer add eggs--beat. Add salt and mashed potatoes--beat. Add yeast mixture--beat until blended. Add Crisco mixture and honey--beat. Add 2 1/2 cups flour--beat for 2 minutes. Remove bowl from mixer--add 3 1/2 cups to 4 1/2 cups flour--mix with your hands until it forms a dough ball. Place dough ball on floured counter and knead it until smooth. Place the dough ball into a greased bowl--spray the top of the dough ball with Pam and place a tea towel over the top of the bowl. Let the dough rise until it doubles in size. Cut the dough into pieces about half the size of the rolls you want to make (they will double in size) and roll them smooth with your hands. Place dough pieces in a greased 9 x 13 cake pan. Cover the cake pan with a tea towel and let them rise until doubled in size. Bake at 400 degrees for 25 minutes or until browned.

#1370 - Six Way Casserole

(by Shirley McNevich)

1 - 5.5oz. can Carnation evaporated milk (not condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's chicken and rice soup
1 - 8oz. can mushrooms in liquid (do not drain)
1 can chow mein noodles
2 cups (or more) cooked chicken or turkey (cut into bite sized pieces)
2 slices buttered bread

Grease a casserole dish--set aside. In a large bowl add evaporated milk and cream of mushroom soup--stir. Add the can of mushrooms and its liquid--stir. Add chicken and rice soup--stir. Add chicken or turkey pieces and chow mein noodles--stir. Pour the mixture into the greased casserole dish. Cut the buttered bread into bite sized pieces and spread them evenly on top of the casserole. Bake uncovered at 350 degrees for 45 minutes or until hot.

#1369 - Cherry Upside Down Cake

(by Shirley McNevich)

1 can Lucky Leaf cherry pie filling
1 TBSP water
1 TBSP cornstarch
1 2/3 cups flour
1 cup white sugar
1/4 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup canola oil
1 tsp. cider vinegar
1 tsp. vanilla

In a bowl add cornstarch and 1 TBSP water--stir until dissolved. Add cherry pie filling--stir until mixed. Pour the mixture into a greased 9 x 9 x 2 cake pan. In a separate bowl add flour, white sugar, cocoa, baking soda and salt--stir with a spoon. Add 1 cup water, canola oil, cider vinegar and vanilla--stir with a whisk until smooth and blended. Pour the chocolate batter on top of the cherry mixture in the cake pan. Bake at 350 degrees for 40-45 minutes. Cool for 15 minutes, then flip it upside down on to a cake plate. Cool completely.

#1368 - Sour Cream Berry Salad

(by Shirley McNevich)

2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh red raspberries
2 cups fresh strawberries (quartered)
Breakstone's sour cream

Wash all berries and drain, then cut strawberries in half--then cut strawberries in half again. In a large bowl keep adding some of each kind of berry until all are in the bowl (if you do it this way, you won't have to mix them as much). Start out by adding 1/4 cup to 1/2 cup sour cream, then stir carefully until mixed. Taste--you can add more sour cream and re-stir if you wish.

#1367 - Cranberry Nut Bread

(by Shirley McNevich)

2 1/2 cups flour
1 cup white sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup orange juice
3 TBSP orange zest (grated orange peel)
1 beaten egg
2 TBSP Crisco shortening
1 1/2 cups chopped cranberries
3/4 cup chopped nuts

In a bowl add flour, white sugar, baking powder, baking soda and salt--stir. Add orange juice, beaten egg, Crisco, and orange zest--stir until mixed. Add chopped cranberries and chopped nuts--stir well. Spray a bread loaf pan with Pam. Place batter evenly into the loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#1366 - Tomato Tuna Casserole

(by Shirley McNevich)

1 - 8oz. bag wide egg noodles
2 TBSP canola oil
1/2 cup chopped onion (more if you wish)
1/2 cup chopped green bell pepper
1 - 15oz. can Hunt's tomato sauce
1 cup water
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
2 - 7oz. cans white albacore tuna (drained and flaked)
1/2 cup shredded cheddar cheese

Cook and drain noodles according to bag directions with 1 tsp. salt--drain and set aside. In a skillet over medium heat add canola oil, chopped onions and chopped green pepper--stir and cook until tender. Add tomato sauce, water, 1 tsp. salt, garlic powder and black pepper to the onion mixture--turn heat to simmer and stir--simmer for 10 minutes. Add noodles and tuna to the sauce--stir until mixed. Grease a 2 qt. casserole dish. Pour the whole mixture into the casserole dish. Bake (covered) at 375 degrees for 30 minutes or until hot. Remove from oven, sprinkle cheese on top, return to oven uncovered and bake until cheese melts.

#1365 - Scratch Pina Colada Cake

(by Shirley McNevich)

2 cups flour
1 1/2 cups white sugar + 1 cup white sugar
3 tsp. baking powder
3/4 tsp. salt
1/2 cup canola oil
6 egg whites
6 egg yolks
3/4 cup water
1 cup Baker's angelflake coconut
1 TBSP orange zest (grated orange rind--optional)
1/4 tsp. cream of tartar
1 - 8oz. Dole crushed pineapple (do NOT drain)
1/2 cup softened butter
1/3 cup pineapple juice
1 TBSP rum extract
extra Baker's angelflake coconut for sprinkling

In a mixer add 6 egg whites and cream of tartar--beat until stiff and set aside. In a mixer add 1 1/2 cups white sugar, 6 egg yolks and canola oil--beat. Add water--beat. Add flour--beat. Add baking powder and salt--beat. Add orange zest and coconut--beat. Remove bowl from mixer--add egg whites into the batter and stir with a spoon until mixed. Pour batter into a greased 10" tube pan. Bake at 325 degrees for 1 hour and 15 minutes--test with a toothpick for doneness. Cool cake a few minutes, then dump it upside down on a cake plate--use a toothpick to make deep holes all over the top of the cake. Topping: in a saucepan add crushed pineapple and its juice, 1 cup white sugar, softened butter, 1/3 cup pineapple juice and rum extract--turn heat to medium. Stir and bring to a boil while stirring. Once boiling, stir and cook for 5 minutes or until thickened. Remove from heat. Spoon the warm pineapple mixture all over the top of the cake. When topping has cooled, sprinkle more coconut all over the top of the cake.

#1364 - Pecan Pie Squares

(by Shirley McNevich)

2 cups flour
1/2 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1/8 tsp. salt
1 cup Kayro lite corn syrup
3/4 cup + 1/2 cup softened butter
4 beaten eggs
2 1/2 cups chopped pecans
1 tsp. vanilla

In a bowl add flour, white sugar, and salt--stir. Add 3/4 cup butter--mix with your hands to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan using the back of a spoon. Bake at 350 degrees for about 20 minutes or until lightly browned. Remove from oven. In a saucepan over medium heat add brown sugar, 1/2 cup butter, and corn syrup--stir and bring to a boil--remove from heat. In a bowl add eggs--beat. Add 1/4 of the hot mixture into the eggs--stir. Add the rest of the hot mixture into the egg mixture--stir. Add pecans and vanilla to the egg mixture--stir. Pour the pecan mixture on top of the baked crust evenly. Bake at 350 degrees for 35 minutes or until set. Cool completely. Cut into squares.

#1363 - Blueberry Walnut Coffee Cake

(by Donna [Miller] Unger - friend)

Cake: 1 1/2 cups flour; 1/2 cup white sugar; 1 TBSP baking powder; 1 tsp. cinnamon; 1/2 tsp. salt; 1 1/2 cups fresh blueberries; 1 egg; 1/2 cup milk; 1/4 cup butter (melted)

Topping: 1/4 cup butter (melted); 3/4 cup Domino's dark brown sugar (packed); 1 TBSP flour; 1/2 cup chopped walnuts

In a bowl add 1 1/2 cups flour, white sugar, baking powder, cinnamon, and salt--stir. Carefully add the blueberries and fold them in using a spoon. In a separate bowl add egg, milk and 1/4 cup melted butter--beat with a whisk. Add egg mixture to the flour mixture--stir just until mixed. Pour batter into a greased 8" x 8" baking pan. In a bowl add 1/4 cup melted butter, brown sugar, 1 TBSP flour and chopped walnuts--stir until mixed. Sprinkle walnut mixture evenly over the top of the batter in the pan. Bake at 425 degrees for 20-25 minutes or until top is golden brown.

#1362 - Springform Turtle Cheesecake

(by Shirley McNevich)

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup white sugar
3 eggs
1 TBSP vanilla
1 1/2 cups Nestle's semi-sweet chocolate chips
Hershey's chocolate syrup
caramel ice cream topping
1/2 cup chopped pecans

In a bowl add chocolate graham cracker crumbs and melted butter--stir. Spray a 9" springform cheesecake pan with Pam. Press the chocolate crumb mixture into the bottom and slightly up the sides of the springform pan using the back of a spoon--set aside. In a mixer add all cream cheese, white sugar and eggs--beat. Add vanilla--beat. Add Eagle brand milk--beat until smooth. In a microwave safe bowl add 1 1/2 cups of chocolate chips--microwave on high for 1 minute--stir. Keep microwaving for 10 more seconds at a time and stirring until all chips are melted and chocolate is smooth. Remove 2 cups of the cheesecake batter and add it to the melted chocolate chips--stir until smooth. Pour 1/2 of the plain cheesecake batter into the prepared crust. Pour all of the chocolate batter on top. Finish by pouring the rest of the plain cheesecake batter on top of the chocolate batter. Bake at 300 degrees for 1 hour and 15 minutes or until center is almost set. Cool the cheesecake completely. Drizzle chocolate syrup and caramel ice cream topping on the top of the cheesecake, then sprinkle the chopped pecans over the top. Refrigerate overnight.

#1361 - Cream Cheese Strawberries

(by Shirley McNevich)

1 quart refrigerated fresh strawberries (wash carefully--DO NOT remove stems; berries should be very cold)
1 - 3oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
whole milk
1 bag Nestle's MINI semi-sweet chocolate chips

Line a cookie sheet with wax paper--set aside. Carefully wash strawberries with COLD water, leave the stems on, and pat them dry with a paper towel. In a mixer add cream cheese and white sugar--beat on high until very smooth (make sure you scrape the sides of the mixing bowl). Once smooth, start adding one teaspoon of milk at a time and beating the cream cheese mixture on high. Continue adding milk until the mixture is thin enough to use for dipping. Do a test strawberry--you should be able to dip it and have it stick well to the berry. In a separate bowl pour in some of the mini chocolate chips. Hold the stem of each strawberry, dip the berry in the cream cheese mixture, then quickly roll the berry in the mini chocolate chips and place the completed berry sideways on the wax paper. If you don't like a lot of chocolate chips, just dip the bottom end of the berry in the chocolate chips rather than rolling it. Work quickly--once all berries are finished, refrigerate the whole tray. Keep refrigerated a few hours before serving so they are nice and cold. Not recommended to freeze them.

#1360 - Peanut Butter Cookie Crunchers

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup butter
2 eggs
1 tsp. vanilla
1/2 cup Jif crunchy peanut butter (not smooth)
1 TBSP milk
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1/4 to 1/2 cup chopped peanuts

In a mixer add butter, white sugar and brown sugar--beat. Add eggs, vanilla and milk--beat. Add crunchy peanut butter--beat. Add baking soda and salt--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and chopped peanuts--stir with a spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 7-8 minutes.

#1359 - Mushroom and Broccoli Pasta

(by Shirley McNevich)

2 TBSP butter
3 cups fresh broccoli pieces
3 cups fresh sliced mushrooms
1 chopped onion
1/4 tsp. garlic powder
1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/3 cup milk
2 TBSP (or more) fresh grated Parmesan cheese
1/4 to 1/2 tsp. black pepper
4 cups cooked fettuccine pasta

Cook and drain pasta according to box directions. In a skillet over medium heat add butter--melt. Add broccoli, mushrooms, chopped onion and garlic powder--stir and cook until almost tender. Add soup, milk, Parmesan cheese and pepper--cook and stir until hot. Serve the mushroom/broccoli sauce over the cooked fettuccine.

#1358 - Mozzarella Beef

(by Shirley McNevich)

1lb. ground chuck
1 tsp. oregano
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 - 12oz. can Campbell's condensed Italian tomato soup
1 - 19.75oz. can Campbell's cream of mushroom soup
1 1/4 cups water
6oz. (or more) shredded mozzarella cheese
3 cups shell pasta

Cook and drain pasta shells according to box directions--set aside. In a greased skillet over medium heat add ground chuck, chopped onion, salt, pepper, garlic powder, oregano--cook and brown the beef while stirring. When meat is in small pieces and browned add tomato soup, mushroom soup and water--stir. Add 1 cup of the mozzarella cheese--stir. Add drained pasta shells--stir. Grease a 2 qt. baking dish--scoop the whole mixture into the baking dish. Cover the dish and bake at 400 degrees for 20 minutes--remove from oven, top with remaining mozzarella cheese, and return to oven uncovered until cheese melts and mixture is hot.

#1357 - Scratch Strawberry Shortcake

(by Shirley McNevich)

1 egg
1 cup white sugar
2 TBSP Crisco shortening
2 cups flour
1/2 cup milk
2 tsp. baking powder
1 quart fresh strawberries
1/2 cup white sugar

Grease and flour a 9" x 9" pan--set aside. In a bowl add egg--beat it with a fork. Add 1 cup white sugar--stir with a spoon. Add shortening--beat with a spoon. Add baking powder, milk, and flour--stir until mixed, then beat with a spoon. Pour the batter into the prepared pan--smooth it out with the back of a spoon until even. Bake at 350 degrees for 35 minutes. Cool completely. While the shortcake is cooling, wash and de-stem 1 quart of fresh strawberries. With a potato masher, mash the berries. Add 1/2 cup white sugar to the berries and stir--taste a small spoonful--add more sugar if it's not sweet enough. To serve, place a piece of shortcake in a bowl, crumble the cake into small pieces, pour some berries over the top, and add a little cold milk.

#1356 - Berry Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/2 stick butter (melted); 2 TBSP white sugar
Batter: 4 - 8oz. Philadelphia cream cheese (softened); 12oz. fresh or frozen strawberries (thawed); 1/2 cup white sugar if using frozen strawberries OR 3/4 cup white sugar if using fresh strawberries; 1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, melted butter, and 2 TBSP white sugar--stir and mix. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Put the cake pan in the refrigerator. In a large bowl add all of the fresh or thawed strawberries--mash them with a potato masher. In a mixer add cream cheese and 1/2 cup OR 3/4 cup white sugar--beat. Add mashed strawberries--beat. Add 2 cups Cool Whip--beat. Remove crust from refrigerator--scoop the batter into the crust evenly. Refrigerate overnight. The next day, cut and serve with extra Cool Whip if desired.

#1355 - Spinach Meatball Soup

(by Donna [Miller] Unger - friend)

8oz. frozen/precooked Italian meatballs
2 - 14.5oz. cans diced tomatoes with Italian herbs
1 - 15oz. can cannellini beans
1/2 cup water
1/4 cup reduced fat basil pesto
2 cups baby spinach
1/4 cup fresh shredded Parmesan cheese

In a pot add the meatballs, both cans diced tomatoes, beans, water and pesto--stir and bring to a boil. Once boiling, cover the pot, turn heat to simmer, and simmer for 10 minutes. Remove lid and add spinach and Parmesan cheese--stir and serve.

#1354 - Homemade Pizza Dough

(by Shirley McNevich)

1 packet dry yeast
6 TBSP warm water + 3/4 cup warm water
2 TBSP good quality olive oil
1/2 tsp. garlic salt
1/8 tsp. oregano
1/8 tsp. onion powder
3 1/2 cups flour (do not sift)

In a large bowl add yeast and 6 TBSP warm water--stir. Add 3/4 cup water, olive oil, garlic salt, oregano, onion powder and flour--mix with your hands until dough ball forms. Knead the dough on your floured counter for 10 minutes--it should be smooth when you're finished kneading the dough. Place the dough in a greased bowl and cover it with Saran wrap for about 30 minutes or until it doubles in size. After dough is doubled, knead it again on your floured counter to remove any air bubbles. Spread the dough on to a greased pizza pan. Top with your favorite sauce, toppings and cheese. Bake at 500 degrees for 10-12 minutes.