#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.

#1451 - Peaches and Cream

(by Shirley McNevich)

3/4 cup flour
1 - 3.75oz. box Jell-O vanilla pudding mix (NOT instant)
1 tsp. baking powder
1 beaten egg
1/2 cup milk
3 TBSP butter (melted)
1 - 16oz. can DelMonte peach slices (drain but save the juice)
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar + 1 TBSP white sugar
1/2 tsp. cinnamon

In a bowl add flour, pudding mix and baking powder--stir. In a separate bowl add beaten egg, milk and melted butter--stir until mixed. Pour the egg mixture into the flour mixture--stir until mixed. Grease an 8 x 8 glass baking dish. Spread the pudding mixture into the bottom of the greased dish. Cut the drained peaches into bite sized pieces and spread them evenly on top of the pudding mixture. In a mixer add cream cheese, 1/2 cup white sugar and 1/3 cup of the reserved peach juice--beat until smooth. Pour the cream cheese mixture evenly on top of the peaches. In a bowl add cinnamon and 1 TBSP white sugar--stir with a spoon. Sprinkle the cinnamon sugar mixture evenly on top of the cream cheese mixture. Bake at 325 degrees for 45 minutes. Cool completely, then refrigerate.

#1450 - Blue Cheese Dip

(by Shirley McNevich)

1 - 4oz. crumbled blue cheese
1 - 16oz. Breakstone's sour cream
1 envelopes Hidden Valley ranch salad dressing mix (dry)
1 cups Hellmann's mayo

In a bowl add sour cream, Hidden valley mixes, and mayo--stir until mixed. Add crumbled blue cheese--stir until mixed. Refrigerate until cold. Use as a vegetable dip or salad dressing.

#1449 - Tomato Soup Ham Balls

(by Shirley McNevich)

1lb. ground chuck
2lb. ground pork
2.5 lbs. ground ham
3 eggs
3 cups cracker crumbs
2 cups milk
Sauce: 2 - 10.75oz. cans Campbell's tomato soup (do NOT add water); 2 tsp. dried mustard; 3/4 cup cider vinegar; 2 1/2 cups Domino's dark brown sugar (packed)

In a large bowl add ground chuck, pork and ham--mix with your hands until blended. In a bowl add eggs--beat with a whisk, then add them to the meat mixture. Add cracker crumbs and milk to the meat mixture--mix with your hands until well blended. Shape the entire mixture into quarter-sized or 50 cent piece-sized balls. Spray a 9 x 13 glass baking dish with Pam. Place the ham balls into a single layer in the bottom of the greased dish. In a separate bowl add tomato soup, dried mustard, cider vinegar and brown sugar--stir with a spoon until well mixed. Pour the tomato soup mixture over the top of the ham balls. Bake uncovered at 350 degrees for 1 hour.

#1448 - Microwave Potato and Onions

(by Shirley McNevich)

6 to 8 red potatoes (washed, peeled and sliced)
1 envelope Lipton onion soup mix
3 TBSP melted butter
1/8 tsp. pepper (or more to your taste)
2 TBSP water

Grease a 2 qt. microwave safe casserole dish with Pam. In a large bowl add 1/2 of the envelope of onion soup mix, melted butter, pepper and water--stir until mixed. Add sliced potatoes--stir/toss to coat. Pour the mixture into the greased casserole dish. Cover the casserole dish with Saran wrap. Microwave on high for 6 minutes--uncover, stir, re-cover, then microwave on high for 4 to 6 minutes longer or until potatoes are tender. Top with shredded cheese if you wish.

#1447 - Hamburger and Biscuits

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 CUP Campbell's mushroom soup
1 can Campbell's cream of chicken soup
2 - 3oz. Philadelphia cream cheese
1/4 cup Heinz ketchup
1/4 cup milk
1 tube Pillsbury biscuits

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and brown the meat. Add the mushroom soup and cream of chicken soup--stir. Add cream cheese, milk and ketchup--stir and cook until cream cheese melts and everything is hot. Pour the mixture into a greased 9 x 13 glass baking dish. Open the biscuit can and arrange the biscuits to cover the whole top of the hamburger mixture. Bake at 375 degrees for 15-20 minutes or until biscuits are done.

#1446 - Chocolate Peanut Butter Pie

(by Shirley McNevich)

Crust: 6 squares Baker's semi-sweet baking chocolate; 1 1/2 cups chopped peanuts (plus extra for sprinkling); 1 TBSP butter
Filling: 3/4 cup butter; 3/4 cup Jif peanut butter; 1/2 cup Domino's dark brown sugar (packed); 5 1/4 cups Cool Whip (thawed); 1/4 cup Cool Whip (thawed) to frost the top of the pie

Grease a 9" pie plate. Melt the chocolate according to box directions--add 1 TBSP butter to the melted chocolate--stir until butter is melted. Add chopped peanuts--stir. Press the chocolate mixture into the bottom and up the sides of the greased pie plate. Refrigerate the crust until cold. Filling: in a mixer add 3/4 cup butter, peanut butter and brown sugar--beat. Remove bowl from mixer--add 5 1/4 cups Cool Whip--stir with a spoon just until mixed. Pour the batter into the chilled chocolate crust. Refrigerate overnight. The next day, spread the 1/4 cup Cool Whip over the top of the pie. Sprinkle extra chopped peanuts over the top of the Cool Whip.