#1902 - Scratch Sweet Potato Cupcakes

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup softened butter
1 1/2 cups white sugar
3 eggs
1lb. fully cooked sweet potatoes (mashed)
1 tsp. vanilla
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 2/3 cup softened butter; 2 TBSP milk; 6-8 cups Domino's powdered sugar

In a bowl add flour, baking powder, cinnamon, baking soda and salt--stir and set aside. In a mixer add 1 cup softened butter and white sugar--beat. Add eggs--beat. Add mashed sweet potatoes and vanilla--beat. Slowly add flour mixture--beat into a thick batter. Place cupcake liners into muffin tins--fill each 2/3 with batter. Bake at 350 degrees for 17-20 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add 2/3 cup softened butter--beat. Add milk--beat. Add 1/2 cup of powdered sugar at a time--beat. Only add enough powdered sugar until frosting is spreadable. Frost the cupcakes.

#1901 - Lemon Glaze

(by Shirley McNevich)

2 cups Domino's powdered sugar
3 TBSP lemon juice

In a bowl add powdered sugar and 3 TBSP lemon juice--stir until smooth. If glaze is too runny, add a little more powdered sugar. If glaze is too thick, add a little water. Use as a glaze for cakes or cookies.

#1900 - Lemonade Bundt Cake

(by Shirley McNevich)

4 cups flour
2 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 1/2 cups Eggbeaters
1 1/2 cups white sugar
2/3 cup canola oil
1 - 6oz. lemon yogurt
1/2 cup + 3 TBSP lemon juice
10 drops of red food coloring
3 TBSP lemon zest
2 cups Domino's powdered sugar

In a mixer add eggbaters, white sugar--beat. Add canola oil and yogurt--beat. Add 1/2 cup lemon juice and red food coloring--beat. Add baking powder, salt and baking soda--beat. Add lemon zest--beat. Slowly add flour--beat until smooth. Pour batter into a greased bundt cake pan. Bake at 350 degrees for 45 minutes. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely. In a bowl add powdered sugar and 3 TBSP lemon juice--stir until smooth. Drizzle the glaze mixture over the cooled cake.

#1899 - Chocolate Covered Ritz Crackers

(by Shirley McNevich)

1lb. Baker's baking chocolate (milk chocolate, white chocolate or dark chocolate--your choice)
1 box Ritz Crackers
1 jar Jif smooth peanut butter

Using a knife, place a layer of peanut butter in between two Ritz crackers. Repeat with as many crackers as you wish. In a double boiler, melt your choice of baking chocolate. Use a slotted spoon to dip each Ritz cracker sandwich in the melted chocolate. Let any extra chocolate drip back into the double boiler, then lay the dipped cracker sandwich carefully on wax paper. Continue with all sandwiches. Let sandwiches cool to room temperature, then refrigerate until cold. Keep refrigerated. Variation: when making each sandwich, lay the end of a tooth pick on the peanut butter before adding the top cracker. Use the toothpick to dip the sandwich in the melted chocolate, then carefully remove the toothpick after setting the sandwich on wax paper.

#1898 - Chocolate Covered Pretzels

(by Shirley McNevich)

1lb. Baker's baking chocolate (milk chocolate, white chocolate or dark chocolate--your choice)
1 bag salted pretzel twists

In a double boiler, melt your choice of baking chocolate. Use a toothpick to hold the pretzel twist, then dip it in the melted chocolate. Let any extra chocolate drip back into the double boiler, then lay the dipped pretzel carefully on wax paper. Continue with as many pretzels as you can. Let pretzels cool to room temperature, then refrigerate until cold. Keep refrigerated.

#1897 - Dark Brownies

(by Shirley McNevich)

3/4 cup Hershey's cocoa
1/2 tsp. baking soda
2/3 cup butter (melted)
1/2 cup boiling water
2 cups white sugar
2 beaten eggs
1 1/3 cups flour
1 tsp. vanilla
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate bits

Grease a 9 x 13 baking dish--set aside. In a bowl add cocoa, baking soda, 1/3 cup of the melted butter--stir. Add boiling water--stir until mixture starts to thicken. Add white sugar, beaten eggs--stir. Add other 1/3 cup melted butter--stir until smooth. Add flour, vanilla and salt--stir just until mixed. Add chocolate bits--stir just until mixed. Pour mixture into prepared pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely.

#1896 - Crockpot Beef and Gravy

(by Shirley McNevich)

2lbs. sirloin tip roast (cubed)
1 tsp. salt
1/2 tsp. pepper
2 TBSP cooking oil
1 chopped onion
1 TBSP minced garlic
2 - 12oz. jars of beef gravy (or make your own)
1/4 cup Worcestershire sauce
1lb. small red potates (cut into bite sized pieces)
1 1/2 cups baby carrots
2 cups frozen peas (thawed)

In a skillet over medium heat add cooking oil, chopped onions and cubed beef--sprinkle beef with the salt and pepper. Cook/brown the beef until cubes are browned on all sides. Dump the entire mixture into a crockpot. Add gravy, minced garlic, Worcestershire sauce, potato pieces and baby carrots--stir until mixed. Put the lid on the crockpot--cook on high for 4 1/2 hours (low heat 9 hours). Add thawed peas during the last 10 minutes of cooking. Stir before serving.

#1895 - Berry Puree Pie

(by Shirley McNevich)

1 ready-made graham cracker pie crust
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2 TBSP lemon juice
2 cups thawed mixed berries
1 - 8oz. Cool Whip (thawed)

In a bowl add condensed milk and lemon juice--stir. In a food processor or a blender add thawed mixed berries--blend until it's a puree. Add puree mixture to the milk mixture--stir until mixed. Pour the mixture into the graham cracker crust. Freeze until cold. When ready to serve, spread Cool Whip over the top.

#1894 - Cream Cheese Truffles

(by Shirley McNevich)

20 squares Baker's semi-sweet baking chocolate
1 - 8oz. Philadelphia cream cheese (softened)
1 jar multi-colored cookie sprinkles

Unwrap 8 chocolate squares--melt in a microwave safe bowl according to box directions. In a mixer add cream cheese--beat. Add the melted chocolate--beat. Refrigerate the mixture until very firm. Remove from refrigerator--shape the mixture into penny or quarter sized balls. Place balls on a wax covered cookie sheet. Melt the other 12 squares of baking chocolate in a microwave safe bowl according to box directions. Place the multi colored sprinkles in a bowl--set aside. Use a toothpick to stick a cream cheese ball, dip it into the melted chocolate mixture until covered. Dip the finished chocolate truffle into the multi colored sprinkles, then drop it from the toothpick on to the wax paper to cool. Repeat until you've used up all of the cream cheese mixture. If you wish, you can dip the toothpick in the leftover chocolate and cover the toothpick holes in the truffles. Cool completely, then refrigerate until cold.

#1893 - No Bake Cream Pie

(by Shirley McNevich)

2 1/4 cups milk
3/4 cup white sugar
1/4 cup cornstarch
1 stick Parkay margarine
1 baked 9" pie shell
cinnamon for sprinkling

In a saucepan over medium heat add 2 cups milk. In a small bowl add 1/4 cup milk, white sugar and cornstarch--stir until mixed. Add cornstarch mixture to milk in the saucepan--stir and bring to a boil, then cook/stir until mixture thickens. Remove from heat--add Parkay--stir until Parky is melted and mixture is smooth. Pour the mixture into the baked pie shell. Sprinkle cinnamon lightly over the top. Cool to room temperature. Refrigerate until cold.

#1892 - Bowtie Shrimp Salad

(by Aunt Dot [McNevich] Worhach)

1 - 1lb. box bowtie noodles (cooked according to box directions--drained but NOT rinsed)
1lb. fresh shrimp (cooked, peeled and cut into bite sized pieces)
1 cup frozen peas (thawed)
2 ribs celery (chopped)
1 - 8oz. bottle Wishbone robusto Italian dressing
Parmesan cheese

In a large bowl add cooked pasta, shrimp, thawed peas and chopped celery--toss to mix. Add Italian dressing--toss to coat. Refrigerate until cold. Add Parmesan cheese just before serving--toss to coat.

#1891 - Frosted Pecans

(by Shirley McNevich)

1 egg white
1/2 cup white sugar
2 tsp. cinnamon
1 - 12oz. bag of pecans

Put your mixer bowl and mixer beaters in the refrigerator for 30 minutes. After 30 minutes add egg to mixer--beat until stiff. Slowly add white sugar while beating. Add cinnamon--beat. Remove bowl from mixer--add pecans and stir until pecans are coated. Grease a jelly roll pan (one that has a lip on all sides). Spread the pecans evenly over the pan. Bake at 350 degrees for 10 minutes. Remove from oven, stir the mixture, then bake for 10 more minutes. Cool completely.

#1890 - Ranch Chex Mix

(by Shirley McNevich)

4 cups rice Chex cereal
4 cups wheat Chex cereal
4 cups Parmesan Pepperidge Farms fish crackers
2 cups small pretzel twists
6 TBSP butter
2 1/2 TBSP Tabasco sauce
1 envelope Hidden Valley Ranch salad dressing mix powder
2 tsp. celery seed

In a microwave safe bowl add rice Chex, wheat Chex, fish crackers and pretzels--mix with your hands--set aside. In a small microwave safe bowl add butter--microwave until melted. Add Tabasco sauce, ranch powder and celery seed to melted butter--stir. Pour the melted butter mixture over the cereal mixture--toss to coat. Microwave cereal mixture for 2 minutes on high--stir. Microwave on high for 2 more minutes--stir. Spread the mixture on paper towels to cool.

#1889 - Berry Crisp

(by Shirley McNevich)

1 - 16oz. bag frozen mixed berries
1/4 cup white sugar
1 TBSP cornstarch
1/2 cup water
1 TBSP lemon juice
1 tsp. vanilla
1/2 cup softened butter
1 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1/3 cup flour
1/2 tsp. cinnamon

In a bowl add frozen berries, white sugar and cornstarch--stir. Add water, lemon juice and vanilla--stir. Grease an 8 x 8 baking dish. Spread the berry mixture evenly in the bottom of the baking dish. In a bowl add softened butter, brown sugar, oats, flour and cinnamon--mix with a pastry blender until it makes crumbs. Sprinkle the crumb mixture evenly over the berry mixture. Bake at 350 degrees for 45 minutes.

#1888 - Smokies in a Blanket

(by Shirley McNevich)

1 - 16oz. package little sausage "smokies"
1 - 12oz. package thick sliced applewood smoked bacon
1 cup Domino's dark brown sugar (packed)

Cut each slice of bacon into 4 equal sized pieces. Wrap each sausage "smokie" with a piece of bacon and secure with a toothpick. Spray a 9 x 13 baking dish with Pam. Arrange the wrapped smokies on the bottom of the dish. Sprinkle the brown sugar evenly over the top of the sausages. Bake at 400 degrees for 30-35 minutes or until bacon is crispy and sugar is melted.

#1887 - Red Velvet Cupcakes

(by Shirley McNevich)

2 1/2 cups flour
1/2 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter (softened)
2 cups white sugar
4 eggs
1 cup Breakstone's sour cream
1/2 cup milk
1oz. red food coloring
2 tsp. vanilla

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda and salt--beat. Add cocoa--beat. Add sour cream, milk, red food coloring and vanilla--beat. Slowly add flour--beat. Add cupcake liners to muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1886 - Pepper Jack Macaroni

(by Shirley McNevich)

2 cups dry elbow macaroni
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 can Carnation evaporated milk (NOT condensed)
1/2 tsp. pepper
1 tsp. salt
3 slices of buttered bread (broken into bite sized pieces)

In a saucepan add macaroni, salt and water--cook/drain according to box directions. Do NOT rinse. Return drained macaroni to saucepan. Add cheddar cheese, 1 1/2 cups of the pepper jack cheese, Carnation milk and pepper--stir. Grease a 2 1/2 qt. casserole dish. Spread the macaroni mixture into the greased casserole dish. Spread the rest of the pepper jack cheese over the top. Evenly spread the buttered bread pieces over the top. Cover the top of the casserole dish with foil. Bake at 350 degrees for 20 minutes, remove the foil and bake 10 minutes longer or until bread pieces are browned.

#1885 - Sweet Chex Mix

(by Shirley McNevich)

1/4 cup white sugar
1 tsp. cinnamon
2 cups cinnamon Chex cereal
2 cups chocolate Chex cereal
4 cups plain popped popcorn
1/4 cup butter

In a bowl add sugar and cinnamon--stir and set aside. In a microwave safe bowl add both cereals and popcorn--stir. Melt the butter. Pour melted butter evenly over cereal mixture--toss to coat. Microwave the mixture on high for 1 minute, stir, microwave for 1 more minute, stir. Sprinkle 1/2 of the cinnamon sugar mixture over the cereal mixture--toss to coat. Sprinkle the rest of the cinnamon sugar mixture over the cereal mixture--toss to coat. Microwave the whole mixture 1 minute more. Spread the whole mixture in a single layer on paper towels to cool.

#1884 - Berry Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1/2 cup lemon juice
2 cups fresh mixed berries (raspberries, blueberries and blackberries)
1 - 8oz. Cool Whip (thawed)

In a bowl add Eagle milk and lemon juice--stir. Add berries--stir carefully. Add Cool Whip--fold it in using a spoon. Pour mixture into the graham cracker crust. Freeze overnight. Let is sit out on your counter for 20 minutes before cutting.

#1883 - Coconut Chocolate Chip Cookies

(by Janet [Hafer] Moyer - friend)

1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 cups flour
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 1/2 cups Quaker quick oats
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups Baker's angelflake coconut
1/2 cup chopped nuts

In a mixer add butter, white sugar, brown sugar and eggs--beat. Add salt, baking powder, and baking soda--beat. Add oats--beat. Add flour--beat. Remove bowl from mixer--add coconut, chocolate chips and chopped nuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 325 degrees for 12-15 minutes. Let them cool a few minutes before removing from cookie sheets. Place them on paper towels to cool.

#1882 - Cranberry Squares

(by Shirley McNevich)

3/4 cup plain applesauce
3/4 cup Domino's dark brown sugar (packed)
1/4 cup canola oil
1 beaten egg
1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup dried/sweetened cranberries OR raisins
1/2 cup chopped pecans
1/2 cup Nestle's white chocolate chips

If using raisins add them to a saucepan--cover them with water, bring to a boil. Once boiling, cook for 5 minutes, then drain and set aside. In a bowl add applesauce, brown sugar, oil and beaten egg--stir. Add baking soda and salt--stir. Add flour--stir. Add cranberries OR raisins and chopped pecans--stir. Pour the mixture into an 8 x 8 greased baking pan. Bake at 350 degrees for 25-30 minutes--check with a toothpick for doneness. Cool completely. Melt the white chocolate chips according to bag directions. Add the melted white chocolate to a small plastic bag--snip off the corner of the bag, then squeeze the bag and drizzle the melted white chocolate all over the top of the cooled mixture. Cut into squares or bars.

#1881 - Frosted Devil's Food Cookies

(by Shirley McNevich)

1 box devil's food cake mix
1/3 cup Crisco shortening
1/3 cup water
1 egg
1 can chocolate fudge frosting (or make your own)

In a mixer add Crisco, water and egg--beat. Slowly add cake mix--beat on low until smooth. Shape the dough into 1" balls--place them on greased cookie sheets. Spray the bottom of a drinking glass with Pam--flatten each dough ball into a cookie shape. Bake at 375 degrees for 5-8 minutes or until cookie centers are firm. Cool completely. Frost the cookies.

#1880 - Easy Apple Oatmeal Cookies

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon (more if you wish)
2 cups Domino's dark brown sugar (packed)
1 cup softened butter
2 eggs
1 tsp. vanilla
2 cups Quaker quick oats
1 Granny Smith apple (washed, peeled, cored and finely chopped)

In a mixer add brown sugar and butter--beat. Add eggs and vanilla--beat. Add salt, cinnamon and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add oats and chopped apples--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned.

#1879 - Frosted Sugardoodle Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup canola oil
1 cup white sugar
1 cup Domino's powdered sugar
2 eggs
1 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
3/4 tsp. cream of tartar

Preheat oven to 375 degrees. Grease cookie sheets. In a mixer combine butter, canola oil, white sugar, powdered sugar--beat until smooth. Add eggs one at a time and beat after adding each egg. Add baking soda, cream of tartar and vanilla--beat. Add flour slowly and beat. Drop by teaspoonsfuls on to greased cookie sheets. Sprinkle a little white sugar on each cookie. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool completely before frosting.

Frosting: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. vanilla; 1.5 TBSP milk

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. The longer you beat it the creamier it gets. Use food coloring to make the color you desire. Frost the cooled cookies.

#1878 - Chocolate Dipped Marshmallows

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1 can Eagle brand condensed milk (NOT evaporated)
1 jar marshmallow Fluff
1 bag of large sized marshmallows

In a double boiler add all chocolate chips, condensed milk and Fluff--stir until mixture is melted and smooth. Turn heat to low and use a toothpick to dip each large marshmallow until covered--place completed marshmallows on to Saran wrap covered cookie sheets. Put a little chocolate on a toothpick to cover holes in the candies left from the toothpicks. Let them sit until firm.

#1877 - Cookies 'n Cream Squares

(by Shirley McNevich)

50 Oreo cookies
1/4 cup Parkay margarine (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
4 eggs

Add 30 cookies to a Ziploc bag--crush them finely with a rolling pin (or you can use a food processor). In a bowl add finely crushed Oreos and melted margarine--stir until mixed. Press the cookie mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese, white sugar, vanilla and eggs--beat. Remove bowl from mixer. Add 20 cookies to a Ziploc bag--crush them coarsely with a rolling pin (or you can use a food processor). Measure 1 1/2 cups of the coarsely chopped cookies--add them to the cream cheese batter and stir with a spoon. Pour the cream cheese mixture over the prepared crust. Sprinkle all of the remaining coarsely chopped cookies evenly over the top. Bake at 350 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#1876 - Juicy Roasted Chicken

(by Shirley McNevich)

3lbs. of chicken pieces
salt and pepper to your taste
1 envelope Lipton recipe secrets onion mushroom soup mix
2 TBSP olive oil
1/2 cup hot water

Remove the rack from a roasting pan. Spray the roasting pan with Pam. Arrange the chicken pieces in the greased pan--salt and pepper the chicken. In a bowl add olive oil and soup mix--stir. Brush the soup mixture all over the chicken pieces. Bake at 425 degrees for 40 minutes or until chicken is no longer pink. Remove chicken from pan and place on a serving dish. Pour the hot water into the roasting pan--stir and scrape the brown bits from the pan. Use the brown bit/hot water mixture to pour over the chicken as a sauce.

#1875 - Bacon Cheeseburgers

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1/4 cup Worcestershire sauce
1/2 cup shredded cheddar cheese OR Monterey Jack cheese
6-8 slices of bacon (cooked until crisp, then crumbled)

In a bowl add ground chuck, Worcestershire sauce, salt, pepper, shredded cheese and crumbled bacon--mix with your hands. Shape mixture into balls, place each ball on a small piece of Saran wrap, place a second piece of plastic wrap on top. Press a small plate on top of the ball to form a burger patty. Repeat with all mixture. Grill or bake, then serve on rolls.

#1874 - Apple Crumb Pie

(by Shirley McNevich)

1 unbaked pie crust dough
5-7 tart baking apples (washed, peeled, cored and sliced)
1/2 cup white sugar
1/2 to 1 tsp. cinnamon
Topping: 1/3 cup white sugar; 3/4 cup flour, 6 TBSP butter

Spray a pie plate with Pam--insert pie dough, flute the edges, and spray the inside of the dough with Pam. Place sliced apples in the pie dough. In a bowl add 1/2 cup white sugar and cinnamon--stir. Sprinkle the cinnamon mixture over the apples. In a bowl add flour, 1/3 cup white sugar and butter--mix with your hands or with a pastry blender until it makes crumbs. Sprinkle the crumb mixture over the top of the apples. Place the pie on a cookie sheet and bake at 375 degrees for 35-45 minutes or until apples are tender. If crust edges brown too quickly, cover it with strips of foil.

#1873 - Mock Pecan Pie

(by Shirley McNevich)

1 unbaked pie dough crust
1/4 cup softened butter
1/2 cup white sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
1 cup Kayro dark corn syrup
3 eggs
1 cup Quaker quick oats

Spray a pie plate with Pam--insert pie dough, flute the edges and spray the inside of the dough with Pam. In a mixer add butter and white sugar--beat. Add eggs--beat. Add cinnamon, ground cloves and salt--beat. Add corn syrup--beat. Add oats--beat. Pour batter into to the pie dough. Bake at 350 degrees for 45-50 minutes.

#1872 - Bacon Potato Casserole

(by Shirley McNevich)

6-8 medium red potatoes (washed and peeled)
6 or more slices of bacon (cooked)
1/4 to 1/2 cup chopped onions
1 cup mayo
1/4 lb. Velveeta cheese (shredded)
1/4 to 1/2 tsp. pepper
salt if needed
paprika for sprinkling

In a pot add peeled potatoes--cover them with water and add a teaspoon of salt. Cook potatoes until tender, then drain them. Cube the cooked potatoes. Cook the bacon, then crumble the bacon. In a large bowl add crumbled bacon, chopped onions, mayo, cheese, and pepper--stir or toss carefully until mixed. Add cubed potatoes--toss until mixed. Pour the mixture into a greased 9 x 13 glass baking dish. Sprinkle paprika over the top. Bake at 350 degrees for 30-40 minutes or until hot.

#1871 - Scratch Lemon Coconut Bars

(by Shirley McNevich)

1 cup softened butter
1/2 cup Domino's powdered sugar
2 cups flour
Filling: 4 eggs; 2 cups white sugar; 4 TBSP flour; 1/2 tsp. baking powder; 6 TBSP lemon juice; 1 cup Baker's angelflake coconut

In a bowl add softened butter, powdered sugar, and 2 cups of flour--mix until it makes crumbs. Press the mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 25 minutes. In a mixer add eggs, white sugar, 4 TBSP flour, lemon juice and baking powder--beat until smooth. Remove bowl from mixer--add coconut--stir with a spoon. Pour the filling mixture on the hot crust--bake at 350 degrees for 25 minutes or until slightly firm (it may take an extra 5-10 minutes depending on your oven. Cool completely. Cut into bars.

#1870 - Easy Pineapple Cheese Squares

(by Shirley McNevich)

1 box Pillsbury Plus white cake mix
1/2 cup Parkay margarine
1 egg
2 tsp. coconut extract
Topping: 1 can ready-made vanilla frosting; 1 - 8oz. Philadelphia cream cheese (softened); 1 - 20oz. can Dole crushed pineapple (drained); 2 eggs

In a mixer add cake mix, Parkay, 1 egg and coconut extract--beat at low until mixed. Pat the mixture into a greased 9 x 13 cake pan. In a mixer add vanilla frosting and cream cheese--beat. Add crushed pineapple--beat. Remove 1 cup of the topping mixture but leave the rest of the mixture in the mixer. Add 2 eggs to the mixture in the mixer--beat. Pour the topping mixture evenly over the batter mixture in the cake pan. Bake at 350 degrees for 50-60 minutes or until topping is set. Cool completely. Spread the reserved cup of topping mixture evenly over the top. Refrigerate until cold.

#1869 - Chocolate Peanut Butter Banana Bread

(by Shirley McNevich)

3 bananas (peeled and mashed)
1 1/2 cups flour
1/4 cup butter (melted)
1 beaten egg
1 cup white sugar
1/4 cup Jif peanut butter
1 tsp. baking soda
1 tsp. vanilla
1/2 cup Nestle's semi-sweet MINI chocolate bits

In a bowl add white sugar and egg--stir. Add melted butter--stir. Add baking soda and vanilla--stir. Add peanut butter--stir. Add mashed bananas--stir. Add flour--stir. Add mini chocolate chips--stir. Pour batter into a greased loaf pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#1868 - Blueberry Peach Pie

(by Shirley McNevich)

2 cups sliced peaches (washed, peeled and pitted before slicing)
2 cups fresh blueberries (washed and drained)
3/4 to 1 cup white sugar
1/4 cup Domino's dark brown sugar
1/4 cup flour
1 TBSP lemon juice
cinnamon for sprinkling
2 TBSP butter
2 unbaked pie crust doughs

Grease a pie plate--add first pie dough in the bottom of the dish. Spray the inside of the dough with Pam--set aside. In bowl add sliced peaches, blueberries, white sugar, flour and lemon juice--stir until mixed. Pour the peach mixture into the prepared pie dough. Sprinkle the brown sugar evenly over the peach mixture. Sprinkle a little cinnamon over the top of the brown sugar. Dot the top of the brown sugar with small pieces of the butter. Add the second pie dough to the top, seal the edges of the two crusts with Pam, and flute the edges. Puncture holes in the top dough using a sharp knife. Spray the top of the pie dough with Pam and sprinkle a little extra white sugar over the top of the dough. Cover the edges of the pie dough with aluminum foil. Place on a cookie sheet and bake at 375 degrees for 45-50 minutes (remove foil from edges of the pie after it has baked for 35 minutes).

#1867 - Tuna Noodle Celery Casserole

(by Shirley McNevich)

1/2 of an onion (chopped)
1 TBSP Parkay margarine
2 cups cooked noodles (any shape)
1 small can of peas (drained)
2 - 6oz. cans of tuna (drained)
1 - 10.75oz. can Campbell's cream of celery soup
3/4 cup milk
2 slices buttered bread

Cook/drain noodles according to package directions but do NOT rinse--set aside. In a skillet add margarine and chopped onions--cook/stir until onions are caramelized--remove from heat. Grease a 2qt. casserole dish. Add onions, cooked noodles, peas to the casserole dish. Flake the tuna into the casserole dish--stir until mixed. In a bowl add celery soup and milk--stir until smooth. Pour the soup mixture into the casserole mixture--stir with a spoon. Cut the buttered bread into bite sized pieces. Place buttered bread pieces over the top of the casserole. Bake at 375 degrees for 35-40 minutes.

#1866 - Blueberry Cheesecake Crumb Pie

(by Shirley McNevich)

Crust: 1 cup flour; 2 TBSP Domino's powdered sugar; 1 stick softened butter

Filling: 1 - 3oz. Philadelphia cream cheese (softened); 1/2 cup Domino's powdered sugar; 1 tsp. vanilla; 1 cup heavy whipping cream; 1 can blueberry OR cherry pie filling

In a bowl add flour, 2 TBSP powdered sugar and softened butter--mix with a pastry blender until crumbly. Grease a 9" pie plate. Press the mixture into the bottom and up the sides of the pie plate. Prick the crust a few times with the prongs of a fork. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely. In a mixer add whipping cream and beat until stiff--set aside. In a mixer add cream cheese, 1/2 cup powdered sugar and vanilla--beat. Add whipped cream to cream cheese mixture--stir with a spoon. Spread the mixture into the cooled pie crust. Refrigerate until cold. Remove from refrigerator--spread pie filling over the top. Refrigerate until cold.

#1865 - No Bake Brownies

(by cousin Robin Worhach)

4 cups graham cracker crumbs
1 cup peanuts (chopped)
1/2 cup Domino's powdered sugar
1/4 cup Jif peanut butter
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 cup Carnation evaporated milk
1 tsp. vanilla

In a bowl add graham cracker crumbs, chopped peanuts, powdered sugar and peanut butter--mix with a pastry blender until it makes crumbs--set aside. In a microwave safe bowl add chocolate bits and Carnation milk--microwave on high for 30 seconds at a time, stirring in between--keep heating and stirring until smooth. Remove from microwave--add vanilla--stir. Reserve 1/2 cup of the melted chocolate mixture. Pour the rest of the chocolate mixture into the crumb mixture--stir until mixed. Spread the whole mixture into the bottom of a greased 9" square pan. Spread the reserved 1/2 cup melted chocolate mixture all over the top. Cool completely, then refrigerate until cold. Cut into squares.

#1864 - Cranberry Pineapple Rounds

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (do NOT discard juice)
2 - 3oz. boxes raspberry Jell-O
1 - 16oz. can Ocean Spray whole cranberry sauce
2/3 cup walnuts (chopped)
1 apple (washed, peeled, cored and chopped)

Pour drained pineapple juice into a measuring cup--add enough water to make 2 1/2 cups of liquid. In a saucepan add pineapple/water mixture--turn heat to medium, then stir and bring to a boil. Remove saucepan from heat. In a large bowl add both boxes of Jell-O and the boiling pineapple juice mixture--stir until dissolved. Add crushed pineapple, cranberry sauce, chopped walnuts, and chopped apples--stir. Place cupcake liners into muffin tins. Allow mixture in the bowl to cool to room temperature. Fill each cupcake liner 2/3 full with the mixture. Refrigerate until cold.

#1863 - Chocolate Tapioca Pudding

(by Shirley McNevich)

1/2 cup white sugar
3 TBSP quick cooking tapioca pudding
3 cups milk
1 beaten egg
1 tsp. cinnamon
3oz. Baker's semi-sweet baking chocolate
1 tsp. vanilla

In a saucepan add white sugar, tapioca pudding mix, milk and egg--stir, then let it stand for 5 minutes (DO NOT heat yet). Add cinnamon and baking chocolate, then place saucepan on the stove. Stir/cook over medium heat until mixture comes to a boil. Once boiling, remove from heat and add vanilla--stir. Cool for 20 minutes, then stir. Cool completely, then refrigerate.

#1862 - Ice Cream Jell-O

(by Shirley McNevich)

1 - 3.5oz. box strawberry Jell-O
1 cup hot water
1 bag frozen strawberries (DO NOT thaw)
1 cup good quality vanilla ice cream

In a bowl add Jell-O and hot water--stir until mixed. Add frozen strawberries--keep stirring until strawberries separate. Add ice cream--stir until smooth. Refrigerate for 30 minutes, then stir and serve. Keep refrigerated.

#1861 - Fresh Raspberry Muffins

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 TBSP baking powder
1/2 tsp. salt
2 beaten eggs
1 cup light cream
1/2 cup canola oil
1 tsp. lemon extract
1 1/2 cups fresh red raspberries (washed and drained)

In a bowl add flour, white sugar, baking powder and salt--stir. Add beaten eggs, light cream, canola oil and lemon extract--stir just until mixed. Add raspberries--stir just until mixed. Line muffin tins with cupcake liners--fill each 2/3 full with the batter. Bake at 375 degrees for 18-20 minutes. You can substitute blueberries for the red raspberries in this recipe.

#1860 - Black and White Cheesecake Brownies

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet MINI chocolate chips
1/2 cup white sugar
1/4 cup softened butter
2 beaten eggs
1 tsp. vanilla
1/2 tsp. salt
2/3 cup flour
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 TBSP softened butter; 2 eggs; 2 TBSP milk; 1 TBSP flour; 1/2 tsp. vanilla

Remove 1 1/4 cups of the mini chocolate chips--melt them according to bag directions and set it aside. In a bowl add 1/2 cup white sugar and 1/4 cup softened butter--beat with a spoon until creamy. Add 2 beaten eggs--beat with a spoon. Add 1 tsp. vanilla and salt--stir with a spoon. Add melted chocolate (that you set aside) and flour--stir just until mixed. Pour batter into a greased 9" square cake pan. In a mixer add cream cheese--beat. Add 1/2 cup white sugar, 2 TBSP softened butter and 2 eggs--beat. Add milk and 1/2 tsp. vanilla--beat. Add 1 TBSP flour--beat. Remove bowl from mixer--add remaining mini chocolate chips from the bag--stir until mixed. Pour the cream cheese batter evenly over the chocolate batter in the pan. Bake at 350 degrees for 35-45 minutes. Cool completely. Cut into squares.

#1859 - Strawberry Pineapple Dessert

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
1 - 16oz. can Dole crushed pineapple (drained but save the juice)
2 bananas (peeled and sliced into coin shaped pieces)
2 cups mini marshmallows
1 beaten egg
1 cup white sugar
1 - 4oz. Philadelphia cream cheese (softened)
2 TBSP flour
2 TBSP softened butter
1 envelope Dream Whip (made according to envelope directions)

Prepare Jell-O according to box directions. Cool it to room temperature, then refrigerate until it starts to gel. Remove Jell-O from refrigerator--add crushed pineapple, bananas and marshmallows--stir until mixed, then refrigerate. In a saucepan over low heat add beaten egg, white sugar, pineapple juice, flour and cream cheese--cook/stir until it thickens, then remove from heat. Add softened butter--stir until mixed. Cool to room temperature. Remove Jell-O from refrigerator--spoon the cream cheese mixture all over the top of the Jell-O, then refrigerate overnight. When ready to serve, spread prepared Dream Whip over the top.

#1858 - Lemon Icebox Cookies

(by Shirley McNevich)

3/4 cup softened butter
1 egg
1/2 tsp. baking soda
1/8 to 1/4 tsp. salt
1 or 2 lemons (room temperature)
1 cup white sugar
3 cups flour

In a mixer add butter and white sugar--beat. Add egg, salt and baking soda--beat. Cut and squeeze one lemon--squeeze juice into a measuring cup until you have 1/4 cup lemon juice (using second lemon if necessary)--add juice to batter in mixer and beat. Grate the lemon rind until you have 2 TBSP of lemon zest--add to batter in mixer and beat. Slowly add flour--beat. Divide the dough into two equal amounts, then roll each dough piece into a log. Wrap each log in Saran Wrap and refrigerate overnight. The next day, remove one log from the refrigerator and unwrap it. On a cutting board, use a sharp knife to slice the dough into 1/4" thick cookies. Place cookies on greased cookie sheets. Sprinkle some extra white sugar on the top of each cookie. Bake at 350 to 375 degrees for 10-12 minutes. Best to do a test cookie to determine baking time for your oven. Repeat with remaining cookie dough.

#1857 - Cake Mix Peach Crisp

(by Shirley McNevich)

6 fresh peaches (washed, peeled, and sliced)
1/4 cup water
2 TBSP flour
1/2 cup white sugar
1/2 cup Domino's dark brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3 TBSP Parkay margarine + 1 stick Parkay margarine (melted)
1 box Duncan Hines white OR yellow cake mix
1/2 cup chopped nuts

In a saucepan add 3 TBSP Parkay, the water and the sliced peaches--cook/stir over low heat for 5 minutes or until peaches are tender. Remove from heat--add flour, white sugar, brown sugar, cinnamon and nutmeg--stir. Pour the mixture into the bottom of a greased 9 x 13 glass baking dish. Sprinkle the dry cake mix evenly over the top. Drizzle the melted margarine over the top of the cake mix. Sprinkle the chopped nuts over the top. Bake at 350 degrees for 25 minutes or until topping is golden brown.

#1856 - Peanut Butter Oatmeal Bars

(by Shirley McNevich)

1/2 cup softened Parkay margarine
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup Jif peanut butter
1 egg
1 tsp. vanilla
1 cup flour
1/2 cup Quaker quick oats
1 tsp. baking soda
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate bits

In a mixer add Parkay, white sugar, brown sugar and peanut butter--beat. Add egg and vanilla--beat. Add baking soda, salt and oats--beat. Add flour--beat. Pour the mixture into a greased 9 x 13 cake pan. Sprinkle the chocolate chips over the top of the batter. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into bars.

#1855 - Cherry Pie Filling Dessert

(by Shirley McNevich)

2 cans Lucky Leaf cherry pie filling (or any berry flavor)
1 box Duncan Hines white cake mix
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1 cup chopped nuts
3/4 cup butter (melted)

Grease a 9 x 13 cake pan. Spread both cans of cherry pie filling on the bottom of the cake pan. In a bowl add cake mix, oats, brown sugar and chopped nuts--stir until mixed. Sprinkle the cake mix mixture evenly all over the top of the cherry pie filling. Pour the melted butter evenly all over the top of the cake mix mixture (get as much of the crumb mixture wet with butter as you can). Bake at 350 degrees for 50-60 minutes. Serve warm or cold.

#1854 - Marbled Cream Cheese Brownies

(by Shirley McNevich)

1/3 cup softened Parkay margarine
1/3 cup white sugar
1/3 cup Kayro lite corn syrup
1 egg
1 cup flour (do not sift)
1/2 tsp. baking powder
1/2 tsp. salt
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)
1 - 3oz. Philadelphia cream cheese (softened)

In a mixer add Parkay and white sugar--beat. Add corn syrup and egg--beat. Add flour, baking powder and salt--beat on low just until mixed. Remove 1/2 cup of the batter and add it to the melted chocolate--stir until mixed. Add cream cheese to remaining batter in mixer--beat just until mixed. Pour the batter into a greased 9" square baking pan. Pour the chocolate mixture on top of the batter. Use a tableknife to swirl the chocolate mixture through the batter. Bake at 350 degrees for 40 minutes. Cool completely. Cut into squares.

#1853 - Crockpot Beef Stew

(by Shirley McNevich)

2lb. sirloin tip roast (cut into bite sized pieces)
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 can Hunt's tomato sauce
3-4 carrots (washed, peeled, and sliced into coin shaped pieces)
3 red potatoes (washed, peeled and cut into bite sized pieces)
1 or 2 onions (chopped)
2 to 3 ribs of celery (cut into bite sized pieces)
1 to 2 cups frozen peas

In a Ziploc bag add flour, salt, pepper and meat pieces--close bag and shake to coat. In a crockpot add beef broth, tomato sauce, carrots, potatoes, onions, celery and peas--stir. Add meat on top--stir. Cover and cook on high for 4 to 6 hours.

#1852 - Chopped Tomato Minestrone

(by Shirley McNevich)

1 - 16oz. can minestrone soup
1 - 16oz. can mixed vegetables
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can diced tomatoes

In a Dutch oven add minestrone soup, mixed vegetables, corn, kidney beans, and chopped tomatoes--stir. Cook/stir until hot. If soup is too thick, add a little water.

#1851 - Yellow Peanut Butter Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3/4 cup Quaker quick oats
1/2 cup softened Parkay margarine
1/4 cup Jif peanut butter
1 beaten egg

In a bowl add cake mix, oats, Parkay, peanut butter and beaten egg--stir until crumbly. Grease a 9 x 13 cake pan--press the mixture evenly into the bottom of the pan. Bake at 350 degrees for 20-30 minutes. Cool completely. Frost with any chocolate frosting, then cut into bars.

#1850 - Extra Dark Chocolate Frosting

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick softened Parkay margarine
2 tsp. vanilla
1 1/2 TBSP milk
1 or 2 level TBSP Hershey's Special Dark Cocoa

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. Slowly add 1 TBSP dark cocoa--beat until mixed, then beat on high for 5 minutes. The longer you beat it the creamier it gets. Taste--if you want more chocolate flavor add another TBSP dark cocoa--beat again until smooth.

#1849 - Crunch Cookies

(by Shirley McNevich)

2 cups Crisco shortening
2 cups Domino's dark brown sugar (packed)
2 cups white sugar
4 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
1 tsp. salt
4 cups rice krispies cereal
2 cups Baker's angelflake coconut
4 cups Quaker quick oats

In a mixer add Crisco, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add oats and coconut--beat. Slowly add flour--beat. Remove bowl from mixer--add rice krispies--stir with a spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#1848 - Brown Sugar Oatmeal Cookies

(by Shirley McNevich)

1 cup softened butter
2 eggs
1 1/2 cups Domino's dark brown sugar (packed)
1 TBSP milk
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 1/2 cups Quaker quick oats (do not cook)
1 - 12oz. bag Nestle's butterscotch chips
1 tsp. vanilla

In a mixer add butter, brown sugar, eggs and milk--beat. Add baking powder, baking soda, salt and vanilla--beat. Slowly add flour--beat. Add oats--beat. Remove bowl from mixer--add butterscotch chips--stir with a spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#1847 - Slice and Bake Chocolate Chip Cookies

(by Shirley McNevich)

1 stick softened butter
1 stick softened Parkay margarine
2 cups Domino's dark brown sugar (packed)
2 eggs
3 1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup Nestle's MINI semi-sweet chocolate bits
1/2 cup finely chopped nuts (optional)

In a mixer add butter, Parkay and brown sugar--beat. Add eggs--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips and chopped nuts--stir with a spoon. Shape the batter into 2" thick logs on a floured counter. Wrap all logs in Saran Wrap and refrigerate them overnight. The next day, unwrap each log and slice into 1/4" thick cookies. Place cookies on greased cookie sheets. Bake at 375 degrees for 8-12 minutes.

#1846 - Brown Sugar Pumpkin Cookies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup softened butter
2 eggs
1 3/4 cups Libby's canned pumpkin
2 3/4 cups flour
1 TBSP baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 cup raisins
1 cup chopped pecans

In a saucepan add raisins and cover them with water--bring to a boil. Once boiling, cook them for 5 minutes, then drain. In a mixer add brown sugar, butter and eggs--beat. Add pumpkin, baking powder, cinnamon, nutmeg, salt, and ginger--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped pecans--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350/375 degrees for 15-18 minutes. Best to do a test cookie on this recipe as ovens vary. Do not bake them on top rack--use the middle rack. Cool completely. Frost if desired.

#1845 - Buttermilk Pumpkin Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1 cup Libby's canned pumpkin
2 cups flour
1/4 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 cup buttermilk
2/3 cup chopped nuts

In a mixer add Crisco, white sugar and brown sugar--beat. Add egg and pumpkin--beat. Add baking soda, baking powder, cinnamon, salt and buttermilk--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1844 - Egg Noodle Casserole

(by Shirley McNevich)

1/2 of a 1lb. bag of egg noodles
1/2 cup butter
1 cup fresh mushrooms (sliced)
1/3 cup flour
2 cups Swanson's chicken broth
1 cup whole milk
2 tsp. salt
1/2 tsp. pepper
2 cups cooked chicken pieces (bite sized)
fresh grated Parmesan cheese

In a saucepan cook egg noodles and 1 tsp. salt according to bag directions--drain but do NOT rinse--set aside. In a skillet over medium heat add butter and mushrooms--cook/stir until mushrooms are soft. Add flour--stir. Add chicken broth--stir. Add milk, 1 tsp. salt and pepper--stir/cook until mixture gets thick. Grease a large casserole dish. Add drained egg noodles and sauce mixture--stir carefully. Sprinkle fresh grated Parmesan cheese over the top. Bake at 350 degrees for 30-35 minutes or until hot.

#1843 - Hamburger Pizza

(by Shirley McNevich)

1 1/2 cups flour
1/2 tsp. salt
1 tsp. oregano
2 beaten eggs
1 cup milk
2 tsp. baking powder
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
a small jar of pizza sauce or pasta sauce
shredded mozzarella cheese

In a skillet over medium heat add ground chuck, chopped onions, 1 tsp. salt and pepper--cook/stir until meat is browned. Drain off any grease, then set aside. In a bowl add flour, 1/2 tsp. salt, oregano, baking powder--stir. Add beaten eggs--stir. Slowly add milk--stir until dough ball forms. Grease a pizza pan or a cookie sheet. Press the dough into the pizza pan or on the cookie sheet--make a slight lip in the dough around the edges. Spread the cooked hamburger mixture evenly over the top of the crust. Bake at 400 degrees for 20-25 minutes. Remove from oven, spread pizza sauce over the hamburger mixture and sprinkle mozzarella cheese over the sauce. Return to oven and bake until cheese is melted and sauce is hot.

#1842 - Chocolate Coconut Fudge

(by Shirley McNevich)

2 1/4 cups white sugar
3/4 cup Carnation evaporated milk (NOT condensed)
2 - 6oz. bags Nestle's semi-sweet chocolate bits
1/3 cup Kayro corn syrup (light or dark)
2 TBSP butter
1 tsp. vanilla
1 cup Baker's angelflake coconut

In a saucepan over medium/low heat add white sugar and evaporated milk--stir constantly and cook to 238 degrees on a candy thermometer. Remove from heat--add chocolate bits, Kayro, butter and vanilla--stir until smooth and creamy--all chocolate should be melted. Add coconut--stir. Line an 8" square pan with foil. Pour the fudge mixture into prepared pan--smooth the top with a spatula. Cool completely, then refrigerate until cold. Cut into squares after removing the foil.

#1841 - Apple Snickers

(by Shirley McNevich)

5 to 6 baking apples (washed, peeled and sliced into thin slices)
3 regular sized Snickers candy bars (unwrapped and chopped into small pieces)
2 TBSP butter
good quality vanilla ice cream

Grease a 1.5 qt. baking dish--set aside. Place the sliced apples in a microwave safe dish--microwave on high for 5 minutes. Place the hot sliced apples in the bottom of the prepared baking dish. Dot the butter on top of the sliced apples. Spread the chopped candy bar pieces all over the apples. Bake at 350 degrees for 15 minutes--check the apples for doneness. Serve in dishes (while it's warm) with vanilla ice cream on top.

#1840 - Blueberry Upside Down Cake

(by Shirley McNevich)

1 pint fresh blueberries (washed and drained)
1/2 cup white sugar
1/4 cup Crisco shortening
1 egg
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Grease a 1.5 qt. casserole dish with butter. Spread the blueberries evenly in the bottom of the casserole dish. Sprinkle 1/4 cup of the white sugar over the blueberries. In a mixer add Crisco, 1/4 cup white sugar and the egg--beat. Add baking powder, salt and flour--beat. Slowly add milk--beat. Pour the batter over the top of the blueberries. Bake uncovered at 375 degrees for 45 minutes.

#1839 - Cream Cheese Cookie Bars

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
2 eggs
1/2 cup white sugar
2 rolls of refrigerated chocolate chip cookie dough

Spray a 9 x 13 cake pan with Pam. Press one package of the cookie dough all over the bottom of the pan. In a mixer add cream cheese, vanilla, eggs and white sugar--beat. Spread the cream cheese mixture over the cookie dough in the pan. Break the second package of cookie dough into small pieces and spread them all over the top of the cream cheese mixture. Bake at 350 degrees for 40-45 minutes or until browned. Cool completely. Refrigerate overnight. Cut into squares.

#1838 - Molasses Cake

(by Shirley McNevich)

5 cups flour
2 1/2 cups white sugar
1 1/4 cups Crisco shortening
1 1/4 tsp. salt
1 cup Brer Rabbit green label molasses
2 cups warm water
1 tsp. baking soda

In a bowl add flour, white sugar, salt and Crisco--mix with a pastry blender or with your hands until it makes crumbs. Remove 2 cups of the crumb mixture--reserve them for later. In a separate bowl add molasses, water and baking soda--stir with a spoon until mixed. Add remaining crumbs to the molasses--stir with a spoon (batter will be lumpy). Pour the batter into a greased 9 x 13 cake pan. Sprinkle the reserved 2 cups of crumbs evenly over the top. Bake at 325 degrees for 1 hour--test with a toothpick for doneness.

#1837 - Marbled Spice Cake

(by Shirley McNevich)

2 cups sifted cake flour (measure before sifting)
1 1/3 cups white sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/2 cup Crisco shortening
3/4 cup milk
2 tsp. vanilla
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg

In a mixer add Crisco, milk and vanilla--beat. Add salt and white sugar--beat. Add eggs and baking powder--beat. Add sifted cake flour--beat until mixed, then beat for 2 minutes. Pour the batter evenly into two separate bowls/ To the first batter bowl add cinnamon, cloves, allspice and nutmeg--stir with a spoon. Grease a 9 x 13 cake pan. Pour the cinnamon mixture batter evenly into the cake pan. Carefully pour the other bowl of batter evenly on top of the cinnamon mixture batter. Use a tableknife to marble the cake batter. Bake at 375 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely--frost as desired.

#1836 - Flu-Flu

(by Aunt Dot [McNevich] Worhach)

1lb. ground chuck
1 medium onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 1lb. 10oz. jar pasta sauce
1 box elbow macaroni (cooked and drained according to box directions with 1 tsp. salt)
6 slices American cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then drain off any fat. Cook/drain macaroni according to box directions (do NOT rinse). In a large pot add meat mixture, cooked/drained pasta and pasta sauce--cook/stir until mixed and hot. Add cheese slices to the top and warm until cheese melts before serving.

#1835 - Leftover Mashed Potato Cakes

(by Shirley McNevich)

2 cups cold leftover mashed potatoes
1/2 cup flour
1/2 tsp. baking powder
1 beaten egg
1/4 cup milk
1/2 of a medium sized onion (chopped)
1 tsp. parsley flakes (more if you like)

In a bowl add mashed potatoes, flour, baking powder, beaten egg and milk--stir until mixed. Add onions and parsley flakes--stir. Add oil or shortening to a skillet over medium heat. Use your hands to form the batter into cakes--place cakes in skillet. Brown the cakes, then flip and cook until both sides have been browned. Place them on paper towels to drain.

#1834 - Cream Cheese Spinach Dip

(by Shirley McNevich)

1 - 16oz. Breakstone's sour cream
1 - 8oz. Philadelphia cream cheese (softened)
1 box frozen spinach (thawed and drained well)
1 can water chestnuts (drained and chopped)
1 envelope dry ranch dressing mix
garlic powder to taste
shredded cheddar cheese

In a mixer add sour cream and cream cheese--beat. Add dry ranch dressing mix--beat. Remove bowl from mixer--add chopped water chestnuts, drained spinach, garlic powder (to your taste), and as much shredded cheddar cheese as you wish--stir. Pour the mixture into a greased small round casserole dish. Bake at 350 degrees for 20-30 minutes or until bubbling. Serve with good quality crackers or chips.

#1833 - Pecan Vegetable Dip

(by Shirley McNevich)

1 - 16oz. can Dole crushed pineapple (drained)
3 - 8oz. Philadelphia cream cheese (softened)
1 heaping TBSP mayo
1 TBSP McCormick seasoned salt
1 small onion (finely chopped)
1/2 of a green bell pepper (finely chopped)
1 cup pecans (chopped)

In a mixer add cream cheese, mayo--beat until smooth. Add seasoned salt--beat. Add chooped onions, chopped green bell peppers and chopped pecans--beat. Remove bowl from mixer--add drained crushed pineapple--stir with a spoon until mixed. Refrigerate until cold. Use as a dip for vegetables.

#1832 - No Cook Peanut Butter Fudge

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Kayro clear corn syrup
3/4 cup Jif smooth peanut butter
1/2 tsp. salt
1 tsp. vanilla
4 cups sifted Domino's powdered sugar
3/4 cup chopped nuts (optional)

In a mixer add softened butter and Kayro--beat. Add peanut butter, salt and vanilla--beat. Slowly add 2 cups of the powdered sugar--beat. Remove bowl from mixer--add remaining powdered sugar and stir with a wooden spoon (or use your hands--it will be stiff). Place the dough on a cutting board dusted with powdered sugar--knead with your hands until blended and smooth. Add nuts gradually by pressing some into the batter and kneading--repeat until all nuts have been added. Use a rolling pin to roll the batter to 1/2" thick. Cut the fudge dough into squares. It's now ready to eat.

#1831 - Cake Mix Chocolate Cupcakes

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 4oz. box Jell-O instant chocolate pudding mix
1 - 8oz. Breakstone's sour cream
4 eggs
1/2 cup canola oil
1/2 cup warm water
2 cups Nestle's semi-sweet chocolate bits

In a mixer add cake mix, pudding mix, sour cream, eggs, canola oil and water--beat on low until mixed, then beat on high for 2 minutes. Remove bowl from mixer--add chocolate chips--stir with a spoon. Line muffin tins with cupcake liners--fill each liner 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1830 - Orange Cottage Cheese Salad

(by Shirley McNevich)

1 - 3oz. box orange Jell-O

1 - 24oz. container small curd cottage cheese

1 - 15.5oz. can Dole crushed pineapple (drained)

1 - 11oz. can Dole mandarin oranges (drained)

4oz. Cool Whip (thawed)

In a bowl add orange Jell-O mix and cottage cheese--stir until mixed. Add drained pineapple and drained oranges--stir. Add Cool Whip--stir. Refrigerate until cold.

#1829 - Swirled Fudge

(by Shirley McNevich)

3 cups Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
4 TBSP butter
dash of salt
2 tsp. vanilla
1 cup chopped nuts (optional)
2 cups mini marshmallows

Line an 8" square fudge pan with foil. In a saucepan over low heat add chocolate bits, Eagle milk, 2 TBSP of the butter and the salt--stir/cook just until all of the chocolate bits are melted. Remove from heat--add vanilla and chopped nuts--stir. Pour the mixture into the prepared fudge pan. In a separate saucepan over low heat add 2 TBSP butter and the mini marshmallows--cook/stir until melted. Spread the melted marshmallow mixture over the top of the fudge batter. Use a tableknife to swirl the marshmallow through the fudge. Cool to room temperate, then refrigerate overnight. The next day, dump fudge on to a cutting board, peel off the foil and cut fudge into squares.

#1828 - Rich Pumpkin Custard Pie

(by Shirley McNevich)

1 TBSP flour
1 1/2 cups white sugar
1 tsp. cinnamon
1 tsp. salt
5 beaten eggs
2 cups Libby's canned pumpkin
1 quart whole milk
1 tsp. melted butter
1 unbaked pie crust dough

Grease a pie plate with Pam--insert pie dough, flute the edges, and spray the inside with Pam. In a bowl add flour, white sugar, cinnamon and salt--stir. Add beaten eggs--stir. Add pumpkin--stir. Add melted butter--stir. Slowly add milk--stir. Pour mixture into prepared pie dough. Place on a cookie sheet and bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 40 minutes longer. Test with a tableknife for doneness.

#1827 - No Crust Pear Pie

(by Betty [Forney] Brosious - friend)

4 cups sliced/peeled bartlett pears
1/2 cup white sugar
1 TBSP cornstarch
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
2 TBSP chopped almonds
3/4 cup flour
1/3 cup Domino's dark brown sugar (packed)
1/2 tsp. baking powder
1/8 tsp. salt
1/4 cup cold butter

In a bowl add white sugar, cornstarch, cinnamon, ginger and nutmeg--stir. Add sliced pears--toss to coat. Spray a pie plate with Pam--pour the pear mixture into the greased pie plate. Sprinkle the chopped almonds over the top. In a bowl add flour, brown sugar, baking powder and salt--stir. Add cold butter--cut in the butter using a pastry blender until it makes crumbs. Sprinkle the crumb mixture all over the pears. Bake at 350 degrees for 40-45 minutes or until golden brown. Cool completely. Refrigerate.

#1826 - Creamy Cheesecake

(by Shirley McNevich)

1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup melted butter
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3 eggs
2 tsp. vanilla
1 - 8oz. Breakstone's sour cream (ROOM temperature)
1 - 21oz. can any berry flavor pie filling

In a bowl add graham cracker crumbs, melted butter and white sugar--stir. Press the mixture into the bottom of a greased 9" springform cake pan. In a mixer add cream cheese--beat. Add eggs and vanilla--beat. Add Eagle milk--beat until smooth. Pour batter into prepared crust. Bake at 300 degrees for 50-55 minutes or until set. Remove from oven--spread sour cream over the top--return to oven and bake 5 minutes longer. Cool completely. Refrigerate overnight. Place pie filling on top before serving (if desired).

#1825 - Blueberry Pudding Pound Cake

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
1 - box yellow butter flavor cake mix
1 - 3oz. Jell-O vanilla instant pudding mix
4 eggs
2 tsp. vanilla
2 cups fresh blueberries (washed and drained)
Domino's powdered sugar for sprinkling

In a mixer add cream cheese--beat. Add oil, eggs and vanilla--beat. Add pudding mix--beat. Slowly add cake mix--beat just until mixed. Remove bowl from mixer--add blueberries--stir with a spoon (batter will be very thick). Pour batter into a greased and floured 9" tube cake or bundt cake pan. Bake at 325 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate. Cool completely, then dust with powdered sugar before serving.

#1824 - Sour Cream Bundt Cake

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks softened butter
1 3/4 cups white sugar
2 eggs
2 tsp. vanilla
1 cup Breakstone's sour cream
Domino's powdered sugar for sprinkling OR glaze for drizzling

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking powder, salt and vanilla--beat. Add sour cream--beat. Slowly add flour--beat. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 55-65 minutes. Cool 20 minutes, then invert it on to a cake plate. Cool completely, then dust with powdered sugar OR glaze as desired.

#1823 - Cinnamon Frosting

(by Shirley McNevich)

1/4 cup Crisco shortening
2 tsp. vanilla
1/8 to 1/4 tsp. cinnamon (depending on how strong you want the cinnamon taste)
2 1/4 cups Domino's powdered sugar
2-3 TBSP milk

In a mixer add Crisco, vanilla and cinnamon--beat. Slowly add powdered sugar--beat. Slowly add milk--beat until mixed, then beat on high until creamy. If too runny, add a little more powdered sugar. If too stiff, add a little more milk. Beat again after any additions.

#1822 - Cheesecake Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
2 tsp. vanilla
3 1/2 cups Cool Whip (thawed)
1 - ready-made graham cracker crust
sliced fresh strawberries (or other berries)

In a mixer add cream cheese, white sugar and vanilla--beat until smooth. Remove bowl from mixer--add Cool Whip--stir with a spoon until mixed. Pour batter into the graham cracker crust. Refrigerate overnight. Place sliced strawberries over the top before serving.

#1821 - Caramel Pie

(by Shirley McNevich)

1 1/3 cups Domino's dark brown sugar (packed)
4 TBSP milk + 4 cups milk
2 beaten eggs
4 TBSP flour
1/2 tsp. vanilla
1 baked pie crust

Bake a pie crust dough--set aside. In a saucepan over low heat add brown sugar and 4 TBSP milk--cook/stir until mixture is brown and smooth--remove from heat and set aside. In a bowl add flour and beaten eggs--stir until mixed. Slowly add 4 cups milk and vanilla--stir until mixed. Add milk mixture to the saucepan with the brown sugar mixture--put it back on the burner (low heat)--stir/cook until boiling. Boil/stir until smooth and thickened. Remove from heat--let it cool slightly. Pour the mixture into the baked pie dough. Cool completely.

#1820 - Applesauce Custard Pie

(by Shirley McNevich)

1 unbaked pie crust dough
3 eggs
1/2 cup white sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups plain applesauce (unsweetened and no cinnamon)
1/2 cup milk

Spray a pie plate with Pam--insert pie dough, flute the edges and spray the inside of the dough with Pam. In a mixer add eggs--beat. Add white sugar--beat. Add cinnamon and salt--beat well. Remove bowl from mixer--add applesauce and milk--stir with a spoon until mixed. Pour batter into pie dough. Bake at 450 degrees for 10 minutes. Without opening oven door, reduce heat to 350 degrees and bake 35 minutes longer.

#1819 - Peach Frosting

(by Shirley McNevich)

1 ripe peach (washed, peeled, pitted and sliced in half)
1 1/2 TBSP softened butter
1 1/2 cups Domino's powdered sugar
1 tsp. vanilla

Place 1/2 of the ripened peach in a bowl--mash it with a potato masher until well mashed. In a mixer add butter, powdered sugar and vanilla--beat until creamy. Add 2 TBSP of the mashed peach--beat. If frosting is too thick, add a little more mashed peach and beat again. If frosting is too thin, add a little more powdered sugar and beat again. Once you have the correct consistency, beat on high for 2 minutes.

#1818 - Four Bean Crockpot and Beef

(by Shirley McNevich)

1 - 16oz. can Bush's baked beans (regular style)
1 - 16oz. can string beans (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can butter beans (drained)
1/2 lb. ground chuck
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 cup Domino's dark brown sugar (packed)
1 tsp. cider vinegar
1 tsp. yellow mustard
1 cup white sugar
1 1/2 cups ketchup

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned and is broken into pieces--drain. In a crockpot add baked beans, drained string beans, drained kidney beans, drained butter beans--stir until mixed. Add brown sugar, vinegar, mustard, white sugar and ketchup--stir until mixed. Add ground chuck mixture--stir until mixed. Cover and cook in crockpot for 4 hours (medium or high depending on your crockpot).

#1817 - Chocolate Chip Pumpkin Cake

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp. ginger
2 cups white sugar
1 tsp. baking soda
4 eggs
1 cup canola oil
2 cups Libby's canned pumpkin
1 1/2 cups bran flakes cereal
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup chopped nuts

Sift the flour into a bowl. Add baking powder, salt, cinnamon, ground cloves, allspice, ginger, baking soda, and white sugar--stir. In a mixer add eggs--beat until foamy. Add pumpkin, canola oil and bran flakes--beat until well mixed. Remove bowl from mixer--add the flour/spice mixture--stir with a wooden spoon just until mixed. Add chocolate bits and nuts--stir just until mixed. Pour batter into an UNgreased 10" tube cake pan. Bake at 350 degrees for 1 hour to 1 hour 10 minutes--test with a toothpick for doneness. Cool before removing from pan. Glaze as desired.

#1816 - Quick Pumpkin Pancakes

(by Shirley McNevich)

2 cups ready-mixed boxed buttermilk pancake mix
1 1/2 cups water
2/3 cup canned pumpkin

You want to mix these like brownies--just until moistened. In a bowl add pancake mix, water, and pumpkin--stir just until mixed. In a greased skillet over medium heat pour in enough batter to make the pancake size you want--cook until bottom is browned, then use a spatula to flip the pancake and cook until other side is browned. Repeat with all batter.

#1815 - Cheese Appetizers

(by Shirley McNevich)

1 cup grated sharp cheddar cheese
2 sticks softened butter
1 cup flour
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 cup rice krispies cereal

In a bowl add cheddar cheese, butter, flour, salt and cayenne pepper--mix with your hands to form dough (like pie dough). Add rice krispies--mix into the dough. Roll the dough into small balls--place dough balls on greased cookie sheets, then flatten each with your thumb. Bake at 375 degrees for 10-12 minutes until lightly browned. Best to try one as a test to check baking time in your oven.

#1814 - Whole Wheat Rolls

(by Shirley McNevich)

1/3 cup warm water
1 TBSP honey
1 envelope active dry yeast
4 TBSP flax seeds
2 1/4 cups flour
1 3/4 cups whole wheat flour
1 cup warm skim milk
2 TBSP olive oil
1 1/2 tsp. salt
1 egg white (lightly beaten)

In a bowl add warm water and honey--stir with a whisk. Add yeast--stir with a whisk. Let the mixture stand until it gets foamy (7-10 minutes). In a grinder add 3 TBSP of the flax seeds--grind to medium fine. In a bowl add ground flax seeds in the bottom, then add both flours--stir with a whisk. Make a well in the center of the flour. In a separate bowl add warm skim milk, olive oil, and salt--stir. Pour the milk mixture and the yeast mixture into the well in the flour--stir until dough forms. Knead the dough on a floured counter 5-10 minutes or until smooth. Place the dough in a lightly greased bowl--turn the dough so it gets greased all over. Leave the dough in the bowl and cover the bowl with a damp towel for 45 minutes. Remove the dough from the bowl and knead the dough lightly on a floured counter. Divide the dough into 16 dough balls. Place dough balls on greased cookie sheets. Cover the dough balls with a damp towel for 45 minutes. Remove the towel and brush each roll with the beaten egg white. Sprinkle the un-ground flax seeds over the top of the rolls. Bake at 375 degrees for 20 minutes or until lightly browned.

#1813 - Puffed Raisin Cookies

(by Shirley McNevich)

1 cup regular seedless raisins
1/2 cup golden seedless raisins
1 cup water
1 cup softened Parkay margarine
1 1/2 cups white sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3 1/2 cups flour
white sugar for rolling

In a saucepan add both types of raisins and the water--cook/stir over medium heat until all of the water is absorbed, then remove saucepan from heat and cool them to room temperature. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add baking soda, salt and vanilla--beat. Add flour--beat. Remove bowl from mixer--add cooled raisins--stir with a spoon. Place some white sugar in a bowl. Form batter into 1" balls--roll each ball in the white sugar, then place on greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#1812 - Brown Sugar Brownies

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 stick softened butter
2 eggs
2 squares Baker's unsweetened baking chocolate (melted according to box directions)
1/2 cup flour
1 cup chopped walnuts

In a bowl add brown sugar and butter--stir. Add eggs--stir until mixed. Add melted chocolate--stir. Add flour--stir. Add chopped walnuts--stir. Pour batter into a greased 8 x 8 cake pan. Bake at 325 degrees for 25 minutes.

#1811 - Foil Baked Haddock

(by Shirley McNevich)

1 stick butter
1/4 cup A1 steak sauce
1/4 cup lemon juice
2lb. frozen haddock (thawed)
paprika for sprinkling

Melt the butter. Add A1 steak sauce and lemon juice to melted butter--stir. Cut fish into serving size pieces. Rip off a piece of heavy duty aluminum foil and spray it with Pam. Crimp the two ends of the foil into the shape of a boat. Place one fish piece in the center of the foil boat. Pour some of the butter sauce on the fish. Repeat making a foil boat for each piece of fish and pour butter sauce over each. Place all of the foil boats on a cookie sheet. Bake at 350 degrees for 20-30 minutes. Sprinkle the fish pieces with paprika before serving.

#1810 - Baked Parmesan Sausage

(by Shirley McNevich)

1lb. link sausage (cut into coin shaped pieces)
1 pint good quality pasta sauce
8oz. shredded mozzarella OR cheddar cheese
1/2 cup water

In a skillet over medium heat add water and sausage pieces--cook/stir until sausage is browned, then drain. Grease a 2qt. casserole dish. Add browned sausage and pasta sauce--stir. Bake at 350 degrees for 20 minutes--remove from oven, sprinkle the cheese over the top, then return to oven and bake until cheese is melted and casserole is heated through.

#1809 - Pepper Steak

(by Shirley McNevich)

1.5lbs. sirloin steak
1/4 cup canola oil
1 - 8oz. can chopped tomatoes
1 1/4 cups water
1/2 cup chopped onions
1 garlic clove (minced)
1 tsp. salt
1/2 tsp. pepper
1 green bell pepper
3 1/2 tsp. Worcestershire sauce
1 cup water + 4 to 5 TBSP flour (for thickening)

Cut the sirloin steak into strips 3" long and 1/4" wide. In a skillet over medium heat add canola oil--add steak strips, chopped onions, minced garlic, salt and pepper and brown steak on both sides. Once browned, drain off the grease and return steak strips to skillet. Cut green bell pepper into strips. Add 1 1/4 cups water, green bell peppers and chopped tomatoes to the steak strips--turn heat to simmer. Cover skillet with a lid and simmer for 1 hour or until steak is tender. Uncover the skillet--add Worcestershire sauce--stir. In a bowl add 1 cup water and flour--stir. Add flour mixture to steak mixture--stir and simmer until thickened and hot. Serve over cooked rice.

#1808 - Scratch Chocolate Chip Bundt Cake

(by Shirley McNevich)

1 stick softened Parkay margarine
1 cup white sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup Breakstone's sour cream
1 tsp. vanilla
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/3 cup white sugar
2 tsp. cinnamon
1/2 cup chopped nuts

In a mixer add Parkay, 1 cup of white sugar and eggs--beat. Add baking powder, baking soda, sour cream and vanilla--beat. Slowly add flour--beat. In a separate bowl add chocolate chips, 1/3 cup white sugar, cinnamon and chopped nuts--stir with a spoon. Grease a bundt cake pan--pour half of the batter into the pan. Sprinkle 1/2 of the chocolate chip mixture over the top of the batter. Pour the rest of the batter on top of the chocolate chip mixture. Sprinkle the rest of the chocolate chip mixture over the top of the batter. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#1807 - Chocolate Fudge Cake Cookies

(by Shirley McNevich)

1 box chocolate fudge cake mix
2 - 3.5oz. boxes Jell-O instant chocolate fudge pudding mixes
1 1/2 cups mayo
2 cups Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a mixer add cake mix, both boxes of pudding mix and mayo--beat. Remove bowl from mixer--add chocolate chips and walnuts--stir. Scoop a teaspoonful of batter at a time and shape it into a ball. Place batter balls on greased cookie sheets. Bake at 350 degrees for 9-10 minutes. Cool 5 minutes before removing from cookie sheets.

#1806 - Carrot Oatmeal Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Crisco shortening
1 1/2 cups white sugar
1 1/2 cups Domino's dark brown sugar (packed)
4 eggs
2 tsp. vanilla
2 cups grated carrots
4 cups Quaker quick oats
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
1 cup Nestle's mini semi-sweet chocolate bits

In a mixer add butter and Crisco--beat. Add white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Add grated carrots and oats--beat. Slowly add flour--beat. Remove bowl from mixer--add walnuts and mini chocolate bits--stir with a spoon until mixed. Cover bowl and refrigerate batter for 4-6 hours. Remove batter from refrigerator--drop by tablespoonfuls on to greased cookie sheets (3" apart). Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing from cookie sheets.

#1805 - Creamy Raspberry Frosting

(by Shirley McNevich)

8oz. Domino's powdered sugar (1/2 of a 1lb. box)
1/4 cup fresh red raspberries (washed and mashed)
1 tsp. vanilla
pinch of salt
1/4 cup softened butter

Wash raspberries, then mash them with a potato masher. In a mixer add mashed raspberries, vanilla, salt and softened butter--beat. Slowly add powdered sugar--beat until mixed, then beat until creamy. If too stiff, add a little milk and beat again. If too runny, add a little more powdered sugar and beat again. Makes enough frosting for one 9 x 13 size cake.

#1804 - Chocolate Sour Cream Cookies

(by Shirley McNevich)

1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1 egg
1 cup chopped walnuts
2 squares Baker's unsweetened baking chocolate (melted according to box directions)
2 cups sifted cake flour (measure before sifting)
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1 cup Breakstone's sour cream

In a mixer add Crisco, egg and brown sugar--beat. Add salt, baking soda, baking powder, cinnamon and sour cream--beat. Add melted chocolate--beat. Slowly add flour--beat. Remove from mixer--add chopped walnuts--stir. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#1803 - Cranberry Punch

(by Shirley McNevich)

1 - 16oz. can jellied Ocean Spray cranberry sauce
3/4 cup orange juice
1/4 cup lemon juice
3 1/2 cups cold Schweppes ginger ale

In a bowl add cranberry sauce--beat with a spoon until smooth. Add orange juice and lemon juice--stir. When ready to serve add ginger ale--stir and transfer to punch bowl.

#1802 - Sour Cream Spinach Dip

(by Shirley McNevich)

1 - 16oz. Breakstone's sour cream
1 envelope Good Seasons Italian salad dressing mix
1 - 10oz. frozen spinach (thawed and drained well)
1/2 of a small red bell pepper (finely chopped)
2 TBSP milk

In a bowl add sour cream and salad dressing mix--stir until mixed. Add chopped red bell pepper and milk--stir. Add well-drained spinach--stir until mixed. Refrigerate until cold.

#1801 - Lemon Jell-O Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - box sugar free lemon Jell-O
2/3 cup boiling water
1 cup low fat cottage cheese
1 - 8oz. reduced fat Philadelphia cream cheese (softened)
2 cups thawed fat free Cool Whip
1 cup cherry (or berry) pie filling

In a bowl add lemon Jell-O and boiling water--stir with a whisk until dissolved. Let it stand a few minutes until cool. Once cooled, pour the mixture into a mixer. Add cottage cheese and cream cheese--beat until smooth. Remove bowl from mixer and add Cool Whip--fold it in using a spoon. Pour the batter into the graham cracker crust. Refrigerate until cold and firm. Once it's cold, spread pie filling over the top.

#1800 - Egg White Frosting

(by Shirley McNevich)

2 egg whites
3/4 cup white sugar
1/2 tsp. cream of tartar
a dash of salt
2 1/2 tsp. cold water
1 tsp. vanilla

In a double boiler over medium heat add egg whites, white sugar, cream of tartar, salt, and water--beat with a whisk until peaks form. Keep beating, then taste--if it tastes sugary, beat more with the whisk. Once it tastes smooth, remove from heat, add vanilla--beat with a whisk until it's thick enough to spread on a cake.

#1799 - Yellow Angelfood Cake

(by Shirley McNevich)

6 eggs
1/2 cup cold water
2 cups white sugar
1 TBSP vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
3/4 tsp. cream of tartar
Frosting: 1 egg white; 2 TBSP milk; 2 TBSP flour; 2 cups Domino's powdered sugar; 1/2 tsp. vanilla; 1/2 cup Crisco shortening

In a mixer add 6 egg yolks and water--beat until thick. Add white sugar--beat for 1 minute. Add 2 cups flour, baking powder, salt and 1 TBSP vanilla--beat, then set aside. In a mixer add 6 egg whites--beat. Add cream of tartar--beat until stiff. Add egg white mixture to egg yolk mixture--fold in using a spoon. Pour batter into an UNgreased tube cake/angelfood cake pan. Bake at 300 degrees for 15 minutes, then without opening the oven door increase temperature to 325 degrees and bake for 1 additional hour. Invert cake pan on a cake rack--cool completely. Remove cake from cake pan on to a serving plate. Frosting: in a mixer add 1 egg white--beat. Add milk, 2 TBSP flour, 1 cup powdered sugar and 1/2 tsp. vanilla--beat. Add other 1 cup powdered sugar and Crisco--beat until smooth. Frost the cake.

#1798 - Quick Pie Shell

(by Shirley McNevich)

1 cup Bisquick
1/4 cup softened butter
2 TBSP boiling water
flour for dusting

In a bowl add Bisquick and butter--mix with your hands. Add boiling water--mix with your hands until a dough ball forms. Dust your hands with flour. Work the pie dough into the bottom and up the sides of a 9" pie plate. Flute the edges. Bake at 450 degrees (425 degrees for a glass pie plate) for 7-9 minutes or until lightly browned. Cool completely. Fill with prepared pie filling or pudding. Top with Cool Whip.

#1797 - German Pancakes

(by Shirley McNevich)

4 eggs
1/2 cup white sugar
2 cups milk
2 cups flour
1 tsp. salt
1 tsp. vanilla

In a bowl add eggs--beat with a whisk. Add white sugar, milk, flour, salt and vanilla--beat just until mixed. Butter a 12" round shallow casserole dish. Pour the batter into the buttered casserole dish. Bake at 375 degrees for 40-45 minutes until it gets puffy. Remove from dis and place on a serving plate. Sprinkle the top with powdered sugar. Serve with maple syrup.

#1796 - Cake Flour Sponge Cake

(by Shirley McNevich)

1 1/4 cups sifted cake flour (measure before sifting)
1/2 cup white sugar
1/4 tsp. salt
5 eggs
1 tsp. cream of tartar
3/4 cup Kayro light OR dark corn syrup
1 tsp. vanilla

Into a bowl sift the cake flour, 1/4 cup white sugar and salt--set aside. In a mixer add 5 egg whites and cream of tartar--beat until peaks form. Add remaining 1/4 cup white sugar--beat. Add corn syrup--beat until stiff--set aside. In a bowl add 5 egg yolks and vanilla--beat with a whisk. Fold egg yolk mixture into the egg white mixture using a spoon--stir. Add flour mixture to egg mixture--stir until mixed. Pour batter into an UNgreased 10" tube pan. Use a tableknife to pop any large bubbles in the batter. Bake at 325 degrees for 45-55 minutes or until inserted toothpick comes out clean. Remove from oven and invert tube pan on to a cooling rack to cool. Once cooled, loosen the edges and invert on to a cake plate.

#1795 - Frozen Pecan Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup Kayro lite corn syrup
1/4 cup Domino's dark brown sugar (packed)
1 cup milk
1 tsp. vanilla
1 cup chopped pecans
1 - Keebler 9" graham cracker crust

In a mixer add cream cheese--beat. Add corn syrup and brown sugar--beat. Add milk and vanilla--beat until smooth. Remove bowl from mixer--add chopped walnuts and stir. Pour batter into the graham cracker crust. Freeze overnight. Remove from freezer 10 minutes before serving.

#1794 - Frozen Pumpkin Pie

(by Shirley McNevich)

1 cup Libby's canned pumpkin
1/2 cup Kayro dark corn syrup
1/2 tsp. salt
1/4 to 1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup heavy whipping cream
1/4 cup white sugar
1 - 9" Keebler graham cracker crust
1 pint good quality vanilla ice cream (softened)

In a bowl add pumpkin, corn syrup, salt, ginger, nutmeg and cinnamon--stir until mixed--set aside. In a mixer add whipping cream--beat. Add white sugar--beat. Pour whipping cream mixture into the pumpkin--stir with a spoon. Spread the softened ice cream on the bottom of the graham cracker crust. Spread the pumpkin mixture over the top of the ice cream. Freeze overnight. Remove from freezer 10 minutes before slicing.

#1793 - Upsidedown Apple Cake

(by Shirley McNevich)

2 medium baking apples (washed, cored, peeled and sliced)
2 TBSP Parkay margarine (melted)
1/3 cup Kayro dark OR light corn syrup
2 TBSP Domino's dark brown sugar (packed)
1 tsp. cinnamon
1/2 cup chopped walnuts (optional)
2 1/4 cups Bisquick
1/4 cup white sugar
1/2 tsp. allspice
1 egg
3/4 cup milk

Spray an 8 x 8 glass baking dish with Pam--set aside. In a bowl add melted Parkay, corn syrup, 1 tsp. cinnamon and brown sugar--stir until mixed. Pour the brown sugar mixture evenly into the bottom of the prepared baking dish. Arrange apple slices on top of the brown sugar layer. Sprinkle the nuts over the top of the apples. Bake at 350 degrees for 15 minutes. While that's baking, in a bowl add Bisquick, white sugar and allspice--stir. In a separate bowl add egg and milk--beat. Pour egg mixture into the Bisquick mixture--stir just until moistened. Remove dish from oven after 15 minutes--pour the Bisquick mixture evenly over the apple slices. Return to oven and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen the edges and invert on to a cake plate.

#1792 - Corn Syrup Frosting

(by Shirley McNevich)

2 egg whites (room temperature)
1/4 tsp. cream of tartar
1/4 tsp. salt
1/4 cup white sugar
3/4 cup Kayro clear corn syrup
1 1/4 tsp. vanilla

In a mixer add egg whites, cream of tartar, and salt--beat on high until peaks form. Add white sugar--beat until smooth. Add corn syrup and vanilla--beat until stiff peaks form.

#1791 - Easy Cinnamon Buns

(by Shirley McNevich)

2 TBSP softened butter
1/4 cup Domino's dark brown sugar
1/4 cup Kayro clear corn syrup
1/4 tsp. cinnamon
1/2 cup chopped nuts (walnuts or pecans - optional)
1 package Pillsbury refrigerated buttermilk biscuits

In a bowl add softened butter, brown sugar, corn syrup and cinnamon--stir until mixed. Pour the mixture into the bottom of a greased 8 x 8 cake pan. Sprinkle chopped nuts evenly over the corn syrup mixture. Separate biscuits and place them on top of the chopped nuts. Bake at 400 degrees for 10 minutes or until browned. Cool for 5 minutes, then invert on to a cake plate.

#1790 - Supreme Biscuits

(by Shirley McNevich)

2 cups flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
2 tsp. white sugar
1/2 cup Crisco shortening
2/3 cup milk

Into a bowl sift the flour, salt, baking powder, cream of tartar, and white sugar. Add shortening--mix with a pastry blender (or with your hands) until it makes crumbs. Add milk--stir until it forms a dough ball. Flour your counter, place dough ball on flour, flour the top of the dough and roll with a rolling pin to 1/2" thick. Use a biscuit cutter or the greased rim of a drinking glass to cut the biscuits out of the dough. Place biscuits on to greased cookie sheets. Bake at 450 degrees for 10-12 minutes or until lightly browned.

#1789 - Black Bottom Cake

(by Shirley McNevich)

Batter: 3 cups flour; 3 cups white sugar; 1/2 cup Hershey's cocoa; 1 tsp. salt; 2 tsp. baking soda; 2 cups water; 1 cup canola oil; 2 TBSP cider vinegar; 2 tsp. vanilla
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 egg; 1/3 cup white sugar; 1/8 tsp. salt; 1 - 6oz. bag Nestle's mini chocolate chips

In a mixer add 3 cups white sugar, cocoa, salt and canola oil--beat. Add vinegar, vanilla and water--beat. Add baking soda--beat. Slowly add flour--beat, then set aside. In a mixer add cream cheese, egg and 1/3 cup white sugar--beat. Add salt--beat. Remove bowl from mixer--add mini chocolate chips, then stir until mixed using a spoon. Grease a bundt cake pan. Pour all of the batter into greased pan. Spoon the filling mixture and drop it into the batter--drop each spoonful into the middle of the batter, then continue around in a circle so all of the cake gets filling. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert it on to a cake plate.

#1788 - Pumpkin Dessert

(by Shirley McNevich)

2 1/4 cups crushed butter flavored crackers (takes about 50 crackers)
1/2 cup white sugar
3/4 cup butter (melted)
2 cups cold milk
2 - 3.4oz. boxes Jell-O instant vanilla pudding
1 - 15oz. can Libby's canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)
chopped pecans for sprinkling

Place crackers in a Ziploc bag and crush them with a rolling pin--measure until you have 2 1/4 cups of crushed crackers. In a bowl add cracker crumbs, white sugar and melted butter--stir. Press the crumb mixture into the bottom of a 9 x 13 glass baking dish--set aside. In a mixer add milk and both pudding mixes--beat until mixed, then beat for 2 minutes. Let it stand for a few minutes until it starts to set. Remove from mixer--add cinnamon, ginger and nutmeg--stir. Add pumpkin--stir until mixed. Spread the pumpkin mixture evenly over the prepared crust. Refrigerate until very cold. Spread Cool Whip over the top and sprinkle chopped pecans evenly over the Cool Whip before serving.

#1787 - Apple Squares

(by Shirley McNevich)

1 3/4 cups white sugar
3 eggs
1 cup canola oil
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 cup chopped nuts
2 cups chopped baking apples (peel and core before chopping)

In a mixer add white sugar, eggs and canola oil--beat. Add baking soda, cinnamon and salt--beat. Add flour--beat. Remove bowl from mixer--add chopped nuts and chopped apples--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 50-60 minutes.

#1786 - Chocolate Pecan Bars

(by Shirley McNevich)

Crust: 1 1/2 cups flour; 1/4 cup white sugar; 1/2 cup cornstarch; 3/4 cup softened butter
Filling: 1 1/4 cups Kayro dark corn syrup; 1 1/4 cups white sugar; 4 beaten eggs; 1/4 tsp. salt; 2 tsp. vanilla; 1 1/2 cups pecans (chopped); 1 cup Nestle's semi-sweet chocolate bits

Crust: in a bowl add flour, 1/4 cup white sugar, and cornstarch--stir. Add softened butter--mix until it makes crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes or until lightly browned. Filling: in a bowl add beaten eggs and white sugar--stir. Add corn syrup, salt and vanilla--stir. Add pecans and chocolate bits--stir. Pour filling over the crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool completely, then cut into bars or squares (if you cut it too soon, the filling will ooze out).

#1785 - Raisin Pumpkin Bread

(by Shirley McNevich)

1/3 cup Crisco shortening
1 1/3 cups white sugar
2 eggs
1 cup Libby's pumpkin
1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup cold water
1 tsp. vanilla
1/2 cup chopped nuts
1 cup raisins

In a pot add raisins and cover them with water--bring to a boil, cook for 5 minutes, then drain and set aside. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add pumpkin--beat. Add water, baking soda, baking powder, salt, cinnamon, nutmeg and vanilla--beat. Add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Pour batter into a greased/floured bread loaf pan. Bake at 350 degrees for 40-50 minutes.

#1784 - Rhubarb Cream Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough
1 1/2 cups chopped rhubarb pieces
4 TBSP flour
2 eggs
1 1/4 cups white sugar
3/4 cup cream (dairy)

Grease a pie plate with Pam--insert pie dough, flute the edges, and spray the inside of the dough with Pam. In a mixer add white sugar and eggs--beat. Add flour--beat. Add cream--beat well. Remove bowl from mixer--add rhubarb pieces--stir. Pour batter into prepared pie dough. Bake at 350 degrees for 45 minutes or until set.

#1783 - Chocolate Cream Puff Dessert

(by Shirley McNevich)

8 TBSP canola oil
1 cup water
1 cup flour
4 eggs
2 - 3.5oz. boxes Jell-O vanilla instant pudding
3 1/2 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
Hershey's chocolate syrup for drizzling

In a saucepan over medium heat add canola oil and water--stir/bring to a boil. Remove saucepan from heat. In a mixer add oil mixture and flour--beat. Add eggs--beat well. Grease a 9 x 13 glass baking dish. Spread the mixture into the bottom of the dish. Bake at 400 degrees for 30 minutes. Cool completely. In a mixer add both pudding mixes and milk--beat. Add cream cheese--beat until smooth. Spread the cream cheese mixture evenly over the cooled crust. Spread the Cool Whip over the cream cheese layer. Refrigerate until cold. Drizzle each piece with Hershey's chocolate syrup before serving.

#1782 - Wet Bottom Shoe Fly Pie

(by cousin Cathy [Minier] Ulrich)

2 unbaked 10" pie crust doughs
2 1/2 cups flour
1 1/2 cups Domino's dark brown sugar (packed)
4 TBSP Crisco shortening
3 beaten eggs
1/2 cup Brer Rabbit green label baking molasses
1/2 cup Brer Rabbit mild orange label moasses
1 cup King syrup molasses
1 1/2 cups hot water
2 tsp. baking soda
1/2 cup boiling water

Spray two 10" pie plates with Pam--insert one pie dough in each plate, flute the edges of each dough, and spray the insides of the doughs with Pam--set aside. In a bowl add flour, brown sugar and Crisco--mix until it makes crumbs (use a pastry blender if necessary). Remove 2 cups of the crumb mixture--set aside. To the remaining crumb mixture add beaten eggs, both types of Brer Rabbit molasses, King syrup molasses, and 1 1/2 cups hot water--stir until mixed. Dissolve the baking soda in 1/2 cup boiling water--stir. Add baking soda mixture to molasses mixture--stir. Pour half of the batter into each of the pie doughs. Sprinkle 1 cup of reserved crumbs on top of each pie evenly. Bake at 400 degrees for 15 minutes--without opening oven door reduce heat to 375 degrees and bake 25 to 30 minutes longer. Allow pies to set up for 24 hours before cutting!

#1781 - White Chocolate Frosting/Icing

(by Shirley McNevich)

4 squares Baker's white chocolate baking chocolate
1 3/4 cups Domino's powdered sugar
1/4 cup milk
1 or 2 tsp. vanilla
6 TBSP softened Parkay margarine

Melt baking chocolate according to box directions--let it cool so it won't melt the other ingredients. In a mixer add powdered sugar, milk, vanilla and Parkay--beat until creamy. Add melted white chocolate--beat until mixed, then beat for 4 minutes (scraping down the sides of the mixer bowl as you beat). If frosting is runny, add a little more powdered sugar and beat again. Remove bowl from mixer--place bowl in the refrigerator until frosting stiffens. Remove bowl from refrigerator--stir until creamy.