#1596 - Dried Corn

(by Shirley McNevich)

1/2 of a 7.5oz. package Kope's dried sweet corn (or other brand name)
2 cups boiling water
1 tsp. salt
1 tsp. white sugar
2 TBSP Parkay margarine

In a saucepan add boiling water and dried sweet corn--stir, then set it aside on a hot pad on your counter for 1 hour. After 1 hour, place the saucepan of corn over medium heat--stir and bring corn to a boil, then simmer for 30 minutes. After 30 minutes add salt, white sugar and Parkay--stir and cook for 5 more minutes.

#1595 - Refrigerated Chocolate Chunk Cookies

(by Shirley McNevich)

2 sticks softened butter
4 egg yolks
1 cup white sugar
2 cups flour
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
4 TBSP Hershey's cocoa
1 cup (or more) semi-sweet or milk chocolate chocolate chunks

Measure the white sugar--take out 2 TBSP of the measured white sugar and set aside. In a mixer add butter and the rest of the white sugar--beat. Add egg yolks, salt, vanilla, baking powder and cocoa--beat. Slowly add flour--beat. Remove bowl from mixer--place two sheets of Saran wrap on your counter. Separate the dough into two equal portions. Place one of the doughs on the Saran wrap and roll it into a 10" log (1" thick). Repeat with second dough so you end up with two logs. Refrigerate the doughs for 2 hours. Remove one of the logs from the refrigerator, unwrap it and sprinkle 1 TBSP white sugar all over the log evenly. Place the log on a cutting board and use a sharp knife to cut the log into 20 cookies (1/2" thick). Place the cookies on to greased cookie sheets. Place chocolate chunks evenly on top of each cookie and press them slightly into the cookies. Repeat with second log. Bake at 350 degrees for 9-12 minutes.

#1594 - Hot Lettuce Potato Salad

(by Grandmother Pauline [Tharp] Herman)

6-10 slices of bacon
3 heaping TBSP flour
3 heaping TBSP white sugar
1 tsp. salt
1/2 cup milk
2 eggs
3 TBSP cider vinegar
cold water
8 large red potatoes (peeled, cooked until tender, and diced)
4 hard boiled eggs
1 cup diced celery (green part)
1 cup diced celery (yellow heart part--leaves and all)
1 tsp. celery seed

Peel potatoes, cover with water in a pot and add 2 tsp. salt--bring to a boil and cook until tender. Drain potatoes and let them cool--dice the potatoes and set aside. Hard boil the 4 eggs and let them cool--once cooled, peel the eggs and chop them--set aside. Break raw bacon into bite sized pieces. In a large cast iron skillet, fry the bacon until crisp. Use paper towels to wipe bacon grease out of skillet but leave bacon pieces in the skillet. In a 2 qt. bowl add flour, white sugar, salt--stir with a wooden spoon. Add milk and stir. Add eggs and beat with the spoon. Add vinegar and stir. Add enough water to fill the 2 qt. bowl to the top. Add this entire mixture into the skillet that still has the bacon pieces in it. Turn heat on medium and stir constantly until it comes to a boil and thickens. Once it thickens, remove from heat and let it cool to luke warm. In a large bowl add diced potatoes, chopped eggs, celery seed, both cups celery--pour the bacon dressing mixture on top--stir with a wooden spoon. Serve hot or let it cool to room temperature, then refrigerate.

#1593 - Crockpot Roast

(by Kim [Knecht] Bickel - friend)

1 - 10.75oz. can Campbell's mushroom soup
1 envelope Lipton onion soup mix
6 red potatoes (washed, peeled and halved)
4 to 6 carrots (washed, peeled and cut into coin shaped pieces)
1 - 3lb. sirloin tip roast

In a bowl add mushroom soup and dry onion soup--stir. Add potatoes and carrots--stir. Pour the mixture into the crockpot. Place the roast in the crockpot, then turn the roast over so both sides get coated with the soup mixture. Put the lid on and cook on high for 4-5 hours (or low for 8-9 hours) or until roast is tender.

#1592 - Layered Sausage Casserole

(by Shirley McNevich)

4 red potatoes (washed, peeled and sliced thin)
4 to 6 carrots (washed, peeled and cut into coin shapes pieces)
2 medium onions (chopped)
3/4lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1/2lb. pork sausage (loose or removed from casing)
1 - 16oz. can diced tomatoes
1 - 8oz. can peas (drained)

In a skillet add ground beef, loose sausage, 1 chopped onion, salt and pepper--turn heat to medium and stir while browning the meat. When meat is browned, remove from heat. In a large bowl add sliced potatoes, carrot pieces, 1 chopped onion, and drained peas--stir. Add meat mixture to potato mixture--stir. Pour everything into a greased 2 qt. casserole dish. Pour the diced tomatoes on top. Cover and bake at 350 degrees for 1 hour or until potatoes and carrots are tender.

#1591 - Apple Harvest Cake

(by Shirley McNevich)

2 cups white sugar
3 eggs
1 TBSP baking soda
3 cups flour
2 cups diced baking apples (peel before dicing)
1 1/4 cups canola oil
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
1 cup chopped nuts
Domino's powdered sugar (optional)

In a mixer add white sugar, eggs and canola oil--beat. Add vanilla, cinnamon, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add diced apples and chopped nuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 1 hour. Test with a toothpick for doneness. Cool completely. Sprinkle powdered sugar on each slice when serving.

#1590 - Cream Cheese Crumb Cake

(by Shirley McNevich)

Batter: 1/2 cup softened Parkay margarine; 1 - 8oz. Philadelphia cream cheese (softened); 1 1/4 cups white sugar; 2 eggs; 1 tsp. vanilla; 2 cups flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/4 cup milk

Crumbs: 1/3 cup Domino's dark brown sugar (packed); 1/3 cup flour; 1/2 tsp. cinnamon; 2 TBSP softened Parkay margarine

In a bowl add all crumbs ingredients (brown sugar, 1/3 cup flour, cinnamon, 2 TBSP margarine)--mix with a fork or a pastry blender until it makes crumbs, then set aside. In a mixer add 1/2 cup Parkay, cream cheese and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add milk--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the crumb mixture evenly over the top of the batter. Bake at 350 degrees for 30-35 minutes.

#1589 - Hawaiian Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 8oz. Philadelphia cream cheese (softened)
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bag Baker's angelflake coconut
1 small jar maraschino cherries (drained)

Prepare cake batter according to box directions and pour the batter on a greased jelly roll pan (10.5" x 15" x 1"). Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. In a mixer add cream cheese and pudding powder--beat. Refrigerate. Cool cake completely. Remove cream cheese mixture from refrigerator and spread it all over the top of the cooled cake. Spread the drained crushed pineapple over the cream cheese layer. Spread the Cool Whip on top of the pineapple layer. Sprinkle the coconut on top of the Cool Whip layer. Cut the drained cherries into smaller pieces and spread them on top of the coconut layer. Refrigerate overnight.

#1588 - No Bake Oatmeal Cookies

(by Shirley McNevich)

2 cups white sugar
1/2 cup milk
1/4 stick softened Parkay margarine
4 tsp. Hershey's cocoa
1/2 cup Jif crunchy peanut butter (smooth is you don't have crunchy)
3 cups Quaker quick oats

In a saucepan over low heat add Parkay--melt. Add white sugar, milk and cocoa--turn heat to medium. Stir and cook while bringing it to a boil. Once boiling, remove from heat--add peanut butter and oats--stir. Drop by teaspoonfuls on to wax paper. Cool completely.

#1587 - Lemon Ambrosia Cake

(by Shirley McNevich)

1 - 8.5oz. can Dole crushed pineapple (drained but save the juice)
1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1/2 cup mini marshmallows
1/2 cup Baker's angelflake coconut
Frosting: 4oz. Philadelphia cream cheese (softened); 1/4 stick softened Parkay margarine; 1 tsp. vanilla; 1/2lb. Domino's powdered sugar; Baker's angelflake coconut for sprinkling

In a measuring cup add the drained pineapple juice--add enough water to make 1 cup. In a mixer add cake mix, eggs, canola oil and water/pineapple juice--mix on low until mixed, then turn mixer to medium speed and beat for 2 minutes. Remove bowl from mixer--add drained pineapple, marshmallows, and coconut--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add Parkay and vanilla--beat. Slowly add powdered sugar--beat until creamy. Frost the cake and sprinkle more coconut on top of the frosting.

#1586 - Honey Chicken Marinade

(by Aunt Eileen [Knouse] Carter)

1/4 cup honey
1 small bottle Italian salad dressing
1 envelope Italian seasoning
1 - 12oz. can Coca-Cola
1/4 cup ketchup
1/4 cup Domino's dark brown sugar
salt
pepper
boneless/skinless chicken breasts

In a bowl add honey, salad dressing and Italian seasoning--stir. Add ketchup and brown sugar--stir. Slowly add soda--when it stops fizzing, stir. Poke chicken breasts using a fork (both sides)--sprinkle chicken breasts with salt and pepper to your taste (both sides). Place chicken breasts into a Ziploc bag--slowly pour the marinade mixture into the bag. Squeeze out any air before closing. Refrigerate for a few hours or overnight before baking or grilling.

#1585 - Easy Apple Cake

(by Shirley McNevich)

Crust: 1/2 cup softened butter; 1 cup Domino's dark brown sugar; 2 TBSP cream
Filling: 2 cups slices baking apples (washed, peeled and cored before slicing)
Batter: 1 1/2 cups flour; 2 tsp. baking powder; 1 tsp. cinnamon (plus extra for sprinkling); 1/2 tsp. salt; 1/4 cup Crisco shortening; 3/4 cups white sugar; 1 egg; 1/2 cup milk; 2 tsp. vanilla

In a bowl add softened butter, brown sugar and cream--stir. Spread the brown sugar mixture on the bottom of a greased square glass baking dish. Place the apple slices evenly all over the brown sugar mixture. In a mixer add Crisco and white sugar--beat. Add baking powder, cinnamon, salt and egg--beat. Slowly add milk--beat. Add vanilla--beat. Slowly add flour--beat. Pour the batter evenly all over the apple slices. Sprinkle more cinnamon over the top of the batter if you wish. Bake at 350 degrees for 30-45 minutes or until top is browned and apples are tender. If you have trouble with the apples being too chewy, place them in a microwave safe bowl, cover with Saran wrap and microwave on high for 5-10 minutes before adding them to the top of the brown sugar mixture (you can also do this when making apple pies so the apples are tender). Serve slices upside down.

#1584 - Cream Cheese Dessert Ball

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 3oz. box Jell-O INSTANT vanilla pudding (do NOT mix according to box directions)
1 cup Domino's powdered sugar
1 - 8oz. can Dole crushed pineapple - drained (or 16oz. can if you wish)
1 cup finely chopped pecans
1/2 bag Nestle's semi-sweet MINI chocolate chips
1 box Honey Maid graham crackers (broken into pieces along the lines, then broken in half)

In a mixer add cream cheese--beat. Slowly add pudding powder--beat. Slowly add powdered sugar--beat. Add drained crushed pineapple--beat until smooth. Scoop the mixture into a plastic container, then cover with a lid and freeze overnight. The next day remove the container from the freezer, let it thaw on the counter for a few minutes (just enough to soften), then use your hands to form the whole mixture into a ball. In a bowl add chopped pecans and mini chocolate chips--stir. Roll the cream cheese ball into the pecan mixture until the outside is covered completely. Place the completed ball on a dip serving dish and place broken graham crackers all around the ball. Eat it just as you would crackers with a cheese ball. Serve immediately. If it starts to melt too much, return the whole tray to the freezer for a few minutes.

#1583 - Tuna and Cream Cheese Ball

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 6.5oz. can albacore tuna (drained)
1/2 cup chopped nuts
1/2 cup dried onions
1/2 cup dried parsley

In a mixer add cream cheese--beat. Remove bowl from mixer--flake the tuna into the cream cheese--stir. Add 1/4 cup chopped nuts--stir. Add 1/4 cup of the dried onions and 1/4 cup of the parsley--stir. Use your hands to form the mixture into a ball. In a bowl add the remainder of the chopped nuts, dried onions and parsley--stir. Roll the cream cheese ball into the nut mixture until outside of the ball is coated. Refrigerate until cold. Serve with good quality crackers.

#1582 - Kluski Noodle Casserole

(by Shirley McNevich)

1 - regular sized can Hunt's tomato paste
2 - regular sized cans crushed tomatoes
1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 bag kluski noodles
8oz. shredded sharp cheese
3 slices buttered bread (cut into bite sized pieces)

In a skillet add ground chuck, onions, salt and pepper--stir and cook over medium heat until beef is browned--drain and return to skillet. Add tomato paste and crushed tomatoes to beef mixture--stir, then turn heat to simmer and cook until mixture is hot. Cook kluski noodles according to bag directions--drain but do not rinse. Add noodles to meat mixture--stir. Add shredded sharp cheese--stir. Spray a 2qt. casserole dish with Pam--pour everything into the greased casserole dish. Sprinkle the buttered bread pieces over the top. Bake at 350 degrees for 30-40 minutes or until hot.

#1581 - Baked Sausage and Ziti

(by Shirley McNevich)

1 1/2 lbs. sweet OR hot Italian sausage
1/2lb. fresh sliced mushrooms
1 - 32oz. jar of your favorite brand of pasta sauce
1lb. of ziti pasta (cooked and drained according to box directions)
1lb. shredded mozzarella cheese

Cook ziti according to box directions--drain and set aside (do not rinse). In a skillet over medium heat add a little water--add sausage and cook/brown the sausage. Drain off any fat in the skillet, then remove sausage, cut sausage into coin shaped pieces, then return sausage pieces to the skillet. Add mushrooms and the pasta sauce--stir. Cover skillet with a lid, turn heat to simmer and cook for 15 minutes. Grease a 9 x 13 glass baking dish. In a large bowl add cooked/drained ziti and sausage mixture--stir until mixed. Pour the whole mixture into the greased baking dish. Bake at 350 degrees for 25 minutes, remove from oven, sprinkle the shredded mozzarella cheese all over the top. Return to oven and bake 10-15 minutes longer or until cheese melts and mixture is hot.

#1580 - Ravioli Casserole

(by Shirley McNevich)

1 - 40oz. can beef ravioli in sauce
1 - 14oz. frozen broccoli spears (thawed and drained)
1 - 8oz. Breakstone's sour cream
1 cup shredded mozzarella cheese

In a bowl add ravioli/sauce and sour cream--stir very carefully so ravioli doesn't break. Cut drained broccoli into bite sized pieces. Spray a glass 9 x 13 baking dish with Pam. Spread broccoli pieces evenly on bottom of baking dish. Pour the ravioli mixture evenly over the broccoli pieces. Spread shredded mozzarella cheese all over the top. Bake at 375 degrees for 30 minutes or until hot.

#1579 - BBQ Smokies

(by Nancy [Reichenbach] Persing - friend)

1 package Hillshire Farm's 'Lil Smokies
1 bottle of your favorite BBQ sauce

In a crockpot add the whole bottle of BBQ sauce. Add the smokies to the sauce and stir carefully. Cook on low for 2 hours. If you want to make them in the oven, add sauce and smokies to a glass baking dish, cover with foil and bake at 350 degrees for 45-60 minutes or until hot. Serve with toothpicks.

#1578 - Pineapple Jell-O Salad

(by Shirley Ross - friend)

1 - 3oz. box orange Jell-O
1 - 3oz. box pineapple Jell-O
1 - 16oz to 20oz. can Dole crushed pineapple (drained--save the juice)
1 cup mini marshmallows
2 bananas (peeled and sliced into coin shaped pieces)
Topping: 1/2 cup of the pineapple juice; 1/2 cup white sugar; 2 TBSP flour; 1 - 8oz. Philadelphia cream cheese (softened and cubed); 1 envelope Dream Whip (made according to envelope directions)

Mix both boxes of Jell-O in the same bowl using package directions--let it cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add drained crushed pineapple, mini marshmallows--stir. Pour the whole mixture into a 9 x 13 glass baking dish. Refrigerate. In a saucepan over medium heat add pineapple juice, white sugar and flour--cook and stir until boiling, then cook and stir until it thickens. Remove from heat--add cubed cream cheese--stir until cream cheese is dissolved. Prepare Dream Whip according to envelope directions. When cream cheese mixture is cooled to room temperature, add the Dream Whip--stir. Remove baking dish from refrigerator--place banana slices on top, then spread the cream cheese mixture all over the top. Refrigerate until cold.

#1577 - Pineapple Delight Pie

(by Roberta Lebo - friend)

1 ready-made graham cracker crust
1 - 3.75oz. box Jell-O vanilla instant pudding
1 - 16oz. Breakstone's sour cream
1 - 8oz. can Dole crushed pineapple (do NOT drain)

In a bowl add sour cream and pineapple and its juice--stir. Slowly add pudding powder while stirring. Pour the mixture into the graham cracker crust. Refrigerate overnight.

#1576 - Pineapple Muffins

(by Shirley McNevich)

2 eggs
3 TBSP Parkay margarine (melted)
3/4 cup Dole crushed pineapple (drained)
3/4 cup white sugar
1 1/2 cups flour
3 tsp. baking powder
1/4 tsp. salt

In a bowl add eggs--beat. Add melted margarine, crushed pineapple and white sugar--stir. Add baking powder and salt--stir. Add flour--stir just until mixed. Line cupcake tins with paper liners--fill each 2/3 full with batter. Bake at 350 degrees for 20 minutes.

#1575 - Quick Cracker Appetizers

good quality crackers
slices of American cheese
pizza seasoning OR oregano

Place crackers on a cookie sheet. Break cheese slices into small squares and place one square on each cracker. Sprinkle pizza seasoning or oregano all over the crackers. Bake at 350 degrees just until cheese melts. Do not overbake.

#1574 - Overnight Tuna Casserole

(by Shirley McNevich)

2 cups uncooked shell shaped pasta
1 - 10.75oz. can Campbell's cream of potato soup
1 can of milk (use empty soup can to measure)
1 TBSP dried parsley flakes
1 1/2 cups peas/carrot mix (canned or frozen/thawed)
1 - 6.5oz. can albacore tuna (drained and flaked)
3 slices buttered bread (cut into bite sized pieces)

Spray a 2qt. casserole dish with Pam. Spread raw pasta shells on the bottom of the greased casserole dish. In a bowl add potato soup, milk and parsley flakes--stir. Pour soup mixture over the shells. Cover and refrigerate overnight. The next day, uncover the casserole. Thaw peas and carrots if frozen. Spread peas and carrots on top of soup mixture. Flake the tuna on top of the peas and carrots. Use a large spoon to carefully stir the whole mixture. Spread the buttered bread pieces over the top. Bake uncovered at 350 degrees for 30-40 minutes or until hot.

#1573 - Chicken and Celery Casserole

(by Shirley McNevich)

1 cup raw Minute rice
1 envelope Lipton onion soup mix (dry)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 can of water (use empty soup can to measure)
2 to 3 cups bite sized cooked chicken pieces
pepper

Grease a 9 x 13 glass baking dish. Spread the uncooked rice all over the bottom of the greased baking dish. Spread the cooked chicken pieces evenly over the rice. In a bowl add onion soup mix, undiluted mushroom soup, undiluted cream of celery soup and the can of water--stir until mixed. Pour the soup mixture carefully over the chicken. Sprinkle pepper over the whole top (to your taste). Cover with foil and bake at 350 degrees for 35-45 minutes or until rice is done.

#1572 - Yellow Cheesecake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
4 TBSP canola oil
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
4 eggs
1 1/2 cups milk
3 TBSP lemon juice
3 tsp. vanilla
1 can Lucky Leaf cherry pie filling (more if you wish)

Measure 1 cup of the cake mix and set aside for later. In a bowl add remaining cake mix, 1 beaten egg and canola oil--stir. Press mixture evenly into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese, white sugar, 3 eggs and 1 cup reserved cake mix--beat. Add milk, lemon juice and vanilla--beat on low for 1 minute. Pour the cream cheese mixture on top of the cake mix mixture. Bake at 300 degrees for 50-55 minutes. Cool completely, add cherry pie filling evenly on top, then refrigerate until cold.

#1571 - Peanut Butter Mini Muffins

(by Shirley Ross - friend)

1/2 cup softened butter
1/2 cup Jif smooth peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 1/4 cups flour
40 mini Reese's peanut butter cups

In a mixer add butter, peanut butter, white sugar and brown sugar--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Cover the batter and refrigerate overnight. The next day, roll the dough into 1" balls and press them into a greased mini muffin tin (one ball in each hole, and cover the bottom and sides of each hole). Bake at 350 degrees for 10-12 minutes. Remove from oven and immediately press one unwrapped peanut butter cup into each muffin. Cool completely, then remove them from muffin tin.

#1570 - Peanut Butter Monster Cookies

(by Shirley McNevich)

6 eggs
1lb. Domino's dark brown sugar
2 cups white sugar
1 tsp. salt
3 sticks butter (softened)
1 TBSP vanilla
1 TBSP Kayro clear corn syrup
4 tsp. baking soda
3 cups Jif smooth peanut butter
9 cups Quaker quick oats
1 1/2 cups Nestle's semi-sweet chocolate bits
1 1/2 cups M&M plain candies

In a mixer add eggs, brown sugar, white sugar and butter--beat. Add vanilla, Kayro, baking soda, and salt--beat. Add peanut butter--beat. Slowly add oatmeal--beat (continue by hand if necessary). Remove bowl from mixer--add chocolate bits and M&Ms--stir. Drop by large spoonfuls on to greased cookie sheets, then flatten each cookie with the back of a fork. Bake at 350 degrees for 10-12 minutes.

#1569 - Quick Caramel Frosting

(by Shirley McNevich)

2/3 cup butter
1 cup Domino's dark brown sugar (packed)
1/3 cup milk
3 cups Domino's powdered sugar (sifted)

In a saucepan over low heat add butter--melt. Add brown sugar--stir and cook for 2 minutes. Add milk--stir and cook while you bring it to a boil. Once boiling, remove from heat and let it cool for 10 minutes. Slowly add powdered sugar while stirring--keep stirring until thick enough to use as frosting.