#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.