#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.