#2267 - Coconut Cream Dessert

(by Shirley McNevich)

2 sleeves of Ritz crackers (crushed)
1 1/2 sticks butter (melted)
1 1/2 cups milk
3 - 3oz. boxes Jell-O INSTANT coconut cream pudding mix
1/2 gallon of good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

In a bowl add crushed crackers and melted butter--stir to mix. Take out 1 cup of the cracker mixture and set it aside. Press the remaining cracker mixture into a greased 9 x 13 greased cake pan. In a mixer add pudding mixes and milk--beat. Add softened ice cream--beat until smooth. Pour the ice cream mixture over the cracker crust in the cake pan. Place cake pan in freezer for 1 hour, then remove it--spread Cool Whip over the top and sprinkle reserved cracker mixture over the Cool Whip. Return it to the freezer overnight. Thaw slightly before cutting.

#2266 - Chocolate Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup milk
1/2 cup Breakstone's sour cream
4 eggs
1 cup chopped nuts (optional)
2 cups Nestle's semi-sweet chocolate bits
Glaze: 2 squares Baker's unsweetened baking chocolate; 1 1/2 cups powdered sugar; 3 TBSP butter; 3 TBSP water; 1 tsp. vanilla

Grease and flour a 12" bundt cake pan--set aside. In a mixer add cake mix, pudding mix, milk, sour cream and eggs--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add chocolate chips and nuts--stir with a spoon until mixed. Pour batter into prepared pan. Bake at 350 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Glaze: in a saucepan over low heat add baking chocolate and butter--heat and stir until melted and smooth. Remove from heat--add powdered sugar, water and vanilla--stir until smooth. Pour the glaze over the cooled cake.

#2265 - Lemon Cake Bars

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1/2 cup softened butter
1 egg
Filling: 1 - 16oz. can lemon frosting; 1 - 8oz. Philadelphia cream cheese (softened); 2 eggs

In a bowl add cake mix, butter and 1 egg--mix until it makes crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add lemon frosting and cream cheese--beat. Remove 1/2 cup of the frosting mixture and set it aside. Add the 2 eggs to remaining frosting mixture--beat. Spread frosting mixture over the crust. Bake at 350 degrees for 35-40 minutes. Cool completely. Frost the top of the cake with the reserved frosting mixture. Refrigerate until cold. Cut into bars or squares.

#2264 - Lemon Lime Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O INSTANT vanilla pudding mix
3/4 cup canola oil
4 eggs
1 - 10oz. can lemon lime soda (room temperature)

In a mixer add eggs and canola oil--beat. Add cake mix and pudding mix--beat until mixed, then beat on high for 3 minutes. Slowly add soda--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with toothpick for doneness. Cool completely. Frost as desired.

#2263 - Buttermilk Raisin Cookies

(by Shirley McNevich)

2 eggs
1 1/4 cups Crisco shortening
2 1/2 cups white sugar
1 cup buttermilk
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. vanilla
5 cups flour
Filling: 1 cup raisins; 1/2 cup white sugar; 1/2 cup water; 1 TBSP flour

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes--drain the raisins. In a mixer add Crisco, 2 1/2 cups white sugar and eggs--beat. Add buttermilk, baking soda, baking powder and vanilla--beat. Slowly add flour--beat and set aside. In a saucepan add drained raisins, 1/2 cup white sugar, 1/2 cup water and 1 TBSP flour--turn heat to medium, and keep stirring until mixture thickens. Remove from heat and cool to room temperature. Roll dough out on your floured counter and cut dough into golf ball sized circle pieces. Place dough circles on to greased cookie sheets and add 1 tsp. of the raisin mixture in the middle of each dough circle. Place a second dough circle on top of the raisin mixture and press the dough edges together using your fingers or the tines of a fork. Bake at 350 degrees for 15 minutes.

#2262 - Vanilla Drop Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 eggs
1 1/2 cups white sugar
1/2 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1 cup milk
2 tsp. vanilla
3 cups flour
white or colored sugar for dusting

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, cream of tartar, baking soda and vanilla--beat. Add milk--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Dust the cookies with white sugar or holiday colored sugar if you wish. Bake at 350 degrees for 10-13 minutes.

#2261 - Chocolate Chip Pudding Cookies

(by Shirley McNevich)

2 cups softened butter
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup white sugar
2 - 3.4oz. boxes Jell-O vanilla INSTANT pudding mix
4 eggs
2 tsp. vanilla
2 tsp. baking soda
4 1/4 cups flour
4 cups Nestle's semi-sweet chocolate bits

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add both boxes of vanilla pudding mix--beat. Add vanilla and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Refrigerate dough for 1 hour. Remove dough from refrigerator. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes. Let cookies cool slightly before removing them from the cookie sheet.

#2260 - Peanut Butter Crunch Cookies

(by Shirley McNevich)

1 1/2 sticks softened butter
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
3/4 cup Jif creamy peanut butter
2 eggs
2 tsp. vanilla
1 - 8oz. bag Nestle's Crunch baking pieces
3/4 tsp. baking soda
1 3/4 cups flour

In a mixer add butter and brown sugar--beat. Add white sugar and peanut butter--beat. Add eggs and vanilla--beat. Add baking soda and flour--beat. Remove bowl from mixer--add Nestle's Crunch baking pieces--stir until mixed using a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-11 minutes.

#2259 - Dot Cookies

(by Shirley McNevich)

1 box Duncan Hines Devil's food cake mix
2 eggs
1/3 cup canola oil
1 - 6oz. bag Nestle's white chocolate bits OR peanut butter bits

In a mixer add eggs and canola oil--beat. Slowly add cake mix--beat. Remove bowl from mixer--add white chocolate bits OR peanut butter bits--stir until mixed using a wooden spoon. Drop batter by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly before removing from cookie sheets.

#2258 - Lazy Cookies

(by Shirley McNevich)

2 beaten eggs
1/2 cup milk
1/3 cup canola oil
2 cups Bisquick
2 - 3.5oz. boxes any flavor Jell-O instant pudding mix
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add eggs, milk and canola oil--beat. Add Bisquick and both pudding mixes--beat. Remove bowl from mixer--add chocolate bits--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Optional--when adding chocolate bits you can also add M & M's and/or chopped nuts if you wish.

#2257 - Banana Chocolate Chip Cookies

(by Shirley McNevich)

2/3 cup softened butter
1 cup white sugar
2 eggs
1 cup mashed ripe bananas
2 tsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add butter and white sugar--beat. Add eggs, mashed bananas and vanilla--beat. Add baking powder, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-11 minutes. Let them sit on cookie sheets a few minutes before removing them.

#2256 - White Chocolate Marshmallow Balls

(by Shirley McNevich)

16oz. white chocolate OR white chocolate chips

1 cup Jif peanut butter

2 cups Rice Krispies cereal

1 1/2 cups mini marshmallows

In a microwave safe bowl add white chocolate chips - microwave on high until melted. Remove from microwave--add peanut butter and stir until mixed using a greased spoon. Add rice krispies and marshmallows--stir to mix. Drop by quarter sized balls on to wax paper. Cool completely. Refrigerate until cold.

#2255 - Microwave Cashew Brittle

(by Shirley McNevich)

1 cup white sugar
1/2 cup Kayro lite corn syrup
1 1/2 cups salted cashew halves
1 tsp. butter (NO substitutes)
1 tsp. baking soda
1 tsp. vanilla

In a microwave safe bowl add white sugar and corn syrup--microwave on high for 4 minutes, then stir. Return it to the microwave and microwave on high for 3 minutes longer. Remove from microwave--add cashews and butter--stir. Return to microwave and microwave on high for about 1 minute or until mixture turns light amber in color. Remove from microwave--add vanilla and baking soda--stir quickly using a greased spoon until mixture is light and foaming. Spread the mixture on to a greased jelly roll pan. Cool until set. Break into small pieces using a knife handle.

#2254 - Chocolate Potato Candy

(by Shirley McNevich)

1 stick softened butter
1 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
1 - 14oz. bag Baker's angelflake coconut
2lbs. Domino's powdered sugar
1 TBSP Hershey's cocoa
2 TBSP white sugar
1 TBSP Hershey's cocoa
1 or 2 tsp. cinnamon
a few coarsely chopped walnuts

In a mixer add butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Remove bowl from mixer--add coconut--stir with a wooden spoon. Roll the mixture into small potato shaped pieces. In a bowl add white sugar, cocoa and cinnamon--stir. Roll each potato ball into the cocoa mixture and place them in a glass dish. Refrigerate until cold and keep covered. Optional--press a few coarsely chopped walnuts into each potato ball to look like the eyes on a potato.

#2253 - Rolo Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup + 1 TBSP white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 1/2 cups flour
3/4 cup Hershey's cocoa
1 tsp. baking soda
1 cup chopped pecans
1 - 13oz. bag Hershey's Rolo caramel/chocolate candies

In a mixer add butter, 1 cup white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add cocoa and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 1/2 cup of the chopped pecans--stir with a wooden spoon. In a small bowl add the 1 TBSP white sugar and the other 1/2 cup chopped nuts--stir. Unwrap the Rolo candies. Shape 1 TBSP of dough around each Rolo candy, then roll each dough ball in the white sugar/nut mixture. Place them on to greased cookie sheets. Bake at 350 to 375 degrees for 7-10 minutes or until the tops of the cookies crack.

#2252 - Drop Cream Cheese Cookies

(by Shirley McNevich)

1 cup Parkay margarine
8oz. softened Philadelphia cream cheese
1 cup white sugar
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. salt
1/4 tsp. baking powder

In a mixer add margarine, cream cheese and white sugar--beat. Add egg yolks and vanilla--beat. Add salt and baking powder--beat. Add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Sprinkle with colored sugar, etc. if desired. Bake at 350 degrees for 10 minutes. If colored sugar won't stick, spray dropped cookie dough balls with Pam before sprinkling.

#2251 - Chocolate Cookie Balls

(by Shirley McNevich)

3/4 cup melted butter
1/2 cup Hershey's cocoa
1 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 small bowl of Domino's powdered sugar

In a mixer add melted butter, cocoa and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Refrigerate dough for 2 hours (covered). Remove dough from refrigerator. Form dough into 1" balls. Roll each ball in powdered sugar and place them on to ungreased cookie sheets. Bake at 350 degrees for 10 minutes.

#2250 - Maraschino Cherry Frosting

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick Parkay margarine
2 tsp. vanilla
1 1/2 TBSP milk
1 small jar maraschino cherries

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. Add 1 tsp. of the juice from the maraschino cherries at a time, beating in between, until the frosting has a flavor that you like. Once the flavor is correct, if frosting is too thin add a little more powdered sugar. If frosting is too thick, add a little more milk.

#2249 - Cheddar Cheese Dip

(by Shirley McNevich)

2 cups (or more) shredded cheddar cheese
1 - 8oz. jar chunky salsa (your choice of spiciness)
1 - 8oz. Breakstone's sour cream
1 - 16oz. can refried beans.

Spread the refried beans over the bottom of a small glass baking dish. Spread the sour cream over the refried beans. Spread the salsa over the sour cream. Spread the shredded cheddar cheese over the sour cream. Serve with crackers or tortilla chips.

#2248 - Bacon Shrimp Appetizers

(by Shirley McNevich)

20 large shrimp (cooked, peeled and cleaned)
1 small garlic clove (crushed)
1/2 cup chili sauce
1lb. bacon

Wash, cook, peel and clean the shrimp. In a bowl add chili sauce and garlic--stir. Add shrimp--toss to coat. Cover the bowl and refrigerate overnight. The next day cut the bacon strips in half. Cook bacon until partially done--drain the bacon. Wrap one bacon slice around each piece of shrimp. Place a toothpick through the bacon and shrimp to secure it. Place them in a greased glass baking dish. Broil them on the top rack of the oven just until bacon gets crispy.

#2247 - Easy Cranberry Punch

(by Rita Malick - friend)

2 quarts Hawaiian punch (cold)
2 quarts Ocean Spray cranberry juice (red; cold)
1 quart ginger ale (cold)

In a punch bowl add Hawaiian punch and cranberry juice--stir until mixed. Add ginger ale--stir until mixed.

#2246 - Drop Brown Sugar Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 cups Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. salt
3 1/2 cups flour

In a mixer add Crisco, brown sugar and eggs--beat. Add buttermilk, vanilla, baking soda and salt--beat. Slowly add flour--beat (continue with a wooden spoon if it gets too stiff for the mixer). Cover the mixer bowl and refrigerate for 1 hour. Remove from refrigerator--drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#2245 - Quick Cream Cheese Cookies

(by Shirley McNevich)

1/4 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1 egg yolk
1 tsp. vanilla
1 box Duncan Hines white, yellow OR devil's food cake mix

In a mixer add butter and cream cheese--beat. Add egg yolk and vanilla--beat. Slowly add 2/3 of the dry cake mix--beat. Remove bowl from mixer--add last 1/3 of the dry cake mix--stir with a wooden spoon. Cover the bowl and refrigerate for 45 minutes to 1 hour. Remove from refrigerator--drop dough by EXACTLY one level teaspoonful at a time on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#2244 - Butterscotch Glaze

(by Shirley McNevich)

4 TBSP butter
1/4 cup Domino's dark brown sugar (packed)
1/4 cup heavy cream
a pinch of salt
3 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Into a bowl sift the powdered sugar--set aside. In a saucepan over medium heat add butter, brown sugar, heavy cream and salt--cook/stir until boiling. Once boiling, remove from heat--add vanilla and sifted powdered sugar--stir. Pour the mixture into a mixer--beat for 8 minutes or until smooth. Quickly dip the tops of cookies into the glaze or frost a cake. You will have to work quickly because the glaze will harden.

#2243 - Cooked Butter Icing

(by Shirley McNevich)

1/4 cup butter (no substitutes)
2 cups Domino's powdered sugar
2 tsp. vanilla
2 TBSP cream OR milk

In a saucepan over low heat add butter--stir and melt until the butter turns brown. Remove from heat--add powdered sugar--stir until mixed. Add vanilla and cream OR milk--stir until mixed, then beat with a spoon until spreadable.

#2242 - Vanilla Cookie Frosting

(by Shirley McNevich)

2 cups Domino's powdered sugar
3 TBSP milk
1 or 2 tsp. vanilla

In a bowl add powdered sugar, milk and vanilla--stir slowly until mixed, then stir vigorously until smooth. If too thick, add a little more milk. If too thin, add a little more powdered sugar. Use as a frosting for cookies.

#2241 - Chocolate Cookie Frosting

(by Shirley McNevich)

2 squares Baker's unsweetened baking chocolate
2 TBSP butter
3 TBSP water
2 cups Domino's powdered sugar

In a microwave safe bowl add butter and chocolate--microwave on high until melted and smooth. Add water--stir. Add powdered sugar slowly--stir until smooth. Use to frost cookies.

#2240 - Chocolate Buttermilk Drop Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
1 egg
2 squares Baker's unsweetened baking chocolate (melted according to box directions and cooled to room temperature)
1/3 cup buttermilk
2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and egg--beat. Add melted chocolate--beat. Add buttermilk and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Refrigerate dough for 1 hour. Remove dough from refrigerator. Drop dough by teaspoonfuls on to greased cookie sheets. Bake at 375-400 degrees for 8-10 minutes.

#2239 - Tomato Pork Chops

(by Shirley McNevich)

1 envelope Spatini or Lawry's spaghetti sauce mix
6 pork chops
1 TBSP canola oil
6 slices of onion
1 - 1lb. can chopped tomatoes
salt and pepper to taste
1 TBSP Domino's dark brown sugar

Sprinkle the pork chops on both sides with salt and pepper. In a skillet add canola oil and pork chops--turn heat to medium and brown pork chops on both sides. Arrange browned pork chops in a greased 9 x 13 glass baking dish. Place one onion slice on top of each pork chop. In a bowl add spaghetti sauce mix, chopped tomatoes and brown sugar--stir to mix. Spread the tomato mixture carefully over the pork chops. Cover the baking dish with foil and bake at 350 degrees for 1 hour or until pork chops are tender.

#2238 - Green Peppers and Steak

(by Shirley McNevich)

1 1/2 lbs. sirloin tip steak
1/4 cup canola oil
1 cup water
1 medium onion (sliced)
1/2 tsp. garlic salt
2 green bell peppers (sliced)
1 TBSP cornstarch
2 to 3 tsp. white sugar
2 TBSP soy sauce
2 tomatoes (sliced)
cooked rice

In a skillet add canola oil and steak pieces--cook over medium heat until bottoms are browned, then flip the steaks and brown them on the other side. Add water, sliced onions, garlic salt and sliced peppers--stir and bring to water to a boil. Once boiling, put a lid on the skillet, turn heat to low and simmer 20-30 minutes. Drain the liquid from the steak mixture--add soy sauce, white sugar and cornstarch to the steak liquid--stir to mix, then pour it back over the steaks in the skillet. Add tomato slices to the top of the steaks--turn heat back to medium and cook until tomatoes are tender. Serve the steak mixture over cooked rice.

#2237 - Creamed Spinach

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/3 cup milk
1/2 cup chopped red bell pepper
1/8 tsp. garlic powder
2 - 10oz. boxes frozen chopped spinach (thawed and drained)
15 saltine crackers (coarsely crushed)
2 TBSP butter (melted)

In a bowl add cream cheese and milk--stir with a spoon. Add red bell peppers and garlic powder--stir. Add drained spinach--stir. Spread mixture into a greased 9" pie plate. Spread crushed crackers over the top. Drizzle melted butter over the crackers. Bake at 350 degrees for 25-30 minutes or until hot.

#2236 - Chocolate Chip Zucchini Cake

(by Sue Strouse - friend)

1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup softened butter
1/4 cup canola oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
4 TBSP Hershey's cocoa
2 cups grated zucchini
1/2 cup (or more) Nestle's semi-sweet chocolate bits

In a mixer add brown sugar, white sugar, butter and canola oil--beat. Add eggs, vanilla and buttermilk--beat. Add allspice, cinnamon, salt, baking soda and cocoa--beat. Add zucchini--beat. Add flour--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the chocolate chips over the top. Bake at 325 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely.

#2235 - Cinnamon Apple Cake

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 cups chopped apples (Macintosh, yellow delicious or granny smith--peel before chopping)
Topping: 1 cup Domino's dark brown sugar (packed); 2 TBSP butter; 1 tsp. cinnamon

In a mixer add 1/2 cup butter and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, baking powder, salt and sour cream--beat. Add flour--beat. Remove bowl from mixer--add chopped apples--stir until mixed. Pour batter into a greased 9 x 13 cake pan. In a bowl add brown sugar, 2 TBSP butter and cinnamon--mix with a pastry blender to make crumbs. Sprinkle crumb mixture over the top of the batter. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#2234 - Peanut Pie

(by Shirley McNevich)

2 beaten eggs
1 cup Kayro dark corn syrup
1 tsp. vanilla
1 cup white sugar
2 TBSP butter (melted)
1 cup chopped peanuts
1 unbaked pie crust dough

Grease a pie plate--spread pie dough in the pie plate, flute the edges and spray the inside of the dough with Pam. In a bowl add beaten eggs, dark corn syrup, vanilla, melted butter and white sugar--mix well. Add chopped peanuts-stir until mixed. Pour mixture into pie dough. Bake at 350 degrees for 45 minutes to 1 hour or until firm.

#2233 - Fresh Fruit Pie

(by Shirley McNevich)

1/2 cup white sugar
3 TBSP cornstarch
1 1/2 cups orange juice
1 lemon (room temperature)
1 tsp. lemon zest (from lemon)
1/4 cup lemon juice (from lemon)
6 cups fresh fruit pieces (your choice of fruit--peeled and cut into bite sized pieces)
Crust: 1/4 cup softened Parkay margarine; 1/4 cup white sugar; 1 beaten egg yolk; 1 cup flour

In a bowl add softened margarine, white sugar, beaten egg yolk and flour--mix with a pastry blender until it makes crumbs. Press crumb mixture into a greased 9" pie plate. Spray the inside of the crust with Pam. Bake at 400 degrees for 8 minutes or until browned. Cool completely. In a saucepan add white sugar and cornstarch--stir. Add orange juice--turn heat to medium and stir until boiling. Once boiling, cook for 1 minute. Remove from heat--add lemon juice and lemon zest--stir. Cool completely. Add fresh fruit pieces--stir. Pour fruit mixture into cooled crust. Refrigerate until cold.

#2232 - Cookie Pie Crust

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1/4 cup white sugar
1 beaten egg yolk
1 cup flour

In a bowl add softened margarine, white sugar, beaten egg yolk and flour--mix with a pastry blender until it makes crumbs. Press crumb mixture into a greased 9" pie plate. Spray the inside of the crust with Pam. Bake at 400 degrees for 8 minutes or until browned. Cool completely. Fill as desired.

#2231 - Strawberry Cranberry Salad

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained but save the juice)
1 cup water
2 - 3oz. boxes strawberry Jell-O
1 - 16oz. can Ocean Spray whole cranberry sauce
1 lemon (room temperature)
2 cups Breakstone's sour cream
1/2 cup chopped pecans (optional)

In a bowl add the drained pineapple juice, water and both boxes of Jell-O powder--bring to a boil and keep stirring until Jell-O powder is dissolved, then remove from heat. Squeeze the lemon. Add cranberry sauce, 3 tsp. lemon juice and 1 tsp. of lemon zest to Jell-O mixture--stir. Let it sit on the counter until room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add sour cream, chopped pecans and drained crushed pineapple--stir. Pour into a 9 x 13 glass baking dish. Refrigerate overnight.

#2230 - Mozzarella Macaroni Salad

(by Shirley McNevich)

3 cups uncooked macaroni
4 TBSP cider vinegar
2 cups shredded mozzarella cheese (more if you wish; substitute your favorite cheese if you don't like mozzarella)
1 cup chopped green bell pepper
1/2 cup chopped celery (more if you wish)
12 cherry tomatoes
2 to 3 cups mayo (more if too dry)
salt and pepper to your taste
2 TBSP white sugar
a few dashes of celery seed
2 hard boiled eggs (chopped--more if you wish)

Cook macaroni according to box directions (with 1 tsp. salt). Drain but do not rinse. In a large bowl add drained macaroni and cider vinegar--toss to coat. Once coated, set aside for 20 minutes. After 20 minutes add mayo, shredded mozzarella cheese, chopped green bell pepper, chopped celery, and chopped hard boiled eggs--stir carefully until mixed. Add white sugar and celery seed--stir until mixed. Taste--if necessary add salt and pepper to your taste--stir. If too dry, add more mayo. If too sweet, add a little more cider vinegar. If too sour, add a little more white sugar. Refrigerate until cold. When ready to serve, chop each of the cherry tomatoes into 4 pieces and add to the macaroni salad--stir to mix.

#2229 - Chocolate Raspberry Squares

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Domino's dark brown sugar (packed)
2 cups flour
1/4 tsp. salt
1 - 11oz. bag Nestle's semi-sweet chocolate chips
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup raspberry preserves (NOT jelly or jam)
1/2 cup chopped nuts

In a mixer add butter and brown sugar--beat. Add salt and flour--beat. Press 1 3/4 cups of brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Set remaining brown sugar mixture aside. Bake at 350 degrees for 11-12 minutes or until golden brown. In a saucepan over low heat add 1 cup of the chocolate chips and the Eagle brand milk--cook/stir until melted and smooth. Spread the chocolate mixture over the warm baked crust. Add the chopped nuts to the reserved brown sugar mixture--stir to mix. Sprinkle nut mixture evenly over chocolate mixture. Drop small bits of the raspberry preserves evenly over the top of the nut mixture. Sprinkle all remaining chocolate chips all over the top. Bake at 350 degrees for 25 to 29 minutes or until center is set. Cool completely. Cut into squares or bars.

#2228 - Quick Chocolate Chip Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
2 - 3oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1 egg
2 tsp. vanilla
1 cup mini chocolate chips (semi-sweet OR milk chocolate--your choice)
1 tsp. flour
Glaze: 1/2 cup mini chocolate chips; 1/4 cup heavy whipping cream

In a mixer add cream cheese--beat. Add Eagle milk--beat until smooth. Add egg and vanilla--beat until smooth. In a bowl add 1 cup mini chocolate chips and flour--toss to coat. Remove bowl from mixer--add coated mini chocolate chips--stir to mix. Pour batter into graham cracker crust. Bake at 350 degrees for 35 minutes. Cool completely. Glaze: in a double boiler add 1/2 cup mini chocolate chips and the heavy whipping cream--stir/cook over low heat until thick and smooth. Cool slightly, then pour over the top of the cheesecake. Cool to room temperature, then refrigerate cheesecake overnight.

#2227 - Chocolate Peanut Butter Cake

(by Shirley McNevich)

2 cups flour
1 3/4 cups white sugar
2/3 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1 cup water
1/2 cup canola oil
2 eggs
2 tsp. vanilla
1 - 11oz. bag Nestle's chocolate peanut butter morsels
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1/8 tsp. salt
3 cups Domino's powdered sugar

In a mixer add eggs and white sugar--beat. Add canola oil, 2 tsp. vanilla, milk and water--beat. Add cocoa, baking powder, baking soda and salt--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle 2/3 cup of the chocolate peanut butter morsels evenly over the top of the batter. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: put the rest of the chocolate peanut butter morsels in a microwave safe bowl--melt them in the microwave according to bag directions. In a mixer add cream cheese--beat. Add melted morsels, 1 tsp. vanilla and salt--beat until smooth. Slowly add powdered butter--beat until smooth. Frost the cake. Keep refrigerated.

#2226 - Hummus Dip

(by Shirley McNevich)

1 - 16oz. can of chick peas (drained)
1/8 cup canola oil
1/8 cup olive oil
3 TBSP fresh lemon juice
1 or 2 garlic cloves (peeled and minced)
salt
pepper
Optional: a few tsp. of chopped fresh parsley

Drain chick peas and place them in a blender or a food processor--blend on high. Add canola oil, olive oil, lemon juice and minced garlic--blend on high until smooth. Taste--add salt and pepper to your taste--blend again on high until smooth and seasoned to your taste. If using fresh parsley, add it and blend again on high until smooth and mixed.

#2225 - Pecan Pie Bars

(by Shirley McNevich)

1 1/2 cups flour
1 stick softened butter
1/4 cup Domino's dark brown sugar (packed)
3 eggs
3/4 cup Kayro corn syrup
3/4 cup white sugar
2 TBSP butter (melted)
2 tsp. vanilla
1 - 11oz. bag Nestle's semi-sweet chocolate chunks (NOT bits)
1 1/2 cups chopped pecans

In a bowl add flour, softened butter and brown sugar--mix with a pastry blender until it forms crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 12-14 minutes or until lightly brown--set aside. In a mixer add eggs and white sugar--beat. Add corn syrup, melted butter and vanilla--beat. Remove bowl from mixer--add chocolate chunks and chopped pecans--stir until mixed. Pour mixture over the warm baked crust. Bake at 350 degrees for 25 minutes or until set. Cool completely. Cut into bars or squares.

#2224 - Fruit Pudding Cake

(by Shirley McNevich)

1 cup white sugar
2 tsp. baking powder
1 heaping TBSP Crisco shortening
1 cup milk
2 cups flour
Topping: 2 cups fresh fruit or berries (your choice); 1/2 cup white sugar; 1 cup boiling water

In a mixer add 1 cup white sugar and Crisco--beat. Add baking powder and milk--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Topping: in a bowl add fruit/berries and 1/2 cup white sugar--stir. Add boiling water--stir. Spread topping over the top of the batter. Bake at 350 degrees for 35-40 minutes.

#2223 - Coconut Oatmeal Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 eggs
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
3/4 cup Kayro dark corn syrup
3/4 cup Quaker quick oats
1 cup milk
1 cup Baker's angelflake coconut

Grease a pie plate, insert the dough, flute the edges of the dough and spray the inside of the dough with Pam. In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add Kayro syrup and milk--beat. Add oatmeal--beat. Remove bowl from mixer--add coconut and stir until mixed. Pour batter into the unbaked pie dough. Bake at 350 degrees for 45 minutes. Cool completely, then refrigerate until cold.

#2222 - Lemon-Lime Frosting

(by Shirley McNevich)

1 stick softened butter OR Parkay margarine
2 cups Domino's powdered sugar
2 tsp. vanilla
1 fresh lemon (room temperature--use for the juice and zest)
1 fresh lime (room temperature--use for the juice and zest)
1 TBSP lime juice
1 TBSP lemon juice
1/2 TBSP lime zest
1/2 TBSP lemon zest

In a mixer add butter--beat. Add vanilla, lime juice, lemon juice, lime zest and lemon zest--beat. Slowly add powdered sugar--beat until smooth. If frosting is too thick, add a little milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again. If the lemon flavor is too strong, add a little more lime juice and beat again.

#2221 - Fruitcake Cookies

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
2 eggs
1 cup softened butter
2 tsp. vanilla
2/3 cup maraschino cherry pieces (cut cherries into pieces before measuring)
2/3 cup raisins
2/3 cup drained Dole crushed pineapple
4 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
2/3 cup chopped nuts

In a saucepan over medium heat add raisins and cover them with water--bring to a boil, cook for 5 minutes, then drain. In a mixer add brown sugar and butter--beat. Add eggs--beat. Add vanilla, baking soda, baking powder and salt--beat. Add cherry pieces, drained raisins, crushed pineapple and chopped nuts--beat. Slowly add flour--beat (continue with wooden spoon if necessary). Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-15 minutes or until lightly browned.

#2220 - Lemon Jell-O Pie

(by Shirley McNevich)

1 - 3oz. box lemon, orange or lime Jell-O
1 cup boiling water
1/2 cup cold water
1/2 cup white sugar
1 - 8oz. can Dole crushed pineapple (drained)
1 COLD can Carnation evaporated milk (NOT condensed)
1 lemon (room temperature)
1 ready-made graham cracker crust

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir until mixed. Cool to room temperature, then refrigerate for 30 minutes or until it starts to gel. In a mixer add Carnation milk--beat until whipped. Squeeze the lemon--add its juice to the whipped milk--beat. Scrape 1 TBSP lemon zest from the lemon rind--add to whipped milk mixture--beat and set aside. In a mixer add gelled Jell-O mixture and the white sugar--beat until whipped. Add whipped Jell-O mixture to whipped milk mixture--stir until mixed. Add drained crushed pineapple--stir until mixed. Pour mixture into the graham cracker crust. Refrigerate overnight.

#2219 - Apple Strudel

(by Shirley McNevich)

6-8 baking apples (washed, peeled and sliced)
1/2 cup butter
1 cup white sugar
3/4 cup flour
1 tsp. cinnamon

In a bowl add butter, white sugar, flour and cinnamon--mix with a pastry blender to make crumbs. Grease a 2 qt. baking dish. Spread sliced apples into the baking dish. Sprinkle the crumb mixture over the apples. Bake at 375 degrees for 40 minutes or until apples are tender.

#2218 - Lime Jell-O Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O (or any Jell-O flavor you wish)
1 cup boiling water
1 cup Dole crushed pineapple (drained)
1 cup of the drained pineapple juice (if necessary, add enough water to the pineapple juice to make 1 cup)
1 - 3oz. Philadelphia cream cheese (softened)
1 cup mini marshmallows
1 cup thawed Cool Whip

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add pineapple juice--stir. Let it cool to room temperature, then refrigerate until it starts to gel (about 30 minutes). Remove from refrigerator. In a mixer add gelled Jell-O mixture and cream cheese--beat until mixed. Remove bowl from mixer--add drained crushed pineapple, mini marshmallows and Cool Whip--stir until mixed. Pour mixture into a glass 8 x 8 baking dish. Refrigerate overnight.

#2217 - Pineapple Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O lemon instant pudding mix
1 - 15oz. can Dole crushed pineapple (do not drain)
1 cup Baker's angelflake coconut
4 eggs
1/4 cup canola oil
1/2 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
Glaze: 1/2 cup butter; 1/2 cup white sugar; 1/2 cup Carnation evaporated milk (NOT condensed); 1 1/3 cups Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add yellow cake mix, lemon pudding mix, eggs and canola oil--beat. Add crushed pineapple and its juice and 1 cup coconut--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the brown sugar and 1/2 cup chopped pecans over the top of the batter. Bake at 325 degrees for 45 minutes. While the cake is baking, make the glaze: in a saucepan over medium heat add butter, white sugar and evaporated milk--cook/stir until boiling and it starts to thicken. Remove from heat--add 1 1/3 cups coconut and 1/2 cup chopped pecans--stir until mixed. Let cake cool slightly, then spread the glaze mixture evenly over the top of the hot cake. Cool completely. Refrigerate until cold.

#2216 - Baked Macaroni and Cheese

(by Billie [Gheen] Kline - friend)

1 stick butter
3 cups shredded cheese (your choice of type)
2 cups uncooked macaroni
1 quart of milk
1 tsp. salt
1/2 tsp. pepper
4 slices buttered bread (cut into bite sized pieces)

Preheat oven to 350 degrees. Melt the butter and pour it into the bottom of a greased 9 x 13 glass baking dish. Spread shredded cheese evenly over the butter. Spread the uncooked macaroni evenly over the shredded cheese. In a bowl add milk, salt and pepper--stir to mix. Slowly pour the milk mixture over the uncooked macaroni. Bake at 350 degrees for 45 minutes, remove from oven, spread buttered bread pieces all over the top and return to oven for 15 more minutes. If bread pieces are not golden brown, bake a few minutes longer.

#2215 - Chocolate Butterscotch Tarantulas

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 6oz. bag Nestle's butterscotch morsels
2 small cans chow mein noodles
1 small can salted peanuts

In a microwave safe bowl add chocolate and butterscotch morsels--microwave on high in 30 second increments and stir until melted and smooth. Add chow mein noodles and salted peanuts--stir to mix. Drop by teaspoonfuls on to wax paper. Cool to room temperature, then refrigerate until cold.

#2214 - Sour Cream Cutout Cookies

(by Shirley McNevich)

2 cups white sugar
1 cup Crisco shortening
1 tsp. cream of tartar
1 TBSP vanilla
6 cups flour
1 cup Breakstone's sour cream
4 eggs
1 tsp. baking soda
white sugar for sprinkling

In a mixer add white sugar and shortening--beat. Add eggs--beat. Add cream of tartar, vanilla, and baking soda--beat. Add sour cream--beat. Slowly add flour--beat (continue by hand if necessary). Cover and refrigerate dough overnight. The next day roll out some of the dough on to a floured counter (also lightly flour top of the dough). Roll dough to 1/4" thick. Cut cookies with cookie cutters and place cookies on to greased cookie sheets. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees until lightly browned. Best to do a test cookie on this recipe for the correct baking time for your oven.

#2213 - Seven Minute Cake

(by Shirley McNevich)

1 cup milk
1/3 cup butter
3 eggs
2 cups white sugar
1/4 tsp. salt
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
Topping: 1/3 cup butter; 1 cup Domino's dark brown sugar (packed); 4 TBSP milk; 1 cup Baker's angelflake coconut

In a saucepan over low heat add 1/3 cup butter and 1 cup milk--stir/heat just until butter melts--set aside and let it cool. In a mixer add eggs--beat. Add white sugar, salt and vanilla--beat. Add baking powder--beat. Add flour--beat. Remove bowl from mixer--add cooled butter/milk mixture--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. While cake bakes, in a saucepan over low heat add 1/3 cup butter--melt. Add brown sugar and 4 TBSP milk--cook/stir until smooth. Add coconut--stir until mixed. Spread the coconut mixture over the warm cake, then turn oven to "broil" and place cake under the broiler for 2-3 minutes or until topping is golden brown.

#2212 - Candied Carrots

(by Shirley McNevich)

3 TBSP butter
1/4 cup Domino's dark brown sugar (packed)
1 TBSP water
3 cups drained cooked carrots (cooked in water with 1 tsp. salt until tender; cut into coin shaped pieces before cooking)

In a skillet over low heat add butter, brown sugar and water--cook/stir until melted and hot. Add cooked carrot pieces--cook/stir to coat.

#2211 - Breaded Cauliflower

(by Shirley McNevich)

1 head of fresh cauliflower
1 tsp. salt
1 beaten egg
2 TBSP cream OR milk
2/3 cup 4C Italian breadcrumbs
canola oil for frying

Wash cauliflower and separate it into small florets. In a saucepan add cauliflower florets and salt--cover with water. Turn heat to medium, bring water to a boil. Once boiling, cook cauliflower for 3 minutes. Drain cauliflower and let it cool until you can handle the cauliflower. In a bowl add beaten egg and cream/milk--stir to mix. In a separate bowl add the breadcrumbs. Dip each piece of cauliflower into the breadcrumbs, then into the egg mixture, then back in the crumb mixture. Deep fry them in a deep fryer at 365 degrees until browned, then drain them on paper towels. Alternately, fill a skillet halfway with canola oil and turn heat on high until canola oil is hot. Brown the cauliflower pieces in the hot canola oil. Drain on paper towels.

#2210 - Bacon Corn Chowder

(by Shirley McNevich)

4 slices cooked bacon (crumbled--more if you wish)
2 TBSP minced onions
1 TBSP minced celery
1 tsp. canola oil
1/4 cup chopped parsley
2 cups whole kernel corn (drained)
2 red potatoes (washed, peeled and cut into bite sized pieces)
3 fresh tomatoes (chopped fine)
2 pints of milk
salt and pepper to your taste
1 cup cooked ham pieces OR cooked chicken pieces (bite sized)

In a Dutch oven add canola oil, onions and celery--cook/stir over medium heat until tender. Add corn and bacon--cook/stir for 3 minutes. Add potato pieces, chopped parsley, tomato pieces, salt and pepper--stir. Cover and turn heat to low--simmer until potatoes are tender. Add milk and ham or chicken pieces--stir/cook until boiling. Once boiling, remove from heat. Let stand for a few minutes before serving.

#2209 - Bacon Minestrone Soup

(by Shirley McNevich)

4 cooked strips of bacon (crumbled--more if you wish)
1/2 cup chopped onions
1 TBSP canola oil
2 - 14oz. cans chicken broth
1 - 16oz. can chopped tomatoes
1 - 10oz. box frozen mixed vegetables
1/2 cup uncooked macaroni (more if you wish)
1/2 tsp. pepper
a dash of red chili powder
1 - 10oz. can white kidney beans (drained)
1 - 10oz. can red kidney beans (drained)
1/4 cup chopped parsley

In a Dutch oven medium heat add chopped onions and a TBSP canola oil--cook/stir until onions are caramelized. Add chicken broth, chopped tomatoes, mixed vegetables, uncooked macaroni, pepper, chili powder and parsley--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer until macaroni is tender. Add white kidney beans, red kidney beans and crumbled bacon--cook/stir until beans are hot.

#2208 - Black Walnut Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
1 cup finely chopped black walnuts (measure after chopping)
3 TBSP softened butter
a dash of salt
2 tsp. vanilla
3 eggs
1/3 cup Domino's dark brown sugar (packed)
1 cup real maple syrup (substitutes not recommended)
1 tsp. lemon zest
1 tsp. lemon juice
thawed Cool Whip for topping

Spray a pie plate with Pam, insert pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. Sprinkle the chopped black walnuts evenly over the bottom of the pie dough--set aside. In a mixer add eggs and brown sugar--beat. Add butter--beat until creamy. Add maple syrup, lemon zest, lemon juice, salt and vanilla--beat until smooth. Carefully pour the batter over the black walnuts in the crust. Bake at 375 degrees for for 35 minutes. Cool completely. Serve each piece of pie with Cool Whip. If you want, instead of putting the chopped black walnuts in the bottom of the pie dough, you can add them to the batter and mix well with a spoon, but they tend to settle to the bottom anyway.

#2207 - Ham and Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
4oz. shredded cheddar cheese OR Swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups 4C Italian bread crumbs

In a bowl add mashed potatoes, ham, cheese, mayo, beaten egg, mustard and pepper--stir until well mixed. Add enough of the flour and stir to make the mixture stiff. Chill the mixture for 1 hour. Remove mixture from refrigerator and shape the mixture into 1 inch sized balls. Roll each ball in the bread crumbs until coated. Place them on to greased cookie sheets (sheets should have a lip if possible to prevent them from rolling off). Bake at 350 degrees for 25-30 minutes.

#2206 - Dill Spinach Dip

(by Shirley McNevich)

1 pint Breakstone's sour cream
1 cup mayo
1 envelope Lipton onion soup mix (dry)
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup chopped parsley
1/2 cup chopped onion
1 tsp. dill weed
1 tsp. dry Good Seasons Italian dressing mix

In a blender add sour cream, mayo, onion soup mix, drained spinach, chopped parsley, chopped onions, dill weed and Italian dressing mix--blend until well mixed. Refrigerate until cold. Serve with raw vegetables.

#2205 - Green Bell Pepper Dip

(by Shirley McNevich)

3 TBSP white sugar
3 TBSP cider vinegar
1 heaping TBSP butter
1 beaten egg
a dash of salt
1 heaping TBSP flour
1 - 8oz. Philadelphia cream cheese (softened)
4 TBSP dried onion flakes OR minced onions
1 large green bell pepper (washed and finely chopped)

In a saucepan over medium heat add white sugar, cider vinegar, butter, beaten egg, salt and flour--stir and cook until boiling. As soon as it boils, remove from heat. In a mixer add cream cheese--beat. Add hot cider mixture to cream cheese--beat until smooth. Remove bowl from mixer--add onion flakes/onions and chopped green bell peppers--stir until mixed. Cool to room temperature, then refrigerate until cold. Stir when ready to serve. Serve with good quality crackers.

#2204 - Italian Tuna Dip

(by Shirley McNevich)

1 envelope Good Seasons Italian dressing mix
1 1/2 cups Breakstone's sour cream
1 - 14oz. can albacore tuna (drained and flaked)
1 hard boiled egg (peeled and chopped)

In a bowl add dressing mix, sour cream, flaked tuna and chopped egg--stir until mixed. Refrigerate until cold. Serve with good quality crackers.

#2203 - Dill Weed Dip

(by Shirley McNevich)

3/4 cup mayo
3/4 cup sour cream
2 TBSP dried minced onion flakes
2 tsp. Beau Monde seasoning (Spice Island brand)
2 tsp. dried dill weed

In a bowl add mayo, sour cream, onion flakes, Beau Mond, and dill weed--stir until mixed. Refrigerate until cold. Serve with good quality crackers or vegetables.

#2202 - Raspberry Coconut Cake

(by Shirley McNevich)

1 1/4 cups flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup softened butter
1/2 cup milk
1 tsp. vanilla
1 egg
2 2/3 cups Baker's angelflake coconut
2/3 cup raspberry preserves (NOT jelly)
3 1/2 cups Cool Whip (thawed)

In a mixer add white sugar and softened butter--beat. Add milk, vanilla and egg--beat. Add baking powder and salt--beat. Add flour--beat. Remove bowl from mixer--add 2/3 cup of the coconut--stir with a spoon. Pour batter into a greased and floured 8 x 8 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then remove cake from cake pan and place on a cake plate. Spread the raspberry preserves all over the top of the cake. In a bowl add the remaining 2 cups coconut and the Cool Whip--stir until mixed. Frost the whole top and the sides of the cake.

#2201 - Cherry Coconut Bars

(by Shirley McNevich)

Crust: 1 cup flour; 3 TBSP Domino's powdered sugar; 1/2 cup softened butter

Filling: 2 beaten eggs; 1 cup white sugar; 1/4 cup flour; 1/2 tsp. baking powder; 3/4 cup chopped walnuts; 1/2 cup Baker's angelflake coconut; 1/2 cup maraschino cherries (drained and each cut into 4 pieces); 1 tsp. vanilla; 1/4 tsp. salt

In a bowl add 1 cup flour, powdered sugar and softened butter--stir until mixed. Press mixture into a greased 8 x 8 baking dish. Bake at 350 degrees for 20 minutes or until lightly browned. In a bowl add beaten eggs, white sugar and 1/4 cup flour--stir until mixed. Add baking powder, chopped walnuts, coconut, cherry pieces, vanilla and salt--stir until mixed. Pour filling over the baked crust. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool completely. Cut into bars or squares.

#2200 - Evaporated Milk Pumpkin Cake

(by Shirley McNevich)

Cake: 1 box Duncan Hines yellow cake mix; 1/2 cup melted butter, 1 beaten egg

Filling: 3 cups Libby's canned pumpkin; 2 beaten eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon

Topping: 1 cup reserved cake mix (explained below); 1/2 cup Domino's dark brown sugar (packed); 1/4 cup softened Parkay margarine; 1 tsp. cinnamon

Grease a 9 x 13 cake pan. Remove 1 cup of the cake mix and reserve for later. In a bowl add remaining cake mix, 1 beaten egg and melted butter--stir until mixed. Press the mixture into the bottom of the greased cake pan. In a bowl add pumpkin, 2 beaten eggs, evaporated milk, white sugar and 1 tsp. cinnamon--stir until smooth. Pour the filling over the crust in the cake pan. In a bowl add the reserved 1 cup cake mix, brown sugar, softened margarine and 1 tsp. cinnamon--mix with your hands or with a pastry blender to make crumbs. Sprinkle the crumb mixture over the pumpkin filling mixture. Bake at 350 degrees for 50-60 minutes or until inserted knife comes out clean. Cool completely. Keep refrigerated.

#2199 - Scratch Sour Cream Banana Cake

(by Shirley McNevich)

2 cups white sugar
1 cup softened butter
3 eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 cups flour
1 cup chopped black walnuts
1 cup mashed ripe bananas
1 cup Breakstone's sour cream

In a mixer add white sugar and butter--beat. Add eggs--beat for 10 minutes. Into a bowl sift the flour, baking soda, baking powder and salt. Add flour mixture to batter--beat. Add vanilla, chopped black walnuts, mashed bananas and sour cream--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2198 - Beef Stroganoff

(by Shirley McNevich)

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 TBSP butter
1lb. beef sirloin steak (cut into 1/4" strips)
1 - 14oz. can sliced mushrooms (drained)
1 small onion (chopped)
1/2 tsp. garlic powder
1 TBSP Worcestershire sauce
1 TBSP tomato paste
8 drops Tabasco sauce
1 1/2 cups beef broth
1 cup sour cream
1 bag egg noodles (cooked and drained according to bag directions)

In a bowl add flour, salt and pepper--stir. Dredge the sirloin strips in the flour mixture. In a skillet over medium heat add butter--melt. Cook sirloin strips on both sides until browned. Add onions, mushrooms and garlic powder--stir and cook until onions and mushrooms are lightly browned. In a bowl add Worcestershire sauce, tomato paste, Tabasco sauce and beef broth--pour the mixture over the sirloin strips. Cover and simmer over low heat for 45 minutes to 1 hour or until beef is very tender. When beef is tender, slowly add sour cream to the steak mixture--stir and cook uncovered until mixture is hot. Serve over prepared egg noodles.

#2197 - Mandarin Orange Dessert

(by Shirley McNevich)

1 1/3 cups graham cracker crumbs
1/4 cup + 3 TBSP white sugar
6 TBSP butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box orange Jell-O
1 cup boiling water
1 cup cold water
1 - 8oz. can Dole mandarin oranges (drained)
1 - 8oz. can Dole crushed pineapple (drained)
1 pint orange sherbet

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir. Press the mixture into a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes. Cool completely, then refrigerate until crust is cold. In a mixer add cream cheese and 1/4 cup white sugar--beat. Add Cool Whip--beat. Spread cream cheese mixture over the cold crust. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir. Add drained mandarin oranges, drained pineapple and sherbet--stir until all of the sherbet is melted. Pour the sherbet mixture over the cream cheese layer. Refrigerate overnight.

#2196 - Coconut Ambrosia Salad

(by Shirley McNevich)

2 - 15oz. cans Dole mandarin oranges (drained)
2 regular sized bags miniature marshmallows
2 - 15oz. cans Dole pineapple chunks (drained) OR crushed pineapple (drained)
1 cup Baker's angelflake coconut (more if you wish)
1 cup Breakstone's sour cream
1 jar maraschino cherries (drained and halved)

In a bowl add drained mandarin oranges, miniature marshmallows, drained pineapple, coconut and sour cream--stir carefully until mixed. Refrigerate until cold. Place halved cherries all over the top before serving.

#2195 - Nutty Cheesecake Bars

(by Shirley McNevich)

Crust: 2/3 cup graham cracker crumbs; 1/2 cup flour; 1/2 cup chopped nuts; 1/4 cup white sugar; 1/2 cup melted butter

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1/3 cup white sugar; 1 egg; 1/2 tsp. lemon zest; 1 TBSP lemon juice

In a bowl add graham cracker crumbs, flour, chopped nuts, 1/4 cup white sugar, and melted butter--stir. Reserve 4 TBSP of the crust mixture. Press the rest of the mixture into the bottom of a 9 x 13 greased cake pan. Bake at 350 degrees for 12 minutes. In a mixer add cream cheese--beat. Add 1/3 cup white sugar, egg, lemon zest and lemon juice--beat until smooth. Pour batter over the baked crust. Sprinkle the reserved crust mixture all over the top of the batter. Bake at 350 degrees for 20-25 minutes or until almost set. Cool completely. Refrigerate until cold. Cut into bars.

#2194 - Crispy Black Walnut Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup sifted Domino's powdered sugar
1/4 tsp. salt
1 TBSP vanilla
2 cups sifted flour (measure before sifting)
1 cup chopped black walnuts (more if you wish)

In a mixer add butter, powdered sugar, salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped black walnuts--stir with a wooden spoon. Make the dough into 1/2 TBSP balls and place them on greased cookie sheets. Bake at 325 degrees for 20 minutes or until lightly browned. Cool slightly before removing from cookie sheets. Best to do a test cookie with this recipe.

#2193 - Layered Oreo Fudge Pie

(by Rita Malick - friend)

20 Oreo cookies
3 1/2 TBSP melted butter (more if necessary)
2 pints good quality vanilla ice cream
1 jar fudge ice cream topping
chopped peanuts

Place cookies in a Ziploc bag a few at a time--crush them fine using a rolling pin. Repeat with all cookies. In a bowl add crushed cookies and melted butter--stir to mix. Add more melted butter if needed. Press the cookie mixture into the bottom and up the sides of an ungreased pie plate. Freeze the crust for 1 hour. Place one container of ice cream on your counter until softened. Remove pie from freezer, spread softened ice cream over the crust, then return pie to freezer for 1 hour. Remove pie from freezer--spread a layer of chocolate fudge ice cream topping over first ice cream layer, then return to freezer for 1 hour. Place second container of ice cream on your counter until softened. Remove pie from freezer and spread second pint of softened ice cream over the fudge layer. Freeze the pie over night. Before serving, spread more fudge topping over the top and sprinkle chopped peanuts over the fudge topping. You may have to let the pie thaw a few minutes before cutting.

#2192 - Pineapple Tea Punch

(by Shirley McNevich)

1 large can frozen lemonade concentrate
1 large can frozen orange juice concentrate
1 small jar maraschino cherries (do not drain)
1 - 48oz. can Dole pineapple juice
8 tea bags
1 pint of boiling water
3 cups white sugar
3 trays of ice cubes
3 quarts of ginger ale

In a bowl add tea bags, white sugar and boiling water--let it stand for 2 hours, then remove and discard tea bags. Stir the tea. In a large punch bowl add frozen lemonade concentrate, frozen orange juice concentrate, maraschino cherries and their juice, pineapple juice and tea--stir until mixed. When ready to serve, add ice cubes and ginger ale--stir.

#2191 - Hamburg Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
6 medium red potatoes (washed, peeled and sliced)
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 qt. of tomato juice
4 TBSP white sugar
shredded Swiss cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Pour meat mixture into a Dutch oven. Add sliced potatoes, tomato juice and white sugar--stir until mixed. Put lid on Dutch oven and bake at 350 degrees for 1 hour or until potatoes are tender. Remove from oven, spread as much shredded Swiss cheese over the top as you wish and return to oven uncovered just until cheese melts.

#2190 - Baked Dry Lima Beans

(by Shirley McNevich)

1 - 1lb. bag large dry lima beans
1/2 TBSP French's yellow mustard
1 slice of ham (with bone in)
1/2 tsp. garlic salt
1 - 16oz. jar extra thick pasta sauce with vegetables
3 onions (chopped)

Rinse the dry lima beans in cold water, place them in a large bowl, cover them with water and let them soak overnight. The next day, drain the beans. Place drained beans in a pot--cover them with water. Over medium heat, cook the beans until tender. Drain the beans and place drained beans into a Dutch oven. Add mustard--stir. In a skillet add ham and chopped onions--cook over medium heat until ham is brown on both sides. Cut the ham into small pieces and discard the bone. Place ham pieces and fried onions into the bean mixture--stir. Add garlic salt and pasta sauce--stir. Bake uncovered at 350 degrees for 30-40 minutes or until bubbling hot.

#2189 - Baked Green Lima Beans

(by Shirley McNevich)

4 - 10oz. boxes frozen green lima beans
2 cups water
1 tsp. salt
1/4 cup Domino's dark brown sugar
1/4 cup white sugar
1 tsp. pepper
1/2lb. bacon slices (cut into bite sized pieces)

In a saucepan over medium heat add frozen beans, salt and water--stir and bring to a boil. Once boiling, cook/stir for 5 minutes (beans will not be soft). Add brown sugar, white sugar and pepper--stir. Pour mixture into a greased 2 qt. casserole dish. Spread raw bacon pieces all over the top. Bake at 350 degrees for 45 minutes or until beans are tender and bacon is crisp. Stir before serving.

#2188 - Bacon Chicken Breasts

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
4 TBSP flour
4 TBSP butter
bacon strips (raw)
4 slices Swiss cheese
Parmesan cheese
1/3 cup chicken broth

In a plastic bag add flour and chicken breasts--toss to coat. Shake off extra flour and place the breasts on a cutting board. Salt and pepper both sides of chicken breasts to your taste. In a skillet add 2 TBSP butter--turn heat to medium, melt butter, then cook chicken breasts on both sides until both sides are browned. Use butter to grease a 9 x 13 glass baking dish. Pour the chicken broth into the buttered dish. Place the chicken breasts in the greased dish. Place 2 slices of bacon over each piece of chicken. Bake at 350 degrees for 30 minutes, remove from oven, and place 1 slice of Swiss cheese on each piece of chicken. Sprinkle Parmesan cheese all over the Swiss cheese. Return to oven and bake 10 minutes longer or until chicken is no longer pink.

#2187 - Broccoli Puff

(by Shirley McNevich)

3 - 10oz. boxes frozen chopped broccoli (thawed and drained)
2 - 10.75oz. cans Campbell's cream of chicken soup
1/4 to 1/2 tsp. pepper
4 beaten eggs
2 cups shredded cheddar cheese
fresh chopped parsley for sprinkling

In a bowl add drained broccoli, all of the soup, pepper, beaten eggs and shredded cheddar cheese--stir until mixed. Pour mixture into a greased 2 qt. casserole dish. Sprinkle chopped parsley over the top. Bake at 350 degrees for 1 hour.

#2186 - Cabbage and Noodles

(by Shirley McNevich)

1 small head of cabbage (shredded)
1 small onion (chopped)
1/4 cup Parkay margarine
2 TBSP water
1 - 8oz. bag medium egg noodles (cooked according to bag directions and drained)
1 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper

In a Dutch over medium heat add Parkay--melt. Add shredded cabbage and chopped onions--cook/stir for 10 minutes or until cabbage is lightly browned. Add water--cover and cook until water evaporates. Remove from heat--add drained noodles, sour cream, salt and pepper--stir until well mixed. Scoop mixture into a buttered 2 qt. casserole dish. Bake at 350 degrees for 30-40 minutes or until heated through.

#2185 - Sharp Cheese Sausage Casserole

(by Shirley McNevich)

1 1/2 lbs. smoked sausage (removed from casings OR cut into bite sized pieces after browning)
1 - 8oz. sharp cheese (shredded)
1 cup sour cream
1/2 of a small onion (grated)
1 or 2 TBSP chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
6 medium red potatoes (washed, peeled, cooked until tender, cooled and cut into bite sized pieces)
milk (if necessary)

Cut the sausage into coin shaped pieces. In a skillet over medium heat add sausage and a little water--cook/stir until browned, then drain the sausage and cut into bite sized pieces. In a large bowl add drained sausage, shredded sharp cheese, sour cream, grated onions, parsley, salt and pepper--stir to mix. If it seems too thick add a little milk and stir again. In a greased casserole dish make multiple layers of the sausage mixture and the potato pieces. Bake (covered) at 350 degrees for 40 minutes. Stir well before serving.

#2184 - Baked Salmon

(by Shirley McNevich)

2 TBSP flour
1/2 cup milk
1 TBSP butter + extra for dotting
1 - 14oz. can red salmon (remove bones)
2 beaten egg yolks
2 egg whites (beaten until stiff)
1 small onion (chopped)
1/4 cup fresh parsley
Italian breadcrumbs

In a saucepan over medium heat add butter--melt. Add flour--stir. Add milk--cook/stir until slightly thickened. Remove from heat--cool to room temperature. Flake the salmon into a bowl--add beaten egg yolks--stir. Add parsley and chopped onions--stir. Add beaten egg whites--stir. Grease a 2 qt. casserole dish. Put salmon mixture evenly into the casserole dish. Spread the cooled milk sauce over the salmon mixture. Sprinkle the whole top with a thin layer of the Italian breadcrumbs. Dot some butter over the breadcrumbs. Bake at 350 degrees for 30-40 minutes or until heated through.

#2183 - Potato Broccoli Bake

(by Dorothy [Renn] Hafer - friend)

2 TBSP butter
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 cups milk
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup shredded cheddar cheese
16oz. hash brown potatoes (thawed)
1 - 10oz. box frozen chopped broccoli (cooked and drained according to box directions)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan over medium heat add butter--melt. Add salt, pepper and nutmeg--stir. Add flour--stir. Slowly add milk while stirring--cook/stir until it starts to bubble. Add shredded cheddar cheese and cream cheese--cook/stir until cheese is melted. Add thawed hash brown potatoes--cook/stir until hot. Remove from heat--pour half of the hash brown mixture into a greased 2 qt. casserole dish. Spread the drained broccoli over the hash brown mixture. Spread the rest of the hash brown mixture over the broccoli. Spread buttered bread pieces all over the top. Bake at 350 degrees (covered) for 35 minutes, then remove cover and bake 10-15 minutes longer.

#2182 - Old Bay Zucchini Cakes

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
1/2 of a small onion (grated)
2 beaten eggs
1 tsp. Old Bay seasoning
1/4 tsp. celery seed
cracker crumbs

In a bowl add grated zucchini, grated onions, beaten eggs, Old Bay and celery seed--stir to mix. Add some cracker crumbs a little at a time until you can make cakes with the mixture. Form the mixture into cakes. Add a few teaspoonfuls of canola to a frying pan. Turn heat to medium and fry cakes until browned on each side and hot in the middle. Drain them on paper towels before serving.

#2181 - Cranberry Ring

(by Shirley McNevich)

2 - 3oz. boxes raspberry Jell-O
1/4 tsp. salt
1/4 tsp. cinnamon
2 cups boiling water
2 - 8oz. cans whole berry cranberry sauce
2 TBSP orange zest (grated orange rind)
1 cup diced orange slices
1 cup chopped apples (peeled before chopping)

In a bowl add both boxes of Jell-O, salt, cinnamon and boiling water--stir with a whisk until dissolved. Add both cans of cranberry sauce and orange zest--stir with a spoon until well mixed. Refrigerate until thickened but not completely set. Remove from refrigerator--add chopped apples and diced oranges--stir to mix. Pour the mixture into a Jell-O ring mold. Refrigerate overnight, then invert on to a serving plate.

#2180 - Pretzel Jell-O

(by Shirley McNevich)

2 cups coarsely crushed salted pretzels
3/4 cup melted butter
3 TBSP white sugar + 1/2 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box strawberry Jell-O
2 cups boiling water
2 - 10oz. boxes frozen strawberries (slightly thawed)

In a bowl add crushed pretzels, melted butter and 3 TBSP white sugar--mix with a spoon. Spread the mixture into the bottom of a greased glass 9 x 13 baking dish. Bake at 400 degrees for 8 minutes--cool completely. In a mixer add 1/2 cup white sugar, cream cheese and Cool Whip--beat until smooth. Spread the mixture over the cooled crust. In a bowl whisk the boiling water and Jell-O mixture until powder dissolves. Add both boxes of strawberries to the Jell-O mixture--stir until mixed. Cool to room temperature, then pour the Jell-O mixture over the cream cheese mixture. Refrigerate until cold.

#2179 - Apple Casserole Dessert

(by Shirley McNevich)

5 baking apples (washed, peeled cored and thinly sliced)
1/2 cup cinnamon berries (found with cake decorating supplies at the grocery store)
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1/4 cup water
1/2 cup Domino's dark brown sugar
1 cup flour
2 TBSP softened butter

Grease a 2 qt. casserole dish. Place the thin apple slices in the casserole dish. Spread the cinnamon berries over the sliced apples. Spoon the crushed pineapple and its juice over the cinnamon berries. Slowly pour the water over the crushed pineapple. In a bowl add brown sugar, flour and butter--mix to make crumbs. Sprinkle crumb mixture over the top. Bake at 375 degrees for 1 hour or until apples are tender.

#2178 - Peach Crunch

(by Shirley McNevich)

4 cups sliced fresh peaches
2 TBSP flour + 1 cup flour
2 cup white sugar
1 tsp. baking powder
1 beaten egg
2 TBSP softened butter
cold butter for dotting
1/4 tsp. salt

In a bowl add sliced peaches, 1 cup white sugar and 2 TBSP flour--mix with a spoon. Pour mixture into a greased 8" square baking dish. Dot cold butter over the top of the mixture. In a bowl add baking powder, beaten egg, 2 TBSP softened butter, 1 cup white sugar, 1 cup flour, and salt--mix to make crumbs. Sprinkle crumb mixture over the top of the peach mixture. Shake the baking dish so the crumbs go down into the peaches. Bake at 350 degrees for 35-40 minutes.

#2177 - Pistachio Pudding Dessert

(by Shirley McNevich)

Crust: 1 cup flour; 1 TBSP white sugar; 1 stick softened butter; 1 cup chopped pecans

Topping: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 2 2/3 cups milk; 2 - 3oz. boxes Jell-O instant pistachio pudding mix; another 2 2/3 cups milk; 2 - 3oz. boxes Jell-O instant vanilla pudding mix; drained maraschino cherries

In a bowl add flour, white sugar, softened butter and chopped pecans--mix with a spoon. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 375 degrees until lightly browned--cool completely. In a mixer add cream cheese, powdered sugar, and 1/3 of the Cool Whip--beat until smooth. Spread that mixture over the cooled crust. In a mixer add both boxes of pistachio pudding and 2 2/3 cups milk--beat until smooth and thickened. Spread pistachio mixture over cream cheese layer. In a mixer add both boxes of vanilla pudding and 2 2/3 cups milk--beat until smooth and thickened. Spread vanilla pudding mixture over pistachio pudding layer. Spread remaining Cool Whip over the top. Drain maraschino cherries, dry them on paper towels and arrange them on top of the Cool Whip. Refrigerate until cold.

#2176 - Deluxe Cole Slaw

(by Shirley McNevich)

8 cups finely shredded cabbage
1/4 cup finely shredded carrots
1/3 cup white sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice

In a large bowl add white sugar, salt, pepper, milk, mayo, buttermilk, white vinegar and lemon juice--beat with a whisk until smooth. Add shredded cabbage and shredded carrots--mix well. Refrigerate until cold.

#2175 - Scratch Pineapple Coconut Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
2 eggs
2 tsp. baking soda
1 - 15oz. can Dole crushed pineapple (do not drain)
1 cup Baker's angelflake coconut
1 cup chopped walnuts
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar; 1 stick softened butter; coconut for sprinkling

In a mixer add white sugar and eggs--beat. Add baking soda, crushed pineapple and its juice--beat. Add flour--beat. Remove bowl from mixer--add 1 cup coconut and chopped walnuts--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add vanilla, powdered sugar and butter--beat until smooth. Frost the cake. Sprinkle extra coconut over the frosting.

#2174 - No Butter No Milk No Egg Cake

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
2 cups water
3 cups raisins
2/3 cup Crisco shortening
4 cups flour
1 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
3 tsp. warm water

In a saucepan add Crisco, brown sugar, 2 cups water, raisins, salt--turn heat to medium, cook/stir until boiling. Once boiling, cook/stir for 3 minutes. Remove from heat--cool for 15 minutes. In a bowl add flour, ground cloves, cinnamon, baking soda and baking powder--stir to mix. Add raisin mixture, vanilla and 3 tsp. warm water to flour mixture--stir until blended. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#2173 - Thick Egg White Frosting

(by Shirley McNevich)

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

In a saucepan over medium heat add water, white sugar and cream of tartar--cook/stir until all sugar has dissolved and liquid is bubbling. Remove from heat. In a mixer add egg whites and vanilla--beat on high until stiff peaks form. Turn mixer speed to low and slowly pour sugar mixture into the egg white mixture--beat until mixed, then beat on medium speed for 8 minutes or until mixture is spreadable.

#2172 - Scratch Devil's Food Cake

(by Shirley McNevich)

2 cups flour + 1 TBSP flour
2 tsp. baking soda
3 heaping TBSP Hershey's cocoa
1/4 tsp. salt
2 cups white sugar
1/2 cup Crisco shortening
2 eggs
3/4 cup buttermilk
3/4 cup hot water (not boiling)
1 tsp. vanilla
Frosting: 1 heaping cup Domino's dark brown sugar (packed); 1 TBSP Crisco shortening; 1 TBSP butter; 1/2 cup milk; 1 lb. Domino's powdered sugar; 1 tsp. vanilla

In a mixer add white sugar and 1/2 cup Crisco--beat. Add eggs--beat. Add vanilla, baking soda, cocoa and salt--beat. Add buttermilk--beat. Add all of the flour--beat. Remove bowl from mixer--add hot water--stir with a spoon until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Frosting: in a saucepan add brown sugar, 1 TBSP Crisco, butter and milk--turn heat to medium. Cook/stir until boiling--once boiling cook for 3 minutes. Remove from heat--cool slightly. Add powdered sugar and vanilla--stir until smooth. Cool cake completely. Frost the cake.

#2171 - German Chocolate Pound Cake

(by Shirley McNevich)

2 1/4 cups flour
1 1/2 cups white sugar
1 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 cup softened butter
3/4 cup milk
1 tsp. vanilla
4 eggs
1 - 4oz. bar Baker's German sweet chocolate (melted and cooled according to label directions)
Domino's powdered sugar (for dusting)

In a bowl add flour, white sugar, salt, baking soda, cream of tartar and cinnamon--stir to mix. In a mixer add butter and eggs--beat. Add milk and vanilla--beat. Slowly add flour mixture--beat until mixed, then beat for 2 minutes. Add melted chocolate--beat until mixed. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour 20 minutes or until inserted toothpick comes out clean. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust the cake with powdered sugar before serving. Optional: glaze with your favorite chocolate glaze and sprinkle Baker's angelflake coconut over the glaze.

#2170 - Chocolate Pecan Pie

(by Shirley McNevich)

1 - 4oz. bar Baker's German sweet chocolate
1 unbaked 9" pie dough
3 TBSP butter
1/3 cup white sugar
1 cup Kayro lite corn syrup
3 beaten eggs
1 tsp. vanilla
1 cup chopped pecans

Grease a pie plate--insert pie dough, spray the inside of the dough with Pam and flute the edges. In a saucepan over low heat add chocolate and butter--stir while cooking until melted and smooth, then remove from heat. In a separate saucepan over medium heat add white sugar and corn syrup--stir/cook until boiling and sugar is dissolved. Once boiling, stir/cook for 2 minutes. Remove from heat--add chocolate mixture to sugar mixture--stir until mixed. In a large bowl add beaten eggs--slowly pour chocolate mixture into beaten eggs while stirring. Add vanilla and chopped pecans--stir. Pour mixture into prepared pie dough. Place pie on a cookie sheet and bake at 375 degrees for 45-50 minutes.

#2169 - German Chocolate Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup white sugar
1/4 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 - 4oz. bars Baker's German sweet chocolate (cut into small chunks)
3/4 cup chopped walnuts (optional)
1 1/3 cups Baker's angelflake coconut

In a mixer add butter, white sugar and brown sugar--beat. Add egg--beat. Add vanilla, baking soda, and salt--beat. Add flour--beat. Remove bowl from mixer--add chocolate chunks, chopped walnuts and coconut--stir with a wooden spoon. Refrigerate batter for 1 hour. Remove dough from refrigerator. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cool a few minutes before removing from cookie sheets.

#2168 - Coconut Balls

(by Shirley McNevich)

1 cup flour
2 TBSP cornstarch
1/2 cup Domino's powdered sugar
1 cup softened butter
1 1/3 cups Baker's angelflake coconut

In a bowl add flour, cornstarch and powdered sugar--stir until mixed. Add softened butter--mix until it forms soft dough. Refrigerate dough for 1 hour. Remove dough from refrigerator. Place coconut into a bowl. Shape the dough into 3/4" balls and roll each in the coconut until covered. Place balls on to ungreased cookie sheets. Bake at 300 degrees for 20-25 minutes or until lightly browned.

#2167 - Coconut Cheese Pie

(by Shirley McNevich)

1 1/2 TBSP softened butter
2 2/3 cups Baker's angelflake coconut + extra for sprinkling
4 eggs
2/3 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
3 TBSP lemon juice

Spread the softened butter all over the bottom and up the sides of a 9" pie plate. Spread 1 1/3 cups of the coconut all over the bottom and sides of the pie plate (press the coconut lightly into the butter). In a mixer add the other 1 cup coconut, eggs, white sugar, cream cheese and lemon juice--beat until mixed, then beat on medium speed for 2 minutes or until smooth. Pour batter into the pie plate. Sprinkle extra coconut over the top if you wish. Bake at 325 degrees for 30 minutes or until almost set. Cool completely.

#2166 - Cake Mix Pineapple Upsidedown Cake

(by Shirley McNevich)

3 - 8oz. cans Dole pineapple slices
1 cup Domino's dark brown sugar (packed)
1/3 cup butter (melted)
10 maraschino cherries (drained on paper towels and halved)
1/2 cup chopped nuts
1 box Duncan Hines yellow cake mix
1 envelope Dream Whip (dry)
4 eggs
1 cup water

Drain the pineapple slices but reserve 2 TBSP of the juice--discard remaining juice. In a bowl add brown sugar and melted butter--stir until mixed. Press the brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Arrange the pineapple slices in a single layer on top of the brown sugar--cut slices where necessary. Place a cherry half in the hole of each pineapple slice (cut side of cherries up). Sprinkle the 2 TBSP pineapple juice over the pineapple slices. Sprinkle the chopped nuts over the pineapple slices. In a mixer add cake mix, eggs, dream whip powder, and water--beat on low until mixed, then beat on medium speed for 4 minutes. Pour batter over the top of the pineapple slices. Bake at 350 degrees for 50-55 minutes. Cool for 10 minutes, then invert on to a cake plate.

#2165 - Ground Chuck and Macaroni

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
2 TBSP parsley flakes
2 tsp. white sugar
1 - 46oz. can tomato juice
3 cups macaroni (cooked according to box directions with 1 tsp. salt, then drained but not rinsed)
1/4 cup Parmesan cheese (plus extra for sprinkling)

In a skillet add ground chuck, salt, pepper, chopped onions and parsley flakes--cook/stir until meat is browned. Add tomato juice, white sugar--stir/cook until boiling. Once boiling, add cooked macaroni and Parmesan cheese--cook/stir until hot. Serve portions with extra Parmesan cheese sprinkled over the top.

#2164 - Stewed Tomato Chicken

(by Shirley McNevich)

6 boneless/skinless chicken breasts
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 TBSP butter
1 - 15oz. can stewed tomatoes (do not drain)
1/2 cup water
2 TBSP Domino's dark brown sugar
2 TBSP white vinegar
2 TBSP Worcestershire sauce
1 tsp. salt
2 tsp. chili powder
1 tsp dry mustard
1/2 tsp. celery seed
1/4 of a garlic clove (minced)

In a bowl add flour, 1/2 tsp. salt and pepper--stir. Lightly rinse chicken breasts in water, then dip both sides of each chicken breast in the flour mixture. In a skillet add butter--melt over medium heat, then add chicken breasts and brown them on both sides. Remove chicken breasts from skillet and drain them on paper towels. In the same skillet add stewed tomatoes, water, brown sugar, vinegar, Worcestershire sauce, 1 tsp. salt, chili powder, dry mustard, celery seed and minced garlic--stir/cook over medium heat, bring to a boil and add the chicken breasts. Reduce heat to simmer, then simmer 30-40 minutes or until chicken is no longer pink.

#2163 - Double Batch Tea Cake

(by Aunt Ida [Tharp] Gass)

2 cups white sugar
2 TBSP softened butter
2 cups milk
2 eggs
a dash of salt
4 tsp. baking powder
1 TBSP vanilla
4 cups flour
Topping: 1 cup Domino's dark brown sugar (packed); 4 TBSP cold butter; cinnamon for sprinkling

In a mixer add 2 TBSP softened butter and white sugar--beat. Add eggs and salt--beat. Add baking powder and vanilla--beat. Add milk--beat. Slowly add flour--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Sprinkle the brown sugar evenly over the top of the batter. Dot the 4 TBSP cold butter over the top of the brown sugar. Sprinkle cinnamon over the whole top of the cake. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean--make sure the center of the cake is done. Cool completely.

#2162 - Chicken Burritos

(by Shirley McNevich)

3 cups shredded cooked chicken
1 - 16oz. jar salsa (your choice of spiciness)
1 - 16oz. can refried beans
1 - 4oz. can chopped green chilies (drained)
1 envelope taco seasoning
1/2 cup water
16 flour tortillas (warmed according to bag directions)
1lb. shredded cheddar cheese

In a skillet add shredded cooked chicken, salsa, refried beans, drained chilies, taco seasoning and water--turn heat to medium--cook/stir until it comes to a boil. Reduce heat to simmer and cook until all ingredients are hot. Spoon mixture into the centers of tortillas and top with shredded cheese. Roll tortillas closed.

#2161 - Cake Pan Macaroni and Cheese

(by Shirley McNevich)

4 TBSP butter
4 TBSP flour
2 cups milk
salt and pepper (if you wish)
1 1/2 cups Velveeta cheese (cubed)
1 - 1lb. box elbow macaroni
6-8 slices buttered bread (cut into bite sized pieces)

Cook macaroni according to box directions (with 1 tsp. salt)--drain. In a microwave safe bowl add butter--cover with Saran wrap and microwave on high until butter melts. Remove Saran wrap--add flour--stir until mixed and smooth. Add milk, salt and pepper--stir. Return to microwave covered with Saran wrap and microwave on high for :30 seconds at a time until mixture thickens. Pull back wrap--add Velveeta cheese--put wrap back on and microwave on high until cheese melts. Stir mixture until smooth. Add drained macaroni--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer or until bread pieces are brown and crispy.

#2160 - Baked String Bean Casserole

(by Shirley McNevich)

1 onion (grated)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1 quart string beans (drained)
salt
pepper
garlic powder
3 slices buttered bread (cut into bite sized pieces)

In a large bowl add soup and water--stir to mix. Add salt, pepper, and garlic powder to your taste--stir. Add grated onions--stir. Add string beans--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, place buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer.

#2159 - Ham Pasta Salad

(by Shirley McNevich)

1/2 of a 1lb. box pasta (your choice of shape)
2 cups cubed cooked ham
1 cup chopped green bell peppers
1 cup chopped tomatoes
1/4 cup chopped onions (optional)
Dressing: 1/2 cup mayo; 1/4 cup grated Parmesan cheese; 2 TBSP milk

Cook pasta according to box directions (with 1 tsp. salt)--drain but do not rinse. In a large bowl add drained pasta, cubed ham, chopped green bell peppers and chopped onions--toss until mixed. In a separate bowl add mayo, Parmesan cheese and milk--mix well. Pour dressing over pasta--toss to coat. If too dry, make a second batch of dressing--pour over pasta and toss to coat. When ready to serve, add chopped tomatoes--stir. Sprinkle extra Parmesan cheese over the top before serving.

#2158 - Sausage and Cabbage Soup

(by Shirley McNevich)

1 onion (chopped)
1 carrot (sliced into thin coin shaped pieces)--less if you wish
1 garlic clove (minced)
1-2 TBSP cooking oil
6 cups chicken broth
2 cups shredded cabbage
1 - 8oz. jar sauerkraut (drained)
1 tsp. paprika
1 tsp. pepper
1/2lb. sausage (cut into coin shaped pieces)
1 red potato (diced)
1/2 cup sour cream
1/4 cup chopped fresh parsley

In a skillet add cooking oil, chopped onions, minced garlic and carrots--cook/stir over medium heat until tender--set aside. In a skillet add sausage--cook over medium heat until browned, then drain sausage on paper towels and cut sausage into coin shaped pieces. In a Dutch oven add chicken broth, shredded cabbage, drained sauerkraut, paprika and pepper--cook/stir over medium heat until boiling. Once boiling, add onion mixture, sausage pieces, diced potatoes and chopped parsley--cook/stir until potatoes are tender. Add sour cream--stir until mixed. Serve hot.

#2157 - Corn Clam Chowder

(by Shirley McNevich)

2 or 3 medium red potatoes (diced)
1 medium onion (chopped)
1/2lb. bacon
2 - 15oz. cans crushed corn
2 - 10oz. cans clams (drained)
2 - 8oz. cans mushroom pieces (drained)
2 cups milk
2 TBSP butter
pepper (to your taste)
salt (as necessary and described below)

In a pot add diced potatoes, 1/2 tsp. salt and chopped onions--cover them with water and cook until tender--drain and set aside. Fry the bacon, break it into bite sized pieces and add it to the potatoes (do NOT stir). In a Dutch oven add crushed corn, drained clams, drained mushroom pieces, milk, butter, and potato/onion/bacon mixture--stir and turn heat to medium. Cook/stir until hot. Add pepper--stir. Add salt if necessary--stir. Serve as soon as the soup is hot.

#2156 - Broccoli Soup

(by Shirley McNevich)

4 TBSP butter
1 small onion (grated)
1 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
4 cups boiling water
1 - 5oz. can Carnation evaporated milk (NOT condensed)
4 cups milk
4 TBSP flour
2 TBSP parsley flakes
1 - 16oz. bag frozen broccoli florets

In a Dutch oven add bouillon cubes--pour boiling water over the cubes and stir until dissolved. Remove a cup of the chicken broth--in a bowl add flour and slowly pour the cup of broth into the flour while stirring (removing any lumps)--set aside. Add butter, grated onions, parsley flakes and the frozen broccoli to the Dutch oven--turn heat to medium. Cook/stir until broccoli is soft. If you see any broccoli pieces that are too big, spoon them out, cut them into smaller pieces and return them to the soup mixture. Keep cooking and stirring until broccoli starts to fall apart. Add Carnation milk and the 4 cups milk--stir and cook until hot. Add flour mixture to the soup--cook/stir until soup thickens and mixture is hot. If you don't like so many broccoli pieces in the soup, pour soup into a blender when finished cooking and blend on "soup" setting.

#2155 - Tea Cake

(by Aunt Ida [Tharp] Gass)

1 cup white sugar
1 TBSP softened butter
1 cup milk
1 egg
a dash of salt
2 tsp. baking powder
1 tsp. vanilla
2 cups flour
Topping: 1/2 cup Domino's dark brown sugar (packed); 2 TBSP cold butter; cinnamon for sprinkling

In a mixer add 1 TBSP softened butter and white sugar--beat. Add egg and salt--beat. Add baking powder and vanilla--beat. Add milk--beat. Slowly add flour--beat until smooth. Pour batter into a greased 8 x 8 metal cake pan. Dot the 2 TBSP cold butter over the top of the batter. Sprinkle the brown sugar evenly over the top of the batter. Sprinkle cinnamon over the whole top of the cake. Bake at 350 degrees for 25-30 minutes. Cool completely.

#2154 - Scratch Cherry Cobbler

(by Shirley McNevich)

1 1/4 cups white sugar + 1 TBSP white sugar
3 TBSP cornstarch
1/4 tsp. cinnamon
4 cups sour cherries (washed and pitted)
1 tsp. vanilla
3 TBSP Crisco shortening
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Preheat oven to 400 degrees. In a saucepan add 1 1/4 cups white sugar, cornstarch and cinnamon--stir. Add cherries and vanilla--turn heat to medium--stir/cook until mixture thickens and boils. Once boiling, stir/cook for 1 more minute. Pour the hot cherry mixture into a greased 2 qt. casserole dish. Place casserole dish into the preheated oven to keep it hot. In a bowl add flour, shortening, 1 TBSP white sugar, baking powder and salt--mix to make crumbs. Add milk to crumbs--stir until it makes dough. Remove casserole from oven, drop spoonfuls of the dough over the top of the hot cherry mixture, return to oven and bake at 400 degrees until top crust is golden brown (about 25 minutes).

#2153 - Ground Chuck Taco Dip

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 envelope taco seasoning
1 - 8oz. jar taco sauce
1 - 8oz. Philadelphia cream cheese (softened)
1 bag shredded cheddar cheese
nacho chips for dipping

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Add taco seasoning and taco sauce--stir cook until hot, then remove from heat and cool until room temperature. When ready to serve, spread softened cream cheese in a single layer on a large serving plate. Spread half of the shredded cheese over the cream cheese. Spread meat mixture over shredded cheese. Spread remaining shredded cheese over meat mixture. Serve with nacho chips.

#2152 - Italian Meatloaf

(by Shirley McNevich)

1 1/2 lbs. ground chuck
3/4 cup Italian breadcrumbs
1 beaten egg
1/2 tsp. pepper
1 tsp. salt
1/2 cup chopped onions
1 - 8oz. jar pasta sauce
3 slices American cheese
2 cups shredded mozzarella cheese

In a bowl add ground chuck, breadcrumbs, beaten egg, chopped onions, 1/3 of the pasta sauce, salt and pepper--mix with your hands until combined. Form the mixture into a flat rectangle on a piece of wax paper. Sprinkle the shredded mozzarella cheese all over the top. Lay the sliced American cheese over the mozzarella cheese. Start at one side and roll it into a loaf shape (tucking in the ends). Place the loaf into a greased glass baking dish. Cover with foil and bake at 350 degrees for 1 hour, then remove foil, drain off any grease, pour remaining pasta sauce over the meatloaf and bake uncovered for 15 minutes longer.

#2151 - Fried Green Tomatoes

(by Shirley McNevich)

2-3 green tomatoes (washed and sliced 1/4" thick)
1 1/2 cups flour
1 tsp. white sugar
1/2 tsp. salt
1-2 TBSP canola oil

In a bowl add white sugar, salt and flour--stir until mixed. Coat tomato slices on both sides in the flour mixture. In a skillet over medium heat add canola oil--fry tomato slices on each side until browned. Drain tomato slices on paper towels.

#2150 - Scalloped Cabbage

(by Shirley McNevich)

Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1 head of cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)
paprika (for sprinkling)

In a heavy saucepan over low heat add butter--melt. Add flour, salt and pepper--stir. Cook over low heat and stir until smooth and bubbling hot. Remove from heat--add milk--stir. Return to stove top--stir and bring to a boil. Once boiling, cook for 1 minute. Grease a 2 qt. casserole dish. Place half of the shredded cabbage into the dish. Spread half of the sauce over the cabbage. Place the other half of the cabbage over the top. Spread the rest of the sauce over the cabbage. Spread buttered bread pieces all over the top. Sprinkle paprika over the bread pieces. Cover with foil and bake at 350 degrees for 25 minutes, remove foil and bake 10 minutes longer or until bread pieces are brown and crispy.