#1933 - Scratch Orange Sponge Cake

(by Shirley McNevich)

2 cups white sugar
4 eggs
1 orange
the juice from squeezing the orange
2 TBSP orange zest (from the orange rind)
3 cups flour
3 tsp. baking powder

In a mixer add white sugar and eggs--beat. Add squeezed orange juice to a measuring cup--add enough water to make 1 cup. Add orange juice and orange zest to batter--beat. Add baking powder--beat. Slowly add flour--beat well. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze as desired.

#1932 - Macadamia Nut Muffins

(by Shirley McNevich)

Batter: 2 cups flour; 3/4 cup chopped macadamia nuts; 1 1/2 tsp. baking soda; 1/2 tsp. pumpkin pie spice; 1/4 tsp. salt; 1/2 cup white sugar; 2 ripe bananas (peeled and mashed); 1/3 cup milk; 1/4 cup Domino's dark brown sugar; 1 egg

Topping: 1/3 cup flour; 1/3 cup Domino's dark brown sugar; 3 TBSP cold butter (cut into small pieces); 1/2 cup chopped macadamia nuts

Topping: in a bowl add 1/3 cup flour, 1/3 cup brown sugar and cold butter pieces--mix with a pastry blender until it makes crumbs. Add 1/2 cup chopped macadamia nuts--stir and set aside. Batter: in a bowl add 2 cups flour, 3/4 cup chopped macadamia nuts, baking soda, pumpkin pie spice and salt--stir. In a separate bowl add mashed bananas, white sugar, milk, egg, and 1/4 cup brown sugar--stir with a whisk just until mixed. Add banana mixture to pumpkin pie spice mixture--stir just until mixed. Fill muffin tins with cupcake liners--fill each 2/3 full of batter. Sprinkle a little of the topping mixture on top of the muffin batters. Bake at 375 degrees for 17-20 minutes--test with a toothpick for doneness.

#1931 - Cream Cheese Jell-O

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (do NOT drain)
1/4 cup white sugar
1 - 3oz. box Jell-O (any flavor)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 13oz. COLD can Carnation evaporated milk (NOT dondensed)

In a saucepan add pineapple and its juice and white sugar--stir and bring to a boil, then boil for 5 minutes. Remove from heat--add Jell-O and stir until mixed. Cool to room temperature. In a mixer add cream cheese and cold evaporated milk--beat until smooth. Add cream cheese mixture to cooled pineapple mixture--stir until smooth. Pour mixture into a serving bowl. Refrigerate until cold.

#1930 - Easy Pumpkin Spice Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix (do NOT mix according to box directions)
1 - 15oz. can Libby's pumpkin

In a bowl add cake mix and pumpkin--stir until well mixed (batter will be very thick). Spread batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 28-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1929 - Mocha Pie

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1/4 cup Hershey's cocoa (optional)
1 TBSP instant coffee
1/3 cup milk
1 tsp. vanilla
1 - 12oz. Cool Whip (thawed)
1 - "extra serving" size ready-made graham cracker crust
Hershey's chocolate syrup (for drizzling)

In a mixer add cream cheese, white sugar and cocoa--beat. In a small bowl dissolve instant coffee into the milk--stir. Pour the milk mixture into the mixer--beat. Add vanilla--beat. Remove bowl from mixer--add Cool Whip--stir. Pour the mixture into the graham cracker crust. Freeze overnight. Remove from freezer 10 minutes before cutting. Drizzle chocolate syrup over each slice before serving.

#1928 - Chocolate Coconut Cream Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup softened Parkay margarine
1 or 2 TBSP milk (if necessary)
1/2 cup Baker's angelflake coconut
1/4 cup Hershey's cocoa
1 1/2 cups Domino's powdered sugar

In a mixer add cream cheese, Parkay and cocoa--beat. Slowly add powdered sugar--beat until mixed, then beat for 2 minutes. Add coconut--beat. If frosting is the consistency you need, stop. If frosting is too thick add 1 TBSP milk--beat. If still too thick, keep adding 1 TBSP milk and beating again until it's the consistency that you need.

#1927 - Fudge Gingerbread Cake

(by Shirley McNevich)

1 cup white sugar
2 eggs
1 cup dark Kayro syrup
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground cloves
3 tsp. baking soda
1/2 cup Crisco shortening
1/2 cup softened butter
5 cups flour
1 cup Brer rabbit green label baking molasses
2 cups hot water
Frosting: 1 cup white sugar; 1/2 cup Hershey's cocoa; 1/4 cup milk; 4 TBSP softened butter; dash of salt; 1 tsp. vanilla

In a mixer add 1/2 cup softened butter and Crisco--beat. Add 1 cup white sugar--beat. Add eggs--beat. Add Kayro and molasses--beat until smooth. Add cinnamon, ginger, ground cloves, 1 tsp. salt and baking soda--beat. Add hot water--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1 cup white sugar, cocoa, milk, 4 TBSP softened butter and dash of salt--over low heat stir/bring to a boil. Once boiling, boil for 1 minute. Remove from heat--add vanilla and keep stirring until smooth. Frost the cake. Cool completely.

#1926 - Chocolate Macaroon Cookies

(by Shirley McNevich)

3 egg whites
1/2 cup white sugar
1/4 tsp. salt
1 - 14oz. bag Baker's angelflake coconut
1 1/2 cups Nestle's semi-sweet chocolate bits

In a bowl add egg whites, white sugar and salt--beat with a whisk until frothy. Add the coconut--stir with a fork until coconut is moistened. Drop by packed level tablespoons on to greased cookie sheets. Bake at 350 degrees for 20-22 minutes or until lightly browned. Cool completely. Melt chocolate chips according to bag directions. Use a toothpick and dip the bottom of each cookie into the melted chocolate and place them on Saran wrap. Cool completely until firm.

#1925 - Pogach

(by Shirley McNevich)

1 loaf frozen bread dough (thawed)
4 large red potatoes (washed, peeled, cooked with 1 tsp. salt , and mashed)
8oz. shredded extra sharp cheddar cheese
melted butter for brushing

Place frozen dough in refrigerator until it thaws. Remove dough from refrigerator--allow bread dough to sit on counter and raise until it's double in size. Add shredded cheddar cheese to the mashed potatoes--mash until mixed. Divide the dough into two equal pieces. Roll one dough with a rolling pin on a floured counter to 1/4" thick. Spread half of the mashed potato mixture over half of the dough. Fold the empty side of the dough over the filling side of the dough (like a stromboli)--pinch the edges together to seal them. Repeat with second dough. Grease a cookie sheet and place both doughs on the greased cookie sheet. Place Saran wrap over each and let them raise for 30 minutes. Use a fork to poke holes in the top of the doughs. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from oven and use a pastry brush to brush the melted butter all over the top of each.

#1924 - Deluxe Sloppy Joes

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
1 cup finely chopped celery
1 TBSP Domino's dark brown sugar
1/2 to 1 TBSP yellow mustard
1 TBSP cider vinegar
1 cup Heinz ketchup

In a skillet add ground chuck, salt, pepper, onions and celery--cook/stir over medium heat until meat is browned. Add brown sugar, mustard, vinegar and ketchup--stir and bring to a boil, then reduce heat to low, add a lid and simmer for 30 minutes (stirring occasionally). Serve on rolls.

#1923 - Crockpot Beef Tips

(by Shirley McNevich)

1lb. beef sirloin tips (cut into small cubes)
2 or 3 medium carrots (washed, peeled, and cut into coin shaped pieces)
1 cup chopped celery
1 medium onion (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup (do NOT add water)
1 cup beef broth
2 TBSP cornstarch
1/4 cup cold water
egg noodles (cooked according to bag directions)

In a bowl add mushroom soup and beef broth--stir. In a crockpot add sirloin, carrots, celery, onions and beef broth mixture--stir. Cover and cook on low for 6-7 hours or until meat is tender. In a bowl add cornstarch and water--stir. Stir the cornstarch mixture into the beef mixture. Cook on high for 15 minutes or until mixture is thickened. Serve over hot egg noodles.

#1922 - Shrimp Scampi

(by Shirley McNevich)

2lbs. large raw shrimp
1/2 cup butter
1 tsp. salt
6 garlic cloves (minced)
1/4 cup chopped parsley

Clean and de-vein shrimp--wash them under cold water, then drain them well. Add butter to a glass 13 x 9 glass baking dish. Place in oven at 400 degrees just until butter melts. Remove dish from oven--add salt, minced garlic and parsley to the melted butter--stir to mix. Arrange the shrimp in a single layer in the butter mixture. Bake at 400 degrees for 5 minutes--remove from oven and use tongs to turn each piece of shrimp. Return to oven and bake another 8-10 minutes or until shrimp turn pink.

#1921 - Crockpot Ribs

(by Shirley McNevich)

4lbs. boneless pork ribs
1 cup of your favorite BBQ sauce
1 cup Catalina salad dressing
garlic salt for sprinkling

Cut ribs into single portions and place them in a 5 qt. crockpot. In a bowl add BBQ sauce and salad dressing--stir. Spread the sauce over the ribs. Sprinkle some garlic salt over the top of the sauce. Cook on low heat for 6-7 hours or until tender.

#1920 - Cheesecake Fruit Dip

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/3 cup Breakstone's sour cream
3 TBSP Domino's powdered sugar
1 TBSP milk
1/2 tsp. vanilla
1 pint fresh strawberries (de-stemmed and washed)
1/4 cup graham cracker crumbs

In a mixer add cream cheese--beat. Add sour cream--beat. Add powdered sugar, milk and vanilla--beat until smooth. Pour mixture into a serving bowl. Place graham crackers in a serving bowl. Place strawberries in a serving bowl. Eat by dipping a strawberry into the cheesecake mixture, then dip into the graham cracker crumbs.

#1919 - Pepperoni Dip

(by Shirley McNevich)

2 cups mayo
2 cups shredded sharp cheese
2 cups shredded mozzarella cheese
1 onion (chopped)--less if you wish
1 bag sliced pepperoni

In a bowl add mayo, sharp cheese, mozzarella cheese and chopped onions--stir. Cut a few slices of the pepperoni into small pieces and add to the mayo mixture--stir. Grease a jelly roll pan--spread the mixture on to the pan. Spread the remaining pepperoni slices evenly over the top. Bake at 350 degrees for 20-30 minutes or until hot and bubbling. Serve immediately with tortilla scoop chips or good quality crackers.

#1918 - Bisquick Funnel Cakes

(by Shirley McNevich)

3 cups Bisquick
2 beaten eggs
1/2 cup milk
1 cup vanilla flavored coffee creamer (liquid--not powder)
canola oil for frying
Domino's powdered sugar for dusting

In a bowl add Bisquick, beaten eggs, milk, and coffee creamer--whisk until smooth.

Fill an iron skillet 1/4 full with canola oil. Heat on high until oil is very hot. Using a funnel, cover one end of funnel with your finger. Fill funnel with batter. With funnel over pan, remove finger and start letting batter hit oil. Go in all directions so funnel cake will stay together.

Using a large fork, lift up slightly to look at bottom of funnel cake. When bottom is golden brown, flip and cook other side. When fully cooked, put on plate and top with powdered sugar, fruit filling, etc.

#1917 - Green Kool-Aid Party Punch

(by Shirley McNevich)

1 envelope lemon Kool-Aid drink mix
1 envelope lime Kool-Aid drink mix
2 cups white sugar
2 quarts cold water
1 - 46oz. can Dole pineapple juice (cold)
1 quart Schweppe's ginger ale (cold)
2 or 3 pints good quality vanilla ice cream

In a punch bowl add both Kool-Aid mixes, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve add ginger ale--stir. Scoop ice cream and add it to the punch--stir slightly. As ice cream melts, stir punch again.

#1916 - Red Kool-Aid Party Punch

(by Shirley McNevich)

1 envelope cherry Kool-Aid drink mix
1 envelope raspberry Kool-Aid drink mix
2 cups white sugar
2 quarts cold water
1 - 46oz. can Dole pineapple juice (cold)
1 quart Schweppe's ginger ale (cold)
2 or 3 pints good quality vanilla ice cream

In a punch bowl add both Kool-Aid mixes, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve add ginger ale--stir. Scoop ice cream and add it to the punch--stir slightly. As ice cream melts, stir punch again.

#1915 - Homemade Gnocchi

(by Shirley McNevich)

2 beaten eggs
a pinch of salt
2 to 3 cups flour
2 1/2 cups homemade mashed potatoes

In a bowl add beaten eggs, salt and mashed potatoes--mix with a spoon. Slowly add flour a little at a time--stir until a firm dough ball forms. Lightly flour your counter. Rip off a piece of dough and form it into the shape of a cigar. Repeat making cigar shapes with all of the dough. Cut each cigar-shaped dough into 1/2" pieces. Use a pot filled 3/4 full with water--bring water to a boil. Drop dough pieces into the boiling water--cook them until they float to the top. Put a sheet of Saran wrap on a cookie sheet. Once dough pieces start to float, use a slotted spoon to place finished gnocchi pieces on Saran wrap. In a pot add a jar of your favorite pasta sauce--heat until hot. Add finished gnocchi pieces--heat until hot. Place in serving dishes and serve with Parmesan cheese.

#1914 - Chocolate Peanut Sundae Dessert

(by Shirley McNevich)

1 stick Parkay margarine (melted)
1 cup flour
1 cup chopped peanuts + extra for sprinkling
1/2 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup thawed Cool Whip + extra for topping
1 - 3oz. box Jell-O INSTANT vanilla pudding mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
2 3/4 cups milk
1 jar maraschino cherries (drained, cut in half and dried on paper towels)

In a bowl a melted Parkay, flour and chopped peanuts--stir. Grease a 9 x 13 glass baking dish. Press the peanut mixture into the bottom of the dish. Bake at 350 degrees for 15-20 minutes, then cool completely. In a mixer add peanut butter, cream cheese and Cool Whip--beat. Spread the cream cheese mixture over the cooled crust. In a mixer add both pudding mixes and milk--beat until thick. Spread pudding mixture over cream cheese mixture. Spread some Cool Whip over the entire top. Sprinkle extra chopped peanuts over the top. Arrange maraschino cherries on the top. Refrigerate until cold.

#1913 - Meat Pie

(by Shirley McNevich)

4 unbaked pie crust doughs
1 cup water + extra water (described below)
1 - 3lb. bottom round roast
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
1 cup chopped celery
1 - 16oz. bag frozen mixed vegetables
3 red potatoes (washed, peeled and cut into bite sized pieces)

In a Dutch oven add bottom round roast, salt, pepper and 1 cup water--cook over medium heat, turning on all sides until it is browned. Once browned, add enough water to cover the roast. Continue cooking until water is boiling. Once boiling, turn heat to low, add the lid to the Dutch oven and cook for 3 to 3 1/2 hours or until meat is tender. Remove the meat--cool to room temperature, then cover meat and refrigerate it. Allow the broth in the Dutch oven to cool to room temperature, then pour it in glass jars and refrigerate it overnight. The next day, spoon off the accumulated grease from the top of the broth and discard it. Pour the rest of the broth in a Dutch oven. Add onions, celery and frozen vegetables to the broth--cook over medium heat until vegetables are hot (about 15 minutes). Add the potato pieces--cook/stir until potatoes are tender. Remove meat from refrigerator--cut it into bite sized pieces. Add the beef pieces to the vegetable mixture--stir/cook until meat is hot. Spray a pie plate with Pam--add one pie dough to the plate and spray the inside of the pie dough with Pam. Pour half of the vegetable mixture into the pie dough. Spray the edge of the first pie dough with Pam and add second pie dough to the top of the first pie dough--seal the edges/flute the edges of the pie doughs. Use a sharp knife to poke air holes in the top of the second pie dough. Repeat with remaining pie doughs and vegetable mixture to make second meat pie. Cover the edges of the pie doughs with foil. Bake at 350 degrees for 30 minutes, then remove foil and bake another 10-20 minutes or until pie dough is browned. Serve with gravy if desired.

#1912 - Lemon Fudge

(by Shirley McNevich)

1 tsp. lemon extract
3 3/4 cups Domino's powdered sugar
1/2 cup milk
1 large box (4.3oz.) Jell-O lemon pudding mix (NOT INSTANT)
1/2 cup butter

In a saucepan over medium heat add milk, butter and lemon pudding mix--cook/stir until mixture gets very thick (if you don't cook the mixture long enough, your fudge will not set). Remove from heat--add powdered sugar and lemon extract--stir with a spoon until well mixed. Line a fudge pan with foil--pour the mixture into the fudge pan. Cool to room temperature, then refrigerate overnight. After fudge is hard, dump the pan upside down on to a cutting board--peel the foil off of the fudge and discard. Cut into squares.

#1911 - Chocolate Chip Peanut Butter Cake

(by Shirley McNevich)

2 1/4 cups flour
2 cups Domino's dark brown sugar
1 cup Jif peanut butter
1/2 cup butter
1 tsp. baking powder
1/2 tsp. baking soda
1 cup milk
2 tsp. vanilla
3 eggs
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add flour, brown sugar, peanut butter and butter--beat on low speed until it makes crumbs. Remove 1 cup of the crumb mixture--leave the rest of the crumb mixture in the mixer. Add baking powder, baking soda, vanilla and eggs to the crumb mixture in the mixer--beat. Add milk slowly--beat until mixed, then beat for a few minutes. Pour batter into a greased 9 x 13 cake pan. Sprinkle the reserved crumb mixture evenly over the top of the cake. Sprinkle the bag of chocolate chips evenly over the top of the cake. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness.

#1910 - Cream Cheese Chicken

(by Shirley McNevich)

1 can Pillsbury crescent rolls
1 - 3oz. Philadelphia cream cheese (cut into small pieces)
1/4 tsp. salt
1/4 tsp. pepper
2 TBSP milk
3 TBSP butter
2 TBSP chopped onions
2 cups cooked chicken (cut into bite sized pieces)

In a saucepan over low heat add 2 TBSP butter, milk, chopped onions, salt and pepper--stir/cook until onions are caramelized. Add cream cheese pieces--stir/cook until all cream cheese melts. Add chicken pieces--stir cook until chicken is hot. Grease an 8 x 8 baking dish--unroll the crescent roll dough and place 1/2 of the crescent roll dough in the bottom of the greased baking dish. Pour the hot chicken mixture over the crescent roll dough. Place the other half of the crescent roll dough over the top of the chicken mixture. Melt the last 1 TBSP of butter and use a pastry brush to spread the melted butter all over the top of the crescent roll dough. Bake at 375 degrees for 25-30 minutes or until hot.

#1909 - Party Mix

(by Shirley McNevich)

5 cups Cheerios cereal
5 cups Corn Chex cereal
2 cups Planter's salted peanuts
1 - 1lb. bag M&Ms
1 - 10oz. bag mini pretzels
2 - 12oz. bags Nestle's white chocolate bits
3 TBSP canola oil

In a brown paper bag add Cheerios, corn Chex, peanuts, M&Ms, and pretzels--shake bag to mix. In a microwave safe bowl add both bags of white chocolate bits and canola oil--melt in microwave according to bag directions. In a large bowl add some of the Cheerios mixture--pour some of the melted chocolate over the top. Continue alternating Cheerios mixture and melted chocolate until both are used up. Spread the mixture into a single layer on sheets of wax paper. Once cooled, dump the mixture into a paper bag, close the bag and shake to break up any large pieces.

#1908 - Applesauce Jell-O

(by Shirley McNevich)

3 cups unsweetened applesauce
1/4 cup orange juice
2 - 3oz. boxes raspberry Jell-O
1 1/2 cups Sprite soda

In a saucepan over medium heat add applesauce and orange juice--stir and bring to a boil. Remove saucepan from heat--add both boxes of Jell-O--stir until dissolved. Slowly add Sprite while stirring. Spray a dish or a 6 cup Jell-O mold with Pam--pour the mixture into the dish or mold. Cool to room temperature, then refrigerate until firm.

#1907 - Angelfood Cake Cookies

(by Shirley McNevich)

1 box angelfood cake mix
1/2 cup water
1 tsp. vanilla

In a bowl add cake mix, water and vanilla--stir until a stiff cookie batter forms. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for about 6 minutes. Do a test cookie on this one--if the cookies get too brown they will get too dry. Place cookies on paper towels to cool.

#1906 - Apple Walnut Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 1/4 cups Domino's dark brown sugar (packed)
1 cup flour
1 stick butter (softened)
1/2 cup chopped walnuts
3 large tart baking apples (washed, peeled, cored and THINLY sliced)

Place the pie dough into a greased pie plate--flute the edges and spray the inside of the dough with Pam. Prick the dough with the tines of a fork. Bake the pie dough at 450 degrees for 11 minutes or until browned--cool completely. In a bowl add 1 cup brown sugar, flour, melted butter and chopped walnuts--mix until crumbly and set aside. Arrange half of the apple slices in the baked pie dough. Sprinkle 1/4 cup brown sugar evenly over the apples in the pie crust. Spread the rest of the apple slices over the brown sugar. Spread the crumb mixture evenly over the top. Cover the edges of the pie dough with foil. Bake at 350 degrees for 1 hour (remove foil after 45 minutes of baking). If apples are not tender, bake longer.

#1905 - Double Fudge Layer Cake

(by Shirley McNevich)

4oz. Baker's unsweetened baking chocolate
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks softened butter
1 1/2 cups Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 cup + 2 TBSP milk
Frosting: 4 egg yolks; 2 cups white sugar; 1 cup milk; 2 TBSP butter; 8oz. Baker's unsweetened baking chocolate

Melt 4oz. Baker's unsweetened baking chocolate according to box directions. In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add 1 1/2 sticks butter, brown sugar and eggs--beat. Add vanilla and melted chocolate--beat. Add 1 cup + 2 TBSP milk--beat. Slowly add flour mixture--beat. Pour 1/2 of the batter into two 8" round greased cake pans. Bake at 350 degrees for 30-33 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cakes on to wax paper. Cool completely. Frosting: in a mixer add egg yolks--beat until thick. Add 1 cup white sugar--beat. Add 1 cup milk--beat. Pour the mixture into a saucepan over medium heat--add 1 cup white sugar and 2 TBSP butter--stir and bring to a boil, then stir/cook until thickened. Remove from heat--add 8oz. baking chocolate--stir until chocolate melts and mixture is smooth. Cool to room temperature, then pour the mixture into a mixer bowl. Refrigerate the frosting for 30 minutes. Remove from refrigerator--place mixer bowl on mixer and beat for 4 minutes or until frosting gets fluffy. Place the bottom cake layer on a cake plate and frost the top, then add second layer and frost the rest of the cake.

#1904 - Chunky Peanut Butter Brownies

(by Shirley McNevich)

1/2 cup flour
1/4 tsp. salt
1/2 cup Jif chunky peanut butter
1/4 cup Crisco shortening
1 tsp. vanilla
1 cup Domino's dark brown sugar (packed)
2 eggs
1 1/4 cups Nestle's semi-sweet chocolate bits
1/3 cup chopped peanuts

Into a bowl sift the flour and salt--set aside. In a mixer add Crisco, peanut butter and vanilla---beat. Add brown sugar--beat. Add eggs--beat just until mixed. Remove bowl from mixer--add flour mixture--stir just until mixed. Pour batter into a greased 8 x 8 baking pan. Bake at 350 degrees for 28 minutes or until center is set. Remove from oven--sprinkle chocolate chips evenly over the top of the hot brownies. Let it sit for 5 minutes. Use a spatula to spread the melted chocolate chips across the top of the brownies. Sprinkle the chopped peanuts over the top. Cool completely.

#1903 - Peanut Butter Cream Cookies

(by Shirley McNevich)

1/2 cup Jif chunky peanut butter
1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups flour
white sugar for rolling
Filling: 3/4 cup Jif chunky peanut butter; 3/4 cup Fluff marshmallow; 3 TBSP milk; 3/4 tsp. cinnamon; 3 TBSP Domino's powdered sugar

In a mixer add 1/2 cup peanut butter and Crisco--beat. Add brown sugar, egg and vanilla---beat. Add baking soda and salt--beat. Slowly add flour--beat (continue by hand if too stiff for mixer). Form 1 tsp. of batter into a ball. Place some white sugar in a bowl--roll the ball in the white sugar to coat. Continue with all batter. Place the balls on greased cookie sheets and flatten them with the tines of a fork. Bake at 350 degrees for 7-8 minutes or until lightly browned. Cool on baking sheets for a minute or two before removing. Cool completely. In a bowl add 3/4 cup Jif and Fluff--stir with a spoon. Add milk and cinnamon--stir. Add powdered sugar--stir. Spread filling on the flat side of one cookie and top with another cookie. Repeat with all cookies.