#2022 - Cheesy Rice

(by Shirley McNevich)

2 cups water
2 cups original Minute rice (raw)
8 slices American cheese (sandwich size)

In a pot add water--bring water to a boil. Break the cheese slices into bite sized pieces. Add Minute rice and cheese pieces to boiling water--stir/cook until cheese melts. Remove from heat--cover the pot and let stand 5-7 minutes. Remove lid--stir. Taste--if flat add a little salt and stir again.

#2021 - Baked Salmon and Vegetables

(by Shirley McNevich)

1 - large salmon fillet (skin still attached)
your choice of fresh vegetables (tomatoes, broccoli, cauliflower, bell peppers, etc.--chopped/diced)
2 sticks of butter (melted) OR the same amount of olive oil
salt
pepper
parsley

Place a large piece of foil on a cookie sheet. Spray the foil with Pam. Place the salmon fillet (skin side down) in the center of the greased foil. Carefully spread all of your vegetables all around the outside of the salmon. Carefully pour the melted butter (OR olive oil) all over the vegetables and the top of the salmon. Salt and pepper the salmon and vegetables to your taste, then sprinkle parsley flakes over the top of the salmon. Carefully pull up the sides of the foil and seal the foil into a pouch. Bake at 225 degrees for 40-45 minutes or until salmon flakes easily and vegetables are tender.

#2020 - Chocolate Peanut Butter Brownies

(by Shirley McNevich)

3/4 cup softened butter
3/4 cup Jif creamy peanut butter
1 3/4 cups white sugar
2 tsp. vanilla
4 beaten eggs
1 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup Hershey's cocoa

Melt the butter. In a bowl add melted butter and peanut butter--stir until peanut butter melts. Add white sugar and vanilla--stir. Add beaten eggs--stir. Add flour, baking powder and salt--stir just until mixed. Reserve 1 3/4 cups of the batter and add the cocoa to the reserved batter--stir. Pour the chocolate reserved batter into a greased 9 x 13 cake pan. Pour the peanut butter batter over the top of the chocolate batter. Bake at 350 degrees for 25-30 minutes or until brownies start to pull away from the sides of the pan. Cool completely.

#2019 - Cherry Cheese Brownies

(by Shirley McNevich)

1 box fudge brownie mix
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1 egg
1 tsp. vanilla
1 - 21oz. can cherry pie filling (cold)

Prepare brownie mix batter according to box directions. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. In a mixer add cream cheese--beat. Add egg--beat. Add Eagle milk--beat. Add vanilla--beat. When you remove brownie mixture from the oven, pour the cream cheese mixture evenly over the hot brownies. Return to oven and bake at 350 degrees for 20-25 minutes longer or until set. Cool completely. Refrigerate until cold. When ready to serve, spread cold cherry pie filling over the top.

#2018 - Chocolate Pearl Cookies

(by Shirley McNevich)

2 1/4 cups flour
2/3 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
2 sticks softened butter
3/4 cup white sugar
2/3 cup Domino's dark brown sugar (packed)
1 tsp. vanilla
2 eggs
1 - 10oz. Nestle's white chocolate bits (more if you wish)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add cocoa, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add white chocolate chips--stir with a spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Let stand 2 minutes before removing from cookie sheets.

#2017 - Chocolate Bars

(by Shirley McNevich)

1 cup Jif peanut butter
3/4 stick softened butter
1 1/4 cups white sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
1 bag Nestle's MILK chocolate morsels

In a mixer add peanut butter and butter--beat. Add white sugar, eggs and vanilla--beat. Add salt--beat. Slowly add flour--beat. Remove bowl from mixer--add 1 cup of the milk chocolate chips--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. Remove from oven and sprinkle the other 1 cup of chocolate chips evenly over the top of the hot mixture. Let stand for 5 minutes, then spread melted chips all over the top using a knife. Cool completely. Cut into bars.

#2016 - Quick Chicken Nuggets

(by Shirley McNevich)

5 boneless/skinless chicken breasts (cut into nugget sized pieces)
1 box Shake 'n Bake for chicken

Place the coating mix in a Ziploc bag--add a few chicken pieces at a time and shake to coat. Repeat with all chicken pieces. Place nuggets on a greased cookie sheet. Bake at 400 degrees for 10 minutes, flip all chicken nuggets, return to oven and bake 5-10 minutes longer or until chicken is done.

#2015 - Creamy Asparagus

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of asparagus soup
2 TBSP milk
1 1/2 lbs. fresh asparagus spears (trimmed and cut into 1" pieces)
grated Parmesan cheese

In a saucepan over medium heat add soup and milk--cook/stir until boiling. Once boiling add asparagus pieces. Cover the saucepan with a lid, turn heat down to low and cook until asparagus is tender. Sprinkle portions with Parmesan cheese when serving.

#2014 - Cheddar Potato Slices

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 russett potatoes (washed and sliced into 1/4" slices)
1 cup shredded cheddar cheese

In a bowl add soup, paprika and pepper--stir. Grease 9 x 13 glass baking dish. Arrange the potatoes in a single layer on the bottom of the dish (overlapping where necessary). Sprinkle the shredded cheese evenly over the potatoes. Spoon the soup mixture evenly over the top of the cheese. Cover with foil and bake at 400 degrees for 45 minutes. Remove foil and bake 10 minutes longer or until potatoes are tender.

#2013 - Parmesan Breadsticks

(by Shirley McNevich)

1 - 11oz. can refrigerated bread stick dough (separated and each breadstick cut in half)
3 TBSP butter (melted)
3/4 cup (or more) grated or shredded Parmesan cheese

Place Parmesan cheese in a bowl. Dip each breadstick piece in butter, then roll them in the Parmesan cheese. Place them on ungreased cookie sheets. Bake at 350 degrees for 14-16 minutes or until golden brown.

#2012 - Peanut Butter Chip Cookie Bars

(by Shirley McNevich)

1/2 cup softened butter
1 1/2 cups graham cracker crumbs
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
2 cups Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips

Melt the butter. Add graham cracker crumbs to melted butter--stir. Press the mixture into the bottom of a greased 9 x 13 cake pan. Pour the Eagle condensed milk over the crust. Sprinkle the chocolate chips and peanut butter chips evenly over the milk. Use the back of a spoon to press the chips into the crust. Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#2011 - Cream Cheese Peanut Butter Icing/Frosting

(by Shirley McNevich)

5oz. softened Philadelphia cream cheese
1/2 stick softened Parkay margarine
2 cups Domino's powdered sugar
1 TBSP vanilla
1 heaping TBSP Jif smooth peanut butter
milk

In a mixer add cream cheese and Parkay--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Add peanut butter--beat. Add 1 TBSP of milk at a time and beat again until smooth and spreadable (it normally takes us 2-3 TBSP milk to get the correct consistency).

#2010 - Casserole Topping

(by Shirley McNevich)

2-3 slices of buttered bread (cut into bite sized pieces)

When making any casserole, butter 2-3 slices of bread, then cut the bread into bite sized pieces. Spread the pieces all over the top of the casserole before baking. If baking time of your casserole is longer than 20 minutes, remove the casserole 20 minutes before time is up and spread the buttered bread pieces on top of the casserole--return to oven and bake for the last 20 minutes with the buttered bread topping.

#2009 - Lemon Cheesecake Bars

(by Shirley McNevich)

Crust: 2 cups flour; 1/2 cup Domino's powdered sugar; 2 sticks softened butter
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 2/3 cup Carnation evaporated milk (NOT condensed); 1/2 cup white sugar; 1 TBSP flour; 1 TBSP lemon juice; 2 tsp. grated lemon peel (zest); 1 cup Breakstone's sour cream

In a bowl add flour, powdered sugar and softened butter--mix with a pastry blender until it makes crumbs. Press the crumb mixture into the bottom and partially up the sides of a greased 9 x 13 cake pan--set aside. In a mixer add cream cheese--beat. Add eggs--beat. Add white sugar--beat. Add flour, lemon juice and lemon zest--beat. Add Carnation milk--beat until smooth. Bake JUST THE CRUST at 350 degrees for 10-15 minutes or until browned. Remove crust from oven and pour the cream cheese mixture evenly over the hot crust. Return to oven and bake for 20-25 minutes longer or until batter is set. Cool completely. Spread sour cream over the top. Refrigerate until cold.

#2008 - Streussel Banana Muffins

(by Shirley McNevich)

1/4 cup Domino's dark brown sugar (packed)
1/4 cup chopped nuts
1 tsp. cinnamon
1 cup mashed ripe bananas
1/2 cup canola oil
1/3 cup milk
1 tsp. vanilla
1 egg
2 cups flour
1/2 cup white sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup chopped nuts

In a bowl add brown sugar, 1/4 cup chopped nuts and cinnamon--stir and set aside. In a bowl add egg, vanilla, milk, canola oil and mashed bananas--stir. Add white sugar, baking powder, 1/3 cup chopped nuts, salt and flour--stir just until mixed--it will be lumpy. Place cupcake liners into muffin tins. Fill each liner 2/3 full with batter. Sprinkle some of the brown sugar mixture over each muffin. Bake at 400 degrees for 17-20 minutes or until golden brown.

#2007 - Rice Krispie Sweet Potatoes

(by Shirley McNevich)

2 - 23oz. cans sweet potatoes (drained)
6 TBSP softened Parkay margarine
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups mini marshmallows
2 TBSP Domino's dark brown sugar (packed)
2 cups rice krispies cereal

In a mixer add drained sweet potatoes, 4 TBSP margarine, salt, cinnamon and nutmeg--beat until smooth. Remove from mixer--add 1 cup of the mini marshmallows--stir. Grease a glass baking dish. Pour the mixture evenly into the bottom of the greased dish. Spread the other 1 cup of mini marshmallows evenly over the top. Melt the other 2 TBSP of Parkay--add brown sugar to melted margarine--stir until mixed. Add rice krispies--stir until mixed. Spread the brown sugar mixture over the marshmallows. Bake at 350 degrees for 20 minutes or until hot and topping is golden brown.

#2006 - Cream Cheese Pecan Dessert

(by Shirley McNevich)

Crust: 1 cup chopped pecans; 1 cup flour; 3 TBSP white sugar; 1/2 cup softened Parkay margarine

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 small Cool Whip (thawed); 1 - 6oz. box Jell-O INSTANT vanilla pudding mix; 1 - 6oz. Jell-O INSTANT chocolate pudding mix; 2 cups milk

In a bowl add chopped pecans, flour, white sugar and Parkay--mix until it makes crumbs. Press the crumb mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 25 minutes--cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add half of the Cool Whip--beat. Spread the mixture over the cooled crust. In a mixer add vanilla pudding mix and 1 cup of milk--beat. Spread the vanilla pudding over the top of the Cool Whip layer. Refrigerate until vanilla pudding sets up. In a mixer add chocolate pudding mix and 1 cup milk--beat. Spread the chocolate pudding over the vanilla pudding layer. Refrigerate overnight. The next day when ready to serve, spread the other 1/2 tub of Cool Whip over the top.

#2005 - Dusted Vanilla Cookies

(by Shirley McNevich)

6 TBSP softened butter (OR butter flavored Crisco)
1 cup white sugar
2 eggs
2 1/2 tsp. baking powder
1/4 tsp. salt
2 3/4 cups flour
4 TBSP milk
1 or 2 tsp. vanilla
Domino's powdered sugar (for dusting)

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add baking powder and salt--beat. Add milk and vanilla--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-11 minutes or until lightly browned. Let them cool slightly before removing them from cookie sheets. Dust cooled cookies with powdered sugar.

#2004 - Cream Cheese Cherry Dessert

(by Martha [Engle] Sweetser - friend)

Crust: 2 cups flour; 2 sticks softened Parkay margarine; 2 TBSP white sugar
Topping: 2 - 8oz. Philadelphia cream cheese; 2 cups Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1 can cherry pie filling (or any berry pie filling)

In a mixer add margarine and white sugar--beat. Add flour--beat. Press the mixture into a greased glass cake pan. Bake at 350 degrees for 15-20 minutes or until golden brown--cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add Cool Whip--beat. Spread the mixture over the cooled crust. Refrigerate overnight. The next day before serving, spread the pie filling over the top.

#2003 - Pina Colada Cheesecake

(by Shirley McNevich)

2 envelopes Knox unflavored gelatin
1/2 cup white sugar + 1/4 cup white sugar
1 - 6oz. can Dole pineapple juice
3 eggs
3 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla OR rum extract
1/4 tsp. coconut extract
Topping: 2 - 8oz. Dole crushed pineapple (do NOT drain); 2 TBSP white sugar; 1 TBSP cornstarch
Crust: 1 1/2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut; 1/3 cup butter (melted)

In a bowl add Nilla wafer crumbs, coconut and melted butter--stir. Press the mixture into the bottom and up the sides of 9" pie pan. Refrigerate the crust until cold. Batter: in a saucepan over low heat add unflavored gelatin, 1/2 cup white sugar and 6oz. pineapple juice--cook/stir until gelatin dissolves. Remove from heat. In a bowl add 3 egg yolks--beat with a whisk. Add hot gelatin mixture to the beaten egg yolks--stir, then cool to room temperature. In a mixer add cream cheese--beat. Add gelatin mixture--beat. Add vanilla OR rum extract--beat. Add coconut extract--beat. In a mixer add 3 egg whites and 1/4 cup white sugar--beat until stiff. Add egg white mixture to the cream cheese mixture--stir until mixed. Pour the whole batter into the cold crust--refrigerate overnight. The next day--in a saucepan add crushed pineapple and its syrup, white sugar and cornstarch--stir until cornstarch dissolves. Place saucepan over medium heat--cook/stir until sauce boils and gets thick. Cool completely. Spread the pineapple mixture over the top of the cold cheesecake.

#2002 - Cake Mix Pecan Bars

(by Shirley McNevich)

1 box Duncan Hines white OR chocolate cake mix
1/4 cup softened butter
1 beaten egg
Filling: 3 eggs; 3/4 cup Domino's dark brown sugar (packed); 3/4 cup Kayro dark corn syrup; 1 tsp. vanilla; 1 1/4 cups chopped pecans

Grease a 9 x 13 cake pan. Remove 1 cup of the cake mix from the box--set aside. In a bowl add the rest of the cake mix, softened butter and one beaten egg--stir until it makes crumbs. Spread all of the crumb mixture on the bottom of the cake pan. Lightly press down the crumb mixture all over using the back of a spoon. Bake at 350 degrees for 12 minutes. Filling: in a bowl add 3 eggs, brown sugar, corn syrup and vanilla--stir. Add the 1 cup of reserved cake mix--stir just until mixed--it will be lumpy. Pour the filling over the baked crust. Sprinkle the pecans evenly over the top of the filling. Bake at 350 degrees for 25-30 minutes or until filling is set. Cool completely. Cut into bars or squares.

#2001 - Shepherd's Casserole

(by Shirley McNevich)

1 - 20oz. or 24oz. can beef stew (or make your own)
1/2 cup shredded cheddar cheese
1 1/3 cups instant potato flakes (or use leftover mashed potatoes)

Grease a 2qt. casserole dish. Pour the beef stew into the casserole. Bake at 350 degrees for 15 minutes or until hot. Prepare potato flakes according to box directions. Spoon potato mixture over the top of the hot stew. Bake uncovered for 15 minutes or until potatoes are hot. Sprinkle the shredded chedar cheese over the top--return to oven and bake until cheese is melted.

#2000 - Hash Brown Pie

(by Shirley McNevich)

5 eggs
1/2 cup milk
3 cups Ore Ida country style hash browns (thawed)
1/3 cup chopped onions
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups shredded sharp cheddar cheese
4 slices of bacon (fried and crumbled)

In a bowl add eggs and milk--beat with a whisk. Add hash browns, onions, salt and pepper--stir. Add 1 cup of the shredded cheddar cheese and half of the crumbled bacon--stir. Pour the mixture into a 9" greased pie plate. Bake at 350 degrees for 25-30 minutes or until set. Remove from oven--spread the rest of the cheese and crumbled bacon over the top. Return to oven and bake just until cheese on top is melted.

#1999 - German Chocolate Walnut Bars

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 1/2 sticks Parkay margarine
4oz. Baker's German sweet chocolate
1 cup Kayro corn syrup
3 beaten eggs
1 1/2 tsp. vanilla
1 1/2 cups chopped black walnuts

In a bowl add flour, 1/2 cup white sugar and 1/2 cup of the Parkay--mix with your hands or with a pastry blender to make crumbs. Grease a 9 x 13 cake pan. Press the crumb mixture into the bottom of the greased pan. Bake at 350 degrees for 20 minutes. Microwave the chocolate and the the 1 cup of Parkay (according to box directions)--stir until smooth. Add corn syrup and 1/2 cup white sugar--stir. Add beaten eggs--stir. Add vanilla--stir. Pour chocolate mixture evenly over the hot baked crust. Sprinkle the chopped walnuts over the top. Bake at 350 degrees for 30 minutes or until chocolate mixture is set. Cool completely. Cut into bars or squares.

#1998 - Baked Ranch Chicken

(by Shirley McNevich)

1 envelope Hidden Valley Ranch ranch dressing mix
1/4 cup unseasoned breadcrumbs
6-8 pieces of chicken
bowl of milk

In a Ziploc bag add ranch dressing powder and breadcrumbs--shake to mix. Dip each chicken piece in milk, then place the chicken piece in the bag and shake to coat. Repeat with all chicken pieces. Place chicken pieces in a greased 9 x 13 glass baking dish. Bake at 375 degrees for 25 minutes, then turn all chicken pieces and bake another 25 minutes or until chicken is no longer pink.

#1997 - Pepperoni Salad

(by Shirley McNevich)

1 box Betty Crocker Suddenly Salad roasted garlic parmesan pasta salad mix
1/4 cup cold water
3 TBSP canola oil
1 cup broccoli pieces
1/2 cup sliced red bell peppers
1/4 cup chopped onions
1/4 cup fresh sliced mushrooms
1 cup pepperoni slices (cut each into 4 quarters)
shredded mozzarella cheese

Cook/drain pasta from box according to box directions. In a bowl add seasoning mix from the box, cold water and canola oil--stir. Add drained pasta, broccoli, red bell peppers, chopped onions, sliced mushrooms and pepperoni pieces--toss to coat. Sprinkle topping mixture from the box over the top of the salad. Spread as much shredded mozzarella cheese over the top as you wish.

#1996 - Chicken and Vegetables

(by Shirley McNevich)

2 boneless/skinless chicken breasts (cut into 1" strips)
3 TBSP Parkay margarine
1 cup fresh sliced carrots (coin shaped pieces)
1 cup fresh broccoli pieces
2 1/4 cups water
1/2 cup milk
1 envelope Lipton noodles and sauce alfredo

Salt and pepper chicken pieces to your taste. In a skillet over medium heat add 1 TBSP Parkay--melt. Add chicken slices--cook on both sides until chicken is no longer pink--remove chicken and set aside. In the same skillet over medium heat add 2 TBSP Parkay--melt. Add carrots--cook/stir for 3 minutes. Add broccoli, water and milk--cook/stir until boiling. Once boiling, add alfredo sauce mixture--cook/stir until noodles are tender. Add chicken pieces--stir/cook until chicken is hot.

#1995 - Banana Pineapple Delight

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter (melted)
3 bananas (peeled and sliced into coin shaped pieces)
1 - 8oz. Philadelphia cream cheese (softened)
3 1/2 cups cold milk
2 - 3.5oz. boxes Jell-O INSTANT vanilla pudding/pie filling
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar maraschino cherries (well drained)

In a bowl add graham cracker crumbs, white sugar and melted butter--mix. Press the mixture into the bottom of a greased 9 x 13 glass baking dish. In a mixer add cream cheese--beat. Add both pudding mixes and slowly add milk--beat. Slice the bananas--place them evenly over the graham cracker crust. Pour the cream cheese mixture over the bananas. Spoon the drained pineapple evenly over the cream cheese mixture. Refrigerate for 3 hours. Remove from refrigerator, spread Cool Whip over the top and refrigerate overnight. Before serving, place drained maraschino cherries on paper towels. Once they are dry, slice each cherry in half and arrange them on top of the Cool Whip.

#1994 - Layered Pumpkin Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 tsp. vanilla
2 eggs
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a dash of ground cloves
a dash of nutmeg

In a mixer add cream cheese, white sugar and vanilla--beat. Add eggs--beat. Remove 1 cup of the batter and put it in a bowl with pumpkin, cinnamon, ground cloves and nutmeg--stir. Pour the plain batter into the crust. Pour the pumpkin batter evenly over the top of the plain batter. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#1993 - Hot Dog Sauce

(by Shirley McNevich)

1/2lb. ground chuck
1/4 cup water
1/4 cup chopped onions
1 garlic clove (minced)
1 - 8oz. can tomato sauce
1/2 to 3/4 tsp. chili powder
1/2 tsp. MSG (Accent brand)
1/2 tsp. salt

In a skillet add ground chuck, water, chopped onions, salt and minced garlic--cook/stir until meat is browned. Add tomato sauce, chili powder and MSG--stir. Simmer for 10 minutes. Stir. Serve over hot dogs or hamburgers.