#2053 - Apple Walnut Crisp

(by Shirley McNevich)

2 - 21oz. cans apple pie filling
1 lemon
1 tsp. cinnamon
1 box Duncan Hines yellow cake mix
1 cup chopped walnuts
1 cup butter (melted)

Grease a 9 x 13 glass baking dish. Spoon both cans of apple pie filling into the bottom of the greased dish. Grate the outside of the lemon (zest) and sprinkle it over the pie filling. Cut the remaining lemon in half and squeeze out the lemon juice--drizzle the lemon juice over the pie filling. Sprinkle 1/2 tsp. cinnamon over the pie filling. Sprinkle the cake mix powder evenly over the pie filling. Sprinkle the other 1/2 tsp. cinnamon over the cake mix powder. Sprinkle the chopped walnuts over the top of the cake mix powder. Drizzle the melted butter all over the top. Bake at 350 degrees for 45-55 minutes or until top is brown and bubbling.

#2052 - Easy Pecan Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 stick butter (melted)
4 eggs
1 1/2 cups Kayro lite corn syrup
1/2 cup Domino's dark brown sugar (packed)
1 tsp. vanilla
2 cups chopped pecans

Spread the chopped pecans on a greased cookie sheet--bake at 350 degrees for 8-10 minutes. Cool completely. In a mixer add cake mix, melted butter and 1 egg--beat. Remove 2/3 cup of the batter--set aside. Pour the rest of the batter into a greased glass 9 x 13 baking dish. Bake at 325 degrees for 15 minutes or until lightly browned. Cool for 10 minutes but leave oven on. In a mixer add the 2/3 cup reserved batter, corn syrup, brown sugar, 3 eggs and vanilla--beat. Remove bowl from mixer--add toasted pecans--stir. Pour batter over the warm cake. Bake at 325 degrees for 40-45 minutes or until edges are brown.

#2051 - Pizza Meatloaf

(by Shirley McNevich)

1 envelope Lipton onion soup mix
2lbs. ground chuck
1 1/2 cups fresh breadcrumbs
2 eggs
1 cup chopped green bell peppers
1/4 cup water + 1/2 cup water
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 cup of your favorite pizza sauce
1 cup shredded mozzarella cheese

Break fresh bread into bite sized pieces until you have 1 1/2 cups. In a bowl add onion soup mix, ground chuck, bread pieces, eggs, green bell peppers, 1/4 cup water, salt, pepper, chopped onions, 1/2 cup of pizza sauce and 1/2 cup of the shredded mozzarella cheese--mix with your hands. Form the mixture into 2 small loafs. Spray 2 bread loaf pans with Pam. Place one meatloaf in each pan. Spread 1/4 cup of pizza sauce over the first loaf. Spread 1/4 cup of pizza sauce over the second loaf. Add 1/4 cup of water to the bottom of each of the bread loaf pans. Bake at 350 degrees for 40-50 minutes. Remove from oven, sprinkle 1/4 cup of shredded mozzarella cheese over the first meatloaf. Sprinkle 1/4 cup shredded mozzarella cheese over the second meatloaf. Return to oven for 10 more minutes or until cheese is melted.

#2050 - Strawberry Cheesecake Pie

(by Shirley McNevich)

1 prepared (baked) pie crust dough
6oz. Philadelphia cream cheese (softened)
2 tsp. white sugar + 1/3 cup white sugar
1 qt. fresh strawberries (washed, de-stemmed, and sliced in half)
3 tsp. cornstarch
1 - 8oz. Cool Whip (thawed)

Bake pie dough according to package directions (or make your own and bake it)--cool the crust. In a mixer add cream cheese and 2 tsp. white sugar--beat well. Spread the cream cheese mixture in the bottom of the cooled crust. Mash 1/2 of the strawberries with a potato masher--add 1/3 cup white sugar and cornstarch to mashed strawberries--stir. Add strawberry mixture to a saucepan over medium heat--cook/stir until mixture thickens. Remove from heat--add remaining strawberries--stir. Cool to room temperature, then pour strawberry mixture over the cream cheese mixture in the baked crust. Refrigerate overnight. Spread Cool Whip on top before slicing and serving.

#2049 - Mandarin Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines butter cake mix
3 eggs
1/2 cup canola oil
1 - 11oz. can mandarin oranges (drained)
Frosting: 1 - 8oz. Cool Whip (thawed); 1 - 6oz. box Jell-O vanilla instant pudding; 1 - 16oz. can Dole crushed pineapple (drained)

In a mixer add cake mix powder, eggs, canola oil--beat. Remove bowl from mixer--add drained mandarin oranges--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add vanilla pudding powder, Cool Whip and drained crushed pineapple--beat until mixed. Frost the cake. Refrigerate until cold.

#2048 - Baked Aldine Northern Beans

(by Aunt Eileen [Knouse] Carter)

1 - 40oz. can great northern beans
1 - 15oz. can great northern beans
1/2lb. bacon
1/8 or 1/4 tsp. pepper (more if you wish)
1 cup white sugar
3/4 cup water

Fry the bacon, then break it into bite sized pieces. Grease a 9 x 13 glass baking dish. Add both cans of the beans to the baking dish. Sprinkle the bacon pieces over the top of the beans. Sprinkle the pepper over the beans. Sprinkle the white sugar over the beans. Slowly pour the water over the top of the beans. Do not stir yet. Bake at 350 degrees for 1 hour 30 minutes (remove from oven every 30 minutes and stir). Stir again after removing from oven.

#2047 - Easy Strawberry Rhubarb Upsidedown Cake

(by Betty [Forney] Brosious - friend)

5 cups rhubarb (cut into 1/2" pieces--if frozen, thaw and drain)
1 - 6oz. box strawberry Jell-O
1/2 cup white sugar
2 cups mini marshmallows
1 - 18.25oz. box Duncan Hines white OR yellow cake mix
sliced strawberries
Cool Whip (thawed)

Spread rhubarb pieces evenly in a greased 9 x 13 cake pan. Sprinkle the Jell-O powder and white sugar over the rhubarb. Spread the marshmallows evenly over the rhubarb. Prepare cake mix according to box directions, then carefully pour the batter evenly over the rhubarb. Bake at 350 degrees for 50-60 minutes or until inserted toothpick comes out clean. Cool for 10-20 minutes, then invert on to a serving plate. Cool completely. When serving, add sliced strawberries and Cool Whip to each piece.

#2046 - Easy Baked Chicken

(by Shirley McNevich)

1 Reynold oven bag (large)
2 TBSP flour
1 envelope Lipton onion soup mix
1 cup water
3 carrots (cut into coin shaped pieces)
2 red potatoes (cut into bite sized pieces)
1 green bell pepper (chopped)
6 boneless/skinless chicken breasts
salt
pepper
paprika

Open the Reynolds bag--spray the inside with Pam. Add flour to the greased bag--close and shake. Place the bag in x 9 x 13 baking dish. In a bowl add water and onion soup mix--stir. Pour the onion soup mixture into the bag. Place carrots, potatoes, and green bell pepper pieces to the bag. Close oven bag and shake to coat vegetables with onion soup mixture. Add salt, pepper and paprika to both side of each chicken breast. Open the end of the oven bag and place the chicken pieces in a single layer in the oven bag. Close the end of the oven bag. Use a sharp knife to poke a few holes in the top of the oven bag. Bake at 350 degrees for 1 hour or until chicken is tender.

#2045 - Caramel Pecan Cheesecake

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 tsp. vanilla
2 eggs
20 Kraft caramels (unwrapped)
2 TBSP milk
1/2 cup chopped pecans
1 ready-made graham cracker crust (or make your own)

In a mixer add cream cheese, white sugar and vanilla--beat. Add eggs--beat. In a saucepan over low heat add unwrapped caramels and milk--heat/stir until melted and smooth. Remove from heat--add chopped pecans--stir. Pour the caramel mixture into the bottom of the graham cracker crust. Pour cream cheese mixture over the caramel mixture. Bake at 350 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#2044 - Ranch Pasta

(by Shirley McNevich)

6oz. spiral pasta (cooked/drained according to box directions--do not rinse)
3 TBP olive oil
1 envelope Hidden Valley Ranch salad dressing mix
1 - 16oz. bag mixed vegetables (vegetable medley) - thawed and drained
shredded mozzarella cheese (or your favorite shredded cheese)

In a bowl add drained pasta and olive oil--stir. Add dry salad mix powder and drained vegetables--toss to coat. Scoop mixture into a greased casserole dish. Bake at 350 degrees for 25-30 minutes or until mixture is hot. Sprinkle shredded mozzarella cheese over the top--return to oven and bake just until cheese is melted.

#2043 - Fudge Brownies

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet chocolate bits
1/4 cup softened butter
2 cups Bisquick
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 beaten egg
1 tsp. vanilla

In a saucepan over low heat add 1 cup of the chocolate bits and the butter--stir until mixture is melted and smooth. Remove from heat--add condensed milk, Bisquick, beaten egg and vanilla--stir just until mixed. Add remaining chocolate bits--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into squares.

#2042 - Quick Peanut Butter Cookies

(by Shirley McNevich)

1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 cup Jif peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
small bowl of white sugar

In a mixer add Eagle milk, peanut butter, egg and vanilla--beat. Slowly add Bisquick--beat. Remove bowl from mixer and refrigerate it for 2 hours. Remove dough from refrigerator. Shape dough into 1" balls and roll each dough ball in the bowl of white sugar. Place balls on to greased cookie sheets. Flatten each cookie with the tines of a fork. Bake at 350 degrees for 6-8 minutes or until lightly browned. Do not overbake or they get too hard.

#2041 - Triple Chocolate Bars

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/2 cup Hershey's cocoa
1/4 cup white sugar
1/2 cup butter (melted)
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1/4 cup flour
1 egg
1 tsp. vanilla
1/2 tsp. baking powder
3/4 cup chopped nuts
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a bowl add graham cracker crumbs, cocoa, white sugar and melted butter--stir. Press mixture into a greased 9 x 13 cake pan. In a mixer add Eagle milk, flour, egg, vanilla, baking powder--beat until mixed. Remove from mixer--add chopped nuts--stir. Spread mixture over the crust. Sprinkle the chocolate chips over the top. Bake at 350 degrees for 25-30 minutes or until set. Cool completely. Cut into bars or squares.

#2040 - Ranch Chicken Salad

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts
1 tsp. canola oil
1 tsp. chili powder
1 - 16oz. bag salad greens (rinsed in cold water)
1 - 8oz. jar salsa (your choice of spiciness)
1 - 8oz. bottle ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed plain tortilla chips

In a skillet add oil and chili powder--stir. Add chicken and cook over medium heat until chicken is no longer pink inside. Cut chicken into bite sized pieces. In a large bowl add salad greens, chicken pieces, salsa, ranch dressing and shredded cheddar cheese--toss to coat. Top the salad with crushed tortilla chips.

#2039 - Roasted Peanut Butter Bars

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 stick softened butter
6 1/2 cups rice krispies cereal
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1/2 cup Kayro lite corn syrup
1/2 cup honey roasted peanuts (chopped)

In a microwave safe bowl add peanut butter chips and butter--microwave :20 seconds at a time, stirring in between, until mixture is melted and smooth. Add rice krispies to melted mixture--stir until coated. Press the mixture into a greased 9 x 13 cake pan. Place the cake pan in the freezer for 15-20 minutes or until firm. In a microwave safe bowl melt chocolate chips according to bag directions. Add corn syrup to melted chocolate--stir until mixed. Remove pan from freezer--spread melted chocolate mixture over the cereal mixture. Sprinkle the chopped peanuts over the top. Refrigerate until cold. Cut into squares or bars.

#2038 - Devil's Food Pie

(by Shirley McNevich)

2 cups cold milk
1 - 3.75oz. box Jell-O INSTANT devil's food flavor pudding mix
1 - 8oz. Cool Whip (thawed)
1 - 9" ready-made chocolate graham cracker crust
1 - 3.75oz. Jell-O INSTANT white chocolate pudding mix

In a bowl add 1 cup cold milk and devil's food pudding mix--stir with a whisk until thick. Add 1/2 of the Cool Whip--stir with a spoon until mixed. Pour the mixture into the chocolate graham cracker crust. In a bowl add 1 cup milk and white chocolate pudding mix--stir with a whisk until thick. Add the other 1/2 of the Cool Whip--stir with a spoon until mixed. Pour the mixture over the devil's food layer. Refrigerate overnight.

#2037 - Butter Almond Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup Domino's powdered sugar
1 tsp. almond extract
2 cups flour
1 cup finely chopped almonds

In a mixer add butter and 1/2 cup of the powdered sugar--beat. Add almond extract--beat. Add flour--beat. Remove bowl from mixer--add chopped almonds--stir with a wooden spoon. Shape the dough into 4 logs, then wrap each log in Saran wrap. Refrigerate dough logs overnight. The next day, remove one dough log from refrigerator--unwrap. Place log on a cutting board. Cut cookies from log in 1/4" pieces and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until slightly browned. Repeat with all dough. Cool cookies completely. Use remaining powdered sugar to dust the tops of the cooled cookies.

#2036 - Double Decker Fudge

(by Shirley McNevich)

1 cup Nestle's OR Reese's peanut butter chips
1 - 14oz. can Eagle condensed milk (not evaporated)
1 tsp. vanilla
1 cup Nestle's semi-sweet chocolate bits

In a microwave safe bowl add peanut butter chips and 2/3 cup of the Eagle milk--microwave in :30 second increments until chips are melted and mixture is smooth, stirring in between. Add 1/2 tsp. vanilla--stir. Pour mixture into a foil-lined 8" square pan. In a microwave safe bowl add remaining Eagle milk and chocolate bits--microwave in :30 second increments until chips are melted and mixture is smooth, stirring in between. Add 1/2 tsp. vanilla--stir. Spread the chocolate mixture evenly over the peanut butter layer. Cool completely. Refrigerate overnight. The next day dump the fudge on to a cutting board--peel off the foil. Cut into squares.

#2035 - Orange Punch

(by Shirley McNevich)

1 - 3.75oz. box orange Jell-O
1 1/2 cups white sugar
2 cups boiling water
46oz. Dole pineapple juice (cold)
2 cups lemon juice (from concentrate)
1 quart good quality orange sherbet
1 - 2 liter bottle 7UP (cold)

In a bowl add orange Jell-O powder, white sugar and boiling water--stir until dissolved. In a large bowl add cold pineapple juice, lemon juice and the hot orange Jell-O mixture--stir. Cool to room temperature, then refrigerate until cold. When ready to serve, pour pineapple mixture into a punch bowl--add cold 7UP--stir. Scoop all of the orange sherbet into the punch--stir. Serve immediately.

#2034 - Pumpkin Bars

(by Shirley McNevich)

4 eggs
1 3/4 cups white sugar
1 cup canola oil
2 cups Libby's canned pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 cup golden raisins

Place golden raisins in a saucepan--cover them with water. Turn heat to medium--bring water to a boil, then cook raisins for 5 minutes. Drain the raisins and let them cool to room temperature. In a mixer add eggs and white sugar--beat. Add canola oil and pumpkin--beat. Add baking powder, salt, cinnamon and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir with a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a tooth pick for doneness. Cool completely. Cut into bars or squares.

#2033 - Valentine's Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
5 eggs
1/2 cup canola oil
1 cup buttermilk
2 TBSP Hershey's cocoa
red food coloring
Frosting: 1 - 8oz. Philadelphia cream cheese
1/2 of a 1lb. box Domino's powdered sugar; 1 tsp. vanilla; 1/2 stick softened butter

In a mixer add eggs--beat. Add yellow cake mix and canola oil--beat. Add buttermilk and cocoa--beat. Add a few drops of red food coloring--beat (add more until it gets to the red color you like). Pour batter into a greased 9 x 13 cake pan. Bake at the temperature/time listed on the yellow cake mix box. Cool completely. Frosting: in a mixer add cream cheese--beat. Add vanilla and butter--beat. Slowly add powdered sugar--beat. If too thick, add a little milk and beat again. If too thin, add a little more powdered sugar and beat again. Add a few drops of red food coloring--beat. Frost the cake.

#2032 - Rice Cereal Squares

(by Shirley McNevich)

9 cups Chex rice cereal
1 cup Nestle's semi-sweet chocolate bits
1/2 cup Jif peanut butter
1/4 cup softened butter
1/2 tsp. vanilla
1 1/2 cups Domino's powdered sugar

In a microwave safe bowl add chocolate bits, peanut butter and butter--microwave on high for 30 seconds at a time (stirring after each 30 seconds) until mixture is smooth. Add vanilla--stir. Place rice cereal in a large bowl--pour chocolate mixture over cereal--stir until cereal is coated. Pour coated cereal into a large Ziploc bag--add powdered sugar to the bag. Seal the bag and shake to coat. Once coated, spread cereal on to wax paper. Cool completely.

#2031 - Hot Broccoli Dip

(by Shirley McNevich)

1 cup mayo
1 - 10oz. box frozen chopped broccoli (thawed and drained)
1 small jar (2oz.) diced pimentos (drained)
1/2 cup fresh grated Parmesan cheese
1 cup shredded mozzarella cheese

In a bowl add mayo, drained broccoli, drained pimentos, Parmesan cheese, and 1/2 cup of the mozzarella cheese--stir. Place mixture into a greased 9" pie plate. Place pie plate on a cookie sheet and bake at 350 degrees for 20-25 minutes. Remove from oven, sprinkle the rest of the mozzarella cheese over the top, return to oven and bake another 5-7 minutes or until bubbling hot. Serve with good quality crackers. Be careful--it will be very hot.

#2030 - Blackberry Frosting

(by Shirley McNevich)

1/2 cup softened butter
1 tsp. vanilla
a dash of salt
1 - 1lb. box Domino's powdered sugar
1/2 cup fresh blackberries (washed and drained)

In a mixer add butter, vanilla and salt--beat. Add blackberries--beat. Slowly add powdered sugar--beat. If frosting is too thick, add a little milk and beat again. If frosting is too thin, add a few more blackberries and beat again.

#2029 - Chicken Broth Polenta

(by Rachel Guarini - friend)

6 cups chicken broth
dry minced onions
1 3/4 cups yellow cornmeal
3 TBSP unsalted butter

In a saucepan over medium heat add chicken broth--bring to a boil. Add some dry minced onion (to your taste) to the broth--stir. Gradually whisk in the yellow cornmeal. Turn heat to low and cook until mixture thickens and cornmeal is tender (stirring often--takes about 15 minutes). Remove from heat. Add unsalted butter and stir until butter is melted. Pour the mixture into a glass bowl and let it cool/harden--it will take the shape of the bowl. Slice the polenta into pieces and add red pasta sauce--microwave until hot. Top with your favorite shredded cheese.

#2028 - Bev's Chocolate Cake

(by Bev [Persing] Knecht - friend)

2 cups sifted flour (measure before sifting)
1 tsp. baking powder
2 tsp. baking soda
3/4 cup Hershey's cocoa
2 cups white sugar
1/2 cup softened butter OR Crisco
1 cup hot brewed coffee (black)
1 cup milk
1 tsp. salt
1 tsp. vanilla
2 eggs
Glaze: 1/2 cup white sugar; 1 1/2 TBSP cornstarch; 1 - 1oz. square Baker's unsweetened baking chocolate (grated); a dash of salt; 1/2 cup boiling water; 1 1/2 TBSP softened butter; 1/2 tsp. vanilla

In a mixer add 1/2 cup butter OR Crisco and 2 cups white sugar--beat. Add cocoa--beat. Add hot coffee--beat. Into a bowl sift the flour, baking soda, baking powder and 1 tsp. salt--set aside. Add flour mixture and milk to mixer--beat until mixed, then beat for 2 minutes. Add eggs and 1 tsp. vanilla--beat 2 minutes longer. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake until it's just warm. In a saucepan add 1/2 cup white sugar, cornstarch, grated chocolate and salt--add boiling water--stir. Put saucepan on stove over low heat--cook and stir until all chocolate is melted and glaze is smooth. Remove from heat--add 1 1/2 TBSP butter and vanilla--stir until butter is melted and glaze is smooth. Spread the glaze immediately over warm cake (glaze will harden if you wait too long).

#2027 - Peanut Butter Chip Cookies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 tsp. vanilla
1 egg
1 - 12oz. bag Nestle's peanut butter morsels

In a mixer add butter, brown sugar and white sugar--beat. Add vanilla and egg--beat. Add salt and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add peanut butter chips--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 7-9 minutes. Let cookies cool slightly before removing from cookie sheets.

#2026 -Coconut Cream Cheese Cake

(by Shirley McNevich)

1 box Duncan Hines white OR yellow cake mix
1 - 3oz. box Jell-O instant vanilla pudding
1 1/3 cups water
4 eggs
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut
1 cup chopped nuts
Frosting: 1/3 cup softened butter; 2 - 3oz. Philadelphia cream cheese (softened); 1 - 16oz. box Domino's powdered sugar; 4 tsp. milk; 1 tsp. vanilla; 2 cups Baker's angelflake coconut

In a mixer add cake mix, pudding mix, water, eggs and canola oil--beat until mixed, then beat for 4 minutes. Remove bowl from mixer--add chopped nuts and 1 1/3 cups coconut--stir. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour. Cool for 20 minutes, then invert cake on to a cake plate. Cool completely. Frosting: in a mixer add butter and cream cheese--beat. Add milk and vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the top and all sides of the cooled cake. Sprinkle 2 cups of coconut all over the frosting. Refrigerate.

#2025 - Coconut Squares

(by Shirley McNevich)

3 1/3 cups Baker's angelflake coconut
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)
1 quart any flavor ice cream (slightly softened)
1/2 cup strawberry preserves (NOT jelly)

In a bowl add 2 cups of coconut and melted chocolate--stir until coconut is coated with chocolate. Press the mixture evenly into the bottom of an 8" square baking pan. Spoon the ice cream evenly over the coconut, pressing firmly using a spoon. Spread the strawberry preserves evenly over the ice cream. Press the rest of the coconut over the top of the preserves using a spoon. Freeze overnight. Defrost slightly before cutting into squares to serve.

#2024 - Easy Chocolate Peanut Butter Fudge

(by Shirley McNevich)

2 sticks Parkay margarine (melted)
1lb. Domino's powdered sugar
4 heaping TBSP Hershey's cocoa
1 tsp. vanilla
1 cup Jif peanut butter

In a bowl add melted Parkay, powdered sugar and cocoa--stir until mixed. Add vanilla and peanut butter--stir until smooth. Pour batter into a foil-lined 9 x 11 metal cake pan. Smooth out the top of the fudge using the back of a spoon. Refrigerate overnight. The next day, dump out the fudge on to a cutting board and peel off the foil. Cut into squares.

#2023 - Caramel Walnut Bars

(by Shirley McNevich)

2 cups flour
3/4 cup Domino's dark brown sugar (packed)
1 beaten egg
3/4 cup cold butter
3/4 cup chopped walnuts
24 unwrapped Kraft caramels
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)

In a bowl add brown sugar and egg--mix with a spoon. Add flour--stir. Add 1/2 cup of the cold butter--mix with a pastry blender until it makes crumbs. Add chopped walnuts to the crumbs--stir. Remove 2 cups of the crumb mixture and reserve for later. Press the remainder of the crumbs into the bottom of a greased 9 x 13 metal cake pan using the back of a spoon. Bake crust at 350 degrees for 15 minutes. In a heavy saucepan over low heat add condensed milk, unwrapped caramels and the other 1/4 cup butter--cook/stir until melted and smooth. Pour the caramel mixture over the hot crust. Sprinkle the reserved 2 cups of crumb mixture evenly over the caramel mixture. Return to oven and bake at 350 degrees for 20 minutes or until bubbling hot. Cool completely. Cut into bars.