#2114 - Toasted Coconut Topping

(by Shirley McNevich)

2 cups Baker's angelflake coconut

Spread coconut on a greased cookie sheet. Bake at 300 degrees. Watch it closely and remove from oven when coconut turns light brown. Cool completely. Sprinkle the toasted coconut over your favorite cake frosting.

#2113 - Baked Scalloped Oysters

(by Shirley McNevich)

1 pint fresh oysters (drained but save the juice)
crushed saltine crackers
1lb. butter (melted)

Grease a 9 x 13 glass baking dish. Crush crackers and completely cover the bottom of the baking dish with crushed crackers. Place the oysters in a single layer over the crushed crackers. Pour half of the melted butter all over the oysters. Pour oyster juice all over the top. Crush some more crackers and completely cover the top with crushed crackers. Pour the rest of the melted butter over the crackers. Bake at 350 degrees for 1 hour.

#2112 - Baked Noodles

(by Shirley McNevich)

1 - 8oz. bag egg noodles
1 small onion (chopped)
1/2 lb. sharp cheese (grated)
1 - 10.75oz. can Campbell's tomato soup
1/2 can water (use empty soup can to measure)
1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 green bell pepper (chopped)

Cook and drain noodles according to bag directions. In a skillet add ground chuck, chopped onions, chopped green bell peppers, salt and pepper--cook/stir over medium heat until meat is browned. In a bowl add drained noodles, water and tomato soup--stir. Add meat mixture and grated cheese--stir. Pour mixture into a greased 2 qt. casserole dish. Bake (covered) at 350 degrees for 30 minutes.

#2111 - Baked Corn and Broccoli

(by Shirley McNevich)

1 - 15oz. can cream style corn
1/2 cup milk
2 TBSP white sugar
1 - 10oz. box frozen chopped broccoli (thawed and drained)
1 small onion (chopped)
2 beaten eggs
2 TBSP flour
1/2 tsp. salt
2 slices buttered bread (broken into bite sized pieces)

In a bowl add milk, white sugar, flour, beaten eggs and salt--stir. Cook the broccoli according to box directions--drain. Grease a 2qt. casserole dish. Add corn to the greased dish. Add broccoli and chopped onions to corn--stir to mix. Add egg mixture to corn mixture--stir. Bake at 350 degrees for 30 minutes. Remove from oven, place buttered bread pieces over the top, return to oven and bake 30 minutes longer.

#2110 - Vanilla Fruit Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks (do NOT drain)
1 - 16oz. can Dole fruit cocktail (drained)
1 regular sized can mandarin oranges (drained)
2 bananas (peeled and sliced)
1 - 3oz. box Jell-O vanilla instant pudding

In a bowl add pudding mix powder and pineapple chunks with juice--stir. Add drained fruit cocktail and drained mandarin oranges--stir until mixed. Refrigerate until cold (preferably overnight). Just before serving, peel and slice bananas--add bananas and stir. If you don't wait to add the bananas they will turn brown.

#2109 - Swiss Burgers

(by Shirley McNevich)

1lb. ground chuck
salt
pepper
1 onion (chopped)
1 - 10oz. can mushrooms (drained)
3 - 10.75oz. cans Campbell's tomato soup
1 can water (use empty soup can to measure)

Form the ground chuck into four hamburger patties. Salt and pepper each side of each burger patty. Spray a skillet with Pam. Place patties in the skillet--turn heat medium. Brown the burger patties on both sides, then add the drained mushrooms and chopped onions--turn heat to simmer, and simmer until burgers are done to your liking (if they get too dry while simmering, add a few tablespoons of water). In a Dutch oven add tomato soup and 1 can of water--stir. Remove onions and mushrooms from the skillet and add them to the tomato soup mixture--stir. Carefully place cooked hamburgers into the soup mixture. Put the lid on the Dutch oven and bake at 375 degrees for 30 minutes, then turn the burgers and bake 30 minutes longer. Serve hamburgers on rolls. Use a slotted spoon to add some of the mushrooms and onions to the top of each burger.

#2108 - Chocolate Chip Cream Cheese Squares

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
2 eggs
3/4 cup white sugar
1 TBSP vanilla
2 rolls refrigerated ready-made chocolate chip cookie dough

In a mixer add cream cheese--beat. Add eggs, white sugar and vanilla--beat, then set aside. Grease a 9 x 13 cake pan. Unwrap one roll of cookie dough and press the dough evenly into the bottom of the greased pan. Spread the cream cheese mixture evenly over the cookie dough. Unwrap the second roll of cookie dough and spread it over the cream cheese layer. Bake at 350 degrees for 35-40 minutes. Cool completely. Cut into squares or bars.

#2107 - Hot Chicken Wings

(by Shirley McNevich)

2 1/2 lbs. chicken wings (thawed)
1/2 cup Frank's red hot cayenne pepper sauce
1/3 cup butter (melted)

Grease jelly roll pans (pans with a lip on all sides). Place chicken wing pieces into a single layer on the greased pans. Bake at 500 degrees for 10 minutes. Remove from oven, use tongs to flip all wing pieces, return to oven and bake 10 minutes longer at 500 degrees. In a large bowl add pepper sauce and melted butter--stir to mix. Add cooked wings to the sauce--toss to coat. Serve immediately.

#2106 - Apple Pecan Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/2 stick butter (melted)
1 1/2 cups + 2 TBSP Domino's dark brown sugar
4 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
1 cup Breakstone's sour cream
4 eggs
4 cups chopped baking apples (washed, peeled and cored before chopping)
3/4 cup chopped pecans
1 tsp. cinnamon

Grease a 9 x 13 cake pan. In a bowl add graham cracker crumbs, melted butter and 2 TBSP brown sugar--stir to mix. Press the mixture into the bottom of the greased pan. Bake at 325 degrees for 10 minutes. In a mixer add cream cheese--beat. Add vanilla and 1 cup brown sugar--beat. Add eggs--beat. Add sour cream--beat until smooth. Pour the batter into the baked crust. In a bowl add 1/2 cup brown sugar, chopped apples, chopped pecans and cinnamon--stir until mixed. Sprinkle the mixture over the cream cheese batter. Bake at 325 degrees for 1 hour or until center is almost set. Cool completely. Refrigerate overnight.

#2105 - Quick Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
2/3 cup + 3 TBSP white sugar
1 cup Breakstone's sour cream
a dash of salt
2 eggs
2 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla

In a mixer add cream cheese and 2/3 cup white sugar--beat. Add salt--beat. Add eggs--beat. Add 1 tsp. vanilla--beat for 5 minutes. Pour batter into graham cracker crust. Bake at 350 degrees for 25 minutes. Cool the cheesecake for 10 minutes. In a bowl add sour cream, 3 TBSP white sugar and 1 tsp. vanilla--stir until mixed. Spread the mixture over the top of the cheesecake. Return to oven and bake at 350 degrees for 10 minutes. Cool completely. Refrigerate overnight.

#2104 - Chocolate Toffee Bars

(by Shirley McNevich)

1 3/4 cups flour
3/4 cup Domino's dark brown sugar (packed)
3/4 cup cold butter
2 squares Baker's unsweetened baking chocolate (melted)
1 - 14oz. can Eagle brand sweetened condensed milk
1 egg
1 tsp. vanilla
6 - 1.4oz. Hershey's Heath bars (chocolate coated toffee)
1 cup chopped nuts (optional)

In a bowl add Eagle milk and melted baking chocolate--stir until blended. Unwrap and cut the Heath bars into small pieces. In a bowl add flour, brown sugar and cold butter--mix with a pastry blender until it makes crumbs. Press the crumb mixture into a greased 9 x 13 glass baking dish. Bake at 325 degrees for 15 minutes. In a mixer add chocolate milk mixture, egg and vanilla--beat until mixed. Spread the mixture over the baked crust. Sprinkle the toffee pieces and nuts evenly over the top. Bake at 325 degrees for 20-25 minutes. Cool completely. Cut into squares or bars.

#2103 - Pepperoni Cracker Appetizers

(by Shirley McNevich)

1 bag sliced pepperoni (large slices)
1 box good quality round crackers
1 bag shredded mozzarella cheese
1 jar of your favorite pasta sauce

Spread crackers in a single layer on an ungreased baking sheet. Place one slice of pepperoni on each cracker. Use a spoon to spread a little pasta sauce on top of each pepperoni slice. Sprinkle shredded mozzarella cheese on top of the pasta sauce on each. Bake at 350 degrees just until cheese melts. Serve immediately. If desired, sprinkle a little oregano over the shredded cheese before baking.

#2102 - Spaghetti Chicken Parmesan

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt and pepper
1 beaten egg
1/2 cup dry Italian bread crumbs
2 TBSP olive oil
2 cups of your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese
4 cups hot cooked/drained spaghetti (cooked/drained according to box directions)
Parmesan cheese for sprinkling

Salt and pepper both sides of the chicken breasts. Dip each chicken breast in the beaten egg, then dip them in the bread crumbs to coat both sides. Put the olive oil in a skillet over medium heat--add chicken pieces to the skillet. Cook/brown chicken pieces until browned on both sides, then set aside. In a separate skillet add spaghetti sauce--turn heat to medium low and cook/stir until sauce is hot. Add chicken pieces to the sauce. Cover and cook for 5 minutes or until chicken is no longer pink. Remove lid, add cheese to chicken and cook until cheese melts. Place spaghetti on four plates, add a chicken piece and sauce on top of the spaghetti on each plate. Sprinkle with Parmesan cheese if desired.

#2101 - Root Beer Frosting

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick softened Parkay margarine
1 tsp. vanilla
6 TBSP root beer soda (regular--not diet)

In a mixer add Parkay, vanilla, and root beer--beat. Slowly add powdered sugar--beat. Taste--if root beer flavor is not strong enough, add a little more root beer and beat again. Once it is flavored to your taste, if frosting is too thin add a little more powdered sugar and beat again. If frosting is too thick add a little milk and beat again.

#2100 - Coffee Cheesecake Squares

(by Shirley McNevich)

Crust: 1 1/2 sticks softened butter; 1/2 cup Domino's powdered sugar; 1 1/2 cups flour
Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2/3 cup white sugar; 2 eggs; 1 TBSP instant coffee (powder--not mixed with water); 1 TBSP brewed black coffee; 1 tsp. vanilla

Grease a 9 x 13 glass baking dish with Pam. In a mixer add butter and powdered sugar--beat. Add flour--beat until mixed. Press the batter mixture into the bottom of the greased glass baking dish. Bake at 350 degrees for 15-20 minutes or until lightly browned--cool crust for 20 minutes. In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Remove bowl from mixer--reserve 1 1/2 cups of the cream cheese batter. In a cup add brewed coffee and instant coffee powder--let it stand for 5 minutes, then stir it until instant coffee is dissolved. Add the coffee mixture to the reserved 1 1/2 cups cream cheese mixture--stir until blended. Add the vanilla to the plain cream cheese mixture--stir until mixed. Use a tablespoon to alternate plain cream cheese mixture and coffee cream cheese mixture all over the bottom of the warm crust. Use a tableknife to carefully marble the two cream cheese mixtures together. Bake at 350 degrees for 25-30 minutes or until set. Cool completely. Refrigerate overnight. Cut into squares.

#2099 - Butterscotch Raisin Bars

(by Shirley McNevich)

1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 stick softened butter
1/2 cup Domino's dark brown sugar (packed)
2 eggs
1 cup Nestle's butterscotch bits (melted according to bag directions)
1 tsp. vanilla
1/2 cup raisins
1/3 cup Nestle's semi-sweet chocolate bits (melted according to bag directions)

In a saucepan add raisins--cover them with water. Turn heat to medium--bring to a boil, cook/stir for 5 minutes, then drain them and set aside. In a mixer add butter and brown sugar--beat. Add eggs--beat. Add baking powder, salt and flour--beat. Add vanilla--beat. Add melted butterscotch bits--beat. Remove bowl from mixer--add drained raisins--stir with a wooden spoon. Spread mixture into a greased square baking pan. Bake at 350 degrees for 23-25 minutes or until center is set. Cool completely. Drizzle melted chocolate chips over the top. Cut into bars or squares.

#2098 - Condensed Chocolate Cheesecake

(by Shirley McNevich)

3/4 cup graham cracker crumbs
1/4 cup white sugar
3 - 8oz. Philadelphia cream cheese (softened)
1/3 cup Hershey's cocoa
3 TBSP flour
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3 egg whites
1 whole egg
1/4 cup Nestle's semi-sweet chocolate bits (melted according to bag directions)
2 tsp. vanilla

Grease a 9" springform pan. In a bowl add graham cracker crumbs and white sugar--stir. Sprinkle the graham cracker mixture evenly over the bottom of the greased springform pan. In a mixer add cream cheese--beat. Add cocoa and flour--beat. Add Eagle milk, egg whites, 1 whole egg, melted chocolate bits and vanilla--beat until smooth. Pour batter into springform pan. Bake at 300 degrees for 45-50 minutes or until center is set. Cool completely. Refrigerate overnight.

#2097 - Double Chocolate Walnut Bars

(by Shirley McNevich)

1 1/2 cups flour
3/4 cup Domino's powdered sugar
1/3 + 1/4 cup Hershey's cocoa
1/4 tsp. salt
3/4 cup butter (melted)
2 beaten eggs
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
2 tsp. vanilla
1/2 tsp. baking powder
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup chopped California walnuts

In a bowl add 1 1/4 cups flour, powdered sugar, 1/3 cup cocoa and salt--stir. Add melted butter and 1 beaten egg--stir until mixed. Spread the mixture in the bottom of a greased 9 x 13 cake pan. In a mixer add Eagle milk, 1/4 cup flour, 1/4 cup cocoa, 1 egg--beat. Add vanilla and baking powder--beat. Spoon the mixture over the other layer in the cake pan. Sprinkle the chocolate chips and chopped walnuts all over the top. Bake at 350 degrees for 30-35 minutes. Cool completely. Cut into bars or squares.

#2096 - Caramel Brownie Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1/2 cup chopped California walnuts
20 Kraft caramels (unwrapped)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 beaten egg
2 TBSP butter (melted)
1 - 6oz. bag Nestle's semi-sweet chocolate bits (melted according to bag directions)

Grease a pie plate--insert pie dough, spray the inside of the dough with Pam and flute the edges. Sprinkle the chopped walnuts over the bottom of the dough. In a saucepan over low heat add caramels and 2/3 cup of the condensed milk--cook/stir until melted and smooth. Spread the hot caramel mixture over the walnuts in the pie dough. In a bowl add beaten egg, melted butter--beat with a whisk. Add the rest of the condensed milk--stir with a whisk until mixed. Add melted chocolate chips to egg mixture--stir until mixed. Pour the egg mixture evenly over the caramel in the pie dough. Bake at 325 degrees for 35 minutes or until center is set. Cool completely.

#2095 - Chicken and Pasta

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
salt and pepper
1 TBSP olive oil
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1/4 tsp. garlic powder
2 cups frozen mixed vegetables (cauliflower, broccoli and carrots)
2 cups uncooked egg noodles

Salt and pepper chicken breasts, then cut them into bite sized pieces. In a skillet over medium heat add olive oil and chicken pieces--stir/cook until chicken pieces are browned and no longer pink inside. Add soup, water, garlic powder and frozen vegetables--stir/cook until boiling. Once boiling, add egg noodles--cook/stir until noodles are tender and vegetables are hot.

#2094 - Cream of Broccoli Casserole

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of broccoli soup
1/2 cup milk
1 tsp. soy sauce
a dash of pepper
1 - 2.8oz. can French's french fried onions
2 - 10oz. boxes frozen broccoli spears (cooked according to box directions)

Cook broccoli according to box directions--drain. In a bowl add soup, milk, soy sauce and pepper--stir until mixed. Grease a 2qt. casserole dish. Layer half of the drained broccoli on the bottom of the casserole. Pour half of the soup mixture over the broccoli. Sprinkle half of the french fried onions over the soup. Repeat layers with the rest of the broccoli, soup and french fried onions. Bake at 350 degrees for 25 minutes or until hot.

#2093 - Milk Chocolate Bars

(by Shirley McNevich)

2 cups chopped peanuts
1/4 cup white sugar
4 TBSP butter (melted)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
2 TBSP butter
2 tsp. vanilla
1 - 6oz. bag Nestle's milk chocolate bits

In a bowl add 1 1/2 cups chopped peanuts, 4 TBSP melted butter and white sugar--stir until mixed. Press the mixture into the bottom of a square baking pan. Bake at 350 degrees for 16-18 minutes or until edges are browned. In a saucepan add Eagle milk and 2 TBSP butter--turn heat to medium--stir/cook until boiling. Once boiling, stir/cook until it thickens. Remove from heat--add vanilla--stir. Spoon the milk mixture over the hot crust. Return to oven and bake at 350 degrees for 12 minutes or until golden brown. As soon as you remove it from the oven, spread the milk chocolate bits all over the top. Let it stand for 2 minutes, then spread the melted chocolate bits all over the top using a greased spatula. Sprinkle the other 1/2 cup chopped peanuts over the melted chocolate. Cool completely. Refrigerate until cold. Cut into squares or bars.

#2092 - Lemon Raisin Bars

(by Shirley McNevich)

2 cups raisins
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 lemon (1 TBSP of the lemon juice; 1 TBSP of the zest)
1 1/3 cups Domino's dark brown sugar (packed)
3/4 cup softened butter
2 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 cups Quaker quick oats

In a saucepan add raisins, Eagle milk, lemon juice and lemon zest--turn heat to medium and stir/cook just until mixture starts to bubble. Remove from heat--cool completely. In a mixer add brown sugar, butter and vanilla--beat. Add flour, baking soda and salt--beat. Remove bowl from mixer--add oats--stir with a wooden spoon. Reserve 1 1/2 cups of the brown sugar mixture. Grease a 9 x 13 cake pan. Press the brown sugar mixture (NOT the reserve) into the bottom of the greased pan. Spread the raisin mixture over the crust but leave a small gap all around the edges without the raisin mixture (about 1/2" from each side). Sprinkle the reserved brown sugar mixture over the raisin mixture. Use the back of a wooden spoon to lightly press the brown sugar mixture into the raisin mixture. Bake at 375 degrees for 25-30 minutes or until browned. Cool completely. Cut into squares or bars.

#2091 - Brown Sugar Peanut Butter Brownies

(by Shirley McNevich)

1 - 16oz. jar Jif smooth peanut butter
1 1/2 cups Domino's dark brown sugar (packed)
3/4 cup butter (melted)
4 beaten eggs
1 cup flour
1 tsp. baking powder
a dash of salt
1 cup Nestle's peanut butter morsels
Frosting: 3 cups Domino's powdered sugar; 1 tsp. vanilla; 3 TBSP milk

Grease a 9 x 13 cake pan. Scoop all of the peanut butter into a bowl--stir it until mixed and smooth. Measure 1 1/4 cups of peanut butter and put in it in a separate bowl with the brown sugar and 1/2 cup melted butter--mix until smooth. Add 4 beaten eggs--stir until mixed and smooth. Add flour, baking powder and salt--stir just until mixed. Spread batter into the greased pan. Bake at 350 degrees for 25-30 minutes or until brownies start to pull away from the edge of the pan. Cool completely. Frosting: in a mixer add the remaining peanut butter, the rest of the melted butter, vanilla and milk--beat. Slowly add the powderd sugar--beat until smooth. If too thick, add a little more milk--beat. Frost the brownies. Sprinkle the peanut butter morsels over the frosting.

#2090 - Grape Pineapple Punch

(by Shirley McNevich)

3 cups cold purple grape juice
1 - 46oz. can cold unsweetened pineapple juice
2 cups boiling water
3 tea bags
4 cups cold ginger ale
2 oranges

In a bowl add 2 cups boiling water and 3 tea bags--steep tea for 10 minutes, then remove tea bags. Cool tea to room temperature, then refrigerate until cold. In a punch bowl add grape juice, pineapple juice and iced tea--stir until mixed. When ready to serve add ginger ale--stir. Slice oranges and float them on the top of the punch.

#2089 - Sausage and Linguine Pasta Salad

(by Shirley McNevich)

1lb. sausage (cut into coin shaped pieces)
1 or 2 green bell peppers (diced)
1 or 2 red bell peppers (diced)
3oz. black olives (drained and cut into small pieces)
1 - 8oz. frozen peas (thawed and drained)
olive oil
2 cups uncooked linguine pasta
1 cup Italian dressing
garlic powder
oregano

Cook and drain pasta according to box directions--do not rinse. In a skillet over medium heat add a little olive oil, sausage pieces, diced peppers--cook/stir until sausage is browned and peppers are tender. Remove from heat--cool to room temperature. Add olives and peas--stir. In a bowl add drained pasta, sausage mixture, Italian dressing, a pinch of garlic powder and a pinch of oregano--toss to coat and mix. Refrigerate until cold.

#2088 - Grilled Chicken Pasta Salad

(by Shirley McNevich)

2 cups bowtie pasta (cooked and drained according to box directions--do not rinse)
2 cups fresh broccoli pieces
2 - 3oz. chicken breasts
salt
pepper
1 cup cherry tomatoes (halved)
1/2 cup Italian dressing
1/2 cup shredded cheese (your choice of flavor)
1/4 cup sliced olives
1/4 cup grated Parmesan cheese

Salt and pepper both sides of chicken breasts--grill them until no longer pink inside. Cut chicken breasts into bite sized pieces. When cooking pasta, add broccoli pieces to boiling pasta during last 2 minutes of cooking--drain but do not rinse. In a bowl add chicken pieces, shredded cheese, Italian dressing and olives--toss to coat. Add pasta, broccoli and Parmesan cheese--toss until mixed. Refrigerate until cold. Just before serving, add halved tomatoes--toss until mixed.

#2087 - Baked Ham and Broccoli

(by Shirley McNevich)

1 loaf French bread (day old if possible)
1/2 cup butter (melted)
2 cups shredded cheddar cheese
2 cups frozen chopped broccoli (thawed and drained)
2 cups cooked ham pieces (bite sized)
4 eggs
2 cups milk
1/4 tsp. pepper

Grease a 9 x 13 glass baking dish. Cut the French bread into bread cubes--you need enough to make 2 1/2 to 3 cups of bread cubes. In a bowl add bread cubes and melted butter--toss to coat. Spread half of the bread cubes over the bottom of the baking dish. Spread 1/2 of the shredded cheddar cheese over the bread cubes. Spread 1/2 of the broccoli over the cheese. Spread all of the ham pieces over the broccoli. Spread remaining broccoli over the ham. Spread remaining cheese over the broccoli. Spread remaining bread cubes over the cheese. In a bowl add eggs, milk and pepper--beat with a whisk. Pour egg mixture all over the top of the bread cubes. Cover dish with foil and refrigerate overnight. The next day remove foil, place baking dish in cold oven. Turn oven to 350 degrees and bake until inserted knife comes out clean and middle of mixture is hot.

#2086 - Cream Cheese Deviled Eggs

(by Shirley McNevich)

12 hard boiled eggs
2oz. Philadelphia cream cheese (softened)
1/4 cup mayo
1 TBSP French's yellow mustard
1/2 tsp. cider vinegar
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. onion powder
paprika for sprinkling

Peel hard boiled eggs and cut them in half lengthwise. Carefully remove yolks and place them in a bowl--set egg whites aside. Mash the yolks with a fork. Add cream cheese, mayo, yellow mustard, cider vinegar, salt, pepper and onion powder to mashed egg yolks--beat with a fork until mixture is smooth. Use one heaping tsp. of yolk mixture to fill each egg white. Sprinkle paprika over the top of each egg. Refrigerate on an egg plate or dinner plate.

#2085 - Black and White Caramel Brownies

(by Shirley McNevich)

3/4 cup flour
3/4 cup Hershey's cocoa
1/4 tsp. salt
1 stick butter (softened)
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
3 eggs
2 tsp. vanilla
1 cup chopped pecans
3/4 cup Nestle's white chocolate chips
1/2 cup caramel ice cream topping
3/4 cup Nestle's semi-sweet chocolate chips

Grease an 8 x 8 brownie pan--set aside. In a mixer add softened butter, white sugar and brown sugar--beat. Add 2 eggs--beat. Add vanilla--beat. Add cocoa, salt and flour--beat just until mixed. Reserve 3/4 cup of the batter. Spread the rest of the batter into the greased pan. Sprinkle the chopped nuts and the white chocolate chips over the top of the batter. Drizzle the caramel topping over the batter. In a bowl add 3/4 cup reserved batter and 1 beaten egg--stir until mixed. Add the chocolate chips to reserved batter--stir. Pour the reserved batter evenly over the top of the caramel topping. Bake at 350 degrees for 30-35 minutes or until center is set. Cool completely. Cut into squares.

#2084 - Skillet Chicken and Macaroni

(by Shirley McNevich)

1 - 7.25oz. box Kraft macaroni and cheese dinner
1 TBSP olive oil
1lb. boneless/skinless chicken breasts cut into bite sized pieces
1 - 14.5oz. can diced tomatoes (drained)
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1/2 to 1 cup shredded cheddar cheese

Prepare the macaroni and cheese dinner according to box directions--set aside. Salt and pepper both sides of the chicken breasts, then cut them into bite sized pieces. In a skillet add olive oil and cut chicken pieces--cook/stir over medium heat until no longer pink inside. Keep heat at medium--add drained diced tomatoes and undilluted cream of chicken soup--cook/stir until mixture is hot. Once hot, add prepared macaroni and cheese to chicken mixture--stir until mixed. Reduce heat to low, sprinkle the cheese over the top and cover with a lid until cheese is melted.