#2633 - Sausage and Corn Chowder

(by Shirley McNevich)

1 1/2 cups milk
1 - 14oz. can DelMonte cream style corn
1 cup smoked sausage pieces
1lb. red potatoes (washed, peeled and diced)
1 - 15oz. can DelMonte whole kernel corn (drained)
1 cup shredded cheddar cheese

Cut sausage into coin shaped pieces, then cut each coin shaped piece into quarters. Add sausage pieces to a measuring cup until you have 1 cup (more if you wish). In a skillet over medium heat add sausage pieces--cook/stir until sausage is browned. In a pot add the diced potatoes and 1 tsp. salt--cover with water, bring to a boil, then cook diced potatoes until tender. Drain the potatoes but do not rinse them. In a Dutch oven add milk and cream style corn--stir. Add cooked sausage, cooked potatoes and whole kernel corn--stir until mixed. Turn heat to medium--cook/stir until mixture is hot. Add shredded cheese--stir until melted.

#2632 - Glazed Sugar Cookies

(by Shirley McNevich)

1 cup softened butter
1 1/2 cups white sugar
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla
2 3/4 cups flour
Glaze: 3 or 4 tsp. milk; 1 tsp. vanilla; 1 cup Domino's powdered sugar

In a mixer add butter and white sugar--beat. Add eggs--beat. Add cream of tartar, baking soda, salt and 2 tsp. vanilla--beat. Slowly add flour--beat. Cover and chill dough overnight. The next day, shape dough into 1" balls and place on greased cookie sheets. Flatten cookies with the greased bottom of a drinking glass. Bake at 375 degrees for 10 minutes. Cool completely. Glaze--in a bowl add powdered sugar, 1 tsp. vanilla and 3 tsp. milk--stir well. If glaze is too thick add one more tsp. of milk--stir. Glaze the cooled cookies.

#2631 - Pecan Sandies

(by Shirley McNevich)

3 sticks softened butter
1 cup white sugar
2 eggs
1 TBSP vanilla
1 TBSP water
4 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups toasted pecans (chopped)

In a mixer add butter and white sugar--beat. Add eggs, vanilla and water--beat. Add salt and baking soda--beat. Add chopped pecans--beat. Slowly add flour--beat. Rolls the dough into 1" balls and place them on greased cookie sheets. Grease the bottom of a drinking glass and use the bottom of the glass to flatten each dough ball. Bake at 325 degrees for 15-20 minutes.

#2630 - Bacon Mashed Potatoes

(by Shirley McNevich)

8 slices cooked bacon (save the grease)
2 TBSP bacon grease
4 lbs. red potatoes
1 cup milk
2 TBSP softened butter
2 TBSP chives
salt and pepper

Fry the bacon in a skillet--save 2 TBSP of the bacon grease. Place the bacon on paper towels to soak up any extra grease, then crumble the bacon. Wash the potatoes but do not peel them. Cut each potato into quarters. In a Dutch oven add the potato quarters--cover them with water and add 1 tsp. salt. Over medium heat bring to a boil--cook potatoes until fork tender, then drain the potatoes. In a large bowl add potatoes--mash with a potato masher (the skins should start breaking into smaller pieces). Add milk, butter and reserved 2 TBSP bacon grease--continue mashing with a potato masher until well mixed. Add chives, crumbled bacon and salt/pepper to your taste--stir well. If you wish, fry extra bacon and crumble it over the top of the mashed potatoes before serving.

#2629 - Caramel Apple Squares

(by Shirley McNevich)

1 3/4 cups flour
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter
1 cup chopped walnuts
20 Kraft caramels (unwrapped)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 21oz. can apple pie filling

In bowl add flour, oats, brown sugar, baking soda, salt and butter--mix with a pastry blender to make crumbs. Reserve 1 1/2 cups of the crumb mixture--set aside. Press the rest of the crumbs on the bottom of a greased 9 x 13 baking pan. Bake at 375 degrees for 15 minutes. Add chopped walnuts to the reserved 1 1/2 cups crumb mixture--stir to mix. In a saucepan over low heat add condensed milk and unwrapped caramels--cook/stir over low heat until smooth. Spread the apple pie filling over the baked crust. Drizzle the caramel mixture over the apple pie filling. Sprinkle the reserved crumb mixture over the caramel. Bake at 375 degrees for 20 minutes or until set. Cool completely. Cut into bars or squares.

#2628 - Black and White Cookies

(by Shirley McNevich)

Batter: 2 sticks softened butter; 1 3/4 cups white sugar; 4 eggs; 1 cup milk; 1 tsp. vanilla; 2 1/2 cups CAKE FLOUR; 2 1/2 cups regular flour; 1 tsp. baking powder

Frosting: 4 cups Domino's powdered sugar; 1/3 cup boiling water; 1 square Baker's bittersweet baking chocolate (melted according to box directions)

In a mixer add butter and white sugar--beat. Add eggs, milk and vanilla--beat. Add baking powder--beat. Slowly add cake flour and regular flour--beat. Form dough into walnut sized balls and place them on greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool completely. Frosting: in a mixer add powdered sugar and add 1 TBSP boiling water at a time--beat. Repeat adding water as necessary until frosting is spreadable. Place half of the frosting into each of two bowls. Add the melted chocolate to one of the bowls of frosting--stir well. Frost half of each cookie with the white frosting and the other half of each cookie with the chocolate frosting.

#2627 - Angelfood Cream Cake

(by Shirley McNevich)

1 baked angelfood cake
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup water
1 tsp. vanilla
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
2 cups heavy whipping cream (whipped according to package directions)
1 can Lucky Leaf cherry, strawberry or blueberry pie filling

After angelfood cake has been baked and removed from its pan, carefully use a large bread knife to slice horizontally through the whole middle of the cake (so you end up with two layers). Cut each layer into smaller square sized pieces and arrange half of them in the bottom of a 9 x 13 cake pan. In a mixer add condensed milk, water and vanilla--beat. Add pudding mix--beat well. Refrigerate the pudding mixture for 10 minutes, then remove it from the refrigerator and add the whipped whipping cream--stir to mix. Spread half of the pudding mixture over the cake pieces in the pan. Spread half of the pie filling over the cream mixture. Make another layer of cake slices on top of the pie filling. Spread the rest of the cream mixture over the cake slices. Spread the rest of the pie filling over the top. Refrigerate until cold.

#2626 - Chocolate Cake Flour Cake

(by Shirley McNevich)

1 - 4oz. bar German sweet chocolate (baking chocolate)
1/2 cup boiling water
1 cup softened butter
2 cups white sugar
4 eggs
2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 cups sifted cake flour (measure before sifting)
1 cup buttermilk

Break the baking chocolate into small pieces and drop them into the boiling water--stir until chocolate is melted, then set aside. In a mixer add butter and white sugar--beat. Add 4 egg yolks--beat. Add melted chocolate mixture and vanilla--beat. Add buttermilk--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer. In another mixer bowl add 4 egg whites--beat until stiff. Add egg whites to batter--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2625 - Swiss Steak in a Bag

(by Shirley McNevich)

1 large plastic Reynolds oven bag (14" x 20")
2 TBSP flour
2 - 14.5oz. cans Italian stewed tomatoes
2 tsp. white sugar
1 tsp. French's yellow mustard
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. boneless sirloin tip steak (1/2" thick)

Open the oven bag and put the flour in the oven bag--close the top and shake until the flour coats the inside of the bag. Place the oven bag into a large glass baking dish. In a bowl add both cans of tomatoes, white sugar, mustard, salt and pepper--stir until mixed. Pound the steak to 1/2" thickness or less if possible, then cut the steak into smaller pieces (your choice of size). Drop the steak pieces into the tomato mixture so that they are covered. Place foil over the top of the bowl and let the steaks sit in the tomato mixture for at least an hour. When ready to bake, carefully open the large oven bag and pour the steak and tomato mixture into the oven bag. Close the oven bag with the tie that comes with the bag. Use a sharp knife to cut a few slits in the top of the oven bag. Make sure the oven bag is sitting in the glass baking dish. Bake at 350 degrees for 45-50 minutes or until steak is very tender.

#2624 - Buttery Pound Cake

(by Shirley McNevich)

2 cups softened butter (NO substitutes)
3 cups white sugar
6 eggs
4 cups flour
3/4 cup milk
2 tsp. vanilla

In a mixer add add butter and white sugar--beat. Add eggs--beat. Add milk and vanilla--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" tube cake can. Bake the pound cake at 300 degrees for 1 hour 40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely. Dust with powdered sugar if desired.

#2623 - Apple Streusel Coffee Cake

(by Shirley McNevich)

Topping: 1 1/4 cups Domino's dark brown sugar (packed); 3/4 cup flour; 1/2 cup cold butter (cut into small pieces); 2 tsp. cinnamon; 1 cup chopped walnuts

Batter: 3 1/4 cups flour; 1 1/2 tsp. baking powder; 3/4 tsp. baking soda; 1 1/2 sticks softened butter;
1 1/4 cups white sugar; 3 eggs; 2 tsp. vanilla; 1 - 16oz. tub plain yogurt; 2 granny smith apples (washed, peeled, cored and diced)

Grease and flour a bundt cake pan. In a bowl add brown sugar, 3/4 cup flour, cold butter pieces and cinnamon--mix with a pastry blender to make crumbs. Add chopped walnuts--stir and set aside. In a bowl add 3 1/4 cups flour, baking powder and baking soda--stir. In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add vanilla and yogurt--beat. Slowly add flour mixture--beat just until mixed. Pour half of the batter into the prepared bundt cake pan. Sprinkle 1/4 cup of the topping mixture over the batter. Spread all of the diced apples over the topping. Sprinkle 1/2 cup of the topping mixture over the diced apples. Pour the rest of the batter over the top. Sprinkle the remaining topping over the batter. Use the back of a spoon to lightly press the topping mixture into the batter. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen the cake and invert on to a cake plate. Cool completely before cutting.

#2622 - Chocolate Peanut Butter Grahams

(by Shirley McNevich)

1 bag Nestle's semi-sweet chocolate bits
1/2 bar paraffin wax
1 box good quality graham crackers
1 jar Jif peanut butter

Open the graham crackers and break them according to the smallest line scored on the graham crackers. Spread peanut butter on one graham cracker and cover it with another graham cracker. Repeat with as many graham crackers as you wish. In a double boiler add chocolate chips and paraffin wax--melt/stir over low heat until melted and smooth. Dip each graham cracker sandwich into the melted chocolate. Place them on wax paper to set.

#2621 - Easy Peanut Butter Fudge

(by Sue Sheaffer - friend)

2 cups white sugar
1/2 cup milk
1 1/3 cups Jif peanut butter
1 - 7oz. jar Fluff marshmallow cream

In a saucepan add white sugar and milk--cook/stir over medium low heat until it comes to a rolling boil. Once boiling, cook/stir for 3 minutes. Remove from heat--add peanut butter and marshmallow cream--stir until mixed and smooth. Pour mixture into an 8 x 8 foil lined pan. Cool to room temperature, then refrigerate until cold. Remove from refrigerator, dump out the fudge, peel off the foil and cut the fudge into squares.

#2620 - Strawberry Preserves Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
3 TBSP butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
3 eggs
1 tsp. vanilla
1 cup strawberry preserves

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir until mixed. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 325 degrees for 10 minutes. In a mixer add cream cheese--beat. Add 3/4 cup white sugar and eggs--beat. Add vanilla--beat. Pour batter into baked crust. Bake at 450 degrees for 10 minutes, then without opening the oven door reduce heat to 250 degrees. Bake at 250 degrees for 30 minutes or until center is almost set. Cool completely, then refrigerate until cold. Spread strawberry preserves over the top before serving.

#2619 - Nutty Chocolate Fudge

(by Shirley McNevich)

2 cups Nestle's semi-sweet chocolate bits
1 cup Nestle's milk chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup chopped nuts
1 tsp. vanilla

In a saucepan over low heat add all of the chocolate bits and condensed milk--cook/stir until melted. Remove from heat--add vanilla and chopped nuts--stir quickly. Pour mixture into a fudge lined 8" square pan. Cool to room temperature, then refrigerate until cold. Remove from rerigerator, remove fudge, peel off the foil and cut fudge into squares.

#2618 - Sweet Potato Spice Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 cup leftover candied sweet potatoes (mashed)
1 TBSP pumpkin pie spice
1/2 cup golden raisins
1/2 cup chopped walnuts

In a saucepan add raisins--cover them with water, bring to a boil, cook them for 5 minutes, then drain the raisins. Prepare cake batter according to box directions. Add mashed sweet potatoes and pumpkin pie spice to the batter--beat well. Remove bowl from mixer--add drained raisins and chopped nuts--stir. 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 with cream cheese frosting.

#2617 - Pirate Cookies

(by Shirley McNevich)

1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks softened butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1 - 10oz. bag Nestle's Treasures semi-sweet chocolate baking pieces
1/2 cup chopped nuts (optional)

In a bowl add flour, baking soda and salt--stir. In a mixer add butter, white sugar and brown sugar--beat. Add egg--beat. Add vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add treasures baking pieces and chopped nuts--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Cool slightly before removing cookies from cookie sheets.

#2616 - Herb Chicken

(by Shirley McNevich)

1/2 cup Miracle Whip salad dressing
1/2 tsp. oregano
1/2 tsp. Mrs. Dash lemon pepper seasoning
1/4 tsp. garlic powder
4 boneless/skinless chicken breast halves

In a bowl add salad dressing, oregano, lemon pepper and garlic powder--stir well. Use a pastry brush to brush the spice mixture on the tops of the chicken breasts. Place the chicken breasts (spice side up) on a grill--cook chicken breasts for 8-10 minutes, then turn the chicken breasts, brush the spice mixture generously over the chicken and grill for another 8-10 minutes or until chicken is no longer pink inside.

#2615 - Apple Muffins

(by Shirley McNevich)

1 1/2 cups flour
1 cup Quaker quick oats
1/3 cup Domino's dark brown sugar (packed)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup apple juice
1/3 cup milk
1 beaten egg
1 tsp. vanilla
1/4 cup + 1 TBSP Parkay margarine (melted)
1 1/2 large baking apples (washed, peeled, cored and chopped finely)

In a bowl add flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg--stir until mixed. Add the apple juice, milk and melted margarine--stir just until mixed. Add beaten egg, vanilla and chopped apples--stir just until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.

#2614 - Blueberry Crunch Cake

(by Shirley McNevich)

1 cup softened butter
1 3/4 cups white sugar
1 tsp. vanilla
4 eggs
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 - 21oz. can Lucky Leaf blueberry pie filling
1/4 tsp. nutmeg
Glaze Topping: 1 1/4 cups Domino's powdered sugar; 1 TBSP softened butter; 2-3 TBSP milk

In a mixer add 1 cup softened butter, white sugar and vanilla--beat. Add eggs--beat. In a bowl add flour, baking powder and salt--stir. Remove bowl from mixer--add flour mixture--stir with a wooden spoon. Spread half of the batter on a greased and floured 10 x 15 jelly roll pan. Open pie filling--add nutmeg to pie filling--stir well. Spread all of the blueberry filling over the batter in the jelly roll pan. Spoon the remaining batter all over the blueberry filling. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. While it's baking, in a bowl add powdered sugar, 1 TBSP softened butter and milk--stir until well mixed. If too thick add a little more milk. If too thin add a little more powdered sugar. Remove cake from oven and drizzle glaze all over the top. Cool completely.

#2613 - Thick Strawberry Cream Cheese Frosting

(by Shirley McNevich)

1/4 cup mashed ripe strawberries
1-2 tsp. vanilla
1 stick softened butter
1 1/2 - 8oz. packages Philadelphia cream cheese (12 oz. total, softened)
2 1/2 cups Domino's powdered sugar
milk (if necessary)

In a mixer add cream cheese--beat. Add softened butter, vanilla and mashed strawberries--beat. Slowly add powdered sugar--beat until mixed, then beat for 3 minutes. If frosting is too thick, add 1 TBSP milk at a time and beat again. If frosting is too thin, add a little more powdered sugar--beat. If frosting cookies, don't add the milk and leave the frosting thick. If frosting a cake, add the milk to make it creamier and more spreadable.

#2612 - Chocolate Peanut Butter Frosting

(by Shirley McNevich)

1/2 cup Jif peanut butter
1 tsp. vanilla
a dash of salt
2 TBSP softened butter
2-3 TBSP milk (if necessary)
1 1/2 cups Domino's powdered sugar
1/4 cup Hershey's cocoa

In a mixer add peanut butter, vanilla, salt and butter--beat. Add cocoa--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed for 3 minutes. Taste--if too thick add 1 TBSP of milk at a time and beat again until you get the right consistency.

#2611 - Walnut Coffee Cake

(by Shirley McNevich)

1 box Duncan Hines butter golden cake mix
1 cup Breakstone's sour cream
1/4 cup water
3 eggs
1 cup chopped walnuts
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon
1/4 tsp. ground cloves

Open the cake mix--take out 2 TBSP of the cake mix and reserve it for later. In a mixer add remaining cake mix, sour cream, water and eggs--beat until mixed, then beat for 2 minutes. In a bowl add chopped walnuts, brown sugar, cinnamon, ground cloves and the 2 TBSP reserved cake mix--stir until mixed. Pour half of the batter into a greased and floured 9 x 13 cake pan. Sprinkle half of the brown sugar mixture over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the brown sugar mixture over the top. Bake at 325 degrees for 40-50 minutes--test with a toothpick for doneness.

#2610 - Creamy Coconut Cookies

(by Shirley McNevich)

3/4 cup softened butter
1 - 3oz. box Jell-O INSTANT coconut cream pudding
1 1/2 cups flour

In a mixer add butter and pudding mix--beat well. Slowly add flour--beat. Roll out the dough onto an ungreased cookie sheet in a rectangular shape (approximately 9" x 6"). Use a pizza cutter to cut the dough into 24 squares (cut but do NOT separate). Use a butter knife to cut each square into two triangles (cut but do NOT separate). Bake at 325 degrees for 15-17 minutes or until edges are lightly browned. Cool the whole sheet for 10 minutes, then use a butter knife to carefully cut and separate the cookies (you should end up with 48 triangle cookies). Frost if desired.

#2609 - Lemonade Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco shortening
1 cup white sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. can Minute Maid frozen lemonade concentrate (thawed)
white sugar for sprinkling

In a mixer add butter and Crisco--beat. Add white sugar--beat. Add eggs--beat. Open the lemonade--take out 3 TBSP for later, then add remaining concentrate to the batter--beat. Add baking soda and salt--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. In a bowl add reserved 3 TBSP of lemonade concentrate--stir until smooth. As you take cookies out of the oven, use a pastry brush to lightly brush lemonade concentrate on top of each cookie, then sprinkle a little white sugar on top of each cookie.

#2608 - Butter Glaze

(by Shirley McNevich)

3 TBSP butter (melted)
2 1/4 cups Domino's powdered sugar
3 TBSP water
1 1/2 tsp. vanilla

In a bowl add melted butter, powdered sugar, water and vanilla--beat with a whisk until mixed and smooth. Let the glaze stand a few minutes before using.

#2607 - Banana Crunch Cake

(by Shirley McNevich)

1 box Duncan Hines banana supreme cake mix
3/4 cup water
3 eggs
1 - 8oz. Dole crushed pineapple (drained but save the juice)
1/4 cup of the pineapple juice
1/2 cup chopped nuts (optional)
Frosting: 1 cup Domino's powdered sugar; 3 TBSP of the pineapple juice

In a mixer add cake mix, water and eggs--beat. Add drained crushed pineapple and 1/4 cup of the pineapple juice--beat until mixed, then beat for 2 minutes. Add chopped nuts if you wish--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool cake for 20 minutes. Loosen the cake and invert it on to a cake plate. Cool completely. In a bowl add powdered sugar and 3 TBSP of the pineapple juice--stir until smooth. Drizzle the frosting over the top of the cake.

#2606 - Lemon Orange Cake

(by Shirley McNevich)

1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1 tsp. orange extract
1 - 11oz. can Dole mandarin oranges (do NOT drain)
Frosting: 1 - 8oz. package softened Philadelphia cream cheese; 1/4 cup softened butter (OR Parkay margarine); 2 tsp. milk; 1 tsp. vanilla; 4 cups Domino's powdered sugar; 1 tsp. orange extract; 3 TBSP orange zest

In a mixer add cake mix, eggs, canola oil, 1 tsp. orange extract, mandarin oranges and its juice--beat until mixed, then beat for 2 minutes. 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. Frosting--in a mixer add cream cheese, butter/margarine, milk and vanilla--beat on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. Add 1 tsp. orange extract and the orange zest--beat until mixed. Frost the cake.

#2605 - Coconut Buttermilk Cupcakes

(by Shirley McNevich)

1 1/2 cups softened butter
2 cups white sugar
5 eggs
3 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 1/4 cups Baker's angelflake coconut + extra for sprinkling
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup softened butter; 1 tsp. vanilla; 2 3/4 cups Domino's powdered sugar

In a mixer add 1 1/2 cups softened butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Remove bowl from mixer--add 1 1/4 cups coconut--stir until mixed. Place cupcake liners into muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add 3/4 cup softened butter--beat. Add vanilla and powdered sugar--beat until creamy. Frost the cupcakes. Sprinkle extra coconut over the frosting if desired.

#2604 - Cracker Mix

(by Shirley McNevich)

12 cups original flavor Bugles corn snacks
6 cups mini salted pretzels
1 box Ritz minis crackers
1 box Wheat Thins original
1 box Cheese Nips
1 bag Pepperidge Farms parmesan cheese fish crackers
1 bag Pepperidge Farms nacho fish crackers
2 cups mixed nuts
1 - 12oz. bottle Orville Redenbacher buttery flavored popcorn oil
2 envelopes Good Seasons ranch dressing salad mix

In a large bowl add all of the crackers, corn snacks, pretzels and mixed nuts. In a separate bowl add the popcorn oil and both envelopes or ranch dressing mix--stir to mix. Pour the oil mixture over the cracker mixture--toss to coat. Spread some of the mixture on a 9 x 13 jelly roll pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread the hot mixture on paper towels. Repeat baking procedure until all of the cracker mixture has been baked.

#2603 - Coconut Chocolate Cheesecake

(by Shirley McNevich)

Crust: 2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut (toasted); 1/2 cup chopped walnuts; 1/4 cup white sugar; 3 TBSP Hershey's cocoa; 1/3 cup butter (melted)

Batter: 4 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 tsp. cornstarch; 4 eggs; 1/3 cup whipping cream; 3 tsp. vanilla; 1 1/2 cups Nestle's mini semi-sweet chocolate chips

Topping: 3 squares Baker's semi-sweet baking chocolate; 1 TBSP butter (melted); 1 cup Domino's powdered sugar; 1/4 cup whipping cream; extra coconut and chopped walnuts if you wish

Crust: toast 1 cup of the coconut according to bag directions--cool. In a bowl add crushed Nilla wafers, toasted coconut, chopped walnuts, 1/4 cup white sugar, cocoa and 1/3 cup butter (melted)--stir until mixed. Press the mixture into the bottom and 1" up the sides of a greased 10" springform cheesecake pan. Refrigerate the crust for 20 minutes. Batter: in a mixer add cream cheese--beat. In a small bowl add 1 cup white sugar and the cornstarch--stir until mixed. Add cornstarch mixture to the cream cheese--beat. Add eggs--beat. Add 1/3 cup whipping cream and vanilla--beat. Remove bowl from mixer--add mini chocolate bits--stir until mixed. Pour batter into the chilled crust. Place the cheesecake pan on to a cookie sheet. Bake at 350 degrees for 60-65 minutes or until almost set. Cool completely. Topping: melt the Baker's chocolate according to box directions. In a mixer add melted chocolate, 1 TBSP butter (melted) and powdered sugar--beat. Add 1/4 cup whipping cream--beat until spreadable. Spread the mixture over the top of the cooled cheesecake. Sprinkle extra coconut and chopped walnuts over the top if you wish. Refrigerate overnight.

#2602 - Double Baked Sweet Potatoes

(by Shirley McNevich)

6 medium sweet potatoes
4 TBSP Domino's dark brown sugar
4 TBSP softened butter
1/2 of an 8oz. Philadelphia cream cheese (4oz.) - softened
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
salt and pepper to taste
olive oil

Wash sweet potatoes but do not peel them. Place them on a cookie sheet so that they are NOT touching--bake at 375 degrees for 55-60 minutes (turning them halfway through baking) or until fork tender. Cool them just until they are cool enough to handle. Slice each sweet potato lengthwise, scoop out the insides and place them into a bowl. Put a little olive oil in a bowl--dip your finger in the olive oil, then spread olive oil on the outside of the leftover potato skins. Repeat until all potato skins have a light coating of olive oil. To the potato insides add the softened butter, softened cream cheese, cinnamon, nutmeg and ginger--mix with a potato masher to get most of the lumps out, then stir until well mixed. Taste--if necessary add salt and pepper, then re-stir. Scoop the potato mixture evenly into each of the potato skins. Place them back on the cookie sheet and bake at 375 degrees for 12-15 minutes or until browned.

#2601 - Blueberry Banana Cakes

(by Shirley McNevich)

1 1/4 cups white sugar
2/3 cup butter (melted)
1/4 cup buttermilk
2 eggs
1 tsp. vanilla
2 cups ripe mashed bananas
2 cups flour
3/4 tsp. baking soda
1/8 tsp. salt
1 cup blueberries (fresh or frozen)
Domino's powdered sugar for sprinkling

In a mixer add white sugar, melted butter and buttermilk--beat. Add eggs and vanilla--beat on medium speed for 2 minutes. Add mashed bananas--beat for 1 minute. Add baking soda and salt--beat. Slowly add flour--beat just until mixed. Remove bowl from mixer--add blueberries--stir until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Dust the tops with powdered sugar.

#2600 - Sour Cream Biscuits

(by Shirley McNevich)

1 cup Bisquick
1/2 cup Breakstone's sour cream
1/4 cup butter (melted)

In a bowl add Bisquick, sour cream and melted butter--stir just until mixed. Grease a mini muffin tin. Place a rounded tablespoonful of batter into each greased mini muffin cup. Bake at 425 degrees for 15-18 minutes.

#2599 - Cream of Chicken Biscuits

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 1/2 empty soup cans of milk
pepper (to your taste)
1 - 16oz. bag frozen mixed vegetables (thawed and drained)
4 chicken breasts
salt and pepper
1-2 TBSP canola oil
1 can Pillsbury refrigerated biscuits (or make your own)

Salt and pepper chicken breasts on both sides, then cut them into bite sized pieces. In a skillet over medium heat add canola oil and the chicken pieces--cook/stir over medium heat until chicken pieces are browned and no longer pink inside. In a large saucepan add both cans of chicken soup (do NOT add water), 1 1/2 cans of milk (use one of the empty soup cans to measure), drained mixed vegetables, pepper (to your taste) and cooked chicken pieces--cook/stir over low heat for 30 minutes. Turn heat to simmer--prepare biscuits according to package directions while chicken mixture simmers longer. When biscuits are done, place two biscuits on each serving plate and pour chicken mixture over the biscuits on each plate.

#2598 - Strawberry Applesauce Jell-O

(by Shirley McNevich)

2 - 3oz. boxes strawberry Jell-O
2 cups boiling water
1 - 16oz. can Ocean Spray whole berry cranberry sauce
1 3/4 cups chunky plain applesauce

In a bowl add both boxes of strawberry Jell-O and boiling water--stir with a whisk until dissolved. Add cranberry sauce and applesauce--stir until mixed. Pour mixture into a greased 6 cup Jell-O ring mold OR into a glass baking dish. Cool to room temperature, then refrigerate overnight.

#2597 - Caramel Apple Bars

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 stick softened butter
1/4 cup Crisco shortening
1 3/4 cups flour
1 1/2 cups Quaker quick oats
1/2 tsp. salt
1/2 tsp. baking soda
4 1/2 cups chopped baking apples (wash, peel and core before chopping)
3 TBSP flour
1 - 14oz. bag Kraft caramels (unwrapped)

In a mixer add brown sugar, butter and shortening--beat. Add flour, oats, salt and baking soda--beat (continue stirring with a wooden spoon if too thick for the mixer). Reserve 2 cups of the batter mixture--set aside. Press the remaining batter into a greased 9 x 13 cake pan. In a small bowl add the chopped apples and the 3 TBSP flour--stir until mixed. Spread the chpped apples over the batter mixture. In a saucepan over low heat add the unwrapped caramels--stir/cook until melted and smooth. Pour the caramel mixture over the chopped apples. Sprinkle the reserved batter over the whole top and use the back of a spoon to press it down lightly into the caramel. Bake at 375 degrees for 25-30 minutes or until apples are tender. Cut into bars or squares while still warm.

#2596 - Dove Chocolate Rice Krispie Treats

(by Shirley McNevich)

1/2 stick Parkay margarine
1 - 8 oz. jar Fluff marshmallow
5 cups Rice Krispies cereal
1 bag Dove chocolate miniatures

In a 3 qt. saucepan, melt margarine on low heat and add marshmallow--stir until all melted and smooth. Remove from stove and add Rice Krispies--stir until coated. Pour mixture into a buttered 9 x 13 x 2 cake pan and smooth it into the bottom of the pan using the back of the spoon. Repeat until all mixture is in pan. Let cool and cut into squares. Unwrap some of the Dove chocolate miniatures and cut each into four smaller pieces. Place pieces in a measuring cup until you have just over 2 cups of pieces. In a double boiler melt the Dove chocolate pieces. Dip the rice krispie squares one at a time into the melted chocolate so that the top 1/3 of each rice krispie square is coated. Place them on wax paper until chocolate is hardened.

#2595 - Lemon Crumb Bars

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1/2 cup softened butter
1 egg + 3 egg yolks
2 cups crushed saltine crackers (crushed finely)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup lemon juice

In a mixer add cake mix, softened butter and 1 egg--beat until it makes crumbs. Remove bowl from mixer--add crushed saltine cracker--stir with a wooden spoon. Reserve 2 cups of the crumb mixture. Press the rest of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake crust at 350 degrees for 15-20 minutes or until lightly browned. In a mixer add egg yolks, condensed milk and lemon juice--beat until mixed. Spread the egg yolk mixture over the hot crust. Sprinkle the reserved 2 cups of crumb mixture over the top. Bake at 350 degrees for 25 minutes or until set. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2594 - Vanilla Pumpkin Pie

(by Mitzie [Shade] Williams - friend)

2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 1/3 cups milk
1 tsp. cinnamon (more if you wish)
1 - 9" pie dough (baked) OR 1 ready-made graham cracker crust
4 cups Cool Whip
1 - 15oz. can Libby's pumpkin

In a mixer add both pudding mixes and milk--beat on low speed for 1 minute. Add cinnamon and 2 cups of Cool Whip--beat. Add the whole can of pumpkin--beat until smooth. Pour the mixture into the baked pie dough OR the graham cracker crust. Refrigerate until cold. Spread remaining 2 cups Cool Whip over the top before serving.

#2593 - Quick Pumpkin Pie

(by Shirley McNevich)

2 cups Libby's canned pumpkin
1 cup milk
5 eggs
1/2 stick softened butter
1 tsp. vanilla
1/2 cup Bisquick
3/4 cup white sugar
a dash of cinnamon

In a mixer add milk, butter, vanilla, Bisquick, white sugar and cinnamon--beat. Add eggs and pumpkin--beat until smooth. Pour batter into a greased 9" pie plate. Bake at 350 degrees for 40-45 minutes.

#2592 - Corkscrew Macaroni and Beef

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup (undiluted)
1/4 cup boiling water (if necessary)
1 TBSP Worcestershire sauce (more if you wish)
1 cup shredded cheddar cheese
2 cups corkscrew pasta

Cook corkscrew pasta according to box directions--drain but do NOT rinse. In a skillet over medium heat add ground chuck, chopped onions, chopped green bell peppers, chopped red bell peppers, salt and pepper--cook/stir until meat is browned and onions/peppers are tender. Drain off an extra fat. Add tomato soup, Worcestershire sauce, shredded cheddar cheese and drained pasta to beef mixture--stir well. Cook/stir until pasta is hot. If mixture is too thick, add 1/4 cup boiling water and stir well.

#2591 - Hearty Party Mix

(by John Taylor - friend)

1 disposable foil pan (13 1/4" x 9 5/8"  x 2 3/4")
8 TBSP butter
1/2 TBSP Lowry's seasoned salt
2 TBSP Worcestershire sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3 cups mixed nuts

Preheat oven to 250 degrees. Slice butter and place it into the foil pan. Place foil pan in oven just until butter is melted--remove pan from oven and add seasoned salt and Worcestershire sauce--stir through the melted butter until mixed. Add Corn Chex, Rice Chex (but NOT the Wheat Chex) and mixed nuts--stir whole mixture using a slotted spoon until coated. Bake at 250 degrees for 15 minutes--remove from oven, add Wheat Chex--stir until mixed. Return to oven and bake for 15 minutes more--stir. Return to oven and bake 15 minutes more--stir well. Return to oven and bake for the last 15 minutes--stir well. Spread out paper towels on your counter. Spread the mixture all over the paper towels to soak up any leftover liquid. Cool completely.

#2590 - Sour Cream Cornbread

(by Shirley McNevich)

2 eggs
1 cup Breakstone's sour cream
1/2 cup canola oil
1 1/2 cups Del Monte creamed corn
1 cup cornmeal
1 TBSP baking powder

In a bowl add eggs--beat. Add sour cream, canola oil and creamed corn--stir with a whisk until mixed. Add cornmeal and baking powder--stir with a whisk until mixed. Pour batter into a greased 8 x 8 cake pan. Bake at 400 degrees for 30-35 minutes.

#2589 - Raisin Crumb Squares

(by Shirley McNevich)

2 1/2 cups raisins
1 cup plain applesauce
1 tsp. lemon juice
1/4 tsp. cinnamon
2 cups Quaker quick oats
1 cup flour
1/2 cup white sugar
1/2 cup Baker's angelflake coconut
3/4 cup butter

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain the raisins. In a bowl add drained raisins, applesauce, lemon juice and cinnamon--stir well. In a separate bowl add oats, flour, white sugar, coconut and butter--mix with a pastry blender to make crumbs. Measure 2 1/2 cups of the oat crumb mixture and save if for later. Press the rest of the oat crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread the applesauce mixture over the oat mixture. Sprinkle the saved 2 1/2 cups of oat crumb mixture all over the top. Bake at 350 degrees for 35-40 minutes or until browned. Cool completely.

#2588 - Chocolate Pecan Cookies

(by Shirley McNevich)

2 3/4 cups flour
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups softened butter
1 1/2 cups Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 - 24oz. bag Nestle's semi-sweet chocolate bits
1 cup chopped pecans

In a bowl add flour, baking soda and salt--stir and set aside. In a mixer add butter and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate bits and chopped pecans--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool 2-3 minutes before removing from cookie sheets.

#2587 - Caramel Apple Cake

(by Shirley McNevich)

1 1/2 cups Bisquick
2/3 cup white sugar
1/2 cup milk
2 baking apples (washed, peeled, cored and chopped)
1 TBSP lemon juice
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon
1 cup boiling water

In a bowl add Bisquick and white sugar--stir. Add milk--stir until mixed. Spread the mixture into a greased 9" square cake pan. In a bowl add chopped apples and lemon juice--stir to coat. Spread chopped apples over the Bisquick mixture. In a bowl add brown sugar and cinnamon--stir to mix. Sprinkle brown sugar mixture over chopped apples. Carefully pour the boiling water evenly over the top. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#2586 - Cinnamon Walnut Muffins

(by Shirley McNevich)

1 can Pillsbury refrigerated biscuits (10 count roll)
1/2 cup chopped walnuts
1/3 cup white sugar
1/2 tsp. cinnamon
1/3 cup mayo

Grease two muffin tins. In a bowl add chopped walnuts, white sugar and cinnamon--stir. Open biscuits, separate biscuits, then cut each biscuit into 4 pieces. Roll each piece into a ball. In a small bowl add mayo, roll a dough ball in the mayo and then roll the ball into the walnut mixture. Repeat with all dough balls. Place 4 coated dough balls into each of 10 muffin cups (so you end up with 4 coated dough balls in each muffin cup). Bake at 400 degrees for 15-17 minutes or until browned. Serve warm.

#2585 - Fruit Cream Pie

(by Shirley McNevich)

1 ready-made graham cracker crust (6oz. size)
1/2 of an 8oz. Philadelphia cream cheese (softened)
1/2 cup Domino's powdered sugar
1/2 cup Cool Whip (thawed) + extra for topping
1 - 3oz. box Jell-O (any fruit or berry flavor)
1 - 3oz. box Jell-O vanilla pudding (NOT INSTANT)
1 1/4 cups water
2 cups sliced fruit or berries

In a mixer add cream cheese and powdered sugar--beat. Add 1/2 cup Cool Whip--beat. Pour the mixture into the crust and put it in the crust into the refrigerator. In a saucepan over medium heat add water, Jell-O mix and Jell-O vanilla pudding mix--cook/stir until boiling. Once boiling, remove from heat and cool for 5 minutes, then add sliced fruit or berries--stir until mixed. Cool to room temperature, then remove crust from refrigerator and spread Jell-O mixture over the cream cheese layer. Refrigerate overnight. Spread more Cool Whip over the top before serving.

#2584 - Crispy Pecan Cookies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
1 cup mayo
2 eggs
1 tsp. vanilla
2 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans
1 cup pecan halves

In a mixer add brown sugar, mayo, eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped pecans--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Press a pecan half on top of each cookie. Bake at 375 degrees for 8-10 minutes or until lightly browned.

#2583 - Chocolate Vinegar Cake

(by Shirley McNevich)

1 1/2 cups flour
3/4 cup white sugar
1 tsp. baking soda
2/3 cup water
1/2 cup mayo
1/3 cup Hershey's chocolate syrup
1 TBSP cider vinegar
1 tsp. vanilla
1/4 tsp. salt
Domino's powdered sugar

In a bowl add flour, white sugar, baking soda and salt--stir. Add water, mayo, chocolate syrup, cider vinegar and vanilla--stir until mixed. Pour batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Sprinkle powdered sugar over the top before cutting.

#2582 - Double Chocolate Pie

(by Shirley McNevich)

1 - 9" baked and cooled pie dough
2 - 3oz. boxes Jell-O chocolate pudding (NOT INSTANT)
3 1/2 cups milk
2 TBSP butter
2 squares Baker's semi-sweet baking chocolate
Cool Whip (optional)

In a saucepan over medium heat add milk, both boxes of chocolate pudding, butter and baking chocolate--cook/stir until mixture comes to a full boil. Once boiling, remove from heat. Let it stand for 2 1/2 minutes, then stir. Let it stand another 2 1/2 minutes, then stir well. Pour mixture into baked pie crust. Place a piece of Saran wrap over the top, making sure the wrap is touching the chocolate mixture. Refrigerate until cold. Carefully remove wrap from the top. Serve with Cool Whip if desired.

#2581 - Fluffy Coffee Cake

(by Shirley McNevich)

Batter: 2 cups flour; 2 1/4 tsp. baking powder; 3/4 cup Domino's Superfine sugar; 3/4 tsp. salt; 2 eggs; 1/2 cup milk; 1/2 cup canola oil

Crumbs: 1/3 cup Domino's dark brown sugar (packed); 3 TBSP flour; 1 tsp. cinnamon; 2 TBSP softened butter; 1/2 cup chopped nuts (optional)

Into a bowl sift the flour, baking powder, superfine sugar and salt--stir until mixed. In a separate bowl add eggs--beat with a whisk. Add milk and canola oil--beat until mixed. Slowly add flour mixture to the egg mixture while stirring--stir just until mixed. Pour batter into a greased 9" square cake pan. In a bowl add brown sugar, 3 TBSP flour, cinnamon, chopped nuts and softened butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture over the batter in the cake pan. Bake at 400 degrees for 25-30 minutes. If you don't have superfine sugar, you can substitute for it using regular white sugar but the coffee cake will be dense rather than light and fluffy.

#2580 - Creamy Cucumber Dressing

(by Shirley McNevich)

2 cucumbers (washed, peeled and sliced thin)
1/2 cup cream
1 tsp. salt
1 TBSP cider vinegar
1 TBSP white sugar

In a bowl add sliced cucumbers--sprinkle the salt over the cucumber slices, then stir to mix. Cover the bowl and put it in the refrigerator for 2 hours. Remove from refrigerator and uncover--drain off any liquid. In a separate bowl add cream, cider vinegar and white sugar--stir to mix. Pour the cream mixture over the drained cucumber slices--toss to coat. Refrigerate until cold.

#2579 - Breakfast Cupcakes

(by Shirley McNevich)

1/2 lb. bacon (cooked until slightly crisp, then crumbled)
12 eggs
1/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup red bell peppers
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup shredded cheddar cheese
Parmesan cheese

In a bowl add eggs--beat. Add chopped onions, salt, garlic powder, chopped green bell peppers, chopped red bell peppers and pepper--stir until mixed. Add shredded cheddar cheese and crumbled bacon--stir until mixed. Grease the heck out of a muffin tin--place 1/3 cup of the egg mixture into each well greased muffin cup. Bake at 350 degrees for 20-25 minutes or until inserted toothpick comes out clean. If you don't grease the muffin tin well they will stick badly. Sprinkle each with Parmesan cheese before serving.

#2578 - Brownie Cupcakes

(by Shirley McNevich)

1 box of your favorite brownie mix (or make your own batter from scratch)
paper cupcake liners

Prepare brownie batter according to box directions. Place paper cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost if desired.

#2577 - Chocolate Pumpkin Cake

(by Shirley McNevich)

1 1/2 cups flour
2/3 cup Hershey's cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup Libby's canned pumpkin
2 tsp. vanilla
1 1/2 sticks softened butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
3 eggs + 1 egg yolk

Into a bowl sift the flour, cocoa, baking powder, baking soda and salt--stir with a spoon. In a separate bowl add buttermilk, pumpkin and vanilla--stir until mixed. In a mixer add butter, brown sugar and white sugar--beat. Add eggs and egg yolk--beat. Slowly add buttermilk mixture--beat. Slowly add flour mixture--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 375 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2576 - Smores Bars

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Domino's dark brown sugar
1 cup flour
1/2 cup graham cracker crumbs
2 cups mini marshmallows
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a mixer add butter and brown sugar--beat. Add flour--beat. Add graham cracker crumbs--beat (continue mixing with a spoon if too stiff for mixer). Press the mixture into the bottom of a greased 9" square cake pan. Sprinkle the mini marshmallows, chocolate chips and chopped walnuts over the top. Bake at 375 degrees for 15-20 minutes. Cool completely. Cut into squares or bars.

#2575 - Reuben Sandwiches

(by Shirley McNevich)

softened butter
1 loaf rye bread
1lb. sliced corned beef (more if you wish)
sliced Swiss cheese
1 jar sauerkraut
1 bottle thousand island dressing
1 slotted spoon (to drain sauerkraut)

Directions are for one sandwich--repeat directions for subsequent sandwiches.

Take out two slices of rye bread and butter one side of each. Spread thousand island dressing on the unbuttered side of each slice of rye bread. In a greased cast iron skillet over medium low heat place one slice of rye bread (butter side down). Add Swiss cheese, sliced corned beef, and 1 heaping TBSP sauerkraut (drained with a slotted spoon). Place second slice of rye bread on top (thousand island dressing side down). Grill the sandwich until the bottom is browned to your liking, then flip the sandwich with a spatula and grill the other side until browned to your liking.

#2574 - Pumpkin Ginger Cheesecake

(by Shirley McNevich)

Crust: 2 cups finely crushed ginger snap cookies; 1/2 cup finely chopped pecans; 6 TBSP butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1 tsp. vanilla; 3 eggs; 1 cup Libby's canned pumpkin; 1 tsp. cinnamon; 1/4 tsp. nutmeg; a dash of ground cloves

Crust: in a bowl add crushed ginger snaps, chopped pecans and melted butter--stir until mixed. Press the mixture into the bottom and up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 3/4 cup of the white sugar and the vanilla--beat. Add eggs--beat. Remove 1 1/2 cups of the plain batter--set it aside. To the batter in the mixer add 1/4 cup white sugar, pumpkin, cinnamon, nutmeg and ground cloves--beat until smooth. Pour half of the pumpkin batter into the crust. Spread 1/2 of the reserved batter over the pumpkin batter. Pour the rest of the pumpkin batter over the plain batter. Spread the rest of the plain batter over the top. Use a wet table knife to swirl the batters. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#2573 - Smoked Sausage Noodles

(by Shirley McNevich)

1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)

Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.

#2572 - Bisquick Cheese Bread

(by Shirley McNevich)

3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1/2 tsp. ground black pepper
1 - 12oz. can beer (room temperature)
1 egg

In a bowl add egg--beat. Add beer, pepper, shredded cheddar cheese and Bisquick--stir until mixed, then beat with a spoon hard for 30 seconds. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 40-50 minutes or until golden brown. Loosen the edges with a knife and remove the bread. Cool the bread for 10 minutes, then slice and serve warm.

#2571 - Creamy Chocolate Pie

(by Shirley McNevich)

1 - 9" baked pie crust (cooled)
3 1/2 cups cold milk
2 - 3oz. boxes Jell-O chocolate INSTANT pudding
Topping: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP white sugar; 3 TBSP milk; 2 cups Cool Whip (thawed)

In a bowl add both pudding mixes and milk--beat with a wisk until thickened. Pour mixture into the baked pie crust. Refrigerate until firm. Topping: in a mixer add cream cheese, white sugar and milk--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread topping over the top of the pie.

#2570 - Creamy Pumpkin Pie

(by Shirley McNevich)

1 - 9" baked pie dough (cooled)
2 cups cold milk
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 cup Libby's pumpkin
1 tsp. pumpkin pie spice
1 cup Cool Whip (thawed)

In a mixer add milk and both boxes of vanilla pudding--beat. Add pumpkin--beat. Add pumpkin pie spice and Cool Whip--beat until mixed, then beat for 1 minute. Pour batter into baked crust. Refrigerate overnight. Top with more Cool Whip before serving if desired.

#2569 - Skillet Parmesan Noodles

(by Shirley McNevich)

2 cups dry medium egg noodles
1 1/2 lbs. ground chuck
1 small onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 TBSP water
1 cup alfredo sauce (more if you wish)
1 - 14oz. can cut green beans (drained)
1/4 cup chopped red sweet bell pepper
Parmesan cheese

Cook noodles according to bag directions--drain but do not rinse. In a skillet add ground chuck, chopped onions, chopped red bell pepper, salt and pepper--cook/stir until meat is browned, then drain off the fat. Add drained noodles, water, alfredo sauce and drained green beans--cook/stir until mixed and hot. Top with Parmesan cheese.

#2568 - Sweet Butterscotch Glaze

(by Shirley McNevich)

6 TBSP Domino's dark brown sugar
2 TBSP + 2 tsp. Eagle brand sweetened condensed milk
1 1/2 tsp. Kayro corn syrup
4 TBSP butter
1/8 tsp. vanilla
a pinch of salt
a pinch of baking soda

In a saucepan over medium heat add brown sugar, condensed milk, corn syrup and butter--cook/stir until boiling. Once boiling, cook/stir for 3 minutes. Remove from heat--add vanilla, salt and baking soda--stir quickly until mixed, then continue stirring until everything is dissolved and smooth. Drizzle over plain cake, cookies, coffee cake, etc. If you want the glaze thicker, let it stand for a few minutes and stir again before drizzling.

#2567 - Crunch Bars

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
1/4 cup Grandma's (brand) unsulfered molasses
1 egg yolk
1 tsp. vanilla
2 cups flour
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 cup raisins (optional)
1 cup shelled peanuts
1/3 cup Jif peanut butter

In a mixer add white sugar and softened butter--beat. Add molasses, egg yolk and vanilla--beat. Add flour--beat. Remove bowl from mixer--add 1 cup of the chocolate chips--stir. Press the dough into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. In a saucepan add remaining chocolate chips, raisins, peanuts and peanut butter--heat over medium low heat while stirring until mixture is melted and mixed. Spread peanut butter mixture over the baked crust. Cool completely. Refrigerate until cold, then cut into bars or squares.

#2566 - Frosted Peanut Squares

(by Shirley McNevich)

1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
1/2 cup softened butter
1/3 cup Jif chunky peanut butter
1 cup flour
1 cup Quaker quick oats
1/2 tsp. baking soda
1/4 tsp. salt
Frosting: 1 1/2 cups Domino's powdered sugar; 1/4 cup Jif chunky peanut butter; 2-4 TBSP milk; 3 TBSP Hershey's cocoa

In a mixer add white sugar, brown sugar and butter--beat. Add egg--beat. Add 1/3 cup chunky peanut butter--beat. Add baking soda and salt--beat. Add oats--beat. Add flour--beat. Spread mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes or until golden brown. Cool completely. Frosting: in a mixer add powdered sugar and 1/4 cup chunky peanut butter--beat. Add 2 TBSP milk--beat. If too thick add 1 more TBSP milk--beat. Reserve 1/3 cup of the peanut butter frosting mixture--set it aside. To the remaining frosting in the mixer add the cocoa and 1 more TBSP milk--beat. Spread the chocolate frosting over the cooled cake. Drop teaspoonfuls of the reserved peanut butter frosting over the top of the chocolate frosting. Use a knife to gently swirl the peanut butter frosting through the chocolate frosting.

#2565 - Kitchen Sink Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1/2 tsp. salt
1 cup Jif peanut butter (crunchy or creamy)
1 cup Quaker quick oats
2 cups Kellogg's corn flakes cereal
2 cups Kellogg's rice krispies
1 cup Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips

In a saucepan over medium heat add corn syrup, white sugar and salt--cook/stir until boiling. Once boiling, add peanut butter--stir until mixed. Remove from heat--add oats, corn flakes and rice krispies--stir until mixed. Spread mixture into a greased 8 x 8 pan. In a microwave safe bowl add chocolate chips--melt in the microwave according to bag directions, then drizzle over the top of the crispies. In a separate microwave safe bowl add peanut butter chips--melt in the microwave according to bag directions, then drizzle over the melted chocolate. Cool completely. Cut into bars or squares.

#2564 - Peanut Butter Fudge Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 8oz. Breakstone's sour cream
3/4 cup milk
1 bag Reese's peanut butter chips
2 TBSP canola oil
1 - 12oz. jar hot fudge ice cream topping

In a mixer add sour cream, milk and pudding mix--beat until well mixed. In a microwave safe bowl add canola oil and 1 1/3 cups of the peanut butter chips--microwave on high for 45 seconds, stir and heat again for a few seconds at a time until smooth. Add melted peanut butter chips to pudding mixture in the mixer--beat until mixed. Pour the mixture into the graham cracker crust. Refrigerate until cold. Remove from refrigerator--spread fudge topping and remaining peanut butter chips over the top.

#2563 - Cocoa Glaze

(by Shirley McNevich)

3 TBSP water
1 cup Domino's powdered sugar
2 TBSP butter (melted--NO substitutes)
3 TBSP Hershey's cocoa
1/2 tsp. vanilla

In a bowl add melted butter, powdered sugar, water, cocoa and vanilla--stir briskly with a spoon until mixed and smooth. Drizzle immediately over cake, donuts, etc.

#2562 - Almond Macaroons

(by Shirley McNevich)

2 2/3 cups Baker's angelflake coconut
2/3 cup white sugar
1/4 cup flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 cup chopped almonds

In a bowl add coconut, white sugar, flour and salt--stir. Add egg whites and almond extract--stir. Add chopped almonds--stir. Drop by teaspoonfuls on to greased cookie sheets. Bake at 325 degrees for 20-25 minutes or until golden brown.

#2561 - Applesauce Walnut Bread

(by Shirley McNevich)

1 cup white sugar
1 cup plain applesauce
1/4 cup canola oil
3 egg whites
3 TBSP milk
2 cups sifted flour (measure before sifting)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped walnuts

In a bowl add white sugar, applesauce, canola oil, egg whites and milk--stir until mixed. Add flour, baking soda, baking powder, salt, cinnamon and nutmeg--stir until mixed. Add chopped walnuts--stir to mix. Pour batter into a greased and floured 9 x 5 x 3 bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#2560 - Easy Stroganoff

(by Shirley McNevich)

3/4 lb. thinly sliced sirloin steak
1 TBSP canola oil
1/2 cup sliced mushrooms
1 envelope beef gravy mix
1 - 14oz. can cut green beans (drained)
1/2 cup Breakstone's sour cream

Prepare gravy mix according to envelope directions (or make your own). In a skillet over medium heat add canola oil and sirloin slices--cook/stir until meat is browned. Add sliced mushrooms--cook/stir until mushrooms and meat are tender. Add gravy--cook/stir for 5 minutes or until thickened. Add drained green beans--cook/stir until green beans are hot. Add sour cream--stir. Serve over cooked egg noodles.

#2559 - Cheese Sauce

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cheddar cheese soup (do not add water)
1/4 cup milk

In a saucepan over low heat add cheese soup and milk--cook/stir until hot and thickened. Serve over baked potatoes or broccoli.

#2558 - Easy Ham Salad

(by Shirley McNevich)

2 cups baked ham pieces (bite sized pieces)
1/2 cup mayo
1/4 cup sweet pickle relish
2 hard boiled eggs (peeled and chopped)
1 tsp. spicy brown mustard (more if you wish)
fresh ground black pepper (to your taste)

In a bowl add ham pieces, mayo, pickle relish, chopped eggs and mustard--stir until mixed. Grind a little black pepper over the top--stir. Taste--add more black pepper and more mayo if you wish. Note: if you don't like sweet pickle relish, substitute for it with another 1/4 cup of mayo and also add 1/4 cup chopped celery.

#2557 - Spice Pumpkin Muffins

(by Shirley McNevich)

1/2 cup Libby's pumpkin
1/2 cup milk
1 egg
2 cups Bisquick
1/4 cup white sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger

In a bowl add Bisquick, white sugar, nutmeg, cinnamon and ginger--stir to mix. In a separate bowl add pumpkin, milk and egg--stir with a fork until mixed. Pour the Bisquick mixture into the pumpkin mixture--stir just until mixed. Line muffin tins with cupcake liners. Fill each liner 2/3 full with batter. Bake at 400 degrees for 15 minutes or until tops are golden brown.

#2556 - Grilled Bacon Potatoes

(by Shirley McNevich)

3 large baking potatoes (washed--do not peel)
5 slices cooked bacon (crumbled)
1 large onion (peeled and diced)
8oz. sharp shredded cheddar cheese
1/2 cup butter
salt and pepper to taste

Use a fork to poke holes all over the potatoes. Place them in a microwave safe bowl and microwave on high for 15-20 minutes or until potatoes are tender. Use a fork to hold the hot potatoes one at a time on a cutting board, then use a sharp knife to slice the potatoes. Place a large piece of foil on the counter and spray it with Pam--spread the potatoes on the foil and salt/pepper potatoes to taste. Spread crumbled bacon over the top of the potatoes. Spread the diced onions over the potatoes. Slice the 1/2 cup butter into small pieces and spread the butter pieces over the top of the potatoes. Bring the edges of the foil together to make a packet but don't close the top--leave some space open in the foil for venting. Place the packet on a hot grill--bake on the grill until mixture is hot. Careully open the foil, spread the shredded cheese over the top and return to grill until cheese is melted. If you don't want to use the grill, place foil packet on a baking sheet instead and bake in the oven at 350 degrees.

#2555 - Apple Dapple Cake

(by Sue Sheaffer - friend)

2 cups white sugar
1 cup canola oil
3 eggs
1 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
4 cups chopped baking apples (peel before chopping)
Topping: 1 cup Domino's dark brown sugar (packed); 1/4 cup milk; 1 stick butter

In a mixer add white sugar, canola oil and eggs--beat. Add vanilla, baking soda, cinnamon and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped apples--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes. While cake is baking, in a saucepan over medium heat add milk, butter and brown sugar--stir/bring to a boil, then cook/stir for 4 minutes. Pour the mixture over the top of the hot cake. Turn oven to broil setting, place cake on the top oven rack and broil for 5 minutes or until topping is bubbling. Cool completely.

#2554 - Quick Chicken and Waffles

(by Shirley McNevich)

2 1/2 cups whole milk (gravy will be thinner if you use 2% milk)
a pinch of salt (more if you wish)
a pinch of black pepper (more if you wish)
4 TBSP flour
4 TBSP butter (no substitutes)
1 cup cooked chicken pieces (more if you wish)
toasted waffles

In a saucepan over low heat add butter--melt and stir. Add flour, salt and pepper--cook/stir until mixture starts to bubble while working out any lumps. Slowly add milk while stirring, then add cooked chicken pieces--cook/stir until boiling. Once gravy starts to boil, cook/stir for 1 minute. Remove from heat and taste--add more salt and pepper if desired, then stir until mixed. Place toasted waffles on plates and pour gravy mixture over the waffles.

#2553 - Raspberry Chiffon Pie

(by Shirley McNevich)

1 - 10oz. bag frozen red raspberries (thawed and drained but save the juice)
1 - 3oz. box raspberry Jell-O
3/4 cup boiling water
1/2 cup whipping cream (whipped)
1/4 tsp. salt
2 egg whites
1/4 cup white sugar
1 ready-made graham cracker crust

Thaw and drain the raspberries--pour the juice from the raspberries into a measuring cup and add enough water to the juice to make 2/3 cup of liquid. In a bowl add Jell-O and boiling water--stir well until dissolved. Add the 2/3 cup raspberry juice/water mixture to Jell-O mixture--stir to mix. Cool to room temperature, then refrigerate until it starts to gel. Whip the whipping cream. Remove Jell-O from refrigerator and put it in a mixer--beat the Jell-O mixture until foamy. Remove from mixer--add raspberries and whipped cream--stir to mix. In a mixer add egg whites and salt--beat until soft peaks form. Add white sugar slowly--beat until stiff peaks form. Add egg white mixture to Jell-O mixture--stir until mixed. Pour entire mixture into the graham cracker crust. Refrigerate overnight.

#2552 - Bologna and Rice

(by Shirley McNevich)

1 1/3 cups cooked rice
1/2 lb. ring bologna (skinned and cut into bite sized pieces)
1/2 cup Heinz spicy ketchup
2/3 cup hot water
1/4 cup chopped onions
1/4 cup chopped green bell peppers
1/2 tsp. salt
2 TBSP butter

In a skillet add butter--melt. Add bologna pieces, chopped onions, and chopped green bell peppers--cook/stir over medium heat until meat is browned and onions are caramelized. Add cooked rice, hot water, spicy ketchup and salt--cook/stir until hot. Turn heat to simmer, cover with a lid and simmer for 5 more minutes or until mixture is thickened.

#2551 - Quick White Gravy

(by Shirley McNevich)

2 1/2 cups whole milk (gravy will be thinner if you use 2% milk)
a pinch of salt (more if you wish)
a pinch of black pepper (more if you wish)
4 TBSP flour
4 TBSP butter (no substitutes)

In a saucepan over low heat add butter--melt and stir. Add flour, salt and pepper--cook/stir until mixture starts to bubble while working out any lumps. Slowly add milk while stirring--cook/stir until boiling. Once gravy starts to boil, cook/stir for 1 minute. Remove from heat and taste--add more salt and pepper if desired, then stir until mixed.

#2550 - Chocolate Peanut Butter Balls

(by Shirley McNevich)

3 cups Quaker quick oats
1/2 cup Reese's peanut butter chips
1/2 cup Nestle's semi-sweet chocolate chips
1 tsp. vanilla
1 cup white sugar
1 cup Domino's dark brown sugar
1/2 cup Carnation evaporated milk (NOT condensed)

In a bowl add quick oats, peanut butter chips, and chocolate chips--stir to mix and set aside. In a saucepan over medium heat add evaporated milk, white sugar and brown sugar--cook/stir until boiling, then cook/stir for 1 more minute. Remove from heat and add vanilla--stir quickly. Pour the sugar mixture over the oat mixture--stir to combine. Butter your hands and form the mixture into small walnut sized balls. Place them on wax paper to cool.

#2549 - Sour Cream Walnut Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 cups white sugar
3 eggs
2 tsp. vanilla
1 cup Breakstone's sour cream
1 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
5 cups flour
1 1/2 cups chopped walnuts
3 TBSP white sugar
1 tsp. cinnamon

In a mixer add Crisco and 2 cups white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Add salt, baking powder and baking soda--beat. Slowly add flour--beat (continue by hand with a wooden spoon if it gets too thick for the mixer). Add chopped walnuts--stir until mixed. In a small bowl add 3 TBSP white sugar and the cinnamon--stir until mixed. Drop spoonfuls of the cookie dough on to greased cookie sheets. Grease the bottom of a drinking glass and use it to flatten each cookie, then sprinkle some of the cinnamon mixture over each cookie. Bake at 350 degrees for about 12 minutes.

#2548 - Maraschino Cherry Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
2 1/4 cups sifted cake flour (measure before sifting)
1 1/3 cups white sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup maraschino cherry juice
16 maraschino cherries (dry cherries on paper towels, then cut them into small pieces)
1/2 cup milk
4 egg whites
1/2 cup chopped walnuts

In a mixer add Crisco and white sugar--beat. Add egg whites--beat. Add cherry juice, chopped cherries, chopped walnuts and milk--beat. Add baking powder, salt and sifted cake flour--beat until mixed, then beat on medium speed for 2 minutes. 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 if desired.

#2547 - Cake Flour Busy Day Cake

(by Shirley McNevich)

1/3 cup Crisco shortening
1 3/4 cups sifted cake flour (measure before sifting)
3/4 cup white sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 cup milk
2 tsp. vanilla

In a mixer add Crisco and white sugar--beat. Add egg--beat. Add baking powder, salt, milk and vanilla--beat. Slowly add sifted cake flour--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a 9" square cake pan. Bake at 375 degrees for 25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2546 - Scratch Golden Pound Cake

(by Shirley McNevich)

2 1/4 cups sifted cake flour (measure before sifting)
1 1/4 tsp. salt
1 tsp. baking powder
2/3 cup Crisco shortening
1 1/4 cups white sugar
1 TBSP vanilla
2/3 cup milk
3 eggs
Domino's powdered sugar (for sprinkling)

Into a bowl sift the cake flour, salt and baking powder. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla and milk--beat. Slowly add cake flour mixture--beat for 2 minutes. Pour batter into a greased bread loaf pan. Bake at 300 degrees for 85 minutes. Cool for 20 minutes, then loosen cake from pan and place it on a cake plate. Dust with powdered sugar.

#2545 - Creamed Green Beans

(by Shirley McNevich)

1 - 10oz. bag frozen green beans
1 - 3oz. Philadelphia cream cheese (softened to room temperature)
1 TBSP milk
3/4 tsp. celery seed
1/4 tsp. salt
1/4 tsp. pepper

Cook green beans according to bag directions--drain them. In a bowl add cream cheese and milk--stir until mixed. Add celery seed, salt and pepper--stir. Pour cream cheese mixture over hot green beans. If not hot enough, microwave on high for 1-2 minutes in a microwave safe bowl.

#2544 - Hot Dog Bean Soup

(by Shirley McNevich)

2 - 1lb. cans pork 'n beans
1 envelope Lipton onion soup mix
1/3 cup Heinz ketchup
1/4 cup water
2 TBSP Domino's dark brown sugar
1 TBSP French's yellow mustard
10 good quality hot dogs (thawed and cut into coin shaped pieces)

In a bowl add onion soup mix, ketchup, water, brown sugar and mustard--stir to mix. In a greased Dutch oven add both cans pork 'n beans, onion soup mixture--stir to mix. Add hot dog pieces--stir to mix. Bake uncovered at 350 degrees for 45-60 minutes or until heated through.

#2543 - Sour Cream Nut Cookies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar
1/2 cup Crisco shortening
2 eggs
1 cup Breakstone's sour cream
1 tsp. salt
1/2 tsp. baking soda
2 tsp. vanilla
2 3/4 cups flour
1 cup chopped nuts

In a mixer add brown sugar and Crisco--beat. Add eggs--beat. Add salt, baking soda and vanilla--beat. Add sour cream--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-12 minutes.

#2542 - Chocolate Cheesecake Bars

(by Shirley McNevich)

1 - 18oz. roll refrigerated chocolate chip cookie dough
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 egg

Press half of the cookie dough into the bottom of a greased 9 x 9 square cake pan. In a mixer add cream cheese, white sugar and egg--beat until smooth. Spread cream cheese mixture over the cookie dough. Break the other half of the cookie dough into small pieces and spread them over the top of the cream cheese mixture. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.

#2541 - Coconut Brownies

(by Shirley McNevich)

2 - 18oz. rolls refrigerated chocolate chip cookie dough
2 beaten eggs
1/4 cup water
1/3 cup canola oil
1 - 18oz. box Duncan Hines brownie mix
1 cup chopped walnuts
1 cup Baker's angelflake coconut

Open cookie dough and combine all of the dough. Press the dough into the bottom of a greased 9 x 13 cake pan. In a bowl add beaten eggs, canola oil, brownie mix and water--stir just until mixed. Pour brownie mixture over the cookie dough. Sprinkle the chopped walnuts and coconut over the top. Bake at 350 degrees for 50-55 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.

#2540 - Crumb Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 stick softened butter
1 1/2 cups Quaker quick oats
1 beaten egg
1 - 20oz. can Lucky Leaf pineapple pie filling
1/3 cup Domino's dark brown sugar (packed)

In a bowl add cake mix powder, 5 TBSP of the softened butter and 1 cup of the oats--mix with a pastry blender to make crumbs. Reserve 1 cup of the crumb mixture. To the remaining crumb mixture add the beaten egg--stir well. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread the pineapple pie filling over the crumb mixture in the cake pan. In a bowl add the reserved 1 cup crumb mixture, 1/2 cup oats, brown sugar and remaining butter--mix with a pastry blender. Sprinkle the brown sugar mixture over the pineapple pie filling. Bake at 350 degrees for 30-35 minutes. Cool completely. Cut into bars or squares.

#2539 - Deluxe Peanut Butter Cookies

(by Shirley McNevich)

1 refrigerated roll (18oz.) peanut butter cookie dough
1 cup Rice Krispies cereal
1 - 16oz. bag M&Ms chocolate candies
1 - refrigerated roll (18oz.) sugar cookie dough
1 1/2 cups chopped Planter's roasted peanuts

Place the chopped peanuts in a bowl--set aside. In a bowl break peanut butter cookie dough into small pieces and add 1/2 cup Rice Krispies and 1 cup M&Ms - mix with your hands. In a separate bowl break sugar cookie dough into small pieces and add 1/2 cup Rice Krispies and 1 cup M&Ms--mix with your hands. Take half of the peanut butter dough and put it into the sugar cookie dough bowl and take half of the sugar cookie dough and put it into the peanut butter cookie bowl--mix both bowls separately using your hands. Scoop a spoonful of dough on a spoon and roll it into a ball. Dip half of the dough ball in the chopped peanuts, then place the ball (peanut side up) on to a greased cookie sheet. Repeat with all dough in both bowls. Use a greased fork to gently press down each dough ball so the peanuts are pressed into the dough ball. Bake at 350 degrees for 10-12 minutes (longer if you make large dough balls).

#2538 - Quick Strawberry Cake

(by Shirley McNevich)

1 box Duncan Hines strawberry supreme cake mix
1 - 3oz. box Jell-O INSTANT pineapple pudding mix
1 cup water
1/3 cup canola oil
4 eggs
1 - 3oz. box strawberry Jell-O gelatin

In a mixer add strawberry cake mix powder, pineapple pudding mix, water, canola oil, eggs and strawberry Jell-O powder--beat on low until mixed, then beat on medium speed for 2-3 minutes. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake and invert on to a cake plate. Cool completely. Frost as desired.

#2537 - Pineapple Cherry Cake

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained)
1 - 20oz. can cherry pie filling
1 box Duncan Hines yellow cake mix
2 sticks softened butter
1 1/4 cups chopped pecans
Domino's powdered sugar (optional)

In a bowl add crushed pineapple, cherry pie filling, cake mix powder, softened butter and chopped pecans--stir with a wooden spoon until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 60-70 minutes. Cool completely. Dust with powdered sugar if desired.

#2536 - Poppy Seed Cake

(by Shirley McNevich)

1 box Duncan Hines lemon pudding cake mix cake mix
1 - 8oz. Breakstone's sour cream
3 eggs
1/3 cup canola oil
1/4 cup water
1/3 cup poppy seeds
powdered sugar for sprinkling

In a mixer add cake mix, eggs, sour cream, oil and water--beat on low until mixed, then beat on medium speed for 2-3 minutes. Add poppy seeds--beat until mixed. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely. Dust with powdered sugar. 

#2535 - Mixed Vegetable Pasta

(by Connie [Fritz] Benner - friend)

1 - 16oz. box penne pasta
1 - 12oz. bag frozen mixed vegetables
1 jar Ragu cheesy alfredo sauce

Cook mixed vegetables according to bag directions--drain. Prepare pasta according to box directions--drain but do not rinse. In a saucepan over low heat add alfredo sauce--cook/stir constantly until hot (be careful because it will burn easily). In a large bowl add drained vegetables, drained pasta and hot alfredo sauce--stir until mixed.

#2534 - Quick Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines French vanilla cake mix
1 stick butter (melted)
2 eggs
1 - 20oz. can cherry pie filling
1 cup chopped pecans
powdered sugar for dusting

In a bowl add eggs--beat. Add cake mix, melted butter, pie filling and chopped pecans--stir to mix. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 1 hour. Cool for 15 minutes, loosen the cake and invert it on to a cake plate. Dust with powdered sugar.

#2533 - Almond Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/2 cups water
4 egg whites
1/4 cup canola oil
1 tsp. almond extract
1 cup almond slivers
6 - 1oz. squares Baker's white baking chocolate (melted according to box directions)

In a mixer add cake mix, water, egg whites, canola oil and almond extract--beat on low until mixed, then beat on high or 2-3 minutes. Remove bowl from mixer--add almond slivers and melted white chocolate--stir until mixed. 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 completely. Frost as desired.

#2532 - Quick Oreo Cookie Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1/3 cup canola oil
1 1/4 cups water
3 egg whites
1 3/4 cups coarsely chopped Oreo cookies

In a mixer add cake mix, oil, water and egg whites--beat on low until mixed, then beat on high speed for 2-3 minutes. Remove bowl from mixer--add 1 1/4 cups of the chopped Oreo cookies--stir until mixed. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour--test with a toothpick for doneness. Cool for 15 minutes, then loosen cake and invert it on to a cake plate. Frost the top and sides with your favorite vanilla frosting, and sprinkle the remaining 1/2 cup chopped Oreo cookies over the frosting.

#2531 - Vanilla Wafer Cake

(by Shirley McNevich)

2 sticks softened butter
2 1/4 cups white sugar
6 eggs
1 - 12oz. box Nilla wafer cookies (crushed)
1/2 cup milk
1 cup Baker's angelflake coconut
1 cup chopped pecans

In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk--beat. Add crushed wafers--beat until smooth. Remove bowl from mixer--add coconut and chopped pecans--stir. Pour batter into a greased and floured tube cake pan. Bake at 325 degrees for 90 minutes. Cool for 20 minutes, loosen cake and invert on to a cake plate. Dust with powdered sugar, glaze or frost the cake as desired.

#2530 - Onion Salad

(by Shirley McNevich)

1 small container of cherry tomatoes
1 large onion
2 cucumbers
2 TBSP fresh chopped parsley
2 TBSP cider vinegar
2 TBSP olive oil
dash of salt
black pepper

Wash the cherry tomatoes, then slice each cherry tomato in half. Place halved cherry tomatoes in a large bowl. Peel the onion and slice it in half--only use 1/2 of the onion. Slice one onion half into thin slices, then separate the rings and add them to the tomatoes. Peel the cucumbers, then slice them thinly and add them to the tomatoes. Add cider vinegar, chopped parsley and a dash of salt to the tomatoes--toss the mixture until coated. When serving in salad bowls, top each salad with some fresh ground black pepper. If you want more liquid in the salad, double the cider vinegar and olive oil.

#2529 - Filled Raisin Cookies

(by Aunt Florence [Herman] Brosius)

Batter: 1 cup white sugar; 1/2 cup Crisco shortening; 1/2 cup buttermilk; 1 tsp. baking powder; 1/4 tsp. baking soda; 1 tsp. vanilla; 1 egg; 2 1/2 cups flour; 1/4 tsp. salt

Filling: 1 cup raisins; 1/2 cup white sugar; 1/2 cup chopped nuts; 1/2 cup water; 1/4 tsp. salt; 1 TBSP flour

Batter: in a mixer add 1 cup white sugar, Crisco and egg--beat. Add baking powder, 1/4 tsp. salt, baking soda and vanilla--beat. Add buttermilk--beat. Add flour--beat and set aside. Filling--in a saucepan add raisins, 1/2 cup white sugar, water, 1/4 tsp. salt, 1 TBSP flour and the chopped nuts--cook/stir over medium heat until boiling. Once boiling, cook/stir until it makes a smooth paste. Cool raisin mixture slightly. Place a small dough ball of the cookie dough on a floured counter and flour the top of the dough--roll out the dough with a rolling pin to 1/4" thick. Use a small round cookie cutter to cut out the cookies. Place a spoonful of the mixture on top of one cookie dough, then place another cookie dough on top of it. Pinch the edges of the two cookie doughs together so the raisin mixture is sealed inside. Repeat with all cookie dough. Place cookies on greased cookie sheets. Bake at 375 degrees for 12-15 minutes.

#2528 - Two Sugar Frosting

(by Shirley McNevich)

1 stick softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar
1/2 cup milk
2 tsp. vanilla

In a saucepan over low heat add butter---melt. Add white sugar, brown sugar and milk--stir, then turn heat to medium. Stir constantly until boiling--once boiling, stir/cook for 2 minutes. Remove from heat--add vanilla--stir. Carefully spread hot frosting over your favorite 9 x 13 cake as soon as your cake comes out of the oven.

#2527 - Green Bean Corn Casserole

(by Shirley McNevich)

1 - 12oz. can shoepeg white corn (drained)
1 - 15oz. can French cut green beans (drained)
1 - 10.75oz. can Campbell's cream of celery soup
1/2 cup grated cheddar cheese
1/2 cup Breakstone's sour cream
Topping: 2 cups crushed saltine crackers OR Ritz crackers; 1 stick butter (melted)

In a large bowl add celery soup, sour cream and cheddar cheese--stir. Add drained shoepeg corn and drained green beans--stir to mix. Pour mixture into a greased 2qt. baking dish. Sprinkle the crushed crackers over the top. Drizzle the melted butter over the crushed crackers. Bake at 350 degrees for 40 minutes.

#2526 - Fudge Coconut Cookies

(by Shirley McNevich)

5 1/3 cups Baker's angelflake coconut
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup Hershey's cocoa
1/2 stick butter (melted)
2 tsp. vanilla
1 1/2 tsp. almond extract
1 bag Nestle's semi-sweet chocolate bits

In a bowl add Eagle milk, cocoa, vanilla, almond extract and melted butter--stir with a whisk. Add coconut--stir with a spoon. Drop by rounded teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-11 minutes (just until set). Remove from oven--gently press 3 chocolate bits on the top of each cookie. Cool completely.

#2525 - Blue Cheese Pasta Salad

(by Shirley McNevich)

3 cups dry bowtie pasta (cooked and drained according to box directions--do NOT rinse)
ranch salad dressing (about 3oz.)
1/4 cup milk
1/2 TBSP fresh chopped parsley or dried parsley flakes
1/4 cup chopped onions
1/2 cup chopped tomatoes
1 cup chopped cooked turkey OR ham OR chicken
1/2 cup crumbled blue cheese
pepper to your taste

In a bowl add ranch dressing and milk--stir. Add drained pasta--stir/toss to coat. Add parsley, chopped onions, chopped tomatoes, chopped meat and crumbled blue cheese--stir to mix. Sprinkle lightly with pepper if you wish. Refrigerate until cold.

#2524 - Quick Pina Colada Cake

(by Shirley McNevich)

1 box Duncan Hines pineapple cake mix
3 eggs
1/3 cup canola oil
1 1/3 cups water
1 tsp. + 1 TBSP coconut extract
1 to 1 1/2 cups Baker's angelflake coconut

In a mixer add cake mix powder, water, eggs, canola oil and 1 tsp. coconut extract--beat until mixed, then beat on medium speed for 2-3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Cool completely. Make your own vanilla frosting and add 1 TBSP coconut extract to your frosting when beating it. Frost the cake, then sprinkle coconut all over the frosting.

#2523 - Garlic Red Potatoes

(by Shirley McNevich)

3lbs. red potatoes (washed/scrubbed but not peeled)
1/4 cup olive oil
1 or 2 tsp. pepper (depending on your taste)
2 TBSP minced garlic
garlic salt for sprinkling

Cut the potatoes into 1" wedges. In a large bowl add olive oil, pepper and minced garlic--stir. Let the olive oil mixture sit for 5 minutes. Carefully place potato wedges in the olive oil mixture--toss to coat potatoes. Place aluminum foil on a jelly roll pan (one with a lip on all sides) and spray the foil with Pam. Spread the potatoes on to the greased foil making sure the potatoes are in a single layer. Gently sprinkle garlic salt all over the top of the potatoes. Bake at 400 degrees for 45-55 minutes or until potatoes are tender.

#2522 - Potato Soup Quiche

(by Shirley McNevich)

1 - 10.75oz. can Campbell's condensed cream of potato soup
4 eggs
1/2 cup milk
1/4 tsp. pepper
1/2 of an onion (grated)
1lb. bag frozen mixed vegetables (thawed and drained)
1 cup shredded cheddar cheese
1 - 9" deep dish unbaked pie dough crust (or make your own)

In a bowl add eggs--beat with a whisk. Add potato soup--stir with a whisk. Add milk and pepper--stir. Add drained vegetables, grated onion and 1/2 cup of the shredded cheddar cheese--stir. Grease a 9" deep dish pie plate, insert the dough and spray the inside of the dough with Pam. Slowly pour the vegetable mixture into the pie dough. Bake at 375 degrees for 30 minutes, remove from oven, sprinkle the other 1/2 cup shredded cheddar cheese on the top. Return to oven and bake 15 minutes longer.

#2521 - Raisin Pineapple Muffins

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
1/4 cup softened butter
1 egg
3/4 cup pineapple juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup raisins

In a saucepan over medium heat add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add brown sugar and butter--beat. Add egg--beat. Add pineapple juice, baking powder, baking soda, salt and cinnamon--beat. Remove bowl from mixer--add flour and the drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 375 degrees for 20-25 minutes.

#2520 - Chocolate Blossom Cookies

(by Shirley McNevich)

1 stick softened butter
3/4 cup white sugar + extra for rolling
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 TBSP milk
2 1/4 cups flour
1/3 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup Nestle's semi-sweet chocolate bits
1 - 8oz. bag Hershey's kisses (unwrapped)

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla and eggs--beat. Add milk, cocoa, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate bits--stir until mixed. Shape the dough into 1" balls. Place some white sugar in a bowl--roll each dough ball in the white sugar and place them on to greased cookie sheets. Bake at 350 degrees for 10-11 minutes. Cool for 1 minute, then press an unwrapped chocolate kiss in the middle of each cookie. Let cookies cool for 5 minutes before removing from cookie sheets.

#2519 - Buttermilk Banana Bread

(by Shirley McNevich)

1 1/4 cups white sugar
1/2 cup softened butter
2 eggs
1 1/2 cups mashed ripe bananas
1/2 cup buttermilk
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts (optional)

In a mixer add white sugar and butter--beat. Add eggs--beat. Add mashed bananas, buttermilk and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts if you wish--stir to mix. Pour batter into two greased 8 x 4 loaf pans OR one 9 x 5 loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes before removing from pans.

#2518 - Triple Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/4 cup Hershey's cocoa; 1/3 cup butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 1/3 cup Breakstone's sour cream; 3 TBSP flour; 2 tsp. vanilla; 3 eggs; 1 cup Nestle's butterscotch morsels; 1 cup Nestle's semi-sweet morsels; 1 cup Nestle's white chocolate morsels

In a bowl add graham cracker crumbs, powdered sugar and cocoa--stir to mix. Add melted butter--stir to mix. Press the mixture into the bottom and 1 1/2" up the sides of a greased 9" springform cheesecake pan. Bake at 300 degrees for 7-9 minutes. Cool the crust. Batter: in a mixer add cream cheese and white sugar--beat. Add sour cream, flour, vanilla and eggs--beat until smooth. Melt each type of morsel (butterscotch, white and chocolate) in three separate microwave safe bowls. Divide the cheesecake batter into three separate bowls. Add melted butterscotch morsels to batter one bowl; add melted white chocolate morsels to the second batter bowl; add melted chocolate morsels to the third batter bowl. Stir each bowl separately until mixed. Pour the butterscotch batter into the crust. Pour chocolate batter over butterscotch layer. Pour white chocolate batter over the chocolate layer. Bake at 300 degrees for 70-75 minutes or until center is almost set. Cool completely. Refrigerate until cold.