#2327 - Bacon Chicken

(by Shirley McNevich)

1 package of bacon (thawed)
1 cup uncooked rice (DO NOT use Minute Rice)
4-6 chicken breasts
1 - 10oz. can Campbell's cream of chicken soup
2/3 cup water
salt
pepper
1/2 tsp. garlic salt
1 tsp. dried parsley
1 tsp. oregano

Grease a 9 x 13 glass baking dish. Line the whole bottom of the dish with a single layer of bacon slices (cutting slices where necessary). Spread the uncooked rice evenly over the bacon slices. Poke each chicken breast all over with a fork. Salt and pepper both sides of each chicken breast to your taste, then arrange the chicken breasts in a single layer over the rice. In a bowl add soup and water--stir. Add garlic salt, parsley and oregano to soup mixture--stir until mixed. Carefully pour the soup mixture over the chicken breasts. Cover the dish with foil and bake at 350 degrees for 50 minutes to 1 hour. As a precaution, you can put the dish on a cookie sheet before putting it in the oven to catch any drips.

#2326 - Coconut Walnut Pie

(by Shirley McNevich)

1 - 9" pie crush dough
30 large marshmallows
1 cup milk
1/8 tsp. salt
1 tsp. vanilla
1 cup heavy whipping cream
2 squares Baker's unsweetened baking chocolate (grated)
1/2 cup chopped California walnuts
1/4 cup Baker's angelflake coconut

Grease a 9" pie plate, insert the pie dough, spray the inside of the dough with Pam and flute the edges. Place an empty pie plate inside of the dough to prevent shrinkage. Bake at 375 degrees for 18-20 minutes or until lightly browned--cool completely. In a double boiler add marshmallow and milk--cook/stir over low heat until marshmallows melt. Cool the mixture. In a mixer add whipping cream--beat until peaks form. Add salt and vanilla to the marshmallow mixture--stir. Add whipped cream to the marshmallow mixture--stir. Add grated chocolate and chopped walnuts to the marshmallow mixture--stir. Pour mixture into the cooled crust. Sprinkle the coconut over the top. Refrigerate overnight.

#2325 - Green Beans and Bacon

(by Shirley McNevich)

4 slices bacon (more if you wish)
2 TBSP flour
salt and pepper to taste
1/2 cup Carnation evaporated milk (NOT condensed)
1 - 16oz. can cut green beans (drained but keep 1/2 cup of the juice)

In a skillet add bacon--fry bacon. Remove bacon and crumble it. Use paper towels to get grease out of skillet. In the skillet add flour, salt, pepper, evaporated milk and green bean juice--cook/stir over medium heat until mixture thickens. Add green beans--cook/stir until beans are heated. Place whole mixture into a serving dish and top with the crumbled bacon.

#2324 - Seasoned Hot Dog Sauce

(by Shirley McNevich)

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

In a skillet over medium heat add ground chuck, water, chopped onions, minced garlic and salt--cook/stir until beef is browned. Add tomato sauce and chili powder--stir. Simmer mixture over low heat for 10 minutes. Serve over hot dogs/buns.

#2323 - Bacon Cabbage

(by Shirley McNevich)

1 - 3lb. head of cabbage (washed and shredded)
3 or more slices of bacon (cut into bite sized pieces)
3 TBSP butter
2 TBSP Domino's dark brown sugar
1 tsp. salt
1/2 tsp. pepper
4 TBSP cider vinegar

In a skillet over medium heat add bacon pieces--fry until done. Without removing the bacon, use paper towels to soak up any grease from the skillet. To the bacon in the skillet add the butter, brown sugar, salt, pepper and vinegar--stir/cook until mixed. Taste--if too sour add a little more brown sugar. Turn heat to low--add shredded cabbage--cook/stir until cabbage is partially heated and well coated. Remove from heat--place whole skillet in the oven and bake 350 degrees for 1 hour. Crumble more cooked bacon over the top of the cabbage before serving.

#2322 - German Chocolate Caramel Cake

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 12oz. jar caramel ice cream topping
1 cup Nestle's semi-sweet chocolate chips
3/4 to 1 cup chopped pecans

Bake cake as directed on the box in a 9 x 13 cake pan. As soon as you remove the cake from the oven, evenly spread the caramel ice cream topping all over the top of the hot cake. Sprinkle the chocolate chips evenly over the caramel. Sprinkle the chopped pecans evenly over the caramel. Cool completely.

#2321 - Apple Dessert

(by Shirley McNevich)

4 baking apples (washed, peeled, cored and thinly sliced)
3/4 cup Domino's dark brown sugar (packed)
3/4 cup flour
1 tsp. cinnamon
1/4 cup Quaker quick oats
1 tsp. baking powder
1/2 tsp. salt
6 TBSP butter (melted)

Grease an 8 x 8 glass baking dish. Spread the apples in the dish. Sprinkle 1/4 cup brown sugar over the apples. In a bowl add flour, 1/2 cup brown sugar, cinnamon, oats, baking powder and salt--stir to mix. Pour the melted butter into the flour mixture--stir until well mixed. Spoon the oat mixture over the apples. Bake at 350 degrees for 30-35 minutes or until apples are tender. Serve with vanilla ice cream if desired.

#2320 - Fried Eggplant

(by Shirley McNevich)

1 medium eggplant
2 eggs
1/4 cup water
2 cups 4C Italian breadcrumbs
canola oil for frying
tomato sauce (heated)

Peel the eggplant. Cut the eggplant into 1/4" thick oblong pieces. In a bowl add the eggs and water--beat with a fork. Place the breadcrumbs into a bowl. Put 1/4 cup of canola oil into a frying pan over medium heat. When oil is hot, dip each eggplant piece into the egg mixture and then into the breadcrumbs. Dip each eggplant piece again into the egg mixture and into the breadcrumbs. Place coated eggplant pieces into the hot oil--brown eggplant pieces on each side. Place them on paper towels to soak up any leftover oil. Serve on a plate and coat with hot tomato sauce.

#2319 - Chocolate Meringue Pudding

(by Shirley McNevich)

3 cups milk
4 TBSP flour
3/4 cup white sugar
3 egg yolks
1 TBSP butter
1 tsp. vanilla
Meringue: 3 egg whites; 4 TBSP white sugar; 1 square Baker's unsweetened OR semi-sweet baking chocolate

In a saucepan add 2 1/2 cups milk and 3/4 cup white sugar--cook/stir over low heat until mixed and heated (not boiling). Remove from heat and set aside. In a bowl add 1/2 cup milk and the flour--stir until it makes a paste. Add 3 egg yolks to the flour paste--beat until mixed. Pour the egg yolk mixture into the hot milk mixture--stir until mixed. Return the saucepan to the stove over low heat--stir/cook until mixture thickens. Remove from heat--add butter and vanilla--stir until mixed and smooth. Pour mixture into a greased 8 x 8 glass baking dish--set aside. In a mixer add egg whites--beat until foamy. Add 4 TBSP white sugar--beat until stiff peaks form. Melt baking chocolate according to box directions--cool slightly once melted. Add melted chocolate to egg white mixture--beat until the mixture is the consistency of whipped cream. Spread the chocolate mixture over the mixture in the baking dish. Bake at 350 degrees for 10-15 minutes or until meringue gets lightly browned. Cool to room temperature, then refrigerate until cold.

#2318 - Egg White Walnut Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/2 cups white sugar
1 tsp. baking powder
3/4 cup cold water
2 cups flour
1 cup chopped black walnuts
4 eggs whites

In a mixer add egg whites--beat until stiff and set aside. In a mixer add butter and white sugar--beat until fluffy. Add baking powder and water--beat. Add flour--beat. Add chopped black walnuts--beat. Remove bowl from mixer--add beaten egg whites--stir just until mixed. 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 as desired.

#2317 - Black Joe Chocolate Cake

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
1/2 cup Parkay margarine (softened)
2 eggs
1/2 cup buttermilk
2 cups sifted flour (measure before sifting)
4 TBSP Hershey's cocoa
2 tsp. vanilla
1 tsp. baking soda
1/2 cup boiling water

In a mixer add brown sugar and Parkay--beat. Add eggs--beat. Add vanilla, baking soda and cocoa--beat. Add buttermilk--beat. Add flour--beat. Remove bowl from mixer--add boiling water--stir just until mixed. 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 as desired.

#2316 - Lettuce and Egg Salad

(by Shirley McNevich)

3 cups cold lettuce pieces
2 hard boiled eggs
1/2 tsp. salt
1/4 cup cream
2 TBSP white sugar
1 TBSP cider vinegar

In a bowl add lettuce pieces. Peel hard boiled eggs, slice them with an egg slicer and spread the egg slices evenly over the lettuce. In a bowl add salt, cream, white sugar and cider vinegar--stir until mixed. When ready to serve, pour the vinegar dressing over the top of the eggs and lettuce--toss lightly.

#2315 - Marshmallow Rice Krispies Brownies

(by Shirley McNevich)

1 box Duncan Hines brownie mix
1/2 bag of miniature marshmallows
1 - 6oz. OR 12oz. bag Nestle's semi-sweet chocolate bits
3 cups Kellogg's rice krispies cereal
1 cup Jif smooth peanut butter

Mix and bake brownie mix according to box directions--remove from oven and evenly spread the mini marshmallows all over the top. Return it to the oven for 4 minutes. Remove from oven and cool completely. In a saucepan over very low heat add chocolate bits and peanut butter--cook/stir until melted and smooth. Remove from heat--add rice krispies--stir until mixed. Spread the peanut butter mixture over the melted marshmallow layer. Cool completely.

#2314 - No Crust Apple Pie

(by Shirley McNevich)

2 beaten eggs
1 1/2 cups white sugar
1 cup flour
1/4 tsp. salt
2 tsp. baking powder
3 cups chopped baking apples (wash, peel and core apples before chopping)
1 cup finely chopped nuts (optional)
cinnamon and white sugar for sprinkling

In a bowl add eggs and white sugar--stir. Add flour, salt and baking powder--stir well. Add chopped apples and nuts--stir. Pour mixture into a 10" greased pie plate. Sprinkle cinnamon and white sugar over the top to your taste. Place pie plate on a cookie sheet to catch drips. Bake at 375 degrees for 45 minutes or until apples are tender. Cool completely. Refrigerate until cold.

#2313 - Cream Cheese Lemon Dessert

(by Shirley McNevich)

Crust: 1 cup flour; 1 stick softened butter; 1/2 cup chopped pecans

1st Filling Layer: 1 cup white sugar; 1 - 8oz. Philadelphia cream cheese (softened); 1 - 8oz. Cool Whip (thawed)

2nd Filling Layer: 2 - 3oz. boxes Jell-O lemon INSTANT pudding mix; 3 cups milk; 1/2 cup chopped pecans

In a bowl add flour, softened butter and 1/2 cup chopped pecans--mix with a pastry blender to make crumbs. Grease a 9 x 13 glass baking dish. Press the mixture into the bottom of the greased dish. Bake at 375 degrees for 15 minutes. Cool completely. In a mixer add white sugar, cream cheese and Cool Whip--beat until smooth. Spread the mixture over the cooled crust. In a bowl add both pudding mixes and milk--beat with a whisk until thick. Spread the lemon mixture over the cream cheese layer. Sprinkle the other 1/2 cup of chopped pecans over the lemon layer. Refrigerate overnight.

#2312 - Pumpkin Cobbler

(by Shirley McNevich)

1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
2 egg whites
3 1/2 tsp. vanilla
1 cup white sugar
3 tsp. pumpkin pie spice
1/4 tsp. salt
1 box Duncan Hines yellow cake mix
1 cup softened butter
1 cup chopped pecans

In a mixer add pumpkin, eggs, egg whites and white sugar--beat. Add vanilla, pumpkin pie spice and salt--beat. Add Carnation milk--beat. In a separate bowl add cake mix and butter--mix until it makes crumbs. Grease a 9 x 13 cake pan. Pour the pumpkin batter into the cake pan. Sprinkle the crumb mixture over the top. Sprinkle the chopped pecans over the crumb mixture. Bake at 350 degrees for 50 minutes or until inserted toothpick comes out clean.

#2311 - Rice and Sausage Casserole

(by Shirley McNevich)

1lb. loose sausage (no casing)
1 1/2 cups sliced red potatoes
1/2 cup chopped onions
1 cup sliced raw carrots
1/2 cup uncooked Minute rice
1 1/2 cups canned tomatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 TBSP white sugar
shredded cheese (your choice of flavor)

In a skillet over medium heat add loose sausage and chopped onions--cook/stir until sausage is browned. Grease a 2 qt. casserole dish. In a bowl add canned tomatoes, salt, pepper and white sugar--stir to mix. Add layers in the casserole in the following order: potatoes, carrots, uncooked rice, sausage/onion mixture, and then canned tomatoes over the top. Cover and bake at 350 degrees for 80 minutes, remove and uncover, spread shredded cheese over the top and bake uncovered 10 minutes longer.

#2310 - Shrimp and Crab Casserole

(by Shirley McNevich)

1 1/2 lbs. frozen cooked shrimp (thawed, peeled and drained)
1/2 cup chopped green bell peppers
1 small onion (chopped)
1 1/2 cups mayo
1 small can button mushrooms (drained)
1/2 lb. lump crab meat (flaked)
1/3 cup chopped parsley
2 cups cooked rice
1 pint frozen peas (thawed and drained)

Butter a 2 qt. casserole dish. In a bowl add green bell peppers, chopped onions, mayo, mushrooms, flaked crab meat, chopped parsley, cooked rice, and drained peas--stir to mix. Add shrimp--stir gently to mix. Cover and refrigerate overnight. The next day add some fresh ground pepper to the top (if you wish), place casserole into a cold oven, turn oven to 350 degrees and bake at 350 degrees for 1 hour or until heated through.

#2309 - Cool Whip Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)
1 can cherry pie filling (optional)

In a mixer add cream cheese and powdered sugar--beat. Add Cool Whip--beat until smooth. Pour mixture into the crust. Refrigerate overnight. If desired, put cherry pie filling over the top before cutting and serving.

#2308 - Brown Sugar Bundt Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla pudding mix
4 eggs
1 cup canola oil
1 cup water
1 cup Domino's dark brown sugar (packed)
1 cup chopped pecans
white sugar for sprinkling

Grease a 10" bundt cake pan and sprinkle some white sugar all over the inside of the greased pan. In a mixer add cake mix, pudding mix, eggs, oil and water--beat on low until mixed, then beat on high for 2 minutes. Add brown sugar and chopped pecans--beat. Pour batter into the greased/sugared pan. Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean. Cool 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust with powdered sugar if you wish.

#2307 - Vanilla Pineapple Salad

(by Shirley McNevich)

2 - 3oz. boxes Jell-O vanilla INSTANT pudding
24oz. of large curd cottage cheese
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. can Dole pineapple tidbits (do NOT drain)
1 - 11oz. can Dole mandarin oranges (drained)
1 - 8oz. Cool Whip (thawed)

In a bowl add both pudding powders and cottage cheese--stir until well mixed. Add crushed pineapple, pineapple tidbits and drained mandarin oranges--stir until mixed. Add Cool Whip--stir until mixed. Refrigerate until cold.

#2306 - Fresh Strawberry Glaze

(by Shirley McNevich)

1/3 cup sliced strawberries
2 1/2 cups Domino's powdered sugar

Let strawberries sit on your counter until they are room temperature, then slice them until you have 1/3 cup of sliced strawberries. In a bowl add sliced strawberries--mashed them with a potato masher. Pour mashed strawberries into a blender--blend on high speed until smooth. In a mixer add strawberry mixture--while beating on low speed, slowly add powdered sugar. Beat until mixed, then beat on high until smooth. Allow the glaze mixture to set for a few minutes. Use as a glaze for cupcakes, bundt cakes, donuts, etc. If glaze seems too thin, add a little more powdered sugar and beat again.

#2305 - Peach Smoothie

(by Shirley McNevich)

2 cups peach nectar
2 cups plain yogurt
1 peach (peeled, pitted and sliced)
6 whole strawberries
2 tsp. white sugar

In a blender add peach slices and strawberries--blend on "chop" setting until mixture is in small pieces. Add yogurt, peach nectar and white sugar--blend on high speed on the "blend" setting until smooth.

#2304 - Chocolate Zucchini Bread

(by Shirley McNevich)

3 eggs
1 cup white sugar
1 cup Domino' dark brown sugar
1 cup canola oil
1/4 tsp. baking powder
1/2 tsp. salt
2 cups grated zucchini
2 tsp. baking soda
3/4 cup Hershey's cocoa
2 cups flour

In a mixer add eggs, white sugar and brown sugar--beat. Add canola oil--beat. Add baking powder, salt, baking soda and cocoa--beat. Add grated zucchini--beat. Slowly add flour--beat. Pour batter into TWO greased bread loaf pans. Bake at 350 degrees for 50-60 minutes.

#2303 - Layered Banana Cake

(by Shirley McNevich)

Batter: 2 1/4 cups white sugar; 3/4 cup Crisco shortening; 1 1/2 cups mashed ripe bananas; 3 eggs; 2 tsp. vanilla; 3 cups flour; 1 tsp. salt; 1 1/2 tsp. baking powder; 1 1/4 tsp. baking soda; 1 cup buttermilk; 1 1/2 cups chopped pecans

Frosting: 1 cup mashed ripe bananas; 3 TBSP softened butter; 2 cups Domino's powdered sugar; 1 1/2 cups chopped pecans; 1 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs and 2 tsp. vanilla--beat. Add salt, baking powder and baking soda--beat. Add 1 1/2 cups mashed bananas--beat. Add buttermilk--beat. Slowly add flour--beat until mixed, then beat for 2 minutes. Remove bowl from mixer--add 1 1/2 cups chopped pecans--stir. Grease 3 - 9" round cake pans. Pour 1/3 of the batter into the 3 cake pans. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Cool for 20 minutes, then remove cakes from cake pans and put them on wax paper. Cool completely. Frosting: in a mixer add powdered sugar, softened butter and mashed ripe bananas--beat. Add 1 tsp. vanilla--beat. Remove from mixer--add 1 1/2 cups chopped pecans--stir. Place 1st cake layer on a cake plate--frost the cake. Add second layer--frost it. Add third layer--frost the top and all of the sides.

#2302 - Cranberry Coffee Cake

(by Shirley McNevich)

3/4 cup crushed Frosted Flakes cereal
1 TBSP butter (melted)
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup softened butter
3/4 cup white sugar
1 egg
1/2 cup milk
1 cup Ocean Spray whole cranberry sauce

In a bowl add crushed Frosted Flakes and melted butter--stir and set aside. In a separate bowl add flour, baking powder and salt--stir and set aside. In a mixer add softened butter and white sugar--beat. Add egg--beat. Add milk--beat. Add flour mixture--beat until smooth. Pour batter into a greased 9" round cake pan. In a bowl add cranberry sauce--stir. Dot the cranberry sauce over the top of the batter. Sprinkle Frosted Flakes mixture all over the top. Bake at 350 degrees for 40-50 minutes.

#2301 - Peanut Butter Banana Pie

(by Shirley McNevich)

1/3 cup white sugar
1/3 cup cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 beaten egg yolks
2 cups Reese's peanut butter chips
1 tsp. vanilla
1 banana (peeled and sliced into coin shaped pieces)
1 ready-made graham cracker crust
1 - 8oz. Cool Whip (thawed)

In a saucepan add white sugar, cornstarch and salt--stir. Slowly add milk while stirring. Turn heat to medium--cook/stir until boiling, then cook/stir for 1 more minute. Remove from heat--measure out 1/2 cup of the cooked sugar mixture and add it to the beaten egg yolks--stir fast. Pour the egg yolk mixture into the remaining sugar mixture--stir well. Add peanut butter chips and vanilla--stir until chips melt and mixture is smooth. Cool mixture for 15 minutes. Slice banana and arrange pieces in the graham cracker crust. Carefully pour the sugar mixture over the bananas. Place Saran wrap over the top of the pie so that the wrap is touching the sugar mixture. Cool completely. Refrigerate overnight. Remove plastic wrap and frost the pie with Cool Whip before serving.

#2300 - Cherry Cornflake Cookies

(by Shirley McNevich)

2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup softened butter
1 cup white sugar
2 eggs
2 TBSP milk
1 tsp. vanilla
1 cup chopped nuts
1 cup finely chopped dates
1/3 cup finely chopped maraschino cherries
2 2/3 cups corn flakes cereal (crushed--crush after measuring)
15 maraschino cherries (each cherry cut into 4 pieces so you end up with 60 pieces)

In a bowl add flour, baking powder and salt--stir. In a mixer add butter and white sugar--beat. Add eggs, milk and vanilla--beat. Add flour mixture--beat. Remove bowl from mixer--add chopped nuts, chopped dates and chopped cherries--stir. Shape dough into 1 TBSP sized balls. Put corn flakes into a bowl--roll each dough ball in the crushed corn flakes. Place dough balls on greased cookie sheets. Place one cherry piece in the center of each cookie. Bake at 350 degrees for 10 minutes or until lightly browned.

#2299 - Rhubarb Muffins

(by Shirley McNevich)

1 1/2 cups rhubarb pieces
1 1/4 cups Domino's dark brown sugar (packed)
1 beaten egg
2 tsp. vanilla
1/2 cup canola oil
1 tsp. baking powder
1/2 cup buttermilk
1 tsp. baking soda
2 1/2 cups flour
1 tsp. salt
Crumbs: 1 TBSP butter (softened); 1/2 cup Domino's dark brown sugar (packed); 1 tsp. cinnamon

Crumb mixture: in a bowl add softened butter, 1/2 cup brown sugar and cinnamon--mix with a pastry blender to make crumbs--set aside. In a bowl add 1 1/4 cups brown sugar, canola oil, beaten egg, vanilla and buttermilk--stir until mixed. In a separate bowl add baking powder, baking soda, salt and flour--stir to mix. Pour flour mixture into buttermilk mixture--stir just until mixed. Add rhubarb pieces--stir just until mixed. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Sprinkle a little of the crumb mixture on top of each muffin. Bake at 400 degrees for 17-20 minutes.