#2358 - Blueberry Crumb Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 cup milk
4 cups flour
4 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 cups fresh blueberries (or frozen--do not thaw)
Crumb topping: 1 cup white sugar; 1/2 cup flour; 1/2 cup softened butter

In a bowl add crumb ingredients (1 cup white sugar, 1/2 cup flour and 1/2 cup softened butter)--mix with a pastry blender to make crumbs--set aside. In a mixer add 1 1/2 cups white sugar, Crisco and eggs--beat. Add milk, baking powder, vanilla and salt--beat. Add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Sprinkle the crumb mixture evenly over the top. Bake at 350 degrees for 40-50 minutes.

#2357 - Triple Banana Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/4 cup canola oil
1 cup water
3 eggs
3 very ripe bananas (peeled and mashed)
3 bananas (peeled and sliced)
Frosting: 1 - 3oz. box Jell-O INSTANT banana cream pudding; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1 cup cold milk

In a mixer add canola oil, water and eggs--beat. Add cake mix--beat for 2 minutes. Add mashed bananas--beat until mixed. then beat for 2 minutes on medium speed. Pour batter into greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add banana cream pudding mix, milk and powdered sugar--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add Cool Whip--stir. Arrange sliced bananas all over the top of the cooled cake. Spread frosting mixture carefully over the top of the bananas. Refrigerate until cold.

#2356 - Lemon Pound Cake

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Crisco shortening
5 eggs
3 cups white sugar
1 cup milk
3 cups flour
1 TBSP baking powder
1 TBSP vanilla
zest from 1 lemon
Glaze: juice from 1/2 of the lemon; 1/2 stick butter; 1 cup white sugar

In a mixer add 2 sticks butter, Crisco and 3 cups white sugar--beat. Add eggs--beat. Add milk--beat. Add baking powder, vanilla and lemon zest--beat. Slowly add flour--beat until mixed, then beat for 5 minutes. Pour batter into a greased tube cake pan. Bake at 350 degrees for 1 hour 15 minutes. Cool for 20 minutes, then loosen cake and invert on to a cake plate. In a saucepan over low heat add lemon juice, 1/2 stick butter and 1 cup white sugar--cook/stir for 10 minutes. Cool slightly, then drizzle lemon glaze mixture over the top of the cake.

#2355 - Pistachio Italian Love Cake

(by Shirley McNevich)

1 box marble cake mix
2 lbs. ricotta cheese
3/4 cup white sugar
2 tsp. vanilla
4 eggs
1 cup milk
1 - 3oz. box Jell-O pistachio INSTANT pudding
1 - 8oz. Cool Whip (thawed)

Prepare marble cake mix batter according to box directions and pour batter into a greased 9 x 13 cake pan. In a mixer add ricotta cheese, white sugar, vanilla and eggs--beat. Spoon the mixture evenly over the marble cake batter. Bake at 350 degrees for 1 hour. Cool completely. In a bowl add pistachio pudding mix and milk--beat with a whisk until it thickens. Add Cool Whip--stir until mixed. Spread the pudding mixture over the cooled cake. Refrigerate until cold.

#2354 - Apple Cranberry Dessert

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla INSTANT pudding
1 1/2 cups milk
1/2 of an 8oz. Cool Whip (thawed)
3 cups of chopped baking apples (washed and peeled before chopping)
2/3 cup dried cranberries
4 Nature Valley granola bars (your choice of flavor)

In a bowl add pudding mix and the milk--stir with a whisk until thick. Refrigerate the pudding until it sets. Once it sets, remove from refrigerator--add Cool whip, chopped apples and dried cranberries--stir until mixed. When ready to serve, crush the granola bars and sprinkle them all over the top of the mixture in the bowl. Don't add granola early or the granola will get soggy.

#2353 - Peaches and Cream Dessert

(by Shirley McNevich)

1 - 8oz. can refrigerated Pillsbury crescent rolls
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. almond extract OR 1/2 tsp. vanilla
1 - 21oz. can Lucky Leaf peach pie filling
1/2 cup flour
1/4 cup Domino's dark brown sugar (packed)
3 TBSP cold butter

Open the biscuit dough and arrange the dough on a 12" greased pizza pan, then pinch the seams of the dough together. Bake at 375 degrees for 8-10 minutes or until edges are slightly browned--set aside and cool slightly. In a mixer add cream cheese, white sugar and almond extract/vanilla--beat. Spread the mixture over the crust. Spread the pie filling over the cream cheese mixture. In a bowl add flour, brown sugar and butter--mix with a pastry blender until it makes crumbs. Sprinkle the crumb mixture over the peach pie filling. Bake at 375 degrees for 20-25 minutes or until golden brown.

#2352 - Devil's Food Cupcakes

(by Shirley McNevich)

1 box Betty Crocker Supermoist devil's food cake mix
2 - 3oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1 egg + 3 eggs
1 1/2 cups Nestle's mini semi-sweet chocolate bits
1 1/2 cups water
1/2 cup canola oil

In a mixer add cream cheese, white sugar and 1 egg--beat. Remove bowl from mixer--add 1 cup of the chocolate bits--stir until mixed, then set aside. In a mixer add cake mix, water, canola oil and 3 eggs--beat until mixed, then beat on high for 2 minutes. Place cupcake liners into muffin tins--fill each halfway with the cake batter. Drop a teaspoonful of the cream cheese mixture into the center of each cupcake batter. Bake at 350 degrees for 17-20 minutes. Cool completely. Frost as desired. Sprinkle the remaining 1/2 cup chocolate bits over the frosting on each cupcake.

#2351 - Quick Cobbler

(by Shirley McNevich)

1 stick butter (melted)
1 cup white sugar
1 cup flour
1 cup milk
2 tsp. baking powder
1 can fruit or berry pie filling (any flavor)

In an 8 x 8 square cake pan add melted butter. Add white sugar, flour, baking soda and milk to the melted butter in the pan--stir until it's no longer lumpy. Spoon the pie filling evenly over the top--do NOT stir. Bake at 350 degrees for 35-45 minutes.

#2350 - Pineapple Cottage Cheese Dessert

(by Shirley McNevich)

1 - 6oz. box Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)
1 - 8oz. cottage cheese
1 - 20oz. Dole crushed pineapple (do NOT drain)

In a mixer add vanilla pudding mix and crushed pineapple--beat until it starts to thicken. Add Cool Whip and cottage cheese--beat until mixed. Pour mixture into a glass bowl or dish. Cover and refrigerate overnight.

#2349 - Strawberry Cool Whip Pie

(by Shirley McNevich)

2 ready-made graham cracker crusts (or make your own)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
12oz. Cool Whip (thawed)
1 quart strawberries (washed, de-stemmed and sliced)

In a bowl add condensed milk and lemon juice--stir. Add Cool Whip--stir. Take out 1/2 cup of the strawberries and save for topping. Add the rest of the strawberries to the Cool Whip mixture--stir. Pour half of the Cool Whip mixture into each crust. Spread the reserved strawberries evenly over the top of each pie. Refrigerate overnight.

#2348 - Bacon Cheddar Burgers

(by Shirley McNevich)

1lb. ground chuck
1/2 cup shredded cheddar cheese
1 medium onion (chopped)
1 TBSP horseradish (optional)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
bacon slices

Fry bacon and break it into bits--make enough bits to measure 1/2 cup. In a bowl add ground chuck, cheddar cheese, horseradish, salt, pepper, garlic powder, chopped onions and bacon bits--mix well using your hands. Form the mixture into 4 hamburger patties. Place patties on the top shelf of your outdoor grill and cook until no longer pink in the center, turning when necessary. Serve on hamburger rolls.

#2347 - Black Bean and Corn Salad

(by Shirley McNevich)

1 - 10oz. box plain couscous
1 - 16oz. bag frozen whole kernel corn (thawed and drained)
1 - 15oz. can black beans (drained and rinsed)
4 spring onions (diced--dice both white and green parts)
1 medium red bell pepper (finely chopped)
2 garlic cloves (minced)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp. salt
ground pepper to your taste

Prepare couscous according to box directions, then drain and cool completely. In a bowl add couscous, drained corn, drained black beans, onions, red bell peppers and minced garlic--toss to mix. Sprinkle salt over the top and crush black pepper over the top--toss to mix. Add lemon juice and olive oil--toss well.

#2346 - Easy Vegetable Soup

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
2 - 15oz. cans Italian style stewed tomatoes (or your own canned tomatoes)
2 - 15oz. cans beef broth
2 - 15oz. cans mixed vegetables (drained)
1 cup uncooked egg noodles

In a Dutch oven add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Add stewed tomatoes and beef broth--stir. Add drained vegetables--cook/stir over medium heat until boiling. Turn heat to simmer and add egg noodles--cook/stir occasionally until noodles are tender.

#2345 - Cream Cheese Lemon Lush

(by Shirley Ross - friend)

Crust: 1 1/2 cups flour; 1 1/2 sticks softened butter

First Layer: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 cup Cool Whip (thawed)

Second Layer: 2 small boxes Jell-O INSTANT lemon pudding mix; 3 cups milk

Topping: Cool Whip

In a bowl add flour and softened butter--mix with a pastry blender until it makes crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes, then cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add 1 cup Cool Whip--beat. Spread the cream cheese mixture over the cooled crust. In a bowl add both boxes of lemon pudding mix and the milk--beat with a whisk until thick. Spread the lemon pudding mixture over the cream cheese mixture. Refrigerate until cold, then spread more Cool Whip over the top. Refrigerate overnight.

#2344 - Onion Cabbage Soup

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 envelope Lipton onion soup
2 pints stewed tomatoes
water
2 TBSP white sugar
2 TBSP Domino's dark brown sugar
1 medium head of cabbage (washed and chopped)

In a Dutch oven add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Add stewed tomatoes--use empty can from stewed tomatoes and add 2 cans of water to the mixture--stir. Add onion soup mixture, white sugar and brown sugar--stir to mix. Add cabbage--stir/bring to a boil. Turn heat to simmer--simmer for 1 hour or until cabbage is tender.

#2343 - Angel Hair Pasta Salad

(by Shirley McNevich)

1lb. angel hair pasta
1 - 2.62oz. bottle McCormick's Salad Supreme Seasoning (for pasta salads--found in the spice aisle)
1 - 16oz. bottle good quality Italian salad dressing

Break the dry pasta in half, then cook and drain pasta according to box directions (but do NOT rinse). In a bowl add salad dressing and 4 TBSP supreme salad seasoning--mix well. Pour salad dressing mixture over the drained pasta--toss to coat. Taste--add more supreme seasoning if desired. Refrigerate until cold. Serve with grated Parmesan cheese.

#2342 - Cheeseburger Soup

(by Shirley McNevich)

1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried parsley flakes
4 TBSP butter
3 cups chicken broth
4 cups diced red potatoes (wash and peel before dicing)
1/4 cup flour
8oz. Velveeta cheese (cubed)
1 1/2 cups milk
1/4 cup Breakstone's sour cream

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then set aside. In a separate skillet add 1 TBSP butter, shredded carrots, diced celery and parsley flakes--saute until carrots are tender. In a Dutch oven add the beef mixture, the carrot mixture, chicken broth, diced potatoes--cook/stir until boiling. Reduce heat to simmer--simmer until potatoes are tender. In a skillet add 2 TBSP butter--melt. Add flour--cook and stir until bubbling. Add flour mixture to soup--stir until mixed. With heat still on simmer add cubed cheese and milk to the Dutch oven--cook/stir until cheese is melted. Remove from heat--add sour cream--stir until mixed. Add extra salt and pepper to your taste if necessary.

#2341 - Balsamic Pasta Salad

(by Shirley McNevich)

8oz. small pasta sells (cooked and drained according to box directions)
2 cups frozen peas
1 cup diced celery
1/2 cup chopped red bell peppers
1/4 cup chopped onions
2/3 cup mayo
1 TBSP (or more) balsamic vinegar
1 tsp. dried basil
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

Cook pasta according to box directions--during the last 3-4 minutes of cooking the pasta, add the frozen peas to the cooking pasta. When pasta is done, drain the pasta/peas. In a bowl add mayo, balsamic vinegar, basil, mustard, salt and pepper--mix with a whisk until well blended. In a separate bowl add the pasta, peas, celery, red bell peppers and onions--toss to mix. Pour the mayo mixture over the pasta mixture--toss to coat. Cover and refrigerate until cold.

#2340 - Pineapple Rhubarb Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough (or make your own)
2 cups finely cut rhubarb
1 cup drained Dole crushed pineapple
4 TBSP cornstarch
2 eggs
1 1/4 cups white sugar + 3 TBSP white sugar
1 TBSP Domino's dark brown sugar
1 tsp. cinnamon
1/2 cup Baker's angelflake coconut
1/4 cup melted butter

Grease a 9" pie plate, insert the pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add 2 egg yolks--beat with a fork. In a bowl add rhubarb, crushed pineapple, white sugar, 2 beaten egg yolks (save the egg whites for later) and 3 TBSP of the cornstarch--stir until mixed. Spread the mixture into the pie crust. In a separate bowl add cinnamon, brown sugar and 1 TBSP cornstarch--stir until mixed. Sprinkle the cinnamon mixture over the rhubarb mixture. Drizzle the melted butter all over the top of the pie. Bake at 375 degrees for 40 minutes. In a mixer add 2 egg whites and 3 TBSP white sugar--beat until stiff. Spread egg white mixture over the hot pie. Sprinkle the coconut all over the top. Bake at 375 degrees for 10 minutes or until meringue is browned.

#2339 - Caramel Rolls

(by Shirley McNevich)

18 frozen dinner rolls dough (yeast based--not biscuits)
1 - 3oz. box Jell-O butterscotch pudding mix (NOT instant)
1 stick butter (melted)
1/2 cup Domino's dark brown sugar (packed)
1 tsp. cinnamon
1 cup chopped pecans

Grease a 9 x 13 cake pan. Sprinkle the chopped pecans in the pan. Arrange the frozen rolls in the pan. Sprinkle the dry pudding mix evenly over the rolls. Pour the melted butter evenly over the rolls. Sprinkle the brown sugar over the rolls. Sprinkle the cinnamon over the rolls. Set the pan on your counter (uncovered) and let the rolls rise overnight. The next morning bake at 350 degrees for 30 minutes.

#2338 - Beef and Corn

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. can whole kernel corn (cooked and drained)
2 cups raw egg noodles
2 cups beef broth
1 TBSP butter
3 hard boiled eggs (peeled and chopped)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Cook and drain egg noodles according to bag directions. In a bowl add ground beef mixture, drained corn, drained noodles and beef broth--stir until mixed. Pour the mixture into a greased casserole dish. Dot the butter over the top. Bake at 350 degrees for 40 minutes or until heated through. Remove from oven, sprinkle chopped eggs over the top and serve.

#2337 - Easy Frosting/Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar
2 egg whites
2 TBSP softened butter
2 TBSP flour
1/2 cup Crisco shortening
1/8 tsp. salt
1 tsp. vanilla

In a mixer add Crisco, butter and flour--beat. Add egg whites--beat. Add salt and vanilla--beat. Slowly add powdered sugar--beat until thick and creamy. For peanut butter frosting, add 1 tsp. of peanut butter at a time, beating in between, until flavored to your taste.

#2336 - Chocolate Trail Mix

(by Shirley McNevich)

1 stick butter
1 cup Jif peanut butter
1 lb. Domino's powdered sugar
1 large box Kellogg's Crispix cereal
1 - 12oz. bag Nestle's MILK chocolate bits

In a microwave safe bowl add butter, peanut butter and the chocolate chips--microwave on high in 30 second increments, stirring in between, until mixture is melted and smooth. In a large bowl add cereal--pour the chocolate mixture over the cereal--stir/toss to coat. Dump the powdered sugar in a paper grocery bag--pour cereal in the same bag. Close the bag and shake well until all cereal is coated.

#2335 - Powdered Sugar Cookies

(by Shirley McNevich)

1 cup white sugar + extra for sprinkling
1 cup Domino's powdered sugar
1 cup softened butter
1 cup canola oil
2 eggs
4 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla

In a mixer add white sugar, powdered sugar, softened butter and canola oil--beat. Add eggs--beat. Add baking powder, baking soda and vanilla--beat. Add flour--beat. Refrigerate dough for 1 hour. Form dough into small balls and place them on greased cookie sheets. Use a greased fork to flatten each cookie and make a criss cross pattern. Sprinkle the tops of each cookie with a little extra white sugar. Bake at 350 to 375 degrees for 8-10 minutes.

#2334 - Quick Sugar Cookies

(by Shirley McNevich)

1 1/3 cups softened butter
2 cups white sugar
2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking powder
1 1/2 tsp. salt

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, baking powder and salt--beat. Add flour--beat--continue by hand with a wooden spoon if too thick for mixer. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#2333 - Glazed Pecans

(by Shirley McNevich)

2 egg whites
1 cup Domino's dark brown sugar
1lb. of pecans
4 TBSP butter

In a mixer add egg whites--beat. Add brown sugar--beat. Remove bowl from mixer--add pecans--stir carefully so pecans don't break. Melt the butter. Pour the melted butter on to a jelly roll pan (lip on all sides)--use a pastry brush if necessary. Carefully spread the pecans on to the melted butter. Bake at 250 degrees for 1 hour (stirring every 15 minutes). Cool completely.

#2332 - Layered Cream Cheese Dessert

(by Shirley McNevich)

1 cup flour
1/2 cup softened butter
1/2 cup chopped nuts
1 - 8oz. Cool Whip (thawed)
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
2 - 3oz. boxes Jell-O INSTANT chocolate pudding
3 cups milk

In a bowl add flour, butter and chopped nuts--mix to make crumbs. Press the mixture into the bottom of a greased 9 x 13 glass baking dish. Bake at 350 degrees for 15 minutes. Cool completely. In a mixer add powdered sugar and cream cheese--beat. Spread the cream cheese mixture over the cooled crust. In a bowl add both boxes of chocolate pudding mix and milk--beat with a whisk until thick. Spread pudding mixture over cream cheese layer. Spread the Cool Whip over the top. Refrigerate until cold.

#2331 - Chocolate Oatmeal Cookies

(by Shirley McNevich)

1 stick softened butter
1 1/3 cups peanut butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
3 eggs
4 1/2 cups Quaker quick oats
2 tsp. baking soda
2 tsp. vanilla
12oz. M&M candies

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add peanut butter--beat. Add vanilla, baking soda and oatmeal--beat. Remove bowl from mixer--add M&Ms--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes. Cool slightly before removing from cookie sheets.

#2330 - Crunchy Peanut Butter Cookies

(by Shirley McNevich)

20 individual Kellogg's frosted mini wheats (cereal)
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
1 cup Jif peanut butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla

Use your fingers to crush the mini wheats into shreds--set aside. In a bowl add flour, baking soda and salt--stir. In a mixer add butter and white sugar--beat. Add brown sugar--beat. Add peanut butter--beat. Add eggs--beat. Add vanilla--beat. Slowly add flour mixture--beat. Add shredded mini wheats--beat. Drop cookies by teaspoonfuls on to greased cookie sheets. Use the tines of a fork to flatten each cookie and make a criss cross pattern. Bake at 350 degrees for 8-12 minutes or until lightly browned.

#2329 - Brown Sugar Beer Cake

(by Shirley McNevich)

3 cups flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1 cup Crisco shortening
2 cups Domino's dark brown sugar (packed)
2 eggs
2 cups regular beer (NOT lite)
1 cup chopped pecans OR walnuts
powdered sugar for sprinkling

Grease a 10" tube pan. Into a bowl sift the flour and add salt, baking soda, cinnamon, ground cloves and nutmeg--stir. In a mixer add Crisco and brown sugar--beat. Add eggs--beat. Remove 2 TBSP of the flour mixture for later, then add the rest of the flour mixture to the mixer with the brown sugar mixture--beat. Add beer--beat. In a separate bowl add the reserved 2 TBSP of flour mixture to the chopped nuts--stir to mix. Remove mixer bowl from mixer--add chopped nuts mixture--stir until mixed. Pour batter into the prepared pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert it on to a cake plate. Sprinkle the cake with powdered sugar before cutting and serving.

#2328 - Black Walnut Puffs

(by Shirley McNevich)

1/2 lb. softened butter
4 TBSP Domino's powdered sugar
2 tsp. vanilla
2 cups flour
1 cup chopped black walnuts
a bowl of Domino's powdered sugar for rolling

In a mixer add butter and 4 TBSP powdered sugar--beat. Add vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped walnuts--stir until mixed. Roll dough into quarter sized balls and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool to room temperature, then roll each ball in powdered sugar to coat.