#2388 - Scratch Crumb Cake

(by Aunt Mae [Herman] Cook)

3/4 cup softened butter
1 1/2 cups white sugar
2 tsp. baking powder
1 tsp. cinnamon
2 beaten eggs
3/4 cup milk
1 tsp. vanilla
a pinch of salt
2 cups flour

In a bowl add flour, softened butter, white sugar, cinnamon and baking powder--mix with a pastry blender to form crumbs. In a separate bowl add beaten eggs, milk, vanilla and salt--stir with a whisk. Pour egg mixture into crumb mixture--stir until mixed. Pour into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes.

#2387 - Cheesy Noodles

(by Shirley McNevich)

4oz. raw extra wide egg noodles
2 TBSP butter
1/2 cup chopped onions
2 TBSP flour
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3/4 cup water
1 cup shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups cubed cooked turkey or chicken
1 1/2 cups thawed frozen peas

Cook egg noodles according to bag directions--drain but do not rinse. In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour--stir until smooth. Slowly add evaporated milk and water while stirring. Cook/stir until boiling and thickened. Add cheddar cheese--cook/stir until cheese is melted. Add salt, pepper, drained noodles, meat and peas--cook/stir until everything is hot.

#2386 - Peanuty Pie

(by cousin Donna [Worhach] Gross)

Crust: 1 cup flour; 2/3 cup crushed peanuts; 1 stick softened butter

1st Layer: 1 cup Cool Whip; 1 cup Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened); 1/3 cup Jif peanut butter

2nd Layer: 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 - 3oz. box Jell-O chocolate INSTANT pudding; 3 cups cold milk

Topping: extra Cool Whip and extra crushed peanuts

Grease a 9 x 13 cake pan. In a bowl add flour, 2/3 cup crushed peanuts and the softened butter - stir until mixed. Press the mixture into the bottom of the cake pan. Bake at 350 degrees for 10 minutes, then cool completely. In a mixer add 1 cup Cool Whip, powdered sugar, cream cheese and peanut butter--beat until mixed. Spread the mixture over the cooled crust. In a bowl add both boxes of pudding mix and the cold milk--beat with a whisk until thickened. Spread the pudding mixture over the cream cheese layer. Refrigerate until cold, then spread more Cool Whip over the top. Sprinkle extra chopped peanuts over the Cool Whip. Refrigerate overnight.

#2385 - No Bake Ricotta Cheesecake

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 3/4 cups hot water
1/2 cup white sugar
1/4 cup lemon juice
1 TBSP Knox unflavored gelatin dissolved in 1/2 cup cold water
Crust: 2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/2 cup melted butter
Filling: 2 cups heavy whipping cream; 1 - 15oz. part skim ricotta cheese

Add Knox gelatin powder to the cold water--stir. In a bowl add hot water, white sugar and lemon juice--stir. Add Knox gelatin mixture--stir. Once cooled, refrigerate until it starts to gel. In a bowl add graham cracker crumbs, powdered sugar and melted butter--stir. Reserve 1/2 cup of the crumb mixture--set it aside. Press the remaining crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Remove Jell-O mixture from refrigerator and put it in a mixer--beat, then set aside. In a mixer add heavy whipping cream--beat until whipped. Add whipped cream to Jell-O mixture--stir. In a mixer add ricotta cheese--beat until mixed. Add whipped ricotta cheese to Jell-O mixture--stir. Pour the whole mixture over the crust. Sprinkle the reserved crumbs over the top. Refrigerate overnight.

#2384 - Sweet Chocolate Pie

(by Shirley McNevich)

4oz. Baker's German sweet chocolate
1/4 cup butter
1 2/3 cups Carnation evaporated milk (NOT condensed)
1 1/2 cups white sugar
3 TBSP cornstarch
1/8 tsp. salt
2 beaten eggs
1 tsp. vanilla
1 unbaked pie crust dough (or make your own)
1 1/3 cups Baker's angelflake coconut
1/2 cup chopped pecans

Grease a pie plate--insert the dough, spray the inside of the dough with Pam and flute the edges. In a microwave safe bowl add chocolate and butter--microwave on high until melted and smooth. Add white sugar to chocolate mixture--stir. Add salt, beaten eggs and vanilla--stir. In a small bowl bowl add cornstarch--pour a little of the evaporated milk into the cornstarch--stir until mixed. Add the rest of the evaporated milk to the cornstarch--stir. Add evaporated milk mixture to chocolate mixture--stir. Pour the chocolate mixture into the pie dough. Sprinkle the coconut and chopped pecans all over the top. Place the whole pie plate on to a cookie sheet and bake at 375 degrees for 40 minutes, remove from oven, loosely cover the pie with foil, return to oven and bake 20 minutes longer or until chocolate is puffy and cracks form in the chocolate. Cool completely.

#2383 - German Chocolate Brownies

(by Shirley McNevich)

4oz. Baker's German sweet chocolate
1/3 cup softened butter
2/3 cup flour (sifted--measure before sifting)
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 cup white sugar
1/2 cup chopped pecans
1 tsp. vanilla
2 TBSP milk
1 1/3 cups Baker's angelflake coconut
1/4 cup Domino's dark brown sugar (packed)

In a microwave safe bowl add chocolate and butter--microwave on high until melted and smooth. In a bowl add eggs--beat. Add white sugar--stir. Add melted chocolate--stir. Add flour, baking powder and salt--stir. Add chopped pecans and vanilla--stir. Pour batter into a greased 8 x 8 square baking pan. In a bowl add milk, coconut and brown sugar--stir. Spread the coconut mixture evenly over the batter. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness.

#2382 - Scalloped Corn and Broccoli

(by Shirley McNevich)

1/2 cup chopped onions
1 tsp. butter
2 cups broccoli florets (cooked and drained)
1 - 14.75oz. can cream style corn
1 beaten egg
1/3 cup milk
2 slices buttered bread (cut into bite sizes pieces)

In a skillet over medium heat add butter and chopped onions--cook/stir until onions are tender. Add drained broccoli--stir. Pour the mixture into a greased casserole dish. In a bowl add creamed corn, beaten egg and milk--stir. Pour the corn mixture over the broccoli mixture. Spread the buttered bread pieces over the top. Bake at 350 degrees for 20-25 minutes or until hot.

#2381 - Cabbage Noodles

(by Shirley McNevich)

1 - 8oz. bag egg noodles
3 TBSP butter
1/2 lb. bacon
1 chopped onion
1 small head of cabbage
salt, pepper, and garlic salt to your taste

Shred the cabbage--set aside. Cook the bacon in a large skillet--drain bacon on paper towels. Cook egg noodles according to bag directions--drain but do not rinse--set aside. Pour the bacon grease from the skillet into a Dutch oven and add chopped onions--cook/stir over medium heat until tender. Add shredded cabbage--cook/stir until cabbage is tender. Add butter--cook/stir until butter melts. Add drained egg noodles--stir. Crumble bacon and add to Dutch oven--stir. Cook/stir until mixture is hot. Add salt, pepper and garlic salt to your taste.

#2380 - Chunky Peanut Butter Cookies

(by Shirley McNevich)

1 tsp. baking soda
2 tsp. vanilla
1 cup Jif smooth peanut butter
1 cup white sugar
1 cup softened butter
1 cup Domino's dark brown sugar
2 eggs
2 cups flour
1/2 tsp. salt
2 cups Reese's Pieces candies

In a mixer add white sugar, brown sugar and softened butter--beat. Add eggs--beat. Add baking soda, vanilla, peanut butter and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add Reese's pieces--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-12 minutes.

#2379 - Fried Onion Rings

(by Shirley McNevich)

1/2 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1 beaten egg
1/4 cup milk
1 TBSP canola oil + extra for frying
1 large onion (sliced and separated into rings)

In a bowl add flour, salt, baking powder, egg, milk and 1 TBSP canola oil--stir to make the batter. Add canola oil to a frying pan (about 1/2" deep)--turn heat to medium and heat the oil until a drop of water dropped into the oil sizzles. Coat each onion in the batter and put them immediately into the hot oil. Brown onion rings on both sides and set them on paper towels to drain.

#2378 - Chocolate Pecan Brownies

(by Shirley McNevich)

3/4 cup flour
1/4 tsp. baking soda
3/4 cup white sugar
1/3 cup softened Parkay margarine
2 TBSP water
1 tsp. vanilla
2 beaten eggs
1/2 cup chopped pecans
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a bowl add flour and baking soda--stir. In a saucepan over low heat add white sugar, Parkay and water--stir/bring to a boil. Once boiling, remove from heat add add 1 cup of the chocolate bits and the vanilla--stir until chocolate bits melt. Cool completely. Add beaten eggs to the chocolate mixture--stir until mixed. Add flour mixture to chocolate mixture--stir. Add the rest of the chocolate bits and the chopped pecans--stir. Pour batter into a greased 9 x 9 square cake pan. Bake at 325 degrees for 30-35 minutes.

#2377 - Sliced Sugar Cookies

(by Shirley McNevich)

1 cup white sugar + extra for sprinkling
2 sticks softened butter
1 egg
1 TBSP vanilla
1 tsp. baking soda
2 1/4 cups flour

In a mixer add white sugar and softened butter--beat. Add egg, vanilla and baking soda--beat. Add flour--beat. Divide the dough in half. Flour your counter, roll each half of dough into a log, then wrap each dough log in Saran wrap. Refrigerate dough logs overnight. The next day remove one dough log from refrigerator and unwrap it. Slice the dough into 1/4" slices. Place cookies on to greased cookie sheets and sprinkle a little white sugar on top of each cookie. Bake at 375 degrees for 10-12 minutes or until lightly browned. Repeat with second dough log.

#2376 - Rock Cookies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
1/2 cup hot water
1 tsp. baking soda
1 tsp. cinnamon
2 cups chopped walnuts
1lb. raisins
3 cups flour
3 eggs

In a saucepan add raisins--cover them with water, turn heat to medium and bring to a boil. Once boiling cook raisins for 5 minutes, then drain and set aside. In a mixer add brown sugar, Crisco and eggs--beat. Add the baking soda to the hot water--stir. Add hot water to batter--beat. Add cinnamon and flour--beat. Remove bowl from mixer--add chopped nuts and drained raisins--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2375 - Cold Brown Sugar Frosting/Icing

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 TBSP softened butter
4 TBSP milk
1 tsp. vanilla
Domino's powdered sugar

In a mixer add brown sugar, softened butter, milk and vanilla--beat. Add a little powdered sugar at a time and beat in between until frosting is a spreadable consistency.

#2374 - Condensed Milk Peanut Butter Frosting/Icing

(by Shirley McNevich)

2 TBSP Jif peanut butter
1 1/3 cup Eagle brand sweetened condensed milk (NOT evaporated)
1/8 tsp. salt

In a double boiler add condensed milk and peanut butter--cook/stir until mixture thickens (about 5 minutes). Remove from heat--add salt--stir. Cool to room temperature. Stir the cooled frosting, then frost your cake.

#2373 - Cake Flour Frosting/Icing

(by Shirley McNevich)

1/2 cup Crisco solid shortening
1 TBSP softened butter
a pinch of salt
1 egg white
2 cups Domino's powdered sugar
2 TBSP cake flour
1 TBSP milk
2 tsp. vanilla

In a mixer add egg white and 1 cup powdered sugar--beat until stiff, then set aside. In a mixer add Crisco and butter--beat. Add salt, cake flour and 1 cup powdered sugar--beat. Add milk and vanilla--beat until light. Add egg white mixture to the mixture in the mixer--beat until mixed, then beat on high until light and fluffy.

#2372 - Cake Flour Chocolate Cake

(by Shirley McNevich)

1/2 cup softened butter
2 eggs
1 TBSP cider vinegar
1 cup buttermilk
1/2 cup hot water
1 1/2 cups white sugar
1/2 cup Hershey's cocoa
2 cups sifted cake flour (measure before sifting)
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt

In a mixer add softened butter, white sugar and eggs--beat. Add cake flour, salt, buttermilk and vanilla--beat.  In a bowl add cocoa and hot water--stir until mixed. Add cocoa mixture to batter--beat. In a cup add vinegar and baking soda--stir until it fizzes. Add vinegar mixture to batter--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness).

#2371 - Skillet Sausage and Noodles

(by Shirley McNevich)

1lb. loose sausage (removed from casing)
1 medium head of cabbage (shredded)
1 large onion (chopped)
2 chicken bouillon cubes
1/4 cup boiling water
2 cups Breakstone's sour cream
3/4 tsp. salt
1/2 tsp. pepper
8oz. egg noodles

Prepare egg noodles according to bag directions--drain but do NOT rinse. In a skillet over medium heat add loose sausage--cook/stir until browned. Add shredded cabbage and chopped onions--stir, then reduce heat to simmer. In a bowl add boiling water and chicken bouillon--stir until dissolved. Pour the chicken broth over the cabbage mixture--keep heat on simmer, cover the skillet and cook until cabbage and onions are tender. Open the sour cream--add salt and pepper--stir. Add sour cream and drained noodles to cabbage mixture--stir. Cook until hot before serving.

#2370 - Noodle Perogies

(by Shirley McNevich)

1 lb. extra wide egg noodles
1 - 12 serving size box mashed potato mix (or make your own)
1 stick butter (melted)
3/4 lb. American cheese (slices)
1 small onion (chopped)

Cook noodles according to bag directions--drain but do NOT rinse. Grease a 9 x 13 glass baking dish. Prepare mashed potato mix (or make your own). Place all of the noodles on the bottom of the baking dish. Spread all of the mashed potatoes over the noodles. Layer the cheese on top of the mashed potatoes. In a skillet add the butter and the chopped onions--cook/stir over medium heat until onions are soft. Spread the buttered onion mixture over the cheese. Bake at 325 degrees for 30 minutes or until bubbling hot.

#2369 - Skillet Smoked Sausage

(by Shirley McNevich)

1/2 lb. smoked sausage
1 cup raw white rice (NOT minute Rice)
1 - 14oz. can stewed tomatoes (or home canned)
2/3 cup Pace Picante sauce
1 - 16oz. can kidney beans

Cut the sausage into coin shaped pieces, then cut each piece into quarters. In a greased skillet over medium heat add sausage pieces, rice, stewed tomatoes, picante sauce and kidney beans--stir/bring to a boil. Once boiling, cover the skillet and reduce heat to simmer--simmer for 20 minutes. Remove from heat and keep covered for a few minutes before serving.

#2368 - Turkey Stuffing Casserole

(by Shirley McNevich)

3lbs. cooked turkey or chicken (cut into bite sized pieces)
2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 cup milk
1 - 18oz. Stove Top Stuffing (or make your own stuffing)

Prepare stuffing according to box directions--set aside. Arrange turkey or chicken pieces on the bottom of a greased 9 x 13 baking dish. In a bowl add all of the soups and the milk--stir to mix. Pour the soup mixture over the meat. Spread the prepared stuffing all over the top. Bake at 350 degrees for 45 minutes or until stuffing is browned.

#2367 - Cake Mix Pumpkin Dessert

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3 eggs
1 cup white sugar
2 to 4  tsp. pumpkin pie spice (your choice)
1 tsp. cinnamon
1 cup butter (melted)

Grease a 9 x 13 cake pan. In a mixer add eggs, white sugar, cinnamon and pumpkin pie spice--beat. Add pumpkin--beat. Remove bowl from mixer--add Carnation milk--stir until mixed. Pour mixture into the greased cake pan. Sprinkle the dry cake mix all over the top. Drizzle the melted butter all over the cake mix. Bake at 350 degrees for 1 hour or until inserted knife comes out clean.

#2366 - Graham Cracker Cookies

(by Shirley McNevich)

1 box graham crackers
1/2 cup white sugar
1/2 cup Parkay margarine
2 cups butter

Grease a jelly roll pan. Break the graham crackers in half, then break each half in half again. Fill the jelly roll pan with the graham cracker pieces so there are no spaces in between them and they are in a single layer. In a saucepan add white sugar, Parkay and butter--turn heat to medium. Bring to a boil, then cook/stir for 2 minutes. Carefully pour the hot sugar mixture over all of the graham crackers. Place jelly roll pan in oven and bake at 350 degrees for 10-12 minutes. Cool completely. Place them in containers with wax paper in between layers.

#2365 - Sweet Pretzels

(by Shirley McNevich)

1 - 16oz. bag sourdough pretzel nuggets
2/3 cup canola oil
1/3 cup white sugar
1 or 2 tsp. cinnamon

Put pretzel nuggets in a large bowl. In a separate bowl add canola oil, white sugar and cinnamon--stir to mix. Pour canola oil mixture over pretzel nuggets--toss to coat. Put coated pretzel nuggets in a microwave safe bowl. Microwave on high for 2 minutes, stir the pretzels, then microwave on high in 1 minute increments (stirring after each minute) until all of the canola oil has been absorbed. Cool completely.

#2364 - Fluffy White Frosting/Icing

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco shortening
1 cup white sugar
3 TBSP flour
1 tsp. vanilla
2/3 cup milk

In a mixer add butter, Crisco and white sugar--beat. Add vanilla--beat. Add milk--beat. Add flour--beat until smooth and spreadable. 

#2363 - Vanilla Buttercream Frosting/Icing

(by Shirley McNevich)

1 cup softened butter
1 - 7oz. jar Fluff marshmallow cream
2 cups Domino's powdered sugar
1 tsp. vanilla

In a mixer add softened butter--beat. Add Fluff--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth, then beat on high speed for 2 minutes.

#2362 - Peanut Butter Pudding Frosting/Icing

(by Shirley McNevich)

1 cup milk
1 - 3oz. box Jell-O vanilla INSTANT pudding
1/2 cup Jif peanut butter
1 - 8oz. Cool Whip (thawed)

In a mixer add pudding mix and milk--beat until mixture thickens. Add peanut butter--beat. Remove bowl from mixer--add Cool Whip--stir until mixed.

#2361 - Creamy Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 1/2 cups milk
1/2 cup white sugar
2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)

Prepare cake batter according to box directions. Pour batter into a greased 9 x 13 cake pan and bake according to box directions. Cool cake for 15 minutes. Use a large meat fork to poke holes all over the top of the cake. In a saucepan over medium heat add milk, white sugar and 1/2 cup of the coconut--stir/bring to a boil, then reduce heat and simmer for 1 minute. Spread the milk mixture evenly over the cake so it goes down into the holes in the cake. Cool cake completely. Add 1/2 cup of coconut to the Cool Whip--stir. Spread Cool Whip mixture over the cooled cake. Sprinkle remaining 1 cup of coconut all over the top of the cake. Refrigerate overnight.

#2360 - Finger Jell-O

(by Shirley McNevich)

3 envelopes Knox unflavored gelatin
3 small boxes Jell-O (your choice of flavor)
2 1/2 cups boiling water
1 cup heavy cream

In a bowl add unflavored gelatin and Jell-O--stir to mix. Add boiling water--mix with a whisk until completely dissolved. Add heavy cream--stir with a whisk until well mixed. Pour mixture into a 9 x 13 glass baking dish. Cool completely, then refrigerate overnight. Cut into squares.

#2359 - Cherry Peanut Squares

(by Shirley McNevich)

1 stick softened butter
1 cup flour
1/2 cup chopped peanuts + extra for sprinkling
1/3 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. Cool Whip (thawed)
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 3oz. box Jell-O chocolate INSTANT pudding
1 small jar maraschino cherries (drained and halved)

In a bowl add softened butter, flour and chopped peanuts--stir to make crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15-20 minutes. Cool completely. In a mixer add peanut butter, powdered sugar and 1 container of Cool Whip--beat and set aside. Prepare both boxes of pudding separately according to box directions. Spread the peanut butter mixture over the cooled crust. Spread the chocolate pudding over the peanut butter mixture. Spread the vanilla pudding over the chocolate pudding. Spread the second container of Cool Whip over the vanilla pudding. Sprinkle extra chopped peanuts over the Cool Whip. Arrange maraschino cherry halves evenly over the top. Refrigerate until cold.