#2480 - Glazed Brown Sugar Cookies

(by Shirley McNevich)

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

Glaze: 1/3 cup butter; 2 cups Domino's powdered sugar; 1 1/2 tsp. vanilla; 1 TBSP hot water (more if necessary)

In a mixer add Crisco and brown sugar--beat. Add eggs--beat. Add 1 tsp. vanilla--beat. Add salt and baking soda--beat. Add sour cream--beat. Slowly add flour--beat. Add nuts--beat. Cover batter and refrigerate for 1 hour. Remove from refrigerator--drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. Glaze--in a saucepan over low heat add butter--melt/stir until melted butter is brown. Remove from heat--add powdered sugar and 1 1/2 tsp. vanilla--stir until mixed. Add 1 TBSP hot water--stir. Only add more water 1 TBSP at a time until it is spreadable. Spread glaze on cooled cookies.

#2479 - Yellow Cream Cheese Cookies

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/3 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1 egg yolk
1 tsp. vanilla

In a mixer add butter and cream cheese--beat. Add egg yolk and vanilla--beat. Slowly add dry cake mix--beat (when it gets too stiff for mixer, remove bowl and continue mixing with a wooden spoon). Cover the bowl and refrigerate for 30 minutes. Remove dough from refrigerator and drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until slightly browned. Cool cookies slightly before removing cookies from cookie sheets.

#2478 - Pineapple Coconut Coffee Cake

(by Shirley McNevich)

1/3 cup softened butter
1/3 cup Domino's dark brown sugar (packed)
1/2 cup Baker's angelflake coconut
1 - 13oz. box Duncan Hines wild blueberry muffin mix
1 - 8oz. can Dole crushed pineapple (drained)

In a bowl add softened butter, brown sugar and coconut--mix with a pastry blender to make crumbs--set aside. Prepare muffin mix according to box directions, but add drained pineapple at the same time as the blueberries. Pour batter into a greased 9" square cake pan. Sprinkle the coconut mixture evenly over the top of the batter. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness.

#2477 - Raisin Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups flour; 3 TBSP Domino's powdered sugar; 1/2 cup cold butter (cut into small pieces); 1 egg yolk

Batter: 1 cup + 3 TBSP Philadelphia cream cheese (softened); 1/2 cup plain yogurt; 2 eggs; 6 TBSP Domino's powdered sugar; 1/2 cup raisins; 3 TBSP Nestle's semi-sweet chocolate bits

Topping: 3oz. Nestle's mini semi-sweet chocolate bits; 2 TBSP Kayro lite corn syrup; 3 TBSP butter

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain raisins and set them aside. In a bowl add flour, 3 TBSP powdered sugar--stir. Add butter and egg yolk--mix with a pastry blender. Press the crust mixture into a 9" greased pie plate. Refrigerate the crust for 30 minutes. Remove crust from refrigerator and prick the crust multiple times with a fork--place another pie plate into the crust (to prevent shrinkage). Bake at 375 degrees for 13 minutes or until crust is lightly browned. Remove from oven--carefully remove second pie plate, then cool crust slightly while making batter. Batter: in a mixer add cream cheese--beat. Add yogurt and eggs--beat. Add 6 TBSP powdered sugar--beat. Remove bowl from mixer--add 3 TBSP chocolate chips and drained raisins--stir until mixed. Pour batter into warm crust. Bake at 375 degrees for 40-50 minutes or until set. Cool completely. Topping: in a double boiler add mini chocolate chips, lite corn syrup and 3 TBSP butter--stir/melt until smooth. Drizzle topping mixture over the top of the cheesecake. Cool completely. Refrigerate until cold.

#2476 - Raspberry Cheesecake Squares

(by Shirley McNevich)

Crust: 1/2 cup Domino's powdered sugar; 1/3 cup softened butter; 2 cups Bisquick

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 eggs; 1 - 10oz. bag frozen raspberries in lite syrup (thawed but NOT drained)

In a bowl add powdered sugar, butter and Bisquick--mix with a pastry blender to make crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes or until lightly browned. In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Remove bowl from mixer--add undrained raspberries--stir until mixed. Pour batter over the hot crust. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into squares.

#2475 - Cocoa Cheesecake

(by Shirley McNevich)

Crust: 4 cups Bisquick; 1/2 cup white sugar; 1/2 cup Baker's angelflake coconut; 1/3 cup softened butter; 2 TBSP Hershey's cocoa; 1 egg

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 3/4 cup white sugar; 2 tsp. vanilla

Topping: 2 cups Breakstone's sour cream; 1/4 cup Domino's dark brown sugar (packed); 1 TBSP vanilla; 1/3 cup Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add 1/2 cup white sugar and butter--beat. Add 1 egg--beat. Add cocoa and 1/2 cup coconut--beat. Slowly add Bisquick--beat (remove bowl from mixer and continue with a pastry blender when it gets too dry for the mixer). Press the mixture into a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add 2 eggs and 3/4 cup white sugar--beat. Add 2 tsp. vanilla--beat. Pour batter into prepared crust. Bake at 350 degrees for 25 minutes or until cheesecake is set. In a bowl add sour cream, brown sugar and 1 TBSP vanilla--stir until mixed. As soon as you take the cheesecake out of the oven, spread the sour cream mixture over the top of the hot cheesecake. In a bowl add chopped pecans and 1/3 cup coconut--stir until mixed. Sprinkle the pecan mixture over the whole top of the cheesecake. Cool completely. Refrigerate overnight.

#2474 - Quick Pumpkin Cheesecake

(by Shirley McNevich)

1 - 16oz. can Libby's pumpkin
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
3 eggs
3/4 cup white sugar
1/2 cup Bisquick
1 tsp. cinnamon

In a mixer add cream cheese, white sugar and eggs--beat. Add pumpkin--beat. Add vanilla and cinnamon--beat. Add Bisquick--beat. Pour batter into a greased 9" pie plate. Bake at 350 degrees for 45 minutes or until center puffs up. Cool completely.

#2473 - Spinach Pie

(by Shirley McNevich)

1/2 cup chopped onions
2 garlic cloves (minced)
1 TBSP softened butter
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup small curd cottage cheese
1 cup milk
3 eggs
1/2 cup Bisquick
1/4 tsp. pepper
3 TBSP grated Parmesan cheese

Grease a 9" pie plate. In a skillet add butter, chopped onions and minced garlic--cook/stir over medium low heat until until onions are translucent. Remove from heat--add drained spinach--stir. Spread the spinach mixture in the pie plate. Spread cottage cheese over the spinach. In a blender add milk, eggs, Bisquick and pepper--beat on high until mixed. Spread egg mixture over cottage cheese. Sprinkle Parmesan cheese all over the top. Bake at 350 degrees for 30-35 minutes or until inserted knife comes out clean.

#2472 - Cheesy Cornbread

(by Shirley McNevich)

1 cup yellow cornmeal
1 cup flour
1 TBSP baking powder
1 tsp. salt
2 cups shredded colby cheese
1 cup milk
1 beaten egg
1/4 cup melted Parkay margarine

In a bowl add cornmeal, flour, baking powder and salt--stir. Add 1 cup shredded colby cheese--stir. In a separate bowl add beaten egg, milk and melted Parkay--stir until mixed. Add egg mixture to cornmeal mixture--stir just until mixed. Pour batter into a greased 9" bread loaf pan. Sprinkle remaining 1 cup shredded colby cheese over the top of the batter. Bake at 425 degrees for 20 minutes--test with a toothpick for doneness. Let stand for 15 minutes before removing cornbread from pan.

#2471 - Oatmeal Sugar Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 1/2 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
3 cups Quaker quick oats
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla, cream of tartar, baking soda and salt--beat. Add flour--beat. Add oats and chopped nuts--beat (continue with a wooden spoon if too thick for the mixer). Shape the dough into a log and wrap it in Saran wrap. Freeze the dough for 2 hours. Remove dough from freezer, unwrap the dough, then slice the log into 1/4" slices. Place the slices on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned.

#2470 - Pumpkin Meringue Pie

(by Shirley McNevich)

3 eggs
1 - 16oz. can Libby's pumpkin
3/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
1 can Carnation evaporated milk (NOT condensed)
1 - 9" pie crust dough (or make your own)
a dash of salt
1 - 7oz. jar Fluff marshmallow

In a mixer add 3 egg yolks and white sugar--beat. Add pumpkin, cinnamon and vanilla--beat. Add 1 tsp. salt and the evaporated milk--beat. Grease a pie plate, insert pie crust dough, spray the inside of the dough with Pam and flute the dough edges. Pour the pumpkin batter into the pie dough. Bake at 425 degrees for 15 minutes, then without opening the oven door reduce the heat to 350 degrees and bake for 45 minutes longer or until inserted knife comes out clean. Set pie aside. In a mixer add 3 egg whites and a dash of salt--beat until stiff peaks form. Add Fluff marshmallow--beat again until stiff peaks form. Spread the meringue all over the top of the pie making sure the whole top of the pie is covered. Bake at 350 degrees for 15 minutes or until meringue is lightly browned.

#2469 - Jelly Roll Marble Squares

(by Shirley McNevich)

Topping: 1 - 8oz. Philadelphia cream cheese (softened); 1/3 cup white sugar; 1 egg

Batter: 1/2 cup softened Parkay margarine; 3/4 cup cold water; 1 1/2 squares Baker's unsweetened baking chocolate; 2 cups flour; 2 cups white sugar; 2 eggs; 1/2 cup Breakstone's sour cream; 1 tsp. baking soda; 1/2 tsp. salt; 1 - 8oz. bag Nestle's semi-sweet chocolate bits

In a mixer add cream cheese and 1/3 cup white sugar--beat. Add 1 egg--beat until smooth--set aside. In a saucepan over medium low heat add Parkay, water and unsweetened baking chocolate--cook/stir until melted, then continue stirring until it boils. Once boiling, remove from heat. In a mixer add 2 eggs and 2 cups white sugar--beat. Add sour cream, baking soda and salt--beat. Add melted chocolate mixture--beat. Add flour--beat well. Grease and flour a 10 x 15 jelly roll pan. Pour the chocolate batter into the jelly roll pan. Spoon the cream cheese mixture over the top of the batter. Use a wet knife to marble the cream cheese through the batter. Sprinkle all of the chocolate chips over the top. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.

#2468 - Baked Tuna

(by Shirley McNevich)

2 cups small pasta shells (cooked and drained according to box directions)
2 - 6oz. cans tuna (drained and flaked)
1/2 cup chopped celery
1/2 cup mayo
1/2 cup milk
1/2 cup chopped parsley
2/3 cup chopped green onions
2-3 slices buttered bread (cut into bite sized pieces)

Cook/drain pasta according to box directions. In a bowl add flaked tuna, drained pasta and celery--stir. In a blender add mayo, milk, chopped parsley and chopped green onions--beat until smooth. Pour the molk mixture into the pasta mixture--stir until mixed. Pour the whole mixture into a greased 2 qt. casserole dish. Arrange buttered bread pieces over the top. Bake at 400 degrees for 15 minutes or until hot throughout.

#2467 - Quick Baked Chicken

(by Shirley McNevich)

1/2 cup mayo
1/4 cup grated Parmesan cheese
2 TBSP French's yellow mustard
4 boneless/skinless chicken breasts
2/3 cup crushed cornfakes cereal
salt
pepper

In a bowl add mayo, Parmesan cheese and mustard--stir. Remove 1/3 cup of the mustard mixture and set aside.  Salt and pepper both sides of each chicken breast. Place crushed cornflakes in a bowl. Brush the mustard mixture on both sides of each chicken breast, then dip them in the cornflakes to coat. Grease a 9 x 13 glass baking dish. Place coated chicken pieces in the dish. Bake at 400 degrees for 20 minutes, flip chicken pieces and bake 10 minutes longer or until cut chicken is no longer pink. Use reserved mustard mixture for dipping.

#2466 - Chewy Pecan Squares

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar (packed)
1/2 cup mayo
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
3/4 cup chopped pecans

In a mixer add brown sugar, mayo and vanilla--beat. Add baking powder and flour--beat. Add 1/2 cup of the chopped pecans--beat (continue by hand if too thick for mixer). Spread the batter evenly into a greased 8 x 8 cake pan. Sprinkle the remaining 1/4 cup of chopped pecans over the top. Use the back of a spoon to press the pecans on top into the dough. Bake at 350 degrees for 15 minutes or until inserted toothpick comes out clean. Cool completely. Cut into squares.

#2465 - Milk Chocolate Peanut Butter Cookies

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
1/3 cup cup Jif crunchy peanut butter
1 egg
1 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Resse's peanut butter chips
1 cup milk chocolate chips

In a mixer add butter and white sugar--beat. Add crunchy peanut butter--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add peanut butter chips and milk chocolate chips--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.

#2464 - Smooth Vanilla Frosting

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla INSTANT pudding
1/4 cup Domino's powdered sugar
1 cup cold milk
1 - 8oz. Cool Whip (thawed)

In a mixer add vanilla pudding powder, powdered sugar and milk--beat on low for 1 minute until mixed. Remove bowl from mixer--add Cool Whip--stir until mixed.

#2463 - No Boil Lasagna

(by Shirley McNevich)

1 - 32oz. ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 beaten eggs
2 - 26oz. jars pasta sauce (with or without meat--your choice)
12 uncooked lasagna noodles
spices to your taste (salt, pepper, oregano, garlic salt, etc.)

In a bowl add ricotta cheese, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and the beaten eggs--mix well. Add any spices you wish--stir until mixed. Grease a 9 x 13 baking dish. Spread 1 cup of the pasta sauce on the bottom of the baking dish. Place 4 lasagna noodles in a single layer over the sauce. Spread 1 cup of sauce over the noodles. Spread 1/2 of the ricotta cheese mixture over the sauce. Place 4 lasagna noodles in a single layer over the ricotta. Spread 1 cup of sauce over the noodles. Spread 1/2 of the ricotta cheese mixture over the sauce. Place the last 4 uncooked noodles over the ricotta mixture. Spread 2 cups of sauce over the top. Cover with foil and bake at 375 degrees for 1 hour. Remove from oven, remove the foil, spread 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese over the top. Return to oven and bake at 375 degrees for 10 minutes or until cheese melts. Let the lasagna sit for 10 minutes before cutting. Serve lasagna with remaining pasta sauce.

#2462 - Espresso Cake

(by Shirley McNevich)

Batter: 2 eggs; 1 tsp. vanilla; 1 1/4 cups flour; 1/2 tsp. baking powder; 1/4 tsp. salt; 1 TBSP Nescafe instant espresso coffee; 1/3 cup milk

Frosting: 1lb. Domino's powdered sugar; 1/3 cup milk; 1 TBSP Nescafe instant espresso coffee; 1 stick softened butter; 1 - 3oz. softened Philadelphia cream cheese

In a mixer add cream cheese and softened butter--beat. Dissolve 1 TBSP instant espresso in 1/3 cup milk--stir. Pour milk mixture into cream cheese mixture--beat. Add all of the powdered sugar--beat. Remove 1 cup of this mixture--set it aside. To the remaining mixture in the mixer bowl add eggs--beat. Add vanilla--beat. Add baking powder and salt--beat. Dissolve 1 TBSP instant espresso in 1/3 cup milk--stir until dissolved. Add milk mixture to the mixer--beat. Slowly add flour--beat for 2 minutes. Pour batter into a greased and floured 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost the cake with the reserved 1 cup of frosting.

#2461 - Cherry Squares

(by Shirley McNevich)

1 box Duncan Hines white cake mix (with pudding in the mix)
1 1/4 cups Quaker quick oats
1/2 cup butter (softened)
1 egg
1 - 21oz. can cherry pie filling
1/2 cup chopped nuts
1/4 cup Domino's dark brown sugar (packed)
1 - 8oz. Cool Whip (optional; thawed)

Grease a 9 x 13 cake pan. In a bowl add cake mix, 6 TBSP of the softened butter and 1 cup of the oats--mix to make crumbs. Reserve 1 cup of the crumbs for later. To the remaining crumb mixture add 1 egg--mix well. Press the cake mixture over the bottom of the greased cake pan. Spread the cherry pie filling over the crust. In a bowl add the reserved cup of crumbs, the other 2 TBSP softened butter, chopped nuts, 1/4 cup oats and brown sugar--mix with a pastry blender. Sprinkle the crumb mixture over the cherry pie filling. Bake at 350 degrees for 30-40 minutes or until golden brown. Cool completely. Refrigerate until cold. Serve with Cool Whip.

#2460 - Crispy Buttermilk Cookies

(by Shirley McNevich)

1 cup softened butter (NO substitutes)
1 1/2 cups white sugar
1 egg
a pinch of salt
2 tsp. vanilla
3 TBSP buttermilk
2 3/4 cups flour
1 tsp. baking soda
1 tsp. baking powder
extra white sugar for sprinkling (or colored white sugar for holidays)

In a mixer add softened butter and white sugar--beat. Add egg--beat. Add vanilla, baking soda and baking powder--beat. Add buttermilk and salt--beat. Slowly add flour--beat. If dough is too moist, add a few sprinkles of flour--beat. Scoop up a teaspoonful of dough at a time into your greased hand, then roll it into a ball and place it on to a greased cookie sheet. Grease the bottom of a drinking glass with Pam, then lightly press on to the dough ball to flatten it slightly. Sprinkle some extra white sugar on top of each dough ball. Bake at 375 degrees for 8-9 minutes or until lightly browned. Cool slightly before removing from cookie sheets so they don't fall apart.

#2459 - Butter Sugar Cookies

(by Shirley McNevich)

2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 sticks softened butter
1 cup white sugar
1 egg
2 tsp. vanilla
2 TBSP milk
red and green colored sugar for sprinkling (or plain white sugar)

In a mixer add butter and 1 cup white sugar--beat. Add egg and vanilla--beat. Add salt and baking soda--beat. Add milk--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Spray the bottom of a drinking glass with Pam, then use the glass to flatten the cookies. Sprinkle colored sugar or white sugar over the tops of the cookies. Bake at 375 degrees for 10 minutes or until edges are lightly browned.

#2458 - White Potato Salad

(by Rachel Guarini - friend)

8 large red potatoes
2 tsp. salt
4 hard boiled eggs (peel and chop the egg whites; if you want the potato salad to be low fat, don't use the egg yolks--your choice)
1 1/2 cups light mayo
1 1/2 cups Breakstone's sour cream (light or regular)
salt and white pepper to taste
chives or green onions (chopped) - your choice of amount
celery (chopped) - your choice of amount
dried parsley for sprinkling

In a large pot add red potatoes and 2 tsp. salt--add enough water to cover potatoes. Bring to a boil, then cook potatoes until tender (about 20 minutes). Drain, rinse and cool potatoes, then dice the potatoes. Place diced potatoes in a large bowl. Add chopped eggs, mayo, and sour cream to diced potatoes--stir until mixed. Add chopped chives or chopped green onions and chopped celery--your choice of amount--stir until mixed. Add salt and white pepper to your taste--stir until mixed. If potato salad is too dry, add a little more mayo and stir again. Place potato salad in a serving bowl and sprinkle dried parsley over the top of the potato salad. Refrigerate until cold before serving.

#2457 - Peanut Butter Macadamia Cookies

(by Shirley McNevich)

2 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups Jif peanut butter
1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 tsp. vanilla
2 eggs
1 - 12oz. bag Nestle's white chocolate chips
1 - 6.5oz. jar macadamia nuts (chopped)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add baking powder, baking soda and salt--beat. Add vanilla--beat. Add peanut butter--beat. Slowly add flour--beat. Remove bowl from mixer--add white chocolate chips and chopped macadamia nuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool cookies 5 minutes before removing them from cookie sheets.

#2456 - Rice Krispie Drops

(by Shirley McNevich)

1 bag Nestle's white chocolate chips
1 cup Jif peanut butter
1 cup mini marshmallows
2 cups Rice Krispies cereal

Melt white chocolate chips according to bag directions. Add peanut butter, mini marshmallows and rice krispies to the melted white chocolate--stir well until mixed. Place cupcake liners into muffin tins. Place a heaping teaspoonful of the white chocolate mixture into each cupcake liner. Cool to room temperature. Refrigerate until hardened.

#2455 - Hot Dog Potato Casserole

(by Shirley McNevich)

5-6 red potatoes (washed, peeled and sliced thin)
8 thawed hot dogs
1/2 lb. cheddar cheese (grated)
1 tsp. French's yellow mustard
1/2 cup flour
1/8 tsp. salt
2/3 cup milk

Slice the hot dogs into coin shaped pieces, place them in a greased skillet--cook/stir over medium low heat until browned. Slowly add milk, flour and salt to hot dogs--stir until mixed and thick. Remove from heat--add mustard and grated cheese--stir until mixed. Grease a 2 qt. casserole dish. Make alternating layers of sliced potatoes, then hot dog mixture. Keep making layers and end with a potato layer as the last layer on top. Cover and bake at 350 degrees for 1 hour or until potatoes are tender.

#2454 - Applesauce Salad

(by Shirley McNevich)

1 - 3oz. box raspberry Jell-O
1 cup boiling water
1 1/2 cups plain applesauce
1 tsp. lemon juice

In a bowl add Jell-O and boiling water--stir until dissolved. Cool to room temperature. Refrigerate until it just starts to gel. Remove from refrigerator--add applesauce and lemon juice--stir until mixed. Refrigerate overnight.

#2453 - Strawberry Smoothies

(by Shirley McNevich)

1 cup plain yogurt
1 cup fresh or frozen strawberries
1 cup milk
1/2 cup crushed ice

In a blender add yogurt, strawberries, milk and ice--beat until smooth. Serve immediately.

#2452 - Pasta Bean Soup

(by Shirley McNevich)

8oz. Italian sausage (cut into coin shaped pieces, then each piece quartered)
1 onion (chopped)
1 TBSP canola oil
1 - 19oz. can cannellini beans (do NOT drain)
1 - 14oz. can diced Italian tomatoes
1/4 cup chopped parsley
3/4 cup dry small pasta shells
salt and pepper to taste
2 cups water
Parmesan cheese

In a skillet add canola oil, chopped onions, and sausage pieces--cook/stir over medium heat until sausage is browned and onions are caramelized. Add diced tomatoes and water--stir and bring to a boil. Once boiling, add pasta shells and chopped parsley--cook/stir until pasta is tender. Add cannellini beans--cook/stir until beans are hot. Add salt and pepper to your taste--stir. Add Parmesan cheese to your taste--stir.

#2451 - Chocolate Pudding Pie

(by Shirley McNevich)

1 ready-made graham cracker crust (regular OR chocolate)
1 - 8oz. Cool Whip (thawed)
1 cup cold milk
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup (or more) cherry pie filling

Spread 1 cup of the Cool Whip on the bottom of the crust. In a bowl add milk and chocolate pudding mix--beat with a whisk until thickened. Add 1 1/2 cups of the Cool Whip to the chocolate pudding--stir with a whisk until mixed. Spread the chocolate pudding mixture over the Cool Whip in the crust. Spread the remaining Cool Whip over the chocolate pudding mixture. Spread the cherry pie filling over the top. Refrigerate until very cold.

#2450 - Microwave Corn on the Cob

(by Shirley McNevich)

1 ear of corn on the cob (still in the husk)

Place 1 ear of corn in your microwave--microwave on high for 4-5 minutes. Be careful taking it out--it will be very hot. Use a sharp knife to cut off the bottom of the corn/husk and then the rest of the husk/silk will slide off very easily. Continue with as many ears of corn as you need, but DO NOT put more than one ear of corn in the microwave at a time.