#2511 - Chocolate Buttermilk Cupcakes

(by Shirley McNevich)

6 TBSP Parkay margarine (melted)
1 cup white sugar
1 1/4 cups flour
1/3 cup Hershey's cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup butternilk
1 tsp. vanilla
Domino's powdered sugar for sprinkling (optional)

In a bowl add melted margarine and white sugar--stir to mix. In a separate bowl add flour, cocoa, baking soda and salt--stir. In a cup add buttermilk and vanilla--stir. Slowly alternate adding dry ingredients and buttermilk mixture to the margarine mixture using a whisk--beat with the whisk until well blended. Line muffin tins with cupcake liners. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 18-20 minutes. Cool completely. Frost as desired OR sprinkle with powdered sugar.

#2510 - Basted Ham Loaf

(by Shirley McNevich)

2 lbs. ground ham
1 lb. fresh ground pork
2 eggs
1 cup milk
1 cup crushed saltine crackers
1/4 to 1/2 cup chopped parsley
Basting Sauce: 1/4 cup Domino's dark brown sugar; 1/3 cup cider vinegar; 1/3 cup water; 2 tsp. French's yellow mustard

In a bowl add eggs--beat. Add milk--beat. Add ham, pork, crushed crackers and chopped parsley--mix with your hands. Form the mixture into two loafs. In a separate bowl add brown sugar, cider vinegar, water and mustard--stir well to mix. Place ham loafs into two greased loaf pans. Spread half of the basting mixture over each ham loaf. Bake at 350 degrees for 1 hour (basting with the hot basting sauce in the loaf pans every 20 minutes) or until heated through.

#2509 - Bacon Bread

(by Shirley McNevich)

1 loaf fresh Italian bread
1/2 lb. (or more) cooked bacon--crumbled
1 bag shredded cheddar cheese
butter or margarine

Slice Italian bread into pieces, and lightly butter each. Place them on a greased cookie sheet. Bake at 350 degrees until edges or bread just start to brown. Remove from oven--sprinkle crumbled bacon on top of each slice. Spread shredded cheddar cheese over the bacon on each slice. Return to oven and bake just until cheese melts. If you prefer, skip the butter and lightly sprinkle olive oil on each piece of bread before baking the first time.

#2508 - Pumpkin Raisin Mufins

(by Shirley McNevich)

2 cups Libby's pumpkin
3 eggs
3/4 cup water
3/4 cup canola oil
1 cup raisins
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. cinnamon
3/4 tsp. ground cloves
3 cups white sugar
1/2 tsp. salt
2 1/2 cups flour

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add pumpkin, eggs, water and canola oil--beat on low speed for 1 minute. Add baking powder, baking soda, cinnamon, ground cloves, white sugar, salt and flour--beat 3 minutes on medium speed. Remove from mixer--add drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 23-28 minutes. If you want the muffins higher, bake at 400 degrees for 18-20 minutes.

#2507 - Peanut Butter Toffee Bars

(by Shirley McNevich)

2 cups softened butter
2 cups Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
4 cups flour
1/2 tsp. salt
2 cups chopped pecans
2 1/2 cups Nestle's semi-sweet chocolate bits
1/2 cup Nestle's peanut butter chips
1 tsp. Crisco shortening

In a mixer add butter and brown sugar--beat. Add egg, vanilla and salt--beat. Add flour slowly--beat. Remove bowl from mixer and add chopped pecans--stir to mix. Spread the batter on a greased 15" jelly roll pan. Bake at 350 degrees for 25-30 minutes or until edges are lightly browned. Remove from oven--sprinkle chocolate bits over the top. Wait a few minutes until the chips melt, then use a greased spoon to gently smooth out the chocolate bits over the top. In a microwave safe bowl add peanut butter chips and Crisco--microwave on high in 10 second increments until melted, then stir until smooth. Drizzle the melted peanut butter mixture all over the top. Cool completely. Cut into bars or squares,

#2506 - Onion Sour Cream Dip

(by Shirley McNevich)

1 envelope Lipton onion soup mix
1 - 16oz. Breakstone's sour cream
1 cup cooked chopped shrimp OR 1 cup flaked lump crab meat
3 TBSP chili sauce
1 TBSP horseradish sauce

In a bowl add sour cream, chili sauce and horseradish sauce--stir. Add soup mix--stir to mix. Add shrimp pieces or crab meat--stir until mixed. Refrigerate until cold. If using crab meat, use the dip quickly as it will spoil quickly even if refrigerated. Use dip with good quality crackers.

#2505 - Bacon Green Beans

(by Shirley McNevich)

1 package frozen green beans (cooked according to bag directions with 1 tsp. salt in water)
4 slices cooked bacon (crumbled)
1 cup (or more) shredded cheddar cheese
pepper (optional)

Prepare green beans according to bag directions with 1 tsp. salt in the water. When green beans are tender, remove from heat and drain. Grease a casserole dish and put drained green beans in the greased dish. Sprinkle green beans with pepper if desired. Sprinkle shredded cheddar cheese all over the top of the green beans. Sprinkle the crumbled bacon over the top. Bake at 350 degrees until cheese melts and green beans are hot.

#2504 - Buttery Red Potatoes

(by Shirley McNevich)

3-4 large red potatoes
1 or 2 TBSP butter OR Parkay margarine (melted)
salt
pepper
dried parsley flakes (optional)

Line a glass baking dish with foil and spray it with Pam. Wash the potatoes but do NOT peel them. Cut the potatoes (skins on ) into bite sized pieces or wedges and spread the potato pieces in the foil-lined baking dish. Carefully pour the melted butter/margarine over the potato pieces. Place another piece of foil over the top of the dish. Bake at 350 degrees for 40 minutes or until potatoes are tender. Remove from oven, remove top foil and sprinkle salt/pepper over the potatoes to your taste. You can also sprinkle dried parsley flakes over the potatoes. Serve immediately, and use tongs to serve.

#2503 - Easy Peach Jam

(by Shirley McNevich)

2 1/4 lbs. fresh ripe peaches (washed, peeled, pitted, sliced and mashed with a potato masher)
5 1/2 cups white sugar
1 cup Kayro lite corn syrup
1 tsp. ascorbic acid crystals
2 - 3oz. pouches liquid fruit pectin
1/3 cup lemon juice

Measure out 2 3/4 cups of the mashed peaches--pour them in a large bowl. Add white sugar--stir to mix. Add corn syrup and ascorbic acid crystals--stir well. Let the mixture stand for 10 minutes. In a bowl add fruit pectin and lemon juice--stir well. Add pectin mixture to peach mixture--stir very hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#2502 - Easy Strawberry Jam

(by Shirley McNevich)

1 quart ripe strawberries (washed, de-stemmed and crushed with a potato masher)
3 cups white sugar
1 cup Kayro lite corn syrup
2 - 3oz. pouches liquid fruit pectin
2 TBSP lemon juice

Measure out 1 3/4 cups of the mashed strawberries and put them in a large bowl. Add white sugar and corn syrup--stir to mix. Let the mixture stand for 10 minutes. In a small bowl add both pouches of pectin and lemon juice--stir to mix. Add pectin mixture to strawberry mixture--stir hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#2501 - Pecan Cream Pie

(by Shirley McNevich)

1 - 9" deep dish pie crust dough
1 1/2 cups Kayro lite corn syrup
1 - 3oz. box Jell-O vanilla INSTANT pudding
3 eggs
2 1/2 TBSP butter (melted)
2 cups pecan halves

Grease a pie plate--insert the pie dough, spray the inside of the dough with Pam and flute the edges. In a mixer add eggs--beat. Add melted butter--beat. Add pudding mix--beat. Add corn syrup--beat. Remove bowl from mixer--add pecan halves--stir to mix. Pour batter into the pie dough. Cover the edges of the dough with foil strips. Bake at 325 degrees for 35-40 minutes or until center of pie is firm (remove foil strips 5 minutes before the pie is done).

#2500 - Fudge Brownie Pie

(by Shirley McNevich)

1 - 9" pie crust dough
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1/4 cup softened butter
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup Bisquick
2 eggs
1 tsp. vanilla
1 cup chopped pecans

Spray a pie plate with Pam, insert the pie dough, spray the inside of the dough with Pam and flute the edges. Bake at 375 degrees for 10 minutes. Remove from oven, turn heat back to 325 degrees. In a saucepan over low heat add butter and chocolate bits--stir until melted. In a mixer add melted chocolate mixture, eggs and vanilla--beat. Add Bisquick--beat. Add Eagle milk--beat. Add pecans--beat. Pour batter into partially baked crust. Cover the edges of the pie with strips of aluminum foil. Bake at 325 degrees for 35 minutes, remove foil strips and bake 5 minutes longer. Cool completely. Keep refrigerated.

#2499 - Chocolate Coconut Pie

(by Shirley McNevich)

1 1/2 cups Baker's angelflake coconut
1 1/2 cups chopped pecans
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 ready-made graham cracker crust (or make your own)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)

In a bowl add coconut, chopped pecans, chocolate bits--stir. Pour the coconut mixture into the pie crust. Carefully pour the Eagle brand milk all over the coconut mixture. Bake at 350 degrees for 25-30 minutes. Cool completely. Keep refrigerated.

#2498 - Raspberry Cream Cheese Frosting

(by Shirley McNevich)

1/2 cup softened Philadelphia cream cheese
1/4 cup raspberry preserves (NOT jelly)

In a mixer add cream cheese--beat. Add raspberry preserves--beat until mixed, then beat for 3 minutes on high speed.

#2497 - Tangy Tomato Chicken

(by Shirley McNevich)

2 tsp. canola oil
6 boneless/skinless chicken breasts
salt
pepper
1/2 cup Catalina salad dressing
1/2 cup apricot jam
1/2 of an envelope of Lipton onion soup mix

Salt and pepper both sides of each chicken breast. In a skillet over medium heat add canola oil and all chicken pieces--brown both sides of all chicken pieces. Put the chicken pieces in a greased 9 x 13 glass baking dish. In a bowl add the Catalina dressing, apricot jam and the onion soup mix--stir until mixed. Pour the dressing mixture over each piece of chicken. Bake at 350 degrees for 45 minutes or until chicken is done.

#2496 - Strawberry Cream Cheese Frosting

(by Shirley McNevich)

1/2 cup softened Philadelphia cream cheese
1/4 cup strawberry preserves (NOT jelly)

In a mixer add cream cheese--beat. Add strawberry preserves--beat until mixed, then beat for 3 minutes on high speed.

#2495 - Brown Sugar M & M Bars

(by Shirley McNevich)

2 cups flour
1 1/4 cups Domino's dark brown sugar (packed)
1 tsp. baking powder
a pinch of salt
1/4 tsp. baking soda
3/4 cup Crisco shortening
2 eggs
1 tsp. vanilla
1/3 cup milk
1 cup mini M & M's candies

In a mixer add brown sugar and Crisco--beat. Add eggs--beat. Add baking powder, baking soda, salt and vanilla--beat. Add milk--beat. Add flour--beat just until mixed. Spread batter into a greased 7 x 11 fudge pan. Bake at 350 degrees for 10 minutes, remove from oven, sprinkle mini M & M's over the top and bake for an additional 10-15 minutes or until golden brown. Cool completely. Cut into bars or squares.

#2494 - Pretzel Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
2/3 cup white sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
3/4 tsp. baking powder
2 cups broken thin pretzel sticks (the small pretzel sticks--not the thick ones)
1 cup chopped Planter's honey roasted peanuts
1 1/2 cups Nestle's semi-sweet chocolate bits

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add vanilla and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add broken pretzels, chopped peanuts and chocolate bits--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned.

#2493 - Butter Cake Cookies

(by Shirley McNevich)

1 box Duncan Hines butter golden cake mix
1 - 3oz. box Jell-O INSTANT butterscotch pudding mix
1 cup canola oil
1 beaten egg
1 1/4 cups chopped pecans

In a bowl add cake mix, butterscotch pudding mix and canola oil--stir with a wooden spoon. Add beaten egg--stir well. Add chopped pecans--stir until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#2492 - No Bake Chocolate Oatmeal Cookies

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup butter
1/2 cup milk
1/2 cup Hershey's cocoa
1 tsp. vanilla
3 1/2 cups Quaker quick oats
1/2 cup Baker's angelflake coconut
3/4 cup chopped pecans

In a saucepan over medium heat add white sugar, butter, milk and cocoa--cook/stir until boiling. Once boiling, remove from heat--add vanilla, oats, coconut and chopped pecans--stir to mix. Drop by spoonfuls on to greased wax paper. Cool completely.

#2491 - Quick Sweet Cornbread

(by Shirley McNevich)

1 box Jiffy yellow golden cake mix
1 box Jiffy corn muffin mix

In a mixer, prepare yellow cake mix according to box directions--set aside. In a mixer, prepare corn muffin mix according to box directions. Pour the yellow cake batter into the corn muffin batter--beat just until mixed. Pour all batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool slightly before cutting.

#2490 - Chunky Vanilla Frosting

(by Shirley McNevich)

1/2 box of Domino's powdered sugar (1lb. size)
1 stick softened Parkay margarine
2 tsp. vanilla
1 or 2 tsp. milk if necessary
1/4 to 1/2 cup Nestle's mini chocolate bits

In a mixer add Parkay and vanilla--beat. Slowly add powdered sugar--beat. If too thin, add 1 or 2 tsp. milk--beat. Remove bowl from mixer--add mini chocolate chips--stir until mixed. Use to frost cupcakes or one cake. Add more mini chocolate chips if desired.

#2489 - Peach Cookies

(by Shirley McNevich)

1 - 20oz. can peach pie filling
1 box Duncan Hines yellow cake mix
2 eggs
1 cup chopped pecans
white sugar for sprinkling

In a blender add the peach pie filling--beat until smooth. In a mixer add blended pie filling, cake mix and eggs--beat. Add chopped pecans--beat. Remove bowl from mixer--drop batter by spoonfuls on to greased cookie sheets. Sprinkle cookies with white sugar. Bake at 350 degrees for 10-12 minutes.

#2488 - White Chocolate Frosted Cookies

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup canola oil
2 eggs
Frosting: 1 cup Nestle's white chocolate bits; 1 TBSP canola oil

In a mixer add cake mix, 1/2 cup canola oil and eggs--beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool cookies completely. In a microwave safe bowl add white chocolate chips and 1 TBSP canola oil--microwave on low for 2-3 minutes or until melted. Let the mixture stand for 2 minutes, then stir until smooth. Place wax paper on cookie sheets. Dip each cooled cookie 1/3 of the way into the white chocolate mixture, then set them on the wax paper. Refrigerate cookies until firm.

#2487 - Cherry Cocoa Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
1/2 cup Herhey's cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 - 10oz.jar maraschino cherries (drained and cut into quarters, then dried on paper towels)
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add butter, white sugar, egg and vanilla--beat. Add cocoa, baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add cherry quarters and chocolate bits--stir to mix. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2486 - Applesauce Bread

(by Shirley McNevich)

1 cup white sugar
1 cup plain applesauce
1/3 cup canola oil
2 eggs
2 TBSP milk
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup chopped pecans
Topping: 1/2 cup chopped pecans; 1/2 tsp. cinnamon; 1/2 cup Domino's dark brown sugar (packed)

Topping: in a bowl add 1/2 cup chopped pecans, 1/2 tsp. cinnamon and the brown sugar--stir until mixed, then set aside. In a mixer add white sugar, applesauce, canola oil and eggs--beat. Add milk, vanilla, baking powder, 3/4 tsp. cinnamon, nutmeg and salt--beat. Add flour--beat. Remove bowl from mixer--add 3/4 cup chopped pecans--stir until mixed. Pour batter into a greased and floured 9" bread loaf pan. Sprinkle the topping mixture over the top. Bake at 350 degrees for 50 minutes to 1 hour--test with a toothpick for doneness.

#2485 - Homemade Tomato Juice

(by Kenneth Miller - friend)

1 peck ripe tomatoes
1 green bell pepper (chopped)
1 onion (chopped)
1 whole bunch celery (chopped)
12 whole cloves
2 whole bay leaves
1 TBSP salt
1 cup white sugar

Wash the tomatoes. Core the tomatoes. Cut the tomatoes into quarters (leave the skins on). Place the tomato quarters into a large granite pot. Add the chopped green bell pepper, chopped onions, chopped celery, cloves and bay leaves. Turn heat to low--cook until some juice starts to form. Turn heat to medium--bring to a boil, stir, and keep boiling/stirring until celery is tender. Use a slotted spoon to remove the cloves and the bay leaves--discard them. Put the mixture through a Foley food mill--catch the juice in a separate pot. Put the pot with the tomato juice on the stove--turn heat to medium. Add the salt and white sugar. Bring mixture to a boil, stir, then boil for 5 minutes. Pour the juice into quart jars or can the tomato juice with canning jars/lids if you wish.

#2484 - Homemade Ketchup

(by Shirley McNevich)

(use this ketchup in baked beans, sloppy joes, bbq sauce, pasta sauce, etc.)

4 quarts tomato juice (explained below)
1 peck of ripe tomatoes
2 heaping cups white sugar
1 cup cider vinegar
1 TBSP pickling spices
1 tsp. dry mustard
2 TBSP salt
4 1/2 TBSP cornstarch

Wash the tomatoes in cold water and put them in a large pot. Pour boiling water over the tomatoes until all of the tomatoes are covered. Once covered, let the tomatoes stand for 5 minutes. Pour the water off of the tomatoes. Cover the tomatoes with cold water. Remove one tomato at a time, core the tomato, remove the skin, cut the tomato into quarters and place the tomato quarters into a Dutch oven. Repeat with all tomatoes. Place the Dutch oven on the stove over medium heat--cook uncovered for 20 minutes until tomatoes are soft and falling apart--stir occasionally. Place some of the tomato mixture into a Foley food mill or a strainer in order to remove the seeds. Repeat with all tomato mixture. Place a separate container underneath to catch the tomato mixture--the food mill will catch the seeds. Discard the seeds. Place the tomato juice mixture into a large granite pot--it should make at least 4 quarts of tomato juice. Add the white sugar, pickling spices, vinegar, dry mustard and salt--put the granite pot on the stove over medium heat. Stir/bring to a boil, then boil the mixture for 2 hours (stirring occasionally). In a small bowl add the cornstarch--using a ladle, dip one ladle of the tomato mixture into the cornstarch--stir until mixed. Add the cornstarch mixture to the tomato mixture--stir until mixed, then cook/stir until boiling again. Once boiling, cook/stir for 5 minutes. Use canning jars/lids to preserve the ketchup.

#2483 - Shoo Fly Coffee Cake

(by Shirley McNevich)

3/4 cup softened butter
1 cup white sugar
3 eggs
2 tsp. vanilla
1/2 cup Brer Rabbit green label baking molasses
3 cups flour
1 1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups Breakstone's sour cream

Filling: 1/2 cup Domino's dark brown sugar (packed);  1/2 cup chopped nuts; 1 1/2 tsp. cinnamon

Filling: in a bowl add brown sugar, chopped nuts and cinnamon--stir until mixed, then set aside. Batter: in a mixer add butter and white sugar--beat. Add eggs and vanilla--beat. Add molasses--beat. Add baking powder, baking soda, salt and sour cream--beat. Slowly add flour--beat. Pour 1/3 of the batter into a greased 10" tube cake pan. Sprinkle 6 TBSP of the filling mixture over the batter. Pour another 1/3 of the batter over the top. Sprinkle 6 TBSP of the filling mixture over the batter Pour the rest of the batter over the top. Sprinkle the remaining filling mixture over the top. Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 15 minutes, then invert on to a cake plate.

#2482 - Hot Dogs and Kraut

(by Shirley McNevich)

1lb. premium quality hot dogs
1 - 16oz. jar Silver Floss sauerkraut
1 pack good quality hot dog rolls

In a pot add water--bring to a boil. Reduce heat to simmer--put hot dogs in the water. Cover the pot and simmer the hot dogs for 8-10 minutes. While the hot dogs are simmering, in a saucepan add sauerkraut--cook/stir over medium heat until boiling. Remove sauerkraut from heat--drain off the juice. Remove hot dogs from heat--drain. Place hot dogs on buns, add any condiments you wish, then put hot sauerkraut over the top.

#2481 - Peanut Cookies

(by Shirley McNevich)

2/3 cup Crisco
2/3 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups chopped salted peanuts
a little white sugar in a bowl
a drinking glass

In a mixer add Crisco, butter and white sugar--beat. Add brown sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and the chopped peanuts--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Dip the bottom of the drinking glass in the bowl of white sugar, then use it to flatten a cookie. Repeat with all cookies. Bake at 375 degrees for 8-10 minutes or until slight browned.