#2541 - Coconut Brownies

(by Shirley McNevich)

2 - 18oz. rolls refrigerated chocolate chip cookie dough
2 beaten eggs
1/4 cup water
1/3 cup canola oil
1 - 18oz. box Duncan Hines brownie mix
1 cup chopped walnuts
1 cup Baker's angelflake coconut

Open cookie dough and combine all of the dough. Press the dough into the bottom of a greased 9 x 13 cake pan. In a bowl add beaten eggs, canola oil, brownie mix and water--stir just until mixed. Pour brownie mixture over the cookie dough. Sprinkle the chopped walnuts and coconut over the top. Bake at 350 degrees for 50-55 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.

#2540 - Crumb Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 stick softened butter
1 1/2 cups Quaker quick oats
1 beaten egg
1 - 20oz. can Lucky Leaf pineapple pie filling
1/3 cup Domino's dark brown sugar (packed)

In a bowl add cake mix powder, 5 TBSP of the softened butter and 1 cup of the oats--mix with a pastry blender to make crumbs. Reserve 1 cup of the crumb mixture. To the remaining crumb mixture add the beaten egg--stir well. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread the pineapple pie filling over the crumb mixture in the cake pan. In a bowl add the reserved 1 cup crumb mixture, 1/2 cup oats, brown sugar and remaining butter--mix with a pastry blender. Sprinkle the brown sugar mixture over the pineapple pie filling. Bake at 350 degrees for 30-35 minutes. Cool completely. Cut into bars or squares.

#2539 - Deluxe Peanut Butter Cookies

(by Shirley McNevich)

1 refrigerated roll (18oz.) peanut butter cookie dough
1 cup Rice Krispies cereal
1 - 16oz. bag M&Ms chocolate candies
1 - refrigerated roll (18oz.) sugar cookie dough
1 1/2 cups chopped Planter's roasted peanuts

Place the chopped peanuts in a bowl--set aside. In a bowl break peanut butter cookie dough into small pieces and add 1/2 cup Rice Krispies and 1 cup M&Ms - mix with your hands. In a separate bowl break sugar cookie dough into small pieces and add 1/2 cup Rice Krispies and 1 cup M&Ms--mix with your hands. Take half of the peanut butter dough and put it into the sugar cookie dough bowl and take half of the sugar cookie dough and put it into the peanut butter cookie bowl--mix both bowls separately using your hands. Scoop a spoonful of dough on a spoon and roll it into a ball. Dip half of the dough ball in the chopped peanuts, then place the ball (peanut side up) on to a greased cookie sheet. Repeat with all dough in both bowls. Use a greased fork to gently press down each dough ball so the peanuts are pressed into the dough ball. Bake at 350 degrees for 10-12 minutes (longer if you make large dough balls).

#2538 - Quick Strawberry Cake

(by Shirley McNevich)

1 box Duncan Hines strawberry supreme cake mix
1 - 3oz. box Jell-O INSTANT pineapple pudding mix
1 cup water
1/3 cup canola oil
4 eggs
1 - 3oz. box strawberry Jell-O gelatin

In a mixer add strawberry cake mix powder, pineapple pudding mix, water, canola oil, eggs and strawberry Jell-O powder--beat on low until mixed, then beat on medium speed for 2-3 minutes. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake and invert on to a cake plate. Cool completely. Frost as desired.

#2537 - Pineapple Cherry Cake

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained)
1 - 20oz. can cherry pie filling
1 box Duncan Hines yellow cake mix
2 sticks softened butter
1 1/4 cups chopped pecans
Domino's powdered sugar (optional)

In a bowl add crushed pineapple, cherry pie filling, cake mix powder, softened butter and chopped pecans--stir with a wooden spoon until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 60-70 minutes. Cool completely. Dust with powdered sugar if desired.

#2536 - Poppy Seed Cake

(by Shirley McNevich)

1 box Duncan Hines lemon pudding cake mix cake mix
1 - 8oz. Breakstone's sour cream
3 eggs
1/3 cup canola oil
1/4 cup water
1/3 cup poppy seeds
powdered sugar for sprinkling

In a mixer add cake mix, eggs, sour cream, oil and water--beat on low until mixed, then beat on medium speed for 2-3 minutes. Add poppy seeds--beat until mixed. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely. Dust with powdered sugar. 

#2535 - Mixed Vegetable Pasta

(by Connie [Fritz] Benner - friend)

1 - 16oz. box penne pasta
1 - 12oz. bag frozen mixed vegetables
1 jar Ragu cheesy alfredo sauce

Cook mixed vegetables according to bag directions--drain. Prepare pasta according to box directions--drain but do not rinse. In a saucepan over low heat add alfredo sauce--cook/stir constantly until hot (be careful because it will burn easily). In a large bowl add drained vegetables, drained pasta and hot alfredo sauce--stir until mixed.

#2534 - Quick Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines French vanilla cake mix
1 stick butter (melted)
2 eggs
1 - 20oz. can cherry pie filling
1 cup chopped pecans
powdered sugar for dusting

In a bowl add eggs--beat. Add cake mix, melted butter, pie filling and chopped pecans--stir to mix. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 1 hour. Cool for 15 minutes, loosen the cake and invert it on to a cake plate. Dust with powdered sugar.

#2533 - Almond Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/2 cups water
4 egg whites
1/4 cup canola oil
1 tsp. almond extract
1 cup almond slivers
6 - 1oz. squares Baker's white baking chocolate (melted according to box directions)

In a mixer add cake mix, water, egg whites, canola oil and almond extract--beat on low until mixed, then beat on high or 2-3 minutes. Remove bowl from mixer--add almond slivers and melted white chocolate--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2532 - Quick Oreo Cookie Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1/3 cup canola oil
1 1/4 cups water
3 egg whites
1 3/4 cups coarsely chopped Oreo cookies

In a mixer add cake mix, oil, water and egg whites--beat on low until mixed, then beat on high speed for 2-3 minutes. Remove bowl from mixer--add 1 1/4 cups of the chopped Oreo cookies--stir until mixed. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour--test with a toothpick for doneness. Cool for 15 minutes, then loosen cake and invert it on to a cake plate. Frost the top and sides with your favorite vanilla frosting, and sprinkle the remaining 1/2 cup chopped Oreo cookies over the frosting.

#2531 - Vanilla Wafer Cake

(by Shirley McNevich)

2 sticks softened butter
2 1/4 cups white sugar
6 eggs
1 - 12oz. box Nilla wafer cookies (crushed)
1/2 cup milk
1 cup Baker's angelflake coconut
1 cup chopped pecans

In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk--beat. Add crushed wafers--beat until smooth. Remove bowl from mixer--add coconut and chopped pecans--stir. Pour batter into a greased and floured tube cake pan. Bake at 325 degrees for 90 minutes. Cool for 20 minutes, loosen cake and invert on to a cake plate. Dust with powdered sugar, glaze or frost the cake as desired.

#2530 - Onion Salad

(by Shirley McNevich)

1 small container of cherry tomatoes
1 large onion
2 cucumbers
2 TBSP fresh chopped parsley
2 TBSP cider vinegar
2 TBSP olive oil
dash of salt
black pepper

Wash the cherry tomatoes, then slice each cherry tomato in half. Place halved cherry tomatoes in a large bowl. Peel the onion and slice it in half--only use 1/2 of the onion. Slice one onion half into thin slices, then separate the rings and add them to the tomatoes. Peel the cucumbers, then slice them thinly and add them to the tomatoes. Add cider vinegar, chopped parsley and a dash of salt to the tomatoes--toss the mixture until coated. When serving in salad bowls, top each salad with some fresh ground black pepper. If you want more liquid in the salad, double the cider vinegar and olive oil.

#2529 - Filled Raisin Cookies

(by Aunt Florence [Herman] Brosius)

Batter: 1 cup white sugar; 1/2 cup Crisco shortening; 1/2 cup buttermilk; 1 tsp. baking powder; 1/4 tsp. baking soda; 1 tsp. vanilla; 1 egg; 2 1/2 cups flour; 1/4 tsp. salt

Filling: 1 cup raisins; 1/2 cup white sugar; 1/2 cup chopped nuts; 1/2 cup water; 1/4 tsp. salt; 1 TBSP flour

Batter: in a mixer add 1 cup white sugar, Crisco and egg--beat. Add baking powder, 1/4 tsp. salt, baking soda and vanilla--beat. Add buttermilk--beat. Add flour--beat and set aside. Filling--in a saucepan add raisins, 1/2 cup white sugar, water, 1/4 tsp. salt, 1 TBSP flour and the chopped nuts--cook/stir over medium heat until boiling. Once boiling, cook/stir until it makes a smooth paste. Cool raisin mixture slightly. Place a small dough ball of the cookie dough on a floured counter and flour the top of the dough--roll out the dough with a rolling pin to 1/4" thick. Use a small round cookie cutter to cut out the cookies. Place a spoonful of the mixture on top of one cookie dough, then place another cookie dough on top of it. Pinch the edges of the two cookie doughs together so the raisin mixture is sealed inside. Repeat with all cookie dough. Place cookies on greased cookie sheets. Bake at 375 degrees for 12-15 minutes.

#2528 - Two Sugar Frosting

(by Shirley McNevich)

1 stick softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar
1/2 cup milk
2 tsp. vanilla

In a saucepan over low heat add butter---melt. Add white sugar, brown sugar and milk--stir, then turn heat to medium. Stir constantly until boiling--once boiling, stir/cook for 2 minutes. Remove from heat--add vanilla--stir. Carefully spread hot frosting over your favorite 9 x 13 cake as soon as your cake comes out of the oven.

#2527 - Green Bean Corn Casserole

(by Shirley McNevich)

1 - 12oz. can shoepeg white corn (drained)
1 - 15oz. can French cut green beans (drained)
1 - 10.75oz. can Campbell's cream of celery soup
1/2 cup grated cheddar cheese
1/2 cup Breakstone's sour cream
Topping: 2 cups crushed saltine crackers OR Ritz crackers; 1 stick butter (melted)

In a large bowl add celery soup, sour cream and cheddar cheese--stir. Add drained shoepeg corn and drained green beans--stir to mix. Pour mixture into a greased 2qt. baking dish. Sprinkle the crushed crackers over the top. Drizzle the melted butter over the crushed crackers. Bake at 350 degrees for 40 minutes.

#2526 - Fudge Coconut Cookies

(by Shirley McNevich)

5 1/3 cups Baker's angelflake coconut
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup Hershey's cocoa
1/2 stick butter (melted)
2 tsp. vanilla
1 1/2 tsp. almond extract
1 bag Nestle's semi-sweet chocolate bits

In a bowl add Eagle milk, cocoa, vanilla, almond extract and melted butter--stir with a whisk. Add coconut--stir with a spoon. Drop by rounded teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-11 minutes (just until set). Remove from oven--gently press 3 chocolate bits on the top of each cookie. Cool completely.

#2525 - Blue Cheese Pasta Salad

(by Shirley McNevich)

3 cups dry bowtie pasta (cooked and drained according to box directions--do NOT rinse)
ranch salad dressing (about 3oz.)
1/4 cup milk
1/2 TBSP fresh chopped parsley or dried parsley flakes
1/4 cup chopped onions
1/2 cup chopped tomatoes
1 cup chopped cooked turkey OR ham OR chicken
1/2 cup crumbled blue cheese
pepper to your taste

In a bowl add ranch dressing and milk--stir. Add drained pasta--stir/toss to coat. Add parsley, chopped onions, chopped tomatoes, chopped meat and crumbled blue cheese--stir to mix. Sprinkle lightly with pepper if you wish. Refrigerate until cold.

#2524 - Quick Pina Colada Cake

(by Shirley McNevich)

1 box Duncan Hines pineapple cake mix
3 eggs
1/3 cup canola oil
1 1/3 cups water
1 tsp. + 1 TBSP coconut extract
1 to 1 1/2 cups Baker's angelflake coconut

In a mixer add cake mix powder, water, eggs, canola oil and 1 tsp. coconut extract--beat until mixed, then beat on medium speed for 2-3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Cool completely. Make your own vanilla frosting and add 1 TBSP coconut extract to your frosting when beating it. Frost the cake, then sprinkle coconut all over the frosting.

#2523 - Garlic Red Potatoes

(by Shirley McNevich)

3lbs. red potatoes (washed/scrubbed but not peeled)
1/4 cup olive oil
1 or 2 tsp. pepper (depending on your taste)
2 TBSP minced garlic
garlic salt for sprinkling

Cut the potatoes into 1" wedges. In a large bowl add olive oil, pepper and minced garlic--stir. Let the olive oil mixture sit for 5 minutes. Carefully place potato wedges in the olive oil mixture--toss to coat potatoes. Place aluminum foil on a jelly roll pan (one with a lip on all sides) and spray the foil with Pam. Spread the potatoes on to the greased foil making sure the potatoes are in a single layer. Gently sprinkle garlic salt all over the top of the potatoes. Bake at 400 degrees for 45-55 minutes or until potatoes are tender.

#2522 - Potato Soup Quiche

(by Shirley McNevich)

1 - 10.75oz. can Campbell's condensed cream of potato soup
4 eggs
1/2 cup milk
1/4 tsp. pepper
1/2 of an onion (grated)
1lb. bag frozen mixed vegetables (thawed and drained)
1 cup shredded cheddar cheese
1 - 9" deep dish unbaked pie dough crust (or make your own)

In a bowl add eggs--beat with a whisk. Add potato soup--stir with a whisk. Add milk and pepper--stir. Add drained vegetables, grated onion and 1/2 cup of the shredded cheddar cheese--stir. Grease a 9" deep dish pie plate, insert the dough and spray the inside of the dough with Pam. Slowly pour the vegetable mixture into the pie dough. Bake at 375 degrees for 30 minutes, remove from oven, sprinkle the other 1/2 cup shredded cheddar cheese on the top. Return to oven and bake 15 minutes longer.

#2521 - Raisin Pineapple Muffins

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
1/4 cup softened butter
1 egg
3/4 cup pineapple juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup raisins

In a saucepan over medium heat add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add brown sugar and butter--beat. Add egg--beat. Add pineapple juice, baking powder, baking soda, salt and cinnamon--beat. Remove bowl from mixer--add flour and the drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 375 degrees for 20-25 minutes.

#2520 - Chocolate Blossom Cookies

(by Shirley McNevich)

1 stick softened butter
3/4 cup white sugar + extra for rolling
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 TBSP milk
2 1/4 cups flour
1/3 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup Nestle's semi-sweet chocolate bits
1 - 8oz. bag Hershey's kisses (unwrapped)

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla and eggs--beat. Add milk, cocoa, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate bits--stir until mixed. Shape the dough into 1" balls. Place some white sugar in a bowl--roll each dough ball in the white sugar and place them on to greased cookie sheets. Bake at 350 degrees for 10-11 minutes. Cool for 1 minute, then press an unwrapped chocolate kiss in the middle of each cookie. Let cookies cool for 5 minutes before removing from cookie sheets.

#2519 - Buttermilk Banana Bread

(by Shirley McNevich)

1 1/4 cups white sugar
1/2 cup softened butter
2 eggs
1 1/2 cups mashed ripe bananas
1/2 cup buttermilk
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts (optional)

In a mixer add white sugar and butter--beat. Add eggs--beat. Add mashed bananas, buttermilk and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts if you wish--stir to mix. Pour batter into two greased 8 x 4 loaf pans OR one 9 x 5 loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes before removing from pans.

#2518 - Triple Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/4 cup Hershey's cocoa; 1/3 cup butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 1/3 cup Breakstone's sour cream; 3 TBSP flour; 2 tsp. vanilla; 3 eggs; 1 cup Nestle's butterscotch morsels; 1 cup Nestle's semi-sweet morsels; 1 cup Nestle's white chocolate morsels

In a bowl add graham cracker crumbs, powdered sugar and cocoa--stir to mix. Add melted butter--stir to mix. Press the mixture into the bottom and 1 1/2" up the sides of a greased 9" springform cheesecake pan. Bake at 300 degrees for 7-9 minutes. Cool the crust. Batter: in a mixer add cream cheese and white sugar--beat. Add sour cream, flour, vanilla and eggs--beat until smooth. Melt each type of morsel (butterscotch, white and chocolate) in three separate microwave safe bowls. Divide the cheesecake batter into three separate bowls. Add melted butterscotch morsels to batter one bowl; add melted white chocolate morsels to the second batter bowl; add melted chocolate morsels to the third batter bowl. Stir each bowl separately until mixed. Pour the butterscotch batter into the crust. Pour chocolate batter over butterscotch layer. Pour white chocolate batter over the chocolate layer. Bake at 300 degrees for 70-75 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2517 - Raisin Shortbread Bars

(by Shirley McNevich)

1 1/4 cups flour
1/2 cup white sugar
1/2 cup softened butter
2 eggs
1/2 cup Domino's dark brown sugar
2 tsp. vanilla
1/8 tsp. baking soda
1 cup chopped Diamond walnuts
1 cup raisins
1/2 cup Baker's angelflake coconut

In a saucepan over medium heat add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a bowl add flour and white sugar--stir. Add butter--mix with a pastry blender to make crumbs. Press the crumb mixture into a greased 8 x 8 baking pan. Bake at 350 degrees for 20 minutes or until edges start to brown. In a mixer add eggs and brown sugar--beat. Add vanilla and baking soda--beat. Remove bowl from mixer--add drained raisins, chopped walnuts and coconut--stir until mixed. Spoon the mixture over the hot crust. Bake at 350 degrees for 20-25 minutes or until topping is set. Cool completely. Cut into bars or squares.

#2516 - Hot Fudge Peanut Butter Pie

(by Shirley McNevich)

1 ready-made chocolate cookie crust
1 cup Jif creamy peanut butter
1/2 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 - 12oz. Cool Whip (thawed)
1 - 12oz. jar hot fudge ice cream topping
1 cup chopped peanuts

In a mixer add peanut butter, cream cheese and white sugar--beat. Remove bowl from mixer--add 3 cups of Cool Whip--stir until mixed. Pour the mixture into the chocolate pie crust. Spread the fudge topping in a microwave safe bowl--microwave on high for 1 minute--stir until smooth. Spread the heated fudge topping over the top of the pie. Refrigerate until cold. When ready to serve spread remaining Cool Whip over the top of the pie. Sprinkle chopped peanuts over the Cool Whip.

#2515 - Instant Baked Potato Casserole

(by Shirley McNevich)

2 - 12oz. cans Carnation evaporated milk (NOT condensed)
2 cups water
6 TBSP butter
2 cups Breakstone's sour cream
3 - 4.9oz. boxes Hungry Jack Cheddar and Bacon Potatoes (contains dehydrated potatoes and sauce mix)
1/2 cup chopped green onions OR 1/2 cup chopped chives
1 cup shredded sharp cheddar cheese

In a pot over medium heat add evaporated milk, water, butter, all of the dehydrated potatoes and all of the sauce mix--cook/stir just until boiling. Remove from heat--add sour cream and green onions or chives--stir until mixed. Spread the mixture into a greased 9 x 13 baking pan. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle cheddar cheese over the top, return to oven and bake 10 minutes longer.

#2514 - Applesauce Confetti Cake

(by cousin Tammy [Zimmerman] Chamberlin)

1 box Duncan Hines confetti cake mix
plain applesauce

Prepare confetti cake mix batter according to box directions BUT substitute the oil with the same amount of applesauce (for example, if it calls for 3/4 cup oil, substitute with 3/4 cup plain applesauce). Bake according to box directions. Frost as desired.

#2513 - Creamy Cheese Pie

(by Shirley McNevich)

Crust: 1 1/2 cups crushed Kellogg's corn flakes cereal; 1/2 cup Parkay margarine (melted); 1/4 cup white sugar; 1/2 tsp. cinnamon (optional)

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 2 tsp. vanilla; 1/3 cup white sugar

Topping: 1 cup Breakstone's sour cream; 2 TBSP white sugar; 1 - 21oz. can cherry pie filling

Crust--in a bowl add crushed corn flakes, melted Parkay, 1/4 cup white sugar and cinnamon--mix well. Press the crust mixture into a 9" pie plate. Batter--in a mixer add cream cheese--beat. Add eggs, vanilla, 1/3 cup white sugar--beat until smooth. Pour the batter into the crust. Bake at 375 degrees for 20 minutes or until set. Topping: in a bowl add sour cream and 2 TBSP white sugar--stir until mixed. When pie comes out of the oven, spread the sour cream mixture over the top. Return pie to oven and bake 5 minutes longer. Cool completely. Spread cherry pie filling over the top. Refrigerate until cold.

#2512 - Brown Sugar Coconut Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt

In a mixer add softened butter, brown sugar and white sugar--beat. Add egg--beat. Add vanilla, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut--stir until mixed--dough will be very thick. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-12 minutes. Cool completely. Optional: for more coconut flavor, substitute 1 tsp. McCormick coconut extract in place of the vanilla.