#2998 - Easy Fruit Cocktail Cake

(by Shirley McNevich)

1 box Duncan Hines orange OR yellow cake mix
1 - 15oz. can Dole fruit cocktail (do NOT drain)
1/2 cup Baker's angelflake coconut
1 cup chopped nuts
1/2 cup butter (melted)

Grease a 9 x 13 cake pan. Pour the fruit cocktail and its juice evenly into the cake pan. Sprinkle the dry cake mix evenly over the fruit cocktail. Sprinkle the coconut and chopped nuts evenly over the dry cake mix. Drizzle the melted butter over the whole top. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2997 - Irish Potatoes

(by Shirley McNevich)

6-8 medium red potatoes
1/2 cup butter (melted)
1/4 cup chopped fresh parsley
3 TBSP minced chives
3 TBSP chopped fresh dill OR 3 tsp. dillweed
1 tsp. salt
1/2 tsp. pepper

Wash and scrub the potatoes (do NOT peel). Cut the potatoes into wedges or slices. In a pot add the potato wedges, cover them with water and add 1 tsp. salt--cook/stir and bring to a boil. Once boiling, cook until potatoes are fork tender. In a bowl add melted butter, chopped parsley, minced chives, chopped dill and pepper--stir to mix. Drain potatoes and place them in a serving bowl. Pour the butter mixture over the potatoes and toss gently to coat.

#2996 - Bacon Bread

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/29/13 so we can take the week off.

1 bread baguette
softened butter for spreading
1 block very sharp cheddar cheese
6-8 sliced of cooked bacon (crumbled)
2 green onions (washed and chopped)

Slice the bread, butter the top of each slice and place them butter side up on a greased jelly roll pan. Slice enough cheese from the cheese block for the number of bread slices that you have. Place a slice of cheese on top of each piece of buttered bread. Sprinkle crumbled bacon on top of the cheese on each piece of bread. Bake at 350 degrees for 10-12 minutes or until cheese is melted. As soon as you remove them from the oven, sprinkle chopped green onions on top of each piece before serving.

#2995 - Chewy Sugar Cookies

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/28/13 so we can take the week off.

2 sticks softened butter
1 1/2 cups white sugar
1 egg
2 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
a small bowl of white sugar for rolling

In a mixer add butter and 1 1/2 cups white sugar--beat for 3-4 minutes. Add egg--beat. Add baking powder, salt and vanilla--beat. Add flour--beat. Take a teaspoonful of batter and form it into a ball, roll it in the white sugar and place it on a greased cookie sheet. Repeat with all batter. Bake at 350 degrees for 8-10 minutes.

#2994 - Thin and Crispy Oatmeal Cookies

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/27/13 so we can take the week off.

2 sticks butter
2 1/4 cups Domino's dark brown sugar (packed) OR light brown sugar
2 1/4 cups Quaker quick oats
3 TBSP flour
1 tsp. salt
1 beaten egg
2 tsp. vanilla

You MUST line your cookie sheets with parchment paper. In a saucepan over medium heat add butter and brown sugar--cook/stir until melted and smooth. Remove from heat--add quick oats, flour, salt, beaten egg and vanilla--stir to mix. Drop batter by teaspoonfuls on to the parchment paper 2" apart (they are going to spread alot). Bake at 375 degrees for 5-6 minutes or until golden brown.Let them sit for a few minutes before transferring them from the parchment paper to paper towels to cool. These are very thin, crispy cookies.

#2993 - Baked Cherry Tomatoes

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/26/13 so we can take the week off.

2 pints of cherry tomatoes (washed)
olive oil
salt, pepper and parsley flakes for sprinkling
1 container fresh grated Parmesan cheese

Grease a glass baking dish with Pam. Cut the cherry tomatoes in half and place them in a bowl. Add some olive oil to the tomatoes--toss to coat. Spread the cherry tomatoes in the greased baking dish so that they are touching. Sprinkle salt and pepper over the tomatoes. Sprinkle fresh grated Parmesan cheese over the tomatoes. Sprinkle parsley flakes over the top of the tomatoes. Bake at 400 degrees for 10-15 minutes or until hot.

#2992 - Baked Mozzarella Tomatoes

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/25/13 so we can take the week off.

2 large tomatoes
1 bag shredded mozzarella cheese
salt, pepper and oregano to taste

Grease a glass baking dish with Pam. Slice each tomato into four thick slices. Place the eight tomato slices into the greased baking dish, then spray the tops of the tomatoes with Pam. Sprinkle salt and pepper over the tomatoes to your taste. Sprinkle shredded mozzarella cheese over each tomato. Sprinkle oregano over the top of the mozzarella cheese. Bake at 450 degrees for 10-15 minutes or until cheese is melted and well browned. Use a metal spatula to serve them.

#2991 - Balsamic Tomatoes and Cheese

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/24/13 so we can take the week off.

6 tsp. balsamic vinegar
2 large tomatoes OR 3 medium tomatoes
4 tsp. olive oil
3-4 slices mozzarella cheese
fresh ground black pepper

Wash the tomatoes, then slice them thinly and spread them on a plate. In a bowl add the balsamic vinegar and the olive oil--stir to mix. Drizzle the vinegar mixture evenly over the tomatoes. Sprinkle fresh ground black pepper over the tomatoes. Cut the mozzarella cheese slices into bite sized pieces. Place the cheese pieces evenly over the top of the tomatoes. Let them sit for 10 minutes before serving.

#2990 - Baked Squash and Zucchini

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/23/13 so we can take the week off.

2 yellow squash
2 zucchinis
olive oil
1 tsp. salt
1/4 tsp. pepper

Cover the inside of a 9 x 13 glass baking dish with foil. Spray the foil with Pam. Wash the squash and zucchini. Slice the squash and zucchini into coin shaped pieces, then slice each coin shaped piece into four quarters. Place the squash and zucchini pieces into a bowl. Drizzle some olive oil over the top, then toss the squash and zucchini to coat. If not coated, add a little more olive oil and toss again. Spread the squash and zucchini pieces into the baking dish. Sprinkle the salt and pepper over the top. Cover the dish with foil. Bake at 450 degrees for 20-30 minutes or until tender.

#2989 - Crockpot Pork

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/22/13 so we can take the week off.

1 - 3lb. pork tenderloin
2 cups chicken broth
1 cup balsamic vinegar
2 TBSP Worcestershire sauce
2 TBSP soy sauce
2 TBSP honey
1 tsp. red pepper flakes
4 garlic cloves (chopped)

In a bowl add the chicken broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey, red pepper flakes and chopped garlic--stir well to mix. Pour half of the broth mixture into the crockpot. Carefully place the pork tenderloin in the center of the crockpot. Pour the rest of the broth mixture over the top of the pork. Cook on high for 8 hours. While cooking, as often as you wish, use a spoon to pour some of the broth mixture over the top of the pork. You can also turn the pork once (halfway through cooking). When ready to serve, place the pork on a serving plate. Use forks to pull the pork. Serve the remaining broth mixture on the side, or pour it over the top of the pulled pork.

#2988 - Brown Rice and Sausage

(by Shirley McNevich)

1/4 tsp. pepper
1/2 tsp. salt
2 - 3.5oz bags Uncle Ben's quick-cooking brown rice (boiling bags)
1 cup chicken broth (more if necessary)
1 onion (chopped)
1/2 of a green bell pepper (chopped)
1/2 of a red bell pepper (chopped)
1lb. good quality smoked sausage OR hot sausage

Boil both bags of brown rice in water according to box directions. While the rice is cooking, cut the sausage into coin shaped pieces. In a skillet over medium heat add the sausage pieces--cook/stir until sausage is browned. Cover a plate with paper towels and remove the sausage pieces one at a time and place them on the paper towels to drain. Reserve any sausage drippings in the skillet. In the same skillet add red bell peppers, green bell peppers, chopped onions and a little bit of the reserved sausage drippings--cook/stir over medium heat until tender. Add the chicken broth to the onion mixture--cook/stir until boiling. When rice is done cooking, open the bags and add the rice to the chicken broth mixture--stir. Add the drained sausage pieces, salt and pepper to the chicken broth mixture--cook/stir until hot. If you want more sausage flavor in the rice, add more of the sausage drippings.

#2987 - Baked Italian Cheese Bites

(by Shirley McNevich)

2/3 cup to 1 cup Italian bread crumbs
6 sticks mozzarella string cheese sticks
1 or 2 beaten eggs
warm marinara sauce for dipping

Open up the mozzarella string cheese packets and cut each string cheese into 1" pieces. Place them in a cake pan (so they are not touching), cover the cake pan with foil and freeze them for a few hours. After a few hours, grease a cookie sheet with Pam. In a bowl add the eggs--beat. In a skillet over medium heat add the Italian bread crumbs--cook/stir until bread crumbs are browned. Remove from heat and transfer the bread crumbs into a second bowl. Remove ONE string cheese piece from the freezer (for a test). Using tongs, dip the cheese piece into the egg mixture to coat, then dip it into the bread crumbs to coat, then dip it back in the egg mixture and dip it once again in the bread crumbs to coat. Place it on the greased cookie sheet and spray the coated cheese piece lightly with Pam. Bake at 350 degrees for 5-6 minutes. Let it cool slightly, then taste to make sure the cheese is melted to your liking. If the cheese melts too much and loses its shape, bake subsequent ones for less time. Once you have the time down dip, coat and place the rest of the cheese pieces all on a cooled/greased cookie sheet. Coat all of the cheese pieces lightly with Pam. Bake at 350 degrees for the time you determined with the test piece. Serve with warm marinara sauce for dipping.

#2986 - Frozen Chocolate Covered Marshmallows

(by Shirley McNevich)

2 cups white, semi-sweet or dark chocolate candy melts
1 bag campfire sized marshmallows
nonpareils for sprinkling (optional)

Line cookie sheets with wax paper. Open the bag of marshmallows, take out 10 marshmallows and cut each of the 10 marshmallows in half. In a double boiler add the candy melts--cook/stir over low heat until melted. Using a toothpick, dip each marshmallow half into the chocolate to coat, place it on the wax paper, use a little chocolate on the toothpick to cover the hole, and sprinkle a few nonpareils over the top. Repeat until you run out of chocolate. Cool slightly, then place cookie sheets in the freezer overnight. Once frozen, you can place them in a freezer bag. Keep frozen. When ready to eat, let them stand for 5 minutes at room temperature.

#2985 - Turkey Meatloaf

(by Shirley McNevich)

1 TBSP olive oil
1 onion (finely chopped)
1/2 of a red bell pepper (chopped)
1/2 of a green bell pepper (chopped)
1lb. ground turkey
1 cup chunky salsa
1 beaten egg
3/4 tsp. salt
1/2 tsp. pepper
1 garlic clove (minced)
1/2 cup cooked brown rice
1/2 cup water

In a skillet over medium heat add olive oil, chopped onions and chopped bell peppers--cook/stir until tender. In a bowl add ground turkey, salsa, beaten egg, salt, pepper and minced garlic--mix with your hands. Add cooked brown rice, onions and peppers--mix with your hands. Form the mixture into a loaf and place it in a greased bread loaf pan. Carefully pour 1/2 cup of water into the bread loaf pan. Bake at 350 degrees for 30-45 minutes, adding more water if necessary so it doesn't burn. Bake until heated through.

#2984 - White Chocolate Peppermint Bark

(by Shirley McNevich)

1 or 2 tsp. peppermint extract (optional)--only use if you like a lot of peppermint flavor
1 cup crushed peppermint candy canes
2lbs. good quality white chocolate

Line a jelly roll pan with wax paper. In a double boiler add the white chocolate--cook/stir until melted (if you feel comfortable melting the chocolate in the microwave with a microwave safe bowl, that's fine too). Remove from heat--add the peppermint flavoring and 1/2 cup of the crushed candy canes--stir to mix. Pour the mixture into the jelly roll pan, then sprinkle the other 1/2 cup of crushed candy canes evenly over the top. Cool to room temperature, then refrigerate until firm. Remove from refrigerator--break into pieces.

#2983 - Peanut Butter Munch

(by Shirley McNevich)

9 cups any flavor Chex cereal
1 cup Nestle's semi-sweet chocolate bits
1/2 cup Jif peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Place the cereal in a large bowl. In a microwave safe bowl add chocolate chips, peanut butter, and butter--microwave on high for 1 minute, then stir. Continue to microwave in 30 second increments and stir until melted and smooth. Remove from microwave--add vanilla--stir until mixed. Pour the chocolate mixture over the cereal--stir with a wooden spoon until cereal is well coated. Pour the coated cereal mixture into a 2 gallon Ziploc bag along with the powdered sugar--close the top of the bag and shake well to coat. Spread the mixture in a single layer on wax paper to cool and harden. Once cooled, put mixture in an airtight container and keep refrigerated.

#2982 - Easy Almond Bark

(by Shirley McNevich)

2 cups good quality MILK chocolate chips/pieces OR white chocolate chips/pieces
1 TBSP Crisco shortening
1/2 cup chopped almonds (toasted)

Line a 9 x 13 cake pan with wax paper. In a skillet over medium heat add chopped almonds--cook/stir quickly until chopped almonds are browned. Remove from heat and set aside. In a double boiler add milk chocolate pieces and Crisco--cook/stir until melted and smooth. Remove from heat--add 1/4 cup of the chopped almond pieces--stir until mixed. Pour the chocolate mixture evenly over the wax paper. Sprinkle the rest of the chopped almonds all over the top of the chocolate. Cool completely, then refrigerate until solid. Break the mixture into pieces.

#2981 - Pecan Brittle

(by Shirley McNevich)

3 tsp. baking soda
4 TBSP butter (NO SUBSTITUTES) + extra for greasing pans
2 1/2 cups white sugar
1 1/4 cups Kayro lite corn syrup
1 cup water
1 TBSP salt
2 cups toasted whole pecans

Butter two 15" jelly roll pans. In a saucepan add white sugar, corn syrup, water and salt--cook/stir until temperature reaches 290 degrees (use a candy thermometer to measure the temperature). Once the mixture gets to 290 degrees, quickly add the whole pecans and the butter--cook/stir CONSTANTLY until candy thermometer reaches 300 degrees. Remove from heat--add baking soda--beat vigorously with a spoon for at least a minute. Pour half of the mixture into each of the jelly roll pans, and use the back of the spoon to spread the mixture very thin (if it starts sticking, grease the back of the spoon with Pam). Cool completely. When cooled, dump out the brittle from each pan and use the handle end of a knife to crack the brittle into smaller pieces.

#2980 - Scratch Cherry Coffee Cake

(by Shirley McNevich)

3 eggs
1 1/2 cups white sugar
3/4 cup canola oil
1/2 cup orange juice
3 cups flour
3 tsp. baking powder
Topping: 1 - 21oz. can cherry pie filling; 4 tsp. white sugar; 1/2 tsp. cinnamon

In a mixer add eggs and 1 1/2 cups white sugar--beat. Add canola oil and orange juice--beat. Add baking powder--beat. Slowly add flour--beat. Pour HALF of the batter into a greased 9 x 13 cake pan. Drop all of the cherry pie filling by spoonfuls on top of the batter. Spread the rest of the batter over the top. In a bowl add the 4 tsp. white sugar and cinnamon--stir to mix. Sprinkle the cinnamon mixture evenly over the top of the batter. Bake at 325 degrees for 15 minutes, then without opening the oven door increase the temperature to 350 degrees and bake for another 40-45 minutes.

#2979 - Cake Mix Banana Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 very ripe bananas (peeled and mashed)
3 eggs
1/3 cup water
2 tsp. baking soda
1 cup Breakstone's sour cream
Frosting: 1 stick softened butter; 1/2 cup Crisco shortening; 2/3 cup milk; 1 cup Domino's powdered sugar; 2 TBSP flour

In a mixer add cake mix, water, eggs and sour cream--beat well. Add baking soda and mashed bananas--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add softened butter and Crisco--beat. Add milk--beat. Slowly add powdered sugar--beat. Add flour--beat until smooth. If too thick, add a little more milk. If too thin, add a little more powdered sugar. Frost the cooled cake.

#2978 - Pie Plate Cheesecake

(by Shirley McNevich)

3 - 8oz. Philadelphia cream cheese (softened)
4 eggs
1 cup white sugar
2 tsp. vanilla
1 can of your favorite pie filling (optional)
Topping: 1/2 pint Breakstone's sour cream; 1 TBSP vanilla; 6 TBSP white sugar

In a mixer add cream cheese--beat. Add eggs--beat. Add 1 cup white sugar and vanilla--beat until smooth. Pour the batter into a greased 10" deep dish pie plate. Bake at 325 degrees for 40 minutes. While it's baking, in a bowl add sour cream, 1 TBSP vanilla and 6 TBSP white sugar--stir until well mixed. After the cheesecake has baked for 40 minutes, remove it from the oven and let it cool for 10 minutes. Spread the sour cream mixture evenly over the top. Return it to the oven and bake for 15 minutes longer. Cool completely, then refrigerate until cold. Optional--spread your favorite pie filling over the top.

#2977 - Potatoes and Hash Browns

(by Shirley McNevich)

2lbs. frozen nugget sized hash browns
1 - 12oz. can Carnation evaporated milk (NOT condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 stick butter (melted)
1 tsp. salt
1/2 tsp. pepper
1 can French's French Fried Onions (more if you wish)

In a large bowl add add evaporated milk, mushroom soup, salt and pepper--stir until mixed. In a separate bowl add hash brown nuggets and melted butter--stir to coat. Add hash brown mixture to soup mixture--stir to combine. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the french fried onions all over the top, return to oven and bake 30 minutes longer.

#2976 - Cheesy Potato Casserole

(by Shirley McNevich)

1 1/4 sticks butter
8oz. Velveeta cheese (cubed)
1 small onion (finely chopped)
1 - 10.75oz. can Campbell's cream of chicken soup
8oz. Breakstone's sour cream
1 - 30oz. bag Ore Ida frozen shredded hash brown potatoes
a heaping handful of salted potato chips (crushed)
black pepper

In a saucepan over low heat add 1 stick butter and the Velveeta cheese cubes--cook/stir until melted and smooth. Remove from heat and pour cheese mixture into a large bowl--add chopped onions and the cream of chicken soup--stir until mixed. Add sour cream--stir until mixed. Add the hash brown potatoes--stir until all hash browns are coated. Melt the 1/4 stick of butter and add the crushed potato chips to the melted butter--stir to coat. Scoop the hash brown mixture into a greased 9 x 13 glass baking dish. Sprinkle some black pepper over the top if you wish. Spread the potato chip mixture over the whole top. Bake at 350 degrees for 40-45 minutes.

#2975 - Pasta and Peas

(by Shirley McNevich)

2 cups any shape of pasta (cooked and drained according to box directions--do NOT rinse)
2 TBSP olive oil
3 garlic cloves (crushed)
2 - 14oz. cans Swanson chicken broth (or make your own)
1 cup diced tomatoes (more if you wish)
oregano (as much as you wish)
black pepper (as much as you wish)
1 - 10oz. bag frozen peas
grated Parmesan cheese for sprinkling

Cook and drain pasta according to box directions--do NOT rinse. In a saucepan add the olive oil and crushed garlic--cook/stir over medium heat until garlic is browned. Slowly add the chicken broth, diced tomatoes, black pepper and oregano--if too thick add up to 1/2 cup water and stir again. Bring mixture to a boil, then reduce heat to low and cover with a lid. Let it simmer for 5 minutes. Retrieve any garlic pieces and discard them. Add the peas--simmer until peas are hot. Add drained pasta--turn heat to medium and cook/stir until pasta is hot. Serve mixture with grated Parmesan cheese.

#2974 - Skillet Chicken Parmesan

(by Shirley McNevich)

1 TBSP olive oil
6 boneless/skinless chicken breast halves
salt and pepper
1 1/2 cups of your favorite pasta sauce
1/4 cup fresh grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Salt and pepper both sides of each of the chicken breast halves. In a skillet add olive oil and chicken--cook over medium heat until bottoms are browned, then flip the chicken and cook the other sides until browned. Add the pasta sauce and 3 TBSP of the Parmesan cheese--reduce heat to medium low, cover the skillet and cook until chicken is cooked through. Sprinkle the remaining Parmesan cheese and all of the shredded mozzarella cheese over the top of the chicken--keep over heat until cheese melts.

#2973 - Skillet Pasta and Beans

(by Shirley McNevich)

6oz. dry spaghetti OR fettuccini (cooked and drained according to box directions--do NOT rinse)
1 cup small broccoli florets
1 - 15oz. can Italian diced tomatoes
1 - 15oz. can cut yellow string beans (drained)
2 cups cooked chicken OR turkey (cut into bite sized pieces)
Parmesan cheese for sprinkling

Cook pasta according to box directions--add the broccoli during the last 3 minutes of cooking, then drain the pasta/broccoli but do NOT rinse. In a large skillet add the Italian diced tomatoes and the drained yellow string beans--cook/stir over medium heat until boiling. Once boiling, reduce heat to low and cook uncovered for 2-3 minutes. Add the chicken/turkey pieces--cook/stir until meat is hot. Add the drained pasta/broccoli to the tomato mixture--cook/stir until pasta is hot. Serve with Parmesan cheese.

#2972 - Oreo Cookie Truffles

(by Shirley McNevich)

1 bag original Oreo cookies (finely crushed)
1 - 8oz. Philadelphia cream cheese (softened)
1lb. Baker's white baking chocolate (OR Baker's semi-sweet baking chocolate)

In a mixer add cream cheese and crushed cookies--beat on low speed until well blended. Remove bowl from mixer--shape mixture into 1" balls and place them on a Saran wrap covered cookie sheet. Refrigerate until cold. Melt baking chocolate according to box directions. Use a toothpick to dip each ball into the melted chocolate, set the coated ball back on the cookie sheet, and use the toothpick to get a little more melted chocolate so you can cover the hole where the toothpick was inserted. Repeat with all of the balls. Let cool, then refrigerate them.

#2971 - Hawaiian Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O
1 - 3oz. box lemon Jell-O
2 cups boiling water
1 - 20oz. can Dole crushed pineapple (drained)
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 cup chopped pecans
2 cups small curd cottage cheese
1 cup mayo

In a large bowl add the lime Jell-O powder, lemon Jell-O powder and boiling water--stir with a whisk until dissolved. Let the mixture cool to room temperature, then add drained crushed pineapple, Carnation milk, chopped pecans, cottage cheese and mayo. Stir until well mixed. Refrigerate overnight before serving.

#2970 - Chocolate Mousse Balls

(by Shirley McNevich)

6 regular sized Hershey bars
1 - 8oz. Cool Whip (thawed)
1 box Nilla wafer cookies


In a double boiler break the Hershey bars into pieces and melt them--cool the melted chocolate until cooled but before it starts to harden. In a 9 x 13 glass baking dish add the melted chocolate and the Cool Whip--stir until mixed, then spread the mixture evenly over the bottom of the dish. Cover the dish with Saran wrap and refrigerate until cold. Once cold, take 1/2 of the box of Nilla wafers and crush them. Remove chocolate mixture from refrigerator and take off the plastic wrap. Take a teaspoonful of the chocolate mixture and form it into a ball, then roll the ball in the crushed Nilla wafers. Repeat with all of the chocolate mixture, and crush more Nilla wafers if needed. Place the completed balls on wax paper on cookie sheets and refrigerate until cold. Keep refrigerated. Optional--you can add chopped peanuts and shredded coconut to the crushed Nilla wafers before rolling.

#2969 - Hope Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 cup white sugar
2 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
3/4 cup buttermilk
1 tsp. vanilla
1 orange (for the juice and zest)
3/4 cup chopped almonds
1 cup raisins
1/2 cup dates (chopped into very small pieces)

In a saucepan add raisins--cover them with water, bring to a boil, boil them for 5 minutes, then drain them. In a mixer add Crisco, white sugar and eggs--beat. Add baking powder, baking soda, salt, cinnamon, cloves, allspice and vanilla--beat. Add buttermilk--beat. Peel the orange and squeeze out the juice--add orange juice to batter--beat. Grate just the outside of the orange peel (zest) and add it to the batter--beat. Add flour--beat. Remove bowl from mixer--add chopped almonds, drained raisins and chopped dates--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2968 - Mozzarella Soup Balls

(by Shirley McNevich)

1 block of mozzarella cheese (cut into 1" cubes)
2 egg whites
1/4 cup flour (more if necessary)
1/2 cup panko bread crumbs (more if necessary)
1/2 to 1 tsp. Italian seasoning
wooden skewers

Cut the mozzarella cheese block into 1" cubes. Place the cubes on a plate (making sure they are not touching each other), then place the plate in the freezer for a few hours. Once they are hardened, transfer the cheese cubes into a freezer safe Ziploc bag and continue freezing them overnight. The next day, prepare any type of soup that you wish (tomato soup works really well). When soup is almost hot and ready to be served, you can prepare the mozzarella balls. In one bowl add egg whites--beat with a whisk. In a second bowl add the flour. In a third bowl add the panko bread crumbs and Italian seasoning--stir until mixed. Line a cookie sheet with foil and spray it with Pam. Take one frozen cheese cube, coat it all over with flour, coat it in egg whites, then roll it completely in the panko mixture and place it on the greased foil. Repeat with as many cheese balls as you wish, making sure they are not touching each other. Spray all of the cheese balls lightly with Pam. Bake at 425 degrees for 8-12 minutes or until golden brown. Scoop hot soup into bowls. Spear three baked cheese cubes on to each skewer and place the skewer on top of the bowl. If you don't have skewers, just serve them on the side so they can be dipped. Note: the cheese MUST be frozen or you will have a mess on your hands.

#2967 - Black Bottom Cheesecake Bars

(by Shirley McNevich)

Crust: 1 cup flour; 1/4 cup Domino's dark brown sugar (packed); 1/2 cup softened butter; 3/4 cup Nestle's semi-sweet chocolate bits (melted according to bag directions)

Batter: 1/2 cup white sugar; 1/2 cup Domino's dark brown sugar (packed); 1/3 cup softened butter; 1 - 8oz. Philadelphia cream cheese (softened); 1 cup flour; 1/2 tsp. baking powder; 1/4 tsp. salt; 1 TBSP vanilla

Glaze: 1/4 cup Nestle's semi-sweet chocolate bits; 1 TBSP vanilla; 2 tsp. water

Crust: in a bowl add 1 cup flour, 1/4 cup brown sugar, 1/2 cup softened butter and melted chocolate bits--mix well. Press the mixture into a greased 9" square cake pan. In a mixer add white sugar, 1/2 cup brown sugar and cream cheese--beat until smooth. Add 1 cup flour, baking powder, salt and 1 TBSP vanilla--beat well. Pour the batter over the top of the unbaked crust. Bake at 325 degrees for 35-45 minutes, or until center is set and edges are lightly browned. Cool completely. Glaze: in a saucepan over low heat add 1/4 cup chocolate bits, 1 TBSP vanilla and 2 tsp. water--cook/stir until melted and smooth. Drizzle the glaze over the top of the cooled mixture. Refrigerate until cold. Cut into bars or squares.

#2966 - Pecan Fudge

(by Shirley McNevich)

1lb. Domino's powdered sugar
6 TBSP butter
1/2 cup Hershey's cocoa
1/4 cup milk
1 TBSP vanilla
1/4 tsp. salt
1 cup chopped pecans

In a saucepan over low heat add powdered sugar, butter, cocoa, milk, vanilla and salt--cook/stir until smooth. Remove from heat--add chopped pecans--stir until mixed. Pour mixture into a buttered fudge pan. Cool completely. Cut into squares.

#2965 - Turkey Gravy

(by Shirley McNevich)

1 quart turkey broth
1 tsp. salt
3 heaping TBSP flour
6oz. water

After cooking your turkey, save the broth from the bottom of the pan. In a jark add the water, add the flour and screw the lid on the jar--shake well until mixed. In a saucepan over medium heat add the turkey broth and salt--stir and bring to a boil. Once boiling, slowly start adding the flour/water mixture while quickly stirring--only add enough of the flour/water mixture until the gravy is the thickness that you like. By using flour rather than cornstarch, when you heat the gravy for making leftovers, the gravy won't be lumpy. If you heat up the gravy the next day, add a little more turkey broth and stir well.

#2964 - Smooth Chocolate Frosting

(by Shirley McNevich)

6oz. Nestle's semi-sweet chocolate bits
2 TBSP butter
1 egg yolk
1 1/2 cups Domino's powdered sugar
1/4 cup milk

In double boiler (with water in bottom pot very hot but NOT boiling) add chocolate bits and butter--stir until melted. Add egg yolk, powdered sugar and milk--cook/stir quickly until melted and smooth. Remove from heat--keep stirring the frosting until it thickens and becomes spreadable.

#2963 - Buttermilk Butterscotch Cookies

(by Shirley McNevich)

2/3 cup softened butter
2 cups Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2/3 cup buttermilk
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
3 1/2 cups flour
1 cup chopped pecans OR chopped walnuts (optional)

In a mixer add butter and brown sugar--beat. Add eggs--beat well. Add vanilla and buttermilk--beat. Add baking powder, baking soda, salt and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed using a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes.

#2962 - Apple Bran Cake

(by Shirley McNevich)

1 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup softened butter
1 cup white sugar
2 eggs
4 cups finely chopped baking apples (wash, peel and core apples before chopping)
1 cup Kellogg's All-Bran cereal (crushed)
Frosting: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP softened butter; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add 1/2 cup softened butter and white sugar--beat. Add eggs--beat. Add baking soda, salt, cinnamon and nutmeg--beat. Add flour--beat. Remove bowl from mixer--add chopped apples and crushed All-Bran--stir until mixed. Pour the batter into a greased 9 x 9 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese and 1 TBSP softened butter--beat. Add vanilla and powdered sugar--beat until smooth. If too thick add a little milk and beat again. Frost the cake.

#2961 - Latkes

(by Shirley McNevich)

2 large russet potatoes (washed and peeled)
2 small onions (washed and peeled)
1/2 cup flour
2 beaten eggs
2 tsp. salt
1/2 tsp. fresh ground black pepper
canola oil for frying

After washing and peeling the potatoes and onions, grate them into the bowl (use the side of the grater that makes long strands). Use your hands to mix up the potato strands and onion strands. Scoop the potato/onion mixture into a sieve and press the mixture toward the bottom to remove as much liquid as possible (you may need to do this more than once to remove as much liquid as possible). In a separate bowl add the flour, beaten eggs, salt and pepper--stir with a whisk until mixed. Add the grated potatoes and grated onion mixture to the egg mixture--stir with a spoon until the potatoes and onions are well coated. In a skillet over medium heat add 2 TBSP canola oil. When oil is hot, drop teaspoonsfuls of the potato mixture into the hot oil, then use the back of a spoon to flatten each ball. Fry them until browned on the bottom, then flip them and fry the other sides until golden brown. Place them on paper towels to soak up any extra oil. Repeat. Once you've fried half of the potato mixture add more canola oil, heat the oil and continue frying the rest of the potato mixture. If you want them very crispy, use peanut oil instead of canola oil.

#2960 - Easy Microwave Potatoes

(by Shirley McNevich)

5-6 medium red potatoes (washed, peeled and sliced thin)
1 small onion (chopped)
2 TBSP Parkay margarine
1 tsp. salt
1/4 to 1/2 tsp. fresh ground pepper

Spray a microwave safe casserole dish with Pam. Put the sliced potatoes and chopped onions into the dish. Sprinkle the salt and pepper over the top. Slice the Parkay into small pats and spread them all over the top. Cover the dish and microwave on high for 5 minutes. Remove from microwave and stir well. Cover again and microwave on high for 5 minutes. Remove from microwave and stir well. Cover again and microwave on high for 5 more minutes or until potatoes are tender. The potatoes will break into smaller pieces as you stir them.

#2959 - Fresh Orange Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
3 eggs
2 1/4 cups flour
2 tsp. baking powder
1/2 cup fresh squeezed orange juice
1/2 cup water
3 TBSP orange zest (grated orange peel)
1 tsp. salt

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add baking powder, salt, orange juice, water and orange zest--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2958 - Vanilla Nut Brownies

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup Domino's dark brown sugar (packed)
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts

In a saucepan over low heat add Parkay--melt, then remove from heat. Add brown sugar--stir. Add egg, flour, baking powder, salt, vanilla and chopped nuts--stir just until mixed. Pour batter into a greased 9" square cake pan. Bake at 350 degrees for 25 minutes. Cool completely. Cut into squares.

#2957 - Scratch Cherry Cheese Pie

(by Shirley McNevich)

1 baked pie crust dough (baked in a 9" pie plate and cooled)
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup lemon juice
1 tsp. vanilla
1 can chilled cherry pie filling (or any berry filling)

Bake and cool the pie crust dough. In a mixer add cream cheese--beat. Add condensed milk--beat well. Add lemon juice and vanilla--beat. Pour the mixture into the cooled pie crust. Refrigerate until cold. Just before serving, spread the pie filling over the top.

#2956 - Nutty Potato Chip Cookies

(by Shirley McNevich)

1lb. softened Parkay margarine
2 tsp. vanilla
1 cup white sugar
2 eggs
1/2 cup milk
3 cups flour
1 cup chopped nuts
1 cup finely crushed potato chips (DO NOT use unsalted chips)
Domino's powdered sugar (for dusting)

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. Add milk--beat. Add chopped nuts and crushed potato chips--beat. Slowly add flour--beat (if too stiff for mixer, remove bowl from mixer and stir with a wooden spoon). Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. When cookies are completely cool, dust them with powdered sugar.

#2955 - Oven Fried Potatoes

(by Shirley McNevich)

4 large baking potatoes (do NOT peel)
1/4 cup canola oil
grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. pepper

Scrub the potatoes, then cut them into wedges. Place the wedges in a greased glass baking dish (skin side down). In a bowl add the canola oil, 2 TBSP Parmesan cheese, salt, garlic powder, paprika and pepper--stir to mix. Use a pastry brush to brush the mixture all over the top of the potatoes. Bake at 375 degrees for 1 hour, brushing more of the canola oil mixture over the potatoes every 15 minutes. For the last 15 minutes of baking, turn the potatoes on their sides so the skins get browned. Sprinkle with more Parmesan cheese if you wish.

#2954 - Crispy Cookies

(by Shirley McNevich)

5 1/3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup softened butter
2 cups white sugar
3 eggs
1/2 cup milk

Into a bowl sift the flour, baking powder and salt. In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk--beat. Add cinnamon and nutmeg--beat. Slowly add flour mixture--beat (if too stiff for mixer, continue by hand using a wooden spoon). Refrigerate the dough for a few hours. Remove dough from refrigerator, roll out some of the dough very thin (1/16" thick) on a floured surface. Use cookie cutters to cut out the cookies, and place them on greased cookie sheets. Baket at 375 degrees about 7 minutes.

#2953 - Easy Ham Loaf

(by Shirley McNevich)

2 lbs. fresh ground ham
1 lb. fresh ground pork
3/4 cup to 1 cup Domino's dark brown sugar (packed)

In a bowl add ground ham, ground pork and brown sugar--mix well using your hands. Form the mixture into three small ham loafs. For each ham loaf, spray a bread loaf pan with Pam, place one ham loaf in the center and add 1/2 cup water. Repeat with each ham loaf you want to cook (or freeze the extra ones for later). Place the loaf pans in the oven and bake at 375 degrees for 45 minutes. Remove from oven, turn the ham loafs over, return to oven and bake 15 minutes longer or until heated through and browned.

#2952 - Dumplings and Sauerkraut

(by Shirley McNevich)

1 pork roll
1/2 cup water + extra water for covering
1 tsp. salt
1 - 32oz. bag of Silver Floss sauerkraut (more if you wish)
1 1/2 cups sifted flour
1 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1/4 cup milk

Cut the pork roll in half. In a Dutch oven add the 1/2 cup water, two pieces of pork roll and the salt--turn heat to medium and brown all sides of the pork rolls while the water evaporates. Turn the heat off--add the sauerkraut and add enough water to the pork rolls so the sauerkraut and pork are covered with water. Place the lid on the Dutch oven, place the Dutch oven in your oven and bake at 350 degrees for 1 hour or until pork is tender. Remove from oven and place the Dutch oven on the top of the stove. Dumplings: in a bowl add flour, baking powder and salt--stir to mix. Add beaten egg--stir. Slowly add milk--stir with a fork until it makes dough. Turn heat under the Dutch oven to medium and heat until the liquid in the Dutch oven is boiling. Remove lid from the Dutch oven--drop TBSP sized dough balls into the sauerkraut mixture. Place the lid on the Dutch oven, turn heat back to low and cook covered for 20 minutes WITHOUT REMOVING THE LID. Serve immediately.

#2951 - Scalloped Potatoes and Ham

(by Shirley McNevich)

1 lb. cooked ham (cut into bite sized pieces)
5 cups potato slices (washed and peeled before slicing)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/4 cup milk
1/2 cup chopped onions
1/4 cup chopped green bell peppers
pepper to your taste
2 TBSP butter

Grease a 2 qt. casserole dish. Spread half of the sliced potatoes in the bottom of the casserole dish. Spread all of the ham pieces over the potatoes. Spread the other half of the sliced potatoes over the ham. In a bowl add cream of mushroom soup, milk, chopped onions, chopped green bell peppers and pepper--stir to mix. Pour the soup mixture all over the top of the potatoes. Dot the butter over the top of the soup mixture. Cover and bake at 350 degrees for 1 hour, then remove cover, return to oven uncovered and bake until potatoes are tender.

#2950 - Polish Pound Cake

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Crisco shortening
3 cups white sugar
5 eggs
2 TBSP vanilla
3 cups flour
1 small can Carnation evaporated milk (NOT condensed)
1/3 cup water
1/4 tsp. salt
1 cup chopped walnuts
1 - 10.5oz jar maraschino cherries (drained)

Drain the maraschino cherries, then chop them into bite sized pieces and place the pieces on paper towels to drain. In a mixer add butter, Crisco and white sugar--beat. Add eggs and vanilla--beat. Add 2 1/2 cups flour, evaporated milk, water and salt--beat until smooth. In a separate bowl add 1/2 cup of the flour, all of the chopped walnuts and all of the maraschino cherry pieces--stir to mix. Remove bowl from mixer--add marachino cherry mixture--stir until mixed. Pour the batter into a greased and floured angelfood cake pan. Place the pan in a COLD oven, turn heat to 300 degrees and bake for 2 1/4 to 2 1/2 hours--test with a toothpick for doneness. Loosen and remove cake from pan and place it on a cake plate. Cool completely. Frost or glaze if desired.

#2949 - Nutty Apple Pie

(by Shirley McNevich)

1 beaten egg
3/4 cup white sugar
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup chopped tart baking apples (wash, peel and core baking apples before slicing and chopping)
1/2 cup chopped black walnuts

In a bowl add beaten egg and white sugar--beat with a whisk. Sift the flour, baking powder and salt into the egg mixture--beat with a whisk. Add chopped apples, chopped black walnuts and 1/2 tsp. cinnamon--stir to mix. Pour the mixture into a greased 8" pie plate. Sprinkle a little extra cinnamon over the top if you wish. Bake at 350 degrees for 30 minutes or until apples are tender.

#2948 - No Crust Candied Apple Pie

(by Shirley McNevich)

5-6 baking apples (washed, peeled, cored and sliced)
1 cup Domino's dark brown sugar (packed)
1 cup CAKE flour
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup butter

Butter a 10" very deep pie plate OR a 2 qt. casserole dish. In a bowl add brown sugar, cake flour, salt, nutmeg and cinnamon--stir to mix. Add butter--mix with a pastry blender to make crumbs. Spread the sliced apples into the pie plate/casserole dish. Spread the flour mixture evenly all over the top, then pat the mixture all over to form a solid top layer (you will be flattening all of the large crumbs). Bake at 325 degrees for 50-60 minutes. Cool completely. Serve with whipped topping or vanilla ice cream.

#2947 - Mashed Potato Filling/Stuffing

(by Shirley McNevich)

2 cups leftover mashed potatoes
5 beaten eggs
1/4 cup Parkay margarine
1 onion (finely chopped)
1/2 cup chopped fresh parsley
1 center rib (heart) of celery (including leaves) - chopped
3/4 tsp. salt
1/2 tsp. pepper
3 cups broken bread pieces

In a cast iron skillet over medium heat add Parkay--melt. Add chopped onions, chopped celery and chopped parsley--cook/stir until celery is tender. Remove from heat. In a large bowl add mashed potatoes and beaten eggs--mix with a fork. Add broken bread pieces, celery mixture, salt and pepper--mix with your hands. Spread the mixture into a greased long Pyrex dish--use a wooden spoon to smooth out the top of the filling. Bake at 375 degrees for 35-40 minutes or until lightly browned on top.

#2946 - Balsamic Steak Marinade

(by Shirley McNevich)

4 TBSP olive oil
1/2 cup balsamic vinegar (substitute balsamic vinegar salad dressing if you don't want so much vinegar flavor)
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 tsp. Dijon mustard
4 tsp. minced garlic
fresh ground black pepper
your choice of steak cuts

In a bowl add olive oil, balsamic vinegar (OR balsamic vinegar salad dressing), Worcestershire sauce, soy sauce, Dijon mustard, minced garlic and some fresh ground pepper--stir well. Do NOT salt your steaks as the soy sauce is very salty. Pour a little of the marinade into a Ziploc bag. Put one steak in the bag and pour some of the marinade over the top. Repeat with all steaks. When all steaks are in the bag, squeeze out any air and seal the bag. Carefully squeeze the bag with your fingers to work the marinade around the steaks. Let the steaks sit in the bag for 2 HOURS, then grill them to your taste.

#2945 - Fried Potato Balls

(by Shirley McNevich)

1 cup leftover mashed potatoes
1 cup flour (do NOT sift)
1 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 beaten egg
1 TBSP chopped fresh parsley
1/4 cup finely chopped onions
5 TBSP milk
canola oil

In a bowl add mashed potatoes, flour, baking powder, salt and pepper--stir until mixed. Add beaten egg, chopped parsley, chopped onions and milk--stir well. Fill a cast iron skillet almost half full with canola oil--turn heat to medium. To test if oil is hot enough, tear off a small piece of bread and drop it into the canola oil--it should brown in one minute if oil is hot enough. When oil is ready, drop potato mixture by tablespoonfuls into the hot oil. Cook them until browned, then place on paper towels to drain. Repeat with all potato mixture.

#2944 - Fried Potatoes and Eggs

(by Shirley McNevich)

3-4 medium red potatoes (washed, peeled and boiled with 1/2 tsp. salt under tender)
2 TBSP Crisco shortening
1/4 cup chopped onions
4 beaten eggs (more if you wish)
salt and pepper to taste
shredded cheese (optional)

Drain the boiled potatoes, then dice them. In a large skillet add Crisco--melt the Crisco. Add diced potatoes and chopped onions--cook/stir over medium heat until potatoes are browned on all sides. Pour the egg mixture through the potatoes--cook/stir over medium low heat until eggs are done. Add salt and pepper to your taste. Top with shredded cheese if you wish.

#2943 - Amish Vanilla Pie

(by Shirley McNevich)

1 cup white sugar
4 TBSP flour
1 beaten egg
1/2 cup King Syrup molasses
1/2 cup Kayro dark corn syrup
2 cups water
1 tsp. vanilla
2 cups flour
1 cup Domino's dark brown sugar (packed)
1 tsp. cream of tartar
1 tsp. baking soda
1/4 cup softened butter
1/4 cup lard
2 unbaked pie crust doughs

Grease two 9" plates--insert the doughs into each pie plate, flute the edges, and spray the inside of the doughs with Pam. In a saucepan add white sugar, 4 TBSP flour, beaten egg, molasses, corn syrup, water and vanilla--turn heat to medium. Cook/stir until you get a full rolling boil. Remove from heat and cool to room temperature. In a bowl add 2 cups flour, brown sugar, cream of tartar, baking soda, softened butter and lard--mix with a pastry blender to make crumbs. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the crumbs over the top of each pie. Cover just the edges of the pies with strips of foil. Bake the pies at 350 degrees for 30 minutes, then remove the foil and bake 10-15 minutes longer--test with a toothpick for doneness. Cool completely.

#2942 - Chocolate Tube Cake (NO EGGS)

(by Shirley McNevich)

2 cups white sugar
3/4 cup Hershey's cocoa
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cider vinegar
1 cup canola oil
2 cups water

Frosting: 1 cup white sugar; 1/4 tsp. salt; 3 TBSP cornstarch; 1 cup water; 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 tsp. vanilla

Batter: in a mixer bowl add white sugar, cocoa, flour, baking soda and salt--stir to mix, then place it on the mixer. Add the vanilla, cider vinegar, canola oil and water--beat on low speed until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Cool cake for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Frosting: in a saucepan add 1 cup white sugar, 1/4 tsp. salt and cornstarch--stir to mix. Add water and baking chocolate--turn heat to medium and place saucepan over heat--cook/stir until thickened. Once thickened, remove from remove heat--add butter and 1 tsp. vanilla--stir until butter is melted and frosting is smooth. Let stand for a few minutes, then stir well before frosting the cake.

#2941 - Wacky Chocolate Cake (NO EGGS)

(by Shirley McNevich)

2 cups white sugar
3/4 cup Hershey's cocoa
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cider vinegar
1 cup canola oil
2 cups water

Frosting: 1 cup white sugar; 1/4 tsp. salt; 3 TBSP cornstarch; 1 cup water; 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 tsp. vanilla

Batter: in a mixer bowl add white sugar, cocoa, flour, baking soda and salt--stir to mix, then place it on the mixer. Add the vanilla, cider vinegar, canola oil and water--beat on low speed until mixed, then beat on medium speed for 2 minutes. 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. Frosting: in a saucepan add 1 cup white sugar, 1/4 tsp. salt and cornstarch--stir to mix. Add water and baking chocolate--turn heat to medium and place saucepan over heat--cook/stir until thickened. Once thickened, remove from remove heat--add butter and 1 tsp. vanilla--stir until butter is melted and frosting is smooth. Let stand for a few minutes, then stir well before frosting the cake.

#2940 - Snow Cake

(by Shirley McNevich)

2 1/4 cups sifted flour (measure before sifting)
3 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups white sugar
1/2 cup Crisco shortening
2/3 cup milk
1/3 cup milk
1/2 cup unbeaten egg whites
1 tsp. vanilla
Baker's angelflake coconut

In a mixer add Crisco and white sugar--beat. Add flour, baking powder, salt and 2/3 cup milk--beat until mixed, then beat for 2 minutes. Add 1/3 cup milk, unbeaten egg whites and vanilla--beat until mixed, then beat for 2 minutes. 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 with your favorite white frosting, then sprinkle coconut all over the top of the frosting.

#2939 - Cream Cheese Apple Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP Domino's dark brown sugar
1 1/2 tsp. vanilla
2 TBSP chopped peanuts (more if you wish)

In a mixer add cream cheese--beat. Add brown sugar and vanilla--beat until smooth. Remove bowl from mixer--add chopped peanuts--stir until mixed. Scoop the mixture into a serving bowl. Use as a dip for freshly sliced apples.

#2938 - Pineapple Nut Cake

(by Shirley McNevich)

2 eggs
2 cups white sugar
1 tsp. vanilla
2 cups flour
2 tsp. baking soda
1 cup drained Dole crushed pineapple
1 cup chopped nuts
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened butter; 1 1/2 cups Domino's powdered sugar; 1 tsp. vanilla

In a mixer add eggs, white sugar and 1 tsp. vanilla--beat. Add baking soda and drained crushed pineapple--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 45-60 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese and butter--beat. Slowly add powdered sugar--beat. Add 1 tsp. vanilla--beat until mixed, then beat on high speed until smooth. Frost the cooled cake.

#2937 - Easy Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3/4 cup softened butter
3 eggs
3 cups of 1 - 30oz. can Libby's easy pumpkin pie mix
2/3 cup milk
1/4 cup white sugar
1 tsp. cinnamon

Reserve 1 cup of the yellow cake mix--set aside. In a bowl add remaining yellow cake mix, 1/2 cup butter and 1 egg--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. In mixer add 3 cups pumpkin pie mix and 2 eggs--beat. Add milk--beat. Pour the batter over the crust. In a bowl add the 1 cup reserved yellow cake mix, white sugar, 1/4 cup butter and the cinnamon--mix with a pastry blender to make crumbs. Sprinkle that crumb mixture evenly over the top of the batter. Bake at 350 degrees for 35-45 minutes or until knife inserted into center of cake comes out clean. Cool completely.

#2936 - Oatmeal Walnut Cake

(by Shirley McNevich)

1 cup Quaker quick oats
1 cup boiling water
1/2 stick softened butter
2 cups Domino's dark brown sugar (packed)
2 eggs
1 cup flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins
1 cup chopped walnuts
powdered sugar for sprinkling

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain and set aside. In a bowl add oats and boiling water--stir until mixed, then let stand for 20 minutes. In a mixer add butter and brown sugar--beat. Add eggs--beat. Add cinnamon, ground cloves, baking soda and salt--beat. Add oatmeal--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting and serving.

#2935 - Moist Lemon Pound Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding
4 eggs
1/2 cup canola oil
3/4 cup water
2 cups Domino's powdered sugar
1/3 cup lemon juice

In a mixer add yellow cake mix, lemon pudding mix, eggs, canola oil and water--beat on low until mixed, then beat on medium speed for 10 minutes. Pour batter into a greased and floured 10" tube cake pan. Bake at 350 degrees for 50-55 minutes. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. In a saucepan over medium low heat add powdered sugar and lemon juice--stir until well mixed, then cook/stir until boiling. Once boiling, remove from heat and cool slightly. Use a meat fork to poke holes into the top of the cooled cake. Drizzle the lemon glaze all over the top of the cake and let some drip down the sides.

#2934 - Peanut Butter Dream Squares

(by Shirley McNevich)

Crust: 1/4 cup softened Parkay margarine; 1/2 cup Jif peanut butter; 1 1/2 cups Domino's dark brown sugar (packed); 1 1/3 cups flour

Topping: 2 beaten eggs; 1 tsp. vanilla; 1/2 tsp. baking powder; 3/4 cup Baker's angelflake coconut; 8oz. Nestle's MINI semi-sweet chocolate bits; Domino's powdered sugar for sprinkling

Crust: in a bowl add Parkay, peanut butter, 1/2 cup of the brown sugar and 1 cup of the flour--mix with a pastry blender to make crumbs. Press the mixture into the bottom of a greased 9 x 9 cake pan. Bake at 350 degrees for 10 minutes or until lightly browned. While the crust is baking, in a bowl add beaten eggs, 1 cup brown sugar, 1/3 cup flour, vanilla, baking powder, coconut and mini chocolate bits--stir to mix. When you remove the crust from the oven, spread the coconut mixture evenly all over the top of the hot crust. Return mixture to oven and bake at 350 degrees for 20-25 minutes. Cool completely. Sprinkle powdered sugar all over the top, then cut into bars or squares.

#2933 - Pop Tart Cookie Frosting

(by Shirley McNevich)

2 cups Domino's powdered sugar
2 TBSP milk
1/2 tsp. vanilla
cookie sprinkles or decorative sugar (optional)

In a bowl add powdered sugar, milk and vanilla--stir briskly until frosting gets a glossy look and the mixture thickens. If not thick enough, add a little more powdered sugar and stir again. Use this frosting on cooled cutout sugar cookies. After frosting cookies, let them sit at room temperature until frosting hardens. If using sprinkles or colored sugar, add them right after frosting each cookie because the frosting will harden.

#2932 - Ranch Omelettes

(by Shirley McNevich)

2 TBSP Parkay margarine
1/2 cup finely chopped red bell peppers
1/4 cup chopped onions
8 beaten eggs
1 cup prepared Hidden Valley Ranch milk recipe ranch salad dressing
2 TBSP flour
a pinch of baking soda
3/4 cup shredded Swiss cheese

In a bowl add beaten eggs, ranch dressing, flour, baking soda and Swiss cheese--beat with a whisk until mixed. In a nonstick skillet over medium heat add margarine, chopped red bell peppers and chopped onions--cook/stir over medium heat until peppers are tender. Pour the egg mixture into the skillet--reduce heat to low. Cover with a lid and cook until eggs are no longer runny. Slide the whole mixture on to a serving plate, add salt and pepper as desired, and cut into pie shaped wedges to serve.

#2931 - Brown Sugar Oatmeal Bars

(by Shirley McNevich)

1 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1/4 to 1/2 tsp. salt
1 cup flour (sifted after measuring)
1 cup Quaker quick oats

In a mixer add butter, brown sugar and white sugar--beat. Add egg and salt--beat. Add flour--beat. Remove bowl from mixer--add oats--stir until mixed. Spread the mixture into a greased 8 x 8 cake pan. Bake at 350 degrees for 20 minutes. Cool completely. Cut into bars or squares.

#2930 - Cheap Microwave Popcorn

(Shirley McNevich)

one brown paper lunch bag
1/4 cup GOOD QUALITY popcorn kernels
1/2 tsp. salt
1 tsp. olive oil

In a small bowl add the popcorn kernels and olive oil--stir until kernels are coated. Open a brown lunch bag--dump the coated kernels into the bottom of the bag. Sprinkle the salt evenly over the kernels. Make a 1" fold at the top of the bag, then fold it over a second time. Place the bag upright in a microwave. Microwave on high for 1 minute 50 seconds (you may have to adjust the time; this time is for a 1300 watt microwave). Only recommended for microwaves that have a turning carousel.

#2929 - Brown Sugar Coconut Bars

(by Shirley McNevich)

Crust: 1/2 cup butter; 1 cup flour; 1/2 cup Domino's dark brown sugar (packed)

Topping: 1 cup Domino's dark brown sugar (packed); 2 eggs; 1 tsp. vanilla; 1/2  to 1 cup chopped nuts; 3 TBSP flour; 1/2 tsp. salt; 1 1/2 cups Baker's angelflake coconut

Crust--in a bowl add butter, flour, and 1/2 cup brown sugar--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes or until lightly browned. While it's baking, make the topping--in a bowl add 1 cup brown sugar and eggs--beat with a spoon. Add vanilla, salt and flour--stir until mixed. Add chopped nuts and coconut--stir until mixed. Spread the mixture over the hot crust. Return to oven and bake at 375 degrees for 20-30 minutes. Cool completely. Cut into bars or squares.

#2928 - Corn Flake Bars

(by Shirley McNevich)

1 1/2 cups Kellogg's corn flakes (crushed)
3 TBSP white sugar
1 stick butter (melted)
1 cup chopped nuts
1 - 7oz. bag Baker's angelflake coconut
1 can Eagle brand sweetened condensed milk (NOT evaporated)

Place the corn flakes in a plastic bag and crush them with a rolling pin. In a bowl add crushed corn flakes, white sugar and melted butter--stir until mixed. Add the condensed milk--stir until mixed. Add the chopped nuts and the coconut--stir until mixed. Press the mixture into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 25 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#2927 - Cream of Celery Stroganoff

(by Shirley McNevich)

1lb. cubed beef pieces
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 10.75oz. can Campbell's cream of celery soup
4-8oz. of fresh sliced mushrooms
1 cup Breakstone's sour cream
1/2 to 1 cup water (as needed)
2 tsp. Worcestershire sauce
1 bag cooked/drained egg noodles

In a skillet add cubed beef, salt, pepper, chopped onions and sliced mushrooms--cook/stir over medium heat until beef is browned. Add cream of celery soup, sour cream, 1/2 cup water and Worcestershire sauce--stir until mixed and cook on medium heat until boiling. Once boiling, turn heat back to simmer--simmer for 1 hour, stirring occasionally and adding up to 1/2 cup more water if necessary. When beef is tender and cooked through, serve mixture over cooked/drained egg noodles.

#2926 - Apple Cider Frosting

(by Shirley McNevich)

1/4 cup softened butter
2 cups Domino's powdered sugar
1/8 cup apple cider

In a mixer add softened butter--beat. Add apple cider--beat until mixed. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy. If frosting is too thin, add a little more powdered sugar and beat again. If frosting is too thick, add a little more apple cider and beat again. Recipe can be doubled if needed.

#2925 - Hamburger Macaroni Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 tsp. garlic powder
1 cooked potato (peeled and diced)
3 cups drained/cooked macaroni (measure after cooking)
1 quart home canned tomatoes (or 32oz. of store bought canned tomatoes)
shredded sharp cheddar cheese

In a skillet add ground chuck, salt, garlic powder, pepper and chopped onions--cook/stir until browned, then drain off any grease. Cook macaroni according to box directions with 1 tsp. salt, then drain and measure out 3 cups of cooked macaroni. Boil potato in water with 1/4 tsp. salt, drain and let it cool slightly, then peel the potato and dice it. Grease a 9 x 13 glass baking dish. Spread the ground chuck mixture on the bottom of the baking dish. Spread the diced potatoes over the ground chuck mixture. Spread the cooked macaroni over the potatoes. Pour the tomatoes over the top. Bake at 350 degrees for 35 minutes, remove from oven, sprinkle shredded cheese all over the top, return to oven and bake until cheese is melted and mixture is hot.

#2924 - Strawberry Pineapple Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves
1 - 8oz. can Dole crushed pineapple (well drained)
1 cup sliced fresh strawberries

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Remove bowl from mixer--add drained pineapple and sliced strawberries--stir until mixed. Refrigerate frosting for 15 minutes before frosting a cake.

#2923 - Strawberry Dream Whip Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Refrigerate frosting for 15 minutes before frosting a cake or cookies.

#2922 - Krispy Marshmallow Bars

(by Shirley McNevich)

1 box Duncan Hines chewy fudge brownie mix
1 - 10.5oz. bag mini marshmallows
1 1/2 cups Nestle's semi-sweet chocolate bits
1 cup Jif creamy peanut butter
1 TBSP butter
1 1/2 cups rice krispies cereal

Prepare brownies according to box directions, baking them in a 9 x 13 cake pan. Remove from oven--spread all of the mini marshmallows over the hot brownies. Return to oven and bake 3 minutes longer so marshamallows will melt. Remove from oven and set aside. In a saucepan over low heat add chocolate bits, peanut butter and butter--cook/stir until melted and smooth. Remove from heat--add rice krispies cereal--mix well. Spread the hot mixture all over the marshmallow layer. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2921 - Chopped Peanut Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking powder
1/8 tsp. salt
1 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 1/2 cups chopped peanuts

In a mixer add softened butter and brown sugar--beat. Add eggs and vanilla--beat. Add baking powder and salt--beat. Slowly add four--beat. Remove bowl from mixer--add chopped peanuts--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Flatten the cookies slightly using your fingers. Bake at 350 degrees for 8-12 minutes.

#2920 - Cream Cheese Peanut Butter Cake

(by Shirley McNevich)

Crust: 1/2 cup Parkay margarine; 1 cup flour; 1/2 cup chopped nuts

Batter: 8oz. Philadelphia cream cheese (softened); 1/4 cup milk; 1 3/4 cups Domino's powdered sugar; 1 cup Jif peanut butter; 8oz. Cool Whip (thawed)

Topping: 2 3/4 cups milk; 2 - 3oz. boxes Jell-O instant chocolate pudding; Nestle's mini chocolate bits

In a bowl add Parkay, flour and chopped nuts--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes or until browned. Cool completely. In a mixer add cream cheese and 1/4 cup milk--beat. Add powdered sugar--beat. Add peanut butter--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Pour the mixture over the cooled crust. In a mixer add 2 3/4 cups milk and both boxes of instant chocolate pudding--beat until thickened. Spread the chocolate pudding over the top of the cream cheese mixture. Sprinkle some mini chocolate bits all over the top of the pudding. Refrigerate until cold.

#2919 - Chocolate Chip Butterscotch Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
3/4 cup Hershey's cocoa
1/2 to 1 tsp. salt
1 tsp. baking soda
2 tsp. cornstarch
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 1/4 cups Nestle's semi-sweet chocolate bits
1 1/4 cups Nestle's butterscotch chips

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add cocoa--beat. Add salt, baking soda and cornstarch--beat. Add vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add semi-sweet and butterscotch chips--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 7 minutes for soft cookies, 8-10 minutes for harder cookies. Let stand 2 minutes before removing cookies from cookie sheets. Place them on paper towels to cool completely.

#2918 - Peanut Butter Butterscotch Cookies

(by Shirley McNevich)

1 stick softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 1/4 cups Jif smooth peanut butter
2 cups Nestle's butterscotch chips (1 cup melted; 1 cup NOT melted)
1 egg
2 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
small bowl of white sugar for rolling

In a mixer add softened butter, brown sugar and white sugar--beat. Add peanut butter--beat. Melt 1 cup butterscotch chips according to bag directions and add to batter--beat. Add egg, vanilla, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add 1 cup butterscotch chips--stir until mixed. Roll a dough ball about the size of a quarter in your hands, then roll it in the bowl of white sugar. Place it on a greased cookie sheet. Repeat with all dough--the cookies will spread when baking, so put the dough balls at least 2" apart. Bake at 350 degrees for 9-11 minutes. They are a soft cookie, so let them sit a few minutes before removing them from the cookie sheets. Place them on paper towels to cool.

#2917 - Chunky Peanut Butter Chocolate Chip Cookies

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking soda
2 sticks softened butter
1/2 cup Jif chunky peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
1 3/4 cup Nestle's milk chocolate bits (NOT semi-sweet)

In a mixer add softened butter and white sugar--beat. Add egg--beat. Add brown sugar--beat. Add peanut butter and vanilla--beat. Add baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add milk chocolate bits--stir until mixed. Drop dough by teaspoonfuls on to greased cookie sheets. Spray the bottom of a drinking glass with Pam, then use the glass to flatten the cookies. Bake at 375 degrees for 8-10 minutes. Cool slightly before removing cookies from cookie sheets--place them on paper towels to cool.

#2916 - Pecan Lemon Cookies

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
2 eggs
1/2 cup canola oil
1 tsp. grated lemon zest (grated lemon peel)
pecan halves

In a mixer add cake mix, eggs, oil and lemon zest--beat until mixed. Remove bowl from mixer--drop batter by teaspoonfuls on to greased cookie sheets. Press a pecan half in the center of each cookie. Bake at 350 degrees for 9-11 minutes or until browned.

#2915 - Chocolate Peanut Butter Whooppee Pies

(by Shirley McNevich)

2 eggs
1 cup milk
1 cup warm water
2 tsp. vanilla
2 tsp. baking soda
1/4 tsp. salt
1 cup Hershey's cocoa
4 cups flour
Filling: 2 TBSP softened butter; 1/2 cup Jif creamy peanut butter; 3 1/2 cups Domino's powdered sugar; 1/4 to 1/2 cup milk

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, salt and cocoa--beat. Add milk and warm water--beat. Slowly add flour--beat until smooth (2-3 minutes). Drop teaspoonsfuls of batter on to greased cookie sheets about an inch apart. Bake at 375 degrees for 10-12 minutes. Let them cool completely before filling. Filling: in a mixer add peanut butter and butter--beat. Slowly add powdered sugar--beat. Slowly add enough milk and beat until creamy (don't add too much milk). Filling should be light and fluffy. When cookies are cool, spread filling on one cookie (bottom side) and then top with another cookie (bottom side facing the filling).

#2914 - Brown Sugar Coffee Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 sticks Parkay margarine (melted)
1 cup Domino's dark brown sugar (packed)
3 1/2 cups flour
1 TBSP cinnamon

Melt the margarine, then add the brown sugar to it--stir well. Add the flour and cinnamon--stir well to make crumbs (you may have to use a pastry blender or your hands instead of a spoon)--set aside. Prepare cake mix batter according to box directions. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. Remove from oven--crumble the crumbs all over the top. Return the cake to the oven and bake at 350 degrees for another 20-25 minutes. Cool completely.

#2913 - Macadamia Banana Bread

(by Shirley McNevich)

2 cups sifted flour (measure before sifting)
3/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped macadamia nuts
1/2 cup Crisco shortening
1 cup white sugar
2 eggs
4 ripe bananas (peeled and mashed)

In a mixer add shortening and white sugar--beat. Add eggs--beat. Add baking powder, baking soda and salt--beat. Add mashed bananas--beat. Add chopped macadamia nuts--beat. Slowly add flour--beat. Pour batter into a greased and floured bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and remove it from the pan and place on a plate. Cool completely.

#2912 - Ham Vegetable Casserole

(by Shirley McNevich)

2 cups cooked mixed vegetables (drained)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1 1/2 cups cooked ham pieces (bite sized)
2-3 slices buttered bread (cut into bite sized pieces)

Cook mixed vegetables in boiling water with 1 tsp. salt--cook until tender, then drain them. In a bowl add drained mixed vegetables, ham pieces and soup--stir until mixed. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10 minutes longer or until bread is browned and crispy.

#2911 - Upsidedown Beef Pie

(by Shirley McNevich)

1 lb. ground chuck
1/2 cup chopped celery
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1/4 cup chopped green bell peppers
1 - 10.75oz. can Campbell's tomato soup1 1/2 cups Bisquick
1/2 cup milk
shredded sharp cheddar cheese

In a cast iron skillet add a little water, ground chuck, salt, pepper, chopped celery, chopped onions and chopped green bell peppers--cook/stir until meat is browned and vegetables are tender. Add tomato soup--stir until mixed. Remove skillet from heat. In a bowl add Bisquick and milk--stir until mixed. Pat the dough into a circle about the size of the skillet. Place the dough over the top of the mixture in the skillet. Place the skillet in the oven and bake at 450 degrees for 15 minutes. As soon as you remove it from the oven, place a platter over the skillet and flip the mixture from the skillet upsidedown on to the platter. Sprinkle shredded cheese over the top of the hot mixture so it melts.

#2910 - Salami Casserole

(by Shirley McNevich)

2 1/2 cups chopped cooked salami
1/4 cup chopped onions
2 tomatoes (chopped)
1/2 cup chopped green bell peppers
2 tsp. salt
1/2 tsp. pepper
12 beaten eggs
2 cups cooked and diced potatoes
shredded cheddar cheese
In a large bowl add chopped salami, chopped onions, chopped tomatoes, chopped green bell peppers, salt, pepper, beaten eggs and diced potatoes--stir until mixed. Pour the mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 20 minutes, remove from oven, sprinkle shredded cheddar cheese all over the top, return to oven and bake 10 minutes longer or until heated through and cheese is melted.

#2909 - Ham and Potato Casserole

(by Shirley McNevich)

1 1/2 cups cooked ham (bite sized pieces)
5 medium red potatoes (washed, cooked with 1 tsp. salt until tender and sliced)
3 hard boiled eggs (peeled and sliced)
1 1/2 cups Breakstone's sour cream
salt and pepper to your taste
3 slices buttered bread (cut into bite sized pieces)
diced chives (your choice of amount)
shredded cheddar cheese

In a bowl add sour cream, salt, pepper and chives--stir until mixed. Grease a 2 qt. casserole dish. Make layers: 1/3 of the sliced potatoes, all of the sliced hard boiled eggs, 1/2 of the sour cream sauce, another 1/3 of the sliced potatoes, all of the ham pieces, the remaining sliced potatoes, and the remaining sour cream sauce on top. Bake at 350 degrees for 20 minutes, remove from oven, spread some shredded cheddar cheese over the top, spread the buttered bread pieces all over the top of the cheese, return to oven and bake 10-15 minutes longer or until bread on top is browned and crispy.

#2908 - Fresh Apple Cider

(by Shirley McNevich)

4 lbs. apples
three squares of cheesecloth layered on top of each other

Wash, peel, core and slice the apples into quarters. Place a few slices at a time into a food processor or blender and crush until they make pulp. Repeat with all apples, then transfer the pulp (including any extra liquid) into a bowl. Let the apple pulp stand for 30 minutes. Place a saucepan on your counter. Place the three pieces of cheesecloth on top of each other on your hand. Place a large spoonful of the pulp mixture into the cheesecloth while your hand is over the saucepan, then using your hands squeeze the liquid from the pulp mixture so the liquid goes into the saucepan. Repeat with all pulp until you've gotten as much liquid as possible from the pulp mixture. Discard the pulp mixture. Put the saucepan on the stove and turn heat to medium--cook stir until mixture is 160 degrees. Once it hits that temperature, remove from heat. Let the mixture cool until lukewarm, then pour it into glass jars with lids. Cool completely, then refrigerate for up to 1 week. Different apple types will make different flavors of cider. This recipe should make about 1 liter of apple cider.

#2907 - Creamy Mac and Cheese

(by Shirley McNevich)

white sauce made from the following ingredients: (4 TBSP butter; 4 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 2 cups milk)
8oz. raw elbow macaroni
2 cups Velveeta cheese (cubed)
1 tsp. salt
1/4 tsp. peppper
3-4 slices buttered bread (cut into bite sized pieces)

Cook macaroni according to box directions, then drain but do NOT rinse. White sauce: in a saucepan over low heat add butter--melt. Add 1/4 tsp. salt and 1/8 tsp. pepper--stir. Slowly blend in flour--stir. Slowly blend in milk--stir until mixed, then cook/stir until boiling. Once boiling, cook/stir for 1 minute longer. Add cubed cheese to white sauce--cook/stir until melted and smooth. Add 1 tsp. salt and 1/4 tsp. pepper--stir well. Add drained macaroni--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top and return to oven for 15-20 minutes longer until well heated and bread is browned and crispy.

#2906 - Quick Macaroni and Cheese

(by Shirley McNevich)

1 cup uncooked macaroni
1 - 10.75oz. can Campbell's cheddar cheese soup
1 tsp. salt
2 slices buttered bread (cut into bite sized pieces)

In a pot add water and salt--bring to a boil. Add macaroni--cook for 12 minutes or until tender. Drain the macaroni--do NOT rinse. Return the drained macaroni to the pot you cooked it in and add the undiluted cheddar cheese soup--stir gently until mixed. Pour the mixture into a greased 1 qt. casserole dish. Bake at 350 degrees for 10 minutes, remove from oven, spread the buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer or until mixture is hot and bread is browned and crunchy.

#2905 - Creamy Baked Potatoes

(by Shirley McNevich)

1 1/4 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP chopped fresh parsley OR chives
1/4 cup chopped onions
4 cups cooked potatoes (peeled, boiled/cooked with 1 tsp. salt and cubed)
paprika for sprinkling
In a saucepan over low heat add milk, cream cheese, chopped parsley and chopped onions--cook/stir until smooth. Add cubed potatoes--stir gently until mixed. Pour the mixture into a 2 qt. greased casserole dish. Bake covered at 375 degrees for 30 minutes. Remove from oven--stir gently and bake uncovered for 20 minutes longer. Sprinkle the whole top with paprika when you remove it from the oven.

#2904 - Lime and Cherry Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O
3/4 cup boiling water
1/4 cup white sugar
1 cup cottage cheese
1 cup whipped cream OR Cool Whip
1 small can Dole crushed pineapple (drained)
1/2 cup chopped walnuts (optional)
1 small jar maraschinio cherries (drained and halved)

In a bowl add lime Jell-O, boiling water and white sugar--stir until dissolved, then cool to room temperature. Add cottage cheese, whipped cream, drained crushed pineapple and chopped walnuts--stir until mixed. Transfer the whole mixture into a serving dish. Refrigerate until cold. When ready to serve, decorate the top with the drained cherry halves.

#2903 - Nine Day Cole Slaw

(by Shirley McNevich)

1 - 3lb. cabbage (grated)
1 green bell pepper (chopped)
1 onion (chopped - OPTIONAL)
1 cup cider vinegar
2 cups white sugar
1 tsp. salt
1/2 to 1 TBSP celery seed
1 cup canola oil

In a large glass or metal bowl add grated cabbage, chopped green bell pepper and chopped onions--toss to mix. Add celery seed--toss to mix. In a saucepan add canola oil, cider vinegar, white sugar and salt--cook/stir over medium heat until full rolling boil. Remove from heat and pour it over the cabbage mixture while hot. Stir the whole mixture until mixed. Cool to room temperature and refrigerate overnight before serving. Keep refrigerated--it will be good to eat for up to 9 days.

#2902 - Cucumber Lettuce Salad

(by Shirley McNevich)

2 medium cucumbers (washed, peeled and cut into bite sized pieces)
1 small head of lettuce (washed and torn into bite sized pieces)
1/4 cup chopped onions
1/2 cup mayo
1/2 cup Breakstone's sour cream
2 tsp. cider vinegar
white sugar to your taste
1/2 tsp. salt

In a large bowl add cucumber pieces and lettuce pieces--toss to mix. In a separate bowl add mayo, sour cream, cider vinegar and salt--stir to mix. Taste--if too sour add 1 tsp. white sugar at a time, then re-stir and taste again. Refrigerate the lettuce mixture and the mayo mixture until cold. When ready to serve, remove bowls from refrigerator, pour mayo mixture and chopped onions over lettuce mixture--toss well.

#2901 - Easy Cheese Sticks

(by Shirley McNevich)

1 unbaked pie crust dough
grated cheddar cheese
paprika

Roll out the pie dough on a floured counter. Sprinkle grated cheddar cheese all over the top of the dough. Sprinkle paprika over the top of the cheese. Carefully cut the dough into 1" x 3" strips. Place the strips on greased cookie sheets. Bake at 450 degrees until puffy and browned.

#2900 - Sharp Cheese Biscuits

(by Shirley McNevich)

2 sticks softened Parkay margarine
1/2 tsp. salt
red pepper (to your taste)
8oz. sharp cheddar cheese (grated)
2 cups flour
2 cups Rice Krispies cereal

In a bowl add softened Parkay, salt, red pepper and flour--mix. Add grated cheese and Rice Krispies--mix well. Shape the dough into walnut sized balls and place them on greased cookie sheets. Flatten each biscuit using a greased fork. Bake at 325 degrees for 25 minutes or until golden brown.

#2899 - Strawberry Tube Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
1 cup canola oil
4 eggs
1/2 cup thawed sliced strawberries
Frosting: 1/2 cup softened butter; 1lb. Domino's powdered sugar; 1/2 cup thawed sliced strawberries

In a mixer add cake mix, Jell-O powder, canola oil and eggs--beat well. Add 1/2 cup sliced strawberries--beat well. Pour batter into a greased and floured 9" tube cake pan. Bake at 350 degrees for 65-75 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Frosting: in a mixer add softened butter and 1/2 cup sliced strawberries--beat well. Slowly add powdered sugar--beat well. If frosting is too thick add a little milk and beat again. Frost the cake.

#2898 - Cooked Buttermilk Frosting

(by Shirley McNevich)

1 cup white sugar
1/2 tsp. baking soda
1/2 cup buttermilk
1/2 stick butter
1 TBSP Karyo clear corn syrup
1 tsp. vanilla

In a saucepan add white sugar, baking soda, buttermilk, butter and clear corn syrup. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add vanilla--stir well. Spread the hot frosting over a hot, freshly baked cake. Cool cake completely.

#2897 - Buttermilk Carrot Cake

(by Shirley McNevich)

2 cups sifted flour (measure before sifting)
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups white sugar
2 tsp. vanilla
1 - 8oz. can Dole crushed pineapple (well drained)
2 cups grated carrots
1 cup Baker's angelflake coconut
1 cup chopped walnuts
Frosting: 1 cup white sugar; 1/2 tsp. baking soda; 1/2 cup buttermilk; 1/2 stick butter; 1 TBSP Karyo clear corn syrup; 1 tsp. vanilla

In a mixer add canola oil, 2 cups white sugar and eggs--beat. Add 2 tsp. vanilla and 3/4 cup buttermilk--beat. Add 2 tsp. baking soda, cinnamon and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add drained pineapple, grated carrots, chopped walnuts and coconut--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 55 minutes--test with a toothpick for doneness. While the cake is baking make the frosting--in a saucepan add 1 cup white sugar, 1/2 tsp. baking soda, 1/2 cup buttermilk, butter and clear corn syrup. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add vanilla--stir well. Spread the hot frosting over the hot cake. Cool cake completely.

#2896 - Sour Cream Banana Pound Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 1/3 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup Breakstone's sour cream
1 cup mashed ripe bananas
1/2 cup chopped walnuts (optional)
Domino's powdered sugar for dusting

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, baking powder and salt--beat. Add sour cream and mashed bananas--beat. Add chopped walnuts--beat. Slowly add flour--beat. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and and invert on to a cake plate. Cool completely, then dust the whole top with powdered sugar.

#2895 - Sliced Apple Cake

(by Shirley McNevich)

1 1/2 cups canola oil
2 cups white sugar
2 tsp. vanilla
2 eggs
4 cups thinly sliced baking apples (wash, peel and core apples before slicing)
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 cup chopped walnuts
Domino's powdered sugar for sprinkling

In a mixer add canola oil, white sugar, vanilla and eggs--beat. Add salt, baking soda and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add apple slices and chopped walnuts--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 1 hour. Cool completely. When serving, sprinkle powdered sugar over each piece of cake.

#2894 - Fancy Spice Cookies

(by Shirley McNevich)

4 1/4 cups sifted flour (measure before sifting)
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/2 cup lard
1 1/2 cups Brer rabbit lite baking molasses
1/2 tsp. cider vinegar

In a large bowl add flour, baking soda, salt, cinnamon, ground cloves and ground ginger--stir to mix. Add brown sugar--mix well. Add the softened butter and the lard--cut in with a pastry blender. Add molasses and vinegar--mix well until dough forms. Cover the bowl and refrigerate the dough overnight. The next day remove dough from refrigerator--roll out a small amount of dough at a time on to a floured counter to 1/8" thick. Keep remaining dough cold in the refrigerator until you need more--just take out what you need so the dough doesn't get warm. Cut the dough into cookies using fancy shaped cookie cutters. Place cookies on greased cookie sheets. Bake at 350 degrees for about 10 minutes.

#2893 - Cinnamon Crisp Cookies

(by Shirley McNevich)

1 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/3 cup softened butter
2/3 cup white sugar
3 TBSP milk

Into a bowl sift the flour, baking powder and cinnamon. In a mixer add butter and white sugar--beat. Add milk--beat. Slowly add flour mixture--beat. Flour your counter. Roll out a small amount of dough at a time to 1/8" thick. Carefully cut the dough into 2" square cookies. Repeat with all dough. Place cookies on greased cookie sheets. Bake at 350 degrees for 8-10 minutes. If you want more cinnamon flavor, sprinkle the tops of the cookies with cinnamon sugar before baking.

#2892 - Cheesy Zucchini

(by Shirley McNevich)

1 large zucchini (washed, peeled and cut into slices)
2 large tomatoes (washed and sliced same thickness as zucchini)
1 large onion (peeled and chopped)
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
4 slices of buttered bread (cut into bite sized pieces--enough to cover the whole top)

In a greased 9 x13 glass baking dish keep making alternating layers of zucchini, tomatoes and chopped onions. Continue making layers until all of the vegetables are used up. Bake at 350 degrees for 45 minutes (or until zucchini is tender). In a bowl add the two cheeses--toss to mix. Remove dish from oven, sprinkle all of the cheese over the top and return to oven and bake until cheese is melted. Once cheese is melted, remove from oven and add the pieces of buttered bread all over the top. Return to oven and bake until bread pieces are golden brown and crispy.

#2891 - Chocolate Sour Cream Coffee Cake

(by Shirley McNevich)

Batter: 1 cup softened butter; 2 cups white sugar; 2 eggs; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 cup Breakstone's sour cream; 1 tsp. vanilla; 2 cups flour

Topping: 1 cup chopped pecans; 2 TBSP white sugar; 1 tsp. cinnamon

Glaze: 1/2 cup Nestle's semi-sweet chocolate bits; 1/4 cup butter

In a mixer add 1 cup softened butter and 2 cups white sugar--beat. Add eggs--beat. Add baking powder, salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add sour cream--stir to mix. In a small bowl add chopped pecans, 2 TBSP white sugar and cinnamon--stir to mix. In a saucepan over low heat add chocolate bits and butter--cook/stir until melted and smooth (or you can melt them togeter in a microwave safe bowl). Sprinkle 2 TBSP of the pecan topping into the bottom of a greased 9" tube cake pan. Pour half of the batter into the cake pan. Sprinkle 4 TBSP of the pecan topping over the top of the batter. Drizzle half of the chocolate glaze over the pecan topping. Pour the rest of the batter on top of the chocolate glaze. Sprinkle the rest of the pecan topping over the top of the batter. Save the rest of the chocolate glaze for later. Bake the cake at 350 degrees for 1 hour to 1 hour 15 minutes or until inserted toothpick comes out clean. Cool cake, then loosen the sides and invert the cake on to a serving plate. Reheat the remaining chocolate glaze and drizzle it all over the top of the cake.