#2753 - Pineapple Walnut Pie

(by Shirley McNevich)

2 ready-made graham crackers crusts
1 can Eagle brand condensed milk (NOT evaporated)
1 - 16oz. Cool Whip (thawed)
1 medium can Dole crushed pineapple (drained)
6oz. walnuts (finely chopped)

In a mixer add condensed milk and Cool Whip--beat until smooth. Remove from mixer--add drained pineapple and chopped walnuts--stir until mixed. Scoop half of the mixture into each of the pie crusts. Refrigerate overnight.

#2752 - BBQ Kielbasa

(by Shirley McNevich)

1 onion (chopped)
1 TBSP butter
1lb. kielbasa (sliced into coin shaped pieces)
1 cup Heinz ketchup
1/2 cup Domino's dark brown sugar (packed)
2 TBSP Worcestershire sauce

In a saucepan add the kielbasa pieces--cover them with water, turn heat to medium and bring to a boil. Once water is boiling, cook the kielbasa pieces for 10 minutes. Remove from heat and drain. In a skillet add the butter and chopped onions--cook/stir over medium low heat until onions are tender. Add the ketchup, brown sugar, Worcestershire sauce and kielbasa pieces--cook/stir and bring to a boil over medium heat. Once boiling, turn heat back to simmer and simmer for 5 minutes or until mixture is hot.

#2751 - Cheeseburger Dip

(by Shirley McNevich)

1lb. Velveeta cheese (cubed)
1 - 10oz. can Rotel diced tomatoes with green chilies
1 cup shredded mozzarella cheese
1/2lb. ground beef
1 tsp. salt
1/2 tsp. pepper
1/2 cup diced onions

In a skillet over medium heat add ground beef, salt, pepper and diced onions--cook/stir until meat is browned. Scoop the beef mixture into a crockpot and add the Rotel, mozarella cheese and Velveeta cubes--stir. Place the lid on the crockpot--cook on low (simmer) for 2 hours. When ready to serve, stir first, then place some of the mixture into a serving bowl (keeping the rest warming in the crockpot). Serve with tortilla chips or Italian bread pieces.

#2750 - Vegetable Spinach Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 envelope Lipton recipe secrets vegetable soup mix
1 - 10oz. box frozen spinach (thawed and drained)
1 cup shredded sharp cheddar cheese
1 small can water chestnuts (drained)

In a bowl add mayo, sour cream, vegetable soup mix, thawed/drained spinach, shredded cheese and drained water chestnuts--stir until mixed. Pour mixture into a greased casserole dish. Bake at 375 degrees for 15 minutes or until hot. Serve hot dip with small pieces of garlic bread.

#2749 - White Pickled Eggs

(by Shirley McNevich)

12 hard boiled eggs
4 cups white vinegar
1 tsp. salt
1 large onion (chopped)
1/3 cup white sugar
1 TBSP pickling spice

Peel the hard boiled eggs, rinse them with water to remove any leftover shells and place them all in a 1 gallon glass jar--set aside. In a saucepan add white vinegar, salt, chopped onions, white sugar and pickling spice--cook/stir over medium heat until boiling. Once boiling, cook for 5 more minutes. Remove from heat--pour the juice mixture slowly over the eggs. If all of the eggs are not covered with juice, add enough water so all of them are covered. Place the lid on the glass jar--shake gently to mix the water into the juice and then let them sit on the counter for 24 hours. Place the jar in the refrigerator and keep cold.

#2748 - Christmas Toffee

(by Shirley McNevich)

2 cups Quaker quick oats
1/2 cup butter (melted)
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1 1/2 tsp. vanilla
1/3 cup Kayro dark corn syrup
1 1/2 cups Nestle's semi-sweet chocolate bits (melted)
1 cup very finely chopped roasted peanuts

In a bowl add oats and melted butter--stir. Add brown sugar, salt, vanilla and corn syrup--stir well. Press the mixture firmly into the bottom of a greased fudge pan (7" x 11"). Bake at 450 degrees for 12 minutes. Cool completely, then refrigerate until cold. Invert the fudge pan on to a cutting board and tap the bottom of the pan until the mixture falls out. Melt 1/2 of the chocolate bits according to bag directions and spread it over the top of the candy mixture. Sprinkle 1/2 of the chopped peanuts over the melted chocolate. Cool completely, then refrigerate until cold. Melt the rest of the chocolate and spread it over the opposite side of the candy mixture. Sprinkle the rest of the chopped peanuts over the melted chocolate. Cool completely, then refrigerate until cold. Break the mixture into pieces to serve. Keep refrigerated.

#2747 - Hot Bologna

(by Shirley McNevich)

1 - 1 gallon glass jar with a lid (NOT plastic)
1 - 32oz. bottle white vinegar
1/2 bottle Louisville hot sauce (optional)
1 - 2.75oz. bottle crushed red peppers
2 rings bologna (plain OR garlic)

Cut the bologna into coin shaped slices (about 3/8" thick) and remove the skin from each piece. Place all of the bologna slices into the jar. Add the white vinegar and the crushed red peppers. Optional--add the 1/2 bottle hot sauce. Fill the rest of the jar with water (almost to the top). Place the lid on the jar and shake well. Refrigerate the mixture for 3 days before eating the bologna pieces.

#2746 - Pudding Peanut Clusters

(by Dorothy Hafer - friend)

1 - 3oz. box Jell-O chocolate pudding mix (NOT instant)
1 cup white sugar
1 TBSP butter
1 cup salted roasted peanuts
1/2 cup Carnation evaporated milk (NOT condensed)
1 tsp. vanilla

In a saucepan add pudding mix and white sugar--slowly add the milk. Cook/stir over medium heat and add butter--cook/stir until boiling. Once boiling, reduce heat to simmer and cook/stir for 3 minutes. Remove from heat--add vanilla and peanuts--stir until mixed, then keep stirring until mixture thickens and mixture begins to lose it's glossy look. Drop by spoonfuls into clusters on to wax paper lined cookie sheets. Cool completely.

#2745 - Beef Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. bag shredded sharp cheddar cheese (room temperature)
1/2 TBSP horseradish
1/8 tsp. garlic salt
1/2 tsp. Tabasco sauce
4oz. dried beef (chopped)

In a bowl add cream cheese, horseradish, garlic salt and Tabasco sauce--stir to mix. Add the shredded cheddar cheese--stir until mixed. Chill the mixture for 1 hour. Remove from refrigerator, form the mixture into a ball. Place a piece of wax paper on your counter and spread the chopped dried beef over the wax paper. Roll the cheese ball all over the dried beef so that the outside of the cheese ball is covered with dried beef. Place on a serving dish and serve with good quality crackers.

#2744 - Baked Cheese Dip

(by Shirley McNevich)

12oz. white cheddar cheese (shredded)
1 cup mayo
1 small onion (finely chopped)

In a bowl add shredded cheese, mayo and chopped onions--stir to mix. Spread the mixture into a greased pie plate. Bake at 350 degrees for 20 minutes. Serve immediately with Triscuit crackers or other good quality crackers.

#2743 - Triple Berry Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 stick softened butter
1/4 cup red raspberries
1/4 cup blueberry halves
1/4 cup chopped strawberries
2 cups Domino's powdered sugar (more if needed)
2 tsp. vanilla
milk (if needed)

In a mixer and cream cheese and softened butter--beat until mixed, then beat on high for 2-3 minutes. Add powdered sugar, vanilla and raspberries--beat until mixed, then beat on high for 2 minutes. If frosting is too thin add a little more powdered sugar and beat again. If frosting is too thick, add a little milk and beat again. Remove bowl from mixer--add blueberry halves and chopped strawberries--stir until mixed. Use as frosting on a white cake.

#2742 - Brown Sugar Angelfood Cake

(by Shirley McNevich)

1 1/2 cups egg whites
1 3/4 cups Domino's dark brown sugar (packed)
1 cup CAKE flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/2 tsp. salt

In a bowl add egg whites--let them sit on the counter for 30 minutes or until room temperature. Into a bowl sift 1 cup of the brown sugar and all of the cake flour. Once sifted, sift it AGAIN, then set aside. In a mixer add the egg whites, cream of tartar, vanilla and salt--beat on medium speed until soft peaks form. Slowly add 3/4 cup brown sugar (2 TBSP at a time) while beating mixture. Once all of the brown sugar has been added, beat on high speed until mixture is stiff. Slowly add the sifted cake flour/brown sugar mixture--beat. Spoon the batter into an ungreased angelfood cake pan. Use a tableknife to cut through the batter to eliminate any trapped air. Bake on the lowest rack of your oven at 350 degrees for 25-30 minutes. Frost or glaze as desired.

#2741 - Mini Chip Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs1/2 tsp. salt
1 1/4 tsp. baking soda
3 cups flour
1 bag Nestle's MINI semi-sweet chocolate bits

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla and eggs--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add mini chips--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes (less time for chewy cookies, more time for hard cookies).

#2740 - Nutty Craisin Cookies

(by Shirley McNevich)

1 cup Crisco shortening
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 cup Quaker quick oats
3 cups flour
1 1/2 cups craisins OR dried cranberries
1 cup chopped pecans

In a saucepan add the craisins--cover with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla, salt, baking soda and oats--beat. Slowly add flour--beat. Remove bowl from mixer--add drained craisins and chopped pecans--stir to mix. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2739 - Chocolate Butterscotch Rice Krispy Treats

(by Shirley McNevich)

1 cup clear Kayro corn syrup
1 cup white sugar
1 cup Jif peanut butter
6 cups Rice Krispies cereal
1 cup Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch bits

In a saucepan over medium heat add Kayro and white sugar--cook/stir until boiling. Once boiling, remove from heat--add peanut butter and stir until mixed and smooth. Add the rice krispies--stir until mixed. Spread the mixture into a greased 9 x 13 cake pan. Melt the chocolate bits according to bag directions--drizzle all over the top of the rice krispies. Melt the butterscotch bits according to bag directions--drizzle all over the top of the rice krispies. Cool slightly, then cut into squares before they completely cool (or they will be very difficult to cut).

#2738 - Pickled Carrot Sticks

(by Shirley McNevich)

1lb. carrot sticks
1 cup apple cider vinegar
1/4 cup white sugar
1 1/4 cups water
1 1/2 TBSP dill seeds
1 1/2 TBSP salt + 1 tsp. salt
2 garlic cloves (crushed)

Fill a pot 3/4 full with water and 1 tsp. salt--bring to a boil. Once boiling, add the carrot sticks--cook/stir for 1 minute, then rinse the carrots with cold water and drain them. In a saucepan over medium heat add the water, vinegar, dill seeds, 1 1/2 TBSP salt and crushed garlic cloves--cook/stir until boiling, then cook/stir for 2 minutes. Remove from heat. Place drained carrot sticks in a bowl, then pour the hot vinegar mixture over the carrots. Let the mixture cool to room temperature, then cover the bowl and refrigerate the mixture for 24 hours before eating the carrots.

#2737 - Scratch Apple Cake

(by Shirley McNevich)

3 eggs
1 2/3 cups white sugar
1 cup canola oil
2 tsp. vanilla
1 1/4 tsp. baking soda
1/2 tsp. cinnamon
2 cups flour
6 baking apples (washed, peeled, cored and thinly sliced)
Domino's powdered sugar for sprinkling

In a mixer add eggs and white sugar--beat. Add canola oil, vanilla, baking soda and cinnamon--beat. Slowly add flour--beat. Remove from mixer--add apple slices--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 50-60 minutes. Cool completely. Sprinkle powdered sugar over the top before serving.

#2736 - Wafer Cookies

(by Shirley McNevich)

2 cups Crisco shortening
2 cups white sugar
4 eggs
2 tsp. salt
2 tsp. vanilla
3 cups flour

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt and vanilla--beat. Slowly add flour--beat. Drop by teaspoonfuls on greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. When ready to serve, place a TBSP or more of ice cream in between two cookies to make a sandwich.

#2735 - Blackberry Cream Cheese Frosting

(by Shirley McNevich)

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

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

#2734 - Vanilla Milk Frosting

(by Shirley McNevich)

2 egg whites
4 TBSP flour
1 1/2 cups Crisco shortening
1 tsp. vanilla
4 tsp. milk
1lb. Domino's powdered sugar

In a mixer add egg whites, flour, Crisco, vanilla and milk--beat. Slowly add powdered sugar--beat until mixed, then beat until fluffy. This makes enough frosting for several cakes, so you can refrigerate or freeze the leftovers, or you can cut the recipe ingredients in half.

#2733 - White Buttermilk Cake

(by Shirley McNevich)

2 1/4 cups sifted CAKE flour (measure before sifting)
1/2 tsp. salt
1/4 cup softened butter
1 cup buttermilk
4 egg whites
1 1/2 cups white sugar
1 tsp. baking powder
1/4 cup Crisco shortening
1 tsp. baking soda
2 tsp. vanilla

Into a bowl sift the cake flour, salt, white sugar and baking powder. Put the bowl on the mixer--add softened butter and Crisco--beat. Add the baking soda to the buttermilk--stir. Add buttermilk mixture to mixer--beat. Add egg whites--beat. Add vanilla--beat until mixed, then beat for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2732 - Banana Fruit Punch

(by Shirley McNevich)

6 ripe bananas (peeled and mashed)
2 cans Minute Maid frozen orange juice concentrate
1 - 48oz. can Dole pineapple juice
2 1/2 cups white sugar
6 cups water
1 - 2 liter bottle 7UP soda (cold)

In a blender add some of the mashed bananas and a little of the pineapple juice--beat well, then puree the mixture. Repeat with all mashed bananas. In a saucepan add water and white sugar--cook/stir over medium heat until sugar dissolves. Remove from heat--add both cans of frozen orange juice--stir until dissolved. In a large bowl add orange juice mixture, banana mixture and remaining pineapple juice--stir until mixed. When ready to serve, pour the whole mixture into a punch bowl, then add the whole bottle of cold 7UP and stir well.

#2731 - Whitefish Spread

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 lb. smoked whitefish (skinned, boned and flaked)
2 TBSP finely chopped green onions
1 TBSP chopped fresh dill weed
1 tsp. lemon juice
1/4 tsp. pepper

In a bowl add cream cheese, chopped green onions, chopped dill, lemon juice and pepper--mix until smooth. Add flaked fish--stir until mixed. Serve on crackers.

#2730 - Almond Coffee Cake

(by Shirley McNevich)

Batter: 3/4 cup white sugar; 1/2 cup softened butter; 2 eggs; 1 tsp. almond extract; 1 tsp. vanilla; 1 1/2 cups flour; 3/4 cup Breakstone's sour cream; 3/4 tsp. baking powder; 3/4 tsp. baking soda; 1/8 tsp. salt

Topping: 1/4 cup sliced almonds (toasted); 1/4 cup almond toffee bits

Glaze: 1/4 cup Domino's powdered sugar; 1/4 tsp. almond extract; 1 to 2 tsp. milk

In a mixer add white sugar and softened butter--beat. Add eggs--beat. Add almond extract, vanilla, baking powder, baking soda and salt--beat. Add sour cream--beat. Slowly add flour--beat. Pour 1/2 of the batter into a greased and floured 9" cake pan. Sprinkle half of the toasted almonds and half of the almond toffee bits over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the toasted almonds and almond toffee bits over the top. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool 10 minutes, loosen the edges of the cake, remove it and place it on a cake plate. Glaze--in a bowl add powdered sugar, 1/4 tsp. almond extract and milk--stir until smooth. Cool the coffee cake completely. Drizzle the glaze over the top.

#2729 - Whipped Evaporated Milk

(by Shirley McNevich)

1 cup Carnation evaporated milk (NOT condensed)
1/4 to 1/2 cup Domino's powdered sugar
1 tsp. vanilla

Refrigerate the evaporated milk overnight. The next day, put 1 cup of the cold evaporated milk into a mixer--beat on high until frothy. Add 1/4 cup powdered sugar and vanilla--beat until mixture is stiff. If too thin, add more powdered sugar and beat again. Use the mixture immediately to spoon over pie, dessert or fruit.

#2728 - Cookie Cheesecake

(by Shirley McNevich)

Crust: 2 cups soft coconut macaroon cookie crumbs; 3 TBSP Parkay margarine (melted)

Filling: 4 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 eggs; 1 TBSP vanilla; 2 cups sliced strawberries

In a bowl add cookie crumbs and melted margarine--stir to mix. Press the mixture into the bottom and 1" up the sides of a 9" springform cheesecake pan. Bake at 325 degrees for 12 minutes. Filling: in a mixer add all of the cream cheese--beat. Add 1 cup white sugar--beat. Add eggs--beat. Add vanilla--beat. Pour the batter into the crust--bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely, then refrigerate overnight. Place sliced strawberries over the top before serving.

#2727 - Layered Cheesecake Bars

(by Shirley McNevich)

1 1/2 cups crushed soft coconut macaroon cookies
2 TBSP Parkay margarine (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. grated lemon zest
1 TBSP lemon juice
1 tsp. vanilla
2 eggs

In a bowl add crushed macaroon cookies and melted margarine--stir until mixed. Press the mixture into the bottom of a greased 8 x 8 square cake pan. In a mixer add cream cheese--beat. Add white sugar and lemon zest--beat. Add lemon juice and vanilla--beat. Add eggs--beat until smooth. Pour the mixture over the crust in the cake pan. Bake at 350 degrees for 20-25 minutes or until center is almost set. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2726 - Chocolate Marshmallow Cookie Pie

(by Shirley McNevich)

1 - ready made Keebler chocolate cookie pie shell
2 TBSP milk
2 1/2 cups Cool Whip (thawed)
2 cups cold milk
2 1/2 cups mini marshmallows
2 - 3oz. boxes Jell-O instant chocolate pudding mix
14 Nilla wafers
Hershey's chocolate syrup (optional)

In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.

#2725 - Golden Butter Cookies

(by Shirley McNevich)

1 1/2 cups white sugar
1 cup softened butter
2 eggs
3 cups flour
1 tsp. baking soda
2 tsp. vanilla

In a mixer add white sugar and softened butter--beat. Add eggs--beat. Add baking soda and vanilla--beat. Slowly add flour--beat. Place some white sugar (or holiday colored sugar) into a small bowl. Shape the dough into 1" balls and roll them into the sugar. Place the dough balls on greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#2724 - Marble Coconut Cake

(by Shirley McNevich)

1 1/2 sticks softened butter
2 tsp. baking powder
2 tsp. vanilla
1 1/2 cups white sugar
1 cup milk
4 eggs
2 1/4 cups flour2 cups Baker's angelflake coconut + extra coconut for sprinkling
1/2 cup Nestle's semi-sweet chocolate bits
Glaze: 1/2 cup Nestle's semi-sweet chocolate bits; 1 1/2 tsp. canola oil

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking powder and vanilla--beat. Add milk--beat. Slowly add flour--beat. Melt the 2 cups chocolate bits according to bag directions--cool slightly. Measure out 1 1/2 cups of the cake batter and mix it with the melted chocolate--stir until mixed. Add the 2 cups of coconut to the remaining white cake batter--stir. Grease and flour a bundt cake pan. Spread 2 cups of the white cake batter into the bundt cake pan. Drop spoonfuls of the melted chocolate mixture evenly over the top of the cake batter. Carefully spread the rest of the white cake batter over the top. Wet a table knife and swirl the chocolate mixture through the white cake batter. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool completely. In a microwave safe bowl add 1/2 cup chocolate bits and the canola oil--melt in the microwave according to bag directions, then stir until mixed. Cool slightly. Drizzle the melted chocolate all over the top of the cake, then sprinkle extra coconut over the melted chocolate.