#2784 - Cocoa Brownies

(by Shirley McNevich)

1/2 cup sifted CAKE flour (measure before sifting)
1/2 cup Hershey's cocoa
1/4 tsp. salt
2 egg whites + 1 egg
3/4 cup white sugar
6 TBSP plain applesauce
2 TBSP canola oil
2 tsp. vanilla
chopped walnuts (optional)

In a bowl add sifted cake flour, cocoa and salt--stir. In a separate bowl add egg whites, 1 egg, white sugar, applesauce, vanilla and canola oil--whisk until mixed. Add flour mixture to egg mixture--stir just until mixed. Pour batter into a greased 8 x 8 square cake pan. Sprinkle walnuts over the top if you wish. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into squares.

#2783 - Shrimp and Sausage

(by Shirley McNevich)

1 large onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 cup chopped celery
8oz. smoked sausage (cut into coin shaped pieces)
1 - 28oz. can diced tomatoes (do NOT drain)
3 garlic cloves (finely chopped)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
12oz. (or more) medium shrimp (peeled and de-veined)
2 TBSP chopped fresh parsley
cooked rice

In a crockpot add chopped onions, chopped green bell peppers, chopped red bell peppers, chopped celery, sausage pieces, diced tomatoes/juice, garlic, salt, pepper and oregano--stir well. Cover and cook on low for 6-8 hours or until vegetables are tender. Add shrimp and parsley--stir, then cook on high heat for 20-30 minutes or until shrimp are done. Serve over cooked rice.

#2782 - Crock Pot Pork Goulash

(by Shirley McNevich)

1 1/4 lbs. boneless pork butt (cut into 1" chunks)
1 - 14oz. can Italian style crushed tomatoes
1 envelope Lipton Recipe Secrets beefy onion soup mix
1 or 2 TBSP paprika
2 tsp. minced garlic (more if you wish)
3/4 cup Breakstone's sour cream
1 TBSP dill weed
water if necessary

In a crockpot add pork pieces, crushed tomatoes, onion soup mix, paprika and minced garlic--stir well. Add a little water if necessary, then stir again. Cover and cook on low heat for 7-9 hours or until pork is tender. Once tender, add sour cream and dillweed--stir well. Serve over rice or over cooked egg noodles.

#2781 - Baked Apple Pancakes

(by Shirley McNevich)

1 large granny smith apple
3 eggs (room temperature)
1/2 cup milk
1/2 cup flour
1/2 tsp. vanilla
2 TBSP butter (softened)
1/4 cup Domino's dark brown sugar (packed)
1/4 tsp. cinnamon
Domino's powdered sugar for sprinkling

Preheat oven to 450 degrees and place the oven rack in the center of the oven. Wash, peel, core and slice the apple very thinly. In a bowl add eggs, milk, flour and vanilla--stir with a whisk until smooth. In a 10" cast iron skillet add softened butter--turn heat to medium low and melt the butter. Spread the apple slices in the melted butter--cook/stir for about 4 minutes over medium heat, then turn apple slices over on to the other side and cook them 3 minutes longer. Sprinkle the brown sugar and cinnamon over the apples--cook/stir apples until brown sugar melts. Remove from heat--stir the apples so they are all coated with brown sugar. Spread the apples out evenly in the pan. Pour all of the batter over the apples. Place the skillet in the oven and bake at 450 degress for 15 minutes or until mixture gets puffy and gets brown around the edges. Remove from oven and cut into wedges. Sprinkle powdered sugar over the top before serving.

#2780 - Hot Milk Banana Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 1/2 cups white sugar
2 eggs
2 cups flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas
1/4 cup buttermilk
1 tsp. vanilla
Frosting: 1 egg white; 1 cup white sugar; 1/2 cup Crisco shortening; 1 stick softened Parkay margarine; 1 tsp. vanilla; 3/4 cup hot milk (not quite boiling)

In a mixer add 1/2 cup Crisco and 1 1/2 cups white sugar--beat. Add 2 eggs--beat. Add baking powder, baking soda and salt--beat. Add mashed bananas, buttermilk, and vanilla--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. Frosting: in a mixer add 1 egg white--beat until stiff. Add 1 cup white sugar--beat. Add 1/2 cup Crisco, vanilla and Parkay--beat. Turn mixer to very low speed and slowly add hot milk--beat until mixed, then beat on high speed until smooth and spreadable. Frost the cake.

#2779 - Coconut French Toast

(by Shirley McNevich)

2 eggs
2/3 cup milk
4 tsp. white sugar
1/4 to 1/2 tsp. cinnamon
1/2 to 1 tsp. vanilla
3/4 cup Baker's angelflake coconut
2/3 cup crushed Kellogg's corn flakes
4 TBSP softened butter
1 TBSP canola oil
9 slices of bread
maple syrup

In a bowl add eggs--beat well. Add milk, white sugar, vanilla and cinnamon--stir well. In a shallow pan add coconut and corn flakes--stir well. In a skillet add half of the butter and half of the canola oil--heat until mixed and bubbling. Dip one slice of bread in the egg mixture (both sides) and coat both sides in the cornflakes mixture. Place it in the skillet--cook until browned on one side, then flip and cook the other side. Repeat with all bread slices, adding more butter and oil when necessary. Serve with maple syrup.

#2778 - Chocolate Muffins

(by Shirley McNevich)

2 TBSP softened butter
1 cup white sugar
2 eggs
1 1/2 cups flour
1/2 cup brewed coffee
2 tsp. Hershey's cocoa (more if you wish)
1 1/2 tsp. baking powder
1 tsp. vanilla
Domino's powdered sugar for sprinkling

In a mixer add 2 eggs whites--beat until stiff and set aside. In a mixer add butter and white sugar--beat. Add egg yolks--beat. Add brewed coffee, cocoa, baking powder and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add egg whites--stir until mixed. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes. Cool completely, then sprinkle powdered sugar over the tops.

#2777 - Italian Cauliflower

(by Shirley McNevich)

1 large head of cauliflower
2 TBSP butter + extra for dotting
2 TBSP flour
1/2 tsp. salt + almost 1 tsp. salt for cooking the cauliflower
1/4 tsp. pepper
1 cup milk
3/4 cup shredded cheese (your choice of type)4C Italian bread crumbs

Wash the cauliflower and break it into smaller pieces. In a saucepan add the cauliflower pieces, cover them with water, and add just under 1 tsp. salt--cook until cauliflower is tender (don't stir while cooking or the cauliflower will break up). Drain the cauliflower. In the same saucepan add 2 TBSP butter and the flour--warm/stir over low heat until melted and mixed. Turn heat to medium--slowly add the milk. Cook/stir until mixture thickens. Add 1/2 tsp. salt and 1/4 tsp. pepper--stir. Place the drained cauliflower into a greased 8 x 8 glass baking dish. Pour the milk mixture all over the cauliflower. Bake at 350 degrees for 15 minutes, remove from oven, spread shredded cheese over the top, sprinkle bread crumbs over the cheese, and dot some butter over the breadcrumbs. Return to oven and bake 10 minutes longer or until cheese is melted.

#2776 - Smooth Peanut Butter Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust OR chocolate crust
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 cup Domino's powdered sugar (sifted--measure before sifting)
1/2 cup Jif smooth peanut butter
1 bag Reese's peanut butter chips

In a mixer add cream cheese--beat. Add Cool Whip and peanut butter--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3 minutes. Spread mixture into the graham cracker crust. Sprinkle peanut butter chips over the top, then use the back of a spoon to lightly press the peanut butter chips into the batter. Refrigerate overnight.

#2775 - Cinnamon Nut Cookies

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
a heaping 1/2 cup softened butter
3 eggs
2 TBSP hot water
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3 1/2 cups flour (sifted after measuring)
1 cup chopped nuts

In a mixer add brown sugar and butter--beat. Add eggs, hot water and vanilla--beat. Add baking soda, cinnamon and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for about 10 minutes.

#2774 - Brown Sugar Layer Cake

(by Shirley McNevich)

1st layer batter: 1/2 cup Crisco shortening; 1 cup white sugar; 2 eggs; 1 tsp. vanilla; 3/4 tsp. salt; 1 1/2 cups flour

2nd layer batter: 1 cup Domino's dark brown sugar (packed); 1 egg white; 1 tsp. vanilla; 3/4 cup chopped walnuts; 1 TBSP Hershey's cocoa

First layer--in a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla and salt--beat. Slowly add flour--beat. Spread batter into a greased 8 x 8 square cake pan. Second layer--in a mixer add the egg white--beat until stiff. Remove bowl from mixer--add brown sugar, cocoa and vanilla to beaten egg white--stir until mixed. Spread the batter over the 1st layer batter. Sprinkle the chopped nuts all over the top. Bake at 350 degrees for 25-30 minutes.

#2773 - Buttermilk Spice Donuts

(by Shirley McNevich)

1 cup white sugar
2 eggs
1/4 cup Crisco shortening
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup buttermilk
canola oil for frying

In a mixer add white sugar and eggs--beat. Add Crisco--beat. Add baking powder, baking soda, salt, nutmeg and buttermilk--beat. Slowly add flour--beat. Refrigerate the dough for 1 hour. Remove dough from refrigerator, roll it out on to a floured counter and flour the top of the dough. Knead the dough a few times--form the dough into a ball. Cut the dough in half. Roll out one half of the dough 1/3" thick and cut donuts with a donut cutter. Reapeat with all dough. In a heavy saucepan or a deep fryer, add an inch (1") canola oil and heat oil to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.

#2772 - Scratch Banana Cream Pie

(by Shirley McNevich)

3 beaten eggs
3/4 cup white sugar
1 1/2 cups milk
2 TBSP cornstarch
1 tsp. vanilla
ripe bananas (peeled and sliced into coin shaped pieces--enough to fill the bottom of the pie)
1 baked pie crust

Bake a pie crust and let it cool completely. In a saucepan over medium heat add milk--stir and bring to a boil, then remove from heat temporarily. In a bowl add white sugar and cornstarch--stir with a spoon. While stirring, pour some of the hot milk into the cornstarch mixture. Once smooth, add the beaten eggs--stir until mixed. Put the rest of the milk back on medium heat--while stirring slowly pour the cornstarch mixture into the milk mixture--stir with a whisk until mixture thickens. Remove from heat--add vanilla--stir. While the milk mixture cools for 10 minutes, slice and place the banana pieces all over the baked crust. Carefully pour the milk mixture over the bananas in the pie crust. Cool completely. Refrigerate until cold.

#2771 - Maple Oatmeal Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 beaten eggs
3/4 cup maple syrup (it's better with REAL maple syrup)
3/4 cup Quaker quick oats
3/4 cup white sugar
1 stick Parkay margarine (melted)

Grease a pie plate, insert the pie dough, flute the edges of the dough and spray the inside of the pie dough with Pam. In a bowl add beaten eggs, maple syrup, oats, white sugar and melted Parkay--stir to mix. Pour the mixture into the pie dough. Bake at 350 degrees for 35-40 minutes. Cool completely.

#2770 - Chocolate Pretzel Rods

(by Shirley McNevich)

1 bag large salted pretzel rods
1/2 cup coarsely crushed Coca Puffs cereal
1/2 cup Baker's angelflake coconut
1/2 cup chopped peanuts
6oz. good quality white chocolate (melted)

In a bowl add crushed Cocoa Puffs, coconut and chopped peanuts--stir to mix. Spread the mixture out on a piece of wax paper. Melt the white chocolate, then dip a pretzel into the white chocolate to coat the bottom half of the pretzel. Roll the chocolate coated end of the pretzel in the Cocoa Puffs mixture, then place on wax paper to harden. Repeat with more pretzels until you run out of chocolate.

#2769 - Scratch Coconut Cream Pie

(by Shirley McNevich)

2 beaten eggs
1 cup Kayro clear corn syrup
1 cup milk
1 tsp. vanilla
1/4 cup white sugar
1 TBSP flour
2 tsp. melted butter
1 cup shredded coconut
1 unbaked pie crust dough

Spray a pie plate with Pam, insert the pie dough, flute the edges of the dough and spray the inside of the dough with Pam. In a bowl add eggs--beat. Add corn syrup, milk and vanilla--stir to mix. Add white sugar, flour, melted butter and shredded coconut--stir until mixed. Pour mixture into the unbaked pie dough. Bake at 350 degrees for 50-60 minutes. If you have trouble with the edges of your pies getting browned too quickly (or burnt), place pieces of foil over just the edges of the crust and remove them for the last 15 minutes of baking time.

#2768 - Quick Sliced Sugar Cookies

(by Shirley McNevich)

1 cup white sugar + extra for sprinkling
1 cup softened butter
1 egg
1 TBSP vanilla
2 1/4 cups flour
1 tsp. baking soda

In a mixer add white sugar and softened butter--beat. Add egg and vanilla--beat. Add baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--divide the dough in half and shape each dough half into a log. Wrap each dough log in Saran wrap and place the dough logs in the freezer for 30 minutes. Remove one dough roll from freezer and unwrap it--place it on a cutting board. Slice the dough into 1/4" slices and place them on greased cookie sheets. Sprinkle a little white sugar on top of each cookie. Bake at 375 degrees for 10-12 minutes. Repeat with all dough.

#2767 - Spice Cutout Cookies

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1 egg
1 tsp. vanilla
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 cups flour

In a mixer add brown sugar and softened butter--beat. Add egg and vanilla--beat. Add baking powder, cinnamon, nutmeg and salt--beat. Slowly add flour--beat. Flour your counter, roll out 1/2 of the dough to 1/8" thick (flouring the top of the dough when necessary). Use cookie cutter shapes to cut out cookies and place them on greased cookie sheets. Continue with all dough. Bake at 350 degrees for 12-15 minutes. Cool completely. Frost or decorate as desired.

#2766 - Scratch Caramel Pecan Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
3 TBSP melted butter
5 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
3 TBSP flour
1 TBSP vanilla
1 cup Breakstone's sour cream
4 eggs
Topping: 12 Kraft caramels (unwrapped); 32 pecan halves; 1 TBSP water

Crust: in a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir to mix. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 325 degrees for 10 minutes. Batter: in a mixer add cream cheese--beat. Add 1 cup white sugar, flour and vanilla--beat until mixed. Add sour cream--beat. Add eggs--beat until smooth. Pour batter into the graham cracker crust. Bake at 325 degrees for 65 minutes or until center is almost set. Cool completely. Refrigerate overnight. The next day put the unwrapped caramels and 1 TBSP water in a microwave safe bowl--microwave on high for 1 minute or until melted--stir until smooth. Arrange the pecan halves over the top of the cheesecake. Drizzle the melted caramel all over the top of the pecans and the cheesecake.

#2765 - Chocolate Cake Brownie Bars

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
2 eggs
1/3 cup canola oil
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1 cup Nestle's semi-sweet chocolate bits

In a bowl add cake mix, 1 egg, and canola oil--beat with a spoon, then mix with a pastry blender until it makes crumbs. Reserve 1 cup of the crumb mixture--set aside. Press the rest of the crumb mixture into the bottom of an ungreased 9 x 13 cake pan. Bake at 350 degrees for 12-15 minutes. Remove from oven--cool slightly. In a bowl add cream cheese, 1 egg and white sugar--beat until smooth. Spread the cream cheese mixture over the baked cake mixture. Sprinkle the reserved cake crumbs and the chocolate chips over the cream cheese layer. Return to oven and bake 15 minutes longer at 350 degrees. Cool completely. Cut into bars or squares.

#2764 - Strawberry Batter Cupcakes

(by Shirley McNevich)

1 box Duncan Hines strawberry cake mix
2 cups Breakstone's sour cream
3 eggs
1/4 cup water
1 jar strawberry preserves (NOT jelly)

In a mixer add strawberry cake mix, sour cream, eggs and water--beat until mixed. Place cupcake liners into muffin tins and fill each 1/2 full with batter. Drop 1/2 tsp. of strawberry preserves into the center of the batter in each liner. Put more batter on top of each cupcake until they are all about 3/4 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Frost as desired.

#2763 - Nutmeg Applesauce Cookies

(by Shirley McNevich)

1/2 cup Crisco shortening
1 1/2 cups Domino's dark brown sugar (packed)
1 egg
1 cup plain applesauce
1 cup chopped nuts
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
2 1/2 cups flour
Frosting: Domino's powdered sugar; 1 tsp. softened butter; 1 tsp. vanilla; 2 TBSP heavy cream

In a bowl add flour, salt, nutmeg, cloves, cinnamon and baking soda--stir to mix. In a mixer add Crisco and brown sugar--beat. Add egg--beat. Add applesauce--beat. Slowly add the flour mixture--beat. Add chopped nuts--beat. Drop by spoonfuls on to greased cookie sheets. Baket at 375 degrees for 10-12 minutes. While still hot, frost the cookies. To make the frosting: in a mixer add softened butter, vanilla and cream--beat. Keep adding powdered sugar and beating until thickened, then beat on high for 3 minutes.

#2762 - Applesauce Bars

(by Shirley McNevich)

1 cup flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/4 cup Crisco shortening
1/2 cup raisins
2/3 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1 cup plain applesauce
1 egg
Frosting: 3 TBSP softened butter; 1 1/2 cups Domino's powdered sugar; 1 tsp. vanilla; milk if necessary (1 tsp. at a time)

In a saucepan add the raisins--cover them with water, bring to a boil, cook them for 5 minutes, then drain them and set them aside. In a mixer add Crisco and brown sugar--beat. Add egg--beat. Add baking soda, salt and pumpkin pie spice--beat. Add applesauce--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir until mixed. Spread mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add butter--cook/stir on low heat until butter just starts to brown. Remove from heat--add powdered sugar and vanilla--stir quickly until smooth. Add 1 tsp. milk at a time if necessary and beat with a spoon until spreading consistency. Spread frosting over the cooled bar mixture. Cut into bars or squares.

#2761 - Coated Sweet Potato Balls

(by Shirley McNevich)

1 large can sweet potatoes (drained)
a bag of large campfire sized marshamallows
1 can of bread crumbs (plain or seasoned)
1 stick butter (melted)
salt and pepper (to your taste)

In a bowl add the drained sweet potatoes--mash them with a potato masher. Add salt and pepper to your taste--stir well. Place the bread crumbs in a bowl. Take one marshmallow at a time, cover it in sweet potato mixture and form it into a ball. Roll the ball into the bread crumbs and place the ball into a greased 9 x 13 baking dish. Repeat until all of the sweet potato mixture is used. When placing them in the baking dish make sure they are not touching each other. Carefully pour the melted butter over all of the sweet potato balls. Bake at 350 degrees for 20-30 minutes or until the sweet potato balls are browned.

#2760 - Mushroom Pizza BBQ

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 small can sliced mushrooms (drained) or the same amount of fresh mushrooms (sliced)
1/4 tsp. oregano
1/4 tsp. garlic salt
1 - 8oz. jar of your favorite pizza sauce
1/2 lb. grated mozzarella cheese

In a skillet over medium heat add ground chuck, salt, pepper, chopped onions, oregano, garlic salt and sliced mushrooms--cook/stir until meat is browned. Add pizza sauce--cook/stir until hot. Remove from heat--add grated mozzarella cheese--stir until mixed. Place some of the mixture on a hamburger roll and top with other half of the roll.

#2759 - Macaroni Pizza Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 8oz. box elbow macaroni (cooked and drained according to box directions--do NOT rinse)
1 - 15oz. jar of your favorite pizza sauce
1/4 cup water
6oz. mozzarella cheese (shredded)
1/2 tsp. garlic salt
1/2 tsp. basil
1/2 tsp. oregano
8oz. fresh mushrooms (sliced)
pepperoni slices (your choice of amount)

In a Dutch oven over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Drain off fat if necessary. Add the pizza sauce, water, garlic salt, basil, oregano and sliced mushrooms to the meat mixture--cook/stir until mixed and hot. Add the drained macaroni--cook/stir until hot. Spread the whole mixture into a greased 9 x 13 glass baking dish. Place pepperoni slices all over the top (as many as you wish). Bake at 350 degrees for 20-25 minutes, then remove from oven, spread the shredded mozzarella cheese all over the top and return it to the oven. Bake until cheese is melted and bubbling.

#2758 - Beef Noodle Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 8oz. Philadelphia cream cheese (softened and cubed)
3/4 cup milk
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8oz. bag egg noodles
1 can of green beans OR whole kernel corn (drained)

Cook the noodles according to bag directions--drain but do not rinse. In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir over medium heat until meat is browned, then drain off any fat. Place the drained meat back in the skillet and add the cream cheese cubes and milk--cook/stir until cream cheese is melted. Add the cream of mushroom soup--stir until mixed. Add the drained egg noodles and either green beans or whole kernel corn--stir until mixed. Grease a 2qt. casserole dish. Pour the whole mixture into the greased casserole dish. Bake at 350 degrees for 30 minutes or until hot.

#2757 - Orange Delight

(by Shirley Ross - friend)

1 - 3oz. box orange Jell-O
1 - 3oz. box tapioca pudding mix (NOT instant)
1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
3 cups water
1 - 8oz. Cool Whip (thawed)
1 - 15oz. can Dole mandarin oranges (drained)

In a saucepan over medium heat add water, orange Jell-O mix, tapioca pudding mix and vanilla pudding mix--cook/stir until boiling. Once boiling, cook for 10 minutes. Remove from heat and cool to room temperature. Add the Cool Whip--stir to mix. Add the drained mandarin oranges--stir carefully until mixed. Scoop the mixture into a glass serving bowl. Refrigerate until cold.

#2756 - Cream Cheese Pudding Pie

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. salt1 tsp. vanilla
2 egg whites
2 cups heavy whipping cream (whipped)
1 ready-made graham cracker pie crust

Melt the chocolate bits according to bag directions. Cool the melted chocolate for 10 minutes. In a mixer add 2 egg whites and 1/4 cup brown sugar--beat until stiff, then set aside. In a mixer add cream cheese--beat. Add 1/2 cup brown sugar--beat. Add salt and vanilla--beat. Remove bowl from mixer. To the beaten egg white mixture add the melted chocolate--stir to mix. Add whipped cream to chocolate mixture--stir. Add cream cheese mixture to the chocolate mixture--stir until mixed. Pour the whole mixture into the graham cracker crust. Refrigerate overnight.

#2755 - Brownie Balls

(by Shirley McNevich)

2 boxes of fudge brownie mix
Parkay margarine
Domino's powdered sugar

Mix the brownie mixes according to box directions, but instead of baking them in brownie pans spread the batter from both boxes on to one greased jelly roll pan (with a lip on all sides). Bake at 350 degrees for 20 minutes or until inserted toothpick comes out clean. Let the mixture cool for 5 minutes, then grease your hands with Parkay margarine, scoop out a teaspoonful of brownie into your hand, roll it into a ball and roll the ball into a bowl of powdered sugar until coated. Repeat with all of the baked brownie mixture, coating all of them in powdered sugar.

#2754 - English Toffee

(by Shirley McNevich)

2 sticks butter (NO SUBSTITUTES) + extra for greasing the pan
1 cup white sugar
1 1/2 cups chopped pecans OR chopped almonds
2 - 5oz. Hershey's chocolate bars

Butter a 9 x 13 baking pan. Sprinkle the chopped nuts evenly in the pan. In a saucepan over medium heat add 2 sticks butter and white sugar--cook/stir until 300 degrees on a candy thermometer. Remove from heat and carefully and evenly pour the hot sugar mixture over the chopped nuts in the pan. Cool completely. Unwrap chocolate bars and melt them--spread the melted chocolate evenly over the hardened candy. Sprinkle more chopped nuts over the melted chocolate (if you wish). Cool completely. Break toffee into pieces.