#2876 - Lemony Bars

(by Shirley McNevich)

Crust: 1 cup flour; 1/3 cup softened butter; 1/4 cup Domino's powdered sugar
Filling: 1 cup white sugar; 2 eggs; 2 TBSP flour; 2 TBSP lemon juice; 1/2 tsp. lemon extract; 1/2 tsp. baking powder; 1/4 tsp. salt
Topping: Domino's powdered sugar for sprinkling

Crust: in a bowl add 1 cup flour, softened butter and 1/4 cup powdered sugar--mix with a pastry blender to make crumbs. Press the mixture into a greased 8 x 8 cake pan. Bake at 375 degrees for 15 minutes. While the crust is baking, in a mixer add white sugar and eggs--beat. Add 2 TBSP flour, lemon juice, lemon extract, baking powder and salt--beat until frothy. Pour the filling mixture over the hot baked crust. Return to oven and bake at 375 degrees for 18-20 minutes or until lightly browned. Cool completely. Dust the whole top with powdered sugar before cutting into bars or squares.

#2875 - Double Chocolate Drop Cookies

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup canola oil
2 eggs
1 - 6oz. bag Nestle's semi-sweet chocolate bits
pecan halves

In a mixer add cake mix, canola oil and eggs--beat until mixed. Remove bowl from mixer--add chocolate bits--stir to mix. Drop by spoonfuls on to greased cookie sheets. Place a pecan half on the top of each cookie. Bake at 350 degrees for 10-12 minutes. Cool 1-2 minutes before removing from cookie sheets. Place cookies on paper towels to cool.

#2874 - Fruity Yogurt Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust (or make your own)
16oz. of strawberry yogurt
1 - 8oz. Cool Whip (thawed)
1 cup mashed strawberries (OR mashed blueberries, mashed raspberries, mashed peaches, or crushed pineapple (drained))
white sugar if needed

In a bowl add yogurt and mashed strawberries--stir. Add Cool Whip--stir well. Taste the mixture--add a little white sugar if not sweet enough. Spoon mixture into the graham cracker crust. Freeze the pie for 4 hours. Let pie stand on counter for a few minutes before cutting.

#2873 - Sweet Corn Dip

(by Shirley McNevich)

3 cups of fresh sweet corn kernels
8oz. shredded sharp cheddar cheese
1 - 8oz. Philadelphia cream cheese (cubed and softened)
salt and pepper to your taste

Peel an ear of sweet corn and use a knife to carefully slice the kernels into a bowl. Continue with more ears of corn until you have 3 cups total. In a greased cast iron skillet add the corn kernels, salt and pepper (to your taste). Cook/stir over medium heat until corn kernels are browned. Remove from heat--add shredded cheddar cheese and cream cheese cubes--stir to mix (it won't be melted yet). Place the whole skillet in the oven and bake at 350 degrees for 15-20 minutes or until cheeses are melted and whole mixture is bubbling. Remove from oven--stir mixture well and pour it into a serving dish. Taste--sprinkle more salt and pepper on top if desired. Serve immediately with good quality crackers or tortilla chips.

#2872 - Raisin Buttermilk Sugar Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 cups white sugar + extra for sprinkling
2 eggs
2 tsp. vanilla
4 cups flour
1 tsp. baking powder
1/4 to 1/2 tsp. salt
1 cup buttermilk
1 cup raisins

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, salt and buttermilk--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Sprinkle some white sugar over the top of each cookie. Press 3-4 drained raisins into the top of each cookie. Bake at 350 degrees for 10-12 minutes. Optional: you can cut the drained raisins into small pieces and put them in the batter instead of placing them on the tops of the cookies.

#2871 - Easy Strawberry Coffee Cake

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
6 TBSP white sugar
3/4 tsp. salt
1/3 cup Crisco shortening
1 beaten egg
1/3 cup milk
1 1/2 cups washed fresh strawberry slices
Topping: 3 TBSP butter; 1/4 cup white sugar; 3 TBSP flour

Into a bowl sift the 2 cups flour, baking powder, 6 TBSP white sugar and salt. Add Crisco--mix with a pastry blender to make crumbs. In a separate bowl add the beaten egg and milk--stir with a whisk to mix. Pour egg mixture into crumbs mixture--stir well. Spread batter into a greased 10 x 6 or 11 x 7 cake pan. Arrange the strawberry slices all over the top of the batter. In a bowl add butter, 1/4 cup white sugar and 3 TBSP flour--mix with a pastry blender to make topping crumbs. Sprinkle the topping crumbs all over the strawberries. Bake at 375 degrees for 25-30 minutes. Cool completely before cutting.

#2870 - Cream Cheese Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1/2 cup Breakstone's sour cream
2 tsp. vanilla
1 - 4oz. Cool Whip (thawed)

In a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream and vanilla--beat. Remove bowl from mixer--add Cool Whip--stir with a spoon until mixed. Pour batter into the graham cracker crust. Refrigerate overnight. Top as desired (pie filling, preserves, etc.).

#2869 - Scratch Lemon Pie

(by Shirley McNevich)

1 - 9" pre-baked pie dough shell (or make your own pie dough and bake it)
1 1/4 cups white sugar
6 TBSP cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks (save egg whites for meringue)
1 1/2 tsp. lemon extract2 tsp. cider vinegar
3 TBSP softened butter
Meringue: 1 TBSP cornstarch; 2 TBSP cold water; 1/2 cup boiling water; 3 egg whites; 6 TBSP white sugar; 1 tsp. vanilla; a pinch of salt

In a double boiler (not over heat yet) add white sugar, 6 TBSP cornstarch and slowly add the 2 cups of water--stir. In a bowl add egg yolks and lemon juice--beat with a whisk until mixed. Add egg yolk mixture to sugar mixture--stir with a whisk until mixed. Place double boiler on burner--turn heat to medium. Cook/stir the mixture until mixture gets thick (takes about 25 minutes). Remove mixture from stove--add lemon extact, butter and cider vinegar--stir well until butter melts and mixture is smooth. Pour the mixture into the baked pie crust--set it aside while you make the meringue. Meringue: in a saucepan (no heat yet) add 1 TBSP cornstarch--slowly stir/add 2 TBSP cold water. Slowly add 1/2 cup boiling water while stirring. Place the saucepan on the stove over medium heat--cook/stir until mixture gets clear and thickened. Let the mixture cool to room temperature. In a mixer add the egg whites--beat until foaming. Slowly add white sugar while beating on medium speed. Keep beating mixture while adding the salt and vanilla, then beat the mixture until stiff. Keep the mixer running while slowly adding the cooled cornstarch mixture--beat well, then turn mixer on high and beat well. Spread the meringue mixture over the top of the lemon pie using a spatula--make sure none of the lemon mixture is showing through. Wet your forefinger and lightly touch the meringue and make a spiral pattern in the meringue (starting at the edge and ending up in the center of the pie). Bake at 375 degrees for 10-15 minutes or until meringue is slightly browned. Cool completely. Refrigerate until cold.

#2868 - Pecan Pumpkin Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 beaten eggs
3/4 cup white sugar
1 tsp. cinnamon
1/2 tsp. salt
Topping: 1/2 cup flour; 1/3 cup Domino's dark brown sugar (packed); 3 TBSP butter (cut into small pieces); 1/2 cup chopped pecans; 1/2 tsp. salt; 1/4 tsp. cinnamon

In a bowl add pumpkin, white sugar and beaten eggs--stir with a spoon until mixed. Add 1/2 tsp. salt and 1 tsp. cinnamon--stir to mix. Add evaporated milk--stir until smooth. Grease a pie plate--insert pie dough, flute the edges and spray the inside of the dough with Pam. Pour the pumpkin mixture into the pie dough. In a separate bowl add flour, brown sugar, butter pieces, 1/2 tsp. salt and 1/4 tsp. cinnamon--mix with a pastry blender to make crumbs. Add the chopped pecans to the topping crumbs--stir to mix. Sprinkle the crumbs all over the top of the pie. Use small strips of foil to cover just the crust edges of the pie. Bake at 350 degrees for 40 minutes, remove foil strips from the crust edges, then bake another 15-20 minutes. To test for doneness, insert the blade end of a tableknife into the center of the pie--if knife comes out clean the pie is done.

#2867 - Egg Free Chocolate Cake

(by Shirley McNevich)

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

In a mixer add white sugar, flour, salt, cocoa, baking soda, cider vinegar, vanilla, canola oil and water--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9" square cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2866 - Supreme Pound Cake

(by Shirley McNevich)

1 box Duncan Hines lemon supreme deluxe cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding mix
1/2 cup Crisco canola oil
1 cup water
4 eggs
Glaze: 1 cup Domino's powdered sugar; 2 TBSP milk

In a mixer add lemon cake mix, lemon pudding mix, canola oil, water and eggs--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into greased and floured 10" tube cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the sides and invert on to a cake plate. In a bowl powdered sugar and milk--stir until mixed and smooth. Drizzle glaze over the top of the cake.

#2865 - Cake Mix Peanut Butter Cookies

(by Shirley McNevich)

1 box Duncan Hines deluxe yellow cake mix
1 cup Jif smooth peanut butter
1/2 cup canola oil
2 TBSP water
2 eggs
1 small bowl of white sugar

In a mixer add cake mix, canola oil and water--beat. Add eggs--beat. Add peanut butter--beat. Roll the batter into small balls, roll the dough balls in the white sugar and place them on greased cookie sheets. Dip a fork in the white sugar, then press down on the tops of the dough balls with the fork to make a criss cross pattern and flatten the cookies. Bake at 350 degrees for 10-12 minutes. Cool slightly before removing from cookie sheets.

#2864 - Cake Mix Chocolate Chip Cookies

(by Shirley McNevich)

1 box Duncan Hines deluxe cake mix (white OR yellow--your choice)
1/2 cup canola oil
2 TBSP water
2 eggs
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/2 cup chopped nuts

In a mixer add cake mix, oil water and eggs--beat until smooth. Remove bowl from mixer--add chocolate bits and nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool for 1-2 minutes before removing from cookie sheets.

#2863 - Blueberry Jell-O Pie

(by Shirley McNevich)

1 - 3oz. box blueberry Jell-O
2/3 cup boiling water
2 cups ice cubes
1 - 8oz. Cool Whip (thawed)
1 cup fresh blueberries (plus extra for the top of the pie)
1 - 9" ready-made graham cracker crust (or make your own)

In a bowl add blueberry Jell-O and boiling water--stir with a whisk until dissolved. Add the ice cubes--keep stirring until Jell-O thickens (about 2-3 minutes). Remove any unmelted ice cubes and discard. Add the Cool Whip to the blueberry Jell-O--stir with a whisk until smooth. Add 1 cup fresh blueberries--stir with a spoon until mixed. Spoon the mixture into the graham cracker crust. Decorate the top with more blueberries if you wish. Refrigerate overnight.

#2862 - Strawberry Jell-O Cake

(by Sirley McNevich)

1 - 3oz. box strawberry Jell-O
1 box Duncan Hines fudge marble cake mix OR Duncan Hines white or yellow cake mix--your choice
3/4 cup boiling water
1/2 cup cold water
Topping: 1 envelope Dream Whip; 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 1/2 cups cold milk; 1 tsp. vanilla

In a bowl add strawberry Jell-O and boiling water--stir until dissolved. Add the cold water to the Jell-O--stir to mix, then cool to room temperature. Prepare and bake fudge marble cake mix according to box directions in a 9 x 13 greased cake pan--cool cake for 20 minutes. Use a toothpick or a meat fork to poke holes 1" apart all over the cake all the way to the bottom. Carefully pour the cooled Jell-O mixture all over the top of the cake so it will soak down into the holes. Put the cake in the refrigerator. Take the bowl off of your mixer and refrigerate the bowl until it's cold. Place the cold bowl on your mixer--add the Dream Whip powder, vanilla Jell-O powder and the cold milk--beat until mixed, then beat on high speed until stiff (3-8 minutes). Remove cake from refrigerator--frost the cake with the Dream Whip mixture. Refrigerate the cake overnight before cutting.

#2861 - Coconut Pretzel Cookies

(by Kim [Knecht] Bickel - friend)

1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups miniature pretzels (coarsely broken)
1 1/2 cups Baker's angelflake coconut
1 1/2 cups M&Ms candies (plain, NOT peanut)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add broken pretzel pieces, coconut and M&Ms--stir with a wooden spoon until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool slightly before removing cookies from cookie sheets, then place them on paper towels to cool.

#2860 - Quick Peach Cobbler

(by Sue Sheaffer - friend)

1/2 cup butter (melted)
2 cups white sugar
1 TBSP baking powder
1 1/2 cups milk
2 cups flour
peeled, pitted and sliced fresh peaches (your choice of amount)

In a 9 x 13 glass baking dish spread the melted butter over the bottom of the dish. In a bowl add white sugar, baking powder and milk--stir to mix. Slowly add flour while stirring--stir to mix. Fill the bottom of the baking dish evenly with the flour mixture. Place sliced peaches all over the flour mixture. Bake at 325 degrees until golden brown.

#2859 - Coffee Cake Bundt Cake

(by Shirley McNevich)

1 stick softened butter
1 1/2 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 cup Breakstone's sour cream
1 cup chopped nuts

In a mixer add butter and 1 cup white sugar--beat. Add eggs and vanilla--beat. Add baking soda and baking powder--beat. Add sour cream--beat. Slowly add flour--beat. In a bowl add 1/2 cup white sugar, cinnamon and nuts--stir to mix. Grease a tube cake pan. Pour half of the batter into the cake pan. Sprinkle half of the nut mixture over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the nut mixture over the top. Bake at 375 degrees for 35 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges of the cake an invert it on to a cake plate. Cool completely.

#2858 - Fudge Cream Cheese Frosting

(by Shirley McNevich)

1 TBSP softened butter
1 - 3oz. Philadelphia cream cheese (softened)
8oz. Domino's powdered sugar
1 tsp. milk (more if necessary)
1 tsp. vanilla
1 square Baker's unsweetened baking chocolate (melted according to box directions)

In a mixer add butter and cream cheese--beat. Add vanilla--beat. Add powdered sugar--beat. Add melted chocolate--beat until smooth. If too thick, add 1 tsp. milk at a time--beat.

#2857 - Quick Stroganoff

(by Shirley McNevich)

2 TBSP butter
2 lbs. boneless sirloin steak (cut into strips)
1/2 lb. sliced fresh mushrooms
1 envelope Lipton onion soup mix
2 1/4 cups water
3 TBSP flour
1/2 cup sour cream
egg noodles (your choice of amount--cooked and drained according to bag directions--do NOT rinse)

Salt and pepper both sides of each sirloin steak strip. In a skillet over medium heat add butter, mushrooms and sirloin steak strips--cook/stir/flip until beef is browned on both sides. In a measuring cup measure 1 3/4 cups water and add the soup mix to the water--stir. Pour the soup mixture over the steak pieces. Turn heat back to simmer. Simmer the beef (covered) for 30-40 minutes (or until beef is tender), stirring occasionally. In a separate saucepan add sour cream, flour and 1/2 cup water--cook/stir over medium heat until boiling. Once boiling, turn heat back to simmer--simmer until mixture thickens, stirring every few minutes. When ready to serve, place cooked egg noodles on each plate, divide beef mixture and place beef pieces over the egg noodles, and drizzle the cream cheese sauce over the beef on each plate.

#2856 - Vegetable Primavera

(by Shirley McNevich)

1/4 cup butter
1 envelope Lipton recipe secrets vegetable soup
2 TBSP grated Parmesan cheese + extra for sprinkling
1 1/2 cups milk
1 1/2 tsp. flour
8oz. of linguine OR spaghetti (cooked and drained according to package directions--do NOT rinse)

In a saucepan over medium heat add butter--melt. Add soup mix and flour--stir. Slowly add milk--cook/stir until boiling, then turn heat back to simmer. Simmer and stir until vegetables are tender and mixture thickens. Remove from heat--add 2 TBSP Parmesan cheese--stir to mix. Pour the sauce over the drained pasta--toss to coat. When serving, top with extra Parmesan cheese if you wish.

#2855 - Onion Chicken Nuggets

(by Shirley McNevich)

1 envelope Lipton recipe secrets golden onion soup mix
3/4 cup dry Italian bread crumbs
1 1/2 lbs. boneless skinless chicken breasts (cut into nugget sized pieces)
1/4 cup butter (melted)
ground black pepper (optional)

In a bowl add soup mix and bread crumbs--stir well. Dip each chicken nugget piece into the soup mix mixture until coated. After you dip each nugget in the breading, place them in a greased 9 x 13 glass baking sheet (not touching). Drizzle the melted butter over all of the chicken nuggets. If you want, you can grind fresh black pepper over the tops of the nuggets. Bake at 400 degrees for 10 minutes, then use tongs to turn each nugget and bake another 10 minutes. Continue baking and turning in 10 minute increments until chicken nuggets are baked well. If you're not sure, use a knife to cut one open to check.

#2854 - Cherry Cheese Pie

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust (or make your own)
1 can Lucky Leaf cherry pie filling (cold--refrigerate overnight before using)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup bottled reconstituted lemon juice
1 tsp. vanilla

In a mixer add cream cheese--beat. Add condensed milk--beat. Add lemon juice and vanilla--beat. Pour batter into the graham cracker crust. Refrigerate overnight. Spread cherry pie filling over the top before serving.

#2853 - Nutty Sundae Pie

(by Shirley McNevich)

1/3 cup Jif peanut butter
1/4 cup Kayro corn syrup (clear)
2 cups Frosted Flakes cereal (coarsely crushed)
1/2 cup chopped peanuts
1 cup Baker's angelflake coconut
1 cup strawberry preserves (NOT jelly)
1 quart good quality vanilla ice cream (slightly softened)
1 - 9" glass pie plate

In a bowl add peanut butter and corn syrup--stir until mixed. Add crushed Frosted Flakes, chopped peanuts and coconut--stir until coated. Use the back of a spoon to press the mixture on the bottom and up the sides of the pie plate. Refrigerate for a few hours until crust is firm. Remove from refrigerator, spread 1/4 cup of the strawberry preserves over the crust. Spoon the softened ice cream over the preserves. Spread the rest of the preserves over the top of the ice cream. Use a butter knife to swirl the preserves through the ice cream. Freeze the pie overnight. Let the pie thaw for 10 minutes before cutting.

#2852 - Crunchy Chocolate Pie

(by Shirley McNevich)

1 - 6oz. ready-made chocolate crumb crust
1 - 3oz. box Jell-O instant chocolate pudding mix
1 cup cold milk
1 - 8oz. Cool Whip (thawed)
20 oreo cookies (crushed)
1/2 cup Nestle's semi-sweet chocolate bits
1/2 cup Reese's peanut butter chips
1/2 cup chopped peanuts

Prepare the chocolate pudding mix with the cold milk according to box directions. Once the pudding is thickened, add the Cool Whip--stir to mix. Add 1 cup of the crushed Oreo cookies--stir to mix. Add chocolate bits, peanut butter chips and chopped peanuts--stir to mix. Spread the mixture into the pie crust. Sprinkle the rest of the crushed Oreo cookies over the top. Freeze the pie overnight. Thaw the pie for 10 minutes before cutting and serving.

#2851 - Italian Tomato Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
salt and pepper
2 - 15oz. cans Italian style stewed tomatoes
2 TBSP cornstarch
1/2 tsp. oregano
1/2 cup shredded mozzarella cheese

Salt and pepper each side of each chicken breast, then place them in a greased 9 x 13 glass baking dish. Cover with foil and bake at 425 degrees for 30 minutes or until chicken is no longer pink inside. Remove from oven--remove foil and drain off any liquid in the dish. In a saucepan add both cans of stewed tomato and oregano--stir. Slowly add cornstarch--cook/stir over medium heat until mixture thickens. Pour tomato mixture over the chicken breasts--bake uncovered at 425 degrees for 15 minutes. Remove from oven, sprinkle the mozzarella cheese all over the top and bake uncovered at 425 degrees for a few more minutes until the cheese melts.

#2850 - Creamy Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
8 squares of Baker's semi-sweet baking chocolate
1/2 cup Fluff marshmallow cream
1/2 cup chopped nuts (optional)
1/4 cup softened butter
1 tsp. vanilla

Unwrap chocolate squares and cut eat square into four pieces. In a bowl add chocolate pieces, Fluff marshmallow, chopped nuts, softened butter and vanilla--set aside. In a saucepan over medium heat add white sugar and evaporated milk--cook/stir until it starts to boil. Turn heat back to low--let it boil over low heat for 10 minutes while stirring. Pour the boiling sugar mixture into the chocolate mixture--keep stirring until all of the chocolate is melted and the whole mixture is smooth. Line an 8" fudge pan with foil. Pour the fudge mixture into the pan. Cool completely, then refrigerate until cold. Remove from refrigerator, dump fudge on to a cutting board, peel off the foil and cut the fudge into squares.

#2849 - Frozen Citrus Pie

(by Shirley McNevich)

1 - 6oz. ready-made graham cracker crust
1 - 6oz. can frozen orange juice concentrate OR frozen lemonade concentrate OR frozen pink lemonade concentrate
1 pint good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

Partially thaw the orange juice concentrate. In a mixer add the partially thawed orange juice concentrate--beat for 30 seconds. Add the softened vanilla ice cream--beat. Remove bowl from mixer--add Cool Whip--stir until blended. Spread the mixture into the graham cracker crust. Freeze overnight. Remove from freezer--let stand 10 minutes before cutting.

#2848 - Bisquick Peanut Butter Blossoms

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 to 1 cup Jif peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
small bowl of white sugar for rolling
1 bag chocolate Hershey's kisses (unwrapped as needed)

In a mixer add condensed milk, peanut butter, egg and vanilla--beat until smooth. Slowly add Bisquick--mix well. Refrigerate the dough for 1 hour or until well chilled. Remove dough from refrigerator--shape dough into 1" balls, roll each dough ball in white sugar and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Immediately after removing from oven, press an unwrapped Hershey's kiss into the center of each cookie. Cool completely.

#2847 - Bisquick Peanut Butter Cookies

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 to 1 cup Jif peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
small bowl of white sugar for rolling

In a mixer add condensed milk, peanut butter, egg and vanilla--beat until smooth. Slowly add Bisquick--mix well. Refrigerate the dough for 1 hour or until well chilled. Remove dough from refrigerator--shape dough into 1" balls, roll each dough ball in white sugar, place them on greased cookie sheets and flatten them with the back of a fork (making a criss cross pattern). Bake at 350 degrees for 8-10 minutes or until lightly browned.

#2846 - Sour Cream Marble Squares

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 1/3 cups white sugar
3 eggs
1/2 cup Parkay margarine
3/4 cup water
1 1/2 squares of Baker's unsweetened baking chocolate
2 cups flour
1/2 cup Breakstone's sour cream
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add cream cheese, 1/3 cup white sugar and 1 egg--beat well and set aside. In saucepan over low heat add Parkay, water and unsweetened baking chocolate--cook/stir until boiling. Once boiling, remove from heat--add 2 cups white sugar, 2 eggs, sour cream, baking soda and salt--stir well. Add flour--stir just until mixed. Pour batter into a greased and floured 10 x 15 jelly roll pan. Drizzle the cream cheese mixture all over the top. Marble the cream cheese mixture through the chocolate batter using a greased butter knife. Sprinkle the chocolate bits all over the top. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.