#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.

#2890 - Cinnamon Pumpkin Cake

(by Aunt Eileen [Knouse] Carter)

Crust: 1 box Duncan Hines yellow cake mix; 1 beaten egg; 1/2 cup softened Parkay margarine

Filling: 3 cups Libby's canned pumpkin; 2 eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon

Topping: 1 cup reserved cake mix; 1/2 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1 tsp. cinnamon

Open up the box of yellow cake mix, measure out 1 cup and set it aside for later. In a bowl add the remaining cake mix, 1 beaten egg and 1/2 cup softened Parkay margarine--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Filling: in a mixer add canned pumpkin, 2 eggs, evaporated milk, white sugar and 1 tsp. cinnamon--beat until mixed, then beat until smooth. Pour the filling over the unbaked crust. In a bowl add 1 cup reserved cake mix, brown sugar, 1/2 cup softened Parkay margarine and 1 tsp. cinnamon--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the cake. Bake at 350 degrees for 50-60 minutes. Cool completely. Refrigerate until cold.

#2889 - Ritz Ice Cream Pie

(by Shirley McNevich)

Crust: 2 sleeves Ritz crackers (crushed); 1 1/2 sticks Parkay margarine (softened)

Filling: 3 - 3oz. boxes Jell-O instant coconut pudding mix; 2 cups milk; 1/2 gallon good quality vanilla ice cream (softened); 1 - 8oz. Cool Whip (thawed)

In a bowl add the crushed crackers and softened Parkay--mix well. Press the cracker mixture into the bottom of a glass 9 x 13 baking dish. Refrigerate the crust for 1 hour. In a mixer add the 3 boxes of pudding mix and milk--beat. While the mixer is running keep adding scoops of ice cream to the mixture until all of the ice cream is in the mixture and the mixture is smooth. Pour the mixture into the cold crust. Refrigerate overnight. Serve each piece with a scoop of Cool Whip.

#2888 - Sour Cream Cucumber Salad

(by Shirley McNevich)

3 medium cucumbers (washed, peeled and thinly sliced)
1 tsp. salt
1/2 cup chopped onions
1 TBSP white vinegar
a dash of pepper
1/4 cup Breakstone's sour cream (regular OR lite)
white sugar if necessary

In a bowl add cucumber slices, chopped onions and sprinkle the salt over them--stir well. Let them stand for 15 minutes, then drain off any accumulated liquid. Add white vinegar and pepper--stir well. Just before serving add sour cream--stir well. Taste--if not sweet enough add 1 TBSP white sugar at a time and stir again until sweetened to your taste.

#2887 - Pecan Banana Muffins

(by Shirley McNevich)

3 overripe bananas (peeled and mashed)
3/4 cup honey
2 beaten eggs
1/3 cup butter (melted)
1/3 cup buttermilk
1 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup chopped pecans

In a bowl add mashed bananas, honey, beaten eggs, melted butter, buttermilk and vanilla--stir to mix. Add baking soda, baking powder and flour--stir just until mixed. Add chopped pecans--stir just until mixed. Line muffin tins with paper cupcake liners. Fill each cupcake liner 2/3 full with batter. Bake at 375 degrees for 18-20 minutes.

#2886 - Vinegar Cucumber Salad

(by Shirley McNevich)

3 medium cucumbers (washed, peeled and sliced thin)
1 tsp. salt
1 small onion (washed, peeled and sliced thin and separated)
4 heaping TBSP white sugar
4 TBSP cider vinegar
water

In a bowl add cucumber slices and onion pieces--sprinkle the salt over the top, then toss well. Let them stand for 15 minutes, then drain off the liquid that forms. To the drained mixture add white sugar and cider vinegar--stir well. Add just enough cold water so that the cucumbers and onions are covered, then stir again. Taste the liquid--if too sour add a little more white sugar and stir again. If too sweet add a little more cider vinegar and stir again.

#2885 - Parmesan Rye Snacks

(by Shirley McNevich)

1 cup mayo
1 cup fresh grated Parmesan cheese
1 - 8oz. Philadelphia cream cheese (softened)
2 green onions (finely chopped)
1 loaf sliced cocktail rye bread (snack size)

In a bowl add mayo, Parmesan cheese, cream cheese and chopped onions--stir until mixed and smooth. Spread the mixture on the bread pieces and place them on a greased cookie sheet. Move your oven rack all the way to the top and preheat the oven to broil. Place the cookie sheet all the way on the top rack--broil for 1-2 minutes or until bubbling hot. Remove from oven--cool slightly before serving.

#2884 - Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups cooked ham (chopped)
1 cup shredded cheddar cheese OR shredded swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups crushed corn flakes cereal

In a bowl add mashed potatoes, ham pieces, cheese, mayo, beaten egg, mustard and pepper--mix well using a spoon. Add enough flour to make the mixture stiff (2 to 4 TBSP)--stir well. Refrigerate the mixture for 1 hour. Remove mixture from refrigerator. Place the crushed corn flakes in a bowl. Shape the potato mixture into walnut sized balls, and roll each ball completely in the crused corn flakes. Place the coated potato balls on a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Serve hot.

#2883 - Brown Sugar Fruit Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup Breakstone's sour cream
1/4 cup white sugar
1/4 cup Domino's dark brown sugar (packed)
1 or 2 TBSP maple syrup
your choice of fresh fruit pieces for dipping

In a mixer add cream cheese--beat. Add sour cream, white sugar and brown sugar--beat well. Add maple syrup--beat until very smooth. Pour mixture into a serving bowl. Refrigerate until cold. Serve as a dip with fresh fruit pieces.

#2882 - Chocolate Marshmallow Bars

(by Shirley McNevich)

3/4 cup softened butter
1 1/2 cups white sugar
3 eggs
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 TBSP Hershey's cocoa
1/2 cup chopped nuts (optional)
4 cups mini marshmallows
Topping: 8oz. Nestle's semi-sweet chocolate bits; 3 TBSP butter; 1 cup Jif smooth peanut butter; 2 cups Rice Krispies cereal

In a mixer add 3/4 cup butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, salt and cocoa--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir to mix. Spread the mixture in a greased 15 x 10 x 1 jelly roll pan. Bake at 350 degrees for 15-18 minutes. Remove from oven--sprinkle the marshmallows all over the top. Put pan back in oven for 3 minutes. Remove from oven--use a greased tableknife to spread the hot marshmallows all over the top of the cake. Cool to room temperature. In a saucepan add chocolate bits, 3 TBSP butter and peanut butter--cook/stir over low heat until smooth. Remove from heat--add Rice Krispies--stir until mixed. Spread the Rice Krispies mixture over the top of the top of the cake. Cool completely. Cut into squares or bars.

#2881 - Smooth Sweet Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
3 TBSP flour
1 2/3 cups white sugar
1 cup mashed sweet potatoes
2 eggs
1/4 cup Kayro lite corn syrup
1/4 tsp. nutmeg
a pinch of salt
1/2 cup softened butter
3/4 cup Carnation evaporated milk (NOT condensed)

Place the pie dough in a greased pie plate--flute the edges and spray the inside of the dough with Pam. In a mixer add flour, white sugar and butter--beat. Add eggs--beat. Add corn syrup and mashed sweet potatoes--beat. Add nutmeg and salt--beat. Add evaporated milk--beat until smooth. Pour batter into prepared pie dough. Bake at 350 degrees for 55-60 minutes.

#2880 - Blueberry Peach Cobbler

(by Shirley McNevich)

3 cups fresh blueberries
3 cups fresh peach slices
2 cups flour
1/2 cup white sugar
4 tsp. baking powder
1 tsp. salt
1 cup cold butter (cut into pieces)
1 cup milk
Topping: 2/3 cup white sugar; 1/4 cup cornstarch; 1 1/2 cups boiling water

Grease a 9 x 13 glass baking dish. Spread the blueberries and peach slices all over the bottom of the dish. In a bowl add flour, 1/2 cup white sugar, baking powder and salt--stir to mix. Add the cold butter pieces--mix with a pastry blender to make crumbs. Add the milk to the crumb mixture--stir well. Spoon the whole mixture over the blueberries and peaches. In a separate bowl add the 2/3 cup white sugar and cornstarch--stir to mix. Sprinkle the white sugar mixture all over the top of the batter. SLOWLY pour the boiling water evenly over the whole top. Bake at 350 degrees for 40-45 minutes or until golden brown.

#2879 - Rhubarb Cobbler

(by Shirley McNevich)

6 cups chopped fresh rhubarb pieces
2 cups flour
1/2 cup white sugar
4 tsp. baking powder
1 tsp. salt
1 cup cold butter (cut into pieces)
1 cup milk
Topping: 2/3 cup white sugar; 1/4 cup cornstarch; 1 1/2 cups boiling water

Grease a 9 x 13 glass baking dish. Spread the rhubarb pieces all over the bottom of the dish. In a bowl add flour, 1/2 cup white sugar, baking powder and salt--stir to mix. Add the cold butter pieces--mix with a pastry blender to make crumbs. Add the milk to the crumb mixture--stir well. Spoon the whole mixture over the rhubarb pieces. In a separate bowl add the 2/3 cup white sugar and cornstarch--stir to mix. Sprinkle the white sugar mixture all over the top of the batter. SLOWLY pour the boiling water evenly over the whole top. Bake at 350 degrees for 40-45 minutes or until rhubarb is tender.

#2878 - Cinnamon Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup white sugar + extra in a bowl for rolling
1 cup Domino's powdered sugar
1 cup canola oil
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cream of tartar
4 1/3 cups flour
1 cup chopped pecans

In a mixer add butter, 1 cup white sugar, powdered sugar and canola oil--beat. Add eggs and vanilla--beat. Add salt, baking soda, cinnamon and cream of tartar--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped pecans--stir until mixed. Roll the dough into 1" balls and roll each dough ball in a bowl of white sugar. Place them on greased cookie sheets and use the bottom of a drinking glass to flatten each cookie (greasing the bottom of the glass if necessary). Bake at 375 degrees for 10-12 minutes.

#2877 - Chocolate Coconut Cream Pie

(by Shirley McNevich)

1 - 9" pie crust dough
2/3 cup white sugar
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 egg yolks
1 TBSP butter
2 tsp. vanilla
1/2 cup Baker's angelflake coconut
Chocolate layer: 3 TBSP Hershey's cocoa; 3 TBSP white sugar; 2 TBSP milk
Meringue: 3 egg whites; 1/4 tsp. cream of tartar; 6 TBSP white sugar

Spray a pie plate with Pam, insert the pie dough, flute the edges of the dough, spray the inside of the pie dough with Pam and bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. In a saucepan (no heat yet) add 2/3 cup white sugar, 1/3 cup cornstarch and salt--stir well. Slowly add milk--stir until mixed. Turn heat to medium--cook/stir mixture until bubbling and thickened. Turn heat back to low--cook/stir 2 minutes longer. Remove from heat. In a bowl add egg yolks--beat with a fork. Take 3 spoonfuls of the hot sugar mixture and put it in with the beaten egg mixture--beat the eggs again. Now pour the whole egg mixture into the hot sugar mixture--stir well. Place the sugar mixture over medium heat--cook/stir until boiling. Once boiling, cook for 2 more minutes. Remove from heat--add butter and vanilla to hot sugar mixture--stir well. Pour 1 1/2 cups of the hot sugar mixture into a bowl and add the angelflake coconut to it--stir and set it aside. In a separate bowl add the cocoa, 3 TBSP white sugar and milk--stir well. Add the cocoa mixture to the hot sugar mixture--stir well. Cook and stir the sugar mixture again until boiling. Remove hot sugar mixture from heat--pour 1 cup of the hot sugar mixture into the baked pie crust. Pour the coconut mixture evenly over the top. Carefully pour the rest of the hot sugar mixture over the top. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pie using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Bake at 350 degrees for 12-15 minutes or until meringue is lightly browned. Cool completely. Refrigerate until cold.