#3358 - Corned Beef and Sauerkraut Casserole

(by Shirley McNevich)

1 3/4 cups sauerkraut (well drained)
1/2 lb. sliced corned beef (diced)
2 cups shredded Swiss cheese
1/4 cup Thousand Island dressing
2 tomatoes (washed and sliced)
2 TBSP butter + 4 TBSP butter
1 cup crushed seasoned rye crackers (coarsely crushed)

Grease a 2 qt. casserole dish. Layer 1/2 of the sauerkraut in the bottom of the dish, then 1/2 of the corned beef pieces, then 1/2 of the shredded Swiss cheese, then remaining sauerkraut, then remaining corned beef pieces, then remaining shredded Swiss cheese. Drop spoonfuls of Thousand Island dressing evenly over the shredded Swiss cheese. Spread all of the tomato slices over the top. Dot 2 TBSP butter over the tomato slices. In a bowl add 4 TBSP butter--melt in the microwave. Add crushed crackers to the melted butter--stir to mix. Spread the cracker mixture all over the top of the tomatoes. Bake at 400 degrees for 25-35 minutes or until bubbling hot.

#3357 - Brown Sugar Pecan Bars

(by Shirley McNevich)

1/4 cup butter
1 cup Domino's dark brown sugar (packed)
1 egg
3/4 cup flour
1 tsp. baking powder
1 tsp. vanilla
1/4 cup chopped pecans
Domino's powdered sugar (for sprinkling)

Melt the butter. In a mixer add melted butter and brown sugar--beat. Add the egg--beat. Add flour and baking soda--beat. Remove bowl from mixer--add vanilla and chopped pecans--stir well. Pour batter into a greased 8" square cake pan. Bake at 350 degrees for 18-20 minutes. Cool completely. Dust the whole top with powdered sugar before cutting.

#3356 - Brown Sugar Sweet Potatoes

(by Shirley McNevich)

5 raw sweet potatoes
1/4 tsp. salt
1/2 cup softened butter
2 beaten eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 cup white sugar
2 TBSP heavy cream
3 TBSP flour
3/4 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans

Wash the sweet potatoes and poke them each a few times with the tines of a fork. Place them on a cookie sheet and bake them at 350 degrees for 35-40 minutes or until they are starting to soften. Cool the sweet potatoes until you can safely handle them. Peel the sweet potatoes, cut them into smaller pieces and place them in a large bowl--mash them with a potato masher. Add the salt, 1/4 cup softened butter, beaten eggs, vanilla, cinnamon, white sugar, and heavy cream--mash again with the potato masher, then stir with a spoon until well mixed. Spread the mixture evenly in a greased 9 x 13 glass baking dish. Topping: in a bowl add 1/4 cup butter, flour, brown sugar and chopped pecans--mix with a pastry blender to make crumbs. Spread the crumb mixture all over the top of the sweet potato mixture. Bake at 350 degrees for 25-35 minutes or until top is browned.

#3355 - Amish Shell Macaroni Salad

(by Shirley McNevich)

1lb. small shell pasta1/2 cup finely chopped celery (including some of the yellow leaves)
1/2 cup grated carrots
1/4 cup finely chopped onions (optional)
1/4 cup chopped green bell peppers
6 hard boiled eggs
2 cups Miracle Whip salad dressing
1/4 cup cider vinegar
3/4 cup white sugar
2 TBSP French's yellow mustard
paprika for sprinkling

Cook and drain pasta shells according to box directions--do NOT rinse. In a bowl add Miracle Whip, cider vinegar, white sugar and mustard--stir well. Peel and chop 5 of the hard boiled eggs. To the Miracle Whip mixture add chopped celery, grated carrots, chopped onions, chopped green bell peppers and chopped eggs--stir well. Add drained pasta shells--stir carefully to mix. Taste--if too sweet add more mustard or cider vinegar and stir again. If too sour, add a little more white sugar and stir again. Peel the last hard boiled egg, slice the egg and arrange the slices over the top. Sprinkle paprika over the egg slices. Cover and refrigerate overnight.

#3354 - Caramel Toffee Pie

(by Shirley McNevich)

1/2 cup caramel ice cream topping4oz. SKOR toffee candy bars OR Heath candy bars (crushed)
1 - Keebler ready-made graham cracker crust
4oz. Philadelphia cream cheese (softened)
2 TBSP white sugar
1 TBSP milk + 2 cups milk
1 - 8oz. Cool Whip (thawed)
2 - 6oz. boxes Jell-O butterscotch pudding

In a mixer add cream cheese--beat. Add 1 TBSP milk and the white sugar--beat. Remove bowl from mixer--add HALF of the Cool Whip--stir until mixed. Spread the mixture into the graham cracker crust. Sprinkle HALF of the crushed toffee candy bars over the top. In a mixer add 2 cup milk and both boxes of butterscotch pudding mix--beat until thickened. Spread the butterscotch pudding mixture over the top of the pie. Sprinkle the rest of the crushed toffee candy bars over the top. Refrigerate overnight. When ready to serve, spread the rest of the Cool Whip over the top of the pie and drizzle the caramel ice cream topping over the Cool Whip.

#3353 - Butterscotch Pie

(by Shirley McNevich)

1/4 cup softened butter1 cup Domino's dark brown sugar (packed)
4 TBSP flour
2 cups milk
3 egg yolks (save the whites)
1 tsp. vanilla
pinch of salt
1 - 9" pie crust dough
Meringue Topping: 3 egg whites; 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 6 TBSP white sugar

Grease a pie plate, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Bake at 350 degrees until crust is done, then cool completely. In a saucepan over medium low heat add butter and brown sugar--cook/stir until butter is melted and brown sugar is dissolved. Remove from heat. Beat egg yolks and set them aside. In a bowl add flour and 1 cup milk--stir well. Add beaten egg yolks and salt--stir until mixed. Add remaining 1 cup milk--stir until mixed. Put the brown sugar mixture back on the stove over medium low heat and add the flour mixture--cook/stir until thickened (it takes a LONG time, at least 30 minutes). Once thickened, remove from heat and add vanilla--stir for a few minutes until nice and thick, then let it cool until just warm. Meringue--in a mixer add 3 eggs whites, 1/2 tsp. vanilla and 1/4 tsp. cream of tartar--beat until peaks forms. Slowly add 6 TBSP white sugar while beating--beat until stiff peaks form. Spread the meringue over the warm pie making sure all edges of the pie are covered. Dip your finger in warm water and make a swirl pattern in the meringue. Bake at 350 degrees for 14-15 minutes or until meringue has a nice golden brown color. Cool completely. Refrigerate until cold.

#3352 - Chocolate Cheese Pound Cake

(by Shirley McNevich)

1 cup softened butter1 - 8oz. Philadelphia cream cheese (softened)
3 cups white sugar
6 eggs
2 tsp. vanilla
2 1/4 cups CAKE flour
1 tsp. baking powder
3/4 cup Hershey's cocoa
Domino's powdered sugar (for sprinkling)

Grease a 10" bundt cake pan. In a mixer add butter and cream cheese--beat. Add white sugar--beat. Add eggs and vanilla--beat. Add baking powder and cocoa--beat. Slowly add flour--beat until mixed, then beat for 3 minutes. Pour batter into the greased bundt cake pan. Bake at 325 degrees for 75-90 minutes. Cool completely, loosen the edges and invert cake on to a cake plate. Dust with powdered sugar if desired.

#3351 - Cheese Pound Cake

(by Shirley McNevich)

1 1/2 cups softened butter1 - 8oz. Philadelphia cream cheese (softened)
3 cups white sugar
6 eggs
3 cups flour
2 tsp. vanilla
Domino's powdered sugar (for dusting)

In a mixer add butter and cream cheese--beat. Add white sugar--beat. Add eggs--beat. Add vanilla--beat. Slowly add flour--beat. Pour batter into a greased bundt cake pan. Bake at 300 degrees for 90 minutes. Cool completely. Loosen the edges of the cake, then invert on to a cake plate. Dust with powdered sugar if desired.

#3350 - Parmesan Turkey Meatballs

(by Shirley McNevich)

1lb. ground chicken2 egg whites
2 TBSP 4C Italian breadcrumbs
1 TBSP fresh grated Parmesan cheese
3 TBSP pasta sauce + extra for dipping
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
3/4 cup shredded mozzarella cheese

Grease a 9 x 13 cake pan. In a bowl add ground chicken, egg whites, breadcrumbs, Parmesan cheese, 3 TBSP pasta sauce, salt, pepper, Italian seasoning, onion powder, garlic powder and shredded mozzarella cheese--mix with your hands. Shape the chicken mixture into walnut sized meatballs and place them in the greased cake pan. Bake at 350 degrees for 20-30 minutes or until browned. While the meatballs are baking, heat some extra pasta sauce to use for dipping with the meatballs.

#3349 - Parmesan Baked Chicken

(by Shirley McNevich)

1/2 cup Egg Beaters1/4 cup milk
3/4 cup fresh grated Parmesan cheese
3/4 cup 4C Italian breadcrumbs
2 tsp. oregano
1 tsp. paprika
1/4 tsp. fresh ground black pepper
1/4 cup butter (melted)
5lbs. chicken pieces

In a bowl add egg beaters and milk--whisk to mix. In a second bowl add Parmesan cheese, breadcrumbs, oregano, paprika and pepper--stir to mix. Grease two 9 x 13 cake pans to hold the chicken. Dip each chicken piece in the egg mixture, then coat in the spice mixture. Place the chicken piece in one of the pans. Repeat with all chicken pieces. Carefully drizzle the melted butter over the tops of all the chicken pieces. Bake at 375 degrees for 50-60 minutes or until chicken is done.

#3348 - Oven Baked Chicken

(by Shirley McNevich)

10 chicken pieces1 tsp. oregano
1 tsp. garlic salt
2 tsp. paprika
2 tsp. fresh ground black pepper
1 tsp. salt
1 cup flour
1/3 cup butter
1/3 cup canola oil

Add butter and canola oil to a 9 x 13 cake pan. Bake at 375 degrees until butter melts, then remove from oven and stir well. Set the pan aside. In a paper bag add oregano, garlic salt, paprika, pepper, salt and flour--close bag and shake to mix. Dip both sides of one piece of chicken in the melted butter mixture, drop it in the spice bag, close the bag and shake the bag to coat. Place the coated chicken piece on a plate. Repeat with all chicken pieces. Place all coated chicken pieces in the pan where you had the butter mixture. Bake at 375 degrees for 45 minutes, then use tongs to turn all chicken pieces and bake 10-15 minutes longer or until chicken is done.

#3347 - Baked Oatmeal

(by Shirley McNevich)

1 1/2 cups Quaker quick oats
1/2 cup white sugar
1/2 cup milk
1/4 cup melted butter
1 beaten egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla
Domino's dark brown sugar (for sprinkling)
sliced fresh fruit or berries (your choice of type)

In a bowl add quick oats, white sugar, milk, melted butter, beaten egg, baking powder, salt and vanilla--stir until mixed. Spread mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20-30 minutes or until edges are golden brown. Remove from oven--spoon mixture into bowls and top with brown sugar and fresh fruit.

#3346 - Amish Biscuits

(by Shirley McNevich)

2 cups flour
3/4 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
4 TBSP Crisco shortening
1 cup buttermilk

In a bowl add flour, salt, baking powder and baking soda--stir to mix. Add the Crisco--mix with a pastry blender to make crumbs. Add the buttermilk--mix just until combined (dough will be sticky). Flour your counter, place the dough on the flour, flour the top of the dough and roll dough out to 1/2" thick. Cut biscuits with a biscuit cutter or the top of a drinking glass. Place the biscuits on greased cookie sheets. Bake at 425 degrees for 13-15 minutes.

#3345 - Holiday Amish Sugar Cakes

(by Shirley McNevich)

Note: these are large, puffy cookies and are not too sweet, so be generous when sprinkling the colored sugar.

1 cup butter flavored Crisco
2 cups white sugar
3 eggs
2 tsp. vanilla
3 1/2 cups flour
1 TBSP baking powder
1 tsp. baking soda
1 tsp. cream of tartar
a pinch of salt
1 cup buttermilk
red and green colored sugar for sprinkling

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, cream of tartar and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Drop batter by heaping tablespoonfuls on to greased cookie sheets (3" apart). Sprinkle colored sugar over the tops of the cookies. Bake at 350 degrees for 10-12 minutes or until browned around the edges.

#3344 - Old Fashioned Berry Crumb Pie

(by Shirley McNevich)

1 pie crust dough
3 cups fresh berries (if using large berries, slice them)
3 TBSP minute tapioca
1 tsp. fresh squeezed lemon juice
2/3 cup white sugar (more if necessary)
1 cup flour
pinch of salt
1/2 cup white sugar
1/4 cup softened butter

Crumbs: in a bowl add flour, salt, 1/2 cup white sugar and butter--mix with a pastry blender to make crumbs, then set aside. Grease a pie plate with Pam, insert the dough, flute the edges, and spray the inside of the dough with Pam. In a bowl add the berries, tapioca, lemon juice and 2/3 cup white sugar--stir to mix. If your berries are sour, you may need to add a little more white sugar. Pour the berry mixture into the pie crust. Cover the edges of the pie crust with foil. Bake at 425 degrees for 30 minutes, remove from oven, remove the foil, sprinkle the crumbs all over the top and return to oven 15 minutes longer or until crumbs and outer edge of pie dough are browned. Cool completely.

#3343 - Christmas Wreath Punch

(by Shirley McNevich)

1 jar red maraschino cherries (drained)
1 jar green maraschino cherries (drained)
2 - 3oz. boxes cherry Jell-O
2 cups boiling water
2 - 6oz. cans frozen lemonade concentrate
8 cups cold Ocean Spray cranberry juice cocktail
6 cups cold water
2 - 2 liter bottles ginger ale (cold)

In a round Jell-O mold add the drained red and green maraschino cherries. Slowly pour water into the mold until the cherries are completely covered, then freeze the mold overnight. The next day in a very large bowl add both boxes of cherry Jell-O and the boiling water--stir until mixed. Add both cans of frozen lemonade--stir until melted and smooth. Add 8 cups cold cranberry juice cocktail and 6 cups water--stir well. Remove the jell-o mold from the freezer, run a little water on it and remove the cherry mold--place the cherry mold in the center of a large punch bowl (cherry side up). Slowly pour the punch mixture over the cherry mold. Once all of the punch is in the punch bowl, add 1 bottle of ginger ale at a time (to your taste).

#3342 - Bell Pepper Steak

(by Aunt Eileen [Knouse] Carter)

1 1/2 lbs. steak
salt
pepper
olive oil
1 green bell pepper (washed, seeded and sliced intro strips)
1 onion (chopped)
1/2 cup sliced fresh mushrooms
1 or 2 garlic cloves (minced)
2 TBSP soy sauce (more if you wish)
2 TBSP cornstarch
1 cup water

Salt and pepper both sides of the steak, then cut it into cubes. In a skillet over medium heat add a little olive oil, cubed steak pieces, sliced green bell peppers, chopped onions, sliced mushrooms, and minced garlic--cook/stir until meat is browned and green bell peppers are tender. Add soy sauce and cornstarch--stir well. Slowly add water--stir well. Turn heat back to low and simmer for 20 minutes or until most of the water evaporates and everything is hot.

#3341 - Cowboy Beans

(by Shirley McNevich)

2 cups raw (dry) red kidney beans
1 quart cold water
1 cup diced onions
2 cloves garlic (minced)
1/3 cup minced green bell peppers
1 - 8oz. can Hunt's tomato sauce
1/8 tsp. fresh ground black pepper
2 1/4 tsp. salt
2 TBSP chili powder

Wash the dry red kidney beans, then drain them and place them in a large bowl. Pour 1 quart cold water over the beans and let them soak overnight. The next day drain the beans but reserve 5 cups of the bean water (if you don't have quite 5 cups, add more water to make 5 cups). In a Dutch oven add the drained beans, 5 cups of the bean water, diced onions, minced garlic, tomato sauce, minced green bell peppers and black pepper--stir to mix. Cover the Dutch oven and cook over medium heat until boiling, then turn heat back to low and cook until beans are tender (2 to 2 1/2 hours). If beans get too dry add a little boiling water and stir again. When beans are tender, add the salt and chili powder--stir well. Taste--add more salt/pepper/chili powder to your taste. Optional: if you like sour beans, add apple cider vinegar to your taste and stir again.

#3340 - Strawberry Snowball Cake

(by Aunt Eileen [Knouse] Carter)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1/2 cup white sugar (more if you wish)
2 - 10oz. bags frozen strawberries (thawed but NOT drained)
2 - 8oz. containers Cool Whip
1 box angelfood cake mix
Baker's angelflake coconut
a few whole strawberries (sliced)

Prepare angelfood cake according to box directions, then cool the cake completely. In a large bowl add strawberry Jell-O powder and boiling water--stir with a whisk until dissolved. Add white sugar and thawed strawberries/juice--stir well. Taste--add more white sugar if desired, then stir again. Refrigerate until mixture starts to gel, then remove from refrigerator. Break the angelfood cake into walnut sized pieces. Add the cake pieces and one container of Cool Whip to the Jell-O mixture--stir to mix. Spread the whole mixture into a glass baking dish. Spread the second container of Cool Whip over the whole top. Sprinkle some coconut over the top of the Cool Whip. Arrange some sliced strawberries over the top. Refrigerate until cold.

#3339 - Smooth Peanut Butter Fudge

(by Aunt Eileen [Knouse] Carter)

1lb. Domino's powdered sugar
1/2 cup milk
8oz. Fluff marshmallow
8oz. Jif smooth peanut butter
2 TBSP butter
1 TBSP vanilla

In a saucepan add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, continue cooking/stirring for exactly 5 minutes. Remove from heat--add Fluff, peanut butter, butter and vanilla--stir briskly until everything is melted and smooth. Pour batter into a foil lined fudge pan. Cool completely. Refrigerate overnight, dump fudge onto a cutting board, peel off the foil, then cut fudge into squares.

#3338 - Sweet Chocolate Cake

(by Aunt Eileeen [Knouse] Carter)

1 cup white sugar
1 cup Domino's dark brown sugar
1/2 cup Crisco shortening
1 cup buttermilk
2 eggs
1 square of Baker's German Sweet Chocolate--dissolved in 1/2 cup boiling water
1 tsp. baking soda
2 tsp. vanilla
2 1/2 cups CAKE flour
1/2 tsp. salt

Sift the flour into a bowl, then sift the same flour THREE more times. In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add buttermilk--beat. Add baking soda, vanilla and salt--beat. Add boiling water/chocolate mixture--beat. Slowly add sifted cake flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3337 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10oz. bag frozen mixed vegetables (thawed and drained)
1 cup cooked chicken pieces (bite sized)
1/2 cup milk
1 egg
1 cup Bisquick

In a 9" greased pie plate add the cream of chicken soup, drained mixed vegetables and chicken pieces--stir carefully with a spoon until mixed. In a bowl add milk, egg and Bisquick--mix until batter forms. Spread the batter evenly over the top of the chicken mixture. Bake at 400 degrees for 30 minutes or until top is golden brown. Let is sit for a few minutes before cutting and serving.

#3336 - Coconut Buttermilk Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1/4 cup softened butter
1 cup white sugar
1/3 cup buttermilk
2 eggs
1/4 tsp. salt
1 tsp. vanilla
4oz. Baker's angelflake coconut

Grease a pie plate, insert the pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. In a mixer add butter and white sugar--beat. Add buttermilk--beat. Add eggs--beat. Add salt and vanilla--beat. Remove bowl from mixer--add coconut--stir until mixed. Pour batter into prepared pie dough. Bake at 350 degrees for 35-45 minutes or until set. If you don't want the exposed crust to get too brown, cover the edges of the pie with foil before baking and remove this foil during the last 10-12 minutes of baking.

#3335 - Beer Battered Onion Rings

(by Shirley McNevich)

3 really large onions
1 cup flour
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. black pepper
1 cup of beer
canola oil for frying

Wash and peel onions, then slice them and separate them into rings. In a bowl add flour, paprika, salt and black pepper--whisk to mix. Add beer--stir with a whisk until mixed and all beer foam is gone. Fill a cast iron skillet with an inch or two of canola oil--turn heat to medium and heat the oil until very hot. Dip one onion ring into the batter at a time, let excess batter drip off, then place it into the hot oil. If the oil doesn't sizzle when you place the onion ring in the oil, your oil is not hot enough. Repeat with more onion rings (you can do a few onion rings at a time as long as they are not touching each other). Cook onion rings until bottoms are browned and crispy, then flip them using tongs and cook until other side is also browned and crispy. Remove them from the oil and place them on paper towels to soak up extra grease. Repeat with remaining onion rings.

#3334 - Holiday Mints

(by Shirley McNevich)

8oz. Philadelphia cream cheese (softened)
2lbs. Domino's powdered sugar
1/4 to 1/2 tsp. spearmint oil OR peppermint oil
green food coloring
red food coloring

Sift both boxes of powdered sugar evenly into two separate bowls (1lb. of sifted powdered sugar in each bowl). In a mixer add 1/2 of the cream cheese--beat until smooth. Slowly add 1 bowl of powdered sugar, a few drops of green food coloring and 1/4 tsp. spearmint oil while beating, and continue until all powdered sugar is added. Place green dough on your counter and knead it until smooth in texture. Measure 1/2 tsp. of the green dough, roll it into a ball, place it on a wax lined cookie sheet and press it down lightly with the tines of a fork. Continue until green dough is used up. In a mixer add the remaining 1/2 of the cream cheese--beat until smooth. Slowly add the remaining bowl of powdered sugar, a few drops of red food coloring, and 1/4 tsp. spearmint oil while beating, and continue until all powdered sugar is added. Place red dough on your counter and knead it until smooth in texture. Measure 1/2 tsp. of the red dough, roll it into a ball, place it on a wax lined cookie sheet and press it down lightly with the tines of a fork. Continue until red dough is used up.

#3333 - Sweet and Sour Green Beans

(by Shirley McNevich)

2 - 15oz. can green beans (drained but save the liquid)
6 slices bacon (chopped before cooking)
1/2 to 1 cup chopped onions
1 TBSP flour
1/4 cup cider vinegar (more if necessary)
2 TBSP white sugar (more if necessary)
1 tsp. salt
1/4 to 1/2 tsp. pepper
fresh grated Parmesan cheese (optional)

Drain the green beans and save 3/4 cup of the juice. In a skillet over medium heat add bacon pieces--cook/stir until browned. Add chopped onions--cook/stir with the bacon until onions are tender. Add flour--stir, then cook 2 minutes longer. Add cider vinegar and 3/4 cup of the green beans juice--stir. Add white sugar, salt and pepper--stir, then bring to a boil. Once boiling, turn heat back to low and add the drained green beans--cook/stir until green beans are hot. Taste--if too sour add a little more white sugar and stir again. If too sweet, add a little more cider vinegar and stir again. Place mixture in a serving bowl and top with fresh grated Parmesan cheese (optional).

#3332 - Seasoned Potato Skins

(by Shirley McNevich)

6 red potatoes OR other baking potatoes
2 TBSP butter (melted)
Lowry's seasoned salt (to your taste)
fresh grated Parmesan cheese (as much as you wish)
shredded cheddar cheese (as much as you wish)
6 bacon strips (cooked and crumbled)
1 pint Breakstone's sour cream
chopped chives for topping (optional)

Cut a slit into each potato and bake them until tender, then let them cool for 1 hour. Slice each potato in half and scoop out some of the potato flesh (you can save the flesh for something else or discard it). Brush the melted butter all over the insides and outsides of the potato skins (don't be stingy), sprinkle seasoning salt and grated Parmesan cheese on the insides of the potato skins and place them on a greased baking sheet. Bake at 425 degrees for 8-10 minutes or until hot and crispy. Remove from oven and generously put crumbled bacon and shredded cheddar cheese in each skin. Return to oven and bake a few minutes longer until cheese is melted. When ready to serve, place a spoonful of sour cream on top of each potato skin and sprinkle chopped chives over the sour cream.

#3331 - Sharp Cheese Potato Casserole

(by Shirley McNevich)

6 medium red potatoes
1 TBSP butter
1 TBSP flour
1 cup milk
1/2 tsp. salt + 1 tsp. salt
1 cup grated sharp cheese + extra for topping (buy the sharpest cheese you can find)
fresh ground black pepper (to your taste)

Wash and peel the potatoes, place them in a pot, cover them with water and add 1 tsp. salt--cook over medium heat until potatoes are tender. Drain the potatoes (do NOT rinse them) and let them cool so you can handle them. Thinly slice the potatoes and place them in a greased casserole dish. In a skillet over low heat add butter--melt. Add flour--cook/stir until mixture bubbles. Turn heat up a bit--add milk and cook/stir until mixture thickens. Add 1/2 tsp. salt and grated sharp cheese--cook/stir until cheese melts and you have a thick cheese sauce. Slowly pour the cheese sauce over the top of the potatoes in the casserole dish. Sprinkle fresh ground black pepper over the top of the mixture (if you wish). Bake at 350 degrees for 20 minutes, remove from oven, sprinkle more grated cheese all over the top, return to oven and bake until cheese is melted and mixture is heated through.

#3330 - Fresh Orange Juice Punch

(by Shirley McNevich)

1 quart fresh squeezed orange juice (cold)
3 quarts red Hawaiian punch (cold)
2 oranges (sliced; seeds removed)
1 jar maraschino cherries (drained but save the juice; slice drained cherries in half)

In a large punch bowl add cold orange juice, drained maraschino cherry juice and Hawaiian punch--stir to mix. Float the orange slices and drained cherries on the top of the punch (cherries will sink so stir before dipping and serving). Add ice as needed.

#3329 - Candy Cane Cookies

(by Shirley McNevich)

1 cup softened butter
1 tsp. salt
1 cup white sugar
2 eggs
2 tsp. vanilla
2 tsp. peppermint extract
red food coloring
3 1/2 cups flour
unwrapped candy canes (as needed)

Place one unwrapped candy cane in a heavy duty Ziploc bag and close the bag. Lightly tap the candy cane from the outside of the bag using a hammer, and continue until candy cane is broken into very small pieces. In a mixer add softened butter and white sugar--beat. Add eggs and vanilla--beat. Add peppermint extract and salt--beat. Add one drop of red food coloring at a time and beat--only add food coloring until batter is the color you desire. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets (or use a cookie gun). Sprinkle some crushed candy cane pieces on top of each cookie. If you have trouble with the candy cane pieces falling off, lightly press them into the top of each cookie using your finger. Bake at 375 degrees for 8-10 minutes.

#3328 - Cinnamon Oatmeal Nut Cookies

(by Shirley McNevich)

1 cup raisins
1 cup white sugar
1 cup Crisco shortening
3 eggs
2 cups flour
2 cups Quaker quick oats
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. ground cloves
6 TBSP leftover raisin water (explained below)
1/2 cup chopped nuts

Place raisins in a saucepan and cover them with water--bring them to a boil over medium heat. Once boiling, cook the raisins for 5 minutes. Remove from heat--measure out 6 TBSP of the raisin water and save for later, then drain the rest of the water from the raisins. In a mixer add white sugar and Crisco--beat. Add eggs and reserved raisin water--beat. Add oats, cinnamon, salt, baking soda, allspice and ground cloves--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 400 degrees for 10-12 minutes. Let them stand for 1 minute on the cookie sheets, then transfer them to paper towels using a spatula. Cool completely.

#3327 - Homemade Cracker Jacks

(by Shirley McNevich)

8 cups plain popped popcorn
1 cup roasted peanuts
3/4 cup Domino's dark brown sugar (packed)
1/4 cup butter
3 TBSP Kayro clear corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. vanilla

Grease a large jelly roll pan (pan with a lip on all sides) with Pam. Spread the popped popcorn evenly over the pan. Sprinkle the peanuts evenly over the popcorn. In a cast iron skillet add brown sugar, butter, corn syrup and salt--cook/stir over medium heat until butter is melted. Once butter is all melted, cook for 3 minutes WITHOUT STIRRING. Remove from heat--add baking soda and vanilla--stir briskly until mixed. Pour the hot mixture evenly over the popcorn (it's ok if you don't coat every single piece of popcorn). Use a greased spatula to gently mix the popcorn mixture, then spread it out again evenly in the pan. Bake at 300 degrees for 15 minutes. Cool completely. Break into pieces.

#3326 - Chewy Marshmallow Bars

(by Shirley McNevich)

1 cup butter (melted)
3 cups mini marshmallows
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 box Duncan Hines yellow cake mix
3 cups Cheerios cereal
1 can Eagle brand sweetened condensed milk (NOT evaporated)

Pour the melted butter into a 9 x 13 cake pan and shake pan back and forth to spread the melted butter evenly. Sprinkle the dry cake mix evenly over the top of the butter. Sprinkle the marshmallows evenly over the cake mix. Sprinkle the chocolate chips evenly over the marshmallows. Sprinkle the Cheerios evenly over the chocolate chips. Carefully pour the condensed milk evenly over the whole top. Bake at 350 degrees for 25 minutes or until golden brown. Cool completely. Cut into bars or squares.

#3325 - Homemade Soft Pretzels

(by Shirley McNevich)

1 envelope of yeast
1/4 cup warm water + 1 cup warm water + 4 cups water
a pinch of white sugar
2 tsp. salt
4-5 cups flour
softened butter (as needed)
4 tsp. baking soda
coarse salt for sprinkling

In a small bowl add the yeast and 1/4 cup warm water--stir to mix. In a separate small bowl add a pinch of white sugar and 1 cup warm water--stir to mix. In a large bowl add the yeast mixture, 2 tsp. salt and the white sugar mixture--stir to mix. Start out by adding 4 cups flour--mix to make dough. If dough is not stiff, add more flour and mix the dough until the dough is stiff. Put the dough on a floured counter and knead the dough for at least 10 minutes so that the dough is elastic. Place the dough in a bowl and spread the whole top of the dough with softened butter. Cover the bowl with a towel and let the dough raise for 45 minutes or until dough is doubled in size. Shape dough into 1/2" thick ropes and shape them into pretzel twists. In a saucepan add 4 cups water and the baking soda--bring to a boil. Carefully drop one pretzel dough into the boiling water at a time and boil it for 1 minute or until it floats to the surface. Use a slotted spoon to remove it, drain it as much as possible and place it on a greased cookie sheet. Repeat with all pretzel doughs, making sure that pretzel doughs don't touch each other on the cookie sheets. Sprinkle coarse salt on the pretzel doughs (if coarse salt doesn't stick well, use your finger to spread a little water over the tops of the pretzel doughs). Bake at 475 degrees for about 12 minutes or until golden brown.

#3324 - Sweet and Sour Lettuce

(by Shirley McNevich)

1 head of lettuce (torn into salad sized pieces)
1 pint mayo
1 cup white sugar
1/2 cup cider vinegar
6 hard boiled eggs (peeled and chopped)

In a large bowl add mayo, white sugar, cider vinegar and chopped eggs--stir to mix. Taste--if too sour add more white sugar and stir again; if too sweet add more cider vinegar and stir again. Add lettuce pieces--toss to coat. Serve as a salad.

#3323 - Leftover Turkey Au Gratin

(by Shirley McNevich)

2 1/2 cups water
1 - 5oz. package Betty Crocker au gratin potatoes
1/2 cup chopped onions
1/2 cup milk
2 TBSP butter
salt and pepper (to your taste)
2 cups frozen peas (thawed)
2-3 cups cooked turkey pieces

In a skillet over medium heat add the water, contents of the au gratin potatoes mix, chopped onions, milk and butter--cook/stir until boiling. Turn heat back to simmer and cook for 13-15 minutes or until potatoes are tender. Taste--add salt and pepper as necessary. Add drained peas and turkey pieces--turn heat up a bit and cook/stir until turkey and peas are hot. Remove from heat and let the mixture thicken 2-3 minutes before stirring and serving.

#3322 - Dutch Oven Sausage Pasta

(by Shirley McNevich)

1 TBSP olive oil
2 garlic cloves (minced)
1 onion (chopped)
1lb. Italian sausage (cut into thin coin shaped pieces)
2 cups chicken broth
1 - 15oz. can Italian style diced tomatoes
1/2 cup milk
8oz. raw spiral pasta
1 cup shredded cheese (your choice of type)
salt, pepper and oregano (to your taste)

In a Dutch oven over medium heat add olive oil, minced garlic, chopped onions and sausage pieces--cook/stir until sausage is browned. Slowly add chicken broth, diced tomatoes, milk and the raw pasta--stir until mixed. Add salt, pepper and oregano to your taste--cook/stir until boiling. Once boiling, turn heat back to simmer, put the lid on (tilted) and simmer for 12-15 minutes or until pasta is done to your liking. Remove from heat and remove the lid--sprinkle shredded cheese over the top. Place the lid back on for 2-3 minutes or until cheese is melted.

#3321 - Swiss Broccoli

(by Shirley McNevich)

8 cups frozen broccoli
1/2 cup butter
2 TBSP flour
1/2 of an onion (chopped)
1 1/4 cups milk
4 cups shredded Swiss cheese
2 beaten eggs
1 tsp. salt plus salt and pepper (to your taste)
crushed Ritz crackers (optional)

Cook broccoli according to box directions with 1 tsp. salt until tender--drain the broccoli. In a saucepan over medium heat add butter--melt. Add flour--cook/stir until smooth. Add chopped onions--stir. Slowly add milk while stirring--cook/stir until mixture is boiling, then cook for 1 more minute. Remove from heat--add salt and pepper--stir well. Add shredded Swiss cheese and beaten eggs--stir well. In a bowl add drained broccoli and the cheese mixture--toss to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 325 degrees for 20-30 minutes or until heated through. Remove from oven and cool slightly before serving. Optional--sprinkle crushed Ritz crackers all over the top during the last 10 minutes of baking time.

#3320 - Bacon Corn

(by Shirley McNevich)

1lb. bacon
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
32oz. whole kernel corn (drained)
salt and pepper (to your taste)

Chop the raw bacon into bite sized pieces. In a cast iron skillet add the bacon pieces--cook/stir over medium heat until bacon is browned but still soft. Drain off the bacon grease but save the grease. Add the chopped onions and chopped peppers to the bacon--cook/stir whole mixture until onions and peppers are tender (stirring constantly). Turn heat back to low--add the drained corn--cook/stir until corn is hot and tender. Optional--add a tsp. or two of bacon grease and stir well. Add salt and pepper to your taste--stir well.

#3319 - Multi Potato Salad

(by Shirley McNevich)

1 large sweet potato
3 red potatoes
3 russet potatoes
1 cup mayo
2 TBSP white sugar (more if you wish)
1 TBSP white vinegar (more if you wish)
1 tsp. salt
3/4 tsp. dill weed
onion salt (optional--your choice of amount)

Wash, peel and cube the russet potatoes. Wash and cube the red potatoes (do NOT peel). Wash, peel and cube the russet potatoes. Place all of the potatoes and 1 tsp. salt in a pot--add enough water to cover all of the potatoes. Bring the water to a boil over medium heat. Once boiling, turn heat back to low and cook until all potatoes are fork tender. Drain but do NOT rinse, then cool to room temperature. In a separate bowl add mayo, white sugar, dill weed and onion salt--stir until mixed. Taste--if you want it more sour, add more white vinegar and stir again. If you like it more sweet, add a little more white sugar and stir again. Add more salt if necessary--stir again. Pour the mayo mixture over the cooled potatoes--used a wooden spoon to toss/stir until potatoes are covered with the mayo mixture (it's ok if the sweet potato pieces don't hold up). Cover the bowl and refrigerate overnight before serving.

#3318 - Italian Brussels Sprouts

(by Shirley McNevich)

16oz. frozen Brussels sprouts (thawed and drained)
1 tsp. salt + extra for sprinkling
pepper (your choice of amount)
1/2 cup heavy cream
1/2 to 1 cup grated white cheddar cheese
1/2 cup Italian bread crumbs
2 TBSP butter

Place thawed/drained Brussels sprouts in a pot with 1 tsp. salt--cover them with water. Turn heat to medium and bring to a boil--once boiling, cook/stir sprouts about 10 minutes or until tender. Remove from heat--drain but do NOT rinse. Using a sharp knife, cut each sprout into four pieces. Place the sprout pieces in a greased baking dish and salt/pepper them to your taste. Slowly pour the heavy cream into the corner of the baking dish so it doesn't wash away the salt and pepper from the sprouts. Sprinkle the shredded cheese over the sprouts and sprinkle the breadcrumbs all over the top. Cut the butter into pieces and spread the butter pieces over the breadcrumbs. Bake at 400 degrees for 15-20 minutes or until bubbling and browned.

#3317 - Bacon Cheese Fries

(by Shirley McNevich)

1 bag of your favorite frozen French fries
6 slices of bacon
2 cups shredded cheddar cheese
Old Bay Seasoning--optional

Spread the frozen french fries on a greased cookie sheet and bake them according to bag directions. While the fries are baking, cook the bacon slices until crispy, drain the bacon on paper towels, and crumble the bacon. Once the fries are golden brown remove the cookie sheet from the oven. Turn the oven to broil and sprinkle the crumbled bacon and cheddar cheese all over the fries. Return the fries to the oven and broil until cheese is melted. Optional--sprinkle a little Old Bay Seasoning over the top of the melted cheese as soon as you take the fries out of the oven the last time.

#3316 - Frozen Sprinkle Cookies

(by Shirley McNevich)

3 cups sifted flour (measure before sifting)
1/4 tsp. salt
1/2 tsp. baking powder
2 sticks softened butter
1 cup white sugar
1 egg
2-3 tsp. vanilla
1 jar multi-colored round sprinkles

In a mixer add softened butter and white sugar--beat. Add egg and vanilla--beat. Add salt and baking powder--beat. Slowly add flour--beat. Place sprinkles in a bowl. Roll the cookie dough into 1" balls and roll each dough ball in the sprinkles. Set the dough balls very close together (but not touching) on a baking sheet so you can fit all of them on the same sheet. Place the sheet in the freezer for 30-40 minutes until very firm. Once they are firm, take the baking sheet out of the freezer and place it in the refrigerator for 30 minutes. Grease cookie sheets and place dough balls 2" apart (leaving remaining dough balls chilling in the refrigerator). Bake at 350 degrees for 13-14 minutes. Repeat with remaining dough balls.

#3315 - Mustard BBQ Sauce

(by Shirley McNevich)

2 TBSP butter
1/2 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. white pepper
1 tsp. fresh ground black pepper
2 TBSP chili powder
1/4 cup water
3/4 cup cider vinegar
1/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 cup French's yellow mustard

In a bowl add cayenne pepper, white pepper, black pepper, chili powder, brown sugar and white sugar--stir well to mix. In a saucepan over low heat add water and cider vinegar--stir. Add mustard and the dry ingredient mixture--stir well. Cook over low heat (simmer) for 1/2 hour, stirring occasionally. Add butter and soy sauce--cook/stir over low heat for an 10 additional minutes. Use sauce on grilled meats.

#3314 - Pork and Noodle Casserole

(by Shirley McNevich)

2lbs. pork steak (cubed)
water (if necessary)
2 cups chopped celery
1 medium onion (chopped)
2 -10.75oz. cans Campbell's cream of mushroom soup
salt
pepper
1 - 16oz. bag egg noodles
Velveeta cheese slices
crushed potato chips

In a skillet over medium heat add cubed pork steak, chopped celery and chopped onions--salt and pepper it to your taste, then cook/stir until meat is browned and vegetables are tender (adding a little water if necessary). Add both cans of mushroom soup--stir, turn heat back to simmer, and simmer while cooking the egg noodles. Cook egg noodles according to bag directions in salted water, then drain but do NOT rinse. Add the drained egg noodles to the pork mixture--stir. Pour the whole mixture into a Dutch oven and bake at 350 degrees for 1 hour or until meat is well cooked. When meat is done remove from oven, lay Velveeta cheese slices all over the top and spread crushed potato chips all over the top. Return to oven and bake just until cheese is melted.

#3313 - Apple Cider Vinegar Salad Dressing

(by Shirley McNevich)

1/4 cup apple cider vinegar
2 TBSP honey
1 TBSP Dijon mustard
1/2 cup olive oil
1 garlic clove (minced)
salt and pepper (to your taste)

In a blender add cider vinegar, honey, Dijon mustard, olive oil, minced garlic, salt and pepper--beat until well mixed. Taste--if too sour add more honey and beat again. If too sweet add more cider vinegar and/or mustard and beat again. Use immediately over fresh salad greens. Recipe can be doubled, tripled, etc.

#3312 - Mashed Turnips

(by Shirley McNevich)

6 red potatoes
2 large turnips
1/2 cup cream (room temperature)
1 stick butter (melted)
1/2 cup Breakstone's sour cream
salt
pepper

Scrub/wash the potatoes. Peel the turnips but NOT the potatoes. Cube the turnips and the potatoes. Place the cubed turnips and cubed potatoes in a pot--cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook them until tender (12-15 minutes). Drain but do NOT rinse the potatoes and turnips. In a large bowl add the drained turnips and drained potatoes--mash with a potato masher. Add the cream, melted butter and sour cream--stir well. Mash more if necessary. Add salt and pepper to your taste--stir well.

#3311 - Ground Beef Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
9oz. green beans (cooked and drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
2 cups prepared mashed potatoes
1 can French's french fried onions
1/2 cup shredded sharp cheddar cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned, then drain off any grease. Add cooked green beans, tomato soup and water--stir to mix. Pour the whole mixture into a greased 2 qt. casserole dish. In a bowl add the prepared mashed potatoes and 1/2 of the can of french fried onions--stir to mix. Spread the mashed potato mixture over the top of the beef mixture. Bake uncovered at 350 degrees for 25 minutes, remove from oven, spread the other 1/2 can of french fried onions and cheese all over the top. Return to oven and bake 10 minutes longer or until heated through and cheese is melted.

#3310 - Impossible Pineapple Cake

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda
2 cups flour
2 - 8oz. cans Dole crushed pineapple (including the juice)
Sauce: 1/4 cup Parkay margarine; 1/2 cup milk; 3/4 cup Domino's powdered sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped walnuts

In a mixer add white sugar, brown sugar and eggs--beat. Add baking soda--beat. Add both cans of pineapple/juice--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40 minutes. While the cake is baking, make the sauce: in a saucepan over low heat add Parkay--melt. Add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, cook for 1 more minute. Remove from heat--add coconut and chopped walnuts--stir to mix. Spread the sauce mixture over the top of the warm cake. Cool completely.

#3309 - Ritzy Mac and Cheese

(by Shirley McNevich)

8oz. raw elbow macaroni
8oz. Velveeta cheese (cubed)
1 - 10.75oz. can Campbell's condensed cheddar cheese soup
1/2 to 1 cup Breakstone's sour cream (use the full 1 cup if you love sour cream)
1/4 cup shredded fresh Parmesan cheese (NOT pre-grated Parmesan cheese)
1/2 cup milk
1/2 cup crushed Ritz crackers
2 TBSP butter (melted)
salt (to your taste)
pepper (to your taste)

Cook macaroni in salted water according to box directions to "al dente". Drain the macaroni but DO NOT rinse. In a large bowl add drained macaroni, Velveeta cubes, cheddar cheese soup, sour cream, shredded Parmesan cheese, milk, salt and pepper--stir carefully to mix. Pour the mixture into a greased glass baking dish. In a separate bowl add the crushed Ritz crackers and melted butter--stir to mix. Sprinkle the cracker mixture all over the top of the macaroni mixture. Cover the dish with foil and bake at 350 degrees for 30 minutes, remove the foil, and bake 10-15 minutes longer or until the top is golden brown. Remove from oven and let it sit a few minutes before serving.

#3308 - Hot Chicken Salad

(by Shirley McNevich)

4 cups bite sized cooked chicken pieces OR the same amount of leftover turkey
2 cups diced celery
2 cups 4C fine Italian breadcrumbs
1 cup mayo
1/2 cup milk
1/4 cup chopped onions (optional)
1/2 tsp. black pepper
1 tsp. salt
8oz. grated very sharp cheddar cheese

Spread the breadcrumbs on an UNgreased cookie sheet--bake at 350 degrees for 6-8 minutes or until golden brown. Cool completely. In a large bowl add chicken pieces, diced celery, mayo, milk, chopped onions, salt and pepper--mix well. Add grated cheese and toasted breadcrumbs--stir well. Spread the mixture in a greased glass baking dish. Bake at 350 degrees for 30-45 minutes or until heated through. Serve on bread or rolls.

#3307 - Dutch Oven Roast

(by Shirley McNevich)

1 - 3 to 4 lb. bottom round roast
salt
pepper
2 TBSP white vinegar
6 onions (sliced)
1 TBSP flour
1 cup water
olive oil

Pour some olive oil into a Dutch oven and swish it around until the whole bottom is greased. Slice the onions and place them in the Dutch oven. Salt and pepper (to your taste) the bottom and sides of the roast and place it on top of the onions. Drizzle
1 TBSP of white vinegar at a time over the top of the roast (2 TBSP total). Salt and pepper the whole top of the roast. Turn heat to high and cook until onions start to sizzle, then place the lid on the Dutch oven and turn heat back to simmer. Simmer the roast for 4 hours. After 4 hours, remove the roast and place it on a serving plate. Use tongs to remove the onions and place them all around the sides of the roast. To the drippings still in the Dutch oven add the water and flour--stir well to make the gravy. If gravy is too thick, add a little more water and stir again. If gravy is too thin, add a little more flour and stir again. Slice the roast and serve with the onions and gravy.

#3306 - Bacon BBQ Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts (more if you have a large crockpot)
your favorite BBQ sauce (enough to cover the chicken)
8 slices raw bacon (more if needed)
pepper
salt (optional; the bacon should make the chicken salty enough)

Rinse the chicken breasts in water, then pat them dry. Salt/pepper each side of each chicken breast. Wrap two slices of bacon around one of the chicken breasts and place it in a greased crockpot. Repeat with all chicken breasts. Pour your favorite BBQ sauce all over the chicken breasts until they are completely covered with BBQ sauce (if you have a large crockpot you'll probably need two or more large bottles of BBQ sauce). Cook on low for 8 hours. Note: if you don't use enough BBQ sauce and all of the chicken is not completely submerged in sauce, the chicken will be dry and tough. If you don't have enough BBQ sauce on hand, add the BBQ sauce to a bowl and add a few cup of water--stir well.

#3305 - White Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
3 eggs
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup Nestle's MINI semi-sweet chocolate bits

In a bowl add eggs--beat. Add white cake mix powder, cherry pie filling and mini chocolate bits--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#3304 - Muffin Hushpuppies

(by Shirley McNevich)

2/3 cup yellow cornmeal
1/3 cup flour
3/4 tsp. salt
1 tsp. baking powder
1/8 tsp. fresh ground black pepper
1/2 cup finely chopped onions
2 beaten eggs
2 TBSP butter (melted)
1/3 cup milk

Grease a mini muffin tin pan (it should have 24 mini muffin cups). In a bowl add yellow cornmeal, flour, baking powder, salt and pepper--stir to mix. In another bowl add chopped onions, milk, beaten eggs and melted butter--stir to mix. Pour egg mixture into flour mixture--stir just until mixed. Drop 1 TBSP of the batter into each of the greased mini muffin tin cups. Bake at 450 degrees for 10-11 minutes or until browned around the edges. Cool slightly before removing them from the mini muffin tin.

#3303 - Easy Turkey Meatballs

(by Shirley McNevich)

1lb. ground turkey
1 beaten egg
1/2 cup breadcrumbs
1/2 tsp. oregano
1/2 tsp. pepper
1/2 tsp. salt
1 cup chopped parsley
1/4 cup finely chopped onions
3 garlic cloves (minced)

In a small bowl add minced garlic, chopped onions, chopped parsley, salt, pepper and oregano--stir to mix. In a large bowl add ground turkey and beaten egg--mix with your hands. Sprinkle the onion mixture and breadcrumbs all over the turkey mixture--mix with your hands until well mixed. Spray a skillet with Pam. Shape the turkey mixture into 1" meatballs. Place half of the meatballs in the greased skillet--cook/stir over medium heat until outsides are browned and insides are cooked (6-8 minutes). Repeat with remaining meatballs. Optional: if you would rather bake them, place them in a greased glass baking dish and bake at 350 degrees for 30-35 minutes.

#3302 - Pumpkin Caramel Poke Cake

(by Sue Sheaffer - friend)

1 box Duncan Hines spice cake mix
1 cup Eagle brand condensed milk (NOT evaporated)
1 cup caramel dip
10-15 ginger snap cookies (coarsely crushed)
Frosting: 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 cup milk; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1/2 tsp. pumpkin pie spice (optional)

Cake: prepare cake in a 9 x 13 cake pan according to box directions. While the cake is still warm, poke holes 1" apart all over the cake using the handle end of a wooden spoon (poke all the way to the bottom). In a bowl add the Eagle brand milk and caramel dip--stir well to mix. Pour the caramel mixture evenly all over the top of the warm cake. Cool to room temperature, then refrigerate for 1 hour. Frosting: in a mixer add vanilla pudding mix, 1 cup milk, powdered sugar and pumpkin pie spice--beat until mixed, then beat until mixture starts to thicken. Remove bowl from mixer--add Cool Whip--stir to mix. Frost the cake with the frosting, then sprinkle the coarsely crushed ginger snaps all over the top of the frosting. Optional: drizzle additional caramel dip all over the top of the cake. Refrigerate until cold. Keep refrigerated. Optional: the pumpkin pie spice makes the frosting very spicy. If you don't like that much of a spice flavor, either substitute the pumpkin pie spice with cinnamon or skip it altogether.

#3301 - Pineapple Banana Dessert

(by Shirley McNevich)

1 - 3oz. box raspberry Jell-O
1 cup boiling water
1 cup pineapple juice
1 banana (peeled and sliced into coin shaped pieces)

In a bowl add raspberry Jell-O and boiling water--stir until dissolved. Add pineapple juice--stir to mix. Cool to room temperature, then refrigerate until it starts to thicken. When slightly thickened, add banana slices--stir. Refrigerate until cold.

#3300 - Cold Apple Cider Punch

(by Shirley McNevich)

1/2 gallon fresh apple cider (cold)
1 - 2 liter bottle ginger ale (cold)

Keep apple cider and ginger ale in the refrigerator until time to serve your punch. When ready to serve, in a large punch bowl add cold apple cider and slowly pour in the cold ginger ale while stirring. Stir well.

#3299 - Cheddar Cheese Mashed Potatoes

(by Shirley McNevich)

8 red potatoes
1 cup cold butter
8oz. cheddar cheese (shredded)
1/2 cup heavy cream
salt
pepper
chopped fresh chives (to your taste)

Wash and peel the potatoes, then cut them into chunks. Place the potato chunks in a pot and cover them with water. Cook/stir over medium heat and bring to a boil--cook until potatoes are fork tender (about 18-20 minutes). Drain the potatoes (DO NOT RINSE), then place them in a large bowl and mash them with a potato masher. Cut the cold butter into small pieces--add the butter pieces and shredded cheddar cheese to the mashed potatoes--stir well to mix. Cover the bowl for a few minutes to give the cheese and butter time to melt. Uncover the potatoes and add the heavy cream, salt (to your taste) and pepper (to your taste)--stir well. Taste--add more salt/pepper as needed, then stir again. If mashed potatoes are too stiff, add a little more heavy cream and stir again. If you don't like the small lumps, place mashed potatoes in a mixer and beat until smooth and creamy. Place mashed potatoes in a serving bowl and sprinkle the chopped fresh chives over the top.

#3298 - Tangy Sour Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
garlic salt
1 cup cider vinegar

Salt and pepper both sides of each chicken breast. Place the chicken breasts in a small greased glass baking dish. Slowly pour the cider vinegar all over the chicken breasts. Sprinkle garlic salt over the tops of the chicken breasts. Bake at 350 degrees for 40-50 minutes or until cooked through. NOTE: the apple cider vinegar makes the chicken VERY sour. If you don't like that much of a sour taste, use 1/2 cup water and 1/2 cup cider vinegar instead of a whole cup of cider vinegar.

#3297 - Cucumber and Onion Salad

(by Shirley McNevich)

3 large cucumbers (washed, peeled and sliced thin)
1 white onion (washed, sliced thin and separated)
1/2 cup white sugar
1 cup white vinegar
2 cups water
1 TBSP pepper (LESS if you wish)
salt to your taste

In a bowl add white sugar, white vinegar, water, pepper and salt--stir well. Alternate making layers of cucumber slices, then onion slices in a 2 qt. casserole dish. Keep alternating layers until you run out of cucumber slices and onions. Slowly pour the vinegar mixture all over the cucumbers/onions. If the mixture does not cover everything, make a second batch of the white vinegar mixture and pour over the cucumber/onion mixture. Place the lid on the casserole dish and refrigerate overnight. The next day, taste--add more salt if necessary.

#3296 - Bacon and Potato Soup

(by Shirley McNevich)

1 onion (chopped)
2 celery stalks (chopped--for more flavor you can also chop/add some of the yellow celery leaves)
1/2 lb. good quality bacon (cut into small pieces--more if you wish)
1 TBSP olive oil
4 cups whole kernel corn (drained)
1lb. red potatoes (washed and cut into bite sized pieces--leave the skins ON)
3 cups chicken broth
1 cup Half 'n Half
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 TBSP flour

In a Dutch oven add olive oil, chopped onions, chopped celery and bacon pieces--cook/stir until onions and celery are tender and bacon is cooked. Add chicken broth, corn, potato pieces, salt, pepper and paprika--cook/stir until boiling. Once boiling, turn heat back to simmer--simmer 20-25 minutes or until potatoes are tender. Measure 1 1/2 cups of the soup mixture and put it in a blender along with the flour--blend on high, then set on puree and beat until smooth. Pour the puree mixture into the soup mixture--stir well. Add Half 'n Half--stir well. Taste--add more salt/pepper if necessary, or other seasonings to your taste.

#3295 - Chocolate Chip Peanut Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup Jif peanut butter (smooth OR crunchy)
1/4 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/4 cup white sugar + extra white sugar for sprinkling
1/4 cup milk
1 egg
2 tsp. vanilla
1/2 cup Nestle's mini chocolate chips
1/2 cup finely chopped peanuts (only use 1/4 cup if using crunchy peanut butter)

In a mixer add butter, brown sugar and 1/4 cup white sugar--beat. Add egg and milk--beat. Add baking soda and salt--beat. Add vanilla--beat. Add peanut butter--beat. Slowly add flour--beat (if it gets too thick for the mixer, remove bowl and stir with a wooden spoon). Remove bowl from mixer--add mini chocolate chips and chopped peanuts--stir. Cover the bowl and refrigerate for 30 minutes. Scoop a heaping teaspoonful of batter and roll it into a ball. Place the ball on to a greased cookie sheet. Flatten the dough ball with a greased fork. Sprinkle a little white sugar over the top. Repeat with all batter. Bake at 350 degrees for 10-12 minutes. Let the cookies cool slightly before transferring them to paper towels.

#3294 - Whipped Strawberry Frosting

(by Shirley McNevich)

1 cup heavy whipping cream
1/3 cup white sugar
4 TBSP mashed fresh strawberries

Wash a few strawberries, then place them in a bowl and mash them with a potato masher (or beat them in a blender). In a mixer add whipping cream--beat until the mixture looks like whipped cream. Slowly add white sugar while beating. When mixture has nice consistency, add 4 TBSP of the mashed strawberries--beat just until combined. Use as a frosting for a cake or cupcakes. Keep the cake or cupcakes refrigerated.

#3293 - Pickled Peppers and Cabbage

(by Shirley McNevich)

1/2 of a green bell pepper (washed, seeded and diced)
2 1/2 cups shredded cabbage
1 rib of celery (diced)
3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. fresh ground black pepper

In a bowl add diced green bell peppers, shredded cabbage and diced celery--toss to mix. In a bowl add white sugar, vinegar, celery seed, salt and pepper--stir to mix. Taste--if too sour, add more white sugar and stir again. If too sweet, add more vinegar and stir again. Pour the vinegar mixture over cabbage mixture--toss to coat. If mixture seems to dry, make another batch of the vinegar mixture and add it to the cabbage mixture--toss to coat. Cover the bowl and refrigerate 3-4 hours. Optional: some people like sliced onions in this mixture.

#3292 - Quick Pickled Carrots

(by Shirley McNevich)

1 cup white sugar
1 tsp. salt
1 cup white vinegar
6 large carrots

Wash and peel the carrots, then cut them into sticks. In a large bowl add white sugar and salt--stir to mix. Add vinegar--stir until sugar and salt are dissolved. Add the carrot sticks--stir well. Cover the bowl and refrigerate for 24 hours.

#3291 - Cranberry Orange Punch

(by Shirley McNevich)

1 - 64oz. bottle Ocean Spray cranberry juice cocktail
1-2 cups orange juice (more if you wish)
1 orange (sliced)
1 lime (sliced)
1 - 2 liter bottle 7UP (cold)

The day before your event add cranberry juice and 1 cup of orange juice to a container--stir well. Taste--add more orange juice 1 cup at a time to your taste. Once you have the flavor you like, stir the punch well then cover and refrigerate the mixture overnight. When ready to serve, add 2 cups of cold 7UP at a time until you like the flavor, stirring after adding soda. Slice the oranges and limes and float them on the top.

#3290 - Red and White Grape Punch

(by Shirley McNevich)

1 - 64oz. Welch's red grape juice (cold)
1 - 64oz. Welch's white grape juice (cold)
2 - 2 liter bottles 7UP soda (cold)

In a punch bowl add HALF (32oz.) of the red grape juice and HALF (32oz.) of the white grape juice--stir to mix. When ready to serve, add cold 7UP soda to your taste. When you run out of punch, repeat with remaining grape juice, adding cold 7UP to your taste.

#3289 - Quick Cubed Chicken

(by Shirley McNevich)

1-2 TBSP olive oil
1 onion (chopped)
2 large boneless chicken breasts
salt and pepper (to your taste)
3 TBSP ketchup
2 TBSP soy sauce
3 TBSP white sugar
2 TBSP fresh lemon juice
1 tsp. fresh ground black pepper

In a bowl add ketchup, soy sauce, white sugar, lemon juice and black pepper--stir well and set aside. Slice each chicken breast in half, then cut all of the chicken into 1" pieces. Salt/pepper the chicken pieces to your taste. In a skillet over medium heat add olive oil and chopped onions--cook/stir until onions are tender. Add the chicken pieces--cook/stir until chicken is browned. Slowly add the ketchup mixture--cook/stir until boiling. Once boiling, turn heat back to simmer, put a lid on the skillet and simmer for about 30 minutes.

#3288 - Honey Chicken

(by Shirley McNevich)

2 large boneless chicken breasts (halved)
salt and pepper (to your taste)
1/4 cup honey
2 garlic cloves (minced)
2 TBSP fresh squeezed lemon juice
2 TBSP Dijon mustard
1 tsp. paprika
1/4 tsp. cayenne pepper

In a bowl add honey, minced garlic, lemon juice, Dijon mustard, paprika and cayenne pepper--stir well to mix. Salt and pepper both sides of the chicken breasts halves (to your taste). Cover a jelly roll pan (baking sheet with a 1" lip on all sides) with foil, then spray the foil with Pam. Brush the honey mixture all over both sides of each chicken breast and place them on the jelly roll pan. Bake at 425 degrees for 15 minutes, remove from oven, brush remaining honey mixture over the tops of the chicken breasts and return to oven for 10-20 minutes longer or until chicken is no longer pink.

#3287 - Spam and Eggs

(by Shirley McNevich)

1 - 12oz. can of Spam (sliced, then cut into bite sized pieces)
6 beaten eggs
shredded cheese (your choice of type)

Grease a large skillet and turn heat to medium. Add the beaten eggs, then sprinkle the Spam pieces evenly over the eggs. While continuing to cook, use a fork to mix the egg mixture all around until the eggs are almost done. Sprinkle shredded cheese all over the top and cook/mix with the fork until cheese is melted. You can top with some black pepper, but do NOT add salt as the Spam is already very salty.

#3286 - Hawaiian Cranberry Punch

(by Shirley McNevich)

46oz. red Hawaiian punch
46oz. apple juice
48oz. Ocean Spray cranberry juice
2 liters ginger ale (cold--more if necessary)
fresh orange slices
1 jar maraschino cherries

In a large punch bowl add Hawaiian punch, apple juice and cranberry juice--stir to mix. When ready to serve add the maraschino cherries (including the juice) and the cold ginger ale--stir. Float the orange slices on the top. Add ice cubes if necessary.

#3285 - Italian Tortellini Soup

(by Shirley McNevich)

12oz. Italian sausage (removed from casings and crumbled--more if you wish)
1 chopped onion
6 cloves of garlic (minced)
2 - 15oz. cans chicken broth
1 3/4 cups water
1 - 15oz. can Italian style diced tomatoes
1 - 9oz. package fresh cheese tortellini (found in the refrigerated aisle)
6oz. fresh baby spinach (torn into bite sized pieces where necessary)
3/4 tsp. dried basil
1/4 tsp. fresh ground black pepper
fresh shredded Parmesan cheese

In a Dutch oven add crumbled Italian sausage and chopped onions--cook/stir until meat is browned. Add minced garlic--cook/stir for another minute or two. Add chicken broth, water and diced tomatoes--cook/stir until boiling. Once boiling, add the tortellini a few pieces at a time--cook/stir for 8-10 minutes. Turn heat back to simmer--add baby spinach, dried basil and pepper--cook/stir for 3-4 minutes or until spinach is droopy. Serve in bowls and top with fresh grated Parmesan cheese.

#3284 - Ginger Ale Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 1/2 cups boiling water
1 cup sliced fresh peaches
1/2 cup ginger ale soda
Cool Whip

In a bowl add orange Jell-O powder and boiling water--stir until dissolved. Add peaches--stir. Cool to room temperature, then refrigerate until slightly thickened. Remove from refrigerator--add ginger ale--stir well. Pour mixture into glass serving bowl and refrigerate until firm. Spread Cool Whip over the whole top before serving.

#3283 - Dutch Apple Pie

(by Shirley McNevich)

1 unbaked pie crust dough
6 baking apples
3 TBSP flour
1 tsp. cinnamon
1 cup white sugar + 1 1/2 TBSP white sugar
1 cup Breakstone's sour cream

Wash, peel, core and slice apples (about 1/4" thick). In a bowl add flour and 1 cup white sugar--stir to mix. Add the sour cream to sugar mixture--stir well. Grease a deep dish pie plate with Pam, insert the pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. Place the apple slices in a microwave safe bowl--microwave them on high for 5 minutes, stir them, and microwave them on high for 5 more minutes. Add the sour cream mixture to the hot apple slices--stir well. Pour the apple mixture into the pie crust. Sprinkle the cinnamon and the 1 1/2 TBSP white sugar over the top of the apples. Cover just the edge of the pie crust with foil. Bake at 400 degrees for 10 minutes then, without opening the oven door, reduce heat to 350 degrees and bake for 35-45 minutes longer or until crust is browned and apples are tender (removing foil from pie crust edge 10 minutes before pie is done baking).

#3282 - Cast Iron Skillet Cake

(by Shirley McNevich)

1/3 cup Crisco shortening
1 cup milk
2 tsp. vanilla
2 cups + 2 TBSP flour
1 1/2 cups white sugar
4 tsp. baking powder
1 tsp. salt
4 egg whites
Domino's powdered sugar for sprinkling

In a mixer add Crisco and milk--beat for 3 minutes. Add vanilla--beat. In a bowl add flour, white sugar, baking powder and salt--stir to mix. Slowly add flour to milk mixture while beating. When batter is mixed, add egg whites and beat just until combined. Grease a 10" cast iron skillet with vegetable oil (including the sides)--DO NOT use Pam cooking spray. After greasing the skillet, lightly flour the skillet (including the sides). Pour batter into the greased/floured skillet. Bake in the oven at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely, then dust the whole top with powdered sugar before cutting and eating.

#3281 - Italian Spaghetti Squash

(by Shirley McNevich)

2 spaghetti squash
olive oil
1 jar marinara sauce
salt and pepper to your taste
oregano, garlic powder, Italian seasonings (optional)

Wash the spaghetti squash, slice each of them in half lengthwise and remove the seeds. Drizzle olive oil over all sides of the squash. Salt and pepper the cut sides of the squash with salt and pepper to your taste. Grease a jelly roll pan (baking sheet with a lip on all sides). Place the squash cut side down on the greased pan. Bake at 450 degrees for 30-45 minutes of until squash is tender. Remove from oven and cool until you can handle the warm squash. In a skillet add marinara sauce--heat on simmer while working with the squash. Use a fork or a spoon to scrape the squash strands from each piece of squash into a bowl, then discard the hulls. Repeat with all squash. Add squash strands to the marinara sauce--stir to mix. Turn heat to medium and cook/stir until mixture is hot. Taste--add oregano, garlic powder, Italian seasonings, etc. if you wish.

#3280 - Quick Pumpkin Pudding

(by Shirley McNevich)

1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
1 - 15oz. can Libby's canned pumpkin
1 tsp. pumpkin pie spice
thawed Cool Whip

In a mixer add pudding mix powder and evaporated milk--beat until pudding starts to set up. Remove bowl from mixer--put bowl in refrigerator for 7 minutes. Remove bowl from refrigerator and put it back on the mixer. Add the canned pumpkin and pumpkin pie spice--beat until smooth. Remove bowl from mixer and put the bowl in the refrigerator for a few hours (covered). When ready to serve, scoop pudding into serving bowls and top with Cool Whip.

#3279 - Stuffed Celery

(by Shirley McNevich)

1 1/4 cups mayo
4oz. jar pimentos (drained and chopped)
1 tsp. Worcestershire sauce
1 tsp. grated onions (optional; more if you wish)
1/4 tsp. fresh ground pepper
16oz. very sharp cheddar cheese (shredded finely)
24 - 4" celery pieces

Wash 6 ribs of celery, then place them upside down on paper towels to dry. Cut the celery ribs into 4" pieces. In a bowl add mayo, chopped pimentos, Worcestershire sauce, grated onions and pepper--stir well. Add all of the shredded cheese--stir to mix. Spread the cheese mixture into each piece of celery. If you have cheese mixture left over, cut more celery and stuff the extra celery as well. Note: pre-packaged shredded cheese is shredded too thickly and does not work well. Optional: sprinkle other seasonings over the tops if you wish (such as oregano, garlic powder, etc.) but do just one as a taste test first.

#3278 - Orange Lime Punch

(by Shirley McNevich)

1 - 64oz. bottle red Hawaiian punch (or 2 - 32oz. bottles)
1 - 12oz. can frozen limeade concentrate (thawed)
2 - 6oz. cans frozen orange juice concentrate (thawed)
1 - 2 liter bottle 7UP or Sprite soda (cold)

In a large punch bowl add thawed limeade and both cans thawed orange juice--stir with a whisk until well mixed. Slowly add Hawaiian punch while stirring. Continue until all Hawaiian punch is added and punch is well mixed. When ready to serve add ice cubes and about 1/3 of the cold soda--stir. Taste--add more cold soda as needed.

#3277 - Gooey Caramel Pie

(by Shirley McNevich)

1  pre-baked 9" pie crust
2 cups Domino's dark brown sugar (packed)
1 cup water
1 TBSP butter
3/4 cup flour
3/4 cup milk
3 egg yolks
2 tsp. vanilla
chopped pecans for sprinkling

In a bowl add flour, milk and egg yolks--beat with a whisk to mix, then set aside. In a saucepan over medium heat add brown sugar, water and butter--cook/stir until boiling. Once boiling cook for 4-5 more minutes (stirring occasionally). Next, while stirring, slowly add egg mixture to the sugar mixture--once it's all in, cook and stir constantly for 4-5 minutes. Remove from heat--add vanilla--stir to mix. Let the mixture cool for 5 minutes, then stir the mixture and pour it into the baked pie crust. Sprinkle chopped pecans all over the top. Cool to room temperature, then refrigerate overnight.

#3276 - Crockpot Lima Beans

(by Shirley McNevich)

1lb. bag dry lima beans
2 onions (chopped)
2 cups bite sized cooked ham pieces
water
1 tsp. cajun seasoning
1/4 tsp. ground black pepper
1/4 tsp. garlic salt
1/4 cup cider vinegar (more if you wish)
1/2 cup milk

In a large bowl add the dry lima beans--pour water on the beans until the water is 2" above the top of the beans. Soak the beans overnight. The next day dump the lima beans into a sieve. Once drained add the lima beans to a crockpot. Add onions and ham. Add enough water so the whole mixture is covered with water, then stir. Set the crockpot on high heat and cook for 3 hours. After 3 hours add cajun seasoning, pepper and garlic salt--stir well. Set crockpot on low heat and cook for 4 hours or until lima beans are tender. When beans are tender add cider vinegar and milk--stir well. Taste--add more spices if you like it hotter, and more cider vinegar if you want it more sour. Serve hot.

#3275 - Tureen Beef and Beans

(by Shirley McNevich)

Note: this recipe makes ALOT. Use it for picnics, tureen dinners, etc.

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1lb. thick cut bacon
1 - 15oz. can lima beans (drained)
1 - 15oz. can kidney beans (do NOT drain)
1 - 15oz. can chili beans (do NOT drain)
1 - 32oz. can Bush's baked beans (do NOT drain)
1 - 15oz. can butter beans (drained)
3/4 cup Domino's dark brown sugar (packed)
3/4 cup King syrup molasses
1 cup Heinz ketchup
chili powder (optional)

In a skillet add ground chuck, salt, pepper and onions--cook/stir until meat is browned. Drain off any grease, then dump the beef mixture into a crockpot. Fry the bacon until cooked (but not crispy). Dry the bacon on paper towels, then cut the bacon into bite sized pieces and add it to the beef. Add drained lima beans, kidney beans/juice, chili beans/juice, baked beans/juice, drained butter beans, brown sugar, molasses and ketchup--stir well until mixed. Turn crockpot to low and cook for 8 hours--check them every hour or so--if they seem too dry, add 1/4 cup boiling water and stir. After 8 hours, taste--add more salt, pepper, chili powder, etc. to your taste.

#3274 - Frosted Caramel Apple Cake

(by Shirley McNevich)

Batter: 1 1/2 cups canola oil; 2 cups white sugar; 3 eggs; 1 tsp. salt; 1 tsp. baking soda; 2 tsp. vanilla; 3 cups sifted flour (measure before sifting); 3 cups grated baking apples; 1 cup chopped pecans

Frosting: 1 stick butter; 1 cup Domino's dark brown sugar; 1/4 cup Carnation evaporated milk (room temperature); 1-2 tsp. vanilla

Wash, peel, core and grate baking apples until you have 3 cups of grated apples (use a cheese grater for grating). In a mixer add canola oil, white sugar and eggs--beat. Add salt, baking soda and 2 tsp. vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add grated apples and chopped pecans--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 325 degrees for 40-50 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan over low heat add butter and brown sugar--cook/stir until melted. Add evaporated milk--cook/stir until boiling (you may have to increase the heat slightly). As soon as mixture starts to boil, remove from heat and add 1-2 tsp. vanilla--stir quickly. Cool frosting to room temperature, then stir vigorously until spreading consistency. Frost the cooled cake. Optional: after frosting the cake, sprinkle more chopped pecans over the frosting.

#3273 - Creamy Tomato Sauce

(by Shirley McNevich)

1 - 14oz. can Italian diced tomatoes (do NOT drain)
2 TBSP olive oil
1 onion (chopped)
1 garlic cloves (minced--more if you wish)
1/2 to 1 TBSP dried basil leaves
3/4 tsp. white sugar
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. ground black pepper
1/2 cup heavy cream
1 TBSP butter

In a large skillet over medium heat add olive oil, chopped onions and minced garlic--cook/stir until onions are tender. Add diced tomatoes--stir. Add basil, white sugar, oregano, salt and pepper--cook/stir until boiling. Once boiling, cook/stir until thickened. Slowly add heavy cream and butter--stir well. Tilt a lid on the skillet, turn heat back to simmer and cook 10-15 minutes longer or until thickened. Serve over pasta.

#3272 - Quick Pasta Sauce

(by Shirley McNevich)

2 - 14oz. cans Italian style crushed tomatoes (do NOT drain)
1 tsp. dried basil
3 garlic cloves (minced)
2 TBSP olive oil
salt
pepper
oregano

In a large skillet over medium heat add olive oil and minced garlic--cook/stir until garlic is tender. Add both cans crushed tomatoes--stir. Add basil--stir. Taste--add salt, pepper and oregano to your taste. Once you have the flavor you like, cook/stir until hot, then turn heat back to simmer. Tilt a lid on the skillet and simmer for 20-30 minutes. Serve over pasta.

#3271 - Homemade Vinaigrette Salad Dressing

(by Shirley McNevich)

1/2 cup balsamic vinegar
2 TBSP Dijon mustard
1 tsp. salt
1/2 tsp. pepper
1 cup olive oil
oregano flakes--optional

In a bowl add balsamic vinegar and Dijon mustard--stir with a whisk until mixed. Add salt and pepper--stir with a whisk until mixed. Add olive oil--stir with a whisk until mixed. Optional--add some dried oregano flakes--stir with a whisk until mixed. If not using right away, stir well before drizzling over salad.

#3270 - Three Cheese Macaroni

(by Shirley McNevich)

16oz. raw elbow macaroni
6 slices bacon (more if you wish)
3 TBSP butter + 1 TBSP butter
1/2 cup chopped onions (optional)
3 TBSP flour
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
2 1/2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded Provolone cheese
1/3 cup  + 1/4 cup shredded Asiago cheese
2/3 cup panko bread crumbs

Cook the bacon and set aside. Cook and drain elbow macaroni in salted water according to box directions--drain but DO NOT rinse. In a saucepan over medium heat add 3 TBSP butter--melt. Add chopped onions--cook/stir until tender. Add flour, salt and fresh ground pepper while stirring--stir to mix. Slowly add milk while stirring--cook/stir until smooth. Add shredded cheddar cheese, shredded Provolone cheese, and 1/3 cup shredded Asiago cheese--cook/stir until melted into a cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to mix. Crumble the bacon and add to the macaroni--stir until mixed. Spoon the mixture into a greased 9 x 13 glass baking dish. Melt the 1 TBSP of butter. In a bowl add melted butter, all of the panko bread crumbs and 1/4 cup shredded Asiago cheese--stir to mix. Sprinkle the bread crumb mixture all over the top of the macaroni mixture. Bake at 400 degrees for 20 minutes or until top is well browned and heated through. Let stand for a few minutes before serving.

#3269 - Baked Linguine

(by Shirley McNevich)

8oz. raw linguine
1 tsp. salt
2 cups bite sized cooked ham pieces (more if you wish)
1 - 10.75oz. can Campbell's cream of mushroom soup
2 1/2 cups shredded Swiss cheese
8oz. Breakstone's sour cream
1 onion (chopped)
2 TBSP melted butter
4 slices buttered bread (broken into bite sized pieces)
ground black pepper (optional)

Break linguine in half, then cook it according to box directions with the 1 tsp. salt. Drain the linguine but DO NOT rinse. In a bowl add ham pieces, cream of mushroom soup, 2 cups shredded Swiss cheese, sour cream, chopped onions and melted butter--stir to mix. Optional--add ground black pepper to your taste--stir to mix. Add drained linguine--stir to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 350 degrees for 35-40 minutes. Remove from oven and take off/discard the foil. Spread the last 1/2 cup of shredded Swiss cheese over the top. Place the buttered bread pieces all over the top. Return to oven uncovered and bake until buttered bread is browned and crispy.

#3268 - Swiss Chicken

(by Shirley McNevich)

4 cups cooked bite sized chicken pieces
1 1/2 cups shredded Swiss cheese
2 cups croutons (your choice of flavor)
2/3 cup mayo
1/2 cup milk
2-4 ribs celery (chopped)
1/4 cup chopped onions (more if you wish)

In a large bowl add shredded Swiss cheese, croutons, mayo, milk, celery and onions--stir well. Add chicken pieces--stir to coat. Spread the mixture into a greased 2 quart casserole dish. Bake at 350 degrees for 35-40 minutes or until chicken is hot. Optional: if using large croutons, you can break them into smaller pieces.

#3267 - Crushed Croutons and Sprouts

(by Shirley McNevich)

16oz. to 32oz. fresh Brussels sprouts (or use frozen ones if you wish)
1/3 cup crushed croutons (your choice of flavor)
1/4 cup fresh grated Parmesan cheese
1/2 to 1 TBSP black pepper (less if you wish)
1/2 tsp. salt

Place croutons in a Ziploc bag a few at a time--pound the outside with your fist until they are crushed. Repeat until you have 1/3 cup crushed croutons. In a bowl add crushed croutons, Parmesan cheese, pepper and salt--stir well with a fork until mixed. Cook Brussels sprouts in salted water until tender, then drain them. Slice a few Brussels sprouts in half and place them in a serving bowl--sprinkle some of the Parmesan cheese mixture over the top. Keep repeating with layers of halved Brussels sprouts and layers of sprinkled Parmesan cheese mixture. Optional: instead of boiling the sprouts in salted water, slice the raw sprouts in half, place them in a bowl with 1-2 TBSP olive oil, and toss to coat. Place the sprouts round side up on a greased baking sheet. Bake at 400 degrees for 30 minutes or until edges start to brown and sprouts are tender. Layer as above with the Parmesan cheese mixture.

#3266 - Stuffed Mushrooms and Bacon

(by Shirley McNevich)

12 large fresh whole mushrooms
1/2 of an 8oz. Philadelphia cream cheese (softened)
garlic powder (to your taste)
4 slices cooked bacon (crumbled)
1/2 cup shredded cheddar cheese
1 TBSP fresh chopped parsley

In a bowl add cream cheese--stir. Add crumbled bacon, shredded cheddar cheese, chopped parsley and garlic powder (to your taste)--stir until well blended. Wash and drain the mushrooms. Cut and discard the stems from the mushrooms. Place the mushrooms cap side down on a greased baking sheet. Scoop the cheese mixture into each mushroom. Bake at 350 degrees for 16-20 minutes.

#3265 - Fried Onion Strings

(by Shirley McNevich)

1 large onion (more if you wish)
2 cups buttermilk
2 cups flour
1 TBSP salt
1/2 to 1 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (more if you want them spicier)
canola oil

Thinly slice the onion and separate the rings. Place the rings in a glass baking dish and cover them completely with the buttermilk. Let the onions soak for about an hour. In a bowl add flour, salt, black pepper and cayenne pepper--stir to mix. Fill a cast iron skillet halfway with canola oil--turn heat to medium and heat oil to 375 degrees. Using tongs, grab some of the onions from the buttermilk mixture and dip them in the flour mixture. Shake off any extra flour and then dump them in the hot oil. Fry the onions until browned, then use a slotted spoon to take them out of the hot oil and spread them on paper towels to soak up extra grease. Repeat with all onions.

#3264 - Tomato Onion Salad

(by Shirley McNevich)

4 home grown tomatoes
1 sweet onion
1/4 cup olive oil
1 TBSP oregano
1/4 tsp. garlic salt
1/8 tsp. fresh ground black pepper
shredded mozzarella cheese

Wash tomatoes and cut them into bite sized pieces. Place tomato pieces in a large bowl and sprinkle them with the garlic salt and black pepper. Cut the onion into rings, then cut each ring into four pieces. Add onion pieces, oregano and olive oil to the tomatoes--toss to mix. Cover and refrigerate for 2 hours. When ready to serve, carefully drain off any liquid that has formed. Add as much shredded mozzarella cheese as you wish--toss to mix.

#3263 - Baked Pumpkin Seeds

(by Shirley McNevich)

3 cups raw pumpkin seeds
4 tsp. olive oil
2 tsp. Lawry's seasoning salt
2 tsp. garlic powder

After carving pumpkins, pick out the seeds away from the pulp/strings of the pumpkin. Place the seeds in a sieve and rinse pumpkin seeds until clean. Spread the damp pumpkin seeds on ungreased baking sheets and allow them to dry for a few hours. When they are bone dry, grease a jelly roll pan. In a bowl add dry pumpkin seeds and olive oil--stir to coat. Spread the pumpkin seeds in a single layer in the jelly roll pan. In a bowl add seasoning salt and garlic powder--stir to mix. Sprinkle the salt mixture all over the coated pumpkin seeds. Place the jelly roll pan on the top rack of your oven. Bake at 300 degrees for 30-40 minutes, gently shaking the pan every 10 minutes. Because the inside of the pumpkin seeds can burn even when the outside of the pumpkin seeds are not browned, taste a seed every 10 minutes while baking. Once the seeds are crispy on the outside, they are done. If you bake them too long, the inside of the seeds will burn.

#3262 - Cream Cheese Bean Dip

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
2 - 16oz. containers spicy black bean dip
2 - 8oz. shredded Mexican three cheese blend shredded cheese
green onions (sliced)
1 or 2 containers cherry OR grape tomatoes
sliced black olives (drained)
Tostitos scoop chips

In a bowl add cream cheese--mix with a spoon until spreadable. In a 9 x 13 glass baking dish make repeating layers of cream cheese, then bean dip, then shredded cheese. Once all ingredients have been used, sprinkle sliced green onions all over the top. Spread sliced black olives over the top. When ready to serve, cut each tomato into four pieces and spread the tomatoes all over the top. Serve with scoop chips.

#3261 - Amish Cinnamon Swirl Bread

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
2 eggs
2 cups buttermilk
4 cups flour
2 tsp. baking soda
Topping: 2/3 cup white sugar; 2 tsp. cinnamon

In a mixer add butter and 2 cups white sugar--beat. Add eggs--beat. Add buttermilk and baking soda--beat. Slowly add flour--beat. In a bowl add 2/3 cup white sugar and the cinnamon--stir to mix. Grease 2 bread loaf pans. Divide the batter evenly into two bowls. Pour 1/2 of the batter from bowl 1 into pan 1; pour 1/2 of the batter from bowl 2 into pan 2. Divide the cinnamon mixture evenly into 2 bowls. Sprinkle 3/4 of the bowl 1 cinnamon mixture over the batter in pan 1; sprinkle 3/4 of the bowl 2 cinnamon mixture over the batter in pan 2. Sprinkle the remaining bowl 1 cinnamon mixture over the top of the batter in pan 1. Sprinkle the remaining bowl 2 cinnamon mixture over the batter in pan 2. Wet a bread knife. Stick the wet knife all the way to the bottom of pan 1 and carefully swirl the cinnamon mixture through the batter. Repeat with pan 2. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool the breads for 20 minutes, then loosen and remove from loaf pans.

#3260 - Frosted Pumpkin Bars

(by Shirley McNevich)

Batter: 4 eggs; 1 2/3 cups white sugar; 1 cup canola oil; 1 - 15oz. can Libby's canned pumpkin; 2 cups flour; 2 tsp. cinnamon; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; chopped walnuts (optional)

Frosting: 6oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1/4 cup softened butter; 2 tsp. vanilla; milk as necessary

In a mixer add eggs, white sugar and canola oil--beat. Add pumpkin--beat. Add baking powder, cinnamon, baking soda and salt--beat. Slowly add flour--beat. Pour batter into a greased 15" x 10" (by 1" deep) jelly roll pan. Slightly lift and drop the pan on to your counter to get rid of any air bubbles. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add butter and vanilla--beat. Slowly add powdered sugar--beat. If too thick, add 1 TBSP milk at a time and beat again. If too thin, add more powdered sugar and beat again. Frost the whole top of the cooled pumpkin mixture. Cut into squares or bars. Optional--sprinkle chopped walnuts all over the cream cheese frosting before cutting.

#3259 - Pickled Brussels Sprouts

(by Shirley McNevich)

2 - 10oz. boxes frozen Brussels sprouts (substitute fresh Brussels sprouts if desired)
1 1/2 cups cider vinegar
2 tsp. salt
1 tsp. dry mustard
2 tsp. oregano
1/2 tsp. fresh ground black pepper

Cook Brussels sprouts according to box directions, then drain them and let them cool to room temperature. Once cooled, slice each sprout in half. Repeat with all sprouts. Place all Brussels sprout halves in a quart glass jar. In a saucepan add cider vinegar, salt, dry mustard, oregano and fresh ground black pepper--cook/stir over medium heat until boiling. Once boiling, remove from heat and carefully pour the vinegar mixture over the Brussels sprouts. Cool to room temperature, then place the lid on the jar and refrigerate them overnight before eating. Drain before eating. Note: you most likely won't need all of the vinegar mixture depending on the size of the sprouts.

#3258 - Salmon Salad

(by Shirley McNevich)

2 cups canned/cooked red salmon
1/2 rib of celery (chopped)--more or less as desired
2 hard boiled eggs (peeled and chopped)
1/3 of a cucumber (peeled and chopped)--more or less as desired
1/4 to 1/2 cup chopped onions
mayo
salt and pepper (to your taste)

Into a bowl flake the cooked red salmon. Add the chopped celery, chopped eggs, chopped cucumber and chopped onions--stir to mix. Add 1 TBSP mayo at a time and stir. Keep adding mayo and stirring until salad is the consistency of tuna salad. Add salt and pepper to your taste--stir. Serve on rolls, on top of lettuce or with good quality crackers.

#3257 - Red Salmon Casserole

(by Shirley McNevich)

15oz. canned red salmon (drained well and broken into small pieces)
2 cups uncooked pasta (your choice of shape)
2 cups shredded Monterey jack cheese
4 TBSP butter
1/2 cup chopped onions
2 TBSP flour
2 cups milk
2 TBSP lemon juice (OPTIONAL)
2 TBSP chopped parsley
3-4 slices buttered bread (cut into small pieces)

Cook pasta in salted water according to box directions--drain but do NOT rinse. In a skillet over medium heat add butter and chopped onions--cook/stir until onions are tender. Slowly add flour while stirring. Turn heat back to medium low--slowly add milk to onions--cook/stir until mixture thickens. Add lemon juice and chopped parsley--stir to mix, then remove from heat. Grease a casserole dish and spread drained pasta into the bottom. Arrange salmon pieces over the pasta. Sprinkle half of the cheese over the salmon. Pour all of the onion mixture over the cheese. Spread the rest of the cheese over the top. Bake at 375 degrees for 20 minutes, then remove from oven and arrange buttered bread pieces over the whole top. Return to oven and bake until buttered bread pieces are brown and crispy.

#3256 - Cream Cheese Chocolate Mousse Pie

(by Becky Lynn Mohr - friend)

4oz. Baker's German sweet chocolate (broken into small pieces)
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 ready-made graham cracker crust (regular OR chocolate)

In a saucepan over low heat add 2 TBSP of the milk and chocolate pieces--cook/stir until melted and smooth. Remove from heat and set aside. In a mixer add cream cheese--beat. Add white sugar--beat. Add melted chocolate mixture--beat. Slowly add remaining milk--beat until smooth. Remove from mixer--add Cool Whip--stir until mixed. Spoon mixture into the graham cracker crust. Freeze pie overnight. Keep pie frozen.

#3255 - Bratwursts and Sauerkraut

(by Shirley McNevich)

12 bratwursts
1 large sweet onion (more if you wish)
1/2 stick butter
beer
1 bag sauerkraut
long rolls

Peel the onion, then cut and separate the onion into rings. In a Dutch oven add the bratwursts, onions and butter--keep pouring beer into the mixture until everything is covered. Turn heat to medium--cook (stirring occasionally) until mixture comes to a boil. Once boiling, turn heat back to simmer and cook (stirring occasionally) until bratwursts are completely cooked and onions are tender. Prepare sauerkraut according to bag directions. Use tongs to carefully remove the bratwursts from the beer mixture, then place them on your outdoor grill until the outsides of the bratwursts are well browned. Use a slotted spatula to remove the onions from the beer mixture. Serve bratwursts on long rolls with the sauerkraut and onions.