#3057 - Easy Fruit Tarts

(by Shirley McNevich)

3 - 4oz. cans refrigerated crescent roll dough
1 - 8oz. Philadelphia cream cheese (softened)
chopped nuts (optional)
1 jar raspberry preserves (NOT jelly)

Open one can of cresent rolls at a time. Separate the dough along the perforation lines. Take one dough triangle, spread cream over the top, spread raspberry preserves over the cream cheese, and sprinkle a few chopped nuts over the preserves. Spray a little Pam on your finger and run your finger along the edges of the dough. Fold one corner of the dough to the other corner. Pinch all of the edges shut. Repeat with all dough. Place them on a greased cookie sheet, lightly spray them with Pam and bake them at 375 degrees for 8-10 minutes. Optional--spread your favorite glaze over the top before serving.

#3056 - Chili Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 cups Italian style crushed tomatoes
1 tsp. white sugar
2 tsp. chili powder (more if you wish)
1 - 16oz. can kidney beans (drained)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Drain off any grease, then put the mixture in a crockpot. Add crushed tomatoes, white sugar, chili powder and drained kidney beans--stir well. Turn crockpot on low heat for 8-10 hours. Stir before serving. If you have a large crockpot recipe can be doubled.

#3055 - Pecan Cake

(by Shirley McNevich)

6 eggs
1 cup white sugar
2 1/2 cups pecans
3 TBSP flour
4 tsp. baking powder
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup Domino's dark brown sugar (packed); 1/4 cup softened butter; 1 tsp. vanilla

In a regular sized blender add eggs and white sugar--blend. Gradually add pecans--blend until chopped. Add baking powder and flour--blend until smooth. Pour batter into two greased and floured 9" round cake pans. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Frosting: in a mixer add cream cheese--beat. Add brown sugar, butter and vanilla--beat until smooth. Loosen one of the cakes and place it on a cake plate. Frost just the top of the first cake. Place the second cake on top of the first cake. Frost the whole top and the sides of the entire cake.

#3054 - Cream Cheese Pineapple Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1 tsp. baking soda
2 eggs
1 - 20oz. can Dole crushed pineapple
Frosting: 4oz. Philadelphia cream cheese (softened); 1/4 cup softened butter; 1 tsp. vanilla; 8oz. Domino's powdered sugar

In a mixer add white sugar and eggs--beat. Add baking soda--beat. Add pineapple and its juice--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 375 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese and softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cake.

#3053 - Pie Filling Coffee Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 tsp. salt
4 eggs
1 cup canola oil
1 can of your favorite pie filling
Topping: 1/2 cup Domino's dark brown sugar (packed); 1 TBSP butter; 1/2 tsp. cinnamon; 1/2 cup chopped nuts (optional)
Glaze: 1/2 cup Domino's powdered sugar; enough milk to make it runny

In a bowl add eggs--beat. Add white sugar, salt and canola oil--stir. Add flour--stir until mixed. Pour half of the batter into a greased 9 x 13 cake pan. Spoon the pie filling as evenly as possible over the top of the batter. Pour the rest of the batter over the top. Topping: in a bowl add brown sugar, butter, cinnamon and chopped nuts--mix until it makes crumbs. Sprinkle the crumbs evenly over the batter. Bake at 350 degrees for 30 minutes. Cool to room temperature. In a bowl add powdered sugar and 1TBSP milk at a time--stir until mixed. Add more milk if necessary. Drizzle the glaze over the top of the coffee cake.

#3052 - Chocolate Zucchini Cake

(by Shirley McNevich)

3 squares Baker's unsweetened baking chocolate
3 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
4 eggs
3 cups white sugar
1 1/2 cups canola oil
3 cups shredded zucchini (peeled before shredding)
1 cup chopped nuts

Melt chocolate according to box directions, then cool slightly. In a mixer add white sugar, canola oil and eggs--beat. Add baking soda, baking powder and salt--beat. Add melted chocolate--beat. Add shredded zucchini--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 60-75 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#3051 - Mashed Potato Cakes

(by Shirley McNevich)

1 quart of mashed potatoes (fresh or leftovers)
1 tsp. salt
1/2 tsp. pepper
3 beaten eggs
3 heaping TBSP flour
1/2 cup fresh parsley (finely chopped)
1/2 of a medium onion (finely chopped)
1/2 cup finely chopped celery/yellow celery leaves
canola oil for frying

In a bowl add mashed potatoes, salt, pepper and beaten eggs--mix well. Add chopped parsley/onions/celery--stir well. Add flour--mix well. Put 1-2 TBSP of canola oil into a hot frying pan. Drop tablespoonfuls of the batter into hot oil--batter will spread out like a pancake. Brown them on both sides, then place them on paper towels to cool. Continue with all batter (adding more canola oil for frying when necessary).

#3050 - Apple Pudding Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup white sugar
1 egg
1 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking soda
3 medium baking apples (washed, peeled, cored and diced)
1/2 cup chopped nuts
Sauce: 1/2 cup Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Half 'n Half; 1/2 cup butter; 1 tsp. vanilla

Batter: in a mixer add Parkay and white sugar--beat. Add egg--beat. Add cinnamon, salt, nutmeg and baking soda--beat. Add flour--beat. Remove bowl from mixer--add diced apples and chopped nuts--stir to mix. Pour batter into a greased 8 x 8 cake pan (batter will be thick). Bake at 350 degees for 30 minutes. While the cake is baking, make the sauce: in a saucepan add brown sugar, white sugar, Half 'n Half and butter--cook/stir over medium heat until boiling. Once boiling, cook/stir until mixture thickens. Once thickened, remove from heat--add vanilla--stir. Pour the sauce over the top of the cake as soon as you take it out of the oven. Cool completely.

#3049 - Drop Raisin Cookies

(by Shirley McNevich)

2 cups raisins
1 cup Crisco shortening
1 3/4 cups white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped nuts
3 1/2 cups flour

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking powder, baking soda and salt--beat. Add cinnamon and nutmeg--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#3048 - Buttermilk Sugar Cookies

(by Shirley McNevich)

2 cups white sugar
1 cup Crisco shortening
4 eggs
1 cup buttermilk
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla
4 cups flour

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add buttermilk--beat. Add baking powder, baking soda and vanilla--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10 minutes or until slightly browned.

#3047 - Ultimate Chocolate Chip Cookies

(by Shirley McNevich)

3/4 cup Crisco shortening
1 1/4 cups Domino's dark brown sugar (packed)
2 TBSP milk
1 TBSP vanilla
1 egg
1 cup chopped pecans
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 cup Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips

In a mixer add Crisco and brown sugar--beat. Add milk and vanilla--beat. Add egg--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped pecans, chocolate bits and peanut butter chips--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#3046 - Chocolate Chip Buttermilk Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 1/2 cups Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 TBSP vanilla
1 cup buttermilk
4 1/2 cups flour
1 cup Nestle's semi-sweet chocolate bits (more if you wish)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add baking powder, baking soda and salt--beat. Add vanilla and buttermilk--beat. Slowly add flour--beat. Continue with a wooden spoon if too thick for the mixer. Remove bowl from mixer--add chocolate chips--stir until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#3045 - Seven Layer Bars

(by Shirley McNevich)

1 stick softened butter (melted)
1 1/2 cups graham cracker crumbs
1 1/3 cups Baker's angelflake coconut
1 cup Nestle's semi-sweet chocolate bits
2 cups Reese's peanut butter chips
1 cup chopped nuts
1 cup raisins
1 1/3 cups Eagle brand sweetened condensed milk (NOT evaporated)

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain them. Cool the drained raisins to room temperature. In a bowl add melted butter and graham cracker crumbs--stir. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Spread the coconut over the graham cracker crust. Spread the chocolate bits over the coconut. Spread the peanut butter chips over the chocolate chips. Spread the chopped nuts over the peanut butter chips. Spread the drained raisins over the chopped nuts. Drizzle the condensed milk evenly over the top. Bake at 350 degrees for 20 minutes or until golden brown. Cool completely. Cut into bars or squares.

#3044 - Buttermilk Molasses Cookies

(by Shirley McNevich)

2 1/2 cups white sugar
1 1/2 cups Crisco shortening
2 eggs
4 tsp. baking soda
1/2 cup buttermilk
1/2 cup Brer Rabbit green label baking molasses
1 tsp. baking powder
2 tsp. salt
6 cups flour
1 small bowl of white sugar

In a mixer add 2 1/2 cups white sugar and Crisco--beat. Add eggs--beat. Add baking soda and buttermilk--beat. Add molasses, baking powder and salt--beat. Slowly add flour--beat (continue with a wooden spoon when it gets too thick for the mixer). Refrigerate the dough until cold. Remove dough from refrigerator. Roll the dough into walnut sized balls and roll each ball in the bowl of white sugar to coat. Place them on greased cookie sheets (do NOT flatten them). Bake at 400 degrees for 10-12 minutes.

#3043 - Overnight Coconut Cookies

(by Shirley McNevich)

4 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 cup Crisco shortening
1/2 cup milk
1 cup chopped nuts
1 cup Baker's angelflake coconut

In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add baking soda, salt and nutmeg--beat. Add milk--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Remove bowl from mixer--add chopped nuts and coconut--stir until mixed. On a floured counter cut the dough into four portions--roll each dough portion into 2" round logs. Wrap each of the four logs in Saran wrap and place them in a 9 x 13 cake pan. Place the cake pan in the refrigerator overnight. The next day, remove one log from the refrigerator at a time. Unwrap the log, slice the dough into 1/4" thick cookies. Place them on greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Continue with the other dough logs.

#3042 - Hamburger Pie

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. can Campbell's tomato soup
1 beaten egg
1 cup milk
1 - 16oz. can cut green beans (drained)
3 red potatoes (peeled, cooked with 1/2 tsp. salt and mashed with 1 TBSP butter and a little milk)
1/2 cup shredded cheese (your choice of flavor)

In a skillet add ground chuck, chopped onions, 1 tsp. salt and pepper--cook/stir until browned, then drain off the fat. In a bowl add tomato soup, beaten egg and milk--stir until mixed. Add the soup mixture to the beef mixture--stir until mixed. Put the meat mixture into a greased 2qt. casserole dish. Add the drained green beans on top of the meat mixture. Spread the mashed potatoes over the green beans. Bake at 350 degrees for 30 minutes, remove from oven, add the shredded cheese to the top and bake until cheese melts and whole mixture is hot.

#3041 - Beef and Vegetable Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
5 drops Tabasco sauce
1 large tomato (chopped)
1 green bell pepper (chopped)
3 cups bite sized pieces of cabbage
4 red potatoes (sliced thin--leave the skins on)
2 carrots (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup

In a bowl add ground chuck, salt, pepper, chopped onions, Tabasco sauce and chopped tomatoes--mix well. Grease a Dutch oven. Add alternating layers of ground chuck mixture, cabbage, sliced potatoes and chopped carrots. Pour the undiluted cream of mushroom soup over the top. Place the lid on top (tilted slightly) and bake at 350 degrees for 1 hour or until vegetables are tender.

#3040 - Meatball Stroganoff

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/4 cup 4C Italian breadcrumbs
1 beaten egg
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup Breakstone's sour cream
1/4 cup water
8oz. egg noodles (cooked and drained according to bag directions--do NOT rinse)
canola oil

Cook/drain egg noodles according to bag directions--set aside. In a bowl add ground chuck, salt, pepper, chopped onions, breadcrumbs and beaten egg--mix with your hands. Shape the mixture into mini meatballs. In a skillet add a little canola oil--add the meatballs--cook/stir over medium heat until meatballs are browned. Drain off all the fat from the meatballs but leave the meatballs in the skillet. In a bowl add soup, sour cream and water--stir until mixed. Pour the soup mixture in the skillet with the meatballs--cover with a lid, turn heat to simmer and simmer for 20 minutes (stirring often so meatballs don't burn). Serve the meatball mixture over the egg noodles.

#3039 - Ginger Snap Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/4 cup white sugar
1 egg
1/2 cup King syrup molasses
1 cup flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 cup hot water
1 cup raisins

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add butter and white sugar--beat. Add egg--beat. Add molasses--beat. Add baking soda, salt, cinnamon, ginger and cloves--beat. Add hot water--beat. Add flour--beat just until mixed. Remove from mixer--add drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 375 degrees for 17-20 minutes.

#3038 - Sour Cream Blueberry Muffins

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 cup canola oil
2 tsp. vanilla
4 cups flour (sifted after measuring)
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 cups Breakstone's sour cream
2 cups fresh or frozen blueberries

In a mixer add eggs and white sugar--beat. Add canola oil and vanilla--beat. Add salt, baking soda and baking powder--beat. Add sour cream--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Line muffin tins with cupcake liners--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.

#3037 - Chocolate Nilla Brownies

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk
2 squares Baker's unsweetened baking chocolate (cut into small pieces)
3 1/3 cups finely crushed Nilla Wafers
3/4 cup chopped nuts

Line an 8 x 8 brownie pan with foil. Grease the foil lightly with Pam. In a saucepan over low heat add Eagle milk and chocolate pieces--cook/stir until chocolate is all melted and mixture is thick and smooth. Remove from heat--add crushed Nilla wafers and 1/2 cup chopped nuts--stir until mixed. Pour batter into foil lined pan. Sprinkle 1/4 cup chopped nuts over the top. Cool to room temperature, then refrigerate until firm (5-6 hours). Remove from refrigerator, pull up on the foil to remove the brownies from the pan, peel off the foil and cut brownies into bars or squares.

#3036 - Mint Chocolate Chip Cheesecake

(by Shirley McNevich)

1 ready-made chocolate crust
12oz. Philadelphia cream cheese (softened)
2/3 cup white sugar
1 tsp. peppermint extract
2 drops McCormick green food coloring
2 eggs
3/4 cup Nestle's mini chocolate bits
1 - 8oz. Cool Whip (thawed)
extra Nestle's mini chocolate bits for sprinkling

In a mixer add cream cheese and white sugar--beat. Add peppermint extract and green food coloring--beat. Add eggs--beat. Remove bowl from mixer--add 3/4 cup mini chocolate bits--stir to mix. Pour batter into the ready-made chocolate crust. Bake at 325 degrees for 30-35 minutes or until almost set. Cool completely. Spread Cool Whip over the top of the pie, then sprinkle more mini chocolate bits over the Cool Whip. Refrigerate until cold.

#3035 - Coconut Macadamia Frosting

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 beaten egg yolks
1/2 cup butter
2 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped macadamia nuts (more if you wish)

In a saucepan over medium heat add evaporated milk, white sugar, beaten egg yolks, butter and vanilla--cook/stir for 10-14 minutes or until thick. Remove from heat--add coconut and chopped macadamia nuts--stir until mixed. Cool for a few minutes, then stir again. Cool until frosting is thickened and spreadable. Use as a frosting for any chocolate cake.

#3034 - White Chocolate Hazelnut Pie

(by Shirley McNevich)

1 1/4 cup cold milk
2 TBSP hazelnut flavored instant coffee creamer powder
2 - 3oz. boxed Jell-O white chocolate instant pudding mix
1 - 8oz. Cool Whip (thawed)
1 ready-made chocolate pie crust
chocolate jimmies (optional)

In a mixer add milk and coffee creamer--beat. Add both boxes of white chocolate pudding powder--beat until thickened. Remove from mixer--add 1/2 of the Cool Whip--stir to mix. Pour the mixture into the chocolate pie crust, then spread the other 1/2 of the Cool Whip over the top. Sprinkle some chocolate jimmies over the whole top of the pie. Refrigerate until cold.

#3033 - Candy Crackers

(by Shirley McNevich)

1 box Keebler club crackers
1 stick butter
1/2 cup white sugar
1 tsp. vanilla
1/2 chopped nuts (optional)

Line a jelly roll pan (pan with a lip on all sides) with foil. Grease the foil. Arrange 40 crackers in a square so that they are all touching each other. Turn oven on to 350 degrees. In a saucepan over medium heat add butter and white sugar--cook/stir until boiling. Once boiling, cook/stir for exactly 2 more minutes, then remove from heat and add vanilla--stir. Carefully pour the candy mixture evenly over the top of the crackers. Use a greased spatula to spread mixture evenly over the crackers. Optional--sprinkle chopped nuts over the tops of the crackers. Bake at 350 degrees for 10 minutes, then loosen the foil from the pan and lift the whole foil/crackers on to a large cutting board or tea towels to cool.

#3032 - Hot Cabbage Slaw

(by Shirley McNevich)

6-10 slices of bacon
3 heaping TBSP flour
3 heaping TBSP white sugar
1 tsp. salt
1/2 cup milk
3 TBSP cider vinegar
cold water
1 medium sized head of cabbage (shredded)

In a large cast iron skillet, fry the bacon until crisp, then break bacon into bite sized pieces. Use paper towels to wipe bacon grease out of skillet but leave bacon pieces in the skillet. Add the shredded cabbage to the bacon pieces. In a 2 qt. bowl add flour, white sugar, salt--stir with a wooden spoon. Add milk and stir. Add vinegar and stir. Add enough water to fill the 2 qt. bowl to the top. Add this entire mixture to the skillet. Turn heat on medium and stir constantly until it comes to a boil and thickens and cabbage is tender.

#3031 - Pizza Log

(by Shirley McNevich)

2 TBSP butter (melted)
1/4 tsp. Italian seasoning OR oregano
1/4 tsp. garlic powder
1 can Pillsbury refrigerated pizza crust
1 cup shredded mozzarella cheese (more if you wish)
2-4 TBSP chopped onions
1 package Hormel pepperoni slices
1 jar of your favorite pizza sauce

In a bowl add melted butter, Italian seasoning (or oregano) and garlic powder--stir until mixed. Unroll the pizza dough on to a greased cookie sheet and form it into a rectangle. Use a pastry brush to spread half of the melted butter mixture over the top of the crust. Sprinkle the onions over the crust. Arrange as many pepperoni slices as you wish over the crust. Sprinkle as much shredded cheese as you wish over the pepperoni slices. Start at one side of the crust and roll up the crust to form a log. Flip the whole thing so that the seam side is down on the cookie sheet, then slide it so that it is in the center of the cookie sheet. Use a pastry brush to brush the outside of the crust with the remaining butter mixture. Bake at 400 degrees for 13-15 minutes or until lightly browned. Let stand for 5 minutes, then cut log into slices. Serve with hot pizza sauce for dipping.

#3030 - Pink Strawberry Salad

(by Shirley McNevich)

1 - 15oz. can Dole crushed pineapple (do NOT drain)
1 - 3oz. box strawberry Jell-O
16 campfire size marshmallows
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup milk
1 - 8oz. Cool Whip (thawed)
sliced fresh strawberries for garnish

In a saucepan add the crushed pineapple and its juice, strawberry Jell-O powder and all of the marshmallows--cook/stir over medium heat until melted and smooth. Cool mixture to room temperature. In a mixer add the cream cheese--beat. Add the milk--beat until smooth. Add the Cool Whip--beat. Slowly add the cooled pineapple mixture--beat. Pour the whole mixture into a bundt cake pan OR a Jell-O mold. Arrange the sliced strawberries all over the top. Refrigerate until cold. Loosen the sides of the mold and dump the molded mixture on top of a serving plate.