#3508 - Cold S'mores Pie

(by Shirley McNevich)

1 - 8" Keebler ready-made graham cracker crust
2 cups Nestle's semi-sweet chocolate chips
3 cups mini marshmallows
1/3 cup milk
2 cups heavy whipping cream

In a saucepan over low heat add 1 3/4 cups of the chocolate chips, 1 cup of the mini marshmallows, and all of the milk--cook/stir over low heat just until marshmallows have melted. Pour the melted mixture into a bowl and cool it to room temperature. In a mixer add the whipping cream--beat until stiff. Take 3 cups of the whipped cream and 2 cups mini marshmallows and add them to the chocolate mixture--stir to mix. Spread the whole mixture into the graham cracker crust. Spread the remaining whipped cream over the top. Sprinkle the remaining 1/4 cup chocolate chips over the whipped cream. Refrigerate until cold.

#3507 - Creamy Scrambled Eggs

(by Shirley McNevich)

3 eggs
3 tsp. heavy cream
a pat of butter
salt and pepper (to your taste)

In a bowl add eggs and cream--beat with a whisk until the mixture is an even yellow color. Turn heat on stove to low, place the pat of butter into a small pan and melt the butter. After butter melts, add the egg mixture but leave the heat on low. Stir the eggs with a spatula every few minutes until eggs are thick but still creamy. Place scrambled eggs on a plate--salt/pepper as desired.

#3506 - Lemon Bread

(by Shirley McNevich)

1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1/3 cup canola oil
1 1/2 tsp. lemon zest
Juice Topping: 1/3 cup white sugar; 1/4 cup lemon juice

In a bowl add flour, 1 cup white sugar, baking powder and salt--stir to mix. In a separate bowl add eggs, Carnation milk, canola oil and lemon zest--beat with a whisk. Pour the milk mixture into the flour mixture--stir just until mixed. Pour batter into a greased and floured 8" loaf pan. Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Juice Topping: while the bread is baking, in a saucepan over low heat add the lemon juice and 1/3 cup white sugar--cook/stir until sugar is dissolved and mixture turns into syrup. When you remove the bread from the oven, use a kebob skewer and poke holes all the way through from the top to almost the bottom of the bread. Make multiple holes about 1" apart. Pour the hot syrup mixture over the whole top of the bread so it soaks down into the holes. Cool bread for 15 minutes, then loosen the bread and place it on a wire rack until it cools completely.

#3505 - Loaded Coconut Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut

In a mixer add the softened butter, brown sugar and white sugar--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut--stir with a wooden spoon to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly, then place on paper towels to cool. If the cookies get too hard, you overbaked them. The cookies should be chewy.

#3504 - Roasted Cauliflower

(by Shirley McNevich)

2 TBSP minced garlic
3 TBSP olive oil
1 large head of cauliflower (washed and separated into florets)
1/3 cup fresh grated Parmesan cheese
salt (to your taste)
fresh ground black pepper (to your taste)
1 TBSP chopped parsley

In a Ziploc bag add the cauliflower pieces, olive oil and minced garlic--seal the bag and shake to mix. Spread the mixture into a greased casserole dish. Sprinkle salt and pepper over the top (to your taste). Bake uncovered at 400 degrees for 20 minutes, stir the mixture and bake 20 minutes longer or until tender. Remove from oven--sprinkle the Parmesan cheese and chopped parsley over the top. Return to oven and broil 4-5 minutes or until top is golden brown.

#3503 - Pickled Celery

(by Shirley McNevich)

1/2 cup white vinegar
1/2 cup water
1 1/2 TBSP pickling spice
2 tsp. salt
1 TBSP white sugar
a dash of pepper
celery slices

Slice celery into 1/4" thick slices, then cram as many of them as possible into a glass jar. In a saucepan over medium heat add water, white vinegar, pickling spice, salt, white sugar and pepper--cook/stir until mixture is hot and the salt and white sugar have dissolved. Carefully pour the hot mixture over the celery. If all of the hot mixture has been poured but celery is not completely covered, add enough water until all celery is covered. Cool to room temperature, place the lid on the jar and refrigerate overnight.

#3502 - Shrimp Slaw

(by Shirley McNevich)

1/2 cup mayo
2 tsp. fresh lemon juice
1 tsp. white sugar
fresh ground black pepper (to your taste)
4 cups shredded cabbage
1 cup chopped celery
1 1/2 TBSP finely chopped onions
2 cups cooked small shrimp

In a bowl add mayo, lemon juice, white sugar and black pepper--stir well. In a large bowl add shredded cabbage, chopped celery, chopped onions, shrimp and the mayo mixture--toss to coat. Cover and refrigerate until cold. Note: because of the shrimp, this slaw should be kept refrigerated until serving, and placed back in the refrigerator after everyone has been served. Do NOT let this slaw sit out on a table for long periods.

#3501 - Simmered Onions

(by Shirley McNevich)

2 red onions (sliced and separated)
1/2 cup water
1 1/4 cups beer
1/2 cup Domino's dark brown sugar (packed)
salt and pepper (to your taste)

In a cast iron skillet over medium heat add onions, water, beer, brown sugar, salt and pepper--cook/stir until boiling. Once boiling, reduce heat to simmer--simmer for 1 hour (stirring occasionally) or until most of the liquid has been cooked off. Use the onions as a topping for burgers or steaks.

#3500 - Butterscotch Chocolate Krispie Squares

(by Shirley McNevich)

1 - 12oz. bag Nestle's butterscotch chips
2 - 12oz. bags Nestle's MILK chocolate chips
4 cups Rice Krispies cereal

In a microwave safe bowl add all of the butterscotch chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Add all of the Rice Krispies and 1 cup of the milk chocolate chips to the melted butterscotch mixture--stir to mix. Spread the mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add all of the remaining milk chocolate chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Spread the melted milk chocolate mixture all over the top of the Rice Krispies mixture. Cool to room temperature, then refrigerate until cold. Cut into squares.

#3499 - Creamed Lima Beans

(by Shirley McNevich)

1 - 10oz. box frozen lima beans
3 TBSP butter
3 TBSP flour
1 1/2 to 2 cups milk OR Half 'n Half
1 tsp. white sugar
salt and pepper (to your taste)

Prepare the lima beans according to the box directions--once they are cooked, drain them but do NOT rinse. In a saucepan over medium heat add butter--melt. Add flour--stir with a whisk until blended. Add 1/2 cup of the milk OR Half 'n Half at a time--whisk to blend. Keep cooking/whisking over medium heat until thickened. Remove from heat--add white sugar, salt and pepper--stir well. Add drained lima beans--stir well.

#3498 - Peanutty Peanut Butter Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 TBSP butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups Reese's peanut butter chips
1 cup Jif chunky peanut butter
1 tsp. vanilla
1/2 cup chopped peanuts

In a saucepan over medium heat add white sugar, Carnation milk, butter and salt--cook/stir until it is at a full, rolling boil. Once boiling, cook/stir for 4-5 more minutes. Remove from heat--add mini marshmallows, peanut butter chips, chunky peanut butter and vanilla--stir until marshmallows are melted. Pour batter into a foil-lined fudge pan. Cool for 2 minutes, then sprinkle the chopped peanuts over the top. Use your fingers to lightly press the chopped peanuts into the fudge. Cool completely, then refrigerate until cold. Pull up on the foil to release the fudge, peel off the foil, and cut fudge into squares.

#3497 - Crispy Baked Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
4 TBSP Dijon mustard (less if you wish)
1/4 cup Carnation evaporated milk
1/4 cup Italian style bread crumbs
shredded Parmesan cheese
salt
pepper

Place foil in a 9 x 13 baking dish and spray the foil with Pam. Salt and pepper each side of each chicken breast to your taste. In a bowl add evaporated milk and Dijon mustard--stir to mix. Place the Italian bread crumbs and Parmesan cheese in a second bowl--stir to mix. Dip both sides of each chicken piece in the milk mixture, then into the bread crumbs, then place on the greased foil. Bake at 475 degrees for 20-25 minutes or until chicken is done.

#3496 - White Chocolate Cheesecake

(by Shirley McNevich)

Crust: 6 TBSP softened butter; 1/4 cup white sugar; 1 1/4 cups flour; 1 egg yolk; 1/8 tsp. salt

Batter: 12oz. white baking chocolate; 1/2 cup heavy whipping cream; 2 - 8oz. Philadelphia cream cheese (softened); 1/4 tsp. salt; 1 TBSP vanilla; 3 egg whites; 1 whole egg

Crust: in a mixer add butter and white sugar--beat. Add flour, egg yolk and salt--beat. Grease a 9" springform cheesecake pan. Press the crust mixture evenly over the bottom and 1" up the sides of the greased pan. Bake at 350 degrees for 15 minutes or until crust is set. Batter: in a double boiler add the white chocolate pieces and the heavy whipping cream--cook/stir over low heat until just melted and smooth. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add salt and vanilla--beat.  Add melted white chocolate--beat. Add the egg whites and the whole egg--beat. Pour the batter into the crust. Bake at 350 degrees for 35-40 minutes or until lightly browned around the edges. Cool completely, then refrigerate overnight.

#3495 - Peanut Butter Pretzel Bars

(by Shirley McNevich)

2 cups Jif smooth peanut butter
3/4 cup softened butter
2 cups Domino's powdered sugar
4 cups broken pretzel twists (salted)
2 cups Nestle's semi-sweet chocolate bits

Line a 9 x 13 cake pan with foil and spray the foil with Pam. In a bowl add 1 1/4 cups of the peanut butter and all of the softened butter--stir well. Add 1 cup powdered sugar--stir well. Add the other 1 cup powdered sugar--stir well. Add 3 cups of the broken pretzel pieces and 1/2 cup of the chocolate chips--stir to mix. Spread the mixture evenly into the foil lined pan. In a microwave safe bowl add the other 1 1/2 cups chocolate chips and the other 3/4 cup peanut butter--microwave on 50% power in 30 second increments (stirring in between) until melted and smooth. Spread the melted chocolate mixture over the mixture in the pan. Sprinkle the rest of the broken pretzel pieces evenly over the top. Use your finger to lightly press the broken pretzels into the chocolate layer. Cool completely, then refrigerate until cold. Use the foil to pull the whole thing out of the pan, peel off the foil, and cut into bars or squares.

#3494 - Beef and Peppers

(by Shirley McNevich)

1 - 2lb. boneless chuck roast (larger if you wish)
2 TBSP olive oil
1 large onion (cut into bite sized pieces/wedges)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
3 garlic cloves (minced)
2 TBSP butter
1 - 15oz. can stewed tomatoes OR chopped tomatoes
1 TBSP dried basil
1 tsp. white sugar
1 tsp. garlic salt
salt and pepper (to your taste)
cooked riced for serving

Cut the roast into 1/4" strips. In a Dutch oven over medium heat add the olive oil and the meat strips--cook/stir until browned. Place the meat strips in a bowl but leave the drippings in the Dutch oven. Add the butter, onions, all bell pepper strips and garlic to the drippings--cook/stir over medium heat until they start to get tender. Add the stewed tomatoes, basil, white sugar, garlic salt, salt and pepper--stir. Add the beef pieces--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer for 40-45 minutes or until meat is fork tender. Serve over cooked rice.

#3493 - Peanut Butter Cheesecake Bars

(by Shirley McNevich)

Crust: 2 cups graham cracker crumbs; 1 stick butter (melted); 1/3 cup white sugar

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1/4 cup flour; 1 - 12oz. can Carnation evaporated milk (NOT condensed); 2 eggs; 1 TBSP vanilla; 1/2 cup Nestle's MILK chocolate chips; 1/2 cup Reese's peanut butter chips

Crust: in a bowl add graham cracker crumbs, melted butter and 1/3 cup white sugar--stir to mix. Press the mixture on the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add 1 cup white sugar and the flour--beat. Add Carnation milk, eggs and vanilla--beat until smooth. In a microwave safe bowl add the MILK chocolate chips--microwave on high in 15 second increments until melted and smooth. In a second microwave safe bowl add the peanut butter chips--microwave in 15 second increments until melted and smooth. Add 1 cup of the cream cheese batter to the melted milk chocolate chips--stir well. Add 1 cup of the cream cheese batter to the melted peanut butter chip--stir well. Pour remaining cream cheese batter evenly over the crust. Spread the peanut butter chip mixture evenly over the cream cheese batter. Spread the milk chocolate chip mixture over the peanut butter chip layer. Wet a butter knife, place the blade of the knife through to the middle of the cream cheese batter--use the knife blade to swirl the cream cheese, peanut butter and chocolate layers. Bake at 325 degrees for 40-45 minutes or until set. Cool completely, the refrigerate overnight (or until cold). Cut into bars or squares.

#3492 - Cookie Dough Cobbler

(by Shirley McNevich)

2 - 21oz. cans Lucky Leaf cherry, blueberry or apple pie filling
1 - 16oz. package refrigerated chocolate chip cookie dough
1 cup Quaker quick oats

Spread both cans of pie filling evenly into a greased 9 x 13 cake pan. Break the cookie dough into small (raisin sized) pieces and place them in a bowl with the quick oats. Use your hands to mix the oats and cookie dough pieces. Sprinkle the cookie dough mixture evenly over the top of the pie filling. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

#3491 - Coconut Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
1 - 20oz. can Dole crushed pineapple (drained but reserve the juice)
3/4 cup powdered sugar
1 cup Baker's angelflake coconut

In a mixer add yellow cake mix, evaporated milk and eggs--beat on low until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1 cup of the drained pineapple--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool for 10 minutes. In a bowl add 2 TBSP of the pineapple juice and the powdered sugar--stir to mix. Spread the glaze over the cake, then dot the top with remaining drained pineapple. Sprinkle coconut evenly over the top of the cake.

#3490 - Whipped Chocolate Pie

(by Shirley McNevich)

1 - 8" chocolate graham cracker crust
1 3/4 cups Nestle's MILK chocolate chips
1 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
1 cup heavy whipping cream
a handful of Nestle's MINI chocolate bits

In a mixer whip the heavy whipping cream, then set aside. In a microwave safe bowl add the 1 3/4 cups milk chocolate chips--microwave on high in 30 second increments until melted--stir until smooth and cool slightly. In a mixer add cream cheese and vanilla--beat. Add melted chocolate--beat. Remove bowl from mixer--add whipped heavy whipping cream--stir to mix. Pour the batter into the chocolate graham cracker crust. Sprinkle mini chocolate bits all over the top. Refrigerate until very cold.

#3489 - Double Peanut Bars

(by Shirley McNevich)

2 cups graham cracker crumbs (chocolate OR regular)
1 stick butter (melted)
1/3 cup white sugar
1 2/3 cups Reese's peanut butter chips
1 - 14oz. can Eagle brand sweetened condensed milk
2 tsp. vanilla
1 cup chopped peanuts (more if you wish)

In a bowl add graham cracker crumbs, melted butter and white sugar--mix with a spoon. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add 1 cup of the peanut butter chips, the condensed milk and the vanilla--microwave on high in 30 second increments, stirring in between, until mixture is melted. Pour the melted mixture evenly over the crust mixture. Sprinkle the other 2/3 cup peanut butter chips and all of the chopped peanuts over the top. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into bars or squares.

#3488 - Dark Chocolate Brownies

(by Shirley McNevich)

10oz. dark chocolate baking chocolate
1 cup white sugar
1/3 cup butter
2 TBSP water
2 eggs
2 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1/2 cup chopped walnuts

In a saucepan over low heat add 8oz. of the dark baking chocolate, white sugar, butter and water--cook/stir until melted. Pour the mixture into a glass bowl. Add the eggs--stir until mixed. Add vanilla, flour, salt and chopped walnuts--stir to mix. Pour batter into a greased 8" square cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a small saucepan over low heat add the other 2oz. of dark baking chocolate--melt. Using a spoon, drizzle the melted chocolate all over the top of the brownies.

#3487 - Milk Chocolate Oat Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
1/3 cup white sugar
2 tsp. vanilla
1 egg
2 TBSP milk
1 3/4 cups Nestle's MILK chocolate chips
1 cup Quaker quick oats

In a bowl add flour, baking powder, baking soda, cinnamon and salt--stir. In a mixer add butter, brown sugar and white sugar--beat. Add egg and vanilla--beat. Add milk--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add milk chocolate chips and oats--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 11-14 minutes or until edges are browned. Cool slightly, then move cookies to paper towels to cool.

#3486 - Butterscotch Chocolate Chip Cookies

(by Shirley McNevich)

1 cup flour
1 - 3.5oz. box Jell-O INSTANT butterscotch pudding mix
1 stick softened butter
1/2 cup Domino's dark brown sugar (packed)
1 tsp. baking soda
1 egg + 1 egg white
2 cups Nestle's semi-sweet chocolate bits

In a bowl add flour and butterscotch pudding powder--stir to mix. In a mixer add butter and brown sugar--beat. Add 1 egg and 1 egg white--beat. Add baking soda--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool slightly, then place cookies on paper towels to cool.

#3485 - Pecan Chocolate Chip Cookies

(by Shirley McNevich)

2 cups flour
3/4 cup finely ground pecans
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 stick softened butter
1/2 cup Crisco shortening
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 3/4 cups Nestle's semi-sweet chocolate bits
1 cup chopped pecans

In a food processor or a blender, grind pecans until you have 3/4 cup finely ground pecans. In a bowl add finely ground pecans, flour, baking powder, baking soda and salt--stir to mix. In a mixer add butter, Crisco, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips and chopped pecans--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until browned. Cool slightly, then place cookies on paper towels to cool.

#3484 - Gooey Walnut Crackers

(by Shirley McNevich)

1/2 cup walnuts (finely chopped)
1 cup dates (finely chopped)
1 - 14oz. can Eagle brand sweetened condensed milk
2 sleeves of Ritz crackers (more if needed)
1/2 cup Domino's powdered sugar
1/4 tsp. cinnamon
regular milk (as needed)
1 tsp. vanilla

Place Ritz crackers on baking sheets. In a saucepan over medium low heat add condensed milk, chopped walnuts and chopped dates--cook/stir until boiling. Turn heat back to simmer and cook/stir until mixture is gooey. Remove from heat--drop a level teaspoonful of the gooey mixture on to each Ritz cracker. Continue until you run out of the gooey mixture. Bake crackers at 350 degrees for 5-8 minutes or until cracker edges are golden brown. Let the crackers on the cookie sheets and cool them completely. Glaze: in a bowl add powdered sugar, cinnamon, vanilla and a little milk--stir. Keep adding milk and stirring until mixture is a thick glaze, then stir quickly until smooth. Drizzle the glaze over the cooled crackers.

#3483 - Easy Creamy Macaroni and Cheese

(by Shirley McNevich)

1 2/3 cups raw elbow macaroni
2 TBSP cornstarch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
12oz. Carnation evaporated milk
1 cup water
2 TBSP butter
2 cups shredded cheddar cheese

Prepare macaroni according to box directions--drain but DO NOT rinse. In a saucepan add cornstarch, salt, mustard, pepper, evaporated milk, water and butter--cook/stir over medium heat. Bring to a boil. Once boiling, cook/stir for 1 more minute. Remove from heat--add 1 1/2 cups shredded cheddar cheese--stir until smooth. Pour the milk mixture over the drained macaroni--stir well. Pour the whole macaroni mixture into a greased 2 quart casserole dish. Sprinkle the other 1/2 cup shredded cheddar cheese over the top. Bake at 375 degrees for 25-30 minutes or until lightly browned. Cool slightly before serving.

#3482 - Chocolate Chip Banana Brownies

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter (softened)
2/3 cup white sugar
2/3 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 cup mashed ripe bananas
1 egg
2 cups Nestle's semi-sweet chocolate chips
Domino's powdered sugar

In a bowl add flour, baking powder and salt--stir. In a mixer add softened butter, white sugar and brown sugar--beat. Add egg and vanilla--beat. Add mashed bananas--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Spread the batter evenly in a greased 11" x 15" jelly roll pan (pan with a lip on all sides). Bake at 350 degrees for 20-28 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting.

#3481 - Deluxe Ritz Crackers

(by Shirley McNevich)

1 stick butter (melted)
1 box regular Ritz crackers
1 envelope Hidden Valley Ranch ranch dressing mix
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1 TBSP red pepper flakes (optional)

Unwrap the crackers and place them in a brown bag. Drizzle the melted butter over the crackers and sprinkle the ranch dressing powder, Parmesan cheese, garlic powder and red pepper flakes over the crackers. Gently reach your hands into the bag and keep tossing them around with your hands until coated. Place the crackers on ungreased baking sheets. Bake at 300 degrees for 10-15 minutes.

#3480 - Frozen Pumpkin Dream Pie

(by Shirley McNevich)

1 - 9" graham cracker crust
1 - 15oz. can Libby's canned pumpkin
1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 cup Carnation evaporated milk
1 tsp. pumpkin pie spice
2 cups thawed Cool Whip

In a mixer add pumpkin, vanilla pudding mix, evaporated milk and pumpkin pie spice--beat on medium speed for 2 minutes. Remove from mixer--add 1 1/2 cups of the thawed Cool Whip--stir to mix. Pour the batter into the graham cracker crust. Freeze the pie for a few hours or until firm. Remove from freezer and thaw for a few minutes when ready to serve. Spread remaining 1/2 cup thawed Cool Whip over the top before cutting.

#3479 - Chocolate Cinnamon Snap Cookies

(by Shirley McNevich)

6 TBSP Hershey's cocoa
2 TBSP canola oil
1 3/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 sticks softened butter
1 1/3 cups white sugar
1 egg
1/4 cup Kayro lite corn syrup

In a small bowl add cocoa and canola oil--stir until well mixed, then set aside. In separate bowl add flour, baking soda, cinnamon and salt--stir to mix. In a mixer add butter and 1 cup of the white sugar--beat. Add the egg--beat. Add the corn syrup and the cocoa mixture--beat. Slowly add flour mixture--beat. Remove bowl from mixer. Place 1/3 cup of white sugar in a small bowl. Shape the cookie dough into 1" balls and roll each in the white sugar. Place the sugar coated dough balls on greased cookie sheets. Bake at 375 degrees for 8-11 minutes (centers should still be a bit soft but edges should be set). Cool slightly before removing from cookie sheets, then place them on paper towels to cool.

#3478 - Almond Raspberry Squares

(by Shirley McNevich)

1/2 cup softened butter
2 cups Nestle's white chocolate chips
2 eggs
1/2 cup white sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 cup raspberry jam
1/4 cup sliced almonds (toasted)
Baker's angelflake coconut (optional)

In a microwave safe bowl add butter--melt. Add 1 cup white chocolate chips to the melted butter but DO NOT stir. In a mixer add eggs--beat. Add white sugar--beat on medium speed for 4 minutes. Remove bowl from mixer--add white chocolate chip mixture--stir. Add flour, salt and almond extract--stir until combined. Pour 2/3 of the batter into the bottom of a greased 9" square cake pan. Bake at 325 degrees for 15-18 minutes or until light brown around the edges. Remove from oven and set aside. In a microwave safe bowl add the raspberry jam--microwave on high for 30 seconds, then stir well. Spread the raspberry jam evenly over the top of the warm cake. Add the other 1 cup of white chocolate chips to the remaining batter--stir to mix. Drop spoonfuls of the batter over the top of the raspberry jam. Sprinkle the toasted almond slivers evenly over the top. Return to oven and bake for 23-30 minutes or until edges are browned. Cool completely. Cut into bars or squares. Optional--sprinkle coconut over the top before cutting.