#3722 - Amish Scrambled Eggs

(by Shirley McNevich)

4 TBSP flour
6 eggs
1/2 tsp. salt
fresh ground black pepper (optional)
1/3 cup milk
1 1/2 TBSP butter
shredded cheese (optional)
cooked/crumbled bacon (optional)


In a bowl add the flour and milk--mix well until there are no lumps. In a separate bowl add eggs--beat. Pour eggs into the milk mixture and add the salt--mix well. In a skillet over medium heat add the butter--melt. Pour the egg mixture into the skillet--cook while shredding the mixture with a fork until eggs are done. Place on plates and top with fresh ground black pepper, shredded cheese and crumbled bacon.

#3721 - Cherry Butter Cookies

(by Shirley McNevich)

(this recipe is for Dec. 30th)

2 cups softened butter
2 tsp. vanilla
2 cups Domino's powdered sugar
1/4 tsp. salt
4 1/2 cups SIFTED flour (measure before sifting)
1/2 cup chopped walnuts
1/4 cup chopped red maraschino cherries
1/4 cup chopped green maraschino cherries

After chopping the cherries, spread them on paper towels to soak up any liquid. In a mixer add butter, vanilla and powdered sugar--beat. Add salt and slowly add flour--beat. Remove bowl from mixer--add chopped walnuts and chopped cherries--mix/knead with your hands until cherries and walnuts are incorporated evenly. Roll the dough into walnut sized balls and place them on greased cookie sheets. Use the tines of a fork to flatten the cookie and make a criss cross pattern. Bake at 350 degrees 12-17 minutes. This is a tough cookie to get the baking time correct, so definitely bake a test cookie.

#3720 - Layered Pumpkin Cheese Pie

(by Shirley McNevich)

(this recipe is for Dec. 29th)

2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. vanilla
2 eggs
1 - 9" ready-made graham cracker crust
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a pinch of ground cloves
a pinch of nutmeg
1/2 cup Cool Whip (thawed)

In a mixer add cream cheese, white sugar and vanilla--beat. Add eggs--beat. Measure out 1 cup of the cream cheese batter and spread it on the bottom of the graham cracker crust, leaving remaining cream cheese batter in the mixer. Add the pumpkin to the mixer with the remaining cream cheese mixture--beat. Add cinnamon, cloves and nutmeg--beat. Spread the pumpkin batter into the crust. Bake at 325 degrees 35-40 minutes or until almost set. Cool completely. Refrigerate overnight. Spread thawed Cool Whip over the top before cutting and serving.

#3719 - Cream Cake

(by Shirley McNevich)

(this recipe is for Dec. 28th)

1 cup buttermilk
1 tsp. baking soda
1 cup softened butter
1/2 cup Crisco shortening
2 cups white sugar
5 eggs
1 tsp. vanilla
2 cups Baker's angelflake coconut
1 tsp. baking powder
2 cups flour
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP cream
1/2 cup chopped walnuts

In a bowl add 1/2 cup butter, Crisco and white sugar--beat. In a small bowl add buttermilk and baking soda--stir to dissolve. Add buttermilk mixture, 1 tsp. vanilla, 1 cup of the coconut, baking powder and flour to the batter--beat. Pour batter evenly into 3 - 9" round cake pans. Bake at 350 degrees 30-40 minutes--test with a toothpick for doneness. Cool cakes, then remove one and place it on a cake plate. Frosting: in a mixer add cream cheese and 1/2 cup butter--beat. Add 1 tsp. vanilla and the powdered sugar--beat well. Add cream--beat well. Frost the first cake, place second cake on top, frost the second cake, place third cake on top and frost the rest of the cake. Sprinkle the chopped walnuts and remaining coconut over the top and sides of the cake (using more coconut and nuts as necessary).

#3718 - Upside Down Cranberry Cake

(by Shirley McNevich)

(this recipe is for Dec. 27th)

2/3 cup Domino's dark brown sugar (packed)
1/3 cup + 1/2 cup softened butter
1 1/4 cups fresh or frozen cranberries (thawed and drained if frozen)
1/2 cup chopped walnuts OR chopped pecans
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1 cup Breakstone's sour cream
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

Wrap the outside of a 9" spring form cheesecake pan 3 TIMES with foil to catch leaks. Place the wrapped pan on top of a jelly roll pan (one with a lip on all sides). Into a bowl sift the flour, baking powder, baking soda, cinnamon and salt, then set bowl aside. In a saucepan over medium heat and brown sugar and 1/3 cup butter--cook/stir until boiling. Slowly pour the brown sugar mixture into the bottom of the springform pan. Sprinkle the cranberries and chopped nuts evenly into the brown sugar mixture. In a mixer add 1/2 cup butter and the white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Slowly add flour mixture--beat. Pour batter over the cranberries/nuts. Keeping the pan on the jellyroll pan, put the whole thing in the oven and bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate and loosen/remove the springform pan. Serve warm or cool completely.

#3717 - Fresh Apple Torte

(by Shirley McNevich)

(this recipe is for Dec. 26th)

Crust: 1/2 cup butter; 1/3 cup white sugar; 1/4 tsp. vanilla; 1 cup flour

Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/4 cup white sugar; 1 egg; 1/2 tsp. vanilla

Apples: 6 baking apples (washed, peeled cored and sliced THIN); 1/3 cup white sugar; 1/2 tsp. cinnamon

Crust: in a mixer add 1/2 cup softened butter, 1/3 cup white sugar, 1/4 tsp. vanilla and 1 cup flour--beat well. Press the crust mixture into the bottom of a greased 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 1/4 cup white sugar, 1 egg and 1/2 tsp. vanilla--beat until smooth. Pour the cream cheese mixture evenly over the crust. In a bowl 1/3 cup white sugar and 1/2 tsp. cinnamon--mix well. In a large bowl add apple slices--sprinkle the cinnamon mixture over the apples--toss to coat. Spread the apple slices over the cheese mixture. Bake at 450 degrees for 10 minutes, then WITHOUT OPENING THE OVEN DOOR reduce heat to 400 degrees and bake 25-35 minutes longer or until apples are tender. Cool completely.

#3716 - Creamy Italian Cheesecake

(by Shirley McNevich)

(this recipe is for Dec. 25th)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 16oz. ricotta cheese
1 1/2 cups white sugar
4 eggs
1 TBSP lemon juice
1 tsp. vanilla
3 TBSP cornstarch
3 TBSP flour
1/2 cup butter (melted and cooled)
1 pint Breakstone's sour cream

In a mixer add cream cheese and ricotta cheese--beat. Add white sugar and eggs--beat. Add lemon juice and vanilla--beat. Add cornstarch, flour and melted butter--beat. Remove bowl from mixer--add sour cream--stir to mix. Pour batter into a greased springform cheesecake pan. Bake at 350 degrees for 1 hour, then WITHOUT OPENING THE OVEN DOOR turn off the oven and let it in the oven for 1 hour. Cool completely, then refrigerate until cold.

#3715 - Box Mix Pound Cake

(by Shirley McNevich)

(this recipe is for Dec. 24th)

1/2 cup softened butter
1 cup white sugar
3 eggs
1 tsp. vanilla
1 tsp. lemon extract
2/3 cup water
1 - 8oz. Breakstone's sour cream
1 box Duncan Hines yellow cake mix
1 cup flour

In a mixer add butter and white sugar--beat. Add eggs, vanilla and lemon extract--beat. Add water and sour cream--beat. Slowly add cake mix powder--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" bundt cake pan. Bake at 350 degrees 60-80 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely, then dust with powdered sugar or glaze as desired.

#3714 - Black Walnut Banana Cake

(by Shirley McNevich)

(this recipe is for Dec. 23rd)

3 cups flour
2 cups white sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 cups canola oil
3 eggs
1 - 8oz. Dole crushed pineapple (well drained)
2 cups mashed ripe bananas
1 cup chopped black walnuts
1 - 8oz. Philadelphia cream cheese (softened)
1/4 lb. softened butter
1lb. Domino's powdered sugar
1 tsp. vanilla

In a bowl add flour, white sugar, baking soda and salt--stir to mix and set aside. In a separate bowl add canola oil, eggs, mashed bananas and chopped black walnuts--stir to mix. Add the flour mixture to the banana mixture--stir to mix. Pour batter evenly into TWO greased and floured 9" cake pans. Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean. Cool cakes. Loosen one cake and place it on a cake plate. In a mixer add softened butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Frost the top and sides of the first cake. Loosen second cake and place it on top of the first cake. Frost the top and sides.

#3713 - Overnight Sour Cream Coffee Cake

(by Shirley McNevich)

(this recipe is for Dec. 22nd)

3/4 cup softened butter
1 cup white sugar
2 eggs
1 - 8oz. Breakstone's sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
1 tsp. cinnamon

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add sour cream--beat. Add baking powder, baking soda, nutmeg and salt--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. In a bowl add brown sugar, chopped pecans and cinnamon--stir to mix. Sprinkle the pecan mixture evenly over the top of the batter. Tightly place Saran wrap over the top of the cake pan (making sure that it it NOT touching the batter) and refrigerate overnight. The next day remove the plastic wrap and bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Serve warm or cool completely.

#3712 - Chocolate Chip Oreo Pie

(by Shirley McNevich)

(this recipe is for Dec. 21st)

1 ready-made Oreo cookie crust
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup Domino's dark brown sugar (packed)
2 eggs
1 egg yolk
1 tsp. vanilla
2/3 cup Nestle's MINI semi-sweet chocolate chips

In a mixer add cream cheese and brown sugar--beat. Add eggs and the egg yolk--beat. Add vanilla--beat. Remove bowl from mixer--add mini chocolate chips--stir to mix. Pour batter into the Oreo cookie crust. Bake at 350 degrees 45-50 minutes or until filling is almost set. Cool completely. Refrigerate overnight before serving.

#3711 - Cranberry Coffee Cake

(by Shirley McNevich)

(this recipe is for Dec. 20th)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
1/2 tsp. salt
1 cup Breakstone's sour cream
1 tsp. vanilla
1 - 8oz. can Ocean Spray cranberry sauce
Domino's powdered sugar

In a mixer add softened butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add sour cream--stir just until mixed. Pour 1/3 of the batter into a greased and floured 10" tube cake pan. Spoon HALF of the cranberry sauce evenly over the top of the batter, then use a wet tableknife to swirl the cranberry sauce through the batter. Pour another 1/3 of the batter over the top. Spoon remaining cranberry sauce over the batter and swirl as before. Pour remaining batter over the top. Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Dust the top with powdered sugar or glaze as desired.

#3710 - Ricotta Pie

(by Shirley McNevich)

(this recipe is for Dec. 19th)

16 eggs
3 cups white sugar
3 tsp. vanilla
3 lbs. ricotta cheese
1/4 cup Nestle's semi-sweet chocolate chips (optional)
4 cups flour
5 tsp. baking powder
1/2 cup + 1 TBSP Crisco shortening (cold)
1 TBSP milk

Batter: In a mixer add 12 eggs, 2 cups of white sugar and 2 tsp. vanilla--beat. Remove bowl from mixer--add all of the ricotta cheese and the chocolate chips--stir well, then set aside. Crust: in a bowl add the flour, baking powder and 1 cup white sugar--stir to mix. Add 1/2 cup + 1 TBSP cold Crisco shortening--mix with a pastry blender to make crumbs. Add four beaten eggs and 1 tsp. vanilla--mix with your hands to form the dough. Cut the dough into four equal balls, wrap each in Saran wrap, then refrigerate them for 1 hour. Grease TWO deep dish pie plates. Roll out two of the doughs and place them in the greased pie plates. Flute the edges of the doughs. Roll out the other two doughs, cut them into 1/2" strips. Divide the batter evenly into the two pie crusts. Arrange the cut dough strips evenly over the top of each pie. Use a pastry brush to brush the milk over the dough strips. Cover the dough edges with foil. Bake at 325 degrees for 20 minutes, then remove the foil and turn each pie halfway around. Continue baking another 30 minutes or until inserted knife comes out clean and crusts are golden brown. Cool completely, then refrigerate until cold.

#3709 - Chocolate Apple Cake

(by Shirley McNevich)

2 cups white sugar
1 cup softened butter
3 eggs
1/2 cup water
1 TBSP vanilla
2 1/4 cups flour
2 TBSP Hershey's cocoa
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground allspice
1/2 tsp. salt
1/2 cup Nestle's MILK chocolate chips
2 cups grated baking apples (peel and core before grating)

In a mixer add white sugar and butter--beat. Add eggs, water and vanilla--beat. Add cocoa, baking soda, cinnamon, allspice and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips and grated apples--stir just until mixed. Pour batter into a greased and floured 10" bundt cake pan. Bake at 325 degrees 60-70 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Glaze as desired.

#3708 - Sourdough Crab Bread

(by Shirley McNevich)

1 long shaped loaf sourdough bread
butter (optional)
3/4 cup mayo
3 TBSP chopped fresh dill
1/2 tsp. salt
12oz. lump crab meat
2 TBSP finely chopped red onions
16 tomato slices (halved)
shredded mozzarella cheese
fresh ground black pepper

Slice the sourdough bread into 16 slices, then lightly butter each side of each slice. Place the buttered bread slices on a cookie sheet and broil bread slices 1-2 minutes on each side until lightly browned and toasted. In a bowl add mayo, dill and 1/4 tsp. salt--stir well. In a separate bowl add crab meat, onions and 1/4 tsp. salt--stir well. Measure out 2 TBSP of the mayo mixture and add it to the crab mixture--stir well. Spread remaining mayo mixture evenly over the toasted bread slices. Spread crab mixture evenly over the mayo mixture. Place 2 halved tomato slices side by side on top of each bread slice (overlapping where necessary). Sprinkle shredded mozzarella cheese over the tomatoes. Broil them 3-4 minutes or until cheese melts. Sprinkle with fresh ground black pepper. Serve hot.

#3707 - Danish Rice Pudding

(by Shirley McNevich)

1 cup Carolina white rice (long grain)--do NOT use Minute Rice
1/2 cup water
4 1/4 cups whole milk
1 tsp. salt
4 TBSP white sugar
1 TBSP cinnamon
butter (optional)

In a bowl add white sugar and cinnamon--stir to mix, then set aside. In a large saucepan add the water, rice and salt--stir to mix. Bring mixture to a boil over medium heat (while stirring). Once boiling, cook/stir for 2 minutes. Slowly add all of the milk while stirring. Once all milk has been added, bring to a boil again. Once boiling, turn heat back so mixture is lightly boiling. Tilt a lid on top of the saucepan and cook 30-35 minutes (stirring every 2-3 minutes so the bottom doesn't burn). Mixture should be nice and thick (if not, cook longer). Serve warm in bowls. Add a pat of butter on top of each serving, and sprinkle the cinnamon sugar mixture over the top. If you don't like it hot, you can cool to room temperature before serving, or you can place the mixture into a glass container and refrigerate it until cold. No matter which temperature you serve it at, make sure to sprinkle the cinnamon sugar mixture over the top before serving.

#3706 - Hot Pizza Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 tsp. oregano
1/2 tsp. parsley flakes
1/4 tsp. dried basil
1 cup shredded mozzarella cheese
1 cup fresh grated Parmesan cheese
1 cup of your favorite pizza sauce
pepperoni slices (chopped)--as much as you wish
2 TBSP sliced black olives (optional)

In a bowl add cream cheese, oregano, parsley flakes and basil--mix well. Spread the mixture on the bottom of a 9" glass pie plate. Sprinkle HALF of the shredded mozzarella cheese and HALF of the grated Parmesan cheese over the cream cheese mixture. Spoon the pizza sauce all over the cheeses. Sprinkle remaining mozzarella and Parmesan cheeses over the top. Bake at 350 degrees 15-30 minutes or until hot and bubbly. Let it stand a few minutes. Serve warm with good quality crackers.

#3705 - German Chocolate Oatmeal Cookies

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding
2/3 cup Quaker quick oats
1 tsp. baking powder
1/4 to 1/2 cup canola oil
1/2 cup Breakstone's sour cream
1/4 cup water
2 tsp. vanilla
1/3 cup Nestle's semi-sweet chocolate chips
1/3 cup Nestle's white chocolate chips
1/3 cup chopped pecans
1/3 cup Baker's angelflake coconut

In a bowl add cake mix powder, pudding powder, baking powder and oats--stir. Add 1/4 cup canola oil, sour cream, water and vanilla--stir well. If batter is too dry add another 1/4 cup canola oil and stir again. Add chocolate chips, white chocolate chips, coconut and chopped pecans--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-14 minutes. Cool slightly, then place on paper towels to cool completely. Note: this cookie can take WAY longer to bake than other cookies, so best to bake a test cookie to figure out the correct baking time for your oven.

#3704 - Sour Cream Crumble Cake

(by Shirley McNevich)

Topping: 1/3 cup Domino's dark brown sugar (packed); 1/2 cup flour; 1 1/2 tsp. cinnamon; 3 TBSP cold butter (cut into small pieces)

Batter: 1 1/3 cups flour; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1/2 cup softened butter; 3/4 cup white sugar; 2 eggs; 2 tsp. vanilla; 1/2 cup Breakstone's sour cream

Glaze: 1/2 cup Domino's powdered sugar; 1/2 tsp. vanilla; 2 TBSP milk

Topping: in a bowl add dark brown sugar, 1/2 cup flour and cinnamon--stir to mix. Add cold butter pieces--mix with a pastry blender to make crumbs, then set aside. Batter: in a bowl add 1 1/3 cups flour, 1 tsp. baking powder, 1/4 tsp. baking soda, and the salt--stir to mix. In a mixer add 1/2 cup softened butter--beat. Add white sugar--beat. Add eggs--beat. Add 2 tsp. vanilla and the sour cream--beat. Slowly add the flour mixture--beat just until mixed. Spread HALF of the batter into a greased and floured 8" square cake pan. Sprinkle half of the topping mixture evenly over the batter. Pour remaining batter over the topping mixture. Sprinkle remaining topping mixture over the top of the batter. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool completely. Glaze: in a bowl add the powdered sugar, 1/2 tsp. vanilla and the milk--stir well. If glaze is too thin add a little more powdered sugar and stir again. If glaze is too thick add a little more milk and stir again. Drizzle the glaze all over the top of the cooled cake.

#3703 - Sour Cream Parmesan Dip

(by Shirley McNevich)

16oz. Breakstone's sour cream
1/2 cup fresh grated Parmesan cheese
1 TBSP Dijon mustard
kosher salt
fresh ground black pepper

In a bowl add sour cream, grated Parmesan cheese and Dijon mustard--stir well. Add kosher salt and fresh ground pepper (to your taste)--stir well. Taste--add more grated Parmesan cheese and/or more Dijon mustard to your taste--stir well. Cover and refrigerate leftover dip. Serve with good quality crackers.

#3702 - No Bake Crab Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 TBSP horseradish sauce
2 TBSP dry Lipton onion soup mix
2 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1/2 cup cocktail sauce
8oz. lump crab meat (more if you wish)
1 small onion (chopped)
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/4 to 1/2 cup chopped parsley

In a bowl add cream cheese, sour cream and horseradish sauce--mix well. Add dry onion soup mix, Worcestershire sauce, garlic powder and cocktail sauce--stir well. Add chopped onions, chopped green bell peppers, chopped red bell peppers and chopped parsley--stir well. Add lump crab meat--stir well. Cover and refrigerate until cold. Serve with good quality crackers. Re-stir just before serving.

#3701 - Wonton Chips

(by Shirley McNevich)

18 square wonton wrappers
melted butter
sea salt

Cut each wonton wrapper in half diagonally so you end up with 36 triangles. Spray a large cookie sheet with Pam. Arrange the triangles on the cookie sheet (close but NOT touching each other). Use a pastry brush to brush each triangle with melted butter. Sprinkle sea salt over the tops of the triangles. Bake at 375 degrees for 9-10 minutes or until golden brown. Cool them until they firm up and are crispy.

#3700 - Ritz Onion Casserole

(by Shirley McNevich)

5 or 6 large Vidalia onions (peeled, sliced and separated into rings)
1 stick butter
2 cups fresh grated Parmesan cheese
1 sleeve of Ritz crackers (crushed)

Cut the stick of butter into pats.In a Dutch oven over medium heat add the butter pats--melt. Add all of the separated onion rings--cook/stir until onions are tender. Remove from heat. Grease a large casserole dish. Make multiple layers of softened onions, then Ritz cracker crumbs, then grated Parmesan cheese. Make sure the final (top) layer is Parmesan cheese. Bake at 350 degrees for 20 minutes or until top cheese layer is melted and browned. Optional: you can substitute any cheese of your choice, and you can add salt/pepper to the softened onions before layering them.

#3699 - Smashed Potatoes

(by Shirley McNevich)

4 red potatoes (about 6oz.; washed, peeled and cut into bite sized pieces)
1/2 cup Breakstone's sour cream
1/2 cup milk
2 TBSP minced chives
1/2 tsp. salt
1/2 tsp. pepper

In a microwave safe bowl add just the potato pieces--cover the bowl with Saran wrap and use a sharp knife to cut a slit in the middle of the wrap. Microwave on high 10-12 minutes or until tender. Remove from microwave and let them stand for 2 minutes. Remove the wrap, then add the sour cream, milk, minced chives, salt and pepper. Mash the mixture with a potato masher, then stir well. Serve immediately. Note: these are meant to be eaten right away as the leftovers will be "gummy".

#3698 - Cracker Barrel Macaroni and Cheese

(by Shirley McNevich)

2 - 8oz. blocks Cracker Barrel sharp yellow cheddar cheese
1 - 16oz. box raw elbow macaroni
3 TBSP butter
1 onion (chopped fine)
3 TBSP flour
1/2 tsp. fresh ground black pepper
2 cups milk
4-6 slices buttered bread (torn into bite sized pieces)

Shred both blocks of cheese. Prepare macaroni in salted water according to box directions--drain but DO NOT RINSE. In a skillet over medium low heat add butter and chopped onions--cook/stir until onions are tender. Add the flour and black pepper (while stirring). Cook/stir for 1 more minute. Slowly add the milk (while stirring), then cook/stir until mixture starts to thicken. Add all of the shredded cheese--cook/stir until all cheese is melted and sauce is a nice, thick cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. Sprinkle all of the torn buttered bread all over the top. Bake uncovered at 375 degrees for 30 minutes or until bread on top is brown and crispy. Cool slightly before serving.

#3697 - Sharp White Cheese Dip

(by Shirley McNevich)

1 1/2 cups shredded Cracker Barrel Vermont Sharp White Cheese
1/3 cup mayo
3oz. Philadelphia cream cheese (softened)
1/3 cup diced Vidalia onions
1/2 tsp. pepper
1/4 tsp. Italian seasoning
1/4 tsp. Creole seasoning (optional)

In a bowl add shredded white cheese, mayo, softened cream cheese, diced onions, pepper, Italian seasoning and Creole seasoning--stir well to mix. Spread the mixture into a greased glass baking dish. Bake at 375 degrees 25-30 minutes or until golden brown and bubbling. Serve hot with good quality crackers.

#3696 - Mocha Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1 TBSP instant coffee (dissolved in 1 TBSP boiling water)
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup Hershey's cocoa
2 cups M&M's candies

In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and instant coffee mixture--beat. Add cocoa--beat. Slowly add flour--beat. Remove bowl from mixer--add M&M's--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 9-10 minutes. Cool slightly, then place on paper towels to cool.

#3695 - M&M Frosting

(by Shirley McNevich)

2 sticks softened butter
3 cups Domino's powdered sugar
2 tsp. vanilla
2 TBSP milk
1/3 cup Hershey's cocoa
1 cup M&M's candies

In a blender or food processor add the M&M's--blend until coarse. In a mixer add butter, vanilla, milk and cocoa--beat. Slowly add powdered sugar--beat. Add milk--beat. Slowly add crushed M&M's--beat. If frosting is too thick, add a little more milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#3694 - Bacon Potato Soup

(by Shirley McNevich)

6 slices bacon (fried, drained and crumbled)
6 cups cubed red potatoes
4 cups chicken broth
2 carrots (shredded)
1 yellow onion (chopped)
1 TBSP chopped parsley (fresh or dry)
1/2 tsp. celery seed
salt
pepper
2 cups milk
1/4 cup flour
4 slices American cheese (broken into small pieces)
6 green onions (chopped)

In a Dutch oven over medium heat add crumbled bacon, cubed red potatoes, chicken broth, shredded carrots, chopped parsley, chopped onions and celery seed--cook/stir until boiling. Tilt the lid on the Dutch oven and reduce heat to simmer--simmer the mixture until potatoes are tender (20-30 minutes). Taste--add salt and pepper to your taste, then stir well. In a bowl add milk and flour--whisk until mixed. Pour the milk mixture into the soup slowly (while stirring). Turn heat up to medium--cook/stir until soup is hot and thickened. Remove from heat--add American cheese pieces--stir until cheese is melted. Place soup in bowls and top with chopped green onions. Note: for more bacon flavor, fry your bacon in the Dutch oven first, then leave the drippings in the Dutch oven before adding soup ingredients.

#3693 - White Chocolate Graham Crackers

(by Shirley McNevich)

12 graham crackers
24oz. white chocolate candy melts
6oz. milk chocolate candy melts

Break the 12 graham crackers so you have 24 graham cracker squares. Place wax paper on cookie sheets. In a bowl melt white chocolate candy melts according to bag directions. Place the milk chocolate candy melts in a separate bowl and melt according to bag directions. Dip each graham cracker square into the melted white chocolate until fully coated, then place it on the wax paper. Use a teaspoon to drizzle the melted milk chocolate in a pattern on the white chocolate covered graham square. Repeat with all graham cracker squares. Note: when one tray of grahams is completed, stick it in the refrigerator for 15 minutes while you work on the second tray, then refrigerate the second tray for 15 minutes. You can remove them from the refrigerator once the chocolate has hardened.

#3692 - Homemade Sour Cream

(by Shirley McNevich)

1/4 cup whole milk
3/4 tsp. white vinegar
1 cup heavy cream

In a glass quart jar add cream and white vinegar--stir to mix, then put the lid on and shake well. Remove the lid and add the milk--stir well, then put the lid on and shake well. Remove the lid and cover the top of the jar with a tea towel--secure the towel with a rubber band. Let the mixture sit on the counter overnight. The next day remove the towel--stir well, screw the lid on tight and refrigerate until cold. Note: homemade sour cream is a bit thinner than store bought sour cream because there are no artificial thickeners.