#3813 - Chicken Bacon Spaghetti

(by Shirley McNevich)

1lb. raw spaghetti
1 TBSP olive oil
1lb. boneless/skinless chicken breasts
salt
pepper
6-8 slices bacon
2 cloves garlic (minced)
2 cups diced tomatoes
3 cups baby spinach
1/2 cup heavy cream
1/3 cup fresh grated Parmesan cheese

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE and save 1 cup of the pasta water. In a Dutch oven over medium heat add the olive oil--add the bacon and cook until bacon is crispy. Place the bacon on paper towels but leave the drippings in the Dutch oven. Salt/pepper both sides of the chicken--place it in the bacon drippings and cook chicken on both sides until no longer pink inside. Remove chicken, place it on a cutting board and cut it into bite sized pieces. Add the minced garlic, diced tomatoes and baby spinach to the Dutch oven (and add salt/pepper to your taste). Add the heavy cream, grated Parmesan cheese and the reserved 1 cup pasta water--stir to mix and turn heat back to simmer and let the mixture simmer until mixture thickens (while stirring). Turn heat back to medium and add the drained pasta to the sauce mixture--toss to coat/stir until hot. Crumble the bacon. Add the crumbled bacon and chicken pieces to the spaghetti mixture--toss to coat/stir until hot enough to serve.

#3812 - Warm Raspberry Pie

(by Shirley McNevich)

1/2 cup flour
1/4 cup white sugar + 2 TBSP white sugar
1/4 tsp. salt
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3 eggs
1 1/2 tsp. lemon zest
1 tsp. vanilla
1 cup fresh raspberries (more if you wish)

In a bowl add flour, 1/4 cup white sugar and the salt--whisk to mix. In a separate bowl add Carnation milk, eggs, lemon zest and vanilla--whisk to mix. Add flour mixture to egg mixture--whisk until smooth. Pour batter into a greased 9" deep dish pie plate. Spread the raspberries evenly over the top of the batter. Sprinkle the 2 TBSP white sugar evenly over the whole top. Bake at 450 degrees 17-22 minutes or until puffed up and light brown in color. Serve the pie warm.

#3811 - Chocolate Peanut Butter Cheesecake

(by Shirley McNevich)

8oz. Philadelphia cream cheese (softened)
1/3 cup Breakstone's sour cream
3/4 cup Jif smooth peanut butter
1 cup + 3 TBSP Domino's powdered sugar
1/3 cup chopped peanuts
1 - 9" Keebler ready-made graham cracker crust (OR chocolate crust if you prefer)
1 cup heavy cream
1/4 cup Hershey's cocoa
1 bag Nestle's peanut butter chips
chocolate cookie sprinkles

Sprinkle the chopped peanuts evenly into the bottom of the ready-made crust. In a mixer add cream cheese and sour cream--bat. Add peanut butter and 1 cup of powdered sugar--beat until smooth. Spread the batter evenly into the crust (all the way to the edges). In a mixer add heavy cream, cocoa and 3 TBSP powdered sugar--beat until mixed and leave it in the mixer bowl. Refrigerate both the pie and the bowl of topping mixture until cold and cheesecake is set. Remove both from refrigerator. Place the topping mixture back on the mixer--beat until stiff peaks form. Spread the topping mixture evenly over the top of the pie. Sprinkle peanut butter chips (your choice of amount) and chocolate sprinkles evenly over the top of the pie.

#3810 - Dense Dinner Rolls

(by Shirley McNevich)

1 tsp. active dry yeast
1 1/4 cups lukewarm whole milk
1 TBSP white sugar
3 cups flour (unbleached if you have it)
1/4 tsp. salt
2 TBSP butter (melted and cooled to room temperature)

In a bowl add yeast and milk--stir to dissolve yeast. Add white sugar--stir. Into a bowl sift the flour and salt, then add the room temperature melted butter and the yeast mixture to the flour mixture--mix until dough forms. Turn out the dough on a floured counter and work the dough until smooth and stretchy. Place the dough into a greased bowl and cover it with a tea towel--let it rise for 45 minutes. Turn out the dough on to a floured counter and shape the dough into 9 equal sized dough balls. Butter and flour a 9" square cake pan. Place the dough balls in a single layer in the cake pan. Cover with a tea towel and let them raise for 15 minutes. Bake at 425 degrees 15-20 minutes or until browned and puffy. Serve warm.

#3809 - Multi Dijon Dressing

(by Shirley McNevich)

1/2 cup canola oil
1/2 cup cider vinegar
3/4 tsp. salt
1 TBSP Dijon mustard (more if you wish)
1 TBSP grated onions
1 TBSP white sugar

In a bowl add canola oil and salad vinegar--whisk. Add salt, mustard, grated onions and white sugar--whisk. Taste--if too sweet add a little more Dijon mustard and whisk again. If too sour, add a little more white sugar and whisk again. Use as a salad dressing OR as a marinade for chicken breasts.

#3808 - Red Velvet Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
2 to 2 1/2 tsp. red food coloring
1 3/4 cups regular Bisquick
1/4 cup Hershey's cocoa
1 1/2 cups Nestle's white chocolate chips + extra for sprinkling

In a mixer add butter and brown sugar--beat. Add vanilla, egg and food coloring--beat. Add Bisquick and cocoa--beat. Remove bowl from mixer--add 1 1/2 cups white chocolate chips--stir with a wooden spoon (batter will be very sticky). Drop by spoonfuls on to greased cookie sheets or parchment paper lined cookie sheets. Lightly press another couple of white chocolate chips into the top of each cookie. Bake at 350 degrees 8-10 minutes. Cool for 5 minutes, then remove and place on paper towels to cool. Wait until the next day to eat them (they taste much better the next day).

#3807 - Colby Pizza Dip

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. Philadelphia cream cheese (softened)
1lb. shredded Colby cheese
16oz. Breakstone's sour cream
good quality tortilla chips

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned. Drain off all fat, then set aside. In a bowl add softened cream cheese--beat with a spoon. Add sour cream--stir until mixed. Spread the sour cream mixture evenly over a round pizza pan. Sprinkle the warm drained ground chuck evenly over the sour cream mixture. Spread the shredded cheese evenly over the top. Bake at 250 degrees 8-10 minutes or until cheese is melted and mixture is hot. Serve hot with good quality tortilla chips.

#3806 - Chopped Tomato Sauce

(by Shirley McNevich)

1/4 cup olive oil
1 onion (diced)
1 bay leaf
1/2 tsp. dried oregano
2 garlic cloves (chopped)
salt (to your taste)
2 TBSP Hunt's tomato paste
2 - 28oz. cans whole plum tomatoes (chopped and put back in the juice)

In a pot over medium heat add olive oil--stir until hot. Add diced onions, the bay leaf, dried oregano, chopped garlic and salt--cook/stir until onions are tender. Add tomato paste--cook/stir for 5 minutes. Add chopped plum tomatoes and their juice--cook/stir until mixture just starts to boil. Turn heat back to low--simmer for 1 hour, stirring every 5 minutes. Taste--adjust seasonings to your taste and remove the bay leaf.

#3805 - Baked Ham Pasta

(by Shirley McNevich)

1/2 cup butter
1/2 cup flour
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (optional)
2 cups Half 'n Half
2 cups whole milk
1lb. shredded Swiss cheese
2/3 cup shredded Parmesan cheese
1lb. bowtie pasta
2 cups cooked bite sized ham pieces
1 1/2 cups frozen baby sweet peas (thawed and drained)
Crunchy Topping: 1 cup Marzetti sea salt/cracked pepper croutons; 2/3 cup shredded Parmesan cheese; 1 TBSP butter (melted)

Cook bowtie pasta in salted water according to box directions--drain but DO NOT rinse. In a Dutch oven over medium heat and 1/2 cup butter--melt. While whisking, slowly add the flour and whisk until smooth. While whisking add dry mustard, salt, pepper and cayenne pepper. While whisking add half 'n half and milk--whisk for about 10 minutes or until thickened. While stirring with a spoon add all of the shredded Swiss cheese and 2/3 cup of the shredded Parmesan cheese--stir until mixed. Remove from heat--add drained pasta, ham pieces and drained peas-- toss with a spoon to mix. Pour the whole mixture into a greased 9 x 13 glass baking dish. Place the croutons into a Ziploc bag--close the bag and crush the croutons with a rolling pin until finely ground. In a bowl add ground croutons, 2/3 cup shredded Parmesan cheese and the melted butter--stir to mix. Sprinkle the crouton mixture evenly over the pasta mixture. Bake at 350 degrees 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

#3804 - Bacon and Onion Potatoes

(by Shirley McNevich)

2-3 cups prepared mashed potatoes (more if you wish)
1/4 to 1/2 cup bite sized cooked ham pieces
1 - 11oz. can whole kernel corn (well drained)
1/2 cup shredded sharp cheddar cheese
1 cup French's french fried onions
4-6 slices cooked bacon (crumbled)

In a bowl add mashed potatoes, ham pieces and drained corn--stir to mix. Spread half of the potato mixture into a greased 2qt. casserole dish. Sprinkle half of the cheese and half of the french fried onions over the potatoes. Spread remaining potatoes over the top. Sprinkle crumbled bacon, remaining cheese and remaining french fried onions over the top. Bake at 350 degrees 20-30 minutes or until heated through. Note: if using cold (leftover) mashed potatoes, you'll have to bake it longer.

#3803 - Easter Poppers

(by Shirley McNevich)

3/4 cup Nestle's semi-sweet chocolate chips
3/4 cup Nestle's butterscotch chips
1 - 9oz. bag Chex Mix Popped Sweet and Salty snack mix

In a saucepan over low heat add the chocolate and butterscotch chips--cook/stir until almost all of the chips have melted. Remove from heat--stir well. Add the Chex mix--stir to coat. Drop mixture by heaping spoonfuls on to wax paper. Cool completely, then refrigerate until cold. Optional: right after you drop them on to the wax paper, you can sprinkle them with a little powdered sugar.

#3802 - Eggs on a Cloud

(by Shirley McNevich)

2 egg whites
2 egg yolks
a pinch of salt
a pinch of pepper
1 3/4 TBSP of grated Parmesan cheese (or substitute any grated cheese you wish)
a slice of bread
olive oil

In a mixer add egg whites--beat until stiff. Add salt, pepper and grated cheese to the egg whites--beat until stiff. Place a slice of bread on to a baking sheet. Heap all of the egg white mixture on to the bread slice and use the back of a spoon to make a deep indentation ("nest") in the center of the egg whites. Fill the nest with the egg yolks. Bake at 325 degrees for 5 minutes or until egg whites are lightly browned. Drizzle a little olive oil over the top and serve immediately. Optional: you can toast the bread lightly before adding the egg white mixture.

#3801 - Ranch Pizza Strips

(by Shirley McNevich)

1 can Pillsbury refrigerated pizza crust
1/3 cup ranch dressing
2 cups shredded cooked chicken breasts
1/3 cup crumbled cooked bacon
1/2 cup chopped green onions
2 1/2 cups shredded cheddar/monterey jack cheese blend

Grease a cookie sheet and unroll the pizza dough on to the cookie sheet, pressing it into a thin rectangular layer. Spread the ranch dressing over the crust. Spread the chicken pieces evenly over the dressing. Sprinkle the crumbled bacon and 1/4 cup of the green onions evenly over the top. Sprinkle the shredded cheese evenly all over the top. Bake at 400 degrees 10-14 minutes or until crust is browned and cheese is melted and bubbling. Remove from oven and sprinkle remaining green onions over the top. Cut the pizza in half lengthwise, then cut each pizza half into 1 1/2" strips.

#3800 - Mexican Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup Frank's Redhot sauce (original)
1 TBSP taco seasoning mix
1 fully cooked rotisserie chicken (from the deli or grocery store)
8oz. Breakstone's sour cream
good quality tortilla chips or crackers

Remove the skin from the cooked chicken and cut off 2 cups worth of bite sized chicken pieces. In a greased skillet add cubed cream cheese, redhot sauce and taco seasoning--cook/stir over medium heat until melted and smooth. Add chicken pieces--cook/stir until mixture is bubbling. Add sour cream--cook/stir until hot. Serve hot with good quality tortilla chips or crackers.

#3799 - Hearty Breakfast Potatoes

(by Shirley McNevich)

1/3 cup butter
6 large potatoes
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/3 tsp. garlic powder
1/2 tsp. paprika
6 slices bacon (more if you wish)
1 onion (chopped)

Wash and peel the potatoes, then cube them. In a cast iron skillet cook the bacon. When bacon is done, place the bacon on paper towels (but leave the drippings in the skillet). Crumble the bacon and set aside. Add the butter to the skillet over medium heat--melt the butter. Add the cubed potatoes and chopped onions--cook/stir until potatoes are golden brown and onions are tender. Remove from heat--sprinkle the potato mixture with the salt, pepper, garlic powder and paprika--stir to coat. Sprinkle the crumbled bacon over the top.

#3798 - Chicken Mac and Cheese

(by Shirley McNevich)

3 cups raw elbow macaroni
2 TBSP olive oil
salt
pepper
1lb. boneless/skinless chicken breasts
11oz. frozen mixed vegetables (thawed and drained; your choice of type of vegetable mixture)
3 TBSP butter
3 TBSP butter
2 cups milk
1 1/2 tsp. onion salt
3 cups shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. fresh ground black pepper
4-5 slices buttered bread

Cook macaroni in salted water according to box directions--drain but DO NOT rinse. Spread the drained macaroni evenly in the bottom of a greased 9 x 13 glass baking dish. Salt and pepper both sides of the chicken, then cut it into bite sized pieces. In a skillet over medium heat add the olive oil and chicken pieces--cook/stir until chicken is browned and no longer pink. Spread the cooked chicken pieces over the drained macaroni. Spread the thawed/drained vegetables over the chicken. In the skillet you used for the chicken add 3 TBSP butter--melt over medium heat. Slowly add the flour while whisking--whisk until mixed with the melted butter. Slowly add milk while whisking. Add onion salt, 2 cups of the shredded cheese and the soup--whisk over medium heat until mixed and smooth. Evenly pour the hot cheese mixture over the vegetables/chicken. Sprinkle 1 cup shredded cheddar cheese over the top. Sprinkle the garlic salt and pepper over the cheese. Cut the buttered bread into 1" pieces and spread them all over the cheese (if you don't have enough, butter extra bread and cut into 1" pieces--enough so the whole top is covered). Bake at 375 degrees 30-35 minutes or until heated through and bread pieces are nice and brown.

#3797 - Irish Potato Wedges

(by Shirley McNevich)

2 1/2lbs. potatoes
1/2 cup butter (melted)
1 TBSP lemon juice
1/4 cup chopped fresh parsley
3 TBSP minced chives
3 TBSP dill weed (fresh or dried)
1/8 tsp. salt + 1 tsp. salt
1/8 tsp. pepper

Wash and peel the potatoes, then cut them into wedges (like wedge shaped french fries). Place them in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook 20-25 minutes or until tender. Drain the potatoes but DO NOT rinse them. In a bowl add melted butter, lemon juice, chopped parsley, minced chives, dill weed, 1/8 tsp. salt and the pepper--stir to mix. Pour the butter mixture over the drained potato wedges--toss to coat.

#3796 - St. Patrick's Day Dip

(by Shirley McNevich)

1/2 cup mayo
1/2 cup Breakstone's sour cream
1 tsp. dried or fresh dill weed
1 tsp. Lawry's seasoning salt
1/4 tsp. onion salt
1/2 tsp. Worcestershire sauce
1 TBSP dried or fresh minced onions
1 TBSP fresh or dried chopped parsley
1 large green bell pepper
good quality crackers and/or assorted fresh vegetables

In a bowl add mayo and sour cream--stir well. Add dill weed, seasoning salt, onion salt, Worcestershire sauce, minced onions and parsley--stir to mix. Cover and refrigerate until cold. When ready to serve, slice off the top of the green bell pepper and scoop out/discard the insides. Fill the empty green bell pepper with the dip mixture, place it in the center of a serving dish, and arrange crackers and/or vegetables around it.

#3795 - Lobster Rolls

(by Shirley McNevich)

1 1/2lbs. cooked lobster meat
1/2 cup mayo
3 TBSP fresh lemon juice
2 celery ribs (finely chopped; use the inner ribs of the celery, and include the celery leaves when chopping)
2 TBSP chopped fresh parsley
salt (to your taste)
fresh ground black pepper (to your taste)
good quality sub rolls
a little melted butter

Cut the lobster meat into bite sized chunks. In a bowl add lobster chunks, mayo, chopped celery, lemon juice, chopped parsley and salt/pepper--stir carefully until combined. Cover the bowl with Saran wrap and refrigerate until cold. When ready to serve, cut the sub rolls, brush the insides of the rolls with melted butter and fill each sub roll with the lobster mixture. Recipe can be doubled, tripled, etc.

#3794 - Chopped Ham and Chicken

(by Shirley McNevich)

1 - 10.75oz can Campbell's cream of chicken soup
1/2 cup Breakstone's sour cream
1lb. boneless/skinless chicken breasts
3oz. thin sliced deli smoked ham (chopped into bite sized pieces)
1 tsp. parsley flakes
salt
pepper

In a bowl add cream of chicken soup and sour cream--stir well. Salt and pepper both sides of the chicken, then cut the chicken into 1 1/2" wide strips. Grease a 9 x 13 glass baking dish. Place the chicken strips in the baking dish so they are close but NOT touching. Arrange the chopped ham pieces evenly over the tops of the chicken pieces. Carefully spoon the soup mixture over all of the chicken/ham. Bake UNcovered at 325 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle the parsley flakes evenly over the top.

#3793 - Gooey Chocolate Bars

(by Shirley McNevich)

1 1/4 cups white sugar
2 sticks softened butter
2/3 cup Hershey's cocoa
2 eggs
1 egg white
3 tsp. vanilla
1/2 tsp. salt
1 1/4 cups flour
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 1/4 cups chopped walnuts
Frosting: 1/3 cup Hershey's cocoa; 3 TBSP melted butter; 1 cup Domino's powdered sugar; 1/4 cup Carnation evaporated milk (NOT condensed)

In a mixer add white sugar and softened butter--beat. Add eggs and egg white--beat. Add 2/3 cup cocoa--beat. Add salt and vanilla--beat. Slowly add flour and the whole can of Carnation milk--beat. Remove bowl from mixer--add chopped walnuts--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 20-25 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a bowl add 1/3 cup cocoa and the melted butter--stir well. Add powdered sugar and 1/4 cup Carnation milk--beat with a spoon until thick and smooth. Spread the chocolate frosting over the cooled cake. Cut into squares or bars.

#3792 - Frosted Maple Cookies

(by Shirley McNevich)

3 cups flour
2 tsp. baking soda
2 cups Domino's dark brown sugar (packed)
1 cup Crisco shortening
1/2 cup softened butter
2 eggs
1 tsp. McCormick maple flavoring
1 tsp. vanilla
a pinch of salt
2 cups Nestle's white chocolate chips
1/2 cup chopped pecans
pecan halves
Frosting: 4 cups Domino's powdered sugar; 4-6 TBSP milk; 1/4 cup softened butter; 1 tsp. maple flavoring

In a bowl add flour, baking soda and salt--stir to mix. In a mixer add brown sugar and Crisco--beat. Add 1/2 cup softened butter--beat. Add eggs--beat. Add 1 tsp. maple flavoring and the vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chopped pecans and white chocolate chips--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-12 minutes. Cool for 2 minutes, then place on paper towels to cool completely. Frosting: in a mixer add powdered sugar, 1/4 cup softened butter and 1 tsp. maple flavoring--beat. Keep mixer beating and add 1 TBSP milk at a time until frosting is spreading consistency. Once you have the right consistency, beat on high speed until thick and creamy. Frost the cookies, then press one pecan half (flat side down) into the middle of the frosting on each cookie.

#3791 - Butterscotch Banana Cake

(by Shirley McNevich)

1 2/3 cups Nestle's butterscotch chips
1 box Duncan Hines yellow cake mix
4 eggs
3/4 cup mashed ripe bananas
1/2 cup canola oil
1/4 cup water
1/4 cup white sugar

In a microwave safe bowl add 1 1/3 cups of the butterscotch chips--microwave on 3/4 power in 30 second increments until melted and smooth. In a mixer add cake mix, eggs and mashed bananas--beat. Add canola oil, water and white sugar--beat until mixed, then beat for 2 minutes. Measure 2 cups of the batter and add it to the melted butterscotch chips--stir well. Pour the plain batter into a greased and floured tube cake pan. Pour the butterscotch batter evenly over the top, then use a greased butter knife to swirl the butterscotch batter through the plain batter. Bake at 375 degrees 35-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert the cake on to a cake plate. Melt the remaining butterscotch chips in a microwave safe bowl (as before), then drizzle the melted butterscotch over the cake.

#3790 - Crispy Butterscotch Fudge

(by Shirley McNevich)

Crispy Crust: 4 1/2 tsp. Parkay margarine; 2 cups mini marshmallows; 1/4 cup Jif creamy peanut butter; 3 cups Rice Krispies cereal

Batter: 2 TBSP Parkay margarine; 1 - 5oz. can Caration evaporated milk; 1 1/2 cups white sugar; 1/4 tsp. salt; 2 cups mini marshmallows; 1 cup Nestle's butterscotch chips; 3/4 cup Jif creamy peanut butter; 1 tsp. vanilla; 1/4 cup peanuts (chopped)

Crust: in a saucepan over low heat add 4 1/2 tsp. Parkay, 2 cups mini marshmallows and 1/4 cup peanut butter--cook/stir until melted and smooth. Remove from heat--add all of the Rice Krispies--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 aluminum cake pan. Batter: in a saucepan over medium heat add 2 TBSP Parkay, the Carnation milk, white sugar and salt--cook/stir until boiling. Once boiling, cook/stir for 4 minutes. Remove from heat--add 2 cups mini marshmallows, butterscotch chips, 3/4 cup peanut butter and the vanilla--stir quickly until mini marshmallows and butterscotch chips are completely melted. Spread the batter evenly over the crust. Sprinkle the chopped peanuts evenly over the top, then use your fingers to LIGHTLY press the chopped peanuts into the batter. Cool to room temperature, then refigerate until firm. Cut into squares.

#3789 - Hot Roast Beef Hoagies

(by Shirley McNevich)

4 hoagie rolls
1 - 10.5oz. can Campbell's condensed beef broth (use TWO cans if you want dipping sauce)
1 TBSP Worcestershire sauce (add a second TBSP if using TWO cans of beef broth)
3/4lb. deli roast beef slices (thinly sliced)
4 slices provolone cheese
2 green bell peppers (sliced)
1 large onion (peeled and separated into rings)
canola oil

In a saucepan add the beef broth and Worcestershire sauce (do NOT add water)--bring to a boil over medium heat. Add the roast beef slices one at a time until all of the roast beef is covered by the broth. Cook/stir until beef is hot, then turn heat back to simmer. In a skillet over medium heat add a few tsp. of canola oil, the sliced green bell peppers and onion rings--cook/stir until tender. Open the hoagie rolls and butter the insides. Place them on a cookie sheet (buttered side up)--bake at 400 degrees until lightly toasted. Remove from oven--use tongs to remove roast beef slices from the beef broth and spread them evenly among the toasted hoagie rolls. Divide the green bell peppers/onions over the beef slices. Cut the provolone cheese slices in half, then place two halved slices over the peppers/onions on each hoagie. Place the sandwiches back on the cookie sheet--bake at 400 degrees just until cheese melts. Optional: use remaining beef broth as a dipping sauce. Also, if you skip toasting the buttered hoagie rolls, you will have soggy sandwiches.

#3788 - Quick and Easy Pie Dough

(by Shirley McNevich)

2 cups flour
1 tsp. salt
2/3 cup Crisco shortening
4-6 TBSP cold water (as necessary)

(This recipe makes TWO pie crusts)
 
In a bowl add flour and salt--whisk together. Add Crisco--mix with a pastry blender to make crumbs. Sprinkle 1 TBSP cold water at a time over the crumbs, then mix with your hands until the pie dough stays together. Roll the dough into a ball, then cut dough in half. Roll each half into a dough ball. Flour your counter, sprinkle one dough ball with flour, then roll out to 1/8" thick with a rolling pin. Repeat with second pie dough. When inserting bottom pie dough into a pie plate, spray Pam into the pie dish first, place the bottom dough into the pie dish, then spray the inside of the dough with Pam before adding your filling. Once you've added your filling, place the second pie dough on top and crimp/flute the edges closed. Use a sharp knife to make a few slits in the top dough before baking.

#3787 - Oreo Cookie Fudge

(by Shirley McNevich)

3 cups white sugar
1 1/2 sticks softened butter
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 cups Nestle's premium white chocolate chips
1 - 7oz. jar Fluff marshmallow
1/2 cup finely crushed Oreo cookies
1 tsp. vanilla
1 cup coarsely crushed Oreo cookies

Line a 9" fudge pan with foil. In a saucepan over medium heat add butter, white sugar and Carnation milk--cook/stir until you get a full rolling boil. Once boiling, cook/stir for 3 minutes. Remove from heat--add white chocolate chips, Fluff marshmallow, finely crushed Oreo cookies and vanilla--stir until mixed and smooth. Pour batter into foil lined pan. Sprinkle the coarsely crushed Oreo cookies evenly over the top. Use a butter knife to swirl the cookies into the fudge (but only let the knife go halfway down into the batter--do NOT let the knife go all the way to the bottom of the pan). It's okay if some of the cookies are sticking out of the top of the fudge. Cool to room temperature, then refrigerate until cold. Lift fudge out of pan with the foil edge, flip it upside down on a cutting board, peel off the foil and discard the foil. Cut the fudge into squares.

#3786 - Pastry Cookies

(by Shirley McNevich)

2 sheets frozen puff pastry (thawed according to package directions)
1 - 8oz. Philadelphia cream cheese (softened)
3 TBSP white sugar
1 3/4 cups Nestle's MILK chocolate chips

In a bowl add cream cheese and white sugar--beat well until mixed and smooth. Unfold one sheet of puff pastry--roll it out to a 10" x 14" rectangle. Spread HALF of the cream cheese mixture evenly over the puff pastry, leaving a 1" border all the way around without cream cheese. Sprinkle HALF of the milk chocolate chips over the cream cheese mixture. Start on the long side of the pastry and roll the whole pastry into a log. Spray a little Pam on the final edge so it will stick together to the log. Place the log on a cookie sheet. Repeat the above steps with the second sheet of puff pastry and place the log on the cookie sheet. Refrigerate the logs for 1 hour. Remove ONE log from the refrigerator and use a very sharp knife to cut 1" thick cookies. If you haven't used the whole log, return remaining log to refrigerator. Place the cookies on a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Cool for 2 minutes, then place cookies on paper towels to cool completely. Repeat with remaining dough (but keep any extra dough refrigerated until you're ready for it).

#3785 - Two Bowl Carrot Cake

(by Shirley McNevich)

3 beaten eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. vanilla
1-2 tsp. cinnamon
1/4 tsp. salt
2 cups flour
2 tsp. baking soda
2 cups shredded carrots
1 cup Baker's angelflake coconut (plus extra for topping if you wish)
1 cup chopped walnuts
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 cup raisins
Frosting: use our recipe #308 Cream Cheese Frosting

In a saucepan add the raisins and cover them with water. Cook/stir raisins over medium heat until water is boiling. Once boiling, cook/stir for 5 minutes, then drain well and set aside. Into a bowl sift the flour, baking soda, white sugar, salt and cinnamon. In a separate bowl add eggs, buttermilk, canola oil and vanilla--mix well. Add flour mixture to oil mixture--stir well. Add shredded carrots, coconut, chopped walnuts, pineapple (and its juice) and drained raisins--stir well. Pour batter into a greased and floured 9 x 13 aluminum cake pan (carrot cakes get too soggy if you use a glass cake dish). Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool completely. Frost with our recipe #308 - Cream Cheese Frosting, then sprinkle more coconut over the frosting (if you wish).

#3784 - Ham and Cheese Rolls

(by Shirley McNevich)

2 1/2 cups Bisquick
3/4 cup milk
2/3 cup mayo
2 TBSP Dijon mustard
2 TBSP honey
6 slices deli ham
1 cup shredded sharp cheddar cheese
a little melted butter

In a bowl add Bisquick and milk--stir until dough forms. Flour your counter, place the dough in the center, and flour the top of the dough--roll with a rolling pin to make a large rectangle (1/4" thick). In a bowl add mayo, mustard and honey--stir well. Use a pastry brush to cover the top of the dough with the mayo mixture. Place the ham slices all over the top (overlapping where necessary). Sprinkle the shreded sharp cheddar cheese evenly over the ham. Start on the long side of the dough and roll the whole thing into a tight log. Use a sharp knife to cut the roll into 8 equal pieces. Place the rolls on to a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Brush a little melted butter over them when you take them out of the oven. Serve hot.

#3783 - Meringue (for pies)

(by Shirley McNevich)

3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar

In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of your pie filling (using a spatula) and make sure you spread it all the way to the edges to seal the pie. Wet your index finger, start in the center of the pie and lightly make a spiral from the center and continue until you get to the edge. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. When ready to serve, wet your knife to cut through the meringue, then slice the rest of the way through the pie.