#3874 - Deviled Crab Meat

(by Shirley McNevich)

1 cup finely chopped celery
1 green bell pepper (finely chopped)
1 cup sliced green onions
1/2 cup chopped parsley
2lbs. lump crab meat
3 cups cracker crumbs
1 tsp. salt
1 1/2 tsp. dry mustard
a dash of Tabasco sauce
1/2 cup heavy cream
1/2 stick butter (melted) + extra for drizzling

In a large bowl add chopped celery, chopped green bell peppers, sliced green onions and chopped parsley--mix well. Add lump crab meat, 2 1/2 cups of the cracker crumbs, salt, dry mustard, Tabasco sauce, heavy cream and melted butter--mix carefully so you don't break apart the crab meat. Spread the mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cracker crumbs over the top. Drizzle a little extra melted butter over the cracker crumbs. Bake at 350 degrees 25-30 minutes or until browned and bubbling. Serve as a side dish, or serve as a dip with good quality crackers.

#3873 - Sloppy Baked Pork Chops

(by Shirley McNevich)

3 TBSP soy sauce
6 TBSP canola oil
3 TBSP Worcestershire sauce
3 TBSP lemon juice
6 TBSP Domino's dark brown sugar (packed)
6 TBSP Heinz ketchup
6 pork chops (fat trimmed)
chopped onions (your choice of amount)

In a bowl add soy sauce, canola oil, Worcestershire sauce, lemon juice, brown sugar and ketchup--mix well. Line a glass baking dish with foil and spray it with Pam. Sprinkle chopped onions over the foil. Place the trimmed pork chops over the chopped onions. Spread HALF of the sauce over the pork chops. Sprinkle more chopped onions over the sauce on the pork chops. Cover the baking dish with foil and place the whole thing in the refrigerator for a few hours. Remove from refrigerator and let it sit on the counter for 15 minutes. Place the dish in the oven and bake at 350 degrees (still covered in foil) for 30 minutes. Remove the foil, flip the pork chops and spread remaining sauce over the pork chops. Sprinkle more chopped onions over the sauce on the pork chops. Bake UNcovered for 30-40 minutes or until pork is done. Note: you can salt/pepper the pork chops when trimming them, but go easy on the salt since the soy sauce is so salty.

#3872 - Oven Baked Baby Back Ribs

(by Shirley McNevich)

2lbs. baby back ribs
1 bottle of your favorite BBQ sauce
1 package of your favorite meat rub

Tear off a large piece of foil and spray it with Pam. Sprinkle/rub some of your favorite meat rub on both sides of one rack of ribs. Slather BBQ sauce all over both sides of the rack of ribs, then place it in the center of the greased foil. Tear off another large pieces of foil and place it on top of the ribs, then crimp the pieces of foil together tightly around the ribs. Repeat with all racks of ribs. Refrigerate them overnight. The next day place the foil packs into baking dishes. Use a meat fork to poke a few small holes in the top of each foil packet. Bake at 250 degrees for 4 hours.

#3871 - Fresh Watermelon Pie

(by Shirley McNevich)

1 - 3oz. box watermelon Jell-O (if you can't find watermelon Jell-O, use strawberry instead)
1/4 cup water
12oz. Cool Whip (thawed)
2 cups bite sized watermelon pieces (seeds removed)
1 - 9" ready-made graham cracker crust

In a bowl add the Jell-O powder and water--mix well. Refrigerate until mixture starts to gel. Remove from refrigerator--add all of the Cool Whip--stir to mix. Add the watermelon pieces--stir to mix. Pour the whole mixture into the graham cracker crust. Place pie in freezer until firm (if you freeze it too long, you'll have to thaw it a bit because the watermelon pieces will get hard).

#3870 - Parmesan Chopped Tomatoes

(by Shirley McNevich)

1-2 large home grown tomatoes OR farmer's market tomatoes
fresh ground black pepper
fresh grated Parmesan cheese
salt (optional)

Wash and chop the tomatoes and place the chopped tomatoes in a glass serving bowl. Drain off any liquid. Season with pepper and salt to your taste--stir well. Taste and adjust seasonings as necessary. Top with fresh grated Parmesan cheese. Serve immediately.

#3869 - Ham Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup diced cooked ham
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup sweet pickle relish
1 - 2oz. jar diced pimentos (well drained)
4 hard boiled eggs (peeled and chopped)
1 cup mayo
2 TBSP French's yellow mustard
1/2 tsp. salt
1/4 tsp. pepper

Cook macaroni in salted water according to box directions--drain well but DO NOT RINSE. In a large bowl add drained macaroni, diced ham, chopped celery, chopped onions, sweet pickle relish and chopped pimentos--toss to mix. In a separate bowl add mayo, mustard, salt, pepper and chopped eggs--stir to mix. Add mayo mixture to macaroni mixture--stir carefully. Cover and refrigerate until cold.

#3868 - Green Bean Vinegar Casserole

(by Shirley McNevich)

12 slices bacon
2lbs. fresh green beans OR 2lbs. canned green beans (drained)
1 1/2 onions (chopped)
6 TBSP apple cider vinegar (more if you wish)
1 tsp. salt

Cut the bacon slices into bite sized pieces and place them in a skillet--cook/stir over medium heat until bacon is browned. Use a slotted spoon to remove the bacon pieces and place them on paper towels to drain. Leave the bacon drippings in the skillet. If using fresh green beans, snip off/discard the ends, then cut the green beans into 2" pieces. Place the green beans in a pot with 1 tsp. salt and cover them with water--bring to a boil over medium heat and cook 8-10 minutes or until crisp tender. Drain the green beans and place them in a greased 2qt. casserole dish. If using canned green beans, place the drained green beans into the greased casserole dish and sprinkle them with salt (to your taste). To the bacon drippings in the skillet add the the chopped onions--cook/stir over medium heat until tender. Use a slotted spoon to remove the chopped onions and sprinkle them over the green beans. Spread the bacon pieces over the onions. To the drippings left in the skillet add the cider vinegar--cook/stir just until hot while scraping the skillet to get any leftover browned bits into the vinegar. Drizzle the hot vinegar over the top of the casserole. Cover the casserole and refrigerate overnight. The next day, set the casserole on the counter until room temperature, then bake UNcovered at 350 degrees for 35-45 minutes or until heated through.

#3867 - Pickled Green Beans

(by Shirley McNevich)

3lbs. fresh green beans
3/4 cup white sugar
3 garlic cloves (halved)
2 tsp. dill seeds
2 tsp. mustard seeds
1 1/2 cups cider vinegar
1/2 cup fresh dill (chopped)
3 tsp. salt
water (see directions)

Snip off the ends of the green beans. Cut the green beans into 2" pieces. Fill a large pot with 5 quarts of water and 1 tsp. salt--bring to a boil. Add the cut green beans--cook/stir about 7 minutes or until green beans are tender but still crisp. Drain the green beans and rinse them with cold water and drain again--set aside. In a saucepan add the white sugar, garlic cloves, dill seeds, mustard seeds, 1/2 cup cider vinegar, 2 tsp. salt and 1/2 cup water--stir to mix. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add 1 1/2 cups cold water and 1 cup cider vinegar--stir well. Place drained green beans into a large Ziploc bag. Carefully pour the vinegar mixture into the bag over the beans. Press the bag closed while carefully pressing out as much air as you can. Place the bag in a bowl and refrigerate at least 1 day. When ready to serve, drain/discard the liquid, place the beans in a serving dish and add the chopped dill--toss to coat.

#3866 - Pickled Cherry Tomatoes

(by Shirley McNevich)

cherry tomatoes (enough to fill 3 pint sized glass canning jars)
fresh dill
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 TBSP salt
2 TBSP white sugar
4 garlic cloves (halved)
6 peppercorns
chopped onions (optional)

Remove stems and wash the cherry tomatoes. DO NOT peel the cherry tomatoes or you will end up with a mushy mess. Use a sharp kabob skewer to poke 3-4 holes into a cherry tomato, then place it in one of the jars. Repeat with all cherry tomatoes. Add some fresh dill to the top of the tomatoes in each jar. Optional--add some chopped onions to each jar. In a saucepan add the cider vinegar, water, white sugar, salt, halved garlic cloves and peppercorns--cook/stir over medium heat until boiling. Once boiling, cook for 3 minutes. Remove from heat--cool to room temperature. Pour the vinegar mixture into each jar--enough to cover all tomatoes. Screw on the lids tightly and refrigerate them for at least 1 day before eating. When serving, you can remove the garlic pieces and any leftover large peppercorns.

#3865 - Baked Crab Cakes

(by Shirley McNevich)

1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. dried parsley
1 tsp. French's yellow mustard
1/8 tsp. fresh ground black pepper
2 tsp. Old Bay
1 TBSP mayo
2 TBSP butter (melted)
1 tsp. Worcestershire sauce
3/4 cup Egg Beaters
1lb. lump crab meat

In a bowl add bread crumbs, baking powder, parsley, mustard, black pepper and Old Bay--stir well. In a separate bowl add mayo, melted butter, Worcestershire sauce, mustard and Egg Beaters--stir to mix. Add the lump crab meat to the egg mixture--mix carefully. Add bread crumb mixture to crab mixture--mix carefully with your hands. Shape the crab mixture into 8-12 crab cakes. Place them on a foil lined cookie sheet. Cover them with Saran wrap and refrigerate them for 3 hours. When ready, pre-heat oven to 350 degrees, remove/discard the Saran wrap and place the cookie sheet in the oven. Bake at 350 degrees for 20 minutes, then flip all of the crab cakes and continue baking 20-25 minutes longer or until hot and browned.

#3864 - Kit Kat Mix

(by Shirley McNevich)

4 cups Rice Chex cereal
1 TBSP butter
3/4 cup Nestle's MILK chocolate chips
1/4 cup Nutella
4 regular sized Kit Kat bars
3/4 cup Domino's powdered sugar

Unwrap two of the Kit Kat bars. Use a sharp knife to cut them into fine pieces/crumbs. In a large bowl add the Rice Chex and the finely chopped Kit Kat bars--mix gently, then set aside. In a double boiler add the butter, milk chocolate chips and Nutella--cook/stir until melted and smooth. Pour the melted chocolate mixture over the Rice Chex mixture--toss to coat. Pour all of the coated Rice Chex mixture into a gallon sized Ziploc bag and add the powdered sugar--zip the bag closed (leaving some air in the bag) and shake until the whole mixture is coated with powdered sugar. Unwrap the other two Kit Kat bars--use a sharp knife to cut them into 1/2" size pieces. In a bowl add the coated Rice Chex mixture and the Kit Kat pieces--toss to mix.

#3863 - Tomato and Vinegar Chicken

(by Shirley McNevich)

3.5lbs. boneless/skinless chicken breasts
salt
fresh ground black pepper
2 TBSP canola oil
6 TBSP butter
8 garlic cloves (peeled and minced)
1 large onion (chopped)
1 cup cider vinegar
1 TBSP tomato paste (more if necessary)
2 cups chicken broth
1 TBSP fresh chopped parsley

Salt/pepper both sides of each chicken breast (to your taste). Cut each chicken breast into 4 pieces. In a large skillet over medium heat add the canola oil and 2 TBSP butter--cook/stir until melted and hot. Add about half of the chicken pieces--cook on both sides until chicken is almost done. Repeat with any remaining chicken. When all chicken has been cooked and removed from skillet, pour off all but a TBSP or two of the fat, then add the chopped onions and minced garlic to the remaining fat. Cook/stir until until onions and garlic are soft. Add the cider vinegar and 1 cup of the chicken broth--cook/stir for 5 minutes, then add the tomato paste--stir well. Add the other cup of chicken broth--stir. Add all of the cooked chicken pieces. Turn heat back to simmer--simmer mixture for 15-20 minutes or until chicken is completely done. Remove the chicken from the sauce and place it on a serving plate. Add the other 4 TBSP of butter and the chopped parsley to the sauce--cook/stir until sauce is thickened. Taste the sauce--if needed add more tomato paste and stir well. Serve chicken drizzled in the sauce. Note: if you want more bite, add more cider vinegar than listed but you may have to cook sauce longer until it thickens.

#3862 - Rice Krispie Treat Frosting

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Fluff marshmallow creme
1 tsp. vanilla
2-3 TBSP milk (as needed)
3-4 cups Domino's powdered sugar
5 rice krispie treats (store bought OR homemade)

Cut all of the rice krispie treats into small pieces--set aside. In a mixer add butter and Fluff--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Add milk (if necessary)--beat until creamy. Remove bowl from mixer--add rice krispie treat pieces--stir to mix.

#3861 - Banana Nilla Frosting

(by Shirley McNevich)

1/2 cup softened butter
2 cups Domino's powdered sugar
1/3 cup mashed ripe bananas
1 tsp. heavy cream (more as necessary)
1 tsp. vanilla
1/3 cup finely crushed Nilla wafers

In a mixer add softened butter--beat. Slowly add powdered sugar--beat. Add vanilla and finely crushed Nilla wafers--beat. Add heavy cream--beat 2-3 minutes until nice and creamy. If frosting is too thick, add more heavy cream one teaspoonful at a time, beating in between, until spreading consistency. If frosting is too thin, add more powdered sugar and beat again.

#3860 - Crab Stuffed Chicken Breasts

(by Shirley McNevich)

6 boneless/skinless chicken breasts
6 slices deli ham
8oz. lump crab meat
1/4 cup chopped onions
1/4 cup mayo
1/4 tsp. Old Bay
a few dashes of Worcestershire sauce (to your taste)
3oz. fresh grated Parmesan cheese
3oz. Italian bread crumbs
salt
pepper

In a bowl add crab meat, chopped onions, mayo, Old Bay and Worcestershire sauce--mix carefully so lumps in crab meat stay together. Salt/pepper both sides of each chicken breast to your taste. Make a long cut sideways into each chicken breast to make a pocket. Stuff each chicken breast with the crab mixture. Grease a 9 x 13 glass baking dish. Spread the ham slices over the bottom of the baking dish. Place the stuffed chicken breasts over the ham. In a bowl add the Parmesan cheese and bread crumbs--stir to mix. Spread the crumb mixture evenly over the tops of each chicken breast. Bake at 350 degrees 30-40 minutes or until chicken is done and crab mixture is hot.

#3859 - Parmesan Garlic Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 tsp. oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 TBSP butter
1 TBSP canola oil
3 garlic cloves (chopped)
1 TBSP flour
1 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup fresh grated Parmesan cheese
2oz. Philadelphia cream cheese (softened)

In a bowl add oregano, basil, salt and pepper--stir to mix. Season both sides of each chicken breast with the oregano mixture. Cook or grill chicken breasts. While chicken breasts are cooking, in a saucepan over medium heat add the butter and canola oil--stir until melted. Add the chopped garlic--cook/stir for 2 minutes. Add the flour--whisk to mix. Add the heavy whipping cream and the chicken broth--cook/stir until thickened. Add the grated Parmesan cheese and the softened cream cheese--cook/stir until all cheese is melted. When chicken breasts are no longer pink inside, place chicken breasts on plates and drizzle the sauce over the chicken breasts.

#3858 - Premiere White Chocolate Cake

(by Shirley McNevich)

1/4lb. good quality white chocolate (DO NOT USE WHITE CHOCOLATE CHIPS OR CANDY MELTS or you will be disappointed)
1 cup softened butter
1 cup white sugar
4 egg yolks
1 TBSP vanilla
2 1/2 cups CAKE flour
1 TBSP baking powder
1/4 tsp. salt
1 cup buttermilk
1 cup pecans (chopped after measuring)--OPTIONAL
1 cup Baker's angelflake coconut--OPTIONAL
4 egg whites
1 cup white sugar

Break the white chocolate into small pieces. Melt the white chocolate pieces in a double boiler, then cool slightly and add the vanilla--stir well. In a mixer add butter and 1 cup white sugar--beat. Add egg yolks--beat. Add melted white chocolate--beat. Into a bowl sift the cake flour, baking powder and salt--stir with a whisk. Add buttermilk to the cake flour mixture--stir with a whisk. Slowly add cake flour/buttermilk mixture to batter while beating. Remove bowl from mixer--add chopped pecans (optional) and coconut (optional)--stir to mix. In a mixer add the egg whites and 1 cup white sugar--beat until soft peaks form. Add egg white mixture to the batter--stir to mix. Pour batter into a greased 9 x13 cake pan. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3857 - Pecan Crisp

(by Shirley McNevich)

1 cup flour
1/2 cup butter
1 cup chopped pecans + extra for sprinkling
1 cup Domino's powdered sugar
1 cup thawed Cool Whip + extra for spreading
2 - 3oz. Philadelphia cream cheese (softened)
2 - 3.5oz. boxes Jell-O INSTANT French vanilla pudding mix
3 cups milk
1 small jar maraschino cherries

Drain the marachino cherries, slice each in half and place them on paper towels to drain. In a bowl add flour, butter and 1 cup chopped pecans--mix with a pastry blender to make crumbs. Press mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 8-12 minutes or until lightly browned. Cool completely. In a mixer add both cream cheeses--beat. Add 1 cup thawed Cool Whip--beat. Slowly add powdered sugar--beat. Spread cream cheese mixture over the cooled crust. In a mixer add both boxes of French vanilla pudding powder and the milk--beat on low until mixed, then beat on medium speed until thickened. Spread the pudding mixture over the cream cheese layer. Spread a thin layer of Cool Whip over the pudding mixture. Sprinkle more chopped pecans evenly over the top. Arrange the maraschino cherry halves all over the top. Refrigerate until cold.

#3856 - Chipped Ham Sandwiches

(by Shirley McNevich)

1/2 cup butter
1 onion (chopped)
2 cups Heinz ketchup OR chili sauce
1/3 cup white vinegar
1/2 cup water
1 TBSP Domino's dark brown sugar
2 tsp. French's yellow mustard
2 TBSP Worcestershire sauce
1 1/2 lbs. chipped chopped ham
good quality rolls

In a skillet over medium heat add the butter and the chopped onions--cook/stir until onions are tender. Add the ketchup, white vinegar, water, brown sugar, mustard and Worcestershire sauce--cook/stir until mixed. Turn heat back to simmer--simmer the mixture for 10 minutes. Taste--if too sweet add more mustard and vinegar, then stir again. If too sour, add more brown sugar and stir again. Once you have the flavor you like, add the chopped ham--stir to mix, then simmer until meat is heated and sauce is bubbling. Serve on good quality rolls.

#3855 - Very Blueberry Cake

(by Shirley McNevich)

3 egg whites
1 box Duncan Hines white cake mix
2 pints fresh blueberries
1 cup water
2 - 8oz. blueberry yogurt
1 - 8oz. Cool Whip (thawed)

In a mixer add egg whites--beat until they peak, then set aside. In a mixer add the white cake mix powder, water, and one of the yogurts--beat. Remove bowl from mixer--add beaten egg whites and one pint of the blueberries--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 40-50 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the other container of blueberry yogurt, all of the thawed Cool Whip, and the other pint of blueberries--stir to mix. Spread the mixture over the cooled cake. Keep cake refrigerated.

#3854 - Coconut Cream Squares

(by Shirley McNevich)

Crust: 1 cup flour; 1/2 cup cold butter; 2 TBSP white sugar; 1/2 cup chopped pecans

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 - 12oz. Cool Whip (thawed); 3 - 3.5oz. boxes Jell-O INSTANT coconut cream pudding mixes; 1/2 cup Baker's angelflake coconut; 1 cup Domino's powdered sugar; 4 cups milk

Crust: in a bowl add the flour, cold butter, white sugar and chopped pecans--mix well. Press the mixture into a greased 9 x 13 cake pan. Bake at 325 degrees 20-25 minutes. Cool completely. Filling: in a mixer add the cream cheese and powdered sugar--beat. Remove bowl from mixer--add 1 cup of the thawed Cool Whip--stir to combine. Spread the cream cheese mixture evenly over the cooled crust. In a mixer add the milk and all 3 boxes of the coconut cream pudding mix--beat on low until mixed. then beat on medium until it gels. Spread the pudding mixture evenly over the cream cheese mixture. Spread remaining Cool Whip evenly over the top. Refrigerate overnight. Sprinkle the coconut evenly over the top before cutting and serving.

#3853 - Devil Bars

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup butter (melted)
2/3 cup milk
3/4 cup Jif creamy peanut butter
1 - 7oz. jar Fluff marshmallow creme
1/2 cup chopped peanuts
6oz. Baker's semi-sweet baking chocolate (coarsely chopped)

In a bowl add the cake mix powder, melted butter and 1/3 cup of the milk--mix well. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 12-14 minutes or until center is almost set. Remove from oven and set aside for 3 minutes. In a bowl add the peanut butter and 1/3 cup milk--mix well. Spread the peanut butter mixture evenly over the baked crust. Dollop the marshmallow creme all over the top of the peanut butter mixture. Sprinkle the chopped nuts and coarsely chopped baking chocolate evenly over the top. Bake at 350 degrees 18-20 minutes or until center is set. Cool completely. Cut into bars or squares.

#3852 - Parsley Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 tsp. Lawry's seasoned salt
1 TBSP chopped fresh parsley
1 TBSP dried dill weed
1 TBSP dried onion flakes

In a small glass bowl add mayo, sour cream, seasoned salt, chopped parsley, dill weed and onion flakes--stir to combine. Cover and refrigerate overnight. Serve with assorted vegetables or good quality crackers.

#3851 - Zesty Salami Sticks

(by Shirley McNevich)

1/2lb. deli salami slices (sliced thin)
won ton wrappers
zesty Italian salad dressing

Place one slice of salami on to one won ton wrapper. Start at one end and roll it up like a cigar. Place it (seam side down) on to a greased cookie sheet. Repeat with all salami and won ton wrappers. Pour a little Italian salad dressing into a bowl. Use a pastry brush to lightly brush the tops of the wrappers with the dressing. Bake at 400 degrees 10-12 minutes or until lightly browned.

#3850 - Sour Cream Blueberry Mousse

(by Shirley McNevich)

1 cup blueberries + extra for sprinkling
1/2 cup white sugar
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 cup cold heavy cream

In a bowl add 1 cup blueberries, the white sugar and the salt--mash with a potato masher. Place the mashed mixture into a saucepan--turn heat to medium. Cook/stir until simmering, then cook/stir for 10 minutes or until the consistency of jam. Remove from heat and cool to room temperature. In a blender or a food processor add the cooled blueberry mixture, sour cream and softened cream cheese--blender on the puree setting until smooth. In a mixer add the cold heavy cream--beat until soft peaks form. Add the blueberry mixture to the cream mixture--stir well. Spoon the mixture into serving dishes and top with a few extra blueberries.

#3849 - Freeze Dried Strawberry Frosting

(by Shirley McNevich)

1 - 1.2oz. bag freeze dried strawberries
1 cup softened butter
3 tsp. milk
1 1/2 tsp. vanilla
3-4 cups Domino's powdered sugar

Open the bag of freeze dried strawberries--remove the little white packet inside the bag and discard it. Pour the freeze dried strawberries into a blend--beat until finely crushed. In a mixer add softened butter and crushed berries--beat. Add milk and vanilla--beat. Slowly add powdered sugar--beat while adding and only add enough powdered sugar to get the consistency you desire. If frosting is too thick, add a little more milk and beat again. If frosting is too thin, add more powdered sugar and beat again. Note: you can substitute freeze dried blueberries or freeze dried raspberries for the freeze dried strawberries as long as the package is similar in size.

#3848 - Peppermint Patty Cookies

(by Shirley McNevich)

2/3 cup Crisco shortening
1 1/3 cups Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 1/2 cups flour
1/3 cup Hershey's cocoa
1/2 tsp. salt
1/4 tsp. baking soda
1 - 8oz. bag York mini peppermint patties candies

In a a mixer add Crisco, brown sugar and vanilla--beat. Add eggs--beat. In a bowl add flour, cocoa, salt and baking soda--stir to mix. Slowly add flour mixture to batter--beat. Remove bowl from mixer--add all of the unwrapped mini peppermint patties to the batter--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 7-9 minutes or until cookies are set (they will be soft and moist). Let the cookies stay on the cookie sheets for 2 minutes, then place them on paper towels to cool.

#3847 - White Chocolate Kit Kat Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/3 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1/2 tsp. baking soda
1 1/2 cups flour
1/4 tsp. salt
1 1/4 cups Kit Kat candy bars pieces (more if you wish)
1/2 cup Nestle's white chocolate chips (more if you wish)

Use a butter knife to carefully cut the Kit Kat bars into bite sized pieces until you have at least 1 1/4 cups of pieces--set aside. In a mixer add softened butter, brown sugar and white sugar--beat. Add egg, vanilla, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add Kit Kat pieces and white chocolate chips--stir with a wooden spoon. Cover the bowl and refrigerate the dough for 3 hours. When ready to bake, drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-12 minutes (shorter times for softer cookies). Cool on the cookie sheets for 5 minutes, then place on paper towels to cool completely.

#3846 - Kit Kat Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 cup Hershey's hot fudge sauce
1 - 8oz. Cool Whip (thawed)
2 cups chopped Kit Kat candy bars
1/2 cup caramel sauce

Prepare cake batter according to box directions. Pour batter into a greased 9 x 13 cake pan and bake according to box directions--test with a toothpick for doneness. Cool completely. Use a large meat fork to poke holes all over the top of the cake. Follow the directions on the jar to heat up the hot fudge sauce, then pour it into and over the holes in the cake (your choice of amount--fill the holes as best as you can). Cool for a few minutes so the hot fudge sauce in the cake is room temperature. Spread the thawed Cool Whip all over the cake (if you don't like Cool Whip, you can use your favorite white frosting). Break the Kit Kat bars into small pieces using a butter knife, then measure until you have 2 cups of Kit Kat pieces. Sprinkle the chopped Kit Kat bars evenly over the Cool Whip/frosting. Drizzle caramel sauce all over the top (your choice of amount). Refrigerate overnight before cutting and serving.

#3845 - Vanilla Brickle Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
4 tsp. imitation vanilla
2 1/2 cups flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Hershey's bits 'o brickle
sea salt (for sprinkling)

In a bowl add flour, salt, baking soda and cornstarch--stir to mix, then set aside. In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add bits 'o brickle--stir with a wooden spoon. Cover the bowl and refrigerate for 3 hours. Remove bowl from refrigerator and wait 15 minutes. Scoop out 1 TBSP of the cookie mixture, roll it into a ball and place it on a greased cookie sheet. Repeat with all dough. Sprinkle a little sea salt on the top of each dough ball. Bake at 350 degrees 10-13 minutes or until cookie edges start to brown. Cool the cookies for 5 minutes on the cookie sheets, then place them on paper towels to cool completely. Timing is important with these cookies, so bake a test cookie and keep the rest of the dough in the refrigerator until you've tested the baking time.

#3844 - Quick Macaroni Salad

(by Shirley McNevich)

1 box Kraft macaroni and cheese dinner (blue box)
1/2 cup mayo
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon (cooked and crumbled)
1 tomato (chopped)

Prepare macaroni and cheese dinner according to directions, then dump it into a large glass bowl. Cool to room temperature, then stir. Add mayo, relish, chopped onions--stir to mix. Cover and refrigerate overnight. When ready to serve add the crumbled bacon and chopped tomatoes--stir well.