#3009 - Chocolate Salad Dressing Cake

(by Shirley McNevich)

2 cups Miracle Whip salad dressing (NOT mayo)
2 cups white sugar
2 cups water
8 TBSP Hershey's cocoa
4 tsp. baking soda
4 cups flour

In a mixer add Miracle Whip and white sugar--beat. Add cocoa and baking soda--beat. Slowly add water--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3006 - Horseradish Dip

(by Shirley McNevich)

2lbs. Velveeta cheese
2 cups Miracle Whip salad dressing (mayo)
5oz. horseradish
10 drops Tabasco sauce
good quality crackers for dipping

Cube the cheese. In a microwave safe bowl add the cheese cubes--microwave on high until melted and smooth. Add the horseradish and Tabasco--stir until mixed. Cool to room temperature. Stir well before serving with crackers.

#2638 - Pea Salad

(by Shirley McNevich)

8oz. shredded cheese (your choice of type--more if you wish)
3 - 15oz. cans small peas (drained)
1 cup Miracle Whip salad dressing (more if needed)
3 hard boiled eggs (peeled and chopped)
1 red onion (chopped)
1 - 4oz. jar diced pimentos (well drained)
1/2 tsp. salt
ground black pepper to your taste

In a bowl add shredded cheese and drained peas--stir gently until mixed. Add Miracle Whip, pimentos, salt, ground pepper, chopped onions and chopped eggs--stir until well mixed. If too dry, add a little more Miracle Whip and stir again. Refrigerate overnight for best flavor. Stir before serving.

#2616 - Herb Chicken

(by Shirley McNevich)

1/2 cup Miracle Whip salad dressing
1/2 tsp. oregano
1/2 tsp. Mrs. Dash lemon pepper seasoning
1/4 tsp. garlic powder
4 boneless/skinless chicken breast halves

In a bowl add salad dressing, oregano, lemon pepper and garlic powder--stir well. Use a pastry brush to brush the spice mixture on the tops of the chicken breasts. Place the chicken breasts (spice side up) on a grill--cook chicken breasts for 8-10 minutes, then turn the chicken breasts, brush the spice mixture generously over the chicken and grill for another 8-10 minutes or until chicken is no longer pink inside.

#1654 - Miracle Whip Carrot Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 1/4 cups Miracle Whip salad dressing
4 eggs
1/4 cup cold water
2 tsp. cinnamon
2 cups grated carrots
1/2 cup chopped walnuts

In a mixer add Miracle Whip, eggs, cold water and cinnamon--beat. Slowly add cake mix--beat until smooth. Remove bowl from mixer--add grated carrots and chopped walnuts--stir with a spoon. 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 completely. Use our cream cheese frosting recipe #308 to frost the cake.

#1555 - Amish Macaroni Salad

(by Shirley McNevich)

2 cups elbow macaroni (once measured, cook according to box directions until tender)
3 hard boiled eggs
1 onion (chopped)--OPTIONAL
3 ribs of celery (including the inner yellow leaves)
1/2 of a red bell pepper
2 TBSP pickle relish
2 cups Miracle Whip
3 TBSP French's yellow mustard
3/4 cup white sugar (add more if too sour)
2 1/4 tsp. white vinegar or cider vinegar
1/4 tsp. salt
3/4 tsp. celery seed

Cook macaroni until tender using box directions (make sure macaroni is very tender)--drain. On a cutting board, peel and chop hard boiled eggs. Chop onion, celery, and red bell pepper. In a large bowl add chopped eggs, chopped onions, chopped celery, chopped red bell pepper, pickle relish, Miracle Whip, mustard, white sugar, vinegar, salt and celery seed--stir until mixed. Add cooked macaroni--stir until mixed and well coated. Taste--if too sour for your taste, add a little more white sugar and stir again. Refrigerate until cold in a glass container.

#1498 - Garlic Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 4.5oz can tiny baby shrimp (rinsed and drained)
1/8 tsp. garlic salt
1/2 cup Miracle Whip salad dressing
1/3 cup grated onions
good quality crackers

In a mixer add softened cream cheese and Miracle Whip--beat. Add grated onions and garlic salt--beat. Remove bowl from mixer--add rinsed/drained baby shrimp--stir. Refrigerate until cold. Serve with good quality crackers.

#1332 - Grilled Scalloped Potatoes

(by Shirley McNevich)

2 cups thin sliced red potatoes
salt and pepper
1/2 onion (chopped)
1/2 cup water
FRESH grated Parmesan cheese (NOT canned)
1/3 cup Miracle whip salad dressing
2 TBSP chopped or dried parsley

Spray a microwave safe bowl with Pam--add sliced potatoes to the bowl. Sprinkle salt and pepper on the potatoes to your taste. Add the water to the potatoes--cover the bowl with Saran wrap. Microwave on high for 4 minutes, stir them, and microwave on high another 3 minutes. Drain the potatoes. In a bowl add 1/3 cup Parmesan cheese, parsley, chopped onions and Miracle whip--stir. Pour the cheese mixture on the potatoes--stir. Rip off 2 long pieces of foil and place them on top of one another--spray the top side with Pam. Spoon the potato mixture on to the foil, and wrap up the sides of the foil. Fold the top and the sides but leave some space between the top of the potatoes and the foil--you should now have a sealed foil package. Place the foil bag on the very top shelf of your outdoor gas grill. Grill for 15-20 minutes or until potatoes are tender. Sprinkle extra Parmesan cheese on top of the potatoes before serving if you wish.

#1306 - Baked Chicken and Broccoli

(by Shirley McNevich)

4 boneless/skinless chicken breast halves (cooked and cut into bite sized pieces)
canola oil for frying (about 2 TBSP)
salt and pepper to your taste
1 1/2 cups uncooked instant rice
1 1/4 cups milk
1 - 10oz. box frozen chopped broccoli (thawed and drained)
8oz. Velveeta cheese (cubed)
1/2 cup Miracle Whip salad dressing
3 or 4 slices buttered bread

Place raw chicken breasts on a cutting board one at a time--salt and pepper each side, then pound it with a meat tenderizer. Repeat with all chicken breasts. In a skillet over medium heat add a little canola oil--cook chicken on each side until center is no longer pink. Remove chicken pieces from skillet and cut each breast into bite sized pieces. In a bowl add chicken pieces, rice, milk, chopped broccoli, cubed cheese and Miracle Whip--stir with a spoon. Pour mixture into a greased 9 x 13 baking dish evenly. Break buttered bread into bite sized pieces and place them evenly over the top of the broccoli mixture. Bake uncovered at 350 degrees for 30-40 minutes or until center is hot.

#1126 - Poppy Seed Salad Dressing

(by Bernice Merrill - friend)

1 cup mayo OR Miracle Whip
1/3 cup white sugar
1/4 cup milk
2 TBSP cider vinegar
1 TBSP poppy seeds

In a bowl OR a blender add mayo, white sugar, milk, cider vinegar and poppy seeds--stir/blend until mixed. Use as salad dressing.

#1045 - Sweet and Sour Salad Dressing

(by Shirley McNevich)

1 can Eagle brand sweetened condensed milk
1 cup white sugar
1 cup cider vinegar
1 cup mayo or Miracle Whip

In a blender add milk, white sugar, cider vinegar and mayo--set blender to "mix" and beat 3-5 minutes. Use as a salad dressing. Refrigerate leftover dressing.

#925 - Cream Cheese Pumpkin Spice Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1 - 15oz. can Libby's pumpkin
1 cup Miracle Whip
3 eggs

Frosting: 1 - 8oz. Philadelphia cream cheese (softened), 1 stick softened butter, 1 TBSP milk, 1 tsp. vanilla, 2 cups Domino's powdered sugar

In a mixer add cake mix, Miracle Whip, and eggs--beat. Add pumpkin--beat until smooth. 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 completely. Frosting: in a mixer add cream cheese--beat. Add butter--beat. Add milk and vanilla--beat. Slowly add powdered sugar--beat. If too runny add more powdered sugar--if too thick add a little milk. Refrigerate frosting ten minutes, then frost the cake.

#858 - Mozzarella Cheese Quiche

(by Shirley McNevich)

1 cup sliced mushrooms
1 cup chopped onion
1 - 10oz. box chopped spinach (thawed and drained)
1/3 cup Miracle Whip
1/3 cup milk
4 eggs
1 cup shredded mozzarella cheese
1 - 9" frozen pie crust dough
1/4 cup real bacon bits

Spray a skillet with Pam--add the mushrooms and onions. Cook until tender. Add the thawed/drained spinach over medium heat--stir and cook until warm. Turn off the burner. In a separate bowl add eggs--beat with a whisk. Add Miracle Whip and milk to the eggs--beat. Add the spinach mixture and the mozzarella cheese to the egg mixture--stir until mixed. Spray a 9" pie plate with Pam. Place pie dough shell into the pie plate and flute the edges. Spray the inside of the dough with Pam. Pour the entire egg mixture into the pie dough. Sprinkle the bacon bits over the top. Bake at 375 degrees for 50 minutes or until browned and set.

#657 - Chocolate Miracle Whip Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
4 TBSP Hershey's cocoa
2 tsp. baking soda
1 cup cold water
1 tsp. vanilla
1 cup Miracle Whip salad dressing

In a bowl add flour, white sugar, baking soda, cocoa--stir to mix. Slowly add the water to the dry ingredients while stirring. Add vanilla and Miracle Whip--stir until mixed and smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 375 degrees for 25-30 minutes. Test with a toothpick for doneness. Frost as desired.

#261 - Pumpkin Bread

(by Rachel Guarini - friend)

2 eggs
1 1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup Miracle Whip Dressing
1/4 cup milk
2 cups flour
2 tsp. Calumet baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup Planter's Chopped Pecans


Preheat oven to 350°F. Beat eggs lightly in large bowl. Add sugar, pumpkin, Miracle Whip and milk - mix well. Combine dry ingredients in a bowl, then add dry ingredients to the pumpkin mixture. Stir just until moistened. Gently stir in pecans. Pour batter into greased and floured loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Cut into slices to serve.