#3932 - Soft Ginger Christmas Cookies

(by Shirley McNevich)

2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup softened Parkay margarine
1 egg
1 TBSP water
1/4 cup Brer Rabbit baking molasses (green label)
1 cup white sugar + 2 TBSP white sugar + extra white sugar for sprinkling

Into a bowl sift the flour, ginger, baking soda, cinnamon, ground cloves, and salt--set aside. In a mixer add Parkay and 1 cup white sugar--beat. Add egg--beat. Add the water and baking molasses--beat. Slowly add dry ingredients--beat (if batter gets too stiff for the mixer, remove bowl from mixer and stir with a wooden spoon). Place the 2 TBSP white sugar into a small bowl. Shape the dough into walnut sized balls and roll each of them into the bowl of white sugar, then place them 2" apart on greased cookie sheets. Spray Pam on the bottom of a drinking glass and flatten each dough ball. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees 8-10 minutes. Cool for a few minutes before removing them from the cookie sheet, then transfer them to paper towels to cool.

#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.

#3746 - Scratch Peanut Butter Brownies

(by Shirley McNevich)

1/2 cup Jif smooth peanut butter
1/3 cup softened Parkay margarine
2/3 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Reese's peanut butter chips

In a mixer add peanut butter and Parkay--beat. Add brown sugar, white sugar and eggs--beat. Add salt and vanilla--beat. Remove bowl from mixer. In a separate bowl add flour, baking powder and salt--stir. Pour flour mixture into peanut butter mixture--stir just until mixed. Pour batter into a greased 8 x 8 square cake pan. Sprinkle some peanut butter chips over the top (as many as you wish). Bake at 350 degrees 25-35 minutes--test with your finger. When done, the top/middle should spring back when touched. Cool completely. Cut into squares. Optional: frost with your favorite peanut butter or chocolate frosting before cutting.

#3401 - Valentine Cupcakes

(by Shirley McNevich)

2 sticks softened butter
1/2 cup canola oil
3 cups white sugar
5 eggs
3 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk
2 tsp. vanilla
Frosting: 1/2lb. Domino's powdered sugar; 1 stick Parkay margarine (softened); 2 tsp. vanilla; 1-2 TBSP milk (if necessary); red food coloring

In a mixer add butter and white sugar--beat. Add eggs and canola oil--beat. Add baking powder, salt, buttermilk and 2 tsp. vanilla--beat. Slowly add flour--beat. Place cupcake liners into muffin tins. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 16-20 minutes. Cool completely. Frosting: in a mixer add Parkay and 2 tsp. vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3-5 minutes or until creamy. If frosting is too thick, add the milk--beat again. If frosting is too thin, add a little more powdered sugar and beat again. For pink frosting, add 1 drop of red food coloring and beat again. Add more food coloring for darker pink or red. If you want two colors of cupcakes, reserve half of the white frosting and make remaining frosting. Clean the mixer bowl, add the reserved frosting, and make the second color of frosting. Frost the cooled cupcakes.

#3395 - Valentine Heart Cutout Cookies

(by Shirley McNevich)

2 cups white sugar
2 sticks softened Parkay margarine
2 eggs
1 cup of buttermilk
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 TBSP vanilla
6 cups of sifted flour (measure before sifting)
Frosting/Icing: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. vanilla; 1.5 TBSP milk, red food coloring

In a mixer add 2 sticks margarine, 2 cups white sugar and 2 eggs--beat until smooth. Add salt, baking soda, baking powder, 1 TBSP vanilla and buttermilk--beat until smooth. Add flour one cup at a time and mix into batter. Once you've put in two or three cups of flour, you will need to mix in remaining flour by hand unless you're using a heavy duty Kitchen Aid mixer - stir until smooth. Cover the bowl and refrigerate dough overnight. The next day take out a handful of cookie dough and put on a floured countertop. Roll with a rolling pin to about 1/4 inch thick (flour top of dough also). Use heart shaped cookie cutter to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees until golden brown (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Once cookies are cool, in a mixer add 1/2 box Domino's powdered sugar, 1 stick margarine, 2 tsp. vanilla, and 1.5 TBSP milk--beat for at least 5 minutes until it's nice and creamy. Remove 1/2 of the frosting/icing and place it in a cereal bowl--add red food coloring and stir until it's the red color you desire. Use the white icing/frosting to frost 1/2 of each cookie. Use the red icing/frosting to frost the other half of each cookie. Optional: instead of using both red and white frosting on each cookie, frost each cookie with only one solid color.

#3310 - Impossible Pineapple Cake

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda
2 cups flour
2 - 8oz. cans Dole crushed pineapple (including the juice)
Sauce: 1/4 cup Parkay margarine; 1/2 cup milk; 3/4 cup Domino's powdered sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped walnuts

In a mixer add white sugar, brown sugar and eggs--beat. Add baking soda--beat. Add both cans of pineapple/juice--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40 minutes. While the cake is baking, make the sauce: in a saucepan over low heat add Parkay--melt. Add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, cook for 1 more minute. Remove from heat--add coconut and chopped walnuts--stir to mix. Spread the sauce mixture over the top of the warm cake. Cool completely.

#3078 - Hot Water Chocolate Cake

(by Becky Lynn Mohr - friend)

1/2 cup softened Parkay margarine
2 cups white sugar
2 eggs
2 tsp. vanilla
a dash of salt
1/2 cup Hershey's cocoa
2 tsp. baking soda
2 tsp. baking powder
2 3/4 cups flour
1 cup boiling water

In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add vanilla, cocoa and salt--beat. Add baking soda and baking powder--beat. Add flour--beat. Remove bowl from mixer--add boiling water--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3050 - Apple Pudding Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup white sugar
1 egg
1 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking soda
3 medium baking apples (washed, peeled, cored and diced)
1/2 cup chopped nuts
Sauce: 1/2 cup Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Half 'n Half; 1/2 cup butter; 1 tsp. vanilla

Batter: in a mixer add Parkay and white sugar--beat. Add egg--beat. Add cinnamon, salt, nutmeg and baking soda--beat. Add flour--beat. Remove bowl from mixer--add diced apples and chopped nuts--stir to mix. Pour batter into a greased 8 x 8 cake pan (batter will be thick). Bake at 350 degees for 30 minutes. While the cake is baking, make the sauce: in a saucepan add brown sugar, white sugar, Half 'n Half and butter--cook/stir over medium heat until boiling. Once boiling, cook/stir until mixture thickens. Once thickened, remove from heat--add vanilla--stir. Pour the sauce over the top of the cake as soon as you take it out of the oven. Cool completely.

#2960 - Easy Microwave Potatoes

(by Shirley McNevich)

5-6 medium red potatoes (washed, peeled and sliced thin)
1 small onion (chopped)
2 TBSP Parkay margarine
1 tsp. salt
1/4 to 1/2 tsp. fresh ground pepper

Spray a microwave safe casserole dish with Pam. Put the sliced potatoes and chopped onions into the dish. Sprinkle the salt and pepper over the top. Slice the Parkay into small pats and spread them all over the top. Cover the dish and microwave on high for 5 minutes. Remove from microwave and stir well. Cover again and microwave on high for 5 minutes. Remove from microwave and stir well. Cover again and microwave on high for 5 more minutes or until potatoes are tender. The potatoes will break into smaller pieces as you stir them.

#2958 - Vanilla Nut Brownies

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup Domino's dark brown sugar (packed)
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts

In a saucepan over low heat add Parkay--melt, then remove from heat. Add brown sugar--stir. Add egg, flour, baking powder, salt, vanilla and chopped nuts--stir just until mixed. Pour batter into a greased 9" square cake pan. Bake at 350 degrees for 25 minutes. Cool completely. Cut into squares.

#2956 - Nutty Potato Chip Cookies

(by Shirley McNevich)

1lb. softened Parkay margarine
2 tsp. vanilla
1 cup white sugar
2 eggs
1/2 cup milk
3 cups flour
1 cup chopped nuts
1 cup finely crushed potato chips (DO NOT use unsalted chips)
Domino's powdered sugar (for dusting)

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. Add milk--beat. Add chopped nuts and crushed potato chips--beat. Slowly add flour--beat (if too stiff for mixer, remove bowl from mixer and stir with a wooden spoon). Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. When cookies are completely cool, dust them with powdered sugar.

#2934 - Peanut Butter Dream Squares

(by Shirley McNevich)

Crust: 1/4 cup softened Parkay margarine; 1/2 cup Jif peanut butter; 1 1/2 cups Domino's dark brown sugar (packed); 1 1/3 cups flour

Topping: 2 beaten eggs; 1 tsp. vanilla; 1/2 tsp. baking powder; 3/4 cup Baker's angelflake coconut; 8oz. Nestle's MINI semi-sweet chocolate bits; Domino's powdered sugar for sprinkling

Crust: in a bowl add Parkay, peanut butter, 1/2 cup of the brown sugar and 1 cup of the flour--mix with a pastry blender to make crumbs. Press the mixture into the bottom of a greased 9 x 9 cake pan. Bake at 350 degrees for 10 minutes or until lightly browned. While the crust is baking, in a bowl add beaten eggs, 1 cup brown sugar, 1/3 cup flour, vanilla, baking powder, coconut and mini chocolate bits--stir to mix. When you remove the crust from the oven, spread the coconut mixture evenly all over the top of the hot crust. Return mixture to oven and bake at 350 degrees for 20-25 minutes. Cool completely. Sprinkle powdered sugar all over the top, then cut into bars or squares.

#2932 - Ranch Omelettes

(by Shirley McNevich)

2 TBSP Parkay margarine
1/2 cup finely chopped red bell peppers
1/4 cup chopped onions
8 beaten eggs
1 cup prepared Hidden Valley Ranch milk recipe ranch salad dressing
2 TBSP flour
a pinch of baking soda
3/4 cup shredded Swiss cheese

In a bowl add beaten eggs, ranch dressing, flour, baking soda and Swiss cheese--beat with a whisk until mixed. In a nonstick skillet over medium heat add margarine, chopped red bell peppers and chopped onions--cook/stir over medium heat until peppers are tender. Pour the egg mixture into the skillet--reduce heat to low. Cover with a lid and cook until eggs are no longer runny. Slide the whole mixture on to a serving plate, add salt and pepper as desired, and cut into pie shaped wedges to serve.

#2920 - Cream Cheese Peanut Butter Cake

(by Shirley McNevich)

Crust: 1/2 cup Parkay margarine; 1 cup flour; 1/2 cup chopped nuts

Batter: 8oz. Philadelphia cream cheese (softened); 1/4 cup milk; 1 3/4 cups Domino's powdered sugar; 1 cup Jif peanut butter; 8oz. Cool Whip (thawed)

Topping: 2 3/4 cups milk; 2 - 3oz. boxes Jell-O instant chocolate pudding; Nestle's mini chocolate bits

In a bowl add Parkay, flour and chopped nuts--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes or until browned. Cool completely. In a mixer add cream cheese and 1/4 cup milk--beat. Add powdered sugar--beat. Add peanut butter--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Pour the mixture over the cooled crust. In a mixer add 2 3/4 cups milk and both boxes of instant chocolate pudding--beat until thickened. Spread the chocolate pudding over the top of the cream cheese mixture. Sprinkle some mini chocolate bits all over the top of the pudding. Refrigerate until cold.

#2914 - Brown Sugar Coffee Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 sticks Parkay margarine (melted)
1 cup Domino's dark brown sugar (packed)
3 1/2 cups flour
1 TBSP cinnamon

Melt the margarine, then add the brown sugar to it--stir well. Add the flour and cinnamon--stir well to make crumbs (you may have to use a pastry blender or your hands instead of a spoon)--set aside. Prepare cake mix batter according to box directions. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. Remove from oven--crumble the crumbs all over the top. Return the cake to the oven and bake at 350 degrees for another 20-25 minutes. Cool completely.

#2900 - Sharp Cheese Biscuits

(by Shirley McNevich)

2 sticks softened Parkay margarine
1/2 tsp. salt
red pepper (to your taste)
8oz. sharp cheddar cheese (grated)
2 cups flour
2 cups Rice Krispies cereal

In a bowl add softened Parkay, salt, red pepper and flour--mix. Add grated cheese and Rice Krispies--mix well. Shape the dough into walnut sized balls and place them on greased cookie sheets. Flatten each biscuit using a greased fork. Bake at 325 degrees for 25 minutes or until golden brown.

#2896 - Sour Cream Banana Pound Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 1/3 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup Breakstone's sour cream
1 cup mashed ripe bananas
1/2 cup chopped walnuts (optional)
Domino's powdered sugar for dusting

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, baking powder and salt--beat. Add sour cream and mashed bananas--beat. Add chopped walnuts--beat. Slowly add flour--beat. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and and invert on to a cake plate. Cool completely, then dust the whole top with powdered sugar.

#2890 - Cinnamon Pumpkin Cake

(by Aunt Eileen [Knouse] Carter)

Crust: 1 box Duncan Hines yellow cake mix; 1 beaten egg; 1/2 cup softened Parkay margarine

Filling: 3 cups Libby's canned pumpkin; 2 eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon

Topping: 1 cup reserved cake mix; 1/2 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1 tsp. cinnamon

Open up the box of yellow cake mix, measure out 1 cup and set it aside for later. In a bowl add the remaining cake mix, 1 beaten egg and 1/2 cup softened Parkay margarine--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Filling: in a mixer add canned pumpkin, 2 eggs, evaporated milk, white sugar and 1 tsp. cinnamon--beat until mixed, then beat until smooth. Pour the filling over the unbaked crust. In a bowl add 1 cup reserved cake mix, brown sugar, 1/2 cup softened Parkay margarine and 1 tsp. cinnamon--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the cake. Bake at 350 degrees for 50-60 minutes. Cool completely. Refrigerate until cold.

#2889 - Ritz Ice Cream Pie

(by Shirley McNevich)

Crust: 2 sleeves Ritz crackers (crushed); 1 1/2 sticks Parkay margarine (softened)

Filling: 3 - 3oz. boxes Jell-O instant coconut pudding mix; 2 cups milk; 1/2 gallon good quality vanilla ice cream (softened); 1 - 8oz. Cool Whip (thawed)

In a bowl add the crushed crackers and softened Parkay--mix well. Press the cracker mixture into the bottom of a glass 9 x 13 baking dish. Refrigerate the crust for 1 hour. In a mixer add the 3 boxes of pudding mix and milk--beat. While the mixer is running keep adding scoops of ice cream to the mixture until all of the ice cream is in the mixture and the mixture is smooth. Pour the mixture into the cold crust. Refrigerate overnight. Serve each piece with a scoop of Cool Whip.

#2846 - Sour Cream Marble Squares

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 1/3 cups white sugar
3 eggs
1/2 cup Parkay margarine
3/4 cup water
1 1/2 squares of Baker's unsweetened baking chocolate
2 cups flour
1/2 cup Breakstone's sour cream
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add cream cheese, 1/3 cup white sugar and 1 egg--beat well and set aside. In saucepan over low heat add Parkay, water and unsweetened baking chocolate--cook/stir until boiling. Once boiling, remove from heat--add 2 cups white sugar, 2 eggs, sour cream, baking soda and salt--stir well. Add flour--stir just until mixed. Pour batter into a greased and floured 10 x 15 jelly roll pan. Drizzle the cream cheese mixture all over the top. Marble the cream cheese mixture through the chocolate batter using a greased butter knife. Sprinkle the chocolate bits all over the top. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.