#3751 - Drop Peanut Butter Cup Cookies

(by Shirley McNevich)

2 cups chopped Reese's peanut butter cups (measure after chopping into 1/2" pieces)
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped peanut butter cups and chopped nuts--stir well. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-11 minutes or until lightly browned. Cool slightly, then remove cookies from cookie sheets and place them on paper towels to cool.

#3587 - Neighbor Cake

(by Shirley McNevich)

1 1/2 cups white sugar
2 cups flour
2 eggs
2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1/2 cup chopped nuts
1 - 20oz. can Dole crushed pineapple (do NOT drain)
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 3/4 cups Domino's powdered sugar; 1/4 cup softened butter; 1/2 cup chopped nuts; 2 tsp. vanilla

In a bowl add white sugar, flour, baking soda and salt--stir to mix. Add eggs, 2 tsp. vanilla, 1/2 cup chopped nuts and the crushed pineapple/juice--stir with a whisk. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese and softened butter--beat. Add 1/2 cup chopped nuts and 2 tsp. vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cooled cake.

#3473 - Chocolate Chip Applesauce Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/4 cups Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup softened butter
1/2 cup unsweetened applesauce
2 egg whites
2 tsp. vanilla
2 1/2 cups Quaker quick oats
1/2 cup chopped nuts
2 cups Nestle's semi-sweet chocolate bits

In a bowl add flour, baking soda, cinnamon and salt--stir to mix. In a mixer add brown sugar, white sugar, softened butter and applesauce--beat. Add egg whites and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add quick oats, chopped nuts and chocolate chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 9-10 minutes.

#3469 - Chocolate Chip Cookie Balls

(by Shirley McNevich)

1 1/2 cups softened butter
3/4 cup Domino's powdered sugar (plus extra for rolling)
1 TBSP vanilla
1/2 tsp. salt
3 cups flour
2 cups Nestle's semi-sweet MINI chocolate chips
1/2 cup chopped nuts (optional)

In a mixer add butter and powdered sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add mini chocolate chips and chopped nuts--stir with a wooden spoon. Shape the dough into 1" balls and place them on greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool for 10 minutes on the cookie sheet, then place them on paper towels. Cool completely. Place some extra powdered sugar in a bowl and roll each cookie ball in the powdered sugar to coat.

#3399 - Double Chocolate Fudge

(by Shirley McNevich)

1 - 7oz. jar Fluff marshmallow
1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
1/4 cup butter
1/4 tsp. salt
2 cups Nestle's MILK chocolate chips
1 cup Nestle's SEMI-SWEET chocolate chips
1/2 cup chopped nuts (optional)
1 or 2 tsp. vanilla

Line an 8" fudge pan with foil. In a saucepan over medium heat add fluff marshmallow, white sugar, Carnation milk, butter and salt--cook/stir until full rolling boil, then turn heat back slightly and continue cooking/stirring for 5 minutes. Remove from heat and quickly add milk chocolate chips and semi-sweet chocolate chips--stir quickly until melted and smooth. Add chopped nuts and vanilla--stir quickly, then pour fudge into pan. Cool to room temperature, then refrigerate until cold before cutting. Keep fudge refrigerated.

#3376 - Cinnamon Raisin Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/2 cup honey
1/2 cup chopped nuts
2 tsp. cinnamon
1 - 1lb. frozen bread dough (thawed according to bag directions)
2/3 cup raisins

Place raisins in a saucepan--cover them with water and bring them to a boil over medium heat. Once boiling, let them cook for 5 minutes, then drain the raisins and set aside. Take 1 TBSP of the softened butter and generously grease 12 muffin tin cups. In a bowl add 1 TBSP butter, 1/4 cup honey and the chopped nuts--stir to mix. Drop 1 teaspoonful of the chopped nut mixture into each greased muffin tin cup. In a separate bowl add 2 TBSP softened butter, 1/4 cup honey and the cinnamon--stir to mix, then set aside. After bread dough has been thawed, roll it out on a floured counter to 18" x 8" (rectangle). Spread the cinnamon mixture evenly over the bread dough. Sprinkle the drained raisins evenly over the bread dough. Start on the long side and roll the dough up into a log. Use a sharp knife to slice the dough log into 12 equal pieces. Place the cut side of each dough piece into each of the 12 muffin tin cups. Cover the muffin tin with a tea towel and let the dough rise for 30 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Cool for 5 minutes, then remove the muffins from the tin.

#3328 - Cinnamon Oatmeal Nut Cookies

(by Shirley McNevich)

1 cup raisins
1 cup white sugar
1 cup Crisco shortening
3 eggs
2 cups flour
2 cups Quaker quick oats
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. ground cloves
6 TBSP leftover raisin water (explained below)
1/2 cup chopped nuts

Place raisins in a saucepan and cover them with water--bring them to a boil over medium heat. Once boiling, cook the raisins for 5 minutes. Remove from heat--measure out 6 TBSP of the raisin water and save for later, then drain the rest of the water from the raisins. In a mixer add white sugar and Crisco--beat. Add eggs and reserved raisin water--beat. Add oats, cinnamon, salt, baking soda, allspice and ground cloves--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 400 degrees for 10-12 minutes. Let them stand for 1 minute on the cookie sheets, then transfer them to paper towels using a spatula. Cool completely.

#3228 - Sour Cream Raisin Cake

(by Shirley McNevich)

1 box Duncan Hines Devil's Food cake mix (with pudding in mix)
3/4 cup Domino's dark brown sugar (packed)
3 TBSP cornstarch
2 beaten eggs
3/4 cup white sugar
1 1/2 cups Breakstone's sour cream
1 cup raisins
1/2 cup chopped nuts
1 tsp. vanilla
Glaze: 1/3 cup softened butter; 2 cups Domino's powdered sugar; 2-4 TBSP hot water; 2oz. Baker's unsweetened baking chocolate; 1 1/2 tsp. vanilla

In a saucepan add the raisins and cover them with water--bring them to a boil over medium heat. Once boiling, cook/stir them for 5 minutes, then drain and cool them. Prepare and bake the cake mix according to box directions in a 9 x 13 cake pan. Cool the cake completely. In a saucepan (no heat yet) add white sugar, brown sugar and cornstarch--stir. Add sour cream and beaten eggs--stir to mix. Place the saucepan on the stove over medium heat--cook/stir until mixture thickens and boils. Once mixture boils, cook for 1 minute. Remove from heat--add drained raisins, chopped nuts and 1 tsp. vanilla--stir to mix. Cool the mixture to room temperature, then stir mixture hard. Spread the mixture over the top of the cooled cake. Glaze: in a saucepan over low heat add butter and baking chocolate--cook/stir until melted. Remove from heat--add powdered sugar and 1 TBSP hot water--stir well. Keep adding hot water 1 TBSP at a time and stirring until the mixture is glaze consistency. Once you have the right consistency, add the 1 1/2 tsp. vanilla--stir well. Drizzle the glaze all over the top of the top of the raisin mixture.

#3223 - Quick Nut Bread

(by Shirley McNevich)

2 1/2 cups flour
1 cup white sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 TBSP canola oil
1 1/4 cups milk
1 egg
1 cup chopped nuts

Grease and flour a 9 x 5 x 3 bread loaf pan. In a mixer add salt, canola oil, milk and egg--beat. Add baking powder and white sugar--beat. Slowly add flour--beat. Add chopped nuts--beat. Pour batter into the greased and floured loaf pan. Bake at 350 degrees for 55-65 minutes--test with a toothpick for doneness. Cool completely before removing and slicing.

#3140 - Apple Loaf

(by Shirley McNevich)

1/2 cup Crisco shortening
2/3 cup Domino's dark brown sugar (packed)
2 eggs
1 cup applesauce
2 cups sifted cake flour (measure before sifting)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts (optional)

In a mixer add Crisco and brown sugar--beat. Add eggs--beat. Add applesauce--beat. Add baking powder, baking soda, salt and vanilla--beat. Add cake flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Pour batter into a 10" bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then remove from loaf pan and cool completely.

#3124 - Rhubarb Nut Bread

(by Becky Lynn Mohr - friend)

1 1/2 cups Domino's dark brown sugar (packed)
2/3 cup canola oil
1 egg
1 cup buttermilk
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 1/2 cups diced rhubarb
1/2 cup chopped nuts
Topping: 1/2 cup white sugar; 2 TBSP cold butter (cut into small pieces)

Grease two bread loaf pans. In a mixer add brown sugar, canola oil and egg--beat. Add buttermilk and vanilla--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add diced rhubarb and chopped nuts--stir well. Pour half of the batter into each of the greased bread loaf pans. Sprinkle 1/4 cup of the white sugar over one loaf, then dot 1 TBSP butter pieces over the top. Repeat white sugar and butter with the second loaf. Bake at 350 degrees for 1 hour.

#3112 - Old Fashioned Oatmeal Cookies

(by Becky Lynn Mohr - friend)

1 cup of melted lard
1 cup Quaker quick oats
2 cups Domino's dark brown sugar (packed)
1 cup Breakstone's sour cream
2 eggs
1 tsp. baking soda
2 1/2 cups flour
1 cup chopped nuts (optional)
2 tsp. vanilla
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a bowl add melted lard and oatmeal--stir and set aside. In a mixer add brown sugar and eggs--beat. Add sour cream and baking soda--beat. Add vanilla--beat. Add oat mixture--beat. Slowly add flour--beat. Add chopped nuts--beat. Remove bowl from mixer--add chocolate bits--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#3101 - Rhubarb Streusel Pie

(by Becky Lynn Mohr - friend)

Topping: 2 TBSP cold butter; 1/2 cup Bisquick; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup chopped nuts

Filling: 1lb. rhubarb (cut into bite sized pieces); 3/4 cup milk; 2 eggs; 1 cup white sugar; 1/2 cup Bisquick; 2 TBSP softened butter; 1 tsp. cinnamon; 1/4 tsp. nutmeg

Grease a 9" pie plate. In a bowl add 2 TBSP cold butter, 1/2 cup Bisquick and brown sugar--mix with a pastry blender to make crumbs. Add chopped nuts--stir to mix and set aside. Filling: spread the rhubarb pieces in the bottom of the pie plate. In a blender or a mixer add milk, eggs, white sugar, 1/2 cup Bisquick, 2 TBSP softened butter, cinnamon and nutmeg--blend until smooth. Pour the blended mixture evenly over the rhubarb pieces. Sprinkle the topping crumbs evenly over the top. Bake at 375 degrees for 35-40 minutes or until inserted knife comes out clean. Cool completely.

#3087 - Applesauce Nut Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla instant pudding mix
1/2 cup chopped nuts
1 tsp. cinnamon
1 1/2 cups plain applesauce
1/2 cup raisins
1/4 cup canola oil
3 eggs
Domino's powdered sugar for sprinkling

In a saucepan add raisins--cover with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add yellow cake mix, vanilla pudding mix, canola oil and eggs--beat. Add cinnamon and applesauce--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Dust each piece with powdered sugar when serving.

#3084 - Chocolate Crunch Bars

(by Becky Lynn Mohr - friend)

1/2 cup softened butter
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1 cup white sugar
1 tsp. salt
1 square Baker's unsweetened baking chocolate (melted according to box directions)
1 cup chopped nuts
1 pint Fluff marshmallow creme
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Jif peanut butter
1 cup rice krispies cereal

In a mixer add butter and eggs--beat. Add flour, baking powder, white sugar and salt--beat for 1 minute. Add melted chocolate and chopped nuts--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Remove from oven--spread the whole jar of Fluff all over the top. Return to oven and bake for 3 more minutes. Remove from oven--spread melted marshmallow evenly all over the top until smooth. Cool completely. In a microwave safe bowl add chocolate bits and peanut butter--microwave on high in 20 second increments until melted, then stir until smooth. Add rice krispies--stir until mixed. Spread the rice krispies mixture over the cooled mixture. Cool to room temperature. Cut into bars or squares.

#3079 - Sour Cream Spice Cake

(by Becky Lynn Mohr - friend)

2 cups white sugar
1/2 cup softened butter
3 cups flour
1/4 tsp. salt
2 tsp. ground cloves
1 tsp. cinnamon
2 tsp. baking soda
4 eggs
1 1/2 cups Breakstone's sour cream
2 cups raisins
1/2 cup chopped nuts

Put the raisins in a saucepan, cover them with water, bring to a boil and cook them for five minutes. Drain the raisins and set aside. In a mixer add white sugar and butter--beat. Add eggs--beat. Add salt, cloves, cinnamon and baking soda--beat. Add sour cream--beat. Add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir to mix. 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.

#3053 - Pie Filling Coffee Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 tsp. salt
4 eggs
1 cup canola oil
1 can of your favorite pie filling
Topping: 1/2 cup Domino's dark brown sugar (packed); 1 TBSP butter; 1/2 tsp. cinnamon; 1/2 cup chopped nuts (optional)
Glaze: 1/2 cup Domino's powdered sugar; enough milk to make it runny

In a bowl add eggs--beat. Add white sugar, salt and canola oil--stir. Add flour--stir until mixed. Pour half of the batter into a greased 9 x 13 cake pan. Spoon the pie filling as evenly as possible over the top of the batter. Pour the rest of the batter over the top. Topping: in a bowl add brown sugar, butter, cinnamon and chopped nuts--mix until it makes crumbs. Sprinkle the crumbs evenly over the batter. Bake at 350 degrees for 30 minutes. Cool to room temperature. In a bowl add powdered sugar and 1TBSP milk at a time--stir until mixed. Add more milk if necessary. Drizzle the glaze over the top of the coffee cake.

#3052 - Chocolate Zucchini Cake

(by Shirley McNevich)

3 squares Baker's unsweetened baking chocolate
3 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
4 eggs
3 cups white sugar
1 1/2 cups canola oil
3 cups shredded zucchini (peeled before shredding)
1 cup chopped nuts

Melt chocolate according to box directions, then cool slightly. In a mixer add white sugar, canola oil and eggs--beat. Add baking soda, baking powder and salt--beat. Add melted chocolate--beat. Add shredded zucchini--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 60-75 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#3049 - Drop Raisin Cookies

(by Shirley McNevich)

2 cups raisins
1 cup Crisco shortening
1 3/4 cups white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped nuts
3 1/2 cups flour

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking powder, baking soda and salt--beat. Add cinnamon and nutmeg--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#3045 - Seven Layer Bars

(by Shirley McNevich)

1 stick softened butter (melted)
1 1/2 cups graham cracker crumbs
1 1/3 cups Baker's angelflake coconut
1 cup Nestle's semi-sweet chocolate bits
2 cups Reese's peanut butter chips
1 cup chopped nuts
1 cup raisins
1 1/3 cups Eagle brand sweetened condensed milk (NOT evaporated)

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain them. Cool the drained raisins to room temperature. In a bowl add melted butter and graham cracker crumbs--stir. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Spread the coconut over the graham cracker crust. Spread the chocolate bits over the coconut. Spread the peanut butter chips over the chocolate chips. Spread the chopped nuts over the peanut butter chips. Spread the drained raisins over the chopped nuts. Drizzle the condensed milk evenly over the top. Bake at 350 degrees for 20 minutes or until golden brown. Cool completely. Cut into bars or squares.