#3929 - Ice Cream Bon Bons

(by Shirley McNevich)

good quality ice cream (your choice of flavor)
1/2 cup butter
2 cups Nestle's semi-sweet chocolate chips OR milk chocolate chips
6 TBSP milk
toothpicks
sea salt

Line a cookie sheet with foil and place it in the freezer to get it cold (about an hour). Remove cookie sheet from freezer. Soften ice cream just a bit. Use a cookie dough scoop to scoop an ice cream ball (golf ball sized) from the pint of ice cream, then place it on the cold cookie sheet and stick a toothpick down through the center of the ice cream balls. Repeat with more ice cream. Place the cookie sheet back in the freezer for 5 hours or until ice cream balls are solid. In a saucepan over low heat add the butter and chocolate chips--cook/stir until melted and smooth. Remove from heat--add the milk--stir to mix. Cool the mixture to room temperature, then stir again. Remove cookie sheet from the freezer. Pick up one ice cream ball by the toothpick and coat it in the chocolate mixture, set it back on the cookie sheet and twist the toothpick to remove it. Get a little extra chocolate on the end of the used toothpick and spread it over the hole where the toothpick was removed. Sprinkle a little sea salt over the coated ice cream ball. Repeat with all ice cream balls, then return the cookie sheet to the freezer until ice cream balls are firm. Note: you have to work quickly. If you notice the ice cream balls starting to melt before you have a chance to coat them, put the whole tray back in the freezer for an hour, then try again OR you can just remove one ice cream ball from the freezer at a time, coat it, and immediately place it back on the tray in the freezer.

#3621 - Quick Biscuits and Gravy

(by Shirley McNevich)

1 - 1lb. can refrigerated Grands biscuit dough
12oz. pork sausage
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups milk

Separate and bake biscuits according to can directions. While biscuits are baking, remove sausage casings and crumble the sausage into a skillet. Cook/stir sausage over medium heat until sausage is browned. Add flour, salt and pepper to sausage while stirring. Slowly add milk to the sausage mixture while stirring--cook/stir until mixture is gravy consistency and is hot. Serve the pork gravy mixture over the warm biscuits.

#3517 - Onion Fritters

(by Shirley McNevich)

3/4 cup flour
1 TBSP white sugar
1 TBSP cornmeal
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
2 1/2 cups chopped onions
canola oil for frying

In a bowl add flour, white sugar, cornmeal, baking powder and salt--stir to mix. Add milk--stir until thick batter forms. Add chopped onions--stir to mix. In a cast iron skillet over medium heat add 1/2" to 1" canola oil--heat canola oil until hot enough for frying. Drop tablespoonfuls of batter into the hot oil. Fry fritters until bottoms and browned, then flip them and continue frying until browned and crispy. Place fritters on paper towels to drain.

#3508 - Cold S'mores Pie

(by Shirley McNevich)

1 - 8" Keebler ready-made graham cracker crust
2 cups Nestle's semi-sweet chocolate chips
3 cups mini marshmallows
1/3 cup milk
2 cups heavy whipping cream

In a saucepan over low heat add 1 3/4 cups of the chocolate chips, 1 cup of the mini marshmallows, and all of the milk--cook/stir over low heat just until marshmallows have melted. Pour the melted mixture into a bowl and cool it to room temperature. In a mixer add the whipping cream--beat until stiff. Take 3 cups of the whipped cream and 2 cups mini marshmallows and add them to the chocolate mixture--stir to mix. Spread the whole mixture into the graham cracker crust. Spread the remaining whipped cream over the top. Sprinkle the remaining 1/4 cup chocolate chips over the whipped cream. Refrigerate until cold.

#3475 - Caramel Turtle Cookies

(by Shirley McNevich)

your favorite chocolate chip cookie dough
2 cups shelled pecans (more if necessary)
20 Kraft caramels
2 TBSP milk

Prepare your chocolate chip cookie dough. Place 5 pecans on a greased cookie sheet (1 for the head of the turtle at the top, 2 for the top set of legs, 2 for the bottom set of legs) and leave a small circle empty in the center of the pecans. Drop a spoonful of cookie dough into the small hole you left between the pecans, making sure the dough is touching all of the pecans. Repeat with more dough and pecans (you'll probably only get about 6 cookies on one cookie sheet to give them room to spread when baking). Bake at 375 degrees for 9-12 minutes. Cool slightly, then remove from cookie sheets and place on paper towels to cool completely. In a microwave safe bowl add the caramels and the milk--microwave on high in 30 second increments, stirring in between, until caramel is smooth. Drizzle the caramel mixture over the cooled cookies.

#3422 - Crispy Lemon Cookies

(by Shirley McNevich)

1 cup flour
1/2 cup white sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup softened butter
1 TBSP milk
2 tsp. lemon zest
1 tsp. vanilla


In a bowl add flour, white sugar, salt and baking soda--stir to mix. Cut in the softened butter using a pastry blender to make crumbs. Add milk, lemon zest and vanilla--stir with a fork until moistened. Use your hands to roll the dough into a dough ball. Cut the dough in half and roll each into a 2" thick dough log. Wrap each dough log with Saran wrap and refrigerate them overnight. The next day, unwrap one dough log and slice the dough with a sharp knife to make 1/8" thick cookies and place them on a greased cookie sheet. Bake at 375 degrees for 7-9 minutes. Repeat with all dough.

#3389 - Butter Cocoa Frosting

(by Shirley McNevich)

1/2 cup butter
1/4 cup Hershey's cocoa
1/4 cup milk
4 cups Domino's powdered sugar (more if necessary)
2 tsp. vanilla

In a saucepan over low heat add butter, milk and cocoa--cook/stir until boiling. Once boiling, cook/stir for 1 more minute. Remove from heat and pour hot mixture into a mixer. Beat on low speed while adding vanilla. Continue beating on low speed and slowly add the powdered sugar. Once all 4 cups of powdered sugar have been added, beat on medium speed for 3-4 minutes. If frosting is too thick add a little more milk and beat again. If frosting is too thin add a little more powdered sugar and beat again.

#3214 - Raspberry Coconut Pie

(by Shirley McNevich)

1 1/2 cups crushed ginger snap cookies OR crushed Nilla wafers
4 TBSP melted butter
3/4 cup regular milk
4 TBSP cornstarch
3 egg yolks
1 - 15oz. can coconut milk
1/2 cup white sugar
2 tsp. vanilla
3/4 cup Baker's angelflake coconut
2 2/3 cups fresh raspberries

In a bowl add crushed cookies and melted butter--stir until mixed. Press the cookie mixture into the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10 minutes. Cool completely. In a bowl add 1/4 cup regular milk and the cornstarch--stir with a whisk, then set aside. In a separate bowl add egg yolks--beat with a fork, then set aside. In a saucepan over medium heat add 1/2 cup regular milk, all of the coconut milk and the white sugar--cook/stir just until hot and mixed. Turn heat back to simmer, then measure out and pour 1 cup of the hot milk mixture into the beaten eggs while stirring--stir with a whisk until mixed. Pour all of the egg mixture into the simmering milk mixture in the saucepan--stir. Add cornstarch mixture to the simmering milk mixture in the saucepan--cook/stir with a whisk until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add the vanilla and 1/2 cup of the coconut--stir to mix. Scrape the whole mixture into the cooled crust. Place Saran wrap over the top of the pie, making sure the Saran wrap is touching the whole top of the pie. Cool to room temperature, then refrigerate overnight. The next day, carefully peel off the Saran wrap. Arrange the raspberries all over the top of the pie, pressing them lightly into the pie. Sprinkle the remaining 1/4 cup coconut over the raspberries.

#3127 - Pudding Pops

(by Shirley McNevich)

1 - 3oz. box vanilla OR chocolate Jell-O INSTANT pudding mix
2 cups cold milk
1 cup thawed Cool Whip

In a bowl add pudding powder and cold milk--stir with a whisk until mixed, then beat with a whisk until thickened. Add Cool Whip--stir until mixed. Divide the mixture into six wax-lined paper cups. Place a popsicle stick in the center of each cup. Freeze for 6-8 hours. When ready to serve, carefully tear off the paper cup OR run the cup end under warm water until it loosens. Recipe may be doubled, tripled, etc.

#1563 - Stovetop Vanilla Pudding

(by Shirley McNevich)

1/3 cup cornstarch
3 cups milk
1 cup white sugar
2 TBSP butter
1/4 tsp. salt
1 TBSP (or more) vanilla

Take the top pot off of a double boiler and set it on your counter. Fill the bottom pot of the double boiler halfway with water--put it on the stove and bring to a boil. In the top pot that's on your counter add cornstarch, milk, white sugar and salt--stir. Place top pot on to the bottom pot on the stove--stir the mixture slowly and keep stirring while the mixture gets thick. Add the butter, then keep stirring until the butter melts and the mixture gets smooth (you want it to thicken, but not too thick--it will thicken more when cooled). Remove the top pan and quickly add the vanilla--stir until well mixed. Place the pot with the pudding on an unused burner--let it cool to room temperature. Once cooled to room temperature, place a piece of Saran Wrap on the top of the pudding and press is lightly on to the top of the pudding so the whole top of the pudding is covered. Refrigerate the pudding until cold. When ready to serve, remove the Saran Wrap and stir pudding until smooth.

#1442 - Cheeseburger Pie

(by Aunt Janie [McNevich] Baranowski)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Grease a 9" pie plate--set aside. In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--brown the meat until done, then drain. Spread the beef mixture into the greased pie plate. Sprinkle the cheddar cheese on top of the meat mixture. In a bowl add eggs--beat with a whisk. Add milk--beat. Add Bisquick--beat. Spread the Bisquick mixture over the top of the cheese. Bake at 400 degrees for 25 minutes or until inserted knife comes out clean. Let it cool a few minutes before cutting to give it time to set.

#1435 - Hot Brown Soup

(by Aunt Janie Baranowski)

1/4 cup butter
1/4 cup chopped onions
1 garlic clove (minced)
1/4 cup flour
1/8 tsp. Tabasco sauce
4 cups milk
1/2 cup grated cheddar cheese
1/2 cup cooked ham (cut into bite sized pieces)
1/2 cup chopped chicken or turkey (cut into bite sized pieces)

In a large saucepan over medium heat add butter--melt. Add garlic and onions--cook until tender. Add flour and Tabasco--stir and cook for 1 minute. Slowly add milk--stir and cook until thickened and bubbly (do not let it boil). Reduce heat to low--add cheese and keep stirring until cheese is melted. Add ham and chicken/turkey--stir and cook until meat is hot.

#1426 - Cream Cheese Potatoes

(by Shirley McNevich)

5 cups cooked/sliced red potatoes (add 1 tsp. salt when cooking)
1 package frozen peas with pearl onions (thawed)
2 slices American cheese (cut into strips)
1 - 10.75oz. can Campbell's cream of celery soup
1 - 3oz. Philadelphia cream cheese (softened)
1/3 cup milk

Cook and slice red potatoes. Spray a 2 qt. casserole dish with Pam. In a bowl add potato slices, peas/onions, and half of the cheese strips--stir. Pour the potato mixture into the prepared casserole dish. In a saucepan over low heat add cream of celery soup, cream cheese and milk--cook and stir until hot and smooth. Pour the soup mixture over the potatoes--stir gently. Place remaining cheese strips over the top. Cover with foil and leave it on the counter until room temperature, then refrigerate overnight. The next day, place it (uncovered) in a cold oven. Turn heat to 350 degrees and bake for 45 minutes or until hot.

#1414 - Tomato and Cheese Macaroni

(by Aunt Janie [McNevich] Baronowski)

1 - 10.75oz. can Campbell's tomato soup
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup chopped parsley
4 cups cooked macaroni (according to box directions)
2 slices buttered bread

In a large saucepan over low heat add tomato soup and milk--stir. Add shredded cheddar cheese--stir and heat on low until cheese melts. Add chopped parsley--stir. Add cooked macaroni--stir. Pour the whole mixture into a buttered 2 quart casserole dish. Break buttered bread into bite sized pieces and spread them over the top of the casserole. Bake at 400 degrees for 20 minutes or until bread pieces are browned.

#1412 - Best Peanut Butter Frosting/Icing

(by Shirley McNevich)

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margarine (softened)
2 tsp. vanilla
1 1/2 TBSP milk
1 heaping TBSP Jif smooth peanut butter

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. Once it is smooth and creamy, add peanut butter--beat. The longer you beat it the creamier it gets. If runny, add a little more powdered sugar. If too thick, add a little more milk.

#1396 - Moist Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/2 cups milk
1/2 cup white sugar
2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)

Prepare white cake according to box directions using a greased 9 x 13 cake pan. Remove from oven, let it cool for 15 minutes. While it's cooling, prepare sauce--in saucepan over medium heat add milk, white sugar and 1/2 cup of the coconut--stir and bring to a boil, then turn heat to simmer. Simmer sauce for 1 minute. Poke holes all over the top and through the cake using a fork. Spread the coconut sauce evenly over the top of the cake so it soaks into the holes. Cool the cake completely. In a bowl add Cool Whip and the remaining coconut--stir, then spoon it evenly on to the top of the cake. Sprinkle extra coconut on top if you wish. Refrigerate overnight.

#1387 - Scratch Peach Cobbler

(by Shirley McNevich)

6 cups sliced fresh peaches (peeled)
1 1/3 cups white sugar + 4 TBSP white sugar
4 TBSP flour + 2 cups flour
1 tsp. cinnamon
3 tsp. baking powder
1 tsp. salt
2/3 cup canola oil
2 TBSP milk
2 beaten eggs

Grease a 9 x 13 glass baking dish--set aside. In a bowl add peach slices, 1 1/3 cups white sugar, 4 TBSP flour, and cinnamon--stir until mixed, then spread the mixture evenly into the greased baking dish. In a separate bowl add canola oil, beaten eggs, milk--stir. Add baking powder and salt--stir. Add 4 TBSP white sugar--stir. Add 2 cups flour--stir until mixed. Pour the flour mixture evenly over the peach mixture in the baking dish. Bake at 375 degrees for 30 minutes.

#1349 - Cream Cheese Eclair Cake

(by Shirley McNevich)

Crust: 1 cup water; 1/2 cup Parkay margarine; 1 cup flour; 4 eggs
Filling: 1 - 6oz. box Jell-O vanilla instant pudding; 2 1/2 cups milk; 1 - 8oz. Philadelphia cream cheese (softened)
Topping: 1 - 8oz. Cool Whip (thawed); Hershey's chocolate syrup for drizzling; maraschino cherries; chopped nuts

In a saucepan over medium heat add water and margarine--stir and bring to a boil. Add flour--stir quickly until it forms a ball--remove saucepan from heat. Add first egg to ball--stir quickly. Add second egg--stir quickly. Add third egg--stir quickly. Add fourth egg--stir quickly. Spread the mixture on to the bottom of a greased 10 x 15 baking pan. Bake at 400 degrees for 30 minutes. Cool crust completely--set aside. In a mixer add milk and pudding mix--beat. Add cream cheese--beat. Spread cream cheese mixture on to the cooled crust. Spread the Cool Whip over the top. Drizzle the top with chocolate sauce and sprinkle chopped nuts over the top. Drain the cherries, cut them in half and pat them dry with paper towels. Arrange cherries on the top.

#1342 - Hard Chocolate Fudge

(by Shirley McNevich)

3 cups white sugar
2/3 cup Hershey's cocoa
1/8 tsp. salt
1 1/2 cups whole milk or 2% milk
1/2 stick softened butter (no substitutes)
2 tsp. vanilla
1 cup chopped nuts (optional)

Line a fudge pan with foil--set aside (you can butter the foil if you wish). In a saucepan over medium heat add white sugar, cocoa, salt and milk--stir constantly until boiling. Once boiling, stop stirring--heat to 234 degrees on your candy thermometer. Remove saucepan from heat--add butter and vanilla but do not stir. Let it cool to room temperature, then stir with a wooden spoon (add chopped nuts if you wish) until it gets thick and is not as shiny as when you started. Pour the fudge into the foiled pan. Cool completely, then dump it upside down on a cutting board--peel off the foil. Cut the fudge into squares. Keep refrigerated.

#1339 - Microwave Chocolate Pudding

(by Shirley McNevich)

2/3 cup white sugar
1/4 cup Hershey's cocoa
3 TBSP cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 TBSP butter
1 tsp. vanilla

In a microwave safe bowl add white sugar, cocoa, cornstarch and salt--stir until well mixed. Slowly add milk while stirring. Place bowl in microwave on high for 2 1/2 minutes--remove, stir, return to microwave on high for 2 1/2 minutes longer. Remove, stir--if not thick, return to microwave for another minute and re-stir. Add vanilla and butter--stir until smooth. Scoop pudding into serving cups and put plastic wrap on top of each TOUCHING the top of the pudding --let sit on counter until room temperature, then refrigerate.