#1584 - Cream Cheese Dessert Ball

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 3oz. box Jell-O INSTANT vanilla pudding (do NOT mix according to box directions)
1 cup Domino's powdered sugar
1 - 8oz. can Dole crushed pineapple - drained (or 16oz. can if you wish)
1 cup finely chopped pecans
1/2 bag Nestle's semi-sweet MINI chocolate chips
1 box Honey Maid graham crackers (broken into pieces along the lines, then broken in half)

In a mixer add cream cheese--beat. Slowly add pudding powder--beat. Slowly add powdered sugar--beat. Add drained crushed pineapple--beat until smooth. Scoop the mixture into a plastic container, then cover with a lid and freeze overnight. The next day remove the container from the freezer, let it thaw on the counter for a few minutes (just enough to soften), then use your hands to form the whole mixture into a ball. In a bowl add chopped pecans and mini chocolate chips--stir. Roll the cream cheese ball into the pecan mixture until the outside is covered completely. Place the completed ball on a dip serving dish and place broken graham crackers all around the ball. Eat it just as you would crackers with a cheese ball. Serve immediately. If it starts to melt too much, return the whole tray to the freezer for a few minutes.

#944 - Chocolate Macadamia Bars

(by Shirley McNevich)

1 1/2 cups flour
1 cup + 1/2 cup Domino's dark brown sugar (packed)
1 stick cold butter (cut into small pieces) + 1 1/2 sticks butter
1 cup chopped macadamia nuts (you can toast them if you wish)
1 1/2 cups Nestle's semisweet chocolate chips OR white chocolate chips

In a bowl add flour and 1 cup brown sugar--stir. Add 1 stick butter (cut into pieces)--mix until crumbly. Press mixture into a greased 9 x 13 cake pan. Sprinkle chopped macadamia nuts on the crust, then press nuts down into the crust lightly with the back of a spoon. In a saucepan add 1 1/2 sticks of butter--melt butter over low heat. Add 1/2 cup brown sugar--stir. Turn heat to medium and cook/stir until bubbling--pour hot mixture on the top of the crust evenly--spread with a spoon if necessary. Bake at 350 degrees for 17-20 minutes or until the top layer is bubbling. Remove from oven, wait 1 minute and sprinkle the chocolate chips over the top--the chocolate will melt. Once melted smooth top layer with a knife or the back of a spoon. Cool completely, then refrigerate until cold before cutting.

#659 - Vanilla Chocolate Chip Cake

(by Shirley McNevich)

1 - 18.25oz. box Duncan Hines yellow cake mix
1 - 3.5oz. box vanilla Jell-O INSTANT pudding
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 eggs
1 TBSP vanilla
1 cup Nestle's semi-sweet MINI chocolate chips
Glaze: 3 TBSP melted butter, 2 1/4 cups Domino's powdered sugar, 3 TBSP water, 1 1/2 tsp. vanilla

In a mixer add all ingredients EXCEPT the chocolate chips. Beat on low until moistened, then beat on medium for 2 minutes. Remove bowl from mixer and stir in the mini chocolate chips. Pour batter into a greased and floured angelfood cake pan or bundt cake pan. Bake at 350 degrees for 50 minutes. Test with a toothpick for doneness. Cool for 20 minutes, then invert cake on to a plate. Cool completely. In a bowl, add all glaze ingredients and stir until smooth, then set aside until it thickens. When cake is cooled, drizzle it with the glaze.