#3905 - Vanilla Cream Soda

(by Shirley McNevich)

2 cups white sugar
1 cup water
1 TBSP PURE vanilla extract (more if you wish)
seltzer water (chilled)
Half 'n Half (chilled)
ice cubes

In a saucepan over medium heat add the water and white sugar--cook/stir until sugar dissolves, then cook/stir until boiling and the liquid turns clear. Remove from heat--cool the mixture for 5 minutes. Add the pure vanilla extract--stir well. Pour the mixture into a plastic container with a snap-on lid. Put the lid on, then refrigerate until cold. When ready to serve, place 3 TBSP of the chilled vanilla mixture into a 12oz. glass. Add ice cubes, 8oz. of cold seltzer water, and a dash of cold Half 'n Half--stir.

#2459 - Butter Sugar Cookies

(by Shirley McNevich)

2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 sticks softened butter
1 cup white sugar
1 egg
2 tsp. vanilla
2 TBSP milk
red and green colored sugar for sprinkling (or plain white sugar)

In a mixer add butter and 1 cup white sugar--beat. Add egg and vanilla--beat. Add salt and baking soda--beat. Add milk--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Spray the bottom of a drinking glass with Pam, then use the glass to flatten the cookies. Sprinkle colored sugar or white sugar over the tops of the cookies. Bake at 375 degrees for 10 minutes or until edges are lightly browned.

#1572 - Yellow Cheesecake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
4 TBSP canola oil
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
4 eggs
1 1/2 cups milk
3 TBSP lemon juice
3 tsp. vanilla
1 can Lucky Leaf cherry pie filling (more if you wish)

Measure 1 cup of the cake mix and set aside for later. In a bowl add remaining cake mix, 1 beaten egg and canola oil--stir. Press mixture evenly into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese, white sugar, 3 eggs and 1 cup reserved cake mix--beat. Add milk, lemon juice and vanilla--beat on low for 1 minute. Pour the cream cheese mixture on top of the cake mix mixture. Bake at 300 degrees for 50-55 minutes. Cool completely, add cherry pie filling evenly on top, then refrigerate until cold.

#418 - Amazing Chocolate Chunk Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup packed Domino's dark brown sugar
1/2 cup white sugar
2 large eggs
2 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. pure vanilla (or 2 tsp. imitation vanilla)
4 cups semisweet chocolate chunks (yes, FOUR cups)--the higher quality the chocolate, the better the cookies will turn out

Place the butter in a mixer and cream at high speed until fluffy. Add the sugars and beat until light and fluffy. Beat in eggs one at a time, then beat until completely mixed. In a separate bowl, mix flour, salt and baking soda --add to the butter mixture at low speed until combined and add vanilla. Beat on medium speed until blended. Remove bowl from mix, add chocolate chunks and mix with a wooden spoon. Refrigerate overnight! Don't skip this step! Preheat oven to 350 degrees. Drop heaping spoonfuls of batter two inches apart on greased baking sheets and bake 10-12 minutes, turning tray 180 degrees halfway through baking. Bake until golden brown around edges and soft. Cool on a wire rack.