#3907 - Dove Ice Cream Bars

(by Shirley McNevich)

1 pint good quality vanilla ice cream
12oz. Dove Promises milk chocolates (unwrapped)
1/2 cup vegetable oil
popsicle sticks
sea salt

Place the pint of ice cream in the coldest part of your freezer until it is rock hard. Cover a cookie sheet with wax paper. Run some hot water in a tall glass, and place a sharp knife into the glass (so the blade gets hot). Remove the ice cream from the freezer, remove the top and place the pint of ice cream on its side on a cutting board. Cut the pint in half (through the carton and the ice cream), then cut each in half again so you end up with 4 round ice cream slices (still with the carton on them). Place them on the wax paper and place back in the freezer for 10 minutes. Remove the tray from the freezer again, remove the carton pieces from each slice, place a popsicle stick into each slice, then put them back in the freezer. Fill a small pot halfway with water, and bring the water to a boil. Turn the heat back to simmer. Place a glass bowl on top of the pot and add the unwrapped Dove chocolates and the vegetable oil--stir until melted and smooth. Remove the bowl from the heat, place it on a pot holder, and let it cool to room temperature. Once chocolate is cooled, stir it again. Dip each of the ice cream slices into the melted chocolate until coated, place them back on the wax paper and sprinkle a little sea salt on each. Return them to the freezer until solid (at least an hour).

#963 - Cherry Cream Squares

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 tsp. salt
3/4 tsp. baking soda
3/4 cup + 2 TBSP vegetable oil
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 cup Cool Whip (thawed)
1 can Lucky Leaf cherry pie filling

In a bowl add dry cake mix, salt, baking soda and ALL of the vegetable oil (3/4 cup + 2 TBSP)--stir until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. Cool completely. In a mixer add cream cheese and powdered sugar--beat until smooth. Add Cool Whip--beat. Spread cream cheese mixture on top of cooled crust. Spoon pie filling evenly on top of cream cheese layer. Refrigerate overnight.

#871 - Butter Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/3 cups water
3 egg whites
2 TBSP vegetable or canola oil
2 tsp. McCormick imitation butter flavoring
1 tsp. vanilla

In a mixer add cake mix, egg whites and water--beat. Add oil, butter flavoring and vanilla--beat until mixed, then beat for 2 minutes. Pour batter 2/3 full into muffin tins lined with cupcake liners. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely, then frost as desired.

#656 - Blueberry Pancakes

(by Shirley McNevich)

1 box Betty Crocker Wild Blueberry muffin and quick bread mix
1 tsp. cornstarch
3/4 cup maple syrup
1 1/4 cups cold water
2 TBSP vegetable oil
2 eggs

Open the blueberry muffin mix box--there will be a can of blueberries inside. Open the can of blueberries and drain the liquid only from the blueberries into a saucepan. Pour the blueberries from the can into a strainer and rinse with water--drain and set aside. Add the cornstarch to the blueberry liquid in the saucepan and stir until mixed--turn heat on low and bring blueberry liquid/cornstarch to a boil, stirring constantly. When it comes to a boil, boil for 1 minute and remove from heat. Add maple syrup to the cornstarch mixture and stir--set aside (this will be poured over the pancakes later). In a bowl add oil, eggs and water--beat with a fork until mixed. Add dry muffin mix to the egg mixture and stir with a spoon until smooth. Add the drained blueberries to the muffin batter and stir gently. Grease a frying pan and pour the batter to make pancakes to the size you wish. Fry all of the pancakes. When all pancakes are done, serve them with the blueberry syrup that you set aside earlier.