#433 - Chocolate Peanut Squares

(by Shirley McNevich)

1 cup Parkay margarine
6 - 1oz. squares Baker's semi-sweet baking chocolate
1 cup Baker's angelflake coconut
1 1/2 cups graham cracker crumbs
1/2 cup chopped unsalted peanuts
2 - 8oz. softened Philly cream cheese
1 cup white sugar
1 tsp. vanilla

Microwave 3/4 cup Parkay and 2oz. of chocolate squares in a bowl (on high for 1-2 minutes or until melted, stirring every 30 seconds). Remove from microwave and stir in the graham cracker crumbs, coconut and peanuts with the melted Parkay/chocolate. Press this mixture in a greased 13 x 9 x 2" baking pan. Refrigerate for 30 minutes. In a mixer, add cream cheese, white sugar, and vanilla--beat until well blended. Spread the cream cheese mixture over the chilled crust that you refrigerated. Chill the cream cheese covered crust for 30 minutes. In a small bowl, add 1/4 cup Parkay and the remaining chocolate squares--microwave on high 1-2 minutes, stirring every 30 seconds--should be entirely melted. Spread the melted chocolate mixture over the cream cheese layer. Chill entire thing for a few hours, then cut into squares.

#432 - Creamy Italian Vegetable Dip

(by Shirley McNevich)

1 cup Hellmann's light mayo
1 cup Breakstone's sour cream
1 envelope Good Seasons Italian dressing salad dressing and recipe mix
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers

In a bowl using a spoon, mix all ingredients. Stir until well blended. Cover and refrigerate at least several hours before serving. Serve with fresh vegetables or crackers.

#431 - Baking Powder Biscuits

(by Shirley McNevich)

2 cups flour
4 tsp. baking powder
1 tsp. salt
1/3 cup crisco
2/3 cup milk
melted butter

Sift the flour, baking powder, and salt into a small bowl. Use a spoon to "cut" small amounts of the crisco and place the crisco pieces into a mixer bowl. Beat the crisco 1 minute, scraping the bowl. Add the sifted dry ingredients and the milk to the crisco--beat until dough starts to stick to the beater(s). Don't overbeat. Dump dough onto floured board and sprinkle a little flour over the top of the dough. Knead the dough for 20 seconds. Using a rolling pin, roll out the dough to 1/2" thick. Cut biscuit shapes with a 2" biscuit cutter or the top of a drinking glass. Place biscuits on a greased cookie sheet, and brush them with melted butter. Bake at 450 degrees for 12-15 minutes. Serve hot.

#430 - Orange Creamsicle Cake

(by Shirley McNevich)

1 box Duncan Hines orange supreme cake mix
1 - 3oz. package orange Jell-O
1/2 cup boiling water
1/2 cup cold water
1 - 3.5oz. package Jell-O instant vanilla pudding
1 cup milk
1 tsp. vanilla
1 - 8oz. thawed container Cool Whip
1 small can mandarin oranges (drained)

Mix cake batter according to box directions. Pour the batter in a greased 9 x 13 x 2 cake pan and bake according to box directions. Cool the cake for 20 minutes after removing from oven. Use a toothpick to poke multiple holes in the cake (1" apart and all the way to the bottom of the cake). While cake is cooling, use a small bowl and mix Jell-O with boiling water--stir until dissolved. Add the cold water to the Jell-O and stir thoroughly. Pour the Jell-O over the top of the cake. In a mixer, add vanilla pudding, milk, and vanilla--beat until thick, remove bowl from mixer and then add the Cool Whip and stir with a wooden spoon to fold it in. Make sure the cake is completely cooled, then spread the pudding mixture over the top of the Jell-O on the cake. Arrange mandarin oranges evenly over the top. Refrigerate.

#429 - Ranch Mix

(by Shirley McNevich)

5 cups original Cheez-It crackers
5 cups Kellogg's Crispix cereal
2 cups mini-pretzel twists
3 TBSP canola oil
1 - 1oz. packet dry ranch salad dressing mix

In a large plastic bag, combine crackers, cereal and pretzels. Drizzle the canola oil over the top of the mixture, close the bag and shake well. Open the bag, add the ranch dressing mix, close the bag and shake well. Serve immediately.

#428 - Lemon Drop Cookies

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1 beaten egg
1 - 8oz. Cool Whip (thawed)
Domino's powdered sugar (place in a bowl)

Mix all ingredients (except powdered sugar) by hand in a bowl. Place about 1/2 cup powdered sugar in a separate bowl. Drop teaspoonsful of batter in powdered sugar and flip so all sides of the cookie are coated. Place coated cookies on a greased cookie sheet. Bake at 350 degrees for 8 minutes.

#427 - Quick Cinnamon Buns

(by Shirley McNevich)

2 cans Pillsbury plain biscuit dough (NOT the buttermilk kind)
2 cups white sugar
chopped nuts (optional)
2 tsp. cinnamon (more if you like)
2/3 cup Parkay margarine

Mix 1 cup of white sugar with cinnamon in a bowl--stir until mixed--put mixture in a ziploc bag. Cut the dough into 8 pieces--add one piece at a time to the ziploc bag, close and shake to coat. Repeat with all dough pieces. Place coated dough pieces in a greased 9 x 13 x 2 cake pan--place close together so they touch each other. In a small saucepan, melt the margarine and the other 1 cup white sugar--bring to a boil. Drizzle this mixture over the coated dough pieces. Sprinkle chopped nuts on top if desired. Bake at 350 degrees for 30-40 minutes.

#426 - Ham & Potato Pie

(by Shirley McNevich)

2 medium or 1 large red potato (thinly sliced)
2 cups cubed cooked ham (you could also substitute chicken, beef or turkey for the ham)
1 small chopped onion
8-10oz. shredded cheddar cheese
3 TBSP flour
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 TBSP butter
1 - 9 inch pie crust dough (ready-made or make your own)

In a greased glass pie plate, add the sliced potatoes evenly on the bottom. Place the cubed meat evenly on top of potatoes. Sprinkle chopped onions evenly over top of the meat. In a separate bowl, toss cheddar cheese, flour, pepper, salt and garlic salt until mixed. Spread cheese mixture over the top of the meat. Pour the milk evenly over the top of the cheese mixture. Dot the butter over the top of everything. Cover everything with the pie crust dough and use a knife to cut four slits in the top of the dough to vent--crimp the edge. Place a cookie sheet underneath before placing in oven to catch spillover. Bake at 350 degrees for 1 hour or until golden brown.

#425 - Chicken Nuggets

(by Shirley McNevich)

1 envelope Lipton recipes secrets onion mushroom soup mix
3/4 cup plain dry breadcrumbs
1 1/2 lbs. boneless chicken breast cubed into 1" pieces
3 TBSP melted butter
milk for dipping

In a bowl, combine soup mix with breadcrumbs. Dip each chicken piece in milk, then in breadcrumb mixture to coat. Place nuggets in a greased baking pan--arrange nuggets then drizzle melted butter over the top. Bake at 400 degrees 10 minutes, then turn nuggets and bake 10 more minutes or until chicken is done.

#424 - Creamy Coconut Pie

(by Shirley McNevich)

1 TBSP white sugar
1/2 cup milk
1 - 3oz. Philly cream cheese
1 1/2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
1/2 tsp. vanilla
1 - 9" ready made graham cracker crust
chocolate bits or rainbow sprinkles (optional)

In a blender, combine cream cheese, white sugar, milk, vanilla, and coconut--cover and blend at low speed for 30 seconds. Pour mixture into a bowl, fold in Cool Whip and pour everything into ready made crust--sprinkle chocolate bits or rainbow sprinkles over the top (optional). Freeze for 4 hours before serving--remove from freezer 15 minutes before cutting. Return leftover pie to freezer.

#423 - Hush Puppies

(by Shirley McNevich)

1 beaten egg
1/2 cup buttermilk
1/4 cup chopped green onion
1 cup cornmeal
1/4 cup flour
2 tsp. white sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
canola oil for frying

In a large bowl, stir together egg, buttermilk, and onion. In a separate bowl, combine cornmeal, flour, white sugar, baking powder, baking soda and salt. Add egg mixture to cornmeal mixture--stir until moistened. Drop batter by tablespoonsful into canola oil in a deep pan (oil must be 375 degrees--if using deep fryer set on 375 degrees). After about a minute when bottom is browned, turn and cook another minute. Drain on paper towels.

#422 - Waldorf Salad

(by Shirley McNevich)

2 cups chopped apples (peeled or unpeeled)
1 1/2 tsp. lemon juice
1/4 cup chopped celery
1/4 cup chopped walnuts or pecans
1/4 cup raisins (optional)
1/4 cup green seedless grapes (each one sliced in half)
2/3 cup thawed Cool Whip
1/4 cup mayo
nutmeg for sprinkling

In a large bowl, add apples and lemon juice--stir. Stir in celery, nuts, raisins, and grapes. In a separate bowl, fold mayo into Cool Whip--spread the mixture over top of apple mixture--do not stir. Sprinkle nutmeg over the top and chill for at least a few hours, better if chilled overnight. When ready to serve, stir the Cool Whip mixture through the apple mixture.

#421 - Fried Rice

(by Shirley McNevich)

2 bags Success white or brown rice
2 TBSP canola oil
1/2 cup chopped onion
2 eggs, beaten
1 cup cooked shrimp OR 1 cup cooked cubed chicken, ham or beef
1 cup thawed frozen peas
1 cup diced red bell pepper
1 tsp. garlic powder
3 TBSP Kikkoman soy sauce
2 tsp. toasted sesame oil (optional)

Prepare rice according to package directions, then drain. In a wok or large, deep skillet heat the canola oil and add onion--saute for 1 minute. Add eggs and scramble them. Stir in your meat choice. Add peas, peppers, garlic powder, rice, soy sauce, and sesame oil--stir and heat until everything is hot.

#420 - Gingerbreadmen Cookies

(by Shirley McNevich)

3/4 cup packed Domino's dark brown sugar
1/2 cup softened butter
2 eggs
1/4 cup Brer Rabbit green label baking molasses
3 1/4 cups flour
2 tsp. ginger
1 1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

In a mixer, combine sugar and butter. Add eggs and molasses--beat. Add all other ingredients and beat. Cover dough and chill for one hour. Remove from refrigerator, roll dough to 1/8" thick on floured surface. Use gingerbreadmen cookie cutters to cut shapes. Place on greased cookie sheets and bake at 350 degrees for 10 minutes. Cool, then decorate with sugar icing: 3/4 cup + 1 TBSP Domino's powdered sugar, 1 TBSP milk--mix together in a bowl and drizzle over cookies.

#419 - Double Chocolate Chip Cookies

(by Shirley McNevich)

1 1/2 cups softened butter
1 1/4 cups white sugar
1 1/4 cups packed Domino's dark brown sugar
1 TBSP vanilla
2 eggs
4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 - 24oz. bag Nestle's semi-sweet chocolate bits

In a mixer, combine butter and sugars--beat until smooth. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer and use a wooden spoon to stir in chocolate bits. Refrigerate dough until chilled. Drop by tablespoonsful 2 inches apart on to greased cookie sheets (flatten slightly with the back of the spoon). Bake at 350 degrees for 11-13 minutes or until light brown--the centers will be soft. Remove from oven and cool for 3-4 minutes before removing. Place on paper towels to cool.

#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.

#417 - Thin Mint Girl Scout Cookies

(by Shirley McNevich)

Cookie dough:
1 - 18.75oz. package Duncan Hines fudge cake mix
3 TBSP Crisco shortening, melted
1/2 cup cake flour (measured and then sifted)
1 egg
3 TBSP water
Pam cooking spray
Chocolate Coating: 3 - 12oz. bags Nestle's semi-sweet chocolate chips; 3/4 tsp. peppermint extract; 6 TBSP Crisco shortening

Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350 degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. Cut cookies using a lid from a spice container with a 1 1/2-inch diameter. Arrange the pieces on a cookie sheet that is sprayed with Pam and bake for 10 minutes. Remove from the oven and cool completely. Chocolate coating: combine chocolate chips with peppermint extract and shortening in a large microwave-safe bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir again, and if chocolate is not a smooth consistency, continue to cook in microwave in :30 second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies on wax paper-lined baking sheet. Refrigerate until firm.

#416 - White Cake

(by Shirley McNevich)

2 1/2 cups flour
2 cups white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/3 cups buttermilk
1/2 cup butter
1 tsp. vanilla
4 egg whites

In a mixer, combine sugar and butter. Add vanilla and buttermilk--beat. Add baking soda and baking powder--beat. Add flour and beat until smooth. Add egg whites to the batter and beat batter for 2 minutes. Pour batter in a 9 x 13 x 2" greased and floured cake pan (for layer cake, use two smaller round cake pans). Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frost with our recipe #2.

#415 - Pumpkin Spice Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup white sugar
1 egg
1 cup canned pumpkin (NOT pumpkin pie filling)
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup chopped walnuts
1 cup raisins (cover with water in a saucepan, bring to a boil, then boil them for 5 minutes--drain completely)

In a mixer, combine butter and sugar. Add egg, pumpkin and vanilla. Add baking powder, salt, cinnamon, allspice and flour--mix well. Remove from mixer and use a wooden spoon to stir in walnuts and raisins. Drop by tablespoonsful on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes or until golden brown.

#414 - Oatmeal Chocolate Chunk Cookies

(by Shirley McNevich)

3 sticks softened butter
1 cup white sugar
1 1/2 cups Domino's dark brown sugar
3 eggs
1 TBSP vanilla
3 cups flour
1 TBSP baking powder
1 tsp. salt
2 tsp. cinnamon
3 cups Quaker quick oats (NOT old-fashioned)
2 cups chopped walnuts
1 1/2 8oz. packages chocolate chunks (3 cups)
2 cups coarsely chopped dried sour cherries

In a mixer, combine butter and both sugars. Beat in eggs one at a time. Add vanilla, flour, baking powder, salt, cinnamon, and oats--beat slowly until blended. Remove from mixer and use a wooden spoon to stir in walnuts, chocolate chunks and cherries. Drop by tablespoonsful on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes until golden brown.