#655 - Three Cheese Potato Bake

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 8oz. sour cream
1/2 tsp. pepper
1 - 30oz. package frozen Ore Ida hash brown potatoes
3/4 cup chopped onions
1 - 2oz. jar pimentos (drained and chopped)
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded swiss cheese
1/4 cup grated Parmesan cheese
1 Reynolds Pot Lux disposable 8 x 8 pan

In a bowl add soups, sour cream, pepper--stir. Add frozen hash browns--stir. Add chopped onions and drained/chopped pimentos--stir. Add cheddar cheese and swiss cheese--stir. Spray the disposable pan with Pam, then pour entire potato mixture evenly into the pan. Sprinkle the Parmesan cheese over the top. Place the pan on a cookie sheet to catch drips. Bake uncovered at 375 degrees for 1 hour to 1 hour 15 minutes or until bubbling and golden brown--make sure you use the cookie sheet to pick it up out of the oven because the throwaway pans are flimsy.

#654 - Fruit Filled Muffins

(by Shirley McNevich)

2/3 cup milk
1 TBSP canola oil
1 beaten egg
2 cups Bisquick
2 TBSP white sugar
1/4 cup any flavor fruit preserves
Glaze: 2/3 cup Domino's powdered sugar, 3-4 tsp. water

Line muffin tins with 12 cupcake liners. In a bowl add milk, oil and beaten egg--stir. Add Bisquick and white sugar--stir just until mixed. Divide the batter evenly between the 12 cupcake liners. Drop 1 tsp. of fruit preserves in the center of each muffin batter. Bake at 400 degrees for 13-18 minutes or until golden brown. To test, touch a muffin lightly with your finger--if it springs back, they're done. Remove from muffin tins and cool slightly. Drizzle each with glaze: in a bowl add the water and powdered sugar--stir well. Glaze each muffin before serving.

#653 - Cheese Dip

(by Jane Rebuck - friend)

3 TBSP cider vinegar
2 TBSP white sugar
2 beaten eggs
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP butter OR Parkay margarine
1/4 to 1/2 cup chopped onion
1/4 to 1/2 cup chopped green pepper

In a saucepan add vinegar, white sugar and beaten eggs--bring to a boil, then turn heat off. Add cream cheese and butter/margarine--stir until melted and smooth. Add chopped green pepper and chopped onions--stir. Let is cool, then refrigerate. Good dip for pretzels, chips and crackers. Keep unused dip refrigerated.

#652 - Potato Corn Soup

(by Jane Rebuck - friend)

1/2 lb. bacon (fried)
6 red potatoes
1 - 14.75oz. DelMonte cream style corn
3 hard boiled eggs
2 TBSP Parkay margarine
1 - 12oz. can Carnation evaporated milk
1 - 12oz. can regular milk (use empty Carnation milk can and fill it with regular milk)
1 tsp. salt
1/2 tsp. pepper

Fry the bacon, place on paper towels to catch the grease, and crumble the bacon--set aside. Peel and dice the potatoes--place them in a saucepan with 1 tsp. salt and cover them with water. Bring to a boil, then boil for 15-20 minutes--test with a fork for tenderness. Drain the potatoes and set aside. Hard boil the eggs, let them cool and chop into small pieces. In a large pot add crumbled bacon, cooked potatoes, can of cream style corn, chopped eggs, 3 TBSP Parkay, Carnation milk, regular milk, salt and pepper. Stir until mixed, then cook on LOW heat until hot while stirring. If soup is too thick add more regular milk.

#651 - Blueberry Coffee Cake

(by Shirley McNevich)

2 cups flour
3/4 cup white sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 cups fresh or frozen blueberries (drained)
Topping: 1/4 cup butter, 1/2 cup white sugar, 1/3 cup flour, 1/2 tsp. cinnamon

Preheat oven to 375 degrees. In a bowl add 2 cups flour, 3/4 cup white sugar, baking powder, salt, vegetable oil, milk, and egg--use a wooden spoon to mix well. Fold in blueberries and pour batter into an ungreased 8" square baking dish. Topping: in a separate bowl add 1/4 cup butter, 1/2 cup white sugar, 1/3 cup flour, and 1/2 tsp. cinnamon--mix well. Sprinkle this sugar mixture evenly on top of the batter in the baking dish. Bake uncovered for 50 minutes or until inserted toothpick comes out clean.

#650 - Blackberry Upsidedown Cake

(by Shirley McNevich)

Cake:
1 cup flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup milk
1/4 cup butter
1/4 tsp. grated lemon zest
1 tsp. lemon juice
1 tsp. vanilla
Topping: 1/4 cup butter, 1/2 cup Domino's dark brown sugar (packed), 1 1/2 tsp. grated lemon zest, 1/4 cup chopped nuts, 3 cups fresh blackberries

Preheat oven to 350 degrees. Topping: in a cast iron frying pan over low heat, melt 1/4 cup butter--stir in brown sugar until mixed. Remove from heat. Sprinkle 1 1/2 tsp. lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts--set frying pan aside. Cake: in a bowl add flour, white sugar, baking powder, and salt--stir. Add egg, milk, and butter to the flour mixture--beat 2 minutes with a wooden spoon. Add 1/4 tsp. lemon zest, lemon juice, and vanilla--beat 2 more minutes. Pour cake batter evenly over the blackberries in the frying pan. Place frying pan in the oven and bake at 350 degrees for 40-50 minutes or until inserted toothpick comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen. Cover with a cake plate and invert cake onto the plate. Serve warm.

#649 - Blackberry Cream Pie

(by Shirley McNevich)

1 - 9" pie crust dough (store bought or homemade)
4 cups fresh or frozen blackberries (drained)
2 eggs, lightly beaten
1/3 cup white sugar
4 TBSP flour
1/4 tsp. salt
1 tsp. vanilla
1 cup heavy cream OR 1 cup sour cream

Preheat oven to 400 degrees. Spray pie plate with Pam, line pie plate with pie dough and spray inside of the pie dough with Pam. Place the blackberries in the unbaked pie dough--set aside. In a bowl add beaten eggs, white sugar, flour, salt, vanilla, and heavy cream (OR sour cream). Mix well using a spoon, then pour mixture over the top of the blackberries. Place pie on a cookie sheet to catch drippings. Bake at 400 degrees for 30 to 40 minutes or until the crust is browned and the filling is set. Remove and oven, cool slightly. Serve slightly warm.

#648 - Chocolate Covered Bananas

(by Shirley McNevich)

4 bananas
1/2 cup heavy cream
1 cup Nestle's semi-sweet chocolate chips
1/2 cup chopped roasted peanuts

Peel the bananas and break each banana into two even pieces. Insert a bamboo skewer into each piece for the handle. Wrap each banana half in aluminum foil and place in the freezer overnight until frozen solid. The next day, place the cream in a small saucepan and bring to a simmer over medium heat, then remove from heat. Place the chocolate chips in a bowl and pour the hot cream over the chips--let them sit 2 minutes, and then stir with a spoon until smooth and the chocolate is completely melted (about 2 minutes). Chop peanuts and place in a small bowl--set aside. Remove the bananas from the freezer and unwrap. Cover a cookie sheet with wax paper. Holding the skewer on the banana and dip in the melted chocolate/cream until coated. Sprinkle the coated banana with chopped peanuts. Set the banana on the wax paper--repeat with all bananas. Serve immediately or return the bananas to the freezer until ready to serve.

#647 - Apple Candy

(by Shirley McNevich)

1 cup grated red delicious apples
2 cups white sugar
2 TBSP unflavored gelatin
5 TBSP cold water
1 TBSP lemon juice
1 cup finely chopped walnuts
Domino's powdered sugar for rolling

Butter an 8" square baking pan--set aside. In a large saucepan over medium heat, combine grated apples and sugar--bring to a boil and boil for 1 minute (stir constantly). Turn heat down to low and simmer another 30 minutes (stir occasionally). Remove from heat. In a small bowl, combine gelatin and water--add this to apple and sugar mixture--stir constantly until dissolved. Add lemon juice and walnuts--stir until well blended. Pour into baking pan and cool overnight. Dip a knife into canola oil, then cut the candy into 1" squares. Roll each square in powdered sugar. Cover and store in the refrigerator.

#646 - Caramel Popcorn

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
2 TBSP butter
1/4 cup Kayro corn syrup
4 cups popped popcorn
1/4 cup peanuts

Preheat oven to 250 degrees. In a saucepan melt the sugar, butter, and corn syrup--stir. Add the popcorn and peanuts and stir until evenly coated. Dump the coated popcorn onto a cookie sheet and spread out evenly. Bake at 250 degrees for 5 minutes.

#645 - Microwave Cornbread

(by Shirley McNevich)

2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 TBSP butter
1/2 cup buttermilk
2 TBSP honey
1 egg
Topping: 1 TBSP cornmeal, 2 tsp. white sugar

In medium bowl add flour, 2/3 cup cornmeal, baking powder, baking soda, and salt--mix well and set aside. In small microwave-safe bowl, microwave butter until melted. Add buttermilk, honey, and egg to the melted butter-- stir until well blended. Add butter mixture to the flour mixture--stir until dry ingredients are moistened. Pour batter into ungreased 8 or 9 inch round microwave-safe dish. Topping: in small bowl add 1 TBSP cornmeal and 2 tsp. white sugar--mix well. Sprinkle topping over the cornbread batter. Microwave on medium for 5 minutes, rotating dish once halfway through baking. Microwave on high for 2 to 2 1/2 minutes or until cornbread pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes before cutting into pieces.

#644 - Microwave Onion Rings

(by Shirley McNevich)

1 large yellow onion
1 egg
2 tsp. olive oil
1/2 TBSP dry seasoned bread crumbs
1/2 tsp. paprika
1/4 tsp. garlic powder
salt (to taste)

Peel onion and slice in 1/2" thick slices. In a bowl, combine egg and oil--beat well. Spread bread crumbs, paprika, and garlic powder on a plate--stir lightly with your fingers until mixed. Dip each onion ring into the egg, then dip both sides in the bread crumbs to coat. Place onion rings on a plate, cover with a piece of paper towel large enough to cover all onion rings and microwave on high for 2 minutes. Check and cook in additional 30 second increments until onion is slightly cooked. Salt to your taste. Microwaves vary, so it's best to do just one onion ring as a test.

#643 - Sunday Chicken

(by Ryan Unger - friend)

2 lbs. boneless, skinless chicken cut into strips
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup apple juice OR apple cider
1 TBSP Worcestershire sauce + 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 - 3oz. can of mushrooms (drained)
paprika for sprinkling

Spray a baking dish with Pam. Pour a small amount of the apple juice (or cider) in the bottom of the dish. Place the chicken strips on the bottom of the baking dish. In a bowl add cream of chicken soup, the rest of the apple juice (or cider), the 1 TBSP and 1 tsp. Worcestershire sauce, salt, chopped onions and drained mushrooms--stir until mixed. Pour the soup mixture evenly over the chicken. Sprinkle the top of the chicken pieces with paprika to your taste. Place baking dish on a cookie sheet (to catch drips) and bake uncovered at 350 degrees for 1 hour--after 30 minutes of baking, baste the chicken with the soup mixture and turn each piece and sprinkle more paprika over the chicken strips to your taste.

#642 - Keithan's Sugar Cookies

(by Art Keithan - friend)

1 cup Crisco (solid)
2 cups white sugar
2 eggs
1/2 tsp. salt
2 tsp. baking soda
4 tsp. cream of tartar
1 tsp. vanilla
1/4 cup milk
4 1/2 cups flour

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, baking soda, cream of tartar and vanilla--beat. Add milk--beat. Slowly add flour--beat until it gets too stiff for the mixer, then remove bowl and continue stirring with a wooden spoon. Roll dough into balls (about the size of a walnut). Drop balls on to greased cookie sheets, flatten each cookie with the bottom of a drinking glass and sprinkle each with white or colored sugar. Bake at 350 degrees for 8-10 minutes.

#641 - Buttermilk Banana Cake

(by Aunt Grace [Herman] Knouse)

1 1/4 cups white sugar
2 eggs
1 stick Parkay margarine
1 cup buttermilk
2 ripe bananas (mashed)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups flour

Use a potato a masher to mash the bananas--set aside. In a mixer add white sugar and Parkay--beat until light and fluffy. Add eggs--beat. Add buttermilk--beat. Add baking soda, baking powder and salt--beat. Add mashed bananas--beat. Slowly add flour--beat. Pour batter into a 9 x 13 greased cake pan and bake at 375 degrees for 25-30 minutes. Test with a toothpick for doneness. Frost as desired (you can use our frosting recipe #2).

#640 - Cherry Pretzel Squares

(by Shirley McNevich)

3 cups chopped thin pretzels
1/2 cup melted butter
3/4 cup white sugar
4 cups Cool Whip
1 - 8oz. softened Philadelphia cream cheese
1 cup Domino's powdered sugar
2 - 21oz. cans Lucky Leaf cherry pie filling

Break pretzels into bite sized pieces until you have 3 cups of them--set aside. In a bowl add broken pretzels, melted butter and white sugar--stir with a spoon. Grease a 9 x 13 cake pan and press 1/2 of the pretzel mixture in the bottom of the cake pan. Bake the pretzels at 350 degrees for 10 minutes and set aside. In a mixer add cream cheese and powdered sugar--beat. Remove bowl from mixer and add Cool Whip--stir with a wooden spoon. When pretzel crust in cake pan is cool to the touch put 1/2 of the Cool Whip batter into the crust and even it out with a spatula. Spread the two cans of cherry pie filling evenly on top of the Cool Whip mixture. Spread the remaining half of the Cool Whip mixture on top of the pie filling. Sprinkle the remaining pretzel mixture on top of the Cool Whip mixture. Refrigerate overnight before serving. Keep refrigerated.

#639 - Homemade Sauerkraut

(by Shirley McNevich)

1 large head of cabbage
1 tsp. salt for each quart of sauerkraut that you make
2 tsp. white sugar for each quart of sauerkraut that you make
cold water
quart jars

Shred the cabbage and fill each quart jar until filled with cabbage to 1/2" of the top of the jar. Add 1 tsp. salt and 2 tsp. white sugar on top of the cabbage in EACH jar. Fill each of the jars with cold water to within 1/2" of the top of each jar (so cabbage is covered). Put the lids on the jars and turn them tight. Continue with as many jars as you wish. Place jars in a cool, dark area of your house for TWO MONTHS--then it's ready to eat.

#638 - Banana Split Cake

(by Shirley McNevich)

First layer: 2 cups graham cracker crumbs, 2/3 cup melted Parkay margarine.
Second Layer: 2 sticks Parkay margarine, 2 eggs, 2 cups Domino's powdered sugar, 1 tsp. vanilla
Third Layer: 3 large sliced bananas
Fourth Layer: 1 - 20oz. can Dole crushed pineapple (drained--save the juice)
Fifth Layer: 1 - 8oz. Cool Whip
Sixth layer: 1/2 cup chopped nuts, maraschino cherries for garnish

First layer: in a bowl add graham cracker crumbs and melted Parkay--press mixture into the bottom of a greased 9 x 13 cake pan.

Second layer: in a mixer add 2 sticks Parkay, eggs, powdered sugar and vanilla--beat until firm. Scoop this mixture on top of the graham cracker layer.

Third layer: slice the bananas into coin shapes pieces and dip each in the saved pineapple juice--spread the sliced bananas evenly over the top of the batter layer.

Fourth layer: spoon the drained crushed pineapple on top of the sliced bananas.

Fifth layer: spoon Cool Whip evenly over top of the crushed pineapple.

Sixth layer: sprinkle the top of the cake with the chopped nuts. Garnish with maraschino cherries (pat each cherry dry with a paper towel before placing on cake). Refrigerate overnight before serving.

#637 - Coconut Cream Cheese Frosting

(by Shirley McNevich)

1/3 cup butter
2 - 3oz. packages Philadelphia cream cheese
1lb. Domino's powdered sugar
4 tsp. milk
1 tsp. vanilla
2 cups Baker's angelflake coconut

In a mixer, add butter and cream cheese--beat. Add vanilla and milk--beat. Add powdered sugar slowly--beat until smooth. Frost cooled cake. Sprinkle the frosting with the 2 cups of coconut. Keep refrigerated.

#636 - Vanilla Cream Cake

(by Shirley McNevich)

1 box Duncan Hines cake mix (white OR yellow)
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 1/3 cups cold water
4 eggs
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut
1 cup chopped nuts (optional)
Frosting: 1/3 cup butter, 2 - 3oz. packages Philadelphia cream cheese, 1lb. Domino's powdered sugar, 4 tsp. milk, 1 tsp. vanilla, 2 cups Baker's angelflake coconut

In a mixer add cake mix, pudding mix, water, eggs, oil--beat for 4 minutes. Remove from mixer and use a wooden spoon to add coconut and nuts--stir. Pour batter into a greased and floured 10" tube cake pan (angelfood cake pan). Bake at 325 degrees for 60 minutes. Test with a toothpick for doneness. Cool the cake 20 minutes, then remove from pan (use a knife to go around the sides, invert onto a plate). Frosting: in a mixer, add butter and cream cheese--beat. Add vanilla and milk--beat. Add powdered sugar slowly--beat until smooth. When cake is completely cool frost the top and sides of the cake. Sprinkle the frosting with the 2 cups of coconut. Keep refrigerated.