#913 - Pizza Casserole

(by Shirley McNevich)

2 cups egg noodles (measure two cups before cooking, then cook and drain according to package directions)
2 tsp. canola oil
1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/4 tsp. garlic salt
1 tsp. oregano
1 - 10.75oz. Campbell's tomato soup
1/3 cup water
1/2 cup shredded mozzarella cheese
pepperoni slices

Cook and drain egg noodles--set aside. In a skillet over medium heat add canola oil. Add ground chuck, chopped onion, garlic salt, oregano, salt, pepper--stir and cook until beef is browned--drain off any extra liquid/fat. Leave the beef mixture in the skillet--add water, tomato soup--stir. Cook on medium heat until hot. Remove skillet from heat--add cooked/drained noodles and 1/2 of the shredded mozzarella cheese--stir. Spoon mixture into a greased casserole. Bake at 350 degrees for 25-30 minutes or until heated through. Remove from oven, add the rest of the shredded mozzarella cheese on top. Arrange pepperoni slices on top. Return to oven and bake 10 more minutes or until cheese is melted.

#912 - Hot Dog Casserole

(by Shirley McNevich)

5-6 medium red potatoes (washed, scrubbed, and cut into thin slices)
8 hot dogs (beef, chicken, turkey--whatever you like) OR sausage
1 chopped onion
1/2 lb. shredded cheddar cheese
1 tsp. French's yellow mustard
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
2/3 cup milk

Slice hot dogs into coin sized pieces. Grease a skillet and cook hot dog pieces and chopped onions over medium heat until browned. Once browned, turn heat to low and add flour to the hot dog pieces--stir. Add milk, salt and pepper--stir until thick. Remove from heat--add mustard and shredded cheddar cheese--stir. Grease a 2 qt. casserole--make alternating layers of the sliced potatoes and the hot dog mixture--end up with a layer of potatoes on the top. Bake at 350 degrees for 1 hour uncovered--test with a fork to make sure potatoes are tender.

#911 - Coconut Raisin Cookies

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup softened butter
1 tsp. vanilla
2 eggs
2 cups flour
2 cups Kellogg's raisin nut bran cereal
1 1/2 cups Baker's angelflake coconut
1 tsp. baking soda
1/2 tsp. salt

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla, salt and baking soda--beat. Add bran cereal--beat. Add coconut--beat. Add flour--beat (if it's stiff you may have to continue by hand). Scoop 1 teaspoonful at a time and shape into a ball with your hands. Place dough balls on greased cookie sheets. Press each dough ball down slightly with a fork. Bake at 375 degrees for 8-10 minutes. Cool one minute before removing from cookie sheets.

#910 - Lemon Cream Cheese Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3.75oz. box Jell-O lemon INSTANT pudding/pie filling
1 cup water
4 egg whites
2 TBSP canola oil
1 - 16oz. box Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1/2 stick softened butter
2 TBSP lemon juice

In a mixer add cake mix, dry pudding mix, water, egg whites and oil--beat on low until moist, then beat on medium for 2 minutes. Spoon batter into cupcake liners in cupcake/muffin pans (2/3 full each). Bake at 350 degrees for 21-24 minutes--test with a toothpick for doneness. Cool cupcakes completely. Frosting: in a mixer add cream cheese, butter and lemon juice--beat. Slowly add the powdered sugar--beat until smooth and creamy. Frost the cupcakes--keep refrigerated.

#909 - Sour Cream Mashed Potatoes

(by Shirley McNevich)

6 small (or 5 medium) red potatoes
1 tsp. salt
2 TBSP Parkay margarine or butter
1/4 cup milk (if too stiff, add more milk)
1/4 to 1/2 cup sour cream

Peel and wash potatoes--slice them in half. In a saucepan, add the potatoes, enough water to cover them, and salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, add the milk. Beat them with the potato masher to make them fluffy. Add 1/4 cup of sour cream--stir and taste. If you like more sour cream flavor, add another 1/4 cup sour cream and stir.

#908 - Ranch Potatoes

(by Shirley McNevich)

1/2 cup creamy ranch salad dressing
1/2 cup shredded cheddar cheese
1/2 cup real bacon bits (you can buy them or make your own bacon and crumble it)
1 TBSP chopped parsley or parsley flakes
2 lb. of small red potatoes (washed, scrubbed and cut into 4 quarters each--do NOT peel)

In a bowl add ranch dressing, shredded cheese, parsley and bacon bits--stir. Add quartered potatoes--stir and toss to coat. Grease a 9 x 13 baking dish--spoon potatoes into the bottom. Scrape any extra dressing from the bowl using a spatula and add to the tops of the potatoes. Cover the dish with foil. Bake at 350 degrees for 40 minutes, then remove foil and bake another 15 minutes or until potatoes are tender.

#907 - Cherry Pineapple Pie

(by Shirley McNevich)

2 pre-baked 9" pie crusts (if you don't make them from scratch, you will need unbaked pie crust doughs and bake them according to package directions)
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 8oz. can Dole crushed pineapple (drained)
1 1/2 cups mini-marshmallows
1/2 cup Baker's angelflake coconut
1/2 cup chopped pecans
1 - 21oz. can Lucky Leaf cherry pie filling
1 - 8oz. Cool Whip (thawed)

In a bowl add Eagle milk, crushed pineapple, mini-marshmallows, coconut and pecans--stir until mixed. Add cherry pie filling--stir. Add Cool Whip--stir. Pour half of the mixture into both of the baked pie crusts. Refrigerate overnight.

#906 - Cherry Coffee Cake

(by Shirley McNevich)

1 - 18oz. box Duncan Hines yellow cake mix
2/3 cup water + 1 TBSP water
2 eggs
1 - 21oz. can Lucky Leaf cherry pie filling
1/3 cup butter
1 cup sifted Domino's powdered sugar

In a mixer add 1 1/2 cups of the yellow cake mix, 2/3 cup water and the eggs--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Spoon pie filling on top of batter evenly. In a separate bowl add remaining yellow cake mix and the butter--mix with your fingers until it makes crumbs. Sprinkle the crumbs evenly on top of the cherry pie filling. Bake at 350 degrees for 25-30 minutes. Cool completely. In a small bowl add powdered sugar and 1 TBSP water--stir to make glaze. Drizzle glaze on top of the cake.

#905 - Skillet Taco Stew

(by Shirley McNevich)

1 lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. can Campbell's tomato soup
1/2 cup to 1 cup Pace salsa (your choice of flavor and mild, medium or hot)
1/2 cup sour cream
1/2 cup water
6 flour or corn tortillas
1/2 cup shredded cheddar cheese

Cut all tortillas into bite sized pieces--set aside. In a large skillet add ground chuck, chopped onion, salt and pepper--stir and cook over medium heat until beef is browned. Pour fat off of the meat/onion mixture. Add tomato soup, sour cream, water and tortilla pieces to the meat mixture--cook and stir over medium heat until boiling. Turn heat back to low--cook and stir until hot enough to serve. Sprinkle shredded cheddar cheese on top, then serve.

#904 - Brownie Shortcake

(by Shirley McNevich)

1 - 19.5oz. Duncan Hines brownie mix
1 - 16oz. Breakstone's sour cream
1 cup Cool Whip (thawed)
1 TBSP Domino's powdered sugar
1 tsp. vanilla
sliced fresh or frozen strawberries

Make brownie batter according to box directions BUT add 1/2 cup of the sour cream to the batter. Pour batter into a greased and floured 9" cake pan. Bake at 350 degrees for 45 minutes. Cool the cake for 20 minutes, then remove from cake pan and place on a cake plate--cool completely. In a bowl add the rest of the sour cream, Cool Whip, powdered sugar, and vanilla--stir until mixed. Cut the brownie into two layers--place the bottom half of the brownie back on the cake plate. Frost the bottom layer with half of the Cool Whip mixture. Place the second brownie layer on top of the frosting and frost it with the remaining Cool Whip mixture. Place the fresh or frozen sliced strawberries (your choice of amount) on the top of the cake just before serving. If you use frozen sliced strawberries, you will need to thaw and drain them well.

#903 - Apple Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
3/4 cup Quaker Quick Oats + 1/2 cup Quaker Quick Oats
1/4 cup + 3/4 cup + 1/3 cup Domino's dark brown sugar (packed)
1/2 cup butter (melted) + 1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese
3 eggs
1/2 cup Breakstone's sour cream
1/4 tsp. ginger
4 baking apples (washed, peeled, cored and sliced)
1/2 cup flour
1 tsp. + 1/2 tsp. cinnamon


In a bowl add graham cracker crumbs, 3/4 cup quick oats and 1/4 cup brown sugar--add 1/2 cup melted butter and stir until mixed. Grease a 9 x 13 cake pan and press the crumb crust mixture across the bottom. In a mixer add cream cheese--beat. Add 3/4 cup brown sugar--beat. Add eggs--beat. Add sour cream, 1 tsp. cinnamon and ginger--beat. Pour batter on top of the graham cracker crust in the cake pan. Spread apple slices evenly on top of the batter. In a separate bowl add flour, 1/2 cup quick oats, 1/3 cup brown sugar and 1/2 tsp. cinnamon--add 1/3 cup melted butter. Stir mixture until it makes crumbs. Sprinkle the crumb mixture evenly over the top of the apples. Bake at 350 degrees for 40-50 minutes. Cool completely, then refrigerate overnight. If you don't like too much cinnamon, omit all cinnamon except the cinnamon in the crumb topping that you put on top of the apples.

#902 - No Bake Key Lime Cheesecake

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust
1 tsp. vanilla
8oz. Philadelphia cream cheese
1/2 to 1 cup fresh squeezed key lime juice (DO NOT use bottled juice or your cheesecake will taste sour)
1 - 14oz. can Eagle brand sweetened condensed milk

In a mixer add softened cream cheese--beat until smooth. Add the Eagle brand milk and vanilla--beat until smooth. Remove bowl from the mixer. Add 1/2 cup of the fresh lime juice--stir slowly with a spoon until mixed, then taste batter with your finger--if it doesn't have enough lime taste, keep adding more lime juice until you like the taste. Pour batter into the ready-made graham cracker crust. Refrigerate overnight.

#901 - Toffee Peanuts

(by Shirley McNevich)

1/4 cup white sugar
2 TBSP butter (melted)
2 TBSP Karo corn syrup
1 1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
2 cups unsalted dry-roasted peanuts

In a large bowl add white sugar, melted butter, corn syrup, cinnamon, salt and nutmeg--stir until mixed. Add the peanuts--stir and toss to coat. Pour everything on to a greased jellyroll pan (about 15" x 10" x 1" pan)--use a greased spoon to spread it across the whole pan. Bake at 300 degrees for 12 minutes--remove from oven and stir peanuts. Return to oven and bake 12 more minutes or until bubbling and golden brown. Remove from oven and cool completely. Break apart if necessary.

#900 - Quick Fudge Cake

(by Shirley McNevich)

4 squares Baker's unsweetened baking chocolate
1/2 cup water
1/2 cup white sugar + 1 1/4 cups white sugar
2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup butter (softened)
3/4 cup milk
1 tsp. vanilla
3 eggs

In a saucepan over low heat add baking chocolate, water and 1/2 cup white sugar--cook and stir until a chocolate sauce is formed--set aside and let it cool. In a mixer add butter, eggs. 1 1/4 cups white sugar--beat. Add milk, vanilla, salt and baking soda--beat. Add flour--beat until mixed, then beat on medium for 2 minutes. Add the chocolate sauce--beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool completely, then frost as desired.

#899 - Lush Angelfood Cake

(by Pat Klase - friend)

1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 cup Cool Whip (thawed)
1 box Betty Crocker angelfood cake mix

Prepare angelfood cake according to box directions. Cool the cake completely, then use a large bread knife to cut the cake into 3 layers. In a bowl add the crushed pineapple and its juice and pudding mix--stir with a whisk. Add Cool Whip--stir. Place the bottom cake layer on a cake plate. Spread 1/3 of the pineapple mixture on the top of that layer. Continue layering/frosting with all layers and the rest of the frosting. Refrigerate well before serving.

#898 - Chicken and Peppers

(by Shirley McNevich)

1 - 10.75oz. Campbell's cream of mushroom soup
3/4 cup water
1/2 cup Parmesan cheese
4 cups cooked pasta (your choice of shape)--about 8oz. dry
2 boneless/skinless chicken breasts (cut into bite sized pieces)
1 chopped red pepper
1 small chopped onion (optional)
2 tsp. dried parsley
2-3 TBSP canola oil
salt and pepper

Cook and drain pasta according to box directions--rinse, drain and set aside. In a large skillet add canola oil, chopped red pepper, chopped onion and chicken pieces--cook over medium heat and brown the chicken. Add salt and pepper to the chicken to your taste. Add mushroom soup, water and Parmesan cheese--stir. Add cooked pasta and dried parsley--stir and heat until hot enough to serve.

#897 - Dream Whip Cheesecake

(by Shirley McNevich)

2 envelopes Dream Whip
1 cup milk
1 cup sour cream
1 tsp. vanilla
1 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box Jell-O INSTANT vanilla OR chocolate pudding/pie filling--your choice
1 - 9" graham cracker crust

In a mixer add both envelopes Dream Whip, 1/2 cup of the milk, sour cream, and vanilla--beat until mixed, then beat on high for 3 minutes. Remove 1 cup of the Dream Whip mixture--set aside. Add cream cheese to the remaining Dream Whip mixture in the mixer--beat until smooth. Add the other 1/2 cup of milk and EITHER the chocolate or vanilla pudding mix--beat on low for 1 minute. Spoon cream cheese batter into the graham cracker crust. Spread the reserved 1 cup of topping on the top--smooth with a spoon or spatula. Refrigerate overnight.

#896 - Rice Krispie Kiddie Cookies

(by Hannah Garman - friend)

1 cup melted butter or margarine
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
3 cups flour
1 1/2 cups Quick Mother's Oats oatmeal
1 1/2 cups Kellogg's Rice Krispies
1 - 7oz. bag Baker's angelflake coconut
1/2 cup chopped nuts (optional)

In a mixer, combine melted butter/margarine, brown sugar, white sugar, and eggs--beat until creamy. Add vanilla, baking soda, baking powder, oatmeal--beat. Add rice krispies, coconut and slowly add flour--beat. Add nuts if you wish--beat. On a greased cookie sheet, drop one heaping teaspoonful of batter per cookie. Bake at 350 degrees for 10-12 minutes until lightly brown.

#895 - Italian Potato Skins

(by Shirley McNevich)

1 large baking potato for each person you are serving
1 bag shredded cheese blend cheese (we like Sargento's Six Cheese Italian)
1 diced tomato
fresh green onions (chopped into very small pieces)
salt and pepper
Italian seasoning

Bake the potatoes a few at a time in the microwave until tender (make sure you poke each potato multiple times with a fork to vent). Cut each potato in half (lengthwise). Scoop out the potato flesh from the center (leaving a bit close to the skin)--you can discard the potato flesh or save it for something else. Grease a cookie sheet and place the potato skins on the cookie sheet. Set your oven to "broil" and place the cookie sheet on the top rack. Watch them closely--once they start to get crispy, remove from oven and fill each with diced tomato, green onions, shredded cheese blend, and salt/pepper/Italian seasoning to your taste. Return to oven until cheese has melted.

#894 - Quick Beef Stew

(by Shirley McNevich)

1 lb. boneless sirloin steak (cut into bite sized pieces)
2 TBSP olive oil
1 envelope Lipton onion/mushroom soup ("Recipe Secrets"--envelopes come in a box)
1 cup water
1 small can Hunt's tomato paste
3 medium red potatoes (washed and cut into bite sized pieces)
1 - 10oz. bag frozen peas and carrots
1/2 tsp. salt
1/2 tsp. pepper

In a skillet over medium heat add olive oil and sirloin pieces--cook and stir until browned. Add soup mix, water, tomato paste, potatoes, salt, pepper and peas/carrots--stir and bring to a boil. Turn heat down to simmer--cook until potatoes are tender and sirloin is cooked through.