#1027 - Marshmallow Fudge

(by Shirley McNevich)

3 cups Nestle's semi-sweet chocolate bits
4 TBSP butter
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 1/2 tsp. vanilla
dash of salt
3/4 cup chopped nuts (optional)
1 - 7oz. jar Fluff marshmallow OR 2 cups mini marshmallows

In a saucepan over low heat add 2 TBSP butter, chocolate bits, condensed milk, vanilla and salt--stir until melted and smooth. Remove from heat--add nuts and stir. Pour mixture into butter-greased 8" or 9" square pan. In a separate saucepan over low heat add 2 TBSP butter and your choice of marshmallow--stir and heat until melted and smooth. Pour marshmallow mixture evenly over the top of the fudge in the pan. Use a table knife to swirl the marshmallow mixture into the fudge (marbled). Cool completely, then refrigerate until firm before cutting into squares.

#1026 - Chopped Peanut Brownies

(by Shirley McNevich)

1 cup flour
2 tsp. baking powder
1/4 tsp. salt
2 TBSP softened butter
1/2 cup Jif peanut butter
1 cup white sugar
1 egg
2 squares Baker's semi-sweet OR milk chocolate baking chocolate
1/2 cup chopped peanuts
1/4 cup milk

In a bowl add flour, baking powder and salt--stir and set aside. In a separate bowl add butter, peanut butter and white sugar--stir with a spoon. In a cup add egg--beat with a fork--add beaten egg to the peanut butter mixture--stir. Melt chocolate squares in microwave according to box directions--add melted chocolate to peanut butter mixture--stir. Add milk to peanut butter mixture--stir. Add flour mixture and chopped peanuts to peanut butter mixture--stir. Pour batter into a 9" square greased baking pan. Bake at 350 degrees for 25-30 minutes. Bake less if you like them chewy.

#1025 - Cinnamon Sticky Buns

(by Shirley McNevich)

1/3 cup butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
1 tsp. cinnamon
1 - tube Pillsbury Grands biscuits

Put butter in a bowl and place in microwave--melt. Pour melted butter into a 9" round cake pan--spread butter on bottom and up the sides--set aside. In a bowl add brown sugar, pecans and cinnamon--stir and sprinkle the mixture on the bottom of the cake pan. Open biscuits and arrange them in the cake pan so they are touching one another. Bake at 350 degrees for 25-29 minutes (until brown). Remove cake pan from oven, place serving plate upside down on top of the cake pan and flip quickly. Scrape extra pecan mixture from the cake pan and place on top of sticky buns. Serve hot.

#1024 - Fresh Coconut Pie

(by Shirley McNevich)

2 pie unbaked pie doughs (either buy store pie dough or make your own from scratch)
1 cup softened butter
1/2 cup white sugar
2 eggs
1 cup whole milk
2 cups freshly grated coconut
1 tsp. vanilla
1 pinch baking soda

Spray a 9" pie plate with Pam--insert bottom pie dough and spray the inside of the crust with Pam--bake at 350 degrees for 6-8 minutes. Remove pie plate from oven and set aside. In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk, vanilla and baking soda--beat. Remove bowl from mixer--add coconut and stir with a wooden spoon. Pour coconut batter into the baked pie dough. Add top pie dough and flute the edges--make a small whole in the center of the top pie dough. Bake at 350 degrees for 35-40 minutes or until crust is browned. Cool on counter to room temperature, then refrigerate overnight.

#1023 - Ham and Scalloped Potatoes

(by Shirley McNevich)

3/4 cup non-dairy creamer (powdered kind)
1 3/4 cups water
3 TBSP butter
3 TBSP flour
1 small chopped onion
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. paprika
6 large red potatoes (washed, peeled and sliced thin)
2 cups fully cooked diced ham
1 cup shredded cheddar cheese (or cheese blend)

In a bowl add creamer and water--stir. In a saucepan over low heat add butter--melt. Add flour, onions, salt, pepper and paprika--stir. Add creamer mixture--stir. Bring entire mixture to a boil, then stir/cook until thickened. Remove from heat. Grease a 2 1/2 qt. casserole dish--layer potatoes and ham in the casserole dish. Pour the sauce from the saucepan over the top of the potatoes and ham. Cover with a lid or foil and bake at 350 degrees for 15 minutes. Remove cover and bake about 45 minutes longer--test potatoes with a fork to make sure they are tender. Once done, remove from oven and sprinkle cheddar cheese on top. Return to oven until and bake until cheese is melted.

#1022 - Rhubarb Surprise

(by Shirley McNevich)

Crust: 1 1/2 cups flour; 3/4 cup butter (melted); 1/4 cup chopped walnuts
Filling: 1 cup white sugar; 3 TBSP cornstarch; 2 TBSP water; 4 cups chopped rhubarb
Topping: 1 cup heavy whipping cream; 2 TBSP Domino's powdered sugar; 1 cup mini marshmallows; 1 1/2 cups cold milk; 1 - 3.4oz. box Jell-O vanilla INSTANT pudding mix; 1 cup or more Baker's angelflake coconut (toasted if you wish)

In a bowl add flour, melted butter and chopped walnuts--stir. Press walnut mixture into a greased 9 x 13 cake pan. Bake crust at 350 degrees 20-25 minutes (lightly browned). Cool crust completely. In a saucepan over medium heat add white sugar, cornstarch, water, and rhubarb--stir and bring to a boil. Once boiling reduce heat to simmer--cook uncovered for 5 minutes or until rhubarb is tender. Cool rhubarb mixture to room temperature, then stir it and spoon the rhubarb mixture on top of the cooled walnut crust. Refrigerate at least an hour. While cooling in the refrigerator, use a mixer--add cream--beat until thick. Add powdered sugar--beat. Remove bowl from mixer--add marshmallows and stir with a spoon. Remove cake pan from refrigerator--spoon marshmallow mixture evenly over rhubarb layer. In a mixer add pudding mix and milk--beat for 2 minutes. Let pudding stand until it starts to set. Spread pudding mixture evenly over marshmallow layer. Sprinkle coconut evenly on top (either "as is" or you can toast the coconut first). Refrigerate overnight.

#1021 - Leftover Turkey Bowls

(by Shirley McNevich)

leftover turkey breast (sliced)
leftover stuffing (filling)
leftover turkey gravy

All leftovers should be at room temperature. Using plastic containers with matching lids, place stuffing on the bottom of each container (fill as many containers as you wish). Place sliced turkey on top of stuffing in each container. Spoon 1-2 ladles full of gravy on top of turkey in each container and smooth it around using the back of the ladle. Place lids tightly on containers and freeze them (they will last quite a few months). When ready to make one, run hot water on the bottom of the container to loosen the contents. Place contents on a plate and cover with Saran wrap. Microwave on high for 7 minutes or until heated through.

#1020 - Pineapple Cake Squares

(by Shirley McNevich)

3/4 cup softened butter
1 1/2 cups white sugar
3 eggs
2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup Dole crushed pinaepple (drained)
2 squares Baker's baking chocolate (semi-sweet OR milk chocolate)
1/2 cup chopped nuts (optional)

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Add flour, baking powder and salt--beat. Remove 1 cup of the batter and pour it into a separate bowl--add drained pineapple to the 1 cup of batter and stir well--set aside. To the remaining batter in the mixer, add the melted baking chocolate (melted according to box directions)--beat. Remove bowl from mixer--add chopped nuts and stir. Measure 1 1/2 cups of the chocolate batter and pour it into a greased 9 x 13 cake pan. Spoon pineapple mixture evenly on top of the chocolate batter in the cake pan. Spoon remaining chocolate batter evenly on top of the pineapple mixture. Bake at 375 degrees for 40-50 minutes. Cool completely, then refrigerate overnight before cutting into squares.

#1019 - Lemon Cake Squares

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box lemon Jell-O
1/2 cup canola oil
3 eggs
1 cup Domino's powdered sugar
1/2 cup lemon juice

In a mixer add cake mix, eggs and canola oil--beat. Add Jell-O powder--beat until smooth. Pour batter into greased 9 x 13 cake pan. Bake at 325 degrees for 25-28 minutes--test with a toothpick for doneness. Topping: in a mixer add lemon juice and powdered sugar--beat until smooth. As soon as you take the pan out of the oven, use a toothpick to poke holes evenly over the top of the cake (about 1" apart). Spoon the lemon juice topping mixture all over the top of the cake and smooth it out using the back of a spoon. Cool completely, then cut into squares.

#1018 - Black and White Brownies

(by Shirley McNevich)

1/4 cup softened butter
1 cup white sugar
2 eggs
2/3 cup cake flour
1/2 tsp. salt
1/2 cup chopped nuts (optional)
1 tsp. vanilla
2 squares Baker's semi-sweet OR milk chocolate baking chocolate

In a mixer add butter, white sugar--beat. Add eggs--beat. Add vanilla--beat. Add salt and flour--beat until smooth. Remove bowl from mixer--add chopped nuts if you choose--stir with a wooden spoon. Pour HALF of the batter into a greased 8 x 8 baking pan. Melt the baking chocolate in the microwave according to box directions. Add melted chocolate to remaining batter--stir. Pour the chocolate batter over the plain batter in the pan. Use a table knife to swirl the batter (marble it). Bake at 350 degrees for 25-30 minutes--bake less for chewy brownies.

#1017 - BBQ Rice Bowls

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped green pepper
1 chopped onion
2 cups fresh tomatoes (diced)
1 cup whole kernel corn (fresh, frozen or canned)
1/2 cup of your favorite BBQ sauce
3 cups cooked rice (your choice of rice type)
shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper, chopped green pepper and chopped onion--cook and stir until meat is browned. Add diced tomatoes, corn and BBQ sauce--stir and turn heat down to simmer--cook and stir for 15-20 minutes. Cook rice separately according to package directions--drain. Spoon rice into bowls. Top the rice in each bowl with a heaping serving of the meat mixture. Sprinkle shredded cheddar cheese on top of each bowl. Serve with crackers.

#1016 - Rum Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.75oz. box Jell-O French vanilla INSTANT pudding mix
4 eggs
1/2 cup water
1/2 cup canola oil
1/2 cup rum
Domino's powdered sugar for sprinkling
Sauce: 1 stick butter; 1/4 cup rum; 1 cup white sugar; 1/4 cup water

In a mixer add cake mix. pudding mix, eggs, water and canola oil--beat. Add rum--beat until smooth. Pour batter into greased bundt cake pan. Bake at 325 degrees for 50-60 minutes--test with a toothpick for doneness. When cake is almost done, make the sauce: in a saucepan over low heat add butter, rum, white sugar, and water--stir and heat until smooth and hot--sugar should be dissolved. Remove cake from oven and pour hot sauce mixture on the cake (at this point, the cake is still upside down in the bundt cake pan--do NOT remove it--you are actually pouring the sauce on to the bottom of the cake). Cool completely, then cover the bundt cake pan (bottom of the cake) with foil. Let the covered pan sit on the counter overnight. The next day invert the cake on to a cake plate and sprinkle with powdered sugar before cutting.

#1015 - German Chocolate Chip Cake

(by Shirley McNevich)

1 - 4oz. bar German chocolate
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 3.4oz. box Jell-O vanilla INSTANT pudding
1 box Duncan Hines yellow cake mix (without pudding already added)
1/2 cup canola oil
1 cup water
4 eggs
Domino's powdered sugar for dusting (optional)

Unwrap and grate the chocolate bar into a bowl--set aside. In a mixer add pudding mix, yellow cake mix, canola oil, water and eggs--beat until smooth (about 4 minutes). Remove bowl from mixer--add grated chocolate and stir with a wooden spoon. Add chocolate bits--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely, then frost as desired or dust with powdered sugar..

#1014 - Creamy Peach Pie

(by Shirley McNevich)

48 Nilla wafers
1/3 cup butter (melted)
3/4 cup boiling water
1 - 3.75oz. box orange Jell-O
2 cups ice cubes
1 1/2 cups Cool Whip (thawed)
2 whole peaches

Place nilla wafers in a Ziploc bag and crush with a rolling pin. In a bowl add crushed wafers, melted butter--stir. Press wafer mixture into the bottom and sides of a 9" pie plate--set aside. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add the ice cubes--stir until it starts to thicken. Use a spoon to take out any unmelted ice cubes. Add Cool Whip to the Jell-O mixture--stir. Wash, peel and cut the peaches into small pieces--put the peach pieces in a strainer to remove any water--add peach pieces to Jell-O mixture--stir. Refrigerate the Jell-O mixture for 20-30 minutes until it is thick. Remove Jell-O mixture from refrigerator and spoon it into the nilla wafer crust. Refrigerate overnight.

#1013 - Summer Punch

(by Shirley McNevich)

1 - 32oz. bottle orange juice (chilled)
1 - 32oz. bottle pineapple juice (chilled)
1 - 32oz. bottle apple juice (chilled)
1 - 2 liter bottle cherry 7Up (chilled)
1 jar maraschino cherries (chilled)

Chill all ingredients the day before your event. Slowly pour orange juice, pineapple juice, and apple juice into a punch bowl--stir. Add the maraschino cherries (juice and all)--stir. When you're ready to serve, add the chilled cherry 7Up--stir and serve.

#1012 - Pepper Beans

(by Shirley McNevich)

1 to 1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 chopped green pepper
2 - 40oz. cans pork 'n beans
1/2 cup Heinz ketchup
3 TBSP Domino's dark brown sugar
1/4 cup King syrup molasses

In a dutch oven over medium heat add ground chuck, salt, pepper, chopped onion and chopped green pepper--cook and stir until meat is browned. Drain the fat off the meat and return meat to dutch oven. Add all pork 'n beans, ketchup, brown sugar and molasses--stir and cook over medium heat until boiling--turn heat back to simmer. Simmer for 30 minutes. Taste--add more ketchup or more brown sugar if desired.

#1011 - Peanut Butter White Chocolate Chip Cookies

(by Shirley McNevich)

2 cups softened butter
1 1/2 cups white sugar
1 1/2 cups Domino's dark brown sugar (packed)
4 eggs
3 tsp. vanilla
5 cups flour
3 tsp. baking soda
1 tsp. salt
1 - 12oz. bag Nestle's white chocolate bits
1 - bag Reese's peanut butter chips

In a mixer add butter, white sugar, and brown sugar--beat. Add eggs-beat. Add vanilla, salt and baking soda--beat. Add flour slowly--beat (continue by hand if too stiff). Remove bowl from mixer--add white chocolate chips and peanut butter chips--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 9-12 minutes--bake 9 minutes if you like them on the chewy side--longer if you like them crispier.

#1010 - Almond Brownies

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
6 TBSP butter
3/4 cup white sugar
3 eggs
1/2 cup + 1 TBSP flour
1 2/3 cups Baker's angelflake coconut
1 cup whole almonds
6 squares Baker's semi-sweet baking chocolate
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt

Measure 1 cup of whole almonds--take out 16 of the whole almonds and save for later. Chop the rest of the 1 cup almonds--set aside. In a mixer add cream cheese and 2 TBSP butter--beat. Add 1/4 cup of white sugar and 1 egg--beat. Add 1 TBSP flour and all of the coconut--beat. Add 1/3 cup of the chopped almonds--beat. Set batter aside. In a saucepan over low heat add 5 squares of the baking chocolate and 4 TBSP butter--stir and melt. Once melted remove from heat--add 1/2 cup white sugar and vanilla--stir. Beat 2 eggs in a cup--add beaten eggs to the chocolate--stir until mixed. Add 1/2 cup flour, baking powder and salt to the chocolate mixture--stir. Add the rest of the chopped almonds to the chocolate--stir. Pour chocolate batter into a greased 8" square baking pan. Pour cream cheese mixture on top of chocolate batter. Arrange the 16 whole almonds any way you wish on top of the cream cheese mixture. Bake at 350 degrees for 40 minutes. Test with a toothpick for doneness--do not overbake or they will be dry. Melt the rest of the baking chocolate (according to box microwave directions) and drizzle on top of warm brownies.

#1009 - Vanilla Pie

(by Shirley McNevich)

1 cup King syrup molasses
1/2 cup white sugar
1 egg (beaten)
2 TBSP flour
1/2 tsp. salt
2 cups hot water
2 tsp. vanilla
2 unbaked pie doughs (make your own or buy the doughs)
Crumbs: 1 cup white sugar; 1 stick softened butter; 2 cups flour; 1/2 tsp. baking soda; 1/2 tsp. cream of tartar

In a saucepan over medium heat add King syrup, white sugar, beaten egg, flour and salt--stir. Add hot water to the mixture--stir. Cook and stir until mixture gets thick (about 6 minutes). Remove from heat--add vanilla and stir. Let mixture cool completely. Spray Pam into two 9" pie plates--add pie dough, spray the inside of the doughs with Pam and flute the edges. Pour half of the cooled molasses mixture into each pie dough. In a bowl add 1 cup white sugar, 2 cups flour, softened butter, baking soda and cream of tartar--stir with your hands until it makes crumbs. Sprinkle half of the crumb mixture on top of each pie. Bake them at 375 degrees for 10 minutes, turn heat back to 350 degrees and bake for 30 minutes longer or until center is set.

#1008 - Butterscotch Peanut Clusters

(by Shirley McNevich)

1 1/2 bags (11oz. size) Nestle's butterscotch morsels
2 tsp. vanilla
16oz. Planter's dry roasted peanuts

Line cookie sheets with wax paper--set aside. Melt butterscotch morsels in either a microwave or a double boiler (according to bag directions). Once melted, quickly add vanilla to the butterscotch and stir briskly. Add whole peanuts to the butterscotch mixture--stir carefully. Drop by heaping teaspoonfuls on to the wax paper--refrigerate. Once they have set and are cold, remove each cluster from wax paper and store them in an airtight container in the refrigerator. Variation--put in a few less peanuts and add some Kellogg's Rice Krispies in their place.