#1212 - Barbequed Hot Dogs

(by Shirley McNevich)

1 onion (chopped finely)
1/2 cup Heinz ketchup
1/2 cup water
1/4 tsp. chili powder
1/2 tsp. salt
1 tsp. white sugar
1 1/2 tsp. Worcestershire sauce
8 hot dogs (thawed if frozen)
8 hot dog rolls

In a greased skillet over medium low heat add hot dogs and chopped onions--cook and turn hot dogs until they are cooked and browned. In a separate bowl add ketchup, water, chili powder, salt, white sugar and Worcestershire sauce--stir until mixed. Pour mixture over the hot dogs in the skillet--put a lid on top of the skillet, turn heat back to low/simmer, and cook for 20 minutes. Put hot dogs on rolls and top with some of the sauce from the skillet.

#1211 - Blueberry Surprise Cake

(by Shirley McNevich)

3 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup white sugar
2 sticks butter (softened)
1 cup sour cream
1 tsp. vanilla
2 - 16oz. cans Lucky Leaf blueberry pie filling (or any berry flavor)
2 eggs
Topping: 1/4 cup cake flour; 1/4 cup white sugar; 3 TBSP softened butter; Domino's powdered sugar

Into a large bowl sift the 3 cups cake flour, baking powder, white sugar and baking soda. Add 2 sticks softened butter--mix with your hands or with a pastry blender to form crumbs. In a mixer add crumb mixture and eggs--beat. Add sour cream and vanilla--beat. Put half of the batter into a greased 9 x 13 cake pan. Spread all of the blueberry pie filling on top of the batter. Pour the rest of the batter on top of the pie filling. In a separate bowl add 1/4 cup cake flour, 1/4 cup white sugar and 3 TBSP softened butter--mix with your hands or with a pastry blender until it makes crumbs. Sprinkle the crumbs on top of the last layer of cake batter. Bake at 375 degrees for 45 minutes. Cool completely, then sprinkle powdered sugar over the top of the cake before cutting.

#1210 - Black Walnut Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 cup regular milk
3 tsp. baking powder
2 cups flour
1/2 cup chopped black walnuts

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add milk and baking powder--beat. Add flour slowly--beat until smooth. Remove bowl from mixer--add chopped black walnuts and stir until mixed. 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.

#1209 - Cranberry Walnut Jell-O

(by Shirley McNevich)

1 - 16oz. can Ocean Spray whole berry cranberry sauce
1 - 20oz. can Dole crushed pineapple (drained but SAVE the juice)
1 - 6oz. box raspberry Jell-O
1 red delicious apple (peeled, cored and chopped)
2/3 cup chopped walnuts
Cool Whip

In a measuring cup add pineapple juice--add enough water to the pineapple juice to make 3 cups total of the juice/water mixture--stir with a spoon. Pour the juice/water mixture into a saucepan over medium heat--stir and bring to a boil. Remove saucepan from heat--add Jell-O powder to the hot juice mixture, then stir until Jell-O is dissolved. Add the cranberry sauce to the Jell-O mixture--stir. Pour the mixture from the saucepan into a large bowl--let it cool to room temperature, then refrigerate it until the Jell-O starts to gel (about 90 minutes). Remove Jell-O mixture from the refrigerator--add chopped apples, drained crushed pineapple and chopped walnuts--stir until mixed. Refrigerate overnight. Top with Cool Whip before serving.

#1208 - Raspberry Swirl Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 egg
1 ready made graham cracker crust
1/2 cup red raspberry preserves (seedless if possible)

In a mixer add cream cheese--beat. Add Eagle brand milk slowly--beat. Add 3 TBSP of the lemon juice--beat. Add egg--beat just until mixed. Pour 1/2 of the cream cheese batter into the ready-made crust. In a separate bowl add raspberry preserves and the rest of the lemon juice--stir. Spoon 1/2 of the raspberry mixture on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the raspberry preserves. Spoon the rest of the raspberry preserves mixture on top of the cream cheese mixture. Use a table knife to swirl the raspberry preserves through the cream cheese mixture. Bake at 300 degrees for 45-55 minutes or until center of the pie is almost set. Cool to room temperature, then refrigerate overnight.

#1207 - Raspberry Pastry Bars

(by Shirley McNevich)

3 sticks Parkay margarine (softened)
1 1/4 cups white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
3 3/4 cups flour
1 cup chopped walnuts
1 - 12oz. jar good quality raspberry preserves

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. In a separate bowl add 3 1/2 cups flour and the salt--stir. Slowly add flour mixture to the batter in the mixer--beat after each addition. Grease an 11 x 17 jelly roll pan (or a cookie sheet with a rim all the way around). Spread 3/4 of the batter evenly on the bottom of the greased pan (use a spatula or the back of a spoon to even it out). Spread the raspberry preserves on top of the batter in the pan. Sprinkle the chopped walnuts on top of the raspberry preserves. In a separate bowl add the other 1/4 of the batter with 1/4 cup flour--mix with your hands or a pastry blender until it makes crumbs. Sprinkle the crumbs all over the top of the chopped walnuts. Bake at 350 degrees for 35 minutes or until crust is browned. Cool completely, then cut into bars.

#1206 - White Chocolate Pie

(by Shirley McNevich)

1 1/2 cups cold milk
2 - 3.4oz. boxes Jell-O white chocolate INSTANT pudding
1 - 8oz. Cool Whip (thawed)
1 ready-made chocolate graham cracker crust

In a bowl add milk and both boxes pudding mix--beat with a whisk until it gets thick. Add 1/2 of the Cool Whip to the pudding mixture--beat with a whisk. Pour pudding mixture into the chocolate pie crust. Refrigerate until cold, then top the pie with the rest of the Cool Whip. Refrigerate until cold before cutting.

#1205 - Mozzarella Pork Chops

(by Shirley McNevich)

1 envelope Lipton onion soup mix
1/3 cup Italian bread crumbs
1/8 to 1/2 tsp. black pepper
1 egg
2 TBSP water
6 pork chops
1 1/2 cups good quality spaghetti sauce
1 cup (or more) shredded mozzarella cheese

In a bowl add soup mix, bread crumbs and black pepper--stir to mix. In a separate bowl add egg and water--beat with a fork. Dip each pork chop in the egg mixture then dip both sides of the same pork chop in the soup mixture. Repeat with all pork chops. Place pork chops flat in a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 375 degrees for 30 minutes--remove foil, flip pork chops onto other side, put foil back on and bake for 20 minutes. Remove foil, pour spaghetti sauce on top and sprinkle mozzarella cheese over the tops of the pork chops. Return to oven UNcovered and bake 10 minutes or until cheese is melted and spaghetti sauce is hot.

#1204 - Mushroom Crab Dip

(by Mitzie [Shade] Williams - friend)

6oz. (or more) lump crab meat
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1 cup mayo
1/4 cup grated onion
2 envelopes Knox unflavored gelatin
1/4 cup water
garlic salt to your taste

In a saucepan over medium heat add the water and both envelopes gelatin--stir. Add crab meat, soup, cubed cream cheese, mayo, grated onion and garlic salt--stir and cook until cream cheese has melted. Pour mixture into a serving bowl--place it on the counter until room temperature, then refrigerate until cold.

#1203 - Quick Banana Nut Cake

(by Grace Rosenblum - friend)

2 cups unsifted flour
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas
2/3 cup mayo
1/2 cup water
1 1/2 tsp. vanilla
1/2 cup chopped walnuts

In a bowl add flour, white sugar, baking soda and salt--stir. In a mixer add mashed bananas, mayo, water and vanilla--beat. Slowly add flour mixture--beat until mixed, then beat on medium speed for 2 minutes. Remove from mixer--add chopped walnuts and stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Frost if desired.

#1202 - Hamburger Tater Casserole

(by Shirley McNevich)

2lb. ground chuck (thawed if frozen)
1/2 envelope Lipton onion soup mix (dry)
2 - 15.25oz. cans Del Monte whole kernel corn (drained)
2 - 15.25oz. cans Del Monte cut green beans (drained)
1 - 10.75oz. can Campbell's mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 regular size bag Ore Ida tater tots

Spray a 9 x 13 glass dish with Pam. Press the ground chuck evenly on the bottom of the dish. Sprinkle 1/4 of the envelope of onion soup mix on top of the ground chuck. Pour both cans of drained corn and both cans of drained cut green beans into a large bowl--stir to mix. Spoon the corn/green bean mixture on top of the ground chuck. In a separate bowl add celery soup and mushroom soup--stir to mix. Pour the soup mixture over the top of the corn/green beans. Sprinkle another 1/4 of the dry onion soup mix on top of the soup mixture. Cover the entire top with a layer of tater tots. Bake at 350 degrees for 1 hour--you may have to bake it covered with foil for the first 30 minutes to keep the tater tots from getting done too quickly.

#1201 - Orange Frosting/Icing

(by Shirley McNevich)

4 TBSP butter (softened) OR 4 TBSP Parkay margarine (softened)
1 tsp. vanilla
2 1/2 to 3 cups Domino's powdered sugar (+extra)
3 TBSP good quality NO PULP orange juice

In a mixer add butter--beat. Add vanilla and 1/2 of the powdered sugar--beat. Add the rest of the powdered sugar--beat. Add orange juice--beat. Taste--if not enough orange flavor add another teaspoon or two of orange juice--beat. If you add more orange juice, you may have to add a little more powdered sugar to make the frosting thick enough.

#1200 - Homemade Chicken Rice Soup

(by Shirley McNevich)

3 quarts chicken broth
4 cups (or more) cubed cooked chicken
1 chopped onion
2 tsp. salt
1 tsp. pepper
1/2 cup chopped fresh parsley
1/2 cup finely chopped celery (yellow leaves included)
1 1/2 cups raw Carolina (brand) rice

In a Dutch oven high heat add chicken broth, pepper, salt, parsley, onion, celery--stir and bring to a boil. Once boiling add the raw rice--turn heat to medium and cook for 20 minutes--taste to make sure rice is done. Add chicken--stir and cook on low heat until chicken is hot.

#1199 - Chicken in a Bag

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt and pepper to taste OR chicken rub
1 of each--red pepper, yellow pepper, green pepper, orange pepper
1 onion
1 TBSP butter
1/2 cup water

Rinse the chicken breasts and pat them dry--place them on a cutting board. Salt and pepper (or chicken rub) the tops, then press down on them with the back of a fork. Flip the chicken breasts and repeat on the other side with the salt and pepper (or chicken rub). Clean the peppers and onions and cut them into small pieces. Spray the inside of a foil cooking bag with Pam OR spray a large piece of foil with Pam. Place the cooking bag or the foil in the bottom of a greased 9 x 13 glass dish. Place the chicken breasts on the bottom of the bag or foil in a single layer. Sprinkle the peppers and onions on top of the chicken breasts. Dot the top of the peppers with the butter. Pour the 1/2 cup water towards the chicken breasts. Close up the bag OR place a second greased piece of foil over the first piece of foil (and crimp the edges shut). Use a sharp knife to make holes in the top of the bag or foil (if you skip this step the bag/foil will burst all over your oven). Bake at 350 degrees for 1 hour--test chicken for tenderness--you may need to bake it longer.

#1198 - Lemon Cheesecake Squares

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs (boxed or make your own)
1/3 cup chopped pecans
1/3 cup white sugar
1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup bottled lemon juice (not fresh)
2 eggs
1 tsp. vanilla

In a bowl add graham cracker crumbs, chopped pecans, white sugar and melted butter--stir to form a crust paste. Remove 1/3 cup--set aside for later. Press the rest of the crumb mixture into a greased 9 x 13 cake pan. Bake at 325 degrees for 6-8 minutes or until lightly browned. Remove from oven and cool crust completely. In a mixer add cream cheese--beat. Add eggs--beat. Add Eagle brand milk--beat. Remove bowl from mixer--add lemon juice and vanilla--stir until smooth. Pour batter on top of the cooled crust. Sprinkle remaining crumbs on top. Bake at 325 degrees for 25-30 minutes or until inserted knife comes out clean (put inserted knife in the center because that's the last part to get done). Cool completely, then refrigerate overnight.

#1197 - Nutty Banana Cheesecake

(by Hannah Garman - friend)

Crust: 1 1/2 cups flour; 1 stick Parkay margarine (melted); 1/2 cup chopped nuts
Filling: 1 - 8oz. Philadelphia cream cheese; 1 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 4 bananas sliced into coin shaped pieces; 2 (two) - 3.75oz. boxes Jell-O INSTANT vanilla pudding; 2 cups milk; extra Cool Whip and chopped nuts for the top

In a bowl add flour, melted Parkay--stir. Press the flour mixture into a greased 9 x 13 cake pan. Sprinkle the chopped nuts evenly over the flour crust. Bake at 375 degrees for 10 minutes or until lightly browned. Remove from oven and cool completely. In a mixer add cream cheese and powdered sugar--beat. Add the whole container of Cool Whip--beat. Spread cream cheese mixture evenly on top of cooled crust. Place coin shaped banana slices evenly on top of the cream cheese mixture. In a separate bowl add the milk and both boxes of vanilla pudding mix--beat with a whisk until it starts to thicken. Pour the pudding over the top of the bananas. Refrigerate for 2 hours, then add more Cool Whip on top. Sprinkle more chopped nuts on top of the Cool Whip. Refrigerate overnight.

#1196 - Pineapple Coconut Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
2 eggs
2 tsp. baking soda
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 cup Baker's angelflake coconut + extra coconut for sprinkling
1 cup chopped walnuts
Frosting: 1 stick Parkay margarine; 1 - 8oz. Philadelphia cream cheese; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add eggs and white sugar--beat. Add pineapple and its juice--beat. Add baking soda and flour--beat until smooth. Remove bowl from mixer--add coconut and walnuts, then stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add Parkay and cream cheese--beat. Add powdered sugar and vanilla--beat until mixed, then beat 2-3 minutes. Frost the cooled cake, then sprinkle more coconut on top of the frosting.

#1195 - Apple Oatmeal Cookies

(by Shirley McNevich)

1 1/2 cups Quaker quick oats
3/4 cup flour
3/4 cup whole wheat flour
1/2 cup Domino's dark brown sugar
1/2 cup raisins (cover with water, bring to a boil, boil for 5 minutes, then drain them)
1 cup finely chopped baking apple (granny smith, etc.)
1 egg
1/2 cup honey
1/2 cup canola oil
1/3 cup milk
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 cup water

In a bowl add oats, flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon--stir. Add drained raisins and chopped apples--stir. In a separate bowl add egg--beat with a fork. Add honey, canola oil, milk and brown sugar to beaten egg--stir. Slowly add dry ingredients to the egg mixture--stir. Keep adding dry mixture and stirring until smooth. Drop by teaspoonfuls on to greased cookie sheets. Dip one finger in the cup of water and flatten each cookie ball. Bake at 375 degrees for 8-10 minutes or until lightly browned.

#1194 - Caramel Oatmeal Bars

(by Shirley McNevich)

1 3/4 cups Quaker quick oats (do NOT cook)
1 1/2 cups flour + 1/4 cup flour
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup Parkay margarine (melted)
1 cup chopped salted peanuts
1 cup Nestle's semi-sweet chocolate bits
1 - 12.5oz. jar caramel ice cream topping

In a bowl add oats, 1 1/2 cups flour, brown sugar, baking soda and salt--stir well until mixed. Add melted Parkay--stir until mixed. Remove one cup of the oat mixture--set aside. Press the large portion of the oat mixture into a greased 9 x 13 cake pan (just on the bottom). Bake at 350 degrees for 10-12 minutes or until it just starts to brown. Remove from oven (but DO NOT turn oven off), then cool for 10 minutes. After cooling, sprinkle chopped peanuts and chocolate bits evenly over the top of the baked oatmeal crust. In a bowl add the caramel topping and 1/4 cup flour--stir until smooth. Drizzle the caramel mixture all over the top of the peanuts and chocolate bits (leave 1/4" between the edge of the cake pan and where you start to drizzle the caramel). Sprinkle the 1 cup of extra oat mixture on top. Bake at 350 degrees for 18-22 minutes or until golden brown. Cool completely, then refrigerate until set. Cut into squares or bars.

#1193 - Lemon Frosting/Icing

(by Shirley McNevich)

2/3 cup softened butter (NO substitutes)
4 cups Domino's powdered sugar
1 fresh lemon (room temperature)
1 tsp. lemon zest (grated lemon peel)
4 TBSP fresh lemon juice

Squeeze the lemon and save the juice. Use a grater on the lemon peel to get 1 tsp. of lemon zest--set aside. In a mixer add butter and some of the powdered sugar--beat. Keep adding powdered sugar slowly, beating after each addition. Add lemon zest and lemon juice--beat until mixed, then beat on high for 3 minutes until smooth and fluffy. If too runny, add just a little more powdered sugar and beat again. Taste the frosting--if you want it stronger, add a little more lemon juice.