#1271 - Pineapple Carrots

(by Shirley McNevich)

3 cups coin shaped carrot pieces
1/2 tsp. salt
4 green onions (chopped)
1/4 cup pineapple juice
2 TBSP honey
2 TBSP butter
1 TBSP cider vinegar
1 tsp. cornstarch
1 tsp. soy sauce

In a saucepan add carrot pieces and salt--cover with water, bring to a boil and cook until almost tender--drain and pour them into a bowl. Dissolve the cornstarch in the pineapple juice. Use the same saucepan and add chopped green onions, pineapple juice/cornstarch, honey, butter, cider vinegar, and soy sauce--cook and stir over low heat until boiling. Once boiling, add the carrots--cook and stir until carrots are hot.

#1270 - Nut and Spice Cookies

(by Shirley McNevich)

1 1/2 cups chopped pecans OR chopped walnuts
4 cups flour
1 cup white sugar
1/3 cup water
1 tsp. cinnamon
1 tsp. baking powder
1/4 cup Brer Rabbit LIGHT molasses
1 tsp. allspice
3/4 cup Parkay margarine

In a bowl add flour, chopped pecans/chopped walnuts, and baking powder--stir and set aside. In a large saucepan over low heat add white sugar, light molasses, water, allspice and cinnamon--stir and bring to a boil. Once boiling, remove from heat and add Parkay--stir until Parkay melts. Slowly add flour mixture to the hot mixture--stir. Let the mixture sit on the counter until it's room temperature, then refrigerate it for 1 hour. Remove dough from refrigerator--divide the dough into four equal parts. Take out one on the four dough pieces--return other dough to the refrigerator. Shape the first piece of dough into a round ball. Flour your countertop, place the first dough ball on the flour, and lightly flour the top of the dough. Use a rolling pin to roll the dough 1/8" thick. Use any shape cookie cutters to cut your cookies. Remove other dough from refrigerator--repeat with all cookie dough. Placed cut cookies on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool cookies, then frost or glaze if desired.

#1269 - Beer Bread

(by Aunt Isabelle "Snooky" [McNevich] Worhach)

3 cups SELF-RISING flour
3 TBSP white sugar
1 - 16oz. bottle of your favorite beer
2 TBSP or more butter (melted)

In a large bowl add flour and white sugar--stir. Add the beer--mix with your hands or with a pastry blender until it forms a dough ball. Grease a bread loaf pan. Put the dough into the greased bread pan and work it around with your fingers until the bottom of the pan is covered. Bake at 350 for 45 minutes. Remove from oven, use a brush to baste the whole top of the bread with the melted butter, return to oven and bake 15 minutes longer.

#1268 - Chicken and Tomatoes

(by Shirley McNevich)

2 1/2 lbs. boneless/skinless chicken breasts
salt and pepper to taste
2 TBSP canola oil
2 cups uncooked rice
1 chopped onion
2 1/2 cups chicken broth
1 - 16oz. can chopped tomatoes
1 cup salsa (mild, medium or hot)
1 tsp. garlic powder
1 - 10oz. box frozen peas (thawed and drained)

Cut the chicken breasts into bite sized pieces--add canola oil to a skillet. Add chicken pieces--salt and pepper chicken to your taste, then brown the chicken pieces over medium heat. Remove chicken pieces from skillet--set aside. Put skillet back on burner--add rice and chopped onion--cook and stir for 5 minutes. Add chicken broth, chopped tomatoes, salsa, garlic powder and peas to the rice mixture--stir and bring to a boil, then add chicken pieces. Turn heat to simmer, add a lid and simmer the mixture for 25-30 minutes or until hot and rice is fully cooked.

#1267 - Frozen Coconut Punch

(by Shirley McNevich)

1 - 2 liter bottle Sprite (chilled)
1 - 46oz. bottle Dole pineapple juice (chilled)
1 - 20oz. bottle Dole pineapple juice (chilled)
8oz. Coco Lopez cream of coconut (a little over half of a 16oz. can; add more if you wish; in most grocery stores you will find it in the aisle with the mixed drink items)
2 quarts premium vanilla ice cream

Set the ice cream on your counter until it gets soft. In a large plastic bowl add softened ice cream and all pineapple juice--stir until mixed. Add cream of coconut--stir until mixed. Slowly add Sprite and stir after each addition--continue until all of the Sprite is in the mixture. Pour the mixture into four separate plastic bowls. Put the lids on the bowls and freeze them until they make a thick slush. When ready to serve remove one bowl, stir the mixture, and pour it into a large serving pitcher--pour into glasses. If the mixture has frozen past the slush stage, let it sit on the counter a few minutes before trying to stir it. Remove other bowls as needed, letting them thaw when necessary. It melts pretty quickly so it's not a good idea to try putting all of the mixture into a punch bowl and serving it from there.

#1266 - Shrimp Bread Appetizer

(by Shirley McNevich)

1 loaf French bread
1/3 cup olive oil
1 garlic clove (minced)
2 - 4oz. cans mini salad shrimp (drained)
1/4 tsp. basil
1 - 8oz. Philadelphia cream cheese (softened)

Cut the bread into 1" thick slices, then cut each slice in half horizontally. Place the slices (cut sides up) on to ungreased cookie sheets. In a bowl add olive oil and minced garlic--stir. Brush each bread slice with the olive oil mixture. Bake at 400 degrees for 5-10 minutes or until lightly browned (be careful the bottoms don't burn). In a bowl add drained shrimp and basil--toss. Remove bread from oven. Spread cream cheese on top of each bread slice. Put a small spoonful of the shrimp mixture on top of the cream cheese on each bread slice.

#1265 - Turkey Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 cup chopped/cooked turkey
1 2/3 cups frozen mixed vegetables
1 cup Bisquick
1/2 cup milk
1 egg
1 cup water
1/2 tsp. salt

Grease a 9" pie plate. In a saucepan add the water, salt and the mixed vegetables--cook over medium heat 5-7 minutes, then drain. In a bowl add soup, drained mixed vegetables and chopped turkey--stir. In a separate bowl add the egg--beat. Add the Bisquick and the milk to the beaten egg--stir. Scoop the turkey mixture into the greased pie plate. Spoon the Bisquick batter over the top of the turkey mixture--spread the batter with a spoon to make sure the whole top is covered. Place the pie plate on top of a cookie sheet (to catch drips). Bake at 400 degrees for 30 minutes or until browned.

#1264 - Whooppee Pie Cake

(by Shirley McNevich)

1 box Devil's food cake mix (with pudding in the mix)
1 - 3.5oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1/4 cup canola oil
1 1/2 cups milk
Filling: 2/3 cup white sugar; 1 cup Crisco shortening; 1 cup milk; 1 - 3.5oz. box Jell-O INSTANT vanilla pudding

In a mixer add cake mix powder, chocolate pudding mix, eggs, canola oil and 1 1/2 cups milk--beat on low until blended, then beat on high for 2 minutes. Line TWO 9 x 13 cake pans with wax paper. Pour half of the batter into each cake pan. Bake at 350 degrees for 15 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add white sugar, Crisco--beat. Add 1 cup milk--beat. Add vanilla pudding mix--beat until thick. Remove both cakes from the cake pans--peel off the wax paper. Put one cake back into a cake pan (flat side up). Frost the flat top of this cake with the filling. Place the other cake (flat side down) carefully on top of the filling.

#1263 - Pineapple Carrot Cake

(by Grace Rosenblum - friend)

2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 3/4 cups white sugar
1 cup canola oil
3 eggs
1 tsp. vanilla
2 cups shredded carrots
1 cup Baker's angelflake coconut
1 cup Dole crushed pineapple (drained)
1 cup chopped walnuts
Frosting: 2 cups Domino's powdered sugar; 1 - 3oz. Philadelphia cream cheese (softened); 1 stick butter (softened); 1 tsp. vanilla; 2 tsp. milk (if needed)

Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a bowl--set aside. In a mixer add canola oil, white sugar and eggs--beat. Add vanilla--beat. Add shredded carrots, coconut and walnuts--beat. Add flour mixture slowly--beat until smooth. Remove bowl from mixer--add drained crushed pineapple and stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes. Cool completely. Frosting: in a mixer add butter and cream cheese--beat. Add 1 tsp. vanilla--beat. Add powdered sugar slowly--beat until creamy. If too thick, add the 2 tsp. milk--beat. Frost the cake, then refrigerate.

#1262 - Cinnamon Ball Cake

(by Shirley McNevich)

2 loaves frozen bread dough (thawed)
1 stick butter (melted)
1 cup white sugar
3 tsp. cinnamon
1 cup chopped walnuts or chopped pecans

In a microwave safe bowl add the butter--melt the butter in the microwave. In a separate bowl add white sugar and cinnamon--stir until mixed. Spray a bundt cake pan with Pam. Pinch the bread dough into walnut sized pieces, then roll each dough ball in the melted butter, then in the cinnamon/sugar mixture. Once coated, place the coated dough ball in the bundt pan. Repeat with all dough balls making layers where necessary. Sprinkle chopped nuts in between dough ball layers as you add dough balls, and sprinkle remaining chopped nuts over the top layer. Cover the pan with Saran wrap and let the dough rise on your counter until it doubles in size (about an hour). Remove Saran wrap, then cover the bundt cake pan with foil. Bake (covered) at 350 degrees for 30 minutes. Remove the foil then bake 15 minutes uncovered.

#1261 - Brown Sugar Oatmeal Cake

(by Shirley McNevich)

1 cup Quaker quick oats
1 1/2 cups boiling water
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1/2 cup butter
2 eggs
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
Frosting: 6 TBSP butter; 1/2 cup Domino's dark brown sugar (packed); 1 cup Baker's angelflake coconut; 1/2 cup chopped nuts (optional); 1 tsp. vanilla

In a bowl add oats and boiling water--stir, then let it sit for 20 minutes. In a mixer add 1/2 cup butter, white sugar, 1 cup brown sugar--beat. Add eggs--beat. Add baking soda, baking powder, salt and cinnamon--beat. Add cooled oat mixture--beat. Add flour slowly--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan over low heat add 6 TBSP softened butter--stir and melt the butter. Add 1/2 cup brown sugar--stir until dissolved. Add coconut, chopped nuts and vanilla--stir and cook over low heat about 5 minutes until thickened. Spread frosting over the cake. Once it cools to room temperature, refrigerate the cake.

#1260 - Brown Sugar Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup butter (melt after measuring)
3 - 8oz. Philadelphia cream cheese (softened)
1 cup Libby's canned pumpkin
2/3 cup Domino's dark brown sugar (packed)
1/4 cup good quality maple syrup
2 tsp. vanilla
3 slightly beaten eggs
1/2 cup caramel ice cream topping (comes in a jar)

In a bowl add graham cracker crumbs, white sugar and melted butter--stir. Press the graham cracker mixture into the bottom (and slightly up the side) of a 9" springform cheesecake pan. Bake the crust at 325 degrees for 9 minutes--cool completely after baking. In a mixer add cream cheese--beat. Add brown sugar, maple syrup and vanilla--beat. Add pumpkin--beat. Remove bowl from mixer--add slightly beaten eggs to the batter and fold them in using a spoon. Pour batter on top of the cooled crust in the springform pan. Bake at 325 degrees for 1 hour or until almost set. Cool completely, then drizzle caramel ice cream topping over the top of the cheesecake. Refrigerate overnight.

#1259 - Mini M & M Bars

(by Shirley McNevich)

3/4 cup Parkay margarine
1 1/2 cups white sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/2 cup Hershey's cocoa
1/4 tsp. salt
1 tsp. baking powder
1 bag mini M & M's

In a mixer add Parkay, white sugar, eggs and vanilla--beat. Add cocoa, salt and baking powder--beat. Slowly add flour--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Spread as many mini M & M's over the top as you wish. Bake at 350 degrees for 25 minutes (do not overbake). Cool completely, then cut into bars or squares.

#1258 - Cake Flour Coconut Cupcakes

(by Shirley McNevich)

2 1/4 cups cake flour (sift after measuring)
1 1/2 cups white sugar
2 tsp. baking powder
1 tsp. salt
1/3 cup canola oil
1 cup milk
1 1/2 tsp. vanilla
2 eggs
Baker's angelflake coconut (for sprinkling)

Separate the eggs--in a mixer add the egg whites and 1/2 cup white sugar--beat until peaks form, then set aside. In a mixer add 1 cup white sugar, canola oil, and egg yolks--beat. Add baking powder, salt and vanilla--beat. Add milk slowly--beat. Slowly add cake flour--beat until smooth. Remove bowl from mixer and add beaten egg whites--stir until mixed. Put cupcake liners into muffin tins. Fill each liner 1/2 full with batter. Sprinkle some of the coconut on top of each cupcake. Bake at 375 degrees for 12-15 minutes or until they spring back into shape when touched lightly.

#1257 - Peanut Butter Cupcakes

(by Shirley McNevich)

1/2 cup Jif peanut butter
2 cups flour (measure, then sift)
1/2 cup Crisco
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups Domino's dark brown sugar (packed)
3/4 cup milk
2 eggs

In a mixer add peanut butter and Crisco--beat. Add vanilla--beat. Add eggs--beat. Add brown sugar--beat. Add salt, baking powder--beat. Add milk--beat. Slowly add sifted flour--beat. Put cupcake liners into muffin tins. Fill each liner 1/2 full with peanut butter batter. Bake at 375 degrees for 15-20 minutes--press the tops to see if they spring back. If they spring back, they're done. Cool completely, then lightly frost each cupcake with smooth peanut butter or your own frosting recipe.

#1256 - Vanilla Cookies

(by Shirley McNevich)

1 cup butter
1 cup white sugar
2 eggs
2 tsp. vanilla
3 cups flour
1/2 tsp. baking soda
1 tsp. salt

Frosting: 1/2 box Domino's powdered sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp imitation vanilla; 1.5 TBSP milk

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, baking soda and salt--beat. Slowly add flour--beat. Flour your counter, place the batter on top of the flour, and flour the top of the batter--roll out with a rolling pin to about 1/4" thick. Cut batter with cookie cutters. Place cookies on to greased cookie sheets. Bake at 375 degrees for 8 minutes. Remove cookies from trays and place on paper towels until they are room temperature. Frosting: feed powdered sugar, margarine, 2 tsp. vanilla and milk in mixer--beat. The longer you beat it the creamier it gets. Use food coloring to make the color you desire. Frost the cookies.

#1255 - Cake Pan Cheesecake

(by Aunt Eileen [Knouse] Carter)

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
3 TBSP white sugar
3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
1 tsp. vanilla
3 eggs

In a bowl add graham cracker crumbs, melted butter and 3 TBSP white sugar--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add vanilla and 3/4 cup white sugar--beat. Add eggs--beat until smooth. Pour batter into the cake pan over the graham cracker crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool completely, then refrigerate overnight. If you wish, you can top the cheesecake with your favorite pie filling (strawberry, blueberry, cherry, etc.).

#1254 - Rhubarb Crunch

(by Shirley McNevich)

1 cup flour (sift after measuring)
3/4 cup Quaker quick oats
1 cup Domino's dark brown sugar (packed)
1/2 cup melted butter
1 tsp. cinnamon
4 cups diced rhubarb
1 cup white sugar
2 TBSP cornstarch
1 cup water
1 tsp. vanilla

In a bowl add sifted flour, oats, brown sugar, melted butter and cinnamon--mix with your hands until crumbly. Press HALF of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread the diced rhubarb on top of the crumb mixture. In a saucepan over NO heat add white sugar and corn starch--stir. Slowly add the water and stir while adding so cornstarch doesn't get lumpy. Add vanilla--stir. Turn heat on medium and cook/stir the cornstarch mixture until it gets thick and clear. Pour the hot mixture evenly over the diced rhubarb. Sprinkle the other half of the crumb mixture over the top of the cornstarch mixture. Bake at 350 degrees for 1 hour. Cut into squares and serve warm (with a little cold milk poured on top if you wish).

#1253 - Brown Sugar Coconut Cake

(by Shirley McNevich)

1 2/3 cup flour
1 cup white sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
1/3 cup Crisco shortening
1 egg
2/3 cup milk
1 tsp. vanilla
Frosting: 3 TBSP melted butter; 4 TBSP cream; 2/3 cup Domino's dark brown sugar (packed); 1/2 cup Baker's angelflake coconut

In a mixer add white sugar, shortening and egg--beat. Add salt--beat. Add baking powder and vanilla--beat. Add milk--beat. Slowly add flour--beat until mixed then beat for 3 minutes. Pour batter into 9 x 13 greased cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frosting: in a bowl add melted butter and cream--stir. Add brown sugar--stir until mixed. Add coconut--stir. When cake is done, remove from oven and spread frosting on HOT cake. Turn oven to broil and put cake in the oven under the broiler until frosting starts to bubble. Cool completely.

#1252 - Sour Cream Strawberry Salad

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
1 - 8oz. can Dole crushed pineapple (drained)
2 - 10oz. bag frozen sliced strawberries (thawed--do NOT drain)
1 cup boiling water
3 bananas (peeled and sliced into coin shaped pieces--don't slice until ready to add)
1 cup chopped walnuts (optional)
1 pint Breakstone's sour cream

In a large pot add Jell-O and boiling water--stir until dissolved. Add drained crushed pineapple, thawed strawberries (and juice), sliced bananas and nuts--stir until mixed. Scoop half of the mixture into a 2 qt. casserole dish and refrigerate it for 2 hours or until firm. Remove from refrigerator, spoon all of the sour cream over the top and smooth it out. Scoop the rest of the strawberry mixture on top of the sour cream. Refrigerate overnight before serving.