#1312 - Chop Suey Cake

(by Rachel Guarini - friend)

2 cups flour
2 tsp. baking soda
2 cups white sugar
2 eggs
1 - 20oz. can Dole crushed pineapple
1 cup chopped nuts (optional)
Frosting: 1 - 8oz. Philadelphia cream cheese; 1 stick butter (softened); 2 cups Domino's powdered sugar; 1 tsp. vanilla

In a mixer add eggs and white sugar--beat. Add crushed pineapple and baking
soda--beat. Remove bowl from mixer--add chopped nuts and stir until mixed. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes. Frosting: in a mixer add cream cheese and butter--beat.Add vanilla--beat. Slowly add powdered sugar--beat until creamy. When cake has cooled, frost the cake.

#1311 - Rice and Cabbage Casserole

(by Shirley McNevich)

1 head cabbage (washed and shredded)
1/4 cup canola oil
1 tsp. salt
1/2 tsp. pepper
1lb. ground chuck
1 onion (diced)
1 - 32oz. jar good quality spaghetti sauce
2 cups cooked rice
1 - 8oz. bag shredded mozzarella cheese

In a Dutch oven over medium heat add canola oil and cabbage--stir and cook until cabbage is tender. In a separate pan over medium heat add ground chuck, salt, pepper and onions--stir and cook meat until browned. Add spaghetti sauce and cooked rice to the ground chuck--stir. Grease a 3qt. casserole dish. Put half of the meat sauce on the bottom of the casserole dish. Put half of the cabbage on top of the meat sauce. Add the rest of the meat sauce and half of the shredded mozzarella on top of the cabbage. Add the rest of the cabbage on top of the meat sauce. Sprinkle the other half of the shredded mozzarella cheese on the top of the cabbage. Bake at 350 degrees for 20-30 minutes or until hot all the way through.

#1310 - Evaporated Milk Banana Pudding

(by Shirley McNevich)

about 70 Nilla Wafers
1 cup white sugar
3 TBSP cornstarch
1/4 tsp. salt
2 - 12oz. cans Carnation evaporated milk (NOT condensed)
2 beaten eggs
3 TBSP butter
2 tsp. vanilla
5 ripe bananas (peeled and cut into coin shaped pieces)
1 - 8oz. Cool Whip (thawed)

Use a 2 1/2 quart glass bowl--use about half of the Nilla Wafers to line the bottom and the sides of the bowl with wafers. In a saucepan over medium heat add white sugar, cornstarch, salt, and the first can of Carnation milk--stir until cornstarch is dissolved. Add second can of Carnation milk--stir. Add beaten eggs--stir with a whisk. Add butter--stir and cook until boiling and the milk thickens, then turn heat to low and cook for one more minute. Remove saucepan from heat--add vanilla and stir. Let the mixture cool for 10 minutes. Pour half of the milk mixture on top of the wafers in the bowl. Spread half of the coin shaped banana pieces on top of the milk mixture. Make another layer with the rest of the wafers. Add the rest of the bananas to the rest of the milk mixture in the saucepan--stir. Spoon the milk/wafer mixture on top of the last wafer layer. Let is cool to room temperature, then refrigerate overnight. Top with Cool Whip before serving.

#1309 - Chocolate Zucchini Cupcakes

(by Shirley McNevich)

Batter: 2 cups shredded zucchini; 3 eggs; 2 cups white sugar; 3/4 cup canola oil; 2 tsp. vanilla; 2 cups flour; 2/3 cup Hershey's cocoa; 1 tsp. baking soda; 1 tsp. salt; 1/2 tsp. baking powder; 3/4 cup Nestle's MILK chocolate bits

Frosting: 1/2 cup Jif peanut butter; 1/3 cup softened butter; 1 TBSP milk; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add eggs and white sugar---beat. Add canola oil, vanilla and shredded zucchini--beat. Add cocoa, baking soda, salt, baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add milk chocolate bits--stir with a spoon. Fill cupcake tins with paper cupcake liners--fill each liner 1/2 full with the batter. Bake at 325 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely, then frost. Frosting: in a mixer add butter, milk and vanilla--beat. Add peanut butter--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3 minutes or until smooth.

#1308 - Quick Black Bottom Cupcakes

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 egg
1/3 cup white sugar
1/8 tsp. salt
1 - 6oz. bag Nestle's chocolate chips
1 box Devil's Food cake mix
2 TBSP Parkay margarine

In a mixer add cream cheese, egg, white sugar and salt--beat. Remove bowl from mixer--add chocolate bits and stir. Transfer this mixture into another bowl so you can use the mixer again. In the mixer, prepare Devil's Food cake mix according to box directions BUT add 2 TBSP Parkay--beat. Line cupcake tins with paper cupcake liners. Fill each cupcake liner about 1/2 full with cake batter. Drop 1 heaping teaspoon of the cream cheese mixture into the center of the batter in each cupcake liner. Bake at 350 degrees for 25-35 minutes.

#1307 - Chocolate M and M Cookies

(by Shirley McNevich)

2 1/2 cups flour
3/4 cup Hershey's cocoa
1 tsp. baking powder
1/4 tsp. salt
2 sticks softened butter
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
2 eggs
2 tsp. vanilla
1/4 cup hot water
1 to 2 cups regular size M & M's candies
1/2 cup chopped nuts (optional)

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add cocoa, baking powder, salt, and vanilla--beat. Add flour slowly--beat. Add hot water--beat. Remove bowl from mixer--add M & M's and chopped nuts--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for about 8 minutes. Let them sit on baking sheets for 2-3 minutes before removing them using a spatula. Place cookies on paper towels to cool. Do a test cookie to figure out baking time.

#1306 - Baked Chicken and Broccoli

(by Shirley McNevich)

4 boneless/skinless chicken breast halves (cooked and cut into bite sized pieces)
canola oil for frying (about 2 TBSP)
salt and pepper to your taste
1 1/2 cups uncooked instant rice
1 1/4 cups milk
1 - 10oz. box frozen chopped broccoli (thawed and drained)
8oz. Velveeta cheese (cubed)
1/2 cup Miracle Whip salad dressing
3 or 4 slices buttered bread

Place raw chicken breasts on a cutting board one at a time--salt and pepper each side, then pound it with a meat tenderizer. Repeat with all chicken breasts. In a skillet over medium heat add a little canola oil--cook chicken on each side until center is no longer pink. Remove chicken pieces from skillet and cut each breast into bite sized pieces. In a bowl add chicken pieces, rice, milk, chopped broccoli, cubed cheese and Miracle Whip--stir with a spoon. Pour mixture into a greased 9 x 13 baking dish evenly. Break buttered bread into bite sized pieces and place them evenly over the top of the broccoli mixture. Bake uncovered at 350 degrees for 30-40 minutes or until center is hot.

#1305 - Pink Salad

(by Pat Klase - friend)

1 - 12oz. Carnation evaporated milk (refrigerate overnight before using) OR 1 - 8oz. Cool Whip
1 medium sized can Dole crushed pineapple (do not drain)
1 - 3oz. box cherry Jell-O
1 - 3oz. Philadelphia cream cheese (softened and cubed)
1/2 cup white sugar
15 maraschino cherries (drained and cut into pieces)

In a saucepan over medium heat add crushed pineapple/juice and white sugar--stir and bring to a boil. Remove saucepan from heat--add cherry Jell-O powder and stir. Add cream cheese and the cherry pieces--stir until cream cheese is melted and mixture is smooth. Let the mixture cool to room temperature. In a mixer add cold Carnation milk--beat until it gets fluffy. Remove from mixer--add pineapple mixture to the beaten milk mixture--stir. Pour mixture into a serving bowl--refrigerate overnight before serving. Keep refrigerated. If using Cool Whip instead of Carnation milk just fold it into the pineapple mixture before refrigerating.

#1304 - Parmesan Asparagus

(by Shirley McNevich)

1lb. fresh asparagus spears
2 TBSP olive oil
1 tub fresh grated Parmesan cheese
black pepper (to your taste)
1/4 cup balsamic vinegar

Wash the asparagus. In a large bowl, add asparagus spears and olive oil--carefully toss to coat asparagus spears with olive oil. Arrange the asparagus spears on a cookie sheet in a single layer. Sprinkle black pepper on top of asparagus spears (to your taste). Sprinkle Parmesan cheese on top of the asparagus spears (as much as you like). Bake at 450 degrees for 10-12 minutes or until asparagus spears are done to your liking (crisp, soft, etc.). Remove from oven and drizzle balsamic vinegar on top of asparagus spears before serving.

#1303 - Mini Pineapple Upside Cakes

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained BUT save the juice)
1/3 cup Parkay margarine (melted) + 2 TBSP Parkay margarine (NOT melted)
2/3 cup Domino's dark brown sugar (packed)
1 box yellow OR pineapple cake mix
1 jar maraschino cherries (drained)

In a bowl add brown sugar and melted Parkay--stir. Grease cupcake tins--do not use cupcake liners. Put about a teaspoonful of the brown sugar mixture into cupcake cups until you run out. Use your fingers to pat down the brown sugar mixture so they cover the bottoms of each cup. Place a drained cherry into the center of each cupcake. Place a tablespoonful of drained pineapple on each cupcake--spread it out using the spoon. Prepare the cake mix according to box directions BUT replace the water with the same amount of pineapple juice (that you saved earlier), and also add 2 TBSP Parkay margarine. Scoop enough batter into each cupcake cup until each is 2/3 full--repeat with all cupcake cups. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool them at least 5 minutes, then use a knife to loosen them and flip them upside down on to a serving plate.

#1302 - Ham Dip

(by Shirley McNevich)

4 cans deviled ham
onion flakes
parsley flakes
2 - 8oz. Philadelphia cream cheese (softened)

In a bowl add cream cheese--stir with a spoon until creamy. Add deviled ham--stir until mixed. Add onion flakes and parsley flakes a little at a time--stir. Taste. Add more onion flakes and parsley flakes to your taste--stir. Serve with good quality crackers.

#1301 - Peach Dump Cake

(by Shirley McNevich)

1 - 24.5oz. can Del Monte sliced peaches (in heavy syrup)
1/2 cup fresh blueberries
1/2 cup chopped pecans
1 box Duncan Hines yellow cake mix (do NOT mix according to box directions)
1/2 cup butter (melted)

Grease a 9 x 13 cake pan. Pour peaches/syrup and blueberries into the greased cake pan. Sprinkle the cake mix powder evenly over the top of the peaches and blueberries--stir the cake mix through the peaches and blueberries lightly with a spoon. Sprinkle the pecans evenly over the top of the mixture. Drizzle melted butter evenly over the top of the mixture. Bake at 350 degrees for 35-40 minutes or until top is browned.

#1300 - Egg Casserole

(by Shirley McNevich)

7 slices buttered white bread
1 cup shredded cheddar cheese
8oz. fresh mushrooms
2 TBSP butter
8oz. to 1lb. sausage (loose or in casings--if in casings cut into coin shaped pieces)
1 cup milk
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
6 eggs

In a skillet over medium heat add butter--melt. Add mushrooms--cook until tender, then drain. In the same skillet add sausage--cook until browned--drain. Grease a 9 x 13 glass baking dish. Line the bottom with buttered bread, cutting to fit where necessary. If there's bread left over, cube it and spread evenly over the other bread. Sprinkle layers of shredded cheddar cheese, mushrooms, and sausage over the bread layer. In a bowl add eggs--beat with a fork. Add milk, salt, paprika and dry mustard--beat with a fork. Pour egg mixture over the top of the casserole. Cover dish with foil. Bake at 350 degrees for 25 minutes--test to make sure eggs are not runny.

#1299 - Cake Mix Carrot Cake Plus

(by Shirley McNevich)

1 Betty Crocker super moist carrot cake mix (do NOT mix according to box directions)
1/2 cup water
1/2 cup canola oil
2 TBSP Parkay margarine
4 eggs
1 - 8oz. can Dole crushed pineapple (do not drain)
1/2 cup chopped nuts
1/2 cup Baker's angelflake coconut
1/2 cup raisins (optional)
Frosting: 6oz. Philadelphia cream cheese; 4 TBSP softened butter; 2 cups Domino's powdered sugar; 2 tsp. vanilla

In a saucepan add raisins--cover them with water. Turn heat to medium, bring to a boil, boil for 5 minutes, then drain and set aside. In a mixer add Parkay and eggs--beat. Add oil, pineapple with juice and cake mix powder--beat slow until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add chopped nuts, coconut and drained raisins--stir. Pour batter into a greased angelfood cake pan. Bake at 350 degrees for 35 minutes. Cool 20 minutes, then dump it on to a cake plate--cool completely. Frosting: in a mixer add cream cheese and butter--beat well. Add powdered sugar--beat. Add vanilla--beat until smooth. Refrigerate frosting for a few minutes, then frost the cake. Keep refrigerated.

#1298 - Chicken and Vegetable Casserole

(by Shirley McNevich)

2 cups cooked chicken (bite sized pieces)
2 cups fresh cut green beans
2 cups bite sized celery pieces
1 1/2 cups sliced fresh carrots
1/4 to 1/2 cup chopped onion
3/4 cup green bell pepper (bite sized pieces)
1 - 14.5oz. can diced tomatoes (do NOT drain)
1/4 cup melted butter
3 TBSP Minute brand quick cooking tapioca
2 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper
1 - 2.8oz. can French's french fried onions

In a large bowl add green beans, celery, carrots, chopped onions, green peppers, chicken pieces and diced tomatoes/juice. Add melted butter, quick tapioca, white sugar, salt and pepper--use a wooden spoon to mix carefully. Pour everything into a greased glass baking dish (about 2 1/2 quart size). Cover with foil and bake at 350 degrees for 50 minutes. Remove from oven, remove foil, sprinkle french fried onions over the top--return to oven and bake uncovered 20 minutes longer or until vegetables are tender.

#1297 - Cookie Sheet Cheesecake

(by Shirley McNevich)

Crust: 2 cups flour; 2 sticks Parkay margarine (softened); 2 TBSP white sugar
Filling: 1 - 8oz. Cool Whip (thawed); 2 - 8oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar
Topping: 1 can pie filling (cherry, strawberry or blueberry)

In a mixer add Parkay and white sugar--beat. Add flour--beat. Spread dough evenly on a greased cookie sheet. Bake at 350 degrees for about 18 minutes or until golden brown. Cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add Cool Whip--beat. Spread cream cheese mixture evenly on top of cooled crust. Refrigerate the cookie sheet mixture for 1 hour, then remove from refrigerator and spread pie filling on top. Keep refrigerated.

#1296 - Nutty Chocolate Cookies

(by Shirley McNevich)

16 squares Baker's semi-sweet baking chocolate
3/4 cup Domino's dark brown sugar (packed)
1/4 cup softened butter
2 beaten eggs
2 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
2 cups chopped nuts (walnuts, pecans, etc.--whatever you like)

In a large microwave safe bowl add 8 unwrapped squares of chocolate--microwave according to box directions until melted. Remove bowl from microwave--add brown sugar, softened butter, beaten eggs and vanilla--stir with a spoon until mixed. Add flour and baking powder--stir with a spoon. Use a cheese/cabbage grater to grate the other 8 squares of chocolate--add grated chocolate and chopped nuts to batter--stir. Drop by tablespoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-14 minutes or until set--remove from oven, let them cool for 1 minute before removing from cookie sheets. Place cookies on paper towels to cool.

#1295 - Layered Cream Cheese Bars

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs (you can make your own if you wish); 1/4 cup white sugar; 1/3 cup Parkay margarine (melted)

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 1 egg; 3/4 cup Baker's angelflake coconut; 3/4 cup chopped nuts (your choice of kind); 1 - 6oz. bag Nestle's semi-sweet chocolate chips

In a bowl add graham cracker crumbs, 1/4 cup white sugar and melted Parkay--stir to mix. Press mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 5 minutes. Remove pan from oven--set aside and let cool to room temperature. In a mixer add cream cheese, 1/2 cup white sugar and egg--beat. Spread cream cheese mixture evenly on top of cooled crust. Sprinkle coconut, chopped nuts, and chocolate chips evenly on top of cream cheese mixture. Use the back of a spoon to LIGHTLY press the coconut, nuts and chocolate chips into the cream cheese layer. Bake at 350 degrees for 25-30 minutes or until light brown. Cool completely, then cut into bars or squares. Keep refrigerated.

#1294 - Apple Danish Bars

(by Shirley McNevich)

Crust: 2 1/2 cups flour; 1 tsp. salt; 1 cup Crisco shortening; 1 egg yolk; milk
Filling: 1 cup Kellogg's corn flakes (crushed fine); 8 cups of tart apple pieces (granny smith or macintosh); 1 cup white sugar; 1 tsp. cinnamon; 1 egg white
Frosting: 1 cup Domino's powdered sugar (sifted); 3 tsp. milk

In a measuring cup add egg yolk--save egg white for later. Use a fork to beat the egg yolk, then add enough milk so the egg yolk/milk mixture measures 2/3 cup. In a bowl add flour, salt and Crisco--mix with your hands or with a pastry blender. Add egg yolk mixture--mix with your hands or with a pastry blender until you end up with a ball of dough. Separate the dough ball into two equal pieces. Place flour on your counter--place one dough ball on the flour, flour the top of the dough and roll it out into a rectangle using a rolling pin (to the size of the following pan). Spray a 15 1/2" x 10 1/2" x 1" jelly roll pan. Place the rolled dough on the greased jelly roll pan--form it using your hands so it fits in the bottom and up the sides of the pan. Spray the inside of this dough with Pam. Sprinkle the finely crushed corn flake crumbs evenly over the crust. Wash, peel, core and cut apples into slices--once you have 8 cups of apples, spread them evenly on top of the corn flake layer. In a bowl add white sugar and cinnamon--stir. Sprinkle the cinnamon mixture on top of the apples. Roll the second dough ball (as you did previously) and make it large enough to cover the top of the pan. Carefully add the dough to the top--spray the touching edges of each dough with Pam and pinch them together so the apples won't bake out. Use a sharp knife and cut slits in the top dough. In a cup add egg white--beat with a fork until foamy. Use a pastry brush to brush the top of the dough with the egg white. Bake at 375 degrees for 50 minutes or until golden brown. In a bowl add powdered sugar and 3 tsp. milk--stir. Drizzle the frosting evenly over the top crust. Cool completely, then cut into bars.

#1293 - Fixed Up Box Cake

(by Shirley McNevich)

1 box any brand/flavor cake mix EXCEPT angelfood cake or cake mix which asks you to add oil
2 TBSP Parkay margarine

Follow box directions for making the cake batter BUT add the Parkay to the batter--beat until smooth. Follow box directions for baking the cake.