#1404 - Easy Seafood Casserole

(by Shirley McNevich)

1 - 6oz. can lump crab meat (more if you wish)
1 - 12oz. Stouffer's macaroni and cheese
1 - 10.75oz. can Campbell's cream of shrimp soup
2 slices buttered bread

Thaw the macaroni and cheese. In a bowl add thawed macaroni and cheese, crab meat and soup--stir until mixed. Pour the mixture into a greased casserole dish. Break the buttered bread into bite sized pieces and place them evenly on top. Bake at 350 degrees for 30-35 minutes or until bread crumbs are browned and casserole is hot.

#1403 - Lemon Jell-O Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix (do NOT mix according to box directions)
1 - 3.5oz. box lemon Jell-O (gelatin, NOT pudding)
3 eggs
1/2 cup canola oil
1 cup water
Topping: 2 cups Domino's powdered sugar; 1/3 cup lemon juice; 2 tsp. vanilla

In a mixer add cake mix powder, lemon Jell-O powder, eggs, canola oil, and water--beat on low until mixed, then beat at medium speed 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. Remove from oven and use a fork to poke holes all over the top and through the cake--set aside. In a bowl add powdered sugar, lemon juice and vanilla--stir. Spoon the topping evenly over the warm cake. Cool completely, then refrigerate.

#1402 - Lemon Chiffon Pie

(by Shirley McNevich)

1 - 9" baked pie crust
1/2 TBSP Knox gelatin powder (unflavored)
1/3 cup cold water
1 cup white sugar
4 egg yolks
4 egg whites
lemon zest and juice from one fresh lemon
1/8 tsp. salt

In a bowl add gelatin powder and cold water--stir with a spoon until mixed, then set aside. In a double boiler (over medium heat) add egg yolks--stir until broken. Add lemon zest, lemon juice and salt--stir. Add 1/2 cup of the white sugar--stir and cook until mixture thickens. Once thickened, remove from stove--add gelatin/water mixture to the egg yolk mixture--beat with a whisk. Let the mixture cool to room temperature. In a mixer add egg whites--beat while slowly adding the other 1/2 cup white sugar--beat until stiff. Remove from mixer--add lemon mixture to the egg white mixture--stir. Pour the whole mixture into the baked pie crust. Refrigerate until cold.

#1401 - Easy Fudge Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 4.6oz. box Jell-O chocolate pudding mix (NOT instant)

Cook chocolate pudding mix according to box directions. In a large bowl add hot pudding and dry cake mix--stir until mixed. Pour half of the bag of chocolate chips into the batter--stir. Pour the batter into a greased 9 x 13 cake pan. Sprinkle the rest of the chocolate chips evenly over the top of the batter. Bake at 350 degrees for 30-35 minutes. Cool completely--frost if desired or sprinkle powdered sugar on the top of the cake.

#1400 - Cinnamon Zucchini Cake

(by Shirley McNevich)

3 eggs
2 cups white sugar
1 cup canola oil
1 TBSP vanilla
1 tsp. salt
1/4 tsp. baking powder
1 TBSP cinnamon (less if you prefer)
2 tsp. baking soda
1 cup chopped nuts
4 TBSP Hershey's cocoa
2 cups grated zucchini
2 cups flour

In a mixer add eggs, white sugar and canola oil--beat. Add vanilla, salt and baking powder--beat. Add cinnamon and baking soda--beat. Add cocoa--beat. Add grated zucchini--beat. Slowly add flour--beat. Add chopped nuts--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Frost as desired.

#1399 - Cheddar Cheese Log

(by Shirley McNevich)

1 - 4oz. Philadelphia cream cheese (softened)
4oz. sharp cheddar cheese (grated)
1/4 cup grated onion
1 small garlic clove (minced)
1/3 cup + 2 TBSP finely chopped walnuts
2 TBSP finely chopped parsley
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 1/2 tsp. curry powder
1 tsp. dried dill

In a bowl add softened cream cheese, grated sharp cheddar cheese, grated onion and minced garlic--stir with a spoon. Add 1/3 cup chopped walnuts--stir until mixed. Cover the bowl and refrigerate it for 1 hour. Place a sheet of wax paper on your counter. Remove bowl from refrigerator and scrape cheese mixture on to the wax paper. Use your hands and form the cheese mixture into a log about 1" thick. In a bowl add chopped parsley, 2 TBSP chopped walnuts, paprika, chili powder, curry powder and dried dill--stir until mixed. Use a spoon and make a line of the spice mixture the same length as the cheese log. Roll the cheese log on the spice mixture and make sure all parts of the cheese log get covered with spices. Wrap the log in a fresh piece of wax paper and refrigerate until cold. Serve with good quality crackers.

#1398 - Maraschino Cherry Nut Bread

(by Shirley McNevich)

1 cup white sugar
1/2 cup Crisco shortening
2 eggs
2 tsp. baking powder
2 1/4 cups flour
1 to 2 tsp. salt
1/2 cup milk
2 tsp. vanilla
1/4 cup maraschino cherry juice
3/4 cup chopped black walnuts
1/3 cup to 1/2 cup chopped maraschino cherry pieces (drain cherries and dry them on paper towels before chopping them)

In a mixer add white sugar, Crisco and eggs--beat. Add milk, cherry juice--beat. Add salt, baking powder and vanilla--beat. Remove bowl from mixer--add flour, cherry pieces and chopped walnuts--stir just until mixed. Place batter into a greased loaf pan. Bake at 350 degrees for 50-65 minutes--test with a toothpick for doneness. Remove bread from pan as soon as you take it out of the oven.

#1397 - Cheddar Cheese Potato Casserole

(by Shirley McNevich)

6 red potatoes
2 cups shredded cheddar cheese
1/4 cup butter + 1 TBSP butter
1 1/2 cups Breakstone's sour cream (set on the counter for 30 minutes before using)
1/3 cup (or more) chopped onions
1 tsp. salt
1/2 tsp. pepper

Cook potatoes in their skins in boiling water until tender--test with a fork. Let them cool until room temperature, then peel the potatoes. Place peeled potatoes in a bowl and refrigerate them for 1 hour. Remove potatoes from refrigerator and shred them on the coarse side of a cabbage grater. In a saucepan over low heat add 1/4 cup butter, shredded cheddar cheese--stir and cook until melted and smooth. Remove saucepan from heat--add sour cream, chopped onions, salt and pepper--stir. Add cheese mixture to grated potatoes--stir carefully. Pour whole mixture into a greased casserole dish. Dot pieces of the 1 TBSP butter on top. Bake at 350 degrees for 40 minutes or until hot throughout.

#1396 - Moist Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/2 cups milk
1/2 cup white sugar
2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)

Prepare white cake according to box directions using a greased 9 x 13 cake pan. Remove from oven, let it cool for 15 minutes. While it's cooling, prepare sauce--in saucepan over medium heat add milk, white sugar and 1/2 cup of the coconut--stir and bring to a boil, then turn heat to simmer. Simmer sauce for 1 minute. Poke holes all over the top and through the cake using a fork. Spread the coconut sauce evenly over the top of the cake so it soaks into the holes. Cool the cake completely. In a bowl add Cool Whip and the remaining coconut--stir, then spoon it evenly on to the top of the cake. Sprinkle extra coconut on top if you wish. Refrigerate overnight.

#1395 - Tomato Noodle Casserole

(by Shirley McNevich)

1/2 lb. wide egg noodles
1 chopped onion
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 - 15oz. and 1 - 8oz. can Hunt's tomato sauce
1 - 8oz. shredded mozzarella cheese
2 slices of buttered bread (cut into bite sized pieces)

Cook and drain noodles according to bag directions. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook until beef is browned. Add both cans of tomato sauce to the beef--stir, then simmer for 10 minutes. Add cooked noodles to the sauce--stir. Pour entire mixtue into a greased 2 1/2 quart casserole dish. Sprinkle the shredded cheese over the top. Place the buttered bread pieces on top of the cheese. Bake at 350 degrees for 20-30 minutes or until bread is golden brown.

#1394 - Pineapple Coconut Pudding Cake

(by Kim [Knecht] Bickel - friend)

1 box Duncan Hines yellow cake mix
extra eggs if necessary
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 4.6oz. box Jell-O vanilla pudding (NOT instant)
2 cups milk
1 cup Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)

In a mixer prepare cake mix according to box directions BUT use 3 eggs no matter what box directions say (some call for 1 or 2 eggs, but you must use 3). Pour batter into a greased 9 x 13 glass baking dish. Bake it according to box directions--test with a toothpick for doneness. As soon as cake is removed from oven use a fork and poke holes all over the top and through the cake. Pour the whole can of crushed pineapple and its juice evenly over the top of the cake. Let the cake cool to room temperature. Prepare the vanilla pudding mix according to box directions BUT only use 2 cups of milk (no matter what box directions say). Cool pudding to room temperature, then spread it evenly over the pineapple layer of the cake. Spread the Cool Whip evenly over the pudding layer. Sprinkle the coconut evenly over the top of the Cool Whip layer. Refrigerate overnight.

#1393 - Zucchini and Carrot Casserole

(by Kim [Knecht] Bickel - friend)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
3 cups shredded zucchini (remove any seeds before shredding)
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onion and zucchini--stir until mixed. Pour mixture into an greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#1392 - Overnight Vegetable Salad

(by Shirley McNevich)

Vegetables: 1 - 16oz. can shoe peg corn (drained); 1 - 16oz. can French cut green beans (drained); 1 cup peas (if frozen--drain); 1 cup chopped celery; 1 cup chopped carrots; 1 chopped green bell pepper; 1 chopped onion
Sauce: 1/2 cup canola oil; 3/4 cup cider vinegar; 1 cup white sugar; 1 tsp. celery seed; 1 TBSP water; 1 tsp. salt

In a saucepan over medium heat add canola oil, cider vinegar, white sugar, celery seed, water and salt--stir and bring to a boil, then remove from heat. Let the sauce mixture cool to room temperature. In a large bowl add shoe peg corn, green beans, peas, celery, carrots, green bell peppers and onions--toss. Stir the cooled sauce, then pour it all over the vegetables. Carefully toss or stir until vegetables are well coated. Refrigerate overnight. Stir before serving.

#1391 - Crockpot Cranberry Chicken

(by Marg Naugle - friend)

3 to 4 lbs. chicken pieces
1/2 tsp. salt (or more to your taste)
1/4 tsp. pepper (or more to your taste)
1/2 cup chopped celery
1/2 cup chopped onions
1 - 16oz. can Ocean Spray whole cranberry sauce
1 cup Kraft BBQ sauce (or your favorite brand)

In a crockpot add BBQ sauce and cranberry sauce--stir. Add chopped onions, chopped celery, salt and pepper--stir until mixed. Carefully add chicken pieces and make sure they are covered with sauce. Put the lid on the crockpot--turn crockpot on high for 4 hours, OR turn crockpot on low for 6 to 8 hours.

#1390 - Tutti Frutti Lemon Dessert

(by Shirley McNevich)

2 - 8oz. cans Dole pineapple chunks
1 - 16oz. can Dole fruit cocktail
2 TBSP lemon juice
1 - 11oz. can Dole mandarin orange slices
2 bananas (peeled and cut into coin shaped pieces)
1/2 cup Baker's angelflake coconut
a box and a half of 3.5oz. Jell-O instant lemon pudding mix
1 - 8oz. Cool Whip (thawed)

In a bowl add pineapple chunks, fruit cocktail, mandarin oranges, coconut, lemon juice--do not stir yet. Sprinkle all of the pudding powder over the top. Carefully toss the mixture until mixed. Refrigerate until cold. Remove from refrigerator, add banana pieces--stir. Serve with Cool Whip on top of each serving.

#1389 - Frozen Fruit Salad

(by Shirley McNevich)

1 - 12oz. frozen orange juice (thawed)
1/2 cup lemon juice
2 - 8oz. cans Dole crushed pineapple (do not drain)
3 cups cold water
2 cups white sugar
4 bananas (peeled and cut into coin shapes pieces)
1 - 10oz. jar maraschino cherries (do not drain)

In a large bowl add thawed orange juice, lemon juice, crushed pineapple and its juice, water, white sugar--stir until mixed. Add sliced bananas and maraschino cherries with juice--stir. Freeze until it forms a slush mixture, then stir and serve.

#1388 - French Cheesecake

(by Shirley McNevich)

Crust: 1 3/4 cups graham cracker crumbs; 1/4 cup white sugar; 6 TBSP Parkay margarine (melted)
Filling: 2 - 8oz. Philadelphia cream cheese; 1 1/4 cups white sugar; 2 envelopes Dream Whip
Topping: any flavor pie filling

In a bowl add graham cracker crumbs, 1/4 cup white sugar and melted margarine--stir. Press the mixture on to the bottom and up the sides of a 9 x 9 greased baking dish. Bake the crust at 375 degrees for 10 minutes, then cool completely. In a mixer prepare both envelopes of Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and 1 1/4 cups white sugar--beat. Add prepared Dream Whip to the cream cheese mixture--beat. Pour the batter into the baked crust. Refrigerate until very cold, then top with your favorite pie filling if you wish.

#1387 - Scratch Peach Cobbler

(by Shirley McNevich)

6 cups sliced fresh peaches (peeled)
1 1/3 cups white sugar + 4 TBSP white sugar
4 TBSP flour + 2 cups flour
1 tsp. cinnamon
3 tsp. baking powder
1 tsp. salt
2/3 cup canola oil
2 TBSP milk
2 beaten eggs

Grease a 9 x 13 glass baking dish--set aside. In a bowl add peach slices, 1 1/3 cups white sugar, 4 TBSP flour, and cinnamon--stir until mixed, then spread the mixture evenly into the greased baking dish. In a separate bowl add canola oil, beaten eggs, milk--stir. Add baking powder and salt--stir. Add 4 TBSP white sugar--stir. Add 2 cups flour--stir until mixed. Pour the flour mixture evenly over the peach mixture in the baking dish. Bake at 375 degrees for 30 minutes.

#1386 - Strawberry Banana Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks
1 - 11oz. can Dole mandarin orange slices
1 - 3.5oz. Jell-O instant lemon pudding mix
1 cup (or more) fresh strawberry pieces
1 cup coin-shaped sliced bananas

Open the pineapple chunks and mandarin orange slices--drain but save the juice. Prepare the lemon instant pudding mix but substitute the saved juice for the milk on the box directions. In a bowl add drained pineapple chunks, drained mandarin orange slices and strawberry pieces--add the prepared lemon pudding and stir carefully. Refrigerate the mixture until cold. When ready to serve, remove from refrigerator, slice the bananas and add to the mixture--stir.

#1385 - Layered Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup softened butter
5 eggs
1 - 29oz. can Libby's pumpkin
1/2 cup Domino's dark brown sugar (packed)
2/3 cup milk
1 tsp. pumpkin pie spice
Cool Whip
Topping: 1/2 cup white sugar; 1/4 cup softened butter; 1/2 cup chopped pecans

In a large bowl add the whole box of yellow cake mix. Measure out 1 cup of the cake mix for later--leave the rest in the bowl. Add 1/2 cup softened butter and 1 beaten egg to the cake mix in the bowl--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 cake pan--set aside. In a mixer add 4 eggs--beat. Add brown sugar--beat. Add pumpkin pie spice and pumpkin--beat. Slowly add milk--beat. Pour the batter on to the crust in the cake pan--set aside. In a separate bowl add 1 cup reserved yellow cake mix, 1/2 cup white sugar, 1/4 cup softened butter, and the chopped pecans--mix until it forms crumbs. Sprinkle the pecan mixture evenly on top of the pumpkin batter in the cake pan. Bake at 350 degrees for 45-55 minutes. Cool completely, then refrigerate overnight. Serve with Cool Whip.