#1455 - Apple Butter Cake

(by Shirley McNevich)

2 1/2 cups CAKE flour
1 tsp. baking powder
1/2 tsp. salt
1 cup white sugar
1 tsp. baking soda
3/4 cup apple butter
2 eggs
1 cup Breakstone's sour cream
2 tsp. vanilla
1/2 cup softened Parkay margarine
Topping: 1/2 cup Domino's dark brown sugar (packed); 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 cup chopped nuts

In a mixer add white sugar, eggs and vanilla--beat. Add Parkay--beat. Add sour cream and apple butter--beat. Add salt, baking soda and baking powder--beat. Slowly add cake flour--beat until mixed, then beat for 2 minutes. Pour 1/2 of batter into a greased 9 x 13 cake pan. In a separate bowl add brown sugar, cinnamon, nutmeg and chopped nuts--stir until mixed. Sprinkle 1/2 of the nut mixture on top of the batter in the cake pan. Spoon the rest of the batter on top of the nut mixture. Sprinkle the rest of the nut mixture on top of the batter. Bake at 350 degrees for 35-45 minutes.

#1454 - Rhubarb Pudding

(by Shirley McNevich)

2 cups rhubarb (washed and cut into bite sized pieces)
1 cup white sugar
2 eggs
1/2 cup milk
1/4 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. lemon zest
dots of butter

In a bowl add eggs--beat with a whisk. Add white sugar--beat. Add milk--beat. Add flour--beat. Add baking powder--beat. Add salt--beat. Add lemon zest--beat. Add rhubarb pieces--stir with a spoon just until mixed. Pour batter into a buttered 9 x 13 cake pan. Dot butter pieces all of the top of the mixture. Bake at 375 degrees for 30-35 minutes. Cool completely. Serve with whipped cream or topping if desired.

#1453 - Yellow Cream Cheese Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 beaten eggs
1 stick Parkay margarine (softened)
1 - 3oz. Philadelphia cream cheese (softened)
3 1/2 cups Domino's powdered sugar
2 beaten eggs

In a large bowl add cake mix, 2 beaten eggs and softened Parkay--stir until mixed (batter is thick so you may need to use your hands). Spread batter into a greased 9 x 13 cake pan. In a mixer add 2 beaten eggs, softened cream cheese--beat. Slowly add powdered sugar--beat. Pour the cream cheese mixture evenly on top of the cake batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness.

#1452 - Apple Bundt Cake

(by Shirley McNevich)

6 baking apples (washed, peeled, cored and cut into bite sized pieces)
5 TBSP white sugar
2 tsp. cinnamon
3 cups flour
2 cups white sugar
1 cup canola oil
4 beaten eggs
1/4 cup orange juice
3 tsp. baking powder
3 1/2 tsp. vanilla
1 tsp. salt

In a bowl add 5 TBSP white sugar, cinnamon--stir. Add all apple pieces to cinnamon sugar mixture--toss and combine until coated. In a separate bowl add flour, 2 cups white sugar, baking powder, and salt--stir until mixed. Add canola oil, beaten eggs, orange juice, and vanilla--stir just until mixed. Grease a tube cake pan or bundt cake pan. Pour half of the batter into the greased pan. Spread half of the apples evenly on top of the batter. Pour the rest of the batter over the apple layer. Spread the rest of the apples over the top. Bake at 350 degrees for 1 hour to 1 hour 30 minutes--test after 1 hour. The top should be golden brown and inserted toothpick should come out clean and apples should be tender. Let it cool 15 minutes, then invert it on to a cake plate.

#1451 - Peaches and Cream

(by Shirley McNevich)

3/4 cup flour
1 - 3.75oz. box Jell-O vanilla pudding mix (NOT instant)
1 tsp. baking powder
1 beaten egg
1/2 cup milk
3 TBSP butter (melted)
1 - 16oz. can DelMonte peach slices (drain but save the juice)
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar + 1 TBSP white sugar
1/2 tsp. cinnamon

In a bowl add flour, pudding mix and baking powder--stir. In a separate bowl add beaten egg, milk and melted butter--stir until mixed. Pour the egg mixture into the flour mixture--stir until mixed. Grease an 8 x 8 glass baking dish. Spread the pudding mixture into the bottom of the greased dish. Cut the drained peaches into bite sized pieces and spread them evenly on top of the pudding mixture. In a mixer add cream cheese, 1/2 cup white sugar and 1/3 cup of the reserved peach juice--beat until smooth. Pour the cream cheese mixture evenly on top of the peaches. In a bowl add cinnamon and 1 TBSP white sugar--stir with a spoon. Sprinkle the cinnamon sugar mixture evenly on top of the cream cheese mixture. Bake at 325 degrees for 45 minutes. Cool completely, then refrigerate.

#1450 - Blue Cheese Dip

(by Shirley McNevich)

1 - 4oz. crumbled blue cheese
1 - 16oz. Breakstone's sour cream
1 envelopes Hidden Valley ranch salad dressing mix (dry)
1 cups Hellmann's mayo

In a bowl add sour cream, Hidden valley mixes, and mayo--stir until mixed. Add crumbled blue cheese--stir until mixed. Refrigerate until cold. Use as a vegetable dip or salad dressing.

#1449 - Tomato Soup Ham Balls

(by Shirley McNevich)

1lb. ground chuck
2lb. ground pork
2.5 lbs. ground ham
3 eggs
3 cups cracker crumbs
2 cups milk
Sauce: 2 - 10.75oz. cans Campbell's tomato soup (do NOT add water); 2 tsp. dried mustard; 3/4 cup cider vinegar; 2 1/2 cups Domino's dark brown sugar (packed)

In a large bowl add ground chuck, pork and ham--mix with your hands until blended. In a bowl add eggs--beat with a whisk, then add them to the meat mixture. Add cracker crumbs and milk to the meat mixture--mix with your hands until well blended. Shape the entire mixture into quarter-sized or 50 cent piece-sized balls. Spray a 9 x 13 glass baking dish with Pam. Place the ham balls into a single layer in the bottom of the greased dish. In a separate bowl add tomato soup, dried mustard, cider vinegar and brown sugar--stir with a spoon until well mixed. Pour the tomato soup mixture over the top of the ham balls. Bake uncovered at 350 degrees for 1 hour.

#1448 - Microwave Potato and Onions

(by Shirley McNevich)

6 to 8 red potatoes (washed, peeled and sliced)
1 envelope Lipton onion soup mix
3 TBSP melted butter
1/8 tsp. pepper (or more to your taste)
2 TBSP water

Grease a 2 qt. microwave safe casserole dish with Pam. In a large bowl add 1/2 of the envelope of onion soup mix, melted butter, pepper and water--stir until mixed. Add sliced potatoes--stir/toss to coat. Pour the mixture into the greased casserole dish. Cover the casserole dish with Saran wrap. Microwave on high for 6 minutes--uncover, stir, re-cover, then microwave on high for 4 to 6 minutes longer or until potatoes are tender. Top with shredded cheese if you wish.

#1447 - Hamburger and Biscuits

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 CUP Campbell's mushroom soup
1 can Campbell's cream of chicken soup
2 - 3oz. Philadelphia cream cheese
1/4 cup Heinz ketchup
1/4 cup milk
1 tube Pillsbury biscuits

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and brown the meat. Add the mushroom soup and cream of chicken soup--stir. Add cream cheese, milk and ketchup--stir and cook until cream cheese melts and everything is hot. Pour the mixture into a greased 9 x 13 glass baking dish. Open the biscuit can and arrange the biscuits to cover the whole top of the hamburger mixture. Bake at 375 degrees for 15-20 minutes or until biscuits are done.

#1446 - Chocolate Peanut Butter Pie

(by Shirley McNevich)

Crust: 6 squares Baker's semi-sweet baking chocolate; 1 1/2 cups chopped peanuts (plus extra for sprinkling); 1 TBSP butter
Filling: 3/4 cup butter; 3/4 cup Jif peanut butter; 1/2 cup Domino's dark brown sugar (packed); 5 1/4 cups Cool Whip (thawed); 1/4 cup Cool Whip (thawed) to frost the top of the pie

Grease a 9" pie plate. Melt the chocolate according to box directions--add 1 TBSP butter to the melted chocolate--stir until butter is melted. Add chopped peanuts--stir. Press the chocolate mixture into the bottom and up the sides of the greased pie plate. Refrigerate the crust until cold. Filling: in a mixer add 3/4 cup butter, peanut butter and brown sugar--beat. Remove bowl from mixer--add 5 1/4 cups Cool Whip--stir with a spoon just until mixed. Pour the batter into the chilled chocolate crust. Refrigerate overnight. The next day, spread the 1/4 cup Cool Whip over the top of the pie. Sprinkle extra chopped peanuts over the top of the Cool Whip.

#1445 - Coconut Seven Up Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O vanilla instant pudding
4 eggs
1/4 cup canola oil
1 - 10oz. bottle 7Up soda
Frosting: 4 beaten eggs; 1 1/2 cups white sugar; 1 TBSP flour; 1 - 14oz. bag Baker's angelflake coconut; 1 - 20oz. can Dole crushed pineapple (drained)

In a mixer add cake mix, pudding mix, eggs, canola oil, and 7Up--slowly turn mixer on low just until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a saucepan add 4 eggs--beat with a whisk. Turn heat to low. Add white sugar--stir. Add flour--stir and bring to a boil. Once boiling, remove from heat and add coconut and drained crushed pineapple--stir. Let it cool to room temperature, then stir the frosting. Frost the cake.

#1444 - Parmesan Chicken

(by Shirley McNevich)

1 beaten egg
1/8 tsp. salt
1 cup flour
1/2 tsp. olive oil
1/2 cup fresh grated Parmesan cheese
1/2 cup fine Italian bread crumbs
4 boneless/skinless chicken breasts
1/4 cup canola oil

In a bowl add egg--beat. Add 1/8 tsp. salt and olive oil--beat. In a separate bowl add Parmesan cheese and Italian bread crumbs--stir until mixed. Salt and pepper both sides of the chicken breasts to your taste. Spread the flour on a dinner plate. Place one piece of chicken on flour, flip it on flour to coat the other side, then shake off the excess flour. Repeat with all chicken pieces. Dip one of the floured pieces of chicken into the olive oil mixture, then dip it into the Parmesan cheese mixture until both sides are coated. Repeat with all chicken pieces, then let them rest for 15 minutes. Add 1/4 cup canola oil to a skillet over medium heat--add chicken pieces and brown them on both sides. Once browned, turn heat back to low and cook and turn chicken until chicken is tender and done (cut one open to test for doneness).

#1443 - Apple Walnut Cake

(by Julie [Eddinger] Solomon - friend)

3 cups flour
2 cups white sugar
1 cup canola oil
3 eggs
3 to 4 baking apples (peeled, cored and chopped finely)
1 cup chopped walnuts
2 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt

In a mixer add eggs, canola oil and white sugar--beat. Add vanilla, baking soda, cinnamon and salt--beat. Add flour slowly--beat. Remove bowl from mixer--add chopped apples and chopped walnuts--stir just until mixed. Pour batter into a greased 9 x 9 OR 9 x 13 glass baking dish. Bake at 350 degrees for 50-60 minutes.

#1442 - Cheeseburger Pie

(by Aunt Janie [McNevich] Baranowski)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Grease a 9" pie plate--set aside. In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--brown the meat until done, then drain. Spread the beef mixture into the greased pie plate. Sprinkle the cheddar cheese on top of the meat mixture. In a bowl add eggs--beat with a whisk. Add milk--beat. Add Bisquick--beat. Spread the Bisquick mixture over the top of the cheese. Bake at 400 degrees for 25 minutes or until inserted knife comes out clean. Let it cool a few minutes before cutting to give it time to set.

#1441 - Coca Cola Roast Beef

(by Shirley McNevich)

1 - 2.5lb. to 3lb. sirloin tip roast
1 envelope Lipton onion soup mix
1 can regular Coca Cola (not diet)

Place sirloin tip roast in a Dutch oven. Pour the can of Coke all over the roast, then sprinkle the onion soup mix all over the roast. Place aluminum foil over the top, then place the Dutch oven lid on top of the foil. Bake in the oven at 300 degrees for 3 to 4 hours or until tender.

#1440 - Cheesy Bacon Dip

(by Aunt Janie [McNevich] Baranowski)

1 - 8oz. Philadelphia cream cheese
6 slices of bacon (fried, drained and crumbled)
1/4 cup spicy brown mustard
1/2 cup shredded mozzarella cheese

Unwrap cream cheese and place it on a microwave safe plate. In a bowl add crumbled bacon and mustard--stir. Spread the mustard mixture evenly over the block of cream cheese. Sprinkle the shredded mozzarella cheese evenly on top of the mustard mixture. Microwave on high for 45 seconds or until mozzarella cheese is melted. Serve warm with good quality crackers.

#1439 -Broccoli and Cheddar Cheese Casserole

(by Aunt Janie [McNevich] Baranowski)

1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/2 cup milk
2 tsp. French's yellow mustard
1lb. frozen or fresh broccoli (if frozen, thawed and drained)
1 cup shredded cheddar cheese
2 slices buttered bread (cut into bite sized pieces)

If using fresh broccoli, cook it with water and 1 tsp. salt until crisp tender, then drain. In a bowl add mushroom soup, milk and mustard--stir until mixed. Add shredded cheese--stir. Add broccoli--stir gently. Spray a 2qt. casserole dish with Pam--pour the mixture into the greased casserole dish. Spread buttered bread pieces on top. Bake at 350 degrees for 30-40 minutes or until broccoli is tender.

#1438 - Homemade Marinara Sauce

(by Aunt Janie [McNevich] Baranowski)

1 - 18oz. can Hunt's tomato paste
4 cups hot water
3 - 14.5oz. cans diced tomatoes with garlic, basil and oregano

In a saucepan over medium heat add tomato paste and water--stir until mixed. Add all of the diced tomatoes--stir and cook until it just starts to boil. Turn heat to simmer, then simmer for 15 minutes (stir occasionally). Serve over hot pasta or as a dipping sauce with bread sticks.

#1437 - Party Meatballs

(by Aunt Janie [McNevich] Baranowski)

1 - 16oz. can Ocean Spray jellied cranberry sauce
1 - 12oz. bottle Heinz chili sauce
1 - 2lb. frozen pre-cooked cocktail sized meatballs (or make your own)

Thaw the meatballs--drain if necessary. In a large saucepan over low heat add cranberry sauce and chili sauce--stir and cook until smooth and hot. Add thawed meatballs--stir to coat, then stir and cook until meatballs are cooked all the way through. Serve with toothpicks. If using a crockpot, add cranberry sauce and chili sauce--stir. Add meatballs--stir. Cover and cook on high for 4 hours (stir occasionally).

#1436 - Sour Cream Dip

(by Aunt Janie Baranowski)

1 cup mayo
1 cup Breakstone's sour cream
1 1/2 tsp. seasoned salt
1 1/2 TBSP dried onions
1 1/2 TBSP dried parsley flakes
1 1/2 tsp. dill weed

In a bowl or a mixer add mayo and sour cream--beat. Add salt, dried onions, parsley flakes and dill weed--beat until mixed. Chill. Use as a dip or salad dressing.