#1830 - Orange Cottage Cheese Salad

(by Shirley McNevich)

1 - 3oz. box orange Jell-O

1 - 24oz. container small curd cottage cheese

1 - 15.5oz. can Dole crushed pineapple (drained)

1 - 11oz. can Dole mandarin oranges (drained)

4oz. Cool Whip (thawed)

In a bowl add orange Jell-O mix and cottage cheese--stir until mixed. Add drained pineapple and drained oranges--stir. Add Cool Whip--stir. Refrigerate until cold.

#1829 - Swirled Fudge

(by Shirley McNevich)

3 cups Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
4 TBSP butter
dash of salt
2 tsp. vanilla
1 cup chopped nuts (optional)
2 cups mini marshmallows

Line an 8" square fudge pan with foil. In a saucepan over low heat add chocolate bits, Eagle milk, 2 TBSP of the butter and the salt--stir/cook just until all of the chocolate bits are melted. Remove from heat--add vanilla and chopped nuts--stir. Pour the mixture into the prepared fudge pan. In a separate saucepan over low heat add 2 TBSP butter and the mini marshmallows--cook/stir until melted. Spread the melted marshmallow mixture over the top of the fudge batter. Use a tableknife to swirl the marshmallow through the fudge. Cool to room temperate, then refrigerate overnight. The next day, dump fudge on to a cutting board, peel off the foil and cut fudge into squares.

#1828 - Rich Pumpkin Custard Pie

(by Shirley McNevich)

1 TBSP flour
1 1/2 cups white sugar
1 tsp. cinnamon
1 tsp. salt
5 beaten eggs
2 cups Libby's canned pumpkin
1 quart whole milk
1 tsp. melted butter
1 unbaked pie crust dough

Grease a pie plate with Pam--insert pie dough, flute the edges, and spray the inside with Pam. In a bowl add flour, white sugar, cinnamon and salt--stir. Add beaten eggs--stir. Add pumpkin--stir. Add melted butter--stir. Slowly add milk--stir. Pour mixture into prepared pie dough. Place on a cookie sheet and bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 40 minutes longer. Test with a tableknife for doneness.

#1827 - No Crust Pear Pie

(by Betty [Forney] Brosious - friend)

4 cups sliced/peeled bartlett pears
1/2 cup white sugar
1 TBSP cornstarch
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
2 TBSP chopped almonds
3/4 cup flour
1/3 cup Domino's dark brown sugar (packed)
1/2 tsp. baking powder
1/8 tsp. salt
1/4 cup cold butter

In a bowl add white sugar, cornstarch, cinnamon, ginger and nutmeg--stir. Add sliced pears--toss to coat. Spray a pie plate with Pam--pour the pear mixture into the greased pie plate. Sprinkle the chopped almonds over the top. In a bowl add flour, brown sugar, baking powder and salt--stir. Add cold butter--cut in the butter using a pastry blender until it makes crumbs. Sprinkle the crumb mixture all over the pears. Bake at 350 degrees for 40-45 minutes or until golden brown. Cool completely. Refrigerate.

#1826 - Creamy Cheesecake

(by Shirley McNevich)

1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup melted butter
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3 eggs
2 tsp. vanilla
1 - 8oz. Breakstone's sour cream (ROOM temperature)
1 - 21oz. can any berry flavor pie filling

In a bowl add graham cracker crumbs, melted butter and white sugar--stir. Press the mixture into the bottom of a greased 9" springform cake pan. In a mixer add cream cheese--beat. Add eggs and vanilla--beat. Add Eagle milk--beat until smooth. Pour batter into prepared crust. Bake at 300 degrees for 50-55 minutes or until set. Remove from oven--spread sour cream over the top--return to oven and bake 5 minutes longer. Cool completely. Refrigerate overnight. Place pie filling on top before serving (if desired).

#1825 - Blueberry Pudding Pound Cake

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
1 - box yellow butter flavor cake mix
1 - 3oz. Jell-O vanilla instant pudding mix
4 eggs
2 tsp. vanilla
2 cups fresh blueberries (washed and drained)
Domino's powdered sugar for sprinkling

In a mixer add cream cheese--beat. Add oil, eggs and vanilla--beat. Add pudding mix--beat. Slowly add cake mix--beat just until mixed. Remove bowl from mixer--add blueberries--stir with a spoon (batter will be very thick). Pour batter into a greased and floured 9" tube cake or bundt cake pan. Bake at 325 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate. Cool completely, then dust with powdered sugar before serving.

#1824 - Sour Cream Bundt Cake

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks softened butter
1 3/4 cups white sugar
2 eggs
2 tsp. vanilla
1 cup Breakstone's sour cream
Domino's powdered sugar for sprinkling OR glaze for drizzling

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking powder, salt and vanilla--beat. Add sour cream--beat. Slowly add flour--beat. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 55-65 minutes. Cool 20 minutes, then invert it on to a cake plate. Cool completely, then dust with powdered sugar OR glaze as desired.

#1823 - Cinnamon Frosting

(by Shirley McNevich)

1/4 cup Crisco shortening
2 tsp. vanilla
1/8 to 1/4 tsp. cinnamon (depending on how strong you want the cinnamon taste)
2 1/4 cups Domino's powdered sugar
2-3 TBSP milk

In a mixer add Crisco, vanilla and cinnamon--beat. Slowly add powdered sugar--beat. Slowly add milk--beat until mixed, then beat on high until creamy. If too runny, add a little more powdered sugar. If too stiff, add a little more milk. Beat again after any additions.

#1822 - Cheesecake Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
2 tsp. vanilla
3 1/2 cups Cool Whip (thawed)
1 - ready-made graham cracker crust
sliced fresh strawberries (or other berries)

In a mixer add cream cheese, white sugar and vanilla--beat until smooth. Remove bowl from mixer--add Cool Whip--stir with a spoon until mixed. Pour batter into the graham cracker crust. Refrigerate overnight. Place sliced strawberries over the top before serving.

#1821 - Caramel Pie

(by Shirley McNevich)

1 1/3 cups Domino's dark brown sugar (packed)
4 TBSP milk + 4 cups milk
2 beaten eggs
4 TBSP flour
1/2 tsp. vanilla
1 baked pie crust

Bake a pie crust dough--set aside. In a saucepan over low heat add brown sugar and 4 TBSP milk--cook/stir until mixture is brown and smooth--remove from heat and set aside. In a bowl add flour and beaten eggs--stir until mixed. Slowly add 4 cups milk and vanilla--stir until mixed. Add milk mixture to the saucepan with the brown sugar mixture--put it back on the burner (low heat)--stir/cook until boiling. Boil/stir until smooth and thickened. Remove from heat--let it cool slightly. Pour the mixture into the baked pie dough. Cool completely.

#1820 - Applesauce Custard Pie

(by Shirley McNevich)

1 unbaked pie crust dough
3 eggs
1/2 cup white sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups plain applesauce (unsweetened and no cinnamon)
1/2 cup milk

Spray a pie plate with Pam--insert pie dough, flute the edges and spray the inside of the dough with Pam. In a mixer add eggs--beat. Add white sugar--beat. Add cinnamon and salt--beat well. Remove bowl from mixer--add applesauce and milk--stir with a spoon until mixed. Pour batter into pie dough. Bake at 450 degrees for 10 minutes. Without opening oven door, reduce heat to 350 degrees and bake 35 minutes longer.

#1819 - Peach Frosting

(by Shirley McNevich)

1 ripe peach (washed, peeled, pitted and sliced in half)
1 1/2 TBSP softened butter
1 1/2 cups Domino's powdered sugar
1 tsp. vanilla

Place 1/2 of the ripened peach in a bowl--mash it with a potato masher until well mashed. In a mixer add butter, powdered sugar and vanilla--beat until creamy. Add 2 TBSP of the mashed peach--beat. If frosting is too thick, add a little more mashed peach and beat again. If frosting is too thin, add a little more powdered sugar and beat again. Once you have the correct consistency, beat on high for 2 minutes.

#1818 - Four Bean Crockpot and Beef

(by Shirley McNevich)

1 - 16oz. can Bush's baked beans (regular style)
1 - 16oz. can string beans (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can butter beans (drained)
1/2 lb. ground chuck
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 cup Domino's dark brown sugar (packed)
1 tsp. cider vinegar
1 tsp. yellow mustard
1 cup white sugar
1 1/2 cups ketchup

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned and is broken into pieces--drain. In a crockpot add baked beans, drained string beans, drained kidney beans, drained butter beans--stir until mixed. Add brown sugar, vinegar, mustard, white sugar and ketchup--stir until mixed. Add ground chuck mixture--stir until mixed. Cover and cook in crockpot for 4 hours (medium or high depending on your crockpot).

#1817 - Chocolate Chip Pumpkin Cake

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp. ginger
2 cups white sugar
1 tsp. baking soda
4 eggs
1 cup canola oil
2 cups Libby's canned pumpkin
1 1/2 cups bran flakes cereal
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup chopped nuts

Sift the flour into a bowl. Add baking powder, salt, cinnamon, ground cloves, allspice, ginger, baking soda, and white sugar--stir. In a mixer add eggs--beat until foamy. Add pumpkin, canola oil and bran flakes--beat until well mixed. Remove bowl from mixer--add the flour/spice mixture--stir with a wooden spoon just until mixed. Add chocolate bits and nuts--stir just until mixed. Pour batter into an UNgreased 10" tube cake pan. Bake at 350 degrees for 1 hour to 1 hour 10 minutes--test with a toothpick for doneness. Cool before removing from pan. Glaze as desired.

#1816 - Quick Pumpkin Pancakes

(by Shirley McNevich)

2 cups ready-mixed boxed buttermilk pancake mix
1 1/2 cups water
2/3 cup canned pumpkin

You want to mix these like brownies--just until moistened. In a bowl add pancake mix, water, and pumpkin--stir just until mixed. In a greased skillet over medium heat pour in enough batter to make the pancake size you want--cook until bottom is browned, then use a spatula to flip the pancake and cook until other side is browned. Repeat with all batter.

#1815 - Cheese Appetizers

(by Shirley McNevich)

1 cup grated sharp cheddar cheese
2 sticks softened butter
1 cup flour
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 cup rice krispies cereal

In a bowl add cheddar cheese, butter, flour, salt and cayenne pepper--mix with your hands to form dough (like pie dough). Add rice krispies--mix into the dough. Roll the dough into small balls--place dough balls on greased cookie sheets, then flatten each with your thumb. Bake at 375 degrees for 10-12 minutes until lightly browned. Best to try one as a test to check baking time in your oven.

#1814 - Whole Wheat Rolls

(by Shirley McNevich)

1/3 cup warm water
1 TBSP honey
1 envelope active dry yeast
4 TBSP flax seeds
2 1/4 cups flour
1 3/4 cups whole wheat flour
1 cup warm skim milk
2 TBSP olive oil
1 1/2 tsp. salt
1 egg white (lightly beaten)

In a bowl add warm water and honey--stir with a whisk. Add yeast--stir with a whisk. Let the mixture stand until it gets foamy (7-10 minutes). In a grinder add 3 TBSP of the flax seeds--grind to medium fine. In a bowl add ground flax seeds in the bottom, then add both flours--stir with a whisk. Make a well in the center of the flour. In a separate bowl add warm skim milk, olive oil, and salt--stir. Pour the milk mixture and the yeast mixture into the well in the flour--stir until dough forms. Knead the dough on a floured counter 5-10 minutes or until smooth. Place the dough in a lightly greased bowl--turn the dough so it gets greased all over. Leave the dough in the bowl and cover the bowl with a damp towel for 45 minutes. Remove the dough from the bowl and knead the dough lightly on a floured counter. Divide the dough into 16 dough balls. Place dough balls on greased cookie sheets. Cover the dough balls with a damp towel for 45 minutes. Remove the towel and brush each roll with the beaten egg white. Sprinkle the un-ground flax seeds over the top of the rolls. Bake at 375 degrees for 20 minutes or until lightly browned.

#1813 - Puffed Raisin Cookies

(by Shirley McNevich)

1 cup regular seedless raisins
1/2 cup golden seedless raisins
1 cup water
1 cup softened Parkay margarine
1 1/2 cups white sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3 1/2 cups flour
white sugar for rolling

In a saucepan add both types of raisins and the water--cook/stir over medium heat until all of the water is absorbed, then remove saucepan from heat and cool them to room temperature. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add baking soda, salt and vanilla--beat. Add flour--beat. Remove bowl from mixer--add cooled raisins--stir with a spoon. Place some white sugar in a bowl. Form batter into 1" balls--roll each ball in the white sugar, then place on greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#1812 - Brown Sugar Brownies

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 stick softened butter
2 eggs
2 squares Baker's unsweetened baking chocolate (melted according to box directions)
1/2 cup flour
1 cup chopped walnuts

In a bowl add brown sugar and butter--stir. Add eggs--stir until mixed. Add melted chocolate--stir. Add flour--stir. Add chopped walnuts--stir. Pour batter into a greased 8 x 8 cake pan. Bake at 325 degrees for 25 minutes.

#1811 - Foil Baked Haddock

(by Shirley McNevich)

1 stick butter
1/4 cup A1 steak sauce
1/4 cup lemon juice
2lb. frozen haddock (thawed)
paprika for sprinkling

Melt the butter. Add A1 steak sauce and lemon juice to melted butter--stir. Cut fish into serving size pieces. Rip off a piece of heavy duty aluminum foil and spray it with Pam. Crimp the two ends of the foil into the shape of a boat. Place one fish piece in the center of the foil boat. Pour some of the butter sauce on the fish. Repeat making a foil boat for each piece of fish and pour butter sauce over each. Place all of the foil boats on a cookie sheet. Bake at 350 degrees for 20-30 minutes. Sprinkle the fish pieces with paprika before serving.