#1861 - Fresh Raspberry Muffins

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 TBSP baking powder
1/2 tsp. salt
2 beaten eggs
1 cup light cream
1/2 cup canola oil
1 tsp. lemon extract
1 1/2 cups fresh red raspberries (washed and drained)

In a bowl add flour, white sugar, baking powder and salt--stir. Add beaten eggs, light cream, canola oil and lemon extract--stir just until mixed. Add raspberries--stir just until mixed. Line muffin tins with cupcake liners--fill each 2/3 full with the batter. Bake at 375 degrees for 18-20 minutes. You can substitute blueberries for the red raspberries in this recipe.

#1860 - Black and White Cheesecake Brownies

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet MINI chocolate chips
1/2 cup white sugar
1/4 cup softened butter
2 beaten eggs
1 tsp. vanilla
1/2 tsp. salt
2/3 cup flour
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 TBSP softened butter; 2 eggs; 2 TBSP milk; 1 TBSP flour; 1/2 tsp. vanilla

Remove 1 1/4 cups of the mini chocolate chips--melt them according to bag directions and set it aside. In a bowl add 1/2 cup white sugar and 1/4 cup softened butter--beat with a spoon until creamy. Add 2 beaten eggs--beat with a spoon. Add 1 tsp. vanilla and salt--stir with a spoon. Add melted chocolate (that you set aside) and flour--stir just until mixed. Pour batter into a greased 9" square cake pan. In a mixer add cream cheese--beat. Add 1/2 cup white sugar, 2 TBSP softened butter and 2 eggs--beat. Add milk and 1/2 tsp. vanilla--beat. Add 1 TBSP flour--beat. Remove bowl from mixer--add remaining mini chocolate chips from the bag--stir until mixed. Pour the cream cheese batter evenly over the chocolate batter in the pan. Bake at 350 degrees for 35-45 minutes. Cool completely. Cut into squares.

#1859 - Strawberry Pineapple Dessert

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
1 - 16oz. can Dole crushed pineapple (drained but save the juice)
2 bananas (peeled and sliced into coin shaped pieces)
2 cups mini marshmallows
1 beaten egg
1 cup white sugar
1 - 4oz. Philadelphia cream cheese (softened)
2 TBSP flour
2 TBSP softened butter
1 envelope Dream Whip (made according to envelope directions)

Prepare Jell-O according to box directions. Cool it to room temperature, then refrigerate until it starts to gel. Remove Jell-O from refrigerator--add crushed pineapple, bananas and marshmallows--stir until mixed, then refrigerate. In a saucepan over low heat add beaten egg, white sugar, pineapple juice, flour and cream cheese--cook/stir until it thickens, then remove from heat. Add softened butter--stir until mixed. Cool to room temperature. Remove Jell-O from refrigerator--spoon the cream cheese mixture all over the top of the Jell-O, then refrigerate overnight. When ready to serve, spread prepared Dream Whip over the top.

#1858 - Lemon Icebox Cookies

(by Shirley McNevich)

3/4 cup softened butter
1 egg
1/2 tsp. baking soda
1/8 to 1/4 tsp. salt
1 or 2 lemons (room temperature)
1 cup white sugar
3 cups flour

In a mixer add butter and white sugar--beat. Add egg, salt and baking soda--beat. Cut and squeeze one lemon--squeeze juice into a measuring cup until you have 1/4 cup lemon juice (using second lemon if necessary)--add juice to batter in mixer and beat. Grate the lemon rind until you have 2 TBSP of lemon zest--add to batter in mixer and beat. Slowly add flour--beat. Divide the dough into two equal amounts, then roll each dough piece into a log. Wrap each log in Saran Wrap and refrigerate overnight. The next day, remove one log from the refrigerator and unwrap it. On a cutting board, use a sharp knife to slice the dough into 1/4" thick cookies. Place cookies on greased cookie sheets. Sprinkle some extra white sugar on the top of each cookie. Bake at 350 to 375 degrees for 10-12 minutes. Best to do a test cookie to determine baking time for your oven. Repeat with remaining cookie dough.

#1857 - Cake Mix Peach Crisp

(by Shirley McNevich)

6 fresh peaches (washed, peeled, and sliced)
1/4 cup water
2 TBSP flour
1/2 cup white sugar
1/2 cup Domino's dark brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3 TBSP Parkay margarine + 1 stick Parkay margarine (melted)
1 box Duncan Hines white OR yellow cake mix
1/2 cup chopped nuts

In a saucepan add 3 TBSP Parkay, the water and the sliced peaches--cook/stir over low heat for 5 minutes or until peaches are tender. Remove from heat--add flour, white sugar, brown sugar, cinnamon and nutmeg--stir. Pour the mixture into the bottom of a greased 9 x 13 glass baking dish. Sprinkle the dry cake mix evenly over the top. Drizzle the melted margarine over the top of the cake mix. Sprinkle the chopped nuts over the top. Bake at 350 degrees for 25 minutes or until topping is golden brown.

#1856 - Peanut Butter Oatmeal Bars

(by Shirley McNevich)

1/2 cup softened Parkay margarine
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup Jif peanut butter
1 egg
1 tsp. vanilla
1 cup flour
1/2 cup Quaker quick oats
1 tsp. baking soda
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate bits

In a mixer add Parkay, white sugar, brown sugar and peanut butter--beat. Add egg and vanilla--beat. Add baking soda, salt and oats--beat. Add flour--beat. Pour the mixture into a greased 9 x 13 cake pan. Sprinkle the chocolate chips over the top of the batter. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into bars.

#1855 - Cherry Pie Filling Dessert

(by Shirley McNevich)

2 cans Lucky Leaf cherry pie filling (or any berry flavor)
1 box Duncan Hines white cake mix
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1 cup chopped nuts
3/4 cup butter (melted)

Grease a 9 x 13 cake pan. Spread both cans of cherry pie filling on the bottom of the cake pan. In a bowl add cake mix, oats, brown sugar and chopped nuts--stir until mixed. Sprinkle the cake mix mixture evenly all over the top of the cherry pie filling. Pour the melted butter evenly all over the top of the cake mix mixture (get as much of the crumb mixture wet with butter as you can). Bake at 350 degrees for 50-60 minutes. Serve warm or cold.

#1854 - Marbled Cream Cheese Brownies

(by Shirley McNevich)

1/3 cup softened Parkay margarine
1/3 cup white sugar
1/3 cup Kayro lite corn syrup
1 egg
1 cup flour (do not sift)
1/2 tsp. baking powder
1/2 tsp. salt
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)
1 - 3oz. Philadelphia cream cheese (softened)

In a mixer add Parkay and white sugar--beat. Add corn syrup and egg--beat. Add flour, baking powder and salt--beat on low just until mixed. Remove 1/2 cup of the batter and add it to the melted chocolate--stir until mixed. Add cream cheese to remaining batter in mixer--beat just until mixed. Pour the batter into a greased 9" square baking pan. Pour the chocolate mixture on top of the batter. Use a tableknife to swirl the chocolate mixture through the batter. Bake at 350 degrees for 40 minutes. Cool completely. Cut into squares.

#1853 - Crockpot Beef Stew

(by Shirley McNevich)

2lb. sirloin tip roast (cut into bite sized pieces)
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 can Hunt's tomato sauce
3-4 carrots (washed, peeled, and sliced into coin shaped pieces)
3 red potatoes (washed, peeled and cut into bite sized pieces)
1 or 2 onions (chopped)
2 to 3 ribs of celery (cut into bite sized pieces)
1 to 2 cups frozen peas

In a Ziploc bag add flour, salt, pepper and meat pieces--close bag and shake to coat. In a crockpot add beef broth, tomato sauce, carrots, potatoes, onions, celery and peas--stir. Add meat on top--stir. Cover and cook on high for 4 to 6 hours.

#1852 - Chopped Tomato Minestrone

(by Shirley McNevich)

1 - 16oz. can minestrone soup
1 - 16oz. can mixed vegetables
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can diced tomatoes

In a Dutch oven add minestrone soup, mixed vegetables, corn, kidney beans, and chopped tomatoes--stir. Cook/stir until hot. If soup is too thick, add a little water.

#1851 - Yellow Peanut Butter Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3/4 cup Quaker quick oats
1/2 cup softened Parkay margarine
1/4 cup Jif peanut butter
1 beaten egg

In a bowl add cake mix, oats, Parkay, peanut butter and beaten egg--stir until crumbly. Grease a 9 x 13 cake pan--press the mixture evenly into the bottom of the pan. Bake at 350 degrees for 20-30 minutes. Cool completely. Frost with any chocolate frosting, then cut into bars.

#1850 - Extra Dark Chocolate Frosting

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1 lb. size)
1 stick softened Parkay margarine
2 tsp. vanilla
1 1/2 TBSP milk
1 or 2 level TBSP Hershey's Special Dark Cocoa

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. Slowly add 1 TBSP dark cocoa--beat until mixed, then beat on high for 5 minutes. The longer you beat it the creamier it gets. Taste--if you want more chocolate flavor add another TBSP dark cocoa--beat again until smooth.

#1849 - Crunch Cookies

(by Shirley McNevich)

2 cups Crisco shortening
2 cups Domino's dark brown sugar (packed)
2 cups white sugar
4 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
1 tsp. salt
4 cups rice krispies cereal
2 cups Baker's angelflake coconut
4 cups Quaker quick oats

In a mixer add Crisco, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add oats and coconut--beat. Slowly add flour--beat. Remove bowl from mixer--add rice krispies--stir with a spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#1848 - Brown Sugar Oatmeal Cookies

(by Shirley McNevich)

1 cup softened butter
2 eggs
1 1/2 cups Domino's dark brown sugar (packed)
1 TBSP milk
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 1/2 cups Quaker quick oats (do not cook)
1 - 12oz. bag Nestle's butterscotch chips
1 tsp. vanilla

In a mixer add butter, brown sugar, eggs and milk--beat. Add baking powder, baking soda, salt and vanilla--beat. Slowly add flour--beat. Add oats--beat. Remove bowl from mixer--add butterscotch chips--stir with a spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#1847 - Slice and Bake Chocolate Chip Cookies

(by Shirley McNevich)

1 stick softened butter
1 stick softened Parkay margarine
2 cups Domino's dark brown sugar (packed)
2 eggs
3 1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup Nestle's MINI semi-sweet chocolate bits
1/2 cup finely chopped nuts (optional)

In a mixer add butter, Parkay and brown sugar--beat. Add eggs--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips and chopped nuts--stir with a spoon. Shape the batter into 2" thick logs on a floured counter. Wrap all logs in Saran Wrap and refrigerate them overnight. The next day, unwrap each log and slice into 1/4" thick cookies. Place cookies on greased cookie sheets. Bake at 375 degrees for 8-12 minutes.

#1846 - Brown Sugar Pumpkin Cookies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup softened butter
2 eggs
1 3/4 cups Libby's canned pumpkin
2 3/4 cups flour
1 TBSP baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 cup raisins
1 cup chopped pecans

In a saucepan add raisins and cover them with water--bring to a boil. Once boiling, cook them for 5 minutes, then drain. In a mixer add brown sugar, butter and eggs--beat. Add pumpkin, baking powder, cinnamon, nutmeg, salt, and ginger--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped pecans--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350/375 degrees for 15-18 minutes. Best to do a test cookie on this recipe as ovens vary. Do not bake them on top rack--use the middle rack. Cool completely. Frost if desired.

#1845 - Buttermilk Pumpkin Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1 cup Libby's canned pumpkin
2 cups flour
1/4 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 cup buttermilk
2/3 cup chopped nuts

In a mixer add Crisco, white sugar and brown sugar--beat. Add egg and pumpkin--beat. Add baking soda, baking powder, cinnamon, salt and buttermilk--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1844 - Egg Noodle Casserole

(by Shirley McNevich)

1/2 of a 1lb. bag of egg noodles
1/2 cup butter
1 cup fresh mushrooms (sliced)
1/3 cup flour
2 cups Swanson's chicken broth
1 cup whole milk
2 tsp. salt
1/2 tsp. pepper
2 cups cooked chicken pieces (bite sized)
fresh grated Parmesan cheese

In a saucepan cook egg noodles and 1 tsp. salt according to bag directions--drain but do NOT rinse--set aside. In a skillet over medium heat add butter and mushrooms--cook/stir until mushrooms are soft. Add flour--stir. Add chicken broth--stir. Add milk, 1 tsp. salt and pepper--stir/cook until mixture gets thick. Grease a large casserole dish. Add drained egg noodles and sauce mixture--stir carefully. Sprinkle fresh grated Parmesan cheese over the top. Bake at 350 degrees for 30-35 minutes or until hot.

#1843 - Hamburger Pizza

(by Shirley McNevich)

1 1/2 cups flour
1/2 tsp. salt
1 tsp. oregano
2 beaten eggs
1 cup milk
2 tsp. baking powder
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
a small jar of pizza sauce or pasta sauce
shredded mozzarella cheese

In a skillet over medium heat add ground chuck, chopped onions, 1 tsp. salt and pepper--cook/stir until meat is browned. Drain off any grease, then set aside. In a bowl add flour, 1/2 tsp. salt, oregano, baking powder--stir. Add beaten eggs--stir. Slowly add milk--stir until dough ball forms. Grease a pizza pan or a cookie sheet. Press the dough into the pizza pan or on the cookie sheet--make a slight lip in the dough around the edges. Spread the cooked hamburger mixture evenly over the top of the crust. Bake at 400 degrees for 20-25 minutes. Remove from oven, spread pizza sauce over the hamburger mixture and sprinkle mozzarella cheese over the sauce. Return to oven and bake until cheese is melted and sauce is hot.

#1842 - Chocolate Coconut Fudge

(by Shirley McNevich)

2 1/4 cups white sugar
3/4 cup Carnation evaporated milk (NOT condensed)
2 - 6oz. bags Nestle's semi-sweet chocolate bits
1/3 cup Kayro corn syrup (light or dark)
2 TBSP butter
1 tsp. vanilla
1 cup Baker's angelflake coconut

In a saucepan over medium/low heat add white sugar and evaporated milk--stir constantly and cook to 238 degrees on a candy thermometer. Remove from heat--add chocolate bits, Kayro, butter and vanilla--stir until smooth and creamy--all chocolate should be melted. Add coconut--stir. Line an 8" square pan with foil. Pour the fudge mixture into prepared pan--smooth the top with a spatula. Cool completely, then refrigerate until cold. Cut into squares after removing the foil.