#1891 - Frosted Pecans

(by Shirley McNevich)

1 egg white
1/2 cup white sugar
2 tsp. cinnamon
1 - 12oz. bag of pecans

Put your mixer bowl and mixer beaters in the refrigerator for 30 minutes. After 30 minutes add egg to mixer--beat until stiff. Slowly add white sugar while beating. Add cinnamon--beat. Remove bowl from mixer--add pecans and stir until pecans are coated. Grease a jelly roll pan (one that has a lip on all sides). Spread the pecans evenly over the pan. Bake at 350 degrees for 10 minutes. Remove from oven, stir the mixture, then bake for 10 more minutes. Cool completely.

#1890 - Ranch Chex Mix

(by Shirley McNevich)

4 cups rice Chex cereal
4 cups wheat Chex cereal
4 cups Parmesan Pepperidge Farms fish crackers
2 cups small pretzel twists
6 TBSP butter
2 1/2 TBSP Tabasco sauce
1 envelope Hidden Valley Ranch salad dressing mix powder
2 tsp. celery seed

In a microwave safe bowl add rice Chex, wheat Chex, fish crackers and pretzels--mix with your hands--set aside. In a small microwave safe bowl add butter--microwave until melted. Add Tabasco sauce, ranch powder and celery seed to melted butter--stir. Pour the melted butter mixture over the cereal mixture--toss to coat. Microwave cereal mixture for 2 minutes on high--stir. Microwave on high for 2 more minutes--stir. Spread the mixture on paper towels to cool.

#1889 - Berry Crisp

(by Shirley McNevich)

1 - 16oz. bag frozen mixed berries
1/4 cup white sugar
1 TBSP cornstarch
1/2 cup water
1 TBSP lemon juice
1 tsp. vanilla
1/2 cup softened butter
1 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1/3 cup flour
1/2 tsp. cinnamon

In a bowl add frozen berries, white sugar and cornstarch--stir. Add water, lemon juice and vanilla--stir. Grease an 8 x 8 baking dish. Spread the berry mixture evenly in the bottom of the baking dish. In a bowl add softened butter, brown sugar, oats, flour and cinnamon--mix with a pastry blender until it makes crumbs. Sprinkle the crumb mixture evenly over the berry mixture. Bake at 350 degrees for 45 minutes.

#1888 - Smokies in a Blanket

(by Shirley McNevich)

1 - 16oz. package little sausage "smokies"
1 - 12oz. package thick sliced applewood smoked bacon
1 cup Domino's dark brown sugar (packed)

Cut each slice of bacon into 4 equal sized pieces. Wrap each sausage "smokie" with a piece of bacon and secure with a toothpick. Spray a 9 x 13 baking dish with Pam. Arrange the wrapped smokies on the bottom of the dish. Sprinkle the brown sugar evenly over the top of the sausages. Bake at 400 degrees for 30-35 minutes or until bacon is crispy and sugar is melted.

#1887 - Red Velvet Cupcakes

(by Shirley McNevich)

2 1/2 cups flour
1/2 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter (softened)
2 cups white sugar
4 eggs
1 cup Breakstone's sour cream
1/2 cup milk
1oz. red food coloring
2 tsp. vanilla

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda and salt--beat. Add cocoa--beat. Add sour cream, milk, red food coloring and vanilla--beat. Slowly add flour--beat. Add cupcake liners to muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1886 - Pepper Jack Macaroni

(by Shirley McNevich)

2 cups dry elbow macaroni
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 can Carnation evaporated milk (NOT condensed)
1/2 tsp. pepper
1 tsp. salt
3 slices of buttered bread (broken into bite sized pieces)

In a saucepan add macaroni, salt and water--cook/drain according to box directions. Do NOT rinse. Return drained macaroni to saucepan. Add cheddar cheese, 1 1/2 cups of the pepper jack cheese, Carnation milk and pepper--stir. Grease a 2 1/2 qt. casserole dish. Spread the macaroni mixture into the greased casserole dish. Spread the rest of the pepper jack cheese over the top. Evenly spread the buttered bread pieces over the top. Cover the top of the casserole dish with foil. Bake at 350 degrees for 20 minutes, remove the foil and bake 10 minutes longer or until bread pieces are browned.

#1885 - Sweet Chex Mix

(by Shirley McNevich)

1/4 cup white sugar
1 tsp. cinnamon
2 cups cinnamon Chex cereal
2 cups chocolate Chex cereal
4 cups plain popped popcorn
1/4 cup butter

In a bowl add sugar and cinnamon--stir and set aside. In a microwave safe bowl add both cereals and popcorn--stir. Melt the butter. Pour melted butter evenly over cereal mixture--toss to coat. Microwave the mixture on high for 1 minute, stir, microwave for 1 more minute, stir. Sprinkle 1/2 of the cinnamon sugar mixture over the cereal mixture--toss to coat. Sprinkle the rest of the cinnamon sugar mixture over the cereal mixture--toss to coat. Microwave the whole mixture 1 minute more. Spread the whole mixture in a single layer on paper towels to cool.

#1884 - Berry Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1/2 cup lemon juice
2 cups fresh mixed berries (raspberries, blueberries and blackberries)
1 - 8oz. Cool Whip (thawed)

In a bowl add Eagle milk and lemon juice--stir. Add berries--stir carefully. Add Cool Whip--fold it in using a spoon. Pour mixture into the graham cracker crust. Freeze overnight. Let is sit out on your counter for 20 minutes before cutting.

#1883 - Coconut Chocolate Chip Cookies

(by Janet [Hafer] Moyer - friend)

1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 cups flour
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 1/2 cups Quaker quick oats
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups Baker's angelflake coconut
1/2 cup chopped nuts

In a mixer add butter, white sugar, brown sugar and eggs--beat. Add salt, baking powder, and baking soda--beat. Add oats--beat. Add flour--beat. Remove bowl from mixer--add coconut, chocolate chips and chopped nuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 325 degrees for 12-15 minutes. Let them cool a few minutes before removing from cookie sheets. Place them on paper towels to cool.

#1882 - Cranberry Squares

(by Shirley McNevich)

3/4 cup plain applesauce
3/4 cup Domino's dark brown sugar (packed)
1/4 cup canola oil
1 beaten egg
1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup dried/sweetened cranberries OR raisins
1/2 cup chopped pecans
1/2 cup Nestle's white chocolate chips

If using raisins add them to a saucepan--cover them with water, bring to a boil. Once boiling, cook for 5 minutes, then drain and set aside. In a bowl add applesauce, brown sugar, oil and beaten egg--stir. Add baking soda and salt--stir. Add flour--stir. Add cranberries OR raisins and chopped pecans--stir. Pour the mixture into an 8 x 8 greased baking pan. Bake at 350 degrees for 25-30 minutes--check with a toothpick for doneness. Cool completely. Melt the white chocolate chips according to bag directions. Add the melted white chocolate to a small plastic bag--snip off the corner of the bag, then squeeze the bag and drizzle the melted white chocolate all over the top of the cooled mixture. Cut into squares or bars.

#1881 - Frosted Devil's Food Cookies

(by Shirley McNevich)

1 box devil's food cake mix
1/3 cup Crisco shortening
1/3 cup water
1 egg
1 can chocolate fudge frosting (or make your own)

In a mixer add Crisco, water and egg--beat. Slowly add cake mix--beat on low until smooth. Shape the dough into 1" balls--place them on greased cookie sheets. Spray the bottom of a drinking glass with Pam--flatten each dough ball into a cookie shape. Bake at 375 degrees for 5-8 minutes or until cookie centers are firm. Cool completely. Frost the cookies.

#1880 - Easy Apple Oatmeal Cookies

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon (more if you wish)
2 cups Domino's dark brown sugar (packed)
1 cup softened butter
2 eggs
1 tsp. vanilla
2 cups Quaker quick oats
1 Granny Smith apple (washed, peeled, cored and finely chopped)

In a mixer add brown sugar and butter--beat. Add eggs and vanilla--beat. Add salt, cinnamon and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add oats and chopped apples--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned.

#1879 - Frosted Sugardoodle Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup canola oil
1 cup white sugar
1 cup Domino's powdered sugar
2 eggs
1 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
3/4 tsp. cream of tartar

Preheat oven to 375 degrees. Grease cookie sheets. In a mixer combine butter, canola oil, white sugar, powdered sugar--beat until smooth. Add eggs one at a time and beat after adding each egg. Add baking soda, cream of tartar and vanilla--beat. Add flour slowly and beat. Drop by teaspoonsfuls on to greased cookie sheets. Sprinkle a little white sugar on each cookie. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool completely before frosting.

Frosting: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. vanilla; 1.5 TBSP milk

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. The longer you beat it the creamier it gets. Use food coloring to make the color you desire. Frost the cooled cookies.

#1878 - Chocolate Dipped Marshmallows

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1 can Eagle brand condensed milk (NOT evaporated)
1 jar marshmallow Fluff
1 bag of large sized marshmallows

In a double boiler add all chocolate chips, condensed milk and Fluff--stir until mixture is melted and smooth. Turn heat to low and use a toothpick to dip each large marshmallow until covered--place completed marshmallows on to Saran wrap covered cookie sheets. Put a little chocolate on a toothpick to cover holes in the candies left from the toothpicks. Let them sit until firm.

#1877 - Cookies 'n Cream Squares

(by Shirley McNevich)

50 Oreo cookies
1/4 cup Parkay margarine (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
4 eggs

Add 30 cookies to a Ziploc bag--crush them finely with a rolling pin (or you can use a food processor). In a bowl add finely crushed Oreos and melted margarine--stir until mixed. Press the cookie mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese, white sugar, vanilla and eggs--beat. Remove bowl from mixer. Add 20 cookies to a Ziploc bag--crush them coarsely with a rolling pin (or you can use a food processor). Measure 1 1/2 cups of the coarsely chopped cookies--add them to the cream cheese batter and stir with a spoon. Pour the cream cheese mixture over the prepared crust. Sprinkle all of the remaining coarsely chopped cookies evenly over the top. Bake at 350 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#1876 - Juicy Roasted Chicken

(by Shirley McNevich)

3lbs. of chicken pieces
salt and pepper to your taste
1 envelope Lipton recipe secrets onion mushroom soup mix
2 TBSP olive oil
1/2 cup hot water

Remove the rack from a roasting pan. Spray the roasting pan with Pam. Arrange the chicken pieces in the greased pan--salt and pepper the chicken. In a bowl add olive oil and soup mix--stir. Brush the soup mixture all over the chicken pieces. Bake at 425 degrees for 40 minutes or until chicken is no longer pink. Remove chicken from pan and place on a serving dish. Pour the hot water into the roasting pan--stir and scrape the brown bits from the pan. Use the brown bit/hot water mixture to pour over the chicken as a sauce.

#1875 - Bacon Cheeseburgers

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1/4 cup Worcestershire sauce
1/2 cup shredded cheddar cheese OR Monterey Jack cheese
6-8 slices of bacon (cooked until crisp, then crumbled)

In a bowl add ground chuck, Worcestershire sauce, salt, pepper, shredded cheese and crumbled bacon--mix with your hands. Shape mixture into balls, place each ball on a small piece of Saran wrap, place a second piece of plastic wrap on top. Press a small plate on top of the ball to form a burger patty. Repeat with all mixture. Grill or bake, then serve on rolls.

#1874 - Apple Crumb Pie

(by Shirley McNevich)

1 unbaked pie crust dough
5-7 tart baking apples (washed, peeled, cored and sliced)
1/2 cup white sugar
1/2 to 1 tsp. cinnamon
Topping: 1/3 cup white sugar; 3/4 cup flour, 6 TBSP butter

Spray a pie plate with Pam--insert pie dough, flute the edges, and spray the inside of the dough with Pam. Place sliced apples in the pie dough. In a bowl add 1/2 cup white sugar and cinnamon--stir. Sprinkle the cinnamon mixture over the apples. In a bowl add flour, 1/3 cup white sugar and butter--mix with your hands or with a pastry blender until it makes crumbs. Sprinkle the crumb mixture over the top of the apples. Place the pie on a cookie sheet and bake at 375 degrees for 35-45 minutes or until apples are tender. If crust edges brown too quickly, cover it with strips of foil.

#1873 - Mock Pecan Pie

(by Shirley McNevich)

1 unbaked pie dough crust
1/4 cup softened butter
1/2 cup white sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
1 cup Kayro dark corn syrup
3 eggs
1 cup Quaker quick oats

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 butter and white sugar--beat. Add eggs--beat. Add cinnamon, ground cloves and salt--beat. Add corn syrup--beat. Add oats--beat. Pour batter into to the pie dough. Bake at 350 degrees for 45-50 minutes.

#1872 - Bacon Potato Casserole

(by Shirley McNevich)

6-8 medium red potatoes (washed and peeled)
6 or more slices of bacon (cooked)
1/4 to 1/2 cup chopped onions
1 cup mayo
1/4 lb. Velveeta cheese (shredded)
1/4 to 1/2 tsp. pepper
salt if needed
paprika for sprinkling

In a pot add peeled potatoes--cover them with water and add a teaspoon of salt. Cook potatoes until tender, then drain them. Cube the cooked potatoes. Cook the bacon, then crumble the bacon. In a large bowl add crumbled bacon, chopped onions, mayo, cheese, and pepper--stir or toss carefully until mixed. Add cubed potatoes--toss until mixed. Pour the mixture into a greased 9 x 13 glass baking dish. Sprinkle paprika over the top. Bake at 350 degrees for 30-40 minutes or until hot.