#1953 - Cream Cheese Pumpkin Bread

(by Shirley McNevich)

Cream: 6oz. Philadelphia cream cheese (softened); 1/3 cup white sugar; 1 TBSP flour; 1 egg

Batter: 1 cup Libby's canned pumpkin; 1/2 cup canola oil; 2 eggs; 1 1/2 cups white sugar; 1 2/3 cups flour; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. ground cloves; 1/2 tsp. ground cinnamon; 1 cup chopped pecans

Cream: in a mixer add cream cheese--beat. Add 1/3 cup white sugar, 1 TBSP flour and egg--beat until mixed, then beat on high until creamy--set aside.

Batter: in a mixer add 1 1/2 cups white sugar, canola oil and eggs--beat. Add pumpkin--beat. Add baking soda, salt, cinnamon and ground cloves--beat. Slowly add 1 2/3 cups flour--beat. Remove bowl from mixer--add chopped pecans and stir.

Grease 2 bread loaf pans. Pour 1/4 of the batter into the first bread loaf pan. Pour 1/4 of the batter into the second loaf pan. Spoon half of the cream mixture over the batter in the first bread loaf pan, and 1/2 of the cream mixture over the batter in the second loaf pan. Pour 1/2 of the remaining batter over the cream mixture in the first loaf pan, and the rest of the batter over the cream mixture in the second loaf pan. Bake at 325 degrees for 90 minutes. Test with a toothpick for doneness.

#1952 - Scratch Hawaiian Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 cup Domino's dark brown sugar
2 tsp. baking soda
2 eggs
1 cup Baker's angelflake coconut + extra for sprinkling
1 - 20oz. can Dole crushed pineapple
1 small jar maraschino cherries (drained and sliced in half)
Frosting: 1 stick Parkay margarine (melted); 1 1/4 cups Domino's powdered sugar; 2 tsp. vanilla; 1 - 8oz. Philadelphia cream cheese (softened)

In a mixer add white sugar, brown sugar and eggs--beat. Add baking soda--beat. Add pineapple and its juice--beat. Add coconut--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add melted Parkay and vanilla--beat. Add powdered sugar--beat until smooth. Frost the cake. Sprinkle extra coconut over the frosting. Arrange drained maraschino over the top.

#1951 - Blueberry Crumb Dessert

(by Shirley McNevich)

1/4 cup softened butter
3/4 cup white sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 cups fresh of frozen blueberries
Crumbs: 1/4 cup butter; 1/2 cup white sugar; 1/3 cup flour; 1/2 tsp. cinnamon

In a mixer add 1/4 cup butter and 3/4 cup white sugar--beat. Add egg--beat. Add baking powder, salt and milk--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Pour batter into a greased 9 x 9 square baking dish. In a bowl add 1/4 cup butter, 1/2 cup white sugar, 1/3 cup flour and cinnamon--mix with a pastry blender until it makes crumbs. Sprinkle the crumbs evenly over the top of the batter. Bake at 350-375 degrees for 30-35 minutes.

#1950 - Peanut Butter Whooppee Pies

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
1/2 cup Jif peanut butter
1/2 tsp. salt
2 1/2 cups flour
1/3 cup softened butter
2 eggs
1 tsp. baking powder
2 tsp. baking soda dissolved in 3 TBSP of hot water
Cream filling: 2 egg whites; 2 tsp. vanilla; 4 TBSP flour; 2 TBSP milk; 1 1/2 cups Crisco shortening; 1 lb. Domino's powdered sugar

In a mixer add brown sugar, peanut butter, 1/3 cup butter and eggs--beat. Add salt, baking powder, and baking soda/hot water mixture--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Let them cool before icing. Frosting: in a mixer add egg whites--beat until stiff. Add vanilla, flour, milk--beat. Add Crisco--beat. Slowly add powdered sugar--beat until smooth and fluffy. When cookies are cool, spread cream filling on one cookie (bottom side) and then top with another cookie (bottom side facing cream filling). You can freeze them by wrapping each pie in saran wrap and placing in a container. Optional: add a little peanut butter when making the cream filling if you wish.

#1949 - Noodle Soup Deluxe

(by Shirley McNevich)

1 - 10.75oz. can Campbell's chicken noodle soup
2 cans water (use empty soup can to measure)
1 - 10.75oz. can Campbell's cream of chicken with rice soup
1 - 16oz. frozen mixed vegetables (thawed and drained)
1 1/2 cups cooked chicken pieces (bite sized)
salt and pepper to your taste

In a Dutch oven over medium heat add both soups and water--stir until mixed. Add cooked chicken and drained vegetables--stir. Bring to a boil, then reduce heat to simmer. Simmer for 30 minutes (stirring occasionally). Taste broth to see if it's seasoned to your taste.

#1948 - Blackberry Cake

(by Shirley McNevich)

1 cup Crisco shortening
3 eggs
2 cups white sugar
1 cup fresh or frozen blackberries
1 cup buttermilk
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground cloves
3 cups flour

In a mixer add Crisco and white sugar--beat. Add eggs--beat. In a small bowl add buttermilk and baking soda--stir. Add buttermilk mixture to mixer--beat. Add salt, nutmeg, cinnamon and ground cloves--beat. Add blackberries--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost if desired.

#1947 - Cinnamon Molasses Cookies

(by Shirley McNevich)

4 1/2 cups flour
1 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
1/2 cup Crisco shortening
1 cup white sugar
1 egg
1 cup hot water
1 cup Brer Rabbit green label baking molasses

In a mixer add white sugar and Crisco--beat. Add egg--beat. Add baking soda, cinnamon and salt--beat. Add hot water and molasses--beat. Slowly add flour--beat (continue by hand if necessary). Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#1946 - Graham Cracker Peach Squares

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
1/4 cup melted butter
1 - 9oz. can sliced peaches (drained but save the juice)
2 - 3oz. boxes peach Jell-O
2 cups boiling water
3/4 cup Breakstone's sour cream
3/4 cup Cool Whip

In a bowl add graham cracker crumbs, white sugar and melted butter--stir. Press the mixture into the bottom of a greased 9" square glass baking dish. In a measuring cup add the drained peach juice--add enough water to make 1 1/2 cups. In a bowl add both boxes of Jell-O and boiling water--stir until dissolved. Add the peach juice mixture to Jell-O mixture--stir. Cool the mixture to room temperature, then refrigerate it until it starts to thicken. Remove mixture from refrigerator--take out 1 1/2 cups of the thickened Jell-O and reserve it (just let it sit on the counter). To the remaining thickened Jell-O add sour cream and Cool Whip--stir. Spoon the sour cream mixture into the prepared crust--refrigerate until set but not firm. Once set, arrange peach slices on top of the sour cream mixture. Pour the 1 1/2 cups of the thickened Jell-O mixture that you reserved earlier over the top of the peaches. Refrgerate overnight.

#1945 - Toasted Coconut Cake

(by Shirley McNevich)

3 cups flour
3 tsp. baking powder
1/4 tsp. salt
3/4 cup softened butter
1 1/2 cups white sugar
3 eggs
1 cup milk
1 1/2 tsp. vanilla
Frosting: 2 cups Baker's angelflake coconut; 1 cup Domino's dark brown sugar (packed); 1/4 cup water; 2 egg whites

In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking powder, salt, vanilla and milk--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 to 375 degrees for 30-35 minutes. Cool completely. Frosting--spread the coconut on a greased cookie sheet. Bake at 300 degrees until coconut gets browned. In a mixer add egg whites--beat until stiff, then set aside. In a saucepan over medium heat add water and brown sugar--stir and cook to 234 degrees on a candy thermometer. Cool the mixture slightly, then add brown sugar mixture to beaten egg whites--stir. Spread the brown sugar mixture on the cooled cake, then sprinkle toasted coconut evenly over the top.

#1944 - Vanilla Cheese Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
4 - 3oz. Philadelphia cream cheese (softened)
2 cups cold milk
2 TBSP white sugar
1 tsp. vanilla
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling

In a mixer add cream cheese--beat. Add 1/2 cup milk--beat. Add the rest of the milk--beat. Add white sugar and vanlla--beat. Add pudding powder--beat until mixed, then beat on high until mixture thickens. Pour mixture into the graham cracker crust. Refrigerate overnight. Add toppings as desired.

#1943 - Sour Cream Vinegar Dip

(by Marylou [Rhone] Williams - friend)

1/2 cup Breakstone's sour cream
1 cup mayo
1 envelope Good Seasons Italian dressing
1/4 tsp. thyme
a dash of cayenne pepper
4 tsp. vinegar
8 tsp. canola oil

In a bowl add sour cream and mayo--stir. Add Italian dressing powder, thyme and cayenne pepper--stir. Add vinegar and canola oil--stir. Refrigerate until cold.

#1942 - Fudge Balls

(by Shirley McNevich)

1/2 lb. butter (melted)
4 TBSP Hershey's cocoa
1 lb. Domino's powdered sugar
1 cup Jif peanut butter
1 tsp. vanilla
chopped peanuts OR Baker's angelflake coconut

In a bowl add cocoa, powdered sugar and melted butter--mix with your hands. Add vanilla and peanut butter--mix with your hands and form a dough ball. Place chopped peanuts OR coconut in a bowl. Form the dough into bite sized balls and roll each in the peanuts or the coconut until covered. Refrigerate until cold.

#1941 - No Cook Fudge

(by Lois [Pennypacler] Minnich - friend)

1/2 lb. butter (melted)
4 TBSP Hershey's cocoa
1 lb. Domino's powdered sugar
1 cup Jif peanut butter
1 tsp. vanilla

In a bowl add cocoa, powdered sugar and melted butter--mix with your hands. Add vanilla and peanut butter--mix with your hands and form a dough ball. Press the mixture into a fudge pan lined with foil. Refrigerate over night. The next day, dump out the fudge. Peel off the foil and cut into squares.

#1940 - Layered Chocolate Pie

(by Shirley McNevich)

Batter 1:
1/2 cup white sugar; 1/4 cup Crisco shortening; 1 egg; 1/2 cup milk; 1 tsp. baking powder; 1 cup flour; 1 tsp. vanilla; 1 - 9" pie dough

Batter 2:
1/2 cup white sugar; 1/4 cup Hershey's cocoa; 1/3 cup hot water; 1/2 tsp. vanilla

Batter 1: in a mixer add 1/2 cup white sugar, Crisco and egg--beat. Add milk, baking powder and 1 tsp. vanilla--beat. Slowly add flour--beat until smooth--set aside. Batter 2: in a bowl add 1/2 cup white sugar, cocoa, hot water and 1/2 tsp. vanilla--stir until mixed. Spray a pie plate with Pam--insert pie dough, flute the edges and spray the inside of the pie dough with Pam. Pour Batter #2 (the chocolate batter) into the prepared pie dough. Slowly pour Batter #1 (the plain batter) over the top of the chocolate batter. Place the pie plate on a cookie sheet--bake at 375 degrees for 35-40 minutes.

#1939 - Brown Sugar Frosting

(by Shirley McNevich)

1/2 cup softened butter
1 cup Domino's dark brown sugar
1/4 cup milk
2 cups Domino's powdered sugar (SIFT POWDERED SUGAR TWICE BEFORE USING)

In a saucepan over medium heat add butter--stir until melted. Add brown sugar--stir until melted, then bring to a boil. Once mixture is boiling, turn heat to low and stir/cook for 2 minutes. After 2 minutes add milk--stir and bring back to a boil. Once boiling, remove saucepan from heat. Allow mixture to cool for a few minutes (warm but not completely cool). Slowly add sifted powdered sugar while stirring--keep stirring until mixture is smooth and spreadable. If frosting is too thick, add a little more milk and stir. If frosting is too thin add a little more sifted powdered sugar and stir.

#1938 - Baked Spanish Rice

(by Aunt Betty [Herman] Arnold)

1 cup raw River rice (brand)
1 tsp. salt
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 - 46oz. can tomato juice
1 onion (chopped)
1/4 cup white sugar

In a saucepan add rice and 1 tsp. salt--add enough water to cover rice. Bring water to a boil while stirring, then cook/stir until rice is tender (about 20 minutes). Remove from heat--drain any leftover water--set aside. In a skillet add ground chuck, 1 tsp. salt, pepper and chopped onions--cook/stir until meat is browned. In a Dutch oven add browned meat, drained rice, white sugar and tomato juice--stir until mixed. Bake uncovered at 275 degrees for 3 hours.

#1937 - Gingerbread Men Cookies

(by Shirley McNevich)

3 cups flour
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. salt
3/4 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
1/2 cup Brer Rabbit green label molasses
1 egg

In a mixer add brown sugar and butter--beat. Add egg--beat. Add molasses--beat. Add salt, baking soda, nutmeg, cinnamon and ginger--beat. Slowly add flour--beat (continue mixing with a wooden spoon if batter is too stiff for the mixer). Refrigerate dough overnight. The next day roll out 1/2 of the dough on a floured counter (1/4" thick). Use gingerbread men cookie cutters to cut cookies. Place cookies on greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Continue with remaining dough. Cool completely. Frost as desired.

#1936 - Super Chocolate Chip Cookies

(by Shirley McNevich)

1 - 11.5oz. bag Ghirardelli bittersweet chocolate chips
1 - 12oz. bag Ghirardelli semi-sweet chocolate chips
6 TBSP softened butter
3 eggs
1 cup white sugar
1/3 cup flour
1/2 tsp. baking powder
1 cup chopped walnuts

In a double boiler melt the butter and bittersweet chocolate chips--stir while melting. In a mixer add eggs and white sugar--beat. Add melted chocolate--beat. Add flour and baking powder--beat. Remove bowl from mixer--add semi-sweet chocolate chips and chopped walnuts--stir with a wooden spoon--dough will be soft. Put 1/2 of the batter on to a piece of Saran wrap and shape it into an 8" log. Repeat with second half of the dough. Refrigerate both dough logs overnight. The next day, remove one roll from the refrigerator, partially unwrap the dough and cut cookies 3/4" thick--rewrap remaining dough and put it back in the refrigerator. Place cookies on to greased cookie sheets. Bake at 375 degrees for 12-14 minutes. Cookies should be crusty on top but the inside should be soft. Allow them to completely cool on the cookie sheet--do not remove them from the cookie sheet until they are completely cooled. Once cookies are cooled, refrigerate them. Remove more dough from refrigerator and repeat.

#1935 - Chocolate Dream Whip Frosting

(by Shirley McNevich)

1 1/2 cups cold milk
1 envelope Dream Whip
1 - 3oz. box Jell-O INSTANT chocolate pudding/pie filling

In a mixer add cold milk, Dream Whip powder and chocolate pudding powder--beat on low just until mixed, then beat on high for 4-6 minutes.

#1934 - Dream Whip Lemon Frosting

(by Shirley McNevich)

1 1/2 cups cold milk
1 envelope Dream Whip
1 - 3oz. box Jell-O lemon INSTANT pudding/pie filling mix

In a mixer add milk, Dream Whip powder and lemon pudding powder--beat on low to mix, then beat on high for 4-6 minutes.