#2073 - Butterscotch Pecan Bars

(by Shirley McNevich)

2 1/2 lbs. tart apples (washed, peeled, cored and diced)
1 - 12oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
Topping: 1/2 cup flour; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup butter; 1 cup chopped pecans; 3/4 cup Quaker quick oats

Grease a 9 x 13 glass baking dish. Spread the diced apples in the baking dish. In a bowl add butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir until mixed. Sprinkle the butterscotch mixture evenly over the apples. Bake at 350 degrees for 20 minutes. While it's baking, in a bowl add 1/2 cup flour, 1/4 cup brown sugar and butter--use a pastry blender and mix until it makes crumbs. Add chopped pecans and oats--stir until mixed. When you remove apple mixture from oven, sprinkle the crumb mixture evenly over the top and bake 30-40 minutes longer or until apples are tender.

#2072 - Butterscotch Sticky Buns

(by Shirley McNevich)

5 TBSP butter
2 - 8oz. packages refrigerated Pillsbury crescent dinner rolls
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans
1/4 cup white sugar
3 tsp. water
1 tsp. cinnamon

Spray the bottom and sides of a 9 x 13 cake pan with Pam. Melt 2 TBSP of the butter--spread it over the bottom of the pan. Unroll and separate the dinner rolls into 16 triangle shaped pieces. Place the dough pieces on wax paper. Spread 1 1/2 cups of the butterscotch morsels evenly over each of the dough pieces. Start at one corner of one dough piece--roll it up from the corner to the other side of the dough. Repeat with all dough pieces. Place dough pieces into the cake pan. Bake at 375 degrees for 15-20 minutes or until lightly browned. While rolls are baking, in a saucepan over low heat add the rest of the butterscotch morsels and 3 TBSP butter--stir until melted and smooth. Remove from heat--add chopped pecans, water, white sugar and cinnamon to butterscotch mixture--stir. When rolls are browned, remove them from oven. Pour the butterscotch mixture over the top of the rolls. Return rolls to oven and bake 5 minutes longer. Use a spatula to remove the rolls from the cake pan as soon as you get them out of the oven and place them on a serving tray so they are not touching. Cool a few minutes before serving.

#2071 - Crispy Bars

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch morsels
1/2 cup Jif peanut butter
5 cups corn flakes cereal

In a saucepan over low heat add chocolate bits, butterscotch morsels and peanut butter--stir/cook until melted and smooth. Remove from heat--add corn flakes--stir until coated. Press mixture into a greased 9" glass baking dish. Use the back of a wooden spoon to smooth out the mixture. Cool completely. Cut into squares or bars.

#2070 - Zucchini and Crackers

(by Shirley McNevich)

3 cups diced zucchini (peel before dicing)
2 cups Keebler Club Cracker crumbs (make crumbs using a Ziploc bag and a rolling pin)
4 cups water
2 TBSP butter
3 beaten eggs
1/2 of a small onion (grated)
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup (or more) grated Parmesan cheese

Grease a glass baking dish--set aside. In a saucepan add water--bring to a boil. Add diced zucchini--reduce heat to simmer, cover the saucepan with a lid and simmer until zucchini is tender (3-5 minutes). Drain the zucchini. Sprinkle the cracker crumbs into the bottom of the greased dish. Dot the butter over the cracker crumbs. Spread the tender zucchini over the cracker crumbs. Beat the eggs in a bowl until fluffy--add grated onions, milk, 2/3 cup of shredded cheddar cheese, salt and pepper--beat until mixed. Pour the egg mixture over the zucchini. Spread the Parmesan cheese over the egg mixture. Spread remaining 1/3 cup shredded cheese over the top. Bake uncovered at 350 degrees for 35 minutes or until browned.

#2069 - German Chocolate Dream Cake

(by Shirley McNevich)

1 box Duncan Hines german chocolate cake mix
1 envelope Dream Whip
4 eggs
1 cup cold water

In a mixer add cake mix, Dream Whip, eggs and water--beat slowly until mixed, then beat on medium speed for 4 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Cool completely. Use our coconut pecan frosting (#475) to frost the cake.

#2068 - Peppermint Frosting

(by Shirley McNevich)

2 1/2 cups Domino's powdered sugar
1/4 cup softened butter
1/8 tsp. peppermint extract (more for stronger flavor)
3 TBSP milk

In a mixer add butter, milk and peppermint extract--beat. Slowly add powdered sugar--beat. Taste--if you want a stronger peppermint flavor add a little more peppermint extract at a time--beat. If frosting is too thin, add a little more powdered sugar. If frosting is too thick, add a little more milk.

#2067 - Cola Frosting/Icing

(by Shirley McNevich)

1/2 cup softened butter
3 level TBSP Hershey's cocoa
1/3 cup Coke soda (regular)
1 TBSP vanilla
1 - 1lb. box Domino's powdered sugar

In a saucepan add butter, cocoa and soda--stir/cook over medium low heat until boiling. Once boiling, remove from heat. In a mixer add hot cola mixture and vanilla--beat. Slowly add powdered sugar--beat until smooth. If making a single cake, cut ingredients in half.

#2066 - Strawberry Filled Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 cup boiling water
1 - 3.5oz. box strawberry Jell-O
1 - 8oz. Cool Whip (thawed)
red colored sugar (for sprinkling)

Prepare cake batter as directed on box. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake according to box directions. Cool for 10 minutes. In a bowl add Jell-O powder and boiling water--stir until dissolved. Use a large meat fork to poke each cupcake 3-4 times with the tines of the fork. Spoon the hot Jell-O mixture evenly on to each of the cupcakes--it will soak into the cupcakes. Repeat as necessary. Cool cupcakes to room temperature, then refrigerate them for 1 hour. Remove from refrigerator and remove cupcakes from muffin tins. Spread Cool Whip on top of each cupcake and sprinkle red colored sugar on top of Cool Whip. If you wish, skip the Cool Whip and frost as desired.

#2065 - Mint Chocolate Chip Cookies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup softened butter
1/2 cup white sugar
3/4 cup Domino's dark brown sugar
2 tsp. vanilla
2 eggs
36 Andes mints (unwrapped and broken into small pieces)
1 1/2 cups chopped walnuts

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla--beat. Add baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add Andes pieces and walnuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 7-9 minutes or until browned. Let cookies cool 2 minutes before removing from cookie sheets.

#2064 - Peach Upsidedown Cake

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar (packed)
2 sticks softened butter
1 - 29oz. can sliced peaches (drained)
2 1/4 cups flour
1 TBSP baking powder
2 tsp. cinnamon
1 1/2 cups white sugar
3 eggs
3/4 cup milk
1 1/2 tsp. vanilla

In a saucepan add brown sugar and 1/2 stick of butter--turn heat on low--stir/cook until melted. Grease a 9" springform cheesecake pan. Spread the brown sugar mixture on the bottom of the cake pan. Spread the peaches evenly over the brown sugar mixture. In a mixer add 3 egg whites--beat until stiff and set aside. In a mixer add 1 1/2 sticks of butter and white sugar--beat. Add 3 egg yolks--beat. Add milk and vanilla--beat. Add cinnamon, baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Spread the batter over the peach slices. Bake at 350 degrees for 55-60 minutes or until inserted toothpick comes out clean. Cool for 10 minutes, then flip it upside down on to a cake plate.

#2063 - Microwave Chicken Casserole

(by Shirley McNevich)

1 bag shredded sharp cheddar cheese
1 1/2 cups cooked chicken (cut into bite sized pieces)
1 1/2 cups bowtie pasta (measure after cooking pasta)
1 - 10oz. chopped broccoli (thawed and drained)
1/2 cup mayo
1/2 cup chopped red bell pepper
1/4 cup milk
1/2 tsp. oregano
1/2 tsp. garlic salt
3/4 cup Italian croutons

Cook bowtie pasta according to box directions--drain and measure 1 1/2 cups of pasta--set aside. In a large bowl add garlic salt, oregano, milk, and mayo--stir. Add cooked chicken pieces, drained pasta, drained broccoli, chopped red bell pepper, and 3/4 cup of the shredded cheese--stir until mixed. Grease a 2 qt. microwave safe casserole dish. Pour the mixture into the greased casserole dish. Microwave on high 8-10 minutes. Remove from microwave--sprinkle 3/4 cup of shredded cheese and Italian croutons over the top. Microwave another 1-2 minutes or until cheese melts. If you want to make it in a regular oven bake at 350 degrees for 30 minutes--remove from oven, sprinkle 3/4 cup shredded cheddar cheese and croutons over the top, and return to oven until cheese melts.

#2062 - Raisin Crinkle Cookies

(by Shirley McNevich)

2 cups flour
3/4 cup softened butter
1 egg
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 cup white sugar
1/4 tsp. salt
1/3 cup Brer Rabbit green label baking molasses
1 cup raisins
white sugar for rolling

In a saucepan add raisins--cover with water, bring to a boil, cook for 5 minutes, then drain and cool. In a mixer add butter, egg, molasses and 1 cup white sugar--beat. Add baking soda, cinnamon, ginger, cloves and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir with a wooden spoon. Place some white sugar in a bowl. Form dough into 1" balls--roll each ball in white sugar. Place them on greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2061 - Oatmeal Muffins

(by Shirley McNevich)

1 cup milk
1 beaten egg
2 TBSP canola oil
1 cup flour
3/4 cup Quaker quick oats
1/4 cup white sugar
1 TBSP baking powder
1 tsp. salt

Line muffin tins with cupcake liners. In a bowl add milk, egg and oil--beat with a fork until mixed. Add flour, oats, white sugar, baking powder and salt--stir just until mixed (it will be lumpy). Fill cupcake liners 2/3 full with batter. Bake at 400 degrees for 20-25 minutes--test with a toothpick for doneness.

#2060 - Double Cookie Bars

(by Shirley McNevich)

1/2 cup butter (melted)
1 1/2 cups graham cracker crumbs
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips

Spray a 9 x 13 cake pan with Pam. Pour the melted butter into the greased pan. Sprinkle the graham cracker crumbs evenly over the melted butter. Pour the Eagle milk evenly over the graham cracker crumbs. Spread the chocolate chips over the milk layer. Use the back of a spoon to press the chocolate chips down into the other layers. Spread the peanut butter chips over the top. Use the back of a spoon to press the peanut butter chips down into the other layers. Bake at 350 degrees for 25-30 minutes or until browned. Cool completely. Cut into squares or bars.

#2059 - Donut Muffins

(by Shirley McNevich)

1/3 cup Crisco shortening
1/2 cup white sugar
1 egg
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 cup milk
Topping: 1/2 cup white sugar; 1 tsp. cinnamon

Topping: in a bowl add 1/2 cup white sugar and 1 tsp. cinnamon--stir and set aside. In a mixer add Crisco, 1/2 cup white sugar and egg--beat. Add baking powder, salt, and 1/4 tsp. cinnamon--beat. Add milk--beat. Add flour--beat until smooth. Place cupcake liners in to muffin tins. Fill each liner 2/3 full with batter. Bake at 375 degrees for 20 minutes. Dip the tops of the warm muffins in the topping mixture. Alternate: grease muffin tins instead of using cupcake liners, double the topping mixture--when baked roll entire muffin in topping mixture.

#2058 - Cake Pan Corn Bread

(by Shirley McNevich)

1 1/4 cups Bisquick
3/4 cup cornmeal
2 TBSP white sugar
1 beaten egg
2/3 cup cold water

In a bowl add Bisquick, cornmeal, and white sugar--stir. Add beaten egg and water--stir until mixed, then beat with a spoon for 1 minute. Grease a 9 x 9 cake pan with Pam. Spread the batter in the bottom of the cake pan. Bake at 425 degrees for 20-25 minutes.

#2057 - Sausage Pinwheels

(by Shirley McNevich)

2 cups Bisquick
1/2 cup milk
1/4 cup butter (melted)
1lb. loose sausage (meaning removed from casings)

In a bowl add Bisquick, milk and melted butter--stir until dough forms. Refrigerate dough for 30 minutes. Remove dough from refrigerator--cut dough in half. Roll first dough on to a floured counter 1/8" thick using a rolling pin. Spread 1/2 of the loose sausage over the dough. Start at one side of the dough and roll it into a log. Repeat with second dough and the rest of the sausage. Place the two dough rolls on a cookie sheet and freeze them for 1 hour. Remove from freezer--cut rolls into cookie shaped pieces and place on to greased cookie sheets. Bake at 400 degrees for 15 minutes or until browned.

#2056 - Broccoli and Cheese Chicken

(by Shirley McNevich)

1 TBSP Parkay margarine
4 boneless/skinless chicken breasts
1 - 10.75oz. can Campbell's broccoli cheese soup
1/3 cup milk
1/2 tsp. pepper
2 cups fresh broccoli pieces (or frozen if thawed and drained)

In a skillet over medium heat add margarine--melt. Add chicken breasts--cook on each side until browned. Remove from heat--drain off any liquid but keep chicken in skillet. Add soup, milk and pepper to chicken--bring to a boil, then add broccoli. Turn heat back to low--cover and simmer until broccoli is tender and chicken is cooked through. Stir occasionally while cooking.

#2055 - Oatmeal Macadamia Cookies

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 cup flour
3/4 cup butter (melted)
2 eggs
1 tsp. vanilla
1 cup Quaker quick oats
1 cup chopped macadamia nuts
1 cup Nestle's white chocolate baking chips

In a mixer add cake mix, flour, melted butter, eggs and vanilla--beat until mixed, then beat on medium for 1 minute. Remove bowl from mixer--add oats, macadamia nuts and white chocolate chips--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 12-14 minutes or until browned. Cool cookies 1 minute before removing from cookie sheets.

#2054 - Milk Chocolate Pound Cake

(by Shirley McNevich)

4 - 1.55oz. size Hershey milk chocolate bars
1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O vanilla instant pudding mix
1 cup Breakstone's sour cream
1/2 cup canola oil
4 eggs
1 tsp. vanilla
Domino's powdered sugar

Grease a bundt cake (tube) pan with Pam, then dust it with flour. Use a grater to grate the chocolate bars. In a mixer add cake mix, Jell-O powder, sour cream, canola oil, eggs and vanilla--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add grated chocolate--stir with a spoon. Pour batter into greased/floured bundt cake pan. Bake at 350 degrees for 50-55 minutes. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Sift powdered sugar over the top of the cake before serving.