#2622 - Chocolate Peanut Butter Grahams

(by Shirley McNevich)

1 bag Nestle's semi-sweet chocolate bits
1/2 bar paraffin wax
1 box good quality graham crackers
1 jar Jif peanut butter

Open the graham crackers and break them according to the smallest line scored on the graham crackers. Spread peanut butter on one graham cracker and cover it with another graham cracker. Repeat with as many graham crackers as you wish. In a double boiler add chocolate chips and paraffin wax--melt/stir over low heat until melted and smooth. Dip each graham cracker sandwich into the melted chocolate. Place them on wax paper to set.

#2621 - Easy Peanut Butter Fudge

(by Sue Sheaffer - friend)

2 cups white sugar
1/2 cup milk
1 1/3 cups Jif peanut butter
1 - 7oz. jar Fluff marshmallow cream

In a saucepan add white sugar and milk--cook/stir over medium low heat until it comes to a rolling boil. Once boiling, cook/stir for 3 minutes. Remove from heat--add peanut butter and marshmallow cream--stir until mixed and smooth. Pour mixture into an 8 x 8 foil lined pan. Cool to room temperature, then refrigerate until cold. Remove from refrigerator, dump out the fudge, peel off the foil and cut the fudge into squares.

#2620 - Strawberry Preserves Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
3 TBSP butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
3 eggs
1 tsp. vanilla
1 cup strawberry preserves

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir until mixed. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 325 degrees for 10 minutes. In a mixer add cream cheese--beat. Add 3/4 cup white sugar and eggs--beat. Add vanilla--beat. Pour batter into baked crust. Bake at 450 degrees for 10 minutes, then without opening the oven door reduce heat to 250 degrees. Bake at 250 degrees for 30 minutes or until center is almost set. Cool completely, then refrigerate until cold. Spread strawberry preserves over the top before serving.

#2619 - Nutty Chocolate Fudge

(by Shirley McNevich)

2 cups Nestle's semi-sweet chocolate bits
1 cup Nestle's milk chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup chopped nuts
1 tsp. vanilla

In a saucepan over low heat add all of the chocolate bits and condensed milk--cook/stir until melted. Remove from heat--add vanilla and chopped nuts--stir quickly. Pour mixture into a fudge lined 8" square pan. Cool to room temperature, then refrigerate until cold. Remove from rerigerator, remove fudge, peel off the foil and cut fudge into squares.

#2618 - Sweet Potato Spice Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 cup leftover candied sweet potatoes (mashed)
1 TBSP pumpkin pie spice
1/2 cup golden raisins
1/2 cup chopped walnuts

In a saucepan add raisins--cover them with water, bring to a boil, cook them for 5 minutes, then drain the raisins. Prepare cake batter according to box directions. Add mashed sweet potatoes and pumpkin pie spice to the batter--beat well. Remove bowl from mixer--add drained raisins and chopped nuts--stir. 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 with cream cheese frosting.

#2617 - Pirate Cookies

(by Shirley McNevich)

1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks softened butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1 - 10oz. bag Nestle's Treasures semi-sweet chocolate baking pieces
1/2 cup chopped nuts (optional)

In a bowl add flour, baking soda and salt--stir. In a mixer add butter, white sugar and brown sugar--beat. Add egg--beat. Add vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add treasures baking pieces and chopped nuts--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Cool slightly before removing cookies from cookie sheets.

#2616 - Herb Chicken

(by Shirley McNevich)

1/2 cup Miracle Whip salad dressing
1/2 tsp. oregano
1/2 tsp. Mrs. Dash lemon pepper seasoning
1/4 tsp. garlic powder
4 boneless/skinless chicken breast halves

In a bowl add salad dressing, oregano, lemon pepper and garlic powder--stir well. Use a pastry brush to brush the spice mixture on the tops of the chicken breasts. Place the chicken breasts (spice side up) on a grill--cook chicken breasts for 8-10 minutes, then turn the chicken breasts, brush the spice mixture generously over the chicken and grill for another 8-10 minutes or until chicken is no longer pink inside.

#2615 - Apple Muffins

(by Shirley McNevich)

1 1/2 cups flour
1 cup Quaker quick oats
1/3 cup Domino's dark brown sugar (packed)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup apple juice
1/3 cup milk
1 beaten egg
1 tsp. vanilla
1/4 cup + 1 TBSP Parkay margarine (melted)
1 1/2 large baking apples (washed, peeled, cored and chopped finely)

In a bowl add flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg--stir until mixed. Add the apple juice, milk and melted margarine--stir just until mixed. Add beaten egg, vanilla and chopped apples--stir just until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.

#2614 - Blueberry Crunch Cake

(by Shirley McNevich)

1 cup softened butter
1 3/4 cups white sugar
1 tsp. vanilla
4 eggs
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 - 21oz. can Lucky Leaf blueberry pie filling
1/4 tsp. nutmeg
Glaze Topping: 1 1/4 cups Domino's powdered sugar; 1 TBSP softened butter; 2-3 TBSP milk

In a mixer add 1 cup softened butter, white sugar and vanilla--beat. Add eggs--beat. In a bowl add flour, baking powder and salt--stir. Remove bowl from mixer--add flour mixture--stir with a wooden spoon. Spread half of the batter on a greased and floured 10 x 15 jelly roll pan. Open pie filling--add nutmeg to pie filling--stir well. Spread all of the blueberry filling over the batter in the jelly roll pan. Spoon the remaining batter all over the blueberry filling. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. While it's baking, in a bowl add powdered sugar, 1 TBSP softened butter and milk--stir until well mixed. If too thick add a little more milk. If too thin add a little more powdered sugar. Remove cake from oven and drizzle glaze all over the top. Cool completely.

#2613 - Thick Strawberry Cream Cheese Frosting

(by Shirley McNevich)

1/4 cup mashed ripe strawberries
1-2 tsp. vanilla
1 stick softened butter
1 1/2 - 8oz. packages Philadelphia cream cheese (12 oz. total, softened)
2 1/2 cups Domino's powdered sugar
milk (if necessary)

In a mixer add cream cheese--beat. Add softened butter, vanilla and mashed strawberries--beat. Slowly add powdered sugar--beat until mixed, then beat for 3 minutes. If frosting is too thick, add 1 TBSP milk at a time and beat again. If frosting is too thin, add a little more powdered sugar--beat. If frosting cookies, don't add the milk and leave the frosting thick. If frosting a cake, add the milk to make it creamier and more spreadable.

#2612 - Chocolate Peanut Butter Frosting

(by Shirley McNevich)

1/2 cup Jif peanut butter
1 tsp. vanilla
a dash of salt
2 TBSP softened butter
2-3 TBSP milk (if necessary)
1 1/2 cups Domino's powdered sugar
1/4 cup Hershey's cocoa

In a mixer add peanut butter, vanilla, salt and butter--beat. Add cocoa--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed for 3 minutes. Taste--if too thick add 1 TBSP of milk at a time and beat again until you get the right consistency.

#2611 - Walnut Coffee Cake

(by Shirley McNevich)

1 box Duncan Hines butter golden cake mix
1 cup Breakstone's sour cream
1/4 cup water
3 eggs
1 cup chopped walnuts
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon
1/4 tsp. ground cloves

Open the cake mix--take out 2 TBSP of the cake mix and reserve it for later. In a mixer add remaining cake mix, sour cream, water and eggs--beat until mixed, then beat for 2 minutes. In a bowl add chopped walnuts, brown sugar, cinnamon, ground cloves and the 2 TBSP reserved cake mix--stir until mixed. Pour half of the batter into a greased and floured 9 x 13 cake pan. Sprinkle half of the brown sugar mixture over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the brown sugar mixture over the top. Bake at 325 degrees for 40-50 minutes--test with a toothpick for doneness.

#2610 - Creamy Coconut Cookies

(by Shirley McNevich)

3/4 cup softened butter
1 - 3oz. box Jell-O INSTANT coconut cream pudding
1 1/2 cups flour

In a mixer add butter and pudding mix--beat well. Slowly add flour--beat. Roll out the dough onto an ungreased cookie sheet in a rectangular shape (approximately 9" x 6"). Use a pizza cutter to cut the dough into 24 squares (cut but do NOT separate). Use a butter knife to cut each square into two triangles (cut but do NOT separate). Bake at 325 degrees for 15-17 minutes or until edges are lightly browned. Cool the whole sheet for 10 minutes, then use a butter knife to carefully cut and separate the cookies (you should end up with 48 triangle cookies). Frost if desired.

#2609 - Lemonade Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco shortening
1 cup white sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. can Minute Maid frozen lemonade concentrate (thawed)
white sugar for sprinkling

In a mixer add butter and Crisco--beat. Add white sugar--beat. Add eggs--beat. Open the lemonade--take out 3 TBSP for later, then add remaining concentrate to the batter--beat. Add baking soda and salt--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. In a bowl add reserved 3 TBSP of lemonade concentrate--stir until smooth. As you take cookies out of the oven, use a pastry brush to lightly brush lemonade concentrate on top of each cookie, then sprinkle a little white sugar on top of each cookie.

#2608 - Butter Glaze

(by Shirley McNevich)

3 TBSP butter (melted)
2 1/4 cups Domino's powdered sugar
3 TBSP water
1 1/2 tsp. vanilla

In a bowl add melted butter, powdered sugar, water and vanilla--beat with a whisk until mixed and smooth. Let the glaze stand a few minutes before using.

#2607 - Banana Crunch Cake

(by Shirley McNevich)

1 box Duncan Hines banana supreme cake mix
3/4 cup water
3 eggs
1 - 8oz. Dole crushed pineapple (drained but save the juice)
1/4 cup of the pineapple juice
1/2 cup chopped nuts (optional)
Frosting: 1 cup Domino's powdered sugar; 3 TBSP of the pineapple juice

In a mixer add cake mix, water and eggs--beat. Add drained crushed pineapple and 1/4 cup of the pineapple juice--beat until mixed, then beat for 2 minutes. Add chopped nuts if you wish--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool cake for 20 minutes. Loosen the cake and invert it on to a cake plate. Cool completely. In a bowl add powdered sugar and 3 TBSP of the pineapple juice--stir until smooth. Drizzle the frosting over the top of the cake.

#2606 - Lemon Orange Cake

(by Shirley McNevich)

1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1 tsp. orange extract
1 - 11oz. can Dole mandarin oranges (do NOT drain)
Frosting: 1 - 8oz. package softened Philadelphia cream cheese; 1/4 cup softened butter (OR Parkay margarine); 2 tsp. milk; 1 tsp. vanilla; 4 cups Domino's powdered sugar; 1 tsp. orange extract; 3 TBSP orange zest

In a mixer add cake mix, eggs, canola oil, 1 tsp. orange extract, mandarin oranges and its juice--beat until mixed, then beat for 2 minutes. 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, butter/margarine, milk and vanilla--beat on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. Add 1 tsp. orange extract and the orange zest--beat until mixed. Frost the cake.

#2605 - Coconut Buttermilk Cupcakes

(by Shirley McNevich)

1 1/2 cups softened butter
2 cups white sugar
5 eggs
3 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 1/4 cups Baker's angelflake coconut + extra for sprinkling
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup softened butter; 1 tsp. vanilla; 2 3/4 cups Domino's powdered sugar

In a mixer add 1 1/2 cups softened butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Remove bowl from mixer--add 1 1/4 cups coconut--stir until mixed. Place cupcake liners into muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add 3/4 cup softened butter--beat. Add vanilla and powdered sugar--beat until creamy. Frost the cupcakes. Sprinkle extra coconut over the frosting if desired.

#2604 - Cracker Mix

(by Shirley McNevich)

12 cups original flavor Bugles corn snacks
6 cups mini salted pretzels
1 box Ritz minis crackers
1 box Wheat Thins original
1 box Cheese Nips
1 bag Pepperidge Farms parmesan cheese fish crackers
1 bag Pepperidge Farms nacho fish crackers
2 cups mixed nuts
1 - 12oz. bottle Orville Redenbacher buttery flavored popcorn oil
2 envelopes Good Seasons ranch dressing salad mix

In a large bowl add all of the crackers, corn snacks, pretzels and mixed nuts. In a separate bowl add the popcorn oil and both envelopes or ranch dressing mix--stir to mix. Pour the oil mixture over the cracker mixture--toss to coat. Spread some of the mixture on a 9 x 13 jelly roll pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread the hot mixture on paper towels. Repeat baking procedure until all of the cracker mixture has been baked.

#2603 - Coconut Chocolate Cheesecake

(by Shirley McNevich)

Crust: 2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut (toasted); 1/2 cup chopped walnuts; 1/4 cup white sugar; 3 TBSP Hershey's cocoa; 1/3 cup butter (melted)

Batter: 4 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 tsp. cornstarch; 4 eggs; 1/3 cup whipping cream; 3 tsp. vanilla; 1 1/2 cups Nestle's mini semi-sweet chocolate chips

Topping: 3 squares Baker's semi-sweet baking chocolate; 1 TBSP butter (melted); 1 cup Domino's powdered sugar; 1/4 cup whipping cream; extra coconut and chopped walnuts if you wish

Crust: toast 1 cup of the coconut according to bag directions--cool. In a bowl add crushed Nilla wafers, toasted coconut, chopped walnuts, 1/4 cup white sugar, cocoa and 1/3 cup butter (melted)--stir until mixed. Press the mixture into the bottom and 1" up the sides of a greased 10" springform cheesecake pan. Refrigerate the crust for 20 minutes. Batter: in a mixer add cream cheese--beat. In a small bowl add 1 cup white sugar and the cornstarch--stir until mixed. Add cornstarch mixture to the cream cheese--beat. Add eggs--beat. Add 1/3 cup whipping cream and vanilla--beat. Remove bowl from mixer--add mini chocolate bits--stir until mixed. Pour batter into the chilled crust. Place the cheesecake pan on to a cookie sheet. Bake at 350 degrees for 60-65 minutes or until almost set. Cool completely. Topping: melt the Baker's chocolate according to box directions. In a mixer add melted chocolate, 1 TBSP butter (melted) and powdered sugar--beat. Add 1/4 cup whipping cream--beat until spreadable. Spread the mixture over the top of the cooled cheesecake. Sprinkle extra coconut and chopped walnuts over the top if you wish. Refrigerate overnight.