#2854 - Cherry Cheese Pie

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust (or make your own)
1 can Lucky Leaf cherry pie filling (cold--refrigerate overnight before using)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup bottled reconstituted lemon juice
1 tsp. vanilla

In a mixer add cream cheese--beat. Add condensed milk--beat. Add lemon juice and vanilla--beat. Pour batter into the graham cracker crust. Refrigerate overnight. Spread cherry pie filling over the top before serving.

#2853 - Nutty Sundae Pie

(by Shirley McNevich)

1/3 cup Jif peanut butter
1/4 cup Kayro corn syrup (clear)
2 cups Frosted Flakes cereal (coarsely crushed)
1/2 cup chopped peanuts
1 cup Baker's angelflake coconut
1 cup strawberry preserves (NOT jelly)
1 quart good quality vanilla ice cream (slightly softened)
1 - 9" glass pie plate

In a bowl add peanut butter and corn syrup--stir until mixed. Add crushed Frosted Flakes, chopped peanuts and coconut--stir until coated. Use the back of a spoon to press the mixture on the bottom and up the sides of the pie plate. Refrigerate for a few hours until crust is firm. Remove from refrigerator, spread 1/4 cup of the strawberry preserves over the crust. Spoon the softened ice cream over the preserves. Spread the rest of the preserves over the top of the ice cream. Use a butter knife to swirl the preserves through the ice cream. Freeze the pie overnight. Let the pie thaw for 10 minutes before cutting.

#2852 - Crunchy Chocolate Pie

(by Shirley McNevich)

1 - 6oz. ready-made chocolate crumb crust
1 - 3oz. box Jell-O instant chocolate pudding mix
1 cup cold milk
1 - 8oz. Cool Whip (thawed)
20 oreo cookies (crushed)
1/2 cup Nestle's semi-sweet chocolate bits
1/2 cup Reese's peanut butter chips
1/2 cup chopped peanuts

Prepare the chocolate pudding mix with the cold milk according to box directions. Once the pudding is thickened, add the Cool Whip--stir to mix. Add 1 cup of the crushed Oreo cookies--stir to mix. Add chocolate bits, peanut butter chips and chopped peanuts--stir to mix. Spread the mixture into the pie crust. Sprinkle the rest of the crushed Oreo cookies over the top. Freeze the pie overnight. Thaw the pie for 10 minutes before cutting and serving.

#2851 - Italian Tomato Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
salt and pepper
2 - 15oz. cans Italian style stewed tomatoes
2 TBSP cornstarch
1/2 tsp. oregano
1/2 cup shredded mozzarella cheese

Salt and pepper each side of each chicken breast, then place them in a greased 9 x 13 glass baking dish. Cover with foil and bake at 425 degrees for 30 minutes or until chicken is no longer pink inside. Remove from oven--remove foil and drain off any liquid in the dish. In a saucepan add both cans of stewed tomato and oregano--stir. Slowly add cornstarch--cook/stir over medium heat until mixture thickens. Pour tomato mixture over the chicken breasts--bake uncovered at 425 degrees for 15 minutes. Remove from oven, sprinkle the mozzarella cheese all over the top and bake uncovered at 425 degrees for a few more minutes until the cheese melts.

#2850 - Creamy Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
8 squares of Baker's semi-sweet baking chocolate
1/2 cup Fluff marshmallow cream
1/2 cup chopped nuts (optional)
1/4 cup softened butter
1 tsp. vanilla

Unwrap chocolate squares and cut eat square into four pieces. In a bowl add chocolate pieces, Fluff marshmallow, chopped nuts, softened butter and vanilla--set aside. In a saucepan over medium heat add white sugar and evaporated milk--cook/stir until it starts to boil. Turn heat back to low--let it boil over low heat for 10 minutes while stirring. Pour the boiling sugar mixture into the chocolate mixture--keep stirring until all of the chocolate is melted and the whole mixture is smooth. Line an 8" fudge pan with foil. Pour the fudge mixture into the pan. Cool completely, then refrigerate until cold. Remove from refrigerator, dump fudge on to a cutting board, peel off the foil and cut the fudge into squares.

#2849 - Frozen Citrus Pie

(by Shirley McNevich)

1 - 6oz. ready-made graham cracker crust
1 - 6oz. can frozen orange juice concentrate OR frozen lemonade concentrate OR frozen pink lemonade concentrate
1 pint good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

Partially thaw the orange juice concentrate. In a mixer add the partially thawed orange juice concentrate--beat for 30 seconds. Add the softened vanilla ice cream--beat. Remove bowl from mixer--add Cool Whip--stir until blended. Spread the mixture into the graham cracker crust. Freeze overnight. Remove from freezer--let stand 10 minutes before cutting.

#2848 - Bisquick Peanut Butter Blossoms

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 to 1 cup Jif peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
small bowl of white sugar for rolling
1 bag chocolate Hershey's kisses (unwrapped as needed)

In a mixer add condensed milk, peanut butter, egg and vanilla--beat until smooth. Slowly add Bisquick--mix well. Refrigerate the dough for 1 hour or until well chilled. Remove dough from refrigerator--shape dough into 1" balls, roll each dough ball in white sugar and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Immediately after removing from oven, press an unwrapped Hershey's kiss into the center of each cookie. Cool completely.

#2847 - Bisquick Peanut Butter Cookies

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 to 1 cup Jif peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
small bowl of white sugar for rolling

In a mixer add condensed milk, peanut butter, egg and vanilla--beat until smooth. Slowly add Bisquick--mix well. Refrigerate the dough for 1 hour or until well chilled. Remove dough from refrigerator--shape dough into 1" balls, roll each dough ball in white sugar, place them on greased cookie sheets and flatten them with the back of a fork (making a criss cross pattern). Bake at 350 degrees for 8-10 minutes or until lightly browned.

#2846 - Sour Cream Marble Squares

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 1/3 cups white sugar
3 eggs
1/2 cup Parkay margarine
3/4 cup water
1 1/2 squares of Baker's unsweetened baking chocolate
2 cups flour
1/2 cup Breakstone's sour cream
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add cream cheese, 1/3 cup white sugar and 1 egg--beat well and set aside. In saucepan over low heat add Parkay, water and unsweetened baking chocolate--cook/stir until boiling. Once boiling, remove from heat--add 2 cups white sugar, 2 eggs, sour cream, baking soda and salt--stir well. Add flour--stir just until mixed. Pour batter into a greased and floured 10 x 15 jelly roll pan. Drizzle the cream cheese mixture all over the top. Marble the cream cheese mixture through the chocolate batter using a greased butter knife. Sprinkle the chocolate bits all over the top. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.

#2845 - Chocolate Maple Bars

(by Shirley McNevich)

1 1/2 cups flour
2/3 cup white sugar
1/2 tsp. salt
3/4 cup cold butter (cut into small pieces)
2 beaten eggs
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 1/2 tsp. maple flavoring
2 cups chopped nuts
1 cup Nestle's semi-sweet chocolate bits

In a bowl add flour, white sugar and salt--stir. Add the cold butter--mix with a pastry blender to make crumbs. Add 1 beaten egg--stir well. Press the mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 25 minutes. In a mixer add condensed milk, 1 egg and maple flavoring--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. When crust is baked, remove from oven and sprinkle the chocolate bits all over the top. Spread the condensed milk mixture all over the top. Return to oven and bake at 350 degrees for 20-25 more minutes. Cool completely. Cut into bars or squares.

#2844 - Coffee Brownie Bars

(by Shirley McNevich)

1/2 cup butter (melted)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. instant coffee dissolved in 1 TBSP warm water
2 eggs
1 cup Bisquick
1/2 cup Hershey's cocoa
2 tsp. vanilla
1 cup chopped nuts (optional)
Frosting: 3 TBSP softened Parkay margarine; 1 TBSP Hershey's cocoa; 2 tsp. instant coffee dissolved in 1 TBSP warm water; 1 1/2 cups Domino's powdered sugar; water if needed

In a mixer add melted butter, 2 tsp. instant coffee/warm water and eggs--beat. Add Bisquick, 1/2 cup cocoa and vanilla--beat. Add condensed milk--beat. Add chopped nuts--beat. Spread batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a saucepan over low heat add Parkay--melt. Add 1 TBSP cocoa--stir. Add 2 tsp. instant coffee/warm water--stir. Remove from heat--add powdered sugar--stir until spreadable. If too thick add a little water and stir again. Frost the cooled mixture. Cut into bars or squares.

#2843 - Cream Cheese Streussel Bars

(by Shirley McNevich)

1 3/4 cups flour
1 1/2 cups Domino's powdered sugar
1/2 cup Hershey's cocoa
1 cup cold butter
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 egg
2 tsp. vanilla
1/2 cup chopped nuts

In a bowl add flour, powdered sugar and cocoa--stir to mix. Cut the cold butter into pieces and add to the flour mixture--mix with a pastry blender to make crumbs. Reserve 2 cups of the crumb mixture. Press the remaining crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes. In a mixer add cream cheese--beat. Add condensed milk--beat until smooth. Add egg and vanilla--beat. Spread the cream cheese mixture over the warm crust. Add the chopped nuts to the reserved 2 cups of crumbs--stir to mix. Sprinkle the crumb nut mixture all over the top of the cream cheese mixture. Bake at 350 degrees for 25 minutes. Cool completely. Cut into bars or squares.

#2842 - Chicken Cabbage

(by Shirley McNevich)

1 head of cabbage (washed, cut into quarters, and cored)
2 TBSP butter (NO substitutes)
2 TBSP olive oil
1/2 tsp. salt
1/2 tsp. Lowry's seasoned salt
fresh black ground pepper (to your taste)
2 cups chicken broth

On a cutting board, slice the four cored cabbage pieces into 1/2" thick slices. In a Dutch oven add butter, olive oil, salt, seasoned salt, and fresh ground black pepper--turn heat to medium while stirring. As soon as butter melts, add all of the cabbage. Pour the chicken broth over the cabbage--cook/stir over medium heat until chicken broth starts to boil. Once boiling, turn heat to simmer. Place the lid on the Dutch oven and cook on simmer just until cabbage is tender.

#2841 - Buttery Shortbread Cookies

(by Shirley McNevich)

2 sticks softened butter (NO substitutes)
1/2 cup Domino's powdered sugar
2 cups flour
1/4 tsp. salt

In a mixer add butter--beat until smooth. Slowly add powdered sugar--beat until light and fluffy. Slowly add flour and salt--beat until mixed, then beat well. Roll the dough on to a floured counter to 1/4" thick. Cut the dough into 1" x 2" rectangles. Place them on ungreased cookie sheets. Prick each cookie a few times with the tines of a fork. Bake at 350 degrees for 20-25 minutes or until lightly browned around the edges. Cool slightly before removing cookies from cookie sheet. Place them on paper towels to cool completely.

#2840 - Parmesan Cheese Sauce

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (cubed and softened)
3/4 cup milk
1/2 cup grated Parmesan cheese
pepper (to your taste)
any cooked/drained pasta

In a microwave safe bowl add cream cheese, milk and Parmesan cheese--microwave on medium heat in two minute increments--stir after each two minutes. Usually takes about 6-8 minutes total. When sauce is hot and creamy, spread sauce over cooked/drained pasta.

#2839 - Mini Chocolate Cheesecake

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1/2 + 1/4 cup Nestle's mini semi-sweet chocolate bits

In a mixer add cream cheese and white sugar--beat. Add vanilla and eggs--beat until smooth. Remove from mixer--add 1/2 cup mini chocolate bits--stir until mixed. Pour batter into the graham cracker crust. Sprinkle 1/4 cup mini chocolate bits evenly over the top. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2838 - Chocolate Cherry Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
4 squares Baker's semi-sweet baking chocolate (melted)
1 - 21oz. can cherry pie filling

In a mixer add cream cheese and white sugar--beat. Add vanilla and eggs--beat. Add melted chocolate--beat. Pour batter into the graham cracker crust. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold, then remove from refrigerator and spread the cherry pie filling over the top. Return to refrigerator until cold.

#2837 - Vanilla Pumpkin Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a dash of ground cloves
a dash of nutmeg

In a mixer add cream cheese and white sugar--beat. Add eggs and vanilla--beat. Add pumpkin, cinnamon, ground cloves and nutmeg--beat until mixed, then beat on high speed until smooth. Pour batter into the graham cracker crust. Bake 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2836 - Easy Vanilla Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs

In a mixer add cream cheese--beat. Add white sugar, vanilla and eggs--beat until mixed, then beat on high until very smooth. Pour batter into graham cracker crust. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2835 - Lemon Coconut Whip

(by Shirley McNevich)

2 cups Breakstone's sour cream
1 - 3oz. box Jell-O INSTANT lemon pudding mix
1 1/3 cups Baker's angelflake coconut
1 - 8oz. can Dole crushed pineapple (DO NOT drain)

In a bowl add sour cream and lemon pudding mix--stir. Add coconut and pineapple/juice--stir well. Place mixture into a serving bowl and refrigerate until cold.