#2885 - Parmesan Rye Snacks

(by Shirley McNevich)

1 cup mayo
1 cup fresh grated Parmesan cheese
1 - 8oz. Philadelphia cream cheese (softened)
2 green onions (finely chopped)
1 loaf sliced cocktail rye bread (snack size)

In a bowl add mayo, Parmesan cheese, cream cheese and chopped onions--stir until mixed and smooth. Spread the mixture on the bread pieces and place them on a greased cookie sheet. Move your oven rack all the way to the top and preheat the oven to broil. Place the cookie sheet all the way on the top rack--broil for 1-2 minutes or until bubbling hot. Remove from oven--cool slightly before serving.

#2884 - Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups cooked ham (chopped)
1 cup shredded cheddar cheese OR shredded swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups crushed corn flakes cereal

In a bowl add mashed potatoes, ham pieces, cheese, mayo, beaten egg, mustard and pepper--mix well using a spoon. Add enough flour to make the mixture stiff (2 to 4 TBSP)--stir well. Refrigerate the mixture for 1 hour. Remove mixture from refrigerator. Place the crushed corn flakes in a bowl. Shape the potato mixture into walnut sized balls, and roll each ball completely in the crused corn flakes. Place the coated potato balls on a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Serve hot.

#2883 - Brown Sugar Fruit Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup Breakstone's sour cream
1/4 cup white sugar
1/4 cup Domino's dark brown sugar (packed)
1 or 2 TBSP maple syrup
your choice of fresh fruit pieces for dipping

In a mixer add cream cheese--beat. Add sour cream, white sugar and brown sugar--beat well. Add maple syrup--beat until very smooth. Pour mixture into a serving bowl. Refrigerate until cold. Serve as a dip with fresh fruit pieces.

#2882 - Chocolate Marshmallow Bars

(by Shirley McNevich)

3/4 cup softened butter
1 1/2 cups white sugar
3 eggs
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 TBSP Hershey's cocoa
1/2 cup chopped nuts (optional)
4 cups mini marshmallows
Topping: 8oz. Nestle's semi-sweet chocolate bits; 3 TBSP butter; 1 cup Jif smooth peanut butter; 2 cups Rice Krispies cereal

In a mixer add 3/4 cup butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, salt and cocoa--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir to mix. Spread the mixture in a greased 15 x 10 x 1 jelly roll pan. Bake at 350 degrees for 15-18 minutes. Remove from oven--sprinkle the marshmallows all over the top. Put pan back in oven for 3 minutes. Remove from oven--use a greased tableknife to spread the hot marshmallows all over the top of the cake. Cool to room temperature. In a saucepan add chocolate bits, 3 TBSP butter and peanut butter--cook/stir over low heat until smooth. Remove from heat--add Rice Krispies--stir until mixed. Spread the Rice Krispies mixture over the top of the top of the cake. Cool completely. Cut into squares or bars.

#2881 - Smooth Sweet Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
3 TBSP flour
1 2/3 cups white sugar
1 cup mashed sweet potatoes
2 eggs
1/4 cup Kayro lite corn syrup
1/4 tsp. nutmeg
a pinch of salt
1/2 cup softened butter
3/4 cup Carnation evaporated milk (NOT condensed)

Place the pie dough in a greased pie plate--flute the edges and spray the inside of the dough with Pam. In a mixer add flour, white sugar and butter--beat. Add eggs--beat. Add corn syrup and mashed sweet potatoes--beat. Add nutmeg and salt--beat. Add evaporated milk--beat until smooth. Pour batter into prepared pie dough. Bake at 350 degrees for 55-60 minutes.

#2880 - Blueberry Peach Cobbler

(by Shirley McNevich)

3 cups fresh blueberries
3 cups fresh peach slices
2 cups flour
1/2 cup white sugar
4 tsp. baking powder
1 tsp. salt
1 cup cold butter (cut into pieces)
1 cup milk
Topping: 2/3 cup white sugar; 1/4 cup cornstarch; 1 1/2 cups boiling water

Grease a 9 x 13 glass baking dish. Spread the blueberries and peach slices all over the bottom of the dish. In a bowl add flour, 1/2 cup white sugar, baking powder and salt--stir to mix. Add the cold butter pieces--mix with a pastry blender to make crumbs. Add the milk to the crumb mixture--stir well. Spoon the whole mixture over the blueberries and peaches. In a separate bowl add the 2/3 cup white sugar and cornstarch--stir to mix. Sprinkle the white sugar mixture all over the top of the batter. SLOWLY pour the boiling water evenly over the whole top. Bake at 350 degrees for 40-45 minutes or until golden brown.

#2879 - Rhubarb Cobbler

(by Shirley McNevich)

6 cups chopped fresh rhubarb pieces
2 cups flour
1/2 cup white sugar
4 tsp. baking powder
1 tsp. salt
1 cup cold butter (cut into pieces)
1 cup milk
Topping: 2/3 cup white sugar; 1/4 cup cornstarch; 1 1/2 cups boiling water

Grease a 9 x 13 glass baking dish. Spread the rhubarb pieces all over the bottom of the dish. In a bowl add flour, 1/2 cup white sugar, baking powder and salt--stir to mix. Add the cold butter pieces--mix with a pastry blender to make crumbs. Add the milk to the crumb mixture--stir well. Spoon the whole mixture over the rhubarb pieces. In a separate bowl add the 2/3 cup white sugar and cornstarch--stir to mix. Sprinkle the white sugar mixture all over the top of the batter. SLOWLY pour the boiling water evenly over the whole top. Bake at 350 degrees for 40-45 minutes or until rhubarb is tender.

#2878 - Cinnamon Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup white sugar + extra in a bowl for rolling
1 cup Domino's powdered sugar
1 cup canola oil
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cream of tartar
4 1/3 cups flour
1 cup chopped pecans

In a mixer add butter, 1 cup white sugar, powdered sugar and canola oil--beat. Add eggs and vanilla--beat. Add salt, baking soda, cinnamon and cream of tartar--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped pecans--stir until mixed. Roll the dough into 1" balls and roll each dough ball in a bowl of white sugar. Place them on greased cookie sheets and use the bottom of a drinking glass to flatten each cookie (greasing the bottom of the glass if necessary). Bake at 375 degrees for 10-12 minutes.

#2877 - Chocolate Coconut Cream Pie

(by Shirley McNevich)

1 - 9" pie crust dough
2/3 cup white sugar
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 egg yolks
1 TBSP butter
2 tsp. vanilla
1/2 cup Baker's angelflake coconut
Chocolate layer: 3 TBSP Hershey's cocoa; 3 TBSP white sugar; 2 TBSP milk
Meringue: 3 egg whites; 1/4 tsp. cream of tartar; 6 TBSP white sugar

Spray a pie plate with Pam, insert the pie dough, flute the edges of the dough, spray the inside of the pie dough with Pam and bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. In a saucepan (no heat yet) add 2/3 cup white sugar, 1/3 cup cornstarch and salt--stir well. Slowly add milk--stir until mixed. Turn heat to medium--cook/stir mixture until bubbling and thickened. Turn heat back to low--cook/stir 2 minutes longer. Remove from heat. In a bowl add egg yolks--beat with a fork. Take 3 spoonfuls of the hot sugar mixture and put it in with the beaten egg mixture--beat the eggs again. Now pour the whole egg mixture into the hot sugar mixture--stir well. Place the sugar mixture over medium heat--cook/stir until boiling. Once boiling, cook for 2 more minutes. Remove from heat--add butter and vanilla to hot sugar mixture--stir well. Pour 1 1/2 cups of the hot sugar mixture into a bowl and add the angelflake coconut to it--stir and set it aside. In a separate bowl add the cocoa, 3 TBSP white sugar and milk--stir well. Add the cocoa mixture to the hot sugar mixture--stir well. Cook and stir the sugar mixture again until boiling. Remove hot sugar mixture from heat--pour 1 cup of the hot sugar mixture into the baked pie crust. Pour the coconut mixture evenly over the top. Carefully pour the rest of the hot sugar mixture over the top. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pie using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Bake at 350 degrees for 12-15 minutes or until meringue is lightly browned. Cool completely. Refrigerate until cold.

#2876 - Lemony Bars

(by Shirley McNevich)

Crust: 1 cup flour; 1/3 cup softened butter; 1/4 cup Domino's powdered sugar
Filling: 1 cup white sugar; 2 eggs; 2 TBSP flour; 2 TBSP lemon juice; 1/2 tsp. lemon extract; 1/2 tsp. baking powder; 1/4 tsp. salt
Topping: Domino's powdered sugar for sprinkling

Crust: in a bowl add 1 cup flour, softened butter and 1/4 cup powdered sugar--mix with a pastry blender to make crumbs. Press the mixture into a greased 8 x 8 cake pan. Bake at 375 degrees for 15 minutes. While the crust is baking, in a mixer add white sugar and eggs--beat. Add 2 TBSP flour, lemon juice, lemon extract, baking powder and salt--beat until frothy. Pour the filling mixture over the hot baked crust. Return to oven and bake at 375 degrees for 18-20 minutes or until lightly browned. Cool completely. Dust the whole top with powdered sugar before cutting into bars or squares.

#2875 - Double Chocolate Drop Cookies

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup canola oil
2 eggs
1 - 6oz. bag Nestle's semi-sweet chocolate bits
pecan halves

In a mixer add cake mix, canola oil and eggs--beat until mixed. Remove bowl from mixer--add chocolate bits--stir to mix. Drop by spoonfuls on to greased cookie sheets. Place a pecan half on the top of each cookie. Bake at 350 degrees for 10-12 minutes. Cool 1-2 minutes before removing from cookie sheets. Place cookies on paper towels to cool.

#2874 - Fruity Yogurt Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust (or make your own)
16oz. of strawberry yogurt
1 - 8oz. Cool Whip (thawed)
1 cup mashed strawberries (OR mashed blueberries, mashed raspberries, mashed peaches, or crushed pineapple (drained))
white sugar if needed

In a bowl add yogurt and mashed strawberries--stir. Add Cool Whip--stir well. Taste the mixture--add a little white sugar if not sweet enough. Spoon mixture into the graham cracker crust. Freeze the pie for 4 hours. Let pie stand on counter for a few minutes before cutting.

#2873 - Sweet Corn Dip

(by Shirley McNevich)

3 cups of fresh sweet corn kernels
8oz. shredded sharp cheddar cheese
1 - 8oz. Philadelphia cream cheese (cubed and softened)
salt and pepper to your taste

Peel an ear of sweet corn and use a knife to carefully slice the kernels into a bowl. Continue with more ears of corn until you have 3 cups total. In a greased cast iron skillet add the corn kernels, salt and pepper (to your taste). Cook/stir over medium heat until corn kernels are browned. Remove from heat--add shredded cheddar cheese and cream cheese cubes--stir to mix (it won't be melted yet). Place the whole skillet in the oven and bake at 350 degrees for 15-20 minutes or until cheeses are melted and whole mixture is bubbling. Remove from oven--stir mixture well and pour it into a serving dish. Taste--sprinkle more salt and pepper on top if desired. Serve immediately with good quality crackers or tortilla chips.

#2872 - Raisin Buttermilk Sugar Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 cups white sugar + extra for sprinkling
2 eggs
2 tsp. vanilla
4 cups flour
1 tsp. baking powder
1/4 to 1/2 tsp. salt
1 cup buttermilk
1 cup raisins

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, salt and buttermilk--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Sprinkle some white sugar over the top of each cookie. Press 3-4 drained raisins into the top of each cookie. Bake at 350 degrees for 10-12 minutes. Optional: you can cut the drained raisins into small pieces and put them in the batter instead of placing them on the tops of the cookies.

#2871 - Easy Strawberry Coffee Cake

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
6 TBSP white sugar
3/4 tsp. salt
1/3 cup Crisco shortening
1 beaten egg
1/3 cup milk
1 1/2 cups washed fresh strawberry slices
Topping: 3 TBSP butter; 1/4 cup white sugar; 3 TBSP flour

Into a bowl sift the 2 cups flour, baking powder, 6 TBSP white sugar and salt. Add Crisco--mix with a pastry blender to make crumbs. In a separate bowl add the beaten egg and milk--stir with a whisk to mix. Pour egg mixture into crumbs mixture--stir well. Spread batter into a greased 10 x 6 or 11 x 7 cake pan. Arrange the strawberry slices all over the top of the batter. In a bowl add butter, 1/4 cup white sugar and 3 TBSP flour--mix with a pastry blender to make topping crumbs. Sprinkle the topping crumbs all over the strawberries. Bake at 375 degrees for 25-30 minutes. Cool completely before cutting.

#2870 - Cream Cheese Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1/2 cup Breakstone's sour cream
2 tsp. vanilla
1 - 4oz. Cool Whip (thawed)

In a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream and vanilla--beat. Remove bowl from mixer--add Cool Whip--stir with a spoon until mixed. Pour batter into the graham cracker crust. Refrigerate overnight. Top as desired (pie filling, preserves, etc.).

#2869 - Scratch Lemon Pie

(by Shirley McNevich)

1 - 9" pre-baked pie dough shell (or make your own pie dough and bake it)
1 1/4 cups white sugar
6 TBSP cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks (save egg whites for meringue)
1 1/2 tsp. lemon extract2 tsp. cider vinegar
3 TBSP softened butter
Meringue: 1 TBSP cornstarch; 2 TBSP cold water; 1/2 cup boiling water; 3 egg whites; 6 TBSP white sugar; 1 tsp. vanilla; a pinch of salt

In a double boiler (not over heat yet) add white sugar, 6 TBSP cornstarch and slowly add the 2 cups of water--stir. In a bowl add egg yolks and lemon juice--beat with a whisk until mixed. Add egg yolk mixture to sugar mixture--stir with a whisk until mixed. Place double boiler on burner--turn heat to medium. Cook/stir the mixture until mixture gets thick (takes about 25 minutes). Remove mixture from stove--add lemon extact, butter and cider vinegar--stir well until butter melts and mixture is smooth. Pour the mixture into the baked pie crust--set it aside while you make the meringue. Meringue: in a saucepan (no heat yet) add 1 TBSP cornstarch--slowly stir/add 2 TBSP cold water. Slowly add 1/2 cup boiling water while stirring. Place the saucepan on the stove over medium heat--cook/stir until mixture gets clear and thickened. Let the mixture cool to room temperature. In a mixer add the egg whites--beat until foaming. Slowly add white sugar while beating on medium speed. Keep beating mixture while adding the salt and vanilla, then beat the mixture until stiff. Keep the mixer running while slowly adding the cooled cornstarch mixture--beat well, then turn mixer on high and beat well. Spread the meringue mixture over the top of the lemon pie using a spatula--make sure none of the lemon mixture is showing through. Wet your forefinger and lightly touch the meringue and make a spiral pattern in the meringue (starting at the edge and ending up in the center of the pie). Bake at 375 degrees for 10-15 minutes or until meringue is slightly browned. Cool completely. Refrigerate until cold.

#2868 - Pecan Pumpkin Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 beaten eggs
3/4 cup white sugar
1 tsp. cinnamon
1/2 tsp. salt
Topping: 1/2 cup flour; 1/3 cup Domino's dark brown sugar (packed); 3 TBSP butter (cut into small pieces); 1/2 cup chopped pecans; 1/2 tsp. salt; 1/4 tsp. cinnamon

In a bowl add pumpkin, white sugar and beaten eggs--stir with a spoon until mixed. Add 1/2 tsp. salt and 1 tsp. cinnamon--stir to mix. Add evaporated milk--stir until smooth. Grease a pie plate--insert pie dough, flute the edges and spray the inside of the dough with Pam. Pour the pumpkin mixture into the pie dough. In a separate bowl add flour, brown sugar, butter pieces, 1/2 tsp. salt and 1/4 tsp. cinnamon--mix with a pastry blender to make crumbs. Add the chopped pecans to the topping crumbs--stir to mix. Sprinkle the crumbs all over the top of the pie. Use small strips of foil to cover just the crust edges of the pie. Bake at 350 degrees for 40 minutes, remove foil strips from the crust edges, then bake another 15-20 minutes. To test for doneness, insert the blade end of a tableknife into the center of the pie--if knife comes out clean the pie is done.

#2867 - Egg Free Chocolate Cake

(by Shirley McNevich)

1 cup white sugar
1 1/2 cups flour
1/2 tsp. salt
1/4 cup Hershey's cocoa
1 tsp. baking soda
1 TBSP apple cider vinegar
2 tsp. vanilla
1/2 cup canola oil
1 cup water

In a mixer add white sugar, flour, salt, cocoa, baking soda, cider vinegar, vanilla, canola oil and water--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9" square cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2866 - Supreme Pound Cake

(by Shirley McNevich)

1 box Duncan Hines lemon supreme deluxe cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding mix
1/2 cup Crisco canola oil
1 cup water
4 eggs
Glaze: 1 cup Domino's powdered sugar; 2 TBSP milk

In a mixer add lemon cake mix, lemon pudding mix, canola oil, water and eggs--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into greased and floured 10" tube cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the sides and invert on to a cake plate. In a bowl powdered sugar and milk--stir until mixed and smooth. Drizzle glaze over the top of the cake.