#2905 - Creamy Baked Potatoes

(by Shirley McNevich)

1 1/4 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP chopped fresh parsley OR chives
1/4 cup chopped onions
4 cups cooked potatoes (peeled, boiled/cooked with 1 tsp. salt and cubed)
paprika for sprinkling
In a saucepan over low heat add milk, cream cheese, chopped parsley and chopped onions--cook/stir until smooth. Add cubed potatoes--stir gently until mixed. Pour the mixture into a 2 qt. greased casserole dish. Bake covered at 375 degrees for 30 minutes. Remove from oven--stir gently and bake uncovered for 20 minutes longer. Sprinkle the whole top with paprika when you remove it from the oven.

#2904 - Lime and Cherry Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O
3/4 cup boiling water
1/4 cup white sugar
1 cup cottage cheese
1 cup whipped cream OR Cool Whip
1 small can Dole crushed pineapple (drained)
1/2 cup chopped walnuts (optional)
1 small jar maraschinio cherries (drained and halved)

In a bowl add lime Jell-O, boiling water and white sugar--stir until dissolved, then cool to room temperature. Add cottage cheese, whipped cream, drained crushed pineapple and chopped walnuts--stir until mixed. Transfer the whole mixture into a serving dish. Refrigerate until cold. When ready to serve, decorate the top with the drained cherry halves.

#2903 - Nine Day Cole Slaw

(by Shirley McNevich)

1 - 3lb. cabbage (grated)
1 green bell pepper (chopped)
1 onion (chopped - OPTIONAL)
1 cup cider vinegar
2 cups white sugar
1 tsp. salt
1/2 to 1 TBSP celery seed
1 cup canola oil

In a large glass or metal bowl add grated cabbage, chopped green bell pepper and chopped onions--toss to mix. Add celery seed--toss to mix. In a saucepan add canola oil, cider vinegar, white sugar and salt--cook/stir over medium heat until full rolling boil. Remove from heat and pour it over the cabbage mixture while hot. Stir the whole mixture until mixed. Cool to room temperature and refrigerate overnight before serving. Keep refrigerated--it will be good to eat for up to 9 days.

#2902 - Cucumber Lettuce Salad

(by Shirley McNevich)

2 medium cucumbers (washed, peeled and cut into bite sized pieces)
1 small head of lettuce (washed and torn into bite sized pieces)
1/4 cup chopped onions
1/2 cup mayo
1/2 cup Breakstone's sour cream
2 tsp. cider vinegar
white sugar to your taste
1/2 tsp. salt

In a large bowl add cucumber pieces and lettuce pieces--toss to mix. In a separate bowl add mayo, sour cream, cider vinegar and salt--stir to mix. Taste--if too sour add 1 tsp. white sugar at a time, then re-stir and taste again. Refrigerate the lettuce mixture and the mayo mixture until cold. When ready to serve, remove bowls from refrigerator, pour mayo mixture and chopped onions over lettuce mixture--toss well.

#2901 - Easy Cheese Sticks

(by Shirley McNevich)

1 unbaked pie crust dough
grated cheddar cheese
paprika

Roll out the pie dough on a floured counter. Sprinkle grated cheddar cheese all over the top of the dough. Sprinkle paprika over the top of the cheese. Carefully cut the dough into 1" x 3" strips. Place the strips on greased cookie sheets. Bake at 450 degrees until puffy and browned.

#2900 - Sharp Cheese Biscuits

(by Shirley McNevich)

2 sticks softened Parkay margarine
1/2 tsp. salt
red pepper (to your taste)
8oz. sharp cheddar cheese (grated)
2 cups flour
2 cups Rice Krispies cereal

In a bowl add softened Parkay, salt, red pepper and flour--mix. Add grated cheese and Rice Krispies--mix well. Shape the dough into walnut sized balls and place them on greased cookie sheets. Flatten each biscuit using a greased fork. Bake at 325 degrees for 25 minutes or until golden brown.

#2899 - Strawberry Tube Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
1 cup canola oil
4 eggs
1/2 cup thawed sliced strawberries
Frosting: 1/2 cup softened butter; 1lb. Domino's powdered sugar; 1/2 cup thawed sliced strawberries

In a mixer add cake mix, Jell-O powder, canola oil and eggs--beat well. Add 1/2 cup sliced strawberries--beat well. Pour batter into a greased and floured 9" tube cake pan. Bake at 350 degrees for 65-75 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Frosting: in a mixer add softened butter and 1/2 cup sliced strawberries--beat well. Slowly add powdered sugar--beat well. If frosting is too thick add a little milk and beat again. Frost the cake.

#2898 - Cooked Buttermilk Frosting

(by Shirley McNevich)

1 cup white sugar
1/2 tsp. baking soda
1/2 cup buttermilk
1/2 stick butter
1 TBSP Karyo clear corn syrup
1 tsp. vanilla

In a saucepan add white sugar, baking soda, buttermilk, butter and clear corn syrup. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add vanilla--stir well. Spread the hot frosting over a hot, freshly baked cake. Cool cake completely.

#2897 - Buttermilk Carrot Cake

(by Shirley McNevich)

2 cups sifted flour (measure before sifting)
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups white sugar
2 tsp. vanilla
1 - 8oz. can Dole crushed pineapple (well drained)
2 cups grated carrots
1 cup Baker's angelflake coconut
1 cup chopped walnuts
Frosting: 1 cup white sugar; 1/2 tsp. baking soda; 1/2 cup buttermilk; 1/2 stick butter; 1 TBSP Karyo clear corn syrup; 1 tsp. vanilla

In a mixer add canola oil, 2 cups white sugar and eggs--beat. Add 2 tsp. vanilla and 3/4 cup buttermilk--beat. Add 2 tsp. baking soda, cinnamon and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add drained pineapple, grated carrots, chopped walnuts and coconut--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 55 minutes--test with a toothpick for doneness. While the cake is baking make the frosting--in a saucepan add 1 cup white sugar, 1/2 tsp. baking soda, 1/2 cup buttermilk, butter and clear corn syrup. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add vanilla--stir well. Spread the hot frosting over the hot cake. Cool cake completely.

#2896 - Sour Cream Banana Pound Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 1/3 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup Breakstone's sour cream
1 cup mashed ripe bananas
1/2 cup chopped walnuts (optional)
Domino's powdered sugar for dusting

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, baking powder and salt--beat. Add sour cream and mashed bananas--beat. Add chopped walnuts--beat. Slowly add flour--beat. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and and invert on to a cake plate. Cool completely, then dust the whole top with powdered sugar.

#2895 - Sliced Apple Cake

(by Shirley McNevich)

1 1/2 cups canola oil
2 cups white sugar
2 tsp. vanilla
2 eggs
4 cups thinly sliced baking apples (wash, peel and core apples before slicing)
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 cup chopped walnuts
Domino's powdered sugar for sprinkling

In a mixer add canola oil, white sugar, vanilla and eggs--beat. Add salt, baking soda and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add apple slices and chopped walnuts--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 1 hour. Cool completely. When serving, sprinkle powdered sugar over each piece of cake.

#2894 - Fancy Spice Cookies

(by Shirley McNevich)

4 1/4 cups sifted flour (measure before sifting)
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/2 cup lard
1 1/2 cups Brer rabbit lite baking molasses
1/2 tsp. cider vinegar

In a large bowl add flour, baking soda, salt, cinnamon, ground cloves and ground ginger--stir to mix. Add brown sugar--mix well. Add the softened butter and the lard--cut in with a pastry blender. Add molasses and vinegar--mix well until dough forms. Cover the bowl and refrigerate the dough overnight. The next day remove dough from refrigerator--roll out a small amount of dough at a time on to a floured counter to 1/8" thick. Keep remaining dough cold in the refrigerator until you need more--just take out what you need so the dough doesn't get warm. Cut the dough into cookies using fancy shaped cookie cutters. Place cookies on greased cookie sheets. Bake at 350 degrees for about 10 minutes.

#2893 - Cinnamon Crisp Cookies

(by Shirley McNevich)

1 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/3 cup softened butter
2/3 cup white sugar
3 TBSP milk

Into a bowl sift the flour, baking powder and cinnamon. In a mixer add butter and white sugar--beat. Add milk--beat. Slowly add flour mixture--beat. Flour your counter. Roll out a small amount of dough at a time to 1/8" thick. Carefully cut the dough into 2" square cookies. Repeat with all dough. Place cookies on greased cookie sheets. Bake at 350 degrees for 8-10 minutes. If you want more cinnamon flavor, sprinkle the tops of the cookies with cinnamon sugar before baking.

#2892 - Cheesy Zucchini

(by Shirley McNevich)

1 large zucchini (washed, peeled and cut into slices)
2 large tomatoes (washed and sliced same thickness as zucchini)
1 large onion (peeled and chopped)
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
4 slices of buttered bread (cut into bite sized pieces--enough to cover the whole top)

In a greased 9 x13 glass baking dish keep making alternating layers of zucchini, tomatoes and chopped onions. Continue making layers until all of the vegetables are used up. Bake at 350 degrees for 45 minutes (or until zucchini is tender). In a bowl add the two cheeses--toss to mix. Remove dish from oven, sprinkle all of the cheese over the top and return to oven and bake until cheese is melted. Once cheese is melted, remove from oven and add the pieces of buttered bread all over the top. Return to oven and bake until bread pieces are golden brown and crispy.

#2891 - Chocolate Sour Cream Coffee Cake

(by Shirley McNevich)

Batter: 1 cup softened butter; 2 cups white sugar; 2 eggs; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 cup Breakstone's sour cream; 1 tsp. vanilla; 2 cups flour

Topping: 1 cup chopped pecans; 2 TBSP white sugar; 1 tsp. cinnamon

Glaze: 1/2 cup Nestle's semi-sweet chocolate bits; 1/4 cup butter

In a mixer add 1 cup softened butter and 2 cups white sugar--beat. Add eggs--beat. Add baking powder, salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add sour cream--stir to mix. In a small bowl add chopped pecans, 2 TBSP white sugar and cinnamon--stir to mix. In a saucepan over low heat add chocolate bits and butter--cook/stir until melted and smooth (or you can melt them togeter in a microwave safe bowl). Sprinkle 2 TBSP of the pecan topping into the bottom of a greased 9" tube cake pan. Pour half of the batter into the cake pan. Sprinkle 4 TBSP of the pecan topping over the top of the batter. Drizzle half of the chocolate glaze over the pecan topping. Pour the rest of the batter on top of the chocolate glaze. Sprinkle the rest of the pecan topping over the top of the batter. Save the rest of the chocolate glaze for later. Bake the cake at 350 degrees for 1 hour to 1 hour 15 minutes or until inserted toothpick comes out clean. Cool cake, then loosen the sides and invert the cake on to a serving plate. Reheat the remaining chocolate glaze and drizzle it all over the top of the cake.

#2890 - Cinnamon Pumpkin Cake

(by Aunt Eileen [Knouse] Carter)

Crust: 1 box Duncan Hines yellow cake mix; 1 beaten egg; 1/2 cup softened Parkay margarine

Filling: 3 cups Libby's canned pumpkin; 2 eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon

Topping: 1 cup reserved cake mix; 1/2 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1 tsp. cinnamon

Open up the box of yellow cake mix, measure out 1 cup and set it aside for later. In a bowl add the remaining cake mix, 1 beaten egg and 1/2 cup softened Parkay margarine--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Filling: in a mixer add canned pumpkin, 2 eggs, evaporated milk, white sugar and 1 tsp. cinnamon--beat until mixed, then beat until smooth. Pour the filling over the unbaked crust. In a bowl add 1 cup reserved cake mix, brown sugar, 1/2 cup softened Parkay margarine and 1 tsp. cinnamon--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the cake. Bake at 350 degrees for 50-60 minutes. Cool completely. Refrigerate until cold.

#2889 - Ritz Ice Cream Pie

(by Shirley McNevich)

Crust: 2 sleeves Ritz crackers (crushed); 1 1/2 sticks Parkay margarine (softened)

Filling: 3 - 3oz. boxes Jell-O instant coconut pudding mix; 2 cups milk; 1/2 gallon good quality vanilla ice cream (softened); 1 - 8oz. Cool Whip (thawed)

In a bowl add the crushed crackers and softened Parkay--mix well. Press the cracker mixture into the bottom of a glass 9 x 13 baking dish. Refrigerate the crust for 1 hour. In a mixer add the 3 boxes of pudding mix and milk--beat. While the mixer is running keep adding scoops of ice cream to the mixture until all of the ice cream is in the mixture and the mixture is smooth. Pour the mixture into the cold crust. Refrigerate overnight. Serve each piece with a scoop of Cool Whip.

#2888 - Sour Cream Cucumber Salad

(by Shirley McNevich)

3 medium cucumbers (washed, peeled and thinly sliced)
1 tsp. salt
1/2 cup chopped onions
1 TBSP white vinegar
a dash of pepper
1/4 cup Breakstone's sour cream (regular OR lite)
white sugar if necessary

In a bowl add cucumber slices, chopped onions and sprinkle the salt over them--stir well. Let them stand for 15 minutes, then drain off any accumulated liquid. Add white vinegar and pepper--stir well. Just before serving add sour cream--stir well. Taste--if not sweet enough add 1 TBSP white sugar at a time and stir again until sweetened to your taste.

#2887 - Pecan Banana Muffins

(by Shirley McNevich)

3 overripe bananas (peeled and mashed)
3/4 cup honey
2 beaten eggs
1/3 cup butter (melted)
1/3 cup buttermilk
1 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup chopped pecans

In a bowl add mashed bananas, honey, beaten eggs, melted butter, buttermilk and vanilla--stir to mix. Add baking soda, baking powder and flour--stir just until mixed. Add chopped pecans--stir just until mixed. Line muffin tins with paper cupcake liners. Fill each cupcake liner 2/3 full with batter. Bake at 375 degrees for 18-20 minutes.

#2886 - Vinegar Cucumber Salad

(by Shirley McNevich)

3 medium cucumbers (washed, peeled and sliced thin)
1 tsp. salt
1 small onion (washed, peeled and sliced thin and separated)
4 heaping TBSP white sugar
4 TBSP cider vinegar
water

In a bowl add cucumber slices and onion pieces--sprinkle the salt over the top, then toss well. Let them stand for 15 minutes, then drain off the liquid that forms. To the drained mixture add white sugar and cider vinegar--stir well. Add just enough cold water so that the cucumbers and onions are covered, then stir again. Taste the liquid--if too sour add a little more white sugar and stir again. If too sweet add a little more cider vinegar and stir again.