#3018 - White Strawberry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
16oz. fresh or frozen strawberries (washed, drained and cut into small pieces)
1/2 cup water
2 eggs
3 TBSP flour
3/4 cup canola oil
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, strawberry Jell-O powder, 1/2 of the strawberry pieces, water, eggs, flour and canola oil--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the thawed Cool Whip and the other 1/2 of the strawberry pieces--stir until mixed, then refrigerate the frosting for 2 hours. Frost the cake with the chilled Cool Whip frosting mixture. Refrigerate until cold.

#3017 - Vanilla Blueberry Crisp

(by Shirley McNevich)

1 pint fresh blueberries
1/2 cup white sugar
2 TBSP flour + 1 cup flour
1/4 tsp. salt + 1/2 tsp. salt
1/2 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1 tsp. vanilla
1 stick butter
cinnamon for sprinkling (optional)

In a bowl add blueberries, 1/2 cup white sugar, 2 TBSP flour and 1/4 tsp. salt--toss to mix. Spread the mixture on the bottom of a greased 8 x 8 baking pan. In a separate bowl add 1 cup flour, 1/2 tsp. salt, quick oats, brown sugar, vanilla and butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the blueberry mixture. Optional: sprinkle cinnamon lightly all over the top. Bake at 350 degrees for 40-50 minutes. Cool completely. Serve with good quality vanilla ice cream.

#3016 - Caramel Marshmallows

(by Shirley McNevich)

1 bag Kraft caramels (unwrapped)
1 can Eagle brand condensed milk (NOT evaporated)
1 stick butter
1 bag campfire sized marshmallows
2 cups crushed Rice Krispies cereal (more if necessary)
toothpicks

Crush the rice krispies cereal and put the crushed cereal in a bowl--set aside. Place wax paper on a cookie sheet. Put a toothpick in each marshmallow and place them on the cookie sheet. Freeze the marshmallows for 1 hour. In a saucepan over medium low heat add caramels, condensed milk and butter--cook/stir until melted and smooth. Remove marshmallows from the freezer. Hold the toothpick of a marshmallow and dip it in the caramel mixture to coat, then dip one half of the coated marshmallow into the crushed rice krispies and set it back on the wax paper. Repeat with all marshmallows. Cool until caramel hardens. If the caramel doesn't harden enough, keep the coated marshmallows frozen. If frozen, let them sit at room temperature a few minutes before serving.

#3015 - Single Egg Patties

(by Shirley McNevich)

1 egg
1 TBSP water

Spray a microwave safe cereal bowl with Pam. Add the egg and the water--beat with a fork. Microwave on high for 30 seconds. If the patty is not solid yet, microwave on high in 10 second increments until patty is solid. Use on English muffins, bagels or bread to make an egg sandwich. Season as desired.

#3014 - Oatmeal Sour Cherry Crisp

(by Shirley McNevich)

1 qt. sour sour red cherries (washed, sliced in half, pitted and drained)
4 TBSP white sugar + 6 TBSP white sugar + 6 TBSP white sugar
3 tsp. cornstarch
1 cup water
2 tsp. lemon juice
2 cups uncooked Quaker quick oats
1/2 tsp. salt
5 TBSP butter (softened)

Spread the cherry pieces all over the bottom of a greased 9 x 13 baking dish. Sprinkle 4 TBSP white sugar evenly over the cherries. In a saucepan add 6 TBSP white sugar and cornstarch--stir to mix. Slowly add the water to the cornstarch mixture while stirring. Turn heat to low heat--cook/stir cornstarch until mixture until it thickens. Once mixture is thick, remove from heat and add lemon juice--stir to mix. Pour the cornstarch mixture evenly over the cherries. In a bowl add the oats, salt and 6 TBSP white sugar--stir to mix. Add the 5 TBSP butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the cherries. Bake at 350 degrees for 35-40 minutes. Cool completely OR serve warm.

#3013 - Two Step Cheesecake

(by Shirley McNevich)

Crust: 1 stick softened butter; 2 eggs; 1/2 cup white sugar; 1 tsp. baking powder; 2 cups flour; a pinch of salt

Filling: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 eggs; 1 TBSP vanilla; 3 cups regular milk; 1 cup Carnation evaporated milk (NOT condensed)

Crust: in a mixer add softened butter and 1/2 cup white sugar--beat. Add 2 eggs--beat. Add baking powder and salt--beat. Slowly add flour--beat. Press the mixture into the bottom of a greased 9 x 13 cake pan. Refrigerate the crust for 15 minutes. Filling: in a mixer add cream cheese and 1 cup white sugar--beat. Add 4 eggs--beat. Add vanilla and milk--beat. Add evaporated milk--beat until smooth. Remove crust from refrigerator--spread filling mixture over the top. Bake at 300 degrees for 80 minutes or until center is almost set. Cool completely. Refrigerate until cold. Top with pie filling if desired.

#3012 - Cabbage Bean Soup

(by Shirley McNevich)

1 onion (chopped)
1/2 cup chopped celery
2 1/2 cups diced potatoes
6 cups shredded cabbage
2 TBSP canola oil
1 cup chicken broth
1 garlic clove (minced)
1 tsp. salt
1/2 tsp. pepper
1 - 16oz. can pork 'n beans

In a Dutch oven add canola oil, chopped onions, chopped celery and diced potatoes--cook/stir over medium heat until onions and celery are tender. Add shredded cabbage, chicken broth, salt, pepper and minced garlic--stir--cover and cook until cabbage is tender. Remove lid--add pork 'n beans--cook/stir until mixed and hot.

#3011 - Supreme Pork Chops

(by Shirley McNevich)

6 pork chops OR 6 boneless/skinless chicken breasts
salt
pepper
1 cup hot & spicy Heinz ketchup
6 TBSP honey
1 large lemon (washed and sliced into 6 slices)
1/2 cup water

Salt and pepper both sides of each pork chop to your taste. In a large skillet over medium heat add the water and the pork chops--cook both sides of pork chops until browned. Remove from heat. In a bowl add honey and ketchup--stir to mix. Grease a 9 x 13 glass baking dish. Place the browned pork chops in a single layer in the baking dish. Evenly spread the ketchup mixture over the pork chops. Place one lemon slice in the center of each pork chop. Cover the baking dish with foil. Bake at 350 degrees for 1 hour or until pork chops are tender.

#3010 - Lucious Lemon Squares

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3oz. boxes Jell-O INSTANT lemon pudding
3 cups milk
8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs and melted butter--stir to mix. Press the graham cracker mixture into the bottom of an 8 x 8 glass baking dish. In a mixer add cream cheese and powdered sugar--beat until smooth. Spread the cream cheese mixture evenly over the crust. In a mixer add both boxes of lemon Jell-O and the milk--beat until it thickens. Spread the lemon mixture evenly over the cream cheese mixture. Spread the Cool Whip over the top. Refrigerate overnight or until cold. Cut into squares for serving.

#3009 - Chocolate Salad Dressing Cake

(by Shirley McNevich)

2 cups Miracle Whip salad dressing (NOT mayo)
2 cups white sugar
2 cups water
8 TBSP Hershey's cocoa
4 tsp. baking soda
4 cups flour

In a mixer add Miracle Whip and white sugar--beat. Add cocoa and baking soda--beat. Slowly add water--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3008 - Cereal Crunch Bars

(by Shirley McNevich)

5 cups rice krispies cereal
1/2 cup butter (melted)
1 cup Reese's peanut butter chips
4oz. Baker's angelflake coconut
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 cup chopped pecans

Coarsely crush 3 cups of the rice krispies cereal. Spread the melted butter evenly over the bottom of a 9 x 13 glass baking dish. Sprinkle the crushed rice krispies evenly over the top of the melted butter. Spread the peanut butter chips over the top. Spread the coconut over the peanut butter chips. Slowly pour the whole can of Eagle milk evenly over the whole top. Sprinkle the chopped pecans and the remaining 2 cups uncrushed rice krispies all over the top. Use the back of a spoon to press down firmly over the whole top of the mixture. Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#3007 - Bittersweet Peanut Butter Fudge

(by Shirley McNevich)

4 cups white sugar
1 tsp. cider vinegar
2 TBSP Kayro clear corn syrup
2 squares Baker's bittersweet baking chocolate
1 cup Carnation evaporated milk (NOT condensed)
2 cups Jif peanut butter
1 - 7oz. jar Fluff marshmallow creme

Line a 9 x 13 cake pan with foil. In a heavy saucepan add white sugar, cider vinegar, corn syrup, baking chocolate and Carnation milk--put saucepan over medium low heat. Cook/stir to a rolling boil. Once you have a rolling boil, cook/stir for 3 minutes. Remove from heat--add peanut butter and Fluff--stir well until smooth and creamy. Pour mixture into the foil-lined cake pan. Cool to room temperature, then refrigerate until hard. Dump the fudge on to a cutting board, peel off the foil, and cut fudge into squares.

#3006 - Horseradish Dip

(by Shirley McNevich)

2lbs. Velveeta cheese
2 cups Miracle Whip salad dressing (mayo)
5oz. horseradish
10 drops Tabasco sauce
good quality crackers for dipping

Cube the cheese. In a microwave safe bowl add the cheese cubes--microwave on high until melted and smooth. Add the horseradish and Tabasco--stir until mixed. Cool to room temperature. Stir well before serving with crackers.

#3005 - Easy Chocolate Cream Cheese Pie

(by Shirley McNevich)

1 ready-made chocolate graham cracker crust
3 squares baker's semi-sweet baking chocolate
1/4 cup water
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)

In a microwave safe bowl or a saucepan over low heat add the water and the baking chocolate--cook/stir until smooth. Remove from heat and cool slightly. In a mixer add cream cheese--beat until smooth. Slowly add melted chocolate to the cream cheese while beating. Remove from mixer--add Cool Whip--stir until mixed. Pour the mixture into the chocolate graham cracker crust. Refrigerate until cold.

#3004 - Peanut Butter Blossom Cookie Bars

(by Shirley McNevich)

1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/2 cup Jif peanut butter
2 TBSP milk
2 tsp. vanilla
1 egg
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
40 Hershey's kisses chocolate canides (unwrapped)

In a mixer add white sugar, brown sugar and butter--beat. Add egg--beat. Add peanut butter--beat. Add milk and vanilla--beat. Add baking powder and salt--beat. Slowly add flour--beat. Press the mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes or until edges are browned. As soon as you remove it from the oven, arrange and lightly press the bottoms of the Hershey's kisses all over the top of the baked mixture in rows and columns (understanding that after it cools, you will be cutting it into bars or squares with one kiss in the center of each bar). If you are going to cut smaller squares, it will take about 40 kisses. If you are going to make large squares, it will take about 20 kisses.

#3003 - Sour Cream Turkey Noodles

(by Shirley McNevich)

5 cups cooked/drained egg noodles
2 1/2 cups whole milk
3 TBSP flour
1 TBSP chicken bouillon
1/4 tsp. pepper
1/2 cup Breakstone's sour cream
2-3 cups cooked turkey OR chicken (cut into bite sized pieces)
1 - 10oz. box frozen broccoli pieces (thawed, rinsed and drained)
shredded cheddar cheese

In a saucepan over medium heat add milk, flour and chicken bouillon--cook/stir until hot and thickened. Remove from heat. In a large bowl add drained noodles, sour cream, turkey/chicken pieces, pepper, drained broccoli pieces and the milk mixture--stir carefully to mix. Transfer the whole mixture into a greased casserole dish. Bake at 350 degrees for 25-30 minutes, then remove from oven, sprinkle shredded cheddar cheese over the top and return to oven until cheese melts and casserole is hot.

#3002 - Coconut Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5oz box Jell-O vanilla OR coconut cream INSTANT pudding mix
4 eggs
1 cup water
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut + extra for sprinkling

In a mixer add cake mix, pudding mix, eggs, water and canol oil--beat until mixed, then beat on medium speed for 4 minutes. Remove from mixer--add 1 1/3 cups of coconut--stir until mixed. Pour batter into a greased 10" tube cake pan. Bake at 350 degrees for 50-55 minutes--press lightly with your finger to test if done (if it springs back, it's done). Cool for 15 minutes, then loosen and invert on to a cake plate. Cool completely. Frost or glaze as desired, then sprinkle more coconut over the frost or glaze.

#3001 - Cocoa Cake

(by Shirley McNevich)

1 1/4 cups white sugar
2/3 cup Crisco shortening
2 eggs
1 1/2 cups flour (sifted)
3 TBSP Hershey's cocoa
1/4 tsp. salt
1 1/4 tsp. baking soda
1 cup buttermilk
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add salt, baking soda, cocoa and vanilla--beat. Add buttermilk--beat. Slowly add flour--beat until mixed, then beat for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3000 - Very Vanilla Cream Cheese Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 TBSP vanilla
1 - ready-made graham cracker crust (or make your own)
1 can any flavor pie filling (optional--refrigerate overnight before using)

In a mixer add cream cheese--beat. Add Eagle milk--beat well. Add vanilla--beat until smooth. Pour batter into the graham cracker crust. Refrigerate overnight. Top the pie with the cold pie filling before cutting and serving (optional).

#2999 - Noodles and Ham

(by Shirley McNevich)

12oz. egg noodles
salt (according to egg noodle bag directions)
1/2 tsp. pepper
1/4 cup butter
1/4 cup chopped onions
1 cup chopped green bell peppers
1 cup grated carrots
1 cup cubed cooked ham (more if you wish)
1 cup frozen peas (thawed)
1 cup fresh grated Parmesan cheese (more if you wish)

Cook egg noodles with salt according bag directions. Drain the egg noodles but reserve 1/2 cup of the noodle water. Do NOT rinse the noodles. In a skillet over medium heat add butter--melt. Add chopped onions, chopped green bell peppers, and grated carrots--cook/stir until tender. Add cubed ham and peas--cook/stir until everything is hot. Add the drained egg noodles, reserved noodle water and pepper--cook/stir until heated through. After dividing mixture on to dinner plates, sprinkle grated Parmesan cheese over the top.