#3038 - Sour Cream Blueberry Muffins

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 cup canola oil
2 tsp. vanilla
4 cups flour (sifted after measuring)
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 cups Breakstone's sour cream
2 cups fresh or frozen blueberries

In a mixer add eggs and white sugar--beat. Add canola oil and vanilla--beat. Add salt, baking soda and baking powder--beat. Add sour cream--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Line muffin tins with cupcake liners--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.

#3037 - Chocolate Nilla Brownies

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk
2 squares Baker's unsweetened baking chocolate (cut into small pieces)
3 1/3 cups finely crushed Nilla Wafers
3/4 cup chopped nuts

Line an 8 x 8 brownie pan with foil. Grease the foil lightly with Pam. In a saucepan over low heat add Eagle milk and chocolate pieces--cook/stir until chocolate is all melted and mixture is thick and smooth. Remove from heat--add crushed Nilla wafers and 1/2 cup chopped nuts--stir until mixed. Pour batter into foil lined pan. Sprinkle 1/4 cup chopped nuts over the top. Cool to room temperature, then refrigerate until firm (5-6 hours). Remove from refrigerator, pull up on the foil to remove the brownies from the pan, peel off the foil and cut brownies into bars or squares.

#3036 - Mint Chocolate Chip Cheesecake

(by Shirley McNevich)

1 ready-made chocolate crust
12oz. Philadelphia cream cheese (softened)
2/3 cup white sugar
1 tsp. peppermint extract
2 drops McCormick green food coloring
2 eggs
3/4 cup Nestle's mini chocolate bits
1 - 8oz. Cool Whip (thawed)
extra Nestle's mini chocolate bits for sprinkling

In a mixer add cream cheese and white sugar--beat. Add peppermint extract and green food coloring--beat. Add eggs--beat. Remove bowl from mixer--add 3/4 cup mini chocolate bits--stir to mix. Pour batter into the ready-made chocolate crust. Bake at 325 degrees for 30-35 minutes or until almost set. Cool completely. Spread Cool Whip over the top of the pie, then sprinkle more mini chocolate bits over the Cool Whip. Refrigerate until cold.

#3035 - Coconut Macadamia Frosting

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 beaten egg yolks
1/2 cup butter
2 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped macadamia nuts (more if you wish)

In a saucepan over medium heat add evaporated milk, white sugar, beaten egg yolks, butter and vanilla--cook/stir for 10-14 minutes or until thick. Remove from heat--add coconut and chopped macadamia nuts--stir until mixed. Cool for a few minutes, then stir again. Cool until frosting is thickened and spreadable. Use as a frosting for any chocolate cake.

#3034 - White Chocolate Hazelnut Pie

(by Shirley McNevich)

1 1/4 cup cold milk
2 TBSP hazelnut flavored instant coffee creamer powder
2 - 3oz. boxed Jell-O white chocolate instant pudding mix
1 - 8oz. Cool Whip (thawed)
1 ready-made chocolate pie crust
chocolate jimmies (optional)

In a mixer add milk and coffee creamer--beat. Add both boxes of white chocolate pudding powder--beat until thickened. Remove from mixer--add 1/2 of the Cool Whip--stir to mix. Pour the mixture into the chocolate pie crust, then spread the other 1/2 of the Cool Whip over the top. Sprinkle some chocolate jimmies over the whole top of the pie. Refrigerate until cold.

#3033 - Candy Crackers

(by Shirley McNevich)

1 box Keebler club crackers
1 stick butter
1/2 cup white sugar
1 tsp. vanilla
1/2 chopped nuts (optional)

Line a jelly roll pan (pan with a lip on all sides) with foil. Grease the foil. Arrange 40 crackers in a square so that they are all touching each other. Turn oven on to 350 degrees. In a saucepan over medium heat add butter and white sugar--cook/stir until boiling. Once boiling, cook/stir for exactly 2 more minutes, then remove from heat and add vanilla--stir. Carefully pour the candy mixture evenly over the top of the crackers. Use a greased spatula to spread mixture evenly over the crackers. Optional--sprinkle chopped nuts over the tops of the crackers. Bake at 350 degrees for 10 minutes, then loosen the foil from the pan and lift the whole foil/crackers on to a large cutting board or tea towels to cool.

#3032 - Hot Cabbage Slaw

(by Shirley McNevich)

6-10 slices of bacon
3 heaping TBSP flour
3 heaping TBSP white sugar
1 tsp. salt
1/2 cup milk
3 TBSP cider vinegar
cold water
1 medium sized head of cabbage (shredded)

In a large cast iron skillet, fry the bacon until crisp, then break bacon into bite sized pieces. Use paper towels to wipe bacon grease out of skillet but leave bacon pieces in the skillet. Add the shredded cabbage to the bacon pieces. In a 2 qt. bowl add flour, white sugar, salt--stir with a wooden spoon. Add milk and stir. Add vinegar and stir. Add enough water to fill the 2 qt. bowl to the top. Add this entire mixture to the skillet. Turn heat on medium and stir constantly until it comes to a boil and thickens and cabbage is tender.

#3031 - Pizza Log

(by Shirley McNevich)

2 TBSP butter (melted)
1/4 tsp. Italian seasoning OR oregano
1/4 tsp. garlic powder
1 can Pillsbury refrigerated pizza crust
1 cup shredded mozzarella cheese (more if you wish)
2-4 TBSP chopped onions
1 package Hormel pepperoni slices
1 jar of your favorite pizza sauce

In a bowl add melted butter, Italian seasoning (or oregano) and garlic powder--stir until mixed. Unroll the pizza dough on to a greased cookie sheet and form it into a rectangle. Use a pastry brush to spread half of the melted butter mixture over the top of the crust. Sprinkle the onions over the crust. Arrange as many pepperoni slices as you wish over the crust. Sprinkle as much shredded cheese as you wish over the pepperoni slices. Start at one side of the crust and roll up the crust to form a log. Flip the whole thing so that the seam side is down on the cookie sheet, then slide it so that it is in the center of the cookie sheet. Use a pastry brush to brush the outside of the crust with the remaining butter mixture. Bake at 400 degrees for 13-15 minutes or until lightly browned. Let stand for 5 minutes, then cut log into slices. Serve with hot pizza sauce for dipping.

#3030 - Pink Strawberry Salad

(by Shirley McNevich)

1 - 15oz. can Dole crushed pineapple (do NOT drain)
1 - 3oz. box strawberry Jell-O
16 campfire size marshmallows
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup milk
1 - 8oz. Cool Whip (thawed)
sliced fresh strawberries for garnish

In a saucepan add the crushed pineapple and its juice, strawberry Jell-O powder and all of the marshmallows--cook/stir over medium heat until melted and smooth. Cool mixture to room temperature. In a mixer add the cream cheese--beat. Add the milk--beat until smooth. Add the Cool Whip--beat. Slowly add the cooled pineapple mixture--beat. Pour the whole mixture into a bundt cake pan OR a Jell-O mold. Arrange the sliced strawberries all over the top. Refrigerate until cold. Loosen the sides of the mold and dump the molded mixture on top of a serving plate.

#3029 - Velveeta Cheese Soup

(by Shirley McNevich)

1/2 cup diced carrots
1/2 cup chopped onions
1/2 cup diced celery
1/2 cup chopped fresh parsley
3 TBSP chicken bouillon cubes
1 cup diced red potatoes
1 cup chopped cooked ham
1 tsp. salt
1/2 tsp. pepper
1 quart water
1 quart whole milk
3/4 cup flour mixed with 3/4 cup milk
1 cup Velveeta cheese (melted)

In a Dutch oven add diced carrots, diced celery, chopped onions, chopped parsley, chicken bouillon cubes, red potatoes, cooked ham, salt, pepper and the water--cook/stir over medium heat until vegetables and potatoes are tender. Add the 1 quart of milk--stir until mixed, then turn heat to simmer. In a bowl add the flour and the 3/4 cup milk--stir until smooth. Pour the flour mixture into the soup mixture--cook/stir until hot and soup thickens. Once thickened, add the melted Velveeta cheese--cook/stir until hot and smooth.

#3028 - Potato Cheese Soup

(by Shirley McNevich)

2 TBSP butter
1/3 cup chopped celery
1/3 cup chopped onions
4 cups diced/peeled potatoes
3 cups chicken broth
2 cups milk
1/4 tsp. pepper
1/4 tsp. paprika
1 tsp. salt (optional--only use if chicken broth isn't salty enough)
2 cups shredded cheddar cheese
1/2 cup chopped fresh parsley

In a Dutch oven medium heat add butter--melt. Add chopped celery, chopped onions and chopped parsley--cook stir until onions are tender. Add chicken broth and diced potoatoes--cover and simmer until potatoes are tender. Stir, then remove from heat. Pour the mixture (half or a third at a time) into a blender--use chop setting until mixture is smooth. Repeat with all of the potato mixture. Return all of the potato mixture to the Dutch oven. Add milk, pepper, paprika and salt--return Dutch oven to medium heat--stir. Add the shredded cheddar cheese--cook and stir until cheese is melted and soup is hot and smooth. Serve immediately.

#3027 - Root Beer Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/4 cups A&W root beer (cold)
1/4 cup canola oil
2 eggs

In a mixer add white cake mix, cold root beer and canola oil--beat. Add eggs--beat until mixed, then beat on medium speed 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. If you want a stronger root beer flavor, in addition to the root beer you can also add some McCormick root beer extract.

#3026 - Pie Crumb Topping

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 cup flour
1/4 cup cold butter (cut into small pieces)

In a bowl add brown sugar, flour and cold butter pieces--mix with a pastry blender to make crumbs. Sprinkle the crumb topping all over the top of any pie before baking instead of topping the pie with a second pie crust.

#3025 - Vanilla Pudding Frosting

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1 cup cold milk
1/4 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)

In a mixer add pudding mix, cold milk and powdered sugar--beat on low speed until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add Cool Whip--stir until blended. If too thin for spreading, refrigerate until mixture is spreadable OR add a little more powdered sugar and beat again. Once you frost a cake or cupcakes with this frosting, keep them refrigerated.

#3024 - Chocolate Pudding Frosting

(by Shirley McNevich)

1 - 3oz. box Jell-O chocolate INSTANT pudding mix
1 cup cold milk
1/4 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)

In a mixer add pudding mix, cold milk and powdered sugar--beat on low speed until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add Cool Whip--stir until blended. If too thin for spreading, refrigerate until mixture is spreadable OR add a little more powdered sugar and beat again. Once you frost a cake or cupcakes with this frosting, keep them refrigerated.

#3023 - Crunchy Fudge

(by Shirley McNevich)

2 cups white sugar
1 cup milk
2 cups Fluff marshmallow creme
1 - 12oz. jar Jif crunchy peanut butter
1 tsp. vanilla

Line a 9" square pan with foil. In a saucepan over medium low heat add white sugar and milk--cook/stir until boiling. Continue cooking/stirring for 5 minutes or until candy thermometer reaches 238 degrees. Remove from heat--add Fluff, peanut butter and vanilla-stir until well blended. Pour mixture into the foil lined pan. Cool completely until set. If not completely set, refrigerate until firm. Remove fudge from pan, peel off the foil, and cut fudge into squares.

#3022 - Coconut Peanut Butter Cookies

(by Shirley McNevich)

1/2 cup softened butter (NO substitutes)
1/3 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1 egg
1/2 cup Jif peanut butter
1 - 3oz. box Jell-O coconut cream instant pudding mix
1/2 cup Baker's angelflake coconut
2/3 cup flour
1 tsp. baking powder
1/4 tsp. salt

In a bowl add butter, white sugar and brown sugar--beat. Add egg--beat. Add peanut butter--beat. Add the coconut cream pudding mix powder and the coconut--beat. Add baking powder and salt--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Bake at 350 for 8 minutes or until edges are lightly browned (if you want them crispy rather than chewy, you can bake them 2-3 minutes longer). Cool cookies for 8-10 minutes before transferring them to paper towels. Cool completely.

#3021 - Cornflake Candy

(by Shirley McNevich)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif peanut butter
6 cups Kellogg's cornflakes cereal
1 cup chopped peanuts

In a large bowl add cornflakes and peanuts--stir to mix. In a saucepan over medium heat add corn syrup and white sugar--cook/stir until boiling. Remove from heat--add peanut butter--stir until melted and smooth. Grease a 9 x 13 glass baking dish. Pour the syrup mixture over the cornflake mixture--stir until well coated. Press the cornflake mixture into the greased baking dish. Cool for 5 minutes, then cut into squares.

#3020 - Pineapple Bars

(by Shirley McNevich)

2 eggs
2 cups white sugar
1/2 tsp. salt
2 tsp. baking powder
2 cups flour
1 - 20oz. can Dole crushed pineapple (drained)
Frosting: 1 stick softened butter; 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 2 cups Domino's powdered sugar

In a mixer add eggs and white sugar--beat. Add salt and baking powder--beat. Add drained pineapple--beat. Slowly add flour--beat. Pour the mixture 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 butter and cream cheese--beat. Add vanilla--beat. Slowly add powderd sugar--beat until mixed, then beat until spreadable. Frost the top of the cooled mixture. Cut into bars or squares.

#3019 - Coconut Walnut Cookies

(by Shirley McNevich)

2 cups flour
1 cup white sugar + extra for rolling
1 tsp. baking powder
1 tsp. baking soda
1 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 1/2 cups Quaker quick oats
1 cup chopped black walnuts
1 cup Baker's angelflake coconut

Place some white sugar in a bowl--set aside. In a mixer add Crisco, brown sugar and 1 cup white sugar--beat. Add eggs--beat. Add vanilla, baking powder, baking soda--beat. Add oats--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped black walnuts and coconut--stir until mixed. Form 1" dough balls and roll them in the bowl of white sugar. Place dough balls on greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned.