#3069 - Orange Fluff

(by Aunt Eileen [Knouse] Carter)

8oz. Cool Whip (thawed)
1 1/2 cups cottage cheese
1 - 3oz. box orange Jell-O
1 - 11oz. can mandarin oranges (drained)
1 - 16oz. can Dole crushed pineapple (drained)

In a bowl add mandarin oranges and crushed pineapple--stir. Add Jell-O powder--stir well. Add Cool Whip and cottage cheese--stir to mix. Refrigerate until cold.

#3068 - Cherry Crumb Pie

(by Aunt Eileen [Knouse] Carter)

1 unbaked deep dish pie crust dough
2 - 21oz. cans Lucky Leaf cherry pie filling
1 TBSP cornstarch
1/4 cup flour
2 TBSP Domino's dark brown sugar (packed)
2 TBSP butter

Grease a 10" deep dish pie plate. Insert the deep dish pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add both cans of cherry pie filling and cornstarch--stir to mix. Pour the mixture into the pie crust. In a bowl add flour, brown sugar and butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture over the cherry mixture. Place foil strips over just the edges of the pie crust. Place the pie on a cookie sheet and bake at 425 degrees for 30 minutes, remove the foil strips and bake 10-15 minutes longer or until cherry mixture is hot and bubbling. Cool completely.

#3067 - Crockpot Reuben Casserole

(by Aunt Eileen [Knouse] Carter)

2 lbs. deli sliced corned beef
2 cups shredded cheddar cheese
1 cup Hellmann's mayo
16oz. sauerkraut (well drained)
2 cups shredded Swiss cheese

Cut all of the corned beef slices into bite sized pieces. In a crockpot layer some corned beef, then some mayo, then some shredded cheddar cheese, then some sauerkraut, then some shredded Swiss cheese. Keep repeating the layers until you run out of ingredients. Cover and cook on high for 2 hours. Serve the mixture over toast slices.

#3066 - Brown Sugar Cream Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 1/2 cups Domino's dark brown sugar (packed)
2 TBSP softened butter
1 cup cream
a pinch of salt
1 1/2 cups whole milk
1/2 tsp. cinnamon
2 TBSP flour

Grease a 9" pie plate, insert the dough, flute the edges and spray the inside of the dough with Pam. In a blender add cream and milk--blend. Add cinnamon, flour and salt--blend. Add butter--blend. Add brown sugar--blend. Pour mixture into the pie dough. Place the pie on a cookie sheet. Bake at 350 degrees until golden brown. Cool to room temperture, then refrigerate until cold.

#3065 - Brown Bag Apple Pie

(by Shirley McNevich)

2 TBSP lemon juice
1/2 cup white sugar
3 heaping TBSP flour
1/2 tsp. cinnamon
1 stick cold butter
1 - 9" unbaked pie crust dough
7-8 baking apples (washed, peeled, cored and sliced)
extra cinnamon and white sugar for sprinkling

Spray a 9" pie plate with Pam--insert the pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add white sugar, flour, and cinnamon--stir. Add lemon juice and sliced apples--stir well. Pour the apple mixture into the pie dough. Slice the cold butter into small pieces and place them evenly over the apples. Optional: sprinkle some more cinnamon and white sugar all over the top. Slide the pie into a large brown paper bag, fold the bag a few times and staple it shut. Place the whole thing on a cookie sheet. Bake at 425 degrees for 1 hour. Cut the bag off and let the pie cool.

#3064 - Cheddar Cheese Tuna Casserole

(by Shirley McNevich)

2 regular sized cans of tuna (drained)
1 - 10.75oz. can Campbell's cheddar cheese soup
1 small onion (chopped)
1 1/2 lbs. shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of mushroom soup
12oz. frozen peas (thawed and drained)
1lb. egg noodles (cooked and drained according to bag directions)
1 sleeve of Ritz crackers (crushed)

Flake the tuna into a bowl. Add the cheddar cheese soup, chopped onions, cream of mushroom soup and drained peas to the tuna--stir to mix. Add the cooked/drained egg noodles--stir until mixed. Grease a 9 x 13 glass baking dish. Pour half of the noodle mixture into the baking dish. Sprinkle half of the shredded cheddar cheese over the noodle mixture. Pour the rest of the noodle mixture over the cheese. Sprinkle the rest of the cheese over the top. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the crushed crackers over the top, return to oven and bake for 30 minutes longer.

#3063 - Easy Chocolate Bars

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
1 egg
1 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 1/2 cups Nestle's semi-sweet chocolate bits
Frosting: 1/2 stick butter (melted); milk as needed; 1 tsp. vanilla; 8oz. Domino's powdered sugar

In a mixer add brown sugar and Crisco--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Add buttermilk--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips--stir. Press the batter into a greased and floured 15 x 10 jelly roll pan. Bake at 350 degrees for 20 minutes. Cool completely. Frosting: in a bowl add melted butter, vanilla and powdered sugar--mix until smooth. If too thick add 1 TBSP milk and a time and stir again. Frost the top of the cooled mixture. Cut into bars or squares.

#3062 - Blackberry Jam

(by Shirley McNevich)

1 quart fresh blackberries (very ripe)
1/2 cup Domino's SUPERFINE sugar (NOT regular white sugar)
1 lemon

Wash and rinse the blackberries, then drain them. Use a vegetable peeler to remove the small core of each blackberry if present (it's usually whitish in color and will be hard if the berry isn't quite ripe). If the blackberries have hollow centers then the cores have already been removed. Place the blackberries in a food processor or blender and coarsely chop them. Juice the lemon. Pour the chopped blackberries, superfine sugar and 2 TBSP of fresh lemon juice into a bowl--stir well to mix. Transfer the mixture into a skillet--turn heat to medium and bring to a boil (you can stir the mixture once or twice, but do NOT stir constantly). Once boiling, cook for 10-14 minutes or until very thick (only stir occasionally). Once mixture is very thick, scoop the hot mixture into a glass bowl and cool the jam to room temperature. Once at room temperature, you can use the jam right away. Store the remaining jam in the refrigerator in a glass jar that has a lid. Jam will only last a few days.

#3061 - Double Chocolate Bars

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1/2 cup chopped pecans
2 TBSP Hershey's cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Topping: 2 cups mini marshmallows; 1 cup Nestle's semi-sweet chocolate bits; 1 1/2 cups Kellogg's rice krispies cereal; 1 cup Jif peanut butter

In a mixer add white sugar and butter--beat. Add eggs--beat. Add vanilla--beat. Add baking powder, salt and cocoa--beat. Add chopped pecans--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes--test with a toothpick for doneness. As soon as you take it out of the oven, spread the mini marshmallows evenly over the top. Return it to oven and bake 3-5 minutes longer or until marshmallows are melted. Remove from oven and cool to room temperature. While it's cooling, in a saucepan over low heat add chocolate bits and peanut butter--cook/stir until melted and smooth. Remove from heat--add the rice krispies--stir to mix. Spread the whole rice krispies mixture over the top of the cooled mixture. Cool completely, then refrigerate until cold. Cut into bars or squares.

#3060 - Cream of Chicken Potato Casserole

(by Shirley McNevich)

6 red potatoes (peeled, cooked with 1 tsp. salt, cooled and sliced)
1 cup shredded cheddar cheese
1/2 cup chopped onions
1 - 10.75oz. can Campbell's cream of chicken soup
1/4 cup butter (softened)
1 cup Breakstone's sour cream

In a large bowl add the soup, shredded cheddar cheese, softened butter, chopped onions and sour cream--stir until mixed. Add the sliced cooked potatoes--stir lightly to coat. Pour the mixture into a greased casserole dish. Bake at 375 degrees for 30-35 minutes or until hot.

#3059 - Vegetable Casserole

(by Shirley McNevich)

8oz. shredded cheese (your choice of type)
1/2 cup butter
1 cup crushed Ritz crackers
1 - 16oz. bag frozen mixed vegetables (thawed and drained)

Place drained vegetables in a greased casserole dish. In a saucepan add 1/4 cup of the butter--cook/stir over low heat until melted. Add the shredded cheese--cook/stir until mixture is melted and smooth. Pour the melted cheese mixture over the vegetables--stir to mix. Melt the other 1/4 cup of butter and add it to the cracker crumbs--stir. Spread the cracker mixture over the top of the vegetables. Bake at 350 degrees for 20-30 minutes or until hot.

#3058 - Baked Chicken and Rice

(by Shirley McNevich)

1 1/2 cups raw Minute rice
2 - 10.75oz. cans Campbell's cream of mushroom soup
2 cups milk
4 boneless/skinless chicken breasts (cooked and cut into bite sized pieces)
1 envelope Lipton onion soup
salt and pepper

Salt and pepper both sides of raw chicken breasts, then cook them until done. Cut the chicken breasts into bite sized pieces. Butter a 9 x 13 glass baking dish. Sprinkle the raw rice evenly over the bottom of the buttered baking dish. In a bowl add both cans of mushroom soup with the milk--stir until mixed. Pour the mushroom soup mixture carefully over the raw rice. Place the cooked chicken pieces evenly over the soup mixture. Sprinkle the envelope of Lipton onion soup mix evenly over the top of the chicken pieces. Cover with foil and bake at 350 degrees for 40-45 minutes or until rice is cooked.

#3057 - Easy Fruit Tarts

(by Shirley McNevich)

3 - 4oz. cans refrigerated crescent roll dough
1 - 8oz. Philadelphia cream cheese (softened)
chopped nuts (optional)
1 jar raspberry preserves (NOT jelly)

Open one can of cresent rolls at a time. Separate the dough along the perforation lines. Take one dough triangle, spread cream over the top, spread raspberry preserves over the cream cheese, and sprinkle a few chopped nuts over the preserves. Spray a little Pam on your finger and run your finger along the edges of the dough. Fold one corner of the dough to the other corner. Pinch all of the edges shut. Repeat with all dough. Place them on a greased cookie sheet, lightly spray them with Pam and bake them at 375 degrees for 8-10 minutes. Optional--spread your favorite glaze over the top before serving.

#3056 - Chili Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 cups Italian style crushed tomatoes
1 tsp. white sugar
2 tsp. chili powder (more if you wish)
1 - 16oz. can kidney beans (drained)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Drain off any grease, then put the mixture in a crockpot. Add crushed tomatoes, white sugar, chili powder and drained kidney beans--stir well. Turn crockpot on low heat for 8-10 hours. Stir before serving. If you have a large crockpot recipe can be doubled.

#3055 - Pecan Cake

(by Shirley McNevich)

6 eggs
1 cup white sugar
2 1/2 cups pecans
3 TBSP flour
4 tsp. baking powder
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup Domino's dark brown sugar (packed); 1/4 cup softened butter; 1 tsp. vanilla

In a regular sized blender add eggs and white sugar--blend. Gradually add pecans--blend until chopped. Add baking powder and flour--blend until smooth. Pour batter into two greased and floured 9" round cake pans. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Frosting: in a mixer add cream cheese--beat. Add brown sugar, butter and vanilla--beat until smooth. Loosen one of the cakes and place it on a cake plate. Frost just the top of the first cake. Place the second cake on top of the first cake. Frost the whole top and the sides of the entire cake.

#3054 - Cream Cheese Pineapple Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1 tsp. baking soda
2 eggs
1 - 20oz. can Dole crushed pineapple
Frosting: 4oz. Philadelphia cream cheese (softened); 1/4 cup softened butter; 1 tsp. vanilla; 8oz. Domino's powdered sugar

In a mixer add white sugar and eggs--beat. Add baking soda--beat. Add pineapple and its juice--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 375 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese and softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cake.

#3053 - Pie Filling Coffee Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 tsp. salt
4 eggs
1 cup canola oil
1 can of your favorite pie filling
Topping: 1/2 cup Domino's dark brown sugar (packed); 1 TBSP butter; 1/2 tsp. cinnamon; 1/2 cup chopped nuts (optional)
Glaze: 1/2 cup Domino's powdered sugar; enough milk to make it runny

In a bowl add eggs--beat. Add white sugar, salt and canola oil--stir. Add flour--stir until mixed. Pour half of the batter into a greased 9 x 13 cake pan. Spoon the pie filling as evenly as possible over the top of the batter. Pour the rest of the batter over the top. Topping: in a bowl add brown sugar, butter, cinnamon and chopped nuts--mix until it makes crumbs. Sprinkle the crumbs evenly over the batter. Bake at 350 degrees for 30 minutes. Cool to room temperature. In a bowl add powdered sugar and 1TBSP milk at a time--stir until mixed. Add more milk if necessary. Drizzle the glaze over the top of the coffee cake.

#3052 - Chocolate Zucchini Cake

(by Shirley McNevich)

3 squares Baker's unsweetened baking chocolate
3 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
4 eggs
3 cups white sugar
1 1/2 cups canola oil
3 cups shredded zucchini (peeled before shredding)
1 cup chopped nuts

Melt chocolate according to box directions, then cool slightly. In a mixer add white sugar, canola oil and eggs--beat. Add baking soda, baking powder and salt--beat. Add melted chocolate--beat. Add shredded zucchini--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 60-75 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#3051 - Mashed Potato Cakes

(by Shirley McNevich)

1 quart of mashed potatoes (fresh or leftovers)
1 tsp. salt
1/2 tsp. pepper
3 beaten eggs
3 heaping TBSP flour
1/2 cup fresh parsley (finely chopped)
1/2 of a medium onion (finely chopped)
1/2 cup finely chopped celery/yellow celery leaves
canola oil for frying

In a bowl add mashed potatoes, salt, pepper and beaten eggs--mix well. Add chopped parsley/onions/celery--stir well. Add flour--mix well. Put 1-2 TBSP of canola oil into a hot frying pan. Drop tablespoonfuls of the batter into hot oil--batter will spread out like a pancake. Brown them on both sides, then place them on paper towels to cool. Continue with all batter (adding more canola oil for frying when necessary).

#3050 - Apple Pudding Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup white sugar
1 egg
1 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking soda
3 medium baking apples (washed, peeled, cored and diced)
1/2 cup chopped nuts
Sauce: 1/2 cup Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Half 'n Half; 1/2 cup butter; 1 tsp. vanilla

Batter: in a mixer add Parkay and white sugar--beat. Add egg--beat. Add cinnamon, salt, nutmeg and baking soda--beat. Add flour--beat. Remove bowl from mixer--add diced apples and chopped nuts--stir to mix. Pour batter into a greased 8 x 8 cake pan (batter will be thick). Bake at 350 degees for 30 minutes. While the cake is baking, make the sauce: in a saucepan add brown sugar, white sugar, Half 'n Half and butter--cook/stir over medium heat until boiling. Once boiling, cook/stir until mixture thickens. Once thickened, remove from heat--add vanilla--stir. Pour the sauce over the top of the cake as soon as you take it out of the oven. Cool completely.