#3077 - Lemon Cheese Salad

(by Becky Lynn Mohr - friend)

Crust: 12 whole graham crackers (crushed); 1/2 cup white sugar; 1/2 cup butter
Filling: 1 - 3oz. box lemon Jell-O; 1 1/2 cups boiling water; 6oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 3/4 cup cottage cheese; 1 envelope Dream Whip (prepared according envelope directions); 1/2 cup chopped Nestle's semi-sweet chocolate chips; 1/2 cup chopped Nestle's butterscotch chips

Crust: in a bowl add crushed graham cracker crumbs, 1/2 cup white sugar and butter--mix with a pastry blender to make crumbs. Spread the crumbs on the bottom of a glass 9 x 13 baking dish. Use the back of a spoon to smooth it out the crust--set aside. In a blender or a chopper, chop the chocolate chips and the butterscotch chips. In a bowl add lemon Jell-O and boiling water--stir with a whisk until mixed. Cool to room temperature, then refrigerate until partially set. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add cottage cheese--beat. Remove from mixer--add prepared Dream Whip, the chopped chocolate chips and chopped butterscotch chips--stir to mix. When Jell-O mixture is partially set, add the Jell-O mixture to the cream cheese mixture--stir well. Spread the whole mixture over the graham cracker crust. Refrigerate overnight.

#3076 - Garlic Bacon Beans

(by Shirley McNevich)

6-8 slices of bacon (cut into 1" pieces)
1/2 cup chopped onions
1 tsp. minced garlic
1lb. fresh or frozen green beans (thawed and drained if frozen)
1 cup water
good pinch of salt
ground black pepper to your taste

If using fresh green beans wash them, cut off the ends and cut them into small pieces. Place bacon pieces in a skillet--cook/stir until bacon is crispy. Remove the bacon pieces and set them inside. To the hot fat still in the skillet add the chopped onions and garlic--cook/stir in the bacon fat until onions are tender. Slowly add the water and the green beans--cook/stir until water is gone and beans are tender (if beans are not yet tender, add a few more TBSP of water and keep cooking/stirring). Remove from heat--sprinkle salt and pepper over the top of the green bean mixture. Crumble the cripsy bacon and sprinkle the crumbled bacon all over the top of the bean mixture.

#3075 - Orange Pineapple Salad

(by Becky Lynn Mohr - friend)

1 - 20oz. can Dole crushed pineapple (drained but save 1/2 cup of the juice)
1 - 11oz. can mandarin oranges (drained but save 1/2 cup of the juice)
2 - 3oz. boxes orange Jell-O
2 cups boiling water
3/4 cup mini marshmallows
1/2 cup white sugar
4 TBSP flour
2 TBSP butter
1 beaten egg
1 - 8oz. Cool Whip (thawed)

In a bowl add both boxes of orange Jell-O powder and the boiling water--whisk until dissolved. Add the drained crushed pineapple, mandarin oranges and mini marshmallows--stir. Pour the mixture into a serving dish--refrigerate until cold and set. In a saucepan (not on heat yet) add white sugar and flour--stir. Add 1/2 cup of pineapple juice and 1/2 cup mandarin orange juice--stir well. Add butter and beaten egg--stir. Turn heat to medium--cook/stir until mixture is thickened. Cool to room temperature, then add the Cool Whip--stir well. Pour the whole Cool Whip mixture over the cold Jell-O mixture. Refrigerate until cold.

#3074 - Rhubarb Salad

(by Becky Lynn Mohr - friend)

2 cups small rhubarb pieces
1/2 cup white sugar
1 1/2 cups water
1 - 3oz. box strawberry OR raspberry Jell-O

In a saucepan add rhubarb pieces, white sugar and water--cook/stir over medium heat until rhubarb is soft. Remove from heat--add Jell-O powder--stir until dissolved. Pour mixture into a glass serving bowl. Cool to room temperature, then refrigerate until cold.

#3073 - Green Pepper Cabbage Slaw

(by Becky Lynn Mohr)

1 green bell pepper (chopped)
1 carrot (chopped)
1 head of cabbage (shredded)
1 tsp. salt
2 cups white sugar
1/4 cup water
1 cup cider vinegar
1 tsp. mustard seed
1 tsp. celery seed

In a bowl add shredded cabbage--sprinkle the salt over the top. Let it stand for one hour, then drain off any liquid. Add the chopped green bell peppers and chopped carrots. In a saucepan add the white sugar, water and cider vinegar--bring to a boil and stir. Remove from heat and cool it to room temperature. Sprinkle the mustard seed and celery seed over the cabbage mixture. Pour the cooled vinegar mixture over the cabbage mixture--stir well. Divide the cabbage mixture into plastic containers and place them in the freezer. When you're ready to eat it, remove one container at a time and bring it to room temperature.

#3072 - Microwave Green Bean Casserole

(by Becky Lynn Mohr - friend)

2 - 10oz. packs frozen french cut green beans (thawed, rinsed in hot water and drained)
1 - 10.75oz. can Campbell's cream of mushroom soup1 can French's french fried onion rings

Grease a microwave safe casserole dish. Put the drained green beans in the casserole dish. Pour the mushroom soup over the green beans. Sprinkle the french fried onion rings all over the top. Cover with wax paper and cook on high for 5-8 minutes or until hot.

#3071 - Sweet Corn Casserole

(by Shirley McNevich)

8 ears of sweet corn
2/3 cup heavy cream
3 TBSP butter (cut into small pieces)
1/2 tsp. salt
1/4 tsp. fresh ground pepper

Husk the corn. Holding one ear of corn at a time over a bowl, use a sharp knife to cut the corn from the cob into the bowl. Once all of the corn is off of the cob, turn the knife around and use the dull side to continue scraping the cob on all sides to remove any of the leftover liquid (corn milk) from the cob so it goes into the bowl. Repeat with all of the sweet corn. Add the heavy cream to the corn--stir. Add the salt and pepper--stir. Cut the butter into small pieces and add it to the corn--stir well. Pour the whole mixture into a greased casserole dish. Bake at 350 degrees for 35-40 minutes. Remove from oven, let stand for 2-3 minutes, then stir well before serving.

#3070 - Hawaiian Wedding Cake

(by Aunt Eileen [Knouse] Carter)

1 box Duncan Hines deluxe yellow cake mix (cake mix should have pudding in the mix)
1 - 11oz. can mandarin oranges (drained but save the juice)
3/4 cup canola oil
4 eggs
1/2 cup Baker's angelflake coconut
1/2 cup Dole crushed pineapple (drained)
Frosting: 1 - 8oz. Cool Whip (thawed); 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 1/4 cups milk; 1 cup Dole crushed pineapple (drained); 1 cup Baker's angelflake coconut

In a mixer add cake mix, canola oil and eggs--beat. Add the mandarin orange juice--beat. Add 1/2 cup coconut--beat. Remove bowl from mixer--add drained mandarin oranges and 1/2 cup drained crushed pineapple--stir. 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. Frosting: in a mixer add vanilla instant pudding powder and milk--beat until thickened. Add Cool Whip--beat. Remove bowl from mixer--add 1 cup drained crushed pineapple and 1 cup coconut--stir. Frost the cake.

#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.