#3097 - Royal Cookie Icing

(by Shirley McNevich)

2 egg whites
1 tsp. vanilla
3 cups Domino's powdered sugar (sifted)

In a mixer add egg whites and vanilla--beat. Add sifted powdered sugar--beat until mixed, then beat on low speed until smooth and shiny. This icing is to frost cookies, and once you frost the cookies the icing will harden. You can try to frost a test cookie to make sure that the icing hardens. If not, add a little more powdered sugar and beat again. Optional--add a drop or two of your favorite color of food coloring and beat again to make colored frosting.

#3096 - Pepperoni Pizza Soup

(by Shirley McNevich)

1 - 14oz. can or jar of your favorite pizza sauce
water
1 green bell pepper (chopped)
1/2 to 1 red onion (chopped)
1 cup sliced fresh mushrooms (cut into bite sized pieces)
1 - 15oz. can diced tomatoes
2 cups cooked/browned/crumbled Italian loose sausage
1 cup good quality pepperoni slices (cut into bite sized pieces)
1 TBSP oregano
1/2 cup rotini pasta
1 bag shredded mozzarella cheese
salt and pepper to your taste

Add the chopped green bell peppers, chopped red onions, mushroom pieces, diced tomatoes, sausage pieces, pepperoni pieces, oregano, and pizza sauce to a crockpot. Once you add the pizza sauce, use the empty can/jar and add 3 jar/canfuls of water to the crockpot--stir the whole mixture and taste with your finger--add salt/pepper if necessary. Turn crockpot on low and cook for 7 1/2 hours, remove the lid, add the dry pasta and cook for 30 minutes longer or until pasta is tender to your liking. Serve soup in bowls and top with shredded cheddar cheese.

#3095 - Heavenly Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the cake mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, eggs and canola oil--beat. Remove bowl from mixer--add mandarin oranges and their juice--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add drained crushed pineapple, Cool Whip and vanilla pudding powder--beat until mixed and thickened. Frost the cake. Refrigerate until cold. Keep refrigerated.

#3094 - Banana Pineapple Cake

(by Becky Lynn Mohr - friend)

3 cups flour
1 tsp. salt
3 eggs
1 cup canola oil
2 cups white sugar
1 tsp. baking soda
1 tsp. vanilla
2 cups very ripe mashed bananas
1 - 8oz. can Dole crushed pineapple (do NOT drain)

In a mixer add white sugar, eggs and canola oil--beat. Add baking soda, salt and vanilla--beat. Add mashed bananas--beat. Add crushed pineapple and its juice--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" bundt cake pan. Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched. Cool for 15 minutes, then loosen and flip on to a cake plate. Cool completely. Glaze as desired or dust with powdered sugar.

#3093 - Parmesan Tomato Soup

(by Shirley McNevich)

2 small onions (chopped)
2 TBSP canola oil OR olive oil
1 - 28oz. can whole peeled tomatoes
4 cups chicken broth
1 tsp. oregano
1 small block fresh Parmesan cheese (shaved)
Italian style croutons
ground black pepper to taste
salt (if needed; the chicken broth usually makes it salty enough)

In a Dutch oven over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add the whole peeled tomatoes and any juice in the can, chicken broth, oregano and ground black pepper to the onions--turn heat to simmer, stir, and simmer for 15 minutes. Remove from heat--transfer mixture into a blender and blend on high speed until mixed and smooth. If soup is hot enough, pour soup into bowls and top the soup with croutons and some shaved Parmesan cheese. If you want the soup hotter, pour the mixture back into the Dutch oven and cook/stir over medium low heat until hot before putting in bowls and adding croutons/Parmesan cheese.

#3092 - Ranch Crackers

(by Shirley McNevich)

2 boxes Ritz Bits mini cheese crackers (9oz. size)
1/2 cup butter (melted)
2 - 1oz. envelopes Hidden Valley Ranch dip
2 TBSP Worcestershire sauce
1 tsp. Lawry's seasoning salt

In a bowl add melted butter, both envelopes of ranch mix, Worcestershire sauce and salt--stir well. Empty both boxes of crackers into a large bowl--drizzle some of the butter mixture over the crackers, stir the crackers, drizzle some more, etc. until all of the butter mixture is on the crackers. Stir the crackers well. Spread the crackers in a shallow baking pan. Bake at 250 degrees for 1 hour (stirring well every 15 minutes). Cool completely.

#3091 - Quick Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
1 - 20oz. can Dole crushed pineapple
1 - 3oz. box Jell-O vanilla instant pudding
1 cup milk
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bag Baker's angelflake coconut (optional)

Prepare yellow cake in a 9 x 13 cake pan according to box directions. Cool cake for 5 minutes, then use the tines of a large fork to poke holes all over the cake (about 1" apart). Spread the can of pineapple (juice and all) evenly over the top of the cake. Cool completely. In a mixer add vanilla pudding mix and milk--beat until it thickens. Add the Cool Whip--beat until smooth. Spread the pudding frosting over the top of the pineapple. Sprinkle coconut evenly over the pudding frosting (optional). Refrigerate until cold. Keep refrigerated.

#3090 - French Cheese Bread

(by Shirley McNevich)

3/4 cup butter (melted)
3 tsp. minced garlic
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1/4 cup fresh shredded Parmesan cheese
1 cup shredded cheddar cheese
1 long loaf sourdough French bread OR Italian bread

Slice the sourdough bread loaf in half lengthwise and place both halves on a cookie sheet (open side up). In a bowl add melted butter, minced garlic, garlic powder, ground black papper, Parmesan cheese and shredded cheddar cheese--stir well to mix. Spread half of the cheese mixture eveny over each half of the bread. Bake at 450 degrees for 8-10 minutes or until cheese is melted and lightly browned. Slice and serve warm.

#3089 - Microwave Apple Cake Crisp

(by Shirley McNevich)

4 baking apples (washed, peeled and sliced very thin)
1 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1/2 cup Bisquick
3 TBSP softened butter
3/4 tsp. cinnamon (more if you wish)
good quality vanilla ice cream

In a bowl add brown sugar, oats, Bisquick, cinnamon and softened butter--mix with a pastry blender to make crumbs. Spread the apple slices in the bottom of an UNgreased square glass microwave safe baking dish. Sprinkle the crumb mixture evenly over the apples. Microwave on high for 7 minutes, then use a fork to test to see if apples are tender. If they are not tender, continue microwaving on high in 1 minute increments until apples are tender. As you slice and remove the first piece for serving, tilt the dish and use a spoon to discard any liquid that has accumulated in the bottom of the dish. Serve warm with vanilla ice cream.

#3088 - Creamy Rhubarb Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
3 cups bite sized rhubarb pieces
1 cup white sugar
1 cup cream
1 - 8oz. Cool Whip (thawed)

Prepare cake mix according to box directions--pour batter into a greased 9 x 13 cake pan. Spread the rhubarb pieces evenly over the top of the batter. In a bowl add cream and white sugar--stir to mix. Pour the cream mixture evenly over the rhubarb. Bake at 350 degrees for 35-40 minutes. Cool completely. When serving, serve each piece upside down and top each piece with Cool Whip.

#3087 - Applesauce Nut Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla instant pudding mix
1/2 cup chopped nuts
1 tsp. cinnamon
1 1/2 cups plain applesauce
1/2 cup raisins
1/4 cup canola oil
3 eggs
Domino's powdered sugar for sprinkling

In a saucepan add raisins--cover with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add yellow cake mix, vanilla pudding mix, canola oil and eggs--beat. Add cinnamon and applesauce--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. 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. Dust each piece with powdered sugar when serving.

#3086 - Sweet Corn and Onions Salad

(by Shirley McNevich)

5-6 ears sweet corn
1/2 tsp. salt
1 tsp. white sugar
1 small red onion (chopped)
4 TBSP cider vinegar
4 TBSP olive oil
more salt (IF necessary)
fresh ground black pepper

Husk the corn. Add the sweet corn cobs to a large pot--cover with water and add 1/2 tsp. salt and 1 tsp. white sugar. Bring to a boil over medium heat. Once boiling cook the corn for 6 minutes (if you like the corn chewy) or 12 minutes (if you like the corn soft). Drain the corn, place the cobs in a collander and rinse with cold water until the corn is at room temperature. Into a large bowl, use a sharp knife to slice the corn and its juice from the cob. Repeat with all corn. Once all of the corn is in the bowl, add the chopped onions, cider vinegar and olive oil--stir to mix. Add fresh ground black pepper to your taste--stir well. Taste--if not salty enough, add 1/8 tsp. of salt at a time--stir again and taste again. Add more salt as needed. Refrigerate until cold before serving. If you let the corn salad in the refrigerator overnight, stir it well before serving (and if too much liquid has accumulated, use a spoon to discard some of the liquid).

#3085 - Deviled Eggs and Ham

(by Shirley McNevich)

8 hard boiled eggs
3 TBSP minced onions (optional)
3 TBSP minced celery
1/2 cup small cubed cooked ham pieces
4 TBSP minced pickles OR pickle relish
2-4 heaping TBSP mayo
1/4 tsp. dill
1-2 tsp. French's yellow mustard (optional)
white sugar if necessary
salt
pepper
finely shredded cheddar cheese (ROOM TEMPERATURE)

Hard boil 8 eggs, then cool and peel eggs. Slice each egg in half lengthwise. Use a fork and remove yolks and place the yolks in a small bowl. Add minced onions, minced celery, cubed ham, pickles/relish, dill, mustard and 2 TBSP mayo to the yolks--stir well. If mixture is too dry, add more mayo and stir again. Taste--if too sour add a little white sugar and stir again. Add salt and pepper if necessary--stir well. Use one heaping tsp. of yolk mixture to fill each egg white half. Place completed deviled eggs on a jelly roll pan (pan with a lip) and sprinkle shredded cheddar cheese over the top of each deviled egg. Turn oven to broil and place deviled eggs under the broiler just until cheese melts. Serve immediately.

#3084 - Chocolate Crunch Bars

(by Becky Lynn Mohr - friend)

1/2 cup softened butter
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1 cup white sugar
1 tsp. salt
1 square Baker's unsweetened baking chocolate (melted according to box directions)
1 cup chopped nuts
1 pint Fluff marshmallow creme
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Jif peanut butter
1 cup rice krispies cereal

In a mixer add butter and eggs--beat. Add flour, baking powder, white sugar and salt--beat for 1 minute. Add melted chocolate and chopped nuts--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Remove from oven--spread the whole jar of Fluff all over the top. Return to oven and bake for 3 more minutes. Remove from oven--spread melted marshmallow evenly all over the top until smooth. Cool completely. In a microwave safe bowl add chocolate bits and peanut butter--microwave on high in 20 second increments until melted, then stir until smooth. Add rice krispies--stir until mixed. Spread the rice krispies mixture over the cooled mixture. Cool to room temperature. Cut into bars or squares.

#3083 - Fresh Tomato Pasta

(by Shirley McNevich)

8oz. any shape pasta
1/2 lb. of your favorite Italian sausage (loose)
2 tsp. olive oil
1/2 to 1 cup chopped onions
2 tsp. minced garlic
1 lb. whole tomatoes (chopped)--more if you wish
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
fresh grated Parmesan cheese

Cook and drain pasta according to box directions but do NOT rinse--set aside. Cut the sausage into coin shaped pieces, remove the casings from each sausage piece, then cut each sausage piece into quarters. In a skillet over medium heat add olive oil, loose sausage pieces and chopped onions--cook/stir until sausage is browned and onions are tender. Add the minced garlic, salt, pepper and chopped tomatoes--cook/stir until mixture is hot. Remove from heat--add drained pasta--stir to mix. Sprinkle with fresh Parmesan cheese.

#3082 - Mahogany Cake

(by Becky Lynn Mohr - friend)

2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
3/4 cup Breakstone's sour cream
1/2 cup Hershey's cocoa
2 1/2 cups flour
1 cup boiling water

In a mixer add eggs, Crisco, sour cream, cocoa and vanilla--beat until mixed, then beat for 2 minutes. Sift the flour, white sugar, baking soda and salt into a bowl. Slowly add flour mixture to batter--beat until mixed, then beat for 1 minute. Slowly add boiling water--beat. 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.

#3081 - Chocolate Upside Down Cake

(by Becky Lynn Mohr - friend)

2 cups flour
1 1/2 cups white sugar
1 tsp. salt
2 TBSP Hershey's cocoa
4 tsp. baking powder
4 TBSP softened butter
2 tsp. vanilla
1 1/2 cups milk
1/2 cup chopped walnuts (optional)
Topping: 1 1/2 cups Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Hershey's cocoa; 2 cups hot water

In a mixer add 1 1/2 cups white sugar and butter--beat. Add salt, baking powder and vanilla--beat. Add milk and 2 TBSP cocoa--beat. Slowly add flour--beat. Add chopped walnuts--beat. Pour batter into a greased and floured 9 x 13 cake pan--set aside. Topping: in a bowl and brown sugar, 1/2 cup white sugar and 1/2 cup cocoa--stir until mixed. Sprinkle the sugar mixture evenly over the top of the batter in the cake pan. Slowly pour the 2 cups of hot water evenly over the whole top of the batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Loosen edges of cake and invert it on to a cake plate.

#3080 - Hash Browns and Onions

(by Shirley McNevich)

2-4 red potatoes (washed, peeled and shredded)
1/2 cup chopped onions
olive oil
salt and pepper to taste
shredded cheese (optional--your choice of type)

Shred the potatoes into a bowl. Take a paper towel and place a handful of the shredded potatoes into the paper towel. Close the paper towel and squeeze to get as much moisture out of the potatoes as possible (you may want to do this again with another paper towel). Dump the dry shredded potatoes into a separate bowl. Repeat with all of the shredded potatoes--get them as dry as you can. In a skillet at some olive oil and the chopped onions over medium heat--cook/stir until onions are tender. Dump the onions into the dry shredded potatoes--use your hands to mix them together. Place some olive oil into a skillet and turn heat to medium--when pan is hot, sprinkle a handful of the potato/onion mixture into the pan and press it flat using a spatula (to about the size of a small plate) . When bottom side is well browned, use a spatula to flip it and brown the other side. Remove it from the pan and repeat with remaining potatoes/onions. Sprinkle them with salt and pepper (and also shredded cheese if you wish).

#3079 - Sour Cream Spice Cake

(by Becky Lynn Mohr - friend)

2 cups white sugar
1/2 cup softened butter
3 cups flour
1/4 tsp. salt
2 tsp. ground cloves
1 tsp. cinnamon
2 tsp. baking soda
4 eggs
1 1/2 cups Breakstone's sour cream
2 cups raisins
1/2 cup chopped nuts

Put the raisins in a saucepan, cover them with water, bring to a boil and cook them for five minutes. Drain the raisins and set aside. In a mixer add white sugar and butter--beat. Add eggs--beat. Add salt, cloves, cinnamon and baking soda--beat. Add sour cream--beat. Add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir to mix. 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.

#3078 - Hot Water Chocolate Cake

(by Becky Lynn Mohr - friend)

1/2 cup softened Parkay margarine
2 cups white sugar
2 eggs
2 tsp. vanilla
a dash of salt
1/2 cup Hershey's cocoa
2 tsp. baking soda
2 tsp. baking powder
2 3/4 cups flour
1 cup boiling water

In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add vanilla, cocoa and salt--beat. Add baking soda and baking powder--beat. Add flour--beat. Remove bowl from mixer--add boiling water--stir until mixed. 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.