#347 - Sour Cream Coffee Cake

(by Aunt Eileen [Knouse] Carter)

1 cup white sugar
1 cup softened butter
3 eggs
2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 cup sour cream
1 cup chopped walnuts
3/4 cup white sugar
2 tsp. cinnamon

In a mixer, combine 1 cup white sugar, butter--add eggs, baking powder, baking soda and sour cream and beat well. Remove bowl from mixer--using a spoon, stir in flour. In a small bowl, combine walnuts, 3/4 cup white sugar, and cinnamon--stir with a spoon to mix. Grease an 9 x 12 x 2 inch cake pan and pour 1/2 of the batter into the cake pan. Sprinkle 3/4 of the nut topping evenly over the batter in the cake pan. Pour the remaining batter evenly over the nut mixture in the cake pan, then sprinkle the remaining nut mixture over the top. Bake at 350 degrees for 40 minutes. Test with a toothpick for doneness.

#346 - Chewy Chocolate Peanut Butter Bars

(by Shirley McNevich)

1 cup packed Domino's dark brown sugar
2/3 cup softened butter
1/3 cup lite corn syrup
1 tsp. vanilla
4 cups Quaker quick oats
2 cups Nestle's semi-sweet chocolate bits
2/3 cup Jif peanut butter
1/2 cup chopped peanuts

In a mixer, combine brown sugar and butter until creamy. Add corn syrup and vanilla--beat. By hand with a spoon, stir in the oats. Press this mixture into a 13 x 9 x 2 cake pan. Preheat oven to 350 degrees. Bake the oat mixture at 350 degrees for 15 minutes. Remove from oven and cool slightly. Melt 1 cup of chocolate bits with the peanut butter in a small saucepan over low heat--stir until smooth. Pour this mixture evenly over the baked oat mixture. Sprinkle the top with the chopped peanuts and the other 1 cup of chocolate bits. Use the back of a spoon to press down the peanuts and chocolate bits SLIGHTLY. Chill for one hour or until firm before cutting into squares.

#345 - BBQ Chex Mix

(by Shirley McNevich)

4 cups Corn Chex cereal
4 cups Wheat Chex cereal
2 cups square-shaped cheese crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter
8 TBSP barbecue sauce
1 TBSP Worcestershire sauce
1 teaspoon salt

In a large roasting pan, combine the cereals, crackers, pretzels and nuts--set aside. In a small saucepan, melt butter, stir in the barbecue sauce, Worcestershire sauce and salt until blended. Pour over cereal mixture and stir to coat. Bake on a large baking sheet uncovered at 250 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely.

#344 - Game Day Pretzel Snacks

(by Shirley McNevich)

1 cup butter
2 TBSP Worcestershire sauce
2 TBSP garlic powder
1 - 1oz. envelope dry onion soup mix
1 dash Tabasco sauce
20oz. broken sourdough pretzels

Preheat the oven to 250 degrees. Melt the butter in a saucepan over medium heat and stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping and place on a baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool, then serve.

#343 - Deviled Eggs Plus

(by Shirley McNevich)

12 eggs
1/2 cup mayonnaise
6 slices bacon
4 TBSP shredded Cheddar cheese
1 TBSP mustard

Hard boil eggs and cool. Cook bacon in a skillet until brown, then place on paper towels to drain. Crumble bacon and set aside. Peel the eggs and cut in half lengthwise. Remove yolks to a small bowl and mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

#342 - Appetizer Meatballs

(by Shirley McNevich)

2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 TBSP Worcestershire sauce
1 TBSP dried minced onion
1/4 tsp. pepper
1 dash garlic powder
1 dash cayenne pepper
2 1/2 lbs. frozen fully cooked meatballs
toothpicks

In a Dutch oven, combine all ingredients but the meatballs and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir meatballs into sauce and cook until heated. Stick one toothpick into each meatball and serve hot.

#341 - Chicken Skewers

(by Shirley McNevich)

3/4 cup soy sauce
1/4 cup white sugar
1 TBSP vegetable oil
1/4 tsp. garlic powder
1/2 tsp. ground ginger
2 skinless, boneless chicken breast halves cut into 1" pieces
6 green onions, cut into 1" pieces
8oz. fresh mushrooms
wooden skewers

In a mixing bowl, combine soy sauce, white sugar, vegetable oil, garlic powder, and ginger. Stir in chicken and onion, then allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5" from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.

#340 - Cold Crab Dip

(by Shirley McNevich)

2 - 8oz. packages softened Philly cream cheese
3 TBSP milk
2 finely chopped green onions
2 TBSP prepared horseradish
2 - 6oz. cans crabmeat, drained and flaked

In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.

#339 - Bruschetta Appetizers

(by Shirley McNevich)

2 large tomatoes, coarsely chopped
1/2 chopped sweet onion
2 TBSP olive oil
1 TBSP oregano
1 tsp. basil
2 tsp. chopped parsley
1/2 loaf Italian bread, cut into 1 inch slices
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Bake at 400 degrees for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

#338 - Spinach Dip

(by Shirley McNevich)

2 pounds pepperjack cheese
2 cups half-and-half cream
1 large diced tomato
1 diced onion
1/2 cup diced red bell pepper
3 cups fresh spinach, rinsed and chopped

Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell peppers and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

#337 - Nacho Dip

(by Shirley McNevich)

1 - 8oz. package softened Philly cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup shrimp cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red pepper
3/4 cup diced green pepper
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 thinly sliced cucumber

In a mixer, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving. Serve with nacho chips.

#336 - Cinnamon Almonds

(by Shirley McNevich)

1 egg white
1 tsp. cold water
4 cups whole almonds
1/2 cup white sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon

Preheat oven to 250 degrees. Lightly grease a 10" x 15" jellyroll pan. Lightly beat the egg white in a bowl--add water and beat until frothy but not stiff. Add the nuts and stir until well coated. Mix the sugar, salt, and cinnamon in a bowl and sprinkle over the nuts. Toss to coat the nuts, and spread the mixture evenly on the prepared pan. Bake at 250 degrees for 1 hour. Stir occasionally and bake until golden. Allow to cool, then store nuts in airtight containers.

#335 - Shrimp Pasta Salad

(by Shirley McNevich)

4 cups cooked and drained spiral or shell pasta
1 cup frozen peas - thawed
1/2 cup chopped green pepper
2 cups fine shredded cheese (your choice of type, such as mozzarella)
1/2 cup finely chopped onion
1/2 cup chopped red pepper
2 cups small frozen shrimp--thawed and drained on paper towels
2 cups ranch or peppercorn ranch dressing
2 cups halved cherry tomatoes
1/2 cup of Parmesan cheese

Cook pasta to desired texture. Cool pasta under cold running water and drain well. In large bowl combine pasta with all ingredients except cherry tomatoes and Parmesan cheese. Toss gently --mix well. Refrigerate 3-4 hours. If it seems dry, add more dressing--top with tomatoes and parmesan cheese before serving.

#334 - Canadian Bacon Breakfast Bake

(by Shirley McNevich)

1 bag Ore Ida frozen hash brown tots
1 1/2 lbs. sliced Canadian bacon (substitute regular bacon if you wish)
1 cup chopped onion
1 chopped green pepper
1 chopped red pepper
8oz. sliced mushrooms
5 eggs
1 cup milk
2 cups shredded sharp Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
salt and pepper to taste

Layer frozen hash browns in a 9 x 13 x 2 pan--season with salt and pepper to your taste. Layer green pepper, yellow pepper and onion over hash browns--layer mushroom slices on top of peppers. Cook/fry the bacon in a skillet until crispy, then arrange bacon over mushroom layer. Beat eggs and milk in a bowl-- add 1/2 tsp. salt and 1/8 tsp. pepper. Pour egg mixture over bacon and spread grated cheese over top. Bake at 350 degrees for 30 to 40 minutes. Serve hot.

#333 - Easy Apple Crisp

(by Shirley McNevich)

6 cups sliced tart apples, peeled or not depending on your preference
1 cup sifted flour
1 cup white sugar (if apples are not tart, use only 1/2 cup white sugar)
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 cup melted butter
1/2 tsp. ground cinnamon

Butter an 8-inch square baking dish and arrange sliced apples in the bottom of it. In a bowl using a spoon, combine flour, white sugar, baking powder, salt, and egg--blend well. Sprinkle this mixture over apples. Drizzle melted butter evenly over crumb mixture. Sprinkle the top with cinnamon. Bake at 350 degrees for 30 to 40 minutes. Serve warm (preferably with vanilla ice cream).

#332 - Butterscotch Coffee Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5 oz. box Jell-O butterscotch instant pudding
1 - 3.5 oz. box Jell-O vanilla instant pudding
4 eggs
1 cup canola oil
1 cup cold water
1 cup Domino's dark brown sugar
1 cup chopped nuts (optional)
1 tsp. cinnamon

In a mixer, combine yellow cake mix, butterscotch pudding, vanilla pudding, 4 eggs, and the 1 cup canola oil--beat until smooth. Add 1 cup cold water and beat until creamy. To make the crumb topping, in a bowl add brown sugar , nuts (optional), and cinnamon--mix with a spoon. Grease a 9 x 13 x 2 cake pan and pour 1/2 of the cake batter in the cake pan. Sprinkle 1/2 of the crumb mixture over the cake batter in the pan. Pour the remaining cake batter in the cake pan, then sprinkle with the rest of the crumbs. Bake at 350 degrees for 45-55 minutes. Test with a toothpick for doneness.

#331 - Ranger Cookies

(by Stevie Wetzel)

1 cup butter
1 cup white sugar
1 cup Domino's dark brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups Quaker quick oats
2 cups Kellogg's rice krispies
1 cup Baker's angelflake coconut

In a mixer, combine butter, white sugar, brown sugar. Add eggs and beat. Add vanilla--beat until fluffy. Add baking soda, baking powder, salt, flour--beat. Add oats, rice krispies, coconut and mix by hand with a wooden spoon. The dough will be very dry and crumbly. Take a teaspoonful at a time in your hand and roll it in a ball. Place each ball on greased cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 degrees for 8-10 minutes.

#330 - Maple Cookies

(by Shirley McNevich)

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup Parkay margarine
1 cup packed Domino's dark brown sugar
1 egg
1/2 cup maple syrup
1/2 tsp. vanilla
1 cup Baker's angelflake coconut

Preheat oven to 375 degrees. In medium bowl combine flour, baking powder and salt--set aside. In a mixer, cream Parkay and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed. Stir in flour, then stir in coconut. Drop by teaspoonsful 2" apart onto greased cookie sheets. Bake for 10-12 minutes or until golden brown.

#329 - Oatmeal Pudding Cookies

(by Shirley McNevich)

1 1/4 cups flour
1 tsp. baking soda
1 cup butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar
1 - 4oz. package Jell-O vanilla instant pudding
2 eggs
3 1/2 cups Quaker quick oats
1 cup raisins (optional)

In a mixer, beat white sugar, brown sugar, butter and pudding mix--add eggs and beat well. Add Quaker oats and beat. Add baking soda and gradually add flour--beat well. Stir in raisins if desired. Drop by teaspoonsful on to ungreased cookie sheets 2" apart. Bake at 375 degrees for 10-12 minutes.

#328 - Homemade Chicken Fingers

(by Shirley McNevich)

3 boneless/skinless chicken breast halves (cut crosswise into 1" strips)
2/3 cup Bisquick
1/2 cup Parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1 tsp. paprika
1 egg, beaten slightly in 1/4 cup milk
3 TBSP melted butter

Preheat oven to 450 degrees. Line a cookie sheet with foil. Spray the foil with Pam. In a large Ziploc bag mix Bisquick, Parmesan cheese, salt, paprika, garlic salt and pepper. Mix beaten egg and 1/4 cup milk in a bowl and stir together. Dip each piece of chicken in the egg mixture, then drop in the Ziploc bag and shake to coat. Remove and repeat with all chicken pieces. Place breaded chicken pieces on the foil and drizzle melted butter over the chicken pieces. Bake at 450 degrees for 12-14 minutes, turning each chicken piece on the other side halfway through the baking.