#393 - Speedy Donuts

(by Shirley McNevich)

1/4 cup white sugar
1 can refrigerated Pillsbury biscuits
1/2 tsp. cinnamon

Cut a hole in the center of each biscuit using a soda bottle cap. Deep fry in a deep fryer with canola oil (or in a deep frying pan with 1" canola oil) until brown on one side, then flip to brown other side--you can fry the hole pieces also. Mix the sugar and cinnamon together and put the mixture in a plastic bag--put one donut at a time in the bag, then shake to coat. You can also use just Domino's powdered sugar if you choose.

#392 - Buttermilk Donuts

(by Shirley McNevich)

3 eggs
1 1/2 cups white sugar
1 1/4 TBSP butter
1 1/2 tsp. baking soda
3/4 tsp. cream of tartar
1 1/2 tsp. salt
1 1/2 cups buttermilk (or 1 1/2 TBSP cider vinegar in 1 1/2 cups milk)
1 tsp. vanilla
1 tsp. cinnamon

In a mixer, add eggs, white sugar, and butter--beat. Add baking soda, cream of tartar, salt and buttermilk--beat. Add vanilla and cinnamon, then slowly add flour and beat--if it gets too stiff for mixer, continue by hand. Dough should be dull, not shiny--if still shiny, continue to stir with spoon. Roll out on floured countertop--add flour on top of dough and roll to 1/4" thick. Cut using the top of a glass for the large cut, then a soda bottle cap to cut out the donut hole (or use a donut cutter if you have one). Continue until dough is gone. Deep fry in canola oil (or at least an inch deep of canola oil in a deep frying pan on top of the stove). Deep fry at 400 degrees (or on top of the stove oil should be cooked on high until oil gets hot, then turn back to medium). Fry both the donuts and donut holes until bottoms get brown, then flip and fry on other side. Dry on paper towels and serve plain or add powdered sugar or powdered sugar/cinnamon to a bag and shake each donut/hole to coat.

#391 - Pistachio Cookies

(by Shirley McNevich)

1 cup butter
1 tsp. vanilla
3 - 3.5oz. boxes Jell-O instant pistachio pudding
2 cups flour
1/3 cup Domino's powdered sugar
1 egg
1/2 cup Nestle's semi-sweet chocolate bits
chopped nuts
1 tsp. almond extract
Filling: 1 tsp. vanilla, 2 TBSP softened butter, milk, green food coloring, 1 cup Domino's powdered sugar
Drizzle: 1/2 cup Nestle's semi-sweet chocolate bits, 2 tsp. Parkay margarine

In a mixer, add butter, 1/3 cup powdered sugar and the egg--beat. Add 1 tsp. vanilla, pudding mixes, almond extract and flour--beat. Remove from mixer and stir in 1/2 cup chocolate bits with a spoon. Form batter into small balls and roll in chopped nuts. Place on greased cookie sheets and press your thumb into the center of the cookie to make a well. Bake at 350 degrees for 10 minutes. While they're baking, make the filling in a mixer--beat 1 tsp. vanilla, 2 TBSP softened butter, just enough milk to wet (1-2 TBSP), a few drops green food coloring, and 1 cup powdered sugar. Remove cookies from oven and allow them to cool at room temperature. Spoon filling into each cookie well. In a microwave bowl, add 1/2 cup chocolate bits and 2 tsp. Parkay. Stir with a spoon until smooth--you make have to microwave it a few more seconds if lumpy. Use spoon to drizzle on each cookie. Refrigerate.

#390 - Cream Cheese Drop Cookies

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
1 egg
1/2 tsp. salt
3 - 3oz. packages Philly cream cheese
2 tsp. vanilla
2 cups flour

In a mixer, combine butter, white sugar and cream cheese. Add vanilla and egg--beat. Add salt and flour--beat. Drop by teaspoonsful on to a greased cookie sheet. Bake at 350 for 8-12 minutes or until lightly browned on top. Let them sit overnight before eating so flavor goes through them.

#389 - Fudge Krispy Treats

(by Shirley McNevich)

2 cups Nestle's milk chocolate morsels
1/2 cup butter
1/2 cup light corn syrup
2 tsp. vanilla
1 cup sifted Domino's powdered sugar
4 cups Kellogg's rice krispies (regular flavor, NOT cocoa)

In a medium saucepan, combine chocolate morsels, butter, and corn syrup--stir constantly over low heat until melted and smooth. Remove from heat, stir in vanilla and powdered sugar. Add rice krispies and stir with a wooden spoon until well coated. Spread evenly in a 13 x 9 x 2 buttered cake pan. Chill until firm, then cut into squares.

#388 - Strawberry Lemon Punch

(by Shirley McNevich)

1 1/2 cups fresh strawberries (or 1 - 10oz. package frozen strawberries partially thawed)
1 - 12oz. can frozen lemonade (partially thawed and NOT diluted with water)
1/2 cup white sugar
2 quarts of ice water
1/2 of a 2 liter bottle of 7Up soda

Put strawberries in blender and puree them. Add the frozen lemonade and sugar--mix well at medium speed. Add water and blend. Pour the mixture into a punch bowl. Add 7Up when you're ready to serve it and stir to mix.

#387 - Peanut Butter Pudding Cake

(by Shirley McNevich)

2/3 cup chopped roasted peanuts (extra for topping if desired)
1/2 cup melted Parkay margarine
1/2 cup Jif peanut butter (smooth)
1 - 8oz. Philly cream cheese
1 small box Jell-O instant vanilla pudding
1 small box Jell-O instant chocolate pudding
1 cup flour
1/3 cup Domino's dark brown sugar (packed)
1 cup Domino's powdered sugar
1 cup Cool Whip (extra for topping if desired)
2 2/3 cups milk

In a bowl mix peanuts, flour, melted Parkay and brown sugar--press mixture into a 9 x 13 x 2 baking pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool. In a mixer, combine peanut butter, cream cheese and powdered sugar--blend in the Cool Whip. Spread this batter over the baked crust. In the mixer again, mix both pudding mixes with the milk--spread this batter over the cream cheese batter mixture. Top with additional Cool Whip and sprinkle top with more chopped peanuts if desired. Refrigerate.

#386 - Skillet Sheperd's Pie

(by Shirley McNevich)

2 - 10.5oz. cans turkey gravy
1 - 16oz. bag frozen vegetables (broccoli, cauliflower and carrots)
2 cups cubed cooked turkey
2 cups hot seasoned mashed potatoes
1/4 cup shredded cheddar cheese

In a medium skillet, mix gravy and vegetables. Heat to a boil over medium heat. After boiling, turn heat to low, cover and cook for 5 minutes or until vegetables are tender--stir a few times while cooking. Add turkey, spoon mashed potatoes over the top, sprinkle cheese over the potatoes and cover. Keep heat on low and cook until everything is hot and cheese is melted.

#385 - Italian Chicken

(by Shirley McNevich)

1 Reynolds oven bag (plastic--large)
1 - 14oz. jar spaghetti sauce
4 skinless, boneless chicken breast halves
1 medium chopped green pepper
1 - 8oz. package your favorite pasta shape, cooked and drained

Use a 13 x 9 x 2 baking pan. Spray Pam on the inside of the cooking bag. Place the bag in the baking pan--add the spaghetti sauce in the bottom of the bag. Add chicken and green pepper to the bag. Turn the bag back and forth until chicken is coated with sauce. Arrange chicken evenly in the bag. Close the bag with included twister. Cut at least six slots in the top of the bag to vent. Bake at 350 degrees for 35-40 minutes or until chicken is tender. Cook the pasta according to package directions while chicken is baking. Serve the chicken mixture over the pasta and add fresh grated Parmesan cheese.

#384 - Sunrise Smoothie

(by Shirley McNevich)

1 cup Dole pineapple juice
1 cup vanilla yogurt or vanilla frozen yogurt
1 cup frozen strawberries (partially thawed)
2 ripe bananas (peeled and sliced)

In a blender, add pineapple juice, yogurt, strawberries and bananas--cover and blend until smooth.

#383 - Beef Roast

(by Shirley McNevich)

2 1/2 lb. sirloin tip roast (minimum)
5 large red potatoes (quartered and washed, but NOT peeled)
4 long pieces of celery from a stalk (cut into 1" pieces)
1 lb. baby carrots
1 envelope Lipton onion soup mix
1 - 14oz. can peeled whole tomatoes (slice in thirds and reserve the juice)
water
1 Reynolds oven bag -- (plastic)-- large size

Use a baking dish large enough to hold roast and other ingredients. Spray the inside of the cooking bag with Pam. Put the roast in the center of the bag, then arrange potatoes, celery and carrots around the roast. Sprinkle the onion soup mix over the top of the roast. Place the sliced tomatoes on top of the roast. Pour the tomato juice in a bowl, then fill the tomato can with water and add to juice and stir. Pour the liquid over the vegetables. Shut the bag with the provided twister and use a knife to poke holes in the top of the bag. Bake at 350 degrees for 3 hours or until meat and potatoes are tender.

#382 - Broccoli and Chicken Casserole

(by Shirley McNevich)

1 - 12oz. box elbow macaroni
1lb. cubed American cheese
1 1/2 cups milk
1/2 tsp. garlic powder
3 cups cubed cooked chicken
2 - 10oz. packages frozen chopped broccoli (thawed and drained)
salt and pepper to taste
bread crumbs--3 slices of bread broken into small pieces

Grease a 3qt. casserole dish. Cook and drain macaroni according to package directions. In a saucepan over medium heat, combine cheese, milk, and garlic powder--cook and stir until cheese is melted and sauce is smooth. Stir in the hot macaroni with the sauce, and add chicken, broccoli, and salt and pepper to your taste. Spoon into casserole dish and cover--add bread crumbs if you wish. Bake at 375 degrees for 20-25 minutes or until hot and bubbly--if you use bread crumbs, remove lid when 10 minutes left so bread crumbs brown.

#381 - Dumplings

(by Shirley McNevich)

Use them in beef stew, vegetable soup, sauerkraut, chicken soup, etc.

2 cups Bisquick
2/3 cup milk

In a bowl, stir Bisquick and milk. Stir until a soft dough forms. Drop by spoonsful onto boiling stew or soup. Reduce heat to low and cook uncovered for 10 minutes, then put lid on and cook for another 10 minutes. Makes 10 dumplings. Make sure you have plenty of juice on top of soup or stew, because the dumplings soak up alot of juice/broth.

#380 - Baked Sweet Potato Casserole

(by Shirley McNevich)

4 medium yams or sweet potatoes (or 1 small can of sweet potatoes)
1/4 cup melted Parkay margarine
1 cup white sugar
1 tsp. salt
1 - 1lb. can Dole crushed pineapple and its juice

Wash and peel sweet potatoes, slice them in half, then place them in a saucepan--cover them with water and add 1 tsp. salt--bring to a boil then cook until tender. Drain potatoes and discard water. In a glass 8 x 8 baking dish, pour melted Parkay evenly. In a small bowl, add the white sugar--roll each sweet potato in the white sugar to coat. Place each coated potato in the baking dish. When all potatoes are in the dish, cover them evenly with the crushed pineapple and its juice. Bake at 350 degrees for 20-25 minutes until hot.

#379 - Oreo Cookie Pie

(by Shirley McNevich)

1 box Duncan Hines brownie mix
2 cups cold milk
2 - 4oz. boxes Jell-O Oreo flavor instant pudding/pie filling
8oz. Cool Whip

Preheat oven to 350 degrees. Prepare brownie mix as directed on package. Pour batter into a greased 9" pie plate. Bake 35 minutes or until inserted toothpick comes out clean. Cool completely on wire rack. Scoop out the center of of the brownie with spoon, leaving a 1" crust around edge and thin layer of brownie on bottom--keep the removed brownie pieces. Pour milk into large bowl--add dry pudding mixes and beat with wire whisk 2 minutes--it will be very thick. Stir in half of the Cool Whip and all but 1/4 cup of the saved brownie pieces. Spoon this mixture into brownie crust and top with remaining Cool Whip and leftover brownie pieces. Refrigerate 2 hours or until set.

#378 - Raspberry Cheesecake

(by Shirley McNevich)

2 - 8oz. packages Philly cream cheese (softened)
1 - 4oz. box Jell-O lemon instant pudding/pie filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip
1/2 cup raspberry preserves
1 ready-made graham cracker crust

Beat cream cheese, pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of Cool Whip. Spoon 1/4 cup of the raspberry preserves onto bottom of crust, then pour pudding mixture evenly over the top. Top with remaining 1/4 cup preserves and remaining 1 cup of Cool Whip. Refrigerate at least 4 hours (preferably overnight).

#377 - Caramel Apple Pie

(by Shirley McNevich)

35 Kraft caramels, unwrapped
3 TBSP milk
1 graham cracker pie crust
1/4 cup chopped pecans
1 cup milk
1 - 4oz. package Jell-O instant vanilla pudding/pie filling
1 1/2 cups thawed Cool Whip
1 - 21oz. can apple pie filling

Place caramels and 3 TBSP milk in medium microwaveable bowl. Microwave on high for 1 minute or until caramels are melted--stir until smooth. Save 1/3 cup caramel mixture in small microwaveable bowl--cover it and refrigerate. Pour remaining caramel mixture into pie crust and top evenly with pecans. Pour 1 cup milk into large bowl and add dry pudding mix--beat with wire whisk 2 minutes. Gently stir in Cool Whip. Spoon this mixture into crust. Freeze 4 hours (preferably overnight). The next day, spoon apple pie filling over frozen pie. Microwave reserved 1/3 cup caramel mixture on high 30 seconds or until caramel is smooth. Drizzle over pie filling. Let stand at room temperature 15 minutes before serving. Store leftover pie in the freezer.

#376 - Easy Cheesecake

(by Shirley McNevich)

1 envelope Knox unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 - 8oz. packages Philly cream cheese, softened
1 tsp. vanilla
1 - 6oz. ready made graham cracker crust

Mix gelatin and sugar in small bowl--add boiling water and stir 5 minutes or until gelatin is completely dissolved. In a mixer, beat cream cheese and vanilla until creamy. Gradually add gelatin mixture, beating until well blended. Refrigerate the cream cheese mixture 45 minutes or until thickened, stirring every 15 minutes. Pour cream cheese mixture into pie crust.
Refrigerate until firm (preferably overnight).

#375 - Banana Pudding Squares

(by Shirley McNevich)

35 finely crushed Vanilla Wafers (use a Ziploc bag and rolling pin to crush them)
1/4 cup melted butter
1 - 8oz. package Philly cream cheese (softened)
1/2 cup Domino's powdered sugar
8oz. thawed Cool Whip
3 ripe bananas
3 cups milk
2 small boxes Jell-O instant vanilla pudding/pie filling
1/2 square Baker's semi-sweet baking chocolate, grated

Crush vanilla wafter in a Ziploc bag using a rolling pin--mix crushed wafers and butter in a bowl--press into the bottom of a 13 x 9 x 2 baking pan. In a bowl, mix cream cheese and powdered sugar until well blended, then stir in 1 1/2 cups of Cool Whip. Spread this mixture evenly over the crushed wafer crust--set aside. Cut bananas in half crosswise, then cut each piece lengthwise in half. Arrange over the cream cheese mixture. Pour milk into large bowl, and add dry pudding mixes. Beat with wire whisk 2 minutes, then spoon over bananas. Spread remaining Cool Whip over the top. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving.

#374 - Steak Stroganoff

(by Shirley McNevich)

1 1/4 lb. steak cut into thin slices
1 sliced medium onion
1 1/2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
1 - 10oz. package frozen green beans
1 - 10.75 oz. can Campbell's condensed cream of mushroom soup
1/2 tsp. pepper

Spray a large skillet with Pam. Add steak and onions--cook and stir on medium-high heat 4 minutes or until steak is done to your taste. Stir in water and bring to a boil. Add uncooked noodles--return to a boil. Reduce heat to medium and cook 7 minutes or until noodles are tender, stirring frequently. Add Velveeta cheese, green beans, soup and pepper--stir. Cook until cheese is melted and everything is mixed and hot.