#677 - Apple Bread #2

(by Shirley McNevich)

2 3/4 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 baking apple (washed, peeled and finely chopped)
1/2 cup melted butter
3/4 cup Domino's dark brown sugar
3 eggs (beaten)

In a bowl add flour, baking powder, cinnamon, ground cloves, nutmeg and salt--stir until mixed. In a mixer add butter and brown sugar--beat. Add eggs--beat well. Add flour mixture--beat. Remove bowl from mixer and add chopped apple--stir with a spoon just until mixed. Pour batter into a greased and floured loaf pan. Bake at 350 degrees for 1 hour. Test with a toothpick for doneness. Cool in the pan 20-25 minutes, use a knife to separate the edges, and dump on to a plate for slicing.

#676 - Orange Brownies

(by Hollie Kessler/Jennifer Mills - friend)

1 1/2 cups flour
4 eggs
2 cups white sugar
2 tsp. orange extract
1 tsp. salt
1 tsp. grated orange zest
2 sticks softened butter (NOT melted)
1-2 tsp. baking powder (more if you wish)
Glaze: 1 cup Domino's powdered sugar, 1 tsp. orange juice, 1 tsp. orange zest

Preheat oven to 350 and grease a 9 x 13 cake pan. In a bowl add flour, white sugar, salt and baking powder--stir. Add softened butter, eggs, orange extract and 1 tsp. orange zest--beat until well blended. Pour batter into prepared cake pan and bake at 350 degrees for 40 minutes or until light golden brown and set. Remove from oven and pierce entire top with fork. Glaze-- in a bowl mix powdered sugar, orange juice and 1 tsp. orange zest until smooth. Pour glaze over cake. Cool and cut into squares. Diet later.

#675 - Pecan Bundt Cake

(by Shirley McNevich)

1 1/2 cups unsalted butter (softened)
2 1/4 cups Domino's dark brown sugar (packed)
5 eggs (separated)
3 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1 tsp. vanilla
3 cups finely chopped pecans (extra pecan halves to garnish)

In a mixer, beat egg whites until stiff--set aside. In a separate mixer bowl add egg yolks--beat for 5 minutes until thick. Add butter--beat. Add brown sugar--beat. Add baking powder, salt, vanilla, and milk--beat. Add flour--beat. Add chopped pecans--beat. Remove bowl from mixer, add the beaten egg whites and fold them in using a spoon. Grease and flour a 12 cup bundt/angelfood cake pan. Pour batter into the cake pan. Bake at 325 degrees for 1 hour and 10 minutes. Test with a toothpick for doneness. Let the cake sit for 10-15 minutes before placing a cake plate on top and inverting the cake on to the plate. Glaze as desired and garnish with pecan halves.

#674 - Blueberry Pound Cake

(by Shirley McNevich)

1 box Betty Crocker butter flavored cake mix
8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
3 eggs
2 cups fresh or frozen blueberries

In a mixer add cream cheese--beat. Add eggs and canola oil--beat. Add cake mix and beat until smooth. Remove bowl from mixer and fold in the blueberries with a spoon. Pour batter into a lightly greased and floured 10" tube pan. Bake at 325 degrees for 45 min. to 1 hour. Test with a toothpick for doneness. Serve cake with Cool Whip or glaze.

#673 - Butterscotch Drop Cookies

(by Shirley McNevich)

2 cups firmly packed Domino's dark brown sugar
2/3 cup softened butter
2 eggs
2/3 cup buttermilk (or regular milk with 1 tsp. cider vinegar)
1 tsp. vanilla
1 cup chopped black walnuts (optional)
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon

In a mixer add brown sugar and butter--beat. Add eggs--beat until smooth. Add vanilla, salt, baking powder, baking soda and cinnamon--beat. Add buttermilk--beat. Add chopped nuts (optional)--beat. Add flour--beat. If it gets too stiff for the mixer, continue by hand. Drop by teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes.

#672 - Easy Chicken Noodle Soup

(by Shirley McNevich)

4 cups Swanson's chicken broth
1/2 tsp. pepper
1 tsp. salt
2 medium carrots (sliced into coin shaped pieces)
1 chopped onion
2 celery ribs (chopped)
1/2 cup fresh parsley
1 cup chopped cooked chicken
1 cup uncooked extra wide egg noodles

In a large pot add broth, carrots, onion, celery, and parsley--turn heat to medium and cook until carrots are tender. Add noodles and and make sure soup is boiling--boil for 12 minutes. Add salt and pepper--stir. Add chicken and stir. If it seems too thick add a little more broth or water.

#671 - Chocolate Peanut Butter Truffles

(by Shirley McNevich)

1 cup Reese's peanut butter chips
3/4 cup butter
1/2 cup Hershey's cocoa
1 - 14oz. can Borden's Eagle brand sweetened condensed milk (NOT evaporated)
1 TBSP vanilla
Domino's powdered sugar for coating

In a saucepan over low heat melt the peanut butter chips and butter--stir. Add cocoa and stir until smooth. Add condensed milk and vanilla--stir and cook until thickened and blended (about 5 minutes). Remove from heat, place on counter. When cooled, refrigerate for 2 hours. Remove from refrigerator and shape into walnut sized balls. Place powdered sugar in a bowl and roll each ball in it to coat. Refrigerate overnight. Keep refrigerated.

#670 - Peanut Butter and Jelly Cookies

(by Shirley McNevich)

1 cup Jif peanut butter (smooth or crunchy)
1 box Duncan Hines white cake mix
1/3 cup cold water
2 eggs
jelly flavor of your choice

In a mixer add peanut butter, 1/2 of the cake mix, water and eggs--beat until smooth. Add the other half of the cake mix and beat (continue by hand if too stiff for your mixer). Drop by teaspoonsful on to ungreased cookie sheets. Press the center of each cookie center with your thumb to form a well for the jelly but don't put the jelly on yet. Bake at 375 degrees for 10 minutes or until slightly browned. After cookies are cooled, fill the cookie centers with jelly. Keep refrigerated.

#669 - Carolina Peach Cake

(by Shirley McNevich)

2 cups white sugar
1 cup canola oil
3 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 peaches (washed, peeled and diced)
1 cup chopped pecans
2 tsp. vanilla

In a mixer add white sugar, oil, eggs--beat. Add baking soda and salt--beat. Slowly add flour and vanilla--beat well. Remove bowl from mixer and fold in pecans and peaches using a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 325 degrees for 45-50 minutes. Test with a toothpick for doneness. Frost as desired when cake is cooled.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#667 - Perogie Casserole

(by Aunt Eileen [Knouse] Carter)

1 cup finely chopped onions
1 cup butter
1 cup small curd cottage cheese OR ricotta cheese
1 egg
1 tsp. onion salt
1 cup mashed potatoes (either homemade or instant prepared according to box directions)
1 cup shredded sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
9 lasagna noodles (cooked according to package directions and drained)

Sautee the chopped onions in a pan with the butter--set aside. In a bowl add egg and beat it with a fork. Add cottage OR ricotta cheese and onion salt--mix well. In a separate bowl add prepared mashed potatoes, sharp cheddar cheese, salt, and pepper--stir. Spray a cake sized glass baking dish with Pam. Place the first 3 lasagna noodles on the bottom of the baking dish. Add all of the cottage cheese OR ricotta mixture. Add 3 more lasagna noodles on top. Add the mashed potato mixture on top of the lasagna noodles. Add last 3 lasagna noodles. Spread the sauteed onions on top of the last layer of lasagna noodles. Bake (covered with foil) at 350 degrees for 25-30 minutes. Let stand a few minutes before cutting and serving.

#666 - Milk Pie

(by Shirley McNevich)

4 TBSP flour
4 TBSP white sugar
1 1/2 cups of REGULAR milk (no substitutions)
1 TBSP butter
1 unbaked pie crust dough (purchased or homemade)

Spray a 9" pie plate with Pam. Place pie dough in pie plate and spray the inside of the crust with Pam. In a bowl add flour and white sugar--stir. Sprinkle the flour/white sugar mixture evenly in the pie dough. Slowly pour the milk into the pie dough on top of the flour/white sugar mixture. Cut the butter into small pieces and dot the butter over the top of the milk. Place the pie plate on a cookie sheet. Bake at 400 degrees for 35 minutes.

#665 - Italian Broccoli Salad

(by Shirley McNevich)

1 large bunch fresh broccoli
1 bottle of your favorite Italian dressing

Wash broccoli and cut into small pieces. Place pieces in a bowl, then pour whole bottle of Italian dressing over the broccoli. Mix well. Cover and refrigerate overnight. Drain off excess liquid before serving.

#664 - Microwave Caramel Apples

(by Shirley McNevich)

4 or 5 medium sized apples
wooden popsicle sticks for each apple
1 - 14oz. bag Kraft caramels
2 TBSP water

Wash and dry the apples. Insert a popsicle stick into the stem end of each apple. Microwave the caramels and the water (use a deep microwave safe bowl)--microwave on high between 2 1/2 to 3 1/2 minutes (stir after each minute) until caramel is smooth. If the caramel is too thin, let it stand 2 minutes before coating apples. Dip apples into hot caramel and turn until whole apple is coated. Scrape the extra caramel from the bottom of the apples. Place each apple on greased wax paper. When cooled, store them in refrigerator. When eating them from the refrigerator, let them sit on the counter for 15 minutes to soften the caramel before eating.

#663 - Apple Cinnamon Muffins

(by Shirley McNevich)

1 egg
1/2 cup white sugar
1/2 cup milk
1/2 tsp. salt
1/4 cup canola oil
1/2 tsp. cinnamon
2 tsp. baking powder
1 1/2 cups flour
1 cup finely chopped baking apples

In a bowl, beat the egg. Add canola oil, milk, white sugar, salt, cinnamon, baking powder and flour--stir well. Add chopped apples and fold them in--do not overmix. Pour batter into muffin tins lined with cupcake liners--fill each 2/3 full with batter. Bake at 400 degrees for 16-20 minutes.

#662 - Sausage Casserole

(by Aunt Eileen [Knouse] Carter)

4 1/2 cups water (used for the soup)
2 envelopes Lipton chicken noodle soup (NOT cup-a soup)
1 cup uncooked Carolina rice
1lb. loose pork sausage (not in the casing)
1/2 cup chopped celery
1 chopped onion
1/2 of a green pepper (chopped)
2/3 cup toasted slivered almonds

Prepare both envelopes of chicken noodle soup according to box directions. While soup is still hot add the uncooked rice--stir and simmer for 25 minutes until water is all absorbed--remove from heat and set aside. In a skillet lightly brown the pork sausage--pour fat off, then add celery, onion and green pepper--add a little water if it seems dry. Cook until sausage is fully browned and other ingredients are tender. Add the soup/rice and almonds to the sausage and stir until well mixed. Spray a 2qt. casserole with Pam. Pour the whole mixture into the casserole--if it seems too dry add a little water and stir. Place on a cookie sheet and bake at 350 degrees for 30 minutes.

#661 - Orange Cream Cake

(by Shirley McNevich)

1 - 18.25oz. box orange cake mix
1 - 3oz. box orange Jell-O
2 eggs
1/2 cup canola oil
1 1/2 cup cold water
Frosting: 4oz. softened Philadelphia cream cheese (1/2 of an 8oz. package), 3/4 cup orange juice, 1 - 3.25oz. box Jell-O vanilla INSTANT pudding, 1 TBSP white sugar, 1 - 8oz. can Dole crushed pineapple (drained), 1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, orange Jell-O, eggs, canola oil, and water--beat slowly until mixed, then beat 3 minutes until creamy. Pour batter into a 9 x 13 greased cake pan. Bake at 350 degrees for 30-35 minutes or until inserted toothpick comes out clean. Cool cake completely before frosting. Frosting: in a mixer add cream cheese and vanilla pudding mix--beat. Add orange juice--beat. Add white sugar--beat until smooth. Remove from mixer and fold in the drained crushed pineapple. Fold in the Cool Whip. Frost the cake and refrigerate overnight before serving. Keep refrigerated.

#660 - Chocolate Mousse Pie

(by Shirley McNevich)

1 Keebler graham cracker crust (regular OR chocolate)
1 1/2 cups milk
1 envelope unflavored gelatin
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 tsp. vanilla
2 cups Cool Whip (thawed)

In a saucepan add the milk. Sprinkle the gelatin over the top of the milk, then let it stand for 1 minute. Turn heat on low and stir until gelatin is dissolved (about 5 minutes). Add the chocolate bits and keep stirring over low heat until all bits are melted. Stir in the vanilla. Remove from heat and cool for 1 hour, stirring occasionally. When mixture mounds on your spoon, it's ready. Add the Cool Whip to the chocolate mixture and fold it in with a spoon until mixed. Pour mixture into pre-made crust. Refrigerate overnight before serving.

#659 - Vanilla Chocolate Chip Cake

(by Shirley McNevich)

1 - 18.25oz. box Duncan Hines yellow cake mix
1 - 3.5oz. box vanilla Jell-O INSTANT pudding
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 eggs
1 TBSP vanilla
1 cup Nestle's semi-sweet MINI chocolate chips
Glaze: 3 TBSP melted butter, 2 1/4 cups Domino's powdered sugar, 3 TBSP water, 1 1/2 tsp. vanilla

In a mixer add all ingredients EXCEPT the chocolate chips. Beat on low until moistened, then beat on medium for 2 minutes. Remove bowl from mixer and stir in the mini chocolate chips. Pour batter into a greased and floured angelfood cake pan or bundt cake pan. Bake at 350 degrees for 50 minutes. Test with a toothpick for doneness. Cool for 20 minutes, then invert cake on to a plate. Cool completely. In a bowl, add all glaze ingredients and stir until smooth, then set aside until it thickens. When cake is cooled, drizzle it with the glaze.

#658 - Seven Minute Frosting

(by Shirley McNevich)

1 cup white sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
3 TBSP water
2 egg whites (UNbeaten)
1 tsp. vanilla

Place water in the bottom pot of the double boiler and bring to a boil. Once boiling, place top pot on the bottom pot and add all ingredients in the top pan. Beat continuously for 7 minutes with a handheld mixer or rotary beater. Remove top pan from bottom pan and frost your cake.