#1079 - Honey Mustard Dipping Sauce

(by Shirley McNevich)

1/8 tsp. paprika
1 TBSP white vinegar
1 TBSP French's yellow mustard
1/4 cup honey
1/4 cup dijon mustard (Grey Poupon)
1/4 cup mayo

In a bowl add mayo and paprika--stir. Add yellow mustard and honey--stir. Add dijon mustard and white vinegar--stir until well blended. Cover bowl with Saran Wrap and refrigerate until you need it. Good for dipping chicken nuggets, french fries, tater tots, etc. You can also use it as a spread for chicken sandwiches, etc.

#1078 - Crockpot Rice Pudding

(by Shirley McNevich)

1 cups raw Carolina River rice
1 cup white sugar
8 cups milk + 1 1/2 cups milk
3 eggs
2 tsp. vanilla
1/4 to 1/2 tsp. salt
1 tsp. cinnamon

In a crockpot add raw rice, white sugar, 8 cups milk--stir. Cook on high for 3 hours (stir occasionally). In a separate bowl add eggs--beat with a fork. Add 1/2 cups milk to eggs--stir. Add vanilla, cinnamon and salt to egg mixture--stir. After 3 hours is up, add egg mixture to rice mixture in the crockpot--stir. Cook on high for 20-30 minutes longer. If a scum forms, remove it and discard the scum. Cool completely, then refrigerate (in glass if possible).

#1077 - Bread Pudding

(by Shirley McNevich)

2 cups day old bread (cut into cubes)
1/4 cup white sugar
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
2 cups milk

In a greased casserole dish add all of the bread cubes. In a separate bowl add eggs--beat with a fork. Add white sugar and stir--beat with the spoon. Add cinnamon, nutmeg, salt and vanilla to the egg mixture--stir with a spoon until mixed. Add milk to the egg mixture--stir. Pour the egg mixture evenly over the bread cubes--stir the bread cubes with a spoon to coat. Put the casserole dish inside of a cake pan--add enough hot water in the cake pan to come up to the halfway point on the outside of the casserole dish. Bake at 350 degrees for 1 hour or until inserted knife comes out clean.

#1076 - Zucchini Cake

(by Shirley McNevich)

1/2 cup canola oil
1/4 cup softened butter
2 cups shredded zucchini
1/4 cup Crisco shortening
1 1/2 cups white sugar
1 egg
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups flour
4 TBSP Hershey's cocoa
2 tsp. baking soda
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a mixer add canola oil, butter shredded zucchini--beat. Add Crisco and white sugar--beat. Add egg, vanilla and buttermilk--beat. Add cocoa and baking soda--beat. Add flour slowly--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the chocolate bits evenly on top of the cake batter. Bake at 325 degrees for 55 minutes. Test with a toothpick for doneness.

#1075 - Crockpot Macaroni and Cheese

(by Shirley McNevich)

1 - 8oz. box raw macaroni
2 TBSP canola oil
1 - 13oz. can Carnation evaporated milk (NOT condensed)
1 1/2 cups regular milk
1 tsp. salt
3-5 cups shredded cheddar cheese
1/4 cup melted butter

Add macaroni and 1 tsp. salt to boiling water--cook for 6-7 minutes, then drain. In a large bowl add cooked macaroni and canola oil--stir. Add evaporated milk, regular milk, shredded cheddar cheese and melted butter--stir. Grease the inside of a crockpot with Pam. Pour macaroni mixture into the greased crockpot. Cook on low 3-4 hours--stir occasionally while cooking.

#1074 - Crockpot Meatball Sandwiches

(by Shirley McNevich)

2lb. 13oz. of your favorite pasta or spaghetti sauce
1 - 38oz. bag frozen Italian meatballs (fully cooked)
shredded mozzarella cheese
1 chopped onion
1 chopped green pepper
long steak sandwich rolls

Thaw the meatballs--drain. Add meatballs, sauce, chopped onion and chopped green pepper to a large crockpot--stir. Cook on low until well heated--test a meatball by slicing it in half to make sure it has warmed all the way through. Once hot, put 4-5 meatballs in each steak roll. Add a little sauce and some onions/peppers from the sauce to the top of the meatballs and sprinkle each sandwich with mozzarella cheese. You can make this recipe without thawing the meatballs but cooking time will be a few hours longer.

#1073 - Lemon Cream Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
3 egg yolks
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup lemon juice
1 - 8oz. tub Cool Whip

In a mixer add egg yolks--beat. Add lemon juice--beat. Add condensed milk--beat. Pour batter into the ready-made crust. Bake at 325 degrees for 30 minutes. Cool completely. Refrigerate. Serve with Cool Whip OR spread Cool Whip on top of pie before refrigerating.

#1072 - Sweet Potato Cake

(by Shirley McNevich)

1 1/4 cups canola oil
2 cups white sugar
4 eggs
1/4 to 1/2 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 cups flour
2 tsp. baking soda
1 cup chopped pecans OR chopped walnuts
3 cups grated raw sweet potato
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened butter; 1lb. Domino's powdered sugar; 2 tsp. vanilla

Wash, peel and grate sweet potatoes--set aside. In a mixer add canola oil, white sugar, eggs and salt--beat. Add cinnamon, baking powder, baking soda--beat. Add flour--beat until smooth. Remove bowl from mixer--add grated sweet potato and chopped nuts--stir until blended. Pour batter into two greased 8" round cake pans. Bake at 350 degrees for 40 minutes--test with a toothpick for doneness. Cool for ten minutes, then remove them from cake pans on to plates--cool completely. Frosting: in a mixer add cream cheese and butter--beat. Slowly add powdered sugar--beat. Add vanilla--beat until very smooth. Place one cake on a cake plate--frost top and sides. Place second cake on top of the first cake--frost top and sides. Keep refrigerated.

#1071 - Chicken and Macaroni Casserole

(by Shirley McNevich)

2 cups dry macaroni
2 cups milk
1 - 10.75oz. can Campbell's cream of celery soup
1 - 10.75oz. can Campbell's cream of chicken soup
2 cups cooked chicken (cut into bite sized pieces)
1 chopped onion
1/2 lb. cubed sharp cheese

In a bowl add cream of chicken soup and cream of celery soup--stir. Add milk--stir. Add chopped onion and dry macaroni--stir. Add chicken pieces--stir. Add cubed cheese--stir. Pour mixture into a glass 9 x 13 baking dish (greased). Cover it with foil and refrigerate overnight. The next day, let it sit (covered) on the counter for 1 hour. UNcover the dish and bake it at 350 degrees for 1 hour or until hot.

#1070 - Scratch Cheese Puffs

(by Shirley McNevich)

2 cups grated cheddar cheese (MUST be room temperature)
1/2 cup softened butter (room temperature)
1/4 tsp. to 1/2 tsp. paprika
1 cup flour (sifted)
1/8 tsp. salt

In a large bowl add grated cheese, softened butter, paprika, flour and salt--work it with your hands until it forms dough. Using your hands roll little dough at a time into a marble sized ball. Repeat until you run out of dough. Place them all on greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until done to your liking. Best to do a tester on this recipe.

#1069 - Beef & Zucchini Casserole

(by Shirley McNevich)

3 cups sliced zucchini (1/4" thick slices)
1 1/2 cups water + 3/4 cup water
1 1/2 tsp. salt + 1/2 tsp. salt
1 chopped onion
1/2 of a green pepper (chopped)
2 TBSP canola oil
1lb. ground chuck
2 TBSP raw rice
1 - 10.75oz. can Campbell's condensed tomato soup
1/2 tsp. pepper
1/2 tsp. paprika
1 cup shredded American cheese
3 slices bread

Break 3 slices of bread into bite sized pieces--set aside. In a saucepan add 1 1/2 cups water, zucchini, and 1 1/2 tsp. salt--bring to a boil, then cook until zucchini starts to change color--remove from heat and drain. In a skillet add 1/2 tsp. salt, pepper, paprika, canola oil, green pepper, chopped onion, and ground chuck--cook over medium heat until browned. In a bowl add tomato soup and 3/4 cup water--stir. In a greased 2 qt. casserole layer zucchini, then ground chuck mixture, then raw rice, then tomato soup--keep layering until all ingredients are used up and tomato soup is on the top layer. Bake at 325 degrees for 45 minutes. Remove from oven, sprinkle shredded cheese on top and place bread pieces on top of cheese. Return to oven and bake until cheese melts and bread crumbs are browned.

#1068 - Easy Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 20oz. can Dole crushed pineapple (DO NOT discard juice)

In a mixer add the cake ingredients according to box directions EXCEPT omit the water. Drain the crushed pineapple--add the pineapple juice to the batter--beat until smooth. Remove bowl from mixer and add the crushed pineapple--stir with a spoon until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frost as desired.

#1067 - Chocolate Cream Cheese Crunch

(by Shirley McNevich)

1 - 8oz. tub Cool Whip (thawed)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
3 cups milk (whole milk or 2%)
1 tsp. vanilla
1 bag Oreo cookies
4 TBSP softened butter
2 - 3.4oz. boxes Jell-O vanilla INSTANT pudding/pie filling

Place Oreo cookies in a Ziploc bag a few at a time--crush with a rolling pin so they are in small pieces (not crumbs). Continue with all cookies--set them aside. In a mixer add softened cream cheese, softened butter and powdered sugar--beat until smooth. SLOWLY add milk and both boxes vanilla pudding mix--beat until mixed, then beat on high until very smooth. Remove bowl from mixer--add Cool Whip to the pudding mixture and fold in using a wooden spoon. In a large glass serving bowl, start making layers with the crushed cookies, then pudding mixture--continue alternating until both have been used up--you should make sure you have enough crushed cookies left so that they can be the last layer on top. Refrigerate overnight.

#1066 - Pineapple Bread Cake

(by Shirley McNevich)

1/2 cup butter (melted)
3 to 4 cups cubed bread (filling bread)
2 cups white sugar
3 eggs
1/2 cup Carnation evaporated milk
3 1/2 cups Dole crushed pineapple

In a large bowl add eggs--beat with a fork. Add white sugar and milk--stir with a spoon until mixed. Add melted butter--stir. Add crushed pineapple--stir. Add cubed bread--stir lightly until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes.

#1065 - All American Casserole

(by Shirley McNevich)

8 thawed hot dogs
1/4 to 1/2 cup chopped onions
2 cups cooked pasta noodles (your choice of shape)
1 - 10.75oz. can Campbell's tomato soup
1 tsp. French's yellow mustard
3 slices of bread (torn into bite sized pieces)
1 cup shredded cheese (mozzarella, cheddar, or three cheese blend)

Cook and drain noodles according to package directions. Slice hot dogs into coin shaped pieces--add pieces to a greased skillet over medium heat. Add onions to the hot dogs--stir and brown hot dogs and onions. Grease a 2 quart casserole dish--set aside. In a bowl add tomato soup and mustard--stir. Add drained noodles to tomato soup mixture--stir carefully--if it seems too thick add a little water and restir. Add hot dogs and onions to noodle mixture--stir gently. Pour the noodle mixture into the greased casserole dish. Sprinkle the shredded cheese on top. Place the bread pieces on top of the cheese evenly to cover the entire top. Bake at 350 degrees for 30-35 minutes or until cheese is melted and bread has browned.

#1064 - Bacon Bites Appetizers

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
1/4 to 1/2 cup crumbled bacon
2 TBSP finely chopped onion
1/4 tsp. pepper
1 - 8oz. tube Pillsbury crescent rolls

In a bowl add cream cheese, bacon, onion and pepper--stir until mixed. Open tube of rolls and separate them--on a flat surface lay the long ends of two of the triangles so they are touching--spray a little Pam on your fingers and pinch them together so now you have one rectangle instead of two triangles. Repeat with all dough pieces. Spoon/divide cream cheese mixture on to each dough rectangle--use a knife to spread the mixture out to cover the top of each dough rectangle. Roll each rectangle (long side first) to make a long tube of dough--use Pam on your fingers to seal it like a pie dough. Use a knife to cut each dough tube into bite sized pieces. Place dough pieces on to greased cookie sheets (NOT touching each other). Repeat with all dough. Bake at 350 degrees for 15 minutes or until browned.

#1063 - Cinnamon Bun Biscuits

(by Shirley McNevich)

2 TBSP butter (melted)
1/4 cup Domino's dark brown sugar
1/4 tsp. cinnamon
1/4 cup Kayro corn syrup (dark)
1/2 cup chopped pecans OR chopped walnuts
1/2 cup raisins
1 tube Pillsbury country style biscuits

Place raisins in a saucepan--cover with water and bring to a boil, then cook for 5 minutes--drain the raisins and set aside. Add butter to a mug--microwave until melted. In a bowl add melted butter, brown sugar and cinnamon--stir. Add Kayro--stir. Grease an 8" or 9" square pan (2" deep). Spread cinnamon mixture in the bottom of the greased pan. Sprinkle chopped nuts evenly on the bottom of the pan. Sprinkle raisins on top of the nuts. Remove biscuits from tube and separate them--arrange biscuits on top of raisins in the pan (it's ok if they touch each other). Bake at 400 degrees for 15 minutes. Remove from oven, let them stand for 5 minutes. After 5 minutes place a cake plate upside down on top of the pan and invert them on to the plate.

#1062 - Lemon Cheese Pie

(by Shirley McNevich)

1 cup cottage cheese
1 1/4 cups white sugar
3 TBSP butter (melted)
2 TBSP flour
2 eggs
1 cup milk
rind (zest) and juice of one lemon
1 unbaked pie dough

In a mixer add 2 egg whites--beat until stiff, then transfer them to a bowl so you can use the mixer again. In a mixer add cottage cheese, white sugar, melted butter, 2 egg yolks, flour--beat until smooth. Add lemon juice and lemon zest--beat. Add milk--beat. Remove bowl from mixer--add egg whites and fold them into the batter using a spoon. Place pie dough into a greased 9" pie plate--flute the edges and spray the inside of the dough with Pam. Use a fork to prick holes into the bottom of the pie dough. Pour batter into the pie dough. Bake at 400 degrees for 30-35 minutes--test with a knife for doneness.

#1061 - Veal Pork Loaf

(by Shirley McNevich)

2 lbs. ground fresh veal
1 lb. ground fresh pork
3 eggs
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/2 cup chopped parsley
1/2 can Campbell's cream of mushroom soup
1/2 cup to 1 cup breadcrumbs (enough to shape it into a loaf)

In a bowl add veal and pork--mix with your hands. Beat eggs slightly in a bowl--add to veal mixture. Add salt, pepper, chopped onion, and chopped parsley to the veal mixture--mix with your hands. Add 1/2 can of mushroom soup and breadcrumbs--mix with your hands. Add as many breadcrumbs as you need and re-work until it's stiff enough to make a loaf. Cut mixture in half and use your hands form two loaves from the veal mixture. Place each loaf into a separate greased loaf pan--add 1/4 cup to 1/2 cup water to each loaf pan. Bake at 350 degrees for 45 minutes to 1 hour (or until browned). Slice to serve--serve with mushrooms, tomato sauce, ketchup--whatever you like.

#1060 - Cherry Angelfood Salad

(by Pat Klase - friend)

1 box angelfood cake mix
1 can Lucky Leaf cherry pie filling (or any pie filling flavor)
1 - 8oz. Cool Whip.

Bake the angelfood cake according to box directions. Cool completely. Just before serving tear bite sized pieces of angelfood cake and place them in a large glass bowl--continue until you have torn the entire cake into pieces. Pour the can of cherry pie filling over the top of the angelfood cake pieces--stir with a spoon. Serve with Cool Whip.