#1353 - Scratch Mayo Cake

(by Shirley McNevich)

1 3/4 cups flour
1 cup white sugar
1/3 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/8 tsp. salt
1 cup Hellmann's mayo
1 cup water
2 tsp. vanilla

In a mixer add flour, white sugar, cocoa, baking powder, baking soda, salt, mayo, water and vanilla--beat slowly until mixed, then beat for 3 minutes. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 40-50 minutes. Test with a toothpick for doneness. Cool 20 minutes, then dump it on to a cake plate. Cool completely--frost/glaze as desired or dust with powdered sugar.

#1352 - Pecan Cracker Pie

(by Shirley McNevich)

3 egg whites
1/2 tsp. baking powder
1 cup white sugar
20 Ritz crackers (crushed)
3/4 cup chopped pecans
1 tsp. vanilla
Cool Whip

Place crackers in a Ziploc bag--close the bag and crush them using a rolling pin--set aside. In a mixer add egg whites and baking powder--beat until egg whites are stiff. Add white sugar--beat. Add vanilla--beat. Add crushed crackers--beat. Remove bowl from mixer--add chopped pecans and stir with a spoon. Pour batter into a buttered pie plate. Bake at 325 degrees for 30 minutes. Cool completely. Serve with Cool Whip.

#1351 - Coconut Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 tsp. almond extract
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups Baker's angelflake coconut
1 - 12oz. bag Nestle's MILK chocolate chips
1 1/2 cups chopped almonds (chop fine)

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add vanilla and almond extract--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chocolate chips and chopped almonds--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 9-10 minutes. Let cookies set for a minute or two before removing from cookie sheets.

#1350 - Chocolate Buttermilk Cake

(by Shirley McNevich)

2 cups white sugar
3/4 cup butter (melted)
1 egg
2 cups buttermilk
2 1/2 cups flour
4 heaping TBSP Hershey's cocoa
2 tsp. baking soda

In a mixer add white sugar, melted butter and egg--beat. Add cocoa and baking soda--beat. Add buttermilk--beat. Slowly add flour--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.

#1349 - Cream Cheese Eclair Cake

(by Shirley McNevich)

Crust: 1 cup water; 1/2 cup Parkay margarine; 1 cup flour; 4 eggs
Filling: 1 - 6oz. box Jell-O vanilla instant pudding; 2 1/2 cups milk; 1 - 8oz. Philadelphia cream cheese (softened)
Topping: 1 - 8oz. Cool Whip (thawed); Hershey's chocolate syrup for drizzling; maraschino cherries; chopped nuts

In a saucepan over medium heat add water and margarine--stir and bring to a boil. Add flour--stir quickly until it forms a ball--remove saucepan from heat. Add first egg to ball--stir quickly. Add second egg--stir quickly. Add third egg--stir quickly. Add fourth egg--stir quickly. Spread the mixture on to the bottom of a greased 10 x 15 baking pan. Bake at 400 degrees for 30 minutes. Cool crust completely--set aside. In a mixer add milk and pudding mix--beat. Add cream cheese--beat. Spread cream cheese mixture on to the cooled crust. Spread the Cool Whip over the top. Drizzle the top with chocolate sauce and sprinkle chopped nuts over the top. Drain the cherries, cut them in half and pat them dry with paper towels. Arrange cherries on the top.

#1348 - Italian Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 cup chopped celery
1 cup sliced carrots (coin shaped pieces)
2 garlic cloves (minced)
1 - 16oz. can chopped tomatoes
1 - 15oz. Hunt's tomato sauce
1 - 15oz. can kidney beans (do not drain)
2 cups water
5 tsp. beef bullion
1 tsp. dried parsley
1/2 tsp. oregano
1/2 tsp. basil
2 cups shredded cabbage
1 cup cut green beans
1/2 cup (or more) shell pasta
shredded Parmesan cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--stir and cook until beef is browned. Dump the beef mixture into a Dutch oven. Add celery, carrots, garlic, tomatoes, kidney beans, tomato sauce, water, beef bullion, parsley, oregano, basil, shredded cabbage--stir until mixed, then turn heat to medium and bring to a boil (stir occasionally). Once boiling, turn heat to simmer--simmer for 20 minutes (stir occasionally). Add green beans and pasta--stir, then simmer until vegetables are hot and pasta is done to your liking. Serve in bowls and top each bowl with shredded Parmesan cheese.

#1347 - Macaroni and Cheese Soup

(by Shirley McNevich)

3 quarts chicken broth
1 1/2 cups sliced carrots (coin shaped pieces)
1 1/2 cups chopped celery
1 chopped onion
1 chopped green pepper
1lb. shell shaped pasta
1 tsp. salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup flour
6 cups milk
1lb. cubed Velveeta cheese
1 tsp. dry mustard

In a large pot add chicken broth over medium heat--add celery, carrots, chopped onions and chopped green peppers. Cook and stir until carrots are tender--it should be boiling at this point. Add pasta shells, salt and pepper and cook for 4 minutes, then remove from heat. Place a lid on the pot and let stand until pasta is done (about 10 minutes). In a saucepan over low heat add butter--melt. Add flour--stir until smooth. Add milk slowly--stir. Add dry mustard--stir. Add cubed cheese--stir and cook until cheese is melted and mixture is smooth. Remove saucepan from heat and add the cheese mixture to the pasta mixture--stir. If not hot enough, simmer for a few minutes and stir again.

#1346 - Italian Wedding Soup

(by Shirley McNevich)

3 quarts chicken broth
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
canola oil
1lb. ground chuck
2 beaten eggs
1/2 cup Italian bread crumbs
1/2 cup finely chopped onion
3 ribs of celery (diced)
2 tsp. dried or fresh parsley
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 cup Ronzoni acini di pepe pasta
10oz. frozen or 2 cups fresh spinach (thawed, drained and chopped)
freshly grated Parmesan cheese

In a skillet add chicken pieces and a little canola oil--salt and pepper chicken to your taste, then cook and brown chicken--set aside. In a bowl add ground chuck, beaten eggs and bread crumbs (extra salt and pepper if you wish)--mix with your hands, then form 1/2" meatballs (dime sized)
with all of the mixture--set aside. In a large pot add chicken broth--add onion, celery, parsley, basil, salt, and pepper to the broth--stir over medium heat and bring to a boil. Once boiling, add meatballs one at a time, then add the pasta and chopped spinach--cook and stir until pasta and meatballs are done. Add browned chicken pieces--stir and cook until chicken is warmed. Serve in bowls, and top each bowl with freshly grated Parmesan cheese.

#1345 - Crock Pot Fiesta Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 can enchilada sauce
1 can cheddar cheese soup
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can pinto beans (drained)
1 tsp. (or more) chili powder
1 tsp. garlic salt
1 bag corn tortilla chips
12oz. (or more) shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir and cook until beef is browned. Add enchilada sauce, cheddar cheese soup, drained corn, drained pinto beans, chili powder and garlic salt to the beef--stir. Line the bottom of a crockpot with some of the tortilla chips, then scoop 1/4 of the meat mixture on top of the tortilla chips, and 1/4 of the shredded cheddar cheese on top of the meat mixture. Keep layering chips, meat mixture and shredded cheddar cheese. You should end up with the last layer of cheese on the top. Simmer on low for 6 hours.

#1344 - Chocolate Chip Sour Cream Cake

(by Shirley McNevich)

2 sticks softened butter (no substitutes)
4 eggs
1/2 tsp. salt
3 cups flour
2 tsp. baking soda
2 cups white sugar
3 tsp. vanilla
2 cups Breakstone's sour cream
2 tsp. baking powder
Topping: 2 tsp. cinnamon; 1 cup white sugar; 1 - 6oz. bag Nestle's semi-sweet chocolate chips

In a mixer add butter and 2 cups white sugar--beat. Add eggs--beat. Add salt, baking soda, baking powder and vanilla--beat. Add sour cream--beat. Slowly add flour--beat until smooth. Pour 1/2 of the batter into a greased and floured 9 x 13 cake pan. In a separate bowl add cinnamon, 1 cup white sugar--stir. Sprinkle 1/2 of the cinnamon mixture on top of the batter in the cake pan. Sprinkle all of the chocolate chips on top of the cinnamon mixture. Pour the rest of the batter on top of the chocolate chips. Sprinkle the rest of the cinnamon mixture on top of the final batter layer. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#1343 - Skillet Chicken and Pasta

(by Shirley McNevich)

2 cups cooked penne pasta
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
1 1/4 cups chunky salsa (mild, medium or hot)
1 cup canned whole kernel corn (drained)
1 green bell pepper (washed and chopped)
1 cup shredded Monterey Jack cheese
salt and pepper

Cook and drain pasta according to box directions--set aside. In a greased skillet over medium heat add chicken pieces. Salt and pepper chicken to your taste, then brown chicken. Add salsa, corn and chopped green pepper to the chicken--stir and bring to a boil. Once boiling, turn heat back to simmer, then simmer for 15 minutes while lightly stirring. Add drained pasta to chicken mixture--stir. Sprinkle the shredded cheese on top--put a lid on and keep heat on simmer until cheese melts.

#1342 - Hard Chocolate Fudge

(by Shirley McNevich)

3 cups white sugar
2/3 cup Hershey's cocoa
1/8 tsp. salt
1 1/2 cups whole milk or 2% milk
1/2 stick softened butter (no substitutes)
2 tsp. vanilla
1 cup chopped nuts (optional)

Line a fudge pan with foil--set aside (you can butter the foil if you wish). In a saucepan over medium heat add white sugar, cocoa, salt and milk--stir constantly until boiling. Once boiling, stop stirring--heat to 234 degrees on your candy thermometer. Remove saucepan from heat--add butter and vanilla but do not stir. Let it cool to room temperature, then stir with a wooden spoon (add chopped nuts if you wish) until it gets thick and is not as shiny as when you started. Pour the fudge into the foiled pan. Cool completely, then dump it upside down on a cutting board--peel off the foil. Cut the fudge into squares. Keep refrigerated.

#1341 - Sweet Potato Cupcakes

(by Shirley McNevich)

1/2 cup softened butter
1/4 cup butter (melted)
1 - box Duncan Hines yellow cake mix
3/4 cup water
3 eggs
1 cup cooked/mashed sweet potatoes
3/4 cup toffee bits
2 - 8oz. Philadelphia cream cheese (softened)
2 cups Domino's powdered sugar
2 tsp. vanilla
1/4 cup caramel ice cream topping

In a mixer add cake mix, eggs, and 1/4 cup melted butter--beat. Add mashed sweet potatoes and water--beat until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1/2 cup toffee bits--stir with a spoon. Spoon batter into cupcake liners (2/3 full) and place in muffin tins. Bake at 350 degrees for 20-25 minutes. Cool completely. Frosting: in a mixer add cream cheese and 1/2 cup softened butter--beat. Add powdered sugar and vanilla--beat. Frost the cupcakes. Drizzle caramel on each cupcake and sprinkle the extra toffee bits on top of the caramel.

#1340 - Sour Cream Chocolate Cake

(by Shirley McNevich)

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

In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking soda, cocoa and salt--beat. Add sour cream and vanilla--beat. Slowly add flour until mixed, then beat for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1339 - Microwave Chocolate Pudding

(by Shirley McNevich)

2/3 cup white sugar
1/4 cup Hershey's cocoa
3 TBSP cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 TBSP butter
1 tsp. vanilla

In a microwave safe bowl add white sugar, cocoa, cornstarch and salt--stir until well mixed. Slowly add milk while stirring. Place bowl in microwave on high for 2 1/2 minutes--remove, stir, return to microwave on high for 2 1/2 minutes longer. Remove, stir--if not thick, return to microwave for another minute and re-stir. Add vanilla and butter--stir until smooth. Scoop pudding into serving cups and put plastic wrap on top of each TOUCHING the top of the pudding --let sit on counter until room temperature, then refrigerate.

#1338 - No Egg Spice Cake

(by Shirley McNevich)

1 cup white sugar
1/2 cup softened butter
1 cup milk
1 tsp. vanilla
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
2 cups flour

In a mixer add white sugar and butter--beat. Add milk and vanilla--beat. Add cloves, cinnamon, salt, cream of tartar and baking soda--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Add whipped topping or frost as desired.

#1337 - Cream of Celery Soup

(by Shirley McNevich)

10 cups water
3 cups finely chopped celery
1 TBSP butter
1 TBSP flour
1 cup milk
salt and pepper to your taste
celery salt to your taste
1 cup milk (hot but not boiling)

In a saucepan add water and chopped celery--bring to a boil, then cook until celery is very tender--drain. In a separate saucepan add butter--melt. Add flour--stir. Slowly add 1 cup milk--cook and stir until thick. Spoon the celery into a sieve over a bowl--push celery through the sieve using a spoon--discard anything caught in the sieve. Pour the bowl of celery into the saucepan with the milk mixture--stir. Add salt, pepper and celery salt to your taste--stir. Keep the heat on simmer, and simmer the celery soup for 10 minutes. Add the cup of hot milk to the celery soup--stir and cook until hot.

#1336 - Corn Syrup Cake

(by Shirley McNevich)

1/2 cup softened butter
1 cup lite corn syrup
2 eggs
1/2 cup milk
2 1/4 cups CAKE flour
2 1/4 tsp. baking powder
1/2 tsp. salt

In a mixer add 2 egg whites--beat until stiff and set aside. In a mixer add butter--beat. Add corn syrup--beat. Add 2 egg yolks--beat. Add baking powder--beat. Add milk--beat. Add salt--beat. Slowly add cake flour--beat. Remove bowl from mixer--add beaten egg whites to the batter and fold them in using a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Serve with whipped topping or frost as desired.

#1335 - Beer Cake

(by Shirley McNevich)

2 cups white sugar
1 cup butter (softened)
2 cups flour
2 tsp. baking soda
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
2 cups beer
1 cup chopped nuts

In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking soda and cinnamon--beat. Add salt--beat. Add beer slowly--beat. Add flour--beat. Add chopped nuts--beat. 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. Frost as desired.

#1334 - Frosted Molasses Cake

(by Shirley McNevich)

1 cup white sugar
3 cups flour
3/4 cup butter (softened)
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 cup boiling water
3/4 cup Brer Rabbit green label baking molasses
1/4 cup King syrup molasses
Frosting: 5 TBSP Domino's dark brown sugar; 3 TBSP butter; 2 TBSP milk; 1 cup Baker's angelflake coconut

In a mixer add white sugar and eggs--beat. Add butter--beat. Add baking soda, baking powder--beat. Add both types molasses--beat. Add boiling water--beat. Slowly add flour--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--cool cake slightly. Frosting--in a saucepan over medium heat add 2 TBSP butter, brown sugar and milk--stir and bring to a boil, then boil until it starts to thicken. Remove saucepan from stove--add coconut and stir. Frost the cake.