#1384 - Chocolate Pumpkin Bread

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 1/4 cups Libby's canned pumpkin
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/4 tsp. ginger
1/4 cup (or more) Nestle's semi-sweet chocolate chips
1/4 cup chopped walnuts
Glaze: 1 TBSP heavy cream; 1/2 cup Domino's powdered sugar

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda, cinnamon, nutmeg, pumpkin pie spice, cloves and ginger--beat. Add pumpkin--beat. Add flour slowly--beat. Remove bowl from mixer--add chocolate chips and walnuts--stir just until mixed. Pour batter into a greased and floured bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool 15 minutes, then dump it on to a cake plate. In a bowl add cream and powdered sugar--stir until smooth. Drizzle glaze on cooled bread.

#1383 - Cinnamon Blueberry Cake

(by Shirley McNevich)

1/4 cup canola oil
1 egg
1 tsp. vanilla
3/4 cup milk
1/2 tsp. salt
2 1/2 tsp. baking powder
3/4 cup white sugar
2 cups flour
2 cups fresh blueberries
Topping: 1 cup white sugar; 2 tsp. cinnamon; 2/3 cup flour; 1/2 cup softened Parkay margarine

In a mixer add canola oil, egg and 3/4 cup white sugar--beat. Add vanilla--beat. Add salt and baking powder--beat. Add milk slowly--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries and stir. In a separate bowl add 1 cup white sugar, cinnamon, 2/3 cup flour and softened Parkay--mix with your hands or with a pastry blender until it makes crumbs. Pour batter into a greased and floured 11 x 7.5" glass baking dish. Sprinkle crumbs evenly over the top of the batter. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#1382 - Chicken Zucchini Casserole

(by Shirley McNevich)

1 - 6oz. package stuffing mix
3/4 cup butter (melted)
3 cups shredded zucchini (peel before shredding)
2 cups cooked chicken (cut into bite sized pieces)
1 can Campbell's cream of chicken soup (do not add water)
1 carrot (shredded)
1/2 cup chopped onions
1/2 cup sour cream

In a bowl add stuffing mix and melted butter--stir. Reserve 1/2 cup of the stuffing mixture for later. In a separate bowl add sour cream and chicken soup--stir. Add chicken soup mixture, shredded zucchini, shredded carrots, chicken pieces and chopped onions to the stuffing mixture--stir. Pour whole mixture into a greased glass baking dish. Sprinkle the reserved stuffing mixture all over the top of the casserole. Bake uncovered at 350 degrees for 40-45 minutes.

#1381 - Creamy Butter Pecan Fudge

(by Shirley McNevich)

1/2 cup softened butter (NO substitutes)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup heavy whipping cream
pinch of salt
2 tsp. vanilla
2 cups Domino's powdered sugar
1 cup (or more) pecans (broken into small pieces--NOT fine pieces)

Spread pecan pieces on a cookie sheet and toast lightly toast them in your oven (don't let them get too dark)--set aside. In a saucepan over medium heat add butter, dark brown sugar, white sugar, heavy whipping cream and salt--stir until mixed, then continue stirring until the mixture comes to a boil. Once boiling, continue stirring and cooking for 5 minutes. Remove saucepan from heat--add vanilla and powdered sugar--stir until smooth. Add toasted pecan pieces--stir until mixed. Pour mixture into a greased 8" square baking pan (use butter to grease the pan instead of Pam to get more butter flavor). Let the fudge cool completely, then cut into squares.

#1380 - Creamed Lettuce

(by Shirley McNevich)

1 head of lettuce (washed and broken into bite sized pieces)
1/4 cup cream
2 TBSP cider vinegar
3 TBSP white sugar
2 hard boiled eggs (chopped)

Break lettuce pieces and put pieces into a large bowl. In a small bowl add vinegar and white sugar--stir. In a mixer add heavy cream--beat until stiff. Add vinegar/white sugar mixture to beaten cream--stir. Add chopped eggs--stir. Pour the whole mixture on top of lettuce pieces--toss.

#1379 - Easy Pineapple Dessert

(by Shirley McNevich)

1 - 4.6oz. box Jell-O vanilla pudding mix (NOT instant)
1 - 20oz. can Dole crushed pineapple
1 - 8oz. Cool Whip (thawed)
maraschino cherries

Cook and cool pudding mix according to box directions (it should be cooled to room temperature before continuing). Drain the juice from the crushed pineapple and discard the juice. Add the drained crushed pineapple to the cooled vanilla pudding--stir. Add 1/2 of the Cool Whip to the pudding mixture--stir with a spoon. Refrigerate overnight. When ready to serve, scoop into serving bowls and add a few maraschino cherries on top (make sure you pat cherries dry with paper towels before adding them to the top).

#1378 - Salmon Loaf

(by Shirley McNevich)

1 - 14.75oz. can red salmon (de-boned and flaked)
1 1/2 cups cracker crumbs
2 eggs
1 small onion (chopped)
1/2 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 cup fresh or dried parsley

In a bowl add eggs--beat. Add flaked salmon--stir. Add chopped onions, salt, pepper and parsley--stir until mixed. Add cracker crumbs and mix with your hands to form it into a loaf shape (if too moist add more cracker crumbs). Place loaf into a greased loaf pan. Bake at 350 degrees for 50-60 minutes.

#1377 - Butter Crunch Candy

(by Shirley McNevich)

4 sticks butter
2 cups white sugar
1/4 cup water
2 TBSP Kayro corn syrup
2 cups Diamond walnuts (cut into large pieces--NOT chopped)
1 - 8oz. Hershey's milk chocolate bar
1/2 cup finely chopped pecans

Grate the whole unwrapped chocolate bar using a grater--set aside. In a saucepan over low heat add butter--melt and stir. Add white sugar, water and corn syrup--cook and stir constantly and cook to hard crack stage (300-310 degrees). Remove saucepan from heat and add large walnut pieces--stir. If it gets oily on top when you add the walnuts, return saucepan to heat and cook to hard crack stage again. Pour the mixture on to a greased 10 x 15 pan (one with a lip) and smooth it out with the back of a spoon. Sprinkle the grated chocolate evenly over the whole top of the candy and spread it with the back of a spoon. Sprinkle the chopped pecans evenly over the top of the melting chocolate and gently pat the chopped pecans down into the chocolate with the back of a spoon. Cool completely, then use the handle of a table knife to crack the candy into pieces.

#1376 - Scallop Casserole

(by Shirley McNevich)

1lb. fresh or frozen scallops (thawed and rinsed)
1 TBSP chopped onion
3 TBSP butter
3 TBSP flour
1/2 tsp. pepper
1/2 cup milk
1 - 3oz. can chopped mushrooms (drained)
2 TBSP grated Parmesan cheese
2 TBSP chopped pimentos
1 TBSP chopped parsley
2oz. (or more) shredded sharp cheddar cheese
1 1/2 cups crushed potato chips (regular, NOT salt free)

Placed thawed scallops in a single layer in a saucepan--add just enough water to cover them, then turn heat to medium and bring to a boil. Once boiling, turn heat to simmer and simmer for 2 minutes. Drain the scallops but save 1 cup of the scallop liquid. Slice the scallops into 1/4" thick pieces--set aside. In a skillet over medium heat add butter and chopped onions--cook and stir until onions are tender. Add the flour and pepper to the onions--stir. Add the 1 cup reserved scallop water and the milk--cook and stir until it thickens. Remove skillet from heat--add mushrooms, Parmesan cheese, chopped pimentos, chopped parsley, and the scallop pieces--stir carefully. Pour the scallop mixture into a greased casserole dish. Sprinkle the shredded cheese on top of the scallop mixture. Sprinkle the crushed potato chips on top of the cheese. Bake at 350 degrees for 20-25 minutes.

#1375 - Macaroni and Tuna Casserole

(by Shirley McNevich)

1 - 8oz. box elbow macaroni (cooked and drained according to box directions)
1 or 2 - 6.5oz. cans white albacore tuna (drained and flaked)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Hellmann's mayo
1 cup diced celery
1/3 cup chopped onions
1/4 cup chopped green bell pepper
1/4 cup chopped pimentos
1 - 10.5oz. can Campbell's condensed cream of celery soup
1/2 cup milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread

Cook and drain macaroni according to box directions--set aside. In a bowl add drained macaroni, tuna, salt, pepper, mayo, celery, onions, green peppers and pimentos--stir. In a saucepan over medium heat add celery soup and milk--stir and heat until hot. Add shredded cheese to the soup--stir and cook until cheese melts. Pour the soup mixture into the macaroni mixture--stir until mixed. Pour the whole mixture into a greased casserole dish. Cut the buttered bread into bite sized pieces and sprinkle them on top of the soup mixture. Bake uncovered at 375 degrees for 20-25 minutes or until bread on top is browned.

#1374 - Tuna Biscuit Casserole

(by Shirley McNevich)

1/4 cup Parkay margarine
1/2 cup chopped onions
1 cup chopped green bell pepper
2 TBSP flour
1 - 29oz. can chopped tomatoes
1 TBSP Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. white sugar
1/2 tsp. pepper
1 - 12.5oz. can white albacore tuna (drained and flaked)
2 - 8oz. cans Pillsbury buttermilk biscuits

In a skillet over medium heat add margarine, chopped onions and chopped green peppers--stir and cook for 5 minutes. Add flour--stir slowly until mixed. Add chopped tomatoes, Worcestershire sauce, dry mustard, salt, white sugar and pepper--stir, then cover and simmer for 10 minutes. Remove from heat--add drained and flaked tuna--stir. Pour whole mixture into a greased 2 1/2 quart casserole. Open biscuit cans--cut each biscuit into 3 pieces (pie shaped pieces)--place biscuit pieces all over the top of the tuna mixture (pointed side of each biscuit piece pointing up to the air). Bake at 375 degrees for 25 minutes.

#1373 - Low-Fat Chocolate Pudding Pie

(by Cousin Betty Tharp)

1 ready-made graham cracker crust (or make your own)
1 small box chocolate sugar-free Jell-O instant pudding mix
1 cup 2% milk
1 - 8oz. fat-free Cool Whip (thawed)

In a mixer add pudding mix and milk--beat slowly until mixed then beat on high. Add 1/2 of the thawed Cool Whip--beat. Pour mixture into the graham cracker crust. Refrigerate until cold, then spread the rest of the Cool Whip on the top of the pie. Refrigerate overnight.

#1372 - Chocolate Chip Oatmeal Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/4 cups Domino's dark brown sugar (packed)
2 sticks softened butter
1/2 cup white sugar
2 eggs
2 TBSP milk
2 tsp. vanilla
2 1/2 cups Quaker quick oats
2 cups (or more) Nestle's semi-sweet chocolate bits
1 cup chopped nuts (optional)

In a mixer add brown sugar and butter--beat. Add white sugar--beat. Add eggs--beat. Add milk and vanilla--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add oats, chocolate bits and chopped nuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 to 375 degrees for 8-10 minutes. Let them set for 2 minutes before removing from cookie sheets, then place them on paper towels to cool.

#1371 - Potato Rolls

(by Shirley McNevich)

3 red potatoes (washed, peeled, drained but keep 1 cup of the water)
2 envelopes dry yeast
1/2 tsp. white sugar
1/2 cup softened butter
1/4 cup Crisco shortening
1/2 cup honey
2 eggs
2 tsp. salt
about 6 1/2 cups flour

Boil peeled potatoes until tender--drain but reserve 1 cup of the potato water. Mash the cooked potatoes with a potato masher. Sprinkle both packets of yeast into 1/2 cup of the hot potato water--stir. Add the white sugar to the yeast mixture--stir. Let the yeast mixture stand for 10 minutes. While waiting, put the butter and Crisco into the other 1/2 cup of hot potato water--stir until melted. In a mixer add eggs--beat. Add salt and mashed potatoes--beat. Add yeast mixture--beat until blended. Add Crisco mixture and honey--beat. Add 2 1/2 cups flour--beat for 2 minutes. Remove bowl from mixer--add 3 1/2 cups to 4 1/2 cups flour--mix with your hands until it forms a dough ball. Place dough ball on floured counter and knead it until smooth. Place the dough ball into a greased bowl--spray the top of the dough ball with Pam and place a tea towel over the top of the bowl. Let the dough rise until it doubles in size. Cut the dough into pieces about half the size of the rolls you want to make (they will double in size) and roll them smooth with your hands. Place dough pieces in a greased 9 x 13 cake pan. Cover the cake pan with a tea towel and let them rise until doubled in size. Bake at 400 degrees for 25 minutes or until browned.

#1370 - Six Way Casserole

(by Shirley McNevich)

1 - 5.5oz. can Carnation evaporated milk (not condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's chicken and rice soup
1 - 8oz. can mushrooms in liquid (do not drain)
1 can chow mein noodles
2 cups (or more) cooked chicken or turkey (cut into bite sized pieces)
2 slices buttered bread

Grease a casserole dish--set aside. In a large bowl add evaporated milk and cream of mushroom soup--stir. Add the can of mushrooms and its liquid--stir. Add chicken and rice soup--stir. Add chicken or turkey pieces and chow mein noodles--stir. Pour the mixture into the greased casserole dish. Cut the buttered bread into bite sized pieces and spread them evenly on top of the casserole. Bake uncovered at 350 degrees for 45 minutes or until hot.

#1369 - Cherry Upside Down Cake

(by Shirley McNevich)

1 can Lucky Leaf cherry pie filling
1 TBSP water
1 TBSP cornstarch
1 2/3 cups flour
1 cup white sugar
1/4 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup canola oil
1 tsp. cider vinegar
1 tsp. vanilla

In a bowl add cornstarch and 1 TBSP water--stir until dissolved. Add cherry pie filling--stir until mixed. Pour the mixture into a greased 9 x 9 x 2 cake pan. In a separate bowl add flour, white sugar, cocoa, baking soda and salt--stir with a spoon. Add 1 cup water, canola oil, cider vinegar and vanilla--stir with a whisk until smooth and blended. Pour the chocolate batter on top of the cherry mixture in the cake pan. Bake at 350 degrees for 40-45 minutes. Cool for 15 minutes, then flip it upside down on to a cake plate. Cool completely.

#1368 - Sour Cream Berry Salad

(by Shirley McNevich)

2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh red raspberries
2 cups fresh strawberries (quartered)
Breakstone's sour cream

Wash all berries and drain, then cut strawberries in half--then cut strawberries in half again. In a large bowl keep adding some of each kind of berry until all are in the bowl (if you do it this way, you won't have to mix them as much). Start out by adding 1/4 cup to 1/2 cup sour cream, then stir carefully until mixed. Taste--you can add more sour cream and re-stir if you wish.

#1367 - Cranberry Nut Bread

(by Shirley McNevich)

2 1/2 cups flour
1 cup white sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup orange juice
3 TBSP orange zest (grated orange peel)
1 beaten egg
2 TBSP Crisco shortening
1 1/2 cups chopped cranberries
3/4 cup chopped nuts

In a bowl add flour, white sugar, baking powder, baking soda and salt--stir. Add orange juice, beaten egg, Crisco, and orange zest--stir until mixed. Add chopped cranberries and chopped nuts--stir well. Spray a bread loaf pan with Pam. Place batter evenly into the loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#1366 - Tomato Tuna Casserole

(by Shirley McNevich)

1 - 8oz. bag wide egg noodles
2 TBSP canola oil
1/2 cup chopped onion (more if you wish)
1/2 cup chopped green bell pepper
1 - 15oz. can Hunt's tomato sauce
1 cup water
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
2 - 7oz. cans white albacore tuna (drained and flaked)
1/2 cup shredded cheddar cheese

Cook and drain noodles according to bag directions with 1 tsp. salt--drain and set aside. In a skillet over medium heat add canola oil, chopped onions and chopped green pepper--stir and cook until tender. Add tomato sauce, water, 1 tsp. salt, garlic powder and black pepper to the onion mixture--turn heat to simmer and stir--simmer for 10 minutes. Add noodles and tuna to the sauce--stir until mixed. Grease a 2 qt. casserole dish. Pour the whole mixture into the casserole dish. Bake (covered) at 375 degrees for 30 minutes or until hot. Remove from oven, sprinkle cheese on top, return to oven uncovered and bake until cheese melts.

#1365 - Scratch Pina Colada Cake

(by Shirley McNevich)

2 cups flour
1 1/2 cups white sugar + 1 cup white sugar
3 tsp. baking powder
3/4 tsp. salt
1/2 cup canola oil
6 egg whites
6 egg yolks
3/4 cup water
1 cup Baker's angelflake coconut
1 TBSP orange zest (grated orange rind--optional)
1/4 tsp. cream of tartar
1 - 8oz. Dole crushed pineapple (do NOT drain)
1/2 cup softened butter
1/3 cup pineapple juice
1 TBSP rum extract
extra Baker's angelflake coconut for sprinkling

In a mixer add 6 egg whites and cream of tartar--beat until stiff and set aside. In a mixer add 1 1/2 cups white sugar, 6 egg yolks and canola oil--beat. Add water--beat. Add flour--beat. Add baking powder and salt--beat. Add orange zest and coconut--beat. Remove bowl from mixer--add egg whites into the batter and stir with a spoon until mixed. Pour batter into a greased 10" tube pan. Bake at 325 degrees for 1 hour and 15 minutes--test with a toothpick for doneness. Cool cake a few minutes, then dump it upside down on a cake plate--use a toothpick to make deep holes all over the top of the cake. Topping: in a saucepan add crushed pineapple and its juice, 1 cup white sugar, softened butter, 1/3 cup pineapple juice and rum extract--turn heat to medium. Stir and bring to a boil while stirring. Once boiling, stir and cook for 5 minutes or until thickened. Remove from heat. Spoon the warm pineapple mixture all over the top of the cake. When topping has cooled, sprinkle more coconut all over the top of the cake.