#1749 - Peanut Butter Marble Cake

(by Shirley McNevich)

1 box Duncan Hines fudge marble cake mix (do NOT mix according to box directions)
1 cup water + 2 TBSP water
1/3 cup canola oil + 2 TBSP canola oil
3 eggs
1 cup Reese's peanut butter chips

In a mixer add cake mix, water, 1 cup water canola oil and eggs--beat until mixed, then beat on high for 2 minutes. In a separate bowl add the chocolate packet from the cake box, 1 cup of the batter from the mixer, and 2 TBSP water--stir with a spoon until mixed, then set aside. In a microwave safe bowl add peanut butter chips and 2 TBSP oil--microwave on high until melted--stir until mixed. Add the melted peanut butter mixture to the batter in the mixer--beat until mixed. Pour the cake batter into a greased 9 x 13 cake pan. Randomly scoop globs of the chocolate mixture on to the top of the batter--use a table knife to marble the chocolate mixture through the cake batter. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1748 - Cake Mix Coffee Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix (do NOT make according to box directions)
1 cup canola oil
4 eggs
1 cup Breakstone's sour cream
Topping: 3/4 cup white sugar; 1 1/2 tsp. cinnamon; 1 3/4 cups chopped walnuts

In a mixer add the cake mix, canola oil and eggs--beat. Add sour cream--beat until mixed, then beat for 2 minutes. In a bowl add white sugar, cinnamon and walnuts--stir. Pour HALF of the batter into a greased 9 x 13 cake pan. Sprinkle HALF of the nut mixture over the top of the batter. Pour the rest of the batter over the nut mixture. Sprinkle the rest of the nut mixture over the top of the batter. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely.

#1747 - Scratch Coconut Cream Cake

(by Shirley McNevich)

4 eggs
3/4 cup softened butter
1 lb. Domino's powdered sugar
1 cup Baker's angelflake coconut
3 cups flour
3 tsp. baking powder
1 cup milk
Frosting: 2 - 8oz. Cool Whip (thawed); 1 - 3.75oz. box Jell-O instant coconut cream pudding mix (dry)

In a mixer add 4 egg whites--beat until stiff and set aside. In a mixer add butter, powdered sugar, 4 egg yolks and coconut--beat until mixed. Add milk--beat. Add baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add beaten egg whites--stir with a spoon until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cool whip and dry coconut cream pudding mix--beat until mixed. Frost the cake with as much frosting as you like, then refrigerate. Sprinkle the top of the cake with extra coconut if you wish.

#1746 - Vanilla Yogurt Smoothie

(by Shirley McNevich)

1 cup cold milk
1 - 6oz. vanilla yogurt (cold)
2/3 cup cold orange juice
1/4 tsp. vanilla
6 ice cubes

In a blender add milk, yogurt, orange juice and vanilla--blend until mixed. Add ice cubes--blend just until ice cubes are crushed.

#1745 - Three Cheese Log

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup shredded cheddar cheese
1/3 cup fresh grated Parmesan cheese
1/2 cup chopped pecans

In a mixer add cream cheese--beat. Add cheddar cheese and Parmesan cheese--beat. Add 1/4 cup chopped pecans--beat. Chill for 1 hour, then remove from refrigerator and shape the mixture into a ball or a log. In a bowl add the other 1/4 cup chopped pecans. Roll the ball/log in the pecans until the outside is coated. Refrigerate overnight until cold. Serve with good quality crackers.

#1744 - Blonde Peanut Butter Brownies

(by Shirley McNevich)

1 cup softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
2 - 12oz. bags Reese's peanut butter chips

In a mixer add butter, white sugar, brown sugar, eggs and vanilla--beat until fluffy. Add baking soda, salt--beat. Slowly add flour--beat just until mixed. Remove bowl from mixer--add peanut butter chips and stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes or until browned. Cool completely--cut into squares or bars.

#1743 - Pasta Soup

(by Shirley McNevich)

1 box Barilla ditalini pasta (cooked according to box directions--drained but not rinsed)
Parmesan cheese
1 TBSP oil
1 garlic clove (minced)
1 small onion (chopped)
1 large can tomato sauce
2 cans of water (use empty tomato sauce can to measure)
salt and pepper to your taste
1 can great northern beans (drained)

In a saucepan add oil, minced garlic, and chopped onions--cook over medium heat until caramelized. Add tomato sauce, water, salt and pepper--stir. Cook pasta according to box directions--drain and return to the pot you cooked the pasta in. Add drained beans and tomato sauce mixture to the pasta--stir and cook over medium heat until hot. Serve in bowls and sprinkle Parmesan cheese on top of the soup in each bowl.

#1742 - Baked Cheesy Potatoes

(by Shirley McNevich)

4 cups hot mashed potatoes
1 - 8oz. Philadelphia cream cheese (softened & cubed)
1 beaten egg
2 TBSP chopped onions (more if you wish)
1 tsp. salt
1/2 tsp. pepper (more if you wish)

In a bowl add mashed potatoes, cubed cream cheese, beaten egg, chopped onions, salt and pepper--stir well until cream cheese is melted. Scoop the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 30-40 minutes.

#1741 - Mounds Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O chocolate INSTANT pudding mix
1 cup milk + 1/2 cup milk
1/3 cup white sugar
24 large marshmallows (campfire sized)
2 - 7oz. bags Baker's angelflake coconut
5 TBSP butter
2 cups Nestle's semi-sweet chocolate bits

Prepare chocolate cake mix according to box directions BUT add chocolate pudding mix when making the batter. Bake according to box directions. In a saucepan add 1 cup milk, white sugar, marshmallows and coconut--stir/cook over low heat until marshmallows melt. Spread the mixture over the top of the warm cake. In a saucepan add 1/2 cup milk and butter--stir/cook until boiling, then cook for 1 more minute--remove from heat and add chocolate bits--stir until bits melt and mixture is smooth. Drizzle the chocolate mixture over the coconut mixture on top of the cake. Cool completely, then refrigerate.

#1740 - Sour Cream Corn Souffle

(by Shirley McNevich)

1 box Jiffy corn muffin mix
1 - 6oz. can DelMonte cream style corn
1 - 6oz. can DelMonte whole kernel corn (drained)
1 stick softened butter
1 - 8oz. Breakstone's sour cream
2 beaten eggs

In a bowl add butter, sour cream and beaten eggs--stir until mixed. Add creamed corn and drained whole corn--stir. Slowly add muffin mix--stir just until mixed. Pour mixture into a greased 8" square baking dish. Bake at 350 degrees for 40-45 minutes.

#1739 - French Chocolate Pie

(by Shirley McNevich)

(Makes 2 pies)
2 - 9" unbaked pie crust doughs
1 - 12oz. can Carnation evaporated milk (NOT condensed)
6 TBSP butter (melted)
1/2 cup Hershey's cocoa
a pinch of salt
1 1/2 cups flour
5 eggs
1/2 cup regular milk
1 cup chopped pecans

Spray 2 - 9" pie plates with Pam. Insert one pie dough in each plate--flute the edges of the pie doughs and spray Pam on the inside of each pie dough. In a blender add Carnation milk, melted butter, cocoa, salt and flour--blend until well mixed. Add eggs and regular milk--blend until smooth. Add chopped pecans--blend until mixed. Pour half of the batter into each of the two prepared pie doughs. Bake at 360 degrees for 40-45 minutes or until centers are set.

#1738 - Chocolate Pretzel Twists

(by Shirley McNevich)

48 to 50 small pretzel twists
1 - 8oz. bag Hershey's milk chocolate kisses
1 bag M&Ms

Spread pretzels on a greased baking sheet. Place one unwrapped kiss on the center of each pretzel. Bake at 275 degrees for 2-3 minutes or until kisses soften. Remove from oven and place an M&M on top of each kiss and press slightly so the chocolate squishes down and holds the M&M. Cool completely, then refrigerate until chocolate is firm.

#1737 - Frozen Cheesecake

(by Shirley McNevich)

Crust: 2 cups graham cracker crumbs; 1/2 stick butter (melted); 2 TBSP white sugar
Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/3 cup lemon juice; 1 can Eagle brand sweetened condensed milk

In a bowl add graham cracker crumbs, melted butter, and white sugar--stir. Press the crumbs into the bottom and partway up the sides of a greased 9" pie plate. Bake at 375 degrees for 8-10 minutes--cool completely. In a mixer add cream cheese--beat. Add lemon juice and Eagle brand milk--beat until smooth. Pour the batter into the cooled crust. Freeze for 1 hour, then serve it or refrigerate.

#1736 - Nacho Popcorn

(by Shirley McNevich)

5 TBSP Parkay margarine
1 tsp. paprika
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin
11 cups plain popped popcorn
1/2 cup grated Parmesan cheese

In a saucepan over low heat add Parkay--melt. Add paprika, ground red pepper and ground cumin--stir. Remove from heat. In a large bowl add popped popcorn--pour the spice mixture randomly over the top. Sprinkle the grated Parmesan cheese randomly over the top. Carefully toss popcorn until coated. Add more cheese if you wish.

#1735 - Cake Mix Sheet Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 2.1oz. box Jell-O sugar free instant chocolate pudding mix
1 3/4 cups water
3 egg whites
Frosting: 1 1/4 cups cold fat free milk; 1/4 tsp. almond extract; 1 - 1.4oz box Jell-O sugar free instant chocolate pudding mix; 1 - 8oz. reduced fat or fat free Cool Whip (thawed)

In a mixer add cake mix, 2.1oz. pudding mix, water, and egg whites--beat on low until mixed, then beat on medium for 2 minutes. Pour batter into a greased 10" x 15" jelly roll pan. Bake at 350 degrees for 12-18 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a bowl add fat free milk and almond extract--stir with a whisk. Add 1/3 of the 1.4oz. box pudding mix--stir with a whisk, then let it sit for 1 minute. Add another 1/3 of the pudding mix--stir with a whisk, then let it sit for 1 minute. Add the remainder of the pudding mix--stir with a whisk, let it sit for 1 minute. Beat the mixture with a whisk for 2 minutes. Add thawed Cool Whip--fold it in with a spoon. Frost the cooled cake.

#1734 - Butterscotch Shortbread Cookies

(by Shirley McNevich)

2 cups softened butter (NO substitutes)
1 cup Domino's dark brown sugar (packed)
4 cups flour

In a mixer add butter and brown sugar--beat. Slowly add flour--beat. When it gets too stiff for mixer, continue with a wooden spoon. Cut the dough into 4 pieces. Flour your counter. Place one dough ball on the flour and flour the top of the dough. Roll the dough into a log, then wrap the log in Saran wrap. Repeat with all dough pieces. Refrigerate the dough logs overnight. The next day, unwrap one log at a time--use a sharp knife to slice the log into 1/4" thick cookies--place cookies on to greased cookie sheets. Repeat with all dough logs as needed. Sprinkle colored or white sugar on the unbaked cookies if you wish. Bake at 275 degrees for 25-30 minutes.

#1733 - Butter Frosting/Icing

(by Shirley McNevich)

3 cups Domino's powdered sugar (sifted)
1 cup softened butter
1 TBSP vanilla
1 TBSP heavy whipping cream

In a mixer add butter, vanilla and heavy whipping cream--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed for 3 to 5 minutes. Test the consistency--if too thin, add a bit more powdered sugar. If too thick add a bit more heavy whipping cream--beat again, then test again. For colored frosting, add a few drops of food coloring--beat again. For chocolate butter frosting, add 2 level TBSP of Hershey's cocoa--beat again (don't use food coloring for chocolate butter frosting).

#1732 - Pudding Pecan Pie

(by Shirley McNevich)

1 unbaked 8" pie crust dough
1 - 3.75oz. box Jell-O vanilla pudding mix (NOT instant)
1 cup kayro clear corn syrup
3/4 cup Carnation evaporated milk
1 beaten egg
2 cups chopped pecans

Spray Pam in a pie plate--insert pie crust dough into the greased pie plate. Flute the edges and spray the inside of the pie dough with Pam. In a bowl add pudding mix and corn syrup--stir. Add evaporated milk and beaten egg--stir until mixed. Add chopped pecans--stir. Pour the mixture into the pie dough. Bake at 375 degrees until top is firm and top begins to crack (about 40 minutes).

#1731 - Spam and Potato Casserole

(by Shirley McNevich)

1 can Spam
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 can milk (use empty soup can to measure)
1/2 can water (use empty soup can to measure)
1 - 14oz. can of peas (drained)
6 to 8 red potatoes (washed, peeled and sliced)
salt and pepper to your taste

Grease a 2qt. casserole dish. Place sliced potatoes into the greased dish. Salt and pepper potatoes to your taste. In a bowl add mushroom soup, milk and water--stir. Pour the soup mixture over the sliced potatoes. Slice the Spam into bite sized pieces--put the Spam pieces over the soup mixture. sprinkle the drained peas on top of the Spam pieces. Bake at 375 degrees for 30 minutes or until potatoes are soft. Note: many people have reported that they had to increase the cooking time greatly, especially when cooking using an electric stove. If, after 30 minutes, the mixture is "runny", continue cooking until the liquid has a thick sauce consistency and potatoes are tender.

#1730 - Sausage and Rice

(by Shirley McNevich)

1lb. loose fresh sausage (or sausage removed from casing)
1 chopped onion
3 cups cooked rice
1 tsp. salt (or more to your taste)
2 tsp. soy sauce
1/2 tsp. pepper
1 TBSP canola oil
1 box frozen peas (thawed and drained)
3 beaten egg yolks

In a frying pan add canola oil, chopped onions and loose sausage--cook over medium heat until onions are caramelized and sausage is browned. Drain off any grease, then return sausage mixture to the frying pan--add cooked rice, salt, soy sauce and peas--stir. Add beaten egg yolks--stir and cook over medium heat until hot.