#1841 - Apple Snickers

(by Shirley McNevich)

5 to 6 baking apples (washed, peeled and sliced into thin slices)
3 regular sized Snickers candy bars (unwrapped and chopped into small pieces)
2 TBSP butter
good quality vanilla ice cream

Grease a 1.5 qt. baking dish--set aside. Place the sliced apples in a microwave safe dish--microwave on high for 5 minutes. Place the hot sliced apples in the bottom of the prepared baking dish. Dot the butter on top of the sliced apples. Spread the chopped candy bar pieces all over the apples. Bake at 350 degrees for 15 minutes--check the apples for doneness. Serve in dishes (while it's warm) with vanilla ice cream on top.

#1840 - Blueberry Upside Down Cake

(by Shirley McNevich)

1 pint fresh blueberries (washed and drained)
1/2 cup white sugar
1/4 cup Crisco shortening
1 egg
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Grease a 1.5 qt. casserole dish with butter. Spread the blueberries evenly in the bottom of the casserole dish. Sprinkle 1/4 cup of the white sugar over the blueberries. In a mixer add Crisco, 1/4 cup white sugar and the egg--beat. Add baking powder, salt and flour--beat. Slowly add milk--beat. Pour the batter over the top of the blueberries. Bake uncovered at 375 degrees for 45 minutes.

#1839 - Cream Cheese Cookie Bars

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
2 eggs
1/2 cup white sugar
2 rolls of refrigerated chocolate chip cookie dough

Spray a 9 x 13 cake pan with Pam. Press one package of the cookie dough all over the bottom of the pan. In a mixer add cream cheese, vanilla, eggs and white sugar--beat. Spread the cream cheese mixture over the cookie dough in the pan. Break the second package of cookie dough into small pieces and spread them all over the top of the cream cheese mixture. Bake at 350 degrees for 40-45 minutes or until browned. Cool completely. Refrigerate overnight. Cut into squares.

#1838 - Molasses Cake

(by Shirley McNevich)

5 cups flour
2 1/2 cups white sugar
1 1/4 cups Crisco shortening
1 1/4 tsp. salt
1 cup Brer Rabbit green label molasses
2 cups warm water
1 tsp. baking soda

In a bowl add flour, white sugar, salt and Crisco--mix with a pastry blender or with your hands until it makes crumbs. Remove 2 cups of the crumb mixture--reserve them for later. In a separate bowl add molasses, water and baking soda--stir with a spoon until mixed. Add remaining crumbs to the molasses--stir with a spoon (batter will be lumpy). Pour the batter into a greased 9 x 13 cake pan. Sprinkle the reserved 2 cups of crumbs evenly over the top. Bake at 325 degrees for 1 hour--test with a toothpick for doneness.

#1837 - Marbled Spice Cake

(by Shirley McNevich)

2 cups sifted cake flour (measure before sifting)
1 1/3 cups white sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/2 cup Crisco shortening
3/4 cup milk
2 tsp. vanilla
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg

In a mixer add Crisco, milk and vanilla--beat. Add salt and white sugar--beat. Add eggs and baking powder--beat. Add sifted cake flour--beat until mixed, then beat for 2 minutes. Pour the batter evenly into two separate bowls/ To the first batter bowl add cinnamon, cloves, allspice and nutmeg--stir with a spoon. Grease a 9 x 13 cake pan. Pour the cinnamon mixture batter evenly into the cake pan. Carefully pour the other bowl of batter evenly on top of the cinnamon mixture batter. Use a tableknife to marble the cake batter. Bake at 375 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely--frost as desired.

#1836 - Flu-Flu

(by Aunt Dot [McNevich] Worhach)

1lb. ground chuck
1 medium onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 1lb. 10oz. jar pasta sauce
1 box elbow macaroni (cooked and drained according to box directions with 1 tsp. salt)
6 slices American cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then drain off any fat. Cook/drain macaroni according to box directions (do NOT rinse). In a large pot add meat mixture, cooked/drained pasta and pasta sauce--cook/stir until mixed and hot. Add cheese slices to the top and warm until cheese melts before serving.

#1835 - Leftover Mashed Potato Cakes

(by Shirley McNevich)

2 cups cold leftover mashed potatoes
1/2 cup flour
1/2 tsp. baking powder
1 beaten egg
1/4 cup milk
1/2 of a medium sized onion (chopped)
1 tsp. parsley flakes (more if you like)

In a bowl add mashed potatoes, flour, baking powder, beaten egg and milk--stir until mixed. Add onions and parsley flakes--stir. Add oil or shortening to a skillet over medium heat. Use your hands to form the batter into cakes--place cakes in skillet. Brown the cakes, then flip and cook until both sides have been browned. Place them on paper towels to drain.

#1834 - Cream Cheese Spinach Dip

(by Shirley McNevich)

1 - 16oz. Breakstone's sour cream
1 - 8oz. Philadelphia cream cheese (softened)
1 box frozen spinach (thawed and drained well)
1 can water chestnuts (drained and chopped)
1 envelope dry ranch dressing mix
garlic powder to taste
shredded cheddar cheese

In a mixer add sour cream and cream cheese--beat. Add dry ranch dressing mix--beat. Remove bowl from mixer--add chopped water chestnuts, drained spinach, garlic powder (to your taste), and as much shredded cheddar cheese as you wish--stir. Pour the mixture into a greased small round casserole dish. Bake at 350 degrees for 20-30 minutes or until bubbling. Serve with good quality crackers or chips.

#1833 - Pecan Vegetable Dip

(by Shirley McNevich)

1 - 16oz. can Dole crushed pineapple (drained)
3 - 8oz. Philadelphia cream cheese (softened)
1 heaping TBSP mayo
1 TBSP McCormick seasoned salt
1 small onion (finely chopped)
1/2 of a green bell pepper (finely chopped)
1 cup pecans (chopped)

In a mixer add cream cheese, mayo--beat until smooth. Add seasoned salt--beat. Add chooped onions, chopped green bell peppers and chopped pecans--beat. Remove bowl from mixer--add drained crushed pineapple--stir with a spoon until mixed. Refrigerate until cold. Use as a dip for vegetables.

#1832 - No Cook Peanut Butter Fudge

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Kayro clear corn syrup
3/4 cup Jif smooth peanut butter
1/2 tsp. salt
1 tsp. vanilla
4 cups sifted Domino's powdered sugar
3/4 cup chopped nuts (optional)

In a mixer add softened butter and Kayro--beat. Add peanut butter, salt and vanilla--beat. Slowly add 2 cups of the powdered sugar--beat. Remove bowl from mixer--add remaining powdered sugar and stir with a wooden spoon (or use your hands--it will be stiff). Place the dough on a cutting board dusted with powdered sugar--knead with your hands until blended and smooth. Add nuts gradually by pressing some into the batter and kneading--repeat until all nuts have been added. Use a rolling pin to roll the batter to 1/2" thick. Cut the fudge dough into squares. It's now ready to eat.

#1831 - Cake Mix Chocolate Cupcakes

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 4oz. box Jell-O instant chocolate pudding mix
1 - 8oz. Breakstone's sour cream
4 eggs
1/2 cup canola oil
1/2 cup warm water
2 cups Nestle's semi-sweet chocolate bits

In a mixer add cake mix, pudding mix, sour cream, eggs, canola oil and water--beat on low until mixed, then beat on high for 2 minutes. Remove bowl from mixer--add chocolate chips--stir with a spoon. Line muffin tins with cupcake liners--fill each liner 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1830 - Orange Cottage Cheese Salad

(by Shirley McNevich)

1 - 3oz. box orange Jell-O

1 - 24oz. container small curd cottage cheese

1 - 15.5oz. can Dole crushed pineapple (drained)

1 - 11oz. can Dole mandarin oranges (drained)

4oz. Cool Whip (thawed)

In a bowl add orange Jell-O mix and cottage cheese--stir until mixed. Add drained pineapple and drained oranges--stir. Add Cool Whip--stir. Refrigerate until cold.

#1829 - Swirled Fudge

(by Shirley McNevich)

3 cups Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
4 TBSP butter
dash of salt
2 tsp. vanilla
1 cup chopped nuts (optional)
2 cups mini marshmallows

Line an 8" square fudge pan with foil. In a saucepan over low heat add chocolate bits, Eagle milk, 2 TBSP of the butter and the salt--stir/cook just until all of the chocolate bits are melted. Remove from heat--add vanilla and chopped nuts--stir. Pour the mixture into the prepared fudge pan. In a separate saucepan over low heat add 2 TBSP butter and the mini marshmallows--cook/stir until melted. Spread the melted marshmallow mixture over the top of the fudge batter. Use a tableknife to swirl the marshmallow through the fudge. Cool to room temperate, then refrigerate overnight. The next day, dump fudge on to a cutting board, peel off the foil and cut fudge into squares.

#1828 - Rich Pumpkin Custard Pie

(by Shirley McNevich)

1 TBSP flour
1 1/2 cups white sugar
1 tsp. cinnamon
1 tsp. salt
5 beaten eggs
2 cups Libby's canned pumpkin
1 quart whole milk
1 tsp. melted butter
1 unbaked pie crust dough

Grease a pie plate with Pam--insert pie dough, flute the edges, and spray the inside with Pam. In a bowl add flour, white sugar, cinnamon and salt--stir. Add beaten eggs--stir. Add pumpkin--stir. Add melted butter--stir. Slowly add milk--stir. Pour mixture into prepared pie dough. Place on a cookie sheet and bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 40 minutes longer. Test with a tableknife for doneness.

#1827 - No Crust Pear Pie

(by Betty [Forney] Brosious - friend)

4 cups sliced/peeled bartlett pears
1/2 cup white sugar
1 TBSP cornstarch
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
2 TBSP chopped almonds
3/4 cup flour
1/3 cup Domino's dark brown sugar (packed)
1/2 tsp. baking powder
1/8 tsp. salt
1/4 cup cold butter

In a bowl add white sugar, cornstarch, cinnamon, ginger and nutmeg--stir. Add sliced pears--toss to coat. Spray a pie plate with Pam--pour the pear mixture into the greased pie plate. Sprinkle the chopped almonds over the top. In a bowl add flour, brown sugar, baking powder and salt--stir. Add cold butter--cut in the butter using a pastry blender until it makes crumbs. Sprinkle the crumb mixture all over the pears. Bake at 350 degrees for 40-45 minutes or until golden brown. Cool completely. Refrigerate.

#1826 - Creamy Cheesecake

(by Shirley McNevich)

1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup melted butter
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3 eggs
2 tsp. vanilla
1 - 8oz. Breakstone's sour cream (ROOM temperature)
1 - 21oz. can any berry flavor pie filling

In a bowl add graham cracker crumbs, melted butter and white sugar--stir. Press the mixture into the bottom of a greased 9" springform cake pan. In a mixer add cream cheese--beat. Add eggs and vanilla--beat. Add Eagle milk--beat until smooth. Pour batter into prepared crust. Bake at 300 degrees for 50-55 minutes or until set. Remove from oven--spread sour cream over the top--return to oven and bake 5 minutes longer. Cool completely. Refrigerate overnight. Place pie filling on top before serving (if desired).

#1825 - Blueberry Pudding Pound Cake

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
1 - box yellow butter flavor cake mix
1 - 3oz. Jell-O vanilla instant pudding mix
4 eggs
2 tsp. vanilla
2 cups fresh blueberries (washed and drained)
Domino's powdered sugar for sprinkling

In a mixer add cream cheese--beat. Add oil, eggs and vanilla--beat. Add pudding mix--beat. Slowly add cake mix--beat just until mixed. Remove bowl from mixer--add blueberries--stir with a spoon (batter will be very thick). Pour batter into a greased and floured 9" tube cake or bundt cake pan. Bake at 325 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate. Cool completely, then dust with powdered sugar before serving.

#1824 - Sour Cream Bundt Cake

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks softened butter
1 3/4 cups white sugar
2 eggs
2 tsp. vanilla
1 cup Breakstone's sour cream
Domino's powdered sugar for sprinkling OR glaze for drizzling

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking powder, salt and vanilla--beat. Add sour cream--beat. Slowly add flour--beat. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 55-65 minutes. Cool 20 minutes, then invert it on to a cake plate. Cool completely, then dust with powdered sugar OR glaze as desired.

#1823 - Cinnamon Frosting

(by Shirley McNevich)

1/4 cup Crisco shortening
2 tsp. vanilla
1/8 to 1/4 tsp. cinnamon (depending on how strong you want the cinnamon taste)
2 1/4 cups Domino's powdered sugar
2-3 TBSP milk

In a mixer add Crisco, vanilla and cinnamon--beat. Slowly add powdered sugar--beat. Slowly add milk--beat until mixed, then beat on high until creamy. If too runny, add a little more powdered sugar. If too stiff, add a little more milk. Beat again after any additions.

#1822 - Cheesecake Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
2 tsp. vanilla
3 1/2 cups Cool Whip (thawed)
1 - ready-made graham cracker crust
sliced fresh strawberries (or other berries)

In a mixer add cream cheese, white sugar and vanilla--beat until smooth. Remove bowl from mixer--add Cool Whip--stir with a spoon until mixed. Pour batter into the graham cracker crust. Refrigerate overnight. Place sliced strawberries over the top before serving.