#1902 - Scratch Sweet Potato Cupcakes

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup softened butter
1 1/2 cups white sugar
3 eggs
1lb. fully cooked sweet potatoes (mashed)
1 tsp. vanilla
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 2/3 cup softened butter; 2 TBSP milk; 6-8 cups Domino's powdered sugar

In a bowl add flour, baking powder, cinnamon, baking soda and salt--stir and set aside. In a mixer add 1 cup softened butter and white sugar--beat. Add eggs--beat. Add mashed sweet potatoes and vanilla--beat. Slowly add flour mixture--beat into a thick batter. Place cupcake liners into muffin tins--fill each 2/3 with batter. Bake at 350 degrees for 17-20 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add 2/3 cup softened butter--beat. Add milk--beat. Add 1/2 cup of powdered sugar at a time--beat. Only add enough powdered sugar until frosting is spreadable. Frost the cupcakes.

#1901 - Lemon Glaze

(by Shirley McNevich)

2 cups Domino's powdered sugar
3 TBSP lemon juice

In a bowl add powdered sugar and 3 TBSP lemon juice--stir until smooth. If glaze is too runny, add a little more powdered sugar. If glaze is too thick, add a little water. Use as a glaze for cakes or cookies.

#1900 - Lemonade Bundt Cake

(by Shirley McNevich)

4 cups flour
2 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 1/2 cups Eggbeaters
1 1/2 cups white sugar
2/3 cup canola oil
1 - 6oz. lemon yogurt
1/2 cup + 3 TBSP lemon juice
10 drops of red food coloring
3 TBSP lemon zest
2 cups Domino's powdered sugar

In a mixer add eggbaters, white sugar--beat. Add canola oil and yogurt--beat. Add 1/2 cup lemon juice and red food coloring--beat. Add baking powder, salt and baking soda--beat. Add lemon zest--beat. Slowly add flour--beat until smooth. Pour batter into a greased bundt cake pan. Bake at 350 degrees for 45 minutes. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely. In a bowl add powdered sugar and 3 TBSP lemon juice--stir until smooth. Drizzle the glaze mixture over the cooled cake.

#1899 - Chocolate Covered Ritz Crackers

(by Shirley McNevich)

1lb. Baker's baking chocolate (milk chocolate, white chocolate or dark chocolate--your choice)
1 box Ritz Crackers
1 jar Jif smooth peanut butter

Using a knife, place a layer of peanut butter in between two Ritz crackers. Repeat with as many crackers as you wish. In a double boiler, melt your choice of baking chocolate. Use a slotted spoon to dip each Ritz cracker sandwich in the melted chocolate. Let any extra chocolate drip back into the double boiler, then lay the dipped cracker sandwich carefully on wax paper. Continue with all sandwiches. Let sandwiches cool to room temperature, then refrigerate until cold. Keep refrigerated. Variation: when making each sandwich, lay the end of a tooth pick on the peanut butter before adding the top cracker. Use the toothpick to dip the sandwich in the melted chocolate, then carefully remove the toothpick after setting the sandwich on wax paper.

#1898 - Chocolate Covered Pretzels

(by Shirley McNevich)

1lb. Baker's baking chocolate (milk chocolate, white chocolate or dark chocolate--your choice)
1 bag salted pretzel twists

In a double boiler, melt your choice of baking chocolate. Use a toothpick to hold the pretzel twist, then dip it in the melted chocolate. Let any extra chocolate drip back into the double boiler, then lay the dipped pretzel carefully on wax paper. Continue with as many pretzels as you can. Let pretzels cool to room temperature, then refrigerate until cold. Keep refrigerated.

#1897 - Dark Brownies

(by Shirley McNevich)

3/4 cup Hershey's cocoa
1/2 tsp. baking soda
2/3 cup butter (melted)
1/2 cup boiling water
2 cups white sugar
2 beaten eggs
1 1/3 cups flour
1 tsp. vanilla
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate bits

Grease a 9 x 13 baking dish--set aside. In a bowl add cocoa, baking soda, 1/3 cup of the melted butter--stir. Add boiling water--stir until mixture starts to thicken. Add white sugar, beaten eggs--stir. Add other 1/3 cup melted butter--stir until smooth. Add flour, vanilla and salt--stir just until mixed. Add chocolate bits--stir just until mixed. Pour mixture into prepared pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely.

#1896 - Crockpot Beef and Gravy

(by Shirley McNevich)

2lbs. sirloin tip roast (cubed)
1 tsp. salt
1/2 tsp. pepper
2 TBSP cooking oil
1 chopped onion
1 TBSP minced garlic
2 - 12oz. jars of beef gravy (or make your own)
1/4 cup Worcestershire sauce
1lb. small red potates (cut into bite sized pieces)
1 1/2 cups baby carrots
2 cups frozen peas (thawed)

In a skillet over medium heat add cooking oil, chopped onions and cubed beef--sprinkle beef with the salt and pepper. Cook/brown the beef until cubes are browned on all sides. Dump the entire mixture into a crockpot. Add gravy, minced garlic, Worcestershire sauce, potato pieces and baby carrots--stir until mixed. Put the lid on the crockpot--cook on high for 4 1/2 hours (low heat 9 hours). Add thawed peas during the last 10 minutes of cooking. Stir before serving.

#1895 - Berry Puree Pie

(by Shirley McNevich)

1 ready-made graham cracker pie crust
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2 TBSP lemon juice
2 cups thawed mixed berries
1 - 8oz. Cool Whip (thawed)

In a bowl add condensed milk and lemon juice--stir. In a food processor or a blender add thawed mixed berries--blend until it's a puree. Add puree mixture to the milk mixture--stir until mixed. Pour the mixture into the graham cracker crust. Freeze until cold. When ready to serve, spread Cool Whip over the top.

#1894 - Cream Cheese Truffles

(by Shirley McNevich)

20 squares Baker's semi-sweet baking chocolate
1 - 8oz. Philadelphia cream cheese (softened)
1 jar multi-colored cookie sprinkles

Unwrap 8 chocolate squares--melt in a microwave safe bowl according to box directions. In a mixer add cream cheese--beat. Add the melted chocolate--beat. Refrigerate the mixture until very firm. Remove from refrigerator--shape the mixture into penny or quarter sized balls. Place balls on a wax covered cookie sheet. Melt the other 12 squares of baking chocolate in a microwave safe bowl according to box directions. Place the multi colored sprinkles in a bowl--set aside. Use a toothpick to stick a cream cheese ball, dip it into the melted chocolate mixture until covered. Dip the finished chocolate truffle into the multi colored sprinkles, then drop it from the toothpick on to the wax paper to cool. Repeat until you've used up all of the cream cheese mixture. If you wish, you can dip the toothpick in the leftover chocolate and cover the toothpick holes in the truffles. Cool completely, then refrigerate until cold.

#1893 - No Bake Cream Pie

(by Shirley McNevich)

2 1/4 cups milk
3/4 cup white sugar
1/4 cup cornstarch
1 stick Parkay margarine
1 baked 9" pie shell
cinnamon for sprinkling

In a saucepan over medium heat add 2 cups milk. In a small bowl add 1/4 cup milk, white sugar and cornstarch--stir until mixed. Add cornstarch mixture to milk in the saucepan--stir and bring to a boil, then cook/stir until mixture thickens. Remove from heat--add Parkay--stir until Parky is melted and mixture is smooth. Pour the mixture into the baked pie shell. Sprinkle cinnamon lightly over the top. Cool to room temperature. Refrigerate until cold.

#1892 - Bowtie Shrimp Salad

(by Aunt Dot [McNevich] Worhach)

1 - 1lb. box bowtie noodles (cooked according to box directions--drained but NOT rinsed)
1lb. fresh shrimp (cooked, peeled and cut into bite sized pieces)
1 cup frozen peas (thawed)
2 ribs celery (chopped)
1 - 8oz. bottle Wishbone robusto Italian dressing
Parmesan cheese

In a large bowl add cooked pasta, shrimp, thawed peas and chopped celery--toss to mix. Add Italian dressing--toss to coat. Refrigerate until cold. Add Parmesan cheese just before serving--toss to coat.

#1891 - Frosted Pecans

(by Shirley McNevich)

1 egg white
1/2 cup white sugar
2 tsp. cinnamon
1 - 12oz. bag of pecans

Put your mixer bowl and mixer beaters in the refrigerator for 30 minutes. After 30 minutes add egg to mixer--beat until stiff. Slowly add white sugar while beating. Add cinnamon--beat. Remove bowl from mixer--add pecans and stir until pecans are coated. Grease a jelly roll pan (one that has a lip on all sides). Spread the pecans evenly over the pan. Bake at 350 degrees for 10 minutes. Remove from oven, stir the mixture, then bake for 10 more minutes. Cool completely.

#1890 - Ranch Chex Mix

(by Shirley McNevich)

4 cups rice Chex cereal
4 cups wheat Chex cereal
4 cups Parmesan Pepperidge Farms fish crackers
2 cups small pretzel twists
6 TBSP butter
2 1/2 TBSP Tabasco sauce
1 envelope Hidden Valley Ranch salad dressing mix powder
2 tsp. celery seed

In a microwave safe bowl add rice Chex, wheat Chex, fish crackers and pretzels--mix with your hands--set aside. In a small microwave safe bowl add butter--microwave until melted. Add Tabasco sauce, ranch powder and celery seed to melted butter--stir. Pour the melted butter mixture over the cereal mixture--toss to coat. Microwave cereal mixture for 2 minutes on high--stir. Microwave on high for 2 more minutes--stir. Spread the mixture on paper towels to cool.

#1889 - Berry Crisp

(by Shirley McNevich)

1 - 16oz. bag frozen mixed berries
1/4 cup white sugar
1 TBSP cornstarch
1/2 cup water
1 TBSP lemon juice
1 tsp. vanilla
1/2 cup softened butter
1 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1/3 cup flour
1/2 tsp. cinnamon

In a bowl add frozen berries, white sugar and cornstarch--stir. Add water, lemon juice and vanilla--stir. Grease an 8 x 8 baking dish. Spread the berry mixture evenly in the bottom of the baking dish. In a bowl add softened butter, brown sugar, oats, flour and cinnamon--mix with a pastry blender until it makes crumbs. Sprinkle the crumb mixture evenly over the berry mixture. Bake at 350 degrees for 45 minutes.

#1888 - Smokies in a Blanket

(by Shirley McNevich)

1 - 16oz. package little sausage "smokies"
1 - 12oz. package thick sliced applewood smoked bacon
1 cup Domino's dark brown sugar (packed)

Cut each slice of bacon into 4 equal sized pieces. Wrap each sausage "smokie" with a piece of bacon and secure with a toothpick. Spray a 9 x 13 baking dish with Pam. Arrange the wrapped smokies on the bottom of the dish. Sprinkle the brown sugar evenly over the top of the sausages. Bake at 400 degrees for 30-35 minutes or until bacon is crispy and sugar is melted.

#1887 - Red Velvet Cupcakes

(by Shirley McNevich)

2 1/2 cups flour
1/2 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter (softened)
2 cups white sugar
4 eggs
1 cup Breakstone's sour cream
1/2 cup milk
1oz. red food coloring
2 tsp. vanilla

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda and salt--beat. Add cocoa--beat. Add sour cream, milk, red food coloring and vanilla--beat. Slowly add flour--beat. Add cupcake liners to muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1886 - Pepper Jack Macaroni

(by Shirley McNevich)

2 cups dry elbow macaroni
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 can Carnation evaporated milk (NOT condensed)
1/2 tsp. pepper
1 tsp. salt
3 slices of buttered bread (broken into bite sized pieces)

In a saucepan add macaroni, salt and water--cook/drain according to box directions. Do NOT rinse. Return drained macaroni to saucepan. Add cheddar cheese, 1 1/2 cups of the pepper jack cheese, Carnation milk and pepper--stir. Grease a 2 1/2 qt. casserole dish. Spread the macaroni mixture into the greased casserole dish. Spread the rest of the pepper jack cheese over the top. Evenly spread the buttered bread pieces over the top. Cover the top of the casserole dish with foil. Bake at 350 degrees for 20 minutes, remove the foil and bake 10 minutes longer or until bread pieces are browned.

#1885 - Sweet Chex Mix

(by Shirley McNevich)

1/4 cup white sugar
1 tsp. cinnamon
2 cups cinnamon Chex cereal
2 cups chocolate Chex cereal
4 cups plain popped popcorn
1/4 cup butter

In a bowl add sugar and cinnamon--stir and set aside. In a microwave safe bowl add both cereals and popcorn--stir. Melt the butter. Pour melted butter evenly over cereal mixture--toss to coat. Microwave the mixture on high for 1 minute, stir, microwave for 1 more minute, stir. Sprinkle 1/2 of the cinnamon sugar mixture over the cereal mixture--toss to coat. Sprinkle the rest of the cinnamon sugar mixture over the cereal mixture--toss to coat. Microwave the whole mixture 1 minute more. Spread the whole mixture in a single layer on paper towels to cool.

#1884 - Berry Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1/2 cup lemon juice
2 cups fresh mixed berries (raspberries, blueberries and blackberries)
1 - 8oz. Cool Whip (thawed)

In a bowl add Eagle milk and lemon juice--stir. Add berries--stir carefully. Add Cool Whip--fold it in using a spoon. Pour mixture into the graham cracker crust. Freeze overnight. Let is sit out on your counter for 20 minutes before cutting.

#1883 - Coconut Chocolate Chip Cookies

(by Janet [Hafer] Moyer - friend)

1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 cups flour
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 1/2 cups Quaker quick oats
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups Baker's angelflake coconut
1/2 cup chopped nuts

In a mixer add butter, white sugar, brown sugar and eggs--beat. Add salt, baking powder, and baking soda--beat. Add oats--beat. Add flour--beat. Remove bowl from mixer--add coconut, chocolate chips and chopped nuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 325 degrees for 12-15 minutes. Let them cool a few minutes before removing from cookie sheets. Place them on paper towels to cool.