#2083 - Chili Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 15oz. can Hormel chili (your choice of spiciness)
1/2 cup shredded cheddar cheese

Spray a glass pie plate with Pam. Spread the cream cheese over the bottom of the pie plate. Pour the chili over the cream cheese. Sprinkle the shredded cheddar cheese over the top of the chili. Microwave on high for 1 minute or until cheese melts. Serve with crackers or tortilla chips.

#2082 - Scratch Lemon Meringue Pie

(by Shirley McNevich)

1 baked 9" pie crust
1 cup white sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks (slightly beaten)
1 lemon (room temperature)
grated lemon zest from the lemon peel
1/4 cup lemon juice (from the lemon)
1 TBSP softened butter
Meringue: 3 egg whites; 1/3 cup white sugar

Bake a 9" pie crust--cool and set aside. In a saucepan add 1 cup white sugar, cornstarch, and gradually add water while stirring (so it doesn't get lumpy). Add slightly beaten egg yolks--stir. Place saucepan on stove over medium heat--cook/stir until boiling. Once boiling, boil for 1 minute, then remove from heat. Add lemon zest, lemon juice and butter--stir until mixed and smooth. Cool mixture for 10-15 minutes, then stir. Pour the mixture into the cooled crust. In a mixer add 3 egg whites--beat on high until foamy. Slowly add 1/3 cup white sugar--keep beating until stiff peaks form. Spread the meringue mixture over the top of the pie using a spatula--make sure none of the lemon mixture is showing through. Wet your forefinger and lightly touch the meringue and make a spiral pattern in the meringue (starting at the edge and ending up in the center of the pie). Bake at 375 degrees for 10-15 minutes or until meringue is slightly browned. Cool completely. Refrigerate until cold.

#2081 - Raspberry Cheesecake Bars

(by Shirley McNevich)

1 cup white sugar
1 stick softened butter
1 1/4 cups flour
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1 egg
1/4 cup SEEDLESS raspberry jam (NOT jelly and NOT preserves)--room temperature

Grease a 9" square cake pan. In a bowl add 1/2 cup white sugar, softened butter and flour--mix with your hands or with a pastry blender to make crumbs. Press the crumb mixture into the bottom of the greased cake pan. Bake at 350 degrees for 15 minutes or until just starting to turn light brown. In a mixer add 1/2 cup white sugar and cream cheese--beat. Add vanilla and egg--beat until smooth. Spread the cream cheese mixture over the warm crust. Place 2 TBSP of the room temperature jam into a cup--beat well with a fork. Dot the jam over the cream cheese and use a knife to swirl it through just the cream cheese layer. Bake at 350 degrees for 20 minutes or until set. Cool to room temperature. Place the rest of the jam into a cup--beat well with a fork. Spread the rest of the jam evenly over the top of the cream cheese layer. Refrigerate overnight before cutting.

#2080 - Peach Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
6 TBSP Parkay margarine (melted)
1 cup white sugar
4 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box peach flavor Jell-O gelatin
2 fresh peaches (washed, peeled, pitted and chopped)
1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, melted margarine and 1/4 cup white sugar--stir. Press mixture into the bottom of a greased 9 x 13 glass baking dish. Refrigerate crust until cold. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add dry peach Jell-O mix--beat well. Remove bowl from mixer--add Cool Whip and chopped peaches--stir with a spoon until mixed. Pour batter into cold graham cracker crust. Refrugerate overnight.

#2079 - Marbled Fudge

(by Shirley McNevich)

3 cups Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
dash of salt
2 tsp. vanilla
1 - 10oz. bag Nestle's white chocolate chips (chopped)

Chop the white chocolate chips into small pieces--set aside. In a saucepan over low heat add all semi-sweet chocolate chips, salt and condensed milk--stir/cook until melted and smooth. Remove from heat--add vanilla and chopped white chocolate chips--stir until blended. Pour batter into a foil lined and greased fudge pan. Cool completely. Refrigerate overnight. The next day remove from fudge pan, peel off the foil and cut into squares.

#2078 - Turtle Pumpkin Pie

(by Shirley McNevich)

1/4 cup + 3 TBSP caramel ice cream topping
1 ready-made graham cracker crust (or make your own)
1/2 cup + 2 TBSP chopped pecans
1 cup cold milk
2 - 3.4oz. boxes Jell-O vanilla instant pudding mix
1 cup Libby's canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)

Pour 1/4 cup of the caramel ice cream topping evenly into the bottom of the graham cracker crust. Sprinkle 1/2 cup chopped pecans over the caramel. In a mixer add both boxes of pudding mix and milk--beat on low until mixed. Add pumpkin, cinnamon and nutmeg--beat just until mixed. Remove from mixer--add 1 1/2 cups of the Cool Whip--stir with a spoon until mixed. Pour the batter into the crust. Refrigerate until cold. When ready to serve, spread remaining Cool Whip over the top. Drizzle 3 TBSP caramel over the Cool Whip. Sprinkle 2 TBSP of chopped pecans over the top.

#2077 - Peanut Butter Milk Chocolate Cookies

(by Shirley McNevich)

2 3/4 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 cup softened Parkay margarine
3/4 cup white sugar
3/4 cup firmly packed Domino's dark brown sugar
2 tsp. vanilla
1/2 tsp. water
2 eggs
3 cups of Nestle's peanut butter and milk chocolate morsels (they have peanut butter and milk chocolate mixed into the same chips)
Optional - 1 cup of coarsely chopped nuts

In a mixer add margarine, white sugar, brown sugar, eggs--beat until smooth. Add vanilla, water, baking soda, salt--beat. Slowly add flour--beat. Remove bowl from mixer and add peanut butter milk chocolate morsels - stir with a wooden spoon. Add nuts if desired--stir with a wooden spoon. Drop by teaspoonsfuls on to greased cookie sheets. Bake at 375 degrees 10-12 minutes.

#2076 - Peppermint Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup Domino's powdered sugar
1/2 tsp. peppermint extract
1 1/4 cups flour
1/2 cup cornstarch
Glaze: 1 1/2 cups Domino's powdered sugar; 2 TBSP softened butter; 1/4 tsp. peppermint extract; 1 or 2 TBSP milk

In a mixer add 1 cup butter, 1/2 cup powdered sugar and 1/2 tsp. peppermint extract--beat. Slowly add flour and cornstarch--beat. Refrigerate batter for 1 hour. Remove batter from refrigerator--scoop batter by a rounded teaspoonful and shape it into a 1" ball. Place dough ball on greased cookie sheets. Repeat with all batter. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Let cookies stand for 2 minutes before removing from cookie sheets. Cool cookies completely. Glaze: in a bowl add 1 1/2 cups powdered sugar, 2 TBSP butter and 1/4 tsp. peppermint extract--stir until smooth. Add 1 TBSP of milk at a time and stir--only add enough milk to get a glaze consistency. Drizzle the glaze over the cooled cookies.

#2075 - Coconut Cream Cheese Pie

(by Shirley McNevich)

1 ready-made graham cracker crust (or make your own)
1 - 3oz. Philadelphia cream cheese (softened)
1 TBSP white sugar
1/2 cup milk
1 1/3 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
1 tsp. vanilla

In a mixer add cream cheese and white sugar--beat. Add milk--beat. Add vanilla--beat. Remove bowl from mixer--add coconut and Cool Whip--stir with a spoon. Pour batter into graham cracker crust. Freeze the pie overnight. Place the pie on your counter 15-20 minutes before cutting. Return any leftover pie to the freezer.

#2074 - Square Blueberry Cake

(by Shirley McNevich)

1 1/2 cups sifted flour (measure before sifting)
1 tsp. baking powder
2 eggs
1/2 cup Crisco shortening
1 cup white sugar + extra for sprinkling
1/3 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups fresh blueberries
flour for coating blueberries

In a bowl add blueberries and a few teaspoons of flour--toss to coat--set aside. In a bowl add 2 egg whites--beat until stiff and set aside. In a mixer add Crisco and white sugar--beat. Add 2 egg yolks--beat. Add milk, lemon juice and vanilla--beat. Add baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Add flour-coated blueberries--stir just until mixed. Pour batter into greased and floured 9" square cake pan. Sprinkle some extra white sugar all over the top of the batter. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean.

#2073 - Butterscotch Pecan Bars

(by Shirley McNevich)

2 1/2 lbs. tart apples (washed, peeled, cored and diced)
1 - 12oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
Topping: 1/2 cup flour; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup butter; 1 cup chopped pecans; 3/4 cup Quaker quick oats

Grease a 9 x 13 glass baking dish. Spread the diced apples in the baking dish. In a bowl add butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir until mixed. Sprinkle the butterscotch mixture evenly over the apples. Bake at 350 degrees for 20 minutes. While it's baking, in a bowl add 1/2 cup flour, 1/4 cup brown sugar and butter--use a pastry blender and mix until it makes crumbs. Add chopped pecans and oats--stir until mixed. When you remove apple mixture from oven, sprinkle the crumb mixture evenly over the top and bake 30-40 minutes longer or until apples are tender.

#2072 - Butterscotch Sticky Buns

(by Shirley McNevich)

5 TBSP butter
2 - 8oz. packages refrigerated Pillsbury crescent dinner rolls
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans
1/4 cup white sugar
3 tsp. water
1 tsp. cinnamon

Spray the bottom and sides of a 9 x 13 cake pan with Pam. Melt 2 TBSP of the butter--spread it over the bottom of the pan. Unroll and separate the dinner rolls into 16 triangle shaped pieces. Place the dough pieces on wax paper. Spread 1 1/2 cups of the butterscotch morsels evenly over each of the dough pieces. Start at one corner of one dough piece--roll it up from the corner to the other side of the dough. Repeat with all dough pieces. Place dough pieces into the cake pan. Bake at 375 degrees for 15-20 minutes or until lightly browned. While rolls are baking, in a saucepan over low heat add the rest of the butterscotch morsels and 3 TBSP butter--stir until melted and smooth. Remove from heat--add chopped pecans, water, white sugar and cinnamon to butterscotch mixture--stir. When rolls are browned, remove them from oven. Pour the butterscotch mixture over the top of the rolls. Return rolls to oven and bake 5 minutes longer. Use a spatula to remove the rolls from the cake pan as soon as you get them out of the oven and place them on a serving tray so they are not touching. Cool a few minutes before serving.

#2071 - Crispy Bars

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch morsels
1/2 cup Jif peanut butter
5 cups corn flakes cereal

In a saucepan over low heat add chocolate bits, butterscotch morsels and peanut butter--stir/cook until melted and smooth. Remove from heat--add corn flakes--stir until coated. Press mixture into a greased 9" glass baking dish. Use the back of a wooden spoon to smooth out the mixture. Cool completely. Cut into squares or bars.

#2070 - Zucchini and Crackers

(by Shirley McNevich)

3 cups diced zucchini (peel before dicing)
2 cups Keebler Club Cracker crumbs (make crumbs using a Ziploc bag and a rolling pin)
4 cups water
2 TBSP butter
3 beaten eggs
1/2 of a small onion (grated)
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup (or more) grated Parmesan cheese

Grease a glass baking dish--set aside. In a saucepan add water--bring to a boil. Add diced zucchini--reduce heat to simmer, cover the saucepan with a lid and simmer until zucchini is tender (3-5 minutes). Drain the zucchini. Sprinkle the cracker crumbs into the bottom of the greased dish. Dot the butter over the cracker crumbs. Spread the tender zucchini over the cracker crumbs. Beat the eggs in a bowl until fluffy--add grated onions, milk, 2/3 cup of shredded cheddar cheese, salt and pepper--beat until mixed. Pour the egg mixture over the zucchini. Spread the Parmesan cheese over the egg mixture. Spread remaining 1/3 cup shredded cheese over the top. Bake uncovered at 350 degrees for 35 minutes or until browned.

#2069 - German Chocolate Dream Cake

(by Shirley McNevich)

1 box Duncan Hines german chocolate cake mix
1 envelope Dream Whip
4 eggs
1 cup cold water

In a mixer add cake mix, Dream Whip, eggs and water--beat slowly until mixed, then beat on medium speed for 4 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Cool completely. Use our coconut pecan frosting (#475) to frost the cake.

#2068 - Peppermint Frosting

(by Shirley McNevich)

2 1/2 cups Domino's powdered sugar
1/4 cup softened butter
1/8 tsp. peppermint extract (more for stronger flavor)
3 TBSP milk

In a mixer add butter, milk and peppermint extract--beat. Slowly add powdered sugar--beat. Taste--if you want a stronger peppermint flavor add a little more peppermint extract at a time--beat. If frosting is too thin, add a little more powdered sugar. If frosting is too thick, add a little more milk.

#2067 - Cola Frosting/Icing

(by Shirley McNevich)

1/2 cup softened butter
3 level TBSP Hershey's cocoa
1/3 cup Coke soda (regular)
1 TBSP vanilla
1 - 1lb. box Domino's powdered sugar

In a saucepan add butter, cocoa and soda--stir/cook over medium low heat until boiling. Once boiling, remove from heat. In a mixer add hot cola mixture and vanilla--beat. Slowly add powdered sugar--beat until smooth. If making a single cake, cut ingredients in half.

#2066 - Strawberry Filled Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 cup boiling water
1 - 3.5oz. box strawberry Jell-O
1 - 8oz. Cool Whip (thawed)
red colored sugar (for sprinkling)

Prepare cake batter as directed on box. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake according to box directions. Cool for 10 minutes. In a bowl add Jell-O powder and boiling water--stir until dissolved. Use a large meat fork to poke each cupcake 3-4 times with the tines of the fork. Spoon the hot Jell-O mixture evenly on to each of the cupcakes--it will soak into the cupcakes. Repeat as necessary. Cool cupcakes to room temperature, then refrigerate them for 1 hour. Remove from refrigerator and remove cupcakes from muffin tins. Spread Cool Whip on top of each cupcake and sprinkle red colored sugar on top of Cool Whip. If you wish, skip the Cool Whip and frost as desired.

#2065 - Mint Chocolate Chip Cookies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup softened butter
1/2 cup white sugar
3/4 cup Domino's dark brown sugar
2 tsp. vanilla
2 eggs
36 Andes mints (unwrapped and broken into small pieces)
1 1/2 cups chopped walnuts

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla--beat. Add baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add Andes pieces and walnuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 7-9 minutes or until browned. Let cookies cool 2 minutes before removing from cookie sheets.

#2064 - Peach Upsidedown Cake

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar (packed)
2 sticks softened butter
1 - 29oz. can sliced peaches (drained)
2 1/4 cups flour
1 TBSP baking powder
2 tsp. cinnamon
1 1/2 cups white sugar
3 eggs
3/4 cup milk
1 1/2 tsp. vanilla

In a saucepan add brown sugar and 1/2 stick of butter--turn heat on low--stir/cook until melted. Grease a 9" springform cheesecake pan. Spread the brown sugar mixture on the bottom of the cake pan. Spread the peaches evenly over the brown sugar mixture. In a mixer add 3 egg whites--beat until stiff and set aside. In a mixer add 1 1/2 sticks of butter and white sugar--beat. Add 3 egg yolks--beat. Add milk and vanilla--beat. Add cinnamon, baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Spread the batter over the peach slices. Bake at 350 degrees for 55-60 minutes or until inserted toothpick comes out clean. Cool for 10 minutes, then flip it upside down on to a cake plate.