#2298 - Apple Dump Cake

(by Grace Rosenblum - friend)

2 beaten eggs
1 cup canola oil
1 tsp. vanilla
1 cup white sugar
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped nuts (optional)
2 cups flour
1 can apple pie filling

In a bowl add beaten eggs, canola oil, vanilla, white sugar, baking soda and salt--stir with a wooden spoon. Add flour--stir. Add apple pie filling and chopped nuts--stir. Pour batter into a greased aluminum 9 x 13 cake pan (NO glass or Pyrex). Bake at 325 degrees for 35-45 minutes.

#2297 - Strawberry Kisses

(by Shirley McNevich)

36 Hershey kisses (unwrapped)
1 TBSP Crisco shortening (NO SUBSTITUTES)
about 30 fresh strawberries

Wash strawberries and pat them dry on paper towels. Do NOT remove the stems. Cover a cookie sheet with wax paper. In a microwave safe bowl add chocolate kisses and Crisco--microwave on high in :30 second increments until kisses are softened and you can stir the mixture until smooth. Hold each strawberry by the stem and dip into the melted chocolate. Place completed strawberries on wax paper. Cool completely. Keep refrigerated.

#2296 - Peanut Butter Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1 cup Jif peanut butter (creamy OR chunky)
6 cups rice krispies cereal

Grease a 9 x 13 cake pan. In a saucepan over low heat add corn syrup, white sugar and peanut butter--cook/stir constantly. Once boiling, cook for 3 minutes. Remove from heat--add rice krispies--stir to coat. Press mixture into greased cake pan. Cool completely. Cut into squares.

#2295 - Easy Vanilla Ice Cream

(by Shirley McNevich)

3 eggs
1/2 cup Half and Half
1 TBSP cornstarch
1 cup white sugar
1/4 tsp. salt
2 tsp. vanilla
1 pint heavy cream

In a mixer add eggs--beat until thick. Remove bowl from mixer--add Half and Half--stir with a spoon. In a saucepan add white sugar and cornstarch--stir. Slowly add egg mixture while stirring. Cook/stir over medium heat until it thickens (about 5 minutes). Remove from heat--add heavy cream, salt and vanilla--stir. Pour mixture into a plastic container. Cool to room temperature, then put it in the freezer for 2 hours. Remove from freezer--dump contents into a mixer and beat for 2 minutes. Pour mixture back into the plastic container, cover with a lid and freeze overnight.

#2294 - Pineapple Dream Salad

(by Mitzie [Shade] Williams - friend)

1 - 6oz. box lemon Jell-O
2 cups boiling water
2 cups 7UP soda
1 - 20oz. can Dole crushed pineapple (drained but save the juice)
1/2 cup white sugar
1 TBSP flour
1 beaten egg
1 envelope Dream Whip
1/4 to 1/2 cup chopped nuts (optional)

In a bowl add lemon Jell-O powder and boiling water--stir until dissolved. Add 7UP--stir until mixed. Cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add drained crushed pineapple--stir. Return to refrigerator and chill overnight. Pineapple frosting: in a measuring cup add the saved pineapple juice and add enough water (if necessary) so that you have 1 cup of liquid total. In a saucepan add white sugar, flour and beaten egg--stir. Add pineapple juice--stir--cook/stir over medium heat until it thickens. Cool to room temperature, then refrigerate until cold. Prepare Dream Whip according to envelope directions. Spread the pineapple frosting mixture over the solid Jell-O mixture. Spread Dream Whip over the pineapple frosting mixture. Sprinkle nuts over the top of the Dream Whip if you wish.

#2293 - Deep Dish Apples

(by Shirley McNevich)

1 - 30oz. can Comstock apple pie filling (or other brand if same size)
1 1/4 cups chopped walnuts (Black Diamond brand)
1/2 cup golden raisins
2 tsp. cinnamon
3/4 cup flour
3/4 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1/3 cup cold butter (cut into small pieces)

In a saucepan add golden raisins and cover them with water--bring to a boil, cook for 5 minutes, then drain and cool the raisins. In a bowl add apple pie filling, cooled raisins, 1 tsp. cinnamon and 1/2 cup of the chopped walnuts--stir to mix. Spread the mixture in a greased 9 x 13 glass baking dish. In a bowl add brown sugar, flour, oats, salt, 1 tsp. cinnamon and the cold butter pieces--mix with a pastry blender until it makes crumbs. Add the rest of the chopped walnuts to the crumb mixture--stir. Sprinkle the crumb mixture over the apple mixture. Bake at 375 degrees for 30-35 minutes or until bubbly and top is crisp and browned.

#2292 - Marshmallow Frosting

(by Shirley McNevich)

1 - 8oz. jar Fluff marshmallow cream
3/4 cup softened butter
3/4 cup Domino's powdered sugar
1 tsp. vanilla

In a mixer add Fluff and softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth and fluffy. If frosting is too thin add a little more powdered sugar and beat again. If frosting is too thick, add a little milk and beat again.

#2291 - Frosted Pumpkin Spice Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1 cup Libby's canned pumpkin
3 eggs
1 cup water
Frosting: 2 sticks softened butter; 1 - 7oz. jar Fluff marshmallow cream; 1 cup Domino's powdered sugar; 1 tsp. vanilla

In a mixer add spice cake mix, pumpkin, eggs and water--beat until mixed, then beat on medium speed for 2-3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add butter--beat. Add marshmallow cream--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cake.

#2290 - Yellow Apple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 cup Breakstone's sour cream
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
4 eggs
Filling: 2 cups thinly sliced baking apples (peeled before slicing); 3/4 cup white sugar; 1/2 cup chopped nuts; 1 tsp. cinnamon

In a mixer add cake mix, sour cream, canola oil, pudding mix, and eggs--beat until mixed, then beat on medium speed for 3 minutes. Pour half of the batter into a greased bundt cake pan. In a bowl add apple slices, 1/2 cup of white sugar, 1/4 cup of chopped nuts and cinnamon--stir to mix. Spread the apple mixture over the cake batter in the pan. Pour remaining batter over the apple mixture. Sprinkle 1/4 cup white sugar and 1/4 cup chopped nuts over the top of the batter. Bake at 350 degrees for 45-50 minutes. Cool for 20 minutes, then invert it on to a cake plate. Once completely cooled, sprinkle powdered sugar over the top if you wish.

#2289 - Butterfinger Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 - 6oz. jar caramel ice cream topping (room temperature)
1 - 8oz. Cool Whip (thawed)
1 regular size Butterfinger candy bar (crushed)

Prepare and bake cake according to box directions. Cool slightly. In a bowl add condensed milk and caramel ice cream topping--stir with a whisk. Use the handle end of a wooden spoon to poke holes all over the top of the cake. Pour the caramel mixture evenly over the top of the cake and into the holes. Cool cake completely. Spread the Cool Whip all over the top of the cake. Sprinkle the crushed Butterfinger candy all over the Cool Whip. Refrigerate until cold.

#2288 - Golden Date Cake

(by Aunt Betty [Herman] Arnold)

1/2 cup Crisco shortening
1 cup milk
2 eggs
1 tsp. vanilla
1 cup finely chopped dates
1/2 cup chopped black walnuts
1 1/2 cups white sugar
3 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour + 2 TBSP flour

In a mixer add Crisco, white sugar and eggs--beat. Add baking powder, salt and vanilla--beat. Add milk--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped dates and chopped black walnuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Dust with powdered sugar before serving if you wish.

#2287 - Polka Dater Cake

(by Harriet Weaver - friend)

1 1/4 cups finely chopped dates
1 cup boiling water
1 cup softened butter
1 1/4 cups white sugar
2 eggs
1 3/4 cups flour
1 1/2 tsp. baking soda
1 tsp. vanilla
3/4 cup Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a bowl add chopped dates and boiling water--stir, then let it cool to room temperature--set aside. In a mixer add butter, white sugar and eggs--beat. Add baking soda and vanilla--beat. Add date mixture--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the chocolate chips and chopped walnuts evenly over the top of the batter. Bake at 350 degrees for 30-35 minutes. Cool completely. Frosting not necessary but you can sprinkle powdered sugar over the top if you wish.

#2286 - Pudding Fruit Salad

(by Shirley McNevich)

1 - 11oz. can mandarin oranges
1 - 15oz. can Dole fruit cocktail
1 - 8oz. Dole pineapple tidbits OR chunks
1/2 cup Baker's angelflake coconut
2 TBSP lemon juice
1 - 3oz. box Jell-O INSTANT lemon pudding
1 or 2 ripe bananas

In a large bowl add mandarin oranges, fruit cocktail, pineapple and lemon juice--stir gently to mix. Add coconut and pudding powder--stir to mix. Refrigerate until cold. When ready to serve, peel bananas and slice them into coin shaped pieces. Add sliced bananas--stir to mix.

#2285 - Crockpot Beef and Vegetables

(by Shirley McNevich)

1 1/2 lbs. beef cubes
1 onion (chopped)
1 - 20oz. bag frozen mixed vegetables (thawed)
4 red potatoes (peeled and cut into bite sized pieces)
1 - 8oz. can Hunt's diced tomatoes
1 - 8oz. can Hunt's tomato sauce
2 TBSP Worcestershire sauce
1 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper

In a skillet add beef cubes, salt, pepper and chopped onions--cook/stir until beef cubes are browned. In a crockpot add diced tomatoes, tomato sauce, Worcestershire sauce and white sugar--stir until mixed. Add beef cubes/onions, potato pieces and thawed vegetables--stir. Turn crockpot on low and cook 8-10 hours.

#2284 - Coconut Crumb Cake

(by Shirley McNevich)

1 - 12oz. box Nilla Wafers
1 - 7oz. bag Baker's angelflake coconut
2 cups white sugar
1 cup of pecans (chopped after measuring)
6 eggs
2 sticks butter (melted)
1/2 cup milk
(yes, it's correct--NO flour, baking powder or baking soda)

Finely crush all of the Nilla wafers. In a bowl add crushed wafers, coconut, white sugar and chopped pecans--stir. In a separate bowl add eggs--beat with a whisk. Add milk and melted butter to the eggs--beat with a whisk. Pour egg mixture into the coconut mixture--stir with a spoon until mixed (batter will be very thick). Grease and flour a bundt cake pan. Scoop batter evenly into the pan. Bake at 325 degrees for 1 hour 35 minutes. Cool for 20 minutes then invert it on to a cake plate.

#2283 - Chocolate Pretzel Sticks

(by Shirley McNevich)

1 bag pretzel rods
1 cup Nestle's semi-sweet chocolate chips
2 tsp. canola oil

In a microwave safe bowl add chocolate chips and canola oil--microwave on high in 30 second increments, stirring in between, until chocolate is melted and smooth. Dip half of each pretzel rod into the melted chocolate, then place them on wax paper-lined cookie sheets. Cool completely, then refrigerate for 30 minutes.

#2282 - Rice Krispie Squares

(by Shirley McNevich)

1 cup Nestle's MILK chocolate bits
1 cup Reese's peanut butter chips
2 TBSP canola oil
1 1/2 cups Rice Krispies cereal
1/2 cup Baker's angelflake coconut

Line an 8 x 8 pan with foil. In a microwave safe bowl add chocolate bits, peanut butter chips and canola oil--microwave on high for 1 minute, then stir. Return to microwave and heat on high for 10 seconds at a time until mixture is melted and smooth. Add rice krispies and coconut to melted chocolate mixture--stir. Pour mixture evenly into foil lined pan. Cover and refrigerate until cold. Cut into squares.

#2281 - Butter Pecan Frosting/Icing

(by Shirley McNevich)

2 TBSP butter (melted)
1 cup pecans
3 TBSP softened butter
3 cups Domino's powdered sugar
3 TBSP milk
1 or 2 tsp. vanilla

In a bowl add melted butter and pecans--stir until coated. Spread buttered pecans in a single layer on a greased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool completely, then chop the pecans and set aside. In a mixer add softened butter, milk and vanilla--beat. Slowly add powdered sugar--beat. Add chopped pecans--beat. If frosting is too thick add a little more milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#2280 - Crockpot Baked Beans

(by Shirley McNevich)

2 - 40oz. cans great northern beans (drained)
1lb. raw bacon (cut into 1" pieces)
1 cup Heinz ketchup
1 cup King syrup molasses
1 cup boiling water
1 cup Domino's dark brown sugar (packed)
1 cup mined onions (optional--more or less if you wish)
salt and pepper (to your taste)

In a crockpot add ketchup, molasses, boiling water, brown sugar--stir until well mixed. Add drained beans, raw bacon pieces and minced onions--stir to mix. Put the lid on--set crockpot on low and cook for 6 hours. Taste them after 6 hours--add salt and pepper at this point if you wish, then stir and taste again. After 6 hours, remove the lid and set crockpot on high--cook 2-3 hours uncovered (check every hour so you don't overcook them).

#2279 - Cream Cheese Puff Cake

(by Shirley McNevich)

1 cup water
1 stick softened butter
1 cup flour
4 eggs
1 - 8oz. Philadelphia cream cheese (softened)
2 1/2 cups milk
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bottle Magic Shell chocolate ice cream topping

In a bowl add softened butter and eggs--stir with a whisk. Add flour--stir. Add water--stir until mixed. Pour the batter into a greased 9 x 13 cake pan. Bake at 400 degrees for 35 minutes. Cool completely--cake will look uneven. In a mixer add cream cheese--beat. Add both boxes of pudding mix and some of the milk--beat. Add remaining milk--beat until mixed, then beat for 1 minute. Let mixture stand for 15 minutes. Pour the cream cheese mixture over cooled crust. Refrigerate foe 1 hour. Spread Cool Whip all over the top, then drizzle Magic Shell chocolate topping all over the Cool Whip. Refrigerate overnight.