#2572 - Bisquick Cheese Bread

(by Shirley McNevich)

3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1/2 tsp. ground black pepper
1 - 12oz. can beer (room temperature)
1 egg

In a bowl add egg--beat. Add beer, pepper, shredded cheddar cheese and Bisquick--stir until mixed, then beat with a spoon hard for 30 seconds. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 40-50 minutes or until golden brown. Loosen the edges with a knife and remove the bread. Cool the bread for 10 minutes, then slice and serve warm.

#2571 - Creamy Chocolate Pie

(by Shirley McNevich)

1 - 9" baked pie crust (cooled)
3 1/2 cups cold milk
2 - 3oz. boxes Jell-O chocolate INSTANT pudding
Topping: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP white sugar; 3 TBSP milk; 2 cups Cool Whip (thawed)

In a bowl add both pudding mixes and milk--beat with a wisk until thickened. Pour mixture into the baked pie crust. Refrigerate until firm. Topping: in a mixer add cream cheese, white sugar and milk--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread topping over the top of the pie.

#2570 - Creamy Pumpkin Pie

(by Shirley McNevich)

1 - 9" baked pie dough (cooled)
2 cups cold milk
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 cup Libby's pumpkin
1 tsp. pumpkin pie spice
1 cup Cool Whip (thawed)

In a mixer add milk and both boxes of vanilla pudding--beat. Add pumpkin--beat. Add pumpkin pie spice and Cool Whip--beat until mixed, then beat for 1 minute. Pour batter into baked crust. Refrigerate overnight. Top with more Cool Whip before serving if desired.

#2569 - Skillet Parmesan Noodles

(by Shirley McNevich)

2 cups dry medium egg noodles
1 1/2 lbs. ground chuck
1 small onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 TBSP water
1 cup alfredo sauce (more if you wish)
1 - 14oz. can cut green beans (drained)
1/4 cup chopped red sweet bell pepper
Parmesan cheese

Cook noodles according to bag directions--drain but do not rinse. In a skillet add ground chuck, chopped onions, chopped red bell pepper, salt and pepper--cook/stir until meat is browned, then drain off the fat. Add drained noodles, water, alfredo sauce and drained green beans--cook/stir until mixed and hot. Top with Parmesan cheese.

#2568 - Sweet Butterscotch Glaze

(by Shirley McNevich)

6 TBSP Domino's dark brown sugar
2 TBSP + 2 tsp. Eagle brand sweetened condensed milk
1 1/2 tsp. Kayro corn syrup
4 TBSP butter
1/8 tsp. vanilla
a pinch of salt
a pinch of baking soda

In a saucepan over medium heat add brown sugar, condensed milk, corn syrup and butter--cook/stir until boiling. Once boiling, cook/stir for 3 minutes. Remove from heat--add vanilla, salt and baking soda--stir quickly until mixed, then continue stirring until everything is dissolved and smooth. Drizzle over plain cake, cookies, coffee cake, etc. If you want the glaze thicker, let it stand for a few minutes and stir again before drizzling.

#2567 - Crunch Bars

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
1/4 cup Grandma's (brand) unsulfered molasses
1 egg yolk
1 tsp. vanilla
2 cups flour
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 cup raisins (optional)
1 cup shelled peanuts
1/3 cup Jif peanut butter

In a mixer add white sugar and softened butter--beat. Add molasses, egg yolk and vanilla--beat. Add flour--beat. Remove bowl from mixer--add 1 cup of the chocolate chips--stir. Press the dough into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. In a saucepan add remaining chocolate chips, raisins, peanuts and peanut butter--heat over medium low heat while stirring until mixture is melted and mixed. Spread peanut butter mixture over the baked crust. Cool completely. Refrigerate until cold, then cut into bars or squares.

#2566 - Frosted Peanut Squares

(by Shirley McNevich)

1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
1/2 cup softened butter
1/3 cup Jif chunky peanut butter
1 cup flour
1 cup Quaker quick oats
1/2 tsp. baking soda
1/4 tsp. salt
Frosting: 1 1/2 cups Domino's powdered sugar; 1/4 cup Jif chunky peanut butter; 2-4 TBSP milk; 3 TBSP Hershey's cocoa

In a mixer add white sugar, brown sugar and butter--beat. Add egg--beat. Add 1/3 cup chunky peanut butter--beat. Add baking soda and salt--beat. Add oats--beat. Add flour--beat. Spread mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes or until golden brown. Cool completely. Frosting: in a mixer add powdered sugar and 1/4 cup chunky peanut butter--beat. Add 2 TBSP milk--beat. If too thick add 1 more TBSP milk--beat. Reserve 1/3 cup of the peanut butter frosting mixture--set it aside. To the remaining frosting in the mixer add the cocoa and 1 more TBSP milk--beat. Spread the chocolate frosting over the cooled cake. Drop teaspoonfuls of the reserved peanut butter frosting over the top of the chocolate frosting. Use a knife to gently swirl the peanut butter frosting through the chocolate frosting.

#2565 - Kitchen Sink Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1/2 tsp. salt
1 cup Jif peanut butter (crunchy or creamy)
1 cup Quaker quick oats
2 cups Kellogg's corn flakes cereal
2 cups Kellogg's rice krispies
1 cup Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips

In a saucepan over medium heat add corn syrup, white sugar and salt--cook/stir until boiling. Once boiling, add peanut butter--stir until mixed. Remove from heat--add oats, corn flakes and rice krispies--stir until mixed. Spread mixture into a greased 8 x 8 pan. In a microwave safe bowl add chocolate chips--melt in the microwave according to bag directions, then drizzle over the top of the crispies. In a separate microwave safe bowl add peanut butter chips--melt in the microwave according to bag directions, then drizzle over the melted chocolate. Cool completely. Cut into bars or squares.

#2564 - Peanut Butter Fudge Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 8oz. Breakstone's sour cream
3/4 cup milk
1 bag Reese's peanut butter chips
2 TBSP canola oil
1 - 12oz. jar hot fudge ice cream topping

In a mixer add sour cream, milk and pudding mix--beat until well mixed. In a microwave safe bowl add canola oil and 1 1/3 cups of the peanut butter chips--microwave on high for 45 seconds, stir and heat again for a few seconds at a time until smooth. Add melted peanut butter chips to pudding mixture in the mixer--beat until mixed. Pour the mixture into the graham cracker crust. Refrigerate until cold. Remove from refrigerator--spread fudge topping and remaining peanut butter chips over the top.

#2563 - Cocoa Glaze

(by Shirley McNevich)

3 TBSP water
1 cup Domino's powdered sugar
2 TBSP butter (melted--NO substitutes)
3 TBSP Hershey's cocoa
1/2 tsp. vanilla

In a bowl add melted butter, powdered sugar, water, cocoa and vanilla--stir briskly with a spoon until mixed and smooth. Drizzle immediately over cake, donuts, etc.

#2562 - Almond Macaroons

(by Shirley McNevich)

2 2/3 cups Baker's angelflake coconut
2/3 cup white sugar
1/4 cup flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 cup chopped almonds

In a bowl add coconut, white sugar, flour and salt--stir. Add egg whites and almond extract--stir. Add chopped almonds--stir. Drop by teaspoonfuls on to greased cookie sheets. Bake at 325 degrees for 20-25 minutes or until golden brown.

#2561 - Applesauce Walnut Bread

(by Shirley McNevich)

1 cup white sugar
1 cup plain applesauce
1/4 cup canola oil
3 egg whites
3 TBSP milk
2 cups sifted flour (measure before sifting)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped walnuts

In a bowl add white sugar, applesauce, canola oil, egg whites and milk--stir until mixed. Add flour, baking soda, baking powder, salt, cinnamon and nutmeg--stir until mixed. Add chopped walnuts--stir to mix. Pour batter into a greased and floured 9 x 5 x 3 bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#2560 - Easy Stroganoff

(by Shirley McNevich)

3/4 lb. thinly sliced sirloin steak
1 TBSP canola oil
1/2 cup sliced mushrooms
1 envelope beef gravy mix
1 - 14oz. can cut green beans (drained)
1/2 cup Breakstone's sour cream

Prepare gravy mix according to envelope directions (or make your own). In a skillet over medium heat add canola oil and sirloin slices--cook/stir until meat is browned. Add sliced mushrooms--cook/stir until mushrooms and meat are tender. Add gravy--cook/stir for 5 minutes or until thickened. Add drained green beans--cook/stir until green beans are hot. Add sour cream--stir. Serve over cooked egg noodles.

#2559 - Cheese Sauce

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cheddar cheese soup (do not add water)
1/4 cup milk

In a saucepan over low heat add cheese soup and milk--cook/stir until hot and thickened. Serve over baked potatoes or broccoli.

#2558 - Easy Ham Salad

(by Shirley McNevich)

2 cups baked ham pieces (bite sized pieces)
1/2 cup mayo
1/4 cup sweet pickle relish
2 hard boiled eggs (peeled and chopped)
1 tsp. spicy brown mustard (more if you wish)
fresh ground black pepper (to your taste)

In a bowl add ham pieces, mayo, pickle relish, chopped eggs and mustard--stir until mixed. Grind a little black pepper over the top--stir. Taste--add more black pepper and more mayo if you wish. Note: if you don't like sweet pickle relish, substitute for it with another 1/4 cup of mayo and also add 1/4 cup chopped celery.

#2557 - Spice Pumpkin Muffins

(by Shirley McNevich)

1/2 cup Libby's pumpkin
1/2 cup milk
1 egg
2 cups Bisquick
1/4 cup white sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger

In a bowl add Bisquick, white sugar, nutmeg, cinnamon and ginger--stir to mix. In a separate bowl add pumpkin, milk and egg--stir with a fork until mixed. Pour the Bisquick mixture into the pumpkin mixture--stir just until mixed. Line muffin tins with cupcake liners. Fill each liner 2/3 full with batter. Bake at 400 degrees for 15 minutes or until tops are golden brown.

#2556 - Grilled Bacon Potatoes

(by Shirley McNevich)

3 large baking potatoes (washed--do not peel)
5 slices cooked bacon (crumbled)
1 large onion (peeled and diced)
8oz. sharp shredded cheddar cheese
1/2 cup butter
salt and pepper to taste

Use a fork to poke holes all over the potatoes. Place them in a microwave safe bowl and microwave on high for 15-20 minutes or until potatoes are tender. Use a fork to hold the hot potatoes one at a time on a cutting board, then use a sharp knife to slice the potatoes. Place a large piece of foil on the counter and spray it with Pam--spread the potatoes on the foil and salt/pepper potatoes to taste. Spread crumbled bacon over the top of the potatoes. Spread the diced onions over the potatoes. Slice the 1/2 cup butter into small pieces and spread the butter pieces over the top of the potatoes. Bring the edges of the foil together to make a packet but don't close the top--leave some space open in the foil for venting. Place the packet on a hot grill--bake on the grill until mixture is hot. Careully open the foil, spread the shredded cheese over the top and return to grill until cheese is melted. If you don't want to use the grill, place foil packet on a baking sheet instead and bake in the oven at 350 degrees.

#2555 - Apple Dapple Cake

(by Sue Sheaffer - friend)

2 cups white sugar
1 cup canola oil
3 eggs
1 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
4 cups chopped baking apples (peel before chopping)
Topping: 1 cup Domino's dark brown sugar (packed); 1/4 cup milk; 1 stick butter

In a mixer add white sugar, canola oil and eggs--beat. Add vanilla, baking soda, cinnamon and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped apples--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes. While cake is baking, in a saucepan over medium heat add milk, butter and brown sugar--stir/bring to a boil, then cook/stir for 4 minutes. Pour the mixture over the top of the hot cake. Turn oven to broil setting, place cake on the top oven rack and broil for 5 minutes or until topping is bubbling. Cool completely.

#2554 - Quick Chicken and Waffles

(by Shirley McNevich)

2 1/2 cups whole milk (gravy will be thinner if you use 2% milk)
a pinch of salt (more if you wish)
a pinch of black pepper (more if you wish)
4 TBSP flour
4 TBSP butter (no substitutes)
1 cup cooked chicken pieces (more if you wish)
toasted waffles

In a saucepan over low heat add butter--melt and stir. Add flour, salt and pepper--cook/stir until mixture starts to bubble while working out any lumps. Slowly add milk while stirring, then add cooked chicken pieces--cook/stir until boiling. Once gravy starts to boil, cook/stir for 1 minute. Remove from heat and taste--add more salt and pepper if desired, then stir until mixed. Place toasted waffles on plates and pour gravy mixture over the waffles.

#2553 - Raspberry Chiffon Pie

(by Shirley McNevich)

1 - 10oz. bag frozen red raspberries (thawed and drained but save the juice)
1 - 3oz. box raspberry Jell-O
3/4 cup boiling water
1/2 cup whipping cream (whipped)
1/4 tsp. salt
2 egg whites
1/4 cup white sugar
1 ready-made graham cracker crust

Thaw and drain the raspberries--pour the juice from the raspberries into a measuring cup and add enough water to the juice to make 2/3 cup of liquid. In a bowl add Jell-O and boiling water--stir well until dissolved. Add the 2/3 cup raspberry juice/water mixture to Jell-O mixture--stir to mix. Cool to room temperature, then refrigerate until it starts to gel. Whip the whipping cream. Remove Jell-O from refrigerator and put it in a mixer--beat the Jell-O mixture until foamy. Remove from mixer--add raspberries and whipped cream--stir to mix. In a mixer add egg whites and salt--beat until soft peaks form. Add white sugar slowly--beat until stiff peaks form. Add egg white mixture to Jell-O mixture--stir until mixed. Pour entire mixture into the graham cracker crust. Refrigerate overnight.