#2753 - Pineapple Walnut Pie

(by Shirley McNevich)

2 ready-made graham crackers crusts
1 can Eagle brand condensed milk (NOT evaporated)
1 - 16oz. Cool Whip (thawed)
1 medium can Dole crushed pineapple (drained)
6oz. walnuts (finely chopped)

In a mixer add condensed milk and Cool Whip--beat until smooth. Remove from mixer--add drained pineapple and chopped walnuts--stir until mixed. Scoop half of the mixture into each of the pie crusts. Refrigerate overnight.

#2752 - BBQ Kielbasa

(by Shirley McNevich)

1 onion (chopped)
1 TBSP butter
1lb. kielbasa (sliced into coin shaped pieces)
1 cup Heinz ketchup
1/2 cup Domino's dark brown sugar (packed)
2 TBSP Worcestershire sauce

In a saucepan add the kielbasa pieces--cover them with water, turn heat to medium and bring to a boil. Once water is boiling, cook the kielbasa pieces for 10 minutes. Remove from heat and drain. In a skillet add the butter and chopped onions--cook/stir over medium low heat until onions are tender. Add the ketchup, brown sugar, Worcestershire sauce and kielbasa pieces--cook/stir and bring to a boil over medium heat. Once boiling, turn heat back to simmer and simmer for 5 minutes or until mixture is hot.

#2751 - Cheeseburger Dip

(by Shirley McNevich)

1lb. Velveeta cheese (cubed)
1 - 10oz. can Rotel diced tomatoes with green chilies
1 cup shredded mozzarella cheese
1/2lb. ground beef
1 tsp. salt
1/2 tsp. pepper
1/2 cup diced onions

In a skillet over medium heat add ground beef, salt, pepper and diced onions--cook/stir until meat is browned. Scoop the beef mixture into a crockpot and add the Rotel, mozarella cheese and Velveeta cubes--stir. Place the lid on the crockpot--cook on low (simmer) for 2 hours. When ready to serve, stir first, then place some of the mixture into a serving bowl (keeping the rest warming in the crockpot). Serve with tortilla chips or Italian bread pieces.

#2750 - Vegetable Spinach Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 envelope Lipton recipe secrets vegetable soup mix
1 - 10oz. box frozen spinach (thawed and drained)
1 cup shredded sharp cheddar cheese
1 small can water chestnuts (drained)

In a bowl add mayo, sour cream, vegetable soup mix, thawed/drained spinach, shredded cheese and drained water chestnuts--stir until mixed. Pour mixture into a greased casserole dish. Bake at 375 degrees for 15 minutes or until hot. Serve hot dip with small pieces of garlic bread.

#2749 - White Pickled Eggs

(by Shirley McNevich)

12 hard boiled eggs
4 cups white vinegar
1 tsp. salt
1 large onion (chopped)
1/3 cup white sugar
1 TBSP pickling spice

Peel the hard boiled eggs, rinse them with water to remove any leftover shells and place them all in a 1 gallon glass jar--set aside. In a saucepan add white vinegar, salt, chopped onions, white sugar and pickling spice--cook/stir over medium heat until boiling. Once boiling, cook for 5 more minutes. Remove from heat--pour the juice mixture slowly over the eggs. If all of the eggs are not covered with juice, add enough water so all of them are covered. Place the lid on the glass jar--shake gently to mix the water into the juice and then let them sit on the counter for 24 hours. Place the jar in the refrigerator and keep cold.

#2748 - Christmas Toffee

(by Shirley McNevich)

2 cups Quaker quick oats
1/2 cup butter (melted)
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1 1/2 tsp. vanilla
1/3 cup Kayro dark corn syrup
1 1/2 cups Nestle's semi-sweet chocolate bits (melted)
1 cup very finely chopped roasted peanuts

In a bowl add oats and melted butter--stir. Add brown sugar, salt, vanilla and corn syrup--stir well. Press the mixture firmly into the bottom of a greased fudge pan (7" x 11"). Bake at 450 degrees for 12 minutes. Cool completely, then refrigerate until cold. Invert the fudge pan on to a cutting board and tap the bottom of the pan until the mixture falls out. Melt 1/2 of the chocolate bits according to bag directions and spread it over the top of the candy mixture. Sprinkle 1/2 of the chopped peanuts over the melted chocolate. Cool completely, then refrigerate until cold. Melt the rest of the chocolate and spread it over the opposite side of the candy mixture. Sprinkle the rest of the chopped peanuts over the melted chocolate. Cool completely, then refrigerate until cold. Break the mixture into pieces to serve. Keep refrigerated.

#2747 - Hot Bologna

(by Shirley McNevich)

1 - 1 gallon glass jar with a lid (NOT plastic)
1 - 32oz. bottle white vinegar
1/2 bottle Louisville hot sauce (optional)
1 - 2.75oz. bottle crushed red peppers
2 rings bologna (plain OR garlic)

Cut the bologna into coin shaped slices (about 3/8" thick) and remove the skin from each piece. Place all of the bologna slices into the jar. Add the white vinegar and the crushed red peppers. Optional--add the 1/2 bottle hot sauce. Fill the rest of the jar with water (almost to the top). Place the lid on the jar and shake well. Refrigerate the mixture for 3 days before eating the bologna pieces.

#2746 - Pudding Peanut Clusters

(by Dorothy Hafer - friend)

1 - 3oz. box Jell-O chocolate pudding mix (NOT instant)
1 cup white sugar
1 TBSP butter
1 cup salted roasted peanuts
1/2 cup Carnation evaporated milk (NOT condensed)
1 tsp. vanilla

In a saucepan add pudding mix and white sugar--slowly add the milk. Cook/stir over medium heat and add butter--cook/stir until boiling. Once boiling, reduce heat to simmer and cook/stir for 3 minutes. Remove from heat--add vanilla and peanuts--stir until mixed, then keep stirring until mixture thickens and mixture begins to lose it's glossy look. Drop by spoonfuls into clusters on to wax paper lined cookie sheets. Cool completely.

#2745 - Beef Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. bag shredded sharp cheddar cheese (room temperature)
1/2 TBSP horseradish
1/8 tsp. garlic salt
1/2 tsp. Tabasco sauce
4oz. dried beef (chopped)

In a bowl add cream cheese, horseradish, garlic salt and Tabasco sauce--stir to mix. Add the shredded cheddar cheese--stir until mixed. Chill the mixture for 1 hour. Remove from refrigerator, form the mixture into a ball. Place a piece of wax paper on your counter and spread the chopped dried beef over the wax paper. Roll the cheese ball all over the dried beef so that the outside of the cheese ball is covered with dried beef. Place on a serving dish and serve with good quality crackers.

#2744 - Baked Cheese Dip

(by Shirley McNevich)

12oz. white cheddar cheese (shredded)
1 cup mayo
1 small onion (finely chopped)

In a bowl add shredded cheese, mayo and chopped onions--stir to mix. Spread the mixture into a greased pie plate. Bake at 350 degrees for 20 minutes. Serve immediately with Triscuit crackers or other good quality crackers.

#2743 - Triple Berry Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 stick softened butter
1/4 cup red raspberries
1/4 cup blueberry halves
1/4 cup chopped strawberries
2 cups Domino's powdered sugar (more if needed)
2 tsp. vanilla
milk (if needed)

In a mixer and cream cheese and softened butter--beat until mixed, then beat on high for 2-3 minutes. Add powdered sugar, vanilla and raspberries--beat until mixed, then beat on high for 2 minutes. 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. Remove bowl from mixer--add blueberry halves and chopped strawberries--stir until mixed. Use as frosting on a white cake.

#2742 - Brown Sugar Angelfood Cake

(by Shirley McNevich)

1 1/2 cups egg whites
1 3/4 cups Domino's dark brown sugar (packed)
1 cup CAKE flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/2 tsp. salt

In a bowl add egg whites--let them sit on the counter for 30 minutes or until room temperature. Into a bowl sift 1 cup of the brown sugar and all of the cake flour. Once sifted, sift it AGAIN, then set aside. In a mixer add the egg whites, cream of tartar, vanilla and salt--beat on medium speed until soft peaks form. Slowly add 3/4 cup brown sugar (2 TBSP at a time) while beating mixture. Once all of the brown sugar has been added, beat on high speed until mixture is stiff. Slowly add the sifted cake flour/brown sugar mixture--beat. Spoon the batter into an ungreased angelfood cake pan. Use a tableknife to cut through the batter to eliminate any trapped air. Bake on the lowest rack of your oven at 350 degrees for 25-30 minutes. Frost or glaze as desired.

#2741 - Mini Chip Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs1/2 tsp. salt
1 1/4 tsp. baking soda
3 cups flour
1 bag Nestle's MINI semi-sweet chocolate bits

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla and eggs--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add mini chips--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes (less time for chewy cookies, more time for hard cookies).

#2740 - Nutty Craisin Cookies

(by Shirley McNevich)

1 cup Crisco shortening
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 cup Quaker quick oats
3 cups flour
1 1/2 cups craisins OR dried cranberries
1 cup chopped pecans

In a saucepan add the craisins--cover with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla, salt, baking soda and oats--beat. Slowly add flour--beat. Remove bowl from mixer--add drained craisins and chopped pecans--stir to mix. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2739 - Chocolate Butterscotch Rice Krispy Treats

(by Shirley McNevich)

1 cup clear Kayro corn syrup
1 cup white sugar
1 cup Jif peanut butter
6 cups Rice Krispies cereal
1 cup Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch bits

In a saucepan over medium heat add Kayro and white sugar--cook/stir until boiling. Once boiling, remove from heat--add peanut butter and stir until mixed and smooth. Add the rice krispies--stir until mixed. Spread the mixture into a greased 9 x 13 cake pan. Melt the chocolate bits according to bag directions--drizzle all over the top of the rice krispies. Melt the butterscotch bits according to bag directions--drizzle all over the top of the rice krispies. Cool slightly, then cut into squares before they completely cool (or they will be very difficult to cut).

#2738 - Pickled Carrot Sticks

(by Shirley McNevich)

1lb. carrot sticks
1 cup apple cider vinegar
1/4 cup white sugar
1 1/4 cups water
1 1/2 TBSP dill seeds
1 1/2 TBSP salt + 1 tsp. salt
2 garlic cloves (crushed)

Fill a pot 3/4 full with water and 1 tsp. salt--bring to a boil. Once boiling, add the carrot sticks--cook/stir for 1 minute, then rinse the carrots with cold water and drain them. In a saucepan over medium heat add the water, vinegar, dill seeds, 1 1/2 TBSP salt and crushed garlic cloves--cook/stir until boiling, then cook/stir for 2 minutes. Remove from heat. Place drained carrot sticks in a bowl, then pour the hot vinegar mixture over the carrots. Let the mixture cool to room temperature, then cover the bowl and refrigerate the mixture for 24 hours before eating the carrots.

#2737 - Scratch Apple Cake

(by Shirley McNevich)

3 eggs
1 2/3 cups white sugar
1 cup canola oil
2 tsp. vanilla
1 1/4 tsp. baking soda
1/2 tsp. cinnamon
2 cups flour
6 baking apples (washed, peeled, cored and thinly sliced)
Domino's powdered sugar for sprinkling

In a mixer add eggs and white sugar--beat. Add canola oil, vanilla, baking soda and cinnamon--beat. Slowly add flour--beat. Remove from mixer--add apple slices--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 50-60 minutes. Cool completely. Sprinkle powdered sugar over the top before serving.

#2736 - Wafer Cookies

(by Shirley McNevich)

2 cups Crisco shortening
2 cups white sugar
4 eggs
2 tsp. salt
2 tsp. vanilla
3 cups flour

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt and vanilla--beat. Slowly add flour--beat. Drop by teaspoonfuls on greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. When ready to serve, place a TBSP or more of ice cream in between two cookies to make a sandwich.

#2735 - Blackberry Cream Cheese Frosting

(by Shirley McNevich)

1/2 cup softened Philadelphia cream cheese
1/4 cup blackberry preserves (NOT jelly)

In a mixer add cream cheese--beat. Add blackberry preserves--beat until mixed, then beat for 3 minutes on high speed.

#2734 - Vanilla Milk Frosting

(by Shirley McNevich)

2 egg whites
4 TBSP flour
1 1/2 cups Crisco shortening
1 tsp. vanilla
4 tsp. milk
1lb. Domino's powdered sugar

In a mixer add egg whites, flour, Crisco, vanilla and milk--beat. Slowly add powdered sugar--beat until mixed, then beat until fluffy. This makes enough frosting for several cakes, so you can refrigerate or freeze the leftovers, or you can cut the recipe ingredients in half.