#2845 - Chocolate Maple Bars

(by Shirley McNevich)

1 1/2 cups flour
2/3 cup white sugar
1/2 tsp. salt
3/4 cup cold butter (cut into small pieces)
2 beaten eggs
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 1/2 tsp. maple flavoring
2 cups chopped nuts
1 cup Nestle's semi-sweet chocolate bits

In a bowl add flour, white sugar and salt--stir. Add the cold butter--mix with a pastry blender to make crumbs. Add 1 beaten egg--stir well. Press the mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 25 minutes. In a mixer add condensed milk, 1 egg and maple flavoring--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. When crust is baked, remove from oven and sprinkle the chocolate bits all over the top. Spread the condensed milk mixture all over the top. Return to oven and bake at 350 degrees for 20-25 more minutes. Cool completely. Cut into bars or squares.

#2844 - Coffee Brownie Bars

(by Shirley McNevich)

1/2 cup butter (melted)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. instant coffee dissolved in 1 TBSP warm water
2 eggs
1 cup Bisquick
1/2 cup Hershey's cocoa
2 tsp. vanilla
1 cup chopped nuts (optional)
Frosting: 3 TBSP softened Parkay margarine; 1 TBSP Hershey's cocoa; 2 tsp. instant coffee dissolved in 1 TBSP warm water; 1 1/2 cups Domino's powdered sugar; water if needed

In a mixer add melted butter, 2 tsp. instant coffee/warm water and eggs--beat. Add Bisquick, 1/2 cup cocoa and vanilla--beat. Add condensed milk--beat. Add chopped nuts--beat. Spread batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a saucepan over low heat add Parkay--melt. Add 1 TBSP cocoa--stir. Add 2 tsp. instant coffee/warm water--stir. Remove from heat--add powdered sugar--stir until spreadable. If too thick add a little water and stir again. Frost the cooled mixture. Cut into bars or squares.

#2843 - Cream Cheese Streussel Bars

(by Shirley McNevich)

1 3/4 cups flour
1 1/2 cups Domino's powdered sugar
1/2 cup Hershey's cocoa
1 cup cold butter
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 egg
2 tsp. vanilla
1/2 cup chopped nuts

In a bowl add flour, powdered sugar and cocoa--stir to mix. Cut the cold butter into pieces and add to the flour mixture--mix with a pastry blender to make crumbs. Reserve 2 cups of the crumb mixture. Press the remaining crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes. In a mixer add cream cheese--beat. Add condensed milk--beat until smooth. Add egg and vanilla--beat. Spread the cream cheese mixture over the warm crust. Add the chopped nuts to the reserved 2 cups of crumbs--stir to mix. Sprinkle the crumb nut mixture all over the top of the cream cheese mixture. Bake at 350 degrees for 25 minutes. Cool completely. Cut into bars or squares.

#2842 - Chicken Cabbage

(by Shirley McNevich)

1 head of cabbage (washed, cut into quarters, and cored)
2 TBSP butter (NO substitutes)
2 TBSP olive oil
1/2 tsp. salt
1/2 tsp. Lowry's seasoned salt
fresh black ground pepper (to your taste)
2 cups chicken broth

On a cutting board, slice the four cored cabbage pieces into 1/2" thick slices. In a Dutch oven add butter, olive oil, salt, seasoned salt, and fresh ground black pepper--turn heat to medium while stirring. As soon as butter melts, add all of the cabbage. Pour the chicken broth over the cabbage--cook/stir over medium heat until chicken broth starts to boil. Once boiling, turn heat to simmer. Place the lid on the Dutch oven and cook on simmer just until cabbage is tender.

#2841 - Buttery Shortbread Cookies

(by Shirley McNevich)

2 sticks softened butter (NO substitutes)
1/2 cup Domino's powdered sugar
2 cups flour
1/4 tsp. salt

In a mixer add butter--beat until smooth. Slowly add powdered sugar--beat until light and fluffy. Slowly add flour and salt--beat until mixed, then beat well. Roll the dough on to a floured counter to 1/4" thick. Cut the dough into 1" x 2" rectangles. Place them on ungreased cookie sheets. Prick each cookie a few times with the tines of a fork. Bake at 350 degrees for 20-25 minutes or until lightly browned around the edges. Cool slightly before removing cookies from cookie sheet. Place them on paper towels to cool completely.

#2840 - Parmesan Cheese Sauce

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (cubed and softened)
3/4 cup milk
1/2 cup grated Parmesan cheese
pepper (to your taste)
any cooked/drained pasta

In a microwave safe bowl add cream cheese, milk and Parmesan cheese--microwave on medium heat in two minute increments--stir after each two minutes. Usually takes about 6-8 minutes total. When sauce is hot and creamy, spread sauce over cooked/drained pasta.

#2839 - Mini Chocolate Cheesecake

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1/2 + 1/4 cup Nestle's mini semi-sweet chocolate bits

In a mixer add cream cheese and white sugar--beat. Add vanilla and eggs--beat until smooth. Remove from mixer--add 1/2 cup mini chocolate bits--stir until mixed. Pour batter into the graham cracker crust. Sprinkle 1/4 cup mini chocolate bits evenly over the top. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2838 - Chocolate Cherry Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
4 squares Baker's semi-sweet baking chocolate (melted)
1 - 21oz. can cherry pie filling

In a mixer add cream cheese and white sugar--beat. Add vanilla and eggs--beat. Add melted chocolate--beat. Pour batter into the graham cracker crust. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold, then remove from refrigerator and spread the cherry pie filling over the top. Return to refrigerator until cold.

#2837 - Vanilla Pumpkin Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a dash of ground cloves
a dash of nutmeg

In a mixer add cream cheese and white sugar--beat. Add eggs and vanilla--beat. Add pumpkin, cinnamon, ground cloves and nutmeg--beat until mixed, then beat on high speed until smooth. Pour batter into the graham cracker crust. Bake 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2836 - Easy Vanilla Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs

In a mixer add cream cheese--beat. Add white sugar, vanilla and eggs--beat until mixed, then beat on high until very smooth. Pour batter into graham cracker crust. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2835 - Lemon Coconut Whip

(by Shirley McNevich)

2 cups Breakstone's sour cream
1 - 3oz. box Jell-O INSTANT lemon pudding mix
1 1/3 cups Baker's angelflake coconut
1 - 8oz. can Dole crushed pineapple (DO NOT drain)

In a bowl add sour cream and lemon pudding mix--stir. Add coconut and pineapple/juice--stir well. Place mixture into a serving bowl and refrigerate until cold.

#2834 - Apricot Salad

(by Shirley McNevich)

1 - 17oz. can apricot halves (drained but save the syrup)
1 - 3oz. box apricot Jell-O
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 1/3 cups Baker's angelflake coconut

Chop the apricot halves into bite sized pieces. In a bowl add apricot Jell-O and boiling water--stir until dissolved. Add 3/4 cup of the reserved apricot syrup to the Jell-O mixture--stir. In a mixer add cream cheese--beat. Slowly add Jell-O mixture to the cream cheese mixture while beating, then beat until smooth. Refrigerate the cream cheese mixture until it starts to thicken, then remove from refrigerator and add the apricot pieces and coconut--stir until mixed. Pour the mixture into a serving dish, then refrigerate until cold and firm.

#2833 - Sausage and Beans

(by Shirley McNevich)

1/2 lb. sausage (regular, Italian or hot)
1/2 cup chopped onions
1 garlic clove (minced)
1 - 15oz. can Italian style chopped tomatoes
1 - 16oz. can kidney beans (drained)
1 - 8oz. can Hunt's tomato sauce
1/2 tsp. chili powder (optional)

In a skillet add sausage, onions and minced garlic--cook over medium heat until both sides of sausage are browned and onions are caramelized. Drain off any fat, then cut the sausage into coin shaped pieces and return them to the skillet. Add chopped tomatoes, drained kidney beans, tomato sauce and chili powder to the sausage pieces--cook/stir over medium heat until hot and thickened.

#2832 - Sweet German Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
4oz. Baker's sweet German chocolate (melted according to package directions)
4 eggs
3/4 cup water
1/2 cup Breakstone's sour cream
1/4 cup canola oil
Frosting: 3/4 cup Kayro lite corn syrup; 1 - 6oz. box Jell-O vanilla INSTANT pudding mix; 1 cup Carnation evaporated milk (NOT condensed); 2 cups Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add cake mix, 3 oz. box vanilla pudding, eggs and water--beat. Add melted chocolate, sour cream and canola oil--beat until mixed, then beat on medium speed for 4 minutes. Pour batter evenly into three greased and floured 9" round layer cake pans. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool cakes for 15 minutes, then remove cakes from pans and cool completely. Frosting: in a mixer add lite corn syrup, 6oz. box vanilla pudding--beat. Add evaporated milk--beat. Remove from mixer--add coconut and chopped nuts--stir to mix. Place first cake on a cake plate--frost completely. Add second cake on top--frost completely. Add last cake on top--frost completely.

#2831 - Cheerios Squares

(by Shirley McNevich)

3 TBSP Parkay margarine
6 cups mini marshmallows
1/2 cup Jif peanut butter
5 cups Cheerios cereal
1 cup M&M's candies
1/4 to 1/2 cup Nestle's semi-sweet chocolate bits (melted according to bag directions)

Butter a 9 x 13 glass baking dish. In a microwave safe bowl add Parkay--microwave until melted. Remove from microwave--add mini marshmallows and stir. Return to microwave--heat on high for 1 minute, then stir the mixture. Microwave for another 1 minute, then stir until smooth. Add peanut butter--stir until smooth. Add Cheerios and M&M's--stir until mixed. Spread mixture into the buttered baking dish. Melt chocolate bits according to bag directions--drizzle melted chocolate all over the top. Cool completely. Cut into squares.

#2830 - Pizza Sloppy Joes

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
oregano (your choice of amount)
1 onion (chopped)
1 jar of your favorite pizza sauce
8 slices of American cheese
pepperoni slices
8 hamburger rolls
butter

Open each hamburger roll, butter both top and bottom half of each roll, and place them close together (butter side up) on a cookie sheet. In skillet add ground chuck, salt, pepper, oregano and chopped onions--cook/stir over medium heat until meat is browned. Drain any fat off of the ground chuck mixture. Spoon the ground chuck mixture on the bottom half of each hamburger roll. Spoon pizza sauce, pepperoni slices and one slice of cheese on top of the ground chuck mixture on each roll. Bake at 350 degrees for 8-10 minutes.

#2829 - Cinnamon Funnel Cakes

(by Shirley McNevich)

1 cup flour
1 tsp. baking powder
1/8 tsp. salt
2 TBSP white sugar
1 egg
3/4 cup milk
canola oil for frying
Topping: 1 tsp. cinnamon; 1/3 cup Domino's powdered sugar

In a bowl add egg--beat. Add milk, baking powder, salt, white sugar and flour--stir with a whisk until mixed. Fill an iron skillet 1/4 full with canola oil. Heat very high until oil is very hot. Using a funnel, cover one end of funnel with your finger. Fill funnel with batter. With funnel over pan, remove finger and start letting batter hit oil. Go in all directions so funnel cake will stay together.

Using a large fork, lift up slightly to look at bottom of funnel cake. When bottom is golden brown, flip and cook other side. Place funnel cakes on paper plates. In a bowl add cinnamon and powdered sugar--stir until mixed. Sprinkle cinnamon sugar mixture over the top of the funnel cakes.

#2828 - Mocha Chocolate Cake

(by Shirley McNevich)

2 cups white sugar
3/4 cup canola oil
2 eggs
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3/4 cup Hershey's cocoa
3/4 cup milk
2 cups + 2 heaping TBSP flour
1 cup boiling water
3 tsp. instant coffee

In a mixer add white sugar, canola oil and eggs--beat. Add baking powder, baking soda and salt--beat. Add cocoa and milk--beat. Add flour--beat. Remove bowl from mixer. In a cup add the boiling water and instant coffee--stir until mixed. Add coffee mixture to batter--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2827 - Pumpkin Cupcakes

(by Shirley McNevich)

4 eggs
1 - 15oz. can Libby's canned pumpkin
1 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1 cup canola oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups flour

Frosting: 1 - 3oz. softened Philadelphia cream cheese; 1/4 cup softened butter; 1 tsp. vanilla; 2 cups Domino's powdered sugar

In a mixer add eggs, white sugar and brown sugar--beat. Add oil--beat well. Add pumpkin--beat. Add baking powder, baking soda, cinnamon, ginger, nutmeg and salt--beat. Slowly add flour--beat. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese, butter and vanilla--beat well. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy. Frost the cupcakes.

#2826 - Rich Chocolate Cake

(by Shirley McNevich)

2 cups + 2 heaping TBSP flour
2 cups white sugar
2/3 cup Hershey's cocoa
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 cup canola oil
1 cup milk
2 eggs
2 tsp. vanilla
1 cup boiling water

In a mixer add flour, white sugar, cocoa, baking powder, baking soda, salt, canola oil, milk, eggs, and vanilla--beat on low until moistened, then beat on medium speed for 1 minute. Remove from mixer--add boiling water--stir to mix. Pour batter into greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.