#2937 - Easy Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3/4 cup softened butter
3 eggs
3 cups of 1 - 30oz. can Libby's easy pumpkin pie mix
2/3 cup milk
1/4 cup white sugar
1 tsp. cinnamon

Reserve 1 cup of the yellow cake mix--set aside. In a bowl add remaining yellow cake mix, 1/2 cup butter and 1 egg--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. In mixer add 3 cups pumpkin pie mix and 2 eggs--beat. Add milk--beat. Pour the batter over the crust. In a bowl add the 1 cup reserved yellow cake mix, white sugar, 1/4 cup butter and the cinnamon--mix with a pastry blender to make crumbs. Sprinkle that crumb mixture evenly over the top of the batter. Bake at 350 degrees for 35-45 minutes or until knife inserted into center of cake comes out clean. Cool completely.

#2936 - Oatmeal Walnut Cake

(by Shirley McNevich)

1 cup Quaker quick oats
1 cup boiling water
1/2 stick softened butter
2 cups Domino's dark brown sugar (packed)
2 eggs
1 cup flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins
1 cup chopped walnuts
powdered sugar for sprinkling

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain and set aside. In a bowl add oats and boiling water--stir until mixed, then let stand for 20 minutes. In a mixer add butter and brown sugar--beat. Add eggs--beat. Add cinnamon, ground cloves, baking soda and salt--beat. Add oatmeal--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting and serving.

#2935 - Moist Lemon Pound Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding
4 eggs
1/2 cup canola oil
3/4 cup water
2 cups Domino's powdered sugar
1/3 cup lemon juice

In a mixer add yellow cake mix, lemon pudding mix, eggs, canola oil and water--beat on low until mixed, then beat on medium speed for 10 minutes. Pour batter into a greased and floured 10" tube cake pan. Bake at 350 degrees for 50-55 minutes. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. In a saucepan over medium low heat add powdered sugar and lemon juice--stir until well mixed, then cook/stir until boiling. Once boiling, remove from heat and cool slightly. Use a meat fork to poke holes into the top of the cooled cake. Drizzle the lemon glaze all over the top of the cake and let some drip down the sides.

#2934 - Peanut Butter Dream Squares

(by Shirley McNevich)

Crust: 1/4 cup softened Parkay margarine; 1/2 cup Jif peanut butter; 1 1/2 cups Domino's dark brown sugar (packed); 1 1/3 cups flour

Topping: 2 beaten eggs; 1 tsp. vanilla; 1/2 tsp. baking powder; 3/4 cup Baker's angelflake coconut; 8oz. Nestle's MINI semi-sweet chocolate bits; Domino's powdered sugar for sprinkling

Crust: in a bowl add Parkay, peanut butter, 1/2 cup of the brown sugar and 1 cup of the flour--mix with a pastry blender to make crumbs. Press the mixture into the bottom of a greased 9 x 9 cake pan. Bake at 350 degrees for 10 minutes or until lightly browned. While the crust is baking, in a bowl add beaten eggs, 1 cup brown sugar, 1/3 cup flour, vanilla, baking powder, coconut and mini chocolate bits--stir to mix. When you remove the crust from the oven, spread the coconut mixture evenly all over the top of the hot crust. Return mixture to oven and bake at 350 degrees for 20-25 minutes. Cool completely. Sprinkle powdered sugar all over the top, then cut into bars or squares.

#2933 - Pop Tart Cookie Frosting

(by Shirley McNevich)

2 cups Domino's powdered sugar
2 TBSP milk
1/2 tsp. vanilla
cookie sprinkles or decorative sugar (optional)

In a bowl add powdered sugar, milk and vanilla--stir briskly until frosting gets a glossy look and the mixture thickens. If not thick enough, add a little more powdered sugar and stir again. Use this frosting on cooled cutout sugar cookies. After frosting cookies, let them sit at room temperature until frosting hardens. If using sprinkles or colored sugar, add them right after frosting each cookie because the frosting will harden.

#2932 - Ranch Omelettes

(by Shirley McNevich)

2 TBSP Parkay margarine
1/2 cup finely chopped red bell peppers
1/4 cup chopped onions
8 beaten eggs
1 cup prepared Hidden Valley Ranch milk recipe ranch salad dressing
2 TBSP flour
a pinch of baking soda
3/4 cup shredded Swiss cheese

In a bowl add beaten eggs, ranch dressing, flour, baking soda and Swiss cheese--beat with a whisk until mixed. In a nonstick skillet over medium heat add margarine, chopped red bell peppers and chopped onions--cook/stir over medium heat until peppers are tender. Pour the egg mixture into the skillet--reduce heat to low. Cover with a lid and cook until eggs are no longer runny. Slide the whole mixture on to a serving plate, add salt and pepper as desired, and cut into pie shaped wedges to serve.

#2931 - Brown Sugar Oatmeal Bars

(by Shirley McNevich)

1 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1/4 to 1/2 tsp. salt
1 cup flour (sifted after measuring)
1 cup Quaker quick oats

In a mixer add butter, brown sugar and white sugar--beat. Add egg and salt--beat. Add flour--beat. Remove bowl from mixer--add oats--stir until mixed. Spread the mixture into a greased 8 x 8 cake pan. Bake at 350 degrees for 20 minutes. Cool completely. Cut into bars or squares.

#2930 - Cheap Microwave Popcorn

(Shirley McNevich)

one brown paper lunch bag
1/4 cup GOOD QUALITY popcorn kernels
1/2 tsp. salt
1 tsp. olive oil

In a small bowl add the popcorn kernels and olive oil--stir until kernels are coated. Open a brown lunch bag--dump the coated kernels into the bottom of the bag. Sprinkle the salt evenly over the kernels. Make a 1" fold at the top of the bag, then fold it over a second time. Place the bag upright in a microwave. Microwave on high for 1 minute 50 seconds (you may have to adjust the time; this time is for a 1300 watt microwave). Only recommended for microwaves that have a turning carousel.

#2929 - Brown Sugar Coconut Bars

(by Shirley McNevich)

Crust: 1/2 cup butter; 1 cup flour; 1/2 cup Domino's dark brown sugar (packed)

Topping: 1 cup Domino's dark brown sugar (packed); 2 eggs; 1 tsp. vanilla; 1/2  to 1 cup chopped nuts; 3 TBSP flour; 1/2 tsp. salt; 1 1/2 cups Baker's angelflake coconut

Crust--in a bowl add butter, flour, and 1/2 cup brown sugar--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes or until lightly browned. While it's baking, make the topping--in a bowl add 1 cup brown sugar and eggs--beat with a spoon. Add vanilla, salt and flour--stir until mixed. Add chopped nuts and coconut--stir until mixed. Spread the mixture over the hot crust. Return to oven and bake at 375 degrees for 20-30 minutes. Cool completely. Cut into bars or squares.

#2928 - Corn Flake Bars

(by Shirley McNevich)

1 1/2 cups Kellogg's corn flakes (crushed)
3 TBSP white sugar
1 stick butter (melted)
1 cup chopped nuts
1 - 7oz. bag Baker's angelflake coconut
1 can Eagle brand sweetened condensed milk (NOT evaporated)

Place the corn flakes in a plastic bag and crush them with a rolling pin. In a bowl add crushed corn flakes, white sugar and melted butter--stir until mixed. Add the condensed milk--stir until mixed. Add the chopped nuts and the coconut--stir until mixed. Press the mixture into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 25 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#2927 - Cream of Celery Stroganoff

(by Shirley McNevich)

1lb. cubed beef pieces
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 10.75oz. can Campbell's cream of celery soup
4-8oz. of fresh sliced mushrooms
1 cup Breakstone's sour cream
1/2 to 1 cup water (as needed)
2 tsp. Worcestershire sauce
1 bag cooked/drained egg noodles

In a skillet add cubed beef, salt, pepper, chopped onions and sliced mushrooms--cook/stir over medium heat until beef is browned. Add cream of celery soup, sour cream, 1/2 cup water and Worcestershire sauce--stir until mixed and cook on medium heat until boiling. Once boiling, turn heat back to simmer--simmer for 1 hour, stirring occasionally and adding up to 1/2 cup more water if necessary. When beef is tender and cooked through, serve mixture over cooked/drained egg noodles.

#2926 - Apple Cider Frosting

(by Shirley McNevich)

1/4 cup softened butter
2 cups Domino's powdered sugar
1/8 cup apple cider

In a mixer add softened butter--beat. Add apple cider--beat until mixed. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy. If frosting is too thin, add a little more powdered sugar and beat again. If frosting is too thick, add a little more apple cider and beat again. Recipe can be doubled if needed.

#2925 - Hamburger Macaroni Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 tsp. garlic powder
1 cooked potato (peeled and diced)
3 cups drained/cooked macaroni (measure after cooking)
1 quart home canned tomatoes (or 32oz. of store bought canned tomatoes)
shredded sharp cheddar cheese

In a skillet add ground chuck, salt, garlic powder, pepper and chopped onions--cook/stir until browned, then drain off any grease. Cook macaroni according to box directions with 1 tsp. salt, then drain and measure out 3 cups of cooked macaroni. Boil potato in water with 1/4 tsp. salt, drain and let it cool slightly, then peel the potato and dice it. Grease a 9 x 13 glass baking dish. Spread the ground chuck mixture on the bottom of the baking dish. Spread the diced potatoes over the ground chuck mixture. Spread the cooked macaroni over the potatoes. Pour the tomatoes over the top. Bake at 350 degrees for 35 minutes, remove from oven, sprinkle shredded cheese all over the top, return to oven and bake until cheese is melted and mixture is hot.

#2924 - Strawberry Pineapple Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves
1 - 8oz. can Dole crushed pineapple (well drained)
1 cup sliced fresh strawberries

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Remove bowl from mixer--add drained pineapple and sliced strawberries--stir until mixed. Refrigerate frosting for 15 minutes before frosting a cake.

#2923 - Strawberry Dream Whip Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Refrigerate frosting for 15 minutes before frosting a cake or cookies.

#2922 - Krispy Marshmallow Bars

(by Shirley McNevich)

1 box Duncan Hines chewy fudge brownie mix
1 - 10.5oz. bag mini marshmallows
1 1/2 cups Nestle's semi-sweet chocolate bits
1 cup Jif creamy peanut butter
1 TBSP butter
1 1/2 cups rice krispies cereal

Prepare brownies according to box directions, baking them in a 9 x 13 cake pan. Remove from oven--spread all of the mini marshmallows over the hot brownies. Return to oven and bake 3 minutes longer so marshamallows will melt. Remove from oven and set aside. In a saucepan over low heat add chocolate bits, peanut butter and butter--cook/stir until melted and smooth. Remove from heat--add rice krispies cereal--mix well. Spread the hot mixture all over the marshmallow layer. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2921 - Chopped Peanut Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking powder
1/8 tsp. salt
1 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 1/2 cups chopped peanuts

In a mixer add softened butter and brown sugar--beat. Add eggs and vanilla--beat. Add baking powder and salt--beat. Slowly add four--beat. Remove bowl from mixer--add chopped peanuts--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Flatten the cookies slightly using your fingers. Bake at 350 degrees for 8-12 minutes.

#2920 - Cream Cheese Peanut Butter Cake

(by Shirley McNevich)

Crust: 1/2 cup Parkay margarine; 1 cup flour; 1/2 cup chopped nuts

Batter: 8oz. Philadelphia cream cheese (softened); 1/4 cup milk; 1 3/4 cups Domino's powdered sugar; 1 cup Jif peanut butter; 8oz. Cool Whip (thawed)

Topping: 2 3/4 cups milk; 2 - 3oz. boxes Jell-O instant chocolate pudding; Nestle's mini chocolate bits

In a bowl add Parkay, flour and chopped nuts--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes or until browned. Cool completely. In a mixer add cream cheese and 1/4 cup milk--beat. Add powdered sugar--beat. Add peanut butter--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Pour the mixture over the cooled crust. In a mixer add 2 3/4 cups milk and both boxes of instant chocolate pudding--beat until thickened. Spread the chocolate pudding over the top of the cream cheese mixture. Sprinkle some mini chocolate bits all over the top of the pudding. Refrigerate until cold.

#2919 - Chocolate Chip Butterscotch Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
3/4 cup Hershey's cocoa
1/2 to 1 tsp. salt
1 tsp. baking soda
2 tsp. cornstarch
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 1/4 cups Nestle's semi-sweet chocolate bits
1 1/4 cups Nestle's butterscotch chips

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add cocoa--beat. Add salt, baking soda and cornstarch--beat. Add vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add semi-sweet and butterscotch chips--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 7 minutes for soft cookies, 8-10 minutes for harder cookies. Let stand 2 minutes before removing cookies from cookie sheets. Place them on paper towels to cool completely.

#2918 - Peanut Butter Butterscotch Cookies

(by Shirley McNevich)

1 stick softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 1/4 cups Jif smooth peanut butter
2 cups Nestle's butterscotch chips (1 cup melted; 1 cup NOT melted)
1 egg
2 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
small bowl of white sugar for rolling

In a mixer add softened butter, brown sugar and white sugar--beat. Add peanut butter--beat. Melt 1 cup butterscotch chips according to bag directions and add to batter--beat. Add egg, vanilla, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add 1 cup butterscotch chips--stir until mixed. Roll a dough ball about the size of a quarter in your hands, then roll it in the bowl of white sugar. Place it on a greased cookie sheet. Repeat with all dough--the cookies will spread when baking, so put the dough balls at least 2" apart. Bake at 350 degrees for 9-11 minutes. They are a soft cookie, so let them sit a few minutes before removing them from the cookie sheets. Place them on paper towels to cool.