#3029 - Velveeta Cheese Soup

(by Shirley McNevich)

1/2 cup diced carrots
1/2 cup chopped onions
1/2 cup diced celery
1/2 cup chopped fresh parsley
3 TBSP chicken bouillon cubes
1 cup diced red potatoes
1 cup chopped cooked ham
1 tsp. salt
1/2 tsp. pepper
1 quart water
1 quart whole milk
3/4 cup flour mixed with 3/4 cup milk
1 cup Velveeta cheese (melted)

In a Dutch oven add diced carrots, diced celery, chopped onions, chopped parsley, chicken bouillon cubes, red potatoes, cooked ham, salt, pepper and the water--cook/stir over medium heat until vegetables and potatoes are tender. Add the 1 quart of milk--stir until mixed, then turn heat to simmer. In a bowl add the flour and the 3/4 cup milk--stir until smooth. Pour the flour mixture into the soup mixture--cook/stir until hot and soup thickens. Once thickened, add the melted Velveeta cheese--cook/stir until hot and smooth.

#3028 - Potato Cheese Soup

(by Shirley McNevich)

2 TBSP butter
1/3 cup chopped celery
1/3 cup chopped onions
4 cups diced/peeled potatoes
3 cups chicken broth
2 cups milk
1/4 tsp. pepper
1/4 tsp. paprika
1 tsp. salt (optional--only use if chicken broth isn't salty enough)
2 cups shredded cheddar cheese
1/2 cup chopped fresh parsley

In a Dutch oven medium heat add butter--melt. Add chopped celery, chopped onions and chopped parsley--cook stir until onions are tender. Add chicken broth and diced potoatoes--cover and simmer until potatoes are tender. Stir, then remove from heat. Pour the mixture (half or a third at a time) into a blender--use chop setting until mixture is smooth. Repeat with all of the potato mixture. Return all of the potato mixture to the Dutch oven. Add milk, pepper, paprika and salt--return Dutch oven to medium heat--stir. Add the shredded cheddar cheese--cook and stir until cheese is melted and soup is hot and smooth. Serve immediately.

#3027 - Root Beer Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/4 cups A&W root beer (cold)
1/4 cup canola oil
2 eggs

In a mixer add white cake mix, cold root beer and canola oil--beat. Add eggs--beat until mixed, then beat on medium speed for 2 minutes. 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. If you want a stronger root beer flavor, in addition to the root beer you can also add some McCormick root beer extract.

#3026 - Pie Crumb Topping

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 cup flour
1/4 cup cold butter (cut into small pieces)

In a bowl add brown sugar, flour and cold butter pieces--mix with a pastry blender to make crumbs. Sprinkle the crumb topping all over the top of any pie before baking instead of topping the pie with a second pie crust.

#3025 - Vanilla Pudding Frosting

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1 cup cold milk
1/4 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)

In a mixer add pudding mix, cold milk and powdered sugar--beat on low speed until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add Cool Whip--stir until blended. If too thin for spreading, refrigerate until mixture is spreadable OR add a little more powdered sugar and beat again. Once you frost a cake or cupcakes with this frosting, keep them refrigerated.

#3024 - Chocolate Pudding Frosting

(by Shirley McNevich)

1 - 3oz. box Jell-O chocolate INSTANT pudding mix
1 cup cold milk
1/4 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)

In a mixer add pudding mix, cold milk and powdered sugar--beat on low speed until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add Cool Whip--stir until blended. If too thin for spreading, refrigerate until mixture is spreadable OR add a little more powdered sugar and beat again. Once you frost a cake or cupcakes with this frosting, keep them refrigerated.

#3023 - Crunchy Fudge

(by Shirley McNevich)

2 cups white sugar
1 cup milk
2 cups Fluff marshmallow creme
1 - 12oz. jar Jif crunchy peanut butter
1 tsp. vanilla

Line a 9" square pan with foil. In a saucepan over medium low heat add white sugar and milk--cook/stir until boiling. Continue cooking/stirring for 5 minutes or until candy thermometer reaches 238 degrees. Remove from heat--add Fluff, peanut butter and vanilla-stir until well blended. Pour mixture into the foil lined pan. Cool completely until set. If not completely set, refrigerate until firm. Remove fudge from pan, peel off the foil, and cut fudge into squares.

#3022 - Coconut Peanut Butter Cookies

(by Shirley McNevich)

1/2 cup softened butter (NO substitutes)
1/3 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1 egg
1/2 cup Jif peanut butter
1 - 3oz. box Jell-O coconut cream instant pudding mix
1/2 cup Baker's angelflake coconut
2/3 cup flour
1 tsp. baking powder
1/4 tsp. salt

In a bowl add butter, white sugar and brown sugar--beat. Add egg--beat. Add peanut butter--beat. Add the coconut cream pudding mix powder and the coconut--beat. Add baking powder and salt--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Bake at 350 for 8 minutes or until edges are lightly browned (if you want them crispy rather than chewy, you can bake them 2-3 minutes longer). Cool cookies for 8-10 minutes before transferring them to paper towels. Cool completely.

#3021 - Cornflake Candy

(by Shirley McNevich)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif peanut butter
6 cups Kellogg's cornflakes cereal
1 cup chopped peanuts

In a large bowl add cornflakes and peanuts--stir to mix. In a saucepan over medium heat add corn syrup and white sugar--cook/stir until boiling. Remove from heat--add peanut butter--stir until melted and smooth. Grease a 9 x 13 glass baking dish. Pour the syrup mixture over the cornflake mixture--stir until well coated. Press the cornflake mixture into the greased baking dish. Cool for 5 minutes, then cut into squares.

#3020 - Pineapple Bars

(by Shirley McNevich)

2 eggs
2 cups white sugar
1/2 tsp. salt
2 tsp. baking powder
2 cups flour
1 - 20oz. can Dole crushed pineapple (drained)
Frosting: 1 stick softened butter; 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 2 cups Domino's powdered sugar

In a mixer add eggs and white sugar--beat. Add salt and baking powder--beat. Add drained pineapple--beat. Slowly add flour--beat. Pour the mixture 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 and cream cheese--beat. Add vanilla--beat. Slowly add powderd sugar--beat until mixed, then beat until spreadable. Frost the top of the cooled mixture. Cut into bars or squares.

#3019 - Coconut Walnut Cookies

(by Shirley McNevich)

2 cups flour
1 cup white sugar + extra for rolling
1 tsp. baking powder
1 tsp. baking soda
1 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 1/2 cups Quaker quick oats
1 cup chopped black walnuts
1 cup Baker's angelflake coconut

Place some white sugar in a bowl--set aside. In a mixer add Crisco, brown sugar and 1 cup white sugar--beat. Add eggs--beat. Add vanilla, baking powder, baking soda--beat. Add oats--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped black walnuts and coconut--stir until mixed. Form 1" dough balls and roll them in the bowl of white sugar. Place dough balls on greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned.

#3018 - White Strawberry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
16oz. fresh or frozen strawberries (washed, drained and cut into small pieces)
1/2 cup water
2 eggs
3 TBSP flour
3/4 cup canola oil
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, strawberry Jell-O powder, 1/2 of the strawberry pieces, water, eggs, flour and canola oil--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the thawed Cool Whip and the other 1/2 of the strawberry pieces--stir until mixed, then refrigerate the frosting for 2 hours. Frost the cake with the chilled Cool Whip frosting mixture. Refrigerate until cold.

#3017 - Vanilla Blueberry Crisp

(by Shirley McNevich)

1 pint fresh blueberries
1/2 cup white sugar
2 TBSP flour + 1 cup flour
1/4 tsp. salt + 1/2 tsp. salt
1/2 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1 tsp. vanilla
1 stick butter
cinnamon for sprinkling (optional)

In a bowl add blueberries, 1/2 cup white sugar, 2 TBSP flour and 1/4 tsp. salt--toss to mix. Spread the mixture on the bottom of a greased 8 x 8 baking pan. In a separate bowl add 1 cup flour, 1/2 tsp. salt, quick oats, brown sugar, vanilla and butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the blueberry mixture. Optional: sprinkle cinnamon lightly all over the top. Bake at 350 degrees for 40-50 minutes. Cool completely. Serve with good quality vanilla ice cream.

#3016 - Caramel Marshmallows

(by Shirley McNevich)

1 bag Kraft caramels (unwrapped)
1 can Eagle brand condensed milk (NOT evaporated)
1 stick butter
1 bag campfire sized marshmallows
2 cups crushed Rice Krispies cereal (more if necessary)
toothpicks

Crush the rice krispies cereal and put the crushed cereal in a bowl--set aside. Place wax paper on a cookie sheet. Put a toothpick in each marshmallow and place them on the cookie sheet. Freeze the marshmallows for 1 hour. In a saucepan over medium low heat add caramels, condensed milk and butter--cook/stir until melted and smooth. Remove marshmallows from the freezer. Hold the toothpick of a marshmallow and dip it in the caramel mixture to coat, then dip one half of the coated marshmallow into the crushed rice krispies and set it back on the wax paper. Repeat with all marshmallows. Cool until caramel hardens. If the caramel doesn't harden enough, keep the coated marshmallows frozen. If frozen, let them sit at room temperature a few minutes before serving.

#3015 - Single Egg Patties

(by Shirley McNevich)

1 egg
1 TBSP water

Spray a microwave safe cereal bowl with Pam. Add the egg and the water--beat with a fork. Microwave on high for 30 seconds. If the patty is not solid yet, microwave on high in 10 second increments until patty is solid. Use on English muffins, bagels or bread to make an egg sandwich. Season as desired.

#3014 - Oatmeal Sour Cherry Crisp

(by Shirley McNevich)

1 qt. sour sour red cherries (washed, sliced in half, pitted and drained)
4 TBSP white sugar + 6 TBSP white sugar + 6 TBSP white sugar
3 tsp. cornstarch
1 cup water
2 tsp. lemon juice
2 cups uncooked Quaker quick oats
1/2 tsp. salt
5 TBSP butter (softened)

Spread the cherry pieces all over the bottom of a greased 9 x 13 baking dish. Sprinkle 4 TBSP white sugar evenly over the cherries. In a saucepan add 6 TBSP white sugar and cornstarch--stir to mix. Slowly add the water to the cornstarch mixture while stirring. Turn heat to low heat--cook/stir cornstarch until mixture until it thickens. Once mixture is thick, remove from heat and add lemon juice--stir to mix. Pour the cornstarch mixture evenly over the cherries. In a bowl add the oats, salt and 6 TBSP white sugar--stir to mix. Add the 5 TBSP butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the cherries. Bake at 350 degrees for 35-40 minutes. Cool completely OR serve warm.

#3013 - Two Step Cheesecake

(by Shirley McNevich)

Crust: 1 stick softened butter; 2 eggs; 1/2 cup white sugar; 1 tsp. baking powder; 2 cups flour; a pinch of salt

Filling: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 eggs; 1 TBSP vanilla; 3 cups regular milk; 1 cup Carnation evaporated milk (NOT condensed)

Crust: in a mixer add softened butter and 1/2 cup white sugar--beat. Add 2 eggs--beat. Add baking powder and salt--beat. Slowly add flour--beat. Press the mixture into the bottom of a greased 9 x 13 cake pan. Refrigerate the crust for 15 minutes. Filling: in a mixer add cream cheese and 1 cup white sugar--beat. Add 4 eggs--beat. Add vanilla and milk--beat. Add evaporated milk--beat until smooth. Remove crust from refrigerator--spread filling mixture over the top. Bake at 300 degrees for 80 minutes or until center is almost set. Cool completely. Refrigerate until cold. Top with pie filling if desired.

#3012 - Cabbage Bean Soup

(by Shirley McNevich)

1 onion (chopped)
1/2 cup chopped celery
2 1/2 cups diced potatoes
6 cups shredded cabbage
2 TBSP canola oil
1 cup chicken broth
1 garlic clove (minced)
1 tsp. salt
1/2 tsp. pepper
1 - 16oz. can pork 'n beans

In a Dutch oven add canola oil, chopped onions, chopped celery and diced potatoes--cook/stir over medium heat until onions and celery are tender. Add shredded cabbage, chicken broth, salt, pepper and minced garlic--stir--cover and cook until cabbage is tender. Remove lid--add pork 'n beans--cook/stir until mixed and hot.

#3011 - Supreme Pork Chops

(by Shirley McNevich)

6 pork chops OR 6 boneless/skinless chicken breasts
salt
pepper
1 cup hot & spicy Heinz ketchup
6 TBSP honey
1 large lemon (washed and sliced into 6 slices)
1/2 cup water

Salt and pepper both sides of each pork chop to your taste. In a large skillet over medium heat add the water and the pork chops--cook both sides of pork chops until browned. Remove from heat. In a bowl add honey and ketchup--stir to mix. Grease a 9 x 13 glass baking dish. Place the browned pork chops in a single layer in the baking dish. Evenly spread the ketchup mixture over the pork chops. Place one lemon slice in the center of each pork chop. Cover the baking dish with foil. Bake at 350 degrees for 1 hour or until pork chops are tender.

#3010 - Lucious Lemon Squares

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3oz. boxes Jell-O INSTANT lemon pudding
3 cups milk
8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs and melted butter--stir to mix. Press the graham cracker mixture into the bottom of an 8 x 8 glass baking dish. In a mixer add cream cheese and powdered sugar--beat until smooth. Spread the cream cheese mixture evenly over the crust. In a mixer add both boxes of lemon Jell-O and the milk--beat until it thickens. Spread the lemon mixture evenly over the cream cheese mixture. Spread the Cool Whip over the top. Refrigerate overnight or until cold. Cut into squares for serving.