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#251 - Oat Chocolate Bars
(by Shirley McNevich)
Batter:
1 cup softened butter
2 cups firmly packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats
Filling:
1 - 12oz. package Nestlé’s semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk
2 TBSP butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts
Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled.
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#252 - Hermit Cookies
(by Shirley McNevich)
1 cup butter or margarine
2 cups dark brown Domino's sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 1/2 cups flour
1/2 cup buttermilk
1 cup chopped walnuts
2 cups Sun Maid raisins
1 cup chopped dates
Cook raisins in water--boil water, then cook them for 5 minutes. Drain the raisins. In a mixer, combine butter/margarine, sugar, eggs and beat until smooth. In a separate bowl, add baking powder, baking soda, salt, nutmeg, cinnamon, and flour--use a spoon and mix these dry ingredients. Add the buttermilk to the mixer and blend. Slowly add the dry ingredient mixture to the mixer and mix. By hand with a wooden spoon, add the dates, nuts and raisins to the batter and stir until well mixed. Drop heaping teaspoonfuls on a greased cookie sheet about 2" apart. Bake at 375 degrees for 10-12 minutes. Test with your finger--if you lightly touch a cookie and it gets dinged, put them back in a minute or two longer.
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#253 - Baked Ham
(by Dorothy [Blair] Duffy - friend)
1 - 16oz. canned ham
1 - 3oz. package orange Jell-O
1/3 cup Domino's dark brown sugar (packed)
2 tsp. dry mustard
1 cup boiling water
1 - 17oz. can canned sweet potatoes or yams
In a bowl, dissolve Jell-O, brown sugar, dry mustard in the boiling water. Place the opened canned ham in a shallow pan and arrange the sweet potatoes or yams along the sides of the ham. Pour the Jell-O mixture over the ham and potatoes. Bake at 350 degrees for 1 hour. Baste using the juice in the bottom of the pan every 15 minutes while it's cooking.
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#254 - Meatballs in Tomato Sauce
(by Shirley McNevich)
2 lb. ground chuck
2 medium onions, finely chopped
1 egg
2 slices bread broken into bite sized pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 TBSP canola oil
2 - 10.75oz. cans Campbell's tomato soup
In a medium sized bowl, add all ingredients EXCEPT the tomato soup--mix them thoroughly with your hands. Form golf ball sized meatballs with the mixture using your hands. In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides. Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, and add the water to the soup and stir until mixed. Pour the soup over the meatballs--if using Dutch oven bake with lid on for 2 hours. If using a crockpot, you'll have to judge the time yourself.
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#255 - Double Chocolate Peanut Butter Pie
(by Shirley McNevich)
1/2 of an 8oz. package Philly cream cheese, softened
1 TBSP white sugar
1 TBSP cold milk
1 cup Jif peanut butter
1 - 8oz. Cool Whip, thawed
1 - 9" prepared graham cracker crust--regular or chocolate
2 - 3.9oz. boxes Jell-O instant chocolate pudding mix
2 cups cold milk
4 regular size Reese's Peanut Butter Cups, cut into small pieces
In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool Whip. Spread mixture evenly over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate overnight.
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#256 - Cranberry Relish
(by Shirley McNevich)
1 cup white sugar
1 cup water
12 oz. fresh or frozen cranberries
1 - 3oz. package raspberry Jell-O
1/2 cup coarsely chopped walnuts
1 - 8oz. can Dole crushed pineapple, drained
1/2 cup diced celery
In a large pot, dissolve sugar in water and bring to a boil. Add cranberries, stir and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in Jell-O until completely dissolved--the Jell-O will thicken the mixture. Cool completely. Add walnuts, crushed pineapple and celery--stir well. Refrigerate 24 hours.
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#257 - Fruity Cheese Whip
(by Martha [Engle] Sweetser - friend)
1 - 3oz. box Jell-O (any flavor)
1 - 15 oz. can DelMonte fruit cocktail (do NOT drain)
1 envelope Dream Whip
8oz. Philly cream cheese
In a saucepan, add Jell-O and fruit cocktail with juice. Bring it to a boil while stirring. When it comes to a boil, remove from heat and cool completely. In a mixer, prepare Dream Whip according to package directions. Add softened cream cheese with the Dream Whip and blend well until creamy. By hand, fold in the Jell-O mixture with the Dream Whip mixture. Pour into an 8 x 8 x 2 glass baking dish and refrigerate overnight before serving.
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#258 - Cheesecake Coffee Cake
(by Shirley McNevich)
3 cups Bisquick
1/4 cup white sugar
1/4 cup melted butter
1/2 cup milk
1/2 cup white sugar
2 eggs
1 - 8oz. softened Philly cream cheese
1/2 tsp. vanilla
1/4 cup strawberry or raspberry preserves
In a bowl, combine Bisquick, 1/4 cup white sugar, melted butter and milk. Beat vigorously for 30 seconds. Sprinkle some extra Bisquick on your counter, and then dump the dough on the counter. Knead the dough 30 times with your hands. Pat the dough evenly in the bottom and sides of an ungreased round cake pan (9" x 1.5"). Prepare the cheese filling: in a mixer, combine 1/2 cup white sugar, eggs, cream cheese, vanilla and beat all ingredients until smooth. Pour the cheese filling over the dough. Bake at 375 degrees for 30 minutes or until edge is golden brown and cheese filling is set. Remove from oven and cool 20 minutes. Spread preserves over the top. Keep leftover cake refrigerated.
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#259 - Hoagie Salad
(by Shirley McNevich)
1lb. small or medium pasta shells (cooked according to package directions)
1/2 lb. regular salami, cut into bite sized pieces
1/2 lb. hard salami, cut into bite sized pieces
1/2 lb. sharp cheese, cut into bite sized pieces
1/2 cup chopped onions
1/2 cup chopped green peppers
1 cup chopped olives
1 cup chopped celery
1 cup chopped tomatoes (add them last)
1 - 16oz. bottle Italian dressing
Put all ingredients except tomatoes in a large bowl--mix as you would mix a salad. Pour the bottle of Italian dressing over the top and stir. Refrigerate overnight. When read to serve, add the chopped tomatoes and stir.
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#260 - Homemade Stromboli
(by Shirley McNevich)
1 loaf frozen bread dough
2 tsp. Worcestershire sauce
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional
mushrooms (sliced) - optional
oregano
garlic salt
butter
Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl--use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, and then a layer of cheese, then a layer of pepperoni on the dough--keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned.
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#261 - Pumpkin Bread
(by Rachel Guarini - friend)
2 eggs
1 1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup Miracle Whip Dressing
1/4 cup milk
2 cups flour
2 tsp. Calumet baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup Planter's Chopped Pecans
Preheat oven to 350°F. Beat eggs lightly in large bowl. Add sugar, pumpkin, Miracle Whip and milk - mix well. Combine dry ingredients in a bowl, and then add dry ingredients to the pumpkin mixture. Stir just until moistened. Gently stir in pecans. Pour batter into greased and floured loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Cut into slices to serve.
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#262 - Tuna Ranch Casserole
(by Shirley McNevich)
8oz. your choice of pasta
3/4 cup chopped onion
2 cups frozen mixed vegetables
2/3 cup bottled ranch dressing
1 - 6oz. can tuna (drained)
1 1/4 cups shredded sharp cheese
1/4 tsp. pepper
Cook pasta according to package directions. Drain pasta, but save 1/2 cup of the pasta water. Coat a large skillet with Pam and heat over medium heat--add onion and cook 5 minutes. Add vegetables and pepper to the onions and cook 5 minutes. Stir in ranch dressing, tuna, pasta, and saved pasta water--heat for a few minutes. Remove from heat and stir in 1 cup of the sharp cheese. Transfer entire mixture into a 2 qt. casserole dish sprayed with Pam. Sprinkle remaining 1/4 cup sharp cheese over the top. Bake at 375 degrees for 20 minutes or until golden brown.
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#263 - Potato and Egg Casserole
(by Shirley McNevich)
1/2 stick butter
16oz. Ore Ida hash brown potatoes
4 eggs
1 tsp salt
1/2 cup chopped tomato
1/2 tsp. pepper
2 TBSP minced onion
3 TBSP ranch dressing
3/4 cup milk
1 cup grated mozzarella cheese
chopped peppers (green and red) if desired
Mix butter and potatoes in casserole dish and bake at 350 degrees until potatoes are thawed. Remove from oven and drizzle dressing over potatoes. Add milk, tomatoes, pepper, onions, salt and cheese--add peppers if desired. Pour mixture over potatoes and bake at 350 degrees until eggs are set, stirring occasionally.
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#264 - Onion Dip
(by Shirley McNevich)
1 pint sour cream
1 envelope Lipton onion soup mix
Open the sour cream, add the soup mix and stir until blended. Refrigerate several hours before serving–you can transfer dip into any dip serving dish. Serve with assorted vegetables or chips.
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#265 - Strawberry Daiquiri Punch
(by Shirley McNevich)
6 cups fresh or frozen strawberries
1 - 6oz. container limeade frozen concentrate
3/4 cup pineapple juice
1 - 16oz. bottle Sprite (chilled)
2 cups ice cubes
fresh strawberries for decoration (optional)
Remove stems and caps from fresh strawberries--thaw frozen berries after measuring and do not drain. Place strawberries half at a time in a blender--cover, blend until smooth. Transfer all blended berries to a large pitcher and stir in limeade and pineapple juice. Cover and chill until serving. Just before serving, stir in the Sprite and the ice. Serve in a punch bowl and add fresh strawberries as decoration if you wish.
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#266 - Chocolate Covered Strawberries
(by Shirley McNevich)
Make sure that strawberries are completely dry before dipping or the chocolate coating may clump. Dip berries no more than two hours before serving.
Fresh strawberries (rinsed and patted dry--leave the stems and caps in place)
12oz. EITHER chocolate or vanilla candy melts (available in Wal-Mart craft department)--if only doing a few berries, reduce the amount of chocolate
In a small saucepan, melt the candy coating you choose over low heat, stirring constantly. Remove from heat and tip saucepan--hold the strawberry by the stem and dip 3/4 of the berry. Hold and allow the extra coating to drip off of the berry. Place on a baking sheet lined with wax paper or saran wrap. Allow to dry. Working quickly, repeat with remaining berries.
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#267 - Oreo Cookie Cheesecake
(by Shirley McNevich)
Crust: 1 1/4 cup graham cracker crumbs; 1/4 cup brown sugar; 1/3 cup melted butter; 1 tbsp. cinnamon
Batter: 4 - 8oz. packages Philly cream cheese; 2 tbsp. flour; 1/3 cup heavy whipping cream
1 1/2 cup chopped Oreo cookies; 1 1/4 cups white sugar; 2 extra large eggs; 2 egg yolks; 1 tbsp. vanilla
Topping: 2 cups sour cream; 1/4 cup white sugar; 1 tbsp. vanilla; extra crushed Oreo cookies to sprinkle on the top
Using a spoon and a bowl, combine the crust ingredients above and line the bottom and sides of a 10-inch spring form pan. Bake at 350 degrees for 8 minutes. To make the filling mix the cream cheese, sugar, flour, eggs, vanilla and heavy whipping cream together in a mixer. Fold the chopped Oreos into the filling. Remove crust from oven and pour cream cheese mixture into the baked crust. Bake for 15 minutes at 425 degrees. Turn the oven down to 325 degrees and bake for 50 minutes more. Remove from oven. To make the topping, turn the oven to 350 degrees. Mix the sour cream, vanilla and sugar together in a mixer. Spread the topping on top of the warm cheesecake. Bake for 7 minutes at 350 degrees. Remove from oven, allow to cool, and then refrigerate. Garnish with crushed Oreo cookies.
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#268 - Lemon Chiffon Cake
(by Shirley McNevich)
2 cups Pillsbury flour
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup canola oil
7 eggs, separated
3/4 cup cold water
2 tsp. grated lemon rind
1 tsp. vanilla
1/2 tsp. cream of tartar
Beat eggs whites with mixer and add cream of tartar--beat at high speed until stiff. Set aside. In a mixer, add flour, sugar, baking powder and salt, and then add canola oil, egg yolks, water, lemon rind, and vanilla--mix until smooth. Pour the egg white mixture into the flour mixture and mix thoroughly. Pour batter into a tube or angelfood cake pan and bake at 325 degrees for 65 minutes.
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#269 - Buttermilk Cake
(by Kim [Knecht] Bickel - friend)
Cake: 1 cup butter; 2 cups white sugar; 4 eggs, separated; 3 cups flour; 1 tsp. cream of tartar; 1 tsp. baking soda; 1 cup buttermilk
Topping: 3 TBSP butter (softened), 1/2 cup Domino's dark brown sugar, 3 TBSP milk, 1 cup chopped nuts
In a mixer, beat 4 egg whites until stiff--set aside. In a mixer, beat 1 cup butter, 2 cups white sugar, 4 egg yolks, cream of tartar, baking soda, buttermilk and beat well--slowly add the 3 cups of flour and beat until smooth. Remove bowl from mixer and fold in egg whites with a spoon. Pour in a 9 x 13 x 2 cake pan and bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. While cake is baking, by hand mix the 3 TBSP butter, 1/2 cup brown sugar, 3 TBSP milk and 1 cup chopped nuts--use a bowl and stir together with a spoon. Remove cake from oven and immediately spread the topping on the cake. Put the cake in the broiler (for electric ovens, move top rack all the way to the top of the oven and turn on "BROIL" and leave oven slightly ajar)--for 3 minutes. Remove from broiler and allow to cool.
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#270 - Blueberry Cheese Pie
(by Shirley McNevich)
1 Keebler ready-made graham cracker crust
1 - 21oz. can blueberry pie filling (or any other berry pie filling)
8oz. softened Philly cream cheese
1/2 cup white sugar
2 eggs
8oz. Cool Whip (optional)
In the mixer, add cream cheese and sugar--beat together, then add eggs and beat well. Pour this mixture into the graham cracker crust. Bake at 325 degrees for 25-30 minutes. Remove from oven and cool completely. Spread pie filling on top and garnish with Cool Whip if you choose. Chill overnight before serving. Keep refrigerated.
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#271 - Easy Cobbler
(by Shirley McNevich)
1/4 cup Parkay margarine (softened)
4 cups peaches, nectarines or apples (peeled and sliced)
1/2 cup white sugar
1 TBSP + 2/3 cup Bisquick
1/2 tsp. ground cinnamon
2 TBSP firmly packed Domino's dark brown sugar
2 TBSP milk
In a 2 qt. baking dish sprayed with Pam, add fruit, then sprinkle white sugar, 1 TBSP Bisquick and cinnamon over the top of the fruit. In a medium bowl, mix 2/3 cup Bisquick with brown sugar, then stir in the Parkay (mix as you would mix pie dough)--mix until crumbly and the crumbs are the size of a pea. Stir in the milk until batter is moistened. Drop the batter by spoonfuls over the top of the fruit. Bake at 400 degrees for 30 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before serving.
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#272 - Easy Chicken Pot Pie
(by Shirley McNevich)
1 2/3 cup frozen mixed vegetables (thawed)
1 cup cubed, cooked chicken breast
1 - 10.75 can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg
Preheat oven to 400 degrees. In a bowl using a spoon, mix vegetables, cubed chicken and soup. Pour this mixture into a greased 8 x 8 x 2 baking dish. In a separate bowl using a fork, stir together the Bisquick, milk and egg. Pour this batter over the top of the vegetables. Bake at 400 degrees for 30 minutes or until golden brown.
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#273 - BBQ Ham
(by Harriet [Sanders] Betz - friend)
1lb. shaved ham
1/4 cup cider vinegar
2 TBSP water
1/2 tsp. paprika
2 TBSP grape jelly
1/2 tsp. French's yellow mustard
3 TBSP Domino's dark brown sugar (packed)
3/4 cup Heinz ketchup
In a saucepan over medium heat, add all ingredients EXCEPT the ham and stir until mixed. Add the shaved ham and bring to a boil while stirring. Once it's boiling, cook and stir for 8 minutes. Serve on your favorite rolls.
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#274 - Sweet Potato Crunch
(by Shirley McNevich)
4 large sweet potatoes OR yams
1 cup white sugar
2 eggs
1 1/2 cups Carnation milk
1 tsp. salt
1 cup Domino's dark brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter
Peel potatoes and cook covered in water with 1 tsp. salt--cook until inserted fork goes into potatoes easily. Drain off the water and let cool completely. In a large bowl using a spoon or wire whisk, whip together the potatoes, white sugar, eggs, milk. Pour mixture into a greased 9 x 13 x 2 cake pan. In a small bowl using a spoon, mix brown sugar, flour, and pecans. Sprinkle the pecan mixture over the top of the sweet potato mixture. Melt butter and pour over top of pecan mixture. Bake at 350 degrees for 45 minutes.
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#275 - Rocky Road Cookies
(by Shirley McNevich)
1 package Nestlé’s semi-sweet chocolate chips
1/2 cup butter
2 eggs
1 cup white sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1 cup chopped nuts
4 dozen mini marshmallows
Melt 1/2 cup of the chocolate chips and butter over low heat, then cool slightly. Mix with remaining chocolate chips, eggs, sugar, flour, baking powder, salt, vanilla, and nuts--stir by hand with a wooden spoon. Drop teaspoonfuls of dough onto ungreased baking sheet, press one marshmallow into center of each cookie. Bake at 400 degrees for 8 minutes, or until no imprint is left when touched. When removing from oven, allow them to cool 5-10 minutes before removing. Cool completely.
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#276 - White Chocolate Cookies
(by Shirley McNevich)
1 cup butter
1 cup white sugar
3/4 cup packed Domino's dark brown sugar
2 eggs
1 1/4 cups Hershey's cocoa powder
1 3/4 cups flour
2 tsp. baking soda
2 cups Nestlé’s white chocolate chips
Preheat oven to 350 degrees. In a mixer, beat butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time--beat well. In a bowl using a fork, stir the cocoa, flour, and baking soda together, then add it to the batter--beat well. Remove from mixer and fold in white chocolate chips. Drop by teaspoonsful onto greased cookie sheets. Bake at 350 degrees for 8 minutes or until puffy but soft. Allow cookies to cool on baking sheets 5 minutes before removing. Cool.
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#277 - Cranberry Cookies
(by Shirley McNevich)
3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup Parkay margarine
1 cup white sugar
1 cup firmly packed Domino's dark brown sugar
1 egg
1/4 cup milk
2 TBSP lemon juice
3 cups stemmed and chopped fresh or frozen cranberries
1 cup chopped walnuts
Preheat oven to 375 degrees. Measure flour, baking powder, soda, and salt into a bowl and stir with a fork to mix. In a mixer, beat butter and sugars until fluffy; beat in egg, milk, and lemon juice. Add flour mixture to the batter a little at a time and beat until well blended--if it gets too stiff continue by hand with a wooden spoon. Remove from mixer and stir in cranberries and walnuts. Drop by teaspoonsful onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes, or until firm and golden brown. Cool.
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#278 - Chocolate Chunk Cookies
(by Shirley McNevich)
1 lb. softened butter
1 1/2 cups white sugar
2 cups firmly packed Domino's dark brown sugar
1 tsp. vanilla
3 eggs
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups flour
1 - 10oz. package Hershey's chocolate chunks
1 - 12oz. package Nestlé’s MILK chocolate chips (NOT semi-sweet)
1 - 12oz. package Nestlé’s white chocolate chips
5 oz. coarsely chopped nuts (optional)
Preheat oven to 325 degrees. In a mixer, beat butter, sugars, and vanilla--add eggs and beat well. In another bowl using a fork, mix salt, baking soda, and flour together--add to batter and mix. Remove from mixer and stir in chocolate chunks, chocolate chips and nuts. Drop by teaspoonsful onto greased cookie sheets. Bake at 325 degrees for 10 to 15 minutes or until light brown. Remove from oven and cool.
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#279 - Coconut Cream Cheese Cookies
(by Shirley McNevich)
1 cup butter
2 - 3oz. packages Philly cream cheese, room temperature
1 cup white sugar
1/4 tsp. salt
1 tsp. vanilla
1 egg
2 TBSP milk
2 cups flour
1/2 cup toasted coconut (spread coconut on a baking sheet in the oven in a single layer--bake at 325 degrees for 10 minutes, stirring occasionally)
pecan halves or halved candied cherries
In a mixer, beat together the butter, cream cheese, sugar, salt, and vanilla. Add egg and milk--beat well. Remove from mixer and stir in the flour and toasted coconut using a wooden spoon. Drop teaspoonsful onto ungreased cookie sheets, then press a pecan half or cherry half into the top of each cookie. Bake at 325 degrees for 18 to 20 minutes. Remove cookies from oven, wait 5 minutes before removing from cookie sheets. Allow to cool completely.
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#280 - Cream Cheese Sprinkle Cookies
(by Shirley McNevich)
1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks softened butter
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
colored sugar sprinkles for decoration
In a mixer, beat cream cheese, butter, white sugar and vanilla on medium speed until well blended. Add flour and baking soda--mix well. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with assorted 3-inch cookie cutters. Sprinkle with colored sugar. Place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until edges begin to brown. Cool completely.
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#281 - Thumb Cookies
(by Shirley McNevich)
1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks butter, softened
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped pecans
1 1/4 cups raspberry preserves (you can substitute other flavors of preserves)
In a mixer, beat cream cheese and butter on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda and mix well. Add pecans and mix just until blended. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Indent centers with your thumb to make a well to hold the preserves later. Bake at 350 degrees for 10 minutes, and then remove from oven and fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely.
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#282 - Chocolate Dipped Peanut Butter Cookies
(by Shirley McNevich)
1 cup Jif creamy peanut butter
1/2 cup white sugar
1 egg
4 squares Baker's Semi-Sweet Baking Chocolate, melted
1/2 cup finely chopped peanuts
Preheat oven to 325 degrees. In a mixer, mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball in criss-cross pattern with fork. Bake at 325 degrees for 18 to 20 minutes or until lightly browned. Cool 5 minutes, then remove from baking sheets to cool completely. Put chopped peanuts into a bowl. Melt Baker's chocolate in a double boiler. Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on wax-paper covered baking sheet. Refrigerate until chocolate hardens.
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#283 - Easy Peanut Butter Cookies
(by Shirley McNevich)
1 egg
1 cup Jif creamy peanut butter
1 cup sugar
1/2 cup chopped peanuts
1 tsp. vanilla
Preheat oven to 350 degrees. In a mixer, beat egg on medium speed until foamy. Add remaining ingredients and beat until well blended. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball in criss-cross pattern with a fork. Bake at 350 degrees for 10 minutes or until lightly browned. Cool 3 minutes, then remove from baking sheets to cool completely.
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#284 - Pecan Chewies
(by Shirley McNevich)
1/4 cup butter
14oz. sweetened condensed milk
12oz. Nestlé’s semi-sweet chocolate chips
1 tsp. vanilla
1 cup flour
1/2 cup chopped pecans
pecan halves
Preheat oven to 350 degrees. Combine butter, condensed milk, and chocolate chips in a heavy saucepan--cook over medium/low heat--stir constantly until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonsful onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake at 350 degrees for 7 minutes. (do NOT overbake.) Remove cookies from cookie sheets and cool completely.
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#285 - Toffee Cookies
(by Shirley McNevich)
1 cup softened butter
1 1/2 cups Domino's dark brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup Nestlé’s MILK chocolate chips
1/2 cup Nestlé’s semi-sweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans
Preheat oven to 350 degrees. Grease cookie sheets. In a medium mixer bowl, cream together butter and sugar. Beat in eggs, one at a time, and then add vanilla and beat. In a bowl using a fork, combine flour, baking powder and salt--add into creamed mixture and beat. Remove from mixer and fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by heaping teaspoonsful onto cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on baking sheet for 5 minutes before removing--cool completely.
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#286 - Brown Sugar Cookies
(by Shirley McNevich)
1 1/4 cups firmly packed Domino's brown sugar
1/4 cup water
3 TBSP honey
1 large egg
2 1/3 cups flour
1 cup finely chopped pecans
2 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. ground allspice
Preheat oven to 375 degrees. In a large mixing bowl, combine brown sugar, water, honey and egg--beat well. In another bowl, combine flour, chopped pecans, cinnamon, baking soda, and ground allspice--mix well using a fork. Add dry ingredients to sugar mixture and blend well. Drop cookies onto greased baking sheet by teaspoonsful 2" apart. Bake at 375 degrees for 10-12 minutes until lightly browned. Remove cookies from oven and let cool slightly--remove cookies from cookie sheets and allow to cool completely.
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#287 - Jell-O Cake
(by Nancy [Wynn] Swank - friend)
1 - 3oz. box Jell-O (your choice of flavor)
1 cup boiling water
1 large can Carnation evaporated milk (must be cold, so refrigerate it overnight)
2 TBSP lemon juice
8 oz. Philly cream cheese
1 cup sugar
Crust: 2 cups graham cracker crumbs, 1/2 cup melted butter
In a bowl, add Jell-O and boiling water--stir until dissolved. As soon as it's cool enough, refrigerate until it starts to gel. In a mixer, combine evaporated milk and lemon juice--beat until stiff. Add the cream cheese, sugar and beat until smooth. Add the Jell-O to the batter and mix until smooth. In a separate bowl, add graham cracker crumbs and mix with melted butter. In a 9 x 13 x 2 cake pan, add the crumb mixture and smooth it out using the back of a spoon until bottom of cake pan is covered. Bake just the crust at 375 degrees for 12-15 minutes, or until it starts to brown a bit. Remove from oven and let it cool. Pour the batter into the crust. Refrigerate overnight before serving.
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#288 - Peanut Butter Oatmeal Cookies
(by Shirley McNevich)
3/4 cup butter flavored Crisco
1 cup Jif peanut butter
1 1/2 cups firmly packed Domino's dark brown sugar
1/2 cup water
1 egg
1 tsp. vanilla
3 cups Quaker Quick oats
1 1/2 cups flour
1/2 tsp. baking soda
white sugar
In a mixer, combine Crisco, peanut butter and brown sugar--beat until creamy. Add water, egg, vanilla--beat. Add oats, flour, baking soda and mix well. Chill dough for 2 hours in refrigerator. Preheat oven to 350 degrees. Shape the dough into 1" balls. Put cookies on ungreased cookie sheet 2" apart. Put white sugar in a bowl, press fork on to one of the cookies to get it sticky, then dip fork in white sugar and make criss-cross patterns on each cookie which flattens them. Make sure you dip fork in sugar each time before making the next part of the criss-cross. Bake at 350 degrees for 9-11 minutes or until edges are golden brown.
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#289 - Impossible Cheesecake Pie
(by Shirley McNevich)
3/4 cup milk
2 tsp. vanilla
2 eggs
1 cup white sugar
1/2 cup Bisquick
2 - 8oz. Philly cream cheese (softened and cut into 1/2" cubes)
Topping: 1 cup sour cream, 2 TBSP white sugar, 2 tsp. vanilla
Grease a 9" x 1 1/4" deep pie plate. Preheat oven to 350 degrees. In a blender, add milk, vanilla, eggs, 1 cup white sugar, Bisquick--cover and blend on high for 15 seconds. Remove lid and add cream cheese cubes--cover and blend on high for 2 minutes. Pour the batter from the blender into the pie plate (it will make its own crust). Bake at 350 degrees for 40-45 minutes until the center is firm. Remove from oven and cool completely. In a bowl using a spoon, stir together the sour cream, 2 TBSP white sugar, and 2 tsp. vanilla--pour this topping over the top of the cooled cheesecake and spread with a spatula. Add berries to the top if you wish. Keep refrigerated.
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#290 - Reese's Peanut Butter Cup Cake
(by Shirley McNevich)
1 box Duncan Hines chocolate cake mix
2 lbs. of sifted Domino's powdered sugar
1 tsp. vanilla
2 TBSP milk
3 TBSP Crisco
1/2 cup Jif creamy peanut butter
6 regular size Reese's Peanut Butter cups (chopped into small pieces)
Prepare cake as directed on box using a 9 x 13 x 2 cake pan. Cool completely. Icing--in a mixer, beat sugar, vanilla, Crisco, milk and peanut butter until smooth and creamy--if frosting is too thick, add more milk until you like the consistency. Frost the cake, and then sprinkle with the chopped Reese's Peanut Butter cups.
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#291 - Crispy Potato Pancakes
(by Shirley McNevich)
4 cups freshly grated Idaho potatoes
4 eggs, beaten with a fork
1 1/2 cups flour
1 cup grated onion
2 tsp. salt
1/2 tsp. pepper
canola oil for frying
Wash, peel, and grate potatoes into a bowl. Fill bowl with cold water to cover the grated potatoes. Set bowl with grated potatoes into the sink and turn cold water on slowly--keep the cold water running for about 5 minutes until the potato starch disappears. Drain water off of potatoes using a colander, then sprinkle grated potatoes on to paper towels on your counter and pat them completely dry. Mix eggs and flour together in a bowl until smooth, then add onion, salt and pepper and mix well. Add grated potatoes to egg mixture and stir until mixed (at this point, you can add grated cheese if you wish). Pour 1/4" of canola oil in a skillet over medium heat. Drop 1/4 cup portions of batter into the oil--do NOT flatten yet--turn potato cake after 2 minutes using a spatula and then flatten using the spatula and brown other side for 2 more minutes or until golden brown. Drain on paper towels before serving--serve hot.
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#292 - Nut Cheese Ball
(by Shirley McNevich)
8oz. shredded sharp cheddar cheese
8oz. shredded Swiss cheese
1 - 8oz. softened Philly cream cheese
2 tsp. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. garlic salt
1/2 cup chopped nuts (your choice of kind)
In a mixer, add cheddar cheese, Swiss cheese, cream cheese, Worcestershire sauce, paprika and garlic salt. Turn mixer to medium speed and beat until well blended. Remove batter and shape into 1 or 2 balls, and then roll in the chopped nuts. Wrap in wax paper and refrigerate until ready to serve. Serve with raw vegetables, crackers, etc.
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#293 - Manicotti
(by Shirley McNevich)
1 - 12oz. package manicotti
1 - 15oz. ricotta cheese
16 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
1 - 10oz. package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
1 - 26oz. jar spaghetti sauce
Grease a 13 x 9 x 2-inch baking dish and set aside. Cook manicotti according to package directions--add a little olive oil when cooking them so they won't stick together; drain and set aside on aluminum foil. In large bowl mix the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, egg, prepared spinach, salt and pepper. Scoop cheese mixture into a Ziploc bag, squeeze out the air and close bag. Cut a small hole in one of the bottom corners of the bag, then squeeze the bag so cheese mixture comes out--squeeze cheese mixture into each of the manicottis. Pour a little sauce in the bottom of the baking dish, arrange the prepared manicottis in the dish, then pour the rest of the spaghetti sauce over shells and top with remaining mozzarella cheese. If you have extra Parmesan cheese, sprinkle on top also. Bake uncovered at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.
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#294 - Stuffed Shells
(by Shirley McNevich)
1 large box jumbo pasta shells
2 lbs. ricotta cheese
1/2 lb. shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
1 - 26oz. jar spaghetti sauce
Preheat oven to 350 degrees. Prepare pasta shells according to package directions (add a little olive oil in the water so the shells don't stick together)--set cooked shells on aluminum foil to cool. Beat eggs, ricotta, Mozzarella, Parmesan cheese, salt, pepper and parsley in a bowl using a spoon. Grease a large glass baking dish. Scoop cheese mixture into a Ziploc bag, squeeze air out of bag and close--cut a small hole in one of the bottom corners of the bag. Squeeze the bag and fill the shells with the cheese mixture. Layer sauce and pasta shells in the baking dish. Add extra mozzarella and Parmesan cheese on top. Bake at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.
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#295 - Chicken Parmesan
(by Shirley McNevich)
4 boneless chicken breasts
1 egg
1/2 cup milk
1 box seasoned bread crumbs
8 slices mozzarella cheese (extra for topping)
1 - 26oz. jar spaghetti sauce
Parmesan cheese
Put chicken breasts one at a time on a cutting board and beat with a meat tenderizer until they are 1/2 inch thick. In a bowl, beat together the egg and milk. Pour seasoned bread crumbs into a bowl. Dip the chicken breasts in milk and egg mixture and then in bread crumbs until covered. In a skillet with a little olive oil over medium-high heat, brown chicken on both sides until golden brown. Arrange chicken pieces in a greased glass baking dish. Put two slices of mozzarella cheese on each chicken breast. Pour the jar of spaghetti sauce over chicken breasts to cover. Sprinkle with Parmesan and add extra slices mozzarella cheese to the top, then bake uncovered at 350 degrees for 30 minutes or until bubbling hot. Serve with garlic bread.
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#296 - Caesar Salad
(by Shirley McNevich)
1 large package Romaine hearts lettuce
1 package cherry tomatoes
1 large bottle Ken's Steak House Caesar Salad dressing
1 container fresh grated Parmesan cheese
1 jar McCormick Salad Toppins
Prepare as close to dinner as possible or lettuce will get soggy. Wash and slice cherry tomatoes. Wash Romaine hearts in cold water, then break into bite sized pieces (most people only use the outside, greener layers of the Romaine hearts). After lettuce pieces are in large salad bowl, sprinkle Parmesan cheese over lettuce, pour 1/4 of the Caesar salad dressing on the lettuce, and then mix well. Repeat with Parmesan and dressing to your desired taste. Toss salad, then add sliced cherry tomatoes and Salad Toppins to the top of the salad and re-toss.
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#297 - Vanilla Shortbread Cookies
(by Shirley McNevich)
1 cup butter, room temperature
1/2 cup Domino's powdered sugar
3 cups flour
1 tsp. vanilla
pinch of salt
Mix together the flour and salt in a bowl and set aside. In a mixer, beat together the butter, vanilla and sugar until light and fluffy. Add the flour and salt mixture a small amount at a time--beat well--you may have to continue with your hands if the batter gets too thick for your mixer. Pour dough onto floured counter surface and roll out into a log 1/4" thick. Slice cookies from the end of the dough log and place on an ungreased cookie sheet. Bake at 325 degrees for 12-15 minutes or until golden brown. Cool.
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#298 - Butter Pecan Cookies
(by Shirley McNevich)
1/2 cup softened butter
1 cup firmly packed Domino's dark brown sugar
1 tsp. vanilla
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup finely chopped pecans
In a mixer, beat butter and sugar together. Add vanilla and egg; beat until light and fluffy. Add sifted flour, baking powder, salt and chopped pecans--beat well. Drop by scant teaspoons onto ungreased cookie sheets. Bake at 400 degrees for about 5 minutes--if you make the cookies too big they will take longer to bake. Cool before removing from cookie sheets.
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#299 - Chocolate Cutout Cookies
(by Shirley McNevich)
1/2 cup butter
3/4 cup white sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
4 tablespoons Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
In large mixing bowl beat butter and sugar together--add egg and vanilla and beat until light and fluffy. In a separate bowl using a spoon, stir together flour, cocoa, baking powder, baking soda and salt the gradually add it to butter/sugar mixture and mix well. Chill dough for 1 hour and preheat oven to 325 degrees. Roll dough on floured counter to 1/4 inch thickness. Cut into desired shapes with cookie cutters and place on ungreased cookie sheets. Bake at 325 degrees for 8 to 10 minutes. Cool before removing from cookie sheets. Frost using our vanilla frosting recipe #2.
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#300 - Easy Upside-down Cake
(by Shirley McNevich)
1 - 20oz. can Dole pineapple slices
1/4 cup melted butter
2/3 cup Domino's dark brown sugar (packed)
1 jar maraschino cherries
1 - 18.25 box yellow or pineapple cake mix
Drain pineapple slices and save 3/4 cup of the juice for later. Stir together the melted butter and brown sugar in a bowl. Pour the brown sugar mixture in a 9 x 13 x 2 cake pan and smooth it out so bottom is covered with the brown sugar mixture. Arrange the pineapple slices on top of the brown sugar and put a cherry inside the whole of each pineapple. In a mixer, prepare cake mix according to package directions EXCEPT replace 3/4 cup of the water called for in the cake mix directions with the 3/4 cup of pineapple juice you saved. Pour the cake batter evenly over top of all the pineapples in the cake pan. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean. After removing from oven, let it cool 5 minutes. Loosen the edges with a knife, place a piece of foil over the top of the cake, and then turn it upside down on top of heat proof cutting board.
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#301 - Banana Drop Cookies
(by Shirley McNevich)
2 1/4 cups flour
1 cup white sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/4 tsp. cinnamon
2/3 cup Parkay margarine
2 eggs
1 cup mashed VERY ripe bananas
1 tsp. vanilla
In a mixer, combine Parkay, white sugar and beat--add eggs, baking powder, baking soda, salt and cinnamon--beat until smooth. Add vanilla and mashed bananas and beat. Slowly mix in the flour. Drop by teaspoonsful on to greased cookie sheet--you can sprinkle the tops with a bit of white sugar and cinnamon. Bake at 350 degrees for 10-12 minutes.
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#302 - Pinwheel Cookies
(by Shirley McNevich)
1/2 cup Parkay margarine
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
1 egg
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 lb. chopped dates
1/2 cup white sugar
1/2 cup water
1/2 cup chopped black walnuts
In an mixer, combine Parkay, 1/2 cup brown sugar, 1/2 cup white sugar, egg, vanilla and beat well. Add baking soda, salt, and slowly add flour--if too stiff for mixer, continue by hand. Store batter in covered bowl in refrigerator overnight. The next day, remove dough from refrigerator and divide into two equal amounts. Date filling: In a saucepan, combine chopped dates, 1/2 cup white sugar, 1/2 cup water and set heat on medium. Cook and stir until it thickens. Once it's thick, add the black walnuts and stir. Allow it to cool. On a lightly floured surface, place 1 section of the dough and sprinkle flour over the top. Roll dough with a rolling pin to 1/4" thick rectangle (12" x 8" approximately). Spread 1/2 of the date filling over the dough (like buttering bread--use a butter knife). Start at long end of the roll, use a spatula to slide underneath, and roll it up like a jelly roll. Repeat spreading dates and rolling with 2nd section of dough. When you have both logs rolled, slice each in half and wrap each in saran wrap. Place both rolls in a long cake pan and refrigerate overnight. The next day, remove dough logs from refrigerator, remove saran wrap, and place on a cutting board. Slice cookies about 1/4" thick for each cookie. Place on greased cookie sheets and bake at 375 degrees for 8-10 minutes. Place paper towels on top of your heat proof surface and place saran wrap on top of the paper towels--remove cookies from oven and place them on the saran wrap covered paper towels and let them cool.
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#303 - Maryland Crab Cakes
(by Shirley McNevich)
(makes 6 crab cakes)
1 lb. Maryland lump crab meat (pasteurized or fresh)
2 eggs
1/4 cup mayo
1 tsp. Old Bay seasoning (add more if you like them spicier)
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 cup seasoned bread crumbs
canola oil for frying
Remove any cartilage and shell pieces from crab meat. In a bowl, mix together eggs, mayo, Old Bay and pepper. Add Worcestershire sauce and mustard--stir. Add crab meat--mix with your hands evenly and gently. Add cracker crumbs and combine with your hands until mixed thoroughly. Shape mixture into 6 cake patties. Deep fry in oil (350 degrees 2-3 minutes) OR fry on top of the stove in a frying pan with a little canola oil and fry for 5 minutes on each side or until golden brown and crispy.
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#304 - Moist Chocolate Cake
(by Shirley McNevich)
1 box Duncan Hines chocolate cake mix
1 cup Hellmann's light mayo
1 cup cold water
3 eggs
In a mixer add cake mix, mayo, water and eggs--beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. After cake is cool, use our vanilla or chocolate icing recipe #2.
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#305 - Almond Pie Crust
(by Shirley McNevich)
6 TBSP butter (room temperature)
1/4 cup white sugar
1 beaten egg
1 cup flour
1 cup finely chopped toasted almonds
1/8 tsp. baking powder
1/8 tsp. salt
In a mixer, add butter and sugar--beat. Add egg and blend until smooth. Add flour and 2/3 cup of the chopped almonds (save other 1/3 of the almonds to use for the top of your pie). Add baking powder and salt and mix until combined. Make dough into a ball, then flour and flatten into a disk using a rolling pin. Wrap disk in saran wrap and refrigerate for 1 hour before using. For pies that need the crust baked before filling them, preheat oven to 350 degrees, place pie crust in a 9" pie plate; place another pie plate inside of the first pie plate so that the crust is in between the two and the crust will keep its shape. Bake for 20 minutes, and then allow it to cool before filling. This crust is good for pies such as banana cream, coconut cream, lemon meringue, etc.
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#306 - Chocolate Butterscotch Fudge
(by Shirley McNevich)
12 ounce package Nestlé’s semisweet chocolate chips
1 cup butterscotch OR white chocolate chips
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or 2 tsp. imitation vanilla extract
8 ounce can walnuts
Grease your fudge pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan on low heat. Stir the chips and condensed milk until they melt together. Stir in the nuts. Pour the fudge into the pan. Put the fudge in the fridge and chill until firm. Loosen edges with a butter knife, then turn pan upside down on a cutting board to remove fudge. Cut the fudge into squares.
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#307 - Cream Cheese Squares
(by Shirley McNevich)
2 - 8oz. cans refrigerated Pillsbury crescent dinner rolls
2 - 8oz. packages softened Philly cream cheese
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup white sugar
2 TBSP ground cinnamon
Preheat oven to 350 degrees. Unroll one of the cans of crescent dough and press the pieces on the bottom of greased 13 x 9 x 2" baking pan--press the seams between the pieces together to seal them. In a mixer, beat cream cheese, vanilla, egg and 1/2 cup of the sugar on medium speed until well blended. Spread mixture onto crust. Unroll second can of crescent dough onto large sheet of wax paper. Pat out dough to form 13 x 9 x 2" rectangle and press the seams together to seal. Invert this dough over cream cheese mixture to form top crust. Bake at 350 degrees for 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl and sprinkle over squares before cutting. Keep refrigerated.
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#308 - Cream Cheese Frosting
(by Shirley McNevich)
For cakes, cookies and cupcakes:
1 - 8oz. package softened Philly Cream Cheese
1/4 cup softened butter (OR Parkay margarine)
2 tsp. milk
1 tsp. vanilla
4 cups Domino's powdered sugar
In a mixer, beat cream cheese, butter/margarine, milk and vanilla on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. For holiday cookies, you can add food coloring.
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#309 - Toffee Thin Cookies
(by Shirley McNevich)
1 1/4 cups flour
1/4 tsp. salt
1 1/2 sticks butter (softened)
3/4 cup Domino's dark brown sugar (packed)
1 1/2 tsp. vanilla
Combine the flour and salt in a bowl. In a mixer on medium speed, beat the butter and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla--beat. Add the salt/flour slowly and beat. Divide the dough in half and place each half on a large square of wax paper. Form each half into a log, wrap loosely in the wax paper and refrigerate for about an hour. Remove dough from refrigerator and dust your hands with flour. Roll each log of dough 8" long cylinder, and then roll it up tightly in wax paper. Refrigerate for 1 1/2 to 2 hours, until very firm. Preheat the oven to 350 degrees. Work with one log of dough at a time, keeping the second one refrigerated. Using a sharp knife, cut the dough into 1/4" thick slices and place them about 2" apart on ungreased baking sheets. Bake for 8 to 10 minutes until the cookies are golden brown around the edges. Let cool on the sheets for 3 minutes before removing them to cool.
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#310 - Potato Chip Cookies
(by Shirley McNevich)
2 sticks softened butter
1/2 cup white sugar
1 3/4 cups flour
3/4 cup coarsely crushed potato chips (chips must be SALTED, not unsalted)
1 tsp. vanilla
1 cup Domino's powdered sugar
Preheat the oven to 350 degrees. In a mixer, beat the butter and white sugar on medium speed until light and fluffy. Reduce the speed to low and add the flour, crushed potato chips and vanilla - mix well. Drop by rounded tablespoonfuls 2" apart onto baking sheets. Bake for 8 to 10 minutes or until the edges are barely browned. Cool on the baking sheets for 5 minutes before removing to cool. After they are cool, sprinkle powdered sugar in a bowl and coat the cooled cookies evenly to the desired level of sweetness.
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#311 - Coconut Banana Muffins
(by Shirley McNevich)
1/2 cup butter
2 eggs
3 very ripe bananas, mashed
1 tsp. vanilla
2 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
3/4 cup white sugar
1/2 cup chopped walnuts
1/2 cup Baker's Angelflake coconut flakes
In a mixer, cream together the butter and eggs - mix in the ripe bananas and vanilla and beat. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the mixer and mix just until moistened. Add the walnuts and coconut and beat. Spoon the batter into muffin tins and bake at 350 degrees for 30 minutes.
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#312 - Impossible Lasagna Pie
(by Shirley McNevich)
1/2 cup small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 lb. ground chuck, cooked with one small chopped onion and drained
1 tsp. oregano
1/2 tsp. basil leaves
1 - 6oz. can Hunt's tomato paste
1 cup shredded mozzarella cheese
1 cup milk
2/3 cup Bisquick
2 eggs
1 tsp. salt
1/2 tsp. pepper
Cook ground chuck with chopped onion until browned, then drain. Preheat oven to 400 degrees. Grease a 10" x 1.5" deep pie plate. Layer the cottage cheese, then Parmesan cheese in the pie plate. Mix the cooked ground beef with oregano, basil, tomato paste, and 1/2 cup mozzarella cheese. Spoon this mixture into the pie plate as the next layer. In a blender on high speed, add milk, Bisquick, eggs, salt, pepper and blend 15 seconds until smooth. Pour the dough on top of the ground beef mixture and make sure it's spread around to cover the top. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove from oven, sprinkle mozzarella cheese on top and wait 5 minutes before cutting.
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#313 - Country Herb Roasted Chicken
(by Shirley McNevich)
2 1/2 - 3lb. chicken cut up into serving pieces
1 envelope Lipton savory herb and garlic soup mix
2 TBSP water
1 TBSP olive oil OR canola oil
Preheat oven to 375 degrees. In a 13 x 9 x 2 baking pan, arrange chicken pieces. In a small bowl, combine soup mix, water and oil. Brush the mixture on both sides of each chicken piece. Bake at 375 degrees for 45 minutes or until chicken is done.
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#314 - Dateball Cookies
(by Hannah Garman - friend)
1 beaten egg
1 cup chopped dates
1/2 cup Parkay margarine
1 cup white sugar
2 cups Kellogg's Rice Krispies
7oz. Baker's angelflake coconut
In a saucepan over medium heat add Parkay, egg, dates and sugar--bring it to a boil while stirring. Remove from the stove and stir in the Rice Krispies. Allow mixture to cool. Using your hands, take out a heaping teaspoonful at a time and roll it in a ball, then put coconut in a small bowl and roll each dateball in the coconut. Repeat with all of them. Refrigerate and keep refrigerated.
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#315 - Chocolate Pecan Bars
(by Shirley McNevich)
1 cup flour
2/3 cup white sugar
1/2 cup Hershey's cocoa
1/4 tsp. salt
1 1/2 sticks cold butter or Parkay
2 eggs
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 1/2 tsp. vanilla
2 cups pecan halves or chopped pecans
In a large bowl by hand, stir together flour, cocoa, white sugar and salt. Stir in the butter and mix until crumbly. Stir in one of the eggs (beaten). Press the mixture evenly on the bottom of a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 25 minutes. Meanwhile in a medium bowl using a spoon, beat Eagle milk, remaining egg (beaten), vanilla and stir in the pecans. Remove crust from oven, pour the Eagle milk mixture over the top evenly, add pecan halves for decoration on top if desired, return to oven and bake at 350 degrees for 25 minutes until golden brown. Cool in pan then cut in squares.
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#316 - Caramel Cheesecake Bars
(by Shirley McNevich)
1 1/2 cups crushed vanilla wafers
1 cup chopped pecans
1/4 cup butter, melted
4 - 8oz. packages softened Philly cream cheese
1 cup sugar
1 cup sour cream
3 TBSP flour
1 TBSP vanilla
4 eggs
1/4 cup caramel topping
Preheat oven to 325 degrees. Line 13 x 9 x 2 baking pan with foil, with ends of foil extending over sides of pan to form handles. Mix vanilla wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. Beat cream cheese and sugar in a mixer on medium speed until well blended. Add sour cream, flour and vanilla - mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour this mixture over the crust. Bake at 325 degrees for 45 minutes or until center is almost set. Refrigerate overnight. Use the foil to lift out of pan onto cutting board. Drizzle with caramel topping and remaining 1/2 cup pecans. Cut into bars. Store leftover bars in refrigerator.
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#317 - Turkey and Cheese Chili
(by Shirley McNevich)
1 lb. ground turkey
1 small onion, chopped
1/2 cup chopped green pepper
1 - 15oz. can kidney beans, drained and rinsed
1 - 14.4oz. can whole tomatoes, undrained
1 - 8oz. can tomato sauce
1 TBSP chili powder
1 1/2 cups shredded cheddar cheese
Cook turkey in large skillet on medium heat until no longer pink, stirring frequently. Add onion and green pepper; cook and stir until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Sprinkle 1/4 cup of the cheese onto the bottom of each of six soup bowls, and then cover with chili. Top evenly with remaining cheese. Serve with crackers.
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#318 - Easy Lasagna
(by Shirley McNevich)
1 lb. ground beef
2 1/2 cups shredded mozzarella cheese
1 - 15oz. container part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 - 26oz. jar spaghetti sauce
1 cup water
12 lasagna noodles, UNCOOKED
Preheat oven to 350 degrees. Brown meat in large skillet on medium-high heat. Mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended--set aside. Drain meat and return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add water to skillet and stir until well blended. Spread 1 cup of the meat sauce onto bottom of a 13 x 9 x 2 baking dish and top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. Bake at 350 degrees for 45 minutes. Remove foil after 45 minutes, and then continue baking 15 minutes more or until center is heated. Let stand 15 minutes before cutting for easier serving.
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#319 - Peanut Butter Cup Cookies
(by Shirley McNevich)
1 cup butter
1 cup Domino's dark brown sugar
1 cup white sugar
2 eggs
1 cup Jif peanut butter
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 bag bite sized Reese's peanut butter cups
In a mixer, combine butter, brown sugar, white sugar and eggs--beat until smooth. Add peanut butter and beat. Add baking soda, salt and vanilla--mix well. Slowly add the flour and mix. Roll the batter into walnut sized balls and place one ball in each space on a greased mini-muffin tin. Press your thumb in the center of each ball to make a space for the peanut butter cups, but don't add the peanut butter cups yet. Bake at 375 degrees for 9 minutes--remove from oven, place one unwrapped peanut butter cup in each well of the cookies. Let them cool 10 minutes before removing from tins.
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#320 - Breakfast Bake
(by Shirley McNevich)
1 - 6oz. package Stove Top Stuffing Mix for Chicken
3 cups milk
1 medium red pepper, chopped
1 - 10oz. package frozen spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
2 eggs
2 egg whites
6 slices bacon, cooked and crumbled
Preheat oven to 350 degrees. Mix all ingredients until well blended. Spoon into a greased 13 x 9 x 2 baking dish. Bake at 350 degrees for 40 minutes or until center is set and top is golden brown.
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#321 - Southwestern Chicken
(by Shirley McNevich)
4 boneless skinless chicken breast halves
1 pouch Shake 'n Bake Extra Crispy Seasoned Coating Mix
1/2 cup salsa
1/2 cup shredded Monterey jack cheese
Preheat oven to 400 degrees. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet. Bake at 400 degrees for 20 minutes or until chicken is cooked. Remove from oven, top each chicken breast with 2 tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese is melted.
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#322 - Teriyaki Chicken Wings
(by Shirley McNevich)
1/3 cup water
1/4 tsp. pepper
1/3 cup soy sauce
1/4 cup brown sugar
1/2 tsp. garlic powder
1/3 cup balsamic vinegar
1/2 tsp. ginger
2 green onions - thinly sliced
16 chicken wings, separated at the joints, wing tips discarded
Combine water, pepper, soy sauce, brown sugar, garlic powder, balsamic vinegar, and ginger in a small saucepan. Gently heat until sugar is dissolved. Remove from heat and let cool to room temperature. Stir in green onions. Place chicken wings in a large Ziploc freezer bag. Pour in the teriyaki marinade. Squeeze out the air and seal. Turn bag to distribute the marinade over the wings. Refrigerate overnight. The next day, preheat oven to 375 degrees. Line a 13 x 9 x 2 baking pan with foil. Place chicken wings on the foil and cover with the marinade from the bag. Cover pan with more foil and bake for 30 minutes. Remove foil and bake another 10 minutes to crisp up the skin.
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#323 - Stuffed Chicken Breasts
(by Shirley McNevich)
5 TBSP zesty Italian dressing
1/2 of a medium red pepper, finely chopped
1/2 of a small zucchini, finely chopped
1/2 of a small onion, finely chopped
3/4 cup water
1 - 6oz. package Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves, (pounded with a tenderizer to 1/4 inch thickness)
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Heat 3 TBSP of the Italian dressing in large skillet on medium heat. Add chopped peppers, zucchini and onions--cook until tender, stirring occasionally. Add the water and bring to boil. Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes and set aside. Place the chicken breasts on a large cutting board and spread evenly with the stuffing mixture. Sprinkle the tops of each with 1/2 cup of the cheese. Starting at one of the short ends, tightly roll up each chicken piece and place seam side down in a 13 x 9 x 2 baking dish. Drizzle evenly with the remaining 2 TBSP Italian dressing. Bake 30 minutes--remove from oven and sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked.
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#324 - Homemade Macaroni and Cheese
(by Shirley McNevich)
1 - 5oz. can evaporated milk
2 eggs, lightly beaten
2 TBSP butter or margarine, melted
1/4 tsp. ground red pepper
8oz. Velveeta cheese, cut up
1 cup shredded cheddar cheese
2 cups elbow macaroni, cooked and drained
Preheat oven to 350 degrees. Mix milk and eggs in large bowl. Add butter, red pepper, Velveeta and cheddar cheese. Stir in macaroni and mix lightly. Pour everything into a 2 quart casserole. Bake 20 minutes or until heated.
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#325 - Macaroni and Cheese Lasagna
(by Shirley McNevich)
1 - 7 1/4oz. package Kraft macaroni and cheese dinner (prepared with "light" directions on box)
1 1/2 cups spaghetti sauce
1/2 lb. ground beef, cooked and drained
1 cup shredded mozzarella cheese
2 TBSP grated Parmesan cheese
Preheat oven to 350 degrees. Spoon half of the prepared macaroni and cheese into lightly greased 8 inch square baking dish. Top with half of the spaghetti sauce, half of the meat and half of the shredded cheese. Repeat with second half of each ingredient. Sprinkle with Parmesan cheese. Bake 20 minutes or until heated.
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#326 - Cream Cheese Fudge
(by Shirley McNevich)
1 - 3oz. softened Philly cream cheese
1 lb. sifted Domino's powdered sugar
3 TBSP water
1 tsp. vanilla
3 - 1oz. squares melted Baker's unsweetened chocolate
1 cup chopped walnuts
In a large bowl, use a spoon to mix cream cheese, powdered sugar, water and vanilla. Stir until smooth. Melt the chocolate by breaking up the chocolate pieces and place them (covered) in a small bowl--microwave for :30 seconds; stir and microwave a few seconds more at a time until melted. Quickly stir the melted chocolate and nuts into the cream cheese mixture. Pour fudge into a foil lined 11 1/4" x 7" x 1 1/2" pan. Spread mixture in pan until even. Refrigerate for a few hours until fudge is hard before removing from pan and slicing into squares.
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#327 - Chocolate Cookies
(by Shirley McNevich)
3/4 cup flour
3/4 tsp. salt
1 cup white sugar
1/2 cup butter
2 eggs (UNbeaten)
3oz. melted Baker's semi-sweet chocolate baking squares
1 tsp. vanilla
3/4 cup chopped nuts (optional)
Make sure all ingredients are at room temperature. In a mixer, beat sugar, butter, eggs, melted chocolate (you can melt it in the microwave) and vanilla. Add salt, flour and nuts (optional)--mix thoroughly. Drop by teaspoonsful onto greased cookie sheets and bake at 325 degrees for 15-20 minutes.
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#328 - Homemade Chicken Fingers
(by Shirley McNevich)
3 boneless/skinless chicken breast halves (cut crosswise into 1" strips)
2/3 cup Bisquick
1/2 cup Parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1 tsp. paprika
1 egg, beaten slightly in 1/4 cup milk
3 TBSP melted butter
Preheat oven to 450 degrees. Line a cookie sheet with foil. Spray the foil with Pam. In a large Ziploc bag mix Bisquick, Parmesan cheese, salt, paprika, garlic salt and pepper. Mix beaten egg and 1/4 cup milk in a bowl and stir together. Dip each piece of chicken in the egg mixture, then drop in the Ziploc bag and shake to coat. Remove and repeat with all chicken pieces. Place breaded chicken pieces on the foil and drizzle melted butter over the chicken pieces. Bake at 450 degrees for 12-14 minutes, turning each chicken piece on the other side halfway through the baking.
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#329 - Oatmeal Pudding Cookies
(by Shirley McNevich)
1 1/4 cups flour
1 tsp. baking soda
1 cup butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar
1 - 4oz. package Jell-O vanilla instant pudding
2 eggs
3 1/2 cups Quaker quick oats
1 cup raisins (optional)
In a mixer, beat white sugar, brown sugar, butter and pudding mix--add eggs and beat well. Add Quaker oats and beat. Add baking soda and gradually add flour--beat well. Stir in raisins if desired. Drop by teaspoonsful on to ungreased cookie sheets 2" apart. Bake at 375 degrees for 10-12 minutes.
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#330 - Maple Cookies
(by Shirley McNevich)
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup Parkay margarine
1 cup packed Domino's dark brown sugar
1 egg
1/2 cup maple syrup
1/2 tsp. vanilla
1 cup Baker's angelflake coconut
Preheat oven to 375 degrees. In medium bowl combine flour, baking powder and salt--set aside. In a mixer, cream Parkay and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed. Stir in flour, and then stir in coconut. Drop by teaspoonsful 2" apart onto greased cookie sheets. Bake for 10-12 minutes or until golden brown.
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#331 - Ranger Cookies
(by Stevie Wetzel)
1 cup butter
1 cup white sugar
1 cup Domino's dark brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups Quaker quick oats
2 cups Kellogg's rice krispies
1 cup Baker's angelflake coconut
In a mixer, combine butter, white sugar, brown sugar. Add eggs and beat. Add vanilla--beat until fluffy. Add baking soda, baking powder, salt, flour--beat. Add oats, rice krispies, coconut and mix by hand with a wooden spoon. The dough will be very dry and crumbly. Take a teaspoonful at a time in your hand and roll it in a ball. Place each ball on greased cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 degrees for 8-10 minutes.
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#332 - Butterscotch Coffee Cake
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 - 3.5 oz. box Jell-O butterscotch instant pudding
1 - 3.5 oz. box Jell-O vanilla instant pudding
4 eggs
1 cup canola oil
1 cup cold water
1 cup Domino's dark brown sugar
1 cup chopped nuts (optional)
1 tsp. cinnamon
In a mixer, combine yellow cake mix, butterscotch pudding, vanilla pudding, 4 eggs, and the 1 cup canola oil--beat until smooth. Add 1 cup cold water and beat until creamy. To make the crumb topping, in a bowl add brown sugar, nuts (optional), and cinnamon--mix with a spoon. Grease a 9 x 13 x 2 cake pan and pour 1/2 of the cake batter in the cake pan. Sprinkle 1/2 of the crumb mixture over the cake batter in the pan. Pour the remaining cake batter in the cake pan, and then sprinkle with the rest of the crumbs. Bake at 350 degrees for 45-55 minutes. Test with a toothpick for doneness.
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#333 - Easy Apple Crisp
(by Shirley McNevich)
6 cups sliced tart apples, peeled or not depending on your preference
1 cup sifted flour
1 cup white sugar (if apples are not tart, use only 1/2 cup white sugar)
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 cup melted butter
1/2 tsp. ground cinnamon
Butter an 8-inch square baking dish and arrange sliced apples in the bottom of it. In a bowl using a spoon, combine flour, white sugar, baking powder, salt, and egg--blend well. Sprinkle this mixture over apples. Drizzle melted butter evenly over crumb mixture. Sprinkle the top with cinnamon. Bake at 350 degrees for 30 to 40 minutes. Serve warm (preferably with vanilla ice cream).
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#334 - Canadian Bacon Breakfast Bake
(by Shirley McNevich)
1 bag Ore Ida frozen hash brown tots
1 1/2 lbs. sliced Canadian bacon (substitute regular bacon if you wish)
1 cup chopped onion
1 chopped green pepper
1 chopped red pepper
8oz. sliced mushrooms
5 eggs
1 cup milk
2 cups shredded sharp Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
salt and pepper to taste
Layer frozen hash browns in a 9 x 13 x 2 pan--season with salt and pepper to your taste. Layer green pepper, yellow pepper and onion over hash browns--layer mushroom slices on top of peppers. Cook/fry the bacon in a skillet until crispy, and then arrange bacon over mushroom layer. Beat eggs and milk in a bowl-- add 1/2 tsp. salt and 1/8 tsp. pepper. Pour egg mixture over bacon and spread grated cheese over top. Bake at 350 degrees for 30 to 40 minutes. Serve hot.
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#335 - Shrimp Pasta Salad
(by Shirley McNevich)
4 cups cooked and drained spiral or shell pasta
1 cup frozen peas - thawed
1/2 cup chopped green pepper
2 cups fine shredded cheese (your choice of type, such as mozzarella)
1/2 cup finely chopped onion
1/2 cup chopped red pepper
2 cups small frozen shrimp--thawed and drained on paper towels
2 cups ranch or peppercorn ranch dressing
2 cups halved cherry tomatoes
1/2 cup of Parmesan cheese
Cook pasta to desired texture. Cool pasta under cold running water and drain well. In large bowl combine pasta with all ingredients except cherry tomatoes and Parmesan cheese. Toss gently --mix well. Refrigerate 3-4 hours. If it seems dry, add more dressing--top with tomatoes and parmesan cheese before serving.
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#336 - Cinnamon Almonds
(by Shirley McNevich)
1 egg white
1 tsp. cold water
4 cups whole almonds
1/2 cup white sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Preheat oven to 250 degrees. Lightly grease a 10" x 15" jellyroll pan. Lightly beat the egg white in a bowl--add water and beat until frothy but not stiff. Add the nuts and stir until well coated. Mix the sugar, salt, and cinnamon in a bowl and sprinkle over the nuts. Toss to coat the nuts, and spread the mixture evenly on the prepared pan. Bake at 250 degrees for 1 hour. Stir occasionally and bake until golden. Allow to cool, and then store nuts in airtight containers.
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#337 - Nacho Dip
(by Shirley McNevich)
1 - 8oz. package softened Philly cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup shrimp cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red pepper
3/4 cup diced green pepper
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 thinly sliced cucumber
In a mixer, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving. Serve with nacho chips.
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#338 - Spinach Dip
(by Shirley McNevich)
2 pounds pepper jack cheese
2 cups half-and-half cream
1 large diced tomato
1 diced onion
1/2 cup diced red pepper
3 cups fresh spinach, rinsed and chopped
Over a double boiler slowly melt the pepper jack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.
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#339 - Bruschetta Appetizers
(by Shirley McNevich)
2 large tomatoes, coarsely chopped
1/2 chopped sweet onion
2 TBSP olive oil
1 TBSP oregano
1 tsp. basil
2 tsp. chopped parsley
1/2 loaf Italian bread, cut into 1 inch slices
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Bake at 400 degrees for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
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#340 - Cold Crab Dip
(by Shirley McNevich)
2 - 8oz. packages softened Philly cream cheese
3 TBSP milk
2 finely chopped green onions
2 TBSP prepared horseradish
2 - 6oz. cans crabmeat, drained and flaked
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
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#341 - Chicken Skewers
(by Shirley McNevich)
3/4 cup soy sauce
1/4 cup white sugar
1 TBSP vegetable oil
1/4 tsp. garlic powder
1/2 tsp. ground ginger
2 skinless, boneless chicken breast halves cut into 1" pieces
6 green onions, cut into 1" pieces
8oz. fresh mushrooms
wooden skewers
In a mixing bowl, combine soy sauce, white sugar, vegetable oil, garlic powder, and ginger. Stir in chicken and onion, then allow it to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5" from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.
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#342 - Appetizer Meatballs
(by Shirley McNevich)
2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 TBSP Worcestershire sauce
1 TBSP dried minced onion
1/4 tsp. pepper
1 dash garlic powder
1 dash cayenne pepper
2 1/2 lbs. frozen fully cooked meatballs
toothpicks
In a Dutch oven, combine all ingredients but the meatballs and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir meatballs into sauce and cook until heated. Stick one toothpick into each meatball and serve hot.
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#343 - Deviled Eggs Plus
(by Shirley McNevich)
12 eggs
1/2 cup mayonnaise
6 slices bacon
4 TBSP shredded Cheddar cheese
1 TBSP mustard
Hard boil eggs and cool. Cook bacon in a skillet until brown, then place on paper towels to drain. Crumble bacon and set aside. Peel the eggs and cut in half lengthwise. Remove yolks to a small bowl and mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
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#344 - Game Day Pretzel Snacks
(by Shirley McNevich)
1 cup butter
2 TBSP Worcestershire sauce
2 TBSP garlic powder
1 - 1oz. envelope dry onion soup mix
1 dash Tabasco sauce
20oz. broken sourdough pretzels
Preheat the oven to 250 degrees. Melt the butter in a saucepan over medium heat and stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping and place on a baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool, and then serve.
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#345 - BBQ Chex Mix
(by Shirley McNevich)
4 cups Corn Chex cereal
4 cups Wheat Chex cereal
2 cups square-shaped cheese crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter
8 TBSP barbecue sauce
1 TBSP Worcestershire sauce
1 teaspoon salt
In a large roasting pan, combine the cereals, crackers, pretzels and nuts--set aside. In a small saucepan, melt butter, stir in the barbecue sauce, Worcestershire sauce and salt until blended. Pour over cereal mixture and stir to coat. Bake on a large baking sheet uncovered at 250 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely.
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#346 - Chewy Chocolate Peanut Butter Bars
(by Shirley McNevich)
1 cup packed Domino's dark brown sugar
2/3 cup softened butter
1/3 cup lite corn syrup
1 tsp. vanilla
4 cups Quaker quick oats
2 cups Nestlé’s semi-sweet chocolate bits
2/3 cup Jif peanut butter
1/2 cup chopped peanuts
In a mixer, combine brown sugar and butter until creamy. Add corn syrup and vanilla--beat. By hand with a spoon, stir in the oats. Press this mixture into a 13 x 9 x 2 cake pan. Preheat oven to 350 degrees. Bake the oat mixture at 350 degrees for 15 minutes. Remove from oven and cool slightly. Melt 1 cup of chocolate bits with the peanut butter in a small saucepan over low heat--stir until smooth. Pour this mixture evenly over the baked oat mixture. Sprinkle the top with the chopped peanuts and the other 1 cup of chocolate bits. Use the back of a spoon to press down the peanuts and chocolate bits SLIGHTLY. Chill for one hour or until firm before cutting into squares.
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#347 - Sour Cream Coffee Cake
(by Aunt Eileen [Knouse] Carter)
1 cup white sugar
1 cup softened butter
3 eggs
2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 cup sour cream
1 cup chopped walnuts
3/4 cup white sugar
2 tsp. cinnamon
In a mixer, combine 1 cup white sugar, butter--add eggs, baking powder, baking soda and sour cream and beat well. Remove bowl from mixer--using a spoon, stir in flour. In a small bowl, combine walnuts, 3/4 cup white sugar, and cinnamon--stir with a spoon to mix. Grease a 9 x 12 x 2 inch cake pan and pour 1/2 of the batter into the cake pan. Sprinkle 3/4 of the nut topping evenly over the batter in the cake pan. Pour the remaining batter evenly over the nut mixture in the cake pan, then sprinkle the remaining nut mixture over the top. Bake at 350 degrees for 40 minutes. Test with a toothpick for doneness.
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#348 - Homemade Onion Rings
(by Shirley McNevich)
1 large onion
frying oil
1 cup sifted flour
2 tsp. salt
1 1/2 tsp. baking powder
1 egg
2/3 cup milk
1 TBSP salad oil
Peel onion and slice about 1/4" thick, then separate into rings. Place rings in a bowl with cold water and let stand for 30 minutes. Drain the rings and spread out on paper towels to dry. Sift flour, salt and baking powder into a bowl and set aside. Beat the egg yolk slightly, and then stir in milk and salad oil with the egg yolk. Add the egg yolk mixture to the flour mixture and stir until smooth. Beat egg white in a bowl until stiff peaks form, and then fold the egg white into the batter. Heat 1" of frying oil in saucepan to 375 degrees. Dip the onion rings in batter and let excess batter drip off. Drop several rings at a time into hot oil and fry until golden. Drain on paper towels.
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#349 - Cauliflower Au Gratin
(by Aunt Eileen [Knouse] Carter)
1 head cauliflower, cut into florets (about 6 cups)
1/2 of a sweet red pepper (chopped)
2 TBSP butter
3 TBSP flour
1 minced garlic clove
1 1/4 cups milk
1/2 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
Topping: 1 cup fresh breadcrumbs; 2 TBSP Parmesan cheese
Lightly butter a 2 qt. baking dish. In a pot, add water and a pinch of salt--bring to a boil, add cauliflower and cook 3-5 minutes--it should still be crisp, not well done. Drain cauliflower and add cauliflower to baking dish. Sprinkle the chopped red pepper evenly over the cauliflower. In a saucepan, melt the butter, then add the flour and minced garlic and stir--cook and stir over low heat for 1 minute. Add the milk to the garlic sauce--then add the cheddar and Parmesan cheeses, parsley, salt, pepper--stir and cook over low heat until cheeses are melted. Pour the cheese/garlic sauce over the red peppers in the baking dish--stir all ingredients in the baking dish so the cheese sauce gets mixed with the cauliflower and peppers. In a bowl, mix the breadcrumbs with the Parmesan cheese, then spread the bread crumb mixture over the top of the cauliflower mixture. Bake uncovered at 375 for 25-30 minutes or until bubbling.
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#350 - Glazed Apple Dumplings
(by Shirley McNevich)
Dough: 5 cups flour; 2 cups Crisco (generous, heaping); 1/2 stick of margarine or butter; 2 tsp. salt; 1/4 tsp. baking soda; 1 egg; 1 TBSP cider vinegar
Using your hands or a pastry blender, mix flour, Crisco, margarine, salt, and baking soda until it's crumbly. Set aside. In a measuring cup, add egg and vinegar and beat with a fork. Add water until the egg mixture and the water meet the 1 cup line on your measuring cup. Beat with a fork. Add the egg mixture to the dry ingredients. Mix everything with your hands until you can form a ball. Divide dough into 6 small balls--roll each of the six balls flat with a rolling pin on a floured surface--should make 7-9" circle or square for each dough ball.
Filling: 6 medium baking apples; 6 TBSP white sugar; 6 TBSP butter; ground cinnamon
Syrup: 2 cups packed Domino's dark brown sugar; 1 cup water
Peel and core apples. Place one whole apple in the center of each dough ball. Fill the hollow core of each apple with 1 TBSP white sugar and 1 TBSP butter and sprinkle some cinnamon in the hollow core--fold each of the sides of the dough to the top of the apple, then seal at the top by spraying with Pam until sealed. Repeat with other 5 apples. Place each apple in a 13 x 9 x 2" baking pan and sprinkle a little cinnamon over all of the apples--refrigerate for 30 minutes. Syrup: In a small saucepan, combine brown sugar and 1 cup water over medium heat, stirring constantly. Bring to a boil, and then boil gently for 5 minutes. Remove baking pan from refrigerator, then spoon 1 TBSP of syrup over each dumpling so it drips down the sides. Bake uncovered at 425 degrees for 10 minutes. Remove from oven, pour remaining syrup over the dumplings, return to oven and bake at 425 degrees for 25-30 minutes. Baste them occasionally with the syrup while they're baking. Bake until the apples are tender. Serve with milk, ice cream, warm or cold.
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#351 - Homemade Applesauce
(by Shirley McNevich)
3 lbs. cooking apples (Macintosh, etc.)
2/3 cup white sugar (if apples are tart, you may have to add more)
1 tsp. cinnamon
Wash, peel and core the apples. Cut all apples into quarters. Using a 5-6qt. saucepan, add the apples to the saucepan and 1/2 cup water. On medium heat, bring to a boil--after it comes to a boil, boil for 20-25 minutes until apples are mushy (if you use a lid while cooking, tilt the lid so apples don't cook out). Turn the stove off and let cool for 15 minutes. Using a food mill or a potato masher, mash the apples. If it seems too thick when you're finished, add a little more water and stir. Add the 2/3 cup white sugar and stir completely. Taste--if it's too sour for your taste, add a little more white sugar at a time until you like the taste. Add 1 tsp. cinnamon and stir until dissolved. Cool, then refrigerate in airtight containers.
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#352 - Glazed Carrots
(by Shirley McNevich)
3/4 lb. small or medium carrots (peeled and rinsed)
1 TBSP butter
1 TBSP Domino's dark brown sugar
1 tsp. salt
If using medium carrots, cut each carrot into 4 pieces--if using baby carrots, use them whole. In a medium saucepan, add carrots, salt and enough cold water to cover them. Bring to a boil and stir, then boil 7-9 minutes (should still be crunchy, not well done). Drain water off of carrots. Using the same saucepan over medium heat, add the butter and brown sugar to melt, and then stir over medium heat until combined. Add the carrots to the sugar mixture and cook/stir uncovered about 2 minutes or until the carrots are glazed.
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#353 - Pepperoni Appetizers
(by Shirley McNevich)
1 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup pizza or spaghetti sauce
2 packages refrigerated biscuit dough (should be 10 biscuits in each pack)
1 TBSP milk
1/4 cup grated Parmesan cheese
In a bowl, combine mozzarella cheese, pepperoni, and pizza/spaghetti sauce--set aside. Open the biscuit packages and separate the biscuits. Sprinkle flour on the counter, and then flatten each biscuit to a 3" circle. Place one rounded TBSP of the sauce/pepperoni mixture in the middle of each dough circle. Spray the edges with Pam, fold over and pinch to seal. Repeat with all dough. Place them seam side down on greased baking sheets. Brush each of them lightly with milk using a pastry brush, and then sprinkle them with Parmesan cheese. Bake at 350 degrees for 12-15 minutes or until golden brown.
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#354 - Chicken and Stuffing Bake
(by Shirley McNevich)
4 cups Pepperidge Farm cubed country style stuffing
6 skinless, boneless chicken breasts (halved)
paprika
1 - 10.75oz. can Campbell's cream of mushroom soup
1/3 cup milk
2 TBSP chopped fresh parsley
1/2 cup boiling water
1 TBSP melted Parkay margarine
In a bowl, mix stuffing, boiling water, and melted margarine. Use a 3 qt. baking dish, spray it with Pam. Spoon the stuffing mixture in the center of the baking dish. Place the chicken halves around the sides of the stuffing. Sprinkle the chicken with paprika. In a small bowl, stir together the soup, milk and parsley. Pour the soup mixture over the top of the chicken. Bake (covered) at 400 degrees for 30 minutes. Remove from oven, remove cover, and bake another 15 minutes or until chicken is done.
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#355 - White Chocolate Carrot Cake Muffins
(by Shirley McNevich)
2oz. white chocolate
1 - 8oz. package softened Philly cream cheese
1/2 cup softened butter
2 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP heavy cream
2 lightly beaten eggs
1 1/8 cups white sugar
1/3 cup Domino's dark brown sugar (packed)
1/2 cup vegetable oil
2 tsp. vanilla
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 teaspoons cinnamon
1/2 tsp. nutmeg
1/4 teaspoon ginger
1 cup chopped walnuts
Icing: In small saucepan, melt white chocolate over low heat and stir until smooth. Cool to room temperature. In a mixer, beat together the cream cheese and butter, mix in white chocolate, 2 tsp. vanilla. Add powdered sugar slowly, then add the heavy cream and beat.
Batter: Beat the eggs, white sugar, and brown sugar. Mix in the oil and 2 tsp. vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add flour mixture to the carrot mixture and mix until moist. Fold in 1/2 cup walnuts. Spray Pam in 12 muffin cups and spoon batter into muffin cups. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely on wire racks before topping with the icing. Sprinkle with remaining walnuts.
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#356 - White Chocolate Pumpkin Cupcakes
(by Shirley McNevich)
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. nutmeg
2 cups white sugar
1 cup vegetable oil
3 eggs
2 tsp. vanilla
4 cups Libby's canned pumpkin
4 oz. white chocolate, chopped into small bits
Add the flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg into a medium sized bowl and stir--set aside. In a mixer, add the sugar, oil, eggs, and vanilla into a large size bowl and beat. Add a little of the dry mixture to the batter and beat slowly until all of the dry ingredients have been added to the batter--continue by hand if it gets too stiff for the mixer. By hand, fold the pumpkin and chocolate chunks into the batter and scoop into cupcake papers--make them 2/3 full. Bake at 350 degrees for about 25-30 minutes or until inserted toothpick comes out clean. Allow cupcakes to cool, and then frost with our cream cheese recipe #308.
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#357 - Crispy Crumb Fried Chicken
(by Shirley McNevich)
2/3 cup finely crushed herb seasoned stuffing mix (place in Ziploc bag and use rolling pin to crush)
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
3lb. chicken pieces (your choice of white, dark or both)
canola oil for frying
1/2 cup milk
Combine crushed stuffing mix, salt, pepper, and paprika in a bowl--stir and mix well. Put milk in a separate bowl. Dip each chicken piece in the milk, then in the crushed stuffing mixture. Use medium heat on stove and a heavy iron skillet with canola oil OR medium heat on an electric skillet with canola oil--place chicken pieces in your choice of skillet. Fry and brown bottoms, then turn pieces over and fry on other side. Once browned on both sides, reduce heat to low, cover, and cook chicken for 30 minutes total or until tender, turning a few times while cooking.
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#358 - Sweet Corn Bread
(by Shirley McNevich)
1/2 cup butter
1 cup white sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
2 tsp. baking soda
1 TBSP cider vinegar in a measuring cup, then fill measuring cup with milk to 3/4 cup
3/4 cup sour cream
In a mixer, add butter and sugar--beat until soft. Add eggs and beat. Add cornmeal, cider vinegar/milk mixture and sour cream--beat. Add baking soda and flour--beat. Pour batter into a 9 x 13 x 2 cake pan. Bake at 375 degrees for 40-50 minutes.
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#359 - Easy Carrot Cake
(by Shirley McNevich)
4 eggs
2 cups white sugar
3 small jars strained carrots baby food
1 cup chopped nuts
2 1/2 cups flour
1 - 8oz. can Dole crushed pineapple (drained)
2 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 cup raisins (put raisins in saucepan, cover with water, bring to a boil, cook 5 min., then drain)
1 1/2 cups canola oil
Frosting - 8 oz. Philly cream cheese; 1 stick butter; 1 tsp. vanilla; 1 - 1lb. box Domino's powdered sugar
In a mixer, beat eggs and white sugar. Add canola oil and beat until smooth. Add strained carrots, baking soda, salt, cinnamon, 1 tsp. vanilla and flour--mix well. Add crushed pineapple (drained), raisins and nuts--mix until combined. Pour batter into a 9 x 13 x 2 cake pan. Bake at 350 degrees for 45-50 minutes. Test with a toothpick for doneness. Cool cake before frosting. Frosting: In a mixer, beat butter and cream cheese. Add vanilla and slowly add powdered sugar--beat until creamy. Frost the cake.
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#360 - Cranberry Sauce Cake
(by Shirley McNevich)
3 cups flour
1 1/2 cups white sugar
1 cup mayo
1 - 16oz. can Ocean Spray whole cranberry sauce
1/3 cup orange juice
1 TBSP grated orange peel
1 tsp. baking soda
1 tsp. salt
1 tsp. orange extract
1 cup chopped walnuts
Icing: 1 cup Domino's powdered sugar, 1 TBSP orange juice
In a mixer, combine white sugar, mayo, cranberry sauce, orange juice, grated orange peel--mix. Add baking soda, salt, orange extract--mix well. Add flour slowly--beat. Fold in the walnuts using a spoon. Cut a wax paper to fit in the bottom of a 10" angelfood cake pan (turn pan upside down on wax paper, draw a circle using the edge of the pan, then cut small circle in the center so the paper will fit in the bottom--slide the wax paper down to the bottom of the pan. Spray the pan and the wax paper with Pam. Pour the batter into the paper-lined pan. Bake at 350 degrees for 60-70 minutes. Remove from oven and cool on wire rack 15 minutes. Put a plate under the cake and turn upside down to remove cake--peel off the wax paper--drizzle with icing. Icing: combine powdered sugar and orange juice. Cake should still be warm when drizzling the icing.
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#361 - Chocolate Chip Marble Squares
(by Shirley McNevich)
1 cup + 2 TBSP flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup softened Parkay margarine
6 TBSP white sugar
6 TBSP Domino's dark brown sugar
1/2 tsp. vanilla
1/4 tsp. cold water
1 egg
1 cup Nestlé’s semi-sweet chocolate bits
In a mixer, combine Parkay, white sugar, brown sugar, egg--beat. Add vanilla and water--beat until smooth. Add baking soda and salt--beat. Slowly add flour and beat. Pour the batter into a 9 x 13 x 2 cake pan. Sprinkle the chocolate bits over the top of the batter evenly. Bake at 375 degrees for 1-2 minutes or until chocolate bits are melting. Remove it from the oven and using a butter knife, move the knife back and forth which marbles the batter and the chocolate. Return to oven and bake 12-14 minutes longer. Test with a toothpick for doneness. Cool, and then cut into squares.
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#362 - Green Bean Casserole
(by Shirley McNevich)
1 qt. cooked green string beans
1 can Campbell's mushroom soup
1/4 tsp. soy sauce
1 can French's fried onion rings
1/2 cup milk
Save 1/2 of the can of onion rings for topping. In a large bowl, add mushroom soup and milk--stir. Add soy sauce and stir. Add green beans and 1/2 of the onion rings and stir. Pour everything in a 1.5 quart greased casserole dish and add 1/2 of the can of fried onion rings to the top evenly. Bake at 350 degrees for 20-30 minutes.
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#363 - Oatmeal Raisin Cookies
(by Shirley McNevich)
2 sticks softened butter
1 cup firmly packed Domino's dark brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker quick oats (uncooked)
1 cup raisins (put in saucepan, cover with water, bring to a boil, then boil for 5 minutes and drain)
In a mixer, beat butter, white sugar and brown sugar until creamy. Add eggs and vanilla--beat well. Add baking soda, cinnamon, and salt--mix well. Slowly add flour and mix. Add oats and mix. Remove bowl from mixer and stir in raisins using a spoon. Drop by rounded teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool 1-2 minutes on cookie sheets before removing.
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#364 - Eggnog
(by Shirley McNevich)
1/2 cup white sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3 eggs, separated
2 cups cold milk
1 cup cold light cream
nutmeg for sprinkling
In a bowl, combine white sugar, cinnamon and nutmeg. Set aside. In a mixer on high speed, beat egg whites until peaks form. Add 1/2 of the sugar mixture to the egg whites and beat until stiff. In a separate bowl using a whisk beat egg yolks until they are lemon colored. Gradually whisk in the other half of the white sugar mixture until thick and smooth. Using a spoon, fold the egg yolk mixture into the egg white mixture and stir by hand. Stir the milk and cream into the mixture and mix with the spoon. Serve chilled with a little nutmeg on the top of each serving.
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#365 - Butterscotch Brownies
(by Shirley McNevich)
1/2 cup sifted flour
1/4 cup white sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
2 - 4oz. boxes Jell-O butterscotch pudding/pie filling mix (NOT instant)
1/3 cup melted butter
1/2 tsp. vanilla
1/2 cup chopped walnuts
1/2 cup Nestlé’s semi-sweet chocolate bits
Into a bowl, sift flour, white sugar, baking powder and salt--set aside. In a mixer, beat eggs until thick--add flour mixture to the eggs and beat. Add pudding mixes, vanilla, melted butter and beat well. Remove from mixer; add nuts and chocolate bits--stir with a spoon. Pour batter evenly into a 9 x 13 x 2 cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness after 25 minutes or so--if it comes out clean it's ready--if not, bake 5-10 minutes more. Cool, and then cut into squares.
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#366 - Chicken Mozzarella
(by Shirley McNevich)
4 boneless, skinless chicken breast halves
1 can Campbell's tomato soup + 1/2 of the can filled with water
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups cooked, hot corkscrew pasta (multicolored)
Place the chicken in a shallow baking dish sprayed with Pam. In a bowl, mix soup, oregano, garlic powder, 1/2 can water--stir. Pour tomato soup mixture over the chicken in the baking dish. Bake at 400 degrees for 25 minutes or until chicken is done--test with a fork for tenderness. Remove from oven, sprinkle mozzarella over the top (it should melt on its own--if not return to oven for a minute or two). Serve with hot, cooked pasta.
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#367 - Strawberry Ambrosia Salad
(by Shirley McNevich)
1 - 3oz. package strawberry Jell-O
1 - 3oz. package raspberry Jell-O
2 cups boiling water
1 - 10oz. package frozen, sliced, and sweetened strawberries (if you use fresh strawberries, slice them and add sugar to your taste)
1/2 cup cold water
1 - 8 .25oz. can Dole crushed pineapple AND its juice
1/2 cup Baker's angelflake coconut
2/3 cup Carnation evaporated milk
In a bowl, add Jell-O mixes and boiling water--stir until dissolved. Add the frozen strawberries into the Jell-O and stir until frozen strawberries separate (if using fresh strawberries, just stir until mixed). Add the cold water, crushed pineapple and pineapple juice--stir. When cooled enough, put in refrigerator until it starts to gel. Bring it out of refrigerator, add the coconut and evaporated milk--stir well. Pour everything into a 5 cup Jell-O mold. Chill at least 6 hours before serving. To unmold, run hot water on the outside of the mold and turn it upside down on a plate.
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#368 - Chicken a la Kluski
(by Harriet [Sanders] Betz - friend)
1/4 cup chopped onions
1/4 cup chopped green pepper
1 cup canned chicken broth
2 TBSP butter
1 - 10.5 oz. Campbell's cream of chicken soup
1/2 cup milk
1/4 tsp. garlic powder
1/2 tsp. pepper
2 cups cooked chicken (diced)
1 - 8oz. package Mueller's Kluski egg noodles (cooked to package directions)
1/4 cup chopped pimentos
In a large saucepan, cook onion and green pepper in the 2 TBSP butter--cook until tender but NOT browned. Add cream of chicken soup, chicken broth, milk, garlic powder, pepper, and cooked chicken--stir and heat until bubbling hot. While it's heating, cook noodles according to package directions--drain the water, then mix pimentos in with the noodles. Arrange the noodles on a large platter and pour hot chicken mixture over the noodles. Serve.
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#369 - Beef and Pasta Casserole
(by Shirley McNevich)
3 cups uncooked medium pasta shells
1 lb. lean ground chuck
1 cup chopped onion
1 cup chopped celery
1 minced garlic clove
1/2 tsp. salt
1 - 14.5oz. can diced tomatoes with juice
1 - 15oz. jar tomato sauce
2 tsp. white sugar
1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees. Grease an 11 x 7" baking dish. Cook pasta according to package directions until tender, and then drain well. In a skillet over medium heat, brown beef with onion and celery. Add garlic and salt and cook 3 more minutes. Stir in the tomatoes, tomato sauce, white sugar and the pasta. Spoon mixture into the prepared baking dish and cover with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted.
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#370 - Mexican Casserole
(by Shirley McNevich)
1 lb. lean ground beef
salt and pepper to taste
1 tsp. chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup mayo
2 TBSP chopped onion
2 cups Bisquick
1/2 cup water
3 medium thinly sliced tomatoes
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
Preheat oven to 375 degrees. Grease a 13 x 9 x 2" baking dish. Brown the ground beef in a large skillet, then drain off the excess fat--season to your taste with salt and pepper and set aside. In a small bowl mix together the cheese, sour cream, mayonnaise and onion--set aside. Stir the Bisquick and water together until a soft dough forms. With floured fingers, pat the dough into the prepared baking dish, pressing the dough 1/2" up the sides of the pan. Layer the browned ground beef, tomato slices, green pepper, red pepper, and yellow pepper over the dough layer. Spoon the sour cream and cheese mixture evenly over the top of the casserole. Bake, uncovered 25-30 minutes or until the edges of the dough are light brown. Cool 5 minutes before cutting and serving.
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#371 - Broccoli Casserole
(by Shirley McNevich)
3 - 10oz. packages frozen chopped broccoli (thawed and drained)
3/4 lb. (12 oz.) Velveeta cheese (cut into small pieces)
36 Ritz Crackers (crushed)
1/2 stick melted butter
Preheat oven to 350 degrees. Place Ritz crackers in a Ziploc bag and coarsely crush them with your hands. In a large bowl, mix broccoli, Velveeta and half of the crushed crackers until well blended.
Spoon this mixture into 2qt. baking dish. Mix remaining crushed crackers and butter and sprinkle over the top of the broccoli mixture. Bake 45 minutes or until well heated.
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#372 - Velveeta Macaroni and Cheese
(by Shirley McNevich)
1/2 stick butter
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
2 cups elbow macaroni, cooked and drained
1/2 cup shredded cheddar cheese
1/4 cup crushed Ritz crackers
PREHEAT oven to 350 degrees. Crush Ritz crackers into crumbs in a Ziploc bag--set aside. Melt 3 TBSP of the butter in medium saucepan on low heat. Add flour and mix well. Cook 2 minutes, stirring constantly. Gradually add milk--stir until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add Velveeta and cook until melted, stirring constantly so it doesn't burn. Add cooked macaroni and mix lightly. Spoon into a greased 2qt. casserole dish and sprinkle with shredded cheese. Melt remaining 1 TBSP butter and mix it with the Ritz cracker crumbs. Sprinkle crumbs over casserole. Bake 20 minutes or until well heated.
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#373 - Cheesy Chicken
(by Shirley McNevich)
4 small boneless skinless chicken breast halves
1 - 15oz. can chunky Italian style tomato sauce
6 oz. Velveeta cheese, cut into pieces
8 oz. spaghetti, cooked and drained
Spray a large skillet with Pam. Add chicken; cook on medium heat 2 minutes on each side. Reduce heat to low. Stir in tomato sauce and cover. Simmer 10 minutes or until chicken is cooked.
Add Velveeta cheese and cover. Cook on low heat until cheese is melted. Serve over the hot cooked spaghetti.
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#374 - Steak Stroganoff
(by Shirley McNevich)
1 1/4 lb. steak cut into thin slices
1 sliced medium onion
1 1/2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
1 - 10oz. package frozen green beans
1 - 10.75 oz. can Campbell's condensed cream of mushroom soup
1/2 tsp. pepper
Spray a large skillet with Pam. Add steak and onions--cook and stir on medium-high heat 4 minutes or until steak is done to your taste. Stir in water and bring to a boil. Add uncooked noodles--return to a boil. Reduce heat to medium and cook 7 minutes or until noodles are tender, stirring frequently. Add Velveeta cheese, green beans, soup and pepper--stir. Cook until cheese is melted and everything is mixed and hot.
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#375 - Banana Pudding Squares
(by Shirley McNevich)
35 finely crushed Vanilla Wafers (use a Ziploc bag and rolling pin to crush them)
1/4 cup melted butter
1 - 8oz. package Philly cream cheese (softened)
1/2 cup Domino's powdered sugar
8oz. thawed Cool Whip
3 ripe bananas
3 cups milk
2 small boxes Jell-O instant vanilla pudding/pie filling
1/2 square Baker's semi-sweet baking chocolate, grated
Crush vanilla wafer in a Ziploc bag using a rolling pin--mix crushed wafers and butter in a bowl--press into the bottom of a 13 x 9 x 2 baking pan. In a bowl, mix cream cheese and powdered sugar until well blended, then stir in 1 1/2 cups of Cool Whip. Spread this mixture evenly over the crushed wafer crust--set aside. Cut bananas in half crosswise, then cut each piece lengthwise in half. Arrange over the cream cheese mixture. Pour milk into large bowl, and add dry pudding mixes. Beat with wire whisk 2 minutes, then spoon over bananas. Spread remaining Cool Whip over the top. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving.
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#376 - Easy Cheesecake
(by Shirley McNevich)
1 envelope Knox unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 - 8oz. packages Philly cream cheese, softened
1 tsp. vanilla
1 - 6oz. readymade graham cracker crust
Mix gelatin and sugar in small bowl--add boiling water and stir 5 minutes or until gelatin is completely dissolved. In a mixer, beat cream cheese and vanilla until creamy. Gradually add gelatin mixture, beating until well blended. Refrigerate the cream cheese mixture 45 minutes or until thickened, stirring every 15 minutes. Pour cream cheese mixture into pie crust. Refrigerate until firm (preferably overnight).
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#377 - Caramel Apple Pie
(by Shirley McNevich)
35 Kraft caramels, unwrapped
3 TBSP milk
1 graham cracker pie crust
1/4 cup chopped pecans
1 cup milk
1 - 4oz. package Jell-O instant vanilla pudding/pie filling
1 1/2 cups thawed Cool Whip
1 - 21oz. can apple pie filling
Place caramels and 3 TBSP milk in medium microwaveable bowl. Microwave on high for 1 minute or until caramels are melted--stir until smooth. Save 1/3 cup caramel mixture in small microwaveable bowl--cover it and refrigerate. Pour remaining caramel mixture into pie crust and top evenly with pecans. Pour 1 cup milk into large bowl and add dry pudding mix--beat with wire whisk 2 minutes. Gently stir in Cool Whip. Spoon this mixture into crust. Freeze 4 hours (preferably overnight). The next day, spoon apple pie filling over frozen pie. Microwave reserved 1/3 cup caramel mixture on high 30 seconds or until caramel is smooth. Drizzle over pie filling. Let stand at room temperature 15 minutes before serving. Store leftover pie in the freezer.
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#378 - Raspberry Cheesecake
(by Shirley McNevich)
2 - 8oz. packages Philly cream cheese (softened)
1 - 4oz. box Jell-O lemon instant pudding/pie filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip
1/2 cup raspberry preserves
1 ready-made graham cracker crust
Beat cream cheese, pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of Cool Whip. Spoon 1/4 cup of the raspberry preserves onto bottom of crust, then pour pudding mixture evenly over the top. Top with remaining 1/4 cup preserves and remaining 1 cup of Cool Whip. Refrigerate at least 4 hours (preferably overnight).
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#379 - Oreo Cookie Pie
(by Shirley McNevich)
1 box Duncan Hines brownie mix
2 cups cold milk
2 - 4oz. boxes Jell-O Oreo flavor instant pudding/pie filling
8oz. Cool Whip
Preheat oven to 350 degrees. Prepare brownie mix as directed on package. Pour batter into a greased 9" pie plate. Bake 35 minutes or until inserted toothpick comes out clean. Cool completely on wire rack. Scoop out the center of the brownie with spoon, leaving a 1" crust around edge and thin layer of brownie on bottom--keep the removed brownie pieces. Pour milk into large bowl--add dry pudding mixes and beat with wire whisk 2 minutes--it will be very thick. Stir in half of the Cool Whip and all but 1/4 cup of the saved brownie pieces. Spoon this mixture into brownie crust and top with remaining Cool Whip and leftover brownie pieces. Refrigerate 2 hours or until set.
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#380 - Baked Sweet Potato Casserole
(by Shirley McNevich)
4 medium yams or sweet potatoes (or 1 small can of sweet potatoes)
1/4 cup melted Parkay margarine
1 cup white sugar
1 tsp. salt
1 - 1lb. can Dole crushed pineapple and its juice
Wash and peel sweet potatoes, slice them in half, then place them in a saucepan--cover them with water and add 1 tsp. salt--bring to a boil then cook until tender. Drain potatoes and discard water. In a glass 8 x 8 baking dish, pour melted Parkay evenly. In a small bowl, add the white sugar--roll each sweet potato in the white sugar to coat. Place each coated potato in the baking dish. When all potatoes are in the dish, cover them evenly with the crushed pineapple and its juice. Bake at 350 degrees for 20-25 minutes until hot.
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#381 - Dumplings
(by Shirley McNevich)
Use them in beef stew, vegetable soup, sauerkraut, chicken soup, etc.
2 cups Bisquick
2/3 cup milk
In a bowl, stir Bisquick and milk. Stir until a soft dough forms. Drop by spoonfuls onto boiling stew or soup. Reduce heat to low and cook uncovered for 10 minutes, then put lid on and cook for another 10 minutes. Makes 10 dumplings. Make sure you have plenty of juice on top of soup or stew, because the dumplings soak up a lot of juice/broth.
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#382 - Broccoli and Chicken Casserole
(by Shirley McNevich)
1 - 12oz. box elbow macaroni
1lb. cubed American cheese
1 1/2 cups milk
1/2 tsp. garlic powder
3 cups cubed cooked chicken
2 - 10oz. packages frozen chopped broccoli (thawed and drained)
salt and pepper to taste
bread crumbs--3 slices of bread broken into small pieces
Grease a 3qt. casserole dish. Cook and drain macaroni according to package directions. In a saucepan over medium heat, combine cheese, milk, and garlic powder--cook and stir until cheese is melted and sauce is smooth. Stir in the hot macaroni with the sauce, and add chicken, broccoli, and salt and pepper to your taste. Spoon into casserole dish and cover--add bread crumbs if you wish. Bake at 375 degrees for 20-25 minutes or until hot and bubbly--if you use bread crumbs, remove lid when 10 minutes left so bread crumbs brown.
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#383 - Beef Roast
(by Shirley McNevich)
2 1/2 lb. sirloin tip roast (minimum)
5 large red potatoes (quartered and washed, but NOT peeled)
4 long pieces of celery from a stalk (cut into 1" pieces)
1 lb. baby carrots
1 envelope Lipton onion soup mix
1 - 14oz. can peeled whole tomatoes (slice in thirds and reserve the juice)
water
1 Reynolds oven bag -- (plastic) -- large size
Use a baking dish large enough to hold roast and other ingredients. Spray the inside of the cooking bag with Pam. Put the roast in the center of the bag, and then arrange potatoes, celery and carrots around the roast. Sprinkle the onion soup mix over the top of the roast. Place the sliced tomatoes on top of the roast. Pour the tomato juice in a bowl, then fill the tomato can with water and add to juice and stir. Pour the liquid over the vegetables. Shut the bag with the provided twister and use a knife to poke holes in the top of the bag. Bake at 350 degrees for 3 hours or until meat and potatoes are tender.
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#384 - Sunrise Smoothie
(by Shirley McNevich)
1 cup Dole pineapple juice
1 cup vanilla yogurt or vanilla frozen yogurt
1 cup frozen strawberries (partially thawed)
2 ripe bananas (peeled and sliced)
In a blender, add pineapple juice, yogurt, strawberries and bananas--cover and blend until smooth.
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#385 - Italian Chicken
(by Shirley McNevich)
1 Reynolds oven bag (plastic--large)
1 - 14oz. jar spaghetti sauce
4 skinless, boneless chicken breast halves
1 medium chopped green pepper
1 - 8oz. package your favorite pasta shape, cooked and drained
Use a 13 x 9 x 2 baking pan. Spray Pam on the inside of the cooking bag. Place the bag in the baking pan--add the spaghetti sauce in the bottom of the bag. Add chicken and green pepper to the bag. Turn the bag back and forth until chicken is coated with sauce. Arrange chicken evenly in the bag. Close the bag with included twister. Cut at least six slots in the top of the bag to vent. Bake at 350 degrees for 35-40 minutes or until chicken is tender. Cook the pasta according to package directions while chicken is baking. Serve the chicken mixture over the pasta and add fresh grated Parmesan cheese.
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#386 - Skillet Shepherd’s Pie
(by Shirley McNevich)
2 - 10.5oz. cans turkey gravy
1 - 16oz. bag frozen vegetables (broccoli, cauliflower and carrots)
2 cups cubed cooked turkey
2 cups hot seasoned mashed potatoes
1/4 cup shredded cheddar cheese
In a medium skillet, mix gravy and vegetables. Heat to a boil over medium heat. After boiling, turn heat to low, cover and cook for 5 minutes or until vegetables are tender--stir a few times while cooking. Add turkey, spoon mashed potatoes over the top, sprinkle cheese over the potatoes and cover. Keep heat on low and cook until everything is hot and cheese is melted.
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#387 - Peanut Butter Pudding Cake
(by Shirley McNevich)
2/3 cup chopped roasted peanuts (extra for topping if desired)
1/2 cup melted Parkay margarine
1/2 cup Jif peanut butter (smooth)
1 - 8oz. Philly cream cheese
1 small box Jell-O instant vanilla pudding
1 small box Jell-O instant chocolate pudding
1 cup flour
1/3 cup Domino's dark brown sugar (packed)
1 cup Domino's powdered sugar
1 cup Cool Whip (extra for topping if desired)
2 2/3 cups milk
In a bowl mix peanuts, flour, melted Parkay and brown sugar--press mixture into a 9 x 13 x 2 baking pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool. In a mixer, combine peanut butter, cream cheese and powdered sugar--blend in the Cool Whip. Spread this batter over the baked crust. In the mixer again, mix both pudding mixes with the milk--spread this batter over the cream cheese batter mixture. Top with additional Cool Whip and sprinkle top with more chopped peanuts if desired. Refrigerate.
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#388 - Strawberry Lemon Punch
(by Shirley McNevich)
1 1/2 cups fresh strawberries (or 1 - 10oz. package frozen strawberries partially thawed)
1 - 12oz. can frozen lemonade (partially thawed and NOT diluted with water)
1/2 cup white sugar
2 quarts of ice water
1/2 of a 2 liter bottle of 7Up soda
Put strawberries in blender and puree them. Add the frozen lemonade and sugar--mix well at medium speed. Add water and blend. Pour the mixture into a punch bowl. Add 7Up when you're ready to serve it and stir to mix.
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#389 - Fudge Krispy Treats
(by Shirley McNevich)
2 cups Nestlé’s milk chocolate morsels
1/2 cup butter
1/2 cup light corn syrup
2 tsp. vanilla
1 cup sifted Domino's powdered sugar
4 cups Kellogg's rice krispies (regular flavor, NOT cocoa)
In a medium saucepan, combine chocolate morsels, butter, and corn syrup--stir constantly over low heat until melted and smooth. Remove from heat, stir in vanilla and powdered sugar. Add rice krispies and stir with a wooden spoon until well coated. Spread evenly in a 13 x 9 x 2 buttered cake pan. Chill until firm, and then cut into squares.
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#390 - Cream Cheese Drop Cookies
(by Shirley McNevich)
1/2 cup butter
1 cup white sugar
1 egg
1/2 tsp. salt
3 - 3oz. packages Philly cream cheese
2 tsp. vanilla
2 cups flour
In a mixer, combine butter, white sugar and cream cheese. Add vanilla and egg--beat. Add salt and flour--beat. Drop by teaspoonsful on to a greased cookie sheet. Bake at 350 for 8-12 minutes or until lightly browned on top. Let them sit overnight before eating so flavor goes through them.
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#391 - Pistachio Cookies
(by Shirley McNevich)
1 cup butter
1 tsp. vanilla
3 - 3.5oz. boxes Jell-O instant pistachio pudding
2 cups flour
1/3 cup Domino's powdered sugar
1 egg
1/2 cup Nestlé’s semi-sweet chocolate bits
chopped nuts
1 tsp. almond extract
Filling: 1 tsp. vanilla, 2 TBSP softened butter, milk, green food coloring, 1 cup Domino's powdered sugar
Drizzle: 1/2 cup Nestlé’s semi-sweet chocolate bits, 2 tsp. Parkay margarine
In a mixer, add butter, 1/3 cup powdered sugar and the egg--beat. Add 1 tsp. vanilla, pudding mixes, almond extract and flour--beat. Remove from mixer and stir in 1/2 cup chocolate bits with a spoon. Form batter into small balls and roll in chopped nuts. Place on greased cookie sheets and press your thumb into the center of the cookie to make a well. Bake at 350 degrees for 10 minutes. While they're baking, make the filling in a mixer--beat 1 tsp. vanilla, 2 TBSP softened butter, just enough milk to wet (1-2 TBSP), a few drops green food coloring, and 1 cup powdered sugar. Remove cookies from oven and allow them to cool at room temperature. Spoon filling into each cookie well. In a microwave bowl, add 1/2 cup chocolate bits and 2 tsp. Parkay. Stir with a spoon until smooth--you make have to microwave it a few more seconds if lumpy. Use spoon to drizzle on each cookie. Refrigerate.
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#392 - Buttermilk Donuts
(by Shirley McNevich)
3 eggs
1 1/2 cups white sugar
1 1/4 TBSP butter
1 1/2 tsp. baking soda
3/4 tsp. cream of tartar
1 1/2 tsp. salt
1 1/2 cups buttermilk (or 1 1/2 TBSP cider vinegar in 1 1/2 cups milk)
1 tsp. vanilla
1 tsp. cinnamon
In a mixer, add eggs, white sugar, and butter--beat. Add baking soda, cream of tartar, salt and buttermilk--beat. Add vanilla and cinnamon, and then slowly add flour and beat--if it gets too stiff for mixer, continue by hand. Dough should be dull, not shiny--if still shiny, continue to stir with spoon. Roll out on floured countertop--add flour on top of dough and roll to 1/4" thick. Cut using the top of a glass for the large cut, then a soda bottle cap to cut out the donut hole (or use a donut cutter if you have one). Continue until dough is gone. Deep fry in canola oil (or at least an inch deep of canola oil in a deep frying pan on top of the stove). Deep fry at 400 degrees (or on top of the stove oil should be cooked on high until oil gets hot, then turn back to medium). Fry both the donuts and donut holes until bottoms get brown, then flip and fry on other side. Dry on paper towels and serve plain or add powdered sugar or powdered sugar/cinnamon to a bag and shake each donut/hole to coat.
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#393 - Speedy Donuts
(by Shirley McNevich)
1/4 cup white sugar
1 can refrigerated Pillsbury biscuits
1/2 tsp. cinnamon
Cut a hole in the center of each biscuit using a soda bottle cap. Deep fry in a deep fryer with canola oil (or in a deep frying pan with 1" canola oil) until brown on one side, then flip to brown other side--you can fry the hole pieces also. Mix the sugar and cinnamon together and put the mixture in a plastic bag--put one donut at a time in the bag, then shake to coat. You can also use just Domino's powdered sugar if you choose.
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#394 - Jell-O Cookies
(by Shirley McNevich)
3/4 cup butter
1/2 cup white sugar
1 - 3oz. package strawberry Jell-O
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
In a mixer, combine butter, white sugar--add eggs, Jell-O and vanilla--mix until smooth. Add salt, baking powder--mix well. Add flour and mix. Shape dough into balls the size of a walnut, place on greased cookie sheets and flatten with a fork in a criss cross pattern--if fork sticks, dip fork in white sugar. Bake at 350 degrees for 12-15 minutes until lightly browned.
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#395 - Sour Cream Pound Cake
(by Shirley McNevich)
2 sticks butter
3 cups white sugar
1 cup sour cream
3 cups flour
1/2 tsp. baking soda
6 eggs
1 tsp. vanilla
Preheat oven to 325 degrees. In a mixer, beat butter and sugar together--then add sour cream and beat. Sift flour and baking soda together and add to the batter--beat. Add one egg at a time and beat after adding each one. Add vanilla and beat. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes. Frosting: 1 stick butter; 8oz. Philly cream cheese; 1 box Domino's powdered sugar; 1/2 tsp. almond extract; 1/2 tsp. vanilla. Mix all ingredients together in a mixer. Wait for the cake to cool, and then top it with a thick layer of the cream cheese frosting.
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#396 - Heath Bar Cookies
(by Shirley McNevich)
56 saltine crackers
1 cup Domino's dark brown sugar
1 cup chopped nuts
1 cup butter
12oz. Nestlé’s chocolate bits
1/4 tsp. baking soda
Line two cookie sheets with aluminum foil and spray them with Pam. Lay saltine crackers on the cookie sheets so they are all touching each other and they make one large cracker square. In a saucepan, melt butter over medium heat. Add brown sugar and bring to a boil and cook for 1 minute--stir constantly. Remove from heat, add baking soda and stir. Pour this mixture over the crackers--spread with a spatula so all crackers are covered. Bake at 350 degrees for 5 minutes--make sure oven is preheated. Remove from oven and sprinkle the crackers with the chocolate bits and the nuts. Allow it to cool completely before breaking them apart.
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#397 - Taco Salad
(by Shirley McNevich)
1 lb. ground beef
1 medium onion, coarsely chopped
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. crushed red pepper - optional
1 head lettuce
2 chopped tomatoes
2 chopped ripe avocados
2 cups shredded Monterey Jack or Mozzarella cheese
1 - 12oz. bag Doritos tortilla chips, slightly crushed
Brown the ground beef in a skillet and drain. Stir in the chili powder, cumin, salt, pepper, and red pepper. Remove the skillet from the heat and stir in the onions. Set aside. Tear lettuce into pieces and place in a large serving bowl. Add the tomatoes, avocados, and cheese. Pour the beef mixture in while still warm and toss. Add the slightly crushed tortilla chips and toss again. Serve at room temperature.
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#398 - Chocolate Drop Cookies
(by Shirley McNevich)
1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Hershey's cocoa
1 cup white sugar
1/2 cup butter
1 egg
3/4 cup buttermilk
2 tsp. vanilla
1 cup chopped nuts -- optional
Mix dry ingredients together in a bowl. In a mixer, add the white sugar and butter--beat. Add egg and beat. Add buttermilk and vanilla--beat. Add dry ingredients slowly--beat until smooth. Stir in nuts if desired. Drop by teaspoonsful on to greased cookie sheets and bake at 350 degrees for 8-10 minutes. Allow to cool 3-5 minutes on baking sheets before removing.
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#399 - Homemade Peanut Butter Cups
(by Shirley McNevich)
1 lb. Parkay margarine (softened)
2 lb. Jif peanut butter
3 lbs. Domino's powdered sugar
melted Nestlé’s semi-sweet or milk chocolate bits
In a mixer, add Parkay and peanut butter--mix well. Remove from mixer and stir in the powdered sugar with a spoon, then continue with your hands until mixed. Shape into balls the size of a walnut. Melt chocolate in a double boiler, then using toothpicks dip and coat each ball. Cover the hole in each using a little chocolate on the tip of the toothpick. Place them on a cookie sheet covered with saran wrap until they cool. Refrigerate.
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#400 - Apricot Crisp
(Shirley McNevich)
1 - 30oz. can apricot halves (drained--reserve 2 TBSP of the syrup)
1 3/4 cups Kellogg's Rice Krispies (place in Ziploc bag and crush them with rolling pin--should measure as 1 cup after they're crushed)
1/3 cup flour
1/4 tsp. salt
1/2 cup firmly packed Domino's dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup butter (softened)
Grease a casserole dish. Cut each apricot halve in half and place them in the casserole--add the reserved syrup to the apricot pieces. In a separate bowl, add all other ingredients and mix them with a spoon and then continue mixing with your hands. Sprinkle the crumb mixture over the top of the apricots. Bake at 350 degrees for 30 minutes or until crumb topping is brown. Serve warm with vanilla ice cream.
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#401 - Onion Roasted Potatoes
(by Shirley McNevich)
1 envelope Lipton Onion Recipe soup mix
2lb. red potatoes (washed and cut into wedges)
1/3 cup olive oil
chopped parsley (optional)
Preheat oven to 450 degrees. In a large plastic bag, add all ingredients--close bag and shake until potatoes are covered. Empty coated potatoes into a shallow baking dish sprayed with Pam. Throw plastic bag away. Bake at 450 degrees for 40 minutes or until potatoes are tender and golden brown. Stir occasionally while they are baking. Garnish with chopped parsley if you wish.
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#402 - Old Fashioned Pot Roast
(by Shirley McNevich)
1 envelope Lipton Onion Recipe soup mix
2 1/4 cups water
salt to taste
3 to 3 1/2 lb. boneless pot roast
In a Dutch oven, brown roast on top of stove over medium heat (brown it on both sides). In a bowl, add the water and stir in the soup mix--add salt to your taste. Pour this mixture over the roast. Once the water starts to boil, turn heat down to low (so it's still boiling). Cook on low for 3 hours or until tender--you must use the lid. Turn the roast every 15-20 minutes while it's cooking.
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#403 - Cream Corn Tuna Chowder
(by Shirley McNevich)
1 diced onion
1 TBSP butter
1 large potato (peeled and diced)
1 cup chicken broth
1 - 14 .75oz. can Del Monte cream style corn
1 - 6.5oz. can water packed tuna (drained and flaked)
2 cups milk
In a 2qt. saucepan, add butter and diced onion--sauté until soft. Add chicken broth and potatoes--cover and simmer 15 minutes or until potatoes are tender. Add corn, tuna, and milk--stir and heat just until hot. Do not boil or put lid on the saucepan. Serve with crackers.
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#404 - Spaghetti Salad
(by Shirley McNevich)
22 oz. raw spaghetti
1 cup chopped celery
1 - 4.5oz. can small shrimp, drained
1 chopped onion
1 cup frozen green peas
1 - 16oz. bottle ranch salad dressing
Break raw spaghetti in half and cook in a pot of boiling salted water until cooked to your preference. Drain and cool under cold water. In a large bowl, combine the cooked pasta, celery, seafood, onion and peas. Toss with enough dressing to coat. Refrigerate until chilled and serve.
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#405 - Tasty Pasta Salad
(by Shirley McNevich)
1 1/4 cups uncooked three color spiral pasta
1/4 cup chicken broth
3 tablespoons cider vinegar
1 TBSP canola oil
1 minced garlic clove
1 tsp. white sugar (you may add more to your taste)
1 tsp. dried basil
1/2 tsp. salt
2 cups broccoli florets
1 cup cherry tomatoes (each sliced in half)
1 large chopped sweet red pepper
1/4 cup grated Parmesan cheese
Cook pasta according to package directions and rinse under cold water--drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan--toss to coat. Refrigerate until chilled.
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#406 - Sweet and Sour Pasta Salad
(by Shirley McNevich)
1 - 16oz. package three color spiral pasta
1 medium chopped red onion
1 medium chopped tomato
1 medium chopped cucumber (peeled)
1 medium chopped green pepper
2 TBSP minced fresh parsley
1 1/2 cups white sugar
1/2 cup vinegar
1 TBSP ground mustard
1 tsp. salt
1 tsp. garlic powder
Cook pasta according to package directions--drain and rinse with cold water. Place in a large serving bowl, add the onion, tomato, cucumber, green pepper and parsley--set aside. In a saucepan, combine sugar, vinegar, ground mustard, salt and garlic powder--cook over medium heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until chilled.
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#407 - Velvet Crumb Cake
(by Shirley McNevich)
1 1/2 cups Bisquick
1/2 cup white sugar
1 egg
1/2 cup milk
2 TBSP butter
1 tsp. vanilla
Broiled Topping: 1/2 cup Baker's angelflake coconut, 1/3 packed cup Domino's dark brown sugar, 1/4 cup chopped nuts, 3 TBSP softened butter, 2 TBSP milk
In a mixer, beat Bisquick, white sugar, egg, 1/2 cup milk, 2 TBSP butter and vanilla--beat on low speed for 30 seconds--make sure you scrape the bowl while it's mixing. Beat on medium speed for 4 minutes, scraping every minute or so. Pour batter into a greased and floured 8" baking dish or a 9" round cake pan. Bake at 350 for 30-35 minutes or until inserted toothpick comes out clean. Cool slightly. In a bowl using a wooden spoon, stir together the coconut, brown sugar, chopped nuts, 3 TBSP butter, and 2 TBSP milk. Spread topping over slightly cooled cake. Set oven to "broil" and broil the cake 3" from the heat source for 3 minutes or until topping is golden brown.
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#408 - Sugardoodle Cookies
(by Shirley McNevich)
1 cup softened butter
1 cup canola oil
1 cup white sugar
1 cup Domino’s powdered sugar
2 eggs
1 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
3/4 tsp. cream of tartar
Preheat oven to 375 degrees. Grease cookie sheets. In a mixer, combine butter, canola oil, white sugar, powdered sugar–beat until smooth. Add eggs one at a time and beat after adding each egg. Add baking soda, cream of tartar and vanilla–beat. Add flour slowly and beat. Drop by teaspoonsful on to greased cookie sheets. Sprinkle a little white sugar on each cookie. Bake at 375 degrees for 8-10 minutes until lightly browned.
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#409 - Garlic Chicken Breast
(by Shirley McNevich)
1 envelope Good Seasons roasted garlic dressing mix OR Italian dressing mix
1/2 cup grated Parmesan cheese
6 boneless, skinless chicken breast halves (about 2lb.)
In a bowl, combine the dressing mix with the Parmesan cheese. Moisten each piece of chicken in water. Dip each chicken piece in the dressing mixture to coat both sides. Place chicken pieces in a shallow baking dish sprayed with Pam (or line with foil and spray foil with Pam). Bake at 400 degrees for 25 minutes or until thoroughly cooked (test with a fork for tenderness).
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#410 - Mashed Potatoes
(by Shirley McNevich)
6 small (or 5 medium) red potatoes
1 tsp. salt
2 TBSP Parkay margarine or butter
1/4 cup milk (if too stiff, add more milk)
1 envelope either Good Seasons Roasted garlic or Italian dressing mix (optional)
Peel and wash potatoes–slice them in half. In a saucepan, add the potatoes, enough water to cover them, and salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling–test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, add the milk. Beat them with the potato masher to make them fluffy. For garlic potatoes, stir in 1 envelope of either Good Seasons Roasted garlic or Italian dressing mix.
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#411 - Veal Parmigian
(by Shirley McNevich)
4 breaded veal patties
4 slices mozzarella cheese
1 small jar spaghetti sauce
Heat 3-4 TBSP canola and fry the frozen veal patties 2-3 minutes on each side until brown. Spray a baking dish with Pam, arrange the patties in the dish, cover everything with spaghetti sauce, then bake at 375 degrees for 20 minutes. Remove from oven, add a slice of cheese to the top of each veal patty. Return to oven and bake at 375 degrees for another 10 minutes until the cheese is melted.
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#412 - Butterscotch Cookies
(by Shirley McNevich)
2 cups butter or Parkay
1 1/2 cup Domino’s dark brown sugar
2 eggs
1 1/2 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1/2 cup chopped nuts (optional)
1 - 12oz. Nestlé’s butterscotch chips
Mix butter, brown sugar, eggs, flour, salt and baking powder in a mixer. Remove bowl from mixer and stir in butterscotch chips and nuts with a wooden spoon. Drop by teaspoonsful on cookie sheets. Bake at 350 degrees for 10-15 minutes.
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#413 - Shoo Fly Bread
(by Shirley McNevich)
1 1/4 cups warm water
1 TBSP butter
1 tsp. salt
1/3 cup Brer Rabbit green label molasses
2 tsp. white sugar
1 1/2 TBSP powdered milk
1/2 cup rolled oats
3 1/2 cups bread flour
2 tsp. yeast
1/4 cup rolled oats
You need an all-in-one bread machine for this recipe. Place all ingredients except the last 1/4 cup rolled oats in the pan of the bread machine in the order recommended by the manufacturer (check out the manual). Select white bread cycle, light crust and press START. Add the remaining 1/4 cup rolled oats five minutes before the kneading cycle has finished.
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#414 - Oatmeal Chocolate Chunk Cookies
(by Shirley McNevich)
3 sticks softened butter
1 cup white sugar
1 1/2 cups Domino’s dark brown sugar
3 eggs
1 TBSP vanilla
3 cups flour
1 TBSP baking powder
1 tsp. salt
2 tsp. cinnamon
3 cups Quaker quick oats (NOT old-fashioned)
2 cups chopped walnuts
1 1/2 8oz. packages chocolate chunks (3 cups)
2 cups coarsely chopped dried sour cherries
In a mixer, combine butter and both sugars. Beat in eggs one at a time. Add vanilla, flour, baking powder, salt, cinnamon, and oats–beat slowly until blended. Remove from mixer and use a wooden spoon to stir in walnuts, chocolate chunks and cherries. Drop by tablespoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes until golden brown.
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#415 - Pumpkin Spice Cookies
(by Shirley McNevich)
2 sticks softened butter
1 cup white sugar
1 egg
1 cup canned pumpkin (NOT pumpkin pie filling)
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup chopped walnuts
1 cup raisins (cover with water in a saucepan, bring to a boil, then boil them for 5 minutes–drain completely)
In a mixer, combine butter and sugar. Add egg, pumpkin and vanilla. Add baking powder, salt, cinnamon, allspice and flour–mix well. Remove from mixer and use a wooden spoon to stir in walnuts and raisins. Drop by tablespoonfuls on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes or until golden brown.
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#416 - White Cake
(by Shirley McNevich)
2 1/2 cups flour
2 cups white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/3 cups buttermilk
1/2 cup butter
1 tsp. vanilla
4 egg whites
In a mixer, combine sugar and butter. Add vanilla and buttermilk–beat. Add baking soda and baking powder–beat. Add flour and beat until smooth. Add egg whites to the batter and beat batter for 2 minutes. Pour batter in a 9 x 13 x 2″ greased and floured cake pan (for layer cake, use two smaller round cake pans). Bake at 350 degrees for 30-35 minutes–test with a toothpick for doneness. Frost with our recipe #2.
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#417 - Thin Mint Girl Scout Cookies
(by Shirley McNevich)
Cookie dough:
1 - 18.75oz. package Duncan Hines fudge cake mix
3 TBSP Crisco shortening, melted
1/2 cup cake flour (measured and then sifted)
1 egg
3 TBSP water
Pam cooking spray
Chocolate Coating: 3 - 12oz. bags Nestlé’s semi-sweet chocolate chips; 3/4 tsp. peppermint extract; 6 TBSP Crisco shortening
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350 degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. Cut cookies using a lid from a spice container with a 1 1/2-inch diameter. Arrange the pieces on a cookie sheet that is sprayed with Pam and bake for 10 minutes. Remove from the oven and cool completely. Chocolate coating: combine chocolate chips with peppermint extract and shortening in a large microwave-safe bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an additional minute. Stir again, and if chocolate is not a smooth consistency, continue to cook in microwave in :30 second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies on wax paper-lined baking sheet. Refrigerate until firm.
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#418 - Amazing Chocolate Chunk Cookies
(by Shirley McNevich)
2 sticks softened butter
1 cup packed Domino’s dark brown sugar
1/2 cup white sugar
2 large eggs
2 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. pure vanilla (or 2 tsp. imitation vanilla)
4 cups semisweet chocolate chunks (yes, FOUR cups)–the higher quality the chocolate, the better the cookies will turn out
Place the butter in a mixer and cream at high speed until fluffy. Add the sugars and beat until light and fluffy. Beat in eggs one at a time, then beat until completely mixed. In a separate bowl, mix flour, salt and baking soda –add to the butter mixture at low speed until combined and add vanilla. Beat on medium speed until blended. Remove bowl from mix, add chocolate chunks and mix with a wooden spoon. Refrigerate overnight! Don’t skip this step! Preheat oven to 350 degrees. Drop heaping spoonfuls of batter two inches apart on greased baking sheets and bake 10-12 minutes, turning tray 180 degrees halfway through baking. Bake until golden brown around edges and soft. Cool on a wire rack.
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#419 - Double Chocolate Chip Cookies
(by Shirley McNevich)
1 1/2 cups softened butter
1 1/4 cups white sugar
1 1/4 cups packed Domino’s dark brown sugar
1 TBSP vanilla
2 eggs
4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 - 24oz. bag Nestlé’s semi-sweet chocolate bits
In a mixer, combine butter and sugars–beat until smooth. Add eggs and vanilla–beat. Add baking soda and salt–beat. Slowly add flour–beat. Remove bowl from mixer and use a wooden spoon to stir in chocolate bits. Refrigerate dough until chilled. Drop by tablespoonfuls 2 inches apart on to greased cookie sheets (flatten slightly with the back of the spoon). Bake at 350 degrees for 11-13 minutes or until light brown–the centers will be soft. Remove from oven and cool for 3-4 minutes before removing. Place on paper towels to cool.
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#420 - Gingerbreadmen Cookies
(by Shirley McNevich)
3/4 cup packed Domino’s dark brown sugar
1/2 cup softened butter
2 eggs
1/4 cup Brer Rabbit green label baking molasses
3 1/4 cups flour
2 tsp. ginger
1 1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
In a mixer, combine sugar and butter. Add eggs and molasses–beat. Add all other ingredients and beat. Cover dough and chill for one hour. Remove from refrigerator, roll dough to 1/8″ thick on floured surface. Use gingerbreadmen cookie cutters to cut shapes. Place on greased cookie sheets and bake at 350 degrees for 10 minutes. Cool, then decorate with sugar icing: 3/4 cup + 1 TBSP Domino’s powdered sugar, 1 TBSP milk–mix together in a bowl and drizzle over cookies.
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#421 - Fried Rice
(by Shirley McNevich)
2 bags Success white or brown rice
2 TBSP canola oil
1/2 cup chopped onion
2 eggs, beaten
1 cup cooked shrimp OR 1 cup cooked cubed chicken, ham or beef
1 cup thawed frozen peas
1 cup diced red bell pepper
1 tsp. garlic powder
3 TBSP Kikkoman soy sauce
2 tsp. toasted sesame oil (optional)
Prepare rice according to package directions, then drain. In a wok or large, deep skillet heat the canola oil and add onion–sauté for 1 minute. Add eggs and scramble them. Stir in your meat choice. Add peas, peppers, garlic powder, rice, soy sauce, and sesame oil–stir and heat until everything is hot.
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#422 - Waldorf Salad
(by Shirley McNevich)
2 cups chopped apples (peeled or unpeeled)
1 1/2 tsp. lemon juice
1/4 cup chopped celery
1/4 cup chopped walnuts or pecans
1/4 cup raisins (optional)
1/4 cup green seedless grapes (each one sliced in half)
2/3 cup thawed Cool Whip
1/4 cup mayo
nutmeg for sprinkling
In a large bowl, add apples and lemon juice–stir. Stir in celery, nuts, raisins, and grapes. In a separate bowl, fold mayo into Cool Whip–spread the mixture over top of apple mixture–do not stir. Sprinkle nutmeg over the top and chill for at least a few hours, better if chilled overnight. When ready to serve, stir the Cool Whip mixture through the apple mixture.
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#423 - Hush Puppies
(by Shirley McNevich)
1 beaten egg
1/2 cup buttermilk
1/4 cup chopped green onion
1 cup cornmeal
1/4 cup flour
2 tsp. white sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
canola oil for frying
In a large bowl, stir together egg, buttermilk, and onion. In a separate bowl, combine cornmeal, flour, white sugar, baking powder, baking soda and salt. Add egg mixture to cornmeal mixture–stir until moistened. Drop batter by tablespoonfuls into canola oil in a deep pan (oil must be 375 degrees–if using deep fryer set on 375 degrees). After about a minute when bottom is browned, turn and cook another minute. Drain on paper towels.
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#424 - Creamy Coconut Pie
(by Shirley McNevich)
1 TBSP white sugar
1/2 cup milk
1 - 3oz. Philly cream cheese
1 1/2 cups Baker’s angelflake coconut
1 - 8oz. Cool Whip (thawed)
1/2 tsp. vanilla
1 - 9″ readymade graham cracker crust
chocolate bits or rainbow sprinkles (optional)
In a blender, combine cream cheese, white sugar, milk, vanilla, and coconut–cover and blend at low speed for 30 seconds. Pour mixture into a bowl, fold in Cool Whip and pour everything into readymade crust–sprinkle chocolate bits or rainbow sprinkles over the top (optional). Freeze for 4 hours before serving–remove from freezer 15 minutes before cutting. Return leftover pie to freezer.
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#425 - Chicken Nuggets
(by Shirley McNevich)
1 envelope Lipton recipes secrets onion mushroom soup mix
3/4 cup plain dry breadcrumbs
1 1/2 lbs. boneless chicken breast cubed into 1″ pieces
3 TBSP melted butter
milk for dipping
In a bowl, combine soup mix with breadcrumbs. Dip each chicken piece in milk, then in breadcrumb mixture to coat. Place nuggets in a greased baking pan–arrange nuggets then drizzle melted butter over the top. Bake at 400 degrees 10 minutes, then turn nuggets and bake 10 more minutes or until chicken is done.
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#426 - Ham & Potato Pie
(by Shirley McNevich)
2 medium potatoes OR 1 large red potato (thinly sliced)
2 cups cubed cooked ham (you could also substitute chicken, beef or turkey for the ham)
1 small chopped onion
8-10oz. shredded cheddar cheese
3 TBSP flour
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 TBSP butter
1 - 9 inch pie crust dough (ready-made or make your own)
In a greased glass pie plate, add the sliced potatoes evenly on the bottom. Place the cubed meat evenly on top of potatoes. Sprinkle chopped onions evenly over top of the meat. In a separate bowl, toss cheddar cheese, flour, pepper, salt and garlic salt until mixed. Spread cheese mixture over the top of the meat. Pour the milk evenly over the top of the cheese mixture. Dot the butter over the top of everything. Cover everything with the pie crust dough and use a knife to cut four slits in the top of the dough to vent–crimp the edge. Place a cookie sheet underneath before placing in oven to catch spillover. Bake at 350 degrees for 1 hour or until golden brown.
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#427 - Quick Cinnamon Buns
(by Shirley McNevich)
2 cans Pillsbury plain biscuit dough (NOT the buttermilk kind)
2 cups white sugar
chopped nuts (optional)
2 tsp. cinnamon (more if you like)
2/3 cup Parkay margarine
Mix 1 cup of white sugar with cinnamon in a bowl–stir until mixed–put mixture in a Ziploc bag. Cut the dough into 8 pieces–add one piece at a time to the Ziploc bag, close and shake to coat. Repeat with all dough pieces. Place coated dough pieces in a greased 9 x 13 x 2 cake pan–place close together so they touch each other. In a small saucepan, melt the margarine and the other 1 cup white sugar–bring to a boil. Drizzle this mixture over the coated dough pieces. Sprinkle chopped nuts on top if desired. Bake at 350 degrees for 30-40 minutes.
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#428 - Lemon Drop Cookies
(by Shirley McNevich)
1 box Duncan Hines lemon cake mix
1 beaten egg
1 - 8oz. Cool Whip (thawed)
Domino’s powdered sugar (place in a bowl)
Mix all ingredients (except powdered sugar) by hand in a bowl. Place about 1/2 cup powdered sugar in a separate bowl. Drop teaspoonsful of batter in powdered sugar and flip so all sides of the cookie are coated. Place coated cookies on a greased cookie sheet. Bake at 350 degrees for 8 minutes.
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#429 - Ranch Mix
(by Shirley McNevich)
5 cups original Cheez-It crackers
5 cups Kellogg’s Crispix cereal
2 cups mini-pretzel twists
3 TBSP canola oil
1 - 1oz. packet dry ranch salad dressing mix
In a large plastic bag, combine crackers, cereal and pretzels. Drizzle the canola oil over the top of the mixture, close the bag and shake well. Open the bag, add the ranch dressing mix, close the bag and shake well. Serve immediately.
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#430 - Orange Creamsicle Cake
(by Shirley McNevich)
1 box Duncan Hines orange supreme cake mix
1 - 3oz. package orange Jell-O
1/2 cup boiling water
1/2 cup cold water
1 - 3.5oz. package Jell-O instant vanilla pudding
1 cup milk
1 tsp. vanilla
1 - 8oz. thawed container Cool Whip
1 small can mandarin oranges (drained)
Mix cake batter according to box directions. Pour the batter in a greased 9 x 13 x 2 cake pan and bake according to box directions. Cool the cake for 20 minutes after removing from oven. Use a toothpick to poke multiple holes in the cake (1″ apart and all the way to the bottom of the cake). While cake is cooling, use a small bowl and mix Jell-O with boiling water–stir until dissolved. Add the cold water to the Jell-O and stir thoroughly. Pour the Jell-O over the top of the cake. In a mixer, add vanilla pudding, milk, and vanilla–beat until thick, remove bowl from mixer and then add the Cool Whip and stir with a wooden spoon to fold it in. Make sure the cake is completely cooled, then spread the pudding mixture over the top of the Jell-O on the cake. Arrange mandarin oranges evenly over the top. Refrigerate.
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#431 - Baking Powder Biscuits
(by Shirley McNevich)
2 cups flour
4 tsp. baking powder
1 tsp. salt
1/3 cup Crisco
2/3 cup milk
melted butter
Sift the flour, baking powder, and salt into a small bowl. Use a spoon to “cut” small amounts of the Crisco and place the Crisco pieces into a mixer bowl. Beat the Crisco 1 minute, scraping the bowl. Add the sifted dry ingredients and the milk to the Crisco–beat until dough starts to stick to the beater(s). Don’t overbeat. Dump dough onto floured board and sprinkle a little flour over the top of the dough. Knead the dough for 20 seconds. Using a rolling pin, roll out the dough to 1/2″ thick. Cut biscuit shapes with a 2″ biscuit cutter or the top of a drinking glass. Place biscuits on a greased cookie sheet, and brush them with melted butter. Bake at 450 degrees for 12-15 minutes. Serve hot.
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#432 - Creamy Italian Vegetable Dip
(by Shirley McNevich)
1 cup Hellmann’s light mayo
1 cup Breakstone’s sour cream
1 envelope Good Seasons Italian dressing salad dressing and recipe mix
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers
In a bowl using a spoon, mix all ingredients. Stir until well blended. Cover and refrigerate at least several hours before serving. Serve with fresh vegetables or crackers.
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#433 - Chocolate Peanut Squares
(by Shirley McNevich)
1 cup Parkay margarine
6 - 1oz. squares Baker’s semi-sweet baking chocolate
1 cup Baker’s angelflake coconut
1 1/2 cups graham cracker crumbs
1/2 cup chopped unsalted peanuts
2 - 8oz. softened Philly cream cheese
1 cup white sugar
1 tsp. vanilla
Microwave 3/4 cup Parkay and 2oz. of chocolate squares in a bowl (on high for 1-2 minutes or until melted, stirring every 30 seconds). Remove from microwave and stir in the graham cracker crumbs, coconut and peanuts with the melted Parkay/chocolate. Press this mixture in a greased 13 x 9 x 2″ baking pan. Refrigerate for 30 minutes. In a mixer, add cream cheese, white sugar, and vanilla–beat until well blended. Spread the cream cheese mixture over the chilled crust that you refrigerated. Chill the cream cheese covered crust for 30 minutes. In a small bowl, add 1/4 cup Parkay and the remaining chocolate squares–microwave on high 1-2 minutes, stirring every 30 seconds–should be entirely melted. Spread the melted chocolate mixture over the cream cheese layer. Chill entire thing for a few hours, then cut into squares.
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#434 - Peanut Butter Brownie Cookies
(by Shirley McNevich)
1 - 19.5oz. box Pillsbury brownies classics fudge brownie mix
1/4 cup melted butter
4oz. softened Philly cream cheese
1 egg
1 cup Domino’s powdered sugar
1 cup Jif creamy peanut butter
3/4 cup chocolate fudge ready to spread frosting
In a bowl, add brownie mix, melted butter, cream cheese, egg–beat 50 strokes with a spoon until well blended (dough will be sticky). Drop tablespoonfuls of dough on to greased cookie sheets 2″ apart. In a small bowl, mix powdered sugar and peanut butter with a spoon until mixture forms a large ball. Place a teaspoonful of the peanut butter mixture into your hand and roll into a ball–do the same until you have 24 balls. Press one ball on to the center of each cookie you have placed on the greased cookie sheets. Bake at 350 degrees for 10-14 minutes or until edges are set. Cool cookies on the cookie sheets at least 30 minutes before removing them. Spread a thin layer of the fudge frosting over the peanut butter potion of each cookie.
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#435 - Deluxe Cheeseburger Melt
(by Shirley McNevich)
1 1/3 cups Bisquick
1/4 cup water
2 slightly beaten eggs
1 1/2 cups shredded cheddar cheese
1 lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. Campbell’s cream of mushroom soup
1 cup frozen mixed vegetables
In a skillet, brown ground chuck with onion, salt and pepper–drain when browned. In the same skillet with the drained ground chuck, stir in the cream of mushroom soup and mixed vegetables–heat on medium and stir until mixture is hot. In a bowl, add Bisquick, water, eggs, and 1 cup of the shredded cheddar cheese–stir until dough forms. Spray a 13 x 9 x 2″ cake pan with Pam, then spread the Bisquick dough on the bottom of the pan. Spread the beef/soup/vegetable mixture evenly over the top of Bisquick dough. Bake at 400 degrees for 23-25 minutes or until edges are golden brown. Remove from oven, sprinkle remaining shredded cheddar cheese over the top, return to oven and bake 5 more minutes or until the cheese melts.
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#436 - Sand Tart Cookies
(by Carol Felix - friend)
5 1/2 cups flour
2 tsp. baking powder
2 tsp. salt
1 1/2 cups butter
2 cups white sugar
4 eggs
1 TBSP vanilla
In a mixer, combine butter, white sugar–beat. Add eggs, vanilla, salt, baking powder–beat. Slowly add flour and beat–if it gets too stiff for the mixer, continue using a wooden spoon. Chill the dough a few hours or overnight in the refrigerator. Place some dough on a floured countertop and put a little flour on top–use a rolling pin to roll out dough to 1/4″ thickness. Use your favorite cookie cutters to cut the cookies. Place cookies on greased cookie sheets and bake at 375 degrees 10-12 minutes or until lightly browned. Cookies can be removed right away and placed on paper towels to cool.
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#437 - Polish Pigeon Soup
(by Shirley McNevich)
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2-3 cans Swanson chicken broth
5 medium red potatoes (washed, peeled and cut in bit sized pieces)
1 small head cabbage (cut into bit sized pieces)
In a skillet, brown ground chuck with onion, salt and pepper. Drain when browned. In a Dutch oven or a large pot, add browned ground chuck, 2 cans of chicken broth, cabbage–stir and cook on medium for 15 minutes, stirring every few minutes. Add the potatoes and stir. Add more chicken broth if ingredients are not all covered. Stir and cook on medium for another 15-20 minutes or until potatoes and cabbage are completely done. Taste and add more salt if necessary to your taste.
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#438 - Brandy Slush
(by Shirley McNevich)
2 cups white sugar
7 cups water
4 teabags
2 cups boiling water
2 cups unflavored brandy OR 2 cups whiskey
1 - 12oz. can frozen orange juice concentrate (do NOT mix by can directions)
1 - 12oz. can frozen lemonade concentrate (do NOT mix by can directions)
1 - 2 liter bottle Sprite soda
Use a saucepan and add the white sugar and 7 cups water. Bring to a boil, stir–turn stove off and let it cool to room temperature. Put the 4 teabags in a bowl and pour the 2 cups of boiling water over them–let it cool to room temperature, then remove the teabags and discard them. In a large plastic container or stainless steel pot, add the cooled sugar water, tea, 2 cups of brandy OR whiskey, orange juice concentrate, lemonade concentrate–stir everything with a wooden spoon until completely mixed, then freeze it overnight. Remove from freezer, put 3 TBSP of the frozen mixture into a 6oz. glass and add Sprite until glass is full–stir. Return unused mixture to the freezer until you need more.
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#439 - Chocolate Cake Donuts
(by Shirley McNevich)
3 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup white sugar
1 tsp. vanilla
1/2 cup milk
2 TBSP melted butter
2 squares Baker’s unsweetened baking chocolate
cooking oil for frying
In bowl, add 2 1/4 cups flour, baking powder and salt–stir set aside. In a mixer, add eggs, white sugar and vanilla–beat until thick. In a small bowl, add milk and melted butter. Melt the chocolate in a microwave safe bowl and add it to the melted butter mixture–stir. Add the milk/butter/chocolate mixture to the batter–beat. Slowly add the flour mixture to the batter and beat. Remove from the mixer and add the remaining cup of flour–stir with a wooden spoon. Cover the mixing bowl with saran wrap and refrigerate for two hours. Remove dough from refrigerator. Lightly flour the counter, place dough on floured counter, and sprinkle the top of the dough with flour–use a rolling pin to roll dough to 1/2″ thickness. Cut donuts with a floured 2 1/2″ donut cutter or floured glass or jar lid and a soda bottle cap to make the donut hole. Fry 2-3 donuts at a time in deep hot fat or canola oil (Dutch oven pot, deep fryer, deep pot–if using a pot you will need a few inches of hot fat or hot oil). Fry for about 1 minute on each side–use a slotted spoon to turn them. Use slotted spoon to remove them and drain on paper towels. Place in Ziploc bag one at a time with powdered sugar to coat.
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#440 - Twice Baked Potatoes
(by Shirley McNevich)
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup green onions (optional)
Preheat oven to 350 degrees. Wash outside of potatoes. Bake potatoes in preheated oven for 1 hour (you can wrap them in aluminum foil if you wish). While they are baking, place bacon in a large, deep skillet. Cook bacon over medium heat until brown. Drain, crumble and set bacon aside. When potatoes are done cool them for 10 minutes. Slice potatoes in half lengthwise and scoop the potato flesh into a large bowl–save the skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/4 cup green onions (optional). Mix by hand until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining green onions and bacon. Place them on a cookie sheet. Bake for another 12 minutes, remove from oven and sprinkle with remaining cheese, return to oven and bake until cheese is melted.
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#441 - Shoe Fly Pie
(by Nancy Persing - friend)
Makes TWO pies:
2 unbaked pie crusts (either store bought or homemade–our pie crust recipe is #33)
2 - 9″ x 1 1/4″ pie plates
2 1/2 cups flour
1/2 cup Crisco
1 tsp. salt
1 tsp. baking powder
1 cup white sugar
1/2 cup Brer Rabbit light baking molasses
1 1/2 cups Karo dark corn syrup
2 tsp. baking soda (dissolved in 2 cups hot water)
2 beaten eggs
In a large bowl using your hands, add flour, Crisco, salt, white sugar, and baking powder–mix until it forms crumbs. In a separate bowl, add molasses, hot water with baking soda, eggs, and 2/3 cup of the crumb mixture that you made previously–stir with a wooden spoon. Place the two pie crust doughs into 2 - 9″ x 1 1/4″ deep pie plates. Flute the edges. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the leftover crumb mixture evenly over each of the pies. Bake at 400 degrees for 10 minutes. Turn heat down to 350 degrees and bake 30 minutes longer.
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#442 - Creamed Cabbage
(by Shirley McNevich)
1 small head of cabbage (or 1/2 of a large head of cabbage)
1/2 tsp. salt
3 heaping TBSP white sugar
3 TBSP cider vinegar
2 TBSP mayo
Grate the cabbage into a bowl. Add salt, white sugar, vinegar, and mayo. Stir completely. Refrigerate. Add more white sugar if too sour to your taste; add more vinegar if too sweet to your taste.
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#443 - Pickled Cabbage
(by Shirley McNevich)
1 small head of cabbage (or 1/2 of a large head of cabbage)
1/2 tsp. salt
3 heaping TBSP white sugar
3 TBSP cider vinegar
1/2 tsp. celery seed
1/2 of a green pepper (finely chopped)
cold water (enough to cover the cabbage)
Grate the cabbage into a bowl. Add salt, white sugar, vinegar, green pepper, celery seed–stir everything until well mixed. Add enough water to cover everything, then stir completely again. Taste–add more sugar if too sour or more vinegar if too sweet. Refrigerate.
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#444 - Irish Soda Bread
(by Shirley McNevich)
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 tsp. baking soda
1 tsp. salt
2 1/2 cups buttermilk
Preheat oven to 425 degrees. Grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed and knead lightly. Divide dough into four pieces, then form into four rounded flat loaves. Use a knife to mark each loaf with an "x" and place on greased baking sheets. Bake at 425 degrees 30-45 minutes, until golden brown.
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#445 - Shamrock Punch
(by Shirley McNevich)
1/2 gallon lime sherbet OR 1/2 gallon rainbow sherbet
2 liter bottle of 7UP or Sprite
Let the sherbet soften in the refrigerator for 90 minutes before preparing. Mix sherbet and soda in a punch bowl by hand with a large spoon until well blended. Serve immediately or chill in the refrigerator. If it is too thick for your taste, add more soda.
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#446 - Potato Bread
(by Shirley McNevich)
1/4 cup warm water
3 tsp. yeast
1 1/2 cups milk
3 TBSP butter
1 cup mashed potatoes
4 TBSP white sugar
2 tsp. salt
6 cups flour
1 egg
Pour warm water into the bowl of mixer using dough hook attachment. Sprinkle yeast over the water and let stand for five minutes. Slowly mix in milk, mashed potatoes, butter, sugar and salt, then gradually mix in flour--dough should turn into a ball. Continue to knead on low speed for 2-3 minutes until dough is smooth. If dough is too dry, add more water 1 TBSP at a time until the dough balls up. If dough is more like cake batter, add more flour 1 TBSP at a time until it sticks together. Transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 90 minutes). Grease two loaf pans and preheat oven to 375 degrees. Punch down dough and divide into two pieces. Shape each piece into a loaf shape and place in greased loaf pans. Cover pans with clean towel and let rise 1 hour until doubled. In a cup, beat the egg using a fork. Use a pastry brush to brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown.
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#447 - Stuffed Pork Chops
(by Shirley McNevich)
4-6 pork loin chops
stuffing/filling (you can use our recipe #104 - Filling - to make your stuffing/filling)
1/2 cup of water
salt to taste
pepper to taste
Trim the fat from the pork. Cut a pocket through the middle horizontally in each chop to hold the filling (or have the butcher slice them this way for you when you buy them). Stuff each of the pockets with stuffing/filling, as much as they will hold. Secure the pockets using a wooden toothpick so stuffing/filling doesn't fall out. Place in a shallow roasting pan sprayed with Pam. Shake a little salt over the top of each chop (pepper also if you choose). Pour 1/2 cup water in the bottom of the pan. Bake at 375 degrees for 40-50 minutes. Test with a fork for doneness.
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#448 - Butterscotch Krimpets
(by Shirley McNevich)
Cake: 4 egg whites, 2/3 cup cold water, 1 - 16oz. box golden pound cake mix
Frosting: 1/8 cup butterscotch morsels, 1 1/2 cups Domino's powdered sugar, 1/2 cup softened butter
In a mixer, beat egg whites until thick. Add the cake mix and water--beat until smooth. Pour batter into a greased 9 x 13 x 2" cake pan. Bake at 325 degrees for 30 minutes or until top is golden brown--test with a toothpick for doneness. Cool on a wire rack. Frosting: melt butterscotch morsels in a small microwave safe bowl--melt in microwave on high for :45 seconds. In a mixer, add butter and beat. Add melted butterscotch morsels and beat. Slowly add the powdered sugar and beat until creamy. When cake is completely cool, spread the frosting on top.
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#449 - Fried Mozzarella
(by Shirley McNevich)
1 - 16oz. brick of mozzarella cheese
2 beaten eggs
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 tsp. garlic salt
1 tsp. Italian seasoning
2/3 cup flour
1/3 cup corn starch
Slice the cheese into bite sized cubes. In a bowl, beat the eggs with the water and set aside. In another bowl, mix the bread crumbs, garlic salt, and Italian seasonings and set aside. In another bowl, stir the flour with corn starch and set aside. Heat vegetable oil for deep frying to 360 degrees. Using a toothpick, dip cheese cubes in flour mixture, then in egg mixture and then coat with bread crumbs. Remove toothpick, place carefully in hot oil and fry until golden - it takes only a few seconds so watch them carefully. When golden remove from hot oil and drain on paper towels. Serve with your favorite pasta sauce.
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#450 - Turtle Brownies
(by Shirley McNevich)
1 - 14 oz. package Kraft caramels
3/4 cup butter
1 box Duncan Hines chocolate cake mix
1 cup chopped pecans
1 can Eagle Brand Sweetened Condensed Milk
1 - 12 oz. package Nestlé’s semi-sweet chocolate bits
Melt caramels (in a saucepan or in the microwave) with 1/2 can of the Eagle brand milk. Mix melted butter, the other 1/2 can eagle brand, dry cake mix and 1/2 of the nuts together in a bowl to make the batter. Place 1/2 of batter in a greased 9 x13 x 2 cake pan and bake at 350 degrees for 8-10 minutes. Spread 1 cup of chocolate chips over the top of the brownies, then the rest of the nuts and the caramel mixture over the nuts. Drop remaining batter (using a spoon) over the caramel. Sprinkle the remaining chocolate chips over the top and bake for 15-20 minutes more.
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#451 - Stuffed Peppers
(by Shirley McNevich)
2 1/2 pounds hamburger OR ground chuck
1 cup Minute Rice
1 chopped medium onion
1 tsp. salt
1/2 tsp. pepper
5 whole peppers (red or green)
pasta sauce
1 small bag shredded mozzarella cheese
Wash peppers, cut in half horizontally and remove seeds. In boiling water, cook the peppers 5-10 minutes until they begin to soften. Rinse the peppers with cold water and place them open side down on paper towels to drain. In a bowl, add meat, raw rice, chopped onion, salt and pepper--use your hands to mix well. Stuff each pepper with the meat mixture. Place peppers in a baking dish (meat side up). Pour some pasta sauce over the tops of the meat on the peppers. Bake at 350 degrees for 1 1/2 to 2 hours. When they're almost done, remove from oven, sprinkle tops with shredded mozzarella cheese and return to oven until cheese is melted.
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#452 - Peanut Butter Muffins
(by Shirley McNevich)
2 cups flour
1/2 cup white sugar
1 TBSP baking powder
1/2 tsp. salt
1/2 cup Jif peanut butter
2 TBSP Parkay margarine
2 eggs
1 cup milk
cinnamon sugar for sprinkling
In a bowl, combine flour, white sugar, baking powder and salt. In a mixer, combine eggs, milk, margarine--beat. Add flour mixture slowly and beat. Add peanut butter and beat until moist. Place paper liners in muffin tins. Spoon batter into each paper until 2/3 full. Sprinkle cinnamon sugar over the top of each muffin. Bake at 400 degrees for 15-17 minutes.
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#453 - Bisquick Burrito Bake
(by Shirley McNevich)
1 cup Bisquick
1 medium chopped onion
1 tsp. salt
1/2 tsp. pepper
1/3 cup water
1 cup salsa
1 can refried beans
1 cup shredded cheddar cheese
1 lb. ground beef
In a bowl, mix Bisquick, water and refried beans together--place in the bottom of a greased pie plate. Brown ground beef with chopped onion, salt and pepper--drain ground beef and spoon on top of mixture in pie plate. Add salsa on top of ground beef, then cheese on top of salsa. Bake at 350 degrees uncovered for 30 minutes or until golden brown. Serve with extra salsa, sour cream and Mexican chips.
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#454 - Strawberry Pizza Dessert
(by Shirley McNevich)
Crust: 1 1/2 cups flour, 1 cup Parkay margarine, 1/4 cup Domino's dark brown sugar, 1/2 cup chopped pecans
Filling: 1 - 8oz. package Philly cream cheese, 1 - 8oz. container Cool Whip (thawed), 3/4 cup Domino's powdered sugar
Topping: 1 - 3oz. package strawberry Jell-O, 1 cup water OR strawberry juice, 4 cups sliced fresh strawberries, a dash of salt, 4 TBSP corn starch, 1/2 cup white sugar
Mix crust ingredients and spread the dough on a pizza pan. Bake at 400 degrees for 15 minutes and cool completely. Filling: in a mixer, beat cream cheese and powdered sugar--remove from mixer and using a spoon, fold in the Cool Whip. Spread the filling evenly over the cooled crust. Topping: in a bowl, mix Jell-O mix, white sugar, salt, and 1/2 cup water. In a separate bowl, mix corn starch and add the other 1/2 cup water (slowly so it doesn't get lumpy). In a saucepan, add the Jell-O mixture and the cornstarch mixture together and turn heat on medium--heat and stir mixture until it thickens. Remove from heat, add strawberries to the mixture and stir--cool completely. When cooled, spread topping over the cream cheese layer. Chill for a few hours before serving.
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#455 - Pepperoni Breadsticks
(by Shirley McNevich)
2 3/4 cups Bisquick
1 cup shredded Monterey Jack cheese
1/2 cup finely chopped onion
1/2 cup sour cream
1/2 cup buttermilk
1 - 3.5oz. package pepperoni sliced (cut each slice into small pieces)
1 clove garlic (finely chopped)
1 cup grated Parmesan cheese
In a bowl, mix all ingredients EXCEPT Parmesan cheese--stir until dough forms. Grease two cookie sheets. Drop the dough by heaping tablespoonfuls into a bowl of the Parmesan cheese--roll in cheese to coat. Using your hands, roll each dough ball into a breadstick shape. Place breadsticks 1 1/2" apart on the cookie sheets. Bake at 375 degrees for 15-18 minutes or until golden brown.
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#456 - Coconut Cream Pie OR Banana Cream Pie
(by Shirley McNevich)
Use our pie crust recipe #33 OR Pillsbury ready-made pie dough
9" pie plate
1 - 6oz. box Jell-O vanilla pudding mix (NOT instant)
3 cups milk
1 - 7oz. bag Baker's angelflake coconut
3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar
sliced bananas (optional)
Spray the pie plate with Pam, insert the pie dough on the bottom, bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. In a small saucepan, make vanilla pudding according to box directions. When it's done, add 1/2 of the bag of coconut to the pudding and stir. Pour the pudding/coconut mixture into the baked pie crust. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pudding filling using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Sprinkle the remaining coconut over the top of the meringue. Preheat oven to 375 degrees. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. Wet your knife to cut through the meringue, then slice the rest of the way through the pie. Optional--before pouring pudding/coconut filling into the baked crust, add sliced bananas to the baked crust, omit the coconut altogether and this will make banana cream pie.
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#457 - Lemon Meringue Pie
(by Shirley McNevich)
Use our pie crust recipe #33 OR Pillsbury ready-made pie dough
9" pie plate
1 - 2.75oz. box MyTFine lemon pudding and pie filling
2 eggs yolks
3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar
1/2 cup white sugar
2 1/4 cups cold water
Spray the pie plate with Pam, insert the pie dough on the bottom, bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. Make the lemon pudding according to box directions. When lemon mixture is slightly cooled, pour it into the baked pie crust. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pudding filling using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Preheat oven to 375 degrees. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. Wet your knife to cut through the meringue, then slice the rest of the way through the pie.
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#458 - Cabbage Casserole
(by Pat Klase - friend)
1 large head cabbage (shredded--approximately 12 cups)
1 medium chopped onion
6 TBSP butter or margarine
1 - 14.75oz. can Campbell's mushroom soup (undiluted)
8oz. cubed American cheese
1 tsp. salt
1/2 tsp. pepper
3/4 cup dry bread crumbs
In a saucepan, add the cabbage, cover cabbage with water, and add 1 tsp. salt. Bring to a boil and cook until tender. Drain the cabbage. In a large skillet, sauté the chopped onion and 3 TBSP butter/margarine until onion is tender. Add the mushroom soup to the chopped onion--stir until mixed well. Add the cubed American cheese to the soup and cook everything on low heat--stir and cook until cheese is melted. Remove from heat and stir in the cabbage with the soup. Add 1/2 tsp. pepper and stir. In a 2 qt. greased baking dish, pour entire mixture into the baking dish. Melt the remaining 3 TBSP butter in the microwave. Put the bread crumbs and melted butter in a skillet--cook until lightly browned. Spread the bread crumbs on top of the cabbage mixture in the baking dish. Bake uncovered at 350 degrees for 20-30 minutes or until heated through.
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#459 - Coconut Cake (Coco Lopez Cake)
(by Shirley McNevich)
1 box Duncan Hines white cake mix (do NOT mix according to directions)
1 - 7oz. package Baker's angelflake coconut
2 TBSP canola oil
3 egg whites
1 1/3 cups milk
1 - 12oz. can cream of coconut (used in mixed drinks--Coco Lopez is a popular brand)
1 - 8oz. Cool Whip (thawed)
In a mixer, add cake mix, 1/2 of the bag of coconut, canola oil, egg whites--beat. Slowly add milk--beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan and bake at 350 degrees for 25 minutes--test with a toothpick for doneness. Remove from oven and while warm, use the handle of a wooden spoon and poke deep holes in the cake 1" apart over the whole cake. Pour the can of cream of coconut over the entire top of the cake. Let cake cool completely, then spread Cool Whip over the top and sprinkle the other 1/2 bag of coconut over the top of the cake.
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#460 - Sweet Noodle Casserole
(by Shirley McNevich)
1 - 8oz. package wide egg noodles (cooked according to package directions)
1/4 cup softened butter
1 - 8oz. Philly cream cheese
1/4 tsp. salt
4 TBSP white sugar
4 eggs
1 3/4 cups milk
Drain noodles after cooking according to package directions and set aside. In a mixer, beat cream cheese, butter, eggs--add salt, white sugar, milk--blend well. By hand, stir the noodles into the sauce mixture--it will be thin and runny. Pour entire mixture into a greased 9 x 13 baking dish. Bake at 350 degrees for 45 minutes.
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#461 - Ham, Broccoli and Potato Casserole
(by Shirley McNevich)
3 medium red potatoes (washed, peeled and sliced)
1/2 tsp. salt
1/4 tsp. pepper
1 - 10.75oz. can Campbell's cheddar cheese soup
2 cups cubed cooked ham
1/4 cup butter
1/2 tsp. paprika
2-3 cups fresh or frozen broccoli (cooked and drained)
1/2 can of milk (use the empty soup can from above to measure the milk)
Spray a casserole dish with Pam. Add the sliced potatoes to the dish. Melt the butter in the microwave and pour it over potatoes. Sprinkle the salt, paprika and pepper over the potatoes. Bake uncovered at 425 degrees for 40 minutes or until browned. While potatoes are baking, cook broccoli according to package directions and drain. In a small bowl, mix the cheddar cheese soup and milk until blended. Add the cubed ham to the soup and stir. When potatoes are done, remove from oven and arrange cooked broccoli over the potatoes. Pour the soup over the top of the broccoli. Sprinkle with extra paprika if you desire. Bake uncovered at 425 degrees for 20 minutes or until golden brown and bubbling.
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#462 - Cheesy Potato Casserole
(by Shirley McNevich)
1 - 30oz. bag Ore Ida country style hash browns
1 - 10.75 can Campbell's cream of chicken soup
2 cups sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 TBSP chopped onion
2 cups grated cheddar cheese
1/4 cup melted butter
2 cups Kellogg's corn flakes (place in plastic bag and use rolling pin to crush them)
In a large bowl add chicken soup, sour cream, salt and pepper, onions, and cheese--stir well. Add the hash browns and stir well. Grease a 13 x 9" baking pan--pour the entire mixture into the pan and spread evenly. In a small bowl, mix melted butter and crushed corn flakes. Pour the cornflake mixture evenly over the top of the potato mixture. Bake at 350 degrees for 45 minutes or until bubbly around the edges.
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#463 - Hot Lettuce
(by Shirley McNevich)
6-10 slices of bacon
3 heaping TBSP flour
3 heaping TBSP white sugar
1 tsp. salt
1/2 cup milk
2 eggs
3 TBSP cider vinegar
cold water
1 small head of lettuce (OR the same amount of endive OR the same amount of dandelion)
Wash lettuce and break into bite sized pieces in a large bowl. Break raw bacon into bite sized pieces. In a large cast iron skillet, fry the bacon until crisp. Use paper towels to wipe bacon grease out of skillet but leave bacon pieces in the skillet. In a 2 qt. bowl add flour, white sugar, salt--stir with a wooden spoon. Add milk and stir. Add eggs and beat with the spoon. Add vinegar and stir. Add enough water to fill the 2 qt. bowl to the top. Add this entire mixture into the skillet that still has the bacon pieces in it. Turn heat on medium and stir constantly until it comes to a boil and thickens. Pour hot dressing over the lettuce--mix well. Serve over mashed potatoes or boiled potatoes.
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#464 - Moist Chocolate Cake (2) with Peanut Butter Frosting
(by Kim [Hane] Snyder)
2 cups white sugar
2 1/2 cups flour
1 tsp. baking powder
5 heaping TBSP Hershey's cocoa
3/4 tsp. salt
2 eggs (OR 4 egg whites)
1 cup Mazola salad oil
1 cup sour milk (which is 1 cup milk with 2 TBSP cider vinegar stirred into it)
1 tsp. vanilla
2 tsp. baking soda dissolved in 1 cup boiling water
Frosting: 3 cups Domino's powdered sugar, 1/3 cup Jif peanut butter, 1/3 cup milk, 1 1/2 tsp. vanilla
In a mixer, add white sugar, flour, baking powder, cocoa, and salt--stir with a spoon to mix and do not turn on mixer yet. Add eggs, salad oil, sour milk, vanilla, boiling water/baking soda--start mixing slowly with the mixer, then mix on medium speed for 2 minutes. Pour batter into a 13 x 9 x 2 greased and floured cake pan--bake at 300 degrees on the bottom oven rack for 45 minutes. Test with a toothpick for doneness. When cake is completely cool, use a mixer to make the frosting--beat the powdered sugar, peanut butter, milk and vanilla until smooth and creamy. Frost the cake.
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#465 - Chocolate Chip Muffins
(by Shirley McNevich)
1 1/2 cups flour
2/3 cup white sugar
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1 cup sour cream
1 tsp. vanilla
5 TBSP melted butter
1 cup Nestlé’s semi-sweet chocolate bits
In a large bowl, combine flour, white sugar, baking soda, baking powder, and salt--stir. Add the sour cream, melted butter and vanilla--stir until moist. Stir in the chocolate chips. Place cupcake liners in your muffin tins. Fill each paper 2/3 full with batter. Bake at 350 degrees for 18-20 minutes.
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#466 - Pierogie Potato Pie
(by Shirley McNevich)
8oz. lasagna noodles
8-10 red potatoes
1/3 cup butter
1 medium onion (chopped)
1 cup shredded provolone cheese
1 cup shredded cheddar cheese
1 cup fresh breadcrumbs (cut 2 slices of bread into small pieces)
Parmesan cheese for sprinkling
2 TBSP Parkay margarine
2 tsp. salt
Peel and wash potatoes--slice them in quarters. Place in a saucepan and cover with water--add 1 tsp. salt. Bring to a boil and cook about 20 minutes or until tender. Drain water off of potatoes and mash with a potato masher, add 2 TBSP Parkay and 1 tsp. salt--mix well. Set aside. In a small pan, sauté the 1/3 cup butter with the chopped onions until onions are tender--set aside. In a small bowl, combine cheddar cheese and provolone cheese--use your hands to mix them lightly together. Cook lasagna noodles according to box directions and drain. Arrange lasagna some of the noodles on the bottom of a 3 qt. casserole dish (greased or sprayed with Pam). Spoon a light layer of buttered onions on top of lasagna noodles. Scoop a layer of mashed potatoes on top of the onions. Sprinkle a layer of cheese over the mashed potatoes. Repeat more layers of noodles, then onions, then mashed potatoes, then cheese--repeat layers until ingredients are gone. Sprinkle the entire top with Parmesan cheese. Place the bread crumbs on top of the Parmesan cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil after 30 minutes and bake 10 minutes longer.
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#467 - Stuffed Minute Steaks
(by Shirley McNevich)
10 minute steaks
1 - 8oz. can beef broth
1 package of seasoned stuffing (Pepperidge Farms)
1/3 cup Parkay margarine
1 jar beef gravy
In a saucepan, melt margarine and add the beef broth. Add the stuffing and fluff with a fork until the liquid is soaked up. In a separate pan, fry the minute steaks (DO NOT break into small pieces)--fry to the doneness you like, then drain them on paper towels. Put some stuffing on one end of each minute steak, then roll the minute steak up toward the other end. Place stuffed steaks in a baking dish sprayed with Pam. Pour the beef gravy over the top. Bake at 350 degrees for 10-15 minutes or until hot.
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#468 - Mayonnaise Banana Cake
(by Shirley McNevich)
2 cups flour
1 cup white sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 cup cold water
2/3 cup mayo
1 cup overripe mashed bananas (takes about 2 large bananas to get 1 cup)
In a mixer combine mayo, white sugar, and water. Add vanilla and bananas--beat. Add baking soda and slowly add flour--beat until smooth. Pour batter into 9 x 13 x 2 greased and floured cake pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Use our vanilla icing/frosting recipe #2 to frost the cake.
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#469 - Caramel Brownies
(by Shirley McNevich)
1 - 6oz. Carnation evaporated milk
1 - 14oz. package Kraft caramels (plain)
1 box German chocolate cake mix
3/4 cup melted butter
1 - 6oz. package Nestlé’s semi-sweet chocolate chips
Melt the butter and set aside. Melt the caramels with half of the can of evaporated milk in a saucepan over low heat. In a bowl, add cake mix with melted butter and the remaining half can of evaporated milk--stir well. Press half of the the batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle the top with the chocolate chips, then spread the caramel mixture evenly over the top. Press remaining batter on top of the caramel mixture. Return to oven and bake at 350 degrees for 12-14 minutes. Do not overbake.
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#470 - Pickled Eggs
(by Shirley McNevich)
1 - 16oz. can red beets (or home canned red beets)
1/2 cup water
1/2 tsp. salt
3 heaping TBSP white sugar
3 TBSP cider vinegar
6 or more hard boiled eggs
In a small saucepan, add the juice ONLY from the red beets. Also add the water, salt, white sugar and cider vinegar. Stir over medium heat and bring it to a boil. Once boiling, let it boil for 2 minutes. Set aside and let the juice cool completely. Boil and peel your eggs. In a container or large jar, add the red beets and peeled hard-boiled eggs, and pour the juice over them--stir. Refrigerate at least overnight. After they have been in the refrigerator a few hours, open the container and stir with a spoon so they pickle evenly.
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#471 - Coca Cola Cake
(by Shirley McNevich)
2 cups white sugar
2 cups flour
1/2 tsp. salt
1 cup Coca-cola soda
1/2 cup canola oil
1 stick Parkay margarine
4 TBSP Hershey's cocoa
1 1/2 cups small marshmallows
1/2 cup buttermilk
1 tsp. baking soda
2 eggs
Frosting: 3 TBSP Hershey's cocoa, 1 stick butter, 1 tsp. vanilla, 6 TBSP Cocoa-cola soda, 1 lb. Domino's powdered sugar, 1 cup chopped nuts (optional)
In a saucepan over low heat, add the 1 cup soda, Parkay, canola oil, and 4 TBSP cocoa--stir and bring to a boil. Remove from heat and add the marshmallows--stir. In a mixer, combine white sugar, flour, salt, and add the hot mixture from the saucepan to the mixer--beat. Add buttermilk and beat until smooth. Add the baking soda and eggs--beat well. Pour batter in a greased and floured 9 x 13 cake pan and bake at 350 degrees for 30-35 minutes. Frosting: in a saucepan over low heat, add butter, 3 TBSP cocoa, 6 TBSP soda, and vanilla--bring to a full boil. Remove from heat and stir in the powdered sugar. Add the nuts (optional) and stir. When you remove cake from oven, spread the frosting over the hot cake. Cool before cutting.
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#472 - Crusty Peach Pudding
(by Shirley McNevich)
4 cups sliced canned peaches
2 TBSP cornstarch
1 TBSP butter
1 tsp. vanilla
1/2 tsp. baking powder
1/2 cup milk
1/4 cup white sugar
1/2 tsp. cinnamon
1/2 cup white sugar
1 beaten egg
1 cup flour
1 tsp. lemon juice
Domino's powdered sugar for dusting
Grease a 9 x 13 cake pan. In a bowl using a spoon, stir the sliced peaches, 1/4 cup white sugar, cornstarch and cinnamon. Scoop the peach mixture evenly on the bottom of the cake pan, cover the cake pan with foil and bake at 350 degrees for 20 minutes. While baking, in a mixer combine butter, 1/2 cup white sugar, vanilla, egg and lemon juice--beat. Add the flour, baking powder and milk--beat until smooth. Remove cake from oven and while still warm, spread the batter evenly over the top of the cake. Throw foil away. Return to oven and bake at 350 degrees for 20-25 minutes longer until lightly browned. Cool completely, then dust the top with powdered sugar.
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#473 - White Coconut Cake
(by Patti McCaslin - friend)
2 3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup butter (room temperature)
3 3/4 cups Domino's powdered sugar
4 eggs (separated)
1 cup milk
1 tsp. vanilla
1 cup Baker's angelflake coconut (and extra coconut for sprinkling)
In a mixer, combine butter and powdered sugar--beat until light and fluffy. Add egg yolks and beat. Alternate adding flour and milk, each a small amount at a time and beat after each addition. Beat until smooth. Add vanilla and coconut--beat. Set batter aside. Beat egg whites until stiff. Fold the egg whites into the cake batter with a spoon--mix quickly and thoroughly. Pour batter into a greased and floured 9 x 13 cake pan and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake, then ice with our icing recipe #2. Sprinkle extra coconut over the top of the icing.
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#474 - Copper Pennies
(by Shirley McNevich)
2lb. carrots (washed and peeled)
1 medium chopped onion
1 chopped green pepper
1 - 10.75oz. can Campbell's tomato soup
1 cup white sugar
3/4 cup cider vinegar
1/2 cup canola oil
1 tsp. French's yellow mustard
1 tsp. Worcestershire sauce
1 tsp. salt
salt and pepper to taste
Cut the carrots into round coin-shaped pieces. Put carrots in a saucepan and cover them with water--add a tsp. salt to the carrots. Cook over medium heat until tender. Drain the carrots. In a bowl, add the tomato soup and white sugar--stir. Add mustard and Worcestershire sauce--stir. Add vinegar and canola oil--stir. Add chopped onion and chopped pepper--stir until mixed. Add carrots into the mixture and stir well. Taste and sprinkle with salt and pepper to your taste. Refrigerate everything at least overnight (two days is better) to marinate. Serve cold. It will keep in the refrigerator indefinitely if stored in glass with a lid.
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#475 - Coconut Pecan Frosting/Icing
(by Shirley McNevich)
1 cup Carnation evaporated milk
1 cup white sugar
3 egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped pecans
In a saucepan over medium heat, add evaporated milk, white sugar, egg yolks, butter, and vanilla. Cook and stir until it thickens (about 12 minutes)--stir constantly. Remove from stove and add the coconut and chopped pecans--stir with a spoon until thick enough to spread.
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#476 - German Chocolate Cake
(by Shirley McNevich)
1 - 4oz. bar Baker's German's sweet chocolate
1 cup butter
2 cups white sugar
4 egg yolks (unbeaten)
1 tsp. vanilla
2 1/2 cups sifted cake flour
1/2 tsp. salt
1 tsp. baking soda
1 cup buttermilk
4 egg whites (stiffly beaten)
In a double boiler or the microwave, melt the chocolate. Let the chocolate cool slightly. In a mixer, beat the butter and white sugar until fluffy. Add the four egg yolks one at a time and beat well after each. Add the melted chocolate and vanilla--beat. In a separate bowl, sift together the flour, salt and baking soda--add this to the mixer and beat. Add the buttermilk and beat until smooth. Take bowl off of mixer and set aside. In a separate mixer bowl, add the egg whites and beat until stiff, then fold the egg whites into chocolate batter using a spoon. Pour the batter into three 8" or 9" layer pans sprayed with Pam. Bake at 350 degrees for 30-35 minutes. Remove from oven and cool completely. Frost with our coconut pecan frosting #375 - Put first cake on a plate and frost just the top of the cake. Add second cake on top and frost just the top. Add third cake on top of second cake and frost the top--if there is extra frosting, you can frost the sides.
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#477 - Marble Cake
(by Shirley McNevich)
3/4 cup butter
2 cups white sugar
1 tsp. vanilla
2 1/2 cups cake flour
2 1/2 tsp. baking powder
1 cup milk
5 egg whites (stiffly beaten)
2 squares Hershey's baking chocolate (melted)
In a mixer, beat the butter and white sugar. Add vanilla and beat. In a separate bowl, sift the cake flour and the baking powder TWICE, then slowly add to the batter along with the milk--beat until creamy. Remove bowl from mixer. In a separate mixing bowl, beat the egg whites until stiff. Fold the egg whites into the batter using a spoon. Melt the chocolate (either in a double boiler or the microwave). Remove one cup of the batter and add it to the melted chocolate and stir. Pour the cake batter into a greased and floured 9 x 13 cake pan. Using a spoon, drop spoonfuls of the chocolate/batter mixture on to the cake. Use a table knife and swirl the chocolate into the white batter until it is streaked with chocolate. Bake at 350 degrees for 35-40 minutes. Cool the cake and frost with your choice of frosting.
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#478 - Chocolate Walnut Cookies
(by Shirley McNevich)
1/2 cup butter
1 cup white sugar
1 egg
2 squares melted Hershey's baking chocolate
1/2 tsp. vanilla
2/3 cup sifted cake flour
1/4 tsp. salt
1 cup chopped walnuts
walnut halves for the tops of each cookie
In a mixer, add butter and white sugar--beat. Add egg and beat. Add melted baking chocolate and vanilla--beat. Add cake flour, salt and chopped walnuts--beat well. Drop by teaspoonsful on to greased cookie sheets. Place a walnut half on the top/middle of each cookie. Bake at 350 degrees for 10 minutes.
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#479 - Chocolate Pound Cake
(by Shirley McNevich)
1 cup butter
3 cups white sugar
1/2 cup Crisco shortening
1 tsp. vanilla
5 eggs
3 cups unsifted flour
6 TBSP Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Domino's powdered sugar for dusting
In a mixer, combine butter, white sugar, Crisco and vanilla--beat until light and fluffy. Add eggs and beat well. Add cocoa, baking powder and salt--beat well. Add milk and slowly add flour--beat until well blended. Pour into a greased and floured bundt pan and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake, dump cake onto a plate and sprinkle with powdered sugar.
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#480 - Gravy
(by Shirley McNevich)
1 qt. chicken, beef, pork or turkey broth
1 tsp. salt
3 TBSP cornstarch
1/2 cup water
Put the broth in a saucepan and taste--if flat, add the tsp. of salt--if it tastes ok, do not add salt. In a small bowl, mix the cornstarch with the water (add the water a small amount at a time so it doesn't get lumpy--stir until smooth). Heat broth on medium heat and add the cornstarch mixture to the broth--stir continually until it comes to a boil and thickens. Remove from heat and serve.
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#481 - Apple Bread
(by Shirley McNevich)
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco
1 cup white sugar
2 eggs
2 cups finely chopped baking apples
1/2 cup chopped nuts
1 tsp. vanilla
1/4 cup white sugar
1 1/2 tsp. cinnamon
Sift the flour, baking soda, baking powder and salt into a bowl and set aside. In a mixer, beat Crisco and white sugar. Add eggs, vanilla and beat well. Remove from mixer, and stir in apples and chopped nuts. Add flour mixture and stir until well blended. Pour batter into a greased bread loaf pan. In a bowl, mix 1/4 cup white sugar and 1 1/2 tsp. cinnamon--sprinkle this mixture over the top before putting in oven. Bake at 350 degrees for 1 hour. Test with a toothpick for doneness. Remove from oven and turn loaf pan on its side to cool. Wait until cooled before slicing.
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#482 - Crescent Roll Quiche
(by Ginny Ridsdale - friend)
1 package Pillsbury crescent rolls
1 cup bacon bits OR 3 slices of diced cooked ham
1 1/2 cups grated Swiss cheese
1/3 can French's french fried onion rings
2 eggs
1 1/2 cups milk
1 dash Worcestershire sauce
1 dash nutmeg
salt and pepper to taste
Grease a 9" cake pan. Open rolls, separate the rolls, and place them on the bottom of the cake pan like a crust. Spread ham OR bacon on top of crust, then the same with the Swiss cheese. Sprinkle onion rings on top of cheese. In a bowl, beat the eggs, milk, Worcestershire sauce, nutmeg, and salt and pepper (to taste). Pour the liquid mixture evenly over the top of the onion rings. Bake at 350 degrees for 40 minutes or until firm.
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#483 - Mocha Cake
(by Ginny Ridsdale - friend)
3/4 cup white sugar
1 cup flour
2 tsp. baking powder
1/8 tsp. salt
1 square unsweetened Baker's chocolate
2 TBSP butter
1/2 cup milk
1 tsp. vanilla
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
4 TBSP Hershey's cocoa
1 cup cold double strength brewed coffee
Mix and sift 3/4 cup white sugar, flour, baking powder and salt. Melt chocolate and butter together in the microwave or double boiler. Pour the chocolate/butter mixture into the sifted flour mixture and stir well with a spoon. Pour everything into a greased 9x13 cake pan. In a separate bowl, add brown sugar, 1/2 cup white sugar, cocoa--stir with a spoon and sprinkle this mixture over the top of the mixture in the cake pan. Pour the cold coffee evenly over the top of the entire batter. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness.
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#484 - Upside Down Apple Cake
(by Shirley McNevich)
1/3 cup butter
1 cup packed Domino's dark brown sugar
1 tsp. cinnamon
4 medium apples (peeled, cored and sliced)--about 3 cups
1 - 18.25oz. box spice cake mix
1 stick melted butter
1 cup buttermilk
1/3 cup dark corn syrup (Kayro)
2 large eggs
1 tsp. cinnamon
Preheat oven to 350 degrees and place your oven rack in the middle of the oven. Topping: melt the 1/3 cup butter in a 10" cast iron skillet (or any 10" skillet that's 2" deep) over low heat. Remove skillet from heat and stir in the brown sugar and 1 tsp. cinnamon using a fork. Spread this mixture evenly over the bottom of the skillet. Arrange the apple slices over the butter/sugar mixture in the skillet. In a mixer, blend cake mix, 1 stick melted butter, buttermilk, dark corn syrup, eggs and 1 tsp. cinnamon--beat on low speed for 1 minute. Increase speed to medium and beat 2 minutes longer until creamy. Pour the batter over the top of the apples in the skillet. Place the skillet in the oven and bake at 350 degrees for 40-45 minutes--bake until the cake rises high in the skillet (it will spring back when lightly pressed with your finger when it's done). Remove skillet from oven and run a sharp knife along the edges--carefully flip upside down on to a serving plate. Serve warm.
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#485 - Boston Cream Pie
(by Shirley McNevich)
3 large eggs (separated)
1 tsp. vanilla
1/2 cup white sugar
1/2 tsp. salt
3/4 cup cake flour
Filling: 1/2 cup white sugar, 1/4 cup flour, 1 1/2 cups milk, 6 large egg yolks, 2 tsp. vanilla, 1/2 tsp. salt
Glaze: 1/2 cup white sugar, 3 TBSP lite Kayro corn syrup (clear), 2 TBSP water, 4 squares of Baker's semi-sweet baking chocolate (coarsely chopped)
Turn 9" round cake pan upside down on wax paper--trace outline and cut out the wax paper circle. Grease the cake pan, then place the wax paper on the bottom. In a mixer, beat 3 egg yolks, vanilla, and 1/4 cup white sugar--beat well. In a separate bowl, beat the 3 egg whites, salt and the other 1/4 cup white sugar--beat until peaks form. Fold the egg white mixture into the egg yolk mixture. Sift the cake flour into the batter and fold in gently by hand. Pour the batter into the cake pan. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness. Remove cake from oven and cool it on a wire rack for 10-15 minutes. Use a knife to go around the sides of the cake to loosen, then turn cake upside down on to a serving plate and remove cake pan. Peel the wax paper off of the cake, then turn cake right side up. Cool cake completely. Filling: in a saucepan over medium heat, add 1/2 cup white sugar and 1/4 cup flour--stir. Gradually add the milk and stir. Add 6 egg yolks, vanilla and salt--stir. Bring to a boil, then cook for 1 minute (stir constantly). Pour filling through a sieve into a bowl. Place saran wrap over the top of the bowl (pressed on to the filling)--cool completely on counter, then refrigerate for 30 minutes. Use a knife to cut the cake in half to make 2 layers. Spread filling over bottom layer, then add second cake layer on top. Glaze: in a saucepan over low heat, add 1/2 cup white sugar, 3 TBSP lite corn syrup, and 2 TBSP water--stir and bring to a boil until sugar is dissolved. Remove from heat, add the chopped chocolate and stir until smooth. Cool the glaze slightly, then spread over top of the cake and let glaze drip down the sides. Let stand until glaze sets. When completely cool, refrigerate.
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#486 - Parsley Potatoes
(by Shirley McNevich)
6 medium red potatoes (peeled and quartered)
1/4 cup water
1/4 cup butter
1 TBSP dried OR fresh parsley flakes (if using fresh parsley, chop finely)
1/2 tsp. salt
1/2 tsp. pepper
In a 2 qt. casserole sprayed with Pam, add the sliced potatoes and the water. Microwave on high until tender (takes 12-15 minutes--test with a fork for tenderness), stopping microwave after 8 minutes to stir them. Remove from microwave. In a microwave safe cup, melt the butter, then stir the salt, pepper and parsley into the melted butter. Pour the butter mixture over the potatoes and stir to coat potatoes.
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#487 - Dream Cake
(by Shirley McNevich)
1 box your choice any flavor Duncan Hines cake mix
1 envelope Dream Whip
4 eggs
1 cup cold water
In a mixer, add cake mix, dream whip envelope, eggs and water--beat on low until moistened, then beat on medium for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30 minutes. Test with a toothpick for doneness. Cool cake before frosting (you can use our frosting recipe #2).
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#488 - Peach Cake
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
4 TBSP melted butter
1/3 cup Domino's dark brown sugar
1 - 16oz. can sliced peaches (drained)
In a mixer, prepare cake batter according to box directions. In a small bowl using a spoon, mix melted butter and brown sugar, then press the brown sugar mixture evenly on the bottom of a 9 x 13 cake pan. Arrange peach slices evenly over the brown sugar mixture in the cake pan. Pour the cake batter over the peaches. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Optional--when cake is cooled, top with Cool Whip.
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#489 - Sauerkraut Salad
(by Hannah Garman - friend)
1 quart Silver Floss sauerkraut (drained, then rinsed with cold water)
1 cup chopped celery
1 chopped green pepper
1/4 cup chopped onion
1/2 cup canola oil
1 cup white sugar
1/4 cup cider vinegar
1/2 tsp. salt
In a large bowl, add canola oil, white sugar, cider vinegar and salt--use a spoon and mix well. In a separate large bowl, add sauerkraut, celery, green pepper and onion. Pour oil/vinegar mixture over sauerkraut mixture--use a spoon and stir until well mixed. Refrigerate at least 24 hours.
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#490 - Black Forest Pie
(by Shirley McNevich)
1 - 8oz. softened Philly cream cheese
1 1/4 cups cold milk
1 - 3.5oz. box Jell-O chocolate instant pudding/pie filling
1 pre-made graham cracker crust
1 cup cherry pie filling
1 cup Cool Whip
In a mixer, beat cream cheese. Blend in milk, pudding mix--beat at low speed for 1 minute, then beat at medium speed for 30 seconds. Pour batter into graham cracker crust. Chill until firm. Remove from refrigerator, then spoon cherry pie filing over the top of the pie. Spread Cool Whip over the top of the cherry pie filling. Chill well before serving.
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#491 - Cool Whip Salad
(by Lois Minnich - friend)
2 cups Cool Whip
1 - 3oz. softened Philly cream cheese
1 small can mandarin oranges (drained)
1 - 8oz. Dole crushed pineapple (drained)
1 - 3oz. box orange Jell-O mix
1 shredded carrot (optional)
In the mixer, add cream cheese--beat. Add Cool Whip--beat. Add dry Jell-O mix--beat. Remove from mixer, add oranges, pineapple, and shredded carrots--stir with a wooden spoon. Pour mixture into an 8" square pan and refrigerate until set. Keep refrigerated.
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#492 - Baked Beef Goulash
(by Barbara Debo - friend)
1lb. dry macaroni
1lb. ground beef
1 diced onion
1 tsp. salt
1/2 tsp. pepper
2 - 10.75oz. cans Campbell's tomato soup
1 small can tomato paste
1 can water (use empty tomato paste can)
1 - 8oz. package shredded sharp cheese
1 envelope Spatini spaghetti sauce
Cook macaroni according to box directions. In a skillet, brown ground beef with salt, pepper and onion. Add the tomato soup, tomato paste, water, Spatini sauce mix to the beef and stir. Add the cooked macaroni and stir. Pour everything into a greased 3 quart baking dish. Bake at 325 degrees for 20-30 minutes. Remove from oven and sprinkle sharp cheese over the top--return to oven until cheese melts.
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#493 - Monkey Bread
(by Kim [Knecht] Bickel - friend)
3 cans Pillsbury buttermilk biscuits
1 1/2 sticks butter
1 cup Domino's dark brown sugar
1 cup chopped pecans
1 cup white sugar
1 1/2 tsp. cinnamon
Pre-heat oven to 350 degrees. In a bowl, stir 1 cup white sugar and the cinnamon--set aside. Open biscuit packages and cut each biscuit into quarters. Grease a bundt pan or angelfood cake pan. Roll each of the biscuit quarters in the cinnamon/sugar mixture. Place each biscuit quarter in the bottom of the pan and continue until bottom is covered. Add extra pieces to the next layer. Keep layering until all pieces are used. In a saucepan, add butter and brown sugar--bring to a boil on medium heat. Once boiling, remove from stove and add the pecans--stir. If there is any of the cinnamon/sugar mixture left over, add it to the pecan mixture and stir. Pour the whole pecan mixture over the top of the layered biscuits. Place a piece of aluminum foil over the top of the pan. Bake at 350 degrees for 20 minutes. Remove foil and bake 15 minutes longer. Remove from oven, place a plate upside down on the top of the pan and flip upside down on the plate (be careful--juice will be very hot).
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#494 - Baked Custard
(Marie Nelson - friend)
5 eggs
3 cups milk
2/3 tsp. salt
1/2 cup white sugar
1 1/2 tsp. vanilla
Topping: cinnamon to sprinkle and 1/2 cup Baker's angelflake coconut
In a mixer add eggs, white sugar, vanilla and salt--beat. Add milk and beat until foamy. Pour batter into custard cups or a baking dish/casserole--whichever you use, spray with Pam. Use a 9 x 13 cake pan filled with some water, then add your custard cups or baking dish to the pan of water (once cups or baking dish are placed in the pan, there should be 1" of water up the sides). Sprinkle cinnamon and coconut over the top of custard. Bake at 325 degrees for 45 minutes or until a table knife inserted in the center comes out clean. Cool on the counter, then refrigerate.
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#495 - Rainbow Cake
(by Shirley McNevich)
1 box Betty Crocker SuperMoist lemon cake mix (pudding mix is included in the mix)
1 - 3oz. box orange Jell-O
1 cup boiling water
1/2 cup orange juice OR cold water
1 - 8oz. Cool Whip
7oz. Baker's coconut
Prepare cake mix according to box directions. Bake in a greased 9 x 13 cake pan at 350 degrees for 30-35 minutes. Cool the cake for 15 minutes. Use a large cooking fork to poke holes all over the cake. Add the box of orange Jell-O in the boiling water and stir--add the orange juice OR cold water to the Jell-O and stir. Pour the Jell-O mixture evenly over the top of the cake. Cool on the counter, then refrigerate 2 hours. Add Cool Whip to the top of the cake, then sprinkle with the coconut and refrigerate overnight.
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#496 - Sesame Cheese Bread
(by Shirley McNevich)
3 TBSP sesame seeds
1 egg
1 1/2 cups milk
3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1 TBSP fresh or dried parsley
1/4 tsp. pepper (optional)
Preheat oven to 350 degrees. Grease a 2 qt. casserole dish, and sprinkle sesame seeds on the bottom and sides of the dish (tilt if necessary). In a mixer, beat the egg then add milk, Bisquick, cheese, parsley and pepper--beat at medium speed for 30 seconds. Pour batter into casserole and bake at 350 degrees for 40-45 minutes. Test with a toothpick for doneness. Remove from oven and dump upside down onto a wooden cutting board and remove casserole dish.
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#497 - Taco Squares
(by Shirley McNevich)
1/2lb. ground chuck
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, chopped
1/2 cup sour cream
1/3 cup mayo
1/2 cup shredded sharp cheddar cheese
1 TBSP chopped onion
1 cup Bisquick
1/4 cup cold water
2 medium tomatoes, sliced
1/2 cup chopped green pepper
tortilla/taco chips for topping
In a skillet, cook the ground beef and stir/brown with the small chopped onion, salt and pepper. Drain the meat. In a bowl, stir together sour cream, mayo, cheese and 1 TBSP chopped onion--set aside. In a separate bowl, mix Bisquick and cold water until dough forms a ball. Grease a square baking dish and press the Bisquick dough on bottom and part way up the sides of the dish. Layer the ground beef, then sliced tomatoes, then green pepper--spoon the sour cream mixture over the entire top. Season to your taste. Bake at 375 degrees for 25-30 minutes or until lightly browned. Remove from oven, place a handful of taco chips in your hands and crush them over the top. Serve with salsa as a side dish.
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#498 - Italian Casserole
(by Shirley McNevich)
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 minced garlic clove (optional)
1 - 16oz. can Hunt's tomato sauce
1 - 4oz. can chopped mushrooms (drained)
1 tsp. white sugar
1/2 tsp. oregano
1/2 tsp. basil
2 cups Bisquick
1/2 cup milk
1 egg
8 slices provolone cheese
1/4 cup Parmesan cheese
In a skillet, brown beef, chopped onion, salt, pepper and minced garlic--drain and return to skillet. Add tomato sauce, mushrooms, sugar, oregano and basil to the browned beef--stir and heat until boiling. Reduce heat and simmer for 10 minutes. In a bowl, add egg and beat, then add milk and Bisquick--stir to form dough. Spread 1/2 of the dough in a greased square baking dish, then add a layer of 4 cheese slices. Spoon beef mixture over the top of the cheese; add remaining cheese slices on top of the beef mixture. Sprinkle Parmesan cheese over the top of the cheese slices. Drop remaining dough by spoonfuls on top of the cheese. Bake at 400 degrees for 20 minutes until slightly browned.
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#499 - Cherry Pie Salad
(by Nancy [Reichenbach] Persing - friend)
1 - 21oz. can cherry pie filling (we use Musselman's brand)
1 can Eagle brand condensed milk
1 - 20oz. can Dole crushed pineapple (drained--throw juice away)
1/2 cup chopped Diamond brand walnuts
1 - 16oz. Cool Whip (thawed)
In a large bowl, add pie filling, milk, pineapple, and walnuts--stir with a spoon until mixed thoroughly. Fold in the Cool Whip. Refrigerate before serving. If you don't like cherry, substitute your favorite pie filling flavor.
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#500 - Cherry Coke Salad
(by Nancy [Reichenbach] Persing - friend)
1 - 20oz. can Dole crushed pineapple (drained--SAVE the juice)
1/2 cup water
1 - 6oz. OR 2 - 3oz. boxes cherry Jell-O
1 - 21oz. can cherry pie filling (we use Musselman's)
3/4 cup Coca-Cola soda
Cool Whip (optional)
Drain the pineapple--set pineapple aside but place pineapple juice in a saucepan with the water. Bring to a boil while stirring. Remove from stove and add the Jell-O mix(es) and stir until dissolved, and while still hot stir in the cherry pie filling and soda. Pour mixture into a serving bowl--when it's cool enough, refrigerate until it starts to gel. Remove from refrigerator and fold in the pineapple. Refrigerate until firm. Top with Cool Whip if desired.
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Index:
Cakes:
#258 - Cheesecake Coffee Cake (page 5)
#268 - Lemon Chiffon Cake (page 10)
#269 - Buttermilk Cake (page 10)
#287 - Jell-O Cake (page 20)
#290 - Reese's Peanut Butter Cup Cake (page 22)
#300 - Easy Upside-down Cake (page 27)
#304 - Moist Chocolate Cake (page 30)
#332 - Butterscotch Coffee Cake (page 45)
#347 - Sour Cream Coffee Cake (page 52)
#359 - Easy Carrot Cake (page 60)
#360 - Cranberry Sauce Cake (page 61)
#387 - Peanut Butter Pudding Cake (page 75)
#395 - Sour Cream Pound Cake (page 79)
#407 - Velvet Crumb Cake (page 85)
#416 - White Cake (page 90)
#430 - Orange Creamsicle Cake (page 97)
#448 - Butterscotch Krimpets (page 107)
#459 - Coconut Cake (Coco Lopez Cake) (page 114)
#464 - Moist Chocolate Cake (2) with Peanut Butter Frosting (page 117)
#468 - Mayonnaise Banana Cake (page 119)
#471 - Coca Cola Cake (page 121)
#473 - White Coconut Cake (page 122)
#476 - German Chocolate Cake (page 124)
#477 - Marble Cake (page 125)
#479 - Chocolate Pound Cake (page 126)
#483 - Mocha Cake (page 128)
#484 - Upside Down Apple Cake (page 129)
#487 - Dream Cake (page 131)
#488 - Peach Cake (page 131)
#495 - Rainbow Cake (page 135)
Cheesecakes:
#267 - Oreo Cookie Cheesecake (page 9)
#376 - Easy Cheesecake (page 69)
#378 - Raspberry Cheesecake (page 71)
Brownies, Cupcakes and Muffins:
#311 - Coconut Banana Muffins (page 34)
#355 - White Chocolate Carrot Cake Muffins (page 57)
#356 - White Chocolate Pumpkin Cupcakes (page 58)
#365 - Butterscotch Brownies (page 63)
#450 - Turtle Brownies (page 108)
#452 - Peanut Butter Muffins (page 110)
#465 - Chocolate Chip Muffins (page 118)
#469 - Caramel Brownies (page 120)
Pies:
#255 - Double Chocolate Peanut Butter Pie (page 3)
#270 - Blueberry Cheese Pie (page 11)
#289 - Impossible Cheesecake Pie (page 21)
#305 - Almond Pie Crust (page 30)
#377 - Caramel Apple Pie (page 70)
#379 - Oreo Cookie Pie (page 71)
#424 - Creamy Coconut Pie (page 94)
#441 - Shoe Fly Pie (page 104)
#456 - Coconut Cream Pie OR Banana Cream Pie (page 112)
#457 - Lemon Meringue Pie (page 113)
#485 - Boston Cream Pie (page 129)
#490 - Black Forest Pie (page 132)
Icings/Frostings:
#308 - Cream Cheese Frosting (page 32)
#475 - Coconut Pecan Frosting/Icing (page 123)
Fudge and Candies:
#266 - Chocolate Covered Strawberries (page 9)
#306 - Chocolate Butterscotch Fudge (page 31)
#326 - Cream Cheese Fudge (page 42)
#399 - Homemade Peanut Butter Cups (page 81)
Breads:
#261 - Pumpkin Bread (page 6)
#339 - Bruschetta Appetizers (page 48)
#358 - Sweet Corn Bread (page 59)
#381 - Dumplings (page 72)
#413 - Shoo Fly Bread (page 88)
#431 - Baking Powder Biscuits (page 98)
#444 - Irish Soda Bread (page 105)
#446 - Potato Bread (page 106)
#455 - Pepperoni Breadsticks (page 111)
#481 - Apple Bread (page 127)
#493 - Monkey Bread (page 134)
#496 - Sesame Cheese Bread (page 135)
Entrees:
#253 - Baked Ham (page 2)
#260 - Homemade Stromboli (page 6)
#262 - Tuna Ranch Casserole (page 7)
#263 - Potato and Egg Casserole (page 8)
#272 - Easy Chicken Pot Pie (page 12)
#273 - BBQ Ham (page 12)
#293 - Manicotti (page 23)
#294 - Stuffed Shells (page 24)
#295 - Chicken Parmesan (page 25)
#303 - Maryland Crab Cakes (page 29)
#312 - Impossible Lasagna Pie (page 34)
#313 - Country Herb Roasted Chicken (page 35)
#318 - Easy Lasagna (page 37)
#321 - Southwestern Chicken (page 39)
#323 - Stuffed Chicken Breasts (page 40)
#325 - Macaroni and Cheese Lasagna (page 41)
#354 - Chicken and Stuffing Bake (page 57)
#357 - Crispy Crumb Fried Chicken (page 59)
#366 - Chicken Mozzarella (page 64)
#368 - Chicken a la Kluski (page 65)
#369 - Beef and Pasta Casserole (page 66)
#370 - Mexican Casserole (page 66)
#371 - Broccoli Casserole (page 67)
#373 - Cheesy Chicken (page 68)
#374 - Steak Stroganoff (page 68)
#380 - Baked Sweet Potato Casserole (page 72)
#382 - Broccoli and Chicken Casserole (page 72)
#383 - Beef Roast (page 73)
#385 - Italian Chicken (page 74)
#386 - Skillet Shepherd’s Pie (page 74)
#402 - Old Fashioned Pot Roast (page 83)
#409 - Garlic Chicken Breast (page 86)
#411 - Veal Parmigian (page 87)
#426 - Ham & Potato Pie (page 95)
#435 - Deluxe Cheeseburger Melt (page 100)
#447 - Stuffed Pork Chops (page 107)
#451 - Stuffed Peppers (page 109)
#453 - Bisquick Burrito Bake (page 110)
#458 - Cabbage Casserole (page 113)
#460 - Sweet Noodle Casserole (page 114)
#461 - Ham, Broccoli and Potato Casserole (page 115)
#462 - Cheesy Potato Casserole (page 116)
#466 - Pierogie Potato Pie (page 118)
#467 - Stuffed Minute Steaks (page 119)
#482 - Crescent Roll Quiche (page 127)
#492 - Baked Beef Goulash (page 133)
#497 - Taco Squares (page 136)
#498 - Italian Casserole (page 137)
Side Dishes:
#254 - Meatballs in Tomato Sauce (page 3)
#256 - Cranberry Relish (page 4)
#259 - Hoagie Salad (page 5)
#274 - Sweet Potato Crunch (page 13)
#322 - Teriyaki Chicken Wings (page 40)
#324 - Homemade Macaroni and Cheese (page 41)
#328 - Homemade Chicken Fingers (page 43)
#335 - Shrimp Pasta Salad (page 46)
#341 - Chicken Skewers (page 49)
#342 - Appetizer Meatballs (page 50)
#343 - Deviled Eggs Plus (page 50)
#348 - Homemade Onion Rings (page 53)
#349 - Cauliflower Au Gratin (page 53)
#352 - Glazed Carrots (page 56)
#353 - Pepperoni Appetizers (page 56)
#362 - Green Bean Casserole (page 62)
#372 - Velveeta Macaroni and Cheese (page 67)
#401 - Onion Roasted Potatoes (page 82)
#404 - Spaghetti Salad (page 83)
#405 - Tasty Pasta Salad (page 84)
#406 - Sweet and Sour Pasta Salad (page 84)
#410 - Mashed Potatoes (page 86)
#421 - Fried Rice (page 93)
#423 - Hush Puppies (page 94)
#425 - Chicken Nuggets (page 95)
#440 - Twice Baked Potatoes (page 103)
#442 - Creamed Cabbage (page 105)
#443 - Pickled Cabbage (page 105)
#449 - Fried Mozzarella (page 108)
#463 - Hot Lettuce (page 116)
#470 - Pickled Eggs (page 120)
#474 - Copper Pennies (page 123)
#480 - Gravy (page 126)
#486 - Parsley Potatoes (page 130)
#494 - Baked Custard (page 134)
Misc.:
#264 - Onion Dip (page 8)
#292 - Nut Cheese Ball (page 23)
#336 - Cinnamon Almonds (page 47)
#337 - Nacho Dip (page 47)
#338 - Spinach Dip (page 48)
#340 - Cold Crab Dip (page 49)
#344 - Game Day Pretzel Snacks (page 51)
#345 - BBQ Chex Mix (page 51)
#429 - Ranch Mix (page 97)
#432 - Creamy Italian Vegetable Dip (page 98)
Cookies and Cookie Bars:
#251 - Oat Chocolate Bars (page 1)
#252 - Hermit Cookies (page 1)
#275 - Rocky Road Cookies (page 13)
#276 - White Chocolate Cookies (page 14)
#277 - Cranberry Cookies (page 15)
#278 - Chocolate Chunk Cookies (page 15)
#279 - Coconut Cream Cheese Cookies (page 16)
#280 - Cream Cheese Sprinkle Cookies (page 16)
#281 - Thumb Cookies (page 17)
#282 - Chocolate Dipped Peanut Butter Cookies (page 17)
#283 - Easy Peanut Butter Cookies (page 18)
#284 - Pecan Chewies (page 18)
#285 - Toffee Cookies (page 19)
#286 - Brown Sugar Cookies (page 19)
#288 - Peanut Butter Oatmeal Cookies (page 21)
#297 - Vanilla Shortbread Cookies (page 26)
#298 - Butter Pecan Cookies (page 26)
#299 - Chocolate Cutout Cookies (page 27)
#301 - Banana Drop Cookies (page 28)
#302 - Pinwheel Cookies (page 28)
#307 - Cream Cheese Squares (page 32)
#309 - Toffee Thin Cookies (page 33)
#310 - Potato Chip Cookies (page 33)
#314 - Dateball Cookies (page 35)
#315 - Chocolate Pecan Bars (page 36)
#316 - Caramel Cheesecake Bars (page 36)
#319 - Peanut Butter Cup Cookies (page 38)
#327 - Chocolate Cookies (page 42)
#329 - Oatmeal Pudding Cookies (page 43)
#330 - Maple Cookies (page 44)
#331 - Ranger Cookies (page 44)
#346 - Chewy Chocolate Peanut Butter Bars (page 52)
#361 - Chocolate Chip Marble Squares (page 61)
#363 - Oatmeal Raisin Cookies (page 62)
#375 - Banana Pudding Squares (page 69)
#389 - Fudge Krispy Treats (page 76)
#390 - Cream Cheese Drop Cookies (page 76)
#391 - Pistachio Cookies (page 77)
#394 - Jell-O Cookies (page 79)
#396 - Heath Bar Cookies (page 80)
#398 - Chocolate Drop Cookies (page 81)
#408 - Sugardoodle Cookies (page 85)
#412 - Butterscotch Cookies (page 87)
#414 - Oatmeal Chocolate Chunk Cookies (page 88)
#415 - Pumpkin Spice Cookies (page 89)
#417 - Thin Mint Girl Scout Cookies (page 90)
#418 - Amazing Chocolate Chunk Cookies (page 91)
#419 - Double Chocolate Chip Cookies (page 91)
#420 - Gingerbreadmen Cookies (page 92)
#428 - Lemon Drop Cookies (page 96)
#433 - Chocolate Peanut Squares (page 99)
#434 - Peanut Butter Brownie Cookies (page 99)
#436 - Sand Tart Cookies (page 101)
#478 - Chocolate Walnut Cookies (page 125)
Beverages:
#265 - Strawberry Daiquiri Punch (page 8)
#364 - Eggnog (page 63)
#384 - Sunrise Smoothie (page 74)
#388 - Strawberry Lemon Punch (page 75)
#438 - Brandy Slush (page 102)
#445 - Shamrock Punch (page 106)
Desserts:
#257 - Fruity Cheese Whip (page 4)
#271 - Easy Cobbler (page 11)
#333 - Easy Apple Crisp (page 45)
#350 - Glazed Apple Dumplings (page 54)
#351 - Homemade Applesauce (page 55)
#367 - Strawberry Ambrosia Salad (page 64)
#400 - Apricot Crisp (page 82)
#454 - Strawberry Pizza Dessert (page 111)
#472 - Crusty Peach Pudding (page 122)
#491 - Cool Whip Salad (page 133)
#499 - Cherry Pie Salad (page 137)
#500 - Cherry Coke Salad (page 138)
Breakfast:
#291 - Crispy Potato Pancakes (page 22)
#320 - Breakfast Bake (page 39)
#334 - Canadian Bacon Breakfast Bake (page 46)
#392 - Buttermilk Donuts (page 77)
#393 - Speedy Donuts (page 78)
#427 - Quick Cinnamon Buns (page 96)
#439 - Chocolate Cake Donuts (page 102)
Soups and Salads:
#296 - Caesar Salad (page 25)
#317 - Turkey and Cheese Chili (page 37)
#397 - Taco Salad (page 80)
#403 - Cream Corn Tuna Chowder (page 83)
#422 - Waldorf Salad (page 93)
#437 - Polish Pigeon Soup (page 101)
#489 - Sauerkraut Salad (page 132)
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