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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
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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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
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Whip. Spread mixture evenly over peanut butter layer. Scatter peanut
butter cups over top of pie. Cover and refrigerate overnight.
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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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4
#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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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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2 eggs
1 1/4 cups firmly packed brown sugar
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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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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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7
#263 - Potato and Egg Casserole
(by Shirley McNevich)
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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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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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;
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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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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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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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11
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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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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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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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
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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
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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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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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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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1 egg
1 cup Jif creamy peanut butter
1 cup sugar
1/2 cup chopped peanuts
1 tsp. vanilla
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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
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cool. Pour the batter into the crust. Refrigerate overnight before
serving.
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21
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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#293 - Manicotti
(by Shirley McNevich)
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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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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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25
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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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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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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28
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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29
(makes 6 crab cakes)
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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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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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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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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31
#307 - Cream Cheese Squares
(by Shirley McNevich)
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#309 - Toffee Thin Cookies
(by Shirley McNevich)
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,
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sprinkle powdered sugar in a bowl and coat the cooled cookies evenly
to the desired level of sweetness.
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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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34
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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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
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small bowl and roll each dateball in the coconut. Repeat with all of
them. Refrigerate and keep refrigerated.
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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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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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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
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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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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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39
#322 - Teriyaki Chicken Wings
(by Shirley McNevich)
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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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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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
43
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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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
44
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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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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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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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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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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48
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
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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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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12 eggs
1/2 cup mayonnaise
6 slices bacon
4 TBSP shredded Cheddar cheese
50
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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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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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.
_______________
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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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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54
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.
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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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
55
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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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.
_______________
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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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
58
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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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
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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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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60
#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
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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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.
_______________
#364 - Eggnog
(by Shirley McNevich)
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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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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65
with the noodles. Arrange the noodles on a large platter and pour hot
chicken mixture over the noodles. Serve.
_______________
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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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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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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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
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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70
#378 - Raspberry Cheesecake
(by Shirley McNevich)
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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71
#380 - Baked Sweet Potato Casserole
(by Shirley McNevich)
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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72
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
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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73
#384 - Sunrise Smoothie
(by Shirley McNevich)
74
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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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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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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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.
_______________
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.
78
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2 sticks butter
3 cups white sugar
1 cup sour cream
3 cups flour
1/2 tsp. baking soda
6 eggs
1 tsp. vanilla
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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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
80
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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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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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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82
#402 - Old Fashioned Pot Roast
(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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83
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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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)
85
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
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)
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)
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)
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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89
#416 - White Cake
(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
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)
91
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 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
93
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
94
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)
97
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.
_______________
#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)
98
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)
99
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
101
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)
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)
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)
103
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)
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.
104
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#442 - Creamed Cabbage
(by Shirley McNevich)
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.
_______________
#443 - Pickled Cabbage
(by Shirley McNevich)
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.
_______________
Pour warm water into the bowl of mixer using dough hook attachment.
Sprinkle yeast over the water and let stand for five minutes. Slowly
106
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.
_______________
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.
_______________
Cake: 4 egg whites, 2/3 cup cold water, 1 - 16oz. box golden pound
107
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.
_______________
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.
_______________
108
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.
_______________
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
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
110
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Crust: 1 1/2 cups flour, 1 cup Parkay margarine, 1/4 cup Domino's
dark brown sugar, 1/2 cup chopped pecans
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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111
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.
_______________
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.
_______________
112
#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.
_______________
113
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.
_______________
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.
_______________
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.
115
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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.
_______________
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
116
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.
_______________
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.
_______________
117
#465 - Chocolate Chip Muffins
(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.
_______________
2 cups flour
1 cup white sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 cup cold water
119
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.
_______________
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.
_______________
120
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.
_______________
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.
_______________
121
#472 - Crusty Peach Pudding
(by Shirley McNevich)
124
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.
_______________
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.
_______________
125
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.
_______________
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
#480 - Gravy
(by Shirley McNevich)
126
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.
_______________
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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127
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.
_______________
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.
128
Bake at 350 degrees for 30-35 minutes. Test with a toothpick for
doneness.
_______________
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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129
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.
_______________
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.
_______________
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).
_______________
131
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.
_______________
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.
_______________
132
Spread Cool Whip over the top of the cherry pie filling. Chill well
before serving.
_______________
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.
_______________
133
_______________
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).
_______________
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
134
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.
_______________
135
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.
_______________
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.
_______________
136
#498 - Italian Casserole
(by Shirley McNevich)
137
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.
_______________
138
Index:
Cakes:
139
#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)
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)
140
#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)
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)
141
#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)
142
#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)
143
#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)
144
#429 - Ranch Mix (page 97)
#432 - Creamy Italian Vegetable Dip (page 98)
145
#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)
146
#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)
148