Chocolate Cake - Part 2 pot

In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth.. Prepare the cheese filling: in a mixer, combine 1/2 cup white sugar, eggs, cream cheese, vanilla an

#1 - Chocolate Cake - Part 2

#251 - Oat Chocolate Bars

(by Shirley McNevich)

Batter:

1 cup softened butter

2 cups firmly packed brown sugar

1 - 12oz package Nestlé’s semi-sweet chocolate bits

1 - 14oz can Eagle brand sweetened condensed milk

2 TBSP butter

1 tsp vanilla

1/2 tsp salt

1/2 cup chopped walnuts

Pre-heat oven to 350 degrees Grease a 13 x 9 x 2 cake pan In a mixer, combine 1 cup butter and brown sugar Add eggs and 1

tsp vanilla and mix Mix in flour, 1 tsp salt and baking soda Add the Quaker oats and mix well if it gets too stiff for mixer, continue by hand with a wooden spoon Press 2/3 of the batter into the greased cake pan save the rest for later Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp vanilla and 1/2 tsp salt cook over medium heat and stir constantly Remove from heat as soon as chocolate is melted Pour this mixture on top of the pressed oat mixture in the cake pan Sprinkle the nuts over the melted chocolate filling Crumble the other 1/3 remaining oat mixture over the top of the walnuts Bake at 350 degrees for 25-30 minutes or until golden brown Cut into bars when cooled

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#252 - Hermit Cookies

(by Shirley McNevich)

1 cup butter or margarine

2 cups dark brown Domino's sugar

3 1/2 cups flour

1/2 cup buttermilk

1 cup chopped walnuts

2 cups Sun Maid raisins

1 cup chopped dates

Cook raisins in water boil water, then cook them for 5 minutes Drain the raisins In a mixer, combine butter/margarine, sugar, eggs and beat until smooth In a separate bowl, add baking powder, baking soda, salt, nutmeg, cinnamon, and flour use a spoon and mix these dry ingredients Add the buttermilk to the mixer and blend Slowly add the dry ingredient mixture to the mixer and mix By hand with a wooden spoon, add the dates, nuts and raisins to the batter and stir until well mixed Drop heaping teaspoonfuls on a greased cookie sheet about 2" apart Bake at 375 degrees for 10-12 minutes Test with your finger if you lightly touch a cookie and it gets dinged, put them back in a minute or two longer

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#253 - Baked Ham

(by Dorothy [Blair] Duffy - friend)

1 - 16oz canned ham

1 - 3oz package orange Jell-O

1/3 cup Domino's dark brown sugar (packed)

2 tsp dry mustard

1 cup boiling water

1 - 17oz can canned sweet potatoes or yams

In a bowl, dissolve Jell-O, brown sugar, dry mustard in the boiling water Place the opened canned ham in a shallow pan and arrange the sweet potatoes or yams along the sides of the ham Pour the Jell-O mixture over the ham and potatoes Bake at 350 degrees for 1 hour Baste using the juice in the bottom of the pan every 15 minutes while it's cooking

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#254 - Meatballs in Tomato Sauce

(by Shirley McNevich)

In a medium sized bowl, add all ingredients EXCEPT the tomato soup mix them thoroughly with your hands Form golf ball sized meatballs with the mixture using your hands In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides Put meatballs in a Dutch oven or a crockpot Pour the two cans of tomato soup in a bowl use one of the empty cans, fill with water, and add the water to the soup and stir until mixed Pour the soup over the meatballs if using Dutch oven bake with lid on for 2 hours If using a crockpot, you'll have to judge the time yourself

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#255 - Double Chocolate Peanut Butter Pie

(by Shirley McNevich)

1/2 of an 8oz package Philly cream cheese, softened

1 TBSP white sugar

1 TBSP cold milk

1 cup Jif peanut butter

1 - 8oz Cool Whip, thawed

1 - 9" prepared graham cracker crust regular or chocolate

2 - 3.9oz boxes Jell-O instant chocolate pudding mix

2 cups cold milk

4 regular size Reese's Peanut Butter Cups, cut into small pieces

In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth Gently stir in 1 1/2 cups of Cool Whip Spread this mixture on bottom of pie crust In a second bowl, stir pudding mix with 2 cups cold milk until thick Immediately stir in remaining 1/2 cup Cool Whip Spread mixture evenly over peanut butter layer Scatter peanut butter cups over top of pie Cover and refrigerate overnight

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#256 - Cranberry Relish

(by Shirley McNevich)

1 cup white sugar

1 cup water

12 oz fresh or frozen cranberries

1 - 3oz package raspberry Jell-O

1/2 cup coarsely chopped walnuts

1 - 8oz can Dole crushed pineapple, drained

1/2 cup diced celery

In a large pot, dissolve sugar in water and bring to a boil Add cranberries, stir and return to a boil Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop Remove from heat Stir in Jell-O until completely dissolved the Jell-O will thicken the mixture Cool completely Add walnuts, crushed pineapple and celery stir well Refrigerate 24 hours

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#257 - Fruity Cheese Whip

(by Martha [Engle] Sweetser - friend)

1 - 3oz box Jell-O (any flavor)

1 - 15 oz can DelMonte fruit cocktail (do NOT drain)

1 envelope Dream Whip

8oz Philly cream cheese

In a saucepan, add Jell-O and fruit cocktail with juice Bring it to

a boil while stirring When it comes to a boil, remove from heat and cool completely In a mixer, prepare Dream Whip according

to package directions Add softened cream cheese with the Dream Whip and blend well until creamy By hand, fold in the Jell-O mixture with the Dream Whip mixture Pour into an 8 x 8

x 2 glass baking dish and refrigerate overnight before serving _

#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 _

#259 - Hoagie Salad

(by Shirley McNevich)

1lb small or medium pasta shells (cooked according to package directions)

1/2 lb regular salami, cut into bite sized pieces

1/2 lb hard salami, cut into bite sized pieces

1/2 lb sharp cheese, cut into bite sized pieces

1/2 cup chopped onions

1/2 cup chopped green peppers

1 cup chopped olives

1 cup chopped celery

1 cup chopped tomatoes (add them last)

1 - 16oz bottle Italian dressing

Put all ingredients except tomatoes in a large bowl mix as you would mix a salad Pour the bottle of Italian dressing over the top and stir Refrigerate overnight When read to serve, add the chopped tomatoes and stir

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#260 - Homemade Stromboli

(by Shirley McNevich)

1 loaf frozen bread dough

2 tsp Worcestershire sauce

2 tsp French's mustard

3/4 lb cooked ham (chipped)

1/2 lb shredded mozzarella cheese

1/3 lb sliced pepperoni

fresh onions (chopped) - optional

green peppers (chopped) - optional

mushrooms (sliced) - optional

1 cup canned pumpkin

1/2 cup Miracle Whip Dressing

1/2 cup Planter's Chopped Pecans

Preheat oven to 350°F Beat eggs lightly in large bowl Add sugar, pumpkin, Miracle Whip and milk - mix well Combine dry ingredients in a bowl, and then add dry ingredients to the pumpkin mixture Stir just until moistened Gently stir in pecans Pour batter into greased and floured loaf pan Bake 55-60 minutes or until toothpick inserted in center comes out clean Cool 10 minutes and remove from pan Cool completely Cut into slices to serve

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#262 - Tuna Ranch Casserole

(by Shirley McNevich)

8oz your choice of pasta

3/4 cup chopped onion

2 cups frozen mixed vegetables

2/3 cup bottled ranch dressing

1 - 6oz can tuna (drained)

1 1/4 cups shredded sharp cheese

1/4 tsp pepper

Cook pasta according to package directions Drain pasta, but save 1/2 cup of the pasta water Coat a large skillet with Pam and heat over medium heat add onion and cook 5 minutes Add vegetables and pepper to the onions and cook 5 minutes Stir in ranch dressing, tuna, pasta, and saved pasta water heat for a few minutes Remove from heat and stir in 1 cup of the sharp cheese Transfer entire mixture into a 2 qt casserole dish sprayed with Pam Sprinkle remaining 1/4 cup sharp cheese over the top Bake

at 375 degrees for 20 minutes or until golden brown

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#263 - Potato and Egg Casserole

(by Shirley McNevich)

1/2 stick butter

16oz Ore Ida hash brown potatoes

4 eggs

1 cup grated mozzarella cheese

chopped peppers (green and red) if desired

Mix butter and potatoes in casserole dish and bake at 350 degrees until potatoes are thawed Remove from oven and drizzle dressing over potatoes Add milk, tomatoes, pepper, onions, salt and cheese add peppers if desired Pour mixture over potatoes and bake at 350 degrees until eggs are set, stirring occasionally _

#264 - Onion Dip

(by Shirley McNevich)

1 pint sour cream

1 envelope Lipton onion soup mix

Open the sour cream, add the soup mix and stir until blended Refrigerate several hours before serving–you can transfer dip into any dip serving dish Serve with assorted vegetables or chips

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#265 - Strawberry Daiquiri Punch

(by Shirley McNevich)

6 cups fresh or frozen strawberries

1 - 6oz container limeade frozen concentrate

3/4 cup pineapple juice

1 - 16oz bottle Sprite (chilled)

2 cups ice cubes

fresh strawberries for decoration (optional)

Remove stems and caps from fresh strawberries thaw frozen berries after measuring and do not drain Place strawberries half

at a time in a blender cover, blend until smooth Transfer all blended berries to a large pitcher and stir in limeade and pineapple juice Cover and chill until serving Just before serving, stir in the Sprite and the ice Serve in a punch bowl and add fresh strawberries as decoration if you wish

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#266 - Chocolate Covered Strawberries

(by Shirley McNevich)

Make sure that strawberries are completely dry before dipping or the chocolate coating may clump Dip berries no more than two hours before serving

Fresh strawberries (rinsed and patted dry leave the stems and caps in place)

12oz EITHER chocolate or vanilla candy melts (available in Wal-Mart craft department) if only doing a few berries, reduce the amount of chocolate

In a small saucepan, melt the candy coating you choose over low heat, stirring constantly Remove from heat and tip saucepan hold the strawberry by the stem and dip 3/4 of the berry Hold and allow the extra coating to drip off of the berry Place on a baking sheet lined with wax paper or saran wrap Allow to dry Working quickly, repeat with remaining berries

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#267 - Oreo Cookie Cheesecake

(by Shirley McNevich)

Crust: 1 1/4 cup graham cracker crumbs; 1/4 cup brown sugar;

1/3 cup melted butter; 1 tbsp cinnamon

Batter: 4 - 8oz packages Philly cream cheese; 2 tbsp flour; 1/3

cup heavy whipping cream

1 1/2 cup chopped Oreo cookies; 1 1/4 cups white sugar; 2 extra large eggs; 2 egg yolks; 1 tbsp vanilla

Topping: 2 cups sour cream; 1/4 cup white sugar; 1 tbsp vanilla;

extra crushed Oreo cookies to sprinkle on the top

Using a spoon and a bowl, combine the crust ingredients above and line the bottom and sides of a 10-inch spring form pan Bake

at 350 degrees for 8 minutes To make the filling mix the cream cheese, sugar, flour, eggs, vanilla and heavy whipping cream together in a mixer Fold the chopped Oreos into the filling Remove crust from oven and pour cream cheese mixture into the baked crust Bake for 15 minutes at 425 degrees Turn the oven down to 325 degrees and bake for 50 minutes more Remove from oven To make the topping, turn the oven to 350 degrees Mix the sour cream, vanilla and sugar together in a mixer Spread the topping on top of the warm cheesecake Bake for 7 minutes at

350 degrees Remove from oven, allow to cool, and then refrigerate Garnish with crushed Oreo cookies

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#268 - Lemon Chiffon Cake

(by Shirley McNevich)

2 cups Pillsbury flour

1 1/2 cups white sugar

2 tsp grated lemon rind

1 tsp vanilla

1/2 tsp cream of tartar

Beat eggs whites with mixer and add cream of tartar beat at high speed until stiff Set aside In a mixer, add flour, sugar, baking powder and salt, and then add canola oil, egg yolks, water, lemon rind, and vanilla mix until smooth Pour the egg white mixture into the flour mixture and mix thoroughly Pour batter into a tube

or angelfood cake pan and bake at 325 degrees for 65 minutes _

#269 - Buttermilk Cake

(by Kim [Knecht] Bickel - friend)

Cake: 1 cup butter; 2 cups white sugar; 4 eggs, separated; 3 cups flour; 1 tsp cream of tartar; 1 tsp baking soda; 1 cup buttermilk Topping: 3 TBSP butter (softened), 1/2 cup Domino's dark brown sugar, 3 TBSP milk, 1 cup chopped nuts

In a mixer, beat 4 egg whites until stiff set aside In a mixer, beat 1 cup butter, 2 cups white sugar, 4 egg yolks, cream of tartar, baking soda, buttermilk and beat well slowly add the 3 cups of flour and beat until smooth Remove bowl from mixer and fold in egg whites with a spoon Pour in a 9 x 13 x 2 cake pan and bake at 350 degrees for 45-50 minutes test with a toothpick for doneness While cake is baking, by hand mix the 3

TBSP butter, 1/2 cup brown sugar, 3 TBSP milk and 1 cup chopped nuts use a bowl and stir together with a spoon Remove cake from oven and immediately spread the topping on the cake Put the cake in the broiler (for electric ovens, move top rack all the way to the top of the oven and turn on "BROIL" and leave oven slightly ajar) for 3 minutes Remove from broiler and allow to cool

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#270 - Blueberry Cheese Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust

1 - 21oz can blueberry pie filling (or any other berry pie filling) 8oz softened Philly cream cheese

1/2 cup white sugar

2 eggs

8oz Cool Whip (optional)

In the mixer, add cream cheese and sugar beat together, then add eggs and beat well Pour this mixture into the graham cracker crust Bake at 325 degrees for 25-30 minutes Remove from oven and cool completely Spread pie filling on top and garnish with Cool Whip if you choose Chill overnight before serving Keep refrigerated

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#271 - Easy Cobbler

(by Shirley McNevich)

1/4 cup Parkay margarine (softened)

4 cups peaches, nectarines or apples (peeled and sliced)

1/2 cup white sugar

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#272 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 2/3 cup frozen mixed vegetables (thawed)

1 cup cubed, cooked chicken breast

1 - 10.75 can condensed cream of chicken soup

of the vegetables Bake at 400 degrees for 30 minutes or until golden brown

1/2 tsp French's yellow mustard

3 TBSP Domino's dark brown sugar (packed)

3/4 cup Heinz ketchup

In a saucepan over medium heat, add all ingredients EXCEPT the ham and stir until mixed Add the shaved ham and bring to a boil while stirring Once it's boiling, cook and stir for 8 minutes Serve on your favorite rolls

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#274 - Sweet Potato Crunch

(by Shirley McNevich)

4 large sweet potatoes OR yams

1 cup white sugar

a spoon, mix brown sugar, flour, and pecans Sprinkle the pecan

mixture over the top of the sweet potato mixture Melt butter and pour over top of pecan mixture Bake at 350 degrees for 45 minutes

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#275 - Rocky Road Cookies

(by Shirley McNevich)

1 package Nestlé’s semi-sweet chocolate chips

1 cup chopped nuts

4 dozen mini marshmallows

Melt 1/2 cup of the chocolate chips and butter over low heat, then cool slightly Mix with remaining chocolate chips, eggs, sugar, flour, baking powder, salt, vanilla, and nuts stir by hand with a wooden spoon Drop teaspoonfuls of dough onto ungreased baking sheet, press one marshmallow into center of each cookie Bake at 400 degrees for 8 minutes, or until no imprint is left

when touched When removing from oven, allow them to cool

5-10 minutes before removing Cool completely

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#276 - White Chocolate Cookies

(by Shirley McNevich)

1 cup butter

1 cup white sugar

3/4 cup packed Domino's dark brown sugar

2 eggs

1 1/4 cups Hershey's cocoa powder

1 3/4 cups flour

2 tsp baking soda

2 cups Nestlé’s white chocolate chips

Preheat oven to 350 degrees In a mixer, beat butter, brown sugar and white sugar until light and fluffy Add the eggs one at a time beat well In a bowl using a fork, stir the cocoa, flour, and baking soda together, then add it to the batter beat well Remove from mixer and fold in white chocolate chips Drop by teaspoonsful onto greased cookie sheets Bake at 350 degrees for

8 minutes or until puffy but soft Allow cookies to cool on baking sheets 5 minutes before removing Cool

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1/2 cup Parkay margarine

1 cup white sugar

1 cup firmly packed Domino's dark brown sugar

1 egg

1/4 cup milk

2 TBSP lemon juice

3 cups stemmed and chopped fresh or frozen cranberries

1 cup chopped walnuts

Preheat oven to 375 degrees Measure flour, baking powder, soda, and salt into a bowl and stir with a fork to mix In a mixer, beat butter and sugars until fluffy; beat in egg, milk, and lemon juice Add flour mixture to the batter a little at a time and beat until well blended if it gets too stiff continue by hand with a wooden spoon Remove from mixer and stir in cranberries and walnuts Drop by teaspoonsful onto greased cookie sheets Bake

at 375 degrees for 12-15 minutes, or until firm and golden brown Cool

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#278 - Chocolate Chunk Cookies

(by Shirley McNevich)

1 lb softened butter

1 1/2 cups white sugar

2 cups firmly packed Domino's dark brown sugar

1 - 10oz package Hershey's chocolate chunks

1 - 12oz package Nestlé’s MILK chocolate chips (NOT sweet)

semi-1 - semi-12oz package Nestlé’s white chocolate chips

5 oz coarsely chopped nuts (optional)

Preheat oven to 325 degrees In a mixer, beat butter, sugars, and vanilla add eggs and beat well In another bowl using a fork, mix salt, baking soda, and flour together add to batter and mix Remove from mixer and stir in chocolate chunks, chocolate chips and nuts Drop by teaspoonsful onto greased cookie sheets Bake

at 325 degrees for 10 to 15 minutes or until light brown Remove from oven and cool

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#279 - Coconut Cream Cheese Cookies

(by Shirley McNevich)

1 cup butter

2 - 3oz packages Philly cream cheese, room temperature

1 cup white sugar

pecan halves or halved candied cherries

In a mixer, beat together the butter, cream cheese, sugar, salt, and vanilla Add egg and milk beat well Remove from mixer and stir in the flour and toasted coconut using a wooden spoon Drop teaspoonsful onto ungreased cookie sheets, then press a pecan half or cherry half into the top of each cookie Bake at 325

degrees for 18 to 20 minutes Remove cookies from oven, wait 5 minutes before removing from cookie sheets Allow to cool completely

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#280 - Cream Cheese Sprinkle Cookies

(by Shirley McNevich)

1 - 8oz package Philly cream cheese, softened

1 1/2 sticks softened butter

1 cup white sugar

2 tsp vanilla

2 1/4 cups flour

1/2 tsp baking soda

colored sugar sprinkles for decoration

In a mixer, beat cream cheese, butter, white sugar and vanilla on medium speed until well blended Add flour and baking soda mix well Cover and refrigerate 30 minutes Preheat oven to 350 degrees Roll dough to 1/8-inch thickness on lightly floured surface Cut with assorted 3-inch cookie cutters Sprinkle with colored sugar Place 2 inches apart on greased baking sheets Bake at 350 degrees for 10 to 12 minutes or until edges begin to brown Cool completely

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#281 - Thumb Cookies

(by Shirley McNevich)

1 - 8oz package Philly cream cheese, softened

1 1/2 sticks butter, softened

1 cup white sugar

2 tsp vanilla

2 1/4 cups flour

1/2 tsp baking soda

1 cup finely chopped pecans

1 1/4 cups raspberry preserves (you can substitute other flavors

of preserves)

In a mixer, beat cream cheese and butter on medium speed until well blended Add sugar and beat until light and fluffy Blend in vanilla Gradually add flour, beating until well blended after each addition Add baking soda and mix well Add pecans and mix just until blended Cover and refrigerate 30 minutes Preheat oven to 350 degrees Shape dough into 1 inch balls Place 2 inches apart on ungreased baking sheets Indent centers with your thumb to make a well to hold the preserves later Bake at 350 degrees for 10 minutes, and then remove from oven and fill each cookie with about 1 tsp preserves Continue baking 8 to 10 min

or until golden brown Cool completely

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#282 - Chocolate Dipped Peanut Butter Cookies

(by Shirley McNevich)

1 cup Jif creamy peanut butter

1/2 cup white sugar

1 egg

4 squares Baker's Semi-Sweet Baking Chocolate, melted

1/2 cup finely chopped peanuts

Preheat oven to 325 degrees In a mixer, mix peanut butter, sugar and egg until well blended Refrigerate 30 min Roll peanut butter mixture into balls Place 2 inches apart on ungreased baking sheets Flatten each ball in criss-cross pattern with fork Bake at 325 degrees for 18 to 20 minutes or until lightly browned Cool 5 minutes, then remove from baking sheets to cool completely Put chopped peanuts into a bowl Melt Baker's chocolate in a double boiler Dip each end of cookie into melted chocolate, shaking off excess Dip into chopped peanuts Place cookies on wax-paper covered baking sheet Refrigerate until chocolate hardens

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#283 - Easy Peanut Butter Cookies

(by Shirley McNevich)

1 egg

1 cup Jif creamy peanut butter

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#284 - Pecan Chewies

(by Shirley McNevich)

1/4 cup butter

14oz sweetened condensed milk

12oz Nestlé’s semi-sweet chocolate chips

heat stir constantly until chocolate and butter melt Remove from heat Stir in vanilla, flour, and chopped pecans Drop by teaspoonsful onto ungreased baking sheets Press a pecan half into the center of each cookie Bake at 350 degrees for 7 minutes (do NOT overbake.) Remove cookies from cookie sheets and cool completely

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#285 - Toffee Cookies

(by Shirley McNevich)

1 cup softened butter

1 1/2 cups Domino's dark brown sugar

1 cup Nestlé’s MILK chocolate chips

1/2 cup Nestlé’s semi-sweet chocolate chips

2/3 cup toffee bits

1 cup chopped pecans

Preheat oven to 350 degrees Grease cookie sheets In a medium mixer bowl, cream together butter and sugar Beat in eggs, one at

a time, and then add vanilla and beat In a bowl using a fork, combine flour, baking powder and salt add into creamed mixture and beat Remove from mixer and fold in milk chocolate and semisweet chips, toffee bits and pecans Drop by heaping teaspoonsful onto cookie sheets Bake at 350 degrees for 10 to 12 minutes Cool on baking sheet for 5 minutes before removing cool completely

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#286 - Brown Sugar Cookies

(by Shirley McNevich)

1 1/4 cups firmly packed Domino's brown sugar

ground allspice mix well using a fork Add dry ingredients to sugar mixture and blend well Drop cookies onto greased baking sheet by teaspoonsful 2" apart Bake at 375 degrees for 10-12 minutes until lightly browned Remove cookies from oven and let cool slightly remove cookies from cookie sheets and allow to cool completely

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#287 - Jell-O Cake

(by Nancy [Wynn] Swank - friend)

1 - 3oz box Jell-O (your choice of flavor)

1 cup boiling water

1 large can Carnation evaporated milk (must be cold, so refrigerate it overnight)

2 TBSP lemon juice

8 oz Philly cream cheese

1 cup sugar

Crust: 2 cups graham cracker crumbs, 1/2 cup melted butter

In a bowl, add Jell-O and boiling water stir until dissolved As soon as it's cool enough, refrigerate until it starts to gel In a mixer, combine evaporated milk and lemon juice beat until stiff Add the cream cheese, sugar and beat until smooth Add the Jell-

O to the batter and mix until smooth In a separate bowl, add graham cracker crumbs and mix with melted butter In a 9 x 13 x

2 cake pan, add the crumb mixture and smooth it out using the back of a spoon until bottom of cake pan is covered Bake just the crust at 375 degrees for 12-15 minutes, or until it starts to brown a bit Remove from oven and let it cool Pour the batter into the crust Refrigerate overnight before serving

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#288 - Peanut Butter Oatmeal Cookies

(by Shirley McNevich)

3/4 cup butter flavored Crisco

1 cup Jif peanut butter

1 1/2 cups firmly packed Domino's dark brown sugar

cookies on ungreased cookie sheet 2" apart Put white sugar in a bowl, press fork on to one of the cookies to get it sticky, then dip fork in white sugar and make criss-cross patterns on each cookie which flattens them Make sure you dip fork in sugar each time before making the next part of the criss-cross Bake at 350 degrees for 9-11 minutes or until edges are golden brown

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#289 - Impossible Cheesecake Pie

(by Shirley McNevich)

In a blender, add milk, vanilla, eggs, 1 cup white sugar, Bisquick cover and blend on high for 15 seconds Remove lid and add cream cheese cubes cover and blend on high for 2 minutes Pour the batter from the blender into the pie plate (it will make its own crust) Bake at 350 degrees for 40-45 minutes until the center is firm Remove from oven and cool completely

In a bowl using a spoon, stir together the sour cream, 2 TBSP white sugar, and 2 tsp vanilla pour this topping over the top of the cooled cheesecake and spread with a spatula Add berries to the top if you wish Keep refrigerated

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#290 - Reese's Peanut Butter Cup Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix

2 lbs of sifted Domino's powdered sugar

1 tsp vanilla

2 TBSP milk

3 TBSP Crisco

1/2 cup Jif creamy peanut butter

6 regular size Reese's Peanut Butter cups (chopped into small pieces)

Prepare cake as directed on box using a 9 x 13 x 2 cake pan Cool completely Icing in a mixer, beat sugar, vanilla, Crisco, milk and peanut butter until smooth and creamy if frosting is too thick, add more milk until you like the consistency Frost the cake, and then sprinkle with the chopped Reese's Peanut Butter cups

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#291 - Crispy Potato Pancakes

(by Shirley McNevich)

4 cups freshly grated Idaho potatoes

4 eggs, beaten with a fork

1 1/2 cups flour

1 cup grated onion

2 tsp salt

1/2 tsp pepper

canola oil for frying

Wash, peel, and grate potatoes into a bowl Fill bowl with cold water to cover the grated potatoes Set bowl with grated potatoes into the sink and turn cold water on slowly keep the cold water running for about 5 minutes until the potato starch disappears Drain water off of potatoes using a colander, then sprinkle grated potatoes on to paper towels on your counter and pat them completely dry Mix eggs and flour together in a bowl until smooth, then add onion, salt and pepper and mix well Add grated potatoes to egg mixture and stir until mixed (at this point, you can add grated cheese if you wish) Pour 1/4" of canola oil in

a skillet over medium heat Drop 1/4 cup portions of batter into the oil do NOT flatten yet turn potato cake after 2 minutes using a spatula and then flatten using the spatula and brown other side for 2 more minutes or until golden brown Drain on paper towels before serving serve hot

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#292 - Nut Cheese Ball

(by Shirley McNevich)

8oz shredded sharp cheddar cheese

8oz shredded Swiss cheese

1 - 8oz softened Philly cream cheese

2 tsp Worcestershire sauce

1/2 tsp paprika

1/2 tsp garlic salt

1/2 cup chopped nuts (your choice of kind)

In a mixer, add cheddar cheese, Swiss cheese, cream cheese, Worcestershire sauce, paprika and garlic salt Turn mixer to medium speed and beat until well blended Remove batter and shape into 1 or 2 balls, and then roll in the chopped nuts Wrap in wax paper and refrigerate until ready to serve Serve with raw vegetables, crackers, etc

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#293 - Manicotti

(by Shirley McNevich)

1 - 12oz package manicotti

1 - 15oz ricotta cheese

16 oz shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg, beaten

1 - 10oz package frozen chopped spinach, thawed and squeezed dry

1/2 teaspoon salt

1/4 teaspoon pepper

1 - 26oz jar spaghetti sauce

Grease a 13 x 9 x 2-inch baking dish and set aside Cook manicotti according to package directions add a little olive oil when cooking them so they won't stick together; drain and set aside on aluminum foil In large bowl mix the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, egg, prepared spinach, salt and pepper Scoop cheese mixture into a Ziploc bag, squeeze out the air and close bag Cut a small hole in one of the bottom corners of the bag, then squeeze the bag so cheese mixture comes out squeeze cheese mixture into each of the manicottis Pour a little sauce in the bottom of the baking dish, arrange the prepared manicottis in the dish, then pour the rest of the spaghetti sauce over shells and top with remaining mozzarella cheese If you have extra Parmesan cheese, sprinkle on top also Bake uncovered at 350 degrees for 30-40 minutes or until bubbling hot Serve with garlic bread

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#294 - Stuffed Shells

(by Shirley McNevich)

1 large box jumbo pasta shells

1 - 26oz jar spaghetti sauce

Preheat oven to 350 degrees Prepare pasta shells according to package directions (add a little olive oil in the water so the shells don't stick together) set cooked shells on aluminum foil to cool Beat eggs, ricotta, Mozzarella, Parmesan cheese, salt, pepper and parsley in a bowl using a spoon Grease a large glass baking dish Scoop cheese mixture into a Ziploc bag, squeeze air out of bag and close cut a small hole in one of the bottom corners of the bag Squeeze the bag and fill the shells with the cheese mixture Layer sauce and pasta shells in the baking dish Add extra mozzarella and Parmesan cheese on top Bake at 350 degrees for 30-40 minutes or until bubbling hot Serve with garlic bread _