Mom's Best Recipes : Volume 4

INDEX

#751 - Carrot Pineapple Cake

(by Shirley McNevich)

1 1/2 cups flour

1 cup white sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

2/3 cup canola oil

2 eggs

1 cup finely shredded raw carrots

1/2 cup Dole crushed pineapple (do NOT drain)

1 tsp. vanilla

Frosting: 1 - 3oz. package softened Philadelphia cream cheese, 4 TBSP softened butter, 1 tsp. vanilla, 1 dash salt, 2 1/2 cups sifted Domino’s powdered sugar, 1/2 cup chopped pecans

In a mixer add flour, white sugar, baking powder, baking soda, cinnamon, salt-instead of turning on the mixer stir dry ingredients with a spoon. Add canola oil, eggs, shredded carrots, crushed pineapple/juice, and vanilla--turn mixer on and beat just long enough so all ingredients are moistened, then beat on medium speed for 2 minutes until batter is smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool completely, and then frost the cake. Frosting: in a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl from mixer and add the chopped pecans to the frosting--stir. Frost the cake.

#752 - Cream Cheese Pecan Frosting

(by Shirley McNevich)

1 - 3oz. package softened Philadelphia cream cheese

4 TBSP softened butter

1 tsp. vanilla

1 dash salt

2 1/2 cups sifted Domino’s powdered sugar

1/2 cup chopped pecans

In a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl from mixer and add the chopped pecans to the frosting--stir.

#753 - Cheeseburger Rice

(by Shirley McNevich)

1lb. ground chuck

1 chopped onion

1 1/2 cups water

1/2 cup Heinz ketchup

1 TBSP French’s yellow mustard

1 tsp. salt

1/2 tsp. pepper

1 1/2 cups Minute Rice original white rice (uncooked)

1 cup shredded cheddar cheese

In a skillet over medium heat add ground chuck, chopped onion, salt and pepper--stir, cook and brown until the beef is browned. Drain the fat off and return meat mixture to the skillet. Add water, ketchup, mustard--stir and bring to a boil. Add the uncooked rice--stir. Cover skillet with a lid, remove from heat and let stand for 5 minutes. Stir with a fork. Sprinkle with the shredded cheese and cover again--let it stand for 3 minutes until the cheese melts. This is a good filling for stuffed peppers.

#754 - Sour Cream Potato Casserole

(by Shirley McNevich)

3-4 red potatoes (washed, peeled and thinly sliced)

1 cup sour cream

1/4 cup milk

1 - 2.8oz. can French’s French fried onions

1/4 cup chopped onions

1/4 tsp. salt

1/4 tsp. pepper

1 cup shredded cheddar cheese

In a bowl add milk, sour cream, salt, pepper and chopped onions--stir. Add sliced potatoes--stir. Spray a casserole dish with Pam. Spoon half of the potato mixture into the casserole dish. Sprinkle half of the French fried onions and half of the cheese on top of the potato mixture. Spoon the rest of the potato mixture as the next layer. Bake covered at 350 degrees for 45 minutes or until potatoes are done. Remove from oven and sprinkle the rest of the French fried onions and shredded cheddar cheese on top. Return to oven and bake uncovered 5 minutes longer or until cheese is melted.

#755 - Orange Salad

(by Ruth Garrett - friend)

1 - 3oz. box tapioca pudding mix (cooked according to box directions)

1 - 3oz. box orange Jell-O (dry)

1- 3.75oz. box Jell-O vanilla INSTANT pudding mix (dry)

3 cups water

1 - 8oz. Cool Whip (thawed)

2 small cans mandarin oranges (drained)

Cook tapioca pudding mix according to box directions. Put cooked tapioca into a saucepan--add dry orange Jell-O, dry vanilla instant pudding, and 3 cups water. Stir and cook over medium heat--bring to a boil, then boil for 10 minutes (stir while boiling). Remove from heat and cool completely. Once cooled, pour tapioca mixture into a large bowl. Add Cool Whip and drained mandarin oranges to the tapioca mixture--fold in with a spoon. Refrigerate overnight.

#756 - Double Pumpkin Pie

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)

1 cup + 1 TBSP milk

1 TBSP white sugar

1 1/2 cups thawed Cool Whip

1 Keebler ready-made graham cracker crust

2 - 4oz. boxes Jell-O vanilla INSTANT pudding

1 - 16oz. can Libby’s pumpkin

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

In a mixer add cream cheese, 1 TBSP milk, and white sugar--beat. Add Cool Whip--beat just until mixed. Spread the mixture on the bottom of the graham cracker crust. In a mixer add 1 cup milk, both boxes of vanilla pudding mix--blend until mixed, then beat for 2 minutes. Let it stand for 3 minutes in the mixer bowl. Add the pumpkin, cinnamon, ginger, and cloves to the pudding mixture--beat well. Spread pumpkin mixture over the cream cheese layer in the crust. Refrigerate overnight.

#757 - Easy Smores (S’mores)

(by Shirley McNevich)

3/4 cup light Kayro corn syrup

3 TBSP butter

1 - 11.5oz. bag Nestlé’s milk chocolate morsels (2 cups)

1 tsp. vanilla

1 - 12oz. box Golden Grahams cereal (9 cups)

3 cups miniature marshmallows

Grease a 9 x 13 cake pan--set aside. In a saucepan over medium heat add corn syrup, butter, milk chocolate morsels--cook and stir while bringing to a boil. Remove from heat and add vanilla--stir. Pour the golden grahams cereal in a large bowl--pour the melted chocolate mixture over the cereal. Toss it until everything is well coated. Fold in the mini marshmallows one cup at a time. Pour completed mixture into the prepared pan and press the mixture down with the back of a large spoon (butter the back of the spoon). Once you have it smoothed out let it stand for 1 hour at room temperature. Cut into squares.

#758 - Cranberry Nut Bars

(by Shirley McNevich)

2 eggs

1 cup white sugar

1 cup flour

1/3 cup butter (melted)

1 1/4 cups fresh or frozen cranberries

1/2 cup chopped walnuts

Grease an 8 x 8 baking pan--set aside. In a mixer add eggs--beat. Add white sugar--beat. Add flour and melted butter--beat. Remove bowl from mixer and add cranberries and nuts--stir until mixed. Pour batter into prepared pan. Bake at 350 degrees for 30-40 minutes. Test with a toothpick for doneness. Let them cool, and then cut into bars.

#759 - Bisquick Zucchini Bread

(by Shirley McNevich)

2 cups Bisquick

1 1/2 cups shredded zucchini

3/4 cup white sugar

1/4 cup canola oil

3 eggs

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup chopped nuts

Grease a loaf pan. In a mixer add all ingredients--beat on low just until mixed and everything is moistened. Beat on medium speed for 1 minute. Remove bowl from mixer and stir, and then pour batter into loaf pan. Bake at 350 degrees for 45-55 minutes. Test with a toothpick for doneness. Cool at least 10 minutes before removing from pan. Cool completely before slicing.

#760 - Yellow Applesauce Cake

(by Shirley McNevich)

1 - 18.25oz box Duncan Hines yellow cake mix

1/4 cup water

1 cup sour cream

1/2 cup applesauce

4 egg whites

1 whole egg

1 envelope Dream Whip

2 boxes Jell-O INSTANT chocolate pudding mix

3 cups milk

In a mixer add yellow cake mix, 1/4 cup water, sour cream, applesauce, egg whites and whole egg--beat on low until mixed, then turn speed to medium and beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool cake completely, and then frost. Frosting: in a mixer add Dream Whip, both boxed of pudding mix, and milk--beat on low until mixed, then beat on high about 5 minutes. Chill frosting until it’s thick enough to spread. Keep cake refrigerated after frosting.

#761 - Green Beans and Meatballs

(by Shirley McNevich)

12 frozen meatballs

2 tsp. butter

1/4 cup chopped onions

1 chopped garlic clove

2 cups frozen cut green beans

1 cup sour cream

1/3 cup milk

1 TBSP Worcestershire sauce

1 - 10.75oz. can cream of chicken soup

Prepare meatballs as directed on package. In a saucepan over medium heat, melt the butter. Add the onion and garlic--stir and cook until tender. Add green beans, sour cream, milk, Worcestershire sauce and cream of chicken soup--stir and cook until green beans are tender. Add meatballs--stir and cook until hot. Serve over rice or noodles.

#762 - Shortbread Bars

(by Shirley McNevich)

1 cup softened butter

1 cup Domino’s dark brown sugar (packed)

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

2 egg whites

1 cup chopped nuts

In a mixer add butter and brown sugar--beat. Add flour, baking powder and salt--beat for 2 minutes. Press dough into a jelly roll pan. In a bowl, beat the egg whites with a fork until foamy. Use a pastry brush to cover the top of the batter--use just enough to coat, then throw the rest of the egg whites away. Sprinkle the chopped nuts over the top. Bake at 375 degrees for 20-25 minutes. As soon as you remove them from the oven, cut into bars.

#763 - Corn Casserole

(by Shirley McNevich)

3 TBSP butter

1/3 cup flour

1 - 12oz. can whole kernel corn (drained)

1 - 14.5oz. can tomatoes (drained)

1 chopped onion

1 rib of celery (chopped)

1/2 cup shredded cheese (your choice of type)

salt and pepper to your taste

In a skillet melt the butter--add flour and stir while cooking until slightly brown. Add the whole kernel corn, tomatoes, chopped celery, chopped onion, salt and pepper--stir until mixed, and then remove from heat. In a greased casserole dish, scoop half of the corn/tomato mixture into the bottom. Sprinkle 1/2 of the shredded cheese on top. Scoop the rest of the corn/tomato mixture as the next layer. Sprinkle remaining cheese on the top. Bake at 350 degrees for 30-45 minutes until hot all the way through.

#764 - Peanut Butter Blondies

(by Shirley McNevich)

2 cups flour

1 tsp. baking powder

1/4 tsp. salt

1 stick softened butter

1/3 cup Jif creamy peanut butter

1 1/4 cups Domino’s dark brown sugar (packed)

1 tsp. vanilla

2 eggs

1 cup chopped Planter’s dry roasted peanuts (unsalted)

1 1/2 cups Nestlé’s white chocolate chips

In a bowl add flour, baking powder, salt--stir and set aside. In a mixer add softened butter, peanut butter--beat for one minute. Add dark brown sugar--beat until smooth. Add vanilla and eggs--beat until smooth. Add flour mixture and 3/4 cup of the chopped peanuts--beat. Spread batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Remove from oven and sprinkle the white chocolate chips over the top evenly. Once they melt, use a knife to spread the melted chocolate evenly over the top. Sprinkle the remaining chopped peanuts over the top. When cool, cut into bars. If chips don’t melt, place back in the oven until they are softened, then use a butter knife to spread them.

#765 - Oreo Ice Cream Cake

(by Shirley McNevich)

1/2 gallon premium chocolate ice cream

1/2 gallon premium vanilla ice cream

1 package of Oreo cookies

1 - 8oz. Cool Whip (thawed)

Open Oreo cookies, twist each cookie and scrape off the icing. Place just the

chocolate cookie pieces in a Ziploc bag. Use a rolling pin to crush them--set aside.

Remove all ice cream from freezer and set in sink for 1 hour to melt. Put melted

vanilla ice cream in the mixer--beat. Sprinkle some of the Oreo cookie crumbs on the

bottom of a 9 x 13 cake pan. Pour vanilla ice cream on top of the cookie crumbs in

the cake pan until pan is filled halfway. Sprinkle more Oreo cookie crumbs on top of

the vanilla ice cream. In the mixer, beat the chocolate ice cream. Pour the chocolate

ice cream on top of the Oreo cookie layer. Sprinkle the rest of the Oreo cookie

crumbs on top. Place in the freezer (covered with Saran Wrap) for TWO DAYS. When

ready to serve, remove from freezer, peel off Saran Wrap and spread thawed Cool

Whip over the top before cutting and serving.

#766 - Teriyaki Turkey Pasta Salad

(by Shirley McNevich)

2 cups cooked turkey (cut into bite sized pieces)

1 - 16oz. box bowtie OR corkscrew pasta (cooked to box directions and drained)

2 TBSP olive oil

1 cup teriyaki sauce

6 TBSP white sugar

1/3 cup white vinegar

1/2 tsp. salt

1/2 tsp. pepper

chopped lettuce

chopped spring onions

chopped celery

any other salad ingredients you liked (chopped tomatoes, chopped peppers, etc.)

1/4 cup sesame seeds (optional)

In a bowl add olive oil, teriyaki sauce, white sugar, white vinegar, salt and pepper--stir with a spoon until well mixed. Place chopped turkey