Chocolate Cake - Part 2 pot

#1 - Chocolate Cake - Part 2
#251 - Oat Chocolate Bars
(by Shirley McNevich)
Batter:
1 cup softened butter
2 cups firmly packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats
Filling:
1 - 12oz. package Nestlé’s semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk
2 TBSP butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts
Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a
mixer, combine 1 cup butter and brown sugar. Add eggs and 1

tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda.
Add the Quaker oats and mix well if it gets too stiff for mixer,
continue by hand with a wooden spoon. Press 2/3 of the batter
into the greased cake pan save the rest for later. Filling: melt the
chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1
tsp. vanilla and 1/2 tsp. salt cook over medium heat and stir
constantly. Remove from heat as soon as chocolate is melted.
Pour this mixture on top of the pressed oat mixture in the cake

pan. Sprinkle the nuts over the melted chocolate filling. Crumble
the other 1/3 remaining oat mixture over the top of the walnuts.
Bake at 350 degrees for 25-30 minutes or until golden brown.
Cut into bars when cooled.
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#252 - Hermit Cookies
(by Shirley McNevich)
1 cup butter or margarine
2 cups dark brown Domino's sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg

3 1/2 cups flour
1/2 cup buttermilk
1 cup chopped walnuts
2 cups Sun Maid raisins
1 cup chopped dates
Cook raisins in water boil water, then cook them for 5 minutes.
Drain the raisins. In a mixer, combine butter/margarine, sugar,
eggs and beat until smooth. In a separate bowl, add baking
powder, baking soda, salt, nutmeg, cinnamon, and flour use a
spoon and mix these dry ingredients. Add the buttermilk to the
mixer and blend. Slowly add the dry ingredient mixture to the
mixer and mix. By hand with a wooden spoon, add the dates,
nuts and raisins to the batter and stir until well mixed. Drop
heaping teaspoonfuls on a greased cookie sheet about 2" apart.

Bake at 375 degrees for 10-12 minutes. Test with your finger if
you lightly touch a cookie and it gets dinged, put them back in a
minute or two longer.
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#253 - Baked Ham
(by Dorothy [Blair] Duffy - friend)
1 - 16oz. canned ham
1 - 3oz. package orange Jell-O
1/3 cup Domino's dark brown sugar (packed)

2 tsp. dry mustard
1 cup boiling water
1 - 17oz. can canned sweet potatoes or yams
In a bowl, dissolve Jell-O, brown sugar, dry mustard in the
boiling water. Place the opened canned ham in a shallow pan and
arrange the sweet potatoes or yams along the sides of the ham.
Pour the Jell-O mixture over the ham and potatoes. Bake at 350
degrees for 1 hour. Baste using the juice in the bottom of the pan
every 15 minutes while it's cooking.
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#254 - Meatballs in Tomato Sauce
(by Shirley McNevich)
2 lb. ground chuck
2 medium onions, finely chopped
1 egg
2 slices bread broken into bite sized pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 TBSP canola oil

2 - 10.75oz. cans Campbell's tomato soup

In a medium sized bowl, add all ingredients EXCEPT the tomato
soup mix them thoroughly with your hands. Form golf ball sized
meatballs with the mixture using your hands. In a skillet, add 1
TBSP canola oil and brown the meatballs, turning until brown on
all sides. Put meatballs in a Dutch oven or a crockpot. Pour the
two cans of tomato soup in a bowl use one of the empty cans,
fill with water, and add the water to the soup and stir until mixed.
Pour the soup over the meatballs if using Dutch oven bake with
lid on for 2 hours. If using a crockpot, you'll have to judge the
time yourself.
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#255 - Double Chocolate Peanut Butter Pie
(by Shirley McNevich)
1/2 of an 8oz. package Philly cream cheese, softened
1 TBSP white sugar
1 TBSP cold milk
1 cup Jif peanut butter
1 - 8oz. Cool Whip, thawed
1 - 9" prepared graham cracker crust regular or chocolate
2 - 3.9oz. boxes Jell-O instant chocolate pudding mix
2 cups cold milk
4 regular size Reese's Peanut Butter Cups, cut into small pieces

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

mixture evenly over peanut butter layer. Scatter peanut butter
cups over top of pie. Cover and refrigerate overnight.
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#256 - Cranberry Relish
(by Shirley McNevich)
1 cup white sugar
1 cup water
12 oz. fresh or frozen cranberries
1 - 3oz. package raspberry Jell-O
1/2 cup coarsely chopped walnuts
1 - 8oz. can Dole crushed pineapple, drained
1/2 cup diced celery
In a large pot, dissolve sugar in water and bring to a boil. Add
cranberries, stir and return to a boil. Reduce heat and boil gently
for 10 minutes, stirring occasionally until berries pop. Remove
from heat. Stir in Jell-O until completely dissolved the Jell-O
will thicken the mixture. Cool completely. Add walnuts, crushed
pineapple and celery stir well. Refrigerate 24 hours.

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#257 - Fruity Cheese Whip
(by Martha [Engle] Sweetser - friend)
1 - 3oz. box Jell-O (any flavor)
1 - 15 oz. can DelMonte fruit cocktail (do NOT drain)
1 envelope Dream Whip
8oz. Philly cream cheese
In a saucepan, add Jell-O and fruit cocktail with juice. Bring it to
a boil while stirring. When it comes to a boil, remove from heat
and cool completely. In a mixer, prepare Dream Whip according
to package directions. Add softened cream cheese with the

Dream Whip and blend well until creamy. By hand, fold in the
Jell-O mixture with the Dream Whip mixture. Pour into an 8 x 8
x 2 glass baking dish and refrigerate overnight before serving.
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#258 - Cheesecake Coffee Cake
(by Shirley McNevich)
3 cups Bisquick
1/4 cup white sugar
1/4 cup melted butter
1/2 cup milk
1/2 cup white sugar

2 eggs
1 - 8oz. softened Philly cream cheese
1/2 tsp. vanilla
1/4 cup strawberry or raspberry preserves
In a bowl, combine Bisquick, 1/4 cup white sugar, melted butter
and milk. Beat vigorously for 30 seconds. Sprinkle some extra
Bisquick on your counter, and then dump the dough on the
counter. Knead the dough 30 times with your hands. Pat the
dough evenly in the bottom and sides of an ungreased round cake
pan (9" x 1.5"). Prepare the cheese filling: in a mixer, combine
1/2 cup white sugar, eggs, cream cheese, vanilla and beat all
ingredients until smooth. Pour the cheese filling over the dough.
Bake at 375 degrees for 30 minutes or until edge is golden brown
and cheese filling is set. Remove from oven and cool 20 minutes.
Spread preserves over the top. Keep leftover cake refrigerated.
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#259 - Hoagie Salad
(by Shirley McNevich)

1lb. small or medium pasta shells (cooked according to package
directions)
1/2 lb. regular salami, cut into bite sized pieces
1/2 lb. hard salami, cut into bite sized pieces
1/2 lb. sharp cheese, cut into bite sized pieces

1/2 cup chopped onions
1/2 cup chopped green peppers
1 cup chopped olives
1 cup chopped celery
1 cup chopped tomatoes (add them last)
1 - 16oz. bottle Italian dressing
Put all ingredients except tomatoes in a large bowl mix as you
would mix a salad. Pour the bottle of Italian dressing over the top
and stir. Refrigerate overnight. When read to serve, add the
chopped tomatoes and stir.
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#260 - Homemade Stromboli
(by Shirley McNevich)
1 loaf frozen bread dough
2 tsp. Worcestershire sauce
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional

mushrooms (sliced) - optional
oregano

garlic salt
butter
Allow dough to rise as directed on bread dough package. Roll out
the dough to about 8" by 10". Mix mustard and Worcestershire
sauce in a small bowl use a pastry brush to brush the top of the
dough with the mustard mixture. Add a layer of ham, and then a
layer of cheese, then a layer of pepperoni on the dough keep
layering and insert onions, green peppers, and mushrooms as
desired. Sprinkle the last layer with oregano and garlic salt. Fold
dough over and seal with water so it is half moon shaped. Place
the seam side of the stromboli down on a greased pan. Brush top
with melted butter and sprinkle with oregano and garlic salt. Cut
slits in the top of the dough but don't cut all the way through to
the filling layer. Bake at 400 degrees for 5 minutes, then reduce
heat to 350 degrees and bake for 15-20 minutes longer or until
browned.
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#261 - Pumpkin Bread
(by Rachel Guarini - friend)
2 eggs
1 1/4 cups firmly packed brown sugar

1 cup canned pumpkin
1/2 cup Miracle Whip Dressing
1/4 cup milk
2 cups flour
2 tsp. Calumet baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger

1/4 tsp. ground cloves
1/2 cup Planter's Chopped Pecans

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

8oz. your choice of pasta
3/4 cup chopped onion
2 cups frozen mixed vegetables
2/3 cup bottled ranch dressing
1 - 6oz. can tuna (drained)
1 1/4 cups shredded sharp cheese
1/4 tsp. pepper
Cook pasta according to package directions. Drain pasta, but save
1/2 cup of the pasta water. Coat a large skillet with Pam and heat
over medium heat add onion and cook 5 minutes. Add
vegetables and pepper to the onions and cook 5 minutes. Stir in
ranch dressing, tuna, pasta, and saved pasta water heat for a few
minutes. Remove from heat and stir in 1 cup of the sharp cheese.
Transfer entire mixture into a 2 qt. casserole dish sprayed with
Pam. Sprinkle remaining 1/4 cup sharp cheese over the top. Bake

at 375 degrees for 20 minutes or until golden brown.
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#263 - Potato and Egg Casserole
(by Shirley McNevich)
1/2 stick butter
16oz. Ore Ida hash brown potatoes
4 eggs

1 tsp salt
1/2 cup chopped tomato
1/2 tsp. pepper
2 TBSP minced onion
3 TBSP ranch dressing
3/4 cup milk
1 cup grated mozzarella cheese
chopped peppers (green and red) if desired
Mix butter and potatoes in casserole dish and bake at 350 degrees
until potatoes are thawed. Remove from oven and drizzle
dressing over potatoes. Add milk, tomatoes, pepper, onions, salt
and cheese add peppers if desired. Pour mixture over potatoes
and bake at 350 degrees until eggs are set, stirring occasionally.
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#264 - Onion Dip
(by Shirley McNevich)
1 pint sour cream
1 envelope Lipton onion soup mix
Open the sour cream, add the soup mix and stir until blended.
Refrigerate several hours before serving–you can transfer dip
into any dip serving dish. Serve with assorted vegetables or
chips.

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#265 - Strawberry Daiquiri Punch
(by Shirley McNevich)
6 cups fresh or frozen strawberries
1 - 6oz. container limeade frozen concentrate
3/4 cup pineapple juice
1 - 16oz. bottle Sprite (chilled)
2 cups ice cubes
fresh strawberries for decoration (optional)
Remove stems and caps from fresh strawberries thaw frozen
berries after measuring and do not drain. Place strawberries half
at a time in a blender cover, blend until smooth. Transfer all
blended berries to a large pitcher and stir in limeade and
pineapple juice. Cover and chill until serving. Just before
serving, stir in the Sprite and the ice. Serve in a punch bowl and
add fresh strawberries as decoration if you wish.
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#266 - Chocolate Covered Strawberries
(by Shirley McNevich)
Make sure that strawberries are completely dry before dipping or
the chocolate coating may clump. Dip berries no more than two
hours before serving.

Fresh strawberries (rinsed and patted dry leave the stems and
caps in place)
12oz. EITHER chocolate or vanilla candy melts (available in
Wal-Mart craft department) if only doing a few berries, reduce
the amount of chocolate
In a small saucepan, melt the candy coating you choose over low

heat, stirring constantly. Remove from heat and tip saucepan
hold the strawberry by the stem and dip 3/4 of the berry. Hold
and allow the extra coating to drip off of the berry. Place on a
baking sheet lined with wax paper or saran wrap. Allow to dry.
Working quickly, repeat with remaining berries.
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#267 - Oreo Cookie Cheesecake
(by Shirley McNevich)
Crust: 1 1/4 cup graham cracker crumbs; 1/4 cup brown sugar;
1/3 cup melted butter; 1 tbsp. cinnamon
Batter: 4 - 8oz. packages Philly cream cheese; 2 tbsp. flour; 1/3
cup heavy whipping cream
1 1/2 cup chopped Oreo cookies; 1 1/4 cups white sugar; 2 extra
large eggs; 2 egg yolks; 1 tbsp. vanilla
Topping: 2 cups sour cream; 1/4 cup white sugar; 1 tbsp. vanilla;
extra crushed Oreo cookies to sprinkle on the top

Using a spoon and a bowl, combine the crust ingredients above
and line the bottom and sides of a 10-inch spring form pan. Bake
at 350 degrees for 8 minutes. To make the filling mix the cream
cheese, sugar, flour, eggs, vanilla and heavy whipping cream
together in a mixer. Fold the chopped Oreos into the filling.
Remove crust from oven and pour cream cheese mixture into the
baked crust. Bake for 15 minutes at 425 degrees. Turn the oven
down to 325 degrees and bake for 50 minutes more. Remove
from oven. To make the topping, turn the oven to 350 degrees.
Mix the sour cream, vanilla and sugar together in a mixer. Spread
the topping on top of the warm cheesecake. Bake for 7 minutes at
350 degrees. Remove from oven, allow to cool, and then
refrigerate. Garnish with crushed Oreo cookies.

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#268 - Lemon Chiffon Cake
(by Shirley McNevich)
2 cups Pillsbury flour
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup canola oil
7 eggs, separated
3/4 cup cold water

2 tsp. grated lemon rind
1 tsp. vanilla
1/2 tsp. cream of tartar
Beat eggs whites with mixer and add cream of tartar beat at high
speed until stiff. Set aside. In a mixer, add flour, sugar, baking
powder and salt, and then add canola oil, egg yolks, water, lemon
rind, and vanilla mix until smooth. Pour the egg white mixture
into the flour mixture and mix thoroughly. Pour batter into a tube
or angelfood cake pan and bake at 325 degrees for 65 minutes.
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#269 - Buttermilk Cake
(by Kim [Knecht] Bickel - friend)
Cake: 1 cup butter; 2 cups white sugar; 4 eggs, separated; 3 cups
flour; 1 tsp. cream of tartar; 1 tsp. baking soda; 1 cup buttermilk
Topping: 3 TBSP butter (softened), 1/2 cup Domino's dark
brown sugar, 3 TBSP milk, 1 cup chopped nuts
In a mixer, beat 4 egg whites until stiff set aside. In a mixer,
beat 1 cup butter, 2 cups white sugar, 4 egg yolks, cream of
tartar, baking soda, buttermilk and beat well slowly add the 3

cups of flour and beat until smooth. Remove bowl from mixer
and fold in egg whites with a spoon. Pour in a 9 x 13 x 2 cake
pan and bake at 350 degrees for 45-50 minutes test with a
toothpick for doneness. While cake is baking, by hand mix the 3

TBSP butter, 1/2 cup brown sugar, 3 TBSP milk and 1 cup
chopped nuts use a bowl and stir together with a spoon. Remove
cake from oven and immediately spread the topping on the cake.
Put the cake in the broiler (for electric ovens, move top rack all
the way to the top of the oven and turn on "BROIL" and leave
oven slightly ajar) for 3 minutes. Remove from broiler and
allow to cool.
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#270 - Blueberry Cheese Pie
(by Shirley McNevich)
1 Keebler ready-made graham cracker crust
1 - 21oz. can blueberry pie filling (or any other berry pie filling)
8oz. softened Philly cream cheese
1/2 cup white sugar
2 eggs
8oz. Cool Whip (optional)
In the mixer, add cream cheese and sugar beat together, then
add eggs and beat well. Pour this mixture into the graham cracker
crust. Bake at 325 degrees for 25-30 minutes. Remove from oven
and cool completely. Spread pie filling on top and garnish with
Cool Whip if you choose. Chill overnight before serving. Keep
refrigerated.
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#271 - Easy Cobbler

(by Shirley McNevich)
1/4 cup Parkay margarine (softened)
4 cups peaches, nectarines or apples (peeled and sliced)
1/2 cup white sugar
1 TBSP + 2/3 cup Bisquick
1/2 tsp. ground cinnamon
2 TBSP firmly packed Domino's dark brown sugar
2 TBSP milk
In a 2 qt. baking dish sprayed with Pam, add fruit, then sprinkle
white sugar, 1 TBSP Bisquick and cinnamon over the top of the
fruit. In a medium bowl, mix 2/3 cup Bisquick with brown sugar,
then stir in the Parkay (mix as you would mix pie dough) mix
until crumbly and the crumbs are the size of a pea. Stir in the
milk until batter is moistened. Drop the batter by spoonfuls over
the top of the fruit. Bake at 400 degrees for 30 minutes or until
inserted toothpick comes out clean. Let stand 5 minutes before
serving.
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#272 - Easy Chicken Pot Pie
(by Shirley McNevich)
1 2/3 cup frozen mixed vegetables (thawed)

1 cup cubed, cooked chicken breast
1 - 10.75 can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg
Preheat oven to 400 degrees. In a bowl using a spoon, mix
vegetables, cubed chicken and soup. Pour this mixture into a
greased 8 x 8 x 2 baking dish. In a separate bowl using a fork, stir

together the Bisquick, milk and egg. Pour this batter over the top
of the vegetables. Bake at 400 degrees for 30 minutes or until
golden brown.
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#273 - BBQ Ham
(by Harriet [Sanders] Betz - friend)
1lb. shaved ham
1/4 cup cider vinegar
2 TBSP water
1/2 tsp. paprika
2 TBSP grape jelly
1/2 tsp. French's yellow mustard
3 TBSP Domino's dark brown sugar (packed)
3/4 cup Heinz ketchup

In a saucepan over medium heat, add all ingredients EXCEPT the
ham and stir until mixed. Add the shaved ham and bring to a boil
while stirring. Once it's boiling, cook and stir for 8 minutes.
Serve on your favorite rolls.
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#274 - Sweet Potato Crunch
(by Shirley McNevich)
4 large sweet potatoes OR yams
1 cup white sugar
2 eggs
1 1/2 cups Carnation milk
1 tsp. salt
1 cup Domino's dark brown sugar
1/2 cup flour
1 cup chopped pecans

1/2 stick butter
Peel potatoes and cook covered in water with 1 tsp. salt cook
until inserted fork goes into potatoes easily. Drain off the water
and let cool completely. In a large bowl using a spoon or wire
whisk, whip together the potatoes, white sugar, eggs, milk. Pour
mixture into a greased 9 x 13 x 2 cake pan. In a small bowl using
a spoon, mix brown sugar, flour, and pecans. Sprinkle the pecan

mixture over the top of the sweet potato mixture. Melt butter and
pour over top of pecan mixture. Bake at 350 degrees for 45
minutes.
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#275 - Rocky Road Cookies
(by Shirley McNevich)
1 package Nestlé’s semi-sweet chocolate chips
1/2 cup butter
2 eggs
1 cup white sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1 cup chopped nuts
4 dozen mini marshmallows
Melt 1/2 cup of the chocolate chips and butter over low heat, then
cool slightly. Mix with remaining chocolate chips, eggs, sugar,
flour, baking powder, salt, vanilla, and nuts stir by hand with a
wooden spoon. Drop teaspoonfuls of dough onto ungreased
baking sheet, press one marshmallow into center of each cookie.
Bake at 400 degrees for 8 minutes, or until no imprint is left

when touched. When removing from oven, allow them to cool 5-
10 minutes before removing. Cool completely.
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#276 - White Chocolate Cookies
(by Shirley McNevich)
1 cup butter
1 cup white sugar
3/4 cup packed Domino's dark brown sugar
2 eggs
1 1/4 cups Hershey's cocoa powder
1 3/4 cups flour
2 tsp. baking soda
2 cups Nestlé’s white chocolate chips
Preheat oven to 350 degrees. In a mixer, beat butter, brown sugar
and white sugar until light and fluffy. Add the eggs one at a time-
-beat well. In a bowl using a fork, stir the cocoa, flour, and
baking soda together, then add it to the batter beat well. Remove
from mixer and fold in white chocolate chips. Drop by
teaspoonsful onto greased cookie sheets. Bake at 350 degrees for
8 minutes or until puffy but soft. Allow cookies to cool on baking
sheets 5 minutes before removing. Cool.
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#277 - Cranberry Cookies
(by Shirley McNevich)
3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

1/2 cup Parkay margarine
1 cup white sugar
1 cup firmly packed Domino's dark brown sugar
1 egg
1/4 cup milk
2 TBSP lemon juice
3 cups stemmed and chopped fresh or frozen cranberries
1 cup chopped walnuts
Preheat oven to 375 degrees. Measure flour, baking powder,
soda, and salt into a bowl and stir with a fork to mix. In a mixer,
beat butter and sugars until fluffy; beat in egg, milk, and lemon
juice. Add flour mixture to the batter a little at a time and beat
until well blended if it gets too stiff continue by hand with a
wooden spoon. Remove from mixer and stir in cranberries and
walnuts. Drop by teaspoonsful onto greased cookie sheets. Bake
at 375 degrees for 12-15 minutes, or until firm and golden brown.
Cool.

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#278 - Chocolate Chunk Cookies
(by Shirley McNevich)
1 lb. softened butter
1 1/2 cups white sugar
2 cups firmly packed Domino's dark brown sugar
1 tsp. vanilla
3 eggs
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups flour
1 - 10oz. package Hershey's chocolate chunks

1 - 12oz. package Nestlé’s MILK chocolate chips (NOT semi-
sweet)
1 - 12oz. package Nestlé’s white chocolate chips
5 oz. coarsely chopped nuts (optional)
Preheat oven to 325 degrees. In a mixer, beat butter, sugars, and
vanilla add eggs and beat well. In another bowl using a fork,
mix salt, baking soda, and flour together add to batter and mix.
Remove from mixer and stir in chocolate chunks, chocolate chips
and nuts. Drop by teaspoonsful onto greased cookie sheets. Bake