#2489 - Peach Cookies

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(by Shirley McNevich)
1 - 20oz. can peach pie filling
1 box Duncan Hines yellow cake mix
2 eggs
1 cup chopped pecans
white sugar for sprinkling

In a blender add the peach pie filling--beat until smooth. In a mixer add blended pie filling, cake mix and eggs--beat. Add chopped pecans--beat. Remove bowl from mixer--drop batter by spoonfuls on to greased cookie sheets. Sprinkle cookies with white sugar. Bake at 350 degrees for 10-12 minutes.

#2490 - Chunky Vanilla Frosting

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(by Shirley McNevich)
1/2 box of Domino's powdered sugar (1lb. size)
1 stick softened Parkay margarine
2 tsp. vanilla
1 or 2 tsp. milk if necessary
1/4 to 1/2 cup Nestle's mini chocolate bits

In a mixer add Parkay and vanilla--beat. Slowly add powdered sugar--beat. If too thin, add 1 or 2 tsp. milk--beat. Remove bowl from mixer--add mini chocolate chips--stir until mixed. Use to frost cupcakes or one cake. Add more mini chocolate chips if desired.

#2491 - Quick Sweet Cornbread

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(by Shirley McNevich)
1 box Jiffy yellow golden cake mix
1 box Jiffy corn muffin mix

In a mixer, prepare yellow cake mix according to box directions--set aside. In a mixer, prepare corn muffin mix according to box directions. Pour the yellow cake batter into the corn muffin batter--beat just until mixed. Pour all batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool slightly before cutting.

#2492 - No Bake Chocolate Oatmeal Cookies

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(by Shirley McNevich)
1 1/2 cups white sugar
1/2 cup butter
1/2 cup milk
1/2 cup Hershey's cocoa
1 tsp. vanilla
3 1/2 cups Quaker quick oats
1/2 cup Baker's angelflake coconut
3/4 cup chopped pecans

In a saucepan over medium heat add white sugar, butter, milk and cocoa--cook/stir until boiling. Once boiling, remove from heat--add vanilla, oats, coconut and chopped pecans--stir to mix. Drop by spoonfuls on to greased wax paper. Cool completely.

#2493 - Butter Cake Cookies

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(by Shirley McNevich)
1 box Duncan Hines butter golden cake mix
1 - 3oz. box Jell-O INSTANT butterscotch pudding mix
1 cup canola oil
1 beaten egg
1 1/4 cups chopped pecans

In a bowl add cake mix, butterscotch pudding mix and canola oil--stir with a wooden spoon. Add beaten egg--stir well. Add chopped pecans--stir until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes.