Danita's Recipe Box

• 8 ounces softened cream cheese
• 18 ounce package of Oreo cookies, crushed in food processor (crush the entire cookie – don’t remove the filling!)
• 1 12 oz. package chocolate chips
• 1 tablespoon coconut oil

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed.  Roll Oreo cookie mix into one-inch balls and place on pan with wax paper. Chill for at least 1 hour in the refrigerator.

Next, melt the chocolate chips and coconut oil.

Then, Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick, and place back on the wax paper until firm.  Store in refrigerator or freezer.

Makes about 3 or 4 dozen Oreo Balls, depending on the size.

• 8 Tbsp (1 stick, 4 ounces) unsalted butter
• 1/2 cup Dutch processed cocoa
• 2 ounces bittersweet chocolate, chopped
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 1/2 teaspoons peppermint extract
• 1/2 cup sour cream

Preheat oven and line muffin tin: Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners.

Melt chocolate and butter in double boiler: Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.

Whisk dry ingredients: In a small bowl, vigorously whisk together the flour, baking soda, and baking powder.

Beat eggs, salt, sugar, mint extract, then add chocolate mixture: In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

Combine dry and wet ingredients, sour cream: Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.

Bake: Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake at 350°F for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.

Cool: Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.

Recipe originally found at simplyrecipes.com

• 1 bag large marshmallows
• 1 package semi-sweet chocolate chips
• 1 package cinnamon or honey graham crackers (about 9 long/large crackers) – or just buy graham cracker crumbs
• lollipop sticks (available in cake decorating aisles)

Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows. (Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost pop through.) Then place the graham crackers in a strong ziplock bag, and use a rolling pin (or whatever you’d like) to crush them until they are finely ground. Then place them in a small bowl.

Then heat the chocolate chips in a double-boiler or (carefully!) in the microwave until they are melted and somewhat runny.

While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered. Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated. Place on a plate or on wax paper to let cool and dry. Repeat with remaining marshmallows.

Tip:  If your melted chocolate mixture is still too thick, stir in a spoonful or two of shortening until it reaches your desired consistency.

• 4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups brown sugar
• 1 1/4 cups butter or margarine, softened
• 2 eggs
• 1 teaspoon maple extract

Preheat oven to 350°F. Grease cookie sheets. Stir together flour, baking powder, salt and baking soda in mixing bowl. Beat brown sugar and butter in large bowl until light and fluffy. Add eggs and maple extract; beat well. Add flour mixture, beating at low speed until well mixed. Refrigerate dough 1 hour or until chilled. On well-flour surface, roll out half of dough to 1/8 inch thickness. Cut into desired shapes. Place on prepared cookie sheets. Bake 8-10 minutes. Decorate as desired.

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1/3 cup REESE’S Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup REESE’S Peanut Butter Chips

Heat oven to 350°F. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet. Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 1-1/2 dozen cookies.

• 2 cups all-purpose flour
• 3/4 cup Hershey’s cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 2/3 cups (10 ounce package) Reese’s peanut butter chips

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and and flatten while cooking.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
PAN RECIPE: Spread batter in greased 15 1/2×10 1/2×1 inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars.

• 2 cans (8 ounces each) crescent dinner rolls, divided
• 2 packages (8 ounces each) cream cheese, softened
• 1 1/2 cups powdered sugar, divided
• 1 egg white
• 1 teaspoon vanilla
• 1 can (20 ounces) cherry pie filling
• 3 tablespoons milk

Preheat oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13×9 inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal. Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Press out to form 13×9 inch rectangle, pressing seams together to seal. Place over pie filling to form top crust. Bake 25 minutes or until golden brown; cook slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

• 42 Reese’s Peanut Butter Cups Miniatures
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup Reese’s Creamy peanut butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Heat oven to 375°F. Remove wrappers from peanut butter cups. Line small muffin cups (1 3/4 inches in diameter) with paper bake cups. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Cool completely in muffin pan.

• 24 small York peppermint patties
• 1 1/2 cups (3 sticks) butter or margarine, melted
• 3 cups sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 2 cups all-purpose flour
• 1 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt

Heat oven to 350°F (325°F for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2 inch baking pan. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved batter over patties. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup semi-sweet real chocolate chunks
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup light butter, melted
• 1 tablespoon white vinegar
• 1 teaspoon vanilla
• 1 cup cold water
• powdered sugar, if desired

Heat oven to 325°F. Combine flour, sugar, chocolate chunks, cocoa, baking soda and salt in ungreased 8-inch square baking dish. Make three depressions in flour mixture. Pour light butter into one, vinegar in the second and vanilla in the third. Pour water over all ingredients; stir until well mixed. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.