Danita's Recipe Box

• 1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp. vanilla

HEAT oven to 350ºF. PREPARE brownie batter as directed on package; spread into greased 13×9-inch pan. BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

Note
For best results, do not use brownie mix with a syrup pouch.
Special Extra
Sprinkle 1/2 cup BAKER’S Semi-Sweet Chocolate Chunks over brownie batter before baking.

• 2 cups cold 2% milk
• 2 packages (4 serving size each) chocolate flavor instant pudding
• 1 Oreo pie crust
• 1 tub (8 oz) thawed Cool Whip, divided

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes until blended. Spoon 1 1/2 cups of the pudding onto bottom of crust. Gently stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set.

• 6 cups strawberries, sliced
• 1/4 cup sugar
• 1 package (12 oz) pound cake, cut into 24 slices
• 1 tub (8 oz) Cool Whip, thawed

Toss strawberries with sugar in medium bowl; let stand 10 minutes or until sugar is dissolved. Place 1 cake on each of 12 dessert plates. Spoon 1/4 cup strawberries over each cake slice. Top with 2 tablespoons of the whipped topping. Serve immediately.

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup sifted confectioners’ sugar
• 1 1/2 teaspoons almond extract
• 1 teaspoon mint extract
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 teaspoon red food coloring

Mix butter, shortening, confectioners’ sugar, egg and extracts thoroughly. Stir in flour and salt. Divide into halves; blend food coloring into one half. Roll 1 teaspoon each color dough into strips about 4 inches long; place strips side by side. Press together lightly; twist as for rope. Place on ungreased cookie sheet; curve top down to form handle of cane. Repeat with remaining dough. Bake in preheated 375°F oven for about 9 minutes. Remove from cookie sheet while warm.

• 1 pound butter or margarine, softened
• 1 pound brown sugar
• 1 1/2 teaspoons vanilla
• 4 1/2 cups flour

Mix ingredients into dough. Roll out on floured board, 1/4 inch thick. Cut out.
Bake on greased pan 15 minutes at 300°F.

• 1 cup butter
• 3/4 cup light brown sugar
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla
• 4 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt

Combine butter and sugar. Add eggs, milk and vanilla; beat well. Combine the remaining ingredients and stir into the batter. Cover and chill for 3 to 4 hours. Roll dough 1/8 inch thick and cut into desired shapes. Bake on ungreased pan at 375°F for 8 to 10 minutes.

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (11.5 ounce package) Hershey’s milk chocolate chips

Heat oven to 375°F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.  Add eggs; beat well.  Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.  Stir in chocolate chips.  Drop by teaspoons onto ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Pan Recipe: Spread batter into greased 15 1/2 x 10 1/2 x 1/2 inch jelly roll pan.  Bake at 375°F for 20 minutes or until lightly browned.  Cool completely in pan on wire rack.  Cut into bars.

• 6 cups (10 1/2 ounce bag) miniature marshmallows, divided
• 8 cups (13 ounce box) Golden Grahams cereal
• 5 tablespoons butter or margarine
• 1 1/2 cups Hershey’s milk chocolate chips
• 1 teaspoon vanilla extract

Butter 13x9x2 inch rectangular pan. Set aside 1 cup marshmallows; pour cereal into large bowl. Melt butter in large saucepan over low heat; add remaining 5 cups marshmallows and milk chocolate chips. Continue heating, stirring occasionally, until mixture is melted and well blended. Remove from heat; stir in vanilla. Pour mixture over cereal; stir until evenly coated. Stir in reserved marshmallows. Press mixture into prepared pan with buttered back of spoon. Cool until as firm as desired. Cut into bars. Store loosely covered at room temperature.

• 1/2 cup crisco
• 4 cups confectioners sugar
• 1/2 cup oleo
• 1 teaspoon vanilla
• 2 tablespoons milk

Cream oleo and crisco, add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Icing will appear dry. Add milk and beat at high speed until light and fluffy.

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 4 eggs
• 1-1/2 cups HERSHEY’S Syrup*
• MINT CREAM CENTER(recipe follows)
• CHOCOLATE GLAZE(recipe follows)

1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles.

DOUBLE CHOCOLATE MINT DESSERT: HERSHEY’S Mint Chocolate Chips may be substituted for HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.

* One 16-oz. can HERSHEY’S Syrup contains 1-1/2 cups syrup.