Danita's Recipe Box

• 1 can (6 ounce) evaporated milk
• 1 2/3 cups sugar
• 1/2 teaspoon salt
• 1 1/2 cups miniature marshmallows
• 1 package (6 ounce) chocolate bits (1 cup)
• 2 teaspoons vanilla

In medium saucepan, stir together evaporated milk, sugar and salt. Bring to boiling point, reduce heat and stirring constantly, simmer for 5 minutes. Remove from heat. Add marshmallows, chocolate and vanilla. Beat with spoon until completely blended. Turn into buttered 8 inch saucepan. Store in refrigerator.

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter
• 2 tablespoons water
• 1 10 ounce package mint chocolate chips
• 1 teaspoon vanilla extract
• 2 eggs

Preheat oven to 350°F. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan, combine sugar, butter and water. Bring just to a boil; remove from heat. Add 1 cup mint chocolate chips and vanilla extract, stirring until morsels are melted and mixture is smooth. Transfer to large mixer bowl. Add eggs, one at a time, beating well after each addition. Stir in flour mixture and remaining mint chocolate chips. Spread in greased 9 inch square baking pan. Bake 25 to 35 minutes, just until center is set. Cool completely.

• 1 cup graham cracker crumbs (6 whole)
• 3 tablespoons sugar
• 3 tablespoons margarine, melted
• 3 8 ounce packages cream cheese (softened)
• 3/4 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla
• 3 eggs
• 2 1 ounce packages Nestle unsweetened pre-melted chocolate

Combine crumbs, sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 350°F for 10 minutes. Combine softened cream cheese, sugar, flour and vanilla, mixing at medium speed on electric mixer, until well blended. Blend in eggs. Blend in chocolate. Bake at 450°F for 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

• 1 cup butter or margarine, softened
• 1 cup vegetable oil
• 2 large eggs
• 1 cup sugar
• 1 cup confectioners sugar
• 2 teaspoons vanilla
• 4 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 cup sugar

In a large mixer bowl, cream butter, oil, eggs, sugars and vanilla. In another bowl, stir together flour, salt, baking soda and cream of tartar. Add to creamed mixture. Beat until smooth. Form into 1 inch balls and roll in sugar, coating on all sides. Place on ungreased cookie sheet and flatten with decorative cookie press or bottom of glass. Bake at 350°F for 10 to 12 minutes or unti light golden brown. Let cool on sheet for 2 minutes before placing on cooling rack.

• White cake mix (we used an 18-1/4-ounce box)
• Food coloring (red, blue, green, and yellow)
• Baking cups
• Whipped cream (optional)

Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR DROPS OF FOOD COLORING
Purple: 9 red and 6 blue drops
Blue: 12 drops
Green: 12 drops
Yellow: 12 drops
Orange: 12 yellow and 4 red drops
Red: 18 drops

Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

• 1 cup margarine or butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups uncooked Quaker oats
• 1 cup raisins

Heat oven to 350°F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. (For bar cookies, bake 30 to 35 minutes in ungreased 13×9 inch metal baking pan.)

• 1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 24 flat-bottom ice cream cones
• 1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

• 1 package (4 serving size) Jell-o Berry Blue Flavor
• 3/4 cup boiling water
• 1/2 cup cold water, ice cubes
• gummy fish

Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups iced water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Pour into 4 dishes. Add gummy fish.

Cake:

• 1 (1 pound) box graham crackers
• 2 small packages instant french vanilla pudding
• 3 1/2 cups milk
• 1 (9 oz.) container Cool Whip

Frosting:

• 2 packages unsweetened pre-melted chocolate
• 2 teaspoons white Karo corn syrup
• 2 teaspoons vanilla
• 3 tablespoons softened butter or margarine
• 1 1/2 cup powdered sugar
• 3 tablespoons milk

Butter bottom of 9×13 pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers. Place second layer of crackers over pudding. Pour remaining pudding mixture over graham crackers, and cover with more crackers. Refrigerate for 2 hours, then frost.

For frosting, beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours.

• 2 cups sugar
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 1/2 tablespoons peanut butter

Simmer milk, vanilla, and sugar over high heat. Boil for one minute. Add peanut butter. Let stand for 10 minutes. Put in freezer overnight. Next day, cut into squares and keep refrigerated.