Danita's Recipe Box

• cucumbers, thinly sliced
• 1/2 cup vinegar
• 1/2 cup water
• 1 scoop sugar
• salt
• pepper

Mix all ingredients together and let chill.

• 1 package wild strawberry jello (only hot water)
• 1 10 oz. package frozen strawberries
• 2 – 3 bananas
• 1 9 oz. regular Cool Whip

Mix indgredients in large bowl and let chill.

• 8 oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
• 3 1/2 oz. package sliced pepperoni
• 1/2 cup shredded mozzarella cheese
• 1 cup pizza or spaghetti sauce, if desired

Heat oven to 350°F. Separate dough into 4 rectangles; firmly press perforations to seal. Place 6-8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal. Place sealed side down on ungreased cookie sheet. Bake at 350°F for 18 to 20 minutes or until golden brown. Serve pinwheels with warm pizza sauce, if desired.

• 20 – 22 slices of white bread (trim crusts off)
• 1 can sweetened condensed milk
• 1 teaspoon worcestershire sauce
• 1/4 cup prepared mustard
• 1 1/2 pounds bacon
• 2 cups shredded cheddar cheese

Roll bread flat with rolling pin, set aside. In small bowl combine sweetened milk, mustard and worcestershire sauce. Cut bacon slices in half. Lay 3 bacon halves closely together on flat surface. Place bread on top of bacon slices and spread mixture on top of bread. Sprinkle cheese on top. Roll bacon around bread, putting toothpicks in to hold them together. Chill. Preheat oven to 375°F. With sharp knife make 3 pinwheels by cutting between each bacon strip. Bake on broiler tray for 30 minutes, until bacon is done.

• 1 cup sugar
• 1/4 cup shortening
• 1 egg
• 1 heaping cup ripe bananas
• 2 cups flour
• 1 scant teaspoon soda
• 1/4 teaspoon salt

Cream sugar and shortening together. Add egg, bananas, flour, soda and salt. Bake 1 hour in slow oven at 350°F, or 45 minutes at 350°F and 15 minutes at 300°F.

• 1 cup peanut butter
• 6 tablespoons butter, softened
• 1 1/4 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups (1 package) milk chocolate morsels, divided

Preheat oven to 350°F. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate morsels. Spread into ungreased 13×9 inch baking pan. Bake 25 to 30 minutes, or until edges begin to brown. Immediately sprinkle remaining milk chocolate morsels over cookie layer. Let stand 5 minutes or until morsels become shiny and soft. Spread morsels evenly over top. Cool completely.

• 24 OREO Cookies, crushed (about 2 cups)
• 1/4 cup  (1/2 stick) butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup  sugar
• 2 Tbsp. flour
• 1 tsp.  vanilla
• 1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted, slightly cooled
• 4   eggs

HEAT oven to 325ºF.

MIX crumbs and butter; press onto bottom of 13×9-inch foil-lined pan. Bake 10 min.

BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 5 packages (8 oz. each) cream cheese
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup evaporated milk (5 1/3 fluid oz. can)
• 1 12 oz package semi-sweet chocolate pieces
• 1 7 oz. jar marshmallow cream
• 1 teaspoon vanilla

Traditional method:
Combine sugar, butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave butter in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

• 1 pound ground beef
• 6 tablespoons A1
• 2 cans tomato soup
• 1 10 oz. stick medium white chedder cheese
• 2 cups uncooked macaroni, cooked and drained
• 1/2 pound bacon

Cook beef. Mix in other ingredients. Bake 30 minutes at 350°F.