Danita's Recipe Box

• 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.

• 1 package pudding
• 1 8 oz. package softened cream cheese
• Ready-made graham cracker pie crust

Mix pudding according to directions. Add cream cheese and mix until well blended. Pour mixture into pie crust. Refrigerate until set. Top with favorite pie filling and serve.

Tender hash browns and succulent bacon pieces are at the heart of this hearty potato dish. A crowd-pleaser at brunch or any meal.

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8 oz. bacon or turkey bacon, cooked and crumbled
• 1 cup (4 oz.) shredded cheddar cheese
• 1 can (12 fl. oz.) evaporated milk or  evaporated lowfat milk
• 1 large egg, lightly beaten, or 1/4 cup egg substitute
• 1 1/2 teaspoons seasoned salt

PREHEAT oven to 350°F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

• 2 3/4 cups confectioners’ sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

1. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

• 1 package instant pudding
• 1 cup milk
• 1 8 oz. Cool Whip

Combine pudding mix and milk. Fold in Cool Whip. Store frosted cake in refrigerator.

• T-bone steaks or chops
• salt
• pepper
• 1 cup brown sugar
• 1 cup catsup
• a few dashes of worcestershire sauce

Lay flat steaks or chops in a pan. Salt and pepper, cover tightly with foil, and bake for 2 hours at 250°F. Mix remaining ingredients and pour over steaks. Cover and bake 30 minutes more.

• 1/2 lb. Jimmy Jean sausage or hamburger
• 1/2 lb bacon
• 1 1/2 cups brown sugar
• 1 1/2 cups catsup
• 2 teaspoons vinegar
• 3/4 teaspoons salt
• 1 large can of Bush’s baked beans
• 1 can of green beans – drain
• 1 can of butter beans (flat) – drain
• 1 can of Northern beans – drain
• sprinkle in some minced onion

Brown sausage/hamburger and drain. Brown bacon and drain. Mix all ingredients together. Bake at 350°F for 40 to 50 minutes.

• 6 tablespoons butter or margarine
• 1 tablespoon worcestershire sauce
• 1 can (16 oz.) sliced potatoes, drained and rinsed with cold water
• 2 large onions, sliced
• 2 cans (12 oz. each) corned beef, cut into 4 slices each

Preheat oven to 400°F. Melt butter in a small saucepan. Stir in worcestershire sauce; set aside. In a buttered 2 quart shallow baking dish, layer half the potatoes. Brush with half the butter mixture. Arrange onions, then meat, over potatoes. Brush well with remaining butter mixture. Bake, uncovered, for 25 minutes.