Danita's Recipe Box

• 1 packet Shake ‘N Bake Original Chicken Seasoned Coating Mix
• 1/3 cup shredded parmesan cheese
• 1/4 cup Miracle Whip Salad Dressing
• 2 tablespoons milk
• 4 boneless, skinless chicken breast halves (1 – 1 1/4 lbs.)

Mix coating mix and cheese in pie plate. Mix salad dressing and milk in separate pie plate. Dip chicken into salad dressing mixture, then into coating mixture, turning chicken pieces over to evenly coat both sides. Place on lightly greased cookie sheet. Bake at 400°F for 15 minutes or until chicken is cooked through.

• 1/2 cup vinegar
• 1 cup oil
• 1 teaspoon worcestershire sauce
• 2 teaspoons dry mustard
• 1 tablespoon salt
• 2 tablespoons sugar
• pepper

Measure all ingredients into bottle and shake well. Chill.

For a lower calorie version, substitute 1/2 cup of the oil with water.

• 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