Danita's Recipe Box

• 3/4 pound cooked ham, chopped (2 1/4 cups)
• 1 cup shredded Swiss cheese (4 ounces)
• 1/2 cup mayonnaise or salad dressing
• 1 tablespoon honey mustard
• 2 cans (8 ounces each) crescent dinner rolls
• 1 egg white, beaten

Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together ham, cheese, mayonnaise and mustard. Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet to make 15×12 inch rectangle. Press edges and perforations to seal. Spoon and spread ham mixture lengthwise in 6 inch wide strip down center of dough. With kitchen scissor or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with egg white. Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

• 42 Reese’s Peanut Butter Cups Miniatures
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup Reese’s Creamy peanut butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Heat oven to 375°F. Remove wrappers from peanut butter cups. Line small muffin cups (1 3/4 inches in diameter) with paper bake cups. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Cool completely in muffin pan.

• 1/2 cup (1 stick) butter or margarine, softened
• 1 envelope Good Seasons Garlic and Herb or Cheese Garlic salad dressing mix
• 1 1/2 cups (6 ounce) shredded mozzarella cheese
• 1 loaf french bread, cut in half lengthwise

Mix butter, salad dressing mix and cheese until well blended. Spread on cut surfaces of bread. Broil 3 to 5 minutes or until cheese mixture is bubbly. Cut into slices. Garnish with fresh basil leaves.

• 24 small York peppermint patties
• 1 1/2 cups (3 sticks) butter or margarine, melted
• 3 cups sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 2 cups all-purpose flour
• 1 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt

Heat oven to 350°F (325°F for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2 inch baking pan. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved batter over patties. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.

• 2 cups whole wheat elbow macaroni
• onion powder
• garlic powder
• 1 pound lean ground beef or turkey
• 2 teaspoons or more chili powder
• 1 1/2 cups marinara sauce
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 cup grated chedder cheese

Cook pasta according to package directions; drain. In a large skillet, cook ground meat until browned; drain off fat. Stir in chili powder, onion powder, garlic powder, marinara sauce, basil and oregano. Simmer for 10 minutes, stirring occasionally. Add pasta to meat mixture; stir well and heat thoroughly. Remove from heat. Sprinkle cheese over meat-pasta mixture. Cover and let stand for five minutes or until cheese is melted.

• 1 package frozen green beans, thawed
• 1 can chedder cheese soup
• 1/3 cup milk
• bread crumbs

Mix green beans, soup and milk in baking dish. Sprinkle top with bread crumbs. Bake 45 minutes at 350°F.

• 6 ounces uncooked dried fettuccine or spinach fettuccine
• 1/4 cup light butter
• 1 1/2 cups broccoli florets
• 1 medium carrot, coarsely shredded
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh basil leaves
• 1/2 teaspoon finely chopped fresh garlic
• 12 cherry tomatoes
• freshly grated parmesan cheese, if desired

Cook fettuccine according to package directions. Drain, set aside; keep warm. Meanwhile, melt light butter in 10 inch skillet until sizzling; add all remaining ingredients except tomatoes and parmesan cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). Add tomatoes; continue cooking until heated through (2 to 3 minutes). Toss vegetable mixture with cooked fettuccine; sprinkle with parmesan cheese.

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup semi-sweet real chocolate chunks
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup light butter, melted
• 1 tablespoon white vinegar
• 1 teaspoon vanilla
• 1 cup cold water
• powdered sugar, if desired

Heat oven to 325°F. Combine flour, sugar, chocolate chunks, cocoa, baking soda and salt in ungreased 8-inch square baking dish. Make three depressions in flour mixture. Pour light butter into one, vinegar in the second and vanilla in the third. Pour water over all ingredients; stir until well mixed. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.

• 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.