Danita's Recipe Box

• 2 tablespoons butter or margarine
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 4 medium potatoes
• paprika

In small glass bowl melt butter on HI (max power) 45 seconds. In separate bowl mix cheese and seasonings. Cut washed potatoes in half lengthwise. Dip cut side in butter, then in cheese mixture. Place potato halves cut side up in 2-quart baking dish. Cook on HI (max power) 10 to 12 minutes, or until tender. Let stand 5 minutes. Sprinkle cut side with paprika and serve hot.

• 3 or 4 skinless, boneless chicken breasts
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1/3 cup mesquite barbeque sauce
• 4 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 6 cups mixed salad greens
• 1 tablespoon lemon juice
• 1 pear, cored and thinly sliced
• 1 tablespoon Dijon mustard

Preheat grill or broiler. Brush chicken breasts with mesquite sauce. Grill chicken about 4 to 5 minutes on each side or until chicken is no longer pink inside. Set aside to cool. Slice chicken into thin strips. In small covered container, mix vinegar, lemon juice, mustard, pepper, garlic and oil; shake well. To serve, place salad greens on plates; top with chicken and pear slices. Sprinkle with vinaigrette.

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (11.5 ounce package) Hershey’s milk chocolate chips

Heat oven to 375°F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.  Add eggs; beat well.  Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.  Stir in chocolate chips.  Drop by teaspoons onto ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Pan Recipe: Spread batter into greased 15 1/2 x 10 1/2 x 1/2 inch jelly roll pan.  Bake at 375°F for 20 minutes or until lightly browned.  Cool completely in pan on wire rack.  Cut into bars.

• mild Italian sausage
• 1 can cream of chicken soup
• 1 can creamed corn

Cook sausage until cooked through.  Drain fat.  Add soup and creamed corn.  Simmer on medium heat until heated through.  Can be served over mashed potatoes.

• 1 tablespoon olive oil
• 1 pound chicken breast, cut into small pieces
• minced onion
• 1 package (16 ounces) frozen mixed vegetables
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon black pepper
• 2 cans (10 3/4 ounces each) cream of chicken soup
• 1 package (11 ounces) refrigerated breaksticks (12 breadsticks)

Preheat oven to 350 degrees F.  Heat oil in large skillet over medium heat.  Add chicken and minced onion (to taste); cook and stir until chicken is no longer pink.  Stir in vegetables, thyme and pepper.  Cook 5 minutes until vegetables are thawed.  Stir in soup.  Cook 5 minutes or until heated through.  Spoon mixture into 13×9-inch casserole.  Pull and stretch breadsticks to lengthen, pressing ends together if necessary to reach across baking dish.  Arrange breadsticks in lattice pattern.  Bake 15 to 20 minutes or until breadsticks are golden.

Note: Mixture must be hot when spooned into casserole or breadsticks will become gummy on the bottom.

• 5 or 6 chicken breasts
• Italian seasoning
• salt
• pepper
• teriyaki sauce
• 1 can chicken broth
• 2 or 3 cloves of garlic
• 2 carrots

Put chicken into crockpot. Add salt, pepper, Italian seasoning and teriyaki sauce to taste. Pour in 1 can of chicken broth. Chop garlic and carrots and add to crockpot. Cook on low.

• 3 C. macaroni (uncooked)
• ¼ C. butter
• 2 T. flour
• 3 C. milk
• 10 oz. Cracker Barrel baby Swiss cheese – cut up
• 10 oz. Cracker Barrel sharp cheese – cut up
• pepper to taste (optional)
• bread crumbs (optional)

Cook macaroni 10 min. Drain and put in greased 9″x13″ pan. Melt butter, stir in flour.  Add milk, cheese, and pepper and cook until cheese is melted, stirring constantly.  Pour over macaroni and mix. Top with bread crumbs.  Cover and bake at 350 degrees for 30 minutes.

• 6 cups (10 1/2 ounce bag) miniature marshmallows, divided
• 8 cups (13 ounce box) Golden Grahams cereal
• 5 tablespoons butter or margarine
• 1 1/2 cups Hershey’s milk chocolate chips
• 1 teaspoon vanilla extract

Butter 13x9x2 inch rectangular pan. Set aside 1 cup marshmallows; pour cereal into large bowl. Melt butter in large saucepan over low heat; add remaining 5 cups marshmallows and milk chocolate chips. Continue heating, stirring occasionally, until mixture is melted and well blended. Remove from heat; stir in vanilla. Pour mixture over cereal; stir until evenly coated. Stir in reserved marshmallows. Press mixture into prepared pan with buttered back of spoon. Cool until as firm as desired. Cut into bars. Store loosely covered at room temperature.

• 1/2 cup crisco
• 4 cups confectioners sugar
• 1/2 cup oleo
• 1 teaspoon vanilla
• 2 tablespoons milk

Cream oleo and crisco, add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Icing will appear dry. Add milk and beat at high speed until light and fluffy.

• 2/3 cup mashed potato flakes
• 1/3 cup grated parmesan cheese
• 3/4 to 1 teaspoon garlic salt
• 3 to 3 1/2 pounds cut frying chicken, skinned
• 1/3 cup melted butter or margarine

Heat oven to 375°F. Grease or line with foil 15x10x1 inch pan or 13×9 inch pan. In medium bowl, combine potato flakes, parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll into potato flakes mixture to coat. Place in greased pan. Bake at 375°F for 45 to 60 minutes or until chicken is tender and golden brown.