2 tubes (8 ounces/226 g each) refrigerator crescent rolls
1 can (15 ounces/425 g) pizza sauce
mozzarella cheese, cut into sixteen 1/2″ (2.3 cm) cubes
1 package (3 1/2 ounces/99 g) sliced pepperoni
Unroll the dough and separate it into triangles.
Place eight triangles on a lightly greased cookie sheet. Layer each triangle with one tablespoon of pizza sauce, two cubes of cheese, and two slices of pepperoni. Cover each of them with another triangle, pinching the edges together.
Bake at 375° F (190° C) for 11–13 minutes or until lightly browned.
6 cups popped popcorn
1 cup dry roasted peanuts
1/3 cup shredded coconut
2 tablespoons butter or margarine
1/4 cup honey
3/4 cup dried apricots, chopped
3/4 cup raisins
Spread the popcorn evenly in a 9″ x 13″ (23 cm x 33 cm) baking pan. Sprinkle the peanuts and the coconut over the top. Don’t stir yet!
Melt the butter or margarine, then stir in the honey. Drizzle the mixture over the popcorn; gently stir.
Bake at 300° F (150° C) for 10 minutes. Remove the pan from the oven, stir, and return it to the oven for 10 minutes. Let the popcorn mixture cool slightly, then separate it with a pancake turner. Sprinkle the apricot pieces and the raisins on the top.
1 cup ice cubes
2 cups milk
1 cup grape juice
1 large banana, peeled and sliced
Put all the ingredients into a blender; mix until smooth.
1 cup sugar
1 cup brown sugar
1 cup shortening
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 cup coarsely crushed potato chips
1 cup chopped nuts
In a large bowl, beat the sugars and the shortening until creamy. Add the eggs and the vanilla; beat until blended.
Stir in the flour and the baking soda. Then mix in the potato chips and the nuts.
Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake at 350° F (175° C) for 10–15 minutes.