Eleanor’s Culinary Clips
In high school he played football and also worked parttime at the Fleet Farm store.
In the fall he plans to attend Iowa State in Ames, Iowa, to study mechanical engineering.
Daniel attended Napoleon Elementary School until his family moved to Centerville, Minn. They lived north of Kintyre. His parents are Terry and Beverly Johnson and grandparents are Gladys Johnson and the late Elmer Johnson.
Pizza Bubble Bread
1 pkg. refrigerated biscuits
3/4 C. pizza sauce
1 oz. pepperoni
1/2 tsp. Italian seasoning
1 C. (4 oz.) shredded mozzarella cheese
Lightly spray 8x8 square glass pan with cooking spray. Separate the 10 refrigerated biscuit dough sections. Cut each section into 4 pieces with kitchen shears.
In a mixing bowl, toss the dough pieces with 3/4 C. pizza sauce; add the Italian seasoning and stir. Place a custard cup upside down in the middle of the oiled pan. Arrange dough pieces evenly around bottom of pan. Slice or chop pepperoni on cutting board with a knife or shears. Sprinkle pepperoni and cheese over the dough pieces. Microwave 6 minutes on High power. Rotate pan every 2 minutes unless you have a carousel. Allow 2 minutes standing time! Enjoy!
Cocoa Crinkle Cookies
2 C. sugar
3/4 C. veg. oil
3/4 C. Hershey cocoa
2 tsp. vanilla extract
2 1/3 C. flour
2 tsp. baking powder
1/2 tsp. salt
Combine sugar and oil, beating until well blended. Beat in eggs and vanilla and cocoa. Stir together flour, baking powder and salt—gradually add to cocoa mixture, beating well. Cover and refrigerate for 6 hours. Heat oven to 350°. Form into 1 inch balls, roll in powdered sugar and place 2 inches apart on greased cookie sheet. Bake 11-13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly and place on wire rack to cool completely.