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Mountain Dew Cupcakes
1 cup butter (2 sticks) room temp
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon (2 piles, one for buttercream)
zest from 2 limes ( 2 piles, one for buttercream)
1 1/2 ts. lemon extract
2-3/4 cups all-purpose flour
1-1/2 ts. baking powder
1/4 teaspoon salt
Beat butter on medium for 30 seconds. Add sugar and lemon & lime zest.
Beat on medium-high until light and fluffy. Add eggs one at a time, Scrape
sides of bowl in between additions. Whisk together flour, baking powder,
and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds. Add the
Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine. Scoop
into cupcake papers about two-thirds full. Bake for 18-20 minutes until a
cake tester comes out clean.
Mountain Dew Buttercream
1 cup butter (2 sticks) room temp
4-5 cups powdered sugar
3 tb. Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half
of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you don’t have green)
Sift powdered sugar into a bowl or onto parchment. Beat butter at
medium-high speed until creamy. Add half of the sugar, turn mixer on low
for 5 seconds. Add the Mountain Dew, zest, and lemon extract . Beat until
combined. Add food coloring to the desired color. Gradually add remaining
sugar until you get to the consistency and sweetness you like.
Dawn - cape cod, ma
Dear Nancy, I am seeking an easy, simple recipe for Rice Pudding
that does not include raisins.
Thank you, Janet.
To Nancy from Becky in MagTown, Arkansas:
I have been an avid recipe collector since I was 14 years old, when I
began taking Home Economics in the 9th grade in high school. I still have
all of those first hand-written recipes on 3x5 notecards! What memories
they evoke!
For the past several years, I've been on a quest to find the "BEST" of
everything - the BEST chicken casserole, the BEST broccoli casserole, the
BEST cookies, the BEST cake, etc. Of course, that means I do alot of
"testing" of recipes to see if I think they are the "BEST" :). I was
wondering if all the awesome cooks in Nancyland would be willing to share
their BEST tried-and-tasted recipes of whatever they have?
Nancy, I plan on copying/pasting them all on one Word document; once I get
them all collected, I'll send you a copy via email if you want, and you
can put a link to it on your homepage.
I'll start by sending my recipe for The BEST Oatmeal Raisin Cookies. I've
made lots of different recipes for this kind of cookie, most of them
similar, but I think I've found the BEST one of all!
The BEST Oatmeal Raisin Cookies
1/2 c. butter, softened
1/2 c. butter-flavored Crisco shortening - at room temp.
1 c. packed light brown sugar
1/2 c. white sugar
2 eggs
1 t. vanilla
1/2 t. salt
1/2 t. ground cloves
1 t. cinnamon
1 t. baking soda
1 1/2 c. all purpose flour
3 c. old-fashioned oatmeal
1 c. dark raisins
In a large mixing bowl, put the first 10 ingredients - from the butter to
the soda. Using electric mixer, cream it all together till well mixed. Add
all the flour at once and mix it in. Add the raisins and half the oatmeal
and mix well; add rest of oatmeal and mix in, scraping bowl at least once.
Spray baking pans with oil or line baking sheets with parchment paper.
Place scoops of dough about 2” apart (a cookie scoop works great for
this). Using a flat-bottomed drinking glass, dip bottom of glass in flour
or sugar and flatten balls slightly. Bake at 350º for 15 min. or till
golden brown - do not over bake. Let cool on baking sheet for 2 min. then
remove to cooling rack to finish cooling completely. Pour a glass of cold
milk and enjoy one of life’s most delicious pleasures!
Becky in MagTown, Arkansas
For Gladys in Avon Lake , Ohio
Below is recipe you requested:
Sausage-Ham Balls
This is great as an appetizer or second meat dish - DO NOT LEAVE OUT THE
RAISINS - they sound weird, but you won't believe the flavor they add.
1-1/2 pounds pork sausage
1 pound cooked ham, chopped fine
2 cups cracker crumbs
2 eggs beaten
1 cup milk
1/2 t. salt
1 cup lt. brown sugar
1 t. mustard
1/2 cup cider vinegar
1/2 cup hot water
1/4 cup raisins (I prefer the golden ones)
Combine: sausage, ham, cracker crumbs, eggs, milk & salt. Mix well. Shape
into balls & place on a baking sheet. Bake @ 350 for 10 minutes.
Combine: brown sugar, mustard, vinegar, hot water & raisins. Pour over
sausage balls, bake for another 40 minutes. Stir or turn meatballs once
during this second baking time.
You can make these ahead of time, and just heat them through to serve, in
fact, they seem to taste even better that way.
Didn’t have the date but had saved the recipe
Wheeler, Ardmore, TN
In 10/17 issue Maria Richmond ,Virginia ask what Eagle Brand Milk
is that is a brand name for Sweetened Condensed Milk not evaporated milk.
Brenda/Alabama
For all of those wanting Tona's site on yahoo it is:
http://groups.yahoo.com/group/cookin_with_haggermaker
Roz in Indy
October 14th newsletter.
For Barb in WNY who wanted Apple Pie Filling for 9 pies.
This site has a recipe for filling 1 to 6 pies.
http://www.30daygourmet.com/Printer_Recipes
For Doris - De who wanted the Easy Beans and Hot Dogs Soup
recipe. It's in the
September 15th
newsletter.
For Marilyn in OH who wanted the Lemon Lovers' Cake recipe.
It's in the
September 27th newsletter.
gramaj
Hi Nancy,just wanted to say I made the hot dog pudding and took
it to church homecoming Sunday and it was a hit. I had to fight myself to
stay out of it so I would have some to take!
Hope you feel better.
Brenda/Al
Hi everyone, I recently requested a recipe for "Lemon Rolls",
and I haven't received any replys, so I thought I'd ask again. (made like
a jely roll) Thanks!!
Cheryl in North Olmsted, Ohio
This was in 10/16 issue.
This is a question for Alice in K about her Frogs Eye Salad in Oct. 14
newsletter. The salad has lots of good stuff in it but what is Acini de
Pepe. It sounds like an important part of the salad so don't want to just
leave it out.
Thanks. Muriel, Naples, FL
Muries,I am not Alice but have made this salad and Acini de Pepe is a
pasta, it is tiny ball shapes and it is with the regular pasta. It is
important as it is the frog eyes! LOL
Brenda/Alabama
Muriel Naples FL in the Oct 16
newsletter was asking what acini de pepe was. I did not send in
the recipe but it is the one that is often called frogs eye salad. Acini
de pepe is a very small pasta that can be purchased in any grocery store
in the dept where the pasta are displayed. They come in small boxes most
of the time. I have made this salad many times but always add more cool
whip or whipped cream than the recipe calls for as I like a salad not as
solid as the recipe I have seems to make it.
Marian in ND
To Boots in Virginia
I use the Reese Peanut butter chips in my fudge all the time Of
course it's just a half of a cup, but I also use a cup of peanut butter
too. Every one loves my fudge. If you want my recipe just let me know. I
have posted it before. It's a creamy fudge and it isn't that rock hard
stuff that I have tasted before.
Louisiana Lady
This is for Chris in NM who is looking for a ham loaf recipe like her
Aunt's used to make. I hope this is the one you are looking for but if
not, hope you will try it. It comes from a butcher shop that is now out of
business. This is so good.
Ham Loaf
2 1/2 Lb. ground ham & ground pork (1 3/4 pound ham & 3/4 pound pork)
2 eggs
Dash of pepper
1 cup crushed saltine crackers
1/2 cup milk
Mix well and put in 2 loaf pans
Sauce:
1-1/2 cup brown sugar
1/2 cup vinegar
1/2 cup water
1 tablespoon prepared mustard
Dash of pepper
Mix well and pour over loaves. Baste while loaves are baking.
Bake at 350° for 60 to 90 minutes.
Jeane in PA
Sherried Pumpkin Bread
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 tbsp baking powder
1/2 tsp each: salt, ground cinnamon and grated nutmeg
1/4 tsp ground cloves
1 cup sugar
1 cup chopped pecans or walnuts
1/2 cup cream sherry
2 eggs
1/2 cup salad oil
1 cup canned pumpkin
Preheat oven to 350 degrees. Combine dry ingredients. Mix liquid
ingredients together well. Add liquid to dry ingredients; stir just until
blended. Pour batter into a greased and floured loaf pan, 9 x 5 x 3". Bake
45 minutes or until tested done.
grannym IL
No one has mentioned
www.stopyourekillingme.com and it is a really good list of mystery
authors and their books with dates published. I use it so often it's on my
desktop. If anyone has an author not yet located, might try this site.
Nancy I am clear back at the beginning of the month so if this is old
news, just delete it.
Thanks, Marilyn in FL
For Chris in New Mex, who wanted a recipe for Ham Loaf. This is one
I've used for at least 30 years, with a Cherry Sauce to go with it.
Aunt Ruby's Ham Loaf
1 pound ground ham
1pound ground pork
2 eggs
1 cup fresh bread crumbs
1 cup graham cracker crumbs
1/2 cup milk
1/4 cup finely chopped fresh parsley
2 tbs minced onion
1 or 2 tsp prepared mustard- to your taste
Beat eggs and milk together, then mix all ingredients and shape into a
loaf.
( I pick it up and slap it down several times to be sure it has no big
bubbles in it )
Bake in sprayed pan at 350* for 1-1/2 hours
Cover with foil if browning too fast.
Cherry Sauce:
1 can cherry pie filling
1/2 tsp grated lemon rind
1/8 tsp each cinnamin and nutmeg
Heat and add enough water to bring sauce to favored thickness.
Pour 1 cup over loaf 5 minutes before taing from oven and serve the rest
at table.
Jean, from Ohio
to respond to Jo Ann
re: wrinkled clothing. I have used the suggestion sent in by Scooch except
I wet the pressing cloth with vinegar and wring it out and place on the
the item to be pressed. My Mother used to use this method when she had to
lengthen hems that left a crease in it.
Georgie-Wis
Hello everyone. This is for Pat from NC, who had too many pinto beans.
I'm still so far behind on news letters she may have already had lots of
responses, but this is one of our favorite ways to use left-overs, whether
they have been frozen or not, on the side, especially with green
enchiladas, so sending it now.
Baked Refritos Supremes
1 T. olive oil
1/2 small onion, chopped
2 - 2 1/2 c. mashed pinto beans, refried or not, or 1 #2 can refried beans
1 T. minced garlic
1/2 c. tomato sauce, or any left-over crushed tomatoes or tomato puree'
1 jalapeno pepper, chopped
3 leaves cilantro or 3 stems cilantro, snipped
Shredded cheddar, about 1/4 c.
Diced pre-cooked bacon, 4 or 5 slices
Sliced scallions (opt. but nice)
In oil, cook onion; when it starts to brown, stir in beans, garlic, and
tomato sauce. When hot and well mixed stir in jalapeno and cilantro and
transfer to a 1 1/2 qt. baking dish. Top with cheese and bacon and bake at
350 for 30 - 40 minutes, then serve very hot. Top with the scallions if
you like them.
Serves 2 to 4.
Got to add our thanks to the author of the Grape Salad. It is welcome,
everybody really does love it. Also to Susan, for her No Name Salad and
Connie in TX for her spinach and strawberry and walnut idea, and one we
lost the donor on, Cucumber and Roma tomatoes cut in sticks with a chive
dressing. You know who you are, and thanks to all of you very much.
Marilyn in FL
Sausage Tomato Gravy and Biscuits
1 lb sausage
1 can whole tomatoes
1 t salt
1 t pepper
1 T flour
1/4 c water
1 can of biscuits or homemade biscuits
In medium skillet, brown sausage, drain and add tomatoes. Mash tomatoes
with fork. Add seasonings. Mix flour and water until smooth. Add to
skillet, stirring occasionally. If too thick, add more water until it is
the consistency you prefer. Meanwhile, bake biscuits. When everything is
ready, slice open biscuits and pour gravy over biscuits.
Tona in Bama
APPLE CRISP
6 small apples
1 c. brown sugar
2 tbsp. apple cider
1 c. uncooked rolled oats
1 c. walnuts, chopped
Pare apples; cut into slices. Pour brown sugar and cider over sliced
apples. Sprinkle rolled oats over top and fold in well. Put microwave oven
on high for 5 minutes, then fold in walnuts and serve warm or chilled.
Tona in Bama
Dear Nancy,
I guess the way I worded my first request was unclear. I was asking," Does
anyone have any personal TNT recipes using cooked pureed vegetables that
they would be willing to share?
I only mentioned the name of the cookbook from TV. so people might have a
better idea what kind of recipe I was asking for.
Thank you, Merry M in MN
Help! I know that one or two of you will know how to help me. My
husband just returned from India with four pure silk scarves for me. They
are beautiful but the silk had a strange smell so I "googled" to see
whether or not I could hand-wash the fabric and it said yes. So,
unfortunately, I put them in the washing machine, on "cold" - put it on
the gentle, hand-wash cycle and when I took them out all four of them had
wrapped around one another and twisted tightly and were horribly wrinkled.
They looked like accordions.(lol) I put them in the dryer on "air dry"
only to find out that wasn't helping with the wrinkles. So I handwashed
them this time, did not wring them out and put them sopping wet into the
dryer. Once again I tried the "air dry" setting only to find water all in
my dryer and the scarves still wet. So, then I put a fluffy towel in with
them to help absorb the dumb water and I finally got them dry enough that
I could hang them up to dry the rest of the way but now I need to press
them to get the few wrinkles out that remain. AND it said not to press
silk!?! Surely there is an easier way than what I have been through. Does
anyone in Nancy-land have any sure ways to wash silk?
Thanks so much, Elaine in Ohio
Spanish Chicken Casserole
3 cups of cooked diced chicken
1 1/2 c. diced onions
1/2 c. diced green pepper
1/2 tsp. oil
1 lb. Velveeta
1can diced tomatoes
1 can cream of mush. soup
1 can cream of chicken soup
1 c. sour cream
1 large bag of Nacho Doritos
1 tsp. garlic powder
1 c. cheddar cheese
1 cup fresh cooked mushrooms
Mix together all but the chips, cheddar cheese and chicken. Heat
everything else on stovetop until cheese is melted stirring frequently. In
a 9 x13 greased casserole dish put crushed doritos. On top of that, put
the diced chicken then pour the cheese mixture over and sprinkle cheddar
cheese on top. Cover with aluminum foil and bake at 350 for 45 to 60
minutes.
Tona in Bama
Linda sent in a recipe for Pumpkin Fudge in Wednesday's
newsletter. The first ingredient was 5 dozen squares.....squares of what?
It sounded like an interesting recipe, but I just can't figure out what
that ingredient could be. Thanks.
Make it a GREAT day!
Lisa (East ?Texas)
Comment
I think it meant it the number of servings 5 dozen squares.
Nancy Rogers
Hello Nancy, kitties, & all Nancylanders.
I have a bag of mixed beans for soup. There isn't a recipe on the
bag and I have no idea what to do with them. Do any of you great cooks out
there have a good easy recipe that I can use the mixed beans with.
Thank you. DD in Kansas.
Did You Know?
Peel a banana from the bottom and you won't have to pick the little
"stringy things" off of it. That's how the primates do it.
Take your bananas apart when you get home from the store. If you leave
them connected at the stem, they ripen faster.
Store your opened chunks of cheese in aluminum foil. It will stay fresh
much longer and not mold!
Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps on the bottom are firmer and better for cooking.
Add a teaspoon of water when frying ground beef. It will help pull the
grease away from the meat while cooking.
To really make scrambled eggs or omelets rich add a couple of spoonfuls of
sour cream, cream cheese, or heavy cream in and then beat them up.
For a cool brownie treat, make brownies as directed. Melt Andes mints in
double broiler and pour over warm brownies. Let set for a wonderful minty
frosting.
Add garlic immediately to a recipe if you want a light taste of garlic and
at the end of the recipe if your want a stronger taste of garlic.
Leftover snickers bars from Halloween make a delicious dessert. Simple
chop them up with the food chopper. Peel, core and slice a few apples.
Place them in a baking dish and sprinkle the chopped candy bars over the
apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice
cream.
Source: Unknown
Corinne Edmondson
Nancy and cooking friends: I am trying to print a couple of dumplings
recipes from your Abby's recipe site. I have tried just print and also
"copy & paste" to a self addressed e-mail. Each comes up with a heavy
black border close to the measurements making them difficult to read with
vision impairment plus this uses a lot of expensive ink. Is there a way to
omit the black border? Thanks, JCM
Comment
I was not aware there was a problem in printing them out. Will check it
out after I send the newsletter.
Nancy Rogers
Thanks Athena for the Bible Cake recipe. What a coincidence. I live in
the Lehigh Valley - moved here in 1970. I'm a W. Pa (Punxsutawney area)
transplant via Washington DC. I actually live in Fountain Hill - just a
hop, skip and a jump from St. Luke's Hospital. In fact I can stand in my
kitchen window and watch the medivac helicopters land on the hospital
roof. Sometimes it sounds like they're landing on my roof! I'm sure that
the ladies at the cookie swap will have fun figuring out the cake recipes.
Lesleigh in PA
Chris in NM was seeking a good ham loaf recipe. This recipe is from the
National Grange Bicentennial Year (1976) Cookbook and was submitted by
Mrs. John Glenn. I've used it many times and has my daughter.
Lesleigh in PA
Ham Loaf
1 lb ground ham
1/2 lb ground pork
1 1/2 c. dry bread crumbs
2 eggs
3/4 c. milk
Pepper to taste
1/2 c. water
1/4 c. vinegar
1/4 c.sugar (I use brown sugar)
1 tsp mustard
Mix first 6 ingredients in bowl; form into loaf. Place in baking pan. Mix
water, vinegar, sugar and mustard; pour over loaf. Bake in preheated 350
degree oven for 1-1/3 hours, basting frequently.
Oh Andee in Los angeles. In your recipe you submitted, How much flour?
Don
Nancy,
I am looking for a punch recipe using dry ice for our Halloween party at
the Senior Center.
Thanks for all you do and to Siggy and Ditto. I love reading about those
two four-legged humans.
Karen, SW Arkansas
For Cathy, who was wanting to age some metal cookie cutters. You
can buy a "rusting" glaze at Lowe's and craft stores. It works within 24
hrs. If you don't want to purchase the glaze, you might try and this is
going to sound weird....but many of the searches I found online suggested
urine. Just letting it soak overnight and then drying for a few days.
Yuck! is all I have to say! lol I think I would rather spend the money on
the glaze.
Make it a GREAT day!
Lisa (East Texas)
Boots in VA was asking for a Peanut Butter Fudge recipe. I make several
batches of this one each holiday, and in my opinion, is probably the
easiest candy to make.
Peanut Butter Fudge
18 oz Peanut Butter chips
1 (14 oz) condensed milk
1 tsp vanilla
1 pinch of salt.
using an 8 or 9 inch pan, cover with aluminum foil sprayed with pam. Melt
chips in double boiler or microwave. add condensed milk and mix together.
Take off heat, add vanilla, and salt. pour into prepared pan. refrigerate,
then cut into squares.
***I have made this fudge with every type of chip that is made.
also, white chips with either crushed peppermints or cut up candied
marshino cherries added is very good, and looks great on a holiday candy
tray.
Nedra in VA
This is in response to Janie in Frankfort, KY whom wanted an Egg
Custard recipe. I cook this one for my husband all the time. He just loves
Egg Custard. I got the recipe out of the recipe book from the church I
grew up in Bethel Hill Assembly of God Church in Rylie, Texas which was a
suburb of Dallas. Now it is part of Dallas. My Best Friend [Lynn
Montgomery Chambers] mother put this recipe in our cook book.
FROM THE KITCHEN OF:
Darlene Bratcher Thomas
EGG CUSTARD
3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon vanilla
2 cups milk
Bring milk just to a boil and add beaten eggs and other ingredients. Put
in buttered casserole and cook 30 minutes in a 350 degree oven.
This recipe makes about 6 to 8 servings unless you are like my husband and
then probably only 4 servings. He just loves it.
Darlene T
Fran in FL,Athena in DE, Thanks I will try both. something different. I
cant wait. Thanks again Marlene in Fl.
Cabbage Fry
1 tablespoon butter melted in skillet.
Place the following in layers:
1 small head diced cabbage
1 onion diced
1 pound of hamburger (prebrowned and drained)
2/3 uncooked minute rice
Cover with 1 (15 ounce) can of tomato sauce
Salt and pepper or season to your tastes
Cover and heat on medium for 35 minutes. Do not remove the lid.
Bette~Indiana
Tater Tot Casserole
1 pound browned in skillet hamburger
1 can cream of mushroom soup
1 small bag of frozen mixed vegetables
1 small bag tater tots
1 to 2 cups mozzarella cheese ( your choice of the amount).
Save some cheese back to sprinkle on top as it bakes.
Mix all together ( sprinkle the reserved cheese on top) and bake at 350º
for 40 minutes.
Bette~Indiana
Message to Cathy for something to age metal. Somewhere in your town is
a store that sells material to stained glass cutters, they are the craft
people that make suncatchers and other art objects, They have a liquid, I
think it is a mild acid that darkens and ages metal. I have used it, good
stuff, it will do the job.
Don in Mich
Hi Everyone in Nancyland!!! I was wondering if anyone has a TNT recipe
for A good Pumpkin Butter and also would be grateful for any recipes for
roasted pumpkin seeds . I do a very plain pumpkin Seed with just salt and
would like to jazz them up a bit.
Thank you in advance and Thank you Nancy for everything you do and the
love you put into bringing us this great newsletter and a wonderful
community of caring, sharing, and Loving friends. Give Siggy and Ditto a
kiss for me and let them know my Bandit (aka Love Bucket) was very
interested in their picture after I pointed it out to him. I think he's a
computer Nerd like me but not as quite electronically challenged as I am.
Today he somehow managed to unplug my keyboard.
Sandy Miller, Wixom, MI (formerly of Hazel Park)
Hi Nancy, Maybe Ditto needs his own little roll around chair.
They are something else aren't they?
Re: Cathy's project for Christmas Oct. 21 newsletter:
She might try leaving the cookie cutters new and attach a tag in the
order, "2000 era, or something cute, they a tag on the ones she used with
a cute tag, (mom era) or 19--, do this etc. for the grandmother also. I
have my grandmothers scissors with a tag on them my mother wrote, also
scissors that belonged to my aunt I'm named for. Both pairs hang on the
thread spool rack over my sewing machine.
Margaret, Tulsa
Comment
Ditto thinks my chair is HIS chair. He pushes it all around the kitchen
and puts his paws on the back of the chair to better watch me do whatever
I am doing.
Nancy Rogers
Thank you Penny in Wisconsin for the sausage and peppers recipes.
I think they will work fine with used with a creamy marinara base over the
penne. Thanks for sending them.
Penny in Canada
I went to the
Top 100 Recipe Sites through your link, so I assume my vote was
counted. I have a couple questions though, the vote totals had two
columns, one said IN and one said OUT, what does that mean? Also, you said
something about the count starting over on Saturday or Sunday. Do they
just do totals once a week, are you allowed to vote more than once a week?
If I can, will vote each time we get a newsletter. Knitter in Illinois.
Comment
In means it came in through a link from my site. Out means someone
clicked on the link from their site. I am not sure I think you can vote
daily. The numbers change each week.
Nancy
Thank you Kathie in AZ -- I made the Pumpkin Dip (from
10-05-07 newsletter). Everyone loved
it!! I found a little pumpkin shaped bowl (with a turkey in the bottom) on
sale at Kmart, I served this in. I had ginersnaps and graham crackers with
it. Next time, unless I plan on feeding an army, I will half the recipe,
it made two regular size cool whip bowls FULL.
Nancy, you can have this cool weather back up "north". We were in the low
90's Sunday and today it's in the 50's. I like the mid 70's. Stay well and
take care.
Have a blessed day!
Kathi in Gorman, TX
This recipe is for Lisa (East Texas), in the October 20th newsletter. I
have many, many miniature cheesecakes which I bake for weddings. This is
one of my most popular. It makes 12 in regular muffin cups. But I use the
miniature muffin pans, and get more.
All-to-Myself Cheesecakes:
12 Oreo cookies
2 - 8 oz. packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips
2 teaspoons shortening
1/2 cup white chocolate chips
2 teaspoons shortening
Split cookies, keeping filling on one cookie. Line muffin pans with foil
bake cups. Place filling-covered cookie in bake cups, filling side up. Set
aside.
In a medium mixing bowl, beat cream cheese, sugar and vanilla till smooth
and fluffy. Beat in eggs just till well mixed. Spoon cream cheese mixture
into bake cups.
Crush remaining cookies and sprinkle over cream cheese mixture. Bake,
uncovered, in a 325 deg. oven for about 25 minutes or till set. Cool.
In small saucepans, melt chocolate chips with shortening, over low heat,
stirring frequently. Do the same with the white chocolate chips. Drizzle a
little bit of each over the baked cheesecakes. Sometimes I had a tiny Oreo
cookie as garnish. Cover and chill.
Mary in Poland, Ohio
Just bought a brand new Baby George Foreman Rotisserie still in
box at the Flea Market with no instruction book. It will cook up to a 5
lb. chicken. Can anyone help me find an instruction book or recipes to use
.
Love this site. Linda from Tennessee
This is for Diane in Albuquerque who asked for mustard based BBQ
sauces.
Big Jim's Mustard BBQ Sauce
1-1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
In a heavy non-reactive saucepan, stir together the mustard, brown sugar,
vinegar, and beer. Season with chili powder and black, white, and cayenne
peppers. Bring to a simmer over medium-low heat, and cook for about 20
minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for
another 15 to 20 minutes. Taste, and season with hot sauce to your liking.
Pour into an airtight jar, and refrigerate for overnight to allow flavors
to blend. The vinegar taste may be a little strong until the sauce
completely cools.
Big Jim, Jacksonville, Florida
Big Jim's Sweet Mustard BBQ Sauce
This is a sweeter,slightly thicker version of a tradtional South
Carolina sauce.
1 cup cider vinegar
2/3 cup prepared mustard
1/2 cup Splenda
2 tablespoons Big Jim's Secret Seasoning*
1/2 teaspoon hot sauce
2 tablespoons butter or margarine
1/2 teaspoon soy sauce
*Big Jim's Secret Seasoning Recipe
3 Tbsp. garlic powder
3 Tbsp. onion powder
1 Tbsp. Old Bay Seasoning
1 Tbsp. Hungarian sweet smoked paprika
1 Tsp. fresh ground black pepper
Stir together first 5 ingredients in a saucepan over medium heat; bring to
a boil, reduce heat, and simmer 10 minutes.
Remove from heat, and stir in butter and soy sauce.
Big Jim, Jacksonville, Florida
Big Jim's Honey Mustard BBQ Sauce
Honey Mustard BBQ Sauce
This sweet mustard sauce works great on poultry and pork.
1/3 cup Dijon mustard
1/3 cup dark honey
1/4 cup vegetable oil
2 tablespoons whole-grain or stone-ground mustard
2 tablespoon minced green onion (optional)
fresh cracked black pepper
Combine mustards in a bowl and mix well. Add other ingredients and
continue mixing until smooth.
Big Jim, Jacksonville, Florida
Big Jim's Smokey Honey Mustard BBQ Sauce
1 tablespoon salted butter
1 slice bacon, cut into 1/4-inch slivers
1 medium-size onion, finely chopped
2/3 cup grainy mustard
2/3 cup honey
1/2 cup cider vinegar
1/4 cup brewed coffee
Coarse salt (kosher or sea)
Freshly ground black pepper
1 tablespoon liquid smoke
1. Melt the butter in a heavy saucepan over medium heat. Add the bacon and
cook, stirring often, until the fat starts to render, about 3 minutes. Add
the onion and cook until the bacon is crisp and the onion is soft and
translucent, 3 to 5 minutes.
2. Stir in the mustard, honey, vinegar, and coffee. Let the sauce simmer,
uncovered, until thick and richly flavored, 6 to 10 minutes. Season with
liquid smoke, salt and pepper. Let the sauce cool to room temperature
before serving. If not serving immediately, transfer to a clean glass jar.
Place a piece of plastic wrap between the jar and the lid to keep the lid
from corroding. The sauce will keep, refrigerated, for at least a week.
Bring to room temperature before using.
Big Jim, Jacksonville, Florida
10/20/07 for Judy Z. Always pick the rocks and odd things from the
beans and wash them real good under cold tap water, you can do it two
diff ways, ether soak them over night or just put water on them in the
pot. They will cook a lot faster if you soak them first. season to taste
salt, pepper, some kind of salted or smoked pork, i.e bacon, salt pork,
country ham. I hope this helps.
Charlie Nash Tn
This is for Sally in PA regarding Sauerkraut Salad. The recipe
calls for 1 cup of vegetable oil not salad dressing. I have never used
olive oil so I don't know how it would effect the taste. This makes enough
for 6-8 people.
Linda in Upstate NY.
With all the talk about Fudge, here are two of my faves and they are
TNT.
"3" Ingredient Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1 cup peanut butter (plain or chunky)
Combine sugar and milk in a pan. Mix well. Bring to a boil, turn down heat
slightly and cook stirring constantly for 3 minutes, only. Remove from
heat and stir in peanut butter and immediately pour in greased 9 by 9 pan.
I sprayed my pan, measured my peanut butter, then did the sugar and milk
so everything would be ready for each step. I love this because it
contains no butter, but you can't tell the difference. And, it hardens
quickly, so don't stir too long once you add the peanut butter. Delicious!
Enjoy
CHOCOLATE DROP FUDGE
1 bag of Old Fashion Chocolate Drops (white filling inside)
1 C peanut butter
1 Tbsp butter
Handful of chocolate chips
Place all ingredients in microwave safe bowl and heat on high for 2
minutes (microwaves vary). Mix together making sure to stir in any of the
white center that may clump a little. Pour into 8x8 pan and let cool at
room temperature. You can find the Chocolate drops at any dollar store,
but don't wait too late to buy them because the closer to Christmas they
are gone.
Nancy your news letter is a high point of my day.
Peggy, East, TX
Recommended Recipes
2 Ingredient Fudge and Variations
Face Paint Recipes
Halloween
Recipes
Apple
Recipes
Pumpkin Recipes
For Lisa (East Texas) (Oct 20th) who wanted roll recipe. Here's one I
got from a friend. It's very good. Makes 16 rolls.
gramaj
Butter-Rich Rolls
1 cup milk (110 degrees F.)
1/2 cup butter, room temperature)
1/4 cup sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
Egg Glaze
Place all ingredients except Egg Glaze in bread pan of your bread machine.
Select dough setting and press start. When dough cycle has finished,
remove dough from pan and turn out onto a lightly oiled surface. (I use a
nonstick cooking spray). Form dough into an oval, cover with plastic wrap
and let rest for 10 minutes.
After resting, shape the dough as desired (see below). For pan rolls,
divide dough into 16 pieces. Shape pieces into balls and place in two
greased 8-inch cake pans.
Preheat oven to 375 degrees. Cover rolls and place in a warm spot to rise,
approximately 20 to 30 minutes. After rising, brush with Egg Glaze. Bake
approximately 20 minutes or until nicely browned.
NOTE: This recipe is also excellent to use for sandwich or hamburger buns.
If using a 1-pound bread machine, cut the recipe in half.
EGG GLAZE:
1 egg white, beaten
1 tablespoon water
In a small bowl, combine egg white and water.
Recipe by Marianne Wright of Austin, Texas.
10-22-07 the following recipe was posted with no name attached. My
question is "Do you cut the butter into pieces or melt the butter?
Crockpot Potatoes.
1 can cream of mushroom soup and 1 soup can of water
Dash of garlic powder
Salt & pepper to taste
16 oz. jar Cheez Whiz
2 lb. bag Southern style hash browns
1/2 stick (1/4 c.) butter or margarine
Mix in crock pot and cook on low for 6-8 hours or high for 3-4 hours.
Note: Because of cheese and soups, you probably can eliminate putting any
salt in this recipe.
Bobbie/IL
Sweet Potato Balls
3 c. mashed sweet potatoes
salt and pepper to taste
3 Tbsp. butter, melted
8 marshmallows
1 egg
1 Tbsp. cold water
crushed cornflakes
Season mashed sweet potatoes and add melted butter. Mold sweet potatoes
around the marshmallows forming 8 balls with a marshmallow in the center
of each. Beat egg and add cold water. Dip sweet potato balls in egg and
then in the
crushed cornflakes. Place in a greased pan and bake until crisp at 350
degrees for 20 minutes.
Tona in Bama
Blueberry Cheese Bars
1 roll (18 oz) refrigerated sugar cookie dough (room temp)
8 oz cream cheese, softened
1 egg
1/4 c. sugar
1/2 tsp. lemon rind, grated
1 1/2 cups blueberry pie filling
Preheat oven to 350. Press dough evenly in a greased 13 x 9 pan. Beat
cream cheese, egg, sugar, and lemon rind in a medium size bowl with an
electric mixer until smooth. Spread cheese mixture over cookie dough.
Dollop blueberry pie filling on the cheese; swirl with a knife. Bake Bake
for 35 minutes. Cool on wire rack. Cut into bars. Refrigerate. Maxes 48
bars.
Tona in Bama
I have been searching through my files for TNT recipes for Halloween to
take to the office and for the Halloween classroom party. I am sure many
of them came from this newsletter - way back when.
Linda NM
Halloween Cookies
1/2 c. margarine, melted
1/2 c. brown sugar
1/2 c. white sugar
2 eggs, beaten
1 c. white wheat flour
1 c. quick oats
1 c. Bran Flakes cereal
1/2 tsp. vanilla
1/2 tsp. soda
1/4 tsp. baking powder
1/4 tsp. salt
Combine all ingredients in a large bowl. Mix well. Place by teaspoonfuls
several inches apart on a greased cookie sheet. Flatten. Bake in a
preheated 350 degree oven for 8 to 10 minutes.
Linda NM
Halloween Party Mix
10 c. popped popcorn
1 (16 oz.) bag plain M & M's
1 (14 oz.) jar peanuts
1 c. raisins
1 c. Reese's pieces
Mix and enjoy. Makes 15 cups.
Linda NM
Halloween Jello Salad
1 pkg. orange Jello
1/2 c. hot water
1 c. grated cheddar cheese
1 c. crushed pineapple
1/2 c. chopped nuts
1 c. miniature marshmallows
Dissolve orange Jello in 1/2 cup hot water. Stir in rest of ingredients
and mold.
Kids Love this Halloween Snack (I think it sounds awful)
1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds) or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry
punch).
Linda NM
Halloween Frog Treats
1 stick margarine
40 lg. marshmallows (10 oz. bag)
5 c. corn flakes cereal
1/2 tsp. vanilla (optional)
2 tsp. green food coloring
Plain M & M candies for eyes
Melt margarine in large saucepan. Add marshmallows and cook over low heat,
stirring constantly until melted and mixture is syrupy. Remove from heat.
Add vanilla and food color. Mix. Add corn flakes and mix until well coated
and bright green.
Linda NM
Halloween Candy
1-1/2 qts. popped popcorn
1 c. chow mein noodles
1 (12 oz.) pkg. butterscotch peanut butter pieces
Combine popped popcorn and chow mein noodles in large bowl. In medium
saucepan, melt butterscotch or peanut butter pieces over low heat,
stirring occasionally until smooth. Pour melted candy over popcorn; stir
to coat well. Drop by heaping tablespoons onto wax paper lined pan.
Refrigerate until firm. Store in tightly covered container. Makes about
24.
This is the Halloween Paint recipe I found as well
2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
Glycerin
Food coloring
Using a spatula, blend the first 3 ingredients on a plate to form a smooth
paste. Add 3 or 4 drops of glycerin for a creamy consistency. Add food
coloring, a drop at a time, blending until you have the desired shade.
This is enough for one face. Lightly coat the face with cold cream or
shortening. Using a finger, apply the mixture to the face, stroking in one
direction. For removal, use cold cream or baby oil.
Linda NM
This Halloween Makeup comes off easier
1 c. Crisco
2 tbsp. liquid soak (dish soap - Ivory)
2 tbsp. hand cream or body lotion
Food coloring
Mix together and divide into 4 bowls. Add 6 drops food coloring in each
bowl: red, green, blue, yellow, one color in each. Won't break out skin.
Easy to wash off. Rub in or make up will melt.
Linda NM
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid advertisement.
Messages that pertain to canning and home remedies are no longer
included in the newsletter. Messages that pertain suggestions and
opinions about health issues are not posted as well.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
