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Breader Bowl and Onion Blossom Maker Set - view a quick video and discover how to use both to make the perfect onion blossom.

Won Ton Sausage Appetizer
1 lb. cooked and drained sausage
2 c. grated cheese
8 oz. ranch dressing
1 chopped red pepper
1 pkg. wonton wrappers

Directions: Preheat oven to 350. Using muffin tins, press one wonton wrapper in each cup. Bake 5 minutes or until golden. Remove and put wrappers on cookie sheet. Combine above ingredients and fill wontons with mixture. Bake 5 minutes or until bubbly.

If you have a favorite egg roll blend, use that to fill these cups too. Very adaptable recipe for your own tastes!

Cinnamon Won Ton Crisps
12 Won ton wrappers
1/4 teaspoon Cinnamon sugar
1/2 teaspoon Oregano leaves
1/8 teaspoon Garlic powder

Line 10" microwave-proof plate with paper towel. Cut wonton wrappers diagonally into triangles. Place cut edges of each triangle together; arrange half the triangles on a plate with points toward center. Coat triangles with nonstick cooking spray; sprinkle 1/4 teaspoon cinnamon-sugar mixture over wontons.

Microwave, uncovered, on High for about 1-1/2 minutes or until crisp and browned. Serve warm or cool. Repeat with remaining wontons.

Chicken Wonton Cups
Serves/Makes: 48

12 wonton wrappers (3 x 3 1/2 inch size), cut into quarters
2 tablespoons vegetable oil
6 cups water
2 teaspoons kosher salt, divided
1 pound boneless, skinless chicken breasts, washed, patted dry
1/4 cup Major Grey's chutney
1/4 cup plain yogurt PLUS
2 tablespoons plain yogurt
3 tablespoons crunchy peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoon green curry paste
1/4 cup chopped green onions for garnish

Preheat the oven to 325 degrees. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble. In a medium saucepan, heat the water and 1 1/2 teaspoons kosher salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining 1/2 teaspoon kosher salt.

In a medium bowl mix together the the chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and mix well. Refrigerate until slightly chilled.

To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with green onions. Serve at room temperature.

Cook's Note: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.
Merry M in M

100s of Recipes were added today to the Alphabetical Recipe Indexes for
Recipes 2002
Recipes 2003
In the 2002 and 2003 alphabetical indexes there are lots of recipes that have the Weight Watcher Points calculated (using a Weight Watcher calculator.)

and
Recipes Dec 2007
This index has been updated through December 8th.

Hello Nancy & Gang,
Thanks to Kotton MN for that yummy Vegetarian Chili recipe-that is one I will love making.

Jackiet LA-I loved the Western Omelet recipe-could you please post more of those from your cookbook for us?

Kathy in FL-This is a recipe I adapted after trying a really blah party sandwich at a luncheon. It got my brain humming (or smoking-lol) to come up with something yummy. It has always been well received at parties, so please, let me know how it does if you decide to use it. You can easily substitute chicken or ham finely chopped for the bacon in this and I served it at a bridal shower in baked phyllo cups with additional pimentos and green onion tops-chopped for garnish. I was a hit. Enjoy

Tea Party Sandwiches
2 loaves of party bread (I use 1 each white and wheat)
2-8 oz cream cheese-soft
1 jar Hormel bacon bits
4 green onions-chop very fine (use tops)
4 oz jar diced pimentos-drain well
1/2 c shredded cheese (I have used cheddar, mozzarella or Monterey Jack)
1/4 t garlic powder
1/4 t Lowry's seasoning salt
Fresh ground black pepper to your taste

Mix all ingredients except the bread well. Cover and chill at least 1 hour. Make up sandwiches and place on pretty serving tray.

This is one of my 3 yr old nephew's favorites, and is easy fanytimes.

Coconut Clouds
1 bag jumbo marshmallows
6 oz white chocolate chips-melted
1 bag coconut-toasted (I use Mound's)

Melt chips and toast coconut light brown. Dip marshmallows in chocolate and roll in coconut. Put on wax paper to cool a bit, but we like them while warm and squishy!!! I have added a drop or two of peppermint extract to the chocolate and it was good for the holidays, but be careful not to add too much. I added a drop, stirred with a spatula, tasted, and adjusted one drop at a time. I am going to try pineapple, orange, and strawberry extracts as well. Enjoy.
Mimi ^..^

Pecan Teasers
6 slices thin, crisp-cooked bacon, crumbled
1/4 cup chopped pecans
1/2 cup grated sharp cheddar cheese
1/2 tsp grated onion
1/4 cup mayonnaise
1/4 tsp salt
6 slices bread, crust trimmed

Combine bacon, pecans, cheese, onion, mayonnaise and salt in a bowl; mix well. Cut each slice of bread into 4 squares. Spread each square with cheese mixture. Place on baking sheet. Bake at 350 degrees until lightly browned.
Yield: 24

Piquant Ham Canapés
2 cans (4-1/2 oz each) deviled ham
1/4 cup pickle relish, well drained
1/4 cup ketchup
12 slices bread, cut into triangles
Parsley sprigs

Combine deviled ham, pickle relish and ketchup in a bowl; mix well. Refrigerate until chilled or ready to serve. Spread ham mixture on triangles. Garnish with a parsley sprig.
Makes 24.

Crab Puffs
4 English muffins, split
2 cans (6 oz each) crabmeat, drained and flaked
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tsp spicy brown mustard
4 scallions, thinly sliced
1/8 tsp black pepper

Preheat broiler. Place muffin halves on a cookie sheet and lightly toast under the broiler. In a medium-sized bowl, combine remaining ingredients; mix well. Spread mixture on muffin halves. broil 4-6 minutes, or until slightly puffed and golden brown. Serve immediately.
Spread the same crab mixture on crackers and bake.

Swiss Asparagus Log
11 oz can cheese soup
1 lb loaf French bread, unsliced
1/4 cup milk
6 oz can crabmeat
1/2 tsp dill weed
15 oz can asparagus spears, drained
4 oz Swiss cheese

Slice approximately 1" off top of bread. Make a 1" slit in loaf lengthwise. Combine soup and milk. Press liquid out of crabmeat. Add crabmeat and dill weed to soup. Place bread on a large sheet of aluminum foil. Spoon cheese mixture on top of bread. Place asparagus spears diagonally across cheese mixture. Top with slices of Swiss cheese. Pull up sides of foil to form a basket. Do not cover top of loaf. Bake at 350 degrees 8 minutes or until cheese melts. Slice with a serrated knife.
Ten servings.
Corinne, Murrieta, CA.

Last year I made this for Christmas morning. I made it the day before, put in fridge wrapped in clear wrap.
This is easy to make.

Raspberry Jelly Roll
3 eggs
1 cup sugar
1/3 cup water
1 tsp Watkins Vanilla
3/4 cup flour OR 1 cup cake flour
1 tsp baking powder
1/4 tsp salt
powdered sugar
2/3 cup raspberry jelly, jam, or use strawberry
Heat over to 375º. Line jelly roll pan with parchment paper, aluminum foil or waxed paper:; generously grease paper. Beat eggs in a small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder, and salt, beating just until batter is smooth. Pour into pan, spreading to corners.

Bake 12 - 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wile rack at least 30 minutes.

Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

Tomorrow egg nog.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Watkins has 4 new all-natural pure extracts, and they are on sale.
#00395 Pure Lemon #00392 Pure Orange #00394 Pure Peppermint #00391 Pure Almond

For every Watkins order placed before 12/20 your name goes into the pot for 1 or 2 hard backed books I am giving away.

This is in response to a request from Faye in the Dec 5th newsletter for the recipe of Paula Dean's Gooey Coconut Cake. I searched on the internet and was unable to come up with the recipe. However, I did find 2 other Gooey Cakes from Paula; I found them at:

http://llcskitchen.blogspot.com/2006/05/lemon-gooey-butter-bars.html

Lemon Gooey Butter Cake

For the Cake:
1 (18.25 oz.) box of lemon cake mix
1 egg
1/2 c. (1 stick) butter, melted

For the Filling:
1 (8 oz.) pkg. cream cheese, softened (I used mascarpone)
2 eggs
1 tsp. pure vanilla extract
1 (16 oz.) box confectioners' sugar
1/2 c. (1 stick) butter, melted
2 lemons, zested and juiced, you should get approx. 1/4 c. juice

Preheat oven to 350ºF. Lightly grease a 13 x 9 x 2 inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar, lemon zest and juice and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. "Don't be afraid to make a judgment call on the cooking time, because oven temperatures vary. You want the center to be a little gooey, so don't bake past that point!" Remove from oven and allow to cool completely. Cut into squares, serve plain or with a dollop of whipped cream.
Source: Paula Deen

Peanut Butter & Chocolate Gooey Butter Cake
http://llcskitchen.blogspot.com/2006/05/lemon-gooey-butter-bars.html

It's an excellent recipe when you don't overbake it and use ka-ka'd peanut butter. :D

1 devil's food cake mix
1 egg
1/2 c. (1 stick) butter, melted
1 (8 oz.) pkg. cream cheese, softened
3 eggs
1 c. creamy peanut butter
1 (16 oz.) box confectioners' sugar
1/2 c. (1 stick) butter, melted
1 tsp. vanilla extract

Preheat oven to 350º F. Lightly grease a 9" x 13" x 2" baking pan (I always use a glass Pyrex dish) with butter. In a mixer, combine the cake mix, egg and butter until it forms a ball. Press this mixture into the bottom of your baking pan.

In same mixer, beat the cream cheese until it's good and soft, add the eggs, peanut butter, butter and vanilla. Mix well. Slowly add the sugar until it's just combined. Pour over the cake layer and spread until it's even.

Bake for 35-45 minutes. Your cake should look "done" around the sides only and the middle should look, well.. gooey.
MarilynJ from Michigan

Hi Nancy,
I was having a senior moment when i sent you the recipe for the "No Brainer Cookie". I forget to tell you that I did not use nuts in the recipe as my grandson does not like it. Instead I used 3/4 cup chocolate chips and 1/4 cup of skore bits. Today I made it with with the above and some sliced almonds. It was a big hit too.
I just wanted everybody to know that you can use any variation you have handy in your kitchen.
Thanks.
Agnes, Ottawa, Canada

Celebrity Chef Connection
http://www.celebritychefconnection.com/Current%20Show.htm

This is in regards to the Hot Dog Bun Pudding/Custard recipe. I made this yesterday. It has a great taste, but I have a couple of questions about it. 1) When using the whole bun, is the top part of on the bottom of the pan or is it on top? 2) What size pan do you use? I remember seeing where someone used a 9x13, but that was when you separated the top from the bottom.

I added some cinnamon and pecans to mine.
Zelda in Kemp, TX

There was no name for the mini Ritz dipped in chocolate. Let me tell you if you are a chocoholic like I AM you will love them. My granddaughter is also one. She is coming in from Florida next week for an early Christmas and I am making these and chocolate dipped pretzels. Making a batch for her to take back to Florida. Make them you will love them.
Joan in IL aka Mom Raggs

Hi everyone
YaY!! Dallas Cowboys just won their game. I wasn't sure they were gonna pull it off. Neway, in the Saturday, Nov. 8th newsletter, our Watkins lady submitted a recipe that was her mothers. I have a question for her. When you are ready for the 3rd layer, do you pour that on while still hot? I think that is how it read, but just want to be sure. My SIL and I love these kind of jello dishes. Thanks in advance.
Shirley in Tyler, Texas

Just want to say thanks again Nancy for the wonderful job you do for us.

We are just one big happy family here. Bless you. The question I have for the great cooks out there is... I got sent two bread recipes that calls for dough conditioner and I have not a clue what that is , or if I can omit it and not mess the recipe up.. Thanks for all the help on this. Hope everyone had a Grand Thanksgiving !!!!!
Donna from Oregon

I am looking for A Chocolate Cake Recipe with vinegar and no eggs and also a n Esy Chocolate Frosting for it.
Thanks, Yolanda

Nancy,I want to wish you and each member of our great newsletter a Merry Christmas! I thought someone would like this recipe a cousin-in-law gave me. It's so good.

Mom's Lemon Fruitcake
3 sticks butter
1lb. light brown sugar
6 eggs
11/2oz.pure lemon extract
71/2oz. crushed pineapple (undrained)
4 cps all-purpose flour
4 tsps. baking powder
1/2 lb. candied cherries
4 cups chopped pecans
1 cup yellow raisins

preheat oven to 325°Grease and flour fluted tube pan. Cream butter and sugar. Add eggs one at a time, beating after each addition. Mix in lemon extract and pineapple. In a separate bowl, sift flour and baking powder together, slowly add to creamed mixture, and fold in candied cherries, pecans and raisins.
Pour batter into prepared pan. Bake 1 hour or until wooded toothpick inserted
in center comes out clean
Serves 12.
Helen in Mississippi

In 11/28/07 newsletter, Cindy in Neb asked about Lady Lock "pins". On the web, look under lady lock "forms", and there are plentiful sites where she can buy them. Hope this helps.
Kathy in GA

This is in response to Carolyn Rochester, New York. I have a Dyson and their is no static at all and it empties all out in an instant. I just hold mine over an empty grocery bag and press the button and presto it is done. No dust or anything gets in the air. Good luck,
Joy, Crystal MN

Easy Potato Casserole
1 8-ounce jar Cheez Whiz
1 8-ounch container sour cream
1 can cream of chicken soup
1 stick margarine
1 package frozen hash browns, thawed

Mix Cheez Whiz, sour cream, soup, and margarine in a large pan. Cook over medium heat until margarine is melted and ingredients are combined. Stir in hash browns and mix together. Pour into a 9 x 13-inch baking dish. Bake at 350 degrees for 45 minutes to 1 hour.
Yield: 6-8 servings

Thanks Nancy for all your hard work. May you be blessed.
Hope all have Merry Christmas and a Happy New Year
Peggy in Tennessee

I am looking for a recipe for Italian Cream Cake using a cake mix. Thanks.
Gail in Alabama

This is for Yolanda...she asked for a Chocolate Cake and Chocolate Fudge Frosting recipe. This one is very good. Sorry but I don't have a Chocolate Fudge Frosting recipe. This cake is wonderful served plain. Hope this what she is looking for.
Jane from NC

Chocolate Cake
3 cups flour
2 cups sugar
6 Tbs. cocoa
2 tsp. baking soda
1 tsp. salt
3/4 cup vegetable oil
2 Tbs. vinegar
2 tsp. vanilla
2 cups water

Add wet ingredients to the dry ingredients. Pour into a greased and floured bundt pan. Bake at 350° for 25 to 30 minutes.

For Nancy in MT. Here's another punch recipe. I used this for both of our daughters when they married and everyone loved this. Not sweet but so good.

1 46 oz. can of pineapple juice
1 2-liter bottle of diet Mountain Dew.
Do not use regular Mountain Dew as it does not taste as good.

Make an ice ring out of this mixture and serve ice cold. Very good. I bet adding white grape jice as Sandy in Missouri said would be good with this also.
Jane Ann in Alabama

for Anna 12/08
The fondant is for candy. I have made mints of different flavors and yes almond would work. I don't think you could cover a cake with it as it is very creamy and melt in your mouth. My favorite is mint then add a dab of dark chocolate on the top. I have also made balls c hilled them well and dipped in chocolate. You could add any flavor you wanted.
Barb in N CA

Re: How to wrap ear rings for Christmas.

for Boots in VA 12/09
Why not buy an inexpensive earring rack and then display them that way - maybe wrapping it in plastic before gift wrap sio everything stays in place. I was thinking about the upright clear plastic ones I have seen.
Barb in N CA

For Connie in Texas

Green Beans and Bacon
2 lbs fresh green beans (cooked ala dante)
12 strips of bacon slightly cooked
granulated garlic
4 tbls. melted butter
3 tbls. brown sugar

Steam beans ala dante. Make bundles, 10-12 per & wrap in bacon. Sprinkle
w/ garlic. Pour melted butter over & sprinkle w/brown sugar. Bake 350 degrees for 15-20 min. Halfway through pour juice over. Do this several
times.

Can be made w/out bundles. Just put beans in baking dish; sprinkle w/garlic, add butter & sugar & put bacon strips on top. Bake the same.
Carolyn in Syracuse

Hi Nancy this is for Betty in ME. I did a search and everything I read said that Wintergreen is the same as Checkerberry.

While many people confuse wintergreen with mint, they are not related in any way. Wintergreen has long been used as an herbal remedy for arthritis, swollen joints and sore muscles. It goes by many names: teaberry, Checkerberry, dearberry, spiceberry, boxberry, and even tea party. The latter refers to its use during the American Revolution as a substitute for heavily taxed British tea. Maybe she needs to try an Herbal Store.

Hope she finds what she is looking for and let us know what she is making. Happy Holidays to all. Pat, Magnolia, DE

Hi Nancy, I am so sorry to hear about your brother being so ill. I hope he is doing better and he will be in my prayers as well as you and the rest of his family! I have been really busy this week and I am just now catching up on all of the newsletters from the last week. *Whew* I am tired! *G*

This is for Mary in Newton Falls, OH asking about dried cherries. Mary, I have a recipe for what I would call trash if it weren't so great tasting!

Add together:
1 regular size bag of white chocolate chips
1 bag of dried cherries
1 of the smaller cans of mixed nuts

Just stir them together and enjoy! The wonderful thing about this recipe is that you can use the ingredients in any amount you want. If you like one ingredient more than another, just add more of that ingredient. No cooking, so easy and I can guarantee it will not stay around long. Some folks use dried cranberries instead of cherries and I guess you could use just about any kind of dried fruit. I use more cherries because that is my favorite. Bet this would go great in a gift basket too! Enjoy!

I heard a friend of mine telling the other night that she froze the trash (cereal appetizer treats) she made. That is the one with the cereals and other goodies that you find on the back of cereal boxes. I had never frozen it because I just assumed that it would be soggy. She told me she brought out a bag of the frozen trash (let it come to room temp), and took it to her daughter's house in Kansas for Thanksgiving. She said her husband kept asking her on the drive up to tell him where she kept it. She wouldn't tell him because he loves it so, and she said he would eat it all the time. She was concerned that he would "puff up" if he knew her secret hiding place. HA!!! She did say he ate nearly the whole bag while driving! So all of us have our little secrets and I have heard one of hers. HA! But it is good to know that trash can be frozen because I have thrown it away at the end of the season when we had eaten it until we were sick of it!

Well that is all I have to add. I want to wish you all a Merry Christmas and happy holiday season!
God bless, Sandi Hutson in Jasper, TX

Boots in Va. wanted ideas for wrapping/displaying the earrings she was giving her granddaughter. You might try putting them all on an earring tree. They come in many shapes, colors, and sizes. You can find them at Claire's, the icing, or any costume jewelry store in the mall. In the past, I have even seen them at Wal*Mart. They are relatively inexpensive. Good luck!
Make it a Merry one!
Lisa (East Texas)

To Pat in NC
Here is a great recipe

Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup milk
1/2 cup melted butter

Topping:
1/3 cup brown sugar
1/3 cup flour
1/4 cup melted butter
1 cup chopped pecans

Peel and cube the sweet potatoes. Boil them in water until they are tender enough to pierce with a fork. Drain and mash, In a large bowl mix the sweet potatoes, 1 cup brown sugar, eggs, vanilla, spices, milk and melted butter

Pour the sweet potato mixture into a buttered 2 quart casserole dish. Combine the topping ingredients and sprinkle over the sweet potato mixture.

Bake in a pre-heated 350deg, oven for 40 to 50 minutes, The center will be almost set when done, it will continue to set as it cools.
Connie in Pa.

This is for Carol in Illinois - Hope it's just what you were looking for. I haven't tried it but from what I read on site, many have and think it is "just like Tony's."

Tony Roma's Corn Fritter Casserole (Copycat/Clone)
2 boxes Jiffy Corn Bread Mix
1 (15 ounce can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste

Mix together the Jiffy mix, corn, eggs and milk. Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.

Melt 2 tablespoons butter in a skillet over medium low heat. Sauté onions and bell pepper until onions are transparent. Remove skillet from heat. Place chicken bouillon cubes in 1 1/3 cups water and dissolve. Preheat oven to 350 degrees F.

Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and sautéed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.
Susana in Louisiana

For Sherry who wanted a cobbler with a cake-like topping instead of a biscuit type. I've made many of these. Especially when my children were small. We favored peaches.
gramaj

Essie's Cobbler
1/4 cup Butter, softened
1 cup Sugar, divided
1 cup Flour, sifted
1/4 teaspoon Salt
2 teaspoons Baking Powder
1/2 cup Milk
1 29 ounce can Fruit, drained and saved
1/2 cup Fruit Juice

(I never measured fruit or juice, just used whatever was in the can)

Cream butter & 1/2 cup sugar.
Mix together flour, salt & baking powder. Stir in dry ingredients alternately with milk. Beat till smooth. Pour into a 2 quart Casserole Dish. Spoon fruit over batter. Sprinkle with remaining 1/2 cup sugar. Pour fruit juice over top.
Bake 45-50 minutes at 375 degrees.

Hi Nancy, I would like to bake the Pineapple Pecan Cake that Tona submitted. Can you tell me which newsletter it was in? I can't seem to locate it. Thanks, Joyce in Ky.

Hi Nancy and all,
I have a question concerning Thanksgiving. Somebody told me today that she had been told that you could fix stuffing in the crock-pot instead of the oven, but she didn't know about how long to cook it. This would certainly clear up some space in the oven for all of the other casseroles that the Holiday seems to call for. We make our dressing from scratch using the "dump" method. Just mixing until it looks okay!!!! LOL My husband is an excellent cook, and it is usually his job to make the turkey and dressing while I fix everything else. Has anybody made their dressing in the crock-pot, and if so how long did you cook it? Thanks in advance, because I am sure that somebody has an answer for this.
Karen, Il

A great cookie!
Oatrageous Cookies
Cream together 1/2 cup Each butter, peanut batter, granulated sugar and brown sugar (packed in cup to measure). Beat in one egg and 1 tsp vanilla. Add 1 cup flour and rounded half cup of oats. Stir in 1/2 cup chocolate chips or Reese's peanut butter pieces, and 1/2 cup chopped peanuts (optional)
Drop by teaspoonfuls onto cookie sheets and bake at 375 12 to 15 minutes. About 36 cookies.
Lois Kingston WA

For Cheryl in N.Ulsted, Ohio. I hope I have this right This is a very old recipe I had and sort of faded on the card.

Lemon Cake Roll
4 eggs, separated
1/4,c. sugar
1 t. lemon extract
1 T. vegetable oil
1/2c. sugar
2/3 c. sifted cake flour
1t.baking powder
1/4t. salt
confectioners sugar

Beat egg yolks until light and lemon colored. Gradually add 1/4c sugar, beat constantly. Stir in lemon extract, vegetable oil. Set aside. In another bowl beat egg whites until foamy, gradually add 1/2 c. sugar, beating until stiff but not dry. Fold yolk mixture into whites. In another bowl combine flour, b. powder, salt and fold into egg mixture. Grease a 15x10 rectangular jellyroll pan. line it with wax paper and grease and flour the wax paper. Spread batter evenly in pan. Bake 375 for 10 to 12 min. Sift confectioners sugar onto a linen towel. Put hot cake on this trying to keep in one piece. Peel off the wax paper and roll cake with towel and set aside to cool.

Prepare filling.
1 can condensed milk
1/3 c. lemon juice
1 to 2 t. grated rind of lemon
5 drops yellow food color
1 container cool whip, thawed
mix all of this
Mix 1/2 c. flaked coconut
1/2 t. water
1 to 2 drops yellow food color
Put this into a baggie and shake to color the coconut.
When cake is cool, unroll and spread 1/2 of the filling on cake and roll. Then put remainder on outside and sprinkle colored coconut all over the roll.
Refrigerate

I think when I made this 100 years ago I put all the filling on the inside of roll and put some extra cool whip outside and then sprinkled coconut on that. Just try it the way you think it would be best and I hope this turns out for you. I may even try to make it again.
Bobbie in NC

RE: Mashed Potatoes
Another opinion: mashed potatoes. I never use "real" spuds, I just use instant. Just use a good brand then use salt pepper, and real butter (tastes better anyway). Now use chicken stock instead of all water and use evaporated milk instead of regular. I have to cook the holiday meals for my family and I need all of the shortcuts that I can find that are good.
Phil in Waxahachie, TX

I haven’t had time to join in sharing recipes for some time now. Please find a few of my favorite crock-pot recipes. They are for anyone who would like to use them.
Debbie

Slow Cooker Taco Soup
1 pound ground beef, browned and drained
1 onion, chopped (I usually sauté my opinions with my beef.)
1 (15-ounce) can chili beans
1 (15-ounce) can kidney beans with liquid
1 (15-ounce) can whole kernel corn with liquid
1 (8-ounce) can tomato sauce
2 cups of water
1 (28-ounce) can diced tomatoes with juice
1 (4-ounce) can diced green Chile peppers, undrained—adjust to your taste

1 envelope of dry taco seasoning mix

Place browned and drained ground beef, onion, chili beans, kidney beans, corn tomato sauce, water, diced tomatoes, green Chile peppers and taco seasoning mix in a slow cooker stir and cook on low setting for 8 hours.

Serve topped with corn chips or Doritos, shredded cheddar cheese and a dollop of sour cream.


Barbeque Spareribs
(slow cooker recipe)

4 pounds country-style spareribs
1 Tablespoon soy sauce
1 10 1/2-ounce can condensed tomato soup
1 Teaspoon celery seed
1/2 cup cider vinegar
1 Teaspoon salt
1/2 cup brown sugar
1 Teaspoon chili powder
Dash of Cayenne pepper

I always brown my ribs in the oven on the roasting pan and drain the fat. Layer spareribs in slow cooker. In a mixing bowl, combine tomato soup, vinegar, brown sugar, soy sauce, celery seed, salt, chili powder and pepper. Pour over spareribs. Cover pot and place on base. Heat at setting # 31/2 for 6 to 8 hours. Skim fat from Juices before serving. Keep warm for serving at Setting #2. Makes 4 servings.
Beef Pot Roast
(slow cooker recipe)

3 1/2 to 4 pound beef chuck or blade roast.
1 tablespoon dry minced onion
1 teaspoon seasoned salt
1 teaspoon seasoned pepper

Place roast in slow cooker. Sprinkle with minced onion, seasoned salt and pepper. Cover pot and place on base. Roast at setting #3 1/2 for 7 to 9 hours. Meat juices may be used for gravy. Keep warm for serving at setting #2. Makes 6 to 8 servings.

Brunswick Stew
2 (15-ounce) cans cream style corn 1 small can Castleberry pork barbeque
2 (15-ounce) cans diced tomatoes 1 large can chunk chicken
1 small can Castleberry beef barbeque

Mix ingredients and cook in crockpot on low 5 hours on 3 hours on high.

Crock-pot Hamburger Casserole
2 large potatoes – sliced
2 or 3 medium carrots—sliced
1 small can English peas - drained
3 medium onions—sliced
1 1/2 pound ground beef—browned
1 (10-ounce) can tomato soup
3 stalks celery—sliced (I omitted.)
1 (10-ounce) soup can of water

Mix soup and water. Place other ingredients in crock-pot in order by first column down and then second column down. Pour soup over the top of casserole and cook on low 4 to 6 hours.

Sunday Lunch Made EASY
Scrub and prick potatoes. Coat potato with butter or oil (may roll in salt). Wrap in tin foil and place in crock pot. To finish your meal, you may season chops, chicken or steak however you choose to, wrap them individually in tin foil and lay on top of potatoes. Add 1/4 cup of water in crock pot and cook on High or 3 to 4 hours.

Easy Chili in the Slow Cooker
2-pounds ground beef, browned and drained
1 32-ounce can tomato juice
1 package dry onion soup mix
3 tablespoons, chili powder
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients into crock-pot (I preferred the slow cooker at setting # 3 1/2.) Cover and cook on low 10 to 12 hours on high 5 to 6 hours.
Debbie Y

Nancy and Nancylanders: This is for Connie in TX to consider regarding her request posted in the Saturday, 12/8/07 newsletter for Green Bean Bundles. I've used this recipe with much success for several years and always get requests for the recipe from both family and friends. I have had difficulty finding the first ingredient (vertical packed green beans) so I sometimes select the straightest beans from cans of whole green beans or use fresh green beans blanched in lightly salted boiling water for 3 to 4 minutes.
Mr. Myron Drinkwater - Lake Forest, CA

Green Bean Bundles
3 (15 oz) cans vertical pack green beans, drained
6 slices bacon, cut in half
1 cup brown sugar
1 cup melted butter
1 tsp garlic salt or powder
1 tsp soy sauce

Arrange about 8 green beans together in a bundle then wrap with 1/2 slice of bacon and secure with a wooden toothpick. Place the bundles in a 13 x 9 x 2-inch baking dish or pan. Mix together thoroughly the remaining ingredients for a marinade and pour over the green bean bundles. Cover with plastic wrap and refrigerate over night. (Best if turned several times to thoroughly cover the bundles with the marinade.) Remove the bundles from the refrigerator and spoon marinade over each of the bundles a few times while the oven is heating. Bake, uncovered, in a preheated oven at 350° for 30 to 40 minutes, depending on how well done you want the bacon. Turn the bundles after 15 minutes to get the bacon cooked evenly. Yield: about 12 servings

The same or very similar recipe was sent in by Mimi ^..^

For Yolanda (Newsletter 12,8,07) The cake you are looking for is called

WACKY CAKE
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.
Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Kath in Kansas

Connie in Tx. was asking about green bean bundles. I just watched Paula Deen cook this recipe with her two sons on one of her Holiday specials. She blanched the beans then wrapped the bacon strip around several of them. I don't remember a glaze going on them though as I think she just sprinkled with kosher salt and olive oil. I think it was her Southern cooking holiday special. If you look up the recipe on Food Network you should be able to find it.Linda Boyles, Fairborn Ohio

I also have the Bissell "Perfect Sweep" that Kim from Canada wrote about. I love it. Perfect to use in between deep vacuuming. So much easier to get out than my big vacuum, especially for smaller pick up jobs. I feel confident these kinds of vacuums are still readily available for purchase.

Since I rarely post, I would like to take this opportunity to wish all Christians in this group a very Merry Christmas. Since I am not familiar with other religious holidays, I would like to say "Happy Holidays" and apologize that I do not know what your religious holiday is called. Also, a very Happy New Year goes out to each and every one of you.
Dar in Iowa

In the Dec. 8 n/l
Robert's wife said:
How do you keep a pumpkin roll from cracking. I've really researched this and it still cracks.
thank you, Roberts wife in Ohio

Robert's wife, are you putting the roll out on a kitchen towel spread generously with powdered sugar? This helps because you can use the towel to help you "roll" the pumpkin roll into the round shape. Of course, this has to be done while the pumpkin roll is just out of the oven. Spread your kitchen towel generously with powdered sugar where the roll will be. When it comes straight out of the oven, invert the pan quickly onto the towel and immediately fill it and roll, with the help of the towel.

It will most likely still crack some, but keep the towel around the roll still as it cools. Somehow this helps the roll to go back together. Also, you can always spread some powdered sugar generously over it to cover up the cracks. Or some topping. Don't "spaz" out if it's not perfect. No one cares; just so it tastes good. I have done this another way, too. I have rolled the pumpkin roll, unfilled, in the towel for exactly 20 minutes, unroll it, fill it, reroll it, without the towel, and it did not crack as badly. Try both ways to see which one you like better. Enjoy the adventure!
p.s. What is your name? :-)

To Judy in AL I made the Lemon Dessert Roll this weekend. It is very good. The only additional thing I did was finely grate the lemon rind and include it along with the juice of 1/2 of a lemon. Thanks for a good recipe.
Barb in OKC

For Sue who was looking for cookie recipe ideas for her cookie exchange in the Dec. 8th newsletter here is a recipe that I made up by putting two old recipes together and it has become a favorite for many. We were dairy farmers before we retired and moved to town and milked Holstein cows. That is where the name comes from as the black and white combo reminds me of our cows.

Holstein Cookies
6 ounce package chocolate chips
1 cup chopped pecans
1 cup soft butter
2/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups flour

Melt chips and fold in pecans; set aside to cool. In mixing bowl combine butter, sugar, salt and vanilla; beat until creamy. Gradually beat in flour. Divide dough into 2 equal portions. Beat chocolate/pecan mixture into one portion. Take a portion of each dough ( one white and one chocolate) and roll into a short log; braid logs together. Pinch of a portion and roll into a ball. Place onto ungreased cookie sheet and flatten with a glass dipped in sugar. Bake at 350 degrees for 10 - 12 minutes. Makes about 4 dozen.
Marilyn in Mn

I don’t care for fruit cake as such but I do love these cookies with my coffee. I take these to the office and everyone always compliments how good these are even though they don’t like fruit cake.

Fruit Cake Drop Cookies
1 Stick Margarine or butter
1 cup light brown sugar, packed
4 eggs
1/2 cup bourbon (or can replace with apple juice, orange juice or other liquid)
3 teaspoons soda, dissolved in 3 tablespoons of milk
3 cups plain flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
1 lb dates, chopped
1 lb. candied cherries, chopped (½ green and ½ red)
1/2 lb. candied pineapple, chopped
1/2 lb. mixed candied fruit, chopped (I don’t care for the mixed fruit so I
increase the cherries and pineapple by this amount)
1 lb. golden raisins, chopped (I prefer to use the dark raisins)
4 cups pecans, chopped

Sift together flour and spices. Mix ¾ cup of flour mixture with chopped fruit and nuts. Cream margarine (or butter) and sugar. Add eggs, one at a time. Mix bourbon and soda-milk mixture. Add remaining flour mixture. Fold in fruits and nuts mixture. Drop batter in teaspoonfuls on greased cookie sheet. Bake at 300 degrees for 15 minutes. Remove from cookie sheet and cool.
Will keep indefinitely in tight containers. Before Christmas I double this recipe, use pretty candy tins, and enjoy giving as gifts.
Phyllis W

My continued prayers for your family, Nancy and hope things are better for you all.

Merry MN-thanks for the wonton recipes-these are crisp recipes and a nice change from the savory ones.

Corinne CA-thank you, also-I love spinach dip and this sounds yummy in wontons!

Marilyn in OH-Chocolate Custard Pie bakes at 325*. It was originally cooked on a wood stove, and my mother "adapted" it.

Evelyn in S E TX-I forgot to convert this. 1 lb sugar = 2 cups.

Barb-San Diego-DUH-I got fat fingers with this one-lol. The Cow Pies use 1 lb of chocolate bark and the raisins are optional.
Mimi ^..^

Hello Nancy and all Nancylanders,
Well, another cold day here in Wisconsin - temp is 0.
This is for Helen in Omaha,NE - the recipe I sent in for the Cream Cheese Bars is in the November 27 issue- and please keep them refrigerated after you make them. Don't remember who asked for this but Tona's Rave Cake recipe is in two different issues - November 7th and November 26th.

Hope everyone is having the best of luck with getting their Christmas baking and shopping done. I'm trying to make my sister a homemade quilt for Christmas and have lottsa help from my two kitties lol. Toby (my big boy) thinks I sew with yarn just for him to play with and Toots(little female) thinks I use stick pins with large colored heads just for her to pull out of my material. When I lay the pieces out on my bed to form a pattern I want both
cats think this is for them to roll around on and mess pieces up as much as possible lol.

Sorry this is so long but I have to tell everyone what those two rascals did the other morning. I had too much flour for my canister so put 4 cups in large bowl and left it on the cupboard. In the morning I woke up at like 5am to a thump - thought nothing of it and went back to sleep. Got up at 7 am and came out in the kitchen to find both cat's ROLLING in the flour on my kitchen floor!!! As soon as they saw me they ran downstairs. What a mess that was to clean up. Have a great day all.
Dianne in Wisconsin

Dear Nancy,
I really love all the care and giving you and the ladies offer in your newsletter. I am having a problem though. I used to get your newsletter each day it was published. I recently changed from dial up to DSL and cannot seem to get signed up for the letter. The only thing I did was change my email address. I signed up under the new address but have yet to receive a letter in my email. Would appreciate any advice you can give me to get me back in the swing of your delightful newsletter. Love Siggy and Ditto. We have 11 cats. They are supposed to be outside cat but each time the door is opened they try to become house cats. Thank you for any help you can give me.
Joyce H

Boots in Va is looking for a way to display or present a collection of vintage earrings she bought for a gift. I recently bought these jewelry organizer trays that fit into a bureau drawer. They stack one on top of the other. I bought them at Linen's and Things. Bed and Bath may also have them. I love them! They have see through plastic tops and the organizer trays are covered in an imitation velvet and have various configurations for all types of Jewelry. I bought four of them, 2 just for earrings. I've seen them in catalogues , but can't think of which ones.
Margo/Boston

Hello to all. I am looking for a recipe for Cinnamon Biscuits. My daughter loves them. I have bought them off of the Schwan's truck in the past, but they haven't carried them for years now. About a year ago I found the White Lilly brand in our local grocery store. But they no longer are making them.
Thanks in advance.
Lisa in Ms.

RE: It was a recipe using those Old Fashion Creme Drops candy. I bought 2 bags of them wanting to make that recipe….Shirley/ Tyler, TX

I have two recipes in my file – one is (mine) PeggyNELA and one of Peggy TX

Peanut Butter Crème Drops (Submitted by PeggyNELA)
From Glenwood ER nurse, West Monroe LA

1 package Crème drops (Crème drops have white center with dipped chocolate coating, cost 99cents)
1/2 cup peanut butter
Melt enough to mix. Put in pan and cut.

Chocolate Drop Fudge (recipe #2 submitted by Peggy, East EX)
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.
From files of PeggyNELA

Rave Cake
1 box Duncan Hines yellow cake mix
1 small pkg INSTANT coconut pudding
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
1 1/3 cups Baker's angel flake coconut
1 cup nuts, chopped (your preference)

Beat the eggs first, the add the cake mix, pudding mix, water and oil. Blend on medium speed for 4 minutes. Fold in coconut and chopped nuts. Pour batter into a pam sprayed 10 inch angel food cake pan. Bake at 325º for 1 hour. Cool on rack for 15 minutes, then remove from pan and set on a cake plate.

Coconut Cream Cheese Frosting
1/3 cup butter
2 - 3oz pkgs cream cheese
1 lb bag powdered sugar
4 tsps milk
1/2 tsp coconut flavoring

Beat the butter and cream cheeses. Alternately add milk and powdered sugar, beating well after each addition.
Add coconut flavoring. Frost tops & sides of cake and sprinkle with 1-1/2 cups of flaked coconut.

NOTE* Can lightly color the frosting with 3 drops yellow food coloring and can also brown the coconut before sprinkling over cake.
Tona in Bama
Mimi ^..^

This recipe was also sent in by Jane Ann in Alabama

*This may be a repeat recipe.  I could not remember if it had been posted before.

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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