CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

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

I read this today, and thought you might like to read it to.
Chocolate Cutouts: To decorate a cake, melt 1/2 cup chocolate chips over low heat, cool. Spread 1/8" thick on waxed paper; chill. Cut out shapes with small cutters; peel of paper, and place where you want them

Holiday Eggnog
4 eggs
3 cups milk
1 can sweetened condensed milk
1/2 tsp Watkins Vanilla
dash salt
dash Watkins Nutmeg

In a large bowl, beat eggs. Gradually beat in remaining ingredients except nutmeg. Chill. Garnish with Nutmeg. Store leftovers covered in the refrigerator.
Use only clean, un cracked Grade A eggs. ( I buy my eggs at a health food store.)

For substitution of raw eggs; you can use 1 cup pasteurized egg product or 1 cup egg substitute.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free 888-965-7070 eastern time

On my website there are 11 unadvertised specials including roasted garlic snack and dip seasoning, cinnamon cocoa, traditional cider brew, and more - all on sale!!

Boots in VA~ What I'd do to display your many pairs of earrings as a gift would be to: First, lay them all out temporarily to make a triangular shape, allowing for a good-sized plain border around it--to determine the amount of (black ?) Velvet or Felt needed to purchase.

The end use of that rectangular piece of cloth will be earrings inserted (thru) to fill up a triangular Christmas tree shape in middle of it--to have them display as colorful *Christmas Tree Ornaments*. If you've a sparkly pin or broach, that could be the 'Star' on treetop. And, its trunk & tub base could be anything colorful glued onto the cloth--shaped out of construction paper or felt, for instance. (I see it in my mind's eye--hope these directions are as clear.)

Unless you're lucky to find a box the exact size of the cloth background, you'll probably have to cut up a cardboard box & tape sides to have the 'tree picture' fit well and lay flat within it. And, putting crumpled-up tissue paper on top will keep the display immobile, tightly on box bottom. Then wrap as a usual gift. Have fun whatever you decide to do!
~Carol/SoCal

Mail addressed to 'Any Wounded Soldier' will be returned or thrown out
http://www.azcentral.com/news/articles/

Hi, Nancy! I hope you and your furry babies are doing well. Your brother is in my prayers.

In the 12/10 newsletter, Lynn in KY was having trouble with odors in her Pyrex carrier. Lynn, I recently had a problem with onion smells permeating through my freezer and it got into an unopened 5 lb. bag of flour. YUCK! I cooked the onion and put it back in the freezer to get rid of the cause of my problem, then I opened the flour and put it in a large plastic canister. I put some unused coffee grounds (regular, not instant) in a jar and stuck that jar down in the flour canister, in the middle of the flour. I left it alone and came back to it about 5 days later, and the onion smell was GONE! You may try using unused coffee grounds for that smell from all the lids at your Advent dinner.

Now for the smoky smell on your silicone bakeware. My friend's brother is a very heavy smoker and when he had to move into a nursing home, my friend gave me some cassette tapes from his home. I know the smoky smell you are talking about. AWFUL! We put the tapes in our unused greenhouse (this was during the Summer and we just use the greenhouse for the plants during the Winter) and let the sun "cook" the stench out of them. We all but forgot about them and after a couple of months or so, the smell was gone completely. If you have a place where the dish can be left undisturbed, where the sun can help you with it, this idea may help.

Also, Sybil in FL was wondering if anybody felt guilty about using paper plates. I don't. I figure, they are there as a matter of convenience. It's more important to spend time with loved ones than to spend time in the kitchen washing fine china instead of visiting. Just my 2 cents!

Hope all in the family are doing well and that all will have a joyous, very Merry Christmas and a wonderful new year!
Sharon in Texas

I am baking for Christmas and I tried this recipe simply because it said that it freezes well. Turns out, they're delicious, and I have just baked my second batch.

Chocolate Butterscotch Chip Cookies
1/2 cup butter
3/4 cup brown sugar (lightly packed)
1 egg
1 tsp vanilla
1-1/4 cup flour
1/4 tsp salt
1/2 tsp baking soda
3 oz chocolate chips
3 oz butterscotch chips

Preheat oven to 375 degrees. Use blender to cream butter and sugar. Add egg and vanilla, mixing well.
Gradually add flour, salt and baking soda. Stir in chips by hand. Bake 10-13 minutes, being careful not
to overcook.
Korena in Canton

Nicol in MS in Dec 10 newsletter-- You asked if bread needed to be served with a breakfast quiche. I make a quiche that includes seasoned croutons cheese, ham and eggs and I do not think that bread is needed with mine. I like to serve fruit and coffee, glass of juice or milk with it. It makes a full meal. I do not know what kind of quiche you are doing but if it is primarily eggs and a meat perhaps a muffin would be good.
Marian in ND

Not all the messages were posted to the newsletter today. I had some messages get caught in my inbox and several had to be deleted. If you haven't seen your message posted, please post it again. I have no idea which messages did not make it through.
Nancy Rogers

Re: Using Paper Plates
Well I DO use paper plates but do NOT feel guilty about them LOL! And I also wonder: does anyone else use their GOOD silver, porcelain, dishes, just for themselves? I started using my 'good' stuff a few years ago and now when I make myself a cup of tea/coffee out comes the silver and I I serve myself from the very best cups etc. A lot of it has been handed down to me from my grandmas/great aunts etc (I'm 65)
who only used them for company. Just a wondering if anyone else does also *grin*
Sybil from Quebec

Hello Nancy, this is for Sybil in FL. I use paper plates for every single meal at my house. When I have company I just use prettier paper plates, I have never had anyone say anything about them just that they enjoyed the meals.
Leslie from TX

I made this tonight and it is simple to make and I thought very good.

Banana Spice Bread
Preheat oven at 350 degrees.

1 package (18.25 oz) spice cake mix (I used Duncan Hines brand)
1 package (3 oz) instant banana cream pudding & pie filling (I used Jello brand)
1/2 cup milk
1/2 cup vegetable oil
2 ripe bananas (mine were about medium size and ripe but not overly ripe)
4 eggs
Pecans (chopped) to sprinkle on top prior to baking

In a large bowl, combine the cake mix and pudding mix til blended. Add the milk, oil, bananas and eggs and mix well.

Pour into 2 large or 4 small greased loaf pans (I used Pam). Sprinkle chopped pecans on top.

Bake at 350 degrees for about 40 to 45 minutes or until toothpick (I use a wooden barbeque skewer) inserted in the middle comes out clean. Remove from oven, cool about 5 minutes and remove from pans onto a wire rack. I always wrap mine in foil while still a little warm.

These would make nice Christmas gifts and I plan on giving these away for Christmas wrapped with a bow on top.
Phyllis in KY

To Tony in Bama re Marinated Shrimp Appetizer Dec. 11, 2007: Do you think you could use already cooked shrimp that you buy frozen? How would you go about that? In other words, I’d love some kind of a recipe where you use frozen shrimp & just marinade it and serve it cold.
You’re a doll, Nancy. Thanks for all you do. Blessing to you, your family, and your little ones.
Anna

Chocolate Vinegar Cake
1-1/2 c sifted flour
3 tb baking Cocoa
1/2 ts Salt
1 tb Vinegar
1 c Water
1 c Sugar
1 ts Baking Soda
1 ts Vanilla Extract
5 tb Butter Or Regular Margarine

MOCHA CHOCOLATE FROSTING
1-3/4 c Confectioners' Sugar
3 tb Butter Or Regular Margarine
1/2 ts Vanilla Extract
3 tb Cocoa; Baking
3 tb Coffee; Brewed, Hot

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in
pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.

MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth.

NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it.
Chris in California

This is a great

Fruit Salad Recipe
1 small instant vanilla pudding mix
1 large can chunk pineapple (save juice)
2 can's fruit cocktail (drained)
1 can mandarin orange slice (drained)
1can sliced peaches (drained)
Mix pineapple juice with pudding mix, add all other drained fruit.
Pour in a bowl and let set overnight .
Enjoy! Helen in Mississippi

Hello Nancy & Gang,
Hope all is well with the group. I enjoyed the note and recipe from Ditto & Siggy's Uncle Joe -please, post more of your recipes as you have time, and chat with us anytime!

I have a great recipe for an appetizer using 1/2 c crumbled goat cheese. We do not care for it. Could another cheese be used in it's place? If so, which one and how much?

I made the Lemonade Scones and put them in a gift basket item along with a small jar of homemade strawberry preserves, a nice tea towel, nice mug and some gourmet coffee for my sisters last year along with a "coupon" for another batch later. It was a hit.

Mexican Macaroni and Cheese
4 servings 30 min
8 oz nugget or spiral pasta
1/2 red bell pepper
1 can sliced olives-rough chop
1/2 to 3/4c milk or half & half
1/2 t salt
dash of pepper
dash of garlic powder
dash of cumin
1/2 c green onions-chopped (save about 1 T for top)
1 can green chilies-drained
6 oz shredded cheese
Paprika

Cook pasta, onion, and pepper until pasta is done-drain. Add remaining ingredients to saucepot except milk-stir. Add milk a little at a time until desired consistency and cook low 5 minutes stirring until cheese melts. Taste and adjust seasonings as needed. Bowl up and dust top with paprika and sprinkle on a bit of green onion. Great with grilled chicken and tortilla chips.

LEMONADE SCONES
3 c self rising flour
1 c cream
1 c lemonade-room temp
strawberry jam (I use homemade)

Mix all ingredients into a dough with hands and knead on floured surface-do no over knead. Break off small handfuls and spread close together on sheet. Bake 425* for 10-15 minutes. Serve warm with jam.

Snowflake Creme Corn
1 bag microwave popcorn
7 oz marshmallow cream
1 tube mini M&M candies (check out aisle)

Heat oven 325*. Spray cookie sheet. Cook popcorn. Empty crème in microwave bowl and nuke HIGH 2 min-stir after 1 min until melted. Spoon crème into large bowl and add only POPPED corn-no old maids. Stir gently to coat, spread on sheet, and sprinkle with candies. Bake 10 min-stirring after 5 min until marshmallow crème is dry. Cool completely on cookie sheet on rack. Break up in large pieces after 30 min.

ANTIPASTO SQUARES
45 min 6 servings

2 crescent rolls
1/4 lb ham-thin
1/4 lb Swiss cheese
1/4 lb hard salami-thin
1/4 lb provolone cheese
1/2 pack pepperoni-thin
1 jar sweet roasted peppers
3 green onions

1 can black olives
1 egg beaten

Spread a can of rolls in 13x9 then layer ham, provolone, pepperoni, salami, Swiss, peppers, onion and olives . Top with other rolls and seal. Brush top with egg and bake 15-20 minutes or until golden. Cut and eat warm or cold.

*This is a really good dish and a crowd pleaser! I always have to double it when I make it.
Mimi ^..^

On Sunday we went to a restaurant called Hoss's near West Chester Pa. and had the best Potato Soup.
I cannot figure out why it was yellow - did have bacon bits in it but my potato soup is always white. Would love to have a clone for this recipe if anyone has one.
Thanks in advance. Doris - De.

I have a question regarding this recipe. Is the peanut butter necessary or can something else be substituted for the peanut butter?
Barbara Ann in SE Texas

Hi Nancy and Recipe Lovers! This is an easy cookie recipe that I just got. I had some of these cookies at work! They are wonderful! I am going to make some this weekend!
Jen G In WV

One Cup of Everything Cookies
1 C. butter softened
1 C. brown sugar
1 C. white sugar
3 eggs
1 C. peanut butter
1 C. chocolate chips
1 C. flour
1 T. baking soda
1 C. oatmeal
1 C. raisins
1 C. pecans - chopped

Preheat oven to 350° F. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by tablespoonfuls on cookie sheet and bake for 10 minutes. Makes approx 9 dozen.

This is for Jinni who was asking for a persimmon or plum pudding recipe. I found this recipe on the White Lily Flour website.
Ann in Jacksonville

Persimmon Pudding
1 quart fresh persimmons
3 large eggs, lightly beaten
1 1/4 cups sugar
1 1/2 cups White Lily(r) All Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, melted
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 cup raisins, optional
1 cup chopped pecans, optional

Preheat oven to 325 degrees. Over a large bowl, press persimmons through a colander to remove skin. Makes approximately 2 cups of persimmon pulp. Stir in the remaining ingredients. Pour mixture into a 9x13 inch baking pan. Bake for 1 hour, or until firm. Serve warm, topped with whipped cream.

TIP: Persimmons are bitter until they are fully ripe, so make sure you use very soft fruit with wrinkled skins.

Hi !
Is there a rule of thumb for how far in advance cookies, candy and fudge can be made and stored for Christmas? I'm never sure about how soon to make it, therefore I wait until the last minute and am always rushing. Thanks for your help.
Marie-Pembroke MA

I wanted to make the recipe today "Mom's Lemon Fruitcake" from Helen in Mississippi but I don't understand these two items as listed: 1-1/2 oz pure lemon extract or 7-1/ 2 oz crushed pineapple (undrained). Can someone there explain it to me.
Thank you. Donna in Michigan

Comment
I just looked at my small can of crushed pineapple.  It is a 7-1/2 ounce can.  I had one can that was 8 ounces as well.

Mimi was asking about removing rust patches on a bowl that had had a metal ring around it. Have you tried using some baking soda or maybe one of the Mr. Clean erasers?
Connie in TX

Lynn in KY is asking for help in removing some smells from her silicone ware and from a casserole carrier. I would suggest using baking soda and water for the silicone ware and just sprinkle lots of baking soda in the carrier and close it up for a while. You could also put fresh coffee grounds or crumpled newspaper in the carrier. In the silicone ware you could also try soaking in some vinegar water maybe. Not sure if anything is going to help the smoke, it may be so imbedded you can't get it out. Anyway, good luck.
Connie in TX

For the lady who wanted cookie recipes:

Kentucky Bourbon Bars
1 pkg (16 oz) pound-cake mix
1 tbsp instant coffee granules
1/4 cup butter, softened
2 large eggs
1/4 cup bourbon or milk
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup semisweet mini chocolate chips
1 cup canned vanilla frosting
Candied cherries or gumdrops

Preheat oven to 350 degrees. Grease a 9" square pan. Set aside 1/4 cup pound-cake mix. In large bowl of electric mixer, at medium speed, beat remaining cake mix with instant coffee butter, eggs and bourbon (or milk) until smooth. In small bowl, toss reserved cake mix with pecans raisins and chocolate pieces. Stir into batter. Spread batter in prepared pan. Bake 35 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack. Spread top with cake frosting; cut into 2" squares. Decorate with cherries or gumdrops.

Baker's note: I think these bars need a touch more bourbon.

Porcupines
2 cups chopped dates
1 cup brown sugar
1 cup finely chopped walnuts
2 tsp butter or margarine, melted
1 tsp vanilla extract
1 egg
Flaked coconut for rolling

Beat egg; add brown sugar, butter and vanilla. Add dates and nuts. Roll into small balls. Roll balls in coconut. Bake at 350 degrees 10-15 minutes. To make rolling easier, refrigerate 1/2 hour before rolling.

Forgotten Cookies
2 egg whites
Pinch of salt
2/3 cup sugar
1 tsp vanilla
1 cup (6 oz) chocolate chips

Preheat oven to 350 degrees. Beat egg whites until foamy. Add salt and continue beating until they stand in soft peaks. Gradually add sugar, beating thoroughly until mixture forms stiff peaks. Sprinkle vanilla and chocolate chips over the top; fold in. Drop by small teaspoonfuls onto lightly buttered cookie sheet lined with parchment. Cookies may be placed close together since they will not spread. Place in hot oven and turn off immediately. Let cookies dry in oven overnight.

Saker Torte Cookies
1 cup butter, softened
1 pkg (3.9 oz) instant chocolate pudding
1 egg
2 cups flour
1/4 cup sugar
1/2 cup fruit preserves
Glaze: 1/3 cup semisweet chocolate chips
1 tbsp butter

In a large mixing bowl, cream butter and pudding mix. Beat in egg. Stir in flour until thoroughly combined. Shape into
1-1/4" balls. Roll in sugar. Place 2" apart on ungreased baking sheets. Using handle of a wooden spoon, make an indention in the center of each ball. Bake at 325 degrees 15-18 minutes or until set. Cool on sheets for 2 minutes. Remove to wire racks. Fill centers with preserves. Melt chocolate chips and butter together. Cool slightly. Stir until smooth. Drizzle over cookies. Cool completely.
Makes approximately 2-1/2 dozen.
grannym IL

This if for Agnes, Ottawa, Canada, December 8th newsletter. I made your No brainier cookies. Sweet, but good. Make sure you make bit size pieces when you cut up. I will also try the additions she listed on December 9th newsletter later today. I will double this recipe as they are different and delicious. What are the ladies using Lady locks for. I must have missed that recipe.
Mary, Green Brook, NJ

Merry Christmas to all, I have to make cookies for Saturday, fast , but nice, for the church .We will be having a open house just for the members to view our light show and story of Christ's. It will be open to the public on Dec 16-18 at night. If your near St Andrew Lutheran Church in Pt. St. Lucie Fl. Please come and see. God Bless Marlene
We are on Prima Vista Bld.

Hi all Nancylanders, before I start I wish all of you the happiest and health-est of the holidays. Nancy, this is especially for you. We are addicted to this wonderful & informative newsletter. Keep it going!

My first problem is I have clicked on the site for recent months recipes and all I get is a blank screen that is burgundy in color. I have never had a problem like this before. Does anyone know what is causing this????

Secondly, I am unable to find the recipes for the Breakfast Lasagna mentioned in today's newsletter. I would appreciate knowing the date that it was in or the actual recipe.

Last but certainly not least, went to a party the other night and they served these small Ritz Crackers that had been dipped in chocolate. Would someone please share that recipe? The hostess couldn't keep the dish filled and that is what she said it was but didn't have time to share the recipe with me so please. Help!
Fran in FL

Hey Ladies do you have any TNT recipes for something I can bring to a birthday brunch?
Thanks.Dee

Hi everyone, Nancy from Fl here. Does anyone from the Boston, Mass area remember the Gus Saunders radio show? Just like Nancy's recipe exchange but done on the radio around 10 am to noon. I always listened before moving to Fl in 1969. I lost my "Andrew's fudgies" and "Coca cola cake" Yes, I am a chocoholic and proud of it. :) I would love to hear if he is still on the radio and to get these two recipes.

May your holidays be blessings to everyone.

To Mimi..
Thanks for getting back to me so soon. I'm going to make the "pies" as part of my treat gifts. I'm sure they will be a hit. :)

Nancy, so sorry to hear about your brother, I hope and pray he will get better. Thank you also for giving us this newsletter, you make a lot of folks very happy with it. Take care and have a Merry Christmas.
Barb in San Diego

To the one who sent in the 1 cup cookie recipe. Is it 1 teaspoon baking soda or 1 tablespoon.
Thanks Betty D in Bama

Cinnamon Anise Cookies
2 cups shortening
1 cup plus 3 tablespoons sugar, divided
2 eggs
1/2 cup orange juice
2 teaspoons anise seed
6 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Cream shortening and 1 cup sugar. Beat in eggs, orange juice, and anise seed. Combine the flour, baking powder, and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. Combine cinnamon and remaining sugar. Roll the dough to 1/8 inch thickness, cut with 2-inch cookie cutter dipped in flour. Sprinkle with cinnamon sugar.

Bake at 375 degrees for 8-10 minutes. Cool on wire racks.
Tona in Bama

Apple French Toast Tortillas
1 cup milk
1 egg
1 tsp cinnamon
dash of vanilla
1 can apple pie filling
8 fresh flour tortillas
powdered sugar for dusting

In a pie pan mix together milk, egg, cinnamon, and vanilla. Heat apple pie filling in a small saucepot. Heat a large skillet. Dip tortillas in egg mixture, one at a time turning over to coat both sides well. Fry in skillet on both sides 1 minute.

Top with 1 heaping tablespoon of apples and roll up. dust with powdered sugar. Repeat with remaining tortillas and apples. Serve warm for breakfast or with ice cream as a dessert.
Tona in Bama

For Nicol in Mississippi:
When I serve quiche, I usually make a fruit salad. If we're having the quiche for supper, I make a garden salad or steam a vegetable. If I'm having a quiche for company, I serve fresh fruit and a coffee cake.
grannym IL

In response to all the inquiries about earring holders, this is what I do - may not be fancy, but it works very well. At Hobby Lobby or similar store, you can get plastic canvas (you can do lots of fun projects on it) that is 10 count per inch, cut it into strips, and put your earrings in it; studs, dangly, etc. It's in the needlework section. I put a hole in the two that I made; I cut them 3-4 inches wide and the length of the plastic canvas and put studs in the middle and dangly earries along the outside and bottom. You could actually decorate them with ribbon woven around the outside or other ways, and also use a ribbon to hang them with, and give them as gifts. Use your imagination!
Deb from (a currently very snowy) Colorful Colorado

Thank you Barb in N CA. The inside of a truffle is exactly what the candy was like. I’ll have to search up a recipe for that.

for Dawn in MN 11/30
You might have had the candy made with Condensed milk and chocolate chips. It is somewhat like what you are describing. Almost like the inside of a truffle.
Barb in N CA

Mexican Cheese Puffs
1 cup buttermilk baking mix (such as Bisquick)
3 tablespoons butter, softened
1 egg
3 tablespoons chopped green chilies
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 400 degrees. Mix together all ingredients in large bowl just until moistened. Drop dough by rounded teaspoonfuls about 1 inch apart onto greased cookie sheet. Bake until golden brown, 10 to 12 minutes. Makes about 2 dozen appetizers.
Tona in Bama

To Betty T. in Ga. Betty could you check to see if my cookbook was ever sent out. I placed an order early and included my check when I read about it in the newsletter.
Thanks, Betty in MD

Nancy:
I sent this in day before yesterday and I didn't see it make the newsletter for a couple of days, so I thought I would resend it. Probably lost in cyberspace again.

Nancy,
This is a recipe that was printed in our local newspaper many years ago that is now faded, so I retyped it so that it is readable and I will have a nice new copy as it is so used. This is Entenmann's soft chewy chocolate chip cookies that everyone here in New York loves. I think Entenmann's ships all over, I'm not sure, but those who know Entenmanns cakes, knows how good they are.

Entenmann's Chocolate Chip Cookies
1 1/3 Cups all purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup corn oil margarine, at room temperature
1/4 cup packed dark brown sugar
2 teaspoons vanilla
3 tablespoons honey
1/4 cup granulated sugar
1 egg
1-1/4 cups semi-sweet chocolate morsels

In a small bowl, combine flour, baking soda, salt. Set aside.

In a large bowl of an electric mixer, combine margarine, sugar, brown sugar, vanilla, and honey and beat until creamy. Beat in egg. Add flour mixture and beat until well mixed. Stir in chocolate chips.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake in a 400º oven for 6 to 7 minutes. Makes 50 cookies for a soft, moist cookie, bake for no more that 6 or 7 minutes.

The cookies continue to bake after they are removed from the oven and even though they may appear to be raw , they will be soft and chewy. (and sooooooo delicious_
Camille, Commack, L,I, NY

Souperior Meat Loaf
1 envelope Lipton Recipe Secrets beefy onion soup mix
2 lbs ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup

Preheat oven to 350°. In large bowl, combine all ingredients.
In a 13x9 inch baking or roasting pan, shape into loaf. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving
Makes 8 servings
Enjoy! Helen in Mississippi

Broccoli Pie
2 lbs. ground beef
1onion (chopped)
1 bell pepper (chopped)
1 -16 oz. bag frozen cut broccoli
garlic powder to taste
Tony's Creole seasoning to taste
1 can cream mushroom
shredded mozzarella cheese
9 inch pie shell

Cook broccoli according to directions on bag in microwave. cool, brown ground beef, drain, add onion, bell pepper ,seasonings ,add soup. Cook on low for 20 minutes. combine broccoli and meat mixture together. Pour into unbaked pie shell.Top with cheese (generous amount)Bake on 400°for 20 minutes. Slice and eat while hot.
Enjoy! Helen in Mississippi

Happy Holidays to all Nancy land readers from South Mississippi where it 's 80° here today. I want to say how sorry I feel for all the people in different states that are having the ice storms. It's just doesn't seem like Christmas being this warm here now tho. This is a great chowder recipe for the cold days. We have this along with other soups, sandwiches and fingers foods at my Brother's house during the holidays when we get together.

Shrimp Chowder
2lbs. frozen cooked shrimp
2 cans cream potato soup
1 can cream chicken soup
2 cans cream corn
1 small 1/2&1/2 cream
8oz. cream cheese (soften)

1 bag frozen season blend (found at Wal-Mart's in the frozen food isle)
1 stick margarine
1 dash of Tony's Chachere's Creole seasoning or 1 dash of crab boil

Sauté Shrimp and season blend in margarine. Mix all other ingredients in crock pot .Add shrimp & season blend .Cook on low for 2 hours.
Enjoy! Helen in Mississippi

Hi Nancy...love it when you forget and do the newsletter on Thursday...oops! I say hooray for us!

Carloyn in Los Banos wants to know how to remove goo from iron on interfacing. I have run my iron over dryer sheets and that seems to take it off. My tip, have an old iron that is used only for iron on interfacing projects. Hope the dryer sheet works. I buy generic brand box and keep it near by. It's great to slick up the bottom of the iron, but watch out. It will fly across the ironing board! LOL Murphysdam in Northern NH

On Thanksgiving day my DIL made this wonderful pie. the recipe comes from www.allrecipes.com and it is the best pecan pie I have ever had and is a feast for the eyes as it is gorgeous. And easy to make too.
Roz in Indy

Honey Crunch Pecan Pie
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar

4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon bourbon (optional)

1/3 cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

Preheat oven to 350 degrees F (175 degrees C).

To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.

To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.

Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.

Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

Nancy I am looking for a recipe for Pfeffernuesse Cookies that stay soft and not hard like a hockey puck. Do you have one?
thanks. Diane

HI :) This if for Faye and all our family members :)
XOOX, GINA

Paula Deen's Gooey Butter Cake
Pumpkin Gooey Butter Cake
Double Chocolate Gooey Butter Cake
Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream

These recipes were also sent in by Lisa, Janie, Linda, and Mary.

Coconut-Pecan Gooey Butter Cake
The hint of coconut and pecans in the crust is reminiscent of both pecan pie and coconut cream pie. This cake, which is really more like a bar cookie, can sneak up on you, surprising you with each and every bite. It's a perfect picnic tote-a-long snack.

Crust
1 package (18.5 oz.) plain yellow cake mix
8 Tbsp. (1 stick) unsalted butter, melted
1 lrg. egg
1 C. finely chopped pecans
1 C. frozen unsweetened grated coconut, thawed

Filling
8 oz. cream cheese, at room temperature
2 lrg. eggs
1 tea. pure vanilla extract
8 Tbsp. (1 stick) unsalted butter, melted
3 3/4 C. powdered sugar, sifted

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13 X 9-in. pan.

For the crust, place the cake mix, melted butter, egg, pecans, and coconut in a lrg. mixing bowl. Blend with an electric mixer on low speed for 2 min. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the eggs, vanilla and melted butter and beat on med. speed for 1 min. Stop the machine and add the powdered sugar. Beat on med. speed until the sugar is well incorporated, 1 min. more. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 min. Remove the pan from the oven and place it on a wire rack to cool, 30 min. Cut into squares and serve.

Makes 20 servings.

* Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil for up to 3 months. Thaw the cake overnight in the refrigerator.
Source: http://www.recipegoldmine.com
MarilynJ from Michigan

This is for Colleen. You are not going crazy! I saw the episode where Ina Garten made the Rugelach. Rugelach Recipe: Recipes: Food Network I do hope Nancy can make this link accessable!

I would like to take this opportunity to wish everyone a peaceful holiday. I lost both my parents in December and find this time of year with conflicting emotions. I plan on doing a lot of baking, though!
Warmly,
Jeri K. from Glen Cove L. I.

In the Dec. 5 newsletter, Jackie in Louisiana mentioned making fig loaf cakes. I wondered if they were fresh fig cakes (not fig preserves) and if so,if she would submit her recipe. Thanks.
Etta in LA

This is in response to the request from Connie in East Texas, for Green Bean Bundles. Hope this is what she is looking for.

Green Bean Bundles
3 cans vertical pack green beans, drained. Last week I saw some fresh Haricot Vert at Sam's, beautiful green beans, a little expensive, but worth the price.
6 slices bacon
1 cup brown sugar
1 cup melted butter (I use margarine)
1/2 tsp. garlic salt
1 tsp. soy sauce

If using fresh beans, wash, cut ends from beans, arrange ten beans together. Wrap 1/2 slice bacon around them; secure with a toothpick. Place the bundles in a 9x13 inch casserole dish. Mix together the other ingredients for the marinade. Pour the marinade over them, cover and refrigerate overnight. (Spoon some of the marinade over the beans before you bake them.) Bake 30 minutes at 350 degrees uncovered. (I baked them longer as I like the bacon to be a little more cooked.) Makes 12 servings
Sunshine in South Texas

Here is the recipe for Patricia in KY .
Rave Cake w/Icing - This is just one of the many tried and true family favorites that are always in use at our house. It's a pleasure to serve.
It was in the November 7 , 2007 newsletter

Barb in OKC stated this was in the December 9th newsletter too.

For Connie in Texas: I have made this recipe and it was very well accepted.

Green Bean Bundles
2 (16 oz) can whole green beans
6 slices bacon cut in half
1/2 cup butter or margarine
1/2 cup brown sugar
salt and pepper to taste

Roll 6-8 beans in the bacon strips. Put into a 9 x 13 pan. Heat butter or margarine and sugar in saucepan until melted.
Pour over bean bundles. Bake at 350° for approximately 30 minutes. If bacon is not sufficiently done, put under broiler.
Jackiet from Louisiana

I wrote to Tona in Bama and told her we missed her. Here is her reply. Glad to hear from her. I too have missed her.
Nancy Rogers

Hey Nancy, we have been chasing those bouncing basketballs. Jace is playing middle school basketball (Monday's and Thursday's) Chelsea is playing Varsity (Tuesday's and Friday's). Church on Wednesday's and Sunday's. Trying to do a little Christmas shopping on Saturday's ... CALGON, TAKE ME AWAY!!!
I will be back, just swamped right now. I have just completed some of my family files that I hope to start sharing next week.

Thanks for emailing me. Hope you, your family and the kitties are doing well.

God Bless and Take Care, Tona

For Sandy H Blue Springs, Missouri..
You said: "I will also do about six to eight loves of bread, and at least two pans of cornbread, and a pan of grease-bread."
OK, I'll bite. What is grease-bread?
gramaj

For Connie looking for green bean bundles.
Paula Deen had them on her program this week. I think these are the ones you are looking for.

Thanks Nancy for your labor of love. I too am praying for your brother.
mj-Indy

This information was sent in by Frances in Wesley Chapel, Fl as well.

To Boots:
You were asking about how to display or wrap the vintage jewelry for your granddaughter. Well, if she is not planning on wearing it for a while or she just loves to look at it there are 2 ways you can "put it together for her. You could get a piece of velvet and put some batting behind it and find a shadow box frame. Before you frame the velvet, you could attach the earrings, necklaces, bracelets and broaches to the velvet with a few small stitches. Then, put it in the frame to hang in her room.

Another suggestion is if you can find a rather large hat (maybe straw?), and one of those Styrofoam heads, you could do attach the jewelry to the hat and put the hat on the Styrofoam head. If you have a long scarf that is a solid color, you can wrap the scarf around the Styrofoam head's neck and attach pins, bracelets and necklaces to it. I have a friend that does that with pieces of jewelry and she always gets compliments on it.

We did a jewelry party and we covered some styrofoam with black velvet and pinned the jewelry to it and propped it up against the wall. I hope some of these suggestions help.
Jackie in FL

Robert's wife in Ohio was asking how to keep a pumpkin roll from cracking. I have been making these since 1982 and my best guess is to not let the cake get cold before unrolling it and filling it. But I also find that after I fill mine and roll it up again if I will roll it onto plastic wrap over a layer of foil and roll it all up and twist the ends the cracks aren't apparent after it has either been frozen or refrigerated. Hope that makes sense.
Connie in TX

For Toni in Canada, this is the TNT Pizzelle Iron recipe I have used for years.

Pizzelles
3 eggs, beaten
3/4 cup sugar
3/4 cup butter, melted
1-1/2 cups sifted flour
1 teaspoon baking powder
1-1/2 teaspoons vanilla
1-1/2 teaspoons anise extract

Each time you use the pizzelle iron, brush it lightly with vegetable oil before baking the first batch. Do not use PAM. It could make the iron get sticky eventually.

Add and beat ingredients together in order listed. Using a 1/8 cup measure, drop by rounded spoonful onto center of preheated grid. Close lid and immediately clip handles together. Allow to cook until steaming stops ---- about 30 or 60 seconds. Remove with a heatproof plastic spatula and place on a rack to cool completely. (While hot, may be rolled into cylinder or shaped into cone). Dust with powdered sugar. Store in airtight container. This recipe makes approximately 26 or 28 pizzelles.
Frances in Wesley Chapel, Fl

Merry Christmas to All.
For Jean in TN, thanks for the memory in the 12/8 newsletter regarding Coffee Soup. As the finish to his breakfast my grandfather would take the last bit of the coffee in his cup and pour it over a buttered biscuit in his saucer. I could never see why he thought that was good, but then I'm not a coffee drinker. This memory really goes back as he went to be with the Lord in 1963, at the age of 85! And now I'm almost 70.

Also, for Boots in VA (12/8) regarding storing and displaying vintage earrings. I don't wear earrings but once saw a display using them as you described. The displayer used a regular standing picture frame with the glass, etc., removed and replaced with a piece of window screen wire cut to size. You might give this a try.

Thanks to the ones responding with notes about housebreaking my Chihuahua. He is housebroken now, but it took a long time with him. I do leave a puppy pad down for him if I am to be away from home an extended amount of time since I don't have a doggie door. He is good about letting me know when he needs to go out during the day. And he is getting better about his crying for me at night. I tried the bit of taking him to bed with me but he didn't like that and would jump down. It seemed that he prefers his bed in the kitchen or the sofa in the den ( I keep a towel on 'his' corner of the sofa).
Oma

*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