I tried these today and they are super good and very easy to make! So, I had to share them with everyone.

Nancy - Thank you for the newsletter and for sharing your life with us!

Vanilla Refrigerator Cookies
(from Good Housekeeping's Book of Cookies - 1958)

1 1/2 cups sifted AP flour
1/2 tsp baking soda
3/4 tsp salt
1/2 cup soft shortening
1 cup granulated sugar, or 1/2 cup each granulated and brown sugar,
packed
1 egg
2-3 tsps vanilla extract or 1/2 tsp almond extract
1/2 cup chopped nuts (optonal)

Sift together flour, soda and salt. Mix, until creamy, shortening, sugar, egg, and vanilla. Gradually add flour mixture, nuts; mix well. Turn dough onto large piece of wax paper. Shape into ross 2" in diameter. Refrigerate several hours, overnight, or several weeks.

At baking time: Start heating oven to 375°. Slice dough 1/8" to 1/4" thick. (Slice off only what you need; return unsliced dough to refrigerator and bake later as needed.) Place on ungreased cookie sheet. Bake about 10 minutes or until golden brown. Makes 5 dozen.

These are really good and very, very easy to make!
Hugs, Lisa

Sugar Cookies
1 cup soft butter
1 cup sugar
2 large eggs
2 tsp. milk
3 cups all-purpose flour
1 tsp. baking powder
1 tsp any extract (your choice)

Beat butter and sugar together. Add in the eggs and milk. Stir together flour, baking powder and salt. Add flour mixture to butter mixture gradually, using the low speed of your electric mixer.

Wrap in plastic wrap and refrigerate 2 to 24 hours.

Lightly sprinkle a cutting board with flour. Roll dough out to a thickness of 1/4-inch. Using cookie cutters, cut into desired shapes. Place cookies on ungreased cookie sheets. Bake 400 oven 6-8 minutes until just starting to brown around the edges.
Remove from cookie sheets and let cool at least 10 minutes before decorating.
Judy/Buffalo

Peppermint Puffs
1 cup firmly packed light brown sugar
3/4 cup butter flavor Crisco
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy canes

Heat oven to 375 degrees. Place sheets of foil on counter top for cooling cookies. Combine brown sugar, 3/4 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in crushed candy.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.

Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker

Death by Tuna Casserole
1 (12 oz) bag of Noodles
1 Can Campbell's Cream of Mushroom
1 pkg. Philadelphia Cream Cheese
1 Can Chunk Light Tuna
1/2 to 3/4 cup of milk
6-8 Mushrooms, sliced or chopped
1 Medium Onion, chopped
1 (8 oz) pkg Mozzerella Cheese
1 cup of crushed Potato Chips OR Rice Chex
Salt & Pepper to taste

Preheat oven to 350 degrees. Prepare noodles according to instructions.

Sauté Mushrooms and onions in butter, margarine or non-stick cooking spray, (preferably butter-flavored) for approximately 5 minutes. Add Soup to Mushrooms and Onion.

Cut Cream Cheese into cubes and add to mixture. Sauté until cream cheese is melted. Add milk as needed to thin mixture. Add Tuna Fish. Add Salt and Pepper to taste. Simmer for 5 minutes. Set aside. Drain noodles thoroughly and place them in a large bowl. Add mixture to noodles and mix thoroughly. Place entire concoction into a casserole dish. Top with Mozzarella Cheese and Potato Chips or Rice Chex.

Place in oven and bake for 15 - 20 minutes at 350 degrees or until cheese is melted and Chips/Chex are golden Brown.

You might also want to try adding Broccoli or Spinach to the bottom of the casserole dish and layer the tuna-noodle mixture on top. If you use broccoli, you can substitute Cream of Broccoli Soup for Cream of Mushroom Soup. You can also add two or three stalks of celery and sauté them with the mushrooms and onions.
Source: Southern Living

Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker

Bubble and Squeak
This dish gets its name from the sound it makes while cooking. It is wonderful served with pork dishes.

4 cups mashed potatoes (can be leftovers)
4 cups cabbage, chopped
1 medium onion, diced
2 tablespoons butter
To taste, salt and pepper

Melt the butter in a heavy skillet. Add the cabbage and onion. Cook until soft. Mix in the mashed potatoes. Cook until browned, turning and pressing down frequently. Season. Serve warm.

Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker

Cranberry-Pistachio Ice Cream Cake
Red cranberries and green pistachios in this ice cream cake delightfully showcase the colors of the season.

1 1/2 cups crushed oreo cookies
1/4 cup butter or margarine, melted
1 1/2 cups fresh or frozen cranberries, thawed
1/2 cup light corn syrup
1/3 cup sugar
1/3 cup water
6 cups vanilla ice cream, softened, divided
1/2 cup chopped pistachios, divided

Grease a 9-inch springform pan. Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour.

Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil; cook over medium heat until berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes, until cooled, stirring occasionally.

Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree.

Freeze 30 minutes, until firm. 4. Layer with remaining 3 cups ice cream,
1/4 cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze 6 hours, until firm. Remove from freezer 15 minutes before serving. Serves 8-12.

Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker

Nancy and Nancylanders (don't think Ditto would like this recipe LOL). I made a comment in Tona's web site concerning a Pineapple Cheese Ball recipe that was similar to one that I've used (extensively) for over 25 years. I got this from a co-worker when I worked a short time for McDonnell-Douglas in Long Beach, CA. I tweaked it a bit to my taste, thus the name I've given it. My comment in Tona's site prompted several requests for my recipe and one of the requesters suggested that I post it here for consideration by all the Nancyland community.

The one thing I PROMISE you is that you'll get requests for this recipe so be prepared by making copies to hand out. I highly recommend that the recipe be doubled and make several cheese balls. If you don't use it all at a party or gathering , I'm sure you'll be happy to have some for family and guests in your refrigerator - will keep for up to a couple weeks, at least but it don't last more than a few hours to a day or two around here. For those who make this, I would be very interested to hear from you about the acceptance of the cheese ball(s)....
Mr. Myron "Drink" Drinkwater - Lake Forest, CA

Drink's Holiday Cheese Ball
2 (8 oz) pkg cream cheese (not low fat)
1/3 of a green bell pepper (seeds removed and diced fine)
3 small green onions, green tops included, (diced fine)
1/2 cup finely chopped pecans (I use food processor with small batches of pecans) (divided use)
1/8 tsp seasoning salt (I use Lawry's) (optional)
1 (8 oz) can crushed pineapple, well drained
Unwrap the cream cheese and place in a mixing bowl. Allow the cream cheese to come to room temperature in a mixing bowl. Add the diced bell pepper and onion and 1/3 of the finely chopped pecans and the seasoning salt and crushed pineapple. Use your hands to thoroughly mix and blend all ingredients making sure to bring up the ingredients from the bottom several times. Cover and refrigerate until ready to form into ball(s). Form the cheese ball mixture into as many balls as desired. (I usually make two balls of equal size from this recipe.) Roll the ball(s) in the remaining chopped pecans or sprinkle the chopped pecans on the ball(s) and pat into the surface. Make a small indentation in the top center of each ball and place a well drained maraschino cherry in the indentation for presentation, if desired. My recommendation is to serve with Ritz, Hi Ho or similar butter crackers. Allow the cheese ball to sit at room temperature for at least 30 minutes prior to serving to allow the ball to come to spreading consistency.

Cook's Note #1: The cream cheese will often cling to the bottom of the mixing bowl so it is important to make sure that the mixing process includes getting that cheese from the bottom blended with the other ingredients.

Cook's Note #2: The cheese ball mixture can be made as much as a week ahead of forming into balls, so the mixture can be made well ahead of the time when needed without fear of spoilage or deterioration. Just keep covered and refrigerated until ready to make the cheese balls and cover with chopped pecans.

Cook's Note #3: If the crushed pineapple (I like Dole) isn't well drained the cheese ball mixture will not firm up properly and the consistency while still very tasty will be somewhat moist or watery.

Nancy,
In the Wednesday, December 3rd newsletter, M in La asked for sugar-free ideas of foods to put in a gift basket. This recipe for Sweet-Hot Spiced Pecans is very good, and you just replace the sugar with Splenda. This also works well with Almonds. I am also sending a recipe for a snack mix, and a recipe for Hummus, that I got from www.Splenda.com. I hope that these help.
AtlantaPat

Sweet-Hot Spiced Pecans
Fill a tin or pretty bag with crisp, lightly browned nuts tossed in sugar (or Splenda), cinnamon, and a touch of cayenne, allspice, and coriander.

Let the recipe itself serve as the perfect wrapping.

1. In a bowl, mix 1/3 cup sugar (Splenda), 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.

2. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes (Do not overcook -22 minutes seems to be about right).

3. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.
Yield: Makes about 2 cups
AtlantaPat

Sweet and Spicy Snack Mix
Serves 16: serving size = ½ cup

3 cups crispy rice cereal squares
2 cups toasted O-shaped cereal
2 cups small reduced-fat pretzels
1 cup oyster crackers
1 cup dry roasted peanuts

1 egg white
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon Worcestershire sauce
1/2 teaspoon ground red pepper

1 Preheat oven to 300 degrees F.

2 Combine first 5 ingredients in a large bowl.

3 Beat egg white until foamy; stir in SPLENDA® Granulated Sweetener, Worcestershire sauce and red pepper. Pour over cereal mixture, tossing to coat.

4 Spray a 15- X 10-inch jellyroll pan with cooking spray; spread cereal mixture in a single layer in pan.

5 Bake for 20 to 25 minutes, stirring every 10 minutes. Cool.

Store mix in an airtight container. You can present the mix in a cone made from wax-paper or parchment paper, tucked in the basket.
AtlantaPat

Sweet Red Pepper Hummus
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin

2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 (19 ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
olive oil-flavored cooking spray

Spray non-stick saute pan with olive oil spray. Saute red peppers for 4 to 5 minutes. Set aside.

In food processor, add all ingredients including red peppers. Puree for 1 minute, scrape the sides, and continue to puree until smooth. Refrigerate until serving time. 15 Servings: Serving Size= 1/4 cup hummus. You can present this in a clear plastic container, and tuck inside the basket with some pita chips.
AtlantaPat

Hello Nancy and Ditto,
So sorry ditto you are in the cat-house (trouble) but she loves you just the same.

I was looking through some of my late Great Aunts books and came across one titled "Trade Secets" for the kitchen. The book is so old , yellow and brittle but found some interesting information on shortening.

All NancyLanders may already know this:
To Avoid Waste in measuring shortening:
Use the water level method. For example, if you need 1/2 cup shortening fill a measuring cup to the 1/2 mark with water. Drop in shortening, push it under the water; continue until water reaches 1 cup mark. Drain off the water. For 3/4 cup
of shortening , start with 1/4 cup water; for 1/3 cup, start with 2/3 cup of water
and so on.

Another one: Getting your money's worth by using every bit in the container.
When you come to the hard to get at last of it, pour boiling water into the can and the shortening will rise to the top. When chilled you can skim off the solid fat, wrap in waxed paper and keep till wanted.
Louise

Homemade Candy Recipes
Holiday Recipes 

Good morning Nancy, Ditto, Barbara in Wentzville Mo, and all Nancy Landers,

In the December 3rd newsletter, Barbara in Wentzville Mo requested recipes, mainly finger foods for an engagement party. Barbara, I will give you a listing of ideas that you might want to prepare, and then if you need recipes for your choices, I am sure that we in Nancy's Kitchen -Nancy Land can provide you with recipes. After looking at the following list, you might want to draw out a sketch of the table(s) you will be using, and then draw the shapes of the serving platters. This will give you an idea of what will fit on the table, how many serving platters you will need, and if you have enough tables and/or serving platters. You might want to have one table reserved just for the beverages, cups, napkins and ice. With the sketches made, you can look at the list and see what appeals to you and your guests and draw or visualize these finger foods arranged.

Barbara, here are some ideas, but first before choosing the finger food menu, you should always consider the varied tastes of the guests by providing a wide enough selection so anyone with unusual diets – vegetarian, lactose intolerant, diabetic, etc. – can enjoy the feast. Furthermore, offering both classic comfort foods, and more exotic gourmet treats gives everyone the opportunity to enjoy their favorite food, as well as sample new dishes. There are dozens of options for delicious finger foods suitable for an engagement party or a wedding reception. Popular choices include:
Individual desserts such as cookies, petit fours, cream puffs, or fruit tarts,

Cupcake wedding cakes,
A selection of sliced breads, breadsticks, or rolls,

Attractive fruit trays with chocolate, cheesecake, or whipped topping dips,

Fondue stations or chocolate fountains for dipping,

Deli trays with assorted meats and cheeses, either for eating or to make cold cut sandwiches,

Small snacks such as pillow mints, chocolate candies, or nuts,

Wings, either with a hot buffalo glaze, barbeque sauce, or other favorite flavor,

Popcorn chicken or popcorn shrimp,

Shrimp cocktail,

Mini quiches, stuffed mushrooms, or vegetable rolls,

Sushi or pate,

Assorted cheese and cracker trays with mustards or other sauces,

Meatballs with assorted savory sauces,

Dainty tea sandwiches, such as cucumber, chicken salad, egg salad, or other flavors,

Deviled eggs, stuffed celery, or other picnic favorites,
Self-serve beverages such as punch or soda.

I hope that this gives you some useable ideas. When you decide your menu, let us know what recipes yo may need.
AtlantaPat

For M-LA for her diabetic gift basket. I would add mugs, kitchen towels, dish rags, grocery list with magnetic back, a candle, maybe some envelopes and postage stamps. Most of these items can be found at your local dollar store!

Hope this helps. I love giving baskets and wandering through stores to find bargains and little tidbits that are fun and fit the people the basket goes to...
Leasa in Iowa

For M in La. Dec 3. Newsletter, who wanted Christmas Gift basket ideas, Have you thought of maybe making a basket for a movie night. with a couple favorite movies, along with things to eat, Popcorn, pretzels, fresh fruit, nuts etc Or maybe you could get a couple of good books, so they could have a quiet evening at home. There again you can put in munchies. You mentioned that their space was limited, But a basket with a complete meal would also be fun to recieve. Hope this helps
AK from CA

Greetings to you Nancy and your wonderful followers - I've missed you all!

I've been in the hospital for 3 months very sick, I came out unable to walk, 100 lbs less, and on dialysis. I spent the next two months in a nursing rehab home and now I'm home walking with a walker. I'm not writing to get anyone to feel sorry for me, I'm very lucky to have been surrounded by the wonderful support of friends, family and mostly God!

I'm writing to thank everyone, yourself most importantly Nancy, for keeping this newsletter such a warm and welcoming place to escape to every day! I've spent the past month on PT and a good share of the day on exercises, but my favorite thing was to have a cup of tea and read the letters from the past few months. I agree with the woman that mentioned your kitchen being filled with all of us, warm and fuzzy I'm sure! I'm finally up to date and what a pleasure it was, especially since it was holiday time, The recipes and suggestions were all so good that my recipe file is bulging!

I've had to learn to eat differently so any ideas for high protein and low sodium recipes would be greatly appreciated. The diabetic recipes have been a godsend!
Dialysis presents it's own challenges but I'm learning,

Thank you everyone for still being here, it was like coming home to a loving family and Nancy, no words can describe what pleasure you bring to so many others.
I would normally sign this from "TeaHag in upstate NY" but since I'm so fluid restricted the many cups of tea are not an option any longer (I still have one). I will sign now as :

Janie in upstate NY

PS - Nancy, I was so sorry to hear the sad news about Siggy's passing, no words can take away your pain, but in time it will ease and only the warm memories will fill your heart and mind.

In response to Sarah Arkansas, November 19,2008. If you look under www.splenda.com,under frostings. You will find a receipe for powder sugar for making frostings. Also you can buy sugar free cheesecake pudding. Add heavy whipping cream instead of regular milk and whip. You can add it on top of your cake. I keep it refrigerated till ready to use. Then when ready to eat the cake,put the frosting on the cake. I use it for chocolate frosting for angle food cake. You really can use any flavor sugar free puddings. Splenda has a lot of receipes on their websites.
Rita in Pa.

Hi Nancy, I can’t remember who was asking about ham gravy. Another lady said it sounded like red eye gravy to her. Well, I looked, and here it is. It is exactly the way my mother used to make it! Good, too!

Country Ham And Red-Eye Gravy
Vegetable oil
8 slices (1/3 inch thick) raw country ham
3/4 c. black coffee
1 tsp. sugar

Heat a few drops of oil in large skillet until skillet is medium hot. Lay ham slices in pan. Cook on one side for 8 minutes. Turn and repeat for 8 minutes. Pour coffee into skillet with ham. Sprinkle with sugar and stir. Cover and let simmer over low heat for 5-10 minutes. Serve ham and red eye gravy together. Serves up to 10. from Cooks.com
Chris in NM

Need help with my stove. Someone else has been using my stove for several months and never cleaned it. It is just a regular gas stove but under the burners is really awful. I can't seem to be able to find anything that will get it clean.
I'm open to all suggestions,
Thanks so much, Marge in OH

Hi Nancy, Ditto and all of you in Nancy Land,
Although I know that Christmas comes on the same date each year, and know that it is just around the corner, today it just dawned on me that we only have three weeks -21 days until Christmas day! I always plan on making a lot of cookies, candies, some cakes and pies, as well as creating containers to put them in. Well, I surely better get busy, or I will do as I have done in some years past: I use to make candies in molds and paint them with colored white chocolate. I started out saying that I was going to make them for just family and a few close friends –well, I ended up making them for people I worked with, neighbors, and others that caused me for the last 3 weeks before giving them, hardly sleeping –staying up making the “food gifts” then going to work and coming home to continue what started out to be fun and enjoyable, but what ended up being something I dreaded doing. With all of that in mind, I started planning out things today.

I thought about how many ingredients it takes to make different kinds of cookies –it can get real expensive. Then I received an e-mail from Taste of Home, including Day 4 of the Holiday Cookie Countdown. There is also an article in the e-mail stating. “It's easy to stir up one batch of cookie dough and create lots of festive treats.” That definitely peeked my interest. The article gives a recipe for a basic cookie mix and then shows how, using the basic dough, you can make 5 different kinds of cookies by just adding a couple more ingredients. This should really save us time and money. Personally, I like the idea. The different cookies you can make from the mix are, Cherry Surprise Cookies, Chocolate Mallow Cookies, Crumb Topped Date Bars, Jelly Sandwich Cookies, and Sugar Cookies. I think many of us are creative, so we may be able to come up with other cookies we can make using the basic cookie dough, such as Chocolate Chip, and Orange Pecan. The article also shows how to keep the cookies fresh for short-term storage, fresh from the freezer, and mailing cookies. Here is the Basic Cookie Dough recipe:

Basic Cookie Dough
In Payson, Utah, Gloria McBride turns everyday ingredients into a versatile dough that's the basis for five sensational sweets. "You can bake some cookies right away, and then pop the extra dough in the freezer for later," she notes.

2-1/2 cups butter, softened
2 cups sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

In a large mixing bowl, cream butter and sugar. Add the eggs, milk and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate. Yield: 8 cups; 60 servings.

Printed from tasteofhome.com Dec 4, 2008

This recipe and the variations can be found on the website, www.tasteofhome.com/Recipes/Holiday. Then type basic cookie dough in the search box. It will bring up the recipe for the basic cookie dough and all five different cookies that you can make with the basic dough. I hope that this is helpful!
AtlantaPat

This message is for Sandee in Tennessee concerning your little dog Chico. My heart breaks for you. Last year I lost my 11 year old Yorkie and six weeks later I lost my new puppy Snickers which was a Yorkie. During that same period I lost my father and mother in law. I wanted to die. Spunky my 11 year old was fine one day and I had to put him to sleep the next. I gave Snickers to the Mobile Pet groomer just fine and thirty minutes later she handed me a unconscious dog. They both meant so much to me and I cried daily and still feel the pain. I am praying for you to be able to cope with this. I didn't think I could ever put a pet to sleep but I was strong enough to do it two times in six weeks to make sure they didn't suffer. I am sure you will be also be there for Chico because he would also be there for you if you needed him. Our animals are like our children and its heartbreaking when we lose them. I just wanted you to know I am thinking of you and it will get better.
Chris in California

Nancy, I realize that you look at thousands of emails and I really hope that you get this one, but I just had to speak my mind on something. I've been a subscriber of your newsletter since 1996 and love nothing better than to sit down during my "email time" everyday and read the "news" and recipes from Nancyland. Your group and newsletter have gotten me through a lot over the last 4 years (moving from my home of 18yrs, deaths of both my mother and sister, a long and difficult recovery from a car wreck in which I almost died, and the loss of a favorite pet to name a few), especially, and I think the world of what you do with this letter and what you've accomplished. I really enjoy reading it especially since I'm pretty much house bound during the week. Next to going to church, it's one of my favorite things. With this in mind, I "ventured" out a little and clicked a link for ricecookers that someone from your group had sent in because I honestly
wanted to know what I could cook besides rice in an older cooker left to me by my mother when she died. What I got instead was a box full of spam, most of which had nothing to do with rice cookers and some of which was, (ok I'll say it) sexually explicit and to my way of thinking ugly. I don't think the woman who sent in the link meant it that way, maybe the group is having problems with spam or something, I'm not very high tech. Any way, I guess I need to be more careful what I click or something. I've been in touch with the people who run the group and took my name immediately off the list. Is there some way, links could be screened? I don't normally complain, in fact I'm probably the "quietest" member you have, because there are so many wonderful cooks and "writers" who contribute, I'm amazed. Thanks for letting me vent my concerns. From now on I'll be more careful what I get involved with.
GrandMAH

October 25,2008
For Cindy from North Carolina in regards to buying a gas range with a gas oven or electric oven.

I have the Jenn Air it is really great. It has the gas cook top and the electric oven. I like having the two different energy sources. My electricity has gone out many times, but I always had the gas top to depend on. Love cooking with gas, but have never baked with it.
From Marie in Va.

I would like to know what brand of sauerkraut is the best..there are so many different ones..have tried a couple and just don't like the taste..of course the best was the kind my mom uses to make many moons ago..
Darlene/UT

Nancy, regarding the lady in the newsletter recently talking about the chocolate covered spoons, I found a place to order a spoon shaped cookie cutter! The place has oh so many different cookie cutters! I ordered a few, plus the spoon shaped one! LOL They are very reasonable, too. Most are $1.75 each! I can’t wait till I get mine! Shipping is reasonable, too.
http://www.cookiecuttershop.com/
Chris

Any Fruit Crunch Bars
1-1/2 cups uncooked rolled oats
1/2 cup flour
3/4 cup brown sugar
1/3 cup butter
1-16 ounce can Jellied or Whole Berry Cranberry Sauce or your favorite cranberry sauce

In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 8 inch square baking dish or pie plate. Spread with cranberry sauce. Top with remaining crumb mixture. Bake 350 oven for 45 minutes.

You could substitute any jam/jelly or pie filling for the cranberry sauce. I use a large can of cut up peaches thickened with 1 tsp almond extract and 1 1/2 tbsp corn starch and cooked until thick.
Judy/Buffalo

Peggy Hastings, MN requested recipes for smoked pork chops in the 12/3/08 newsletter. This recipe is great with smoked or regular pork chops. If you don’t have green onions on hand, substitute with white or yellow onion.
Robbie IN

Pork Chops Stuffed with Apples
4 thick pork chops (1 to 1 1/2 inch thickness)
3 tablespoons butter
1 cup finely chopped apple
2/3 cup finely chopped celery
1/4 cup raisins, optional
1/2 cup chicken broth
1/2 cup finely chopped pecans
1 tablespoon maple syrup or brown sugar
3 green onions, with green, thinly sliced
2 cups torn bread or croissants
1 tablespoon vegetable oil

Rinse chops and trim excess fat. Cut a pocket into the meaty side of each chop, cutting to the bone.

In a skillet, heat butter over medium-low heat. Add chopped apple and celery; cook until tender, adding chicken broth, a little at a time, to keep the mixture moist.

Stir in raisins, if using, and pecans, maple syrup and green onions. Cook the mixture, stirring constantly, for about 1 minute longer. Add torn bread and stir until well moistened, adding more chicken broth as needed. Season to taste with a little salt and pepper.

Stuff pockets of pork chops with apple stuffing. Secure with toothpicks. Sprinkle pork chops with salt & pepper if desired.

Melt butter in a large heavy skillet. Brown pork chops on both sides. Add water; reduce heat. Cover and simmer 50-55 minutes or until pork chops are tender.
Robbie IN

Fruit Baked Oatmeal
(excellent w/cranberries or cranberry sauce)

2-1/2 cups regular rolled oats
1/4 cup oat bran
1/4 cup steel-cut oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon or freshly ground nutmeg
1/4 cup granulated sugar
1/4 cup packed brown sugar
----
2 cups milk
1 egg, beaten
1/3 cup applesauce
1/4 cup melted butter
2 cups fresh fruit or canned

Lightly grease 2-quart souffle dish. In large bowl, combine first 8 ingredients and mix with a wire whisk; set aside. In medium bowl, combine next 4 ingredients. Add to oat mixture and stir until just combined. Place mixture into baking dish.
Bake 400 oven uncovered for 20 minutes. Remove from oven to stir mixture and gently fold in fruit. Bake uncovered for another 20 minutes more or until top is lightly browned. Serve with yogurt, milk or cream.
Makes 6 to 8 servings.

I use the applesauce to cut-down on the amount of fat in the recipe. You can replace the applesauce with an additional 1/3 cup more butter or even sour cream.

My family's favorite combination so far is 1 cup mashed bananas and 1 cup drained canned peaches. At Christmas, I've used my homemade Cranberry-Orange Relish with fabulous results. Use any other fruits canned or fresh.
Judy/Buffalo

Thanks to all you wonderful gals who gave me terrific ideas, how to present the chocolate coated spoons!! A quick question--can you substitute the cooking bags, for the crockpot liners???Will the cooking bags work in the crockpot?? Is the material the same, and would it work. I sometimes am out of the liners, and always have
the cooking bags, on hand. You gals are THEE Best, along with "wonderful Nancy"---Sue

Hello Nancy and ‘Landers!
Peggy, you can pretty much use smoked pork chops interchangeably with ham! We do! We had the chops the other evening with au gratin potatoes and steamed broccoli. Very good dinner! We just lightly browned the chops – they are already cooked like ham – and served them alongside the sides. Below is a recipe I use whenever we have an extra chop or ham. I always keep the cannellini beans on hand for just this occasion! Nancy also has a lot of recipes on the message board and Abby’s Kitchen for ham/pork chops.

We had one smoked pork chop left over from another meal and wondered what to do with it. Below is what I came up with. It is very good!!!!

Quick Ham and Beans for Two
2 # 2 cans cannellini beans w/ liquid *
1 large precooked smoked pork chop
1/2 medium onion, diced
pepper to taste
baked cornbread on the side

Cube the smoked pork chop in 1/2" pieces. Combine with undrained beans and diced onion. Add pepper to taste. Heat in small to medium saucepan at low to medium heat till completely heated through, about 30 minutes. Serves 2 Serve with cornbread. There is no need to add salt because the smoked pork chop already contains enough salt for flavor. * These are white kidney beans. If you can't find them in your stores, you could use little northerns or navy beans.
Chris in NM

Sue made the chocolate coated spoons and wants to know how to give them as Christmas gifts. Sue have you thought of baking spoon shaped cookies to dip in the chocolate? I had one that way once that was a gift and it was great! You get to dip the coated “spoon” in the coffee or hot cocoa and then eat it! Very good! I would like to find a cookie cutter in the shape of a spoon and do this.
Chris in NM

Speaking of the chocolate coated spoons, Rosemarie in rural KC wanted to know what to use to thin the chocolate. Rosemarie, use a little milk or ½ & 1/2, that will do the trick. Don’t use much!
Chris in NM

Dear Nancy,
Recently every recipe page I receive has one recipe that has another one printed over it. Is this something only my webtv does or is it on everyone's?

Also please give the date the Coffee House Chocolate Spoons was given.
Thanks. Dee in W. Lafayette

<<I'm hoping the wonderful 'Landers can give me some help. I have to make a gift basket for a Christmas gift. The people who will receive it are diabetics. I need some ideas for low or no-sugar recipe mixes or some jarred or packaged items that I can put in the basket. I will put in a jar of Spiced Tea (Splenda), some hot chocolate mix (Splenda again), and maybe some Splenda cookies, but I'm stumped on what other food items to put in that aren't necessarily sweet, but won't need refrigeration. The couple is cramped for space, so gadgets and what-nots won't work. I am also a diabetic, so I know what foods are allowed. I would certainly appreciate some help with this dilemma.
M in La.>>

M, how about nut butters.....maybe the fresh, "real" kind that you can "make" at supermarkets? Or there are some good flavored kinds ( maple, chocolate etc ) on the market, canned nuts, sugar free or low sugar jam, whole wheat crackers. Splenda now makes "cafe' sticks" in flavors (I think they have mocha and hazlenut) - maybe some of those with some flavored coffee packages, teas, dark chocolate ( I like Lindt 85% cocoa, this has the lowest sugar and carbs).
Diana in RI

Hello Everyone,
I make this recipe when I am short on time or want something comforting for supper. My kids and grandkids just love this recipe and it even gets better the next day if you have any left.

Macaroni
1 box Catelli whole wheat macaroni (375 g.)
1 can Campbell's Tomato Soup
1 can Campbell's Cream of Mushroom soup
2 1/2 cups or more grated oldest cheddar cheese you can buy (I use
Balderson's cheddar aged 6 years)

Cook macaroni as directed on box drain. Put macaroni in a large casserole dish. I have a round roasting pan that fits this box of macaroni perfectly. Add soups from cans (without any milk) and cheese and stir until all are mixed in well.
I bake it at 375 degrees for 1/2 hour. It will feed about 6 (hungry) - 8 people Enjoy! Linda Sims, Pincourt, Quebec

Hi Nancy and all,
This is a response to Athena in DE in the Dec. 3 newsletter about the potato filling. Thank you for the info about the original Amish bread filling. My husband is of German descent (Pennsylvania Dutch) and if I made that one, he would throw it at me, lol. So, potato filling it is at our home. Some people are just so picky aren't they? (sitting here laughing). But, Thank You again for the info.
Judy in PA

Nancy, Here's one of our favorite family recipes for Christmas cookies. We've made these for close to 50 yrs.

Date and Nut Cookies
A family favorite for Christmas
1 lb. cream cheese, [16 oz]
2 c Crisco or butter
3 c flour
mix together like pie crust. chill in refrigerator for 2 hrs. or overnight

FILLING:
cut 1 lb dates in small pieces, cook with 1/2 c water until soft, remove from heat, add 1/2 c sugar. add 1 c chopped nuts. let cool.

DOUGH
Roll dough out like pie crust on lightly floured board, cut with round cookie cutter. add at least 1/2 tsp filling on top, pinch dough together with fingers. place on ungreased cookie sheet. bake 375º for 20-25 min. frost while hot

FROSTING
1 1/2 c conf. sugar
1/4 c maraschino cherry juice
mix together till thin. glaze cookies while hot. place 1/4 cherry on top.
Mary in Va

We are having a Christmas Party at our Community Center on Saturday evening. We will be using two chocolate fountains. I bought 32# of chocolate chips. I was wondering if anyone has a sure fire method of melting the chocolate for use in the fountain. I know we need an excellent grade of oil. Any ideas? Thanks - Kathy/PA

For Betty Greer in GA (12/3/08) re: Country Table decor: The historic Marsh House in LaFayette, GA decorates each Christmas using magnolia leaves/pods and holly leaves/berries everywhere - mantels, small tables and dining room table centerpiece. Unless doing pioneer theme, how about mini lights among the leaves, pods and/or berries.
Mary Margaret, LaFayette, GA

Broccoli Casserole
1 can (10 3/4 oz.) cheddar cheese Soup
1/2 cup milk
dash ground black pepper
4 cups cooked chopped broccoli
1 1/3 cups French fried onions

Mix soup, milk, black pepper, broccoli and 2/3 cup onions in 1 1/2-qt. casserole. Bake in 350 oven for 25 min. or until hot. Stir. Top with remaining onions. Bake 5 min. or until onions are golden. You can also add chopped chicken or ham or bacon to this recipe. For a complete meal add a salad and rolls.
Judy/Buffalo

This is in response to Eve in WI in the Monday, Dec. 3rd Newsletter. I have a rice cooker that has an aluminum pot. I line it with a crockpot liner; I only use it to keep potatoes hot for Thanksgiving & Christmas. I've never had a problem with the bag melting. Just a thought if you can't find a stainless steel one.
Nancyb

Thanx to Laura & Heather for Turkey & Crockpot recipes, both sound yummy...I have never used many spices, so guess I am going to
have to learn if I use ground chicken/turkey..
Carla/Oregon

I'm in search of a fudge recipe made with coco wheats. Can you help me?
Angelia

Could you repeat the chocolate covered spoon recipe?
Ella in CA

Hello Nancy. This is in response to Barbara in Wentzville, MO who wanted finger food. Here is what I serve when we do it here.
Pigs in a blanket which are cocktail sausages wrapped in store bought biscuit dough and baked till biscuit dough is done.
Fruit Kabobs. Your choice on screwers
Mini quiches, home made in muffin cups. Alright cold, or biscuit cups baked with eggs, onions, bacon and milk. They are great.
Devil eggs
Fruit Plate, Your choice
Stuff celery with cheese and or peanut butter.
Tom Thumb tomatoes or stuff Cherry Tomatoes with cottage cheese.
Asparagus with cream cheese rolled in boiled deli ham.
Pizza puffs made like ravioli. Baked in oven
rumaki which is chicken livers baked in a strip of bacon.

I hope this helps some.
Annie in WA State

For M in La. in 12/03/08 newsletter re: contents for gift basket for diabetic friends---What about roasted nuts, special seasonings for popcorn, low or no sugar hard candies and chocolates.
Etta in LA

Subject: Recipe Exchange newsletter - Ditto, dec 3...
Date: Wednesday, December 03, 2008 9:55 PM

Poor baby!!! The fright he must have gotten first when the alarm went off then when the police came barging in! That poor little thing will probably be traumatized for a long time.

But you gave me my first laugh of the day!
Thank you Nancy and big hug to Ditto

Sybil from Sherbrooke
(\__/)
(='.'=)
(")_(")

My thanks to Dorothy WA/AZ, MaggieB, and Phyllis WA/AZ for the information on blooming Cacti. Looking forward to a trip to Arizona in April will help get me through the cold winter. Chris in NM, maybe we'll be able to check out New Mexico while out that way. I've never spent much time there.

Betty in MS, thanks for the information on making gravy the southern way. I had never heard of sifting flour right into the gravy to thicken it. My MIL always put a small amount of corn starch in a cup and added a bit of water to make a paste. She cooked turkey giblets and some chicken parts to make a rich broth. Her gravy was so awesome. If I ever have gravy with eggs in it again, I will definitely eat it poured over a biscuit. :)

Nancy, Ditto sure knows how to stir up some excitement. :)
Doris, S. Indiana

Nancy:
Here are 2 recipes that Wal-Mart had at their courtesy counter from Kraft Food. They both looked so easy to make and so few ingredients and no baking required.

Christmas Ornament Appetizer
24 Ritz Crackers
1/2 cup Cream Cheese Spread
Sliced green onions
small tomato pieces

Spread each cracker with 1 tsp cream cheese spread.
Decorate with onions and tomatoes as desired to resemble Christmas ornaments.
Makes 6 servings. (4 topped crackers each.)

Easy Oreo Truffles
1 pkg. (1 to 2 oz) Oreo Cookies, finely crushed, divided
1 pkg. (8oz.) Philadelphia Cream Cheese, softened
2 pkg. (8 squares each) Bakers Semi-Sweet Chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1 in.) balls. Dip balls in melted chocolate, place on waxed paper covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Makes 3½ doz or 42 servings.
Camille, Commack, L.I., NY

Regarding concerns about a possible connection btw aluminum and alzheimer's; my mother is in the early stages of dementia.

This connection concerns me as I am a “Cokeaholic”. I drink way to much soda! And it aluminum cans! Thanks for bringing this to my attention.
Donna G

For Peggy K in Hastings, MN.
I use smoked pork chops with sauerkraut. I sauté 1 medium onion, 1 medium apple and 4 strips of bacon until the bacon is browned and onions and apples are soft. I then add 1 large can of sauerkraut which I drain and a small amount of water and 1 tablespoons of brown sugar, as I do not like my kraut too sour, Then add your smoked chops, cover, reduce heat to low and simmer together for about 20 minutes. If you don't drain the kraut do not add the water. Enjoy Romona in San Jose, CA

My daughter wants a recipe for what she ate. What she asked for is a recipe for French Toast Casserole. The one she had contained among other things, layers and one layer of what seemed to be jam. Thanks to those who tried, but please send in the French Toast Casserole recipe.
Thanks to all you good cooks.
IMM from Friendly Iowa

I had the recipe for "homemade" shower cleaner, the kind you spray on after the shower, I remember it contained Dawn dish soap, white vinegar & water but forgot the proportions, does anyone have the recipe?
Thanks so much, Judy

Thanks Leah and Maggie B, I will check out the microwave rice cooker, and I am aware of the other aluminum dangers, thanks, and did you know that they use aluminum in processed American cheese as a preservative? Yikes! Also in my family several generations... My Mom lived alone with her spouse in Denver and her geriatric doctor put her on a low fat diet. She took it to extremes and literally ate no fat for years and we know good fat is brain food, but none of us knew she was doing this. So sad. Eve in WI

Comment
They use Sodium aluminosilicate or Aluminum sodium silicate. This is not the same as aluminum cans.
Nancy Rogers