For Sue R, Reynolds makes a liner just for the crock pots. Works very well, find same place as the oven cooking bags.
Billie in Fl

Dear Janie in upstate N.Y. aka TeaHag, I've missed your posts & I hope you are feeling better. I have a sister named Janie (she's had a horrible year also) and I LOVE tea! (Iced sweet tea!) Please take care & I will be praying for you. Sincerely,
Jeannie V.

Hi Nancy, I sure had to laugh at Ditto! What a character he is! I call mine little people, not animals!! They get into more mischief than a couple of 2 year olds!!

For Judy asking about the shower cleaner, this is the one I use that I got on here long while back and I love it. Have had not problem at all. Take a 32 oz bottle and put in 1 cup of vinegar, 3 tbl of Dawn, 2 oz Jet dry, fill bottle with water. Spray on wet walls, tub bottom and doors after ea shower. Best to start with a clean shower, then this great concoction will keep it clean for you. Once a week before
getting out take a rag and just wipe down. That's all it takes!

Here is anther of my favorite breads to make, thought I had lost the recipe but it turned up this weekend just in time for Christmas!

Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup Orange juice
1-2 Tbls grated orange rind
1 egg well beaten
1/4 cup melted butter
2 cups coarsely chopped cranberries ( or craisins work really well)
1/2 cup chopped nuts.
Sift together the flour, sugar, baking powder, soda and salt in a large bowl.
In another bowl combine orange juice, rind, egg, and melted butter. Add to the dry ingredients and mix well until all the flour mixture is moistened. Carefully fold in the cranberries and the nuts. Spoon into two greased loaf pans and bake in a 350 degree oven for one hour.

Myron Drinkwater, going to make your Drink's Holiday Balls this weekend for a gathering, will let you know how it goes, It sounds fantastic! (in 12/5/ newsletter)

Everyone, just in case I forget, because time is just moving on soooo fast lately, I hope that everyone will have a very Merry Christmas. I know that times are really hard right now for so many folks, but remember, it is not what is under the tree
that makes it a joyful time, it is Who is Around the tree that makes our lives complete! Love each other and care for each other and we will have a better year to come.
Billie in Fl

RE: Ann-Wants to print more than one recipe per page.

I will assume you have read the boards Nancy gave us a link to and can now copy and Paste. I prefer to use the mouse method as it doesn't require fingers leaving the keyboard so much. Here's how I get 3 sometimes more recipes onto a page. I use Wordpad only. Notepad messes up the formatting.

Copy and paste to a blank "page" the recipes you want to copy.

Use Print preview and see if it fills one page or leaks over into page 2.

I look at the page I want to print using again Print Preview and there may be a few words that run over onto page 2. I will delete unnecessary wording to make it fit.

Like recipe says "put THE chicken in THE pot and put in THE oven. Cook UNTIL -- I just go thru and delete the words that take up space. I keep the important ones. Some times one more letter would push to page 2.

When you fit as many recipes onto one page as you can Then you want to PRINT. I print ONE page at the time, just in case a stray letter pushes onto page 2.

After I print the full page, I use Ctrl+A to highlight the entire page and then Delete the page. This leaves your blank document ready to use for the next recipe.

Repeat until you have a couple pages or more.

Then I will use the back side of the pages to copy more recipes using the same
process.

I hope this is helpful. If there's an easier way I know some other Nancylander will let us know how. It sounds complicated but it's not. I have a 1" binder full of pages like this and need to either stop copying recipes or buy a bigger book.LOL
Cheryl, Charlotte

I am hoping someone from the Nancy Family can help me! I am looking for a plug for a Rival Electric Skillet. I assume it is the kind with the temperature control dial on it. I contacted Rival and it was out of stock. I also checked with Ace Hardware and Sears w/ no luck. Have not tried Home Depot or Lowes yet. Would love any
suggestions!
Thanks, Irene in FL 

This is for Boot, VA. I missed your e-mail regarding Loud and Clear rabbit ears for tv. My husband has the tv on so loud you can hear it all over the house and upstairs too. I am his caretaker and have to listen to it all day. Would appreciate it if you could repost the information about this product.
Thank you. Gay in L.I.

I want to thank Hudson Valley Kathleen for all the rice cooker recipes in the December 7th recipe newsletter. I really like my rice cooker and am always looking for new and different recipes which hers were, Kathleen, if you have any other rice cooker recipes I wish you would share. Thanks for all your good recipes I have tried
over many months.
Dixie in AL

This is for all of you making the Hot chocolate gift jars, or just fixing a cup of hot chocolate or a dish of chocolate pudding. And you just need a little extra boost. To what ever ingredients you are using. ADD 1-2 tsp of Expresso powder or coffee granules for making instant coffee. Also add ! extra teaspoon of dark Dutch chocolate. This gives an extra boost without a bunch of calories.
Jam

Christmas Ideas
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Pineapple Coconut Drop Cookies
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1- 8 1/4 oz. can crushed pineapple &juice (packed in it's own juice)
1 large egg
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 to 1 cup shredded coconut

Cream butter,, and both sugars till fluffy. Beat in the pineapple& juice, egg, vanilla. Stir together flour, baking powder and & soda& salt. Stir into creamed mixture. Blend in coconut. Drop by teaspoonful on a greased cookie sheet (I use parchment paper or
the new silicone pad) Bake 375* for 8 to 10 minutes.
Makes about 42 cookies

NOTE;; 8 1/4 oz. can gives you 1/3 cup liquid--2/3 cup pineapple
they are delicious, their a big family hit, use to make them sugar free for the diabetics in the family, still do. Nancy thank you for the wonderful letter, Blessed Holidays and a hug for Ditto.
Marie from ma.

Top 100 Recipe Sites

I like to print more than one recipe per page. Is there any way to cut and paste the recipes?
Thanks, Ann

Comment
Go to http://whatscookin.proboards4.com
There is a section on cutting and pasting recipes.
Nancy Rogers

In the 12/3/08 newsletter Kathi in Gorman, TX requested a recipe for Dirty Martini cheese ball. Since no one else has responded, I am sending my recipe for Dirty Martini Dip. I don’t know if this will help you with your search.
Robbie IN

Dirty Martini Dip
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar of chopped green olives, drained and reserve juice
1/8 teaspoon black pepper
2 minced garlic cloves
4 green onions, chopped both tops and green
1/4 teaspoon garlic salt (optional)
1 (4 ounce) can of chopped jalapenos

Combine all ingredients and blend until well mixed. If needed you can add sparingly the juice from the olives - or even add vodka. Chill for at least one hour before serving.
Robbie IN

Nancy, Ditto and Nancylanders: This is in response to the question from Doris, S. Indiana, in the Sunday, 7 Dec Newsletter about omitting the diced green bell pepper from my recipe for Cheese Balls. There is no strong or prominent taste of the green bell pepper in the cheese balls, but I don't think omitting them would effect the
overall taste. I would never make it without the green bell pepper, but what the heck, give it a try.
Mr. Myron Drinkwater - Lake Forest, CA

I am looking for a recipe for cookies called Ranger Cookies. Some of the ingredients are pecans, and butter and then some corn flakes. Thanks in advance to anyone who might help!!
Mary In Texas

Hi Nancy!
No recipes this time around, although I did post some "first snow in my town" pictures on my food blog. There is a couple of pics you might enjoy of my cat Tiki sitting on top of the heating vent, hogging all the heat, making me freeze! I wanted to ask your readers if they could recommend a good rice cooker. I want to buy one, but haven't a clue on what's a good one. Thank you!
Dawn:
http://vanillakitchen.blogspot.com

In the 12/7/08 newsletter Sue wanted recipes for Red Velvet Cake and German Chocolate Cake. Both of these recipes appeared in the 11/19/08 newsletter.
www.nancys-kitchen.com/Nov2008/nov-19-2008.htm
Robbie In

Hello to all,
I am enjoying all the French toast recipes because I think there is no such thing as too much French toast – lol!

I need help finding a recipe I lost for a French toast casserole that uses the “French toast sticks” that you buy frozen in a bag.

It used eggs and milk (perhaps even half and half) and I think it may have had some syrup in it as a sweetener.

I made it years ago for my niece and she is now asking for the recipe to make it for herself. I’ve searched but the recipe is now AWOL. Any help would be greatly appreciated.
Julie in Kansas

Dear Nancy, I want to thank Leah for her advice on the double printed recipes I have every newsletter.

Unfortunately it did not work, but I do appreciate her trying to help
me. It only happens on one recipe--in Sunday's it was on Fat Free Sugar Free Hot Chocolate and info about the message board was on top of it. Not really a problem, but I was curious as to anyone else having this happen. Sure love the newsletter Nancy and Merry Christmas from
Dee in W. Lafayette

This is for Chris in New Mexico. I have followed this newsletter for several years and see your contributions frequently. I just love them. I have cooked many of your suggested recipes and they are always excellent. I too am from New Mexico and curiosity has gotten the best of me. Where do you get your recipes and what region of the state are you from? There is so much diversity in this state , the old recipes can come from the old southern arena or all the way from the ethnic American Indian recipes. I have been hunting for a real authentic Fry Bread recipe.
Can you help?
Micki NM

Homemade Candy Recipes
Holiday Recipes 

Jen in WV. I too love Paula's gooey cookie recipe. I will have to try the red velvet, good idea. I make the recipe and use a lemon cake mix and add 1 tsp lemon extract and 2 tablespoon of poppy seeds. This is my family's favorite variation.
Theresa in MI

This is a delicious recipe for a

Tiramisu Cheesecake Bars

Cookie Base:
2 cups flour
1 1/2 sticks soft butter
1/4 cup sugar
1 egg, slightly beaten

Mix together and press dough in bottom of pan. Bake 350 oven 15 to 18 minutes or
until light golden brown. Cool 15 minutes.

Filling:
2 8 oz pkgs room temp cream cheese
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules
2 teaspoons vanilla
2 eggs
1 cup miniature semisweet chocolate chips

Beat the 2 packages cream cheese until smooth. Add milk and beat until blended. Add coffee, vanilla and eggs and beat until well blended. Stir in chocolate chips. Pour over cooled cookie base.

Bake 350 oven 35 to 40 minutes or until set.

Cool at room temperature 30 minutes. Refrigerate to cool completely.

Topping:
8 oz cream cheese, softened
1 cup whipping cream
Chocolate curls (optional)

Beat the final 8 oz cream cheese. Gradually beat in whipping cream until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping. Cut into bars. Refrigerate about 2 hours before serving.

Dec. 7 all of the rice cooker recipes
can these be made in the crockpot? They sound so very good.
Joan in IL

Good morning Nancy and everyone!
Betty T Ga., I didn’t find your husband’s fruit cake recipe, but I did find where you had mentioned it several times. The most recent was 9/19/2006 newsletter where you said you thought you had posted it but if not you would. There was nothing after that. Sorry! This is what you said: ” Being 78, I too remember the days of coming home and eating mayonnaise sandwich. I still like them. I put lots of salt and pepper on them. For the person who wanted a fruit cake recipe. My husband makes the best fruit cake. It is an old family favorite. It is made in the pressure cooker and uses only home made fruit preserves and home made blackberry jelly .I think I sent
it in when I first signed in with Nancy, if not I will be glad to send it. It takes a lot of work, but is the best and is so moist. People who do not like fruitcake likes my husbands cake. Betty Ga.”
Chris in NM

While shopping 2 weeks ago, I found cherry cordial dark chocolate chunks. Looked so good I bought a package! Now I also bought a cream cheese frosting container, so guess what kind of fudge I am making?! They just sounded so good together! I will let you know how it turns out!
Chris in NM

Sue in NC., Bobby SC posted a made from scratch red velvet layer cake in the 6/18/07 newsletter. It is about ½ way down. It also includes the frosting. I won’t post it here because it is so long.
Chris in NM

http://www.abbys-kitchen.com/ and http://www.nancyskitchen.com/ have lots of
Christmas and candy recipes. I love to just read them and drool!
LOL Chris in NM

The wind is 60-70 miles and hour and is coming in from the west with lots of dust. Chris in NM, I will return all the tumbleweeds and dust back to you later week. The Lubbock area has winter advisory for tonight.
Nancy Rogers

Quick note to Judy... more geographic connections... my son graduated from Wake Forest Law School in NC and as a military wife I spent 4 years at McGuire Air Force Base in NJ.
Athena in DE

Greetings
I have been coming across Orange Cake and I was wondering if anyone has ever made this cake and if so what is the recipe for this. I live in Upstate New York, in a small Village, and I have checked our Walmart store and their is no cake box for orange cake.
Fran, Upstate New York

For Betty T. in Ga. I found your entry for your husband's pressure cooker fruitcake in the Newsletter of October 29, 2007. I also wanted to let you know that I have you in my prayers and thoughts and know about how hard the holidays can be after loosing a spouse. I have found my strength came from God, family and friends and each day became easier. But you will never forget the good memories and good times you both had together. Those are memories you never want to let go for those memories will see you though good times and bad times. Here in the Nancyland family you are much loved and wished nothing but happiness and blessings and know you will be just fine during the Holidays.
Betty in MD

Many thanks Sher in PA, and Shirley in Sask. I too waited for the newsletter for the 6th and clicked on a reference to the 5th and got it then. Isn't it just great how we can help one another?

Merry Christmas and happy cooking to all the fine cooks who contribute to Nancy for this newsletter!
Rusty

I don't have the exact chicken salad recipe that Barb is looking for but this one is
very good.

Fruity Chicken Salad
2 cans (10 ounces each) chunk white chicken, drained
1/2 cup reduced-fat mayonnaise
1/2 cup red seedless grapes, each cut in half

1/3 cup chopped celery
1/4 cup sliced almonds, toasted (optional)
Salt and pepper to taste
1 can (15 ounces) mandarin oranges, drained

Combine the chicken and mayonnaise in a medium bowl. Stir in the Grapes, celery and almonds. Season to taste with the salt and pepper. Gently stir in the oranges just before serving.

Betty T. Ga. - Pressure Cooker Fruit Cake

I'm sorry but if you posted it to this newsletter, I couldn't find it. Searched all from 2005 up to today. You mentioned it twice, once on Oct 29, 2007 and Dec 6, 2008 but no recipe. What other group might you have posted it to?
gramaj

Here's a tip for those of you who are diabetic or are just watching your sugar. My Dr. recommended this sweetener instead of the pink, blue and yellow ones. It is called Stevia. It comes from a plant by that name. It hasn't been approved by the FDA, so it is sold in health food stores. I got mine at GNC in the Mall. It comes in
bulk, liquid and packets. If you buy the packets, you can get at least 3 servings out of one, as it is VERY sweet. No aftertaste. I paid $10. for 100, but that is cheaper than Splenda when I figure 3 servings per pack. Haven't bought the bulk to try baking with it yet.

Hi Nancy,
I am a 'newbie' to your newsletter and I love it. I had absolutely no idea there were so many yummy recipes out there. I will not live long enough to try all of the ones I have printed out!!

One request, when I read about the various flavors of baking chips, I failed to copy down the name of the store where you said I could purchase them. Now that I want lemon, etc. chips and I can't find the name of the store that you mentioned. Please post it one more time. Thanks a million, and Happy Holidays to all
Judy in Jax

Hi all,
Does anyone have any ideas for the GT Xpress 101? We just bought one (well, actually,. we bought the $9.99 Omelet maker from Walgreens - it is the same thing!! ) but don't know what to make!
Thanks! Diana in RI

Re: How can I convert it, into a diet hot chocolate mix?? Which sweetener tastes the best, and how do I convert it to that sweetener?? Is it 1 c. of sugar--1 c. of say equal, Splenda, etc.--or what is it???

Sue, Splenda does convert cup for cup to sugar.
Diana in RI

Hi 'landers!
My husband is hoping someone could share a recipe for some sort of a pineapple glaze or sauce for ham? Thanks!
Diana in RI