Thanks to Chris, Ruth Ann, Mary Jo, and Marty S I hope I didn't miss anyone for the recipe for sweetened condensed milk. Isn't this a great and wonderful site? almost like ask and you shall receive. Nancy has brought us all together and we are forming a bond with each other and we have never met. Isn't it amazing! Thank you Nancy.
Jean Cecil VA/FL

Here is a hamburger soup I use a lot, you can add more hamburger or veggies to make it thicker.

Easy Hamburger Soup
1 - 16 oz bag or more of frozen mixed vegetables
1 package of McCormick's Beef Stew mix in the packets you buy in the store
3 cups of water [mix package requirements]
1lb. of ground beef or maybe ground turkey
any other seasonings to your liking, like maybe some garlic or onion or other vegetables not in the mixed veggie bag.

Brown the ground beef, drain off and discard the fat. Add the 3 cups of water, the Beef Stew mix and the vegetables. Bring to a boil, then turn down to a simmer, and cook till the vegetables are to the tenderness of your liking. Serve with French bread or rolls.
Barb in Texas

One of my favorite friends is Dennis Weaver at the Prepared Pantry.  We often talk by phone.  In a recent conversation I asked him if he would provide some tips and hints for cooking and baking for our newsletter.  Being the generous and kind person he is, Dennis has agreed to share his expertise with our recipe family. 

On Monday's I will be taking a course on web development and need time to take the course.  Each Monday (starting Monday, January 12, 2009) Dennis will provide the information for our newsletter and I will send it out to you all.  The rest of the week will be the recipe exchange newsletter as usual. 
Nancy Rogers

Thanks to Chris in NM for posting the Charleston Coconut Cream Pie recipe. Made it today and it is scrumptious and EASY. I just love this Newsletter!! It is the best one around. Happy New Year to All.
Ditamac FL/MI

Top 100 Recipe Sites

For Roz in Indy, the aero garden store has the plugs you can use, you can get 21 for 12.99 or you can get 75 for 19.95. But I think that the blog you found is the best bet! A whole lot cheaper! I had bought plugs in the past but I think this time, now that I have two of them, I'm going to make some when I'm next ready to refill!

Chris in NM, this weekend I made the Greek Spaghetti sauce and I loved it! Thanks!
Billie in Fl  

Nancy,
I really appreciate your advertising the cookbooks.
But these are not sponsored by my church, but by the Auxiliary at each home. Both places are homes for children who are battered and abused, or have other kinds of problems. A lot of them are put their by the court system. A lot of them have been sexually abused.

They keep both boys and girls. They have children right now from 5 years to college age. If they want to they can even go to college and the Homes pay for this.

In other words if they want to they can get a very good start in life. The money from the cookbooks go for extra things, such as vacations, things around the home that the home can't afford.

When they built a large new dinning hall the Auxiliary completely furnished it including chairs, tables and carpet. We have a very active Auxiliary.

Yes like some of the other ladies I look forward to getting the letters each day. I am always fascinated by how people cook the same things but in different ways
in each region of the country.
Thanks Again, Chris In GA

Down Home Cooking
Methodist Home for Children and Youth
P.O. Box 2525
Macon GA 31203

Cost $15.00 plus $5.00 postage.

Simply Southern
Vashi Center for Children and Youth
1815 East Clay Street
Thomasville GA 31792

Cost $15.00 plus $5.00 postage

For Barb in Indiana -
My mother made creamed spinach by softening chopped onion in a sauce pan. She used just a bit of butter.

Thaw one box of chopped spinach and squeeze the liquid out.
In the sauce pan mix one can of cream of mushroom soup with the onion, add the spinach and a little ground nutmeg - mix it all together and it is so good.
This is the only way I could get my children to eat spinach. Hope you enjoy as much as we do.

Happy New Year Nancy. I wish you and all Nancylanders good health and happiness.
Rita in NC

I made Zack's Ginger Crinkle Cookies yesterday, and they had a real good flavor, but turned out very hard for me, though were great when dunked in milk, or coffee! I have two favorite Ginger Cookie recipes, that were my children's favorites when they were growing up, and now that they are adults, with families of their own, they are still their favorite cookies. Both store and ship well through the mail.

Ginger Blossoms
3/4 cup shortening
1 cup brown sugar, firmly packed
1/4 cup light molasses
1 egg, beaten
2-1/4 cup flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2 tsp. baking soda
1/4 tsp. salt
25 whole blanched almonds

Cream shortening and sugar. Add molasses and beaten egg. Blend well. Add dry ingredients and cream thoroughly. Roll into balls about 1-1/2 inches in diameter and place 2-1/2 inches apart on greased baking sheets.

Flatten with hand slightly. Press almond in center of each cookie. Bake at 350º for 12 to 15 minutes. Remove to wire racks to cool, after about 2 or 3 minutes. Makes exactly 25 big cookies.
Note: I sometimes can't find the blanched almonds here, so I use sliced almonds for the middle.

Sugar and Spice Cookies
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup light molasses
2 cups sifted flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 tsp. ground ginger
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

Cream together shortening and the 1 cup sugar till fluffy. Add egg and molasses and blend well. Add dry ingredients (except for the 2 tbsp. sugar and 2 tsp. cinnamon) and stir into creamed mixture thoroughly.

Form into small balls, using about 1 tsp, dough for each and roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon in a small bowl. I make the balls first and lay them on waxed paper before rolling in the sugar/cinnamon mixture. Place 2 inches apart on greased baking sheets.

Bake at 375º for 10 minutes until golden brown. Remove after a couple of minutes to wire racks to cool. Makes about 3 dozen delicious cookies.
Judy (in Alaska)

A word of caution about recycling paper bags in microwave for popping corn -- some contain metal fibers that can ignite and cause explosion.
DeLois in MS

Hi Nancy and all wonderful Landers cooks,
I want to thank all these people who sent in recipes for Hamburger Soup and other thick soups
Ann in Madison, Chris in NM- B- Doris in Oklahoma City and Carolyn in Rochester,New York

They are all keeper recipes and I plan to try them all. I knew I could count on our little "family" of cooks to give me some to die for soup recipes. Nancy, I can't thank you enough for all the hard work you do for all of us. This is the first site I look at each morning to see if there are any recipes I want to try that day lol. And of course there always are. I'm taking all the Nancyland recipes and making a cookbook for my 10 yr old granddaughter. She is really into cooking and baking now so I know she will be glad to have her very own cookbook.
Dianne in Wisconsin

Happy New Year Nancylanders ! I copied a corn soup recipe in Nov. or Dec. and cannot find it. It was from a restaurant and contained proscuitto. Could someone please tell me the date of the newsletter.
Thanks,Loretta in Va.

Hi Nancy,
Your story about the gran on her scooter brought back pleasant memories of trips to Mallorca. If I'm not mistaken it holds the world record for it's 4 mile walk from check-in to departure gates, a few of the airport supervisors scoot around on these, only problem they obviously can't take passengers, so there's no point in trying to thumb a lift. LOL.

You may not feel like chocolate cake right now after all the over-indulgence of Christmas and New Year, but tuck this recipe away for when you are feeling ...naughty...again.

...Naughty...Chocolate Cake

Preheat oven to 180oC/350oF
Serves 12

2 1/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 cups sugar
1 1/2 cups warm full-fat milk
3 tbsp vinegar
5 oz/150 grams butter, melted
1 tsp vanilla essence

Line the base of a deep 9 inch/23cm round tin with waxed or baking paper. Sift the flour, cocoa, baking soda and sugar into a bowl. Combine the warm milk and vinegar, then stir in the melted butter and vanilla essence. Pour into the dry ingredients and mix thoroughly. Turn the mixture into a well greased and lined tin.

Bake in preheated oven for 45 – 55 minutes or until cake tester inserted into the centre of the cake comes out clean. Leave cake in tin for 15 minutes to cool then turn out onto rack to finish cooling. Dust with icing sugar before serving.

Serve with fresh fruit (Strawberries) and Cream.

Now, I must search through the archives for something less fattening, but, it can wait until tomorrow.
Sylvia <Scotland>

Hi everyone in Nancyland hope you are all doing well. Here in PA the temperature is 10 degrees today .... sure is cold. This is for Brenda in Alabama requesting a lite Spinach Dip in the 1/04/09 newsletter. Brenda I have used Hellmans lite Mayo, and low fat sour cream for a healthier dip. You could also use plain yogurt. Chill before serving.
Mary Jo, Williamsport, PA

Hi Nancy Landers! Happy New Year!
Could I get your favorite coleslaw variations and/or add-ins? Thanks!
Diana in RI

This is for Barb in LaPorte, IN. She had a request in Sunday's newsletter for a creamed spinach. This is a family recipe we have made for years and it is very good.
Marti in AL

Spinach Au Gratin
1 tablespoon butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups milk
1 cup (4 ounces) shredded Sharp Cheddar cheese
1 pound fresh spinach, or 3 packages (10 ounces each) chopped spinach, thawed
1/3 cup fine, dry bread crumbs

In a saucepan, melt butter. Add flour, mustard, salt and pepper. Gradually add milk and cook until thickened, stirring constantly. Add 2/3 cup of the cheese to sauce. Stir until cheese is melted.

Drain spinach and chop coarsely. Place in 12x9x2” baking pan. Pour cheese sauce over spinach. Mix remaining cheese with bread crumbs. Sprinkle over casserole. Bake at 375° F for 30 minutes or until crumbs are browned.
Makes: 8 servings

More for C in OK
low cal/low fat GT Express Recipes

Cake Mix Cake not from me, found online, so the comments are not mine! )
1 regular cake mix, any flavor
1/4 C water
1 egg white
1 T applesauce
4 zip-lock baggies

Open a regular box, get out a small measuring cup and four zip bags. I divide the mix up between the zip bags, close them, and put all but the one I want to use back in the original cake mix box for storage. As far as eggs, water, etc. I use a fourth of the amount of water called for; since I cook ultra low fat I skip the oil and use a tbsp of apple sauce instead; and if the recipe calls for two eggs, I use one egg white (two egg whites = 1 egg). Mix according to the directions, spray the Xpress 101 with oil and pour the mix into the wells, cook for 7-8 minutes or until a toothpick inserted into the middle comes out clean.


Crispy Baked Potatoes
2 medium potatoes, washed and sliced in half lengthwise
nonstick cooking spray
Spray potatoes with nonstick cooking spray. Lay one half skin side down in each cooking well. Lay the second half skin side up over the top, but offset so that the unit closes. Cook 15 minutes. Serve with butter or sour cream. Serves 2.

Strawberry Angel Food Cakes
1/2 cup ( 1/4 of 16 ounce box) Angel food cake mix
3 Tablespoons water
3 Tablespoons sliced strawberries
non cooking spray

Mix cake mix with water until thoroughly blended. Fold strawberries.

Spray GT Xpress cooking wells with nonstick cooking spray on both the top and bottom. Divide batter between two wells.

Cook 7 to 8 minutes until dark brown. Remove carefully, cakes will be soft. Cool and serve.

Good morning Nancy and everyone! I would like to answer a couple of questions that were in the 1/4/09 newsletter.
Barb - La Porte, IN, here is your creamed spinach recipe!

Spinach, Creamed
1 pkg. frozen spinach, chopped
4 slices of bacon, finely chopped
1 med onion, very finely chopped
2 tbsp. flour
1/8 tsp. pepper, fresh ground
1 clove of garlic, finely minced
1 c. milk
Salt

Cook spinach according to directions. Drain very dry. Fry bacon and onions together until onions are tender, about 10 minutes. Add flour, seasoned salt, pepper and garlic. Blend thoroughly. Slowly add milk; cook and stir until thickened. Add spinach and mix thoroughly. serves 4. Source: http://www.nancys-kitchen.com
Chris in NM

Judy in Cocoa, FL, here is a very good peanut butter fudge recipe. In place of the sugar, use Splenda or other sugar substitute.

Never Fail Peanut Butter Fudge
2 c. sugar
1 c. milk
Pinch of salt
2 tbsp. butter
1 tsp. vanilla
3/4 c. crunchy peanut butter or
smooth peanut butter

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast. http://www.nancys-kitchen.com/
Chris in NM

Judy in Florida. Heres a couple of peanut butter candy recipes.
Roz in Indy

Easy Peanut Butter Fudge
2 cups sugar
1/2 cup milk

Combine sugar and milk in a pan. Mix well. Bring to a boil, turn down heat slightly and cook stirring constantly for 3 minutes, only.

1 cup peanut butter (plain or chunky)

Remove from heat and stir in peanut butter and immediately pour in greased 9 by 9 pan. (Line it with foil for easy removal) Let set and lift foil out and cut up candy.

Peanut Butter Marshmallow Fudge
Melt in micro:
1 pound chips (or 6 cubes of bark) white or chocolate
Then Add:
1 13 oz jar marshmallow cream
1 / 2 cup peanut butter to the chips when melted.

Let set up, roll in Balls and then roll in chopped nuts.
Roz in Indy

Healthy, filling and low calorie salad.

Lentil Olive Salad
Boil 3 cups water and add 1 cup rinsed lentils and cook 5 minutes.
Remove from heat and let soak for 40 minutes.
Add 2 tsp salt and if necessary bring back to boil and cook 2-5 more minutes.
Lentils should be firm to bite.
Drain and rinse.
Add 1/2 tsp each of onion powder, sage, basil, thyme
1/2 cup blk olives
1 Tbsp balsamic vinegar
1/4 cup olive oil
1 cup finely chopped celery
S/P to taste

Toss together and marinate 2 hours. Serve with goat cheese crustini
Judy/Buffalo

Hi Nancy and Family!
(Yes Ditto, you too, Tristan and Nermal say HI!)
Hope everyone is managing to stay warm! It has been a very balmy winter here in Middle Georgia! 70 degrees today! I would have liked to see some snow for Christmas, But it didn't even come close to being cold! I received an older Breadmaker from a friend, a Regal. She didn't have the instruction booklet, and Regal quit making Breadmakers in 1999, So I am a bit out of luck. She did tell me how to use it though (for the most part!) I was wondering if anyone had some great tried and true recipes for a 1 1/2 pound Breadmaker? I love having fresh bread in the mornings! So far I have made a Hawaiian Sweet Bread mix (from a box) and then I did Homemade Cinnamon Raisin Bread! They were both wonderful, and the loaves did not last very long at all! I am sure some of my Nancyland Family can give me some wonderful new recipes to try! Also, I have a hen that I would like to find something new to do with, I think my family is about worn out on soups and chicken, LOL. Hope someone can help us! Hope everyone had a Safe and Happy New Years, and have a wonderful 2009!
Chrissy in Middle Ga (Warner Robins)

Hi Nancy,Ditto and fellow landers: This being the new year and all the resolutions to eat healthy and take off a few pounds, this recipe for soup, called free soup because you can eat as much as you like, might be useful. It tastes much better than the diet cabbage soup of a few years ago.

Cabbage Soup
1 48 oz V-8 juice
23 oz. water
1cup cabbage shredded
1 can diced tomatoes and chili peppers
1 cup celery, diced
1 onion chopped
1 14.5 oz can green beans
1 jar mushrooms(optional, I don't use)
4-6 carrots, sliced
2 TBS, parsley
2 pkg. beef bouillion
1 pkg. ranch dressing mix

Bring to boil, simmer until vegetables are done
Sandy, in NE

I like this recipe for spare ribs in the crock pot.

Chinese-Style Country Ribs
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove crushed garlic
3-4 pounds spareribs
Combine first four ingredients. Brush on both sides of ribs. Place in crock pot. Cover and cook on low for 8-10 hours.

This is so simple and quite good.
Jackiets from Louisiana

I would like to thank everyone for their response to me needing a recipe for Spinach Dip. I knew I could count on all of you in NancyLand to help me out. Can't wait to try these recipes. My hubby even likes it, but he thinks I will burn him out on it. Again a BIG THANKS to all who sent in recipes for me. I know if their is a recipe I need for something I can find it in Nancy's letters.
Sharon in Lutts,Tn

Hi Nancy, After reading all the recipes for soups I would like to recommend using canned broth instead of water in the recipe. It gives the vegetables a very good flavor.
Margaret, Tulsa

Hi Nancy: For Carolyn in Loveland. One casserole that comes to my mind that I can also use in another way is the typical Goulash recipe. What I do is make a large dish of it, bake it lightly, just enough so it is hot, and we have goulash that evening, and

I also have a quick Garlic Bread, that we like. Just pop homemade or Italian bread in your toaster, and while toasting, melt butter in the microwave with some garlic and dried parsley. When toast is done, just spread the melted butter on the toast and it is delicious and so quick.

We usually have the goulash for a few meals, then I add home canned tomatoes or you could add tomato juice I suppose, turning it into a macaroni tomato soup, for lunches or even supper. It is always good, and if you don't get tired of the same food content, (and I don't) it sure does save you a lot of time. You could even add more items to the soup, that are to your liking. Goulash will keep in the fridge, so you could even have another different meal in between. My goulash recipe uses macaroni, peppers, onions, garlic powder, tomatoes, salt & pepper. Hope this helps you.
Laurine on the border in NNY

For those wanting to recycle greeting cards, especially Christmas cards this time of year; cards can be sent to St. Jude’s Ranch,

100 St. Jude Street, Boulder City, NV 89005-1681. I have been sending my cards for several years.
PJ in MB

Hello to all and Happy New Year. I would like to thank the lady who sent in HOW TO COOK A TURKEY. My son brought a 30# frozen turkey the Saturday before Christmas. It thawed in the fridge until Wednesday. I cooked it all night and it was perfect. One question , what do I do with the four pints of turkey broth?
Love this web site. ann/al

Kay M Pelham, AL (Jan 4, 2009) wanted this recipe. The first is supposed to be the one Goldblatt's used. The second is a clone.
gramaj

Goldblatt's High Cream Cheesecake

Graham cracker crust:
10 ounces crushed graham cracker crumbs
2 ounces plus 3 ounces sugar (divided use)
1 teaspoon flour
4 ounces melted butter

Filling:
1-1/2 pound cream cheese (3 of the 8-ounce packages)
3/4 cup granulated sugar
1/2 pint sour cream
2 tablespoons flour
1 teaspoon vanilla
6 eggs separated

To make crust, combine graham cracker crumbs, sugar and flour. Use a fork to blend thoroughly. Add melted butter. Firmly press crumb mixture into a 9-inch pie pan, or, even better, a 9-inch springform pan.

For this cheesecake, set unbaked prepared crust aside to prepare cheese filling. (Normally, when using this crust for recipes that call for an already cooked filling, you would bake the crust at 375 degrees for about 10 minutes.)
To make filling, in a large bowl, cream the cream cheese and sugar together and then add sour cream.
Add the egg YOLKS only, one at a time, to filling mixture.

In a separate bowl, beat the egg whites until stiff, and fold them into the filling.
Pour filling into crust (or into plain, greased springform pan if making the crust-less version) and bake at 350 degrees for 1 hour.

After one hour, turn oven off and allow cake to remain undisturbed in oven and slowly cool for 1 more hour before removing.
Makes 14 slices.


"Just Like Goldblatt's Cheesecake"

Cake base:
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 cup granulated sugar
1/2 teaspoon vanilla or lemon extract
1/3 cup butter or shortening

1 very small egg, beaten with a fork, and a little milk if dough appears to dry after egg is added (should be the consistency of a medium cookie dough that can be rolled easily

Cheese Filling:
1 pound cream cheese
1/3 cup sifted all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
Rind of small lemon and small orange (or 1 teaspoon lemon flavor)
1/3 cup egg yolks
1 cup cream, heated
2 tablespoons butter
3/4 cup egg whites

1-1/4 cups granulated sugar, combined with 1/3 cup hot water and cooked to 248 degrees.

Sift dry ingredients together several times. Add vanilla or lemon extract and the butter. Cut through ingredients, using pastry blender, until they look like fine meal.

Add beaten egg and a little milk, only if necessary. Blend with a knife or fork until dough leaves sides of bowl.

Turn out onto a pastry cloth and knead gently a few seconds.
Cut dough into two parts. Wrap one part in wax paper and refrigerate. Shape first piece of dough into flat round and place it on bottom of an ungreased loose-bottom springform pan that measures about 9 inches by 3 inches. Roll dough to fit pan. Trim edges evenly.

Bake at 325 degrees 20 to 25 minutes or until crust is delicately brown and firm to the touch. Remove from oven and let cool.

Remove other half of dough from refrigerator and cut it into 6 uniform pieces.

With covered rolling pin, roll each piece about 3 inches wide and 5 inches long. Place pieces of dough on sides of the ungreased cooled pan, 1 piece at a time, and press well with floured fingers. (Cutting dough in small pieces facilitates handling).

To make cheese filling, in a large 10-inch bowl, place one pound of cream cheese. Add the flour, cornstarch, salt, vanilla, rinds and egg yolks, a little at a time, beating with electric mixer until smooth and well-blended.

Then add heated cream (warmed to about 150 degrees) and butter slowly, beating only until smooth. Let this mixture stand while preparing cooked meringue. Pour the unbeaten egg whites in an 8- or 9-inch bowl.

In a very small saucepan (not more than 1-quart size), cook the granulated sugar and water until it reaches 248 degrees to make a syrup. This takes 6 or 7 minutes. For best results, a thermometer must be used.

While syrup is cooking, wash sides of the pan with brush dipped in hot water, and do not stir after syrup begins to boil. As soon as it reaches 248 degrees, shut off heat and let saucepan remain on burner. Start to beat egg whites immediately until they cling to bowl, then beat 30 additional seconds.

Now slowly, in a steady stream, add hot syrup to egg whites and continue to beat whites at high speed about 2 more minutes. Pour this meringue into cheese mixture and, with electric beater at low speed, beat only until smooth and no streaks appear.

Pour into crust-lined pan, and bake at 325 degrees about 1 hour or until cake rises in center even with sides and takes on a very delicate color. Then bake about 10 minutes more or until surface cracks.

Shut off heat and let cake remain in oven for at least 1 hour, keeping oven door partly open. Let cake cool on a rack away from drafts.

Be sure to let it stand for several hours before cutting. It may be sprinkled thickly on top and sides with sifted confectioners sugar before cutting, or cover top with fruit. This cake will rise high and settle to original size after it is cold.

Makes 14 slices.

Hi Nancy, Ditto and Friends,
A happy, healthy and prosperous New Year to everyone and thanks to all of you good cooks for sharing your delicious recipes with us.

In the early part of last year I got a recipe from this site for a sugar free lemon pie made with Jello lemon pudding. I think that it was made with the cook and serve Jello brand pudding, but using water instead of milk (but I'm not absolutely sure it wasn't the instant pudding variety) and the topping was sugar free Cool Whip. I thought I had put this recipe in my sugar-free dessert folder but it's not there and I cannot find it. Like so many that probably overdid the holiday food thing, I need to get busy and get rid of my over-indulgences.

Another sugar free dessert recipe I've misplaced is the very popular Dreamsicle Mousse, which is made with sugar free instant white chocolate pudding mix and orange gelatin (sugar free too, of course) and tastes remarkably like the Dreamsicle ice-cream bars of my youth. My overfed hips and I would greatly appreciate your help.
Gail in LA

Dear Nancy,
It is 2009 and I am very happy to wish all of you a Very Happy and Healthy New Year. You know, I just got to thinking about how many meals I have prepared over the 55+ years. I have been happily married to my husband and the three children I raised to adulthood. But, I am sick and tired of figuring out what to cook, and prepare an interesting meal. I am in good health, but I am bored to death with cooking. I love to go out to eat but most of the really so called great restaurants in our area (particularly at our club) serve ridiculous food that is supposedly wonderful but they try to make the plates so pleasing to the eye, they use the vertical presentation, which consists of mashed potatoes, steak on top and something else on top of the steak. It is terrible. I am for going to ordinary food restaurants but we don't always want hamburgers, French fries. etc.

Please Help. I am bored with cooking. However I have always loved to cook. Please send me some easy, delicious meals. Thanks for listening. Perhaps others will understand what I am going through.
Pat in SC

Thick Chewy Molasses Crinkles with Sugar Tops

Blend together:
3/4 cup soft shortening
1 cup brown sugar
1 egg
1/4 cup molasses

Sift and stir in:
2 1/4 cups flour
2 tsps. soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough and roll into walnut size balls. Dip tops in sugar and place sugar side up on greased baking sheet, about 3" apart. Sprinkle each cookie roll with 2-3 drops of water to produce crinkled surface. Bake at 375°, till set, but not hard, about 10-12 minutes.
JL in South Jersey

This is a recipe I got about 20 years ago off the Internet, from a lady in
Waterloo, IA.

Banana Split Dessert
2 1/4 cups finely crushed vanilla wafers
1 stick melted margarine
3-5 bananas
2¼ cups crushed, lightly sweetened strawberries
14 oz. can sweetened condensed milk
1/4 cup lemon juice
1 cup well drained, crushed pineapple
8 oz. carton whipped topping
1/2 cup flaked coconut
1/4 cup chopped pecans
1/4 cup cut up, well drained maraschino cherries chocolate topping, optional

Combine crumbs and margarine. Press in bottom of a 9 x 13 x 2" pan. Chill for at least one hour. Slice bananas over crust and arrange evenly. Spoon strawberries over bananas. Combine condensed milk and lemon juice until thickened, spoon over strawberries, spoon on drained pineapple, and top with whipped topping. Sprinkle with coconut and nuts. Garnish with cut up cherries. Refrigerate 6-8 hours or overnight. Cut into squares and serve. Chocolate topping may be drizzled over each serving, if desired. Serves 18-24.
JL in South Jersey

Hi Nancy,
For the gal who was looking for recipes for her chocolate cool whip I found one in a Jell-o/Cool Whip cook booklet.

Frozen Chocolate Oreo Bash
19 OREO Cookies
4 squares BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Chocolate Whipped Topping, thawed
1/4 cup milk

ARRANGE cookies in single layer on bottom of 9-inch springform pan. Melt 2 of the chocolate squares as directed on package. Chop remaining 2 chocolate squares; set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; beat until well blended. Gently stir in whipped topping. Blend in milk and the chopped chocolate. Pour over cookie layer in pan.

FREEZE several hours or until firm. Remove from freezer about 15 min. before serving; let stand in refrigerator until dessert can easily be cut. Store leftover dessert in freezer. Makes 16 servings bakerschocolate.com
Chris in NM

For Carolyn, Rochester, New York 13/09 NL: I would love to have your Italian Wedding soup recipe.
Thanks jsham, AR

To Margaret in Tulsa, Doris in S. Indiana, Sybil from Sherbrooke and my neighbor Judy on Pleasant Valley Road in Ohio -- thank you so much for the recipe for Zack's Ginger Crinkle Cookies. They will be on my 'to do' list for this week!
Ruth, Broadview Heights, Ohio