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Buttery Almond Chocolate Chip Cookies
Try these rich chocolate chip cookies with chunks of buttered almonds! Each bite delivers rich chunks of buttery almonds and imported chocolate in an outstanding cookie.

More Cookie Mixes
Raspberry Sour Cream Pancake Mix
Dessert Mixes

Thanksgiving Coloring Pages | Activities for Children | Recipes

jsham/AR: asked in the 11/17 newsletter for a recipe. Here is the recipe I was talking about. I should have said its the best I have found so far that comes even close to tasting like the real thing. I have been looking for years to find a really good "can't tell the difference" sugar free pecan pie. Although I have not found that perfect recipe, this one is the best so far for taste and texture. I submitted it back in 12/11/07, and got it from Foodnetwork.com. When I made it, I used a few extra pecans. If you decide to
try it, let me know what you think.
Dee in S. IL.

12/11/07
No Sugar Pecan Pie
3 eggs
5 teaspoons sugar substitute for baking
1 cup sugar free breakfast syrup
1/3 cup butter, melted
1 cup pecan halves
Pie dough for a single 9-inch crust

Preheat oven to 350 degrees F.
Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and
cut into 8 pieces to serve.

Nancy and everyone, Have a wonderfully blessed thanksgiving holiday. May god continue to bless all of us and may we never forget to be thankful.
Dee in S. IL.

 
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Nancylanders,
Would any of you happen to have a "copy cat" recipe of the peanut butter pie that is sold at the Village Inn or Perkins restaurants? That is one of my families favorite pies and I would love to try to surprise them during the holidays by making one that
is similar.

Thank you and everyone have a blessed Thanksgiving!
Cindi in COLD Northeast Nebraska

It has been many months since I wrote, as I was living in a Nursing facility. Now I am in an Assisted Living apartment, and have need for some of the recipes that I am unable to find. The famous Grape Salad, that was so popular is something I cannot find in the left hand list of recipes. It used to be at the bottom, or under salads. Would it be possible to list the recipe again, Please? It had 4 pounds of Grapes, some Sour Cream, & I think brown sugar, and was so good. I appreciate it, as will the cook, here.
IM in Friendly Iowa

Comment
I am so glad to hear from you.  I wondered how you were doing.  Thank you so much for writing again to us.
Nancy Rogers

Hi Nancy,
the readers must think I'm absolutely bonkers, .... well - no comments please, I thought that Thanksgiving was on the Thursday that fell within third week of November i.e. yesterday, not the third Thursday in November. So you all have a wonderful time next Thursday 27th November.

Leah, your Tuna salad (19th Nov newsletter) sounded goood! Sour cream is now making appearances in our shops, because I keep asking for it! We are, thanks to DH's German class, getting into German biscuits. The tutor is kind enough to supply tea-break biscuits. Chris in NM has been kind enough to supply a recipe for

Lebkuchen Biscuits/Cookies it is very close to the little piece I managed to salvage from his school bag folder, but the tutor's had a chocolate base. The other one was Spekulatius, not quite as tasty, but nice with a cup of coffee. The two recipes I
have for Lebkuchen are on the German Message Board. If you would like to help out you could either add your recipe on the German Message Board
or reply to the newsletter.

The German speaking class is now on holiday until mid-January and I would love to send a selection of biscuits/cookies for the class to try.
Best wishes to you all, Sylvia <Scotland>

2 Ingredient Fudge Recipe

For Jane in Lex. NC in the Nov 16th Newsletter wanting a recipe for Chocolate Covered Cherries Sorry I didn't get this to you sooner but believe it or not I misplaced my recipe too. I found it this morning (thank goodness). I have been making these for years. They have to set for awhile for the center to liquefy, but well worth the wait.

Long Stemmed Chocolate Covered Cherries
10 oz Jar maraschino cherries with stems, drained
2 tbsp rum

FOR THE FONDANT:
1/3 cup sweetened condensed milk (not evaporated)
2 tsp light corn syrup
2 1/2 cups powdered sugar

FOR THE COATING: *
1 cup semi-sweet chocolate chips
1/4 cup light corn syrup
1 tbsp water FOR THE CHERRIES: In small bowl, combine cherries and rum. Let soak
2 hours; drain on paper towels.

TO MAKE THE FONDANT:
In medium bowl, combine condensed milk and corn syrup; blend well. Add powdered sugar gradually, stirring until mixture forms a still smooth dough. (If all powdered sugar can't be stirred in, knead mixture and sugar on counter until smooth dough forms).
Wrap small amounts of the fondant around each cherry to cover completely. Refrigerate about 20 minutes or until fondant is firm.

TO COAT THE CHERRIES:
Line cookie sheet with waxed paper. Prepare dipping chocolate by cooking ingredients over low heat until melted, stirring occasionally. Holding by stem, dip chilled cherries into chocolate, making sure to cover completely. Place on waxed paper-lined cookie sheet; refrigerate until chocolate sets, about 10 minutes.

Dip chilled candies into melted chocolate again, making sure to coat completely. Place on lined cookie sheet then cover lightly with waxed paper. Let stand one week in cool place to allow fondant to liquefy (do not refrigerate). Store in airtight container in refrigerator. *You can use 12 ounces of dipping chocolate in place of the coating ingredients.  

Celebrity Chef Connection
Your foodie world is right here, with Barbara Nosek & Debbie Hall
New information and new videos every Wednesday by 5pm.
Demos, interviews with chefs and more.

Cocoa Balls
1/2 cup unsweetened baking cocoa
1-1/2 cups confectioners' sugar
1 cup chopped pecans
1/2 cup sweetened condensed milk
1 tbsp vanilla

Mix cocoa, sugar, nuts, condensed milk and vanilla together. Roll into small balls. Mix together 2 tbsp unsweetened cocoa and 2 tbsp confections' sugar. Roll balls in this mixture.

Unbaked Chocolate Chips
6 oz (1 cup) chocolate chips
1 tsp butter
2 egg whites
1-1/4 cups powdered sugar
1 tsp vanilla
1 tsp salt
24 large marshmallows, quartered
1 cup broken walnuts

Melt chocolate chips and butter over very low heat. Beat egg whites very stiff; add sugar, vanilla and salt. Place marshmallows and nuts in a large bowl. Fold chocolate mixture into egg whites. Add this mixture to marshmallow-nut mixture. Drop by spoonfuls onto wax paper-lined cookie sheets. Cool.
grannym IL

For Sue in IL:br>
Lime Jell-O Salad
1 small pkg lime Jell-O
1 cup boiling water
1 cup buttermilk
1 8 oz can crushed pineapple, drained

PPrepare Jell-O as package directs using buttermilk instead of cold water. When slightly thickened, add pineapple. Delicious!

Sue, have you considered buying powdered buttermilk? br> grannym IL

These recipes are for Dee in IL who is looking for sugar free cookie recipes. I have tried this one and they are very tasty, I found the recipe at Recipezaar. You can use any flavor of sugar free jam/spread you like.

Tasty Holiday Sugar Free Thumbprint Cookies
1 (8 ounce) package sugar-free yellow cake mix
3 tablespoons orange juice
2 teaspoons orange zest
1/2 teaspoon vanilla
4 teaspoons strawberry all-fruit spread
2 tablespoons pecans, chopped

Preheat oven to 350°F. Spray cookie sheets with non-stick cooking spray. Beat cake mix, orange juice, orange peel and vanilla with mixer for 2 minutes. Increase speed to medium and beat 2 minutes more or until dough is smooth (dough should be
very sticky still). With oiled hands, roll dough into 1 inch balls and place 2 1/2 inches apart on cookie sheets.

Press the center of each ball with thumb and fill with 1/4 tsp of strawberry fruit spread. Sprinkle cookies with the chopped pecans. Bake for 8-9 minutes or until cookies are lightly golden brown and lose their shininess. Be sure that you don't over bake these cookies or they will be dry. Remove from oven and place on wire racks to cool completely.
Makes 20 cookies

HHere is one you can easily convert to sugar free by using sugar free cake mix and sugar free cool whip. It was sent to me several years ago by one of my online friends. I didn't make them sugar free but they are moist and chewy just as stated in the recipe. Look for sugar free cake mix in the diet food section at the store. My Walmart doesn't carry the sugar free cake mixes but I do buy the sugar free cool whip there.

Cake Mix and Cool Whip Cookies
The local paper carried a super-easy recipe and I tried it last night. Maybe all of you have already run into it, but it was new to me! It does make great, chewy-soft cookies.br>
Basically, you take one box of cake mix and one small container (8 oz.? There are only two sizes and this is the smaller one of the two.) of frozen whipped topping (i.e., Cool Whip) that you have thawed, mix those together along with one beaten large egg. You can add extra flavoring or throw in candy or nuts or grated lemon peel, but none of that is really needed. Take a glob of the dough and form it into something about the size of a large marble. Roll that in confection's sugar or in regular sugar or in cinnamon sugar or in chopped nuts, etc. Place the balls on a
cookie sheet that you have sprayed with oil. Bake in a 350°F. oven for 10 to 12 minutes. The cookies should still be soft. Take them off the pan and cool them on wire racks.

Talk about fast and easy! There are two tiny mistakes you can make and I did both. I put the balls too close together on the cookie sheet and some of them ran together. The other mistake was not leaving quite enough space around the first cookie that I wanted to remove from the tray. Getting the spatula under it caused that cookie to be kind of smooshed.

II used lemon cake mix and added a little bit of lime juice and some grated lime peel. I also put in a bit of green food coloring and rolled them in confectioner's sugar. Yummy --too yummy for someone who is supposed to be on a diet!
Nancyb

Hello everyone, I have two questions today. I found what I think would be a very tasty way to make Brussels Sprouts but it calls for 3/4 cup whipping cream. I'd like to find a substitute for whipping cream that isn't quite so calorie laden. The cream is added to thicken the broth I assume. I want to make this dish for Thanksgiving since several in my family like brussel sprouts, and this one is different.

Also, I'm wondering if anyone has found a good use for plastic coffee cans. My husband is a big coffee drinker and I'm accumulating several nice red cans. The label comes off easily and they could be stacked. The cans are the smaller, 11.3
oz. size. I keep thinking there should be something useful I could do with them.

I want to wish everyone a wonderful Thanksgiving. When I'm giving thanks I will be sure to include Nancy and this wonderful group of friends who add so much to my life.
DDoris, S. Indiana

Does anyone have a recipe for the lime cheesecake served at the Cheesecake Factory?

I will be having a friend for Thanksgiving and this is his favorite dessert. He has just returned from a tour of duty in Iraq so I want to make this for him.

Thanks for any help you can give me in this matter.
Marti in AL

Correction
Karen Olsen's site should have been Robin Olsen's site.
http://www.nancys-kitchen.com/Nov2008/nov-12-2008.htm

Dawn in Michigan
A great website for Cookies is Cookie-Exchange.com . Robin Olsen's site has a lot of cookie recipes plus pictures of Cookie Exchange parties where you can see how others have packaged theirs. In addition she has games to play and sample of an invitation. Lots of goodies for those interested in Cookie Exchanges.
Kitten in Buffalo

Nancy, I made the best casserole at the last minute last night! I tweaked a couple of different recipes for shepherds pie and made my own! It is wonderful!

Easy Shepherd's Pie T & T
1 pound lean ground beef
1 cup chopped onion
2 cups frozen green beans, thawed
1 cup frozen corn niblets, thawed
1 (14.5 ounce) can petite diced tomatoes, undrained
1 (12 ounce) can beef gravy
salt & pepper to taste
2 light shakes garlic powder
paprika
1/2 c. shredded cheddar cheese
2 c. leftover mashed potatoes

Heat oven to 375 degrees F. Spray 3 quart casserole baking dish or an 8 x 12 x 2 inch baking dish with nonstick cooking spray. In large skillet cook ground beef, garlic powder and onion until browned; drain grease. Add beans, corn, tomatoes, gravy,
salt & pepper. Cook until heated through. Spoon beef mixture into casserole dish. Sprinkle the cheese over all. Spread mashed potatoes evenly over beef mixture. Sprinkle with paprika. Bake 45 minutes or until edges are bubbly and potatoes are lightly browned. Remove from oven.
Serves 5 - 6
Chris in NM

Sugar Free Pecan Pie

3 eggs
28 pkg. Equal
1 c. diet syrup
1/4 c. melted butter
1 c. pecans
1 (8 inch) pie crust

Beat eggs and sugar together. Add syrup and melted butter, stir, add pecans. Put in
Judy in Buffalo, actually I am looking for a sugar free pecan pie bars recipe. Our annual Senior Citizen Christmas Party is coming up and our church always bakes cookies for the event. I am in charge of the Sugar Free cookies/treats. I have a wonderful sugar free pecan pie recipe and was wondering if anyone knew how to change it from pie to bars that would be firm enough to eat with your fingers like cookies. Thanks for the tip! I may try to experiment and see what I can come up with.

In the meantime, does anyone have any great sugar free or diabetic cookie recipes they would like to share? The party is the 1st Saturday in December, so time is running out! Thanks in advance, Dee in So, Il

Hello everyone, I have two questions today. I found what I think would be a very tasty way to make Brussels Sprouts but it calls for 3/4 cup whipping cream. I'd like to find a substitute for whipping cream that isn't quite so calorie laden. The cream is added to thicken the broth I assume. I want to make this dish for Thanksgiving since several in my family like Brussel sprouts, and this one is different.

Also, I'm wondering if anyone has found a good use for plastic coffee cans. My husband is a big coffee drinker and I'm accumulating several nice red cans. The label comes off easily and they could be stacked. The cans are the smaller, 11.3
oz. size. I keep thinking there should be something useful I could do with them.

I want to wish everyone a wonderful Thanksgiving. When I'm giving thanks I will be sure to include Nancy and this wonderful group of friends who add so much to my life.
Doris, S. Indiana

Does anyone have a recipe for the lime cheesecake served at the Cheesecake
Factory?

I will be having a friend for Thanksgiving and this is his favorite dessert. He has just returned from a tour of duty in Iraq so I want to make this for him.

Thanks for any help you can give me in this matter.
Marti in AL

Hi,
With Thanksgiving rapidly coming upon us I thought I would share a couple of recipes that are quick and easy desserts. I have already been to a Thanksgiving Gathering in which I was asked to bring the dessert, something with pumpkin in it. I went online to www.bisquick and typed in their search area "impossible recipes" to
get their impossibly easy pumpkin pie recipe. While looking for it I came upon one for their impossibly easy pumpkin cheesecake. I decided to try it and also made their impossibly easy French apple pie for those who might not like pumpkin. There were eleven of us and there was no pie left to bring home so I would call both of them a success and they are so easy and quick. They also have recipes in the impossibly easy recipes, recipes for turkey club pie and turkey ranch pie which I plan to try out with leftover turkey. I am making the pumpkin cheesecake again for our dinner here at home on Thanksgiving Day.
Donna

Help! My mother got a recipe for baked Lima Beans from her grandmother and it was never written down. The only thing she remembers for sure is that it had NO sour cream and lots of ketchup. I know someone from Ohio (where the grandmas were
from) will have this recipe or one reasonably close. Thank you in advance.
Suzanne from near the Motor City.

Hi Nancy, Re: 11/18 N/L, Thank you Connie in Tx. on advice for cake/bread in canning jars. We were without power last winter for at least a week, don't want to get caught like that again, I bought a plastic storage container an try to buy a few items along that can be opened easily and eaten cold if necessary. I have also had
my husband check on our supply of batteries. We had a really hard time finding some last year. I'm going to see about getting a second tank of propane for our outdoor cooker.
Margaret, Tulsa

For a quick spaghetti dinner we like, I thaw and take the tails of frozen shrimp. While the spaghetti is cooking I add the shrimp to alfredo sauce. Spoon over spaghetti, garlic bread, and green salad, dinner is finished.
Margaret, Tulsa

This is for Dee in So, IL who is looking for recipes for sugar free cookies. This is the best one that I have found. I hope it helps you. Kay in Pa originally submitted the recipe. This recipe does not use flour.
Robbie In

Magic Peanut Butter Cookies
1 C. Peanut Butter (creamy or crunchy), "natural" Peanut Butter usually has less
carbs
1 C. Splenda
1 egg
1 tsp. vanilla
1/3 C. Splenda (for garnish)

Mix first 4 ingredients. Roll into balls. Dip fork into Splenda and "criss cross" cookies.
Bake 350 for about 12 min.
Kay in PA

Dear Nancy,
Good morning everyone. I hope all is well in your corner of the world.

This is for Pauline in Salem, OR- 2 1/2 cups melted butter would be the right amount for 7 1/2 cups crushed pretzels. My recipe for a single batch calls for 2 cups crushed pretzels and 3/4 cup melted butter-even more than her's. The butter helps hold the crust together in a layer.

This is for Ruth and her young friend in college
Devon has a job and comes home on the weekends. We rented a microfrige for her and the freezer is a nice size that will fold a weeks worth of dinners orbreakfasts. She is a picky eater and doesn't like casseroles or soups and usually will bring back food from home when she goes back to college. We make and freeze individual servings of gnocchi, potato latkes, hamburger barbeque, waffles, pancakes, etc. In the local kitchen store, I found an inexpensive microwave omelet pan so she can have something different from scrambled eggs. They are simple, easy to use and the omelets aren't bad! Another favorite of hers that we buy in the store, are envelopes of precooked chicken. They come with 2 servings and are located near the canned tuna in the grocery store. They are much better than canned chicken and we buy bottled Alfredo sauce and buffalo sauce to make sandwiches and wraps.

I hope this helps. If I discover something in a casserole that she will eat, I will pass it on.

Have a great day everyone and stay warm and dry. We are having our first snowfall of the season here in central PA. YUK!
Lisa

To Barbara in Al. from the Nov. 10th newsletter.

HI to you also.
You are right about not many Barbara's in the world, but we own an lot in an RV Resort and would you believe there are 4 Barbara's just on our road. Have a nice
day, Barb from Fl.

Does any one have a favorite stuffing recipe they would be willing to share? I haven't found one my family is happy with. What about Stuffing Balls? Anyone tried those?
Happy Thanksgiving to all.
Lolo in KY

These are a tasty cookie made with ricotta cheese that are brushed with a powdered sugar glaze.

Ricotta Cheese Cookies
2 sticks soft butter
1 1/2 cups sugar
1 (15 oz) container ricotta cheese
2 tsp vanilla
2 eggs beaten
1 teaspoon baking soda
1 tsp finely chopped lemon or orange zest
4 Cups All-Purpose Flour

Mix all ingredients together until just combined. (The dough will be moist). Drop by teaspoon onto greased baking sheet. Bake 350 oven 10 minutes or until just golden on bottom. Tops should remain white. Cool and brush with following glaze.

Mix together:
1 cup powdered sugar w/enough milk to make a glaze that can be brushed on. If desired, sprinkle cookies with colored sprinkles or chocolate jimmies while frosting
is still wet.

Let cookies dry fully before storing. These cookies are very versatile. You can add up to 1 cup of any of the following: nuts, flavored chips, dried fruits, coconut etc.
Judy/Buffalo

Easy make ahead dinner. Can be easily reheated.

Chicken w/Potatoes and Peppers
2 clove garlic, sliced thin
4 chicken breasts (or assorted chicken pieces), with skin
1 large green bell pepper, cut into 2-inch strips
1 large red bell pepper, cut into 2-inch strips
4 medium potatoes, quartered (leave skin on)
3 tbsp olive oil
Sprinkle with chopped parsley, basil, oregano. paprika
salt and pepper to taste

Place the garlic slices under the skin of the chicken. Place chicken, peppers, and potatoes in baking pan, (making sure they have plenty of room). Brush oil on top of all and sprinkle w/seasonings. Make a tent of aluminum foil over the pan. Bake 350 oven 45 minutes, or until chicken and potatoes are tender. Remove the foil. Turn heat to 375 and brown 15 minutes more.
Judy/Buffalo

I have a friend who is a diabetic. I am looking for free diabetic recipes. Can you help
me.
thanking you, Joan

Would like to know what newsletter date the apple caramel dessert was in that was submitted by Judy in Alaska.
Thanks, Joyce

In Wednesdays Nov. 19 newsletter, Sarah Arkansas was asking about a sugar free cream cheese frosting. Here is the one that I have.:

Sugar-Free Cream Cheese Frosting
1 1/2 cups cream cheese (light or regular)
1 1/2 tbs. butter
16 packets of Equal (or less to taste)
2 tsp. vanilla
0-2 tbs. milk to thin frosting if needed.

Let cream cheese softened to room temperature. Add softened butter, beat with mixer until creamy and smooth. Add vanilla and sweetener. Frost your cake.I hope this helps.
Judy in PA

Hi Nancy,
Thanks ladies for the chocolate covered cherries recipes. I knew that I could count on you for this recipe. I will be trying these when I do my Christmas Candies. Making candies for the Seniors that I deliver Meals to every other Friday. Again, thanks for the help. Everyone have a blessed day and a wonderful Thanksgiving.
Tks Jane in Lex. NC

Hi Nancy, hope you are well, as well as the animals (not sure how many you have now)-also my condolences on losing your kitty. My kitties have provided me with a lot of love and fun over the years.

A big THANK you to Scarlett in FL for the broccoli casserole. I will make it this week to try it in preparation for Thanksgiving at my son and daughter-in-law's. I was tasked with bringing Parker House Rolls (easy, buy 'em), an appetizer, easy, also. But the broccoli I was requested to bring was a stumper until now.
Thanks! Hudson Valley Kathleen

Comment
I just have one pet. Ditto has enjoyed being the only cat for right now.
Nancy Rogers

Hello Nancy and all you great cooks,
I am having 25 for dinner for Thanksgiving and want to spend time with them, haven't seen grandkids for 2 years. My question is has anyone made rolls ahead then reheated to brown like store bought roll? I have bread machine so that is timesaver but would love to make rolls ahead of time. Thanks for all the great recipes and
advise.
Cathy Z in Ohio

Dee in So. Illinois, I just want to say I missed you and I'm glad you're back. I always look forward to your recipes and comments.
Doris, S. Indiana

For Pauline in Salem, Oregon wanting info on tripling the strawberry pretzel salad, I would make it in 3 separate containers and you wouldn't have to second-guess the amounts of ingredients.
Millie in MO

For D in De (Nov 15th) who wanted Billie of Fl's soup recipe.
This is a repost of her recipe that was in the Oct 31st newsletter.
gramaj

CHICKEN AND RICE SOUP
In a large pot (I use a 6 quart soup pot) put one whole cut up chicken, or parts of your choice. Add cut up onions, carrots and celery. Throw in a couple bay leaves, 2 to 3 smashed garlic cloves. A pinch of salt and some pepper. Now fill half the pot with chicken broth, then enough water to cover the bird by at least an inch. Cook the chicken till ready to fall of the bone done, with slotted spoon, remove the chicken, debone. Put the meat back in the pot. Add a bit of water if needed, now take a box of Uncle Bens Wild and Long grain rice mix and put all in, seasoning packet too. Cover and cook till the rice is done, about 25-30 min. You can simmer
longer if you wish. This also does very well in crock pot, I cook the chicken all day and put the rice in when I get home. I also some times add a good healthy splash of white wine or marsala wine. Enjoy this with some good crusty hot bread smothered in butter and your meal is complete!

You can lighten it up of course by using skinless boneless breast, and make this a bit healthier! (but I love it just like this)
Enjoy, Billie in Fl

Here are a couple of cake recipes for Sue in Illinois with extra buttermilk. These are
both TNT

Chocolate Cake
1 c sugar
2 c flour
2 tsp baking powder
1 c oil
1 c buttermilk
2 eggs
1 tsp vanilla

Mix together and bake in 9 x 13 " pan at 350* for 30 min. Top with following glaze:
1 c sugar,1/2 c buttermilk, 1/2 c margarine. Boil together a few min then stir in desired amount of coconut and chopped nuts (I like pecans). Pour over warm cake. Cool and cut into serving pieces. This recipe came from my aunt many years ago.

Chocolate Buttermilk Cake
Heat oven to 350*. Sift into bowl: 2 1/4 c flour,2 c sugar,2 tsp soda. Mix in 1 c buttermilk, 1/2 c softened margarine, 1 tsp vanilla. Beat 2 min. Add 2 eggs, 2 1/4 sq melted chocolate. Beat 2 minutes. Beat in 2/3 c warm water. Pour into greased & floured pan (9 x 13"). Bake near center of oven 35 min or until tests done. Cool, ice with desired frosting.
Melody (Nebraska)

Help
I need a Black Walnut Cake recipe so I can make it for Thanksgiving. I know you all can and will help me out. May each of you have a Blessed Thanksgiving. We all have so much to be thankful for.
Thanks for your help
Peggy-TN/AL Line

Nancy, Hope you are having a great week. I am looking for a TNT pea salad recipe, preferably without pimento. I use to have a recipe, but when I moved, I evidently lost it or maybe just forgot what magazine or book it was in. Ha. I need this before Thanksgiving since I am suppose to take one to dinner at my step-daughter's.
Thanks, Zelda from Kemp, TX

This is for avagail MO Nov. 16 newsletter, about the NuWave Oven. I have one and love it. You will get directions and recipes, times for cooking meats and all with the oven. We got the one with the digital timer etc. A little pricey but worth the money, cooks good and fast. Hope you enjoy.
Sue in GA

I had the shingles vaccination two years ago. It cost us 160.00 at the Health Dept.
It is worth it.
I am in Fl. Kathy