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Hey, Nancy and all the good cooks out there:
In the Nov. 23 Newsletter Betty in ME asked about an Italian Cream Cake bought at Sam's Club. This is a recipe I have used for years, and it is so good. I am sorry, but I just can't imagine a store bought cake and what it would be like. This one is not that hard to make. Hope you enjoy it.
Nell in VA

Italian Cream Cake
1 stick margarine or butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped black walnuts
5 egg whites, stiffly beaten
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Cream margarine or butter with shortening; add sugar and egg yolks. Sift flour and soda together and add alternately with buttermilk. Add coconut, nuts and vanilla. Fold in egg whites. Pour into 3 9-inch pans and bake at 350 deg. for 25-30 minutes. Cool on wire rack. Turn out of pans and cool completely.

Icing
1/2 stick margarine or butter, softened
1 8-oz. pkg. cream cheese
1 tsp. vanilla extract
1 (1 lb.) box confectioner's sugar

Cream margarine or butter with cheese, add vanilla and sugar. Cream until smooth and spread between layers and over cake.

Helen in Mississippi and Linda in Al sent in the same or a very similar recipe.

I hope all of you have a good Thanksgiving. I am looking for a good green bean recipe, that does not use soup. I am not allowed that much salt. I said I would take green beans to my son’s house for Thanksgiving dinner along with my perennial Cherry Cheesecake. So good but moderation.
Thank you all in advance. Jam

In Sunday's newsletter, Sue was asking about which stores carry the jars for the basic mix gift. Wal-Mart among others carry the canning jars-that what you need. Sometimes foods come in unusual shaped jars and you can use those also. Use your imagination.
Connie in TX

If you really need a GOOD crock pot...buy the Rival Versa Crock Pot. You can use it stove top to brown meats , and transfer to crock pot itself. It can be used on gas, electric or smooth top stove It Will keep food warm for 4 hours after time cook ends. I wouldn't use any other !!!
Jo in Florida

Gizmo Needs a Home

Dear Nancy,
I am desperate, or I would not be asking this way. My husband and I have lost our house because we could not make the property tax payments. I realize that happens a lot any more.

It is bad enough, all by itself, but now I can't find a home for my shepherd collie mix dog. I have asked all my friends, my neighbors, everyone at church, and I even placed 3 ads on craigslist.com. No answer. I even offered to deliver him without even asking for gas money. One lady an hour away almost took him, but backed out, I guess. I don't know what happened there. She broke off contact and broke my heart.

Anyway, I really don't have options left because we have to be out of the house by December 1st.

Nancy, I am praying that maybe one of our Nancylanders who lives in San Antonio, Garden Ridge, Schertz, Live Oak, Converse, Universal City, or Pleasanton or Jourdanton has a fenced-in yard or a couple of acres for my 50-pound, 8-year-old dog, Gizmo to run and play in.

He is a good guard dog. He is sweet and loving and loyal. I can deliver him. He won't go with strangers.

He deserves a good home. If I can't find him a home I'll have to put him in a shelter. That will break his heart and mine.

Nancy, please, I am not asking for condolences or ideas on what I might do with Gizmo, I just want to know if anyone in the area might take him. I don't want any money , and I know this is supposed to be a recipe web-site, but this is my last idea. My last hope.
I can be contacted at t9irma@yahoo.com.
Thank-you, and God Bless,
Irma in San Antonio

Hi Nancy and Lander friends
thought you all might like to know about a new kitchen appliance I saw at Target. Not sure if it's going to be a hit or a miss. :)
It's a Crock-Pot Trio and it has 3 - 2.5 crocks each with individual cooking controls. The shape is like a buffet server (rectangular). I guess it would come it handy for entertaining, potlucks, etc. It's supposedly only available at Target. The price is $79.99. What do you all think. Yay or nay?
Barb in San Diego

I am making meatball in the slow cooker for a pot luck this Saturday. Has anyone tried the ones made with cranberries, canned, and the Heinz Chili sauce? I also need to know what temp. and how long to leave the crock pot on.
Thanks,,Boots in VA.

2 Ingredient Fudge Recipe

Hi Nancy and Nancylanders – I found this recipe 20 years ago in a Pillsbury Christmas Cookbook (the kind you get at the checkout of the grocery store) I made them as gifts for the first 5 or 6 years of my marriage. The bread is so good and moist! My family and friends still request it!
Jen G in WV

Chocolate Buttermilk Bread
1 cup sugar
1/2 cup (one stick) softened butter
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped nuts (I prefer pecans)

Preheat the oven to 350 degrees Fahrenheit. Grease bottom only of a 9 by 5-inch loaf pan or 8x4 inch loaf pan. In a large bowl combine the sugar and the butter; blend well. Add the eggs; blend well.

Stir in the buttermilk. Add flour, cocoa, baking powder, baking soda and salt. Stir until dry ingredients are just moistened. Stir in the nuts. Pour the batter in the loaf pan. Bake at 350 degrees F for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.

Cool for 15 minute and remove from pan. Cool completely. Wrap tightly and store in refrigerator.
Yield: 1 (12 slice ) loaf
Jen

No newsletter will be sent out Tues., Wed. or Thurs.

Below is an easy and delicious

TennTucky Blackberry Cobbler
Prep: 5 Min., Bake 50-55 min.

Scatter a handful of frozen berries over a buttery batter, and this melt-in-your-mouth cobbler will be ready for the oven.

1 1/4 cups sugar
1 cup self-rising flour
1 cup milk
1/2 cup butter, melted
2 cups frozen blackberries
Ice cream, optional

Whisk together 1cup sugar, flour, and milk just until blended; whisk in melted butter. Pour batter into a lightly greased 12-x-8 inch or 11-x-8-inch baking dish;
sprinkle blackberries and remaining 1/4 cup sugar evenly over batter.

Bake cobbler at 350 degrees for 1 hour or until golden brown and bubbly. Top with a scoop of ice cream, if desired.
Makes 6 servings.
Peggy TN/AL

Source: from Southern Living

Hello Nancy-landers! I am wanting to make this recipe for our Thanksgiving potluck at work. But, I am needing to put it in the crock pot. Does anyone know how to convert it to the crock pot?

Cheesy Ham and Potatoes
1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75 (or so) ounce cans cream of celery soup
1 1/2 cups shredded Monterey Jack cheese
1 8-ounce package of creme cheese
1 1/2 cups cubed ham
1/4 tsp. pepper
shredded cheddar cheese

Soften creme cheese and cream together with soup. Stir in onions, ham, Monterey Jack cheese, and pepper. Break hash browns apart, and gently stir into cheese mixture. Place in freezer bag, label, and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350*. Uncover and top with shredded cheddar cheese. Return to oven until cheese is melted.

-OR-
Can be cooked immediately, if you don't want to freeze.

A few weeks ago I had asked for a recipe which included ham and cheese baked in between two layers of crackers. I have been watching for a response, but none was forthcoming. After our province experienced our first major snow storm of the season last night and this morning, I decided to "tuck in" and get some Christmas baking recipes organized for some intense baking next week with my friend. To try to make a long story short - I was surprised to find the ham, cheese and cracker recipe in a little recipe booklet entitled "Great Canadian Cracker Recipes" booklet I didn't realize I had. I want to share the recipe and can attest that is it T & T and will be enjoyed as a nice luncheon treat. One can use unsalted or less salt content crackers as well for a healthier version.

Ham & Cheese Baked Sandwich
32 saltine crackers
4 slices of cooked ham or bologna
4 slices of processed cheese slices
1/4 cup chopped green pepper
2 Tbsp. sliced green onion
2 eggs slightly beaten
1 cup milk

Layer 16 crackers in a 9 inch square baking pan. Top with ham slices, cheese slices, then remaining crackers. Sprinkle top with green pepper and onions. Combine eggs and milk and pour over all. Bake at 375 for about 25 minutes. Makes 4 to 6 servings.

I think this will be a good recipe to double and take to a pot luck.
I am getting very excited about all of the Special Christmas recipes showing up these days. In light of all the snow we have now - I wish safe winter travelling to all. Time to "tuck in" and wait for Nancy's wonderful newsletter - while sipping a steamy cup of tea or hot chocolate
Bernadette C. Nova Scotia

Judy in Alaska, regarding your recipe for Carmel Apple Dessert in the 11/22/08 newsletter, have you by chance ever tried substituting the Angel Food Cake, Pie Filling, Pudding, Cool Whip, and Carmel Topping with the sugar free versions of each of those along with skim milk? Im wondering how it might turn out...

Pam in Ohio, Thanks for the ideas for the quilt club party. I do remember taking a Christmas tree too one year. Preparation may be a little more difficult since I cant use my food processer anymore. I'm hoping hubby will get me one for Christmas this year! Anyway, your ideas will go into the "good ideas" pile.

Celia Maine, Thanks for the "quilt cake" idea. I love poke cakes, and this idea will definitely go into the pile of "good ideas".

Thanks to everyone for their great ideas, and please keep them coming!!!
Dee in S. IL.

Thanks for the Black Walnut cake recipes that was sent in. I am looking forward to baking one on Wednesday. This is to wish Nancy and all those in Nancyland to have a wonderful Thanksgiving with family and friends. Lets remember to pause and remember those that are serving our country and can't be home.
Be blessed Peggy AL/TN

Greetings Nancy, Ditto, and all Nancylanders, In regard to 11-21 N/L Doris in Il red coffee cans. I use the large cans, for flour, cornmeal etc. that is to be stored for any length of time, store the cans in extra 'fridge and freezer. I also used some of the bright blue ones for flower pots. With the handle of the side they are easy to move. I potted Aloe vera in the containers. Also the small ones would be ideal for day care or nursery to store smaller toys, puzzles, crayons etc. in. Also the little like to play "kitchen" so these cans, empty cornmeal containers, or other hard cardboard container would be ideal. Also, these could probably be used to send items to the armed forces overseas.

My sisters' Jack Russell has one of the larger ones that she carries all over the back yard. She loves to retrieve it.
Margaret, Tulsa

Cream Cheese Pumpkin Torte Recipe
I feel I must share this wonderful dessert with all of you. I can't take credit for this recipe. I served it last year for Thanksgiving. It is delicious but I can't remember where I found it. Pat in SC

If you like pumpkin pie, you’ll love this fantastic dessert layered with a nutty graham cracker base, sweetened cream cheese, and a smooth pumpkin filling, all crowned with creamy whipped topping.

Container: 9x13 baking dish, mixing bowls, saucepans
Servings: 15
Serving Description: 1 square serving
Prep Time: 45 minutes
Cook Time: 20 minutes

Crust:
1 1/2 cups graham cracker crumbs -
1/3 cup sugar -
1/2 cup walnuts - chopped fine -
1 teaspoon ground cinnamon -
1/3 cup (5 tablespoons) butter - melted

Cream Cheese Filling:
12 ounces cream cheese - softened -
1 cup sugar -
3 eggs

Pumpkin Filling: -
15 ounces (1 can) solid packed pumpkin -
3 eggs - separated -
3/4 cup sugar - divided
1/2 cup milk -
2 tablespoons ground cinnamon
1/2 teaspoon salt -
1 envelope of unflavored gelatin -
1/4 cup cold water
8 ounces (1 tub) whipped topping

Crust:
In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish.

Cream Cheese Filling:
In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy. Pour over the crust and bake at 350° for 20 minutes or until set. Allow to cool.

Pumpkin Pie Filling:
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture thickens. Remove from heat.

In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely. Stir in the pumpkin mixture, allow to cool.

Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy.

Fold into the pumpkin mixture. Pour pumpkin mixture over the cream cheese layer. Top with a layer of whipped cream topping. Refrigerate for at least 4 hours or until completely set.
Pat in SC

I'm looking for a recipe I had years ago. I can't remember the actual name of it but it was for a casserole type dish that used Crescent Rolls (in a tube).

I remember I used cooked turkey or chicken, made an easy white sauce that had Worcestershire sauce as an ingredient, and a bag of frozen peas and carrots. I lined the casserole dish with the crescent rolls and after putting in all the other ingredients, brought the roll dough up over the casserole, then baked it.

It was similar to a pot-pie and so good and easy. I wish I had the ingredients for the sauce, we liked it so well.

Dolores from Wisconsin. (My middle name is Barbara, but I wonder if there are any other Dolores's around?) LOL!

Thanks for the ideas for a Grooms cake. Have decided on a design but would anyone know if a 12 x 18 x 2 sheet cake with a 10 inch square cake on top would serve 100 people? I appreciate all your help.

Nancy, just wanted to wish you and your little ones a Happy Thanksgiving and may God Bless you .
Trish in Fl

For those of you that are serious chocolate lovers here's a really good chocolate muffin recipe.

Double Chocolate Muffins
1 stick butter
4 ounces bitter sweet chocolate, chopped
2 cups all purpose flour
2/3 cup granulated sugar
½ cup cocoa powder
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla
1 cup of good quality milk chocolate chunks or chips

Preheat oven to 350 degrees. Grease or butter, then flour a regular size muffin tray.

Melt butter and bittersweet chocolate in a pan over medium heat, do not boil! Let cool for about 15-20 minutes. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together the buttermilk, eggs and vanilla. Pour buttermilk mixture over dry ingredients and then add the melted butter & chocolate mixture. Mix all together until just combined. Do not overmix. Stir in milk chocolate chips or chunks.

Divide batter evenly among muffin tins. Bake for about 20 – 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes and remove onto wire racks.
Makes 12 muffins
For pictures, http://vanillakitchen.blogspot.com
Dawn

Good morning Nancy and everyone!

For Cindi in COLD Northeast Nebraska in the 11/21/2008 newsletter looking for a peanut butter pie recipe.

Peanut Butter Pie (Copycat)
1 (5 oz.) pkg. Jell-O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1-1/4 cup creamy peanut butter
1 prebaked pie shell of your choice
(use a ready made, refrigerated crust,
or you can bake your own), lightly browned
1 (8 Ounce) container of Cool Whip
Garnish: chocolate syrup & crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve. http://www.recipe-greeting-cards.com/copycat-recipes.htm under copy cat
Chris in NM

IM in Friendly Iowa, in the 11/21 newsletter, is looking for the famous grape salad recipe. Here it is!

Grape Salad
http://www.nancys-kitchen.com/

3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 - 1 cup light brown sugar (adjust to taste)

Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with sugar and nut mixture. Chill and serve. This recipe makes a very large portion (suitable for a family gathering of 20 or possibly more, depending on appetites). Recipe may be halved. Keeps well in refrigerator for several days (if it lasts that long).

Warning: This stuff is addictive! The last few times I've made it, I've bypassed many of the meats and carbs and all the chocolate desserts...and ate this till I was ready to pop. from Frances in Wesley Chapel, Fl
in the 7/30/2006 newsletter Page 1
Chris in NM

Nancyb, your easy cookies sound delicious! Thanks for sharing!
Chris in NM

For Cathy Z in Ohio in your Nov. 19th Newsletter wanting to know about Making dinner rolls in advance. Yes, you can make and freeze them defrost and heat in a brown paper bag. sometimes if the rolls a little on the dry side. I will take my hand put under running water and sprinkle the water what sticks to my hand into brown paper bag on top of rolls before putting in a 350 degree oven for about 10 minutes. sometime this depends on how many rolls in the paper bag. Enjoy your company and Gr-kids.
ak from CA

Hi Nancy,
Peggy-TN/AL Line wanted a recipe for Black Walnut Cake. I found this in Nancy's newsletter November 15 2005

Tennessee Banana-Black Walnut Cake
with Caramel Frosting

Cake:
2 cups all purpose flour
1/2 tsp. baking soda
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
2 ripe bananas, mashed
1/4 cup buttermilk
1 tsp. vanilla
1/2 cups chopped walnuts

Frosting:
1/2 cup butter
1 cup brown sugar
1/3 cup whipping cream, plus more as needed
1 tbs. vanilla
1 box powdered sugar
1-1/2 cups chopped walnuts

Preheat oven to 32. Grease 2 9" cake pans.
For cake: Cream shortening and sugar until fluffy. Add eggs one at a time. Mix in mashed bananas, buttermilk, and vanilla. Add flour and soda mixing just until combined. Stir in nuts.

Pour into pans and bake 30 minutes, just until done. Cool completely.

Prepare frosting by melting butter, brown sugar, and whipping cream on stove top until sugar is dissolved. Remove from heat and add vanilla. Transfer to mixing bowl and add powder sugar a litle at a time until smooth. If too thick add whipping cream a tsp. at a time. Frost in between layers, then top and sides. Press chopped walnuts on side of cake.

The recipe calls for black walnuts but I have always used regular walnuts. I made this for a family dinner and took the leftovers to work the next day. That was last week and I have already made it twice more because everyone request it. Denise from Groves,TX"

I think the oven temperature is probably 320 degrees F, which would be about 170oC. I Hope this is what you are looking for.
Sylvia <Scotland>

Hi Again, Nancy...Thank you for your kind email a few weeks back. Yes, I have been away for some time and happy to be back. As always, your newsletter is wonderful! And your dedication is so much appreciated. Someone asked for a black walnut cake recipe to make for Thanksgiving. Here is a good one.
Betty in MS

Black Walnut Cake
12 servings

1 1/2 cups chopped black walnuts
1 cup butter, softened
1 1/2 cups granulated sugar
3 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup powdered sugar
Pulse black walnuts in a food processor 8 to 10 times or until finely ground; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until light and fluffy. Add egg yolks and vanilla, beating just until blended.

Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.

Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into batter. Fold ground walnuts into batter. Spoon batter evenly into a greased and floured 10-inch Bundt pan.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Sprinkle evenly with powdered sugar.
Betty in MS

Hi Nancy, Here is the recipe Dorothy in Tx requested for Amish Friendship Starter.
Betty in MS

Amish Friendship Bread Starter
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. (sift together the flour and sugar to keep from lumping) Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Betty in MS

Dear Nancy, We were recently "blessed" with an Amish friendship bread starter. We have given out some of the starters but we find that we have more starter each time it "matures." Can these starters be frozen to be used later? Also, in the instructions for the bread, it says to not use any metal utensils for the mixing process, does this include baking it? Could we use metal baking pans and still have good bread? Thanks in advance for any advice!
Kim C. in NC

I am looking for chocolate covered orange peels (not candied) Does anyone know where I can find them online?
Mary

Cathy Z in Ohio asked about a way to make rolls ahead of time. One of my specialties or many many years has been home made rolls. [Any good roll recipe will work.] I make them in a 9" x 13" pan. Turn out on wire rack to cool, then immediately wrap in foil [butcher's wrap for good sealing] and freeze until the day to serve them. Thaw in wrap, and just a few minutes before serving place in oven to warm. Simple, easy and people don't know they were made ahead.
Irma

Buttermilk Nutmeg Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt (about 1/8 tsp)
2 cups flour
1 teaspoon baking powder

Mix all ingredients in a large bowl, beat for 2 minutes on high. Pour batter into a greased and floured 8 x8 x 2 inch pan. Bake for 30 minutes at 350°.
K

Spiced Cranberry Bread
1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped

Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.
Lisa

Christmas Sugar Cookies
1/2 cup soft margarine or shortening
1 cup white sugar
1 medium size egg
1 tablespoon milk
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1-1/2 cups flour

In a medium size bowl cream together the margarine or shortening and sugar. Beat it until it is smooth and fluffy. Add the egg, milk and vanilla, mixing well. Stir in the salt, baking powder and flour. blend it all up until it makes a nice smooth dough. Drop the mixture by small spoonfuls onto an oiled cookie sheet. Bake at 375º for about 8 to 10 minutes. If desired, you can color the dough with food coloring for special occasions.
Susie

I was searching through my recipes for dip recipes for the holidays. These are two I have used a lot since they were posted a long time ago in the newsletter.
Linda NM

Taco Dip
1-1/2 lbs. ground beef, browned, crumbled fine and drained
1 package taco seasoning mix
10 oz jar salsa
1 lb Velveeta cheese, cubed
1/4 cup chopped spring onion

Combine all ingredients in slow cooker. Cover. Heat on low for 2-3 hours. 6-8 Servings

Nacho Dip
1 lb. ground beef, browned, crumbled fine and drained
2 lbs. American cheese, cubed
16 oz jar salsa
1 Tbsp Worcestershire sauce

Combine beef, cheese, salsa and Worcestershire sauce in slow cooker. Cover. Cook on high 1 hour, stirring occasionally until cheese is fully melted. You serve now or turn to low for serving up to 6 hours later. 10-12 Servings.
Lisa-Union Bridge, MD

Popcorn Candy Clusters
1 cup freshly air popped popcorn
1 cup (8 oz.) milk chocolate chips
1 cup peanuts (shake salt off in a colander)
In a saucepan, melt chocolate chips on lowest heat.

Add popcorn and nuts, and then stir until they are well coated.
Drop by ice cream scoop onto cookie sheets covered with wax paper and refrigerate until firm.

Note: Butterscotch chips with pecans and popcorn is extra YUMMY! The pecans should be roasted in the oven for about 12 minutes.
Judy

Hi Wonderful Cooking Friends, Does anyone live near UPitt?
Cathy S.

I also had the Shingles Vaccination and would certainly recommend it to anyone who has not had the Shingles.
Too many of my friends suffered with it. Go for it.!! I think
Blue Cross Blue Shield will cover it.--Sue

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.

Hi Nancy, Ditto, & all others.
To Barb from Blue Eye and Mary Ann from upstate NY.

I have a 32 year old daughter named Barbara Ann. She thought the Beach Boys song “Barbara Ann” was made just for her.

I hope everyone has a safe and Happy Thanksgiving.
DD Wichita KS