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I have been searching through past newsletters and not finding the "Lotion" Recipe I saw once. Could you please post it again. This newsletter is just wonderful. Nancy you bless us with all your hard work getting it to us.
Grateful in Mount Juliet, TN

*Hi Nancy, thank you again for helping the members. To Teri from
Calgary in the December 10 or 11th edition:

Wild and White Rice With Chicken Tenders: adapted from Nancy's Recipes:
Put 1 small box of Uncle Ben's long-grain and wild rice mix
1 can condensed cream of mushroom soup
2 soup cans of water
1 c of sautéed, caramelized sliced onions or 1 package of dried onion soup mix
Put the above ingredients in bottom of rice cooker or in a pot with package instructions for amount of water.

Spray the rice cooker insert and add 6 tenders from 1 lb. of chicken breasts or sauté tenders in skillet with a little olive oil and butter Cover, put on cook or use medium to low heat on stove, and cook/leave for about 20 minutes.

Check on rice tenderness and chicken doneness. Add liquid, probably beef or chicken broth, if
necessary; cover and cook some more or serve. Next time I will add some frozen peas or beans, a few shredded carrots, maybe a few kernels of corn, maybe some scrambled egg, a few sliced green onion tops, and/or maybe some sautéed onions and garlic, maybe even a few mild, sweet diced
bell peppers or sliced mushrooms. The idea is to introduce flavor into the rice, which is, in itself, bland. Good luck! Hudson Valley Kathleen

In the December 11th Newsletter, Fran in Ottawa mentioned that the Fannie Farmer Cookbook in hardcover was the best cookbook she ever had. This reminded me that I have this cookbook. Thank you, Fran. (I have so many cookbooks that I sometimes forget the ones I have!) I don't know how old this cookbook is, but I have the eleventh edition. I will revisit it now, thanks to you.
Donna in GA

This is for Terry from Calgary regarding the rice mix from Costco. I have used that mix quite often, and I cook it in chicken or beef broth. I have also added finely chopped almonds or hazelnuts, raisins, cranberries, different spices, and fresh herbs to it. It's fun to play with it and experiment with it.

I look forward to this newsletter every day, and have copied hundreds of recipes from it. I love to read the stories about fudge, cookies, etc., and one day, when I retire, it will be my turn! I work for the Postal Service as a rural mail carrier, and this time of year is so busy! I am lucky to get my tree up and decorated, let alone bake much of anything! I envy all of you that have the time to do that stuff, but I do love my job, and delivering everybody else's Christmas to them. I get so many goodies given to me by my customers that I really don't need to bake anything. I just want to!
Mary in Oregon

Hi Nancy, I hope all is well with you and the furry assistants.
In the Dec 11th newsletter Darlene Thomas asked for the little poem that goes with the mugs, hot chocolate and candy cane stir sticks.

I made up 2 of them for a draw we had at the Fibromyalgia Association annual turkey dinner. Placed 2 packages of hot chocolate, a small plastic bag with a couple dozen mini marshmallows, and two candy canes for stir sticks. Then attached a card with the poem and a picture of a snowman I printed on the computer. Everyone loved it. My youngest daughter ended up winning them. Here is the poem.
Happy Holidays!
Betty in Canada.

Snowman Soup
I was told that you've been good this year. I'm always glad to hear it.
With freezing weather drawing near, you'll need to warm the spirit.
So, here's a little Snowman Soup, complete with stirring stick.
Add hot water and it sip it slow, it's sure to do the trick.

This snowman soup message was sent in by Kris By the beach in Florida
She included the following message
For Darlene Thomas, on 12/11 she requested the poem for the "Snowman Soup" and I thought it was such a great idea that I "stole" it and made mugs for all my co workers. Take the mug, put a single serving of hot chocolate, a candy cane and I bought the individual bags of marshmallows--they are hard to find but really look much better than just putting a few marshmallows in the mug.

This is for Kay in Indy regarding the size pan for the Fruitcake. I use my 10" Tube Pan with removable bottom. I didn't know they come in different sizes, mine is old and is used for pound cakes or angel food cakes.
Amy in Orlando

I have made 4 different kinds of the 2 ingredient fudge and it is excellent. The best so far is the lemon frosting and the white chocolate chips. Thanks so much for the idea.
Jan, 52, Bradenton, Fl

Thank you to Connie in Illinois and Barbara G for the cinnamon ornament recipe.

To CJ in NE Arkansas—Happy Belated Birthday to a fellow Leo! I just turned 40 on August 7th. The Bacardi Rum Cake sounds wonderful. I will have to try it out.
Kara in NY

Hi Nancy, Crsytallady in Lancaster NY (Dec. 11 newsletter)
Hope this is what you are looking for:

JAYNE'S FORGOTTEN COOKIES
2 Egg Whites
2/3 C. Sugar
6 oz. chocolate chips
1 C. chopped nuts

Preheat oven to 350 degrees.
Beat egg whites, adding sugar gradually. Add nuts and chocolate chips. Drop mixture by spoonful onto a foil-lined cookie sheet. Put in center rack of oven and turn off heat. Leave in oven 3 to 4 hours.

CREAM CHEESE BISCUITS
3 oz. pkg. cream cheese, (room temperature
1/2 C butter, ( room temperature)
1 C. flour

Preheat oven to 350 degrees. Mix all ingredients in bowl and knead with hands. Roll dough into balls the size of golf balls. Pat each ball and flatten into biscuit shape. Bake 12 to 15 minutes or until golden brown.


HOLIDAY CHEESE BALL
24 oz. cream cheese
9 oz. deviled ham
1 lb. sharp cheddar cheese - grated
1/4 C. finely chopped stuffed green olives
2 Tbls. prepared mustard
1/2 tsp. dry mustard
1 1/2 tsp. chopped chives
1/2 tsp. celery salt
1/2 tsp. cayenne pepper
1/2 tsp salt

Combine all ingredients and form into ball. Chil several hours. Serve with crackers or vegetable sticks. makes 5-1/2 Cups.

CHEESE BALL
1/4 lb. sharp cheese
1/4 lb. pimento cheese
1 clove garlic
2 pods hot pepper
1/4 lb. cheddar cheese
1/2 C. pecans
1 medium onion

Grind all together in food chopper. Add 1 tsp. Worcestershire sauce, 1/2 lb. cream cheese and salt to taste. Roll in ball, dust with paprika. Refrigerate in foil.


FRUIT DIP
1 lg. jar marshmallow creme
1 8 oz. pkg. cream cheese softened
4 Tbl. honey
2 tsp. vanilla
1 tsp. cinnamon

Mix well

TANG CREAMCHEESE ROLL
2 Tubs Philadelphia Cream Cheese (softened)
1/2 C. Tang (dry powder)

Mix well and roll in chopped pecans. Serve with snack crackers or vanilla wafers. This is an easy quick recipe and people are always skeptical about it being made with Tang.
Nancy I know this is long edit as you see fit.
Margaret, Tulsa

Comment
Lora sent in the same or similar recipe for forgotten cookies, AK from CA, grannym IL , Betty in ME and Sue in Fl, Judy/Lola, From Trish in Fl, Sue (Cooky) in Indiana
Nancy

Crunchy Chocolate Chipsters
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
2 T. milk
1 egg
1 tsp. vanilla
1-1/4 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups rice cereal (like Rice Krispies)
1 cup mini chocolate chips

Heat oven to 350. Grease baking sheets (or line with parchment paper), set aside.
Cream shortening, sugars and milk in bowl at medium speed of mixer until blended. Beat in egg and vanilla. Combine flour, baking soda and salt. Add to creamed mixture. Mix until blended. Stir in cereal and chips.Drop by teaspoonfuls 2 inches apart on baking sheets. Bake for 9 minutes. Remove to wire rack to cool completely.
Star

Nancy: This is for all Nancylanders but especially for Linda in Leesburg, GA who in the 11 Dec newsletter requested recipes for cheese balls (especially some that can be frozen). The first recipe is a different type cheese ball recipe that I make mostly around the winter holidays to give to friends and neighbors, and I even sell several to people who have sampled it. I have requirements so far this year for what will require 12 pounds of cream cheese - which I purchase in 3 pound blocks at Costco. While it isn't recommended for freezing, it can certainly be wrapped in plastic wrap and refrigerated and I GUARANTEE that you'll receive requests for the recipe.
Mr. Myron Drinkwater - Lake Forest, CA

HOLIDAY CHEESE BALL
2 (8 oz) pkg cream cheese, softened
1 small can crushed pineapple, drained
4 green onions, finely chopped
1/3 to 1/2 of a green bell pepper, finely chopped
1/2 cup finely chopped pecans (divided)
1/2 tsp seasoning salt (like Lawry's) (optional)

Thoroughly combine the softened cream cheese, drained crushed pineapple, finely chopped green onions and bell peppers, 1/4 cup chopped pecans (I use a food processor to chop the pecans) and seasoning salt, if using. (The best implement for mixing is your hands). When the mixture is totally blended, cover and refrigerate for at least 4 hours or longer to firm up the mixture so that it can be formed into a ball or balls. Remove from refrigerator and form into a ball or balls and roll in the remaining chopped pecans. I spread the chopped pecans in a dinner plate and roll the cheese balls around the plate until the outside of the ball is covered. I garnish each ball by making an indentation in the center of the top with my thumb and placing a maraschino cherry in the indentation. Serve with Ritz, Hi-Ho or similar crackers or assorted crackers of your choice.

If you like blue cheese, this recipe is a very good one. I don't make as much of this recipe as I do the Holiday Cheese Ball, but I still get requests for this cheese ball. Again, I don't know that I would want to freeze this cheese ball and probably not any cheese ball for that matter, but this is another good un. I may have gotten this recipe from Nancy's Newsletter a year or more ago.

PARTY CHEESE BALL
1 (8 oz) pkg cream cheese, softened
1 lb shredded sharp cheddar cheese
4 to 8 oz crumbled blue cheese*
1 Tbsp finely minced onion
1/2 tsp Worcestershire sauce

*Use the amount of crumbled blue cheese depending on how well you like blue cheese.

Mix all ingredients together until the mixture is smooth using the flat beater in an electric mixer. Shape into 2 balls of approximate equal size. Place the balls in the refrigerator and chill for 4 hours or
longer. When firmed up the balls may be rolled in chopped pecans, paprika, dried parsley leaves or any combination of the three. The cheese may also be shaped into a long roll or log instead of the balls,
if desired. After chilling, slice and serve with crackers or bring to room temperature and use as a
cheese spread on crackers.

I broke the rule by submitting two recipes, sorry. I have two more if anyone is interested; one with dried beef, canned mushrooms and chopped ripe olives as ingredients and another with deviled ham as an ingredient.

Nancy I just tried this recipe and it really is a winner. This is a great gift idea. I will be making these again to give as treats to family & friends. And they are sooooo easy too. Enjoy!
Dawn - cape cod, ma

Chocolate Dipped Peanut Butter Crackers
Ritz crackers (as many as you want to make)
Peanut butter (creamy or chunky)

Dipping chocolate (use can use semi-sweet or milk chocolate; whatever you like best; a 12 oz. bag to start is good, add more if making more, etc..)

Spread peanut butter between two crackers. Then melt your chocolate in double boiler or in the microwave in a microwave safe bowl (don’t overcook the chocolate).

Coat each peanut butter & Ritz sandwich with melted chocolate. I usually do this with a small ladle. Then set the coated sandwich on a cookie sheet covered with wax paper. Put in refrigerator overnight.

Note: Don't substitute the crackers for the already made mini-ritz, they don't taste as good.

Please tell me how to add almond flavoring to melted chocolate without it separating. thanks
Lin

When I was a little girl my parents gave me a cookbook called Let's Start To Cook - Never-Fail Recipes For Beginners By The Editors Of Farm Journal. It was published in 1966 by Doubleday. It is a great teaching cookbook. It even has a separate booklet to advise the adult in the new cook's life on how to assist in the teaching process. I still have this cookbook and use recipes from it. I would highly recommend it if it is still available. I also love my Betty Crocker Cookbook. I'm on my second one. The first simply fell apart from being used Happy Holidays to all!
Ellen in Pittsville, MD.

It is so interesting to see how many people have recommended the Betty Crocker cookbook. I have gone through several editions of that book in my lifetime. I always told my husband that Betty Crocker and I were a good cook. I would also recommend the Good Housekeeping Cookbook. Mine was published in the 60's and has been updated and re-issued a number of times since. I use the Betty Crocker when I wanted a recipe for something standard, and the G.H. when I was feeling a bit more experimental. And, in case I forget it later, my best wishes to Nancy and all the Nancylanders for a wonderful Christmas and a fulfilling New Year.
jeanlock, McLean VA.

Nancy I want to wish you and your 4 legged associates a Merry Christmas and a Happy New Year's. I know that I copied the body and hand lotion that you buy the 3 ingredients from the Dollar Store but I can't find it. I would appreciate if someone would post it again. I have hands that in the winter, no matter what hand lotions that I use, will crack and slightly bleed. They look just horrible but the doctor don't have an answer for me. The recipe below I have made adding cooked bacon, sliced green onions including the green part also and cheese on top.

Susie's Super Easy Mashed Potatoes
Or you could say Lazy Mashed Potatoes

1-1/2 cups chicken broth, I use from the carton about 4 to 5 cups I think
1/2 cup light cream
2 tablespoon butter
dash black pepper
use instant mashed potatoes in the amount that you like for the consistency you want
toppings: bacon, green onions and cheese

Heat the chicken broth along with the cream until warm then add the butter cooking until melted. Add the instant mashed potatoes mixing well. When you prepare this for the table add on top the bacon, green onions and cheese. My husband doesn't like sour cream so when he is away I add a little sour cream to the mashed potatoes.

This is so good and when I have leftover mashed potatoes I will reheat and add the above toppings to it to dress up leftovers.
Susie Indy

Siggy's Gift Corner
(Christmas Gift Ideas)

Tired of the same 'ol gifts? Find something new at The Lighter Side Co.!

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WOW!!! Thanks to you Nancy for putting this wonderful newsletter together, and thanks to all of the great responses for the cook book for my Granddaughter. I am anxious to get to a book store now. I have already ordered for her the magazine "Quick Cooking" for her, which I think is going by a different name now. I am also trying to get together a book of not only my favorite recipes, but a collection of our extended family to give to all five of our grandchildren. That is going to take a while though. Now I have another request. My sister has been trying to get the recipe for brown sugar fudge that our Mother made probably about 25 years ago. Another case of waiting too late, as our Mother now has dementia, and can't remember how she made it. I think I might have seen a similar recipe in this newsletter, but I spent some time today trying to find it and was unable too. I would appreciate it if somebody could tell me a date if there was one, and if not, if you have a favorite, I would like to have it. Also, I have not yet had any responses about the Presto Pizza Oven. Thanks so much to all of you.
Karen,Il

For Crystallady in NY~~Here is a recipe I received from a dear friend about 30 years ago. Recipe for Forgotten Cookies (Meringue Cookies)
Heat oven to 350 degrees.

Whip 2 egg whites until fluffy. Add 2/3 C. sugar slowly to the whipped egg whites. Continue beating and add 1 t. vanilla. Fold in 6 oz. chocolate chips--I use mini chips (At Christmas I use sprinkles and tint them lightly)...Drop by spoonfuls onto parchment lined cookie sheet. They don't spread so you can put them close together. Put into oven and TURN OFF THE HEAT AND FORGET THEM! (Overnight)

I also found my mother's T&T recipe for Orange Slice Cookies (don't remember is this is different from the earlier posts or not!)

Orange Slice Cookies
2 eggs
1 C + 2T. Brown sugar
1 C. flour
12 orange slices cut up
1-1/2 C. Chopped nuts
1 t. Vanilla

Beat eggs, add sugar and vanilla. Add orange slices, nuts and flour. Pour in shallow pan (9x9) and bake 30 min. at 350*. Cool in pan-cut in squares; while still warm spread with icing made with 1 C. powdered sugar and enough orange juice (1T+) to make thin glaze.
Jae~~ 55 for 10 more days, in (central) Luther OK

Hi to all my "family" in Nancyland. I just wanted to put my 2 cents worth in, regarding the 2 ingredient fudge. Today I made a 2 layer version. For the bottom, I used white frosting and semi sweet chocolate chips, and I added some chopped walnuts. When it hardened, I made the top layer with peanut butter chips and white frosting, and spread it on top of the first layer. I line my dish with parchment paper, then it comes out very easily, and it's easier to cut, and no cleanup. I'm still looking for cherry chips. I thought I might try using cherry frosting and vanilla chips if I don't find the cherry chips.
I also want to thank Shannon in Ohio for letting us know how good the Creamsicle Pie turned out for her. I'm definitely going to try it soon. Hope everyone's having a great week.
Cheryl in Ohio

CHOCOLATE CHIP COOKIES FOR SPECIAL DIETS
1/2 cup butter, softened
3/4 cup granulated artificial sweetener (splenda is great)
2 tablespoons water
1/2 teaspoon vanilla extract
1 egg, beaten
1-1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans, optional

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans(OPTIONAL). Drop cookies by heaping teaspoonfuls onto a cookie sheet. Bake in thje preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks.
These cookies freeze well and are DELICIOUS!
Star

Sunshine tea is having a sale, Thought i would pass it on.
http://www.sunshine-wholesalers.com/home
Lynette in N.Y.

Dear Nancy,
This is for Norma in North Carolina who asked for a tried and true recipe for Bennie Wafers in the Newsletter dated Dec. 11, 2006.

BENNE SEED WAFERS
1 cup sesame seeds (4 ounces)
1 cup (lightly packed) light brown sugar
4 tablespoons butter, slightly softened
1 egg lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract

In a heavy skillet, toast the sesame seeds over moderate heat stirring until golden brown, about 10 minutes. Immediately transfer the seeds to a plate and let cool.

Preheat the oven to 325 degrees F. Using an electric mixer, cream the brown sugar and butter. Add the egg, flour, salt, and baking powder and blend to form a soft dough.

Using a spoon, stir in the sesame seeds, lemon juice and vanilla until combined. Drop teaspoons of the dough about 1 inch apart onto well-greased cookie sheets. Bake for about 15 minutes, or until just brown at the edges. Watch carefully.

Let the wafers cool briefly on the cookie sheets, then transfer to a rack and let cool completely.
Enjoy! Gerry from New Hampshire

Sausage Cheese Strata
Bake 40 minutes

10 cups French bread cubes (1/2- to 3/4-inch cubes)
12 ounces cooked smoked sausage links, cut into 3/4-inch pieces
1 4-ounce can sliced mushrooms, drained
1 cup chopped green sweet pepper
6 ounces shredded sharp cheddar cheese (1-1/2 cups)
4 ounces shredded Monterey Jack cheese (1 cup)
7 beaten eggs
3-1/2 cups milk
2 tablespoons snipped chives
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Divide half of the bread cubes between 2 greased 2-quart rectangular baking dishes. Top with sausage, mushrooms, and sweet pepper. Sprinkle with cheeses. Place remaining bread cubes on top.

Combine eggs, milk, chives, oregano, salt, and pepper in a large mixing bowl. Pour half of the mixture over bread mixture in each baking dish. Cover and refrigerate for 2 to 24 hours.
Betty F

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message.  Remember to include your name within the message as well

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Favorite recipes/links of our members
2 Ingredient Frosting Fudge and variations
Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Life and Times of Sigmund Freud Kitty (Told in his own words)
Grape Salad (2 recipes -see links below)
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