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Favorite Recipes of Our
Members
Holiday Recipes
Thanksgiving
Leftover Turkey
More Turkey
Pumpkin
Sweet Potato
More Thanksgiving
Fudge and Candy
Recipes
Recent Newsletters
Nov 10
Nov 11
Nov 12
Nov 13
Nov 14
Nov 15
Nov 17
Nov 18
Nov 19
Nov 20
This is one of my favorite meals--meatloaf, baked
potatoes and green beans!! I practically raised my family of 9 kids on
it!!!
Good Meatloaf
1 lb. hamburger
1/2 lb. pork sausage
2 c. bread crumbs, dry
1 egg, well beaten
1 1/2 c. milk
1/4 tsp. dry mustard
1/2 tsp. sage
1/4 tsp. pepper
2 tsp. salt
1/4 c. onion, minced
Mix. Place in loaf pan. Bake 1 1/2 hours at 350 degrees. If desired:
Remove loaf from oven 15 minutes early, cover loaf with catsup, and
continue baking.
Cherry Cobbler
My mother-in-law made this when we were first married and living in
Kansas. It is my favorite recipe from her dessert file.
1 cube margarine
2 cups sugar
1 large can pie cherries
1 cup white flour
1 can evaporated milk
2 teaspoons--baking powders
Pinch--salt
Pour cherries (including juice) into sauce pan. Add 1 cup of sugar and
bring to a rapid boil. Pour this mixture into a 9X13 sized sprayed baking
pan and add the melted oleo. Blend the baking powders,1 cup of sugar,1 cup
of flour, 1 cup of milk and the salt. Pour evenly over the fruit. Bake at
375 degrees for 30 minutes or until brown. This is great served warm with
a dab of vanilla ice cream!
Phyllis Knipp
Here is another recipe to use up those old cake
mixes. I'll send one in every week until I run out of recipes. I hope
someone will be able to use them. By the way,
you can use these if your cake mix is fresh too.
From Merry M in MN
Candy Cookie Bars
1/2 cup butter, melted
1 package two layer chocolate cake mix
1 cup semisweet chocolate chips
1 cup white chocolate chips
2 cups of chopped pecans or coconut (or use 1 cup of each)
1/2 cup milk chocolate chips
1 (14oz.) can sweetened condensed milk
Heat oven to 350°. Place butter and cake mix in large bowl. Mix with fork
until crumbly. Sprinkle evenly over bottom of ungreased 15x10" jelly roll
pan and press to form crust.
Sprinkle with semisweet chocolate chips and white chocolate chips and
pecans and/or coconut. In microwave on medium power, heat milk chocolate
chips for 1-2 minutes or until melted. Stir sweetened condensed milk into
the melted chips. Spread milk mixture evenly over top.
Bake at 350° for 18-25 minutes or until light golden brown. Cool
completely and cut into bars.
Makes 48 bars
Siggy's Gift Corner
(Christmas Gift Ideas)
Tired of the same 'ol gifts? Find something new at The Lighter Side Co.!
For Hard to Find Kitchen Items
Walter Drake - In the Kitchen
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!
Catalogs.com
Wild Neckties from WildTies.com
Gadget Universe
Things You Never Knew Existed
Shop at joann.com
Shop Barbecues.com - Your Backyard Entertaining Source!
This is in response to Mary in Alabama (11/20)
who has a problem with her crust burning - I always put foil around the
edge of the crust so that it doesn't get burnt before my pie finishes
cooking. I hope that helps!
Thanks, Nancy, for all that you do.
Happy Thanksgiving Nancylanders!
Tiffany in Ga
No recipe was included in the email newsletter
today. Many members are not getting their newsletter. When a
recipe is included a newsletter it seems to be going to the s.p.a.m
folder. I will include recipes in future newsletters.
Nancy
Hi Nancy...
No one has asked for this candy recipe, but was figuring out what I am going to
make and copying recipes, etc and this is one that is so good that I make every
year and everyone loves them. I got plastic dipper things in candy department at
Michaels and make this easier to dip. Have some other dip chocolate ones if
anyone is interested. Hope all at Nancyland that try this one will also love it.
Happy Thanksgiving to everyone.
Bonnie from Lynnwood Washington
Chocolate Covered Cherries
2-1/2 cups Confectioners sugar
1/4 cup butter or margarine, softened (I use butter)
1 TBL milk
1/2 tsp almond extract
2 jars (8 ounce each) maraschino cherries with stems – well drained
(I buy the big jar at Costco so use 36 for each recipe – drain well on paper
towels)
2 cups (12 ounces) semi-sweet chocolate chips
1 TBL shortening
In a mixing bowl, combine sugar, butter, milk and extract, mix well. Knead into
a large ball. (I then refrigerated for about 1 hour to make it easier to work
with). Roll into 1 inch balls and flatten each into a 2” circle. (I find it
easier to do in palm of hand).
Wrap around cherry and lightly roll in hands. Place with stems up on waxed paper
lined baking sheet. Cover loosely with wax paper and refrigerate 4 hours or
overnight. (I do overnight). Melt the chocolate chips and shortening in a double
boiler or microwave safe bowl. Holding onto stem, dip cherries into chocolate,
set on waxed paper lined baking sheet to harden. Store in a covered containter.
Refrigerate 1-2 weeks before serving.
Makes about 3 dozen.
I have been making this recipe for Christmas since 1995 and they are delicious
and go real fast and I always double this recipe.
For Vickie in Liberty, Texas November 14th
newsletter, here is my Rum Ball recipe.
Melinda in Chattanooga
Rum Balls
1 C. semisweet chocolate pieces
1/2 C. sugar
1/3 C. rum
2 Tbs. light corn syrup
2 C. crushed vanilla wafers (44wafers)
1 C. ground walnuts
Sugar
In a saucepan melt chocolate pieces over low heat. Remove from heat. Stir in
sugar, rum and corn syrup. Fold in vanilla wafers and nuts. Shape mixture into
1-inch balls, using 2 teaspoons mixture for each. Roll in additional sugar.
Store in an airtight container for several days.
Makes 4 dozen balls.
Again I call upon my fellow Nancylanders and I would
like to direct this to Cheryl in Ohio. Would you please share with us your
Kolachy recipe. I have the filling recipes. Thank you all again, and a very
happy Thanksgiving.
Judie/So.Calif.
To Dorry in Virginia
I cook celery, carrots. onion in butter in micro until tender. Then put in
freezer bag in freezer. Then thaw and make dressing with the veggies already
cooked. I also use poultry seasoning, and salt and pepper to taste.
Genie
I have misplaced my old Jello recipe for strawberry Jello, frozen strawberries
and Cool Whip, very simple, nothing else, except water for Jello. Can't remember
if is one or two packages of berries. It is sometimes called The Pink Stuff.
I am a Grandmother, and a senior..73..so do I get a
pass for the lost recipe?
Thanks, Rosemary
This is for Dorry in VA, 11/20 newsletter. Go ahead
and purchase your celery stalks and when you get home take them out of the
plastic and wrap them completely in Aluminum foil. They will stay fresh for at
least a week this way.
I too am a senior, turned 51 on the 19th of November. I host Thanksgiving at my
house every year since my Mother’s health has deteriorated. I now have 16 coming
for Thanksgiving Dinner and these are all adults.
I love it as I enjoy nothing better than cooking and someone enjoying eating it.
I love this site and thank everyone for all their contributions and especially
Nancy. I wish each one of you a safe and Happy Thanksgiving. Susan, AL
Question for Joyce in Ky
In your dessert recipe for the 2nd cookie layer do you bake this or what? It
sounds really good and want to try something new for Thanksgiving @ Mom's
Denise in Central Tx
Dear Nancy, Do have a very Happy Holiday. I think all
of us in the world are very thankful for what you do for us. I do get so wrapped
up in your letters. I have a question. Does anyone out there know what to charge
for the easy fudge if we sell it at the fair. Any help is appreciated. No one
can believe how easy and good this recipe is. With the sales of 10 for 10 on the
icing and coupons for the chips, i just do not know what they should sell for.
It has to be a price that is good even when it is not on sale. Thanks again,
Nancy. We love you and am so thankful I found your site.
Mary, Green Brook, NJ
Nancy thank you for all the work that you do for the
newsletter. We would be lost without your great newsletter. I will make this
short at your request. To Joyce from Indy, newsletter 11/20, drain the frozen
strawberries. To Kathi in Virginia, newsletter 11/20, so sorry for the mix up
try it with just 1 teaspoon baking soda. I am sorry I can't find the recipe
right now but will continue to look. I would try it with just 1 teaspoon baking
soda. Did you use the peanut butter chip or peanut butter itself. I use the
peanut butter chips and try that also. So I am truly sorry for the mix up. To
Doris, S. Indiana thank you for the copy of your copy of the recipe. Nice to
hear from you. Hopefully Doris everything is great with you. Have a Happy
Thanksgiving all.
Susie Indy
Hi Nancy--this is in response to the poster who asked
if you can freeze celery--11/20 newsletter--as per drgourmet.com "The answer to
your question is no. Like many vegetables, celery is mostly water. It is, in
fact, about 95% water. As a result it does not freeze well.
When the celery freezes, the water contained inside the stalk also freezes,
damaging the fibers. I knew this intuitively and it was something that I had
always been told. I had not, however, actually tried to freeze celery, so I
experimented. The results were a spongy pulp when the stalks were thawed."
I have kept celery in the fridge for a long time and have had no problem. You
can refresh it by sitting it in cold water for a while.
Wishing you and all the Nancylanders a very Happy Thanksgiving and Holiday
season.
Carole, Bronx, NY
I am looking for the recipe for Green Chili Verde,
made Arizona style, It will have a thick brown gravy, and some cheese on the
top. That is all I can remember.
This is not the Green Chili Verde stew that has very thin, clear juices.
Thank you, Bill Alb. NM
Hi Nancy and All,
For Janet in NY asking for eggnog recipes, Nov. 20 newsletter. I make a pie with
2 pkgs. instant vanilla pudding using the package directions for pie, eggnog for
the milk and a little nutmeg, to taste, and some more sprinkled on top. For a
special treat, I sometimes add a squirt of whipped cream on each piece if I have
the canned kind! My family loves this pie during the holidays and it is
requested at my husband's work potluck at Christmas.
Jae, 55 until Dec.22, in central OK
Hi Nancy,
I didn't receive a November 20th newsletter. It is after midnight and I always
get my newsletter before this time, hope nothing had happened that you are not
able to put out your newsletter. I am in the same time zone you are in. I like
it when you printed the dates of all the newsletters, in October, during that
time I was with out my computer for about 2 weeks. I sure did miss not getting
to hear from you and everyone else. I wait up every night for your newsletter.
It took me a while to catch on all the letters I had missed, but I had some good
reading. Maybe it will come in and I will have something to read in the morning.
Here is wishing You, Siggy, and Ditto a very Happy Thanksgiving. I will be
spending Thanksgiving alone with my little 8 year old white poodle Angel and my
6 year old cat I call Sleepy. I raised her and the others in my bathtub, sure
was a lot of trouble but at least I could keep up with them and their mother.
Every time I went to the bathroom she was a sleep so that is how she got her
name, she is part Siamese, They are both my bed partners.
I lost my husband in Feb. 2002 and we had no children, but I and thankful for my
2 little 4 legged children.
Happy Thanksgiving to you
Love
C.J. in NE Arkansas (Paragould)
Comment
If I include a recipe with the newsletter it doesn't always make it to everyone.
It makes it into the spam folder. If no recipe is included it generally makes it
to everyone.
Nancy
This is gor GrandMAH. (From Nov. 20 newsletter) I'm
so glad that the fudge freezing idea helped you. As for the Pecan Pie problem, I
don't know why you had the problem you had, but I'm sending my Pecan Pie recipe
in. I've made this many times, over the years, and never had any trouble with
it, and it's easy to make.
Pecan Pie
One unbaked single pie crust
3 eggs
2/3 cup sugar
dash salt
1 cup dark corn syrup
1/3 cup butter or margarine, melted
1 cup pecan halves
Prepare the pie crust and line a 9" pie pan with it, as you would for any one
crust pie. Set aside.
For filling:
In a mixing bowl beat eggs slightly with a fork. Add sugar and salt, stirring
until dissolved. Stir in dark corn syrup and melted butter/margarine. Mix well,
Stir in pecan halves. Place pie shell on oven rack, pour the filling into the
pie crust. To prevent over browning, cover edge of pie with foil. Bake at 350
for 25 minutes. Remove foil, then bake for about 25 minutes more, or until a
knife inserted, off center, comes out clean. Cool thoroughly on a rack or your
counter before serving. I serve it with whipped cream on the slices when
served..
Refrigerate any that is left.
Good luck. I hope this works out for you. Let us know. Have a very Happy
Thanksgiving.
Cheryl in Ohio
Nancy,
I was wondering is anyone tired making the 2-ingredient fudge with cream cheese
frosting, and what combination they used (it was on sale 1/2 at my local store
this week- so I bought a couple of cans)
Thanks again for all your hard work
Fran
to Sally in Pa
Whipping cream is found in the milk dept next to half and half. cool whip is a
whipped topping.
to Dorry in Va;
you can freeze celery if you are going to use it for cooking but not to use as
fresh. When it thaws it is sorta clear and mushy.
to Kathy from Fl;
Fill you container with pure white vinegar and let it stand up to a week and put
saran wrap on top to keep vinegar from evaporating. Then wash out withe hot
soapy water. Should do the trick.
Everyone have a great thanksgiving.
Judy Montana
Dear Nancy...Thank you for your wonderful newsletter.
This is for Dorry in VA...I cut up celery and freeze in baggies for soup or meat
fillings for stuffed shells or manicotti. It is fine if frozen and cooked in
something...
I hope everyone has a Blessed Thanksgiving
Stephanie BeverlyMA
This is a tip for Dorry that I originally got from Daily Recipe Exchange. When you buy
your celery, wrap it in foil. It keeps for weeks.
Phyllis, WA-AZ
I buy celery in the bulk and have frozen the celery leaves and stalk with out
any problem. Don't thaw, just mix into your dressing that a way. If you want you
can freeze on a cookie sheet and then put into a plastic dish or zip lock bag.
Happy Thanksgiving to All!!!
Emma from Montana
For Dorry in VA Nov 20th newsletter - I always precook my onions & celery for my
dressing & giblet gravy in butter before adding them. To make things easier on
myself, I cook them in advance & either refrigerate them (depending on how much
time in advance, I do this) or freeze them. They always turn out fine.
I am 66 (on 10-14) retired as an insurance adjuster, got bored, now work as a
courier for various banks in East Texas.
Genie from Van, TX
To Friends I'm Looking for a Pie recipe called "Butterchess
Pie" I can not find this in my cook books. Need Help! Thank you much God Bless.
Happy Holiday
G
Hello Nancy, and all the great cooks who share their
recipes. I just wanted to thank those who sent in the recipes for the Cowboy
Caviar, I don't remember all your names. I plan on trying one for dinner this
Thursday.
I made the frosting and peanut butter chips fudge last night and it was so easy
and good. Also the Mountain Dew Apple Dumplings were a hit. Thanks to all who
sent in these recipes . There are a lot of great cooks in Nancyland.
Doris in Middle Tennessee
To Kat from Wisconsin, thank you so much for the idea
about the fruit tray. It sounds so perfect. I knew I could count on readers from
Nancyland.
Ginny from Md.
This is for Betty, Ga. She was asking about items to
take to a nursing home. I often help out at a local Sr. Center making diabetic
cookies. They are liked so well, many who do not require diabetic items, request
them (they just seem healthier). Perhaps if you asked if you could bring only
diabetic cookies for everyone in nice little cello bags tied with a nice bow?
Another nice item, is lavender sachets. You can purchase a pound of bulk
lavender and round disks of fine net. make little bundles and tie them with a
nice bow and perhaps a little flower & feather. I purchased everything on line.
www.papermart.com was a big help.
Barb S. Cle Elum, Wa.
Hi Nancy and the fun kitties,
I am enjoying reading everyone's stories. I, too, am an older reader @ 62. Love
to collect and read recipes and sometimes, I actually cook! :) I have a job that
I love with a Foundation, I have 5 fabulous grands (as does -every-grandmother)
and I enjoy digital scrapbooking.
I have purchased my granddaughter an EZ Bake Oven for
Christmas and I seem to remember someone sharing some 'homemade' recipes for the
ovens. It thought it would be fun to include a little recipe book for her. I
could created something very fun on the computer. Does anyone know what date the
EZ Bake Recipes were in the newsletter?
Thank you, Nancy, for all the work you do for this newsletter. So very much
appreciated!
Bev in Michigan
Hi Nancy, I just wanted to let you know that I
finally found cherry chips. Right under my nose too! I was at WalMart and asked
a guy and he said yes, they have them. I thought maybe he misunderstood me but
he brought me a bag. I bought 4 bags that I will put in the freezer until I
figure out what to do with them. I'm going to try the fudge for sure. I did pick
thru the bags they had to find 4 bags that didn't look white. I guess they do
get old.
I feel like Thanksgiving has already passed because we had our meal at church
Sat. and I cooked for it. I don't cook TG, just Christmas. We will go somewhere
to eat for sure.
Happy Thanksgiving!
Sandee in West TN
Hi....here is some help (I hope) for some of the
questions asked my our members.
Grace in Alabama- If you have a Whole Foods store near you, they have shelled
brazil nuts in their bulk dept. I was at my Whole Foods today, and saw them.
Joan from Ma.....Hominy is usually found in the mexican food aisle of the
grocery store.
Patsy - Garland Tx.....I love the Crockpot candy, so easy and delicious. When I
make it, I use 2 cans of the lightly salted (no peanuts) mixed nuts. Everyone
loves it!
Bette - Indiana... Is your hazelnut spread Nutella? If you go to
www.nutellausa.com you will find recipes
for using it. My #1 son and his 6 year old son LOVE Nutella.
We actually have a friend in Italy who brings it for us/them every summer. Even
though you can buy it here, the European Nutella is better in our opinion. My
son thought he died and went to heaven when Enrico brought him a 3 kilo (7 lb.)
jar of it last summer. We eat it on bread, croissants, warm flour tortillas etc.
To Nancy's and all the other members of Nancy's newsletter family...may you all
have a wonderful and happy Thanksgiving!
Barb in San Diego
Hello everyone,
This is for Peggy in east Tenn.. Heat up your crockpot on low, put in mashed
potatoes, they will stay warm for a few hrs.
This is for Dorry in VA. Iknoe you can freeze celery to use in soup, I don't
know why you couldn't use it for dressing.This is in response to nov. 20
newsletter.
Happy Thanksgiving Everyone. Roberts wife in Ohio
Hi Nancy, I just read my Nov. 20. newsletter. Sorry
about the typo for PEELED Grapefruits. a peed grapefruit would be rather
difficult.
Margaret, Tulsa
Dorry in VA asked in the November 20th newsletter
about freezing celery. I wouldn't do that. But celery will keep very nicely if
you remove it from the celophane bag and wrap it tightly in aluminum foil, and
put it in the vegetable drawer of your refrigerator.
Speaking of celery, I've been making a recipe for about a dozen years that a
vegetarian friend gave me. It's really good, although tonight I served it with
ham, which sort of defeats the vegetarian concept! Once this recipe is cooked,
it can be frozen.
Celery Casserole
4 cups celery, cut diagonally.
2 carrots, thinly sliced
1 large red pepper, sliced
1 can water chestnuts
1/4 cup slivered almonds
1 can cream of asparagus soup
1/2 cup breadcrumbs
4 tblsp butter
1/4 tsp. hot red pepper flakes
Preheat oven to 325°.
In a skillet sprayed with Pam, sauté the carrots and celery until tender. Then
add the red pepper and red pepper flakes. Add the whole can of water chestnuts,
including the liquid. Mix the soup with about 1/3 of a can warm water, then pour
over skillet mixture, and blend well. Then add the almonds. Pour the mixture
into a Pam-sprayed casserole dish. Pour breadcrumbs on top and dot top with thin
slices of butter. Bake uncovered in 325° oven for 30-40 minutes.
Terri Westminster, MD
Hi Nancy and all. I am submiting my cranberry recipe.
It as wonderful.
Cranberry Relish
1 3 ounce pack cherry jello
1 cup pineapple juice (reserved)
1 cup boiling water
1 cup chopped mandarin oranges
1 cup sugar
1 cup chopped raw cranberries
1 Tablespoon lemon juice
1 cup chopped celery
1 cup crushed pineapple drained (reserve juice)
1/2 cup chopped walnuts
Dissolve jello in boiling water. Add sugar; stir to dissolve. Add remaining
ingredients and pour into a bowl. Chill until firm.
Kathy from Fl
Hi Nancy,
Would someone please tell me what date the Kahlua Fudge recipe was posted?
Thanks!
Cheri from NY
Hi Nancy!
Happy Holidays!
I know that you're overwhelmingly busy, right now, and a long list of emails to
get published, but I just had to "jump in", here.
A few days ago, someone asked if anyone knew what to make with Nutella, (the
chocolate hazelnut spread). Well, I went to the Nutella website, but the whole
site is printed in Italian, so I was lost. However, on Saturday morning, the
Scotto family appeared on NBC's Today Show, and prepared the following recipe. I
just had to share it with your readers.
NUTELLA ITALIAN RICE PUDDING
6 Cups Whole Milk
1 Cup Nutella
2 Teaspoons Ground Cinnamon
1 Cup Arborio Rice
2 Eggs
2 Egg Yolks
1/2 Cup Granulated Sugar
1 Cup Chopped Hazelnuts
Directions:-
1. Preheat oven to 325F. degrees. Coat a 13 x 9 x 2 glass baking dish with
vegetable oil spray.
2. Over medium heat, whisk together milk and Nutella in a heavy-bottomed 4-quart
saucepan. Add cinnamon and rice and bring to a boil. Cover and reduce heat to a
simmer and cook for 15 minutes.
3. Whisk together eggs, egg yolks, and sugar. Temper a small amount of the hot
liquid into the eggs.
4. Combine egg mixture ith remaining milk mixture. Add nuts and bake in a water
bath for 40 minutes. Cool 15 to 20 minutes. Serve hot or cover and refrigerate.
Note:- They chilled the pudding and then piped marscapone cheese around the edge
of the pudding, and then sprinkled the cheese with bits of shaved chocolate and
some finely chopped hazelnuts. It was a beautiful presentation.
Thanks Nancy, for all you do for all of us! We all soooo appreciate your
efforts!
I've been a subscriber since 2000, and have loved every moment!!! I'm 67 years
old, and have survived three bouts with cancer.
Hope you and the "babies" at your house have a very happy Holiday Season!!!!
Many thanks, Phyllis from Bethalto
To Betty in Georgia: In planning a trip to a nursing
home you could ask people to save Reminisce Magazines that they might have, and
bring them with you. Those magazines are lots of fun to read. Platters of dainty
party sandwiches are also a big hit. This could be a part of an afternoon tea.
Madeline in N.Y. 80
Gloria in SC. Thank you so much for your suggestion.
I'll definitely give it a try. I am so grateful for your ideas.
For Dee in SI, Adding some more of the divinity recipes.
Darn you, to the evil woman that sent in the Kaluha fudge recipe. LOL. It is to
die for. The kids and I can't stay out of it, and my husband doesn't care much
for fudge, but he sure is helping make this one disappear.:o)
Brown Sugar Divinity-
1 cup light brown sugar, firmly packed
1 cup white sugar
2/3 cup water
1/3 cup light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
1 cup broken pecans
Combine sugars, water, corn syrup and salt in 2-qt. heavy saucepan. Bring to a
boil over medium heat, stirring constantly. Boil gently at a fairly low boil
without stirring until mixture reaches the hard ball stage(265 degrees) Just
before temp. reaches 265, beat egg whites with electric mixer until peaks are
formed when beater is raised. Beating constantly on med.speed, slowly pour hot
syrup in a fine stream into the egg whites. Continue beating until mixture
starts to lose its gloss. Stir in vanilla and nuts. Spread into a lightly butter
8 inch pan. When fir, cut into 25 pieces. Makes about 1-1/4 pound.
No Cook Divinity-
1 (6.5 oz.) pkg fluffy white frosting mix (probably Jiffy brand?)
1/3 c. light corn syrup
1 tsp. vanilla
1/2 c. boiling water
1 pound powdered sugar
Food color (optional)
1/3 c. pecan halves
Combine frosting mix, corn syrup, vanilla and boiling water in small size bowl
of mixer: Beat on high speed until stiff peaks form. Transfer to large mixing
bowl and beat on low speed, gradually adding powdered sugar. Add food color if
desired. Drop by teaspoonfuls onto waxed paper. At once top each piece with a
pecan half. Allow to dry 12 hours or overnight. Makes 60 pieces.
Have to send the recipe for these candy bars. These are so wonderful and I'm not
sure if this is where I received the recipe. Who ever sent this, thank you,
thank you, thank you....and darn you too. LOL.
Cracker Candy Bars
8 oz. Waverly or Club crackers, divided (2 sleeves out of a box)
1 c. butter
1/2c. milk
2 c. graham cracker crumbs
1c. packed brown sugar
1/3 c. sugar
2/3 c. peanut butter ( I used smooth)
1 c. chocolate chips
Place 1/3 of crackers flat in bottom of 9x13 ungreased pan. In a saucepan put
butter, sugars, graham cracker crumbs and milk. Bring to a boil and stir
constantly for 5 minutes. Be sure not to undercook as is too runny if you get
impatient. Pour 1/2 over crackers in pan and spread evenly. Put on another layer
of crackers and another layer of hot mixture. Top with a third layer of
crackers.
In a saucepan over low heat melt choc. chips and peanut butter. When melted and
smooth, spread over third layer of crackers and chill for 1 hour. Cut into small
squares.
Enjoy family!
Mariann in Michigan
To Barbara in DE, in 11/19 newsletter,. I too have
made the Coconut and pecan frosting and chocolate chip
fudge for my dinner guests yesterday and had the same problem. Could not
get the fudge out of the dish. I took a lot of ribbing from them about my
cooking and laughed along with them. Maybe someone can help us with the secret
of getting it out of the dish without a spoon. I'm thinking of spooning it out
and rolling it into balls and then rolling it into chopped nuts or maybe
confectioners sugar. A least we will be able to eat it. Who knows maybe I will
have created an new and wonderful recipe. Ha Ha!!
Joan from Ma
Comment
I sprayed disposable pan with Pam (Butter). After I cut it into squares it is
easy to get out of the pan because it is flexible.
Nancy
In the 11/19 newsletter Kim in Streetman TX
Asked for the amount of butter in my pecan log recipe.
It is 1/3 cup of butter. I regret that the amount was left out in the recipe,
when I submitted it to Nancy. Perhaps I could try and blame it on my helpers,
which are 4 dogs and 2 cats. The dogs typically want to take turns sitting in my
lap, when I am at the computer. I will send more information about myself after
the holidays.
Robbie Bowling Green, In
Hi Everyone, and Thank you to Bob in Adelaide, South
Australia for the the two more crust less quiche recipes
Sunday 11/19. Since mushrooms are the main ingredients. in one what do you
suggest I use instead that will go with the yoghut and spices? It's not the
taste of mushrooms that I don't like it's the texture of them I don't like. My
husband loved them and so do my daughters so I always had to pick them out
whenever I used them. Thank you too Nancy for your wonderful Newsletter .
Dorothy IL.
This message is for Tracy in Atlanta. Thank you so
much for the Peanut Butter Cup Pie recipe. You are
a lifesaver. My daughter-in-law requested this pie for Thanksgiving and now I
will be able to make it for her. My sister used to have the recipe but could not
find it so I am glad someone else had it to share.
Becky in Ohio
Hi all
Happy Thanksgiving! I am 49 years old and have one son and four beautiful
granddaughters (the fourth will be born in December). I love all the wonderful
recipes everyone sends in, and I am especially grateful to you Nancy for all you
do!
I tried the frosting fudge recipe as many here have and love it...just wanted to
let you all know a new combo I tried that is delicious. Cinnamon chips with
vanilla frosting...I added rainbow sprinkles on top and it looks and tastes like
the holidays to me!! :)
I am hoping you all will be able to help me with a recipe I have been hunting
for - tomato gravy. My grandmother used to make it, and it was sooooo delicious
over biscuits, but I have no idea how to make it, or even what the other
ingredients might be. Hope someone out there has it! Thanks in advance...
Elaine in New Mexico
Happy Thanksgiving to all in Nancy Land. Especially
to you Nancy, D and S. This is for Sally in Pa. I made the apple cream cake,
Nov 6, and it was so good. I am going to try
other fruit variations. Use Whipping cream from a carton like milk comes in. I
used heavy whipping cream when I made my cake. Get it at Sam's or Costco, much
cheaper.
Roz in Indy
This is for Sandy in Blue Springs MO my husband has
tried several of these Jerk recipes with his deer meat and has loved each and
every one he has tried good luck
http://www.bowhunting.net/susieq/jerky.htm
Jerky Recipes
Caroline MO
For grannym IL in November 15 N/L
Hope this translation helps.
Thanks for the recipe, I'll try it, it sounds nice.
For Bob from Adelaide, Australia, if possible, can you please translate this
recipe for me, (cups ounces).
Peach and Port Trifle (with explanation)
1/2 cup (4 ozs) port wine
1/4 cup (2 ozs) plum jam
300 g (9-1/2 ozs) m Madeira cake (what would this be)
Madeira cake is a buttery white plain cake heavier than a sponge cake
8 butternut cookies, crushed (what are these, please)
Butternut cookies are a dark, crisp, buttery, nutty cookie
425 gm (13-1/2 ozs) sliced peaches, drained (how many ounces would this be)
1 cup King Island cream (what is this)
King Island cream is a rich whipping cream that comes from an island off the
coast of Tasmania. Any whipping cream will do.
2 cups custard
Heat the port and jam until smooth. Slice cake thickly and place it in the base
of parfait glasses. Pour the jam mixture over the cake and top with peaches,
custard, cream and cookies. Refrigerate at least one hour before serving. I
think if you crush any favourite cookie and sprinkle them over the topit would
work. Crushed Ginger Snaps sound good.
Bob
Nancy...I don't know if this is proper or not, but I
would like to send LINDA in Ohio a hug, and to let her know my prayers are with
her. She sounds like a wonderful and loving person. And thanks for the summer
sausage recipe.
Mary..in Newton Falls,OH.
I wanted to thank Sandy (59) in Harlingen, TX. for
her kind words . I read the Rainbow Bridge and it really helped. We just ordered
a grave marker for him last night and it has a beautiful verse on it from Old
World Stones in case anyone is interested in getting one. The verse is
as follows
A heart of gold stopped beating,
Two shining eyes at rest.
God broke my heart to prove,
He only takes the best.
God knows you had to leave me,
But you did not go alone.
For part of me went with you,
The day he took you home.
Thankyou again
Sherrie in De.
Hl! I wanted to thank Nancy so much for everything
she does for us. It is very much appreciated. I am a senior member of the group
(65). I have had a stroke and don't respond with everyone but I love to get all
the messages.
Best of the wishes for Thanksgiving
Carol in Jefferson, OH
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