All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

All Easy Cooking
Recipe Exchange Newsletter
November 5, 2006

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Hi Nancy, In Saturday's newsletter, Nov. 4th, Joyce in KY was looking for a vegetable pizza. Here is the recipe I have for it. I've never made it but have eaten it and it is good. Connie in TX

Unroll the dough of 2 cans of Crescent Rolls onto a cookie sheet (pizza pan can be used) Pat out the seams to make one solid crust. Prick with a fork. Bake according to directions on can at 375 degrees. Let cool completely.

Vegetable Pizza
Spread with a mixture of:
8 oz. cream cheese
1/2 c. mayonnaise
1/2 c. sour cream
1 pkg. Hidden Valley Ranch Salad Dressing Mix
Mix all ingredients well.

Spread on cooled dough. Top with your favorite raw vegetables, using enough for the topping to be very thick. Refrigerate. Cute into squares to serve.

http://www.angelfoodministries.com/
I just wanted to pass this link on to everyone, I'm sure there are some community that have pantry's or food programs, But I found this one to pretty amazing. For those struggling or not, just trying to get a handle on your food bill give it a shot. You can click on host sites to see what churches or non profit organizations have the program, Then you can click on menu to see what is offered.
God bless and Happy Holidays, Lynette in N. Y.

I thought this would be an interesting dessert for Thanksgiving coming up.
Denise in Central TX

Layered Pumpkin Dessert
1 pkg (15oz) Hostess Twinkies (10 Twinkies)
1 pkg (8oz) cream cheese, softened
1 c. confectioner’s sugar
1 container (8oz) frozen nondairy whipped topping, thawed, divided
2 pkg (3.4oz) instant vanilla pudding
1 can (15oz) pumpkin
1 ½ t. pumpkin pie spice
1 c. milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 13x9-inch baking dish. Using a mixer, blend together cream cheese, confectioner’s sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blending and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

In the 11-04-2006 newsletter, Kennelmom in B.D. Wi requested a recipe for "Bona Calda". I believe you were referring to a traditional Italian "Bagna Cauda" which is excellent. There are many different variations, with the major ones being creamy or not. The traditional is not. These links will take you to a few different ones, with the whatscookingamerica link being the creamy recipe that we prepare frequently. I have also tried the others, and they were good also.
http://whatscookingamerica.net/Appetizers/BagnaCauda.htm
http://homecooking.about.com/od/appetizerrecipes/r/blapp69.htm
http://www.greatpartyrecipes.com/bagnacaudarecipe.html
http://www.epicurious.com/cooking/holiday/christmas/recipes/2827
http://www.italianmade.com/recipes/recipe75.cfm
Lin from the Central California Coast

For: Joan in Ma, 11/04 The Crockpot Hominy Corn recipe is in the 10/30 newsletter (by Careen from Cortez)
jsham in AR

Bagna Cauda Recipe
An Italian favorite, bagna cauda is a warm dip of anchovies, garlic, and olive oil served with fresh vegetables as an appetizer.

1/2 cup plus 2 Tablespoons extra-virgin olive oil
4 to 5 cloves of garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks

For dipping:
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Put the olive oil in a pan with the garlic and anchovies and cook over a low heat, stirring, until you have a melted, muddy mess.
Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this dipping sauce -- which is meant to be pungent but not acrid -- a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.

Dip in the crudités and eat.

This is from www.about.com it's nigella lawson's recipe, but if you do a search online you'll find a million of these recipes!
This is a recipe request from Kennelmom in B.D. WI

I am looking for a recipe to make an herb blend that is combined with olive oil for dipping good bread. I made a large batch nearly a year ago and stored it but seem to have lost the recipe.  I recall that I didn’t have to buy anything special, it consisted of herbs or seasonings that I had in the pantry.

Does anyone have a recipe that they know is great?
Thank you Caryn in NC

For Lisa in Union Bridge, MD.

Crab Rangoon
Yield: 10 servings
1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon dried parsley
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying

Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.

Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.

Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Recently, in one of the women's magazines, I saw a recipe for baked crab rangoon. I am sorry I didn't save it. It was a holiday issue.
Jan in NW PA

Help!!!!
Does members have knowledge of Frontpage 2002?  I need help with information on shared borders.   The shared borders on the the page are pointing to my hard drive rather than the site.  If someone can help me with this problem please email me at Nancy.

I found the complete recipe for the Buttermilk Chicken in the Oct. 17th newsletter.
Karen in TX and Doris - De.

I would like to offer my very favorite fudge recipe for everyone to try. This is the original See's Fudge recipe which produces a very large quantity of rich, creamy fudge. I've been making this for ages and its really an easy recipe. You don't need a candy thermometer! I hope that some of you will try it.

See's Fudge Recipe
18 ounces of semi-sweet chocolate chips (The Prepared Pantry's chips work great!)
4 cups of granulated sugar
2 C chopped walnuts
2 tsp. vanilla extract
1 C butter, at room temperature
4 C mini marshmallows
1 13 ounce can of evaporated milk

Place the chips, nuts, butter, vanilla and marshmallows in a large ceramic, glass or metal bowl. Heat the sugar and evaporated milk in a large saucepan over medium heat until it boils. Let it stay at a rolling boil for eight minutes. You do not have to stir the mixture. After eight minutes, pour the mixture OVER the chips, nuts, marshmallows, etc. and let it all sit for about 2 minutes. Then stir everything together making sure the chocolate and marshmallows have melted completely. Then pour it all into either a 15x13 inch pan or a 13x9 in pan depending on how thick your want the fudge to be. (I prefer the 13x9.) You don't need to butter the pan but you might like to line it with aluminum. If you let the fudge sit covered with aluminum overnight, it'll set up beautifully and be ready to cut in the morning OR you can refrigerate this for about 4 hours and then slice.

This fudge can be refrigerated for a month wrapped in aluminum foil without any problem, if it lasts that long. This makes about 3 pounds of fabulous fudge.

(And if you want to make a darker fudge, I just used the Prepared Pantry's Bittersweet Chips and made a truly decadent fudge.)
Andee In L.A.

Dear Nancy and friends, I remember some time back (probably around Thanksgiving last year) Someone sent in a recipe for a Blasted Turkey. I have tried the Blasted Chicken several times and my family just loves it! I thought maybe this Thanksgiving I would do the Blasted Turkey but I cannot find it. Does anyone still have the instructions with times for this? I know the times and/or temperatures have to be different than the chicken! Hope you all have a wonderful holiday.
Love and Peace~~Angel in CA

Hi, Nancy
For Rosemarie and all who requested TNT candy recipes. Here are two which I use with great success. Years ago I attended a candy-making class at a confection shop in Lexington, KY. I was so surprised at the ease and taste of this candy. It is my most popular candy.

MOUNDS Copycat/clone recipe
macaroon coconut
white corn syrup

Put macaroon coconut in a large bowl. Warm (DO NOT LET BOIL) until fairly thin. Mix with coconut until a a ball will hold its shape. Make out into 1-inch ball. Chill for 30 minutes. Dip into melted chocolate. I dip these into melted white, yellow, pink wafers as well as chocolate.

ALMOND DROPS
Wrap a ball of above mixture around a toasted almond or insert a toasted almond in the top of ball before chilling and then dip.

NOTE: I am a cheapskate cook so I buy a 14 ounce bag of coconut at Aldi's or Save-A-Lot and put it in my food processor. I pulse it a few times until it looks like the coconut in Mounds candy. I cannot tell the difference between it and the expensive macaroon coconut.

Here is another candy my family makes each year. In fact, my sister makes about 100 pounds each year and gives it away. She just loves to make candy.

5 Pound Fudge (Actually about 4)
5 cups white sugar
1 large can evaporated milk
2 sticks (1 cup ) good margarine or butter (We use Blue Bonnet)
12 ounces chocolate chips
1/2 cup dry cocoa
1 cup chopped walnuts or pecans
2 teaspoons vanilla
1 large marshmallow creme (14 oz)
In heavy saucepan, heat sugar, milk, and butter over medium low heat till boiling. Use butter wrappers to grease a 9x13 dish. Insert candy thermometer and stir constantly until mixture reaches a soft ball stage. (I usually let it get 2 to 4 degrees above the softball for insurance). Have ready in large bowl the chips, cocoa, vanilla and marshmallow creme. Pour mixture over the dry ingredients. Beat with electric mixer until the candy begins to lose its gloss, Time will vary. Add nuts and quickly pour into greased dish. Let set till cutting stage. I cut after it gets fairly firm. Then I freeze it. I freeze all my candy. They come out perfectly.

VARIATIONS:
Vanilla: Use white chips or 12 oz chopped almond bark instead of chocolate. Omit cocoa. I always cook this one about 5 to 6 degrees above soft ball.

Butterscotch: Use butterscotch chips. Omit cocoa. Toast the pecans.

Christmas: Make the vanilla fudge. Add candied red and green cherries, chopped. Chopped dates and toasted pecans to your liking. (Very pretty at Christmas)

Peanut Butter: Make the above mixture. Omit the chocolate chips and cocoa. (Use no chips). Add 18 ounces of peanut butter, either smooth or crunchy or chunky.
(I use a less expensive peanut butter, not a major brand because it turns out better. The major brands are just too smooth LOL

Heath Fudge: Use 1 package of heath bits. I don't use nuts here.

The list is endless, but here are a few. My sister specializes in the peanut butter. She works in a school system and everyone eagerly awaits her candy at Christmas. It is expensive, but she gets such joy out of giving it. The janitors, cooks, aides, principals, teachers all bend over backward for her. She is so good to them.
Karen in Kentucky

This is for Roz, Indy, I made the fudge recipes with the smaller of the two bags. I made several kinds. One was with pecan coconut you speak of. Some i put dried mixed fruit with white chocolate, peanut butter, butterscotch, mint, some with nuts, I made eight different kinds of fudge. I sold them at a craft fair yesterday. Put the assortment in a baggie. Next time I will make some with just plain chocolate and sugar free that people asked for. I was asked to do another show for no one has ever done candy and a craft fair around here. In today's letter I see Oreo cookie fudge. I will try that one next time with the icing fudge recipe. It is endless.
Mary, Green Brook, NJ

Hey Nancy!
I see several people are looking for the "easy" fudge made with frosting & chips. There was recipe's for that in 10/28/06 by Carolyn from Loveland OH. , and also 10/29/06 by Terese.

I need some clarification on another recipe that was posted on 10/28/06 by Gladys, IN
it was for a easy fudge recipe using frosting and peanut butter and it called for ...
1 C. peanut butter and 1 can frosting.... but I see in the 11/03/06 newsletter she wrote that it was 2 C. peanut butter and the time in micro was different..

Gladys could you please send this recipe in again with the correct time and amount of peanut butter because right now Im not sure!!! LOL!!!
It was the Easy Peanut Butter Fudge.

You also sent in a Cookies 'n' Cream Fudge in the 11/03/06 newsletter...gonna definitely try that one!!!
Thanks!!! Suzie from Northwestern MI.

Also Barbara S in Omaha NE and Mona, KS sent in Carolyn's recipe.

People keep asking for my Easy Peanut Butter Fudge recipe, here it is again.

Easiest Peanut Butter Fudge
Put one bag of Reese's peanut butter chips (I believe it was 12 ounces) in a glass bowl, and spread them so that they are not all in the middle of the bowl and they will melt easier.
Cook in microwave for 1 minute and a half.
Get out and stir, then stir in one can of vanilla cake frosting, stir real good and put in microwave and cook for 1 minute and a half, get out and
stir, then put in 9 x 9 grease plate or pan, let cool, cut and eat.
Enjoy-Carolyn from Loveland

Another member added this comment:
I also used milk chocolate and cream cheese frosting very, very good.

Also 3rd member added this comment;
Just a note about the frosting fudge. I have made several different flavors in the last few years. I add 1/2 to 1 teasp. vanilla and a pinch of salt to the melted mixture. It gives it a fresher, more homemade taste.
Carolyn in Loveland

I just tried the fudge with German chocolate (coconut & pecan) frosting and milk chocolate chips, plus a little vanilla. It is set up and looks good. My husband is going to "sample" it tonight before I send some to a friend.
Robin

Information also sent in by Linda

Hi Nancy,
This week we published an updated and expanded cheesecake baking guide, “Easy Cheesecakes from A to Z”. It now has almost twice as many recipes and more cheesecake information. The recipe for Cranberry Nut Cheesecake is one of my favorites and a perfect recipe for the holidays. I’m including it for you to try.

For those cheesecake lovers out there, they can get this free cheesecake e-book here.
https://www.preparedpantry.com/cheesecakeinfopage.htm

Dennis Weaver www.preparedpantry.com

Cranberry Nut Cheesecake
This is a great holiday cheesecake made with canned cranberry sauce. The sweet-tart cranberries contrast nicely with the smooth cream cheese. The nuts in the cranberry filling add richness and crunch. If there is a secret ingredient in this cheesecake, it’s the orange zest in the cranberry filling. When we tested this cheesecake, it was all “thumbs up”—everyone liked it.

This is an easy cheesecake to make. The cranberry filling is mixed into the cream cheese filling with a spatula. You can use the cranberry filling as a sauce on the finished cheesecake or as a layer within the cheesecake. (See the Baker’s Notes at the end of the recipe.)

1-2/3 cups graham cracker crumbs
1/3 cup chopped walnuts
3 tablespoons granulated sugar
6 tablespoons butter, melted

3 (8-ounce) packages cream cheese
1/4 teaspoon salt
1 cup granulated sugar

4 large eggs
2 tablespoons cornstarch
1 pinch nutmeg

1 16-ounce can whole berry cranberry sauce (about 1 3/4 cups)
1/2 cup chopped walnuts
zest from one orange

Preheat the oven to 325 degrees.

1. For the crust, combine graham cracker crumbs, walnuts, sugar, and butter. Press mixture into the bottom of a ten-inch springform pan.
2. For the cheesecake, in the bowl of your stand-type mixer, beat the cream cheese, salt, and granulated sugar together. Beat in the eggs, cornstarch, and nutmeg.
3. Chop the cranberry sauce in the blender. Add the 1/2-cup walnuts and zest. Set aside..
4. Pour cream cheese batter into the prepared crust. Spoon the cranberry sauce on top. Use a straightedge spatula and vertically cut through the batters to create a cranberry swirl in the cheesecake.
5. Bake for 60 minutes or until the cheesecake tests done. Cool completely and then chill in the refrigerator before serving.

Try baking it as a layered cheesecake putting half of the cheesecake filling in the crust, spooning the cranberry filing into the shell, and then the second half of the filling.

This cheesecake recipe is found in The Prepared Pantry’s cheesecake baking guide, “Easy Cheesecakes from A to Z. You can get this free cheesecake e-book here.

Hi Nancy and all Nancylanders- First off I want to say how much I love this site. I print some of the recipes off this site every day. Instead of putting them on a CD I print them out and put them in a folder marked "Nancy recipes from Puter". I love to garage sale in the summer and have picked up binder notebooks for like ten cents each and these I use to put my recipes in.

I was putting these recipes in with my others and found I had to go thru every cookbook I own to find the ones I want. This makes it so much easier. Just go to your local Walmart and buy notebook dividers and mark each one with like - Cookies- Cakes etc. Using the computer sure saves me a lot of time that it would take to copy each one down. Keep up the good work.
Dianne in Wisconsin

To Gladys in IN, I have never colored popcorn. But when my grandchildren were little we strung popcorn and than I spray painted it red. it kept for years and the kids loved hanging it on the tree every year knowing they had made it.
Marilyn in IL

This will be my first post so I hope I do it right! This is for Gladys in Indiana who requested suggestions on how to color popcorn in the November 4th newsletter. This is not just a recipe for coloring the popcorn, but also something to flavor it J The recipe calls of it to be broken up because it has a tendency to clump together, but if you spread it out good while its baking that shouldn’t be a problem and you will still have individual kernels. You can use any flavor jello, so color choices are abundant! Sounds like a fun time ahead for you and the kids.
Suzy in Wa

Popcorn
8 cups popped popcorn
1/4 cup butter or margarine
3 tablespoons light corn syrup
1/2 cup packed light brown sugar
3 ounce package gelatin, your favorite flavor or color

Preheat oven to 300 degrees F. Line a 15x10x1-inch pan with aluminum foil. Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven for 10 min. Cool. Remove from pan and break into small pieces.

To Marilyn in IL for the 04 NOV newsletter - the summer crepes at Bob Evans are filled with a sweet vanilla cream cheese and not a custard (at least at the ones I've visited). Maybe if someone online has a nice vanilla cream cheese recipe (should be cream cheese, vanilla, sugar and dash of cream/milk but I don't know quantities) or maybe a nice sweet ricotta cheese filling that could be a good substitute. Also if someone can suggest that CoolWhip/Vanilla Pudding combined recipe (don't know quantities on that one too). Just trying to help Marilyn, the B. Evans Vanilla Cream Cheese filling is yummy. Take Care, Mark in NJ

For Joan in Ma. The hominy-corn recipe was in the Oct. 30th newsletter. When
I asked Careen about can sizes, she said the hominy cans were about 15 oz. each (I used a 29 oz.) and the Green Giant Niblet corn she used were the 11 oz. size.

Since she had no name for it, maybe we should call it: Careen's Hominy and Corn Dish. :) I made this yesterday and I thought it was delicious....and so did my neighbor that I shared some with. To speed things up, I melted the butter and softened the cream cheese in the micro, then added them to the mixture in the crockpot.

To Joseph J.
I've been to sally's kitchen web site and found it very interesting. I actually e-mailed her about one of the recipes she mentioned (Tuna and noodles) which I couldn't find on her web site. Unfortunately I never heard back from her. If you or anyone else has the rice cooker version of the recipe I'd love to have it.
Barb in San Diego

For Betty that wrote about Pastene Pizza Sauce in the NOV 3 online newsletter . My neighbor used to use it and it is good compared to a lot of the supposed Pizza Sauces you find in the stores. If your local store doesn't have it, the whole line of Pastene Products has an online sight to buy through, to see what products they have and a great recipes area at the website of http://www.pastene.com . It has an American and a Candian section and can be used somewhat worldwide from the dropdown ordering list I saw. Hope this helps,
Take Care. Mark in NJ

Hi Nancylanders!!
Recently someone asked how to keep bagged salads fresh. Here is how I keep salad fresh for several days. In a Tupperware bowl that will hold the salad, put in a plain, dry paper towel.

Put in the salad over the towel. This keeps moisture away from the salad. Keep the bowl burped. I also keep English cucumber and green peppers in the same bowl.
Here is how to keep celery fresh and crisp. As soon as you get home from the store, wash the celery and cut each long stock in 3 pieces. On your counter lay 2 or 3 pieces of heavy aluminum foil. Wrap the celery securely in the heavy foil - in 2 or 3 packages. As you need it you can cut each stalk piece into smaller pieces.

These 2 ideas can save a lot of waste.
Love this site and all the recipes and ideas.
Brenda in IN

www.Kraft.com has wonderful recipes. They also will send you free a very nice magazine bimonthly.

I've been so busy with college that I haven't had time for much of anything lately! But I always find time to read this cooking newsletter and copy and save recipes to try when I get more time. I wanted to thank Doris for her Crockpot Peach Cobbler. It was so easy to throw together and was very, very yummy. I doubled the recipe for our big family. Thank you, Doris!
~Anna in MO

Nancy I have been busy and my arthritis in my knee of the left leg is killing me. This will be the first winter that I will have this full blown. I am using a machine that the doctor told me to use and it is helping my back and legs. I had stopped but am back on it.

To Roz in Indy, newsletter 11/3, I was going to try the chocolate and coconut pecan frosting and I was going to call it German Chocolate Fudge. I am making this for my husband later this week. It will be a surprise for him. I was going to get white chocolate chip and cream cheese frosting and chop up red cherries and green ones for Christmas. You will need to drain the cherries very well and put them on a couple of paper towels to get the last drop of liquid out of them. This fudge will be called Christmas Fudge.

Sue in FL, newsletter 11/4 you listed all the ingredients for the carrot cake and you said to sift dry ingredients but in the list you didn't list the amount of flour, baking powder or baking soda. I know that you need flour for this cake but how much and do you use baking powder or soda?

Will get the information sent to you this week Nancy. Nancy and your 4 legged associates take care. Everyone else take care.
Susie Indy

For Joyce in Kentucky - This is my favorite carrot cake recipe - it always gets rave reviews and the recipe is requested often. I originally got this recipe while we were vacationing in Maine years ago, they sold it at a local store and everyday we had to buy at least one slice - the baker/owner of the store offered us the recipe as we enjoyed it so much.
Enjoy - Vickie P. Batavia, N.Y.

My Favorite Carrot Cake
In a large mixing bowl - whisk together :
1- 1/3 cups oil
2 tsp. vanilla
2 - 3 cups shredded carrots
3 eggs
1 small can crushed - drained pineapple

In a separate bowl - mix well:
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
3/4 cup coconut
2 cups flour
3/4 cup chopped walnuts

Using a wooden spoon - add mixed dry ingredients to wet ingredients in the large mixing bowl.

Pour batter into a 12x 9 pan. Bake at 325 for 40 - 60 minutes. Cool completely then frost with cream cheese frosting. I use my airbake pan. Let set 1 full day before cutting ( for flavors to blend )

Cream Cheese Frosting
1/4 cup room temp. butter (1/2 stick)
1/4 cup room temp. cream cheese (2 oz.)
1 pound confectionery sugar (3-1/2 - -3/4 cup)
1 Tbs. milk
2 tsp. vanilla extract

With mixer, cream butter and cheese till smooth. Add milk and vanilla, slowly add confectionery sugar beating until smooth. Spread over completly cooled carrot cake.

This is for the lady in Spring, Texas requesting the pumpkin pie recipe. If this is not the exact one she wanted it is still very good and easy to make.

Instant Pumpkin Pie (sometimes called Harvest Pie)
2 pkg. instant vanilla pudding, 3 3/4 oz. each.
1 1/3 cups milk
one 16 oz. can pumpkin
1 1/2 tsp. pumpkin pie spice
4 cups whipped topping, thawed

One baked pie shell or graham cracker or cookie crust. Blend pudding and milk, add pumpkin and spices. Add two cups whipped topping, blend well. Pour into shell. Chill 4 hours, top with remaining whipped topping.

Also the recipe for the easy fudge is 1- 12 oz bag chips, melt 90 seconds in microwave, take out & stir, add 1 can white frosting, (not whipped) stir, microwave another 90 seconds, take out, stir well, pour into a greased pan (8x8 is size I used) chill till set, about 1/2 hour. Perfect every time. Experiment a bit and have fun, use chocolate chips with chocolate frosting, butterscotch chips with vanilla frosting...peanut butter chips with chocolate frosting, chocolate chips with cream cheese frosting...peanut butter chips with white frosting..etc .It's not as complicated as everyone is making it! Use your imagination a bit!
Sandy/Ohio

This is for Merry M in Mn in Nov. 4 newsletter. Merry, I had some flour recently that was bad. You can tell if it's bad by the smell. My flour had a "spoiled" smell to it, and the texture was different than normal. And the fact that I had it for a long time made me realize it needed to be thrown away. I even had it in a sealed air-tight container, but after a long
while I suppose it just is no longer fit to use.
Barb in OKC

Nancy,
I’m behind in reading newsletters, but greatly enjoy catching up!!

This is for Vicky in Liberty, Texas, looking for candy recipes. This is one of my traditional Christmas treats (expected), and although it doesn’t sound like candy, it certainly tastes like it! I gave it to my son’s teachers, and they all asked for the recipe! I got this recipe when I was in my early 20’s from a lady I worked with who was a wonderful cook and baker. After bugging her constantly for this recipe, she compiled a cookbook of her favorites for me since I could barely boil water!! She said this recipe was easy enough for even me!! =)

Sugar and Spice Pecans
1 pound pecan halves
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1 egg white
1 tablespoon water

Beat egg white and water until frothy (not stiff). Stir in sugar, salt, and cinnamon. Add pecans and stir well, until pecans are completely coated. Spread nuts on a large baking sheet and bake at 200 for 45 minutes, stirring every 15 minutes. Remove from oven when “dry” and toasty. When cool, store in an airtight container.

In the November 4th newsletter, Phyllis C from Ky was looking for cupcake recipes. I do a recipe you doctor up that is to die for!

Cream Cheese filled cupcakes
Prepare regular chocolate cake mix as directed. Fill in foil-lined cupcake liners.

Mix the following:
8 ounces softened cream cheese
1/3 cup sugar
1 egg
6 ounces chocolate chips

You can double the filling if you want a heavy cream cheese filling in the middle of the cupcakes. Drop the filling into the prepared cupcake mixture by tablespoonfuls (more if doubled) and bake as directed on the cake mix package.

The batter covers the filling and the cupcake looks “normal”, but when you bite into it, there is a rich filling for a surprise!
Linda in Kansas City

From Becky in Magnolia, Arkansas: Since so many of you out there are making that easy and delicious Canned Frosting Fudge, I thought of an idea that could be lots of fun for either a group of friends or family members at a holiday gathering: Have a Different Flavored Fudge Swap! It would work just like a Cookie Swap, except that everyone brings a different flavor of fudge, cut into small bite-size pieces. Then everyone simply swaps pieces of fudge with everyone else and they each take home a variety-plate of fudge to enjoy. I've listed below some of the variations you might make - I'm sure there could be more! :)
-1/2 - 1 c. of chopped pecans, walnuts or peanuts can be added to any of the variations
-Chocolate chips/chocolate frosting – this is for the die-hard chocolate lovers J
-Chocolate chips/vanilla frosting – not as chocolate-y
-Peanut butter chips/chocolate frosting – tastes like a Reese’s Peanut Butter Cup
-Mint chocolate chips/chocolate frosting – tastes like an Andes mint
-Cherry chips/chocolate frosting – tastes like a chocolate-covered cherry
-Vanilla chips/any flavor frosting
-Vanilla frosting/any flavor chips

Try layering two different flavors for two different colors: make a batch with chocolate chips/vanilla frosting and let it harden; make another batch of any other combination and spread on top of the first one.

I made a huge mistake about the www.sallyskitchen.com website. Joseph J. submitted it instead of Barb. Sorry guys for not paying attention to detail.
Thanks! Ann in AR

For Amanda from Spring, Texas.

Clam Chowder -
I purchase the large cans of ready to eat from the Dollar General Store. Dump into pan (or crockpot) and add: lump of real butter, couple pinches of tarragon, salt and pepper to taste, can of minced clams (drained) and enough half and half to make it the desired consistency.

This is better than the chowder available at many good restaurants and could hardly be any easier. I only confess to really good friends.
Marge in Mo

A friend gave me this recipe today and I recommended this newsletter to her.

Easy Baked Chicken
1 envelope dry onion soup mix
4-6 boneless skinless chicken breast halves
1 bottle (8 oz) French dressing (or dressing of your choice)
1 can (16 oz) whole berry cranberry sauce

Spread onion soup mix over bottom of a 9 x 13 x 2" baking pan coated with cooking spray. Wash and pat chicken dry and add to baking pan. Smother chicken with French dressing. Spoon whole berry cranberry sauce evenly over all. Cover and bake at 350 degrees 1 hour. Serve over rice.
grannym IL

Hi Nancy,
I sent a couple appetizer recipes for Mary W. in CO a couple days ago but haven't seen them in the newsletter. Perhaps you didn't receive them?

Dr. Weil's Healthy Carrot Cake
2 c. firmly packed finely grated carrots (3 large)
Juice of 1 large orange
2 t. vanilla extract
1/4 c. light olive oil
1 c. honey, liquefied in microwave (30 seconds)
1/2 c. crushed or chopped pineapple, drained
1 c. unbleached white flour
1 1/2 c. whole-wheat pastry flour
2 t. baking soda
1 t. cinnamon
1/2 t. ground allspice
3/4 c. walnuts, chopped

Preheat 350. In mixing bowl, stir together carrots, orange juice, vanilla, olive oil, honey & pineapple until well blended. In another bowl, stir together flours, baking soda, & spices. Mix in walnuts. Blend dry ingredients into carrot mixture, stirring until just mixed. Pour batter into nonstick 8" sq. baking pan & bake 45-60 min. until knife inserted in center comes out clean. Remove from oven, let cool slightly & remove from pan. 334 calories, 0 cholesterol Suggested to serve w/ cup of green tea!
Athena in DE

For Lisa in Union Bridge, MD in the November 4 th newsletter.

Crab and Cheese Won Tons
1 (6 ounce) can crabmeat
4 ounces cream cheese, softened
1 tablespoon sliced green onion
6 cups cooking oil
30 won ton wrappers

Sweet and sour dipping sauce
For filling, combine crabmeat, cream cheese and green onion in a mixing bowl. In a wok or 3-quart saucepan, heat cooking oil to 365 degrees F.

On a work surface, place a won ton wrapper with a point toward you. Spoon 1 teaspoon filling onto wrapper, just below the center. Fold the bottom point over the filling, then tuck under the filling. Roll wrapper once to cover filling, leaving 1 inch unrolled at the top of wrapper. Moisten right corner of wrapper. Bring these corners toward you, below the filling. Overlap left and right corners, then press together to seal.

Fry won tons a few at a time for 1 to 2 1/2 minutes or until golden, turning once. Using a slotted spoon or wire strainer, remove won tons from oil. Drain on a wok rack or paper towels. To keep warm, place finished won tons in a 300°F oven while frying remaining wontons. Serve with dipping sauce.
Makes 10.
Nancyb

Hi everyone! Thank you again Nancy for all your hard work.

To PEGGY from Belleville: Thank you for posting the tomato soup cake! Been wanting that recipe for ages!

To BETTE from INdiana: thank you for the chocolate rum balls!


Here is the way my mom always made her turkey and the way I have been making it for over 45 years.

EASIEST EVER TURKEY
Take any size, defrosted or fresh turkey. prepare it as usual. put in stuffing in cavities and/or between skin and flesh. Put turkey in big pot, cover with uncooked bacon slices. I usually use as much as a pound.

Put in oven, uncovered, until it's ready. No fuss, no basting, no nothing. In our family everyone fights to get the bacon.
Angel from Sherbrooke

Good morning Nancy,
I am responding to Boots in Va. in the Nov. 4th newsletter who was
asking which newsletter the lemon bar cake was in. I don't remember which
one it was, but below are two that are T & T. I believe the 2nd one is the
one she was thinking about. They are both so good and so light. The first
one I found when I clicked on the Angel Food Variations link posted beneath
each newsletter. I want to try a lot of them when time permits.

Chris in NM

Lemon Bar Cake - T & T from Daily Recipe Exchange
1 - 18.25 oz. - box lemon cake mix
1 can - 20 oz. - lemon pie filling
4 eggs

Mix all ingredients well. Pour into a 20 x 15" jellyroll pan and bake @ 325ºF for 20 minutes. You may frost with your favorite frosting or use Cool
Whip.

Angel Lemon Bars
1 package Angel Food Cake Mix - the 1 step mix 21 ounces Lemon Pie Filling ( 1-2/3 c. lemon pie filling or lemon curd)*

Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350F degrees. Sprinkle with powdered sugar.

*I used 2 cans (15 oz. ea.) of Comstock Lemon Pie Filling. It was just right. I did not sprinkle powdered sugar on top as it didn't need it! Also, I baked mine in a bundt pan for about 35 minutes. Very good!!!!! Yesterday I put out a bowl of fresh frozen raspberries to spoon over each slice.
Source: http://www.cdkitchen.com

For Evelyn S. Texas Hill country, the Sugar Free Pecan Fudge recipe was posted Oct. 29th newsletter.

To Phyllis in Kentucky, I bake cupcakes at the same temp as a cake. I would say 350o for 20 min. Depending on your oven, it may take a little longer. Keep checking them.
Gloria, Indiana

Nancy, please ask for repost by Sue in Fl. Her Carrot Cake is missing flour ingredient.
Peggy NELA

In the Nov. 4 newsletter, Sue in Fl. Posted a recipe for carrot cake. The dry ingredients had no flour listed in them. Is this correct?
Mary in Oregon

Hi Nancy,
In the Nov. 3rd newsletter, Kate from Gastonia, NC, is looking for recipes for one or two people. "
Company's Coming
Cooking for Two by Jean Pare`has many good recipes.
Also, "4 Ingredient Recipes" by the same author is good.
Any 4 ingredient recipes would be easy to adjust. Stir-fry recipes are usually adaptable.
Shirley in Sask.

Hi Nancylanders. Hope everyone is doing well. I recently bought a removable bottom tart pan, and I was wondering if anyone has any simple recipes for making tarts. I'd appreciate and welcome all responses. Thanks in advance.

This is for MAH in Alabama, Nov. 4. I make my fudge and cookies for Christmas ahead of time. I then freeze them, and they keep very well. Just make sure you use a air tight container. I started a couple of weeks ago, doing my Christmas cookies, and have made 2 kinds of fudge so far, also. They're now in my freezer, and my only problem is leaving them alone. LOL. I've been doing this for years, and when I take them out of the freezer to thaw, everything is like I just made it.
Good luck Cheryl, Ohio

Hi, did Andee In Los Angeles, CA, (oct. 18) send in her rice-a-roni recipe yet? Love all the good food I find here, wonderful newsletter. Thanks, Nancy!
Thanks, A in AL

Judi in Mass: I have always used just boneless chicken breasts, but don't know why you couldn't use bone-in. You might have to adjust the cooking time; just make sure the chicken cooks to 160 degrees.

Thanks, Nancy, for making this "family" possible.
Doris in Oklahoma City

Quite awhile ago the group had a discussion about crock pots and slow cookers. I believe the manufacturers have changed the maximum or minimum temperature over the years and things now cook differently than years ago and recipe cooking times need to be adjusted. I should have copied all the information that members sent in, but I didn't. All I have is a scrap of paper that says "WestBend crock model #84755". Obviously someone recommended this brand and number, but I have no idea why any more. My current crock pot just died and I'd like to know more about crock pots before I buy another one. Could the person who recommended model #84755 write again and tell why she likes it? Or does anyone else have a favorite brand or model number they can recommend?
Thanks for your help. Diane
(P.S. Spike and Hobbes say hi to Siggy and Ditto.)

This is in response to "Candy" in the Nov. 4th newsletter, regarding the ham with the 7 Up. We use either a regular bone in, or like a Sahlen's Smokehouse Ham, without a bone. We score the top, put in cloves, cover with brown sugar, put pineapple rings on, and pour in the 7 Up. You should baste it a couple of times with the juice in the bottom of the pan, while baking. I hope you like it.
Eileen from WNY

Nov. 4/ 2006
This is in response to Peggy from Canada's "Tomato Soup Cake" recipe. I also have been making this cake for many, many years, it came from my grandmother's sister, and she always used a cream cheese frosting on it. That's what I do and it is absolutely delicious. To let you know how old this recipe is, I'm 70 years old and she was making it when I was a little girl. LOL
Donna from Colorado

For Joyce in Ky asking for the Veggie Pizza in the Nov 4 newsletter

Veggie Pizza
1 can (8 oz.) refrigerated crescent rolls
1 pkg (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 tsp. Dill Mix or dill weed
salt & pepper to taste
2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green & red peppers, green onions, seeded tomatoes, seeded cucumbers, etc. 1 oz. (1/4 c.) shredded cheddar cheese, if desired

Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt & pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings
Caroline in MO

To Barb in San Diego----Please share with us your recipes for rice pudding and mac and cheese you make in your rice cooker.
Nancy---this new format is awesome!!
Thanks, Sue

For Connie in TX 11 4 06, Here is the recipe I have, As you can see you can make a gift jaror
just put them together for your self, Best wishes, and Thanks to Nancy Linda, Or

Cranberry Hootycreeks
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions:

Cranberry Hootycreeks
Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.

Maryann MN- RE: stuck ring
Raise your arm above your head for a few minutes then remove ring. ( I would still use oil or lotion to try to help it).
Cheryl, Charloltte

I have read about wrapping dental floss tightly around your finger starting by the ring and com-ressing the flesh enough to slip it off. Have not tried it personally but sounds logical.
Barbara Garrett

for Mary Ann in Mn. here is a site that will give you instructions as to how to remove that tiny little ring from your finger.
http://www.health.harvard.edu/fhg/firstaid/ring.shtml
Roz in Indy

In the November 5th newsletter Maryann, MN states she is having difficulties removing a ring on her finger. My daughter works for a jeweler and when they get customers with this problem they use Windex Glass cleaner. Just soak finger in small amount of solution for a few seconds and ring will slide off. Hope this helps.
Mary Jo Central PA

Suggesion is was also sent in by Bonnie in Washington, Terese in South Dakota and Paula T. in Prairie Grove, IL

For Marriane with the ring stuck on her finger....you can do one or all of the following stick the finger in a bucket of ice until your hand shrinks: pour vegetable oil on it and continue to move it back and forth until the ring slips off: rub butter all over the finger until the ring loosens up. I've done the same thing and got it off with the ice and butter.
Good luck, Diane from Fitchburg Ma

Nancy I have worked the E.R. for most of my life and the method we used to get rings off is to slip the end of a flat piece of ribbon under the ring with about 1 inch pointing toward the wrist and the rest of the ribbon toward the finger tip and then start wrapping the ribbon around the finger very tight. Now take the one inch and start an unwinding motion pulling toward the ring.The ribbon compress the finger and the ring will come off.I was once offered a $1000 for doing this as the lady had her ring on for 75 years and didn't want it cut off. My payment was the joy in saving her rings.I told her money doesn't buy this kind of happiness
and it was part of my job.
Jean C. Wirtz? Zephyrhills Fl.

Hi Nancy,
This for Maryanne who has a ring stuck on her finger. First soak your hand in cold water. Then apply a bit of Vaseline and rock the ring back and forth off your finger. Do not pull the ring use the rocking back and forth method, as pulling swells the finger. My husband is a jeweler and recommends this method. If this doesn't work you may have to have the ring cut from your finger.
Dee in Ontario, Canada

For MaryAnn in MN who has the ring stuck on her finger. Could you try some oil and try to get some under it? I have put my hand under cold water running from the faucet to "shrink" my fingers and gotten a ring off that way too.
Jane Ann in Alabama

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