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

The purpose of this recipe newsletter is to post requests and replies from our members and all their great tried and tested (TNT) recipes.

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Site Index     Favorite Recipes of Our Members

Holiday Recipes
Thanksgiving    Leftover Turkey   More Turkey    Pumpkin     Sweet Potato
Cranberry          More Thanksgiving     Fudge and Candy Recipes

This is for Becky that requested a recipe for her daughters 18th birthday
party.

Sloppy Joes
1 1/2 lb ground beef
1 cup onion chopped
2 cloves garlic minced
3/4 cup ketchup
1/2 cup green pepper chopped
1/2 cup celery chopped
1/4 cup water
2 tablespoons brown sugar
2 tablespoons mustard
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1-1/2 teaspoons chili powder
3/4 teaspoons cumin

Brown ground beef, onion, and garlic until meat is browned. Drain off fat.
In crockpot, combine remaining ingredients. Stir in meat mixture. Cover,
cook on low heat for 6-8 hours or on high heat for 3-4 hours. Spoon into buns
Enjoy.
Crystallady in Lancaster NY

This is in answer to Becky looking for a Sloppy Joe recipe for the crock pot.
The one I always make doesn't have brown sugar in it but it is really good and makes in crock pot.
Bonnie from Washington

SLOPPY JOES
1-1/2 lb. ground beef
2/3 cup finely chopped onion - or to taste - I don't use that much
1/2 cup diced celery
1/4 cup diced green pepper
1/2 cup ketchup
1 TBL Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder

Sloppy Joes with Cheese
Add 1 cup (4 oz) shredded cheddar cheese to mixture

Sloppy Joes with Beans
Add 1 can (16 oz) pork and beans to mixture.

Brown beef in skillet - drain off fat. Mix all together in crock pot - Stir thoroughly.
Cover and cook on low 8 to 10 hours or high 3 to 4 hours.

NOTE
I add the cheese & beans.

These are really good.
Serve on hamburger buns - rolls - crusty french rolls or
whatever

For Wendy in MD, I fix microwave grits. So simple and quick, these are the regular grits, not instant. For 1 serving, mix 3/4 cup of water and 3 T. of grits in a 2 cup microwaveable bowl and stir. Cook on HI for 3 minutes. Remove from oven and stir to see if they are as thick as you prefer them. If they are too soupy just cook a little bit longer. Then I add a little salt, butter, and cut up pieces of cheese to melt into the grits. When my kids were small I scrambled eggs to mix in their grits, they thought that was the only way to eat them! Especially good for toddlers, with juice or milk it is a complete meal. My daughter loved hers with a spoonful or two of applesauce added to hers, she had the sweet tooth. Of course, back then I did not have a microwave!
A in AL

This is in reply to Cheryl in Charlotte regarding Grits in the Nov 8th newsletter. Sorry to disagree with you on the Grits with sugar. I am 75 years old and have put butter and sugar on my Grits for many, many moons. My husband likes his Grits with butter and salt and pepper. I think Grits are sort of like the old saying goes, about the old lady kissing her cow. To each his own.

I also read some interesting additions in some previous recipes in the same newsletter that I intend to try, i.e. cheese, Tabasco etc. I even had a very good experience the other day with a Grits Pie that was very good. We all get a lot of interesting ideas from your newsletter Nancy and thank you very much for all of your efforts.
Sunshine in South Texas

p.s.
I bet Myron Drinkwater comes up with some good suggestions on this subject. <g> I always enjoy his additions to our newsletter.

Thanks for the reminder about enlarging font. Nancy you are so precious to us all. I hope you are feeling well. I know what it's like to have health problems. Your name is in my Prayer Basket so that I pray for you daily. God bless and thanks for all the wonderful work you do. PS. We are "in love' with our two kitties, too.!
Hugs, Corinne in Pittsburgh

Hi Nancy,
Wouldn't it be fun to know some of the ages of the guys and gals who send recipes to your web site?? Peggy, age 80, from Canada, and I, age 70, can't be the only seniors who send things in. LOL

Peggy, it was nice hearing from you. I love cold butter on some of the breads I make also. That explains why I have such a problem managing my weight. LOL I also have a really old recipe for date and nut loaf. When I get a chance I'll send it in. I usually make it for Christmas and give it to friends and family.
Donna in Colorado

Thank you to Mary, Oregon, for the baked oatmeal recipe.

For Donna:

Chocolate Nut puffs
1-1/2 cups chocolate chips (9 oz)
1/2 cup chunky-style peanut butter
1 tbsp butter
36 large marshmallows
1-1/2 cup chopped nuts

In a heavy saucepan, over low heat, melt together chocolate chips, peanut butter and butter until melted, stirring occasionally. Place marshmallows in an 8" square pan. Pour chocolate mixture over marshmallows and sprinkle with nuts. Cover and refrigerate until firm. Cut into squares
Makes about 36 squares.

Peanut Butter Logs
1 package (10 oz) peanut butter chips
1 can (14 oz) sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped peanuts

In a heavy saucepan, over low heat, melt chocolate chips with condensed milk. Add marshmallows, stir until blended. Remove from heat; cool 20 minutes. Divide mixture in half. Place each portion on a 20" piece of wax paper. Shape each portion into a 12" log. Roll each log in nuts. Wrap tightly. Chill 2 hours or until firm. Remove paper. Cut each log into 1/4" slices.

For Becky:
I don't have the Sloppy Joe recipe you are looking for but this is the one I use and it has always gotten rave reviews.

Sloppy Joes
3 lbs lean ground beef (can use ground turkey)
1 envelope dry onion soup mix
1 standard bottle ketchup
1 can (10-3/4 oz) tomato soup, undiluted.

Brown meat. Add remaining ingredients and simmer for at least half an hour. Spoon onto hamburger buns.
grannym IL

Hello Nancy,
This is for Becky who is looking for a sloppy joe recipe with brown sugar and vinegar. I have made this recipe many times and it is very good. The recipe serves 4 people, but it can be multiplied to feed more. I hope that this is the one that Becky is looking for.

EASY SLOPPY JOES
1 pound ground chuck
1 large onion, chopped
1 cup ketchup
2 Tbsp mustard
2 Tbsp Worcestershire sauce
2 Tbsp vinegar
2 Tbsp brown sugar
salt and pepper to taste

Brown ground chuck and onion in a large fying pan. Add rest of ingredients and simmer for 15-30 minutes.
If multiplying ingredients, make in batches and transfer to crockpot. Keeps warm very well on low setting.

Keep up the great work, Nancy. Your newsletter is very well done, and a pleasure to receive.
Linda

Does anyone have a recipe to share for "Mock" Turtle candy. My niece has some at good and would like for us to make some for the holidays.
BG in Indy

To Susie Indy -
Re: Question on Clam Chowder. I use the 18.8 oz. can of Clover Valley ready to eat clam chowder from the Dollar Store. Doctor it as indicated in my original message. I don't see any reason why some other brand wouldn't work just as well. I just think that this is a super buy for $1.
Marge in Mo

This recipe was in June 10 2005 newsletter. I copied it and have just recently been using it. I am definitely challenged when it comes to bread making and this is fantastic. I thought it should be repeated.

Perfectly Easy Dinner Rolls
1 cup warm water
2 pkgs active dry yeast¦
1/2 cup {1 stick} butter melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 to 4-1/2 cups unbleached flour
Makes 2 dozen rolls

Combine the water and yeast in a large bowl. Let the mixture stand about five minutes. Stir in butter, sugar, eggs and salt. Beat in flour 1 cup at a time until dough is too stiff to mix [some flour may not be needed]. Cover and refrigerate for 2 hours up to 4 days.

Grease a 13 x 9- inch pan. Turn the chilled dough out onto a floured board. Divide dough into 24 equal size - pieces. Roll each piece into a smooth round ball: place in even rows in prepared pan. Cover and let rise until double in volume, about 1 hour.

Preheat oven to 375ºF. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Emma

Thank you Emma - wherever you are!!
Maryann MN

Here are some links to some inexpensive candy fillings if you don't have time to make your own.
Lynette in N. Y.

http://www.sugarcraft.com/catalog/candies/candyfillings.htm
http://stores.ebay.com/Candy-Molds-and-Supplies-Unlimited
http://www.kitchenkrafts.com/product.asp?
http://www.newcomerscns.com/page15.html
http://www.amazon.com/SWEETENED-MACAROON-COCONUT-Bulk-Pounds/
http://www.candylandcrafts.com/candycremecenters.htm
http://www.winbeckler.com/candyingredients.asp#Candy%20Centers/Fillings
http://www.winbeckler.com/roland.asp check out his lifesize cake sculptures! amazing
http://www.ccwsupply.com/candy/fillings.asp

Help I went back some issues but must of missed the instructions for freezing fudge. Could someone be so kind as to tell me which newsletter it is in or give the instructions again. Still hope someone can help with the Copycat Fannie Farmer Almond Bark. I have tried to melt the bark.

Add a bit of almond extract and almonds but it just isn’t as creamy. This was something we had every year growing up. Now I have my first grandchild and my children are taken me down memory lane and would love

To make this for them. Fannie Farmers hasn’t made it for a long time. Please help.
Thanks Joan in Colorado.

My thanks to Lynda in Ms. for the Buttermilk Glaze she had in her Carrot Cake recipe. I had gotten this recipe years ago out of one of my cookbooks and had put it into computer before I lost the hard drive. So glad to get the recipe back again before the Holidays as I like putting it over my nut breads.

Also thanks to Emma from Montana for the idea of heating cookie sheet before putting Peanut Brittle on it. So simple but yet I never thought of doing it in all these past years. I will certainly be trying it.

This is truly a wonderful group. one is never to old to learn. Nancy we all have so much to Thank You for. All the long hours you put in for all of us. and never do you ask anything in return. that is rare. You are so Very Special.
AK from CA

I attended a party where the dessert was a "cream pie" I thought it contained cool whip, sour cream, drained crushed pineapple & pecan bits. I don't know the proportions. It was in a graham crust & was delicious. Than someone said not sour cream, but condensed milk, I don't know what was in it, but would love the recipe. Can you help please?
Thanks, Renay

This came from www.recipezaar.com, it turned out great!

Chicken Breast Supreme
4 boneless chicken breasts
4 slices bacon cut each in half
2 small cans Cream of Mushroom soup
1 cup sour cream

Place the chicken in a 13x9 pan, place 2 strips of bacon on each chicken, and bake uncovered at 350° for 30 minutes. Combine the soup and the sour cream. After 30 minutes pour this mixture over the chicken, then return to the oven for an additional 15-20 minutes or until the chicken is cooked. This can be served with egg noodles as there is plenty sauce to go around. ** I added ¼ cup of red wine to the soup mixture I just used whatever wine I had at home, this was not in the original recipe.**

I served mine with rice that I made like this: I made 2 cups of rice. In a skillet I heated about 1-1 ½ tbsp olive oil, and added 1 package of baby bella mushrooms that I sliced. I let them sauté for a few minutes then added 2 cloves minced garlic (I like garlic J ) , 1 good tsp of dried thyme, salt and fresh ground black pepper. When all the water was extracted from the mushrooms about 8-10 minutes, I added ½ cup red wine and let the wine reduced down, once the wine was reduced I added the mixture to the rice and then added some of the sauce from the chicken and served it along the chicken. I served it all with a romaine salad, some bread to soak up extra sauce. And everyone including my picky 2 year old daughter loved it!

Sorry this is so long I just had to share!
Gracie, Rochester, NY

In the 11/7 Newsletter references were made to 3 recipes/ideas which I
seemed to have missed. I would appreciate it if I could get the dates
of the newsletters for Turkey In A Blanket, Apple Pie Delight &
Freezing Fudge. I love the Newsletter and appreciate all the time you
dedicate to it.
Marie-Pembroke, MA

This is for Donna, needing peanut butter recipes for the kids party. These are all no baking type cookies and bars. I used to make these when my kids were young. Hope these help. Roz Indy

Peanut Butter Cup Bars
1-1/2 C Graham cracker crumbs
1 C Peanut Butter
1 C Butter (or margarine)
3-1/2 C Powdered sugar
3 tsp Butter
3 tsp Brown sugar
3 tsp Milk
1 C Chocolate Chips

Combine graham cracker crumbs, peanut butter, 1 C butter and powdered sugar. Work well with fingers and press into 9x13 inch pan. Combine remaining butter, brown sugar, and milk in small saucepan. Boil for 1 minute. Add chocolate chips and stir until smooth. Spread on top of first mixture. Let cool, cut into squares

The GREAT Ritz cracker Cookie
Take Ritz crackers and put peanut butter on one, cover it with another cracker. Make about 36. Melt chocolate or white chocolate and dip the cookie-- let set till dry. Note, I always refrigerate them for a couple of hours before dipping them, as they will dry faster

BABE RUTH CANDY BARS
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts or nuts of your choice

1 In a large saucepan over medium heat, combine the peanut butter, corn
syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove
from heat and quickly mix in the cornflakes, chocolate chips and peanuts
until evenly coated.
2 Press the entire mixture gently into a buttered 9x13 inch baking dish.
Allow to cool completely before cutting into bars.

REESES PEANUT BUTTER SQUARES
2 sticks melted butter or margarine
1 box (2 cups) powdered sugar
1 cup peanut butter
1 cup graham cracker crumbs

Mix all ingredients above and press into greased 9 x 13 inch pan. Chill in the refrigerator.

Meanwhile, melt 1 large package chocolate chips either over a double boiler or in the microwave (3 minutes, stir after each minute). Pour over the top of the peanut butter crust. Spread out smoothly. Chill 15 minutes. Score chocolate into 1 inch squares with a hot water heated knife. After scoring, cut down through. Good and rich!

My aunt use to make a cookie that contained figs and a chocolate candy bar. Does anyone out there have a recipe like this.
Mary Jo in MD

I would like to submit this type of fruitcake recipe. It has a lot of steps but is unbeatable in flavor. My friend makes it and gives it for gifts.
Mary Jo in MD

Bourbon Pecan Cake
2 cups whole red candied cherries
2 cups white seedless raisins
2 cups bourbon
5 cups sifted all purpose flour
4 cups pecan halves
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups margarine
2 cups granulated sugar
2 cups dark brown sugar (firmly packed)
8 eggs separated
.
Combine cherries, raisins and bourbon in a large mixing bowl. Cover tightly and let stand overnight in refrig. Heat oven to 275°. Grease and flour pans line bottom with wax paper. Grease and lightly flour wax paper. Combine 1/2 cup of flour with the pecans. In large bowl sift remaining flour with the baking powder, salt and nutmeg. Place butter in large bowl of electric mixer and beat at med. speed until light and fluffy. Add sugar gradually beating at med. speed until well blended. Add egg yolks beating until well blended. Add 2 cups of the sifted dry ingredients to the creamed mixture and mix thoroughly. Drain remaining bourbon from fruit. Add it and the remaining dry ingredients alternately ending with the dry ingredients. Beat egg whites until stiff but not dry; fold gently into cake batter. Add drained fruits and floured pecans to the cake batter blend thoroughly. Pour cake batter into the prepared pans. Allow 2 cups for 6" layer,
5 cups for 8" layer,
7 cups for 10" layer.

Bake 1 hr. 25 min. for 6",
1 hr. 40 min. for 8" and 10".
Cool cake in pans for 10 minutes. Remove cakes onto racks, remove wax paper when cooled. Wrap cakes in cheesecloth saturated with bourbon and then wrap in plastic wrap. Store in tightly covered containers in the refrigerator for several weeks.

Hi everyone.
Here is a meatball recipe that is really quick and easy to make. It is a favorite of my family. The meatballs can be made ahead of time and frozen. Just thaw them out, mix up the sauce to put on the meatballs and bake. (Or you can make them the night before and put in the refrigerator until you are ready to bake them. The sauce can also be made the night before and put in the refrigerator until you are ready to put it on the meatballs.) I make them with gluten free crispy rice cereal for my mom. She loves these and sometimes asks me to make them for her. These are also great left over and warmed up in the microwave. I usually make sure I make too many so I have leftovers! I have served these for Christmas dinner the last several years.

EASY MEATBALLS
1 lb. lean ground beef
1 c. Rice Krispies
1 egg
1 Tbsp. minced onion
1 tsp. salt
1/2 tsp. pepper

Sauce:
1/4 c. catsup
3 Tbsp. brown sugar
1/8 tsp. nutmeg
1 tsp. dry mustard

Mix together ground beef, Rice Krispies, egg, onion, salt and pepper. Form into balls and place in 8 x 8 inch baking dish. Mix together sauce ingredients and pour over meatballs. Bake 45 minutes to 1 hour at 350°.

I usually double or triple the recipe and put them in a 9 x 13 inch cake pan. I have also used this recipe and made it into meat loaf when I am in a hurry. Just press the meat mixture into the bottom of a pan, spread the sauce over the top and bake.
Terese in South Dakota

To Emma from Montana.. your hint about warming the cookie sheets before pouring on the brittle is a great one. I have been doing it for years. I use my heating pad and lay the cookie sheet on it until it's warm. I also use the heating pad when I dip chocolates. After melting the different chocolates that I'm going to use, I put the bowls on the heating pad and the chocolate stay just perfect for dipping.
Barb in San Diego

In the 11/7 newsletter, Donna requested peanut butter recipes. An easy idea is flour tortillas spread with peanut butter and sprinkled with raisins. Roll up tightly and cut into slices (as thick as you want). I often take these as a snack because they are very tasty, filling and not messy to eat. You can slice them in slices to make spirals or just cut them to make logs.

It sounds like a fun evening. Enjoy! Judy in So Cal

Milky Way Fudge
1-17oz pkg brownie mix with milk chocolate chunks
1/4 cup melted butter
2 tablespoons HOT water
1 egg
12 mini milky way candy bars chopped

Preheat oven to 325 degrees F. line a 8 inch square pan with enough foil to over hang on the sides by 2 inches. Coat foil with cooking spray. At low speed, beat mix, butter, water, and egg until combined .At medium speed. Beat until until mixture is lightened about 2 minutes. Then stir in candy.

Spread in pan. Bake 25 minutes or until center is set. Cool 15 minutes. Using foil, lift from pan, cool on rack. Refrigerate until set about 1 hour. cut into 1 inch squares.
Judy Montana

Hi Nancy & members,
To Wendy in MD, Nov. 6 newsletter, who asked about brands and ways to cook grits: I buy Quaker Grits, cooks in 5 minutes, not instant. I add several tablespoons of chopped fresh bell pepper (or can use frozen), a dash of onion salt, pepper to water (can use milk) and cook for several minutes. Stir in grits slowly, turn heat to low, and cook for 5 minutes stirring occasionally. When cooked, add several thick slices of Velveeta cheese and stir until melted. I am from the south and my non-southern hubby will only eat them cooked this way. He doesn't care for the southern dish of gravy or butter.
Enjoy!

For Eleanor in Va.who was looking for the date for Doris's Crockpot Peach Cobbler, it was in the Oct. 11th newsletter. I had it printed out and that's the date that was on it. Hope this helps.
Eileen from WNY

Nancy, I don't remember which issue the make-ahead turkey gravy was in - and it was turkey wings, not legs, but I did save the recipe, which follows. I have made this twice now, and it is the best turkey gravy I've ever eaten.

Also included is the recipe for the Crockpot Peach Cobbler. It is sooooo easy & good!

One last suggestion for the grits - When I cook grits for breakfast, I pack the leftovers in a small loaf pan or even a glass; cover and refrigerate them. The next morning, turn them out of their container, slice in about 3/4" slices, dip in milk and then in cornmeal and fry in bacon grease (I know, I know). Fried grits are about the best food this side of heaven.

PS: Back in ancient times when I was in high school, my girlfriend's mother did this with leftover oatmeal (dipping it in flour instead of cornmeal, of course). It was delicious.
Doris in Oklahoma City

Make-Ahead Turkey Gravy
From A Bountiful Banquet

Makes 8 cups Active: 10 min/Total: About 3 hr

Planning Tip: Freeze in an airtight container up to 1 month. Refrigerate 2 days to thaw. Reheat in saucepan, whisking often (see Note).

4 turkey wings (about 3 to 4 lb)
2 medium onions, peeled and quartered
8 cups chicken broth
3/4 cup chopped carrots
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter
1/2 tsp freshly ground pepper

1. Heat oven to 400°F. Have ready a large roasting pan, 5- to 6-qt pot and 3-qt saucepan.
2. Put wings in a single layer in roasting pan; scatter onions on top. Roast 11/4 hours or until wings are browned.
3. Put wings and onions in pot. Add 1 cup water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered, 11/2 hours.
4. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth. (If time permits, refrigerate over-night so fat that rises to the top solidifies and can be easily removed.)
6. Whisk flour into the remaining 2 cups broth until thoroughly blended and smooth.
7. Bring broth in the saucepan to a gentle boil. Whisk in flour mixture and boil 4 to 5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

Per 1/4 cup: 26 cal, 1 g pro, 3 g car, 0 g fiber, 1 g fat (1 g sat fat), 2 mg chol, 258 mg sod

Note: On Thanksgiving, after the turkey is cooked and removed from the roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.

CROCKPOT PEACH COBBLER
1 bag frozen peaches (2 cups sliced peaches – fresh or frozen)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Set crockpot to high and cook 3 to 3-1/2 hours.

This is for Becky wanting sloppy joe recipes for a birthday party. I don't measure anything for mine, pretty much to taste. Brown lean ground beef with chopped onion, drain. Add ketchup, tiny bit of mustard, dash of Worcestershire sauce, salt, pepper and brown sugar till you get the taste you want. I fix this in the crock pot all the time when we have the young people from our church over.
Kay in Indy

For all you fudge makers, Nestle's has a new swirl chip flavor. Dark Chocolate and raspberry! Sarah,Mn

Raspberry Cocoa Mix
3 cups instant hot cocoa powder
1 package unsweetened raspberry Kool-aid
Blend well. Use 2 heaping tablespoons to 8 oz. hot water.

Layered Pumpkin Dessert
1 pkg.(15 oz) Twinkies,10
1 pkg.(8oz) cream cheese, softened
1 c. confectioners sugar
1 (8oz) Cool Whip, thawed, divided
2 pkgs. vanilla instant pudding
1 (15oz) can pumpkin
1 1/2 t. pumpkin pie spice
1 c. milk
additional pumpkin pie spice

Slice twinkies in half lenghtwise and place cream-side up, in single layer in a 13x9 inch baking dish. Using a mixer, blend together cream cheese, confectioners sugar and 1/2 of
cool whip until smooth. Spread evenly over twinkies. Combine pudding mix, pumpkin, pumpkin pie spice and milk.

Whisk until well blended 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.

Delicious Dump Cake
In a large baking pan, dump 2 cans of apple pie filling. On top of that, sprinkle a box of dry yellow cake mix. Then, cut a stick of butter into thin slices & put on top of the dry cake mix. Bake until bubbly!

* You can also add coconut & nuts before the butter if you'd like. This recipe is also great with cherries, pineapple, or other types of pie filling instead of the apples.

Greetings. Looking for a fried chicken breast recipe which uses pretzels and mustard. Any help would be appreciated.
Mike F in Portland

Caroline in Mo , thank you so much for the recipe for sugar free Pecan Fudge I am a diabetic and this sounds like something that will fill that sweet tooth on the Holidays. Bless you and all the other folks in Nancy land.
Evelyn S. Tx. Hill Country.

HI Nancy,
I have a question for Caryn in NC about her Bread Dipping Herbs. Are these all fresh herbs? It sounds so yummy.
Thanks Nancy,
Carole with an "E" in Calgary

This is for Diane in the November 5 newsletter regarding West Bend Slow Cookers. My MIL gave me one many years ago and I absolute love it. I've gotten an extra one from Goodwill to use. Just the other day, I purchased another one at Goodwill and sent w/ my son in college, hoping he may make dried beans or a pot roast in it. The main thing about the West Bend, is that the dial for selecting cooking temp. still goes low enough that if you put something on to cook in the morning, it will cook just fine during the day and not have burned edges. I purchased a crock pot just about 3 years ago. When I use it on low all day, there is a burned edge and it will still be at a low simmer/bowl stage. The West Bend doesn't cook quite that hot. I use it to cook in and if I am having company, I'll even serve cocktail meatballs in it. I am always telling my MIL how much it love my West Bend. I am including the link for West Bend:

http://www.westbend.com/westbend/
Tina From GA

Hi, Nancy, and Everyone:
This is with regard to the following comment in the 11/07/06 Newsletter:

"Does everyone in Nancy know that Kraft has changed their ingredients in Miracle Whip. The first ingredient used to be soybean oil, now it is water. It is going to make a big difference in potato salad and lots of other salads. Why change a good thing. Thanks for the great newsletter, so much easier for our old eyes to read.
Robert in Ohio"

I called Kraft. They did change their recipe in 2005. If you've used Miracle Whip since then, you should not have noticed any change in the flavor, texture, or consistency of the product. Also, it should not affect any recipes, or the taste of your turkey sammiches this year, according to the representative of Kraft with whom I spoke.
Wendy in Denver

I can't figure out how to pull up recipes I've seen in past letters. I am looking for the sugar free fudge recipe. If anyone can help.
Thanks, Eva...

Perfect Pumpkin Pie
Makes one (9-inch) pie

1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can Sweetened Condensed Milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Preheat oven to 425°F. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Star

Free recipe cards and info from the cherry Marketing institute
http://www.cherrymkt.org/consumers/Promo_order_form.php
Lynette in N. Y.

Hi Nancy,
Anyone looking for grits recipes should check out http://www.grits.com/. I stumbled across this site a few years ago and found a lot of great recipes on there for grits and a lot more.
Norma in PA

Hi Nancy,
Sharon is looking for an oatmeal cake recipe. Here's an oldie from my recipe file. Hope it's what she's looking for.

As always, thanks for all your hard work. Love to the kitties.
Norma in PA

OATMEAL CAKE
1 cup quick cooking oatmeal
1 stick [1/2 cup] margarine or butter

Pour 1 1/4 cups of boiling water over the oats and margarine. Let stand 20 minutes, covered tightly.

Mix the following ingredients:
1 cup white sugar
1 cup brown sugar
2 eggs [beaten]
1 1/3 cups all purpose flour
1/2 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon

Pour into greased 9"x13" pan, Bake 350 degrees until it tests done.

TOPPING:
6 Tablespoons melted butter
1/4 cup cream OR undiluted evaporated milk
1/2 cup brown sugar
1/2 tsp. vanilla
1 cup nuts
1 cup shredded coconut

Sprinkle coconut and nuts on top of warm cake. Cook butter, cream, brown sugar and vanilla until it thickens. Spread over cake. Put under broiler until slightly browned. Cool, cut.

One of the recipes you posted in Easy Turkey recipes, Turkey in a Brown Bag is using paper bags.

According to the United States Department of Agriculture Food Safety and Inspection Service, the glue and ink on brown bags are not intended for use as cooking materials and may give off harmful fumes. In addition, brown bags are usually made from recycled materials and are not sanitary.
Jean

Comment
I did a little research today on the net and found the following articles about cooking a turkey and turkey cooking safety (including paper bags.)

http://www.extension.umn.edu/foodsafety/components/
http://www.bhg.com/bhg/story.jhtml?storyid=
http://www.urbanext.uiuc.edu/turkey/techniques.html
http://www.urbanext.uiuc.edu/turkey/faqs.html
http://www.securityworld.com/infocenter/turkey-safety/
http://www.eatturkey.com/consumer/cookinfo/roasting.html

(PDF file)
http://www.canr.uconn.edu/nusci/outrch/pdf/

http://www.hormel.com/templates/knowledge/

Susie-
The pie you are referring to is called Chocolate Puddle Pie. I haven't found an exact recipe yet---but this site sells the mix and that pie is heavenly to say the least.

http://www.companyscomin.com/easyaspiemixes/index.htm

I'll keep looking for the recipe, but you really should try this mix.
Lori R Topeka

Linda B from Fairborn OH was looking for the cafeteria jello recipe. Well here are some links to cafeteria recipes.
Lynette

http://www.recipegoldmine.com/school/school.html
http://www.theingredientstore.com/joesplace/swap1.pl?read=6201
http://www.c4vct.com/kym/bento/caferoll.htm
http://www.creativehomemaking.com/download/jello.pdf
http://www.cooks.com/rec/search/0,1-0,j
http://www.fabulousfoods.com/school/cstech/roastturkey.html

I baked the "Roast Sticky Chicken-Rotisserie Style" and really really liked it. Can I do my turkey the same way and with the same seasonings and the same instructions?
V in OK

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