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I would like rice pudding recipes that are baked. I would like to do one for the holidays
Alex

Green Bean Casserole Recipes
Thanksgiving Recipes
Cranberry Recipes
Holiday Recipes

Louise, did you mean to add those ingredients to a cake mix and the oil and eggs and water from the cake mix box too?
Judi in Las Vegas

Hi Nancy, good to hear that Ditto is on the mend - you are both there for one another. I know what you mean about fresh water, Charly looks at me and then her water dish then at me until she gets fresh water. I wouldn't mind this, but I have seen her drinking from puddles in the garden. My sun lounger hasn't been unfolded this year (I'm noooottt grumbling.....), but Charly even drinks from the pockets in there. I had a bit of a drama yesterday - she brought a swallow into the house - won't bore you with the awful details, but the swallow lives to tell the tale, thankfully.

Phyllis in Bethalto - I'm with you re Vista. Security is a big thing with this software. The first time I tried to get into Abby's Kitchen, I was told that it was a security risk and only to open if I knew the sender. I unlocked my blocker and placed the site in my address book. I may be a bit of a sadist, but I like having tight security around me.

I was pleased to see that someone else is using Works. I'm not a fan of Word. I like the fact that in Works there are three pieces of software i.e. spread sheet, database and word processing; you can pull them altogether in one document. BUT it is the usual I am saying that I don't care for Word, I have given it a try. I don't like change!

Pleased to see Nancy's newsletter is in first place, but do keep the votes coming in.

Top 100 Recipe Sites

For all the new members, welcome, if you want a shortcut to the Message Boards just click on the link below:
http://whatscookin.proboards4.com/

Sylvia <Scotland>

A few months ago there were lots of cookies made with cake mixes. Today I ran across a site with 43 recipes for cookies using cake mixes. Some sound pretty good.
http://www.recipezaar.com/cookbook.php?bookid=75404
Roz in Indy

Connie from Texas, you can use most any kind of string for tying you roast. I usually keep a heavy twine in my drawer with kitchen utensils. You can get twine at any dollar store, also in kitchen stores. I just cooked a pork loin this past weekend and just used a regular twine and it worked fine.
Betty T., Ga.

For those wanting to know where to find the frozen pina colada mix that is needed to make Pina Colada salad newsletter 10/5/08, I get it at a liquor store. A large grocery that carries alcohol will probably also have it.
Robbie IN

Slow Cooker Caramel Apples

For Diana, RI, 10/07: This is a sangria recipe that I have used for years to serve with paella.

Favorite Sangria
1 fifth light dry red wine (rioja, beaujoulais)
1 whole orange
1 ripe Elberta peach, peeled & sliced
6 slices lemon
1 1/2 oz. cognac
1 oz. triple sec
1 oz maraschino
1 T or more sugar to taste
6 oz. iced club soda

Cut entire peel of orange in a single strip, beginning at stem end &
continuing until spiral reached bottom of fruit. White part should be cut along with outer peel, so that orange fruit is exposed. Leave peel attached to orange bottom, so that fruit may be suspended in pitcher. Add peach, lemon, cognac, triple sec, maraschino & sugar.

Stir to dissolve sugar. Carefully place orange in pitcher, fastening top end of peel over rim. Let mixture marinate at room temperature at least 1 hour. Add soda & 1 tray of ice cubes to pitcher. Stir.
Athena in DE . 

A friend of mine serves a very good, much easier version.

Sangria
1 qt. red table wine
1/4 t. cinnamon
1 pkg. mixed frozen fruit in syrup
1 t. sugar
banana

1 hr. before, open fruite and put in wine, not thawed. Add ice cubes.

Note! I have a special pitcher with a large round bottom, a sangria pitcher. A good wine for Sangria is Tempranello. I have about 20 recipes for Sangria if anybody needs more!
Athena in DE

 
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Hi Nancy, Glad to hear Ditto is doing better. Re: Oct. 7 N/L.
Fran in Upstate N.Y. You might try Google the maker of your bread machine for a contact address or phone number and request a breadmaker guide & cookbook.

Also Nancy, I discovered how much better the flavor in vegetables is when cooked in chicken broth. I drain off liquid in canned vegetables. add a can of chicken broth and cook down most of the liquid. One of the favorite for our family is:

Green beans 1 or more cans drained (depending on amount of servings needed)
1 or 2 cans chicken broth
1 small pkg. fresh mushrooms, (sliced if large)
1/4 C. diced onion
small amount garlic (i usually use about 1/4 tsp.
Hubby is picky about garlic)

Combine in crockpot cook on high for several hours. I have left mine on High for a couple of hours, then switch to Low until the meal is ready. I also use a spaghetti scoop to dip the beans, and everyone helps themselves right from the crockpot.
Margaret

WW Points for Halloween Candy

This is my all time favorite Pumpkin recipe. It tastes like Pumpkin Pie and is easy to carry.

Deep Dish Pumpkin Pie
1-3/4 Cups Flour
1/3 Cup Packed Brown Sugar
1/3 Cup Granulated Sugar
1 Cup Cold Butter Or Margarine Cut Into Small Pieces
1 Cup Walnuts, Chopped
1 (16 Oz) Can Pumpkin
1 (14 Oz) Eagle Brand Sweetened Condensed Milk (Not Evaporated)
2 Eggs
1 Tea Cinnamon
1/2 Tea Allspice
1/2 Tea Salt

Heat oven to 350 deg. in med bowl, combine flour and sugars; cut in margarine until crumbly. Stir in walnuts, reserving 1 cup crumbs for topping press remainder firmly on bottom and halfway up sides of 12 x 7 inch baking dish. in large mixer bowl, combine remaining ingredients, except reserved topping. mix well. pour into prepared dish. top with reserved crumbs. bake 55min or till golden. cool. serve with ice cream if desired.
enjoy!
Anita in Camarillo

Two ingredient fudge and variations. (Canned frosting + chocolate chips started it.  This page is full of all the variations our members submitted for it.

Good morning Nancy! I would like to respond to a few questions from the 10/7 newsletter. Hope you are doing well!

For Sally G asking for a recipe for an old fashioned date duffy, I have a question. Do you have any idea if it is a dessert or what? If we had an idea of what to look for, we could help you. I did a search and only could come up with date bars. Would it be something like that? I did post the following on Nancy’s message board a few years ago and it is good!

Food for the Gods
This dish tastes as awesome as it sounds!

1 pkg. (1/2 lb.) pitted and chopped dates (Dole has these already done for you!)
1/2 lb. walnuts or pecans, broken into pieces
1 c. white sugar
1 tsp. baking powder
5 tbl. graham cracker crumbs
3 eggs, separated

Preheat oven to 350º F. Mix all ingredients well, except for egg whites. Beat egg whites till stiff and fold into well-mixed batter. Pour into well greased 8 x 10" pan. Bake at 350º F for 35 to 40 minutes. Scoop, breaking into pieces, into individual dishes and serve warm with sweetened whipped cream. We didn't have any whipped cream, so I just cut them into bars. They are so yummy!!!! Chris in NM

I found a great recipe for sangria for DIana in RI that we have had at some summer dinner parties years ago.

Ruby Red Sangria
Source: Charanga - San Francisco, California
http://recipegoldmine.com/bevsangria/bevsangria.html
This three-fruit sangria will keep in the refrigerator for several days. You may want to transfer it to bottles or jars, however. If stored for longer than 24 hours, it should be tightly covered so it stays fresh tasting and does not pick up any refrigerator aromas.

1 Valencia orange, unpeeled, cut into 1/2-inch dice
1 Granny Smith apple, cored and cut into 1/2-inch dice
1 lemon, unpeeled, cut into 1/2-inch dice
1/2 cup granulated sugar
3 bottles (750 ml each) California Burgundy wine, preferably Taylor Hearty Burgundy

Divide the diced orange, apple, lemon and the sugar between 2 pitchers. Add the wine, dividing it evenly between the two pitchers. Stir until the sugar dissolves. Refrigerate until well chilled before serving.
Serves 6 to 8.
Chris in NM

Halloween Coloring
Picture to Print Out

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And for Diana in RI again, Here is a recipe I made time and again for small parties during the holidays. Everyone just loved the gooey cheese! Yum!

Swiss Cheese Fondue
Printed From Cooks.Com
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
Dash of nutmeg
3 c. milk
2 (8 oz. each) pkgs. processed Swiss cheese
2 tsp. Worcestershire sauce
2 loaves crusty French or Italian bread, cut into cubes with a piece of crust on each cube

In a fondue pot (or pan) over medium heat, melt butter. Stir in next 5 ingredients. Add milk gradually and cook until sauce is smooth and thickened. Lower heat and add cheese by handfuls, stirring until cheese is melted after each addition. Stir in Worcestershire sauce. To eat, spear bread with a long handled fork and dunk in fondue - keep hot over flame during serving.
Chris in NM

For Fran, Upstate New York, I too love Prepared Pantry’s bread mixes for the bread machine. Also, I have posted some on Nancy’s message board that I make often.
http://whatscookin.proboards4.com/

Bread Machine Sour Cream and Vanilla Bread
From: http://www.bettycrocker.com

Almost like a pound cake, this bread machine sensation is light, golden and irresistible! This is wonderful! I make it and we use it like a coffee cake or French toast!

1/2 cup water
1 tablespoon vanilla
1/3 cup sour cream
1 egg
1 tablespoon butter or margarine, softened
3 cups Gold Medal® Better for Bread™ bread flour
3 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons bread machine or quick active dry yeast


1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

2. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Total: 3 hr 35 min
Prep: 5 min
Cycle: 3 hr 30 min

Makes 1 loaf (1 1/2 pounds), 12 slices (Total time will vary with appliance and setting.)
Chris in NM

Hi Nancy, I am 77 years old, and I enjoy your news letter so very much. I have tried many, many of the recipes, and all have been very good. I evidently missed a recipe for Snicker Doodle cookies, made from cake mix. Could you maybe repeat it for me. My husband and I both love Snicker Doodle cookies, and at this age, easier is better. You are a "jewel" to us. Thank you...so much
Marlene Fort Wayne, In.

Dear Nanclylanders,
Here is a site that is very interest ring. I hope you enjoy it as much as I do.
http://www.foodtimeline.org/
very interesting
Roberts wife in Ohio

Comment
I love this site. I almost forgot to get back the the newsletter because I was looking different things up. Thank you for sharing the site URL.
Nancy

This is for DIana in RI she is looking for sangria. This one is good

Sangria
2 bottles dry red wine chilled
2 cups orange juice chilled
1/4 cup sugar
4 large peaches peeled and sliced
2 oranges sliced
1 lime sliced
1 cup club soda chilled
2 Tbsp brandy optional

Mix wine through lime and chill 1 hour or over night. Just before serving add club soda and brandy.

Nancy thanks for this news letter! It's wonderful
Tracy in Atlanta

Nancy and ‘landers,

I have a friend who is looking for a recipe for mixed fruit jelly. Would any of you wonderful cooks happen to have the recipe? Thanks in advance! With cooler weather coming, this is an easy and good soup recipe.

Tin Can Soup
2 cans Minestrone soup
2 cans Cream of Mushroom soup
2 cans Ranch Style Beans
2 cans Veg-All or other mixed vegetables
1 can Ro-tel tomatoes (original)
1 small can tomato sauce

Mix all together and heat until bubbly. I also add one pound of cooked ground beef. This makes a lot and can be frozen.
TXteacher

Diana in RI was looking for a good sangria recipe. I have the best. This is TnT. Really good.
Enjoy!

The Best Red Wine Sangria
2 large juice oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
¼ cup granulated sugar (I like to use superfine sugar)
¼ cup Triple Sec
One 750 ml. bottle inexpensive, fruity, medium-bodied red wine, chilled

Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.

Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
Servings: 4

Tips:
*Cook's Illustrated tested this recipe with more expensive red wines and they found that the cheaper wine tasted just fine. It really is ok to buy an inexpensive bottle for this recipe. I used a Spanish wine... anything like a Rioja or the like is ok.

**The longer sangria sits before drinking, the more smooth and mellow it will taste; a full day is best, but if that isn’t possible, then give it an absolute minimum of two hours to sit.

***You can easily double or triple the recipe- just switch to a punch bowl instead of a pitcher.
Dawn - cape cod, ma
http://vanillakitchen.blogspot.com

I would love some new sweet potato ideas for Thanksgiving. I'm really tired of the one with the brown sugar/nut topping. None of my family like the marshmallow topped one either. Does anyone have a recipe that isn't real sweet? Thanks!
Karen C in TX

Sweet Potato Recipes

Thank you to Audrey for the recipe for Pebbles Confetti cake and to Mary in Virginia for the recipe for Fruity Cookie Crispies. Both are great tasting and very easy to make.
Suzanne near the Motor City.

Linda/NM---Crockpot Southwest Chicken Dish---what size can of green chilies and what size bag of doritos do you use? Also, can this be made in the crockpot?
Thanks, Dawn/IL

Pumpkin Spice Cookies
1 box spice cake mix
1 small can pumpkin (15 oz. size)

To double use 2 boxes of cake mix and large can of pumpkin (29 oz size)

Mix all together. Drop by spoonfuls on cookie sheet. Bake 350 for approx. 15 min. I use 13 min.

How easy could this be. No, you use nothing else, just the cake mix and pumpkin. Frost if you like.
Carolyn in Syracuse

Pesto Recipe for Shannon in MO

4 cups fresh basil
1/2 pine nuts
1/2 cup olive oil
1/4 tsp. salt
3 cloves of garlic
1 c grated parmesan cheese

Place basil, pine nuts, salt & garlic in food processor. Cover, process until smooth. Slowly add olive oil with machine running to make a paste. Remove & stir in cheese. (Makes 2 cups) I put in ice cube trays, when frozen put in freezer bag.
Carolyn in Syracuse

Hello Nancy and all my cooking buddies.
I have a tasty recipe for cauliflower. Don't even have a name for it. Let's just call it

Tasty Cauliflower
After rinsing and cutting a medium cauliflower into florets pat dry a little with a paper towel.

Put onto a cookie sheet and toss with
1 tbsp olive oil
a little salt

Roast on a cookie sheet in a 400 oven for 25 minutes.
Remove from cookie sheet and place into a bowl.
While still hot add
1-2 tbsp red wine vinegar
1 tbsp olive oil.
2-3 heaping tbsps of Parsley Pesto

Toss altogether to blend. Serve at room temperature.

Parsley Pesto
Mix together in processor:
1 bunch washed and dried fresh parsley (with stems removed)
1/2 cup grated romano cheese
pinch hot red pepper (optional)
1 garlic clove
1/3 cup olive oil (if too thick up tp 1/2 cup total)
2 T lemon juice
1 tsp oregano
1/2 cups pine nuts or walnuts
Salt/pepper to taste if necessary

Whirl altogether into a paste.
Any type of pesto recipe can be used but this is one of my favorites. Don't skimp on the amount of pesto because most vegetables are a little bland and pesto's give a nice flavor to an ordinary veggie.

Use this same recipe with broccoli, carrots, Brussels sprouts, Vidalia onions, squash, turnips, etc or any mix of all.

I prefer to roast vegetables because it intensifies the flavor of the veggies as opposed to steaming them.

I keep an assortment of pesto's and i use them in soups, salads, pastas, vegetables, sandwich spreads, meats, fish etc. They are very versitile to keep on hand and last a long time in the refrigerator and are very economical to make instead of purchase. Enjoy!!
Judy/Buffalo

For Donna G in the 10/7 newsletter, here is your request!

Cranberry Drop Cookies
1/4 c. butter
3/4 c. brown sugar
3 tbsp. milk
1/2 tsp. vanilla
1 egg
1-1/2 tsp. grated orange peel
1-1/2 c. flour
1/2 tsp. soda
1/4 tsp. salt
1/2 c. chopped walnuts
3/4 c. cranberries

Preheat oven to 375 degrees. Cream butter and sugar. Beat in milk, vanilla, egg and orange peel. Combine dry ingredients. Gradually mix into creamed mixture just until combined. Carefully fold in nuts and cranberries. Drop by rounded teaspoons about 2 inches apart on greased cookie sheet. Bake 10-12 minutes.
http://www.nancys-kitchen.com/favorite-cranberry-recipes.htm
Chris in NM

For NancyV, in the same newsletter, wanting a recipe for corn balls for her hubby. I found the following recipe in a Home Cooking magazine Feb. 2008, and made them for dinner one night! Good, too! Hope this is close to what you are looking for!

Corn Stuffing Balls
Submitted by Carolyn Hayes, Elba, NY

1/2 c. chopped celery with leaves (I omitted the leaves)
1 sm. Onion, chopped
1 (17 oz.) can cream style corn
1/4 c. water
1 (8 oz.) pkg. Herb seasoning mix
2 eggs, slightly beaten
1 teas. Poultry seasoning
1/8 tsp. pepper
1/4 c. melted butter

Combine all ingredients, except butter, well and shape into 7 or 8 balls, place in slow cooker, pour butter over all. Cover and cook on low 3 – 4 hours. Serves 3. Chris in NM

For Debbie,AR, in the 10/7 newsletter looking for a good cookie icing. The following is one I use all the time!

Christmas Cookie Icing
1 stick butter
1 box confectioners' sugar
Add milk to consistency
1 tsp. vanilla
1 tsp. almond extract
Green or red food coloring if desired

Mix above ingredients together and brush on Christmas cookies that have cooled.
http://www.nancys-kitchen.com/icing_frosting_recipes.htm
Chris in NM

The recipe from Laurine for green tomato mincemeat brought back a lot of memories for me. My mother-in-law who passed away a year ago used to make it all the time. She would always bring a green tomato mincemeat pie for Thanksgiving and Christmas and no one but she and I liked it, so we had it ALL to ourselves! It was really yummy and I'll probably never have a pie as good as hers. Thanks for the memories!
Kathy Clark

One of the way's my family likes pork neck bones is to cover them with water in a sauce pan. Add some salt and black pepper boil until tender. It probably will take a couple of hours on low. Add about a cup of raw rice and cook until done. Adjust salt and pepper to taste.

It's according to how much stock (water) you have left after cooking the neck bones as to how much rice you add. I like for my rice to be kind of soupy but not what you would call real soup unless you like it that way..

Some people in the south like to boil them in with there fresh turnips to season them.
Chris N GA

Vicki in Mo. I cook pork neck bones all the time especially when I am cooking turnip greens and cornbread. Then I pour hot pepper sauce that I have made. over the neck bones and turnips. Every time I cook then my nephew says where is the pepper sauce? I put them in a large tall boiler and fill about half full of water and cook until meats is about to fall from the bone. Hope you try this.
Sue from middle Ga

Would someone please tell me which newsletter the hardboiled egg hint was in, once again I've missed it. Also could someone tell me where I can find the warm delight clone? I didn't get it copied and thought I would remember the date it was in lol,lol. thanks in advance! Lori in NE.

Hello Nancy,
This is for Louise in Al. In the Oct. 6 newsletter you posted a Hashbrown Casserole. Can it be frozen? If so, do you baked it before or after freezing?

And Nancy, this is for you. Thank you for the newsletters. What would we do without you?

And to my Nancyland friends, thank you all for the delicious recipes you share.
Jean in TN.