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Quick And Easy Monkey Bread
24 ounces frozen dinner rolls dough
1 cup brown sugar
1 box (3.4 ounces) butterscotch instant pudding mix
1/4 cup sugar
2 tsp. cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter

The night before (or several hours before) grease and flour a bundt pan. Mix brown sugar and pudding mix together. Mix sugar and cinnamon
together.

Place frozen rolls in pan, one layer. Sprinkle half of the brown sugar and pudding mix over this layer.

Then sprinkle half of the sugar and cinnamon on this. Spread half the nuts and melted butter over all, then repeat for second layer.

Place on counter overnight. Do not cover.

The next morning bake for 30 minutes in a 350-degree oven. Serve warm.

Jan 24 newsletter, comment from Etta in LA... about your West Bend Slow Cooker, do you feel safe leaving it cook all day while you are at work..does West Bend agree it is safe if you do leave it unattended all day??
Thanx C/OR

Hi Nancy and everyone, This is for Jo from ? Re: your Horseradish Pickles. In the 1/26 newsletter. The 2 cups of horseradish is that the horseradish from Jars already processed or is it just the horseradish root that needs to be processed like when I make my fresh horseradish before I add the ingredients? I sure would like to try making your recipe. Thanks. Dorothy in IL.

Christine in AR asked for simple and elegant appetizers for her parents 50th Anniversary celebration. I made a recipe for a group that I cook for every week - I may have got the original recipe from here, but jazzed it up just a bit. Everyone was so impressed, and they did look as if I'd spent a lot of time on them, which I didn't.

I bought mini-muffin pan liners at a local cake decorating store (I noticed later that Hobby Lobby had them). At Wal-mart I bought miniature vanilla wafers (be careful - one box I bought was fruit colored - that will go to my granddaughter!).

Make your favorite cheesecake recipe (without topping of any kind) with two 8-oz blocks of cream cheese. Here is the cheesecake recipe I used, but any good cheesecake batter would do:

MINI CHEESECAKES
2 8-oz pkg. cream cheese
1/2 tsp. vanilla
1/2 tsp. almond extract
1 tsp. lemon juice
2 eggs, beaten
1/3 c. heavy cream
Vanilla wafers, could also use chocolate
Pie filling of your choice
Line mini-muffin tins with cups. Combine cream cheese, vanilla, almond, lemon, beaten eggs, and heavy cream together. Place vanilla wafers in bottom of mini muffin tins. Fill the muffin cups about 3/4 full (I did this with a one-tablespoon-sized scoop that I normally use for cookies - it's like a tiny ice cream scoop). Bake for 15 minutes, or until the center just begins to set. Cool completely - refrigerate if you have time.

The above recipe made 72 mini-cheesecakes, which is just about how many cherries there are in a can of Wilderness cherry pie filling. Put one cherry and a little filling on top of each cheesecake. Then I put about 1/3 bag of semi-sweet chocolate chips in a sandwich bag and microwaved it 30 seconds at a time until chips were melted - they may not look melted, but when gently squeezed, they will run together. Cut a TINY corner off the bag and drizzle melted chocolate over the cherries in a random pattern.

These tasted really good, were easy to eat, and were very elegant. The nice part is that you can freeze the cheesecakes several days in advance and put on the cherries and chocolate when you are ready to serve them.

Doris in Oklahoma City

I found this on the web and thought you would be interested.
The Pantry page contains a list of things you should have in your pantry, or cabinet.

http://www.kieto.com/pantry.htm
Treva in Eastern Tenn.

Hi Nancy!
I'm still hoping someone will send in some recipe's for Hot Sauce!
The kind their mama's or grama's used to make and can!!!
I so wish I had gotten my mom's, but no one found it when she passed away.

It was just a simple Hot Sauce, I know she must have used I think serranno peppers, and it was only the consistency of tomato juice, I think it had some sugar in it, I'm not sure.
I just know she canned it and it was the best!

Thanks! Suzie in NW Michigan

On the onion chopper--how are you pushing down on the unit when you want to chop? Sometimes I really have to give it a wack!
Anna

Nancy, does the Archives go back further than 2005?
Also I would like to think everyone for sending the Italian Beef recipes in.
You do a great job getting all of the recipes posted every day. I really enjoy reading all of them.
Alice from Illinois

Comment
I have the newsletters from 1996 to present but not all of them are posted online.
Nancy

Nancy have you ever tried any BIOFREEZE? When I am in allot of pain and my meds are not working sometimes i use it and rub on generously. It gives relief to muscles, joints, etc. when nothing else helps. One of my friends had bad congestion, suggested rubbing on her chest, neck, and under her nose. She went home that night and used Vicks the same way and she was almost well the next day. My mother gave me a tube of it, they have it in little packets at work, but am hoping Wal-mart or some place like that carries it cause i am almost out. LOL Do not know if it will help you when having a bad day but it gives relief when sometimes you can't get it any other way.
Jenny in Ky

I have a question for Dennis Weaver, please.

If you are preparing a recipe where peanut butter will be added to hot ingredients, can you use peanut butter chips instead of peanut butter and how many chips would equal, say, 1/2 cup?
Thank you, grannym IL

This is for Sue in Florida. In the January 17th newsletter you said you needed a Spaghetti Sauce that was not runny. Try the Best Spaghetti Sauce You Will Ever Eat. It is fantastic. It does have a 6 oz. can of tomato paste in it but maybe you could substitute 6 ounces of crushed tomatoes. It is definitely worth a try.

Dorry, also in not so sunny Florida

Winter Vacation Recipe
47 brochures
3 travel agents
6 trustworthy opinions
6 vacation days
3 ski lessons
1 "ski buddy" who doesn't abandon you a a black diamond hill
1 ounce common sense

Mix ingredients in unfamiliar environment. Be careful not to frostbite or puncture. Remove after 6 days/7 nights.
Athena in DE

Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!

Helpful site for non-electric products during power outages. (No batteries needed)
Solar Lamp 3 hrs sunlight=12 hours light
Handcranked LED Flashlight

LED Flashlight (shake to generate power for 1-2 hr.)
Wind-Up Flashlight
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!

Farmers Pork Chops
8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White sauce (see recipe below; you may also use your own)
1 cup all-purpose flour
2 tablespoons Lawry’s Seasoned Salt
8 pork chops, about ½ inch thick
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice ¼ inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!

White Sauce
8 tablespoons (1 stick of butter)
½ cup all-purpose flour
1 to 2 teaspoons salt
1/2 to 1/4 teaspoon pepper
4 cups milk
¼ cup chopped fresh parsley or chives (optional)

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes , then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.
Source: Paula Deen Cookbook, The Lady and Sons Savannah Country Cookbook.
MaryAnn

Bacon - Spinach Quiche
1/2 lb. cooked & crumbled bacon
1 (10 oz.) frozen spinach, thawed, drained well
4 eggs, slightly beaten
1 c. milk
1 c. cheddar cheese, shredded
Salt & pepper
2 tbsp. chopped onion (opt.)

Combine ingredients; pour into pastry lined quiche dish or uncooked pie crust. Bake at 400 degrees for 35 minutes or until middle is done.
Serves 6 to 8.

Tona in Bama

Spicy Bacon and Potatoes
8 slices bacon, coarsely chopped
2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
1 large onion, chopped
1 cup packed grated hot pepper Monterey Jack cheese
2 tablespoons (1/4 stick) butter

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared backing dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour. Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.
Serves 8
Linda in NM

Easy Homemade Egg Noodles
2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water

In a medium bowl, mix the flour and salt together.
In a small bowl or large cup, whisk the eggs, oil, and water together. Form a depression in the flour mixture and add the egg mixture. Mix well.
Turn the dough out onto a floured countertop. Knead for eight to ten minutes or until the dough is smooth and elastic.
Divide the dough in half with a sharp knife. With a rolling pin, roll each dough piece until it is 1/16 to 1/8-inch thick. Cover the dough with a cloth and let rest for 20 minutes to relax the gluten.
Using a sharp knife, slice the dough on the counter into strips 3/8-inches wide. Drop the noodles one at time into the simmering soupor boiling salted water. Cook until tender
Star

Happy Birthday Cake
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 teaspoons baking powder
3 cups all-purpose flour
1 cup milk
1 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans. Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract. Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s). Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.

Bacon Wrapped Water Chestnuts
2 cans whole water chestnuts
1 lb. thick bacon

SAUCE:

3/4 c. brown sugar
1/2 c. mayonnaise
1/2 c. chili sauce

Wrap 1/2 piece bacon around chestnut and secure with toothpick. Bake at 350 degrees for 45 minutes, then add sauce, and bake 20 minutes
more.

Tona in Bama

Easy Chocolate Lava Cake
1 package devil's-food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package instant chocolate pudding
2 cups milk
1 (12-oz.) bag semisweet chocolate chips

Prepare cake mix into batter, using eggs, oil, and water. Pour into a crock pot. Prepare the pudding mix using the milk. Pour this over the cake batter. Sprinkle chocolate chips all over the top of the batters. Cook in crock pot on high setting for 2 1/2-3 hours, until cake is moist but not jiggly, and little volcanoes of spitting chocolate appear on top. Serve hot with ice cream, whipped cream, or just on its own for a really special dessert!
Star

Hi Nancy,
I have made the muffins that Dennis Weaver revised from the Indescribably Delicious Banana Bread and they were just that, delicious. Shared them with friends and their thought was the same. Thank you Dennis. Muriel, Naples, Fla

Sorry to come up with this petition again ... but isn't there really anybody who knows how to create one's own Montreal Seasoning? There have been so many great seasoning ideas before in this newsletter that I'm still hoping that there's one for this particular mixture, too.
Stefanie from the Dominican Republic

Margarita Chicken
1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic - crushed
3 pounds cut-up broiler-flyer chicken
1 teaspoon coarse salt

Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat coals or gas grill. Place chicken, skin sides up, on grill.

Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt.

Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are
cut. 6 servings.

Tona in Bama

Cream Cheese Chocolate Chip Pastry Cookies
2 sheets (17.25-ounce package) frozen puff pastry, thawed
1 package (8 ounces) cream cheese, softened
3 tablespoons granulated sugar
1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels, divided

UNFOLD 1 puff pastry sheet on lightly floured surface. Roll out to make 14 x 10-inch rectangle. Combine cream cheese and sugar in small bowl until smooth. Spread half cream cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with half morsels. Roll up starting at long side covered with cream cheese. Seal end by moistening with water. Repeat steps with remaining ingredients. Refrigerate for 1 hour.

Preheat oven to 375° F. Lightly grease baking sheets or line with parchment paper. Cut rolls crosswise into 1-inch-thick slices. Place cut-side-down on prepared baking sheets. Bake for 20 to 25 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Ham and Rice Bake
This easy ham and rice bake uses leftover baked ham, cooked rice, and mixed vegetables, baked with a buttered bread crumb topping.

2 cups cooked rice (can use the quick microwave rice)
2 cups diced cooked ham
1 1/2 cups mixed vegetables, cooked, drained
1 can (10 1/2 ounces) cream of mushroom soup
1/2 cup milk
salt and pepper, to taste
1 cup soft bread crumbs, tossed with 2 tablespoons melted butter

Combine cooked rice, ham, vegetables, cream of mushroom soup, milk, and taste to add salt and pepper. Spray an 8-inch square baking dish or similar 1 1/2 to 2-quart casserole with cooking spray. Spoon rice and ham mixture into the casserole and spread.

Top evenly with buttered bread crumbs. Cook at 325 for 30 minutes, or until hot and bubbly. Turn the broiler on for about 2 to 3 minutes to brown bread crumbs more, if desired. Serves 4 to 6.

Tona in Bama

Peanut Butter Pudding Cake
Here's a moist, gooey, egg-free cake.

1 cup all-purpose flour
1 1/4 cups light brown sugar, packed, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup peanut butter
1/4 cup chopped roasted peanuts, optional
2 tablespoons vegetable oil
1 teaspoon vanilla
1 1/2 cups hot water

In a bowl, combine flour, 3/4 cup of the brown sugar, baking powder, and salt. Stir in the milk, peanut butter, peanuts, oil, and vanilla. Stir until blended. Spread batter in a greased 8-inch square baking
dish.

Sprinkle with remaining 1/2 cup brown sugar. Slowly pour hot water over the top. Bake in a preheated 350 oven for 45 minutes. Serve peanut butter pudding cake warm with a scoop of vanilla ice cream. Serves 6 to
8.

Tona in Bama

Super Bowl Grape Jelly Meatballs
2 lb. hamburger
1 c. bread crumbs
Minced onion or chopped onion to taste
1/2 c. milk
2 eggs
2 tbsp. parsley flakes
2 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce

Mix ingredients together and make small meatballs. Brown and bake at
350 degrees for 35 minutes.

SAUCE:

1 (12 oz.) bottle chili sauce
1 (16 oz.) jar grape jelly

Combine and bring to a boil. Spread over meatballs. Cook meatballs and
boiled sauce in crock pot for 2 to 3 hours.

Tona in Bama

VALENTINE MUFFINS
1 egg
1 c. milk
1/4 c. salad oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
12 small frozen strawberries, thawed

Beat egg, milk and oil with fork until blended. Mix dry ingredients
together. Add to egg mixture. Stir until blended. Batter will be lumpy.
Spoon batter into 12 paper lined muffin cups. Fill each 1/3 full. Place
thawed strawberry in each cup. Top with enough batter to fill each cup
2/3. Bake at 400 degrees for 20 to 25 minutes.

Tona in Bama

In the January 24th newsletter, Joyce asked for an apple salad with candy bars. I hope this is the one she is looking for.

Snickers Apple Salad
16 ounces Cool Whip
16 ounces sour cream
4 large apples, cored and chopped
6 Snickers bars, chopped
15-16 ounce can crushed pineapple, drained

Mix together, refrigerate and serve.

I find it is easier to chop the candy if it is partially frozen. Enjoy.

Linda in Louisiana

For Lila Sherer from No Alabama
2 recipes
gramaj

Monkey Bread
4 packages of Pillsbury Biscuits
1 1/3 cup brown sugar
1 tbsp. cinnamon
1 1/2 sticks butter
1/4 cup sugar (white granulated)

Preheat oven to 325°.
Grease a bundt pan with butter.
Mix white sugar and cinnamon.
Cut biscuits in quarters and roll in sugar/cinnamon mixture until coated and drop in bundt pan. Melt butter on stove and mix in brown sugar.
(It will separate a little....that's okay.)
Pour over biscuits in bundt pan.
Bake at 325° for 30-35 minutes or until top starts to darken and look done.
Invert onto plate and start pulling apart!!

This recipe is one of those that once you start you just can't stop....hope you enjoy.

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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