I made the most delicous sugar free peanut butter pie. It taste like reese peanut butter candy.

Sugar Free Peanut Butter Pie
1 8oz cream cheese
1 Cup peanut butter creamy or nutty
1 t vanilla
1/4 cup sugar free brown sugar
1 tub cool whip
1 graham cracker crust

Mix soften cream cheese and brown sugar together until fluffy. Next add vanilla and peanut butter mix well. Fold in cool whip. Pour into graham cracker crust and refrig. Before serving I chop up some sugar free reese peanut candy and sprinkle on top.
Tiena Alexander

A million thanks to Barb in San Diego for the heads up about the Sugar Replacement from Clabber Girl. I’ll stock up on it. Just when you get something good they discontinue it. The price is worth it for what it does.
Everyone in Nancyland have a great day.
Ann in Midland, TX

For Linda in the Sept. 7 newsletter. She wanted to know when the original Hot Dog Bun Pudding/Custard appeared. My original copy was printed on 8/13/07 and sent in by Donna in Southern Calif.
Thank you and I hope all is well with you and the babies in your new home.
Nell in VA

Nancy, the following site is for Bonnie from Arkansas who is looking for a specific Boston Creme Pie recipe. I was in Boston recently and ate at the Legal Sea Food restaurant. Had their Boston Creme Pie for dessert and it was incredible. I hope this is what Bonnie is looking for.
http://shop.legalseafoods.com/
Joann - SC

Hi Nancy, helper cats, and all cooks. I am now in the process of getting a cookbook together for our 19 yr. old grandson. The older one wanted recipes last year, so got 2 ringbinders full for part of his Christmas. I am now making one for the younger one (will have some time to play with book as he just started Army Life.) I want to thank all the generous people who send in TNT recipes. I can hear him now wanting to know who "Tona in Bama" is. Thanks again each and every one .
Margaret, Tulsa

Simple question…. Does anyone know why some of my baked goods are getting small white spots on them? I made some zucchini bread over the weekend and as it started to cool it got small white spots on the top. The longer it sat – the more that showed up. Could this be from my baking powder not being fresh? It’s not very old – but I don’t use it often. The bread was delicious – but the spots make it look funny…
Ann from East Berlin

Hi Nancy- This is for Mary in Ct. I used the Warm Delights recipe of 4 tablespons of bisquick (instead of cake mix) and 2 tablespoons of water. Then I added cinnamon to taste, some chopped walnuts, and a little chocolate chips. Mix it up and microwave for 1 minute. I do this in a small cereal bowl. When you take this out of the microwave, butter the top and sprinkle with cinnamon sugar.

I love this email, but I really have trouble getting anything through. I don't think my mail is set up right.

Everyone have a great day!!!
Carolyn - Illinois

Nancy, thank you for all you do, I think you are an extremely wonderful and caring person for all the things you do to keep us happy. I would like to know how to archive recipes from past newsletters. I used to type in what I was looking for and it would come up but I don't see how to do that anymore. Wondering if I am overlooking it. Thanks for all your help. Hope you and Ditto and Siggy are happier in your new home.
Sher in Pa

Fran in Upstate NY and others...this is also a good one for the fall! Could make this diabetic friendly too - just use sugar free pudding mix!

Pumpkin Fluff Dip
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice


In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Serve With Cinnamon Graham Crackers & Or Fruit- With The Graham Crackers It Totally Tastes Like Pumpkin Pie.
Diana B

Good morning Nancy, Hope you are doing ok with all your unpacking! I sure don’t envy you a bit!

For Margaret, Tulsa in the 9/7 newsletter who couldn’t pull up Prepared Pantry web site; try this link: http://www.preparedpantry.com/ and it will take you right there! Good luck!

For Amy Byrd in the 9/7 newsletter, also, wanting a peanut butter frosting you cook. I found the following recipe. I do remember this from my childhood when peanut butter was one of my main food groups! LOL

Peanut Butter Icing
This peanut butter icing recipe contains peanut butter, brown sugar, and cream.

3/4 cup sugar
3/4 cup brown sugar, packed
1/2 cup cream
1/4 cup peanut butter
cream, as needed

In a saucepan, mix together sugars, 1/2 cup cream. Over medium-low heat, bring to a boil with pan covered the first 3 minutes. Boil slowly over low heat without stirring, to soft ball stage, about 235°. Cool and add the peanut butter. Beat until very thick. Thin with a little cream and beat until the frosting is creamy and holds its shape. Spread icing tops and sides of 2-layer cake or over a sheet cake.
http://southernfood.about.com/od/icingrecipes/r/bl50714b.htm
Chris in NM

 
Order Food & Dining Catalogs from Catalogs.com & 
Order Art, Hobbies & Crafts Catalogs

Want to THANK all the ladies that have ordered my cookbook to help feed the hungry. I still have a few more, and this is a very nice cookbook made by me for the church. St. Andrew Lutheran Church. If you would like one or have got one and would like another one just send a check for $12.50 made out to the church to me Marlene Cavalcante 1064 NW Tuscany Dr. Pt. St. Lucie Fl. 34986 I have made up a little note you can put in it if you want to give as a gift , it will let people know that this was given with love to help someone else. I have one for a Birthday or just because, and one for Christmas. Never to early to start getting Christmas gift and helping someone at the same time. If you want to order more then one, I can work out better postage.
Marlene Fl.

Good morning Nancy,
For Barbara in Wentzville Mo in the 9/5 newsletter looking for a 7 layer brownie. Below is the closest I found. Maybe you were looking for 7 layer bars instead? The dish below would not mail at all with the ice cream. http://www.recipesource.com/baked-goods/desserts/cakes/14/rec1416.html 7 Layer Brownie Ice Cream Cake. However I did find one for

Holiday Seven Layer Bars
http://www.landolakes.com/

Preparation time: 10 min Baking time: 20 min
Yield: 60 bars

3/4 cup LAND O LAKES® Butter, melted
2 cups graham cracker crumbs
1-1/2 cups sweetened flaked coconut
1 (16-ounce) package red and green candy-coated chocolate pieces
2 (4-ounce) white baking bars, broken into pieces
1-1/2 cups lightly salted roasted cashew pieces
1 (14-ounce) can sweetened condensed milk

Heat oven to 350°F. Line 15x10x1-inch jelly-roll pan with aluminum foil. Pour melted butter into prepared pan. Add graham cracker crumbs; stir to combine. Press crumb mixture evenly onto bottom of pan. Sprinkle coconut, chocolate pieces, white baking bar pieces and cashews in layers over crumbs. Drizzle with sweetened condensed milk.

Bake for 20 to 25 minutes or until lightly browned and bubbly in center. Cool completely. Remove from pan, using foil. Cut into squares. 11268 © 2000 Land O'Lakes, Inc. Chris in NM

For Helen C, in the 9/5 newsletter, for fudge recipes, I found lots on Nancy’s sites for you. My favorite is the Lemon 2 ingredient Fudge. LOL Yes I know, I love anything lemon! Hope these help!

2 Ingred. Fudge Two Ingredient Fudge and Variations and http://www.nancyskitchen.com/Candy_Recipes/default.htm

And http://whatscookin.proboards4.com/index.cgi?
http://www.nancys-kitchen.com/2007-December-Recipes/default.htm

Skillet Peanut Butter Fudge Candy
http://www.abbys-kitchen.com/recipe_data.asp?Name=SKILLET+PEANUT+BUTTER+FUDGE+CANDY

2 c. sugar
1 (12 oz.) jar chunk style peanut butter
1 c. miniature marshmallow
1 c. evaporated milk
1 tsp. vanilla
3 tbsp. butter
2 tbsp. corn syrup

In electric skillet, combine sugar, butter, corn syrup and evaporated milk. Set heat control at 280 degrees. Bring mixture to a boil, boil for 5 minutes stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla, stir until marshmallows and peanut butter are melted and blended. Pour into a buttered 8 inch square pan. Cool and cut into squares. Make 2 pounds Source: http://www.abbyskitchen.co.uk Chris in NM

For Mary in CT wanting to know when the Warm Delights were in the newsletter, just follow this link http://www.nancyskitchen.com/2008-july-recipes/warm-delights-copycat.html

and you will find all the variations our members came up with. There are several different ways to fix this yummy dessert!

For Virginia in Western Pa wanting a good homemade tomato soup recipe. I make the following recipe quite a bit in the winter and serve it with grilled cheese sandwiches. Yum!

Chris’s Creamy Tomato Rice Soup*
2 tbl. butter
1 med. (1/2 cup) onion, finely chopped
2 tbl. flour
1 qt. tomato juice (I used 1 can (14.5 oz.) tomato sauce and the rest chicken broth
1 (14.5 oz.) can Italian diced tomatoes with spices
¼ tsp. salt – I used about 3 shakes dry Italian seasoning instead
2 c. milk
¼ c. dry rice – *or you could use small shell pasta, uncooked - optional

Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (2 – 3 min.). Stir in flour, stirring constantly, until mixture is smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook, stirring occasionally, until mixture comes to a boil – 8 – 10 min. Slowly stir in milk; continue cooking until heated through – about 15 min. Stir in dry rice. Turn heat to low, add lid and simmer till rice is tender. Serve immediately. I served the soup with slices of French bread. Makes 6 servings. *This started out as a “Land O Lakes” recipe (Herbed Tomato Soup). I modified it a bit to give it a bit of bulk. Very good and it is very much a keeper!!!!
Chris in NM

Ladies, If you want to keep the recipes on your computer just right click on your desk top and add a folder, I named mine recipes, when I see something I like, I highlight it , go to files and save as, a window comes , there is a small down arrow, just make sure it says recipes and save. All mine are on the desk top, I can see with out having to be on line. Hope that is clear.
Marlene of Fl.

Nancy and Friends,
I LOVE the Ooey- Gooey Butter cake that Tona sent in the recipe for. This year, each time we've had a potluck at work, I changed the flavor of the cake mix to see which ones we all liked best. Any flavor cake mix works, but after butter, the #1 favorite was lemon; #2 was chocolate and #3 was spice cake.
Diana in Middle TN

Nancy this is for Amy Byrd , requesting a peanut butter frosting recipe in the September 7 newsletter. This may be the one she is looking for.

Caramel Peanut Butter Frosting
3 cups sugar
1 cup evaporated milk
3/4 stick of butter

Cook on low heat in a very heavy pan. Bring to a foamy rolling boil, cook for a
few minutes.

Add chopped pecans if desired. Add 1 teaspoon of vanilla flavoring. Mix well. Let cool some in cold water and stir in peanut butter. Use own judgement the amount. I used a big heaping tablespoon full. Put on cake while hot and cover with saran wrap or a cover to seal air-tight. This will make a glaze and is very good.
This is an old recipe used by my grandmother, Louise in AL

This is a soft cake-like cookie

Pineapple Cookies
1 cup brown sugar, packed
1 cup white sugar
1 cup butter
2 eggs
2 teaspoons vanilla
4 cups flour, sifted
1 teaspoon baking soda
1 #2 can crushed pineapple, drained
1 cup chopped nuts

Cream butter, sugars, eggs & vanilla. Add flour, baking soda & pineapple alternately. Add nuts. Mix well. Drop by teaspoon on greased cookie sheet. Bake @ 350 degrees for 10-12 minutes. Makes 5 dozen
Linda W. In Michigan

Here's a delicious recipe for tortellini soup. This came from a local radio station that publishes a cookbook each year. I always get lots of complements on this.

Tortellini Soup
1 pound Italian sweet sausage
1 cup coarsely chopped onion
2 cloves garlic, sliced
5 cups beef broth
1/2 cup water
1/2 cup white wine
1 cup thinly sliced carrots
2 cups chopped seeded tomatoes
8 ounce frozen meat or cheese tortellini
1/2 teaspoon basil
1/2 teaspoon oregano
1-8 ounce can pizza sauce
1&1/2 cup sliced zucchini
3 tablespoons chopped fresh parsley
1 medium green bell pepper, cut in 1/2 inch pieces
grated parmesan cheese

If sausage is in casings, remove & brown. Drain & leave1 tablespoon drippings in frying pan. Sauté onions & garlic in drippings. Add beef broth, water, tomatoes, carrots, basil, oregano, pizza sauce & sausage to a 5 quart Dutch oven or large kettle. Bring to a boil; then simmer 30 minutes uncovered. Skim off any fat. Stir in zucchini, tortellini, parsley & green pepper. Simmer for 40 minutes more. Top with parmesan cheese. Makes 8 servings.
I don't measure any of these ingredients anymore(1st time I made it I did). I use a 15 ounce can pizza sauce also. Just use your own judgment on amounts. The wine I use is white zinfandel; NOT a cooking wine. The wine can be omitted too if you like. It's good either way. I use canned diced tomatoes also. The parmesan cheese is optional. This is so yummy!! Hope you like it as much as I do. Enjoy!
Linda W. from Michigan

Hi everyone!
I just bought "bag liners" for the crock pot ( for easy clean up, as mine does not have a removeable inside ) - can I get some of your favorite crock pot recipes?
Thanks! Diana in RI

Re: To Tona in Bama: THANK-YOU SO MUCH, for all the wonderful recipes for FUDGE in the Sat.9/6/08 news-letter. I copied them all. Even tho I'm diabetic I enjoy making "good fudge" for giving away at Christmas & so forth. By the way could these recipes be made with the splenda??? It would cut down the sugar content to where maybe some diabetics with good control (as I am) could cheat once in a while.
Thanks again, Jennie NM>>

Jennie, the fudge should be just fine with Splenda or Splenda blend! I don't use regular sugar for anything any more, and have never found it to be a problem. Of course, some people find that Splenda has an aftertaste - -I am used to it, I guess. To me, sugar has the aftertaste :)

Chocolate Mint Crunch Brownies
1/4 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
5 ounces bittersweet chocolate (top-quality), broken in 10 pieces
4 tablespoons unsalted butter
3 eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream
4 ounces bittersweet chocolate (top quality), coarsely chopped (about 1/2 cup)

For Minty Frosting:
1 ½ cups sifted confectioners sugar
3-6 TB room temp unsalted
2-4 TB heavy cream
¾ ts peppermint extract
A drop or two of green coloring (optional)
About 20 +/- Oreo cookies with filling, coarsely chopped (plain or mint flavored Oreo’s)

To make the brownies:
Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan.

Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.

In an electric mixer mix eggs, sugar and vanilla on high until slightl y thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.

Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes.

To make the mint frosting: Beat until smooth 1 1/2 cups sifted powdered sugar, 3-6 TB soft butter, 2 TB heavy cream, and 3/4 teaspoon peppermint extract. Add a drop or two of green coloring, if desired. Spread filling evenly over the cookie layer, cover, and chill until firm, about one hour. (you can add more of less of the butter & cream as you wish—I like a thicker frosting so I use more butter, less cream). Add in the coarsely chopped Oreo’s and mix well. Then spread over brownies. If desired you can then add a layer of chocolate glaze: Melt 1 ounce of semisweet chocolate and 1 Tablespoon butter. Stir in 1/2 teaspoon vanilla. Drizzle over brownies. Best to chill the brownies to set before cutting.

Wonderful brownies, kicked up a couple knotches. For more info and pics please visit my food blog: http://vanillakitchen.blogspot.com/
Dawn - cape cod, ma

Carolina Pulled Pork Barbecue
Categories: Cajun, Pork, Barbeque
Yield: 1 Servings


This rub will help you mimic smoke in your home oven, but if you can, cook slowly over wood (hickory is preferred) at 180 to 200 degrees [F].

1 tablespoon canola oil

2 tablespoons molasses 1 pork butt (4 to 6 pounds), cut into 6 equal
pieces in a bowl

2 tablespoons salt
2 tablespoons brown sugar
1 tablespoon dark chili powder
½ teaspoon ground coriander
1 tablespoon ground pepper
2 tablespoons fresh thyme leaves chopped fine

Combine canola oil with molasses and coat the pork, then rub with the dry
spices. Roast on a rack at 275 to 300 degrees [F] until tender, around 2
to2 ½ hours. Check periodically with a fork until the meat is tender
enough to shred or pull. Let stand for 15 minutes before shredding. Note:
Meat should be cooked with all of the fat on it. Remove any excess fat
before chopping or shredding.

Dear Nancy:
I can not tell you how much I love getting your newsletter! I really look forward to it. I really need some help. Somehow, during a move last summer I lost my cookbook with all my hand written recipes in it. I still think its hiding in a box somewhere. I am look for a
recipe for fudge that i got from the back of a Land o Lakes butter box. The ingredients were, marshmallows, toll house chips, sweetened condensed milk and vanilla. I need the amounts. Can anyone help
Glenda

Hi Nancy and Nancylanders. We are off to the country fair in PA where my DH grew up. It is a real old fashioned country fair, and everyone comes home for it. Thought I better send in a few more easy, good TNT recipes now, since it will be a while before I will be on line again. The following recipes are all ones we love using chicken and Cream of Chicken soup.

Chicken and Dressing
(Serves 4 to 6)

4 or 6 chicken breast halves.
1 can Cr. of Chicken soup
1/2 cup milk
1 cup sour cream
Stove Top Stuffing ( prepare as directed on pkg.)

Place chicken breasts in a oven proof pan where they are laid out in a single layer. Mix soup, milk, and sour cream together in a bowl. Pour over chicken breast. Spread stuffing over top of chicken breasts and soup mixture. Bake at 350 for about 20 minutes,covered, then uncover and bake for 10 minutes or until chicken is done. (If the chicken breast are quite thick, I pound them thinner, so they cook faster)

Chicken and Bacon (Serves 4)
4 chicken breast halves
four slices of good country bacon
1 can cr. of chicken soup
1 cup sour cream

Wrap each chicken breast half with bacon with ends landing on one side, the side that goes down in the pan. You can stretch the bacon since it will shrink when cooked. Be sure chicken breasts are in single layer in pan. Mix soup (no milk) with sour cream and pour over chicken and bacon. Bake at 375,covered, for 30 minutes or until chicken in done.

Chicken Tarragon
Serves 4 (I think I have sent this one in before. A favorite of my kids)

4 Chicken breast halves
1 can Cr. of Chicken soup
1 to 2 T. fresh lemon juice ( fresh is best)
1 rounded T. of dried tarragon

Put chicken breasts in one layer in oven proof pan. Spread soup right from the can over the chicken. Sprinkle lemon juice over the soup, then sprinkle with the tarragon. Cover and bake at 375 for 30 minutes, uncover and bake for 10 minutes or until chicken is done. I often double the soup, juice and tarragon since we love the sauce over mashed potatoes.

Ginny Lee-upstate NY

Fiesta Slaw
Makes 10 servings.

5 Tbsp. fresh lime juice
3 Tbsp. reduced-fat mayonnaise
5 cloves garlic, finely minced
2 tsp. canned chipotle chilies, rinsed, drained and chopped
1 Tbsp. honey
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin
1 large yellow bell pepper, cut into thin strips
12 oz. jicama, peeled, cut into thin strips
1/3 cup (packed) fresh cilantro leaves, minced
Salt and freshly ground black pepper

Purée first 5 ingredients in a blender or food processor until dressing is smooth. Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.) Serve at room temperature. Nutritional Info Per Serving: Calories 42, Total Fat <1g, Sodium 42mg, Carbohydrate 9g, Protein <1g
Bobby

Dear Nancy,
I found a recipe for Pennsylvania Applesauce Bread that is almost identical to the Pennsylvania Bread recipe that was posted in the newsletter a while back.
The url is
http:www.virtualcities.com/ons/pa/b/pab58015.htm
Liz in Ks

To Kat In Riverview , Florida

Bourbon Steak Marinade
1/4 Cup Oil
1/4 Cup Bourbon
1 Tsp. Worcestershire Sauce
1 Heaping Tsp. Ginger
2 Tsp. Soy Sauce
1 Tsp. Garlic Powder
1 Tab. Brown Sugar

mix all of the above and pour over steak. cover and put in fridge for at least 4 hours or overnight. turn meat several times while marinating.
hope this is what you had in mind. olivia in ohio

Hi Nancy and welcome home! I'd like to share two recipes with everyone that we created just last night. Someone had been asking about easy Mexican recipes and I made these two dishes of Easy Enchiladas which came out great.

Easy Beef Enchiladas
1 bag frozen Beef Taquitos wrapped in corn tortillas
1 large can of mild enchilada sauce or red chile sauce
1 cup chopped onions
1 1/2 to 2 cups of monterey jack or cheddar cheese

Preheat oven to 350 degrees. Fill an aluminum pan with the taquitos in a single layer, filling in any spaces with pieced of taquitos if necessary. Sprinkle the onion over the taquitos then pour the enchilada sauce over the taquitos and sprinkle with cheese. Bake for 25 minutes or until cheese is melted and golden brown. Add optional toppings which are below.

Easy Chicken Enchiladas
1 bag frozen chicken taquitos in corn tortillas or chicken and cheese taquitos
1 large can of mild Green Chile enchilada sauce
1 cup chopped onions
1 1/2 to 2 cups Monterey jack or mexican-blended cheese
The directions are the same as for the Beef Enchiladas recipe
The optional toppings are sour cream, chopped scallions or green onions and whole or chopped black olives.

This would be a great dish to take to a potluck or church event. You can make several pans of these at the same time without a mess to clean up. If you like more spice, you can use a medium sauce but the mild sauce is really good. You can add the olives before or after you bake it but save the sour cream and green onions for use just before serving. I buy the largest boxes of taquitos available and whatever doesn't fit in the pan goes right back into the freezer for another meal. I made both recipes and served it with a can of heated refried beans topped Monterey jack cheese and tortilla chips on the side with a green salad with a bottled Caesar dressing.
Andee In Los Angeles

I tried this recipe today to marinade my chicken before grilling.

Marinade for Grilling
1/2 cup oil
2 tablespoon honey
2 tablespoon lime juice
1/2 teaspoon paprika

Place chicken and marinade in ziplock bag for 4-6 hours. Grill on electric grill or barbeque.

The sweetness of the honey comes through and is very good. This is a keeper.
Karen, SW Arkansas

I have these recipes that are really good. I don't remember where I got them but we enjoy them occasionally now that I have to watch my salt intake.
Rose Marie, in Freeborn, Mn.

Top Ramen Meat Loaf
Before opening, break up the noodles from one package of beef flavored noodle soup into small pieces.
Combine in a mixing bowl with the seasonings from the flavor packet:
1/4 cup chopped onion
1/4 cup chopped celery
3 Tlbs. chopped parsley
1 can (8oz.) tomato sauce
1/2 tsp. salt
2 beaten eggs

Stir together and mix in 1 1/2 lbs. lean ground beef. Shape into a firm loaf in a buttered loaf pan. Bake at 375 º F. for 50 to 60 minutes. Cool for 12 minutes before slicing. Makes 6 servings.

Asian Beef & Noodles
My Grandkids love this recipe:
1 1/4 lbs. ground beef
2 pkgs. Oriental Flavor Instant Ramen noodles
2 cups frozen vegetable mixture
1/4 tsp. ground ginger
2 Tbsp. thinly sliced green onion
In large skillet, brown ground beef over medium heat until no longer pink, breaking into 3/4 inch pieces.
Remove with slotted spoon, pour off drippings.
Season beef with one seasoning packet, set aside.
In same skillet, combine 2 cups water, vegetables, noodles, ginger, and remaining seasoning packet.
Bring to a boil. Reduce heat, cover, simmer 3 minutes until noodles are tender. Stir. Return beef and stir in green onions. Serves 4

Thai Beef Salad
For the Steak:
Marinate; Grill:
1 lb. flank steak
¼ cup low-sodium soy sauce
¼ cup rice vinegar
2 T. brown sugar
1 T. toasted sesame oil
For the Vinaigrette:
¼ cup fresh lime juice
2 T. fish sauce
2 T. brown sugar
1 T. fresh ginger, peeled, minced
1 t. chili garlic paste
1 t. peanut butter

For the salad:
2 pkgs. (3 oz. each) ramen noodles, cooked (without seasoning packets), drained, and tossed with 1 T. toasted sesame oil
1 cup fresh bean sprouts
1 cup cucumber; seeded, cut into half-moons
1 cup grape tomatoes, halved
¾ cup carrots, thinly sliced
¾ cup red bell pepper, seeded, diced
Garnish with:
¼ cup coarsely chopped mint
¼ cup coarsely chopped cilantro
2-3 T. dry roasted peanuts, chopped

Marinate the steak in soy sauce, vinegar, sugar, and oil for 1-2 hours, chilled. Combine lime juice, fish sauce, sugar, ginger, chili paste, and peanut butter for vinaigrette. Blend until smooth. Whisk in oil until emulsified; set aside.

Prepare noodles according to package directions (omitting seasoning packets). Drain (but do not rinse), toss with oil and set aside. Prepare vegetables and combine with noodles; prepare garnishes and set aside.

Pre-heat grill to high. Grill steak to medium-rare 3-4 minutes per side; allow meat to rest 5 minutes before carving. Thinly slice steak against the grain and on a bias, and add it to the vegetables. Toss salad with dressing (you may not need all of it) and transfer to a large serving platter. Garnish with herbs and peanuts. Serve at room temperature.

I am a diabetic of about 25 years, and these are 2 casseroles that I really like to make. I live alone, so generally make two 8 inch square pans of the cabbage lasagne, and freeze one for later.

Cabbage Lasagne
1-1/2 pound ground beef (I use a gr beef and sausage mix)
1 med to lg onion, chopped fine
1 green pepper, chopped fine
1 medium head cabbage, shredded (I use the cole slaw mix with carrots in it)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon oregano
1 26 ounce can spaghetti sauce
8 - 16 oz. shredded mozzarella cheese

Brown meat, onion, and green pepper.
Butter a 9 x 13-inch baking pan. Cover bottom with a thin layer of spaghetti sauce.

Layer 1/3 to 1/2 of each of the shredded cabbage, meat, sauce, and shredded cheese. Repeat layers, except for the last of the shredded cheese. Bake 350 degrees for approximately 45 - 60 minutes until abbage is tender. Top with the remaining shredded cheese and bake for an additional 15 minutes, until cheese is melted and browned.
Serves 6 - 8

Options:
Add 1 egg and 1/3 c grated parmesan cheese to a 24 ounce container of cottage cheese. Add in alternating with other layers. Can also add mushrooms to your personal taste. I try different sauces for different flavors too.

Cabbage Patch Stew
1 pound ground beef, browned and drained
2 medium onions, thinly sliced
1 1/2 cups cabbage, coarsely chopped
1/2 cup celery, chopped
1 - 16 oz can stewed tomatoes
1 - 15 1/2 oz can kidney beans, with liquid
1 cup water
1 tsp salt
1/4 tsp pepper
1-2 tsps chili powder

Brown and drain ground beef. Add onions, cabbage and celery. Cook and stir until vegetables are light brown. Stir in remaining ingredients. Heat to a boiling, and reduce heat.

Nancy; Thank you for the grat job you always do. You are indeed a blessing to us all.
Give the kitties a hug for me.
Barb S - Omaha NE

I have also made this with Chicken and beef, just change the Ramen flavor.
Kotton in MN

10 minute Pork Skillet
1 TBLS olive oil
3/4 # pork tenderloin strips ( have also used thinly sliced boneless chops)
2 pkgs Ramen Soup Mix Pork Flavor
1 1/2 cups water
1 red bell pepper chopped or combo of red & green or other colors 1 cup total
1 cup small broccoli flowerettes
4 green onions, sliced into 1" pieces
1 tbs chopped fresh parsley

Heat oil in a 12 " skillet, add pork cook 5 minutes or until no longer pink. Gently break apart noodles; stir noodles, flavor packs, water, peppers, broccoli and onions into the pork; bring to a boil. Cook 3-4 minutes until noodles are soft. Enjoy

Caramel Pecan Pie

Prep Time: 15 minutes
Cook Time: 50 to 55 minutes
Yield: 8 servings

1/2 cup Karo® Corn Syrup with real Brown Sugar or Karo® Light Corn Syrup
28 caramels
1/4 cup butter
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 eggs
1 cup pecan halves
9 inch unbaked pie crust

Preheat oven to 350°F. Heat Karo Corn Syrup with Real Brown Sugar, caramels and butter in a saucepan over low heat. Stir constantly until smooth. Combine sugar, salt, vanilla and eggs in a medium bowl. Gradually add caramel sauce mixture to egg mixture, stirring well. Stir in pecans, coating thoroughly. Pour pecan mixture into pie crust. Bake at 350°F for 50-55 minutes until puffed all over. Place pie on cooling rack. Cool to room temperature.
Stan in PA

The four-layer delight recipes have always fascinated me. In Fall 2004 a friend described to me a Lemon Delight dish. I put together a recipe of what she described and today (6-26-07) made it. I will definitely make it again. I have a collection of the Delight recipes on this site for past 2 or 3 years, but if anyone has a delight recipe (TNT), please tell us about it.

Lemon Delight

Crust:
1 cup pecans, chopped fine
1 cup flour
1 stick margarine, melted

Mix crust ingredients and press into 9x13-inch dish. Bake at 325 degrees for 20 to 25 minutes. Cool.

First layer:
1 cup powdered sugar
8 oz. cream cheese
1 cup Cool Whip
½ tsp vanilla
Mix and spread on crust.

Second layer: (may substitute another Lemon Cream filling)
2 eggs
1 can condensed milk
1/2 cup lemon juice
1/4 cup sugar

Beat the eggs and sugar; mix with the condensed milk and lemon juice. Spread on first layer.

Topping:
1 cup Cool Whip
Pecans, garnish (optional)
Finish by spreading Cool Whip and sprinkling pecans on top.
Peggy NELA

Chocolate Mousse Balls

16 oz Hershey chocolate bars, melted and cooled
1 (8 oz) container Cool Whip, thawed
Vanilla wafer crumbs, crushed walnuts, or Graham cracker crumbs

Stir together cooled chocolate and Cool Whip. Put into the refrigerator until set. Roll chilled mixture into balls. Roll into crushed cookie crumbs. Store in the refrigerator.
Makes 20 balls
Tona in Bama

Alabama White Barbecue Sauce
1 cup mayonnaise
3/4 cup white vinegar
1 tablespoons lemon juice
1 tablespoons black pepper
1 teaspoons sugar
1 teaspoons prepared horseradish
1 teaspoons salt

White Barbecue Sauce
2 cups Mayonnaise
2 Tablespoons Black Pepper
2 Tablespoons Salt
6 Teaspoons Lemon Juice
6 Teaspoons Vinegar
4 Tablespoons Sugar

Combine all ingredients. Mix Well. Makes 2 cups.
Mary

Cream Cheese Banana Nut Bread With Cinnamon Crisp Topping
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract

Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.

To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.

This is one of the most requested recipes from past newsletters.
Tona in Bama

Chocolate Bliss Cheesecake
18 Oreo Cookies, finely crushed (1-1/2 cups)
2 TBSP. butter or margarine, melted
3 PKG (8 OZ. each) cream cheese, softened
3/4 C sugar
1 TSP. vanilla
3 eggs
1 PKG (8 squares) semi-sweet baking chocolate, melted, cooled slightly

Heat oven to 325. mix crushed cookies and butter, press in bottom of 9-inch springform pan. Bake 10 minutes.

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Blend in melted chocolate. Pour over crust.

Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 12 servings.
Tona in Bama

Corn And Olive Spread

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
1 medium red bell pepper
1 (4 1/4 ounce) can chopped ripe olives, drained
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chilies, drained
Tortilla chips

Beat cream cheese and dressing mix in large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours to blend flavors. Serve with tortilla chips. YIELD: ABOUT 4 CUPS
Tona in Bama

Zucchini Bars
You won't believe it isn't apple!

6 to 8 cups peeled and sliced zucchini, seeds removed
2/3 cup lemon juice
1 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups flour
2 cups sugar
1/2 teaspoon salt
3 sticks butter or margarine
1 teaspoon cinnamon

Cook zucchini in lemon juice until tender. Add 1 cup sugar, nutmeg, and 1/2 teaspoon cinnamon. Let simmer for two minutes. While zucchini cooks, combine the flour, 2 cups sugar, salt, and margarine . Add 1/2 of the crumb mixture to the zucchini to thicken. Pat 1/2 of the remaining crumb mixture into a greased 9 x 13-inch pan. Bake at 375 degrees for 10 minutes. Spread zucchini evenly over crust. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini. Bake at 375 degrees for 30 to 40 minutes.
Tona in Bama

Shrimp Dip
From the 1970 edition of Southern Living's Our Best Recipes

2 (8 oz) packages cream cheese
1 (3 oz.) package cream cheese with chives
1 can cream of shrimp soup
1-1/2 cups chopped cooked shrimp
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 to 1 tsp. paprika
Salt & pepper to taste
3/4 to 1 cup mayonnaise
1 cup drained cooked crabmeat (optional)

Mix ingredients thoroughly in a large bowl and chill at least 2 hours before serving. Yield: 25-30 servings.
Tona in Bama

Old-Fashioned Alabama Tea Cakes
1 c. granulated sugar
1 egg
1/3 c. buttermilk
1/2 stick butter
1 tsp. flavoring
2 c. self-rising flour, sifted

Thoroughly cream the butter and sugar. Add egg and vanilla; beat until light and fluffy. Stir in buttermilk and blend flour into creamed mixture. Mix well. Work to soft dough. On lightly floured surface, roll out thinly and cut as desired. Place on greased cookie sheet, 1 to 2-inches apart. Bake at 350 degrees for about 8 to 10 minutes or until golden brown.

Note: Dough may be chilled until ready for use. In fact, chilling for at least an hour makes it easier to roll out the dough without using unnecessary flour.
Tona in Bama

12th Street Cantina Chipotle Maple Barbecue Sauce

2 tablespoons vegetable oil
1 medium onion, diced
4 cloves garlic, peeled, minced
1 cup ancho chili puree
1 cup New Mexican chili puree
5 cups tomato puree
6 tablespoons pure maple syrup
2 tablespoons chipotle chili puree
3 tablespoons minced cilantro
1 teaspoon Mexican oregano
1 teaspoon salt or to taste

In skillet, heat oil; sauté onion and garlic 5 minutes. Add ancho and
New Mexican chile purees; cook 5 minutes more. Add tomato puree, maple syrup and chipotle puree; simmer for 20 minutes. Add cilantro, oregano and salt to taste. Use as dip or salsa, or as marinade or basting sauce for chicken or pork.

Makes about 1 quart.
Tona in Bama

Old Alligator Grill Cajun Kisses
Old Alligator Grill - Austin, Texas

8 fresh jalapeno peppers
8 medium size shrimp, peeled, deveined and cooked
Monterey jack or mozzarella cheese
8 strips bacon
Sour cream

Cut tops off of jalapeno peppers and remove seeds.

Stuff pepper first with small amount of cheese, then one shrimp and then fill remainder with more cheese. Wrap pepper with a strip of bacon, using a wooden pick to secure in place. Place each "kiss" on a broiler pan. Broil until bacon is crispy. Drain on a paper towel and serve on plate with sour cream for the dipping.
Tona in Bama

White Chocolate Cherry Pie-

1 small package sugar free vanilla cook and serve pudding mix
1 small package sugar free cherry gelatin
1 small package sugar free white chocolate pudding mix
1-1/2 cups water
16 oz. tart red cherries, frozen and thawed or canned, reserving juice
6 oz. chocolate pie crust
1/2 cup cool whip free, topping
2/3 cup dry milk powder
2 tbsp. mini chocolate chips

Drain the cherries and reserve 1/2 cup of the liquid. In a medium sauce pan, combine the vanilla pudding mix, gelatin powder, 1/2 cup water and the cherry juice. Stir in the cherries and cook over medium heat until thickened. Remove from heat and cool on a rack for 15 minutes, stirring occasionally. Reserve 1/2 cup of the filling and pour the rest into the crust. In a large bowl, combine the white chocolate pudding mix, milk powder and the rest of the water. Mix well and blend in the cool whip. Spread over the cherry filling. Drop the reserved cherry filling over the top. Sprinkle with chocolate chips. Chill and cut into 8 servings.
Mariann in Michigan

Apple Phyllo Kisses
1 c Finely chopped cooking apples
1 t Lemon juice
1/4 c Grated cheddar cheese
1 tb Minced fresh chives
4 Phyllo dough sheets
1 1/2 tb Melted butter

In a small bowl, combine apples, lemon juice, cheddar cheese, and chives. Set aside. Preheat oven to 375' F. Cut each sheet of phyllo in half lengthwise and into fourths crosswise, forming 32 6 x 4-inch squares. Lay 1 square of phyllo on a sheet of waxed paper. Brush lightly with melted butter. Repeat with 3 more squares of phyllo. Place 2 tablespoons of filling in center. Bring up opposite corners of
square and pinch to form a "kiss". Repeat with remaining phyllo. (You should have 8 filled pastries) Transfer to lightly buttered baking sheet. Bake for 15 to 20 minutes, or until golden brown. Serve warm.
Tona in Bama

Country Style Ribs
2 1/2 to 3 lbs. Boneless pork country style ribs
1 bottle barbecue sauce (12 oz)
2 canned chipotle Chiles in adobo sauce, finely chopped
2 T. Cornstarch
2 T. Cold water

Place ribs in a 4 to 5 quart slow cooker. In a medium bowl, combine barbecue sauce and chipotle Chiles in adobo sauce. Pour over ribs in cooker. Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. Transfer ribs to a serving platter, reserving cooking liquid. Cover ribs to keep warm. If using low heat setting, turn to high heat setting. Combine cornstarch and water in a small bowl. Stir into liquid in cooker. Cover and cook 15 minutes more or until thickened. Serve with sauce. Makes 8 servings.
Sue

Zucchini Quesadillas
2 tablespoons olive oil
1 medium zucchini, shredded
1/2 yellow or red bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, seeded and chopped
juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce, optional
4 whole wheat or white flour tortillas, 8 inch diameter
2 tablespoons toasted pine nuts
2 cups Monterey Jack cheese, shredded

Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes or until all the vegetables are soft. Stir in the cilantro, salt and black pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce if using. Spread one fourth of the zucchini mixture evenly one half of each tortilla. Sprinkle each with 1 1/2 teaspoons pine nuts and one fourth of the cheese. Fold the tortillas in half. In a large skillet over medium low heat, cook the quesadillas for 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and top with generous amounts of the tomato mixture. Makes 4 servings
Sue

Zucchini and Squash Casserole
2 med. zucchini, sliced
2 med. squash, sliced
1 lg. onion sliced into rings and separated
2 to 3 cups shredded cheddar cheese

Spray casserole dish with Pam. Layer 1/2 of each of the above listed ingredients in order listed, then repeat. Bake in 350 degrees oven or in microwave on High until vegetables are tender. (Approximately 1/2 hour in oven or 15 to 20 minutes in microwave). Once cooked, if desired, broil for a couple of minutes to lightly brown top.
Serves 4.
Sue

Pan-Fried Potatoes and Zucchini
6 medium-sized potatoes
2 medium-sized zucchini (about 10 ounces each)
2 TB oil
1/2 tsp salt
1/4 tsp pepper

Cut unpeeled potatoes and zucchini into 1-inch chunks. In a large skilled, over medium-high heat, in hot oil, cook potatoes until golden brown, turning them occasionally, about 5 minutes. Reduce heat to medium-low; cover and cook 10 minutes or until potatoes are almost tender. Remove cover; increase heat to medium-high;
add zucchini, salt and pepper. Cook until potatoes are tender and zucchini are tender-crisp and lightly browned, turning vegetables occasionally.
Serves 4.