Thought for the Day
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Wishing everyone here a very Merry Christmas and a New Year filled with much
love and happiness.
Many blessings
Ellen (butterflydreams)
Cranberry Cake
1 cup sugar
2 Tbs melted butter
1 egg, beaten
1/2 cup milk
2 cup flour
1/4 tsp salt
2 tsp baking soda
2 cups fresh cranberries, cut in half
Mix in order given. Put in a lightly greased 8 or 9 inch pan. Bake at 350
degrees for 30 minutes.
Sauce
1 cup sugar
1/2 cup butter or margarine
1/2 cup unwhipped whipping cream
Mix and heat over medium heat for 10-15 minutes, stirring frequently. Serve hot
over cake.
Cranberry Cobbler
1 box (2 layer) yellow cake mix
1 (21 oz) peach pie filling
1 (16 oz) can whole cranberry sauce
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup butter or margarine; softened
1/2 c. chopped nuts
Combine peach pie filling and cranberry sauce in ungreased 13x9" pan.
Combine dry cake mix, cinnamon, and nutmeg in bowl. Cut in butter with pastry
blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350
degrees for 45 to 50 minutes or until
golden brown. Serve with vanilla ice cream or whipped cream
Cranberry Cookies
3 cups all-purpose flour
1 teaspoon baking powder
? teaspoon baking soda
? teaspoon salt
? cup butter or margarine
1 cup granulated sugar
1 cup light brown sugar
1 egg
? cup milk
2 tablespoons lemon juice
3 cups fresh or frozen cranberries, chopped or ground
1 cup chopped walnuts
Preheat oven to 375?. Measure flour, baking powder, soda, and salt into a bowl;
stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy;
beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time,
until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfuls,
about 1" apart, onto greased cookie sheets. Bake 15 minutes, or until firm and
golden. Watch to make sure bottoms don't get overdone, especially when using
dark pans. Remove from cookie sheets to wire racks; cool. Yield: about 8 dozen.
Cranberry Crumb Bars
1-1/2 c. flour
1/3 c. powder sugar
3/4 c. cold butter
Filling
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 c. lemon juice
2 Tbsp. cornstarch
1 Tbsp. brown sugar
1 can (16 oz..) whole-berry cranberry sauce
Topping
1/3 c. flour
2 Tbsp. brown sugar
1/4 c. cold butter
3/4 c. finely chopped walnuts
In a sm. bowl, combine flour & powder sugar' cut in the butter until crumbly.
Press into a greased 13" X 9 " X 2" baking dish. Bake at 350 F. for 15-20 min.
of until edges are lightly browned. Reduce heat to 325 F. In a mixing bowl, beat
cream cheese until smooth. Add milk & lemon juice; mix well. Pour over crust. In
a bowl, combine the cornstarch & brown sugar. Stir in the cranberry sauce until
combine. Spoon over cream cheese layer. For topping, combine the flour & brown
sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling. Bake at
325 F. for 40-45 min. or until
topping is golden brown. Cool on a wire rack. Cover & chill for 3 hr. before
cutting. Yield 12-15 servings.
Cranberry Muffins
Measure into large bowl:
2 cups flour
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
Stir thoroughly & make well in center.
In separate bowl beat 2 eggs til frothy, and add:
1/4 cup oil
1/2 cup milk
1 cup whole cranberry sauce
Mix thoroughly and add to dry ingredients. Stir just til moistened. Fill greased
muffin tins 3/4 full. Bake at 400 deg. F. for 20 - 25 mins. Makes 18 to 24
muffins.
Topping: Brush hot cooked muffin tops with melted butter, sprinkle with
granulated sugar (I have used cinnamon sugar).
CRANBERRY SALAD
1 cup fresh cranberries
1 cup sugar
1 large jar Royal sweet cherries
1 cup mandarin oranges
1/2 cup walnuts, chopped
1 1/2 cups whipping cream
2 tbsp. sugar
1 cup mini marshmallows
Grind cranberries and mix in 1 cup sugar. Let this sit overnight in
refrigerator. In the morning, drain off the juice and then add cherries, oranges
and nuts. Whip the whipping cream slowly, adding the 2 tablespoons sugar. Fold
whipping cream and marshmallows into fruit mixture. Refrigerate for 1 hour
before serving.
Heather
Nancy, I wish to say to Doris, S. Indiana I know that you son enjoyed
something from home since he is thousands of miles away. What suggestion did you
finally decide to use to ship them, popcorn, peanuts or what? Nancy in
Indianapolis we have a radio station that All Oldies All The Time and the call
letters are WGLD. They have a DJ and he enjoys eating and his persons name is
Scott Records Roddy and he has 2 recipes that I thought that the people might
like.
Sinful Cheesy Potatoes!
Thanks to Ruth Ellen Dixx-Dobyne at Ruth Ellen's for this one. This is AWESOME!
(Just don't eat for a week after!)
1 pound Velveeta, 2 cups real mayo, 1 pound bacon (fried and crumbled)
In a microwave safe bowl, melt Velveeta in microwave, then add mayo and bacon to
Velveeta. In a larger bowl place one large package of frozen hash browns, add
cheese mixture to frozen hash browns, mix thoroughly. Pour mixture in large
baking dish or pan, pepper the top (optional). Bake at 350 for 45 minutes to 1
hour.
Another recipe from the same person and radio station.
Libby's white Chocolate Peppermint Crunch Candy
Peppermint Crunch Candy
1 pound of white "chocolate" (available at Cake Create or other cake/candy
making supply stores), 1/3 pound of red and green peppermint crunch candy (also
available at Cake Create)
Melt white chocolate in a double boiler over low heat until melted. Stir in
peppermint crunch candy and spread to desired thickness on waxed paper. Cool at
room temperature until firm. Break apart into pieces of desired size and enjoy!
I wish Nancy, Nancy family, and Nancy recipe family a very Merry Christmas and a
Happy New Year's.
Susie Indy
Great Family Christmas Present
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I wish you, Nancy and certainly Siggy and all you wonderful cooks who have
given me so many great recipes, a very merry Christmas and a Happy and healthy
New Year. My husband says we'll be somewhere else besides this earth before I
have a chance to use all of my recipes. You all just make me feel good. Thanks
everyone.
Phyllis in Phoenix
My family insists that the only 'dressing' that tastes right is Miracle Whip.
Jean Lockwood
Hi,
I am looking for recipes for Oatmeal Raisin Cookies and Oatmeal Cookies.
Lauren
Hi Nancy,
I believe in the December 15, newsletter, Connie from Texas was looking for a
site to send and receive a free Santa Letter.
I found one this morning and we sent one to Santa free. Now after that, we had
the option to view a letter from Santa on our screen or receive one from him in
our email box. We chose to receive it in the email as my Grand daughter has her
own email address ( with parental controls of course). Don?t know how good it
will be have not received it yet. I paid for one that should come in the mail
back two months ago and as yet have not received it so hopefully I will get that
one soon. Here is the website for Connie and all and I do hope it will help
Free Santa's Letter
Cindy in Mississippi
Happy Holidays all. This is a Pretzel Salad recipe that Cindy was looking for
on Dec. 15.
CRUST
2 cups crushed pretzel sticks
3/4 cup melted margarine
3 Tbs. sugar
FILLING
1 - 8 oz. pk. cream cheese
1 cup sugar
1 sm. pkg. prepared Dream Whip
2 - 3 oz. pk. strawberry Jell-O
2 cups boiling water
2 - 10 oz. pk. of frozen strawberries, partially thawed.
Mix crust ingredients and press on bottom of 9 x 13 pan. Bake at 350 for 9
minutes. Cool.
Cream the cream cheese and 1 cup sugar. Fold in Dream Whip. Spread on crust and
chill. Dissolve the strawberry Jell-O in boiling water. Add strawberries. Chill
until partially set. Spread over cream mixture. Chill several hours and serve.
Enjoy - from Barb of La Porte, IN
Linda was looking for a cookie that either she or her friends old German
grandma used to make, it was yesterdays newsletter. Dipped in marshmallow and
some other things..sorry
Lynnette from NY
This is to Cookie in Texas. Thank you for your response to the colored
marshmallows. I did find them at Walmart. They are adorable. They are red and
green stars and bells. I made the cuttest christmas candy recipe out of them
which I will put in the newsletter this week.
Thanks again, Jackie in KC
In the December 15th issue Sandy was looking for a frozen fruit salad.
Perhaps this will do for the holidays.
Julia in GA.
Frozen Fruitcake Salad
1 cup sour cream
2 Tblsp. Cool whip
1/2 cup sugar
2 Tblsp. lemon juice
1 tsp. vanilla
13 oz. crushed pineapple, drained
2 bananas; diced
8 oz. candied red cherries, chopped
8 oz. candied green cherries, chopped
1/2 cup toasted pecans
Mix all ingredients well, turn into a mold and freeze. Remove from freezer, let
stand 10 minutes and unmold.
I am looking for a recipe for Baked Overnight French Toast. I would like a
recipe that will not get soggy. I have heard several nightmare stories about
this particular dish. Does anyone have any ideas? I usually have Christmas
Breakfast and this seems like a time saver. Thanks everyone for looking.
Lisa Anders-Union Bridge, MD
Thanks to whoever sent in the caramel cups recipe. This list never
disappoints. You're all great, especially you, Nancy, for doing it all!
Christmas Hugs to Siggy from Dobby & Winky.
Laura L
Hi, this is for Monica who in the Dec. 15 newsletter requested a recipe for
Maple Fudge. This one is my mom's and I absolutely love it. I'm not sure where
she got it from.
Hope this helps. Jaylene -- Canada
Maple Nut Fudge
1/2 cup butter or margarine
1 cup brown sugar
1/4 cup milk
1/2 tsp. maple flavoring
1 3/4 cup icing sugar
1/2 cup nuts (optional)
Melt margarine. Stir in brown sugar. Cook 2 minutes. Add milk. Bring to boil.
Cook until sugar melts.
Remove from heat and beat in remaining ingredients. Put in greased 8x8 pan.
This is pretty easy and if for some reason the fudge doesn't set, you can just
scrape it back into a pan and cook it again! Speaking from experience on that
one!
Hi Nancy! This is for Cindy (Dec. 15) who was looking for a recipe that seems
to fit this "bill". It is easy and wonderful! Have a great Holiday everyone!
Marilyn
Pretzel Salad
2 Cups pretzels, crushed
3/4 Cup butter or margarine, melted
1 Tablespoon sugar
8 Ounces cream cheese
1 Cup sugar
2 Cups frozen non-dairy topping
2 Small boxes, 3 oz. each, strawberry Jell-O
2 Cups boiling water
2- 10 Oz. packages frozen strawberries (not thawed!)
Mix the pretzels, butter and 1 t. Sugar together and press into the bottom of a
9x12 baking dish or pan. Bake in preheated 400 oven for 8
Cool. Mix the cream cheese, 1 cup sugar and topping together and spread on
cooled crust. Dissolve the Jell-O in the boiling water and add the strawberries.
Pour the mixture over the cheese layer and chill until firm.
For Brenda - Minnesota 12/16/04 - Easy Divinity
In the market, in baking section where the frosting/icing cans are, look for
Betty Crocker Home Style Frosting Mix Fluffy White, fat free - comes in a blue
box. On the back side is a recipe for Easy Divinity. You can omit the 1 cup of
nuts. I use this all the time for Divinity - spoon it out on waxed paper on a
wire rack. Let set out overnight, then turn over and let set again until firmed
up. Be sure to start the directions in a SMALL bowl otherwise, you won't get the
stiff peaks. Good luck!
LaVerne - Alabama
Help I thought I saved the Oreo cookie, cream cheese, candy recipe. It was
posted not to long ago. You crush the Oreo and add the cream cheese make into
balls and dip into almond bark. I just need to know the exact ingredients.
Thanks .
Debbie in Nebr.
Comment:
The Bon Bons using the Oreo cookies are in the
December 16th Newsletter.
This is for Susan Studdard who requested a substitute for COOL WHIP in the
December 15 newsletter. HTH Diane in Milwaukee
MOCK COOL WHIP
Yield: 6 Servings
1/2 c Skim milk
1/2 c Nonfat dry milk powder
1/8 ts Cream of tartar
4 ts Lemon juice
2 ts Sugar (opt)
1/2 ts Vanilla (opt)
From: Reader's Digest's "Great Recipes for Good Health" Calories: 5 cal. per
tbsp.
Put the skim milk in a small metal bowl, set in freezer, and let stand just
until ice crystals begin to form (about 15 minutes).
Remove from the freezer and add the dry milk powder and cream of tartar. With
hand electric mixer, whip the mixture at high until foamy.
Beat in 1 tsp. lemon juice and continue beating until the mixture begins to
thicken. Beat in another tsp of lemon juice and if desired, the sugar, and
continue beating until the mixture peaks softly. Add the remaining 2 tsp lemon
juice and continue whipping to stiff peaks. Fold in vanilla (if desired), and
serve immediately as a dessert topping or however you use Cool Whip.
Hi Nancy,
Happy holidays to everyone. Brenda asked for a corn bread recipe on December 15.
This one is delicious. The friend, who gave it to me, calls it dessert corn
bread.
Vicki in Florida
Deluxe Corn Bread
3 boxes Jiffy corn bread mix
3 eggs
1 c. milk
1 c. sour cream
1/4 c. sugar
1 can (16 oz.) cream corn
1 stick butter or margarine
Melt butter in a 9"x13" pan. Mix all other ingredients in a large bowl and pour
over the melted butter in the pan. Do not stir. B ake at 350 degrees for 45
minutes to 1 hour until top is golden brown. From Southern Living Favorites
Hi and how is everyone? For Boots in Va. in dec.15.2004 newsletter go to
start, all programs, Microsoft works task launcher, templates, letters and
labels, labels gives you to choose from and click open to to edit and fill in
the name. This is for Windows XP home edition and should work. I just checked it
on my computer to be sure of the steps.
For Brenda who wonted a cornbread recipe with whole kernel corn.
Jackie
Mexican Style Jalapeno Cornbread
2 eggs
1-1/2 cups shredded cheddar cheese
1 (8 oz.) can whole kernel corn 1/2 cup all-purpose flour
1/2 tsp. baking soda
1/4 cup corn oil
1/4 cup buttermilk
1 large onion chopped
1 cup cornmeal
2 tsp. baking powder
1/8 tsp. salt
Preheat oven to 350 degrees; grease an 8 inch square baking dish or cast iron
skillet. In a small bowl beat eggs; mix in corn oil and buttermilk. Stir in 1
cup shredder cheese, corn, onion, and jalapenos. In a large bowl , whisk
together cornmeal, flour, baking powder, baking soda, and salt. Stir the egg
mixture into the dry ingredients and mix well. Pour batter into prepared pan and
sprinkle remaining cheese on top. Bake for 30 to 35 minutes until center is set
and top is golden brown
Great With Chili
1 box Jiffy corn muffin mix (12 oz.)
1 (8 0z.) can creamed corn
1 (8 oz.) can whole kernel corn, drained
8 0z. sour cream
2 eggs
1 stick of soft butter or margarine
Mix together and bake in a greased 7 by 11 inch baking dish at 350 to 375
degrees for 45 minutes.
Hi Nancy,
Happy holidays to everyone. Brenda asked for a corn bread recipe on December 15.
This one is delicious. The friend, who gave it to me, calls it dessert corn
bread.
Vicki in Florida
Deluxe Corn Bread
3 boxes Jiffy corn bread mix
3 eggs
1 c. milk
1 c. sour cream
1/4 c. sugar
1 can (16 oz.) cream corn
1 stick butter or margarine
Melt butter in a 9"x13" pan. Mix all other ingredients in a large bowl and pour
over the melted butter in the pan. Do not stir. B ake at 350 degrees for 45
minutes to 1 hour until top is golden brown. From Southern Living Favorites
In the December 15th newsletter Laura was requesting a recipe for Caramel
Cups. I replied and submitted the recipe, but I neglected to mention the
quantity. The recipe makes 2 dozen. Sorry about that. Hope the recipe is what
she was looking for.
Sunshine in South Texas
This is for the lady asking in the 12/16/2004 newsletter for a no-cook cookie
using oats, peanut butter, etc. Here is the one I use. Connie in TX'
Skillet Cookies
2 c. sugar
1 stick butter
1/3-1/2 c. milk
3-4 T. cocoa
Boil one minute in skillet.
Add:
1/2 c. peanut butter
1 t. vanilla
3 c. oatmeal (regular)
Mix well; drop by teaspoon on waxed paper. Enjoy
Thanks to everyone who sent links for sites to free letters from Santa. Connie
in TX
I wish you, Nancy and certainly Siggy and all you wonderful cooks who have
given me so many great recipes, a very merry Christmas and a Happy and healthy
New Year. My husband says we'll be somewhere else besides this earth before I
have a chance to use all of my recipes. You all just make me feel good. Thanks
everyone.
Phyllis in Phoenix
This was a favorite recipe of my Aunt Tootsie's. Hope ya'll enjoy it as much
as everyone in our family does throughout the year.
Jane Ann in Alabama
Delicious Cabbage
1 head of cabbage, cut up
1 onion, chopped
1 bell pepper, chopped
1 tomato, chopped or a can of crushed tomatoes
1 Tablespoon oleo
1 Tablespoon sugar
1/4 cup water
Salt and pepper
Put all of this in a pot. When it starts to boil turn down to simmer, stir and
cover with a lid. I have left the bell pepper out and added a can of Ro-tel
instead of the fresh tomato or can of crushed tomatoes. I usually use diet oleo
and Splenda and it always comes out delicious. Good with purple hull,
black-eyed, or Crowder peas and cornbread. Now that's good eating!
This is in respond to Cindy's letter in Dec.16th newsletter. It's a small
world huh Cindy? Thank you for letting me know about your mom and that we have
same name as well as having the same punch recipe.
This is the best punch recipe I've ever tried. Merry Christmas to you, Nancy and
all the newsletter readers. Thank you Nancy for giving us this great newsletter
every day.
God's Blessing for the holiday's and the coming New Year!
Helen in Mississippi
Thank you, Alis in Washington for the help with the Oreo Bon Bons. Not
exactly like the one I had, but close enough. Thanks and Merry Christmas
Val
I am hoping someone out there can help me with this. I got a recipe off of a
TV program for Almond Roca and it calls for 1 pound of sugar, I don't have a
scale so I was wondering if anyone knew how much that is using measuring cups.
Thanks for all the wonderful recipes and you all have a nice holiday.
Nell from California
For Peg L. Clifton Springs, NY . This is the only Splenda fudge recipe I
have. I hope it helps.
Judy in Cocoa, FL
PEANUT BUTTER CHOCOLATE FUDGE
1/2 lb cream cheese -- 250 grams
1/4 cup Splenda -- or other sweetener
1 oz unsweetened chocolate -- 30 grams
1/4 cup heavy cream
1 tsp peanut butter
Melt the cream cheese and peanut butter in microwave for approx 2 minutes.
[stopping and stirring at 1 minute intervals.} Melt chocolate in separate bowl
until creamy. Combine chocolate with cream cheese mixture and whisk in sweetener
and cream. Pour into buttered or spray non stick, glass pan and chill at least 4
hours. Cut into squares and enjoy. This recipe yields a more "gooey" fudge that
traditional fudge, but if you want more uniform squares, place pan in freezer
for 30 minutes before cutting.} Betty Freeze
16 Servings Per Serving (excluding unknown items): 74 Calories; 7 g Fat (87.2%
calories from fat); 1 g Protein; 1 g Carbohydrate; trace Dietary Fiber; 21 mg
Cholesterol; 45 mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat
Milk; 1 1/2 Fat.
I want to thank everyone that sent in the punch recipes. They all sound good.
I will fix one Christmas Eve & then one for Christmas Day.
I don't know why I haven't gotten my newsletters since Sunday. I just pulled
up the last 4 days from Sunday's newsletter. I don't have a Spam thing for it to
go in. This is the first time in years I'm not getting it.
Joyce in Graham
Hi Everyone, I wrote a couple of weeks back asking if anybody had a recipe
for petit fours, if no one has a recipe do you know of any webs sites that may
have one? I looked on the Martha Stewart wed site and I couldn't find one, I'm
really surprised that I'm having so much trouble finding one, I was thinking
that maybe just a cake recipe, and then make petit fours from that, but I'm not
sure that a regular cake has the right consistency, can anybody help or does
anybody have a link? Thank you so much Cindy in Rochester NY
Hi Nancy,
I enjoy your newsletter very much. I have gotten quite a few great recipes
already.
Brenda in Minnesota wanted an easy divinity recipe. I have just what the doctor
ordered.
This is very easy and very good.
Can't Fail Divinity
1 (7 oz) jar marshmallow cr?e
2 cups sugar
pinch of salt
1/2 cup water
1 tsp vanilla
nuts
Place marshmallow cr?e in medium to large bowl. Boil sugar, salt and water
until it reaches soft ball stage. Pour over marshmallow cr?e and beat until
slightly stiff peaks form. Add vanilla and nuts.
Pour in waxed lined 9 inch pan or drop on waxed paper.
from Doris in Oklahoma
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
