Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

Our  Recipe Message Board
Top 100 Recipe Sites 

E-Cookbook Library (Lifetime Membership $19.97)
100s of cookbooks in PDF format.

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to another page or site.

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

This recipe came from our website.
Dennis Weaver, www.preparedpantry.com

Neapolitan Cookies and More
You can tell that we had fun with these cookies. We made Neapolitan Cookies?but with one part chocolate, one part almond, and one part cherry?but think of it as a method, not a recipe. By changing flavors and colors, you can make any combination you desire. Use your imagination. Make circles, stripes, swirls, or squares.

These make great kids cookies, great holiday cookies, and great party cookies.

How to Make Neapolitan Cookies

You can make a variety of shapes, colors, and flavors with this basic recipe--from shamrocks to Christmas cookies. In the accompanying pictures, we made tri-colored cookies with chocolate, almond, and cherry doughs.

3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 1/3 cups sugar
2 large eggs

2 ounces unsweetened chocolate (optional)
flavors and extracts (your choice)
food colors (your choice)

1. In a medium bowl, whisk the flour, baking powder, and salt together.
2. Cream the butter and sugar together. Add the eggs, one at a time, beating until smooth. Continue beating until the mixture is light and fluffy. Add the dry ingredients in two parts, mixing after each. Mix just until combined.
3. Divide the dough into two, three, or four parts depending on how many different doughs you choose to make.

For the chocolate dough:
For one half of the dough, melt two ounces of chocolate. For one fourth of the dough, melt one ounce of chocolate. While still warm, work the chocolate into the dough until uniform.

For flavored and colored doughs:

Add four or five drops of food coloring in each one fourth or one third part. Add 1 teaspoon vanilla, 1 teaspoon almond, 1/4 teaspoon peppermint, 1 teaspoon cherry, 1 teaspoon strawberry, or other extracts to the dough and mix in.

4. Form the dough into cylinders, squares, or layers?a separate color or flavor for each. Refrigerate until firm.
5. Cut the dough into 1/4-inch thick slices. To form the cloverleaf shape shown, cut each colored cylinder separately but gently press the different colored discs together on the cookie sheet. Bake on ungreased cookies sheets at 350 degrees for ten to twelve minutes or until the cookies are nearly firmed and very lightly browned. Do not over bake. Cool on wire racks.

Baker?s note: Nuts or fruit can be added to these cookies. Maraschino cherry pieces could be added to the pink dough and almond bits to the almond dough.

Baker?s note: It?s easy to shape refrigerator cookies with waxed paper. To make true checkerboard cookies, you need four layers?not three. Make a rectangle with four layers. Then cut the rectangle longitudinally into four new layers. Layer them back together so that the colors alternate and cut slices across the rectangle. (It?s easier to do than to describe.)
Prepared Pantry
Resubmitted by Chris NM
Print this Recipe

Top 100 Recipe Sites 

Hi everyone
This is regard to the Pork chop green bean casserole.
Someone else asked same question and I never did see answer. What do we do with the potatoes??
Thanks. Ella in CA

Several years ago, visiting a friend in Chicago, we went to a bagel shop for breakfast - a rare treat for someone from a small WI town - and I had a toasted bagel with jalape? cream cheese on top. I loved it. I have tried to reinvent it over the years and have never even come close. It occurred
to me that someone on this wonderful list of wise cooks might be able to help me with this.
Eve in WI

Nancy,
I would like to thank Karen in Wisconsin and Laura in CT for their help in locating online spices that I can purchase (www.bulkfoods.com and www.penzeys.com. I really appreciate the help and input. I would also like to thank Eina in MA and JL in South Jersey for their opinions on the NuWave oven. I think I might purchase one in the next few months and I'll let you know how I like it.

This newsletter is the best because of the wonderful people who participate and the awesome editor and assistant. Long may you live!
M in La.

Nancy I sent this twice because I made a mistake in the first one and also forgot to sign it. Hopefully you can discard the first one. Thank you....you're the best!

To Rosemarie in rural Kansa City.....I did a search for your Jalapeno Biscotti and didn't find anything, so then I went to Bing.com and tried there. I didn't find the exact cookie you are looking for, but I think the one I did find MIGHT work. It calls for dried cranberries but I think you should be able to substitute your jalapenos for them.
Here's the recipe:

This savory biscotti is best served with cream cheese and a dab of jalapeno jelly adds a sweet-hot
kick.

Cranberry Pepper Biscotti

1 3/4 c. all purpose flour
1c. dried cranberries
1/2 c. coarse chopped walnuts
1 tsp coarse ground pepper
1/2 t. baking powder
1/8 t. salt
1/4 c. butter, softened
1/2 c. sugar
2 large eggs

Preheat oven to 350. Put first 6 ingredients into a large bowl. Stir. Make a well in center. Cream butter and sugar in a medium bowl. Add eggs 1 at a time, beating well after each one. Add to flour mixture. Stir until a soft dough forms. Turn out onto a floured surface and knead 6 times.

Divide dough in half. Shape each half into 8 inch long log. Place logs onto a greased baking sheet about 3 inches apart. flatten logs slightly to 3/4 inch thickness. Bake for about 25 minutes until edges are golden.. Remove from oven (reduce temp. to 275) and let cool for 10 minutes. Using a serrated knife, cut logs diagonally into 1/2 inch slices. Arrange, cut side down, on greased baking
sheet. Bake for about 20 minutes until bottoms are golden. Turn slices over. Turn oven off. Let stand in oven for about 30 minutes until dry and crisp. Makes about 2 dozen biscotti.
Not TNT
Barb in San Diego
Print this Recipe

Hi Nancy,
Avon is holding a photo contest posted to a website, where each vote cast will create a donation of $2 to their paint-it-pink foundation benefiting Breast Cancer organizations across Canada (up to $500,000). I'm requesting that members go to www.paintitpinkcanada.com to vote for their favorite picture. Post your own photo if you like, but please vote (you can vote once per day until
the contest ends 09/30).
Thank you Nancy for your help!
Fran in Ontario

Thanks so much to Chris in NM for the Dutch Apple Pie recipe. I printed a copy for my daughter and I'm sure she will be very happy.
Thanks from Grandma O in Illinois

Several members have commented on getting rid of the pain from working with hot peppers. I live in southern NM ? close to Mexico ? and we use hot peppers a lot. I always use rubber or latex gloves while working with them. Never touch any part of bare skin or rub your eyes while working
with peppers! Oh ? I always remove the seeds inside those little hot things as they contain a lot of the hotness! Of course if you like your food hot, leave the seeds, but always get rid of the white ribbing inside the peppers; this also goes for bell peppers. I have never had a problem by using the
gloves. I toss them after using them, too.
Chris in NM 

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Anne in Fl, I am sorry I didn?t mention the potatoes! I sliced them ? raw ? and laid them on the bottom of the baking dish, then poured the soup/bean mixture over them. The recipe on the 1 2 3 web site didn?t specify, and I forgot. Oops! Here is the corrected recipe.

Pork Chop and Green Bean Casserole

2 rib or loin pork chops
1 can cut green beans
1 cans cream of chicken soup
1 c. milk
2 potatoes - sliced

Brown chops, season with salt and pepper. Place sliced potatoes on the bottom of the baking dish. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.
Source: 123 recipes
Chris in NM
Print this Recipe

Lori in NE, the link for the recipes for the angel food cake variations was in the July 28-29 newsletter, plus my version of angel lemon bars. They are also in the July 2009 listing of recipes.
Chris in NM

Hi Folks,
I recently made Chris's Spicey Wine Pot Roast, and another day Reese's Pieces Bars. Talk about being in 7th heaven. Just checking in Marge in North AL (hot again-90 degrees) yuk

Top 100 Recipe Sites

Nancy thank you so very much for putting out my prayer request for Kolby. I have not gotten an update yet this morning but expect to hear soon. As soon as I do, I will send you a note and keep you posted.

This nephew (Father of Kolby) is like a brother to me as his Mom (my sister) was my legal guardian after our Mom was killed in a car accident in 1958. I was 15 at the time. We are all devastated over Kolby's illness and baffled as to where he got it.

We just cannot be too careful at the present time with the swine flu virus out there. If you stop and think, every thing we touch has been touched by other when we are out in the public. Even those can goods at the grocery store, etc., etc. Mind boggling when you think of it. I suppose the only way to prevent this is to stay in a bubble which we cannot do.

Again, thank you for putting the prayer request out.
Sara Jones in FL

Our Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

Hello Nancy,
At a recent party, a 12 Layer Coconut Cake was served. It was the most moist and delicious cake I have ever eaten. Between the layers was a thin filling which also had coconut in it, and the frosting was seven minute frosting. I have searched for a recipe and have been unable to find one. (It taste like the old fashion coconut cake my Mother used to bake) Just hoping someone out there may have a similar recipe they would share.

Wishing you and everyone out there a Happy And Blessed Day!
Sue in SC

For Merrymaryan from MN regarding the lipstick stain: Don't Dye Your Jeans, Yet! Go to the laundry section of your grocery store or Walmart. There will be a stain, specialty type section of products. Look for Carbona Stain Devils. My bottle is 1.7 oz. and yellow w/ a white top. Not sure if the bottles are different colors, but they make several stain products. My bottle says for Ink and Crayon. May work for lipstick, or they may have one specially for lipstick.

This happened to me years ago, and I was able to get the stain out, so I'm sure if you get the right product, you will get the stain out.

Good luck!
Tina in GA

This is for mj-indy who wanted the Peach Butter recipe. This is so you can home can it in jars.

Peach Butter

Peaches (It takes about 5 good sized peaches to make one quart of prepared peaches. And each quart of prepared peaches cooks down to about 1 pint of peach butter.
So that means you'll need about 5 large peaches per pint of peach butter that you want to make! For one batch in a 5 to 6 quart crockpot you'll need about 30 medium to large peaches! The rest of the measurements assume you're making one full batch.

2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
4 cups sugar (or other sweetener) The sweetener can be sugar, splenda, fruit juice (peach juice or white grape juice work well) or none at all. Usually a fruit butter, like peach butter is a fairly sweet concoction, so taste of the peaches to see if you might want to add some sweetening. I usually add about 2 cups of sugar and 2 cups of Splenda, so it's sweet, but not loaded with sugar.

Wash the peaches in plain cold or lukewarm water. Peel the peaches using this method if you prefer, just dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice for about 2 minutes. The skins will easily slide off. Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices, as you prefer! Remove pits!

If you want REALLY smooth peach butter, run the cut up peaches through your food processor or blender until they are pureed!

I use my crockpot to cook the peach butter, but, you can do it on the stove top if you perfer. Fill the crock pot to within an inch of full with the peaches. My crockpot holds about 5.5 quarts. As I said you can do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I've never had a batch burn in the crockpot.

To the crockpot full of cut up peaches, add the:
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
4 cups sugar (or other sweetener)(see other sweetner options above)

Set the crock pot on low or medium heat.
Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels. You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken.

Leave it to cook for 6 - 12 hours. How long depends on the size and power of your crockpot, and how thick you like it, If you want to stir it occasionally, that's fine but not necessary. I let mine go overnight. It will reduce in volume by about half overnight.

Prepare your jars. If the peach butter is not as smooth as you'd like, just use a hand-held drink blender. It does a great job for finishing it up. You can also put it into a regular blender, but if you are going to do that, you might want to blend the peach sauce before you put it in the crock pot (it will be much thicker afterwards and won't move in a regular blender).
Fill them to within ?-inch of the top, wipe any spilled peach butter of the top, seat the lid and tighten the ring around them. Put them in the canner and keep them cover with at least 1 inch of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min.

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Or you can reheat the contents of the jar, pour into a new, clean steralized jar, use a new lid and ring and cook the full time in the canner and it will usually seal and be ok to use.

Notes: Too thick? if the peach butter cooks down too much or is too thick for your liking, just add a little bit of peach juice and blend it in.

Not thick enough? Just let it cook some more, with the lid off so the steam can escape.
Kathy N Alabama
Print this Recipe

re: lipstick in dryer.
Merrymaryan from MN I had a set in mustard stain in a white shirt. I had washed and dried it without knowing it was there. I put the shirt in a big plastic bowl and pored bleach on the stain, right from the bottle. I left it for an hour or so and then added more bleach and some cold water to cover. I let it soak over night. The stain did not all come out so I repeated the process. I am now wearing the shirt. No stain. I don't know if this will work for lipstick but it may be worth a try.
Pat So Cal

My cucumber plants are producing well and I would love to have some good cucumber recipes. Can any of you great cooks out there help me out?
Sue, Illinois

Nancy's Kitchen Cucumber Recipes

Hi Nancy, I posted this on the message board under Southwestern foods, but I wanted to also share it with the ones that might not use the boards. I love this recipe, I make it a lot, it is very filling and diet friendly. Also not bad for the ones on Weight Watchers. In this recipe you can use black beans if preferred over pinto beans but I find that the pinto beans give it a more refried bean flavor which I prefer over black beans.

LowFat Taco Salad

1 can pinto beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
1 can diced tomatoes, drained
1 cup dry brown rice (I used Minute Rice brand)
1 cup water
1cup sliced sweet onion ( I used Vadilia, and cut it like using for stir fry)
1 cup red and green bell peppers, cut into thin strips
3 oz chicken breast meat (Plus enough water to cover when cooking) ( Chicken is optional)
1 package dry Taco Seasoning mix
4 bags (individual serving size) corn chips (optional)
Fat Free Sour Cream
1 cup Salsa
8 cups shredded Lettuce

1. If using the chicken, Put chicken in small pot and cover with water. Add 1 tsp of the dry taco seasoning. Bring to a boil and simmer on medium until done. Drain, let cool and shred using to forks. Set aside.
2. Place 1 cup water in small pot, add 1 tsp dry taco seasoning mix, bring to a boil, stir in 1 cup brown minute rice, stir, turn heat off cover with lid and let sit until water is absorbed. Stir and sit aside to cool.
3. Open beans and corn to rinse and drain. Open diced tomatoes and drain them. Place all this into a large bowl.
4. Cut onion and peppers and put in bowl with beans and corn. Add the rice and the shredded chicken stirring well to mix. Add the remainder of the packet of dry taco seasoning mix to mixture and mix well. Place in refrigerator to chill.
5. When ready to serve place 2 cups of shredded lettuce into 4 salad bowls, divide the vegetable, chicken mixture evenly among the 4 bowls, top each bowl with 1/4 cup salsa (more if you like) and 2 tablespoons of sour cream. Crush the individual packs of corn chips and sprinkle on top before serving. Serve immediately.

Note* If you don't use the chicken, then add the dry taco seasoning that you would have used in cooking the chicken to the vegetable mixture.
Kathy N Alabama
Print this Recipe

Rosemarie in Rural Kansas

I think, this biscotti is very similar to your jalapeno pepper biscotti. You could substitute cayenne pepper for the regular pepper in the recipe. However, the black pepper (u could add more if u want) gives a very pungent bite and the cheese gives a creamy taste. Together they are wonderful. I serve them as an hor'd before dinner or in place of dinner rolls with dinner. They are always a hit.

Cheese/Pepper Biscotti

1 1/2 tablespoons black pepper
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups Parmigiano or Romano cheese (I use Romano for more flavor)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into smallish cubes
3 large eggs and (1 additional egg for the egg wash)
1 cup milk

Mix flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a bowl or processor.
Blend in butter (using a pastry blender, your fingertips or pulse of processor) until mixture resembles coarse meal.
Mix 3 eggs and milk together and add to flour/butter mixture until a soft dough forms.

Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high).

Transfer logs to 2 greased cookie sheets. Arrange logs about 3 inches apart.

Whisk remaining egg and brush some of it over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper.
Bake 350 oven, rotating pans and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
Reduce oven temperature to 300 degrees.

Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet.
Repeat with remaining logs. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
These biscotti keep in airtight containers in the fridge or at room temperature about 2 weeks. Although I don't think they will last that long once you taste them.
Judy/Buffalo
Print this Recipe

Hi Nancy,
There was an enquiry in the newsletter recently about someone's memories of a dish that her Mum used to make. I have never tried this recipe, due to an allergy. I can vaguely remember my Gran making it. This is a recipe from Mrs. Beeton's famous Book of Household Management. For those of you interested in our famous cook, (quite interesting), have a look at:
http://en.wikipedia.org/wiki/Mrs_Beeton

Steak and Kidney Pudding

2lb/900g rump steak
2 kidneys
salt and black pepper
suet-crust made with milk, in the proportion of 6oz/175g of suet to each 1lb/450g of flour

Divide the rump steak into pieces about 2.5cm/1in square, and cut each kidney into 8 pieces. Line the basin with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bottom with a piece of the steak and a few pieces of kidney; season with salt and pepper, and then add another layer of steak, kidney and seasoning. Proceed in this manner until the basin is full, then pour in sufficient water to come within 5cm/2in of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, so that the gravy does not escape, and turn up the overhanging pastry. Wring out a cloth in hot water, flour it and tie up the pudding; put it into boiling water and let it boil for at least 4 hours. If the water diminishes, always replenish with hot water from a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish or with a napkin pinned round it. Serve quickly.
Sylvia <Scotland>

Comment:
To view in PDF format some of Mrs. Beeton's Books
Right click on the pdf link at the top of the page if you want  save the file to your computer.

Beeton's Book of Household Management

Mrs. Beeton's Domestic Recipe Book and Household Management

Mrs. Beeton's Dictionary of Everyday Cookery - 1865

This is for Rosemary(this may not be the one) but it should work

Cornmeal-Chili Pepper Biscotti
(Adapted from BH&G)

1 cup all-purpose flour
1 cup whole wheat pastry flour (can you all-purpose if desired)
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons unsalted butter, softened
4 ounces shredded sharp white Cheddar cheese
4.5 ounce can diced green chili peppers, drained
2 large eggs

Preheat oven to 350

In a medium bowl, whisk together flours, cornmeal, baking powder, salt and black pepper.

In a large mixing bowl, beat together butter and cheese until combined. Mix in drained peppers and beat until well combined. Add eggs, one at a time, mixing until combined. Add dry ingredients and mix just until combined.

On a lightly floured surface, divide dough in half - shape each half into a 9" long roll and place the rolls on a parchment lined baking sheet. Flatten the rolls until they are roughly 3" wide.

Bake until light brown and the logs are firm to the touch on top, about 28 to 35 minutes. Remove and place baking sheet on a wire rack to cool for 10 to 15 minuets. Reduce heat to 325.

Carefully remove the loaves to a cutting board and cut them into about 1/2" thick slices. Place slices, cut side down, back to the baking sheet. Place back in the oven and bake for 12 minutes - carefully turn the slices over and continue to bake for another 12 to 15 minutes. Remove and place the biscotti on a wire rack to cool completely.
McA
Print this Recipe

Good morning to all in Nancyland, I would like to know if RoseMarie, Kansas City, August 3, newsletter would share her four biscotti recipes with us. I love making biscotti and like to try different ones. Also, does any one have a recipe for chicken burgers.
Mary, Green Brook, NJ

Hi Nancy, Another answer to the problem of "how to wrap big blocks of cheese"...One way to keep big blocks of cheese is to double cheesecloth, dip it in white vinegar and wring out, wrap it around the cheese a couple of times and put in plastic zip-loc bag...cheese will keep a long time without mold forming. Betty in MS

For Dorothy wanting to know in what issues were steam cleaners for tile floor discussed?...I found the following in the September 6, 2008 issue:

To Susie in Arkansas
Regarding the floor steam cleaner. It is great for tile, several of my friends have them for tile. My daughter in law was told not to use on wood floors even tho the manufacturer says it is ok to use on wood. I bet on the box there is a number or e-mail to write to. I would be very cautious.
Ella in CA.

For Lori R in August 3rds Newsletter
.
We live near Jamesport - do you live in the area as well?
.We visited H&M about 3 weeks ago - go at least once a year to stock up on "goodies"

This is the first year they have had the beans you describe....................
Aren't they the BEST!!!!
Would also love to know if anyone knows the secret -- sure hope so!

They also had other veggies prepared the same way..
Keeping my fingers crossed for help
Rosemarie in rural Kansas City

I thought I would share this tasty fruit salad that I recently made for a family gathering.

Lip Smacking Strawberry Salad

1 pkg. (6 oz.) cherry Jell-O
1 cup boiling water
1 (16 oz.) frozen strawberries, partially thawed
1 large (20 oz.) can crushed pineapple, well drained, or can use
tidbits, or chunks

Dissolve Jell-O in boiling water. Add undrained strawberries and drained pineapple. Put in a 9 inch square dish. let chill until set. Top with either whipped cream, or sour cream, whichever you prefer. I used whipped cream. About 9 servings.
Judy (in Alaska)
Print this Recipe

I'm glad Grannym IL. enjoyed the Caramel Apple Dessert, as that is good to know! I do believe I forgot to thank her for responding to my request around St. Patrick's Day, when I was asking for green dessert and salad recipes and she submitted two for me in the newsletter. I so appreciated
the response I got, and have always enjoyed her contributions! Here is a light and refreshing Banana Cream Dessert I wish to share with everyone in the newsletter.

Banana Cream Delight Dessert

1st layer:
1 cup flour
1/2 cup chopped walnuts
1/2 cup butter

2nd layer:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (I use more)
sliced bananas

3rd layer:
2 small (4 serving size) instant vanilla pudding
3 cups cold milk
additional Cool Whip
sliced bananas, for top

Mix ingredients together for 1st layer (I use a pastry blender) and press into bottom of 9 x 13" pan. Bake at 350? for about 12 minutes until golden brown. Cool. Mix cream cheese and powdered sugar and mix in Cool Whip. Put over baked cooled crust and slice enough bananas to cover the cheese layer evenly. Beat pudding and milk till thickened and pour over bananas. Chill about 1 hour. Spread Cool Whip over top and cover with sliced bananas. Chill at least 2 hours before serving.
Judy (in Alaska)
Print this Recipe

Hi Nancy and everyone, I have a request for those of you who may have had similar health issues; my husband has Candida (yeast infection, thrush). In looking on the internet at what he can and cannot eat, I have a general idea. I have been sort of winging it as to what to prepare for him to eat. My problem is coming up with different dishes so that it will not be so boring while he is recovering. My request is basically for any dessert recipe - something for his 'sweet' tooth that
I can prepare.

Basically, he cannot eat sugar, sugar substitutes, carbohydrates (products containing vinegar), yeast.

There is a lot he can eat as far as vegetables and fresh meats/seafood and I do mix it up well enough, but any suggestions or recipes (especially desserts) you may have will be appreciated. The one consolation to this diet is that he is finally losing some weight he has been wanting to get off...Betty in MS

Comment
I too have a big problem with thrush or a yeast infections. Each time I go to the Wound Care Center and have a round IVs for an infection in my knee (from a total knee surgery) I have big problems with thrush. They give me 3 rounds of some sort of medicine for a yeast infection and it takes care of it until the next time I have a knee infection. Although the yeast infection is severe it goes away and have never had to eat a special diet for it. Guess I am lucky it goes away each time.
Nancy Rogers

Betty in ME and Patricia in KY: I've been pretty much on low carb eating for about 4 years now. I also have a really sweet tooth. I have found Splenda satisfies my sugar craving, and the relatively high-protein content of the diet keeps me from feeling hungry. Also, there are a lot of sugarless foods out there. Just be careful what type of sweetener they contain. Some of them can cause a severe diarrhea. My best suggestion would be to ask your doctor if there is a nutritionist in your area who might help you.
jeanlock in McLean VA

Re: MerryMaryan from MN Lipstick stain

Have you tried putting the jeans out in the sun for a few days? I have had great success with stain removal if I spray the stain and then place the item in the direct sun for a couple days. It seems to work most times.
Nancy in Tennessee

I really would love a good TNT recipe for dinner rolls.
Marcia in Mt. Airy.

Dear friends,
I know this is not a topic we choose to think about this soon, but Christmas is coming around the corner, and I am among many others out there that have had it very rough this year and with a large family of 10 and 14 grandchildren, I am worried sick about what I am going to do this year, I cannot go without presents for everyone, does anyone have good ideas for gifts? I am interested in also jar mixes that are tried and very good. The grandchildren are ages 2 yrs. to 12 years. In advance, Thank You for suggestions.
ML in Ohio
P. S. I am not a very crafty person.

Nancy's Kitchen Christmas Gift Recipes