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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
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Hello Nancy, glad you had a nice visit with family. I love
Thanksgiving because to me it is more about family than any
other holiday. Not to mention, great food and no desperate
gift shopping.
This Thanksgiving I ate a sweet potato dish that was very
different from the usual syrupy kind with marshmallows on
top. It definitely had some brown sugar in it but not
overwhelmingly, and I'm pretty sure I tasted some citrus.
The sweet potatoes were orange, not brown like some recipes.
Maybe it had some orange juice? All I can say is, they were
delicious and I could have made a real piggy of myself! Oh
well, maybe I did. LOL I would love to get a recipe similar
to this, so I'm hoping someone makes this kind too. I'd like
to make it for our Christmas meal. Thanks for any recipes or
ideas.
Doris, S. Indiana
Does anyone have a recipe for salted pecans? I would
appreciate even a snack mix containing them. Thank you.
Thank you Nancy for all your work!
Doris Ohio
My son-in-law loves pumpkin roll. It sells are our
supermarket for $7.50 for a small roll. I wanted to make it
for him for Thanksgiving, but don't have the time as I have
a 98 year old mother living with me, who needs a lot of
care. I searched the internet and came up with an easy
pumpkin cake with cream cheese frosting that tastes exactly
like pumpkin roll (I think it is moister).
Pumpkin Spice Cake with Cream Cheese Frosting
Cake:
1 (15 oz) can pumpkin puree
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
1/4 cup oil
2 eggs
1 tsp vanilla extract
Preheat oven to 350 degrees F. Spray a 9 - 13 inch cake pan
with non-stick spray. Whisk together the pumpkin and spices
and set aside. In a large bowl, mix together the cake mix
and oil. Beat in the eggs, then fold in the pumpkin mixture.
Stir in the vanilla.
Pour batter into prepared pan. Bake in pre-heated oven for
40 minutes, or until a tooth pick inserted into the center
of the cake comes out clean. Allow to cool.
To make cream cheese frosting:
1 stick butter, softened
1 8-oz package cream cheese, softened
2 cups confectioners' sugar
1 tsp vanilla extract
Cream together the butter and cream cheese until light and
fluffy. Beat in the confectioners' sugar, mixing until
smooth. Stir in the vanilla. Spread frosting over cooled
cake. Cover and store in refrigerator.
Angie/Bflo
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Leah,
How do you get into the webtv user group? I can't do a lot
of things with webtv that i used to do.I cannot print Nancys
recipes and can not
get Q V C.
Thank you Pauline Pa.
I hope everyone a very wonderful and blessed Thanksgiving. I
am so thankful to you Nancy, for all the time and effort you
put into making this newsletter so special for all of us
readers. Glad you had such a great time with your family,
Nancy. Please give Little One and Ditto a
scratch behind the ears from me.
I have not had trouble with the
Two Ingredient Fudge being
soft, as someone mentioned. I use any canned frosting
(except whipped) and any flavor of chips, even the ones that
are in packages less than 12 ounces. I always store it in
the refrigerator though, and I let it chill quite awhile
before cutting it. I did try a quick fudge recipe that I
think I like better. It tastes just like the old-fashioned
fudge my mother use to make. The recipe may even have been
one from here a long time ago?
Microwave Fudge
Combine in a large microwave-safe bowl:
3/4 cup butter
2 cups sugar
2/3 cup (5 oz. can) evaporated milk
Microwave on high for 5 minutes.
Add: 1 jar (7 oz.) marshmallow cream
1 cup chocolate chips
1 tsp. vanilla extract
Stir in and cook another 5 minutes on high, stirring half
way through. Remove from microwave and stir till chips and
marshmallow cream are melted. Stir in 1 cup chopped nuts
(optional). Put into a foil-lined 9 inch square pan and
chill until firm. Cut into squares. This is wonderful candy,
and is VERY addicting! It ships well also.
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A while ago one of the readers was asking for waldorf salads
made with gelatin. I'm a little slow getting this sent in,
but this is the one we really like so well.
Raspberry Waldorf Carousel
1 pkg. (3 oz.) raspberry flavored gelatin
2 cups boiling water
3/4 cup cranberry juice cocktail
1 cup diced apple
1/4 cup diced celery
1/4 cup chopped walnuts
1 pkg. lemon flavored gelatin
2 cups Cool Whip, thawed
1/2 cup mayonnaise
Dissolve raspberry gelatin in 1 cup boiling water. Add
cranberry juice cocktail and chill until thickened, about 1
hour. Fold in apple, celery and nuts. Spoon into a 6 cup
ring mold and chill until set, about 15 minutes. Dissolve
lemon gelatin in remaining 1 cup boiling water. Chill
until slightly thickened, about 45 minutes. Combine Cool
Whip and mayonnaise; fold into thickened gelatin. Spoon into
mold. Chill until firm, about 4 hours. Unmold. Garnish with
crisp salad greens and sliced apples, if desired.
Judy (in Alaska)
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Nancy: I just wanted to share a recipe for a GREAT side dish
that I got from my Aunt Alice in Newton, KS when I was
looking for a scalloped corn recipe. I made this for the
first time as a side dish for Thanksgiving dinner and it is
so simple and so good that I wanted to make sure that all of
our Nancyland family has access to it.
Mr. Myron Drinkwater - Lake Forest, CA
Crock Pot Cream Cheese Corn
2 (16 oz) pkg frozen whole kernel corn
1 (8 oz) pkg cream cheese, cut into 1/2-inch cubes *
1 stick (1/4 lb) butter, cut into 1/2-inch cubes
salt and ground black pepper to taste (about a tsp each)
1 tsp granulated sugar (optional)
* For ease in cubing the cream cheese, place it in the
freezer for 30 to 45 minutes to get it firm.
Place the frozen corn in the bottom of a crock pot. Add the
cubed cream cheese and butter, cover and cook on LOW heat
setting for 6 to 8 hours. After four hours, add the
seasonings and sugar, if using, and stir well. Stir every 30
to 45 minutes after the first 4 hours of cooking. Serve hot
directly from the crock or transfer to a serving dish.
Yield: 8 to 10 servings.
Cook's Note: I used 2 packages of corn that were a
combination of white and yellow corn and the presentation of
the two colors was impressive, or so I thought.
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Jet was asking if you chop or grind the peppers and
cucumbers in the Corn Relish recipe I sent into the 11/1/09
newsletter. Yes, Jet you do. This is a relish recipe that my
Grandmother, Mother and Aunts all made way back when. I
typed the recipe as my Mother had it handwritten, word for
word. I am sure whe meant to add that the peppers and
cucumbers are to be finely chopped also, like the onions,
but didn't. Sorry about that!
Chris in NM
Tona's Spiced Pumpkin Fudge, in the 11/27 newsletter
neglected to say when to add the butterscotch morsels. Mary
Ann upstate N.Y., if you look a little further down the page
you will see where I also sent in a pumpkin fudge recipe
with the morsels. In that recipe you add the morsels as soon
as you take the pan off the heat and add it with the
marshmallow creme, nuts & vanilla. Hope this helps! Chris in
NM
Betty G. from Georgia, I hope this cranberry fudge recipe is
the one! T & T
Cranberry Fudge Candy
2 cups - Semi-Sweet Chocolate Chips
1/4 cup - Light Corn Syrup
1/2 cup - Powdered Sugar
1/4 cup - Evaporated Milk
1 tsp - Vanilla
1 - 6-Ounce Package of Sweetened Dried Cranberries
1/3 cup - Chopped Pecans
Line the bottom and sides of 8x8-inch pan with plastic wrap.
Set aside. Combine chocolate chips and corn syrup in a
medium saucepan. Cook over low heat until melted and smooth.
Remove from heat. Add powdered sugar, evaporated milk and
vanilla; stir vigorously until the mixture is thick and
glossy. Add sweetened dried cranberries and nuts and mix
well. Pour into prepared pan. Cover and chill until firm for
about 8 hours.
Cut into 1 1/2 inch squares. Store covered in refrigerator.
Serve at room temperature.
Makes about 25 pieces. Posted by Marilynn chief_cook2Source:
http://www.abbys-kitchen.com
Chris in NM
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this Recipe
Tona, glad to see you back posting again! I know you must be
busy with your own site, but we all look forward to your
recipes!
Chris in NM
This is for Betty G. I found this on the
www.Allrecipe.com
site.
Grannygirl in Ohio
Cranberry Fudge
1 (12 oz..) pkg. fresh or frozen cranberries
1/2 cup light corn syrup
2 cups semisweet chocolate chips
1/2 cup confectioners sugar
1/4 cup milk
1 tsp. vanilla
Line bottom and sides of an 8X8"pan with plastic wrap. Set
aside.
In a medium saucepan, bring cranberries and corn syrup to a
boil. Boil on high for 5-7 minutes, stirring occasionally,
until the liquid is reduced to about 3 tablespoons. Remove
from heat.
Immediately add the chocolate chips, stirring until they are
melted completely. Add the confectioner's sugar, milk and
vanilla, stirring vigorously until mixture is thick and
glossy. Pour into pan. Cover and chill until firm.
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Nancy and associates:
Just wanted to let you know that I really
appreciate that
you are putting the links at the end of the newsletter now.
I have been clicking of the animal rescue sight for some
time but sometimes it is easy to forget.
I just checked and the clicks are down for the past few
days. I hope everyone will go there to give the free food to
the animals.
Jean in NC
Hi Nancy,
Margo in Boston was looking for a
substitute for the Milk
Crackers she used to use. If she would go to
www.famousfoods.com and search for Heritage Mills Milk lunch
Crackers, they might be what she is looking for. According
to what I could find, they are supposedly very close to the
same taste. Hope this is what she needs.
Dawn in NH
This is a dessert that has been around for awhile, but I
don't remember if it was ever posted.
Cream Puff Dessert
Heat to a boil:
1 cup water
1 stick margarine
Remove from heat and stir in 1 cup flour. Beat in 4 eggs,
one at a time. Spread onto greased 11" x 15" jelly roll pan.
Bake at 400° for 25-30 minutes.
Beat together:
2 pkgs. instant pudding (any flavor)
4 cups milk
8 oz. cream cheese
Spread over cooled crust. Top with Cool Whip. Drizzle with
chocolate syrup before serving.
JL in South Jersey
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Sue's Bratwurst slow cooker recipe calls for putting cooked
bratwurst in the cooker for 3 hours. I have never cooked
bratwurst , so a question I have is, wouldn't the slow
cooker cook them from their uncooked state in 3 hours? If
not, how do I precook them? Do I bake, fry or boil them?
Thanks
Margo/Boston
Cheesy Potato Soup
6 cups chopped potatoes
2 cups water
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
2 tsp's. parsley flakes
2 chicken bouillon cubes
1 tsp. salt
Dash of pepper
3 cups milk
4 tbs. flour
1 lb. processed cheese, cubed
In large pan, combine first 9 ingredients. Cover pan. simmer
15-20 minutes, until vegetables are tender. Gradually blend
flour into milk. Add milk to vegetables. Cook until
thickened. Add cheese, stir until melted.
JL in South Jersey
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I have been reading a lot about Asparagus being very good in
ones diet . I love asparagus and eat it at least once a
week.
Asparagus Au Gratin
1 lb. fresh asparagus spears
vegetable cooking spray
1 tsp. margarine
1/4 cup soft whole wheat bread crumbs
1/4 tsp. dried mustard
1/8 tsp. salt
1/8 tsp. ground red pepper
2 tsp's. chopped fresh parsley
Snap off tough ends of asparagus. Remove scales from stalks
with knife. Cook, covered. in a small amount of boiling
water. about 6-8 minutes, until tender crisp. Drain.
Transfer to a 10 x 6 x 2" dish. Set aside and keep warm.
Coat a small iron skillet with spray. Add margarine. Heat
over medium high heat. Add bread crumbs, cook 2 minutes,
stirring constantly. Add mustard, salt, and red pepper; stir
well. Spoon over asparagus. Bake uncovered. at 400°, 5
minutes, until thoroughly heated. Sprinkle on parsley.
JL in South Jersey
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Last year, I bought sugar free chocolate chips at my local
Meijer store. They were made by Hershey's. They do not have
them this year. I have not asked them if they will be
getting them again this year. I thought I would ask all of
you if you have seen them anywhere.
They are kind of expensive but would love to have some more.
I've used them in several recipes and they work well.
Marilyn in Ohio
A big Thank-you to Chris in N.M. with all your help on the
Savoury Kolache recipe
I used the kolache recipe at
http://homesicktexan.blogspot.com/2005/09/recipe-index.html
Diabetic in the home so I used
whole wheat flour accept for
1 cup white. Dough was great to work with should be good
with the sweet fillings In my area we cannot get polish
sausage as you describe .ours are minimum 2 in. diameter
I tried some with the homemade breakfast sausage (same site)
added extra hot spices and liquid smoke I cooked first used
old cheddar and the pickled jalapenos, hardly authentic ,
but tasty just the same . We have made our own sausages
including bratwurst but never the polish Guess it's about
time we gave it a try. Our son in law lived in texas for
many yrs and think it would be a special treat
Thank you again for all your help
Sandi
Nancy,
I think it is great that all we have to do is to click at
the bottom of your newsletter to donate a box of that great
Krafts mac and cheese
to help alleviate hunger in America,
and I hope everyone reading this letter notices and clicks
on it each day. Thanks very much to Victor for letting us
know about this. I have sent the website to all my friends
so they can 'click' also.
Esther.
I was looking through the Nancyland soup recipes and ran
across this January 18, 2008 post, but could not find the
recipe in the archives or scare it up on google. Does anyone
have the "chic chic soup" recipe to repost?
Leah
.
"I don't remember who sent in the recipe for the chic chic
soup, but I want to let you know that I made it tonight and
it was delicious. I added some spinach and tiny turkey
meatballs to it and the grandkids loved it. It is a keeper.
Thank you.
CAMILLE, Commack, L.I.,NY?"
In November someone sent in a candy recipe and said they
also had a wonderful caramel candy recipe her aunt used to
make and if she sent it in, I have missed it. Please, let me
know what date this appeared.
And if it has not been sent in, please send it in as I have
lost a long time favorite caramel candy I made for years
while my husband was in the USNAVY for 24 years. Moving
around I lost some recipes. thanks so much.
Eleanor in NC
Nancy, Have been reading
November 28 2009, the lady that is
looking for Milk crackers. I used to buy mine at "The
Vermont Country Store" www.vermontountrystore.com
tel.1-802-362-8470
Do not know if they still carry them. Love your recipes, it
is a must read. Don't cook much but read recipes all the
time. Thanks for a wonderful site
Betty (Booper) in East Tn,
For the lady hunting milk crackers, here are two online
sites where you can but them.
Mary S
http://www.famousfoods.com/hemimilucr12.html
http://www.luzo.com/famousfoods/EmailBF.htm
Thanks to everyone that gave me the
Cranberry Cake recipe.
However, I thought I caught a glimpse of one that used a
boxed cake mix. Am I dreaming!!
Ella in CA
Thank you, ladies, for verifying the
To Die For Roast recipe
was correct.
I have taller empty spice bottles that I have filled with an
envelope of brown gravy mix, Italian salad dressing mix and
Ranch salad dressing mix; gently mixed together. I have
typed a hang tag with the recipe and plan to give them as
Christmas gifts.
grannym IL
In the Nov. 28 newsletter Marvis in Texas asked about a
recipe for graham crackers and this is one that I have used
over and over. Don't know if this is what she wants or not,
but..... maybe. These are very good.
Nell in VA
Graham Crackers
1 stick butter
1 stick margarine
1 cup sugar
1 cup chopped pecans
Graham crackers
Cook butter, margarine (yes, both butter and margarine) and
sugar until bubbly, add pecans.
Line a cookie sheet with Graham crackers and pour sugar
mixture over them. Bake at 350 degrees for 8 minutes. DO
NOT OVERCOOK. Cool and break apart.
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