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Sept 25, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

Lots of great tried and tested recipes from our NancyLand recipe family.

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Hi I am looking for a recipe to make my own Jell-O powder. I think it consists of sugar and kool aid but not sure of the amounts of each if anyone knows where i can get the recipe it would be appreciated.
Marsha L

In response to Marvin's question regarding the green pan, my advice is to save your money. I tried everything, including seasoning it 3 times (only once was recommended by the manufacturer) and when using it as the manufacturer suggests, everything sticks. It works only if you use some type of grease. In reality, it's just another frying pan.
Barbie in Ohio

The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Apple Fritters Recipe
16 to 18 fritters

1-1/3 cups (325 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 cup (250 mL) soda water
2 tbsp (30 mL) unsalted butter, melted
2 eggs, separated
3 apples
canola oil or safflower oil or sunflower oil, for deep-frying
2 tbsp (30 mL) icing sugar

In large bowl, whisk together 1-1/4 cups of the flour, granulated sugar, baking powder, cinnamon and salt; whisk in soda water. Whisk in butter and egg yolks; cover and let stand for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

In separate bowl, beat egg whites until stiff but not dry peaks form; fold into batter. Place bowl in larger bowl of ice water; let stand until cold, about 15 minutes.

Peel and core apples; cut into 1/2-inch (1 cm) cubes. Toss with remaining flour; fold into batter.

Meanwhile, in deep-fryer, wok or wide deep saucepan, heat about 2 inches (5 cm) oil until deep-fryer thermometer registers 350°F (180°C).

Using 1/4 cup for each, pour in batter to make 4 fritters. Cook, turning once, until golden, 3 to 4 minutes. Drain on paper towel–lined plate. Repeat with remaining batter. Sprinkle fritters with icing sugar; serve warm.
Even better with vanilla ice cream!!
From: Canadian Living
Judy in Montana
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We just bought an American Flag at an auction. It is 100% cotton and it has some yellow spots on it. What is the proper way to clean a flag? Can it be washed or spot cleaned? I appreciated any suggestions!
Grandma B

Yesterday I went to a meeting at 5:30 pm on the other side of Lubbock. I had checked the forecast at 4:00 pm and it said we had 0% chance of rain. I noticed a few clouds but not many. I left the meeting early at 6:00 because the weather alert on my cellphone went off for hail and flooding. I couldn't believe my eyes. The sky was dark, lots of lightning and thunder and it was hailing. It took me over an hour to go from 82nd Street to 4th Street because intersections were flooding, heavy rain and hail. The Marsha Sharp Freeway was a river rather than a road.  Glad I didn't go that way. It was really a surprise to go from very few clouds to lots of clouds with rain, hail, and lightning.

The famous statement around Lubbock is, if you don't like the weather in this area, wait a few minutes. Boy this was true yesterday..

Here are several articles with pictures about the weather
Article about Flooding
Pictures of Flooding

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

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Nancy Rogers 

Irish Cream Brownie Recipe
size 24 pieces

4 oz (113 g) bittersweet chocolate, chopped
1 oz (28 g) unsweetened chocolate, chopped
1/2 cup (125 mL) unsalted butter, cubed
1 cup (250 mL) granulated sugar
2 tsp (10 mL) vanilla
2 eggs
1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) instant espresso powder
1 pinch salt

Irish Cream Ganache:
2 oz (57 g) bittersweet chocolate, chopped
3 tbsp (45 mL) whipping cream, (35%)
1 tbsp (15 mL) butter, softened
1 tbsp (15 mL) Irish cream liqueur

In saucepan, melt together bittersweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally; let cool for 10 minutes.

Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour, espresso powder and salt. Spoon by 1 tbsp into paper-lined mini-muffin cups.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 18 to 22 minutes. Let cool in pan on rack.

Irish Cream Ganache: In small saucepan, melt chocolate with cream over low heat, stirring occasionally, until smooth. Whisk in butter and liqueur; let cool for 15 minutes.

Spread scant 1/2 tsp ganache over each brownie. Cover loosely and refrigerate until set, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.)
From: Canadian Living
Judy in Montana
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Flourless Chocolate Truffle Recipe
Serves 12

1/2 cup (125 mL) pareve (nondairy) margarine or unsalted butter
6 oz (170 g) bittersweet chocolate, chopped
4 eggs
1 cup (250 mL) granulated sugar
1 pinch salt
1/3 cup (75 mL) ground almonds
1 tsp (5 mL) instant espresso powder or instant coffee granules
2 tbsp (30 mL) cocoa powder

Chocolate Espresso Glaze:
4 oz (113 g) bittersweet chocolate, chopped
1/4 cup (60 mL) pareve (nondairy) margarine or unsalted butter
1/4 cup (60 mL) hot water
1/4 tsp (1 mL) instant espresso powder

In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.

In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over top and fold in.

Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top.

Bake in 350°F (180°C) oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet.

Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Sooooo very rich and good!!!!
Enjoy !!!
Judy in Montana
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Good morning Nancy and all Landers,
I hope someone can help me lol. I made Scalloped Corn from scratch yesterday. The recipe called for canned corn drained - I didn't have any so I used frozen corn. After baking the corn was kind of mushy and not firm like it should have been. I am assuming it was because the corn was frozen which gave me too much liquid. I tried to dry the corn off as much as I could. Can someone tell me how to save this dish and make the corn not so mushy? Thank you all in advance for any and all help.
Dianne in Wisconsin

Robbie's Soup Recipes
I like soup any time of year, but fall weather makes it a popular item in our house. Here are two favorites of ours.
Robbie IN

Creamy Eggplant Soup

1 eggplant
3 tomatoes halved
1 onion quartered
6 cloves garlic
2 Tablespoons olive oil
1 teaspoon thyme
4 cups chicken broth
1 cup heavy cream - can use milk for a lighter version
3-1/2 ounces crumbled goat cheese or cheeps of your choice
Salt and pepper to taste

Preheat oven to 400 degrees. Place eggplant, tomatoes, onions and garlic on a baking sheet and brush with olive oil. Roast in oven until tender and brown in spots, about 20 - 30 minutes. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onions and garlic in a large pot with chicken broth and thyme. Bring to a boil, then reduce heat until onions are tender. puree in a food processor or use an emersion blender, Return to pot and add cream. Bring to a simmer over low heat. Add salt and pepper. Laval in to bowls and sprinkle with goat cheese. If a thinner soup is desired, add additional broth.
Robbie IN

Acorn Squash and Apple Soup

2 small to medium acorn squash or butternut squash, or mixture, about 3 cups mashed pulp
2 cups diced apple
1 cup diced onion
1 cup diced celery
1/2 cup diced carrot
2 tablespoons olive oil
3 cups chicken broth
1 cup heavy cream - can use milk for a lighter version
1/2 teaspoon curry powder, or to taste

Cut the squash into chunks and remove seeds; steam over simmering water until tender or cook in microwave. Peel, mash, and set aside.

In a large saucepan over medium-low heat, add the olive oil, diced apple, onion, celery, and carrot.

Sautee until onion and celery are tender, about 5 to 7 minutes. Add chicken broth; cover and simmer until vegetables are tender. Add the cream, salt, curry powder, and mashed squash. Let the mixture cool slightly then, working with 3 or 4 batches, carefully puree in a blender. Pour back in the saucepan and heat through.

Serve with a few sprigs of mint or parsley, if desired.
Serves 4 to 6.
Robbie IN
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Strawberry fig Preserves Recipe

3 cups cut up figs with the skin on
1 large box of strawberry Jell-O sprinkled over figs
2-3 cups sugar
mix all together, let sit 30 minutes.

Cook for 5 minutes on high heat stirring constantly seal in glass jars very different and very good
Judy in Montana
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California Avocado Breakfast Casserole Recipe
Yield: 12

California Avocados give this recipe a fresh take on a traditional egg casserole recipe!

1 (8 oz) package Pillsbury Crescent Rolls
10 slices cooked bacon, cut into bite sized pieces
1 cup shredded hash browns – thawed
1 California Avocado, diced
1 cup cherry tomatoes, sliced in half
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
Kosher salt and cracked black pepper, to taste

Lightly spray with cooking spray a 9×13 glass cake pan. Press crescent rolls on bottom and up sides of pan.

Layer bacon, hash browns, California avocado, and tomatoes on top of crescent roll dough.

In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients in the 9×13 pan.

Sprinkle cheddar cheese over the top. Bake in 350 degree oven for 30-35 minutes.

Remove from oven and sprinkle Kosher salt and cracked black pepper over to taste. Serve and enjoy!
From Holiday Express (Sugar)
Anna in Sweden
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Tempura Batter Recipe

1 c. flour
1 tsp. baking powder
1/4 c. cornstarch
1/2 tsp. paprika
1 tsp. salt
1 egg, beaten
1 1/2 c. water

Mix dry ingredients. Add eggs. Add water to make a batter of medium thick consistency. Good for fish and vegetables.
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Chinese Cashew Chicken Recipe

2 chicken breasts, cut in pieces
1 Tbsp. cornstarch
16 oz. can Chinese vegetables
3/4 c. cashews
2 Tbsp. soy sauce
1 c. water

Combine liquid from vegetables, water and cornstarch. Add chicken and pour into skillet. Cook 2 minutes on medium. Add vegetables. Cook 10 minutes. Add cashews and soy sauce. Serve over rice.
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Sweet and Sour Chicken Recipe

1 lb. boneless chicken, cut in cubes
2 Tbsp. oil
1 garlic clove, minced
1 c. green pepper strips
1 c. carrots strips
1 1/4 c. chicken bouillon
3 Tbsp. vinegar
3 Tbsp. brown sugar
1/3 c. teriyaki sauce
1 (8 oz.) can chunk pineapple in juice
1 1/2 c. instant rice

Sauté chicken in oil until lightly browned. Add garlic, onion, pepper strips and carrots. Stir-fry 2 to 3 minutes. Add bouillon, teriyaki sauce, vinegar, sugar and pineapple with juice. Bring to a full boil.

Stir in the rice. Cover and remove from heat and let stand 5 minutes. Stir before serving.
Makes 4 servings.
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Fried Rice Recipe

2 eggs
1/2 tsp. salt
5 Tbsp. peanut oil
1 c. chopped green onions
4 c. cold cooked rice
2 Tbsp. chicken broth
3 Tbsp. soy sauce
1/2 tsp. pepper
1/8 tsp. sesame oil

Beat eggs with 1/4 teaspoon salt in small bowl. Heat 2 tablespoons of peanut oil in wok over medium-high heat for 1 minute. Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces. Remove cooked eggs and set aside. Heat 3 tablespoons peanut oil in wok over medium-high heat for 1 minute. Add green onions and cold rice. Stir-fry 5 minutes. Add chicken broth, remaining salt and soy sauce. Stir to mix well. Stir in cooked eggs, pepper and sesame oil.

After adding the rice, you can stir in your favorite diced vegetables. Serve hot.
Makes 6 servings.
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Strawberry Cinnamon Rolls Recipe

1/2 cup sugar
1/2 teaspoon cinnamon
1 (7 1/2 ounce) tube refrigerated biscuits
1/4 cup margarine, melted
10 teaspoons strawberry preserves

In a small bowl, combine the sugar and cinnamon. Dip the top and sides of biscuits in margarine; then in the cinnamon mixture. Place on an ungreased baking sheet. With the end of a wooden spoon, make an indention in each biscuit. Fill with 1 teaspoon of preserves. Bake at 375 degrees for 15 to 18 minutes. Cool for 15 minutes before serving. Preserves will be hot.
Mary J
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Enchilada Sauce Recipes with no Tomatoes

Enchilada Sauce

2 T. lard (best) but can use veggie oil
2 T. flour (AP)
2 T. chile powder
3 cups warm water (I use warm chicken stock)
2 cloves garlic (whole)
salt to taste

Heat the oil in a heavy sauce pan, then add flour and whisk until you have a light roux.
Add the chili powder water/stock, and salt.
Cook, stirring often until the mixture thickens.

This is basic. You can add cumin, peppers, etc.

Mexican Enchilada Sauce
A traditional enchilada sauce will go with any filling or topping you choose, and either style of tortilla. Taste the sauce after you make it and add more salt if needed. (If too thick, add water; if too thin, thicken it with a flour-and-oil roux.) Pasilla chiles are available in Mexican grocery stores or well-stocked supermarkets. Prep and Cook Time: about 30 minutes.

10 dried Mexican chiles (pasillas)
1 clove garlic
1/4 cup vegetable oil
1 teaspoon each salt and dried oregano
1/4 teaspoon ground cumin seeds
1/4 cup tomato purée (optional)

Toast chiles in a hot oven (400°) for 3 or 4 minutes. Shake out seeds. Cover with 5 cups warm water; soak until soft. Place chiles and water in a blender with garlic, oil, salt, oregano, and cumin. Whirl until smooth (or grind in a food processor). Pour into a pan; add tomato purée. Simmer 10 minutes.

Red Chile Puree (Basic Recipe)
12 red chile peppers (dry)
1-1/2 quarts hot boiling water
1 clove garlic

Remove stems and seeds from peppers. Wash in cold water, then soak in hot boiling water in covered pot for 20 minutes. Remove the peppers, save the water and add during the grinding process.
Grind the peppers and garlic together creating a paste. Add small amounts of water until all water has been used. A blender is an excellent means to puree the chile.

For a fine puree paste, sieve the ground chile.
Store in refrigerator or freezer until ready to use. Yields 1 1/2 quarts

Red Chile Sauce

2 cups red chile puree
1/2 tsp. salt
1/2 tsp. garlic powder
2 Tlbs. lard or shortening
2 Tlbs. flour

Heat lard or shortening in a saucepan; add the flour, mix quickly and brown (similar to preparing gravy). Add chile puree and seasonings. Simmer 15 minutes, stirring intermittently.

Note: This Prepared Red Chile Sauce is a basic sauce used as an ingredient in various recipes. Adding or decreasing the amount of flour will produce a thicker or thinner sauce, as desired.
Yields 2 cups.
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I am looking for a sausage quiche recipe that has spinach and green peppers, onions, cheddar cheese, eggs, etc. Can you help me?
Mary Ann

I am looking for a recipe for an old fashioned French Apple Pie. Iit is the kind that has raisins in it and icing on top.

More Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
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Will you please post some homemade soup recipes such as vegetable, chicken noodle, potato, and vegetable beef. I would appreciate this and thank you for taking an interest in all of us that need these great recipes. Thank
Dale from NC

Tina wanted recipes in which she could use the sugar free Jell-O that she recently purchased. She can use them in any recipe calling for regular Jell-O. Here is a favorite recipe that we often serve at holidays. It is a very old recipe, so I have no idea where I obtained it. The angel food cake Jell-O recipe is also very old. Nancy's web site has great Jell-O recipes that you will also want to check out.
Robbie IN

Cranberry Jell-O Salad Recipe

1 large package. strawberry Jello or 2 small packages
1 can of whole cranberry sauce
1 16 ounce. can of pineapple, crushed and well drained- reserve the juice
1 small can of mandarin oranges well drained- reserve the juice
1/2 cup of celery finely chopped
1/2 cup walnuts or pecans finely chopped
1 small jar maraschino cherries quartered and well drained
8 ounces. Cool Whip

Dissolve Jell-O in two cups boiling water. ( I use the juice from the pineapple and oranges and add enough water to make 2 cups. you will not use the 2 cups of cold water called for on the box) While the Jell-O is dissolving, break up the cranberry sauce in a small bowl, and add it to the hot Jell-O.

Add the can of pineapple. Add oranges, celery, walnuts and Maraschino cherries.

Mix well. Check every hour and fold, so fruit is evenly divided and not all on the top. Once the Jell-O is getting thick transfer it to the bowl you plan to serve it from. Spread container of Cool Whip over
the top.
Robbie IN

Jell-O Angel Food Cake

1 box one step angel food cake mix
1 3 ounce any flavor gelatin
fruit slices to compliment the flavor of the gelatin -optional)

Fluffy Fruit Frosting
1 small box same flavor gelatin used in cake
1 cup boiling water
1 container (9 ounce) Cool Whip

Prepare cake mix as directed on package, folding dry gelatin into 1/3 of the batter. Alternately spoon batters into ungreased 10-inch tube pan. Using spatula, zigzag through batters to create marbleized effect.

Bake on lowest rack at 375 degrees F for 40 to 45 minutes until cake springs back when lightly pressed.

Turn pan upside down over funnel or bottle to cool completely. Remove from pan.

While cake is cooling, dissolve gelatin in boiling water. Chill until slightly thickened; blend in Cool Whip.

Frost cake; garnish with fruit slices, if desired. Refrigerate.
Robbie IN
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Marla wanted to know the difference between bleached and unbleached flour in the 9/22 newsletter. Bleached flour is all-purpose or plain flour that has been chemically bleached to improve its consistency and baking properties. Unbleached flour is flour that has been aged naturally. Unbleached flour is a better source of vitamin E but bleached flour has a finer grain allowing it to make lighter products, and Bleaching also makes the flour whiter. The other nutrients in the two flours are exactly the same.

Bleached flour is best used for pie crusts, cookies, quick breads like muffins, pancakes, and waffles.

Unbleached flour is more likely used for yeast breads, Danish pastries, puff pastries, strudel, Yorkshire pudding, éclairs, cream puffs, and popovers, but bleached flour is often used for these items. My experience is that most recipes in the US are based on using bleached flour, unless unbleached or whole wheat flour is specified.
Robbie IN

The recipe that was in the September 22 newsletter the Caramel Chocolate Bars just doesn't seem like it is finished. Please check this and let me know what else has to be done with it. Like putting in back in oven again or what? It was sent in by Anna in Sweden.
Thanks, Shirley in Wisconsin

Everyone that has tasted this salad really likes it. It can also be served as a dessert. I have also used raspberry Jell-O and frozen raspberries instead. I also have added a sliced banana to the bottom layer.

Strawberry Supreme Salad Recipe

2 pkg. (3 oz.) strawberry Jell-O, divided
2 cups boiling water, divided
1 (10 oz.) pkg. frozen sliced & sweetened strawberries
1-1/2 cup vanilla ice cream
Whipped Topping, if desired

Dissolve 1 pkg. Jell-O in 1 cup boiling water; add frozen strawberries and stir until berries separate and is slightly thickened. Pour into a 5 cup mold. Chill until set, but not firm. Stir the other package of Jell-O into 1 cup boiling water; add ice cream by spoonfuls, stirring to melt and spoon over mold. Chill until firm, about 4 hours. Unmold and serve with whipped topping, if desired.
Judy (in Alaska)
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These bars are just delicious. Chocolate and pineapple with a hint of spice really seem to go perfect together!

Pineapple Chocolate Bars Recipe

3/4 cup shortening
1/2 cup (generous) sugar
3 eggs
2 squares (2 oz.) semi-sweet chocolate, melted
1 tsp. vanilla
1/2 tsp. cinnamon
1 tsp. baking powder
1 cup flour
1/4 cup chopped nuts
1 can (8-1/4 oz.) crushed pineapple, drained

In mixer, beat together the shortening, sugar, eggs and vanilla. Add dry ingredients and mix in well. Stir in nuts. Divide batter in half. To 1/2 the batter add the melted chocolate and spread into a greased 9 inch square pan. To 2nd half, add pineapple and spread over chocolate mixture in pan. Bake at 350 for about 30 minutes, until toothpick comes out clean. Cool and cut into bars.
Judy (in Alaska)
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This is a wonderful way to utilize a rotisserie chicken from the store. So many great flavors "married" together perfectly! I used the lesser amount of chili powder and I also used more cheese than the recipe calls for.

South Of The Border Chicken Dish Recipe

3 cups cubed cooked chicken
1 can cream of chicken soup
1 can cram of mushroom soup
2 small fresh tomatoes, chopped
1/3 cup chopped green pepper
1 small onion, chopped
2 to 3 tsp. chili powder
1/3 cup picante sauce
12 (6") corn tortillas, cut in 1" strips
1 cup shredded Colby cheese

Combine in a bowl, the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In greased 9 x 13" baking pan, layer half the tortilla strips, chicken, soup mixture and cheese. Repeat layers, except for the cheese. Cover and bake at 350 for 45 to 50 minutes, until hot and bubbly. Put remaining cheese on top and return to oven to melt, as otherwise if you bake it with the cheese on top, it will stick to the foil.
Judy (in Alaska)
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After reading what I wrote yesterday about the "Candy Corn Parfait", I realized that I didn't mention I use instant vanilla pudding for the yellow part of the candy corn. I read it over, too, but it didn't hit me until reading it today.
Sandy in Iowa



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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