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

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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.

Hi Nancy. Glad to hear you got rid of that virus. The same thing happened to me last year. Thank goodness my oldest daughter is computer repair person.

BG in Indy requested a recipe for cheesecake. This is the one I am asked whenever my family wants cheesecake.

Vanilla Blueberry Cheesecake

I had 3 pkgs of cream cheese and some frozen blueberries so decided to make a cheesecake. The following is it.

1-1/2 cups finely crushed graham crackers
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
4 eggs
1 teaspoon vanilla

2 cups fresh or individually frozen blueberries, thawed (save juice)
1/2 teaspoon granulated sugar

Preheat oven to 350ºF.

For crust, combine graham cracker crumbs and sugar, stir in melted butter. Bake for a few minutes, then set aside.

For Filling, in a large mixing bowl beat cream cheese and sweetened condensed milk, until well combined. Add eggs and vanilla; beat just until combined.
Divide batter in half.

Combine 1 cup of the blueberries and 1/2 teaspoon granulated sugar; then stir into one half of the cheesecake batter.
Alternately spoon some vanilla and some blueberry into crust, to make a sort of marble effect.

Bake in preheated oven for 50 to 60 minutes or until center appears set when you gently shake the pan. Cool on a wire rack for 15 minutes. Loosen crust from sides of pan, with a knife. Cool for 30 minutes.

Then remove sides from pan; cool cake completely.

Cover and chill at least 4 hours. Serve with remaining blueberries mixed with juice, saved when thawing, and a little sugar. Heat and stir in a little cornstarch mixed with a little cold water, simmer for a few minutes until slightly thick. Then let cool.

Spoon some over each slice of cheesecake when serving.

Delicious!
Note:- Sometimes I use other berries or even use melted chocolate. Once I made homemade chocolate pudding, left the cheesecake plain, when cooked I loosened the spring form pan and poured half the pudding on top, and some went down the sides. Let it set and served it that way.

Enjoy
Betty in Northern Ontario Canada.
http://members.shaw.ca/b.e.webb/ 
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Nancy, this is not recipe related, but it is about food. Food I was eating! I was eating nachos with cheese sauce and inadvertently dropped a bit of the cheese sauce on my new white turtleneck sweater. Unfortunately, I had washed and dried it before I saw the spot. I have tried everything I can think of, including Oxiclean, dish detergent mixed with bleach and even plain diluted bleach. It has faded some but still easily seen and is orange! I am starting to wonder what they put in that cheese sauce that is so stubborn!! Any ideas would be appreciated.

To our Kentucky friends, I'm getting ready to watch the Derby on TV. Would love to wear a big fancy hat and be there rooting for my favorite horse. Lexington is beautiful this time of year. I don't make any bets, but love to watch those horses run.
Doris, S. Indiana

I would like to thank those that sent strawberry sites for "strawberry festival". This will be our first one and will be on a smaller scale. Thanks again and Nancy for the great help you are to all of us around the world. Your letter has always be very helpful to me.
Mary, Green Brook, NJ

If Mary in New Jersey wants to post the details of the town's strawberry festival on your site or even send it to me directly, I'd be happy to include it in advance on "Celebrity Chef Connection" - I love featuring food fests of any kind.
Hugs to you and the office assistants.
Best, Barbara

http://www.celebritychefconnection.com/
barbara@writesource.net 

Free eCookbook: The Ultimate List of Healthy Snacks: 40 Healthy Snack Recipes, featuring 48 pages of healthy snack recipes.

from the 4/29/10 newsletter
"Has anyone else found recipes for baking cakes, biscuits, etc. in their electric skillet? I would be interested to give others a try. I prefer using an electric skillet to the stove/oven in my RV. Propane is way too expensive and most sites have electric hookups."

Carolyn in Los Banos, at different thrift stores throughout our city, I have found countless electric skillet cookbooks. I also go to the Presto - www.gopresto.com -website. Enjoy! There are recipes for all their products.

This is for biscuits:
Baking In Your Electric Skillet: Certain kinds of cakes, such as coffee cakes, cake mixes, and any muffin or modified conventional method cake can be acceptably baked in an electric skillet. For baking BISCUITS, follow the instructions below.
Biscuits
When baking biscuits, best results are obtained by placing the baking pan on a low rack or trivet to prevent burning at the bottom. If you do not have a rack that fits in your skillet, metal skewers or poultry lancers may be used to rest the baking pan on. Brush the top of the biscuits with melted butter to aid in browning. If desired, sprinkle with sugar and cinnamon. Place the cover slightly ajar on the skillet and bake at 425° for the recommended time or until done. Chris in NM

"Good Morning just when we thought spring was here another frost today. Does anyone have a TNT recipe for cheesecake? Don't know what I would do without all the wonderful cooks out there always willing to share.
Thanks,"

BG in Indy, this is my all time favorite cheesecake and it is very easy!

This recipe is in Mom's own words.

Cheese and Cherry Dessert
Makes 15 squares Preheat oven to 375ºF.

Combine:
20 graham cracker squares, crushed
1/4 c. butter, melted
1/4 c. sugar
Mix well. Spoon into dish (9" pie plate or 8 x 12" baking pan). Bake for 8 minutes. Remove and cool.

Combine:
1 pkg. (8 oz.) pkg. cream cheese
2 tbl. milk
Beat until smooth.

Add:
1 c. sugar
Beat well. Set aside. Prepare according to directions 1 pkg. (2 oz.) whipped topping mix - Dream Whip - (you could use small carton of cool whip!)

Fold in cream cheese mixture. Spread over graham cracker crust. Spread over all, 1 can cherry pie filling. Chill, then serve. listed under Dairy Products recipes on Nancy's message board.
Chris in NM
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This is next favorite.

Lemony Cheese Dessert

8 ounces cream cheese, softened
1 1/2 cups milk, divided
1 small box lemon instant pudding and pie filling
1 to 2 tablespoons grated lemon peel
1 (6 ounce) ready-to-use graham cracker pie crust

Beat cream cheese and 1/2 cup of the milk in small bowl with electric mixer on medium speed until blended. Add remaining milk, the pudding and pie filling (dry) and lemon peel. Beat on low speed 1-2 minutes or just until blended (do not under-beat). Pour cream cheese mixture into pie crust. Cover and refrigerate at least 1 hour but no longer than 24 hours. Cover and refrigerate any remaining dessert. Yield: 6 servings

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3384&forum_id=51
Chris in NM
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This recipe is a good way to get kids interested in the workings of a kitchen and a tasty treat
when done learning. Also, a great reward for adults who did all the work.

Oreo Truffles

You will need:
1 bag Oreo cookies
1 8 oz cream cheese, soft
12 oz semi sweet chocolate chip or chunks

Set aside 6 of the Oreo cookies.

Put remainder of cookies in a plastic bag or food processor. If you are processing in plastic bag
crush by banging w/rolling pin until mix is powdery.

Add cream cheese and mix together until it looks like brownie batter.

Scoop w/small (1 Tbs) size ice cream scoop or tablespoon onto cookie sheet lined with waxed
paper or foil. Place in refrigerator 1 hour to harden.

In the meantime, place the reserved 6 cookies in a plastic bag and repeat same procedure for crushing them or use processor.

Melt chocolate chips/chunks in micro for 1 minute on High. Stir. Return to micro and cook an additional 20 seconds more and stir to smooth.

Take cold chocolate balls from refrigerator and dip into melted chocolate and sprinkle w/crushed crumbs. Refrigerate 10 minutes to harden. Enjoy!
Judy/Buffalo
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In the Newsletter dated April 29, BG in Indy requested a recipe for a TNT cheesecake. This is the best cheesecake, I make this at least once a month. If you follow the recipe exactly, the top never cracks and the top is smooth and doesn't sink. I either use a cherry, strawberry, blueberry topping or sometimes I make a chocolate gnache for the top.
Enjoy Barb, Fl.

Cheesecake

3 packages (8 oz each) cream cheese, soft
1 pt (2 cups) sour cream
1/2 pt (1 cup) heavy cream
1 cup sugar
5 whole eggs
1 tsp vanilla or 1 tsp rum extract
Rind of 1 lemon or 1 tsp lemon juice
Graham cracker crumbs

Oil a 9” spring form pan, coat with crumbs. Preheat oven to 350. In large bowl, cream the cheese thoroughly. Add sugar, flavoring and lemon, mixing well. Add eggs, one at a time, beating after each addition.

Add sour cream and heavy cream; beat until very smooth and creamy.

Pour mixture into the pan. Set this in a large baking pan (or nesting pan) and pour in enough cold water to come almost halfway up the sides of the pan .bake at 350 for 45 min.

Then check to see if the cheesecake is browning on the top and has risen almost to the top of the pan. Continue baking until golden brown on top. Increasing oven temperature to 375 if necessary. (total baking time will be about 1 hour. Cheesecake will not be entirely firm when removed from the oven, but will become more firm as it cools). Remove from the oven and take the cheesecake pan out of the water and let the cheesecake stand at room temperature for 2 hours, then chill. Run a spatula around the edge of the pan, then invert on a plate to serve. Add fruit topping, if desired.
Barb, Fl.
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Nancy,
First, let me say thank you for the wonderful service you provide for your many recipe family members. We cannot begin to tell you how much this newsletter means to us both physically and emotionally. I can just visualize each of us waiting with anticipation in front of our computers as “Nancy-time” draws near. You’re our great picker-upper after a long day. Thanks a million!

I hope you can help me with a little problem. I have been a member of E-CookBooks.net for several years, although I haven’t visited the site in a year or two. I just tried visiting the site, but my password was rejected. I can’t reach the website for help via e-mail because when I click the button for "E-mail Us" the window says the default mail client is not properly installed, so I can't locate the e-mail address. Do you have any suggestions? I hate to have to pay the membership cost again since I so seldom use it. (Your newsletter is my main recipe source. Go ‘Landers!)

Hot Weather Diabetic Fruit Treat
I'd love to send in a great recipe to the newsletter, but I can read recipes much better than I can create them. All I can offer is a hot weather suggestion that works for my husband and I (both diabetic.) A heaping cup of FROZEN mixed fruit (no sugar added) generously topped with Lite Cool Whip mixed with a touch of Splenda is a wonderful way to cool off in hot weather. It's tastier than a popsicle and healthier, too!
Irene in La
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I'm looking for one layer cakes. I would appreciate any easy TNT
recipes.
Thanks ! Judy

Free eCookbook: Quick and Easy Chicken Casserole Recipes featuring 47-pages of quick and easy recipes.

Evening Nancy, jeanlock in McLean VA...You're very welcome. Many years ago, a dear friend from England living here gave me some magazines she received from family members. What I discovered was that English cooks, and possibly throughout over there, are extremely frugal cooks. They did such things as save onion peels, celery tips, anything removed from veggies when preparing them and made a stock. They used these stocks in their cooking. They saved carcasses, bones, pieces of meat, etc. and made stock with them. I learned to save leftover veggies, broth, meat drippings from things cooked, in containers in the freezer (labeling them so I knew what they were, i.e., beef broth, chicken broth, veggie broth, veggies for soup/stews...and date put in freezer). Recently, I decided to go ahead and make the stock from a carcass and save it in the freezer until needed. Up until that time, I would put the carcass in the freezer which took up more space than a carton of broth. The one exception is my ham bone and bits of ham. I do keep them in the freezer. These are a treasure, I think, and am very particular how to use them. In fact, when I took a ham to my daughter's home for Easter, she told me that we would have to flip a coin to see who got them trimmings and bone ; o ) I left it. Betty in MS

Betty in MD. We have not mailed out cookbooks in the past, but will check with committee and report back to you. That is certainly a possibility, but do keep in mind it will be the cost of mailing a book added, which should not be much. It is shaping up to be a very good cookbook. Thank you for your interest. Again, you can contact me at bjnjii@hotmail.com Betty in MS

And thank you Kim for your blessing and the same blessing to you. We do have a wonderful family..
thanks to Nancy.

A big "thank you!" to Pam in Maine for the Splenda muffin recipes. I think I will try one tomorrow. We like to get to the Farmer's market early, so it will be our quick breakfast. Maybe I will try the oatmeal one from the earlier newsletter first. Thank you so much for sharing.
Sandy in Iowa

Ranch style beans recipe | Homesick Texan
http://homesicktexan.blogspot.com/2010/03/ranch-style-beans-recipe.html

Here is a look-alike recipe of "Ranch Style Beans"
For J in Oklahoma, here is the recipe that might solve your daughters Ranch Style beans problem.
bill Alb. NM

Good morning:
This is for Betty in MS. I, too, would be interested in purchasing a cookbook from the ladies auxiliary if and when they are for sale. Please post a comment on this website so we can get in touch with you to get one. Thanks so much. Nancy, I so enjoy this newsletter. I look forward to it everyday. Thanks so much for all your wonderful efforts. Hope everyone has a wonderful day.
Suzi in Beaumont, CA

On this gloomy April 30, 2010 I was thinking about peach cobbler, and wondering if anyone had a recipe for an 8x8 size, made with Bisquick and canned peaches or frozen, with Splenda for a sweetner. Thank you all in advance.
Jam

For BG in Indy:
This is a very simple cheesecake recipe which I have had for years. I hope you enjoy it.

Cheesecake #2

Graham cracker crust
1/2 cup milk
2 blocks, (8 oz each) cream cheese, softened
1 cup sugar
2 tsp vanilla
3 eggs
1 can (21 oz) cherry pie filling

Preheat oven to 350 degrees. Mix cream cheese and milk together well. Add sugar, vanilla and eggs; mix thoroughly. Pour into graham cracker crust. Bake until custard makes small cracks, turns light brown and becomes firm, 30-35 minutes. remove from oven. Spread entire can of cherry pie filling over custard. Let cool. Refrigerate until ready to serve.

Graham Cracker Crust
1-1/4 cups graham cracker crumbs, 1/4 cup softened butter, 1/4 cup sugar. Combine ingredients and press into a 7" x 11" baking dish.
grannym IL
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Hello Nancy and everyone, I would like to join Carolyn in Los Banos in requesting recipes specifically for electric skillets. When we travel and stop at RV parks, I always use my electric skillet and not the gas stove. It's just quicker and easier, and saves propane. I'd also like to thank Judy in Alaska for sending in the recipes for smaller cakes. I really like cake and if I make the usual size, I almost always pig out on it.

While talking with my son today he mentioned that his grandmother cooked him fried pork chops that were so good. I asked if they were thick chops, and he said they were thin and she fried them in a skillet. I would like to make them, but I don't know how to keep them from being tough. I'm hoping some of the more experienced cooks will be able to help me. I normally bake my pork chops or make them in a crockpot. I know when she fried anything she used a big cast iron skillet. I should have paid more attention! Thanks for any help.
Doris, S. Indiana

Comment
I have used that electric skillet for many recipes.  I will pull those recipes and post some in the next couple of days.
Nancy Rogers

Banana Raisin French Toast

In buttered baking dish tear up 10 slices
of raisin bread. Depending on thickness.

In a blender or processor place:
2 medium very ripe bananas
1 cup milk
1 3 oz OR 1/2 of an 8 oz block of cream cheese
4 eggs
1/3 cup sugar
3 Tbs flour
2 tsp vanilla

Press down w/ hands or large spoon. Cover and refrigerate overnite. Uncover and bake in 350 oven 40-50 minutes.
Dust w/powdered sugar before serving.
Judy/Buffalo
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Nancy, I am trying to find the recipe that has the apple preserves from Dollar General. I was in there yesterday and they were out, but said they had more ordered as they had a "run" on them. Now that I know I can find them, I can't find the recipe. Could someone out there help me?
Bev in Ga.

Help,
My gentleman friend wants me to bake a beef heart. I have no idea what to do with it, I’m going to begin to research what to do, but if there are any tried and true recipes out there for cooking a beef heart, they would be greatly appreciated. I never paid any attention when Grandma cooked things like that for Grandpa, because it just did not sound good to me. Now I’m kicking myself as I have no idea.

Thanks for any and all help, RK (Kansas)

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