All Simple and Easy Cooking Recipe Kitchen
Easy and simple to prepare recipes using everyday ingredients.

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CLICK HERE 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.

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For Mariann in Michigan (1/9/07), I bake cakes as a hobby. My favorite chocolate icing recipe comes from the back of the Hershey's cocoa can. It is the best!

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (Hershey's)
1 stick (1/2 cup) butter
1 /3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

For Boots in VA (1/8/07), regarding Peanut butter for fudge, I only use Jiff. I love the natural but it is pricey. Here is the recipe I use and we LOVE it here.

Ann's Peanut Butter Fudge
5 c sugar (don't use the extra fine "offbrand" sugar It doesn't work!) Regular is best.
1 can evaporated milk
2 sticks butter
1 7oz jar marshmallow cream
1 cup peanut butter
1 t. vanilla

In a large saucepan, cook butter, milk, and sugar over med/high heat until boiling. Stirring the whole time, boil until softball stage (240 degrees on a candy thermometer) This might take awhile.

Remove from heat and add vanilla, peanut butter, and marshmallow cream. Beat by hand one minute. Spread into a well buttered pan. (Don't forget to do this before you start cooking!) Let cool and cut!

Sarah Bell
www.bellissimacakes.com
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I was wondering if anyone knows which newsletter had the easy bake oven recipes in it, as i need some for my niece. I got the few from the Dec. 15th issue but there was more one other time but can't remember the date of the newsletter.
Thank you Sue from ND

Comment
There were so many I put them on a separate page. New ones have been added in the past week.
Easy Bake Recipes
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A question for Sandy D in MN: How much mix do you use in a cup a hot choc?
Karen S, from AL

Comment
The instructions were included in the Jan 10th newsletter
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Hope the furbabbies are being good for you now. Enjoy the note about them eating each others food. We have 4 "fur kids" so play musical plates quite often.
Margaret, Tulsa
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Hi Nancy and Nancyland family, I have a question that doesn't pertain to cooking, but I hope someone has an idea to help. My 6-year old granddaughter spilled a big blob of liquid paper on the living room carpet at her house. What should they use to try to get it out? The size of the spill is about 3 X 3 inches and of course the little splotches around it. Does anyone have any ideas? We would appreciate your input.
Thanks, Sandi Hutson in Jasper, Texas (aren't little kids wonderful? ROFL!)
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This is for the person in Blackwood, NJ I hope this is what you want. I have made this Fruit Cake for years.

Holiday Fruitcake
2 -1/2 cups sifted flour
1 tsp. baking soda
2 eggs lightly beaten
1 jar (28 oz.) mince meat
1 -1/3 cups (15 oz. can) condensed milk
1 cup walnut meats coarsely chopped
2 cups mixed candied fruit
Red and Green candied whole cherries

Butter a 9 inch tube pan or spring form pan. Line with wax paper. Butter again. Sift Flour and baking soda together. Combines eggs, mince meat, condensed milk, fruit and nuts.( If desired you can add 1/2 cup of whiskey or rum.) Fold in dry ingredients. Pour into prepared pan. Bake in slow (300 degree) oven 2 hours until center springs bake and top is golden. Turn out, remove paper. Decorate with pineapple slices and cherries and nuts if desired.
Enjoy, Ora in Connecticut
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Thank you Jane from NC and Nancy, for the tip on my Food Saver. But I called the company and talk to some representative. They listen to my machine over the phone (imagine that) and told me it was not going to work anymore. Well since I haven't used it that much, and my warranty was over, they told me they were still going to send me out a replacement for mine. Now that's what I call a great company. You don't have to worry doing business with a company that really stands by their products.
Louisiana Lady
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For Boots in VA - The very best peanut butter we have ever used is Adams. It contains nothing but peanuts and salt. Your fudge and cookies already have enough sugar, so use a peanut butter that doesn't have any. Costco has both creamy and chunky; however, you do have to stir it. We get it at our local supermarket in the no-stir variety. Good luck!

For Mariann in Michigan: I have been making CHOCOLATE FROSTING for 40 years and and still asked for the recipe every time I bring a cake to a party. It is simple, and always turns out delicious!
For a 9 x 13 cake (left in the pan-- no icing for sides) use:

Chocolate Icing
1-1/2 sticks (3/4 C.) butter
1 raw egg (YESSS!)
1/2 C. unsweetened cocoa powder (or more)
1/4 C. warm water
1 tsp. vanilla extract
about 4 C. powdered sugar
pinch salt

Add the vanilla to the warm water and beat all together. Adjust amount of powdered sugar or add more water for desired consistency.

DON'T let the egg put you off. It makes the icing very smooth, and egg producers have been thoroughly chastised about salmonella. If a cake were going to sit around a couple of days, it might be a problem, but every crumb is usually gone within minutes!
Sandy in Bountiful, Utah

This is for Linda in AL january 10 newsletter
Mrs. Wilkes boardinghouse cookbook can be ordered at Amazon.com
Sue in KY
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Would anyone have suggestions on how to prevent bacon from sticking to paper toweling while being microwaved? Is there a particular brand of paper towels that works better than others? Until recently this has not been a problem. I can't figure out why the bacon suddenly sticks like glue to the paper towels when microwaved. Also, any suggestions from you great cooks on how to grill steaks so that they are tender? We use our George Foreman Grill quite a lot. Everything turns out fine except for beef steaks. The taste is wonderful, but they are always a bit too chewy. :)
Pam in Ohio

Comment
I got a bacon tray at Walter Drake.  Easy to use and works well. 

Microwave Bacon Tray with sloped design drains away grease for crisp, crunchy slices that are healthier to eat. Bacon doesn't soak in fat! Gemstone transmits heat more efficiently than glass or ceramic; safe to use in conventional ovens up to 400 degrees. Thaws food, too, in 1/2 the time! Dishwasher safe; measures 12 x 10 x 1 1/2".
Microwave Bacon Tray

I also saw on TV Makin' Bacon.  I haven't tried it but here is the info on it.

Makin' Bacon(R) Cooks Bacon Above Fat, not Soaking in it! A lot less fat and cholesterol on your plate makes healthier meals. Place strips on T-bars; bacon is cooked through 'n' through in minutes. Pour away grease-laden fat. Dishwasher safe polymer with cool-grip handle is 9 x 8 1/2 x 5".
Makin Bacon(R)

I checked on Does It Work and Lubbock Channel 11
and they said "So, does the Makin Bacon live up to it's claim? Yes, it works! "

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Here is a recipe I would like to share with the newsletter readers. A co-worker was talking about this recipe in the lunchroom one day. It sounded so good, that I asked her for the recipe. When I made it of course, I tweaked it a little bit. This is so delicious! If you like Tex Mex, you'll like this one.
From Merry M in MN

Fiesta de Mexico
1/2 bag corn tortilla chips, crushed
1 pound lean ground beef
1 can ranch style beans, undrained (or use chili beans)
3 cups Cheddar cheese, grated
1 can cream of celery soup
1 can cream of chicken soup
1 can diced tomatoes, undrained
1 can whole kernel corn with chilies, drained
2 teaspoons chili powder
1 medium onion, chopped

Preheat oven to 350° F. Brown ground beef and onion in a skillet. Drain fat. In a separate bowl, combine soups and chili powder, blend well.
In an oven-proof Dutch oven, make layers in the following order; Crushed chips, corn, beef with onion, tomatoes, beans, and soup mixture.
Bake covered, in oven for 45 minutes. Remove and top with cheese. Place back in oven without lid, and bake for 5 additional minutes, or until cheese is completely melted.
Serve topped with sour cream and taco sauce, if desired. Can also be served with rice.
Note: This can also be made in a crock pot. Spray crock with non-stick spray. Make layers as above. Cook on HIGH for 3 hours. Top with cheese for the last 15 minutes. You can also substitute Cream of Mushroom for one of the cans of soup above.
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Good Morning, Nancy,
Someone need a recipe for Custard Pie. I don’t have hat one, however my husband loves this one. It’s call Egg Custard. I hope this helps. See Recipe below. I love your newsletters.

FROM THE KITCHEN OF:
Darlene Thomas

EGG CUSTARD
3 eggs
½ cup sugar
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon vanilla
2 cups milk

Bring milk just to a boil and add beaten eggs and other ingredients. Put in buttered casserole and cook 30 minutes in a 350 degree oven.
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For Susanne:
Bisquick is a brand of baking mix but if you can't find that either, try this:

MASTER MIX (like Bisquick)
9 c. sifted all-purpose flour
1/3 c. baking powder
1 Tbsp. salt
2 tsp. cream of tartar
4 Tbsp. sugar
1 c. nonfat dry milk
2 c. shortening which does not require refrigeration

Sift together 3 times the flour, baking powder, salt, cream of tartar, ugar and dry milk. Cut in shortening with pastry blender or 2 knives until mixture looks like coarse corn meal. Store in covered container at room temperature. Makes 13 cups mix.

Note: To measure the Master Mix, pile it lightly into cup and level off with spatula.
gramaj
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Hi Nancy, I am replying to a request fin the Jan. 10 newsletter from Leslile from TX: canned sweet potatoes are already cooked and to follow any recipe, just
follow instructions AFTER the cooking instructions. Here are two to try from my files (Harvest is my inclusion to the name, since that is how I save recipes according to type; Thanksgiving is MY favorite holiday), depending on your taste. I have included the whole recipe for those who prepare fresh sweet potatoes:

Harvest Mashed Cardamom Sweet Potatoes
for 4:
Preheat oven to 400 degrees F (200 degrees C).

Prick 2.5 lbs. of washed sweet potatoes with a fork. Bake for 1 hour or until tender; reduce oven
temperature to 250 degrees F (120 degrees C). Scoop potato flesh out of skins and place into a mixing bowl. Slowly beat in 1/4 c unsalted butter and 1/4 t ground cardamom. Whip until potatoes are smooth and fluffy; season with salt and white pepper [add milk if too stiff]. Keep warm in oven. In a large deep skillet, heat 1/2 inch of oil until shimmering.

Add 3-oz. (of 6-oz) thinly sliced shallots to oil and fry until crisp. Transfer the shallots, using a slotted spoon, to a paper towel; season with salt. Repeat the process until all the shallots are fried. Garnish top of potatoes with shallots.
Source: http://www.Allrecipes.com
by Talia

Harvest Yummy Yam Casserole for 4:
Preheat oven to 375 degrees F (190 degrees C). Poke 2 lbs. cleaned yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl. Beat yams until smooth.

Then beat in one egg. Stir in 2 T brown sugar, 1 T melted butter, 1/2 t salt, 1/2 t ground cinnamon, 1/8 t ground allspice and 1/8 t ground nutmeg; beat until the mixture is light and fluffy.

Transfer mixture to an ungreased 3 quart casserole dish. Arrange 3-oz. pecans in a single layer on top. Sprinkle with remaining 2 T plus 2 t brown sugar and drizzle 2 T melted butter over the top. Bake for 25 minutes in the preheated oven, or until browned and bubbly.
Source: Source: http://www.Allrecipes.com
by LizaLouise

Hudson Valley Kathleen
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Nancy in your letter of January 10, 2007 someone in Blackwood, New Jersey asked for an old fashion fruit cake recipe. How old fashioned do they want? I have a recipe that has nuts and candied fruit that I've made for years and would be glad to send it if I knew what she was looking for.
Millie in MO
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This is for Robert's wife in Ohio what I did when saving recipes for the cookbook is right click your mouse on the screen of computer when first turned on.

Left Click the ' new ' another little screen should pop up, i chose 'text document', left click that, a folder should pop up with a notepad over that and type in whatever you want to name that folder then you left click 2 times and you should have a blank folder you can put in anything you want[ I made up lots of different ones], these will be on your computer screen, whenever you want to use them left click 2 times, they should be on the bottom of screen[ toolbar ?], highlight what ever you want to add and right click that, chose either cut or copy, then open your folder and left click to add something wherever you want, right click and chose 'paste' and it should be there when you want to close it go to file at the top of the folder and click that, then click save ,you will lose the stuff you put there if you don't.

This is really easy when you get the hang of it and it don't cost anything but i still want to eventually get the software that has been talked about in Nancy's newsletter before, it sounds like you can do a lot with that [forgot the name]. Sorry so long but that is the only way I can figure out to tell anyone and get it right
Jenny in Ky

Thank you Nancy for putting the links to stores in Ditto's and Siggy's corner. I often try and describe an item I want and my grandkids have no clue what I am talking about. I can now find the "thingy" I am looking for without having to try and describe it.  Now days it often cost more to drive to a store than have it delivered. I love clicking on the link and having it delivered right to my door.
Lois
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Apple Brandy Praline Pie

Praline topping; (recipe-follows)
1/4 c Sugar
3 TB All-purpose flour
1/4 Ts Salt
3 Eggs
1/2 c Light or dark corn syrup
1/4 c Margarine; melted
2 TB Apple or plain brandy
2 md Apples, Peeled and thinly sliced
1 Unbaked (9 inch) pie crust

Praline topping:
1 c Coarsely chopped pecans
1/4 c All-purpose flour
1/4 c Packed brown sugar
2 TB Margarine; softened

Prepare Praline Topping; set aside. In large bowl combine sugar, flour, and salt. Beat in eggs, corn syrup, margarine, and brandy. Stir in apples. Pour into piecrust. Sprinkle with topping. Bake in 350º oven for 45-50 minutes or until puffed and set. Cool on wire rack.

Praline Topping:
In small bowl combine pecans, flour, brown sugar and margarine. Mix with fork until crumbly
Gina in Indiana
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Hi Nancy. I just want to thank Merry M in Minnesota for sending me her favorite lemon blueberry cake from the January 10th newsletter. Please post this in the newsletter.
Thanks. Betty I in SC
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HI Nancy and all :)

Lazy Day Salad
20 oz. can crushed pineapple (with juice)
16 oz. fruit cocktail (drained)
2 x 8 oz. mandarin oranges (drained)

ADD:
1 package instant vanilla OR lemon pudding mix
1 small to large container Cool Whip (to taste)

Mix well.
(You can add 3 cups miniature marshmallows and coconut to taste)
Sprinkle with:
1/2 cup pecans (optional)
1/2 cup flaked coconut - coloured is nice (optional)
Store in regfrigerator

HAWAIIAN SALAD
1 can crushed pineapple with juice
1 can mandarin oranges with juice
2 packages instant lemon pudding
Stir to dissolve pudding in juices with fruit

ADD:
3 cups miniature marshmallows
coconut to taste (optional)
1 large Cool Whip
Store in refrigerator

GINA in Indiana
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I want to thank everyone who sent in the hint about using a potato masher to separate chop meat while it sautés. I used it to chop up sausage, while browning it. I use sausage in my lasagna sauce and usually it takes forever to separate into small pieces with a wooden spoon. The potato masher did the job in no time.
Thanks. Gay in L.I.
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We love Mexican food, and am always looking for Mexican recipes in your newsletter, but seldom find anything. Come on you gals from Texas, New Mexico, Arizona, and California, share some of those great recipes with us. I would love to have recipes for tacos, enchiladas, flour tortillas, biscochitos, posole, caldo, casseroles, etc. I make this very simple but delicious salsa.
Ruby from Texas

MEXICAN SALSA
l can diced tomatoes
1 small can diced jalapenos (4 oz can)
1 medium chopped onion
minced garlic pods to your tasting (I use 3 large)
2 teaspoons lemon juice

Put all in blender and give it a few rounds on Chop. This makes quite a bit. I freeze it in small portions.
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Hi Nancy and furry friends,
Rose Marie here, I saw in your Jan. 9th Newsletter that Sandy in Iowa was looking for lip balm recipes. Here is what I have in my files.

Apricot Citrus Lip Balm
1 t Beeswax (5 ml)
1 t Apricot kernel oil (5 ml)
1 t Calendula oil (5 ml)
Few drops essential oil of
Lemon or orange
Great for chapped lips!

Melt the beeswax. Add the apricot and calendula oils, stirring constantly. Remove from the heat while stirring and when partly cooled, add the essential oils. Store in a small glass pot or jar.

Cocoa Butter Lip Balm
2.5 oz cocoa butter
2.6 oz beeswax
1.4 oz sweet almond oil
Melt ingredients together, stir and put into container.

Castor Oil Lip Balm
1.5 oz cocoa butter
1.5 oz beeswax
3 oz castor oil
Melt in microwave. Then add castor oil, stir, and pour into your lipgloss container.

Homemade Lip Balm
This lip balm recipe is easy to make and pretty versatile. You can try different flavoring oils to suite your taste.

1/4 vegetable or nut oil (Example: Almond oil)
1/4 ounce beeswax
1 teaspoon honey or glycerin
1/2 to 1 teaspoon natural flavoring oil (Example:
Peppermint or Lemon oil)

Melt beeswax in a double boiler. Remove from heat and whip with an electric beater until creamy. Combine other ingredients and whip until thoroughly mixed. Store in an airtight jar.

Here is a remedy for chapped lips:
CHAPPED LIPS
Exfoliate your lips by using an old toothbrush and a
menthol based lip balm. Apply lip balm first, then
brush gently with the toothbrush.
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In the Wed. Jan. 10th newsletter Gracie from Rochester NY was asking for a recipe for Corn Dog Casserole. I think this is the one she may be looking for.

Corn Dog Casserole
2 cups finely minced celery
2 Tbsp. butter
1-1/2 cups sliced green onions
1-1/2 pounds hotdogs, sliced
2 eggs
1-1/2 cups milk
2 tsp. sage
1/4 tsp. black pepper
1/4 tsp. salt
2 (8.5oz.) pkgs Jiffy Corn Muffin Mix
8 oz. Cheddar Cheese, shredded

Sauté' celery in butter for 5 minutes. Add the onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Sauté' hot dogs in skillet turning to brown slightly. Add to veggies in bowl, stir and reserve 1 cup of hot dogs and veggies. Slightly beat eggs and milk together. Add egg mix and next 4 ingredients to bowl. Add 1 1/2 cups of cheese to bowl also. Mix all ingredients well. Spray a 13 x 9 inch Pyrex casserole with Pam. Pour batter into the Pyrex casserole. Top with reserved hot dogs and cheese. Bake uncovered in a 400º oven for about 30 minutes.

Do hope that this is the recipe you wanted. It sure is good and tastes just like the wonderful Corny Dogs that we get at the Texas State Fair. My family likes to eat it with mustard. Enjoy ! !
Barbara in Corsicana, Texas

Evelyn in Tennessee sent in the same or similar recipe.
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For Linda in Al from the 1/10 newsletter: Linda I posted this link in a previous newsletter and if you click on the "Official Web Site Of Mrs. Wilks" you'll see a link in the upper right hand corner to order the cookbook.

Mrs. Wilkes' Dining Room - Wikipedia, the free encyclopedia

For Gracie, Rochester, NY I found the recipe I think you're looking for. Mimi also included a recipe for a pizza casserole in the same newsletter. I also miss seeing Mimi's name and her unique signature.
October 7th, 2005 Newsletter
Evelyn in Tennessee
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This is for Boots in VA. in the Jan. 8 newsletter asking how to achieve a stronger peanut taste in her fudge. When I made fudge or buckeyes etc. I found that increasing the peanut butter a tad and lessening the sugar resulted in a stronger peanut flavor without damaging the texture
of the candies.
Pam in Ohio
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To Carolyn in Ohio looking for help with a coffee ring on her table. I have heard that if you rub with a soft towel with mayonnaise it will remove the ring. I know this sounds crazy but I do remember trying this once and it worked! Good luck. Debi in NC
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More requests, replies and recipes will be posted in tomorow's newsletter.
Nancy
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Valentine Decorations at Oriental Trading Company

Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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CLICK HERE 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.