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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Thank You to Barbara, TX and Evelyn in TN for sending in Mimi’s version of the Corn Dog Casserole. I don’t know how I ever misplaced that recipe it was definitely well loved by everyone in my family. Thanks again! Nancy keep up the excellent work that you do for us, I do hope that you are feeling better!

I purchased the Monkey Bread mix from Prepared Pantry a little while ago and finally had the chance to make it over the weekend, it was FANTASTIC! Everyone loved it I will certainly have to keep it stocked in my pantry. I encourage each one of you to order some!
Gracie, Rochester, NY
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I never thought I would I need the address of the Amish site you had listed in the newsletter. I rather love the rustic life and carefully prepared for the possibility of no electricity. I live outside of Clayton, NM found I did not have enough batteries when the electricity lines were down for days. No amount of batteries would have made it. I want a handcranked flashlight and I want a woodburning stove as well. Next time I will be more prepared and WARM.
Louisa and Karl from near Clayton, New Mexico

The site you are looking for is Lehmans.
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!
Nancy
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For Blackwood, NJ who wanted a fruit cake recipe.

White Fruitcake:
5 eggs
1 stick of butter
1 c. sugar
1 3/4 c. plain flour
1/2 tsp. baking powder
3/4 lb. candied cherries ( red and green)
1 lb. candied pineapple
4 c. pecans chopped
1 Tbsp. vanilla flavoring
1 Tbsp. lemon extract

Cream butter and sugar until fluffy; add beaten eggs and blend well. Chop nuts and fruit; mix with part of the flour. (Be sure fruit and nuts are mix well with the flour) Sift remaining flour and baking powder. Fold into egg and butter mixture. Add flavoring, mix, then add fruit and nuts, mixing well. (I use my hands to mix fruit and nuts with other mixture) Pour into greased, paper lined tube pan. Place in cold oven and bake it at 250 degrees for three hours. Cool in pan on cake rack. I put my cake in cheese cloth dipped in wine or bourbon, and put apple slices in the center hole. This helps to keep it moist. It isn't necessary to use the wine or bourbon, but it does help to keep moist and I think it adds to the flavor.
No name listed within message.
NT
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In response to Mary in Oregon and the Vidalia Chop Wizard™ on 14 Jan. I have had one for about a year and think it is the best gadget I own. It is so easy to use and easy to clean. You can chop a whole bag of onions in about 5 minutes. Be careful though, it is really sharp.
Mimi in Florida
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This is for Mari in NY who is looking for pressure cooker recipes. I use my pressure cooker only for canning produce from our garden; but I also have a Presto cooker and a Mirro cooker that save time over conventional cooking methods. I assume, Mari, that you want recipes for the Presto or Mirro cookers. (there are other brands also).

The cooking time for most any recipe can be cut in half when prepared in these cookers. I don't have special recipes; it's all about cutting cooking time. For instance, we love baked potatoes that take approximately 1 hour in my oven; however, I cook them in my Presto cooker with about 1-1/2 inches of water for about 25 minutes and they are moister than those from the oven. I also use it for cooking fresh vegetables, cutting my actual cooking time by about half. I can cook a roast in about one-third the time as it takes in my oven.

There are certain concerns; however, that are covered in your cooker manual about the amount of liquid you should use, as well as other safety precautions such as not overfilling the cooker, cooling before opening, etc. Your manual should also contain some recipes. If this is not the information you are looking for, let me know.

Nancy it's good to be getting your newsletter again after I had to cancel for about a year; but I have more time now and am able to enjoy it once again.

MS in MS (Margaret in MS)
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I use a Microwave Pressure Cooker and love it. I used to have a Presto 01282 8-Quart Aluminum Pressure Cooker but as my family began going off to college it wasn't needed any more. I downsized to the smaller microwave one.  It leaves the foods more moist and more tender than just zapping it in the microwave.
Lisa
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LIGHT FRUITCAKE RECIPE
1 pound pecan halves (4 cups)
1/2 pound English walnut halves (2 cups)
3/4 pound whole candied cherries (2 cups)
1/2 pound diced candied pineapple (2 cups)
1 1/2 cups light raisins
1 cup sifted flour
. . . . . . . .
1 1/2 cups butter or margarine
1 1/2 cups sugar
3 eggs
1 one-oz. bottle (2 Tbsp. plus 2 tsp.) lemon flavoring
2 cups sifted flour
3/4 teaspoon baking powder

Light corn syrup and red and green cherries for garnish

In large mixing bowl, combine pecans, walnuts, the 3/4 pound cherries, the pineapple and raisins. Toss with the 1 cup flour; set aside. Cream together butter or margarine and sugar till light and
fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract. Sift together the 2 cups flour and the baking powder. Add in thirds to the creamed mixture; mix well. Add batter to fruit, mixing well to coat all fruits and nuts. Transfer batter to a well-greased 10 inch tube pan. Cover tightly with foil. Place a pan of hot water on bottom oven rack. Bake cake on shelf above water in slow oven 300 F. for 2 1/2 hours. Remove foil; bake 3 to 5 minutes or till top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container. Before serving, brush with light corn syrup; garnish with candied cherries.
Millie in MO
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This is for Betty in Canada from the January 14, 2007 Newsletter. Betty in your recipe for the Dark Fruit -Wedding Cake you said to use 4 cups seeded raisins and on the next line it says 4 cups seedless raisins. This doesn't sound right to me. Could you please check your recipe and see if this is a miss print. I really want to try this as my husband loves fruit cake and this recipe sounds as close to my Moms as I can remember. Like a lot of us we think our Moms are always going to be there and we don't get those favorite recipes she always made. Thanks in advance.
Jeannie H from Henderson , Texas.
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Can you please reprint the Tortilla Soup recipe that Brenda from Alabama submitted. The one with the avocados in it. Or can you tell me
which newsletter that it was in.
Thanks, Judy from Conroe, Texas
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Nancy, Thank you for the wonderful site, the information and for just being there. I lost my recipe for the 1/2 point WW bran muffins using applesauce, shredded carrots, raisins? Can you help me Please? My family loves them. They are so easy to take to functions and no one knows they are low fat.
Thank You again. NanCee
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In the Jan. 9th newsletter, Ann in East Berlin PA sent in the Surprise Cheeseball recipe. It calls for 2 oz. of cream cheese. Someone else mentioned in the next newsletter that that didn't sound like enough cream cheese for the rest of the recipe. Will you please check your recipe Ann? I would like to try it.

Thank you. Pat in So. California
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Hi Nancy & Tona in Bama,

On Sunday I made Tona's CREAM CHEESE BANANA-NUT BREAD that makes 2 loaves or 24 muffins (I made the muffins). This recipe appeared in the Oct. 23, 2006 newsletter. However I noticed a discrepancy in the recipe, so I went back & checked later newsletters to see if there had been a revision, but I didn't see one---could have missed it. The second paragraph of the recipe starts out: "Combine flour & next "3" ingredients...." but there are only "2" dry ingredients listed after the 3 cups flour, 1/2 tsp. baking powder & 1/2 tsp. salt. Was the "3" a typo, or is there a missing third dry ingredient, such as baking soda, which usually appears in every banana bread recipe? I decided to make the muffins anyway, & they did rise some, but I was expecting them to be higher. They tasted pretty good, too, so no harm done if I did omit an ingredient, but just wanted to make sure for next time. Because I love the 8 oz. of cream cheese with this recipe; makes it fluffier/softer crumb. Sorry to bother you Tona!
Thanks so much-, Susan in Superior, WI.
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Nancy, in regard to your comment on gadgets, I love them too, especially since I lost the use of my right hand due to a stroke. My favorite gadget is the jar opener my son bought me one year for Christmas. It saves a lot of grief.
Dairiel P from St. Paul, Minnesota
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JoAnn of Fla. requested a recipe for Boston Cream Pie. Duncan Hines offers a cake mix in their signature collection for a Boston Cream Pie, it is very good.
Dairiel P of St. Paul, Minnesota
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Nancy, to reply to G.W. VA, January 14, 2007: Some one had sent in a corn pudding casserole. I would like to know if anyone knows what newsletter that was it. It's been a while back since it was on here. Here are two recipes from the files of Peggy NELA:

Corn Pudding
6 Tbs. margarine
1/4 cup sugar
3 Tbs.flour
1 and 1/2 tsp. baking powder
2 large eggs
1/2 cup to 3/4 cup evaporated milk
1 pound frozen corn

Melt margarine, I use micro, put aside. Mix sugar, flour, and baking powder, add to melted margarine, stirring til smooth. Beat eggs and milk with fork til well blended. Add to margarine mix. Beat til all mixed and smooth. Add corn, and pour into a greased (Pam type spray will do) 1 and 1/2 quart casserole. Bake for 45 minutes at 350.' I add the extra 1/4 cup evaporated milk after it is in the casserole dish to give it more 'pudding.' I have also put it together the day before, refrigerate it, and baked it the next day. Still tastes great and has saved me a little time on the "big' day!
Happy Thanksgiving to All, Donna, upstate NY

Corn Pudding Casserole
1/2 cup melted butter
1 cup of onions (I use the sweet onion)
1 (11 oz. can) of Mexicorn, drained
2 eggs
1 cup of sour cream
1 (8-1/2 oz.) box of Jiffy corn bread mix
1 cup shredded cheddar cheese

Heat oven to 350 -- Lightly butter a 2 qt. casserole dish.
Mix butter, onion, corn, eggs, sour cream. Add the jiffy mix. Put in a casserole dish and top with the cheese. Bake for 45 min. Geraldine, W.Va

Peggy NELA
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G. W. Va in the October 16 newsletter I sent in my mom's recipe for corn pudding [ casserole ]. don't know if it is the one you want but it is real good. tried to copy and paste to send but it would'nt let me.
Jenny in Ky
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For Mari in NY Pressure Cooker recipes.

Chicken Breasts Tarragon (Pressure Cooker)
2 chicken breasts,boned,skinless ans cut in half
2 T vegetable oil
salt,pepper and paprika
1 t tarragon
1/4 cup sliced celery
1/4 cup sliced carrot
1/4 cup sliced onion
1/4 cup white wine
Worcestershire sauce
1/2 cup white cooking wine


1 T cornstarch
1/4 cup water

Heat cooker, add oil and brown chicken. Season with salt,pepper and paprika. Add remaining ingredients, except cornstarch and water. Close cover securely. Place pressure regulator on vent pipe and COOK 3 MINUTES with pressure regulator rocking slowly. Cool cooker at once. (run cold water on immediately). Remove chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until sauce thickens. 4 servings.

Swiss Steak (Pressure Cooker)
2 Lbs. round steak, 1 inch thick
Salt and pepper
2 T vegetable oil
1 onion, diced
1 cup celery, diced
1 green pepper, diced
1 cup tomato juice

Cut meat into serving pieces. Season with salt and pepper. Heat cooker, add oil and brown meat. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES with pressure regulator rocking slowly. Let pressure drop on its own accord. Thicken if desired.
4 servings

I have more recipes if you want, soups,seafood ,meats and sauces.
Peggy form Belleville, Ontario, Canada.
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HI Nancy,
Ever since you started back with the newsletter after the holidays, I have been having a problem wih them. First let me say that I have Web TV. When I get your e-mail, there are 2 ways to click on to see the newsletter, either where it says for example sundays newsletter or the whole www. nancys- etc. Before the holidays I could click on either one and it took me to the newsletter., now it's kind of a crap shoot which one to click on to, because I never know which one will work. What happens, is if I choose the wrong one, I get a blank screen and it locks up my Web TV, I can't back space, shut it off or anything. I have to wait until it knocks me off the web and then go back on and choose the other link. Now today, you had both the "Sunday newsletter AND the www. link together as one, so the blank screen thing happened again. The only way I got to the newsletter was to go to the archive page. Sorry this is so long, but I hope you might know why this is happening. I love the newsletter and you do a fantastic job, but I sure hate the problem I'm having. :)

Comment
I have one popunder when first entering the site. The popunder shows once in 24 hours no matter how many pages you access on the site. What is probably happening is WebTV does not handle popunders well. It probably doesn't matter which link you choose the popunder will show up once every 24 hours. I am sorry you are having problems. It is necessary for me to keep the popunder to keep the newsletter going and the site online.

The blank screen was probably because I was updating the newsletter the exact time you tried to access it.  I causes it to not show.  I don't know what you can do with WebTV to completely refresh the screen.  On a PC you simply have to press the F5 key and the Ctrl key at the same time after the page did not load.
Nancy
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This is for Barb in Delaware, who in the January 7th newsletter was asking about Mrs Wilke's Boarding House in Savannah, Ga: Please, when you go back in February, be sure to ALSO try "The Lady and Sons", at Whitaker and Congress. Same deal...be sure to come about an hour and a half early to sign in and then browse the shops so you can make it for lunch or dinner. This is the now-famous Paula Deen's restaurant from long before she was so famous! LOL It's a very well known place for the locals , and out of towners, too! I used to live in Savannah, and miss so many things about it.
Lauré in North Hollywood

I agree with Jack in Ohio. (1/14 newsletter) If anyone has come up with their own recipes for the " Magic Bullet Express(TM)", care to share? I love my "Bullet", but haven't invented any thing on my own yet. Thanks in advance to anyone who cares to share. (Jack, where are you in Ohio)
Cheryl in Ohio

Comment
I love my Magic Bullet Express(TM). I just use any blender recipe and cut it in 1/2 (or size it down to the amount will fit into the container) then use it for my magic bullet. If you are interested in some I have tried I will make a separate page for them. I love homemade salad dressings in them. Just make them, put the top on the container and store them in the refrigerator. The Magic Bullet is great for smoothies and sauces for meat. I love it for a homemade creamy potato, broccoli and tomato soups.

I love putting fresh fruit (chopped up in small pieces) and frozen. Just throw the small pieces and blend until the consistency of sherbet. It is so good. It is fun to put 1/2 cup frozen sherbet (any flavor) and 1/2 cup milk. Blend til smooth. The combinations are unlimited.
Nancy
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Mary in Oregon, Sunday January 14 letter, asked about the Vidalia Chop Wizard™. I have one, love it and use it everyday. Several of my friends also have one. It is fast, easy and does not take up a lot of storage space. I have chopped onions, mushrooms, tomatoes, bell peppers, jalapenos, boiled eggs. My favorite breakfast is a veggie omelet. With the Chop Wizard I can have an omelet filled with diced veggies prepared, cooked and served within 15 minutes. And the best part is this little gadget is very easy to clean.
Sherrill in San Antonio
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HI Nancy and all ;)

Susie...

On the lazy day day salad...
I assume it means the small pkg of pudding because everything else that is large states it that way.

On the Hawaiian Salad I used a big can of pineapple and a big can of oranges. It turned out really good ;) Then I used 2 small (regular) pkg. of pudding mix. I assume you may be able to use a big box, if it is equal to 2 small pkgs.
I haven't tried the lazy day salad yet. But the Hawaiian salad is delish!
I sometimes also add drained maraschino cherries to it also.

Hope this helps :) GINA -in Indiana
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Nancy,
Thank you for posting links to the gadgets members are talking about.  In the past I know I saw a link but couldn't remember where. I also love the links in Siggy's and Ditto's section at the bottom of the page.  I can't get out any more.  I just have what I want delivered to my door.  Love it that way.
Linda, age 79
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Hi Nancy, this is for Shelia in the Jan. 14th newsletter asking about the Bacardi Rum Cake. It is the Dec. 11th newsletter. It is a great cake, just follow all the directions and it is easy to make. I would like to hear how you like it. Good luck.
From C.J. in NW Arkansas

This recipe info was also sent in by Cookie in Texas and From C. J. in NE Arkansas

Comment
Several more recipes will be posted in tomorrow's newsletter.
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Vidalia Chop Wizard™. For Mary in Oregon. I have the chopper and it is too good to be true. I absolutely swear by it. Have talked my friends into buying one and I am buying one for both of my daughters. I made a breakfast casserole yesterday, cut up the onion, green peppers, mushrooms and even the ham. You will not be disappointed in it.
Phyllis, WA.AZ
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Spudnuts for Carol.
via gramaj

Spudnuts
1 package active dry yeast
1/4 cup warm water 105 degrees F to 115 degrees F
3/4 cup milk scalded and cooled to luke warm
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon nutmeg or cinnamon
1/4 cup butter melted
1 egg
3/4 cup mashed potatoes
3 to 3 1/2 cups all-purpose flour
hot oil for frying
powdered sugar or honey glaze see following recipe

In a large bowl dissolve the yeast in the warm water. Add the milk, granulated sugar, salt, nutmeg or cinnamon, butter, egg and mashed potatoes. Add 1 1/2 cups all-purpose flour and beat with an electric mixer until dough is very smooth. Stir in enough of the remaining flour to make a stiff dough. Cover and let rise in a warm place until light and doubled in size; about 1 hour.

On a floured surface knead the dough a few times to remove air bubbles. Roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Cover and let rise in a warm place until light and doubled in size; about 45 minutes. Heat oil to 375 degrees F.

Fry doughnuts in the oil 1 minute on each side or until deep golden brown. Drain on paper towels.
Dust with powdered sugar or dip in to honey glaze. To dip hold hot spudnut with a fork, dip one side, invert and place on waxed paper or on a rack over waxed paper and cool until glaze is set.

Makes 18 doughnuts.
Source Great American Old-Fashioned Desserts
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Nancy
I was wondering if you or any of your readers have ever had a sour cream fudge with chopped cranberries and walnuts. We went to MIL's funeral recently where I tasted it. I've tried to duplicate the taste, but not quite. Can you or your readers help me? My SIL called it cranberry candy,
but to me, it was more like a sour cream fudge with fruit and nuts.
Thanks for helping, Marilyn in Ohio
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This is for Ruby in Texas. My husband and MIL had their own Mexican restaurant in South Los Angeles years ago. I always tell my husband I married him for his culinary skills. My favorite recipe is very simple and so delicious.

Fideo's
enough oil to coat frying pan
1 6 ounce package of coiled or broken fideo pasta (found in either the Mexican or pasta section)
1 small onion sliced or diced depending on your preference
1-2 garlic cloves, minced
1 14-15 ounce can of Mexican style stewed tomatoes, cut into smaller pieces
2 cups chicken broth (I use boullion) May need more as fideos soak up liquid

In dutch oven, bring to boil chicken broth and tomatoes.

In frying pan, break coiled fideos into smaller pieces. Fry fideos, garlic, and onion until fideos are a golden brown, about 10 minutes. Broth and tomatoes should be at a rolling boil when you drop browned fideos into dutch oven. Careful as they will sizzle and sometimes splatter when they hit the hot liquid. Bring to a boil again and then turn off heat, cover dutch oven for approximately 20-30 minutes. Check after 10 minutes as the fideos soak up the liquid. You may need to add additional liquid. It should be like spaghetti, only with a Mexican twist.

Hope you enjoy this as I have for the past 33 years.

Karen, SW Arkansas
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Nancy, I'm looking for a recipe for Country Style Steak and Gravy. That is what we call it in the south. I know there are several different ways to make the gravy, but I need the recipes. Thanks...Sue from North Carolina

Comment
I like the one I just posted a gravy recipe on Copycat and Clone Recipes. I started working on this page today.
Nancy
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Hi Nancy,
I love your recipe news letter very much. You do a wonderful job. I am looking for the Corn Relish recipe that some one was asking about on one of the news letters. I have searched for it on your site and can not find it. Can you tell me where it might be?
Thanks bunches, Pat K
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Hi Nancy,

I need a bigger crockpot but am unsure as to what kind to get as I've read that the newer ones are not as good as the old ones because they burn the food. My old one is about 20 years old and I love it but it's now too small. Hope someone can give me
some advice.
Teri from Calgary
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To Pam in Ohio, spray the paper towels with Pam cooking spray before laying slices of bacon on and it will not stick. Works every time for me.
Sybil in NW FL

Comment
A friend of mine in England told me several years ago it wouldn't stick if I didn't cremate it in the microwave. He was partly right but I will never admit it to him, LOL.

I did some checking and did find on the Bounty site

My bacon sticks to the paper towel when cooking in the microwave. How can I avoid this in the future?

When cooking in the microwave, paper towels absorb the grease produced by the bacon. If all of the grease is absorbed, the bacon will cook to the towel. For best results, use Bounty Cooking. Please consult your microwave oven manual on how to properly cook bacon in the microwave oven.
Source: Bounty Click Here
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I would like to thank Rose Marie for sending her recipes for Lip Balm. I also looked up the websites suggested by another Nancy member. I went out this weekend to find my supplies, but it looks like I will have to send away for containers and some of the oils. Since, I won’t have them in time for my grand children’s visit, I have opted to make them at a later date. We are instead going to make the magic hand and body lotion. I found everything I need for that and am looking for some plastic dispensers with a pump. We are also making Valentine placemats with neon pink poster board, ink stamps, stickers, paper punches and glitter glue.

I would also like to throw my two cents worth in on the cooking of bacon. I realize the member would like to use her microwave for this purpose. The paper on a roll of paper towels is held onto the roll with glue. The first sheet is also held down with glue. Maybe this is why the bacon is sticking. I have to be pretty far into the roll before I will chance its use on even cleaning a window or mirror. Since, most people have a George Foreman grill these days, did you know that it makes excellent bacon and the drippings are collected in its tray? Sandy in Iowa
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I want to thank everyone out there for all the great recipes, tips, and helps. I need to know if anyone has a recipe for using squash and soaking chunks of them in pineapple juice and making it taste just like pineapple. I made this years ago, but, forget how I did it. Thanks for the help. Love this site.
Penny from W. VA.
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I still am waiting for a answer about the recipe Tona in Bama sent in for Oh So Simple Rolls.
It was in the 12/20/06 newsletter.
It says 1 Tablespoon baking powder, but that seems like to much... should it be 1 teasp.?
I think the rest of the recipe sounded alright... but would like to know for sure before I attempt to make them, they sound so yummy!!!

Also was wondering if anyone has any recipe's for canned hot sauce?
My mom used to make the best and I never got that recipe from her.
It was just a red type sauce, no chunks or anything... not salsa!
It was the consistency almost like tomato juice, I know it was about a mild to med. heat.

I'm also interested in vegan & vegetarian dishes.
Not just veggies, but using the grains and legumes etc.. to make "meatless" burger etc..
Desserts too, not just fruit salads, but vegan/vegetarian desserts.

Thanks bunchies!!!
Suzie in NW Michigan!!!
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Mary in Oregon, in response to your question about the Vidalia Chop Wizard™. I have one and think it's about the greatest gadget I have purchased in years. You do have to learn how to use it. Cut whatever you are chopping in small pieces and it's much easier. I love it for potatoes, onions, cucumbers, tomatoes, etc. I would hate to be without it.
Nancy, I love the new format.
Susie in Arkansas
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This for the one asking about the Westinghouse Stick Up Bulb. I put one up in my hallway and it works pretty good. I think they would work pretty good in a closet also.
Rosemary in Oklahoma
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Dear Nancylanders,
I bought a one touch can opener. What a waste of money, it does not have the power to open anything. Well you live and learn.
Robert in Ohio

Comment
I checked on Does it Work on Lubbock TV Channel 11.  They tried the One Touch™ Can Opener .  It did not work well with oddly shaped cans it seemed to work with others.
I have one and found that the tuna cans and pineapple cans don't do well.
Nancy
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For Sandi Hutson in Jasper, Texas who is interested in removing a spot of liquid paper in her rug. My son who works as a janitor for a large firm, said to use ....(SPOT SHOT) I buy it at Wal Mart and it will remove paint from a rug that has been there for years. So it should remove Liquid Paper as it is only white paint. Follow directions on can. Best Wishes to all for a Great 2007
AK from CA
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I have the Magic Bullet Express(TM) also
from lindah in Texas

Here is their site for recipes
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More requests, replies and recipes in tomorrow's newsletter.
Have a great day
Nancy
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Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
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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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