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.

To Marcia in Mt. Airy: Your chicken soup will be much tastier if you substitute the sea salt with some chicken boullion powder. I use the individual packets, but just a little from a packet to taste. You can always add more of the packet if you're not satisfied. For vegetable soup I add a touch off beef boullion.

Madeline in New York

Aggression Cookies
3 Cups brown sugar, packed
3 Cups margarine -- softened
6 Cups rolled oats
1 Tablespoon baking powder
3 Cups flour

These cookies you squeeze, smash, beat. The more aggression you take out on the dough the better the cookies. Pile it all into a huge bowl. Squeeze smash beat! Form into balls the size of a walnut. Flatten with the bottom of a glass dipped in sugar. Bake on an ungreased cookie sheet about 10-12 minutes at 350. MAKES 12-15 DOZEN (large batch) these freeze well for weeks.
Star

Fruit Crunch Sundae
1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt

Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

Remove the granola from the oven and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.
Source: Barefoot Contessa
Episode: Welcome Back Breakfast

Rita Grand Island NY

I looked through my files and I am not sure if any of these cheesecakes are the ones that Sue (cooky) is looking for.
Chris in California

Luby's Cheesecake
This is the cheesecake in the Luby's Cook Book. It doesn't say anything about being "cracker covered" however. It says it is a "most requested recipe>"

CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter or oleo, melted

FILLING:
1 1/4 pounds softened cream cheese (2 1/2 8 oz packages)
1 cup granulated sugar
3 extra large eggs
1 cup sour cream
2 Tablespoons flour
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice

1. Heat oven to 350
2. For crust, in small bowl, combine crumbs, sugar and butter. Mix well. press onto bottom and 1 inch up the sides of a 9 inch springform pan.
3. Bake 10 minutes or until golden brown. Cool completely.
4. For filling, in large bowl, beat together the cream cheese and sugar until creamy. Add eggs, one at a time, mixing well after each addition. Add sour cream, flour, vanilla and lemon juice. Mix just until well blended. Do not overmix. Pour into crust.
5. Bake 30 to 35 minutes or until almost set. Cool completely on wire cooling rack. Refrigerate at least 2 hours. May garnish with fresh fruit if desired.

Very Best Cheesecake by Phyllis
Serving Size : 10

CRUST
18 Graham crackers, rolled to crumbs should equal 1 1/2 cups
1/4 cup sugar
5 tbls melted butter or margarine

FILLING
2 8 oz pkg. cream cheese softened to room temperature
2 eggs
1/2 cup sugar
1 tsp. vanilla

TOPPING
1 cup sour cream
1/4 cup sugar
1 tsp. vanilla

Preheat oven to 375F. Mix crust ingredients and pat firmly into the bottom and one third of the way up the sides of a 9" spring form pan. Beat filling ingredients with a rotary beater or an electric mixer until satiny and pour into crust. Bake 20 minutes, remove from oven, and cool 15 minutes. Meanwhile, raise oven to 475F. Blend topping ingredients and spread gently over cheese filling. Return cake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving.
Phyllis Knipp, Montana

I missed the original request for steak and gravy
so am unsure if this is what was requested

It's a favourite here and have even used venison

Round Steak with Dumplings
6 servings


Flour
Round steak for 6 servings
Pinch of salt
pepper to taste
1 cup (or more)water
Dumplings

Flour steak on both sides, brown with seasonings in a large skillet Add water; drop dumplings by teaspoonful over steak. Cover with tight fitting lid. Cook for 10 mins or until dumplings are done

Dumplings
1 C sifted flour
1 Tsp. baking powder
!/2 Tsp. salt
1/2 C milk

Mix first 3 ingredients; stir in milk just until moistened.
source :The Republican's Womens Cookbook 1969 - Meats - submitted by Ruby McLauglin from W Virginia
Sandi (Ont)

Hello all
I am looking for a recipe that is in this months issue of Food and wine magazine. I saw it in the Dr office a few weeks ago and didn't have time to write it down. I have looked high and low for the issue in my local stores and everyone seems to e out of it. It is on the front cover of the magazine and it's called sweet potato and bacon hash, I think. If anyone has it, i would love it if you would please share.
Thank you, Jackie in Kansas City

To answer Ann from Texas from the 1/19 newsletter, I too do not like the new slow cookers as much as the older ones. My old one had a teflon finish and a solid glass top which sealed the cooker to keep in all the juices. After many years of use the teflon just wore out and started to flake so I bought a new one. The difference is that the newer ones have vent holes in the top for steam to escape. After trial and error, and a few dried out roasts,(LOL), I tried covering the holes with strips of aluminum foil and that seemed to make all the difference in the world. One of our favorites is the center cut boneless pork loin. I just cut one in half to fit the cooker, add a can of cream of mushroom soup and dry onion soup mix, some garlic cloves to taste, 2 cans of water, and let it go from there. The meat is always nice and tender and juicy. Hope this helps.
Mary K

Hi Nancy,
The recipe I would like to have is for the cheesecake which was served at all the Woolworth's cafeteria's in the 50's-80's. It was a very light textured, fluffy cheesecake. Most recipes I've seen are for a heavy, densely textured cheesecake, which I don't really like as well. It had a graham cracker crust on the bottom, with some of the graham cracker crust sprinkled on top of the cheesecake.

Thanks for your help.
Nancy in Minneapolis, MN

Hi Nancy, Siggy, Ditto and all Nancylanders.
I just brought my 16 year old black Corgi in from the yard, he usually looks like a black bear cub, except he looked more like a polar bear cub he was so covered in snow. He loves the winter, hates water and the heat and humidity of summer. He would much rather burrow into a snow bank or roll over and over in the fresh snow.

Anyway, BWO in ND asked for a Peanut Butter cookie recipe in Jan 20th newsletter. This is the one I have made for the last 60 years, since I learned to bake at age 10, Mom made it before that. I hope it is what she wants.

Mom's Peanut Butter Cookies
1/2 cup butter OR margarine
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup peanut butter (smooth or crunchy)
1 egg
1 teaspoon baking soda
1 tablespoon hot water
1-1/2 cup flour

METHOD:-
Cream butter or margarine with both types of sugar, add peanut butter and egg. Beat.
Add baking soda, which has been dissolved in the hot water. Stir well and add the flour.

Roll dough into balls, place on an ungreased baking sheet - flatten with a fork which has been dipped in some hot water.
Bake at 350ºF for 8 to 10 minutes.
Betty's Place
Fibromyalgia website

Robert in Ohio had asked about a Strawberry Cheesecake Fudge Recipe in the January 19th newsletter. I found this recipe below on the net, but it doesn't havw strawberries in it. I bet you could swirl a little strawberry jam through it, though.

Cheesecake Fudge
1/4 C. butter
2 1/2 C. sugar
1 (5-oz.) can evaporated milk (or 2/3 C.)
3 C. miniature marshmallows
2 (3-oz.) packages cream cheese, cubed and softened
1 (12-oz.) package premium white chocolate chips
2 t. vanilla extract

Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.

Combine butter, sugar, milk and marshmallows in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly.

Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching. Remove from heat.

Stir in cream cheese and white chocolate chips until melted. Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.

Makes about 2 dozen candies.

Beverly in Missouri

Hi Nancy...like other members I too think the handcranked flashlights are terrific.

I recently bought the "improved" model from Costco. The brand is DuraPRO, and they now have a am-fm radio, with antenna and a siren feature on them. The radio comes in loud and clear (good for hearing weather reports etc.) and while the siren isn't terribly loud it still is a good feature IMHO. :)

The price was about $21.00 for for 2 of them. BTW....it states on the flashlights that for optimum performance even if you haven't use it, they recommend that you crank them for a minute
every 3 months.

Barb in San Diego

Nancy, my husband is cold all the time and I would love to know what brand mattress warmer you use and where you got it. I think he would love something like this. Thanks for the info in advance. Donna L. In Oh (now covered with snow ... first measurable amount all winter).

Comment
I found mine at Walmart but could not find in the local Walmart stores.  They never seem to have them in stock so I ordered it online. It works very well for me.  Here is a link to the actual l product. I have one for each of my beds.  I feel they are safer with cats around than an electric blanket.
Sunbeam 5oz. Fill Heated Mattress Pad

For Sue (Cooky) in Indiana
Is this possibly the recipe you wanted?
It's from the October 16, 2006 newsletter.  It is from the Prepared Pantry.

Absolutely Scrumptious White Chocolate Cheesecake

Nancy, This is for Beverly about cat hair. Take some wet paper towels and put fabric softener on and wipe away. I use this all the time and it works for me.
Byron from Bessemer, Ala.

Hi Nancy,

JoAnn in the Jan.14th newsletter, asked for a TNT Boston Cream Pie recipe. Here is the one my mom made all the time while we were growing up.
Rose Marie in Freeborn, MN

Boston Cream Pie
2 eggs (separated)
1/2 cup sugar
2 1/4 cups sifted cake flour
1 cup sugar
3 tsp baking powder
1 tsp. salt
1/3 cup salad oil
1 cup milk (divided)
1 1/2 tsp. vanilla
Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl. Gently fold egg white mixture in. Bake in greased and lightly floured
9-inch cake pans in moderate oven (350F) for about 20 minutes or till done. Cool 10 minutes and remove from pans. Cool completely.

Fill with cream filling and frost with chocolate glaze.

Cream Filling
1/3 cup sugar
3 Tbsp. flour
1/4 tsp. salt
1 1/4 cups milk
1 beaten egg
1 Tbsp. butter
1 tsp. vanilla
In saucepan, combine sugar, flour, and salt. Gradually add milk and mix well. Cook over medium heat til moisture thickens and boils, stirring constantly. Cook and stir 2 more minutes. Very gradually add the hot mixture into the egg and then return to saucepan. Cook and stir until mixture just boils again. Stir in butter and vanilla. Cover with waxed paper and cool.

Chocolate Glaze -
1 1/2 1-ounce squares unsweetened chocolate
2 Tbsp. butter
1 1/2 cups sifted powdered sugar
1 tsp. vanilla
3 Tbsp. boiling water
2-3 tsp. water

Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla until crumbly. Blend in 3 Tbsp. boiling water. Add additional water 1 tsp. at a time to form medium glaze of pouring consistency. Pour quickly over top of cake and spread evenly over top and sides.

For Judy in Florida in Saturday's newsletter concerning Simply Perfect Pastry Sheet. to roll out dough. I have used one for years, Mine was made by Tupperware and they just recently came out with one after not having it for sale for a while. I always use flour on it just like you would anything else to roll out cookie or pie dough. I dampen the counter top before I put the sheet down so it won't slip. Using the sheet makes clean up easier.

I also have an immersion blender. I use it to mix salad dressings, cream soups, chocolate milk, gravies, and canned tomatoes to make puree. I love it.

I need a recipe for a chocolate, peanut butter pie. My DH loves both flavors and I don't have a recipe, and thought someone in our "family" might have a TNT recipes to share. Thanks in advance.

I want to share a "diet" dessert recipe I make all the time. I adapted it from a recipe I got from the Taste of Home Magazine 3 years ago.

No-Bake Cheesecake Pie
2 tablespoons graham cracker crumbs, divided
1 pkg. (3 oz.) sugar-free lime gelatin (or any flavor you like)
2/3 cup boiling water
1 pkg. ( 8oz.) FF cream cheese (at room temp and cubed)
1 cup 1% cottage cheese
1 6 or 8 oz. container of low fat, low sugar lime yogurt (or any flavor to go with the gelatin flavor)
1/3 cup Splenda sweetener.
Cool Whip (lite) (2 cups)

Coat a 9 in. pie plate with nonstick cooking spray. Sprinkle with 1 tablespoon crumbs and set aside.
In a small bowl, dissolve gelatin in boiling water. Pour into blender. Add cream cheese, cottage cheese, yogurt, and Splenda.
Cover and process until smooth. Pour into large bowl. Fold in 2 cups of Cool Whip. Pour into prepared pie plate. Sprinkle remaining crumbs on top. Cover with plastic wrap and refrigerate until set. 8 servings.

Love the new format, Nancy. Am always grateful for this newsletter and I thank you for your many hours of work putting it together.

Ginny Lee-Upstate NY

In Fridays newsletter 1/19/07 Barbara in Alabama states she would use her pressure cooker more often if she didn't have a fear of it. I resolved that problem by getting a programmable Electric Pressure Cooker by Cook's Essential. It has a built in thermostat and timer which eliminates unnecessary guesswork, as far as adjusting the heat to maintain pressure. No rocking regulator or vent pipe. Removable cooking pot for easy cleaning.
Has front control panel with approximately 7 options. SAFETY is the feature here.

I purchased this from QVC two years ago. Haven't seen them in any of our local stores. It's fantastic, and I use it much more than my slow cooker. Perhaps this can be of help Barbara. Many of my friends were unaware of the electric programmable unit.

Mary Jo Central PA

In the Jan. 20th newsletter, Diane in Fitchburg, MA mentioned using instant tapioca as a thickener for sauces and stews. I have a foolproof recipe for stew, in which I always used Island Instant Granulated Tapioca. Unfortunately, I can no longer find this granulated tapioca in the supermarkets. Does the regular instant tapioca work as well?
Mary Kay in Manasquan, NJ

Sue (Cooky) in Indiana wrote that she saves recipes and makes a note of the newsletters they come from. Sue, would you have the cottage cheese cheesecake recipe? I believe you mix it in the blender. I have been looking for it, as I thought I remembered it as being a dessert that could be made sugar free. I haven’t been making myself sugar free desserts, but now that my husband has to watch the sugar, I am more interested in trying new recipes that are sugar free.

Also, I thank all who gave me hints of where to find ingredients and dispensers for Tona in Bama’s recipe for Miracle Hand and Body Lotion. I made it with my grand daughters on Saturday and they were amazed that they could make lotion. The three year old loved scooping out the Vitamin E cream and the Vaseline. The ten year old mixed it with the mixer and put it into a dispenser for both of us. They had been out sleigh riding in the morning and their little hands were so chapped from the wet, cold mittens. Later in the day, Shayla said her legs were really itchy. I told her to rub a little of the lotion she made on it. She said, “Grandma, this really is miracle lotion, because now I don’t itch at all.” It is so wonderful to have all of you to help me be Super Grandma.
Sandy in Iowa

Hi Nancy,
Etta in LA had a question about my Chocolate Velvet Frosting.

Etta, I don't refrigerate my frosted cakes. When I did most of my baking, my two sons lived at home and, needless to say, baked items rarely lasted more than a day or two. This frosting has a nice consistency and retains it at room temperature. Please let me know if you try it.

Norma in PA

This recipe is easy and delicious and Lent is only a month away.

Lasagna Roll-ups

15 lasagna noodles
1 jar (32 oz) spaghetti sauce
2 lbs ricotta cheese or small curd cottage cheese
1 cup (4 oz) shredded mozzarella cheese
1/3 cup grated Parmesan cheese
3 eggs, beaten
1 tbsp chopped parsley
1 tsp salt

In a large pot of boiling water, cook lasagna noodles until just barely tender. Preheat oven to 375 degrees. Mix together ricotta cheese, Parmesan cheese, eggs, parsley and salt. Pour half the spaghetti sauce in a 9 x 13" pan coated with cooking spray. Drain lasagna noodles, rinse and pat dry. Lay noodles out flat and spread filling evenly over each noodle. Roll the noodles up and arrange, seam side down, in pan. Cover with remaining spaghetti sauce and mozzarella cheese. Bake 35-40 minutes until bubbly and golden brown. Let stand 12-15 minutes before serving.

To keep lasagna noodles from breaking, hold in cold water until ready to use.

grannym IL

My Dad had a heart attack recently so is on several special diets I am looking for recipes that are for diabetics, Low salt, low cholesterol, low fat and low carbohydrates. I hope someone out there can help me Any help would be greatly appreciated.

Marcie from Wis.

In the Jan20 newsletter Caroline MO mentioned Tahini was hard to find . This is what I use. I've never used the bought
Sandi Ont


Tahini (Sesame Seed Paste) Recipe

2 tablespoons sesame seeds (toasted for a stronger taste)
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup water (luke warm)

Blend sesame seeds in a blender until smooth. (I use an electric coffee grinder) Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth.

Yield: 1/2 cup

Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad

Helpful site for non-electric products during power outages. (No batteries needed)
Solar Lamp 3 hrs sunlight=12 hours light
Handcranked LED Flashlight
LED Flashlight (shake to generate power for 1-2 hr.)
Wind-Up Flashlight
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!

Nancy and friends, something I learned the hard way is that if you put meatballs in spaghetti sauce and leave it all in a crockpot for hours on low it makes the meatballs soft. They weren't very good that way. Also when I make meatballs I use 85% lean burger. If you use the 90% or 95% it makes them tough. Amazingly the 85% burger doesn't leave any grease in the pan, but I line the pan with foil anyway, I guess the bread crumbs soak it up. Betty in ME.

For
Teri from Calgary regarding slow cookers. I love the West Bend slow cookers. Go to their website: www.westbend.com. Click on the left on "Slow Cookers and Crockery Cookers". I personally own the Item #84755, 5-Quart Oblong Slow Cooker. But, I wonder if the Item #84846 6-Quart "Versatility" Deluxe Slow Cooker would be about the same, just one quart larger. Yes, the new "crock pots" heat up so fast, foods can burn. But, the West Bend Slow Cookers have a great dial for adjusting the temperature settings. My Mother-in-law gave me mine many years ago, and I have since gotten another from Goodwill, I love mine so much. I was married 22 years ago and still have my "crock pot" and wouldn't trade it for the world as I can cook on low all day and nothing burns. I purchased a Rival Crock Pot about 4 years ago and don't like it at all. I will use it if I take foods somewhere for a covered dish type thing. Then, if I should ever forget and leave it, or I drop it and it breaks, I won't care as much since I don't really like it. Good luck, Teri.

Hi, Theresa in So. Dakota wanted to know abut the immersion hand bender. I bought one years ago for my hubby and then my youngest daughter got her own. They love them for mixes milkshakes by the glass or energy drinks, smoothies, etc. I've used it for mixing my pancake batter and several other things. Always handy to have around for those "small" jobs.

For Mari in NY re the Pressure Cooker, I use mine a lot for bean soup (where you used the dried beans-really shorten the cooking time there) and chili. My MIL used to cook her roasts in hers cause they stay moist and still get well done. I've had mine for years and, fortunately, it came with a really good cookbook. O-also, that's the ONLY way to cook beef tongue.

Dee in No Carolina- Use either or both in red or white sauce and fettuccini. Delish! I also add broccoli with the white sauce. This tie of year a seafood Gumbo would be good. I don't have a recipe, I just sort of "throw " it together.

Headed and peeled shrimp
scallops
crab meat ( real or imitation although I prefer real)
flounder or other mild whitefish
mixed veggie-1 bag frozen WITH okra (even tho I don't like okra)
2-3 cans of tomatoes (diced is best) or if you have whole on hand just smush them
1-2 cans of seasoned tomato sauce
couple bay leaves
season to taste

As I said-not really a recipe ad I use whatever seafood I have on hand. You can make it really spices adding Tabasco but I don't cause I can't handle the spicy stuff anymore. You do have too cook everything adding the fish about 5 min before it's done and then throw in the shrimp and scallops for just a couple min. They cook really fast. If you cook shrimp/scallops too long they get really tough!
Sorry this is so long Nancy. All your ice/snow is coming my way in the form of rain!!!!!!
Sue in Fl

To Betty in Me. yes please I would love to have Paula's Beef Stew recipe. I just adore her, for her cooking of course but I just love to hear her talk. It sounds like a strange Stew recipe with the tomatoes and such in it but I'm sure it will be great. I watched her make Sloppy Joes once where she browned the burger and then mixed in flour to make sort of a gravy mix and then served it on sliced white bread with mustard and onion. It wasn't like any sloppy joes I had ever seen but maybe she had used all of her tomatoes in her beef stew. LOL
Linda Boyles, Fairborn Ohio

To Diane, in Mass.,----I would love for you to share your beef stew recipe with us, please.  Anyone who has been a professional chef, has to have GREAT recipes!!  Any others you would like to share, using the crockpot, would be welcome.   THANKS.
Sue R

Here is a peanut butter cookie recipe with chocolate chips. It is quite yummy.

Whole Jar Peanut Butter Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
2 tsp vanilla extract
1 – 18 ounce jar creamy peanut butter
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 bag chocolate chips

In a large bowl, cream butter, white sugar and brown sugar until smooth. Add the eggs, egg yolk and vanilla. Mix all until fluffy. Stir in peanut butter. Sift together the flour, baking soda and salt and stir gradually into peanut butter mixture. Stir in the bag of chocolate chips. Refrigerate the dough for at least two hours.

Preheat oven to 350 degrees and lightly grease cookie sheet.

Roll dough into walnut sized balls and place on prepared cookie sheet (I just used a 20 scoop and dropped them on the cookie sheet). Dip fork in flour or water and slightly flatten the balls creating a criss cross pattern on top of the cookie. Bake 8-10 minutes in the preheated oven. Cookies should look dry on top but you don’t want to overcook. Allow to cool for a few minutes on the cookie sheet before removing to cool on a rack. These cookies taste even better when slightly undercooked.

Jen

I just received a Masterbuilt Electric Turkey Fryer for Christmas and would like some Recipes for it. All that came with it was Cajun.
Can you help me please?
Thanks, Bonnie

Someone sent in a simple fruit salad with peach pie filling, mandarin oranges, and chunk pineapple.
I want to tell you that we made the salad and it is delicious. We made one addition. I added a small amount of toasted coconut. Very good. I recommend it.  highly.
Barb in OKC

There were so many recipes sent in by our family (members) that not all would fit in the newsletter. 
Nancy

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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
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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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