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

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Nancy! Several of the "Newsletter Family" have asked for pressure cooker recipes. I haven't one but got these recipes in the newsletter from www.MomsMenu.com - Practical Recipes Newsletter. Use them however you wish. Stay warm.
Corinne, Murrieta, C

Part 2 of message

Dried Beans
One thing I never knew was that you can cook dry beans in the pressure cooker. Not even soaked first. My instructions say 4 c. water for 1 c. beans and don't fill more than 1/2 full, whereas you can fill other things 2/3. I tried this with Pintos, cooked them 30 minutes on the lower pressure, but it was not long enough. About 40 minutes more did the trick and they were great! This is a Godsend to me, as we love beans, but I always forget to soak them or don't get them in the Crockpot early enough.

You can do anything with liquid in the pressure cooker. I use my Crockpot recipes and usually cook them 30-40 minutes for beef and pork, 20 minutes for chicken.

Brown Rice with Veggies
1 cup brown rice
2 cups chicken broth
1 (2-ounce) package sliced blanched almonds
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup sliced green onion
1 large tomato, peeled, seeded, and chopped
1 1/2 cups water
1/4 cup chopped parsley

Combine brown rice and 2 cups chicken broth in a metal bowl which fits loosely in a 6-quart Presto pressure cooker. Stir in almonds and vegetables. Place 1 1/2 cups water, cooking rack or steamer basket, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes. Stir in parsley.

Makes 4 servings.

Swiss Steak
The original recipe from Mirro included pickled onions. Those didn't sound so exciting to me, so I adapted this recipe to my family's tastes. I add two cans of stewed tomatoes and 1-2 cups of water, depending on how long I'm cooking this dish. If I make a double batch, I use 2 cups of water so that the meal doesn't burn before I can get the pressure down.

For a 4 QT cooker

1/4 cup Flour
1 teaspoon Salt
dash Pepper
1 1/2 lbs Round Steak-1/2 inch thick
2 tablespoons Shortening* or oil
2 cans of stewed tomatoes
1-2 cups water

For a 6-8 QT cooker

1/3 cup Flour
2 teaspoons Salt
1/4 teaspoon Pepper
3 lbs Round Steak-1/2 inch thick
3 tablespoons Shortening* or oil
2 cans of stewed tomatoes
1-2 cups water

Cooking Directions for both size cookers.

Mix flour, salt and pepper. Dice steak into cubes, coat with flour mixture. Brown in hot shortening/oil in cooker. Add tomatoes and water to steak in cooker. Cover, set control at 10 and cook 30 minutes after control jiggles (or cook at 15 for 25 minutes). Cool cooker normally for 5 minutes, the place under faucet.

Once you open the cooker, you can thicken the juices for a "tomato gravy". Simply mix a little flour with a little bit of cold water, then add to the cooker. Cook with lid off, for about 5 minutes or until juices thicken. Repeat if necessary to thicken juices to the desired consistency.

* Any of the following may be used: fat, vegetable shortening, butter, margarine, etc.


Shredded Taco Meat
2 - 3 lb Roast (cut doesn't matter -- whatever is on sale!)
3 large potatoes, peeled & diced
1 packet Taco Seasoning Mix and
1 cup water

Put all ingredients in the pressure cooker and lock down. Cook for 30 minutes once it comes up to full pressure. Remove from heat and allow to cool down. Once rocker stops, remove lid and chop up meat and potatoes.

Spoon into heated taco shells, add your favorite toppings, and enjoy!

Green Beans and Potatoes
Quarter red potatoes, I cook the potatoes first with a small amount of water about 1/2 to 3/4 cup depending on how big your pressure cooker is, and the amount of potatoes etc. After cooker comes up to pressure time for around 2 minutes (you want them cooked but not mushy) (if not cooked yet bring to pressure again and time for another minute) put the cooker in sink and run cold water over it to get the pressure off. Open the lid and add 1 or 2 cans green beans, some ham scraps or bacon, chopped onions and whatever seasonings you like I use salt pepper sometimes garlic or seasoning salt. Return to burner without the top of the pressure cooker and simmer until beans, etc., are heated through and onions cooked. I do all this ahead of time and just let everything simmer until dinner.

If you want potatoes for mashed potatoes cook them a little longer drain and mash.

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Nancy in Minneapolis asked for the pie recipe with the crumbs on the top in the Dec. 22 newsletter. This is the recipe from Family Circle, March edition (the magazine cost ten cents then).

Busy Day Lemon Cheesecake
2 8 oz. packages cream cheese
2 cups whole milk
2 packages Jello instant lemon pudding
1 8" graham cracker pie crust

Stir cream cheese until very soft, blend in 1/2 cup milk
Add remaining milk and the pudding mix
Mix slowly with egg beater (this is what the original recipe says) just until mixed about 1 minute. Do not overbeat. Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour. Serves up to 8 people.
Papricka

Hello Nancy, I just read about members sending you inappropriate remarks regarding their inability in finding recipes with the search box. You must be such a saint! I'm afraid that I would be inclined to discontinue a few memberships! This newsletter is a gift to all of us. I, for one, appreciate it very much and have learned so much. Which reminds me, I want to tell Doris in Oklahoma City that her Buttermilk Chicken is so very good. I used cream of chicken soup when I made it and couldn't believe how good the gravy tasted. Could have eaten it with a spoon! In fact, I think maybe I did! LOL Nancy, I hope your hand is better soon. I broke my arm a few years back and had to type at work using only one hand. I didn't break any speed records. :)
Doris, S. Indiana

Comment
I usually assume that if a member who sends in a tacky message is having a bad day and don't take it personally. Anytime I have deleted someone from the list they still come back and sign up again and again. After three tacky messages I tend send their messages directly delete box and their messages never bother me again.

I got my hand x-rayed yesterday and went back today to find out why it was hurting so much. Last January when I was shoved out of my van (while it was moving) during a robbery of my home my right hand was badly bruised. It has hurt ever since. Evidently it was broken and I didn't know it. Surgery would be the normal option to fix it but because of my muscular dystrophy it is not an option for me. I will just have to take it easy with my right hand and not get so tired it starts hurting. The good news is it is my right hand and I am left handed. The bad news is it takes both hands for me to work on the computer.
Nancy

Cranberry-Cream Cheese Frosties
(Freeze in small paper cups. Serve on a lettuce leaf.)

1 pound jellied cranberry sauce
3 tablespoons lemon juice
3 ounces cream cheese -- softened
1/4 cup mayonnaise
1/4 cup powdered sugar -- sifted
1 cup nuts -- chopped
1 cup whipping cream

Mash cranberry sauce with fork. Add Lemon juicem mix well. Pour into SMALL paper cups. Or can use a 1-quart refregerator tray. Combine softened cream cheese, mayonnaise, sugar and blend well. Add nuts. Fold in stiffly beaten whipping cream. Spread over the cranberry mixture in the cups. Freeze firm.

When ready to serve, split cups, put the salad on a lettuce leaf with the cream cheese layer on the bottom. If frozen in tray cut in pie shaped wedges. Serve on lettuce. White layer will then be on top.
Tona in Bama

Sweet & Tangy Chicken
From:Quick Cook Mag.

8 boneless skinless chicken brest halves
2 bottles 18 oz mild bbq sauce
1 can (20oz) pineapple chunks, undrained
1 medium gren peper, chopped
1 med. onion, chopped
2 cloves of garlic minced
Hot cooked rice

Place four chicken brestes in a 5 qt slow cooker. Combine bbq sauce, pineapple, green peper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. Cover and cook on low for 8-9 hours or until chicken is tender. Thicken sauce if desired. Serve the
chicken and sauce over rice. Yield: 8 servings.
Tona in Bama

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Sunbeam 5oz. Fill Heated Mattress Pad
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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.)
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For Don in Mich: I went to the Internet and found several articles concerning substitutions for saffron. All of the articles recommended turmeric, but warned to use less turmeric than the saffron called for in the recipe, as the flavor is stronger. I found a bookmarked a specific site for substitutions: http://homecooking.about.com/library/weekly/blspicesub.htm
Doris in Oklahoma City

Yahoogroups is behind on sending out email newsletters.  It may be tomorrow before you see the newsletter in your box.  (It was sent out Friday evening.)

I love this ! It is a Recipe given years ago by Gracie Allen.
I enjoyed the recipe twist:

Gracie Allen's Classic Recipe for Roast Beef
1 large roast of beef
1 small roast of beef

Take the two roasts and put them in the oven. When the little one burns, the big one is done.
Barb S. Cle Elum, Wa.

Hi Nancy:
I have a question about the cheesecake recipe Linda sent in. It was signed "Tyler" and is an Italian cheesecake. The recipe calls for a "container" of sour cream. I am wondering if that is the 1 cup or the 2 cup container of sour cream? Also, it says to add 3 tablespoons of vanilla to the sour cream. Is that really tablespoons, or is it teaspoons? I have the cheesecake in the oven right now, but I'm guessing on these things, and would like to know for sure.

Thank you for all the work you do on the recipe exchange! I appreciate it!
Renee in California

Nancy, everyone is listing favorite gadgets. I don't know if it is classified as a gadget or not, but my all time favorite is the HOME COOKING software program you recommended some time ago. Thank you! Thank you! I didn't think I could afford it, so I asked for it as a Christmas present. It is terrific. It has 12,000 recipes already on it: some good and some not so good. I left them as they were, but began making new chapters that I get mostly from this site. I named my first chapter

A TEMPORARY so that it will appear at the top of my Chapter list. I save all my recipes to this chapter and then move them to the appropriate chapters. It saves so much time. Actually I have set up other chapters so that I can save your recipes easily and separately. I named them AA Appetizers, AA Breads, AA Cakes etc. These chapters will be at the top and empty. I can find your recipes immediately.

By the way, www.worldstart.com is a website that has wonderful tips for late-in-life computer users. I have found it very safe from spam. It has actual pictures of a computer screen and shows one where to put the pointer to solve a problem. Thank you for all the wonderful help you give to us.
Karen in Kentucky.

When I made my family cookbook, I used Microsoft Word and put it on "landscape" and gave it a big right margin. I put the title of the recipe in capital letters and bold. I used a consistent format (title/author/list of ingredients/directions). Then I taped on color photos to the right of the recipe and made copies at a copy store. Then I had them spiral bound them put a colorful cover on it. Color copies are 39 cents apiece at Staples stores but I didn't put a color photo on every page. - Nina in TN

For Don in the January 23 newsletter. He wanted to know about a spice that colors and tastes somewhat like saffron....that would be Tumeric which will give you the same golden color as saffron but definitely not the same taste, in fact I find that it has very little taste at all but have used it in several Cuban dishes that I make yellow rice with. Try it, it isn't expensive and may prove to be just the substitute you are looking for.

I also wanted to thank Mr. Myron Drinkwater for the websites for Mrs. Wilke's Boardinghouse Cookbook. I ordered one for $10.18 and should receive it by Feb.5.
Can't wait, and thanks again Myron.
Barbara in Corsicana,TX

In the January 22 newsletter, Janie requested a horseradish pickle recipe. Here is the one I've used for a few years and like. It was given to me by a friend who got it from a tavernkeeper who used it for their Bloody Marys.

Horseradish Pickles
one gallon dill pickles

Pour off and discard the brine. Cut the pickles into spears. Put the pickles back into the jar and add 2(two) cups of horseradish to the pickles.

Bring the following to a boil and then let cool:
3 cups white sugar
2 cups cider vinegar
1 cup water
After this has cooled, add it to the pickles and horseradish in the jar.
Enjoy, Jo

Where would I go to look at the Archives? Thanks! ... and like her, I love your newsletter.
Agnes Long

Comment from Nancy
At the top of the page is a link to Newsletter Index. The past several years of newsletters are posted there.

Hope everyone out there is having a great winter!! I am very fond of sourdough breads and other goodies. If anyone has any TNT sourdough recipes, I would love to try them. Thank you in advance.
Kara in NY.

Old Time Butter Custard
1 c. sugar
2 eggs
1/4 lb. butter
9 inch unbaked pie shell

Combine all ing. and beat well. Pour in pie shell and bake 350 for 10 min and 325 for about 30 min or until pie is set.
Bobbie in NC

In response to Christine from Arkansas who is having the 50the Wedding Anniversary Party,

here is a simple, yet elegant and easy, make ahead hors d'oeuvre.

Tortellini Kabobs
Bamboo skewers (6 inch)
2 packages DiGiornos garlic cheese or four cheese tortellini
1 pound mozzarella cheese
2 cans extra large black olives
1 large bottle Zesty Italian Dressing
1 tsp sugar
A few good shakes of cajun seasoning

Do the day before: Cook the tortellini according to package directions. Drain and rinse with cold water so they don't stick together. Cut mozzarella into 3/4 inch cubes. Open and drain the black olives. Thread tortellini onto the skewer followed by the olive and cheese. Place in a shallow tupperware container or large 9x13 pan or dish. Cover with Zesty italian, shake the cajun seasoning in and sprinkle with the sugar. Put the top on tightly and shake it around, or cover and do the same. Refrigeratre. Day of the party, just open and place on a large serving platter on a bed of decorative lettuce with some cherry tomatoes for color. You can also put grape tomates on the skewer or I have also used large, peeled and cooked shrimp, too. It's different, pretty and tasty.

And congrats to your parents. A 50th anniversary is HUGE. You must be so proud and happy for them. Treasure each precious moment!
Kat in Wisconsin

Nina in TN wishing all you in the NE USA good luck during this latest cold snap. I have relatives in New York city and Buffalo and I can't believe their windchill! Makes me crave hot soup with
cabbage and ground beef in it!
JNN

Good evening Nancy. I have a question for Dennis of Prepared Pantry. I read once where he mentioned not knowing what a true scone was because of what he grew up with called scones.

Dennis - are you talking about the little fried puffs of dough that look like sopaipillas that you fill with honey butter? If so, I would LOVE to have a recipe for them. I lived in Utah for 17 years - the only scones I ever ate were those misnamed, but tasty and tender, treats often found at buffets (Andy's Chuckwagon, now gone, in Ogden was one of them). There was even a small shop in restaurant in Provo (take out) that used elongated ones to make hot sandwiches. Oh, but they were good!!

I can't say I care as much for the real thing, although they're probably better for me being baked rather than fried. But, I've tried different types of dough to make these and sopaipillas are close, but still not quite there. The dough was on the sweet side and seemed to have more "poof" than baking powder dough. It was suggested to use bread dough, but still - not quite there. Do you have a recipe?

I hope everyone is staying warm - it seems Mr. Frost has discovered 49 of the 50 states and is really enjoying his visit! LOL

Nancy - I hope your hand is better and that your purrballs are happy, healthy and helpful as always!! You work hard on this newsletter and we do appreciate it.

Wendy Gloucester City, NJ

Snickers Salad
3 apples, peeled, cored, diced
1 can (20 oz) pineapple, drained
3 large Snickers bars, chopped
1 tub (8 oz) Cool Whip, thawed.

Mix ingredients together. Add a little pineapple juice if mixture seems too dry. Refrigerate.

Snickers Salad
6 apples
6 Snickers bars
1 tub (8 oz) Cool Whip, thawed
1 pkg. (8 oz) cream cheese, softened

Chop apples and Snickers. Combine Cool Whip and cream cheese; blend well. Mix all in large bowl. Cover and chill.

Snickers Salad
1 tub (8 oz) Cool Whip, thawed
2 cans pineapple chunks, drained
4 tart apples, chunked
1/2 cup peanuts
1-1/2 cups mini marshmallows
4 Snickers bars, chunked

Mix all together well. Cover and chill.
grannym IL

For Christine in Arkansas: In Thursdays newsletter you asked for ideas for your parents 50th anniversary party. Last Feb. Our daughters had a 40th anniversary party for us and did several little memorable things. Each grandchild was responsible for something.......one wrote a poem, one made a collage, on made a CD of music from the past 40 years (one for each year) etc. since it was our ruby anniversary everything was RED. It probably helped the theme that our anniversary is Valentine's day.

Nancy, I'm so sorry that people were reduced to use inappropriate language to complain about the search feature, you absolutely do not deserve that !!
SHANNON in OHIO

One of my favorites....
I’ve read the comments about the Immersion blenders and wanted to share my thoughts and the recipe that I use my Braun immersion blender for. I love my hand held blender. I’ve had mine for 20 years and I use it for gravies, alfredo sauce, pancake batter, to make roux etc.

Here’s a recipe that I use my blender to mix. I have adapted it many different ways. I’ve even replaced the peanut butter with pumpkin and added cinnamon to make a drastic change. The recipe says it makes between 6-8 waffles – but I have always gotten more. My kids love them. I make as many as possible on the weekend, then freeze them so they can reheat in the microwave during the week for a quick breakfast. Everyone has their own favorite – my husband uses just pancake syrup (no chocolate chips), my 10 year old son uses Peanut Butter chips instead of chocolate, my 5 year old son folds them in half to make a sandwich and my 12 year old daughter just loves the chocolate. We have even topped them with whipped cream.

For low fat, low sugar – I usually make mine with 2% milk, low fat Bisquick, whipped peanut butter, Splenda and light bread. Tastes great!

Hope you try them – it’s an easy homemade waffle.

PEANUT BUTTER WAFFLE TOAST
1-1/4 cups milk
1 cup Bisquick
1/2 cup peanut butter
2 T sugar
1 tsp vanilla
1 egg
6 - 8 slices bread
6 - 8 T mini chocolate chips
Powdered sugar (if desired)

Heat waffle iron. Grease with shortening or spray with cooking spray. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron and close lid. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle
with 1 T chocolate chips and powdered sugar.
Ann from East Berlin, PA

Hi Everyone! I was wondering if anyone had any TNT recipes for a maple fudge or a vanilla fudge. Not the 2 ingredient fudge recipes. I was looking on the lines of a fudge shop type that you spend $8.00 a 1/2 pound. Thanks in advance.
Laurie - Fruitport,MI

I have tried to answer requests from different people but have been unable to do so.When I click on reply it does nothing. Can you tell me how to do this or if anyone else has the same problem?
Mary

Comment
If you are not able to click on the link it is because you don't have a default email program set up on your computer. The easiest way to get the link is to hover over the link and right click on it. A drop down menu will come up. Click on the option "Copy shortcut". Press the Ctrl key and the "V" key at the same time to paste that link into your email program. Make sure your message subject says Recipe Exchange Newsletter so it will make it through the spam filters.

Hi all, In answer to Don in Mich. I buy the Vigo packages of powdered saffron which is way less expensive than the threads. I use it to make yellow rice. Just pour 1 envelope in the water before you add the rice then stir in the rice. Works every time and tastes great!

Also, I want to thank all who answered my query about thin spaghetti sauce. I'd forgotten all about the tapioca trick! Plus adding the flour to the browning meat. Thanks one and all.
Sue in ( soon to be COLD North) Florida

For Mary Alyce WI
The Perfect Pork Chop recipe is in the January 16, 2007 newsletter.
gramaj

The date was also sent in by Kathy in Nebraska

This is for Jill in Florida looking for a salad shooter. I got mine at Wal-Mart. It is great and I couldn't do without it.
Lurinne/Mississippi

Question for Corinne, Murietta, And all of the pressure cooker users here, I would love to buy a Pressure Cooker,I'm the queen of gadgets. Which one do you have? Can the ladies suggest a good one?
Thank you, Lynette in NY

This is for Carolyn in Los Banos, When I have fruit for cobbler or pie, whether frozen or fresh, I put it in a saucepan and possibly a little water, it depends on what kind of fruit you have and of course if it frozen, you will have more liquid when it begins to melt., then whatever amount of sugar you need for that amount of fruit and boil until cooked , probably 15 minutes or so, and add thickening, made of corn starch preferably with water. Pour this into the hot fruit carefully, a little at a time like you would with gravy, so you don't have dumplings. I generally add a pinch of salt. Its not brain surgery, just taste it and see what it needs. Hope it works for you.
Tennesse yanky.

Mayan Chocolate Chip Brownies
These are serious brownies. They are absolutely scrumptious, decadent brownies inspired by Haagan-Dazs’s® Mayan Chocolate ice cream—dense, moist, and laced with cinnamon.

Good, quality chocolate always makes a difference in a brownie. Because there is so much cinnamon in this recipe, make sure that you use a top-notch cinnamon.

3 ounces unsweetened chocolate
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2/3 cup all-purpose or bread flour
1/2 tablespoon ground cinnamon
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan.

1. Cut the chocolate into pieces. Melt the butter in the microwave or a double boiler. Add the chocolate. Let it sit for a minute and then stir. If the chocolate is not completely melted and mixture smooth, return it to the microwave or double boiler and heat until melted and smooth. Stir in the sugar and salt.
2. In a cup or small bowl, whisk the eggs together. Add the eggs and vanilla to the chocolate mixture. Stir until combined.
3. Add the flour and cinnamon. Stir until combined again. Fold in the chocolate chips.
4. Scrape the batter into the prepared pan. Bake for 20 to 25 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let cool completely before cutting.

Baker’s note: If you are in a hurry to get to your brownies—and who isn’t—stick the pan of brownies in the refrigerator to cool.


Source: Dennis at the The Prepared Pantry,

I look forward to you New Letter everyday and have enjoy many of the recipes. I'm looking for a Monkey Bread Recipe I had when my children were young, made with canned biscuits. Does anyone have it? Nancy keep up the good work.
Lila Sherer from No Alabama

Someone ask about saffron. I get my saffron in the Spanish section of the store. It is much cheaper. In fact I buy all my spices in that section. It comes in little bags, and I put them in a freezer bag and put in freezer. The saffron comes in a little plastic container, and if I remember right is a little under $4.00. The products in the Spanish section is cheaper and I think is fresher. Betty T. Ga.

Christine in Arkansas In the 01/25/07 newsletter you requested some good appetizers. Well, this is a favorite of ours, and is so simple.

1lb.- white mushrooms
1- 8oz can tomato sauce
1 lb. - Italian Sausage

Take 1 lb. White mushrooms, remove stems, and stuff with Raw Italian sausage ( I use mild). Place all of them in the bottom of a deep fry pan or sauce pan. Mix together 1 - 8oz. can tomato sauce and refill that can with any red wine you have. Pour over the stuffed mushrooms, bring to a boil and then just simmer on low for 1 l/2 to 2 hours. I promise you these are sooooo good. You can, if you choose cut the bottom of the stem off and put them in the sauce. You can also roll small sausage balls, if you have left over sausage. I also have used 16oz. sauce and refill with 16oz of wine, so there is lots of sauce, depends on your tastes. You can make this ahead of time and put in a casserole dish to reheat and serve.
Hope you enjoy these,
JoAnn, Pt. Charlotte, Fl.

Hi Everybody,
Hope everyone is surviving all the cold. Here in north Louisiana we're having our first warm (60 degrees) sunny day in quite a while and I'm enjoying every minute of it.

Christine in AR asked for simple and elegant appetizers for her parents 50th Anniversary celebration and one of the simplest and most popular I've ever used is a block of cream cheese topped with raspberry jalapeno jam from The Prepared Pantry.

I used it at a couple of parties during the Christmas season and everyone loved it. I actually softened two 8 oz. blocks of cream cheese and, using disposable plastic gloves, formed them into a large ball then made a depression on the top with the heel of my hand, I then spooned the jam into the depression, put it on a decorative plate and surrounded with an assortment of crackers for spreading. I guess as far as elegance goes you could use a nice cut glass or silver serving plate.
Gail in LA

There were more messages than room in the newsletter.  More messages will be posted tomorrow.
Nancy

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
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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
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Honey or Cinnabon Cake
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Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

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