The
purpose of this recipe newsletter is to post requests and replies, and recipes
from our recipe family (members) and to post all their great tried and tested
(TNT) recipes.
All Easy Cooking
Recipe Exchange Newsletter
November 15, 2006
Page 2
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes.
How to print out only part of the newsletter
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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.
Betty in Canada thank you so much for sending me the
links for the Gingerbread recipes and ideas, I
intend to pour over them in the next couple of weeks. I will let you know how
things work out!
Here is one of my favorite soups, I made it last night and thought that you all
would like to try it out
sometime!
Butternut Squash Soup
1 large onion chopped
2 garlic cloves, minced
1 average size butternut squash diced into ½ to 1 inch cubes
49oz. good quality chicken broth
1/4 cup fresh chopped parsley
3/4 cup orzo shaped pasta
In a saucepan heat about 1tbsp olive oil and add the onion, garlic and the
squash. Sauté them for about 5 minutes or until the onions are translucent. Then
add the chicken broth bring to a boil and then let simmer for about 15 minutes
until the squash is tender. Then add the pasta and cook until al dente or your
desired doneness. Add the parsley just before serving.
My grocery store sells packages of pre-cleaned pre-cut squash in the produce
department that helps! There is no salt added to the dish as the chicken broth
has enough in it for me, but if you are using low sodium broth you may want to
check the seasoning for yourself.
Another favorite that pairs well with this soup is:
Stuffed Acorn Squash
2 acorn squash cut in half and seeds removed
1lb. sausage, casing removed
1 medium onion, chopped
2 ribs of celery, chopped
1/2 cup sour cream
1/4 cup parmesan cheese
Pre cook the squash in the microwave, I do this by placing them cut side down in
a dish, add a little bit of water to the dish cover with saran wrap and cook for
10-15 minutes or until the squash is softened.
In a skillet sauté the sausage, onion and celery, cook until sausage is done,
then drain excess fat from the pan. Off the heat add the sour cream and parmesan
cheese. Place the acorn squash in a baking dish a 13x9 works well, salt the
insides of the squash, then stuff with the filling, I mound them up as high as I
can, then sprinkle additional parmesan cheese on top of the filling. Bake
uncovered at 350º for 30 minutes.
If you have additional filling leftover I place it in a casserole dish sprinkle
the parmesan cheese on top
and then bake alongside the squash!
YUMMMY YUMMMY!!!
To add to the age groups I am 29 with a 2 year old daughter and another daughter
due on the 30th of
March!
Thanks Nancy!
Gracie, Rochester, NY
For Brenda in Alabama is there a chance you could
send in your daughters microwave recipe for the
Peanut brittle. Yum
Nancy Thanks for the wonderful newsletter. I look forward to reading it
Here’s a bit about me. I am 45 years old till December haha . I have a daughter
(Sandy) still at home 14
And two grown sons 27 (Jeff) and 20 (Roy). And a grandbaby 4 months (Christian).
I also have a houseful of furry friends. I have four cats and one dog oh and a
hamster. My dog Taz and cat Dorian are the same
age as my daughter. Whisper, Mandarin, & Shadow are the other babies. Chewy is
our hamster.
Taz rolls Shadow around the floor with is nose and Shadow wraps his paws around
Taz’s neck and gives him. Hugs. Really is touching. So some dogs and cats can
relate haha.
Thanks again Nancy for all you do and God Bless
Joan from Colorado
For:Vickie in Liberty, Texas
Chili Con Carne
1 large onion (1 cup)
1 green pepper (1 cup)
1 lb lean ground beef
1 1lb can of tomatoes
1 8 oz can tomato sauce
2 T chili powder
1 tsp salt
1 bay leaf
2 1lb cans of red or kidney beans (undrained)*
Brown onion, green pepper and meat. Add rest of ingredients and simmer for 1 1/2
hours. Can also be done in crockpot. 8 hrs low/4 to 6 hrs high.
*Can use 1 1/2 cups of dry beans soaked overnight in 1 1/2 qts of water. Then
simmered for about an
hour until tender.
Darlene(66)in Layton Utah. Am an all around crafter with a passion for basket
weaving.
Nancy I want to wish everyone including you a Happy
Thanksgiving. In the 11/14 newsletter page 2 Candy was wanting TNT recipes for
Thanksgiving. We have the 1st recipe each year. The other 2 are recipes that
people have given me over the years.
Corn Pudding
2-1/2 cup fresh corn, frozen & thawed this is what I use
2 tablespoons flour
2 eggs, well beaten
1 teaspoon salt
1-1/2 tablespoon butter
1-1/2 cup evaporated milk
1/2 cup sugar, I use ¼ to 1/3 cup
Preheat oven to 325ºF. Melt butter in 1½ quart dish. Measure corn in mixing
bowl. Sprinkle flour and salt over corn; mix well. Add eggs, sugar and milk; mix
well. Pour in baking dish. Place in center of oven. Bake 70 minutes. Pudding is
done when knife inserted in center comes out clean. To me this recipe is so easy
to make.
Pam's E-Z Corn Pudding
1/4 cup sugar
2 tablespoons cornstarch
2 eggs
1, 15 oz., can cream style corn
1 can evaporated milk
butter
Use 1-1/2 quart casserole. Mix sugar and cornstarch together. Add eggs, corn and
milk. Dot with butter. Bake at 350ºF for 1 hour. Start checking pudding at 45
minutes, do not over cook. Knife should come out clean. The amount of time it
will take to cook depends on the depth of your dish.
Mix both cans corn, 1 package corn mix, sour cream and melted butter. Add beaten
eggs. Mix thoroughly using wooden spoon. Grease bottom of 8x8" pan. Pour in pan
or glass dish. Bake at 350ºF for 35 minutes or until toothpick comes out clean
when placed in center of pudding.
I first saw this next recipe on Rachael Ray show on the
www.foodnetwork.com and then I saw her
on Oprah show last year with this recipe.
Five Minute Fudge Wreath
1, 12 oz., bag semisweet chocolate morsels
9 oz., 3/4 of a 12 oz. bag, butterscotch morsels
1, 14 oz., can sweetened condensed milk
1 teaspoon vanilla extract
1, 8 oz., can or package Walnut halves
1/2 cup currants
8" cake pan, lightly greased with softened butter. Candied cherries, red and
green, for garnish, optional.
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk
and stir until chips are melted and milk combined. Save the empty condensed milk
can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir
in immediately. Cover empty condensed milk can with plastic food wrap and center
it in the greased cake pan. Spoon fudge into pan around can, making sure to
re-center can if it drifts. The fudge will set up almost immediately. Garnish
can only be added in the first minute or 2 the fudge is in the pan, so work
quickly. Decorate your wreath with "holly" made from cut candied red and green
cherries. A wreath left plain can be garnished with a pretty fabric bow when
serving. Chill covered in the refrigerator and slice fudge very thin when ready
to serve a little goes a long way.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Hi, I am Dotty from Humble, TX want to thank Shirley
from Tyler, TX for her fudge recipes collection.
Have not been reading the newsletter in a long time (trying to diet) well, I
needed some inspiration for my up and coming Thanksgiving dinner Read the item
from one viewer about the white chocolate, coconut and almonds but could not
find the recipe for it..
I searched to no avail Then Shirley cleared all the mystery up for me. Yea,
guess what, I had the ingredients, so at midnight I made the fudge, it was
really good. I never cook with almonds, saved the little packages from my
McDonalds salads, 2 packages and 1/2 cup of coconut was enough. It really is
super sweet, but turned out perfect, next time I will follow the rest of the
directions and line by pan then butter for easier removal.
I'm a 66 yr old senior, think I will follow someone's diet plan, I read on your
newsletter, leave a third of the fudge for someone else.
Just want to wish Tiggers mom and Wendy,SNJ a very
happy birthday, and many more. For a quick and delicious home cooked meal before
the Thanksgiving rush, you all might want to try this recipe. I've made it twice
now, and each time my family of eight gives it a two thumbs up. (that's sixteen
thumbs) lol. Even the triplets like this one.
Tostado Casserole
1 lb. ground beef, browned and drained
1 envelope taco seasoning
1-16 oz. can tomato sauce
2-1/2 cups corn chips (fritos or tortilla chips work great)
1-16 oz. can refried beans
Shredded cheddar cheese
Add taco seasoning to browned burger, and 3/4 of the tomato sauce: mix well.
Line a 7 x 11 inch baking dish with 2 cups of the corn chips. Crush remaining
chips and set aside. Spread beef over chips in baking dish. Mix remaining tomato
sauce with refried beans in a small bowl. Spoon over beef layer. Bake at 350
degrees for 25 minutes. Sprinkle with cheese and crushed corn chips, and bake 5
minutes longer or until cheese is melted. I leave it in the oven close to ten
minutes to get the top ultra crunchy.
Mariann in Michigan
Good morning, Nancy. Thanks for hanging in there with
me while I make another attempt at sending this
for DOROTHY in IL:
CRUSTLESS QUICHE (TNT AND A FAVORITE)
10 eggs
1 tsp. salt
1/4 cup melted butter
1/2 cup flour
1 tsp. baking powder
2 cups cottage cheese (OR ricotta)
4 cups shredded Monterey Jack cheese (16 oz.)
2 4 oz. cans chopped green chiles, drained
Preheat oven to 350°. Grease well a 9" x 13" baking dish.
Combine eggs, salt, butter and flour in large mixing bowl. Beat well with mixer
(medium speed). Stir in remaining ingredients and pour into prepared dish. Bake
for 50 minutes or until set.
VARIATIONS: substitute 1 pkg. frozen chopped spinach (thawed) from which you
have squeezed ALL the liquid out and chopped for the chilis; add 1/2 cup diced
ham. OR add 6 slices crumbled cooked bacon, OR
add 1 cup other vegetables. Serves 8-10, or cut into bite size pieces for
appetizer.
Kathi in Virginia (69 and loving it)
Hi, Susan, on page 2 of the 11/14 newsletter asked
for the Tomato Pudding recipe from Marcia Adams' book "Cooking from Quilt
Country". It is prefaced as "A vegetable side dish that's as good as dessert.
Tomato Pudding is a midwestern specialty. Slightly sweet and rich, it puffs as
it bakes, but the end product is a bit caramelized...
TOMATO PUDDING
1 quart bread cubes, in 1" cubes, without crusts
1/2 cup plus 2 tablespoons butter, melted
2 cups tomato puree
1/2 cup water
1/2 cup brown sugar
1 bay leaf
1 tablespoon orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 375. Place bread cubes in an oiled,
flat 1 quart glass baking dish. Pour the butter over the cubes and set aside. In
a medium saucepan, combine the rest of the ingredients and simmer, covererd, for
5 minutes. Remove the bay leaf and pour the mixture over the buttered bread
cubes. Do not stir. Bake in a pan of hot water for 1 hour; the top of the
pudding will be puffed and dark brown. Serve immediately.
Hope this is the one you're searching for!
Bill, from FL
Good morning all....this is for grannym IL and her
request for a Crockpot Turkey Recipe:
CROCKPOT TURKEY BREAST
2 to 3-1/2 lb. frozen turkey breast (not thawed)
1/2 cup orange juice
1/2 cup water
1 tsp crushed dried rosemary
1/2 tsp dried thyme
1/8 cup sugar (I used one pkg of Spenda)
Place frozen turkey breast in slow cooker. Pour remaining ingredients on top.
Cover and cook on low for
8 hours.
Note: This is so moist and delicious!
From the Nov 14th
newsletter , Vickie in Texas sent in a recipe for Chocolate Eclair Cake. It
is a a winner for sure. My dil is crazy about it and I always make it for her
when they come up from Dallas to
visit us.
A few months ago I found a recipe for a Mint Chocolate Chip Eclair Cake that was
similar - mint choco chip is her favorite ice cream and I thought how wonderful
this would be to surprise her with.
Well, I surprised ME when somehow the recipe got
tossed (by me rushing). Have looked on-line and everywhere I can think of. By
any chance does anyone have this recipe? I would be so grateful to get it
again -- and guard it with my life.
Thanks so much
Rosemarie in rural Kansas City
Hi to everyone, I want to thank AnneE from Pa for the
response to my search for cherry chips. Also thanks to Jackie in So Louisiana
for letting me know that Walmart has them. I plan to go tomorrow to
buy some.
One of the members asked if anyone had moved around as a child as much as her
family did. Oh my goodness, yes, my family moved a lot. My daddy worked in the
oilfield and seemed like we were moving
all the time. We moved all over Texas and a few places in N. Mexico. Pittsburg,
Odessa, Big Springs, Cahoma, Brownsfield, Snyder, Macamey, Crane, Kermit,
Wink, Sherman, Shamrock, Sweetwater, Canton, Harlingen, Hobbs,New Mexico,
Gallup, New Mexico, El Paso. To name a few, and in between all these moves, we
were back to Odessa each time. I was very glad when the moves were over and
could stay in one place.
My mother loves anything orange, I am wondering if it would be possible to make
an orange cheese cake? If anyone knows how I could do that, I'd love to make it
for her.
Have a great day everyone.
Nancy, you do us a great service, and we all thank you
Thanks again, Shirley in Tyler, Texas
Hi Everyone. Here are a couple of my favorite
recipes.
ALMOND AMARETTO PIE
3 eggs
1 c. sugar
1 c. corn syrup, light or dark
2 Tbsp. butter or margarine, melted
1 tsp. vanilla
1/2 tsp. almond extract
2 Tbsp. Amaretto
1 c. sliced almonds
1 - 9 in. pie crust, unbaked
In medium bowl beat eggs slightly with fork. Add sugar, corn syrup, butter,
vanilla, almond extract and
Amaretto; stir until well blended. Stir in almonds. Pour into pie crust. Bake at
350° for 50 to 55 minutes
or until knife inserted halfway between center and edge comes out clean. Cool on
wire rack.
No name was included with recipe
MZ BOOP is looking for a
diabetic angel food cake for her sister. Kroger (grocery store) has a box
diabetic angel food mix in their diet aisle. Hope that is as good I've make the
box diabetic choc. cake mix and it
turned out really good.
Deb in Ga.
Happy Thanksgiving to all. Nancy, I am another of
your seniors at age 64. We have three sons and five grandchildren. As you can
imagine, with three sons growing up, there was always a lot of cooking going on
in our home. When we were first married, almost 44 years ago, I didn't know now
to cook and my husband was a chef at the time. Talk about scary!!! But he soon
changed occupations and I soon learned to cook, and luckily, don't get too many
complaints!! LOL
This morning while exercising at Curves, which I have to do partly because of
all of the delicious recipes that I am trying from this newsletter, one of the
ladies mentioned that she had gone to a potluck recently where somebody had
brought a cake made with diet soda. They thought that it was just a dry cake mix
with a can of diet soda taking the place of the liquids and eggs in the cake
directions, and might possibly
be a weight watcher's recipe. Also thought that a clear diet soda could be used
with the lighter color cake mixes, and the dark soda with the darker cake mixes.
I was wondering if anybody had ever heard of or made this type of cake, and if
so would they please share the exact ingredients and what they thought of it
once it was made. It certainly sound easy enough if this is all you do. I told
the ladies that I knew that if
there is a recipe for this, that I knew where I could find it!!
Thanks Nancy for all of your work, and all the good cooks out there for sharing.
I too look forward to the
Senior Moment Fridays!!!!
Karen, Il
For Cheryl in Ohio thanks so much for the Lemon
Meltaway recipe they sound so good and I can't wait to
make them.
This is for Joan in Ma - who's looking for canned hominy, look in the canned
veggie aisle or if you have a
Mexican department they use canned hominy a lot.
Deb in Ga.
There have been so many easy fudge recipes, but since
I have been diabetic for 19 years, I just don't dare eat it, although they sound
so delicious. For introduction, I have been a widow for 14 months, and my hubby
was my inspiration for baking. He could eat everything and not gain weight. It
has surprised me at the number of readers who have expressed their ages over
60's and 70's. This was especially true during last summer when there was the
big deal over whether it was safe to have butter on the counter.
I lived during the time when farmers had no
electricity, gas, or other easy to use things. We made our butter, it kept fine
without refrigeration. We cooked on a range with cobs, chips and wood. I am 77
until January, have been a paraplegic [paralyzed from the waist down] for 41
years but living in a wheelchair only makes me a bit slower, I do more work
sitting down than many I know on foot! I am currently giving sewing lessons and
cake decorating lessons, and do genealogical research for myself and others. I
do not have pets.
This is a different VERY easy candy recipe.
GOOF BALLS
1 cup butter or margarine
One 14 oz. can Sweetened Condensed Milk [I always use the cheapest kind.]
1 near pound package large marshmallows, MUST be fresh.
15 oz. package carmels
Five cups of Rice Krispie cereal
Place unwrapped carmels, milk, and butter in large microsafe bowl, melt together
until carmels are liquid. Stir once in process, only takes a little bit. Place a
toothpick in each marshmallow, dip them in the carmel
mixture, roll in Rice Krispies and place on waxed paper lined sheet to cool. So
much fun to enjoy, the heat from the carmel mixture makes the marshmallow swell
up sort of like toasted ones. Some folks freeze
the marshmallows before dipping, but my recipe did not ask for that. It is a
great recipe for a family to do
together. Makes about 60.
Try it, you will surely like them and they are so easy.
IMM from friendly Iowa
For Donna in Colorado..I am an 81 year old senior.
if you're counting seniors , and really enjoy trying all these good recipes ,
The quick easy fudge is it die for.
Thanks to whoever sent it..
Anita in Brandon , Fl.
Hi, another senior, age 63. 3 children, 2 boys 1
girl. 8 grandchilren:
6 boys, 2 girls.
Carolyn from WY
Hello everyone! This is my first time to send a
message here. I sure do enjoy the chat and the recipes. I am almost 77, I had
four children( my oldest daughter age 53 passed away in April) and 5
grandchildren. My son is 57, and my identical twin daughters were 52 this month.
I have no great grandchildren because only one granddaughter is married. I hope
she doesn't have any for awhile because she is only 19, married but planning to
go back to school in January. The twins each have a 24 yr. old daughter, living
in Dallas and working. My older grandson is 28, graduated from Texas A&M and
lives in College Station. The younger one,17, is still in high school. I live in
Heber Springs, AR and 2 children and a son-in-law live there also. I grew up in
Eastern Arkansas and so did my kids but have ended up here. I have been married
3 times but all three died-the last one 3 weeks after we moved here. My daughter
who passed away and I are the ones who have really cooked, collected recipes and
cook books. I hope I haven't taken up too much of your time. I hope to come here
again soon. Be safe and God Bless Rachael, Arkansas
Nancy,
I always like to start my emails to the newsletter with a great big Thank You to
you. I am guilty of loving to cook just like all the Nancylanders, and I truly
enjoy every aspect of your newsletter from the recipes to the stories to the
tips and also all our furry friends. Speaking of which, this Saturday our Vets'
office will be doing the annual pet shots with Santa, so our cat Peanut will don
her Christmas scarf and pose for the camera. She just loves it so. Not!
I have a question for the Nancyland readers. Can the zest of lemons be frozen?
Anyway, in the 11/14 newsletter, Vickie from Liberty, Texas said she would send
in her candy and cookie recipes if we wanted them. Well, I for one would love to
have those TNT recipes.
Here are a few TNT recipes for the group.
Bourbon Slush (Delicious)
2 cups hot brewed tea
2 cups sugar (dilute in tea)
6 oz frozen OJ concentrate, thawed
12 oz frozen lemonade concentrate, thawed
6 cups water
1 1/2 cups bourbon
7 Up or Lemon-Lime Soda
In large freezable container, dissolve sugar in hot tea. Add thawed juices,
water and bourbon stirring
well after each addition. Cover and freeze for 2 days. Scoop into glasses. Pour
a little soda over mix.
Great for parties. Enjoy
Broccoli Souffle
2 eggs (separated)
1/2 tsp lemon juice
1/2 tsp salt
Dash pepper
2 tbs flour
1 cup sour cream or cottage cheese
1 (10 oz) pkg chopped broccoli (cooked and drained)
Cheese for topping (American or mozzarella)
Beat egg whites and lemon juice until stiff. Combine rest of ingredients (except
cheese) and add to egg
whites. Fold together in casserole. Top with cheese. Bake at 350° for 1/2 hour.
Serves 6
Nanny's Brown Bread (Sweet Bread)
1 cup sugar
1/2 cup shortening
2 eggs
1/2 tsp salt
1-1/2 tsp cinnamon
1/2 tsp cloves
1 full cup molasses
1 full cup cold coffee
1-1/2 tsp baking soda
2 1/2 cups flour
2/3 cup raisins
nuts, if desired
Dissolve baking soda in coffee. Mix with sugar, shortening, eggs, salt,
cinnamon, cloves and molasses until smooth. alternately add flour and raisins,
also until smooth. Add nuts if desired. Pour into greased
and lightly floured loaf pan. 1 if large pan; 2 if medium pan. Bake in 350° oven
for 45 minutes or until done.
Everyone have a wonderful, Blessed and safe Thanksgiving.
Nanci, NY
Hello Nancy and the rest of the newsletter family,
It has taken a few days to get caught up after my PC was down for a few days. Im
Dee, 44, soon to be 45 in January. My husband John was a 45 year old bachelor
when I married him 4 years ago, and doesn't have any kids of his own. I think I
won him over with my Spanish rice and ranch beans recipes. hehe I have a
daughter 18, just moved out of the house to "find herself". Unfortunately she is
not finding herself in the right places, and needs much prayer. I love camping,
and actually we live in a Church Youth Camp and are the caretakers of it, even
though that's not the same kind of camping I was referring to. I sing, play
piano and keyboard. I am a member of the Busy Hands Quilt Club, and take
painting classes on Monday nights. Im also editor, printer, mailer etc. of our
Association of churches monthly newsletter which keeps me busy and our 9-Day
Trail Ride. I do some crafting in my spare time which I never have, and love
this newsletter and the people in it!
Ok, now for something really important, LOL. HELP! I really need some very good
and very easy fail proof Divinity recipes. I got
the one from the 11/14 newsletter. But would like to have some more as well. So
please if you would, share those wonderful divinity recipes!
Thanks! Dee
For Bob from Adelaide, Australia, if possible, can
you please translate this recipe for me, (cups ounces).
Peach and Port Trifle
1/2 cup port wine
1/4 cup plum jam
300 gm Madeira cake (what would this be)
8 butternut cookies, crushed (what are these, please)
425 gm sliced peaches, drained (how many ounces would this be)
1 cup King Island cream (what is this)
2 cups custard
Heat the port and jam until smooth. Slice cake thickly and place it in the base
of parfait glasses. Pour
the jam mixture over the cake and top with peaches, custard, cream and cookies.
Refrigerate at least
one hour before serving.
Thank you for any help you can give me.
grannym IL
These are some recipes that I found that I thought
would be good to try for Christmas.
Sarah, MN
Chewy Fruit Cookies
1/2 c. shortening
1 c. packed brown sugar
1 egg
1/4 c. buttermilk
1 - 3/4 c. flour
1/2 t. salt
1/2 t. baking soda
1 c. halved candied cherries
1 c. chopped dates
3/4 c. chopped pecans
36 pecan halves
In a small mixing bowl, cream shortening and brown sugar. Add egg and
buttermilk; mix well. Combine the flour, salt and baking soda; gradually add to
creamed mixture. Stir in the cherries, dates and chopped pecans.
Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets.
Top each with a pecans half. Bake at 350 for 12-15 minutes or until golden
brown. Remove to wire racks. Makes 3 dozen.
Chocolate Peppermint Bark
6 squares (1 ounce each) white baking chocolate
1 c. (6 ounce) semisweet chocolate chips
1 c. crushed peppermint candies, divided
In a microwave-safe bowl, melt white chocolate at 70% power; stir until smooth.
Repeat with chocolate chips. Stir 6 T. of crushed peppermint candies into each
bowl. Drop white chocolate and semisweet chocolate in alternating spoonfuls onto
a waxed paper-lined baking sheet.
With a metal spatula, cut through chocolate to swirl, spreading to 1/4-in.
thickness. Sprinkle with remaining crushed candies. Chill until firm. Break into
pieces. Store in an airtight container in the refrigerator. Makes about 1 pound.
Sacher Torte Cookies
1 c. butter, softened
1 package (3.9 ounces) instant chocolate pudding mix
1 egg
2 c. flour
1/4 c. sugar
1/2 c. apricot, raspberry or strawberry preserves
GLAZE:
1/3 c. semisweet chocolate chips
1 T. butter
In a large mixing bowl, cream butter and pudding mix. Beat in egg. Stir in flour
until thoroughly combined. Shape dough into 1-1/4 in. balls; roll in sugar.
Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon
handle, make an indentation in the center of each ball.
Bake at 325 for 15-18 minutes or until set. Cool for 2 minutes, remove to wire
racks. Fill centers with
preserves.
For glaze, in a small microwave- safe bowl, melt chocolate chips and butter.
Cool slightly; stir until smooth. Drizzle over cookies. Cool completely. Makes
2-1/2 dozen.
Home Made Shake and Bake
2 cups fine bread crumbs
1/2 cup all-purpose flour
4 teaspoons salt
4 teaspoons paprika
2 tablespoons poultry seasoning
1 teaspoon pepper
1/2 cup shortening
In large bowl combine all ingredients except shortening and mix well. Cut in
shortening until a mixture resembles coarse crumbs. Place in covered container
and store in refrigerator. Yields: 4 to 4-1/2 cups of mix.
Hi Nancy,
I have a request for anyone who could help. I am looking for a peanut butter pie
that you make that has Reese's miniature peanut butter cups in it. Hope someone
can help! Thanks
Becky in Ohio
This soup recipe is for Dawn in MN
Shrimp and Corn Soup
1/2 lb bacon
1/2 cup oil
1 cup flour
1 large onion, chopped
6 cloves garlic, minced
1/2-cup chopped celery
1(14.75-oz)can cream corn
2(14.5-oz)cans Mexican stewed tomatoes
2-qts water
1-1/2 tbspn Creole Seasoning (I use Tony Chacherie’s)
3 medium potatoes, peeled and cubed
1 ½ lbs shrimp, peeled/deveined, seasoned with Creole Seasoning
1(14.75-oz)can whole kernel corn
1(10-oz)can Rotel tomatoes
I cook this one in my stock pot too. I like to have plenty of stirring room. If
you don’t have a stock pot, the dutch oven will be fine. Slowly cook bacon so
drippings don’t over-brown.; remove bacon, crumble and set aside. Add cooking
oil to drippings and add flour to make a gold brown roux. Add onions, garlic,
celery and bell pepper to the roux. Sauté until onions are tender. Add corn,
tomatoes, 1 1/2-quarts water, and Creole Seasoning. Add potatoes to soup and
cook until tender. Add additional 1/2-qt water as is needed. After potatoes are
tender. Add shrimp and crumbled bacon. Cook 10 minutes, just until shrimp turn
pink.
Thanks to you Nancy for the excellent newsletter that you so faithfully get out
to us almost every single day. We love you.
Suz in Louisiana
This is a big "Thank You" to Bonnie in Washington for
posting the directions for the Fast Easy Fudge as well as all of those fabulous
suggestions for the different flavor combinations. I will definitely be trying a
bunch of different flavors.
Sunshine in South Texas
Page 2 of November
13 Newsletter, Doris in Middle Tennessee requested a recipe for Cowboy
Caviar.
I think this may be the one she is looking for.
TEXAS CAVIAR
Mix in bowl:
1 can black-eyed peas (with jalapeno, optional) , drained
1 can pinto beans (with jalapeno, optional) drained
1 can black beans
1 jar pimento, chopped
1 cup celery, chopped
1 can white shoe peg corn (or two color corn)
1 cup green pepper, chopped
Dressing:
1 tsp salt
1/2 tsp pepper
1 tbsp water
3/4 cup cider vinegar
1/2 cup oil
1 cup sugar
Boil dressing ingredients together and pour over beans in bowl. Marinate
overnight in refrigerator. When ready to serve, drain. Serve with Fritos SCOOPS.
Or with a meal, use as a relish without the SCOOPS.
Hi Nancy and all those Nancylanders & fuzzy critters:
This is for Bette~Indiana... Regarding Nutella. Well, I love it and always keep
it around. I have used it to fill cookies, I have baked it in canned crescent
rolls, put some in croissants and heated them, put it as a topping on buttered
toast and just about everything else I can think of, pancakes, crepes, and put
it in little triangles of folded puff pastry.
Just to let you know, I will be 60 in about a week. I have a wonderful husband,
three dogs, a large black lab named Dakota, A medium sized grey schnauzer
looking dog named Taz, and a small Mexican dog named Wheezier (I can't spell
cha-wow-wha). The dogs were all abused and we adopted them because they needed
special attention. We have three cats, named Coal, Dust and Miner. (Mom & her
two sons). Having just moved last year we had to give away our 12 very large Koi
(decorative Carp, fish) and out door pond. Barb from Cle Elum, Wa.
For Vickie in Liberty, TX, I guess you missed the
chili recipes, but they were in the September 26 and October 22 newsletter.
Frances (age 76) in Wesley Chapel, Fl.
Nancy, I would like to thank each person that sent in
a blackwalnut cake recipe. I do appreciate all your members for their time of
sending in such good recipes. Thank you to Nancy for your hard work and your
devotion to all of us. may God Be With you.
Sue from North Carolina
My name is Martha and I live in Texas, I am looking
for 2 recipes. Fried coke and a Creme Brulee Pie that was shown on the food
network this past weekend.
thank you, Martha
Comment
I was talking to Linda at
www.Recipegoldmine.com last week on the phone. She was posting the Fried
Coke recipe to her site as I was talking to her. I had never heard of it before
she mentioned it.
Nancy
Does anyone out there in Nancyland have a recipe for
a non-dairy Red Pepper Dip similar to the one sold
at Foodstuffs?
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