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Better Baker Bowl Maker
Baking muffins is fun but did you know just how much fun it could be with Cook's Choice® Reversible Better Baker™ Gourmet Bowl Maker? Using these baking pans you will only be limited with your imagination as you quickly discover how you will be making whole meals and deserts like never before. see what you have been missing.

Aunt Nancy;
I have the second in the series of three (or even possibly four) free recipe cards that are my gift to your readers. I have posted it on my blog today. This one is blank with lines or without lines so that it can simply be printed out and hand written or someone can use their computer to add their recipe to it.

The permalink address for this post is http://www.daisiecompany.com/blogs/audreyjeanne/?p=299
The regular blog address is: www.daisiecompany.com/blogs/audreyjeanne. I hope your Nancylanders are having a very Merry Christmas!
Love, Audrey

Here is the recipe for the:

Russian Tea Mix
1 (9oz.) jar (1¼)cups) orange flavored breakfast drink powder
3/4 cup iced tea mix with lemon and sugar
11 tsp sugar
1/4 tsp Watkins Cloves #01955
1/2 tsp. Watkins allspice #01920
Combine all ingredients; mix well. Store in an airtight container. Yield 2 cups.
For 1 serving combine 2 tablespoons of the tea mix with 1 cup boiling water in a cup or mug.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Watkins Camphor Bath Soak #02348 is on sale for $11.99. The comforting scents of menthol and camphor are added to pure, natural salt for a soothing hot bath for the ultimate in relaxation. Comes with a wooden scoop, and is safe for hot tubs and spas. This is an old-fashioned product in a muslin bag, and contains 1 pound.

For lindah Texas.
The Chocolate Drop Fudge is in the November 14th newsletter.

For Mary Colorado.
Tona's Pineapple Pecan cake is in the Oct 10th newsletter.
gramaj

In 12/17 issue lindah Texas ask for the cream drop fudge recipe it is in the 12/2 issue.
Brenda/Alabama

Happy Holidays to All
This is for lindah in Texas. The Cream Drop Fudge. I just made it, we loved it, was awesome. I got 2 bags of the drops and used both of them (mine were 11 oz bags. You put the cream drops in microwaveable dish, add 1 tsp vanilla, dash of salt, 1 cup peanut butter, 2 T butter, about one cup chocolate chips. Put in microwave 2 minutes or until all is melted, blend well. You want it really creamy. Add 1 cup chopped nuts and pour into 8 x 9 pan and let cool at room temperature. Don't wait, it starts setting up soon.
Enjoy, Carolyn Rochester, New York

I know it's late to be asking this, but could you share your holiday brie recipes. I was going to do one with cranberries and went to a party last night where the hostess did that same dish. As the same people will be coming to my party next week I would like to have something a little different than was served last night.

Thanks so much and the most blessed of holidays to each of you, your families, and especially those crazy cats. I have 2 of my own who keep me jumping.
AnneE from Pa.

I have Christmas functions to attend and will not send out the newsletter for the next couple of days. If anyone has withdrawal symptoms to not getting the newsletter they may want to check out some of these pages for errors.  (See next message below on how to report errors.
Nancy

Recipes that need checked are
(Sections added and updated yesterday)

Alphabetical Recipes (TNT) in Newsletters
1996     1997     1998     1999    2000     2001   2002     2003

2007
November 2007       December 2007

Other Sections added and updated today
Cookies   Christmas     Candy    Fudge    Cranberry   Crock Pot

Thank you in advance for your help. Please use this email address to report errors. Recipe Family Helper Team Email address (it is different than the newsletter email address.)
Nancy Rogers

I want to thank the recipe family members that have started looking through recipes for errors. Several have asked how to send in the information. Jeane in PA has sent in several messages. She has put all the information needed for me to make corrections. Wanted to share it with you so others may want to use the same format.
Nancy

Nancy,
Hope this is what you want done. I completed recipes for 2003 and found the following in addition to ones sent earlier today:
1. Crockpot Cocoa 2003: In directions vanilla misspelled
2. Dijon chicken with Roasted Almonds April 2003: In directions should be grill OR broil instead of grill of broil
3. Layered Mexican Dip December 2003: In list of ingredients 1/2 cup 92 oz.) should be 1/2 cup (2 oz.)
4. Potato Cakes March 2003: In directions 2 tablespoons vegetables oil should be vegetable oil.
5. Quick Asparagus Casserole: In directions should be bake for 15 to 20 min OR until hot
6. Spiced and Baked Donuts August 2003: In list of ingredients 1/2 cup plus 1 tablespoon sugar should be on one line?
jeane in PA

Hi,
Does anyone know the copycat recipe for the Entenemann's pineapple cheesecake. It was sold in the 60's, 70's and early 80's. The cake was kind of fluffy, not wet at all, like the cream cheese cakes out there now. I have nothing against cream cheese cheesecake, but I really liked the taste of this old recipe. Would anyone know how to make it?
Thanks, Ty

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.

In the 12-17 newsletter, there was a request for "cornbread like patties made in a skillet". There was no name. This is the recipe I use when I make corn meal pancakes (Johnny Cakes). I got it from recipelink.com

JOHNNY CAKES
Johnny Cake, Journey Cake, Corn Pone … they are all basically the same thing. This bread is most commonly called corn bread today. Corn and corn meal (ground, dried corn kernels) was a staple of the early American diet. Corn products are still very important today. Here is a simple recipe for making cornbread from scratch.

The iron skillet isn’t the center of kitchen ware like it once was; however, if you have one in your home, you can use it to make a traditional cornbread loaf. Alternate directions for this is at the bottom.

1 cup cornmeal (white or yellow)
1 teaspoon salt
1 cup boiling water
1/2 cup milk

Grease a non-stick skillet or griddle or frying pan with a little butter, margarine, oil, or non-stick spray. Do this even if you are using a “non-stick” surface to make the cakes easier to flip.

Put the frying surface on a medium heat setting or burner.  Mix the cornmeal and salt together. Add water, a little at a time, stirring constantly until cornmeal is smooth. (It will remind you of the southern USA dish called grits except thicker.)

Add milk and stir again. Drop spoonfuls of batter onto the hot frying surface just like you would for pancakes. Cook like you would pancakes, flipping when the side against the griddle has browned. When both sides have cooked, remove from the pan and keep warm until meal time.

You can eat these “cakes” with butter, jam, molasses, etc. They also are very useful when cleaning that last bit of food/gravy from your plate!
Yum yum!

About 12/17/07 newsletter:
Thank you, Tina, for the Cherry-o-Let recipe. These were my favorite candy bars as a child and I haven’t seen them for years. Now I shall make my own for my family. Wonderful! :)
Margee in California

Hi Nancy and "landers" I hope you have a peaceful Christmas Nancy and a wonderful New Year. Your brother and family continue to be in my prayers.
Mary J the Holstein cookie recipe is in the Dec 9/07 newsletter
Lindah in Texas the creme drop fudge recipe is in the Nov 14/07 newsletter.
Merry Christmas to all, marg in Ontario Canada

Information was also sent in by Marilyn in Mn. and Brenda/Alabama

Hello, Someone asked what was traditional for New Years dinner for luck. Here in Ohio it is pork and sauerkraut. I am glad I am from Virginia and we had blackeyed peas which I hate and swallowed one whole just to say I had some.
Cathy

New Years traditions and recipes.

Merry Christmas Nancy and all the Nancylanders,
I have a block of Fontina cheese and wonder what I can do with it. I have eaten as much as I want with crackers. Surely the Nancy family can offer some suggestions as to innovative and delicious dishes to make. Help, before it gets moldy!
Donna in NW GA

Marcia/Mt Airy wanted the frosting in the cake, couldn't find the issue but here is a recipe my cousin sent me.
Brenda/Alabama

Butter Pecan Coconut Pecan Frosting Cake
1 box Betty Crocker butter pecan cake mix
1 box Betty Crocker coconut pecan frosting
4 eggs
1 cup oil
1 cup water
1 cup chopped pecans
7 oz can coconut

Mix all together and bake in tube/bundt pan at 350 ° for 1 hour.

For lindah Texas.
The Chocolate Drop Fudge is in the November 14th newsletter.

For Marcia in Mt. Airy.
The German Chocolate Cake containing Coconut Pecan frosting is in the November 19th newsletter.

For Mary J the Holstein Cookies are in the December 9th newsletter.
gramaj

Pat from SW OK In the DEC 18th Newsletter. Was asking for recipes from different parts Country/Worlds try this is sounds good and easy Greek Recipes with May Lerios: Vassilopita
Caroline MO

For the person requesting a recipe for the Russian Tea Mix, here's one from Tona in Bama which I made recently and am really liking! Carol in Tx

Spiced Tea Mix
3 cups of sugar
2 packets orange kool-aid mix
1 or 2 packets lemon kool-aid mix (depending on your sour tooth)
1/2 cup instant tea
1 or 2 teaspoons cinnamon
1/4 teaspoon ground cloves

Get out a large dry bowl. Measure the sugar into the bowl. Open up the kool-aid packets and add them to the sugar. Stir well with a wire whisk or a clean dry fork. Add the instant tea, cinnamon and cloves. Stir again to mix well.
This makes about 4-3/4 cups of mix. Store it in a well sealed container.

To prepare: Mix 1 Tablespoon of Spiced Tea Mix + hot water in a cup/mug; stir to dissolve. Serve hot.

Be sure to use the small fruit flavored kool-aid packets, the ones without any sugar added.

I buy an off brand at 10 for a dollar. The name brand ones are about a quarter each. Regular recipes for Russian, or Spiced tea usually call for lemonade mix and Tang. I developed this recipe using the same flavors, but without the higher priced, sugar added, mixes. Use your own sugar, and save a bundle.
This mix may be packaged in small plastic bags and given out as a gift at Christmas. Be sure to include instructions on how to prepare it.

It tastes especially good on a sore throat.
Tona in Bama

Pat-12/18
Our New's Year Day dinner is sauerkraut and pork with mashed potatoes. Guess it has to do with Midwestern and German background. Do love Hoppin John though.
Barb in N CA

think this is the recipe Marcia is looking for.

German Chocolate Pound Cake
1 German chocolate cake mix (without pudding)
1 tub 15 oz coconut pecan frosting
1 cup water
1/3 cup oil
3 eggs

Mix all, including frosting. Pour into greased bundt pan. Bake at 350 for 45 minutes.
This cake is scrumptious! LUNA

I am new to this site. I think it is wonderful. I would like what newsletter the Lemon Fruitcake recipe is in. The first time I saw it mentioned was the 12/10 newsletter and today. Thanks for any help and Merry Christmas and Happy Holidays to all.
Dita from FL/MI (I'm a snowbird).

Here's a delicious recipe for Cranberry Relish

Cranberry Apple Relish Salad
2 c raw chopped cranberries
2 cups diced Tart apples
2 cups sugar
2 c diced celery
2 c chopped walnuts
1 pkg Strawberry Jell-O
1 pkg. Orange Jell-O
3 c hot water
mix Jell-O and water, refrigerate till starts t set. mix cranberries & sugar. When Jell-O is set, add cranberries and all remaining ingredients
Mary in Va

I want to thank Lisa/East Texas in 12/17 newsletter for the cabbage roll recipe. I can't remember anything about the recipe I made years ago except it had the grape jelly and wasn't a tomato sauce. I will surely try these after the holidays.
Brenda/Alabama

December 4, 2007 To Sybil in Fl, planning a Christmas dinner and wanting something other than Turkey and Dressing. We always have the same dinner but my friend has Pork and dressing. She purchases thick cut pork chops and puts them in the dressing. The pork gives the dressing a better flavor than turkey. You should try it. I have recently cooked a whole pork loin and covered it in orange marmalade and sprinkled salt, pepper and a Tuscan season over the marmalade. I baked this in a cooking bag and it was awesome. I purchased the Tuscan seasoning at Kroger.
Stacy O, in Dallas, GA.

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.

Thanks to all who sent in poems for my Christmas Angels.
Betty T. Ga.

Someone was asking about "Fried Cornbread". The way I do mine for two is: I put one cup cornmeal mix in a bowl, and add just enough water to a frying consistency. Fry in oil, (have grease hot before frying) Flip when they turn brown. It doesn't take long, and are done when they are golden brown. I serve my cornbread fritters with greens or peas. They are so easy to make, but be sure and use cornbread mix and you will not have to but baking powder,and salt. Merry Christmas to All! Betty T. Ga.

First off.
Happy Holidays to all of you.
This is for Rosemarie in rural Kansas City Dec 17 07
I went to search and there are dozens of Secret recipe sites. Here are 2 I have used, but check out the site. Pat W Southern Ca

http://www.topsecretrecipes.com/noFlash/
http://www.topsecretcopycatrecipes.com/

For Lorie in Orlando, here's our favorite corn pudding.
Carol in Tx

Rob's Corn Pudding
two 10-oz. pkgs. frozen whole kernel corn
3 eggs, well beaten
1/4 c. flour
1 tsp. salt
1 Tbspn sugar
dash of nutmeg
2 Tbspn butter, melted
1 pint (or 2 cups) whipping cream, not whipped

Dump all ingredients into a large bowl, stir until mixed, & pour into greased 2 ½ qt. casserole dish*. Bake uncovered at 325 degrees for 1 hr. 15 min. or until pudding is firm and top is lightly browned (knife inserted into the center should come out clean).

*Best to use a larger shallow glass dish rather than a deep one so it sets up evenly and firmly in the center.

I am looking for a fudge candy recipe using cocoa, sugar, milk, etc. that is foolproof. Nancy, thanks for all your hard work - Merry Christmas.
Millie in MO

There were several inquiries about dough conditioner earlier this month. I did not immediately respond because of my holiday schedule, and I thought there might be others who would answer the questions. I buy dough conditioner from the Prepared Pantry and highly recommend their product. You can make good bread without using dough conditioner, but it makes good bread great. For more information go to www/preparedpantry.com and download a copy of their bread baking guide. You can also buy dough conditioner at large grocery stores with the various flours and yeasts.
Robbie Bowling Green, IN

Hi Nancy
I enjoy getting your newsletter. I always find something new to try out on my family.

In the Dec. 10th newsletter there was a lady wanting to know how to remove rust from a crystal bowl. I would suggest trying Whink. It's available at Wal Mart and most hardware and grocery stores. I use it with good results. Hope this helps. Happy Holidays to all!
Becky in Iowa

HELP!!!
I am having 12 adults for Christmas Dinner and am planning on a rib roast (probably 6 or 7 ribs). I need to know how long to roast the meat. I have done smaller ones in the oven where you don't open the door but I don't want to chance it this time. I probably would figure about 18 minutes per pound. We like our meat medium rare or medium but some of our guests like it well done. I have a digital thermometer and am thinking that if I take it to an internal temperature of about 135 and let it rest covered with aluminum foil for at least 35 minutes, this will allow me to do Yorkshire Pudding. Any ideas??? Now I also need to know how to make Yorkshire Pudding for 12 people. Do I need to use a 9X12 baking pan and double the time it normally it would take for a single recipe? I am sure that someone out there can help me out. Thanks in advance. Merry Christmas! Pat in SC

Hello Nancy & Gang,
Rosemarie in KC-check out www.razzledazzle.com for your copycat recipes.

This is for Carol-NC who wanted some finger foods. Hope you enjoy these.

OVEN FRIED BLUE CHEESE OLIVES
(10-15 servings)

2-15 oz cans jumbo pitted black olives-drain well on paper towels
3 oz bleu cheese-crumbled
4 T cream cheese
1/4 t black pepper
2 eggs-beaten
1-1/2 c Italian bread crumbs
Cooking spray

Preheat oven 400*. Coat a 13x9 dish with cooking spray. Mix bleu cheese, cream cheese and pepper in a small bowl, blending with a fork. Fill a pastry bag with cheese mix. (I use a Ziploc bag, put filling in one corner and snip off a small hole in the end for all of my "filling"). Beat eggs in a bowl. Pour crumbs in a pie plate. Dip stuffed olives in egg, then roll in crumbs, coating well. Put in Pyrex and spray with cooking oil lightly. Bake 12-14 minutes or until golden. Cool and serve. YUMM!

FINGER SALAD
2 cans crescent rolls
2-8 oz cream cheese
3/4 c mayonnaise
1 jar Hormel bacon bits
1 envelope HV Ranch dressing mix-dry
1/4 t black pepper
8 oz Italian blend cheeses (Sargento's)
1/4 c red peppers-julienned
1/4 c yellow peppers-julienned
1/4 c carrots-shredded
1/4 c green onions-chopped
1/4 c mushrooms-halved
1/4 c sun dried tomatoes (not oil packed)-chopped

Preheat oven 350*. Unroll both cans of roll and place on a sprayed baking sheet side by side to make one crust-seal edges with finger, and bake as directed. Cool crust. Meanwhile, mix cream cheeses, mayo, pepper, and ranch dressing and spread on cooled crust. Sprinkle on bacon bits. Top with veggies in order listed. Add cheese to the top, pat down gently. Cut into 2" squares and serve on a serving dish that has been dusted with paprika. Add a small group of leftover veggies in center of dish to garnish.
You probably won't be seeing leftovers with these!!
Mimi ^..^

I was wondering if any of your readers would have the recipe for creme fraise? Lost mine.
Thanks, Nina in the Pocono Mts. Pa.

Good morning Nancy and “family”,
Since it is so close to Christmas I am sending a couple of our favorite fudge/candy recipes that are posted on www.whatscookin.proboards4.com. We made the Jell-O fudge all the time when I was growing up. It is very good! Also I am enclosing my favorite of all time the Ribbon Salad, which is also posted on the message board. Have a great day! Chris in NM

Karo Fudge
I found and bought a little cookbooklet at a thrift store that Karo put out in the early 1900's. (cost me a whole $2.00 without the cover!) This little gem came out about the time Karo came out with the dark syrup, whenever that was. I will type it exactly as it is in the book. Enjoy this!!!!! There is no copyright with this booklet. Chris

Karo Fudge – T & T
(A Great Success)

Grate two squares, or ounces, of chocolate and stir into one-half cup milk, add two cups granulated sugar and one-third cup Karo Syrup. Put over the fire and stir in two tablespoons butter. When chocolate is melted, allow to cook slowly, stirring once in a while. When the mixture makes a soft ball between the fingers, upon being dropped into cold water, it is done. After actual boiling has begun, about five minutes will finish it. Take from the fire and turn in one teaspoon vanilla extract and beat. Granulation will soon begin, when the mixture must be immediately turned into a buttered pan. Mark deeply in cubes when nearly cold.
Chris in NM

Jell-O Chocolate Pudding Fudge – T & T
http://www.kraftfoods.com/jello/

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 24 servings, 2 squares each

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup (1 stick) butter or margarine, divided
1/3 cup water
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
3 cups powdered sugar

MICROWAVE 4 of the chocolate squares, 6 Tbsp. of the butter and water in large microwavable bowl on HIGH 2 minutes or until butter is melted; stir. Add dry pudding mix; stir until well blended. ADD powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8-inch square pan. MICROWAVE remaining 4 chocolate squares and 2 Tbsp. butter in large microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Cut into 48 (1-inch) squares.

NUTRITION INFORMATION
Nutrition (per serving)
Calories 150 Total fat 7g Saturated fat 3.5g Cholesterol 10mg Sodium 100mg Carbohydrate 25g Dietary fiber 1g Sugars 21g Protein 1g Vitamin A 2%DV Vitamin C 0%DV Calcium 0%DV Iron 4%DV
Chris in NM


Ribbon Salad – T & T
from the 1963 "Joys of Jell-O" cookbook

requested by Susie in Indy in the Sat. 11/29/03 newsletter.

1 pkg. - 3 oz. - EACH Jell-O, lemon, lime AND raspberry
3 c. boiling water
1 c. mini marshmallows
1 1/2 c. cold water
2 pkgs. - 3 oz. ea. - cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can - 1 lb. 4 1/2 oz. - crushed pineapple

Dissolve Jell-O flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin and set aside. Add 3/4 c. cold water to lime gelatin and pour into a 13x9x2 inch pan. Chill until set but not firm. Add 3/4 c. cold water to raspberry gelatin and set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups or 12 to 15 servings.

Note: If deeper green and red layers are desired, use 6 oz. packages Jell-O lime and raspberry gelatins and 2 c. boiling water and 1 1/2 c. cold water for EACH large package.
Chris in NM

I am making a 15 pound fresh ham on Sunday. Does anyone have a really good glaze for the top? I am looking for something different than I usually do.
Thanks!
MaggieB in South Jersey

Comment
There are some ham glazes on the following pages

Nancy's Kitchen
Abby's Kitchen
All Easy Recipes

This is for Daff in the 12/16 newsletter regarding whipped frosting in the two ingredient fudge. I accidentally bought the whipped frosting last week (I prefer it for cakes) and went ahead and used it any way. Mine did set up but had a totally different texture. Honestly it wasn't nearly as good as when I've used the regular frosting. This is some of the best fudge ever. Merry Christmas to everyone in Nancyland and especially to you Nancy. Please take time for yourself and those precious kitties. My little kittens along with their big brother got under the tree (not to mention taking a nap at the very top with the angel) found one of their presents an opened it and was playing with it when I got up at 6 this morning.
Sandy M, Wixom, Michigan

Wishing all out there a Very Merry Christmas from Florida, we may not have the snow or cold weather, well we do get cold around 40 but we do love Christmas and wish you all remember the reason for the season.
Love Marlene

I need a Russian tea mix using Wylers instant ( the large can that has sugar added), Tang, instant unsweetened tea mix, and spices.

I'm not sure if this is Russian tea, we always just called it Mom's Spiced Tea. The ingredients seem right, tho.

Mom's Spiced Tea
1 cup Tang
1/2 cup instant tea
1 teas cinnamon
3/4 cup sugar
1 pkg Wyler's lemonade mix
1/2 teas cloves

Mix well. Place several teaspoons of mixture in cup with boiling water.
Ivey from Kansas

This is for the person who wanted a recipe for corn meal cakes.
It's a very old recipe from a brother-in-law.

Corn Meal Cakes
3/4 cup corn meal
1/4 cup flour
1 Tbsp oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp granulated sugar
2 eggs
1 egg white
3/4 cup buttermilk* (no substitute)

Combine all the ingredients and pour into small pancakes, about 8 to a griddle.
Prepare as you would pancakes. We slather them with butter and serve with Ham & Bean Soup.

* The sour milk combo doesn't work as well as buttermilk, as the thickness of the buttermilk is needed. Christmas Blessings to all Nancy's readers.
Duffy

Mimi asked for recipes using won-ton wrappers. This is one that I plan to take to my company's annual Christmas "Pig Out". I love crab rangoons, so I am taking this one.
Connie in Cincinnati.

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers

PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

KRAFT KITCHENS TIPS
Makeover Savings
We've taken a favorite appetizer and made it over. We substituted PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and KRAFT Mayo Light Mayonnaise instead of regular cream cheese and mayonnaise. Since these tasty appetizers are baked, they require less hands on time so that you can spend more time with your guests. This baked version saves 80 calories and 6.5 g of fat per serving compared to traditional fried Crab Rangoon.

For Mini Crab Rangoons
Use 24 won ton wrappers. Gently place 1 won ton wrapper in each of 24 miniature muffin cups sprayed with cooking spray. Fill evenly with crabmeat mixture and bake as directed. Makes 12 servings, two appetizers each.

Sunnywatkinsgirl sent in a recipe originally sent in by Pam in Roanoke, VA in the December, 4th newsletter for Really Easy Vegetable Soup. This is an exceptionally great recipe, the flavor to the soup is so good. It's hard to believe, something this easy is this good. Susie in Arkansas

Hi Nancy and all Nancylanders:
Just want to take this opportunity to wish one and all a Merry Xmas and a healthy new year. I am sure we are all busy with preparations for the big day and using some new recipes we have saved from this site. Nancy you are a wonder and to you the best of the season. Thank you for all your hard work, so many people enjoy your efforts. Merry, merry and happy, happy.
Judy in Ohio

Mimi, your cannoli cake sounds really good. I am assuming the vanilla pudding is instant, is it? Margo/Boston

Good morning Nancy
For some reason I'm only receiving the newsletter hit and miss, I've been able to keep up by checking the index.

This happened one other time and I let you know and it was fixed on your end. Thank you in advance
Betty in MI

Comment
The best thing to do is to call your ISP where you get your email. Tell them you double opted in and expect to get your newsletter. Ask them how this can be done so you will get it everyday in a timely manner.
Nancy

Hi Nancy. I want to wish you, your furry assistants and all Nancylanders a Very Merry Christmas. I hope you all enjoy the holidays.

Susie Indy asked for recipes using Bisquick. I have a lot of different ones at my website. She could use Bisquick or the homemade mix that is there. I have a Bisquick cookbook but can't find it at the moment. She can go to the following URL, I hope she finds something there she can use.
Betty in Canada
http://members.shaw.ca/b.e.webb/mxrecp.html

Hello,
I was wondering if anyone could help me find a recipe for Pumpkin Spread?? I would like to wish everyone a Very Merry Christmas and a Happy New Year.
Brenda in NH

For Sue in North Carolina in December 16 newsletter re: finger food to take. I had to do that myself a couple different times. I made up toothpick kabobs ... chunk of pineapple, cube of ham or pepperoni, grape tomato, olive, cube of cheese. Whatever would fit on the toothpick. They always went over well.
Celia, Maine

That is a good price at Cosco's!!! And yes, Madagascar beans are the best ones to make vanilla extract from... I know because I bought the beans on ebay and made up 10 quart bottles for friends for Christmas. I did a lot of research before I made it and learned a lot. I unfortunately don't have a Cosco's near me.
Gerry in MD

Nancy, this is Jenny in Va, and just recently I've been able to get back in the groove of the internet and making replies here and there. Feels good to be back and ESPECIALLY good to be back with your wonderful site again. I thank you for hanging in all these years, and I thank your sweet kitties for doing their part, too. I am finally getting my recipes in order after such a long time and I'm looking forward to getting involved once again -- at least once I'm back in "folder and item order" on this old computer.
I have been so touched by the sweetness of the Christmas memories posted here, that I wanted to add my own; it's not too long, but it popped back into my mind the other day and I wanted to share it:

My Favorite Christmas
When I'd gotten "to that age" where every kid in the neighborhood couldn't wait to tell all the others that there was no Santa, well, hearing that, I was reduced to tears. There was nothing that could console me and here it was Christmas Eve. I went to bed still in tears and thought life was over. When finally, finally my eyes were so tired and sore from crying, I was almost ready to drift off to sleep and what do you think I heard... I heard footsteps on the roof, and jingle bells, and the faintest, "Ho-Ho-Ho". The footsteps moved towards my window and I froze. I knew it was Santa and I knew if he didn't think I was asleep, I'd see no stocking the next morning. So I held my breath and my heart was pounding as I heard him pause at my window. Then, much to my relief, I heard him walk the rest of the length of the roof, bells tinkling, and a sound of HOOVES! I tell you, I couldn't wait till morning and to be able to tell all those kids that, "There is TOO a Santa!" And that's exactly what I did and every kid was so wide eyed I thought they'd gone comatose. It wasn't till a few years later that I found out my father had crawled up onto the roof in all that freezing weather, carried a string of little bells, and taken a pair of my mother's high heels to make the sound of the hooves. Lol, really was a great memory ..... but do you think I ever told the other kids what really happened? Oh heck no.

So here's to ALL of Nancylander and wishing the best of memories to all of you this Christmas :D
Jenny in Va

Has anyone tried making the Russian or Spiced Tea with Crystal Light? I would be interested in your recipe if you have it.
Thanks, Connie in TX

Many thanks to Sandy H in Blue Springs, Missouri for her answer about "grease bread". (Dec 16th)

The story about your Grandmother was fantastic. Thanks again.
gramaj

This is for Debbie in Michigan: Google "Kitty Litter Cake" and several recipes come up, along with a picture. I have made this cake and it's a "scream" when people see it!
Cookie in Texas

As a side note:
For Thanksgiving, I make the Hillvilla Pumpkin Pie and one of the tried & true Libby's "Back of the Can" pies.

We did a blind taste test of the 2 pies.
5 people did the test and 4 chose the Libby's.
The 5th couldn't make up his mind.

While the Hillvilla pie is very good, you have to mix up a lot of spices (including black pepper).
To make a long story short, I'll be making the Libby's pie for Christmas.
gramaj

For Annie in Gomer who asked in the Dec. 12/13 newsletter about cookie baking tools, you might be thinking of Silpat mats. You can buy them at Bed, Bath & Beyond or most kitchen stores.
Kathy in KC

For Debbie in MI

Dirt Cake
1 Large package of Oreo cookies, grind in food processor (This is your dirt)
Beat well
1stick butter. soft
1 8oz cream cheese, soft
add and mix
2 small packages French vanilla instant pudding
fold in
1 12 oz cool whip
layer dirt, filling dirt, cover with gummy worms if desired, layer in new clay pot lined with tin foil if desired. I do this in a cake pan. Keep refrigerated.
Theresa in MI

Pat Russell in Sw OK told what she's having for New Year's Day. I'm in the South too, West TN, and this is what I always have New Year's day: blackeyed peas (dried ones only, cooked ), slaw, macaroni and cheese and hog jowl fried crisp. After this meal I have to get back on track 100%. I'm diabetic, since Feb., and have lost 70 pounds. Don't cheat too much, but more than I should. I wasn't going to cook the usual Christmas dinner, but seems I am after all. I do draw a line on making the sweet potatoes. Too much sugar. Could use Splenda, I guess.
I told hubby if I could find a frozen thing of them, I'd buy that. It's just no fun to be diabetic for Christmas. That's the one time of the year I go all out. No sugar cookies, no fantasy fudge, bon bons. I guess I'm lucky that the rest of my family don't really care for these things so much. If I'd known what I know now (being diabetic) I would of made the cookies last Christmas!
Oh well.

I want to wish all of you a very Blessed Merry Christmas and Happy New Year!
Sandee in West TN

Merry Christmas Nancy and everyone! It has been very cool here, but I guess it is that time of year. Our prayers go out to everyone in the path of the numerous horrid winter storms and are without power!

Nancy I hope you and your furbabies are staying warm and dry! Take care! Chris in NM

For the person, no name, in the http://www.nancys-kitchen.com/2007-December-Recipes/dec-17-2007.htm newsletter, who needs a Russian tea mix using Wylers instant (the large can that has sugar added), Tang, instant unsweetened tea mix, and spices, here it is. By the way, my Mom used to make this all the time for us when we were growing up, and I followed by making it for our kids. I still like it!

Russian Tea
SUBMITTED BY: Paula

"I love this tangy beverage on a cold winter's morning when I want something tasty and hot, but don't want coffee! It makes a great gift from your kitchen, too! If calories are your concern, use an artificially sweetened orange drink mix, eliminate the sugar and sweeten to taste with sugar substitute. "
http://allrecipes.com/Recipe/Russian-Tea/Detail.aspx

1 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
1 (3 ounce) package unsweetened lemonade powder
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.
To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste. Serves 40


For lindah Texas, the http://www.nancys-kitchen.com/2007-December-Recipes/dec-17-2007.htm newsletter, who wanted to be able to make the chocolate drop fudge just click on http://www.nancys-kitchen.com/2007-December-Recipes/default.htm and you will find it in the alphabetical listing towards the top!

You are very welcome, Barbara in Wentzville, Mo, I enjoyed looking up the recipe you wanted! Did you want the rest of the variations? I will post it all on the Message Board for you.
http://whatscookin.proboards4.com

Hi Nancy, Re: Dec. 17, 2007 newsletter:

Lindah In TX Chocolate Drop Fudge 10-22-07 newsletter

Mary in Co: Pineapple Refrigerator Cake (don't know if this is the one you are looking for but since it is a Tona in Bama recipe) I know it is good. 11-03-07 newsletter

No name: Cornbread Patties, there is a recipe on the Jiffy Corn Muffin Mix for Corn Pancakes, this would probably work.

No name: Russian Tea Mix:

RUSSIAN TEA

Combine:
1/2 cup instant tea powder
2 C. Tang
1 1/2 C. sugar
1 t. ground cinnamon
1/2 t. ground cloves

Spoon 3 1/2 t. into each cup and fill with boiling water. Makes 32 servings.

SPICED TEA
Evenly mix 2 C. Tang powder
2 C sugar
1/2 C instant tea
1 (0.31 oz) pkg unsweetened lemon flavored drink mix
1 t. ground cinnamon
1 t. ground cloves

Spoon 1 1/2 to 2 T. of mix into a cup and fill with boiling water. Makes 32 servings.

Recipes courtesy Tulsa World Action Line

Friendship Tea Mix: nancys-kitchen newsletter 12/13/06

Margaret

Hello again Nancy, I promise this is the last reply today. We have been without power, and I'm playing catch-up. I worked with a lady who had a small house dog. When she had to leave him she put a gate up to keep him in the kitchen. Then she would spread a large trash bag and stand a large brown grocery bag in the middle of it. She said they when she got home she only had to gather up the trash bag and deposit it in the outside can. I guess the dog associated the grocery bag with his personal "tree".
Margaret, Tulsa

*This may be a repeat recipe.  I could not remember if it had been posted before.

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Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers