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Sittin Turkey Steamer
Beer-can chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but did you know that you can the same principle can be used for a perfect turkey?

You place a whole turkey over a large filled beer can, and place it on the grill, or in an oven. Steam is created as the beer inside the can heats up.

The steam rises, carrying with it the flavor of your beer, and saturating every ounce of the turkey from the inside out.

The steam keeps the inside of the turkey moist, while the surrounding heat creates a nice texture on the outside of the turkey.

Merry Christmas to all of you!!
This is for the lady that wanted good luck foods for the new year. This is in this weeks Woman's World.

Sicilian Luck - On new Year's Day in Sicily, lasagna is the favored dish, and no other pasta will bring the same fortune

Luck Noodles - In Japanese culture, a steaming bowl of soba noodles is the lucky meal eaten at midnight.

Twelve sweet grapes - Those in search of good luck in some Latin countries eat 12 grapes a midnight. The sweeter the grapes, the better the luck.

Dutch Treat - The Pennsylvania Cutch tradition is to eat port and sauerkraut on New Year's Day.

Southern Charm - In the South,, the dish for good luck is Hoppin' John - black eyed peas, flavored with pork.

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

Watkins Purest Ground Pepper #01140 is on sale for the month of December.

No newsletters were sent out the last several days.  I took some days off to attend Christmas functions and visit with friends. 
Nancy Rogers

I made awesome cheese ball using the Watkins 6 onion soup mix.

Cheese Ball
2 pounds of cream cheese
1/2 C of 6 onion soup mix

Beat this up with the mixer and then divided into thirds. One third I added a small can of sliced black olives drained well and a small jar of chopped pimentos.

Second third added about 6 T of crumbled blue cheese.

Third third added 1/3 to 1/2 C crumbled cooked bacon and horseradish to taste.

I packed them into 6 small dishes as I was using them for 2 different parties.

Made enough cheese balls for 2 parties of about 8 people each.
Barb in N CA

I would like to wish everyone a Very Merry Christmas & Happy New Year....

I had these dips at a Christmas Party last night. They are Delicious, very easy to make..

Cranberry Cheese Ball
2 8-ounce packages cream cheese, softened
4 tablespoons frozen orange juice concentrate or milk
2 tablespoons sugar, optional
Zest 1 orange, optional
1/4 teaspoon cinnamon, optional
1/2 cup dry cranberries, chopped
1/2 cup pecans, chopped, can use walnuts

Cook dry cranberries in 1/2 cup water in the microwave for 1
minute, drain and cool. In mixing bowl, beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed until fluffy. Chop cranberries and pecans and stir into cheese mixture. Chill. Shape into ball. Serve with crackers.

Cream Cheese Pepper Jelly Dip/Spread
Take a brick of cream cheese, let it set out on the counter for a little while to soften. Low fat is ok. Pour a jar of spicy jelly over it. Put out some sturdy crackers and some spreading knives.
If the crackers aren't sturdy and the cheese is rock hard, the
crackers will break off in the cheese.

Variations:
Creamy Cream Cheese And Pepper Jelly Dip
Take a cream cheese brick, whip it up a little (why pay for whipped cream cheese and butter {you are just paying for air!} when
you can do it yourself), DUMP the jelly over. No broken crackers.

Use a Chipotle Raspberry Jam/jelly from Wal-Mart. Place a block of cream cheese on a glass platter and the Chipotle Raspberry
jelly on top.
Mary in Va

For Connie in TX, a friend from church was sharing information with me about the green bean bundles. She described using fresh whole green beans that are partially cooked or whole canned. They are then marinated overnight in French or Catalina dressing. You then make bundles of 10 or so and wrap them with a slice of bacon and broil until bacon is crisp. I think the bacon is precooked but still soft enough to wrap around the beans before wrapping around the beans. I hope this helps.
FL Jill

In response to a request in the 12/17/07 newsletter:
I need a Russian tea mix using Wylers instant ( the large can that has sugar added), Tang, instant unsweetened tea mix, and spices.

This recipe was given to me many years ago by a friend at church.

Russian Tea Mix
9 tablespoons Tang (with sugar)
1/2 cup unsweetened instant tea powder
3 tablespoons lemonade mix (with sugar)
3/4 cup white sugar
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves

I like to whirl the ingredients together in a blender for a few seconds to completely mix. Use 1 to 2 teaspoons per cup of boiling water. Add more or less to suit your taste. I was wishing to make this for Christmas but have not been able to find *Tang in our local stores. Merry Christmas to everyone in Nancyland! Grandma Teeters in Tifton, GA

Someone was looking for a pattern for making aprons from kitchen towels. It sounded like such a good idea to me, that I started looking for a pattern myself and I found this one on www.marthastewart.com
From Merry M in MN

This is for AnneE in PA for brie recipes. Thought she might like a couple of choices. All of them are wonderful, and we've especially enjoyed the Brandy nut brie.
Lori from MA

Hawaiian Brie
1 (1 lb) baby brie round
1 (8 ounce) can crushed pineapple, drained
3 tablespoons honey roasted peanuts, chopped
3 tablespoons brown sugar, firmly packed
3 tablespoons coconut flakes

Preheat oven to 400 degrees. Remove rind from the top of the Brie and place it in a small casserole dish. In a small saucepan, combine the pineapple, peanuts and brown sugar and cook until bubbly, stirring constantly. Once pineapple mixture is thoroughly heated, spoon the mixture over the brie and bake at 400 degrees for 10 minutes and cheese is softened. Remove from oven and sprinkle the top with coconut; then return it to the oven until the coconut is slightly toasted. Remove from oven and allow to cool for a couple of minutes before serving.

Praline-Topped Brie
1 (13-15 ounce) brie round or camembert cheese
1/2 cup orange marmalade
2 tablespoons brown sugar
1/3 cup chopped pecans
toasted baguette, slices (or both) or assorted plain crackers (or both)

Preheat oven to 350. Place the round of cheese in a shallow ovenproof serving dish or pie plate. In a small bowl stir together orange marmalade and brown sugar. Spread over top of cheese. Sprinkle with pecans.

Bake about 15 minutes for smaller round (about 20 minutes for larger round) or until cheese is slightly softened and topping is bubbly. Serve with baguette slices and/or crackers.

Brandy Nut Brie
1/4 cup brown sugar
1/4 cup pecans or cashews, chopped
1 tablespoon brandy or whiskey
7 1/2 ounces brie cheese
crackers

Combine brown sugar, pecans, and brandy. Set aside. Score top of the cheese and place on an oven proof platter. Bake at 400 for 4 - 5 minutes, until cheese is softened. Mound sugar mixture over cheese. Bake 2 to 3 minutes more until sugar is melted. Serve with crackers.

Note: I use my toaster oven to cook this. I have seen this recipe done up on a larger wheel of brie -- the sauce just needs to be adjusted.

Baked Brie With Amaretto
14 ounces brie round
1/4 cup brown sugar
1/3 cup Amaretto
1/2 cup almonds, chopped

In a small bowl, mix together brown sugar, amaretto, and almonds.

Place brie on a microwave safe plate. Pour amaretto mixture over brie. Microwave on high for 30 second intervals until cheese is soft. (You probably need about 60 secs.) Be careful not to microwave too long! Enjoy with bread, crackers, or apples.

For AnneE from PA. A recipe of Paula Deen's show and is a little different than most brie recipes. Hope this will help for your party.
http://www.foodnetwork.com/food/recipes/
Sugie

To Sandee in West Tn:
I don't know if you'll get this in time, but please try the Splenda in your sweet potato recipe! I made them the last time my DD was home and she went back for seconds-she couldn't tell the difference. My DH is also diabetic and he loves them. I also add about a tbsp. of Sugar Twin Brown Sugar Substitute for the brown sugar look and taste, but it will work without it.
Carolyn in Ky

This may be the fudge recipe that Millie MO requested in the 12/18 newsletter, although I have another recipe that is titled Foolproof Fudge, but it uses chocolate chips instead of cocoa.
Robbie Bowling Green, IN

Hershey's Cocoa Fudge
2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.

Variations:
Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to

110 F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

High Altitude Directions:
Increase milk to 1-2/3 cups.
Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212 F. Then subtract that number from
234 F. This is the soft ball temperature for your altitude and thermometer.

These are the best--even better than any ones you can buy that I have ever eaten

Crock-Pot Peanut Clusters
Place in crock-pot in order given.
1 large jar unsalted roasted peanuts
1 large jar salted roasted peanuts
2 packages almond bark (any flavor)
1 12oz package chocolate chips (I use 2)
1 8oz pkg Bakers German sweet chocolate

Place in large crock pot and cover with lid. Set on low heat for three hours. DO NOT REMOVE LID during this time as it allows water in. Turn off heat. Let sit 15 minutes without removing lid, then stir until well-mixed. Drop from tsp onto waxed paper. Let cool.

The hardest part of making them, is the staying out of the pot while the chocolate is melting! But, I can assure you, it really is worth the time and effort.
Phyllis Knipp Baker, Mt

Good afternoon, Nancy and everyone! Nancy, you just go ahead and have a good time and don't even think about your poor readers who are yearning for more Nancyland..sob, sob.

For AnneE from PA, you wanted something to do with the brie. My favorite way is to take the wheel of brie, cut a little bit out of the top (like you're scooping out a baked potato) to make a nice hollow. In a skillet, cook some chopped mushrooms until they're quite done, and mix in a package of Boursin cheese. Let that cool a bit, until the Boursin becomes soft. Put about 1/4 cup of this mixture into the hollow you have carved out of the brie. Now, take a sheet of Pepperidge Farm pastry (which has been thawed and rolled out a bit so it's not real thick) and wrap up the stuffed brie. Bake this according to the directions on the pastry box. Can't give you exact measurements on this, just go by "feel". Obviously you don't need a lot of the filling unless you're having a crowd and are using one of the really big brie wheels like they sell at Cosco. You can even make this up ahead and bake it before serving, only let it sit for half an hour or so to "set up". YUM, enjoy.

Merry Christmas and Happy Holidays to everyone!
Kathi in Virginia

Jo Rheta's Vinegar Taffy
Ever so often in the early 1950's the Radcliffs, an aunt's in-laws, would invite some of the teenage girls over after church to spend a Sunday afternoon at their ranch. We really enjoyed those Roosevelt County, NM invites because we never knew what they had planned. One Sunday they tried to teach us how to ‘schottische’ & 'polka.' Total failure but loads of fun!! On another Sunday, they taught us how to make vinegar taffy. Mrs. Radcliff said that when she was a young lady, couples did not hold hands. Taffy pulls were quite popular because the pulling allowed the ‘touching’ of your beau or best girl’s hand. To pull taffy, take the lump (cooled just enough not to burn you) & pull it in half, leaving a connecting rope between the two lumps, and placed one half in the hand of your partner. Both of you then do the same with the lumps in your hands, trying not to: 1) get too tangled up, 2) drop any on the floor. When entangled, the boy works it back into one lump and you start over, continuing until it is too hard to pull. The pulling directions never made sense to me, but when I married and had children, it became my traditional Halloween candy. Over the years, a lot of trick or treaters enjoyed receiving this unusual candy. That was way back before it became dangerous for children to accept homemade treats.

Jo Rheta's Vinegar Taffy
2 cups sugar
1/2 cup vinegar
1/8 tsp cream of tartar
1/3 tsp salt
2 Tbsp butter

Put ingredients into a pan over low to medium heat. Stir until sugar is dissolved. Boil to the hard ball stage, stirring from time to time. Pour onto well buttered jelly roll pan. When cool enough to handle, butter your hands, & pull until it is light in color. Then pull into a rope, lay out on a buttered surface and press indentions (breaking points) at 1" intervals with a buttered knife. When cool, tap with a knife at back of your indentions to break it. Cut squares of wax paper; wrap each piece, twisting ends to seal. If 2nd end is twisted in opposite direction to the first end, wrapper unwinds when both ends are simultaneously pulled.
Hint: Don't chew this if you have fillings.
Enjoy this unusual candy for Christmas!
Jo Rheta

Nancylanders, especially those who like mincemeat pie. It's that time of year for me when the store shelves once again contain Mincemeat. This is a time tested recipe for mincemeat cookies. I'm sorry that I can't take credit for the recipe as it comes from the side of a 9 ounce box of None Such Mincemeat. I did however add 1 teaspoon of vanilla to the recipe and I leave it to you whether to use this optional ingredient.
Mr. Myron Drinkwater - Lake Forest, CA

Prize Mincemeat Cookies
1 cup shortening (I use Crisco)
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla (optional)
3 cups unsifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 (9 oz) pkg None Such Condensed Mincemeat, crumbled

Preheat oven to 375°. In a large mixer bowl, beat the shortening and sugar until fluffy. Add eggs; beat well. Add vanilla, if using and beat until well blended. Stir together the dry ingredients then gradually add to the shortening mixture. Mix well. Stir in the crumbled mincemeat, mixing well to incorporate the mincemeat throughout the dough. Drop by rounded teaspoon, 2 inches apart, onto a greased baking sheets. (I sprayed the cookie sheets with non-stick cooking spray.) Bake in the preheated oven for 8 to 10 minutes or until lightly browned. Cool. Frost if desired.

Cook's Note: Chopped walnuts could also be added at the time the mincemeat is added to the dough, if desired.

Hi Nancy, Regarding 2 Ingredient Fudge...I made 6 batches this week. For the first time had one batch that wouldn't set up. I used Pillsbury Reduced Sugar Frosting. That is the only thing different. So be warned if anyone has this type of frosting. I added more chips and some paraffin, hope it sets up.
Margaret, Tulsa

This is in answer to the Dec 17th request by Marcia in Mt. Airy, who asked for the recipe of a Chocolate cake with frosting in it...I used the recipe found in Wanda's Country Home, the Happy Cooker, she calls it:

German Chocolate Pound Cake (Icing in the Cake)
1 (18.25 oz) German Chocolate Cake Mix
1 (15 oz) can Coconut-Pecan Frosting
4 eggs
1/2 cup oil
1 cup water

Preheat oven to 350 degrees. Grease and flour 12 cup tube pan or Bundt pan). Mix all ingredients (including the icing), in mixer at medium speed 2 minutes. Pour into prepared pan and bake 55-60 minutes. Remove from oven to wire rack and allow cooling for 10 minutes. Invert on serving plate and dust with powdered sugar when cool.
NOTE: this makes a large cake, be sure to use a the 12 cup pan.

(personal notes: the first time I made this, I used a devils' food cake mix, baked it in a 10 cup tube pan and it came out just fine...this recipe was a big hit. We needed a gallon of milk to wash it down, it was sooooo rich!)
BarbieS

Hello Nancy & Gang,
Billie in FL,
Please help!! I am looking for your Cherry Bread recipe-the corrected version with the eggs>LOL!! I have the original, but I would love to make this for DH this weekend. Could you re post it. I keep a lot of your recipes and they always work for me.

Lisa in TX-keep 'em coming, girl. Have tried quite a few of yours as well and always love them.

Thanks, Nancy for all you do for us and for keeping all us "kids" in the family straight!
Mimi ^..^

Hello Nancy & Gang,
Thanks Susana for the Corn Dog Muffin and Fried Rice recipes-they sounds great!

Connie in Cincinnati-I think you and your friends are wonderful to help this family with selfless acts of kindness. Our family has been thru 2 battles with cancer and I understand how hard this must be for them. I have several recipes to share you. I will post a few at a time so I don't clog up Nancy's letters. Please let us know how they are doing and give them our prayers.

Chicken Dumpling Pie
3 c chopped cooked breast
2 cans cream of chicken soup
1 can chicken broth
15 oz mixed vegetables, drained
½ t poultry seasoning
dash of black pepper
2 c biscuit mix
8 oz sour cream
1 c milk

Preheat 350*. Mix first 6 ingredients and pour into a sprayed 13x9. Mix biscuit mix, sour cream, and milk, spoon over chicken. Bake 50-60 min or golden. Yield: 8 servings.

Hot Dogs and Chili
16 hot dogs-steamed or grilled
16 hot dog buns
6 oz corn chips-slightly crushed
15 oz chili NO beans-heated
8 oz Mexican cheese blend-shredded
1/2 c very finely diced onions
1 bag shredded lettuce

Line buns with corn chips, top with dogs, chili and remaining ingredients as desired. Serve with fries.

Lonley Clams-My nephew who was 4 then, named these several years ago, and it stuck!

12 frozen meatballs-thawed (you can use leftovers if you ever have any!)
12 jumbo pasta shells
26 oz jar marinara sauce
16 oz mozzarella cheese-shredded
1/2 c parmesan cheese
Pam

Cook pasta and drain shells well. Meanwhile, spray a 13x9 dish and pour 1/4 c sauce in the bottom of dish-spreading out evenly. Using tongs, sit shells on sauce and tuck a meatball into each. Sprinkle the inside of "clam" with parmesan. Top shells with remaining sauce, then sprinkle on cheese liberally. Spray foil with Pam, cover tightly and bake for 30-40 minutes. Serve with bread and a salad or green beans.

More to come later! Enjoy these and God Bless.
Mimi

Marcia in Mt. Airy asked for the frosting in the cake recipe(s). As Luna stated, you can use any complementary flavors to make this cake; this is the one I had in my file. Enjoy, it's delicious.
Barb in OKC

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

MIx all ingredients together, including frosting. Grease bundt pan and bake at 350 for 45-50 minutes. This cake is very moist, and so delicious.
LUNA

Do any cake and frosting mix like this, just pick complementary flavors for cake and icing.

Donna in NW Georgia, here is a recipe that uses 1/2 cup of shredded Fontina cheese. I think you could a bit more if you want. I bet you bought that big chunk of Fontina at Sam's Wholesale like I did to make this recipe and to have some left over to snack on. Unfortunately before I finished snacking, the cheese molded but this pasta recipe turned out great.

Broccoli Rabe or Spinach, White Bean, and Fontina Pasta
8 ounces whole-wheat shells, fusilli, or chiocciole
1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 (19-ounce) can cannelloni beans, rinsed
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2/3 cup toasted bread crumbs

Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.

Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).

Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired. Makes 4 servings.
Dianne in Houston

Hi Pat. We too have sauerkraut and pork for New Year's Day. But since my husband has a Ukrainian background, we have long since substituted pierogies (in butter and onions) for the mashed potatoes. Merry Christmas to all you Nancylanders out there.
Lesleigh in PA

Hello
Does anyone have any ideas on how bake scallops? Family does not like the wine tasting recipe.

Also, should you put it in the pan how would you do it?
Happy Holidays, Fran, Upstate New York

Nancy, I hope that you have a great time at your parties that you are going to. To all the people that have helped me find recipes for cookies made with a mix I want to thank them.

In the 12/18 newsletter Ty ask for Entenmann's Pineapple Cheesecake go to Yahoo and enter Entenmann's and it will come up. Then go to "The Secret Recipe Blog" and go down and on the right side of this site you will come across Cheesecake Recipes and click on this and you will come across recipe for Pineapple Cheesecake. Also they have recipe books that might have the recipe in it. Also you can go to www.cooks.com and they have recipes for Pineapple Cheesecake recipes. I have never had this item so I don't know what is in the item.

Everyone have a great day and a Merry Christmas and Happy New Year. Nancy and 4 legged associate take care and stay safe. Nancy and 4 legged associate have a Merry Christmas and Happy New Year.
Susie Indy

When I clicked on Dec. 13, 2006 for the Friendship Tea Recipe, I got the page Dec. 13, 2007. After further search, I got the archives for December, 2006 but when I clicked on that it said page could not be found. Is the Friendship Tea Recipe like spiced tea?
Jane Ann in Alabama

For over 35 years, I have prepared the same meal for New Year's Day which is pork chops smothered in sauerkraut with brown sugar on top. Cook these covered and slow for wonderful tenderness. Corn bread, onion and black eyed peas are a must. We all drink good old iced tea. Next we settle down to eat and watch the bowl games. This has always been our New Year's Day tradition and I can't think of having anything else.
Jane Ann in Alabama

Hello Nancy, its jack from Brunswick Ohio .I had just bought something new on the market. It is called a PANCAKE PUFF PAN. Well am not have very good luck with it. I have been burning anything I try to make .I have tried several levels of heat. No luck .I just wondered if any one else had bought one and had any luck. Also if any one has some good recipes for it.
Thanks Jack

Hello Nancy, Siggy and Ditto. Also, the rest of Nancyland. Just wishing all a very Merry CHRISTMAS and a 2008 filled with lots of happiness, good health and prosperity.
Barb - La Porte, IN

Hi Nancy.  First of all I want to wish you Merry Christmas and all of the Nancylanders as well.  For some reason I stopped getting my newsletter which was coming every day to my email account so beings I have 5 email accounts I just signed up in another one and now am getting the newsletters daily except for the days that you don't send them.  Anyway this is for Bev from Bay City, Michigan, I believe the newsletter was Dec. 13th.  She was looking for Danncy Vanilla from Mexico.  My husband and I are going there in January, I get the Poso brand which is only $.59 cents a pint and we love it.  They have a light color one and a dark one.  It is pure vanilla.  Some of the wording on it says Saborizante Natural De Vainilla which is in Spanish I guess but it is pure and it is a natural vanilla.  If you want I could check on the brand that you want (Danncy) to see if they have it and if they do I will gladly pick it up for you.  We will be staying in Yuma, Ar. for one month and will probably be going into Mexico (Los Algondolas), I know that is misspelled, at least 3 times or so, so if you are interested let me know through Nancy's Newsletter and I will gladly pick you up some if I can find the brand that you want. 
Linda in Grass Valley

Butter Pecan Cake
1 box Butter Pecan Cake Mix (Betty Crocker)
1 cup water
1/2 cup vegetable oil
4 eggs
1 can Coconut Pecan frosting Duncan Hines

Mix everything together. Spray tube or Bundt pan with Pam and pour the mixture in. May coat side with confectioner's sugar and chopped pecans. Bake at 350 degrees for approximately 50 minutes until done; do the toothpick test. Let cool when done for about 10 minutes before removing from pan.
Kathy, GA

Finger Sandwich Fillings

Egg Salad
Boil 6 eggs or more depending on the amount of filling you will need. Cool eggs in cold water. Shell and mash eggs. Add salt, 2 tablespoons mayonnaise (or more) and 2 tablespoons sweet pickle juice. Mix well.

Minced Ham
1 lb. minced ham, ground
3 tbsp. sweet pickle relish
4 tbsp. (or more) Miracle Whip

Chicken Salad
Boil 4 chicken breasts or chicken parts until tender. Cool. Take meat off bones and grind. Add broth from chicken and add 1 teaspoon nutmeg. Make a soft mixture that is spreadable.

Tortilla Pinwheels (Finger Food)
8 oz. softened cream cheese
8 oz. sour cream
4 oz. can diced green chilies, drained
1 c. shredded Cheddar cheese
1/2 c. chopped onion
Garlic and seasoned salt, to taste
5 (10 inch) flour tortillas

Mix all filling ingredients together. Spread evenly over tortillas. Roll up individually and cover tightly with plastic wrap. Refrigerate several hours. Unwrap. Cut in 1/2 inch slices. Lay flat on plate leaving space in center for small bowl of salsa. Makes about 50 pinwheels.
Linda

Nancy, this request was in 12/17 issue with no name. Brenda/Alabama
Source: www.Vegsource.com

Russian Tea
1 cup instant tea
2 cups Tang
1 tsp ground cinnamon
1 tsp ground cloves
1 & 1/2 cups sugar
1 pkg Wyler's lemonade mix
1 & 1/2 cups sugar

Mix all ingredients well. Store in an airtight jar. For Tea: Mix 1 Tbs of mixture with 8 oz hot water. Adjust amounts to taste

Debbie/Michigan wanted the kitty litter cake and flower pot recipes here is a site to get both.
www.disboards.com/archive/index.php/t-1001962.html
Brenda/Ala

I just made this for my husbands office party. It was such a huge hit. There was nothing left, I had made a huge batch! So, needless to say this recipe is very TNT. (I tripled the ingredients for about 5+ cups of dip). Really good!
Dawn - Cape Cod, MA

Caramelized Onion Dip
3 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil (I used a little less than that)
1/2 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 TB of sugar
4 ounces cream cheese, at room temperature
3/4 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have a little more than 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low, add the sugar, stir, then cook for 20 more minutes, stirring occasionally until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Makes about a little over 1-1/2 cups of dip. Serve with potato chips or those Club cracker sticks went great with this, and pretzel rods.

Thanks to all for your help where I can find peppermint oil. Have a great Christmas and wonderful New Year
Mary Ann upstate N Y

Tamale Dip
1 can chili (14-1/2 ounce)
1 tbsp. chili powder
1 lb. Velveeta cheese
1 sm. can Rotel tomatoes with chilies
8 tamales

Warm chili, add chili powder, cheese. Heat until cheese is melted. Add remaining ingredients. Serve warm.  Serve with tortilla chips.
Karen in TX

Pecan Log
2 tsp. butter, softened
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1 lb. powdered sugar, sifted (4-1/2 c.)
1 (14 oz.) pkg. vanilla caramels
1/4 c. milk
3 c. chopped pecans

In small mixing bowl beat butter, marshmallow cream and vanilla on low speed. Beat in about 1/2 cup powdered sugar to make a stiff mix. Turn on clean surface and knead. Wrap in wax paper and chill about 2 hours.

2nd Step
In the top of double broiler, mix caramels and milk. Place over pan of water. Heat until caramels are melted, stirring occasionally. Cool slightly. Form cream mixture into 4 to 6 inch logs. Spread chopped nuts on wax paper. With a knife spread caramel on one side of log. Turn over and spread uncovered side. Roll in pecans.

Cheese Log
1/2 c. candied pineapples and cherries
1/2 c. pecans (chopped)
4 oz. cream cheese (room temp.)
1 c. powdered sugar

Mix all ingredients well. Divide into 3 rolls. Roll in nuts. Wrap in freezer wrap and chill overnight. Serve in logs with crackers or slice and serve on party breads.
Bill

Good morning Nancy, This is in answer to AnneE from Pa. in the 12/8/07 newsletter asking for a holiday brie appetizer recipe. The following recipe was given to me by a caterer who uses this spread for nice parties. It is very good! I have made it a few times. Brie can be expensive, especially the good brand! All of these recipes are very good! Take care! Have a wonderful Christmas! Chris in NM

Brie Spread – T & T
1 wheel good name brand Brie
honey
crushed pecans

Peel the wrapping off of the cheese wheel. You may leave the “white” on, it won’t hurt and can be eaten. Spread honey over brie, then sprinkle nuts over the honey. Either heat in warm oven or microwave to soften the cheese and honey. Serve with slices of French bread or cracker.
www.nancyskitchen.com
Chris in NM

Also: Hot Brie Dip T & T
Makes 2 cups

1/2 c. Italian shredded cheese
4 oz. cream cheese
1/2 oz. creamy Brie
1/2 c. sour cream
1/4 tsp. crushed garlic
6 oz. chopped artichokes
1 med. onion, chopped fine
few shakes chives
1/2 tsp. white wine Wooster sauce
3 Tbl. Sherry
1 – 4 oz. can tiny shrimp or crab (optional)
bread bowl

Sauté onion and garlic in butter till soft and golden. Add remaining ingredients till cheese soften and blend. Hollow out middle of bread bowl and fill with mixture. Wrap in foil and bake in oven till bubbly, about 20 to 30 minutes. Dust with paprika. Serve hot with bread pieces or crackers.
Chris in NM

And: Easy Baked Brie
1 wheel of Brie (size may vary)
1 tube of refrigerated crescent roll dough

variations:
approx 4 Tblsp seedless raspberry jam
OR
approx 4 Tblsp honey and 2-3 Tblsp candied pecans

On a nonstick cookie sheet push together the edges of the crescent dough so that it forms one solid piece. You can attempt to make it into a round shape but I find it is just as easy to leave it in a large rectangle. Place the round of brie in the middle and top with jam or honey/pecans. Gather the edges of the dough around the wheel and pinch together on top so that wheel is encased completely. Bake according to crescent roll directions, if Brie was taken straight out of the fridge it will probably need a bit longer to warm through to the center. If possible you might want to take the Brie out a little bit before making it to allow the chill to come off. Serves 2-4 as a dinner with a nice salad. Or 8 as an appetizer. recipe adapted from my Mom who saw it on Paula Dean's Home Cooking
http://www.recipe-recipes-message-board.com/
Chris in NM

Candied Brie with Apple Wedges
One (4-inch) round brie cheese
1 tablespoon unsalted butter
2 tablespoons packed light brown sugar
Juice of 1/2 lemon
1 large tart apple, such as Granny Smith, cut into about 12 wedges
5 pecan halves

Preheat the oven to 275 degrees F.
Place the brie on a baking sheet. Bake for about 15 minutes, or until softened and warm. Meanwhile, melt the butter in a small nonstick saucepan over medium heat. Reduce the heat to medium-low; add the brown sugar and stir occasionally until melted. Make acidulated water by mixing the lemon juice into a small bowl of water. Dip the apple wedges into the water. Place the warm cheese in a small serving bowl or on a small plate. Drizzle with the warm sauce. Garnish with the pecans in a pinwheel formation. Surround the cheese with the apple wedges.
http://www.recipe-recipes-message-board.com/
Chris in NM

No recipes, just want to pop in and wish Nancy and all the wonderful Nancylanders a very Merry Christmas and Happy, Healthy New Year.
Harriet/AZ

Thanks everyone for the chocolate drop fudge recipe, Merry Christmas and Happy New year to everyone in the group.
lindah Texas

I have a question for the person who wrote in about a "low-sugar" frosting that could be used when making the 2-ingredient fudge. I would like to know the brand, store, etc. where I might be able to find it. I teach a class at the Senior Center in Grand Prairie and used the fudge recipe as one of my classes. One of the ladies is diabetic and very conscious about the amount of sugar she uses. I told her I would check and see if someone could tell me about the frosting. Thank you, Zelda in Kemp, TX

Nancy, someone (there was no name) requested a "recipe for cornbread like patties in the skillet." My mother made these for us when I was a child, and I've made them for 40 years. I simply make my normal recipe for cornbread and cook them exactly like pancakes, putting about 1/4 cup batter on a lightly-greased griddle for each one. If you are cooking on a small griddle or in a skillet and have to do several batches, you might want to thin down the batter with a little milk about half way through the cooking process.

If you need a cornbread recipe, mine is very easy:

Cornbread
1 c cornmeal
1 c flour
1 Tables baking powder
1/4 c. sugar
1 tsp salt
1 cup milk
1/3 cup vegetable oil
2 eggs

Mix dry ingredients together with a whisk. Beat egg slightly and add to dry mixture (do not stir yet). Add oil and milk and then stir with whisk until mixture is smooth (no need to get out the mixer.) If I cook this in the oven, I pour it in a preheated cast-iron pan which contains a little (1-2 tablespoons) hot oil and bake at 400 for about 25 minutes. Enjoy.

I hope everyone has a Merry Christmas and a Happy New Year. We've got power again after eight days, so my lights and heat are my Christmas present this year.
Doris in Oklahoma City

Someone in the Dec. 17th (they didn't give their name) wanted a recipe for cornbread like patties. This recipe is from a "Jiffy" Corn Muffin Mix. This is an 8.5 oz. box of corn muffin mix that you add egg and milk to.

Corn Pancakes or Waffles
10-12 Pancakes or three 7" waffles

1 package Jiffy Corn Muffin Mix
1 egg
2 tablespoons shortening(like Crisco or could use butter)
3/4 cup milk

Preheat griddle or waffle iron(I just use a skillet). Grease lightly(I use Pam). Blend all ingredients. Batter will be slightly lumpy. Cook on hot griddle or waffle iron. Griddle is hot when a few drops of water "dance" on surface. For pancakes, turn when bubbles appear on surface of the pancake and edges begin to dry.

You can find "Jiffy" mixes in the baking aisle of the store with other corn bread mixes. If you cannot find that brand, try looking on what brands you have. They might have instructions on them.
Hope this helps.
Carolyn in Ky

Hi Nancy and all you great cooks out there. In answer to the lady looking for a cornbread pattie made in a skillet, my mother use to make these and she called them scalded fried cornbread. She would put as much cornmeal as she wanted in a bowl and add salt to this and then pour boiling water over it, stir all together. You want it thick enough to make patties, so easy on the water. I use yellow cornmeal that comes in a box and fry them in bacon grease or oil. When my kids were small they could eat these as fast as I could make them.

To Sandy in Blue Springs Missouri.

Thank you Sandy for the walk down memory lane. Your grandmother sounds like my special granny. I just got lost in your email, I had to read it twice. I'm going to try your recipe for the grease bread, I'm sure I will like it and I will need some pinto beans and onion to go with mine.
Everyone have wonderful holidays.

Nancy, I'm thinking of you and Bud.
Sharyn in Oh

For Sherrill in San Antonio, Dec. 16th and Fran in Fl, Dec. 17th.:

Pineapple Sprite Cake
1 box pineapple cake mix
1 box instant vanilla or lemon pudding
3/4 cup cooking oil
10 ounces Sprite
6 eggs
1- 1/2 cups sugar
11 ounces can crushed pineapple
3/4 stick margarine
2 tablespoons flour
1 cup coconut (optional)

In a large mixing bowl, combine the cake mix, pudding mix, oil and Sprite and mix well. Add 4 eggs one at a time, beating well after each addition. Pour into a 9x13 inch pan and bake at 350 degrees for 30 to 40 minutes. Make a topping by combining the sugar, remaining eggs, undrained pineapple, margarine and flour. Cook until thick, stirring constantly. Stir in the coconut and spread on the hot cake
Enjoy. Carolyn in Ky.

Hi Nancy, Ditto, Siggy & Family -
This is a corn pudding recipe that my family loves. It is TNT and easy:

Corn Pudding
1 can corn (I use small bag of frozen corn)
1 tsp salt
2 T salt
2 eggs, beaten
2 T sugar
1 1/4 c milk

Mix all ingredients and put in a buttered 8" x 8" baking dish. Put pieces of butter over the top. Bake at 350 for 50 minutes. Serves 4-6

Wishing Nancy, Furry Children and our wonderful family Merry Christmas.
eb in Texas

Hi Nancy and all Nancylanders,
Want to take a minute to wish each and everyone a very Merry Christmas and a Happy New Year. No recipes today but just a little story about my "big" kitty. As you all know he weighs 16 pds. Now he finds me where ever I am in the house after lunch and pats me on the leg to get my attention. I found out quite by accident that he wants me to sit in my rocker so he can jump
in my lap and go to sleep while I rock him!!! Don't these animals always amaze us.
Dianne in Wisconsin