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.

Onion Blossom Maker
The Onion Blossom Maker is perfect for slicing onions but it works just as well on apples, oranges, tomatoes, bell peppers, and even boiled eggs. **

Creamy Salad Dressing
1/2 cup mayo
1/3 cup milk
2 tsp. apple cider vinegar
1-1/2 tbsp. Watkins Garlic & Dill Snack and Dip Mix

Whisk together until smooth. Makes about 1 cup.
Also, try the same recipe using Garden Vegetable, Cucumber & Dill, Salsa & Sour Cream, or Tomato & Horseradish.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
call toll free:888-965-7070 EST

Last week for Watkins Soup Bases to be on sale!! Do you have the soup base recipe sheet? **

It is a joy to get up each day and compile this newsletter. I feel so fortune that so many members want share their recipes with each other.  I am not the one that makes the newsletter.  It is all our family (members) sending in their TNT recipes, messages and replies that make the newsletter.  Thank you so much for allowing me to share our newsletter with you 6 times a week.

Since my return from Arizona much work has been done on the Alphabetical Index to the August Recipes.  Every day lots of new recipes from the August newsletter have been added.  If the new recipes do not show up on your computer hold the F5 key and press the Enter key at the same time.  It will completely refresh the screen and show any new additions to the page.
Nancy Rogers

Thank you Cheryl, Charolotte for the brine info. That is not the one (your right) that I was talking about but this works. I thought it was water, sugar and salt. Thank you again.
Nancy love your site Your Rock.
Jana in Calif

To Eva in Texas --
The movie you are talking about is "It's a Good Life." They gave a loaf of bread, a bottle of wine, and a pound (box) of salt.."

A loaf of bread, so that they might never know hunger,
A box of salt so that life would always have flavor, and
A bottle of wine, so that prosperity would reign in their home forever.

Sandy H in Blue Springs, MO

Woven Here is a basket of wishes for you
For your life together throughout the years to come

Bread - so you may never go hungry

Wine - so that your new home and everything
That goes in it will always be joyous

Sugar - to symbolize the hope for a sweet life

Candle- so you will always have light

Salt - for the superstitious. Place a pinch of
Salt at each doorway and window to keep
Out the pesky faeries from coming in and
Messing up the house.

May you have all the blessing and happiness that you both deserve.
Barb

Hi, Nancy,
I just joined your yahoo group, but for some reason I am unable to post messages to the group. I had a recipe years ago that I got from an Ohio Farmer magazine. It was for mock ham loaf, and used a mixture of ground bologna and ground beef. It was very good, but unfortunately I lost it, and I would really like to have it again. Can you or any of the group members help? Thanks a million,
Cindy

Here is the link to respond to messages

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.

Sweet Spice Spaghetti Sauce
4 slices bacon, chopped
1 lb lean ground beef
4 medium-sized onions, chopped
1 cup finely chopped celery
2 cloves garlic, minced or pressed
2 tbsp minced parsley
3 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
2 tbsp red wine vinegar
Spice blend

In 5-6 qt pan, over medium-high heat, stir bacon and beef frequently, about 10 minutes. Drain off fat. Add vegetables and spice blend. Stir often until onions are limp, about 20 minutes. Add tomato sauce, tomato paste and vinegar. Simmer, uncovered, until reduced to 2 qt, about 1 hour. If made ahead, cover and chill up to 5 days; reheat to use.

Spice blend:
1 tbsp firmly packed brown sugar
1/2 tsp each: ground cinnamon, oregano leaves, pepper, rubbed sage and thyme leaves
1/4 tsp each: ground cloves and nutmeg.
Makes enough sauce for 1 lb cooked spaghetti.

NOTE: I usually omit the bacon and if I use it I cook it separately and crumble it into the sauce.

For the lady needing finger foods, try stuffing celery with tuna salad, peanut butter or cream cheese blended with a little of your favorite salad dressing.
grannym IL

Alice Jean, thanks for sharing the casserole recipe. I plan on fix it this evening. Any recipes for diabetics would be greatly appreciated.

Trish in FL, are you a member of Nancy's Message Board?
http://whatscookin.proboards4.com

I like the Whipped Fruit recipe the you sent in. I have recipes to share that our morning WW meeting members bring in as well as viewing other recipes that you have. I know Nancy can not post copyrighted WW recipes in the newsletter but thru the Message Board you and I could discuss recipes. Maybe not the copy righted ones though. Even our WW leader shares her recipes with us.

By the way, the Message Board is great!
Sherrillm in San Antonio

To Duffy,
To keep your Macaroni salad moist, add half the mayonnaise when you make the macaroni salad, then add half just before you serve it.
V in OK

Easy Cheese Soufflé
1/3 c. cream or milk
1/4 c. Parmesan cheese
3 oz. cream cheese, soft and cubed
4 oz. sharp Cheddar, cubed
3 oz. Swiss, soft and cubed
1/2 tsp. dry mustard

Preheat oven to 350 degrees. Butter a 1 quart soufflé dish, dust with Parmesan cheese. Place all ingredients in blender or medium speed for 30 seconds. Turn on high 15 seconds then carefully pour into pan. Bake 25-30 minutes. Good cold next day, too.
Tona in Bama

I am looking for a good Swiss steak recipe. Anyone have a TNT they would like to share?
Thanks! Linda in Moline

Hi Nancy
Can you tell me where the recipes for July are posted. It seems to go from June to August.
Thanks, Rosemary

Comment
I was out of town for three months to be with my sister-in-law after my brother died. July's have not been done yet. July will be done when the August section is done. Many recipes were added to the August Alphabetical Index today. To refresh the list hold down the F5 key and the ENTER key at the same time.
Nancy Rogers

Chicken marinade for Susie. I'm not sure if I saw this idea on this recipe exchange site or if it's from another source, but I marinade chicken in Italian Dressing for several hours and then broil it. It is moist and delicious. I go back to teaching in September so I plan on making a large quantity and then cutting it in slices and freezing them, so that I will have cooked chicken for various dishes such as tacos, fajitas, hot sandwiches, and anything else I want to use cooked chicken in.
Nancy in Ottawa

Here is a good tuna casserole. If I make it for company I use the full fat ingredients, but for us I use fat free shredded cheddar, fat free mayonnaise and milk, Campbell's Healthy Request Cream of Celery Soup, and leave out the salt. Leftovers heat well in the microwave. I like that it has no peas in it.

Tuna Casserole
6 oz. noodles, boiled and drained
1 can tuna
1/2 c. mayonnaise
1/2 c. chopped celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/2 c. chopped pimiento
1 t. salt
1 can Cream of Celery soup
1/2 c. milk
1 c. (4 oz.) shredded cheddar cheese
1/2. c. slivered almonds, toasted

Heat together everything but the noodles and nuts. Then stir in the noodles, and put into a casserole dish--I use a 7' by 11' dish. Sprinkle the nuts on top. Bake at 425 degrees for about 20 minutes, or at 350 for longer.
Dorothy from WA

Mushroom Casserole
1 1/2 lbs. mushrooms sliced
1/4 C. butter
1/4 C. flour
2 C. milk
salt and pepper to taste
1 T. fresh parsley chopped
2 C. seasoned croutons
paprika

Melt 1 T. butter in a skillet. add mushrooms and saute until mushrooms are tender and beginning to brown. Remove mushrooms from the skillet. Add remaining butter to the skillet and melt. Stir in flour. Add milk. Stir until mixture is smooth and begins to slightly thicken.

Place 1/2 of the croutons in a buttered casserole dish. Top with half of the mushrooms. Pour 1/2 cream sauce over mushrooms. Repeat the layers and sprinkle with paprika. Bake at 375 for 25 minutes.

Selecting Mushrooms:
Look for a fresh, smooth appearance, free from blemishes and with a dry surface.
Tona in Bama

HI to Nancy and all the great cooks out there.. Am looking for a recipe for Teriyaki sauce.. One from scratch.. Thanks Nancy for all the hard work and time that you put into the Recipe Exchange newsletter.. It is my favorite mail !!!
Donna from Oregon

Hello Nancy and members;
I have an abundance of pears and I'm looking for a recipe for Pear Ambrosia. I just know some one out there can help. I love this newsletter, and appreciate the work you put into it. Thanks.
VC in SW Ga.

This is such a wonderful newsletter. I feel like I know you and your cats and the other readers and contributors. Thank you for your efforts. It amazes me that Ditto knew how to pad his "new bed" and where to find the padding! Here is a link for readers who have been asking what to do with an abundance of tomatoes:

www.nytimes.com/2007/08/22/dining/22appe.html

I have tried the recipe for the instant tomato soup with ricotta. It is very easy and very good. Unfortunately, I didn't have an abundance of tomatoes but instead went to Kroger and bought some vine-ripened.
Dianne in Houston

Comment
Ditto's way of thinking is what is his is his and what is Nancy's is his too. Ditto knows where everything is in the linen closet and most other closets. He isn't very neat when he goes through my linen closet, however. He has special towels he wants on his beds and sleeping areas. If I don't do it his way he drags all of the wash cloths out and hand towels out in the middle of the floor and finds just the one he was looking for. It would be much nicer if he returned the towels to their tidy place. I throw towels over where Ditto and Siggy like to sleep. It is much easier to wash a towel once a week than try and get the all hair out of the furniture. Ditto (and Siggy) want the same towel back where it was after it is washed.

Ditto has several little fleece blankets he is fond of as well. When I wash them he watches the washer and dryer until the come out. He wants to make sure where his favorite blankets are and they are returned to where they are suupose to be. He gets a bit impatient with me sometimes when I don't complete the task in a timely manner.
Nancy Rogers

Hi Nancy
Glad to hear you made it home safe and sound. I love your letter and look forward to reading it everyday. I want to thank everyone for all the peach cobbler recipes. I have a favorite recipe I would like to share with the recipe family. This are good for picnics, parties , and just for family dinners. Sweet and Sour Meatballs. We just love them.

Sweet and Sour Meatballs
2 cups brown sugar
1/2 cup vinegar
2 teaspoons mustand
2 teaspoons salt
1 cup water
1/2 cup ketchup

Combine above ingredients and bring to boil on stove.
Add cornstarch to thicken, Add 12 oz pineapple chunks and simmer for about 4 minutes. Add Meatballs ( I use already made meatballs I get at Sam's club, but you may make your own} Simmer for 15 minutes and ENJOY.
Thanks again Joyce PA

Re: August 25th newsletter

Dear Tona,
Thanks again, for all your wonderful TNT recipes. I just wanted you to know that the lemon ice cream recipe left Illinois and went out to New York, with my son & daughter-in-law, when they went to meet our new great-grandson. It was as big a hit there, as it has been here. And, the cookies went great with it! Thanks again!
Phyllis in Bethalto

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.

Good morning Nancy, I am responding to Jan in LO, MO in the Aug. 25th newsletter, who was looking for the Lemon Bars made with angel food cake. Yes, you did publish it/them recently.

I sent in the 2 that I make and had sent in to the newsletter on Aug. 8th and the link at the bottom of all newsletters!)

This link is for all recipes for dishes made with angel food mixes. I believe I posted the recipes originally in an early July newsletter.

By the way, if readers are indeed looking for a recipe posted in a newsletter, just go to the newsletter archive page, there is a search area near the top of the page to look for them! That’s what I did to get the most recent date.

Take care! Chris in NM

Nancy, This is one that all the ladies have to try,
My niece makes this with lamb shanks, but you can use shorts ribs, pork, chicken, meatloaf, whatever meat you like.

In a slow cooker put your meat. In a bowl, mix, one can of tomato soup, one jar of brown gravy,1/4 cup , I use a 1/2 cup of duck sauce, and a 1/4 again I use 1/2 cup of barbecue sauce, if you think it needs more juice adds a can of water , use the tomatoes soup can. Mix and put over meat, cook on slow for about 6 hours. You will have the best brown gravy you have ever had, and people will ask you what did you do. You will love this. Marlene from Fl.

For Sue in FL who wanted to know what to substitute for taco seasoning. Why not make your own? Here is what I use, it is a combination of 3 recipes that I found on the Internet.

I think it tastes like store bought only without the salt and MSG.

Substitute for Taco Seasoning
1 Tbsp Cumin
2 tsp bouillon any flavor you want, I use chicken or beef
2 Tbsp cornstarch
you can use up to 7 Tbsp of minced dried onion
1 Tbsp Garlic granules or powder if you can't find granules or you could even use the dried minced kind
1 tsp oregano
3 Tbsp Chili powder more or less depends on how spicy you want it
2 tsp Paprika
if you would like it really spicy you can use up to 3 tsp of crushed red pepper flakes
If you can have salt, add any amount up to 2 Tbsp

Mix everything together and store in a used and cleaned spice jar or other small jar. Use 2 Tbsp of mix per 1 packet. If it's not seasoned enough for your tastes, next time add more seasoning.
Nancyb

Ditto to Lynette in N.Y. on her comments about bread mixes from Prepared Pantry. I am missing the directions to my bread maker, but I followed the package instructions. The bread is absolutely delicious!! Thanks to Dennis for some great offers.

Also thanks to Nancy for all the time and energy spent on what really makes my day. God bless you for your sacrificial giving of yourself.
Linda from Bayou Country Louisiana

Hi Nancy...in this day and age of less than stellar customer service, I want to tell you and all the other members what a pleasure it was to do business with the Prepared Pantry. I got to know about Prepared Pantry through your newsletters, and by signing up for their e-mails.

They had a good special the other day on pancake mixes w/ a free bottle of syrup, so I decided to place a couple of orders and send them to my kids. I called and talked to Dennis and did my order over the phone since my webtv isn't compatible with their entire site. I inquired about a recipe that was on the web site for a Lemon Sauce for one of the pancake mixes and asked if it was included with the package. Dennis said it wasn't but that he would be happy to print out a couple copies and include it with the orders. such a nice thing to do and I appreciated it very much. It was a pleasure doing business with them, and it definitely won't be the last time. Sorry this is so long, but I just wanted every one to know what nice people they are.
Barb in San Diego

Comment
Dennis and his wife are really nice. When I am home I talk with Dennis once or twice a week. Not only are they nice people but their product is superior. Every bread, cookie, and cake mix and dessert mix comes out perfect. (The bread comes out perfect if I remember to have the water at 80 degrees. I goofed once and learned my lesson.) Dennis has not only bread, cake, cookie and other mixes but has sections on his site that are so informative. His Baker's Library and Information Centers are filled with information. Here are some of the ones on his site. Dennis has the ability to write and put online some of the useful information on cooking I have found. I looked a minute ago and found these our family (members) might find useful (and are free).

The Bread Baking Center
The Cookie Center
The Decorating Center
The Pancake Center
The Scone & Muffin Center
The Strawberry Center
The Baking with Kids Center
The Busy Moms Center
The Breakfast Center
The Holiday Center
The Pizza & Calzone Center
The Smoothie Center
The Angel Food Cake Center
The Cream Pie Center
The Aebleskiver Center
The Omelet Center

How to Articles
Free Baking Book
Free Baking Lessons
Manuals, Guides, and Handbooks

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.

A great big thank you to everyone who submitted recipes for my son, about to be Mr. Mom while my DIL goes back to school. There were so many I went out and bought some more recipe cards! lol
As part of my thanks, here are two of the recipes from my files that are included in this project. The Sour Cream Enchiladas I have been making for probably 25 years. They are a stand by for quick dinner, for unexpected company and to make ahead and refrigerate for up to three days before baking. The Hot Diggety dog casserole was given to me a very long time ago by a family in Boise, Id. It was a huge hit with my boys growing up, and again, is quick and inexpensive.
Thanks again for all your recipes!

Sour Cream Enchiladas
12 enchilada si ze, about six inch, corn tortillas
16 oz shredded cheese, either cheddar or Mexican blend
1 medium onoin, sliced thinly or roughly chopped
1 small flat can of sliced ripe olives drained
1 large can of enchilada sauce, your choice, mild or medium

In a 9x13 baking pan, pour a little of the sauce. Lay two tortillas flat, side by side in bottom. Sprinkle with cheese, olives and onion. Repeat layers, using six tortillas per stack, and ending with some onion, chese and olives on top. Pour the remainder of the enchilada sauce over the stacks, cover and bake at 425 for about 25 minutes. Remove cover and bake an additional 10 minutes. To serve, cut stacks in pie shaped wedges, and spoon sour cream over each serving.
Serves four to six.
This can also be dressed up with avocado, guacamole, or fresh salsa. Reheats well, too

Hot Diggety Dog Casserole
In a large frying pan, sauté a minced clove of garlic in 2 Tb butter. Add 1 1/2 lbs hot dogs, sliced into rounds, and brown lightly. Stir in 16 oz tomato sauce, ground black pepper, and 1 tsp sugar. Simmer.
Cook and drain 7 or 8 oz medium egg noodles.
Beat together an 8 oz package of softened cream cheese, 3/4 cup sour cream, and 5 or 6 green onions, thinly sliced.

Put drained noodles in a buttered 9 x 13 baking pan. Spoon the cheese mixture in a well in the center of the noodles. Pour the hot dog/tomato mixture over all. Top with 3/4 cup grated sharp cheese. Bake uncovered at 350 for 30 minutes.
Serves 6 to 8

Lois, Kingston WA

For Nina in TN in August 25 newsletter who wants a lighter bread. It seems to me that one half cup of sugar is an awful lot of sugar for 3 cups of flour. I only use 1 teaspoon of sugar to 3 cups of flour. Could that be the problem with your dense bread? Also, the water should only be lukewarm, and 5 minutes of kneading should be long enough.
Frances in Wesley Chapel, FL

And for Linda in WV in same letter, this recipe for meringue holds up very well. It is from Ann Landers recipe for Lemon Meringue pie. And although it is very different from most recipes, it is definitely a TNT recipe.

Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes, or until top is lightly browned.
Frances in Wesley Chapel, FL

Does anyone have any recipes using Tahinni? (sesame seed paste) I bought a large jar to make hummus, but it only took 1 tablespoon! Any ideas would be appreciated.
Thanks, Kotton in MN

Nancy, glad you and the kiddos are home safely. And as always this letter is just the BEST!

Your mentioning the kitty in the grill made me think of a friend who many long years ago had emptied her grocery sacks (the paper kind), and one was just lying in the floor. When I walked in her kitchen she laughed and said, "I'm not a bad housekeeper, just look inside." Her kitty was lying on his back and sound asleep! She would not move the sack until he climbed out, and he had been in the sack or swatting the sack all day long! HA!

I have a question. Do I remember correctly that we cannot post Pampered Chef recipes in here even if we give them credit? I went to a party today and the main dish used Ramen noodles. I would love to post it, but I don't want to cause a problem for you or anyone else.

Thanks for all you do!
Sandi Hutson from Jasper, Texas

Comment
Pamper Chef recipes are copyrighted and I can't post them to the newsletter or site. They requested in writing that I remove any recipes and did not want me to post links to their site as well.

Siggy claims all the paper grocery sacks and bags. When my cat Annie was alive she also claimed the paper sacks. Their favorite was the ones that had handles on them from Braums. One time Annie went into a paper sack with  handles and fell asleep. When she woke up Siggy was sitting on the handles of the sack and Annie couldn't get out. You could see her trying every way she could to get out of the bag but Siggy didn't move. After that all paper sacks were Siggy's and she didn't take claim to any of them.

Siggy's and Annie's page is (Life and Times of Sigmund Freud Kitty (Told in his own words)
Nancy Rogers

Trish in Fl please keep the recipes with Weight Watchers" points coming.
thanks, lindah Texas

* Weight Watcher recipes are copyrighted and may not be posted to this site or newsletter. Non copyrighted recipes that have nutritional points and have the pointed calculated using a Weight Watcher calculator may be posted.

Hi Nancy:
If you want to keep celery from going limp, just place it in a plastic container that you have added a couple of inches of water. Leave the whole bunch together, just break off a stalk as you need it, change the water once a week and the celery will last for weeks in the refrigerator. I was always throwing away celery before I would use one stalk. Then I read this hint in a magazine and I am thrilled to always have it available now, just crisp and ready to use.
Camille, Commack, NY

Hi Nancy and four legged associates,

In your August 19, 2007 recipe exchange newsletter, Wanda/CT asked for a Health Bread. I have made this one a lot, but it is supose to be made in your crock-pot in the special Bread n Cake bake pan. I have no idea how it would come out in the oven or bread machine, but here it is anyway.
Rose Marie, in Freeborn, Mn.

Health Bread
1 pkg. active dry yeast
1/4 cup warm water
1 cup rolled oats
1 tsp. salt
2 Tlbs. vegetable oil
1 egg
1/4 cup brown sugar (packed)
1/4 cup wheat germ
1/2 cup rye flour
1 cup whole wheat flour
1-1/4 to 1-1/2 cups unbleached all-purpose flour

Dissolve yeast in warm water. In large bowl, pour scalded milk over rolled oats; cool. Add salt, oil, egg, brown sugar, wheat germ, rye flour and whole wheat flour. Stir in yeast mixture. Beat with an electric mixer for 2 minutes. Stir in enough unbleached flour to form a stiff dough or until dough leaves the side of the bowl. Place dough in well-greased Bread 'n Cake Bake pan; cover. Place pan in Crock-pot. Cover and bake on high setting for 2 to 2 1/2 hours or until edges are browned. Remove pan and uncover. Let stand 5 minutes. Unmold and serve warm. Makes 1 loaf (for 3 1/2- or 5 quart Crock-pot).

This is for Becky in Mag Town AK

One of my favorites - I even get asked to make this for weddings

Chicken Salad
boiled chicken breasts (4) chopped
sweet pickle and dill pickle relish (1/2-small jar each)
dill weed - 1/8-tspn
Mayo, as needed
chopped boiled eggs (4)
Lowrey seasoned salt (to taste)
ground mustard (two pinches)
Susana in Louisiana

Hi, this is for Lynette in Houston. She asked for a recipe for Orange Sherbet : 1 six pack of orange crush soda, 1 can Eagle Brand milk, small can of crushed pineapple. Stir and freeze. It's really good. Hope you like it. Bless you Nancy for all the work you do, and Howdy from Texas to al you gals and guys, your wonderful !
Evelyn S. Texas Hill Country

=

A friend gave me a recipe for Yummy Cake and it was good. I took it and changed it up a little and my husband really liked it as well as some of my friends.

Ooey Gooey Chocolate Chewie
Preheat oven to 350 degrees. Grease a 9x13 baking dish or pan.

1 box German Chocolate cake mix ( be creative and use different flavors)
1/2 cup vegetable oil
2 eggs
2 Tbsps. water
1 (12 oz) bag of milk chocolate chips (divided)
1 to 1 1/2 cups mini-marshmallows
1/2 cup chopped walnuts

Mix cake mix, vegetable oil, eggs, and water together. Stir in 3/4 cup milk chocolate chips and the mini- marshmallows. Mix well. Pour into greased pan and bake for 25-30 minutes. Check with toothpick. As soon as you remove it from the oven, pour the remainder of the milk chocolate chips over the top. When melted, spread them over the top. Sprinkle the walnuts over this.

This is a type of brownie. Some variations that my recipe class at the Senior Center in Grand Prairie, TX, came up with the following: white cake, yellow cake, or cherry cake mix with the milk chocolate chips and then strawberry with white chocolate chips.
Zelda in Kemp, TX

Pecan Sticky Buns
1/2 c. brown sugar
1/2 c. dark corn syrup
1/4 c. butter
3/4 c. pecan halves
1 (1 lb.) loaf frozen dough, thawed at room temperature
1/4 c. sugar with 1 tsp. cinnamon

In heavy 10 inch skillet, bring brown sugar, corn syrup, and butter to a boil over medium heat (stir constantly). Reduce heat, simmer 1 minute, and remove. Cool slightly. Arrange pecan halves in bottom of skillet. On lightly floured surface, roll dough to 16 x 12 inch rectangle. Sprinkle with sugar mixture. Roll up tight (long way). Pinch to seal. Cut 1 inch slices. Arrange 1/2 inch apart in skillet. Cover. Let rise 30 minutes until doubled. Bake at 375 for 15 to 20 minutes (until golden brown). Invert to serving dish. Let sit 2 minutes. Makes 16 rolls.
Tona in Bama

Maple Sticky Buns
(easy for beginners)

2 tbsp. butter
1/4 c. firmly packed brown sugar
1/4 c. maple syrup
1/4 c. chopped nuts
1/4 tsp. ground cinnamon
1 pkg. (10) refrigerated biscuits

In 9 inch round pan, melt butter. Stir in next 4 ingredients. Top with biscuits. Bake in 400 degree oven 15 minutes. Invert on dish.
Tona in Bama

*Note
Due to safety issues canning recipes were not posted to the newsletter.

**Note
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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad
Lemon Ice Cream Recipe

Life and Times of Sigmund Freud Kitty (Told in his own words)

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.

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