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Pineapple Squash Casserole
1 pkg. frozen squash, thawed (or fresh cooked about 2 cups)
1/2 cup canned crushed pineapple in it's own juice (not drained)
1/4 cup brown sugar
dash salt
dash Watkins Nutmeg 01937 (on sale)
2 Tbsp. butter

Place half of squash in shallow baking dish, sprinkle with salt and nutmeg. Combine pineapple and brown sugar and cover squash with half the mixture. Dot with half the butter. Repeat. Bake in 325º over for 20 minutes or until heater through Servers 3 - 6.

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sunnywatkinsgirl@aol.com
Order: 765-271-9041

Watkins Camphor "Breath Easy" Relief Mist # 02351 contains purifying menthol and lavender vapors to help clear your head and let you breathe easier. 600 sprays on sale $5.99

www.watkinsonline.com/hutto
I have added 44 uses for WD-40 to my website. I think you will find this interesting. Scroll past the page middle.

For Lu in MN, My DH and I just celebrated our 50th. Our daughter stated on the invitations "no gifts please". However, several people put gift cards for restaurants in with their anniversary cards. One favorite gift was a personalized 50th anniversary Christmas ornament. Our neighbor brought her digital camera to the event, took lots of pictures and made a photo album for us including the invitation. That was neat and appreciated because at the time there was so much going on that I couldn't take it all in. After things settle down, I enjoyed looking at the pictures of the cake and all the decorations I hadn't noticed before. As someone wrote in, what could we possibly need after 50 years.

My thanks to Karen in NoCal and Margaret in Tulsa for the cleaning tips for laminate floors. I'd still appreciate hearing what is used for older formica countertops that have lost their shine. I know mine are clean but I think shiny looks cleaner. :)
Doris, S. Indiana

Candied Acorn Squash
8 servings
WW Points - 1 Point*

2 acorn squash
4 tablespoons sugar free Maple Syrup
2 teaspoon fat free margarine
1/4 teaspoon ground Allspice
1/4 teaspoon salt
1/8 teaspoon pepper

Cut squash in half and remove seeds and stringy parts. Place on halves, cut side up, in a baking dish. Put 1 tablespoon syrup and 1/2 teaspoon margarine in each half. Sprinkle with allspice, cover and bake at 375 degrees for 35 minutes.

Calories: 42 Protein: 1 g Total Fat: 0 g Carbohydrate: 11 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium 39mg Fiber: 1 g

*Calculated using a Weight Watcher Calculator

Green Beans With Lemon Pepper
Makes 4 (1/4 cup) Servings
Weight Watcher Points - 0 Point

1 Tablespoon red peppercorns
1 Tablespoon green peppercorns
1 Teaspoon black peppercorns
1 Teaspoon white peppercorns
2 lemon rinds, grated
2 Quarts water
1 Pound fresh green beans
1 Teaspoon salt
1 lemon, cut 4 wedges

Grind the peppercorns in a coffee grinder until they are fine. Add
the grated lemon rind and mix well.

Bring the water to a boil. Add the green beans and salt. Cook for 5 minutes, or until the beans are tender. Drain and season with 2
tablespoons of the lemon pepper per serving. Serve the green beans with a lemon wedge garnish.

This recipe yields 4 servings. Serving size: 1/4 recipe.

Exchanges Per Serving: 1-1/2 Vegetable.

Nutrition Facts: Calories 51; Calories from Fat 7; Total Fat >1g;
Saturated Fat 0g; Cholesterol 0mg; Sodium 586mg; Carbohydrate 11g; Dietary Fiber 5g; Sugars 2g; Protein 3g.

Source: "American Diabetes Association at http://www.diabetes.org

Grilled Ham Steak With Apricot Glaze
Yields 6 servings. Serving size: 3 ounces.
Weight Watcher Points - 4 Points*

1/4 Cup low-sugar apricot jam
2 Teaspoons Dijon mustard
2 Teaspoons cider vinegar
1-1/2 Pounds boneless lean ham, cut into six half-inch-thick slices

In a small bowl, mix together the jam, mustard, and vinegar. Broil
or grill the ham slices, brushing with the basting sauce and turning once, for 8 to 10 minutes.

This recipe yields 6 servings. Serving size: 3 ounces.

Exchanges Per Serving: 3 Very Lean Meat, 1/2 Fat, 1/2 Fruit.

Nutrition Facts: Calories 160; Calories from Fat 46; Total Fat 5g;
Saturated Fat 2g; Cholesterol 50mg; Sodium 1224mg; Carbohydrate 4g; Dietary Fiber 0g; Sugars 4g; Protein 23g.

Comments: Just a few ingredients turn ham into something special! Source: "American Diabetes Association at http://www.diabetes.org

*Calculated using a Weight Watcher Calculator.

Sunshine Cups
Makes 4 servings (! Cup)
Weight Watcher Points = 1 Point

3/4 cup boiling water
1 package (4-serving size) Jell-O Brand Orange or Lemon Flavor Sugar
Free Low Calorie Gelatin
1 cup cold orange juice
1/2 cup fresh raspberries
1 can (11 ounces) mandarin orange segments, drained

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Measure 3/4 cup thickened gelatin into medium bowl; set side. Stir fruit into remaining gelatin . Pour into serving bowl or 6 dessert dishes. Beat reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over gelatin in bowl or dishes. Refrigerate 3 hour or until firm.

Nutrients Per Serving (1 sunshine cup); 50 calories (3% of calories from fat), 1g Total Fat, 1g Saturated Fat, 0mg Cholesterol, 46mg Sodium, 1g Protein, 10g Carbohydrate, 1g Dietary Fiber

*Calculated using a Weight Watcher Calculator

Baked Ham
12 servings
Weight Watcher Points - 3 Points

1 (2-pound) fully cooked boneless smoked ham
20 Whole cloves
4 Slices canned pineapple in juice, drained
1/2 Cup sugar-free ginger ale
1 Teaspoon ground cinnamon

Remove and discard casing from ham. Score top of ham in a diamond design, and stud with cloves. Place ham in shallow baking dish, and arrange pineapple slices over ham. Pour ginger ale over ham, and sprinkle pineapple slices evenly with cinnamon. Bake at 325* for 25 to 30 minutes or until thoroughly heated. To serve, cut into 12 slices.

12 servings

Serving size 1/12 of recipe

Calories: 122, Carbohydrate; 4gm, Protein: 16gm, Fat: 4gm, Fiber:
Trace, Sodium: 910mg, Cholesterol: 40mg.

*Calculated using a Weight Watcher Calculator

Chicken Salad
6 servings, Serving size: 3/4 cup
Weight Watcher Points - 2 Points*

2 Cups diced cooked chicken (skinned before cooking and cooked and
without salt)
1 Cup finely chopped celery
3/4 Cup reduced-calorie mayonnaise
2/3 Cup chopped onion
1 Tablespoon chopped pimiento
1 Teaspoon salt
1 Teaspoon Worcestershire sauce
1/4 teaspoon pepper
Lettuce leaves (optional)

Combine first 8 ingredients; stir well. Cover and chill. Serve on
lettuce leaves, if desired.

6 servings
Serving size: 3/4 cup

Calories: 118, Carbohydrate: 10gm, Protein; 15gm, Fat: 2gm, Fiber: 1gm, Sodium: 796, Cholesterol: 36mg.
WW Points - 2 Points
*Calculated using a Weight Watcher Calculator

Salmon Patties
Makes 4 Servings
Weight Watcher Points - 5 Points

1 beaten egg
1/4 cup milk
1/4 cup chopped green onions (2)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1/4 teaspoon black pepper
1 14-3/4-ounce can salmon, drained, flaked, and skin and bones
removed
1/4 cup fine dry bread crumbs
1 tablespoon cooking oil
1 recipe Honey Mustard Sauce (see recipe below) (optional)

In a medium bowl combine the egg, milk, green onion, dill, and pepper. Add salmon and bread crumbs; mix well. Form mixture into eight 1/2-inch-thick patties. In a large skillet cook patties in hot
oil over medium-low heat about 6 minutes or until golden brown, turning once. If desired, serve with Honey Mustard Sauce. Makes
about 4 servings.

Calories: 231 , total fat: 12g , saturated fat: 3g , monounsaturated fat: 4g , polyunsaturated fat: 4g cholesterol: 112mg , sodium: 656mg , carbohydrate: 6g , total sugar: 1g , fiber: 0g , protein: 24g , Diabetic exchange , very lean meat: 3diabetic exchange , fat: 1.5diabetic exchange
Source: Better Homes and Gardens

Pear Waldorf Salad Mold
Serves 6
Weight Watcher Points - 2 Points

2 Pears
1-3 oz package lemon flavor gelatin
1/2 Teaspoon salt
1 Cup boiling water
3/4 Cup cold water
1/2 Cup red grapes, halved and seeded
1/4 Cup celery, chopped
1/4 Cup walnuts, chopped
Creamy Waldorf Dressing
Pears slices and grapes for garnish

Creamy Waldorf Dressing
3/4 Cup of mayonnaise
1/2 Teaspoon lemon peel, grated
1 Tablespoon sugar
1/4 Cup heavy cream , whipped
chopped walnuts for garnish.

Salad: Core and dice pears, but do not peel. Dissolve lemon gelatin and salt in boiling water. Add cold water. Chill until partially set. Add pears, grapes, celery and walnuts. Pour into 4-cup mold and chill until firm. Unmold and serve with Creamy Waldorf Dressing.

Dressing: Combine mayonnaise, lemon peep and sugar. Fold in whipped cream serve, garnish with chopped nuts.
Makes 1-1/4 cups

Calories: 83, Protein: 1g, Carbohydrates: 11g, Fat: 3g, Cholesterol: 0mg, Sodium: 190mg, fiber 2g

*Calculated using a Weight Watcher Calculator.

Here is a great recipe that I wanted to share for the Football Parties :)

BBQ Potato, Bacon, & Corn Salad,
1/3 cup Ranch Dressing ( I used the Kraft Buttermilk Ranch )
1/3 cup Kraft Original Barbecue Sauce
2 Tbsp. dijon mustard
3 lbs. small red potatoes, cooked, quartered
1 can (11 oz.) whole kernel corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped red peppers (optional)
1/2 cup red onions
8 slices Bacon, crisply cooked, crumbled

Mix dressing, bbq sauce, and mustard in a large bowl. Add remaining ingredients except for the bacon. Mix gently Sprinkle top with crumbled bacon. You can make this up ahead of time and have all the flavors meld together. This was really good and tasty. Needs some salt and pepper.
Mary Alyce in WI

Good Morning Nancy,
I have been enjoying the newsletter. Thanks to all the good cooks out there. I have been copying and will try these good sounding recipes. I have been down in French Lick for a few days so I am playing catch-up.

This is for Doris S. Ind. Don't buy a Nesco. I have one you can have. I used it once and decided it wasn't for me. So, I will gather the book and send it your way. While in French Lick, I tried some rice pudding. It had lots of cinnamon in it and was very good. I usually put milk, eggs, sugar and raisins in. So now I will add cinnamon. Maybe, some fresh nutmeg, too.
Nancy, I appreciate you and the newsletter family.
mj-Indy

To Everyone That Sent In Bran Muffin Recipes! Thank You for your kindness. I am enjoying some of the recipes that I did receive the last few weeks. I try someone's recipe and I added a 8 oz. can of crushed pineapple with the juice and it was delicious too.
Thanks Again, Fran, Upstate New York

Macaroni and Cheese Casserole
1 pkg. smokies, sliced
1 pkg. Kraft macaroni and cheese dinner
1 can onion rings

Prepare macaroni and cheese according to package directions. Place in a buttered casserole. Add sliced smokies on top or push some down into the macaroni. Bake at 350 degrees for 10 minutes. Top with
onion rings and bake 5 minutes more.
Lisa

Grilled Tomatoes
6 tomatoes
1 green pepper
1/2 c. sugar
1 c. dried bread crumbs
Butter

Preheat oven to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish. Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs alternately. Add dot of butter in center. Bake 1 hour. Serves 6

Pineapple Chicken
2 c. sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 c. sliced raw celery
Salt & pepper to taste

Sweet And Sour Sauce
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. Cornstarch

Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little
water. Sauté chicken in a little oil (do not brown) and add all
other ingredients and stir constantly. Add sweet and sour sauce,
salt and pepper to taste.
Lisa

Nancy this is the first time that I have had time to set down and enjoy the newsletter since the first of the year. Our younger daughter and family finally moved into a new home. Then we had 2 birthday's and etc.

In the 1/15 newsletter Nad in Kansas City, MO want the Barndt's Scalloped Potatoes. I hope this is the one. I have a couple and I always change when I make it.

Barndt's Scalloped Potatoes
3 to 4 raw potatoes
1 medium onion
1 can cream of chicken or mushroom
salt & pepper to taste
1, 2 cups or 8 oz., pkg. sharp cheddar cheese

If in a hurry I just wash the potatoes under cold water and use a brush to clean. Then I just slice the potatoes thin put a layer of potatoes, next onion, salt, pepper, thin layer of soup, cheese layering this 2 more time or as many layers as you think you need. Take soup can and put just the smallest amount of water in the bottom of can 1/8 can and pour potatoes. Do not put last layer of cheese on. Cover your dish bake this at 350º for about 45 minutes then add the last layer of cheese and cover the dish and cook until the cheese has melted on top.
Susie Indy

Chili Dog Casserole
2 (15 oz) cans chili with beans
1 (16 oz) pkg. beef franks
10 (8") flour tortillas
1 (8 oz) pkg cheddar cheese shredded

Preheat oven to 425. Spread 1 can of chili in bottom of a 9x13 pan.
Roll up franks inside tortillas and place seam side down on top of
chili bed. Top with remaining can of chili, and sprinkle with
cheese. Cover with foil and bake for 30 min.
Makes 6 servings
Sue

Pork Chops in Cider Cream Gravy
6 pork chops, 3/4" thick
1 lg. onion, sliced
1 1/2 c. apple cider
1/2 c. dry white wine (opt.)
1 can cream of mushroom soup

Sauté both sides of chops in hot skillet until nicely browned. Remove from pan and lightly sauté onion. Add chops, apple cider and wine. Simmer until tender. Add cream of mushroom soup, stir and bring to boil. Serve with hot cooked rice. Serves 6.
Sue

French Toast Casserole
1 loaf of raisin bread
One 8 ounce package cream cheese (I only used ½ pkg.)
7 eggs
3 cups milk
1 tablespoon cinnamon
1/4 teaspoon nutmeg

Slice and cube bread in 1 inch cubes. Cube cream cheese into small pieces and toss together in slightly greased 9 x 13 dish. Mix eggs, milk, cinnamon and nutmeg together and pour over bread mixture. Make sure that bread is completely covered. Refrigerate overnight or at least 5 hours.
Sue

Nancy I have 2 question to ask first one is Sandy H Blue Springs, MO, newsletter 1/25, how long do you cook the corn in the slow cooker? I would think about 3 to 5 hours but you didn't say.

Next question is for Susana in Louisiana about the Country Cabbage Source: Paula Deen, newsletter 1/25, what is Tony's? For people that get this newsletter from around the world have no idea what local ingredients are. I life in Indiana and I have no idea what Tony's is. Is it a sauce or seasoning?

If people use sauce or spices that are local it would help is you could give us an idea of what it is. Thanks.

In the 1/25 newsletter Mary Ann upstate NY was looking for a potato bread recipe. The following came with my bread machine. I have had the machine for a long time.

Bread Machine Potato Bread
2 teaspoons active dry yeast
1½ teaspoons sugar
1/2 teaspoon salt
2 cups bread flour
1/2 cup plus 1 tablespoon water
2 tablespoons vegetable oil or margarine or butter
1/4 cup potato, peeled, cooked and mashed
1 tablespoon nonfat dry milk powder

Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and light crust color, then press start. Keeps well and is good for toasting or serving with dinner.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Easy Creamed Potatoes
4 lg. potatoes, cooked
1-1/2 c. sharp cheese, diced
1 c. sour cream

Dice warm cooked potatoes into baking dish. Stir in diced cheese
and sour cream, blend gently so the potatoes stay in chunks. Heat thoroughly in oven at 375 degrees until cheese melts and flavor blends.
Linda NM

Dear Nancy
I finally started receiving the newsletter again, I can't tell you how happy I was. For me it was like Christmas morning when I was a child.
Have a blessed day.
Betty in MI

Comment
I am going to just send out the link and nothing else this week.  The recipe will be again included after next week.
Nancy

For Doris S., Indiana:
I bought my Nesco ovens from QVC. There are several different sizes. One of mine can even be used as a convection oven.
grannym IL

This is in regards of the Jan 25th newsletter. Karen in NoCal, how much vinegar to how much water for your mixture to clean laminate floors?
Thanks,
Laurie~Muskegon,MI

Does anyone have a pesto dip recipe using cream cheese? I saw at the grocery store last week that they are now selling pesto in a tube for easy use.
Sandy in Iowa

Hello everyone! (Especially Nancy). I have an 81 yr young friend who is looking for an "old fashioned" bread pudding recipe with the sauce that gets poured over it. I've never had it that way so would be interested myself!

Also,Helen in Mississippi sent in an Apricot Chicken recipe - what size bottles (jars) do you use? I'd really like to make this as my Mom loves sweet & sour and I've been looking for easy recipes. Thanks to all.
Sue in Fl

Sweet and Sour Meatballs over Rice--Crockpot
1 pound ground beef
1 slightly beaten egg
4 tablespoons cornstarch, divided
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried chopped onion
1 tablespoon oil
3 tablespoons vinegar
15 ounces pineapple chunks in juice
1/2 cup sugar
1 tablespoon soy sauce
1 large green bell pepper, cut into pieces
hot cooked rice

In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, and onion. Shape into 1 1/2-inch balls. In a large skillet, lightly brown meatballs in oil. Drain fat from skillet. Transfer meatballs to any size Crock-Pot. Stir together in a small bowl: vinegar, sugar, soy sauce, remaining cornstarch, and green pepper. Pour over meatballs. cover and cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours. In the last 30 minutes of cooking stir in the can of pineapple. Serve over hot cooked rice.

Variation: substitute ground turkey for ground beef.
Tona in Bama

Bacon and Cheese Stuffed Chicken
4 Boneless, skinless chicken breast halves
4 Bacon slices, cooked and crumbled
2 ounces Sharp cheddar cheese, cut into 4 pieces
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
1 tablespoon Olive oil
1 teaspoon Cornstarch
2/3 cup Reduced-sodium chicken broth
2 tablespoons Finely chopped parsley

With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick. Sprinkle chicken with salt, pepper and paprika. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm. Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scraping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve, spoon over chicken. Yield: 4 servings.
Tona in Bama

Impossible Bacon Breakfast Pie
1 pound bacon
1 can chopped green chiles
1 cup grated Monterey jack cheese
1 1/2 cups milk
1 cup Bisquick baking mix
6 ounces sour cream
3 eggs
salt and pepper to taste

Brown, drain and crumble bacon. Put in bottom of 11 x 7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min).
Tona in Bama

I followed one of your Nancyland followers about the MasterCook Deluxe program for recipes, and bought it through Amazon books...loaded it on the computer, but I have all my recipes saved in My Documents, and can't figure out how to transfer them over to my MasterCook program. Not too computer smart, so sure could use some help.
Thanx in advance, Catherine S., Canada

No Bake Peanut Butter Cookies
2 c. sugar
1/2 c. canned milk
1 stick margarine
2 1/2 c. quick oats
1 tsp. vanilla
1/2 c. peanut butter

In a 2-quart saucepan, mix sugar, canned milk, and margarine; boil for 1 minute. Add remaining ingredients and mix well. Pour into a 9 x 9 inch pan. Refrigerate and cut into squares when cool.

Sweet Cole Slaw
1 head of cabbage (or bag) shredded
1 cup miracle whip
2 T sugar
2 t cider vinegar
2 t celery seed

Mix together, let set for several hours (it gets creamer). Stir and
serve.
Lisa

Hello everyone,
My son is in 6th grade and they are studying Greece, he came home with a recipe for a dessert called “Chocolate Sweet.” It sounds like it would be good but I can’t figure it out it is in grams, it doesn’t say what type of chocolate, it says moderate oven and doesn’t have a baking time. Does anyone out there have this recipe? Here is the recipe written the way it came:

Chocolate Sweet
160 gr chocolate, grinded
160 gr almonds, cleaned and mashed with a mortar
160 gr sugar
4 egg whites, beaten to make a meringue

Mix all ingredients well. Pour the mixture into a buttered baking pan and bake in a moderate oven.

Thank You for any help you can give, TonaB in MN

If you are interested in adopting a soldier, who is serving overseas, go to http://soldiersangels.org and click adopt a soldier. When you adopt a soldier you agree to write him/her once a week or send a card weekly and to send a package monthly. The organization did very well with matching soldiers with those interested in adopting during the holidays, but they currently are in need of more interested individuals as they have many soldiers waiting for an adoption.
Robbie Bowling Green, IN

I would like to ask all of the wonderful members of this group if they have any recipes for gluten free food. I have a BIL who has been recently diagnosed with this and my sister needs some recipes she can prepare for him. Any help would certainly be appreciated.
Marian in ND

To Sue in January 18 newsletter. She was asking about freezing milk. My mother froze milk for years. We lived on a farm and she always wanted to make sure there was milk. She would pop many 1/2 gallon containers (she bought the cardboard ones) into the freezer and would have one in the frig thawing while another was being used. It does take time to thaw but the milk tastes just the same. It sure kept out family in milk in the winter when the roads were apt to be bad.
Marian in ND

To Lu in Mn in the Jan 24 newsletter, re: what to give for a 50th wedding anniversary. My brother had his several years ago. Some gifts were gift certificate to their favorite restaurant(s) and to a special hotel for a night in the bridal suite and breakfast from room service. My gift was totally different. I found a tall, thin gold gift bag, gold 'tinsel', and gold wrapping paper at a dollar store. I went to bank and got 50 silver dollars. I cut up the gold paper into squares and wrapped the dollars individually. Then I put the tinsel in the bag alternating layers with the coins. They had to go through the whole bag to get all the money , then unwrap each coin to use the money. My family knows I like to make my gifts different and interesting. This one sure was.
Knitter in Illinois

Savory Crescent Roll-Ups
1 can refrigerated crescent rolls
1/2 c. sour cream
1/2 tsp. onion salt (I used onion powder)
1/2 lb. bacon, cooked and crumbled (I made some spinach ones also so I
only cooked half that amount of bacon)
Separate dough. Lay triangles out on sprayed baking sheet. Spread entire triangle with sour cream; sprinkle with onion powder or salt and the bacon.
***For my spinach ones, I just used frozen spinach, the creamed kind, that I cooked in the microwave. I used about a teaspoon or so and placed it on the large end of the triangle.

Beginning at the large end of the crescent roll, do the rolling thing and place on baking sheet. Bake at 375 for about 15 minutes. ( I just baked mine per
instructions recommended on the can of crescent roll).
Tona in Bama
Resubmitted by Mary Alyce in WI

Barbecue Beef Biscuits
12 servings
WW Points - 5

1 pound lean ground beef
1/2 cup barbecue sauce
1 can refrigerator biscuits
3/4 cup grated fat free Cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper

Brown meat in a large skillet and, drain. Add barbecue sauce and set aside. Place biscuits in ungreased muffin cups and press dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake 400 degrees for 12 minutes.

Calories 208 Fat 9g Fiber 0g Carbohydrate 17g Cholesterol 25mg Sodium 540mg
Weight Watcher Points - 5 points
Resubmitted by Mary Alyce in WI

Peach Upside-Down Biscuits
Make these great little biscuits to go along with a breakfast or
brunch casserole, or make them as a treat or dinner dessert for the family.

1 can (about 15 ounces) peaches*
5 tablespoons butter, melted
1/2 cup light brown sugar, packed
1/4 cup coconut
1 package (7.5 ounces) refrigerated biscuits, country style or
buttermilk (10 biscuits)
*This recipe will use about 2/3 of the can, or you can use about 3 of the small snack size packages of diced peaches.

Butter 10 cups of a 12-cup muffin pan. Heat oven to 400°. Line a 15x10-inch jelly roll pan with foil or have a large pan or piece of
foil ready for the biscuits.
Drain peaches, reserving 2 tablespoons of the syrup.
Dice the sliced peaches or slice thinly crosswise.
Combine the melted butter with the brown sugar, coconut, and the 2 tablespoons reserved syrup.

Put 2 teaspoons of the brown sugar and coconut mixture into each of 10 muffin cups. Put about 1 tablespoon of diced peaches on the mixture. Open the package of biscuits and separate into 10 biscuits.

Place 1 biscuit in each of the 10 muffin cups.

Bake the biscuits for 12 to 15 minutes, or until the biscuits are golden brown. Immediately and carefully invert onto a foil-lined jelly roll pan or baking pan.
10 servings.
Mary Alyce in WI

For Cindy in Brandon, Florida
To scald milk just heat it till tiny bubbles line the edges. Don't let it boil. It is just very hot milk. Nothing to it. Genie

Hi Nancy and all Nancylanders,
Just wanted to drop a note of thanks to all who made suggestions to stop my male cat from biting. Don't remember who sent it in(a senior moment lol) but someone suggested hissing at him when he bites like the mother cat would do. It worked just great!!! Thank you so much.

The first time I did it he stopped biting me and just looked at me lol. Next time he bit more softly and never bit after that. Now I will have grandchildren do same when he tries to bite them. Guess he think's I'm his mother. He now weighs 17 pds and is almost too big for me to hold but he loves to be held and cuddled. Thank you again Nancy for all you do for all us recipe fanatics and thank you to all the bakers and cooks who so kindly share their recipes.
Dianne in Wisconsin