All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

The purpose of this recipe newsletter is to post requests and replies from our members and all their great tried and tested (TNT) recipes.

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Site Index     Favorite Recipes of Our Members

Here's something a bit different for you.
I don't think it is made in the U.S.
Bob in Adelaide South Australia

WHITE CHRISTMAS
250 g(8 OZS) copha(solid vegetable shortening) , roughly chopped
2 cups shredded coconut
1 cup powdered sugar
3 tablespoons non-fat dried milk powder
1/4 cup glace cherries, chopped
1/4 cup crystallized ginger, chopped
1/2 cup dried apricots, chopped
1/4 cup glace pineapple, chopped
1/2 cup mixed peel

Place copha in a large microwave-safe jug. Cook on high for 5-6 minu­tes or until melted. Add remaining ingredients, combining thoroughly.
Press into a foil-lined Lasagna dish. Refrigerate until set and cut into bars to serve.
Makes 24
Enjoy, I hope Marie

To Carol in Florida, Nancy in upstate NY and Becky in Magnolia in Ark.:
If you go to the Site Index at the bottom of Nancy's newsletter and click
on CROCKPOT, you will find a long list of recipes that you can choose
from. This site plus what you have, should give you more than enough
recipes to try.
Joseph J.

Hi Nancy and Friends - I so look forward to receiving the link for the newsletter each day and devour it line for line! What fun! I want to add my appreciation and thanks to all expressing their gratitude for all your work! It truly is one of my very favorite sites. Regarding your Newsletter of November 2, 2006, I would like to send my thanks to Peggy from Belleville Ontario Canada, for sharing her husbands grandmother's Oatmeal Cookie Recipe! It sounds yummy and I am anxious to try it. We will enjoy it! I don't mind at all that it is a large recipe as I always prepare extra of whatever I'm fixing. Though our nest is now empty and all the little ones have flown, I rarely ever cook for just the two of us as I love to cook and to share! It doesn't take long to go through a batch of cookies.

To Sandi Hutson in Jasper, TX. How interesting that your recipe originated in KS and has now returned to its home state! Makes it even more fun to bake these! Thanks for taking the time to send the added info, I have added it to my recipe on file! It truly is a small world isn't it!
Mona, KS

For Barb-San Diego....
re: Crockpot Hominy/Corn
I use what I consider regular-size cans. I think the Pepi-hominy is probably 14.5 or 15 oz and the Niblets (Green Giant) are 11 oz. BTW, the black olives and ortegas are optional, but add soooo much! You'll be glad you tried
it!
Careen...Cortez

Hi Nancy and all others who like different recipes. here are some 'old recipes' taken from my Telephone Families Favorite Recipes from Tulsa, Ok.
Margaret B

Only Johnny Know It
2 big onions
1 big bell pepper
1 whole stalk celery
1 button garlic
2 lbs. hamburger
1 can tomato soup
2 cans tomato puree
1 can tomato paste
1 jar diced, stuffed olives
1 can chopped mushrooms
1 lg. pkg. egg noodles, cooked barely tender and drained
salt and pepper to taste

Dice and steam in 2 Tblsp. fat until tender, the first 4 ingredients. In separate skillet, brown hamburger. Mix all ingredients except noodles and put in large casserole dish. Next add noodles, and then cover with sharp grated cheese. Bake 30 minutes at 300 degrees. Serve with green salad, hot rolls, pie and coffee. 12 servings. Ruthie Fink. (this lady has passed so am unable to get size of cans but I used 8 oz. cans when I made this.

Thanks Jenny for the date of your Blackberry Wine Cake.
Pat

For Eureka, IL - The Microwave Penuche recipe looks good, too! Thank you for sharing it on Nancy's newsletter. It seems easy to make thanks to the microwave directions. Thank you!
Andee in L.A.

I read the 07/09/06 newsletter and could not find the recipe for Perfect Waffles.
Thanks. grannym IL

It was in the July 8th Newsletter

Hello Nancy and All. Love this letter and look forward to it every day. Thanks for your very Hard work on this. We all appreciate it so much. I have a question on the fudge from chips and frosting mix. Can this be made with the coconut pecan frosting too, rather than the regular frosting? I have a couple of cans of that and would like to try it. Thanks in advance for all that respond.
Roz in Indy

Would someone please give me the dates of the 2 recipes mentioned in the Nov. 1 newsletter? One is the buttermilk chicken and the other is the Safeway Blasted Turkey. I can't find either one and would love to try them both. Thanks so much, and Nancy you are such an Angel for all the hard work you do for us. God bless you.
Carol in KY

I was wondering what newsletter the Tiramisu was in. Tried the search and didn't find the date there.
Thanks Doris - De.

In answer to Fran in FL regarding saving recipes program. I don't have a program but this is what I do, in case she or anyone is interested. I have a lot of recipes saved. I live the red print of your newsletter as when I pull up a recipe I know it came from your site and will be good.
Bonnie from Washington

I made a new folder and titled it My Recipes. Inside made new ones, titled them Appetizers, Breakfast, Cakes, Cookies, etc. Can keep adding as you want. Then I have them put in alphabetical order.

Then when want to save a recipe I copy and paste it onto a word document, save it under the name of recipe and save it on my desktop. When done with the newsletter I open My Recipes and drag each recipe into the correct folder. Then when want a certain cake or whatever just have to open the folder and find it. This is a very easy simple way to do it and it works for me. Hope this can help.
Bonnie from Washington

Morning Nancy. Debbie from South Texas wanted to try the other two fruitcake recipes that I found in a paperback book I was reading.

Earleen's Masterpiece Fruitcake
2 cups sugar
1 cup butter
2 1/2 cups applesauce
2 eggs, beaten
2 cups raisins
2 cups walnuts, chopped
4 cups flour
1 tsp salt
1 tblsp soda
1 tsp baking powder
1 tsp cloves
1 tsp nutmeg
2 tsp cinnamon
2 pounds candied dried fruit mix
1 1/2 cups chopped dates
1/2 cup rum or brandy

Cream butter and sugar. Add beaten eggs and applesauce. Mix flour, salt, spices, soda and baking powder, gradually add to other ingredients.
Mix well. Blend in candied fruit, dates, raisins and nuts. Mixture will be stiff. Bake in 325 degree oven in two loaf pans for one hour. Cool and
remove fruitcakes from pans. Cut a piece of cheesecloth to fit and soak it in a cup of rum or brandy. Pour remaining alcohol over the fruitcakes Wrap fruitcake in cheesecloth and then cellophane, followed by aluminum foil. Store in refrigerator for up to 3 months.

Sophie McKay's Chocolate Fruitcake
Make 3-4 weeks in advance. Store in refrigerator.

Into a large bowl add ...
2 cups maraschino cherries, sliced in half
2 cups chopped dates
2 cups pineapple tidbits, well drained
1 cup coconut
2 cups pecan halves
2 - 12 ounce packages semi-sweet chocolate chips

Beat the following ingredients on low for thirty seconds, then on high for three minutes.

3 cups flour
1 1/2 cups sugar
1 tblsp baking powder
1/2 tsp salt
3/4 cup shortening
3/4 cup butter
2/3 cup crème de cocoa
1/2 cup cocoa powder
9 eggs

Pour batter over the fruit and nut mixture. Pour into two well-greased loaf pans. Bake at 275 degrees for 2-1/2 to 3 hours. After two hours, check with a toothpick every 15 minutes. When cool, set each loaf on a large piece of plastic wrap and pour a jigger of crème de cocoa over both. Wrap tightly and place inside Ziploc bags and keep refrigerated for 3 - 4 weeks. I am definitely going to try Sophie McKay's Chocolate Fruitcake first.

Could someone post where I can find the Buttermilk Chicken recipe. I have searched but cannot find it. Also, I had a question on the Bavarian Jello that was posted recently as to what size package Jello to use. Thanks so much for your excellent newsletter. I am enjoying it so much.
Barb in MI

this is for Bea in Illinois
If you fix a turkey for your first Thanksgiving dinner, don't do what I did for mine. LOL I didn't know the neck, gizzards and stuff were stuck in a bag in the neck cavity and stomach cavity and I cooked the stuff in the bag right there. When I got the turkey to the table with all my husbands relatives there, everyone just started laughing when they found that. Many of them had done the same thing themselves. LOL Good luck with your dinner, and take time to actually enjoy it.
Kim in Streetman TX

Special thanks to Frances in Wesley Chapel, Barbara in E. C. Alabama, and Barbara in Corsicana for their responses to my query for enlarging the print of the newsletter. I just knew that someone would remember how to do this, and it really makes reading it so-o-o-o much easier on the eyes!
Donna in GA

Can someone tell me the size bag of chocolate chips you use with the can of icing to make the wonderful fudge? Everyone seems to just refer to a bag, but the bags come in 2 sizes. Thank you in advance. I am really wanting to make this fudge, but don't want a mess. LOL
Kim in Streetman TX

Hi Just wondering if anyone had a copycat recipe for Fannie Farmer’s almond bark (tnt). Want to make for my family for X-mas
Thanks Joan in CO

Hi all,
This may seem like a silly question, but I have had it happen to me more than once. Yesterday I ran out of bread, and was not able to go to the store to buy more. Knowing I had 1 pkg. of yeast laying around I thought I would make a loaf in my bread machine. My yeast was good until a few days ago, so I went ahead and used it anyway, without proofing first. Needless to say it did not raise properly. Does anyone have any ideas what you can do with such dough? I hate to throw it away, but what else is it good for?
Thanks. Mary , in Newton Falls, OH.

To Vickie in TX - tnt candy recipes
I got this one from my mom:

French Chocolates
In double boiler over hot - NOT boiling - water melt 12 oz chocolate bits. (I use the microwave & it works just fine). Stir in 1 c. chopped walnuts (I usually leave these out as we don't all like nuts), ¾ c. sweetened condensed milk, 1 tsp vanilla, & a dash of salt. Cool mixture about 5 minutes, until it is easy to shape & cool enough to touch. With greased hands shape into i" balls & roll in chopped nuts, coconut, or sprinkles. *Note - 28 oz chips = enough for 1 whole can milk These need to be kept tightly sealed or they get VERY hard LOL!

Church Windows (don't remember where I got this one)
1 stick margarine
12 oz choc bits
1 pkg colored mini marshmallows
1 c. chopped nuts or flaked coconut
Melt marg & choc bits together, add marshmallows & mix well. Form into 2 or 3 logs on waxed paper. Roll in nuts or coconut, wrap in waxed paper & chill till firm. Slice with sharp knife. Best if kept cold.

For Cyndi in TX - sorry this took so long, the recipe was at my daughter's & I finally went & got it - I think you will like this one!
Missouri Munch Granola (got this from a Christian community in MO)
Melt & mix in large pot:
1/2 c. veg oil
½ lb marg or butter
2 Tbl molasses
1 Tbl vanilla
1 c honey
½ tsp salt
1 c packed brown sugar
In VERY large pan (I use the bottom of my turkey roaster) mix:
1 box (2 lbs 10 oz) quick oats
1 lb coconut
1 large bag puffed wheat or rice
1 c. wheat germ (optional)
Pour melted mixture over this & toss to thoroughly coat cereal mix. The original recipe said to spread it in shallow pans but they had numerous bakery size ovens - I leave it in the roaster. Bake in 350º oven for 20-30 minutes, stirring thoroughly every 5-7 minutes - pay special attention to the corners. You can bake this longer if you want it crispier. When cooled a little add raisins, nuts, dates, chips, craisins, whatever your family likes. It makes 5 qts & I have to do a batch once a month to keep my guys happy LOL.

Granola Bars (companion recipe)
8 2/3 c granola
1 c honey
1 1/3 c peanut butter
5 tsp cinnamon
warm the honey, pb, & cinnamon & pour over granola - mix well. Add whatever extras you want & press into ungreased pans to set. I cut these up & wrap individually in wax paper as my family likes to take them as a work snack.

For all the apple crisp people out there, this was my godmother's recipe & I've never found one we like better!

Apple Crisp - Vi Townsend
Place 10-12 thinly sliced apples in a buttered 9x13 baking dish & sprinkle with cinnamon.
In separate bowl combine 1 c sugar, 2 c flour, pinch of salt, 1 c brown sugar, 1 c quick oats, 2 tsp baking powder - mix well. Add 2 beaten eggs & mix with pastry blender till crumbly. Spread over apples. Melt 2 sticks of butter & slowly pour over all. Bake 35 minutes at 350º. I have made this with peaches, as well, using one of those restaurant size cans & cutting up the slices - yummy! Serve with cool whip or ice cream!

I have 2 more special recipes to share, but I'll save them for another day. Thank you, Nancy, for all your hard work, & thank you to all you Nancylanders for the great shares!!!
Lory in CO

Hello. I have two requests today, one is for the buttermilk chicken and the other is for the directions to the frosting plus chips fudge. I seem to have missed both of them. Thanks! Nancy, I sure like this site and the new format is great. Hope you keep it.
Kotton in MN

Hi all in Nancyland- Just thought I'd let everyone know that you may have to use more potatoes in my Party Potato recipe depending on size of your potatoes and amount of group you are feeding. Help! Can anyone tell me the recipe for KFC's cornmeal muffins. My family loves them but I haven't been able to duplicate them. Party Potatoe recipe was in 10-2 issue.
Dianne in Wisconsin

(Hi Nancy, I am resending this for the newsletter. I sent it in on Tuesday, but haven't seen it in print yet. Maybe you missed it or, I sent it to the wrong address. Thanks, Merry)

To Pat who asked about out-of-date cake mixes, and to grannym IL who responded to her question. Don't throw out those outdated cake mixes unless the flour in them has gone rancid. Instead, use them up by making cookie bars out of them. Here are a some recipes to get you started.
From Merry M in MN

Pecan Pie Surprise Bars
Base
1 package Moist Supreme or Butter Recipe Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg

Filling
Reserved 2/3 cup dry cake mix
1-1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

Directions:
Heat oven to 350°F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg; beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown.

Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended.

Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans.

Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in the refrigerator.

Salted Peanut Chews
Crust
1 (18.25 oz.) package Moist Supreme yellow cake mix
1/3 cup butter, softened
1 egg
3 cups miniature marshmallows

Topping
2/3 cup corn syrup
1/4 cup butter
2 teaspoons vanilla
1 (10 oz.) package peanut butter chips
2 cups crisp rice cereal
2 cups salted Virginia peanuts

Heat oven to 350°F. In large bowl, combine cake mix, 1/3 cup butter and egg. Beat at low speed until crumbly. Press mixture into bottom of an ungreased 9x13 baking pan.

Bake at 350°F for 12 to 18 minutes or until light golden brown. Remove from oven and while still hot, sprinkle with marshmallows. Return to oven and bake an additional 1 or 2 minutes until the marshmallows just begin to puff. Remove from oven and cool.

Next, combine corn syrup, butter, vanilla, and peanut butter chips in a large saucepan. Heat just until the chips are melted and the mixture is smooth, stirring constantly. Remove from heat and stir in cereal and peanuts. Pour still warm topping over crust, and spread to cover. Refrigerate 1 hour. Cut into bars. Store in covered containers.

ROCKY ROAD BARS
Base
1 package Moist Supreme or Butter Recipe Chocolate Cake Mix
1/3 cup margarine or butter, softened
3/4 cup chopped nuts

Filling
1 (8-oz.) package cream cheese, softened, reserve 2 oz. for frosting
1/4 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/2 cup sugar
2 tablespoons All Purpose or Unbleached Flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
2 cups miniature marshmallows

Frosting
1/4 cup margarine or butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up
Reserved cream cheese
3 cups powdered sugar
1 teaspoon vanilla

Heat oven to 350°F. In large bowl, combine cake mix, 1/3 cup butter and egg. Beat at low speed until crumbly. Stir in nuts. Press mixture into bottom of an ungreased 9x13 baking pan.

In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.

Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.

While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.

Regarding recipe posted 11/02/06 for Microwave Penuche: should the correct amount be 2/3 c. butter? The amount given (1-2/3 cups) seems like a lot.
Peggy NELA

Hi Nancy and readers. I was wondering if anyone had some good recipes that would make just enough for one or two people. I am terminally single but I have limited freezer and food storage space so it'd be nice to have recipes that used smaller amounts of ingredients. I'm so tired of eating frozen dinners! I have a stove, oven, microwave, and an indoor grill in case that helps anyone make some suggestions. Thanks! -Kate from Gastonia, NC (originally from Syracuse, NY)

Hi,
Should someone please tell me the original date that the Easy Fudge Recipe was in .
Thanks, Jackie in So. Louisiana

Hi Nancy and all, I used to make cabbage rolls and the sauce had grape jelly and I think tomato sauce. They were kind of sweet and sour. Does anyone have a recipe like this?

To Amanda/Spring, Tx glad you liked the Incredibly Delicious Banana Bread it is great. I took one to work and everyone was smacking and saying it was the best banana bread they ever ate!

Thank you Nancy for all your hard work and give your furry pals a big hug for me.
Brenda/Alabama

Pudding Shots
8oz creamy Cool Whip
1 cup milk 2% or higher
1/4 cup Vanilla Vodka
Mix above in blender.

Add:
1 small package instant pudding
1/2 cup flavored alcohol
Blend again.

Pour into 1 ounce plastic cups. Cover with caps. Freeze on a cookie sheet then transfer to a ziplock bag.

Creme de menthe and instant vanilla pudding is very good.
TGI Friday's Orange Creme Blender and instant vanilla pudding is wonderful.
TGI makes a Raspberry that is good also.

Use your imagination. Don't use plain Schnapps. That wasn't any good in the recipe.
Donna

Hello Nancy,
Some readers have expressed their intention of making sugar-free fudge for their diabetic friends.

It would be helpful if the ingredients were listed so that the diabetic person could make allowance for the fat in the fudge.
Shirley in Sask.

To J Sham (11- 2 ) in regards to the dry leaves in the Chicken Enchiladas this could be the leaves from the tomatillos. Chopped up with the chiles. Further down in the recipe, it says to rinse them well and cut in quarters. Sounds like they are added in with the peppers and garlic to be pureed this recipe is as I saved it. maybe someone else has a better answer for you. Thanks Nancy,
Linda

Bryan Bassemer, Ala
About the fudge I gave you for 2 cups peanut butter and a can of frosting (can not be the whipped) I think I told you 90 seconds in the microwave, well I was wrong it is for only 40 seconds, I am really sorry for the mistake, and hope you will try again.

Here is another one that is very good:

Cookies 'n' Cream Fudge
16 chocolate cream-filled sandwich cookies broken into chunks
(divided, I used the Oreo's)
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
2-2/3 cups vanilla or white chips
1 teaspoon vanilla extract

1. Line a 8 inch square baking pan with aluminum foil; coat with
nonstick cooking spray. Place half of the broken cookies in pan.
2. In heavy saucepan, combine milk, butter and chips; cook and stir
over low heat until chips are melted.
3. Remove from heat; stir in vanilla.
4. Pour over cookies in pan, sprinkle with remaining cookies.
5. Cover and refrigerate for at least 1 hour. Cut into squares.
Makes about 3 dozen pieces

Again, I am sorry for the error.
Gladys, IN

I have been gone and missed the directions for the fudge made with flavored chips and canned frosting. Could you tell me how to find the recipe -
Thank you, Marilyn

To Susan, Alabama
from Suzzette NE

I just used a deep pan for the blasted turkey. I think that keeps juices around the breast so it doesn't dry out.

Pumpkin Bundt Cake
1 15-ounce can pumpkin
3 eggs
6 tablespoons sugar
6 tablespoons oil
1 18-ounce package yellow cake mix
2 teaspoons pumpkin pie spice

Preheat oven to 350-degrees. In a large bowl, mix together the pumpkin, eggs, sugar and vegetable oil. Add cake mix and pumpkin pie spice and beat for 3 minutes. Pour into a bundt pan coated with cooking spray. Bake for 50 minutes or until a toothpick inserted in center comes out clean. Cool and dust with confectioners' sugar. Store in the refrigerator. Yield: 12 servings.

Tona in Bama

Cream of Wheat Bread
1 cup uncooked cream of wheat
1/4 cup sugar
1/2 tsp. salt
1 cup flour
4 tsp. baking powder

Mix well and add:
1 cup milk
1 egg
1/4 cooking oil

Stir gently and do not overbeat. Grease pan and bake 400 degrees until top is golden brown. this is crisp and crunchy. (better than corn bread)

CREAM OF WHEAT COOKIES
1-1/8 c. butter
1 c. sugar
2 lg. eggs
2-1/4 c. flour
1-1/2 tsp. salt
3/4 c. Cream of Wheat
1 tbsp. vanilla
3/4 c. raisins

Mix butter and sugar in large bowl. Add eggs; beat well. Add rest of ingredients and mix. Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
Star

I have a question about the Fudge and Frosting mixture, can you use home made frosting instead of store bought?
JJ

I have hunted for years to find a pizza sauce recipe that satisfied everyone in the family. I will admit that I am the hardest to please. I wanted one that tasted like a real pizza! I tried the cans in the store and made dozens of recipes. Finally my daughter in law told me that she uses Pastene Pizza Sauce. I found that it is not located in the same place as the other sauces calling themselves pizza sauce. It's in a yellow and red can and I found it at the end of the spaghetti and macaroni aisle. Who knew? I still can't make a good sauce but now I can make a great pizza.
Betty

Nancy sorry you had a bad time on trick or treat night. I tried the same thing as you did about turning lights out and also locked the door so no one would "just walk in" but it did not work either. haha I didn't have to worry about little one's [we hardly ever have any where I live]it was the big one's that bugged me to death! Seem's like if you was to tell someone your not feeling well and was having a bad day they would say ok and not bug you to death, oh well got that out ,so

Vicky in Liberty, Texas i have seen all the good recipes being sent in for sweets and do not know if anyone has made these but a friend gave me a small tin of goodies she made last year and found something that was good and addicting.

Chocolate Covered Grapes, they was so good i have made them several times myself. I use the chocolate fruit dip in a 8 oz. container that you can find in the fruit section at the store. I add 1/2 a bag of semi chocolate chip's in the container with the other chocolate and follow the directions on the container for melting. Make sure your grapes are dry before dipping and i just through several in container at a time then pick them up with the fork and lay on wax paper. I usually put them in the freezer for about 10 min. to speed the hardening of the chocolate up also. Use seedless grapes, these are so easy and good, and different.
Jenny

Thanks to all who gave advice on getting rid of mice. I do have a question regarding the dryer sheet method. Does it matter what brand? Dryer sheets seem to be good for many things, but some hints that I have read about for other uses specifically mention Bounce original scent. So, if any of you using this method do use another brand or scent, let me know. I am still looking for actual peppermint oil, but haven’t found it yet. I am going to a health food store tomorrow to check.
Thanks again! Donna

For Dawn in MN.. The dog biscuits sound great. Will the Peanut butter ones and also the ones made in the bread machine keep well without turning moldy? About how long would you say they will keep? I'm going to have one happy dog come Christmas. Thanx.
Trish in Fl

Hi,
I am interested in Suzette's "blasted turkey recipe. I assume this turkey is not stuffed?
Trina Stephen, Manitoba, Canada

Lemon Coffeecake
1-1/4 cups granulated sugar, divided
3/4 cup vegetable oil
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (15 3/4 ounce) can lemon pie filling
1 1/2 teaspoons ground cinnamon

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish. In a mixing bowl, combine 1 cup of the sugar and the oil; mix well. Add eggs; beat until light and lemon-colored.
Combine flour, baking powder and salt; add to the egg mixture and mix well. Pour half into the prepared baking dish. Spread pie filling over batter. Top with remaining batter.
Combine cinnamon and remaining sugar; sprinkle over the top. Bake for 30 minutes or until a wooden pick comes out clean. Cool on a wire rack.
Yield: 12 to 16 servings

Tona in Bama

Nancy, I would love to have a delicious carrot cake recipe. Hope some of our readers can oblige.. Thanks, Joyce in Ky.

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