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Hi Nancy & readers of Nancyland. Glad to hear that a great Thanksgiving was enjoyed by all. I want to do a little bragging about the turkey that my husband did on the grill. He is not a cook so this was a big undertaking for him. We bought a Sittin Turkey Steamer that I saw advertised on the Internet. He followed the instructions that came with it and the turkey was delicious. I can recommend it to all. He is really bragging as he doesn't cook anything that doesn't read Microwave on the package. I'm sure he'll want to cook another one for Christmas. Best wishes to All for a very Merry Christmas.
Muriel, Naples, FL

Comment
The sittin Turkey Steamer is sold by www.cookschoice.com. There is a demonstration of it on their site. I have both the Sittin Chicken Steamer and the Sittin Turkey Steamer. The turkey one will accommodate either a turkey or a chicken. In the past had heard about doing a beer can turkey but didn't have a clue what it was. This gadget makes the best turkeys and chickens. If you are interested in more information check the cookschoice site and view their online videos. I really am glad I have the turkey and the chicken steamer.

The video at the bottom of their page and explains all about it. Just press the play button to view.

I just placed an order at this site. (I have ordered from them before.) If you like cookie cutters, they have all kinds. They even have the shape of every state. They also have edible glitter, non pariels in all colors, and lots of other things. cookiecutter.com The name of the company is Off The Beaten Path.

Amish Carmel Corn
7 quarts of popped corn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
½ cup light corn syrup
1 tsp salt
1 cup butter
½ tsp baking soda
1 tsp. Watkins Vanilla Extract ( I use 1 tsp. Watkins Carmel extract instead)

Place popped corn into two shallow greased baking pans. Use roasting pans, jelly roll pans or disposable roasting pans. Add the peanuts, if using. (Instead of dry roasted peanuts, you could use dried fruit like Crainins, cashews, honey roasted peanuts, etc.)

Preheat oven to 250º. Combing the brown sugar, corn syrup, butter and salt in a pan. Bring to a boil over medium heat, stirring to blend. Once the mixture begins to boil, boil for 5 minutes, stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, giving them a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
For a Cracker Jack like flavor you can use 1/3 cup light Karo and 1/3 cup molasses.

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

I am giving away 2 books in December. One is a 1982 ENTERTAINING by Martha Stewart, and the other is a Christmas Treasury 256 page book of recipes, decorations, etc. For every Watkins order placed in December your name will be put in the hat. The drawing will be Dec. 20.

Watkins Dessert Mixes and Soup Bases are on sale for the month of December. Please email your name and street address to me if you would like a copy of the December flyer.

Hi Nancy and Nancylanders!
Thanks to those who sent the Apple Brown Betty recipes!
I have two beautiful slabs of baby back ribs that I wish to cook for our Christmas dinner. I am looking for a TNT -in the oven - BBQ recipe.
Marcia in Mt. Airy

Hi Nancy and all Nancylanders,
Brrrrr in Wisconsin lol. It is only 8 above zero and bad snow/sleet storm on the way.

Oh well - that's Wisconsin for you. This is for Dee in S. Illinois -the answer to your question about using Splenda in my Cream Cheese Bars is definitely YES. I've used Splenda and gotten the same results as when I used sugar. And also yes I have used pie filling of your choice on top of the top crescent roll crust. I used Cherry pie filling cause that's what we like but you can use and kind. I put pie filling on the crescent roll crust after it is baked and cooled. Yummy. I'm so glad we have so many cooks out there who aren't afraid to tweak a recipe to suit their taste. Sometimes the tweaks tastes better than the original.
Dianne in Wisconsin

Butterscotch Haystacks
1 (11 oz. pkg.) butterscotch morsels
3/4 cup creamy peanut butter
2 cans(5 oz. each) chow mein noodles
7 ounces miniature marshmallows, (3½ cups)

Line trays with waxed paper.

Microwave butterscotch morsels in a large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

Double Broiler Method
Melt morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.
Nancy Rogers

Sugared Pecans
1 egg white
1-1/2 teaspoon water
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 pound pecan halves

Preheat oven to 300 degrees F.
With fork, beat egg white and water. Combine salt, cinnamon and sugar in a resealable plastic bag. Place pecans in egg mixture. Remove with slotted spoon to drain-off extra moisture. Place in bag and shake. Bake for 30 to 45 minutes, in a foil-lined pan, stirring every 15 minutes.

Freezes beautifully in an airtight container and will keep for two months.
Nancy Rogers

Hello everyone!
I have so many Holiday Dinners coming up, its not funny! So, I am in need of Sugar Free/Diabetic cookies, cookie bars, salads, and desserts, etc. Got any you all would like to share?

Also, has anyone tried making the Mountain Dew Dumplings with Splenda and Diet Mt. Dew? I would like to make this for sunday, but am not sure it would turn out. Dont really have time to experiment with it beforehand.
Thanks! Dee in S. IL.

This is for Andee in LA who had requested cauliflower recipes. We recently had a ladies Holiday Sampler Preview at church and one of the offerings was curried baked cauliflower. I'm not crazy for anything curried but this was well received by others. Not sure just where the recipe originated.

CURRIED BAKED CAULIFLOWER
1 large head of cauliflower
1/2 tsp salt
1 ten oz can condensed cream of chicken soup
1 four oz package shredded cheddar cheese
1/3 cup mayonnaise
1 tsp. curry powder
1/4 cup bread crumbs
2 T. melted butter

Prepare about an hour before serving. Break cauliflower head into bite size pieces and cook in covered pan with salt and 1 in. boiling water for 10 min. Drain well. In 2 quart casserole dish, stir undiluted soup, cheese, mayonnaise and curry power; add cauliflower, mix well. Toss bread crumbs in melted butter and sprinkle on top. Bake at 350° for 30 min.
Yields: 8-10 servings.
Lesleigh in PA

Nancy: Does the fact that I have not seen my question regarding control of neighbor's cats using my planters as a litter box in the past two days newsletters mean that you have determined that it was not suitable to post? I will understand but was hopefully that from all the kitty/cat lovers who are members of Nancyland that there would be a solution to my problem.
Mr. Myron Drinkwater - Lake Forest, CA

To Betty in ME:
Thank you for sending me the site for the Lady Lock pins. I'll check that out to see what I can find. I so appreciate your help in finding these. Merry Christmas.
Cindi in Nebraska

Here is a recipe I received from a 90 year old cook still going strong. I got the recipe in exchange for giving her my green tomatoes at the end of the season. Sorry, probably have to wait till next year to try!

GREEN TOMATO BREAD
1 cup oil
2 cups sugar
2 cups ground green tomatoes (don’t peel)
3 cups flour
1 tsp salt
½ tsp baking powder
1 tsp soda
3 tsp cinnamon
¼ tsp allspice
3 eggs (beaten)
3 tsp vanilla

Mix all ingredients together. Bake 325 degrees for one hour. Makes 5 small loaves. While warm put each loaf in a bag with cinnamon and sugar and shake gently.
Janice in Kansas where freezing rain is moving in!

I am looking for a snack recipe that doesn't have Chex cereal (or any others for that matter) in it. Something with cheese crackers, nuts, pretzels, etc. would be appreciated. I want to make individual gift baskets for my fellow workers. I thought a bag of snack mix, with miniature muffins and miniature cheesecakes, would be nice. Thank you for any help you can give me.
Mary in Poland, Ohio

This recipe is from a cookbook Marshall Field published for charity several years ago. This dish is incredibly delicious!

Beef Burgonoinne Extraordinare
1-1/2 lbs chuck roast, cut into cubes
1 can (10-3/4 oz) French onion soup
1 can (10-3/4 oz) Golden Mushroom soup
1 cup sweet vermouth

Heat oven to 350 degrees. In skillet, brown meat. Place in a 3 qt casserole. Add remaining ingredients. Cover and bake 3 hours. Serve over noodles.
Serves four.
grannym IL

This is for Carolyn in Los Banos with the iron problem. I've used WD-40 with great results. Spray it on the cold iron and wipe off with a paper towel. Then wipe with a soapy cloth and rinse.
Judy in Albuquerque

To the lady with the sticky iron. This happens to me a lot because I am a quilter and do a lot of applique work that uses the fusible web. What I do is to take a fresh (new) Brillo or SOS pad and barely wet one corner of the pad and then use it on your iron. It should come right off. Never use an old pad because it will scratch your iron. I hold my iron upside down as I do it so I don't get any of the "soap" in the holes. Immediately use a damp rag to wipe soap off iron.

Many thanks to Mary in VA for the Christmas bread recipes and
solution to removing Rubbermaid decals!
Athena in DE

Here are some candy "ball" recipes.. thought every1 would enjoy ;)
XOOXO,
GINA -In Indiana-

Daiquiri Balls Recipe
1 (6-ounce) package semisweet chocolate bits
1/2 C. sour cream
1/2 lb. vanilla wafers
1 C. confectioners' sugar, plus more for rolling
1/4 t. salt
3 T. cocoa
1 T. each lemon and orange zest, grated
2 1/2 T. lemon juice
1 1/2 T. white corn syrup
1/4 C. rum
1 C. pecans, finely chopped

Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers, and add 1 cup confectioners' sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the chocolate centers. Roll in confectioners' sugar. Store in airtight containers. Freeze. Makes 54 balls.

Payday Balls Recipe
1/2 lb. melted white chocolate coating
1/3 C. peanut butter
1/2 C. marshmallow cream
melted caramels for dipping
chopped peanuts

Mix together 1/2 lb melted white chocolate coating, 1/3 cup peanut butter and 1/2 cup marshmallow cream. Roll in logs or balls, Freeze ( if you do not freeze these before dipping in caramel, they will melt and mix with the caramel) Dip frozen ball or log in melted caramel and roll in chopped peanuts.

I just wanted you all to know that I have been happy to see "our own Watkins lady" here on this newsletter (thanks, Nancy) I had used up all my onion soup base, almost out of my vanilla, and am getting hints from my nieces for the garlic and dill dip mix for Christmas gifts. It was so nice to speak with Brenda - she placed my order so fast!! Thanks Brenda!! I was disappointed last week when I needed to make a dip and veggies and used another soup mix (you know the one I mean, it starts with a "L" and is also the name of a popular tea) Well, it was so salty that I had to add more sour cream to make it able to be eaten. Not with the Watkins onion soup base, it is perfect as a dip, and can also be used in gravies, pot roast (yum), I am sure you will find many other uses as well. Can you tell I really like this? haha!

Also, Theresa in MI, thanks for the info about the smaller Nesco - didn't know they made a 4 qt. I will ck out QVC, one of my favorite places to shop. They keep me company many nights at work when things are slow, and I don't have to listen to all those commercials on regular tv!!! Have a great weekend everyone, Laura in Ct

HI Everyone!!
Hope everyone has a wonderful weekend. I need a punch recipe that has jello, pineapple juice, and frozen lemonade in it. Anyone know which one I am speaking of??
Thanks. Gina

Deborah: Have you considered cutting the quart jar recipes in half, and using pint jars instead? I would think this would work for cookies especially!
Mary in J.C.MO

To Dee, S IL:

I have had the Cream Cheese Bars recipe for several years and have always made it with Splenda with perfect results.
If you add pie filling to the bars, you will up the sugar content.
grannym IL

Hey Nancy & Gang,
Thanks for those good recipes, Nancy. And I agree with Billie-that silly cat is saving up for something really yummy-reckon he is getting ideas from all these good recipes you process every day? That is my idea of heaven!!

Sue, I found the wild rice here in AL at a Southern Family Market (formerly Food World). It is in a 1 lb bag right along with the long grain and brown rice. My sister buys it in GA at Publix.

Merry, thanks for sharing this recipe. I have never seen it, but I will give it a try. I love unusual stuff. Please send more of them if you have them.

Italian Cream Cheese Cake
This is my mother's recipe and it is sooo good. As a child I remember her baking cakes for church and work. She got so many requests that it became side job-and you guessed it-I was the chief gopher and dish washer-lol.

1 stick real butter
1/2 c Crisco
2 c sugar
2 c all purpose flour
1 t baking soda
1 c buttermilk
5 eggs-separate and beat whites stiff
1 t vanilla flavoring
1 can Angel Flake coconut
1 c pecans-chop fine

Frosting:
8 oz cream cheese-soft
3 oz cream cheese-soft
6 T real butter
1-1/2 t vanilla flavoring
1 lb box + 2 c confectioner's sugar
1 c pecans-finely chopped

Cream butter and Crisco well. Add sugar and beat smooth. Add egg yolks and mix until all are blended well. In a medium bowl, mix and sift dry ingredients. Add to batter alternately with buttermilk-beginning and ending with flour. Stir in vanilla, nuts, and coconut well. Fold in stiff egg whites by hand with a large spoon gently. Pour evenly into 3 prepared 9" cake pans and bake 350* for 25-30 minutes or until done. Let cool in pans 10 minutes, then turn out on wire racks to completely cool. Mix frosting and ice cake completely. Mix butter, cream cheeses, and sugar well. Add vanilla and nuts, blend well and ice cake all over.
****Mother has frozen the layers for 2-3 weeks with good results. Just defrost room temperature and frost as directed.

Give this one a try, you won't be sorry.
Mimi ^..^

Oh my goodness. I tried the Hillvilla Pumpkin pie and it is to die for. I made it before Thanksgiving and took it to work to have two co-workers try it (kind of like guinea pigs, but they were thrilled that I did as they raved about it and wanted the recipe). Needless to say, it was a BIG hit Thanksgiving. I am not one who generally eats sweets, but I had to make another one just for myself last Sunday. Oh, am I in trouble! I have almost finished polishing it off. I did, however, make one big change. I was sure I had ground cloves, but when I went to get it out of the cupboard, there wasn't any. Since I had already begun making the seasoning mixture I had to improvise and had nothing that came close to a substitution, so I used pumpkin pie spice in place of it. It turned out so good that I will continue making it this way. I made the mistake of informing my family that there was black pepper in it and since there are always finicky eaters in every family, my youngest daughter refused to eat any. You must know, however, that this is the same woman who will not eat onions or anything that has onions in it. Now, I can hardly wait to polish off the last two pieces of my pie so that I can make another one. LOL
Dar in Iowa

Hi Everyone. Just a few words to mention about the Mexican vanilla. I've bought it from Walmart grocery section.

I'm sure Mexican food stores would have them and probably Mexican food sections of any grocery store. I even saw it in K-Mart yrs. ago. When my friends go to Mexico or they know someone going I ask for a bottle of vanilla, of course it's cheaper.
Donita OR

HI!!!! Everyone!!
Just wanted to know if anyone has recipe for Sugar Free Peanut Brittle.
Thanks. Jo Ann R. from Hawaii

Comment
I tried a recipe recently for peanut brittle using Splenda Sugar Blend.  Wasn't not real happy with it and although it uses Splenda it also uses corn syrup (lots of corn syrup).  It might be a slightly reduced calorie recipe but not much.  Here is the recipe from the Splenda site.

Peanut Brittle
1 cup SPLENDA® Sugar Blend for Baking
1 cup light corn syrup
1/4 cup butter
1/2 cup water
2 1/2 cups unsalted peanuts
1-1/2 teaspoons baking soda, sifted

Butter a jellyroll pan or a slab of marble. Set aside.

Combine SPLENDA® Sugar Blend for Baking, corn syrup, butter, and water in a heavy 2 quart saucepan. Cook over medium-high heat, stirring constantly until SPLENDA® Sugar Blend for Baking dissolves and mixture begins to boil. Reduce temperature to medium-low; cook, stirring occasionally, until candy thermometer reaches 275 degrees F (about 20 minutes). Add peanuts and continue cooking until candy thermometer reaches 295 degrees F. (about 10 minutes). Remove from heat and quickly sprinkle baking soda over mixture, stirring until blended. Pour into prepared pan or marble slab, spreading thinly. Cool and break into bite-size pieces. Store in an air-tight container.
Makes 24 pieces

Calories: 180 Calories from Fat: 90 Total Fat: 9g Saturated Fat: 2g Cholesterol: 5mg Sodium: 115mg Total Carbs: 22g Dietary Fiber: 1g Sugars: 16g Protein: 4g
Weight Watcher Points: 4

When I checked the calorie content of peanut brittle you can purchase and approximately same size of piece (Calories 190  Fat 5.0   Fiber: 0) Weight Watcher Points: 4

In my opinion, it didn't seem worth the effort to use the sugar blend. 

For Shirley in Tyler, Texas
Nancy published this once before this fall but it fits what you are looking for just perfectly. We made 5 loaves at Thanksgiving and will be doing 5 more Saturday and then freezing for gifts. It is a nice thick bread - not oily at all - and so yummy.
You could omit the cranberries to get plain pumpkin bread - the flavor is just wonderful!

Cricket's Pumpkin Bread
2-1/4 C all purpose flour
1 T pumpkin pie spice
2 t baking powder
1/2 t salt
2 large eggs
2 C sugar
1 15 oz. Can pumpkin - not pumpkin pie mix
1/2 vegetable or canola oil
1 to 1 1/2 C fresh cranberries
1 C chopped walnuts or pecans - your choice

Combine flour, pumpkin pie spice, baking powder and salt in a large mixing bowl

Combine eggs, sugar, pumpkin and oil in a bowl and beat until just blended. Add pumpkin mixture to the dry ingredients and stir until moistened.  It's a very stiff batter. Fold in the cranberries and nuts. Spoon batter into 2 greased and floured 9x5 inch loaf pans Bake at 350 for 55 to 60 minutes - test with a toothpick. Cook in pans for 5 to 10 minutes; remove to wire rack to cool completely.

NOTE: Next time I would add about 1 T grated orange rind

For Betty in ME
Last year my husband made the two ingredient fudge using every imaginable combination of ingredients. We always buy the Betty Crocker Frosting - and definitely not the whipped - just the regular one. This will also be on Saturday's cooking agenda - he will make 4 batches and store. Made wonderful gifts last year when I couldn't do cookies or anything for that matter.

It sets up well. And after the first batch, we learned to line the pan with foil, then when it sets just lift it out to cut - gets nice smooth edges and even pieces that way.
Good luck! Rosemarie in rural Kansas City

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Just wanted to pass along to anyone that is interested, that the 2007 Official White House Christmas ornament is now on sale from The White House Historical Association by calling toll free 1-800-555-2451. I have just received mine as I give them out for Christmas to family and friends. It comes in a nice box with a booklet explaining the White House event. This year's ornament is the wedding of President Grover Cleveland on June 2, 1886 who married Francis Folsom in the Blue Room of the White House and the only President to have married in the White House. It is a beautiful ornament and great for gift giving. http://www.whitehousehistory.org/01/01.html
Betty in MD

I haven't been on here very much lately, as our oldest son was visiting from Ohio for the past three weeks, so wanted to spend as much time with him as possible, as only see him once a year! Anyway, tonight I am catching up on the newsletters, and found several good ones to try for the holidays. In the November 27th newsletter, Nancy in Fl. was asking for recipes that she had lost. One was for a Lemon Cherry Bread and the other for Nutmeg Logs. I am not sure these are the recipes she lost, but we sure have enjoyed them over the years.

Lemon Cherry Loaf
6 tbsp. butter
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
rind of 1 lemon, grated
1/2 cup maraschino cherries, chopped
1/2 cup nuts, coarsely chopped

In a large bowl, mix in given order. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 275º for 1 hour and 55 minutes, or until it tests done when thin paring knife stuck in the middle comes out clean. Cool for 5 minutes and pour glaze over. Cool about 15 minutes until glaze hardens and remove from pan.

Glaze:
Mix together well in small bowl; 1/4 cup sugar and juice of 1/2 lemon.

When completely cold, wrap well in plastic wrap. This keeps for quite awhile in the refrigerator, and is so tangy and delicious!

Nutmeg Cookie Logs
3 cups flour
1 tsp. nutmeg
1 cup butter
2 tsp. vanilla extract
2 tsp. rum flavoring
3/4 cup sugar
1 egg

Cream butter, vanilla and rum flavorings and sugar. Add egg, Add flour and nutmeg and mix thoroughly. Shape pieces of dough on lightly floured surface into long rolls, 1/2 inch in diameter. Cut into 3 inch lengths; place on ungreased baking sheets. Bake at 350º for 12 to 15 minutes. Cool; frost. Mark frosting with tine of a fork to resemble bark. Sprinkle with additional nutmeg. Makes about 8 dozen cookies. This was a winner in the 8th Pillsbury Bake-Off contest. Delicious!

Frosting: Cream 3 tbsp. butter, 1/2 tsp. vanilla extract, 1 tsp. rum flavoring, 2-1/2 cups powdered sugar and 2 to 3 tbsp. evaporated milk, beating until spreading consistency.
Judy (in Alaska)

To Mrs. Marshall, Illinois who requested a clarification on my recipe for fruitcake in 11/29 newsletter. Yes, the 8 cups of chopped nuts refers to the 2 pounds of nuts. Sorry, I don't remember if 8 cups equals 2 pounds of shelled nuts, but I used 8 cups of chopped walnuts.

This recipe is very old, as you can tell by the way it is written. My step-mother used to send this cake to me every Christmas and it was a welcomed gift. If you make it, please let me know how you liked it. Hope you enjoy as much as we do.

Happy Holidays to everyone and thanks for a great recipe newsletter!
JoAnn in PA

Dawn in SW GA~ Because some Mexican vanilla's better quality (& no coumarin) than others, am going to wait for your "La Vencedora vs Molina" taste-testing, and which one retains vanilla flavor best in baked goods. Am not in a hurry as won't get down to Tijuana til after holidays, so will wait for your results. Thanks in advance.
Carol/SoCal

Well, here I am for the third time today. I also use the brand La Vencedora Mexican vanilla. It is supposed to be double strength and you use half of what your recipe calls for, but I always use the full amount. I really do like the flavor it gives. I got mine in New Progresso, Mexico for about $6
American. Connie in TX

I am wondering if any of you great people out there might be able to tell me where I might find a book store or something online where I can order my 17 month old granddaughter an "indestructable" set of books! She loves to pretend that she is reading but is very hard on them once she thinks she has them read.
Phyllis Knipp Baker, Mt

Hello Nancy,
I am asking all of you that in making pecan pies, does the bottom crust seem to absorb liquid and become very crusty and sticks to the bottom of the pie pan, making it impossible to remove a nice even slice of pie? I would appreciate any suggestions to help resolve this problem. Thanks much!
Millie in MO

Chocolate Fudge
This is my specialty at Christmas time!! I have been known to make as much as 90 pounds of it ,to give away. With nine married children, 26 grandchildren and 15 great-grandchildren, you can see why I am able to get rid of that much, of it, in one season!! That is besides the candies that Everett, my husband ,also, makes. Our winter evenings, are often filled with candy making. When the kids were home we used to make Taffy and let them pull it. We have done it a few times, since we have had grandchildren to help but we haven't made it in the last several years.

7 Cups white sugar
2 Large cans evaporated milk
3/4 Pound margarine
1/2 teaspoon salt
1Tablespoon vanilla
16 ounces marshmallow creme
32 ounces walnuts
12 ounces milk chocolate chips
12 ounces semi-sweet chocolate chips

Combine the first 4 ingredients and boil for exactly 9 minutes, after it comes to a rolling boil. Remove from the heat source. Add the marshmallow creme and both kinds of chocolate chips. Beat with electric mixer until the chips are completely melted. Add the walnuts and beat until mixed in, completely.
Spread on a large cookie sheet that has been sprayed. Allow to cool before cutting. Enjoy every bite of it!!!
Phyllis Knipp Baker, Mt

Easy Cake Mix Fruitcake
I always jump at a recipe which takes a little help from store-bought ingredients. This recipe uses a purchased cake mix. You can vary the fruits to suit your taste — I often substitute dried apricots for the dates.

The addition of applesauce really makes a moist cake. You can change up the flavor of this fruitcake by using a chocolate, white or spice cake mix instead of a yellow one.

1 pound dates, chopped
2 cups pecans, chopped
8 ounces candied pineapple, chopped
8 ounces red and green candied cherries, halved
1/4 cup flour
1 package yellow cake mix
1 cup applesauce
4 large eggs, lightly beaten
2 teaspoons lemon extract
2 teaspoons orange extract

Grease two 9-by-5-by-3-inch loaf pans. Line with parchment or waxed paper. Spray with nonstick cooking spray and set aside.
Preheat oven to 275 degrees.

Combine the dates, pecans, candied pineapple, candied cherries and flour in a large bowl. Toss with hands until fruit is coated with the flour.
In another large bowl, combine cake mix, applesauce, eggs and extracts. With a mixer, mix on medium speed for two minutes.
Add fruits and mix by hand until fruit is coated and evenly disbursed. Spoon into prepared pans.

Put in the oven and bake for two hours, 45 minutes, or until a pick inserted in the cake comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Remove cake from pans and cool completely. Remove paper.
Make two 2-pound loaves.

Note: You also can use 16 ounces mixed candied fruit instead of candied pineapple and candied cherries.
Debbie, AR

LOL cats are just way to funny there is not a day that goes by that they don't
Make me laugh out loud!...I am looking to get a ragdoll kitten but they are soooo expensive, can never have enough cats lol!
Have a great day!
Carol

Cereal Candy or Heavenly Hash
5 cups Cheerios
4 cups Cap'n Crunch peanut butter cereal
3 cups miniature marshmallows
3 cups Spanish peanuts
2 pounds white bark chocolate
Melt white chocolate in top of a double boiler. Combine all other ingredients in a large bowl; mix well. Cover with melted chocolate, mixing until all ingredients are coated and pour into a large pan until hard. Break in pieces.
This is delicious.
Jeane in PA

Hi Nancy! I'd like to send thanks out to Barb in Calgary and Chris in NM for their cauliflower recipes! Ladies, thank you for sharing the recipes and for taking the time to type them out and send them in to Nancy. You're the best!

For Grannym IL. Grannym, that Cream Cheese Pound Cake from the 11/28 newsletter was just wonderful. I made it after I read your recipe and want to thank you for sharing it with all of us. It was just delicious! Thank you for posting it here.
Andee In Los Angeles

Always good to say thanks to everyone. I was asking about the Mexican Vanilla and you all sure helped out. I went to the websites, I'm asking my sister-in-law in Albuquerque, New Mexico, etc. You all sure helped put me on the right path.

Nancy...see what a great thing you're doing? It's so fun to get answers.
Anna

For Christmas ..I give money to everyone, but try to give it in different ways.

This year...for instance.
My grandchild who is a teacher...she will get an apple, probably fake, with money inside the box.

One is a quarterback
he will get a mini football keychain with money.

my daughter flies alot...a little airplane with money in it...etc.

I am stumped what to give my son as he works for the Federal Government and IS ALWAYS GOING TO A MEETING. You call up..he is IN A MEETING. He goes out of town FOR A MEETING. How can I put something in a box with the money...to represent that he IS IN A MEETING!!! It is a joke in their house and our house.

Thanks...I can't believe how many hints and recipes I get from y"all.
Terry Lansing, IL

(Your) Comment:
Today I put a new bedspread on the bed. Siggy and Ditto checked it out. Ditto jumped all over it and made his "I am happy" meow over and over again. Went back to the bedroom a few minutes ago and most of his toys were hidden under the bedspread. All I could see all over the bed were lumps where his toys are. Nancy

IN RE to the above: I just decided today, I cannot go any longer without starting a collection of all these cats do!!! You have the most incredible felines I have ever read about! You have almost TAUGHT these kitties to be HUMAN!! I had NO idea cats could be so trainable and entertaining! (That is because I am an avid BIRD lover and have stayed as FAR away from them as I could all my life. They bring my dead birds to my back door and that breaks my heart.) Yours are too special to me, I will have to do a "Nancy's Cats" file!
Thanks for sharing! Barbara in AL

Hello to Nancy and Members,
Like everyone else I love this newsletter. Thanks to all that sent me the advice on how to grow garlic. Too late this year but we will definitely try it next fall. I use a lot of garlic in my cooking so it would be nice to have my own grown.

I too have a story about a kitten taking money. My Siamese kitten not quite a year old. I was at my dining room table writing checks to pay the bills. My mother-in-law came in and gave me a nice new crisp $100,00 bill to help me get my groceries. I left the table for a short time to let some of my husbands friends in the house. I went upstairs to get my husband. Came back to finish the bills, put everything away but could not find the money. I thought one of the guys picked it up but had no proof. I was feeling quite miserable. A few days later cleaning out the cat pan, guess what, I found parts of the money in it. I called my insurance company to see if there was any way possible for me to be reimbursed the money. I told them exactly what happened The girl could not stop laughing at me. Called me back few days later, told me the story was so funny and bazaar that no one could lie about a thing like that and would be sending me a check for $100.00. I never again left any money around.

Now I need some advice or suggestions from you ladies and gents. I have a Kirby vacuum cleaner that I dislike. It is heavy and you need to be a rocket scientist to figure it out if you need to use it for other things than just vacuuming. I want to replace it. Could you please suggest some other kinds of vacuums. The carpeting in living room and dining room very plush so it is hard to pick things up. I have two cats, a Tiger and Long haired black cat so their fur shows up easily. Need something with a good suction as the Kirby seems to be dieing off on me. Would like to get away from using bags.
Thanks again to all. Carolyn, Rochester, New York

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

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