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.

Wendy's Frosty (clone)
1 cup milk (lowfat OK)
1/2 cup Nestle's Quik
3 cup vanilla ice cream

Allow ice cream to soften in refrigerator for 1 hour. Mix all ingredients in blender Serves 2.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aoal.com
Order: 765-271-9041

Those of you watching your weight can make delicious unsweetened, flavored tea by using Watkins Gourmet extracts. #21395 Lemon #21368 Mango #21367 Peach #21705 Raspberry. It only takes a few drops.

Hi Nancy,
I have a request for a recipe that was submitted a couple of years ago (I think). The recipe is for Barndt's Scalloped Potatoes. I had it saved on a CD but somehow I misplaced the CD. I think it may have come from Suzy in Indy if it was can you please send it in again Suzy as it is most definitely a keeper. I have been going thru the archive's trying my best to find it with no luck and I am so looking forward to making it again. Any help will be very much appreciated. Thank you Nancy for all you do and for going the extra mile by including diet recipes with the w.w. points all figured out I am going to use everyone of them as 2008 is going to be a healthier and thinner me, year.
Nad in Kansas City, Mo

Thanks for your great newsletter. I wanted to share this recipe. Hope you enjoy!
Tricia

Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 1/2 cup mashed ripe bananas (3 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small walnuts pieces
1 cup sweetened shredded coconut

Dried banana chips broken into pieces
Preheat the oven to 350 degrees F. Line 48 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
Fold the diced bananas, walnuts and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana pieces, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Good morning Nancy,
To Betty in Maine and also all the others who couldn't find the chocolate & raspberry swirl chips or chocolate and raspberry baking pieces before the holidays this year: I couldn’t find the raspberry filled dark chocolate chips before the holidays either, but just afterwards I found what I had looked for earlier in Dec.! Our local commissary had the ones I had tried the year before. I could find every other type but not the raspberry/dark chocolate! I found some and bought what they had. They will be in our little extra fridge till I use them. They are so good! Hershey’s (who makes this chip, not Nestle’s) told me that they only put these on the market during the holiday season! I did see them listed on their web site last week, also. They have several recipes using these chips.

For all those recipe collectors, here is a link to http://whatscookin.proboards4.com/index.cgi?.

Just click on this link and the fourth section down from the top, just above Nancy’s Kitchen Patio is a section specifically for cutting and pasting and making cookbooks, etc.

Nancy you take care!
Chris in NM

Apricot Fish
Makes 4 servings
Weight Watcher Points - 3 Points

1 pound fish fillets
1/3 cup non-fat yogurt
3 tablespoons apricot jam
1 tablespoon lemon juice

Arrange fish in baking casserole that has been sprayed with nonstick cooking spray. Bake at 450 degrees, uncovered, for 4 to 5 minutes. Drain any liquid. Mix remaining ingredients and pour over fish. Bake for 2 minutes longer to heat sauce.

Calories 137 Fat 1g Sodium 97mg Protein 21g Carbohydrate 11g Cholesterol 42mg Fiber 0g

7-Up Baked Apples
Makes 4 servings
Weight Watcher Points – 2 Points

4 baking apples
4 tablespoons golden raisins
4 tablespoons brown sugar
1/2 cup diet 7-Up

Core apples without cutting through the bottom. Stand apples in baking dish just large enough to hold them. Place 1 tablespoon raisins and 1 teaspoon brown sugar in center of each apple. Pour in 7-Up. Bake at 350 degrees for 45 minutes, basting frequently, until apples are tender but not mushy. Serve warm or chilled. Makes 4 servings

Calories 122 Fat 1g Fiber 4g Carbohydrate 31g Sodium 3mg Cholesterol 0mg

Angel Food Cake Dessert
Makes 12 servings
Weight Watcher Points - 4 Points

1-1/2 cup sifted confectioners' sugar
2 tablespoons skim milk
1/2 teaspoon vanilla
1 prepared angel food cake

In a small bowl combine first three ingredients. Drizzle over angel
food cake layers.

Calories 222 Fat 0g Sodium 109g Protein 4g Carbohydrate 51g Cholesterol 0mg Fiber 0g

Crockpot Chicken and Cabbage
Makes 4 servings
Weight Watcher Points - 5 Points

4 (5 ounce) chicken breasts (boneless and skinless)
1 small cabbage, quartered
1 package mini carrots
2 (14-1/2 ounce) large cans of Mexican flavored stewed tomatoes.

Place above ingredients in crockpot. Cover and cook on low for 6 to 7 hours.

Calories 266 Fat 3g Sodium 897mg Protein 43mg Carbohydrate 20g Cholesterol 40mg Fiber 4g

Coleslaw
Makes 8 Servings (2/3 cup)
Weight Watcher Points - 1 Point

1/2 cup reduced-fat sour cream
1/4 cup fat-free mayonnaise or salad dressing
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)

Mix all ingredients except cabbage, carrot and onion in large glass
or plastic bowl. Add remaining ingredients; toss until evenly coated.
Cover and refrigerate at least 1 hour to blend flavors. Cover and
refrigerate any remaining salad,

1 Serving: Calories 45 (Calories from Fat 10); Fat 1g (Saturated
1g); Cholesterol 5mg; Sodium 120mg; Potassium 210mg; Carbohydrate 9g
(Dietary Fiber 2g); Protein 2g

% Daily Value: Vitamin A 26%; Vitamin C 32%; Vitamin D 0%; Calcium
4%; Iron 2%; Folic Acid 6%

Diet Exchanges: 2 Vegetable
Source: American Diabeties Association

Chicken and Mushrooms
Make 8 Servings
Weight Watcher Points - 5 Points

8 (5 ounce) chicken breast (boneless and skinless)
2 (6.2 ounce boxes Uncle Benn's Wild Rice Mix
1 (4 ounce) can sliced mushrooms
1 (11 ounce) can mandarin oranges

Scatter rice in bottom of roaster with cover. Sprinkle 1 of the seasoning packets in rice. Lay chicken over rice. Pour mushroom and
oranges with juice over chicken. Sprinkle top with second seasoning packet. Add, water according to directions to cover rice. Cover and
bake at 350 degrees about 2 hours. Remove cover the last 20 minutes.

Calories 252 Fat 2g Sodium 639 Protein 34g Carbohydrates 19g Cholesterol 40mg Fiber 1g

Herb-Crumbed Broccoli
6 Servings
Weight Watcher Points - 1 Point

Butter-flavored vegetable cooking spray
2-4 tablespoons chopped pecans
1/4 cup dry unseasoned breadcrumbs
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried chervil leaves
2 tablespoons finely chopped parsley
1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
Salt and pepper, to taste

Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat
until toasted, 2 to 3 minutes, stirring frequently. Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to
4 minutes, stirring frequently. Remove from heat and stir in parsley. Season broccoli with salt and pepper to taste; arrange in
serving bowl. Spoon crumb mixture over broccoli.

Calories: 61 Protein: 3.7 g Sodium: 64 mg Fat: 2.1 g Carbohydrates: 8.7 g Exchanges: 1-1/2 Vegetable, 1/2 Fat
Source: http://diabeticgourmet.com/

Chicken with Orange Marmalade
Makes 4 servings
Weight Watcher Points - 4 Points

4 (3 ounce) chicken breasts (skinless, boneless)
1/3 cup orange marmalade (not sugar free)
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Arrange chicken in baking pan. Mix marmalade and lemon juic. Spread on chicken. Cover and bake at 350 degrees for 40 minutes.
Baste and bake uncovered for 5 more minutes.

Calories 211 Fat 3g Sodium 67mg Carbohydrate 12g Cholesterol 73mg Fiber 1 g Protein 27g

Hello Nancy & Gang,
Thank you to everyone for all the great tips on recipe saving. I have about 2,000 recipes saved in Recipe Master, and about that many in folders waiting to be loaded in a program. I have an index made and all recipes are listed, even the ones waiting to be typed up. What I am looking for is a way to put the recipes I already have loaded into a program, but one that I can also just highlight, click and copy recipes from this newsletter and off the net if I wish. Oh, and emails my family members send to me. Will give these all a look.

Jan M-welcome to the family. It will take you many joy filled hours to go thru all of the archive recipes, but it will be worth it. Just have plenty of paper in the printer or disc space to hold all the good stuff! And we can't wait for some of your recipes!
Lisa, as always, love your recipes and will give the Dinner in a Cone a try soon. It was cool here in AL yesterday, but the hubbie fired up the grill and we had some grilled sun dried tomato chicken breast and I threw together this to go with it. He threw some asparagus on the grill, also and I topped it with Parmesan cheese-yumm.

Tater Hash
Serves 4

4 large butter red or gold potatoes (about the size of a peach)
1 small onion-slice in half and cut in slivers (or may use green onions-4)
1/2 red bell pepper-cut in half, then in slivers
5 button mushrooms-coarse chopped* (optional)
2 garlic cloves-minced
1/2 stick butter
2-3 T olive oil
2 T fresh chives
2 T fresh dill
1/2 t paprika
kosher salt
fresh ground pepper
Fresh grated Parmesan
Wash potatoes and cut off each end. Slice into about 1/4" slices (like potato chips) leaving skins on or remove if desired. Put potatoes in a Dutch oven filled with water and bring to a boil-salt potatoes and cook about 5 minutes, or just beginning to get soft. Drain potatoes. Meanwhile, in same pot, cook garlic, onions, pepper, and mushroom for 2 minutes, in butter and oil-turning to coat well. Add potatoes and half of the seasoning and herbs and turn to mix (like stir fry). Cook, stirring occasionally for about 2 minutes, add remaining seasoning and herbs and continue cooking until soft and done. The potatoes will usually break up some-taste and season as desired. Some of mine usually get really brown almost like blackened-this is great re heated, also!

Cowboy Quiche
for Connie who wanted cream cheese main dishes-TNT our boys loved growing up
2 lb ground sirloin
1 lb ground sausage
4 T garlic butter or (4 T butter + 1 t garlic powder)
1 bell pepper
1 onion
salt & pepper
3-15 oz cans chili without beans
3-8 oz cream cheese
24 oz shredded cheese (any type or mix two together)
12 oz sour cream
2-4 oz cans black olives-sliced/drain
2 loaves French bread-slice thin and lightly toast.
Melt butter in a Dutch oven and add meats, pepper, onion, salt and pepper. Cook done, breaking up and drain. Return back to pot and add chili and cream cheese, stirring until cheese melts-add shredded cheese and continue stirring until melted. Spread into a shallow serving dish and let stand 10 min. Top with sour cream and olives. Serve with a salad and bread.

TNT family favorite-for Roz in Indy

Crock Pot Wings in Honey
16 wings-separate into two pieces (I save tips for broth making)
salt & pepper
2 c honey
1 c soy sauce
1/2 c ketchup
1/4 c olive oil
2 garlic cloves
sesame seeds
Wash chicken well and pat dry. Season and broil in oven 20 minutes, or grill brown all over. Transfer wings to crock pot and mix sauce ingredients. Top chicken with sauce, cover and cook low 5-6 hours. Serve with rice if desired.
Mimi & Tootie ^..^

Thanks to all of you that sent in your TNT chicken soup recipes. I will try all of them~~so good for the frigid Illinois weather, we are expecting.
SUE

For Dianne in Wisconsin in the 14 Jan newsletter: Try using a spray bottle filled with water. When the cat exhibits a behavior you do not want, spray the cat in the face accompanied with "No!". If this is not strong enough, try adding a little vinegar to the water (cats are especially sensitive to sour). Hope this helps.
Victor in Chandler

January 6, 2008 newsletter
Re: Does anyone have a tip for keeping lettuce from turning brown? Any suggestions will be greatly
appreciated.
Thank you, Barb

I tear my head lettuce by hand after it’s been washed and put it in a plastic bowl with a lid. Sometimes I add chopped celery with the lettuce. Before I put the lid on it I cover the lettuce with paper towel. This seems to absorb the extra water from the lettuce and keeps it crisp. I have never had my lettuce turn brown and it has been kept in my frig for over a week.
Angie in Ohio

I have a recipe request. Morning comes early at our house...my husband leaves at 6:30 am for work and my handicapped daughter's bus arrives between 6:25 and 6:40. Her breakfast is easy, as she eats two bananas every morning (plus they cook in the classroom everyday around 8:30 for a morning snack). The problem is I don't have time to get a hot breakfast done for my husband. I have absolutely NO TIME to prepare anything, as I am busy getting my daughter ready from 6:00 am until her bus arrives. I am looking for some recipes that include egg, meat, etc that I can prepare in advance and ONLY require heating in the microwave. My husband is not fond of waffles, pancakes, or muffins. He likes hearty breakfast foods. He will sometimes make a bowl of hot oatmeal in his office after he gets to work. I've bought a few of the microwave breakfasts, but they really don't have a lot of food in them. Anyone have any suggestions? We love frittatas, but they don't reheat very well.
Here's a recipe we really enjoy. It's especially nice if you are trying to impress your husband's boss.

Chicken Cordon Bleu in Pastry
1 T butter
4 skinless, boneless chicken breast halves
1/2 package ( 17 3/4 oz) Pepperidge Farms Frozen Puff Pastry sheets (1 sheet)
1 egg
1 T water
4 t Dijon style mustard
4 slices cooked ham (1 oz each)
4 slices Swiss cheese (1 oz each)
In medium skillet over med-high heat butter. Season chicken with salt and pepper and cook until browned. Remove from skillet. Cover and refrigerate at least 15 minutes.
Thaw pastry sheet at least 30 minutes before using. Preheat oven to 400* Mix egg and water and set aside.
Unfold pastry on lightly floured surface. Roll into 14 inch square and cut into 4 (7 inch) squares. Spread 1 teaspoon of mustard onto each square. Top with 1 slice ham, 1 slice cheese, and 1 chicken breast half. Brush edges of square with egg mixture. Fold corners to center on top of chicken and seal edges. Place seam side down on shallow sided baking sheet. Bake 25 minutes or until golden. Serves 4.
This is a really impressive (yet very simple) dish to make when you have company over for dinner. A lot of the time, I use tenders as they are easier to cut once the puffs are finished as opposed to the whole chicken breast.
Make it a GREAT day! Lisa (East Texas)

Re:From January 13th recipes, there's one for "Grace's Banana Cake" from Lisa...unfortunately Lisa didn't list the size of the pan(s) to use... I'm thinking it must be a loaf pan, but rather than go thru the trouble of making the batter and choosing the wrong size, I'd appreciate Lisa saying which size and shape to use.
Thanks!
Barbara Bayside, NYC

>>>Reply to Barbara Bayside, NYC
HI, On January 14 you asked about Grace's Banana Cake I checked and there isn't a pan size listed...my grandma never went by recipes, my mom was lucky to get this from her. My aunt says she would use a 9x13 cake pan. I'm sorry I didn't notice no pan was mentioned when I posted.
Lisa in Auburn MI

Nancy, thank you for all you do to make this wonderful newsletter so enjoyable. I have been reading it with enjoyment for a long, long time. Pat Collins LA

I would like to share my pancake recipe. It is the one that I used in my restaurant. All my customers seemed to really like them.. they are very light and I served them with my homemade blueberry syrup.

Cornmeal Pancakes
1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 beaten eggs
2 tablespoons butter or oleo, melted

Stir together flour, cornmeal, sugar, soda, and salt. Add buttermilk, eggs, and butter. Stir just until flour is moistened.
Using 1/4 cup batter for each pancake cook on hot lightly greased griddle.
From Pats Kitchen.

Thanks to all of you that sent in your TNT chicken soup recipes. I will try all of them~~so good for the frigid Illinois weather, we are expecting.
SUE

Just a suggestion to everyone who keeps their recipes on the computer. I also keep mine in Microsoft word and copy and paste them in folders. I spent days getting them the way I wanted them (I keep mine in 4X6 format so I can print them on file cards.) and then my computer crashed. PLEASE, PLEASE, PLEASE, remember to save your files to a CD or a Scan Disk. I lost all mine and have been so disheartened that even though I have my cards, I don't have the energy to put them all back in. Now I also copy my files to a scan disk and that way when I go to visit my family, I can carry the scan disk with me and I have a recipe if I need it.
Marion

Hi
This recipe is great

Oreo Cookie Chocolate Balls
1 package OREO Cookies ( I like Mint the best)
1 8 oz soften cream cheese

Crunch up Oreos ( I use a Food Processor) after crumb add cream cheese scoop out into balls and put in refrigerator. After they have chilled.... I dip them in chocolate.

These are great and everyone loves them we call them chocolate delights the name I first heard them called was o shit bars didn't like that named.. so we call them chocolate delights. Hope you will like this recipe...PS I have tried other cookies other than Oreos... Oreos are the best
Sharilyn

The newsletter for 01/14 has so many recipes I want to copy but my basement is too cold so I'll just have to wait for a warm up. The lemon frosting, the tortilla cone sandwiches, the rolls made with onion dip and, of course, a couple from Tona, have made me want to COOK!
grannym IL

For Roz in Indy:
Honey keeps forever. Don't feel pressed to use it all. If it crystallizes, put it in the microwave for a few seconds and it's good again.
grannym IL

Nancy some people are sending in recipes for chicken and I have done this recipe for years. A friend of ours does this with turkey after Thanksgiving and you can use this over bread, biscuits and just served plain.

Chicken with Soup
4 chicken breast
1 can cream of chicken soup
1/4 to 1/2 teaspoon poultry seasoning

Cook the chicken as you wish. I cook ours on a grill. After they cool about 15 minutes I slice them and putting them in the soup with the poultry seasoning. Then I put them in a zip lock bag and freeze in portion size meals. Then I put them in the freezer and when I need a quick meal I pull these out putting chicken pieces and soup in a sauce pan heating it. I have served this with stuffing, a vegetable and fruit for dessert. You can cook the chicken breast then let the chicken cool, slice and put in a zip lock bag and freeze. Then when you are ready to serve put the sliced chicken and soup in a sauce pan. Put this on a toasted piece of bread with a salad and dessert for dinner. This is so easy for a meal that you have forgot to take out of the freezer before you go to work.

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

Nancy in the 1/12 newsletter Cathy Z was looking for a recipe that had hamburger, noodles, sour cream corn and she thought can soup. This following one I have made when my husband was out of town when the kids lived at home. So you know that this is an TNT recipe.

Hamburger Casserole
2 lbs lean beef
¼ cup chopped onion
1, 8 oz., can corn, drained
2 can cream of chicken soup
1, 8 oz., can mushroom pieces, drained
1 cup sour cream
1-1/2 cooked egg noodles, drained
1/4 to 1/3 cup pimentos, chopped

Brown meat and onions, drain fat. Add all other ingredients. Pour into lightly sprayed 9x13" pan.
1 cup bread crumbs
1/4 teaspoon paprika
2 tablespoon margarine, melted

Sprinkle the above on top of the casserole. Bake at 350º for 45 minutes. Cool for 5 to 10 minutes. Cut into any size squares you wish. Use a spatula to remove the pieces and this way they will stay in shape.

Everyone have a great day. Also to the snow areas stay warm and safe. Nancy and 4 legged associates stay safe and and take care.
Susie Indy

Old Fashioned Egg Custard Pie
1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. Flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell

Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more minutes.
Lisa

Baked Pork Chops
4 Pork chops
flour
Dijon mustard
1 bell pepper
1 medium onion

Coat pork chops with mustard. Lightly dredge in flour and then brown quickly in skillet. Place in baking dish. Add salt and pepper to taste. Add thinly sliced pepper
and onion over each chop.

Cover with foil and bake at 325º for 35 to 40 minutes, until chops are cooked.
Lisa

Hi Everyone,
Regarding saving recipes, on Nancy's site in 2004 a recipe software program was being discussed and praised. I decided to purchase the software it's called Home Cookin. You just highlight, copy and then store the recipes on your computer, it has worked with every website where I've wanted to save a recipe, again just copy and paste into the Home Cookin' program and viola you have the recipe saved, filed in an easy to retrieve place on your computer.

The program places a gingerbread icon on your desktop and that is where all your recipes are stored. It can create shopping lists, save pictures of the recipe, etc. there are so many features but most of all it is S-I-M-P-L-E to load and to use. The support was quick and responsive to the one time I had a question.

I've had this installed on my computer for nearly four years now and it is the first place I go for archived recipes. It is the one of the first programs I back-up when I make back-ups in case of computer melt-downs as I'd never want to lose my cache' of recipes! Thanks again to Nancy for this easy organized fix to piles of copied recipes in notebooks....

Kudos' to those that are more computer savvy and can create their own programs but for me, the Home Cookin' software is absolutely, hand's down the best purchase I ever made to organize recipes.

Here is the website: www.mountain-software.com . Just as a sidebar I don't work for this company :o) I'm just thrilled to have the software and wanted to thank Nancy for making my life simpler by allowing this software to be promoted on her site four years ago!

I hope I'm not breaking any rules by telling everyone about this program.

Also many thanks to Frances in Wesley Chapel for the tip about triple clicking on a recipe to highlight! Wow talk about taking the frustration of clicking and dragging out of my life! :o)
Smiles from Idaho, Onalee

Thank-you Tona in Bama for re-posting the recipe for her Banana Cream Cheese Bread in the January 9th newsletter I'm getting the overripe banana's out of the freezer to thaw so I can make this today!
Smiles from Idaho, Onalee

For Mary near Dade City, FL. Yes, the 3 quick clicks for highlighting are a great idea. I wish I could remember who suggested it several years ago. It may have been Nancy, our beloved newsletter maker. Yes, driving on SR 54 is a nightmare. I avoid it as much as possible. I'll be glad when the construction is all done. By the way, I live in Meadow Pointe.
Frances in Wesley Chapel

Would anyone have the recipe for the Asian salad dressing that MacDonald's uses on it's salad. This is lo fat and great tasting and I would love to make it at home.
Barb in WNY

I saw Tona's bread recipes, and thought I would add mine! This is delicious, and goes great with any Italian pasta dish!

Black Angus Cheesy Garlic Bread
1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago cheese
1 cup shredded Monterey Jack cheese
3/4 cup Hellmans mayonaise
1 bunch green onions, chopped
2 cloves garlic, pureed or chopped finely

Split French bread into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of the bread with spread. Bake at 350º for 7 minutes, then place under broiler for 3 minutes longer. Cut into slices and serve.

Hi Colleen,
Here is a recipe you might like. Barb, Fl.

Cream Cheese Crockpot Chicken
1 frying chicken, cut up
(or about 3-4 pounds of breast and rib Chicken pieces)

2 tbsp melted butter
salt and pepper to taste
1 package of dry Italian salad dressing seasoning mix
1 can cream of chicken soup
1 (8 oz) brick of cream cheese, cut up in cubes
1/2 C chicken broth
1 large onion
crushed garlic to taste

Brush chicken with butter and sprinkle with the dry Italian seasoning mix Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste. Pour sauce mixture over chicken in crock pot and cook an additional 30-45 minutes.
Remove chicken to platter and stir sauce before putting in gravy boat.

Blackberry Salad
1 lg. pkg. blackberry Jell-O
2 c. boiling water
1 (15 oz.) can blackberries
1 lg. can crushed pineapple, undrained

Top with the following after congealed:
1 (8 oz.) sour cream
1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1/8 teaspoon of vanilla

Dissolve Jell-O in water. Add pineapple and blackberries. Pour in dish. Congeal. Top with above ingredients. Sprinkle with nuts! Use juice from blackberries and mix with the water to make the 2 cups liquid.
Janie

Potato Pancakes
Instant mashed potato flakes to make 1 c. mashed potatoes
1 1/2 tsp. instant minced onion
1 lb. frozen hash brown potato squares, thawed
1 egg
2 tbsp. Flour
1 tsp. baking powder
1 1/2 tsp. Salt
1/8 tsp. Pepper
1 1/2 c. shredded Swiss cheese
Applesauce

In a large bowl mix potato flakes and instant minced onion. Prepare mashed potatoes following package directions except omit salt and pepper and substitute boiling water for milk. With fork or fingers, separate hash brown potato shreds and blend into mashed potatoes. In small bowl, whisk egg with remaining ingredients except cheese and applesauce. Stir into potato mixture. Brown 1/4 cup portions in lightly greased skillet until golden on both sides, turning once.
Top with shredded cheese; cover skillet to melt cheese. Serve with warm applesauce. (Makes 1 dozen pancakes.)
Sue

This is a tip for Karen, SW Kansas, n Jan 13, newsletter, If she puts dowel rods in her strawberry cream cake it might not slip around. Just a thought.

Robert's Wife in Ohio
PS Nancy would you post your address for us again. Thank You

For Susan in Ga...go to www.mrbreakfast.com and find all kinds of pancakes , including carrot cake pancakes , May find what you want there.
Anita , Brandon , FL.

Hi Nancy, sorry to be such a bug-a-boo. At Christmas I made the Pink Ladies cookies, I wrote in because they didn't seem to turn out right, yes there was a mistake, now I have another question? It seems they would still be too runny. Here is the corrected recipe I have:

Pink Ladies Cookies (Corrected)
1 C. melted butter
4 C. graham cracker crumbs
12 oz pink lemonade thawed
8 C powdered sugar ( the corrected recipe calls for 4 c., which would still be runny?)
2 C pecans chopped
1 C coconut

I am wondering if the Lemonade should have been the smaller can? I know they had doubled the recipe,so wonder if other ingredients were not correct? Thank you so much..
Name not posted on message.

This is an excellent recipe for Chicken Soup
2 large cans chicken broth (low salt works well)
1 whole chicken
1 large onion chopped
3 large leeks sliced and rinsed well
4 large carrots sliced
4 large stalks celery sliced
1 small zucchini sliced and quartered
1 small parsnip peeled and sliced and quartered
1 can diced tomatoes (I used the one with the jalapeño peppers in it)
1 tsp chopped rosemary
1 tsp chopped thyme
1 tsp oregano
1/2 cup finely chopped parsley
1 cup cooked small egg noodles
chicken meatballs (recipe to follow)

Place rinsed chicken in pot - add broth and enough water to cover. Bring to a boil and then simmer for about 1 hour to thoroughly cook chicken. Remove chicken and set aside to cool. At this point you can either let the broth cool and then skim off the fat or use it as is. Return broth to a boil and add the vegetables spices and cook until vegetables are soft. Add the can of tomatoes. Taste and season with salt and pepper as desired. Remove skin from chicken and shred meat. Add chicken and meatballs to pot. Simmer until meatballs float to the top and continue cooking for about 15 minutes. Right before serving add parsley.

Chicken Meatballs
1/2 lb ground chicken
2 tbs Montréal steak seasoning (Yes steak seasoning)

Mix well and roll into bite size balls. Place some noodles in soup balls and add soup and enjoy. This is one of the favorites of the ladies in my church. To make it chicken and dumplings omit meatballs and add 1 pack of
potato gnocci.
Glenda In New Jersey

For Karen in SW Arkansas, I'm glad you liked the hint for highlighting recipes, I'll try to send more hints soon.
For Barbara and Butch who wanted a Chicken and Yellow Rice recipe in the January 9 newsletter. I grew up in Tampa, Florida which had a large Spanish population and many Spanish Restaurants. This is a TNT Spanish recipe I have used for many years.

Yellow Rice And Chicken
Wash and dry:
8 chicken pieces

Sprinkle with salt and pepper. In an ovenproof saucepan or casserole, sauté chicken in olive oil a few minutes on both sides.

Add: 1 medium onion, finely chopped and cook a few minutes.
Add: 2 cloves garlic, minced and cook just a few seconds more.
Add: 2 cups chicken broth and

2 cups beer (any brand)
1/2 green pepper, large dice
1 bay leaf
1/2 teaspoon cumin
1 teaspoon VIGO brand yellow coloring powder for Yellow Rice
pinch of real saffron, crumbled between fingers
2 teaspoons salt
1 teaspoon lemon juice from fresh lemon

Bring it all to a boil, then add :
2 cups long grain rice

Stir well, cover and bake in 350 degree oven approximately 25 or 30 minutes or until all liquid is absorbed and rice is tender. Serves 4.
For a nice presentation, add some drained cooked peas, diced pimientos, and chopped fresh parsley after cooking. Let it rest about 10 minutes before serving.

If you don’t have beer, but you do have white wine:
1. Cook the casserole using half chicken broth and half water. When it is finished cooking, sprinkle all over with some white wine, (about 2 tablespoons). Cover and let it sit about 10 minutes. Fluff up rice with a fork before serving.
2. Also: If you really don’t want to turn on the oven, you can cook it on top of stove on low heat for same amount of time or until liquid is absorbed. It just seems to turn out better in oven, but when it’s too hot to use the oven, I make it on the stovetop.
Frances in Wesley Chapel

I thought Oma in LA would like this recipe. It's tried and true, and I have been making it for 30 years. Very moist and delicious.

Saucy Apple Swirl Cake
1/2 cup sugar
4 teaspoons cinnamon
1 pkg. (17 oz.) Pillsbury yellow cake mix
1-2/3 cups (1 lb. 1/2 oz.) jar applesauce
3 eggs

Blend sugar and cinnamon. Grease a 10" Bundt or tube pan. Dust with about 2 tablespoons of the sugar-cinnamon mixture. Blend cake mix, applesauce and eggs until moistened. Beat as directed on cake mix package. Reserve 1-1/2 cups of batter. Pour remaining batter into pan. Sprinkle with remaining sugar-cinnamon mixture, then top with reserved batter. Bake at 350 deg. for 35 - 45 minutes or until done. Cool cake in pan, top side up, for 15 minutes. Then invert on serving plate. I serve this with Cool Whip.
Mary in Poland, Ohio

I have a request. My husband had an aunt who ran a small catering business and used to make the best mashed potatoes. We were told that she used mayo in them. I am wondering if anyone has ever heard of this before. I haven't tried it at home, since I never wanted to ruin the potatoes I had cooked for dinner.
Linda from Pa.

Everyone has been talking about strawberry cake, so I thought I would send in my usual recipe.

This is a TNT family favorite. I make this cake every year for my sister-in-law's birthday. I usually make an extra batch of frosting for her to eat later (and yes, she just eats it with a spoon!). I send it with my husband to work all the time too because they request it so often. I get asked to bring it to all kinds of functions....church, PTA, etc. I must say that I find it very sweet. A small piece is plenty for me, but everybody else seems to like seconds and thirds!

Kappa Strawberry Dream Cake
1 pkg. white cake mix
1 (3 oz.) pkg. strawberry gelatin
2 Tbsp. flour
3/4 c. cooking oil
4 eggs
1/2 c. strawberry syrup from thawed strawberries, add water if needed to make 1/2 cup
1/2 box (16 oz.) frozen sliced strawberries, thawed +1/4 c syrup

Strawberry Frosting:
1/2 c. butter, softened
1 box confectioners sugar, plus more if need to make thick enough
1/2 box frozen sliced strawberries, thawed,
1/2 tsp. vanilla extract

Mix together cake mix, gelatin, flour, eggs, oil and juice/water. Beat at medium speed for 2 minutes. Add strawberries,including syrup to batter. Beat 1 minute. Divide batter evenly into 2 greased and floured 9-inch round pans. Bake in moderate oven, 350 degrees for 35 to 40 minutes. Cool about 10 minutes, and remove from pan. When completely cool, fill and frost with the Strawberry Frosting. I usually make in a 9 x 13 pan and bake for about an hr and only frost the top.
Strawberry Frosting: Heat margarine until smooth. Add sugar alternately with berries, including syrup and beat until smooth. Add vanilla extract. If frosting is too thick, thin with a little milk or cream. If too thin, add a little more powdered sugar. You never know how it's going to go...depends on how much syrup is still inn the strawberries. As for the strawberries, I buy the large tub of Wal*Mart Great Value strawberries in syrup.

I hope you enjoy it as much as my family and friends.
Lisa (East Texas)

I have a request. My husband had an aunt who ran a small catering business and used to make the best mashed potatoes. We were told that she used mayo in them. I am wondering if anyone has ever heard of this before. I haven't tried it at home, since I never wanted to ruin the potatoes I had cooked for dinner.
Linda from Pa.

Hi~ I've a simple question for you experienced 'bakers/cooks' here--but one I'd like answered.
Which type of recipes do I add Cold Eggs to, and which type of recipes do I let eggs warm up on countertop first before mixing--and Why? (Am making bread pudding right now & adding Cold eggs, for instance--Best?)
Carol/SoCal

Hi Nancy!!!!   Hi Everybody!!!
Well... I have been to the dr. and she has told me I have got to change the way I eat!

She said with my high blood pressure, pre-diabetes, and metabolic syndrome, that I have got to lose weight..... she says I need to follow a low sodium (2000 or less a day) diet, as well as cut out sugar and all 'white stuff'. Being pre-diabetes I have to watch 'carbs' too.
I need HELP!!!

If anyone out there has recipes that will help me I sure would appreciate them! Remember... they need to be low-sodium, sugar-free, carb concious, low calorie/fat etc... Dr. recommended that I eat mostly veggies, but you know they can get boring!
So any idea's would be wonderful!!!

I was told things are getting drastic and I need to lose a lot of weight....please help!!!
Suzie in NW Michigan