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.

Our church has a 45 cup coffee urn. We need to know how to measure coffee grounds to brew that much coffee. Does anyone have a chart or other information. We can't find the manual. Thank you!
Dixiegrits

What kind of dressing mix? Hidden Valley? Good Seasons? This sounds good, but I don't see the dressing mix listed.

Post in January 24 2008's newsletter
Olive Pepper Pinwheels
Prep: 15 minutes Chill: 2 hours
Makes 3 dozen

1 package (ounces) reduced fat cream cheese
1 teaspoon fat free milk
1/3 cup finely chopped sweet green pepper
1/3 cup finely chopped sweet red pepper
1/3 cup finely chopped sweet yellow pepper
1 can (2 ¼ ounces) chopped ripe olives, drained well
6 flour tortillas (6-inches each)

In a mixing bowl, beat cream cheese and milk until smooth; stir in the peppers, olives ad dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap.
Refrigerate for 2 hours or until firm. Just before serving, cut into 1-inch pieces. Can serve salsa on the side if prefer.

Per serving: One serving (2 pieces)
68 calories 4 g. fat 2 g. protein 6 carbohydrates Trace fiber 7 mg cholesterol
226 mg sodium

Note from Nancy: I calculated this using a Weight Watcher calculator.
Weight Watcher Points - 2 Points
Susan in Iowa

For Jackie S.
I would love the recipes you spoke of for the wedding reception. Especially the seafood molds, sauces and dips. Sounds like you ladies really have a great time. And, of course, Thank you Nancy for this wonderful newsletter.
Carol in Willards, Md.

For those wanting the Cotton Candy Cake recipe.
It's was printed on February 8th and the recipe with variations was printed February 14th.
gramaj

I am having a farm tour as results of a church money maker. I thought I would serve chili on the bags of Fritos as it is going to be mostly children and a picnic atmosphere. Where is the best place to buy multiple bags of Fritos for the best price? Is it best to open the bags at the top or slit the side to make it easy for children to eat?
Thanks again Nancy for all your work!!
Barb in sunny N CA

I have mixed feelings about the print option.  I would have liked it better if the database worked on the same site as the newsletter.  This is why the recipe to print is located on another site.  Thought it might be helpful for those that often print the recipes.  Also thought it would be a great way to handle the overflow of recipes each day.  Most of the time there are more recipes than will fit into the newsletter.  Today the overflow of recipes have a link to the recipes and the ones listed in the newsletter do not.  If a member has a long message and has more than one recipe it may be posted on another site with a print this recipe below it.  Space is limited on this newsletter.

Hello Nancylanders,
I'm sure ready for spring, Thanks Nancy for all your great newsletters and all the people that contribute to make it the greatest newsletter on the web.

I have a question for Bel. in Texas in Feb.27 newsletter.
Where do you buy your 5x8 card and how do you print that size out.
Thank you Roberts wife in Ohio

Just a note in reference to your Print option. I find that my usual way of printing out individual recipes is less time consuming than using your Print option. Maybe it's because I have an iMac, but, I would be happy if you discontinued it. Perhaps others feel the
same.
Athena in DE

Hi Nancy,
I wanted to let you know i read your page every day. I love it when you forget and send it an extra day LOL

I really like the "print this recipe" It is easier for me as i was having trouble with the select way to work, since my computer was redone.

I also enjoy hearing about your pets. I have one fur ball here and enjoy her.
Thank you, Donna from Mn.

Nancy, I may be the only one to feel this way, but I really dislike having to go to another site to view recipes. It is just too much trouble and takes too much time. I don't mean to be critical, but you asked for our opinions. I find myself just skipping the recipes that are just titles and know I must be missing some great ones. Please consider going back to the original form.
Thanks, Pat in OK

Nancy, I really didn’t want to say anything since it obviously takes a lot of extra time to set up your print this recipe site but to me it’s just easier to print the recipe right from the newsletter. You had so many nice compliments about it but it’s much faster to copy and paste the original recipe. I always save the name of the author of the recipe, too. I DO like the rating idea but no one seems to use that.
Bunnie from Parker, CO

For Bev from Bay City, MI:

Strawberry Twinkies Dessert
14 Twinkies
1 box (6 oz) strawberry Jell-O
2 cups boiling water
2 pkg (4 serving size) instant vanilla pudding
1 cup cold milk
1 container (12 oz) Cool Whip, thawed
1 pt fresh strawberries, sliced

Place Twinkies in a 9 x 13" baking pan. Dissolve Jell-O in boiling water and pour over Twinkies. Mix milk with pudding (mixture will be thick). Carefully spread over Twinkies. Spread Cool Whip over pudding. Garnish with strawberry slices. Chill overnight.
grannym IL, Marcia in West Virginia and Scooch in Florida

Strawberry Twinkie Dessert
1 qt. fresh strawberries, sliced
1 (13 1/2 oz.) carton strawberry glaze
9 Twinkies
8 oz. cream cheese, softened
1 can sweetened condensed milk
12 oz. Cool Whip, thawed

Combine berries and glaze; set aside. Slice Twinkies in half lengthwise. Place cream side up on bottom of ungreased 9 x 13 dish. In a mixing bowl, beat cream cheese until creamy. Add sweetened condensed milk; mix well. Fold in Cool Whip. Spread over Twinkies. Spoon strawberry mixture over top. Cover and refrigerate 30 min. or until ready to serve (the longer the better). Serves 15
~Cris~ North Carolina

A similar recipe was sent in by Scooch in Florida

For Bev. from Bay City, Michigan in the 2/28 news wanting a Strawberry Twinkie Dessert Recipe.

I just took this to a pot luck and had many requests for the recipe. 1 large box of unwrapped Twinkies (one recipe I have calls for splitting these in half horizontally). Line bottom of 13 X 9 pan (I use my deeper lasagna pan). You won't use all the Twinkies, but pack them tightly.

Mix 2 small or 1 large box of French Vanilla instant pudding with
1 1/2 Cups milk and 2 Cups Half and Half. (You can add a little more milk if the pudding isn't spreadable consistency.) Spread this over Twinkies to edges of the pan. Next cover the pudding layer with fresh, halved, strawberries or 2- 3 packages of drained frozen strawberries. Cover all this with an 8 or 12 oz. tub of cool whip. Chill and serve.
Janice

I made this over the weekend and we enjoyed it as a meal with sides, then I sliced up the rest of it and made a turkey and cheese platter. To go with that I made a tray of lettuce, tomatoes and pickles. I took some Hellmann’s and some bread to work with a couple of bags of chips and a Jell-O Cake for on of my co-workers birthday celebration. It was enjoyed by all. It’s an Ellie Krieger recipe.

Herb Roasted Turkey Breast
1 6-lb turkey breast, bone in
2-tbspn olive oil
4 cloves of fresh garlic, crushed (use your garlic press for this)
1-tspn dried sage
1-tspn dried thyme
1-tspn dried rosemary (I didn't have any on hand so I used basil with good results)
1-tspn salt
1/2-tspn freshly ground black pepper

Preheat oven to 375 degrees. Rinse the turkey breast and pat dry. In a small bowl, combine the remaining ingredients into a paste and run all over the turkey breast -- under the skin, on top of the skin, and in the cavities.

Transfer the breast to a roasting pan and roast until the juices run clear when pierced with a fork -- about 1 hour and 30-45 minutes. Let rest, covered with aluminum foil for 10 minutes before carving.
Susana in Louisiana

I made these this week and they were gone in a flash too. Got the recipe off www.pillsbury.com and followed it with no changes. Perfect Snickerdoodles with half the bother as usual. Enjoy

Quick Snickerdoodles
3-tbspn sugar
1/2-tspn ground cinnamon
1 roll Pillsbury refrigerated sugar cookies

Preheat oven to 35 degrees. In a small bow, mix sugar and cinnamon. Cut cookie dough into 8 even slices and then cut each slice into fourths. Roll into ball and then roll the balls in the cinnamon sugar mixture. Bake 10-14 minutes on an ungreased cookie sheet. Cool 1 minute before removing to cookie rack to cool completely.
Susana in Louisiana

I got this recipe of Pillsbury.com and it is a “keeper”. I made a double batch -- one for work and one for home and they went really fast. My family especially loved them hot from the oven with big glasses of milk -- “with a bubble on top,” as our six year old says. Maybe some of you will want to try the recipe too.

Quick Peanut Blossoms
1 roll Pillsbury refrigerated peanut butter cookies
3-tbspn sugar
36 Hershey's kisses, unwrapped

Heat oven to 375 degrees. Shape dough into 32 little balls and roll them in sugar. Place on ungreased cookie sheet about 2-in apart Bake 10-12 minutes. Immediately top each cookie with 1 Hershey's Kiss, pressing down firmly. Remove from cookie sheets and cool completely on cookie rack before storing.
Susana in Louisiana

For Boots in Virginia
Mu son is a diabetic and he loves this

Jello Pie
1 small package sugar free Jello (Any flavor)
1 cup boiling water
1 large block of lite cream cheese
1 large container of lite cool whip
1 tsp vanilla
2 Graham cracker pie crusts

Bring water to a boil and add jello. Let cool. With a mixer, whip the cream cheese and vanilla. Stir jello into the cream cheese mixture; then fold in the cool whip. Pour into 2 graham cracker pie crusts and refrigerate. Hope this will help.
Lurinne/Mississippi

For Sally in PA. This is a recipe from Betty Crocker that our family likes.

Reuben Casserole
About 8 Servings

3 cups hot water
1 cup milk
1/4 cup butter
1 tbsp mustard
1 pkg Betty Crocker Roasted Garlic Mashed Potatoes
1 pkg (6 oz) sliced corned beef, cut into 1/2 inch pieces
1 can (14 oz) sauerkraut, drained
2 cups shredded Swiss cheese
1 tbsp caraway seed (optional)

Heat oven to 350. Grease square 8x8x2 baking dish. Heat water, milk and butter to a rapid boil in large saucepan. Remove from heat and stir in mustard. Stir in both packets of potatoes and the seasonings just until moistened. Let stand for about 1 minute. Whip with fork until smooth. Spread 1-1/2 cups of the potatoes in the baking dish. Top with corned beef. Spread sauerkraut over top. Spoon remaining potatoes over top and spread evenly. Sprinkle with cheese and caraway see. Bake uncovered for 20 minutes.
Lisa-Union Bridge, MD

Hi Nancy, someone wanted this soup, this is a really good version.
Billie Fl

Italian Wedding Soup
1/2 head escarole (about 1/2 lb.), cleaned, washed and stem ends removed
2 tablespoons Crisco® Pure Vegetable Oil
1-1/2 large carrots, chopped
12 cups chicken broth
1 cup uncooked ditalini or other small tube pasta
Freshly grated Parmesan cheese

Meatballs
1/2 pound ground beef or veal, or a combination of both
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup grated onion
1 large egg
1 teaspoon salt
Freshly ground pepper, to taste
Crisco® Original No-Stick Cooking Spray

SEPARATE escarole leaves and wash thoroughly to remove all grit. Stack the leaves and cut them crosswise into 1-inch strips.

HEAT oil in a large sauce pot over medium heat. Add carrots. Cook and stir until crisp tender, about 4 minutes. Add the escarole and broth. Bring to a simmer and cook until the escarole is almost tender, about 20 minutes.

HEAT oven to 350°F. Spray a broiler pan with no-stick spray.
COMBINE ground meat, breadcrumbs, cheese, onion, egg, salt and pepper in a medium bowl. Shape mixture into tiny balls, less than 1-inch in diameter. Place the meatballs on prepared pan. Bake 10 minutes or until meatballs are lightly browned.
STIR the pasta when the escarole is almost tender. Return soup to simmer. Add browned meatballs.

COOK over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with freshly grated Parmesan cheese.
Yield: 6 servings

Hi,
I am looking for a good pound cake recipe. My mother makes what she calls a cherry cheesecake using pound cake but it takes 2 boxes of the Betty Crocker mix to fill the Bundt pan and boy they can be pretty expensive. Here is the recipe as she prepares it.

Cherry Cheesecake
1 cooled large Bundt pan pound cake
Cream cheese frosting (recipe follows)
1 can cherry pie filling or topping ( 21 oz)

Cream cheese frosting
1- 8 oz pkg. cream cheese (slightly softened)
1 lb. powdered sugar
2 tbsp. Butter or margarine (slightly softened)
1 tsp. vanilla

Beat all ingredients together to make frosting. Place cake on a plate that will give you at least a couple of inches clearance all around. Frost sides, top and center of pound cake. Using a spoon , drop spoonfuls of cherry pie filling on top of cake, allowing it to run down the sides and also into the center of the cake. Can serve immediately but otherwise keep refrigerated.
Janet Marlene-Tennessee

Tastes like the real thing....delicious!
Requested in the 2/27/08 newsletter

Carnival Chocolate Melting Cake Clone
1-3/4 C. Chocolate chips Semi sweet
1-3/4 C. butter (I used sticks of margarine)
9 large eggs
1/2 plus 1/16 C. sugar
2/3 C. flour

Melt chocolate chips and butter in double boiler. Mix half the eggs and sugar in large bowl. Whisk well, then add flour. Mix well, then add remaining eggs. Pour chocolate mixture into egg mixture and stir well.
Pour into ramekins and bake at 400 F. for 8 to 10 minutes. Set them on a cookie sheet. Don't cook any longer than 10 minutes even if it still doesn't look quite done. White ramekins cook it correctly. They tend to get over done when using the clear dishes.

Serve with Natural Vanilla Ice Cream. Serves 12.
~Cris~ North Carolina

Does anyone have a recipe on how to fix catfish? I tried baking it & I really didn't like it. Am looking for something different.
Thanks, Mary L

To Eve in Wi
That "tear apart lettuce" salad is one of my favorites and I make it all the time. So simple and sooooooooo good.
Grace

In the February 22, 2008 newsletter, Mary Jo sent in a “Hot Fudge Pudding Cake” recipe. The last ingredient was 1-3/4 c. hot water. I think we are suppose to pour that over the cake before it bakes to make the pudding. Would you clarify that and also, what size of pan do you use?
Thank you, Linda, Temple, TX

Hi Nancy! I am behind in reading the newsletters. I just read in the January recipes that your brother, Joe's church had a cookbook available. Do you know if there are any left still?
Thank you and have a great day!
Vickie, in Liberty, Texas

Comment
Yes, they do have a few more cookbooks.
Nancy Rogers

For grannym IL who is looking for a recipe for Steak Diane: here is Emeril Lagasse’s recipe that he just made on Food Network. It is rather long, so just go to this site. It had almost all 5-star reviews from every reviewer.
http://www.foodnetwork.com/
Thank you again for doing so much for us, Nancy. Give those kitties a kiss!
Bunnie from Parker, CO

For the person that wanted the Twinkies recipe. If you will go to Nancy's site or recipe for making bread pudding using glazed donut bread pudding, and make it the same way, except use twinkies. It is delicious. I even think Nancy had the recipe on line.
Betty T. Ga.

Jackie S: Your buffet sounds wonderful!! Ours will be buffet, but very simple. Main dishes now are pulled pork with buns, baked beans & coleslaw. Please post some of your dips, sausage & meatballs and your punch recipe.
Thanks, Liz

Hi Nancy, Siggy, Ditto and all Nancylanders
Does anyone have a good recipe that is easy for sugar free fudge. I have a friend who is diabetic and is craving fudge and I would love to make some for her.
Thank you, Sherrie from De.

Hi Nancy, here is a good recipe for Two, good with some white rice.
Billie in FL

Crock Pot Swiss Steak with Green Chiles
Recipe for Two

2 Tbl veg oil
1/2 lb piece of round steak, cut in half
2 Tbl Taco seasoning mix (from a 1.25oz pkg), divided
1 med onion, cut in half then sliced thin
1/4 cup canned green chiles chopped
1/2 cup chunky salsa
2 Tbl Chili sauce

Spray a 1-1/2 qt crock pot with Pam. In a small skillet brown the meat in the oil. Remove and sprinkle 1 Tbl of the taco seasoning on both sides of the meat.

In a bowl combine the other 1 Tbl taco seasoning with the rest of the ingredients. Put one piece of meat in the crock pot, top with half the salsa mixture, put the second piece of meat and top with the rest of the mixture.
Cover and cook on low for 8 hrs.

Maggie B in South Jersey - On a trip to NO we had several of our meals at Mulatte's. If you go it is a must to try their bread pudding! It is absolutely wonderful! Also, don't forget that Emeril has a couple of restaurants there.
Angie H in Alabama

TNT and hot dog bread pudding. I would love to receive this recipe. I have read so much about it and would love to try it.
Thanks, Patty and Carol in GA

Nancy I believe that the newsletter was 2/25 Julie in AZ wanted a CockPot Turkey Dressing Sandwich recipe and I have not had one like that but I have had a Kentucky Hot Brown Sandwich and they are to die for. I have made them and they are so easy to make but do take a little extra time.

Kentucky Hot Brown Sandwiches
1/4 cup salad dressing
1/4 cup flour
2 cups milk
2 chicken bouillon cubes
6 slices bread, toasted
6 slices turkey
6 slices ham
6 slices cheese
6 slices tomatoes
6 slices bacon, cooked and crumbled

Melt butter, add flour, stirring until smooth. Cook one minute, stirring constantly; gradually adding milk and bouillon cubes; cook over medium heat until thick; place toast in buttered 9x13" baking dish; top each slice of bread with turkey and ham slices; spoon white sauce over meat; layer cheese, tomato and crumbled bacon over sauce. Bake at 350º for 20 to 25 minutes.

In 2/27 newsletter no name, city or state with this request. They wanted Chocolate Melting Cake and I have a feeling that the cake was Chocolate Molten Cake. I have made these for company or a meal for us. Low sugar and also low crabs.

Chocolate Molten Cakes
Do Not overbake these decadent little desserts---they should be gooey in the center.

6 tablespoons butter
*2 oz. Ghirardelli unsweetened chocolate, coarsely chopped
1 tablespoon CarbQuik low carb bake mix
2 large eggs, at room temperature
2 large egg yolks, at room temperature
8 packets sugar substitute
1 teaspoon vanilla extract

Heat oven to 375º. Generously grease 4 6 oz. custard cups with shortening and dust with bake mix. Place cups on a baking sheet. Melt butter and chocolate in a double boiler. Remove from heat; cool. Stir in bake mix. Transfer to a large bowl. With an electric mixer on high, beat eggs, egg yolks,sugar substitute and vanilla until almost firm peak form, about 4 minutes. In three additions, fold egg mixture into chocolate mixture. Divide batter in cups. Bake 8-9 minutes until toothpick inserted near edge comes out clean and inserted in center come out with batter. Cool 3 minutes. Run knife around edge, turn upside down to release onto serving plates. Serve immediately.

Two other chocolate cakes that are so good and so easy to make.

Expensive Cake
1 box devil's food cake mix
1 egg
1 stick butter only, melted
1 large pkg. chocolate chips
pecans, as many as you like
1, 8 oz., pkg. cream cheese, softened
2 eggs
1 box powdered sugar

Mix first 3 ingredients together into non greased 9x13" pan. Over cake mix, sprinkle large package of chocolate chips and as many pecans as you like. Mix softened cream cheese, 2 eggs and powdered sugar together and beat with power mixer until smooth. Pour over mixture in cake pan. Bake at 350º for 35 to 40 minutes until top is golden and puffy.

Heavenly Hash Cake
Print this recipe

Sorry this ended up long. Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

To Susan in NC:
re: Sourdough bread recipe in 2/26/08 newsletter

When do you put the starter in the recipe for sourdough bread and how much? I sure would like to try this recipe, but don't want to goof it up. Thanks for your help.
Patty

This is for Iris in VA, who in the 2/26 newsletter was looking for a substitute for cake flour; for 1 cup sifted Cake Flour use 1 cup less 2 tablespoons sifted all-purpose flour.
Robbie In

Friendship Bread
At. the Sky River Bakery, it lot. of our breads begin with a sourdough starter, and Friendship Bread is one of the favorites. It's called that because the starter can easily be shared among friends, who are invited to create, breads of their own. It seems a little counterintuitive
to let.a vat of ingredients ferment for days on end, but ultimately, it gives the bread a special depth of flavor. This makes enough starter to share with your friends, along. with a copy of the recipe.

This particular recipe is very flexible. You can add dr

ied fruit., nuts, almond extract or sweet spices.

Friendship Bread Starter
3 cups sugar
3 cups flour
3 cups milk

Day 1: In a nonmetal bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir with wooden or plastic' spoon (don't. use metal spoon or electric mixer). Cover bowl loosely with a tea
towel. Keep at room temperature, not in fridge.

Stir mixture once each day on days 2, 3 and 4.

Day 5: Add 1 cup sugar, I cup flour and 1 cup milk, and stir.

Stir mixture once each day on days 6, 7 and 8.

--

Day 10: Add 1 cup sugar, I cup flour and 1 cup milk. Remove 3 cups of mixture and give I cup each to three friends, with instructions. Save remaining starter for yourself.,

Friendship Bread
1 cup starter
1 cup oil
1 cup sugar
1/2 cup milk
2 teaspoons cinnamon
1/2 teaspoon baking soda
2 cups flour
1- 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs
1 large box instant vanilla pudding mix

Combine starter with all the other ingredients, mixing thoroughly. Grease 2 large loaf pans and dust with mixture of cinnamon and sugar. Spoon batter into pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture. Bake at 325°F for 50-75 minutes, or until done.
Florence, IL

Good morning, Nancy and 'Landers! This is for Elizabeth in Australia (what fun) who is looking for yummy spinach dip in the bread bowl. My friend used to to make this all the time in the 70's and we'd always tell her she had to bring it to whatever was going on. When she moved she "bequeathed" the recipe to me.

Bread Bowl Dip
2 10 ounce packages chopped spinach
1 can artichoke hearts (I think it's about 14-16 ounces) drained and chopped
1 can chopped water chestnuts
1/2 cup mayo (mayo 'Lite" is o.k.)
1/2 cup sour cream (ditto)
1 cup shredded mozarella
1 cup shredded jack cheese ( swiss or cheddar o.k.)
1/4 cup grated Parmesan cheese
about 1 teaspoon of minced garlic
1 teaspoon sweet paprika (or hot if you like it)
2-3 scallions (green onions) chopped (with some green)

Thaw the spinach completely and wring it out until dry, dry, dry. (It's easy to do this by wrapping it in a towel).
In a large saucepan, mix the spinach with everything else. Cook slowly, stirring now and then, until the cheeses are all melted and the mixture is hot (DON'T BOIL). Put it in a bread bowl made of whatever kind of bread you like (for instance, Rye, Pumpernickel or Sourdough, but you want a nice chewy bread).
OR you can put the mixture into the bread bowl and bake it in a low (about 300-325) oven for a half hour or so.

I actually use 2 cans of artichoke hearts and 1 package of spinach; my choice. And you can make it ahead, just reheat and put into the bread bowl. Sprinkle the top with more Parm or some sliced scallion greens. You can omit the water chestnuts and add chopped cashews or almonds. Or add them anyway.
Kathi in Virginia

For Athena in DE who was looking for "boiled beef" sandwiches.

Shredded Beef
1 2-3 pound chuck roast
1 onion, quartered
1/2 c. cider vinegar
1 t. salt
1/2 t. garlic powder
1/4 t. ground cloves

Put chuck roast in crock pot. Place onion pieces on top. Mix vinegar and seasonings and pour over meat and onion. Cover and cook on low 8-9 hours. Remove meat from crock pot and discard onion and liquid. Shred meat for sandwiches.

(Note: This makes the most lean, tender meat ever. The men at my house like to put barbecue sauce on their sandwiches, but I prefer it plain or with some horseradish sauce.)
Eureka, IL

Helle Nancy & Gang,
For Dee-IL
I am not sure what a Mug & Muffin is, but assuming it is a coffee and muffin event, I am posting some of our favorites-lol!

Donut Muffins
This one is from Calling all Cooks cookbook.

1-3/4 c all purpose flour
1-1/2 t baking powder
1/2 t salt
1/4 t cinnamon
1/3 c oil
1 egg
3/4 c sugar
3/4 c milk
1/4 c butter-melted
3/4 c sugar
1 t cinnamon
Preheat oven and spray muffin tins with Pam. Mix first 5 ingredinets in a mixing bowl. In a medium sized bowl, mix oil, egg, sugar, and milk. Add wet ingredients to dry and stir just enough to blend-do not over mix. Fill tins 2/3 full of batter and bake about 15 minutes or until done. Mix sugar and cinnamon in a small bowl. Dip tops of hot muffins in melted butter, then into sugar mix. (May add fine chopped nuts to the cinnamon sugar mix if desired).

Ham & Cheddar Muffins
This one is my invention after a bad experience with another recipe-don't leave out the black pepper-it really gives this personality!

2 c self rising flour
1/2 t baking soda
1/2 t garlic powder
pinch black pepper-to taste
1 c milk
1/2 c mayonnaise
1/2 c sharp cheddar cheese-shredded
5 oz can Hormel ham-mash up with fork (may use leftover baked ham also)

Preheat oven 400*. Mix flour, soda, garlic powder, and pepper in a large bowl. In another bowl, mix remaining ingredients. Mix wet ingredients into dry until just blended. Spray tins and fill 2/3 full with batter. Bake 16-18 minutes or until golden.

Whipped Honey Butter Spread
Print this recipe
Mimi ^..^

Hi there Nancy and staff,
Thanks Violet

Re: Spinach Dip, It sounds so much easier than what I was told.
Elizabeth, Bendigo, Australia

This is for Joyce PA. It is a recipe I have used for years making chocolate candy for Christmas. I am sure she can make the centers larger to resemble Easter Eggs. it is from my Hershey's Cookbook.

Easy Buttercream Centers
1 package (3 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioner's sugar (powdered sugar)
1 1/2 teaspoons vanilla extract

In large mixer bowl, beat cream cheese and butter until smooth.
Blend in confectioners' sugar and vanilla. (If necessary, chill about 1 hour or until mixture is firm enough to handle)
Shape into 1 inch balls; place on wax paper covered tray.
Cover loosely; chill 3 to 4 hours or overnight. Centers should feel dry to touch before coating.
Coat centers as directed.
About 5 dozen centers.
Variations: Divide mixture into three parts. Add any of the following flavor variations to thirds of the mixture as desires:
2/3 cup flaked coconut
1/2 teaspoon brandy extract or almond extract
1/2 teaspoon strawberry extract plus 3 drops red food color
1/4 teaspoon rum extract or orange extract
1/4 teaspoon mint extract plus 3 drops green food color.
Chocolate Centers: Blend 1/3 cup Hershey's cocoa with confectioners' sugar and vanilla into above mixture. Add 1 to 2 teaspoons milk until mixture holds together.

Simple Chocolate Coating
2 cups (12 oz package) Hershey's semi sweet chocolate chips or mini chips
2 tablespoons plus 2 teaspoons vegetable shortening (NOT butter, margarine or oil)
Place chocolate and shortening in 4 cup heatproof glass measuring cup or 1 1/2 quart heatproof glass bowl or large pan with 1 in of very warm tap water (100-110 degrees). Place measuring cup or bowl containing chocolate in the larger bowl or pan so that water covers bottom half of cup or bowl containing chocolate. (Keep water level low so that water does not get into the chocolate mixture and ruin the coating.) Stir CONSTANTLY with rubber scraper until chocolate is completely melted and mixture is smooth. DO NOT RUSH. It will take at least 20 minutes to melt chocolate. If water cools, pour it out and add more warm water. Remove the measuring cup or bowl containing the melted chocolate mixture from water. Chocolate mixture should be between 84 and 88 degrees. Dip chilled centers completely into chocolate mixture, one at a time with a fork. Gently tap fork on side of cup or bowl to remove excess chocolate. Invert coated center onto wax paper covered tray; decorate top of coated center with small amount of melted chocolate, using tip of fork. Store coated centers, loosely covered, in a cool, dry place. Enough coating for about 5 dozen centers.

When I was in Ohio, I would use premium chocolate from Daffin's in PA. I would buy their block chocolate and just put it in the microwave to melt, then dip the centers in the melted chocolate. I used the small muffin cups, lined up on a wire rack. I also used the Daffin's chocolate, melted, and added nuts and raisins, or some other dried fruit for a change.

Sorry this is so long, Nancy. Hope you are able to print it. Again, thank you for all you do.
Gloria (SC)

I use the same recipe for Sloppy Joe's that Marie C sent in, but I add one can of Campbell's Chicken Gumbo soup to it.

Sloppy Joes
1 lb ground beef
1/2 cup chopped green pepper or celery
1 medium onion ; chopped(1/2 cup)
1 Tbsp brown sugar
1 teas dry mustard
1/4 teas salt
1/8 teas pepper
8 oz can tomato sauce
1/2 cup catsup
1 Tbsp Worcestershire sauce
1 Tbsp vinegar
1 can Chicken Gumbo soup
6 sandwich buns

In large skillet, brown ground beef, green pepper and onion: drain well. Stir in remaining ingredients. Cover: simmer 15 to 20 minutes, stirring occasionally, until heated through.
Gaye Roy, UT.

Athena in DE, in your quest for Beef Sandwiches. A friends mom gave me a recipe for a crock pot pulled apart recipe. Take a beef roast, trim fat, place in crock pot. Add a 16-20 oz jar of whole pepperochini's including the juice. The juice tenderizes the beef. Cook on low for 6-7 hours. Pull apart the beef in the crock pot and serve on crusty rolls with your favorite cheese. You can butter any roll, place in an oven to lightly toast and it'll keep the juice from getting the bun all soggy. I like to add sliced onions to the pot sometimes too. It has good flavor and not spicy hot at all.
CJ in Ohio

Debbie, my friend that had kidney surgery is doing much better. She wanted me to let everyone know that she appreciated all the get well cards sent from this group. She thought it was nice for so many to send her cards.
Nancy Rogers

Hello to everyone on this cold, windy night in Ga. Does anyone have good recipes for Pheasants? I went to Pheasant shoot and now do not know how to cook them Thanks in advance.
Elizabeth in Ga.

My husband is looking for a recipe to cook barley like his grandmother use to. She would cook the barley and then he can remember milk and sugar on it but he does not know what else.
Louise from Oregon

This is response to Eve, in WI. My grandmother used to make that same salad all the time and we loved it. When times were better she added chopped walnuts, diced apple, and a few raisins to the salad. I think I still prefer the original way and I serve it often for my granddaughter. This really helps me out since she checks the food groups at dinner (of course she reminds me that ice cream is dairy). She's 10yrs old and I have been raising her since she was 3 mos old. Thanks for the memories. I'm going to try your ground beef, potatoes, and corn dish next week it sounds wonderful and as my granddaughter would say "That's comfort food, and it's healthy too!!!".
Sandy Miller, Wixom, MI (formerly of Hazel Park, MI)

Another recipe for Dorothy in IL. Carol in MA

Braunschweiger Cream Cheese Dip
1 (3 oz) cream cheese
2 tbsp lemon juice
1/2 lb braunschweiger
1 envelope onion soup mix
1 tbsp prepared horseradish
1 tsp Worcestershire sauce
Dash Tabasco
2/3 cup evaporated milk

Blend all ingredients until smooth. I think you could make this into a wonderful pate by leaving out the evaporated milk and increasing the cream cheese to 8 oz. and pressing into a small bowl lined with clear plastic wrap and chilling. To serve, invert onto a plate, unwrap and garnish with hard cooked egg yolks and serve with vegetable dippers.
Carol in MA

Looking for Ideas for an April Bunko dinner! I will be hosting the April Bunko dinner at our clubhouse for 16 ladies. I am looking for clever, easy, and delicious ideas for the menu. Keep in mind that I will have to take everything over there and set it up. I have bought some "Spring paper plates etc." Thanks for any ideas!
Marlene in Texas

Fly Off the Table Pancakes
1 Cup all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 1/2 tablespoon sour cream
2 tablespoons melted butter
Vegetable Oil

Combine flour, baking powder, sugar and salt, Stir until mixed. Combine egg, milk, sour cream and butter; stir with wire whisk until frothy. Add this mixture to the dry ingredients, stirring just until smooth. Heat a large griddle or skillet to medium-high

Lightly grease cooking surface with oil or vegetable spray.
For each pancake, pour 1/4 cup batter onto hot griddle.
Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook the other side. Serve
with warm butter and syrup (or honey, if desired).

Makes about 1 dozen
Heather

Hi Nancy and all Nancylanders,
Well, maybe spring is just around the corner after all LOL. Nancy, thank you so much for all your WW recipes with points. When I went to WW before I got a recipe for a great salad but which I have since lost. Could someone please give it to me if they have it - it had low fat cottage cheese-dry sugar free jello-crushed pineapple and sugar free Cool Whip and I don't
remember what else. You could have like a cup of the salad and it was only about 2 points. This is for Eve in WI -the snack you are looking for is called Pretzel Crisps and I found them in the Deli department of all our local grocery stores. Sometimes they were up on a shelf above the sliced meats. They are wonderful and I went online and got a coupon for 50 cents off a bag. Glad to hear other people recognize my word squintch lol.
Dianne in Wisconsin

Comment
Copyrighted Weight Watcher recipes can not be posted to the newsletter. If your recipe was one of those it can not be posted. I can post recipes with the nutritional information and calculate the points from them.
Nancy Rogers

For Eve In Wisconsin. Feb 27
Banana salad was eaten often at my house when I was a kid. I remember the combo of the bananas and lettuce, but the dressing was miracle whip and strawberry jam. Doesn't sound great to me today, but then it was a special treat.
Barb In Oregon

My friend attended a wedding recently and had a lemon cake with lemon cheesecake frosting. Does anyone have a recipe for lemon cheesecake frosting?
Karen

This is for MaggieB in South Jersey. When you go to New Orleans make sure that you go to Cafe Du Monde. The beignets are wonderful!
Nicol in MS

Hi Nancy, Just wanted to say thank you to Linda NM for her Raisin Puff Cookies 2/18/08 They are great. Mine were a little dry and wouldn't roll into balls so I added a couple of heaping teaspoons of sour cream and it all came together. They are great with a cup of hot tea.
Sandy New Philly Ohio

For Boots in VA. Here is a recipe that my Mom loves, who is a diabetic.

Orange Crisps Cookies
About 36 cookies

2 eggs, separated
1/2 tsp baking powder
pinch of salt
1/4 cup sugar
2 tsp grated orange zest
1 tsp orange juice
1/3 cup all purpose flour

Line cookie sheet with parchment paper. Preheat oven to 375.
In a mixing bowl beat the egg whites until frothy. Add baking powder and salt and continue beating until soft peaks form.

In a small bowl beat together the egg yolks and orange zest and orange juice. Fold the yolk mixture into the whites gently just until combined.

Sift the flour over the egg mixture and fold it into the batter gently until well mixed. Using 2 teaspoons of the dough at a time drop onto cookie sheet 2 inches apart. Bake until golden brown about 15-20 minutes. Cool 10 minutes and remove from paper.
Lisa-Union Bridge,MD

This is for MaggieB in New Jersey! You were asking about restaurants in New Orleans and having been raised in La. I cannot imagine going to New Orleans and not having breakfast at Brennan's . A little on the pricey side but what a treat. You might check on Brennans.com and see if they have a menu listed. Hope you have a great trip !!!
Susan in New Braunfels, Tx.

Newsletter dated Feb. 27. This is for the woman who was on the cruise and wanted the recipe for the Melting Chocolate Cake. My sister was on a cruise recently and the Maitre 'D gave them the recipe. So here it is and hope you enjoy it.
Barb, Fl.

Melting Chocolate Cake served with Vanilla Ice Cream
11 oz. Semi Sweet Chocolate
11 oz. Butter
7 Eggs
3 oz. Sugar
4 oz. Flour

Melt chocolate & butter. Mix half of eggs & sugar and whisk for few minutes; add flour. Then add balance of egg. Add egg mixture to the melted chocolate mixture. Pour the mixture in the ramekin cups. Bake directly in oven at 375 degrees for 15-20 minutes. Serve with vanilla ice cream on the side. Makes 10 2-oz ramekin cups. Garnish with powdered sugar.

Hello friends, I'm asking for a recipe for Cranberry, white chocolate chips, and oatmeal cookies. I had a great recipe but somehow misplaced it a few months ago. I found another one but it wasn't as sweet as the one I made first. I don't remember where the first one came from and I have so many cookbooks and food magazines it would take a very long time to find it even if I still have it somewhere. So if you have a TNT recipe I'd love to have a copy.
Thanks, Betty in ME.

Hi Nancy, this is in response to Chrissy in Ga. needing recipe for bread bowls. My sister sent me this recipe from http://www.rhodesbread.com/ . I have used it for several years. So easy to make. It uses frozen bread dough found in the freezer section in the grocery store.

Bread Bowls
1 loaf Rhodes ™ Bread Dough or 9 Rhodes™ Multi Grain Rolls, thawed but still cold
1 egg, beaten

Cut loaf into thirds. Form each third into a ball. If using rolls combine 3 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
For larger bowls cut loaf in half or use 4 multi grain rolls.
Cindy in Virginia

Hi Susan,
I am sorry that I did not proof read the recipe better and that I am so far behind in reading my emails too. My computer crashed on me where the recipe is and am using a new computer now. I do not have those recipes right now but the salad dressing mix is Hidden Valley Ranch dressing mix. Just the normal size that you would get in the grocery store. Again please forgive me on both accounts.
Barbara from Detroit.

Recipes with Weight Watcher Points

Sour Cream Chicken (Includes WW Points)
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Onion Chicken (Includes WW Points)
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Chili Cheese Casserole (Includes WW Points)
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Tomato Salad (Includes WW Points)
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Broccoli Salad (Includes WW Points)
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Shrimp Provençal (Includes WW Points)
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Asparagus, Orange and Endive Salad (Includes WW Points)
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Chicken Stir Fry (Includes WW Points)
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Cabbage Dish (Includes WW Points)
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Pulled Pork (Includes WW Points)
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Lemon Stir Fried Chicken (Includes WW Points)
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Broccoli with Lemon (Includes WW Points)
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Spinach and Tomato Salad (Includes WW Points)
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Lemon Green Beans (Includes WW Points)
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Oven Fried Fish Fillets (Includes WW Points)
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Tomato Soup
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More Recipes (not enough room to fit them in the newsletter.)

Molten Lava Cakes
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Molten Chocolate Cakes
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Potato Salad
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Marinated Slaw
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Blackeyed Pea Salad (for 24 people)
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Easy Beef Stroganoff
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Easy Chicken Pot Pie
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Strawberry Glazed Ham
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Grilled Chicken
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Steak Diane
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