This is a really good recipe and not difficult to make!

Overnight French Toast
Prepared for Easter Sunday Brunch, April 9, 2007
Good comments, received!

5 eggs, beaten
3/4 cup milk (I used whole milk)
1 tablespoon Pure Vanilla Extract
¼ teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch thick) slices
~ I used precut French bread which I bought at HEB.

1 package (16 ounces) frozen whole strawberries, thawed
~ I placed the whole strawberries on a small, flat cookie sheet and thawed out in refrigerator.

4 ripe bananas, sliced
1 cup granulated sugar

1 teaspoon McCormick Cinnamon Sugar
~ I mixed up my own, using 2 tablespoons sugar to 2 teaspoons cinnamon.

Mix eggs, milk, vanilla extract and baking powder. Pour a small amount of mixture at a time over cubed bread to soak; coat well. Cover. Refrigerate 4 hours or overnight.

Preheat oven to 450 degrees (yes, the temperature really is 450 degrees). Mix strawberries, bananas and granulated sugar in 13x9-inch baking dish. Top with soaked bread slices. Sprinkle with 1 teaspoon cinnamon sugar.

Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
Joan, San Antonio, Texas

For the lady who is looking for dry tomato soup mix. She might try
E.D. Soups Food Company

This is a Canadian based company that has a lot of good and interesting dry soups. Just click on "instant soups" and check out their tangy tomato soup mix. You can get a 3-soup sampler from them by just paying the shipping.
Lesleigh in PA

Comment
I really like their soups.  Their soup has no MSG and are low in calories.
E.D. Foods - Soup'er Free Sample Pay only s/h! Check it out!
Nancy

Hi Nancy, (4-15-07 newsletter) request for

Banana Cake
2 eggs, separated
1/2 C. Butter
1/2 C. brown sugar
1/2 C. sugar
2 medium sized fully ripe bananas
1/4 C. sour cream
1 3/4 C. flour
1 t. baking powder
1 t. soda
1/2 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
1 C. finely chopped nuts

Beat eggs whites until the hold firm, moist peaks. Cream together butter and sugars until light. Mash bananas (you should have about 1 c.) and add to sugar mixture with the egg yolks and sour cream. Beat well. Combine flour, baking powder, soda and spices and sift into batter. Mix until blended. Stir in the nuts. Fold in egg whites,. Spoon into greased 9 or 10 inch tube pan. Bake 325 degrees in gas oven about 50 minutes. Cool in pan 10 minutes then turn out to cool on rack.

Super Shrimp Soup
Shrimp is a high-protein, low-fat food. And this soup is super easy.

Shrimp Bisque
1 T. Extra-virgin olive oil
1 Medium red bell pepper, chopped
1/2 C. chopped yellow onion
1/2 lb. cooked or raw shrimp, tails removed, cut in pieces
2 C. fat-free half-and-half
1 c/ no-salt-added tomato sauce
1/4 t. hot sauce, or to taste
Sald and freshly ground black pepper to taste
1 t/ butter
1/4 C. grated fresh Parmesan cheese

In saucepan, heat olive oil. Add red pepper and onion, saute on low heat until soft, 15 to 20 minutes. stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.

Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds or until no large pieces remain. Transfer bisque into soup bowls.

Repeat with remaining mixture. Sprinkle on Parmesan cheese. Optional garnishes: herbs and additional shrimp.
Serves 6

Per 3/4 cup serving: 162 Calories, 13g protein, 14 g carbohydrates, 5g fat (2g saturated), 76mg cholesterol, 1g fiber, 290 mg sodium.
Source: This is from EatSmart by Jean Carper

Margaret, Tulsa

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.

Nancy,
A while back, there were quite a few people looking for Easy Bake Oven recipes. I came across this page that has a lot of different recipes. Here is the address for those that might be interested.
http://www.budget101.com/kids.htm

Enjoy.
Vickie P. Batavia, NY

Comment
This site has a page of Easy Bake Oven recipes sent in our members as well.
Nancy

Hello all you Nancy Land lovers! I'm looking for an Orange Cake recipe. My grandma used to make one, but I never found her recipe. It didn't have a lot of fruit in it, it just had a real nice orange flavour.
Catherine, B.C., Canada

Welcome home Nancy, and so happy you had a great reunion.

About 2 weeks ago someone wrote that they started horseradish plants with the peels of the horseradish. If anyone knows how to do
this please let me know. Thanks, Roz in Indy

Lara,I have actually been to the Tomara's Bakery! My Grand Mother used to live in Shinnston , Wva. I would spend my summer's there. I LOVED their bread and pepperoni rolls as well. Thanks for the memories... Have a grr8 day All! Thanks Nancy, YOU are the BEST for bringing our family members closer.
Love to all, Dee in Tx.

Hi Nancy ... in the April Newsletter Sandy in Ohio wrote in about the Better Baker Gourmet Bowl Maker (quite a name for a product) she bought and the problems she was having. I was curious about the product, so I went to their web site to see what it was. It looks very interesting but since Sandy seemed a bit unhappy with it, I decided to talk to someone in customer service about it. I talked to a Holly Luckinbill and she said on the "introduction page" of the idea booklet it tells you to use any mix (cake, brownie etc) or your own recipes to make the bowls, and that you may need to lower the temp. of your oven and to "always" use a "flour based cooking spray" on the pan.

She said the pan is very popular, and they (employees) use it all the time in the company kitchen to make different types of bowls. She said they make meat loaf bowls and fill them with mash potatoes, corn bread ones with chili etc.

She was very helpful, so maybe Sandy might want to give her a call.
Her number is 972-644-5553.
Barb in San Diego

I too, recently purchased the "Better Baker Gourmet Bowl Maker". I too was very disappointed that no recipes or directions came with the pan. I contacted Cooks Choice customer service and this is the response that I received. If anyone does find recipes or instructions for this pan, please share them with all of here at the Recipe Exchange. I still can't decide if I want to return the pan or not.

"You may Google any recipe that you can think of and there will be a multitude of options. As stated in the introduction page of the Idea Book, you follow the directions of the recipe with just a little less cooking time for the baking portion. There is also a fill line inside of each cup to indicate quantity."
Holly Luckinbill Cooks Choice, Inc, 972-644-5553.

Zucchini Bars
You won't believe it isn't apple!

6 to 8 cups peeled and sliced zucchini, seeds removed
2/3 cup lemon juice
1 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups flour
2 cups sugar
1/2 teaspoon salt
3 sticks butter or margarine
1 teaspoon cinnamon

Cook zucchini in lemon juice until tender. Add 1 cup sugar, nutmeg, and 1/2 teaspoon cinnamon. Let simmer for two minutes. While zucchini cooks, combine the flour, 2 cups sugar, salt, and margarine . Add * cup of that crumb mixture to the zucchini to thicken. Pat 1/2 of the remaining crumb mixture into a greased 9 x 13-inch pan. Bake at 375 degrees for 10 minutes. Spread zucchini evenly over crust. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini. Bake at 375 degrees for 30 to 40 minutes.
Tona in Bama

4/16/2007
Re Tona in Bama's recipe for Strawberry Cheesecake Ice Cream in
the April 14th Newsletter: I can vouch for this ice cream. It's really delicious! I have made it using the exact same recipe from www.recipezaar.com/24796. I also got the nutrition information from it there. My whole family loved it! The New York Crumb Cake can also be found at www.Cook's.com. Way to go Tona! Keep sending in those recipes for us.
Donna in Colorado

Hi Nancy, Furbabies and all,
This is in response to Donna who sent in the recipe for buttermilk chicken recipe. I'm sorry it has taken so long to thank you for the response to my question about your recipe. I wasn't feeling very well. Thank you so much for the response I loved the recipe.

I would also like to respond to Teri in Calgary in regards to finding pecan coconut frosting. I haven't been able to get out to do grocery shopping all winter because of health problems. I did find a few places on the internet that I could buy most of what I needed. I know for a fact that they carry frosting as I purchased some pecan coconut frosting from one of them. I'm sorry but I don't remember which specific one it was.

The places are as follows:
www.netgrocery.com   www.hometownfavorites.com
www.groceriesexpress.com  and www.amazon.com
I hope this helps you. If you or anyone else need anything that you
can't find locally you might be able to find what you need at one of
these places.
Mary in CT

In response to Karen, Il question for Stacy Odom. April 15, 2007

Karen, Sorry I left the part out about the pineapple juice for the Confetti Sandwiches. I use a little bit of the pineapple juice to thin the mixture down. This will make it easier to spread.

I fix these sandwiches and everyone, even the kids, loves this.

CONFETTI SANDWICHES
1 large can crushed pineapple (drained, reserve juice)
2- 8 oz packages Philadelphia Cream Cheese - room temperature
1 jar maraschino cherries (drained and chopped)
1 cup confectioners sugar
1 loaf white bread

Mix cream cheese, pineapple and cherries with mixer till smooth, add
confectioners sugar. Add some pineapple juice to thin for a spreading consistency. Spread this onto bread. Refrigerate sandwiches until time to serve. *Refrigerate in a sealed plastic container and place a slightly damp paper towel on top. This will keep the bread from drying out.* Cut into quarters when ready to serve!
Stacy O., Dallas,GA

I appreciate the responses to my request for a recipe for Peanut
Butter Chews. It doesn't seem like either one from J or from D. Beaty
in Ohio are the ones I remember. I remember finding the one from
the San Diego schools on the internet a while back.

It seems like the frosting or whatever it was on top also had peanut
butter in that part as well.

Thank you so much for all your time and effort in my behalf. Any
other recipes to try for Peanut Butter Chews would be appreciated.
Janeal in UT

Nancy ~ Trish in Fl, in the April 15th was asking for a recipe for the
Milky Way Bars. Perhaps this is what she is looking for:

Milky Way Bars
6 Milky Way Bars-chop
1-1/2 sticks butter-chopped
6 cups Rice Krispies
1 cup pecans-chopped
6 oz chocolate bark

Mix Milky Ways and butter in a glass bowl. Microwave 5 minutes
stirring every minute or so until melted. Stir well. Add cereal and
pecans. Press into a greased 13x9. Microwave chocolate in a small bowl. Pour on top of bars. Chill 2 hours or more and cut into bars.

I would like to ask about the Cascade Dishwashing Detergent and the Dawn Dishwashing Liquid. How much do you use of each in the washing machine to get rid of the stains?

I guess you are still having winter weather up there. Last week we went down to the Gulf of Mexico and The Valley (deep Southern Texas). We about froze our buns off, it was very windy and the temp was down in the low 40's which is very unusual for southern Texas.

Keep us the good work, we all enjoy what you are doing for us.
Sunshine in South Texas

I put my ham bone from Easter in the freezer. Would like to make a good pot of Split Pea Soup. Does anyone have a good recipe.
Doris - De.

Pages updated today on this site:
Almond Recipes
Popcorn Recipes
Brownie Recipes
Easy Bake Oven
2 Ingred. Fudge

Creamy Purple Onion And Basil Dip
1 cup Cream Cheese, Softened
1/4 cup Fresh Basil; Chopped, OR 4 tspn Dried Basil; Crushed
1 cup Sour Cream
2 clove Garlic, minced
1/4 cup Carrot, Shredded
1/4 cup Purple Onion, Chopped
1/4 tspn Salt
1/4 tspn Black Pepper
1/4 tspn Crushed Red Pepper

Beat the cream cheese to a smooth consistency in a blender, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip.
Tona in Bama

Onion Cake
3 Strips bacon, diced
1/2 t Salt
4 md Onions, finely chopped
3 Whole Eggs, beaten
3 tb Butter
8 oz Tube refrigerated crescent rolls
1/2 c Sour cream
1 tb Flour

In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1" up sides of a greased 9" square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm.
Tona in Bama

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.

This is for Donna L. in OH---You could use the Jello Containers to plant flowers for the children to take him to their parents. If wanted you could use the lids on the flowers so that the soil doesn't spill in the car. Just attach a little note saying what the flower is and instructions for its care and to be sure and remove the lid once its home. You could also let the kids paint the containers to make them pretty. Hope this helps.
Jennifer in TN

This is for Lauren in MD who was looking for a shrimp soup. This is a Crawfish Soup recipe but shrimp can be substituted. Hope you enjoy it.
Lynda in Ms.

Crawfish Soup
2 packs of crawfish tails or 2 lbs. Shrimp
Boil in Zatarins Liquid Crab Boil
(2 tsp.. To a large pot of water for 4 minutes)

Drain
Sauté till clear

2 bunches of green onions, diced fine
1 ½ sticks of butter, melted

Mix and heat:
2 cans whole kernel corn, drained
2 cans cream of potato soup
2 cans cream of mushroom soup
2 cans Rotel tomatoes (mild or hot, your choice)
1 pint half and half
1 8 oz. Block of cream cheese (room temperature and diced into small pieces)
Then add crawfish tails and green onions
Soup will be thick

Thin down with water if needed, I used milk to thin some. Serve with rice or toasted croutons.

Hi Nancy, This is for Pat (4-13-07 newsletter) regarding rice in pet food. I use brown rice in the food I make for my cats. I used barley in the last batch, And it was fine, the kitties ate it. I try to use healthy and no additive type food for their "homemade" food. No onion, garlic, or salt. If I cook the meat in broth instead of water I try to use low sodium.
Margaret, Tulsa

In response to Dee in SIL in April 15th newsletter. There's a program on Comcast cable and Direct TV called. Dog Whispers. It's all about training dogs of all ages and size. Hope you can get it where you are.
Doris from Fresno, ca

April 14 newsletter: Dee, regarding web site for pet care. Try www.petplace.com; it has a lot of information regarding pet training,
nutrition, exercise, etc.Good luck with your new puppy.
Carolyn - Tulsa

Sour Cream Pork Chops
6 pork chops
sage
salt and pepper
1 tablespoon oil
1 onion -- sliced
1/2 cup chicken broth
1/4 cup white wine (or just add 1/4 c more of the chicken broth)
1/2 cup sour cream
2 teaspoons flour

Sprinkle chops with sage, salt, and pepper. Brown in oil. Add onion
and cook 1 minute. Add broth and wine. Cover and simmer 20 minutes. Remove chops from skillet. Combine sour cream with flour; add to pan and stir until smooth. Return chops to pan and heat through.
Tona in Bama

For Lynn in Las Vegas.... .
RE: BBQ Corn on the Cob
I use the Knorr brand dry tomato soup mix. Also, there is a dry tomato soup/boullion mix in the Spanish section on the grocery store that I have used. I cant recall the brand name. Also, while I am on that subject they have a type of ham boullion that is awesome in green beans, pinto beans, etc .... it has a little piggy on the box. I will try to remember to look when I get home tonight to let yall know what the brand name is.
Tona in Bama

Hi Nancy, great to have you back.
In the April 15 newsletter Athena in De sent in a recipe for no oil red pepper dressing that sounds great but does not include any red pepper. Was this perhaps an oversight? I love Athena's recipes.
Marg in On Canada

grannym IL : I would say 1:20 it means 1 hour and 20 minutes.

Sissy: Thank you for the GUD-MAWNIN BISCUITS they are lovely!

Andee In L.A.: I made the Portuguese Sweet Bread recipe and it's really a keeper! Thank you

We are still having snow here and it looks more like December than April. Happy you had a nice visit with your loved ones Nancy. Do give your babies a hug for me.

Anyone know how to get rid of mice?
Angel from Sherbrooke

For Teri,Calgary

Coconut-Pecan Frosting
1 (8oz) pkg. cream cheese, softened
1/2 c butter softened
1 (16oz) pkg. powdered sugar, sifted
1 t. vanilla
dash of salt
1/2 c. flaked coconut
1/2 c. chopped pecans

Beat cream cheese and butter until light and fluffy. Gradually add sugar, beating until smooth. Add vanilla and salt, beat until thoroughly blended. Stir in coconut and pecans.
Bobbie in NC

Thank you Ruth Ann, Kansas City for the tip on using basil leaves for fruit flies.

I will try that! This is good on cake, ice cream, gingerbread, puddings, and good hot or cold.

Walnut Syrup
1 c. white corn syrup
1/4 c. water
1/4 c. t. maple flavoring
1 1/4 c. coarsely chopped walnuts

In a heavy saucepan, combine corn syrup, water and maple flavoring. Add walnuts, cover and simmer over very low heat for 25 min. Let cool. Turn into jars, cover tightly and refrigerate until ready to use. Serve hot or cold as topping on whatever you like. This should be about 1 pint.
Bobbie in NC

This is for Lauren, MD - April 15th newsletter.
This is the best shrimp soup I have ever eaten. It's a specialty of the "Dixie Crossroads" restaurant in Titusville, FL.

Shrimp Soup
2 quarts of water
2 cups of potatoes, diced
2 Tablespoons of powdered chicken base
1 cup of celery, chopped
1/2 cup of onion, chopped
1 lb. rock shrimp, peeled and deveined (You could use small shrimps)
3 ounces (approx) cornstarch
pepper to taste

Fill soup pot with 2 quarts water, bring to a boil. Add chicken base, celery, onion and potatoes. Continue cooking until vegetables are cooked. Add shrimp, bring to a boil once again. Thicken soup (as desired) with the cornstarch (add cornstarch to cold water and stir until completely dissolved) Slowly add to soup, stirring continuously, add pepper to taste - no salt.
Enjoy Barbara East TN

Good Morning, Nancy!
Hope all is well for you in West Texas. My SIL in Brownfield said they got SNOW on Easter Sunday! We got rain and cold.

I was just wondering if you've had anyone post recipes for people that have had gastric bypass surgery? Sweet hubby is having this surgery in August and I'm getting prepared.
Love to you! Linda

I just want to say thank you to everyone who sent in the recipes for Banana Cake. I can't wait to try them and my mouth waters just thinking about it. Nancy, I know we tell you all the time how wonderful you are. You are like part of our family and we truly care about you and what you do.
God Bless you---Linda

For Pat who is asking about what kind of rice you use in the dog food. Well I think it would be regular rice because of the time you have to cook it. (25 minutes for the rice to absorb the liquid).
Peggy from Bellevile Ontario Canada