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.

Breader Bowl and Onion Blossom Maker Set -
view a quick video and discover how to use
both to make the perfect onion blossom.

Cheddar Bay Biscuits ( Red Lobster Clone)

Biscuits:
2-1/2 cups Bisquick baking mix
1 cup finely grated cheddar cheese
3/4 cup white wine
Garlic Butter
1/4 cup butter, melted
1/2 tsp garlic powder
1/2 tsp dried parsley flakes
dash salt

Preheat oven to 400º. Combine garlic butter ingredients, mixing well. Combine biscuit ingredients in a medium bowl. Mix until well combined. Drop 2 tbsp. portions of the dough onto an un greased cookie sheet. Brush garlic butter on top before baking. Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown. Brush garlic butter on top before serving. Serve warm.

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

Watkins Award Winning Double Strength Vanilla is on sale #00350 reg. $16.99 is now $12.99. Any Watkins order placed by Dec. 20 qualifies you for a chance to win one of 2 hard backed books I am giving away.

Thank you Pat in Magnolia, DE for looking up checkerberry. My sister is looking for it, I don't know what she is going to do with it but I think she intended to make candy with it. I know that years ago it was fairly common in homes but I don't know what they used it for. I sort of remember seeing someone put it in hot water to drink but I don't know if it was used as medicine or if that was they just drank that instead of coffee or tea.
Betty in ME

Hi, Mary Ann--
I believe you can find peppermint and other oils in the department where Wilton cake and candy making supplies are carried. I know Hobby Lobby has them, probably Wal-Mart, and it seems like some drugstores used to carry certain such oils.
Hope this helps--
Twinklenose

Does anyone happen to remember the date of the Microwave Praline recipe? I'm not even sure if it was this year but I want to make them for Christmas. Thank you to anyone who is more organized than I am!! I know I printed it out but am having trouble sorting through all of my recipes.
Elaine in Ohio

Holiday Recipes
Homemade and Gift Jar Mix Recipes
Ham Recipes
Salad Recipes
2 Ingredient Fudge Recipe

Siggy and Ditto's Uncle: Actually about the only Slovak recipe I have from my Slovak grandmother is for Kolache---especially the poppyseed and nut roll versions. And I have seen several recipes in the newsletter that are just about identical.

My mother's people were upstate NY Yankees, so most of the food I remember most fondly is good old Yankee plain cooking. Especially a 'boiled' dinner--ham, carrots, potatoes with white gravy made from the broth, and real baked beans with brown bread. Granny's people were from Kosice which is in the extreme northeast part of what is now Slovakia. That particular bit of land apparently changed hands between Czechoslovakia and Hungary several times. Thus my maiden name Kovach is sometimes spelled Kovac. I was told it is the equivalent of Smith. So, I guess I'm just John (Jean) Smith.
Jeanlock in McLean VA

Try your local pharmacy for peppermint oil or maybe even the pharmacy section at Wal-Mart, Walgreen's etc. The local pharmacy is where I get mine. You may also try a health food store.
Gayle

I have been married for almost 53 years and I remember a friend saying "who is more important, me, or your family?' this was in reference to my using my sterling and china every day. Since then, I have used my sterling and best china for my husband, children (5of them) and me. Yes, they are the most important people in my life. And I always serve in bowls, not pots. I used to always keep lace tablecloths on the table and the children were so very careful not to mess them up. They were "special".
Merry Christmas to everyone.
Shirley in Ca.

Merry Christmas to Everyone in Nancyland and all creatures great and small. I just want to make a comment on Madagascar Vanilla. It is supposed to be one grade better then Mexican. I once worked with a chef who was given a very small bottle of Madagascar Vanilla and he guarded it with his life and used it only for his very best creations. If Costco has it for six bucks buy all you can.
I also want to thank the lady from Winnipeg Canada who told me you could find the crockpot bags in Walmart. We now have here as well.
Carole with an "E" in Calgary

Hello Nancy and Everyone
Just wanted to let you know that I really Enjoy the news letter and all the tips and want to wish everyone Happy
Holidays June in Virginia

I'm like Mary Jo in MD. I cannot get the recipe card from Audrey to download. When I try it takes me to the 4share plan. Please let me know how to download.
Lurinne/Mississippi

I will check with my niece Audrey for instructions on how to download the recipe cards and put the instructions on the newsletter.
Nancy Rogers

Hi Nancy
This is for Jolene in Oregon who is looking for a candy recipe using white chocolate. I sent this in a few weeks ago and thought maybe this is something she is looking for.

Heavenly Hash
5 cups Cheerios
4 cups Captain Crunch peanut butter cereal
3 cups miniature marshmallows
3 cups Spanish peanuts
2 pounds white bark chocolate

Melt chocolate. Combine all other ingredients in a large bowl; mix well. Cover with melted chocolate, mixing until all ingredients are coated and pour into a large pan until hard. ( I use a cookie sheet). Break in pieces.
This is delicious.
Jeane in PA

For Karen of IL, My mother always made these cookies growing up. I went through her recipes and found the original. I think it must have been a Jello ad. Theresa in MI

Pastel Spritz Cookies
3-1/2 cups all purpose flour
1 teaspoon baking powder
1 1/2 cups butter or margarine, softened
1 cup sugar
1 package (3 oz) jell-O Gelatin, any flavor
1 egg
1 teaspoon vanilla

Mix flour with baking powder. Cream butter; gradually add sugar and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, mixing well.
Force dough through cookie press onto ungreased baking sheets. Sprinkle with with additional gelatin (same flavor) Bake at 400 degrees about 8 minutes, or until edges are golden brown. Makes about 10 dozen 1 to 1-1/2 inch cookies.

Top 100 Recipe Sites

This is a tried and true recipe that my family has enjoyed many times. It is good for breakfast or dinner.
Barb/De.

SAUSAGE AND RICE BAKE
1 lb. bulk sausage
1 cup rice
1 can cream of chicken soup
1 can cream of celery soup
1 onion chopped
1 cup celery chopped
Preheat oven to 350º. Brown sausage. Add celery and onion. Cook til tender. Add sausage to rest of the ingredients and pour into greased baking dish. Bake 1 hour.

This is what I use to fill cream puffs and eclairs. Also good as the middle filling of cakes. Tastes like whipped cream but does not break down and can be frozen.

Waldolf Astoria Frosting
1 cup milk
1 cup sugar
5 TBSP flour
1 tsp vanilla
1 cup butter (no diet or whipped)

Cook milk and flour till thick and let set till completely cool. Cream butter and sugar then add vanilla. Gradually add flour mixture to butter-sugar beating after each addition. Continue to beat until the consistency of whipped cream.

The Best Cookies
2 cups brown sugar
1 cup flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs beaten
2 cups chopped pecans
1 TBSP vanilla

Mix all dry ingredients. Add eggs then nuts and vanilla. (can also add raisins and pineapple). Spread into a greased 9" square pan. Bake at 325º for 35-40 mins. or til cookies are golden brown at edges. Cut when cool.

Hi Nancy...HAPPY HOLIDAYS!
As a member of your newsletter for quite a while now, I love all the recipes that you provide, but I do have a problem. Part of the side of the page is not visible {i.e. cut off} and the recipes do not print out in full. Sometimes I am able to guess at what to do, but there are some parts that contain more ingredients, and part of the directions.

Is there any way that you can help me figure out what I can do to get rid of this problem? I am really looking forward to your answer.
Thank You, Sandra S

Comment
I noticed that you are using AOL for viewing your newsletter. If you could provide a few more details I would love to try and help you. First are you having problems viewing the newsletter in your email or online. If you are having problems viewing it in your email you can change the settings from fully featured to traditional and it can help with problems with viewing the newsletter. (If you have WebTV this is the setting that should be set on Yahoogroups to view the newsletter correctly.) Sandra I did take time to check out what your Yahoogroups settings were. They were set on fully featured. I did change them to the traditional setting for you.

I need to know what kind of computer and monitor you have. Also do you have the text set to be viewed in a larger print. Sandra, if you are using a PC computer I did try and make my computer to view the screen as you might be seeing the newsletter. I found with the screen size set to 800 by 600 pixels it did cut off part of the newsletter. I tried clicking on the middle button on the left side of the window of the newsletter (maximize) and it did correct the problem. The maximize option is the button in the middle that looks like a square.

Usually within two or three days all the recipes on the newsletter have been added to the Alphabetical Index for the month. The recipes added to my http://www.abbys-kitchen.com database and then indexed alphabetically. These indexed recipes can be printed out easily on most printers.
Nancy

Alphabetical Recipes (TNT) for Newsletters (and can be printed out)
1996
1997
2002
2003

2007
November 2007
December 2007

Aunt Nancy;
I have the second in the series of three (or even possibly four) free recipe cards that are my gift to your readers. I have posted it on my blog today. This one is blank with lines or without lines so that it can simply be printed out and hand written or someone can use their computer to add their recipe to it.

The permalink address for this post is http://www.daisiecompany.com/blogs/audreyjeanne/?p=299
The regular blog address is: www.daisiecompany.com/blogs/audreyjeanne. I hope your Nancylanders are having a very Merry Christmas!
Love, Audrey

To Barbara in Wentzville MO, if you will email your name and address to me I will send you a copy of page 52 in the Betty Crocker cookbook. I have the book open to the Nut Bread and variations. This way you could slip the page into your book.
sunnywatkinsgirl@aol.com

For Mary Ann in upstate N Y who is looking for Peppermint Oil. I buy mine at a local candy making store, but I would check any store that carries those candy discs that you melt and mold. They would carry a variety of oils I would think. Good luck!
Pam in Snowy Ohio

I am making 10 Faberge style eggs for the children at our Burn Ctr. I would like to put some kind of poem or saying to put with the egg. If any of you have something that you think would be appropriate, I would appreciate it. You can just send it to my email address: Betty Turner,
nturner50@aol.com
I know Nancy's niece probably would have something, she does such a beautiful job with her site. So if she reads this, maybe she can help me. These children are severely burned, 2nd. and 3rd degree burns, (all over their bodies) Having to be in the hospital during Christmas is so hard, because a lot of them are from out of State and their families can not come to be with them. I have been doing the angel eggs for two or three years and have the nurses put them besides the bed after they go to sleep. They are a small nite light and if I do say so, they are beautiful! I wish I could have sent one for the group to see, but that is impossible. Betty T. Ga.

I want to make bark candy using white chocolate with peppermint. My question is: do you have to melt the chocolate in a double boiler, or can you use the microwave and do it like we do the 2 step candy? My thoughts were, if I melt the chocolate in the micro, then buy the peppermint chips, then put the chocolate in a baking sheet, spread out, then take the peppermint chips melted and swirl in the white chocolate on the baking sheet. I havn't tried it, but thought maybe some of you candy cookers, could tell me a simple way. I do not have a double boiler and know I could use my iron skillet with water under my pan, but would love to be able to use my microwave, (faster) Also, Linda Hiesemon, I am sure the check was deposited, but more than likely the mail has been slow. I will check with the secretary tomorrow at church.
Betty T. Ga.

Dear Nancy & Friends,

Wanted to inform you of a useful url, Christmas-Cookies.com (a database of nearly 400 Christmas cookie recipes), which offers recipes, baking tips such as how to organize baking a large variety of cookies & how to store them, & links to sites that carry specialty baking supplies. Browsable & searchable.
The address is:
http://www.christmas-cookies.com

One other very useful address, Recalls.gov, your online resource for recalls. To provide better service in alerting the American people to unsafe, hazardous or defective products, six federal agencies with vastly different jurisdictions have joined together to create: http://recalls.gov
for U.S. government recalls. Visitors to this site can find information about recent recalls of consumer products, motor vehicles, boats, FOODS, medicines, cosmetics, & environmental products, as well as search for information about past recalls.

My prayers go out every day for Nancy, her brother & all the Nancylanders (2 & 4-footed) facing daily medical problems and/or emergencies. Happy Holidays to everyone! Susan from Superior, WI.

I am looking for a good praline pecan recipe. The individual pecan recipe.
Pam, Catoosa, OK

HI, I would like to know if there is any difference between oils and extracts, as in peppermint for one?? Especially when it comes to making cookies or candy?
Thanks, Cindy in Monterey, NY

In the Dec. 14th newsletter someone was asking if there was something else she could use besides the brown sugar in the green bean bundles. I plan on using SplendaBrown, but I did see one recipe sent in using some kind of salad dressing-Catalina or Italian maybe? I guess you could just experiment. Be careful if you are trying to cut out all sugar because salad dressings do have sugar in them. Connie in TX

I want to thank those recipe family members that alerted me to a problem with the site. I put a small piece of code on the site and it would not pick up any of the recipes in the database. Those problems have been corrected. If you have had a page or recipe that did not load and you go back and it still doesn't, please hold the F5 key and the enter key to refresh the page. This is especially true for recipes and the pages with an index on them. I update the indexes often and to get the most current index remember refresh the pages before you look through the recipes.
Nancy Rogers

Merry Christmas Nancy and furbabies,
This tip is for Jolene in Oregon. I put together peanut butter & crackers, (use either Townhouse or Ritz) I then melt the almond bark in the microwave. Dip the sandwich crackers into the almond bark, place onto waxed paper until dry. Sprinkle with colored sugar, or any decoration you want, and you have the easiest goodie there is to make!! Everyone loves them, as they taste like peanut butter log. Hope this helps! Enjoy!
Diane in Cincinnati, OH

For Jan in Canada whose food dries out in the slow cooker. Check the lid and see if it is sitting tight all around. If not, put a piece of aluminum foil over the top of the crockpot and then put the lid back on, making sure you have the pot covered and sealed completely. If this doesn't help, I don't have any other suggestions.
Marie in Mississippi

Hi
I am trying to open the page for September 11 2007 and it keeps going back to the index page for September 2007. Could you let me know, was there a page for this date and if there was, can you let me know when the link is fixed.
Thanks, Joolz

Comment
Thanks for pointing out the problem. I have put the correct link to the September 11th newsletter.

Nancy, I am so glad that you could spend a day with a friend that you have not seen in years. I feel it is important that we spend time with our friends and I am glad that you take the time off to do that. When we don't receive the newsletter I just wonder if you are OK. Friendship are so important and we all need to take time to enjoy them.

Nancy now I need help. Last year people sent in recipes for cookies using Bisquick and I would like to have the recipes for Sugar, Oatmeal, Peanut Butter or any other cookies and for Pumpkin Bread using Bisquick. I am taking the easy way out this year. My back hurts when I try to roll out the cookies.

I am hoping that everyone has a Merry Christmas and a great day. Nancy and 4 legged associates take care, stay safe and have a Merry Christmas.
Susie Indy

Hello!
Can you tell me how to make the old-fashioned hard candy with the powdered sugar on it? I want to do it if it is simple. I recall doing it years ago and it made a huge mess, but I was sure that some Nancylander would have a wonderful shortcut or some tips!

Also, what flavors do you use and where can you get them?
Thanks! Christine in Arkansas

Hi, everyone, and Merry Christmas (almost)! This is for Bev from Bay City, Mi, who was trying to find Danncy Vanilla. Well, I don't know if this will do the trick for you, but it's worth a shot. I found this online: " To Place an Order by E-mail danncyrooster@yahoo.com or visit the WEB Page: www.danncyvanilla.com " I hope that helps you. It's awful when you love something so much and then can't find it anymore.

And to Lois in Richmond, Va.....well, heyyyyyyy! I'm in Richmond, too, and I've had that chowder --- yummmm. The next time I head to Merchant's Walk, I'll drop in there and see if I can wheadle the info out of the chef. If I win, I'll let you know.

Best to all and especially to Nancy for putting SOOO much time and effort into a GREAT newsletter.
Jenny in Va.

Nancy ~ For some reason I did not receive the full newsletter for Dec 12 -13th. I went to the archives and the complete newsletter is not there either. It just has the advertising for Watkins and ends with the lady with the problem concerning the 18 qt. electric roaster. I just assumed that was all that was in the newsletter for that date. But, today I read some e-mails that makes me think there was more to the newsletter.
Can you please help me?
Thanks. Pat D Brenham, TX

The newsletter link for December 12-13th is

For Mary Anne in upstate New York from December 14 --

You can get oil of peppermint as well as other "oils" at a good health food store Depending on which "oil" you are wanting here in Kansas City it runs from $4- $6 an ounce. But an ounce goes a long, long way.

I had read in a woman's magazine that rubbing one's lips with oil of cinnamon would plump them up to a nice degree - not like what some of the stars are doing - just pleasant. I fell for it and bought it at Mother Nature's Pantry - don't know if that's a chain or not. And it worked. And it stung and burned -- but for the price of beauty - why not???? Did it for several days and liked the look - the sting was only for maybe 5 minutes. BUT once David caught on, he would not kiss me at all -- couldn't take the "heat." We still laugh about it. Needless to say, I don't use it any more except to scent the vacuum cleaner bag. What we women will do for beauty is immeasureable.
Rosemarie in rural Kansas City

To Nancy in Florida, Dec.11th newsletter:
I have never heard the Gus Saunders Radio Show but I own a Classic Cooking with Coca Cola cookbook and it has the Coca Cola Cake recipe in it.

Coca-Cola Cake
2 cups unsifted plain flour
1 cup sugar
2 sticks butter or margarine
3 tablespoons cocoa
1 cup Coca-Cola
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
1 and 1/2 cups miniature marshmallows

Sift the flour and sugar into a large mixing bowl. In a saucepan, heat the butter, cocoa, and Coca-Cola until they boil. Pour this over the flour and sugar mixture, then mix thoroughly. Add the buttermilk, eggs, baking soda, vanilla and marshmallows and mix well. The batter will be thin and the marshmallows will come to the top. Bake at 350 degrees in a sheet pan (2x12x14 inches) for 30 to 35 minutes.

Icing:
1 stick butter or margarine, melted
3 tablespoons cocoa
6 or 7 tablespoons Coca-Cola
1 box confectioners' sugar

Pour the first three ingredients over the confectioners' sugar and mix well. Pour this over the cake while it is warm. Optional: Add one cup toasted chopped pecans to icing.

Hope this is the recipe you wanted. I haven't made this for a long time, but I remember it was really good. In the cookbook, there are also recipes for Coca-Cola Chocolate Cake , Coca-Cola and Walnut Cake, Sprite Cake, Pineapple Sprite Cake, and Mello Yellow Cake. Let me know if you would like any of them.
Happy Holidays to everyone in Nancyland (including the furry ones)
Carolyn in Ky.

Joan from Ma. Slice those rolls Joan and enjoy those Cherry Pecan yummy cookies.
Penny

This is for Mary Ann in up state Ny. You can get the peppermint oil at drug stores or craft stores, where they sell supplies.
Patricia in OH

Another quick but attractive candy
Fruit Loops and white coating mix. This is pretty and actually quite tasty but a good filler for a plate of candy and children usually like it.

Anyone tried the 2 ingredient fudge chocolate and chocolate then adding Golden Grahams and marshmallows. Just a thought that it might taste like S'mores.
Barb in N CA

I am looking for the recipe for hillava pumpkin pie. Could someone please tell me what date it was in?

I have looked at Abby's, but cannot find it.
Thank you, Gail from Chattanooga

Can someone help me out, I always make the turkey for the holidays and my daughter makes the ham, this year she has to work so I am making both, I bought a fully cooked semi boneless ham and its 14.56 pounds, how long would you suggest to bake it and what degree, also do you have to thaw it out for a couple days in the refrigerator, I would really appreciate someone's help.
thanks, Sally in Pa

On the ham page

it gives information about hams, thawing them and how long to cook them.more.
Nancy Rogers

Hi everyone, I hope you all have a Merry Christmas and a Happy New Year! I sure am glad we have all these wonderful recipes because my whole family is coming to my house on the Sunday before Christmas. My children from Arkansas will be here and everyone is excited about them being here! We all have such a good time. It will be sandwiches, chips and finger foods. What a fun day we'll have and I hope all of you will experience the blessed peace and joy of the holiday season.

I need to reply to a question:
"To Sandi Hutson in Jasper, TX the 12/9 newsletter do you just mix the White Chocolate Chip, dried Cherries, and mixed Nuts or do you melt the chocolate and mix in the cherries and nuts? From Susie Indy"

Susie, you don't melt anything. All you do is mix it all together and eat it like you would trash. When you get a bite, you usually have the sweet, the salty and the little taste of sour of the cherry! It is heavenly to get all those tastes together! I keep it in a air-tight lock-it container. It will keep longer than it will last if everyone keeps munching on it! You can change it to make it anyway you wish. I know some folks use craisins or dried cranberries instead of cherries. I just love cherries! HA! Enjoy!
Sandi Hutson in Jasper, Texas

Hello Nancy & Gang,
For Jean-the Mexican Macaroni & Cheese uses black olives-sorry I should have said that.

I searched the web for the Major Grey's Chutney and find that it is mango salsa. I received a good clone recipe from Reeva on Tona's site-she gave me a lot of great info on it.

Cheese & Olive Butterflake Rolls
Helen Conwell-Fairhope, AL

1-20.3 oz bag Pillsbury Oven Baked frozen Butterflake Rolls
1-1/2 c smoked Gouda cheese-shredded (you can substitute smokey mozzarella for Gouda)

1/2 c finely chopped pimento stuffed Spanish olives
1/2 c mayonnaise
dash of black pepper

Bake rolls as directed in muffin tins. Meanwhile, mix the remaining ingredients in a small bowl. Slightly seperate the tops of rolls into 4-5 sections-don't open all the way to the bottoms. Return to oven and bake 2-3 minutes until cheese melts.

Chili Cheese Strata
This is good, and is a great do ahead dish for get togethers or holiday company-just add a few muffins and some fresh fruit and you are set for breakfast, lunch or dinner!!

1 1/2 c milk
6 large eggs-beaten
4 oz green chilies
1/4 c salsa
1/4 cup onions-chopped
1/4 cup red peppers-chopped
1/4 cup yellow peppers-chopped
6 oz tortilla chips-coarsely broken
8 oz cheese-shredded
1 Roma tomato-sliced in 5 pcs for garnish
1/2 c cilantro or parsley for garnish

Mix first 6 ingredients well in a large bowl. Spray a 2 quart casserole dish lightly and pour in half the crushed chips. Top with 1 cup of cheese. Top with half the egg mix and repeat layers of chips, cheese and egg mixture. Cover and chill 2-3 hours or overnight.

Bake 350* for 45-50 minutes, or until the center is set. Let stand 5 to 10 minutes before serving. Garnish with tomatoes in a flower petal pattern and herbs in the center of petals.

Christmas Wishes
25 cookies

1 small bag Snicker's snack size bars
1 t vanilla
1-1/4 c confectioner’s sugar
1/2 c butter
2 c flour
1 c chopped walnuts

Chop a half cup of Snickers. Cream butter, 1/4 c sugar and vanilla. Slowly blend in flour, nuts, and chopped candy. It will look dry, but it will come together as you mix. Roll into 1-1/2" balls, put on baking sheet and chill for 30 minutes. Preheat oven 350* and bake 12-14 minutes. Remove and rest 5 minutes. Roll in sugar covering them.
Doubles easily.

Chicken Blue Chowder-Sooo good and easy!!!!!
4 servings

2-18 oz Progresso Traditional Roasted Potato Chowder
1 c cubed, cooked chicken
1 c diced ham
1 c shredded Swiss
1 T fresh chives-chopped
1/2 t garlic powder
salt & pepper

Heat soup, chicken, ham, and seasonings in Dutch oven for 5 min-stirring occasionally. Slowly stir in cheese and heat until melted. Top with chives. Serve with crusty, fresh bread.
Mimi ^..^

Good morning Nancy,
I hope it isn’t too cold there! It has been getting pretty cold here, but only rain so far. The big storms have missed us mostly.

I am responding to Barbara in Wentzville, MO looking for Betty Crocker’s Quick Nut Bread in the 12/13 newsletter. Barbara, I have the 1969 Betty Crocker cookbook and the recipe you want is on pg. 70 in that one. I also tried online, but no go, nor was it in the new cookbook that came out about a year ago. If you would like the other variations, please let me know. I had to type this one handed because the book is paper back and very tight at the rib.

Nut Bread
For tea sandwiches, spread cream cheese or butter on thin slices.

2-1/2 c. all purpose flour
1 c. sugar
3-1/2 tsp. baking powder
1 tsp. salt
3 tbl. Salad oil
1-1/2 c. milk
1 egg
1 c. finely chopped nuts

Heat oven to 350ºF. Grease and flour 9x5x3-inch loaf pan or 2 8 1/2x4 1/2x 2 1/2 - loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed ½ min., scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 – 65 min. or until wooden pick inserted in center comes out clean. Remove from pan and cool before slicing.

Banana Nut Bread variation: Decrease milk to ½ c.; add 1 c. mashed ripe bananas (2 – 3 medium).

For AnneE in Pa here's a delicious recipe
Mary J

Overnight Eggnog French Toast Crunch

BREAD
1 (20x2 1/2-inch) baguette, cut diagonally into 18 to 20 slices (1 inch)
4 eggs, slightly beaten
1 cup purchased eggnog
1/2 cup milk
1/4 teaspoon ground nutmeg
1 cup fresh or frozen cranberries

TOPPING
1/4 cup butter, chilled, cut up
1/3 cup packed brown sugar
1/3 cup chopped pecans

Spray 13x9-inch glass baking dish with cooking spray. Arrange bread in single layer in dish. Whisk eggs, eggnog, milk and nutmeg in medium bowl; pour over bread. Let stand 30 minutes.

Turn bread; sprinkle with cranberries. Cover and refrigerate overnight. Heat oven to 400ºF. With pastry blender or two knives, cut butter into brown sugar in medium bowl. Turn bread; sprinkle with brown sugar mixture. Bake 15 minutes; sprinkle with pecans. Bake an additional 10 to 15 minutes or until golden brown.

This recipe is to-die-for! One my co-workers made it
for work this week! Very rich!

Chocolate Velvet Dessert
Source: Taste of Home

SERVINGS: 12-16

TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling
1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups (12 ounces) semisweet chocolate chips
6 egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract

Chocolate Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons milk

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a
baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

In a microwave, melt chocolate chips; stir until smooth. Cool. In a small mixing bowl, combine egg yolks, cream and vanilla. Gradually stir a third of the cream mixture into melted chocolate until blended. Fold in remaining cream mixture just until blended. Pour into crust.

Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a small mixing bowl, combine frosting ingredients. Using a large star tip, pipe frosting into center of dessert. Refrigerate leftovers.
Yield: 12-16 servings.
Enjoy! Mardi in MO

Here are some links to Mexican vanilla for Bev in Bay city Michigan.

http://www.mexicanvanillaextract.com/vanillaregularbottles.html
http://www.diosavainilla.com/pages/customer-opinions.php

Danncy is also being sold on ebay.The links above are just to other mexican vanilla sites.
Lynette in N.Y

Hi Nancy.
I'm hoping that the Nancy Network can help me out here. A lot of years ago I used to buy bulk white chocolate at Peanut Shacks. Peanut Shacks used to be in about every mall in the southeast but I haven't seen one in years. I also haven't been able to find white chocolate of the quality they used to carry.

Does anybody know how I can get that good stuff again? It made pecan bark to die for.

Thanks in advance.
Julia in PA, cookin for Christmas

I know I'm late in thanking everyone who sent suggestions for housebreaking my 7 mo. old Chihuahuas. I am trying my best to keep an eye on them, but I'm not always home during the day, so I can't put them out on a timely basis. I haven't had any luck in housebreaking them. When they have the run of
the house, they do their business anywhere they please. When they are confined to the kitchen they use the paper I have down on the floor. When I put them outside in their pen, they do their business right away. What am I doing wrong? Or are they still too young? I find that training 2 dogs together is hard.
Gay in L.I.

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

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Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

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