This is in response to Laurie in Brooklyn. A while back (November 11th to be precise) Laurie was looking for recipes to use leftover marscarpone cheese. I'm sorry I'm so late in responding, Laurie. I'll give you this one recipe, and if you want more, I'll be more than happy to send you a Banana Muffin with Marscarpone Cream Frosting recipe and a Marscarpone Filled Crepes with Banana Caramel Sauce recipe.

Marscarpone Cream Cookies
1/2 cup butter
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Dash salt
1/2 cup marscarpone cheese
1 egg
2-1/2 cups flour
Powdered Sugar Glaze
White nonpareils (opt.)
Seedless raspberry or strawberry preserves

Preheat oven to 375 deg. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg, baking soda and salt. Bet mixture until combined, scraping side of bowl occasionally. Beat in marscarpone cheese and egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover dough and chill for 1 to 2 hours or until dough is easy to handle.

On a lightly floured surface, roll half of the dough at a time to a 1/8 inch thickness. Using 3 inch cookie cutters, cut out dough. Half of the cookies should have a small cut out in the middle. Place whole cookies on a lightly greased cookie sheet and cutout cookies on another lightly greased cookie sheet (they may bake at different rates). Rather than grease my cookie sheets, I use parchment paper.

Bake for 5 to 7 minutes or until edges start to brown. Transfer cookies to a wire rack and cool. Spread top cutout cookies with Powdered Sugar Glaze and sprinkle with nonpareils. Let glaze set.

To assemble cookies, spread the flat side of each whole cookie with about 1/2 teaspoon of the preserves. Top with a cutout cookie, flat side down. Makes about 64 sandwich cookies.

Powdered Sugar Glaze: In a small bowl, combine 1 cup powdered sugar and 1/4 teaspoon vanilla. Stir in enough milk (2 to 4 teaspoons) to make icing easy to spread.
Mary in Poland, Ohio

Hi All, Getting right to it. My daughter-in-law brought the cocktail wieners to our get together for Christmas. They were good but spicy Not sure what the sauce was but I am betting a barbecue. Well they made us feel icky. Mostly heartburn. I have never made them but I had bought two packages of them myself thinking I would do them up in my crockpot with barbecue sauce. When she said she was bringing them I of course passed on them. I also made cocktail meatballs with jellied cranberry sauce and chili sauce which was also spicy and gave me heartburn.

I have two packages of little hotdogs. Help me. What else can I do with them? Please not anything spicy.
Carolyn, Rochester, New York

Hi Nancy and Ditto as well as all Nancylanders. I would like to wish everyone a Happy New year and all the best for 2009.

In the Dec. 27th newsletter Pat -iL asked for the recipe for Sugar Pie. This recipe is a very old Canadian recipe, originating with the first French Canadian settlers.
Betty in Canada.

SUGAR PIE
Pastry of your choice
1/2 teaspoon baking soda
1/4 teaspoon vanilla
1-1/2 cups maple syrup
1 cup all-purpose flour
1 cup dark brown sugar
Pinch of nutmeg
1/3 cup butter

Line a 9-inch pie plate with pastry. Stir soda and vanilla into syrup and pour into pastry. Blend remaining ingredients with your fingertips until mixture is crumbly, then spread over syrup.

Place a piece of foil under pan (I use a cookie sheet), because pie often bubbles over. Bake at 350ºF for 30 minutes and let cool -- it is best cold.

This is for Vera in Florida in her newsletter request of 12/27/08. Please describe the cabbage dish you had at the Dillard House in Dillard, Georgia. I have their cookbook and they have nine dishes listed for cabbage. I'll be glad to send in a copy to Nancy for you if you can tell me some of the ingredients and how it was prepared. Wishing a very happy, healthy and prosperous New Year for all.
Sue in TN

For Vera in Fla
This dish is served at The Dillard House, a well-known Southern "family style" restaurant in the North Georgia Mountains. This recipe is found in their cookbook.

The Dillard House Cabbage
1 large head of cabbage
1 teaspoon salt
4 tablespoons margarine
3 cups basic white sauce
2 cups cheddar cheese, grated
1 1/2 cups buttered bread crumbs

Basic White Sauce
1 cup margarine
3 tablespoons all-purpose flour
salt
pepper
1 quart milk

Basic White Sauce
Melt margarine in sauce pot.
Add flour, salt, pepper and stir.
Add milk and cook until thick, stirring constantly.

Casserole
Shred cabbage (with a large kitchen knife).
Cook 5-8 minutes in boiling water with 1 tsp salt. Don't overcook.
Cabbage should remain crisp.
Drain well.
Layer ingredients in a buttered 2 quart casserole dish in this order:
half of cabbage, enough white sauce to cover, second half of cabbage,
remaining sauce, cheese.
Sprinkle with bread crumbs and bake at 300 degrees for 15-20 minutes.

from recipezaar/By: Carah'sMama
Jul 11, 2005

This is the recipe I use from the Dillard House and it is T&T delish!
Pat in VA

Claudene sent in the same recipe as did Pat in VA
Claudine in Ft Worth, TX

Tina in GA sent the URL of the recipe
http://www.recipezaar.com/Dillard-House-Cabbage

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Leftover Turkey
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Good evening from Nova Scotia
My husband and I travelled a little distance to spend Christmas with his mother and family - which was all very wonderful. I always love getting together with family to share times and memories. We had a lovely time on "Boxing Day" with his sister and her husband. There were 30 of us in all and along with wonderful food - ALL prepared by this couple, we were able to enjoy each others company helping us to make memories to treasure forever. All the while we celebrated Christmas, I had each one of the Nancyland gang in mind and felt excited on the way back home knowing that dear Nancy would have once again got us all together - just as one big family. So, thank you Nancy. I am so happy to hear that you and Ditto enjoyed the holidays and each others company.

Responding to Pat - il I am adding a sugar pie recipe which is a staple around here in Nova Scotia and many others provinces as well.

Sugar Pie
6 Tbsp. butter or margarine
6 Tbsp. of flour
2 cups of brown sugar
1 tsp. vanilla
1 recipe of pie dough (your favorite)

Melt butter, add flour mixed with brown sugar and caramelize on low heat or in microwave. Take off heat, add milk and stir with whisk or wooden spoon until thick. Add vanilla and let cool. Pour into a pie crust that has not been baked. Cover pie with top and make slits. Cook for about 30-45 minutes at 450 degrees F. You should see little bubbles of hot sugar popping through the slits. Watch out as the pie gets very hot. Let cool and enjoy. Another method is to leave off the crust top and cover with meringue then bake.

For Scarlett in FL
So glad you enjoyed Joanna Fuchs' Christmas poetry. She has a web site where she shares many big and small poems for all occasions and her sharing is free. The site is:
www.poemsource.com
If you visit there you will be blessed.

HAPPY NEW YEAR everyone with a special wish for Nancy and Ditto. WE LOVE YOU and thank you so much for the joy you freely share and broadcast around!
Bernadette C. - Nova Scotia

Hi Nancy--yesterday's newsletter was so interesting...thank you for making it so an entertaining and informative ! This is for Pat in Illinois--she requested a sugar pie recipe--it's a "southern" pie (if you can't tell by the cream and sugar!)
Enjoy Pat! Scarlett in FL

Tarte Au Sucre (Sugar Pie)
1/2 cup maple sugar
1/2 cup brown sugar
2 tablespoons flour
One (8-inch) unbaked pie shell
1/3 cup whipping cream

Preheat oven to 350° F.
Mix maple sugar, brown sugar, and flour. Sprinkle evenly over pie shell. Pour cream over sugar mixture. Bake at 350 °F until pastry is golden brown (35 to 40 min). Serve warm.

HAPPY NEW YEAR to all you great gals!

Nancy,
I am looking for the directions as to how to caramelize sweetened
condensed milk in a crock pot. Does anyone know how?
Linda from Tennessee

For Kim: I never have a problem peeling hard cooked eggs when I do them this way - start them in cold water, and bring to a boil - turn down to lowest possible setting, cover and let stand in the barely cooking water for 20-25 minutes (the longer time is for higher elevations such as here in Las Vegas) - drain and let cold water run over the eggs, then refill pan with cold water to cool eggs completely, changing the water again if necessary - when cool, drain off water and let eggs dry in a colander - when ready to peel, crack them all over against a hard surface, and you should then have no problems removing the shells.
Barbara

Kim has difficulty making deviled eggs because she says the eggs don't peel nicely and look awful. I've learned that is true if you use fresh eggs. If I'm going to make hard boiled eggs or deviled eggs, I buy the eggs days ahead of time...up to a week. I put them in water, add salt so they boil quicker, cook to the boiling stage (probably about 5 minutes). turn off the gas or electric under the pot, let them sit for 30 min. then put the pot under cold water as you peel each egg. They come out perfectly. Blessings to all of you, especially Nancy and Ditto.
Corinne in Pittsburgh

Comment
Karen brings me fresh eggs most every time she comes over to see me from Muleshoe. Last time she asked me whether I wanted some eggs. Of course the answer was yes, and added, "Could you make them deviled?" When Tom, Karen, and Arval arrived with deviled eggs. Boy were they good.

Hi Nancy, this is for Dee in Aroura On,
Glad you liked the crab cheese ball. I love bread and butter pickles myself, sounds like a nice addition, I will have to try it.
Marg in On Canada

Thanks grammaj for the tip to use the packets of Splenda, for no aftertaste. That is so good to know!! I won't buy the big package of it.

Also, my cookie scoops are so hard to use, that my fingers ache, after one batch of cookies. Which brand is the best to buy, that works the easiest, and make making cookies fun, not a chore??
SUE

Re: Being Dead is not Excuse
I finally found the title of the book in the May recipes. I purchased two of the books for gifts for Christmas. My friends just loved them. They both said they could not put the book down and laughed and laughed. One said she found the stories so interesting she forgot all about the recipes. Judy I will check out the web site as I would like to get a copy
JA

Pot Lucks
Hi family I need some advice. I am in charge of the pot lucks in my community. The budget is about $50.00 per month.(this also includes paper products, drinks, rolls and butter) I have done the ham, Popeye's chicken, and turkey, any suggestions on other meats?
Thanks, Boots in Va.

This is in response to Kim who wanted an easy way to peel hard boiled eggs. I use an egg cooker that actually steams the eggs, but I am sure this tip would work with boiled eggs also.

As soon as they are done cooking put the eggs in ice water and let them sit for about 5 minutes. Then peal as usual. The shells come right off.
Sandra from Oregon

Kim ,When hard boiling eggs try not to use the real fresh eggs they just do not peel good. I peel mine under running water from the faucet seems to work best for me.
Mary Ann upstate N Y

Kim wanted suggestions for tricks to making deviled eggs so that the eggs peeled easier. I have the best results when my eggs are not too fresh. I buy them a week before I make the deviled eggs. I could be imagining it, but it also seems to me that white eggs peel easier than brown.
Margo/Boston

This is for Kim in the December 27th newsletter concerning shelling eggs for deviled eggs. I always put either salt or baking soda in cold water to boil the eggs. After they start boiling, I boil them for about 2 minutes then turn the heat down to low and leave for about 15 minutes. Pour the hot water off, fill pan with cold water several times and return the lid to the pan and swirl the eggs around in the pan. Pour most of the water off and then shake the pan so that the eggs hit against each other and the side of the pot. While running cold water over the eggs, I peel the shell off starting at the largest end. Shells just fall off. Hope that this helps you. The main trick is adding salt or baking soda to the water
Jane Ann in Alabama.

Brenda Alabama in the 12/21/08 newsletter wanted a cookie recipe that used rice krispies, white chocolate and pecans. Here are two great recipes that you could easily use. You could either add pecans to the first recipe or substitute the pecans for the cranberries. In the second recipe you could use pecans instead of peanuts. The first recipe is from Dennis at the Prepared Pantry. I am not sure where I got the second recipe.
Robbie IN

Cranberry White Chocolate Rice Krispies® Treats Recipe
This is simply Rice Krispies Treats with added white chocolate chips and dry cranberries. The white chocolate melts into the marshmallow mixture and makes for a much richer and very attractive bar. This is very suitable for guests. It is nearly as simple as the original recipe.

Look for white chocolate chips made with cocoa butter instead of vegetable or coconut oil.

4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon good quality vanilla
1 1/2 cup white chocolate chips
6 cups Kellogg’s Rice Krispies cereal or equal
3/4 cup dry cranberries
Butter a 9 x 13-inch baking pan.

1. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.

2. Add the white chocolate chips, rice cereal, and cranberries. Stir until the cereal is uniformly combined with the marshmallow mixture.

3. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula.

Let cool and cut into squares.
Baker’s notes: The white chocolate chips will melt in the hot marshmallow mixture.

If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less clean-up.
Dennis, Prepared Pantry
http://www.preparedpantry.com

Rice Krispie Treats White Chocolate Chip and Peanut Butter Chips
6 tablespoons salted butter
5 ounces white chocolate, finely chopped
1 cup dry roasted peanuts, pecans or other nut of your choice
1 cup Reese’s peanut butter chips (the kind used fo r baking)
10 ounce bag marshmallows, snipped in half
5 ½ cups Rice Krispies

Spray or lightly-oil a 13 x 9-inch (approx 30 x 22cm) rectangular pan.

In a large saucepan, melt the butter over low heat. Add the white chocolate and stir until melted.. Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth).

Remove from heat and add the peanuts, Reese’s peanut butter chips and Rice Krispies until well combined. A rubber spatula or flexible pastry scraper works
best. Transfer mix to the prepared pan and smooth over. (I used my hand to push them down evenly into the pan). Let cool before cutting
Robbie IN

For those wondering where my husband found the Chocolate Cool Whip, it was at our local Save A Lot store. It seems to be a seasonal item for them.
Robbie IN

Hi Nancy and all Landers,
Hope everyone had a wonderful Christmas and a blessed New Year to all. I also received the shingles shot and my insurance(Cigna) paid for it all-$208. My doctor highly recommends this shot to anyone over 50 providing their insurance will pay for all or part of it - she said it is well worth it compared to the pain of shingles.

Thank you to all the NancyLanders who told everyone about this as I had never heard of it before. Nancy, I am still laughing about the woman who told us all about the tabs on the ends of our foil and plastic wrap boxes!!! LOL. I mean how many years did I have those boxes in the cupboard and never looked at the ends. My Mom is 84 and never heard of it either. I'm so glad your Ditto is such great company and a great help to you. Isn't it amazing how people think only dog's can learn to fetch. My big boy Toby(19 pds now) goes to the patio door's and wants out on the porch- if it's really cold he
sticks his paw out and shakes it and decides it's too cold and won't go out lol. Had to take my tree down the day after Christmas cause both cat's thought the ornaments were their toys.
Dianne in Wisconsin

German Chocolate Cheese Cake
1 pkg. German Chocolate Cake Mix, prepared per package directions
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 cups sugar
4 eggs
1 tsp. vanilla

Mix cream cheese, sugar, eggs and vanilla in separate bowl. In a greased 9 x 13" pan, pour half of cake mix, and half of cheese mixture over batter, then layer other half of cake and half of cheese mixture. Bake at 300° for 1½ hours. Let cool.

Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick margarine
1 tsp. vanilla

Cook ingredients over low heat, until thick, about 12 minutes. Add 1 1/3 cups coconut and 1 cup pecans. Spread over cooled cheese cake.
JL in South Jersey

Breakfast Squares
1 (24 oz.) pkg. O'Brien Hash browns with onion & pimento
2 cups diced ham
6 oz's. cheddar cheese, shredded
6 oz's. mozzarella cheese, shredded
3 eggs, beaten
1/2 tsp. salt
1 cup milk
1 medium onion, minced

Put potatoes in bottom of 9 x 13" pan. Sprinkle with ham and cheeses. Beat eggs. Add milk, salt & onion. Pour over the meat and potatoes. Cover and refrigerate at least 3 hour. Bake at 350° for 1 hour. Let stand 10 minutes. Cut in squares.
JL in South Jersey

New Year's Celebration Punch
Need: punch bowl w/ cups & ladle, large stirring spoon.
1 pt. lime sherbet
1 pt. pineapple sherbet
1 qt. cold ginger ale

Mix to the tune of "Auld Lang Syne"
Scoop frozen sherbet into bowl
And circle into crown;
Pour ginger ale against the side
To keep the fizzing down.

For "Celebration Punch", my dear,
Will make a party grand.
So stir it up and place a cup
Into each waiting hand.

Serves 10-12 happy ones. (Source: Pauline Watson)
Athena in DE

Happy New Year Nancy, Ditto and all Nancy Landers
Loretta in Va.

Shirley in MO, perhaps this is the recipe you are looking for? They are very good! I have made them quite a few times and they really go fast! They are so good, too!

Overnight Sticky Rolls
1 cup chopped pecans
14 frozen roll dough balls
1 cup brown sugar
cinnamon- to taste
1/4 cup butter
1 package (4 serving size) regular butterscotch pudding mix-not instant!

Grease and flour a 9 x 13-inch baking pan. Put chopped pecans in the bottom of the pan. Arrange the frozen balls of dough over the nuts. Sprinkle with dry pudding mix. Mix together brown sugar and generous dashes of cinnamon (I love it, so usually use quite a bit) and sprinkle over pudding. Slice butter and use it to dot the top. Cover with plastic wrap and let rise overnight at room temperature. Bake at 350º for 30 to 35 minutes until deep golden brown. Invert onto serving tray. Enjoy! Judy in Alaska in the 7/23/2007 newsletter
Chris in NM

Kim, the March 4, 2006 newsletter has several great ideas for peeling hard boiled eggs at the top of the newsletter. I have found these suggestions help me tremendously! Give them a try. Dennis of Prepared Pantry had the best suggestions in the newsletter. As a baker, he would know best.
Chris in NM

For Linda in Tenn: - Aug. 25, 2007 newsletter – Greek Spaghetti Every Wednesday I make Greek Spaghetti Sauce for my Mom and her Caregiver and use small shells or chili mac pasta.

YiaYia's Kima (Greek Spaghetti Sauce)
2 lbs hamburger (I use 85% lean)
1 t granulated garlic (more or less)
1 T ground cinnamon
1t sea salt
1t ground black pepper
juice of 1/2 lemon
1 can Pastene Kitchen Ready Tomatoes
water to swish rest of tomato left in can (about 1/4 cup)

Place hamburger in a heated 2 or 3 qt saucepan. Use no oil or butter. Hamburg will release some fat. Add garlic, salt, pepper. cinnamon and lemon. Cook on high, breaking up large pieces of hamburger with potato masher (Hint from Nancy's Kitchen).

Cook until brown, almost starting to burn. Add tomatoes and water....turn down heat to med low...simmer about 20 min. Serve over any pasta with Grated Parmesan cheese...goes great with Greek Peasant Salad and hot crusty bread.
Stephanie Concord, NH
Chris in NM

Good morning Nancy!

I want to wish LisaEastTexas a very Happy Birthday today – 12/28/08! Have a great day Lisa!

Pat-Il, there are 3 Canadian sugar pie recipes in the catch-up newsletter 18. Yes they do look very yummy!! One of my Aunts use to make the 2nd one and all of us tried to be first in line to have a piece!
http://www.nancys-kitchen.com/catch-up-newsletter-18.htm

Dear Nancy and Landers, I found this recipe and thought it sounded very good. I have not made it but, am planning to add it to my New Years Eve feast.
Theresa P from Illinois

Mustard Horseradish Dip
1 cup sour cream
1 cup mayonnaise
1 cup yellow mustard
1/4 cup dried onion flakes
1 envelope Hidden Valley Ranch Dressing mix
1/2 cup sugar
3 tsp. horseradish

Mix all and chill for 3-4 hours for flavors to blend. Serve with pretzels, veggies, crackers or chips.

Nancy and Ditto : HAPPY NEW YEAR . Also to all NancyLanders.
Louise in ALabama

A week or so ago, I submitted a question that some of you may not have seen since I know we were all so busy getting ready for Christmas. I just thought I'd try it again incase any of you may know the answer. I got a new recipe this year for Cinnamon Bark, but the recipe said to use white "Apeels" which I never had heard of. You are to melt the apeels and then add the red hot cinnamon candies to it, spread it in a cookie sheet and when it's hardened, break into pieces. Would any of you know if one can add these cinnamon candies to almond bark as the almond bark is melting without messing up the almond bark? I don't think you can add water or other liquid to almond bark, but I was just wondering if one could add the tiny cinnamon candies to it an they could melt along with the almond bark or if it would do something weird to the almond bark? I would so appreciate a response if any of you have tried adding anything to almond bark as I would rather use that than the vanilla apeels. Thank you so much and Happy New Year to everyone!!
Cindi in Nebraska

Nancy, I always enjoy reading about Ditto’s adventures. Never a dull moment! I wanted to thank Dana in TX for her Cowboy cookie recipe. She sent it to Mary in TX who was looking for a Ranger cookie recipe. I made the Cowboy cookies with peanut butter chips instead of chocolate chips since I am allergic to chocolate and I ate so many I just about made myself sick! Everyone I sent these to for Christmas goodies loved them as well. These are absolutely wonderful!
Linda in Shawnee, KS

Hi Nancy and Everyone,
Wishing all of you a very Happy New Year!
This is for Kim in the 12/27 N/L about peeling boiled eggs. Kim the way we do it in the Restaurant is just put some pickle juice and a few slices of pickles in then boil till done ( when the egg will spin) Then drain and icing them down well ,add some water with the ice. Let sit till, cool and when you crack them to peel roll them on the counter or between your hands and they should come out easy.
Blessing to all of you.
Linda , Oregon

Hello to everyone. I ate at the Cracker Barrel Restaurant in Crestview, FL tonight and had a cup of their cabbage beef soup. Now I am wondering if the recipe is different at different Cracker Barrel locations as I read the recipe that Pat M. Pensacola, FL sent in (her recipe was a clone of Shoney's), I decided to write and put in my suggestion. The soup I had tonight did not have any kidney beans in it but did have some whole kernel corn. I also believe it had some hot sauce as it had a bit of a bite. I have a recipe that is similar and could possibly be the closest to what I had tonight. The recipe is one that my step-daughter gave me and is very good. Here it is.

Rosemary's Cabbage Beef Soup
2 lbs. ground beef
1 onion, chopped
1 large can diced tomatoes
1 small can diced tomatoes
1 of each can water
1/2 can tomato juice
1/2 head cabbage, chopped
salt, to taste
pepper, to taste
Hot sauce, to taste

Brown the ground beef and onion together, drain well. Add remaining ingredients. Cook until cabbage is tender.
Sara in FL

For Shirley in MO found this recipe and wondered if it was the recipe she was searching for? Rolls with pudding in the mix.

Sweet Dinner Rolls
5 to 5 1/2 cups flour, divided use
2/3 cup powdered milk
2 packets yeast
2 tsp. salt
2 cups warm water (120 degrees)
1/2 cup margarine, softened
2 eggs, beaten
1 large (5 oz.) pkg. vanilla instant pudding mix

Mix 2 cups flour, powdered milk, yeast, and salt. Add 2 cups warm water and beat well. Add soft margarine, eggs and dry pudding mix. Beat well. Add remaining 3 to 3 1/2 cups flour and mix well. Turn out on floured board and knead 5 to 10 minutes. Place dough in greased bowl, turn so top is oiled. Cover with plastic wrap and let rise until doubled. Divide dough into 4 pieces. Roll each piece into round circle. Cut into 8 pieces, pie shaped. Roll from large edge to small point. Place small edge down and shape into crescent. Use slightly greased pan and let rise again. Bake in a preheated 350 degree F oven about 10 minutes.
Jody

Hi Nancy and all you good cooks out there. Hope your Christmas was a merry one and a Happy New Year to all. I had a dessert recently that had a pretzel crust with a mixture of cream cheese and something else on top of the pretzels and all that was topped with your favorite flavor Jell-O with some fruit in it. It is delicious. Would love to have the recipe. I know someone out there has it and might be willing to share. Thanks for this wonderful newsletter Nancy.
Sue in GA

Nancy-this is regarding your new hot water dispenser. Just a heads up for you. My husband is the plumbing manager for a large hardware store, and says that it will run your electric bill up quite a bit. Just thought you should be aware of this.
Lindsey in the U.P.

Sher in Pa wanted this recipe.
It was in the April 20, 2006 newsletter.
gramaj

Pineapple Surprise Crunch
1 box yellow cake mix (2-layer size)
1 20-oz size can crushed pineapple, juice and all
1 stick butter, melted
1 cup chopped pecans

Pour pineapple into a well greased 13x9x2-inch pan.
Mix together the melted butter and cake mix as you would a pie crust.
Mix in nuts.

Pour mixture over pineapple and bake at 350 degrees for 30 to 40 minutes or until golden on top.

Do not drain pineapple as no other liquid is used in this recipe.
Cut into squares. If desired, serve with ice cream or whipped cream or it's good plain.
Enjoy!!! Lucy, TX