Email Address 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.

Buttery Almond Chocolate Chip Cookies
Try these rich chocolate chip cookies with chunks of buttered almonds! Each bite delivers rich chunks of buttery almonds and imported chocolate in an outstanding cookie.

More Cookie Mixes
Raspberry Sour Cream Pancake Mix
Dessert Mixes

Nancy Lolo in KY newsletter wanted stuffing recipes I have two that I make every year for Thanksgiving. I make a different one for Christmas. Today I am sending in the one that our one son-in-law that hates onion will eat.

Barndt's Stuffing
1 large loaf white bread
1 stick butter, no margarine
1/3 to 1/2 cup onion, chopped
1/3 to 1/2 cup celery, chopped
1/3 to 1/2 cup carrots, chopped
2 to 3 teaspoon poultry seasoning
salt & pepper to taste
1 1/2 to 2 1/2 cups chicken broth

I use a skillet to put the butter, the 3 vegetables, poultry seasoning, salt, pepper and chicken broth cooking until vegs are just tender. Add this to bread that is broken into pieces. Mix well. Put in a 9x13" baking pan baking at 350º for about 35
to 50 minutes.

Everyone have a Blessed Thanksgiving. Nancy and 4 legged associates take care, stay safe, warm and have wonderful holiday.
Susie Indy

My Crock pot is on its last leg literally. One leg broke off, the handle is breaking off. Cooks fine, but think its time to retire. I have a Rival now, about 15 yrs old. What's the opinions of the newer crock pots? I have heard horror stories of food burning. Does anyone have one they recommend? Thanks ladies.
Betty

 
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Good morning everyone!
Nancy this is the message that was returned to me the other day.

Korena in Canton, in the 11/19 newsletter wants a recipe for pumpkin custard, like a hugs pumpkin pie without the crust. The one below is just great! However I also like the crust!! Hope this is it!

WW Crustless Pumpkin Pie
1 POINT per serving

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste

Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean. Serves 8 Whole Pie: 8 points (or ONE pt. for 1/8 pie) TIP!
Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber! Jay posted on the message board under Diet/Weight Watcher Diet Tips, Tricks and Recipes
Chris in NM

Sarah Arkansas, I don’t have a T & T recipe, but couldn’t you use 1 pkg. low fat cream cheese with 1 (8 oz.) tub of Cool Whip or use Dream whip with the cheese? Let soften to room temp. and blend well. Frost your carrot cake with this great frosting! You could also add 1 tsp. vanilla to it while blending. Lots of time, I just use the Cool Whip or Dream Whip (prepared) to spread on top. This site has quite a few low fat recipes with ideas for you! http://www.abbys-kitchen.com/low%20fat.asp I know a carrot cake needs cream cheese frosting! LOL
Chris in NM

OR

Low Sugar Low Fat Cream Cheese Frosting
http://www.grouprecipes.com/sr/38479/

2 tsps vanilla extract.
1-2 tsp maple extract (optional)
1/2 c Splenda sugar substitute
2 (8 oz) packages fat free cream cheese
2 tbsps margarine
1/2 c confectioners' sugar

Let the Cream Cheese & the Butter reach room temperature.
Next, Beat all ingredients until smooth & creamy.
Icing cake/ cakes or drizzle over a Bundt cake.
The Cake with this Icing should be put in the fridge because of the Cream Cheese if there are any leftovers.
Chris in NM

DorisS in Indiana asked for suggestions to use the empty plastic coffee cans. I used to save them for my daughter when they raised sheep. They're the perfect size for one sheep's feeding. You might see if a farmer could use them. The bigger ones they used for the pigs.

Also, I'm wondering if a school, especially kindergarten, could use some of them. I hate to put any more plastic in the landfills than we have to.
Susan in Iowa

2 Ingredient Fudge Recipe

Since I wanted to answer several questions, I broke my message up in 2 parts,
Nancy.

Doris, S. Indiana, in the 11/21 newsletter wanting to know what she can substitute for whipping/heavy cream. Doris, I use ½ & ½ instead, or even 2% milk. The milk is lower calories and most people have it on hand. I rarely use whipping cream, unless it is for a ganache/frosting or cake. Then I go all out since it is fattening anyway! LOL

Suzanne from near the Motor City. In the 11/21 newsletter looking for an Ohio recipe for baked Lima beans. Suzanne, I am from NW Ohio and I remember Mom making these beans. Unfortunately I don’t have her recipe either. My sister also remembers this dish! I do it this way. We serve cornbread with this!

Baked Lima Beans
1 package large dried lima beans – I use canned limas (faster!)
1 cup dark brown sugar
1 cup ketchup
5 tablespoons bacon fat
Salt and pepper to taste
6 strips of bacon, cooked or cooked diced ham

Sort lima beans and remove any small stones and soak overnight in water. The next day, drain and cover lima beans with fresh water. Boil for 20 minutes or until just tender, but not mushy. Stir in brown sugar, ketchup and bacon fat. Season with salt and pepper. Pour into a large casserole. Cover with strips of bacon. Bake at
325 F for 1 hour.
Chris in NM

Lolo in KY in the 11/21 newsletter wanting a favorite stuffing recipe. I submitted one and it was posted in the 11/18 newsletter towards the top. It is so good!

I can’t remember who was looking for a black walnut cake in the 11/21 newsletter,
but here is one that was posted before in the newsletter.

125-Year Old Black Walnut Pound Cake
2 sticks softened margarine or butter
1/2 cup Crisco
3 cups sugar
5 eggs
3 cups sifted all-purpose flour
1 tsp. baking powder
1 cup milk
1 tsp. black walnut flavoring
1 tsp[. vanilla extract
1 cup black walnuts, chopped

Cream margarine or butter, Crisco, and sugar. Add eggs one at a time, and mix well. Sift flour and baking powder together and add alternately with milk. Add flavorings. Mix small amount of flour with walnuts and add to mixture. Pour into greased and floured tube pan. Bake at 325 deg. for 1 hour and 20 minutes, or until toothpick
inserted near center comes out clean. Nell in VA (78) in the 11/26/2006 newsletter.
Chris in NM

For Zelda from Kemp, TX in the 11/21 newsletter looking for a T & T pea salad, try this one! We love it and it is so easy and quick!

Pat’s Pea Salad - TNT
1 (10 oz.) box frozen peas – do not thaw
1 onion, chipped fine OR 4 diced green onions (I add both sometimes)
2 c. finely shredded cheddar cheese
1 c. Miracle whip w/ 2 tbl. sugar mixed in
¼ c. sour cream OR Cool Whip (depends on taste)
1 c. diced celery

Mix sugar, sour cream and Miracle Whip till blended. Add remainder of ingredients. Refrigerate for 2 to 3 hours and then serve. A very good friend in Laramie, WY gave this recipe to me. It's quick and easy to make!
Chris in NM

Celebrity Chef Connection
Your foodie world is right here, with Barbara Nosek & Debbie Hall
New information and new videos every Wednesday by 5pm.
Demos, interviews with chefs and more.

I always make my yeast dinner rolls the day before Thanksgiving. To reheat rolls, place rolls on a cookie sheet and heat in a 300 oven for 5 minutes.

Baked Lima Beans
1 pound dried lima beans
4 slices of lean bacon - cut into 1" pieces
3/4 cup light molasses syrup
1 cup dark brown sugar
1 cup ketchup
2 T. prepared yellow mustard or honey mustard
1 tsp. salt
 
Soak the dried beans overnight, then cook according to the package directions. Do not overcook! The beans should be barely soft. Drain; then pour the beans into a Dutch oven, bean pot, or large covered casserole. Mix all the other ingredients
together, except the bacon. Stir the mixture into the beans. Lay the bacon pieces on top of the beans. Cover and bake in a preheated oven at 350º for 45 minutes. Uncover and bake for 40 more minutes. Stir the bacon into the beans before serving.

I never thought of reusing those red coffee cans, but you gave me an idea. My daughter has a weight problem and can not say no to cookies. I love cookies myself, but limit myself to no more than two a day. I have not been buying cookies because they are so tempting to my daughter. Since she does not drink coffee I am
going to hide my cookies in those red coffee cans.
Bobbie/IL

Thanksgiving Coloring Pages | Activities for Children | Recipes

Coconut Cupcake Filling
In small bowl beat together:
2 egg whites until foamy
Gradually beat in 1/2 cup sugar until stiff peaks form

Fold in:
1 1/2 cups coconut
2 Tbsp flour
1 tsp vanilla
1 cup chocolate chips

Spoon your cupcake batter into cupcake papers about 1/3 high. Add 1 tbsp coconut filling but do not let it touch sides of paper or it will stick. Top with rest of batter. Bake cupcakes according to your recipe directions. Cupcakes can be frosted when cooled or dusted with cocoa or powdered sugar.
Judy/Buffalo

Hi Everyone,
Well, it's now official. All Western New York ski resorts are open and it is only November. They are measuring our snowfall in feet now instead of inches. I think we are in for ski lovers winter. Which means that we will be buried until the spring thaw.

Want to share this following recipe that can be used as is or as a filling for cakes, pies. It is so versatile and so easy.

Once you lick the spoon you are going to be hooked.

Chocolate Peanut Butter Mousse
In a bowl place the following and beat with hand mixer until well blended:
1 8 oz block cream cheese (room temp)
1/2 cup smooth peanut butter (room temp)
1 cup milk
1/2 cup powdered sugar
1 pkg instant chocolate pudding
Fold in 1 container cool whip.

I served mine in little demi-tasse cups topped with a spritz of whipped cream and a dusting of chopped peanuts.

Can also be put into a baked pie shell or is delicious as a filling between layers of chocolate cake. You can either frost the cake with cool whip/whipped cream of just dust with powdered sugar for presentation.

I also like it made with instant lemon pudding or any flavored instant pudding (all measurements would be the same as above just eliminate the peanut butter). I have also put this mix into mini tart shells, phylo shells and small milk chocolate
cups etc. Yummo!!!!!
Judy/Buffalo

Doris, S Indiana
As to your Brussels Sprout recipe. You have to remember that the amount of cream is going to be distributed into as many servings as the recipe accommodates (maybe more depending on how much of the finished product a person takes) so that does not seem like a lot for the entire recipe.

If you use milk (reg or lite) you would probably have to add something to thicken it (maybe flour/cornstarch) a little to give the consistency of the cream and that would only add more calories and change the texture of the finished product. I would go with the cream.
Judy/Buffalo

Pecan Pie Bars (in recipes for pecans.)
In the following recipe, it is not clear when to add the filling. Before or after baking the crust? I'm thinking before baking because of the raw egg. I want to do this for Thanksgiving, so a quick answer would be much appreciated.
meemaw in indy

Joyce was asking what newsletter the Caramel Apple Dessert recipe was in that I had submitted, and it was printed on November 8th. I will recopy it here and also include another delicious apple dessert recipe that we have enjoyed over the years. Wishing everyone in the newsletter a very blessed Thanksgiving Day from Judy in chilly Alaska and our five frisky felines and Golden Retriever Nugget!

Caramel Apple Dessert
1 can apple pie filling
1 angel food cake mix
2 pkgs. (3.4 oz. each) vanilla instant pudding
3 cups cold milk
1 pkg. (8 oz.) cream cheese, softened
1 tub (16 oz.) Cool Whip, thawed
1 jar (12 oz.) caramel topping
cinnamon (or apple pie spice) for garnish

Bake angel food cake as directed on the box, and cool completely. Cut into bite sized cubes, and put in a deep 9 x 13 inch dish. Drizzle with half the caramel topping. Beat together in large bowl, the pudding mixes and cold milk, and beat in the softened cream cheese till smooth, using low speed of electric mixer. Fold half
of the Cool Whip into the pudding mixture. Pour over the cake cubes and caramel topping. Spoon apple pie filling evenly over the top. Top with remaining Cool Whip. Sprinkle generously with cinnamon, or apple pie spice, and drizzle with the remainder
of the caramel topping. Chill several hours. Serve with large spoon and listen to the ohhhhs and ahhhhs! It tastes like caramel apples!

Cinnamon 'N Spice Apple Flipover

Topping:
4 cups peeled and thinly sliced apples
1 cup sugar
2 tbsp. butter
1 tsp. cinnamon
Cake:
1 pkg. yellow, or Butter Recipe Cake Mix
1/2 tsp. cinnamon
1 cup water
1/3 cup cooking oil
3 eggs

Heat oven to 350º. Grease and flour 13x9 inch baking pan. In large saucepan, combine apples, sugar, butter and cinnamon (for topping). Cook over low heat until apples are tender, stirring frequently. Spread over bottom of prepared pan. In large
bowl, blend cake ingredients until moistened; beat for 2 minutes at highest speed. Pour over apples in pan.

Bake at 350º for 40 to 45 minutes, or until toothpick inserted near the center, comes out clean. Immediately invert onto serving plate. Serve warm or cool with dollop of whipped cream. Makes 12 delicious servings. You will be a hit during the holidays when you serve this lovely dessert!
Judy (in Alaska)

Nancy, thank you for your great newsletter. I look forward to it every day. I am a recipe collector and you provide a source for some great ones. Thanks again and keep up the good work. Thanks to all the Nancylanders out there too. I hope you
have a great Thanksgiving.

For Zelda from Kemp, TX. in the Nov. 21 newsletter looking for a TNT pea salad recipe.

This recipe has been made by all the family for years. It has gone to Church socials , Christmas dinners, Thanksgiving dinners and a number of other functions in 5 states. A deferent TNT recipe. I hope you like it as much as my family and friends do. Pat Calif.

Green Pea Salad
2 (10 oz.) packages frozen tiny peas*
½ cup chopped celery
2 green onions, chopped
10 slices bacon, cooked, drained, and crumbled
1/3 cup salted sunflower seeds or cashews (we use the cashews)

Dressing (see recipe below)
Parmesan cheese

Toss together the first 5 ingredients then add dressing. Toss together then sprinkle
the top of salad with Parmesan cheese. Serve.

*Peas do not have to be thawed.

DRESSING:
1/2 cup sour cream
1/2 cup mayonnaise
Mix together.

To Lolo in KY asking about stuffing recipes, here is a great one to try. I was
watching Rachel Ray yesterday and she was talking about this recipe. CJ in Ohio

Stuffin' Muffins
1/2 c. butter
1/2 c. finely chopped onion
1/2 c. chopped celery
1 (4 oz.) can mushroom stems and pieces, drained
1 tsp. dried sage
1 c. chicken broth
1 (8 oz.) pkg. seasoned bread stuffing
butter

In a medium size pan melt 1/2 cup butter. Add onion, celery and mushrooms. Heat until vegetables are tender. Sprinkle sage over mixture. Add chicken broth and stir to combine. Heat, then add bread stuffing and stir lightly. Grease 8 small custard cups or muffin pan with butter. Divide stuffing in cups. Just before serving heat in oven for 1/2 hour or until lightly browned.
Source: COOKS.COM

Hi Nancy and friends,
Several have written about shingles. I wished I had known there was the vaccination. Three years ago I had a very bad case of them and still have pain today. I lived in a gown and robe for three months and was up at times all night because of the discomfort. My doctor said with the nerve damage that I might have pain the rest of my life. I would advise anyone to have the vaccination.

Does anyone recall your mother making snow cream when you were a kid? Mom would make us wait until the snow piled up, then she would advise us to get the snow from the top for her to make it. Mayfield Dairies has snow cream now and I purchased a container last week. Oh my....I traveled back in time. It tastes just
like what my Mother made for my twin sister an I. Precious memories.
Jean in TN

Dorris in S. Indy:
Try adding some cream cheese to your recipe as a substitute for the cream.
grannym IL

Happy Thanksgiving to you Nancy, and your best pal Ditto, and to all our Nancyland family. Please, everyone be sure to travel safely over the holidays. Here are a few more cookie recipes from very old Workbasket magazines, all very good.

Peanut Butter Fingers
1 cup sifted all purpose flour
1/4 tsp. baking soda
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup soft shortening
1/2 cup peanut butter
2 tsp. grated orange rind
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1/2 cup chopped raisins

Preheat oven to 350 degrees. Sift together flour, soda, baking powder, and salt.

Combine, shortening, peanut butter ,orange rind and cream together with electric mixer or spoon.

Beat in sugars, egg, & raisins until fluffy. Slowly blend in flour mixture. Pinch off small pieces of dough and roll between palms into strips 2 inches long. Place on ungreased cookie sheet, press lengthwise with tines of fork; bake 12 to 15 minutes or until golden. Makes 4 dozen. Great for the holidays.
Submitted by Mrs. M. R. Breen, Texas

Boiled Chocolate Oatmeal Cookies
2 cups sugar
1/2 cup milk
1/4 pound butter or oleo
4 Tbs. cocoa
2-1/2 cups oatmeal
1/4 cup chopped nuts
2 tsps. vanilla
1/2 cup peanut butter

Cook sugar, milk, butter and cocoa for 1-1/2 minutes. Start counting when mixture has reached a full rolling boil. Remove from heat and add remaining ingredients. Blend well. Spoon on waxed paper or pour into a greased square pan and cut into squares.

Submitted by Frances Bigby

No Bake holiday Orange Balls
1 pkg. vanilla wafers, finely crushed (7-1/2 oz.)
3/4 cup grated coconut
3/4 cup confectioner's sugar
1/2 cup frozen orange juice concentrate, thawed and undiluted

Mix wafer crumbs, coconut and confectioner's sugar. Add undiluted orange concentrate and mix well . Form into 1 inch balls. Roll half of balls in additional confectioner's sugar. Store in covered container overnight. Makes about 3 dozen.

no submission name on this one.
Hope you enjoy them.

Laurine in NNY on the border

Hello Nancy, this for Zelda in Texas who was looking for a PEA SALAD.

Annie's Pea Salad
1-16 oz bag of small petite frozen peas
8 oz of bacon , cook crisp and crumbled (I use ends and pieces)
1 c. sliced thin celery
1 lb. cheddar cheese, cut in 1/4 in. cubes.
1 bunch of green onions sliced thin.
Ranch dressing to taste.

Mix in bowl and pour on dressing.
1 c. cashews optional just before serving.
Annie in WA.

This is for Doris in Indiana. In the November 21st newsletter she asked about uses for the red plastic coffee cans. I put one in both the cars and use it for change. Whenever I get change from somewhere it goes in the red coffee can. I love that I don't have change in several different places anymore and when it is full I take it to
the bank.
Becky in TX

This is for IM in Friendly Iowa.

Grape Salad (originally sent in by Angie, N. Ala in the July 16-1 2006 newsletter.

3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 - 1 cup light brown sugar (adjust to taste)

Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with
sugar and nut mixture. Chill and serve. This recipe makes a very large portion (suitable for a family gathering of 20 or possibly more, depending on appetites). Recipe may be halved. Keeps well in refrigerator for several days (if it lasts that long).
Frances in Wesley Chapel

Nov. 19th newsletter
For Doris . Ind.
I substitute fat free half and half for heavy creams. Works aok.

For Lolo in Ky.
I made the stuffing balls from a recipe from this site and they were delicious.
Genie in NW Ohio

Dee in S. IL. requested a clever quilt themed idea made of food, for an upcoming Christmas party with her Quilting Club. I wondered about making a quilting "block" in a specific pattern made much like your veggie pizza. The block could be made of veggies laid out in a recognizable quilt block pattern such as a Christmas Tree
pattern, or possibly a Christmas Angel pattern. The Christmas pattern choices are plentiful -- Christmas Dove, Friendship Star, Candle in the Window, Holly with red berries..... Any of these would make a colorful array of veggies.
Happy Holidays! Pam in Ohio

Hi, Nancy:
In your Nov. 21 newsletter, Peggy-TN/AL Line asked for a Black Walnut Cake. This is one I have used many times and maybe she can use it.
Nell in VA

Black Walnut Pound Cake
1 cup soft butter
1/2 cup Crisco
3 cups sugar
5 eggs
3 cups sifted all-purpose flour
1 tsp. baking powder
1 cup milk
1 tsp. black walnut flavoring
1 tsp. vanilla extract
1 cup chopped black walnuts

Preheat oven to 325 degrees. Cream butter, Crisco and sugar. Add eggs and mix well. Sift flour and baking soda together and add alternately with milk. Save small amount of flour to mix with walnuts. Add flavorings. Add walnuts to mixture. Pour into greased and floured tube pan. Bake for 1 hour and 20 minutes or until wooden pick comes out clean and cake is golden brown.
Nell in VA

11-21-08 Newsletter
This is to Cindi from Cold NE Nebraska

Hi Cindi! I just saw your post and although I don't have the recipe you need, I was wondering where you are located. I live in NE Nebr. too. Coleridge to be specific! Small world, huh?
Sue Krei
http://www.woodcellargraphics.com
http://beyondthecellar.blogspot.com/

NancyB, Thanks for the Sugar Free Thumbprint cookie recipe. I had forgotten all about that one! I haven't however tried the cake mix cool whip cookies. Will definitely experiment with that one.

Thanks to Kay in PA for the peanut butter cookie recipe. It sounds similar to an recipe I have called ESP Cookies. (1, egg, 1 cup of sugar, 1 cup of PB)

Thanks to Judy in PA for the SF Cream Cheese Frosting. I wasn't the one who originally asked for it, but thanks for sharing it anyway. My brother and I are both diabetic, and my mom is borderline diabetic. So this will come in handy.

And Thank you Doris, S. Indiana for the kind words. I never really realized how much I missed everyone until I was gone for so long and now have returned. What a blessing God has given me!
Have a great weekend everyone!
Dee

I will be traveling to relatives house for Thanksgiving. I am to bring a cake and as it will be her birthday I would like to make a good Bundt type cake that would be easy to handle in traveling. Would appreciate any recipes that reader will send in.
Thanks, Joyce

For Dee in S. Il. wanting a quilt themed something for her Quilt Club for Christmas
party in November 21st newsletter.

How about a 9 x 13 inch cake with a 9 patch design sectioned off...various Christmas themed designs. Wreath in one section, candy cane in another, tree in another etc. perhaps a strawberry Jell-O poke cake using a white cake mix with that 9 patch design on top.
Celia Maine

IM in Friendly Iowa wanted the grape salad it is in 7/30/06 issue
Brenda/Alabama

Barb in Al Nov 10th. Hi! I, too, am a Barbara (Ann). We have 5 other ones in the subdivision we live in. Happy Holidays to all the Barb's.
Barbara from Blue Eye, MO.

Hi Nancy and Little Ditto,
Kathy in Florida mentioned in the November 21st newsletter that she had gotten a Shingles vaccination and wondered if the $160 cost was worth it. As someone who has had Shingles -10 years ago, the answer is YES, YES, YES! As far as I know the
vaccine was not available then. However, Shingles is very painful before and during the breakout. I felt as if someone had hit me in the back with a two-by-four (Not that I really know what being hit in the back with a two-by-four feels like.), and hurt when I breathed deeply and I couldn't lie on my back. My breakouts were on my back from the center back and went around to my left side, before I was able to get to the doctor, have it diagnosed and get a prescription to stop the breakout and a prescription for pain. After the pain and breakout, they itched like crazy.

The doctor visit and prescriptions weren't cheap either. My sister got the vaccination about a month ago. She remembered what I went through, as well as her son who had Shingles also about 10 years ago. And with the vaccination, happily you will not have to experience this. I think your money was well spent!
AtlantaPat.