Easy recipes using everyday ingredients.

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Sometime last fall someone sent in a recipe for fudge made with cream cheese and splenda for diabetics. I made it for a friend and she loved it but now I can not find the recipe. Does anyone one remember it or remember sending it in? I would love to have it again.
Thanks. Carol from Utah

Hi Nancy,
After viewing your niece's site, I just have to say that you are part of and come from a very talented family.
Jae, 56, central OK

Comment
My niece, Audrey is very talented. I have little or no art talent. Audrey makes so many beautiful things. Her inner beauty shines through her art work.
www.daisiecompany.com/blogs/audreyjeanne/

For pregnant Gracie March 2 N/L
If this isn't to your liking I have another recipe, Quite tasty but a lot more fiddly.

Easy Chicken Cacciatore
Use your favorite spaghetti sauce in this easy chicken Cacciatore recipe.
1kg (2 lbs) chicken fillets cut up
2 tablespoons oil
1 chopped onion
500g (16 ozs) jar Cacciatore simmer sauce
1 cup water
2 sliced carrots
2 cups Pasta
Parmesan cheese

In a large frying pan, sauté chicken in oil until golden brown. Add onion and continue cooking for 5 minutes. Drain off excess fat; add sauce and water. Cover and simmer for 15 minutes. Add carrots and pasta. Cover and simmer for 25 to 30 minutes longer, until carrots are tender and pasta is done.
Garnish with Parmesan cheese.
Serves 4 to 6.
Bob in Adelaide South Australia

Nancy, for the past week each time I try the link in the email notice of your newsletter, it brings me to the page, and then for some reason it throws up an advertisement that I cannot get out of unless I close the newsletter and retry the link. It seems to disappear the second time, but I was wondering if you were aware of this annoying new feature. It's a pain, and if it could be resolved that would be tremendous, but I have to admit, I love this newsletter and will pretty much tolerate this inconvenience if I have to, to get it.
Mariann in Michigan

Comment
There is one popunder displayed when you enter the site. The revenue earned from this one popunder is what pays to keep the site online and keeps the newsletter free. I had hoped that adding advertisements from other list sites on the sidebar would replace the small amount earned from the popunders but it hasn't. There are many sites that display a popunder (or popup) on every page or several for each page. The popunder on this site comes up once every 24 hours no matter how many pages you visit within the site. It takes not only a time but money to keep a site online.
Nancy

Group Recipes is giving away a new Kitchen to a Daily Reader!" Group Recipes is the world's first Food Social Network.

Hi Nancy, Hi all!
I've been seeing a few recipes for salad dressings and had to share my all time favorite. It is one that a got from Jacque Pepin (world famous French chef). Hope you try it, it's very good. Thank you Nancy for all your hard work on this wonderful newsletter.
Dawn - cape cod, ma

Jacque Pepin’s Italian Dressing
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/8 cup Dijon mustard
Garlic to taste, I use about 1 – 2 cloves, peeled & chopped
2 tablespoons water
Salt to taste
Pepper to taste

Mix all ingredients and shake well right before pouring.
Makes: about 1 cup

Hints: These amounts are to my liking, you may need to adjust the amounts to your liking. To thin it out more just add more water or vinegar. I tend to like it without water. This dressing comes out an ugly brown color. It turns very dark brown because of the Balsamic vinegar and is kind of grainy because of the mustard. It will keep for a few days in the refrigerator.

OR try his Garlic Dressing instead:

Garlic Dressing
2 cloves garlic, peeled and chopped fine (1 teaspoon)
1 1/2 teaspoons Dijon-style mustard
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 teaspoons red wine vinegar
3 tablespoons virgin olive oil

Mix all ingredients and shake well right before pouring. It will keep for a few days in the refrigerator.

Dear Nancy I love your letters and recipes. I was wondering on the Quesadilla Pie. What is the second ingredient it states 4 drained but nothing follows as to what is drained. This sounds like a very interesting pie and I would like to try.
Barbera NW OK

Thank you so much for bringing it to my attention. I have corrected the recipe online as well. The corrected recipe should read:

Impossible Quesadilla Pie
2 cans (4 oz. each) chopped green chilies, drained
4 c. shredded Cheddar cheese
2 c. milk
1 c. Bisquick baking mix
4 eggs

Heat oven to 425 degrees. Grease pie plate, 10 x 1-1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. 6 to 8 servings.

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To Sandy in Warsaw who requested recipe for Ponderosa Steak sauce
(Newsletter #9):

Ponderosa Steak Sauce (Copycat/Clone)
1/3 cup Heinz 57 Sauce
1/3 cup Worcestershire sauce
1/3 cup A-1 Steak Sauce
2 tablespoons light corn syrup

combine as listed and funnel into a bottle with a tight fitting cap. Keep refrigerated to use in a few months. Shake well before using.
I hope it's what you wanted.

Madeline in Poughkeepsie, NY

I would like a recipe for Singapore Katong Laksa Recipes.
Thank you. Catherine

Good Morning Nancy. Could you please tell me what measurement a 1/2 stick of butter is. I hope you having a great weekend.
Cheers Deb

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.

Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
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Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!

For Jackie in Pensacola, FL, who is looking for lactose-free smoothie recipes. Here's one you might try:

Berry Smoothie
2 whole, raw eggs
1/2 can unsweetened coconut milk
1 cup frozen berries
2 tsp. ground nutmeg and cinnamon
Sugar or sweetner to taste

In blender container, add all ingredients. Blend on High until creamy and frothy. Serve immediately...enjoy!
Serves 1

Kay in PA

Hi Nancy, Siggy, Ditto and all of Nancyland. Thanks so much for your great Newsletter. Words cannot express how we love your hard work and dedication, just to make us happy.

I am looking for a recipe for a bar cookie. It has apricot preserves, white chocolate chips and a nut base. I bought some at a MS bake sale and they are out of this world. Hopefully someone has a recipe for them.
Barb - La Porte, IN

Nancy, in your 03/03/07 newsletter, there was the recipe for the Cinnamon Apple Pork Tenderloin. The amount of cinnamon was omitted. I clicked on the link for the cinnamon and it is 1 tsp. This is for those of you who wondered where the cinnamon was. Sounds good to me. I'm always looking for recipes for pork tenderloin. Hope things are up and running by the time you receive this. Computers can be so frustrating at times.
Connie in TX

Comment
There are four pages of pork tenderloin recipes on Alicia's Kitchen.
Nancy

Hi....I found this doing a search on the internet. It's almost identical to Tona from Bama's "Peach Coffeecake" that had the flour amount incorrect. Her's has salt ,this doesn't. Hers says to leave peach slices intact, this ones says to cut them up. and this one uses a different size baking dish. Otherwise it's the same. :) Hope this solves the mystery!
Barb in San Diego

PEACH CREAM CHEESE DESSERT
3/4 c. flour
1 (4 serving) pkg. vanilla pudding mix (NOT instant)
1 tsp. baking powder
1 beaten egg
1/2 c. milk
3 tbsp. melted margarine
1 (16 oz.) can drained peaches, chopped into bite-size pieces (save the
juice)

Combine:
1 (8 oz.) pkg. cream cheese
1/2 c. white sugar
3 T. peach juice

Combine:
1 tbsp. white sugar
1/2 tsp. cinnamon

Mix flour, pudding and baking powder together. Combine egg, milk and
margarine, add to dry ingredients. Pour into an 8x8x2 inch greased pan.
Add peaches. Beat together cream cheese, 1/2 cup sugar and peach juice.
Pour over the top. Then sprinkle with 1 tablespoon sugar and cinnamon.
Bake at 350° for 45 minutes.

Help! Enova Oil had a wonderful chocolate cookie recipe in magazines during the holidays. It ended up like a chewy brownie with a crackly top. Naturally, I moved and cannot fine it anywhere. Have any of the great bakers got that one?? It was heart smart and very tasty!
Thank you, Nan from Indiana

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.

Hi Nancy, furry staff and fellow Nancylanders,
In the catch-up-newsletter #16 Donna L. In OH mentioned the corn in the crockpot with the butter and cream cheese recipe that was sent in by one of your readers some time ago. I thought I kept that recipe, but now I can't find it in my files. I tried to find it using the Google search, but was unsuccessful. I'd appreciate it if one of the readers who kept it would repeat the recipe for me.

I must once again add my voice to the chorus of hurrahs praising you for your hard work that adds so much to our lives. I have been thoroughly enjoying the catch-up-newsletters, trying to slowly savor the flavor of each one, restraining myself with difficulty from gobbling up the letters in one long sitting. I enjoy the comfort of knowing there's a newsletter waiting for me, even on a Thursday! Thanks a million for your time and energy.
M in La

I am trying to find the recipe for a desert that I had at Olive Garden yesterday that has no sugar added. It is wonderful. The name of it is Torti di Chocolate. It is a warm double chocolate cake with vanilla cream sauce and fresh strawberries. Does anyone have a recipe that even closely resembles this? If you do, will you please post it? I continue to enjoy the Newsletter. I have not been able to participate for a long time due to my DH having been very sick and then passing away on Thanksgiving morning. He had lymphoblastic lymphoma. Shortly before he passed, it went into his central nervous system. I am now trying my best to get may life back together and continue on as best I can.
Sara in FL

Hi all----Update on that Instant Yeast. We have that item right under our noses! It seems that the Prepared Pantry has this kind of yeast for sale. I've ordered mine and I will try it in the no-kneed bread as soon as the yeast arrives. Will post the results.
Carol in beautiful, sunny Florida

To Janice in TX, Thanks for the Chicken Salad recipe. Is this a standard
recipe or is it an Arby's Clone? Sounds wonderful!
Dee in SIL

The easiest way to make rice that doesn't stick together is as follows: Use twice as much cold water as rice. The rice should be rinsed before putting it in the water and putting the pot on the stove. Bring the pot to a boil, stir in a tablespoon of margarine or olive oil (if you prefer the taste, put the cover on the pot and let it come back up to a boil. Then, and this is the key, turn the burner off, take the pot off the burner and set aside. Rice should be done in about fifteen minutes and will still be piping hot.
Norm in Victoria, BC

Re: Lemon squares in the 26th newsletter.
What butter icing recipe do you use?? Is that like a can of white icing, would do??

My mom just makes a plain white icing, but I'm sure a can of vanilla would work well too.
Fran

For Cee Zee This is the cabbage that I sent a note to say it was so good.

Best Cooked Cabbage
1 head cabbage cut into 8 wedges
olive oil
Creole season or mix season
2 T. butter cut into small pieces

Put each wedge in its own piece of foil. Sprinkle with oil and season Dot with butter. Wrap tight Bake 350 for 45 min to 1 hr. or till fork tender.
It took a little less time to cook my cabbage. It is so good.
Bobbie in NC

Hi everyone. A friend asked if I will make some donuts for a group of teens. I have a recipe but wonder if any of you have a TNT recipe. It can't be a yeast recipe because I don't know how many I'll be making at the event. It will depend on how many kids show up and how many donuts they eat. I just need a recipe that I can mix up and fry.
Thanks for your help. Betty in ME.

Thank you, Nancy, for the great upside down cake recipes! I LOVE rhubarb. I can't wait to try the Rhubarb Upside Down Cake.
grannym IL

Comment
I am very fond of Upside Down Cakes. I have been moving recipe files from one computer to another. I found I had a lot more upside down cake recipes.
Nancy

ICE CREAM (SUGAR FREE)
1 lg. pkg. sugar free vanilla instant pudding
2 sm. whipping cream (1 pt. size)
Milk
40 pkg. Equal
2 tbsp. vanilla
Fruit (6 peaches) whatever fruit you choose

Mix pudding, equal, whipping cream, vanilla and enough milk to fill ice
cream freezer. Place in ice cream freezer and churn.
Tona in Bama

Nancy: I haven't seen this posted to the newsletter yet and since it is contrary to the responses posted to date I'm submitting it again to provide Iris with another view. This is in response to 'Iris in VA' inquiry in the Monday (26 Feb) newsletter. I have one of the hands free can openers (think it was originally called the Gizmo) and while I find it to be efficient in sitting on top of any size can and going around the can, I find that the opened can leaves a sharp edge on the top of the can. I previously had a GREAT can opener that required the use of your hands, but the opened can as well as the lid were left with smooth - unsharp and safe edges. It opened the can around the lower edge of the top or bottom of the can as opposed to cutting the top out of the can. I won't be purchasing any more of the 'hands free' openers until they perfect the opening procedure to leave a more safe opened can.
Mr. Myron Drinkwater - Lake Forest, CA

Hi Maria from Arizona
Newsletter dated Feb 25th or 27th.
Peach Coffeecake ,where recipe is asking for 3/3 cup flour should this be 1 cup flour.
Thanks L

Nancy, this is for Gracie who asked for a Chicken Cacciatore recipe – 2 March

Gracie, this is the recipe my mother, who was from Italy, who cooked at least once a week

CHICKEN CACCIATORE SAUCE WITH PASTA
Serving Size : 2

2 chicken breasts without skin, cut into 1/2 inch cubes
1 Large onion, peeled and sliced thin
2 Cloves garlic, peeled and minced
1 Large green bell pepper, seeded and julienned
1 Can Italian style crushed tomatoes, 29 ounces
1/3 Cup Chianti
1/8 Cup chopped fresh parsley
1/2 Teaspoon crushed dried Mediterranean oregano
1 Teaspoon dried Mediterranean Basil
1/2 Teaspoon Thyme
1/2 cup grated Parmesan cheese
1 bay leaf
8 Ounces Angel Hair pasta

Heat oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown on all sides, about 5 minutes. Remove chicken to a plate with a slotted spoon. Reduce heat to medium, add garlic and onion and sauté for 3 minutes, or until tender. Mix in and green bell pepper and sauté for 5 minutes. Add crushed tomatoes, wine, parsley, oregano, basil, thyme, bay leaf and reserved chicken. Cook on med. Low, stirring gently, about 2 hours. Be sure stir gently and with love.

While sauce simmers, prepare pasta according to package directions; drain.

Toss sauce and pasta and serve warm. As you sit down to dinner, have some Italian music in the background, and bring a taste to Italy to your table

Buon Appetito
Joe in Ks.

Scrunch Cake
1 large can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
1 (3 1/2) oz. flaked coconut
1 c. coarsely chopped pecans
1 stick butter

Pour pineapple into 13x9 pan. Spread to cover bottom of pan. Add can of cherry pie filling over this then sprinkle dry cake mix over this leveling out with spoon. Sprinkle coconut over this then add chopped nuts. Slice butter into 12 pieces and place on top. Bake 350 for 45 min.
Bobbie in NC

I went to Ocharleys restaurant for the 1st time and tasted their homemade rolls. OH MY GOSH- I ate 4, and could barely eat my dinner.

I have never been good at making bread. (I am bread challenged.) I'm not sure how to get it to rise. I tried a different bread recipe last week and warmed the oven, sat the dough in it and left the oven door open, it started to rise and 30 mins later deflated.

Does anyone know the best way .Thanks in advance, I found this recipe & will try them as soon as someone helps me.

O'CHARLEY'S ROLLS
Yield: 1-1/2 dozen

Mix:
1/2 cup vegetable oil
1/2 cup boiling water
1 teaspoon salt
1/3 cup sugar

Mix and pour into oil mixture:
1/2 cup warm water
1 package dry yeast

Add:
1 large beaten egg - mix well

Add:
3 cups flour - form into a ball
Lightly flour this ball and put into a bowl. Let rise for 2 hours. Shake the bowl so the ball drops down in size somewhat. Then pinch off 3 pieces for each roll. Then roll into little balls. Place the 3 balls in a well-greased muffin pan. Let rise for 2 hours. Bake at 400 degrees for 10-15 minutes.
Carolyn from Loveland

My favorite recipe:
For Gracie -- with the craving!!

This is definitely a TNT recipe -- it's so tried that my cookbook has spots on the page and just seems to flip open to it automatically.

Chicken Cacciatore
4 lbs. Chicken pieces of your choosing - I use all bone-in breasts, skinned
2 C sliced mushrooms
2 C chopped green peppers
3/4 - 1 C coarsely chopped onion
3 cloves garlic, minced
1 can (16 oz) whole tomatoes, undrained and coarsely chopped
3/4 C tomato juice
1/2 C water
1/4 C tomato paste
1 T sugar
2 t dried rosemary
1 t dried basil leaves
1 t dried oregano leaves
1/2 t salt
1/4 t black pepper
6 C hot cooked spaghetti

Generously spray nonstick Dutch oven or large nonstick skillet with cooking spray. Heat over medium heat until hot; cook chicken 10-15 minutes on all sides until browned. Drain fat, if any.

Add mushrooms, bell peppers, onion and garlic to Dutch oven; cook and stir 3-4 minutes.

Stir in canned tomatoes with juice and remaining ingredients up to spaghetti.
Heat to a boil; reduce heat to low and simmer, covered, for 45 minutes. Uncover and simmer about 30 minutes or until chicken is no longer pink in center and juices run clear.
Serve over spaghetti - Garnish as desire.

Note: After browning the chicken, I put it and all remaining ingredients at one time into crock pot and let cook on low for 6-7 hours.
This gets better each time you serve it. We love it!
Rosemarie from rural Kansas City
Source:Treasury of Light Cooking

Hi Nancy, I have been on a diet using the Weight Watcher point system. I didn't join Weight Watchers, but I happen to have a POINTS finder card, and after some searching, I found a complete A to Z list of foods with the points listed which I printed up, and I put each page in plastic sheets, and I put them in a notebook. (66 pages). I know they frown on nonmembers using the system, but since it was listed on line, I figured it must be legal.

My question is, would it be possible to ask members (or you) to submit some Weight Watcher recipes, or at least list the nutrition values, (if available) when they post a recipe? This way, I can look up the points on my "finder". I would love to see more weight watchers recipes, if that's allowed.
Thanks again for all your time and hard work you put into the newsletter. Tummy rubs and head pats to your furry helpers.
Cheryl in North Olmsted

Comment
Most of the recipes posted nutritional values listed because in past years the nutritional values were not as important as they are now.

I am on Weight Watchers and from time to time will post some recipes I have tried within that week. Due to copyright issues I can not post actual Weight Watcher recipes but can calculate the points if the nutritional values calories, fat and fiber are included within a recipe message.

In my opinion you need one of the most recent Weight Watcher's calculators. It is a big help. I wish one was available for a pda. I use the www.CalorieKing.com Diet Diary on my pda. It gives most nutritional values for name brand foods and restaurants. I can guesstimate how many points are in something by dividing the calories by 50. It is has a lot a fat content the may go up or if it has up to 4g of fat might go down. This is only a guestimation however. Using the points calculator is the only way to find out the exact number of points.

Another suggestion is to go the the Weight Watcher site.
http://www.weightwatchers.com
They currently have a free trial period for their site. I am not sure of the price but it is less than $15 a month. The site has a calculator and also has all the current values for foods. They have all the name brand foods as well as fast food restaurants. I like their online daily journal where I can enter what I have eaten.  Their site is a real bargain because there are sooooo many recipes online and new ones posted daily. They also have a section where you can input your recipe and find out the points in that recipe.
Nancy

Does someone out there have a recipe for Southern Potato Patties. I passed a cookbook up in Charleston years ago because that was the only recipe that I wanted. I’ve never been able to fine one since. Needless to say I’ve regretted not purchasing the cookbook.
Debbie

For Linda in Illinois -- I believe the chocolates and caramels listed were for the sauces in jars used to pour over ice cream. Just remove the lid and heat in the microwave for about 20 seconds. Be careful removing from microwave as they'll be hot. Stir well, and if not pourable, heat for a few more seconds. Repeat until pourable.
Sallie in FL

I read catch-up newsletter 17 a day too late! I have been wanting to try a recipe using toasted coconut that I purchase online where there was a crust followed by chocolate and drizzled caramels. The recipe did not say how long or how to melt the caramel, just to make the caramel "pourable". Well, I brought the caramel to a boil in the microwave and added it to my crust. I ended up with dollops of "slow poke" caramel on top of the crust. There is no way to bite into the caramel! It is quite tasty like the candy sucker (only with chocolate and toasted coconut added)

If anyone else has directions for melting caramels, yet retaining a soft texture, please let me know. I would think regular caramel ice cream topping would be too soft.

I 'd appreciate any ideas. The recipe would be truly wonderful with the caramel melted just right!
Linda in Illinois

Hi Nancy! I'd like to ask the Readers if any of them have some great, easy, and TNT recipes for Kringles. I've tried a few recipes at various web sites but never found one that tasted as good as the ones I order from a bakery in Wisconsin around the holidays. If anyone out there has a great recipe for a rich, buttery dough that comes out flaky and tender, please share it? Thank you!
Andee In Los Angeles

Hi Nancy! I'd like to ask the members if any of them have some great, easy, and TNT recipes for Kringles. I've tried a few recipes at various web sites but never found one that tasted as good as the ones I order from a bakery in Wisconsin around the holidays. If anyone out there has a great recipe for a rich, buttery dough that comes out flaky and tender, please share it? Thank you!
Andee In Los Angeles

There was a request for a Mounds Candy Bar clone recipe in one of the recent catch-up newsletters. Here is the recipe that I use, which I obtained from www.recipegoldmine.com. There were also recipes in the 11/06/06 and 11/10/06 newsletters that were slightly different from my recipe.
Robbie Bowling Green, In

Mounds Almond Joy Candy Bar Clone
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners sugar
14 ounces shredded or flaked coconut
24 ounces milk Chocolate Chips
1 cup whole dry roasted almonds (optional)

Blend the sweetened condensed milk and vanilla extract. Add the confectioners sugar to the mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9 x 13 x 2-inch pan. Chill in the refrigerator until firm.

In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1 x 2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on wax paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.

I would like to thank Nancee Maynard for sending in the recipe for no knead bread I really appreciate it. Thanks again
Susan in WV

The No Knead bread sounds like a must-do to me. I have been looking, unsuccessfully, both on line and in many local stores for a suitable 6 to 8 quart baking container that is reasonably priced. I would greatly appreciate ideas as to a successful container and where I might buy it. Thanks in advance.
Sylvia in Spokane

Zingy Potato Casserole
3-4 large potatoes
1 large onion
Velveeta cheese, sliced
lemon-pepper seasoning
salt
butter

Wash, peel and slice potatoes crosswise. Slice onion and separate into
rings. Layer cheese, potatoes and onions in a greased casserole.
Repeat layers beginning with potatoes each time. Sprinkle lemon-pepper
liberally, and salt to taste between layers. Dab with pats of butter and finish
with a layer of cheese. Cover and bake in a 350 oven until potatoes
are done. Uncover and brown lightly.
Tona in Bama

Green Bean Delight
1 medium onion, chopped
8 oz mushrooms, thinly sliced
1/2 cup margarine, melted
8 oz ham, diced
3 cans French style green beans, drained
1 tsp salt/pepper

Sauté onions and mushrooms in margarine until tender. Add ham and
beans. Cook over medium heat until heated through. Add salt and pepper if
desired.
Tona in Bama

Andee In Los Angeles sent in a Mallow pie recipe. The ingredients showed 3 Mini Marshmallows. Should this be 3 Cups. Sounds good but would like to know before I try it.
Lurinne/MS

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Mom's Macaroni & Cheese
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The Best Spaghetti Sauce You'll Ever Eat
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