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This may be the cookie recipe that Shirley OH requested in the 12/10 newsletter.
Robbie IN

Cream Cheese Nut Horns

1/2 lb. cream cheese
1/2 lb. butter- best if you use butter, not margarine
2 c. flour

1 c. sugar
2 tsp. cinnamon
1 c. chopped nuts

Cut cream cheese and butter into flour. Mix by hand. Refrigerate at least one hour wrapped in plastic wrap. Divide into three balls. Roll out each ball on pastry board into a circle. Cut into sixteen pie shaped wedges. Sprinkle some filling on each wedge. Roll up from wide end to center. Place seam side down on ungreased cookie sheet. Bake 350 for 17 - 20 minutes. remove from cookie sheet to cooling rack. Can sprinkle powdered sugar over the baked cookies, if desired, while cookies are still warn. I leave the dough I am not using in the refrigerator until I am ready to roll it out.
Robbie IN

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Here is another potato chip fudge recipe for Jackie (12/12 newsletter) Robbie IN

Potato Chip Fudge

3 cups Sugar
1 stick margarine or butter
1 1/2 cups evaporated milk- not sweetened condensed milk
1 1/2 cups peanut butter
1 cup pecans or walnuts
1 1/2 cups crushed (regular potato chips- not the flavored ones
1 cup coconut
1 teaspoon Vanilla extract

Line a 9-inch square pan with aluminum foil. letting excess hang over the edges of the pan and set aside. cook first 3 ingredient on medium heat to a boil for 7-8 minutes (soft ball stage). Remove from heat, keep stirring and add in remaining ingredients. pour in to prepared pan. Cool thoroughly. Remove from pan by lifting out the foil. peel off foil, and cut into squares.
Yields 2 pounds.
Robbie IN

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Hi Nancy, Re: Linda, Topeka 12/13 N/L Thanks for the reply, I've never frozen them but I would suggest putting several in a zip-lok bag and have a test run. They don't last here that long. I made a BIG amount one time for a work place pot luck. I then made a big pan of gravy, poured it in my crock pot, by setting the crockpot behind the car seat, and stuffing a blanket around it, everything transported in good shape. Everyone enjoyed them for their morning work break. I always add about 1 tablespoon beef bouillon to my gravy.

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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker

Thank you so much Judy in Alaska for clarifying the Jan P's Fudge recipe. Most, most kind of you. Blessings on your Christmas Holiday.
Fae N. C.

White Christmas Jewel Fudge
(used to prepare this every Xmas, can keep in frig)

3 (6 oz) pkgs. premium white chocolate
1 ( 14 oz) can condensed milk
1 1/2. t. vanilla
1/8 t. salt
1/2 c. chopped green candied cherries
1/2 c. chopped red candied cherries

Over low heat, melt chocolate w/ milk, vanilla & salt. Remove from heat; stir in cherries. Spread into foil-lined 8 or 9 in. square pan. Chill 2 hrs. or until firm. Turn onto cutting board; peel off foil & cut into squares. Store covered in frig.

Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 t. white vinegar, 1 t. rum flavoring & 3/4 c. raisins. Proceed as above.

Toasted Nutty White Fudge: Omit cherries. Add 1 c. chopped toasted nuts. Proceed as above.
Athena in DE
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Broccoli Cheese Soup
4 Servings

1/2 cup Water
10 oz package Chopped Broccoli, Frozen
1 Tbsp Onion, Minced
10 3/4 oz can Cream Of Chicken Soup
1 cup Milk
1 cup Cheddar Cheese, Shredded
1/8 tsp Pepper

[Note: I've used kale with Swiss cheese instead and it was good.]

In a medium saucepan over medium heat, bring water to a boil. Add broccoli and onion. Cover and simmer for 5 minutes, or until broccoli is tender; do not drain. Stir in soup, milk, cheese and pepper. Cook and stir about 4 minutes, or until heated through.

Again, I use the cream of mushroom/chicken mix from Nancyland instead of canned soup.
Denise in the Villages, FL
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Hi There,
Just have to say my mom and I love your newsletter:)

However, I have a question regarding the recipe Nova Scotia Treats (Dec. 13th)

It calls for 2 sleeves of Ritz Crackers... but they dont come in sleeves here, so I am wondering approximately how many crackers would be needed. Hoping you can help:)
Thank you kindly, Shelley from Ontario, Canada

Christmas Recipes

Cauliflower With Cheese Sauce

1 med. cauliflower
2 c. milk
4 T. butter
4 T. flour
1 1/2 c. grated cheese
1/2 tsp. salt

Cook the cauliflower upside down in boiling, salted water, until tender, 12-15 mins. Drain. Make a white sauce, by melting butter, and adding flour. Add milk gradually. Cook slowly until thickened, stirring constantly. When thickened, remove from heat, and add grated cheese, and salt. Place the drained cauliflower on a platter, and pour the cheese sauce over it.
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Brown Sugar Glazed Carrots

3/4 pound medium carrots, peeled
1 tablespoon margarine or butter
1 tablespoon brown sugar
Dash of salt

Cut the carrots in half, both crosswise and lengthwise. In a medium saucepan cook carrots, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain; remove from pan. In the same saucepan combine margarine or butter, brown sugar, and salt. Stir over medium heat till combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.
Makes 4 servings.
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Crock Pot Dressing

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 med. onion
2 tbsp. butter

Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low.
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Crockpot Cinnamon Baked Apples

2 tbsp raisins
1/4 cup sugar
8 apples, washed and cored
1 tsp cinnamon
2 tbsp butter

Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot with butter. Put in crock pot; add 1/2 cup water. Cover; cook on Low 7 to 8 hrs.
Makes 8 servings
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Chess Pie Cake

1 box Duncan Hines butter cake mix
1 stick butter, melted
1 egg1 box powdered sugar
1 (8 oz.) pkg. cream cheese
3 eggs
1 c. nuts (pecans if desired)

Mix well and spread in bottom of sheet pan (oblong). Mix with fork. Mix with mixer: Mix well and pour over crust. Bake at 300 or 325 degrees until brown glaze.
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Christmas Cake Recipes

Candy Recipes

Chocolate Pudding Cake

1 stick margarine
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz.
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk

Combine margarine, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and Cool Whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of Cool Whip.
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Christmas Chocolate Zucchini Cake

3 c. flour
1-1/4 tsp. baking powder
1-1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
4 eggs
3 c. sugar
1-1/2 c. oil
3 oz. melted & cooled chocolate
1-1/2 tsp. vanilla
1/2 tsp. almond extract
3 c. coarsely grated zucchini
1 c. chopped nuts
1/2 c. chopped dates

Sift together flour, baking powder, soda, salt and cinnamon. Set aside. Beat eggs in large bowl until frothy. Gradually beat in sugar and oil. Add chocolate, vanilla and almond extract. Fold in dry ingredients. Squeeze excess moisture from zucchini. Fold zucchini, nuts and dates into batter. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes to 1 hour and 25 minutes. Test with a toothpick. Let stand inverted on wire rack 20 minutes. Remove pan. Cool, cook completely on rack.
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Christmas Pumpkin Pie Cake

1 yellow cake mix (hold out 1 c.)
1 egg
1 stick margarine, melted

1 (20 oz.) pumpkin
2/3 c. brown sugar
2 tsp. pumpkin pie spice
1 tsp. Cinnamon
2 eggs
2/3 c. milk

Mix cake mix, egg and margarine. Press into 13x9 inch pan. Mix filling, pour over crust. Sprinkle with the 1 cup cake mix and bake at 350 degrees for 45-50 minutes. When cool, can top with Cool Whip.
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Green Bean Cashew Casserole

1 pound fresh green beans
1 tablespoon cooking oil
1/2 cup thinly sliced onion
1/3 cup dry white wine or reduced sodium chicken broth
1/4 to 1/2 teaspoon salt
1/4 teaspoon coarsely ground white pepper
1/2 cup cashew halves
1/2 cup half and half or light cream
1/2 cup soft bread crumbs

Preheat oven to 350F. Cut fresh green beans into 1 inch pieces. Cook covered, in a small amount of boiling water for 5 minutes. Drain and set aside. In a large skillet heat oil over medium high heat. Cook onion, uncovered, in hot oil for 4 to 5 minutes or until golden brown. Slowly add wine or broth, salt, and pepper. Cook for 2 minutes or until liquid is nearly evaporated. Add 1/4 cup of the cashews and the half and half or light cream. Bring to boiling. Reduce heat to medium. Cook, uncovered, for 3 minutes. Stir in cooked green beans. Spoon mixture into a 1 1/2 quart casserole. Top with bread crumbs and remaining cashews. Bake, uncovered, for 25 to 30 minutes or until top browns and mixture is heated through.
Makes 6 side dish servings.
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Chili's Grill & Bar 

Christmas Jello Mold

1 pkg. lemon Jello
1 pkg. strawberry Jello
2 c. water
1 sm. pkg. frozen strawberries
1 apple, chopped
1/2 c. chopped celery
1 c. chopped nuts

Bring water to boiling stage. Add Jello. Add frozen strawberries. When berries have thawed add remainder of ingredients and place in mold. Chill.
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Cranberry Cobbler

6 apples, peeled, cored & cut in slices
2 c. cranberries, rinsed & drained
1 1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

1 c. water
3 tbsp. butter
2 c. flour, sifted
4 tsp. baking powder
1/2 tsp. salt
1 egg, well beaten
3/4 c. milk

Combine apples, cranberries, sugar, spices, water and butter in a saucepan. Cook over medium heat until mixture bubbles. Lower heat and simmer 10 to 15 minutes until apples are tender but still firm. Pour mixture into shallow 2 quart casserole. Mix flour, baking powder and salt; add egg and milk and stir only until all dry ingredients are moistened. Drop dough by spoonfuls on top of cranberry mixture. Bake at 350 degrees for 20 to 25 minutes or until golden brown.
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Lime Bavarian Salad

1 lg. box lime Jello
1 c. hot water
1 sm. pkg. instant vanilla pudding
2 c. milk
2 sm. pkg. whipped topping
1 qt. or 2 cans pears

Let lime Jello get syrupy. Make vanilla pudding and add the beat in whipped topping. Then add syrupy Jello and pears. Any flavor Jello can be used. Refrigerate until thickened, then serve.
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Christmas Roast Pecans

1 lb. pecan halves
1 egg white
1 tsp. cold water
1/2 c. white sugar
1/4 tsp. salt
1/2 tsp. cinnamon

Beat egg white and water until frothy, but not stiff. Add pecans and mix until all nuts are coated. Mix sugar, salt and cinnamon together. Add nuts and mix thoroughly. Place in a buttered 10x15 cookie sheet with sides. Bake in a 225 degree oven for one hour, stirring every 15 minutes. Makes a wonderful Christmas gift.
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Cauliflower Casserole

2 (10 oz.) pkg. frozen and cooked
1 can Cheddar cheese soup
1/4 c. milk
2 tbsp. margarine
2/3 c. Bisquick
1 c. Cheddar cheese, shredded
1/2 tsp. nutmeg

Put cauliflower in an ungreased baking dish. Beat soup and milk. pour over cauliflower. Mix remaining ingredients until crumbly. Sprinkle over top. Bake at 400 degrees for 20-25 minutes.
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Crock Pot Broccoli Casserole

1/2 stick butter or margarine
1 can cream of onion soup or onion soup
1 can cream of mushroom soup
1 c. minute rice
8 oz. jar Cheese Whiz
2 boxes frozen broccoli

Mix all in Crockpot and cook for 2 to 3 hours on high.
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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.

Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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