Here is something to do with your empty Folger's coffee cans! You can decorate them with these stickers and put Christmas gifts in them, etc...
http://www.folgers.com/coffees/holiday-canister/
Shelley in PA

Mexicali Dip
1 (8-ounce) package cream cheese, at room temperature
1/2 cup sour cream
2 tablespoons Taco Seasoning Mix
1/2 cup medium-spiced picante salsa
1/4 cup sliced green onions (include some green tops)
1/4 cup sliced pitted black olives
1/2 cup (2 ounces) shredded Monterey Jack cheese
Crisp tortilla chips

In a small bowl, combine cream cheese, sour cream, and taco seasoning mix beating well. Spread over the bottom of a 9-inch pie plate. Sprinkle evenly with salsa, green onions, and olives, Bake at 350 degrees F for 10 minutes. Top with cheese; bake an additional 5 minutes or until cheese is melted. Serve with chips or raw vegetables as dippers.

Note: Mexicali Dip may be prepared in advance and baked just before serving time.
Shelley in PA

Hi Nancy and Landers...and Furbabies!
I was looking around for what to do with my pile of turkey leftovers, and came upon this site. I hope you all enjoy! http://southernfood.about.com/cs/turkeyinformation/
Chrissy in Middle Ga

Comment
There are tried and tested recipes from our recipe family on
http://www.nancys-kitchen.com/turkey-recipes/
Nancy Rogers

Thank you Muriel, Naples, FL for the Italian Cream Cake.
Betty in ME

Hi Nancy and all,
This is a response to Doris, S. Indiana in the Nov. 29 newsletter wanting to know if anyone has had the gravy with the hard boiled eggs before. I have done thanksgiving gravy like a few times. However my Mother always made giblet gravy with cut up hard boiled eggs every Thanksgiving and Christmas. A lot of people do not know about this, so we figured it must be a "Southern" thing, lol. Not to worry, I am from the south.
Judy in PA

Hi again Nancy, Re: 11-29-08 N/L I agree with Doris in S. Ind. on Bernadette's prayer. I vote this be Titled Appreciation for Nancy Prayer and kept in archives or files. A lot of the 'Landers feel the same as Bernadette but this lady has a special talent for words that are touching to others.
Margaret, Tulsa

2 Ingredient Fudge Recipe

I am looking for a cookie receipe that I have misplaced. They are called Starfire cookies. The ingredients had butter that you browned in a pan and oats, flour sugar, etc. You had to chill them , roll and cut out.
Marsha

Hi Nancy, Re: 11-30-08 N/L. Doris, S. Ind. I had never seen boiled eggs in gravy either until my SIL made gravy one holiday. Personally, I prefer the gravy "eggless".

Debbie, in NC, don't know if this is what you are looking for but Sweet Bread In A Jar is in Nancys letter Nov. 14-08.

Left Over Turkey? PetPlace.com has 2 recipes 1 for cats, 1 for dogs using leftover turkey. (www.petplace.com/article) 11-28-2008
Margaret, Tulsa

Top 100 Recipe Sites

Nancy – thanks for the wonderful newsletter. I look forward to it everyday.
Dana in TX

Hope everyone had a great Thanksgiving. I’m sharing a recipe I make every year for Christmas. Don’t remember where it came from.

Cinnamon Popcorn
8 quarts plain popped corn (2 air poppers full)
1/2 cup light corn syrup
1 cup butter (2 sticks)
1 - 9 oz. package red hot candies (1 cup)

Place popped corn in large baking pan (sprayed with Pam) and set aside (I use one large 14 x 20 foil pan).

In a large saucepan, combine butter, corn syrup and red hots. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes. Pour over popcorn and mix thoroughly.

Bake at 250 for 1 hour. Stir every 15 minutes.

Remove from pans and place on waxed paper to cool. Break apart; store in airtight container or plastic bags.

Does anyone have a TNT recipe for caramel corn – like Poppycock? I’ve tried one in the past and it bombed. Not sure if it was bad recipe or I messed something up. Haven’t had the nerve to try another one since.
Dana in TX

 
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For Doris, S. Indiana.
Doris, I grew up on giblet gravy and it always had chopped boiled eggs in it (may just be the southern way as I was born and raised in AL). I have stopped using the giblets and just use some shredded (chopped very fine) chicken breast/thigh meat. My family seems to like it better this way too. My recipe for the gravy is:

Giblet Gravy
1 stick butter
flour for thickening
chicken/turkey broth
salt and pepper, to taste
chopped boiled eggs
chopped chicken

Melt butter in a deep skillet or pot. Add enough flour to absorb the butter. Don't let the flour brown. Start adding broth and using a whisk stirring constantly as you add broth. Once you get enough broth in the butter/flour mixture, cook until the flour is cooked a bit. Then add the boiled eggs and chopped chicken. Salt and pepper to taste. Cook on low heat until it is the consistency you want. Serve over dressing/stuffing and/or mashed potatoes. Yumm, very tasty!

NOTE: if you wish, you may use the giblets from your turkey/chicken. My family just prefers it with the chicken meat instead. Recipe may easily be adjusted for the amount you need.

If you are interested in my cornbread dressing recipe, let me know and I will post it.
Sara in FL

Hi Nancy,
For those of you talking about roasting turkeys, I have to tell you that I have used the Reynolds Oven Bags for years. Use them according to package directions. You will NEVER go back to the old fashioned way of roasting again, They brown beautifully, and the always turn out tender and flavorful with a lot of jus for the gravy. Cut a hole in the bottom of the bag when the turkey is done and the juice will run into the pan for making the gravy. Actually I seasoned my turkey inside with seasoned salt and pepper and rubbed a generous amount of butter on top. You will be surprised how good it turns out without the worry of basting etc. When the digital thermometer reaches 170 F. degrees it is done.
Pat in SC

To Doris in S. Indiana commenting about the chopped boiled egg in the giblet gravy-that is the way we always have had it! It is a preference because my sister didn't put it in hers this year, but she is about the only one I know who doesn't use the egg.
Connie in TX

For Ella in Ca about soggy piecrust for pecan pie

Preheat oven to recipe temperature and gently rub over pie crust some flour or cornstarch (about 2 tbsp) and place in oven for about 5 minutes to prebake. Then remove pie crust and pour filling into pie crust and then immediately put pie into oven to bake.
Angie/Buffalo

This is to Doris, S. Indiana from Nov. 29 newsletter. You mentioned the boiled egg in the giblet gravy- I always put boiled egg in mine because that is how I had always eaten it before. That is how my family had always made it. I made some for our Thanksgiving because my DILs never fix any kind of gravy.
Zelda in Kemp, TX

Fairyland Cookies in the 1/28/08 newsletter

Sandra Lee's Fairy Tale Party from Semi Homemade
4 oz cream cheese
1 pouch Betty Crocker sugar cookies
1/4 c +1 t flour
1 egg
1 t strawberry extract (you can use other flavorings as well)
12 oz plain M&Ms
2-3" butterfly cookie cutter (or any shape this size will work)

Soften cheese in the microwave 80% for 1 minute. Add cookie mix, 1/4 c flour, egg, and extract, mixing well with wooden spoon until ball forms. Turn out on board that has been floured with 1 t flour and divide dough in half. Roll out one half, turning dough as needed to prevent sticking. Roll out 1/4" thick Dip butterfly cookie cutter in flour and working from center of dough out, cut shapes as close together as possible and lay on an un greased cookie sheet 2" apart. Repeat with remaining half. Decorate as desired with candy and chill cookies for 15 minutes to prevent spreading. Bake at temperature listed on cookie package for 10-12 minutes. Cool 1 min on pan, remove to racks to cool.
Mimi & Tootie ^..^
Chris in NM

Someone wants the recipe for "Make-Ahead Turkey Gravy". I don't know what newsletter it was in, but I found this recipe. It is really good. After tasting it, I had to get out of the kitchen fast so as not to eat it all!
Dorothy from WA/AZ

Make Ahead Turkey Gravy
6 turkey wings
2 onions
1 c. water
2 quarts chicken broth, divided
1 large chopped carrot
1/2 t. dried thyme
3/4 c. flour
2 T. butter
1/4 t. pepper

Put turkey wings in a roasting pan and scatter the peeled and quartered onions over them. Roast at 400 degrees for one and 1/4 hours.

Put the wings and onions in a 6 quart pot. Deglaze the roasting pan with the water, and pour water and browned bits into pot. Add 6 c. of the chicken broth, the carrot and thyme and pepper. Bring to a boil. Then turn heat down and simmer it for one and 1/2 hours.

Take out turkey wings and save for another use. Strain the broth and put back into pot. Whisk the flour into the remaining 2 c. broth, then add to simmering broth. Stir and cook for 3 to 5 minutes until thick.

Refrigerate or freeze it.

My daughter cooked the turkey. She had to work late the night before and was tired, so I was happy to do the gravy and cranberries and mashed potatoes ahead of time. The potatoes are excellent, and are in the Oct. 24th newsletter--Garlic-Parmesan Mashed Potatoes. There is a typo in the recipe. I think that the 3/4 c. warm water must mean milk. These potatoes keep well, and microwave well when you want to eat them. They are the best mashed potatoes I've ever made. Heart healthy margarine works fine in them if you don't want to use the butter.
Dorothy from WA/AZ

Does anyone make ham gravy ? My aunt used to make it . It was delish.
Pauline from PA

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.

Hi everyone! I made the Malted Milk Ball Pie today. It is in the fridge now just waiting. LOL However, I do have a couple of changes. I used vanilla bean ice cream and I also sprinkled some whole malted milk balls on top. Now, the recipe says to refrigerate it before serving, but I believe it should be frozen and taken our just before being served. With the ice cream in the ingredients, I notice it is not setting up like it probably should. Thought I had best pass this bit of info along to y’all.
Chris in NM

OOPS! I left off my amount of Pecans in the previous newsletter. Here it is...

Pecan Pie (Corrected Recipe)
1 cup corn syrup
1 cup brown sugar
3 eggs (slightly beaten)
1/3 cup melted butter
Dash of salt
1/4 teaspoon vanilla

1 cup Pecans

Stir all together and place in a pie crust.
Bake 350 degrees for 45 minutes. Check doneness by shaking the pie slightly. It should just barely jiggle. If it seems to move a lot, Leave it in 10 minutes more and re-check it.
Carolyn from Loveland

Hi Nancy;
Thanks for the great newsletter -- how do you ever find the time? I hope you will have time -- and space in the newsletter -- to help me find a recipe for pumpkin butter. I would like to make my own but have no idea how to start.
Many thanks, Tricia, Michigan

Pineapple Filled Cookies

Dough:
4 cups sifted flour
1 pound small curd cottage cheese
1 pound butter
1/4 cup milk

Mix flour and butter until crumbly. Add cottage cheese and milk.
Mix until well blended. Refrigerate of 24 hours.

Filling:
2 lg cans crushed pineapple (drained) ( I drain overnight)
3 1/2 tablespoons corn starch
Combine crushed pineapple and cornstarch. Over low heat, mix until thickened.

When ready to assemble cookies:
Roll dough out to 1/4" thick. Cut into equal amounts of small and large round cookies.
With the large cut out cookie, add about 1 tablespoon of the pineapple mixture and cover with the smaller cookie and crimp the edges until they are sealed.

Bake in 425 oven until golden brown.
Cool and sprinkle with a powdered sugar .
Judy/Buffalo

Walnut Butter Cookies
1 cup all purpose flour
1/2 cup of cornstarch
1/2 cup powered sugar
3/4 cup (1 1/2 sticks) butter, room temp.
1/2 cup coarsely chopped or sliced walnuts.

Preheat oven to 300 degrees. Sift first 3 ingredients into large bowl. Add butter and mix well. Stir in walnuts. Drop by rounded teaspoonfuls onto baking sheet. Bake until cookies are golden, about 20 minutes.
Judy/Buffalo

Good Morning Nancy, Ditto and recipe family!
This is in response to Ella in the 11/29 newsletter. To keep your pie crust from sticking to the pie plate dust the pie tin with a little flour before putting the crust in it.
Works great! Rita, Central NY

Happy Holidays to everyone in Nancyland. Just bought a crockpot and I'm looking for some tried and true recipes. Need all the help I can get and this is truly the best place!
Candy

In the newsletter for November 28, 2008 Mary had the following message:
I baked my turkey in an electric roaster this year and it was too dry. Has anyone else had this problem? Mary

I just wanted to say that we have had our turkey in an electric roaster for years now (my oven doesn't work and hasn't worked for several years) and we have not had trouble with it being dry. We baste it often - 2 or 3 times at least - while it is cooking. What bothers me most about it is that it doesn't brown well - I like my turkey nice and browned. Otherwise, it was fine - nice and moist - I expect that was because of the frequent basting.
Muriel Lakeland, Florida

Thank you so much for including the links to all those glorious recipes to help me get started with holiday baking and candy making. You are one awesome lady!!
Bonnie from lower, slower Delaware

Question for Lori in VA and Carolyn in Rochester NY
re: baking turkey in electric roaster and crock pot

I use the roasting rack (has handles on each side for easy lifting) that came with my roaster. When you use the Browning Bag, Lori, are you just setting it straight into the Roaster or do you also use a rack and put it on top of the rack? I take it the bag doesn't melt in the roaster in any way, so I'd like to know if I can put turkey in bag and then put bag on top of the rack. I wonder also if you need to watch the liquid in the bottom so it does not evaporate.

Also, I'd like to know more about the idea of setting the turkey into the roaster the night before and cooking it--exactly how and for how many degrees and how long? And, lastly, I liked what you said about using the pieces, Carolyn, in the slow cooker. Have you ever done the whole turkey--maybe a small one--in the crock pot overnight?

Thanks, girls, if you could give me a little help before I try this soon.
Anna

This is for Sue who asked for ideas to decorate the tops of her mason jar gifts. I cut a circle of pretty patterned cloth with pinking shears, covered the inner circle of the jar lid and screwed the jar rim over it. I have also traced the inner circle of the jar over Christmas wrap and glued it onto the inner circle of the jar top.
Margo/Boston

I have a question for all. I wonder if anyone has purchased the Wolfgang Puck rice cooker on HSN. I have a rice cooker but not his. He always shows that he cooks mac and cheese in it. I wonder if you received recipes with it. Thanks to all in advance
Theresa in MI

Having some computer problems and wondered if anyone else has had this happen. When I click on either of the newsletter's e-mail links, my computer tries to open Outlook. There's just one problem - I don't use Outlook for e-mail; I use a web-based e-mail. How can I get this to stop?

Also, does anyone have a sugarfree (or low carb) pecan pie? Is there such a thing, since the sugar or syrup is such a big part of the custard part of the pie?

Jerry in Atlanta wrote about the Orion cooker. We also have one of them, and loved how it cooked, but don't use it much because it is SUCH a mess to clean up. Do you have any hints for making this process easier? We got ours at a local "Fry's" store that sells electronics and appliances.
Nancy in Houston

I had to look up a Giblet Gravy recipe on Thanksgiving in a Betty Crocker cookbook and it had hardboiled eggs listed as an optional ingredient, it is used I am sure to thicken up your gravy. I didn't use the eggs just some extra flour, it sounded too weird for me...lol.
Heather

Thanks for all the tips for roasting a turkey in an electric roaster. I will be trying again at Christmas. I set it at 375 degrees which was too high, but that is what the roaster recommended. Also cooked it too long. Do you always add water?
Thanks, Mary

In the Nov. 29th newsletter, Doris, S. Indiana asked about chopped up boiled egg in giblet gravy. Yes, my mother and I have always put a chopped ( I slice mine) boiled egg in our gravy. It may be a Southern tradition, I'm originally from Alabama. It really doesn't affect the taste of the gravy I don't think, just adds a little color with the yellow yoke. I guess I just do it cause my mom did, I never thought about not adding the egg. But I would be interested in knowing where your DIL is from and if you ever asked her why she added the egg. LOL
Nina, Middle TN