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#30 From: "Bernie" <nanaba@...>
Date: Thu Dec 16, 2004 4:32 pm
Subject: CROCKPOT HAMBURGER DIP bernie69101
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Crock Pot Hamburger Dip 1 lb. extra lean hamburger 1/2 cup onion, finely diced 2 cloves, garlic, minced Salt to taste 1 can (8 oz.) tomato sauce 1/4 cup ketchup 3/4 tsp. dried oregano, crushed 1 tsp. sugar 1 pkg. (8 oz.) cream cheese, cubed 1/3 cup grated Parmesan cheese Brown hamburger and onions is a skillet. Drain and discard fat. Pour browned hamburger and onions in the crock pot/slow cooker. Add remaining ingredients, and stir well. Cover and cook on LOW heat setting until cream cheese is melted and mixture is well incorporated. This will take approximately 1 hour. Stir well again, taste and adjust seasonings. Serve hot, with tortilla chips plain crackers or thin slices of French bread. Makes: 5 to 6 cups.

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#29 From: songbird@...
Date: Thu Dec 16, 2004 7:02 pm
Subject: Popcorn balls, Christmas fudge.. praizejesus89
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i got these in my email.. from a newsletter ..ENJOY!!

Olympia

Quick and easy popcorn balls

3 oz. Jell-O (any flavor)
1 cup sugar
1 cup corn syrup
4 quarts freshly popped popcorn

Cook the first three ingredients, bringing to a boil. Pour over
popped corn. Quickly shape into balls with buttered hands.

Popcorn Candy Clusters

1 cup freshly popped popcorn
1 cup (8 oz.) semi-sweet chocolate chips
1 cup nuts

In a saucepan, melt chocolate chips. Add popcorn and nuts and stir
until they are well coated. Drop by spoonfuls (clusters) onto a
cookie sheet or wax paper and let set until firm. If you are in a
hurry to eat these, chill the clusters in the freezer for five
minutes. When firm, store in plastic bags.

Christmas Fudge

2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup marshmallows, miniature
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries, chopped
1/3 cup green candied cherries, chopped

Combine sugar, cream, butter, syrup and salt in a heavy saucepan.
Bring to a gentle boil over low heat. Cook, stirring constantly,
until sugar melts. Continue cooking, stirring occasionally, until
mixture reaches 240 degrees on candy thermometer. This is the soft
ball stage. Remove from heat; stir in marshmallows and vanilla.

Stir until marshmallows melt and candy starts to lose its gloss. Stir
in pecan halves and chopped cherries. Continue stirring until candy
starts to set.

Pour into buttered 8-inch square pan. Cool, then cut into squares.

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#28 From: songbird@...
Date: Thu Dec 16, 2004 6:58 pm
Subject: Pudding Pecan Pie.. praizejesus89
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I got this recipe in a newsletter called Nancy's Kitchen

Pudding Pecan Pie

1 large pkg. vanilla pudding (not instant)
1 cup light or dark corn syrup
3/4 cup evaporated milk (not Eagle Brand)
1 egg, slightly beaten

1 cup chopped pecans
1 9-in. unbaked pie shell
Whipped Cream

Stir pudding mix into syrup. Mix till well blended. Stir in
evaporated milk and egg. Mix in pecans. Pour into pie shell. Bake for
45min. or till top is firm and just begins to crack. Cool 3 hours and
serve with whipped cream or ice cream.

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#27 From: "Bernie" <nanaba@...>
Date: Thu Dec 16, 2004 4:35 pm
Subject: Whole Cranberry Chicken bernie69101
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Whole Cranberry Chicken Yield: 4 - 6 servings 3 to 4 pounds chicken pieces 1/4 cup dried minced onion 1 can (16 ounces) whole berry cranberry sauce* 1 cup barbecue sauce Salt and pepper, to taste Combine all ingredients in greased 3-1/4 to 5-quart slow cooker. Cover and cook on high heat 4 hours or on low heat 6-8 hours. Serve with baked potatoes and a side of stuffing. *Do not use jellied cranberry sauce as it adds too much liquid.

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#26 From: "Bernie" <nanaba@...>
Date: Thu Dec 16, 2004 4:38 pm
Subject: Chicken, Tomato and White Bean Soup bernie69101
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Chicken, Tomato and White Bean Soup Yield: 6 servings 1 medium onion, finely chopped 4 celery stalks, finely chopped 3 carrots, peeled and finely chopped 1 tablespoon minced garlic 1/2 teaspoon kosher salt 1 teaspoon black pepper 2 pounds cooked chicken breast, cut into bite-sized pieces (about 4 cups) 2 tablespoons butter 3 14.5-ounce cans chicken broth 2 cubes chicken bouillon 1 14.5-ounce can diced tomatoes, drained 1 14.5-ounce can white beans, drained and rinsed 1/4 cup finely chopped fresh parsley 1/4 teaspoon Tabasco sauce (about 2 shakes) Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, butter, broth and bouillon cubes. Do NOT stir. Cover and cook on low for 7-1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more. Before serving, stir in parsley and Tabasco sauce. Approximate nutritional content: Calories: 410 protein: 52g net carbs: 13g fat: 13g cholesterol: 143mg sodium: 1,712mg

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#25 From: "Bernie" <nanaba@...>
Date: Thu Dec 16, 2004 4:52 pm
Subject: The new Texas preacher was a dead ringer bernie69101
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The new Texas preacher was a dead ringer for
Conway Twitty, the country
music singer.

One day he decided to visit some of the church
members who hadn't been
to service lately.

He went to the first lady's house and knocked on
the door. When she
answered the door, she said, "Conway Twitty!"

"No ma'am," he replied. "I'm your new pastor, and
I came to have prayer
with you." So she said come right on in.

He visited several more homes, and everyone
thought he was Conway Twitty.

Then he came to a widow woman's house on the end
of the street.

She was taking a shower at the time, so she just
wrapped a towel around
her and opened the door. When she saw her caller,
she threw up her hands
- which allowed the towel to fall to the floor.
"Oh my God!" she
exclaimed. "It's Conway Twitty!"

And the preacher said... "Hello, Darlin!"

**********************************************************************

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#24 From: patmay1122@...
Date: Thu Dec 16, 2004 8:24 am
Subject: Re: Digest Number 4 patmay1122
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#23 From: songbird@...
Date: Thu Dec 16, 2004 2:30 pm
Subject: Raspberry Muffins praizejesus89
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Raspberry Muffins

1-1/2 cups flour
1 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) package frozen unsweetened raspberries, thawed
2 eggs, beaten
2/3 cup vegetable oil
1/2 cup chopped pecans

TO PREPARE:

Combine the flour, sugar, cinnamon, baking soda and salt in a bowl and mix well. Make a well in the center of the flour mixture. Add the undrained raspberries and eggs to the well and stir to mix. Stir in the oil and pecans.
Spoon the batter into lightly greased muffin cups. The muffin cups will be full; the batter is heavy and will not overflow. Bake at 400 degrees for 15 to 20 minutes or until the muffins test done. Cool in pan for 5 minutes. Remove to a wire rack to cool completely. May bake in a greased and floured 5x9-inch loaf pan at 350 degrees for 1 hour or until a wooden pick is inserted in the center comes out clean.

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#22 From: patmay1122@...
Date: Thu Dec 16, 2004 8:26 am
Subject: Re:Sweet Potatoes patmay1122
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To make a great addition to sweet potatoes is to add CARMEL ICE CREAM TOPPING! Just bake or boil, mash with butter, some brown sugar and add the carmel topping! These are great!
~Pat

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#21 From: songbird@...
Date: Wed Dec 15, 2004 7:20 pm
Subject: Re: suggestions for christmas dinner praizejesus89
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thanks everyone for the tips on dinner.. someone said to do a broccoli casserole.. I don't have that

recipe and is there a simple one to make??

is it done with valveeta cheese??

Olympia

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#20 From: patmay1122@...
Date: Wed Dec 15, 2004 9:26 am
Subject: Xmas side dishes patmay1122
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Hi
Here's an easy Italian side dish my Mother-in-law always has Xmas eve. I've put it into my Xmas day menu.

1 can black olives cut in half (drained)
1 can manderine oranges (drained)
1 can sliced red beets (drained)
1 anchovy tin cut up and drained

Mix all together and serve. Even the NON-anchovy and red beet lovers enjoyed it!

Make ahead potato casseroles are great too
~PAT in Pa.

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#19 From: "Terri Tompkins" <tericlif@...>
Date: Wed Dec 15, 2004 1:02 pm
Subject: Gluten Free Recipes terribt
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It's great to have WFR back online! Hope you're all

enjoying the holiday season.

I discovered this website just now, and thought that

someone might find it of interest or help, especially

during a time when we're likely to cook for people

outside our own families.

Celiac disease, the condition of being intolerant to

glutens, doesn't sound like a lot of fun to me! But

there are recipes at this website for things that

everyone can enjoy!

Terri in NC

http://www.savorypalate.com/recipes.aspx

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#18 From: "Joyce Brown" <joycememaw@...>
Date: Wed Dec 15, 2004 11:47 am
Subject: Re: Digest Number 3 joycememaw@...
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MY email is so messed up I haven't gotten any mail from any of my Yahoo groups for 2 days and then I got this this morning.I am so happy that we are back and working. Olympia I would think of things baked since you will be baking the ham and have the oven on anyway. Carrots and potatoes would go with both meats. Green bean casserol. Mac and cheese. Hope this helps.

Joycein southern Illinois

----- Original Message -----

From: world-famous-recipes@yahoogroups.com

To: world-famous-recipes@yahoogroups.com

Sent: Wednesday, December 15, 2004 4:00 AM

Subject: [world-famous-recipes] Digest Number 3

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There are 2 messages in this issue.

Topics in this digest:

      1. Re: suggestions for christmas dinner
           From: "Betty Webb" <bjm@...>
      2. Re: Re: Digest Number 1
           From: "Betty Webb" <bjm@...>

________________________________________________________________________
________________________________________________________________________

Message: 1
   Date: Mon, 13 Dec 2004 19:15:30 -0600
   From: "Betty Webb" <bjm@...>
Subject: Re: suggestions for christmas dinner

cranberry salad,lime jello with cream cheese and pineapple, soccatosh(corn & lima beans) baked apples. Hope this helps
----- Original Message -----
From: songbird@...
To: world-famous-recipes@yahoogroups.com
Sent: Monday, December 13, 2004 9:15 AM
Subject: [world-famous-recipes] suggestions for christmas dinner

Hello group... Merry Christmas!!!

   Does anyone got any suggestions on side dishes for
a roast and ham for christmas dinner.. I am looking
for simple foods to make with less time to prepare
and cook.. thanks for you help.. I have a green
garden salad in mind but as for veggies, or
casseroles, pasta salads, etc I am clueless..
thanks for your help..

blessings
Olympia
NM

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Message: 2
   Date: Mon, 13 Dec 2004 19:18:39 -0600
   From: "Betty Webb" <bjm@...>
Subject: Re: Re: Digest Number 1

missed all of you.Happy Holidays from the Blue Grass state bjm
----- Original Message -----
From: patmay1122@...
To: world-famous-recipes@yahoogroups.com
Sent: Monday, December 13, 2004 9:19 AM
Subject: [world-famous-recipes] Re: Digest Number 1

So glad we're back on line! Welcome back everyone. I sure missed the group!
Hugs
Pat in Pa.
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    a.. To visit your group on the web, go to:
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    b.. To unsubscribe from this group, send an email to:
    world-famous-recipes-unsubscribe@yahoogroups.com

    c.. Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

[This message contained attachments]

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<*> To visit your group on the web, go to:
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<*> To unsubscribe from this group, send an email to:
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#17 From: "Karen McCormick" <karenmccormick@...>
Date: Wed Dec 15, 2004 11:15 am
Subject: Re: suggestions for christmas dinner karensmccormick
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I usually make a sweet potatoe casserole by cooking my sweet potatoes and then taking the meat out of the inside and mashing with some butter or margerine and a little brown sugar.

Then I put them in a casserole dish and sprinkle brown sugar and pecans on top and put some pads of butter or margerine on top and put back in the oven to get the entire thing hot again.

This goes over really well around here as we aren't real big on marshmellows.

Love and God Bless

Karen in Florida

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#16 From: songbird@...
Date: Wed Dec 15, 2004 1:56 am
Subject: Re: suggestions for christmas dinner praizejesus89
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I am not looking for desserts.. and more into casseroles or pasta dishes...sort of those areas..

and veggies as in corn with jalapeno sauted in butter with some sugar.. is another I am

considering.. anyone got a green chilie stew recipe for me to use or look at.. thanks...

----- Original Message -----

From: Betty Webb

To: world-famous-recipes@yahoogroups.com

Sent: Monday, December 13, 2004 5:15 PM

Subject: Re: [world-famous-recipes] suggestions for christmas dinner

cranberry salad,lime jello with cream cheese and pineapple, soccatosh(corn & lima beans) baked apples. Hope this helps

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#15 From: "Betty Webb" <bjm@...>
Date: Tue Dec 14, 2004 1:18 am
Subject: Re: Re: Digest Number 1 bjwebb5411
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missed all of you.Happy Holidays from the Blue Grass state bjm

----- Original Message -----

From: patmay1122@...

To: world-famous-recipes@yahoogroups.com

Sent: Monday, December 13, 2004 9:19 AM

Subject: [world-famous-recipes] Re: Digest Number 1

So glad we're back on line! Welcome back everyone. I sure missed the group!
Hugs
Pat in Pa.

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#14 From: "Betty Webb" <bjm@...>
Date: Tue Dec 14, 2004 1:15 am
Subject: Re: suggestions for christmas dinner bjwebb5411
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cranberry salad,lime jello with cream cheese and pineapple, soccatosh(corn & lima beans) baked apples. Hope this helps

----- Original Message -----

From: songbird@...

To: world-famous-recipes@yahoogroups.com

Sent: Monday, December 13, 2004 9:15 AM

Subject: [world-famous-recipes] suggestions for christmas dinner

Hello group... Merry Christmas!!!

Does anyone got any suggestions on side dishes for

a roast and ham for christmas dinner.. I am looking

for simple foods to make with less time to prepare

and cook.. thanks for you help.. I have a green

garden salad in mind but as for veggies, or

casseroles, pasta salads, etc I am clueless..

thanks for your help..

blessings

Olympia

NM

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#13 From: "sissy012" <sissy012@...>
Date: Mon Dec 13, 2004 6:21 am
Subject: Peanut Butter Cookies lesssis
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Peanut Butter Criss-Crosses

Makes about 4- dozen.

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup Jiff peanut butter
3 cups selfrising flour

Cream shorting and sugars together with mixer for 4 mins. Add eggs and vanilla and mix well. Stir in peanut butter. Sift flour and add to creamed mixture. Drop with cookie dipper or Drop by rounded teaspoonfuls onto ungreased cookie sheet; Flatten the balls down as flat as you want your cookies to be . Make criss-cross pattern on top of each ball ( after you have flattened them ), with a fork dipped in water . Bake at 350 degrees about 10 to 12 minutes. These cookies are great plain or with peanut butter spread between two cookies with a glass of milk .

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#12 From: "sissy012" <sissy012@...>
Date: Mon Dec 13, 2004 6:18 am
Subject: Broccoli Casserole lesssis
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Broccoli Casserole

1 stick margarine 1 cup onions (DICED) 1 cup celery (Diced) 1 10 oz. box frozen chopped broccoli (thaw and drain completely) 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup minute rice 1 small jar cheese whiz Sauté onions and celery with the margarine in a large skillet until tender. Add soups , add thawed and drained broccoli,add raw rice,stir, add cheese whiz stir well. Put into a flat 2 quart casserole dish. Lay a piece of foil on top of the dish. Bake in a preheated oven 350 oven for 35 min. pull the foil off and bake for 15 min. longer. Serve.

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#11 From: patmay1122@...
Date: Mon Dec 13, 2004 10:19 am
Subject: Re: Digest Number 1 patmay1122
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So glad we're back on line! Welcome back everyone. I sure missed the group!
Hugs
Pat in Pa.

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#10 From: "sissy012" <sissy012@...>
Date: Mon Dec 13, 2004 6:45 am
Subject: Chicken and Dumplings lesssis
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Chicken dumplings

3 legs and 3 thighs put the chicken in a 5 quart Dutch oven

Fill the pot with water to 1 1/4 inches from the top of the pan. Add
1/2 teaspoon salt, boil chicken about 35 to 40 min. Until very tender. Cook the chicken covered and on med. After it starts to boil. While the chicken is boiling make the dumplings.

Dough for the Dumplings
2 cups self-rising flour
2 level Tablespoons melted shortening
Just enough water to make the dough. Don't put to much water you can always add more but you can't take it out.
And just enough flour to roll the dough with so it won't be sticky.

Roll out dough to about 1/16 thickness, about like pie crust or 1/8
inch thick no thicker than that., also when your getting you dough ready for rolling out you want it to be a little tough not soft, this is so your dumplings stay together when boiling.

Divide you dough in half so you can roll it out better. After you
roll out the dough cut it in strips about 1 1/4 inch wide strips.
After the chicken is done dip the chicken out with a slotted spoon
onto a plate to cool.

When it has cooled remove all the bones an pull it into pieces. Put
the chicken pieces back in the pot of broth and bring it to a boil on high heat. Add one stick of margarine 1/2 teaspoon black pepper , 1/4 teaspoon salt or to your taste.

Get 4 of the strips and tear off 1 1/2 inch pieces and drop the
pieces into the boiling broth on high heat . After you finish that hand full turn heat to med. and cover. After one minute turn the heat back to high, remove the lid and do 4 more strips just like before then turn
heat to med. and cover. After another minute drop more dumplings and stir.

Keep repeating this with the heat on high while dropping the dumplings and on medium heat when you cover them ,stir. Keep repeating steps until all but 5 strips are left, (don't use the last 5 strips it will make the dumplings dry. Freeze them and save to drop in boiled potatoes for potatoes or to drop into a peach cobbler.)

After you have the dumplings all in the pot , stir let boil for 6
min. on med heat covered. Turn the heat off and leave covered.
After 10 min. stir and cover. The longer they set covered the better the dumplings are. These are great!

They are not hard to make. Don't be afraid to make them. You and your family will be glad you did.

You can taste them and see if they need a little more pepper or salt.
Enjoy!

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#9 From: songbird@...
Date: Mon Dec 13, 2004 3:15 pm
Subject: suggestions for christmas dinner praizejesus89
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Hello group... Merry Christmas!!!

Does anyone got any suggestions on side dishes for

a roast and ham for christmas dinner.. I am looking

for simple foods to make with less time to prepare

and cook.. thanks for you help.. I have a green

garden salad in mind but as for veggies, or

casseroles, pasta salads, etc I am clueless..

thanks for your help..

blessings

Olympia

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#8 From: "sissy012" <sissy012@...>
Date: Mon Dec 13, 2004 2:50 am
Subject: Double-Decker Cereal Treats & Peanut Clusters lesssis
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Double-Decker Cereal Treats

Ingredients:

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2 tablespoons vegetable oil
2 teaspoons vanilla extract, divided
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
2 cups light corn syrup
1-1/3 cups packed light brown sugar
12 cups crisp rice cereal, divided

Directions:
1. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; extending foil over edges of pan.

2. Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. Place chocolate chips and remaining 1 teaspoon vanilla in second large bowl. In large saucepan, stir together corn syrup and brown sugar; cook over medium heat, stirring constantly, until mixture comes to full, rolling boil. Remove from heat.

3. Immediately stir half of hot mixture into each bowl; stir each mixture until chips are melted and mixture is smooth. Immediately stir 6 cups rice cereal into each mixture. Spread peanut butter mixture into prepared pan; spread chocolate mixture over top of peanut butter layer. Cool completely.

4. Use foil to lift treats out of pan; peel off foil. Cut treat into bars. Store in tightly covered container in cool dry place. About 6 dozen pieces.

MICROWAVE INSTRUCTIONS: Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. In second large bowl, place chocolate chips and remaining 1 teaspoon vanilla. In 4-quart microwave-safe bowl, stir together corn syrup and brown sugar. Microwave at HIGH (100%) 5 to 6 minutes, stirring each minute, until mixture boils. Immediately stir half of mixture into each reserved bowl; proceed as directed above.

Double Peanut Clusters

Ingredients:

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 tablespoon shortening (do not use butter, margarine, spread or oil)
2 cups salted peanuts

Directions:
1. Line cookie sheet with wax paper.

2. Place peanut butter chips and shortening in large microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir until chips are melted and mixture is smooth. If necessary, microwave an additional 30 seconds until chips are melted when stirred. Stir in peanuts.

3. Drop by rounded teaspoons onto prepared cookie sheet. (Mixture may also be dropped into small candy paper cups.) Cool until set. Store in a cool, dry place. About 2-1/2 dozen snacks.

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#7 From: "sissy012" <sissy012@...>
Date: Mon Dec 13, 2004 2:40 am
Subject: Fudge & Chocolate Coating lesssis
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Marshmallow Marble-Top Fudge

Ingredients:

3 cups (1-1/2 pkgs.) HERSHEY'S Semi-Sweet Chocolate Chips
4 tablespoons butter or margarine, divided
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract
Dash salt
1/2 to 1 cup chopped nuts
2 cups miniature marshmallows

Directions:
1. Line 8-or 9-inch square pan with foil.

2. In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan.

3. In medium saucepan over low heat, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge. With table knife or metal spatula, swirl through fudge.

4. Refrigerate 2 hours or until firm. Remove fudge from pan; peel off foil. Cut into squares. Store loosely covered at room temperature. About 5 dozen pieces or 2 pounds.

NOTE: For best results, do not double this recipe.

Simple Chocolate Coating

Ingredients:

2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine, spread or oil)

Directions:
1. Cover tray with wax paper.

2. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110°F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.

3. Stir chocolate and shortening CONSTANTLY with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.

4. With fork, dip chilled centers into chocolate mixture, one at a time; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers.

* If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again.

** If chocolate mixture cools below 84°F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84° and 88°F.

CHOCOLATE CANDY IN MOLDS: Melt chocolate with shortening as directed above; remove bowl from inside water bowl. Spoon chocolate mixture into plastic candy molds; let stand until firm. Invert molds over prepared tray; tap candy from molds onto tray. Store as directed above. About 4 dozen 1x1-1/2 inch candies.

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#6 From: "sissy012" <sissy012@...>
Date: Sat Dec 11, 2004 4:23 am
Subject: Two Fudge Recipes lesssis
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Chocolate Peanut Butter Chip Fudge

Ingredients:

2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Dash salt
1 cup REESE'S Peanut Butter Chips

Directions:
1. Line 8-inch square pan with foil.

2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly into prepared pan.

3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. 3 dozen pieces or about 2 pounds.

Do not double this recipe.

Creamy Double Decker Fudge

Ingredients:

1 teaspoon vanilla extract, divided
1 cup REESE'S Peanut Butter Chips
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk, divided (not evaporated milk)

Directions:
1. Line 8-inch square pan with foil.

2. Place peanut butter chips and 2/3 cup sweetened condensed milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly into prepared pan.

3. Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe bowl; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly over peanut butter layer.

4. Cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 4 dozen pieces or 1-1/2 pounds.

Do not double this recipe.

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#5 From: "sissy012" <sissy012@...>
Date: Sat Dec 11, 2004 2:27 am
Subject: Re: TACO DIP FOR NACHO CHIPS OR PORK SKINS lesssis
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Joyce , I do too.

----- Original Message -----

From: Joyce Brown

To: world-famous-recipes@yahoogroups.com

Sent: Friday, December 10, 2004 9:05 AM

Subject: [world-famous-recipes] TACO DIP FOR NACHO CHIPS OR PORK SKINS

I hope this is for real and the group will be here again.

Joyce in southern Illinois

Taco Dip for Nacho Chips or Pork Skins

Ingredients

1 (8 oz.) Philadelphia Cream Cheese (light or regular)
1 tub sour cream (light or regular)
1 bottle taco sauce
lettuce, shredded
1 tomato, chopped
1 block cheddar cheese, shredded
scallions, finely chopped

Directions

Cream cream cheese with mixer. Add sour cream. Mix well for about
1 minute. Add taco sauce. Pour into shallow dish. Refrigerate. Just
before serving, top with tomato, lettuce, onion and cheese.

----------

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#4 From: "sissy012" <sissy012@...>
Date: Sat Dec 11, 2004 4:36 am
Subject: Sticky Bread & Sticky Buns lesssis
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Chocolate Quickie Sticky Bread

Ingredients:

2 loaves (16 oz.each) frozen bread dough
3/4 cup granulated sugar
1 tablespoon HERSHEY'S Cocoa
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine, melted and divided
1/2 cup packed light brown sugar
1/4 cup water
HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:
1. Thaw loaves as directed on package; let rise until doubled.

2. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.

3. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

4. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm. 12 servings.

Quick Cinnamon Sticky Buns

Ingredients:

1 cup hot water (120° - 130°F.)
1 egg
1 cup packed light brown sugar, divided
2 tablespoons granulated sugar
10 tablespoons butter, softened and divided
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
1 package (16-oz.) hot roll mix

Directions:
Grease two 9-inch round baking pans. Combine 1/2 cup brown sugar and 4 tablespoons softened butter in small bowl until smooth; spread half of mixture in bottom of each prepared pan. Set aside.

Combine contents of hot roll mix package, yeast packet and granulated sugar in large bowl. Using spoon, stir in water, 2 tablespoons butter and egg until dough pulls away from sides of bowl. Turn dough onto lightly floured surface. With lightly floured hands, shape into ball. Knead 5 minutes or until smooth, using additional flour if necessary.

To shape: Using lightly floured rolling pin, roll into 15 x 12-inch rectangle. Spread with remaining 4 tablespoons butter. Sprinkle with remaining 1/2 cup brown sugar and cinnamon chips, pressing lightly into dough. Starting with 12-inch side, roll tightly as for jelly roll; seal edges.

Cut into 1-inch-wide slices with floured knife. Arrange 6 slices, cut sides down, in each prepared pan. Cover with towel; let rise in warm place until doubled, about 30 minutes.

Heat oven to 350°F. Uncover rolls. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes in pan; with knife, loosen around edges of pan. Invert onto serving plates. Serve warm or at room temperature. 12 cinnamon buns.

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#3 From: "sissy012" <sissy012@...>
Date: Sat Dec 11, 2004 4:25 am
Subject: Cookie Recipes lesssis
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Holiday Chocolate Shortbread Cookies

Ingredients:

1 cup (2 sticks) butter, softened
1-1/4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup HERSHEY'S Dutch Processed Cocoa or HERSHEY'S Cocoa
1-3/4 cups all-purpose flour
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips

Directions:
1. Heat oven to 300°F. Beat butter, powdered sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth.

2. Roll or pat dough to 1/4-inch thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut in holiday shapes. Reroll dough scraps, cutting cookies until dough is used. Place on ungreased cookie sheet.

3. Bake 15 to 20 minutes or just until firm. Immediately place white chips, flat side down, in decorative design on warm cookies. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. About 4-1/2 dozen (2-inch diameter) cookies.

NOTE: For more even baking, place similar shapes and sizes of cookies on same cookie sheet.

HERSHEY'S SPECIAL DARK Chocolate Chip Cookies

Ingredients:

6 tablespoons butter, softened
1/3 cup butter flavored shortening
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
3/4 cup chopped nuts, optional

Directions:
1. Heat oven to 350 F.

2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Combine flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.

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#2 From: "sissy012" <sissy012@...>
Date: Fri Dec 10, 2004 12:00 pm
Subject: Studded Oatmeal Cookies and Double Peanut Butter Cookies lesssis
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Studded Oatmeal Cookies

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
2-1/2 cups quick-cooking oats
2 cups of each REESE'S Peanut Butter chips and Milk Chocolate Chips

Directions:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt and cinnamon, if desired; add to butter mixture, beating well. Stir in oats and chips (batter will be stiff). Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan or 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

REESE'S Double Peanut Butter Cookies

Ingredients:

1 egg
1/3 cup REESE'S Creamy or Crunchy Peanut Butter
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups all-purpose flour
3/4 cup sugar
1 cup REESE'S Peanut Butter Chips

Directions:
1. Heat oven to 350°F.

2. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet.

3. Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies.

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#1 From: "Joyce Brown" <joycememaw@...>
Date: Fri Dec 10, 2004 3:05 pm
Subject: TACO DIP FOR NACHO CHIPS OR PORK SKINS joycememaw@...
Send Email

I hope this is for real and the group will be here again.

Joyce in southern Illinois

Taco Dip for Nacho Chips or Pork Skins

Ingredients

1 (8 oz.) Philadelphia Cream Cheese (light or regular)
1 tub sour cream (light or regular)
1 bottle taco sauce
lettuce, shredded
1 tomato, chopped
1 block cheddar cheese, shredded
scallions, finely chopped

Directions

Cream cream cheese with mixer. Add sour cream. Mix well for about
1 minute. Add taco sauce. Pour into shallow dish. Refrigerate. Just
before serving, top with tomato, lettuce, onion and cheese.

----------

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REESE'S Double Peanut Butter Cookies

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Peanut Butter Criss-Crosses

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Chocolate Peanut Butter Chip Fudge

Creamy Double Decker Fudge

Chocolate Quickie Sticky Bread

Quick Cinnamon Sticky Buns

Holiday Chocolate Shortbread Cookies

HERSHEY'S SPECIAL DARK Chocolate Chip Cookies

REESE'S Double Peanut Butter Cookies