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AOL Links <a href=="http://www.nancys-kitchen.com/october-3-2005.htm";> Oct 3 Newsletter</a> <a href=="http://www.nancys-kitchen.com/newsletter-index.htm";> Daily Newsletter Index</a> <a href=="http://www.aliciasrecipes.com/pumpkin_recipes.htm";> Pumpkin Recipes</a> If you have AOL and can't access the links please search for www.nancys-kitchen.com and go to the newsletter index. Remember to make this a favorite so you can access it again if needed. October 3, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/october-3-2005.htm Thought for the Day Bad habits may seem like small twigs but they may actually be big unbending branches. September and October 2004 (last year's ) newsletters will be deleted October 8th. There was a request to extend the date. Nancy ================================= Ultimate Turtle Cheesecake 2 cups crushed Oreo cookies-(don't use Double Stuff) 6 T melted butter 1-14 oz bag of Kraft caramels 1/2 cup milk 1 cup chopped pecans 3-8oz packages of cream cheese 3/4 cup sugar 3 eggs 1Tbsp vanilla flavoring 2 squares Baker's Chocolate-melted (I used Hershey's chocolate syrup instead) Mix Oreos and butter together until all are moistened. Pour and press into bottom and 1/2" up sides of a 9" springform pan. Put milk & caramels in a bowl and microwave until melted-stirring every 30 seconds. Stir pecans into melted caramels. Pour half of caramel mix onto crust and smooth out with spatula. Set aside remaining caramel. Chill crust 15 minutes. Beat cream cheese, sugar and vanilla on low speed of mixer until fluffy (5-7 min). Add eggs 1 at a time beating on after each. Pour cheesecake mix on caramel layered crust. Bake 300* 65-70 minutes until center is almost done. Run knife around edges to loosen. Refrigerate 4 hours. Top w/remaining caramel mix. Melt chocolate and drizzle over cake. Chill covered until ready to serve. Cut perfect slices using dental floss. There wasn't a crumb of this one left, and my husband is gathering the ingredients to make the next one! Mimi in Al ^..^ ===== Cranberry-Almond Cookies 1 cup butter, softened 3/4 cup sugar 3/4 cup firmly packed light brown sugar 1/2 teaspoon almond extract 2 large eggs 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 cups chopped fresh cranberries 1 cup slivered almonds, toasted Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add almond extract and eggs, beating until blended. Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in cranberries and almonds. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 375° for 9 to 11 minutes. Remove to wire racks to cool. Note: Freeze baked cookies up to 6 months. Yield: 3-1/2 dozen Southern Living, JANUARY 1998 ===== Salsa Beans and Rice 2 c. rice, cooked brown or white 1 (16 oz.) can beans (kidney, pinto, Great Northern) 1 c. salsa (mild, medium, or hot) 4 oz. grated Cheddar 2 tbsp. scallions, chopped Preheat oven to 350 degrees. Mix rice, beans and salsa in a casserole dish. top with cheese. Bake 5 minutes in microwave. Top with scallions. Options: use Jalapeno Monterey Jack cheese for extra hot version or add an additional 4 ounces grated cheese to mixture. Kathy, http://www.farmer-john-and-wife.com ================================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
