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Thought for the Day
Life is a continuous process of getting used to things we hadn't expected.


 


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We need you to share your favorite tried and tested recipes? Send them in to everyday_recipes@yahoo.com
The newsletter will continue be sent out daily (except Wednesday) when enough tips, suggestions and recipes have sent. 


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Jell-O Lime Salad

I got this recipe from my cousin in Pennsylvania and have been making it for at least 50 years.

2 boxes of lime Jell-O (small boxes)
1 8 oz package cream cheese
1 can sweetened condensed milk
1 can crushed pineapple (drained, the tall can)
chopped nuts, as many as you like.

Make Jell-O and let set till it starts to thicken. Meanwhile, cream together the softened cream cheese and sweetened condensed milk. Stir in crushed pineapple and the nuts. Add this to the thickened Jell-O. Put into serving dish and chill till firm.
LMM
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Mash Potato Candy
(also known as Poor Man's Candy)

I take a couple of T. of left over mashed potatoes
Pour powdered sugar into it until it because where you can roll it out.
Sprinkle your surface with powered sugar.
Roll into a jelly roll.

Spread peanut butter over it.......as much or as little as you want. Roll up and place on tray in the refrigerator until it set.

Slice in bite size pieces. This is very good but very rich. The more peanut butter you use, seems to cut the sweet taste a little. Don't tell anyone what's in it until they've eaten it! lol
Debbie/TN
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Hello to all. I lost this address for a while.. Glad to be back. Now, I hope someone knows how to adjust a baking mix (Bisquick ®) for the NM high altitude. I've made a mess out of a lemon poundcake twice.
Thanks in advance. "Miss Kay" in ABQ, NM.


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This is for Susie Indy, who wanted to know where to buy Wiskpride Port wine cheese. You can go to their web site Wispride.com and use the store locater feature to see if there is a store near you. I fear there may not be, but you could use a different brand of port wine cheese that is available at Kroger, Walmart, Sam's Club or another store near you. They also have other great recipes on this site. I agree that it is easy to get in a routine of always making the same dishes, even though we all have hundreds if not thousands of recipes from which to choose. I try to incorporate new recipes each year, while maintaining the traditional favorites that are true family must haves.
Robbie IN


to Rosemarie in rural Kansas city
in November 29, 2012 newsletter you asked for help in cutting the fudge into sections.

you also mention that the fudge sticks to your knife & then messes up the whole project. I'd try running your knife under very hot water after every slice to melt away that bit that sticks.

As to which tool to use, Ive never had to cut 30 LBS of fudge at one sitting so am unable to help there, but I'm certain that one of Nancy's faithful readers is sending that answer right away.

thanks Nancy for all you do & please! snuggle your furry babies for me as I don't have any cats right now and am whining about it constantly.
Happy holiday to all, Agnes.


A special thanks to Scarlet FL for the following recipe. It first appeared in a 9/09 newsletter. I made this pie for Thanksgiving and it received rave reviews, as it always does. Cooking the apples before baking the pie is time well invested.
Robbie IN

The Best Apple Pie Ever

Fresh squeezed lemon juice is key for this recipe. It's the best Apple pie ever!!! One tip on the apples I have learned is to slice the apples in half and use a small metal measuring spoon to scoop out the seeds and stem--easier and less waste.

8 cups apples, peeled, cored and cut into eighths (I use Granny Smith and Fuji Apples & slice into thick slices)

2 tablespoons lemon juice (try and use fresh squeezed)
1/2 cup plus 1 teaspoon granulated sugar
1/2 cup light brown sugar
2 TBS unsalted butter
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons flour
1 large egg beaten with 1 TBS water.
2 tablespoons cold butter, cut into ½ inch cubes

Prepare your favorite pie crust recipe or use one package refrigerated rolled piecrusts, two per package.

Filling
Put apples in large bowl and pour lemon juice over them.

In a small bowl blend 1/2 cup of the granulated sugar, the brown sugar, cornstarch, cinnamon, cloves and salt. Set aside. Melt the 2 TB butter in a large skillet and add the apples along with the sugar mixture. Cook about ten minutes stirring occasionally until the pan juices thicken. Remove from heat and cool for about 25 minutes.

Assembly: Roll out 1 of the dough halves to an 1/8-inch thickness. Lay into pie pan with a little bit overlapping the sides. Put apple mixture into pie shell, mounding it higher in the center. Cut cold butter into 1/2-inch cubes and place on top of the apples. Before I lay the top crust on I use my tiny cookie cutters to make leaf patterns or hearts or whatever on the top crust.

Moisten outer edge of bottom crust, place top crust on pie, press down and crimp. After you put the top crust on the pie, brush with egg mixture and sprinkle with remaining 1 teaspoon sugar.

Preheat oven to 475 degrees F. When ready to put pie in oven turn temperature down to 450 degrees F and bake on lower rack until it starts to brown, about 15 minutes.

Turn oven down to 375 degrees and bake approximately 1 to 1 1/4 hours. (If you see the pie getting too brown, make a foil collar and just lay around the edge of the pie.)

Note: If you REALLY want a sugar attack, drizzle a white glaze over the top--it makes the pie look really pretty....you can zig zag across the top, or go for a scalloped effect around the edge.
Scarlett in FL
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Barb in OKC requested my other lime Jell-O salad recipe in the 11/30 newsletter. WE have had this at family events for almost 50 years! My sister sometimes uses lemon Jell-O and I am sure you could easily use other flavors, if you don't like lime. You can add maraschino cherries for the red green effect we associate with Christmas. My husband works for the FAA and will be back in OKC for more training in the spring. It has become his second home since joining the FAA 7 years ago.
Robbie IN

Lime Salad Supreme

1 cup canned crushed pineapple, drained, liquid reserved
Hot water
3 ounces lime gelatin
10 large marshmallows
1 cup cottage cheese, drained
1/2 cup walnuts or pecans, chopped
1 cup light frozen dessert topping- Cool Whip or other brand
maraschino cherries- optional

Add enough hot water to reserved pineapple juice to make a total of 1-1/2 cups. Heat in a heavy saucepan over medium high heat. Stir in gelatin until dissolved.

Add marshmallows and stir until dissolved. Chill until mixture just begins to set. Stir in pineapple, cottage cheese and nuts. Chill until partially set.

Fold in whipped topping. Pour into mold or a pretty serving boll, and chill until set. If using a mold, Unmold to serve. Note: If using maraschino cherries, arrange them in the bottom of your mold, so that they are on top, when you unmold the salad. If just using a pretty bowl, add the cherries to the top, when the salad is almost set.
Robbie IN
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Squash Tomato Casserole

1 1/2 lb. zucchini
1 1/2 lb. yellow summer squash
1 large tomato
1/2 C. Italian bread crumbs plus extra at end
1/8 lb. butter (2 oz.)

Preheat oven to 350 degrees. Spray casserole with non stick spray. Using a mandoline, slice both zucchini and yellow squash thinly. Repeat with tomato . Alternate layers of squash down long side of dish. Start a second row when finished. Continue layering down side of dish allowing rows to overlap slightly until through.

Place tomato slices on top of squash, but do not layer the tomato.

When finished, melt butter in small pan and mix the breadcrumbs in. Spoon the breadcrumbs sparsely over the top. Take a little extra breadcrumb from can and sprinkle lightly over the entire casserole. Place in oven and bake for about 20 minutes. Remove from oven and serve. Use spatula in order to maintain the shape of the rows when placing on the plate.
Artemis in NYC
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Hi all, when I was in high school many many years ago, in home economics, we made angel food waldorf. It was an angel food cake made from scratch. When it came out of the oven, we let cool, sliced 1/3 of the way through scooped out a tunnel and filled the tunnel with this most amazing chocolate moose type filling. We replaced the top back on and buttered the entire outside of the cake with this amazing chocolate moose type filling. Then garnished with almonds. Does anyone have any idea of this cake? Would love to have it. Wish I had saved it from childhood. I tell my husband about it all the time. I am also looking for a cheeseburger soup recipe. Any help would be great.
Terry in Hilton NY


Angie's Taco Pie
8 Servings

8 1/2 oz Cornbread Muffin Mix
1/2 lb Ground Beef
1 1/4 oz Taco Seasoning Mix
8 oz Salsa
3/4 c Cheddar Or Pepper Jack Cheese, Shredded

[Note: I added onions]
Prepare cornbread mix according to package directions. Pour batter into a greased 10" pie plate and set aside. Brown beef in a skillet; drain and stir in taco seasoning. Spoon beef mixture over batter; top with salsa and cheese. Bake, uncovered, at 400° for 20-25 minutes, until cheese melts and cornbread sets.
from Gooseberry Patch
Denise in the Villages, FL
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I keep my recipes in categories on an external flash drive. The best thing about that is my DIL showed me how to locate any recipe easily. I click on the "search" icon at the top of the page, click "all files and folders," type the file name in the box and click "search" at the bottom of the page.

This enables me to find a particular recipe by name, or a list of all recipes with a particular ingredient.
Leah


Here is my old recipe for fruit cake It is very old and used many many times.

Fruitcake

2 pounds of dates
1 cup seedless raisins
2/3 cup shortening
1½ c brown sugar
1½ hot water
Boil 3 minutes
Beat in 2 eggs
1 pound fruit mix
1 cup nuts
2 cups sifted flour
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking soda
1 tsp. salt

Bake 2 hours at 275º
This is the way I found the recipe in my Moms recipe box many years ago. I have made it many times myself.
Mary Ann Upstate N. Y.
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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker


Christmas Recipes from 1996-2001

Christmas Cake Mix Cookies

1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts

Mix all together. Shape in 1" balls and roll in powdered sugar. You may want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees.
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Cherry Oatmeal Cookies

1 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup sugar
1 egg
2 tablespoons milk
3/4 cup dried cherries
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup shortening
1 teaspoon vanilla
2 cups oatmeal

Preheat oven to 350F. In a large mixing bowl, combine flour, baking soda, salt, cinnamon, nutmeg, brown sugar and sugar. Mix well. Add shortening, egg, vanilla, and milk; blend well. Add oats; mix well. Add cherries; mix well. Drop dough by tablespoonfuls on ungreased baking sheet. Bake 12 to 14 minutes. Store cooled cookies in an airtight container. Makes about 2-1/2 dozen cookies.
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Eggnog Cookies

1 cup butter or margarine, softened
2 cups granulated sugar
1 teaspoon baking soda
1 cup commercial eggnog
1/2 teaspoon ground nutmeg
5-1/2 cups flour
Eggnog Icing (optional)

In large mixing bowl, beat butter and sugar until fluffy. Add eggnog, baking soda and nutmeg; mix well. Gradually add flour; mix well. Divide dough in half; chill overnight in refrigerator or 2 hours in freezer.

Preheat oven to 375 degrees F.

On well-floured surface, roll out half of dough to 1/8-inch thickness; cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake for 8 to 10 minutes or until lightly browned. Cool. Ice and decorate if desired.

Eggnog Icing
3 cups confectioners' sugar
1/4 cup softened butter or margarine
1/3 cup commercial eggnog

In small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth.
Makes about 1-1/2 cups
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Old Fashioned Christmas Cookies

1 c. (2 sticks) butter
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Add beaten eggs, vanilla and sour cream. Sift flour with baking soda and powder. Add dry ingredients to wet ingredients. Chill. Roll out and cut. Frost with favorite frosting or great unfrosted.
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Fruitcake Cookies

1 c. margarine
1-1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients. Batter will be stiff. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 13 minutes or until lightly browned. Cool for 1 minute; remove cookies to wire racks and cool completely.
Yield: 7 dozen.
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Christmas Refrigerator Cookies

4 tbsp. butter
2 tbsp. dark brown sugar
1 egg, beaten
1 c. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
Pinch of salt
1/2 of 2 oz. pkg. cal. reduced vanilla pudding

Cream butter and brown sugar. Add egg. Then add the rest of ingredients. Add vanilla last. Form dough into roll. Wrap in plastic. Chill 30 minutes or overnight. Cut roll into 1/8 inch slices. Bake 2 inches apart on cookie sheet, 375 degrees for 8-10 minutes. Let set for one minute, then cool on rack.
Makes 24 cookies.
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Christmas Thumbprint Cookies

3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1 to 1-1/2 c. finely chopped nuts
1/2 c. red & green jelly

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies.
Yield 3-4 dozen.
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Christmas Wreath Cookies

3/4 c. butter
1 (16 oz.) bag marshmallows
7 c. corn flakes
Green food coloring
Blue food coloring
Red hots

Melt butter in pan. Add marshmallows and stir until melted. Add food coloring until mixture is a nice "holly" green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with red hots to look like berries
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Christmas Chocolate M and M Cookies

2 c. flour
1 (3 1/2 oz.) box chocolate flavored instant pudding mix
1/2 tsp. soda
1 c. (2 sticks) butter, softened
1 c. brown sugar, firmly packed
2 eggs
1-1/2 c. M & M's
1 c. nuts, chopped (optional)

In small bowl, combine flour, pudding mix and baking soda. Set aside. In large bowl, combine butter and brown sugar. Beat until creamy and smooth. Beat in eggs. Gradually beat in flour mixture. Stir in candy and nuts. Drop slightly rounded tablespoonfuls onto ungreased baking sheet. Bake in 350 degree oven for about 12 minutes.
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Christmas Chocolate Log Cookies

1 lb. powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (great with extra crunchy)
4 c. Rice Krispies

Use a large mixing bowl. Put the powdered sugar together with the melted butter and stir with a spoon. I then use my hands to mix the peanut butter and Rice Krispies in with the powdered sugar and butter mixture. Pinch off enough of the mixture to make logs about the size of your thumb. Sort of roll them in your hand. Put them into the refrigerate for about an hour. Remove and frost with chocolate frosting.
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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