Recipe Message Board  | Click Here  
Recipe index for August, 2012  
Recipe Index for September 2012
Recipe Index for October 2012 

Thought for the Day
Life is like a jigsaw puzzle. But you don't have the picture on the front of the box to know what it's suppose to look like.  

We need your help...
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. 

If you have a recipe or food related blog or site remember to include the url it with your message.

Pizza Chicken Packets

4 boneless chicken breast halves
1 cup pizza sauce
1 cup shredded mozzarella cheese
20 slices pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion

Preheat oven to 450 degrees F or grill to medium-high. Spray one side of a 12 x 18-inch sheet of heavy duty aluminum foil with nonstick cooking spray. Center one chicken breast on the sprayed side of foil. Spoon 1/4 of the pizza sauce over chicken. Top with 1/4 each of the pepperoni, vegetables and cheese. Fold foil into packet. Repeat with remaining chicken breasts. Bake for 18 to 23 minutes on a cookie sheet in the oven or grill for 10 to 12 minutes.
Linda NM
Click Here to Print this Recipe

Zucchini Boats

4 medium zucchini
1 cup long grain rice, cooked
1 medium yellow onion, chopped
1 garlic clove, chopped
1 egg, beaten
2 tablespoons olive oil
1/2 pound lean ground beef
1/2 cup bread crumbs
2 cups canned spaghetti sauce
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, grated

Split zucchini lengthwise, scoop out seeds. Sauté ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approx 45 minutes, until zucchini is tender but firm.
Sue
Click here to Print this Recipe

Crock Pot King Ranch Casserole

3-4 c. cooked, diced chicken
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese

In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart Crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart Crockpot makes 1/2 recipe. This is a good take-in dish or potluck.
Sue
Click Here to Print this Recipe

Crock Pot Hot Spiced Fruit

8 apples, peeled and sliced
8 pears, peeled and sliced
1 lg. can pineapple chunks
1/2 c. raisins

Add:
1 tsp. Cinnamon
1 tsp. ground cloves
1 tsp. Nutmeg
2 pkgs. of sweet and low

Simmer on low overnight in crockpot. Serve warm with Cool Whip or plain yogurt
Sue
Click Here to Print this Recipe

How to Make Thanksgiving Easier
The more that you can do before the “big day”, the better things will go. Consider the following:


• One week ahead, plan the menu.

• Buy nonperishable items well in advance, anytime after planning the menu. Save your later shopping for perishables only.

• Purchase perishables, such as salad greens and fruit, two days in advance.

• One to three days ahead, make the salads. Frozen salads can be made even earlier. Most gelatin salads can be made two or three days in advance. For the tossed salad, wash and dry salad greens a day in advance and store in plastic bags.

• One to three days ahead, make the desserts. Cheesecakes and most pies can be made up to three days in advance. Pie crust dough can be made even earlier. Leave the whipped cream off the pies until the day of the dinner.

• Many vegetable dishes such as candied yams or scalloped potatoes can be made a day in advance and reheated in the microwave.

• Make sure that you start the turkey thawing in the refrigerator well in advance. Allow one day for every four pounds. Do not thaw the turkey on the counter. (It is possible to speed the process by immersing the turkey in its unopened package, breast side down, in cold water in the sink. The trick is to keep the temperature in the sink below forty degrees for food safety. Use a thermometer and plan on replacing the water every thirty minutes. Obviously, it’s less hassle and safer to thaw the bird in the refrigerator.)

• The cranberry sauce and turkey stuffing can be made a day or two in advance.

• We like our rolls fresh from the oven and so bake them on Thanksgiving Day. A mix can cut down on Thanksgiving Day chaos. If you are not making your rolls from a mix, assemble all the dry ingredients in the recipe two or three days ahead so that all you have to add is the water and butter and start the mixing process. If you are a little adventuresome, you can mix the dough to or three days in advance and immediately refrigerate it. The yeast will remain dormant at the forty degree temperature of your refrigerator. Early in the morning, remove the dough to the counter. As the dough comes to room temperature, the yeast will go to work. It may not take that long but allow at least eight hours for the dough to come to room temperature and rise twice. Incidentally, that long slow rise, will give the yeast plenty of time to develop wonderfully complex flavors for some of the best rolls ever.
Dennis, the Prepared Pantry

Specials
Summerhill Irish Potato White Bread Machine Mix
Italian Country Bread Machine Mix
Legendary Flourless Chocolate Cake Mix
Mexican Crumb Cake Mix
New England Rustic Sourdough Bread Mix

My Favorites
Sour Cream Potato Roll Mix (or hamburger buns)
Tempura Batter Mix (Extra Large Size)
Strawberries and Cream Pancake Mix
English Muffin Bread Machine Mix
Sally Lunn Bread Machine
Classic Parker House Rolls
Nancy Rogers

One of our NancyLanders has a book on Amazon.com

Dieter's Survival Guide by Barbara Nosek
For more details and a table of contents
cclick here.

In the recipes for 10-30-2112. Karen from TX sent a recipe for Baked Chicken & Rice.. sounds great! But does the recipe get baked covered or uncovered?
Thanks, Sue/MI

First hope all on the east coast are safe....

This is question for Karen in TX, regarding the Cheese Grits recipe. I have made a similar version of this for many years, only I have always added some Worcestershire Sauce. I believe Kraft stopped making the garlic cheese rolls. If you are finding it, would you please share where it can be still bought. Since that time, I have tried to replicate this and have been unable to come up with something. The closest thing I have come up with is using Velveeta Cheese, but just can't get the "right" amount of garlic. Would appreciate any ideas on this.
Thanks so much..
Karen in TN

For Karen in TX in reference to your recipe for Cheese Grits. Where do you find the roll garlic cheese?
Sara in FL

Comment
Talked with Karen. She stated that she uses
Easy Cheese Roasted Garlic Cheddar flavor, was actually the same product contained in the roll, 1 can equal to 1 roll.
Click Here to Print the Cheese Grits with updated information on roll garlic cheese

Cranberry Relish Mold

1 t. unflavored gelatin
1 T cold water
2 pkgs. (3 oz each) cherry gelatin
2 c. boiling water
1 can (16 oz) whole berry Cranberry sauce
1 can ( 8 oz) crushed pineapple, drained
1/4 c. chopped celery

In bowl, combine unflavored gelatin & cold water; let stand 1 min. Add cherry gelatin and boiling water, stir until dissolved. Stir in cranberry sauce, pineapple and celery. Pour into 6 c. mold coated with Pam. Refrigerate until set. Unmold onto
serving plate.
12 servings.

Athena in DE ( Source:Susan Dunbar Snyder)

Note! This recipe is served at New Braunfels Smokehouse. www.nbsmokehouse.com
Click Here to Print this Recipe

Handcrafted Wood Carvings, Clocks and Cribbage Boards