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August 27, 2013  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Everyday Recipes


Dear Nancy;
I hoping someone may have the recipe for "Reuben Soup". I know it has corned beef, onions and sauerkraut but not the rest of ingredients. Had some at a restaurant here
in Kalispell Montana. It is sooooo very good.
Thank you, Judy in Montana


Not many recipes, replies and requests sent in today.  Posted the ones that were. 

I do have some pictures of Ditto and Little One but don't have them ready to post today.  Hopefully by Thursday they will be online.
Nancy Rogers


Hot Artichoke Dip

81/2 oz plain artichokes hearts drained
6 oz jar marinated artichokes, drain
4oz diced green chiles
6 TBSP mayonnaise
2 cups grated cheddar cheese

Chop artichoke hearts; mix and distribute over bottom of greased shallow 2 quart baking dish. Scatter chilies on top. Carefully spread mayo over chilies. Sprinkle with cheese . Bake 15 minutes at 350* or until bubbly. Serve with tortilla chips
ENJOY!
Judy in Montana
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Cream Cheese Fudge

2-3oz packages softened cream cheese
2 TBSP milk
4 cups powdered sugar
12 TBSP cocoa
1 tsp vanilla
11/2 cup chopped walnuts
1 tsp rum flavoring
dash of salt

Beat cream cheese and milk till smooth. Beat in sugar gradually Stir in other ingredients. Press into greased 8x8 pan and let sit 15 minutes. Cut and store in refrigerator.
ENJOY!
Judy in Montana
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Salmon Spread

1 lb (2 cups) salmon
1-8 oz pkg cream cheese
1 TBSP lemon juice
2 tsp minced onion
1/4 tsp salt
1 TBSP horseradish
1 TBSP Worcestershire sauce
1/2 cup fins chopped pecans or walnuts
3 TBSP minced parsley

Combine all except nuts and parsley chill st least 2 hours. Roll or shape into a ball and roll in nuts and parsly. Can be frozen and can be made ahead of time
ENJOY !!
Judy in Montana
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Good Dip

8oz softened cream cheese
2 cups grated cheddar cheese (could use different types of cheeses mixed)
1 cup mayo
11 small onion minced

Mix all ingredients together well. Put into microwave dish cook for 3 1/2 minutes or put into regular oven for 20 minutes.
ENJOY!
Judy in Montana
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The Search Box is Back
The past several days have been spent trying to speed up the loading of this page.  Many have asked for the search box to return to the page. 
Nancy Rogers


 I'm really glad the Search Box is back. Thank you.
Judy (in Alaska)

I made this for supper one day last week, and hubby gave it a 5 star
rating!

Mexican Chip Casserole

1 pound lean ground beef
1 medium onion, chopped
1 clove garlic, minced
can can condensed cream of mushroom soup (I use Campbell's Healthy
Choice)
1 can (11 oz.) Mexicorn, drained
1 can (4 oz.) diced green chilies, drained
1 pkg. (10 oz.) Fritos corn chips
1 can (10 oz.) enchilada sauce
2 cups shredded Colby-Monterey Jack cheese

In skillet, cook beef with onion and garlic until meat is browned and onion is tender; drain. Add undiluted soup, corn and chilies and mix well. In a ungreased shallow 3 quart (or 9x13 inch) baking dish, layer meat mixture, then the corn chips, enchilada sauce and sprinkle with cheese on the top. Bake uncovered, at 350° for about 25 minutes, until well heated and bubbly around the edges.
Judy (in Alaska)
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This is a wonderful cookie recipe, that can prepare the dough ahead and keep in the refrigerator, to be baked at a moment's notice. The dough will keep for several days in the refrigerator.

Slice 'N Bake Brownie Rounds

1-1/2 cups sugar
1 cup butter, softened
1 egg
1 cup semi-sweet chocolate chips, melted & cooled some
1 tsp. vanilla
2-1/2 cups flour
1-1/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup semi-sweet mini chocolate chips
sugar - to sprinkle on top

Beat sugar and butter on medium speed of electric mixer until creamy. Add melted chips, egg and vanilla and beat to mix. Add dry ingredients and mix on low just till blended. Stir in the mini chocolate chips.

Divide dough in half and shape each into a 12 inch roll. Wrap in plastic wrap and refrigerate until firm, 1 to 2 hours, or if in a hurry, put in the freezer for a shorter time. Cut rolls into 3/8 inch slices and place 1 inch apart on ungreased baking sheet. Sprinkle with additional sugar (can use coarse grain, or regular). Bake 8 to 10 minutes at 375° or until set. Let stand at least 1 minute before removing to racks to cool.
Judy (in Alaska)
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Thank you Rosemary (WV) for bringing it to my attention that I made a typo in the recipe for Peanut Cookies in the August 20th newsletter. I really do need to fire my proof reader! (HA) Yes, it is suppose to be 1/2 tsp. baking soda. I see I left the / out between the 1 and 2, so shame on me. The recipe does call for solid shortening. I guess by liquid shortening, you mean cooking oil? Whenever I send recipes in, I do clarify whether it uses shortening, or oil, as that makes a big difference in most recipes. When a recipe calls for shortening I always use Butter Flavored Crisco, as prefer that for my baking. I do hope you will enjoy the cookies.
Judy (in Alaska)


I recently purchased a mini donut baker, but there were no recipes. I have gone online and gotten a couple, but was looking for more. The box shows a hand pouring a "liquidy" batter into the baker, but the recipe on their website is very thick and needs to be spooned. Does anyone have the more liquid type that can be poured?
Thank you!
MaggieB in AZ


Mushroom And Brown Rice Soup

1 tbsp. olive oil
1 med. onion, finely chopped
1 (10oz) pkg. sliced white mushrooms
1 (4oz) assorted sliced wild mushrooms
1 cup shredded carrots
1 garlic clove, crushed with press
1/2 tsp. salt
1/4 tsp. dried thyme
1 (32oz) container vegetable broth (4 Cups)
3/4 cup instant brown rice
2 cups water

In 4 qt. saucepan, heat oil over medium-high heat until hot. Add onion and cook, stirring occasionally, about 5 minutes. Add mushrooms and carrots and cook, stirring occasionally, until golden and tender, about 8 to 10 minutes. Add garlic, salt, thyme and pepper and cook stirring 1 minute.
Francine
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Chicken Breasts in Apricot Brandy Sauce

4 boneless/skinless chicken breasts
1 tbsp. canola oil
salt and pepper
Sauce:
1/2 cup apricot preserves
1/4 cup brandy

Lightly pound chicken breasts. In large skillet, heat oil, add chicken breasts. Sprinkle with salt and pepper. Cook over medium heat until brown. Mix sauce ingredients together and pour into pan. Bring to boil. stirring constantly. Boil gently for 5 to 10 minutes or until sauce thickens. Serve over cook noodles.
Francine
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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