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December 9, 2013  | Everyday Recipes
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December Recipes
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December 9, 2013  |  Messages and Recipes


Mini Eggplant Pizzas Recipe

Minutes to Prepare: 5
Minutes to Cook: 12
Number of Servings: 4

Ingredients:
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese

Add: Toppings of your choice, ( Total Carb count is 5.7 net, plus carb's of toppings)

Directions:
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese.
Bake until the cheese melts, 3 to 5 minutes. Serve hot.Z
Bill, Alb
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Parmesan Broiled Tilapia Recipe

Minutes to Prepare: 5
Minutes to Cook: 10

2 servings, 5oz-6oz depending on size of fillets.

Ingredients:
2 tilapia fillets (5 oz to 6 oz each. Thaw fully before cooking)
2 teaspoons light mayonnaise
2 teaspoons non-fat plain yogurt
1/4 cup shredded parmesan cheese
2 to 4 sprigs of fresh dill
1 tsp garlic powder or garlic salt, divided
black pepper to taste
non-stick cooking spray

Directions:
Place mayonnaise, yogurt and parmesan cheese in a small bowl, mix with a spoon until well combined.
Cover a cookie sheet with aluminum and spray with non-stick cooking spray of your choice.
Set oven to broil on high (if you have that option)
Place tilapia fillets onto cookie sheet, about 2 inches apart.
Divide the cheese mixture and spread half onto each fillet, distribute evenly over fish.

Rub dill between your fingers to separate, sprinkle 1 to 2 sprigs worth of leaves over each fillet.

Sprinkle each fillet with half of the garlic powder or garlic salt, and desired amount of Black Pepper.

Place cookie sheet into oven about 6" below the broiler. (I used the first level down from the very top).

Watch fish carefully. Depending on the weight of the fillets it will take between 5-7 minutes to cook fully. When you notice the cheese starting to brown, check fish every 30 seconds to see if it's done. Fish will flake easily with a fork when fully cooked.

Turn broiler off and leave fish in oven about 5 minutes. (This is optional, but will ensure they are cooked all the way thru.)
Remove from oven, and Enjoy.
Bill, Alb
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Mexican Wedding Cookies Recipes
There's a good reason that these cookies have been around for a long time. It isn't because of their appearance; they look fairly ordinary. And they don't have a lick of chocolate in them. But homemade Mexican Wedding Cookies are not only delicious, but pretty easy to put together. This recipe's a keeper.

1/2 cup butter, at room temperature (1 stick)
1/2 cup shortening
2 cups confectioners' sugar, divided
1-1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans
Preheat oven to 350°F.

Using an electric mixer, cream together the butter, shortening and 1 cup of the confectioners' sugar in a large bowl. Stir in the vanilla and almond extracts.

Gradually add the flour and salt. Use the mixer for the first cup of flour, and then work in the remaining cup of flour and the finely chopped pecans by hand with a wooden spoon. Dough will be stiff.

Form dough into balls (1 level tablespoon each). Place on an ungreased baking sheet, 1 inch apart. Bake at 325°F on middle oven rack until light golden brown, 15 to 20 minutes.

While cookies are still warm, place the remaining cup of confectioner's sugar in a shallow dish. Roll the cookies in sugar to coat completely. Makes about 3 dozen cookies.

Prep time: 30 minutes; Cooking time: 20 minutes; Total time: 50 minutes
LKC
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This bread absolutely delicious. I could make a meal on it alone!

Onion Cheese Bread

1 loaf unsliced French bread
3/4 cups soft butter
1 small onion, grated fine
2 tsp. lemon juice
1 tsp. poppy seeds
1 tsp. Dijon mustard
Swiss cheese, sliced (I use about 12 slices)

Slice bread side to side, but not quite through to the bottom.
Combine remaining ingredients, except cheese slices and spread
mixture between slices of bread and then put in a slice of Swiss cheese
between slits. Wrap in foil. Bake at 350 about 40 to 45 minutes. Serve Hot.
Judy (in Alaska)


This has always been a big "people-pleaser" whenever I have taken it any place, such as to a potluck.

Chocolate Chip Pizza Recipe

1 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/3 cup butter, melted
1 cup brown sugar
1 egg
1 tbsp. hot water
1 tsp. vanilla
1 cup chocolate chips
1 cup miniature marshmallows
1/2 cup chopped nuts

Mix flour, baking powder, soda and salt together. Beat in mixer bowl the melted butter and sugar until well blended. Add egg, hot water and vanilla and mix well. Add dry ingredients, half at a time. Add nuts.

Spread into two greased 9 inch pie plates. Sprinkle each with half the chocolate chips and half the marshmallows. Bake at 350 for 20 to 25 minutes until done.. Cool in pans on racks and cut into wedges to serve.
Judy (in Alaska)
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I made this week for our Sourdough Gem Club, as it was my turn
to provide refreshments and the women loved it.

Holiday Praline Delight Pie

1/3 cup butter
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
1 baked 9 inch pie crust
1 large pkg. (5 oz.) regular vanilla pudding & pie filling mix
3 cups milk
1 envelope Dream Whip

Heat butter with brown sugar and nuts in saucepan until melted.
Spread in bottom of baked pie crust and bake at 450 for 5 minutes to toast. Cool. Prepare pie filling mix with milk as directed for pie on the package. Cool 5 minutes, stirring occasionally. Measure 1 cup out and cover with plastic wrap and chill thoroughly. Pour remainder into pie shell and chill. Prepare Dream Whip according to directions and fold 1-1/3 cups into the 1 cup chilled reserved pudding. Spread over filling in pie shell and chill. Garnish with remaining whipped topping and can sprinkle more chopped pecans on top for garnish.

NOTE: You can use 2 small pkg. (3.4 oz.) size pudding and 3-1/2 cups milk. I also think you could use thawed Cool Whip in place of the Dream Whip.
Judy (in Alaska)

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Robbie's Candy Recipes
Here are two more of our favorite candy recipes. The first recipe is very easy to make and can be a fun project for kids to assist in making.
Robbie IN

Space Ships

Whole pecans
caramels
Hershey chocolate kisses


Place 2 pecans together length wise on a baking sheet. Place caramel on pecan.

Bake at 200-250 degrees for 5 min. or until caramel has partially melted. Place chocolate kiss over melted caramel and let chocolate melt a little. Let cool and store in air tight container.
Robbie IN

Mounds Almond Joy Candy Bar Clone

5 ounces sweetened condensed milk slightly less than 3/4 cups
1 teaspoon vanilla extract
2 cups confectioners sugar
14 ounces shredded or flaked coconut
24 ounces milk Chocolate Chips
1 cup whole dry roasted almonds (optional)


Blend the sweetened condensed milk and vanilla extract. Add the confectioners sugar to the mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9 x 13 x 2-inch pan. Chill in the refrigerator until firm.

In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave to melt the chocolate. Remove the coconut mixture from the refrigerator and cut it into 1 x 2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against
the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on wax paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.
Robbie IN
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Tip for removing the seeds, and stem from raw Jalapeno's:

Cut the stem end off, about 1/4 to 3/8 from the end. Look at the cut portion, and you will see three small slots around the center stem. (Technically called the Placenta)
Slip a small spoon handle into each slot, one at a time, with a rotary motion that connects the slots, a good Prying motion, and shake, if done properly will dump everything out at one time. Then cut them in half lengthwise.

Caution: Be careful to wear gloves, and be sure to wash hands thoroughly before you touch your eyes nose and sensitive areas. If you forget, you will never need to be told again.

Directions
Cut each jalapeno in half lengthwise; remove seeds and stems.
bill,Alb.


This sounds so good that I can hardly wait to make it and share with friends but, i have to tell you that I'll make one major change. I'll use a graham cracker crust rather than cracker crumbs. There's no way I can be neat enough not to have it look horrible. Sherry (Mom)

Cherry Cheesecake Dip Recipe

1 box of Cinnamon and Sugar Graham Crackers (14.4 oz)
1/2 a 7oz jar of Marshmallow Creme (approx. 3.5 oz)
1/2 a brick of Cream Cheese softened. (4 oz)
1 tub of Cool Whip (8 oz)
1 can quality cherry pie filling

Remove all three sleeves of graham crackers from the box.
Open one sleeve of crackers and use a Ziploc bag and rolling pin, or your food processor to crush half a sleeve of Graham Crackers to crumbs. Set the other half of crackers aside with the other two sleeves.

Pour the Graham Cracker crumbs into an ungreased 8x8 pan. Spread it out to make an even layer over the bottom. Next place the softened cream cheese and the marshmallow fluff in your mixer. If the cream cheese is not soft, soften it in the microwave for just a FEW seconds at a time. Whip the cream cheese and the marshmallow fluff in the mixer together until well blended.

Using a hand held spatula, stir the whipped cream a little at a time into the cream cheese/marshmallow mixture until it is blended evenly throughout and smooth. Next spoon the cream cheese mixture onto the loose graham cracker layer. Place around the edges, corners, and one in the middle if you have any left. Use a rubber spatula to gently spread the mixture to make an even layer. If you are not gentle enough, you make pick up the graham crackers and make a mess of it. (Similar to spreading frosting on a crumbly topped cake and THIS is why I'll use a ready-made crust.)

Next open your can of Cherry Pie Filling and spoon the mixture out onto the cream cheese. Once it is all scraped out of the can, spread it evenly to make a nice top layer on the Cheesecake Dip. Break up the remaining 2 1/2 sleeves of Cinnamon and Sugar Graham Crackers. Use them for scooping the dip*.

Cover and refrigerate until ready to serve. Can be made up to 2 days ahead of time.

*can also use vanilla wafers or sugar cookies
Sherry IN
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Peanut Butter Cookies

Hello again everyone. Here is a recipe for the very best peanut butter cookies, crunchy and crisp and really good. Use regular peanut butter for this recipe.

1 stick unsalted butter, room temp
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla extract
1 cup flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped peanuts (I've used regular cocktail peanuts, dry roasted or even honey roasted)
4 tbsp sugar

Sift flour, baking soda and salt, and set aside. Mix peanuts and 4 tbsp of sugar together in a small bowl and set aside. The peanuts should be chopped fairly fine.

With an electric mixer, beat together the butter and peanut butter, then add both sugars, and beat together until very light and fluffy. Add the egg and vanilla and continue to beat again, until the mixture is light and fluffy. Gradually add the dry ingredients and mix until just blended.

Use a teaspoon to measure out the cookies and form into a ball about 1½” or so in diameter, then roll in the peanut sugar mixture. Place on a lightly greased or parchment lined cookie sheet 2 or 3 inches apart. Using the tines of a fork dipped in water, flatten the cookies slightly crosswise, and then sprinkle the tops with a pinch of the peanut/sugar mixture.

Bake these cookies at 350°F for about 12 to 15 minutes or until just brown around the edges. It’s a good idea also to rotate the pan half way through baking. Remove from the oven but keep the cookies on the sheet for another minute or two before removing them.

NOTES: Some cookie sheets take longer than others and ovens also vary, so be careful not to overbake. When done though, the cookies should be crunchy and crisp all the way through with a great peanut taste.

If anyone is interested in my mom’s icebox cookie recipe that has been in my family since I was a little boy, I’ll send it again. Thanks to everyone here for all the good holiday recipes, and thanks Nancy, for putting it all together.
Jerry, from Upstate NY
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This is in response to Sandy in Iowa. I have used the sugar free cake mixes to make cookies. I use the yellow one and put in about a cup of peanut butter. They make good peanut butter cookies. Also have used yellow or chocolate cake mix and add SF chocolate chips. You can also add nuts. They are very good. I haven't used the SF frosting to make fudge. Would also like to know how that works.

Happy cookie baking,
Marilyn in snowy Ohio


This is for Sandy from Iowa, in the December 6, 2013 recipes. Please don't forget that CARBS are a big thing that has to be considered when looking at products too. Sometimes when you look at the sugar count and then look at the carb count there is a BIG difference. Carbs also turn to sugar! So please pay attention to both numbers. Last time I looked at the carb count on the sugar free cakes mixes, compared to the regular carb count on regular cake mixes, the price of the carb free is a lot more expensive.
Jo/Colorado


Christmas Cookie Rules

1. If you eat a Christmas Cookie, fresh out of the oven, it has no calories because everyone knows that the first cookie is the test and thus calorie free.

2. If you drink a diet soda after eating your second cookie, it also has no calories because the diet soda cancels out the cookie calories.

3. If a friend comes over while you are making your Christmas Cookies and needs to sample, you must sample with your friend. Because your friend's first cookie is calories free, rule #1, yours is also. It would be rude to let your friend sample alone and being the friend that you are, that makes your cookie calorie free.

4. Any cookie calories consumed while walking around will fall to your feet and eventually fall off as you move. This is due to gravity and the density of the caloric mass.

5. Any calories consumed during the frosting of the Christmas Cookies will be used up because it takes many calories to lick excess frosting from a knife without cutting your tongue.

6. Cookies colored red or green have very few calories. Red ones have 3 and Green ones have 5 - one calorie for each letter. Make more red ones!

7. If you eat cookies while watching " Miracle on 34th Street " these also have no calories because they are part of the entertainment package and not part of one's personal fuel.

8. As always, cookie pieces contain no calories because the process of breaking causes calorie leakage.

9. Any cookies consumed from someone else's plate has no calories since the calories rightfully belong to the other person and will cling to their plate. We all know how calories like to CLING!
And finally...

10. Any cookies consumed while feeling stressed has no calories because Cookies used for medicinal purposes NEVER have calories. It's a rule!

lol this means I can eat all the cookies I want.


Fire-Roasted Tomato Salsa
Makes about 1-1/2 cups

Ingredients:
1 to 2 fresh jalapeño chiles
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice
Salt

Directions:
1. Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.

2. Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve.
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Jicama Fries Recipes

1 jicama, peeled
1/2 cup fat (olive oil, coconut oil or bacon)
Sea Salt to taste

Heat oil in skillet and get it nice and hot (flick a little water on the oil and if it sizzles, it's ready).

Take the jicama and dice into small strips (like fries) and toss them in the skillet and cover.

Cook about 10 mins or until crispy.
Bill, Alb
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Ketchup Recipe

15oz can tomato sauce
6oz tomato paste
3 Tbl. apple cider vinegar
1 tsp. garlic powder
1/2 tsp. onion powder
Pinch of cloves
Double pinch of allspice

Combine all ingredients in small saucepan and heat on meduim to low heat for 10 min's, whisking frequently.

Let cool and transfer to glass jar (all the ones you have been saving) and refrigerate.
Bill, Alb
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