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October 2, 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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October 2,  2013  |  Messages and Recipes


Hi Nancy and Nancylanders:
Have been doing a lot of reading over the years but finally need help – looking for a chili recipe that goes down smooth and kicks in after a while – made it once and won an award but lost my recipe can anybody help me – having a square dance chili night mid October so any recipe fitting what I need would help me. Thanks and keep the good tips and recipes coming in.
GeeBee from British Columbia


Ham and Egg Pie
Serves 6.

ingredients:

4 large eggs, beaten
1/4 teaspoon pepper
1/4 teaspoon baking powder
1/2 cup milk
2 cups cooked ham, cubed
1 cup grated Cheddar cheese
One 9-inch pie shell, unbaked

directions:

Beat the eggs slightly. Add remaining ingredients, and mix well. Pour into unbaked shell. Bake at 450 degrees for 35 minutes or until inserted knife comes out clean.

This is an excellent way to use any ham leftovers and is delicious hot or cold.

Source: River Road Recipes II: a Second Helping Cookbook
Recipe by Mrs. Stephen Glagola. Page 121.
Wyndal, MS

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Thanks to Robbie, Janis and Pat for their recipes for the Mexican Casserole, or Lasagna, that I had requested. They all sound very good and I will probably give them all a try. I knew I could count on Nancy's friends out there to come to my rescue. I really appreciate it.
RJ Michigan


Butternut squash are readily available in our area and I enjoy them immensely. Acorn squash can also be stuffed in this manner. I have used turkey sausage in this recipe with great success. Mushrooms, celery or other vegetables and spices can easily be added to this dish.
Robbie IN

Sausage Stuffed Butternut Squash

ingredients:

1 medium sized Butternut Squash
1/2 lb. sausage meat (remove casings if applicable)
1/2 medium sized onion, chopped
1 large clove garlic, chopped

1/2 large apple (golden delicious or other), grated
1/2 small red bell pepper, chopped (or jarred roasted red pepper)
2 tbsp butter or olive oil
1 tbsp maple syrup
1/2 c medium sharp cheddar cheese, grated
1 tablespoon basil - optional (optional)

directions:

Preheat oven to 375°F.

Cut squash in half length-wise, remove seeds, place cut side down in baking dish with small amount of water and cook for approx. 40 minutes or until soft to touch.

Meanwhile, put sausage in medium skillet with onion and garlic. Cook over medium heat, breaking up sausage as it cooks. When about half done, add apple. Continue cooking until sausage is cooked through. Remove to large bowl. When squash is done cooking, remove from dish, cut side up. Drain remaining water from dish and wipe it dry.

Scoop out flesh, leaving about 1/4" on skins (keep skins intact), and add flesh to sausage mixture in bowl. To this add red pepper, butter, syrup, cheese and basil. Fold the squash flesh in with the sausage mixture and other ingredients until everything is well incorporated then spoon back into the squash skins. Lightly oil baking dish and put filled squash skins in dish, bake for 15 minutes.

If desired, put under broiler briefly when done to lightly brown tops. Enjoy!
Robbie IN

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This is so good and delicious with any meal. It’s so good that it could almost be considered a dessert!

Sweet Potato Casserole

ingredients:

Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

Sweet Potato Mixture
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/3 cup butter, melted (1/3 cup)

directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Jane Ann in Alabama

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If you like pecan pie, you will love these muffins. I use regular muffin tins and it usually makes around 10.

Pecan Pie Muffins recipe
Makes 24 muffins

ingredients:

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour

1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract

directions:

Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened.

Spoon batter evenly into lightly greased miniature muffin pans, filling three-fourths full. I use cupcake liners and spray them. Bake at 425° for 8 to 10 minutes. These are better, I think, when cooled.
Jane Ann in Alabama

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My Daddy’s Onion Bread recipe

ingredients:

1 loaf of French bread
1 medium onion, chopped
1 stick of oleo or butter, softened
Parsley
Poppy seed
Mustard-good old French’s yellow mustard

directions:

Split the loaf diagonally and place on baking sheet. In a bowl with your hands mix together onion, butter, and parsley. Smear on top of cut loaves of bread. Next slather the tops of the bread with mustard. Now don’t cheat and do this sparingly. Finish with a healthy sprinkle of poppy seed across the top of the loaves. Finally cut diagonally the half loaves to make individual pieces but don’t cut all the way through. Leave them attached. Bake in oven on 350º for about 10-15 minutes. You want everything to marry and get semi crusty. Oh, sooo good with steak.

Comment: When I was a little girl, my Daddy, who was a great cook, would fix this when he grilled steaks. To this day, I do not like mustard, but it is so delicious on this bread. My family has been making this for at least 60 years and still think of my daddy, Dr. Frutiger, when we eat it.
Jane Ann in Alabama

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Thank you to Robbie IN for the information and websites on low or no salt cooking.
Betty in ME


Here is my recipe for Pumpkin Pecan Bread. I have made this for years for the bake sale the kids at our church have every year for the "pumpkin patch" to raise money for missions. I have made as many as 30 loaves and everyone of them has sold. I know it makes 3 loaves but it freezes easily and it also makes a great gift to share.

Pumpkin Pecan Bread

ingredients:

3-1/2 cups self-rising flour
1-1/2 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
2 cups canned pumpkin
1 cup oil
4 eggs
2/3 cup water
1 cup chopped nuts

directions:

Preheat oven to 350 degrees. Oil and flour three 8x4 inch loaf pans. Sift together flour, cinnamon and nutmeg. Add sugar and mix well. Add oil, eggs, water and pumpkin all at once. Mix well, then add nuts. Pour into pans, filling each half full. Bake for 30 minutes or until toothpick stuck in middle comes out clean.
AbbyNM

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This may be the recipe Marilyn Oh requested in the 9/25 newsletter. Some people add coconut or nuts.
Robbie IN
Makes about 20 cookies

Pumpkin Oatmeal Cookies No Bake
Makes about 20 cookies

ingredients:

3/4 cups quick oats
1/2 cups oat flour * You can make your own.
1/4 teaspoon baking soda
1/4 cup sugar or brown sugar
1/4 teaspoon cinnamon
Pinch of pumpkin pie spice
1/3 cup canned pumpkin
2 - 2 1/2 Tablespoons milk
1 Tablespoon canola or vegetable oil
1/2 teaspoon vanilla extract

directions:

*You may make your own oat flour by blending oats in a food processor until they become powder. Measure the flour after blending for the recipe.

Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine, and form into balls or cookies. Or put in the fridge to firm up a little before forming cookies.
Robbie IN

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Nancy Rogers



 



Crockette Tapioca Pudding recipe
Makes 2 Servings

directions:

Combine in the Crockette 2 cups of whole milk, 1/3 cup sugar, 1/4 cup small pearl tapioca, and 1 egg, beaten.

Whisk about till top is bubbly and let cook 3 hours, stirring occasionally. My crockette has only one temperature.

Lifting the lid towards the end of cooking will help thicken as will the refrigeration process to cool the. A spoon should coat well when stirring at the end.

Flavored extracts can be added near the cooking end as well as stir- ins such as drained crushed pineapple, diced peaches, raisins, nuts. Chocolate milk can be used but still needs to be full fat version.
Nana in SE Ohio

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No Bake Tuna Noodle Casserole

ingredients:

8 ozs. dried wagon wheels, macaroni
medium shells
1/4 - 1/2 cup milk
1 (6 1/2 oz) cont light semi soft cheese
with cucumber and dill or garlic and herb
1 (12-1/4 oz) can solid white tuna
drained broken into chunks
salt and pepper

directions:

Cook pasta. Drain and return to pan. To the pasta add 1/2 cup milk and the cheese. Cook and stir over medium heat until cheese is melted and pasta coated, adding additional milk as needed to make creamy consistency. Gently fold in tuna: heat through. Season to taste with salt and pepper.
Francine

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Slow Cooker Teriyaki Steaks recipe

ingredients:

2 - 2 1/2 lb. chuck steak
1/4 cup soy sauce
1 (20oz) can pineapple chunks
1/4 cup reserve juice
1 tsp. gingerroot
1 tbsp. sugar
2 tbsp. vegetable oil
2 cloves garlic-crushed
3 tbsp. cornstarch
3 tbsp. water
cooked rice

directions:

Cut meat 1/8" slices and place in cooker. In small bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar, oil and garlic. Pour sauce mixture over meat. Cover and cook on low 6-7 hrs. Turn control to high stir in pineapple. Combine cornstarch and water in small bowl. Add to cooker stirring until slightly thickened. Serve over rice.
Francine

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Cherry Tomato Salad with Orange, Cucumber and Feta

ingredients

3 oranges-peeled and segmented
20 cherry tomatoes
1 cucumber-diced
1 cup feta cheese crumbled
30 basil leaves
4 tbsp. extra virgin olive oil
salt

directions:

Place orange segments, tomatoes, cucumber and feta in a bow. Mix well. Add basil, olive oil and salt. Mix well again. Serve
Francine

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Apple Pie Biscuits recipe

ingredients:

1 can Jumbo-sized biscuits
1 can apple pie filling
Cinnamon or apple pie spice
1 cup confectioner's sugar
1-1 1/2 tbsp milk

directions:

Bake the biscuits as directed on the can. Let cool.

Create a "basket" in the center of each biscuit by pressing your finger down into the center. Gently press the inside dough into the bottom of the biscuit, reinforcing it so that the filling does not leak through the bottom.

Fill each biscuit with pie filling and lightly dust with cinnamon or apple pie spice.

To serve, place on a plate and drizzle with glaze. (see below)

For the Glaze:
In a bowl, mix confectioner's sugar and 1 tablespoon of milk. Stir until smooth. Add more milk, a few drops at a time, until desired consistency.

You can drizzle the icing with a spoon or use the following method:

Fill a sandwich bag with confectioner's sugar icing, seal the bag and push the icing into one corner of the bag. Using scissors, slightly snip off this corner of the bag. Drizzle the icing liberally across the top of each biscuit.

Serve immediately.

Cherry Variation: If your sweet tooth calls for cherry (or peach for that matter!) simply substitute the desired pie filling for the apple.
Sherry

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Hi there, this question is for Denise who submitted the recipe for the Pumpkin Pie Cake in the Sept. 30, newsletter. In the ingredients, it lists the pumpkin, the sugar, and then again, 2 Tsp. of sugar. Is this correct, or should it be a different ingredient? I thought maybe cinnamon, to go with the other spices in the recipe, but wanted to make sure. I think this is one recipe I'll be making for this Thanksgiving, and want to get it right.
Marsha, Los Angeles, CA


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