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October 11, 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 11,  2013  |  Messages and Recipes


Just got this recipe from my friend Tom, and he swears by it. Now I've gotta try it myself. Sherry

Cookie Salad recipe

ingredients:

1 pkg of fudge striped cookies
1 carton of cool whip (12 oz)
2 pkgs of instant vanilla pudding
2 cups of buttermilk
1 can of fruit cocktail
1 can of mandarin oranges

Whisk pudding and buttermilk until smooth. Fold in cool whip until well mixed and add fruit (be sure to thoroughly drain the canned fruit before adding). Crush up 3/4s of the pkg of fudge striped cookies and add to salad (just before serving). Use remaining cookies to decorate the top.
Refrigerate before serving and enjoy!
Sherry
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Just a note to say that I made Barbara in Maryland's Chocolate Chip Peanut Butter Cookies, but that I made it in a pizza pan as one big cookie pizza. Needs to bake approx. 15 min., but turned out beautifully. My husband said it's the best cookie he's ever eaten. Needless to say I will make this cookie again and again. Thanks, Barbara, for the fabulous recipe. I didn't have the chunky peanut butter, but had dry roasted peanuts nd just chopped up a few for the amount of peanut butter I had.
I just love easily done recipes and this fills the bill.
Barb in OKC


Marshmallow Mummies for Halloween

1 (36 x 1-inch) roll fruit snack, halved lengthwise
2 marshmallow ghosts or spooky cats

Press fruit snack flat. Wrap 1 strip around each marshmallow ghost or cat, like bandages, llowing eyes to peek through.

Lollipop or wooden stick can be inserted into bottom of mummy, if desired. Store in airtight container.
Makes 2.
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Even More Halloween Recipes


Costumes4less.com 


 


Pumpkin Fritters Recipe
How to Make Pumpkin Fritters


Pumpkin Fritters
We’ve been making these pumpkin fritters for a long time. They are wonderful for supper on a chilly fall evening served alongside a soup or a salad. We serve them hot, drizzled with maple. The corn in these fritters complements the pumpkin well.

If you would like to receive recipes like this weekly, subscribe to our free recipe newsletter or download one of our recipe e-books. All recipes are professionally tested.

Pumpkin Fritter Recipe

You deep fry these pumpkin fritters just as you would French fries. The fritter batter mixes together quickly so this is a quick dish to put together for those evenings when you just don’t have a lot of time. It’s also very economical.

ingredients

2 1/2 cups all-purpose flour
1/2 tablespoon salt
1 tablespoons baking powder
1/2 teaspoon nutmeg

1 cup milk
2 large eggs
3 cups grated, raw pumpkin
1 cup frozen or drained canned corn kernels

directions:

Mix the flour, salt, baking powder, and nutmeg together in a large bowl. Add the milk and eggs and stir until mixed. Add the pumpkin and corn kernels.

In a deep fryer or heavy pan, heat enough vegetable oil for deep frying. The oil should be very hot, 375 degrees.

Drop three or four large spoonfuls of batter into the hot oil. Let them cook for three or four minutes, turning once, or until they just start to brown. Remove them to dry on paper towels. Serve immediately drizzled with maple syrup.
Dennis, the Prepared Pantry    
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Hot Chicken Sandwiches
In the 10/4 newsletter Sharon IO asked for hot chicken sandwiched recipes. these have both been great hits with our family and were submitted to the newsletter over the past six years. Both were shared by MIMI ^..^.
Robbie IN

Chicken and Cheese Subs

12 oz Tyson grilled strips-thawed (I have used the regular and Southwestern style)
1 envelope dry Parmesan Italian dressing mix*
fresh ground black pepper to taste
1 c fresh mushrooms-sliced
1 jar roasted red pepper-drain and sliced
1/2 c sliced red onion
1/4 c olive oil
4 sandwich rolls-split and toasted
4 slices mozzarella cheese

Put chicken in a bowl and sprinkle with dressing and pepper. Sauté mushrooms, pepper and onion in oil for 3 minutes. Add chicken and sauté 5-7 minutes. Meanwhile, toast rolls and add mayo, mustard or any desired condiments. Spoon chicken mix over bottoms of rolls and top with cheese. Broil 4 minutes or until cheese melts-top and eat warm with Portabello Fries.
**If you can't find the dressing, you can substitute my own version:

1 envelope Good Season's Italian dressing mix, 1/4 tsp garlic powder, and 1/4 c Parmesan mixed together
Mimi ^..^

Buffalo Bleu Grills

1 lb French Bread
1/4 c soft butter
1/2 c Bleu cheese dressing
2 c rotisserie chicken-shredded
1 c fine celery
1/4 c wing sauce-more if you wished
8 slices American cheese

Heat an inside grill. Cut 16-1/2" slices from loaf and butter one side of each. Put on a baking sheet butter side down and put 2 t dressing on the opposite side. Put 1/3 c chicken on bread and top with cheese. Tip the other half butter side up and put on grill with butter down. Butter the other end and turn when golden to brown on both sides.
MIMI ^..^
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Today I have been working on our message board.
http://whatscookin.proboards.com/
Click Here to View

If you see a category that is not included on the board please let me know so it can be added. Recently the format of the board was updated. I have not had time to update my information until today.

If you haven't been by recently you may want to check it out again. Many of you are members but haven't logged in for a long time. It uses your email address instead of your username to login. If you don't know your password and don't have the same address you used to have just sign in a new member. For some reason verification emails are not sent to AOL. Those AOL members may want to sign up for a yahoo address or a gmail address so you can get verified.

I rearranged some of the topics on the page today. If it hasn't had much activity in the last year it was moved to the bottom of the page. All other topics should be alphabetical. There are more than 30,000 recipes on the board.

Most areas require one to be a member to post on the board. It is a free board and we would love your posts. Chis NM and Marilynn maintain the board. If there is a tacky post that is offensive to any person, group, company, state or country it will be removed. When you post a recipe you may include your food related site below your name. Promoting sites, groups, and activities, and products will not be allowed. It is to be a food related site. I have included a prayer group, a section for our troops, and a section for Ditto and Siggy (cats and dogs) tips, suggestions and such.
http://whatscookin.proboards.com/
Click Here to View
Nancy Rogers


In the 10/2 newsletter GeeBee British Columbia requested smooth chili recipes. This is a very popular recipe in our region. Depending on the number you are serving, you may want to make several levels of heat in your chili and have them in different serving dishes with appropriate labels. There are so many great chili recipes and everyone has an opinion as to how spicy hot it should be, what type of meat to use and what type, if any beans should be used. Good Luck with your gathering and let us know if you need additional recipes. I also hope you share some of your favorite recipes.
Robbie IN

Cincinnati Chili

2 tbsp oil
2 1/2 pounds ground beef
1 quart cold water
2 large onions, diced
1 (6-ounce) can tomato paste
1 1/2 tbsp vinegar
1 clove garlic, crushed
2 tbsp chili powder
1 1/2 tbsp unsweetened cocoa
5 bay leaves
2 tsp cinnamon
2 tsp cayenne pepper
1 tsp allspice
1 tsp Lea & Perrin Worcestershire sauce
Salt & pepper to taste

In a heavy gauge pot, heat oil; add beef and sauté until brown. Add water and onions and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving. In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:
1. Plain
2. Two Way: Spaghetti and Chili
3. Three Way: Chili, Spaghetti, and Cheddar Cheese
4. Four Way: Chili, Spaghetti, Cheddar Cheese, and Onions
5. Five Way: Chili, Spaghetti, Cheddar Cheese, Onions, and Kidney Beans
Yield: 6 to 8 servings
Robbie IN
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This is for bj in lv: I have been making this pumpkin loaf for years and everyone loves it. It is so moist, I hardly ever butter my slice. I was at a bridal shower and begged for the recipe. Luckily, the lady gave it to me.

Pumpkin Loaf recipe

14 oz. can pumpkin (not pumpkin pie)
1/2 cup water
2 cups white sugar
3 cups all-purpose flour
1/2 cup vegetable oil
3 slightly beaten eggs
1/2 tsp. baking powder
1-1/2 tsp. baking soda
1-1/4 tsp. salt
1 tsp. cinnamon

In a large bowl, blend pumpkin and water. Continue adding ingredients one at a time and mix well after each addition. Divide batter between 2 greased loaf pans. Bake @ 350° for one hour + (until toothpick comes out clean). Invert pans to loosen loaves and cool on wire racks. Freezes well.
Joanne in Winnipeg, Canada
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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


 



 


Halloween Recipes 


Genie, in Wednesday's newsletter, you said you made several recipes that you liked. I tried to see if I had them copied, but couldn't find the crumb topped gingerbread or the apple cake with the sauce on top. Were these the actual names of the recipes? Were they recipes from Judy in Alaska, like the other ones. These recipes sound so good that I don't want to miss out on them.
Thanks. Sandy in Iowa


Orange Recipes


Easy Apple Kielbasa Crock Pot Dish

ingredients

2 apples-cored and sliced in 1/4" slices
1 med. size head of cabbage--sliced into small wedges
2 med. potatoes, peeled and sliced into 1/4" slices\
2 large links kielbasa--sliced into 1/2" pieces
1 cup water
1 tsp. sugar
1/2 tsp/ olive oil
salt and pepper to taste

Layer ingredients in crock pot starting with cabbage wedges, kielbasa, apples, then
potatoes. Whisk together water, sugar, olive oil, salt and pepper. Pour over layers into crock pot. Cook in slow cooker on low for 6 hours. Can also add sliced onion. may use sugar substitute. Serve.
Francine
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PA Dutch Sauerkraut Casserole

1 lb. sauerkraut
1 c. sugar
6 slices bacon
1 tsp. black pepper

Mix sauerkraut, pepper and sugar together in 1 1/2 quart dish. Cut bacon slices in 1 inch pieces and mix slightly with sauerkraut. Bake at 325 degrees for 2 1/4 hours.
Marilynn
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Bisquick Main Dish Recipes


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