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October 21, 2013
| Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe
family. Recipes are made with ingredients found in most pantries.
October 21, 2013 | Messages and Recipes
Key Lime Popcorn
1 teaspoon lime flavoring (optional)
1 tablespoons fresh lime
2 tablespoons fresh lime peel
1 tablespoon green colored
1/4 teaspoon salt, optional
1/3 cup graham
crackers, coarsely chopped
4 tablespoons popcorn
4 tablespoons granulated sugar
Measure and mix the lime
juice, lime peel, sugar, flavoring, salt and graham crackers in a small
bowl. Have this mixture ready next to popper. Have bowl ready to put
Put oil, popcorn and sugar into the popper. Fasten
the lid securely and hold hot pad with left hand over steam vent while
stirring with the right hand. Use high heat. Popping should start in
about 2 minutes. Remove from heat when popping almost stops. Quickly
open lid and pour mixture over hot popcorn; then close lid and continue
stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping
bottom of pan with hot pad to remove all the popcorn and syrup. Finish
stirring with large spoon. Cool and store in airtight container.
Cinnamon Apple Popcorn
2 c. dried apples, chopped
10 c. popped popcorn
4 tbsp. butter, melted
1 tsp. cinnamon
2 tbsp. brown sugar
1/4 tsp. vanilla extract
oven to 250 degrees. Place apples in a large shallow baking pan. Bake 20
minutes. Remove pan from oven and stir in popcorn and nuts. In a small
bowl, combine remaining ingredients. Drizzle butter mixture over popcorn
mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes.
Pour onto waxed paper to cool. Store in airtight container.
2 cups sugar
1 cup light corn syrup
2/3 cup butter
packages unsweetened Kool-Aid
1 teaspoon baking soda
In a medium saucepan, combine sugar, corn syrup
and butter. Cook over medium heat until mixture reaches a rolling boil;
boil 3 minutes. Stir in baking soda and Kool-Aid. Pour over popcorn.
Bake at 225 degrees F for 45 minutes, stirring every 10 minutes. Remove
from the oven and break up immediately. If you're quick the popcorn can
be pressed into decorative molds.
3 quarts popcorn
2 cups corn chips
1/4 cup butter
teaspoon Mexican seasoning
3/4 cup taco cheese, shredded
oven to 300 degrees F. Spread popcorn and corn chips in a shallow baking
pan lined with foil. Melt butter in small pan. Stir in Mexican
seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese
and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at
Honey Pecan Popcorn
3 quarts popped popcorn (no kernels)
2 cups pecan halves
1/2 cup butter or margarine
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Combine popcorn and nuts in large
heat-proof bowl; set aside. Combine butter, honey and vanilla in small
saucepan. Cook over medium heat until
butter melts. Pour honey
mixture over popcorn mixture. Stir until combined. Divide mixture and
place on 2 baking sheets. Bake 15 minutes, stirring every 5 minutes,
light golden brown.
2/3 cup unpopped popcorn
1/3 cup butter
finely grated cheddar cheese
Salt and pepper to taste
popcorn. Melt the butter. Grind some pepper into the butter. Stir. Layer
the cheese into the popcorn. Pour the butter mixture on top, and salt.
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I really do miss getting the newsletter 6 days of the week as before, as
sometimes there is more than a day, or two between them, and it just
seems like something is missing out of my day when I don't receive it. I
had hoped there would be an abundance of recipes coming in, now that it
is approaching the holidays, and would be more than enough to compile a
newsletter more often.
This is a favorite recipe using squash,
which we really like so much.
2 lb. Hubbard squash, cut
into 1 inch chunks
1/4 cup butter
1/4 cup honey
1 tsp. salt
1 tbsp. grated orange rind
Place squash in
buttered shallow baking dish. Melt butter, add honey, salt and orange
rind. Pour over squash. Cover tightly and bake at 375 for 25 minutes,
and then bake uncovered for about 20 minutes longer, or until tender and
Judy (in Alaska)
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Hi: Just wanted to thank everyone that
sent me chili recipes – our dance Friday night was a
great success – made two kinds so they had a choice – what a great bunch
of people to get information from – Keeps my days from getting boring –
when I have nothing to do, which isn’t often, I head for Nancy’s Kitchen
and do some reading – always great information.
Thanks again. Geebee
from Okanagan Canada
Hi Nancy and Nancylanders,
My neighbor shared some of her recipes
today and though I haven't made this, it is one of their favorites. Hope
you will like it as well.
Apple Spice Cake
3 Granny Smith apples
(about 1-1/2 lb), halved and cut into 1/2" thick wedges
apples (about 1 lb), halved and cut into 1/2" thick wedges
fresh lemon juice
3 cups all-purpose flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1-1/8 tsp. cinnamon
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
tsp. vanilla extract
1. Heat oven to
350º. Coat a 9 x 13 in. baking pan with cooking spray. Line with
parchment, leaving an overhang on two sides.
2. In a large bowl, toss
the apples with lemon juice. In a medium bowl, whisk together the flour,
baking soda, salt and 1 tsp. cinnamon.
3. In a large bowl, whisk
together the eggs, sugar, oil, orange juice and vanilla. Add the flour
mixture and whisk together just until combined. Add half the apples and
mix to combine. Spread into the prepared pan.
4. Arrange the
remaining apples on top. Sprinkle with the remaining cinnamon and bake
until a wooden pick inserted in the center comes out clean, 55 to 60
minutes. Let cool for 15 minutes in the pan, then, using the overhangs,
transfer cake to a wire rack to cool completely; dust with
JoAnn in PA
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Wanted: a Low Carb ice cream recipe.
I need an ice cream fix quick, before I bury my head in a box of Hot Tin
Board (over 30,000 recipes) - Click Here
ask "Lauren" if she will go ahead and submit Eli Zadar's health bread
recipe that she mentioned in your October 18 newsletter. Several of us
would like to read it and possibly make it to enjoy.
Sue in TN
In N/L of 10/18/13 Lauren mentioned that she had the
recipe for Eli Zabor’s health bread. She was responding to
Susan/Superior, WI. I also would like to have that recipe if she would
please post it. Thanks Nancy for all you do for us. Ditamac MI/FL
Lauren, would you please post the recipe for the Eli Zabar's Health
Bread. I'm sure a lot of us would be interested. Grandma O
Could you please send the recipe for Eli Zabar's health bread in so that
Nancy can include it in the next newsletter?
Thanks. Nancy Z-R from S
Good morning Nancy and all Landers,
I went to one of our local eatery
for lunch yesterday and had the most wonderful soup. It's called
Taco Soup and is so easy.
If anyone would like the recipe let me know. Another tip I found out
from the owner - they buy nuts in the giant economy size and chop them
up in food processor - put in BIG glass or plastic container and store
in freezer for further use. Nuts have a lot of oil in them so storing
them in the freezer makes them last a long time and you can take out
however many you need. I myself go to the dollar store and stock up on
aluminum 8 inch and pie pans so when I have leftovers or get in a
quantity cooking mood I can fill the pans and freeze them for later use.
I also buy large plastic jugs for the nuts and pasta I store.
I'm eating this now, Nancy. Delish!
Pumpkin Pie Oatmeal
1/2 cup skim milk
1/2 cup water
1/3 cup Oatmeal
2 Tbsp light brown sugar
2-1/2 Tbsp canned pumpkin
1/4 tsp pumpkin
1 Tbsp half and half
Note: You could use pumpkin pie
filling if that is all you have, you would just have to decrease the
pumpkin pie spice.
In a small saucepan bring the milk and water
to a boil. Add the oats and reduce the heat to a simmer. Cook oats for 5
minutes, stirring occasionally. Remove from heat and allow to sit for 1
minute. Stir in the brown sugar, pumpkin and pumpkin pie spice. Pour
into a bowl and top with half and half and pecans.
Denise in the Villages, FL
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1/2 cup Panko bread crumbs,
(Sub. 1/2 coconut flour, and 1/2 Pecan flour for low carb)
(~1/2 cup) grated Parmesan
1/4 tsp kosher salt
1/4 tsp freshly
2 large eggs, lightly beaten
4 (6-ounce) tilapia
2 tbsp canola oil
8 lemon wedges
Combine first 4 ingredients in a shallow dish; place eggs in another
shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in
egg; dredge in panko mixture.
Heat 1 tablespoon oil in a large
nonstick skillet over medium heat. Add half of fillets to pan; cook 2 to
3 minutes on each side or until fish flakes easily when tested with a
fork. Wipe pan with paper towels. Repeat procedure with remaining oil
and fillets. Serve with lemon wedges.
Serving Size: 1 fillet and
2 lemon wedges.
Calories 305; FAT 13.6g (sat 3.5g, mono 6.5g, poly
2.9g); Protein 39.5g; Carb 5.6g; Fiber 0g; Chol 133mg; IRON 1.3mg;
Sodium 386mg; Calc 123mg
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