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October 30, 2013  | Everyday Recipes
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October 30, 2013  |  Messages and Recipes


This is a really good salad to serve during the holidays.

Cranberry Whipped Cream Salad

ingredients:
1 can (8-1/4 oz.) crushed pineapple
1 pkg. (3 oz.) raspberry flavored Jello
1 can (16 oz.) whole cranberry sauce
1 tsp. grated orange peel
1 can (11 oz.) mandarin oranges, drained
1 cup whipping cream, whipped
(can use frozen whipped topping, thawed)

directions:
Drain pineapple, reserving the juice. Add enough boiling water to pineapple juice to make 1 cup. Dissolve Jello in hot liquid. Stir in cranberry sauce and orange peel; chill until partially set. Fold in oranges and pineapple. Fold in whipped cream. Pour into 6 cup mold. Chill until set and unmold.
Makes 8 to 10 servings.
Judy (in Alaska)
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Everyone who tastes these, are sure to love them.

Caramel Bars

ingredients:
32 light caramels
5 tbsp. light cream
1 cup flour
3/4 cup brown sugar
1 cup quick-cooking oatmeal
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup melted butter
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

directions:
Melt caramels and cream in double boiler. Cool slightly. Combine flour, brown sugar, oatmeal, soda and salt. Add butter and stir until butter is absorbed and dough is crumbly. Press half of mixture into a ungreased 9 inch square baking pan. Bake at 350 for 10 minutes.

Sprinkle with chocolate chips and nuts. Cover with melted caramel mixture. Sprinkle remaining crumb mixture on top. Bake 15 to 20 minutes or until golden brown. Cool completely before cutting into squares.
Judy (in Alaska) 
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NancyLand Assistants
Pictures of Ditto and Little One |  October 2013
Ditto -2   Ditto1 
 Little One 2 Little One 1 

This is such a delicious sweet potato dish, and I don't think it's too early to start planning our Thanksgiving menus.

Sweet Potatoes With Brown Sugar & Apricot Sauce

Ingredients:
6 sweet potatoes, cooked, peeled & cut into 1 inch slices
1 cup brown sugar
1 cup apricot nectar
1/4 cup butter
2 tsp. grated lemon peel
1/4 tsp. cinnamon
Dash nutmeg
1/2 cup pecan bits

Directions:
Arrange sweet potato slices in a 9x13 inch baking dish. In medium saucepan, combine brown sugar, nectar, butter, lemon peel, cinnamon and nutmeg. Bring to a boil and boil gently for 2 minutes.

Pour over potatoes and sprinkle pecans on top. Bake for 30 minutes at 350, or until heated through and sauce is bubbly.
Serves 10.

NOTE: It said to turn potatoes occasionally while baking, but I don't do that, as don't want to disturb the nuts.
Judy (in Alaska)
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Angel Food Cake

ingredients:
3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)
1 cup whipping cream
3 packets Splenda
Frozen berries

directions:
Preheat oven to 300 degrees.
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, cream of tartar and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.

In each non-greased pan, carefully spoon ¼ of the batter, spreading about the edges. (If you only have 2 pans, you can refrigerate the batter for the next round.)
Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.

When ready to serve:
Arrange cooled cakes on plates.
In a bowl, whip heavy cream with two packets Splenda until still peaks form. Spoon cream into the center of each mini cake. Tuck fresh fruit in and on the cakes. Sprinkle one packet of Splenda along the top (optional).
Refrigerate leftovers.
Makes 4 mini cakes.

Nutritional information:
Calories: 218 Carbohydrates: 6 Fiber: 0 Net Carbohydrates: 6 Protein: 7.5 grams
Fat: 18 grams
Source: http://yourlighterside.com
Bill, Alb 
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Marzetti Kitchens 


 


Cranberry Relish

2 pkgs. fresh cranberries, wash thoroughly
1 lg. can crushed pineapple
4 oranges, chopped
2 c. walnuts, chopped
1 box golden raisins
2 c. sugar (may add more sugar if desired)

Mix all in large cooking pot. Cook and stir until all cranberries pop. Refrigerate. Will last for weeks.
Nancy Rogers 
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Does anyone have a recipe for Buckwheat Pancake starter and how to use it? I remember as a kid having starter on the counter and adding to it each day. I know it contains yeast, baking soda and molasses but can't remember how to make it or use it. Thanks. I really enjoy the recipes!
Jean
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Sue NC requested stuffing recipes in the 10/28 newsletter. This is a favorite for those in our family who do not object to having pecans in the dish. I have other recipes I will submit, depending on what other readers share.

Also, congratulations to Bill on his weight loss, as well to other readers who have lost weight! I am also glad Judy Alaska got her computer problems resolved. I look forward to more delicious recipes from both Bill and Judy.
Robbie IN

Deluxe Cornbread Stuffing

6 cups crumbled cornbread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon salt or to taste
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter or margarine
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1 3/4 to 2 1/4 cups chicken broth

In a large bowl, combine bread, pecans and seasonings; set aside.

In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.

Add butter to drippings; sauté apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.
Uncover and bake for 10 minutes.

Yields 10 to 12 servings (about 11 cups).
Robbie IN 
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Jose Ole' 


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Good morning Nancy and all Landers,
This is just a tip a friend gave me.
When biscuits or rolls in a tube are on sale for like a dollar each buy as many as you can afford. Take them home and spread a piece of parchment paper on a baking pan. Unroll the biscuits and lay them on the parchment paper. Pop in the freezer til frozen. Save the little thingy from the wrapper that tells how to bake them. When rolls are frozen put them in a zip loc bag and tape the directions to the bag. That way you will always have rolls on hand to pop in the oven when needed without spending a fortune. I love this idea so I always have rolls on hand when I need them and don't have to run to the store or make my own when time is short.
Dianne in Wisconsin  
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Frozen Cranberry Salad

3 cups cranberries, chopped in processor
1-1/2 cups sugar
8-1/2 ounce can pineapple, drained
1/2 cup chopped walnuts
8 ounce package cream cheese, softened
2 cups thawed Cool Whip

Mix cranberries, sugar, pineapple, and walnuts. Gradually add cream cheese until blended. Fold in Cool Whip. Pour into 1 1/2 quart bowl or lightly oiled 6 1/2 cup ring mold. Freeze until firm.

Makes 10 to 12 servings.
Nancy Rogers
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Can you give me some hints on how to grill. I have never done it and I have a new grill I would like to try.
Sheree


Cream of Crab Soup

ingredients:
1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk

directions:
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
bill, Alb. 
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Nancy Rogers


 



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