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September 4, 2013
| Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe
family. Recipes are made with ingredients found in most pantries.
September 4, 2013 | Messages and Recipes
Re: Roll the Can Ice Cream
You can do the same thing using two freezer zip lock bags and letting
the kids roll them around in their hands.
Does anyone have a German recipe for pork
hocks and sauerkraut and a
whipping cream cake .I just know someone out
there didn't misplace Mom's recipe as I did!!
Liz in Murillo
Bill in Alb sent in several recipes that looked so good and
sounded like they were really tasty. Instead of waiting for permission
to post the recipes I have included a link to the recipes. The muffin
and chicken recipe picture looked so yummy I could almost taste it.
Cheesy ‘N Beefy Mini Frittata Muffins
Makes 12 Muffins
Damn Fine Chicken
Microwave Cobbler in a Mug recipe
2 tablespoons any sugar
1 tablespoon butter, softened
2 tablespoons granular
Splenda or equivalent liquid Splenda
3 tablespoons almond
1/8 teaspoon vanilla
Spread the jam in the
bottom of a 6-ounce custard dish, or mug. In a small bowl, mix the
remaining ingredients with a fork until well blended. Spoon the batter
over the jam. Microwave on HIGH 1 minute or until the cake is done. Let
cool a few minutes and then invert onto a small plate. Sprinkle with a
little granular Splenda or other powdered sweetener, if you like. Serve
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Peanut Butter Fudge
This recipe makes 20 pieces at 2.5 net carbs each.
1/2 cup unsalted butter (see my comments above)
1/2 cup natural
2 ounces regular full fat cream cheese, softened
cup granular Splenda
2/3 cup whey protein powder, vanilla flavor,
which is 2 scoops
Melt the butter and peanut
butter together in the microwave on HIGH for 1-2 minutes; whisk well.
Whisk in the cream cheese until well blended and smooth. Whisk in the
Splenda then the whey protein powder and blend well. Line a 7 x 5"
baking dish with wax paper or nonstick foil. Spread the fudge mixture in
the pan and chill or freeze until set. Cut into 20 squares. Store in the
refrigerator or freeze.
Note: If you freeze them individually you
can that only one at a time to stop binge eating of them.
use natural peanut butter for everything you cook. Natural peanut butter
should have nothing but peanuts and salt on the ingredient list and
should have oil on the top. Natural peanut butter is readily available
at most major retailers.
Low Carb diets call for natural butter
No margarine's of blends of any kind for many reasons..
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The Search Box is Back
The past several days have been spent trying to speed up the loading
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Can not get anything on your email to
open, Nancy. I use AOL.
When a link doesn't open for
you put your cursor over the link and
right click. Choose the
Copy this Link.
Open your browser and click in the space
for the link.
click on the space.
Enter key and the site
should pull up on your browser.
Others with AOL in our recipe exchange
may have other suggestions on getting
the online recipes and the link to pull
up on the site.
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Nancy here 's a couple of fresh peach
recipes I thought our readers might
like. They are both very good.
Peach Pie recipe
1/3 c melted butter.
Self Rising Flour
1 c sugar
3 to 4 peaches,
peeled, and sliced
1- 9 inch unbaked
Combine the first 5
ingredients. Place the sliced peaches in
bottom of pie crust. Pour the mixture
over the peaches Bake at 350 degrees for
1 hour or until brown. (I put mine in
the middle of the oven)
Enjoy, Louise in AL
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Peaches and Cream Pie recipe
3 c fresh sliced peaches
1/3 c all purpose flour
1/2 c sour cream
1/8 tsp cinnamon
1/2 tsp almond
1- 9 inch unbaked pie crust
1/2 c sugar
c all purpose flour
1/4 c cold ,cubed
Preheat oven to 350.
Place the sliced peaches in bottom of
pie crust. In a small bowl combine
flour. sugar. cinnamon, and salt.
In another bowl beat the sour cream
.eggs and extract. Pour 1/2 of the dry
ingredients in the cream mixture. Mix
well. Add in the remaining dry
ingredients and mix well. Pour the
cream mixture over the peaches.
In another bowl sift the flour and the
sugar. Cut in the butter until it looks
like small peas. It will come together
if you pinch it with your fingers.
Sprinkle this over the top of the pie.
Put in the center of the oven and cook
for 1 hour. Cool before serving.
Enjoy, Louise in AL
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Nancy,I may not donate recipes too often
but love this newsletter. I have several
notebooks of recipes I have copied. I am
wondering if anyone knows if I can
freeze buttermilk if I do not use the
whole qt. I get it in???
the Prepared Pantry has powdered
buttermilk. You make what you need to
use. That way you don't waste any that
is leftover. I have used it with great
Wisconsin Buttermilk Powder
Nancy's Kitchen has a lot of recipes
that use buttermilk. You may want to
look at them as well.
Crispy Fish Sticks recipe
3( 1 oz.) slice French bread cubed
3 tbsp. mayo
2 tsp. water
grated lemon rind
1 tsp. lemon juice
1-1/2 lbs. grouper - 1" strips
vegetable cooking spray
knife in food processor. Add bread
cubes. Process 30 seconds or until
crumbs are fine. Sprinkle bread crumbs
on an ungreased baking sheet. Bake 350
degrees for 12 minutes or until browned.
Combine mayo and next 3 ingredients in a
shallow bowl. Stir well--Dip fish in
mayo next and dredge in bread crumbs.
Place fish on baking sheet coated with
cooking spray. Bake at 425 degrees for
22 to 25 minutes for until crispy.
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Quick French Toast recipe
4 (1oz) bread
vegetable cooking spray
cup skim milk
3/4 cup fat free egg
1 tbsp. sugar
dash of salt
tsp. cinnamon sugar
3 tbsp. maple
Cut each bread slice
diagonally into 4 triangles. In medium
size skillet coat with cooking spray.
Combine milk and 4 ingredients. Pour
over bread. Cook and cover over medium
heat 11 minutes or until set. Remove
from heat. Sprinkle with cinnamon sugar.
Cut into 3 wedges and drizzle 1 tbsp.
syrup over each wedge.
sugar: combine one part cinnamon to two
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Hi Nancy and All, I would like to
ask anyone out there for their best
recipe(s) for cheese or meat
stuffing for poblanos. One day at a
local produce store I was speaking
with an Hispanic employee and we
were talking about poblanos, the
fact that I wanted to learn how to
prepare them. He told me to stuff
them with a meat filling.
said to bake the poblano and remove
the skin. Cut in half and stuff with
meat salad; i.e., chicken
(shredded), shrimp (chopped), beef
(shredded), etc., salad).
bake the poblano, I understand you
set your oven to highest setting and
bake the poblano until it chars; put
in brown bag for 5 to 10 minutes for
Poblano to steam and allow skin to
slip off. Cut in half and remove
seeds; stuff with cheese stuffing or
favorite meat stuffing.
appreciate your recipe or any tips.
Betty in MS
Evening Nancy and All, Here is a
sure way to have
even if there might be a shortage in
your grocery store. Make your own
using pie (or sugar pumpkin, not the
jack-o'-lantern ones that have too
much water) pumpkins (and any
hard-skinned winter squash) that are
plentiful at farmers markets and
some supermarkets or produce stores.
The trick is to drain the puree to
remove excess moisture.
Once made the puree will
keep in the freezer for months.
1. Cut the squash in halves (or
quarters, depending on the size).
seeds. Arrange the
halves in one layer on a baking
sheet with a rim. Sprinkle with 2
tablespoons water; cover tightly
2. Bake the squash
in a 400°F oven until the pulp is
soft, or about 1 hour, depending on
the size. Scoop the flesh, when cool
enough to handle, into a bowl and
mash (or use a food processor) until
3. Line a large
colander with several layers of
cheesecloth. Add the puree. Place
the colander over a large bowl; put
both in the refrigerator for at
least an hour or two but preferably
overnight. The next day, pack the
puree into freezer containers. (The
puree can be stored for up to 4 days
in the refrigerator or months in the
freezer.) Or, to make measuring
easier, pack the puree into 1
3/4-cup containers - roughly the
size of 15-ounce cans of solid pack
Submitted by Betty in MS
For all you
onion fans out there. This is a
really good recipe that my family
Baked Onion Casserole recipe
6 large onions, sliced thin
1/3 c butter
Sauté onions and
butter until transparent.
Add 1/2 teaspoon salt, 1/2 teaspoon
pepper, 1/2 teaspoon sugar, 1
1/2 c white wine* and 1/2 c cream of
mushroom soup and cook 3 minutes.
Place in sprayed casserole dish and
top w/ 1/2 c grated Swiss cheese
Top with 1/2 c bread crumbs mixed
with 2 Tablespoons melted butter and
1/2 t paprika
Bake for about 20
minutes at 350 degrees.
can sub 1/2 chicken or veggie broth
for the white wine if so desired.
Lisa has been a
recipe contributing member for many
years. She always sends in her best
tried and tested recipes to the
group. I have tried many of her
recipes and have thought all were
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