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September 11, 2013  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



New features:  Search Recipes on NancysKitchen

September 11, 2013  |  Messages and Recipes


Vanilla Ice Cream Recipe
Light Vanilla Ice Box Ice Cream Recipe

light vanilla ice cream recipe. If you make ice cream with heavy whipping cream, it will be rich. (Some would argue that is what makes ice cream so great.) For those who asked for a lighter version, we went to work to reduce the amount of cream and sugar.

This is the lighter version of our Vanilla Ice Box ice Cream Recipe. It substitutes skim milk for one-third of the cream and uses Splenda instead of sugar. If you would rather not use Splenda, stick with sugar.

Small ice crystals make ice cream smooth and luxuriant. The fat in the cream keeps ice crystals small as does the entrained air from beating. By reducing the cream in this recipe, both the fat and the entrained air is reduced. We used a double-freezing
technique to make this light and smooth without all the cream. The double-freezing technique may not be necessary but we felt that it made a little nicer ice cream.

Since the vanilla is providing the flavor, use a good quality vanilla extract.

ingredients:

1/4 cup Splenda
1 pinch salt
1 tablespoon corn syrup
1/4 cup water
1-1/3 cups heavy whipping cream
2/3 cup skim milk
1/2 cup sweetened condensed milk
1 1/2 tablespoon vanilla extract

instructions:

1. Mix the Splenda, salt, corn syrup, and water in a microwave safe bowl until the Splenda and salt are dissolved. Heat it in the microwave until it simmers, stirring once. Place the bowl of sugar syrup in the refrigerator or freezer until well cooled.
2. Beat the whipping cream with an electric mixer until soft peaks form.
3. Fold in the milk, sweetened condensed milk, vanilla extract, and sugar syrup.
4. Pour it into a pan or baking dish and freeze.
5. When nearly frozen, remove the ice cream from the freezer, spoon it into a large bowl, and beat with electric beater. Put the ice cream back into the pan and continue freezing.

Baker’s Note: Rapidly freezing your ice cream improves the texture. Since your freezer is colder than the freezing compartment of your refrigerator, you’ll make better ice cream in
the freezer.
Source: Dennis, the Prepared Pantry  

Click Here to Print this Light Ice Cream Recipe

More Ice Cream Recipes
Creamy Orange Ice Box Ice Cream Recipe
Chocolate Ice Box Ice Cream Recipe
Mountain Blueberry Ice Box Ice Cream
Huckleberry Ice Box Ice Cream


Hi Nancy,
This is my sister-in-law’s recipe and I made it last night and we always love it.

Sesame Chicken Recipe

ingredients: 

4-5 chicken breast halves
Enough milk to cover breasts in a large bowl
Add enough soy sauce to color the milk a light tan
Soak several hours or overnight in the refrigerator

instructions:

Crush one sleeve of Ritz crackers and add 2-3 Tablespoons of sesame seeds. Drain milk from chicken breasts and roll in cracker crumbs and place in a single layer on a cookie sheet lined with foil sprayed with vegetable oil or lined with non-stick
foil.
Melt 1 stick of margarine or butter and drizzle over the chicken.
Bake at 350 F. degrees for approx. one hour. You want the chicken to be crispy and thoroughly cooked.

I wish I had more definitive amounts for the milk and soy sauce but it really depends on how many chicken breasts you are preparing. It is easy to cut this recipe up or down.
Love your newsletter.
Mary Ann R

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Ground Turkey Stuffed Peppers Recipe
4 Servings

ingredients:

1/2 lb ground turkey
1/2 lb ground beef
2 eggs
1/2 cup uncooked rice
1 onion, diced
1 Tbsp Worcestershire sauce
2 Tbsp dried parsley
1 tsp black pepper
1 Tsp minced garlic
4 bell peppers
1 (8oz) can tomato soup
1 (8oz) can tomato sauce
1 (8oz) diced tomatoes
1 heaping tbsp sugar
1/4 cup grated parmesan cheese

instructions:

[Note: I used 1 tbsp fresh parsley]
Cook rice then knead it together with remaining filling ingredients-turkey, beef, eggs, onion, Worcestershire, parsley, pepper, garlic.

Cut tops off peppers and fill each one. Place in your slow cooker or a large stove-top pot.

Mix together sauce ingredients-soup, sauce,
tomatoes, sugar. Top each stuffed pepper with sauce and pour remaining sauce all around the stuffed peppers. Cook on medium/low for about an hour. Top with grated parmesan cheese and a little parsley for looks and serve warm.
Foodista.com
Denise in the Villages, FL

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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. 
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Pecan Praline Cake With Butter Sauce Recipe

I did a sheet cake and poured the sauce over the cake before I went to the social.
Everyone loved it.

ingredients:

For the Cake
1 (15 0z) box Butter Pecan Cake Mix
1 (16 0z) tub Coconut Pecan Frosting
4 eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans

For the Sauce
1 (14 oz.) can sweetened condensed milk
2 Tbsp butter
1/2 cup chopped pecans (optional)

instructions:

Preheat oven to 350°F.

Spray a 9x13 baking dish with nonstick cooking spray. In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans. Don't forget to add the tub of coconut pecan frosting. That goes into the cake batter too! Mix well, then stir in 1/2 cup chopped pecans. Pour batter into greased baking dish. Bake for about 40 minutes.

As with most baked goods, oven times vary but cake should spring back to the touch and be golden brown. If you insert a toothpick into the middle it should come out clean.

For the sauce:
In a small pot over medium heat, melt 2 tbsp. butter. Pour in can of sweetened condensed milk with the melted butter and stir. Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans. Stir again then take off heat.
Then spoon this deliciously yummy sauce over individual slices of cake.

Cook's Note: You can also make this in a bundt pan. Bake for about 50 minutes.
www.thecountrycook.net
Denise in the Villages, FL

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Homemade Ice Cream Recipes on Nancy's Kitchen


Microwave Pancake in a Mug Recipe
1 Serving

ingredients: 

4 Tbsp flour
1/4 t Baking Powder
1 Egg
2 Tbsp Milk
1 Tbsp Oil
Pinch of Salt
4 Tbsp Maple Syrup
3 Tbsp for the batter + 1 Tbsp for the finished pancake
Non-stick Cooking Spray*

instructions:

[Note: I used 1/2 whole wheat & 1/2 white and Prepared Pantry's coconut caramel syrup.

It had the diner pancake texture but with the look of a French soufflé.]
Spray your mug with with a non-stick cooking spray. Combine all of the ingredients in a
bowl, mix well and pour them into your mug. Microwave for 90 seconds or so, depending on the strength of your microwave. Enjoy!
J'aime Dinner Table [Lyon Edition]
Denise in the Villages, FL 

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Shell Casserole Recipe

ingredients:

1 lb. ground beef
1-1/4 cup hot water
1 small onion-chopped
2 tsps beef bouillon granules
1 tsp. salt
2 tbsp. red wine
1/4 tsp. garlic powder
6 oz. lg pasta shells
1 tsp. Worcestershire
1 (2oz.) can-sliced mushrooms
1/4 cup all purpose flour 1 cup sour cream

instructions:

In skillet, cook ground beef and onion until red color disappears. Drain beef in slow cooker. Stir in salt, garlic powder, Worcestershire. sauce, and flour. Add water, bouillon and wine. Cover and cook on low 2 to 3 hours. Cook pasta, add mushrooms and sour cream to slow cooker. Stir to mix ingredients. Turn to high. Cover and cook on high 10 to 15 minutes.
Francine

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Caramel and Candy Popcorn Handbook


Apple Pie Bites Recipe

ingredients:

1 tube crescent rolls
place a slice of fresh apple on triangle piece of dough. Sprinkle cinnamon, sugar, etc. you
want.

instructions:

Roll up bake at 350 degrees for 15 minutes.
sooooooo easy!!
ENJOY!!!
Judy in Montana

I just got this from a friend and it is from her friend Tami-Hoffman Simmons

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Entertainment.com 


Bread Mixes and More


This tangy chicken recipe calls for breast halves, but I have also used cut up chicken parts, as hubby likes thighs and I like the drumsticks,
so that way we are both happy!

Honolulu Chicken Recipe

ingredients: 

4 skinless chicken breast halves
1/4 cup flour
1/2 tsp. salt
pepper, to taste
cooking oil
1 cup peach preserves, or jam
1/2 cup barbecue sauce (I use Sweet Baby Ray's)
1/2 cup diced onion
2 tbsp. soy sauce
1 large green pepper, cut in strips (optional)
1 (6 oz.) can sliced water chestnuts, drained and rinsed (optional)

instructions:

Combine flour, salt and pepper. Dredge chicken in the mixture and fry in a little cooking oil till browned. Remove chicken and drain off drippings. Return chicken to pan. Combine preserves, barbecue sauce, onion and soy sauce, mixing well. Pour over chicken; bring to a boil. Cover and simmer for 40 minutes, stirring occasionally. Add green pepper strips and water chestnuts, if desired and continue to cook for 15 more minutes. Serve over hot cooked rice.
Judy (in Alaska)

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Zucchini Guide and Cookbook from Dennis at the Prepared Pantry. Click Here


This is a very good quick bread and one I am asked to make often, as is impossible to stop eating it! It is best to make it the day before slicing it.

Banana Macadamia Nut Bread Recipe

ingredients:

2 cups flour
3/4 cup sugar
1/2 cup butter, softened
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. grated orange peel
2 eggs
1 tsp. vanilla
1 cup mashed ripe bananas
1/4 cup fresh orange juice
1 cup flaked coconut
3/4 cup coarsely chopped macadamia nuts

instructions:

In large mixer bowl combine flour, sugar, butter, eggs, soda, salt, orange peel and vanilla, and beat at low speed, scraping bowl often, until well mixed, about 2 minutes. Add bananas and orange juice and continue beating for 1 minute. By hand stir in coconut and nuts. Spread into greased 9x5 inch loaf pan, or 3 greased 3x3 inch mini loaf pans. Bake large loaf for 1 hour, or till tests done and small loaves about 30 to 35 minutes at 350°. Cool 10 minutes before removing from pan.

NOTE: The recipe also suggested using walnuts in place of the macadamias, but we prefer it with the macadamia nuts.
Judy (in Alaska)

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As the fall season nears, I start to crave a wonderful piece of spicy gingerbread, and this recipe is a favorite. It makes a smaller cake, which is just perfect for hubby and I. Leftover pieces of the cake, can be warmed up later in the microwave for a snack.

Glorified Gingerbread recipe

ingredients: 

2 cups flour
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 cup shortening
1 egg
2 tbsp. molasses
1 cup sour milk (I use buttermilk)
1/2 tsp. baking soda
1-1/2 tsp. baking powder

instructions:

Mix together in bowl, the flour, sugar and spices. Cut in shortening with pastry blender until mixture is a crumb-like consistency. Take out 1/2 cup of the mixture and set aside for the topping. Beat together, the egg, molasses and 3/4 cup milk. Add to the first mixture. Combine soda, baking powder and remaining 1/4 cup milk. Stir together quickly and add to the other ingredients. Pour into well buttered 8 inch square baking pan. Sprinkle top with the 1/2 cup reserved crumb mixture. Bake at 50° for 40 minutes, or until tests done with a inserted toothpick in the middle. Best served warm with real whipped cream.
Judy (in Alaska)

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