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September 13, 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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September 13, 2013  |  Messages and Recipes


I don’t remember where I got this recipe but they are truly delicious. To me, they are better cooled with the scrumptious pecan pie-like topping.
Jane Ann in Alabama

Pecan-Pie Muffins
Makes 9-10 muffins

ingredients: 

Nonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted

instructions:

Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.

Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 15-20 minutes depending on your oven. Don’t over bake.

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2 Minute Microwave Mug Omelet
1 Servings

ingredients: 

1 large egg
2 Tbsp milk (1/2 egg shell)
salt and black pepper to taste
cooking spray

Add-ins
raw onions diced
green peppers (I used defrosted frozen diced green bell peppers)
finely diced jalapeno
shredded cheese (cheddar etc..)
crumbled cooked sausage
diced cooked ham
cooked crumbled bacon

instructions:

[Note: I put it in for a minute at a time, then whisk. I add cheese at the end]
In a bowl beat one egg, a splash of milk, salt and pepper well. Then add the add-ins of your choice and mix well. Spray a microwave safe mug with cooking spray then pour in the omelet mixture. Top with some extra shredded cheese and put in the microwave for 2-3 minutes (depending on your microwave wattage). I put it in for 2- 1/2 minutes. Serve hot.
Denise in the Villages, FL

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Key to Online Recipes
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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


 



2-Minute French Toast In A Cup
1 Servings

ingredients:

1 to 1-1/2 slices Bread, Any Kind
1 Egg
3 Tbsp Milk
Cinnamon, Sprinkle
Vanilla, 1 Drop
Syrup

instructions:

[Note: I used 2 slices of whole wheat bread and you can use any kind of bread.]
Cube your bread. Butter the inside of your cup. I used a large one.

Place the bread in the cup. Smoosh it down a bit but don't compact it so much because you need the liquid to be able to work it's way in. Now in a separate cup or ramekin do the following: Crack an egg into it, add 3 tablespoons of milk, and sprinkle cinnamon. If you like your French toast really sweet or vanilla-y, add a single drop of vanilla extract.

Mix it all together with a fork. Pour the mixture into your cup. Smoosh it a little and give it a minute to soak down into the bread.

Now stick your cup in the microwave. Start with one minute, then add ten seconds at a time until it's cooked to your liking (no runny egg). You can stir halfway through. Add syrup. You have to have syrup or whip cream.
Denise in the Villages

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How to Store Onions
Buying and Storing Onions

If you are like us, you use a lot of onions in your cooking. We usually buy large white storage onions, Sweet Vidalia Onions, and occasionally, little green onions. They work fine, but there is more to onions than just that.

A little research tells us that onions can be classified into two groups: sweet spring and summer onions and storage onions. The sweet spring and summer onions usually come from the warmer states: Vidalia onions from Georgia, Maui Sweet from Hawaii, and Walla Walla from Washington. They don’t store well but they are mild and sweet with a high sugar content, best suited for baking or eating raw.

Storage onions are grown in northern states, harvested in late summer, and cured before they are shipped. You can tell them by their dry crackling skins and pungent flavor.

Which should you buy? Whatever you like. We like the mild sweet onions for baking. The more pungent storage onions are great in stews and main dishes. The longer that you cook an onion, the milder it becomes. So for long cooking casseroles, the pungent storage onions make sense.

There is a great deal of variance in the taste of onions even of the same variety. Onions differ in taste depending on soil and growing conditions. So experiment around and find the onions that you like.

Choose onions that are firm with no soft spots. They should smell mild and the skin around the neck should be narrow and tight. Avoid onions with green areas or dark areas as they may taste unpleasant.

We typically buy large onions. They are more efficient than peeling smaller onions. If we don’t use the entire onion, the remainder can be stored for a few days wrapped in plastic and refrigerated but they will last longer in a plastic or glass container where a little air circulates around the onion and the onion is given a chance to breathe.

Keep uncut onions in a cool area away from light. Don’t pack them too tightly; they need air to circulate around them. And keep them dry; onions will absorb moisture.

Dry storage onions will keep for three or four weeks in good conditions. Sweet summer onions will keep for a week to ten days in good conditions. You can extend the storage life of sweet onions a few days by storing them in the refrigerator. Uncut, dry storage onions should not be refrigerated. High humidity, light, or lack of air circulation all reduce storage times. If they start to sprout, use them immediately.
Dennis, the Prepared Pantry
http://www.preparedpantry.com
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Homemade Ice Cream Recipes on Nancy's Kitchen


Enchilada Breakfast SPAM Casserole recipe

ingredients:

1 12-ounce can Spam cut into cubes
1/2 cup chopped green bell pepper
1/2 cup chopped onion
8 fajita-size flour tortillas
1 jar CHICHI’S® Diced Green Chilies, or your favorite brand
4 large eggs
1 1/2 cups shredded Cheddar cheese, divided
1 chopped tomato
2 cups whipping cream

instructions:

In center of each tortilla, place about 1/4 cup Spam cubes, 1 tablespoon onion, 1 tablespoon bell pepper, 1 tablespoon tomato and 1 tablespoon cheese; roll up tightly.
In greased 13 x 9-inch baking dish, place tortilla rolls seam-side-down.

In bowl, beat together eggs, cream and chilies; pour over enchiladas. Cover; refrigerate overnight.
Heat oven to 350°F.

Bake casserole 40 to 50 minutes or until egg mixture is set.
Sprinkle with remaining 1 cup cheese. Bake 5 minutes longer or until cheese is melted.
Serve with picante sauce.
bill, Alb.

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Caramel and Candy Popcorn Handbook


Overnight Chocolate Coffee Chia Breakfast Pudding recipe
Serves: 2-4

ingredients: 

1/2 cup brewed coffee (chilled)
1/2 cup full fat canned coconut milk
1 heaping tablespoon almond butter (or other nut or seed butter)
1 teaspoon vanilla extract
2 tablespoons sugar free maple syrup
1 tablespoon unsweetened cocoa powder
1/4 cup chia seeds

instructions:

Blend brewed coffee, coconut milk, almond butter, vanilla extract, maple syrup, and cocoa powder in a blender.

Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.

Place in refrigerator overnight or for at least 3+ hours.
Eat up. Breakfast is served.
Bill, Alb

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Bread Mixes and More


I'm wondering if other WebTV users are having the same problem I am?

I've tried several times unsuccessfully to subscribe to the newsletter with a different e-mail address, because the WebTV service is closing for good on September 30th. In order for me to continue to receive the newsletter, and to send in recipe contributions, I need to receive it at a different address on my computer. I would appreciate any suggestions how to make this transition successfully as soon as possible, so I won't be taken off the mailing list for good at the end of this month.
Judy (in Alaska)

Comment
Try signing up as a new user at a new email address and it should work.
Nancy Rogers


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


Nancy I am posting a recipe that I really enjoy. This is one I had in rehab and really liked it.

Baked Zucchini Sticks recipe

ingredients: 

1 large zucchini, cut into sticks
1 tablespoon salt
1 egg
1 cup Panko bread crumbs
1/4 cup Parmesan cheese, grated
2 tablespoons Italian seasoning

instructions:

Place the zucchini sticks onto a colander that is sitting your sink. Sprinkle the sticks with the salt and allow to sweet for 1 hour. After on hour, wrap them in a paper towel or clean dish cloth and give hem a gentle squeeze to get any last bit of moisture out.

Preheat oven to 375º. Line a baking sheet with a silpat or parchment paper. (If you have a wire rack that fits into your baking sheet use that, this is my preferred method as it doesn't require turning the sticks halfway through cooking.)

In a small dish beat the egg. Combine he bread crumbs, cheese and seasoning in a sallow dish.

One at a time dip a zucchini stick into the beaten egg and then coat with the bread crumbs mixture. Place the zucchini stick onto the baking sheet and continue until finished. Bake for 20 minutes, turning the zucchini sticks halfway through if you are not using a wire rack. Serve this with heat sauce.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and comfortable.
Susie Indy

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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