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September 20, 2013
| Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe
family. Recipes are made with ingredients found in most pantries.
September 20. 2013 | Messages and Recipes
Crunchy Snicker doodle French Toast
cups of half and half
3 large eggs, beaten by hand
1 teaspoon ground cinnamon
1 teaspoon vanilla
cinnamon-sugar crispy cereal, such as Cinnamon Toast Crunch
slices French bread, 3/4-inch thick
Maple syrup, warmed in microwave
Crisco shortening to grease pan
In a shallow bowl, combine half and half, eggs,
sugar, cinnamon and vanilla. With fork, mix to blend well. Set aside.
Crush the 5 cups of cereal into crumbs (not fine, but small
pieces). Put the cereal into a gallon bag and roll it with a rolling
pin. Place crushed cereal into another shallow bowl. Using a fork, dip
bread slices one at a time, into the egg mixture (both sides) then into
the cereal crumbs (both sides). Place each slice in the prepared pan,
forming two rows down and across. Cover pan and freeze until firm, 2
hours or overnight. Heat oven to 425 degrees.
Remove pan from
freezer and place in oven uncovered. Bake 15-20 minutes or until golden
brown, turning each slice over once. Serve warm with warmed maple syrup.
Yield 6 servings.
In the 9/4 newsletter Liz Murillo requested recipes she remembers from
childhood. She may need to tweak these a little to get exactly what her
mom made, but they are a good starting point and are delicious. You can
use either canned or refrigerated sauerkraut, which ever you prefer. You
can also add salt and pepper to taste, but most feel that the sauerkraut
has enough salt in it that more is not needed.
Hocks & Sauerkraut
6 pork hocks
1 qt. sauerkraut
3/4 tsp. caraway seed
Wash hocks and place in a large saucepan. Cover with hot water and
simmer covered, until meat is nearly tender, about 2 hours. Pour off
most of the water; add sauerkraut and caraway seed; cook another half
hour. Serves 6.
Smoked Pork Hocks & Sauerkraut
4 smoked pork hocks (about 4 lbs.)
4 c. water
1/2 tsp. marjoram leaves
1 lb. sauerkraut, drained
1/2 tsp. celery seed
1 apple, cut into eighths
Place meat, water, onion and marjoram leaves in large kettle or Dutch
oven. Heat to boiling. Reduce heat; cover tightly and simmer 1 1/2
hours. Drain liquid from kettle, reserving 1 cup. Add reserved liquid,
sauerkraut and celery seed to meat in kettle. Cover; simmer 15 minutes.
Add apple; simmer 15 minutes longer.
No Bake Caramel Crispy Treats
Makes 32 bars
4 (2.05 oz) Milky Way Candy bars
3/4 c. butter or margarine,
3 c. Rice Krispies
1 c. milk chocolate chips
In a microwave, melt Milky Way bars and 1/2 c. butter,
stirring occasionally until smooth. Stir in Rice Krispies until well
blended. Press into a 9x11 inch cake pan. Melt chocolate chips and
remaining 1/4 c. butter in sauce pan (or in mw), stirring until smooth.
Remove from heat and spread over top of bars. Refrigerate for 1 hour or
until firm. Cut into squares.
Ok, I'll diet tomorrow . . . . . . .
Sliced Baked Potatoes
Preheat oven to 400 deg. Brush both sides of potato slices with butter.
Place them on a cookie sheet. Bake in preheated oven for 30 to 40
minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion and
continue baking until the cheese has melted. Serve with sour cream. I
have no quantities for the ingredients. Just use amount of potatoes you
need and eyeball amount of toppings.
Gay in L.I.
Bacon and Spinach Quiche
6 lg. eggs., beaten
1-1/2 c heavy cream
2 cups packed chopped fresh baby spinach
1 lb. bacon,
cooked ad crumbled
1 1/2 cups shredded Swiss cheese
1 (9 inch)
refrigerated pie crust, fitted to a 9 inch glass pie plate
Preheat oven to 375 deg. Combine eggs, cream, salt and
pepper in a food processor or blender. Layer the spinach, bacon and
cheese in the bottom of the pie crust, then pour the egg mixture on top.
Bake for 35 to 40 min. until the egg mixture is set. Cut into 8 wedges.
Gay in L.I.
In the 9/16 newsletter
TH requested Buckeye candy recipes. I have made these for years and they
are always a huge hit. They were our son's favorite treat when he was
serving in the middle east. We sent over 100 pounds of them in various
packages over his three tours. They freeze well. I have made them so
often that I no longer have to measure the confectioners sugar; I just
know when it is the right consistency. You can dip the entire ball in
the melted chocolate, if you prefer. There are tools you can buy for
dipping chocolate, but a heavy duty toothpick works just fine.
( 1 cup)softened butter or margarine - I use margarine
2 cups creamy
3 cups confectioners' sugar - I use 3 1/2 cups
Mix together using a large bowl and heavy spoon/spatula.
Roll into balls the size of a buckeye about 1 inch in diameter. Chill
for 2 hours or over night, so that they are easier to handle. Melt 1/4
cup paraffin (wax) and 2 cups semi sweet chocolate chips in double
boiler . Insert toothpick into the chilled candy and dip into chocolate.
Leave a small area near top without chocolate to represent a buckeye.
Place dipped candy on wax paper lined cookie sheets to allow the
chocolate to set up. You can place the cookie sheet in the freezer or
refrigerator for a few minutes to help with the process. Yields: 80 to
100 pieces of candy depending on how big you make them. Some people add
coconut or chopped nuts. You can also use crunchy peanut butter. I have
found it best to melt the paraffin first, then ad the chocolate.
A friend gave me this
recipe. She is the type that can mix anything together and it always
works. This works. Hope you think so too.
1 can cherry pie filling
1 (20 oz.) can chunk
1/2 package mini marshmallows
sliced in rounds
3/4 cup chopped pecans
1 cup sour cream
Mix ingredients in the order that they are listed.
Chill over night.
This is a most wonderful fall dessert
that will dazzle your family and friends.
Four Layer Pumpkin
1/2 cup butter, melted
1/2 cup chopped nuts
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 (8 oz.) container frozen whipped topping,
2 cups milk
2 pkgs. (4 serving size) vanilla instant
1 cup cooked pumpkin
2 tsp. cinnamon
(I also added
several generous dashes of pumpkin pie spice)
Combine melted butter, flour and nuts. Pat firmly into a 9x13 inch pan.
Bake at 350° for 15 minutes. Cool. Combine cream cheese, powdered sugar
and 1 cup of the whipped topping. Spread over crust. Beat together milk,
pudding mix, pumpkin and spices. Spread over cream cheese layer. Top
with remaining whipped topping. Chill well before serving.
Here's an easy breakfast
recipe, or lunch.
Spray a muffin/cupcake pan with
non stick spray. Fill with anything you want.
Ham & broccoli, chicken
& carrots, spinich w feta & tomatoes, steak & peppers &
onions...anything you have left over. Add all veggies RAW. they will
cook during the baking process.
Mix 1 egg with a splash of milk.
Beat and pour into each cup just below the rim. Top with shredded cheese
of your choice.
Bake at 425 deg. approx. 20 min. Let cool before
removing from pan These can be stored in your fridge for up to 4 days.
Warm them in the microwave and you're good to go.
Gay in L.I.
Maggie AZ requested recipes for her new mini
doughnut maker. I noticed on the Betty Crocker site that they have
several baked dough nut recipes that they say can be made in an electric
dough nut maker. There are reviews of many of the recipes, which could
help you decide if you wish to try them. I have also read that you can
use your favorite muffin recipes in the dough nut makers, although you
may need to add just a tablespoon or more of liquids, such as milk to
the recipes. The Betty Crocker site is www.bettycrocker.com Click on
recipes and type baked doughnuts in the search box.
Glazed Carrots, Chinese 5 spice.
3 cups carrots, chopped on the diagonal into
1/4 to 1/2 inch pieces
3/4 cup water
2 tablespoons light soy
2 tablespoons brown sugar
2 tablespoons butter
teaspoon Chinese 5 spice powder (available in the spice section of most
supermarkets or in Chinese/Asian markets)
chop the carrots. Combine the water, soy sauce and sugar and set aside.
Melt the butter in a frying pan over medium heat. Add the carrots. Add
the five-spice powder, stirring in with the carrots. Add the water, soy
sauce and sugar mixture. Bring to a boil.
Lower the heat, cover
and gently simmer the carrots until they are tender and pierce easily
with a fork (about 10 minutes).
Remove the lid. Turn the heat up
to high and cook the carrots, stirring occasionally, until the liquid is
burned off (5 to 7 minutes). Serve hot.
Cheddar Baked Chicken
1/2 cup almond flour *omit flour to make Induction friendly*
1 tsp garlic powder
1 egg, beaten
1 1/2 cups shredded
1 1/2 cups crushed pork rinds
3 boneless skinless
chicken breasts, I am going to use thighs,
oven to 350 degrees. Coat baking dish in oil of preference to make
non-stick. Mix the almond flour, pepper and garlic powder in a bowl (I
use a small plate to help with dredging chicken later). Set aside. Pour
beaten egg into another bowl, set aside. In a 3rd bowl/plate mix the
cheddar cheese and crushed pork rinds. Dredge chicken in flour mixture,
then dip in eggs, then dip in cheddar cheese/pork rinds mixture, making
sure to press coating down into chicken on all sides. Put in baking dish
and bake at 350 degrees for 30 minutes.
3 NET CARBS
other nutrition per serving: 527 cal; 34.66g fat; 51.33g
Does anyone have a recipe for Double
Chocolate Crisps, Kakor Chokladflarn, that you find in Ikea? My husband
would very grateful if I had the recipe instead of always buying them in
Thank you!!! MaggieB in AZ
2 tsp. margarine
(1oz) turkey ham
1 cup fat/free egg substitute
4 whole wheat english muffins
split and toasted
Melt 1 tsp. margarine in large skillet over medium heat.
Add turkey ham. Cook 1 minute on each side or until lightly browned.
Remove from skillet and keep warm. Melt remaining 1 tsp. margarine in
skillet over medium heat. Add egg substitute, cook 45 seconds until set.
Stirring occasionally. Place 1 cheese slice on 4 muffin halves. Place
egg substitute mixture over cheese. Toop with turkey ham and other
2 Egg Yolks, Whisk
1 Tbsp Lemon Juice
1/2 tsp Salt
Melt butter on HI 1 minute. Whisk
egg yolks and add lemon juice, salt and pepper. Add butter to mixture
and whisk while pouring. Cook 30 seconds on 70%. Whisk. Cook 30 seconds.
Honey Barbecue Meat Loaf
1 Dry Onion Soup Mix
1/2 cup Oats,
1/3 cup Barbecue Sauce, Honey, flavored
2 Tbsp Brown Sugar
1 Tbsp Worcestershire Sauce
Tbsp Mustard, Prepared
1/2 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Chili Powder
Ketchup, I Used BBQ Sauce
[Note: I made this with turkey and old
fashioned oats and it was great.]
In a large bowl, stir together
soup mix, egg, oats, barbecue sauce, onion, brown sugar, Worcestershire
sauce, mustard, garlic powder, salt, pepper and chili powder. Add beef
and mix well. Press into an ungreased 8" x 4" x2" loaf pan. Bake at 350°
for 1 hour. Top with ketchup. Take 5-10 minutes longer or until meat is
no longer pink and a meat thermometer reads 160°. Let stand 10 minutes
1-1/2 cups sifted cake flour
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup shortening
1 tsp vanilla
2/3 cup milk
cup brown sugar
4 tsp flour
2 TBSP water
4 TBSP butter melted
3/4 cups chopped pecans
sift together cake
flour, baking powder and salt. Cream shortening, sugar and vanilla. Beat
in egg thoroughly. Add flour mixture alternately with milk, beating just
just until smooth after each addition. Pour into well greased heat
resistance glass round cake dish. Bake in slow 325 degrees oven about
40. Cool slightly in dish.
Mix together brown sugar,
flour, water, melted butter and pecans. Carefully spread on top of
slightly cooled cake. Return to slow oven 325* and bake 10 minutes.
ENJOY!! Judy in Montana
This recipe is
very very old. My grandmother would make it for special luncheons.
10 lbs boneless chuck roast
1 can beef consomme
6 large onions
pinch of thyme
4 bay leaves
5 cloves of garlic halved
salt and pepper to taste
4 ounces sherry
or madeira wine
1 package gelatin to each pint of liquid
Rub meat with salt and pepper and brown in a little fat
(I use olive oil). Place meat in a large pot.
Add water and
consomme to cover (less liquid if using pressure cooker). Add onions,
thyme, bay leaves,garlic, salt and pepper. Simmer 5-7 hours or until
meat is tender. Remove meat, strain stock. Add sherry -madeira to stock.
Bring to a boil and remove from fire.
To stock add gelatin
already softened in a small bowl of water. Place meat into a large mold,
such as a vegetable crisper pan from refrigerator or other large pan.
Pour hot stock and gelatin over meat. Skim off any grease that rises to
the top. Refrigerate until congealed 2-3 hours.
unmolding set pan 2 or 3 minutes in warm water. place on lettuce lined
platter and garnish with tomato wedges, any color bell pepper rings,
ENJOY! Judy in Montana
4 large squares of heavy duty aluminum foil
lamb shoulder ( or could be beef or pork)
2 bell peppers any color
2 tomatoes halved
1 onion quartered
1 medium eggplant
1 potato quartered
salt- pepper to taste
Place in center of each square of foil
1 piece of lamb,1/2
tomato, 1/2 pepper, 1/4 onion, 1/4 eggplant. 1/4 potato, salt and
pepper. Fold each square into a compact unit. Place in roasting pan side
by side. Bake in 350* oven 2 1/2-3 hours. Do NOT turn packages and do
NOT use water. To serve leave in individual packages.
Hi Nancy, Well,
summer is almost over, time to start planning for winter holidays. Our
stores have started carrying Pillsbury's Key Lime Cake Mix & also the
Key Lime Icing, it is very good.
I made the 2 ingredient fudge
with 1 pkg. white Nestle Morsels, and a tub of the Key Lime Icing, it is
different and good, plan on giving it mixed with the 2 ingredient Lemon
and maybe Cherry icing. Think this might be good at Christmas to have 3
kinds of fruit type fudge.
Hope your furry roommates are doing
4 to 6 servings
1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and
deveined, tails on
4 cloves garlic, minced
2 large zucchini,
2 large ears of corn, kernels removed
3/4 cup red grape
tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes,
sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Juice of 1 lemon
Rice or pasta, for serving, optional
Melt the butter with the olive oil in a large skillet over a
medium-high heat. Add the shrimp and garlic, then saute until the shrimp
are opaque, about 3 minutes. Remove the shrimp to a plate.
Increase the heat to high, then throw in the zucchini. Stir it around
for about 45 seconds, then scoot the zucchini to the edges of the pan.
Throw in the corn and cook it for a minute, then push it to the edges of
the pan. Throw in the grape tomatoes, stir them around for a minute,
then sprinkle on some salt and pepper to taste.
Then throw the
shrimp back in. Stir everything around for about 45 seconds, or until
it's all combined and hot. Then pour it onto a big platter.
Sprinkle on the fresh basil and some Parmesan shavings then ... this is
the best part ... squeeze the lemon all over the top. This adds a
wonderful, indescribable freshness.
You can serve this with rice,
with pasta or it's just perfect on its own.
Sara in FL
Chinese Pepper Steak
1-1 1/2 lbs. round steak 1 tomato-chipped
1 clove garlic-minced 2
red or grenn peppers-strips
1/2 tsp salt & 1/4 tsp. pepper 3 tbsp.
1/4 cup soy sauce 3 tbs. water
1 tbsp. hoisin sauce 4
1 tsp. sugar cooked rice
Slice into strips. Combine steak, garlic, salt and pepper, soy sauce,
hoisin sauce and sugar in slow cooker. Cover and cook on low about 4
Hrs. Turn control to high. Add tomato and bell peppers, dissolve
cornstarch in water in small bowl. Stir in steak mixture cover and cook
on high 15 to 20 minutes until thickened. Sprinkle with onions.
Serve over rice.
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