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September 27, 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 27. 2013  |  Messages and Recipes


This may be similar to the recipe that RJ lost. There are many versions of this recipe. You can use salsa instead of the tomatoes, add a can of drained black or chili beans, green chilies and/or a drained can of Mexi corn. You can also use sour cream instead of the cream cheese. Precise measurements are not needed and you can adjust the ingredients to your family's preferences. I have also used ground turkey or cooked chopped chicken instead of the ground beef, as we have family members who will not eat beef.
Robbie IN

Mexican Lasagna recipe
Serves 8

ingredients:

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 pkg. dry Taco Seasoning mix
10 oz. can Rotel Diced Tomatoes with Green Chiles
8 oz. pkg. light cream cheese, softened to room temperature
8 flour or corn tortillas
16 ounce pkg. shredded cheddar cheese or Mexican blend

directions:

Brown ground beef and drain well. Add onion, bell pepper and taco seasoning mix; simmer on medium heat for 10 minutes, then add the Rotel tomatoes. Spray 9x13" baking dish with cooking spray. Line the bottom of the baking dish with tortillas, spread cream cheese atop these. Cover with a layer of half the meat mixture, then layer on half of the cheddar cheese. Spread cream cheese on both sides of remaining tortillas, layer on top of the cheddar cheese. Top with remaining meat mixture and the rest of the cheddar cheese. Bake at 350° for about 30 minutes or until bubbly.
Robbie IN

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Gail requested peach smoothie recipes in the 9/16 newsletter. Here are two recipes she may enjoy. Be creative and try different mixtures of fruit and yogurt, as well as spices.
Robbie IN

Peach Smoothie recipe
Makes 2 servings

ingredients:

1 Cup fresh or thawed frozen peaches
1 cup yogurt-plain, vanilla, or other flavor
1 cup milk
1 tablespoon honey

1/2 teaspoon vanilla extract or other flavor - optional

Dash of cinnamon - optional

directions:

Combine all ingredients in container of electric blender. Process until smooth. Can substitute part of the peaches with other fruit, such as banana ,raspberries, pears, etc.
Robbie IN

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strawberry salad
Frosted Strawberry Salad

This is an absolutely delicious gelatin salad. It makes a great, cool summer salad and a perfect salad for the holidays. It’s made with strawberries, pineapple, bananas, and cream cheese. No wonder it’s good.

For the base layer:

1 8-ounce can crushed pineapple
2 cups apple juice
3 cups sliced fresh strawberries (about 1 1/2 pounds before trimming and slicing)
1 banana, sliced
3/4 cup pecan pieces
2 3-ounce packages strawberry flavored gelatin
1 8-ounce package cream cheese
2 tablespoons light mayonnaise
2 cups whipped topping such as Dream Whip®

Drain the pineapple and reserve the juice. Set the drained pineapple aside.
In a saucepan, bring the apple juice mixture to a boil. Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.
Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.
Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture. Pour into an 8 x 13 pan. Chill until the top sets, about 20 minutes.
For the top layer:

reserved pineapple juice plus water to make one cup
1 packet unflavored gelatin
1 cup miniature marshmallows
1 cup whipped topping such as Dream Whip

Bring the juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are dissolved. Set aside to cool until tepid but not set.
Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.
Dennis, the Prepared Pantry   

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Peach Almond Yogurt Smoothie recipe

ingredients:

1 Tablespoon blanched almonds
1 frozen banana
2/3 cup fresh or frozen peaches or apricots
1/3 cup plain yogurt
1 1/2 cups apple juice
1/8 teaspoon almond extract

directions:

Blend until smooth.
Robbie IN

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I think this is the recipe that RJ is talking about. I have been making it for over 30 years.

Mexican Casserole
Makes 4 servings

ingredients:

1 lb, hamburger
1 small jar taco sauce (mild or hot - your preference)
1 small can chopped green chilies
1 can cream of mushroom soup (guess you could use cream of chicken)
milk as needed for thinning
corn tortillas
1 can Ranch Style Beans
grated cheddar cheese

instructions:

Brown hamburger, drain, add taco sauce, chilies, cream of mushroom soup. Add a little milk to thin. Start layering in a casserole dish corn tortillas, meat mixture, beans for several layers. Top with cheddar cheese. Bake in oven until hot and bubbly and cheese is melted. Don't remember exact temperature but that is not critical. I would probably say 350 - 375 degrees.
Janis in Texas

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Request:
Hello Nancy and readers, my FIL has to limit potassium intake. I’ve been cooking for him, especially desserts as he doesn’t make them himself. I’ve tried a recipe for pineapple cookies, but it was just so-so, and apple desserts. If you have some that are tried and true I’d love to have them. Thank you.
Betty in ME


Spaghetti Bread recipe

ingredients:

cooking spray
1/2 tsp. cornmeal
1 (16oz) pkg prepared pizza dough
1 1/2 cups cooked spaghetti
1/4 cup spaghetti sauce
6 cooked meatballs- chopped
1/2 cup shredded mozzarella cheese
2 tbsp. butter--melted
1/2 tsp. garlic powder

instructions:

Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray and sprinkle lightly with cornmeal. Roll pizza dough on floured surface into 9 x 12 inch rectangle. Mix spaghetti with sauce in a bowl until pasta coated. Spread spaghetti and sauce down center of the dough rectangle leaving about 1" at the top and bottom uncovered.

Spread meatballs in a line down the center. Spread mozzarella cheese over spaghetti and meatballs. Roll the dough over the filling starting at a long edge. Pinch ends and seam tightly closed. Transfer roll to prepared baking sheet. Bake in preheated oven until crust is browned and filling hot 20 to 25 minutes. Brush roll with melted butter and sprinkle garlic powder.
Serve warm or cold.
Francine

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Corn and Pasta Salad with Homemade Ranch Dressing recipe

ingredients:

4 ozs. gemelli pasta
1 small garlic clove
kosher salt and grnd black pepper
1/3 cup reduced fat sour cream
1/3 cup buttermilk
2 tsps. cider vinegar
1 scallion, minced
2 small ears fresh corn
8 ozs. grape tomatoes-mixed heirloom, halved
1/4 small red onion, finely sliced-lengthwise
4 cups lettuce
2 slices bacon, cooked until crisp in micro and crumbled

instructions:

Cook past in boiling water according to package, drain and run under cold water to cool. Meanwhile, finely chop garlic clove on cutting board: sprinkle with salt. Using the blade of chef's knife, press down onto garlic, smashing it to make a paste. Add garlic paste to large bowl with sour cream, buttermilk, cider vinegar, and scallion. season with salt and pepper. Whisk the dressing until smooth and reserve.

Cut kernels from the corn(breaking sheets of kernels into about 2 inch pieces, if desired.) Add the corn, tomatoes, onion and lettuce in a bowl with dressing. gently toss to coat. Sprinkle with bacon.
Francine

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Nancy, thought your readers might enjoy this easy party dish, especially good for non-meat-eating guests. I served this at a recent get-together and it disappeared pretty darn quick. Btw, "Vegas Dining Flashes" readers won't see this until Oct 3.

Deviled Egg Pate recipe

ingredients:

8 hard cooked eggs, coarsely chopped
8 oz tub chive & onion cream cheese
2 T cold butter, coarsely chopped
3-4 {depending on size} green onions, thick sliced, including most of green tops
3 T yellow mustard
2 rounded T mayo
1 T ranch dressing
2 T dillweed
scant 1 t celery salt
1 t freshly ground pepper, or to taste

instructions:

Combine all ingredients in a food processor at high speed for about 20 seconds. Scrape down sides and taste for seasoning. Continue processing until velvety smooth, scraping sides as necessary. Spread in a shallow pan or on a platter, cover with foil and chill thoroughly {if the foil will touch the mixture, first treat it with non-stick spray}.

I like to garnish the pate with alternating diagonal stripes of chopped black olives and additional dillweed. I also provide both a butter knife and a flat serving utensil so folks can either spread it on bread or crackers or enjoy it directly on the plate.

Barbara in Las Vegas
VDF Recipe Collection     

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Coconut Flour Tortillas
(Gluten Free) (app 6 net Carbs)
Servings: 1 tortilla

ingredients:

1 Tbls coconut flour
1/16 tsp baking powder
2 egg whites (or, 3 TBL egg whites)
2 Tbls water or coconut milk*

directions:

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear.

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of a well greased pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, and carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Notes:
Fill with cream, berries, enchilada filling - anything you like. These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!
bill, Alb.

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Baked Parmesan Tilapia recipe

ingredients:

1 1/2 lbs of fresh Tilapia filets ( any mild white fish)
1/4 C mayonnaise blended, with 1 Tbls heavy cream
1 C grated fresh Parmesan cheese (Chunk, or grated.)
2 Tbls Coconut flour
2 sprigs fresh Parsley (or 2 tsp dry) or Thyme
Garlic powder, onion powder, black pepper, cayenne pepper to taste

directions:

Preheat oven to 400 degrees.
Use a food processor. Pulse chunked Parmesan, until it has the consistency of grated. Add the coconut flour, parsley and other seasonings and processed again until they are fine, and completely combined.

Line a baking sheet with parchment, and coat with non-stick cooking spray. Dredge the fish lightly in the mayo mixture and then press into the cheese crumbs, arrange on baking sheet.

Bake for about 15 minutes, or until the fish is firm, flaky, and the coating is beginning to brown.
bill, Alb

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Simple Roasted Brussels Sprouts recipe
Simply cut each sprout in half and remove the tough and bitter stem end. Toss in a healthy oil (I used walnut oil this time), arrange in baking dish. Season as desired with salt, pepper, garlic and onion powder, or anything your heart desires.

Roast at 400 degrees for about 15 minutes.
Bill, Alb


This is to die for!

Red Velvet Poke Cake recipe

ingredients:

1 box Red Velvet cake mix
ingredients needed to make cake,(eggs, oil & water)
2 (3.4 oz.) boxes instant cheesecake flavored pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
10 Oreo cookies, crushed (optional)

instructions:

[Note: I used mini chocolate chips on the top as the Oreo's seemed like overkill to me. Just personal preference.]
Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.

In a medium bowl, whisk together pudding mix with 4 cups of milk. Whisk until all the lumps are gone. Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon,
gently push pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours). (If you have anything hanging out in your fridge that is stinky, be sure to cover your cake first). Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer. If you haven't done so already, crush your Oreo cookies.

I just place mine in a zip loc bag and crush them with a rolling pin. Spread crushed Oreos onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the cookie bits are crunchy when you serve it. This cake needs to be kept refrigerated.
The Country Cook
Denise in the Villages, FL

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