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April 3, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



March Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)


Boiled Egg Recipes and Easter Egg Safety


Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.


Deviled Eggs with Ranch Dressing Recipe

1-1/2 doz. cooked eggs
1/4 tsp. black pepper
1/2 tsp. onion salt
1/2 tsp. garlic powder
1-1/2-2 c. mayonnaise
1-1/2 tbsp. Ranch dressing
1/2 tsp. mustard
3 tbsp. real bacon bits
4 tbsp. grated Cheddar cheese
Pinch of dill weed
Paprika

Cut eggs in half. Put yolks in bowl and mash with potato masher. Add all other ingredients except paprika and mix well; then fill eggs with yolk mixture. Sprinkle with paprika.

Egg Gravy on Toast
My husband used to ask for frequently, my gravy eggs. This is simply hard boiled eggs cut up in a white gravy and served over toast broken into pieces. I used to make 4-6 cups of white sauce (1 Tablespoon of flour mixed with melted butter per cup of milk) and a dozen hard boiled eggs. I would cut the eggs up and add to the gravy when it was thickened--salt and pepper to taste. My family craved this and it helped stretch my food dollars.
Lynn in Las Vegas
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Easter Egg Safety
Use these tips for Easter egg safety.

Keep fresh eggs refrigerated until it’s time to cook them.

Wash your hands thoroughly before handling eggs at every step of the process: cooking, cooling, dyeing and hiding. Egg shells are porous and let bacteria penetrate, especially after cooking.

Cook the eggs until both the yolk and white are firm, not runny.

Refrigerate hard-cooked eggs in their cartons until ready to dye them. Do not eat hard-cooked eggs that have been out of the refrigerator for more than 2 hours (1 hour in temperatures 90° or higher).

Don’t color or hide eggs with cracked shells.

Use only food coloring or food-grade egg dyes to color eggs. Refrigerate eggs in their cartons immediately after dyeing.

When hiding eggs, avoid areas where they could come in contact with dirt, pets, insects, wild animals, birds, reptiles or lawn chemicals. Never hide cracked eggs.

Total time for hiding and hunting eggs should not exceed 2 hours (1 hour in temperatures 90° or higher). Refrigerate eggs immediately after they are found.

If you wish to use dyed hard-cooked eggs as a centerpiece or other decoration, cook extra eggs just for this purpose and discard them after use.
Source: Kraftrecipes.com
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Creamed Eggs Recipe
Makes 8-10 Servings

12 hard boiled eggs, cool and shell
16 ounces fresh mushrooms, sliced
3 ounces shredded low fat cheddar cheese
salt and freshly ground pepper to taste
1-1/2 tablespoons margarine or butter
3 cups no fat half and half
1/2 packet dry butter buds
3 tablespoons flour
1/8 teaspoon grated nutmeg
dash Tabasco sauce

Make a white sauce by whisking flour and butter buds into no fat half and half or condensed non fat milk, then cooking over medium heat, stirring constantly until it thickens. Sauté mushrooms in margarine or butter until done. Cut eggs in half. Throw away
6 yolks and crumble the other six. Cut the whites into slices, then toss with the yolks.

Layer cooked mushrooms and eggs in sprayed 2 quart baking dish; two layers each, then pour white sauce over and top with grated cheese. Cover and bake at 350F for 25 minutes.
Serves 4.
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We need your help. 
Do you have a favorite recipe(s) you would like to share with our NancyLander's group?  Recipes should be sent to
nancyskitchen@suddenlink.net
Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers

 


Scalloped Eggs Recipe
Serves 6

1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 hard boiled eggs, sliced
10 to 12 slices bacon, cooked crisp and crumbled
1 1/2 cup crushed potato chips

Sauté onion in butter till tender. Stir in flour. Stir in milk. Cook and stir until thick and bubbly. Cook for 1 to 2 minutes longer. Add cheeses. Stir to melt. Place half the eggs in a 10 x 6 x 2 inch baking dish. Pour on half the cheese sauce. Sprinkle with half the bacon and half the chips. Repeat layers. Bake at 350F for 15 to 20 minutes.
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Egg Salad Sandwich RecipeEgg Salad Sandwich Recipe

Ingredients:
4 slices bread
4 boiled eggs, diced
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Paprika
Salt and pepper

Directions:
Place diced eggs in a bowl. Add mayonnaise, relish, and prepared mustard to egg mixture and stir to combine. Sprinkle with paprika, salt and pepper to taste. Place egg mixture on two slices of bread. Top with remaining bread.
Source: Kraftrecipes.com
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Deviled Eggs with Sweet Pickle Relish Recipe

1 dozen hard cooked eggs
1/4 c. of sweet pickle relish
1/3 c. of mayonnaise or salad dressing
Paprika

Cook eggs. Peel eggs. Slice eggs in half lengthwise. Put yolks in bowl. Using a fork, crumble the yolks until fine texture. Add the relish and mayo to the yolks and mix well. Fill the egg shells with the mixture and sprinkle with paprika.
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Natural Easter Egg Dye Recipe

1 tsp. vinegar
Cold water
Eggs

Red cabbage - bright blue
Orange peels - light yellow
Light onion shells - yellow
Dark onion shells - brown
Carrot tops - yellow green
Celery top - light yellow green
Red beets - red

For varied shades of purple and other secondary colors combine 2 or 3 of above ingredients together. Place uncooked eggs in a single layer at bottom of saucepan; cover eggs with cold water, add vinegar and ingredients for desired colors. Bring to a boil. Reduce heat; simmer 20 minutes, remove tops or peels from the pan and let stand overnight to produce a darker color, rinse and dry. Using packaged dyes: Put eggs in saucepan and cover with cold water; add vinegar. Bring to a boil over medium heat; remove pan from heat, cover and let stand 15 minutes, rinse with cold water and drain. Wipe dry and dye according to package.

NOTE: Never cover your saucepan with a lid, cook or boil any longer than required time. This may cause your eggs to be overcooked and forms a greenish colored yolk.
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Raspberry White Chocolate Scone MixEnglish scones with white chocolate and raspberry in every bite./strong>

These gourmet scones--light, buttery, and flakey--are very good. They are loaded with raspberry bits and imported white chocolate. Just follow the easy instructions and you will have restaurant quality scones.

A great selection of quick breads. All of our muffins are ready to go, all you do is add water. And we have an assortment of breakfast foods like pancakes, scones, aebleskiver, pannekoeken and crepes.
More Quick Bread Mixes

Bread Machine Mixes


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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
 
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes


Home Made Ice Cream Recipes


Ice Cream in a Bag Recipe

1 tablespoon Sugar
1/2 cup Milk or half & half
1/4 teaspoon Vanilla
6 tablespoons Rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes

Fill the large bag half full of ice, and add the rock salt. Seal the
bag.

Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one and seal again carefully. Shake until mixture is ice cream, about 5 minutes. Wipe off top of small bag, then open carefully and enjoy!
Click Here to Print this Recipe


Roll the Can Ice Cream Recipe

1 cup milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 tsp. vanilla
crushed ice
rock salt
nuts, optional
sprinkles, optional
fruit, optional

Put milk, cream, sugar and vanilla in a one-pound coffee can with a tight lid. To be safe, tape it shut. Place this can inside a three-pound coffee can. Pack crushed ice around the small can. Pour at least 3/4 cup rock salt evenly over the ice. Put the lid on the three
pound can. Roll back and forth on the table or floor for 10 minutes.

Open the cans, scrape the sides of the small can with a spatula and replace the lid. Drain the ice water from the large can. Replace the small can and pack with more ice and salt. Roll back and forth for five more minutes. Serve with toppings, if desired. This yields about 3 cups. Enjoy.

This recipe was originally called Kick the Can Ice Cream but with my classroom I renamed it Roll the Can Ice Cream.
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Vanilla Ice Cream Recipe

2 (14 oz.) can Eagle Brand milk
1 qt. half & half milk
1 tbsp. plus 1 tsp. vanilla extract
Ice cream freezer

Combine all ingredients, mixing well. Pour mixture into freezer can of a 1 gallon hand turned or electric freezer. Freeze according to manufacturer's instructions. Ripen ice cream 1 hour, if desired. Yield 2-1/3 quarts.
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Homemade Vanilla Ice Cream #2 Recipe

2 cups half-and-half
2 cups heavy cream
3/4 cups sugar
1 Tbsp. vanilla

Mix the 2 milks together. Gradually whisk in the sugar. Then, whisk in the vanilla. Cover the bowl with plastic wrap and put in the refrigerator for 3 hours. Pour into the container of a 1 quart electric ice cream maker, and follow manufacturers directions. Transfer ice
cream to a covered container and freeze up to 8 hours, or simply eat immediately. (We ate some immediately, and it was really good.)
Karen in Texas
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Peach Ice Cream Recipe

2 cans sweetened condensed milk
4 c. mashed or chopped fresh peaches
1 tbsp. flour
1 tbsp. vanilla
2 qt. milk

Combine sweetened condensed milk and peaches; add flour. Beat well. Add vanilla and milk; mix well. Pour in hand freezer; freeze according to freezer directions.
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Orange Sherbet Recipe

2 cans Eagle Brand milk
2 liter Fanta orange drink
1 small can crushed pineapple, not drained

Mix milk, pineapple and part of Fanta until mixed well. Then pour in freezer and stir in the remaining Fanta. Mix well and freeze according to freezer directions.
Click Here to Print this Recipe


Strawberry Ice Cream Recipe

3 cans Eagle Brand milk
3 (10 oz.) cartons sweetened
strawberries

Mash strawberries. Add Eagle Brand milk. Pour into ice cream freezer and fill with milk. Freeze. Follow manufacturer's directions to freeze ice cream.
Click Here to Print this Recipe


Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Ice Cream Maker Instruction Manuals with Recipes
Manuals are in Pdf format.


Rival 4 Quart Ice Cream Maker Instruction Manual with Recipes
Rival 1.5 Quart Gel Canister Ice Cream Maker Manual
Frozen Yogurt and Ice Cream & Sorbet Maker Instruction Manual
Cuisinart Ice Cream Maker Recipes
Cuisinart Ice Cream Maker Recipes (1 Gallon) Classic Ice Cream Maker
Cuisinart 2 Quart Ice Cream Maker Recipes 


Yesterday's online recipes were awesome.  The side dishes were easy to make and just what I was needing for Easter.  Thank you so much for the recipes.  I especially liked the Macaroni and Cheese Recipe, Balsamic Glazed Carrots Recipe, and Easter Broccoli Casserole Recipe.
Sharon

 

In the April 2, 2014 newsletter Janis in Texas requested a recipe for homemade chocolate topping for ice cream. This one did not come from the newsletter but is one I have had for many, many years and is called Fudge Nut Sauce. The recipe makes 2 cups and says that “it hardens on the ice cream like the topping on a dipped cone”. The nuts can be eliminated if you don’t care for them. Since this recipe predates the use of microwaves in our homes, it is made with a double boiler. I feel sure that today a microwave could be used successfully to make it and to reheat it.

Fudge Nut Sauce Recipe

1/2 lb. butter or margarine
1 (12 oz.) package chocolate chips (2 cups)
1 cup coarsely chopped walnuts or pecans (6 – 8 oz.)

In a double boiler over hot water, melt butter or margarine and chocolate chips, stirring until smooth. Stir in nuts. Serve hot. May be refrigerated and reheated.
Enjoy! Jessica in Georgia
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This may be the recipe for which Janice TX was searching in the 4/2 newsletter.
Robbie IN

Magic Shell Chocolate Sauce Recipe

1 stick (1/4 pound) butter
1 cup semi-sweet chocolate chips

Melt in microwave on MEDIUM heat or on stove on low heat. Store in refrigerator when not in use. You can melt it as many times in the microwave as you like
- it doesn't go bad.
Robbie IN
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A few weeks ago there was a recipe for crockpot chicken. Ingredients was chicken cut in small pieces. Pineapple chunks soy sauce pineapple juice . Could add maraschino cherries and green peppers. bake in crock pot 6-8 hours on low. I lost it if anyone has it please post it again.
Florence in Indiana


 


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Dr. Weil

 

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com