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April 10, 2014  | 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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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)


Hi, Nancy, here are a couple of recipes that are family favorites.

Lima Bean Casserole Recipe

2 0r 3 cans (14 ounces) lima beans, drained
1 can northern beans
diced ham
1 chopped onion
1 tsp. dry mustard
1 cup brown sugar
salt and pepper to taste
1/2 cup sour cream

Mix together and pour into a greased casserole. Put slices of bacon on top. bake at 350 degrees (325 for glass) for 1/2 to 3/4 hour, until bubbly and brown and not too juicy. If you use a bean pot or deep dish it will take longer.
Gloria in Wyoming
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Hi, Nancy, I think Spring has finally come to Wyoming! Here is a favorite vegetable dish the family loves. It is really great for Church dinners. Enjoy!

Swiss Vegetable Medley Recipe

16 oz. bag of broccoli, carrots and cauliflower mix, thawed
1 can of cream of mushroom or cream of chicken soup
1/3 cup sour cream
1 cup shredded Swiss cheese
1 tsp. pepper
1 can of French fried onion rings

Spray casserole dish with Pam. Mix soup, sour cream, cheese and pepper together. Pour over vegetables and mix well. bake at 350 degrees for 40-50 minutes until bubbly. Add onion rings the last few minutes of baking time. You may also put extra swill cheese on top before the onion rings if you like it cheesier. Yummy!
Gloria in Wyoming
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Sour Cream Raisin Pie Recipe

1/2 cup sugar
2 Tblsp. flour
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 1/2 cup sour cream
1 well-beaten egg
1 1/2 cup raisins
1 unbaked 9 inch pie shell

Combine sugar, flour and spices. Combine egg with sour cream, gradually adding dry ingredients; blend thoroughly. Stir in raisins, Pour into pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20-25 minutes longer or until a knife inserted in center comes out clean.
Gloria in Wyoming
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Mounds Bars Recipe

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
7 oz. coconut
1 can sweetened condensed milk
Frosting:
1 (6 oz) pkg. chocolate chips
1 Tablsp. peanut butter

Combine crumbs, sugar and melted butter and spread in a 9x13 inch pan. Bake at 350 degrees for 10 minutes. Mix coconut and milk and spread over baked mixture. Bake 15 minutes longer. Melt chips and peanut butter and spread over baked mixture.
Gloria in Wyoming
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Mayo Recipe

1/2 tsp Dry Mustard Powder
1/4 tsp Salt
2 Eggs
2 Tbsp White Vinegar Or Lemon/vinegar Combo
2 cups Vegetable Oil

[Note: I used white wine vinegar & safflower oil. You *must* have
ingredients at room temperature.]

In the container of a food processor or a blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator up to 2 weeks.
Or
Use an immersion (stick-type) blender. Be sure the egg is the first
ingredient added, followed by the vinegar, seasoning (1/4 tsp to 1 cup and same amount of dry mustard) in a tall, narrow plastic cup. (Halve the recipe for this method). Hold the blade on the bottom of the cup, turn it on to the fast speed for 20 seconds then move up & down slowly until completely mixed. Takes less than a minute, start to finish. Add finely minced chives, basil, cilantro, etc., or paprika or other spices.
Denise.
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Online recipes will be posted 5 days a week.  They will not be posted on Tuesday or Friday.

Some of Our Recent NancyLand Recipes

Grilling Recipes | Foil Packet Recipes | Marinade Recipes 
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Kick the Can Ice Cream Recipe | Boiled Egg Recipes 
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Selecting and Baking Your Holiday Ham 
Favorite Easter traditions/recipes from our NancyLand family.  
Old Fashioned Easter Recipes like Grandma made 
Easter Salad Recipes  
Best of the Past - Recipes Using Canned Biscuits  
Ham, Ham Glaze and other Easter Recipes and Tips


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.


There was a recent recipe for this recipe or one similar to it, but I failed to keep the name of the woman wanting it. I hope she recognizes the recipe. She may have wanted one with maraschino cherries in it, which could easily be added to this recipe or substituted for the mandarin oranges. You can also add sliced green peppers to this recipe.
Robbie IN

Sweet and Sour Chicken Crock Pot Recipe

3 TBL cooking oil
4 chicken breasts or other chicken pieces
1/4 cup flour
1 (10-oz) can pineapple chunks
1 (11-oz) can mandarin oranges with juice
1 (4-oz) can mushroom pieces - drained
3 TBL brown sugar
3 TBL soy sauce
1 TBL sherry
1 tsp ginger
salt & pepper to taste

Sauté chicken in oil until golden brown. Remove and place in slow cooker. Blend flour with the oil remaining in pan and cook for 1 minute. Drain juice from pineapple and make 1-1/4 cups by adding water.

Add to the pan and bring to a boil, stirring until thickened. Add remaining ingredients and return to boil. Pour over chicken; cover and cook on high for 30 minutes, then low for 4 hours.
Robbie IN
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WE eat a lot of chicken and I am always looking for new recipes that use chicken. This is one that has received good reviews from my picky eaters.
Robbie IN

Chicken with Creamy Garlic Sauce

2 tablespoon olive oil
8 ounces sliced mushrooms
3 cloves garlic, minced
4 green onions, thinly sliced, optional
3/4 cup white wine or use white grape juice or increase the amount of chicken broth
1-1/2 cups chicken broth
1 tablespoon fresh chopped parsley
4 ounces cream cheese - low fat works fine
4 boneless chicken breasts
2 tablespoons flour
salt and pepper to taste
1 to 2 tablespoons olive oil
8 to 10 grape tomatoes, halved lengthwise

In a saucepan, heat the 2 tablespoons of olive oil over medium heat. Add mushrooms and cook until tender; add garlic and green onions and cook, stirring, for 1 minute longer. Add the wine and chicken broth; bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. Stir in parsley and cream cheese and set aside. Wash chicken and pat dry. Put a chicken breast between 2 sheets of plastic wrap and pound gently to an even thickness. In a bowl, combine the flour with salt and pepper, if using. Dip chicken breasts in the flour mixture. Heat 1 to 2 tablespoons of olive oil in a large skillet. Brown the chicken breasts for about 3 minutes on each side. Add the cream cheese sauce mixture, cover, and simmer for 10 to 15 minutes, or until chicken is cooked through, depending on thickness. Remove the cover and add halved grape tomatoes. Taste and add salt and pepper. Heat through. Serve with hot cooked pasta or rice.
Serves 4.
Robbie IN
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Popper Recipes
Poppers #1 | Bacon and Jack Cheese Filling

12 Jalapeño peppers see Note:
1/4 cup chopped cooked bacon
1/4 cup minced onion
1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 3/8 x 2 1/2-inch long bars
1/4 cup chopped fresh cilantro
1 1/2 teaspoon cumin
1 teaspoon dried oregano
Optional: Garlic powder to taste

Note: When picking jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that usually means a hotter pepper.

Directions:
Preheat the oven to 375°.
Slice the jalapeños in half lengthwise. Scrape out all the seeds and ribs from each Jalapeño with a spoon (a grapefruit spoon works great). See Note: below.
Mix together all the filling ingredients, except the jack cheese .
Pack the filling into the peppers and nestle a bar of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.

Note: For a hotter Popper, chop and include the seeds, and the ribs, and add them to the filling. For hotter yet, add Chipotle powder.
bill, Alb.

Poppers #2 | Cream Cheese Filling Stuffed Jalapeños

Ingredients
Cream Cheese Filling
12 Jalapeño peppers see Note:
1/4 cup minced onion
1/4 cup chopped fresh cilantro
3/4 cup cream cheese
1-1/2 teaspoon cumin
1 teaspoon salt (more or less to taste)
2 ounces jack cheese, cut into 3/8 x 2 1/2-inch long bars
Optional: Garlic powder to taste

NOTE: When picking jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that usually means a hotter pepper.

Directions:
Preheat the oven to 375°.
Slice the jalapeños in half lengthwise. Scrape out all the seeds and ribs from each Jalapeño with a spoon (a grapefruit spoon works great). See Note: below.
Mix together all the filling ingredients, except the jack cheese .
Pack the filling into the peppers and nestle a bar of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.

Note: For a hotter Popper, chop and include the seeds, and the ribs, and add them to the filling. For hotter yet, add Chipotle powder.
bill, Alb.
Click Here to print both these popper recipes


Spicy Salsa Recipe

Ingredients:
1 whole white onion, diced
1/2 red onion, diced
2 small cans mild green chilies
4 small fresh chilies, de-seeded and diced (to tone down the spice, reduce the number of chilies. I used 1 small green chili and 1 Anaheim chili)
4 cloves garlic, minced
1/2 bunch cilantro, de-stemmed and leaves chopped
1 bunch green onions, chopped
3 (14 oz) cans diced tomatoes
1 jar sliced jalapeños
2 Tbsp cumin
1 Tbsp chili powder
1 Tbsp salt
2 Tbsp dried oregano
juice from 1 lime

Directions:
Add all ingredients to the bowl of a food processor (I did this in two batches) and pulse until consistency is fairly smooth but with chunks.
Store covered in the refrigerator until ready to use.
Bill, Alb
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We need your help.  This is a recipe exchange newsletter.
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 


 


Oven Roasted Cauliflower Recipe
6 servings

Ingredients:
1 medium head cauliflower (about 2-1/4 pounds)
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Directions:
Heat oven to 450 degrees F.
Combine cauliflower, trimmed and cut into florets, and garlic in a large bowl.

Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once.
Sprinkle with cheese.
Serve immediately .
bill, Alb.
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Butterscotch Ice Cream Pie Recipe
Makes 8 servings

1 (3-5/8 ounce) box instant butterscotch pudding
1/4 cup water
1/2 cup butter, melted
4 (2.1 ounce) Butterfinger candy bars, crushed
21 graham crackers, finely rolled (1 1/2 cup)
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)
1/2 cup light corn syrup

Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.

Reserve 1/2 cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.

Pour 1/2 cup butterscotch sauce over bottom of prepared crust. Scoop ice cream into balls; arrange over sauce. Drizzle with remaining sauce. Sprinkle with remaining candy bar. Freeze until firm, about 4 hours. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired.
Sherry
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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


 


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com