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Aug 26, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


Today's recipes include Coffee Caramel Popcorn, Fruit Tiramisu Cake, Spam BBQ, Tortilla Green Chile Quiche, Ginger Beef Mushroom and Kale Stir Fry, Strawberry Freeze Recipe, Fat Burning Cabbage Tortilla Soup Recipe, Bubbly Ranch Bread Recipe, Milk Shakes Recipe, and Mini Turtle Ice Cream Cups Recipe


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A lot of our members have asked what software I use for organizing my person recipes. I called Anthony Watson at Mountain Software and asked him for a link where our NancyLanders download the trial version of this program.
Nancy Rogers


I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.


Coffee Caramel Popcorn Recipe

8 cups popped corn
1/2 cup coffee liqueur (or strong coffee) plus 2 teaspoons sugar
1 cup sugar, brown or white
2 tablespoons cider vinegar
1 cup cashews or peanuts
3 tablespoons butter

Keep popcorn warm in a low oven. Heat coffee liqueur, sugar and vinegar to the boiling point, stirring until sugar is dissolved. Add butter and boil to hard-crack stage (310 degrees). Pour over warm popcorn and nuts, stirring to coat evenly. Bake popcorn in a shallow roasting pan in a 200 degree oven for 30 minutes, stirring twice. Keeps up to 2 weeks in airtight container. DO NOT REFRIGERATE!

Note:
Air popped corn will not work in this recipe because the seasonings will not stick well. For best results, pop the corn the old fashioned way, on top of the stove. One-half cup of popcorn should make 4 cups, popped.
Makes 9 cups.
Anna in Uppsala, Sweden
Click Here to Print this Recipe 


When I got the pictures of the furry assistants moved from my phone to the computer they weren't very good.  Will try and take some tomorrow.  (I tried today but both cats just ignored me.)  I wanted to get them doing more than sleeping but it didn't happen.  Will try tomorrow.
Nancy


Strawberry Freeze Recipe
Serves: 12

Ingredients
For the crumbs:
3/4 cup Butter, melted
1-1/2 Cups Whole wheat pastry flour
1/2 Cup Brown sugar, packed
3/4 Cup Pecans, finely chopped

For the strawberry filling:
2 Egg whites
3/4 Cup Granulated sugar
15 oz Frozen whole strawberries, partially thawed
2 Tbsp Lemon juice

Instructions
Preheat your oven to 375 degrees. In a large bowl, mix together all of the crumb ingredients. Spread the crumbs evenly onto a baking sheet and bake until golden brown, about 15-20 mins, stirring twice during the cooking process.

While the crumbs bake, place all of the strawberry filling ingredients in large bowl and beat on high until it thickens, about 10 mins. I used my Kitchenaid stand mixer, set it to high and walked away and let it do it's thing.

Once the crumbs are finished, spread them in the bottom of 9x13 pan, reserving 1 cup for the top. Pour the filling onto the crumb base and smooth.

Sprinkle with the remaining crumbs. Freeze it until set, about 4 hours.
Anna in Uppsala, Sweden
Click Here to Print this Recipe


Dear Nancy and all in ’Nancyland’,
I’m on a diet but love desserts, cookies, bars, you know what I mean lol. I love to treat my friends to a snack when they come for coffee or tea at my house. So far I have two recipes for cupcakes with only two servings, but I’d like to expand my files. Does anyone know if there are sites etc. for desserts, snacks, cookies, muffins, bars etc. for only 2 people? I’d love some info, as well as any tried and true recipes.
Thanks, Anna in Uppsala, Sweden


Fat Burning Cabbage Tortilla Soup Recipe
Servings: 4-6

Ingredients:
8 cups vegetable broth or chicken broth, low sodium
2 cups red salsa
2 cups green salsa
1 head cabbage, shredded
3 carrots, diced
1 red onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1/2 cup cilantro, diced
2 limes, juiced
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon oregano, dried, crushed
baked tortilla chips to garnish

Directions:
Add all ingredients to large soup pot. Bring mixture to boil, cover, reduce heat and simmer until all vegetables are tender.

If desired puree vegetable mixture for smoother soup.
Serve with baked tortilla chips.

Update: I forgot to note that often when I make this, I will add all the vegetables except the cabbage and cook until tender then puree the veggie mixture. Add back to the pot then add cabbage and cook until tender. It's up to your personal preference. And don't be afraid to add more stock to thin soup to your desired taste
from: The Daily Meal
Enjoy !!!
Judy in Montana
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Hot Bubbly Ranch Bread Recipe

1/2 cup butter softened
1 packet (1ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 loaves French bread or Italian bread, cut in half lengthwise

Spread the butter and then sprinkle the dressing mix evenly on the bread halves. Place under the broiler for 2-3 minutes, until golden and the butter begins to seep and bubble. Serve hot.
This is soooooo good. I sometimes mix mayo and butter together and a little grated onion WOW!! ENJOY!!
Judy in Montana
Click Here to Print this Recipe


Milk Shakes Recipe

ingredients
1-1/2 pints vanilla, strawberry or chocolate ice cream
1/2 cup evaporated milk
1/3 cup vanilla-flavored syrup (such as Torani)

Directions
Scoop the ice cream into 8 to 10 balls and arrange in a shallow dish in a single layer; return to the freezer until firm, about 20 minutes.

Put the evaporated milk and vanilla syrup in a blender, then put the blender jar and 2 large glasses in the freezer with the ice cream; chill at least 20 minutes.

When ready to serve, remove the ice cream and blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add the remaining ice cream and blend until smooth. Remove the glasses from the freezer and fill with the shake; serve immediately.
from: food network
ENJOY !!!!!!!
Judy in Montana
Click Here to Print this Recipe


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everyday_recipes@yahoo.com  
or nancyskitchen@suddenlink.net


 


 


Did you Know
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Nancy Rogers




Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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Hello Everyone
I want to thank Judy in Alaska and Lisa in Texas for the Spam recipes they recently sent. I think I missed some of the earlier ones. Does anyone have more? Thanks also to you Nancy for all your energy and hard work.
Jerry from Upstate NY


This is a great brunch recipe and can be altered to include meat or other favorite vegetables.
Robbie IN

Tortilla Green Chile Quiche Recipe

Olive oil cooking spray
5 thin 10-inch flour tortillas
1/3 C. grated Parmesan cheese- fresh is always best
1/2 C. sour cream, light or regular
3large eggs
1 can (7 ounces) green chilies, drained and rinsed
1 jalapeno Chile, seeded and minced (optional)
1/4 C. chopped onion
1 T. minced cilantro
1 1/2 C. grated Monterey jack cheese or your favorite cheese
Chile powder or paprika

Preheat the oven to 350*F. Mist a 13 x 9 inch baking dish or other
shallow oven-proof dish with the olive oil spray.

If the tortillas are cold and stiff, warm them in a nonstick pan to make them more pliable. Fit them into the baking dish, overlapping and with at least 2 inches of the edges sticking up out of the dish. When all the tortillas are fitted into the dish, mist them with cooking spray. Sprinkle evenly with the Parmesan cheese and bake for 5 minutes. Remove from the oven but leave the oven on.

Put the sour cream, eggs, 2 of the green chilies, the jalapeno, onion and cilantro into the bowl of a food processor. Process until well blended. Pour into the pre-baked tortilla shell. Layer the Monterey jack cheese over the filling and then sprinkle with a little red Chile powder or paprika. Bake for 18 minutes, or until the filling is set. Remove and cool for at least 15 minutes. Use a wide spatula to help slide the tortilla quiche out of the dish, and cut into small pieces. Serves 6 as part of a brunch buffet. Can also add diced red pepper, chopped mushrooms or other vegetables. Can also add cooked sausage or chopped ham.
Robbie IN
Click Here to Print this Recipe


I was asked to bring these to an upcoming gathering. The recipe is very versatile, as you can use any flavor cookie dough, ice cream or topping. Substitute mini chocolate chips or maraschino cherries for the nuts. Use your imagination and favorite flavors to create a new family favorite. You can use your own cookie dough, you don't have to buy it. Place in mini foil muffin cups for easy serving. A great treat for the hot summer days.

Mini Turtle Ice Cream Cups Recipe

18-ounce) package refrigerated chocolate chip cookie dough
1 pint vanilla ice cream
1/2 cup caramel sauce
1/2 cup chopped pecans

Preheat oven to 375 degrees F. Coat a mini muffin tin with cooking spray.
Slice cookie dough into 24 slices. Roll each slice into a ball and place in prepared muffin tin. Press down in center of each, making a deep well.

Bake 10 to 12 minutes, or until edges are set and "crusts" are light brown. Remove from oven and press down in center of each with a spoon, making an indentation. Let stand 5 minutes then remove to wire racks to cool completely.

Place a small scoop of ice cream into each cup, drizzle with caramel sauce, and sprinkle with nuts. Serve immediately or freeze until ready to serve.
Robbie IN
Click Here to Print this Recipe


Spam BBQ Recipe

1 can Spam
1 c. catsup
1 Tbsp. vinegar
onions as desired
1/4 c. Worcestershire sauce

Cook onion slices in hot fat until tender. Mix and add other ingredients, except Spam. Add strips of luncheon meat. Heat to boiling. Spoon meat sauce over hot, fluffy rice.
Lynn
Click Here to Print this Recipe


Ginger Beef Mushroom and Kale Stir-Fry Recipe
Yield: About 2-4 servings

Marinade Ingredients:
1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper

Stir-Fry Ingredients:
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 Tbsp. olive oil
8 ounces baby Portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced

To Make The Marinade:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or Ziploc bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

To Make The Stir-Fry:
Once steak has marinated, heat 1 Tbsp. oil in a large sauté pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to sauté pan with garlic. Sauté for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to sauté pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.
Anna in Uppsala, Sweden
Click Here to Print this Recipe


Fruit Tiramisu Cake Recipe
Serves: 12

Ingredients
about 400 g (14 oz) canned* pineapples
400 ml (14 oz; 1 3/4 cup) firm yogurt
400 ml (14 oz; 1 3/4 cup) whipping cream
2 tsp gelatin powder (optional)
sugar to taste
lemon zest
2 tsp vanilla sugar
about 200 g (7 oz) ladyfingers

Instructions
Drain pineapples, preserve the liquid.

Put gelatin powder in a small pan or saucepan and mix with 4 Tbsp water. Let stand for 10 minutes.

Whip cream to soft peaks.

Heat gelatin for a few seconds over low heat, just until it dissolves. Do not let it boil.

In a large bowl, combine yogurt, sugar, vanilla, lemon zest and gelatin. Add drained fruit. Fold in whipped cream.

Put pineapple juice in a shallow plate. Soak lady fingers in it for just a few seconds, then lay them on the bottom of your serving dish (I used a large round pyrex dish). Cover with a half of the yogurt mixture. Place another layer of ladyfingers on top and finish with the other half of the yogurt filling.

Cover and let stand in refrigerator for at least 2 hours.

Notes
*Do not use fresh pineapples, kiwis or papayas because they will prevent gelatin from setting. You can use other types of fresh fruit.
www.diettaste.com
Anna in Uppsala, Sweden
Click Here to Print this Recipe


Hi Linda (NM) ~
Thanks so much for the veggie recipes you submitted in the N/L of 8/24. I have made note of them all and will try them soon. They all look good and easy to prepare. If you have any more, please do submit them soon.
TIA, Artemis in NYC


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
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everyday_recipes@yahoo.com  
so they can be shared with others.

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 


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