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Dec 4, 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.


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Contents: Christmas Morning Blueberry Cheese Rolls Recipe Gluten Free Cheese Muffins Recipe | High Altitude Divinity Recipe | Sue's Brown Sugar Cookie Recipe Annie's Cornflake Cereal Cookies Recipe | Annie's Chocolate Macaroons Cookies Recipe | Annie's Chocolate Macaroons Cookies Recipe | Mary J's Fruit Loops Cereal Cookie Recipe Oma's Lemon Pudding Cookies Recipe | Sue's Brown Sugar Cookie Recipe | Grandmother Ellen's Oatmeal Cookies Recipe | Carol's Cake Mix Cookie Recipe | Butter Pecan Pie Bars Recipe | Chocolate Covered Cranberries Recipe |

*Bold black text are links. Bold red text are not clickable links.


The e Cookbook Library is one of the best bargains on the internet. They have many downloadable pdf recipe books. It currently is on sale for $17.97 for a lifetime membership. The library is full of wonderful cookbooks and many recipe books have been added over the past 10 years. I especially like the cookbooks God Bless Texas, The Best of Amish Cooking and Know Your Ingredients.

This makes a great present as a subscription or on CD. Last year many of the NancyLanders used it as a stocking stuffer and others used it as a wedding present.
To join this recipe library Click Here!
Nancy Rogers


All bold links in today's newsletter have been checked and are save to click.


Sherry's Favorite Christmas Morning Blueberry Cheese Rolls Recipe

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp. sugar
1/2 cup blueberries, divided

Heat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal.

Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges.

Top evenly with blueberries.
Bring opposite corners of rectangles together; press together to seal.

Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.
Source: Kraft
Sherry (in Indiana)
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The newsletter has not been sent out for almost a week.  Friday after Thanksgiving, I helped drive my sister-in-law home to Arizona.  I  flew yesterday by United Airlines.  Although I took my laptop to write the newsletter I could not get it to work properly.  My brother Joe and I spent some time together while there.  It was a nice but short trip.  Now I am back and am sending out the newsletter daily (except Friday.)  The cats are happy for my return.  They enjoy Simon who takes care of them but they were excited with my return.

I did not notify the group I was gone because I didn't want anyone to know I was not home.  I do have an alarm system but didn't want to broadcast my home was empty

I did try to send out the Nov. 28th newsletter but not sure if it actually went out.  If you missed the Nov. 28th issue click here for that newsletter.
Nancy


I was given this recipe at Thanksgiving by a good friend, so thought I would share.
Robbie IN

Gluten Free Cheese Muffins Recipe

1-1/2 cups rice flour
2 tsp gluten free baking powder
1 tsp salt
1 TBS sugar
1/2 tsp chipotle chili pepper (if you use cayenne instead, use much less!)
2 cups shredded sharp cheddar cheese or cheese of your choice
1 egg
1 cup milk

Directions
Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Combine egg and milk in small bowl. Whisk well. Grease a 6 cup jumbo muffin pan or 12 cup regular muffin pan. Add cheese to dry ingredients mixing well. Add egg/milk mixture to cheese/flour and mix well. Spoon evenly into prepared muffin pan.

Bake 15 minutes for jumbo, 12 minutes for regular or until golden brown. Let cool in pan for about 5 minutes. Remove from pan to cooling rack.
Robbie IN
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Get local coupons and savings towards ConAgra brand foods, as well as meal planning tips/tricks and resources. 






 Alice asked if high altitude effected making divinity and the answer is yes. Here is a recipe that a friend used when she lived at 7,000 feet and also a chart that may help you.
Robbie IN

High Altitude Divinity Recipe

2-2/3 c white sugar
1/2 c water
1 tsp vanilla
2/3 c light corn syrup (karo)
2 egg whites (make sure they are at room temp)
2/3 chopped nuts (optional)

Stir sugar, corn syrup, and water over low heat until sugar is dissolved. Cook, without stirring, to 245 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball.

In mixing bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a very thin stream into egg whites. Add vanilla and beat until mixture holds its shape and becomes slightly dull. Mixture may become too stiff for mixer.

Fold in nuts. (Note: divinity will not set up if nuts are added before candy is stiff.) Drop mixture from tip of buttered spoon onto waxed paper. Store in airtight container, once cooled and set up.
Robbie IN

Just as water boils at a temperature below 212 F at higher altitudes, all other liquids boil at lower temperatures. When sugar mixtures are cooked at sea level recipe temperatures, faster loss of water causes the mixture to become too
concentrated. To adjust candy recipes for high altitude, reduce the cooking temperature. This chart lists cooking temperatures for various types of candy.

Stage Candy Type Degrees Fahrenheit

Sea Level  2,000 ft  5,000 ft  7500 ft

Soft Ball Fudge, fondant 234-240   230-236   224-230   219-225

Firm Ball Chewy caramel 242-248 238-244 232-238 227-233

Hard Ball Nougat, marshmallow 250-268 246-264 240-248 235-253

Soft Crack Taffy, butterscotch 270-290 266-286 260-280 255-275

Hard Crack Toffee, brittle, lollipops 300-310 296-306 290-300 285-295
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I made Linda's Stuffed Celery ( ream cheese, ranch dressing and chopped Spanish olives) for thanksgiving and it was a big hit. Thank you Lisa for sharing your recipe. BTW...I had some of the filling left over, and it was very tasty spread on a cracker.
Barb from San Diego...now in Texas


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Sue's Brown Sugar Cookie Recipe

1/2 c. butter or Crisco
2 c. packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
3-1/2 c. all purpose flour
2 lg. eggs


Cream shortening and sugar. Add 1 egg at a time, beating well after each addition. Add dry ingredients and work well. Divide into 4 parts. Add more flour if needed to make a stiff dough. Work into rolls 5-6" long and roll in waxed paper. Let stand in freezer overnight.

Slice thinly and bake at 375 degrees.
Sue
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Annie's Cornflake Cereal Cookies Recipe

1 c. brown sugar
1 c. white sugar
1 c. shortening
3 eggs
1 c. cornflakes, crushed
2 c. oatmeal
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
raisins, nuts, coconut, or chips may be added.

Roll in balls. Press flat and bake at 375 oven for 9 to 10 minutes.
Annie in IL
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Annie's Chocolate Macaroons Cookies Recipe

2 Egg whites
1/2 c. sugar
1/2 tsp salt
1 tsp vanilla
1 (6oz) pkg Semi sweet morsels melted
1-1/2 c. Moist coconut

Beat egg white until foamy, gradually add sugar, beat until thick and fluffy. Add salt, vanilla & melted chocolate. Stir in coconut. Drop by teaspoonful on ungreased brown paper (parchment paper will work too) on cookie sheet. Bake 325 for 20 minutes.
Yields 24 cookies
Annie in IL
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Mary J's Strawberry Cake Mix Cookie Recipe

2 eggs
2/3 c. vegetable shortening
1 pkg. strawberry cake mix (2 layer cake mix)
1/2 c. chopped nuts
1/2 c. chopped coconut

Combine eggs and shortening. Add half the dry cake mix. Beat well. Add remaining dry mix, nuts, and coconut. Mix thoroughly. Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes.
Mary J
Click Here to Print this Recipe


Mary J's Fruit Loops Cereal Cookie Recipe

2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening, soft
1/2 c. margarine, soft
1/2 c. sugar
2 eggs
1/2 c. orange juice
2 c. Fruit Loops Cereal

3 T. margarine, soft
2 T. orange juice
2 c. powdered sugar

Stir together flour, baking powder, and salt. Set aside. Beat in eggs and orange juice. Mix in flour mixture. Stir in crushed Fruit Loops. Drop by tablespoon onto ungreased baking sheets. Bake at 350 10-12 minutes. Remove immediately from baking sheets. Cool. In another bowl beat remaining sugar, margarine and, orange juice until smooth.
Spread over cookies.
Was on a box of Fruit Loops many years ago.
Mary J
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Oma's Lemon Pudding Cookies Recipe

1/2 c. shortening
1/2 c. sugar
1 3-1/2 oz. box of instant lemon pudding mix
2 eggs
1-1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
coconut (optional)
nuts (optional)

Cream shortening, sugar and pudding mix. Beat in eggs. Blend in flour, soda and salt. Drop by teaspoon on ungreased cookie sheet. Bake 10-12 minutes at 375.
Oma
Click Here to Print this Recipe


Grandmother Ellen's Oatmeal Cookies Recipe

1 c. raisins
1/2 c. walnuts or pecans, chopped
1/4 c. all-purpose flour
1 c. shortening
1/2 c. sugar
3/4 c. brown sugar
2 eggs
1-1/4 c. all-purpose flour
1 tsp baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
3 c. oats, uncooked
1 tsp. vanilla

Combine raisins, walnuts/pecans and 1/4 cup flour; toss well to coat, and set aside. Cream shortening; gradually add sugars, beating well. Add eggs, beating well. (Dough will be stiff.) Stir in raisin mixture and vanilla. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets (or spray with non-fat spray).

Bake at 350 for 12 to 15 minutes. Cool cookies on wire racks.
Makes about 6 dozen.
Lisa
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Carol's Cake Mix Cookie Recipe

1 pkg. sugar free Pillsbury yellow cake mix
1 cup creamy peanut butter
1/2 c. vegetable or canola oil
2 large eggs

Combine all ingredients in a large mixing bowl and stir until a smooth dough forms. Drop tablespoon-sized balls of dough onto a cookie sheet, leaving at least 2 inches between cookies on all sides (they will spread!)

Bake at 350 for 9-10 minutes.
Allow the cookies to cool on baking sheet for 3-5 minutes before removing to a wire rack to cool completely.
Carol in Missouri
Click Here to Print this Recipe


Butter Pecan Pie Bars Recipe

2 cups flour
1/2 cup butter, melted
1/2 cup margarine, melted
1 cup powdered sugar

For crust, mix flour, melted butter, melted margarine, and
powdered sugar. Press into the bottom of a greased 9 x 13
inch pan to form crust. Bake at 350 for 10 minutes.

Filling:
1/2 cup butter
1/2 cup margarine
1/2 cup honey
1/2 cup white corn syrup
1 cup brown sugar

Boil until thick and foamy. Add 2-1/2 to 3 cups of chopped
pecans. Mix well. Spread mixture evenly over pan baked
crust. Bake at 350 for about 20 minutes or until golden
brown and bubbling. Let cool before cutting into bars.
Source: TexasCook 
Anna in Sweden
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If you have any recipes, tips and questions to share ancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
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  


My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


Did you Know
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Nancy Rogers 



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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

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


Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net


 



Chocolate Covered Cranberries Recipe

1 (12 ounce) package cranberries
1 (12 ounce) package milk chocolate chips
2 tablespoons shortening

Directions:
Melt chocolate chips and shortening over low heat, stirring frequently until melted. Dip cranberries in chocolate with toothpick until coated. Place on wax paper. Refrigerate until firm.
Yield: 1-1/2 cups
Source: Food.com
ENJOY !!!
Judy in Montana
Click Here to Print this Recipe



This is for Rosemarie in rural Kansas City who asked for suggestions for cutting fudge evenly. I have successfully used a long strand of plain, unwaxed dental floss. Make sure it has no flavoring on it also. It works great!
Pam in Ohio


Re: I am in need of a tested recipe for fruit bread. I have never tried making it before but thought this year might be a good time to start.
Oma

For Oma: I would suggest you take a look at the following site, of the The National Tropical Botanical Garden holds Breadfruit Cookoffs in Hana, Maui.

I think they will have many things to offer you as a start in your quest, knowledge as well as recipes..

National Tropical Botanical Garden - Tropical Plant Research, Education, and Conservation.
Bill, Alb



Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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