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Dec 18, 2014  | Everyday Recipes
Easy and delicious TNT Christmas recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


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Today's Recipes
Robbie's Ham and Hash Brown Casserole Recipe | Robbie's Crockpot Ham Casserole Recipe | Country Potato Salad Recipe |
Judy's Favorite Butterscotch Pan Cookies Recipe | Judy's Favorite Butterscotch Pan Cookies Recipe | Jenna's Beet and Orange Salad Recipe | Impossible Cheeseburger Pie Recipe | Jenna Steamed Zucchini Recipe | Sharon's Easy Veggie Salad Recipe | Sharon's Easy Chili Recipe | Karen's Butterscotch Pudding Cake Recipe | Karen's Chocolate Pudding Cake Recipe | Lisa's BBQ Chex Mix Recipe | Lisa's BBQ Chex Mix Recipe | Marinated Grilled Zucchini Recipe

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Here are two easy recipes that can help use up any leftover holiday ham.
Robbie IN

Robbie's Ham and Hash Brown Casserole Recipe

Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 tablespoon Dijon mustard
2 cups diced ham
1 package (24 ounces) frozen hash brown potatoes, thawed
1 (10-ounce) package frozen chopped spinach, thawed and drained well- can use other vegetables, such as spinach, green beans or corn
1/2 cup buttered bread crumbs, optional

Directions
Over medium heat, melt butter in a large saucepan; add flour. Stir until smooth; add milk. Cook and stir until thick and bubbly; remove from heat and stir in cheese and mustard. Place half of the ham in a lightly greased casserole. Top ham with half of the hash brown potatoes and half of the cheese sauce mixture. Spoon spinach over the top. Repeat with the remaining ham, potatoes and sauce. Top with buttered bread crumbs if desired. Bake at 350 for about 45 to 55 minutes.
Serves 6 to 8.
Robbie IN
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Robbie's Crockpot Ham Casserole Recipe

Ingredients
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cup cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cup milk
1 cup uncooked instant rice
1 celery rib, chopped
1 small onion, chopped

Directions
In a crockpot, combine broccoli and ham. Combine the soup, cheese sauce, milk, ice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender.
4 servings.
Robbie IN
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Who doesn't love potato salad any day of the year and this is a good tangy one that we all enjoy, and I like that it feeds a larger group. During the holiday season, I use both red and green peppers, as looks more festive. Would be ideal to serve with your ham dinner on Christmas, or to take to that office potluck.

Country Potato Salad Recipe

Ingredients
5 lbs. potatoes, cooked, peeled & diced
3 or 4 hard-cooked eggs, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped green or sweet red pepper (I use both)
1/4 cup fresh minced parsley
1 small garlic clove, minced
6 slices bacon, cooked and crumbled
1 tsp. celery seed
1 tsp. dill weed
1 tsp. salt
1/2 tsp. pepper

Dressing:
3/4 cup mayonnaise
2 tbsp. dairy sour cream
1 tsp. horseradish
1 tsp. Dijon mustard
Pinch oregano
Pinch chives (optional)

Directions
In large salad bowl, combine first 11 ingredients. Set aside. In a small bowl, combine dressing ingredients and toss with potato mixture. Cover and chill for up to 24 hours.
Makes 20 servings.
Judy (in Alaska)
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This great recipe makes quite a few bar cookies, but can freeze some to enjoy at a later time. The larger cake mix was used for these cookies, so I would use 6 tbsp. of the Cake Mix
Extender with it, to have perfect results.

Judy's Favorite Butterscotch Pan Cookies Recipe

Ingredients
1 box French vanilla cake mix (or use regular white mix)
2 large eggs
3/4 cup packed light brown sugar
1 cup butter, melted
1 tsp. vanilla
2 cups (one 12 oz. pkg.) butterscotch baking chips
1-1/2 cups chopped pecans

Directions
Combine dry cake mix, eggs, melted butter, brown sugar and vanilla in a large bowl and beat on low speed of electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread into a greased 15 x 10 inch jelly roll size pan. Bake at 375 for 20 minutes or until golden brown. Cool completely and cut into bars.
Makes 48 bars.
Judy (in Alaska)
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If you're like me, you want to make quick main dishes (that are tasty and have some health value) this time of the year, when things are so busy. This is one of those dishes, that can be made in less time than it takes you to eat and enjoy it!

Impossible Cheeseburger Pie Recipe

1 lb. lean ground beef
1-1/2 cups chopped onion
1/4 tsp. pepper
Salt, to taste
1-1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 fresh tomatoes, sliced (I use 1 large)
1 cup shredded Cheddar cheese

Heat oven to 400. Grease a 10" pie plate. Brown beef and onion; drain. Season with salt and pepper. Spread into prepared pie plate. Beat milk, Bisquick and eggs until smooth; 15 seconds with a blender on high, or 1 minute with a hand (rotary) hand beater. Pour into pie plate. Bake for 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until knife in center, comes out clean, about 5 to 8 minutes. Cool 5 minutes and slice in wedges.
Makes 6 to 8 servings.
Judy (in Alaska)
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Good morning Nancy and all Landers,
I would like to thank all the people who had suggestions about freezing my ground up bologna. I will try freezing just a small amount to see how it turns out when defrosted. I also freeze bologna that is not ground up and it seems to be okay when defrosted but not sure if I grind it up first if it would be the same.

I would like to wish you Nancy and all our wonderful Landers a very Merry Christmas and a Joyous New Year. I love all the recipes everyone is sending in for one or two people. After cooking for a family of 5 it is hard to scale down for just two people without having a ton of leftovers.
Dianne in Wisconsin


Jenna's Beet and Orange Salad Recipe

Ingredients
1 can sliced beets, drained
1 small can mandarin oranges, drained
1/2 c. raspberry vinaigrette

Directions
Combine all ingredients. Chill before serving.
Jenna
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Jenna Steamed Zucchini Recipe

Ingredients
1 to 2 medium fresh zucchini
1 Tbsp. butter
1/2 Tbsp. lemon juice
1/4 tsp. dried dill weed

Directions
Wash zucchini. Slice into 1/4-inch rounds. Steam for 5 minutes. Add butter, lemon juice and dill weed to hot zucchini and toss gently to coat. Salt and pepper as desired.
Makes 6 to 8 servings.
Jenna
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Sharon's Easy Veggie Salad Recipe

Ingredients
2 c. cauliflowerets
2 c. broccoli florets
2 c. carrots, thinly sliced
1 small red onion, sliced
1 small zucchini, sliced
1 to 1-1/2 c. Italian salad dressing

Directions
Combine vegetables in a large bowl. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time.
Sharon
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Sharon's Easy Chili Recipe

2 Tbsp. vegetable oil
1 onion, chopped
1 lb. ground beef
1 can tomato soup, undiluted
1 (15 oz.) can tomato sauce
1 tsp. chili powder
1 c. tomato juice

Put onion and oil in large skillet. Add beef. Cook until brown and drain. Stir in tomato soup, tomato sauce, chili powder and tomato juice. Turn heat to low and simmer 1-1/2 hours. Stir occasionally.
Serves 4.
Sharon
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Karen's Butterscotch Pudding Cake Recipe

1 small box butterscotch pudding (not instant)
1 yellow cake mix (2 layer)
2 cups milk
1 (10 oz.) pkg. butterscotch morsels
1 cup chopped nuts

Cook pudding as directed on box. Let cool. Add cake mix. Mix well. Pour into greased 9 X 13 pan. Add butterscotch morsels on top of cake. Sprinkle with nuts. Bake at 350 degrees for 35-40 minutes.
Karen
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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
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
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Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


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Nancy Rogers

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Karen's Chocolate Pudding Cake Recipe

Ingredients
1 pkg. chocolate cake mix
1 pkg. small chocolate pudding
1/2 c. brown sugar
1/2 c. chopped nuts
1/2 c. chocolate chips

Directions
Make chocolate pudding according to package directions. Cool for about 5 minutes. Mix pudding with dry cake mix and pour into a greased 9 x 13 pan. Top pudding/cake mixture with brown sugar, nuts & chocolate chips. Bake at 350 for 30 minutes.
Karen
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Marinated Grilled Zucchini Recipe

Ingredients
2-3 yellow squash
2-3 zucchini squash
Italian dressing, 16 oz. bottle covers about 5 medium sized zucchini/squash

Directions
Wash squash and zucchini. Cut off ends and discard. Cut into slices (the short way, like discs) about 1/2-inch - 3/4-inch thick. Score the slices front and back. Marinate the slices in Italian dressing for at least 3 hours, periodically shaking it up. Grill on low temperature setting until tender - turning once (it should take about 30 minutes to grill).
Makes 4 to 6 servings.
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Chex Mix Recipe

Ingredients
1/4 c. margarine
5 tsp. Worcestershire sauce
1 1/4 tsp. seasoned salt
1/4 tsp. garlic powder
2 2/3 c. Corn Chex cereal
2 2/3 c. Rice Chex cereal
2 2/3 c. Wheat Chex cereal
1 c. mixed nuts
1 c. pretzels

Directions
Melt margarine in open roasting pan in preheated 250 oven. Stir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in large zipper bag.
Lisa TX
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Lisa's Louisiana Style Chex Mix Recipe

1/4 c. margarine
1 Tbsp. parsley flakes
1 tsp. celery salt
1 tsp. garlic powder
1/2 tsp. cayenne pepper
4 to 8 drops red hot pepper sauce
2-2/3 c. Wheat Chex
2-2/3 c. Corn Chex
2-2/3 c. Rice Chex
1 (2.8 oz.) can French fried onions

Preheat oven to 250. In oven roasting pan, melt margarine in oven. Remove. Stir in remaining seasonings. Gradually add cereals, stirring until all pieces are evenly coated. Bake 35 to 40 minutes, stirring every 15 minutes. Add onions. Mix well. Spread on absorbent paper to cool. Store in airtight container.
Lisa TX
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Lisa's BBQ Chex Mix Recipe

Ingredients
3 c. Rice Chex cereal
3 c. Corn Chex cereal
1-1/2 c. pretzel twists
1-1/2 c. bite-sized cheese crackers
3/4 c. honey roasted peanuts
1/2 c. barbecue sauce
1 Tbsp. vegetable oil
3/4 tsp. onion powder
3/4 tsp. garlic powder

Directions
Stir together cereals, pretzels, crackers and peanuts in microwavable bowl; set aside. Stir together remaining ingredients until blended. Pour over cereal mixture in bowl, stirring until evenly coated. Microwave, uncovered, on High 10 minutes, stirring every 3 minutes. Spread on aluminum foil or paper towels to cool. Store in airtight container.
Makes 7-1/2 cups snack.
Lisa TX
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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