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February 3, 2014  | Everyday Recipes
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Pineapple Stuffing Recipe
This is for Mary Jo in MD looking for a recipe with pineapple and bread like dressing. It sounds like she is looking for a pineapple stuffing recipe. We have it all the time with ham. The recipe is simple. 1/2 C margarine or butter, 1 C white sugar, 4 eggs, 20 oz can crushed pineapple, drained, 5 slices of bread, cubed, and cinnamon. Preheat oven 350°, grease a 9" baking pan. Cream margarine and sugar. Beat in the eggs one at a time. Add the drained pineapple and the bread cubes, stir until blended together. Pour into prepared pan, sprinkle with cinnamon and bake for 1 hour, let sit until it sets and serve warm. It is even good reheated the next day. I have also made with egg subsitute and splenda for less fat and calories and it still comes out fine. Hope this is what Mary Jo is looking for.
Linda in PA.
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Scalloped Pineapple Pineapple

1/2 cup butter
1 cup sugar
4 eggs
1 (20 oz.) can crushed pineapple, drained
5 slices fresh bread, cubed

Preheat over to 350 decrees. Cream butter and sugar. Add eggs, 2 at a time; mix well. Add pineapple, blend. Fold bread into mixture. Pour into greased 2 quart casserole. Bake for 45 minutes. Great with ham.
Serves 6 to 8.
Cathy, DE

I got this recipe from Nancy's kitchen, don't know original author. Great recipe!
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For Mary Jo in MD:

Pineapple Stuffing Recipe

1 can crushed pineapple (drained)
6 pieces of cubed white bread
1 cup sugar
¼ c or 1 stick butter (melted)
1 tsp vanilla
6 eggs, slightly beaten
Cinnamon sugar to sprinkle

Mix together with spoon, beaten eggs, vanilla, sugar, melted butter, and blend together. Add drained pineapple and mix again. Fold in bread cubes. Put in 10” baking dish (a use aluminum throw away square pans). Sprinkle generously across top with the cinnamon sugar. Bake in preheated 350 ° oven for 30-40 minutes, checking after 25 mins. Will feed about 8 people.
Hope this helps, Barb in Ohio
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This recipe for chocolate trifle is always the first dessert to go at any party.
Margo/Boston

Chocolate Trifle Recipe

One chocolate pound cake, sliced
large Cool Whip
2 pkgs cooked chocolate pudding
package of Heath Bar bits

In a trifle or glass dish, layer pound cake, chocolate pudding,Cool Whip then Heath bar bits. Should make two layers.
Margo/Boston
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Gram Goo Hand Lotion

Hi Nancy, I thought this might be a good recipe, since we are having some really cold weather.

This came from your recipe letter several years ago. Don't remember the name of the concoction (my daughter calls it Gram Goo). She works in daycare and washes her hands numerous time a day. He co-workers saw her using the cream, tried it and wanted the recipe.

Gram Goo
7 1/2 Oz. Petroleum Jelly
8 Oz. Vitamin E Cream
16 Oz. Baby Lotion

Mix well with a hand held electric mixer. Cream will be sticky at first, but will absorb into skin quickly. These ingredients can be found at General Dollar Stores cheaply. I have also pick them up a grocery stores that have an off brand aisle.
Margaret, Tulsa
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Santa Maria Style Pinquito Beans

Ingredients:
1 lb. pinquito beans
1 strip bacon, diced
1/2 cup ham, diced
1 clove garlic, minced
3/4 cup tomato puree
1/4 cup red chile sauce
1 tsp. dry mustard
1 tsp. salt
(Yields 6 to 8 servings)

Directions:
Place the dry beans in a strainer and remove any small stones. Then rinse the beans and place them in the pot. Fill pot with water and allow the beans to soak overnight. Drain beans and put fresh water back in the pot with the beans. Simmer for 2 hours or until tender.

Sauté bacon and ham until lightly browned. Add garlic, sauté 1-2 minutes longer. Add tomato puree, chile sauce, sugar, mustard, and salt. Drain most of liquid off beans and stir in sauce. Simmer for a half hour more. Keep warm on low heat until ready to serve.
Bill, Alb
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My sister recently gave me her Magic Bullet of past infomercial fame saying she never really used it. I have no manual but located one online and it seems simple enough to assemble and operate. I would like to know if any Nancyland participants have good recipes and suggestions for use. I made a great smoothie with orange juice, banana, pineapple and ice, but would like to broaden the use beyond that. Thanks for your help.
Nana in SE Ohio


 


Hello again everyone
I'm always looking for recipes for scones and have tried many over the past several years, but usually always fall back on just a few that have become my favorites. Recently I found a recipe for Ricotta Cheese Scones that I thought would be good. I made a few changes based on what I had on hand here, and the result was a real surprise to me, actually maybe even the base for many other scones I could try in the future.

Ricotta Cheese Scones Recipe

½ cup ricotta cheese
1 egg
1 tbsp milk or light cream
½ tsp freshly grated lemon rind
¼ tsp lemon extract (I used lemon flavoring)
2 cups flour
½ cup sugar
1-3/4 tsp baking powder
¾ tsp baking soda
½ tsp salt
¼ cup cold unsalted butter
¼ shortening (see my notes below)

Preheat oven to 350°F. Lightly grease a cookie sheet, or line with parchment paper.

In a small bowl combine the ricotta, egg, milk or cream, lemon rind and extract.

Sift all the dry ingredients. Cut in the butter and shortening until coarse crumbs, then stir in the cheese mixture lightly. Combine with a fork in a bowl until everything is mostly together. Dump out on a board or counter and bring all together with your hands and then knead a few times. Don’t handle the dough too much. Pat into a circle about ¾ inch high, 8 inches diameter, and then cut into 8 wedges. Place each on cookie sheet so they don't touch and brush the tops with a little cream.

Bake for about 15 minutes or until the scones are lightly brown.

When the scones are completely cool they can be lightly glazed with confectioner’s sugar and a little hot water, and a little more lemon flavoring. Drizzle the glaze over the scones with a fork or spoon.

NOTES: I had some leftover lard that I used for Christmas cookies, so used ¼ cup of that for the shortening. The original recipe used ½ cup shortening and no butter. I can't imagine a scone without any butter, so I compromised. Maybe even all butter would be OK.

I hope some of you who love scones as much as I do will try this, or maybe share some of your recipes. Any questions, please ask, and as always, feel free to improvise.
Jerry from Upstate NY
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This is for Mary Jo, who was searching for a recipe that included pineapple and bread, but she was not sure of the name. I have seen this called baked pineapple, baked pineapple and bread, as well as pineapple Soufflé. I hope this is helpful.
Robbie IN

Pineapple Soufflé Recipe

1 stick butter, softened
3/4 c. sugar
4 eggs
1 20 ounce can crushed pineapple, drained
5 slices bread, cubed

Cream butter and sugar. Add eggs and beat well. Stir in pineapple, then bread cubes. Bake in a 1 1/2 quart casserole dish at 350 degrees for 1 hour.
Robbie IN

In searching through my pineapple recipes, I found this great one, so thought I would share. It is a great dessert to take to a gathering, as often people want to sample a variety of desserts and this is just the right size for doing that.
Robbie IN


Mini Pineapple Upside Down Cupcakes Recipe

1 (20-ounce) can pineapple, crushed, chunks or tidbits
1/3 cup butter, melted
2/3 cup brown sugar, packed
24 maraschino cherries
18-19 ounce yellow cake mix
1/2 cup butter, melted and cooled or vegetable oil
3 eggs
water*

Preheat oven to 350 degrees. Grease 24 muffin cups. Drain canned pineapple, reserving liquid in a glass measuring cup. Combine butter and brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in the center of each cup. Top with 1 tablespoon pineapple. (If using pineapple chunks or tidbits decoratively arrange pieces in each cup.) Place cake mix and eggs in large bowl. To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid.

Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium. Divide batter among muffin cups (non-stick). Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.
Robbie IN
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Dr. Weil

No Bake Cookie Recipe
I made a No Bake cookie recipe from All Recipes, today. I am diabetic and my husband likes the sugar free recipes I make. So, I set out to reformulate the recipe. It is hard to change anything in a bake-good recipe, because they are like a chemistry experiment. Everything has to be measured exactly. The first batch was a flop. One reviewer said she heated the choc. mixture in the microwave. I must have a more powerful microwave, since mine over cooked the chocolate mixture. On the second batch, I decided to heat the mixture on top of the stove like the recipe said. I know from past attempts at reformulating to sugar free, that using Splenda sometimes makes a drier product in baked goods. I went about trying to make this recipe work. I used 3 Tablespoons Hershey cocoa powder. I used only 3/4 cup of Splenda, because one reviewer thought the cookie was too sweet and using less, would make the mixture less dry. I used the same amount of milk, but cut the butter in half, because the first mixture separated. It would also be healthier. I cut back on the quick oatmeal (I used 2 1/2 cups) to help with the dryness. I used creamy peanut butter, because that is what I had on hand. I used the 1 Tablespoon of vanilla to bring out the chocolate flavor. I decided to add a package of Hershey's sugar free chocolate chips to add more chocolate flavor. My husband loved the results and even though it made 56 cookies (with my smallest scoop), he said he would help get all my ingredients out for me to make another batch tonight. The other batch still has plenty of cookies left, but he wants to take some to his work to show them how good a sugar free item can be. I will give the original recipe and again tell what I did. My husband thought it would be a good Christmas or Valentine recipe for those of us who don't use sugar. He prefers them cold, so we store in the refrigerator. I don't know if they would freeze well. I will try that another time.
Sandy in Iowa

No Bakes
Original recipe makes 2 dozen

3 tablespoons unsweetened cocoa powder (Hershey)
2 cups white sugar (Splenda-3/4 c.)
1/2 cup milk
1/2 cup butter (1/4 c. margarine)
3 cups quick cooking oats (2 1/2 c.)
1/2 cup crunchy peanut butter (creamy)
1 tablespoon vanilla extract
(1 package Hershey sugar free choc. chips)

****My hints: I heated 3 T. cocoa, 3/4 c. Splenda Granular, 1/2 c. milk, and 1/4 c. butter (marg.) on top of stove. Stir often with heat proof scrapper and bring to boil slowly. Then stir and boil for a little over 90 sec..

Using my Pampered Chef Batter Bowl for the mixing, put 2 1/2 cups quick oatmeal in bowl. When choc. is finished, add the 1/2 c. of peanut butter and the 1 Tablespoon of vanilla.

Pour over the oatmeal and stir to combine. I thought it needed more of a chocolate flavor, so I added and mixed in 1 package of Hershey's sugar free choc. chips.

Using my smallest scoop, I placed the cookies on 2 cookie sheets lined with wax paper. It made 56 cookies or 4 dozen, plus 8.

Allow to set a little bit before storing in air tight bowl. .

Directions for original recipe:
1. Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better). When they reach the boiling point, boil them for no longer than 90-120 seconds.
2. Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.
Servings: 56
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Crockpot Mexican Pork Roast

Ingredients:
2 medium onions, chopped
2 carrot, peeled and sliced
4-1/2 pound pork loin or shoulder roast
2 teaspoons salt or to taste
1/2 teaspoon oregano
1/2 teaspoon cumin seed
1/2 teaspoon coriander
2 cups water

Optional: If more heat is wanted add 1-2 seeded chopped Jalapeno's, add seeds for even more heat.

Directions:
Place onions and carrots in crockpot.
Rub pork roast with seasonings. Place on top of vegetables; add water. Cover and cook on low setting for 8 to 12 hours.

Good when shredded and served in hot buttered tortillas with spicy taco sauce.
Bill, Alb
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This was a hit with all at our game day today. Hope you all like it as much as we did.
Pat SoCal

Jalapeno Peach Wonton Poppers
12 Servings

Dipping Sauce:
2 peaches, peeled, pitted, and quartered
1/2 cup coarsely chopped red sweet pepper
1/2 cup coarsely chopped yellow sweet pepper
1/2 cup coarsely chopped red onion
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 or 2 fresh jalapeño chile peppers, halved, seeded, and finely chopped* (divided)
2 tablespoons snipped fresh cilantro (divided)

Filling:
the rest of jalapeños
the rest of the cilantro
1 (8 oz) package reduced-fat cream cheese (Neufchatel), softened (I used regular)
1/4 teaspoon salt
24 wonton wrappers
Nonstick olive oil cooking spray

1. Chile Peach Dipping Sauce: In a food processor bowl or blender container combine peaches, red pepper, yellow pepper, onion, lime peel and lime juice. Cover and process with several on/off turns or blend just until mixture is almost smooth, but small pieces remain. Transfer mixture to a medium bowl. Stir in one third of the minced jalapeños and cilantro.
2. Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. In a small bowl combine creamy cheese and remaining minced jalapeños. Stir in 1/4 to 1/3 cup of the peach mixture.
3. Place a rounded teaspoon of cheese mixture on each wonton wrapper. Lightly brush water on the edges of the wonton wrapper. Fold corner to corner, forming a triangle. Press edges lightly to seal. Transfer to prepared baking sheet. Repeat with remaining wonton wrappers and cheese mixture. Spray lightly with cooking spray. Bake in the preheated oven for 14 to 16 minutes or until wonton wrappers are crisp and golden brown.
4. Serve hot poppers with dipping sauce.

Note: Handling Hot Peppers
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Per Serving:cal.191,Fat, total (g) 14,chol. (mg) 15, sat. fat (g) 3,carb. (g) 14,Monosaturated fat (g) 3,Polyunsaturated fat (g) 6,fiber (g) 1,sugar (g) 3,pro. (g) 4,sodium (mg) 204.
Pat SoCal
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Greek Baked Beans

2 or more cups cooked beans (Cannellini or Pinto or Navy or even Kidney)

Sauce:
1/4 c. oil
2 onions, chopped
1 or 2 cloves garlic, minced (optional)
2 TBS. tomato paste or 1 c. tomato puree
2 TBS, vinegar
3 TBS. honey
2 c. hot water
1 bay leaf
2 whole cloves
1/4 c. cheese, Kefalotiri or Parmesan

Rinse and drain beans.

Make sauce: Heat oil in a saucepan and sauté onions until soft (app. 5 min.). Add remaining ingredients and bring to a boil. Mix sauce with beans and pour into a shallow pan. Bake 30 minutes in oven at 375 degrees. Sprinkle top with grated cheese and serve.
Artemis in NYC
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I found this for your cake mix problems. Personally I think what I would do, if I baked a lot with cake mixes, would be to buy some Jiffy cake mixes and add from them (the missing ounces) to the boxed cake you were making. I think they have a white, chocolate and yellow mix. Just pick the appropriate mix. Then you could save the rest of the mix in your freezer till you needed it again.
Barb H. in Ohio

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Buy a little box of cake mix, like a box of Jiffy in white or chocolate or  Martha Washington brand to add to what you have and freeze the rest.

For Recipes Calling for Old Size of 18.25 Ounces

5-1/3 Tablespoons dry cake mix = 1/3 cup or 2.6 ounces
8 tablespoons - 1/2 cup or 4 ounces

So I guess if we have a box with the new 15.25 oz, we are short 3 oz. That would be somewhere
between the 1/3 cup (2.6 oz) and 1/2 cup (4 oz)!

Source:
http://community.qvc.com/forums/kitchen/topic/336670/smaller-boxes-of-cake-mixes.aspx

 

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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