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February 6, 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)

Custard PieIs it Done Yet?
Part 2

Quick Breads

Quick breads are basically cakes in a loaf pan. The same tests that you use on cakes can be used with quick breads. Stick the toothpick or skewer right in the open crack in the center of the bread. The area under that crack seems to be the last area in the loaf to set up.

Incidentally, quick breads release from the pan easier if left to cool for few minutes before removing. Because of the larger mass, a loaf does not continue cooking as quickly as cookies do.

Custard Pies

Custard pies—including pumpkin pies—are a special problem. It takes quite a while for the protein in the eggs to set and make the pie firm. Often, the crust is becoming too brown before the eggs set. If so, cover the crust with strips of aluminum foil to retard further browning.

When a custard pie is done, a knife inserted in the center of the pie will come out clean. If you don’t want a cut mark in the center of your pie, use the jiggle test. Pick the pie up with two hot pads or mitts and gently shake the pie back and forth. If done, all but the center should be firm—there will be a little jiggle in the center. The center will continue to cook and firm up after you remove the pie from the oven.

We hope these guidelines help. With practice and observation, you’ll soon become very proficient at judging when your bread or cookies are baked to perfection. Your baked goods will then be irresistible.
Dennis, the Prepared Pantry 

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12 Things that You can Make with a Mini-bundt Pan
Cheesecake Recipes    

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Nancy, this is for Zelda in Kemp, TX. Looks like once again I didn't think through the recipe when I sent it in. It's odd how we just automatically do things and don't think to add all the instructions. I'm sorry and honestly trying to do better but seem to always leave out the size of the pan or something.

I use an 8-inch square pan and even though the original recipe didn't say if the pan should be greased or not, I do lightly spray it with Pam spray.

The M&M's are not mixed in with the other ingredients but are layered between the two layers of dough. You first put in 1/2 the mixed dough, add the layer of M&M's and then top the M&M's with the remaining dough.

Again, I'm sorry and will try to do better in the future.
Sherry (Indiana)

WE are eating more rice these days. This has become a favorite dish of my husband. You can substitute other vegetables, like zucchini, squash, diced carrots, chopped broccoli , chopped cabbage, etc. I have omitted the peas and added a can of undrained chili beans or , black beans to make a meatless main dish.
Robbie IN

Yellow Rice

2 cups Thai white Thai jasmine rice, OR white basmati rice
2 Tbsp. vegetable or olive oil
1/4 cup finely-chopped onion or scallions
3 cloves garlic, minced
1/8 to 1/4 tsp. chili flakes OR cayenne pepper
1/4 cup diced red pepper
1 roma tomato or 1 small field tomato, diced
4 cups chicken stock
juice of 1 lime- optional
2 Tbsp. Fish Sauce OR substitute soy sauce
1/2 tsp. turmeric- it gives the rice the yellow color
*optional: 1/4 to 1/3 tsp. saffron- I rarely use this, as this spice is very expensive.
1/4 cup frozen peas
garnish: handful fresh basil- optional Can also use dry basil and add it while cooking the rice.

Warm a deep pot over medium-high heat. Add the oil and swirl around, then add the onion, garlic, and chili/cayenne. Stir-fry to release the fragrance (1 minute), then add the red pepper and tomato. Stir-fry 1 more minute.

Add the rice and stir to coat, then pour in the stock. Add the lime juice, fish/soy sauce, turmeric and saffron (if using). Stir well.

When the stock begins to bubble, cover tightly with a lid and reduce heat to low. Allow rice to gently simmer 15 to 20 minutes, or until all - or 95% - of the liquid has been absorbed. Remove lid and fold in the peas, giving the rice a gentle stir as you do so.

Immediately replace lid and leave rice to sit over the same hot burner (heat off) for at least 10 minutes, or until you're ready to eat. The residual heat inside the pot will help any remaining liquid absorb and finish cooking the rice. Rice will stay warm in this way for 1 hour or more (great for making ahead of time!).

Remove lid and fluff rice with fork or chop sticks.
Robbie IN
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Joy, please share your family recipes with all of us. I am sure I am not alone in wanting to see them. I grew up with sauerkraut being served regularly, but my sons, their spouses and grandkids won't eat it. My husband will eat it once a year, maybe. They are also not fond of anything with fresh or cooked cabbage. As a result, I have lots of pasta and southwest recipes, as that is what they are guaranteed to eat. I am long past trying to get any of them to eat things they believe they don't like. For Bill, who asked about my Chile Verde recipe, the color will not be clear. Since I am blind, I cannot accurately describe the color and my husband is not a great help on this matter. he enjoys eating a great deal, but describing colors from memory is not easy for him. He will quickly admit that he is not the most observant person.
Robbie IN

How Eggs Work

Eggs as thickeners

Eggs are used to thicken sauces, custards, and fillings. The proteins in the egg coagulate as the egg is heated and thickens the liquid. If there are enough eggs, such as in a custard pie, the liquid will set and become firm. Both the whites and the yolks have proteins that will coagulate but the yolks are richer in fat and provide a creamy mouth feel that is pleasing.

Eggs begin to coagulate between 144 degrees and 158 degrees—well below the boiling point. The whites coagulate at a lower temperature than do yolks. The presence of sugar, starch, or water will raise the threshold at which eggs coagulate but if eggs become too heated they scramble and are no longer smooth. (Picture an egg in your frying pan. As it heats, the white becomes milky and thickens. The white sets before the yolk. Once the yolk sets, it is hard and crumbly—unfit for a sauce.)

Eggs as leaveners

Beaten egg whites, yolks, or whole eggs are used as leaveners in many cakes and soufflés by trapping air in the foam. Beaten egg whites have more volume and therefore more leavening ability than do yolks. The fat in the yolks retards foaming.

Eggs as emulsifiers

Oil and water inherently want to separate. An emulsifier is a bonding agent that brings opposing molecules, such as oil and water, together. You can whip oil and water together forever and never achieve a smooth mixture. Add an egg and you have a creamy sauce.

Eggs provide structure

As the proteins in eggs coagulate, they provide structure to many baked goods. (Try leaving the eggs out of a cookie or cake recipe and see what happens.) As the batter cooks, the proteins slowly set and give the baked good the structure it needs to keep from falling as it cools. (The starch and proteins in flour lend structure also.)

Other egg uses

Eggs provide moisture and fat in baked goods. The fat in eggs can be a shortening, reducing the gluten strands in flour and making for a more tender baked good. The fat also contributes mouth feel.

Eggs inhibit the forming of sugar crystals in some syrups, frostings, and candies.
Egg whites are used in royal icings to set the icings and give them harder shells.

Eggs are used as attractive washes for pastries and breads. An egg white creates a clear luster. An egg yolk creates an attractive bronze finish. (To use an egg wash, whisk an egg, an egg white, or an egg yolk with one tablespoon water. Brush the egg wash on the bread or pastries just before baking.)
Dennis the Prepared Pantry  
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Guiltless Cauliflower Alfredo Sauce

2 C. Cauliflower, Cooked
1 1/4 C. Fat Free Milk (I use HEB's Mootopia.)
3 Oz. Fat Free Cream Cheese
1 Tbsp. Flour
1 Tsp. Salt
1 Tbsp. Light Butter
3 Garlic Cloves, Minced
1 C. 2% Milk Italian Cheese Blend, Shredded

Place the cauliflower, milk, cream cheese, flour and salt into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.

Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.

Once thickened, remove the pan from the heat and add in the cheese. Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.
Bill, alb.

Servings: 8  Size: 1/4 C.
Sauce  Calories: 78.9  Fat: 3 g  Carb: 2.5 g  Fiber: 3.4 g   Protein: 8.7 g   Sugar: 1.3 g  Sodium: 507.2 mg
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Baked Chicken Breasts

1 Chicken breast for each serving desired (boneless)

For each chicken breast:
1/2 tablespoon mayonnaise, Helman's or other low carb brand
1/4 - 1/2 teaspoon crushed garlic,
1 - 2 tablespoons shredded Parmesan. (I use Pecorino Romano and shred it myself.).

Preheat oven to 350 F
Spread the mayo, cheese, garlic mixture on top of the chicken breast. Bake at 350 F degrees for 40 minutes or until the top is browned.

The chicken is moist and flavorful and all you need is a salad or veggie and you have a nice meal!
bill, Alb.
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Almond Chocolate Chip CookiesToday, as I was viewing the items in my pantry, I saw an Almond Chip Cookie Mix. There wasn't time to bake the cookies so I did the next best thing. I stole the chocolate chips from the package and ate some of them. They were soooo good. There are chocolate chips and then there are the most wonderful chocolate chips. It is very possible I was very hungry for something with chocolate but I those chips tasted wonderful. The Almond Chocolate Chip Cookie mix was one from Dennis at the Prepared Pantry. He uses real chocolate in his chocolate chips and it makes a such big difference in taste. I did feel a bit guilty stealing the chips from the mix, I did appologize to the mix for taking the chips from the package and promised to order some more. Not sure if this made me or the package feel better but I must say the chocolate chips tasted yummy.
Nancy Rogers

Fastest Fingers Clickers in the World
I wonder who the fastest fingers clickers in the world will be today?

If you want to try to see if you can the first click to the online recipes using the link in the email sent out.  I can't tell who you are only what state or county you are clicking from. I will post them each day.

1st - Alaska
2nd - South Africa
3rd - Qatar
4th - Oklahoma

It just fascinates me to look at the stats and see where everyone is from.  There are a lot from Virginia and I suspect it is because there are some of you all that use AOL.
Nancy Rogers


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Dr. Weil

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I am looking for a recipe for a drop cookie recipe that my mom made when I was young. It was a no cook oatmeal drop cookie without cocoa. It tasted like it had brown sugar instead of cocoa. I had the recipe and have lost it. My mom passed away and no one in my family remembers the recipe. I would appreciate it if anyone could help me find it.
Thank you, Tammy Couch, Benton,KY

Hey Miz Nancy:
Here is what Anne Byrne, the
Cake Mix Doctor, says about recipes calling for the old 18.25 oz. cake mix. I hope you can use this information. If not, perhaps Dennis Weaver has a similar suggestion?
Julia in PA

Hello from Anne,
Smaller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking my recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!
Contact Anne

Nancy, YOU do such an amazing service. Love the stories of the cats. thank you I recently ate in a cafe that served a
Spicy Cabbage soup. I believe they used their leftover roast beef, cabbage, maybe a tomato based broth, little onion. and I could not identify the small seeds in the bottom of the bowl. Anyone have a recipe? I have tried a couple and not getting close and of course they won't share this wonderful recipe.

Been a tough year My Love passed last year Jan 27 (of 45 plus years) and it has been a soul searching, growing, believing in myself and One Day At a Time. I am so Thankful he always encouraged, pushed me to do things myself (always hovering while I did it), I so miss that. I have reconnected with many friends of years ago and making a new life. I miss my old life but excited to see what my new life has in store. I co facilitated a Grief Class (at the time thought I was out of my mind) and it was wonderful. Hugs to All and this quote has been calming: "Sit. Quiet thy mind. Rest your heart. And, know you are not alone…"""
NanCee in SD

Ditto and Little One are taking the cold spell here fairly well. When ready to go to bed I find two little kitty shapes under my blanket. Sometimes they think that it is their bed and tend to not to want to share with their master. Their master has them out foxed though. Just put some food out and off they go to eat it. Off goes their master in the opposite direction to quickly claim her warm bed. Often I wonder if I am really in charge in this home?

The other day when I woke up from a peaceful nights sleep and noticed something out of the corner of my sleepy and unfocused eye. There on my pillow was a furry mouse. It nearly scared me to death so I began to beat that ugly furry thing with a fly swatter. Almost immediately Little One throws himself on the mouse to save its life. He picked up the mouse and moved it to his pallet. Little One began making soothing noises as he was cleaning the mouse. I am not sure what message he was telling his mouse but it is probable he was saying in kitty language his master is crazy to beat his favorite furry toy mouse with a fly swatter. All I can say is at 6:30am it looked real to me.
Nancy Rogers

One More Try
Baking in a Skillet - The pdf part of the link was left off. I will try to make the link work this time. I don't give up easily so I will keep trying until it works.

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 Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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