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February 16, 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.
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A Buyer’s Guide to Cinnamon

Cinnamon
There are three types of cinnamon to consider: Korintje Cassia cinnamon, Vietnamese cinnamon, and Sri Lankan or Ceylon cinnamon.

Korintje cassia cinnamon comes from Indonesia, usually Sumatra. It comes from the cassia tree, not the true cinnamon tree, and is the cinnamon we are most familiar with.

Good quality Korintje cassia is sweet and mellow. Lower quality cinnamon, the B and C grades commonly sold in the stores, is often bitter and astringent. You can tell the difference by tasting it. Dab a little on your finger and put it in your mouth. Premium Korintje cassia cinnamon will be smooth with an almost citrus tone.

Vietnamese cinnamon also come from the cassia tree but it has a very different tone resulting in a different experience when baked. Botanically, it is the same but is harvested and processed differently resulting in the different flavor. It is stronger and spicier with more cinnamon oil flavor. It is delightful in apple and pumpkin pies and desserts.

Ceylon cinnamon is true cinnamon coming from the cinnamon tree. In some parts of the world, it is preferred over cassia cinnamons. It is less pronounced in flavor and has a more citrus overtone.

So which do you buy? We recommend all three so that you can match the distinctive flavors to recipes that you are using and the result you are trying to attain.

Korintje cassia is less expensive and can be very good. Be certain that you buy premium or grade A cinnamon. Look for the volatile oil content; that’s what gives cinnamon its flavor. It should have at least 2% volatile oil. (The cinnamon that we sell does.)

You have probably noticed that you can buy spices in bulk for much less than in small quantities. Handling and packaging is expensive. If you are confident in the quality of the cinnamon you are purchasing, buy it in quantity. However, keep in mind that cinnamon will lose its potency. As it becomes older, you may have to use more of it to get the same flavor in your goods. We recommend buying what you can use in a year.
Dennis, the Prepared Pantry   

The Magic of Cinnamon Chips Cookbook (Pdf)
Using Cinnamon Chips in Cookies, Muffins, Breads and More

Tip
How much cinnamon should you use in your baking? Inexpensive cinnamon has an astringent, drug store-like tone. It's no wonder that most recipes call for a minimal amount of cinnamon, just a hint of spice in the background. Good cinnamon should have a strong but pleasant taste on the tongue and a cinnamon sugar mixture should be a treat. If you're using good cinnamon, you should be able to double or triple the amount of cinnamon in most recipes. Look at the recipe and decide. More and better cinnamon can be magical.
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To introduce you to Amora, we invite you to accept 3 bags FREE when you buy 1 bag for $12.95 plus shipping and handling, with no obligation to buy anything else. We hope you’ll try all four of the blends we offer. Once you’re sure about your favorite (or favorites) you can customize your home delivery plan to include the amount of coffee you receive, and the schedule on which you receive it.         
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There was no newsletter sent out on Friday.  I had a busy day and then came home.  Laid down for a 15 minute nap.  I woke up 6 hours later.  Not sure why I was so tired but when I woke up I logged on the computer to see how many tips, recipes and messages to post.  Not many messages were in the email box.  Today more came in so the newsletter is going out this evening. instead.

I have been applying for different part time jobs in Lubbock.  Hopefully one will come through where I can tutor math.  I love tutoring math and it will allow me to earn some more income to keep the site online during the next 6-months. My two loves are the site and tutoring math.  Not everyone gets to do what brings them joy in life.
Nancy Rogers


Rice A Roni Salad Recipe

2 packages almond or chicken Rice A Roni
1 small green pepper
3 stalks celery
2 bunches green onions
1 can water chestnuts
1 can black olives
1 jar or can artichoke hearts
1/2 cup mayonnaise
1 tablespoon sugar
salt and pepper

Cook Rice A Roni according to package directions and cool. Drain juice from artichokes. Add the vegetables to the Rice A Roni. Mix well. Add mayonnaise, sugar, salt and pepper to taste.
Lisa TX
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Green Pea Salad Recipe

1 large head of lettuce, shredded
1 cup chopped celery
1 large green pepper chopped
6 chopped green onions
1 can sliced water chestnuts
1 package frozen peas, uncooked
2 cups mayonnaise
1 tablespoon sugar
Parmesan cheese
1 small jar bacon bits

In a large salad bowl make one layer each of lettuce, celery, green pepper, green onions and water chestnuts. Add layer of frozen peas last. Mix mayonnaise and sugar, spread on top of frozen peas. Sprinkle with enough Parmesan cheese to cover entire top. Add entire jar of bacon bits. Refrigerate overnight. Toss salad just before serving.
Lisa TX
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Cajun Potato Salad Recipe

8 cups potatoes, cooked, cooled and cubed
1/2 pound bacon, crisp fried and crumbled, and drippings
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped dill pickles
1/2 cup chopped sweet pickles
3 tablespoons yellow mustard
salt and pepper to taste
2 cups mayonnaise
2 teaspoons Louisiana Hot Sauce

Combine all ingredients in a large bowl. Serve warm or chilled.
Linda NM
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Coleslaw Recipe

1/2 head, 3/4 to 1 pound cabbage
3 green onions or scallions with tops, sliced very thin
1 1/2 teaspoons dried dillweed or 2 tablespoons minced fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons red wine vinegar
2 tablespoons vegetable or olive oil
1/3 cup mayonnaise

Shred the cabbage fine with sharp knife or food processor. Cut out the core. In a medium size bowl, combine the cabbage with the green onions, dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise, and toss again. Cover and chill 1 hour before serving.
Linda NM
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Beef Gravy Mix Substitute Recipe
Makes about 1 cup mix.

Ingredients:
1 1/3 cup instant nonfat milk powder
3/4 cup instant flour (Wondra)
3 Tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter
3 teaspoons Brown sauce for gravy

Instructions: to make Beef Gravy mix.
Combine milk powder, flour, bouillon granules, thyme, onion powder, and sage. Stir to blend. Use a pastry blender to cut in butter until evenly distributed.

Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a container with tight fitting lid. Label with date and contents. Store in a refrigerator. Use within 4 to 6 weeks.

To make Beef Gravy: Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over med. heat until gravy is smooth and slightly thickened, 2 to 3 minutes.

Directions:
to make Beef Gravy
1 cup cold water
1/2 cup Beef Gravy Mix
bill, Alb.
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Potato starch was listed in a recipe to add to cake mix..

Exactly what is it and where do you buy it.
Thanks for your help.
Lurine


I was recently given a giant jar of 5 spice powder. I would welcome new recipes that specifically use this spice. I know it is often used in Chinese cooking.
Robbie IN


You can use your own favorite meatloaf recipes to make sliders. These are great as an appetizer or main dish.
Robbie IN

Meatloaf Sliders Recipe

1 1/2 pounds lean ground beef or ground turkey
1 1/2 cups soft fresh bread crumbs
2 tablespoons fresh chopped parsley, or 2 teaspoons dried parsley flakes
1 medium onion finely minced
1/2 green bell pepper, finely minced
1/4 teaspoon thyme
1/4 teaspoon basil
1/2 teaspoon black pepper
salt to taste
1 egg
1/3 cup barbecue sauce, plus more for brushing
slider buns

Optional Toppings
dill pickle slices
sweet pickle slices
cooked bacon strips, cut in 1-inch pieces
thin cheese slices, quartered, or shredded cheese
small tomato slices
lettuce
Diced jalapeno peppers

Heat the oven to 350° F. Spray 18 muffin cups with nonstick cooking spray or line a large rimmed baking sheet with foil and spray with nonstick cooking spray.

In a large bowl, combine the ground beef, bread crumbs, parsley, finely minced onion and bell pepper, thyme, basil, black pepper, salt, egg, and 1/3 cup of barbecue sauce. Mix well until ingredients are thoroughly blended.

Using a 1/4-cup measure, pack 1/4 cup of the meat mix in each muffin cup, or place on the foil lined baking sheet and flatten slightly to a burger shape.

Bake for about 30 to 40 minutes, or until cooked through. The meatloaves should register at least 165° F on an instant read thermometer inserted into the thickest part of a mini meatloaf. Brush each mini meatloaf with a little barbecue sauce.

If desired, top with a cheese slice and return to the oven; bake just until the cheese has melted, about 2 minutes longer.

Remove from the oven and let stand for about 10 minutes. Split the slider buns and toast if desired. Assemble the sliders with a mini meatloaf and toppings of choice.
Makes 18, about 2 ounces each.
Robbie In
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Cinnamon Apple Cookies RecipeCinnamon Apple Cookies

These are soft, moist, cake-like cookies. The cinnamon chips provide a pronounced burst of cinnamon in each bite.

Ingredients
1 cup brown sugar
1 large egg
3/4 cup shortening
1 cup applesauce
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup walnuts, 1/4-inch chopped
1 cup cinnamon chips

Directions
Preheat the oven to 325 degrees.

Cream the brown sugar and shortening together. Add the egg and beat in. Add the applesauce and combine until well blended.
Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves in another bowl.
Add the flour mixture to the creamed applesauce mixture. Mix until just combined. Fold in the walnuts and cinnamon chips.

Drop by rounded tablespoonfuls onto greased cookie sheets. If the batter stands more than 3/4-inch high, press it down with the back of a spoon.

Bake for 12 to 14 minutes on dark pans or until the edges start to brown. (Light colored pans will take longer to bake.) Remove the cookies to cool on wire racks.
Dennis, the Prepared Pantry   
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Awhile back there was a recipe for cooking a whole chicken in the crockpot sittng it on some balls of foil. Does anyone have this recipe? Thank you.
Sharon from Iowa


Ok Nancy, here's the corrected copy. I'm so sorry I didn't read it over better before sending it in again. I know how Ivey talks and am used to it but others wouldn't be.
Sherry

Oatmeal Muffin in a Mug Recipe

1 egg
2 tsp healthy oil
1/2 RIPE banana, 1/2 cup berries OR 1/3 cup diced apple
1 t vanilla
1/4 c Old-fashioned Oats
1 packet sweetener
Cinnamon to taste

Beat egg and oil, add banana and vanilla and mix until combined. Add dry ingredients and mix well. Microwave for 1 1/2 minutes, at high power, or until mixture starts separating from mug. Let it sit 1-2 minutes to set up.

Just as a side note - I didn't have regular oatmeal so used a package of instant. The instant already has sweetener in it so I omitted the packet listed in the recipe. Used apples in mine and had it for breakfast this morning. Was delicious but came out a bit
dryer than I like. Think next time I'll add a tablespoon of water or milk before cooking
it.
Sherry (Indiana)
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Perogi Recipe

4 cup flour
1 stick margarine, melted (1/2 cup)
2 eggs beaten
1 cup iced water

Mix dough and roll out onto lightly floured board. Cut into squares or circles to make perogi (to fill with mixture). Makes approximately 32 large or 60 small perogi. Place 1/2 tsp or more in on one side of dough and fold over the other side. Pinch edges to
seal. Drop perogi into big pot of boiling water to cook. Remove when they rise to the top. Fry in onions and butter or just pour fried onions and butter over the top.

Fillings
3/4 pound of longhorn or Colby cheese (I shred mine)
fried onion in butter
6-7 medium sized potatoes

Make and cook potatoes just like for mashed. Drain and add cheese, minced fried onions into potatoes and when cheese melts, mash together. Cool before using.

Prune filling
1/2-1 lb. of prunes,cooked and mashed

Cheese filling
1 lb. dry cottage cheese
1 egg beaten
1/8th tsp. salt
Combine.

Cabbage Filling
1 -2 lbs of cabbage, chopped fine
1/2 tsp salt
2 TBS. butter
1 medium onion minced. Saute in butter until cooked and tender.

Sauerkraut filling
1 large can of kraut, (drained well and chopped fine)
1 medium onion saluted in butter
Add kraut and fry slowly until brown.
Joy
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Hi NancyLanders, have a question I hope someone can help me with.

I'm trying to stay with a low-carb diet and find that a lot of the recipes call for almond flour and almond milk. That would be fine but I'm extremely allergic to nuts and so can't use those products. Would anyone know what a good substitute would be?
Thanks in advance for your help.

Slow-Cookin' Pulled Chicken
PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g
sugars, 22.5g protein

This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself.

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!
MAKES 7 SERVINGS
Sherry (Indiana)
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RE: Donna's Graham Cracker Brown Bread recipe in issue Febuary 10 - is it correct that
there is no sugar in this recipe?
Dorothy G


If you like fruit and chicken together this is a tasty sandwich. You can easily cut the recipe in half and prepare only two sandwiches, which is great for those cooking for only themselves.
Robbie IN

Chicken Salad Sandwiches with Dried cranberries and Apples

3 cups diced cooked chicken
1/4 cup dried cranberries
1/2 cup diced celery
2 to 3 tablespoons finely chopped red onion
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise- can also use plain yogurt
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
1/8 teaspoon ground black pepper or to taste
lettuce leaves

Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using. In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and pepper. Stir into the chicken, adding more mayonnaise as needed and for
taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.
Serves 4.
Robbie IN
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Chipotle Ranch Dipping Sauce Recipe

Ingredients:
1 T. ranch dressing
3 T. sour cream
1/4 T. chipotle chili powder
1/8 T. cayenne (adjust more or less depending on how spicy you want).
1/8 T. salt
1/8 T. garlic powder

Directions:
Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.
Bill, Alb
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Grilled Radishes Recipe
6 servings

Ingredients:
20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste

Directions:
Preheat the grill for high heat.

Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.

Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.
Bill, Alb
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Tip
Leftover Wonton Wrappers

Cut enough wrappers into quarters, place in vegetable oil-sprayed wells of mini muffins tins (1 wrapper equals 4 wells). I had only one tin, which made 12 wells, so I had to repeat this step several times), and bake at 350 degrees until golden (watch them!) Take out and cool. Fill each with a mixture of diced, cooked turkey, mayo, snipped dried and sweetened cranberries, mini-diced celery, mini-diced and peeled sweet apples, and 1/2 c diced walnuts/almonds. Fill just before serving.
K


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com