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January 8, 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)


I need recipes for using lemon in them. My family loves lemon pudding and lemon meringue pie. Any Landers out there have other tried and tested lemon recipes?
Mary J


A while back someone was wanting a recipe that the caramel didn't get hard.. I have never used this recipe but it would stand to reason that one would have to add some cream to the caramel when U were melting it.. Pat from SW Okla.

Turtles Candy

1- 8 0z bag of Caramels
2 T Heavy Cream
1 C Pecan Halves salted
1 lb Ambrosia Milk Chocolate or 16 oz Sq Semi-Sweet Chocolate.
Melt Caramels in Heavy Cream. Arrange Pecan Halves 4 or 5 on a greased or wax paper. Spoon Caramel into small mound in the middle of the nuts. Let stand to set the Caramel. Melt the Chocolate . Stir gently. Coat Caramel. Let stand to set.


Today in my email I got an email that contained a virus in it.  I opened the email and infected my computer.  It has taken all day to remove the virus and restore my computer back where I can use it.  Before I posted the recipes and before I sent an email out letting you all know the recipes have been posted online, my computer was checked and rechecked to make sure no virusstill existed on my computer.

After reinstalling several programs (including the website),  it was after 2:00 AM.  I will make a link so the recipes can be printable tomorrow.  Wanted to get the recipes online they can be viewed.

If you don't want to wait until I get the Print this Recipe link, you can place your cursor in the frame you wish to print and click it three times.  The recipe within that frame should be highlighted.  After the text is highlighted, right click with your mouse, and choose the print option.  When the print screen comes up, change the Print range option from all to selection.  This will allow you to only print what you have highlighted.

Tomorrow when I am updating the site remember to press the F5 button on the top row of the computer to reload the page if it doesn't load.  Pages tend not load when I am updating the pages.
Nancy Rogers


This soup really has a good flavor, and is perfect for a chilly winter day. I use mild Italian sausage, but if you like foods spicier, use the hot sausage.

Sausage Garbanzo Soup

1 lb. bulk Italian sausage
1/2 cup chopped onion
3-1/2 cups water
1 can (15 oz.) garbanzo beans, undrained
1-1/2 cups cubed potatoes
4 tsp. instant beef bouillon granules
1 tsp. paprika

In large saucepan, cook sausage and onion till meat is browned; drain. Stir in water, undrained beans, raw potatoes, bouillon and paprika. Bring to a boil; reduce heat and simmer covered for 30 minutes, until potatoes are tender, stirring occasionally. Serves
6 to 8.
Judy (in Alaska)


Hi there Landers. Glad more are sending
in such good recipes. It is refreshing to see new names and recipes. This is a good one and I bet you have ham in your freezer left over from the
holidays.

Tortellini with Ham, Peas, and Tomato Cream Sauce

2 tablespoons butter
1 onion, chopped
2 1/2 cups canned crushed tomatoes (from one 28-ounce can)
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup heavy cream ( I used Evaporated milk )
1 pound cheese tortellini
1/4 pound ham, cut into 1/4-inch strips
3/4 cup frozen petite peas, defrosted

In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.

Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.
Garnish w/ parmesan cheese if desired.
Yield: 4 servings.
Southern Lou

Comment
So glad to see you back. Missed your good recipes.
Nancy Rogers


 


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Hi Nancy,
Thank you so much for all your hard work. You'll never know how very appreciated you really are!
In regards to the Luscious Layered Blueberry Dessert sent in by Sherry on Tuesday, January 7th....What size pan is she using for this recipe?
Have a wonderful blessed day.
Kathi R


I asked Lisa to share some of her favorite crock pot recipes. Here are a few of them. More will be posted tomorrow.

Crock Pot Baked Stuffed Apples

6 medium red tart apples
1 C. light brown sugar
1/4 C. raisins

1 T. orange peel
1/4 C. butter
2 C. very hot water
3 T. orange juice concentrate

Wash and core the apples, but don't peel them. In a pan that will fit in your crock pot, stand up the apples. Butter the pan first. Fill the core cavities with the brown sugar, raisins and orange peel. Top with butter.

Place the pan in the crockpot. Pour the hot water around the pan. Sprinkle the orange juice concentrate over the apples. Cover the crock pot and cook on low for 3 - 5 hours or until apples are tender.


Crock Pot Baked Apples

2 tbsp raisins
1/4 cup sugar
6 to 8 apples, washed and cored
1 tsp cinnamon
2 tbsp butter

Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot with butter. Put in crockpot; add 1/2 cup water. Cover; cook on Low 7 to 9 hours.


Crock Pot Rice Pudding

1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla

Grease stoneware of crock pot with butter. Beat half and half, eggs, sugar & vanilla with electric mixer. Stir in rice and raisins. Pour in crock pot. Sprinkle nutmeg on top.
Cover, cook on high for 30 minutes. Stir well. Cook on low, 2-3 hours.
Makes about 8 cups


Crockpot Blackberry Dumplings

1 package (14 ounces) frozen blackberries (3 cups) thawed and drained
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
1 cup bisquick original baking mix
2 tablespoons sugar
1/3 cup milk
ground cinnamon
whipping (heavy) cream or vanilla ice cream, if desired

Mix blackberries, 1/3 cup sugar, the water and lemon juice in 3 1/2 or 4 quart crock pot. Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until m ixture is boiling.

Mix baking mix and 2 tablespoons sugar in small bowl. stire in milk just until dry ingredients are moistened. drop dough by 6 spoonfuls onto hot berry mixture. sprinkle with cinnamon. Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.

To serve, spoon dumpling into dessert dish. spoon berry mixture over dumpling. top with whipping cream.


Reduced Sodium Crockpot Ribs

2 1/2 to 3 lb. country style pork ribs, boneless
1 tbsp. oil
1 large onion, quartered & sliced 1/4- to 1/2-inch thick

Sauce:
1/3 cup low sodium soy sauce
1/2 cup tomato ketchup
1 tbsp. prepared mustard
3 tbsp. brown sugar
2 cloves garlic, minced
Dash black pepper
2 tbsp. apple cider vinegar
1 teaspoon celery seed

Trim off excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the crock pot. Place onion slices over ribs. Combine all sauce ingredients; pour evenly over ribs and onions. Cover and cook on low for 8 to 10 hours.
Serves 6.


Crock Pot Sweet and Sour Chicken

8 boneless, skinless chicken breasts
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix onion soup
10 oz jar apricot preserves

Place chicken breasts in your crock pot. Pour remaining ingredients on top of chicken. No need to mix. Cover and cook for 6 to 8 hours on low.
Makes 6 to 8 servings.


Lemon Pudding Cake

3 large eggs separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
3 tablespoons butter
1 1/2 cups milk
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt

Beat egg whites until stiff peaks form set aside. Beat egg yolks and blend in lemon peel juice and butter and milk. Combine sugar, flour and salt and add to egg milk mixture beating until smooth. Fold into beaten egg whites. Spoon into crockpot. Cover and cook on high for 2 to 3 hours.


Crock Pot Lemon Chicken

1 Chicken, cut up
1 teaspoon vinegar
1/2 cup Flour
1 teaspoon salt
3 tablespoons Catsup
6 ounces Frozen lemonade
2 tablespoons Cornstarch mixed with
3 tablespoons Brown sugar
1/4 cup water

Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.


Crock Pot Pinto Beans Texas Style

1 pound dried pinto beans
6 cups water
3 pounds beef brisket or round roast
1 large onion, chopped
1/2 cup dark molasses
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 bay leaf

Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hour. Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.
Place meat in the bottom of the crock pot; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover. Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered. Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish. Remove meat to a carving board and
cut into slices; spoon beans around beef on platter.


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Vegetable Beef Stew

1 cup sun-dried tomatoes, not oil packed
1- 1/2 pounds beef stew meat
12 new potatoes (1-1/2 pound)
1 medium onion, in 8 wedges
8 ounce bag baby-cut carrots, (about 30)
2 cups water
1-1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup water
2 tablespoons all-purpose flour

Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix tomatoes and remaning ingredients except 1/4 cup water and the flour in 3 1/2 to 4 quart Crock Pot.

Cover and cook on Low heat setting 8-9 hours or until vegetables and beef are tender.
Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on High heat setting 10-15 minutes longer or unitl slightly thickened. Remove bay leaf.
Serves 6.


Crock Pot Peach Butter

Ingredients :
6 c. unsweetened peaches
3 c. white sugar
1 1/2 c. apricot nectar
2 tbsp. orange or lemon juice
1 tsp. vanilla

Preparation : Put peaches through food mill or food processor. Mix all ingredients together well and put in crock pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.


Crock Pot Peaches with Peaches

5-6 pork chops
1/4 C brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
8 oz. can tomato sauce
29 oz. can cling peaches (halves)
1/4 C. vinegar
Salt and pepper

Brown chops lightly on both sides in skillet. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 C. of syrup from peaches and the vinegar.

Season chops and arrange in crock pot. Put drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4-6 hours.


Crock Pot Bourbon Chicken

4 chicken breasts halves
1/4 cup flour
1/2 teaspoon paprika
Salt
2 tablespoons butter
2 tablespoons oil
2 tablespoons onion, chopped
2 tablespoons parsley, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
1 (4 ounce) can mushrooms, undrained
1 (10 ounce) can tomatoes
1/4 teaspoon sugar
Salt and Pepper

Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment.

Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on Low for 6 to 7 hours.
Serve with noodles of rice.
Serves 4


Crock Pot Easy Vegetable Soup

1 (14 ounce) can stewed tomatoes
1 (14 ounce) can tomato sauce
1 (14 ounce) can sliced potatoes
1 (14 ounce) can corn niblets
1 (14 ounce) can peas
1 (14 ounce) can cut-green beans
1 small can of turkey or chicken
2 tablespoons Mrs. dash seasoning

Do not drain liquids. Mix all ingredients and cook in crock pot (low heat), 4-5 hours.


Crock Pot Broccoli Casserole

2 10 oz. pkgs. frozen broccoli flowerets, thawed
1 can condensed cream of celery soup
1 1/4 cups shredded Cheddar cheese
1/4 cup minced green onion
1 cup crushed saltine crackers or potato chips

In large bowl, combine broccoli, celery soup, 1 cup of the shredded cheese, and the minced onion. Pour into lightly greased crock pot. Sprinkle top with
crushed crackers, then with remaining cheese. Cover and cook on Low for 5 to 6
hours or on High for 2-1/2 to 3 hours.


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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