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January 13, 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)


Sweet Potato Salad Recipe

1-8oz can juice pack pineapple tidbits
11/4 lb. sweet potatoes, peeled, cut into 1/2 inch cubes
1-11 oz can mandarin oranges, drained
1 apple chopped
1/2 cup fine chopped celery
1/4 cup sour cream
1/4 cup mayo
1/2 tsp salt
1/4 tsp ground ginger
1/2 cup walnuts

Drain pineapple reserving 2 Tbsp of the juice. Steam potatoes in a steamer for 7-10 minutes or until tender crisp; do not over cook. Remove to a colander. Cool under cold running water; drain. Combine pineapple,sweet potatoes, oranges, apple and celery in a large bowl. Mix sour cream, mayo, reserved pineapple juice, salt and ginger in a small mixing bowl. Fold sour cream mixture into sweet potato mixture until well mixed. Chill, covered at least 1 hour. Stir in chopped walnuts just before serving.
8 servings
ENJOY !! Judy in Montana
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Berry Gelees Recipe
Portion size 42 pieces

Ingredients
2 large Granny Smith apples, (12 oz/375 g)
3 cups (750 mL) frozen mixed berries
1/2 cup (125 mL) water
2 cups (500 mL) granulated sugar
1 pouch (85 g) liquid pectin
Topping:
1/3 cup (75 mL) granulated sugar
To change the number of servings, enter the number, then press "calculate".Serving Calculator or reset
Preparation
Line bottom and sides of 8-inch (2 L) square metal cake pan with parchment paper; set aside.

Coarsely chop apples, including peels and cores but discarding seeds. In saucepan, cook apples, berries and water over medium heat, until apples are very soft, about 20 minutes.

In processor, purée apple mixture until almost smooth. Press through fine sieve to make 2 cups (500 mL) purée.

In clean saucepan, bring purée with sugar to boil over medium heat; boil, stirring often, until candy thermometer reaches gel point stage of 218°F (103°C), or when spoonful cooled on cold plate wrinkles and does not run together when separated with finger, 20 to 30 minutes.

Remove from heat. Immediately whisk in pectin. Pour into prepared pan. Let stand at room temperature, without disturbing, until set, 18 to 24 hours.

Turn out onto parchment paper–lined cutting board. Using greased sharp knife, trim edges to straighten. Cut into 42 cubes, cleaning and greasing knife after each cut.

Topping: Place sugar in dish. Coat jellies in sugar. Let dry on rack for 3 days. (Make ahead: Store layered between waxed paper in airtight container for up to 2 weeks.)

Additional information : Variation
Green Apple Gelées: Omit berries.
ENJOY
Canadian Living magazine
Judy in Montana
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Thanks Robbie for your help.Will give it a try first chance i get,and let you know how it turns out.
Keith Evansville


 


HI NANCY, would any one have a recipe for easy baklava.
Pauline, PA


Hi,
I know I am late with this reply, but my e-mails were backed up due to the holidays.

This is for Sandi in Texas wanting to know if there is a site that converts recipes to other serving amounts. Try Allrecipes.com. You can change the serving sizes.
Barb from Fl.


This made me hungry. Don't have everything I need for it to be supper tonight but will by tomorrow. Sherry (Indiana)

Ramen Noodle Casserole Recipe

1 lb Ground beef
1 Chopped onion
2 pk Beef-flavored Ramen noodles
1 can Cream of mushroom soup
1 can Cream of celery soup
1/2 c (scant) milk
1 can Sliced water chestnuts (optional)
1 c Celery
1 c Grated cheese, divided

Brown ground beef and chopped onion. Meanwhile, cook the Ramen noodles. Add the beef flavor packet to the ground beef mixture. When beef is browned & noodles are cooked, place both in casserole. Add soups, water chestnuts, (optional) celery, and 1/2 cup of grated cheese. Mix. Top with other 1/2 cup grated cheese.
Bake uncovered at 350 for 20-25 minutes.
Sherry (Indiana)
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It's cold here and am looking for any reason to have the oven on - chocolate chip cookies is one of the best reasons I can think of. Enjoy!! Sherry (Indiana)

Chocolate Chip M&M Chewy Bars Recipe

1-1/4 c Butter
2 Eggs
2 c Sugar
2 tsp Vanilla
2 c Flour
1 tsp Baking soda
1 c Chocolate chips
1 c M&M's (I use the mini ones)
1/4 c Cocoa
1/2 tsp Salt

Cream butter, eggs, sugar and vanilla well. Add remaining ingredients. Spread 1/2 mixture in pan. Top with M&M's and then remaining dough. Bake at 375F for 25-30 minutes.
Sherry (Indiana)
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Hi everyone!
I have a half package of wanton skins left over from making some really bad baked crab rangoons.
I was wondering if anyone has a good crab rangoon recipe, or any recipe that I can use my wanton skins for. I was thinking pasta or something?
Any suggestions would be appreciated!
Thank you. Terry In NY


In the Jan 7th newsletter the recipe from Sherry for Layered Blueberry Delight. Sherry, what size pan do you use?
Marge in So. CA.

Comment
This question was asked by others as well.
Kathi R


This recipe is from my sister. It would be an option for those needing gluten free; just make sure the cheeses, pizza sauce and garlic powder are all gluten free.
Robbie IN

No Crust Pizza Recipe

1 (8 oz) package of full fat cream cheese, room temperature
2 eggs 1/4 tsp ground black pepper 1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1-1/2 cups shredded mozzarella cheese

Any of the following or a combination:
pepperoni, ham, sausage, mushrooms, green peppers, olives, or cooked ground beef and additional garlic powder.

Preheat oven to 350. Lightly spray a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Robbie IN
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All the wonderful lemon recipes in the January 9th newsletter sound absolutely wonderful, but I do have questions about two of the recipes. The Impossible Lemon Pie recipe from Nancy's Kitchen calls for 2/4 cup lemon juice, so am thinking that has to be a misprint, and should probably be 1/4 cup? If it were actually 2/4ths cup, I am sure it would have been printed as 1/2 cup instead? Also for the Lemon Dump Cake recipe (sent in by Chris in NM) do you use the cake mix dry, or prepare it as directed on package before using? I am anxious to try both of these recipes.
Judy (in Alaska)

Comment
Yes it should be 1/2 and not 2/4. In the Lemon Drump cake, you use the dry cake mix in the recipe. You do not bake the cake.
Nancy Rogers


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
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Shrimp w/ peppers and Orange Juice

Ingredients
1 pound Florida shrimp, peeled and deveined
3 Florida bell peppers, assorted colors, sliced
1 large onion, sliced
1 tablespoon toasted sesame seeds
1 tablespoon Florida honey
1 cup Florida orange juice
1/4 cup cornstarch
1/4 cup low sodium soy sauce
Oil for cooking
Sea salt and fresh ground pepper to taste

Directions
Lightly coat the shrimp with the corn starch. Preheat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil to the preheated sauté pan. Carefully add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.
Remove the shrimp from the pan and add the peppers and onions. Cook the peppers for 4 minutes.
Add the honey, orange juice and soy sauce to the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium high and add the shrimp back to the sauté pan. The sauce should thicken and the shrimp will be cooked after three minutes. Serve over brown rice. Garnish with sesame seeds.

Note: I made this using chicken and it was very good.
From Southern Lou
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Sour cream adds something special to these wonderful
cookies.

Sour Cream Chocolate Chip Cookies

1-1/2 cups sugar
1/2 cup dairy sour cream
1/4 cup butter, softened
1/4 cup shortening
1 tsp. vanilla
1 egg
2-1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 pkg. (11 oz.) milk chocolate baking chips

Beat together in electric mixing bowl; sugar, sour cream, butter, shortening, vanilla and egg. Add flour, soda and salt and beat on low just until mixed in. Stir in milk chocolate chips. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake at 350 for 12 minutes until set.

Cool at least 2 minutes before removing from sheets. Makes 3 dozen.
Judy (in Alaska)
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Sweet Potato Salad Recipe

1-8oz can juice pack pineapple tidbits
11/4 lb. sweet potatoes, peeled, cut into 1/2 inch cubes
1-11 oz can mandarin oranges, drained
1 apple chopped
1/2 cup fine chopped celery
1/4 cup sour cream
1/4 cup mayo
1/2 tsp salt
1/4 tsp ground ginger
1/2 cup walnuts

Drain pineapple reserving 2 Tbsp of the juice. Steam potatoes in a steamer for 7-10 minutes or until tender crisp; do not over cook. Remove to a colander. Cool under cold running water; drain. Combine pineapple,sweet potatoes, oranges, apple and celery in a large bowl. Mix sour cream, mayo, reserved pineapple juice, salt and ginger in a small mixing bowl.

Fold sour cream mixture into sweet potato mixture until well mixed. Chill, covered at least 1 hour. Stir in chopped walnuts just before serving.
8 servings
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Red Velvet Punch

2 quarts cranberry juice
6-6oz cans pineapple juice
1-6oz can frozen orange juice concentrate thawed
1-6oz can frozen lemonade concentrate, thawed
1 quart ginger ale

Mix all together except the ginger ale in large container, chill, covered 8-10 hrs. Pour into punch bowl that has been cooled if it is a glass one. Add ginger ale at last minute.
24 punch cup servings
Enjoy!!!! Judy in Montana
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Cranberry Chutney

1/2 bag of fresh cranberries
1 cup sugar
1/2 cup water
1/2 cup orange juice
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup finely chopped celery
1/2 cup unpeeled medium sweet apple fine chopped
11/2 tsp orange zest
1/2 tsp ground ginger

Bring cranberries , sugar and water to boil in a 3 quart pan, reduce heat. Simmer for 15 minutes, stir occasionally. Remove from heat.

Stir in the orange juice, raisins, walnuts,celery, apple, orange zest and ginger. Spoon into a medium serving bowl. Chill, covered until serving time.
16 servings
ENJOY!!! Judy in Montana
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Fresh Parsnip Slaw

1/2 cup sour cream
2 Tbsp. fine chopped onion
2 Tbsp chop fine parsley
1 Tbsp fresh lemon juice
1 tsp. sugar
1/2 tsp.salt
1/8 tsp black or white pepper
6 medium parsnips, peeled and shredded
2 unpeeled medium sweet apples, fine chopped

Combine sour cream, onion, parsley, lemon juice,salt and pepper in a large bowl and mix well. Add parsnips and apples stirring to coat well. Chill covered for several hours.
serves 6
ENJOY!! Judy in Montana
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