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July 8, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


July Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
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Nancy Rogers


 


 
Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.
 


      


 

 Chipotle Pork Ribs Recipe

Ingredients
1 rack pork back ribs, cut into 3 or 4 pieces
1 8-oz jar chipotle sauce (Hotness to suit your choice.)
1 teaspoon garlic powder
1 teaspoon ground black pepper
3/4 teaspoon salt

Directions
Heat oven to 300 degrees F. Place pork ribs in baking dish. Stir together 1/2 cup sauce, garlic powder, pepper and salt.
Pour chipotle sauce mixture over ribs in baking dish; toss until coated. Place ribs, in a single layer, on a large piece of heavy-duty foil. Bring up long sides of foil; seal close with double fold. Seal close remaining short sides of foil with double fold to form a foil packet Place foil packet, seam side up, in jelly-roll pan or on baking sheet in oven.

Bake for 2 to 2 1/2 hours or until meat is very tender. Remove from oven. Heat oven broiler. If juices have leaked onto jelly-roll pan or baking sheet, wipe dry with paper towels Open foil packet. Generously brush ribs with some remaining chipotle sauce. Broil 4 inches from heat for 3 minutes.

Turn ribs over; generously brush with additional chipotle sauce
Continue broiling for 3 minutes more.
Bill, Alb
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 Have a question, reply or recipe to share?
Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com

Scalloped Cauliflower Recipe
(low carb)

1 bag frozen cauliflower 1/4-1/4 cup onion, finely chopped
8 oz cheddar cheese, shredded 4 oz heavy cream
salt and pepper /4 cup butter
crumbled cooked bacon (optional)

Preheat oven to 350. Run cool water over frozen cauliflower in colander to separate pieces. Spray large casserole dish with Pam and layer 1/2 cauliflower on bottom. Season with salt and pepper, then layer with 1/2 onions and thinly sliced pats of butter. Add 1/2 cheese. Repeat layers. Pour cream over and bake 45 min. (Can add crumbled bacon 10 min before completion). Serves 4 @ 6 carbs, 3 fiber, 3 NET carbs,17 protein

For low sodium: use no bacon, unsalted butter, no salt-Mrs. Dash instead, cheese
Sandy/Michigan
Click Here to Print this Recipe


Nancy,
I am need of a good bread pudding recipe with vanilla sauce. I think the one I had was made with vanilla pudding but have no recipe for it. All help appreciated.
Linda MN 


This recipe is for Erma in Missouri that wanted a recipe for Blackberry Cobbler that appeared in the July 7, 2014 newsletter. This recipe is what I use that is close enough to a 9 inch or 10 inch pan. In my household there are only two of us, that's why I like making desserts in smaller pans instead of the larger ones.

Blackberry Cobbler Recipe

1 Quart of Berries
1 Stick of Butter, melted
1 Cup Self-Rising Flour
1 Cup White Sugar
1 Cup Milk
1 Teaspoon Vanilla Extract

Heat oven to 350 degrees. Melt butter in a 9X9 pan. Mix flour, sugar, milk, and vanilla extract. Pour into buttered pan. Pour in berries. Bake 25 to 30 minutes. Serves 4 to 6. May be made with any berry, apple, or peach.
Sandy in Ohio
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Simple Potato Salad for Beginner Cooks
The first one I made--and continue to make, years later.
Delicious, quick and easy.

Potatoes
Onion
Mayonnaise
Salt & Pepper

While water boils slowly, Add potatoes (your favorite kind), leaving skins on. Simmer potatoes until SEMI-soft, about 25-35 minutes, depending on size. Stick knife in to test softness. Remove potatoes, let cool slightly. Remove skin & cut into cubes. While still warm, add chopped onion (lots), and salt & pepper to taste. Add ("Best Foods") mayonnaise to desired consistency, stir lightly to mix. Best served warm. (To add protein, and 'personalize' it--add chopped boiled egg, and/or crumbled bacon.)
~carol on coast
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Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini Recipes
Fresh Tomato Recipes 

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Andrea requested recipes for muffins or breakfast bars in the 6/30 newsletter, as she wanted alternatives to cereal for a quick breakfast. Here are 2 she might like. We have always liked morning glory muffins since they include carrots and fruit. Some recipes use plums instead of raisins; as is often the case there are hundreds of versions of this recipe.
Robbie IN

Morning Glory Muffins Recipe

1-1/2 cups whole wheat flour
1/2 cup oatmeal
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 cup firmly packed brown sugar or sugar substitute
1 egg, lightly beaten
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup fat-free milk
1 8-ounce can crushed pineapple
1 1/2 cups freshly grated carrots (about 2 medium carrots)
1/2 cup raisins-can substitute dates,, dried cherries, dried cranberries or other fruit

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray.
Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.

In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined.

Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.

Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed.
Makes 12 muffins
Robbie IN
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Sausage Egg Muffins Recipe

1/2 pound bulk pork sausage
12 eggs
1/2 c chopped onion
1/4 c chopped bell pepper
1/2 t salt - I omit this.
1/4 t black pepper
1/4 t garlic powder
1/2 c shredded cheddar cheese

Brown sausage; drain; Beat eggs; add onion and bell pepper, salt, pepper and garlic powder. Stir in sausage and cheese; Spoon by 1/3 c into greased muffin tins. Bake at 350 for 20-25 min or until knife inserted in center comes out clean. I used cupcake papers for mine to make them look like muffins (I greased the inside of the cupcake papers). Also, my muffin pans must be smaller than today's because I got way more than 12.
Robbie IN
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Recent Online Recipes
Jun 25     Jun 26      Jun 27     Jun 28     Jun 29     Jun 30     July 2    
Jul 3         Jul 5         Jul 6

No newsletter was sent out on July 4th.


If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 


 


 


Kristen in Colorado, I do this when making a Jello mold. I grease the mold with mayonnaise before pouring in the Jello. Second, before un molding I wrap the mold in a hot dish towel to help free it. Hope this will help.
Theresa in MI


Several Blackberry Cobbler Recipes

Old Time Blackberry Cobbler

Ingredients
Pastry for a 9-inch double-crust pie, store-bought
1 cup sugar
2 tbsp all-purpose flour
2 teaspoons vanilla extract
6 cups fresh blackberries (about 1 1/2 pounds), frozen will also work
2 tbsp cold butter, chopped into small pieces

Directions
1 Heat the oven to 450°F.
2 Roll out about one third of the pastry dough and trim it to make a 9-inch square. Place it on a baking sheet lined with parchment, waxed paper, or aluminum foil. Place on the middle rack in the oven and bake for about 10 minutes, until the pastry square is dry, lightly browned, and developing small bubbles over the surface. Remove from the oven and set aside to cool. Leave the oven on.
3 Roll out another third of the dough into a 10- or 11-inch square, and gently fit it into an 8- or 9-inch square baking pan. Cut the dough into pieces as needed to patch together a bottom crust, shaping it to cover the surface of the baking pan. Trim the dough to leave a 1/2 inch overhang, this way you'll have plenty of crust to fold back down as you finish the pie.

4 Press firmly wherever there are seams in the dough, so that the pan is sealed completely to hold in the delicious bubbling filling as it bakes. Set aside all the scraps and pieces of pie dough for finishing up the top lattice crust.

5 Combine the sugar and flour in a small bowl. Stir the vanilla into a 1/4 cup of cold water. Place these two mixtures by the pastry-lined pan, along with the blackberries and the baked pastry square.

6 Scatter half the blackberries into the pan; they won't cover completely and that is fine. Sprinkle half the sugar mixture over the berries, then sprinkle half the water over the sugared berries, and scatter half the small chunks of butter over them as well.
7 Place the baked pie crust square on top of the berries, and repeat the process, scattering in the remaining berries, sugar, water, and butter.

8 Roll out the remaining pastry and scraps into a 10-inch square. Cut 14 long strips about 1-1/2 inches wide. Drape 7 of the pastry strips over the berries in 1 direction, leaving an inch or so of overhang past the edge of the pan. Drape the remaining 7 pastry strips at right angles to the first patch, in a criss-cross design, making a big, edible, tic-tac-toe board. Dip your fingers in water and dampen the underside of each strip end. Press each one against the crust, sealing it firmly against the pastry-covered side of the pan.

9 To finish the crust, fold the top edges of the piecrust up, enclosing and covering the strips and just touching the berries. Press to seal them against the sides of the pan. To seal the crust, you can pinch the dough into a crimped pattern, or press it flat against the sides of the baking pan with the back of a fork, making a design with the tines.

10 Place the cobbler on a baking sheet to catch spills, and place it on the bottom rack of the oven. Bake for 10 minutes, then reduce the heat to 350°F. Bake 45 to 50 minutes more, until the filling is juicy and bubbling up through the pastry strip, and the crust is golden brown.
11 Remove from the oven and place on a cooling rack or a folded kitchen towel and let it cool for 20 minutes. Serve warm or at room temperature.

Makes one 8- or 9-inch cobbler.
http://www.styleathome.com/food-and-entertaining/recipes/recipe-old-time-blackberry-cobbler/a/34442
IK

Berry Cobbler
Makes 6 servings

Ingredients
2 cups (1 pint) fresh or frozen berries (blueberries, blackberries, and/or raspberries)
1 package (1-layer size) yellow cake mix
1 teaspoon ground cinnamon
1 egg
1 cup water, divided
1/4 cup sugar
1 tablespoon cornstarch
Ice cream (optional)

Preparation:
Preheat oven to 375°F.
Place berries in 9-inch square baking pan; set aside.
Combine cake mix and cinnamon in large bowl. Add egg and 1/4 cup water; stir until well blended. Spoon over berries.
Combine sugar and cornstarch in small bowl. Stir in remaining 3/4 cup water until sugar mixture dissolves; pour over cake batter and berries.
Bake 40 to 45 minutes or until lightly browned. Serve warm or at room temperature with ice cream, if desired.
This recipe appears in: Cobblers & Crisps
Cheers
IK
Click Here to Print both these blackberry Recipes


There is a pinwheel blackberry cobbler in June 24th, 2005 newsletter
Genie


Cornbread Salad

Replying to:
Dear Nancy and All,
I had a favorite salad recipe and now I have lost it. I sincerely hope someone here can help me. I believe it was called 'Cornbread Salad' or 'Southwestern Cornbread Salad' or something similar to that. If I remember correctly it was posted by a lady that signed her name as 'Tona in Bama' although I am not sure I have that correct either. I have searched the site but haven't had any like finding the recipe. I would be so grateful if anyone could point me in the right direction.
Thank you in advance. Nancy has the nicest and kindest group of people here. I guess you all take after her. :)
~ donna in PA

I, PeggyNELA, first made this Cornbread Salad sent to Nancy by Dawn in August 2007.
It is the best Cornbread Salad recipe that I have found.
Notes by Norma and Ann added to recipe, as well as my own notes.

Cornbread Salad

(For those of you who like them, a drained can of pinto beans is a great addition to the Cornbread Salad. Yummy! Thanks, Norma in NC)

(Spread bacon bits on top of mayonnaise; Let sit all day in fridge or overnight. I thought it would be pretty to add grated cheese on top of the bacon. Ann in middle GA)

1 box Jiffy corn muffin mix, prepared as directed, cooled and crumbled (I dried a little after crumbled –PeggyNELA)
1/2 c. pickle relish (not salad cubes)
1/2 c. pickle juice from relish (used juice from bread and butter pickles)
1 chopped red onion
1 chopped bell pepper
2 chopped fresh tomatoes
2 jars real bacon bits (total 1 ½ cups; I suggest the tall Hormel jars)
1 pint mayonnaise

Layer half cornbread, pickle relish, pickle juice, onion, bell pepper, tomatoes, bacon bits and spread with half of mayonnaise.

Repeat layers. Chill before serving.
Dawn in SW GA (dawn Aug07)
Resubmitted by PeggyNELA on July 7, 2014
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Nancy, Judy (in Alaska) asked about the amount of chocolate chips in the cookie recipe. Went back and checked and was surprised to see they weren't even mentioned. Checked with my friend that sent the recipe and she said she normally uses about 1/2 a 6 oz bag. I'd say the guess of about a cup was correct.
Sorry, thought I had checked the recipe - will try harder in the future.
Sherry (in Indiana)


I was asked if you could make the Roasted Sticky Chicken Recipe with parts. I don't know, I have never made it that way.
However I do have a recipe for Sticky Chicken Drumsticks that we like really well too. We have eaten if several times over several years. The worst part is removing the skin. However see tip and use a paper towel to grab the skin and it comes off a lot easier. I've been asked if you could leave the skin on and the answer to that is, I don't know because I have never made it that way.
You could double this batch as well, because they really are good leftover.
Marion in Atlanta


Grandma’s Orange Blossom Recipe

Rhodes White Texas Rolls, thawed
1 orange
1/2 c. sugar
1/4 c. melted butter

Glaze:
1 c. powdered sugar
2-3 T. Fresh orange juice
1 T. melted butter

Spray a 9” round cake pan with PAM. Mix sugar, orange zest and butter together. Cut thawed rolls into fourths

Make a ball for the center roll, dip in mixture and place in center of pan

Take each additional piece and stretch as long as you want, dip in sugar/orange mix and wrap around ball.

Continue wrapping until pan is filled
Cover with plastic cover and let rise until double.

Bake 350 degrees for 20-25 minutes
Glaze blossom and let cool a bit before eating.
Click Here to Print this Recipe


Lemon Monkey Bread Recipe
(from Creations by Kara)

12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 tablespoons butter, melted

Glaze:
1/2 cup powdered sugar
1 Tbsp lemon juice

Cut rolls in half and place in a greased 9×13? pan.
Drizzle with the melted butter.
Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.
Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan. Combine glaze ingredients. Drizzle over rolls while still warm.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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