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July 10, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



Everyday Recipes from Our Recipe Family.
Recip and Saturday-Sunday)


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Nancy Rogers


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Correction
For Chris in GA - July 9th, 2014 Newsletter
So sorry about the incomplete directions. See corrected version below.

Corrected instructions for Chocolate Wacky Cake
Preheat oven to 350 . Mix flour, sugar, cocoa, Baking soda in bowl. Add water, oil, vinegar, and vanilla and mix thoroughly. Pour in ungreased 8 x 8 x 2 pan. Bake 35 to 40 min., until toothpick comes out clean. Dust with powdered sugar if desired. Note: can be mixed in pan.
Kitten in Buffalo


Here is a good recipe for Peach Bread pudding since peaches are in season right now. This is delicious

Peach Bread with Amaretto Sauce

4 Tbs. unsalted butter, softened, plus 4 Tbs. melted
6 cups 1-inch cubes of day-old bread
2 cups heavy cream
2 cups milk
2 lbs. peaches, peeled and seeded, cut into 1-inch chunks- can use canned peaches that are well drained
1 cup sugar
5 large eggs
1 tsp. vanilla extract
1/2 tsp. nutmeg
For the sauce:
1 stick butter
1 cup heavy cream
1 cup sugar
2 egg yolks
1/3 cup amaretto

For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch

baking dish with 1 tablespoon of the softened butter. In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.

While the bread is soaking, heat the remaining 3 Tbs. of softened butter in a large skillet and, when butter begins to bubble, add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.

For the Amaretto Sauce: In a small, heavy enameled or other non-reactive saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto.

Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.
Marion in Atlanta
Click Here to Print this Peach Bread Recipe


Someone asked for a recipe for bread pudding with vanilla sauce. This is not it, however it is my husbands favorite. So thought I would share this recipe.

Rum Raisin Bread Pudding with Spiced Rum Sauce

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 tsp. vanilla extract
1/4 tsp. cinnamon
1 pinch nutmeg
1 (1 lb) loaf cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisins

Spiced Rum Sauce

1 cup golden brown sugar (packed)
1/2 cup unsalted butter
1/2 cup whipping cream
2 Tbs. spiced or dark rum
3/4 tsp. ground cinnamon
1 pinch nutmeg

Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.

Butter 13x9x2-inch glass baking dish.

Whisk eggs in large bowl to blend. Add milk, sugar, cream, vanilla, cinnamon and nutmeg; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).

Serve warm with Spiced Rum Sauce.

Spiced Rum Sauce
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer.

Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm.

(Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving). Makes 1 1/2 cups.
Marion in Atlanta
Click Here to Print this Bread Pudding Recipe


Request
This is for Bill, Alb.
I was reading yesterday's newsletter, and I am interested in your recipe for Low Carb Fish Batter. Could you please clarify what you mean by 1 pepper?
Thanks in advance, Artemis in NYC


Thank You
Thank you all for the blackberry cobbler recipes. Nancy keep up the good work you have a great recipe site I love it and all you ladies.
Erma in missouri


Slow Cooker Apple Peanut Crumble

4-5 cooking apples, peeled & sliced
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking dry oats
1/2 tsp. cinnamon
1/4-1/2 tsp. nutmeg
1/3 cup butter, softened
2 T. peanut butter
ice cream, or cool whip

Place apple slices in slow cooker. Combine brown sugar, flour, oats, cinnamon, & nutmeg. Cut in butter & peanut butter. Sprinkle over apples. Cover cooker & cook on low 5-6 hours.
Serve warm.
BS
Source:
http://www.nancyskitchen.com/2011Recipes/Apr/slow-cooker-peanut-%20crumble.html    
Click Here to Print this Recipe Apple Crumble


 


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Request
I have lost my freezer cole slaw recipe, could some one please send me another one? Thanks so much and this is a wonderful recipe site. Love all the work you do Nancy and thank you so much.
June/Mo


This is an easy way to serve delicious tomatoes which are plentiful at this time of year. This dish is also low in calories which is an added benefit for those of us who are watching our weight.

Pizza Baked Tomatoes

3 lge. beefsteak tomatoes
onion salt
pepper
3 oz. part-skim mozzarella cheese
2 tsp. oregano

Cut tomatoes in half and season with onion salt and pepper. Shred cheese or slice in slivers. Sprinkle on top of tomatoes and season with oregano or mixed Italian seasoning.

Bake in a preheated 375 degree oven for 15 minutes.
6 servings

Artemis in NYC
Click Here to Print this Tomato Recipe


Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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This is such a refreshing salad to serve on a summer day, and also makes a delightful dessert as well. I usually always double it when I make it and put in a 9 x 13 inch dish. I prefer to use frozen peaches, thawed and drained.

Creamy Peach Salad

1 (3 oz.) peach flavored Jello
1 cup boiling water
1/3 cup cold water
1/2 cup plain yogurt
1-3/4 cups Cool Whip, thawed
1 can (15 oz.) sliced canned or frozen peaches, thawed & drained
1/3 cup chopped pecans

Cut up peaches. Dissolve Jell-O in boiling water. Add cold water and chill until thickened. Blend yogurt into Cool Whip and then blend into Jell-O. Stir in peaches and nuts and pour into small square dish and chill until firm.
Judy (in Alaska)
Click Here to Print this Peach Salad Recipe


Light Mac and Cheese

2 cups small elbow macaroni
3 tbsp. flour
2 cups low-fat (1%) milk
1/4 tsp. dry mustard
1/4 tsp. garlic powder
1/4 tsp. salt
Pepper, to taste
1 pinch cayenne pepper (I was generous)
Worcestershire sauce - 2 generous splashes
2 oz. reduced fat Neufchatel cream cheese
2 cups (8 oz.) shredded Light Cheddar cheese, divided
1/3 cup Italian, or plain dry bread crumbs

Cook macaroni; drain. Mix milk gradually into flour until smooth in large saucepan over medium heat. Stir in seasonings and Worcestershire and cook until sauce thicken, stirring continually . Reduce heat to low and stir in cream cheese until blended; add 2/3 cup Cheddar cheese and stir until melted. Add cooked macaroni, stirring until well coated. Use cooking spray, or grease a 2-1/2 quart casserole dish and put in macaroni and cheese.

Mix remainder of cheese with the bread crumbs and sprinkle over the top. Bake 20 to 25 minutes until golden brown on top. Makes 8 servings at 192 calories per serving.
Judy (in Alaska)
Click Here to Print this Mac and Cheese recipe


Reply
This is for Mr. Myron Drinkwater - Lake Forest, CA. I believe the Crock Pot Apple Dumplings recipe that you are looking for, was one I posted in the July 7th newsletter? I hope that is like the one you had in mind?
Judy (in Alaska)


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Jul 9

No newsletter was sent out on July 4th.

These giant sized cookies are an excellent way to make use of over-ripe bananas. The recipe says it yields 18 cookies, but I
make mine a little smaller and get about twice as many. These are also good using dried cranberries or cherries in place of the
raisins and am sure chocolate chips as a substitute would be a real good variation too.

Banana Frisbee Cookies

3/4 cup shortening
1/3 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 cup (3 medium) mashed ripe bananas
2-1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. vanilla
1 cup raisins

In large mixing bowl, cream shortening and sugars; beat in eggs. Blend in mashed banana; add dry ingredients and mix in. Add vanilla and raisins and mix. Drop by 1/4 cupfuls and place on greased cookie sheets; spread into circles about 2-1/2 inches in diameter with metal spatula. Bake at 400 for 8 to 10 minutes, or till lightly browned.

Remove from cookie sheets and cool on wire racks.
Makes 18 big cookies.
Judy (in Alaska)
Click Here to Print this Cookie Recipe


American Flag Cheesecake Bars

Decorate these easy cheesecake bars as American flags by using blueberries for the star section and piping jelly in thin lines to resemble the strips. It's a great make-ahead dessert for summer entertaining.
Yield: 16 bars (serving size: 1 bar)

Ingredients

Crust:
1/2 cup whole almonds
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted

Filling:
3 8-oz. packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
80 fresh ripe blueberries (about 1 cup)
1 cup seedless raspberry jelly

Preparation
Preheat oven to 325F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.

Make crust: Pulse almonds in a food processor until finely chopped. Add flour, brown sugar and salt, and process until well combined. Add butter and pulse just until mixture begins to come together; it should not form a ball. Press mixture evenly over bottom of prepared pan. Bake for 25 minutes, or until set. Let cool on a wire rack.

Make filling: With an electric mixer on medium-high speed, beat cream cheese and sugar until smooth. Scrape down sides of bowl. Reduce speed to medium-low and add eggs, one at a time, beating until just combined. Beat in lemon juice, vanilla and salt.

Spread cream cheese mixture evenly over crust. Tap pan on countertop 3 or 4 times to burst air bubbles in filling. Place pan on a large roasting pan and put in oven. Pour hot tap water into roasting pan until it comes up about an inch around baking pan. Bake for 40 minutes, or until filling is just set. Cool completely on a wire rack, then cover with foil and refrigerate for at least 6 hours or overnight.

Use foil overhang to lift cheesecake out of pan and onto cutting board. Heat a large sharp knife under hot water; dry knife. Trim off edges of cheesecake. Carefully cut into 16 bars, rinsing knife under hot water and drying thoroughly between each cut.

Transfer bars to a serving platter. Decorate each bar with 5 blueberries in upper left corner to resemble stars on the American flag. Place jelly in a ziplock bag, seal bag and snip off about 1/6 inch at one bottom corner. Pipe jelly in thin lines on each bar to resemble stripes on flag.

Note:- Be sure to use seedless jelly so that you can pipe it in smooth, even lines onto the bars.

Nutritional Information
Amount per serving
Calories: 509 Fat: 32g Saturated fat: 18g Protein: 8g Carbohydrate: 50g Fiber: 1g
Cholesterol: 136mg Sodium: 246mg
All You, JULY 2009
Anna in Sweden 
Click Here to Print this Recipe


BBQ Baby Back Ribs

4-1/2 to 5 lbs. pork baby back ribs
4 cloves garlic, pressed
1 1/2 tsp. lemon pepper
3 cups tomato juice
1 1/2 cups ketchup
1 cup packed brown sugar
1/2 cup vinegar
1/4 cup Worcestershire sauce
1 tsp. chili powder

Preheat oven to 400 degrees. Press garlic over meaty sides of ribs. Sprinkle with lemon pepper. Pour tomato juice over ribs; cover and bake for 1 hour. Remove from tomato juice and discard juice. Blend together ketchup, brown sugar, vinegar, Worcestershire and chili powder. Bring to boil over medium head; reduce heat and simmer 10 minutes. Stir occasionally. Place precooked ribs on heated grill, meaty side up. Brush with BBQ sauce mixture made from ketchup mixture. Cover and grill 5 minutes.
Serves 6.
Mary J
Click Here for this Baby Back Ribs Recipe


Sweet BBQ Ribs

1 cup applesauce
1/2 cup ketchup
2 cup brown sugar
6 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon garlic
2 pounds country style boneless ribs

Mix all above ingredients (except ribs) in saucepan and heat to boiling. Reduce heat and simmer 1/2 to 1-hour stirring occasionally. Trim ribs as necessary and bake covered at 300 for 45 minutes. Drain liquid then add BBQ sauce and bake uncovered for another 45 minutes.
Mary J
Click Here to Print this BBQ Rib recipe



 
 

 

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


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
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everyday_recipes@yahoo.com  
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Nancy Rogers 


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