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July 15, 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.

I always get the best advice from your readers, Nancy! I'm wanting to purchase a smoker for my husband, reasonable price, so I need recommendations. This is his first smoker so don't want to get anything too expensive in case he hates smoking!! lol Any brands, specific smokers, etc would be greatly appreciated!
Blessings to all!
Marybeth in Missouri

This is for Myron Drinkwater, who could not find apple pie spice in his local stores. You can easily make your own. this is the recipe that I use.
Robbie IN

Apple Pie Spice Recipe

1 tbsp. nutmeg
3 tbsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice

Mix well together and store in a jar.
Robbie IN 
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Nancy Rogers

Hello Again Everyone.
I was looking over the recipe for dill bread I submitted and saw that it needed a little addition. After the first rise, slowly deflate the dough and then place in a grease loaf pan and let rise again until double in size. You can use two small loaf pans, or shape the dough into rolls. The baking time for smaller size pans or rolls might be a little less.

If anyone enjoys bread baking, this really is a great recipe, a delicate crumb, soft, and great tasting. Anyone with any questions, I'll be happy to answer. I've made this several times.
Jerry from Upstate NY

Nancy Z S FL asked for clarification of the directions for my Crockpot Apple Dumplings from the 7/12 newsletter. I regret the confusion. You can either slice the apples, slice a piece of apple in half or dice the apples. If you dice the apples, you will need to use a spoon or your fingers to get the biscuit or crescent roll wrapped around it. I believe the original recipe called for using slices, but some in the family prefer the apples be diced. I hope this makes everything clearer.
Robbie IN

These are for Jerri Upstate Ny, who has lots of dill in her garden this year and wanted recipes using dill.
Robbie IN

Salmon Spread Recipe

1 tbsp. minced onions
1 tbsp. prepared horseradish
1 tbsp. lemon juice
2 to 3 tbsp. mayonnaise
1 1/2 tsp. dill weed
Salt and pepper to taste 1 cup (8 oz.) sour cream
1 pkg. (8 oz.) cream cheese, softened
2 (15 oz. each) cans regular, or smoked salmon, drained, boned and flaked

In a bowl, combine all ingredients, except sour cream; mix well. Spread on a serving platter, and shape into a loaf or ball. Top with sour cream. Chill.

Garnish with fresh minced parsley, if desired. Serve with bread rounds, or crackers. Yields about 10 servings.
Robbie IN
Click Here to Print Salmon Spread Recipe

Shrimp Appetizer Recipe

4 ounces Cream Cheese, softened- low fat is fine
1 4 ounce can of tiny shrimp, drained, reserving 15 shrimp for garnish.
1 1/2 Tablespoons of Cocktail Sauce, divided.
1 Tablespoon of Chopped fresh Dill, divided.
2 green onions, chopped very fine - optional
15 Mini Fillo Shells

In a medium bowl mix cream cheese, shrimp, 2 teaspoons cocktail sauce, 1 teaspoon of chopped dill and green onions, if using. Generously fill each of the 15 Mini Fillo shells, dividing filling evenly. Top each shell with 1/4 teaspoon cocktail sauce and 1 shrimp.

Garnish with remaining 2 teaspoons chopped dill. Serve immediately. or refrigerate until ready to serve.
Robbie IN
Click Here to Print this Shrimp Appetizer Recipe

Hello Nancy and all Landers,
Newsletter looks wonderful today. Thank you everyone who submitted the Dill Dip Recipe for me. No matter how long I cook and bake I always learn something new in the newsletter. I wasn't real sure if you could substitute Miracle Whip for Mayo so was leery about trying it - didn't want to waste the ingredients if it didn't work. It is so nice to know I can always count on mdfs (my dear friends)the Nancylanders to help me solve any cooking or baking problem I come up with. My mother used to be able to answer all my questions but since she was diagnosed with Dementia it is too confusing for her to try to remember things.
Thanks again. Dianne in Wisconsin


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.

Sorry I do not have a recipe at this moment to send. But here is a good old time trick I just tried and it works. If mosquitos get into your home tie and hang bunches of tomato plant leaves. For some reason they will not get in the same room as the dried leaves. I put mine in fresh and let them dry up. I string them on a small size wire. That way when they dry and shrink I do not have to pick up leaves that have dropped out. Give it a try!
Judy in Montana

I am looking for a crockpot peach butter recipe. I already use a crockpot apple butter recipe that I got a few years ago on this site, so thought I would see if someone has a good recipe for peaches using crockpot.
Zelda in Kemp, TX

HELP – First, I am not a gardener. I have planted a couple of tomato plants in separate flower pots. I have tomatoes on the plants, but all of the tomatoes are burnt on the bottom of them (rotten). I water them every morning. What am I doing wrong?
Diana in KCK

I am looking for a recipe for a sausage wrap. It looks kind of like a egg roll. but it has sausage in it. Thank you
Florence in Indiana

Lemonade Cupcakes Recipe
source: LaaLoosh- These look really good and the numbers are pretty good as well. Sue

Light, moist, and delicious, these low calorie cupcakes are the perfect summer treat. Made with a whipped cream frosting and a standard cake box mix with some healthy substitutions, you’ll never believe these cupcakes are just 3 Points + each.

1 (15.25 oz) box of white cake mix (I used Pillsbury Funfetti)
1 cup water
1/3 cup unsweetened applesauce
1 tbsp lemon zest
1-1/2 tbsp sugar free lemonade mix
1 (8-10 oz) tub of light whipped topping (I used Light Truwhip)

Preheat oven to 350. Line 24 muffin/cupcake cups with paper liners.

In a medium sized mixing bowl, combine cake mix, water, applesauce, lemon zest and 1 tbsp of the sugar free lemonade mix.

Spoon batter evenly into cupcake cups.
Bake until a toothpick inserted into the center comes out clean, about 17 minutes. Transfer cupcakes immediately to a rack to cool.

While cupcakes are cooling, make frosting by combining the whipped topping, and remaining 1/2 tbsp sugar free lemonade mix. Once cupcakes are completely cool, top with frosting and serve.

Number of servings (yield): 24
Calories: 98 Fat: 3g Protein: 0g
Serving size is 1 cupcake
Each serving = 3 Points +
PER SERVING: 98 calories; 3g fat; 18g carbohydrates; 0g protein; 0g fiber
Click Here to Print this cupcake 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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Crock Pot Black Eyed Peas Recipe

1 lb. dried peas
4 c. water
2 tsp. salt
1/4 tsp. pepper
1 large onion, chopped
9 to 10 pieces bacon, cooked
3 tsp. chili powder

Soak beans overnight. Drain and place back in crockpot. Add water and remaining ingredients. Cover and cook on high 1 to 2 hours. Turn to low and continue cooking for 8 or 9 hours. Serve over fluffy hot rice and pass the corn bread.
Linda NM
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Crock Pot Scalloped Potatoes Recipe ww

6 medium to large potatoes,
peeled and sliced
1/2 medium onion, minced
1 can cream of celery soup
1/2 can water
shredded cheese

Place potatoes in crock-pot with onion. Cover with soup and water. Top with shredded cheese. Cook on low 6 to 7 hours
or on high 1 hour and then on low 3 to 4 hours.

Variation: May use any kind of cream soup
Linda NM.
Click Here to Print this Recipe

Crock Pot Lima Beans Recipe

2 (10 oz.) pkg. frozen lima beans
1 (1 lb. 12 oz.) can tomatoes
1/2 c. chopped onion
1/4 c. brown sugar, packed
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. pepper
6 slices bacon, cut in half

Combine limas, tomatoes, onion, sugar, chili powder, salt, garlic powder, cayenne pepper and pepper in bean pot or
crock-pot. Mix well. Top with bacon and bake at 350 degrees for about 3 hours.
Linda NM
Click Here to Print this Recipe

Baked Beans with Pineapple Recipe

2 (16 oz.) cans pork and beans
6 slices of bacon, cut into
small pieces
1/2 c. catsup
1 (8 oz.) can pineapple
pieces, drained
1/2 c. brown sugar (add a
little more if desired)
1 tsp. dry mustard

Grease crock-pot and pour in one can of beans. Stir in half the bacon and pineapple pieces. Combine sugar and mustard, sprinkle half on beans. Add remaining can of beans, bacon and pineapple. Cover with remaining sugar mixture and top with catsup. Turn crock-pot on low for 8 hours.
Linda NM
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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