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July 17, 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.


Re: Inkless in Seattle
So glad that your wife is happy and you are happy too. Sometimes it is better to give in and eat well. Ink is only ink. I would imagine you could try and order it in bulk amounts and save a bit of money or you might want to purchase a laser printer that uses cheaper ink and prints more pages.
Sue


A friend used to send me Shake and Bake coatings mixes from the states.  Does anyone have a Shake and Bake substitute recipe for pork chops and barbecue chicken? 
Chris in Portugal


The information on tomato plants was very informative. I shared the information with a friend that was having the same problem. Her plants are in a big pot and did not drain well so I thought that was the problem. Thanks for all the information.
Linda NM


Can avocados be frozen. I would like to cut them in half, put guacamole seasonings on the halves and freeze them. Can this be done?
Sophie


Thank you Shirley for sharing your recipes for cherry tomatoes. Do you have one for marinated cherry tomatoes and zucchini, and yellow squash?
Janet


For the NancyLander that was having problems with her gravy, I use the packaged gravy mixes. They come in an envelope and turn out well every time. I like the peppered gravy mix. It works well on biscuits and is easy to make. It is good for chicken fried steaks or chicken fried chicken too.
Mandy in Santa Fe, NM


I tried the Lemonade Cupcakes recipe that was posted in July 15th newsletter. It is a winner and I will make it again. Sometime in the past Chris posted a Lemonade Cookie recipe. I have misplaced it. Does anyone have that recipe they would share with me. It was such a good recipe.
Mary J


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Country Style Ribs Recipes
Our local grocery stores had country style ribs on sale this week. After going through my tried and tested recipes I found three that would work well with the country style ribs I got at the grocery.

Oven Barbecue Ribs

8 boneless country style pork ribs
2 bottles barbecue sauce
3 onions
1 small bag baby carrots
2 green bell peppers (optional)

Preheat oven to 350°. Place ribs in roasting pan. Slice onions into rings and place on top of ribs. Arrange carrots around ribs. Add bell peppers, cut into strips, over onions and pour barbecue sauce over all. Cover and bake until tender, about 1 1/2 hours, basting occasionally.

Note: I either cook the whole recipe and freeze half of it or half the recipe.
Lisa TX


Crock Pot Ribs

2 to 3 lb. country style ribs
1/2 bottle barbecue sauce
1/2 c. water
1 medium onion, sliced
garlic powder to taste

Season ribs and broil for 10 minutes to remove excess fat. Place ribs in crock-pot and cover with sauce. Pour water over top. Place onion slices on top. Cook on low setting for 8 to 10 hours.
Lisa TX



Kraut and Ribs Recipe

32 oz. crisp kraut, drained
2 lb. country style ribs, boned and trimmed
1/4 c. brown sugar
10 oz. can French onion soup

Place meat on bottom of a 9 x 13-inch casserole dish. Cover with kraut. Sprinkle with brown sugar and top with French onion soup (do not dilute). Cover and bake at 350° for 3 to 4 hours or until tender. Uncover the last 1/2 hour.
Lisa TX


Crock Pot Chinese Style Ribs

1/4 c. soy sauce
1/4 c. orange marmalade
2 Tbsp. catsup
1 clove garlic (or garlic powder)
3 to 4 lb. country style ribs

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in slow cooking pot. Pour remaining sauce over all. Cover and cook on low 8 to 10 hours. (I usually use beef ribs and on high about 3 to 4 hours until done.)
Lisa TX
Click Here to Print all these Country Style Ribs recipes


Here is my fried rice recipe that I have used the last 20 years. I usually add a bit more soy sauce for a better flavor.
Jenna

Fried Rice Recipe

1 Tbsp. vegetable oil
1/2 c. chopped green pepper
1/2 c. chopped green onion
2 Tbsp. soy sauce
3 c. cold cooked rice

Heat oil in large skillet. Stir-fry pepper and onion one minute. Add soy sauce and rice. Cook and stir until hot.
Click Here to Print this Recipe


Potatoes on the Grill Recipes

potatoes (uncooked), sliced thin
green peppers, cut in pieces
1 large onion, chopped (or more if desired)
paprika, salt and pepper
butter

Mix together potatoes, green peppers and onion. Season with paprika, salt and pepper. Put mixture on heavy-duty foil and dab butter on top in several places. (Spraying the inside of foil with Pam helps a lot!) Wrap the potatoes in the foil real well and cook on grill, turning often, about 1/2 hour. Can be done in oven at about 400°.

This recipe was posted in Nancyskitchen recently. I tried it and it was a winner. The second time I did it I left out the green peppers and liked it better.
Sharon

Grilled Potatoes and Onions.

6 medium baking potatoes
8 Tbsp. butter
1 envelope dry onion soup mix

Scrub potatoes; cut each into 1/2-inch thick slices. Blend butter and onion soup mix; spread on one side of each potato slice. Reassemble potatoes; wrap each in foil, sealing well. Bake on grill over coals for 45 minutes or until done, turning once.

I tried this one too. It was perfect just the way it is in the recipe. The only thing I did differently was to slice the potatoes and cook them in the microwave for a couple of minutes. This was done to decrease the cooking time to 15 to 20 minutes.
Sharon
Click Here to Print both of these Grilled Potato Recipes


 


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Nancy Rogers


Banana Nut Coffee Cake Recipe

From the kitchen of One Perfect Bite...We are at the lake this weekend, and, as is the custom here, the neighbors have planned a communal breakfast for Sunday morning. Normally, I love to participate, but our stay here was unplanned and the cottage we are in has a miniscule kitchen with a work surface that is about 3 foot square. That doesn't leave a lot of room, or time, to come up with something I'm not embarrassed to put on the table tomorrow. Fortunately, I have my laptop with me, so I was able to retrieve the recipe for this simple Amish banana cake from my files. It will be perfect for tomorrow's breakfast and I know the folks here will enjoy it. The cake is made with readily available ingredients and no special equipment is needed to put it together. It is also a perfect way to use up bananas of dubious distinction. The rule here is, the nastier the 'nana the better the cake. Fortunately, I was able to find a couple of over-ripe bananas at the market, so I could proceed with the cake with a reasonable chance of success. This cake is moist and it has a lovely texture. While it can be served at any time of day, it makes a wonderful addition to a breakfast spread. Here is how the cake is made.

Topping
1 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup nuts
2 tablespoons butter
1/4 cup flour
Cake
1/2 cup oil
1/2 cup milk
2 eggs
2 mashed bananas
1 cup packed brown sugar
1-1/2 cups flour
1 cup chopped nuts
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

1) Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
2) To make topping: Combine brown sugar, cinnamon, nuts, and flour in a bowl. Cut in butter to form crumbs.
3) To make cake: Combine oil, milk, eggs, bananas, brown sugar, flour, nuts, baking powder, salt and baking soda in a large bowl and beat until smooth and creamy. Pour into a greased 9 x 13-inch cake pan. Cover batter with topping. Bake for 25-30 minutes.
Yield: 12 servings.
Anna in Sweden
Click Here to Print this Recipe


To answer Jenna s question of how to freeze zucchini for making bread All you do is shred it shred it and put in freezer containers or bags I usually measure out the amount that the recipe I will be using calls for and then when its thaws out its ready to use. Question requested in the July 16 letter.
Marcie of Wis.


Hi, All~ Am wondering if anyone remembers, or can refer me to the maker of this certain product.

Years ago, I purchased Cans of CLAM CAKE (Hash ?)--something I've been searching & craving for lately. This was a thick (dense) clam mixture which was just sliced and fried as instant patties. It was delicious, quick, & easy to prepare. Is anyone able to buy it now--or, even remember it?
~carol on coast


I need a recipe for fried green tomatoes. I have tried several but none of them were really what I like. I would like one that uses part cornmeal and part flour. Can anyone help me with this?
Sheila


Howdy all Nancylanders,
This is for the lady who wanted to know how to freeze zucchini. I always have an abundance of zucchini so I cut the ends off and shred it - then place it in plastic containers and freeze it. This keeps all winter for me and I love it when I make a zucchini recipe and only have to go to the freezer and not run to the store. This year I'm going to try zucchini pickles and see how we like them.
Dianne in Wisconsin


Seeing Judy in Alaska’s great sounding Tropical Cake recipe made me think of my recent concoction.

Pineapple Cake Recipe

1 Box Yellow Cake Mix
1 Lg Can Crushed Pineapple, including juice
3 Eggs
Handful Shredded Coconut
Tsp or more Rum Extract

Mix all together and bake in a 9 x 13” pan at 350 degrees for approximately 25-30 min or till done.

Frost with
3 Cups Powdered Sugar
6 Tabs Softened Butter
1 Small can crushed pineapple- Very well drained
Anita in Camarillo
Click Here to Print this Recipe


There was a recent request for pretzel recipes. I no longer have the name of the individual who needed the recipe. I believe I got this from the Prepared Pantry web site.
Robbie IN

Pretzels Recipe

2 tablespoons butter
4 to 5 cups bread flour
1 packet instant yeast
2 tablespoons sugar
1-1/2 cups milk at 110 degrees
1 teaspoon salt
3 to 4 quarts water
2 tablespoons salt
1 egg
1 tablespoon water
coarse salt

1. Melt the butter in the microwave and set it aside to cool. With shortening or butter, grease a large bowl for the dough.

2. Put about 1/3 of the flour in the bowl of your stand type mixer equipped with a dough hook. Add the yeast and sugar. Add the milk at the indicated temperature.

With the dough hook, run the machine for thirty seconds to mix the water with the flour to create a slurry. Add half of the remaining flour, the salt, and the melted butter. Begin mixing at medium speed adding enough of the remaining flour to form a soft dough. Mix at medium speed for about four minutes or until the gluten has formed and the dough is elastic. The dough should be soft but not too sticky. To reach the right consistency, you may need to dribble a little extra water (maybe one tablespoon) or flour as the dough is kneading. Place the dough in the prepared bowl and cover it to keep the dough from drying out while it rises. Let it rise until it doubles.

3. Preheat the oven to 450 degrees.

4. Roll the dough out into a rectangle about 12 x 12-inchs. Cut the dough into ½- inch wide strips. Take each and pull them into 16-inch ropes. Form knots as shown. Place them on a greased baking sheet.

5. Bake the pretzels for four minutes and then remove the sheet from the oven. While the pretzels are baking, start the water to boiling with the salt added.
Turn the oven temperature down to 350 degrees.

6. Boil the pretzels, several at a time, for two minutes, turning once. (We find it easier to set a one-minute timer, turn the pretzels over with tongs,

and set the timer again.) Place the pretzels on paper towels to drain. After they are drained, place them back on the baking sheets.

7. Mix the egg yolk and a tablespoon of water together for an egg wash. With a pastry brush, brush the wash on the pretzels. Sprinkle them with coarse salt.

8. Immediately after sprinkling salt on the pretzels, bake them for 23 to 25 minutes or until golden. (If you let the salt sit in the egg wash before baking, the salt will start to dissolve.) Remove the baked pretzels to wire racks to cool.
Dennis The Prepared Pantry
Click Here to Print this Recipe


This is a suggestion for inkless. I keep all my recipes on my computer. Then I got dropbox (free cloud service) and put the recipes in there. I requested an ipad for Christmas and downloaded the dropbox on my ipad. Now I can carry all my recipes with me. When I visit my adult children, I usually do the cooking and it's nice to have all my recipes handy. I also don't have to worry about loosing them. Also when someone requests a recipe like on "Everyday day recipes", all I have to do is copy and paste it. If a friend wants a recipe all I have to do is attach it in an email.

I know this solution is probably a bit more expensive than ink but maybe not in the long run. Plus having the convenience of having my recipes with me is well worth it.
Marion in Atlanta


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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Nancy the Ladies who are having trouble with tomato's having blossom end rot can go to their Walmart, Lowes or any feed and seed store for a spray made especially for blossom end rot. My husband used it every year. The best I remember you spray it on the blooms. But the best thing is follow directions.
ChrisinGA


To the person who needed help making gravy. if you take 2-3 Tbs. Of cornstarch and put it in a dry container (like a drinking glass). Add water and mix really well until dissolved. have liquid in pan hot and add slowly stirring constantly with a spoon or whisk. Let it cook for a few minutes. if not think enough add a little more of the cornstarch mixture, letting it cook a few more more minutes until it thickens up. if it gets too thick, just add a little more water. Make sure to cook it for a few minutes until it doesn't have a starchy taste. Also make sure your heat under the pan is about medium.
Marion in Atlanta


Peanut Butter Butterfinger Cheesecake

My friends went wild over this cheesecake recipe. Creamy, rich peanut butter cheesecake filled with crushed Butterfinger
candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!
Yield 1 cheesecake, serves 12

Ingredients :

Crust
18 whole Oreos (Double Stuffed or regular) *
1/4 cup (60g) unsalted butter, melted

Filling
24 ounces full-fat cream cheese, softened to room temperature
1 cup granulated sugar
3/4 cup full-fat sour cream (or full-fat yogurt)
1/2 cup creamy peanut butter *
2 teaspoons vanilla extract
3 large eggs
12 fun-size or 5 regular size Butterfinger candy bars, chopped
1/4 cup melted peanut butter for drizzling (optional)

Directions
Adjust oven rack to the lower third position and preheat the oven to
350F degrees.
Spray a 9-inch springform pan with nonstick cooking spray.
Set aside.

Make the Oreo cookie crust
In a food processor or blender, pulse the whole Oreos (cream filling and
cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides.
The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.

Make the filling
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy.

Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended.

Do not overmix the filling after you have added the eggs.
Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.

Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven.

Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

Bake for 50-60 minutes or until the center is almost set. *
Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature.

Refrigerate for at least 6 hours or overnight (preferred).

Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter.
Cut into slices and serve chilled.

Cover leftover cheesecake and store in the refrigerator for up to 4 days.
Freezes well up to 1 month, covered tightly.
Thaw overnight in the refrigerator.

* Try using peanut butter Oreos in the crust. Yum!

* Do not use natural or homemade peanut butter. You need thick, creamy
peanut butter like Jif , Skippy, or similar.

* Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center.
The texture will smooth out as it cools.

Source :
sallysbakingaddiction.com/2014/07/11/peanut-butter-butterfinger-cheesecake/ 


Have a question, reply or recipe to share?

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Zelda TX needed peach butter recipes in the 7/14 newsletter. This first appeared in an 8/09 newsletter and was shared by Kathy N Alabama. it is delicious. It makes great gifts, if you want to share.
Robbie IN


Peach Butter

Peaches (It takes about 5 good sized peaches to make one quart of prepared peaches. And each quart of prepared peaches cooks down to about 1 pint of peach butter.

So that means you'll need about 5 large peaches per pint of peach butter that you want to make! For one batch in a 5 to 6 quart crockpot you'll need about 30 medium to large peaches! The rest of the measurements assume you're making one full batch.

2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
4 cups sugar (or other sweetener) The sweetener can be sugar, splenda, fruit juice (peach juice or white grape juice work well) or none at all. Usually a fruit butter, like peach butter is a fairly sweet concoction, so taste of the peaches to see if you might want to add some sweetening. I usually add about 2 cups of sugar and 2 cups of Splenda, so it's sweet, but not loaded with sugar.

Wash the peaches in plain cold or lukewarm water. Peel the peaches using this method if you prefer, just dip the fruit in boiling water for 30 to 60 seconds.

Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice for about 2 minutes. The skins will easily slide off.

Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices, as you prefer! Remove pits!

If you want REALLY smooth peach butter, run the cut up peaches through your food processor or blender until they are pureed!

I use my crockpot to cook the peach butter, but, you can do it on the stove top if you prefer. Fill the crock pot to within an inch of full with the peaches.

My crockpot holds about 5.5 quarts. As I said you can do this using a regular large pot on very low heat on the stove, but the crockpot works much better,

because its heat is very low. I've never had a batch burn in the crockpot.

To the crockpot full of cut up peaches, add the:
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
4 cups sugar (or other sweetener)(see other sweetener options above)

Set the crock pot on low or medium heat.

Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels. You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken.

Leave it to cook for 6 - 12 hours. How long depends on the size and power of your crockpot, and how thick you like it, If you want to stir it occasionally, that's fine but not necessary. I let mine go overnight. It will reduce in volume by about half overnight.

Prepare your jars. If the peach butter is not as smooth as you'd like, just use a hand-held drink blender. It does a great job for finishing it up. You can also put it into a regular blender, but if you are going to do that, you might want to blend the peach sauce before you put it in the crock pot (it will be much thicker afterwards and won't move in a regular blender).

Fill them to within ¼-inch of the top, wipe any spilled peach butter of the top, seat the lid and tighten the ring around them. Put them in the canner and keep them cover with at least 1 inch of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min.

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Or you can reheat the contents of the jar, pour into a new, clean sterilized jar, use a new lid and ring and cook the full time in the canner and it will usually seal and be ok to use.

Notes: Too thick? if the peach butter cooks down too much or is too thick for your liking, just add a little bit of peach juice and blend it in.

Not thick enough? Just let it cook some more, with the lid off so the steam can escape.
Kathy N Alabama



 
 

 

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
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 


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