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July 25, 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.


There has been no newsletter posted online for the past several days.  I was not able to log into the site and update the daily newsletters. The site problem has been resolved.  Sorry if there if this was an inconvenience to anyone.

Today's newsletter has lots of recipes, requests and replies.
Nancy


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I want to thank everyone who sent in their answers to my tomato plant turning black on bottom. I didn’t think I could over water them, but I guess I was. I will now just water them good one-twice a week. Nancylanders are great!
Diana


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 
 


My wife died recently after 45 years of marriage. I am uncomfortable in the kitchen and can cook very little. I can grill outside but that gets old if you grill everyday. My wife got this newsletter and I looked at it to find out how to cancel it. It peeked my interest and started reading this newsletter each day. It makes me have faith that fixing recipes in the kitchen can be done and it might even be fun. I am in need of recipes that are easy to fix and tasty to eat. Also need recipes that will add to frozen entrees I can purchase. Your help would be appreciated.
Paul in North Carolina


Classic Southern Caramel Cake

1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour, self-rising
1 cup buttermilk
2 teaspoons vanilla
Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting
2 cups sugar
1 cup buttermilk
1/2 cup Crisco
1/2 cup butter
1 teaspoon baking soda

Mix all ingredients in a 3-4 quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.

No thermometer? Do the cold water test:
Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it.
If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.
From: ELHouse.com
Enjoy !!!
Judy in Montana
Click Here to Print this Cake Recipe


Often when you bake a cake you are instructed to grease the pan and then dust it lightly with flour to prevent sticking. You can buy a non stick grease with the flour or you can make your own to save money. Also, this recipe is great if like me your small town store rarely carries the product, even if you wanted to buy it. Robbie IN

Homemade Non Stick Cake Pan Grease with Flour

1 cup of shortening
1 cup of flour
3/4 cup of vegetable oil

Mix well with electric mixer and store in an airtight container. Does not need to be refrigerated. Apply to inside of pans with a clean pastry brush.
Robbie IN
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Nancy Rogers 


Barb at Celebrity Chef Connection has a great grilling guide this week.
Grilling Guide Including Recipes and Wine Pairing by Les Kincaid



I originally thought this might be what Florence IN was searching for in the 7/15 newsletter, but after rereading her request, I question that. If this is not it, please give us more information about what you desire.
This was in a 11/10 newsletter and shared by Mimi ^..^
They have been a big hit each time I served them.
Robbie IN


I will try and post new pictures of my furry assistants tomorrow or on Sunday.  If I work most of the day at Friends of the Library it will be Sunday before I have time.


Sausage Wontons Recipe
These are an excellent cocktail party appetizer.

24 wonton wrappers
1 lb sausage
1/2 c green peppers
1/2 c chopped red peppers
1/2 c green onions-chopped
1 c shredded Colby cheese
1 1/2 c shredded Monterey Jack cheese
1/2 c ranch salad dressing

Put wontons in buttered mini muffin pans. Bake 350* for 5 min or lightly browned around edges. Cook sausage, crumbling until done. Drain and put in a bowl. Add peppers, onion, cheeses, and dressing. Mix well. Fill wonton with mix and bake 6-7 min. Cool slightly before removing from pan. You may use hot sausage, but mild is best for a group.
Mimi ^..^
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Here is another recipe for Patty and all her onions. I have never tried making these up and freezing for later use, but I think that would probably work. I would initially freeze them on a cookie sheet lined with wax paper, then once set, place them in freezer bags or containers. You would want to make sure they don't get crushed in the freezer.
Robbie IN

Better Than Onion Rings Recipe

1 egg
salt to taste
1 Tbsp. corn meal
1/2 cup powdered milk
1 Tbsp. baking powder
2-1/2 cups finely chopped onions
1/4 cup cold water ( to start )
3/4 cup flour
1 Tbsp. garlic powder
frying oil

Mix egg and dry ingredients. Add water to make a thick batter. (Might need a bit more water.)
Mix in onion and drop by teaspoonfuls into hot oil.
Makes approx. 20 patties.
Robbie IN
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More onion recipes!
This recipe won a $2000 prize…

Honey Baked Red Onions

3 large red onions peeled & cut in half crosswise
3 T. butter melted
1/4 c. water

Glaze
1/3 c. honey
3 T. butter melted
1 t. paprika
1 t. ground coriander
1/2 t. salt
1/8 t. ground red pepper
For garnish: parsley sprig

Heat 350. Have baking dish just large enough to hold halved onions in single layer. Arrange cut sides down in 1 layer in ungreased dish. Sprinkle w/water, cover w/foil, bake 30 min.

Mix all glaze ingredients until well blended. Turn onions cut sides up. Spoon half glaze over onions. Bake uncovered 15 min. Baste w/remaining glaze. Bake
15 - 20 min. longer until tender when pierced.
6 servings. 160 cal per serving. ( Source: Karen Levin, IL)
Athena in DE

From my Cooking for Two file:

Onion Brunch Pie

1 1/2 c. thinly sliced onions
2 T. butter, divided
3 eggs
1/2 c. 2% milk
1/4 t. salt
1/8 t. pepper
1/4 c. shredded cheddar cheese
1/2 c. crushed saltines (about 15 crackers)

In large skillet over medium heat, cook onions in 1 T. butter 8-10 min. or until golden brown, stirring frequently. Remove from heat. In small bowl, beat eggs, milk, salt & pepper. Stir in onions. Pour into greased 7 “ pie plate. Sprinkle w/cheese.

Melt remaining butter; toss w/cracker crumbs. Sprinkle over cheese. Bake 350 for 30-35 min. or until knife inserted near center comes out clean. Let stand 5 min. before cutting. 2 servings.
(Source: Kerry Mason, IN) Athena in DE
Click Here for both of these onion recipes.


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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Dry Ranch Dressing Mix Recipe

2 Tbsp onion salt
1 Tbsp garlic salt
1-1/2 Tbsp dried crushed parsley
1 tsp paprika
1/2 tsp black pepper
1 Tbsp dry minced onions
1 Tbsp dried red pepper flakes (optional)

Mix all together store in airtight jar.

To 1 cup fresh buttermilk add 1 cup mayo add 1 Tbsp or more
to the mixture.
Mix well refrigerate

Delicious on all veggies hot or cold,, green salads or on macaroni. If for a dip mix with sour cream only, super with vegetables
ENJOY!!!!
Judy in Montana
Click Here to Print this Recipe


Here is a Fantastic Mosquito trap

Cut then top off a 2 liter pop bottle, 4 `1/2 inches down from the very top. Discard the screw top lid. in the bottom part put in:
1/4 cup brown sugar
1 cup warm water
1/4 tsp yeast

Mix well. Invert the bottle top part in the bottom part, that way they can enter but not find their way out! I made mine last night and there is a 1/4 inch of dead bugs already. So I will set out several on my deck for sure.
Good luck!
Judy in Montana


Coconut Cream Cupcakes Recipe

Love coconut cream pie but don't like to share? You can enjoy the same flavors in these cupcakes, filled with a luscious mixture of coconut and pudding.
24 servings

1 pkg. (2-layer size) yellow cake mix
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7 oz. pkg.), divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 can (11 oz.) coconut milk
1 tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
2 cups fresh raspberries
24 fresh mint leaves

Heat oven to 350°F. Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.

Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.

Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.

Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish with remaining flaked coconut, raspberries and mint.

Size Wise: Since these delicious cupcakes have built-in portion control, they can help you keep tabs on portions.

How to Store: Keep refrigerated.

Storing Coconut: Store unopened packages of Baker's Angel Flake
Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.
Anna in Sweden
Click Here to Print this Recipe


Slow Cooker Apple Pie Bread Pudding Recipe

Nonstick cooking spray
3 eggs, lightly beaten
2 cups milk, half and half or light cream
1/2 cup sugar
1 can chunky apple pie filling, with 10% added fruit, 21 oz
4 1/2 cups dried 1/4 inch cinnamon raisin bread cubes (8 or 9 slices)
Whipped cream or vanilla ice cream, optional

Lightly coat inside of a 3-1/2 or 4 quart slow cooker with cooking spray. Set aside.

In large bowl, whisk together eggs, milk and sugar. Stir in pie filling; gently stir in bread cubes. Transfer mixture to the prepared cooker.

Cover and cook on low setting about 3 hours or til a knife inserted near center comes out clean. Mixture will puff up.
Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly. Pudding will fall as it cools.
To serve, spoon warm bread pudding into dessert dishes. If desired, serve with whipped cream or ice cream. Serves 6
To make dried bread cubes, preheat oven to 300. Cut fresh bread into 1/2 inch cubes. Spread in single layer in 15 x 10 inch baking pan. Bake for 10 to 15 minutes or til cubes are dry, stirring twice. Cool. Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
Source: Essential Slow Cooker
Anna in Sweden
Click Here to Print this Recipe


 


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

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No newsletter was sent out on July 4th.

Corn Relish Recipe

1 pint corn cut from cob
1/2 cup each chopped red and green bell pepper
1/2 tsp celery seed
1 cup fine chop cabbage
1/2 cup fine chopped onion
1 tsp tumeric powder
1/2 cup water 3/4 cup sugar

Put all ingredients into sauce pan, cook slowly about 45 minutes. Have pint jars and lids sterilized. Cook to a rolling boil, cook 10 minutes. pour into jars and seal while hot. This has won a few fairs
ENJOY!!
Judy in Montana
Click Here to Print this Recipe


Tomatillo Sauce Recipe
This recipe makes about 3½ cups of Tomatillo Sauce. This sauce is perfect for enchiladas, chilaquiles, beef, etc. It also works great as a green tomatillo salsa. Just add a another jalapeño or a serrano pepper to make it spicy.
Serves: 4

Ingredients
1 tablespoon olive oil
½ cup chopped onion
3 garlic cloves, peeled and roughly chopped
1 poblano chile, roughly chopped
1 jalapeño, chopped
olive oil as needed
4 cups tomatillos, husked, rinsed and chopped
2 cups chicken stock
1/2 cup chopped cilantro

Instructions
Add olive oil to a saucepan and heat over medium high heat. Add the onion, garlic, poblano, and jalapeño. Book until lightly browned. Add the tomatillos and chicken stock. Simmer until soft. About 10 minutes. Remove from heat and let it cool slightly. Add the tomatillo mix and cilantro in a blender and puree. Tip: do not add all of the liquid from the tomatillo mix as it may make the sauce to runny. If you see it too dry then add more of the liquid.

Wonderful stuff I also like it on hard fried eggs and refried beans. Also great for chips to dip.
ENJOY!!~!
Source: Fit, Fun & Delish!
Judy in Montana
Click Here to Print this Recipe


This is a delicious salad, that is so good, it could even be served as a dessert.

Apricot Nectar Salad Recipe

1 pkg. (3 oz.) lemon Jello
1 pkg. (3 oz.) orange Jello
2 cups apricot nectar
2 cups cold water
1 can (8 oz.) crushed pineapple, drained
1 pkg. (8 oz.) cream cheese, softened
1/2 cup chopped pecans

Bring apricot nectar to a boil and stir in Jello until dissolved; stir in cold water. Pour into a 9 inch square dish and chill till firm. Mix together well, the cream cheese, drained pineapple and pecans and spread gently over Jello. Chill until serving time.
Judy (in Alaska)
Click Here to Print this Recipe


This s my own recipes that I created when we had overnight company. I went through the pantry and put this together quickly, much to the approval of our guests, so it has become a standard breakfast dish in our house ever since!

Cheesy Crescent Oven Omelet Recipe

1 can (8 oz.) refrigerated Crescent Dinner Rolls
1/2 cup flour
1 cup milk
3 eggs
1 can (4 oz.) diced green chilies, drained
1 can (2-1/4 oz.) sliced ripe olives, drained
1/2 cup minced onion
1 can (4 oz.) sliced mushrooms, drained
2 cups (8 oz.) grated Monterey Jack cheese
2 cups (8 oz.) grated Sharp Cheddar cheese

Heat oven to 350. Unroll dough into 2 large rectangles and place in a ungreased 9 x 13 inch baking pan; press dough over bottom and 1/2 inch up sides of the pan to form a crust, sealing perforations. Beat eggs well; add milk and flour, beating until smooth. Put half the cheese on the the crust and layer chilies, olives, mushrooms and onion over cheese. Top with remaining cheese. Pour egg mixture over. Bake, uncovered at 350 for 30 to 35 minutes until firm and golden brown.
Makes 8 servings.

NOTE: If I have fresh sliced mushrooms on hand, I will saute' them in a little butter; drain, and use in place of the canned mushrooms. Also you could add meat to this casserole; sprinkle with cooked crisp bacon, cooked sausage or ham when layering.
Judy (in Alaska)
Click Here to Print this Recipe


The new crop of peaches are at their perfection now, and we can't wait to sink our teeth into this delicious pie. This is the best I've ever tasted! I plan to bake one this week sometime. Hubby is already drooling!

Fresh Peach Pie Recipe

1- 9" double pie crust
5 cups sliced fresh peaches
Put in a bowl and cover with a mixture of 1/2 cup granulated sugar and
1/4 cup brown sugar. Let stand for 1 hour, reserving juice.

3 tbsp. cornstarch
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter
milk - for top

Combine in small saucepan, the cornstarch, spices and salt; gradually add reserved peach juice, blending until smooth; cook over medium heat, stirring constantly, until thick and clear. Remove from heat. Add lemon juice and sliced peaches.

Turn into an unbaked pie shell and dot with butter. Make a lattice top, cutting strips of pastry 1/2 inch. Brush strips with a little milk. Bake at 450 for 10 minutes. Reduce heat to 350 and 20 to 25 minutes, until top lattice crust is golden brown. This is so delicious served with a scoop of vanilla ice cream while still warm, but is delicious cold too.
Judy (in Alaska)
Click Here to Print this Recipe


Re: Paul in NC
One of our favorites for an easy and delicious recipes is what we call Hamburger Parmesan. You could do it for chicken breasts too.

Hamburger Parmesan Recipe

Cook meat patties or chicken breast in skillet sprayed with pam (brown well on both sides)
Open an 8 ounce can of tomato sauce and put 1/2 tsp of oregano and 1/2 tsp garlic powder and mix in can. Move meat to one side of skillet and put one spoon of tomato sauce (I use a soup spoon) in pan for each patty/breast and place meat on top of puddle of tomato sauce. Then spoon the rest of the tomato sauce over the top of meat. Place in the oven at 350 degrees for 15 minutes.

After 15 minutes, remove skillet from oven and top each piece of meat with 1-2 Tbsp (put as much as you would like)
mozzarella cheese and place back in the oven and cook to desired melting stage anywhere from 5 to 10 minutes.
If you like it browned, you could put the broiler on for 2 minutes. Be sure to use the timer so it doesn't burn if you do this.

This goes well with a vegetable and a green salad. Although there is not a lot of extra sauce with this recipe, some bread or rolls would be good to clean up the tomato sauce. If I don't have rolls or French bread, I just make some toast to go with it and optionally, you could sprinkle some Parmesan cheese on top of the toast. Enjoy!
Mary in Louisiana
Click Here to Print this Recipe   


One Bowl Vanilla Cupcakes for Two Recipe
Serves 2

1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1-1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners. In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2-cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.
Anna in Sweden
Click Here to Print this Recipe


Mug Coffee Cake Recipe

I’ve recently become smitten with mug cakes. If you’ve never made a mug cake, you don’t know what you’re missing!

What could be better than a delicious, flavorful cake in a single-serve portion, that you can prepare and bake in minutes using the convenience of your microwave? I know I’m a huge fan, and I’ve been experimenting with different recipes for mug cakes over the past few months.

One of my favorite recipes is this coffee-cake mug cake.

This mug cake is tender and moist, and the sweet, sugary coffee cake crumble on top really makes this mug-cake special.

Treat yourself to something special and try this delicious and easy mug-coffee-cake recipe. I hope you enjoy it as much as I have.

Ingredients:
1 tablespoon butter, softened
2 tablespoons white sugar
1/2 beaten egg
2 tablespoons sour cream
2 drops vanilla extract
1/4 cup all-purpose flour
1/8 teaspoon baking powder
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon cinnamon
1 tablespoon butter

Directions:
1. Stir 1 tablespoon softened butter and white sugar together in a coffee mug until fluffy; stir egg, sour cream, and vanilla extract into the butter mixture. Add ¼ cup flour and baking powder into the mixture stir until smooth.

2. Mix 2 tablespoons flour, brown sugar, and cinnamon together in a bowl. Mash 1 tablespoon butter into the flour mixture with a fork or pastry cutter until mixture is crumbly; sprinkle over the cake batter in mug.

3.Cook in a microwave oven on high for 1 minute. Continue cooking in 10 second intervals until a toothpick inserted into the middle comes out clean.
Anna in Sweden
Click Here to Print this 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
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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