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March 1, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



March Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)


 Every Day Recipes


This is easy! I didn't have the everything topping so I used 2 tbsp of Harvest Grains in the bread and 1 tbsp of poppy seeds for the top. My GF is using all sesame seeds in hers.

No-Knead Everything Bread
(This is an artisan bread)

Dough
2-1/4 cups cool water
5-1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 tsp instant yeast
2 tsp salt
2 Tbsp Everything Bread and Bagel

Topping
2 Tbsp olive oil
1 Tbsp Everything Bread and Bagel

1) Mix the dough ingredients in a large bowl to make a sticky dough. Or beat in a stand mixer for 3 minutes.
2) Cover with plastic wrap, and let rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a
bit, so make sure it's in a large bowl.
3) Turn the dough onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker, or 9" to 10" round lidded baking crock.
4) Place the dough in the lightly greased pan, smooth-side up.
5) Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.
6) Just before baking, make several slashes to allow for expansion.
Spritz or brush the dough with water and sprinkle with about 1 tablespoon Everything topping.
7) Place the bread in a cold oven, and set the temperature to 450°F.
8) Bake the bread for 50 minutes, then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
9) Remove the bread from the oven, turn it onto a rack, and cool before slicing.
Source: King Arthur Flour
Denise in the Villages, FL
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Overnight Crock Pot Oatmeal

1 cup steel cut oats
4 cups water (if using a slow cooker-liner decrease-the water to 3 1/2 cups)
1/2 cup half and half or milk
1 cup dried fruit of choice (optional) Apples, Raisins, Cranberries, Apricots, etc
1/4 cup brown sugar
1 Tbsp butter
1/2 tsp vanilla extract
2 Tbsp cinnamon sugar

[Note: Toppings to add before serving:
Butter, sugar, honey, splenda, cinnamon, nuts, raisins, fresh diced apples, chocolate chips, pancake syrup or anything else you like!]
First off find a bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of Steel cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple the add it as well. Fill the crock with water to about halfway. Set the inner bowl in the crock and see how high the water rises. Add more water in the crock if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low (I set mine on warm) and go to bed. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.
Denise in the Villages, FL
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Sriracha Sauce Recipe

Ingredients:
1½ pounds fresh red Jalapeño peppers, stemmed, seeded, and roughly chopped
8 garlic cloves, peeled and smashed
? cup apple cider vinegar
3 tablespoons tomato paste
3 tablespoons honey
2 tablespoons Paleo-friendly fish sauce (Red Boat!)
1½ teaspoons kosher salt

Directions:
First, prep your veggies. Cut off stem end, and de-seed and remove pith, for a not too hot sauce.
I’ve found that removing the seeds and most of the ribs from the jalapeno peppers produces a sauce of moderate heat. Feel free to keep the ribs and seeds, and/or use hotter peppers (like Serrano or even Lumbre peppers).
Throw everything into a high-speed blender
Purée until smooth
Pour the purée into a medium saucepan and bring to a boil over high heat.
As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally.

Pro tip: Use gloves when handling the peppers to avoid burning your hands and eyes. I learned the hard way.
Bill, Alb
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Chili Garlic Sauce Recipe

Ingredients:
8 ounces Fresno chilies
6 cloves of garlic peeled
2½ tablespoons unseasoned rice vinegar or distilled white vinegar
¾ teaspoon salt

Instructions:
De-stem and chop Fresno chilies and place in a food processor along with the seeds. The more seeds you add the spicier it will be.
Add the garlic, vinegar and salt. Blitz until you get a slightly coarse paste.
Pour pureed chile mixture into a small saucepan and bring to a boil over medium heat and then lower the heat to a gentle simmer. Simmer gently for 7-10 minutes or until it not longer has a raw scent.
If you want you’re sauce finer, then place it back in the food processor at this point and blitz it a few more times.
You may serve it immediately but it’s best after the flavors have had at least 4 hours to meld; overnight preferably.

Notes:
Note about rice vinegar: Make sure you get unseasoned rice vinegar, there are types of rice vinegar called seasoned rice vinegar that have added sugar.

Note about seeds from the chilies: I used all of the seeds and it was just fine for me, quite spicy, but tolerable. If you’re afraid of it being too spicy then use only half of the seeds.
Click Here to Print this Recipe


Hi Nancy, I wanted to thank Jane Ann in Alabama for submitting the Pecan Pie Muffins recipe, they were so easy and good, I haven't tried them in the Mini muffin cups, but it would be great for my Garden Club meetings. Also would like to thank the members for letting us know when they have tried recipes and letting us know how they turned out. You are so kind to let us share recipes and we are ever so thankful for your time and input.

Have a great day!! Betty Boop in Ga.


 


To introduce you to Amora, we invite you to accept 3 bags FREE when you buy 1 bag for $12.95 plus shipping and handling, with no obligation to buy anything else. We hope you’ll try all four of the blends we offer. Once you’re sure about your favorite (or favorites) you can customize your home delivery plan to include the amount of coffee you receive, and the schedule on which you receive it.         
Click Here


Raspberry White Chocolate Scone MixEnglish scones with white chocolate and raspberry in every bite.

These gourmet scones--light, buttery, and flakey--are very good. They are loaded with raspberry bits and imported white chocolate. Just follow the easy instructions and you will have restaurant quality scones.

A great selection of quick breads. All of our muffins are ready to go, all you do is add water. And we have an assortment of breakfast foods like pancakes, scones, aebleskiver, pannekoeken and crepes.
More Quick Bread Mixes

Bread Machine Mixes


Upon moving to Southern California many years ago from an area in the country where it was hard to grow your own fruit we decided to try every fruit that we could. One of my favorites that I wanted to raise was peaches. I did have luck with the small peach tree but I learned something the hard way. I left the peaches on the tree until what I felt were tree ripened only to find out that when I sliced them open they were spoiled around the pit and no good. I usually shopped at the Fullerton, California farmers market where I came upon a farmer that was selling gorgeous peaches. I asked him what I had done wrong. He said that you can not let peaches completely ripe on the tree and that they must be a little hard when picking and then be ripened off the tree. Lesson learned. Also living in that area I found that avocados don't ripen on the trees either. They must ripened off the tree. So in purchasing them hold them in the palm of your hand and give a small squeeze. If they are slightly soft they will be ready in a short time. If you want to buy them for later use just buy the hard ones. They are just as good and will ripen in a short time. By the way the black Hass are the best.
Janis now in Texas


When I am not working on the newsletter or the site I love to find free educational sites. I am a lifelong learner and love learning new things and reviewing what I learned in the past. I found the Education-Portal site today and thought there might be others that enjoy such sites. (K-8 to College +). There are so many free courses online.

Links are in bold black text.  All links have been checked today to make sure they are safe. 

It is called the Education-Portal.
http://education-portal.com/academy/course/index.html

The Education-Portal has some courses on cooking too.

Joslin's Online Learning Center

I found a lot of tutorials on genealogy here
http://www.genealogy.com/university.html

More Genealogy Courses at BYU Independent Study
http://is.byu.edu/site/courses/free.cfm

Family Search.org Learning Center
https://familysearch.org/learningcenter/home.html

Other Courses Online | Many courses are free, a few aren't.
Most courses are video based learning.

Coursera
https://www.coursera.org/

Khan Academy.org
https://www.khanacademy.org/

MOCC-list.com
http://www.mooc-list.com/

Canvas.net
https://www.canvas.net/

FutureLearn
https://www.futurelearn.com/

ITunes U has many free courses. You will need the app for your ipad or download the itunes software on your computer.
Click Here


Celebrity Chef Connection
Barbara Nosek, the owner Celebrity Chef Connection said a lot of nice things about Nancy's Kitchen. Drop by to read what she has said. Thank you for being so kind Barbara.
Nancy Rogers


Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
 
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes


Apple Cake Recipes

Erma requested apple cake recipes with caramel frosting in the 2/24 newsletter. The second recipe may not meet your needs, but it is delicious and always a huge hit. It is also very easy to make. You can purchase a baked angel food cake at your grocery store, if you do not have time to bake one. The first recipe appeared in a June 2010 newsletter compliments of Judy Buffalo. I have other recipes I will submit once I see what others have shared.
Robbie IN

Apple Cake with a Caramel Frosting.
I generally use:
1 yellow cake mix prepared to box directions

Mix:
3 cups of diced apples
1 tbs lemon juice

Mix and stir into apples then into prepared mix:
1 Tbs cinnamon
1 tsp nutmeg
2 Tbs brown sugar

Bake in a 9 x 13 pan according to box directions.
When cool spread with following frosting.

This is one of those 'lick your fingers' frostings.

Caramel Frosting
In a saucepan melt 1/2 cup butter. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly and reduce heat to low.

Stir in 1/2 cup milk and bring up to a boil. Stir for 2 minutes then remove from heat.
Cool to lukewarm, about 30 minutes. Pour into a bowl.

Stir in 3 cups powdered sugar and 1/4 cup milk. Beat with a hand mixer on low about 6 minutes until light and fluffy.

If too stiff add 1 tsp milk at a time to get the right consistency. If too watery add additional powdered sugar on low until it reaches the right consistency.

Store in refrigerator for 15 min to firm up then frost cake.
Judy/Buffalo

Caramel Apple Dessert

1 can apple pie filling
1 angel food cake mix
2 pkgs. (3.4 oz. each) vanilla instant pudding
3 cups cold milk
1 pkg. (8 oz.) cream cheese, softened
1 tub (16 oz.) Cool Whip, thawed
1 jar (12 oz.) caramel topping
cinnamon (or apple pie spice) for garnish

Bake angel food cake as directed on the box, and cool completely. Cut into bite sized cubes, and put in a deep 9 x 13 inch dish or very large bowl. Drizzle with half the caramel topping. Beat together in large bowl, the pudding mixes and cold milk, and beat in the softened cream cheese till smooth, using low speed of electric mixer.

Fold half of the Cool Whip into the pudding mixture. Pour over the cake cubes and caramel topping. Spoon apple pie filling evenly over the top. Top with remaining

Cool Whip. Sprinkle generously with cinnamon, or apple pie spice, and drizzle with the remainder of the caramel topping. Chill several hours.
Robbie IN
Click here to Print this Recipe


Robbie's Peach Recipes
I have been making this cake for 40 years. It is always popular and is great if you don't need to serve a large group. You can double the recipe and make it in a 9 X 13 pan, if you do need a larger dish.
Robbie IN

Peaches and Cream Cheese Cake

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 box regular vanilla pudding- not instant
3 tablespoons soft butter
1/2 cup milk
1 egg
1 (15 ounce) can sliced peaches
8 ounces cream cheese
1/2 cup granulated sugar
3 tablespoons peach juice
1 tablespoon granulated sugar
1/2 teaspoon cinnamon

Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan. Drain and save juice from sliced peaches. Arrange peaches over batter.

Mix cream cheese, 1/2 cup sugar and peach juice. Heat until smooth. Spoon over the top, keeping 1 inch from edges. Mix 1 tablespoon sugar and cinnamon and sprinkle over the top. Bake at 350 degrees F for 30 to 35 minutes.
Robbie IN


Peach Salsa

Make the day ahead for best flavor.
4 mammal fresh peaches, peeled and diced
Juice of two limes, about 1/4 cup
2 teaspoons honey
2 tablespoons finely diced red pepper
1 Tablespoons finely chopped jalapeno peppers or to taste
1 heaping tablespoon fresh cilantro
1 finely minced garlic clove
2 tablespoons finely minced sweet onion

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.
Robbie IN
Click Here to Print Robbie's Peach Recipes


Grilled Peaches with Yogurt and Rosemary Honey

Prepare grill and heat to medium. Cut 4 peaches in half and pit them.

Brush cut sides with grape seed oil. Place on hot grate and grill, turning once until marks show & peaches tender.2-3 min. per side.

Place rosemary sprig & 1/2 c. honey into microwavable bowl and heat 1 min. To serve, put 1/4 c. Greek style yogurt into each of 4 bowls, then top with several peach slices, another 1/4 c. yogurt and the remaining peaches. Drizzle with the honey.
Athena in DE (Source: Carla Hall)
Click here to Print this Recipe


More Peach Recipes


Thank you Robbie of In. for furnishing the "Everything But Salt recipe". sent in by Nel of Va on January 13. Appreciate all help. Have never had to do without salt, so had NO idea where to start....except thru NancyLand, which is the BEST source...

Thank you Sue (Cooky) Indiana for the reply on Salt Free ideas. I had never seen either of the names you mentioned, but will be sure to check them out at our Local WalMart Store.
Blessing on your day, and all of Nancylanders.
Fae N. C.


I have a question for Mary J about Soft Pineapple Cookies in the Feb.24, 2014 newsletter, What size can crushed pineapple and do you drain juice or leave undrained and how many does the recipe make? They sound so good and I can’t wait to make them.Thank you. It is hard trying to keep warm in the Northeast, waiting for warm weather.
Sher in Pa

Sher, the crushed pineapple is a short can. It does need to be drained.
These cookies are yummy.
Mary J


 


Ditto and Little One's Uncle Joe is doing well. He is to go home tomorrow. His daughter, Brenda from Hawaii, has been with him at the hospital. His other daughter, Audrey (and her husband) will be with him after he returns home. Joe is one that is loved by all who know him.
Nancy Rogers


Free Info - All in PDF Format.
I was searching the internet for tips and hints for those with diabetes and heart healthy recipes. Here are what I found.

Links are in bold black text.  All links have been checked today to make sure they are safe. 

dLife Recipe Book (pdf)
Tasty Recipes for People with Diabetes and Their Families
Quick and Deliciously Healthy Recipes
Delicious Diabetic Recipes
Eating Good for People who Care about Diabetes
Heart Healthy Recipes (pdf)
The Heart Truth (pdf) with Recipes
More Heart Healthy Recipes (pdf)
Even More Heart Healthy Recipes
Cheap Eats from the Heart Foundation
Full o' Beans from the Heart Foundation
Vegetable Cookbook from Heart Foundation
Keep the Beat Healthy Recipes
Champions for Change-  Everyday Healthy Recipes
Eat for a Healthy Heart
Heart Healthy Cooking Tips
Heart Healthy Eating for Kids (pdf)
University of Illinois - Hearth Healthy Eating (pdf)
Heart Healthy Breakfast Recipes (pdf)
Heart Healthy Recipe Tips (pdf)
Healthy Recipes from Michigan.gov
BCMH Heart Healthy Recipes
Heart Healthy Latino Recipes PDF (in English and Spanish)
50 Healthy Snack Ideas
Sodium Tip Sheet - Sodium Reduction Tips
A River of Recipes
Smart Stand-Ins for Heart Healthy Cooking
Heart Healthy Recipes from CareFirst


ReadySetEat


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Dr. Weil

 

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com