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March 5, 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)


 Peanut Recipes


I found to replace peanut butter. So many people can not eat peanut butter because of alergies. My husband develped his peanut allergy later in life. For many years he craved the taste of a peanut butter and jelly sandwichs. Was in Wal-Mart a few weeks back and found a product called " WowButter"!! This stuff taste like peanut butter. It is made with roasted soy beans. My hubby fell in life for the second time in his life! :) I made a WowButter Pie, taste like a Peanut Butter pie without the alergic reactions! :) I believe you can use this product in any recipe that calls for peanut butter.
Marie W


Chocolate Chip Peanut Butter Cookies

1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Preheat oven to 325F. In a large bowl, beat margarine, peanut butter and sugars. Add eggs and beat again. In a small bowl, combine flour and soda, set aside. Gradually add dry ingredients and beat until creamy. Stir in chocolate chips. Drop on cookie sheet and bake for about 15 minutes.
Sue
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Nancy, I have many recipes that use peanuts. Use any or all of these recipes in the newsletter, as you have space. I will send more recipes, depending on what other readers submit.
Robbie IN

Snickers Salad

6 (2-1/4 ounce) Snickers candy bars, chill and chop

6 apples, cored and chopped into bite sized pieces (Do not peel. Granny Smith and Red Delicious are great.)

1 (12 ounce) container Cool Whip

1 (5 ounce) box instant vanilla pudding or butterscotch pudding mix (dry mix – do not prepare!)

1/2 cup chopped peanuts or other nut, such as pecan, or walnut, can also be sprinkled on top

(1/2 cup caramel ice cream topping or caramel apple dip (optional)

Combine all ingredients and chill.

12 servings
Robbie IN
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Easter Egg Nests

12 oz. butterscotch chips
1/2 c. peanut butter
1 c. peanuts
5 oz. Chinese noodles

Melt butterscotch chips, add peanut butter and blend. Add peanuts and Chinese noodles and blend well. Form into nests on waxed paper and cookie sheet. Cool in refrigerator. Add jelly beans, M & M's or candy of your choice.
Robbie IN
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Caramel Apple Salad

1 pkg.(small) instant butterscotch pudding
1 (8oz)can crushed pineapple with juice
1 cup mini marshmallows
3 cup Chopped apple, with peel
1 (12oz) Cool Whip
1 cup dry roasted peanuts

Mix pineapple and juice and pudding, then add the rest of the ingredients.

I usually don't add the peanuts, serve them on the side and guest can sprinkle them on top. Not every one in my family likes them mixed in.
Robbie IN
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No Bake Rocky Road Cookies

12 ounces semi sweet chocolate chips
14 ounces sweetened condensed milk
2 tablespoons butter
2 cups dry roasted peanuts
1 10 1/2 ounces package mini marshmallows

Melt morsels with milk and butter. Remove from heat. In large bowl combine nuts and marshmallows. Fold in chocolate mixture. Spread in wax paper lined 9 by 13 pan. Chill 2 hours until firm. Remove from pan and peel off wax paper. Cut into squares. Store at room temp.
Makes 16
Robbie IN
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Tacoma General’s African Peanut Soup

1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 cup diced red sweet pepper
1/3 cup peanut butter
1 16oz can diced tomatoes
8 oz. Chicken, cooked and diced
1-1/2 quarts milk
1/8 tsp white pepper
1/8 tsp cayenne pepper
1/2 cup chopped peanuts
1/3 cup rice (uncooked)
2 Tablespoons chicken base
5 Tablespoons margarine
5 Tablespoons flour

Cook rice. Heat margarine in saucepan. Sauté onions, carrots, celery and peppers for 10 minutes. Stir in flour, and chicken base. Heat to boiling; add tomatoes, chicken meat, cooked rice. Season to taste with white and cayenne pepper. Simmer 30 minutes and add peanut butter. Serve: garnish each bowl with a handful of chopped peanuts. Serves 10
Robbie IN
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Cranberry Nut Quick Bread MixCranberry Nut Quick Bread Mix

This bread is a cinch to make. Add eggs, butter, and water to the mix and stir with a spatula until combined. Place it in a pan and bake. Your kitchen will soon smell of nuts and spcies. Whether you serve this to your family, guests, or give it as a gift, folks will love this moist, maple-flavored loaf.

Cranberries are a wonderful addition to any bread. The marriage of moist, sweet bread with the tang of cranberries is heavenly. To make it even better, we added plenty of rich walnuts, a hint of citrus, and just the right spices. This bread is to die for.
More Quick Bread Mixes

Bread Machine Mixes


 


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Brownie Raspbery Brownie MixChocolate Raspberry Brownie Mix

These are serious raspberry chip brownies! These are not cake-like. These are just right, fudgy brownies--old-fashioned brownies like you remember.

Economical: no oil or eggs required and they make a 9 x 13 pan full of thick brownies.
Extra large mix: Each mix weighs 2 pounds--about twice the size of many store mixes.
This mix contains more than just cocoa--it's loaded with real raspberry chips made with raspberry puree.

Dense, fudgy, chewy brownies.
With only water to add and two minutes of mixing with stand-type mixer, these are quick and easy to make, a great cookie to make on a busy day.

You'll make a generous 9 x 5-inch loaf from this package. Eggs and butter are not included.

More Brownie Mixes 
All Baking Mixes


Peanut Cookies

1 egg
3/4 cup firmly packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped roasted peanuts

In a mixing bowl with a hand-held electric mixer, beat egg; blend in brown sugar. Combine flour, soda, and salt in a separate bowl; add to egg mixture a little at a time, alternating additions with the oil.

Stir in vanilla and peanuts. Drop by teaspoonfuls onto greased baking sheet. Bake peanut cookies at 375° for about 6 to 8 minutes.

Makes about 3 dozen peanut cookies.
Robbie IN
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Spellbinders Cookies

Cream 1 cup of butter or margarine and 1 cup firmly packed brown sugar. Beat in one egg and a tsp of vanilla.

Stir in 1-1/2 cups of flour, a tsp of salt, a tsp of baking powder and half a tsp of baking soda.

Stir in a cup of peanuts, a cup of quick oats, a cup of flaked or shredded coconut, and half a cup of crushed corn flakes. (start with a cup, and crush.

I also use Wheaties) Drop onto ungreased cookie sheets and flatten with a glass that you have dipped in finely crushed cereal. Bake at 350 for 10 to 14 minutes or until golden. Makes about 4 dozen.
Lois WA
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Buckeye Bars

Tasty bars are made with a chocolate cake mix and peanut butter and other ingredients.

1 chocolate cake mix or devil's food, 2-layer size (about 18-1/2 ounces)
1/4 cup melted butter
1 egg, lightly beaten
1 cup chopped peanuts
1 can (14 ounces) sweetened condensed milk, Eagle Brand
1/2 cup creamy peanut butter

In a large mixing bowl, combine the cake mix, melted butter, and egg; beat with an electric hand-held mixer on medium speed until crumbly (or cut in with a pastry blender until evenly mixed and crumbly). Stir in chopped peanuts.

Butter a 13x9x2-inch baking pan. Reserve 1 1/2 cups of the crumbs and press remaining crumbs over the bottom of the prepared baking pan.

In another bowl, combine sweetened condensed milk with the peanut butter until well blended. Spread peanut butter mixture over the crust layer. Sprinkle with the remaining reserved crumbs. Bake at 350° for 25 to 30 minutes, or until set. Cool before serving. Store loosely covered at room temperature
Robbie IN
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Baby Ruth Bars

1/2 CUP melted margarine
4 cups instant oatmeal
1/4 CUP peanut butter
1/4 cup corn syrup
1 teaspoon vanilla

Combine above ingredients and pat into a 9 x 13 pan. Bake for 8 - 10 minutes at 350 degrees.

In saucepan melt 2/3 cup peanut butter
6 ounces chocolate chips
6 ounces butter scotch chips
1 teaspoon vanilla

Spread over mixture in pan. Sprinkle 1 cup peanuts over top and lightly press down. Let set up for about an hour before cutting.

Note – You can use either smooth or crunchy peanut butter.
Robbie IN
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Robbie's Recipes are all in one file.


Buckeyes

7 cups sifted confectioners sugar
1 cup butter, softened
1 16 or 18 ounce jar creamy peanut butter
2 cups semisweet chocolate morsels
1 tablespoon shortening

Process butter and peanut butter in a food processor until thoroughly blended. Add 3 cups powdered sugar and process until smooth. Gradually add remaining powdered sugar in two batches, processing after each addition until mixture pulls away from sides and is no longer crumbly. Shape mixture into 1 inch balls. Cover and chill thoroughly. Combine chocolate morsels and shortening and melt over low heat, stirring occasionally. Remove pan from heat. Use a wooden pick to dip each ball in chocolate, coating about three fourths of ball to resemble a buckeye. Place on wax paper. Carefully smooth over wooden pick holes. Let candies stand until chocolate hardens. Store in an airtight container in the refrigerator.
Sharon
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Chocolate Peanut Butter Pie

4 tablespoons peanut butter
1 tablespoon honey
1 1/2 cups crispy rice cereal
1 package reduced calorie chocolate pudding
2 cups skim milk
4 tablespoons Cool Whip Lite®

In a small bowl, combine peanut butter and honey; microwave on high for 20 seconds. Stir in cereal. Press into a 9 inch pie plate and chill. Prepare pudding with skim milk according to package directions. Spread over pie crust and chill. Top with cool whip.
Makes 6 servings.
Sharon
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Low Fat Peanut Butter Pie

1 (12 ounce) can evaporated skim milk
1 1/4 ounce envelope plain gelatin
1 8 ounce package low fat cream cheese, softened
1/2 cup confectioners sugar
3/4 cup reduced fat creamy peanut butter
3 teaspoons vanilla extract
1 9 inch prepared low fat graham cracker crust

Whisk milk and gelatin together in medium size heavy saucepan set over low heat. Whisk constantly until mixture boils and gelatin dissolves completely, about 2 minutes. Transfer to heatproof bowl and cool 15 minutes. Meanwhile, beat cream cheese and confectioners sugar at low mixer speed in large bowl until smooth, about 1 minute. Scrape down sides of bowl, add peanut butter and vanilla and beat 1 minute more. Again scrape down sides of bowl. With mixer still at low speed, slowly add milk gelatin mixture and beat until very smooth, about 2 minutes. Don't forget to scrape down sides of bowl. Set pie crust in 10 inch pie pan or on small baking sheet to catch any spills, then carefully pour in peanut butter filling; it will come right to top of crust. Set uncovered in refrigerator and chill several hours until set. Cut into wedges and serve.
10 servings.
Sharon
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Peanut Butter Cookies

1 c. shortening
1 tsp. soda
1 c. white sugar
1 c. brown sugar
1 1/2 c. sifted flour
1 tsp. vanilla
1 c. peanut butter
1/2 tsp. salt
2 eggs (unbeaten)
1/2 c. peanuts, chopped or use crunchy peanut butter and leave out peanuts

Combine shortening and peanut butter. Add sugars and blend well. Add eggs and mix. Then add flour, soda, salt and vanilla. If peanuts used, add them last. Spoon onto cookie sheet. Bake at 350° for 10 to 12 minutes or until done.
Sue
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Peanut Butter Cornflake Squares

1 c. brown sugar
1 c. peanut butter
1 c. corn syrup
2 c. lightly salted peanuts
8 to 9 c. crushed cornflakes

Mix together brown sugar, peanut butter and corn syrup. Put in microwave; boil until bubbles, stirring once or twice. Add 2 cups peanuts and the cornflakes. Mix well and press into a 9 x 13-inch pan.
Sue
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Peanut Butter Fudge

1/2 c. butter
1/3 c. chunky peanut butter
1 lb. powdered sugar
1 tsp. vanilla
1/3 c. powdered milk
1/3 c. corn syrup
1 Tbsp. water
1/2 to 1 c. chopped peanuts

Melt butter and peanut butter. Sift powdered sugar and powdered milk; set aside. Add syrup, water and vanilla to peanut butter mixture. Stir in half of the dry ingredients. Blend well. Add remaining dry ingredients. Blend until very smooth. Stir in peanuts. Turn into buttered 8-inch square pan.
Sue
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Peanut Butter and Banana Salad


1-1/4 c. canned milk
1 egg
dash of salt
1/2 c. sugar
1/3 c. white vinegar
9 oz. peanut butter
12 bananas
crushed peanuts

Mix sugar, salt, milk and egg together. Cook until thick. Let cool. Add vinegar and peanut butter. Cut up bananas and pour dressing over them. Sprinkle with peanuts.
Lisa TX
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Broccoli Peanut Salad

1/4 c. mayonnaise
1 1/2 Tbsp. Italian dressing
2 c. diced, raw broccoli
1/4 c. pickle relish, drained
1/2 medium onion, diced
1 hard-cooked egg, chopped
salt and pepper to taste
1/2 c. roasted peanuts

In a bowl, thin mayonnaise with Italian dressing. Add remaining ingredients except peanuts. Toss to coat with dressing. Add salt and pepper as needed. Sprinkle peanuts over top just before serving.
Lisa TX
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Spreads for Toast

Peanut Butter Cream Cheese Spread
Mix equal parts of peanut butter and cream cheese with an electric mixer until smooth. For a sweeter spread, add a little honey to the mixture. The spread will last a week or more in the refrigerator.

Apricot Butter
Boil two cups of dried apricots with two tablespoons of sugar and 2/3 cup water until soft. Put in a blender and puree with four tablespoons of butter. Add one teaspoon vanilla extract or 1/2 teaspoon almond extract.

Whipped Honey Butter
Use an electric mixer or blender to whip 1/2 cup butter with 2/3 cup honey. If the mixture is too stiff to aerate, add a bit of milk. Season with ground cinnamon if desired.
Dennis, the Prepared Pantry


 


Thank you so much Robbie for the apple cake recipes I'm going to make them next week.and nancy you have the best recipe site on the internet. I love your site and I love all the ladies with all there good recipes. I know if I need a good recipe I always come here.you all have a great day.
Erma in Sullivan


Judy in Buffalo thank you for the Caramel icing recipe I know ill love it I'm going to make it next week.
Erma in Sullivan


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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