2''


Recipe Index
 

 

 

Home Page
Return to
Newsletter Archives
Return to March recipe index
Search Recipes on this Site


March 16, 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)  
 Search Recipes on NancysKitchen


 


Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)


Has anyone used the Wilton chocolate melting pot? If so, please share your thoughts on how well it works. Is there another brand you like? Thanks for your help. I wanted your suggestions before purchasing one. L A in KY=


The newsletter has not been sent out for the past 11 days.  I hav had the flu and have had a hard time getting over it.  Coughing all night and day just wears one out.  About 3 weeks ago I had a cold and thought I was over it but it came back.  I was not able to send out the newsletter while I had the flu.
Nancy Rogers


I got this recipe from Taste of Home. It had been submitted by Patricia Ringle of Edgar, Wisc. We really enjoyed it.

Family Pleasing Sloppy Joes Recipe

2 lbs. ground beef
1 lg. onion, chopped
1 1/4 C. ketchup
1/2 C. water
1 T. brown sugar
1 T. white vinegar
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. chili powder
1/4 tsp. ground allspice
8 sandwich buns, split

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in rest of ingredients, except buns. Bring to a boil. Reduce heat and simmer uncovered for 35 to 40 minutes. Spoon about 1/2 cup of meat mixture onto each bun. 8 servings. Carolyn - Illinois
Click Here to Print this Recipe


Roasted Artichoke Bruschetta Recipe

Ingredients:
1 pint grape tomatoes
1 package (9-ounces) frozen artichoke hearts (such as Bird’s Eye)
2 teaspoons cold-pressed extra virgin olive oil
Unrefined sea salt, to taste
1/3 cup pine nuts
4 cloves garlic
2 tablespoons chopped fresh tomatoes

Directions:
Preheat oven to 400 degrees. Place the tomatoes and frozen artichokes on a large lightly oiled baking sheet or in a large cast iron skillet. Drizzle oil on top, season with salt to taste and toss to coat. Roast the tomatoes and frozen artichokes for 35 minutes. Remove roasted tomatoes and artichokes from oven and set aside to cool.

In a food processor, add the pine nuts, garlic and basil; pulse several times until ingredients are well blended and pine nuts are “crumb-like.” Add the roasted artichokes and process again until well blended. Set mixture aside.

Add the roasted tomatoes to a large mixing bowl. Use clean hands to smash the tomatoes. Add the artichoke mixture and mix well. Season with salt to taste.
Bill, Alb
Click Here to Print this Recipe


Creamed Spinach Tortellini Soup Recipe
2-3 Servings

6 cups chicken stock
1-9 oz tortellini (cheese, Beef Or Spinach
1-10 oz frozen spinach, thawed and-wrung out
A few grates nutmeg
1/2 cup heavy cream
Grated Parmigiano-Reggiano for garnish

In a large pot, bring stock to a boil. Drop in tortellini and add spinach, nutmeg and heavy cream. Cook 7-9 minutes, or according to
tortellini package directions.
Garnish bowls with Parmesan cheese.
Denise in the Villages, FL
Click Here to Print this Recipe


Nancy. I believe I asked about this recipe before. I was out of town and my hostess had our breakfast ready in her Crockpot when we got up in the morning.

It was cheese grits with polish sausage cut up into bite size pieces. She served it with scrambled eggs and fruit and it was wonderful. I would like the recipe for these grits if anyone has it. Thanks for your wonderful recipe news letter that is always a joy to read.
Bev from Georgia.


This recipe came from a friend in Canada. Can hardly wait to try them. Sherry (Indiana)

Mountain Dew Apple Dumplings Recipe

2 (8 count) cans crescent rolls
3 - 4 tart apples
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 ounce) cans Mountain Dew soda

Spray a 13x9 baking dish or pan. Peel and slice apples into 16 pieces. Roll each apple slice in 1 section of crescent roll. Place rolled slices in pan in two rows, put extras along side.
Melt butter, add sugar and cinnamon and pour over apples.

Pour can of Mountain Dew over all. Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped topping.
Sherry (Indiana)
Click Here to Print this Recipe


 


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


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


 


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.
Click Here



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


I am having these right now with Coconut Buttermilk Syrup from Prepared Pantry! So good.

Oatmeal-Brown Sugar Pancakes Recipe
6 Servings

2 cups Bisquick mix
1/2 cup old-fashioned or -quick-cooking oats
2 tablespoons packed brown sugar
1-1/4 cups milk
2 eggs

[Note: I make my own bisquick substitute mix with butter.]

Heat griddle or skillet over medium heat or to 375F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Denise in the Villages, FL
Click Here to Print this Recipe


Oh my gosh, doesn't get any easier than this!!
Sherry (Indiana)

Easy Orange Crescent Swirls Recipe

1/2 cup firmly packed brown sugar
2 tbsp butter or margarine
1 tbsp grated orange peel*
3 tbsp orange juice
2 cans (8 oz each) crescent roll dough

Preheat oven to 375 degrees. Spray a 12-1/2" pizza pan with cooking spray.

In small saucepan, combine brown sugar, butter, orange peel and orange juice; mix well. Cook and stir over medium heat until bubbly; set aside. remove dough from each can in one long roll. (Do not unroll). cut each roll in 12 slices. Arrange slices evenly, cut side down, on pan. Spoon brown sugar mixture evenly over dough slices.

Bake 13-15 minutes or until golden brown. remove rolls from pan. Serve warm.

* I don't care for orange peel so will leave it out.
Sherry (Indiana)
Click Here to Print this Recipe


Game Hens with Brussels Sprouts and Chestnuts

8 1/2 hen servings

Ingredients:
1 tablespoon chopped fresh thyme
2 teaspoons salt
1 teaspoon freshly ground pepper
4 Cornish game hens, 1-1 1/2 pounds each
2 teaspoons butter
2 teaspoons extra-virgin olive oil
1 large red onion, peeled and cut through the root end into 8 wedges
2 pounds Brussels sprouts, trimmed and cut in half if large (about 6 cups)
16 ounces jarred roasted chestnuts, (2 1/2 cups; see Shopping Tip)
2 tablespoons white-wine vinegar

Directions:
Preheat oven to 375°F. Combine thyme, salt and pepper in a small bowl.
Remove giblets (if included) from game hens and trim any excess skin. Loosen the skin over the breast and thigh meat and rub half the thyme mixture under the skin. Tie legs together with kitchen string.
Heat butter and oil in a large roasting pan set over 2 burners on medium heat. Add the game hens and brown on all sides, turning occasionally, 10 to 12 minutes.
Add onion to the pan, transfer to the oven and roast for 10 minutes. Add Brussels sprouts and roast for 20 minutes. Stir chestnuts and the remaining thyme mixture into the pan. Continue roasting until an instant-read thermometer inserted into a thigh registers 165°F, 10 to 15 minutes more.
Transfer the game hens to a large cutting board and let rest for 10 minutes. Place the roasting pan over 2 burners on medium heat. Toss the vegetables with vinegar and bring to a simmer, gently stirring and scraping up any browned bits. Remove the string from the game hens, turn breast-side down and slice in half lengthwise using a large heavy knife, cutting straight through to the breast side. Serve the game hens with the vegetables.

TIPS:
Make Ahead Tip: Equipment: Kitchen string
Shopping tip: Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.

NUTRITION:
Per serving: 313 calories; 7 g fat (2 g sat, 2 g mono); 93 mg cholesterol; 39 g carbohydrates; 24 g protein; 6 g fiber; 656 mg sodium; 875 mg potassium.
Click Here to Print this Recipe


Brussels Sprout Stuffed Mushrooms

Ingredients:
12 Crimini Mushrooms, stems removed
1/2 lb Brussels sprouts, sliced thin
1/2 c cashew cream sauce
2 Tbsp nutritional yeast (optional)

Directions:
Preheat oven to 400 and place your mushrooms caps in there on a lightly oiled dish or pan, open side down, for about10 minutes or so.
While the caps are in the oven, fry up your thinly sliced sprouts and make your cashew cream sauce, with or without the additional nutritional yeast. When the ten minutes are up and your sprouts are starting to brown, take the mushrooms out of the oven and set aside.
Also, mix the sprout shavings with the cashew cream sauce. Using a tablespoon, stuff the mushrooms with 1 scoop of the creamy sprout mixture.
Throw everything back in the oven for an additional ten minutes, or until they are heated all the way through and the creamy sprout mixture is browning on top.
Bill, Alb
Click Here to Print this Recipe


Sue requested the recipe on March 6th for “uncooked ramen noodles”.

Oriental Slaw Recipe
I have made this and everyone enjoys it. We call it “Oriental Slaw”.

1/2 head chopped cabbage
1/2 cup sliced almonds***
4-6 chopped green onions
1 package ramen noodles, chicken flavor and break up the noodles
2 tablespoons sesame seeds

Dressing:
1/2 cup oil
4 tablespoons sugar
5 tablespoons vinegar
1 teaspoon salt
Flavor packet from the noodles

Mix dressing ingredients and shake well. Combine almonds, noodles,
and sesame seeds and mix with cabbage and onions just before serving
to maintain crunchiness. Add dressing and serve.
(Does not maintain well as leftover.)

***You can use sunflower seeds instead of almonds
Lois/Grafton, OH
Click Here to Print this Recipe


Frozen Cafe Mocha Recipe

Directions:
3/4 C espresso base (see below) or very, very strong coffee - cooled
2 Tbls cocoa powder
1 Tsp vanilla extract
1/4 C heavy cream
Splenda or Stevia to taste
Xanthan gum (amount depends on how thick you want it)
crushed ice
Whipped Cream

Directions:
Place coffee base, cocoa powder, vanilla, and sweetener in blender and blend for about 30 seconds. Taste to see if it’s sweet enough. Add more sweetener if needed. Start blending again and add ice a little at a time starting with one handful. The amount of ice will really vary depending on the temperature of ingredients, etc. Stop the blender as needed to check. Add more ice if not thick enough and blend until fairly smooth.
Add xanthan gum once it’s fairly smooth. About 1/4 tsp. while the blender is running. Give it a minute or so and then check. If it’s not thick enough, turn it back on and add another 1/8 - 1/4 tsp xanthan gum and blend for another minute. If you keep adding, it would eventually get as thick as pudding so be careful. If this happens, use a little water and more ice to thin it out some. And make sure you wait for a minute or two before adding more xanthan gum. It has a slightly delayed reaction but as soon as it gets dispersed, it thickens VERY well.

Once it’s at the consistency you like, add the cream and blend for only a few seconds. It should make enough for 2, 8-10 oz. servings.

Pour into a nice glass and top with whipped cream. Best when enjoyed through a straw!
For added richness, put some whipped cream in the bottom of the glass AND on top and then mix in. It kind of comes out like a milkshake.

For the Espresso Base -
To make a strong espresso style base, put 1 cup finely ground espresso beans and 2 cups hot water in a French press (or just use a bowl) and let it steep for about 2 hours. Press and pour into a container. Or, if using the bowl, strain through a fine mesh strainer/cheesecloth.
Refrigerate for one week.
Bill, Alb
Click Here to Print this Recipe


Robbie's recipe for Snickers salad sounds just fabulous. Could she share with us what she serves along with this salad?
Barbara in Las Vegas
http://celebritychefconnection.com


More Peanut Recipes

Hi Nancy
Here are more recipes that you can use, when you have space in the newsletter.
Robbie

Peanut Butter Glazed Popcorn
1/25/08 newsletter

2, 2.8-3.0 oz. bags microwave popcorn, popped
1 cup Creamy Peanut Butter
1 cup light corn syrup
3 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 300°F. Spray a jelly roll or 13 x 9-inch pan with non-stick cooking spray.

Place popped popcorn in a very large bowl or Dutch oven. Combine peanut butter, corn syrup, butter and salt in a medium saucepan over medium heat. Heat mixture, stirring constantly, until mixture begins to boil. Remove from heat, add vanilla and stir to combine. Pour warm peanut butter mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated with peanut butter mixture, turn out onto the prepared jelly roll pan, spreading to distribute evenly. Place pan in preheated oven and bake 20-25 minutes, stirring often. Remove from oven and allow to cool. May be stored in airtight container for up to one week.
Robbie IN

Grilled Peanut Chicken

2 tablespoons peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce or fish sauce
1 clove garlic, chopped
1/3 teaspoon curry powder
1 dash ground cayenne pepper
4 skinless, boneless chicken thighs or tenders

Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.

Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.
Robbie IN

Peanut Butter Dip With Yogurt

1/2 C. vanilla yogurt
1/2 C. peanut butter
1/4 t. ground cinnamon
1/4 C. miniature sweet chocolate chips
apple wedges and miniature pretzels

In a small bowl, combine the yogurt, peanut butter and cinnamon. Stir in chocolate chips. Serve with apples and pretzels. Makes 1 cup
Robbie IN


Amish Peanut Butter Spread
(From an Amish cheese factory in northern Indiana)

1/2 cup + 2 Tbls marshmallow creme
1/2 cup smooth peanut butter
1/2 cup light corn syrup

Combine all ingredients in a medium bowl and stir with a whisk until well blended. Store covered in refrigerator. Spread on bread or make a sandwich with jelly. Also good on toast, apples, and pancakes. Makes 1 cup.
Sue (Cooky) in Indiana
Click Here to Print these Peanut Recipes


I know this is not the time of year for fruitcake. This is a VERY different one NO FLOUR! I have been looking several years to find and just did. This one EVERY one likes!

Tropical Fruitcake Recipe

21/4 cups pecans pieces
11/4 cup Walnuts pieces
1 lb chopped, pitted dates
8 oz candied cherries
8 oz candied pineapple
1-14 oz can sweetened CONDENSED milk(not evaporated)
4 oz shredded coconut or chopped macadamia nuts
small amount of rice flour
Preheat oven at 250*
cut up cherries and pineapple. Combine everything into a bowl. Mix well with hands.

Pack tightly into 3 greased and rice floured small 3"x6" baking tins. Also you may use a large 5"x8"x4" loaf pan. But is is a very rich cake and served in small slices only.

Bake in preheated oven for 3 hours!
Cake is done when no milk oozes out when pressed with fingers.
Cool in pans turned on their side. Remove cakes to foil and wrap. Store in refrigerator or freezer about 1 month before serving.
Slice thin and I put sweet whipped cream on top.

I hate fruitcake but dearly love this one and have not found any one who does not like it. Very rare indeed. I have no idea
where this recipe came from but I do know it is very old.
ENJOY!!!
Judy in Montana
Click Here to Print this Recipe


Strawberry Gravy and Biscuits Recipe

1-1/2 quarts cut up strawberries
3/4 cup canned evaporated milk
4 tsp flour
2 cans biscuits
preheat oven at 350* cook as it says on label.

Put strawberries and sugar in a pot just over the top of berries.
Put onto medium heat and bring to a boil. When the berries have been boiling pretty good, mix canned mix and flour together in a cup. Pour that into berry mixture, stirring until they get fairly thick.
Split biscuits butter them then put hot berry gravy on top.
Sooooooooooooo GOOD!!
Got this recipe from my neighbor a couple years ago and love it.
ENJOY!!
Judy in Montana
Click Here to Print this Recipe


 


 


ReadySetEat


Print FREE Grocery Coupons
Click Here 

Dr. Weil

 

How to Subscribe
The easiest way to sign up for the newsletter is to look at the side panel of the online newsletter. At the bottom of the left side panel is a box right above the Yahoo Groups, Join Now! Just put your email address in the box and click the Yahoo icon. You will get a message back that will ask if you really want to join. Remember to follow the directions on the email and you will be a member.

How do I unsubcribe?

There is an unsubscribe link at the bottom of every email newsletter. Just click on it and put the word unsubscribe in the subject of your email. Send the email and you will be unsubscribed. Remember to use the old address to send the email.



Print Free Grocery Coupons  Click Here 

Want to share this page with a friend?
[ Click Here to send this page to a friend ]
 


Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com

Recipe Search
Custom Search


Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com