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March 20, 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)


My Favorite Chicken Recipes


Baked Sesame Chicken Recipe
Serves 4

Ingredients:
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless, chicken breast halves
2 tablespoons butter, melted

Instructions:
Preheat oven to 400F. Place soy sauce in a 9 x 13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. Bake at 400F for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.
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Baked Chicken with Peaches Recipe
Makes 8 Servings

Ingredients:
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches, peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice

Instructions:
Preheat oven to 350F. Place chicken in a lightly greased 9 x 13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice. Bake for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear.
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Dorito Chicken Recipe
Makes 4 Servings

Ingredients:
2 cups cooked chicken, cubed
1 8 ounce carton sour cream
1/2 onion chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1 medium size bag of Doritos, crushed

Instructions:
Cover the bottom of a lightly sprayed 2 quart casserole dish with half the crushed Doritos. Mix the rest of the ingredients together except cheese and place on Doritos. Put remaining Doritos on top and cover with cheeses. Bake at 350F for 30 to 40 minutes until bubbly.
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Chicken Tortilla Soup Recipe
Makes 4 Servings

Ingredients:
3 Ortega green chilies, cut in thin strips
2 tablespoons butter plus 2 tablespoons vegetable oil
2 large onions, cut julienne
1/2 medium canned jalapeno, seeded finely chopped
3 cups chicken stock
1 (28 ounce) can tomatoes, coarsely chopped
1/2 cup tomato sauce
1 teaspoon ground cumin
Salt and pepper to taste
3 large garlic cloves, diced fine
2 teaspoon chili powder
1 teaspoon minced fresh or 1/2 tsp. dried oregano
1/4 pound chicken, ground meat or diced roast

Instructions:
Melt butter with oil add onions and garlic, cook until soft (about 13 minutes). Add both kinds chilies. Cook until tender, about 4 minutes. Add stock and spices. Simmer 20 minutes. Add meat. Place a few tortilla strips and cheese in bowl. Add soup. Top with few more tortilla strips, cheese, avocado and cilantro.
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Salsa Potato Chip Baked Chicken Recipe
Makes 4-6 Servings

1 (20 ounce) bag regular salted potato chips, crushed
1 16 ounce container of sour cream
2-1/2 pounds chicken tenderloins
butter flavored cooking spray
1 tablespoon garlic powder or granulated garlic
1/2 cup butter
salsa

Preheat oven to 450F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet. Bake chicken 5 minutes, then reduce heat to 375F. and bake 10 to 12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven to 450F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown. Serve with salsa if desired.
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Cornflake Chicken Fingers Recipe
Makes 6 Servings

1 pound boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flakes
2 tablespoons each margarine and canola oil

Cut chicken breasts lengthwise into strips. Coat the strips with flour then dip each in the beaten egg. Roll the strips in the cornflakes. Set the strips on wax paper until ready to cook. At this point the strips can be refrigerated for use the next day. In a non stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil. Add half of the chicken and cook for 3 to 5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm. Repeat with the remaining margarine, oil and chicken fingers.
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Chicken Stir Fry Recipe
Makes 4 Servings

1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice

Stir fry cubed chicken breast in 1/2 teaspoon vegetable oil in non stick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken. Serve hot over cooked rice.
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Instant Potatoes Crusted Chicken Recipe

1 fryer, cut up
2 tbsp. water
1/4 c. oleo
1 egg, beaten
1 c. instant potato flakes

Melt oleo in shallow baking dish. Mix egg and water, dip chicken in egg mixture and roll in potato flakes. Place chicken in baking dish with melted oleo. Bake at 400 degrees for 30 minutes. Turn chicken and bake 30 minutes more.
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Sweet and Sour Stir Fry RecipeSweet and Sour Chicken Stir-Fry
Makes 4 Servings

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 yellow pepper, cut into strips
1/3 cup Kraft Sweet 'N Sour Sauce
1/4 cup Kraft Balsamic Vinaigrette Dressing
2 Tbsp. soy sauce
2 cups frozen broccoli florets, thawed
1-1/2 cups instant white rice, cooked

Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is done, stirring occasionally.

Add sweet-and-sour sauce, dressing and soy sauce; mix well. Stir in broccoli; cook 2 min. or until heated through, stirring occasionally.

Serve over rice.
Source: Karftrecipes.com
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Spiked Apple with White Chocolate Chips Cookie MixIt's always good to have a few mixes on hand that can be whipped up in a hurry to make great cookies. You'll need cookies for lunches and field trips, when guests stop by, or maybe for when the grandkids drop in. You'll find perfect, proven cookie mixes for all your cookie baking.

Click Here for Cookie Mixes 


 


Quick Bread Mixes
Bread Machine Mixes


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Other Recipes


Some time ago before the Holidays someone wrote in who had been to a party and had a mini cheesecake that had Oreo cookies in it. She asked the lady that brought it for the recipe but she would not share it and wondered if anyone in our group may have it. I don't remember seeing an answer to it but today ran across this one on Kraft's site and it sounds like it may be just what she had.

Mini Oreo Cheesecakes Recipe

44 Oreo cookies, divided
3 (8oz) pkgs Philadelphia cream cheese, softened
3/4 c sugar
3/4 c sour cream
1 tsp vanilla
3 eggs
2 oz Baker's white chocolate, melted
1/2 c colored sprinkles
1 1/2 c thawed Cool Whip

Heat oven to 325°
Place 1 cookie in each of 24 cup cake paper lined muffin pan cups. Chop 8 of the remaining cookies; set aside. Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Spoon into baking cups. Bake 18 to 20 mins or till centers are set. Cool completely. Refrigerate 3 hours or until chilled. Meanwhile, cut remaining cookies in half. Dip cookie halves halfway in melted chocolate. Place on wax paper covered baking sheet; top with sprinkles. Let stand 15 mins or until chocolate is firm. Top each cheesecake with a dollop of Cool Whip and cookie half before serving.
Hope this is the right one! Rita, Memphis NY
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Bev GA requested crockpot grit recipes in the 3/16 newsletter, as she attempts to replicate a recipe she recently had. The second recipe is done in the oven, but thought i would share it. I know it is from a 2007 newsletter, but no longer know who submitted it.
Robbie IN

Spicy Sausage Grits Slow Cooker Recipe

2 cups uncooked regular grits
2 (14-ounce) cans chicken broth
2 cups heavy whipping cream
1 (10 3/4-ounce) can Cheddar cheese soup
1 jalapeño pepper, minced
2 cups frozen whole kernel corn, thawed
1 1/2 teaspoons salt - I omit this
1 1/2 teaspoons hot sauce or to taste
1/2 pound hot smoked sausage, sliced or your favorite sausage
3 tablespoons butter

Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.

* Cover and cook on LOW 4 1/2 hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately.

Sausage Substitution Tip: Use Andouille sausage or regular smoked sausage if you find the hot smoked sausage too spicy. If using ground sausage, cook and drain grease before
Robbie IN
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Louisiana Grits Recipe Recipe

Ingredients:
1-1/2 cups grits
6 cups water
1/2 cup butter
3 teaspoons Lawry's seasoned salt- I omit this
8 ounces Velveeta cheese, cut into small pieces
8 ounces sharp cheese, shredded
3 eggs, beaten
1/2 cup slightly browned onions
2 Tablespoons chopped pimentos, optional

Instructions:
Preheat oven to 350 degrees. Cook grits in water as directed on box, except do not add salt to water at this time. When cooked, add remaining ingredients. Blend well, and place in a buttered 2-quart baking dish. Cook, uncovered for one hour. If not ready to serve, cover with foil and let stand.
Robbie IN
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I am making this for a dinner on Saturday. I plan to do it on the stove instead of the crockpot and will slightly decrease the ham and add browned spicy sausage.
Robbie In

Southwestern Corn Chowder with Ham Recipe
Makes 6 Servings

Ingredients:
5 potatoes, peeled and cubed
2 onions, chopped
2 cups diced ham
3 stalks celery, chopped
1 (15.25 ounce) can whole kernel corn, undrained
1 (15.25 ounce) can creamed corn, undrained
2 tablespoons margarine
salt and pepper to taste
2 cubes chicken bouillon
1 (12 fluid ounce) can evaporated milk
1 (4 ounces) Green Chiles, undrained

Instructions:
In a slow cooker, place the potatoes, onions, ham, celery, corn, Green Chiles, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.

Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
Robbie IN
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This week's edition of Celebrity Chef Connection.
http://celebritychefconnection.com/?p=4179


Brown Butter and Dill Brussels Sprouts Recipe
Low carbohydrate, Gluten free
4 servings

Ingredients:
1 pound Brussels sprouts, trimmed and quartered
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons slivered almonds, toasted (see Tip)
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh dill or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.

Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.

Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION
Per serving: 131 calories; 10 g fat (3 g sat, 5 g mono); 8 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 172 mg sodium; 431 mg potassium.
Bill, Alb
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Baked Reuben Casserole Recipe
Serves about 6

5 to 6 slices of rye bread, divided
3/4 pound thinly sliced corned beef or pastrami (shaved)
1 cup rinsed and well-drained sauerkraut
3/4 cup dill pickles, chopped
1 teaspoon caraway seeds
4 cups Swiss cheese, shredded
3 eggs
1 cup milk
1/4 cup prepared yellow mustard
1/4 cup Thousand Island salad dressing

Butter a deep 11×7-inch baking dish. Preheat the oven to 350. Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.
Vickie P
Recipe Heavily Adapted by Winner Dinners/Origin Unknown
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Caramelized Pecans Recipe

Directions:
2 T butter (if unsalted, add a pinch of salt)
2 handfuls of pecans
1/4 C heavy cream
2-3 packets Splenda
2-3 T sugar free praline or pancake syrup
(optional) Nutmeg, or Cinnamon

Directions:
Melt the butter in a pan.
Add pecans, Splenda, and syrup. Let it start bubbling a bit and then add heavy cream. Make sure the flame isn’t too high or it will burn and curdle. Let it continue bubbling a little until it starts to thicken.

You’ll end up with a sort of creamy caramel type of sauce over the pecans. Right before serving, sprinkle a little nutmeg or cinnamon over the top. Freshly grated is best but use what you have handy.

Variation: Toast a handful of shredded, unsweetened coconut in a little butter then follow the recipe above. Personally, this is my favorite. I love coconut!
Bill, Alb
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Cracker Barrel Baked Macaroni and Cheese Recipe
Copycat Recipe
Makes 4 Servings

Ingredients:
2 tablespoons Butter
2 tablespoons Flour
1 teaspoons Salt
1 teaspoons Dry Mustard
2-1/2 cups Milk
2 cups Cheddar (8 ounces), divided
2 cups Elbow Macaroni (8 ounces)
1/4 cup Buttered Bread Crumbs
Paprika

Instructions:
In saucepan, melt butter. Blend in flour, salt and mustard. Add milk. Stir constantly until sauce thickens a little. Add 1 1/2 cups cheese, heat until melted, stir constantly. Remove from heat. Cook macaroni as directed on the package and drain. Combine with sauce in a buttered 2 quart casserole. Top with remaining cheese, then buttered bread crumbs and sprinkle with paprika. Bake at 375' about 20-25 minutes or until nicely browned.
Bill, Alb.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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