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May 3, 2014  | Everyday Recipes 
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


May 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
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If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.
Nancy Rogers


Each year there are about 30 members of my family that go to my sister-in-laws house in Arizona for family reunion. She sets up extra beds set in her two hangars and luckily the airplanes don't seem to mind. Everyone helps with meals, dishes and other things around the house. The family reunion has been a fun yearly event for a number of years.

Last week was the family reunion but I didn't get to go. I had a foot infection and needed to go to the wound care center daily for shots. It was really the pits not to be able to go to Arizona this year and see everyone. Treating the infection in my foot was necessary. The wound care center here in Lubbock is the best as far as I am concerned and is one reason I moved to Lubbock. I did make it through the week even with all the calls from Arizona telling me they were enjoying my favorite waffles, pork chops, guacamole and many other foods. Oh well there is always next year and my foot is healed. The bright side of the week is the kitties loved me staying home for the wee and having my undivided attention.
Nancy


This is the recipe for Lisa in Texas for the banana bread that she wanted. Sounds very good.
Marsha, Los Angeles, CA

Indescribably Delicious Banana Bread

1 cup butter
1-1/2 cups sugar
2 large eggs
4 very ripe bananas, mashed*
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
1-1/2 teaspoons baking soda
2 cups all purpose flour
1 teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugar. Mash bananas, beat the eggs and add to the bananas with the vanilla and buttermilk. Mix well. Add to creamed butter and sugar mixture. Sift together flour, soda and salt. Add to banana mixture, beat well. Pour into 2 greased and floured 9"x 5"x 3" loaf pans. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool

Topping:
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup or more, chopped pecans

Melt butter in saucepan. Add sugar and milk. Cook until very syrupy. Remove from heat and add chopped pecans. Pour over bread, spreading to all the corners and place under broiler until bubbly and brown. WATCH CLOSELY so topping does not burn.

Note: Use the softest mushy bananas that you can. I leave them on the counter until they are almost black. This recipe was posted along time ago on Gail's Recipe Swap by nlb. It originally came from a Jr. League in Austin cookbook.

This recipe was also submitted by Jocelyne in Quebec, Harriet in Az, Brenda from Alabama
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This is the recipe I think that Lisa in Texas is looking for. I saved it, but haven't gotten around to trying it yet. It was submitted by Doris from Oklahoma City.
Marsha, Los Angeles, CA

The Best Spaghetti Sauce you’ll ever eat

1 1/2 lbs. ground beef
1 T. olive oil
1 1/2 c. chopped onion
1 clove garlic, minced
1 T. flour
1 c. chopped bread and butter pickles
2 cans tomatoes
6 oz. tomato paste
1 t. salt
2 t. oregano
2 t. basil
1/4 t. pepper
1/4 c. red wine

Brown ground beef and onion in shortening. Add chopped garlic and fry a minute longer. Add remaining ingredients and simmer, covered, about 1 hour, stirring occasionally. Uncover and cook 15 minutes more to thicken. Serve over hot spaghetti.

You'll be sorry if you leave the pickles out of this. They are the secret that makes this the best spaghetti sauce you'll ever eat!
Doris in Oklahoma City

This recipe was resubmitted by Nana in SE Ohio, Southern Lou, Robbie IN as well.
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Hi Nancy and all in Nancyland :) I am responding to the person who wanted some WW slow cooker recipes. I got a ton of them but this one is particularly good. I hope you enjoy it if you try it. Donna in KS

Lazy Chicken with Potatoes

1 1/2 pounds baby potatoes (red and brown), quartered
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, finely diced
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt
Freshly ground black pepper
2 pieces split chicken breast or 4 boneless skinless chicken breasts

Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables.

Season with salt and pepper, and sprinkle with a little bit of chili powder. Put the lid on the slow cooker and cook on low for 6-8 hours, until the internal temperature of the chicken has reached 165°F. (If the chicken is not frozen, the cooking time will be shorter.) I use boneless chicken breasts and they were done in 4 hours Cut the chicken off of the bones and serve with the potatoes. (It's good with a little bbq sauce on the chicken WW sauce of course :) )

Serves 4
Sorry I did not put down the WW points when I put it in recipe file.
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Leaurel's Six Week Bran Muffins Recipe

2-1/2 cups bran cereal (Bran Buds, Raisin Bran, All Bran, just plain bran or a combination)
1-1/2 cup sugar or less, I have used Splenda
2-1/2 cup plain flour, to make this healthier use 1 1/4 cup plain and 1 1/4 cup whole wheat flour
2-1/2 teaspoon baking soda
1 teaspoon salt, or to your taste
2 cups buttermilk
1/2 cup, 1 stick, butter melted, I use oil
2 eggs, beaten
nuts, raisins, optional

Combine cereal/cereals, sugar, flour/flours, soda and salt in large glass or plastic bowl. Mix liquid ingredients together and then add to dry ingredients. Cover. Refrigerate at least overnight. Batter keeps in refrigerator for 6 weeks.

Spoon batter into paper cups in muffin tin and bake at 400º for 15 to 20 minutes. Yields fresh breakfast muffins every morning for days and days or when you want them.
Susie Indy
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Recipe for Frugal Sue who is hunting refrigerator bran muffins. This makes a large amount of batter which can be kept in the fridge in a covered bowl and baked as needed.

Refrigerator Bran Muffins Recipe

6 cups bran flakes-plain or raisin.
5 cups flour
5 teaspoons baking soda.
2 teaspoons salt
Mix these dry ingredients and then add:
1 cup vegetable oil
4 eggs lightly beaten
4 cups (1 quart) buttermilk

1 tsp. of cinnamon is optional , but not in the original recipe.
Stir with a spoon just enough to moisten the dry ingredients. Do not beat. Spoon into greased muffins tins-2/3 full. Bake at 400º 15-20 minutes
Nana in SE Ohio
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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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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.


Tres Leches (the three milk cake.)
A dense rich cake that stays moist when stored in the refrigerator. Got Milk Cake stays good for days without getting soggy. 1 1/2 cups Flour

1-1/2 tsp Baking powder
1/2 cup (1 stick) Butter, softened
1 cup Sugar
5 Eggs
1-1/2 tsp Vanilla
1 cup 2% milk
3/4 cup Sweetened condensed milk
1 can (5 oz.) Evaporated milk
1 jar (8 oz.) Caramel ice cream topping
whipped cream for garnish

Oven Temp ~ 350°
Baking Time ~ 30 Minutes
Pan Type ~two 9 inch round cake pans

Preheat oven, spray pan with non-fat vegetable cooking spray.
Combine flour and baking powder, set aside. Cream butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Gradually add the flour mixture, beating until well blended after each addition. Pour Got Milk Cake batter into prepared baking pans.

Bake until toothpick inserted in center comes out clean. Pierce warm cakes with large fork at 1/2-inch intervals. Combine the three milk products. Pour slowly over top of cakes. (Milk mixture will slowly be absorbed by the cake). Cool completely. Cover.
REFRIGERATE for 1 hour or until ready to serve.

Remove from refrigerator and loosen from pans. Spread each layer with caramel topping and stack cakes for an impressive delicate looking dessert.
Frost Milk Cake with whipped cream just before serving. Store leftover cake in refrigerator.

Serves 12
Sooooo good
ENJOY!
Judy in Montana
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Free eBook – 14 Mother’s Day Craft Ideas for Kids: Homemade Mother’s Day Gift Ideas has homemade cards and gifts to honor your mother in the most heartfelt way there is!


This is for Ginger that wanted a recipe for Jeff Davis Pie that appeared in Nancy's Kitchen newsletter as a request on May 1, 2014. This recipe came from All Recipes.com

Jeff Davis Pie Recipe

1 cup butter softened
1 cup white sugar
1 cup light brown sugar
1 cup heavy cream
2 eggs
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 recipe pastry for a 9 inch single pie crust or store bought ones

Bourbon Whipped Cream
1 cup heavy cream
3 tablespoons white sugar
2 tablespoons bourbon whiskey

Preheat oven to 425 degrees. In a large bowl mix white sugar, brown sugar, and flour. Add softened butter, cream, eggs and vanilla. Mix until well blended. Pour into 2 unbaked pie shells. Bake at 425 degrees for 10 minutes then reduce temperature to 350 degrees and continue baking for 45 to 50 minutes.
For the bourbon whipped cream whip the cream and add sugar gradually until stiff peaks form. Once cream is whipped gently fold in the bourbon.
Sandy in Ohio
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In the May 1, 2014 newsletter Ginger asked for a recipe for Jeff Davis pie. This is the recipe that was used in my family when I was a young girl growing up in the South.

Jeff Davis Pie #2

1 3/4 cups white sugar
1 tbs. all-purpose flour
1/4 tsp. nutmeg, freshly ground
1/4 tsp. cinnamon
1/2 cup butter or margarine
4 eggs
1 cup milk
1 tbs. vanilla extract
1 unbaked 9 inch pie shell

Mix together the sugar, flour and spices. Stir in butter.
Beat in eggs and add milk and vanilla. Mix well.


Pour into unbaked pie shell. Bake 10 to 15 minutes at 400 degrees. Reduce heat to 350 degrees and bake an additional 25 -30 minutes or until pie sets.

Submitted by: Donna in Southern California
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Pancake and Waffle Mixes
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Frugal Sue requested refrigerator bran muffin recipes in the 5/1 newsletter. Here are 2 recipes for her. The second one was shared by Susie Indy in a 2011 newsletter and is basically a reduced version of the first one. These are great muffins, which I have made for many years.
Robbie IN

Refrigerator Bran Muffins #2

2 cups 100% Bran
4 cups Bran Flakes with raisin
5 cups flour
2 to 3 cups sugar, depending on how sweet you want them with raisins included

5 teaspoons soda
2 teaspoons salt
4 eggs, beaten
1 cup oil
1 quart buttermilk, I always take regular milk and add the vinegar
1 cup nuts, optional

Mix dry ingredients, including nuts, together. Mix beaten eggs with buttermilk and oil and add to dry ingredients, mixing only until blended. Store overnight in tightly covered container in the refrigerator. Use as needed. Batter will keep 6 weeks. Bake in greased or paper lined muffin tin at 400ºF oven for 15 to 20 minutes. These do freeze well also.
Robbie IN


Six Week Bran Muffins Small Batch

2-1/2 cups bran cereal (Bran Buds, Raisin Bran, All Bran, just plain bran or a combination)

1-1/2 cup sugar or less, I have used Splenda

2-1/2 cup flour, to make this healthier use 1 1/4 cup all purpose and 1 1/4 cup whole wheat flour

2 1/2 teaspoon baking soda

1 teaspoon salt, or to your taste
2 cups buttermilk
1/2 cup, 1 stick, butter melted, I use oil
2 eggs, beaten
nuts, raisins, optional

Combine cereal/cereals, sugar, flour/flours, soda and salt in large glass or plastic bowl. Mix liquid ingredients together and then add to dry ingredients.

Cover. Refrigerate at least overnight. Batter keeps in refrigerator for 6 weeks.

Spoon batter into paper cups in muffin tin and bake at 400º for 15 to 20 minutes. Yields fresh breakfast muffins every morning for days and days or when you want them.
Susie Indy
Click Here to Print this Recipe


In yesterday's newsletter Oma requested a recipe with beans and pineapple. Here is one she might like.
Mary Jo in MD

Pineapple Baked Beans Recipe

1 can (20 ozs.) pineapple chunks in juice
1/2 green bell pepper cut into strips
1/2 cup chopped onion
1/3 cup brown sugar packed
1 tsp. dry mustard
2 can (16 oz. each) baked beans
.
To microwave: Drain pineapple. Arrange green pepper and onion in
12 x 8 inch microwave dish. Cover; microwave on HIGH 3 minutes.

Combine brown sugar and mustard in bowl. Stir in beans and
pineapple. Stir into green pepper mixture. Microwave, uncovered,
on HIGH 8 to 10 minutes, stirring after 4 minutes. Serve with
polish sausage or hot dogs.


Mean Beans

Place in Crockpot:
1 28 oz. can baked beans, drained
1 15 oz. can pinto beans, drained
1 15 oz. can kidney beans, drained
1 20 oz. can crushed pineapple, UN drained
1 green pepper, chopped
1 med. onion, chopped
1/2 lb. smoked sausage, cut into 1/2" cubes (optional, but
delicious)
1/2 Teaspoon liquid smoke (optional).

Mix all together. Cook on low 6-8 hours or high 3-4 hours. Serve right out of the Crockpot.

When we are having a potluck right after church, I take the unopened (so it doesn't spill in the car) cans of everything, and the chopped peppers, onions and sausage in a baggie, open the cans and mix up everything in the church kitchen before Sunday School, cook on high, then when church is over, the beans are ready to serve. Goes real good with cold fried chicken and cole slaw.
Mary Jo
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Hello Nancy, Kitties, and Nancylanders!
BunnyFace was asking for more Jiffy mix recipes. Jiffy's website has many, plus you can order a free printed pamphlet or view it online. You may even be able to download the online version, but I just ordered one as I like having it to hold and look through. The nice thing about their site is that you can either search by recipe category or search by the Jiffy product you have to use. Here's a link to the page on their site with all the info- http://www.jiffymix.com/recipes.php
Sue(Cooky) in Indiana


It was such a good feeling today when there were more replies and recipes than fit in the newsletter.  More will be posted tomorrow.
Nancy




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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


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everyday_recipes@yahoo.com

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com