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May 11, 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
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Everyday Recipes from Our Recipe Family.
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Nancy Rogers


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Hello Nancy and 'Landers!

Nancy, I do not send enough appreciation to you and fellow 'Landers, so I will right now.

Thank you SO much for your contributions.

I get so many good ideas from your recipes. And I get inspiration for eating better, and taking the time to prepare meals. I live alone and often a meal is cheese and crackers.
Cheryl in Illinois (May 10, 2014) clued me into the recipe for Chicken and Rice Hawaiian Dinner, from Anna (May 8, 2014) This is saved as a MUST TRY. I rarely get the appealing rotisserie chicken from the grocery store knowing I'll not use it all. THANK YOU for your feedback. My experience is that far too many recipes, from community contribution sites, that look good on paper have been duds on the table. I hate throwing food out, but the number of times I've had to
toss food is criminal.

THANK YOU again for feedback, and for the contributions!
Anne in Mississauga.


Sugar Free Recipes, Part 1

Sugar Free Lemon Cream Pie Recipe

1 regular pkg. sugar-free vanilla instant pudding mix
2 c. skim milk
1/2 c. Crystal Light (lemon)
1 small tub of lite Cool Whp

Mix all of this together with the help of a mixer, then fold in 1/2 tub of lite Cool Whip. Mix good and put into graham cracker pie crust. Chill.
Click Here to Print this Recipe


Sugar Free Angel Food Cake Dessert Recipe

1 prepared sugar free angel food cake
1 can crushed pineapple (natural juice)
1 small carton Cool Whip

Tear cake into small chunks. Add drained pineapple. Fold in Cool Whip. Chill in freezer for 1/2 hour. Simple but good!
Click Here to Print this Recipe


Sugar Free Rice Custard Recipe

4 eggs, beaten
Sugar substitute to equal 1/2 c. sugar
1-1/2 cup. cooked rice
1 teaspoon vanilla

Fill 4 cup casserole with eggs, sugar, rice and vanilla. Add milk and bring to about 1-inch from top. Place in dish in a 9 x 13-inch pan with about 2-inches of water. Bake at 350° for 1 hour or until knife comes out clean.
Click Here to Print this Recipe


Sugar Free Banana Split Pie Recipe

1 graham cracker crust
1 (4 ounce) pkg. sugar-free vanilla pudding mix
2 cups low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple, well drained
1 cup Cool Whip
1/2 cup chopped pecans

Mix pudding with milk and beat until thick; pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on the top of bananas. Cover with Cool Whip. Sprinkle pecans on top. Chill well.
Click Here to Print this Recipe


Sugar Free Strawberry Shake Recipe

1 (8 oz.) container "lite" yogurt (strawberry)
1 cup frozen strawberries
1/2 to 1 cup skim milk

Place ingredients in blender. Blend until smooth and well mixed. Use more or less milk, depending on how thick you like it.
Click Here to Print this Recipe


Sugar Free Banana Strawberry Pie Recipe

1 small pkg. sugar-free strawberry Jell-O
1 small pkg. sugar-free vanilla pudding (the kind you cook)
1-1/2 c. water
1 qt. slices strawberries
3 medium bananas

Mix Jell-O, pudding mix and water and cook in microwave at High speed for approximately 10 minutes (stir at 5 minutes). Time may vary. Let cool. Add strawberries and bananas. Mix well and pour into 8 or 9-inch precooked pie shell.

If strawberries are too tart, layer in bowl and add some sugar substitute. Let set for 1 hour before serving. Serve with lite Cool Whip.
Click Here to Print this Recipe


Sugar Free Applesauce Cake Recipe

2 cup water
1 cup. unsweetened applesauce
2 tablespoons liquid sweetener
2 cups plain flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 cups raisins
1/2 teaspoon nutmeg
2 eggs
3/4 cup oil
1 teaspoon vanilla

Mix all ingredients, except raisins, together thoroughly, then add raisins. Pour into a pan sprayed with Pam.

Bake at 350 degrees for 25 minutes. Cool and remove from pan.
Click Here to Print this Recipe


Sugar Free Cherry Dessert

1 small can crushed pineapple, in it's own juice
1 small box sugar free cherry gelatin
1 small box sugar free lemon gelatin
1- 16 oz can cherries, in water
1- 12 oz can diet cola
12 pkg. Equal Sweetener

Bring pineapple with juice to a boil. Meanwhile, drain cherries, reserving juice. Add both boxes of gelatin and cherry juice to pineapple. Let cool slightly. Stir in cherries, cola, and Equal.

Chill until firm and set.
Click Here to Print this Recipe


Sugar Free Apple Butter Recipe

1 (32 oz.) jar unsweetened applesauce
1/2 c. thawed frozen unsweetened apple juice concentrate
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/8 tsp. ground allspice

Combine all ingredients in a heavy medium saucepan. Cook over medium heat for 50 minutes or until very thick, stirring occasionally. Store in a sealed container in refrigerator up to 3 weeks. Spread on toast or muffins.
Click Here to Print this Recipe


Sugar Free French Dressing Recipe

1 can tomato soup
1/2 c. vinegar
8 packets Equal
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery seed
1/2 c. oil

Mix and store in refrigerator at least 24 hours before using.
Click Here to Print this Recipe


Just a note to say thank you for recipes for The Spanish bar cake I'm going to try them both and see which is closest to my memory and taste buds LOL
Thanx Liz Ontario Canada


 


Cajun Recipes, Part 2

Jambalaya with Shrimp and Ham

I Tbs. olive oil
1 large onion, diced
1 red bell pepper diced
1 green pepper, diced
2 cloves garlic, minced
½ tsp. salt
1/4-tsp. black pepper
1-tsp. paprika
1/2-tsp. dried oregano
1/2-tsp. dried thyme
1 bay leaf
1/4-tsp. cayenne pepper
1-Tbs. tomato paste
6-ounces diced, smoked ham
2 1/2-cup chicken broth

2 cups water
1-cup uncooked long or medium grain rice
1(14.05-oz) can diced tomatoes
1-lb peeled and deveined medium shrimp

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and sauté until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.
I used a 1 lb slice of ham steak.
Abby in Atlanta


Jerry's Jambalaya
Mothers in NOLA
First Place Winner 1985 La Fete Jambalaya Cook-off

2 oz. Butter
1 cup Onions, diced
3/4 cup Rice
2 cups Chicken stock
3 Bays leaves, whole
8 oz. Smoked sausage, sliced
8 oz. Chicken, diced in large chunks
1/2 cup Celery, diced
1-1/2 tbs. Garlic, finely minced
1 tsp. Thyme, fresh, chopped
1 tsp. Basil, fresh, chopped
1 tsp. Oregano, fresh, chopped
1/4 tsp. White pepper
1/4 tsp. Cayenne pepper (or to taste)
1-1/2 tbs. Flour
6 oz. Creole tomato sauce (see recipe)
1/2 cup Green onion tops, chopped

In a medium saucepan (use the type of pan that will also go into the oven), melt butter, add one half cup of onions and sauté until onions are clear. Add rice, 1 cup of chicken stock and 1 bay leaf. Bring to a boil, then remove from stove and place in a 450 degree oven for five to seven minutes. Remove from the oven and hold. Rice should be approximately half cooked.
In a heavy pot, render fat out of the sausage. Remove sausage, Sauté chicken in the same pot and remove. Sauté the rest of the onions with celery, green peppers, garlic and seasonings (thyme, basil, oregano, white pepper, cayenne pepper) in remaining fat. Dust with flour (sprinkle about 1-1/2 tsp. On top of vegetables to thicken and flavor) and cook for five minutes. Add remaining chicken stock, cook two minutes, and add sausage and chicken, pre-cooked rice, creole tomato sauce, green onions and 2 bay leaves. Simmer for 30 minutes or less or until done, but not too dry. Salt and pepper to taste. Serves six.

Creole Tomato Sauce
The following recipe is a basic tomato sauce that is difficult to make in small quantities. You can make the whole amount and freeze the remainder for other uses, such as on pasta dishes.

3 lbs. Ripe creole tomatoes
1/4 cup Olive oil
3/4 cup French shallots, diced
6 a Medium cloves garlic, diced
1 tsp. Thyme, fresh
1 tsp. Oregano, fresh
2 tsp. White pepper
1/4 cup Red wine
1 tsp. Sugar

Boil whole tomatoes for one minute, then remove skins, cut in half, remove seeds and dice – should have about seven cups. Heat olive oil in medium saucepan, add shallots and cook for two minutes. Add garlic, thyme, oregano, basil and white pepper. Sauté shallots until clear. Add diced tomatoes, bring mixture to a boil, add red wine and sugar, reduce heat and simmer for 45 minutes to 1 hour, or until tomatoes begin to break up. Salt and pepper to taste and purée in a blender of food processor.
Yields 5 cups.
Abby in Atlanta
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Pasta Salad Dressings Recipe
I
n the 5/10 newsletter Jana asked for recipes of pasta salad dressing. Here are two that I use, depending on who I am serving. Not all of our family will eat dishes with mayonnaise or Miracle Whip. the second recipe is from a 2010 newsletter and I have that it was shared by Kathy in Akron, OH and Mary Ann upstate N Y. I have also used store bought ranch salad dressing and Italian dressing in the past, but now prefer to make my own so they are salt free.

Sweet Italian Dressing

1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar or sugar substitute
1/2 teaspoon oregano
salt to taste
1/4 teaspoon ground black pepper
1/4 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a Blender or food processor.

While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and Emulsified.

Store in an airtight container in refrigerator for up to two weeks.
Robbie IN


Newman's Creamy Caesar Dressing (Copycat)

1 cup mayonnaise
3 tbsp white vinegar
2 tbsp grated Parmesan cheese
2 tsp Worcestershire sauce
1/2 tsp lemon juice
1/2 tsp dry mustard
salt to taste
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground black pepper
1 pinch dried basil
1 pinch dried oregano

Combine all ingredients in a medium bowl and mix with an electric mixer for about 30 seconds. Chill the dressing for a couple hours before serving.

Kathy in Akron, OH and Mary Ann upstate N Y
Click Here to Print this Recipe


Answer to Jana lv in the May 10th newsletter regarding dressing for pasta salad. Depending on what you put in your pasta salad is what dressing you should try. We have a pasta salad that we only put shredded cheddar cheese, frozen peas, and pasta with poppy seed dressing.
Hope this will help. Lois in Grafton, OH


Have been looking for new ways to enjoy them, now that strawberries are in season. Just found this recipe and it sounds wonderful.
Sherry (in Indiana)

Strawberry Muffins Recipe

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 1/4 cups chopped strawberries

Preheat oven to 375 degrees F. Oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, egg and vanilla. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

*To make the muffins pink, add a couple drops of red food coloring to the batter.
Sherry (in Indiana)
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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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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)

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com