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October 21, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


Contents:  Quick Sourdough Pancakes | Wack-A-Doodle Chicken Wings | Surprise Cupcakes | Stuffed Pumpkin | Red Clover Inn Pumpkin Bisque | Tropic Isle Recipe | Warm Corned Beef Sandwiches |  Skillet Beef and Hash Browns | Apple Cheese Bread Recipe |

Other:  Tips on freeze ahead meals.
*Bold black text are links. Bold red text are not clickable links.


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The e Cookbook Library is one of the best bargains on the internet. They have many downloadable pdf recipe books. It currently is on sale for $17.97 for a lifetime membership. The library is full of wonderful cookbooks and recipe books have been added over the past 10 years. I especially like the cookbooks God Bless Texas, The Best of Amish Cooking and Know Your Ingredients.
To join this recipe library Click Here!
Nancy Rogers


These are as tasty as pancakes made with sourdough starter, like my mother always made, and you get the same wonderful flavor. We like pancakes for supper sometimes with sausage, bacon, or ham, so this is an ideal recipe, as you have to allow 1-1/2 hours for batter to sit at room temperature.

Quick Sourdough Pancakes Recipe

1 pkg. active dry yeast
1/4 cup warm water
1 egg, beaten
2 cups milk
2 cups Bisquick baking mix

Soften yeast in the warm water. Add milk to beaten egg and add Bisquick. Beat with a rotary (hand) beater until combined. Stir in softened yeast. Allow batter to stand at room temperature for 1-1/2 hours. DO NOT STIR during that time. Cook on hot, lightly oiled skillet. Makes 2 dozen 4 inch pancakes.
Judy (in Alaska)
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This recipe may sound wacky, but really it's very good. I like the buy the little drummettes or wingettes and make this for an appetizer, but hubby likes them for a main dish. It is always a big hit, and is so easy to make.

Wack-A-Doodle Chicken Wings Recipe

3 lbs. chicken wings (or use drummettes, or wingettes)
1 envelope dry onion soup mix
1 bottle (8 oz.) French salad dressing
1/2 cup strawberry preserves (can also use apricot)

Mix soup mix, salad dressing and preserves together. Pour over chicken wings and bake at 375 for 30 minutes, increase temperature to 400 and bake about 20 minutes longer.
Judy (in Alaska)
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Bite into these homemade cupcake for a big yummy chocolate surprise center in each! They would make a great Halloween treat!

Surprise Cupcakes Recipe

2-3/4 cups sifted cake flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1-1/2 cups sugar
3/4 cup butter, softened
2 eggs
2 tsp. vanilla
3/4 cup milk
22 milk chocolate Hershey's Nuggets candy, divided
1 can milk chocolate frosting

Line 18 muffin cups with cupcake liners (I got 20). Combine flour, baking powder and salt. In bowl at high speed beat sugar and butter until light and fluffy, about 2 minutes with electric mixer. Add eggs and vanilla and beat in at medium speed until just combined. Beat in flour mixture with milk alternately until well combined.

Fill cups with 1/3 full with batter; place 1 Nugget in center of each cup. Evenly divide remaining batter among cups to cover candies. Bake at 350 for 20 to 25 minutes or until toothpick inserted in one, comes out clean. Cool on rack 10 minutes. Coarsely chop remaining candies. Remove cupcakes from pan; cool completely on rack 30 minutes.

Spread cupcakes with frosting and decorate with Nugget pieces.
Judy (in Alaska)
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October Recipes
How to Cook Pumpkin | Pumpkin Recipes
Halloween Recipes | Pumpkin Seed Recipes
Face Paint Recipes


Robbie's Stuffed Pumpkin Recipes
Betty UT requested stuffed pumpkin recipes in the 10/20 newsletter, since pumpkins are such a great buy at this time of year. I believe all these recipes came from 2007 newsletters, but no longer have any idea who shared them. I have others I will send, depending on what other readers submit.
Robbie IN

Stuffed Pumpkin

1 large pumpkin (6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1 small zucchini squash, chopped fine
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup ham, chopped fine
2 eggs, beaten
2 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup cider vinegar

Wash pumpkin; cut circle (about 6 to 7 inches) around the stem. Remove top and set aside; discard seeds and loose fibers from inside. Rinse good. Place pumpkin in large pan. Filling with 6 inches of boiling water and 1/2 teaspoon salt. Cover and simmer for 30 minutes or until pumpkin is almost tender but holds its shape. Carefully remove pumpkin from pan and drain well; pat dry. In skillet cook ground beef, onion, green pepper, and squash until beef is browned and vegetables are tender, drain well. Cool slightly. Place in a large bowl and add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and 1/2 teaspoon salt. Mix well. Place pumpkin in baking pan 9 x 13. Firmly pack meat mixture into pumpkin; replace top. Bake uncovered at 350º. for one hour.

Remove from oven. Let stand 5 to 10 minutes, remove top. Watch the amazed faces around the table as you slice the pumpkin into wedges and serve! Makes
6 to 8 servings.
Robbie IN

Savory Stuffed Pumpkin

5 to 6 pound pumpkin
1/2 cup chopped onion
1/2 sliced celery
2 tablespoon veggie broth
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
2 slices whole wheat bread, cubed
1/4 cup currants or raisins
16 oz can of whole peeled tomatoes, drained and chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup unsweetened apple cider

Heat oven to 375º. Cut 1 inch slice off top of pumpkin to make a lid. Remove all the inside stuff.

Cook onion and celery in veggie broth until tender. Stir in remaining ingredients except cider. Fill pumpkin with rice mixture. Pour cider over filling.

Cover with pumpkin lid and place in 8x8x2 ungreased pan. Bake about two hours or until pumpkin is tender. Let stand 15 minutes. remove lid and cut into wedges.

In the right conditions, your pumpkins will keep for two or three months. Store them in a cool, dry location. Space them so that the air can circulate around them. Ideal temperatures are 50-55 degrees.

Once you cut into a pumpkin, it should be refrigerated. Chunks can be kept in your crisper where the atmosphere is moist or in perforated plastic bags for a week or more.

For longer storage, cook your pumpkin, puree it, and freeze the puree. Properly frozen, your puree will keep in the freezer for six months.

Raw pumpkin can also be frozen. Clean and peel the pumpkin. Cut the flesh into one-inch cubes. Place the cubes in freezer-type bags and freeze. Measure out what you need for your favorite recipes. Use within two months.
Dennis The Prepared Pantry
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Tip
I got a recipe book that had a lot of 9 x 13 good sounding recipes in it. Just being 2 of us they weren't practical. My daughter said Mom make them and use 8" square baking dish eat one and freeze one. Why couldn't I think of that.
Mary Jo in MD


For Betty, re: Pumpkin

Red Clover Inn Pumpkin Bisque Recipe
(Menden, Vermont)

1 med. onion
2 stalks, celery
3 cloves garlic, chopped
4 c. light vegetable stock or chicken stock
2 tomatoes, chopped
2 bay leaves
1/2 t. nutmeg
2 c. pumpkin purée
salt & pepper to taste
1 c. heavy cream

Sauté onions, celery, & garlic in butter. Add stock, tomatoes, bay leaves & nutmeg. Cook until vegetables very soft. Strain & reserve liquid. Purée vegetables w/some liquid & strain through a sieve. Combine liquid, vegetables & pumpkin; heat. Add cream & season w/ salt & pepper.
Athena in DE
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Free eCookbook – Spooky Treats and Party Eats: 34 Halloween Recipes from Mr. Food, full of Halloween-themed party food and drink, features recipes for Halloween drinks, appetizers, dinners, desserts, and more in one frightfully fun collection!  


 


 






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.
NNancy Rogers  


Recipes Using Pecans


My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


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Nancy Rogers 


Other Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers


I use Home Cookin' software for my personal recipes.
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
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Good morning Nancy and all Landers,
Newsletter looks great today. This is for Sandy in Iowa- sorry I forgot to add how to bake the frozen biscuits. I save the directions on ONE package of biscuits and tape it to the inside of my cupboard door. No need to thaw the biscuits just bake as per the directions. That way I never lose the directions lol. I also use this method for other canned biscuits such as cinnamon rolls etc.
Dianne in Wisconsin
 

Our weather changed back to sunny & warm, so this was what we had last night.

Tropic Isle Recipe

3 oz. pkg. Jello, Berry Blue flavor preferred, lime or lemon if you must
8 ozl. crushed pineapple, well drained
1 rounded c. chopped dates
1 medium small rib celery, very thinly sliced
1 banana, thinly sliced
1/2 c. chopped pecans
Cool Whip, Redi-Whip, or whipped cream for topping

Mix jello into 1 c. boiling water in a 2 cup measure. Add 9 ice cubes & stir till liquid level reaches 2 cups.
Discard any hard ice. Pour into an 8" square pan & set into 'fridge while you prepare the rest of ingredients except topping.
Stir it all in, cover pan with plastic wrap & chill till set. Serve with a generous dollop of topping.
Marilyn in FL
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Nice Warm Corned Beef Sandwiches

Generous 1/2 lb. thinly sliced corned beef
2 T. EACH butter & creole mustard
4 slices good seeded rye bread, not too thick
Sweet cole slaw
Black peppercorns in a grinder
Kosher dill spears, Claussen pre-chilled are really good

Heat meat in butter & bread in toaster; divide mustard over bread; use more if you like spicy. Top 2 slices bread with half the meat on each, dollop generously with slaw, grind on some pepper; add last slices of bread & cut in halves diagonally. Serve dills on the side. Makes just 2, but easy to increase.

Made the salad in the morning & it was a really easy but good dinner.
Marilyn in FL
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Hi to all in Nancyland :) I got to experimenting again and found a very easy but quite good beef recipe. Everyone declared it a keeper that is to definitely go on the monthly schedule. I hope if you try it you will like it as much as we do.
Donna in KS

Easy Skillet Beef and Hash Browns Recipe

1 pound ground beef
1 can (10.75-ounces) Campbell's Condensed Cream of Celery Soup (I used cream of mushroom)
1/2 cup water
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 cups frozen hash-brown potatoes
3 slices of American cheese (I used shredded cheese)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup, water, ketchup and Worcestershire in the skillet and heat to a boil. Stir in the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Top with the cheese.
This is to serve four but it is a scant four. For the three of us it was perfect.
Donna in KS
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Apple Cheese Bread Recipe

1 /2 cup butter
2/3 cup sugar
2 eggs beaten
1 1/4 cups apple pulp (applesauce plain)
1/4 cup apple juice
3/4 cup sharp yellow or white cheddar cheese, grated
2 cups flour, sifted
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts of your choice

Preheat oven to 350*
Prepare loaf pan by lining bottom with buttered parchment or buttered brown paper and buttering sides of pan. Beat butter, eggs and sugar together until fluffy. Beat in pulp, apple juice and cheddar cheese. Mix flour, baking powder, baking soda and salt together and stir into apple mixture. Then stir in nuts. Pour into loaf pan and bake 1 hour. Cool 10 minutes in pan; remove and finish cooling on wire rack. So good with coffee or tea after dinner!!
ENJOY !!
Judy in Montana
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Cranberry Pecan Bread Recipe
Great for the holidays coming up.

2 cups flour
1 1/4 cups sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup fresh orange juice
2 TBSP butter melted
1 egg, beaten
2 cups ground fresh cranberries
3/4 cup chopped pecans

Preheat oven 350 degrees. Place a piece of buttered parchment or brown paper on loaf pan bottom and butter sides of pan. Mix flour, sugar, baking powder, baking soda and salt together. In a separate bowl, combine orange juice, butter and egg. Mix this with flour mixture until just moistened.

Fold in ground cranberries and nuts, mix well. If it looks a little too thick add just a little more orange juice. Spoon into prepared loaf pan.

Bake for 1 hour. Take out of oven let sit for 10 minutes. Then turn bread out onto a wire rack to finish cooling.

Serve this with softened cream cheese, it is a slice of heaven.
ENJOY !!
Judy in Montana
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Hi Nancy and 'Landers!
I hope everyone is enjoying the lovely autumn harvest and weather!

For Carolyn in San Francisco, in need of some freeze ahead meal recipes.

It is so funny that you posted this just after I finished making some cabbage rolls for freezing. I prepared and cooked them, and any recipe would do, using 1/2 lb ground beef and about the same of breakfast sausage meat, removed from casings. It made 8 rolls, six made it into the freezer, each in a snack sized zip bag. They just fit. I was going to save time by making cabbage unrolled casserole, but the inspiration hit. I like those snack sized bags because I can thaw out/reheat one or two, whichever I want.
I look forward to seeing what others have to suggest!
Anne in Mississauga


Can tell me what newsletter the information on how to freeze can biscuits was in?  I missed it. Please help as I too don't use a whole can.
Thanks, Lois


This is a question for Sue that had a recipe in the October 19, 2014 nancyskitchen newsletter; for your Croissants Cheese Cake Recipe how many croissants do you use. I would love to make this recipe. Thank you for telling me this
information. Happy Cooking!!!
Sandy in Ohio



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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