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Sept 4, 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
Easy Beef Enchilada Recipe for Two | Salad Dressing Base with Recipes (Thousand Island Dressing, Bleu Cheese Dressing, Creamy Garlic Dressing, Buttermilk Dressing, Creamy Vegetable Dressing, Citrus-Peanut Dressing, Honey-Lime Dressing) | Pesto Pasta Salad | Kettle Corn, Fruity Cookie Tarts for Two Recipe |  Ground Beef Master Mix with Recipes (Beefaroni, Pizza, Spaghetti, Spanish Rice, Sloppy Joes) | Chicken Alfredo Roll-ups | Zucchini-Crusted Buffalo Chicken Nuggets | Lemon Glazed Bars


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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.
For a free 2 week trial of this software, Click Here


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.


Easy Beef Enchilada Recipe for Two
( I used a square small Corningware baking dish in my toaster oven and Old El Paso Enchilada Sauce and Chi Chi’s Taco Style flour tortillas (they are smaller than others)

1/2 lb. lean ground beef ( I used grass fed)
1 can Enchilada Sauce (any variety)
3/4 cup shredded cheese (your choice)
3-4 flour tortillas

Heat oven 375. Lightly grease baking dish or pan. In skillet, cook beef, stirring occasionally until cooked through. Drain. Stir in a little less than 1/4 cup of the sauce and 1/2 c. of the cheese. Spoon filling onto tortillas, roll up & place seams sides down in baking dish. Pour remaining sauce over top. Sprinkle w/remaining cheese. Bake 15-20 min. or until hot.
Athena in DE
Click Here to Print this Recipe


Someone asked for salad dressing recipes. I don't know these have been posted yet or not. These recipes are used offer at my house.
Sue

Salad Dressings Base Recipe

Salad Dressing Base:
1/2 of a (3 oz.) pkg.
lemon-flavored gelatin
1/2 c. boiling water
2 c. mayo or salad dressing
1 (5 oz.) can evaporated milk
1/4 c. vinegar
2 tsp. mustard
1 tsp. salt

Dissolve gelatin in the boiling water. In a mixing bowl, combine other ingredients. Stir in gelatin mixture. Cover tightly, chill in refrigerator for 2 hours or until cold. Makes about 3 cups of salad dressing base.

Thousand Island Dressing:
1 c. base
1/4 c. chile sauce
2 Tbsp. finely chopped green
pepper
1 Tbsp. finely chopped pimento
1 tsp. paprika

In a mixing bowl, combine all ingredients and beat until smooth. Cover and chill until serving time.


Bleu Cheese Dressing:
1 c. base
1/4 c. crumbled Bleu cheese
2 Tbsp. milk
several drops hot pepper sauce

In a mixing bowl, combine all ingredients and beat until smooth. Cover and chill until serving time.


Buttermilk Dressing:
1 c. base
1/4 c. buttermilk
1/2 tsp. dried dill weed

In a mixing bowl combine all ingredients and beat until
smooth. Cover and chill until serving time.


Creamy Garlic Dressing:
1 c. base
1/4 c. finely shredded Cheddar
cheese
3 Tbsp. milk
1/8 tsp. garlic powder

In a mixing bowl combine all ingredients and beat until smooth. Cover and chill until serving time.


Creamy Vegetable Dressing:
1 c. base
1/2 c. finely chopped cucumber
2 Tbsp. finely chopped green
pepper
2 Tbsp. milk
1 Tbsp. snipped parsley

In a mixing bowl, combine all ingredients and beat until smooth. Cover and chill until serving time.


Citrus-Peanut Dressing:
1 c. base
1/4 c. peanut butter
1/2 tsp. finely shredded
orange peel
2 Tbsp. orange juice

In a mixing bowl, combine all ingredients and beat until smooth. Cover and chill until serving time.


Honey-Lime Dressing:
1 c. base
1/4 c. honey
1/2 tsp. finely shredded lime
peel
2 Tbsp. lime juice
1 tsp. celery seed

In a mixing bowl, combine all ingredients and beat until smooth. Cover and chill until serving time.
Click here to Print the Salad Dressing Base and recipes


Hi there Nancy and all Nancylanders :) In reply to the question in 9/3 newsletter about how to bake a potato in microwave I think I have used about all the methods out there but a friend of mine gave me a potato bag and it is the bomb. I have absolutely perfect potatoes every time. I am including a link to amazon.com which was one place which listed the bags from several places. It really is a simple quilted like bag and you wash the potatoes off, wrap them in a paper towel and put them in the bag, put them in the microwave and on mine I hit the potato button and viola they are perfect. All the other methods I have tried in the past can't hold a candle to the potato bag and if you try it I think you will fall in love with it also. Beats heating up kitchen for an hour in an oven to cook a potato. Link is as follows; Click Here.  Hope this helps you.
Donna in KS


Marion in Atlanta: I meant to add this alternative to my antipasto platter suggestion for your pot luck. Using short skewers (larger than a toothpick but shorter than a K Bob skewer) alternate olive, salami and provolone . You can use what ever you have for these antipasto skewers..I like. ham and pineapple and marinated cherries, grape tomatoes, mozzarella mini balls, basil leaf and fruit like watermelon, cantaloupe, grape and pineapple chunks. I place them in a circle or in rows on a platter.
Margo/Boston


This has become a favorite pasta salad for us. I often add extra vegetables, depending on what I have in the refrigerator. You can use store bought pesto instead of making your own, if you prefer. This is also a good dish to take to pitch-ins or pot luck dinners.
Robbie IN

Pesto Pasta Salad Recipe

1 lb. rotini or bow tie pasta, uncooked
1 (7 oz.) can sm. pitted ripe olives, drained and halved
1 lg. red onion, coarsely chopped
2 med. tomatoes, peeled, seeded and chopped
1 lg. unpeeled cucumber, coarsely chopped

Pesto Sauce:
2 c. fresh basil leaves
1/2 c. olive oil
2 tbsp. pine nuts or walnuts
1 clove garlic
salt to taste
1/2 c. freshly grated Parmesan cheese

Cook pasta according to package directions; drain and chill. Do not over cook pasta. Combine with remaining ingredients. Toss with Pesto Sauce.

PESTO SAUCE: Combine basil, oil, nuts, garlic, and salt in food processor or blender, process, scraping down sides until well blended. By hand, blend in cheese.
Robbie IN
Click Here to Print this Recipe 


 


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
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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 


Here are more seasoned popcorn recipes that I have collected over the years.
Robbie IN

Kettle Corn Recipe

1/2 cup un-popped popcorn kernels
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup vegetable oil

Place the popcorn, sugar and salt in a large pot with vegetable oil. Cover. Place pot over medium heat. When you hear the first pop, shake the pot and continue shaking back and forth to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from the heat.
Servings: 5.
Robbie IN
Click Here to Print this Recipe


Fruity Cookie Tarts for Two Recipe
makes: 2 servings

Ingredients
1/2 cup whipped topping
2 large soft chocolate chips cookies
1 kiwifruit, peeled and sliced
4 large strawberries, sliced
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening

Nutritional Facts
1 serving (1 each) equals 243 calories, 13 g fat (8 g saturated fat), 0 cholesterol, 41 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein.

Directions
Spread whipped topping over cookies. Top with the kiwi and strawberries. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over fruit. Serve immediately. Yield: 2 servings.

Originally published as Fruity Cookie Tarts in Taste of Home June/July 2002, p11
Anna in Sweden
Click Here to Print this Recipe


Summer 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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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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or nancyskitchen@suddenlink.net

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Ground Beef Master Mix with Recipes

5 Tbsp. butter
5 lb. ground beef
2 1/2 c. chopped onions
1 c. chopped green pepper
5 c. chopped celery
5 cans tomato soup, undiluted
5 (15 oz.) cans tomato sauce
5 tsp. salt
1/2 tsp. black pepper

Melt butter over low heat in 8-quart skillet or roaster. Crumble beef into container and increase heat. When red color disappears, add onions, green pepper and celery. Cook just until vegetables are tender. Add soup, tomato sauce, salt and pepper. Cover and bake in oven for 1/2 hour, stirring occasionally. Cool and divide into 5 freezer containers. May be thawed and used for a variety of family meals (chili, beefaroni, pizza, spaghetti, Sloppy Joes and Spanish rice).

How to use Ground Beef Master Mix:

Beefaroni:
1 freezer container Beef
Master Mix
1 (7 oz.) pkg. elbow macaroni
Heat meat mix. Cook macaroni. Mix meat and macaroni
and serve hot.

Chili:
1 freezer container Beef Master Mix
2 c. drained, canned kidney beans
1 tsp. chili powder
Heat meat mix. Add beans and chili powder. Simmer, covered, for 10 minutes.

Pizza:
1 freezer container Beef Master Mix
biscuit or yeast dough (canned biscuits may be used)
1 tsp. Italian seasoning
olives
frankfurters
pepperoni
cheese (as desired)
Parmesan cheese, grated

Add Italian seasoning to meat mix; simmer meat sauce until it thickens. Line pizza pan with thinly rolled dough;spread meat sauce over dough and garnish as desired. Sprinkle
with Parmesan cheese and bake at 375 degrees for 15 to 20 minutes.

Spaghetti:
1 freezer container Beef Master Mix
1 (8 oz.) pkg. spaghetti
1 tsp. Italian seasoning
Parmesan cheese, grated
Cook spaghetti according to directions on package and drain. Heat meat sauce. Add Italian seasoning and simmer for 15 minutes. Mix meat and spaghetti; sprinkle Parmesan cheese.

Spanish Rice:
1 freezer container Beef Master Mix
3 c. cooked rice
Heat meat sauce. Add cooked rice. Cover; simmer for 5
to 10 minutes.

Sloppy Joes:
1 freezer container Beef
Master Mix
1 pkg. of 8 buns
Simmer meat sauce for about 1 hour or until thick. Toast buns. Serve meat sauce in hot toasted buns.
Click Here to Print this Recipe


Chicken Alfredo Roll-ups Recipe

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
Serves 3, 3 roll-ups each


The Best Garlic Alfredo Sauce

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
2/3 cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.

Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.
Makes 2 ½ cups
No name was given with recipe
Click Here to Print this Recipe


Zucchini-Crusted Buffalo Chicken Nuggets
THESE ARE SOO VERY GOOOOD!!!

1 lb boneless skinless chicken, cut into 1/2-inch strips or chunks
1 cup buttermilk
1 cup finely grated zucchini, squeezed dry with paper towel
2 cups Progresso™ plain panko crispy bread crumbs
3/4 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 teaspoon pepper
Cooking spray or olive oil
1 to 2 cups Buffalo wing sauce
2 tablespoons butter, melted
Blue cheese or ranch dressing

Heat oven 475°F. Line rimmed pan with foil, and spray or brush foil with olive oil.
In large bowl, mix chicken and buttermilk; set aside.
In another large bowl, mix grated zucchini, bread crumbs, Bisquick mix, Parmesan cheese, seasoned salt and pepper.
Remove each piece of chicken from buttermilk, and dredge through the crumb mixture, pressing gently to adhere. Place on pan, making sure not to crowd the pan; if necessary, use 2 pans. Spray each chicken strip with cooking spray or a mist of olive oil.
Bake 10 to 12 minutes, then gently turn using kitchen tongs, and spray the other sides. Bake 10 to 12 minutes longer or until no longer pink in center.
In small bowl, mix Buffalo sauce and melted butter. Dip chicken pieces into mixture, then place back on pan and bake 5 minutes longer. Serve with dressing.
Use white meat, dark meat or both.

You might also like to pass the shaker
from; Betty Crocker
ENJOY!!!!
Judy in Montana
Click to Print this Recipe


Lemon Glazed Bars Recipe

1 (18.25-ounce) package lemon cake mix
2 large eggs, divided
1/3 cup vegetable oil
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice

What To Do:
Preheat oven to 350 degrees F. In a large mixing bowl, combine cake mix, 1 egg, and oil ; beat at medium speed with an electric mixer until crumbly. Reserve 1 cup cake mixture for topping. Press remaining cake mixture into an ungreased 9- x 13-inch baking dish.

Bake 12 minutes, or until lightly browned.

Beat cream cheese at medium speed until creamy; add sugar, remaining egg, and lemon juice, beating until smooth. Pour cream cheese mixture over baked crust; sprinkle with reserved cake mixture.

Bake, uncovered, an additional 20 to 22 minutes, or until lightly browned. Let cool slightly; cover and chill. Cut into bars before serving.

There is never a crumb left when I take these any where
ENJOY!!!!
Judy in Montana
Click Here to Print this Recipe




 
 

 

Nancy Rogers 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


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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