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Sept 6, 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
Sugar Free BBQ recipes, more salad dressings, tips on making tea, Mexican Corn Casserole, Chicken and Rice Casserole, Chocolate Peanut Torte, Honey Dumplings, Puff Pastry with Cheese, Chicken Skillet Supper, Strawberry Milk Shake Recipe, Tuna Salad, Tuna Burgers, Scalloped Tuna Recipe


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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.


Sugar Free BBQ Recipes
Shanna wanted sugar free BBQ sauce recipes in the 8/29 newsletter to use with little smokies. Here are two she may like. A small jar of sugar free grape jelly could be added to the first BBQ sauce to make it more like the traditional sauce that I associate with little smokies.
Robbie IN

Sugar Free BBQ Sauce Recipe

1 tbsp. canola or extra virgin olive oil
1 cup onion, minced
2 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
3 (6oz. each) cans tomato paste, divided
1 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup Worcestershire sauce
3/4 cup Dijon mustard
3 tbsp. liquid smoke, hickory flavored
salt to taste
1/2 cup cider vinegar
Dash Tabasco or more for spicier results .

Place oil in a large saucepan. Add onions and garlic. Sauté over medium heat until translucent (approx 2-3 minutes).

Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.

Simmer, uncovered, 25-30 minutes to allow flavors to meld. Stir frequently. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.

Makes 4 Cups (32 oz) (or 42 3/4 oz. servings)
Robbie IN


Apricot Glaze for Meat
Makes a little more than a cup

1/2 cup sugar free apricot preserves, substitute with peach if need be
1/4 cup, pureed onion
2 cloves garlic, minced
2 tablespoons chili sauce
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1/2 teaspoon black pepper

In a medium saucepan, heat olive oil. Add pureed onion and cook for 1 minute, stirring constantly. Add garlic and cook for another minute. Add remaining ingredients and allow to bubble up slightly. Reduce heat and simmer through for 5 minutes, stirring often. Once ingredients have formed a glaze-like consistency, remove pan from heat and allow to cool before using. Makes a little over 1 cup.
Robbie IN
Click Here to Print both these Sugar Free BBQ Recipes


Tips on Making Tea
Here are some tips on making tea that I thought might be helpful to the readers. I believe I got this from an article about using Splenda, but am not totally confident in that. I prefer to make iced tea in the refrigerator using the method describe in this article over making sun tea or using hot water.
Robbie IN

Hot Brewed Iced Tea: Always start with fresh, cold water and bring it just to a rolling boil. Remove water from heat before adding tea. Check to see how long your variety of tea should brew. When it's steeped for the proper time, immediately remove the leaves or bags, or the tannins will turn your tea bitter.

Avoid placing hot tea in a cold fridge, or adding ice to hot tea–cool to room temperature first to prevent cloudiness. You can add your SPLENDA® No Calorie Sweetener directly to the hot brew, to your finished iced tea, or to individual glasses.

Cold-Infused Iced Tea: Also start with fresh, cold water. Pour it over your tea, put it in the fridge, and let it steep for 8-12 hours. Then remove the tea leaves or bags, and you're done! Steeping for a long time at a low temperature yields a full flavor profile without the bitter tannins.

Tricks of the Tea:
To clear cloudy tea, add a touch of boiling water.

To fix bitter tea, stir in a tiny pinch of salt or baking soda.

To avoid diluting iced tea, make ice cubes out of tea.

To make stronger tea, increase the amount of tea, not the steeping time.

Punch up your tea with herbs like spearmint, peppermint, lavender, thyme, lemon balm, lemon verbena, sage or basil.
Click Here to Print this Recipe


Just found this and thought I'd share. Sounds so easy to make!!
Sherry (in Indiana)

No Bake Skor Bars (No Chocolate)

1 box of Ritz crackers (250g)
1 can of sweetened condensed milk (14 ounce)
1 package of CHIPITS® SKOR® Toffee Bits (250g)

Grease a 9" square pan. Dump Ritz crackers into food processor and grind finely or crush finely with a rolling pin. Mix with Skor bits and can of sweetened condensed milk.
Press firmly into prepared pan. Store in refrigerator and cut into small squares.
Click Here to Print this Recipe


Hi Nancy and Landers. I hope you all had a nice Labor Day weekend. My family was home and my granddaughter and I made some chocolate chip squares. My 15 year old Grandson told me that he baked 700 chocolate chip cookies when he worked at the church camp this past summer. He really enjoyed it. I told him the next time he comes we would do a baking project together. I always called him "my blueberry boy", because he loved my bread and muffins. He is also a big peanut butter lover. I am looking for some recipes that are not like the ones I make, so he can call them his own. Recipes should be for a new baker, or perhaps something your Grandchildren really love. Could my Nancyland friends help me out with this? Thank you so much in advance.
Sandy in Iowa


Looking for a special recipe for Corn Bread. Needs to make 12-16 good size servings. Do you have one you especially like that you would share?
Thanks, Anita in Camarillo


 


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 


We love this delectable corn dish that reminds me of the old-fashioned spoon bread my mother use to make, only with more of a zip.

Mexican Corn Casserole Recipe

4 eggs
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter, melted
2 cans (4 oz. each) chopped green chilies, drained
2 medium onions, chopped (I used 1 large)
1 tsp. baking soda
3 cups shredded Cheddar cheese, divided

Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into greased 13 x 9 inch pan. Bake, uncovered, at 325 for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Makes 12 to 15 servings.
Judy (in Alaska)
Click Here to Print this Recipe


This wonderful casserole is one of our favorite comfort food dishes. I use Campbell's Healthy Request soups.

Chicken Rice Dish Recipe

3 lbs. cut up fryer chicken (I use thighs and drumsticks)
1 medium onion, chopped
2 cups long-grain rice
1 can cream of mushroom soup
1 can cream of chicken soup
Pepper, to taste
Salt (optional) I don't use
4 cups boiling water
4 tsp. chicken bouillon granules

Fry chicken in a little oil (I coat it with Krustez Bake & Fry Mix) until golden brown all over, but not done. Use cooking spray in large roaster pan (a little bigger than a 9 x 13" with high sides) and put raw rice evenly in the bottom. Season with salt (if using) and pepper; sprinkle chopped onion over. Combine soups in small bowl and spoon over the onion, covering gently. Lay fried chicken on top. Add bouillon to boiling water, stirring to dissolve and pour over the top. Cover and bake at 350 for 75 to 90 minutes, until rice is done.
Judy (in Alaska)
Click Here to Print this Recipe


I made this dessert for my Women's Club meeting last night and everyone really did like it. I used more topping than called for, as used 2 cups for the one layer, and I topped the dessert with 8 oz. container thawed whipped topping.

Chocolate Peanut Torte Recipe

2 cups vanilla wafer crumbs
1/3 cup butter, melted
1 cup peanuts, finely chopped & divided
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1/2 cup peanut butter - I used creamy
4 cups whipped topping, divided
3 cups cold milk
2 pkgs. (4 serving size) chocolate instant pudding
1 milk chocolate bar, grated - for the top

Combine wafer crumbs, butter and 2/3 cup peanuts and press into greased 9 x 13 inch pan. Bake at 350 for 8 to 10 minutes until lightly browned. Cool. In bowl,
beat together the cream cheese, powdered sugar and peanut butter till smooth. Fold in 2 cups of the whipped topping; spread over cooled crust. Use low speed of electric mixer (or can use a hand beater, or wire whip) and beat pudding with milk for 2 minutes, until thickened. Carefully spread over cream cheese layer.

Refrigerate for 4 hours at least. Top with remaining whipped topping. Sprinkle remaining 1/3 cups chopped peanuts over top along with grated chocolate bar. Chill until serving time. Makes 16 to 20 servings.
Judy (in Alaska)
Click Here to Print this Recipe



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Honey Dumplings Recipe
prep time:25 minutes frying time: 5-7 minutes

2 cups self rising flour
8 eggs
2 cups water
3 oz butter
peeling of 1 lemon not zest
1/2 cup honey
salt
cinnamon
oil for frying

Combine 2 cups water, butter and lemon peel in pan and bring to a boil. Remove from heat and immediately take out lemon peel.

Add the flour and a pinch of salt mix well. Stir fast to prevent lumps. Return to fire, cook on low for 5-7 minutes. Stir constantly until a non-sticky dough is formed. Take off heat and let cool. Add eggs one by one, stirring all the while til mixture is smooth. In a deep pan heat oil. USING a tablespoon drop the batter into very hot oil a spoonful at a time. Fry until golden. Remove and place on paper towels to drain excess oil. Combine honey and a little water, mix well. pour this over dumplings and sprinkle them with cinnamon.

These are great with hot coffee or tea.
ENJOY !!!
Judy in Montana
Click Here to Print this Recipe  


Puff Pastry with Cheese Recipe

1/2 pound self rising flour
1 cup butter
1 cup cheddar or parmesan cheese grated
3 egg yolks
1/2 cup sour cream
1/4 tsp salt
1/4 tsp caraway seeds ground (optional)
pinch of pepper

In a bowl mix flour, sour cream, cheese, 2 egg yolks and spices. Knead into dough place in refrigerator for 2-3 hours. Sprinkle flour over a board, roll dough into a sheet 1/2 inch thick. Use a cookie cutter or I use a drinking glass to cut out circles of dough. Place on greased baking sheet brush with egg yolk and bake in oven 350* for 20-25 minutes
ENJOY!!!
Judy in Montana
Click Here to Print this Recipe


Salad Dressings Recipe from Athena

Calvin Coolidge’s Salad Dressing

2 eggs
1 T. dry mustard
salt
paprika
1/4 c. vinegar
1/4 c. water
1 T. olive oil

Beat eggs & add dry ingredients. Stir in vinegar, water & olive oil & cook in the upper part of double boiler until thick. Stirring constantly.
Athena in DE (Source: The White House Cookbook)

The Buttery’s House Vinaigrette (makes about 1 1/2 cups)
(This is a well-known restaurant in Lewes, DE)

1/4 c. red wine vinegar
2 T. raspberry vinegar
2 T. chopped fresh basil
1 T. coarsely chopped garlic
1 T. chopped fresh parsley
11 t. honey1 t. Dijon mustard
1 1/4 c. olive oil

Blend all ingredients, except oil, in food processor. With processor running, gradually add oil. Season w/ salt & pepper. Can be made one day ahead.
Athena in DE

Sullivan’s Steakhouse Blue Cheese Dressing
(This restaurant is in Palm Dessert, CA)

1/2 c. mayo
1/4 c. well-shaken buttermilk
3 T. olive oil
2 T. sour cream
1 T. red wine vinegar
1 1/2 t. sugar
3/4 t. minced garlic
1/8 t. black pepper
5 oz. blue cheese, crumbled ( 1 cup)

Whisk together all ingredients, except cheese, w/pinch of salt in medium bowl until combined. Fold in cheese & chill, covered, at least 8 hours & up to 2 days.
Serves 6. ( I like to serve it spooned over wedges of iceberg or Boston lettuce.)
Athena in DE

Chili’s Honey Lime Dressing

1/4 c. Grey Poupon Dijon mustard
1/4 c. honey
1 1/2 t. sugar
1 t. sesame oil
1 1/2 t. apple cider vinegar
1 1/2 t. lime juice

Blend all in small bowl w/ electric mixer. Cover & chill.
Athena in DE

Rain Thai Dressing
(Rain is a restaurant in NYC and the chef is Gypsy Gifford)

Mix 3/4 c. lime juice, 1/4 c. soy sauce, 1/2 c. white sugar,
2 T. brown sugar, 1/2 T grated fresh ginger, 1 minced garlic clove & 1/4 t. crushed red pepper flakes. ( it can also be used as a marinade)
Athena in DE
Click Here to Print these Salad Dressing Recipes


Chicken Skillet Supper Recipe

1 (10 oz.) pkg. frozen cut broccoli
2 (8 oz.) whole chicken breasts, skinned, split, boned and cut into 1 to 2-inch wide strips
salt
pepper
1/4 c. cut chopped onion
2 Tbsp. diet margarine
1 tsp. lemon juice
3/4 tsp. salt
1/4 tsp. dried thyme, crushed
3 medium tomatoes, cut in wedges

Thaw the frozen broccoli. Season chicken strips with salt and pepper. Cook chicken and chopped onion quickly in the hot diet margarine; until chicken is just done. Stir in the thawed broccoli, lemon juice, 3/4 teaspoon salt, thyme and 1/8 teaspoon pepper. Cook covered for 6 minutes. Add tomato wedges; cook covered 3 to 4 minutes more.
Makes 4 servings.
Linda NM
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Strawberry Milk Shake Recipe

1 c. diet 7-Up
1/2 c. strawberries
1 1/2 tsp. powdered milk
1 pkg. sweetener
strawberry extract
5 or 6 ice cubes

Mix in blender.
Linda NM


Tuna Salad Recipe

1 can (6 1/2 oz.) tuna, drained
1 c. shredded carrots
1 c. diced celery
1/4 c. minced onion
3/4 to 1 c. salad dressing
1 can (4 oz.) shoestring potatoes

Separate tuna into chunks; add shredded carrots, celery, onion and salad dressing. Toss with tuna until tuna is well coated with salad dressing. Cover and chill. Just before serving, fold in a can of shoestring potatoes.
Karen in TX
Click Here to Print this Recipe


Tuna Burgers Recipe

1 egg, beaten
1/2 c. mayonnaise or salad dressing
1 tsp. lemon juice
2 Tbsp. minced onion
dash of pepper
2 Tbsp. flour
2 cans (6 1/2 oz.) tuna, drained and flaked
vegetable oil
toasted buns

Combine egg, mayonnaise or salad dressing, lemon juice, onion and pepper. Mix well. Stir in flour and tuna. Drop tuna mixture by large spoonfuls into small amount of oil at medium temperature in large skillet. Flatten tuna mixture with back of spoon to form patty. Brown on both sides. Serve on toasted bun.
Makes 4-6 Servings
Karen in TX
Click Here to Print this Recipe


Scalloped Tuna Recipe

4 Tbsp. butter
4 Tbsp. flour
2 c. milk
1/2 tsp. salt
2 c. bread cubes
1 can flaked tuna fish
1 1/2 c. Cheddar or American
cheese, grated
3/4 c. stuffed olives
1/2 c. green pepper
3/4 c. corn flakes

Make a white sauce with butter, flour and milk. Add salt. Add 1 cup cheese, blend. Add olives, peppers and tuna. Arrange layer of bread cubes on bottom of buttered casserole.

Pour 1/2 of tuna mixture over bread. Spread another layer of bread cubes over tuna. Cover with remaining tuna. Top with corn flakes. Sprinkle with 1/2 cup cheese. Bake at 350 degrees for 20 minutes.
Karen in TX
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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