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Sept 7, 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.


September 7, 2014 Contents
Two cookie recipes for Sandra's grandson (Chocolate Mint Cookies and Goof Balls) | Veggie and Ham Pasta Salad Pot Luck Supper Dish | Robbie's Zucchini Mini Meat Loaves Recipe | Apricot Orange Bread from Judy (Alaska) | Raspberry Chiffon Pie from Judy(Alaska) | Peanut Butter Cupcakes Recipe from Laura in TX | Luzianne Sun Tea Recipe from Athena | Cornbread Recipes for for Anita (JFKs Cheese Corn Bread and The Baldpate Inn Corn Bread) from Athena | Aunt Bertha's Strawberry Cake, Strawberry Pudding and Strawberry Sherbet Recipe from Peggy | Meatless Pasta Sauce by Mary J. | Quaker Oats Stuffed Peppers from Mary J. | Black Beans with Rice and Creole Pinto Beans with Rice from Susan in Louisiana | Three recipes using Tomato Recipes (Tomato Soup Cake, Granny's Meat Loaf, Copper Carrots) from Heather | Crockpot Lima Beans by Sue


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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.


Cookie Recipes for Sandy's Grandson
Here are two recipes for Sandy ID to consider making with her grandson. The second recipe is from IMM from friendly Iowa; I am no longer sure in which newsletter it appeared. in a You can use other flavors of chips to make the first recipe, such as chocolate raspberry, lemon, milk chocolate or peanut butter. Again, let your taste buds be the guide.
Robbie IN

Chocolate Mint Cookies

2 tubes Ritz Crackers
1 c milk chocolate wafers
1 pkg mint chips

Combine both chips in microwave safe bowl. Microwave in 1 minute increments until completely melted, stirring after each minute. Dip crackers in chocolate using a fork. remove and place on wax paper. chill till firm. Store in air tight container.
Robbie IN

Goof Balls

1 cup butter or margarine
One 14 oz. can Sweetened Condensed Milk
1 pound package large marshmallows, MUST be fresh.
15 oz. package caramels, unwrapped
approximately Five cups of Rice Krispie cereal

Place unwrapped caramels, milk, and butter in large microwave safe bowl, melt together until caramels are liquid. Stir once in process, only takes a little bit. Place a toothpick in each marshmallow, dip them in the Carmel mixture, roll in Rice Krispies and place on waxed paper lined sheet to cool. So much fun to enjoy, the heat from the Carmel mixture makes the marshmallow swell up sort of like toasted ones. Some folks freeze

the marshmallows before dipping, but my recipe did not ask for that. It is a great recipe for a family to do together. Makes about 60. You can also roll the marshmallow before dipping, but my recipe did not ask for that. It is a great recipe for a family to do together. Makes about 60. You can also roll the marshmallows in nuts, crushed candy, coconut and grated chocolate. Just use your imagination
IMM from friendly Iowa
Click Here to Print this Recipe


This is a really popular salad at potluck, or our family dinners.

Veggie and Ham Pasta Salad Recipe

1 pkg. (oz.) small shells pasta
1 cucumber, chopped
2 cups cubed cooked ham
1 large carrot, grated
1/2 cup sliced radishes - I cut each slice in half
1/4 cup sliced green onions
1 tbsp. snipped parsley
1 cup mayonnaise
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. lemon juice

Cook pasta; drain & rinse with cold water. In small bowl, combine mayonnaise , Salt & pepper, sugar and lemon juice. Combine remaining ingredients in large bowl. Pour
dressing over and mix well. cover and refrigerate at least 2 hours before serving.
Judy (in Alaska)
Click Here to Print this Recipe


Here is another great way to use up zucchini and can be a way to get your family to eat more vegetables, if they won't object to orange and green in their meat loaf. You do not need to peel the zucchini, but sometimes it is wise to do that, as it will decrease the green they see. Adjust the seasoning and spices to your preferences.
Robbie IN

Zucchini Mini Meat Loaves Recipe

1 pound of extra-lean ground beef or ground turkey
1 medium carrot, shredded
1 medium zucchini, shredded and squeezed dry
1/2 yellow onion, finely chopped
1/2 green pepper, finely chopped
1 tbsp chili powder
2 tbsp Worcestershire sauce
1 slice whole grain bread as breadcrumbs
2 egg whites
1/3 cup tomato ketchup

Preheat oven to 400 degrees. Lightly spray a nonstick or silicone muffin pan with nonstick cooking spray. Crumble ground beef into a large bowl. Add shredded carrots and zucchini, and chopped onion and green pepper. Add chili powder, Worcestershire sauce and breadcrumbs. Stir with a fork. Add egg whites and stir again with a fork until well blended. You can knead the mixture with your hands but sometimes this makes the meat overly tough.

Spoon mixture into prepared muffin pan, and top each cup with ketchup. Bake for 25 minutes, making sure that the internal temperature reaches 165 degrees.
Serves 6.
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 


This bread is so moist and tasty. I bake it in two 7 inch foil pans, one for us and one to share with someone else.

Apricot Orange Bread Recipe

1-1/2 cup apricot nectar
1-2/3 cups dried apricots, cut in small pieces
1 tbsp. orange rind
2-3/4 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 cup chopped walnuts
1 tbsp. butter
1 cup sugar
1 egg
1/3 cup evaporated milk

Combine nectar and cut up apricots in saucepan and simmer for 5 minutes. Add orange rind and cool. Mix together flour, soda and salt. Blend together the butter and sugar;
add egg and milk and beat well. Blend in the dry ingredients alternately with the apricots, beginning and ending with flour mixture.

Stir in nuts and spoon into two well greased and floured 7 inch loaf pans. Bake at 350 for about 50 minutes, or until thin bladed paring knife comes out clean when inserted in the
middle. Remove from pans to wire racks to cool completely before slicing.
Judy (in Alaska)
Click Here to Print this Recipe


In the 9/6 newsletter Linda's chicken skillet recipe lists 21 tablespoons diet margarine as one of the ingredients I think that might be wrong, as that seems like a large amount. Please let us know if this is correct, or if it is wrong, how much it should be.
Robbie IN

Comment
Yes, 21 was a bit more than the recipe called for, so it should read 2 tablespoons.  I have corrected the recipe.  If you would like to reprint it Click Here.


This pie is absolutely a true delight, especially if you like raspberries, as I do. Each bite is better than the last! I think you could use thawed frozen whipped topping in place of the real whipped cream.

Raspberry Chiffon Pie Recipe

1 baked 9" pie shell
1 (10 oz.) pkg. frozen raspberries, thawed
1 pkg. (3 oz.) raspberry Jell-O
2 tbsp. lemon juice
1 cup whipping cream, whipped and divided
Dash salt
2 egg whites
1/4 cup sugar

Drain berries and add water to juice to make 2/3 cup liquid. Dissolve Jell-O 3/4 cup boiling water; add lemon juice and raspberry liquid. Chill until partially set. Beat Jell-O mixture until soft peaks form. Fold in raspberries and half the whipped cream. Add salt to egg whites and beat until soft peaks form. Fold egg whites into raspberry mixture; Pour into baked pie shell. Chill until set. Garnish with remaining whipped cream and I like to put a few fresh raspberries on top, if available.
(Judy in Alaska)
Click Here to Print this Recipe


I want to thank everyone who responded to my request for the Asian dressing recipe like Applebees, it was exactly what I was looking for, I have made it twice since I received it. I have another request, my grandchildren love caramel, chocolate covered pretzels sticks with nuts. How do you get the caramel to stick to the pretzel rod and the chocolate from turning white? These sell for $4.00 apiece and the kids can eat 2 or 3 at a clip, gets expensive. Any help out there in Nancyland? Thanks again
Carol (IL.)


Here is a recipe using peanut butter for Sandy in Iowa.

Peanut Butter Cupcakes Recipe
Preheat oven to 350%

1/3 cup butter, softened
1/2 cup peanut butter
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup milk

Frosting:
1/3 cup peanut butter
2 cups powdered sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 to 4 tablespoons milk.

In a large bowl cream the butter, peanut butter and brown sugar until fluffy. Beat in egg and vanilla. In another bowl combine the dry ingredients. Pour into cream mixture alternately with milk. Beating well after each addition.

Line muffin tins with paper liners. Fill each 2/3 full. Bake at 350 degrees for 18 to 22 minutes. Or tooth pick comes out clean. For Frosting, in a small bowl cream peanut butter and sugar until light and fluffy. Add honey and vanilla and beat. Add enough milk until spreading consistency.
Makes about 18 cupcakes.

My family really did enjoy these hope yours does to.
Laura in Texas
Click Here to Print this Recipe



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For whomever asked for sun tea:

Luzianne Sun Tea Recipe
Use 9 tea bags for every gallon of water.
Place bags in clean gallon jar filled w/cold water (Sun Tea containers can be purchased)

Cap jar loosely & place in sunshine away from combustible material. Seep tea for 3-4 hours. Do not exceed 4 hours. Remove tea bags. Pour over ice; serve w/sugar, lemon, lime or mint. Refrigerate within 1 hour of brewing. Discard within 3 days of
brewing. (Source: Luzianne)
Athena in DE

(Note! I bought the container and tried this, but found it not as tasty as traditional brewing.)
Click Here to Print this Recipe


Cornbread Recipes for Anita

JFKs Cheese Corn Bread

2 eggs, well beaten
1 1/4 c. milk
1/4 c. melted butter
1 1/2 c. yellow cornmeal
3/4 c. sifted flour
1 t. salt
1 T. sugar
2 1/2 t. baking powder
1/2 c. grated sharp American cheese

Beat eggs, milk, & butter. Sift cornmeal, flour, salt, sugar, and baking powder, and add to egg mixture. Add cheese, beat well, & pour into greased shallow pan. Bake in
hot oven (400) about 25 min.
Serves 6. Double for 12.
Athena in DE (Source: A Treasury of White House Cooking)

The Baldpate Inn Corn Bread
(this inn is in Estes Park, CO)

1 c. butter at room temp
1 c. granulated sugar
4 large eggs
2 c. canned creamed corn
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded Cheddar cheese
1 c. flour
1 c. yellow cornmeal
4 t. baking powder
1/4 t. salt

Heat oven to 350. Grease 13 x 9 baking pan. Using electric mixer, beat butter & sugar until blended & smooth. Add eggs, one at a time, beating after each. Gradually
beat in corn & cheeses. Stir in remaining ingredients. Spread evenly in pan. Place in oven, close door, immediately reduce heat to 300 & bake 1 hour or until picked inserted
in center comes out with moist crumbs. Top will still look moist. Serve warm Serves 8 - 10. ( This is really good)
Athena in DE
Click Here to Print both these Cornbread Recipes


Have a question, reply or recipe to share?

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.
everyday_recipes@yahoo.com  
or nancyskitchen@suddenlink.net

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Hi Nancy
I have not been able to open your newsletter. It opens only to a blank green page. I have received these for many years and really miss them. hi light of my day in fact. I have tried the f5 key but it doesn't help. any ideas of what I can do?
thank you
Sharon

Comment
I am sorry you are having problems opening up the newsletter. What computer, what browser and what windows version are you using?

One possible solution to get the to daily newsletter is to go to the home page,
http://www.nancyskitchen.com
Click Here to Nancy's Kitchen Home Page
go down the page a little and click on the date you wish to access. If the current date is not listed press the F5 button on the top row of your computer to refresh the page.
The page should load going in this way.

Another way that may work is to cut and paste into your browser, the url for the day's newsletter. It should load that way as well. The problem you are having with loading the page is a bad cookie. Trying to access the page from the homepage should resolve the problem. If it doesn't please let me know so I can look further into it.
Nancy Rogers


Aunt Bertha's Strawberry Cake

1 pkg. white cake mix (2 Layer)
1/4 c. flour
1 c. oil
1/2 c. water
4 eggs
1 (3 oz.) pkg. strawberry
gelatin
1 c. chopped strawberries
whipped cream or whipped topping
Strawberry Frosting
strawberries for garnish

Combine cake mix, flour, oil and water in large mixing bowl. Beat at medium speed. Add eggs, 1 at a time, beating at medium speed 2 to 3 minutes or until well blended. Beat in
gelatin mix. Fold in chopped strawberries. Turn into 2 greased and wax paper-lined 8 or 9-inch round layer cake pans.

Bake at 350 degrees for 30 to 35 minutes or until wood pick inserted in center comes out clean. Cool completely on wire racks. Spread whipped cream between layers and frost sides and top with Strawberry Frosting.
Garnish with strawberries.

Strawberry Frosting:
1/2 c. butter or margarine, at room temperature
1 lb. powdered sugar
3/4 c. chopped strawberries, drained

Cream butter and sugar until light and fluffy. Slowly add strawberries. Beat at high speed just until smooth. Frost immediately.
Peggy
Click Here to Print this Recipe


Strawberry Pudding Recipe

1 qt. strawberries, sliced
1/2 c. sugar
1 small pkg. strawberry jello
3 pkg. instant pudding (vanilla)
1 c. sour cream
3 c. cold milk (to be used for pudding instead of amount listed on box)
1 large Cool Whip
1 box vanilla wafers

Heat strawberries, sugar and Jell-O just enough to dissolve Jell-O, stirring constantly. Cool. Mix pudding and milk by directions on box. Add sour cream. Fold in 3/4 ounce Cool Whip. In large dish (13 x 9 1/3-inch) layer wafers, pudding mix and strawberries. Repeat until all are used. Top with remaining Cool Whip. Garnish with sliced strawberries.
Refrigerate.

Note: This is the same recipe I use for banana pudding. Instead of strawberries substitute bananas.
Peggy
Click Here to Print this Recipe


Strawberry Sherbet Recipe

2 pt. fresh strawberries (4 c.)
2 c. sugar
3 containers (8 oz. each) plain yogurt

Wash, hull and slice strawberries. Beat strawberries and sugar in large bowl of electric mixture at medium speed 2 minutes or until strawberries are crushed and sugar is dissolved; blend in yogurt. Pour strawberries, yogurt mixture into 9-inch square pan; freeze until firm about 3 hours. Break frozen mixture into chunks in a chilled large bowl. Beat with electric mixer until smooth, about 5 minutes. Spoon sherbet into chilled 6 cup mold or bowl. Cover with foil or plastic wrap; freeze about 6 hours or overnight. Unmold or scoop directly from bowl.
Peggy
Click Here to Print this Recipe


Pasta (Meatless) Sauce Recipe

1 (8 oz.) c. tomato sauce
1 (6 oz.) c. tomato paste
1 (8 oz.) c. tomato puree
salt and pepper
olive oil
2 cloves garlic
1 tsp. sugar
1 tsp. Italian herbs, dry

Put enough olive oil to cover bottom of pot about 1/8-inch. Slice garlic cloves, simmer in oil until brown, then remove. Add tomato paste, tomato sauce and tomato puree. For
each can of puree, paste and sauce, add a can of water. Add sugar, salt and pepper. Bring to a boil.
Simmer for 4 hours.

Note I make this and put it on low in a crock pot.
Mary J
Click Here to Print this Recipe


Black Beans and Rice Recipe

3 Tbsp. oil
1 medium chopped onion
2 c. rice (white)
2 tsp. salt
3-3/4 c. boiling water
1 (16 oz.) can black beans

Saut onion in oil. Add rice and stir until rice is heated and coated with oil. Add can of beans. Stir. Add boiling water. Bring to a boil. Cover and cook on lowest heat for 20 minutes.
Serves 6 to 8.
Susan in Louisiana
Click Here to Print this Recipe


Creole Pinto Beans and Rice Recipe

1 (14.5 oz.) can stewed tomatoes
1 (16 oz.) can Bush's chili pinto beans
4 servings cooked Minute rice

Mix stewed tomatoes and chili beans in saucepan. Cook for 10 minutes. Prepare Minute rice. Serve beans and sauce over hot rice. May add precooked diced green pepper and onions to the beans while cooking.
Serves 4.
Susan in Louisiana
Click Here to Print this Recipe


Recipes Using Tomato Soup
This week one of the specials at the grocery was tomato soup. I loaded up with cans and realized it would take me a long time to eat that much tomato soup. I went through my recipes and found three that are our family's favorite.
Heather

Tomato Soup Cake

1 can tomato soup
1/2 c. Crisco
1 c. sugar
2 c. flour
1 c. raisins
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
nuts, if desired

Mix 1 can tomato soup in which 1 teaspoon baking soda is dissolved. Mix Crisco and sugar. Add tomato soup; mix well. Add rest of ingredients, then add raisins and nuts. Bake at 350 degrees for 40 to 50 minutes in 8 x 8-inch or 9 x 9-inch slightly
greased pan.
Heather

Granny's Meat Loaf

1-1/2 to 2 lb. meat loaf mix (pork, veal, beef)
2 Tbsp. tomato soup, undiluted
3/4 c. oatmeal, uncooked
1 egg, beaten
1/4 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz. size) can tomato soup, diluted with about 1/4 c. water or Vegetable juice

Pour remaining can tomato soup diluted into pot. Shape meat loaf to contour of pot. Put loaf in pot with burner on high but check often to adjust burner down to simmer using
covered pot. Continue checking and moving loaf around so it does not stick. Cook about 1- 1/2 to 2 hours, depending on size of loaf.

I have made this in a crock pot. I put it on low all day. I added about 1/4 cup of water or tomato vegetable juice. I have also made it with all beef and it was good.
Heather

Copper Carrots

3 lb. carrots, peeled and cut
1 onion
1 green pepper

Sauce:
3/4 c. sugar
3/4 c. vinegar
1 can tomato soup
1 tsp. dry mustard

Cook carrots in lightly salted water until almost tender, add onion and green pepper; cook until just done, don't overcook. In another saucepan boil sugar and vinegar;
add tomato soup and mustard, thicken with 1 teaspoon cornstarch and a little cold water; gradually add to hot mixture. Pour over carrots, if there is too much liquid on carrots, drain off. Combine sauce and carrots, refrigerate overnight. Serve cold.
Heather
Click Here to Print these recipes using tomato soup.


Hi Nancy,
I love your site and have many of your recipes and have contributed a few of mine. I am having a problem printing the recipes. I used to click on print and then it took me to another page where I needed to click to print again and then I could print. Now, when I get to the second page, it is blank. I can print by highlighting the recipe and printing the selection but I used to be able to just save the recipe to my computer on the second page and I would like to be able to do that again. Am I missing something on my computer or is my virus program blocking the second print page? Can you help?
Thanks, Mary Ann R

Comment
I tried to print off recipes and did not have problems except with one recipe. I corrected that recipe and did some tweaking on the site.Please let me know it this problems continues and I will continue to try and find the problem. One thing I found with the page is it needs to allow a pop up to work with it. Many members have the pop ups turned off. Please let me know if this problem continues.
Nancy Rogers


Quaker Oats Stuffed Peppers Recipe

6 medium green peppers
1-1/4 c. water
2 c. tomato juice
1 (6 oz.) can tomato paste
1 tsp. oregano leaves, crushed
1/2 tsp. garlic powder
1/2 tsp. basil leaves, crushed
1 lb. lean ground beef
1 1/2 c. Quaker Oats (quick or old fashioned), uncooked
1 medium tomato, chopped
1/4 c. chopped carrot
1/4 c. chopped onion

Heat oven to 350 degrees. Cut peppers in half lengthwise; remove membrane and seeds; set aside. Combine water, 1 cup tomato juice, tomato paste, 1/2 teaspoon oregano, 1/4 teaspoon garlic and basil. Simmer 10 to 15 minutes. Combine beef, oats, remaining 1 cup tomato juice, 1/2 teaspoon oregano and 1/4 teaspoon garlic with tomato, carrot and onion, mix well.

Fill each green pepper half with about 1/3 cup meat mixture. Place in 13 x 9-inch glass baking dish; pour sauce evenly over peppers. Bake 45 to 50 minutes.
Mary J
Click Here to Print this Recipe


Crock Pot BBQ Lima Beans Recipe

2 pkg. dry lima beans
1/2 lb. bacon
1 onion
1/2 c. catsup
1/2 c. dark molasses
3 Tbsp. mustard
brown sugar and maple syrup to taste

Boil lima beans, bacon and onion for an hour. Add remaining ingredients. Put in crock-pot and simmer all day.
Sue
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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