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Sept 17, 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.


Today's newsletter has great tried and tested recipes from our recipe family and a collection of my favorite recipes from the past newsletters.

Contents
Applesauce Pumpkin Bread Recipe, Freezer Mashed Potatoes, Greenbrier’s Potatoes, Peach Tea, Skillet Breakfast Pie, Baked Beans with Pineapple, Waldorf Chicken Salad, Fiesta Meatloaf Recipe, Chicken Salad Ice Cream Cones, Fry Bread for Navajo Tacos, Spanish Rice, Bologna Salad, Southern Turnip Greens and Cornbread, Maple Mustard Country Style Ribs, Crock Pot Bar-B-Q Beef Sandwiches, Almond Flavored Raisin Bread


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This spicy bread is so moist and delicious. Now that fall is in the air, I've been looking up all the pumpkin recipes I've collected over the years. The recipe makes 2 loaves, so I freeze one for another time. This is a winner!

Applesauce Pumpkin Bread Recipe

2/3 cup shortening
2-2/3 cups sugar
4 eggs
1 cup applesauce
1 cup cooked pumpkin
3-1/3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. nutmeg
2/3 cup apple juice
1 cup chopped nuts

Cream shortening and sugar together well. Add eggs, one at a time, blending in well after each. Beat in applesauce and pumpkin. Mix dry ingredients together and add alternately with apple juice. Stir in nuts. Turn batter into two well greased 9 x 5" loaf pans. Bake at 350 for 1 hour, or until small sharp knife comes out clean. Remove from pans to wire rack and cool thoroughly before slicing.
Judy (in Alaska)
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Help is needed from Nancylanders. I am now single (kids are off to college) and would love to have a recipe for (a mix) for muffins (maybe one that can be changed up to different type) for 1 person. Most recipes are for at the minimum 6 muffins. Just need one. Maybe baked in a individual muffin cup or custard cup. thanks so much
Darla


Peach Tea Recipe

4 bags white tea I use black tea)

5 cups boiling water
1/2 cup sugar
1 piece 1-1/2 inches) fresh ginger, peeled and sliced
2 cups Ice water
1/2 cup peach nectar fresh or canned

1 pkg frozen peach slices
1/4 cup torn fresh mint

In large heatproof measure or bowl, steep tea in boiling water for 6 minutes. Discard bags.

Meanwhile, in saucepan, bring sugar, ginger and 1/2 cup water to boil. Reduce heat to medium-low; simmer, stirring, until fragrant and sugar is dissolved, 5 to 6 minutes. Add to tea; let cool. Cover and refrigerate until cold, about 2 hours. Strain into large pitcher. (Make ahead: Refrigerate for up to 24 hours.)

Stir in ice water, peach nectar and peaches. Add mint.
ENJOY !!! this is the greatest
Judy in Montana
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Nancy, furry friends & all Nancylanders,
I am looking for a chocolate biscotti recipe. I am hoping someone out there has a TNT recipe. Thank you in advance.
Shirley


I'm helping with a Church Breakfast next month. Could I make the biscuits ahead of time and freeze them either cooked or uncooked?? Also, how do you keep scrambled eggs warm?? I think someone mentioned a website for large numbers of servings? Like gravy, grits and bacon?? Fortunately, I'm not doing this all by myself or I'd be overwhelmed!!!!

All helpful suggestions gratefully accepted and Bless Nancy for this wonderful group!!
Sharon


Here’s another recipe from my Cooking for Two file which is wonderful for those with an abundance of potatoes or those who are cooking for 1 or 2.

Freezer Mashed Potatoes Recipe

5 lbs. potatoes (about 9 large) peeled & cut into chunks.
2 T. butter, softened
1 cup ( 8 oz) sour cream
2 pkgs. (3 oz each) cream cheese, cubed
1/2 t. onion powder
1/2 t. salt
1/4 t. pepper.

Place potatoes in large saucepan & cover w/ water. Bring to boil. Reduce heat, cover & cook 15 - 20 min. or until tender. Drain. In large mixing bowl, mash potatoes w/ butter. Beat in sour cream, cream cheese, onion powder, salt & pepper.

Transfer 1-1/2 cups to a 2 cup baking dish coated with nonstick spray. Bake, uncovered, at 350 for 30-35 min. or until heated through (to eat immediately). Cool remaining mashed potatoes.
Freeze in 1 1/2 cup portions up to 6 months.

To use: Thaw in refrigerator. Bake as directed.
Makes 14 servings.
Athena in DE
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Good morning Nancy and all Landers,
Newsletter looks wonderful today. I want to thank all Landers for their suggestions on using my bountiful potatoes. I will most certainly try each and every recipe. The potatoes are Yukon Gold so my sister suggested cooking them with skins on and then mashing them leaving skins on. Adding butter and a little milk then laying parchment paper on sheet pan and putting 1 cup of potatoes in as many places as I had room. Freeze them then remove them and place all in freezer proof bag. We will see how this works out.
Dianne in Wisconsin


More Potatoes:

Greenbrier’s Potatoes Recipe
(Greenbrier is a resort in White Sulfur Springs, West Virginia)

5 lbs. potatoes, peeled & sliced
2 cups whipping cream
2 garlic cloves, minced
1/2 t. salt
1/2 t. pepper
6 eggs, lightly beaten
3 1/2 cups shredded Parmesan cheese, divided

Rinse potatoes w/cold water; place in large saucepan. Add cream, garlic salt & pepper, bring to boil. Reduce heat; cover & simmer 30 min. or until crisp-tender. Remove from heat; stir in eggs & 2 3/4 cups cheese. Pour into 13 x 9 x 2 baking dish. Sprinkle remaining cheese. Bake, uncovered, at 400 for 25 - 30 min. or until potatoes tender.
12 - 16 servings

(Note! Sometimes Greenbrier adds horseradish or uses half Parmesan & half blue cheese or substitutes sweet potatoes.)
Athena in DE
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If you like cranberry sauce, you will really enjoy this lovely salad.

Jewel Of A Salad Recipe

1 large pkg. (6 oz.) cherry Jello
1 cup (8 oz.) dairy sour cream
2 cups boiling water
1 can (16 oz.) cranberry sauce (I use the whole berry)
1/2 cup chopped pecans (optional)

Stir Jello into boiling water to dissolve; chill until thickened. Beat with mixer until frothy. Add sour cream and cranberry sauce and mix until well blended. Stir in nuts, if using.

Pour into a 2 quart, or 7 x 11" glass dish. Chill until set.
Judy (in Alaska)
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This is a excellent breakfast to prepare while on a camping trip, but we enjoy cooking it at home, and is just the right size for hubby and myself.

Skillet Breakfast Pie Recipe

4 slices bacon
2 cups loose pack frozen hashed brown potatoes, or 2 cups diced fresh potatoes
Salt & pepper, to taste
4 eggs

Cook bacon in 8" skillet till crisp and remove from pan. In bacon drippings, cook potatoes until golden brown. Season with salt and pepper. Place bacon in a 'X' across potatoes to divide top into 4 portions. Break 1 egg into each of the four portions. Cover and cook until eggs are set.
Makes 2 large servings.
Judy (in Alaska)
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Does anyone have a recipe for savory saltine crackers?
thanks. Lin


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.


The rest of the recipes today are favorite recipes from the past. 


Baked Beans with Pineapple for Crockpot Recipe

1 pound lean ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained
1 large onion, chopped
1 large green pepper, chopped (can be sweet red pepper or omitted )
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a skillet, brown beef; drain. Transfer to a 4 to 5-quart slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. (Really only needs to be heated up.) Serve in bowls. 6 servings

Gladys, I have made this many times for pot lucks we have had to attend and everyone loves it. Enjoy.
Fran
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We hadn't put together this dinner yet when so many Spam recipes were in the newsletter, but we had it last night & really loved it. Was a great use for some slaw mix & spinach left from other meals. The raisin bread really topped it off.

Spam 'N Greens Skillet Recipe

3 T. butter
1 T. vegetable oil
1/2 small yellow onion OR 1/4 large sweet onion cut in slivers or half-moons
1 4.5 oz. can Spam, cut into slices
4 to 6 handfuls cole slaw mix from the produce department OR shredded cabbage
3 to 5 handfuls baby spinach
2 or 3 large stems parsley, chopped
Sliced cucumber, red sweet pepper rings, & roma tomato(s)

In fats, sauté onion & spam, turning once. Add greens, cover, & lower heat; simmer till cabbage is tender. Turn once during cooking if you like. Meantime slice the cuke, pepper, & tomato. Serve these on the side on a platter. This is good with mashed potatoes & super-good with raisin bread. Serves 2 or 3, could be doubled in a Texas skillet.
MG
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Waldorf Chicken Salad Recipe

2-10oz cans Swanson’s White Chicken Breast
2 stalks celery, chopped finely
10-15 red seedless grapes, quartered (or smaller if large grape)
1/2c chopped walnuts
1/2 red delicious apple, chopped
2/3c. Miracle Whip, or to taste

Mix together and chill several hours before serving.
Cindy
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Hi there
I was wondering if you could help me, I had a recipe for spicy Maryland crab soup, I have lost it it was the best. it had a tomatoes base not creamy. maybe you can help me .maybe somewhere in your recipes you have it.
PD


Hi all, has anyone ever used Reese's peanut butter chips to make fudge? I am looking for a really good peanut butter tasting fudge.
BV


Fiesta Meatloaf Recipe

2 pounds lean ground beef
2 cups picante sauce, divided (she didn't buy hot picante sauce)
1 1/2 cup oats
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese
1 (3.8 ounce) can sliced black olives, drained
1 (4 ounce) can chopped green chiles

Preheat oven to 375 degrees F. Grease a 9 x 5 x 3-inch loaf pan or a 13 x 9 x 2-inch baking pan.
Combine ground beef, 1/2 cup picante sauce, oats, taco seasoning and garlic powder; mix well. Press into prepared baking pan.

Combine remaining 1 1/2 cups picante sauce, cheese, olives and chiles. Mix well. Pour sauce mixture over top. Bake for 30 to 35 minutes or until center is no longer pink. (You can leave out the cheese without any loss in flavor.)
Makes 10 servings.
Mary J
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Hershey Bar Pie Recipe

6 regular sized almond Hershey bars
16 large marshmallows
1/2 cup milk
1 baked pie shell
1 small container Cool Whip

Melt Hershey bars, marshmallows and milk together. Cool and fold in Cool Whip. Pour in baked pie shell. Chill.
Mary J
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Chicken Salad Ice Cream Cones Recipe

1 boiled or deli roasted chicken
1 cup green grapes, halved
1 small can drained pineapple tidbits, drained
1/2 cup chopped celery
mayonnaise
ice cream cones

Pull chicken from bones and cut into bite sized pieces. Mix chicken, celery, grape halves, and pineapple together. Add enough mayonnaise to make mixture hold together. Put one scoop into each ice cream cone. Top with one halved grape.
Mary J
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Alice's Fry Bread for Navajo Tacos

Mix 2 cups flour, ½ cup instant nonfat dry milk, 1 tablespoon baking powder and ½ teaspoon salt. Add 2 tablespoons shortening. Rub mixture with fingers until coarse crumbs form. Add 3/4 cup water and stir with a fork until dough clings together. Put dough on lightly floured board. Knead until smooth 2-3 minutes. Divide dough into 6 equal portions. Shape each portion of dough into a ball then pat out on a floured board into a 6 or 7 inch round. Cover with plastic wrap, repeat. In large pan heat 3/4 inch salad oil to 375ºF. Only turning once, cook each round of dough until puffy and golden brown. Keep warm in 200ºF oven until ready to serve.

Another Fry Bread recipe came from one of our Church cookbooks.

Fry Bread
2 eggs
1 cup milk
4 cups flour
2 teaspoon baking powder
3/4 teaspoon salt

Beat eggs; add milk. Stir in flour, salt and baking powder mixing well. Roll out dough very thin on floured board. Cut into desired shapes. Fry in deep fat until brown. Drain on absorbent paper towels. In center of one fry bread put 2 tablespoons pinto beans, top with meat sauce, lettuce and tomatoes. Sprinkle with grated cheese. Serve hot.

Meat Mixture for both recipes above.

Meat Mixture
1 lb. ground beef
1 onion, minced
2 teaspoons salt
¼ teaspoon black pepper
dash Tabasco sauce
Pinto beans, cooked, seasoned and mashed if you wish
grated cheese
shredded lettuce
tomatoes, chopped

Combine meat, onion, salt, pepper and Tabasco sauce. Brown in a skillet; cover and simmer while making the fry bread.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy
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Spanish Rice Susie Style Recipe

1 lb. ground beef, I use lean beef
1 small onion, chopped
1 small green pepper, chopped
salt to taste
pepper to taste
22 oz. can stewed tomatoes or diced tomatoes
1/2 cup water
1-1/4 teaspoon chili powder
1/2 cup rice, uncooked

Brown the ground beef, onion, pepper, salt and pepper in a skillet. Drain and add to the crock pot. Add the rest of the ingredients to the crock pot stirring well. Cover and cook on low for 5 to 7 hours or you can do this on high for 3½ to 4½ hours. When you serve this you can put some cooked bacon on top.
Makes 4 Servings
Susie Indy
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Bologna Salad Recipe

1 pound of garlic bologna
6 hard boiled eggs
Miracle Whip
Sweet pickle relish
1 cup of shredded cheddar cheese

Grind meat, eggs. and cheese .. Mix well. Add relish to taste and Miracle Whip to moisten.
Tastes like ham , but it is less expensive.
Genie
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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 


Southern Turnip Greens and Cornbread

1-pkg Martha White Cornbread Mix
Nonstick spray
2-cans turnip greens
1 can navy beans
2 onions, chopped
2 potatoes, peeled, chopped and cubed
1-tbspn Accent
salt and pepper to taste
water

Spray 8-in. Lodge cast iron skillet with nonstick spray and set aside. Mix 1 pkg. Martha White Cornbread Mix according to package direction in a large mixing bowl and pour into prepared skillet. Set aside. Put remaining ingredients in a Lodge Cast Iron Dutch Oven and cover with water. Simmer for three hours. During last 45 minutes of simmer, bake the Martha White Cornbread according to the package directions. When done -- set aside to cool. When ready to serve give each guest a soup bowl and fill 1/2 full with the turnip green mixture. Top with a wedge of Martha White Cornbread and spoon cooking juice over all to moisten before eating.

This is a keeper!
Susana in Louisiana
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Maple Mustard Country Style Ribs Recipe

1 large onion, cut into 1/4-inch slices, separated into rings
1/3-cup maple syrup
1/4-cup Dijon Mustard
(2 1/2-3-lbs) country-style ribs

Place onion rings in crock pot. In small bowl, combine syrup and mustard, mix well. Spread evenly on ribs. ( I just dipped my ribs into the bowl then put each one in the crock pot and poured leftover syrup/mustard mixture over all. Cover; cook on low setting for at least 8 hours.

NOTE: My “tweak” ( While I am making the sides I drain off all the excess liquid and put them back into the crock pot with about ½ bottle KC Masterpiece Honey Mesquite Barbecue Sauce over them.)
Susana in Louisiana
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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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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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Crock Pot Bar-B-Q Beef Sandwiches
About 10-12 Servings

1 boneless beef chuck roast (3lbs)
1/4 cup ketchup
2 Tbsp brown sugar
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp liquid smoke
1/8 tsp black pepper

Place beef in slow cooker. Combine remaining ingredients in medium bowl and pour over meat. Cover and cook on low for 8-9 hours.

Remove beef from slow cooker and shred with forks. Combine beef with 1 cup of sauce from the slow cooker.
Lisa-Union Bridge, MD
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Almond Flavored Raisin Bread Recipe

3-1/4 cups all purpose flour
1 Tbsp baking powder
1 cup sugar
1 cup seedless dark raisins, chopped fine
1 cup golden raisins
1/2 tsp salt
1 large egg
1-1/2 cup milk
1 tsp almond extract

Preheat oven to 325º. Lightly grease and flour 9x5 loaf pan. Blend flour, baking powder, sugar, dark raisins, golden raisins and salt. In a separate bowl beat egg until foamy. Beat in milk and almond extract. Combine both mixtures until well moistened. Scrape into loaf pan. Bake 55-60 minutes until top is golden. Cool no longer than 10 minutes in pan before removing.
Lisa-Union Bridge, MD
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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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