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Sept 23, 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.



Lots of great tried and tested recipes from our NancyLand recipe family.


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Tina in AZ in Monday letter said she wanted desserts using sugar free J-ello I will get a small pkg of chocolate j-ello and mix it up according to directions. Take 4 small dishes. Slice 1/2 of a banana in each dish and divide the chocolate pudding between them. Top with Cool Whip

Last week Anna posted this recipe. Made it with sugar free vanilla pudding. Also plan to try chocolate.
Mary Jo in MD

Best Ever Banana Pudding Pie Recipe

1 9 pinch pie crust, prepped, baked and cooled
2 C chopped vanilla wafers
2 small bananas
1 8oz tub Cool Whip, divided
1 C milk
1 1oz box instant vanilla pudding
Juice from one lemon
Caramel sauce for drizzling

.
Slice the bananas thin and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.

Whisk together the milk and pudding. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.

Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.
From This Gal Cooks Anna in Sweden
Servings: 8
Click Here to Print this Recipe


I was disappointed in my green skillet--it worked fairly well if i used spray or oil. My eggs , even then, didn't just slide out of the pan like the commercial. I did find that it took a lot less grease than regular skillets so that is an improvement. I hope your experience is better than mine.
Melody -Nebraska


Nancy, back when the ladies were discussing and sending in the recipes for the NuWave Oven. I didn't have one and really was not interested in getting one. Now that I'm interested, no one is discussing them.

Did you happened to keep the recipes and the discussions from earlier. I have just purchased the NuWave 2 Cooktop. If anyone can give me any hints or recipes using these two products I would greatly appreciate it. If they can rate these two products as to there usefulness that or how they can be used or not used I also would be interested in that.

I enjoy the furry friends pictures and the things they do, would like to see more of their antics in the newsletter.
Thanks and God Bless, ChrisinGA


For Tina in Arizona-Any recipes you have, using regular Jell-O, you can use your sugar free Jell-O. I have parfait glasses and at this time of the year, I make what I call "Candy Corn Parfaits." I use Cool Whip for the white point, sugar free orange Jell-O for the orange middle and sugar free vanilla pudding for the yellow top.

Allow the orange Jell-O to cool and thicken a bit, before putting on top of the Cool Whip. Allow the orange to set up a bit, before putting the pudding layer on top. My parfait glasses are narrower on the bottom than on the top, so this is why I put the layers in this order. If you just use glasses, you can put the pudding on the bottom, the orange Jell-O in the middle and the Cool Whip on top.

The grandkids get a kick out of the special names for things. You can make "Mummy hotdogs by wrapping a bread stick dough around the dog (Or crescent roll strips). Use ketchup or mustard for the eyes peaking through the bandages. I make "Jack-O-Lantern Cheeseburgers", by grilling burgers and melting a piece of American cheese on top that has been cut into a circle and the face cut out.

I make homemade chicken noodle soup and call it "Worm Soup". I push egg dumplings through a potato ricer. I have a brain Jell-O mold that I bought last year. I am thinking of making lime Jell-O in it and sprinkle some gummy worms around. Speaking of brains, I made Emeril's brain cookies, using my potato ricer and then squeezed some red gel icing on top for blood. Have fun with your Jell-O.
Sandy in Iowa



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 


To Marvin wondering about the green pan. My daughter has one that I used a couple of weeks ago and I really liked it.=
Jeanne


I have a wonderful recipe for spiced pineapple that goes great with any back yard bar-b-que or appetizer for a party. It's quick and easy and delicious. Hope you all like it.
Diane

Spiced Pineapple Recipe

1 large can pineapple chunks
1 1/4 cup sugar
3/4 cup vinegar
10 or 12 whole colves
2 or 3 cinnamon sticks
dash of salt

Drain the pineapple, reserve the liquid and put the chunks aside. To the liquid, add all the ingredients other than the pineapple. Heat it all on the stove for 10 to 12 minutes. Then add the chunks, and bring it all to a boil. Once boiling, shut it all off and let it all cool. Once cooled, put it all in an airtight container and pop in the fridge. Do this at least one day prior to serving so the flavors have a chance to marry. When ready to serve, drain the liquid, and put the chunks on a decorated platter with toothpicks. ENJOY ::))
Click Here to Print this Recipe


Baked Chilies Rellenos Recipe

6 to 8 whole Anaheim or poblano chilies, either roasted, peeled, and seeded or use two 4 oz. cans or one larger can if you can find it
6 to 8 strips of Jack or Colby cheese
1 c. shredded mixed Mexican Cheeses or shredded mixed Jack and Colby
2 eggs
2 slightly rounded T. flour
1/2 c. light cream or Half and Half
1/4 tsp. black pepper
8 oz. or more Taco Sauce

Butter an 8" x 8" or 9" x 9" baking dish. Fill each whole chili with a strip of cheese, lay them in the baking dish. Sprinkle with the grated cheese. Mix eggs and flour till smooth, then add cream and pepper; pour gently over the filled chilies. Bake at 350 for 30 minutes, then pour 4 or 5 oz. of the Taco Sauce over it in an X or a big circle, and bake 15 minutes more, or till a knife inserted in the center comes out clean. Serves 2 to 4 , with rest of the sauce on the side.
Linda NM
Click Here to Print this Recipe


Lemon Snowballs Recipe

1/2 cup Butter
3/4 cup Sugar
2 tsps. Grated lemon rind
1 Egg
3 Tbsp. Lemon juice
1 Tbsp. Water
1 3/4 cups Plain Flour
1/4 tsp. Baking soda
1/2 tsp. Salt
1/4 tsp. Cream of tartar
1/2 cup Finely chopped pecans

Heat oven to 350 degrees. Grease baking sheets. Cream fist six ingredients together. Sift flour, baking soda, salt and cream of tartar together. Add to creamed mixture along with nuts. Make 1-inch balls and place 1-inch apart on baking sheet. Bake 10-15 minutes until cookies are light brown on bottom.
Cool slightly and roll in powdered sugar.
Makes 4 dozen.
Sharon
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 and are safe to click.


 


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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Nancy Rogers 


Chinese Chicken Salad Recipe

Salad:
3 c. torn lettuce
2 cans chunk chicken
1 (8 oz.) can sliced water chestnuts
1/2 c. sliced carrots
1/4 c. chopped red cabbage
1/4 c. sliced green onions
1 (5 oz.) can chow mein noodles

Dressing:
3 1/2 Tbsp. soy sauce
2 Tbsp. each: vegetable oil and rice vinegar
1 Tbsp. sugar
1/2 tsp. each: garlic powder, pepper and sesame oil

In large bowl, whisk dressing ingredients together. Add lettuce, chicken and vegetables; toss with dressing. Top with chow mein noodles and serve.
Serves 4 to 6 people.
Mary J
Click Here to Print this Recipe


Asparagus and Mushroom Chicken

4 to 6 boneless chicken breasts, skinned
1 large can asparagus
1 can mushroom bits and pieces
2 cans cream of mushroom soup
1 pkg. egg noodles

Place chicken in casserole dish. Pour 1 can of mushroom soup over chicken with 1/2 can water. Cook for about 40 minutes. While waiting, cook noodles following package directions. Set aside. When chicken is done, place chicken on plate and mix noodles with cooked asparagus and mushrooms in casserole dish. Add chicken on top of noodles and add last can of soup. Heat in oven another 10 to 15 minutes at 350.
Makes 4-6 Servings
Mary J
Click Here to Print this Recipe


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


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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.
everyday_recipes@yahoo.com

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


 


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