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February 8, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


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Today's Recipes
Granola Bars Recipe | Impossible Brownie Pie Recipe | Minute Boil Fudge Frosting Recipe | Heavy Cream Substitute Recipe | Pineapple Nut Cookies Recipe | Poor Man's Cake Recipe | Quick Caramel Rolls Recipe | Baked Beans without Ketchup Recipe | Homemade Sugar Free Yellow Cake Recipe | Roasted Poblano Crema Recipe | Chewy Bisquick Brownies Recipe | Bisquick Substitute Recipe | Nancy B's Orange Dreamsicle Dessert Recipe | Jalapeno Ranch Dressing Recipe | Diana's Pineapple Cookies Recipe | Diana's Pineapple Cookies Recipe | Lydia's Man's Cake Recipe | Easy Marinated Whatever Vegetables Recipe | Guacamole Stuffed Celery Recipe | Sharon's Canned Biscuits Cinnamon Rolls Recipe

There are many questions and replies in today's newsletter.

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Hi Casey. I, too, like to make anything ahead of time that I can. Even with just my husband and me, I like to make several servings of Jell-O salad to last the whole week. We like a lot of Jell-O salads. Some are simple and some take a few more ingredients. I make them with the sugar free Jell-O, sugar free instant pudding, fruits in their own juices and even no sugar added ice cream. I have parfait glasses, but they are hard to find anymore. You can use wine glasses. (Not the tall skinny ones, but the bulbular type.) These glasses can make the simplest salad look fancy for company. They can be made ahead and will last a long time in the refrigerator. I cover mine with plastic wrap. The nice thing about keeping the salads individually, is they stays nicer. When you put a Jell-O salad in a bowl and it doesn't all get eaten, it becomes watery. Raspberries are one of my favorite fruits and they are expensive for what you get. I like to get more for my money by making raspberry Jell-O and put frozen berries in for half of the cold water. Use this method with other frozen berries. I also like to fancy a salad up by topping any Jell-O with a thinner layer of instant pudding. We especially like orange Jell-O with vanilla instant pudding on top. You can also use the Jell-O salad recipes that have ice cream in them. I hope this gives you some ideas to work with.
Sandy in Iowa


In 2/7 newsletter Shirley wrote
“Does anyone have a recipe or recipes either for brownies or cookies in which you put part of the ingredients in a jar and give the recipe and they add the rest-like the Crisco or butter and eggs.”
This site is one of the best for all kinds of Jar Gifts.
http://www.recipegoldmine.com/foodgift/foodgift.html
gramaj

Comment
Yes, Linda at recipegoldmine has a lot of great jar mix recipes. Linda is a good friend of mine. Any recipes from her site can be trusted as can any of the links on her page.
Nancy


In the 2/4 newsletter Cindy wanted recipes that sound very similar to this one.
Robbie IN

Granola Bars Recipe

Ingredients
4 c. uncooked oats (not instant)
1 c. packed brown sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 c. raisins (optional)
1/2 c. shredded coconut
1 c. chopped nuts (cashews or walnuts or peanuts are all good!)
3/4 c. melted butter
1/2 c. honey

Directions
Combine all ingredients in a large mixing bowl. Mix well with greased hands, and press into a well greased 15 1/2 x 10 1/2 jelly roll pan. Bake at 450 degrees for 8-10 minutes or until light golden brown. Cool thoroughly and cut into bars. Store in an airtight container to keep them chewy.
Robbie IN
Click Here to Print this Recipe


Links have been checked today to make sure they are safe to click.  If you see something that interests you please click through and enjoy the information. 


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   


Betty Crocker Free Samples Just for You 






Elaine wanted a brownie recipe that uses Bisquick in the 2/5 newsletter. I am not sure if this is exactly what she wanted , but thought I would share.
Robbie IN

Impossible Brownie Pie Recipe

Ingredients
4 eggs
1/4 cup butter, melted
4 (1 ounce) squares semisweet chocolate, melted
1/2 cup brown sugar
1/2 cup biscuit baking mix (Bisquick or other brand)
1/2 cup white sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.

In a large mixing bowl, combine eggs, butter, and chocolate. Mix on medium speed until smooth, about 30 seconds. Add brown sugar, baking mix, and white sugar. Mix for 2 minutes. Pour into pie pan and sprinkle with nuts.

Bake in preheated oven for 35 minutes, until knife inserted in center comes out clean. Cool before serving. original recipe does not call for this, but I add 1 teaspoon vanilla extract.
Robbie IN
Click Here to Print this Recipe


This was a cooked fudge frosting that my mother often made. It tasted just like fudge and is so delicious. I hope Heather will like it.

Minute Boil Fudge Frosting Recipe

Ingredients
2 ounces unsweetened chocolate, cut up
1-1/2 cups granulated sugar
7 tbsp. milk
2 tbsp. shortening
2 tbsp. butter
1 tbsp. light corn syrup
1/2 tsp. salt
1 tsp. vanilla

Directions
In saucepan combine cut up chocolate, sugar, milk, butter, shortening and corn syrup. Bring slowly to a full rolling boil, stirring. Boil for 1 minute. Cool to lukewarm; add vanilla and beat until thick enough to spread. Will cover a 9 x 13 inch cake. You can add chopped nuts and miniature marshmallows to the frosting when lukewarm, if desired.
Judy (in Alaska)
Click Here to Print this Recipe


Hi, all, I've a "Need To Know" question am sure someone here can answer. When you put together a large batch recipe and want to save half of it in the freezer--

Do you bake the Whole casserole first (Johnny Marzetti, for instance). OR, is it tastier to put that half of the casserole in freezer, Uncooked, instead--to bake later after thawing it out?? (Thanx in advance.)
~Carol on coast


Someone recently asked if heavy cream and whipping cream were the same thing. The terms are often used interchangeably. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. Whipping cream will double in volume. You would have to read the label of the carton to see if it has this level of fat content. You can make your own whipping cream, if you want. some people choose to use half and half for a lighter dish. Half and half is a dairy product consisting of equal parts light cream and milk. With a fat content of between 10.5 percent and 12 percent.

Heavy Cream Substitute Recipe

3/4 cup whole milk
1/3 cup butter (not margarine or shortening)

Preparation:
Melt the butter. Pour it into the milk, and stir. Use in place of 1 cup of heavy cream
Robbie IN
Click Here to Print this Recipe


Thank you for all the questions and replies from our NancyLanders.  If you have a question or want to reply to a question, send them to nancyskitchen@suddenlink.net. It is all of our NancyLanders that make this newsletter.  The more that ask and answer questions the better the newsletter. 
Nancy Rogers 


 


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 


S.Z. PA is looking for a recipe for soft pineapple cookies, and am not sure if these are exactly what she is looking for, but they have been a favorite at our house for many years. This makes a large batch, but they go quickly. Are especially attractive on a cookie tray.

Pineapple Nut Cookies Recipe

Ingredients
1 cup butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 tsp. vanilla
4-1/4 cups flour
1 tsp. baking soda
1 can (8 oz.) crushed pineapple
1 cup chopped walnuts
1/4 cup chopped maraschino cherries, drained

Directions
Drain pineapple, reserving juice. Mix together the flour and soda; set aside. Cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Mix in vanilla and pineapple. Add flour mixture alternately to creamed mixture with juice from pineapple., mixing well. Stir in nuts and cherries. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 for 8 to 10 minutes, or until golden brown. Remove from pan onto wire racks to cool. Store in air-tight container.
Makes about 9 dozen.
Judy (in Alaska)
Click Here to Print this Recipe


Linda in IL requested a Depression Cake made with raisins and spices. I believe this is the one she was looking for. In our house it was called Poor Man's Cake. I've made this several times many years ago. This was written down on a file card by my great aunt who was born in the last 1800's. They never wrote out complete recipes as we see today. I was told that this recipe was used during the depression when certain ingredients were rationed.. In this case I think it was eggs. I have added the Bake in loaf pan and check after 30 minutes. I remember making it in loaf pans, but I'm sure it could be made in any size pan. It's been so long since I made it, I don't remember how long to bake it. I just guessed at 30 minutes, but since this is a dense cake it may take longer. They Spry was a brand name on a can similar to Crisco. It is no longer available. Hope this helps
Abby in Atlanta

Poor Man's Cake Recipe

Ingredients
1 lb. raisins stewed about 10 minutes in 2 cups water. Add 1 cup cold water when removed from fire and ½ cup spry (shortening like Crisco)

2 cups sugar
Pinch salt
3 tsp baking powder
1 tsp nutmeg
1 tsp baking soda
Beat in 4 cups flour

Directions
Bake in loaf pans at 350. Check after 30 minutes.
Click Here to Print this Recipe


Good morning Nancy and all Landers,
I had no idea that my chocolate chip cookies were spreading out because of the butter. My question is does the Butter Flavor Crisco affect the taste of the cookies? I'm including an easy easy recipe for Caramel Rolls that I use when I'm in a hurry for a treat for unexpected company.

Quick Caramel Rolls Recipe

Ingredients
1/4 cup butter
1/2 cup chopped nuts(whatever you prefer)
1 cup caramel ice cream topping
2 tubes crescent rolls

Directions
Place butter in 9x13 pan; place pan in 375* oven til butter is melted. Sprinkle melted butter with nuts(you can add more nuts if you like). Add ice cream topping and mix well with nuts. Remove dough from tubes (DO NOT UNROLL); cut each tube of dough into rolls. Arrange rolls in pan on nuts and butter. Bake at 375 degrees for 25 minutes or til golden brown. Immediately
invert on a plate - serve warm or cold.
Dianne in Wisconsin
Click Here to Print this Recipe


Baked Beans without Ketchup Recipe

Ingredients
1 large can (40 oz) great northern beans
1 lb bacon (cut in pieces and browned)
1 cup sugar
1/4 cup diced onions
1 Tablespoon yellow mustard
1/4 teaspoon black pepper
Brown bacon and add to rest of ingredients and bake at 350 for about 60 minutes or until beans begin to thicken. Enjoy !

Directions
This is my first respond to you site. Keep up the the good work. I enjoy reading your newsletter everyday.
Joyce
Click Here to Print this Recipe


Roasted Poblano Crema Recipe
A roasted poblano creama that is so creamy and refreshing with a touch of heat.
Makes 1/2 cup

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Ingredients
1 poblano pepper, cut in half and seeds removed
1/2 cup Crema, sour cream or Greek yogurt
1 glove garlic
1 green onion
1 handful cilantro
1/2 lime, juice and zest

Directions
Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily "pinch" off. Puree everything.
Bill, Alb
Click Here to Print this Recipe


Hi,
Does any one have recipes for deserts such as the crisps in a toaster oven. I cannot lift a pan out of a regular stove. I have used many of the crock pot recipes. Thank you so much all of the posters on this newsletter. You have made my life easier.
Terry


Hi Nancy,
On February 7th newsletter Judy (in Alaska) sent in a recipe for Dreamsicle Salad. This sounds so delicious- but I wanna make sure I get it right. The puddings are they the instant or the ones that you need to cook?

Thank you again for all you do for all these years.
Jeannie in Western NY


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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.
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Betty asked for a s/f cake mix with frosting. Here is a recipe that was sent in to the Newsletter in 2007.

Homemade Sugar Free Yellow Cake Recipe
Submitted by Jean from Illinois in All Easy cooking Newsletter

Ingredients
3 c Bisquick or Jiffy mix (make your own biscuit mix)
1 tsp baking powder
1/4 c powdered milk
1 tsp salt (optional if watching salt intake)
2 sticks soft butter
2 1/4 c Splenda
3 eggs, room temp
1 c milk
2 tsp vanilla

Directions
Sift together the Bisquick, powdered milk, salt and Splenda into a big bowl. Add the butter and beat with mixer until crumbly looking. In a big measuring cup. measure milk then add eggs and vanilla, stir well with fork then add to dry mixture and beat with a mixer until blended. Do not over beat. Pour in a prepared 9x13 pan and bake at 350 for 30-35 min. or until tests done. Cool and frost.

I buy sweet and low frosting mix and mix as usual then add cool whip (a small tub) to it and bet (I think she meant beat) it in well then frost the cake. Frosting tastes like marshmallow crème.
Click Here to Print this Recipe  


This is a recipe for Bisquick brownies that was requested by Elaine in the Feb 5th Newsletter, this come from this Newsletter in 2012.

Chewy Bisquick Brownies Recipe
Submitted by Dee in Ontario in All Easy Cooking Newsletter

Ingredients
1-2/3 cup granulated sugar
1-1/2 sticks butter or margarine, melted
2 Tablespoons water
2 large eggs
2 teaspoons vanilla extract
1-1/3 cup Bisquick
3/4 cup cocoa
3/4 cup chopped pecans or walnuts (optional)

Directions
Put all ingredients into one bowl and mix with a hand mixer until blended good. The batter will be thick. Put into 9x13 pan and bake at 350 for 18-25 minutes. Tip: To cut your brownies into squares while still warm, use a plastic knife instead of a kitchen knife. The brownie stays in place and the squares are perfect without all the brownies getting messed up.
Click Here to Print this Recipe


Here is a recipe for Rachel in Israel in the Feb. 5th Newsletter. I do not remember where I got this recipe from but it might be a good substitutes for Bisquick:

Bisquick Substitute Recipe

Ingredients
8 cups flour
1-1/4 cups nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Directions
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.
Click Here to Print this Recipe
 

This is for Heather in the Feb 5th newsletter. I don't remember where I got this recipe from but I have had it for a lot of years. Hope this is what you were looking for.

Nancy's Fudge Frosting Recipe

Ingredients
3 c sugar
3 Tbsp light corn syrup
1 c milk
4 sq unsweetened chocolate
5 Tbsp butter, room temperature
1 tsp vanilla extract

Directions
Cook the first 4 ingredients; stir until the sugar dissolves. Continue cooking until it reaches a soft ball stage (232°F), stirring occasionally to prevent scorching. Remove from heat; add the butter and cool without stirring until the bottom of the pan feels lukewarm to the touch. Add the vanilla and beat until creamy and holds it’s shape; spread quickly before it hardens.
Nancyb
Click Here to Print this Recipe


This is for Jenna who requested a similar recipe in the Feb 3, 2015 Newsletter. This might be what she is looking for. This was submitted by Suzy Indy in one of the NancyLand newsletters in 2008. Sorry I do not save dates they were found in the Newsletter. Does anyone know how many cups are in an 8 oz container of whipped topping? I'm thinking maybe 2 cups?

Nancy's Orange Dreamsicle Dessert Recipe

Ingredients
1 (1-ounce) box sugar free orange jell-o
1 (1-ounce) box sugar-free instant vanilla pudding
1 small can mandarin oranges, drained
8-ounce fat-free whipped topping

Directions
Add 1 cup boiling water to jell-o and dissolve. Add 8 ice cubes and stir until melted. Add dry pudding, whipped topping and drained oranges. Refrigerate. 1-cup is 1 WW point.
Nancyb
Click Here to Print this Recipe


Jalapeno Ranch Dressing Recipe
Makes 1/2 cup

Ingredients
1/4 cup buttermilk
1/4 cup mayonnaise
1 jalapeno, stemmed and seeded
1 clove garlic
1 green onion
1 tablespoon lime juice (~1/2 lime)
1 handful cilantro
salt and pepper to taste

Directions
Place everything in a food processor and puree.
Bill, Alb
Click Here to Print this Recipe



Hi, Nancy,
S.Z. PA requested a recipe for soft pineapple cookies in the 2/7 newsletter. Here is one that was in YOUR newsletter on July 8,2009.

Diana's Pineapple Cookies Recipe
(an old recipe)

1/2 cup shortening
1-1/2 cups sugar
2 eggs
2-3/4 cup flour
1 tsp. salt
1 tsp. baking soda
1 cup crushed pineapple (as is)

Bake 10-12 minutes in 350° preheated oven on lightly greased pan.
Diana P
Click Here to Print this Recipe


In the Jan 18 Newsletter there is posted a recipe "Sour Cream Pea Salad for Two" with no name of the poster. The recipe contains NO Sour Cream or Mayonnaise or other binder in the list of ingredients and I'd really like to make this salad. Can any of you Nancylanders lend your expertise and tell me (and all Nancylanders) just how much Sour Cream and/or other binder(s) should go into the making of this salad? Your help will be much appreciated.
Mr. Myron Drinkwater - Lake Forest, CA

Here is the corrected Recipe

Sour Cream Pea Salad for Two Recipe

1 small can LeSueur Peas, drained
1/4 cup cheddar cheese, shredded
1/4 cup celery
1/4 cup green onions (with tops) sliced thin
Salt to taste
Pepper to taste
1/4 cup sour cream

Combine all ingredients. Best when refrigerated for several hours. Serve on bed of lettuce.
Makes 2 servings
Click Here for the updated recipe


This sounds like a recipe that a lady requested in the Saturday newsletter.

My grandmother Lydia Pandzic made this cake when I was growing up. I don't know where she got the recipe, but she had been making it for my Dad before I was born. I remember it being a dense type of cake. I think she added raisins when she made it some of the time.
Marsha, Los Angeles, CA

Lydia's Man's Cake Recipe

Ingredients
1 cup vegetable shortening
1 cup white sugar
2 eggs
2 1/4 cups flour
2 Tsp. baking powder
1/2 Tsp. salt
1 cup cold coffee
3/4 cup chopped walnuts
1 Tsp. vanilla extract

Directions
Cream shortening and add sugar and egg yolks, beating thoroughly. Add sifted dry ingredients and the coffee, alternately. Stir in nuts and vanilla, and lastly, fold in the egg whites that have been beaten stiff, but not dry. Pour into a greased tube pan and bake for one hour in a 350 degree oven. Add icing if desired, or powdered sugar when cooled.
Marsha, Los Angeles, CA
Click Here to Print this Recipe


For the About-to-be-Newlywed who needs to learn to cook.
This will get you through a lot of salads before you use all the possible combinations. Keep changing dressings.

Easy Marinated Whatever Vegetables Recipe

Use vegetables singly or in combinations:
Tomato slices or chunks
Sweet or green onion slices
Carrot slices or julienne or sticks
Cucumber, zucchini, or yellow squash slices, sticks, or julienne
Well-drained canned beans; string, wax, lima; or peas; blackeyed, field, chick
Well-drained olives, ripe olives, greek, or pimento; pitted, sliced, diced, or whole
Sweet or hot fresh pepper slices, slivers, or fine dice; or canned diced green chilies
Celery heart slices or whole tiny ribs

Add:
snipped herbs of choice (fresh only)

And dress with:
Red or white wine vinegar
Your favorite home-made or commercial dressing or a flow of Thousand Island, Bleu cheese, or Ranch down the center of the dish.
Best wishes, Marilyn in FL
Click Here to Print this Recipe


I love your newsletter and have copied and have made many fantastic meals I have received from your readers. I think that the best recipes come from the home of other cooks. I am looking for fish or seafood recipes. Coming from New Mexico, where fresh (or seafood fish) is not available, I would prefer casserole dishes. Anything would greatly be appreciated.
Alexia


This is for S.Z. PA in N/L 2/7/15. You asked for a recipe for a Pineapple Cookie. Here is one I have that I got from this Newsletter quite some time ago. The person who submitted it is named below. Hope you enjoy it. Ditamac FL/MI

Diana's Pineapple Drop Cookies Recipe

Ingredients
1 cup sugar
1/2 c. butter
1 egg, beaten
1 t. vanilla
2 c. all purpose flour
1 t. baking powder
1/4 t. salt
1/4 t. baking soda
1/2c. chopped walnuts
1 (8oz) can crushed pineapple in its own juice, drained

Directions
Heat oven to 375 F. Cream sugar, butter, egg, vanilla. Sift together flour, baking powder, salt, and baking soda.
Stir into creamed mixture to make a soft dough. Stir in nuts and pineapple. Drop by teaspoonfuls onto a greased cookie sheet and bake 12 to 15 min.
Diana from Mattydale, NY
Click Here to Print this Recipe


For S.Z.PA.
Glazed Pineapple Cookies Recipe

Cookies:
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. EACH salt & baking soda
3/4 c. drained crushed pineapple, 2 T. syrup reserved
1/2 c. Crisco or margarine, OR half each
1 packed c. brown sugar
1 egg
1 tsp. vanilla
Glaze:
1 c. powdered sugar
2 T. reserved pineapple syrup
1 drop yellow food coloring

Sift flour & all 3 leaveners together; set aside. Drain pineapple thoroughly, reserving syrup for glaze. Start oven at 325º & grease cookie sheets or cover with parchment. Mash shortening till soft, then work sugar in till creamy. Beat in the egg very well; add pineapple & vanilla. Last, stir in the flour. Drop by
teaspoonfuls 2" apart. Bake 18 - 20 minutes, or till golden. If not on parchment, move to wax paper to
finish cooling. Meanwhile mix glaze & glaze tops of cookies. Makes 3 - 3 1/2 dozen. An oldie & a prize & I got it when I lived in PA so maybe it is the one you want.
Marilyn in FL
Click Here to Print this Recipe


For Linda Il.

Gansie's Poor Man's Cake Recipe

In a large pot, stew:
1 lb. raisins
in
2 c. water for 15 minutes.

Stir in:
1 c. cold water
1/2 c. crisco
2 c. sugar
1/4 tsp. salt
1 tsp. EACH cinnamon, cloves, & nutmeg

Sift together & add:
4 c. flour
1 T. baking soda and mix well.

Pour into a greased & floured 9" x 13" pan & bake at 350º for 40 - 45 minutes, till a toothpick inserted in center comes out clean. Top with sifted powdered sugar while warm, or if you want, frost after cooling completely with Buttercream Frosting or one of the cream cheese frostings. The name says it; no butter, eggs or milk. So maybe your depression cake.
My Grandma's recipe.
Marilyn in FL
Click Here to Print this Recipe


For Mary.
We have a Hamilton Beach Half-Pint Soft Serve Ice Cream Maker. It works as you describe yours & is great. If this is what you have you can visit them at www.hamiltonbeach.com
 or call them at 1-800-851-8900 in the US. Good luck. If that doesn't work, will send recipes but there aren't many.
Marilyn in FL


Casey, there are many salads that can be made ahead. Pasta salads and potato salads hold well and actually can improve as the flavor of the dressing permeates the solids. Jello type salads are good for make ahead and can be either fruity or vegetable type. Pickled salads as the sauerkraut and mixed vegetable style or pickled beets. Fruit salad are great, but never add bananas ahead as they will become too dark and soft. Cole slaw is an excellent keeper. I am not sending recipes as the topic is so broad but hope the suggestions help you.
Nana in SE Ohio


Good morning from Colorado. Just a quick request - now that I'm only cooking for two (daughter got married) - what can I do with
leftover corn bread? I haven't figured out how to cut the recipes I have down - so we eat a LOT of leftovers. Does anyone have any ideas for the cornbread (other than cornbread dressing that is) Thanks for your help!
Momma R


Hi Nancy. This is a favorite recipe of mine and it is for S.Z Pa in the 2/7/2015 newsletter. I have made this Pineapple Cookie Recipe for about 35 years or longer and it is a nice soft cookie I have to double the recipe.

Pineapple Nut Cookies Recipe

Mix thoroughly:
1 cup soft shortening (2 cups)
1-1/2 cups sugar (3 cups)
1 egg (2)

Stir in:
9 oz can (1 cup) crushed pineapple with juice (2 cups)

Sift together and stir in:
3-1/2 cups sifted flour (7 cups)
1 teas. Soda (2 teas)
1/2 teas. Salt (1 teas)
1/4 teas. Nutmeg (1/2 teas.)

Mix in:
1/2 cup chopped nuts ( 1 cup)

Chill at least 1 hr. Drop rounded teas. about 2 “ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.

Temperature: 400 deg.
Time: Bake 8 to 10 mins.

AMOUNT: About 5 doz. Cookies.
Linda in Grass Valley
Click Here to Print this Recipe


Dear Nancy,
I need your help! I made a recipe I found in your daily newsletter for Peanut Butter Brownies, and it was wonderful - but I accidentally deleted it. I'm trying to find it again, and I can't seem to locate it when I do a search of your recipes and old newsletters. Would you be able to track it down for me? I'd love to make it again!

I remember that it starts with melting butter and peanut butter, and then adding sugar, flour, eggs, and baking powder. You take out 2/3 of the mixture and add cocoa. The chocolate mixture goes in the bottom of the pan, and the remaining plain peanut butter mix goes on top. I appreciate your help!

I love your emails! Thank you for all the time and effort you put into assembling these wonderful recipes!
Stephanie


I make cinnamon rolls from canned biscuits this way

Sharon's Canned Biscuits Cinnamon Rolls Recipe

1 can cheap biscuits
1/2 stick butter
2 teaspoons cinnamon.

Melt oleo in 9'pan(round or square) add cinnamon. take each biscuit and turn it in the oleo mixture to coat both side, bake according to package instructions. Ice with powdered sugar icing. delicious. Thank you Nancy for this wonderful site. I look forward to it.
Sharon
Click Here to Print this Recipe


Good morning!
We all appreciate all the hard work you do to get these letters out to for our enjoyment. I look forward to each one. I am looking for a recipe from the early 1900s. It is a cooked Cole slaw dressing, and I think my granny put an egg in it but I'm not sure. Is anyone familiar with this recipe? Thanking you in advance.
Pat


Peach Upside Down Muffins Recipe
Note: I use a 9 x 13 cake pan instead of muffin tins.

Ingredients
2 cups all purpose flour
1-1/2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening, melted
2 eggs, lightly beaten
1 cup milk
6 Tablespoons butter or margarine
1 Cup plus 2 Tablespoons packed brown sugar
3 Cups sliced, peeled ripe peaches

Directions
In a mixing bowl, combine flour, sugar, baking powder and salt. Add shortening, eggs and milk; mix until smooth. In the bottom of 18 greased muffin cups, place 1 teaspoon of butter and 1 tablespoon brown sugar. Place in a 375 degree oven for 5 minutes. Arrange peaches in the muffin cups. Fill each half full with batter. Bake at 375 for 25 minutes or until browned. Turn out of pans immediately.
Yield 1-1/2 dozen muffins.

When baking in cake pan I bake for 25 to 30 minutes. When I turn it out of the pan I use a lasagna pan which is larger than the 9 x 13 pan to turn it into and then am able to cover it once cooled so it doesn't dry out.
Donna
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This is a recipe from Athena. She sent it in years ago and I use it often.
Nancy Rogers

Guacamole Stuffed Celery Recipe

Ingredients
1 stalk(bunch) celery, chilled
2 ripe avocados, mashed
1/2 c. minced onion
1-1/2 T. lemon juice
1-1/2 t. salt
3-4 drops hot-pepper sauce
1 c. chopped tomato

Directions
Trim stem end of celery; cut off leafy portion. Separate celery into ribs. Rinse in cold water and dry; wrap in plastic film and refrigerate. In med. bowl combine avocados, onion, lemon juice, salt & hot pepper sauce. Stir in tomato. Refrigerate covered if not stuffing celery right away.

Use about 3-4 T. guacamole mixture to fill each celery rib; cut in half or leave whole. Arrange on colorful serving plate. Serve immediately.
Athena
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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