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February 10, 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
All Purpose Baking Mix Recipe | Sharon's Chocolate Crescent Roll Dessert Recipe | Cornbread Salad with Pintos Recipe | Boston Brown Bread Recipe | Harry Connick Jr.’s Jambalaya Recipe | Nana's Bisquick Brownies Recipe | War Cake Recipe | Jenna's Mardi Gras Cake Recipe | Lisa's Simplified Beignets Recipe | Filled Pies Recipe | Broccoli and Cheese Muffin Tins Recipe |

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Hi Nancy,
This for Rachael in Israel.

All Purpose Baking Mix Recipe
 
6 Cups all purpose flour
3 Tablespoons baking Powder
2 teaspoons of salt
3/4 Cups of shortening

Easiest to combine in a 12 cup food processor layering a bit of each ingredient until used up, and pulse till combined completely.
Terry NY
Click Here to Print this Recipe


Sharon's Chocolate Crescent Roll Dessert Recipe

Ingredients
1 can refrigerated crescent dinner rolls
1/2 c. semi-sweet chocolate chips
1 tsp. ground cinnamon
1 tsp. confectioners sugar
3 oz. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/3 c. Hershey's cocoa
1/3 c. milk
8 oz. Cool Whip, thawed
8 or 9-inch baked pastry shell

Directions
Combine cream cheese, sugar and vanilla in bowl of mixer until blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in Cool Whip. Spoon into pie shell. Chill until firm or freeze if desired.
Sharon
Click Here to Print this Recipe


For Jen 2/7 Newsletter) who has a broken stove top that cannot be immediately repaired, and needs ideas on how to cook all her meals without it. Knowing money is probably very tight, I would suggest if at all possible you buy an electric skillet, or maybe a friend or family member has one they will loan you. If you have to buy, check Goodwill stores in your area or similar stores. With an electric skillet you can do so much; browning ground beef for casseroles, cooking eggs, pancakes, potatoes, vegetables, meat, as well as fry food and even bake desserts. You can cook anything in it that you can do on a stovetop, and with the lid on you can bake in it. A crockpot would also give you additional menu choices, as so many great recipes can be made in one. Again, you may be able to borrow from a friend or family member, if you can not afford to buy one.
Robbie IN


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For Momma R who wanted suggestions on using up her leftover cornbread, consider making a cornbread salad. In the following recipe, use your cornbread instead of making the cornbread using the Jiffy mix. Depending on how Beans much you have leftover, you may want to decrease the amount of the salad ingredients, but it may not be necessary. This is a very forgiving recipe and precise measurements are not needed. There are other tasty cornbread salads, some of which do not include beans. Also, you can crumble your leftover cornbread and use as a topping for vegetable or meat casseroles. I have also used it to make meatloaf and meatballs instead of bread or cracker crumbs. a
Robbie IN

Cornbread Salad with Pintos Recipe

Ingredients
1 (16 oz.) package dry cornbread mix
1 (4 oz.) can diced green chiles
2 cans pinto beans, drained- have also used other beans, such as Chile and black
1 (8 oz.) bottle Ranch style salad dressing
1 green/red/or yellow pepper chopped
2 15 oz. cans whole kernel corn, drained
2 tomatoes chopped
3 oz. bacon bits or use real bacon that has been fried and crumbled
8 ozs. shredded Cheddar cheese or Mexican blend
3 Cups lettuce
2 green onions, chopped

Directions
Prepare cornbread mix according to package directions adding green chiles. Set aside and allow to cool and crumble. Place half of the cornbread in bottom of large bowl. Evenly layer with 1 can beans, 1 cup salad dressing, 1/2 chopped pepper, 1 can corn, 1 chopped tomato, 1/2 bacon bits, 1/2 package cheese, lettuce and 1/2 green onions. Repeat layers in
same order with remaining ingredients beginning with the cornbread. Cover, refrigerate 2 hours and serve chilled.
Makes 6 servings.
Robbie IN
Click Here to Print this Recipe


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 






This may be the recipe for which Sue was searching in the 2/7 newsletter. Judy Buffalo shared it in a 2008newsletter. It is delicious. I think you could make it in a bread pan, but have always seen it as a round loaf. According to a chart I have a #1 can holds 10 - 12 ounces, or 1 1/4 cups. I hope the chart is still accurate. I use small coffee cans, not the plastic ones.
Robbie IN

Boston Brown Bread Recipe

Ingredients
Mix together just until blended:
1/2 Cup each Rye Flour, Whole Wheat Flour and Cornmeal
1 Tsp Baking Soda
1/3 Cup Molasses
1 Cup Buttermilk

Add:
1/2 Cup raisins, figs, dates, dried cranberries or nuts

Directions
Grease 2 - 1# cans. Fill cans equally with batter and cover securely with greased foil. Place in a pan with boiling water half way up cans and cover pan. Steam 1-1/2 hours. Cool and remove foil and take out of cans. Cover well any unused bread after slicing.
Judy/Buffalo
Click Here to Print this Recipe


Nancy,
Received a George Foreman grill for a Christmas gift. It came without a recipe book. I could use your followers help with suggestions for rubs and or recipes to use this grill with.
Thank you, Fay in St Louis


For Mardi Gras: I used to live in Biloxi, MS and jambalaya, gumbo and muffuletta sandwiches were about all we ate during Mardi Gras season.

Harry Connick Jr.’s Jambalaya Recipe

Ingredients
4 T. butter
1 1/2 c. chopped onion
1 c. chopped celery
1 lg. green pepper, chopped
1 lb. skinless, boneless chicken thighs, cut into 1/2 in. chunks
3 T. minced garlic
2 bay leaves
1 t. dried thyme
1 t. Creole seasoning
1/2 t. ground red pepper ( Cayenne)
1/4 c. tomato paste
1 lb. andouille sausage, cut into chunks
2 cans ( 14.5 oz) chicken broth
2 1/2 regular long-grain white rice
1 c. diced cooked ham ( 5 oz)
Sliced green onions ( optional)

Directions
In 6 qt. Dutch oven, melt butter on med-hi. Add onion, celery & green pepper, & cook 6 min. or until softened, stirring. Add chicken, garlic & seasonings; cook 2 min. Stir in tomato paste, then sausage, cook 2 min. longer. Add tomatoes w/their juice, broth, rice & ham; heat to boiling on high. Reduce heat to low; cover & simmer 20 - 30 min. or until liquid is absorbed. Discard bay leaves; garnish w/ green onions if you like.
Serves 8.
Athena in DE
Click Here to Print this Recipe


Dianne in Wisconsin asked why her cookies were spreading and if butter flavored shortening would affect the taste. I started using butter when baking a few years ago for a few family members would objected to shortening. I wouldn’t go back to the butter flavored shortening, I think it has a very artificial taste. If Dianne added just a bit more flour to her cookie dough it wouldn’t spread. I added a tablespoon at a time, writing down how much I added until I found what worked. My recipe calls for 1 cup of shortening and 2 1/4 cups of flour. Now I use 1 cup of butter and 2 1/3 cups of flour. It doesn’t take much flour to make a difference.
Betty in Maine


For Momma R.
My grandpa crumbled up his left-over cornbread, poured milk or buttermilk on it, & ate it sort of like an ice cream soda ! Since that didn't appeal to me, I often have shortcakes instead. Have found that making the cornbread in a 9" skillet instead of a big panful, there's not much left.

Just make your favorite creamed ham, shrimp, chicken, tuna, or hardcooked egg. Heat your cornbread pieces a little bit & pour the creamed stuff over to serve. Quick & easy.
Marilyn in FL


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. 


Nana's Bisquick Brownies Recipe

Ingredients
3/4 cup Bisquick
1 cup sugar
1/3 cup cocoa
4 tbsp. melted butter
2 eggs
1 teaspoon vanilla
1/2 cup chopped nuts is desired

Direction
Mix till dry ingredients are wet. Batter will be stiff. Place in 8x8 buttered pan. Bake at 375 for 15 minutes.
Nana in SE Ohio
Click Here to Print this Recipe


Here's another recipe for Linda, IL who was asking for a recipe for depression cake. This one is called "war cake" and sounds like what she's describing. I got it from a friend that brought it to a party. Delicious!
Rita, Memphis NY

War Cake Recipe

Ingredients
1- 1/2 c raisins
2 Tbl shortening
1 tsp cinnamon
1/2 tsp each cloves and nutmeg
pinch of salt
2 c hot water
nuts and fruit citron ( to your liking )
3 c flour
1 tsp baking soda

Directions
Mix fruit and nuts in large bowl with baking soda and flour; set aside. Combine remaining ingredients in a saucepan and bring to a boil. Cool, then pour over reserved flour mixture; mix well. Pour into greased loaf pans and bake for 1 hr at 350 degrees.
Rita, Memphis NY 
Click Here to Print this Recipe


Jenna's Mardi Gras Cake Recipe

Ingredients
1/2 lb. butter
1 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
1-1/2 tsp. vanilla
4 large eggs
2-1/4 c. sifted flour
2 tsp. baking powder
2 c. mixed candied fruit
1/2 c. chopped pecans
1/2 c. very finely chopped pecans

Directions
Blend butter, cream cheese, sugar and vanilla. Add eggs, one at a time, and beat well after each addition. Sift dry ingredients together and add to batter. Combine 1/4 cup flour with fruit and pecans. Fold into batter. Pour into a Bundt pan which has been greased and sprinkled with 1/2 cup finely chopped pecans. Bake at 350° for 70 minutes.
Bake for 70 minutes.
Jenna
Click Here to Print this Recipe


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Nancy Rogers

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Lisa's Simplified Beignets Recipe

Ingredients
Hungry Jack canned biscuits
powdered sugar
cooking oil

Directions
In a large pot or Fry Daddy cooker, heat enough oil to deep fry biscuits. While oil is heating, slice biscuits in half. Fry biscuits in oil until golden brown. Sprinkle with powdered sugar until covered.
Lisa TX
Click Here to Print this Recipe



Filled Pies Recipe

Ingredients
1 or 2 cans biscuits (10 biscuits to a can)
1/2 c. melted butter
1/4 c. sugar
3 Tbsp. flour
1 can pie filling (apple or whatever you choose. I like lemon the best)

Directions
Press the biscuits into a greased pan with butter. Put buttered side up. Press a small hole in biscuits and fill with pie filling. Mix 3 tablespoons flour and sugar together. Spread on top of biscuits. Bake at 375° for 15 minutes or until brown.
Lisa TX
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Broccoli and Cheese Muffin Tins Recipe

Ingredients
1 can cream of chicken soup
1 large can boneless chicken
1 pkg. frozen broccoli
1 pkg. grated cheese
1 can of ten, Hungry Jack biscuits
1 can of 5 Hungry Jack biscuits, in the green can

Directions
Flatten biscuits and put in muffin pan. Mix all the ingredients except cheese and spoon a big Tbsp. of mixture in each muffin cup. Sprinkle grated cheese on top and bake at 350° for 20 minutes.
Lisa in TX
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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