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February 11, 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


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I can no longer find my favorite Cup of Soup mixes in nearby stores. I am looking for Lipton tomato or Cream type of Cup of Soup mixes as I do not care for the noodle versions. I wonder if the tomato was discontinued? Also, wasn't there a mushroom and a split pea soup version? Any sources, either via internet shopping or some locations in Buffalo or Rochester NY that carry these products would be appreciated. I am missing my afternoon pick-me-up on these very cold days.
I am also interested in locating recipes for homemade versions of these dry cup of soup mixes. I have dehydrators, food processors and a vitamix ready waiting for your recipes.
JCM in WNY


For Jen with the broken stove.
I survived several months cooking on a 2 burner electric hot plate and with an electric skillet. Crockpots weren't the thing then. The hot plate works just like a stove burner.
Good luck.
Anita in Camarillo


These are so easy to prepare when having unexpected company, are quick to fix for a brunch, or when craving a satisfying snack. We think they are yummy!

Cinnamon Twists Recipe

1 pkg. (10 biscuits) buttermilk refrigerated biscuits
Butter, softened
1/4 cup granulated sugar
1 tsp. cinnamon

Flatten each biscuit into a 4 inch round. Spread each with about 1/2 tsp. butter. Combine sugar and cinnamon in small bowl and sprinkle each buttered round with the mixture. Cut each round in half. Place one half on top of the other and twist together. Press ends onto lightly greased baking sheets and secure. Bake for 8 to 10 minutes at 400. Remove at once and cool slightly. Drizzle vanilla glaze over each.
Makes 10.

Vanilla Glaze:
1 cup powdered sugar
3/4 tsp. vanilla
Milk - enough to make thin glaze (about 6 tsp.)

Combine glaze ingredients in small bowl and beat until smooth.
Judy (in Alaska)
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Buttermilk Pancake Mix and Recipe

5 c. flour
2 tsp. salt
8 tsp. baking powder
2 tsp. soda
1/2 c. sugar

Sift 4 or 5 times.

Pancake
1-1/4 c. flour mixture
1 egg
1 c. buttermilk
2 Tbsp. oil

Combine pancake ingredients. Cook on hot griddle.
Lisa TX
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Blueberry Pancake Syrup Recipe

Ingredients
4 c. blueberries
1 c. honey
1/4 c. water
juice of 1 lemon

Directions
In a saucepan, combine blueberries, honey and enough water to just cover the berries. Bring to a boil and boil 5 minutes. In a separate bowl, mix flour with the 1 cup water until smooth. Stir mixture into hot berries; cook until slightly thickened. Stir in lemon juice. Serve either hot or cold. Also makes good ice cream topping.
Lisa TX
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Maple Syrup Recipe

Ingredients
2 c. water
1 c. granulated sugar
2 c. dark corn syrup
1/4 tsp. salt
1 tsp. maple flavoring

Directions
Combine first 4 ingredients in a saucepan over medium heat. Stir occasionally until the mixture comes to a full boil. Let boil for 7 minutes. Turn the heat off and let the syrup cool for 15 minutes. Add the maple flavoring and stir. When completely cool, transfer the syrup to a covered plastic or glass container. Makes 1 quart.
Lisa TX
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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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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. 


Alexia wanted seafood casseroles in the 2/8 newsletter. Here are two for her to consider. Danielle may also want to try them. Congratulations on your wedding and make learning to cook a fun project with your husband and/or friends and family members.
Robbie IN

Cheese Ravioli with Crab and Garlic Recipe

Ingredients

Sauce
4 oz. cheese ravioli
6 cloves garlic, chopped
2 tbsp. olive oil
4 tbsp. butter, divided
3 tbsp. flour
2 c. milk
salt and pepper to taste
1 lb. crab (imitation is fine)
1 c. freshly grated Parmesan cheese

Directions
In a small skillet, saute garlic in oil over medium heat until pale gold, about 1-2 minutes. Set aside. Cook ravioli, al dente; drain. Set aside.

In medium saucepan, melt 3 tablespoons butter over low heat. Stir in flour, then gradually add milk. Cook and stir over low heat until smooth and thick. Add salt, pepper and sauteed garlic mixture (with oil).

In a small pan heat the remaining tablespoons of butter. Add the crab and toss over medium heat until hot. Remove.

Place ravioli on platter. Top with hot crab mixture, then sauce. Toss lightly. Sprinkle with Parmesan cheese. Approximately 6 servings.
Robbie IN
Click Here to Print this Recipe


Katie Anderson’s Seafood Paella Recipe

This is an authentic paella recipe that Katie learned to make in Spain. She recorded the recipe in her journal, handwritten with lots of notes in the margin.
After ten years, she still cooks from her journal.

The paella can be made in a rounded paella pan or in a large skillet.

Ingredients
2 tablespoons olive oil
1 large tomato, peeled and diced
4 cloves garlic, each pierced several times with a fork
1/2 large, sweet onion, diced
2 medium green peppers like aneheim, diced
1 red bell pepper, diced
1 large carrot, peeled and diced
3/4 cup green peas
1/8 teaspoon saffron (use turmeric if saffron is not available)
5 or 6 bay leaves, crumbled
2 teaspoon salt
1 pound seafood of your choice (shrimp, mussels, clams)
1 14 ounce can chicken broth
1 cup water (more if necessary)
1-1/2 cups rice

Directions
Pour the olive oil into a rounded pan. Heat until hot. Add the garlic, vegetables, saffron, bay leaves, and salt. Add the seafood, chicken broth, water, and rice.

Bring to a boil. Cover with a lid and reduce the heat to low. Cook until the rice is cooked, about 20 minutes, stirring occasionally so that it does not stick.

Let sit for a few minutes before serving. Pick out the bay leaves and garlic cloves before serving.
Dennis The Prepared Pantry
Robbie IN
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Hi Nancy, I have a question regarding the Feb.10th newsletter. A recipe was submitted by Sharon for Sharon’s Chocolate Crescent Roll Desert, however, there is nothing listed in the recipe to use the Crescent Rolls listed in the ingredients?? Am I missing something??



Oma's Banana Nut Cake Recipe

Ingredients
2-1/3 c. all-purpose flour
1-2/3 c. sugar
1-1/4 c. mashed bananas
2/3 c. shortening
3 eggs
1-1/4 tsp. baking soda
1 tsp. salt
2/3 c. finely chopped nuts
2/3 c. buttermilk
1-1/4 tsp. baking powder

Vanilla Butter Frosting
3 c. powdered sugar
1 1/2 tsp. vanilla
1/3 c. butter
2 Tbsp. milk (roughly)

Directions for Cake
Preheat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inches, or two 9-inch or three 8-inch round layer pans. Beat all ingredients in a large mixing bowl at low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes, scraping the bowl occasionally. Pour into pans. Bake until a wooden pick inserted in the center comes out clean (about 45 to 50 minutes for oblong, 35 to 40 minutes for layers). Cool. Frost with Vanilla Butter Frosting, if desired.

Directions for Frosting
Mix the powdered sugar and butter. Stir in the vanilla and milk; beat until frosting is smooth and of spreading consistency.
Oma
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Oma's Zucchini Nut Muffins Recipe

Ingredients
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 eggs (room temperature)
2 c. sugar
1 c. oil
2 c. grated, unpeeled zucchini
1/2 tsp. vanilla
1/2 c. golden raisins
1 c. chopped walnuts

Directions
Sift flour and dry ingredients. Combine sugar and eggs; beat 2 minutes. Gradually add oil, beating 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in nuts and raisins. Fold in dry ingredients just until batter is slightly moistened. Spoon into muffin tins. Bake at 350° for 25 minutes. Let stand 10 minutes to cool and turn out of muffin tins onto rack.
Makes 28 muffins.
Oma
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Pancake Recipes on Nancy's Kitchen

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Excellent change of pace recipe for using hamburger. You will need to plan ahead, as it needs to be chilled overnight. I use to make this often when our four children lived at home. Prepared like this it tastes like round steak.

Florida Steak Recipe

Ingredients
3 lbs. lean ground beef
1 cup quick-cooking oats
1/2 cup milk
Flour
Salt & pepper, to taste
2 cans cream of mushroom soup

Directions
Combine all ingredients except soup and mix well. Smooth into a even layer in a 15 x 10" jelly roll pan patting out thin. Cover and chill overnight. Next day, cut into squares.

Flour each side and brown on both sides, place in a baking dish and pour soup over. Bake, covered at 350 for 1 hour.
Judy (in Alaska)
Click Here to Print this Recipe



This dessert is sinfully delicious and is so easy to prepare. It is not for those that are counting calories!

Chocolate Caramel Cake Delight Recipe

Ingredients
1 chocolate cake mix
1 can sweetened condensed milk
1 jar caramel or butterscotch ice cream topping
1 tub (8 oz.) Cool Whip, thawed
Heath Bits 'O Brickle Toffee Bits

Directions
Prepare and bake cake as directed on the package.in 9 x 13 inch pan. While still warm,
poke holes in top of cake with handle of a wooden spoon. Mix sweetened condensed milk and caramel topping;
pour over the top of the cake. Top with Cool Whip and sprinkle with brickle bits. Chill well before serving and sit
back and hear the Ohhhhh's and Ahhhhh's!
Judy (in Alaska)
Click Here to Print this Recipe



For Fay in St. Louis, here is our favorite Foreman Grill recipe.

Steven's Tenders on the George Foreman Grill

Make the amount you'll need:
Chicken tenders
1 slice of 40% less fat bacon, per tender
2 leaves basil per tender

Lay leaves flat on tender; wrap in one slice bacon in spiral style. Lay out on wax paper; cover & chill if not cooking for awhile. To cook: pre-heat contact grill, closed, for 4 minutes. Open lid, place wrapped meat on bottom grid, close, & cook 5 minutes or till done; if making more than 1 batch, keep first ones warm. Serve with a saucy type salad & whips, rice, or grits. Thanks to Steven Raichlen, we just adapted it to be a little lower in fat & with crisper bacon.
Click Here to Print this Recipe

Easy and good to serve with Mardi Gras meals.
.
Mardi Gras Pull-Aparts Recipe

1 (5-biscuit) can of flaky biscuits from the supermarket
Plain olive oil
3 T. chopped green bell pepper
2 T. chopped purple onion
Shredded mozzarella cheese
Shredded cheddar cheese

One pinch EACH per biscuit: seasoned pepper, garlic powder, salt, dried basil, & dried oregano

Separate biscuits onto parchment paper on a baking sheet, putting one in the center so that they form a loose round, pressing them out gently so they just touch. Brush with oil, sprinkle with the veggies, scatter on a little mozzarella, then a little cheddar; add a pinch of each seasoning to the top of each biscuit. Bake at 400º for 12 - 15 minutes. Easy to use other colors of peppers and other onions when they aren't specifically for a Mardi-Gras dinner. Red bell pepper, sweet onion & just mozzarella or jack cheese for Valentine's Day, for example. This base idea is from a little bake-off booklet from Pillsbury.
Serves 2 - 3, easy to multiply.
Marilyn in FL
Click Here to Print this Recipe



Hi Athena,
I hope al I well with you.
What are muffuletta sandwiches? Do you have a recipe? This was posted in the 2/10 newsletter.

While I am asking for favors, would you happen to have a recipe for beignets?
Thanks so much, Artemis in NYC



Ice Box Pie Recipes
Linda requested icebox pie recipes in the 2/8 newsletter. There seem to be hundreds of versions of icebox pies, as many label any cream pie an icebox pie. In this area they can even be referred to as icebox cakes. The first recipe is from a previous newsletter. I believe the second recipe has also appeared in the newsletter in the past. It is one that our family has made for years. If you want other flavors of icebox pies, or this is not what you really wanted, just resubmit your request. I also have a lemon icebox pie recipe that uses lemonade instead of lemon juice.
Robbie IN

Chocolate Velvet Icebox Cake Using Vanilla Wafers

1/2 lb Baker's sweet chocolate
1-1/4 milk
3 T sugar
1/8 t salt
1 T Knox gelatin
1/4 c cold water
1 t vanilla flavoring
1/2 c heavy cream
26 vanilla wafers

Mix chocolate, milk, sugar, and salt in a double boiler stirring until dissolved. Sprinkle the gelatin over the cold water and let set 5 minutes to dissolve.

Remove the chocolate mix from the stove and stir in the gelatin well beating smooth. Add the vanilla and mix well. Chill the mix thick, but not set. Line the bottom of an 8x8 pan with cookies with sides touching. Stand cookies touching around sides of pan. Pour half the chocolate on top of the cookies. Top with the remaining cookies, then chocolate. Cover well and chill 8-12 hours. Remove and top with whipped cream. Serve and store the remaining covered in the fridge. Great summer day dessert.
Mimi


Lemon Ice Box Pie

Preheat oven to 350 degrees.

For pie shell crush vanilla wafers in bottom of pie pan till it is to between ¼ to ½ inch deep. Then stand vanilla wafers around side of pan with flat side of wafer next to pan. The depth of the crushed wafers can be your choice. (NO, you do not need to add any butter or anything else to this 'crumb' crust. Just the dry wafers.)

1 Can Sweetened Condensed Milk (Eagle Brand is what I use)

3 Medium or Large Egg Yolks (place the whites in a bowl to make the meringue with)

1/2 Cup Sugar

1 Pinch salt (kinda big pinch which probably equates to about 1/8 to 1/4 tsp.)

1/2 Cup *** Fresh squeezed lemon juice

1/2 to 3/4 tsp Vanilla flavoring (depending on how strong your vanilla is)

***If you like a REAL TART lemon taste, add the juice of at least another 1/2 to 1 lemon, depending on size of lemon Of course, if you like it less tart you can reduce the lemon juice to 1/4 to 1/3 cup. My family likes the extra tart taste. Also, OPTIONAL you can add apx 1/4 to 1/2 tsp of lemon zest.

With a large mixing spoon (- reserve the mixer for the meringue) thoroughly mix Condensed milk, sugar, salt and flavoring (till sugar dissolves). Stir in egg yolks till fully blended. Add lemon juice (and zest) and stir till fully mixed. (It may be a little bit thin at this point, but that's OK.) Pour into vanilla wafer crumbed pie pan. (Don't forget to Lick the bowl - YUM). Top with meringue – below

For Meringue:
3 Egg Whites (reserved from above)
3 -6 TBS Sugar ** (**or the additive that you use to make your meringues)

Beat egg whites till frothy, add a pinch of salt and continue beating till slightly firm, add sugar (1 to 2 tablespoons per each egg white – per your personal preference) and continue beating till meringue forms peaks. Spoon on top of pie and spread being sure to seal meringue to edges of wafers.

Bake in 350 degree oven till meringue is brown (light to dark, your preference). Let cool to where you can handle the pie pan then refrigerate till thoroughly chilled. Slice and enjoy.

Tidbit: This recipe was the one that my Aunt Frances used to make and the only time I got to ENJOY this pie was when I went to visit her. My mom did not make this particular pie.
Robbie IN 
Click Here to Print these Ice Box Pie Recipes




                    


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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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