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January 15, 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 Contents
Dianne's Peach Yogurt Smoothie Recipe | Dianne's Strawberry Yogurt Smoothie Recipe | Dianne's Strawberry Yogurt Pie Recipe | Dianne's Yogurt Torte Recipe | Dianne's Yogurt Pound Cake Recipe | Dianne's Yogurt Vanilla Pudding Recipe | Dianne's Banana Treat Recipe | Dianne's Lemon Sponge Yogurt Cake Recipe | Dianne's Twice Baked Yogurt Potatoes Recipe | Dianne's Yogurt Muffins Recipe | Dianne's Oven Fried Yogurt Chicken Recipe | Dianne's Yogurt Baked Pork Chops Recipe | Dianne's Yogurt Fruit Salad Recipe | Dianne's Pumpkin Yogurt Pudding Recipe | Dianne's Carrot Yogurt Salad Recipe | Dianne's Yogurt Beet Salad Recipe | Low Fat Caesar Chicken Salad Recipe | Lemon Burst Loaves Recipe | Bacon Applesauce Muffins Recipe | Bacon Applesauce Muffins Recipe | Upper Crust Chicken Recipe | Chocolate Cake Recipe

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I wrote Nancy to ask her if she could use some recipes containing yogurt. She said yes and here they are.

Lately I have been looking for creative ways to use yogurt. I love the taste of yogurt and it is on sale at the market. Here are different ways I have tried and are winners.
Dianne

Dianne's Peach Yogurt Smoothie Recipe

Ingredients
2 c. peach juice
1 c. vanilla frozen yogurt
1/2 banana
1 c. peach yogurt
1-1/2 c. peach slices

Directions
Place into smoothie maker in order listed. Blend on low 1 minute and high until smooth.
Dianne
Click Here to Print this Recipe


Dianne's Strawberry Yogurt Smoothie Recipe

Ingredients
1/2 lb. strawberries
1 1/4 c. milk
1 1/2 c. natural yogurt (strawberry flavor)
2 scoops vanilla ice cream or frozen yogurt

Directions
Reserve 4 strawberries for garnish. Use a hand blender or food processor to blend milk, yogurt, strawberries and ice cream until smooth. Pour into 4 medium size glasses.
Decorate with remaining 4 strawberries.
Dianne
Click Here to Print this Recipe   


Dianne's Strawberry Yogurt Pie Recipe

Ingredients
32 oz. yogurt (raspberry, strawberry or cherry)
1 can pie filling (same flavor as yogurt)
8 oz. Cool Whip

Directions
Mix all together. Refrigerate and serve.
Dianne
Click Here to Print this Recipe


Dianne's Yogurt Torte Recipe

Ingredients
1 c. (6 to 8 oz.) yogurt (choice of flavor)
2 c. sugar (measured in yogurt cup)
3 c. flour (measured in yogurt cup)
1/2 c. olive oil
2 whole eggs
3 tsp. baking powder

Directions
Bake in loaf pan at 350° for about 50 minutes. Can add grated lemon rind if use lemon or vanilla. If you double the recipe, bake in a tube pan at 350° for 30 minutes or until done.
Dianne
Click Here to Print this Recipe


Betty Crocker Free Samples Just for You 






Dianne's Yogurt Pound Cake Recipe

Ingredients
1 c. butter, softened
1-1/2 c. sugar
3 eggs
2 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. grated orange rind
1 tsp. vanilla extract
1 (8 oz.) carton peach yogurt (any flavor yogurt may be used)

Directions
Cream butter. Add sugar, beating well. Add eggs, one at a time, and beat after each addition. Combine flour, baking soda and salt. Add to creamed mixture, mixing until just blended. Add orange rind, vanilla and yogurt. Mix well. Pour batter into a well-greased and floured 10-inch Bundt pan. Bake at 350° for 1 hour or until cake tests done. Cool 15 minutes and remove from pan. Cool on wire rack.
Dianne
Click Here to Print this Recipe


Dianne's Yogurt Vanilla Pudding Recipe

Ingredients
1 c. skim milk
1 c. fat-free plain yogurt
1 c. fat-free sugar-free instant vanilla pudding
1/2 tsp. vanilla extract
1 c. fat-free sugar-free vanilla yogurt

Directions
In a mixing bowl, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dish. Chill.
Yields 6 servings.
Dianne
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Dianne's Blueberry Yogurt Pound Cake Recipe

Ingredients
2/3 c. sugar
1/2 c. margarine
3 egg whites
2 tsp. vanilla
1 tsp. lemon
2 1/2 c. flour
3/4 tsp. baking soda
1 (8 oz.) plain yogurt or lemon yogurt
1 c. blueberries
1/2 c. nuts (optional)
lemon peel (optional)

Directions
Cream sugar, margarine and egg whites; beat 4 minutes at medium speed. Add vanilla and lemon; stir. Combine flour and baking soda; add to mixture alternately with yogurt. Add berries gently. Bake at 350° for 1 hour in greased 8-inch or 9-inch loaf pan.
Dianne
Click Here to Print this Recipe


Dianne's Lemon Sponge Yogurt Cake Recipe

Ingredients
1 angel food cake (bought or homemade)
1 can lemon pie filling
1 (8 oz.) carton lemon yogurt
1 medium carton Cool Whip

Directions
Slice angel food cake with knife into thin slices. Mix lemon pie filling and lemon yogurt together. Layer slices of cake and mixture. Cover with Cool Whip and refrigerate.
Dianne
Click Here to Print this Recipe


Dianne's Twice Baked Yogurt Potatoes Recipe

Ingredients
2 baked potatoes
1/4 c. plain yogurt
2 tsp. margarine
1 tsp. chives
salt and pepper

Directions
Cut potatoes in half. Scoop pulp out. Mash pulp until smooth. Add remaining ingredients. Spoon back into shells. Bake at 350° until heated, 20 minutes.
Makes 2 Servings
Dianne
Click Here to Print this Recipe


Dianne's Banana Treat Recipe

Ingredients
1 banana (firm but ripe)
1/4 c. unsweetened shredded coconut
1/4 c. natural plain yogurt
1/4 c. chopped pecans

Directions
Cut banana into thirds. Dip banana in yogurt, then roll in coconut, then roll in pecans. Store in refrigerator.
Serves 1
Dianne
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Dianne's Yogurt Muffins Recipe

Ingredients
2 c. Bisquick
1/4 c. sugar
1/2 tsp. baking soda
1 (8 oz.) carton fruit yogurt

Directions
Stir with fork until mixes well. Add 1/2 cube melted margarine. Stir until just moistened with fruit yogurt. Use cupcake papers in muffin pan. Fill 2/3 full and bake at 400° for 12 minutes.
Makes 12 muffins.
Dianne
Click Here to Print this Recipe


Ground Beef Recipes


Dianne's Oven Fried Yogurt Chicken Recipe

Ingredients
4 boneless chicken breasts, skinned
4 Tbsp. nonfat yogurt
1/2 c. bread crumbs
1/4 tsp. celery salt
1/2 tsp. paprika
1/2 tsp. lemon pepper

Directions
Preheat oven to 375°. Mix bread crumbs with seasonings. Coat each chicken piece with 1 tablespoon yogurt. Press 2 tablespoons coating mixture into each chicken piece. Bake for 30 minutes. Test for doneness.
Makes 4 Servings
Dianne
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Dianne's Yogurt Baked Pork Chops Recipe

Ingredients
4 boneless, thick and lean chops
4 tablespoons plain yogurt
1/2 cup Italian bread crumbs

Directions
Spread yogurt on both sides of chops to make crumbs stick. Place in a casserole dish and cook in oven at 350° for 1 hour.
Dianne
Click Here to Print this Recipe


Dianne's Pumpkin Yogurt Pudding Recipe

Ingredients
1/2 c. canned pumpkin
1 c. low-fat vanilla yogurt
1/4 tsp. ground cinnamon

Directions
Mix ingredients. Garnish with sprinkle of cinnamon and cinnamon sticks.
Makes 2 servings
Dianne
Click Here to Print this Recipe


Dianne's Carrot Yogurt Salad Recipe

Ingredients
1 lb. carrots (6 medium)
1/2 c. pineapple chunks, packed in juice
1/2 c. raisins
1/2 c. orange juice
1/4 c. plain low-fat yogurt

Directions
Peel carrots and grate. Combine with drained pineapple, raisins, orange juice and yogurt.
Serves 6.
Dianne
Click Here to Print this Recipe


Dianne's Yogurt Fruit Salad Recipe

Ingredients
3 bananas, sliced
1 (11 oz.) can mandarin oranges, drained
1 c. seedless grapes
2 Tbsp. lemon juice
1/2 c. vanilla flavor yogurt
brown sugar

Directions
Toss fruit with lemon juice. Add yogurt and toss lightly. Spoon into serving dishes and sprinkle each serving with brown sugar.
Makes 4 servings.
Dianne
Click Here to Print this Recipe


Dianne's Yogurt Beet Salad Recipe

Ingredients
1 (16 oz.) can beets
1 1/2 Tbsp. olive oil
1 Tbsp. lemon juice
1 1/4 c. yogurt
1 clove garlic, pressed
1/4 tsp. salt
1/8 tsp. pepper
lettuce
1 Tbsp. finely chopped fresh parsley

Directions
Drain beets; dice and set aside. In bowl, beat olive oil and lemon juice with whisk. Add yogurt, garlic, salt and pepper; beat thoroughly. Fold in beets. Line serving dish with lettuce. Spoon beet mixture into bowl; scatter parsley over beets.
Dianne
Click Here to Print this Recipe


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. 


Bill in Albuquerque
Thanks to much for the assistance. I knew someone from the southwest would come across. By the way, I grew up in Alb. during WW2, started school there, and can spell Alb. backwards as I have taught my own kids and Gkids. It is our password in emergency.
Headed for my local Mexican grocery tomorrow.
AzGranny


I think this one has the wrong name. There are no pork chops in this recipe. Then next one under it has almost the same name and does have pork chops in hte recipe.

Sharon's Potato Pork Chop Recipe

Ingredients
2 lb. ground beef
8 potatoes, sliced thin
1 onion, chopped
1 bell pepper, chopped
1 (20 oz.) can pork and beans
2 cans tomato soup

Directions
Put potatoes in bottom of casserole bowl. Layer the peppers and onion, then meat over potatoes. Next layer the pork and beans and finish with the tomato soup.
Cook 1 hour at 350°.
Makes 6-8 servings
Sharon

Comment
I think so. It will be re-titled Potato and Ground Beef Casserole. Thank you for pointing it out to me so changes can be made.
Nancy


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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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Nancy Rogers

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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.
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Here is another favorite salad. For extra crunch and color, I often add water chestnuts, chopped carrots, sliced red pepper, sliced radishes. or other fresh vegetables that I have.
Robbie IN

Low Fat Caesar Chicken Salad Recipe

Ingredients
1 large head of romaine lettuce, torn
2 cups chopped, cooked, skinless chicken breast
1 cup fat-free or low fat croutons
1/4 cup freshly grated parmesan cheese

Dressing
1/3 cup plain non-fat yogurt, drained (or fat-free mayonnaise)
2 tbsp fresh lemon juice
1 tsp olive oil
1 tsp white wine vinegar
1 tsp Dijon mustard
1 tsp anchovy paste (optional)
1 tsp Worcestershire sauce
1 garlic clove, crushed

Directions
Arrange torn Romaine lettuce in a big serving bowl. Top with chicken, croutons and sprinkle with cheese. Whisk dressing ingredients together and drizzle over salad. Gently toss until combined. Add freshly ground black pepper to taste.
Serves 4
Robbie IN
Click Here to Print this Recipe
 

I can find a lot of recipes for Jello salads with fruit but can't find a lot that have vegetables in them.  Can any of you NancyLanders help me with recipes for Jello salads with veggies?
Thanks, Carolyn


This great recipe is from Dennis at The Prepared Pantry, You can use regular loaf pans instead of mini ones, just increase the baking time. Using butter instead of margarine gives the bread a much richer taste in my opinion.
Robbie IN

Lemon Burst Loaves Recipe

Ingredients
1-3/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 large egg
1/3 cup butter, melted
1 to 2 tablespoons grated lemon peel
1 tablespoon lemon juice

For the glaze
2 tablespoons lemon juice
2/3 cup powdered sugar

Directions
Preheat the oven to 350 degrees. Grease and flour your mini-loaf pans. (We used a set of four linking loaf pans.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In another bowl, beat the sour cream, egg, butter, lemon peel, and lemon juice until smooth.

Make a well in the dry ingredients and add the wet ingredients. Stir just until moistened.

Fill the prepared pans two-thirds full. Bake at 350 degrees for 25 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing the loaves from the pans to a wire rack to cool.

For the glaze, stir the lemon juice and powered sugar together. Add more lemon juice or powdered sugar if necessary to reach a drizzling consistency. Pour over the tops. Brush drippings back over the top to cover.

Baker’s note: If you would like a more intense lemon flavor, poke 3/16-inch diameter holes every 3/4 inches in the top of the loaves. The holes should reach 2/3 of the way through the loaf. Then add the glaze, allowing the glaze to seep down into the bread.
Dennis, Prepared Pantry
http://www.preparedpantry.com
Click Here to Print this Recipe


Good day to Nancy and all 'Landers!

I hope everyone's keeping warm and dry. And no falling on ice. I already did that.

I have a question that I just know someone here will have an answer. It's my turn, in a few weeks, to bring a treat for a weekly meeting. I have a recipe that I use for a banana bread, but I'd found that snack cakes go over better. Can I just use the quick bread recipe in a cake pan, being careful with the timing? I'd think the batter for a 9x5 loaf would go in a 9x9 or 8x8 pan just fine. Has anyone done this and how well does it work?
Thanks for any input, Anne in Mississauga


I was surprised how good these muffins were. My hubby told me I could make them anytime again soon!

Bacon Applesauce Muffins Recipe

Ingredients
1-3/4 cups flour
1 tbsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 cup sugar
1/4 cup cooking oil
1/2 cup milk
1/2 cup applesauce
1 egg
1/4 lb. sliced bacon, cooked crisp, drained and finely crumbled

Directions
In medium bowl, mix dry ingredients together. In small bowl, combine oil, milk, applesauce, egg and bacon and mix well. Add to dry ingredients and mix just until dry ingredients are moist. Spoon batter into 12 well greased muffin cups. Bake at 400 for 20 minutes, or until nicely browned and toothpick inserted in one, comes out clean. Remove and enjoy!
Judy (in Alaska)
Click Here to Print this Recipe


This is absolutely one of the BEST chicken dishes I've ever eaten. It is always a hit at luncheons and potluck meals. I like that you can prepare it ahead and refrigerate until time to bake it.

Upper Crust Chicken Recipe

Ingredients
10 slices white bread (day old bread)
2 cups chopped cooked chicken
1 cup thinly sliced celery
2 cups shredded Sharp Cheddar Cheese, divided
1 cup mayonnaise
2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. poultry seasoning
1-1/2 cups milk

Directions
Trim crust from bread, reserving crusts. Cut bread slices diagonally into quarters. Cut reserved crust into cubes. Combine bread cubes, chicken, celery and 1-3/4 cups cheese; mix well. spoon into a 11 x 7 baking dish. Arrange bread quarters over mixture in rows overlapping some. Mix well the mayonnaise, egg and seasonings; gradually add milk, mixing until blended. Pour over bread. Sprinkle with remaining cheese.
Cover and refrigerate several hours, or overnight. Bake, uncovered, at 375 for 30 minutes. Garnish with celery leaves, if desired.
8 servings.
Judy (in Alaska)
Click Here to Print this Recipe 


My family enjoys cakes.  I prefer sheet cakes.  Would all you great bakers out there share some of your favorite tried and tested sheet cakes recipes with me.  My family will appreciate your contributions.
Jane


This is a different variation of the popular mayonnaise cake, and is so moist and delightful. It makes a small cake, just right for only a few people to enjoy...you will probably be wishing you made TWO of them! I like the fact it can be mixed right in the pan it's baked in.

Chocolate Munchin' Cake Recipe

Ingredients
1-1/2 cup flour
3/4 cup sugar
1 tsp. baking soda
2/3 cup strong cold coffee
1/2 cup mayonnaise
1/3 cup chocolate flavored syrup (like Hershey's)
1 tbsp. cider vinegar
1 tsp. vanilla
1/4 tsp. salt
Powdered sugar

Directions
In a 8 x 8 inch square baking pan, combine first 3 ingredients. Add next 6 ingredients. Stir with fork, and be sure and scrape corners and sides of pan until mixture is uniform. Bake at 350 for 35 to 40 minutes, or until top springs
back when lightly touched. Cool on wire rack. Place paper doily on top, and sift powdered sugar over; remove doily carefully. You'll have a pretty lacy top. We like a spoonful of whipped cream on the top.
Judy (in Alaska)
Click Here to Print this Recipe


8 Layer Oreo Icebox Pie Recipe

Ingredients
1 box Mint Oreo Cookies
1 box regular Oreo Cookies
1 Oreo pie crust
1 8-ounce block cream cheese, softened
1 cup confectioners’ sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
4 ounces semisweet chocolate or chocolate chips
4 ounces white chocolate or chocolate chips
Whipped cream and chocolate sauce for serving

Directions
In a large bowl beat the cream cheese, confectioners’ sugar, condensed milk, and vanilla extract until light and voluminous. Set aside.

Arrange a layer of Mint Oreo cookies in the base of the Oreo cookie pie crust. Cover it with half of the cream cheese mixture just until you can see the cookies.

Melt the semisweet chocolate in the microwave and stir until smooth. Spread the melted chocolate in an even layer over the top of the cream cheese mixture. Arrange a layer of regular Oreo cookies on top of the melted chocolate. Cover them with the remaining half of the cream cheese mixture.

Place 5 Mint Oreo cookies and 5 regular Oreo cookies in a freezer bag and lightly crush them with a rolling pin. Scatter the top over the cream cheese mixture.

In the microwave melt the white chocolate and stir until smooth. Drizzle over the top of the crushed Oreos. Freeze the pie for 4 hours, or until solid. Serve with whipped cream and chocolate sauce!
(From Holiday Express (Jackie Austin))
Anna in Sweden
Click Here to Print this Recipe


Korean Style Corn Pancakes Recipe
From Homemakers Magazine

Ingredients
1-1/2 c all purpose flour
2 T cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 c ice water
2 eggs
2-1/2 c fresh or thawed corn kernels
6 green onions, halved lengthwise and cut in 2" lengths
4 hot red peppers, thinly sliced
3 T peanut or vegetable oil

Seasoning Sauce
1/4 c soy sauce
4 t rice vinegar
1 T toasted sesame seeds
2 tsp sesame oil
2 garlic cloves, pressed or minced
1 green onion, minced

Directions
Make seasoning sauce by mixing ingredients. Let flavours blend while making corn cakes.

Whish dry ingredients for corn cakes. Add 2 cups ice water, stirring till smooth. Beat in eggs just until blended. Stir in corn, onions and hot peppers.

Heat 10" frying pan with half the oil over medium heat. Pour in half the batter. Fry, reducing heat if bottom browns too quickly, until top is set and bottom is golden brown (8 min). Flip and continue cooking until bottom is golden brown (5 to 6 min). Slide unto a plate and cut into 6 or 8 wedges.

Repeat with remaining batter.
Serve with seasoning sauce on the side
Anna in Sweden
Click Here to Print this Recipe



                    


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

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