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January 17, 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
Spicy English Muffin Pumpkin Bread Recipe | School Beef Vegetable Soup Recipe | School Beef Vegetable Soup Recipe | Oma's Corn and Sausage Casserole Recipe | Oma's Sausage Vegetables Casserole Recipe | Layered Sausage Salsa Pile Up Recipe | Marilyn's Snowglobe Salad Recipe | Mother and Daddy's Holiday Salad and Dressing Recipe | Jenna's Cucumber Jell-O Salad Recipe | Jenna's Vegetable Jello Salad Recipe | Jenna's Carrot Raisin Jell-O Salad Recipe  | Sue's Apple Jell-O Salad Recipe| Oma's Zucchini Boats with Sausage Recipe | Oma's Zucchini Boats with Beef Recipe | Lisa's Vegetable Casserole Recipe | Lisa's Beef Spaghetti Sauce with Veggies Recipe | Lisa's Ground Beef Tator Tots Casserole Recipe | Karen's Ground Beef with Pork and Beans Dish Recipe | Karen's Fried Apples Recipe

Questions On
Changing the size of baking pans, how do you make corn dogs, and problems with lime deposits on shower door.
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This is for Irene (1/13 newsletter. I know you wanted a recipe for the bread machine, but thought I would share this recipe in case you want to try making it without the machine, I have not tried the recipe, but a friend has and she and her family like it a great deal.
Robbie IN

Spicy English Muffin Pumpkin Bread Recipe

Ingredients
2 cups whole wheat flour
3 cups all-purpose flour
2 packages (4 1/2 teaspoons) active dry yeast
2 teaspoons salt
2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1 tablespoon honey
1/2 tablespoon olive oil
1/3 cup pureed pumpkin
2 cups warm milk, 120-130 degrees
1/2 cup warm water, 120-130 degrees
cornmeal for loaf pans

Directions
Grease or spray two loaf pans with non-stick spray and sprinkle with cornmeal, shuffling the pan around so the cornmeal coats all the sides. Dump the excess.

In the bowl of your electric mixer (fitted with the beater attachment), combine whole wheat flour, yeast, pumpkin pie spice and baking soda. Add in milk, pumpkin, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low and add in remaining flour and salt, mixing until just combined - do not overmix, do not knead. The dough will be sticky. Divide batter equally into two loaf pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled in size, about 45-60 minutes.

After about 30 minutes of the dough rising, preheat oven to 375 degrees. Bake loaves for 35 minutes, or until tops are golden brown. Remove from the oven and immediately remove from pans, setting aside to cool. Can toast slices of the bread and top with some of the spread.

1/2 cup unsalted butter, softened to room temperature
1-1/2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt

Combine all ingredients together in a bowl and stir until well combined. Spread on warm toast. Refrigerate leftover spread.
Robbie IN
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Re: 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

Answer
You can bake any cake recipe in any size pan, you just have to change the baking time. The thinner (or wider ) the pan the less baking time you need. Alternately you could bake it in your bread or loaf pan and after you take it out slice it down the middle and make 2 slices out of one for smaller portions.
Marion in Atlanta


Hi Nancy and all Nancylanders :) Wed evening I was going to make a pot of beef Vegetable Soup. I have a usual way of making it but thought I would look around and see if I saw something different that might interest my family. Man let me tell you guys something there are a ton and a half of recipes for simple old beef vegetable soup. I found one that reminded me of exactly how the two ladies that cooked our school lunches made theirs and I made it for us and it was exactly how I remembered it and ohhh how good did it taste. It got me to thinking that I would love to see different recipes for the simple but awesome tasting beef vegetable soup and was wondering if some of you great cooks would share their families recipe for the soup. Here is the one that I made the other night and which my family declared it to be added to the regular schedule. Hope you like it if you try it.
Donna in KS

School Beef Vegetable Soup Recipe

Ingredients
2 pound lean ground beef (90/10 or better)
1 onion, diced
Salt & pepper to taste, easy on the salt because of the bullion in it
frozen mixed veggies small bag to large depending on your likes
29 oz can petite diced tomatoes, undrained
1 cut up zuchinni (recipe did not call for this but it sounded good and was good)
2 cans water
1 ts minced garlic
1 large potato, peeled and cubed (I did not use as my last two potatoes had eyes growing everywhere lol)
3 ts better than beef bullion (their recipe called for 5 beef bullion cubes, I cut back on that as did not want all that salt and changed it to better than beef bullion
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme

Directions
Brown ground beef with onion, salt and pepper in a Dutch oven or soup pot until beef is cooked through. Drain or rinse with water or don't drain whatever you wish to do.

Add remaining ingredients and simmer over medium-low heat for one hour. Remove from heat and allow soup to rest for 30 minutes before serving.
Served 4-6 depending on appetites.
Donna in KS
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Betty Crocker Free Samples Just for You 






Oma's Corn and Sausage Casserole Recipe

Ingredients
4 eggs, beaten
1 (14 oz.) can creamed corn
1 tsp. salt
1 c. bread crumbs
1 lb. Jimmy Dean pork sausage, cooked and crumbled
1/2 c. cracker crumbs
1/4 tsp. pepper

Directions
Combine all ingredients except cracker crumbs; mix well. Spoon into lightly greased 10 x 6 x 1 3/4-inch baking pan. Sprinkle with cracker crumbs. Bake at 350° for 50 minutes.
Makes 4 Servings
Oma
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Oma's Sausage Vegetables Casserole Recipe

Ingredients
1 c. rice
6 onions, sliced thin
2 c. water
1 can tomatoes
1 can cream-style corn
1 can tomato paste
1 lb. country style sausage, browned and drained

Directions
Boil rice and onions together for 12 to 15 minutes in water. In bottom of casserole, put rice and onions. Add corn for next layer. Mix tomatoes with tomato paste; pour over top. Punch with a fork to distribute evenly. Put sausage (browned and drained) on top. Bake 1 hour at 375°.
Makes 4 Servings
Oma
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My kids would live on Corn Dogs if I would allow it. Does anyone know of a recipe that is quick, easy and tastes like the corn dogs you buy at the fair.
Thank you in advance, Lisa in TX


Layered Sausage Salsa Pile Up Recipe

Ingredients
3 c. salsa
1 lb. Jimmy Dean sausage
8 (6-inch) corn tortillas
1/2 c. sour cream
2 c. grated Cheddar cheese

Directions
Cook sausage, crumbled, thoroughly. Drain. Add salsa. Place 2 tortillas on the bottom of 9 x 13-inch pan. Spread 3/4 cup salsa and sausage on tortillas. Top with 1/2 cup cheese. Put 2 more tortillas and continue layering , finishing with cheese. Bake 25 to 30 minutes at 350°. Let stand 15 minutes and cut into squares. Can garnish with dollop of sour cream.
Makes 4-6 Servings
Oma
Click Here to Print this Recipe


Ground Beef Recipes


For Carolyn. Both these have apples as well as veggies, but sending them in case they fit what you want. The first is my husband's favorite, the second a family favorite for many many years.

Marilyn's Snowglobe Salad Recipe

Ingredients
1 (3 oz. pkg.) lime or lemon Jell-O
1 large unpeeled tart apple, diced
Dash EACH salt & sugar
2 medium ribs celery, minced
Juice of 1 large lemon
1 c. peeled, seeded, diced cucumber
1 c. water
1/4 c. minced purple onion
8 oz. cream cheese, softened
1 heaping c. broken pecans

Directions
Bring juice, water, salt, & sugar to a boil; stir in Jell-O till dissolved, then beat in cream cheese with a whisk; leave some undissolved flakes to make the "snow". Chill; while it cools, prepare fruit & vegetables. Fold them, with the nuts, into the cooled Jell-O. Pour into a 9" x 9" pan, cover & congeal. Serves
8 to 16; easy to double. Not too sweet, & Walt really likes it.
Click Here to Print this Recipe


Mother and Daddy's Holiday Salad and Dressing Recipe

Salad**:
2 (3 oz.) pkgs. Jell-O; lime for Thanksgiving & Easter, red raspberry, or orange-cranberry for Christmas
1 tsp. sugar
1/2 tsp. lemon juice
1/2 c. grated cabbage
3/4 c. grated carrots
2 c. sweet apples, diced (they peeled them, we don't)

Make Jell-O as package directs, adding sugar & juice. Chill. Prepare fruit & veggies & stir in; chill till
served. Can be prepared as individual glasses; serves more made in an 8" x 12" dish. Serve on lettuce, piled with plenty of delicious

Dressing
3 3 oz. pkgs. cream cheese, softened at room temperature & broken into chunks
1 pt. heavy whipping cream (16 oz.)
3 rounded tsp. sugar
3 T. Hellman's Mayonnaise (just use a generous serving T. instead of a measuring one)

With electric mixer*, beat whipping cream till thick enough to hold shape; beat in sugar, mayo, & cream
cheese. Beat till smooth & fluffy; keep chilled.

6 large or 12 small servings. Decadent and worth it!!!!. This is also a delicious topping for pumpkin pie.
*NOTE: Chill bowl & beaters in the freezer, & cream will whip faster. Marilyn in FL
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. 


Jenna's Cucumber Jell-O Salad Recipe

Ingredients
1 pkg. lime Jell-O
1 c. boiling water
1/2 cucumber thinly sliced
1/2 cucumber grated
1/4 tsp. salt
2 tsp. vinegar
1 tsp. onion, chopped finely
1/2 c. mayonnaise

Directions
Dissolve Jell-O in boiling water. Chill until slightly thickened. Meanwhile overlap thin cucumber slices in the bottom of 8 inch square pan. Stir remaining ingredients into chilled gelatin. Set gelatin bowl firmly into ice and whip with beater until light and fluffy. Pile whipped gelatin on top of cucumbers. Chill until firm. Serve squares on a bed of lettuce with slices of tomato.
Jenna
Click Here to Print this Recipe


Jenna's Vegetable Jello Salad Recipe

Ingredients
2/3 c. crushed pineapple, drained (save juice)
1/2 tsp. minced onion
4 Tbsp. diced green pepper
1 (3 oz.) pkg. lime Jell-O
1 c. diced cucumbers
3/4 c. mayonnaise

Directions
Add water to juice to make 3/4 cup. Heat juice and add jello. When almost set, add remaining ingredients, except mayonnaise. Fold mayonnaise in last. Refrigerate. Serve on lettuce leaf.
Jenna
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Jenna's Carrot Raisin Jell-O Salad Recipe

Ingredients
1-1/2 c. grated carrots
1/2 c. raisins
3 oz. lemon Jell-O
1 1/2 c. chopped celery
1 (8 oz.) can crushed pineapple
chopped nuts
3 oz. lime Jell-O

Grate peeled carrots to make 1 1/2 cups. Chop celery to make 1 1/2 cups; add drained pineapple, raisins and some nuts. Add to lemon and lime Jell-O made as usual. Only add drained pineapple juice to cold water. Set Jell-O until slightly firm, then add rest of ingredients.
Jenna
Click Here to Print this Recipe


I would like some recipes using acorn squash. My family loves anything that has acorn squash in it. Would like to know how to fry potatoes. My neighbor has the best fried potatoes with onions. They always smell so good and taste even better. Can anyone out there in NancyLand help me with a tried and tested recipes?
Jenna


Sue's Apple Jell-O Salad Recipe

Ingredients
1 (3 oz.) pkg. raspberry Jell-O
1 (3 oz.) pkg. strawberry Jell-O
2 c. boiling water
1 3/4 c. cold water
1 (20 oz.) can crushed pineapple
2 apples, diced fine
1 c. pecans

Directions
Bring 2 cups water to boil. Pour over Jell-O and stir until dissolved. Add cold water and pineapple, including juice. Add apples and nuts. Chill overnight.
Makes 5-6 Servings
Sue
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Oma's Zucchini Boats with Sausage Recipe

Ingredients
4 medium zucchini (approximately 2 lb.)
1/4 lb. pork sausage
1/4 c. chopped onion
1/2 c. grated Cheddar cheese
1/2 c. fine cracker crumbs
1 large slightly beaten egg
1/4 tsp. salt
dash of pepper

Directions
Cook whole zucchini in boiling salt water until barely tender (7 to 10 minutes). Cut zucchini in half lengthwise and scoop squash from shells and put in medium bowl; mash. Cook sausage and onion; drain off fat. Stir in mashed zucchini and remaining ingredients; reserve a little of the cheese to sprinkle on top. Spoon mixture back into zucchini shells and sprinkle with reserved cheese. Place in shallow baking dish and bake at 350° for 30 minutes.
Serves 8.
Oma
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Oma's Zucchini Boats with Beef Recipe

Ingredients
4 medium zucchini
1 lb. ground beef
1 small onion, chopped
1 clove garlic, minced
1 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. Parmesan cheese
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. Mozzarella cheese, grated

Directions
Heat oven to 375°. Cut off stem end of zucchini. Cut each in half lengthwise and scoop out pulp and seeds (reserve pulp), leaving 1/4 inch shell. Brown ground beef, onion, garlic and oregano. Drain fat. Add chopped zucchini pulp, Parmesan cheese, 1/4 of soup, salt and pepper. Arrange zucchini shells in 9 X 13 pan. Spoon mixture into shells. Spoon remaining soup over top. Sprinkle with additional Parmesan cheese. Bake, covered with foil, at 375° for 30 minutes or until zucchini is tender. Sprinkle grated Mozzarella cheese over boats. Return to oven for 5 minutes.
Serves 6 to 8.
Oma
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Over the past two years I have attempted (and failed) to make good pinto beans. Keep thinking it should be too hard but mine never turn out very good. Can someone help me with tips and tricks to make pinto beans.
Thanks, Brandy


Lisa's Vegetable Casserole Recipe

Ingredients
1/4 lb. butter
1 potato, sliced thin
1 carrot, sliced thin
1 zucchini, sliced thin
1 yellow squash, sliced thin
1/2 onion
1 (10 oz.) pkg. frozen peas
1 large tomato, sliced thin
1/4 lb. Cheddar cheese, grated
4 strips bacon

Directions
Butter the bottom and sides of a 2-quart soufflé dish. Wash each vegetable and slice very thin. Place a layer of sliced potatoes on the bottom of the dish and dot with butter. Repeat the process with the other vegetables in order; dot with butter in between each layer. Top with Cheddar cheese and bacon strips. Bake 1 hour at 325°.
Serves 6 to 8.
Lisa in TX
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Lisa's Beef Spaghetti Sauce with Veggies Recipe
Ingredients
2 Tbsp. olive oil
3 zucchini squash
3 summer squash
1 stalk celery
1 carrot
1 onion
1/2 green pepper
1 lb. ground beef
1 can stewed tomatoes
1 can tomato sauce
1/2 tsp. Italian seasoning
1 garlic clove
dash of salt and pepper

Directions
Sauté vegetables and garlic in oil. Add meat and brown, then add stewed tomatoes and tomato sauce. Season to taste with Italian seasoning and salt and pepper.
Makes 4 Servings
Lisa in TX
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On my shower door I have 15 to 20 years of lime deposits. What can remove those deposits and how it is done.
Thank you, Linda



Lisa's Ground Beef Tator Tots Casserole Recipe

Ingredients
1 lb. ground beef
1 small onion
1 can green beans
1 small package frozen Tater Tots
1 can cream of chicken soup
1 c. milk

Directions
Brown ground beef and chop onion; season to taste. Place in casserole dish. On top of this, lay green beans (drained), then cover with Tater Tots. Mix cream of chicken soup with milk. Pour over all ingredients. Bake at 350° for approximately 1 hour.
Makes 4 servings
Lisa in TX
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Karen's Ground Beef with Pork and Beans Dish Recipe

Ingredients
2 lb. ground beef, browned and drained
1 large can or 2 small cans pork and beans
1 Tbsp. Worcestershire sauce
1 tsp. onion salt
1/2 c. ketchup
1/2 c. brown sugar

Directions
Brown ground beef meat; drain. Combine all the ingredients with meat; simmer for 10 minutes.
Makes 6-8 servings
Karen
Click Here to Print this Recipe



Karen's Fried Apples Recipe

Ingredients
3 large Delicious apples
4 Tbsp. butter
1 Tbsp. sugar
1 tsp. cinnamon

Directions
Core apples, leaving skin on. Cut into rings. In large skillet, melt the butter. Add the apple slices and cook for about 3 minutes per side or until slightly browned. (Cook in batches.) Combine the sugar and cinnamon; sprinkle over cooked apples.
Serves 4.
Karen
Click Here to Print this Recipe



                    


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

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