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January 18, 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 (More Recipes for Two)
Dijon Mustard Baked Pork Chops for Two Recipe | Honey Mustard Pork Chops for Two Recipe | Crock Pot Pork Chops over Rice for Two Recipe | Apple Dessert for Two Recipe | Fruit Coleslaw for Two Recipe | Cucumber Salad for Two Recipe | Chicken and Biscuit Dumplings for Two Recipe | Baked Tomatoes for Two Recipe | Seasoned Chicken Strips for Two Recipe | Stew for Two Recipe | Easy Macaroni Salad for Two Recipe | Mediterranean Tortellini Salad with Artichokes | Baked Acorn Squash Recipe | Stuffed Acorn Squash Low Fat Recipe | Double Fudge Cake Recipe

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Dijon Mustard Baked Pork Chops for Two Recipe

Ingredients
1 slice bread
2 Tbsp. butter
salt and pepper
2 (1 in.-thick) pork chops
1 Tbsp. Dijon mustard

Directions
Heat the oven to 350°. Make the bread into crumbs in a blender or food processor. Melt the butter. Combine the bread crumbs, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in the butter. Coat both sides of the pork chops with mustard. Put in a shallow roasting pan. Distribute crumb mixture over chops and pat lightly so it clings. Bake until browned, about 30 minutes.
Makes 2 Servings
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Honey Mustard Pork Chops for Two Recipe

Ingredients
1/4 c. butter
1/8 c. honey
2 pork chops, fat trimmed
seasoned salt
2 potatoes, peeled and sliced
1/8 c. apple juice
1 Tbsp. Dijon-style mustard
1/2 tsp. chopped parsley
2 carrots, sliced

Directions
Preheat oven to 350°. Melt butter. Pour into shallow baking dish. Mix juice, honey and mustard in small bowl. Sprinkle chops with salt. Place in dish. Arrange carrots and potatoes around chops. Pour honey-mustard mixture over all. Bake 35 to 40 minutes or until chops are tender.
Makes 2 Servings
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Crock Pot Pork Chops over Rice for Two Recipe

Ingredients
2 pork chops
1 (8 oz.) can cream of chicken soup
1 c. rice

Directions
In skillet, brown pork chops and season to your taste. Drain well. In small crock-pot, add pork chops and soup. Cook cook 6 hours on low (or until tender.) Serve over rice.
Makes 2 Servings
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Apple Dessert for Two Recipe

Ingredients
2 medium tart apples, peeled and sliced
3 Tbsp. water
3 Tbsp. graham cracker crumbs
3 Tbsp. sugar
1/4 tsp. ground cinnamon
2 Tbsp. butter
whipped topping

Directions
Put apples and water in 1-quart baking dish. In a bowl, combine graham cracker crumbs, sugar and cinnamon. Cut in butter until crumbly. Sprinkle over apples. Bake, uncovered, 25 to 30 minutes. Garnish with whipped cream and cinnamon.
Makes 2 Servings
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Fruit Coleslaw for Two Recipe

Ingredients
1 cup cabbage, shredded
1 medium apple, cored and diced
1 cup crushed pineapple, drained
1/3 cup Miracle Whip Salad Dressing

Directions
Mix ingredients in a small bowl. Cover and refrigerate for several hours.
Makes 2 servings.
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Cucumber Salad for Two Recipe

Ingredients
1 cucumber, peeled and sliced
1/2 teaspoon salt
1/2 tablespoon vinegar
4 teaspoons sugar

Directions
Place sliced cucumbers in small bowl with water and salt for 15-20 minutes. Drain salt water off cucumbers. Add vinegar and sugar and let stand for 15-20 minutes in refrigerator. Drain juice of cucumbers and serve on a bed of lettuce.
Makes 2 servings
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Chicken and Biscuit Dumplings for Two Recipe

Ingredients
1 can (19 oz) Progresso® chicken vegetable soup
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)

Directions
In medium saucepan, heat soup just to boiling over medium-high heat. Meanwhile, place frozen biscuits on microwaveable plate. Microwave on High 15 to 30 seconds or just until biscuits begin to thaw. Cut each biscuit into 6 pieces.

Place biscuit pieces on top of simmering soup. Reduce heat to low; cover and simmer 6 to 7 minutes or until dumplings are fluffy and no longer doughy in center.
Makes 2 Servings
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Betty Crocker Free Samples Just for You 






Baked Tomatoes for Two Recipe

Ingredients
2 large tomatoes, cut into half crosswise
2 tablespoons seasoned bread crumbs
1 tablespoon olive oil
1/2 teaspoon onion salt

Directions
Preheat oven to 375 degrees. Place halved tomatoes (side up) on greased baking dish. Combine oil, onion, salt and seasoned bread crumbs. Sprinkle mixture on top of tomatoes. Bake for about 12 minutes.
Makes 2 Servings
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Seasoned Chicken Strips for Two Recipe

Ingredients
3/4 cup French Fried Onions (in a can)
1/2 pound boneless skinless chicken strips
1 to 2 teaspoon prepared mustard

Directions
Preheat oven to 400 degrees F. In a ziplock bag crush the French Fried Onions with a rolling pin. Coat chicken with mustard and then dip in crushed onions. Place on a lightly greased baking dish. Bake for 15-20 minutes or until done.
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Stew for Two Recipe

Ingredients
1/2 pound beef stew meat
1/4 medium onion, chopped
1 cup V-8 vegetable juice
salt to taste
pepper to taste
4 ounces egg noodles, cooked

Directions
Brown onions and stew meat in a lightly greased skillet. Place pork chops in crock pot. Add V-8 juice and salt and pepper. Cook for 6-8 hours on low. Serve over noodles.
Makes 2 Servings
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Easy Macaroni Salad for Two Recipe

Ingredients
1 cup cooked elbow macaroni, cooled
1 hard-cooked egg, chopped
2 tablespoons chopped onion
3 tablespoons mayonnaise
1 teaspoon vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon mustard Pepper to taste

Directions
Combine all ingredients, stirring lightly. Cover and chill several hours before serving.
Makes 2 servings
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Ground Beef Recipes


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. 


This makes a large bowl of salad and is sooo delicious. I am always excited when there is leftovers, because it makes too much to eat for just us two.
Marion in Atlanta

Mediterranean Tortellini Salad with Artichokes

Ingredients
1 (20 oz.) pkg of refrigerated cheese tortellini
1 can water packed artichokes
1-4 oz. can sliced black olives, drained
1 8 oz. pkg. Feta Cheese, crumbled*
1/2 cups chopped pecans
1 container grape tomatoes
1 bulb garlic
4 tsp. dried basil leaves
2 tsp. dried dill
1/2 cup white wine vinegar
3/4 cup olive oil

Directions
Salad: Cook and drain tortellini as directed on package. Set in fridge to cool. Drain and chop artichokes. Mix tortellini, artichokes, olives, feta cheese, pecans; add tomatoes last

Dressing: Chop 3 cloves garlic and set aside (more or less as desired). In a small bowl combine ¾ cup oil, ½ cup white wine vinegar, 4 tsps. dried dill, and chopped garlic. Mix well with a whisk.

Mix the prepared dressing with the salad. Cover with plastic wrap and place in fridge. Marinate for 3-4 hours. Remove from fridge 30 mins prior to serving so it’s not too cold. Serve with salad or soup and bread.
*Substitute Mozzarella cheese balls to make it more Italian.
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Here are two acorn squash recipes for Jenna (1/17 newsletter.) the second recipe is the one I use most often. We also just like it cooked with a little brown sugar added to it. You can also add butter, but we skip it since we are on a low fat diet.
Robbie IN

Baked Acorn Squash Recipe

Ingredients
2 medium acorn squash (about 1-1/2 lbs. each)
2 cups finely chopped apple
1/4 cup apple juice
1 Tbsp. margarine or butter, melted
1 Tbsp. brown sugar
2 tsp. lemon juice
1/2 tsp. ground cinnamon
32 Wheat Thins Snack Crackers, coarsely crushed
1/3 cup seedless raisins

Directions
Cut squash in half crosswise; remove seeds.

Place, cut-side down, in 13x9-inch baking dish in 1/2-inch water. Bake at 400 degrees for 40 to 45 minutes or until tender. Cool slightly.

Scoop cooked squash out of shells, leaving 1/4-inch thick shell; reserve shells.

Mix squash, apples, apple juice, margarine, brown sugar, lemon juice and cinnamon. Stir in crackers and raisins. Spoon squash mixture into shells.

Return to oven and continue baking at 400 degrees for 10 minutes or until thoroughly heated.
Robbie IN
Click Here to Print this Recipe


Stuffed Acorn Squash Low Fat Recipe

Ingredients
2 acorn squash
1 tsp canola oil
1 medium tart apple, peeled, cored and diced
1/2 small onion, finely chopped
1/2 cup chopped mushrooms
1/2 celery stalk, diced
1/2 tsp dried thyme
1/2 tsp oregano
1/2 tsp dried sage
2 cups cooked rice
1/2 cup dried apricots, chopped- optional
1/4 cup raisins or dried cranberries
1/4 cup apple cider (or juice)

Directions
Pierce acorn squash all over with a knife or a fork and microwave on high for 2 minutes. Remove from microwave oven and let rest for 1 minute. Cut squash in half from top to bottom (rather than crosswise). Scoop out seeds and membranes.

Place squash halves two at a time cut side down in a large microwavable baking dish. Add a 1/4 cup of water, then cover with plastic wrap. Microwave on high for 5 minutes. Repeat with other two halves. Cool and set aside.

Preheat oven to 350 degrees.

In a medium skillet, heat oil on medium heat. Sauté apples, onion, mushrooms, celery for 2-3 minutes. Sprinkle thyme, oregano and sage. Stir in cooked rice, apricots and raisins. Add apple cider, cook until apple cider is almost evaporated.

Place cooled squash on a large nonstick cookie sheet. Spoon stuffing into squash cavities. Bake for 20 minutes.
Serves 4.
Robbie IN
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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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How to Cook Pinto Beans
This is for Brandy who wanted to know how to cook pinto beans. I got this recipe from a friend in New Mexico so has a Mexican flavor. Everyone always like it even if you are not into Mexican foods.

In a slow cooker put dry pinto beans (rinse and sort out any pebbles), 1 chunk (not sliced) smoked pork hock, one onion chopped, 1 teaspoon chili powder for color, one garlic clove, one small dried red chili pepper. Cover these ingredients with water and cook a very long time. The longer they cook the better they get. These are not very spicy but if you prefer you could make them a little spicier. I usually cook over the night and half of the next day. Remove the salt pork and cut off the fat and return the small pieces of pork in the pot. Note if you use the sliced salt pork it is not possible to remove the fat since it all falls apart. These are good alone or can be used in Mexican dishes such as burritos.

I made these for some gals from Mexico and they asked if I was married to a Mexican. Quite a compliment for the recipe.
Janis in Texas
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An addition to this recipe posted Jan 19, 2015
Sorry Nancy and all Landers. I made a mistake in the pinto bean recipe. Actually I use salt pork instead of smoked pork hock. I think the pork hock would give you the same outcome however the salt pork is easier to trim fat and keep the small pieces of meat. Just make sure as I mentioned to use the whole and not the sliced. Pork hock does not come sliced is why it caught my attention to the error I made.
Janis in Texas


Here are two more sheet cake recipes for Jane. Both are from previous newsletters, but are worth repeating for newer readers. The first is from a 9/07newsletter and the second is from 2011.
Robbie IN

Double Fudge Cake Recipe

Ingredients

Cake
2-1/4 cups all purpose flour
1/2-cup unsweetened cocoa
1 1/2-tspn baking soda
1-tspn salt
1/2-cup Crisco shortening, softened
1-cup sugar
2-tspn vanilla
3-egg yolks
1 1/3-cups cold water
3-egg whites
3/4-cup sugar

Frosting
1(5-oz)can evaporated milk
1/2-cup sugar
2-tbspn unsalted butter
1 1/2-cups semisweet chocolate morsels
1-tbspn Karo (corn syrup)

Directions
Grease a 13x9x2-inch baking pan. Sift together flour, cocoa, baking soda, and salt. Set aside. In a large mixing bowl beat shortening with an electric mixer on medium speed bout 30 seconds. Add 1-cup sugar and vanilla; beat until combined. Add egg yolks, one at a time, beating well after each. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium to high speed until soft peaks from (tip will curl over). Gradually add 3/4-cup sugar, about 2-tbspn at a time, beating until stiff
peaks form (tip stand straight). Fold 2-cups of the cocoa batter into the egg white mixture . Gently fold cocoa-egg white mixture back into remaining batter until combined. Pour batter into prepared pan. Bake in a preheated 350° oven 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Fudge Frosting.
Makes 12 servings.

Fudge Frosting Directions
In a medium saucepan combine one 5-oz can evaporated milk, 1/2-cup sugar, and 2-tbspn unsalted butter. Cook and stir over medium heat until mixture is boiling; boil 5 minutes, stirring occasionally. Remove from heat, add 1 1/2-cups semisweet chocolate morsels, stirring until melted. Add 1 tablespoon Karo and stir until combined. Use immediately.
Susana in Louisiana
Click Here to Print this Recipe


Good morning Nancy and all Landers,
Wonderful looking newsletter today. I agree with RE in Chatsworth, IL about the yellow potatoes. This last summer I had gotten a 50 pd bag of Yukon Gold potatoes. I had never used that kind before because I preferred the red potatoes. Wow, what a difference in taste the gold potatoes were. Now that's all I buy. I boiled up 10 pds of potatoes and mashed them with the skins on and put 1 cup each on parchment paper on 11x15 baking pan. Then froze them - when frozen I removed them from the parchment paper and put frozen potatoes in a zip loc bag. Put them back in the freezer. Now when I want mashed potatoes I just take out of the freezer how many servings I need and heat in microwave. They taste just like fresh and don't get mealy.
Dianne in Wisconsin


Nancy and all I am doing great but we are having our house remodeled now. I mean replacing all interior doors, removing the fans we put in years ago, patch the walls, panting the ceilings and walls. We have done away with the wall between kitchen and dining room making both rooms look bigger. Then as you walked into the house we had a ledge and that is gone now making the living room look bigger. The style of our house when we had it built in '78 was Colonial and to day the buyers want open spaces. We are living in our basement while this is going now and believe me we will never do this again. We have hook ups for crock pot, coffee maker, can opener, toaster, clock, microwave and an electric frying pan. Then we are sleeping in our recliners and of course not getting a great nights sleep sleepy the next day plus being stiff. I would never had guessed that we had so much stuff but I am so glad to get rid of it. We have enjoyed living here but going from the basement to the second floor now on some day s is a killer. We need to sell this house so we can move on.

Update on my DH looking for a job. He has applied for jobs that he feels comfortable in doing and no second interviews. Oh yes he had a second interview and went to Michigan for the second one and have not heard anything from the company. What he is hearing is that "we have decided to go in a different direction" and we both know that means that they don't want someone that is 74 years young. A city right next to yours is having a Job Fair on Tuesday, 1/20 and he is going dressed in a suit and resumes in hand. I have also suggested that he looks out side of what he has done for over 47 years.

Then a couple of weeks ago he said what do you think about moving to Florida and my reply was lets look at different cities which we did. Then I said what do you think about moving out to Sun City, AZ and we both at on line to see what would be available to buy. Or we will stay in the Indy area but buy a condo. Our realtor can direct us nation wide on what is available.

Enough about us but I have been reading the newsletters and just had to reply. Nancy that you for putting the serving size 2 in your last newsletter. Being in the basement I will have extra time on my hands to I will be answering some questions.

Everyone have a great day. Nancy 4 legged associates take care, be safe and comfortable because the weather has been crazy.
Susie Indy



                    


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

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