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June 16, 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 -  
Salted Honey Pie Recipe | Apple Rhubarb Strawberry Pie Recipe |
Oven Roasted Smoked Sausage and Veggies Recipe | Carrot Rolls Recipe | Morning Glory Muffins Recipe | Honey Dressed Cabbage Salad Recipe | Honey Glazed Carrots Recipe | Cherry Muffins Recipe | Zucchini Bread Recipe | Beef and Noodle Casserole Recipe | Beef and Corn Casserole Recipe | Corn and Broccoli Casserole Recipe | Beef and Corn Casserole Recipe | Corn and Broccoli Casserole Recipe

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A question for Willie in N/L June 15, 2015 regarding Blackberry Cake.

In the ingredients you mention Blackberries, Cooked? You dont mention how to cook, only to add to the butter and egg mixture. When and how to do you cook the blackberries please??
Thanks. Ditamac MI/FL

Weekly Specials from The Prepared Pantry 


Salted Honey Pie Recipe

Ingredients
(serves 8-10)
1 (9-inch) unbaked pie crust of your choosing, homemade or storebought

for the filling:
4 ounces (1/2 cup / 8 tablespoons) unsalted butter, melted
3/4 cup granulated sugar
2 tablespoon yellow cornmeal
1/4 teaspoon sea salt
3/4 cup runny honey
2 teaspoons white vinegar
1 vanilla bean, split and scraped
3 large eggs
1/2 cup heavy cream
1 tablespoon coarse or flake sea salt
Instructions
Preheat oven to 400 F. Roll out your pie dough so that it fits a 9-inch pie tin. Set it into the pie tin and crimp the edges in any manner that you like, and poke the bottom all over with a fork. Slide into preheated oven and bake for 10-12 minutes. Remove from oven and allow to cool completely. (Or if you have different instructions for your own favorite pie crust, follow those to parbake it, then set aside to cool.)

Reduce oven temperature to 350 F (or preheat if the oven has been turned off); set the cooled pie shell onto a baking sheet.

Combine melted butter with sugar, cornmeal, and salt in a large bowl. Stir in honey, vinegar, and vanilla bean seeds. Stir in the eggs, one at a time, followed by the heavy cream.

Pour the filling into the prebaked pie crust, then slide into preheated oven and cook for 55-60 minutes, covering the crust with a shield if it starts getting too dark. Filling will puff up, the the center should still be a bit jiggly.

Set pie on a wire rack to cool for at least one hour, then scatter the sea salt over the top. Serve with ice cream or whipped cream, if desired.
Lovers of sweet and salty will adore a slice of this rich honey pie, covered in sea salt.
by Heather Schmitt-Gonzalez
Serves 6
ENJOY!! Judy in Montana
Click Here to Print this Recipe


Apple Rhubarb Strawberry Pie Recipe

Preheat your oven to 350F

A note about the fruit amounts: All in all, I used a little more than two pounds or one kilo of fruit before peeling, hulling, etc. If you have less rhubarb, add more apples or strawberries. How much of each is completely flexible but Ill give you my amounts as a guideline. Do keep in mind if you go with all rhubarb, you are probably going to need more sugar though. That stuff is pretty tart.

Ingredients
Double recipe of shortcrust pastry .
2 tablespoons fresh lemon juice
2 apples
3 long stalks rhubarb
1/2 lb (basket) of strawberries
3/4 cup sugar plus a little extra to sprinkle on the pie before baking
2 tablespoons cornstarch
1 teaspoon salt
1 tablespoon butter
1-2 tablespoons milk

Directions
Make the dough for the pastry and divide it into two balls, one slightly bigger than the other. Wrap them in cling film and put them in the refrigerator.

Peel and chop your apples and toss them in a big bowl with the lemon juice to keep them from turning brown.
Cut the brown ends off the rhubarb, if any, and cut the stalks into chunks Hull your strawberries and halve the big ones. Little ones can be left whole.

Pile the rhubarb and strawberries into the apple bowl and pour in the sugar, cornstarch and salt. Stir well. In an unbaked pie shell Add in the sugared fruit and dot the top with the butter in several small pieces.

Roll out the second ball of dough in a circle and fit it on top the pie. I am a fan of shortcrust so I trim very little of the excess and fold the rest under the edges with the bottom crust and then crimp the dough all the way around the pan. If you want to trim yours more and then just stick the bottom and top together by crimping, that works too. Use a sharp knife to cut a few slits in the top to let the steam out. Brush the crust with the milk and sprinkle it with a little sugar.

Bake in your preheated oven for about 50-55 minutes or until the crust is golden all over and a little juice is bubbling out the slits in the top crust. let cool before serving.
from: food lust-people love
ENJOY !!!!!
Judy in Montana
Click Here to Print this Recipe




 


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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
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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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Oven Roasted Smoked Sausage and Veggies Recipe

1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
8-10 cloves of garlic
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
salt
freshly ground black pepper
sweet paprika
1 TBSP dried thyme
1 cup of grated sharp cheddar cheese

Sometimes I add some thin sliced squash also

Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions, garlic and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Scatter the cheese over top of mixture, Put back into the oven a few minutes to melt the cheese.
Serve 4
ENJOY!! Judy in Montana
Click Here to Print this Recipe


I don't remember the name of the individual who wanted recipes using carrots. In looking through my multitude of recipes I found this one which was shared by Judy Buffalo in a 3/10 newsletter. The notes about the recipes are hers. Enjoy, as we have.
Robbie IN

Carrot Rolls Recipe

Mix:
3 cups white flour
1 cup whole wheat flour
1 pkg yeast (rapid rise is fine)
1 Tbs sugar
1-1/2 cups warm water
2 Tbs butter, melted
2-1/4 cups grated carrots
1/4 cup chopped fresh parsley
2 tsp each dried rosemary and thyme
2-1/2 tsp salt

After mixing let dough rest 20 minutes. Then knead and let rise 1 hours. Make rolls and let rise another 1 hour on greased tin. Bake 400 oven 20 minutes.
(For each of the kids I usually make small bunny faces w/ears and raisins for the eyes, mouth and nose. They gobble them up.)
Judy Buffalo
Click Here to Print this Recipe


I am looking for a homemade Chop Suey recipe.
Both my mother and my wife's mothers had their own version. my mother used pork and my wife's used beef.
Neither one of us have been able to duplicate their versions. If anyone has a recipe, I would appreciate it.
Thank You. George in FL


This is a favorite muffin recipe since it is low fat, low salt and overall is healthier than many muffin recipes. It can also be a good way to get your family to eat carrots , sometimes without them even knowing what they are eating.
Robbie IN

Morning Glory Muffins Recipe
Low Fat

Ingredients
1-1/2 cups whole wheat flour
1/2 cup oatmeal
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 cup firmly packed brown sugar or sugar substitute
1 egg, lightly beaten
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup fat-free milk
1 8-ounce can crushed pineapple
1 1/2 cups freshly grated carrots (about 2 medium carrots)
1/2 cup raisins

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray.

Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.

In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.

Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed. Can substitute d ates, diced plums or other fruit for the raisins. Makes 12 muffins
Robbie IN
Click Here to Print this Recipe


Honey Dressed Cabbage Salad Recipe

The combination of honey with the vinegar and mustard create a unique, just-sweet-enough taste for this side salad.

3 T honey
3 T Cider Vinegar
2 T grainy mustard
2 T olive oil
S & P to taste
2 Scallions, chopped
1 14-oz pkg chopped cabbage

In a large bowl, whisk together the first 6 ingredients. Add scallions and cabbage and toss to coat. Serve or cover and chill until ready to serve.
Serves 6
Rhonda in Illinois
Click Here to Print this Recipe


Honey Glazed Carrots Recipe

Just a touch of honey, butter, and lime juice bring baked carrots to life!

1 lbs carrots, washed and cut into 3 strips.
3 T vegetable oil
Salt and Pepper to taste
3 T butter, melted
3 T honey
2 tsp lime juice

Preheat the oven to 400 degrees F. Oil a rimmed sheet pan.

Transfer the carrots to prepared pan and toss with the oil, salt and pepper and pour 1/4 cup water over carrots. Bake 20 minutes; shake the pan or use a spatula to toss. Bake an additional 15 minutes.

In a small mixing bowl, combine the butter, honey, and lime juice and coat the carrots with half of the glaze. Return the pan to the oven for an additional 10 minutes, or until the carrots are soft. Toss with remaining glaze, re-season with salt and pepper if necessary and serve.
Rhonda in Illinois
Click Here to Print this Recipe


Mary J, please give us the rest of the recipe for Cherry Muffins. Thanks.
Marilyn in FL


Here is the complete recipe. Last night I hurried to get the recipes posted because another storm was headed for Lubbock. Part of the instructions were left out. Here is the whole recipe.
Nancy

Cherry Muffins Recipe

Ingredients
2 c. all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
1 c. pitted black cherries, chopped
6 Tbsp. softened margarine
2/3 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. milk

Directions
Preheat oven to 400. Use paper liners in 12 muffin cups. In small bowl, combine flour, baking powder and salt. Toss 1 tablespoon flour mixture with cherries. Set aside.

In a large bowl, beat margarine and sugar. Add eggs and vanilla. Beat 3 minutes. Add flour mixture and milk alternately. Fold in cherries. Spoon into cups. Bake 20 to 25 minutes. Remove from pan.
Yields 12 muffins.
Mary J
Click Here to Print this Recipe


Baby Food Carrot Cake Recipe

Ingredients

Cake
4 eggs
2 c. sugar
1 c. oil
2 c. flour
2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 small jars baby carrots

Frosting
1 (8 oz.) pkg. cream cheese
1/2 lb. butter or margarine
1 tsp. vanilla
1 lb. powdered sugar, sifted

Directions
Cake: Beat eggs, oil and sugar together. Add the remaining ingredients. Pour into a greased jelly roll pan, 11 x 18-inch or 9 x 13-inch pan. Bake at 350 for 20 to 25 minutes.

Frosting: Mix together cream cheese, margarine, vanilla and powdered sugar. Spread frosting on cake when cool.
Mary J
Click Here to Print this Recipe


Zucchini Bread Recipe

Ingredients
2 c. granulated sugar
1 c. salad oil
3 eggs
3 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
2 c. grated, raw zucchini
1 c. nuts

Directions
Mix sugar, oil and eggs together; stir well. Sift together the flour, baking powder, baking soda, salt and cinnamon. Stir in with the first ingredients. Add vanilla, grated zucchini and nuts. Put in 2 greased loaf pans. Bake in 350 oven for 50 to 60 minutes.
Mary J
Click Here to Print this Recipe


Zucchini Crisp Recipe

Ingredients
Crust
4 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 c. margarine

Filling
6 c. peeled and cubed zucchini
1 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2/3 c. lemon juice

Directions
Crust: Mix flour, sugar, salt and cinnamon. Add margarine; crumb together. Reserve 1/2 cup of mixture. Pat 1/2 of remaining mixture in 9 x 13-inch pan (sprayed). Bake at 350 for 10 minutes.

Filling: In saucepan, mix all filling ingredients. Cook until tender. Mix in 1/2 cup of reserved crust. Spread over hot crust. Sprinkle remaining crumb mix over filling. Bake at 350 for 30 to 40 minutes.
Mary J
Click Here to Print this Recipe


Beef and Noodle Casserole Recipe

Ingredients
1 lb. ground beef
1/2 onion, chopped
1/2 c. bell pepper, chopped
1 tsp. salt
pepper to taste
1 can mushroom soup
1 can whole kernel corn
1 (6 oz.) pkg. noodles, cooked
1-1/2 c. Cheddar cheese, grated

Directions
Brown ground beef and the next 4 ingredients in skillet until the beef is crumbly and the veggies are tender; drain. Add cream of mushroom soup and corn, stirring well. Add cooked noodles and 1 cup of the cheese mixing well. Then sprinkle the remaining 1/2 cup cheese on top and bake until cheese is melted, for 15 or 20 minutes.
Linda NM
Click Here to Print this Recipe


Beef and Corn Casserole Recipe

Ingredients
2 (14 ounce) cans cream-style corn
1 1/2 lb. ground beef
1 large onion, chopped
1 medium bell pepper
1/2 c. tomatoes
2 eggs
Ritz cracker crumbs
salt and pepper to taste

Directions
Brown meat, onion and pepper. Drain. Add salt and pepper to taste, corn, beaten eggs and tomatoes. Put in casserole and sprinkle cracker crumbs on top. (A few crumbs can be added to mixture.) Bake at 350 for 1 hour.
Linda NM
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Corn and Broccoli Casserole Recipe

Ingredients
1 stick margarine
1 pkg. frozen chopped broccoli
1 can creamed corn
1-1/2 c. cracker crumbs
1 can whole corn

Directions
Melt margarine in large skillet. Add corn and thawed broccoli and crumbs; leave 1 cup aside. Put in casserole. Top with reserved crumbs. Bake at 350 for 30 minutes
Linda NM
Click Here to Print this Recipe




A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
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