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March 19, 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
Quick and Easy Ham and Potato Soup Recipe  | Tropical Dump Cake Recipe | Chocolate Covered Ice Cream Cupcakes | No-Fuss Chicken Recipe | Apple Breakfast Bars Recipe | Tips for Making Home Made Mixes | Banana Oat Breakfast Cookies Recipe | Base Recipe for Cream Soup

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Linda, I made the Milky Way Pie today that you submitted the recipe for. Oh my! Another family favorite. So good!
Karen C in TX


Some how I missed the Chinese sauces recently. Does anyone know the date of the newsletter they were in.

Nancy, thanks for all you do from all of us men cooks out here in Nancyland.
Anthony in Wichita Falls


Quick and Easy Ham and Potato Soup Recipe

4 cups (or 32 ounces) of chicken stock
1 - 28 ounce bag of frozen Ore Ida O'brian style potatoes
1 can of cream of chicken soup
1 small onion, chopped finely
1 1/2 cups diced ham
1 8 ounce block of cream cheese (room temperature)
instant mashed potatoes (to thicken if it's too thin.)

In a 4 - 5 quart crock pot, add the can of cream of chicken soup and the chicken broth. Whisk until blended well. Now add the potatoes, onions and ham. Cook on high for 4 - 5 hours or low for 7 - 8 hours. The last hour of cooking before serving, stir in the cream cheese. If the soup is not thick enough for your liking, stir in some instant mashed potato flakes to thicken.
Sherry (in Indiana)
Click Here to Print this Recipe


On an I-Mac computer to get degree sign press all together: option, shift and *
Doris


Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information.  


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This is what I use for the symbol for degrees ALT 248
Pat SoCal


In the March 15 NL Judy in AK submitted her recipe for Peanut Butter Bars. The first ingredient is butter flavored Crisco. I do not buy the butter flavored Crisco and am wondering if there could be a "fix"; i.e., possibly adding some butter to maybe 3/4 cup regular Crisco. What do you think Judy? Or has someone else had this situation before?
Barb in OKC

Comment
There is some information about this in the Crisco FAQ. It might be of help for others using either butter or Crisco.
Nancy


I've really gotten onto making "dump cakes" lately, as are so easy and are so yummy.

I like it too that most of the recipes are versatile and the ingredients can easily be interchanged. We had this recently and went over really well. Is best the warm the same day with vanilla ice cream on top, but am sure it could be eaten cold too. We tried warming it up the next day, but the topping was no longer crisp.

Tropical Dump Cake Recipe

Ingredients
1 cup butter
1 box yellow cake mix
1 can (21 oz.) blueberry pie filling
1 can (8 oz.) crushed pineapple, drained

Directions
Preheat oven to 350 and spray 9 x 13 inch cake pan with cooking spray. Spread pie filling evenly over the bottom and distribute crushed pineapple over the blueberries. Sprinkle dry cake mix over fruit. Cut the butter into 1/4" pats and distribute evenly over cake mix. Bake about 50 to 55 minutes at 350, until top is a deep golden brown. Let sit at least 15 minutes before serving.
Judy (in Alaska) 
Click Here to Print this Recipe


Chocolate Covered Ice Cream Cupcakes

Chocolate Covered Ice Cream Cupcakes

Sometimes the best ideas are really the combination of two great ideas. When we served these chocolate covered ice cream cupcakes in the store, someone called them “brilliant.” I don’t  know that they were brilliant, but they were delightful. We took fudgy chocolate cupcakes and put a scoop of peanut butter fudge ice cream on each. Then we dipped the cupcakes in chocolate ganache. So here’s the evolution of that idea.

Idea #1. Chocolate Covered Cupcakes
Chocolate covered cupcakes are one of my favorite things, especially when the chocolate is ganache.

Ganache is a combination of chocolate, butter, and cream. It’s easy to make. If you use good quality chocolate, it’s absolutely scrumptious.

How to Make Ganache.
To make chocolate coated cupcakes, simply dip frosted cupcakes in chocolate ganache. That’s right, dip frosting and all. Use a small bowl and dip each cupcake, upside down, so that the tops of the cupcakes are covered. It’s really easy to do. Just let the ganache cool until it is just a liquid, not so warm that it will melt the frosting. You can fill your cupcakes with ice cream or Bavarian cream before dipping if you desire.

Ingredients for Ganache

1 cup heavy cream
1 teaspoon vanilla
8 ounces semisweet or bittersweet chocolate, cut into pieces
4 tablespoons butter

Directions
Bring the cream and vanilla to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches the desired consistency.

Idea #2. Brownies in an Ice Cream Cone
Bake cupcakes or brownies in ice cream cones. Then put ice cream on top. Very cool. To make these, wrap the base of the ice cream cones in aluminum foil so they don’t bake too quickly. Stand them up a muffin tin so they don’t tip over. Use an ice cream scoop to scoop batter into each. Bake them for about 20 minutes or until done. After they have cooled, put a scoop of ice cream in each cone. Simple enough.

chocolate ganache cupcakesThe New Idea.
Put ice cream on top of a cupcake then dip it in chocolate ganache.

We make ice cream filled cupcakes but had never tried putting a scoop of ice cream on top of the cupcakes. It sounds like a good idea, but we were afraid that the ice cream would fall off into the ganache and make a mess. Not to worry. We scooped the ice cream onto the cupcakes. The ice cream melted a little on the cupcakes and so we hurried them to the freezer. When the ice cream froze hard, it was glued to the top of the cupcakes. Then we just inverted the cupcakes in the ganache. The ganache was just a little too warm and ice cream melted a bit but we put them back in the freezer for an hour and all was well This is worth doing when you want to absolutely delight your family.
Source: The Prepared Pantry  
Click Here to Print this Recipe


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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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. 



Excellent way to prepare chicken and it turns out so moist and succulent!

No-Fuss Chicken Recipe

Ingredients
2/3 cup flour
1 tsp. EACH: dried sage, basil and seasoned salt
1 fryer chicken (2-1/2 to 3 lbs.) cut up
1/4 cup butter
2 cups chicken broth

Directions
In shallow bowl, combine flour and seasonings; coat chicken. Reserve remaining flour mixture. In large skillet, melt butter and brown chicken on all sides; transfer to crock pot. Add 1/4 cup reserved flour mixture to the skillet (discarding the rest). Stir until smooth. When mixture begins to bubble, stir in chicken broth and boil for 1 minute. Pour over chicken. Cover and cook on high for 2-1/2 hours or until chicken juices run clear. I cooked 1 hour on high and 6 hours on low and was just perfect.
Judy (in Alaska)
Click Here to Print this Recipe


This is for Oma who in the 3/17 newsletter wanted alternatives too her typical breakfast of cereal. The third recipe was in a 2008 newsletter and shared by Marlene FL. I no longer know where I found the first two recipes.
Robbie IN

Apple Breakfast Bars Recipe

Ingredients
1-1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon salt- I omit this
1/4 cup orange juice
1 1/2 cups raw apples, shredded

Directions
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375° until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.
Robbie IN
Click Here to Print this Recipe


Breakfast On The Go Recipe
2008 newsletter

Ingredients
About 8 eggs
1/4 cup milk
1 small chopped green peppers, optional
1 small or medium chopped onion
1 cup grated cheddar cheese

About 12 Sausage links cooked & cut up or ground sausage cooked and drained well ( I use the ground sausage)
Salt & Pepper to taste

Directions
Mix eggs and milk. Add the rest mixing together. Pour into greased muffin pan, I fill almost all the way. Bake at 350 for 25 min. Makes 12. I make them in advance and put in the refrigerator or freeze. So if in a rush in the morning I can throw one in the micro & go.
Robbie IN
Click Here to Print this Recipe


Tips for Making Home Made Mixes

Be sure to store dry mixes in a cool, dry environment in airtight containers. You should plan on using mixes without added shortening or other fat in 6 to 12 months. Mixes with fat added should be used within three months. Be sure and label and date your mixes.

Mixes do not store well in light plastic bags. For best storage, use rigid plastic containers, glass jars with screw on lids, heavy cellophane bags, or Mylar bags.

If the mix has added shortening, either use the mix within two or three months or store the mix in the refrigerator. If the mix has butter or margarine, it must be refrigerated.

For yeasted mixes, store the yeast separately. Individual packets are ideal. If you plan on using bulk yeast, keep it refrigerated after opening for reliable results.

Consider the expiration date of baking powder and baking soda. Do not store the mixes beyond the indicated expiration dates of the leavenings.
Source: The Prepared Pantry  
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My Favorite Links
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Prepared Pantry
NaturesFlavours  
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Nancy Rogers 


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

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Have a question, reply or recipe to share?

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.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net

Banana Oat Breakfast Cookies Recipe

This is a nice size cookie, should be your breakfast about 230 calories

Ingredients
1 large banana, mashed ( 1/2 cup)
1/2 cup chunky peanut butter
1/2 cup honey
1 tsp. vanilla
1 cup regular rolled oats
1/2 whole wheat flour
1/4 cup not-fat dry milk product
2 tsp. ground cinnamon
1/4 tsp. baking soda
1 cup dried cranberries or raisins

Directions
Preheat oven to 350"F. Lightly coat two cookie sheets with cooking spray set aside, to a large bowl stir together banana, peanut butter, honey and vanilla.

In small bowl combine oats, flour , milk powder, cinnamon, and baking soda, Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

Using a 1/4 cup measure, drop mounds of dough 3 inches apart, flatten cookie on sheet.. Bake one sheet at a time, 14 - 15 minutes or until brown.
12 Servings
Marlene Fl.
Click Here to Print this Recipe


I noticed in today's newsletter (March 18th) that I referred to Shirley as requesting the Vermicelli Salad recipe, when it was actually Mary. I also wanted to tell you that I have also added 1 or 2 cucumbers (chopped) to the salad and also have used the angel hair pasta in place of the Vermicelli occasionally.

I want to also tell the Nancylanders I appreciate their nice comments on recipes that I have posted. I'm 74 years young and cooking has always been a passion of mine since I joined a 4-H cooking club when I was 9 years old and from then on, it has been in my blood. I have won several ribbons in local baking competitions. If I can't find a recipe I want, I will often make one up, and usually have good results. My hubby has always been my best critic!
Judy (in Alaska)


Is it possible to
freeze like a qt. of milk? Does it matter if it is skim, 1 or 2%, or whole milk?? When thawed, does it still have the good original taste?? In winter, it would nice to have some in the freezer, when you run out.
Thanks, Mary


What is the
difference in  brown eggs and white eggs? Does it make a difference in baking or cooking.
Ana


Base Recipe for Cream Soup
You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.

This is a great recipe for summer when the garden is overflowing with produce.

1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups vegetables of choice, diced
salt to taste
2/3 cup cream

Sauté the onion dices in the butter until they are tender and translucent but not browned. Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.

Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed. Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon. Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
Source: The Prepared Pantry            
Click Here for this Recipe


US Food and Drug Administration latest recalls.
http://www.fda.gov/Safety/Recalls/default.htm 



My husband gets
leg cramps and it usually happens in the middle of the night . He keeps a small bottle of diet tonic water on his night stand . He takes a few swallows of the tonic water and he says his leg cramps go away almost immediately . It's the QUININE in the tonic water that makes the cramps go away . Hope this helps .
Dee in Florida



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