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March 28, 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
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Hi to all in Nancyland :) I forgot my daughter was working today and I was supposed to cook for the family so had to find something fast to throw together and oh boy did we happen to hit on a good one. Seconds were had by 3 people and I was told to put it on the schedule to have again soon. I hope you like this as much as we did if you try it.
Donna in KS

Meatball Sub Bubble Up Casserole Recipe
Serves 6

Ingredients
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
1 bag (16 oz) frozen cooked Italian meatballs
1 green bell pepper, diced, sautéed
3 cups marinara sauce
2 cups shredded Italian cheese blend (8 oz)
Grated Parmesan cheese, if desired

Suggested option: put a layer of pepperoni in with it or mix it in.

Directions
Heat oven to 350°F.
Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; place in large bowl. Add meatballs, sautéed bell pepper and marinara sauce; stir until well coated.

Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle Italian cheese blend evenly over top.

Bake 35 minutes or until biscuit pieces are puffed and cheese is melted and golden brown.

Before serving, sprinkle with Parmesan cheese and if desired, chopped fresh basil.
Donna Kansas
Click Here to Print this Recipe


In the newsletter of 3-26 Millie in MO asked for this soup. We have it often.

Panera's Cream Cheese Potato Soup Recipe
Copycat Recipe

Ingredients
4 cups chicken broth
4 cups potatoes, cubed or shredded
1/4 cup onion, minced
1/2 tsp. seasoning salt
1/4 tsp. white pepper
1/4 tsp. ground red pepper
1 (8 oz.) pkg. cream cheese, cut into chunks

Directions
Combine broth, potatoes, onion and spices and simmer until tender. Mash some of the potatoes to thicken soup. Reduce heat to low and add cream cheese. Stir frequently while heating on low heat until cheese melts.

Note: The original recipe calls for shredding the potatoes. I made the original and shredded the potatoes – way too much work & time!


My Version and Method

Ingredients
7 cups water
32 oz. pkg. frozen shredded hash browns
6 tsp. chicken bouillon or cubes
1/2 cup minced onion
1/2 tsp. seasoning salt
1/8 tsp. white pepper
1/8 tsp. red pepper
8 to 12 oz. cream cheese* see note

Directions
Combine all but the cheese and simmer until tender. Heat about 1 cup water in the microwave and dissolve the cream cheese in the water. Add to soup, heat, check seasonings and serve.

Notes Try to get the hash browns that are shredded rather than cubed.

The original was too peppery for us but you may want to increase what we settled on.

The cream cheese didn’t dissolve very well so I did it separately and used an immersion blender to smooth it out. You could probably use a whip or a hand mixer and do the same thing.
I did use the 1/3 less fat Neufchatel which was fine. Then I tried using whipped cream cheese and that was good, too. Finally I used 8 oz. non-fat cream cheese and added maybe 2-3 oz. whipped regular cream cheese and that was very good.
MartyS in TN
Click Here to Print this Recipe


Bread Mixes from The Prepared Pantry


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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Easter Egg Dye Recipe

Ingredients
1/4 tsp. food color
3/4 c. boiling water for each color
1 tbsp. vinegar for each color

Directions
For each color, measure food color, water and vinegar into bowl about size of a cereal bowl. Mix well with spoon, use separate spoon for each color. To make orange dye: mix equal amounts of red and yellow. To make purple dye, mix blue and red. To make green dye mix blue and yellow.
Sue
Click Here to Print this Recipe


Cranberry Glaze for Ham Recipe

Ingredients
1 (1 lb.) can whole cranberries
1 cup brown sugar
1/4 cup orange juice
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Directions
Heat slowly until smooth and beating 15 minutes before ham is done (prepare ham according to package directions). Score ham with diamond shapes and pour glaze over ham during last 15 minute cooking period. Serve remaining glaze left in pan with ham.
Linda
Click Here to Print this Recipe


Crockpot Glazed Ham Recipe

Ingredients
4 pounds boneless ham, fully cooked
1 can lemon lime soda (ginger ale, 7 Up)
1/4 cup honey
1/2 teaspoon mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

Directions
Place ham and soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Thirty minutes before serving, combine remaining ingredients, including 3 tbs drippings from bottom of crock pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.
Makes 4 servings and lots for leftovers
Linda
Click Here to Print this Recipe


Crockette Cider Mill Ham Small Crockpot

Ingredients
1 to 1-1/2 lb. canned ham
1 c. apple juice
1/3 c. brown sugar
1 tsp. prepared mustard

Directions
Slice ham into 4 slices and place in crock-ette. Combine apple juice, brown sugar and mustard. Pour over ham slices. Cover and cook 7 to 10 hours.

A Crock-ette is a small crockpot (1 1/2 quarts).
Generally makes 2 servings.
Linda
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   


Betty Crocker Free Samples Just for You 



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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. 


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My Favorite Links
Diggin' History Blog
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Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

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Nancy Rogers 


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.
For a free 2 week trial of this software, Click Here


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



Weekly Specials from The Prepared Pantry 


Crockpot Foil Baked Ham Recipe

Pour 3/4 cup water in crock pot.
Wrap a precooked 3-4 lb. ham in foil.
Put it in the crock pot. Cook on high for 1 hour.
Then on low 6-7 hours.
Linda
Click Here to Print this Recipe



Country Baked Ham Recipe

Ingredients
1 (8 lb.) ham
3 quarts sweet cider
2 cups maple sugar(or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
1 1/2 cup water
2 cups raisins

Directions
Simmer ham in cider for 2 hours; drain. Cover with paste made from sugar, mustard, cloves and water. Place in baking dish. Pour cider over ham. Add raisins to pan bottom. Bake for 2 1/2 hours at 325 degrees F basting frequently.
Click Here to Print this Recipe



Sweet Potatoes and Apricots Recipe

Ingredients
1 lb. can sweet potatoes, drained
1-1/4 cups brown sugar
1-1/2 Tbsp. corn starch
1 tsp. orange zest
1/2 cup pecan pieces
1/4 tsp. salt
1/8 tsp. cinnamon
1 lb. can apricot halves, reserve syrup
2 Tbsp. butter or margarine

Directions
Quick, easy and very tasty.
Place potatoes in a baking dish. Combine brown sugar, cornstarch, orange zest, salt and cinnamon; stir in 1 cup apricot syrup; bring to a boil and boil 2 minutes or until thickened. Add apricots, butter or margarine and pecans. Pour over potatoes. Bake for 25 minutes at 375°F.

Note: Add water or orange juice to apricot syrup to make 1 cup, if necessary. You may use a larger can of potatoes or apricots or both if you wish. You can cook and peel sweet potatoes or yams if you prefer.
MartyS in TN
Click Here to Print this Recipe  



The recipe in today’s newsletter had a recipe for Soft Molasses Cookies, no name given for it. At what temperature do you bake these?
Betty in ME.

The temperature should be 375 Degrees.
Nancy Rogers




Wonton Recipes
I don't know about freezing Wonton wrappers, but here are a few recipes I've collected using wonton wrappers. Some of them may have come from this newsletter.

Wonton Delights Recipe

Ingredients
1 package WonTon wrappers
1 roll sausage(I used JimmyDean)
8 ounces finely shredded cheese
1 bottle of Ranch dressing

In mini muffins pans, line each cup with a wrapper. Brown sausage well and drain as much fat as possible. I squeeze it in paper towels. (Make the sausage as fine as you can.) Mix sausage, cheese and dressing. Fill each wrapper. Do a quick spray with Pam (so the wrapper will brown a bit). Bake till heated through and cheese in melted (about 25 minutes on 350)

Cream Cheese Wontons Recipe

Ingredients
8 ozs.. Cream Cheese
2 whole Green Onions, Light Green And Dark Green Parts, Chopped
1 Tbs. Sriracha Or Other Hot Sauce (more To Taste)
1 whole Egg
1/2 cup Water
24 whole Wonton Wrappers
Vegetable Oil, For Frying

Dipping Sauce:
2 Tbs. Low Sodium Soy Sauce
3 Tbs. Honey
1 tsp. Vinegar Or Rice Wine Vinegar
1/4 tsp. Sesame Oil
1 Tbs. Sriracha, Or Other Hot Sauce

Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you're working on each wonton. They dry out quickly!

Directions
In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)

In a separate bowl, mix together the egg and water.

One at a time, assemble the wonton's: place approximately 1/2 tsp. mixture on corner of a wonton wrapper. Use your finger to "paint' the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wonton's should resemble tortellini.)

As you work, place the assembled wonton's under plastic wrap or a light towel to keep them from drying.

Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.

About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)

Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc.

If you'd like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.

**It's good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.
Makes 24


Buffal Chicken Spring Rolls

Ingredients

Buffalo Chicken Spring Rolls:
1 rotisserie chicken (meat picked off and shredded)
1/2 cup melted butter
1/2 cup hot sauce
24 wonton wrappers
water to brush wrappers

Blue Cheese Dip:
1 cup Greek yogurt
1/4 cup mayo
1/2 bunch chives (chopped)
2 Tbs. fresh parsley (chopped)
1/2 cup crumbled blue cheese
2 Tbs. red wine vinegar
1 lemon (juiced)
salt and pepper

Directions
For the Buffalo Chicken Spring Rolls: In a large bowl mix the butter and hot sauce. Toss the chicken in the sauce till well incorporated making sure there isn’t an excess of sauce in the bottom of the bowl.

Place a wonton wrapper down on a clean dry work surface. Place a tablespoon of the chicken in the center of the wrapper rolling the wonton into the shape of a spring roll and using a damp finger, seal the left over flap of skin to the roll. Fry at 375F until golden brown, about 5 minutes.

For the Blue Cheese Dip: Whisk together ingredients in a medium bowl till well incorporated. Serve with celery sticks and carrot sticks.
Marion in Atlanta


Quick Cannoli Dip for Dessert Recipe

Ingredients
2 cups whole milk ricotta
1 1/2 cups confectioners' sugar
1 Tbs. orange liqueur
3/4 cup mini chocolate chips
Strawberries, for serving

Directions
Crispy wonton triangles, cinnamon pita chips or your favorite cookies, for serving

Mix the ricotta, confectioners' sugar and liqueur in a bowl. Fold in the chocolate chips. Serve with strawberries and wonton triangles, pita chips or cookies for dipping.


Sesame Chicken Wonton Cups Recipe

Ingredients
20 wonton cups
cooking spray
20 (3 inch) wonton wrappers
1 Tbs. sesame seed
2 boneless skinless chicken breasts, cut into small bite-size pieces (about 8 oz)
1 cup fresh green beans, cut into 1/2 inch pieces
1/4 cup mayonnaise
1 Tbs. fresh cilantro, finely chopped (optional)
2 tsp. honey
1 tsp. soy sauce
1 pinch cayenne pepper

Directions
Preheat the oven to 350 degrees. Spray a miniature muffin pan with cooking spray.

Press 1 wonton wrapper into each muffin cup so that the edges extend over the sides. Spray the wrappers with cooking spray.

Bake for 8-10 minutes of until golden brown. Cool in the pan on a wire rack.

Filling:
Spray a frying pan with cooking spray. Add the chicken, sesame seeds, & green beans, cook until the chicken is no longer pink.

Remove from the heat then add the remaining ingredients, stir to mix. Spoon a Tbs. of the mixture into each wonton cup.
Marion in Atlanta
Click Here to Print these Wonton Recipes



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