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April 2016 Recipes

April 9, 2016  | 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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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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A delicious way to prepare salmon (can also use halibut)! We have had this twice now, within just a short period of time.

Salmon Steals (For Two) Recipe

2 salmon steaks (8 oz. each)
2 tbsp. butter, melted
2 tbsp. lemon juice
1 small green onion (I used two)
1 tbsp. minced fresh parsley
1/4 tsp. garlic salt (I used garlic powder)
1/8 tsp. lemon-pepper seasoning

Place salmon in a lightly greased 8 inch square baking dish. Top with butter and lemon juice. Combine remaining ingredients and sprinkle over salmon. Bake, uncovered, at 400 for 20 minutes (depends on the thickness of the steak) or until it flakes easily with a fork.
2 servings.
Judy (in Alaska)
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Since I have been working part time, Little One and Ditto (my cats) have really missed me. I leave them waiting in the kitchen by the garage door and come back to them sitting/sleeping in the same place. When I come back home they can hardily control their joy. I can barely get in the door before they want me to sit down so they both can sit in my lap.

Little One wants me to fill up his food dish and water dish before I leave for work. Ditto doesn't want to be left alone in the dark when I go to work. He puts up his feet on the wall by the light switch before I leave and fusses at me until I turn on the light for him. He is afraid of the dark and at night have to  night light for him to be happy at night. If I don't he cries all night long. Both cats are so set in their ways and have trained me to give in to what they want. I guess a little thing like leaving lots of food and water as well as turning on the light for them isn't much to ask.
Nancy


What could possibly be better than a Snickerdoodle, unless it's a giant Snickerdoodle! The family really enjoys these. Plan ahead, as the dough needs to be chilled for easier handling.

Giant Snickerdoodle Cookies Recipe

4-1/2 cups flour
2 tsp. baking powder
1 tap. baking soda
3/4 tsp. salt
1-1/4 cups shortening
2 cups sugar
2 eggs
1-1/2 tsp. vanilla
1/2 tsp. lemon extract (I use 1 tsp.)
1 cup buttermilk
1/2 cup sugar
2 tbsp. cinnamon

In bowl, mix together flour, baking powder, soda and salt; set aside.Cream shortening and the 2 cups sugar. Beat in eggs, and extracts.

Add dry ingredients alternately with buttermilk, blending well. Cover and chill at least 4 hours, or overnight. Combine the other 1/2 cup sugar and cinnamon. Spray a 1/4 cup measuring cup with cooking spray (to prevent dough from sticking to it) and drop 1/4 cup full of dough into cinnamon-sugar
mixture and put on lightly greased cookie sheets 3" apart, as they spread out big during baking; Flatten each gently with palm of hand to 1/2" thickness.

Bake at 375 for 12 to 14 minutes, until light golden brown. Makes 24 BIG cookies.
Judy (in Alaska)
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I made this for our supper last night and we thought it was so good. Hubby said I could make it anytime again soon!

Mushroom Chicken and Gravy Recipe

1-1/4 lbs. skinless boneless chicken breast halves (I used thighs and drumsticks)
Lemon Pepper seasoning, to taste
1 tbsp. cooking oil
1 can cream of mushroom soup (I used Campbell's Healthy Request)
1 can (4 oz.) sliced mushrooms, drained (I used 8 oz. fresh & sauteed them)
2/3 cup milk
1/2 cup grated Parmesan cheese
1 clove garlic, crushed
1/8 tsp. pepper
Water

Brown chicken in the oil; drain and sprinkle with lemon pepper seasoning. Combine remaining ingredients (except water) in small bowl and pour over chicken. Add a little water, to make the sauce a little thinner. Cover and simmer for 50 to 60 minutes, until very tender. Turn chicken over half way through.
Served with mashed potatoes, but would be good steamed rice or cooked noodles.
Serves 4.
Judy (in Alaska)
Click Here to Print this Recipe


Louisiana Round Steak Recipe

This beefy main dish is always a big hit with the men in our family. After simmering in a slow cooker, the steak takes on a robust taste, and the filling portions are just what we love.Megan Rohlck, Vermillion, South Dakota

Makes 6 servings

Ingredients
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 large onion, chopped
1 medium green pepper, sliced
2 beef top round steaks (3/4 inch thick and 1 pound each)
1 teaspoon salt, divided
2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons all-purpose flour
1 can (28 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce

Directions
Place the sweet potatoes, onion and green pepper in a 6-qt. slow cooker. Cut each steak into three serving-size pieces; sprinkle with 1/2 teaspoon salt. In a large skillet over medium heat, brown steaks in oil in batches on both sides. Place steaks over vegetables, reserving drippings in pan.

Add garlic to drippings; cook and stir for 1 minute. Stir in flour until blended. Stir in the remaining ingredients and remaining salt. Bring to a boil, stirring constantly. Cook and stir for 4-5 minutes or until thickened.

Pour over meat. Cover and cook on low for 7-9 hours or until beef is tender.
Yield: 6 servings.

Nutritional Facts
1 steak with 1-1/4 cups tomato mixture equals 576 calories, 14 g fat (4 g saturated fat), 170 mg cholesterol, 1,031 mg sodium, 37 g carbohydrate, 5 g fiber, 71 g protein.

Wine Pairings
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,
Merlot or Syrah.

2016 RDA Enthusiast Brands, LLC
TOTAL TIME: Prep: 20 min. Cook: 7 hours
Anna in Sweden
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This came from the Seinfeld show and it's a nice, cool salad for warm weather.

Rustic Pea and Radish Salad Recipe

Ingredients:
8 large red lettuce leaves, trimmed
1 cup frozen baby peas, thawed
4 large radishes, sliced
4 tablespoons Ranch Dressing

Directions:
Arrange lettuce leaves, peas, and radishes on 4 salad plates, distributing evenly. Drizzle each with 1 tablespoon dressing.
Sherry (in Indiana)
Click Here to Print this Recipe


Pistachio Cheesecake Dip Recipe

Dips are super easy to make ahead of time! This can
easily be made the day before a get together and then you just need to add the whip cream and cherry right before serving! Totally perfect for a party.

Two notes on this recipe:
You really HAVE to have the cream cheese at room temperature. It will be really hard to mix up if it's not. I like to leave mine out for about an hour or two cut up.

If you must, this recipe works with Lite Cool Whip, but it
works a whole lot better with the non-Lite version.

Prep time 5 mins Serves: 20

8 oz cream cheese, room temperature8 oz Cool Whip (best to use full fat) - store bought or homemade3.5 oz pistachio instant pudding mix (just the mix)

Mix
the ingredients together on high until well combined. Serve with whip cream, a cherry, and animal crackers.
http://realhousemoms.com/
Click Here to Print this Recipe


Hi Nancy,
Sometime ago there was a recipe for a cheese souffle, highly recommended by a gentleman called "Drink". I was so sure I had copied it, but cannot find it now. I would be most grateful if you could set me on the right path to finding it again.
Many thanks, Dee K


Rocky Road Cookie Fudge Bars Recipe
Makes 25 bars

Ingredients:
1/2 cup (4 ounces) unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
2 cups semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 cups mini marshmallows

Directions:
Preheat oven to 350F. Line a 9x9 pan with parchment paper.

In a large mixing bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2-3 minutes. Beat in the vanilla and egg. Beat in the cocoa powder, baking soda, salt, and flour until well blended. Spread into the prepared pan (Note: the batter will be sticky, so it may help to spray your hands with cooking spray). Bake for 15-18 minutes or until the top loses its sheen.

While the bars are still hot, in a large heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt the chocolate chips. Remove the bowl from the pan and let sit 2 minutes. Stir in the walnuts and marshmallows. Spread over the hot cookie bars. Let sit until the chocolate hardens. You can refrigerate the bars to speed up the process, but allow the bars to sit at room temperature for 30 minutes before slicing to avoid cracking in the chocolate. Store in an airtight container for up to 1 week.
Sherry (in Indiana)
Click Here to Print this Recipe


Pizza In a Mug Recipe

Ingredients and Directions:
In a microwaveable mug, combine 4 tablespoons of flour, 1/8 teaspoon of salt, 1/8 teaspoon of baking powder, and a pinch of baking soda.

Whisk in 3 tablespoons of milk and 1 tablespoon of oil, and mix thoroughly. Add a dollop of your favorite marinara sauce. Top with some shredded cheese, pepperoni, dried herbs and any other topping you want.

Microwave for 70-80 seconds—and eat up!
Sherry (in Indiana
Click Here to Print this Recipe


Belgian Brownies Recipe
Makes 14 Brownies

Ingredients:
9 ounces bittersweet chocolate
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, beaten lightly with a fork
1 1/3 cups superfine sugar
3 tablespoons pastry flour

Directions:
1. Roughly chop the chocolate into pieces. Transfer to a medium-sized bowl and add the butter. Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside.

2. Preheat the oven to 325°F. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands.

3. Line a muffin tin with cupcake papers. Spoon one-fourth cup batter into each paper-lined cup. Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
Sherry (in Indiana)
Click Here to Print this Recipe


Eggs Baked in Fresh Tomato Salsa with Melted Cheese

"Make your own fresh tomato salsa, or buy a good-quality refrigerated fresh salsa from the supermarket. The flavors are best if you prepare the salsa just before baking and serving."

For the Tomate Salsa:
2 1/2 cups diced tomatoes (2 to 3 large ripe tomatoes)
1/4 cup finely chopped sweet onion
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh cilantro or basil
2 tsp fresh lime or lemon juice
1 to 2 tsp minced jalape?o
1/2 tsp kosher salt

For the Eggs:
4 large eggs
1 cup grated Monterey jack or mozzarella cheese (about 4 oz)
Toasted bread (for serving)

Preheat the oven to 400 degrees F. Brush four (8-ounce) ramekins or small gratin dishes (about 5 inches in diameter and 1 inch deep) with oil. Set the dishes on a baking sheet.

to Make the Salsa:
Combine the tomatoes, onion, 2 tablespoons oil, cilantro or basil, lime or lemon juice, jalapeno and salt in a medium bowl and stir to blend.

To Assemble and Bake
Distribute the salsa evenly among the prepared dishes. Make an indentation in the middle of the salsa in each dish. Break the eggs one at a time into a cup and slip an egg into each dish. Sprinkle with the cheese, dividing evenly.
Bake until the whites are set, about 8 minutes. Serve at once, with the toast.

Makes 4 servings
Source: The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert by Marie Simmons
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Fried Cabbage with Bacon, Onion, and Garlic Recipe

6 slices bacon, chopped
1 Large onion diced
2 cloves garlic, minced
1 large head cabbage cored and sliced
1 tablespoon salt or to taste, I use about 1/2 to 3/4 teaspoon
1 teaspoon ground black pepper
1/2 teaspoon onion powder, I don't use this but it is up to you
1/2 teaspoon garlic powder, I don't use this but it is up to you
1/8 teaspoon paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion is caramelizes; about 10 minutes.Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper onion powder, garlic powder and paprika. Reduce heat to low, cover and simmer, stirring occasionally, about 30 minutes more.

Everyone have a greet week.
Susie Indy
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Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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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.
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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


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

Paypal: email address is everyday_recipes@yahoo.com 


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