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April 2016 Recipes

April 18, 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.


Today's Recipes | Banana Bread French Toast For Two Recipe | Lemon Curd Tart with Pecan-Citrus Sauce Recipe | Sour Cream Crust Recipe | Cherry Crunch Recipe | Lime Chicken Recipe | Baked Fish Recipe | Chicken Fried Hamburger Patties Recipe | Strawberry Quick Bread with a Chunky Strawberry Sauce |

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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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You can use other quick breads in this recipe, such as apple, peach or pumpkin bread. You can also use slices of bread that have been cut all the way through, you just need to make sure the slices are lined up evenly in the pan, so the cream cheese does not ooze out on all sides. feel free to use flavored cream cheese that will compliment the taste of the bread.
Robbie IN

Banana Bread French Toast For Two Recipe

Ingredients
4 tablespoons softened cream cheese
2 slices (1-inch-thick) banana-nut-bread,
each halved lengthwise, but not cut
through bottom crust
1 egg
1/2 cup half-and-half - can use milk
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
2 tablespoons butter - Can use no stick spray
1/4 cup maple syrup, warmed

Directions
Spread 2 tablespoons of cream cheese inside each pocket in the banana bread; set aside. Whisk together egg, half-and-half, vanilla and cinnamon in medium bowl; set aside.
Heat the butter in large skillet over low heat or use non stick spray instead . Carefully dip each banana bread slice in egg mixture, coating all sides. Cook, turning once, until browned and cream cheese has warmed, about 5 minutes each side. Cut each slice in half; serve with maple syrup.
Robbie IN
Click Here to Print this Recipe


I love reading all the great recipes but think I enjoy hearing about your little babies more. I have always been a a dog person but since keeping one of my daughters 5 cats(because he didn't get along with the others) I have become a cat person also. He is so different than I thought cats were. When I am home, he sits on my lap all day. I truly think he thinks he is a dog. My life has changed so much because of him. For the better.

Keep up the good work and continue telling us the stories about Ditto and Little One.
Gwen from New Jersey


Lemon Curd Tart with Pecan-Citrus Sauce Recipe

Ingredients
8 large egg yolks
1 cup sugar plus 2 tablespoons sugar mixed with 2 tablespoons hot water
3/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon grated lemon zest
2 sticks (8 ounces) unsalted butter-1 stick cut into cubes, 1 stick whole
Cinnamon-Pecan Cookie Crust
1 grapefruit
1 lemon
1 lime
3/4 cup pecan halves (3 ounces)
1/4 cup Grand Marnier
2 tablespoons heavy cream
Pinch of salt

Directions
In a medium heatproof bowl, whisk the egg yolks with 1 cup of the sugar, the lemon juice and lemon zest. Fill a medium saucepan with 1 inch of water and bring to a boil. Set the bowl over the boiling water, reduce the heat to moderate and cook, whisking the lemon mixture constantly, until thickened,
about 12 minutes. Remove the bowl from the heat and whisk in the cubed butter. Fill the crust with the warm lemon curd and refrigerate until the curd is firm enough to cut, about 3 hours.

Using a sharp knife, peel the grapefruit, lemon and lime, removing the bitter white pith. Cut in between the membranes to release the citrus sections. In a medium skillet, melt the remaining stick of butter. Add the pecans and cook over moderate heat, stirring, until golden, about 6 minutes.

Remove the skillet from the heat and add the Grand Marnier. Return the skillet to the heat and carefully ignite the liquid with a long match. When the flames subside, add the sugar and water mixture and boil until thickened, about 1 minute. Add the cream and salt and boil for 1 minute.

Just before serving, stir the fruit sections into the sauce. Cut the tart into wedges and serve with the sauce.
Anna in Sweden
Click Here to Print this Recipe 


April 2016 Recipes
Sun Mon Tues Wed Thur Fri Sat
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None 4 None None 7 None 9
None 11 None 13 None None 16
None 18          
             

How to make muffin topsHow to Make Muffin Tops

The muffin tops are the best part of the muffin. No wonder everyone wants to make the tops only. Here are some tips to help you along.

Start out with a good muffin top pan. It should heat evenly and release easily.

Since muffin tops are a bit fragile—they are large and thin—they must slip from the pan very easily. Grease the tin well—even if your pan is nonstick. Be sure and grease around the edges to accommodate any overflow.

Each muffin top is about equal to a standard muffin, maybe a little larger. So if your recipe or mix makes twelve muffins, expect about ten muffin tops. (Our muffin mixes are designed for high domes and are larger than most mixes or recipes. Expect to get 12 to 14 muffin tops.)

Consider buying two pans so that you can bake the whole batch at once.

How to Convert a Muffin Recipe to a Muffin Tops Recipe
There are a couple adjustments that you will need to make to your favorite muffin recipe to make tops. Since they are thinner, they bake in less time. Many muffin recipes call for high heat at the beginning of the baking period to create the rise necessary for attractive domes. With muffin tops, that’s not necessary. We baked our recipes at 375 degrees and they were done in 15 to 16 minutes.
Dennis Weaver, The Prepared Pantry  
Click Here to Print this Recipe


Sour Cream Crust Recipe

We have used this recipe for piroshki, pies, and turnovers. It is excellent, makes a very workable dough, and is not difficult.

Ingredients
3-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup cold butter
2 large eggs
1 cup sour cream

Directions
Sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into 1/2-inch cubes and add it to the flour. Cut the butter into the flour with a pastry knife until it is the consistency of oatmeal.

In another bowl, whisk the eggs and sour cream together until it is smooth.

Add the egg mixture to the flour mixture and stir into a mass. Remove the dough ball to a floured counter and knead just until smooth and no longer so as not to develop the gluten in the flour. Cover the dough ball and chill it in the refrigerator for an hour.
Dennis Weaver, The Prepared Pantry  


                   
                   

Cherry Crunch Recipe

Ingredients
1 can (21 oz.) cherry pie filling
1 can (16 1/2 oz.) pitted dark, sweet
cherries, drained
3/4 c. Bisquick
1/2 c. chopped nuts
1/4 c. sugar
1/2 tsp. cinnamon
1/4 c. firm oleo or butter

Directions
Mix pie filling and cherries (I have used crushed pineapple). Spread in 8 x 8 inch pan. Mix Bisquick, nuts, sugar, cinnamon, cut in oleo until crumbly, sprinkle over cherry mix. Bake at 375 degrees for 35 minutes. Serves 6 to 8.
Oma
Click Here to Print this Recipe


Lime Chicken Recipe

Ingredients
4 (5 ounce) boneless and skinless chicken breasts
Juice of three limes
1 tablespoons garlic, chopped
2 cups sliced mushrooms
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
Slice chicken into thin strips and saute chicken and garlic in lime juice until chicken is tender. Combine mushrooms with chicken and continue to cook until chicken is lightly browned.

Calories 175 Fat 3g Sodium 342mg Protein 33g Carbohydrate 6g Cholesterol 40mg Fiber 1g
Makes 4 servings
Mary J
Click Here to Print this Recipe


Baked Fish Recipe

Ingredients
1 pound fish Fillets
1/4 cup lemon juice
1 teaspoon pepper
2 cup cornflakes, crushed into 1/3 cup crumbs

Directions
Wash and dry fillets and cut into serving size pieces (3-4 ounces). Pour lemon juice into shallow bowl. Add fish and let marinate in juice for 15 minutes. Drain fish. Coat with cornflake crumbs. Arrange is one layer in baking dish sprayed with nonstick spray. Bake for 10 minutes in 475 degree oven without turning.
Makes 4 servings
Mary J
Click Here to Print this Recipe


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This is a way that I experimented with recently and have found it to be a different, quick,tasty method to cook hamburger meat.

Chicken Fried Hamburger Patties Recipe

Ingredients
1 lb. lean hamburger meat
1 egg
1/4 cup chopped onion
3-4 tablespoons milk, I use skim.
Salt/ pepper to taste

Directions
All purpose flour, to dredge and coat.

Mix thoroughly and shape into 4-5 patties. Dredge into regular all purpose flour . Coat on both sides and gently pat into patties. Brown in small amount of Canola oil on HIGH heat, turning a couple of times to assure brownness. Reduce heat to Low and cook till done. Last, remove excess grease or move patties to another skillet. Cover with can of beef gravy and add about 1/4 can of water. Cover with lid. SIMMER for about 10 -15 minutes.
Marvis in Texas
Click Here to Print this Recipe


Strawberry Quick Bread with a Chunky Strawberry Sauce

Ingredients:
2 cup diced strawberries divided
2 cup sugar divided
1/2 cup butter, softened
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1/2 teaspoon vanilla

For the glaze:
1 cup powdered sugar
1/4-1/2 half and half

Directions:
Preheat oven 350 degrees. Butter and flour a 9 1/2 x 5 12 loaf pan; set aside. Remove 1 cup of diced strawberries for the bread and add 1 cup of sugar to the remaining strawberries. Slight stir them and set aside. Remove 1 cup of diced strawberries for the bread and add 1 cup of sugar to the remaining strawberries. Slight stir them and set aside. In a medium bowl, combine flour and soda; set aside. In a bowl of an electric mixer using the paddle attachment, cream wet ingredients, butter and 1 cup of sugar; add eggs one at a time and mix until creamy. Add sour cream and vanilla, beat until creamy. Remove bowl from the electric mixer.

Sift dry ingredient, flour and baking soda. Using a spatula, fold dry ingredients into the wet ingredients. DO NOT OVER MIX. Remember it is ok if there is little flour streaks in the batter. Fold in 1 cup strawberries to distribute them evenly. Do not stir. Fold them in. and there will not be a pink bread but bright strawberries peeking through. Pour mixture in the prepared pan. Bake for 45 minutes or until center is done when sticking a toothpick in it and it comes out with little crumbs on it. DO NOT OVER BAKE. While bread is baking prepare the glaze. In a small bowl, add the powdered sugar and 1/4 cup of half and half and stir with a wire whisk until creamy smooth. Add more half and half if needed to get the consistency you would like.
Source: Cooking with K
Anna in Sweden
Click Here to Print this Recipe 


 


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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

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

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