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December 2016 Recipes

December 16, 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 -  Vivien's Velveeta Fudge Recipe | Robbie's Jeff Davis Pie Recipes | Susie's Creamy Peanut Butter Fudge Recipe | Robbie's Favorite Fudge Recipe | Doris' Pumpkin Dip and Cinnamon Chips Recipe | Doris' Pumpkin Dip and Cinnamon Chips Recipe | Robbie's Holiday Cookie Recipes | Cookie Decorating Tips | German Chocolate Thumbprint Cookies Recipe | Chocolate Cheese Fudge Recipe

Requests
Cookie recipe with spiced gumdrops | dressing to go along with a pork and roast beef Christmas dinner | need recipe for sugar free pumpkin bread | 
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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   



 

 




Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


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Vivien's Velveeta Fudge Recipe

Ingredients
3/4 lbs (12 oz) Velveeta, cut in to 1" cubes
1 cup (2 sticks) (1/2 Pound) butter or if you can stand it, margarine.
1 package (12 ounces) chocolate morsels (semi-sweet) (optional add 6 sq. Baker's
unsweetened baking chocolate for extra fudgy flavor)
2 tablespoons light corn syrup

Directions
Put all in a microwave safe bowl, heat on high until melted, stirring occasionally.

Place two pounds powdered sugar in mixing bowl. Gradually add chocolate mixture with mixer running at low and then medium speed. Add 2 teaspoons vanilla. Beat. Mix in 1-
1/2 cups chopped pecans or walnuts.

Pour into buttered 13x9 pan. Sprinkle with additional 1/2 cup choppped nuts. Pat nuts in. Cover, refrigerate several hours. Cut into squares.

May be frozen, wrapped in plastic and then foil for 8 weeks. Thaw in refrigerator
overnight before serving.

Variation: Substitute 1/2 cup crushed peppermint candies for nuts.

Merry Christmas to all
Vivien, Central California
Click Here to Print this Recipe


My wife used to make a cookie with spiced gumdrops. Since she died, nobody has found the recipe. It was a very simple cookie dough and had spiced gumdrops in it. She only made it at Christmas time. The unusual thing about the dough is that it had some ketchup it it. Guessing the recipe dates from late 60's or more likely early 70's. Anyone happen to have it?
Gary


Nancy, I'm fudge challenge and came across the easy Peanut Butter Fudge. I know that you have so many recipe using frosting and chips but my DH does not like it.

Susie's Creamy Peanut Butter Fudge Recipe

Very rich

Ingredients
1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
3-1/2 cups powdered sugar

Directions
For the microwave. Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

For the stove top. Combine the peanut butter, butter and vanilla in a medium size sauce pan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

Grease an 8-9" pan with butter or line with parchment paper. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Enjoy.

Everyone have a great week. Nancy and 4 legged associates stay safe, stay warm and comfortable.
Susie Indy
Click Here to Print this Recipe


I need a recipe for dressing to go along with a pork and roast beef Christmas dinner. Help! Sharon



This is a busy time of the year for everyone. Some newsletters may not have as many recipes, replies and tips.  I will send out the newsletter each day when there are at least three recipes, tips or suggestions. Some newsletters may be shorter than others because of this.
Nancy



Robbie's Jeff Davis Pie Recipes
Anna recently requested recipes for Jefferson Davis pie. I think there are probably thousands of different versions of this recipe. To me the first is the classic version and the second is more like a chess pie. Since you have made it before, but lost your recipe, you may remember enough to know if either of these are close to what you liked.
Robbie IN

Jefferson Davis Pie #1 Recipe

Ingredients
1/2 c. butter
2 c. brown sugar
4 egg yolks
2 tsp. flour
1/2 c. pecans or other nuts
1 pie shell, unbaked
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1 c. light cream
1/2 c. dates
1/2 c. raisins

Directions
Cream butter and sugar until light and fluffy. Add egg yolks; mix well. Combine flour and spice. Add to creamed mixture. Stir in rest of ingredients. Pour into unbaked pie shell. Bake at 350 degrees for about 40 minutes or until set. Cool. Top with Cool Whip or real whipped cream if desired.
Robbie IN

==

Jefferson Davis Pie #2 Recipe

Ingredients
2 cups brown sugar, packed
1 tablespoon flour
1/2 teaspoon ground nutmeg
1 cup half-and-half
2 tablespoons butter
4 eggs, slightly beaten
1 teaspoon lemon juice, fresh is best
1/2 teaspoon lemon rind, grated
1 unbaked 9-inch pie shell
whipped cream (optional)

Directions
Preheat oven to 350°F.
In a large bowl, thoroughly blend sugar, flour and nutmeg.
Stir in half and half.

Add eggs; mix well. Add lemon juice, peel and butter.
Beat well to blend. Pour into pie shell. Bake for 45 minutes until center is almost firm (pie will continue to firm up during the cooling process). If the pie crust edges brown too quickly, cover with strips of aluminum foil.
Serve with whipped cream.
Robbie IN
Click Here to Print this Recipe


This is for Anita who wanted the recipe for fudge using Velveeta. I am sure I have had the recipe since the 60s.
Robbie IN

Robbie's Favorite Fudge Recipe

Ingredients
1/2 lb. Velveeta cheese
1/2 lb. butter
2 lb. bag powdered sugar
1/2 c. cocoa
1 tsp. vanilla
Nuts or marshmallows, etc. (may be added if desired)

Directions
Melt butter and Velveeta cheese together. Sift powdered sugar and cocoa into melted mix. Add vanilla, mix all together, spread into greased pan.

This fudge can be shaped like a dough, can roll it into balls and dip in nuts or make into a log, put in refrigerator to cool, then cut into slices.
Robbie IN
Click Here to Print this Recipe


Doris' Pumpkin Dip and Cinnamon Chips Recipe

Ingredients
5 - 7" flour tortillas
1/2 tsp cinnamon
1 tbsp sugar

Preheat oven to 400°. For cinnamon chips, lightly spray tortillas with water in Kitchen Spritzer; combine cinnamon & sugar in Flour/Sugar Shaker & sprinkle over tortillas. Stack tortillas on cutting board and cut into 8 wedges using Pizza Cutter. Place in single layer on baking stone. Bake 8-10 minutes or until lightly browned & crisp. Remove to cooling rack, cool completely.

Dip:
1 cup solid pack pumpkin
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup packed brown sugar
1 cup Cool Whip, thawed
chopped pecans - optional
wedged apples & pears – optional

Combine pumpkin, sour cream, brown sugar & cinnamon in large bowl with whisk. Fold in Cool whip. Pour mixture into serving bowl and sprinkle with pecans, if desired. Serve with cinnamon chips, and apple or pear wedges.

Also good served with cinnamon graham crackers!
Doris in Oklahoma City (2012)
Click Here to Print this Recipe


Robbie's Holiday Cookie Recipes
Here are two cookie recipes that are great for the holidays or any time, but I always associate peppermint with the holidays.
Robbie IN

Nestlé Crunch Snowball Cookies

1 1/2 cups butter
3/4 cup powdered sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
3 cups all-purpose flour
5 NESTLÉ CRUNCH Candy Bar
1/4 cup powdered sugar

PREHEAT oven to 375° F. BEAT butter, 3/4 cup powdered sugar and salt in large mixer bowl until creamy. Beat in vanilla extract; gradually beat in flour. Stir in chopped Crunch bars. Shape dough into 1 1/4-inch balls.

Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and bottoms are lightly browned. SIFT 1/4 cup powdered sugar over hot cookies on baking sheet; cool on baking sheets for 10 minutes. Carefully remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers.
Robbie IN

==

Peppermint Puffs Recipe

Ingredients
1 cup firmly packed light brown sugar
3/4 cup butter flavor Crisco
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy canes or other peppermint candy

Directions
Heat oven to 375 degrees. Combine brown sugar, 3/4 cup shortening, milk and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in crushed candy.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake! Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.

Makes about 3 dozen cookies.
Robbie IN
Click Here to Print this Recipe


Good Morning, Does anybody have a good recipe for sugar free pumpkin bread?
Marilyn


Cookie Decorating Tips

• Let your cookies cool completely before decorating. If the cookie is not completely cool, the frosting will trap moisture and the cookie will sweat.

• Decorating sugar is graded by size with AA being the most popular large crystal size. It’s easiest to buy in white. That’s okay. Put some white crystals in a bowl, add a drop or two of food coloring, stir, and you have colored sugar crystals. There’s no need to stock a rainbow of colors. You can purchase AA sugar crystals on our site.

• Turbinado sugar is made of large crystals and is amber in color. We love it. It is less expensive than white decorating sugar. Consider turbinado where the amber color is not a problem. You can purchase turbinado sugar on our site.

• For firmer icing that will not spread and smear, use a recipe that calls for egg whites or use meringue powder. A couple tablespoons of meringue powder will firm up the icing nicely. You can purchase meringue powder on our site.

• Frosting, especially with meringue powder, dries quickly. Place a damp paper towel over each bowl of frosting that you are not using.

• Don’t have a piping bag? You can make do with a heavy plastic bag. Just snip a tiny corner of the bag and squeeze the frosting through the clipped corner.

• How do you get those nice, neat edges on frosted cookies? Use a fine tip with your icing set and pipe a border around the edge of the cookies. Let the frosting set. It helps to have a frosting that sets fairly hard, with egg whites or meringue powder. Then spread frosting between the piped edges. You can purchase a deluxe eight tip icing set on our site.
Mary J. (I think this came from Dennis at Prepared Pantry.)
Click Here to Print this Recipe


Mary J. Pumpkin Cake Recipe

Bottom Layer
1 box of plain yellow cake mix (remove 1 1/2 cups and set aside)
1/4 cup melted butter
1/4 teaspoon salt

Middle Layer
1 large can of pumpkin (29 oz.)
3 eggs
2/3 cup brown sugar
1-1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. ginger
2/3 cup evaporated milk

Top Layer
Reserved cake mix
1/2 cup white sugar
1/2 cup nuts
1 stick soft margarine
.
Bottom layer
Mix all ingredients together. Pat into a 9" x 13" pan that has been greased and floured. Push mixtue up on sides. Bake for 15 minutes in 350 degree oven.

Middle Layer
Beat all ingredients until well blended. Pour over baked bottom layer.

Top Layer
Make crumb mixture from these ingredients. Sprinkle over middle layer and bake for 50-55 minutes.
Mary J
Click Here to Print this Recipe


Thumbprint cookies are great for the holidays or any time you need cookies for family or an event. This is one of my many recipes for thumbprint cookies.
Robbie IN

German Chocolate Thumbprint Cookies Recipe

1 c. sugar
1 c. evaporated milk
1/2 c. butter, softened
1 tsp. vanilla
3 egg yolks, beaten
1 1/2 c. flaked coconut
1 1/2 c. chopped pecans

Cookies
1 pkg. German chocolate cake mix
1/3 c. butter, melted

In heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature.

Reserve 1 1/4 cups of topping mixture, set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened.

Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups topping.

Bake at 350 degrees for 10 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely.
About 5 dozen cookies.
Robbie IN
Click Here to Print this Recipe


This is for Anita in Camarillo wanting a Velveeta fudge recipe in the Dec. 15 newsletter. I make this all the time. It is so easy and so good.
Ann in West Texas

Chocolate Cheese Fudge Recipe

Ingredients
1/2 lb processed cheese, sliced or cubed
1 cup butter
1 teaspoon vanilla extract
1 cup nuts, chopped, pecans and/or walnuts
2 (16 oz) boxes confectioner's sugar
1/2 cup cocoa

Directions
Spray lightly the bottom of a 9x2 inch square pan with a nonstick spray. I make it in a square cheesecake pan because it is so easy to get out.
Using a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
Source: Paula Deen
Click Here to Print this Recipe



Weekly Specials at Prepared Pantry 







                



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 - 5540 2nd St.
Lubbock, Texas 79416

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