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December 2016 Recipes

December 3, 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 -  Pumpkin Butter Recipe | Pumpkin Cheesecake Lasagna Recipe | Old Fashion Almond Crunch Recipe | New Orleans Pralines Recipe | Peanut Butter Bonbons Recipe | Cranberry Rocky Road Candy Recipe | Old Fashion English Toffee Recipe | Old Fashion Pecan Log Recipe | Peach Eggnog Recipe | Oma's Black-Eyed Pea Casserole Recipe |

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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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Pumpkin Butter Recipe

Ingredients
1 15- oz. can pumpkin puree
1/2 c. apple cider
1/3 c. light brown sugar
1/4 c. maple syrup
1/4 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Pinch salt

Directions
Combine all ingredients in a small saucepan. Simmer over medium-low heat, stirring occasionally, until the mixture has thickened, about 20 minutes. Let cool completely. Store in airtight container in the refrigerator.
Spread pumpkin butter on toast, dollop over pancakes or serve with apples for dipping.
Source: Delish.com
ENJOY ! Judy in Montana
Click Here to Print this Recipe


Pumpkin Cheesecake Lasagna Recipe

Ingredients
1 (8 oz) package cream cheese, softened
1/4 c. sugar
1 1/2 c. heavy cream
2 c. milk
3 small packages vanilla pudding mix
1 c. pure pumpkin purée(I used canned pumpkin)
1 tsp. pumpkin pie spice
10 graham cracker sheets
1/4 c. Caramel topping
Pecans, for garnish

Directions
In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.

In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.)
Layer lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).
Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight. Drizzle with caramel and garnish with pecans before serving.
This is sooooo good !!! Serves10-12

From: Delish.com ENJOY !!! Judy in Montana
Click Here to Print this Recipe



I need some recipes for cucumber sandwiches and other finger sandwiches. Any help with tried and tested recipes would be appreciated.
Sharon



More Fravorite Candy Recipes from Mary J.

==

Old Fashion Almond Crunch Recipe

Ingredients
1 cup butter
1-1/4 cups sugar
2 tablesppons corn syrup
2 tablespoons water
1 cup slivered almonds; toasted
1 pk (11.5-oz) Nestle Toll House milk chocolate morsels

Directions
In heavy gauge saucepan, combine butter, sugar, corn syrup and water. Cook over medium heat, stirring constantly, until mixture boils. Boil to brittle stage (300 degrees) on candy thermometer. Remove from heat. Stir in almonds. Pour into foil-lined 15-1/2x10-1/2x1-inch pan. Sprinkle Nestle Toll House milk chocolate morsels over brittle. Let stand about 5 minutes until morsels become shiny and soft. Spread evenly over crunch. Cool to room temperature; chill 1 hour. Break into bite-size pieces.
Makes about 2 pounds.
Mary J.
Click Here to Print this Recipe


New Orleans Pralines Recipe

Ingredients
1 cup sugar
1 cup brown sugar
1 cup milk
1 teaspoon soda
1/8 teaspoon salt
1/4 cup butter
1 cup chopped pecans
1 teaspoon vanilla

Directions
In heavy saucepan combine sugars, salt, soda & milk. Heat to soft ball stage. Add butter, pecans & vanilla. Remove from heat & beat until mixture thickens. Drop by teaspoon onto waxed paper.
Makes 24 pralines
Mary J.
Click Here to Print this Recipe


Peanut Butter Bonbons Recipe

Ingredients
1 cup chunky peanut butter
2 tablespoons butter
1 cup sifted powdered sugar
1-1/2 cup finely chopped nuts
6 oz semi-sweet chocolate chips
1 teaspoon solid vegetable shortening

Directions
Combine peanut butter, butter and powdered sugar, stirring until smooth. Shape into balls. Melt chocolate and shortening over hot, (not boiling) water. Dip balls into chocolate, cool slightly, and roll in chopped nuts. Put balls on waxed paper-lined baking sheet and refrigerate until firm.
Mary J.
Click Here to Print this Recipe


Cranberry Rocky Road Candy Recipe

Ingredients
2 cups cranberries; fresh or frozen
1/2 cup sugar
1/2 cup water
1 pk (6-1/4 oz) miniature marshmallows; (can chop up large ones if necessary)
(6 oz) pecans
2 (8-oz) bars semisweet chocolate

Directions
Combine cranberries, sugar and water. Bring to a boil. Simmer 5 minutes. Drain and cool. Combin marshmallows and pecans with cranberries. Melt chocolate over hot water. Pour chocolate over cranberry mixture. Mix quickly until all particles are well coated. Spread mixture evenly into buttered 9 inch square pan. Chill until ready to serve. Cut into small squares or bars.
Mary J.
Click Here to Print this Recipe



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



Old Fashion English Toffee Recipe

Ingredients
1-3/4 cups granulated sugar
1/8 teaspoon cream of tartar
1 cup cream
1/2 cup butter
1 teaspoon vanilla or rum flavoring
1 pk (12 oz.) semi-sweet chocolate chips
1 cup chopped English walnuts

Directions
In a large, heavy saucepan combine sugar, cream of tartar, and cream. Stir over high heat until sugar dissolves. Bring to a boil and cook about 3 minutes; stirring constantly. Add butter. Cook and stir until light colored and thick to the soft-crack stage, 285 to 290 degrees. Remove from heat and add vanilla. Pour candy onto a well buttered pan. Melt chocolate chips in a microwave oven. Stir in nuts and spread over candy. Cut into squares when cool.
Makes 1 -1/2 pound
Mary J.
Click Here to Print this Recipe


Old Fashion Pecan Log Recipe

Ingredients
1/3 cup butter; softened
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon Salt
1 lb confectioner's sugar
1 lb light caramels
3 tablespoons evaporated milk
1-1/2 cups chopped pecans

Directions
Combine butter, syrup, vanilla and salt in large mixing bowl. Add sugar. Mix with fork, then knead with hands. Form into 6 rolls about 1 inch in diameter. Wrap individually in waxed paper. Store overnight in freezer. Heat caramels and evaporated milk in double boiler. Dip rolls in warm mixture, spooning to cover. (Rolls tend to soften if you don't work fast.) Roll in pecans and wrap in foil. Refrigerate. Slice before serving.
Mary Ann
Click Here to Print this Recipe


Port Wine Holiday Cheese Ball Recipe

Ingredients
1 ct Wispride Cheddar Cheese with Port Wine
4 oz bleu cheese
8 oz cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon finely minced onion

Garnish
Walnuts, pecans, or parsley

Directions
Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 - 24); take from refrigerator 30 mins before serving; cover with pecans, walnuts (halves or pieces) or parsley. Serve with with crackers.
Lisa TX
Click Here to Print this Recipe


Peach Eggnog Recipe

Ingredients
1 quart eggnog
3 cup Half and half
12 oz apricot nectar
1 cup rum
1 cup peach flavored brandy

Directions
In a 3-quart container, combine all ingredients; stir until well blended. Store in an airtight container in refrigerator. Serve chilled.
Makes 12 servings
Oma
Click Here to Print this Recipe


Oma's Black-Eyed Pea Casserole Recipe

Ingredients
4 slices Bacon, fried crisp
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup onion; chopped
1 (14-16 Ounce) can black-eyed peas
1 (14-16 ounce) can Tomatoes

Directions
Fry bacon in skillet until crisp. Drain on paper towels. In grease from bacon, saute celery, green peppers and onions until soft. Add peas, tomatoes and chopped bacon. Season with salt and pepper. Simmer about 20 minutes. If you like things a little spicy, use 1 can Ro-tel tomatoes and green chilies instead of regular tomatoes, or use half regular tomatoes and half Ro-tel.
Oma in New Orleans
Click Here to Print this Recipe


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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 - 5540 2nd St.
Lubbock, Texas 79416

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