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January 2016 Recipes

February 5, 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 -

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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   



 

 




Canadian Sugar Pie | Tarte au Sucre |

Unbaked 9 1/2 inch tart shell, homemade or store bought
1 1/2 cups brown sugar
2 T. flour
1/8 t. salt
1 t. vanilla
1/3 cup heavy cream

Set oven rack in middle position. Preheat oven to 350. Use your hands (wear disposable gloves ) to mix brown sugar, flour and salt in a mixing bowl. Pick out and discard any hard particles of brown sugar. Sprinkle mixture evenly over bottom of tart shell. Add vanilla to heavy cream and pour over mixture, spreading lightly with an offset spatula. Bake about 35 minutes or til pastry is golden brown and filling is dark and bubbly. cool on rack. Serve either slightly warm or at room temperature with whipped cream. This tart is best when eaten the day it is baked. Store leftovers loosely covered with paper towel and wax paper in refrigerator. This recipe is from the 1920’s.
Sherry (in Indiana)
Click Here to Print this Recipe


Blubeberry French Toast Casserole Recipe

1/2 loaf French Bread, cubed
4 oz. cream cheese
1 Tbs. milk
1/2 cup powdered sugar
1 cup blueberries
1 cup milk
5 eggs
2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup maple syrup

Blueberry Syrup
1 cup cold water
2 Tbs. corn starch
1/2 cup sugar
1 cup blueberries

Spray an 8-x-8 inch casserole dish with nonstick spray. Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish.

Mix together cream cheese, milk, and powdered sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with blueberries.

Add remaining bread cubes over the top. Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with additional blueberries. Cover with foil and refrigerate overnight.

Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set.

During the last 10 minutes of baking time, prepare the blueberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add blueberries and continue simmering for 10 minutes. Use immersion blender to finish syrup. Serve casserole with warm syrup immediately.

Notes
Syrup can be made ahead of time and stored in the fridge until needed. Simply reheat in a microwave until warm.

Casserole is best enjoyed served immediately, but can be stored in the fridge for 2 days.

You can substitute frozen berries. Also, you can use any type of berry you prefer.
Abby Atlanta
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Basil Chicken Hash Recipe

Ingredients
4 split chicken breasts, bone-in, skin-on
16 basil leaves
Olive Oil
Kosher salt and freshly ground black pepper
6 Tbs. unsalted butter, divided
2 lbs. boiling potatoes, peeled and large diced
2 red onions, chopped
2 red bell peppers, large diced
3 garlic cloves, minced
2 tsp. fresh thyme leaves
1 tsp. paprika
1 Tbs. tomato paste
4 minced scallions, white and green parts
1/4 cup chopped fresh leaf parsley

Directions
Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

Melt 4 Tbs. of the butter in a large sauté pan. Add the potatoes and onions, 1 tsp. salt and 1/2 tsp. pepper and sauté over medium heat for about 10 minutes, until evenly browned and cooked through.

In a separate sauté pan, melt the remaining 2 Tbs. of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 tsp. salt and 1/2 tsp. pepper and sauté over medium heat for about 5 minutes, until the edges of the peppers are seared. Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
Serves 4
Abby Atlanta
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Gourmet Jams and Jellies from The Prepared Pantry


This yummy coffee cake would be perfect to serve around Valentine's Day We like to top it with a little whipped cream, but isn't necessary.

Cherry Brunch Cake Recipe

Ingredients
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 tsp. vanilla
3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 cans pitted red sour cherries, drained
1/4 cup sugar
1 tsp. cinnamon

Directions
Cream butter and 1-1/2 cups sugar until light; add eggs and vanilla. Mix flour with salt and baking powder an add alternately to creamed mixture with milk, blending well. Fold drained cherries gently into batter. Pour into a greased 9x13" pan. Mix 1/4 cup sugar and cinnamon together and sprinkle over the top. Bake at 350 for 40 minutes, or till tests done with toothpick. Best served warm, Makes 15 servings.
Judy (in Alaska)
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This chowder is really SO good! It is a recipe my mother always used, and I still enjoy it all these years later.

Creamy Corn Chowder Recipe

Ingredients
6 slices bacon, cut up
1/2 cup diced onion
1 cup diced celery
3 tbsp. flour
4 cups milk, scalded
1 can cream-style corn
1-1/2 cup diced cooked potatoes
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
2 tbsp. minced fresh parsley (optional)

Cook bacon pieces until golden brown; drain on paper towel, and crumble. Cook onion and celery until tender and lightly browned. Add flour and blend gradually. Add scalded milk gradually, stirring and cooking until thickened on low heat. Add corn, potatoes, bacon, seasoning and Worcestershire sauce. Blend an and heat through; Stir in snipped parsley, if desired. Serve in soup bowls.
Serves 6.

Variations: can stir in 1-1/2 cups cubed ham, and also can stir in 1-1/2 cups shredded cheddar cheese, if desired.
Judy (in Alaska)
Click Here to Print this Recipe


Weekly Specials from The Prepared Pantry

I would like an Oatmeal bread recipe with no yeast.
Susie Indy


This is one of my favorites. Could make an entire meal of it.

Ramen Noodle Slaw Recipe

Ingredients
1 pkg. slaw mix, 16 oz
4 scallions, chopped
1/4 cup toasted sliced almonds
2 T. sesame seeds or sunflower seeds
1 pkg. chicken flavored ramen noodles, uncooked and noodles crushed
2 T. sugar
1 t. salt
1/2 cup vegetable oil
1/2 t. black pepper
3 T. rice vinegar, regular or sweet
1 packet chicken seasoning from the ramen noodle package

Directions
Mix all slaw ingredients in large bowl. Blend well. Mix sugar, salt, vegetable oil, black pepper, rice vinegar and chicken seasoning mix in a jar with tight fitting lid. Shake well to mix. Pour dressing over slaw mixture and toss to coat. Serve at once.
Serves 6 to 8.
Sherry (in Indiana)
Click Here to Print this Recipe


Here's a recipe that I used to make every year at valentines.

Vanilla Dreamboat Dessert Recipe

Ingredients:
1 pkg golden Oreos, finely crushed {About 36 cookies}
6 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup granulated sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip, divided
2 pkgs. {3.4 oz.} instant vanilla pudding
3 -1/4 cups whole milk, cold
1 (6 oz) bag white chocolate chips

Directions:
In a large bowl, combine Oreos and butter and mix until crumbs are fully coated.

Press the crumbs into an ungreased 9x13 inch baking dish.

Place the pan in the refrigerator while you work on the additional layers.

In a medium bowl, mix the cream cheese until light and fluffy. Add 2 Tbsp. milk and sugar and mix well. Fold in 1 & 1/4 cups Cool Whip. Spread this mixture over the crust.

In another bowl, combine the vanilla pudding with 3 & 1/4 cups milk and whisk until pudding starts to thicken. Spread pudding mixture over the cream cheese layer.

Let the dessert rest for about 5 minutes so the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle the chocolate chips evenly over entire dish.

Place in the freezer for 1 hour or refrigerator for 4 hours before serving.
Sherry (in Indiana)
Click Here to Print this Recipe


Catalina Chicken Breasts Recipe

Ingredients
2 tsp. Oil
6 small boneless chicken breasts
1/2 cup Kraft Catalina Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 tsp.)

Directions
Preheat oven to 350. Heat oil in large skillet on med-high heat. Add chicken; cook about 5 mins on each side or until browned. Remove chicken from skillet; place in 3-qt baking dish.

Mix dressing, jam, and soup mix in small bowl. Warm in microwave so all can be blended. Pour over chicken. Bake 45 mins. or until chicken is cooked through. Serve with minute Rice and salad.

I usually double jam and Catalina. I cut the chicken breasts in half and they were over cooked. Try testing them at 25 minutes.
Abby Atlanta
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Hi Nancy, I am resending these as they did not appear in the last two newsletters. I cannot access the January 31 newsletter, so perhaps you printed them in that newsletter. The January 31 newsletter does not show up on the list of January letters on your site, so I just thought you did not do one that day. Thanks for all you do. Please ignore anyone who criticizes you. You are awesome!!!

This is for Lindy, who in the 1/28 newsletter wanted a sourdough starter, I don't have a recipe that I have found to consistently work. If others do not share a recipe or if you don't find one on your own, consider buying a starter. Amazon sells several sourdough starters. They are easy to use and work well and are easy to keep going. King Arthur Flour also sells a great starter.
www.kingarthurflour.com
You might also try a local health food store in your area, if you do not want to order on line. Good Luck with all your bread making. We enjoy homemade bread a lot.

In the 1/28 newsletter Sue OH wanted to know how to make vanilla extract. some people say you should let the mixture age for up to six months before using. I think it is a matter of opinion and taste. Robbie In

Homemade Vanilla Extract Recipe

Ingredients
1 c. brandy, bourbon or Jack Daniels
6 whole vanilla beans, cut lengthwise into about 4 pieces

Directions
Combine brandy, bourbon or other favorite alcohol (even vodka) with vanilla beans in a jar with a tight fitting lid. Canning jars or wire bail fruit juice bottles with a rubber ring are especially well suited for this.
Close and allow to stand for 2-3 months, shaking 3 times a week; As it ages, it darkens. If desired, once aged, the mixture may be strained and stored and the vanilla beans reused. Or leave the beans in the mixture, adding additional alcohol as the vanilla is used. Use full strength in any recipe calling for vanilla extract.
Robbie IN


2 Minute Fudge Recipe

Ingredients:
1 (16 ounce) box powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 tablespoon vanilla
1 stick butter
1 cup nuts, chopped

Directions:
In 1-1/2 quart baking dish, combine powdered sugar, cocoa, salt, milk and vanilla until partially blended. Place butter over top in center. Microwave for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into lightly buttered 8x4 inch dish. Freeze for 20 to 30 minutes. Cut and enjoy.
Sherry (in Indiana)
Click Here to Print this Recipe


4 Ingredient Pie Recipe

Ingredients:
1 can Eagle brand sweetened condensed milk
1 package lemonade or lime flavored Kool-Aid
8 oz. Cool Whip (thawed)
1 (9 inch) graham cracker or chocolate graham cracker crust

Directions:
Mix milk and Kool-Aid together til thickened. Fold in Cool Whip and pour into pie shell. Refrigerate several hours before cutting.
Sherry (in Indiana)
Click Here to Print this Recipe


5 Layer Ranch Dip Recipe

Ingredients:
1 envelope Lipton recipe secrets Ranch soup mix
1 container sour cream (16 oz)
1 cup shredded lettuce
1 medium tomato, chopped (about 1 cup)
1/3 cup chopped red onion
1 cup shredded Cheddar cheese, about 4 oz

Directions:
In a 2 quart shallow dish, combine soup mix and sour cream. Evenly layer remaining ingredients, ending with cheese. Chill, if desired. Serve with tortilla chips. Makes 7 about cups dip.
Sherry (in Indiana)
Click Here to Print this Recipe


Hi Nancy,
I have some really old cookbooks that belonged to my Grandmother and Great Aunt. I’m 76 so I think these cookbooks are close to 100 years old. They have some interesting recipes. Do you think your readers would be interested and if so, I would be glad to share. I also have an old book from Virginia Home Keepers. For example, one of the articles instructs the reader on how to construct a rolling kneeling “box” to scrub porches and floors.
Mary Ann from Kentucky

Comment
I will post it to the newsletter and let the NancyLanders respond to your message. I personally would love some old time recipes.
Nancy


Amish Boiled Salad Dressing Recipe

Ingredients
1 egg, lightly beaten
1/2 cup sugar
1 tablespoon flour
1/2 cup water
1/2 cup vinegar
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Combine in saucepan in the order given. Bring to a boil stirring till thickened. Cool before using. May need thinned a little with milk . Good on potato salad, macaroni salad , or cole slaw.
Nana in SE Ohio
Click Here to Print this Recipe


Had the Blueberry Praline kind the other night, easy & really pretty yummy.

Blueberry Brown Sugar Corn Muffins Recipe
plus Praline style & Strawberry Variations

1 (6-7 oz.) package Martha White Buttermilk Corn Muffin mix
! packed serving spoon brown sugar, plus more for top & bottom
1 egg
1/2 c. milk, lower fat is fine
1/2 to 3/4 c. blueberries, thawed or rinsed, & patted somewhat dry with paper towels

Heat oven to 400º. Spray an 8-cup muffin tin heavily & set in oven while you heat it & mix the batter. Combine egg with milk; stir in sugar & Martha Mix till just blended; fold in berries. Pull tin from oven; sprinkle some brown sugar to taste in each cup. Divide batter between the cups & sprinkle tops with more brown sugar. Set into oven & bake 15 to 20 minutes, or till golden brown. When they come from the oven, circle gently with a knife & lift onto a rack to cool.

Praline Variation: Toss 2-3 pecan halves into the bottoms of the cups & add 3 more to the top of each muffin. These are absolutely delish; they were amazing with Crab & Corn Chowder.

Strawberry Variation: substitute cut fresh strawberries for the blueberries.
Marilyn in FL
Click here to Print this Recipe


My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection


Bread Mixes from The 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.
For a
free 2 week trial of this software, Click Here


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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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