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July 2016 Recipes

July 17, 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 -  Sherry's Blackberry Cobbler Recipe | Sherry's Peanut Butter Squares Recipe | Sherry's Blueberry Bread Pudding Recipe | Judy's Cucumber Soup Recipe | Judy's Crock Pot BBQ Beef Chuck Roast Recipe | Judy's Sliced Beef Brisket Recipe | Shirley's Crock Pot Roast Beef Recipe | Mary's Brisket Recipe | Mary's Yankee Brisket Pulled Barbecue Recipe | Linda's Crock Pot Roast Beef and Carrots Recipe | Lisa's Cranberry BBQ Beef Brisket Recipe | Lisa's Easy Brisket Recipe  | Lisa's Barbecue Beef Brisket Recipe | Lisa's Barbecue Beef Brisket Recipe | Mary J's Boiled Apple Dumplings 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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Sherry's Blackberry Cobbler Recipe

Ingredients:
3/4 cup sugar
1/2 cup flour
1/2 cup butter, melted
2 t. vanilla extract
2 12-oz bags frozen blackberries, about 5 cups
1/2 (15 oz) package refrigerated piecrusts
1 T. sugar

Directions:
Preheat oven to 425. Stir together first 4 ingredients in a large bowl. Gently stir in blackberries til sugar mixture is crumbly. Spoon fruit mixture into a lightly greased 11 x 7 inch baking dish. Cut piecrust into 1/2 inch wide strips, and arrange strips diagonally over blackberry mixture. Sprinkle with 1 T. sugar. Bake at 425 for 45 minutes or til crust is golden brown and center is bubbly. Serves 6 to 8.
Sherry (in Indiana)
Click here to Print this Recipe


Sherry's Peanut Butter Squares Recipe

Ingredients:
4 cups sifted powdered sugar
1 5 1/3- oz pkg. graham crackers, crushed, about 1 2/3 cups
1 cup creamy peanut butter
1 cup butter, melted
1 cup semisweet chocolate morsels, melted

Directions:
Stir together first 4 ingredients in medium bowl. Firmly press mixture into an ungreased 13 x 9 inch pan. Spread melted chocolate evenly over cracker layer.
Let stand at room temperature 2 hours or til chocolate is set. Cut into squares.

Note: Layer peanut butter squares between sheets of wax or parchment paper and store in airtight container up to 1 week, or freeze for up to 1 month. Makes 2 dozen.
Sherry (in Indiana)
Click Here to Print this Recipe 


On Sunday I sleep an hour later than I do the rest of the week. This morning my rude indoor critters woke me up at the at the crack of dawn. They were meowing at the top of their voice and had their paws on the back door. Not sure what was on the other side of the door, so I slowly opened it and peeked out. There sat two mama cats and their little kittens meowing. I assumed they wanted me to fill up their water containers. I had never been near the two mama cats and their baby kittens and did not know if they would be afraid of me. They weren't. They were got so excited when I filled their water containers. The two mama cats and their seven little kittens were tame. They ran up to me and were so excited for me to come out and help them. Sometime in the future I will try and get some pictures of them playing in the water.

I have a swing in the back yard. As I sat in the swing to watch all outdoor kitties, even the mama cats, wanted to sit beside me. It was so much fun holding and petting all of them. I am not sure what neighbors own the outdoor kitties but they are very tame. Just glad I have a backyard that is safe for them to play in during the daytime. It is not everyday that one gets to play with little kitties and not have to feed them. It is so much fun watching the kitties find out about the world. The whole world is one exciting experience after another. Today I watched one small kitten check out a leaf that had fallen in the yard. The small kitten sneaked up on it, touched it, smelled it and finally jumped on the leaf. It was so cute to watch him (or her.).
Nancy


Never met a bread pudding I didn't like and this one sounds really good.

Sherry's Blueberry Bread Pudding Recipe

Ingredients
1 loaf French bread, cubed, 16 oz
1 pkg. cream cheese, 8 oz, cut into pieces
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter, melted
1/4 cup maple syrup
1 jar blueberry preserves, 10 oz

Directions
Arrange half of bread cubes in lightly greased 13 x 9 inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.

Whisk together eggs, 4 cups milk, sugar, butter and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.

Preheat oven to 350. Bake, covered, at 350 for 30 minutes. Uncover and bake 30 more minutes or til lightly browned and set. Let stand 5 minutes before serving.

Stir together remaining 2 cups blueberries and blueberry preserves in pan over low heat til warm. Serve blueberry mixture over bread pudding. Garnish if desired.
Serves 10 to 12
Sherry (in Indiana)
Click here to Print this Recipe


Judy's Cucumber Soup Recipe

Ingredients
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt

Directions
Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley.

Love it warm with sandwiches!! ENJOY
Judy in Montana
Click Here to Print this Recipe




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On Sundays I sleep an hour later than I do the rest of the week. This morning my rude indoor critters woke me up at the usual time. They were meowing at the top of their voice and had their paws up on the back door. Not sure what was on the other side of the door, so I slowly opened it and peeked out. There sat two mama cats and their little kittens. They were meowing loudly. I assumed they wanted me to fill up their water containers. I had never been around the two mama cats and their kittens and did not know if they would be afraid of me. They weren't. They were got so excited when I filled their water containers. The two mama cats and their seven little kittens were very tame. They ran up to me and were so excited for me to come out and help them. Sometime in the future I will try and get some pictures of them playing in the water.

I have a swing in the back yard. As I sat in the swing to watch the cats, even the mama cats, wanted to sit beside me. I had two mama cats and seven kittens (about two weeks old) beside me on the swing. It was so much fun holding and petting all of them. I am not sure what neighbors own the outdoor kitties but they are very tame. Just glad I have a backyard that is safe for them to play in during the daytime. It is not everyday that one gets to play with little kitties and not have to feed them. It is so much fun watching the kitties find out about the world. The whole world is one exciting experience after another. Today I watched one small kitten check out a leaf that had fallen in the yard. They sneaked up on it, touched it, smelled it and finally jumped on the leaf. It was so cute to watch him (or her.)
Nancy



Judy's Crock Pot BBQ Beef Chuck Roast Recipe

Ingredients
1 envelope meat marinade - (1 1/8 oz)
1 Cup ketchup
1/3 Cup orange juice
2 Pounds boneless chuck roast - (to 3 lbs), excess fat trimmed

Directions
Combine marinade, ketchup and orange juice. Set aside. Place roast in crockpot. Pour marinade mixture over roast. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours. Carefully remove roast from crockpot onto a dish. Shred meat with fork. Stir sauce and spoon over meat. This recipe yields 6 servings.
Judy 2002
Click Here to Print this Recipe


Judy's Sliced Beef Brisket Recipe

Ingredients
1 (4-5 lb.) brisket
1 to 1 1/2 oz. onion soup mix
1/4 c. catsup
2 tbsp. Worcestershire sauce
1/2 tsp. cinnamon
1/2 tsp. minced garlic
4 tsp. flour
1/4 tsp. pepper

Directions
Place brisket in slow cooker. Combine 2 cups water with onion soup mix, catsup, Worcestershire sauce, cinnamon, garlic, and pepper. Pour over brisket. Cover and cook on low 8-10 hours. Remove brisket and keep warm. Measure cooking liquid, skim fat divide into two - 3/4 measures, freeze half. Make gravy with cooking liquid, flour, and 1/4 cup water. Divide beef in half and freeze half. Serve brisket with gravy.
Judy 2002
Click here to Print this Recipe


Shirley's Crock Pot Roast Beef Recipe

Ingredients
3 to 4 lbs. brisket, rump roast, or pot roast
2 to 3 potatoes, pared and quartered
2 to 3 carrots, pared and thinly sliced
1 onion, peeled and quartered
Salt and pepper to taste
1/2 c. water or beef consomme

Directions
Put vegetables in bottom of crockpot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours. (High 4 to 5 hours). Remove meat and vegetables with spatula.
Shirley 2001
Click Here to Print this Recipe


Mary's Brisket Recipe

Ingredients
4 - 5 lb. beef brisket
1 med. onion, sliced
1/2 c. water
1 sm. catsup or barbecue sauce
1 pkg. dry onion soup
2 med. celery stalks
1 can beer

Directions
Brown brisket and place in shallow baking dish. Sprinkle dry soup over meat. Arrange celery and onions on meat. Combine catsup or sauce with water. Pour around meat. Bake covered in 350 degree oven for 45 minutes per pound. About 45 minutes before meat is done, add beer and bake until done. Slice and serve sauce. Serves 8 - 10.
Mary 2001
Click Here to Print this Recipe


Mary's Yankee Brisket Pulled Barbecue Recipe

Ingredients
4 lb. beef brisket or chuck roast (may use pork shoulder)
3 1/2 oz. liquid smoke
2 c. chopped onion
1/4 c. cider vinegar
2 tbsp. spicy mustard
1 tbsp. dark molasses
1/4 tsp. liquid hot pepper sauce
3 tbsp. Worcestershire sauce
1 c. ketchup
1/2 c. chili sauce
1/2 lemon, sliced
1 tbsp. salt (more or less, to taste)
1/4 tsp. black pepper

Directions
Preheat oven to 325 degrees. Put the meat on a rack in a roasting pan, fat side up. Pour liquid smoke around it. Seal the pan with foil and place in the oven. Roast the brisket for 4 hours or until tender, turning once. Uncover for the last 30 minutes to brown. Remove from the oven and let meat cool. Wrap in plastic and place in refrigerator. Save the pan juices. Refrigerate overnight. Remove meat and uncover. Trim away any remaining fat. Pull the meat into small shreds. Remove the hardened fat from the pan juices. In a large pot melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all the remaining ingredients and 1 cup of the pan juices. Simmer and stir well for 20 minutes over low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist.
Mary 2001
Click Here to Print this Recipe



               



Linda's Crock Pot Roast Beef and Carrots Recipe

Ingredients
3 to 4 lbs. brisket, rump roast, or pot roast
2 to 3 potatoes, pared and quartered
2 to 3 carrots, pared and thinly sliced
1 onion, peeled and quartered
Salt and pepper to taste
1/2 c. water or beef consomme

Directions
Put vegetables in bottom of crockpot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours. (High 4 to 5 hours). Remove meat and vegetables with spatula.
Linda NM 2003
Click Here to Print this Recipe


Lisa's Cranberry BBQ Beef Brisket Recipe

Ingredients
1 brisket
1 pkg. onion soup mix
2 tbsp. brown sugar
1 can whole cranberries
1/2 c. tomato paste
4-5 peeled carrots

Directions
Place brisket (fat side up) in baking pan surrounded by carrots. Heat remaining ingredients in saucepan, then pour over brisket. Cover tightly with foil. Bake at 350 degrees for 2 - 2 1/2 hours. Prepare a day in advance for best flavor. After cooling, skim fat from gravy. Before reheating, remove fat from meat, slice meat and return to gravy and heat.
Lisa 2001
Click Here to Print this Recipe


Lisa's Easy Brisket Recipe

Ingredients
4 lb. fresh brisket (or London broil)
1 (8 oz.) bottle gingerale
1 pkg. dry onion soup mix
1 c. ketchup

Directions
Put brisket in roasting pan. Mix other ingredients and pour over meat. Cook in 325 degree oven, covered for 2 hours and uncovered for 1 hour. If gravy gets too thick or dries up, add small amount of water. Serves 4 to 6.
Lisa 2008
Click Here to Print this Recipe


Lisa's Barbecue Beef Brisket Recipe

Put brisket in foil with fat side up. Salt and pepper to taste. Sprinkle on top 1/2 package dry onion soup mix. Sprinkle Smokey flavoring and garlic powder. Wrap up real tight with heavy duty foil. Bake at 300 degrees for 4-5 hours depending on size. When half done, put Open Pit Hickory Flavor barbecue sauce on and continue to bake all covered and sealed. When done, cool and slice across the grain. Can be reheated.
Lisa 2003
Click Here to Print this Recipe


Mary J's Boiled Apple Dumplings Recipe

Ingredients
2 C. self-rising flour
1/2 C. apple juice
1/2 tsp. ground cinnamon
1 C. diced apples
2 (46 fluid oz.) cans apple juice
1 T. cornstarch

Directions
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon,stirring until smooth. Stir in diced apple. Pour all the apple juice into a 4-quart pot with a tight fitting lid. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking. After 20 minutes, remove dumplings from pan; set aside. Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings. Makes 8 dumplings.
Mary J
Click Here to Print this Recipe


Mary J's Vanilla Ice Cream Recipe

Ingredients
4 boxes instant vanilla pudding
3 quarts milk
3 cups sugar
dash of salt
2 cans Pet milk
1 pint whipped cream
3 tablespoon vanilla

Directions
Beat pudding and milk; add sugar. Beat very well. Let this stand until thickened. Add salt and Pet milk (or whipped cream). Beat again and add vanilla. Freeze in ice cream freezer.
Mary J


Mary J's Raisin Pie Recipe

Ingredients
1-3/4 c. milk
3 large eggs; separated
1 package (3 oz) vanilla pudding & pie filling mix (not instant)
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
9 inch baked pastry shell
6 tbsp. sugar

Directions
In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or until meringue is lightly browned.
Mary J


Halibut Fillets Recipe

Ingredients
4 (4 ounce) halibut steaks
1/2 cup sugar free apricot preserves
2 tablespoons white vinegar
1/2 teaspoon dried tarragon leaves
Salt to taste
Pepper to taste

Directions
Spray broiler pan rack with nonstick spray. Place fish steaks on rack and broil 4 inches from heat for 4 minutes. Turn fish and broil 4 minutes longer. Mix remaining ingredients and spoon over fish. Broil 1 minute longer or until fish flakes easily with fork.

Makes 4 servings
Calories 123 Fat 1g Fiber 0g Carbohydrate 10g Sodium 66mg Cholesterol 49mg Protein 20g
Sarah 2004


Steak Kabobs Recipe

Ingredients
2 pounds eye of round beef steak
1 21 ounce can crushed pineapple in its own juices
Kabob Sticks
Garlic salt (optional)

Directions
Cut steak into 1 1/2 inch pieces, removing all visible fat. In Ziploc gallon sized bay marinate steak pieces in crushed pineapple, and juice for at least 8 hours. (The longer it marinates, the better it tastes.)

Arrange 6 pieces of steak on kebob stick. Sprinkle lightly with garlic salt. Cook on grill, turning once, until desired doneness is achieved.

Makes 6 (3/4 cup) servings
Calories 154 Fat 5g Fiber 0g Carbohydrate 1g Cholesterol 61mg Protein 25g Sodium 60g
Sarah 2004


Stir Fried Ham and Cabbage Recipe

Ingredients
1/4 cup Butter Bud Sprinkles, dry
2 (16 ounce)packages pre-cut slaw mix with big pieces of red cabbage removed
12 ounces extra lean ham, cut into tiny pieces
1/4 cup hot water
Dash of ground black pepper, optional

Directions
In a large nonstick, covered skillet cook all ingredients over high heat for 8-10 minutes, stirring occasionally. If you desire this dish more tender cook an additional 5 minutes.

Makes 6 (3/4 cup) servings
Calories 116 Fat 3g Fiber 3g Carbohydrate 10g Cholesterol 22mg Sodium 979mg Protein 13g
Sarah 204


Taco Bell Mac Recipe

Ingredients
1 lb. lean ground beef
1 clove garlic, minced
1 jar (16 oz.) TACO BELL Thick 'N Chunky Mild Salsa
1 jar (8 oz.) TACO BELL Taco Sauce
1 can (15 oz.) black beans, rinsed, drained
3/4 cup elbow macaroni, uncooked
1-1/2 cups water

Directions
Cook meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.

Add remaining ingredients; mix well. Bring to a boil. Reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.

Serves: 6
Calories 310 Total fat 11 g Saturated fat 4 g Cholesterol 45 mg Sodium 900 mg Carbohydrate 30 g Dietary fiber 6 g
Sarah 2004





                








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Lubbock, Texas 79416

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