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July 2016 Recipes

July 29, 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 -  Sour Cream Peach Pie Recipe | Pear and Red Onion Salsa Recipe | Cracker Barrel Cherry Chocolate Cobbler Copycat/Clone | Sweet Potato Biscuit Recipe | weet Potato Biscuit Recipe | Mock Pecan (but really Pinto Bean) Pie Recipe | Sweet Potato Biscuits Recipe | Pimiento and Cheese Deviled Eggs Recipe | Guilt Free Icy Treat Recipe
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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.

A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
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Really appreciate the response to my request for French Salad Dressing. What about Creamy Italian? I asked for some in a local Italian restaurant and they brought me a side of Ranch to mix in with the Italian already on salad ????
Anita in Camarillo.

Good morning Nancy,
Newsletter looks wonderful today. Just can't understand why my 3 cats prefer to be on the hot porch versus in the house in the A/C.
Dianne in Wisconsin

Sour Cream Peach Pie Recipe

2 cups peaches (fresh, frozen or canned)
3/4 cup sugar
2 Tbsp flour
1 cup sour cream
2 eggs
1/2 tsp vanilla
1/8 tsp plain salt
1 9inch pie shell-unbaked

1/3 cup sugar
1tsp cinnamon
1/3 cup flour
1/4 cup butter

Place peaches in the pie shell. Mix sugar, sour cream,eggs, vanilla and salt together well. Pour over peaches.

Bake 450 degrees for 15 minutes. Reduce heat to 350* and bake 30 minutes longer.

Mix all ingredients togetherand sprinkle on top of pie. Bake 20 minutes longer at 325*.
serves 6
Judy in Montana
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Pear and Red Onion Salsa Recipe

4 pears diced
1 red onion minced
juice of 2 limes
1/4 cup minced cilantro
1 Tbsp of honey

Mix together in a glass bowl. Cover and refrigerate overnight. The red onion should bleed some color onto pears, adding a little more color.
Use with pork, chicken or duck. SOOO good!
Makes 6 cups
from a Bon Appetit chef Gwen Gulliksen
Judy in Montana
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Cracker Barrel Cherry Chocolate Cobbler Copycat/Clone

1-1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi-sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 F for 40 - 45 minutes. Serve warm with heavy cream.
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Mock Pecan (but really Pinto Bean) Pie Recipe

Preheat oven to 350 degrees.

1 heaping cup of mashed pinto beans
1/2 cup sugar
1 cup brown sugar
1/2 cup butter
2 eggs, beaten
Unbaked pie shell

Cream sugars, eggs and butter. Add beans and mix well. Pour into 9 inch unbaked shell. Bake in preheated oven until inserted knife comes out clean, about 40-45 minutes.
Mary J
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Sweet Potato Biscuit Recipe
In response to a request from Marge in the July 28 newsletter for a Sweet Potato Biscuit recipe, this one was on a table card at English’s Chick N Steak House restaurant in Ocean City MD (18 locations in MD), in the mid-1960’s. .English's opened in 1937, and closed in 2015.

6 tablespoons vegetable shortening
4 cups mashed sweet potatoes
2 cups flour
3 teaspoons baking powder
4 tablespoons sugar
1 ½ teaspoons salt

Preheat oven to 450. Sift together flour, baking powder and salt. Add sugar and vegetable shortening to sweet potatoes while hot. Combine flour mixture and potato mixture. Knead for one minute. Roll or pat to ¼ inch thickness. Cut with desired size biscuit cutter and bake on sheet at 475 for 12-15 minutes.
Bill in SE Florida
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For Marge.
This is not TNT. Found it someplace recently and can't wait to try it myself, just haven't had any left-overs lately. If you try it, please let Nancy know if it's good. Thanks !

Quickest and EZiest Sweet Potato Biscuits Recipe

2 C. Martha White, Bisquick, or Jffy biscuit mix

1/2 c. mashed sweet potato (canned is fine)
1/4 tsp. vanilla (opt)

Make drop biscuits as usual, but use milk instead of water, & stir in sweet potato & vanilla at the same time. Bake as usual, or if your oven is slow, maybe a minute or 2 more than usual. Our favorite mix is Martha White, so that's what I'll try.
Marilyn in FL
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For Patsy:

Pimiento and Cheese Deviled Eggs Recipe

6 hard cooked eggs
1/4 cup finely shredded sharp cheddar cheese
2 T. mayonnaise
4 t. diced pimientos, divided
2 t. Dijon mustard
2 t. finely chopped sweet onion
1 small garlic clove, minced
Dash salt & pepper

Cut eggs in half lengthwise. Remove yolks; set whites aside. In small bowl, mash yolks. Add cheese, mayo, 3 t. pimientos, mustard, onion, garlic, salt & pepper; mix well. Stuff or pipe into egg whites. Garnish w/remaining pimientos. Refrigerate until serving.
Yield: 1 dozen 1 egg half= 66 calories
Athena in DE


Deviled egg secret:
After the cooked egg yolks are smashed with a fork, moisten them with a dribble of melted butter, then mix in the other ingredients to taste. The butter lends a smoothness to the yolk mixture that's subtle but tasty.
Athena in DE
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Guilt Free Icy Treat Recipe

It has been so hot and humid in SE that I find myself wanting cold snacks , but I did not want to indulge in the expense nor the calories of frozen treats. I found this is cheap, easy and satisfying for a temporary cool down.

In a saucepan combine 1 4 serving box of sugar free gelatin in your favorite flavor and

2 cups water. Bring to a boil and add 2 cups cold water.

Stir in 1/4 to 1/2 cup sugar substitute such as Splenda. I used the full 1/2 cup the first time and thought it a bit too sweet. Use what your taste prefers.

Pour into small paper cups, popsicle molds or I used empty yogurt cups.

Freeze till hard and I found it took overnight to make mine truly solid. I put in popsicle sticks in my first batch but decided it was easier to eat them with a spoon so I skipped the sticks the next time. This amount made five yogurt cups of the 6 ounce size.
Nana in SE Ohio
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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 

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Nancy Rogers

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