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July 2016 Recipes

July 31, 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 -  Ice Cream Blueberry Muffins Recipe | Brisket Recipes | Extra Fluffy Corn Bread Recipe | Old Fashioned Egg Custard Pie Recipe | Old Fashioned Egg Custard Pie Recipe | Bavarian Red Cabbage Recipe | Baked Cauli-Tots Recipe | Baked Cauli-Tots Recipe | Blueberry Muffin with Ice Cream Recipe | Jiffy Cake Cornbread Recipe | Sweet Cornbread Recipe | Easy Ginger Beef Recipe | Yellow Cake Mix Recipes and Variations | Nana's Cornbread Recipe | Candied Pecans Recipes | Basic Cake Mix Recipe and Variations | Pineapple Sorbet 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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This may be the recipe that Lisa requested in yesterday's newsletter.
Robbie IN

Ice Cream Blueberry Muffins Recipe

Ingredients
1 1/2 c. self rising flour
2 c. vanilla ice cream, melted
1-1/2 c. blueberries

Directions
Sift flour into melted ice cream until all the flour is dissolved. Add blueberries, fold in gently. Pour into greased baking muffin tins. Bake at 350 degrees for 12 - 15 minutes. Can substitute other fruit for the blueberries or use chocolate chips of other chips in place of the blueberries.
Robbie In
Click Here to Print this Recipe


Brisket Recipes
Here are two recipes for Diane, who wanted brisket recipes. The second is from Arlene Mo and I believe was in a newsletter earlier in July. If I got the first recipe from this newsletter, I no longer know who shared it. I have also prepared the first recipe in the slow cooker - Crock pot.
Robbie In

Easy Brisket Recipe

Ingredients
4 lb. fresh brisket (or London broil)
1 (8 oz.) bottle ginger ale can also use beer
1 pkg. dry onion soup mix
1 c. ketchup

Directions
Put brisket in roasting pan sprayed with non stick spray. 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, add small amount of water. Serves 4 to 6. Can also use beer instead of ginger ale.
Robbie IN

==

Texas Style Beef Brisket Recipe

Ingredients
beef brisket (6 lb.)

Sauce Ingredients
3 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 bay leaves
2 garlic cloves, minced
1 tsp. celery salt
1 tsp. pepper
1 tsp. liquid smoke
1/2 cup beef broth

Directions
Combine all sauce ingredients, and place in a resealable plastic bag, with the brisket. Refrigerate overnight. Next day place in a 5-6 qt. slow cooker and cook on low 6-8 hours or until tender.
Arlene Mo

==

Barbecue Sauce Recipe

Ingredients
1 med. onion, chopped
2 tbsp. cooking oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup vinegar
2 tsp. chili powder
1/2 tsp. ground mustard

Directions
Saute onion in cooking oil until tender. Add garlic and cook 1 more minute. Stir in remaining ingredients and heat through. Remove brisket from slow cooker, discard bay leaf. Place 1 cup cooking liquid in measuring cup, and add to barbecue sauce. Discard remaining juice. Return brisket to slow cooker, top with sauce mixture. Cover and cook on high 30 more minutes.
Arlene.
Click Here to Print these Brisket Recipes


This may be the recipe Sharon wanted in the 7/29 newsletter. I have also seen it called Los Angeles Corn Bread, Angeles Corn Bread and Sweet Cake Corn Bread.
Robbie IN

Extra Fluffy Corn Bread Recipe

Ingredients
1 box Jiffy cornbread mix
1 box Jiffy yellow cake mix

Directions
Prepare mixes separately per package directions. Pour the two prepared mixes together and stir until well combined. Pour into two greased and floured 9 x 9 pans. Bake at 350degrees for 30 - 35 minutes or until golden brown. Cornbread will spring back when lightly touched Makes about 32 servings.
Robbie In
Click Here to Print this Recipe



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Cooking Tip
After years if gravy making I discovered that if you blend the flour and liquid together first, then add to fat it will not be lumpy. Of course you still need to stir it constantly. Also try using the flat side of a spatula for stirring.
Anita in Camarillo.


Old Fashioned Egg Custard Pie Recipe

1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. Flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell

Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more minutes.
From the recipes of Mrs. Johnson, Miami, TX
Click Here to Print this Recipe




                



Bavarian Red Cabbage Recipe

Ingredients
1 sm. head red cabbage
1 med. Onion
2 tsp. Salt
1 c. hot water
1 1/2 tbsp. Sugar
1/2 c. white vinegar
3 tbsp. bacon grease or oleo

Directions
Mix all together. Cook in crockpot on High for 3 hours; or cook on stove for 30 minutes.
Mary J
Click Here to Print this Recipe


These are wonderful and well worth making. Being on low-carb doesn't do away with the urge to graze and these tots help me with the urge plus cut back on carbs from other foods. They work well as a side dish with your meal too.

Baked Cauli-Tots Recipe

Ingredients:
3 cups (about half of a head) shredded cauliflower (see Note)
4 oz. (about 1 cup) shredded sharp cheddar cheese
1 egg
1/4 cup cornmeal, bread crumbs OR ground oats.
1 tsp salt
a few grinds black pepper
1/2 tsp ground mustard

Directions:
Preheat your oven to 400°F. Spray a mini muffin tin with oil or cooking spray. Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture. Combine all of the ingredients in a large bowl, and mix together thoroughly. Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups. Bake at 400°F for 15-20 minutes, or until golden brown.
Note: Use the shredding blade on your food processor if you have one. You can use the stems as well, not just the florets, since it is all being shredded and mixed together.

Helpful Hints
Spray your muffin tin really well. To eat later - let them cool before you slide a butter knife around to pop the out on the pan, then reheat them on a cookie sheet. Yes, you are reading the recipe correctly – you do NOT cook the cauliflower before shredding it. Squeeze out as much liquid as you possible can and really pack the mixture into the muffin tins. This will ensure nice, crispy tots. They also freeze well. Reheating makes them a little extra crispy.
Sherry (in Indiana)
Click Here to Print this Recipe


Blueberry Muffin with Ice Cream Recipe
In answer to Lisa's request for a blueberry muffin made with ice cream. Note: there are two flour choices so select the type you prefer but not BOTH!

2 cups self rising flour OR
2 cups all purpose with 3 tsp baking powder and a dash of salt
2 cups melted vanilla ice cream.

Mix lightly just till combined and stir in 1-1/2 cups blueberries. Bake in greased muffin tins at 375 degrees for 18-20 minutes.
Nana in SE Ohio
Click Here to Print this Recipe


This is in response to a request from Sharon in the July 30, 2016 Newsletter for a recipe for Cornbread.

If you like semi-sweet Cornbread you will love this recipe from the Jiffy Company. I got this recipe here on Nancy’s Kitchen.

Jiffy Cake Cornbread Recipe

1 box (8.5 oz) Jiffy Corn Muffin mix
1 box (9 oz) Jiffy Golden Yellow cake mix
2 eggs
1/3 cup milk
1/2 cup water

Slow Cooker Directions
Grease and flour the sides and bottom of your slow cooker, just like you would for a cake. In a large bowl combine all ingredients with a whisk. Pour into Slow Cooker. Cook on high for about 2 hours, or until firm in the middle. Cut into slices, and serve with honey butter.

OVEN directions:
Preheat oven to 350 degrees. Grease and flour an 8x8" pan. In a large bowl, combine all ingredients with a whisk. Pour into pan. Bake for about 40 minutes, until set, and browned. Cut into slices, and serve with honey butter.
Source: The Magical Slow Cooker
Denise in the Villages, FL
Ditamac MI/FL
Click Here to Print this Recipe


This is for Sharon, who asked for cornbread made with cake mix and cornbread mix. I'm sorry but I don't have the actual ingredients for this recipe. Have made it for years and never have any left over. It's not low in calories or carbs but oh my, sure is good - especially hot out of the oven and with a little butter.

Sweet Cornbread Recipe

Ingredients:
1 small box Jiffy yellow cake mix
1 small box Jiffy corn muffin mix
Ingredients (eggs, water & milk) per each box

Directions:
Preheat oven to 350 degrees. Spray bottom and sides of 9x13 baking pan with vegetable spray.

In a large mixing bowl, combine the contents of both cake and muffin mixes. Incorporate eggs, water and milk amounts listed on the two boxes and pour into prepared baking pan.

Bake for 35-40 minutes or until top of cornbread is browned and toothpick comes out clean.
Sherry
Click Here to Print this Recipe


Easy Ginger Beef Recipe

Ingredients
1-1/2 lb beef flank steak
1 Tbsp grated fresh ginger
2 cups sugar snap pea trimmed
1/2 cup beef broth
3 Tbsp oyster sauce
Cut steak across the grain into 1/4-inch thick slices; set aside.

Directions
In wok or nonstick skillet, heat 2 tsp vegetable oil over medium-high heat; stir-fry ginger until fragrant, about 30 seconds. Add steak; stir-fry until no longer pink inside, about 2 minutes.

Add peas; stir-fry until warmed through, about 1 minutes. Scrape into bowl.

Add beef broth to wok; bring to boil. Reduce heat and simmer until slightly reduced, about 2 minutes. Return beef mixture to wok. Stir in oyster sauce until combined.

ENJOY !!!
2 servings
Judy in Montana
Click Here to Print this Recipe


Nana's Cornbread Recipe
Sharon requested this recipe and there are many listed online but they all seem generally the same and several include a remark that this is served at Disneyworld. I could not verify that anywhere. I have not made it and it sounds rather sweet for my taste but many gave it a thumbs up.

Ingredients
2 boxes Jiffy cornbread mix.
1 box yellow cake mix,not the pudding type.

Directions
Mix each as the box directs for additional ingredients and gently fold together. Bake in a greased 9x13 pan at 350 degrees for 35-45 minutes or until golden brown and passes the clean toothpick test.
Nana in SE Ohio
Click Here to Print this Recipe


Candied Pecans Recipes

Make a big batch of these and keep them in an airtight container for salads, snacks or part of a cheese plate.

4 cups raw pecan halves
1 cup confectioners’ sugar
4 cups vegetable oil for frying

Bring a large pot of water to a boil over high heat. Add the pecans and blanch for 2 minutes. Drain and rinse under cold water until cool.

Shake off some of excess water. Place the pecans in a large bowl. Sprinkle with sugar and toss to coat (a little water clinging to the nuts will help “melt” the sugar so it can coat the nuts.) Spread the nuts on a parchment-lined baking sheet for 10 minutes to allow the coating to dry.

Place a medium saucepan over medium-high heat and add the oil until it registers 350 on a deep fry thermometer. Working in batches, fry 1 cup of pecans at a time until the sugar has caramelized and the pecans are toasted. 4-5 minutes (watch carefully because they burn easily). Use a spider to scoop out the nuts. Drain on a paper towel lined baking sheet to cool. Store in an airtight container for about 1 month.
Abby in Atlanta

==

Glazed Pecans Recipe


1 lb. Pecan Halves
1/2 Cup Light Corn Syrup
1/2 Tbs. Butter
Coarse Salt

Preheat oven to 200. PreToast Pecan Halves - Spread pecan halves one layer and insert into oven for approx. 5 min. at 200°F. Remove and allow to cool while preparing the glazing mixture.

Prepare glazing mixture - in a saucepan over low heat mix corn syrup and butter until well blended. Place buttered aluminum foil onto cookie sheet (this will save time on cleanup). Increase oven temperature to 300°F.
Place pre-toasted pecan halves in mixing bowl and pour glazing mixture over pecan halves. Fold quickly so that all surfaces are coated. Remove pecans with slotted spoon and allow halves to drain excess glazing. Spread coated halves evenly onto sheet. Place in oven on middle rack position for approx. 15 min. Remove once golden brown and salt to taste.
Abby in Atlanta
Click Here to Print this Recipe


Basic Cake Mix Recipe and Variations

2 1/3 cups all-purpose flour
1/3 cup nonfat dry milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup plus 1 tablespoon shortening
2 eggs
1 cup water
1 teaspoon vanilla extract

Preheat oven to 350 degree F oven (175 degrees C) Greased and floured a 9x13 inch pan

1 FOR A YELLOW CAKE: Sift together flour, dry milk, baking powder, salt, and sugar. Place in container or ziploc bag.

When ready to make a cake cut in shortening into dry ingredient mixture until fine crumbs are formed. Add eggs, water, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

Pour batter into prepared pan. Bake in preheated oven for 25 to 30 minutes.

2 VARIATION FOR A WHITE CAKE: Prepare as for the Basic Scratch Cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.

3 VARIATION FOR A CHOCOLATE CAKE: Add 1/4 cup cocoa powder to the basic scratch cake dry ingredient mixture. Then prepare as for Basic Scratch Cake.

4 VARIATION FOR A SPICE CAKE: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to basic scratch cake dry ingredient mixture. Then prepare as for Basic Scratch Cake.

5 VARIATION FOR A PINEAPPLE UPSIDE DOWN CAKE: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the Basic Scratch Yellow Cake batter variation.

Bake 30 to 35 minutes, cool 5 minutes, and invert to serve. Makes 1 -9x13 inch cake

NOTES: A convenient substitute for commercial mixes. Quick, easy, and yummy.
Best of all, YOU control the ingredients!
Arvilla 2001
Click Here to Print this Recipe


Yellow Cake Mix Recipes and Variations

Ingredients
1 7/8 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 cup vegetable shortening

Directions
Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks dry and crumbly. Store in a sealed plastic bag at room temperature.

TO USE: Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 teaspoons vanilla extract. Using either an electric or manual rotary beater, beat at slow to medium speed for 2 minutes (by hand, beat 3 minutes averaging 235 135 strokes per minute). Scrape the sides of the bowl frequently as you beat. Add 2 eggs; beat 1 minute more (2 minutes by hand). Grease and dust with flour your choice of pan(s); spread batter evenly in pans. Bake round cake pans at 375F for about 25 minutes or until a toothpick inserted in the center comes out clean; bake a 9x13-inch pan for 30-35 minutes or until a toothpick comes out clean. Cool cake(s) for 10 minutes in their pan(s) before turning out onto racks.

WHITE CAKE: Follow the same directions as for Yellow Cake replacing the eggs with 3 unbeaten egg whites. Use an electric mixer for beating.

SPICE CAKE: Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice.
Follow Yellow Cake Mix directions.

EXTRACT FLAVORED CAKES: Replace the vanilla in either the Yellow or White Cake recipes with 2 or 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for flavors like lemon, orange, or cherry, etc.

FRESH ORANGE CAKE: Pour 1 package if Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.

CUPCAKES: Pour the cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2-2/3 full. Bake at 375F for 20-25 minutes or until an inserted toothpick comes out clean. Makes about 2 dozen
Arvilla 2001
Click Here to Print this Recipe


Here's a refreshing dessert that doesn't require a stove. Don't know about where you live but here it's too darn hot to turn on the oven.

Pineapple Sorbet Recipe

Ingredients:
1 pineapple, rind and core removed
1/3 cup water
2 teaspoons fresh lime juice

Directions:
Add fruit, water, and lime juice into a blender or food processor. Mix until it's liquid. Pour into a freezer safe dish. Freeze for 2-3 hours until frozen.
Sherry (in Indiana)
Click Here to Print this Recipe



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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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