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March 2016 Recipes

March 4, 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.



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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   



 

 




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

This is an old recipe that is still a hit with the grandkids. You can use other types of cheese, if you prefer. You can use home made chili or store bought. To make the dish healthier, use turkey hot dogs and low fat cheese.
Robbie IN

Hot Dog and Chili Casserole Recipe

Ingredients
1 lb. box manicotti noodles
1 pkg. hot dogs (8)
1 (8 oz.) block Monterey Jack cheese
2 c. chili with or without beans

Directions
Cook noodles according to package directions. Drain. Make a slit in the center of the hot dogs and stuff with chunks of cheese. Insert hot dogs inside
the noodles. Place in a 13"x9" greased pan. Pour chili over the noodles and top with remaining cheese. Cook at 350 degrees for 25 - 30 minutes. Serves 6.
Robbie In
Click Here to Print this Recipe


These cookies are so easy to make and REALLY good too!

Red Velvet Gooey Butter Cookies Recipe

1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 egg
1 tsp. vanilla
1 box red velvet cake mix
Powdered sugar

In mixer bowl, cream cream cheese and butter. Beat in the egg and vanilla. Mix in the cake mix until well combined. Cover and refrigerate for at least 2 hours, to make dough easier to work with. Roll chilled dough into tablespoon- sized balls. Roll in powdered sugar; place on ungreased cookie sheets (I lined mine with parchment paper). Bake at 350 for about 12 minutes. Remove to wire rack to cool.
Judy (in Alaska)
Click Here to Print this Recipe


Cauliflower and Broccoli Medley Recipe

Ingredients:
1/2 head cauliflower, cut into 1-inch florets
1/2 head broccoli, cut into 1-inch florets
2 tablespoons canola oil
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Parmesan cheese, to taste, for sprinkling

Directions:
Preheat oven to 400 degrees F.

Combine cauliflower and broccoli in a large bowl. In a small bowl, combine remaining ingredients; mix well. Drizzle over the vegetables and toss until well coated.

Lay the vegetables in a single layer on a large rimmed baking sheet. Bake for 20 minutes or until tender, turning the vegetables halfway through cooking. Sprinkle with Parmesan cheese and serve immediately.

Nutritional Information:
Calories 59 Calories from Fat 44 Total Fat 4.9g 7 % Saturated Fat 0.4g 2 % Trans Fat 0.0g 0 % Protein 1.4g 3 % Cholesterol 0.0mg 0 % Sodium 116mg 5 % Total Carbohydrates 3.6g 1 % Dietary Fiber 1.4g 5 % Sugars 1.1g 0 %
Sherry (in Indiana)
Click Here to Print this Recipe


This quick main dish is so tasty. It will be one you will want to make often, I'm sure.

Skillet Cabbage and Sausage Recipe

Ingredients
1/2 cup butter (I cut in half)
1 small head cabbage, chopped
1 small onion, chopped
1 lb.smoked sausage, cut into round pieces
1 can (15 oz.) diced tomatoes
1/2 tsp. salt (I don't use that much)
1/2 tsp. pepper
(I also add some garlic powder, Worcestershire sauce
and 1/4 cup chopped green pepper)

Directions
In large skillet; melt butter and add cabbage and onion and cook on medium high for about 5 minutes, stirring to keep from sticking to pan. Add remaining ingredients; cover and simmer for 20 to 25 minutes.
Makes 4 to 6 servings.
Judy (in Alaska)
Click Here to Print this Recipe


The delicious rich candy like topping adds melt-in-the-mouth goodness to a easy bake cake.

Savannah Cake Squares Recipe

Ingredients
1 yellow cake mix
1/2 cup butter
1-1/4 cups flaked coconut
1 cup brown sugar
1/2 cup crunchy peanut butter
1/3 cup evaporated milk

Directions
Prepare cake mix and bake according to directions on package in prepared 9x13" pan. While cake bakes, melt butter in saucepan; Remove from heat; stir in remaining ingredients. Remove cake from oven, and spread topping over top. Broil 4 to 6 inches from heat for 1 minute, or until frosting bubbles. Cool and cut into squares.
Judy (in Alaska)
Click Here to Print this Recipe


Another one from Mr. Food. Am truly loving the recipes he's sharing today.

Cauliflower Salad Recipe

Ingredients:
1 head cauliflower, cut into florets
1/4 cup low-fat plain yogurt
1/4 cup fat-free mayonnaise
2 teaspoons yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas, thawed
1 cup sliced celery
1/4 cup chopped onion
1/4 cup reduced-fat shredded Cheddar cheese
2 tablespoons bacon bits

Directions:
In a large pot of boiling water, cook cauliflower 8 to 10 minutes, or until fork-tender. Drain and let cool.

In a large bowl, whisk yogurt, mayonnaise, mustard, salt, and pepper. Add cauliflower and remaining ingredients to dressing; mix well. Cover and refrigerate until ready to serve.

Nutritional Information:
Calories 60 Calories from Fat 12 Total Fat 1.3g 2 % Saturated Fat 0.5g 2 % Trans Fat 0.0g 0 % Protein 4.6g 9 % Cholesterol 3.3mg 1 % Sodium 270mg 11 % Total Carbohydrates 8.6g 3 % Dietary Fiber 2.8g 11 % Sugars 3.8g 0 %
Sherry (in Indiana)
Click Here to Print this Recipe


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Congratulations on your new job, Nancy. I sure hope
you will enjoy it, and find it rewarding.

These chops are so delicious and the gravy is wonderful on mashed potatoes,
steamed rice, or cooked noodles.

Country Fried Pork Chops Recipe

Ingredients
4 pork chops (I use the ones with the bones in)
Cooking oil
1 can cream of celery soup
4 oz. sliced fresh mushrooms
1/2 cup water
1/4 tsp. thyme leaves, crushed
6 whole small white onions
1 cup sliced carrots

Directions
In skillet brown chops and mushrooms in a small amount of oil; drain. Stir in remaining ingredients. Cover and simmer for 45 minutes, or until tender, stirring now and then.
Makes 4 servings.
Judy (in Alaska)
Click Here to Print this Recipe


Green Milk Julep Recipe

Ingredients
4 T. mint jelly
2 cups milk
1-2 drops green food coloring
1 bottle ( 7 oz) ginger ale, chilled
Chocolate ice cream

Directions
In mixer or blender thoroughly mix jelly w/ 1/4 cup milk. Gradually blend in remaining milk & food coloring.

To serve: into each glass pour 1 cup mint mixture and add /1 bottle ginger ale, mixing well; top w/scoop of ice cream.
Athena in DE

Shamrock Shake

2 scoops lime sherbet
2 cups milk
Green food color

Gradually blend milk into sherbet, add food color.
Athena in DE


<<<<<Athena in DE searching for a recipe for Grasshopper Punch. From the 1-9-10 newsletter. http://www.nancyskitchen
I have an old CD with old recipes on it and low and behold Grasshopper Punch was there. The CD would not open on my Vista program so had to use my old back up computer with XP. Hope this is what you are looking for.
Pat So Cal>

Grasshopper Punch Recipe

Ingredients
1/2 gal. softened
vanilla
ice cream
1 qt. 7-Up, or ginger ale
1 1/2 cups white crème de cacao
green crème de menthe, (just enough to color the punch)

Directions
Gently mix first three ingredients. When well mixed, add the green crème de menthe (just to color punch.)
Pat So Cal
Click Here to Print this Recipe


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Vidalia Onion Pie Recipe

Ingredients
4 medium Vidalia sweet onions, thinly sliced
1 stick butter
3 eggs -- beaten
1 cup sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
1 dash Tabasco
1 pie shell -- unbaked
grated parmesan cheese

Directions
Sauté onions in butter. Combine eggs and sour cream and add to onion mixture. Add seasonings and pour into pie shell, then sprinkle with cheese, Bake at 450 for 20 minutes, then at 325 for 20 minutes.
Mary Ann
Click Here to Print this Recipe


Chocolate Chip Cookies RecipeThree-in-One Chocolate Chip Cookies

This recipe makes a dense blondie bar cookie or a chewy chocolate chip cookie. The difference is how you bake it. The recipe makes blondies that are chewy and moist or quality chocolate chip cookies in either a drop cookie or refrigerator cookie. The refrigerator cookie has a little different appearance and texture than does the drop cookie. It is thinner, more wafer-like, crisper, and more formal looking. Because the refrigerator cookie is sliced with many of the chips and nuts cut into smaller pieces, these cookies have a more formal, flecked appearance.

Which do we prefer? We love rich, moist bar cookies and these blondies are very good. But then, that’s just our preference. To see another rich, moist bar cookie, check out Hermits in a Bar.

If you like, you can divide this recipe. Place about half of the dough in an 8 x 8-inch baking pan to make bar cookies and use the rest of the dough for drop or refrigerator cookies. This is an ideal solution for a smaller family: bake a half-batch of bar cookies now and refrigerator cookies several days later.

Blondie Chocolate Chip Cookies Recipe

1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs

1/2 cup butter
3/4 cup brown sugar
1/2 tablespoon vanilla extract

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda

1 cup walnuts
1 cup milk chocolate or semi-sweet chocolate chips

Preheat the oven to 350 degrees

1. Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy.
2. In a medium microwave-safe bowl, melt the second 1/2 cup of butter in the microwave until it is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract.
3. Measure the flour by spooning it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed.
4. Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts.
5. Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum foil. If you use aluminum foil, press the foil into the pan with it extending from both ends of the pan. Grease the foil. Spread the batter in the pan. The dough is heavy and thick. Use a spatula to pat the dough down and distribute it evenly in the pan.
6. Bake for 24 to 28 minutes or until the top is golden brown. Remove the pan to cool on a wire rack. After the cookies have cooled for 45 minutes or so, remove the cookies from the pan by grasping the ends of the foil or parchment paper and lift from the pan. Remove the cookies to a cutting board and cut them into the desired sizes and shapes using a ruler to measure the cuts uniformly and a sharp, serrated knife to cut through the nuts cleanly.

Chocolate Chip Drop Cookies
Use the same recipe to make chocolate chip drop cookies. Instead of baking in a pan, drop rounded spoonfuls of dough on a greased baking sheet. Bake for nine to eleven minutes at 350 degrees. Remove the cookies to a wire rack to cool.

Chocolate Chip Refrigerator Cookies
Use the same recipe to make chocolate chip refrigerator cookies. Roll the dough into two logs in wax paper with the logs being about 1 3/4 inches in diameter. Refrigerate the logs for a couple hours. Slice the logs into 3/8-inch thick slices with a sharp, serrated knife. Place the slices on a greased baking sheet. Bake for ten to twelve minutes at 350 degrees. Remove the cookies to a wire rack to cool.
Dennis,The Prepared Pantry   
Click Here to Print this Recipe


Frito Corn Salad Recipe

Ingredients
2 cans whole kernel corn, very well drained (or use the equivalent of frozen corn thawed and drained)
1/2 of a regular sized green bell pepper, diced small
1/2 of a medium sized onion, diced small
1/2 c. light mayo (may need to adjust this amount to your liking...we like less instead of more)
salt and pepper to taste

Directions
Mix all of these ingredients and place in a covered plastic bowl and refrigerate for 4 hours or more (a day or two is also fine to make in advance).

Right before serving, take a bag of Chili Cheese Fritos and finely crush. I just barely open the bag to let out the air and then mash in the bag. Stir the Fritos into the corn mixture and serve. If you think there might be leftovers, then you might want to add the chips sprinkled on top of each serving. That is usually the way I make it at home...that way the chips won't be soggy in the leftovers. But if you are making it for a large group, there won't be any leftovers. If you are mashing the chips in the bag, be sure and let the air out first.
Ana
Click Here to Print this Recipe


Grapenuts Custard Recipe

Ingredients
4 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup sugar
4 cups milk (I use 1 can of evaporated milk and enough fresh milk to equal 4 cups)
1/2 cup grapenuts

Directions
Beat the eggs; add sugar, salt and vanilla, stir slightly. Heat milk to scalding point; add to egg mixture, stirring well. Pou into large pyrex dish. Sprinkle with cinnamon and nutmeg; stir. Set in pan of hot water, bake at 325 for 1 hour and 15 minutes. To test for doneness, insert knife in center of custard. If done the knife will come out clean.
Judy


Amish Sugar Cookies Recipe

Ingredients
1 c. granulated sugar
1 c. powdered sugar
1 c. margarine
1 c. cooking oil
2 eggs
4 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tarter
1 tsp. vanilla

Directions
Combine first 4 ingredients, beating well, add eggs, beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten with bottom of glass which has been dipped in sugar. Or you can use a fork. Bake at 375* for 10-12 minutes.

Cookies are good plain or with a icing glaze.

These are very good cookies. and yes the ingredients are correct on the oil and margarine.
Orlena
Click Here to Print this Recipe


Black Walnut Pound Cake Recipe

Ingredients
2 sticks soft margarine
1/2 cup Crisco
3 cups sugar
5 eggs
3 cups sifted all-purpose flour
1 tsp. baking powder
1 cup milk
1 tsp. black walnut flavoring
1 tsp. vanilla
1 cup black walnuts, chopped

Directions
Cream margarine, Crisco and sugar. Add eggs and mix well. Sift flour and baking powder together and add alternately
with milk. Add flavorings. Mix small amount of flour with walnuts and add to mixture. Pour into a greased and floured tube pan.

Bake at 325 degrees for 1 hour and 20 minutes, or until toothpick comes out clean.
Nell
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 


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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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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