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March 2016 Recipes

March 7, 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)

Orange Chicken Stir Fry Recipe

Ingredients:
1/2 cup orange juice
2 T. soy sauce
3 boneless skinless chicken breasts, sliced
1 bag frozen vegetables of your choice (peas are my favorite)
Hot cooked rice, for serving

Directions:
Heat large skillet over medium high heat. Add orange juice and soy sauce and the chicken and cook for 1 minute. Add vegetables and continue cooking til chicken is cooked through and veggies are crisp tender. Serve over rice. Serves 4.
Sherry (in Indiana)
Click Here to Print this Recipe


I fix this without the bread so basically just have meatballs and cheese. Still tastes good and saves the bread carbs.

Garlic Bread and Meatballs Casserole Recipe

Ingredients:
6 slices bread
1 T. olive oil
1 t. garlic powder
1 jar marinara sauce, 32 oz
1 bag, 1 lb.) frozen meatballs
2 cups shredded mozzarella cheese

Directions:
Preheat oven to3 50. Spray a 9 x 13 inch casserole dish with cooking spray. Lay bread in casserole dish. Top with meatballs and pour the sauce over the top. Don't drown the meatballs in the sauce; you want your garlic bread to be slightly crispy around the edges. Top with cheese. Bake casserole for 30 minutes til meatballs are heated through and bread is lightly toasted. Serves 6 to 8.
Sherry (in Indiana)
Click here to Print this Recipe


Flourless Fudge Brownie Bites Recipe

Ingredients:
1 Ripe plantain (yellow with a few black spots)
½ Cup pitted dates
¼ Cup cashew butter (recipe follows)
¼ Cup melted coconut oil
1 Teaspoon vanilla extract
¼ Cup cocoa powder
½ Teaspoon baking soda
? Teaspoon sea salt

Directions:
Preheat oven to 350 degrees.

In a food processor or high speed blender, combine the plantain with the dates and process. Add in the cashew butter and combine until smooth.

Transfer the plantain mixture to a medium mixing bowl and stir in the coconut oil, vanilla, cocoa and baking soda. The batter will be thick.

Scoop and press the batter into a well greased mini muffin/cupcake tin and bake for 15-18 minutes. Let cool before removing from the tin.

Use a piping bag to fill/top the brownie bites with the fudge frosting and enjoy!

Healthy Fudge Frosting Recipe

Ingredients:
1 Ripe avocado (Small Hass)
3 Tablespoons Cocoa Powder
2 Tablespoon honey (or pure maple syrup)

Directions:
In a blender or food processor, combine the flesh of the avocado, cocoa powder and honey.
Blend until smooth.

To frost cupcakes, transfer the frosting to a small plastic bag with tip of one corner cut off and a decorating tip placed inside. Chill the frosting in the fridge until ready to use.
Serve on top of cakes and cupcakes, or eat it straight from a spoon!


Easy Blender Cashew Butter

This thick and creamy nut butter is a great alternative for peanut butter! Store the jar in the refrigerator for up to 3 months.
Yields: about 1 cup + 2 tablespoons

Ingredients:
2 cups roasted lightly salted cashews
½ tsp salt, or to taste

Directions:
Add the cashews to a high-speed blender, and blend on low for 8-10 minutes or until creamy, scraping down the sides with a spatula as necessary. Add the salt, and blend for 20-30 seconds. Transfer to a jar or airtight container, and store in the refrigerator.

Notes: Any roasted cashews will work! I highly recommend unsalted so you can better control the amount of salt, but those can be hard to find. Do not use raw cashews.

Notes: I don't use a bag with decorating tip for either the brownies or the frosting. I simply use a spoon to put the brownie mix in the muffin tin and a spoon to add frosting to the brownie.
Sherry (in Indiana)
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 


Favorite Links
Treasures From Texas -
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St. Pat PieHow to Make Frozen Leprechaun Pies out of Limeade

St. Patrick’s day is like the beginning of Spring around here and we are ready to start seeing some green after the white and brown of winter. These fun little pies bring in the green even if Mother Nature doesn’t deliver. Plus, the limeade has such a fresh, happy flavor that they even taste like Spring.

These are individual frozen limeade pies made in cupcake pans instead of one spring-form pan. The cupcake pans are great because they don’t take as long to freeze, and nobody has to endure the headache of slicing a frozen pie. These pies are festive, fun, and adorable.
Frozen Limeade Pie Recipe

It’s made in three parts: a graham cracker crust, a limeade and cream cheese filling, and a whipped cream topping. If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping.

For the Crust
1-1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter

Mix the crumbs, sugar, and butter in medium sized bowl. Mix until the crumbs have absorbed the butter and the mixture is uniform.

Line the cupcake pan with paper liners. Scoop 1 tablespoon of the graham cracker mixture into each cup.

Press down the graham cracker mixture in the cupcake pan with a small cup (our 1/2 cup measuring cup worked perfectly) to quickly and easily make the crust flat and uniform.

St. Pats Pie 2For the Filling
1 8-oz box of cream cheese, softened
1 14-oz can sweetened condensed milk
3/4 cup Limeade concentrate (not mixed with water)
2 tablespoons lime juice (fresh or bottled)
AmeriColor Leaf Green food coloring or equal


Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese to soften it. Very slowly add the sweetened condensed milk while mixing to prevent the cream cheese from becoming chunky. Continue to mix together on medium-high speed until the mixture is smooth.

Add the limeade concentrate and lime juice and continue beating. Color with food coloring as desired (we found Americolor Leaf Green food coloring to be the best).

Scoop a little less that 1/4 cup of the filling into each baking cup. We found if we put in just shy of one scoop with our large deluxe quick release ice cream scoop, it works perfectly.

Smooth out each scoop and place the pan in the freezer for about an hour or until the top is slightly firm.

For the Topping
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/3 cup shredded coconut
Americolor Leaf Green food coloring

Squeeze one very small drop of food coloring into an empty zipper-top plastic bag. Rub the two sides of the bag together in between your fingers until the color is evenly distributed. Add the coconut to the bag, and close it, trapping as much air inside the bag as you can. Shake the bag until the coconut becomes the desired color.

Whip the cream until stiff, adding the sugar and vanilla in the process.

Spoon 1 tablespoon of the whipped cream over each little pie. We found that one scoop with the medium deluxe quick release ice cream scoop is the perfect amount. Smooth the whip cream with a spatula and garnish with the green coconut.

Freeze the pies until firm.

We also have a recipe to make this in a 9-inch spring-form pan, including variations like pink lemonade pie. We have had rave reviews of this recipe. It is tried-and-true.
Happy St. Patrick’s Day!
Dennis,The Prepared Pantry   
Click Here to Print this Recipe  

Homemade Sweetened Condensed Milk Recipe

What if you found the perfect dessert—like the Leprechaun Pie—and you’re out of sweetened condensed milk. You can make your own. Use it whenever sweetened condensed milk is called for in a recipe. And you can make it for a lot less than you would buy it for.

Yield: The equivalent of one 14-ounce can of sweetened condensed milk.

Ingredients
1/3 cup water
2/3 cup sugar
1 cup dry milk powder
3 tablespoons butter

Directions
1. Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot).
2. Combine the remaining ingredients in a small bowl. Add the hot water and beat with an electric mixer or wire whisk until smooth.

Note: This should be made as you need it and will not store well. One recipe equals one can of store bought sweetened condensed milk.
Dennis,The Prepared Pantry 
Click Here to Print this Recipe  


This heavenly, creamy smooth dessert is hard to resist! I have used lemon and butterscotch puddings also and for St. Patrick's Day, I will use pistachio pudding and is real good with those flavors also.

Stripped Delight Recipe

Ingredients
1-1/2 cups graham cracker crumbs
14 cup sugar
1/3 cup melted butter
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tbsp. milk
1 container (8 oz.) Cool Whip, thawed
2 pkgs. (4 servings each) chocolate instant pudding
3-1/2 cups cold milk

Directions
Combine crackers crumbs, 1/4 cups sugar and melted butter; press firmly into bottom of 9x13 inch pan or dish. Beat the cream cheese with the other 1/4 cup sugar and 2 tbsp. milk; mix until smooth and fold in half the Cool Whip. Spread over crust. Prepare pudding with the 3-1/2 cups milk, according to directions on package. Pour over cream cheese layer.

Chill for several hours, or overnight. Spread remaining whipped topping over pudding and can garnish with shaved chocolate, or chopped nuts (or both). 12 to 15 servings.
Judy (in Alaska)
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These sandwiches make a meal that will satisfy even the heartiest appetite.

Sloppy Joe Turnovers Recipe

Ingredients
1 lb. lean ground beef
1/4 cup chopped onion
1/2 tsp. salt, or to taste
1/4 tsp. garlic powder
1/2 cup ketchup
1/4 cup dairy sour cream
1 can (10 oz.) Hungry Jack Refrigerated Flaky Biscuits

Directions
In large skillet, brown ground beef and onion; drain. Add salt, garlic powder, Ketchup and sour cream; mix well. Separate dough into 10 biscuits. On ungreased cookie sheet, press or roll each biscuit to a 4x4" square. Place about 1/4 cup meat
mixture in center of square to form a triangle; seal edges with fork. Cut three 1/2 inch slits on top of each. Bake at 375 for 15 to 20 minutes until golden brown. Brush with melted butter, if desired. Makes 10 sandwiches.
Judy (in Alaska)
Click Here to Print this Recipe


Five Star Lasagna Recipe

Ingredients
1 lb. lean ground beef
1 clove garlic, minced
Salt, to taste
1 tbsp. basil leaves
1 can (15 oz.) stewed tomatoes
2 cans (6 oz. each) tomato paste
1 envelope dry onion soup mix
1 bay leaf
10 oz. lasagna noodles, cooked and rinsed with cold water
2 eggs
3 cups Ricotta cheese, or cream style cottage cheese (I use 1-1/2 cups each)
2 tbsp. parsley flakes
1 tsp. salt (I use half that)
1/2 tsp. pepper
1 lb. Mozarella cheese, grated

Directions
Brown meat; drain and sprinkle with some salt. Add next 6 ingredients; simmer, uncovered, for 30 minutes, stirring occasionally. Beat eggs and add to Ricotta or cottage cheese, parsley, salt and pepper. Layer half the noodles in a 13x9 inch pan; spread with half the cheese filling, add half the Mozzarella cheese and half the meat mixture; repeat layers. Bake at 375 about 30 minutes. Let stand about 10 minutes before cutting and serving.
Serves 8 to 10.
Judy (in Alaska)
Click here to Print this Reicpe


20-Minute Chicken Divan Recipe

Ingredients:
3 cups fresh broccoli florets, steamed until crisp-tender, drained
2 boneless, skinless chicken breast halves, cooked, sliced
1 can (10-ounce) 98% fat-free cream of chicken soup
1/4 cup fat-free milk
1/2 cup reduced-fat finely shredded Cheddar cheese
1/4 teaspoon black pepper
1/2 teaspoon onion powder

Directions:
Preheat oven to 375 degrees F. Coat a shallow baking dish with cooking spray.

Place broccoli florets in prepared baking dish and top with chicken slices. In a medium bowl, combine soup, milk, black pepper, and onion powder; mix well. Pour evenly over chicken, and sprinkle with cheese.

Bake 20 minutes, or until heated through.

Calories 154; Calories from Fat 35; Total Fat 3.9g 6 %; Saturated Fat 1.3g 6 %; Trans Fat 0.0g 0 %; Protein 19g 37 %; Cholesterol 43mg 14 %; Sodium 424mg 18 %; Total Carbohydrates 11g 4 %; Dietary Fiber 1.9g 7 %; Sugars 2.6g 0 %
Sherry (in Indiana)
Click Here to Print this Recipe


Great low carb alternative to pancakes. Top with your favorite flavor of sugar-free syrup.

Low Carb Pancake Crepes Recipe

Ingredients:
3 ounces cream cheese, softened
2 eggs, beaten
1 teaspoon ground cinnamon

1 tablespoon sugar-free syrup
1 teaspoon butter

Directions:
In a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.

Melt the butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the skillet. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Sherry (in Indiana)
Click Here to Print this Recipe


My Italian Grandmother would make this pie at Easter . It is delicious .

Ricotta Pie Recipe

Ingredients
1 lbs Ricotta cheese
4 eggs
1/2 cup milk
3 ounces sugar
1/4 pint heavy cream
1 tsp vanilla
1 unbaked pie shell ( I like Pillsbury pie shells)

Directions
In large bowl mix ricotta, eggs, milk, sugar, cream & vanilla Blend until smooth on low speed . Pour into crust. Bake 10 min at 375 degrees; then lower to 350 degrees and continue to bake 50 minutes until knife comes out clean .
Easy and delicious! Hope you like it!
Dee RI & Fl
Click Here to Print this Recipe



Irish Shamrock Cookies

1/2 cup butter
1 (3 oz.) pkg. pistachio pudding mix
1 1/3 cups baking mix
1 egg
1 T. white sugar

Preheat 350. Lightly grease baking sheet. Cream together butter and pudding mix. Blend in baking mix, egg & sugar & mix well.

Roll out dough to 3/8 in. thickness & cut w/ shamrock cookie cutter. Bake 350 for 9-10 min. or until lightly browned on edges. Cool on rack. Can frost w/ green colored icing.
Athena in DE
Click Here to Print this Recipe


Irish Style Onion Rings Recipe

Ingredients
4 cups cracker crumbs
1/2 t. garlic powder
1/2 t. onion powder
1/8 t. pepper
1 cup Irish Ale (or other beer)
1 egg
1 1/2 c. flour
2 large onions
Oil for frying

Directions
Mix together crumbs, garlic powder, onion powder & pepper. Lightly beat egg in separate bowl. Whisk in flour & beer. Slice onions into 1/4 in. rings. Preheat oil to 360. Dip rings into batter & then into crumbs. Add to hot oil in batches (turning once) & cook until lightly brown ( about 2 min.) Drain on paper towels.
Athena in DE
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Here's a quick and delicious fruit salad.

Five Cup Fruit Salad Recipe

Ingredient
1 cup sour cream
1 cup pineapple chunks (drained)
1 cup miniature marshmallows
1 cup shredded coconut
1 cup mandarin oranges (drained)

Directions
Combine all ingredients thoroughly and allow to stand in refrigerator for several hours (overnight is better) before serving.
Double for a crowd.
Cheryl in Avon Lake, Oh
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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)


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Types of Cookies and How to Bake Them


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Nancy Rogers 


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Lubbock, Texas 79416

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