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May 2016 Recipes

May 21, 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 - Dole Whip Recipe | French Toast Roll-Ups Recipe | Vivien's Deconstructed Apple Pie Recipe | Turkish Chicken Gyros or Kababs Recipe | Mavis' Favorite Zucchini Casserole | Frozen Strawberry Fluff Cake Recipe | Brian's Apple Pie Recipe | Butterfly Gelatin Salad Recipe | Marinated-Baked Tomatoes Recipe | Susana's Creamy Lemonade Pie Recipe | Mariann's Lime Raspberry Cream Pie Recipe | Doris' Buttermilk Chicken Recipe | Crock-Pot / Oven Equivalents | Chocolate Gravy Recipes
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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
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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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French Toast Roll-Ups Recipe

Ingredients:
1 (8-ounce) package cream cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white sandwich bread, crusts removed
1 tablespoon ground cinnamon
3 tablespoons butter, melted

Directions:
In a medium bowl, beat cream cheese, egg yolk, and 1/4 cup sugar until
smooth; set aside.

Roll out each bread slice with a rolling pin. Spread cheese mixture over bread, distributing evenly. Roll up each slice jellyroll-style and place seam-side down on a baking sheet.

In a shallow dish, combine remaining sugar and the cinnamon. Brush butter over rollups then roll them in the cinnamon-sugar mixture, until completely coated. Return them to baking sheet after coating.

Cover and freeze at least 2 hours.

Just before serving, preheat oven to 400 degrees F. Bake rollups 10 to 12 minutes, or until golden.
Sherry (in Indiana)
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There was no newsletter posted last night. I was busy most of the day. When I got home around 4:00pm I planned to take a 20 minute nap. I set my telephone alarm for 30 minutes. I did not hear the alarm and slept through until 5:00am. Guess I was really tired. Little One has been a handful at night. Every little noise he hears he starts shaking from fear. By the time I can get him calmed down it is hard for me to go back to sleep. It has been this way ever since he was hurt. I guess I was extremely tired because I slept over 13 hours before waking up from my 20 minute power nap.

Little One is doing much better but does have some behavior problems that recently have appeared. A neighbor down the street dropped by to visit. Little One bit him with no warning or for no apparent reason. Any little thing he gets angry about and lashes out on Ditto or whatever is in his way. Glad
I have some cardboard boxes he can destroy and get rid of some of his anger. If I say no to Little One he tries to bite me. I hope he can get over his anger toward the world. He is fine until something doesn't go his way and then he gets upset and strikes out at whatever is near him. I have learned that I don't touch him first but instead he comes to me when he wakes up with nightmares.
Nancy


Dole Whip Recipe

Ingredients:
4 cups frozen pineapple
1 cup plain yogurt

Directions:
Put pineapple and yogurt in a food processor or heavy duty blender.

Blend on high for 1-2 minutes until smoothy and creamy.
Serve immediately.
Sherry (in Indiana)
Click Here to Print this Recipe


Apple Pie for Sue in N.C.
I’ve done this method for so long I don’t even measure any more. I have made this for a group of 30 people and not one plate had a scrape left to toss out.

Vivien's Deconstructed Apple Pie Recipe
Oven at 425 degrees

2 pie crusts, home made or store bought .. your choice
1½ teaspoon cinnamon
½ cup sugar
Mix the sugar with the cinnamon, set aside
8 tart apples, (I use Granny Smith)
½ teaspoon salt
Butter ( I use about ½ cube but have used more)

Optional: Caramel sauce and whipped cream
(This is not an option at my house. It’s required)

Put the flat crusts on a cookie sheet Soften or even melt a couple tablespoons of the butter, spread or paint the pie crusts with the butter. Sprinkle the crusts with the cinnamon/ sugar. If you have time and feel like it, crimp the outside edge as usual for a pie crust. Cut the pie crusts into wedges and leave in place on the cookie sheet. Bake wedges 10 or 12 minutes until golden and crispy. When cool separate the wedges. Wedges will keep like cookies for several days, if not weeks.

Peel and slice the apples. Add the butter to a large frying pay, add the apple* slices. Stir to coat with the melted butter then sprinkle on the salt and sugar/cinnamon. It won’t take long, allow the apple slice edges to brown ever so slightly. Taste for seasoning. Add more if you think the apples need it. The sugar will brown quickly, saute until apples are tender but not mushy.

To serve top crust wedge with apples, top with 2nd wedge. Drizzle caramel sauce. Add whipped cream. Best serve with warm apples but remember, they can be heated again slightly in the microwave.

*If you use sweeter apples, you might add a some lemon juice to bring up the tartness.
Vivien in Central California
Click Here to Print this Recipe


I wanted to try this recipe because we love gyros, & lamb is a bit too pricey any more. Thankfully I'd saved the pita bread recipe from Marge in OH, she called it Magic Bread because her kids liked to watch it rise. So I dug it out & it works like a charm. It was here in Nancy's a good while ago. If you don't want to make the bread, these turned out to be good in kabab form too, & though the recipe looks long, it is really easy & very quick to cook, too.

Turkish Chicken Gyros or Kababs Recipe

Ingredients
1 medium yellow onion, chopped
4 tsp. minced garlic
Juice of 1 lemon
1 T. paprika
1/2 tsp. EACH cayenne & coarse black pepper
1 T. fresh thyme or 1/4 tsp. dried
1 c. (8 oz.) plain yogurt
1 large half breast of chicken for each serving, up to 1 3/4 lb.
Salt or if you prefer, seasoned pepper

Also: pita breads, Tzatiki sauce, & sliced lettuce, onion & tomato if serving as gyros mixed pilaf or rice makes a good base for kababs

Process or blend onion, garlic, juice, paprika, cayenne, black pepper, & thyme in pulses till combined; add yogurt & pulse again to mix quite smooth.

Rinse chicken, pat dry, & cut into 1”-1 1/2" cubes, put into a bowl & pour the yogurt marinade over them; turn till chicken is coated. Chill about 6 – 9 hours.

Thread meat on short skewers, about 4 – 5 chunks on each. Allow marinade to cling to the meat, just discarding any excess. Put on a foil-lined baking sheet & sprinkle with seasoned pepper.

Broil about 5 or 6” from the heat for about 5 minutes per side, turning once, or till juices run clear. If you would rather use thigh meat, broil about 6 – 7 minutes per side.
Delish. Marilyn in FL
Click Here to Print this Recipe


This is a favorite zucchini recipe. Leftovers are even better second day
.
Mavis' Favorite Zucchini Casserole

Ingredients
4 cups of thinly sliced zucchinis
4 eggs, lightly beaten
1 cup Bisquick
1/2 cup finely chopped onion, ( I use 1 medium)
1/2 teaspoon seasoning salt
1/2 cup canola oil
2 tablespoons parsley
1/2 teaspoon oregano
Dash black pepper
1/8teaspoon garlic powder(I use 1/4 tsp.)
1/2 teaspoon salt( I omit)
1 cup Mozzarella, Swiss, Mexican Blend grated cheese. (Calls for 1/2 cup, but
I use 1 cup.)

Directions
Preheat oven to 350 deg. Mix all ingredients thoroughly with large spoon. Spread into greased 9 x 13an. Bake until golden brown; 30-45 minutes. (watch carefully after 30). Cut into serving sizes. Good hot or cold.) I want it hot.). Can substitute eggplant for zucchini. ( have not tried that.)
Marvis in Texas



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Frozen Strawberry Fluff Cake Recipe
Serves: 16

Ingredients
For the fluff:

2 egg whites
16 oz. frozen strawberries, thawed slightly
¾ cup sugar (you can also add one very ripe banana and reduce the sugar to
½ cup)
8 oz. Cool Whip
1 teaspoon vanilla

For the crust:

1 Tablespoon butter
8 Tablespoons butter, melted
3 cups graham cracker crumbs (about 18 whole graham crackers)
1 Tablespoon water or more, if needed
Sliced strawberries, chocolate syrup, and fresh whipped cream (optional)

Directions:
In a small bowl combine melted butter and crushed graham crackers. Stir until the crumbs start to adhere together. If needed, add water by the Tablespoon until the crumbs stick together. Use the Tablespoon of butter to grease 2 9 in deep dish pie pans or 1 9x13 inch pan. Use your fingers to press graham cracker mixture into the pan.

In the bowl of an electric mixer, beat sugar, egg whites, and strawberries (and bananas if you're going that route) for 15 minutes or until puffed and fluffy. Stir in cool whip and vanilla.

Divide strawberry mixture evenly between the 2 pans. Wrap tightly in saran wrap, then foil and freeze for 24 hours. Keeps in the freezer for 3 months. To serve, place frozen pan in an inch of extra hot water for about 5 minutes then slice. Top with fresh berries, whipped topping, and chocolate syrup, if
desired.
Sherry (in Indiana)
Click Here to Print this Recipe


Brian's Apple Pie Recipe
Sue in N.C requested an apple pie recipe with soft apples. Here is a recipe I have used several times at home as well at Civil War Reenactments. Because the apples are cooked before being placed in the crust they are tender but firm. Of course if they are cooked longer they will be softer. This makes one huge pie (12”) or two (9”).

Brian’s Pie Crust

Summary:

Make Ahead:
The dough can be refrigerated in plastic wrap for several days before baking.
Reheat at 375 degrees for 10 minutes; cool slightly before serving. Wrap
leftovers in plastic wrap and store at room temperature.

Makes one 12-inch pie (about 16 servings)

Ingredients:

For the crust
3 cups flour (spoon flour into dry-measure cup and level off), plus more for
dusting
1 teaspoon salt, plus more for the egg wash
1 teaspoon sugar
2 teaspoons baking powder
3/4 pound (3 sticks) cold unsalted butter, cut into 12 pieces, plus more for
the pan
2 large eggs, plus 1 egg beaten with a pinch of salt, for brushing
1/4 cup cold water (put in freezer for about 15 minutes

Directions:
For the crust: Combine the flour, salt, sugar and baking powder in the bowl of a food processor. (I use a mixing bowl and fork.) Mix well with a fork. Add the butter and pulse about 20 times until a coarse mixture with pea-size pieces forms. (I cut it in with a fork.) Add the 2 eggs and water and pulse
until the dough just begins to form a ball. (Again, I use a fork.) Transfer to a lightly floured work surface and use your hands to press the dough into 2 disks about 1/2 inch thick (it will be slightly wet). One should be a little larger than the other. Wrap the dough separately in plastic wrap and
refrigerate it while you make the filling, or for up to several days. Let sit for 5 minutes at room temperature before rolling out.

When the filling is ready, lightly dust a pastry cloth or rolling surface and the rolling pin with flour. Roll out the large dough disk to form a disk about 14 inches in diameter. Roll it using clockwise motion, starting from the center.
It's best not to roll right to the edge of the dough or turn the dough over. Flour the surface as necessary, to make sure the dough does not stick.

Lightly grease a pie pan and set aside. (I use butter.)

Starting at the top of the dough (farthest from you), gently lift it just over the pin and roll toward you. Unroll it over the pie plate. Fit the dough in loosely, and trim the edges with kitchen scissors so that 1-inch of the bottom crust extends beyond the pie pan rim. Using a pastry brush the dough with the teaspoon of soft butter which will help keep the bottom crust from
getting soggy.

After transferring the cooled apple filling into the dough and spreading it evenly, roll the smaller disk in to a disk big enough across to fit over top of the dish and place over the filling. Fold the overhanging dough (all around) toward the center of the pie and gently press together. Place a folded foil
around the edge of the pie so the pressed-together dough is covered. Brush the top of the dough with the beaten egg and sprinkle generously with sugar. Using a sharp knife cut several slits in the top crust to allow steam to escape. Bake for 50 to 60 minutes, until the dough is golden brown and the
filling is bubbling. Remove the foil and bake 5 minutes more. Transfer to a wire rack to cool.

Brian’s Apple Pie Filling

Makes one deep 11-inch pie. The filling can be prepared 3 days in advance,
covered and refrigerated. Bake the pie up to 2 days in advance, cover loosely
after it cools and store at room temperature.

Ingredients:
6 pounds Granny Smith apples, cored, peeled and cut into 1/4-inch slices,
sprinkled with lemon juice
Pie crust for a double-crust pie (see Brian’s Pie Crust; do not use frozen)
2 teaspoon unsalted butter, at room temperature

2 cup light brown sugar
1/2 cups sugar (to taste), plus 1 teaspoon (or more) for sprinkling on the crust (I don’t add any.)
4 tablespoons cornstarch (use maximum if apples are juicy)
2 teaspoon cinnamon
Pinch nutmeg (optional)
1 teaspoon lemon juice
1 tablespoon unsalted butter, cut into 6 pieces

Directions:
Prepare the pie dough according to directions above, keeping dough in the refrigerator until ready to use.

Preheat oven to 400 degrees. Position oven shelf in the center. Line a
rimmed baking sheet with heavy-duty aluminum foil, to be used as a drip pan, and set aside.

In a nonstick pan over medium heat, cook the sliced apples so that their juices are released and then evaporated, which will take about 15 to 20 minutes. Adjust the heat as necessary so the apples do not burn. Transfer the apples to a large bowl and set aside.

Finish the pie crust and put in the pie pan.

When ready to assemble the pie, add the light brown sugar, sugar to taste, cornstarch, cinnamon, nutmeg and lemon juice to the cooked apple mixture.

Pour the apple mixture into the bottom pie crust, using your hands to fit the apples snugly into pan. Dot with the butter pieces.

Remove the second half of dough from refrigerator. Roll out as directed for the bottom crust, and place on top of the apples.

Using your hands, push the top crust gently toward the center so that the crust doesn't pull when you crimp the edges. Trim the excess dough with kitchen scissors so that top crust extends 1/2-inch beyond the pie pan rim. Tuck the top crust under the bottom, sealing together, and push slightly
upward to form a wall. Using a fork dipped in flour or your floured fingers, crimp the edges.

Using a fork, prick the top crust in several places. Sprinkle lightly with the remaining 1 teaspoon sugar. Cut heavy-duty aluminum foil in three 3-inch-wide strips, folding them so that there is a 1-inch double-fold section in each one. Fit the foil with double thickness over the top edge of crust and
the single thickness underneath. Cover the complete outer edge of pie plate, overlapping the strips securely.

Bake at 400 degrees for 20 minutes, then place the prepared drip pan on the lowest rack. Continue baking for another 20 to 25 minutes. Remove the foil guards and bake 5 to 10 minutes longer, or until the pie juices begin to bubble.
Serve warm.
Brian in Stafford, VA
Click Here to Print this Recipe


Butterfly Gelatin Salad Recipe

Ingredients
2 cups boiling water
1 (3 oz. ) pkg. lime gelatin
1 cup cold water
1 T. vinegar
1/2 t. salt
Dash pepper
3/4 cup mayo
1/2 cup each shredded carrot, finely chopped radish, celery & green pepper
2 T. finely chopped onion

Directions
Pour boiling water over gelatin; stir until completely dissolved.
Add cold water, vinegar, salt & pepper.
Pour 1 cup of the mixture into 9 in. layer cake pan.
Set aside. Add mayo to remaining gelatin; blend with rotary beater.
Pour into freezer tray. Chill in freezer until firm at edge, still soft in center,
30 min.

Chill clear gelatin 10 min. or until thickened. Turn mayo mixture into bowl; whip with rotary beater until fluffy. Fold in vegetables. Spoon on top of clear gelatin. Place in frig until set, 1 hr. Unfold onto moist cookie sheet.

Cut in half. Using wide spatulas, lift to large plate; place rounded edges to center to form butterfly. Garnish as desired. (I use a whole carrot for the body; fancy carrot slices for decoration and mayo rosettes around the edge.)
8 servings.
Athena in DE
Click Here to Print this Recipe


Marinated-Baked Tomatoes Recipe

Ingredients
4 large, juice ripe tomatoes
Italian Salad Dressing
1 jar (6 ounces) marinated artichoke hearts
Basil
Bread or cracker crumbs
Parmesan cheese
Butter

Directions
Peel and slice tomatoes in half, early in the morning. Pour some Italian dressing over tomato halves in a pyrex dish . Refrigerate. About 1 hour  before serving, slice artichoke hearts and place on tomato halves. Sprinkle with basil, crumbs and cheese. Place a dab of butter on top of each tomato
half. Bake at 350º for 20 minutes
Serves 8

Hope you have not heard of these and enjoy
Caroline 2007
Click Here to Print this Recipe


Anybody want a delicious and refreshing dessert - here it is. Down south it is already hitting the high 70s some days so we are enjoying it already.

Depending on their locations, others may have to save it a few months before trying it. Whenever you make it, it WILL be a hit. I promise.
Susana in Louisiana

Susana's Creamy Lemonade Pie Recipe

Ingredients
1 can(5-oz) evaporated milk 1 pkg. (3.4-oz) instant lemon pudding mix
(8-oz each) cream cheese softened 3/4-cup lemonade concentrate
1 graham cracker crust (9-inches)

Directions
In a mixing bowl, combine milk and pudding mix according to pkg. directions and beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and
refrigerate for at least 4 hours.
2007
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Mariann's Lime Raspberry Cream Pie Recipe

Ingredients
1 small box sugar free instant vanilla pudding mix
1 small box sugar free lime gelatin
2/3 cup dry milk powder
1-1/3 cup water
1 cup cool whip free
1-1/2 cups fresh red raspberries
6 oz. shortbread pie crust
Lime slices for garnish

Directions
In a medium bowl, combine the dry pudding mix, gelatin, and milk powder. Add the water and mix well. Blend in 1/4 cup of the cool whip free. Reserve 8 raspberries. Fold the rest into the pudding mixture. Spread into the pie crust. Spread remaining cool whip free over the top. Top with lime slices and 8 raspberries and chill. Cut into 8 servings.
Mariann in Michigan 2007
Click Here to Print this Recipe


Doris' Buttermilk Chicken Recipe

Ingredients
4 chicken breasts
1 1/2 cup buttermilk, divided
3/4 cup flour
1/2 t. salt
1/4 t. pepper
1/4 cup butter
1 can cream of mushroom soup

Directions
Combine flour, salt and pepper in plastic bag. Dip chicken into 1/2 cup buttermilk. Drop in flour, salt and pepper mixture and shake gently to coat chicken. Melt butter in a baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Mix together 1 cup buttermilk and cream of chicken soup; pour over chicken. Bake 15 minutes more.
Doris in Oklahoma City 2007
Click Here to Print this Recipe


Crock-Pot / Oven Equivalents

300° oven = crock-pot HI
200° oven = crock pot LO

Oven Time Crock Pot Time
Minutes Hours
15-20 1½-2½ on HI
4-6 on LO

35-45 3-4 on HI
4-6 on LO

50-3 hrs. 8-10 on LO
Mary in CT 2007


Chocolate Gravy Recipes
There are several variations but this is the one my grandsons love; their former babysitter would fix breakfast for the kids before they went to school and this was their very favorite. She gave me the recipe and even though they are older now they consider it a special treat when I make them chocolate gravy. Donna, I’m sure your grandchildren/great-grandchildren will love it. My grandsons prefer the inexpensive regular size canned biscuits because they are easy to ‘tear’ into pieces .

Nan”s Chocolate Gravy Recipe

Ingredients
1 cup sugar
2-1/2 tablespoons Hershey’s cocoa (3 tablespoons if generic brand)
2-1/2 tablespoons flour
2 cups milk

Directions
Mix all ingredients; cook over medium heat until it thickens to desired consistency. Put approximately 1 tablespoon butter or margarine on plate; spoon some of the gravy over butter. Dip hot biscuits into gravy and enjoy. I suppose you could serve over buttered biscuits but pulling the biscuit in pieces and dipping is the way my grandsons prefer to eat it.
Carolyn-Tulsa 2007


My grandmother made Chocolate Gravy. It was something she made When she wanted a sweet breakfast.

Grandmother's Southern Chocolate Gravy Recipe

Ingredients
2 Tbs. cocoa
1-1/4 C. sugar
2 Tbs. cornstarch
2 C. milk
1 Tbs. butter

Directions
Mix cocoa, sugar and cornstarch in a 2 qt. saucepan. Gradually stir in the milk. Add butter. Cook over medium heat. Stir often as it can scorch easily. Cook until it is thick. Serve over split hot biscuit.

My grandmother has this way of using any left over biscuit. She would split them, spread with butter and put in a baking dish. She then sprinkled them with sugar and poured her homemade chocolate syrup on the biscuit and bake until hot and the sugar had melted. ( So many memories)
Dawn from SWGeorgia
Click Here to Print these Chocolate Gravy Recipes

 


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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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Lubbock, Texas 79416

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