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October-November 2016 Recipes

November 13, 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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Today's Recipes -  Marshmallow Equivalencies Chart | Candy Temperature Chart | How Long Should I Thaw a Frozen Turkey? | Pumpkin Better Than S.e.x Cake Recipe | Texas Pecan Pie Recipe | Fruit Salad Recipe | Candied Popcorn Recipe | Praline Topped Squash Recipe | Pecan Crisp Squash Recipe | Sour Cream Corn Casserole 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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I have been putting off putting the search box back on this page.  It makes the page load soooooo much slower.  Today,  I have put the search box at the top of this page,  It links to another page with the box on the page.  The page is slow to load and the search results are slow to load.  It does work and you can make your own decisions on whether you want to use the page.  A better way to search for recipes using Google on Nancy's Kitchen is to type in the search term and put a :Nancyskitchen.com after the term you want to search.  Example is
corn recipe :nancyskitchen.com

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With all the holiday baking and candy making that many of us will do over the upcoming weeks, I thought I would again share this chart. I have found that often I don't have the right marshmallows when I go to make something at the last minute.
Robbie IN


Marshmallow Equivalencies Chart

1 10 oz bag of large marshmallows ( about 40 big ones) is equal to 4 cups of mini
Kraft Foods says: For JET-PUFFED Marshmallows:

Conversions for Marshmallows and Marshmallow Creme:
7 oz Marshmallow Creme = approximately 1-1/2 cups
13 oz Marshmallow Creme = approximately 3 cups
1 Regular Marshmallow = 13 Miniature Marshmallows
8 Regular Marshmallows = 1 cup
16 oz bag Miniature = 8 cups
10.5 oz bag Miniature = 5-1/2 cups
50 Miniature Marshmallows = 1/2 cup Miniature Marshmallows
5 regular marshmallows = 1 1/2 cups regular marshmallows
64 regular marshmallows = 64 ounces
Robbie IN
Click Here to Print this Chart

Serveral other charts are included in today's newsletter for your convenience.
Nancy
Name Temp Description Usage
Thread 223-235 Degrees F The syrup drips from a spoon, forms thin threads in water Glacé and candied fruits
Soft ball 235-245 Degrees F The syrup easily forms a ball while in the cold water, but flattens once removed Fudge and fondant
Firm ball 245-250
Degrees
F
The syrup is formed into a stable ball, but loses its round shape once pressed Caramel candies
Hard ball 250-266 Degrees F The syrup holds its ball shape, but remains sticky Divinity and marshmallows
Soft crack 270-290 Degrees F The syrup will form firm but pliable threads Nougat and taffy.
Hard crack 300-310 Degrees F The syrup will crack if you try to mold it Brittles and lollipops
Caramel 320-350 Degrees F The sugar syrup will turn golden at this stage Pralines
Click Here to Print this Chart


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How Long Should I Thaw a Frozen Turkey?

Size of Turkey
Thawing in the refrigerator
Thawing in cold water
8 - 12 pounds 1 to 2 days 4 to 6 hours
12 - 16 pounds 2 to 3 days 6 to 8 hours
16 - 20 pounds 3 to 4 days 8 to 10 hours 
20 - 24 pounds 4 to 5 days 10 to 12 hours

Foods Thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality. 

Click here to Print this Chart



If you need a decadent dessert for any holiday occasion consider serving this cake. I am not sure where I found this recipe, as I have had it for a long time.
Robbie IN

Pumpkin Better Than S.e.x Cake Recipe

Ingredients:
1 box yellow cake mix*
1 – 15 oz. can pumpkin puree (NOT pumpkin pie mix)
1 Tablespoon pumpkin spice
1 – 14 oz. can sweetened condensed milk
1 – 16 oz. tub cool whip, thawed
1 - 8 oz. pkg cream cheese
1 cup powdered sugar
½ bag Heath Bits or 3 crushed Heath bars or toffee bits*
Caramel Sundae Sauce/Topping

Directions:
Preheat your oven to the temperature recommend by the cake mix (usually 350º).
Mix together the pumpkin puree, pumpkin spice and dry cake mix. DO NOT add anything else. It will be very thick.( Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
2.)Spread the mixture into the bottom of a greased 9 x 13 inch pan and bake according to cake mix directions (350º for approx 23-28 minutes) or till toothpick comes out clean).
Remove cake from oven and let cool for about 10 minutes after baking.

Use the end of a wooden spoon to poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake. Smear it all over to make sure it gets into each of the holes.

Refrigerate overnight for best results (this allows the milk to set in. I promise you will love it if you refrigerate it overnight). If you do not allow it to refrigerate overnight, it will not come out the same.

Just prior to serving, combine cool whip, cream cheese and powdered sugar until smooth.

Remove cake from refrigerator and spread cool whip mixture over top of cake.

Sprinkle on the heath bits, and generously drizzle caramel over top.
Cover and store any leftovers in the fridge.

Notes:
*Do NOT mix the other ingredients listed on the back of the cake mix. You are mixing together, ONLY the DRY cake mix and the pumpkin puree. A spice cake mix also works well with this recipe, but you would probably want to leave out the pumpkin spice or use a smaller amount.

Variations:
1) You can actually use pretty much any kind of candy bits, however the heath/toffee bits mixed in this are to die for :)
2) You can also combine ¾ bottle/jar of the caramel sauce with your sweetened condensed milk.
3) You can also substitute plain cool whip for the whipped cream/cream cheese/powdered sugar mixture.
Robbie IN
Click Here to Print this Recipe


Texas Pecan Pie Recipe

Ingredients
1 C. Sugar
4 Eggs, Beaten
1 C. Pecans
1 C. Karo Syrup
1 Tsp. Vanilla

Directions
Mix Above Ingredients, Melt Some Butter About The Size An Egg And Add To Mixture. Then Add The Vanilla. Put In An Unbaked Pie Shell, Spread The Top With Pecans.

Pie Crust:
1 1/2 C. Flour
Pinch Of Salt
1 C. Shortening
1/4 C. Ice Water

Mix Salt With Flour, Add Shortening Until Damp, Add Water And Stir Well. Knead On A Floured Board. Bake At 425 Degrees For 10 Minutes Then At 325 Degrees For 45 Minutes.
Sue
Click Here to Print this Recipe


Fruit Salad Recipe

Ingredients
3/4 c. sugar
3/4 c. pecans, chopped
1 lg. Cool Whip
1 lg. can crushed pineapple, drained
1 (10 oz.) frozen strawberries,
partially thawed
1 (8 oz.) pkg. cream cheese, softened
2 bananas, chopped

Directions
Soften cream cheese and mix with sugar. Add mashed berries, next add pineapple, nuts and bananas. Fold in Cool Whip. Refrigerate.
Sue
Click Here to Print this Recipe


Candied Popcorn Recipe

Ingredients
4 qt. popped corn (2/3 c. unpopped)
2 2/3 c. sugar
1 1/2 c. butter or oleo
2 tsp. vanilla
3 c. pecans
1 c. white Karo

Directions
Pop corn, add pecans and keep hot in 200 degree oven. Cook sugar, butter, syrup in heavy pan, stirring occasionally. Cook to 290 degrees on candy thermometer or to light caramel color. Remove from heat and stir in vanilla, pour over corn and nuts. Use large bowl to mix. Press on cookie sheets, using rubber gloves or it is quite hot. Cool and break into pieces, store in airtight containers. Can be frozen.
Sue
Click Here to Print this Recipe


Praline Topped Squash Recipe

Ingredients
2 (12 oz.) pkg. frozen squash or fresh squash
4 tbsp. butter or oleo
1 tsp. salt
Dash of pepper
2 eggs, slightly beaten
1/2 c. firmly packed dark brown sugar
1/2 tsp. cinnamon
3 tbsp. oleo, soft
1/2 c. chopped pecans

Directions
Combine squash, butter, salt, pepper, and eggs in saucepan. Cook over low heat until squash is hot, stirring well. Pour squash into greased 1-quart casserole. Combine brown sugar, cinnamon, butter, and pecans. Sprinkle praline mixture over squash. Bake in moderate 350 degree oven for 30 minutes.
Makes 6 servings.
Sue
Click Here to Print this Recipe


Pecan Crisp Squash Recipe

Ingredients
2 acorn squash, about 1 lb. each
2/3 c. butter cracker crumbs
1/3 c. butter, melted
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 c. coarsely chopped pecans

Directions
Cut squash in half lengthwise. Remove seeds and fibrous membranes. Place cut side down in a 12"x8"x2" dish. Cover with plastic wrap turning back one corner to vent. Microwave at high 6 minutes. While squash is cooking, toss together crumbs, pecans, butter, brown sugar, salt and nutmeg. After squash has cooked 6 minutes, turn cut side up and divide filling among the four halves. Re-cover with plastic wrap and microwave at high 6 to 8 minutes, until squash is tender. Let stand 5 minutes before serving.
Sue
Click Here to Print this Recipe


I have been married for over 2 years. My husband is coming back right before after being deployed over seas for two years. I want to have a special pre-Thanksgiving dinner for just the two of us. Thanksgiving day will be spent with his family. I am not an experienced cook and need some suggestions for a down home meal for my husband. Would love some suggestions from this group. I want him to have some home cooking but don't really know how to cook for him. I don't know how to combine different dishes to make a menu for a meal. We have been married for several years but have only spent 2 months together before he was deployed.
Mary S

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Sour Cream Corn Casserole Recipe

Ingredients
2 tbsp. Butter
2 tbsp. chopped onion
1 c. sour cream
1 1/2 lbs. whole kernel corn
2 tbsp. finely chopped celery
6 slices crisp cooked bacon, drained & crumbled
1 tbsp. fresh parsley

Directions
In saucepan melt butter. Stir in onion and saute until transparent. Gradually stir in sour cream until smooth. Add corn and celery. Heat. Stir in half of bacon. Pour into 2 quart casserole and top with parsley and remaining bacon. Bake at 350 degrees for 30 to 45 minutes.
6 to 8 servings.
Sharon
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

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

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