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October-November 2016 Recipes

November 14, 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 -  Strawberry Divinity Recipe | Raspberry Divinity Recipe | Pumpkin Gooey Butter Cake Recipe | Sauce for Turkey Ham or Roasted Pork | Cooking a Turkey Tips | Impossible Caramel Custard Pie Recipe | BBQ Turkey Breast Recipe | Butterscotch Pie Recipe | Frozen Chocolate Pie Recipe | Impossible Pina Colada Pie Recipe | Peanut Butter Marshmallow Fudge 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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Strawberry Divinity Recipe

Ingredients
3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry jello
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)

Directions
Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.
Lisa TX
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Raspberry Divinity Recipe

Ingredients
3 c. sugar
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. chopped nuts
3/4 c. water

Directions
Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.
Lisa TX
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This is for Mary S who wrote about making a meal for her husband who is coming home after being deployed for two years. How wonderful ! I would suggest buying a small turkey ( maybe 8 -10 lbs) . I love to cook my turkey in the aluminum foil method . It's easy and always comes out juicy . Google "foil wrapped roasted turkey". Reynolds wrap will give you the complete instructions. It's very simple . The turkey is wrapped in aluminum foil and for an 8 lb turkey it will take about 2 hours to cook using this method . Then make mashed potatoes to go with it . For your first time, why not use instant mashed potatoes . You can doctor it up by putting a dollop of sour cream in it . Also, I would use butter instead of margarine . Then a simple veggie like frozen peas, green beans, etc. Buy a pumpkin pie and don't forget the whipped cream !!! Oh, don't forget the brown gravy ---buy packaged or bottled . This is your first big meal so make it easy on yourself . Have a wonderful holiday and thank your husband for us for his service.
Dee Fl/R.I.


Pumpkin Gooey Butter Cake Recipe

This cake is more like a gooey, very rich pumpkin pie bar or pumpkin pie with a spice cake crust. It's a Paula Deen recipe with over 2000 5-star reviews. The cake is sweet but it's manageable. I used a spice cake rather than yellow cake base because spice cake and pumpkin go hand-in-hand. Bake until the edges set but the middle is still a little gooey. I stored the cake in the fridge because I like pumpkin pie and similar desserts chilled.

Makes one 9x13-inch cake

Prep Time: 10 minutes
Cook Time: about 45 to 55 minutes
Total Time: 2+ hours, for cooling

Ingredients:

Base
one 16.25-ounce box spice cake (yellow cake may be substituted)
1 large egg
1/2 cup (1 stick) unsalted butter, melted

Filling
one 8-ounce package brick-style cream cheese, softened (don't use lite or fat-free)
one 15-ounce can pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
4 cups confectioners' sugar, plus more for dusting before serving
2 teaspoons pumpkin pie spice
1/2 teaspoon salt, optional and to taste

Directions:
Preheat oven to 350F. Line a 9x13-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
Base - To a large bowl, add the cake mix, egg, butter, and mix well with an electric mixer. Pat the mixture into the bottom of the prepared pan with a spatula or your fingers; set aside.
Filling - To a large bowl (same one you used for the base is fine, just wipe out with a paper towel), add the cream cheese, pumpkin, and beat until smooth.
Add the eggs, vanilla, butter, and beat until smooth and incorporated.
Add the confectioners' sugar, pumpkin pie spice, optional salt, and beat until smooth and incorporated. Scrape down the sides of the bowl as necessary.
Evenly pour pumpkin mixture over the base and bake for 45 to 55 minutes, or until edges have set and center is still a bit gooey and jiggly. For me, it took 55 minutes for the filling to all set up, with the exception of a 4-inch circular area in the middle that was still a bit gooey and jiggly. Start checking at 40 minutes since all ovens, pans, climates, and ingredients vary. Cake firms up and has less jiggle as it cools.
Allow to cool on a wire rack for at least 1 hour before dusting with confectioners' sugar, slicing, and serving. However, I prefer to cover and refrigerate for 4+ hours, or overnight, so it's well-chilled before serving. If you're chilling it in the fridge, don't dust with confectioners' sugar until right before serving or the sugar will 'melt' into the cake. Cake will keep airtight in the fridge for up to 5 days.
This is soooooooo absolutely wonderful!!!
Enjoy !!! Judy in Montana

==

The Best Gooey Butter Cake Bars
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 15

These gooey cake bars have a buttery, decadent flavor and are absolutely irresistible!

Ingredients
1 box yellow cake mix
2 sticks butter, melted & divided
4 eggs
1 (8 oz) pkg cream cheese, at room temperature
1 Tbsp vanilla extract
1 (16 oz) pkg powdered sugar

Instructions
Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
In a large bowl, combine the cake mix, ONE (1) stick of the melted butter and 1 egg until a soft dough forms. Batter will be thick. Press into the prepared pan and set aside.
Meanwhile, beat the cream cheese and vanilla in a large bowl together until blended and smooth. Beat in the remaining 1 stick of melted butter and 3 remaining eggs. Lastly, beat in the powdered sugar until combined.
Bake 40-45 minutes or until the top is golden and the center is just about set. Do NOT over bake as these will continue to set up as they cool and are called gooey bars for a reason. Cool completely before cutting into bars, and dust bars with additional powdered sugar if desired. Store bars covered in the fridge
Source:  Hayley Parker, The Domestic Rebel
ENJOY !!! Judy in Montana
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Sauce for Turkey Ham or Roasted Pork
This is a simple recipe that makes a great accompaniment for turkey, ham, roasted pork or chicken.

Drain and place in a glass jar two 29 ounce cans of sliced peaches.

To the saved juice add 1 cup brown sugar
2/3 cups apple cider vinegar.
1/2 teaspoon cinnamon-I go a little heavier as I like cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice

Directions
Bring this syrup to a boil. Reduce heat and let simmer 2-3 minutes.

Pour over the jarred peaches to cover . Let stand at least 24 hours and 48 hours gives even better results.

You will have more syrup than you need so I refrigerate it and later peel, core, and cook apples to tender but not mushy and use the syrup over them, again letting them stand in fridge. Nana in SE Ohio

Additional tip. This syrup is so good that after eating all the fruit I sometimes replenish the fruit again. It is also good on oatmeal or french toast. I have also doctored it up with ketchup and a little chili powder and used it as a BBQ sauce. I try not to waste anything.


Weekly Specials at Prepared Pantry 



Cooking a Turkey Tips
Nancy, Thanksgiving and Christmas will be here in no time.

8 Reasons For A Moist and Juicy Roast Turkey

1. Choose a fresh turkey instead of a frozen one.

Ice crystals that form during freezing damage a turkey's muscle cells. When the bird thaws and roasts, fluids leak more readily from the damaged cells, drying out the meat.

2. Roast two small turkeys rather than one large one.

Smaller turkeys roast more evenly than large ones, so for feeding a crowd, two small turkeys are a better option. They'll cook quicker too.

3. Brine the turkey.

A turkey soaked in a salt-water solution absorbs both the salt and the water, so it's moister to begin with as well as seasoned on the inside. You can flavor a brine as well.

4. Rub soft butter under the skin.

As it melts, it bastes the turkey and adds buttery flavor. For even more flavor, you can add herbs and spices to the butter.

5. Truss loosely, or not at all.

Legs tied up tightly against the sides of the turkey take longer to roast, putting the breast meat in jeopardy of overcooking while the legs take their time.

6. Roast the turkey upside down at first.

Placing the turkey, breast side down, on a v-rack for the first hour or so of roasting essentially allows it to baste itself. Any marks left by the rack will disappear once you flip the turkey over and finish roasting it.

7. Don't overcook it.

Use a thermometer, either instant-read or probe-style to monitor the temperature in the thickest part of the thigh (be careful not to hit the bone). You're aiming for 170 degrees.

8. Let the turkey rest before carving.

The intense heat of the oven forces the juice into the center of the bird, so after roasting,let the turkey rest for roughly 20 minutes (enough time to make gravy). The juices will redistribute, and you'll get moister slices.

This next recipe we don't have a 6 quart crockpot but I'm trying in a 4 to 41/2 quart one. I'm going to try to cut back the brown sugar.

==

Crock-Pot Brown Sugar Pineapple Ham Recipe

1 ham, pre-cooked, spiral cut (can use bone in or boneless)
3 cups brown sugar
1, 20 oz can, pineapple tidbits or chunks, undrained

Directions
Cover the bottom of the crockpot with brown sugar.Place ham on top of the brown sugar and add the pineapple tidbits with the juice. Sprinkle ham with remaining brown sugar. Cover and cook on low for 6 to 8 hours.

Everyone have a great week. Nancy and 4 legged associates stay safe, stay warm and comfortable.
Susie Indy
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I was a Navy wife with my husband gone overseas for months at a time. I would suggest not attempting anything super special. Make something that is your own method and recipe that he loves. When my husband finally could come home, he wanted things like macaroni and cheese .... my recipe and, don't laugh, grilled cheese sandwiches, my method. If I I added chile beans he was in 7th heaven. The best way to figure it out is to ask him what he's been missing. That's what he wants.

Best wishes for a happy reunion.
Vivien, Central California


Impossible Caramel Custard Pie Recipe

Ingredients
2 cups milk
1/4 cup melted butter
4 eggs
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/2 cup Bisquick
1/2 cup flaked coconut (optional)

Directions
Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.

Pour into greased 10" pie plate. Sprinkle coconut on top (optional). Bake at 350į for 45 minutes or until knife inserted in center comes out clean.

Cool completely before cutting.
Mary Ann

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BBQ Turkey Breast Recipe

Ingredients
1 medium egg; whipped
1 cup oil
1/2 cup soy sauce
1/4 cup oyster sauce
1/4 cup red wine vinegar
1 cup brown sugar
1 teaspoon Horseradish; rounded
1-1/2 teaspoons Garlic salt
2 c 7-Up
10 lb Turkey breast slices; 3/8" thick

Directions
Whip first 7 ingredients; add 7-UP. Marinate turkey in marinade over night. Grill over medium heat, being careful not to overcook. The sauce will carmalize over the heat creating a chewy crust.
Makes 12 Servings
Mary Ann
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Butterscotch Pie Recipe

Ingredients
1-1/2 cup light brown sugar
1/4 tsp. salt
2 tbsps. flour
3 tbsps. corn starch
1 1/4 cups hot water
2 egg yolks
1 tbsp. butter
1 tsp. vanilla
1 9" baked pie shell

Directions
Mix together first 3 ingredients in a saucepan. Add hot water stirring well. Cook until thick and clear. Beat egg yolks. Add small amount of heated mixture to yolks and mix well. Slowly pour the egg yolk mixture into the hot sugar mixture and stir constantly. Cook over low heat for 1 minute. Remove from heat and stir in butter and vanilla. Cool slightly and pour into baked pie shell. Top with Prepared meringue and serve.
Mary Ann
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Frozen Chocolate Pie Recipe

Ingredients
6 oz. semi-sweet chocolate chips
1/2 c. milk
3 tbsp. sugar
4 1/2 oz. cream cheese, softened
12 oz. frozen whipped topping, thawed
1 (9-inch) baked pie shell or a 9-inch graham cracker crust
1/2 pt. whipping cream
1 tbsp. confectioners' sugar
1 tsp. vanilla
Chocolate curls for garnish (optional)

Directions
In a double boiler melt the chocolate with 1/4 cup milk. Stir well. Beat the sugar into the cream cheese and add the remaining 1/4 cup milk and the chocolate mixture and beat until smooth. Fold into the whipped topping. Spoon into crust. Freeze. When pie is frozen, whip the cream and add sugar and vanilla. Spread on frozen pie. Sprinkle with chocolate curls. Return to freezer. When firm, cover well. Let stand in refrigerator to thaw partially before serving.
Serves 8-10.
Mary Ann
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Impossible Pina Colada Pie Recipe

Ingredients
4 large eggs
1/4 cup milk
2 teaspoons rum extract + 2 tbsp. milk or 1/4 cup rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, well drained
1 cup flaked coconut
1/2 cups Bisquick
1 cup flaked coconut

Directions
Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inch. Beat all ingredients except last cup of coconut until well blended. Pour into plate. Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean, 40-45 minutes.
Mary Ann
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Peanut Butter Marshmallow Fudge Recipe
Yield: 24 Servings

4 cups Sugar
2 cans Evaporated milk; 5 oz each
1 cup Margarine
2 cups Peanut butter morsels
3/4 cup Marshmallow cream
1 cup Chopped nuts
1 tsp. Vanilla

Butter the sides of a 3 quart saucepan. Combine sugar, milk and margarine. Cook and stir over medium heat till mixture comes to a boil. Cook to 236 F (soft ball stage). Stir frequently. Remove from heat. Stir in peanut butter morsels, marshmallow cream, chopped nuts and vanilla. Mix well until the morsels melt. Pour into a well greased 13x9x2-inch pan. Cool. Cut in squares.
Sharon
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Weekly Specials at Prepared Pantry 


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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