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March 2017 Recipes

March 6, 2017  | 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 -  Papaya Salad Recipe | Jeweled Fruit Salad Recipe | Jeweled Fruit Salad Recipe | Festive Fruit Salad Recipe | Honey Lime Rainbow Fruit Salad Recipe | Family Favorite Fruit Salad Recipe | Reita's Fruit Salad Recipes | Coconut Pudding Recipe | Spicy Apple Butter Recipe | Onion Patties Recipe | Tickled Pink Lemonade Cookies Recipe | Baked Chicken Tonkatsu Recipe | Chicken Bulgogi with Cabbage Recipe | Banana Cheesecake Recipe | Breakfast Quesadilla 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.






Papaya Salad Recipe

Ingredients
1 avocado
1 papaya
1 T. honey
1 lime
1/4 cup extra-virgin olive oil
1/8 t freshly ground black pepper
1/8 t. salt

Pit avocado & slice lengthwise into 1/2" thick pieces. Do same w/papaya & put all in small bowl.
combine remaining & stir to combine. Soon dressing over avocado & papaya.
Athena in DE
Click here to Print this Recipe

==

Jeweled Fruit Salad Recipe
(Prepare separately night before and chill)

Ingredients
1 c. (8 oz.k) vanilla yogurt
2 T. orange juice
1 T. mayo
1/2 t. grated orange peel
1 pt. fresh strawberries, sliced
1 1/2 cups green grapes, halved
1 can (11 oz) mandarin oranges, drained
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 medium kiwifruit, peeled & chopped
1/4 cup fresh or frozen cranberries, thawed & halved

Directions
In small bowl, combine first 4. In large bowl, combine fruit. Serve w/dressing.
Athena in DE
Click Here to Print this Recipe



Festive Fruit Salad Recipe

Ingredients
1 can (15 ozs.) mandarin oranges, drained
1-1/2 cups halved red seedless grapes
1-1/2 cups halved green grapes
1 jar (10 ozs.) red maraschino cherries, halved, rinsed and drained
1 jar (10 ozs.) green maraschino cherries, halved, rinsed and drained
1 can (8 ozs.) unsweetened pineapple chunks, drained
2 cups miniature marshmallows
1 cup flaked coconut
1 cup (8 ozs.) Daisy Brand Sour Cream

Directions
In a large bowl, combine the first eight ingredients. Just before serving, add sour cream and toss to coat.
Yield: 12-16 servings.
Abby in Atlanta
Click Here to Print this Recipe



Hi Nancy and 'Landers. Our budget has recently been strained due to a hospital stay and other expenses. Because of my health I am not able to spend a lot of time standing and cooking. I was wondering if your wonderful, very helpful readers could offer some inexpensive and simple recipes that might help me for the next few weeks. I've searched online, but most of the recipes are not simple and down-home. Any help would be appreciated. G


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Nancy, I am sorry but I don't remember the person that needs to include more fruit in her diet.We enjoyed the combination of grapefruit and orange sections. To the grapefruit and orange sections if you have leftover fruit of any kind you can add it to this. If a recipe is to much then cut the recipe in half. We had to stop having this when one of us added new medicine.

Here is one and I'll post more this week.

Honey Lime Rainbow Fruit Salad Recipe

Ingredients
1 lb fresh strawberries, diced
1 lb fresh pineapple, diced
12 oz fresh blueberries
12 oz red grapes, diced into halves
4 kiwis, peeled and diced (coupons)
1, 15 oz, can mandarin oranges in juice, drained well and sliced into halves
2 ripe bananas, diced*

Honey Lime Dressing
1/4 cup honey
2 teaspoon lime zest (zest of 2 medium limes)
1 tablespoon fresh lime juice

Directions
Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together the honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).

*The bananas aren't pictured. I decided to add them later on because I love the sweet flavor the add.

Everyone have a great week. The reason that I have not contributed to the newsletter is I have had something for the last four week that I can't kick and have not been hungry at all. I have lost near 22 lbs. and that is great as I see it but our doctor has had me take so many test and nothing has come.

Nancy and 4 legged associates take care, stay safe and comfortable.
Susie Indy
Click Here to Print this Recipe



Family Favorite Fruit Salad Recipe

Ingredients
1 Can crushed pineapple (drained)
1 can peach pie filling (I use wilderness)( cut up a little)
1 can fruit cocktail (drained)
16 oz tub frozen (thawed) (do not drain) sliced Strawberries

Directions
Mix all and add
Sliced bananas (when ready to serve)

Very good with pound cake or yogurt..
Aileen in Wichita, Ks
Click Here to Print this Recipe



Reita's Fruit Salad Recipes

I like cottage cheese with peaches of top or tomatoes.

I like a leaf of lettuce topped with canned pears. Put a little mayo on pear with a cherry on top & shredded cheese.

Fresh fruit is also good in plain yogurt. Strawberries, Blueberries, peaches......

You can also add apple to your Chicken salad It gives it that extra crunch.

I hope you can use some of these ideas. Have a good day.
Reita in Tn.
Click here to Print this Recipe




              Egg Perfect Color Changing Egg Timer - click here

               Egg Perfect Color Changing Egg Timer

             Baking Essentials from The Prepared Pantry 
                                         Click Here




Spicy Apple Butter Recipe

Ingredients
5 pounds tart cooking apples (McIntosh, Granny Smith, Rome Beauty or York Imperial), peeled, cored and quartered (about 10 large apples)

1 cup sugar
1/2 cup apple juice
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Directions
Combine all ingredients in Crock-Pot. Cover; cook on low 8 to 10 hours, or until apples are very tender. Mash apples with potato masher. Cook, uncovered, on low 2 hours, or until thickened, stirring occasionally to prevent sticking.
Makes 6 cups.
(From Mama’s Corner Newsletter)
Anna in Sweden
Click Here to Print this Recipe



Onion Patties Recipe

Ingredients
3/4 c flour
1 Tbsp sugar
1 Tbsp cornmeal
2 tsp baking powder
1 tsp salt
3/4 c milk
2 onions
oil for frying

Directions
Mix together dry ingredients. Add milk and stir batter (will be thick.) Add onions and mix thoroughly. Heat 1/2 inch oil in skillet over medium high heat and drop batter by tablespoons in hot oil. Flatten slightly and brown on both sides until nice and crisp. Drain on paper towels.
Makes 2 servings
ENJOY !!! Judy in Montana
Click Here to Print this Recipe



             Bread Machine Sampler Pack from the Prepared Pantry - click here

Bread Machine Sampler Pack Mixes(Summerhill Irish Potato White, Farmhouse Honey Wheat, Buttermilk White,Country Wheat 4 Grain)
The Prepared Pantry




Coconut Pudding Recipe
A classic Puerto Rican dessert - smooth and warm and a holiday staple. For a festive presentation, pour the templeque mixture into fun martini glasses and set.

Ingredients
2 cans coconut milk (14-ounce each)
2 1/4 cups sugar
1 cup cornstarch
1/2 teaspoon salt
ground cinnamon for dusting

Directions
In a saucepan, combine coconut milk with sugar and salt. Bring to a full boil, and cook for about 6 minutes, stirring occasionally.
In a bowl, combine cornstarch with 3/4 cup of water, and with a whisk, mix well into a slurry.

Immediately pour slurry into saucepan and cook for 2 minutes, continuously whisking until mixture thickens into a pudding.

Remove from heat. Pour mixture through a colander, and transfer the strained pudding into a nonstick 12-inch by 6-inch deep dish or into individual martini glasses.
Smooth out the surface, and set aside to cool. Refrigerate for 2 hours to completely set.

Dust surface with ground cinnamon, slice, and serve.
Source: Wilo Benet, Puerto Rico True Flavors
http://thelatinkitchen.com/r/recipe/wilo-benets-coconut-pudding-tembleque
Anna in Sweden
Click Here to Print this Recipe



Vanilla Muffins Recipe

Ingredients
1 yellow cake mix (I used Betty Crocker)
1 cup self-rising flour (this addition makes a less-sweet muffin)
Mix together the dry cake mix and flour.

Add:
3 eggs
1-1/2 cup liquid (water plus 2 tbsp of buttermilk powder)
1/3 cup oil
1 tsp vanilla flavoring

Directions
Spray muffin pans with non-stick spray, making sure that pans are covered with the spray. (I use a mixture of pan sizes, but mostly large)

Put dough in muffin pans.

Optional: Sprinkle some of the muffins with cinnamon-sugar and topped with pecan halves.

Leave some plain (no topping).

Bake 350º until browned.
Serves at least 15.

This is my creation for day.
PeggyNELA
Click Here to Print this Recipe



                Caramel Pear Cookie Mix - click here

Caramel Pear and Toasted Pecan Cookie Mix
The Prepared Pantry



Tickled Pink Lemonade Cookies Recipe
From Velvet Cucpcake Murder by Joanne Fluke

Preheat oven to 350 degrees R, rack in the middle position.

Hannah's 1st Note: This recipe is from Lisa's Aunt Nancy. It's a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty.

1/2 cup salted, softened butter(1 stick, 4 ounces, 1/4 pound) (do not substitute)
1/2 cup white(granulated) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1/3 cup frozen pink or regular lemonade concentrate, thawed
3 drops of liquid red food coloring(I used 1/2 teaspoon of Betty Crocker food color gel)
1 and 3/4 cups all-purpose flour(pack it down in the cup when you measure it)

Directions
In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy.

Mix in the baking powder and baking soda. Beat until they're well-combined.

Mix in the beaten egg and the lemonade concentrate.

Add 3 drops of red food coloring(or 1/2 teaspoon of the food color gel, if you used that).

Add the flour, a half-cup or so at a time, beating after each addition.(You don't have to be exact--just don't put in all the flour at once.)

If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so.(Don't forget to turn off your oven if you do this. You'll have to preheat it again once you're ready to bake.)Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet.

Bake the Tickled Pink Lemonade Cookies at 350 degrees F, for 10 to 12 minutes or until the edges are golden brown.(Mine took 11 minutes.)

Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely.

Frosting
2 Tablespoons salted butter, softened
2 cups powdered sugar(no need to sift unless ifs got big lumps)
2 teaspoons frozen pink or regular lemonade concentrate, thawed
3 to 4 teaspoons milk(water will also work for a less creamy frosting)
2 drops red food coloring(or enough red food color gel to turn the frosting pink)

Directions
Beat the butter and the powdered sugar together.

Mix in the lemonade concentrate.

Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite.

Mix in the 2 drops of red food coloring. Stir until the color is uniform.

If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

Frost the completely cooled cookies. When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together.

Yield: Approximately 2 and 1/2 to 3 dozen cookies, depending on cookie size.

Hannah's 2nd Note: When Mother and Carrie tasted these cookies down at The Cookie Jar, they decided that these cookies are as refreshing as a glass of icy cold lemonade on a hot summer afternoon.

To serve, arrange these cookies on a pretty plate.

Hannah's 3rd Note: I used a sky blue plate when I took these cookies out to Barbara at the hospital. The pink of the cookies and the blue of the plate looked lovely together.

A Note from Lisa's Aunt Nancy: I can see these cookies on a plate with snippets of the candied lemon slices we ate as children on top of the frosting.
(From Santa’s Workshop (Jan))
Anna in Sweden
Click Here to Print this Recipe



               Caramel Chocolate Chip Cooke Mix - Click Here

No Nuts - Dad's Famous Homemade Chocolate Chip Cookie Mix Family Size--without nuts (2 lb 1 oz)

The Prepared Pantry



Baked Chicken Tonkatsu Recipe

Ingredients
1/2 lb boneless, skinless chicken breast or pork
1/2 cup panko breadcrumbs
1 Tbsp extra virgin olive oil
3 Tbsp all-purpose flour
1 large egg
Salt and pepper to taste

Directions
Move one of oven racks to upper-middle part and preheat oven to 400ºF.
Line a baking sheet with parchment paper, set aside.
Place three shallow bowls one next to another, fill first one with flour and second with egg. Leave the third one empty for now - this will be for the panko breadcrumbs.
In a small pan over medium heat, add breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook til breadcrumbs are golden brown. Turn the heat off, add breadcrumbs to the last shallow bowl.

Pound chicken to about 2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.

Place chicken pieces on parchment paper, bake in oven for 13 min on each side, til the chicken’s internal temperature reaches 165° F.
Serve with *tonkatsu sauce or ketchup.
*buy the sauce bulldog brand best one at store
Serves 2
Source: Pickled Plum (Korean)
ENJOY !!!!! Judy in Montana
Click Here to Print this Recipe



Chicken Bulgogi with Cabbage Recipe

Ingredients
1 lb boneless chicken
1 c cabbage, rough chop

For the marinade
1/4 c soy sauce
2 Tbsp brown sugar
2 tsp gochujang (Korean chili paste) optional
1 Tbsp mirin or rice wine
2 garlic, minced
2 tsp sesame oil
2 tsp ginger, grated
pepper
1 tsp sesame seeds (optional)

Directions
Cut chicken into 2-inch pieces. Set aside.

Put all ingredients for marinade in a bowl and whisk til sugar has dissolved.
Add chicken and marinade in a Ziploc bag or bowl. Refrigerate and let marinate for 2 hrs (or overnight).
Heat pan or skillet add cabbage and chicken, reserving marinade on the side. Cook on each side for 2-3 min or til chicken is cooked through, add a splash of marinade (1-2 Tbsp) whenever the pan dries up.
Transfer to plate, serve with rice or kimchi.
*could sub very thin sliced beef, soooooo good.
Serves2
ENJOY !!! It is soo good!!!
Source: Pickled Plum (Korean)
JudJudy in Montana
Click Here to Print this Recipe



                 Piggy Bacon Press - Click Here

Bakeware and Pans
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antry




I love banana’s and anything that is made with them in it. I also love cheesecake. To love’s in one desert! Yum.

Banana Cheesecake Recipe
Ingredients

Crust:
2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup sugar
1/2 cup butter, melted

Cheesecake:
3 8-ounce packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup mashed bananas (about 2 medium)
1 8-ounce carton dairy sour cream
2 tablespoons white crème de cacao
2 tablespoons dark rum
1-1/2 cups flaked coconut, toasted

Directions
Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

Meanwhile, in a small bowl stir together the sour cream, crème de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut.
Makes: 20 servings
Donna in Buffalo, MN
Click here to Print this Recipe



Breakfast Quesadilla Recipe

Ingredients
4 slices bacon
1/2 onion, fine chop
4 large eggs
1 tbsp. sour cream (plus more for serving)
2 tbsp. Chopped chives
4 flour tortillas
salt - pepper
1/3 c. Shredded Monterey Jack
1/3 c. shredded Cheddar cheese
1 avocado, thinly sliced

Directions
Cook bacon til crispy. Drain bacon on a paper towel-lined plate, reserving about 2 Tbsp of bacon fat in pan.

Add onion to pan, cook, stir occasionally, til softened, about 5 min. Whisk together eggs and sour cream in bowl. Pour egg mixture into pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.

Assemble quesadillas. Divide scrambled eggs between two tortillas. Top each with cheese and avocado slides. Place remaining tortillas on top.

One at a time, cook quesadillas in a clean nonstick skillet over med heat til the bottom tortillas is golden, about 3 min. Flip, cook other side til golden. Repeat. Serve warm with more sour cream and hot sauce

*** sometimes I use sausage or small diced ham. So good.
From: Delish
ENJOY !!! Judy in Montana
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 - 5540 2nd St.
Lubbock, Texas 79416

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