Email Address to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
Natures Flavors
(Great Sugar Free Syrup Flavors)
Did you Know?
The bold black text are links (to recipes or other pages.)
Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
Click Here
This is for Susie Indy, who wanted to know where to buy
Wiskpride Port wine cheese.
You can go to their web site Wispride.com and use the store
locater feature to see if there is a store near you. I fear
there may not be, but you could use a different brand of
port wine cheese that is available at Kroger, Walmart, Sam's
Club or another store near you. They also have other great
recipes on this site. I agree that it is easy to get in a
routine of always making the same dishes, even though we all
have hundreds if not thousands of recipes from which to
choose. I try to incorporate new recipes each year, while
maintaining the traditional favorites that are true family
must haves.
Robbie IN
to Rosemarie in rural Kansas city
in November 29, 2012
newsletter you asked for help in cutting the fudge into
sections.
you also mention that the fudge sticks to your knife & then
messes up the whole project. I'd try running your knife
under very hot water after every slice to melt away that bit
that sticks.
As to which tool to use, Ive never had to cut 30 LBS of
fudge at one sitting so am unable to help there, but I'm
certain that one of Nancy's faithful readers is sending that
answer right away.
thanks Nancy for all you do & please! snuggle your furry
babies for me as I don't have any cats right now and am
whining about it constantly.
Happy holiday to all, Agnes.
A special thanks to Scarlet FL for the following recipe. It
first appeared in a 9/09 newsletter. I made this pie for
Thanksgiving and it received rave reviews, as it always
does. Cooking the apples before baking the pie is time well
invested.
Robbie IN
The Best Apple Pie Ever
Fresh squeezed lemon juice is key for this recipe. It's the
best Apple pie ever!!! One tip on the apples I have learned
is to slice the apples in half and use a small metal
measuring spoon to scoop out the seeds and stem--easier and
less waste.
8 cups apples, peeled, cored and cut into eighths (I use
Granny Smith and Fuji Apples & slice into thick slices)
2 tablespoons lemon juice (try and use fresh squeezed)
1/2 cup plus 1 teaspoon granulated sugar
1/2 cup light brown sugar
2 TBS unsalted butter
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons flour
1 large egg beaten with 1 TBS water.
2 tablespoons cold butter, cut into ½ inch cubes
Prepare your favorite pie crust recipe or use one package
refrigerated rolled piecrusts, two per package.
Filling
Put apples in large bowl and pour lemon juice over them.
In a small bowl blend 1/2 cup of the granulated sugar, the
brown sugar, cornstarch, cinnamon, cloves and salt. Set
aside. Melt the 2 TB butter in a large skillet and add the
apples along with the sugar mixture. Cook about ten minutes
stirring occasionally until the pan juices thicken. Remove
from heat and cool for about 25 minutes.
Assembly: Roll out 1 of the dough halves to an 1/8-inch
thickness. Lay into pie pan with a little bit overlapping
the sides. Put apple mixture into pie shell, mounding it
higher in the center. Cut cold butter into 1/2-inch cubes
and place on top of the apples. Before I lay the top crust
on I use my tiny cookie cutters to make leaf patterns or
hearts or whatever on the top crust.
Moisten outer edge of bottom crust, place top crust on pie,
press down and crimp. After you put the top crust on the
pie, brush with egg mixture and sprinkle with remaining 1
teaspoon sugar.
Preheat oven to 475 degrees F. When ready to put pie in oven
turn temperature down to 450 degrees F and bake on lower
rack until it starts to brown, about 15 minutes.
Turn oven down to 375 degrees and bake approximately 1 to 1
1/4 hours. (If you see the pie getting too brown, make a
foil collar and just lay around the edge of the pie.)
Note: If you REALLY want a sugar attack, drizzle a white
glaze over the top--it makes the pie look really
pretty....you can zig zag across the top, or go for a
scalloped effect around the edge.
Scarlett in FL
Click Here
to Print this Recipe
Barb in OKC requested my other lime Jell-O salad recipe in
the 11/30 newsletter. WE have had this at family events for
almost 50 years! My sister sometimes uses lemon Jell-O and I
am sure you could easily use other flavors, if you don't
like lime. You can add maraschino cherries for the red green
effect we associate with Christmas. My husband works for the
FAA and will be back in OKC for more training in the spring.
It has become his second home since joining the FAA 7 years
ago.
Robbie IN
Lime Salad Supreme
1 cup canned crushed pineapple, drained, liquid reserved
Hot water
3 ounces lime gelatin
10 large marshmallows
1 cup cottage cheese, drained
1/2 cup walnuts or pecans, chopped
1 cup light frozen dessert topping- Cool Whip or other brand
maraschino cherries- optional
Add enough hot water to reserved pineapple juice to make a
total of 1-1/2 cups. Heat in a heavy saucepan over medium
high heat. Stir in gelatin until dissolved.
Add marshmallows and stir until dissolved. Chill until
mixture just begins to set. Stir in pineapple, cottage
cheese and nuts. Chill until partially set.
Fold in whipped topping. Pour into mold or a pretty serving
boll, and chill until set. If using a mold, Unmold to serve.
Note: If using maraschino cherries, arrange them in the
bottom of your mold, so that they are on top, when you
unmold the salad. If just using a pretty bowl, add the
cherries to the top, when the salad is almost set.
Robbie IN
Click Here
to Print this Recipe
NancysKItchen Facebook Page
Click Here
Email Address
to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
Want to share today's newsletter with a
friend?
[
Click Here
to send this page to a friend ]
Squash Tomato Casserole
1 1/2 lb. zucchini
1 1/2 lb. yellow summer squash
1 large tomato
1/2 C. Italian bread crumbs plus extra at end
1/8 lb. butter (2 oz.)
Preheat oven to 350 degrees. Spray casserole with non stick spray.
Using a mandoline, slice both zucchini and yellow squash thinly.
Repeat with tomato . Alternate layers of squash down long side of
dish. Start a second row when finished. Continue layering down side
of dish allowing rows to overlap slightly until through.
Place tomato slices on top of squash, but do not layer the tomato.
When finished, melt butter in small pan and mix the breadcrumbs in.
Spoon the breadcrumbs sparsely over the top. Take a little extra
breadcrumb from can and sprinkle lightly over the entire casserole.
Place in oven and bake for about 20 minutes. Remove from oven and
serve. Use spatula in order to maintain the shape of the rows when
placing on the plate.
Artemis in NYC
Click Here to
Print this Recipe
Hi all, when I was in high school many many years ago, in home
economics, we made angel food waldorf. It was an angel food cake
made from scratch. When it came out of the oven, we let cool, sliced
1/3 of the way through scooped out a tunnel and filled the tunnel
with this most amazing chocolate moose type filling. We replaced the
top back on and buttered the entire outside of the cake with this
amazing chocolate moose type filling. Then garnished with almonds.
Does anyone have any idea of this cake? Would love to have it. Wish
I had saved it from childhood. I tell my husband about it all the
time. I am also looking for a cheeseburger soup recipe. Any help
would be great.
Terry in Hilton NY
Angie's Taco Pie
8 Servings
8 1/2 oz Cornbread Muffin Mix
1/2 lb Ground Beef
1 1/4 oz Taco Seasoning Mix
8 oz Salsa
3/4 c Cheddar Or Pepper Jack Cheese, Shredded
[Note: I added onions]
Prepare cornbread mix according to package directions. Pour batter
into a greased 10" pie plate and set aside. Brown beef in a skillet;
drain and stir in taco seasoning. Spoon beef mixture over batter;
top with salsa and cheese. Bake, uncovered, at 400° for 20-25
minutes, until cheese melts and cornbread sets.
from Gooseberry Patch
Denise in the Villages, FL
Click Here to Print
this Recipe
I keep my recipes in categories on an external flash drive. The best
thing about that is my DIL showed me how to locate any recipe
easily. I click on the "search" icon at the top of the page, click
"all files and folders," type the file name in the box and click
"search" at the bottom of the page.
This enables me to find a particular recipe by name, or a list of
all recipes with a particular ingredient.
Leah
Here is my old recipe for fruit cake It is very old and used many
many times.
Fruitcake
2 pounds of dates
1 cup seedless raisins
2/3 cup shortening
1½ c brown sugar
1½ hot water
Boil 3 minutes
Beat in 2 eggs
1 pound fruit mix
1 cup nuts
2 cups sifted flour
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
Bake 2 hours at 275º
This is the way I found the recipe in my Moms recipe box many years
ago. I have made it many times myself.
Mary Ann Upstate N. Y.
Click Here to Print
this Recipe
Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker
Christmas Recipes from 1996-2001
Christmas
Cake Mix Cookies
1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts
Mix all together. Shape in 1" balls and roll in powdered sugar. You
may want to chill dough before rolling. Bake 10 to 12 minutes at 375
degrees.
Click Here
to Print this Recipe
Cherry Oatmeal Cookies
1 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup sugar
1 egg
2 tablespoons milk
3/4 cup dried cherries
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup shortening
1 teaspoon vanilla
2 cups oatmeal
Preheat oven to 350F. In a large mixing bowl, combine flour, baking
soda, salt, cinnamon, nutmeg, brown sugar and sugar. Mix well. Add
shortening, egg, vanilla, and milk; blend well. Add oats; mix well.
Add cherries; mix well. Drop dough by tablespoonfuls on ungreased
baking sheet. Bake 12 to 14 minutes. Store cooled cookies in an
airtight container. Makes about 2-1/2 dozen cookies.
Click Here to
Print this Recipe
Eggnog Cookies
1 cup butter or margarine, softened
2 cups granulated sugar
1 teaspoon baking soda
1 cup commercial eggnog
1/2 teaspoon ground nutmeg
5-1/2 cups flour
Eggnog Icing (optional)
In large mixing bowl, beat butter and sugar until fluffy. Add
eggnog, baking soda and nutmeg; mix well. Gradually add flour; mix
well. Divide dough in half; chill overnight in refrigerator or 2
hours in freezer.
Preheat oven to 375 degrees F.
On well-floured surface, roll out half of dough to 1/8-inch
thickness; cut with floured cookie cutters. Place 1 inch apart on
ungreased baking sheets. Bake for 8 to 10 minutes or until lightly
browned. Cool. Ice and decorate if desired.
Eggnog Icing
3 cups confectioners' sugar
1/4 cup softened butter or margarine
1/3 cup commercial eggnog
In small mixer bowl, beat confectioners' sugar and butter or
margarine until well blended. Gradually beat in eggnog until icing
is smooth.
Makes about 1-1/2 cups
Click Here to Print
this Recipe
Old Fashioned Christmas Cookies
1 c. (2 sticks) butter
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add beaten eggs, vanilla and sour cream.
Sift flour with baking soda and powder. Add dry ingredients to wet
ingredients. Chill. Roll out and cut. Frost with favorite frosting
or great unfrosted.
Click
Here to Print this Recipe
Fruitcake Cookies
1 c. margarine
1-1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped
Cream butter; gradually add sugar, beating until light and fluffy.
Add eggs and beat well. Combine flour, salt, baking soda, and
cinnamon; gradually add to creamed mixture, beating well after each
addition. Stir in remaining ingredients. Batter will be stiff. Drop
dough by heaping teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees for 13 minutes or until lightly browned. Cool
for 1 minute; remove cookies to wire racks and cool completely.
Yield: 7 dozen.
Click Here to Print
this Recipe
Christmas
Refrigerator Cookies
4 tbsp. butter
2 tbsp. dark brown sugar
1 egg, beaten
1 c. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
Pinch of salt
1/2 of 2 oz. pkg. cal. reduced vanilla pudding
Cream butter and brown sugar. Add egg. Then add the rest of
ingredients. Add vanilla last. Form dough into roll. Wrap in
plastic. Chill 30 minutes or overnight. Cut roll into 1/8 inch
slices. Bake 2 inches apart on cookie sheet, 375 degrees for 8-10
minutes. Let set for one minute, then cool on rack.
Makes 24 cookies.
Click
Here to Print this Recipe
Christmas Thumbprint Cookies
3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1 to 1-1/2 c. finely chopped nuts
1/2 c. red & green jelly
In large bowl combine first 5 ingredients on medium speed of mixer
about 1 minute. Gradually add flour and blend at low speed until
well mixed. Roll dough into 1 inch balls. Dip dough balls into egg
whites then nuts. Place on greased cookie sheet 2 inches apart. Make
a deep impression in center of each cookie with fingertip. Bake at
350 degrees for 10-12 minutes. Immediately remove cookies from
sheet. While still warm, fill centers with jelly. Allow jelly to set
before storing cookies.
Yield 3-4 dozen.
Click
Here to Print this Recipe
Christmas Wreath Cookies
3/4 c. butter
1 (16 oz.) bag marshmallows
7 c. corn flakes
Green food coloring
Blue food coloring
Red hots
Melt butter in pan. Add marshmallows and stir until melted. Add food
coloring until mixture is a nice "holly" green. Remove from heat and
pour over corn flakes in a large bowl. Mix thoroughly. On wax paper,
form wreath-shaped cookies and decorate with red hots to look like
berries
Click Here to
Print this Recipe
Christmas Chocolate M and M Cookies
2 c. flour
1 (3 1/2 oz.) box chocolate flavored instant pudding mix
1/2 tsp. soda
1 c. (2 sticks) butter, softened
1 c. brown sugar, firmly packed
2 eggs
1-1/2 c. M & M's
1 c. nuts, chopped (optional)
In small bowl, combine flour, pudding mix and baking soda. Set
aside. In large bowl, combine butter and brown sugar. Beat until
creamy and smooth. Beat in eggs. Gradually beat in flour mixture.
Stir in candy and nuts. Drop slightly rounded tablespoonfuls onto
ungreased baking sheet. Bake in 350 degree oven for about 12
minutes.
Click
Here to Print this Recipe
Christmas
Chocolate Log Cookies
1 lb. powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (great with extra crunchy)
4 c. Rice Krispies
Use a large mixing bowl. Put the powdered sugar together with the
melted butter and stir with a spoon. I then use my hands to mix the
peanut butter and Rice Krispies in with the powdered sugar and
butter mixture. Pinch off enough of the mixture to make logs about
the size of your thumb. Sort of roll them in your hand. Put them
into the refrigerate for about an hour. Remove and frost with
chocolate frosting.
Click Here to
Print this Recipe
Disclaimer:
information posted here is provided as general information
only and should not be a substitute to your medical doctor.
This web site owner is not responsible for the use or
misuse or results of any action taken on behalf of the
information presented here
Email Address
to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
|
Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
Paypal: email address is
everyday_recipes@yahoo.com
Senor Citizens Resources (usa.gov)
Weekly Ads -
Weekly Sales Circulars & Sunday Newspaper Ads
Shopping without coupons is like throwing away money. Print
your own coupons here!
Click Here
For Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer
http://www.ereaderiq.com/free/
(This site has a huge number of free books every day. It
usually changes around 6 a.m or so; one of the best sites)
536 Places for Free eBooks Online
www.techsupportalert.com/content/50-places-free-books-online.htm
This newsletter has recipes, tips and
suggestions on food related topics. Messages that promote
personal issues will be not be posted. By submitting a
recipe giving nancyskitchen.com, nancys-kitchen.com and
associated sites the rights to use the recipes in its
websites and mailing lists.
