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Recipe index for August, 2012  
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Recipe Index for December 2012

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We need your help...
We need you to share your favorite tried and tested recipes? Send them in to everyday_recipes@yahoo.com
The newsletter will continue be sent out daily (except Wednesday) when enough tips, suggestions and recipes have sent. 

If you have a recipe or food related blog or site remember to include the url it with your message.

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Thanks to Mert for the location of the fig cookie recipe.
Millie in MO

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Reply to Robbie re: mac and cheese
I would be interested in any recipes for mac and cheese to make ahead of time. 24 hours ahead; freezing, etc. I have tried the crockpot but that won’t work for me this time.
Thanks! Athena in DE

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I wanted to let Donna KS know that I did not know about the manufacturers making changes on the crock pots. I guess it makes sense, but, having the opportunity to preprogram a unit to turn on makes me nervous as the food would sit out on the counter probably half the day.

I did toss mine. The outside of it just got too hot. I went and purchased a Kitchenaid. I have only tried it once. It was much better. The liquid did not boil inside, simmered unlike my other one. I will not give up just start adjusting my times. Maybe the manufacturers and chefs should think about adjusting the times on their directions for cooking. When I used my new one I cut the larger number of 10 hours in half and my roast was good. It was a round roast and they are very dense with little or no fat and I think you need a little fat to make the meat tender.

Well, those are my thoughts.
Carolyn, Rochester, New York

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In the 2/12 newsletter, Doris wanted a recipe for HobNob Cookies/Biscuits, like those she purchased during her recent trip to Disney World. I have not yet tried these recipes, but since no one else has responded to your inquiry, I thought I would go ahead and send them. HobNobs appear to be very popular in England . I hope this helps you.
Robbie IN

HobNob Cookies

3 Cups whole oats
1 Cup all purpose flour
1 cup packed brown sugar
1 Cup butter
3/4 teaspoon baking soda
1/2 teaspoon water
1 teaspoon coarse salt
4 ounces dark chocolate

Preheat oven to 350 degrees. Dissolve baking soda in the water. Process oats in a food processor or blender until fine. Combine the oats, flour and brown sugar; cut in the butter until mixture looks like coarse crumbs. Stir in the baking soda mixture and thoroughly combine. Scoop out 1 heaping tablespoon of dough, roll it into a smooth ball with your hands, set it on the baking sheet, and flatten it slightly with the palm of your hand. Repeat with remaining dough. Bake for 10 - 12 minutes or until the edges are lightly browned. Remove from oven and let sit for a few minutes on the baking sheet, then remove to a cooling rack. When cookies are completely cool, melt the chocolate in the microwave or over a double boiler. Spread melted chocolate over cookies. When the chocolate is partially set, you can drag a toothpick or fork through it to make a HobNob-like crosshatch pattern, if you like.
Yields: 12–14 cookies
Robbie IN
Click Here to Print this Recipe

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Hob Nob Biscuits

1 1/4 cups rolled oats
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1–2 tablespoons toasted wheat germ
9 tablespoons butter, cut into small cubes
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons corn syrup
1/4 teaspoon vanilla
4 ounces chocolate

Preheat the oven to 350 degrees. Line baking sheets with parchment and set aside.
Process oats in a food processor or blender until fine. Add to a medium bowl with both flours, baking powder, baking soda, salt, and wheat germ and whisk to mix.

In the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl with a hand-held electric mixer), cream butter with both sugars. Add the corn syrup and vanilla and mix well, then reduce mixer speed to low and add dry ingredients in several additions, mixing just until blended (dough will look dry).

Scoop out 1 heaping tablespoon of dough, roll it into a smooth ball with your hands, set it on the baking sheet, and flatten it slightly with the palm of your hand. Repeat with remaining dough.

Bake for 10 - 12 minutes or until the edges are lightly browned. Remove from oven and let sit for a few minutes on the baking sheet, then remove to a cooling rack.
When cookies are completely cool, melt the chocolate in the microwave or over a double boiler. Spread melted chocolate over cookies. When the chocolate is partially set, you can drag a toothpick or fork through it to make a HobNob-like crosshatch pattern, if you like.
Yields: 12–14 cookies
Robbie IN
Click Here to Print this Recipe

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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.

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Here are some other really good cookies that use cake mixes, and hope the Nancyland readers will enjoy them as much as we do.

I double this recipe and bake in in a 9x13 inch pan for 30 minutes. Before serving, I like to sprinkle the top with powdered sugar.

Cheesecake Bars

1 pkg. (9 oz.) yellow Jiffy cake mix
3 tbsp. butter, softened
2 egg - divided
1 pkg. (3 oz.) cream cheese, softened
2 cups powdered sugar

In large bowl, combine the cake mix, butter and 1 egg until well blended. Spread into greased 9 inch square pan.

In a small bowl, beat the cream cheese, powdered sugar and remaining 1 egg until smooth; spread evenly over batter in pan. Bake at 350º for 30 to 35 minutes, until toothpick inserted near the center comes out clean. Cool on wire rack. Cut into 2 dozen bars (they are rich, so is best to serve small pieces). Store in the refrigerator.
Judy (in Alaska)
Click Here to Print this Recipe

These bars are best made the day before serving.

Lemon Crumb Bars

1 pkg. (18 oz.) lemon cake mix
1/2 cup cold butter
2 cups crushed saltine crackers (about 60)
1 egg
3 egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh lemon juice

In large bowl, beat the cake mix, cold butter and 1 egg until crumbly. Stir in cracker crumbs. Set aside 2 cups mixture for topping. Press remaining crumb mixture into a 9x13 inch baking pan coated with cooking spray (or greased). Bake at 350º for 18 to 20 minutes until edges are lightly browned.

In a small bowl beat the egg yolks, sweetened condensed milk and lemon juice and pour over crust. Sprinkle with reserved crumb mixture. Bake 20 to 25 minutes longer until edges are lightly browned. Cool on wire rack Cut into 2 dozen bars. Store in refrigerator.
Judy (in Alaska)
Click Here to Print this Recipe

A favorite with our grandchildren.

Cherry Angel Bars

1 angel food cake mix
1 can (21 oz.) cherry pie filling

Combine pie filling with dry cake mix until well moistened, using large spoon; pour batter into a ungreased 15x10 inch baking pan. Bake at 350º for about 20 minutes. Cool thoroughly. Before cutting into bars, sprinkle top with powdered sugar.
Judy (in Alaska
Click Here to Print this Recipe

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I have several really good bar cookie recipes that use mixes, and will divide them up into two messages, so it will be easier for Nancy to print them up when she has space availability. These are some of our most favorites of all I have tried.

Marbled Chocolate Bars

1 pkg. (18 oz.) German Chocolate cake mix
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
3/4 cup milk chocolate chips, divided

Prepare cake batter according to package directions. Pour into a greased 15x10 inch baking pan. In a second mixing bowl, beat cream cheese with sugar and stir in 1/4 cup of the milk chocolate chips. Drop by tablespoonfuls over batter; cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining milk chocolate chips. Bake at 350º for 20 to 25 minutes, or until toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into 3 dozen bars.
Judy (in Alaska)
Click Here to Print this Recipe

No-Fuss Strawberry Bars

1 pkg. (18 oz.) white cake mix
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 cup finely crushed Cornflakes
1 cup strawberry jam or preserves

In a mixing bowl, cream butter and brown sugar until smooth. Add egg and mix well. Gradually add dry cake mix and cornflakes. Set aside 1-1/2 cups for topping. Press remaining dough into a greased 13x9 inch baking pan. Carefully spread jam over crust. Sprinkle with reserved dough and gently press down. Bake at 350º for 30 minutes, or until golden brown. Cool completely on wire rack. Cut into 2 dozen bars.
Judy (in Alaska)
Click Here to Print this Recipe

Coconut Brownies

1 pkg. fudge brownie mix (9x13 inch pan size)
1 cup dairy sour cream
1 cup canned coconut-pecan frosting mix
2 eggs
1/4 cup water
1 cup semi-sweet chocolate chips

In a large bowl, combine brownie mix, sour cream, frosting, eggs and water and stir until moistened. Pour into a 9x13 inch baking pan, coated with cooking spray (or greased). Bake at 350º for 30 to 35 minutes, or until center is set (do not overbake). Sprinkle with chocolate chips. Let stand for 5 minutes. Spread chips over brownies to frost.
Judy (in Alaska)
Click Here to Print this Recipe

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My mother also made hog head cheese exactly as you describe it but I make it all the time with just country style ribs and pig ears-----no hog heads!:)
I put both in the pressure cooker and pressure it for about 20 minutes then put it in my 11 cup food processer and pulse it til I get it chopped right. Then I add white vinegar, chopped onion(I also do in the food processer),crushed red pepper flakes, a little bit of sage,black pepper, a little bit of cayenne pepper,and I salt the meat while cooking it so it's salty enough. I keep tasting it til it tastes right to me.

It's all cooked so it doesn't hurt anything to taste it. I can't tell you the amounts I put in because I just keep tasting it til it's right. Then I put it in a 9x13 glass dish and refridgerate til it's set.It slices easily and the pig ears make it jell. Also it puts the tender bone in there.
Frankie D. Baldree in sunny, warm Fla.

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Chocolate Cornstarch Pudding
4 Servings

1/2 cup Sugar
3 Tbsp Cocoa Powder,Unsweetened
1/4 cup Cornstarch
1/8 tsp Salt
2-3/4 c Milk
2 Tbsp Butter
1 tsp Vanilla

[Note: I use a can of Carnation Evaporated milk and the rest whole milk]

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat and stir in milk. Bring to a boil and cook stirring constantly until mixture thickens enough to coat the back of a metal spoon. Remove from heat and stir in butter and vanilla. Let cool briefly and serve warm or chill in refrigerator until serving.
source: allrecipes.com
Denise - the Villages, FL
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In the Feb. 18th newsletter, there is a recipe for Cinnamon Pound Cake submitted by Bren in North Louisiana. One of the ingredients is refrigerated cinnamon spread. What is that? Is it cinnamon butter?
Cindy, West MI

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