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February 2017 Recipes

February 3, 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 -  Pea And Dill Salad Recipe | Southwestern Chicken Salad Recipe | Homemade Biscuits Recipe | Upside Down Orange Biscuits Recipe | Chicken and Dressing Casserole Recipe | Chicken Kiev Recipe | Spinach Lasagne Recipe | Noodles With Cheese Recipe | Goulash Recipe | Layered Casserole Recipe | Crock Pot Lasagna Recipe | Honey Buttermilk Bread Recipe | 3 Ingredient Chocolate Peanut Butter Cups Recipe | Smothered Chicken Queso 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.



Pea And Dill Salad Recipe

Ingredients
4 cups frozen peas [about 1 lb.]
1/2 cup mayonnaise
1/2 cup sour cream
2 T. horseradish
1 T. dijon mustard
1/4 cup chopped dill or 1 T. dried dill weed
black pepper
salt

Directions
Blanch peas for 3 minutes in boiling water. Drain and cool with ice and cold water. Drain peas well. Place in bowl. In separate bowl mix together mayonnaise, sour cream, horseradish, mustard , dill and salt and pepper to taste. Add to peas and gently toss till well coated. Chill covered at least 4 hours.
Sharon
Click Here to Print this Recipe 


3 Ingredient Chocolate Peanut Butter Cups Recipe
Makes 20

Ingredients
1/3 cup smooth peanut butter
1/4 cup icing sugar
11 oz milk chocolate chopped

Directions
Line 20 mini muffin tin cups with candy cups; set aside.
In bowl, stir peanut butter with icing sugar until smooth. Drop by 1 tsp onto parchment paper–lined baking sheet. Freeze until firm, about 15 minutes.
Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Spoon 1 tsp into each candy cup; add 1 peanut butter ball to center of each. Top each with 2 tsp chocolate, spreading to edges and smoothing tops. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week; let stand at room temperature for 10 minutes before serving.)
From: Canadian Living Magazine
ENJOY !!! Judy in Montana
Click Here to Print this Recipe


I cut this recipe in half, and made it in the bread machine. It is a very good recipe, and would be tasty made the old fashioned way, too. Arlene/Mo.


Honey Buttermilk Bread Recipe

Ingredients
1 envelope yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour

Directions
Mix the ginger, sugar, yeast, and water and set aside for five minutes.

Mix buttermilk, honey, salt, baking soda in with the yeast mixture.

Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
Mix in butter until it is totally incorporated into batter.
Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.

When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.

Punch down and form into two loaves. Place in greased loaf pans and grease tops.

Cover, and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter.
Allow to cool in pans for 10 minutes.
Click Here to Print this Recipe     


Does anyone in Nancyland have a recipe for a cold shrimp salad that has a chopped hard boiled egg, celery and mayo?
Thank you. Mary Joe in New Orleans


Smothered Chicken Queso Casserole Recipe

Ingredients
1 tbsp. oil
3 large boneless skinless chicken breasts, cut in half lengthwise
1 pkg (1 oz.) taco seasoning
1 jar (15 oz.) Tostito's salsa con queso (I used the WM brand)
3/4 cup half and half
1 can (4.5 oz.) chopped green chiles
1 med. red or orange bell pepper, seeded and chopped
2-1/2 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz.)
Chopped tomatoes and chopped fresh cilantro, if desired

Directions
1. Heat oven to 350. Spray a 13 X 9 inch baking dish or 2-1/2 qt. casserole with cooking spray.

2. In 12-in skillet, heat oil over medium high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.

3. In large bowl, stir together salsa con queso, half and half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture.

4. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.

5. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165 F.)

6. Cool 10 minutes. Garnish with tomatoes and cilantro.
Click Here to Print this Recipe



Southwestern Chicken Salad Recipe

Ingredients
3 c. cooked chicken (chopped)
1 c. chopped celery
4 strips crisp bacon (crumbled)
4 oz. green chilies (chopped)
1 c. chopped peanuts
1/2 c. mayonnaise
1/2 head lettuce (chopped)
4 Tostaco Shells

Directions
In medium bowl combine chicken, celery, bacon, chilies, peanuts and mayonnaise, mix well and chill. Heat Tostaco Shells for 5 to 7 minutes at 350?. Cool then fill with equal amounts of lettuce and spoon approximately 1-1/4 cups of chicken mixture in each shell.
Sharon
Click Here to Print this Recipe


My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection
 



Homemade Biscuits Recipe

Ingredients
2 c. all purpose flour
4 tsp. baking powder
1 tsp. salt
3 T. shotening
3/4 - 1 c. milk

Directions
Sift together dry ingredients. Cut in shortening until like coarse crumbs. Add milk and mix lightly to make a soft dough. Knead lightly on floured surface and roll to 1/2 in. thick. Cut dough and place on lightly greased baking sheet with sides touching. Bake 10 - 12 minutes.
Linda NM
Click Here to Print this Recipe   


Nancy our daughter that is a family of 7 had this and all ate it up but for a couple tablespoons which I got to try.

Crock Pot Lasagna Recipe

8 uncooked lasagna noodles
1 lb. ground beef or use other meat
1 teaspoon Italian seasoning
1, 28 oz, jar spaghetti sauce
1/3 cup water
1, 4 oz, can sliced mushroom, optional
1, 15 oz, container low-fat ricotta cheese
1, 8 oz, pkg , 2 cups, shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of the ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 mushrooms (optional), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for 5 hours on low.
They have a new crockpot and it was done in 3 1/2 to 4 hours.

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


Upside Down Orange Biscuits Recipe

Ingredients
2 cups all-purpose flour
1 T. baking powder
1/2 tsp. salt
3 T. shortening
3/4 cup milk
2 T. butter or margarine, softened
1/4 cup sugar
1 tsp. ground cinnamon

Topping
1/2 cup sugar
1/2 cup orange juice
3 T. butter or margarine, melted
2 Tsp. grated orange peel

Directions
In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk, just until moistened. Turn onto lightly floured surface; knead gently 10 or 12 times. Roll into a 15-in. x 12-in. rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting from the short side. Cut into 12 equal slices. Place with cut side down in a greased 9-in. round baking pan. Combine topping ingredients; pour over biscuits. Bake at 450 degrees for 20-25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto a platter and serve warm.
Makes 1 dozen
Linda NM
Click Here to Print this Recipe


Chicken and Dressing Casserole Recipe

Ingredients
4 whole chicken breasts
1 sm. chopped onion
1 can cream of mushroom or cream of celery
1 can broth
1 stick butter
1 pkg. Pepperidge Farm Seasoned Stuffing Mix

Directions
Cook 4 whole chicken breasts and one small chopped onion in water for 1 hour. (Save broth). Pull meat off bones and cover bottom of greased casserole. Pour 1 can of cream of mushroom soup or cream of celery soup and 1 can of broth over chicken. Melt one stick of butter in broth left. Mix in 1 package of seasoned stuffing mix (Pepperidge Farm). Spread this over meat and bake 1 hour at 350 degrees.
Mary J.
Click Here to Print this Recipe

A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

Chicken Kiev Recipe

Ingredients
4 whole lg. chicken breasts, skinned, boned and halved
2 tsp. parsley
1 T. onion, chopped
1-1/4 lb. stick butter
2 eggs, beaten
1/2 c. flour
1/2 c. bread crumbs
salt to taste

Directions
Place chicken breasts between plastic wrap, pound out from center to 1/8 inch thick. Sprinkle with parsley and onion, season with salt. Cut butter into 8 sticks. Place on chicken. Fold in sides. Roll up. Skewer. Dip in eggs mixed with 2 tablespoons water. Roll in flour and bread crumbs. Cover and chill 1 hour. Fry in hot fat (375 degrees) until brown (5 minutes). Transfer to baking dish. Bake at 400 degrees for 15 to 18 minutes. Serves 8.
Mary J.
Click Here to Print this Recipe


Spinach Lasagne Recipe

Ingredients
3/4 lb. lasagne noodles
1 lb. ricotta cheese or low-fat cottage cheese
1 1/2 c. grated mozzarella, part skim type
1 qt. (4 c.) marinara sauce
1 T. oregano
1 bunch fresh spinach or 1 pkg. frozen spinach, finely chopped
2 T. fresh parsley or 1 T. dried parsley
1 c. onions, chopped
olive oil or other cooking oil
1/2 tsp. pepper

Directions
Preheat oven to 350 degrees. Saute onions in oil until soft. In a bowl, mix them with the cheeses, parsley, oregano, pepper and finely chopped spinach. Prepare lasagne according to package directions. Oil a 9x13 inch pan, cover the bottom with a layer of cooked noodles. Add some of the spinach mixture, and cover the bottom with a layer of cooked noodles. Add some of the spinach mixture, and cover with some of the marinara sauce. Continue to make layers until all ingredients are used up. Be sure to cover top with sauce, no matter what layer is underneath. Cover with foil and bake for 40 minutes. Uncover, and bake 15 minutes more. Makes 8-10 servings.
Sharon
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Noodles With Cheese Recipe

Ingredients
8 oz. pkg. noodles
1 c. grated parmesan cheese
1/2 c. butter
1/2 c. of heavy cream
salt and pepper to taste

Directions
Cook and drain noodles. Melt 1 stick of butter, add the noodles, cream and cheese. Toss over low heat until well coated. Add salt and pepper.
Sharon
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Goulash Recipe

Ingredients
16 oz. macaroni
1 med. onion
1/2 lb. ground chuck
1/2 c. chopped celery
15 oz. kidney beans
15 oz. stewed tomatoes

Directions
Boil and drain macaroni. Brown together ground chuck, onion and celery. Drain off fat. Rinse kidney beans and add to meat mixture along with tomatoes. Simmer for 20 - 30 minutes.
Sharon
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Layered Casserole Recipe

Ingredients
1 lb. pork sausage, broken up
1-1/2 c. potatoes, sliced
1/2 c. onions, sliced
1 c. carrots, sliced
1-1/2 c. canned tomatoes
1/2 c. uncooked rice
1 tsp. salt
1/2 tsp. pepper
2 T. sugar

Directions
Partly cook sausage and drain off fat. Place sausage in 2 quart casserole and cover with layers of rice, potatoes, onions and carrots. Add tomatoes with juice over the top. Bake at 350 degrees for 2 hours.
Sharon
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 







                



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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Nancy Rogers

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

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