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March 2017 Recipes

March 22, 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 -  Lisa's Beer Butt Chicken Recipe | Catalina Dressing Chicken Recipe | Oma's Pinto Bean Salad Recipe | Ana's Chocolate Krispie Bars Recipe | Aunt Susan's Peach Crisp Recipe | Kansas City Burgers Recipes | Oma's Apple Pudding Cake With Warm Vanilla Sauce | Linda's Vegetable Enchiladas Recipe | 15 Minute Lemon Cheesecake Recipe | Black Bean Soup Recipe | Pineapple Quick Bread 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.





Lisa's Beer Butt Chicken Recipe

Ingredients
1 whole roasting chicken
1 can of beer
garlic, herbs or seasoning of choice
oil

Directions
Open the can of beer. Empty to half full. Add seasonings to 1/2 can if beer. Place can in the cavity of the whole chicken. Place chicken vertically on the grill. The beer can acts as a roaster and sits right on the grill. Grill in directly or on low heat for about 1 hour 15 minutes until juices run clear.
Lisa TX
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Catalina Dressing Chicken Recipe

Ingredients
4 chicken breasts, skinned
1 sm. jar preserves (apricot or peach, etc.)
1 sm. bottle Catalina dressing
1 pkg. Lipton onion soup mix

Direction
Arrange chicken in 9 x 13-inch pan. Mix preserves, dressing and soup mix. Pour over chicken. Bake at 350 Degrees (325 degrees for glass) until tender; approximately 1 1/2 hours
Lisa in TX
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Oma's Pinto Bean Salad Recipe

Ingredients
1 8 "square pan of cornbread (crumbled)
1 green pepper (chopped)
1 bunch of green onions (chopped)
3/4 c. mayonnaise
2 T. vinegar
1/4 c. sugar
1 (14 ounce) can Pinto Beans (undrained)
1 large tomato (chopped)
1 (12 oz. pkg.) bacon crumbled
8 oz. shredded cheddar cheese

Directions
Mix together mayonnaise, vinegar, sugar to make a dressing. Mix together; cornbread, green pepper, onions, and dressing mixture. Place half of this mixture into a small casserole dish. Add the can of beans. Add the remaining cornbread mixture to top of beans. Top with tomato, bacon and cheese
Oma in New Orleans
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Ana's Chocolate Krispie Bars Recipe

Ingredients
2 c. milk chocolate morsels
1/2 c. butter
1/2 c. light corn syrup
2 tsp. vanilla extract
1 c. confectioners' sugar
4 c. Rice Krispies cereal

Directions
In a medium size non-stick saucepan, over a low heat, combine chocolate morsels, butter and corn syrup. Stir until melted and smooth. Remove from heat. Stir in vanilla extract and confectioners' sugar. Add rice krispies cereal, mixing lightly until well coated. Spread evenly in a 13 x 9 x 1-inch non-stick pan. Chill until firm. Cut with a non-metal utensil, into 1 1/2-inch bars. Store in refrigerator.
Ana
Click Here to Print this Recipe



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



Kansas City Burgers Recipes

Ingredients
1 lb ground beef
1/2 cup frozen hash brown potatoes; thawed
2 tablespoon barbecue sauce
4 buns; split, butter, toast
4 slice swiss cheese
4 slice bacon; cooked, crumbled
2 green onions; sliced

Directions
Add thawed hash brown potatoes and barbecue sauce to ground beef. Mix well. Shape into 4 patties. Grill or broil to desired doneness. Place each cooked burger on bun; top with cheese slice, crumbled bacon and sliced green onion.

Yield: 4 burgers
Anna in Sweden
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Aunt Susan's Peach Crisp Recipe

Ingredients
6 c. sliced peaches
2 T. honey
1-1/2 T. candied ginger, minced
2 T. cornstarch
1 c. flour
1/3 c. brown sugar
1/4 c. oats
4 T. margarine, cubed and chilled
3 T. pecans, chopped and toasted

Directions
Toss peaches and honey together. Sprinkle with ginger and cornstarch, set aside. Combine flour, sugar and oats. Using a pastry blender or fork, cut in margarine. Add pecans and toss lightly to combine. Spoon peaches into a 2 quart baking dish. Sprinkle on the oat mixture. Bake at 350 degrees for 45 minutes. Allow to cool 1/2 hour before serving. Try a dollop of yogurt if desired.
Sharon
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Every pie crust I try is a disaster. I even mess up prepared pie crusts. I am not sure how I can be so unsuccessful with pie crusts. Is there a secret to making them. Every one I try falls apart and is in pieces and look like a 5 year old child made it. Can someone help me?
Shelly


Oma's Apple Pudding Cake With Warm Vanilla Sauce

Ingredients
1/2 c. butter
2 eggs
2 c. sugar
2 tsp. vanilla
2 c. flour
1 tsp. cloves
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/2 c. chopped nuts
6 apples (4 cups) coursely grated

Vanilla Sauce:
1 c. sugar
4 T. cornstarch
Pinch of salt
1 tsp. vanilla
1/3 c. butter

Directions
Cream butter, eggs, sugar and vanilla. Stir dry ingredients into mixture. Fold in grated apples and nuts. Bake in greased and floured cake pan at 375 degrees for 40 minutes. Cute cake into squares and top with hot vanilla sauce. Vanilla Sauce: Mix sugar, corn starch, salt into boiling water. Cool until thick. Add vanilla and butter.
Oma in New Orleans
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Mary Ann's Vanilla Crumb Pie Recipe

Ingredients
2 c. sugar
2 c. molasses or dark corn syrup
2 pt. water
2 eggs, beaten
2 T. (heaping) flour
1/2 t.vanilla
4 c. flour
1 c. sugar
1 c. shortening
1 t. baking soda
1 t. cream of tartar

Directions
Make syrup of 2 cups sugar, molasses, water, eggs and flour. Bring to a boil; add vanilla; set aside. In large bowl, combine flour, 1 cup sugar, shortening, baking soda and cream of tartar. Mix into crumbs like peas or smaller. Mix crust and line 4 pie plates. Divide syrup evenly into four crusts, and cover with crumbs in each pie plate. Bake at 450 degrees. for 15 minutes and at 300 degrees until done.
Mary Ann
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Linda's Vegetable Enchiladas Recipe

Ingredients
1 1/2 pkg. sliced fresh mushrooms
1 bunch green onions
2 cloves garlic, diced
4 T. cooking oil
1/2 stick butter or margarine
garlic salt, to taste
black pepper, to taste
1 pkg. enchilada shells
2 small cans Hatch enchilada sauce
2 sm. cans tomato sauce
3 c. refried beans
6 c. shredded colby or mild cheddar cheese
1 jar mild salsa
1 can sliced black olives

Directions
Saute mushrooms, onions and garlic in 2 tablespoon oil and butter. Season with garlic salt and black pepper to taste and set aside. Heat remaining oil in skillet. Cook enchilada shells a little on both sides (may need more oil). Mix enchilada sauce and tomato sauce into shallow dish. Spoon some into cake pan or shallow casserole dish covering bottom and all sides. Dip cooked shells into sauce mixture and spoon on refried beans and mushroom mixture in a line down the middle. Add spoonful of salsa and sprinkle on cheese. Roll and place into pan. Fill pan. Cover enchiladas with sauce and sprinkle with cheese. Place sliced olives on top. Bake in 350 degrees oven uncovered for about 30 to 40 minutes.
Linda NM
Click Here to Print this Recipe


Boston Baked Beans & Brown Bread
Serves 10

Boston Brown Bread

Ingredients
1 cup organic coarsely-ground cornmeal
1 cup organic whole-wheat flour
1 cup organic rye flour
1 1/2 tsp baking soda
1 tsp salt
3/4 cup grapeseed oil
1/2 cup molasses
2 cups low-fat buttermilk
2 eggs, lightly beaten
1 cup raisins

==

Boston Baked Beans Recipe

Ingredients
1 pound white navy beans
1 tsp baking soda
1 large onion, peeled, and chopped
2 Tbsp cider vinegar
1 Tbsp dry mustard
1 tsp ginger
1/4 cup dark brown sugar
1/2 cup molasses
1/3 cup BBQ sauce (NOTE: you could use tomato ketchup, but your favorite BBQ sauce will be zippier…)
1/4 tsp fresh-cracked pepper
1/2 lb bacon, divided (dice all but three slices of the bacon.

Directions
Make beans: Wash and pick over beans, removing and debris. Place beans in a 5 quart pot. Pour 3 cups boiling water over the beans. Soak. As beans absorb the water, add cool water to cover the beans by 2 inches. Continue to soak overnight. Next day, pour out the bean-soak water; rinse and add fresh water to cover the beans by 1 inch. Add baking soda and heat water to boiling. Reduce heat to a simmer and simmer 15 minutes. Preheat oven to 275. Add onion and other ingredients to the beanpot you will be baking the beans in. Add the beans and liquid. Stir in the chopped bacon. Stretch three strips of bacon over the top. Cover the bean pot with its lid. Bake for 7 to 8 hours (5 to 6 hours if you have a convection oven) until beans are tender. During the last hour, remove lid of the bean pot and bake uncovered, in order to form a nice crust on top of the beans. During the last few hours of bean-baking, make your brown bread. Combine the cornmeal, wheat flour, rye flour, soda and salt in a large mixing bowl. Stir in the oil and molasses. Stir in the buttermilk and eggs. Sprinkle in the raisins and stir just to combine. Use a safe-edge can opener to open two large cans (6-inches tall, 3 3/4 inches across), saving the tops. Once you’ve cleaned the cans out, grease both the insides of the can lids, and, the inside of the cans very well. Divide the batter between the two cans. Replace the lids and then firmly wrap the top third of each can with aluminum foil. Boil about 10 cups of water in a large stock-pot (water should be to a depth of about 3 inches.) Carefully place the two batter-filled cans in the water. Turn heat under the pot to low until water is very gently simmering. Cover the stock pot containing the batter-filled cans; steam the bread for 1 1/2 to 1 3/4 hours, replacing evaporated water with a little more boiling water if needed. Remove the foil and lid on one of the loaves. If the bread springs back when touched, and if a toothpick inserted into the top of the bread comes out clean, the bread is ready. (If not, replace the lid/wrap and steam a little longer.) Remove the cans of bread. Cool on a rack for a few minutes. Turn the loaves out. Slice thick rounds of the bread and serve hot, with the beans. Bliss!

Notes
I like to use Trader Joe’s uncured bacon ends & pieces product, which comes in a plastic pouch, for the diced portion. Really nice and smoky and a good use for all of those odd bits.)
Anna in Sweden
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15 Minute Lemon Cheesecake Recipe

Ingredients:
1/3 cup powdered sugar
1 1/2 cup graham cracker crumbs
1/2 cup butter/oleo, melted
8 oz cream cheese
2 cup milk
1 pkt instant lemon pudding

Directions
Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy.

Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill
Source: Food Down Under. ~Submitted by Angelique, TX
Anna in Sweden
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Black Bean Soup Recipe

Ingredients
1 pound dried black beans
12 cups water, divided
1/4 pound bacon, fried crisp and crumbled or 1/2 pound smoked ham, chopped
2 medium-size onions, chopped
1 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper

Directions
Place dried beans in large stockpot. Cover with 9 cups water. Cover pot and bring to a boil. Boil 10 minutes. Reduce heat and simmer, covered, for 1 1/2 hours, or until beans are tender. Discard cooking water. Combine cooked beans, 3 cups water, bacon, onions, garlic salt and pepper in 4 quart slow cooker, stirring well. Cover; cook on high 4 to 6 hours.

Note:
To serve beans as a side dish, add 1 (4 ounce) can of chopped green chilies, 1 teaspoon powdered cumin and 1/4 teaspoon dried oregano to 5 to 6 cups of fully cooked beans. Simmer for 25 minutes to blend flavors.
Makes 8 servings.
Anna in Sweden
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Pineapple Quick Bread Recipe

Ingredients
2 cups self rising flour or can use alternately use
2 cups AP flour and add 2 teaspoons baking powder and 1/4 tsp. baking soda--NOT BOTH!
3/4 cup brown sugar
2 eggs
1/4 cup butter

Directions
Mix till moistened, do not over stir. Fold in 1 cup undrained crushed pineapple. Pour into a greased loaf pan. Sprinkle with cinnamon sugar and bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.

This is a great breakfast treat with coffee. To make it even more tropical you can add a bit of coconut and chopped nuts. I like to spread soft butter or cream cheese on it but it is fine just as it is .
Nana in SE Ohio
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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 - 5540 2nd St.
Lubbock, Texas 79416

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