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Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries. 
 


Recipes for Apr 3, 2022.
TNT Printable Recipes

Recipes for today
 

Molly G's Recipes for April 3, 2022
.Mexican Chicken Casserole
.Bourbon Bacon Roast Beef Sliders
.Pineapple and Carrot Cake
.Tomato Cod Recipe
.Bombay Chicken Wings
.2-Step Chicken Recipe
.Smoked Salmon Fettuccine

Robin R's Recipes for April 3, 2022
.Ravioli Lasagna
.Sweet Creamy Dressing
.Savory Creamy Dressing
.Taco Puffs
.Buster Bar Dessert


Thought for the Day
Life is a continuous process of getting used to things we hadn't expected.




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If you are getting a blank page when printing out recipes from the link on the page, press the esc button on your computer and it will show the recipe. When the recipe is visible press print on the screen. ... Nancy


 I went to park this week to get some sunshine. I was so glad to see him. I love watching the ducks at the park and was so glad when I saw Scruffy and his friends swimming over to me. I know it was Scruffy because he put his head on my knee and begged for some Cherrios. Last time I went his duck pals came up to me but Scruffy was not with them. So thankful he/she is still around.

Getting Cuddles (my cat) to sleep at my feet rather than beside me has been trying this week. He is now figured out he does get disturbed there as much as when he was sleeping beside me. Last week he bit me in the middle of the night and I assumed either accidently rolled over on him or hit him somehow while I was asleep. It has been better for both of us now even though Cuddles may not think so.
Nancy



Print Robin R's Recipes for April 3, 2022

Ravioli Lasagna

1 (24 to 26) oz. jar tomato-based pasta sauce (any variety)
1 (25 to 27) oz. pkg. frozen cheese-filled ravioli
2 c. shredded mozzarella cheese
2 T. grated Parmesan cheese

Preheat oven to 350°F. Spray bottom and sides of 9 x 13 baking dish with cooking spray. Spread

¾ c. of the pasta sauce in baking dish. Arrange half of frozen ravioli in single layer over sauce; top with half the remaining pasta sauce and 1 c. mozzarella cheese. Sprinkle with Parmesan cheese. Repeat layers once, starting with ravioli. Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in the center. Let stand 10 minutes before serving.
Robin R


Sweet Creamy Dressing

4 oz. low fat cream cheese, softened
½ c. fat free sour cream
½ t. vanilla
2 T. brown sugar.

Whisk all ingredients together and stir together with fruit mixture.


Savory Creamy Dressing

4 oz. low fat cream cheese, softened
½ c. fat free sour cream

Seasoned salt or all-purpose seasoning to taste.
Whisk all ingredients together and stir together with chosen ingredients.
Robin R


Taco Puffs

1 lb. ground beef
½ c. chopped onion
1 envelope taco seasoning
2 tubes (8 count each) refrigerated big biscuits (flaky layers)
Shredded cheddar cheese

Preheat oven to 400°F. Brown ground beef and onion and drain. Add taco seasoning and cook according to package directions. Flatten half the biscuits into 4 inch circles. Place on large greased baking sheet or pan. Top each with ¼ cup meat mixture and some shredded cheese. Flatten remaining biscuits and place on top of each filled biscuit. Crimp edges together with a fork. Bake 12 to 15 minutes or until golden brown. Serves 8.

Note: If flattened biscuits seem too thick, use just one can refrigerated biscuits and split each biscuit before flattening.
Robin R



Buster Bar Dessert

42 chocolate sandwich cookies
¼ c. melted margarine
½ gallon vanilla ice cream, softened
1 jar chocolate fudge topping
1 c. peanuts
8 oz. frozen whipped topping, thawed

Crush cookies and mix with melted margarine. Spread evenly in bottom of 9 x 13 baking dish, reserving ½ c. crumb mixture. Spread softened ice cream over crumbs and freeze until firm. Spread fudge topping on top of ice cream. Sprinkle peanuts over topping. Spread whipped topping on top and sprinkle with remaining crumbs. Cover with foil and return to freezer. Cut into squares to serve. Serves 12 to 15.
Robin R

Print Robin R's April 3, 2022 Recipes



Thanks to Vivian in Central California for replying with her recipe for Corny Mac and Cheese it is not quite the one I am seeking as my son recalls a block of cream cheese . I will try this version to see how it compares and I appreciate the response.
Nana in SE Ohio



Print Molly G's Recipes for April 3, 2022

Mexican Chicken Casserole

4 boneless skinless chicken breast halves
1 teaspoon Creole seasoning
1 (14.5-ounce) package tortilla chips
2 (15-ounce) cans Hormel Chili No Beans
4 cups shredded Cheddar cheese
1 tablespoon diced jalapeño peppers

Preheat oven to 350°F.
Bring a saucepan of water to a boil and add Creole seasoning. Cut the chicken into chunks and add to boiling water; cook for 10-15 minutes or until no longer pink in center. Drain and shred chicken.
In a bowl, mix chili with one can of water. In a 2-quart casserole dish, layer 1/3 of the tortilla chips. Then layer half of the chili, half the shredded chicken, half the shredded cheese and half the jalapeño peppers. Repeat layering in the same order and top with another layer of tortilla chips. Cover and bake at 350°F for 25 minutes. Uncover and bake for 5 more minutes.
Servings: 4
Molly G

===

Bourbon Bacon Roast Beef Sliders

8 slices whiskey candied bacon
15 slider buns
3 tablespoons melted butter
6 slices Cheddar cheese
10 slices roast beef, (approximately 12 ounces)
2 teaspoons poppy seeds

Preheat the oven to 350°F in advance.
Place the slider buns (bottom half) in a lightly greased casserole dish. Place a layer of the roast beef on top of the buns and then top them with the slices of Cheddar cheese.
Finish the layering process with the Bacon slices. Now arrange the buns top on the sliders. Using a large foil; cover the dish and bake for 8-10 minutes in the preheated oven; remove the foil and brush melted butter over the slider buns, sprinkle poppy seeds over the top. Continue to bake for 8-10 more minutes.
Serve
Servings: 15
Molly G



Pineapple and Carrot Cake

Cake
3/4 cup sunflower oil, plus extra for greasing
1 1/2 cups self-rising flour
1 1/4 cups granulated sugar
1 1/2 teaspoons ground cinnamon
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 large carrot, grated
1 cup chopped walnuts
3/4 cups shredded coconut
1 7 ounce can pineapple slices, drained, chopped, and dried thoroughly

Frosting
7 ounces full-fat cream cheese
7 tablespoons butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F (180°C). Grease the pans and line the bottoms with parchment paper. Put the flour into a large mixing bowl, add the sugar and cinnamon, and stir together.

Add the oil, eggs, and vanilla extract and beat well with a wooden spoon or spatula. Fold in the carrot, walnuts, coconut, and pineapple and beat until smooth.

Spoon evenly into the cake pans and bake for 35 minutes or until well-risen and golden brown. To check that the cakes are cooked in the middle, insert a skewer into the center—if it comes out clean, they are done. Transfer to a wire rack and let cool.

TO MAKE THE FROSTING,
put the cream cheese and butter into a bowl, sift in the confectioners’ sugar, add the vanilla extract, and beat with a hand-held mixer until smooth.
5. Remove the cakes from the pans and peel off the parchment paper. Turn one cake upside down onto a serving plate and spread with half the frosting. Set the other cake on top and spread the remaining frosting over the top.
Servings: 8
Molly G

===

Tomato Cod

6 ounces cod fillets, cut into 2-inch pieces
Salt, to taste
Pepper, to taste
1 sprinkle red pepper flakes, (or more to taste)
1 1/2 teaspoons minced garlic
1 can diced tomatoes
1 white onion, peeled and sliced
1/4 cup chicken broth

In a mixing bowl, season the cod with salt, pepper, and red chili flakes.

Add the remaining ingredients and mix well.

Spoon the mixture into the slow cooker.

Cook on HIGH for 1 to 1 1/2 hours.
Serve, and enjoy!
Servings: 2
Molly G



Bombay Chicken Wings

24 chicken wings
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons minced green onion
2 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/8 teaspoon ground black pepper

In the resealable plastic bag, mix the black pepper, turmeric, curry powder, garlic, green onion, soy sauce, vegetable oil and chicken wings. Squeeze out air, seal the bag, and keep in the refrigerator no less than 60 minutes.

Preheat the oven to 175°C/350°F.

Spread the chicken wings into the big baking dish.

Bake in preheated oven approximately 25 minutes till the wings become brown.
Servings: 6
Molly G



2-Step Chicken

1 tablespoon vegetable oil
2 Boneless chicken breasts
1 can cream of chicken soup (10 ounces)
1/2 cup water

Heat oil in a skillet at a medium-high setting.
Add chicken and cook for ten minutes.
Remove chicken from pan and set aside.

Stir the soup and water together in the skillet and heat it to a boil.
Return the chicken to the skillet. Reduce the heat to low and simmer for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F.
To lower sodium content, use reduced sodium cream of chicken soup.
Molly G



Smoked Salmon Fettuccine
1/4 cup olive oil
2 cups fettuccine
4 cups chicken broth
1/2 teaspoon sea salt
1/4 teaspoon white pepper -- freshly ground
1 teaspoon thyme -- use dried thyme
3 tablespoons butter
1/2 cup sour cream
2 green onions -- cleaned and diced
1 pound smoked salmon -- cut into bite-sized pieces
1/3 cup Parmesan cheese -- grated

Bring oil to temperature in the pressure cooker over medium heat. Stir in the fettuccine, broth, salt, pepper, and thyme. Lock the lid in place and bring to high pressure; maintain pressure for 8 minutes. Quick release the pressure and remove the lid.

Drain the pasta, if needed. Transfer to a serving bowl. Cut the butter into small chunks and toss with the pasta. Add the sour cream; stir to combine. Add the green onion and smoked salmon; toss to mix. Top with the grated cheese. Serves 6.
Molly G



Sausage and Hashbrown Breakfast Pizza

1 tube (8 ounces) refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
3 large eggs
1/4 cup whole milk
1/4 tsp pepper
1/4 cup grated Parmesan cheese

Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust.

In a large skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle the sausage, hash browns and cheddar cheese over crust.

In a small bowl, whisk the eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.

Bake at 375F for 28-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Blessings Nancy and Cuddles,
Molly G., Katy, TX

Print Molly G's Recipes for April 3, 2022


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Canyon, Texas  79015


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