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November 2017 Recipes

November 25, 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.




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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.







I use living cookbook. It is powerful and does not cost an arm and a leg
Gary FL


Thanksgiving was a quiet one for Ditto and Little One. I usually go to Muleshoe, TX for Thanksgiving. This year I stayed home. I did get a plate of turkey, ham and all the trimmings. I shared some of the turkey with Ditto and Little One. Ditto was impressed with the turkey and Little One tasted it and let Ditto eat the rest of his. It is funny that both Ditto and Little One were outdoor cats before they came to my house. They would eat anything to stay alive. Now they only like one kind of cat food and one kind of kitty treats.
Nancy


Hi Nancy,
In the November 20 newsletter, Lisa in TX., posted a recipe for raisin cream pie. It says to cook the raisins and then drain. I want to know what liquid are the raisins cooked in, just plain water, to plump them up, or something else? I would like to try making this pie for my husband, it is just the type of pie he would like.
Thank you, Marsha Los Angeles, CA


For about a week the newsletter has been posted online but when I went to send an email to everyone Yahoo Groups did not sent it for some reason. It was frustrating to not be able to send out a message to you all to let you know it was online. Yesterday all the messages appeared so they could be sent out. I only sent out the last one and the one for yesterday. Sorry if this was on inconvenience for anyone.

If you don't get an email late each evening go to the site and the newsletter probably has been posted. The newsletter is posted in the evening so that all messages sent in can be included. Tonight I lost one of the messages. I put it in a folder but can't find the folder. If you sent in a message and it is not included, please send it again.
Nancy


This message is for Pamela J who was interested in several cook book programs.

I have a huge collection of recipes on my computer, but I don't use any cookbook program. I just use Microsoft Word. First I make a folder that says "recipes" Inside that folder I have several more folders with headings such as, Appetisers, Cakes, Cookies, Dinner-beef, Dinner-Chicken, lunch, snacks, etc. just what ever you want. Then I set up a document for the format I want all my recipes in. For me I use the 4X6 index cards use .3 for margins except for the bottom margin which is .5. Then I save it AAAA format in each folder (This always makes it the first card in the file). Then I type or copy and paste whatever recipe I want to save on the AAAA format card and when I have edited it the way I want it, I do a Save AS, type the name of the recipe and save it. You can then print them as you want. You can also save the whole recipe file on a thumb drive or in "drop box" or both. If someone asks me for a recipe it's easy to send in an email.

You could make as many categories as you want and even sub categories. For example under my "Bread" heading I have a sub heading of "Bread Machine" just for recipes for my bread machine. Under "Cakes" I have sub headings of "Apple, Chocolate, Bundt"

I hope this helps, if you use a recipe program, you may not have the freedom to save the files you want or to transfer to a different computer as you are now finding out. I have the file on my computer as well as in Dropbox so I know I won't lose a recipe and it's accessible on any computer I want to use.


Mary Ann sent in some of her favorite Christmas candy recipes. Instead of posting them in several newsletters, they will all be posted in this newsletter.

Thank you Mary Ann for sharing your recipes. They are appreciated.

==

Buckeyes Candy Recipe

Ingredients
7 cups sifted confectioners sugar
1 cup butter, softened
1 16 or 18 ounce jar creamy peanut butter
2 cups semisweet chocolate morsels
1 tablespoon shortening

Directions
Process butter and peanut butter in a food processor until thoroughly blended. Add 3 cups powdered sugar and process until smooth. Gradually add remaining powdered sugar in two batches, processing after each addition until mixture pulls away from sides and is no longer crumbly. Shape mixture into 1 inch balls. Cover and chill thoroughly. Combine chocolate morsels and shortening and melt over low heat, stirring occasionally. Remove pan from heat. Use a wooden pick to dip each ball in chocolate, coating about three fourths of ball to resemble a buckeye. Place on wax paper. Carefully smooth over wooden pick holes. Let candies stand until chocolate hardens. Store in an airtight container in the refrigerator.
Mary Ann
Click Here to Print this Recipe

==

Karo Syrup Caramels Candy Recipe


Ingredients
2 c. sugar
2 c. Karo Syrup, white
1/2 c. butter/margarine
1 regular can sweetened condensed milk
chopped nuts, if desired

Directions
Combine sugar, Karo syrup and butter in a saucepan. Bring to a boil. Boil 5 minutes stirring constantly. Add sweetened condensed milk very slowly. Boil (stirring constantly) to 240 degrees on candy thermometer. Pour in buttered 9 x 13 pan. Cool overnight. Cut and wrap in plastic wrap. If sticky, refrigerate. Chopped nuts may be added.
Mary Ann
Click Here to Print this Recipe

==

Five Pound Fudge Recipe

Ingredients
1/2 c. margarine
2 c. (12 oz.) chocolate chips or peanut butter chips
1 pt. (2 c.) marshmallow creme
1 tsp. vanilla
4-1/2 c. sugar
1 can (12 oz.) evaporated milk

Directions
In a large bowl put margarine, chocolate chips, marshmallow creme, and vanilla. Set aside. In a large pan put sugar and evaporated milk on to cook. Stirring constantly boil for 10 minutes. Pour over mixture in the bowl. Blend well until everything is melted and blended. Pour into a greased 9 x 13-inch pan. Refrigerate until set. Cut into squares and refrigerate or freeze. When using the peanut butter chips do not use the chocolate chips, you have peanut butter fudge.
Mary Ann
Click Here to Print this Recipe

==

Peanut Clusters Candy Recipe

Ingredients
1 (12-oz.) bag milk chocolate chips
1 (12-oz.) bag peanut butter chips
1 (12-oz.) can of spanish peanuts

Directions
Melt chips in microwave and stir in nuts. Drop by teaspoonfuls on wax paper and let cool.
Mary Ann
Click Here to Print this Recipe

==

Cocoa Fudge Candy Recipe

2/3 c. Hershey's Unsweetened Cocoa
3 c. sugar
1/8 tsp. salt
1-1/2 c. milk
1/4 c. butter
1 tsp. vanilla
nuts

Directions
Combine cocoa, sugar and salt. Gradually add milk. Bring to a boil. Stir until 234 degrees or small soft ball. Remove from heat. Add butter or peanut butter, vanilla & nuts. Pour into pan. Let cool and eat.
Mary Ann
Click Here to Print this Recipe

==

Coconut Bon Bons Recipe

1 can Eagle BrandSweetened Condensed milk
2 to 2-1/2 c. coconut
1 stick melted butter
1 pkg. almond bark
1 c. chopped pecans
1-1/2 tsp. vanilla
1-1/2 box powdered sugar

Directions
In large bowl combine milk, coconut, nuts, and butter. Mix well. Add powdered sugar and refrigerate 1 hour. Melt the almond bark in double broiler until smooth.Roll candy dough in small, bite size balls and dip in almond bark. lay balls on wax paper to dry.
Mary Ann
Click Here to Print this Recipe

==

Caramel Turtles Recipe

Ingredients
1 c. pecan halves
1/2 lb. caramels, unwrapped
1 T. Heavy Cream
6 oz. Real Chocolate Chips

Directions
Position four pecan halves to form an "X" ends touching in center on wax paper lined cookie sheet. In 1 quart casserole combine caramels and cream. Microwave at high for 1 minute. Stir, microwave at high for 30 seconds to 1 minute or until caramels are melted. Stir, let stand until mixture stiffens a little. Spoon 1 tablespoonful of caramel mixture on top of each nut "X" to form body of turtle. Place chocolate chips in a shallow bowl. Microwave at medium for 2 minutes. Stir. Microwave for 30 seconds to 2 minutes more or until the chocolate is melted. Stir several times during melting. Spoon on top of the turtles to cover caramel. Leave nut "feet" showing. Chill in the refrigerator to harden for 1 hour.
Mary Ann
Click Here to Print this Recipe

==

Haystack Candy Recipe

Ingredients
1 lg. can Chinese Noodles
1(12 ounce) pkg. chips (chocolate, butterscotch or peanut butter)
1-1/2 c. peanuts

Directions
Melt chips in double boiler. Just heat to boiling point. Stir in noodles and nuts. Drop by spoonfuls on foil or wax paper.
Mary Ann
Click Here to Print this Recipe

==

Microwave Pralines Recipe

Ingredients
3/4 c. buttermilk
2 c. sugar
2 c. pecans
1/4 tsp. salt
2 T. butter
1 tsp. soda

Directions
Stir together buttermilk, sugar, pecans, salt and butter in large microwave dish. Microwave on full power for 12 minutes, stirring every 4 minutes. Stir in soda and microwave for 1 more minute. Beat mixture 1 minute and drop by teaspoonfuls onto buttered foil. Makes about 72 pieces.
Mary Ann

==

Microwave Peanut Brittle Recipe

Ingredients
1 c. peanuts
1 c. sugar
1/8 tsp. salt
1/2 c. white corn syrup
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

Directions
Stir peanuts, sugar and salt; add syrup in 1 1/2 quart glass bowl. Microwave on high 7 to 8 minutes; stir well after 4 minutes. At end of 8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on high 1 or 2 more minutes. Remove from oven and add baking soda. Stir until light and foamy. Pour immediately on greased cookie sheet. Cool 30 to 60 minutes. Break into pieces and store in airtight container.
Mary Ann
Click Here to Print this Recipe

==

Graham Crackers Pralines Recipe

Ingredients
graham crackers
1 cup butter (not margarine)
1 cup packed light brown sugar
1 cup chopped pecans

Directions
Break graham crackers into fourths and place on ungreased (10x18) sheet. In a saucepan, heat butter and sugar to just bubbling, stirring continuously. Remove from heat 2 minutes after it begins to bubble. Pour over graham crackers. Sprinkle with pecans. Bake at 350 degrees for 12 to 15 minutes. Let partially cool before removing.
Mary Ann
Click Here to Print this Recipe

==

Tiger Butter Candy Recipe

Ingredients
16 oz. white chocolate chips
1 heaping tsp. peanut butter
4 oz. real semisweet chocolate chips

Directions
Melt white chocolate. Add 1 heaping teaspoon peanut butter and pour onto wax paper lined cookie sheet. Stir in 4 ounces melted semisweet chocolate chips and whirl through white chocolate with the back of a spoon. Allow to cool before breaking into pieces.
Mary Ann
Click Here to Print this Recipe


Lisa's Holiday Beverage Recipes


Hot Spiced Tea Recipe

Ingredients
1 pt. cranberry juice
2-1/4 c. pineapple Juice
2 c. Water
1/4 t. salt
1/2 c. brown sugar
1 T. cloves
1/2 T. allspice
3 cinnamon sticks

Directions
Tie in small cheesecloth bag, cloves and allspice. Combine in all ingredients in pan, and simmer 10 to 15 minutes. Be sure to add cinnamon sticks while simmering.
Lisa
Click Here to Print this Recipe

==

Hot Spiced Tea Mix Recipe

Ingredients
1/2 c. instant tea
2 c. Tang drink mix
2 c. sugar
1 sm. pkg. lemonade mix (un-sweet, can use Kool Aid)
1 tsp. ground cloves
2 tsp. cinnamon

Directions
Mix all ingredients together. Store in glass jar. Use 2 teaspoons per cup of hot water or to taste.
Lisa
Click Here to Print this Recipe

==

Hot Apple Cider Recipe

Ingredients
4 cups apple cider
1/4 cup lemon juice
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon cloves

Directions
Heat apple cider, add sugar. Put spices in a porous bag. Put in cider and simmer for 15 to 30 minutes. Remove bag. Serve hot.
Lisa

Click Here to Print this Recipe

==

Hot Chocolate Mix Recipe

Ingredients
20 qt. box Non-fat dry milk
3 lbs. Nestle Quick
2 lbs. powdered sugar
32 oz. jar Cremora (or other powdered coffee creamer)

Directions
Mix all dry ingredients together well. Store in sealed containers, Use 1/4 to 1/3 cup mix to 1 mug of hot water.
Lisa
Click Here to print this Recipe



A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)



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



 

Weekly Specials at Prepared Pantry 

   
  

Products this Month
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 



Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net


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

Paypal: email address is everyday_recipes@yahoo.com 


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