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December 2017 Recipes

December 19, 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

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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.



Two-Ingredient Frosting Fudge Recipe

1 can of frosting
1 bag of chocolate chips (or any other chip variety)
Toppings (optional)

Directions
Stir together frosting and chips in a microwave safe container. Heat on 70% power for two minutes. tir well and pour into a lined 8x8 pan.
Add toppings if desired. Some options include nuts, dried fruit, and crushed candy pieces.
Chill for at least two hours.
SKF

Comments
I have found the following work the best with the recipe.
1. Betty Crocker Frosting (not whipped frosting) causes the fudge to set better.
2. A bag of chocolate chips (12 ounces) taste better and set better if they are real chocolate not imitation chocolate.
(Most chocolate chip packages are no longer 12 ounces, the are 10 ounces. You need a full 12 ounces for the fudge.

I tried this recipe with different frosting. I am not sure why but the Betty Crocker frosting in a can worked the best. The whipped frosting did not work. It was a flop.
There are many brands of chocolate chips. Most are imitation. The chocolate chips that say they are real chocolate makes such a big diffence both in flavor and in the way the fudge sets up.
Nancy

For more variations there is a page on the site with all the messages in the past that have been sent in about this recipe. It includes many variations and suggestions as well. There is a chart with combinations in the page that is helpful.
Page is very slow to load
Click Here for 2 Ingredient Fudge Recipe Page
http://www.nancyskitchen.com/2-ingredient-fudge-recipe.html
Nancy



Easy Toffee Recipe

Ingredients
1 c raw almonds
1 c unsalted butter, cubed
1 c sugar
1/2 tsp vanilla extract
1/4 tsp salt

Directions
1 1/2 c semi-sweet chocolate chips
1/3 c pecans, chopped
Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
Spread almonds in an even layer onto the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.

In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.

Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.

Let cool completely, about 2 hours. Break into pieces.
It is wonderful !!!
Source:Damn Delicious.com
ENJOY !!!
Judy in Montana
Click Here to Print this Recipe



I'm looking for a seafood chowder, soup or stew recipe that contains shrimp and scallops. Hope somebody, maybe Marilyn?, can help.
Athena in DE



Terry asked for gluten-free dessert recipes. I have made these several times for my Diabetic Hubby. You would NEVER expect the taste by looking at the ingredients!!!!! **singing** Uh-Maz-Ing!!!!! They are wonderful!!!!! Hush, now! Don't tell my Hubby they might actually be healthy! **giggles**


The cashew butter is rather pricey in the stores. I get a can of shelled cashews (preferably unsalted) and grind them in my food processor or blender to make the cashew butter. Much more budget-friendly. Any leftover can be used as for a PB&J sandwich. A nice change of pace!

Flourless Fudge Brownie Bites Recipe
A flour-less, fruit sweetened brownie with a fudge filling/frosting.

Ingredients
1 whole Plantain, medium-ripe
1/2 cup Dates (Medjool)
1/4 cup Unsweetened Cashew Butter
1/4 cup Organic Coconut Oil
1 tsp Pure Vanilla Extract
1/4 cup Organic Cocoa Powder, + 3 Tbsp for the frosting
1/2 tsp Baking Soda
1/8 tsp Sea Salt
1 whole Avocado, medium-large Hass
2 Tbsp Raw Honey

Directions
Preheat oven to 350 degrees.
In a food processor or high speed blender, combine the plantain with the dates and process. Add in the cashew butter and combine until smooth.
Transfer the plantain mixture to a medium mixing bowl and stir in the coconut oil, vanilla, 1/4 cup cocoa, baking soda and salt. The batter will be thick.
Scoop and press the batter into a well greased mini muffin/cupcake tin and bake for 15-20 minutes. Let cool before removing from the tin.
While the brownies cook and cool, prepare the fudge frosting. Mash the flesh of the avocado and stir in the remaining cocoa powder and honey until well combined and smooth.

Use a piping bag to fill/top the brownie bites with the fudge and enjoy.
Serves: 15
https://www.primalpalate.com/paleo-recipe/flourless-fudge-brownie-bites/
Patti V
Click Here to Print this Recipe



Robbie's Favorite Gluten Free Desserts
Terry needed recipes for gluten free desserts. Here are several. Just remember that all products you use in your recipe should be certified gluten free. Although they may not contain gluten, it is important to insure that all were manufactured and packaged in a gluten free environment. There are some great gluten free cake and brownie mixes that you can buy at your grocery store. if you can find a gluten free brownie mix, consider making the Black Forest Parfaits, but do not use a regular brownie mix. Several of the recipes are from previous newsletters and I have tried to list who originally shared the recipe. Good Luck and I hope this helps. You can also safely serve most fudge recipes.
Robbie IN

Flourless Chocolate Cake Recipe

Ingredients
8 large eggs
1 cup GLUTEN FREE rich, dark cocoa, Ramstadt-Breda or equal
1/2 cup butter, melted and cooled slightly - Do not substitute with margarine
1 1/4 cups granulated sugar

Directions
Preheat the oven to 325 degrees. Grease a 9 or 9 1/2 inch springform pan.
In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup do not compress the cocoa.
Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.​Can also top with ice cream, whipped cream or frutit sauce.
Dennis The Prepared Pantry

==

Chocolate Mousse Cake Recipe
Preheat oven to 350. Butter a 9 or 9-/2 inch springform pan. The 9-1/2 inch fits a tad better, but may be hard to find. Batter will be thin. If the pan is known to leak, line it with foil and butter the foil. In a pan, cook over low heat, stirring often, until melted and smooth the following ingredients:

Ingredients
1 lb. soft unsalted butter, 4 sticks
1 cup sugar
1/4 t. salt
16 squares semisweet chocolate, coarsely chopped, 1 oz. each
1 cup freshly brewed coffee
Directions
Meanwhile, in large mixer bowl, beat until this and lemon colored, 8 large eggs
With the mixer at medium speed, for chocolate mixture into the beaten eggs, in a thin steady stream. As soon as the batter is evenly colored, with no light streaks, pour it into the prepared pan. Bake at 350 for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool at room temperature for 3 to 4 hours. Expect the cake to fall in the center as it cools. Remove sides of pan. Cover loosely and refrigerate for at least 4 hours before serving. Spoon 2 T. of raspberry sauce, recipe follows, onto each serving plate. Put slices of cake on sauce Offer a choice of sweetened whipped cream or chocolate whipped cream. Fresh raspberries are the perfect garnish. Makes 16 servings.
Raspberry Sauce:
2 pkg. frozen red raspberries in light syrup, 10 oz. each
Puree in food processor or blender. Strain through as eve to remove seeds. Cover and refrigerate until serving time. Right before serving, stir in 1 to 2 t. kirsch or light rum.(optional). Makes 2 cups sauce
Sherry IN

==

Strawberry Bavarian Cream Recipe

Ingredients
1 sm. pkg. strawberry Jello
1 (10 oz.) pkg. frozen strawberry halves
1 c. boiling water
1 tub Cool Whip
Directions
Drain strawberries, reserving any syrup. Dissolve gelatin in boiling water. Add water to reserved syrup to make 1 cup. Add syrup to gelatin. Chill until almost set. Then fold in strawberries and gelatin into whipped cream and chill.
Makes 8 servings
Mary J

==

Chocolate Mousse Cake Recipe
Preheat oven to 350. Butter a 9 or 9 1/2 inch springform pan. The 9 1/2 inch fits a tad better, but may be hard to find. Batter will be thin. If the pan is known to leak, line it with foil and butter the foil. In a pan, cook over low heat, stirring often, until melted and smooth the following ingredients:

Ingredients
1 lb. soft unsalted butter, 4 sticks
1 cup sugar
1/4 t. salt
16 squares GLUTEN FREE semisweet chocolate, coarsely chopped, 1 oz. each
1 cup freshly brewed coffee
Directions
Meanwhile, in large mixer bowl, beat until this and lemon colored, 8 large eggs
With the mixer at medium speed, fold chocolate mixture into the beaten eggs, in a thin steady stream. As soon as the batter is evenly colored, with no light streaks, pour it into the prepared pan. Bake at 350 for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool at room temperature for 3 to 4 hours. Expect the cake to fall in the center as it cools. Remove sides of pan. Cover loosely and refrigerate for at least 4 hours before serving. Spoon 2 T. of raspberry sauce, recipe follows, onto each serving plate. Put slices of cake on sauce Offer a choice of sweetened whipped cream or chocolate whipped cream. Fresh raspberries are the perfect garnish. Makes 16 servings.
Raspberry Sauce:
2 pkg. frozen red raspberries in light syrup, 10 oz. each
Puree in food processor or blender. Strain through as eve to remove seeds. Cover and refrigerate until serving time. Right before serving, stir in 1 to 2 t. kirsch or light rum.(optional). Makes 2 cups sauce
Sherry IN

==

Strawberry Bavarian Cream Recipe
Ingredients
1 sm. pkg. GLUTEN FREE strawberry Jello
1 (10 oz.) pkg. frozen strawberry halves
1 c. boiling water
1 tub Cool Whip
Directions
Drain strawberries, reserving any syrup. Dissolve gelatin in boiling water. Add water to reserved syrup to make 1 cup. Add syrup to gelatin. Chill until almost set. Then fold in strawberries and gelatin into whipped cream and chill.
Makes 8 servings
Mary J

==

Lemon Souffle Recipe

Ingredients
5 egg yolks
3/4 cup sugar
1 teaspoon grated lemon rind
1/4 cup lemon juice
5 egg whites, beaten stiff

Directions
Beat the egg yolks until very light. Add the sugar a little at a time. Add the lemon rind and juice. Fold into the beaten egg whites. Pour into buttered and sugared 8 inch souffle dish. Place in a pan of hot water and bake in a preheated 350F oven for 30 to 35 minutes, until firm.
Serves 4.
Mary J.

==

Caramel Custard Recipe
Ingredients
5 eggs
1/2 c. granulated sugar
1/4 tsp. Salt
1 tsp. GLUTEN FREE vanilla extract
3 1/2 c. milk
Fresh fruit for center (strawberries, pineapple, grapes)
1/2 c. granulated sugar for syrup

Directions
Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet, stirring often, just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl, mix eggs, sugar, salt, vanilla, then gradually add milk and beat until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on middle rack in oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to 60 minutes. Do not over bake. Remove mold from hot water to cool completely, then refrigerate to chill at least 1 hour. Unmold by loosening gently with spatula and shake gently to release. Toss fruit together lightly and fill center of custard. Spoon some sauce over each serving. Makes 6 to 8 servings.
Janis
Lemon Souffle Recipe
Ingredients
5 egg yolks
3/4 cup sugar
1 teaspoon grated lemon rind
1/4 cup lemon juice
5 egg whites, beaten stiff

Directions
Beat the egg yolks until very light. Add the sugar a little at a time. Add the lemon rind and juice. Fold into the beaten egg whites. Pour into buttered and sugared 8 inch souffle dish. Place in a pan of hot water and bake in a preheated 350F oven for 30 to 35 minutes, until firm.
Serves 4.
Mary J.

==

White Chocolate Mousse with Raspberry Sauce Recipe

Ingredients
1 1/2 cups fresh raspberries
3 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
For the white chocolate mousse:
4 ounce white chocolate, chopped
2 cups heavy cream
3 tablespoons powdered sugar
1-teaspoon GLUTEN FREE vanilla
2 cups fresh raspberries
Shaved white chocolate, for topping

Directions
To make the sauce:
Combine
raspberries, sugar, and lemon juice in a small saucepan. Heat over low heat, smashing the raspberries with a wooden spoon until they release all their juices.
Strain through a fine mesh strainer, using the wooden spoon to push the sauce into a bowl. Refrigerate until cold.

To make the mousse:
Microwave the white chocolate and 1/4 cup heavy cream for 30 seconds. Stir. If the white chocolate is not melted and smooth, heat for another 30 seconds and then stir until smooth. Let cool while you continue.
Beat the remaining 1 3/4 cups heavy cream with an electric mixer until foamy. Add the powdered sugar and vanilla and beat until soft peaks form. Whisk about 1 cup of the whipped cream into the white chocolate mixture and then gently fold in the rest until combined. Serve with raspberry sauce, fresh raspberries, and shaved white chocolate on top.
Robbie IN

Fluffy Peach Rice Pudding Recipe

Ingredients
1 (8 oz.) can sliced peaches
1/2 c. water
1/4 tsp. salt
1 c. minute rice
1 (3 1/4 oz.) pkg. GLUTEN FREE vanilla pudding & pie filling
2-1/4 c. milk
1 egg yolk, slightly beaten
1 egg white
1 tbsp. sugar
1/4 tsp. GLUTEN FREE vanilla

Directions
Drain peaches, measuring 1/2 cup syrup into a saucepan. Dice peaches; set aside. Add water, salt and rice to peach syrup in pan. Bring quickly to a boil. Reduce heat, cover and simmer 5 minutes. Add pudding mix, milk and egg yolk. Cook and stir over medium heat until mixture comes to a full boil, about 5 minutes. Remove from heat; beat in egg white until foamy. Add sugar and beat until mixture will stand in peaks. Gradually fold in warm pudding to egg white mixture. Fold in diced peaches and vanilla. Chill 1 hour before serving. 6 to 8 servings. (From Recipe Games (Jan))
Anna in Sweden

==

Black Forest Parfaits Recipe

Ingredients
1 pkg. GLUTEN FREE brownie mix, baked according to "cake-type" directions
1 (6 oz.) pkg. GLUTEN FREE instant chocolate pudding mix, prepared
1 (21 oz.) GLUTEN FREE can cherry pie filling
1 (8 oz.) carton whipped topping
6 lg. or 8 med. parfait glasses

Directions
Crumble brownies. Layer pudding first, then brownie crumbs, pie filling and whipped topping. Garnish with a few brownie crumbs.
Robbie IN

Click Here to Print all of these Guten Free Recipes


If you need a recipe for a Christmas breakfast or brunch, consider this one. It can be prepared the day before you need it and baked the morning of the event. We like it as it not too sweet. Friend adds a layer of cooked sausage to the dish, and another uses eggnog in place of part or all of the milk You can cut the recipe in half for serving a smaller group.

Apple French Toast Casserole Recipe

Ingredients

French toast
1 baguette, about 18" to 20" long (12 ounces)
8 large eggs
3 cups milk
1/3 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon salt - I omit this

Topping
5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; Granny Smith is a good choice
1 tablespoon lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons maple syrup
pinch of salt
2 tablespoons melted butter

Garnish
Confectioners' sugar, glazing sugar, or cinnamon-sugar
maple syrup

Directions
Lightly butter a 9" x 13" baking pan or similar-sized casserole dish. Slice a day-old baguette into 3/4" to 1" slices; you'll need about 21 slices to fill the pan. Place the slices of bread into the pan.
In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.
Pour this mixture over the bread, and let it soak in while you're preparing the topping.
Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.
To bake immediately, preheat the oven to 375°F. To bake up to 48 hours later, cover the pan, and refrigerate.
Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set. If it's been refrigerated, remove the cover and bake for 60 - 70 minutes. Remove from the oven and sprinkle with confectioners sugar and or maple syrup.
Makes 8 - 10 servings.
Robbie IN
Click Here to Print this Recipe



Christmas Peppermint Stick Sauce Recipe

Ingredients
1 1/2 c Peppermint candies; finely, crushed
1 1/2 c Whipping cream
7 oz Marshmallow cream

Directions
In a medium saucepan, combine all ingredients. Stirring constantly with a wooden spoon, cook over medium hear until smooth. Remove from heat. Pour into an airtight container and refrigerate. Serve chilled over ice cream or cake, or a dipping sauce for cookies or fruits.
Mary J
Click Here to Print this Recipe



Christmas Cashew Butter Recipe

Ingredients
2 c Cashews
2 tb Butter
1/2 ts Salt

Directions
With metal blade in food processor add cashews to beaker of processor. Process turning on and off rapidly, until cashews are finely ground. Add butter and salt; process until smooth. Taste and add more salt, if desired; process.
 
Great on Christmas morning biscuits. It makes those canned biscuits special.
Lisa TX
Click Here to Print this Recipe



Crock Pot Holiday Potpourri Recipe

Ingredients
3 tb Ground Cinnamon
2 tb Ground Cloves
1 tb Ground Nutmeg
1 tb Ground Ginger
1 tb Anise Seed
1 qt Water

Dierctions
Bring all ingredients to a boil in a crockpot. Reduce to low. Continue to add water as the water level goes down. Stir every couple of hours. Lasts about a week.
Oma
Click Here to Print this Recipe



Brussel Sprouts and Chestnuts Recipe

Ingredients
1-1/2 lb Brussel sprouts
1/2 lb Chestnuts
1/2 ts Rosemary
1/2 ts Tarragon
1/2 ts Cumin
1 c Chicken broth
1 tb Cornstarch

Directions
Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables.
Sue
Click Here to Print this Recipe



A Baker’s 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 - 5540 2nd St.
Lubbock, Texas 79416

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