Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

How to print out only part of the newsletter
1.  Drag the mouse over text  (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
2.  While the text is highlighted Press the Ctrl Key and the P Key at the same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire page.

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Recent Newsletters
Feb 1     Feb 2     Feb 3   Feb 5    Feb 6 (None)   Feb 7 (None)     Feb 8 (None)
Feb 9     Feb 10    Feb 11    Feb 12

This is a great peanut butter pie from ga

Charlotte's Peanut Butter Pie
1 cup confectioner sugar
1/2 cup crunchy peanut butter
1 pie shell, baked I use deep shell
Blend peanut butter and confectioners sugar. Spread all but 3 tablespoons on the bottom of pie shell. Save remainder for topping

Filling
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk,s calded
3 egg yolks beaten
2 tablespoons butter
1 teaspoon vanilla
Blend sugar, cornstarch and salt. Slowly add scalded milk. Place over medium heat. Cook stirring constantly. Slowly add yolks and butter. Continue stirring until thickened. Set aside and stir in vanilla. Pour over peanut butter mixture.

Meringue
3 egg whites
3 tablespoons sugar
1/8 teaspoon of cream of tartar

Beat egg whites, sugar, and cream to tartar until fluffy. Spread over filling. Top meringue with the remaining peanut butter mixture. Place in 350 oven until meringue is lightly brown Serve at room temperature or chilled
serve. serves6-8


Anyone who likes peanut butter will love this, it is very rich
Pat Goose Creek SC

Hi Nancy and kitties. We have two wonderful barn cats that we have had since they were 6 weeks old.

One, a black and white tuxedo cat, long hair and so lovable. The other, a female Siamese, also very lovable, and very smart. She rules the house. They are 6 years old now, and are members of our family, as are yours. After reading about the Onion Chopper on your site, I purchased one at our local
drugstore, and just love it. Thank you so much for allowing us to talk about these items on your site , so that we can try and review them. for the benefit of all of us.

One item that I just love is the
" Back to Basic Apple/Potato Peeler" It is such a handy, easy to use gadget. I generally use it for apples from our two apple trees, to make pies or applesauce. It sure makes a quick job of the peeling task.! At the same time it will also core, and slice the apples and it works so efficiently! You can adjust it to do just the peeling if you like, as for potatoes. Don't be misled by cheaper peelers or other brands, as my friends have gone that route and ended up buying the "Back to Basics", after using mine.

Another thing, I have never had to replace the few small parts to it, but they are readily available from the company if you need them. The peeler part of the gadget has stayed sharp all these years, and I have probably owned and used it for at least ten years I would guess. Just thought someone out
there might be interested in this wonderful little gadget!

There was 48" snow yesterday, just south of us and another foot to foot and a half, expected tonight. The cold and wind is unbelievable with whiteouts most of the time, off the Great Lakes. It has been a terrible few weeks, with no let up in sight as yet. Good time to stay in the house and do some cooking
and baking.

Laurine in NNY on the border

Catch Up Newsletters
Some messages got hung in my inbox.  These are the messages from August 2006-January 2007. 
#1   #2   #3    #4    #5    #6   #7    #8   #9

Monkey Bread For Lila Sherer in No Alabama (Jan 26)

Here's what you will need to make it:

1 can pre-made biscuit dough
1/4 cup butter (1/2 stick)
1 1/2 teaspoons cinnamon
1/2 cup sugar
chopped pecans
microwave safe bowl
wax paper
mixing bowl
knife
bundt pan

oven mitts

wooden spoon

Here's what you have to do:

1. There's a lot of butter and sugar in Monkey Bread, which makes it a yummy treat for a special occasion or as a dessert.

2. Be sure to wash your hands and check with a grown-up before you begin. You'll be using an oven for this recipe.

3. Preheat the oven to 350 degrees.

4. Twist the can to open the biscuit dough and pull apart the biscuits into 4 pieces.

5. Roll each piece into a little ball.

6. Put 1/4 cup of butter into a microwave safe bowl. Cover it loosely with wax paper and melt the butter in the microwave for 30 seconds. Use oven mitts to take the butter out of the microwave.

7. Mix 1-1/2 teaspoons of cinnamon and 1/2 cup of sugar together in a mixing bowl.

8. Take the dough balls and dunk them into the melted butter and then dunk them into the cinnamon and sugar.

9. Put the dough balls into a bundt pan. Add some chopped nuts like pecans, if you like nuts.

10. Use oven mitts to put the bundt pan into the oven. Bake for 20 minutes.

11. Take the bundt pan out of the oven using oven mitts. Let your bread cool before you monkey with it.

Hope this is what she was looking for.
Cheryl in Ohio

For Pat Goose Creek SC in the Feb. 10 newsletter about her Texas Sheet Cake. This Texas Sheet cake is a little different and very good. The buttermilk instead of the vinegar makes it so creamy, the cinnamon gives it a little extra taste and the coffee in the frosting is great. Everyone likes it even those who aren't coffee drinkers. Try this one next time and I think you will agree. I have been making this since my children were young and now their children request it for their birthdays. I just made it for my daughter's 38th.
Colleen in Tallahassee


TEXAS SHEET CAKE
350 degrees

2 cups flour
2 cups sugar
1/2 lb. Oleo
4 Tbsp. cocoa
1 cup water
1/2 cup buttermilk
1 tsp. cinnamon
1/2 tsp. vanilla
2 eggs, beaten well
1 tsp. soda

Sift flour and sugar. In small pan combine oleo, cocoa and water. Bring to a rapid boil, then pour over flour and sugar. Immediately mix well. Then add buttermilk, cinnamon, vanilla, eggs, and soda. Mix well. Pour into 11 x 16 sheet pan. Bake at 350 for 20 minutes. Frost while still warm. Use same pan for frosting as used for cake batter mixture.

Frosting for Sheet Cake
1/4 lb. oleo
4 Tbsp. cocoa
5 Tbsp. coffee-brewed
1 lb. powdered sugar
1 tsp. vanilla

Combine cocoa, oleo and coffee. Bring to a rapid boil. Remove from heat. Add vanilla and powdered sugar. Beat well and put on warm cake.

For Lori R in Topeka re red pepper cream sauce.
If you added more cream and broth and wanted more red pepper flavor, I would use all roasted red peppers and no green peppers. You can make your own, or there are many very good jarred fire roasted or regular roasted red peppers. Hope this works.
Jodi/In

I need an Amish Friendship Bread recipe. Does anyone have a tried-and-true recipe for the bread and the starter? Thank you so much!
~Anna in MO~

Hi Nancy! I too should tell you how much I enjoy your newsletter. I am a compulsive collector and hoarder! What grabbed my attention almost to the point of choking was a letter from "Linda J" I was reading about her use of yellow rice (I always preferred Mahatma or Carolina brands). My mother used to make a concoction of chicken gizzards and hearts sautéed with carrots, celery onions, various seasonings and a splash of port. All this served over yellow rice was usually the first course to many holiday dinners. Thought we were the only ones on the planet! Anyway, would love to hear more about this delicacy and it's popularity.
Thanks all, Jeri Kaufman

Hi Nancy! I'd like to thank Madelyn in AR for suggesting the use of sour cream in regards to my request for the Coconut Rolled Banana dessert. I'll try that Madelyn and it is a good idea! Thank you so much.

For Gail in LA, I found several Lemon Lush Cake recipes on the WEB. Most of the recipes were very similar and all of them had the same ingredients. I hope this is what you are looking for.
Andee In Los Angeles

Lemon Lush Cake
1 1/2 sticks of butter
1 1/2 C flour
3/4 C chopped pecans
8 oz. cream Cheese
1 C powdered sugar
2 small containers of Cool Whip
2 small boxes of lemon pudding
3 C whole milk

Cream the butter and flour. Add the pecans and press into the bottom of a 9 x 13-inch pan. Bake for 25 minutes at 350 degrees and then cool completely. While this is cooling, mix the cream cheese and powdered sugar. Stir in one container of Cool Whip. Spread on cooled crust. Mix the pudding mix and the milk until thick. Spread on top of the other stuff. Spread the other container of Cool Whip on top. Cover and chill over night.

Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!

Helpful site for non-electric products during power outages. (No batteries needed)
Solar Lamp 3 hrs sunlight=12 hours light
Handcranked LED Flashlight

LED Flashlight (shake to generate power for 1-2 hr.)
Wind-Up Flashlight
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!

To the lady in the Feb. 5 newsletter with the tilted computer screen. Hold down the alt. ctrl. keys and click the directional arrows one at a time until it straightens up.
JackieS from Louisiana

Information also sent in by VT

In response to the Feb 9th news letter. I used to make biscuits from scratch until I tried the frozen ones by Pillsbury in the frozen bread section of the store. They can't be beat.You can cook as many as you want at a time.
Thanks Phoebe Ward in Atlanta

In the Feb. 9th newsletter Joyce was asking how to keep apples from turning dark when using them in a salad recipe. Lemon juice is good, also if you are using canned pineapple in your salad put your apples (and bananas) in the juice before adding to the salad. There is also Fruit Fresh which I think contains ingredients to keep fruit from turning dark. I have also use a very weak water/vinegar solution to slice my fruit into and then drain. Any of these should work-as you see, something acidic (?) is the key. Connie in TX

My husband thinks I make the best biscuits in the world. He thinks I spend a lot of time making them.  The biscuits look and taste like to spent hours making them.  He has been eating them for years. I purchase them frozen from Schwan's. (Schwan's will even deliver them to your door.)
MaryAnn

Betty T.. Wanted to make biscuits for her husband, Just a sweet heart she is BUT you can get frozen Pillsbury frozen biscuits. Much easier and no goofs.. The best thing I ever found. As I usta always make my own... I learned this and I"LL never go back to making biscuits.. Try it ZI know you will like it......
Enjoy,Rose in Fl

For Betty T on biscuits. Pillsbury offers the following

Pillsbury Perfect Portions™ biscuits come in twin packs so you can bake two tasty biscuits at a time while the others stay freshly sealed in the fridge. Bake two at a time, anytime!

Dairiel Pavek, St. Paul, Minnesota

Easy Spaghetti in the Feb 10th newsletter.

This is for whoever sent in the recipe for the Easy Spaghetti that I so badly wanted...thank you, thank you , thank you!! It's exactly the same one I used years ago that my four children loved to eat. You said you posted two recipes, but there was only one recipe in the Feb. 10th newsletter with no name attached. I imagine the other one will be in the next newsletter that Nancy sends out with your name at the bottom. I couldn't wait to thank you and I will thank you again when I find out your name!

Bev in NC

I made the recipe for "Texas Fudge" for the Super Bowl Party I attended. It was the hit of the party. It was in the January 20th Newsletter.
I have a three ring binder of recipes I have gotten from your newsletter Nancy. You are in my prayers.
Thank you, Virginia, Apache Junction, AZ

Good Evening:
The Jello Fudge recipe sent in by Tona of Bama. Does sound interesting but, what is "grated" nuts? Since I can't grate a potato without skinning the knuckles, I hope I don't have to grate all those little itsey bitsy nuts. Barb in Cle Elum, Wa.

Betty in Tyler, Tx: If you don't know about www.hometownfavorites.com, check it out. A box of candy and goodies from the 1950's or even 1960's that your husband ate when he was growing up would be a real conversation starter for the 60th birthday party you're giving. The have products I didn't know still existed! There are boxes already made up, or you can decide for yourself what you want in your box. Be careful, though, and don't go to this site until you have lots of time to spare - there is so much to see you could spend hours finding food, candy, etc. you thought was gone forever. Great site!

Doris in Oklahoma City

For Madelyn of Ar: You can fix your computer screen's orientation by simply holding down the "Ctrl" and "Alt" keys at the same time and then tapping the "up" arrow on the left bottom side of your keyboard one time. You can then release the Ctrl and Alt keys and the display should be right-side-up so that you don't have to be a contortionist to read it. LOL

Betty T: There are, of course, as many homemade biscuit recipes as there are cooks; however, if you are not an experienced breadmaker, try using Bisquick or one of the other prepared mixes. They make great biscuits (and pancakes), and are easy. By reducing the recipe by half, you make enough for just two people. Also, if you haven't tried the frozen biscuits that you buy raw and bake from a frozen state, you should. They are really good. I keep a package in my freezer for when I'm pressed for time.

If you really want to make good homemade biscuits, here's the best recipe I've ever found - and the easiest:

NANA’S BUTTER BISCUITS
Prep Time: 10 min Total Time: 22 min
Makes: 8 biscuits or 4 servings, 2 biscuits each

1 Cup Flour
2 tsp. Baking powder
1/4 tsp, salt
1/4 tsp. cream of tartar
1/4 tsp, sugar
1/4 cup (1/2 stick) COLD butter
1/3 cup milk

PREHEAT oven to 450°F. Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs, Add milk; stir with fork or spatula until soft dough forms,

PLACE on lightly floured surface; knead 5 to 10 times or until smooth, Pat dough lightly into 1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8 biscuits, Place on ungreased baking sheet,

BAKE 10 to 12 minutes or until golden brown.
Doris in Oklahoma City

Hi Nancy, this if for Betty T. It is hard to make biscuits for one or two people. I buy Pillsbury frozen biscuits in the freezer case at Wal-Mart. Get the original ones not the butter flaked ones. They taste like homemade. You can cook one or as many as you need, for myself I cook two.

For Sandi in Ont. How much cocoa goes in the recipe for Chocolate Pudding for one person, the one you use the microwave to cook it?

For the lady that wanted to know how to fix Sweet Potatoes from a can. Open the can and drain liquid in a pan or a corning ware bowl, add some sugar according to your taste and a small amount of butter, and heat it till sugar desolates and butter melts, pour in sweet potatoes and heat. I like to put mine in a Pyrex dish and add marshmallows on top and brown them in the oven. If you like cinnamon or pumpkin pie spice in them add it the liquid stirring good. I like mine without spices.

I have a Diabetics Carrot-Pineapple Cake recipe if anyone is interested I will post it. The diabetic exchange is: 1 1/2 starch/bread, 3 fat, and1 fruit.

Thank you Nancy for all your hard work.
C.J. in NE Arkansas

Hi Nancy, This is for Betty T (Feb. 5 newsletter) I know this is supposed to be for TNT but we like the Pillsbury Biscuits in the frozen section at grocery store. They are ready to bake and you can bake however many you like. Taste and look like old fashioned homemade. Are delicious!!!
Margaret, Tulsa

Nancy: Betty T, in the 5 Feb newsletter requested a recipe for small batch biscuits. Since I've found the Pillsbury frozen biscuits I no longer go to the trouble to mix up a batch from scratch. You can take as many or as a few as needed from the bag in a frozen state and they make an almost homemade like biscuit in about 24 minutes. I think these would be exactly what Betty T. might be looking for. Mr. Myron Drinkwater - Lake Forest, CA

Hello Nancy & all you wonderful people,
This isn't anything about a recipe, but I was wondering if anyone that reads this has any idea where I could find "save the baby". It was used for the croup & congestion back several years ago. If it is around anymore I can't seem to find it even on the internet. This was made by a company called Lee's. I did find some salve that had the same name, but it was made by a different company. I found it at www.kygeneralstore.com

Any help would be greatly appreciated.
Thanks too anyone that can help.
Lucy in Ky.
P.S. Thank you Nancy for this wonderful newsletter!!!

This is for Betty T who is looking for a good biscuit recipe...
Here is my favorite Nancy....I got them from a diabetic web site and they are delicious!...Enjoy!!!

Whole Wheat Drop Biscuits
These biscuits are great of any meal.

1-1/4 cups whole wheat flour
3/4 cup all-purpose flour
3 tablespoons toasted wheat germ, divided
1 tablespoon baking powder
1 tablespoon chopped fresh chives or 1 teaspoon dried chives
2 teaspoons sugar
3 tablespoons cold margarine
1 cup fat-free (skim) milk
1/2 cup shredded low-fat process American cheese

Preheat the oven to 450°F and spray using nonstick cooking spray a baking sheet and set it aside.

In a medium bowl combine the whole wheat flour, all-purpose flour, 2 tablespoons wheat germ, baking powder, chives and sugar, and then cut the margarine with a pastry blender or two knives into the mixture until it resembles coarse meal. Stir milk and American cheese into the mixture until it is just combined.

Using teaspoon, drop dough onto prepared baking sheet into balls about 1 inch apart and sprinkle balls with remaining 1 tablespoon wheat germ. Bake the dropped dough for 10 to 12 minutes or until the biscuits become golden brown, then remove the biscuits from the baking sheet immediately and serve warm.

Nutritional Information:
Calories: 125 Protein: 5g Carbohydrates: 18g Fat: 4g Cholesterol: 3mg Sodium: 237mg
Fiber: 2g

Nancy: There has been a recall on EasyBake ovens sold between May 2006 and January as many burns to children from touching the outside. Please warn the parents and grandparents about his. It was on television news tonight.
FWoman

This info was sent in by Athena in DE as well.

For everyone who has the Easy Bake oven for children. There is a recall...
click here for information
http://www.hasbro.com/default.cfm?page=cs_recall_eb_oven
From Colleen in Tallahassee

Re Crockpot temperatures
Nancy, I tell you, sometimes it's enough to make me eat frozen dinners.

Before I moved up here, I had a 3-4 quart crock-pot. Because I figured I'd only be cooking for myself, I gave it away and bought a 2-qt size. Well, life never conforms to expectations, does it? The four kids in whose general vicinity I now live, are letting me know they'd like some of their favorite dishes. The latest was a request for lentil soup. So, this afternoon I went to Linens 'N Things and got a new Rival Crock-pot (about 5 qts, I think).

Because I had seen so many letters about the changes in cooking temperatures in the newer models, I decided to go straight to the horse's mouth and get the facts. What a joke!!!

In the first place, the techie began to give the temps in Celsius. Guess he's not in the good old US of A. Well, I straightened that out, and the following is what he told me. (These are Fahrenheit temps).

At the LOW setting:

1 or 2 hours, the temp is 150
3 175
4 190
5 200
6 205
7 - 10 hours 212

At the HIGH setting:

1 hour 120
2 165
3 190
4 205
5 and 6 hours 212


At the WARM setting, the temperature is 65

I'm beginning to understand the problems people have been having with their Rival crockpots. Your loyal and sometimes frustrated fan,
Jean Lockwood

For MV who was asking about the low-carb cheesecake - I use two 8-oz. packages of cream cheese. Be sure & check different brands, low-fat, etc. for carb counts.
Nancy in Houston

For Andree in La. this is not what you want probably but my MIL used to slice bananas in half, spread with mayonnaise and top with crushed peanuts. Everyone loves them but i never would try them cause i do not like mayo much. Supposed to be delicious.
Jenny in Ky

To Melissa B. in Missouri about your roast in the crockpot, maybe you purchased the wrong cut of meat, like an eye round. You need to purchase a tougher cut of meat, like a chuck roast (fatty but delicious) or a bottom round roast. Maybe a long day was perhaps too long. Sorry that I can't help more. But next time try some tenderizer containing papaya enzyme, like Adolph's along with the other spice ingredients.
Best of luck. Hudson Valley Kathleen

Hi Nancy and furbabies, hope everything is fine. Glad your computer is working well again.

For Dixie in AL: When I researched buying a rice cooker, I was directed to the Sally Strackbein site and got many of these recipes. I was urged to get a teflon-lined bowl, so I did. It acts like a teflon skillet, so you can sauté and stir everything you need without the lid until (or if) you need to add other ingredients and steam them all together. Here are a couple of recipes for you:

Rice Cooker Garlic Mashed Potatoes-Sally Strackbein: Put 5 peeled and diced potatoes in rice cooker pan and cover with water. Turn rice cooker on to cook. Cook for about 10 minutes after water boils, until potatoes are done. Dump potatoes into colander. Put rice cooker pan back into
cooker [making sure it is entirely dry on the bottom] and sauté 5 minced cloves of garlic in 2 T olive oil until garlic is slightly brown, but not burned. Add 3/4 c sour cream and then dump potatoes back in pan. Mash the potatoes with a non-stick masher (if you don’t have one, mash the potatoes in a bowl). Add a bit of salt and stir well. If the potatoes seem dry, add a bit more sour cream or a little milk. Use about 1 potato and 1 clove of garlic per person (and one for the pot). Add a bit more sour cream for each extra potato.

Rice Cooker Quick Taco Meat-Sally Strackbein: Put 1 medium, chopped onion and 1 lb. lean hamburger meat in rice cooker pan. Turn cooker on to cook and brown meat and onion. Stir while browning. The cooker may turn off to warm before the meat is brown, so keep stirring and turning
it back on. If there is grease, spoon it out. When meat is brown, add 1 jar of taco sauce. Stir well and cover. Cook until it bubbles well. Turn down to warm and let it stand until you are ready to spoon the mixture into taco shells or soft tortillas.

Rice Cooker Country Spare Ribs-Sally Strackbein for 2 to 4: Put 1-1/2 lbs. country spare ribs in the rice cooker pan and turn on the rice cooker to cook. Brown the meat on both sides. Add 1/2 c barbecue sauce and 1/2 c water. Make sure there is liquid under the meat. Cook for about 45 minutes; rice cooker may go into WARM motif; if so, turn back to COOK or HIGH. Turn the ribs over several times. If they start to burn, add a little more water. Check for doneness with a meat
thermometer. When the meat reaches 160 degrees, it is done.

NOTE: This
is one of the few dishes that will burn in a rice cooker. A little burn is OK. It makes you think you actually grilled the ribs! Options: For a complete meal, after cooking for about half an hour, use the steamer rack and steam some new potatoes for about 15 or 20 minutes. Cut them into bite size pieces. Before you serve them, add a bit of olive oil or butter and some parsley. You can steam some veggies too.

Hudson Valley Kathleen

Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
++++++++

Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to sign up for for our Easy Cooking Recipes . It is sent each day except Thursday  

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.